01x01 - Plymouth

[bunniefuu]

in search of local ingredients
to cook dinner on our boat.

It’s great, and we’re
very hungry sailors.

As we head into Plymouth, we try
galley cooking for the first time.

It’s a bit of a bumpy ride.

We shear some sheep... You couldn’t
even wear this in caveman times.

..and we stuff sausages
with a bicycle pump.

And all to make dinner
for some very special guests.

My son James and I live in Cornwall,
near Fowey,

a small town with a natural
deep harbour.

we’re here early to start
a big adventure,

a coastal cooking trip
around Britain.

It’s 6am, and there’s already an
early morning bustle on the water.

what a glorious morning.
It’s gorgeous, isn’t it?

Fowey always looks really good when
it’s sunny.

Have you spotted the problem?
Not much wind out there, is there?

At least it’s convenient,
close to home. Ah, there she goes.

I spy our boat, the Amelie Rose.
what a stunner.

Great, we’re leaving shore now.
This is it. The exhibition starts.

She’s a 44 foot
wooden-built pilot cutter,

and she’s going to take some
sailing.

Vo: Before we set off, skipper Nick
lays out the ground rules.

OK, so, welcome to Amelie Rose.

what we always say
about rules on board

is that there are only really
two rules.

The first rule is the skipper
is always right.

The second rule is,

in the case of the skipper being
wrong, refer to rule one.

That’s nice. So, no democracy?
No. Absolutely no room for that.

You’ve got to have a command
structure.

You’ve got to understand
what will happen.

There’s got to be clear, calm order.

I think we should get the sails up
and get on with it.

Goodbye! Goodbye, good people
of Fowey.

Vo: we’re going to learn a lot about
sailing on this trip.

I’m incredibly excited about this
journey.

I’ve never done anything like it in
my life.

I think I did a couple of sailing
races when I was younger,

but doesn’t quite compare to going
around the whole of the coast.

We’ll be weighing anchor wherever
our fancy takes us, and tides allow.

We’ll be searching out people doing
something special with food.

From fishermen to foragers,

cheese mongerers
to chilli growers...

If it’s tasty, we’ll find it.

Skipper Nick and first mate Steve
are the crew.

Onboard, we’ll be the lowly
ship mates.

I’ve been sailing
since I was about eight.

I met my girlfriend, who has also
been sailing since she was seven,

and we always had a dream,
'The dream of the 45 footer.'

We didn’t really do much else about
it until the London bombings.

On that day, she lost a team member
in the bus,

and both of us... We couldn’t find
each other for five hours.

It really focused us.
You’ve got to grab your dream.

Come on, Amelie Rose.

jibe-h*! Heads down.

Head uphill. Always head uphill.

VO: This morning, we’re sailing
from Fowey to Plymouth,

where we’ll make the first stop
on our culinary journey.

It’s a lovely day for sailing.

That’s Rame Head in front of us.

Geologically, it’s an outcrop of
Devonian rock,

even though we’re still in Cornwall.

VO: Around that land
and we’ll be in Plymouth.

There’s just time for breakfast
on board.

It takes quite a lot of
concentration,

but I can feel a grumble
in my stomach.

We’ve been sailing
for about an hour now...

An hour and a half.

It’s about time for some
breakfast, I think.

we’re heading towards Plymouth.

we’re going to try to go inland
and find some local producers,

and find some food, basically,
to bring back to the boat.

This part of the coast is lovely.
It’s green.

There’s lots of people
producing food.

we’re just going to go find it, 'cause
we’re hungry sailors. Very hungry.

The Amelie Rose is up
to nine knots now,

and we’re starting to feel her roar.

VO: This is the galley,

where we’ll be spending a lot of
time on this trip.

It’s funny, 'cause we’ve not cooked
on a boat before.

we’re actually rocking quite a bit.

Is that horizontal?

These are our best bacon butties,

suitable for eating with one hand
while steering.

It’s going very well, our first
cooking experience.

Dad, if you’d stop laughing please.

Keep the burning oil away
from your only son.

It’s safer down here at the moment

so I’m just watching and making sure
the baps don’t burn.

They are actually burning now.
It’s going so well

Move that to the back, stop
laughing, pull yourself together.

You can’t work on a board with your
dad when he’s laughing like that.

You’ve got mayonnaise on your
trousers.

about being out in the fresh air and
having bacon sandwiches.

VO: The hob is on a gimbal.

That means it swings with the sea’s
rise and fall.

In theory, that makes it easier
to cook.

It’s fairly full on

trying to cook when the oven
is at that angle.

Our twist on a bacon sandwich.

Fried onions, tomatoes, and a dash
of balsamic vinegar,

all heaped on a toasted,
mayonnaised bap.

Breakfast is ready.
Hooray! I’m starving.

Oh, God.

Cooking down there when the...
[LAUGHS]

Thank you. Have you got it? Yeah.

VO: Like Fowey, only much bigger,

Plymouth Sound is a natural deep
harbour

formed by sea level rises


The first day on board,

the sun is shining,
the wind is blowing,

we’re doing eight or nine knots,
and Plymouth is that way.

