02x06 - Guernsey

[bunniefuu]

This is my son, James.
And this is my dad, d*ck.

We're exploring the Southwest
in search of ingredients

to cook on board our
boat, the Morwenna.

We going to meet the locals,

then pick up great ingredients to
cook some tasty dishes on board.

Which is just as well,
because we're very Hungry Sailors.

We're on the Channel Island
of Guernsey,

where we'll be milking a goat.

Nobody's show me by pulling
on my thumbs before, Peter.

Diving for scallops.

You were only down then for five minutes.

And finally foraging on the seashore.

If someone served that in a
restaurant, you'd kick up merry hell.

Look at it. It needs cleaning.

All to make dinner for some very
special guests.

I would pay good money
at a very expensive restaurant

to eat this.

We're on a cooking
adventure around Cornwall,

the Channel Islands
and the isles of Scilly.

Today, we're sailing around Guernsey.

We love a competition, so we always
see who can make the best dish.

My dad's ahead and the score's 4-2 so far

but today I'm going to give
him a run for his money.

We take turns with the menu.

I'm doing the starter
and the dessert.

I'll be doing the main course and our
guests decide which is the best dish.

There can only be one winner, son.

We're heading to
the west of the island.

This is the east, we're going
round the south on a starboard tack.

It's perfect weather for sailing
and this is the way to see Guernsey.

♪ Faith will not console us

♪ We will be victorious ♪

Today we're sailing from St Peter
Port, round the south coast

to Fort 6:21, a distance of about 12 miles.

We moor off and row in.

Pull!

What are you doing?
There's a boat over there.

Pull with your left.

There's only one way to get ashore -
Dad power.

Move to starboard.
Come on put your back into it.

To starboard!

That is to starboard.
Right.

I said port. And I said
to starboard.

Well. I don't know
who made James skipper

but somehow he's navigated us
onto dry land.

That's nice. That's an old Martello
tower from the 19th century. Is it?

That's where they had the big g*ns
to keep the French from invading.

We're on our way to meet a couple
who forage for a living.

Rob's dropped our bikes off.
That's good - and bad.

Guernsey rises steeply from the sea to
a height of more than 350 feet in places

and you know what that means.

What a hill! It's quite a big one.
It's worth it for the views, though.

♪ I just smile

♪ I go ahead and smile ♪

This is a natural larder for Tara,
D'Arcy and their son, Hugo.

Their business is called Wild Guernsey.

Hiya. Lovely to meet you.

Hello, big boy! Hi, D'Arcy.

This is great. It's an absolutely
beautiful greenhouse.

What makes Guernsey so good for foraging?
We're not the fields and hedgerows

and then a few minutes down the mad,
we're onto that huge expanse of seashore.

How long have you been doing this
sort of thing for? A few years, yeah.

Tara and D'Arcy cultivate all
sorts of fruit and vegetables

in their greenhouse
and the land around it.

But they also gather food from
the hedgerow and seashore to sell.

We do hedgerow baskets
and salads for people

and I put wild food in and things
like potatoes and beetroot.

This, D'Arcy... Just look at that.
It's a platter, isn't it?

What do you do with these?
They're alexander seeds.

You dry fry them
and use them like black peppercorns.

You can taste one. They are quite strong.

Wow. You could add that to
a condiment. That's awesome.

And this is rock samphire? That's rock
samphire. That grows on the seashore.

If you want, we could go down and take a
look and see if we can find anything to eat

or you can take away. Sounds great.

Can we have this as well?
Yeah. We're stealing your food.

We'll see you soon. Thank you very
much. Cheers, guys. Bye!

It feels like Guernsey doubles in
size when the tide goes out

and D'Arcy is confident that we'll
fine lots of whet our appetites.

Have you heard that old adage, "When
the tide is out the table is set?"

No! OK. Is that a Guernsey thing?

It's a bit of a Guernsey thing,

just a bit of a seashore
gatherers' thing going on.