It’s good. Yeah. I wonder if they
have pasties in Devon.

Approaching Plymouth,
we see the breakwater,

a huge wall that protects
Plymouth Sound from stormy seas.

Building it turned The Sound into
a safe harbour for the British Navy.

Is that the breakwater?

I think it is. That looks like
a pretty good place to go fishing.

There’s obviously people there
fishing away.

There’s an awful lot of lads
out there.

Must be a good place to fish.
I wonder how they get there.

VO: In fact, Plymouth has had naval
connections since the 14th century.

At the moment, it’s the largest
Naval base in Western Europe.

Nick’s brought us right into the
heart of the city

to the Royal William Yard,

named after William III,
who commissioned it.

VO: Now an upmarket housing
development,

this was once a naval victualling
yard. That’s food to you and me.

It was full of butchers, bakers,
brewers and coopers.

It’s right up our street.

We’ve invited the crew to dinner
tomorrow night,

so we’re on the hunt for victuals.

First, though, there’s a pasty shop
near here.

Pasties were developed as a handy
lunch for miners.

They would hold the pasty rim with
work-stained hands

while the middle would stay clean.

Like Cornwall,
this was a mining area.

Copper, tin, and arsenic mines
are scattered around here.

But these are Devon pasties.

would it be disloyal to Cornwall to
see how they’re made here?

we’re met by Katrina,
a proud Devonian.

The first pasty was actually made
in Devon.

Don’t go there.
That’s a very heated debate.

We won’t open up the pasty debate.

You’re about two miles away
from The Tamar.

There’ll be a little army
of Cornish men marching across.

Normally you don’t cook
the filling first.

It’s actually cooked inside the
pasty. Yeah.

Everything that goes into a pasty
has to be raw for it to be a pasty.

OK. Get that all shook out.

Right. 32 kilos of flour.

This is a nice little pastry recipe
for home [!]

This is an incredible bucket. Ready?

VO: Ron Dewoney’s pasties have been
here for GO years.

Everything is handmade.

Some of it with very old machines.

This cuts 56 perfect pasty portions
in one hit.

All the way down. That’s it.

That’s it.

Yep. Oh, look at that!

VO: Katrina challenges us to
roll our own.

So, what we’re trying to achieve
is a nice piece of flat dough.

Ultimately, if it’s round,
it does help.

You’ve got to... Yeah, that’s it.

Is that about right? That’s lovely.

So, how are you doing?

CREW MEMBER: d*ck, you’ve been
on Masterchef.

Oh, look, you’ve made a heart.
Oh, well done, Dad [!]

And how many have you made, two?
One.

The raw ingredients are cubed
and mixed by machine,

but never precooked.

Like Cornish pasties, they include
potatoes, onions, and beef,

and, of course, their own secret
seasoning.

A slight confession. While the meat
was being mixed up,

Katrina asked for some very nice
pasty flats to replace our ones,

'cause she said ours were the wrong
size and shape.

This one is more like a blanket.

No. That was just him. I mean...

We do everything by hand.
That includes the filling as well.

First thing you’ve got to is get all
that filling in.

VO: To seal the pasties

we have to learn the fine art
of crimping.

Push it down like that. All right?

Can you see that? OK.

VO: My dad’s not very good at it.

You haven’t got a hold, have you?
No.

James is showing his dad up.
Yeah! No, he’s not.

He has absolutely nailed it.

Oh, you can’t do that.

Thank you, son. So, that’s
basically admitting defeat?

Oh, when it comes to crimping...

Yeah, you’re slow,
but quite reasonable.

We meet the challenge to create
our own recipe,

but with a dash of ingenuity,
we’re using fish.

VO: Smoked haddock, leek, cheese,
and butter,

seasoned with salt and white pepper.

Raw, of course, so that they qualify
as pasties.

Finely chopped, tightly sealed,
and cooked for 4O minutes.

Perfect to take back to the boat.

Very, very important at this stage
of the recipe

is to be very specific with your
seasoning.

You want to get just the right
amount of salt and pepper.

He’s talking twaddle.
Well, we don’t know, do we?

More salt? Not much salt,
'cause the fish is nice and salty.

VO: This is my dad having a go
at dipping,

that is, hand-filling a pasty.

Here, they turn out 6,000 pasties
a day, all made by hand.

That looks like a good plate of
pasties.

It doesn’t matter how you look
at it.

Start at the front, nice,
clean crimps.

You keep coming back,

and this is where the second hungry
sailor starts getting involved.

This is double glazing
in pasty world,

brushed with fat on the way
into the oven,

and again on the way out,

so they end up brown and glossy.


Yeah. Ready.

Middle shelf.

We’ve got the whole thing for an
hour, son. Oh, wow.

Good.

VO: Katrina’s been here for 2O years

and worked her way up from washer-up
to owner.

I started here as a Saturday girl.

I was 15.

I was responsible for washing all
the dishes, cleaning all the trays.

It’s a start. Yeah, a good place
to start.