That looks like a piece of lettuce.
It does.

Well spotted. I tell you what,
this is sea lettuce.

[LAUGHTER]
It is lettuce.

It's really similar stuff to what
you find in your garden

but a bit more vibrant to taste.

If somebody served that up in a
restaurant, you'd kick up merry hell.

Look at it. It needs cleaning.

We've just found it washed up on the
shore,

so in your garden, if you find a bit of
salad on the floor, you don't take it.

So I wouldn't use this but if you
found sea lettuce attached,

you can cut it, add a bit of
vinaigrette to it, chop it up small

and, yeah, you could add it to a salad.

A quirky Guernsey law
dating back to the 18005

bans anyone from cutting seaweed
between April and early july.

It was passed to protect stocks

when seaweed was more
widely used as a fertiliser.

The law has never been repealed

but we're in season and D'Arcy
encourages us to fill our boots.

OK, so a bit of sea grass down here, guys.

and this is a really nice one to dry

and museum for a later date, really.

What do you use for that sort of
thing? I'd put it in an oven

or if I had some sort of dehydrating
mechanism, I'd use that as well.

After it's dried out, you can crush
it up with a pestle and mortar

and you can use it as a salt. Green salt.

But with the added benefits of all those
trace elements that seaweed has not in it.

We've got a heavy bag of seaweed
here and it's been great fun.

We'll try and use it for
dinner on board the boat.

Will you come and join us?
That would be really nice.

I don't know what we'll do with it
but James'll do something. What?!

No surprise that all that foraging
has made us hungry.

I've gathered some great ingredients
for a really tasty snack.

This is our seashore smoked haddock muffin.

We've got some gorgeous foraged greens here

and a nice piece of haddock.

Unusual seasoning. Yeah.

I'm going to start off with
some of these alexander seeds.

So treating them like black
peppercorns.

It's going to add another layer to
it, so I'm looking forward to this.

♪ Dreams till sunbeams find you ♪

While the muffins are toasting,

my dad's chopping an onion to soften
in butter with the zest of a lemon

and those ground alexander seeds.

♪ But in your dreams,
whatever they be

♪ Dream a little dream... ♪
That's a lot of haddock.

I'm quite hungry. Yeah, so am I.

Is that enough greens?
I think that's plenty, yeah.

We've also chopped some shoreline veg
- sea beet and some rock samphire.

Stir that up.

After this we'll get your fish
ready to go in. OK.

'With a squeeze of lemon, we're ready
to add the smoked haddock.' Fish in.

♪ Just hold me tight
and tell me you'll miss me... ♪

Looks nice. It just needs to cook.

♪ While I'm alone and blue as can be... ♪

That cream is like the runniest.

A generous helping
of Guernsey cream

and our seashore snack
is making my mouth water.

Wow. I'm just about ready, mate.

That needs more cream. Yes,
definitely. Thank you.

Ah, yes. And then, final touch.
No, no.

Hold it. I don't want it. You
can have it. Don't be a spoilsport.

You can't come to wild Guernsey and
not have some colour. There we go.

It looks absolutely delicious but as usual,
James has to add an extra touch.

Dad... I don't want it. What do you mean,
you don't want it? I don't want it!

Borage flowers and marigold petals -
who'd have guessed?

So here we have a muffin
with smoked haddock

and wild Guernsey
seashore vegetables,

lots of cream and a couple of flowers.

Oh, yum.

Mm. Whoa. The alexander really comes
through, doesn't it? That's good.

It's really delicious, isn't it?
It is.

You can't taste the flowers, either.

Wild Guernsey on a plate - look at that.

It's cool, isn't it?

♪ You've got to make me
a promise... ♪

The west side of Guernsey is stunning,
a beautiful place to explore.

♪ Dream a little dream of me. ♪

We've already sampled some great food

and found inspiration for dinner on board
Morwenna and invited our first guests.

I like the way this trip is shaping up.

Our mission to find great food and
people who share our passion for it

has brought us to Guernsey.

Today, we're exploring
the west of the island.

Come on, Dad.

Are you coming? Come on!
It's a bit bumpy.

We've taken a walk on the wild side
with foragers Tara and D'Arcy,

who'll be joining us
for dinner on our boat.

Before we sample more of the produce
this island has to offer,

there's time to explore
some of its heritage.

The islands were
captured during the w*r

because they were left
undefended by Britain,

who didn't think it was
a strategically important territory.

The Germans heavily
fortified these Islands

because Hitler was convinced that
the Allies would want to regain them.

The Channel Islands
are said to have been

better defended than
the beaches of Normandy.

Come on, son. Keep up.

I like to think of us Hungry Sailors
as friendly invaders

and the only battle we're interested
in is which of us can produce the best dish

for our guests on board Morwenna
tomorrow night.

We've collected some great produce,
including wild veg from the seashore.

Now we're off to find out more about
a dish that's special to Guernsey.

Is that it? That's it, yeah. Cool.

Lovely building. After you. Thanks,
Dad.

Shall I knock?

Hello. Lovely to meet you.

Marguerite Paul is a Guernesiaise

who can trace her family
back for 300 years on the island.

She's going to help us make
a Guernsey apple pudding.

What have we got here, Marguerite?
This is gâche mélée.

Gâche means a cake -
that's in Guernsey French.

And gâche mélée means a mixture -
apples and sugar and cinnamon.

But of course we need a little taste first.

There are always plenty of apples

because cider was a big industry here.

I suppose it goes back to being
near Brittany and Normandy

and their fancy ciders.

It's a fruity, spicy heavy-ish
sponge - really good.

It's not particularly light

but the apples - there's that little
bit of sharpness in it. Yes.

Yes. I've used Bramley's

and in fact, for that,
I've used that many apples.

No! Yes. That's where all the
tartness is coming from.

If James and I are going to
make our own cache melee,

there must be a best
place in the oven.

I want to bagsie that early.

We might be able to get two in there.

If we were being sharing and teamwork about
this, then we should share, wouldn't we?

It's a competition. Oh,
dear. It's a competition.

This the foul play I
have to put up with.

I'm not going to get involved in a
family dispute on who has the oven.

You can sort it out between
yourselves.

We're both using Marguerite's basic recipe.

which involves flour, sugar, butter,
apples, cinnamon, beaten egg and milk.

But we're adding our own twist

to see which one impresses Marguerite
and her husband, Francis.

This is a tip that we've just picked
up from Marguerite,

grating cold butter
into your flour

rather than having to do all
of the finger rubbing. It's great.

I'm going for nuts and cheese
and apple.

This is a local white one.

My one's going to have orange, nutmeg

and a little bit of boozy sort of
orange cream to go with it, as well.

You've got to remember -
Frauds, Marguerite's husband,

has been eating this for years.

If it's not good, he'll say so.

I heard he doesn't like
orange, he likes savoury. Damn.

All my dry ingredients are in there.
Now it's the eggs.

So what I've got here is some
chopped up bits of apple,

some segments of orange and at the
back here, I've melted some butter.

I'm going to put that in there with
some Demerara sugar and caramelise it.

You're going a bit sort of like an
upside-down cake. Yes, two layers.

He's just Jealous he didn't think of it.

While James does that, I'm going to put
my gâche mélée in the oven and cook it.

Some nice brown sugar on this
to make it crisp on top.

I'm going in, son. There you go.

♪ What you want, baby, I got

♪ What you need,
you know I've got it ♪

I wouldn't do it like that.
♪ All I'm asking is for a little respect

I wouldn't do it like that. Mine's nearly
cooked, son. ♪ Hey, baby, just a little bit

♪ Just a little bit
Just a little bit ♪

I'm going to serve it with an orange cream,

so I'm zesting some of this

and I'm going to use all of the juices of
the apples and oranges, mix in some cream,

heat it up until it's bubbling and
then cool it, pour it over the top.