One particular Saturday
I’d had enough

'cause I thought it was the last of the
dishes, and it wasn’t the last.

I went over to my boss at the time,
who’s now my husband,

and I said,
"I can do better than this.

I don’t want to clean dishes."

He said, "I think you’re right.
You can work in the office."

It’s something that’s in your blood.

There must be lots of people
that say that,

people passionate about their
product and what they do,

but for me... I’m very proud
that we make it this way.

I think these pasties need to come
out. OK. Let’s get them out.

Wow. What’s the verdict?

I think they look absolutely
fantastic.

Really? I really do, yes.

Oh, I’ve got to glaze them.
Glaze them. Yeah, quickly, son.

They look good. All sealed at
the bottom. That’s important.

The crimping?
How does the crimping look? Yeah.

This chap is a pasty crimper.
You’re a born pasty crimper.

Thank you very much.

So, are you saying that I’m not [?]

Well, what a great start
to the adventure.

I’ll tell you what, you’re a born
pasty eater. Oh, I know that.

James, you cut it up for them,
and I’ll start on the pasties.

Before we go, we want to try our
fish pasties out on the experts.

Yeah, not bad. That’s delicious.

That is nice. Is it all right?

There’s a little bit of surprise
going on here. More seasoning? Yeah.

I’ve never had a fish pasty before.
This is my first time.

It’s absolutely delicious.
Really? Hmm.

ALLi Don’t be nasty, have a pasty!

Katrina has agreed to join us and
the crew

for our first dinner on
the Amelie Rose tomorrow.

But we still haven’t decided
what to cook.

We’ll need to sort out our menu
sharpish.

VO: Let’s see how our first attempt
at a Hungry Sailor dish

goes down with the locals.

I’m thinking about those guys
fishing on the breakwater.

They must be working up an appetite.

VO: And they’re fisherman...
They must like fish.

Let’s head out there and see what
they make of our pasties.

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we’re in Plymouth on the first leg
of a culinary coastal trip.

Look at that. It’s like a thin line
protecting Plymouth from the sea.

We’ve made a batch of fish pasties

and we want to try them out
on the locals.

As we were sailing in,

we saw a bunch of fisherman heading
for the breakwater.

we’re taking a dinghy out there to
try some fishing

and a pasty taste test, too.

VO: The building of the breakwater
began in 1812 and took 27 years.

Limestone blocks, some as heavy
as seven tonnes,

were hewn from the breakwater quarry
on shore.

More of that Devonian rock.

# LOUIS ARMSTRONG: Gone Fishin’

# I tell you why I can’t find you

# Every time I go out to your place

# You’ve gone fishing

# How do you know?

♪ Well, there’s a sign
upon your door.. ♪

VO: we’re cooking for the crew
tomorrow night,

so we’d like to catch some fish.

Conger eels, wrasse, bass, and
mullet are all caught here.

and here’s our two boxes of pasties,

one meat, and one fish,
safely landed.

First, we meet a friendly fisherman,
Graham,

who shows us where to set up
our lines.

Is it good fishing around here?
You get nice congers here.

[LAUGHS] Congers? I don’t wanna
catch a conger.

It’s like a giant snake
with teeth.

I’ll keep my fingers crossed
I don’t catch one.

If James catches a conger,
I’ll wet myself laughing.

I’ve never seen a conger.
I’ve never wanted to see a conger.

I’ve really got my fingers
crossed here.

VO: Using mackerel as bait,
we set our fishing lines.

I hope we catch something,
but please not conger.

There we go. I’ve lost my fish!
There’s no bait!

Now it’s time for the pasty taste
test.

We offer a traditional meat pasty,

and now one of our leek and smoked
haddock pasties.

which is best?

Did you just say
you don’t eat fish? No.

I enjoy the sport.
I wouldn’t eat fish.

So you’re not really going to like
our pasty. I’ll try them.

So you do it for the sport
and excitement? A bit of fun.

If you go for congers, that’s an
awful amount of fish.

That’s not sport as well. That’s
just nightmares, catching conger.

Fingers crossed we don’t.
He doesn’t want to catch a conger.

A traditional Plymouth pasty.
Plymouth pasty.

Don’t say it like that.
That looked good. Doesn’t it?

Hmm.

That wasn’t a convincing,
'Hmm’ there.

That wasn’t a good noise, that,
'Hmm.'

For somebody who doesn’t eat fish,
definitely the meat.

It’s a mile long, this breakwater.

No wonder it took 27 years to build.

All we wanna know is which
one you’d prefer.

I like them both, but I think
I prefer the meat. Oh, no.

If you could only have one of them.
which would you rather? The meat.

They’re fish pasties. Oh, no.
You don’t like fish? No.

Put it back in there. Put it in.
I can’t. Nobody likes fish!

Do you fancy a pasty? Are
you a fish eater? Not really, no.

We’ve got a bit of an issue.
None of these fisherman like fish.

which one do you prefer?
I’d go for that.

Yes! Yeah! That gives us one.

I prefer the fish. Oh, yes,
this is good. we’re on a roll.

That’s two to eight.
I’ve never had a fish pasty before.