It's going to give it
a nice, fresh finish.

Are you still not worried? No.
It's not gâche mélée. It is! It is!

It's a local variation.

Now I'm going to put the batter
on top and pop it in the oven.

I'm also hoping
that my secret layer under here

is going to get a bit of a gosh
out of Francis and Marguerite.

There we go.

I'm putting some Cointreau in here

and I'm going to use that
to add the cream to

and I'm going to give it a nice,
strong orange flavour.

[TIMER RINGS]

Here we go.

Let's have a look. Look at that!

Oh, it's nice and crusty.

That's a nice golden colour, isn't it?

Let's see what Marguerite and Francis
make of our efforts. Here we are.

I say. This looks lather splendid.
Look at this!

Right, we have two versions
of the gêche mélée.

Number one's got caramelised oranges
and apple on the bottom

Number two has got apple, walnuts
and cheese that's quite crumbly.

And what's this here?
That is an orange cream...

Ooh. ...which has got some Cointreau
and orange and caramelised apple in there.

Oh, wow.

[LAUGHS]

I've gone straight to the one
with the booze in it, I'm afraid.

They are both delicious

but I'm afraid I'm going to have
to stick with my husband.

Number one. Well, congratulations,
son. Thank you. James won. Oh!

Marguerite, we've had a superb teacher.

Maybe the sauce gives it the edge.
It's the colour, isn't it?

It's not gâche mélée. It is!
Well done, both of you.

Francis, thank you very much indeed.
Marguerite. Thank you very much.

As usual, James has taken a complete
liberty with a recipe.

It's not cache melee! Definitely not.
Couldn't be.

But there's still the little matter
of tomorrow's contest,

to come up with the best course
on board our boat.

James' saucy creation has got my
competitive juices flowing

and while he heads
back to Fort Grey,

I'm off to check out some pedigree
goats that are native to Guernsey.

Their owner is Peter Girard.

I don't know whether they're
handsome or pretty. What are they?

These are the local golden Guernsey goats.

They're natives to our island and
they're kind of graceful, I'd say.

I haven't seen many on our travels.

On the island, there's probably
about 50 or so. Not many. No.

There's about 1,200 worldwide.

So it's a rare breed.
That's why we keep them, in part.

And to support our keeping them,
we make milk and cheese.

What time of day are they milked?
We'd be milking now. Yeah?

So we can go and milk, if you want
to. Have a go.

Oh, no.

Come on! [WHISTLES] Come on.

This isn't exactly herding. They're
following us, that's right.

They want to be milked now.

Come on, you two.

I have to admit, milking goats is not
my favourite activity.

I'm not very good at it but I'm hoping
Peter can help me improve my technique.

I'm d*ck. I'm your milker today.

You've milked goats before or...?
I have tried. OK.

So turn your hands like that. We
alternatives hands like this.

Ah!

Ah, c'est bonne! It's quite a strong
grip. It is.

Right. Now you try it.

You've got to squeeze tighter than
that. Really? Yeah. That's not bad.

Quite tight, yeah. Oh.

That's the theory,
now for the practical.

Just get yourself comfortable.
That's the main part. Oh, yes!

Have you got success, there?

Nobody's showed me by pulling
on my thumbs before, Peter.

Amazing!
One simple tip and I've cracked it.

James won't believe this.

Have I milked a goat completely?

Do you want to put that in the can?
Absolutely.

Just look! Look at that!

That's a lot of milk from one goat.

Peter and his wife Mandy
sell goat's milk cheese

from an honesty
box at the farm gate.

I want to see the next part
of the production process.

Hello, Mandy!

I've got milk.


have been keeping goats for ten years.

It's a small-scale operation.

Their seven females produce
about four litres of creamy milk a day.

I haven't got any fancy electrical
gadgets or anything.

This is the quickest way for me to
do it. It's the old-fashioned way.

To get the milk up to 25 degrees Celsius,
she warms it up in a sink of hot water.