I’m a traditionalist,
but I might go for the fish.

Can I try one of the fish ones?
Course you can. Go for it.

Mmm. The fish one’s nice.
Nicer than this one.

What? Sorry?
You prefer the fish one?

Not as good as my mother’s.

# OTIS REDDING:
Sitting On The Dock Of The Bay

# Sitting in the morning sun

♪ I’ll be sitting when the evening
comes... ♪

You know, you look out there and
there’s nothing.

All the wind and rain are gonna
come straight in.

If you were moored there, it would
just blow you to land.

They used to call it Dead Man’s Bay,
'cause there were so many wreckages.

just as well, 'cause it made our
journey smoother and safer.

It’s also quite a good place
to eat pasties

and I think we deserve one.



And, to the ropy fish, eight.

Considering the first bit...
Eight is not bad.

Considering half the fishermen don’t
like fish

and it’s a completely wacky pasty
to make anyway.

It was 8:0 at one stage.
It was. I was worried.

I thought it was going to be a
landslide.

The beauty is, because people didn’t
eat them, we’ve got some left.

I liked our pasties.

I’ve got to tell you...
That wasn’t a bad pasty.

Cheers. Good health, mate.

That wasn’t productive, was it? No.

In a fishing trip, we ended up
putting in two mackerel. Three.

Three mackerel. We lost a weight
and a hook.

I think we have a tendency to put
bait in instead of taking fish out.

I think it’s good.
It’s doing our part for the seas.

It’s fun. I don’t think many people
caught much. It’s not just us.

we’re not the odd ones out.

VO: Being useless fishermen, we
haven’t got anything to cook with.

But we’ve invited victorious Katrina
from the pasty shop

to dinner tomorrow,
as well as our crew.

As the sea hasn’t provided for us,

it’s time to venture inland to look
for more ingredients.

we’re heading up the River Tamar,

and that’s Brunel’s railway bridge
ahead of us.

The tragedy is, he was too ill to
come to the opening ceremony

and died soon after.

I take off my hat to a great
engineer.

VO: with Plymouth city disappearing
behind us,

we’re in deep countryside
almost straight away.

The river is shallow here so
we’ve been given a lift in a dinghy.

Almost eight miles upriver

there’s a reopened mill making
stoneground flour.

Sounds tasty.
We want to give it a try.

we’re heading for Cotehele House,

a Tudor manor perched
above the river

with a commanding view down the
Tamar towards Calstock viaduct.

Cotehele has its own quay,

which is where we land.

Thank you very much, sir.

VO: In their heyday,

houses like this were almost
self-sufficient communities.

They had farms and market gardens,
butchered their own meat,

and milled their own flour.

Cotehele is now a National Trust
property

and they’ve just reopened the mill.

They’re milling flour again here
in the traditional way.

It’s the kind of project
I really like,

but where exactly is it?

This is the last time I let you
navigate.

Is this the way on to the mill?

You are right. There it is.
This path did get us there.

VO: The milling process has hardly
changed since the Middle Ages.

The wheel is turned by the flow of
the millstream.

That turns the cogs,
which powers the millstones.

This is an overshot system.

Water flows from above and propels
the wheel fonrvard.


fine fettle.

Inside, it’s an engineer’s delight.

Hidden in an upper shaft,
there’s an extra cogwheel,

which drives the sack hoist

to help lift heavy bags of grain
to the top of the mill.

VO: Inside, we need Roger,
the miller,

who gives us a guided tour of the
engine room and a real treat.

To show us how to get grain
up to the fifth floor,

he’s letting us stop the mill wheel.

I love the power of stopping
the wheel. This is great fun.

So I lift this up, and pull it out?

Take the weight. Can you pull it
out your side, James?

And when we let this go down...
Let it go down.

Face it head on, if you can.

You’ve got to give it a hefty pull.

Now, if you slip the bar back
while you’re holding it...

It’s coming through.
That’s it. That’s the one.

That’s a bit heavier than I thought.

OK, the bar’s through.

It’s stopped!

The water has been diverted
into the mill stream.

Meanwhile, Roger inserts a bent
nail, very high-tech,

to engage the sack-hoist drive
above.

with the old trusty nail,
I put that through there.

We should be going again now.

Do you want me to start the water
again? Yes.

That’s it.

Up. That’s it.

There you go.

VO: The water flows once more,

this time powering the sack hoist
as well as the mill wheel.

Roger leads us up to the grain store
on the top floor.

These stairs have seen some service,
haven’t they?

This would be the way the grain
would be delivered to the top floor.

Because my dad is very naughty,
what he’s done...

He’s pulled this little rope,
and if we have a look down her,

it’s already off the ground,
'cause he just couldn’t wait.

He got too excited.

Look at him. It’s true.

Do you want to do it for real now?
Ask Roger if you can do it.

I knew something would happen.
Roger, may I pull the rope?

when you said it was deliberate, the
actual water mill does all the work?

Yes. That’s amazing.

Where does the grain go?
We take it from our storage.

It goes into a small little hopper
that we have here now.

If we put some of the grain in here,
will we get flour out of the bottom?

You will indeed. Use James as a
skivvy. Make him do the hard work.

We have to open this.
Stop. See how skilled we are here?

It is a bent nail without which
the mill would not work.

That’s the sort of thing we have
lots of at home,

'cause my dad tends to make a lot
of bent nails.

So, with the aid of a bent nail,

James easily opens the hatch.

But he has slight problems
putting it back in.

Sorry. just watch for a second.

This is... James.

Dammit.

Nope, it’s... [LAUGHS] Oh, son.

It’s like one of those square peg...
No.

[LAUGHS]

Is there a special trick to this?

Right. just pull that slightly out?
Yeah.

VO: The sh**t from the grain store
leads down to the hopper,

now full of wheat.

The working millstones are encased
in the mechanism and can’t be seen.

These are replicas

which demonstrates what happens
inside the mill.

Stoneground flour,
produced by mills like this,

is darker and has a stronger
flavour,

perfect for rustic breads
and fruitcakes.

VO: Unlike commercial products,

the wheat germ remains in the flour,

and there are no additives
or preservatives.

We leave, laden with freshly milled
flour,

ground by our on fair hands.

It’s ideal for a crumble, if we can
find some lovely fresh fruit.

And around the next bend
in the river

is a secret walled garden,
which beckons.

It’s full of fruit and veg.

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we’re sailing around Britain’s coast

looking for people who love food
as much as we do.

VO: we’re moored at Plymouth,

but have come inland to a peaceful
backwater, the Bere peninsula,

which sits between the rivers Tamar
and Tavy.

You know, all the big country houses
around here...

They would all have had walled
gardens.

We’ve come to find a walled garden
on the east bank of the Tavy.

were hoping to find it full of fresh
vegetables for our dinner tomorrow.

VO: Gardens like this would have had
plenty of staff to run them,

unlike jenny, who is renovating
this garden with help from friends.

She came here four years ago

to lease the house and garden
from the Maristow estate.

Her first task was to repair
the crumbling walls.

VO: She’s drummed up local support
to help restore the garden.

what made you decide,

when you came in here and saw this
place, brambles everywhere,

and you said, "Yeah, I’ll tame it"?

Walled gardens have always been a
bit of a passion of mine.

I’ve always found them really
intriguing.

I came across it while designing a
garden at Maristow House.

I took a break at lunchtime
and came for a walk.

I saw the walls and thought, "Oh,
it’s the garden for the house."

That’s a pretty magical story,

the fact that you found this place
on a break.

Is this all from that book
about the secret garden?

The Secret Garden
and Tom’s Midnight Garden

I think were books my mother read
to me as a child.

There’s something romantic about it.

VO: Her ambition is to replant
the land around the house

and to eventually open a shop
selling veg, herbs, and flowers.

So you’d live here inside the walls
of the garden? Yes. I live here.

Wow. Can we have a look and see
what we can eat?

Yes. Certainly. we’re not shy here.

# FEIST: Mushaboom

I think these are
Lord Rosebery’s Pink.

If you peel this, just put your
thumb across it,

look, that’s the colour of it
underneath.

That, with butter and scallions,
is a meal. I absolutely agree.

The only thing is,
that’s my portion.

I think we ought to try and dig up
some more.

I come from Ireland. We eat
potatoes. We had a famine once.

Even with the simplest ingredients,
we can conjure up a feast.

A few new potatoes, some carrots,
charred chives, a handful of herbs,

and we’re there. Where’s my son?

He’s getting ready to cook.

VO: I’m going to make a salsa and
some flatbreads.

We brought lime and chilies with us,

and, of course,
our own milled flour.

This is a quick snack,

made with garden produce
picked 10 minutes ago.

were going to make a flatbread with
our special watenrvheel flour.

There it is. Making flatbread.

We always argue over flatbread
making.

It’s all about the consistency and
how they’re rolled out,

The good thing about my version
is that it’s very approximate.

VO: Flatbreads have become
fashionable.

They are simple to make,
and impressive to serve.

James has gone completely off piece.

He’s actually adding the herbs
into the flatbread.

This is a wobbly table.

VO: It’s just flour, salt,
and water

rolled in a few chopped herbs and
left on the board.

Before we got on the boat,

we made a decision to bring stuff
with us,

which means we are flexible.
The stove fits in a rucksack.

We can travel around. James has
his little toolkit there.

We decided that we wanted to cook
quick meals for ourselves

so we don’t have to keep going back
to the boat for lunch.

Look. I can’t afford to waste away.

Potatoes in first. They take the
longest to cook. with the garlic.

when we were sailing,
I don’t know about you...

I enjoyed the bacon, but you’re
ready to eat when you come ashore.

VO: waxy salad potatoes,
finely sliced

and fried with
some roughly chopped chard.

Then we fry the flatbreads,
turning halfway through cooking.

The bread is coriander,
chilli, and lime,

and seasoning, if you had some.

To serve, pile on the cooked
vegetables,

and then top with salsa. Done.

I’m glad we’ve got this snack in us
for the extra energy.