Then she adds the magic ingredients
of any cheese - starter and rennet.

You can see now...
The mixture's left to separate

before the solid curds
are drained through muslin

and pressed into rounds of cheese.

Just pull it up... Whoa!
There you go.

Take off the follower and there's
your cheese.

Mandy makes a plain cheese and one
with garlic and herbs.

The whole process from milking to
munching can take less than 24 hours.

Smells great.

Mm.

That tastes magnificent. The herbs
and the garlic are just right.

It's not too strong. Good. I love it.
Thank you.

I'd love to take some away.

I think I'll take some
of the plain cheese, if I may.

And can I just get a pink of milk?
Yes, of course you can.

Come this way. To the honesty box.

How refreshing!

There are still places where you can
leave produce out with a money box

and just trust people to pay.

So I've got milk and cheese.
James is going to love it.

♪ Mr Sandman, bring me a dream

♪ Make him the cutest... ♪

Mandy's goat's cheese is going to be
the centrepiece of my main course

and I'm confident it's going
to make me a winner again.

♪ Tell him that his lonesome nights
an over... ♪

Time to head back to the boat.

There's a couple of
things we need to collect

and this time, James
can take the oars.

All that milking has worn me out.

♪ Please turn on your magic beam

♪ Mr Sandman, bring me a dream. ♪

We're on Guernsey on the latest leg
of our coastal cooking journey

around Cornwall,
the Channel Islands and Scilly.

We've foraged for seaweed on the
seashore with Tara and D'Arcy.

Now we've grabbed some tools and
we're back on dry land.

They sell dried seaweed but
it's a long process to make it.

We want to help, so we've come up
with a way of drying it naturally -

no oven involved.

D'Arcy and Tara need a dehydrator
for their seaweed.

We're going to turn this into a dehydrator.

Very simply, it's about drying it
out as you would in a low oven at home

but instead, we're going
to be using airflow and heat,

to try and get
the sun to help us.

That's the principle.
Guernsey's a very sunny place.

We're going for a passive solar system.
A computer fan will blow air through.

This is a chimney
to get that through draft.

James wants a chimney.
First we need to cut the top off.

A flow of warm air will remove all
of the moisture from the seaweed.

I'll rotate it. I've got a job.

OK. Put that on the side.
Make sure all of that's... OK.

What we're going to do is paint it black

so that when it's in the sunshine, it gets
very hot, to help dry the seaweed quicker.

If you doing those sorts of jobs, it's
much quicker not doing it with your son.

Why don't you get on with something
else instead of just laughing?

Because I'm my big law's helper.
No, you're not.

I'm making a lid for the dehydrator

that will have a hole in it
for the chimney.

James is customising racks
to hold the seaweed.

Done. That looks like a lid.

It does. Nice.

The battery-powered computer fan
attaches to the base

before it all gets a lick of paint.

This is our completed GPSH.

Guernsey Patented Seaweed Hydrator.
Oh, right. Oh, GPSD. Dehydrator.

I was going to call it a Wild Guernsey
Fan-Assisted Dehydrator Seaweed Gadget.

There's lots of goodness in that.
Seaweed's really good for you.

And the slower it dehydrates, the
more nutrients you keep in there.

Right, are you ready?

[FAN WHIRRS]
It's working!

It's getting a good blow in there.

You can adjust your chimney
to get the right flow.

What did you call it? The Wild
Guernsey Seaweed Dehydrating...

Gadget. Device. Device. It's good.

I think it's a particularly
ingenious contraption

but we need to find out what Tara and
D'Arcy make of it.

We talked about drying your seaweed,
so we produced... What did you call it?

A Wild Guernsey Dehydrating Seaweed
Gadget. Wow. Ta-da!

Amazing. It is amazing, yeah.
It's very simple.

There's a computer fan which will
just keep going forever

and there's a 12 volt battery.

In here, we've got three
little trays of seaweed.

How exciting.

So what was this? This was a
vegetable oil container. Yeah?