Yeah, heading back to the boat will
be a lot easier. And it’s downhill.

Everything from the sea is uphill.
It’s ridiculous.

Doesn’t matter where you go,
it’s uphill.

Then a bit more sailing?

Our backpacks are full of flour,
veg,

and some rhubarb from jenny’s
secret garden.

All good to cook with
for tomorrow night.

We are off back to the boat to
catch the tide.

we’re taking the Amelie Rose around
the coast

That’s where we’ll start cooking
our first dinner aboard.

VO: As novice sailors, we want to
get the full nautical experience.

Seafaring instruments used to be
made from brass and wood,

but these days they are often
plastic, like this sextant,

for finding the boat’s position
using the stars and the horizon.

It’s carried just in case all the
electronics onboard should fail.

My dad’s brought along a weird
instrument of his own.

These are binocular glasses.

Oh, God, that’s huge.

Approaching the Yealm, we pass The
Mewstone Rock. Until 10 years ago,

there was a gunnery school based on
the shoreline here.

They used The Mewstone
for target practice.

Live firing. I’m glad that’s over.

We’ll get the hang of navigation
eventually,

with a little help
from skipper Nick.

we’re switching to a new set of
transits.

A transit is basically two posts,

one higher than the other.

If you get them in a line,
you’re on a steady bearing.

VO: we’re manoeuvring into the mouth
of the River Yealm.

This is a peaceful little haven,

and there’s lots of messing around
in boats going on.

It is a lovely spot
for family holidays.

There’s no time for us to
go crabbing

or dangling our feet in the water,

because we want to start
on tomorrow’s pudding.

we’re going to make our desert now
so it’s going to be extra tasty,

and it means we’ve got less
to do tomorrow.

Everybody’s always got a pudding
space at the end of a meal anyway,

so we’re going to fill it. How would
you describe this? A crumble?

This is ginger and rhubarb sundae
with a crumble topping.

jenny’s homegrown rhubarb
is perfect for pudding,

and I’m going to start by cutting
it up into big chunks.

There we go. Pop it in there.

That’s 125 g of butter, so half the
fat to flour will go in there.

Now we’re adding the sugar.

If you like crispy crumble, you’ve
got to prebake it in the oven

so that the actual crumble
is crunchy.

We top it off with some
crystallised ginger. Whoops.

which is alive.

It’s just going to be very thin
matchsticks

that we’re going to do
in a stock syrup.

We’ll put that on top
just to finish it off.

VO: This is a good tip.

You can rub the skin off
fresh ginger with a teaspoon.

This is crumble made from our own
hand milled flour.

Our first experience of cooking
in a boat was bacon butties.

That was out at sea, though.
Now it’s all quite calm.

This is lovely, actually.
Really relaxing.

Saying that, I think it will be a
challenge cooking in a small space.

Stress levels always go up in the
kitchen anyway...

James and I argue
because he’s never right. Oh...

VO: Time to get down to the galley
for some serious cooking.

We’ve got the oven on
as hot as it will go,

because we’re not quite sure
how it’s going to cook. We’ll learn.

We spread the crumble on the tray
that fits in the oven.

I’m spreading it out, because I want
it to crisp like biscuit crumbs.

Now, simmer the rhubarb
in water and sugar.

Stir the crumble halfway through
cooking to keep it crisp.

I’ve got to make sure their browning
around the edges.

The rhubarb is all nicely cooked.
It’s all soft.

We are going to put it in here
to store it overnight.

At this point, you could also add
some ginger.

Even more ginger. If you throw it in
now, it’ll be more gingery.

Make sure you get it out.

If somebody gets that...
An unhappy dinner guest.

It’s very simple.
I’m just making very sweet ginger.

Ginger is quite harsh,

so to do this, it’s syrup
I’m going to be using.

That’s basically water and sugar.

Throw in a healthy amount
of ginger wine.

These are the little matchsticks
that James cut.

It smells very gingery already.

Then we just throw these in.

In they go.

And that’s it.
A fresh rhubarb and ginger syrup,

nearly ready for supper tomorrow
night. Now we need a good sleep.

It’s our first night on the boat,
all tucked up on the River Yealm.

That was a fairly full on day.
A bit of an adventure.

It seems a very long time ago we
were in Cornwall. Yeah.

I tell you what, this is going to be
one very exciting trip.

Yeah, sweet dreams.
Good night, Dad.

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New:

Moored up in the mouth of the
River Yealm,

just around the corner from
Plymouth,

James and I have found a quiet spot
to prepare dinner tonight.

VO: We’ve invited Katrina from
the pasty shop, and our crew,

skipper Nick, and first mate Steve,
to have supper with us.

But we haven’t got a main course
yet.

Luckily, there’s a farm
on the shoreline.

That must be Tim. Tim, hi!

Lovely to see you. And you.

Hi, Tim. Good to meet you.

Tim farms Ruby Red Cattle
and a couple of breeds of sheep

on a stretch of land overlooking the
Mewstone Rock and the open sea.

It doesn’t look like a bad
place to farm.

Most of the places near the sea
here are in grass,

because of the salt in the winter.

The spray builds up over days of
gales and burns the crops.

This looks great for sheep grazing.
what breeds do you have?

We keep North country sheep
on the inland

and we have a few Scotties out on
these cliffs. Scotties?

On the cliff? I don’t see anything
on the cliff.

We take them off in the summer, 'cause
there’s too many people out here.

Is there any special flavour that
comes with your meat

because you’ve got the sea air
invigorating them?

Some people would say it has a
certain salt content in it.

We do get a lot of comments about
how good our lamb tastes,

and obviously how tender it is
as well.

I can’t wait to get some of it.

If we are going to be cooking lamb
on the boat,

we may as well cook lamb that we
can see from the boat.

just coming up to you, there’s not
a lot of people around.

You’re not in the middle of a town.
That’s part of our attraction.

People like to come out here

and experience the whole farm
on the coast

and buy some meat to take home.

It’s sheep shearing time,

and Tim challenges us to have a go.

It’s small and quiet.
I’ll have that one.

when was the last time you were
this close to a sheep?

I haven’t touched a sheep in a
long time

and we’re just about to shear one.

We don’t do shearing.
Sheep haircuts not our speciality.

First we get a demonstration
from Terry, the shearer.

That looked easy, but I bet it
wasn’t.

The main thing is not to
distress the sheep,

but that’s a challenge.

Dancing with her, Dad, good effort.

I have to say, you’re not very good
at this.

It’s not so easy, is it?

Ah, you pulled on the bum as well.
That’s the...

VO: Champion sheep shearers
can shear a sheep in two minutes.

Let’s see what I can do.

The idea is to keep the fleece
in one piece as it’s sheared.

Or not.

Can we get a mirror to show her
the back?

We’ve been here for about an hour.

Good girl. You’ve been very good.
Oh, I’m sorry.

James, you’re not finished yet.
You’ve got to roll this up.

So, from the one piece that you had,

I’ve produced this tatty...

You couldn’t even wear this
in caveman times.

In Australia, if you can shear more
than 200 sheep a day,

you are called a g*n shearer.

No chance of that.

I really want to keep her calm, but
I think she knows I’m an amateur.

Pull that switch.

I’m so glad I got to watch you.

You did very well.
Mine’s the one on the right.

Is it the one on the left...?
That’s the winner.

That was hard work.

I also have to say, Terry,
our two compared to yours...

There’s no comparison.

That was a pleasure. Thank you.

we’re going to go cook
some lamb now.

We’ve earned our keep

and a few pounds of fresh lamb
mince for dinner tonight.

Looking fonrvard to this, Tim.
Thank you very much indeed.

Thanks, Tim! Cheers!

Tim’s agreed to join us for
supper on the boat tonight.

We like to make things, invent
machinery...

so we’ll jump at any excuse

to create an ingenious contraption
for the kitchen.

We’ve got an idea. We’ve got lamb
mince and want to make sausages,

so we thought, what better way of
making sausages

than using bicycle pumps.

It’s a very simple principle.

Cut the end off the pump,
fill it with sausage meat,

push it out the end.

After you’ve made this, you can’t
pump your bicycle tyres.

While he’s cleaning that -

I think James is sending me away
so he can do some serious cooking.

Look at that. I’ve got a sausage
making pump now.

OK, I’ll go and clean it.

This is the lamb mince, from the
sheep up on the hill here.

First thing we do is add some
paprika.

Then a load of black pepper.

One clean pump. what have you done?

Whatever you do when making
sausages, never add paprika.

VO: A bit of finely chopped thyme
and some rusk, and that’s it.

Rusk is a hard savoury biscuit.

Finely ground, it’s added
to the meat mix.

It’s a carrier for flavours
and seasoning.

It helps the sausages
keep their shape.

Make sure you’ve always got
a big enough bowl.

The casings, which, for anyone
who’s never made sausages before,

really are quite gross.

This is the thing that I like least
about making sausages.

These are natural casings, which
means their animal products.

These are intestines from an animal
which have being cleaned out.

what are they?
These are hog casings.

That fits, which is a good sign.

I’m making this look easy,
but it’s not.

Nice and slowly. It’s not going...

Whoa there! [LAUGHS]

OK, that will do. It’s a sausage.

VO: And it seems to be working.

I’m sketching a menu
for our guests,

and it’s a memento of the day, too.

This is the first time we’ve cooked
for company on the Amelie Rose.

First, the sausages go
into the oven.

This is the calm before the storm.

The guests are due here any minute,
so we’ve... Oh.

Caramelised onions, garlic,

a spoonful of flour,
and a glug of red wine.

Perfect gravy for lamb sausages.

It’s now time to add some wine.

The smell coming off the onions
in butter and red wine is good.

VO: The carrots,
also from jenny’s garden,

are sauteed in butter, thyme,
and a splash of water.

We add a spoonful of redcurrant
jelly to the gravy.

So, this is our first dinner
on board.

Not quite ready, but... we’re close.

I’m not quite sure how long the
sausages are going to take.

Our guests are arriving.
To join the crew for dinner,

Katrina, from the pasty shop,
and Tim, the farmer,

who’s come to check out
what we’ve done with his lamb.

This is the garlic butter crushed
potatoes,

with chopped spring onions in it
as well as the garlic and butter.

MAVERICKS: Dance The Night Away

The pause was enough,
thank you, Nick.

VO: Served with crisp vegetables
straight from the walled garden.

It should be lovely.

Here’s Tim’s lamb in our bicycle
pump sausages,

and the crowning glory
is the red wine onion gravy.

Delicious. Really, really nice.

Surprised, actually. [LAUGHS]

You’ve done our lamb justice.
Very good.

I thought the bacon butties we had
earlier were the best,

but you’re surpassing it now.
Absolutely.

Our pudding is an assembly job
just before sewing.

It’s layered rhubarb, Ginger cream,
and crisp crumble.

There’s a dash of rhubarb syrup,
topped with crystallised ginger.

That’s it. Our first dinner is done.

I think it went down well.

It’s been a lot of hard work,
walking around, shearing sheep...

Pasties!
Digging potatoes, making pasties.

But when you get all the food
together on a plate, it’s worth it.

Well done, boys.

So, it’s goodbye to Plymouth
and The Yealm.

we’re heading for the horizon,
looking for the next port of call...

..and another leg of our coastal
cooking adventure.

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These four people have never met
before but, by working as a team,

they have a chance to win
thousands of pounds.

There’s just one thing standing in
their way...the Chaser.

The chase is on!

[APPLAUSE]

Hello and welcome to The Chase.
Can a team of total strangers

beat one of Britain’s finest quiz
brains and take home thousands

of pounds?

Why don’t we find out
and meet the team?

I’m Daniela,
I’m 26 and I’m a complaints handler

from Tunbridge Wells.

I’m Patsy, I’m 56
and I’m a podiatrist from Surrey.

I’m Paul, I’m 34 and I’m a
design retailer from Manchester.

I’m Alan, I’m 67 years of age,
a retired customs officer,

originally from Glasgow.

And that’s our team. One by one,
they’ll try to bring as much money

as they can down the table

and into the team prize fund
but, as always,

hunting them down every step of the
way is The Chaser.

Anyone who gets caught loses
their money and is out of the game.

Make it back safely and they’ll go
through to the Final Chase

with the chance to win an equal share
of that total prize fund.

And first to face The Chaser,
it’s Daniela.

Welcome.
Thank you.

You all right?
Yes, very well, thanks.

And you’re a complaints handler?
I am indeed.

what you do in your spare time?
I’m a big music fan

so I like karaoke, gigs,
anything showbiz.

At the moment, I’m learning to swim
because I’ve got a fear of water

so that’s my goal for this year,
to face that...

Wow. ..and conquer it.
Well, I hope you do that!

All right,
let’s get over this fear first.

Once you get past this
you’ll be fine, OK?

It’s quickfire questions against the
clock. Each correct answer is worth

Â1,000. I wish you luck.

Daniela, are you ready? Yes.
Your time starts now.

what sort of power was a hippy
anti-establishment movement

of the 1960s?
Flower power. Correct.

what American watenivay is the
subject of the song Old Man River?

I don’t know.
Mississippi.

The title role in Inspector George
Gently is played by which actor?

Pass.
Martin Shaw.

Silas the Monk is a character
in what Dan Brown novel?

The Da Vinci code.
Correct.

What’s the first name of the
French fashion designer Cardin?

Pierre. Correct. what cartoon
flapper made her first appearance

in the 1930 film Dizzy Dishes?
Betty Boop. Correct.

The red disc on the japanese flag
represents what heavenly body?

Pass. The sun. which TV writer
has acted under the stage name

Lynda Marchal?

Pass. Lynda La Plante.
what Elvis Presley hit

is based on the Italian song,
O Sole Mio?

Pass. It’s Now Or Never.
what South American country

won the football World Cup in 1978
and ‘86? Argentina.

Correct. Winchester was the capital
of what Anglo-Saxon Kingdom?

Wessex? Correct. The outback is the
remote bush area of what country?

Australia.
That’s correct, very good!


Great!

Pleased with that? Yes, very pleased.
I should say so.

You are going to have to face a
Chaser. Who will you be up against?

Will it be Paul ‘The Sinnerman’
Sinha, in need of a boil wash?

Could it be ‘The Beast’, Mike
Labbett, always at boiling point?

Could it be ‘Barrister’ Sean Wallace
who’s just got to boil?

Or could it be Anne Hegerty,
'The Governess’,

'Double, double, boil and trouble,
Fire burn, cauldron bubble.'

So, who do you fancy taking on,
Daniela? Come on.

I’d like to take on Anne,
definitely. Really? Yep.

Why? I think I can bring out
the sisterly solidarity

underneath the tough exterior.
I reckon that I can get her onside.

Really? Yep.
Good luck with that!

I don’t know who’s coming
across that bridge

but we’re bound to find out right
now. It’s time to face The Chaser!