Oh, that's really lovely.

D'Arcy said that you dry
seaweed yourselves.

We'd love to take some dried
seaweed back to the boat.

Can we do a swap and give you this
and take some of your stuff?

Yeah, sum. Yeah, that's a good idea.

There we go. Oh, wow.

There's some - Sugar kelp. Sugar kelp.

And that one? That's some dulse. Dulse.

Your great-granny used to give us
that all the time when I was a kid.

Didn't they give it to people
with worms? It's got...

Yeah, Dad? Thanks, D'Arcy.

We're going to have great fun
playing with this, definitely.

Enjoy the dehydrator. Hope it
continues to work. Yeah!

We'll see you on the boat for a bite
to eat? Lovely. Take care. See you.

Bye! Thank you. Bye!

As we've been creating a dehydrating
design masterpiece,

our boat the Morwenna sailed round
the north of the island

and is moored at Beaucette Marina.

While my dad heads off to meet the
boat,

I'm nipping back to Guernsey's
capital, St Peter Port,

In search of ingredients for my starter.

I'm meeting fisherman Richard Keen,

who told me I can't miss
him and I see what he means.

Richard, I'm James. Lovely to meet
you.

has told you'd be wearing a red
hat. Yeah.

Is this the traditional dress code of a
scallop diver? It goes back to the French.

Because diving was dangerous in the
early days,

they trained convicts

and to show you were a convict you
had to wear a red hat.

I've always had red hats.
I've had a whole lot of red hats.

I'm running out of grannies to knit
them for me now.

♪ Over the rainbow
Down by the seaside... ♪

Hiya. Good to meet you. Matt? Yeah.

Richard's a legend among Channel
Island fishermen.

He's been diving for shellfish off
St Peter Port for 47 years

and reckons he's done more scuba
diving than anyone else in Europe.

He's agreed to take me out to the
best scallop beds in Guernsey waters.

How many scallops do you think we
might get?

Enough for a meal? I can get 20 dozen
in that sack. Right!

I'll be happy with about five dozen.
Wm, all right.

Ready when you are. OK.

I might be slightly behind you.

He made that look like Tom Daley. I
don't know. I can't go off backwards.

Here we go.

I'm going to go down now.

Richard's got breathing apparatus

but I'm just in a wetsuit and goggles
to get a feel of what he's doing.

Most of the scallops you buy have
been dredged off the seabed

using huge rakes.

They can leave behind a barren
wasteland.

Richard picks only the shellfish that
have grown to maturity.

He leaves a fertile seabed that supports
marine life, like the cuttlefish.

My dad used to do this in Northern Ireland

and with my aunties, they
used to go into the longes

trying to look for
calls and scallops.

This is as sustainable as fishing
HEB.

which is Why Richard's been able to work
the same beds for nearly half a century.

He's coming.

Hi, Richard. How did it go?
I got some. Yes!

I'll winch them up in a second. OK.

Whoa, a serious amount of scallops.
You were only down then for five minutes.

Sharp eyes and 20:20 vision.
And a lot of experience.

Richard knows how to spot a scallop
down then.

Look at the amount! Well, I'm just
coming up to my second million.

Gee whizz!

So what's your favourite
way of eating scallops?

My favourite way is just
take them out the shell,

get a knife and cut a nice slice
like that.

Just raw. Just raw.

Wow. Have a go.

When you've caught it yourself,
it tastes twice as good.

Mm. It's a nice, delicate flavour.

And... That's superb.

Ah, well, you see? It's beautiful.

So I've got myself a bulging bag
of scallops to take away.

I hope to repay Richard's work

by doing something special
with them for dinner tomorrow.

Rlchani, that was a pleasure.
Thank you so much.

I'm taking these back to the boat. Do you
fancy joining us for dinner! I'd love to.

Scallops are on the menu. I hope so!

Cheers!

♪ I'm not aware of too many things

♪ I know what I know
If you know what I mean... ♪

Now I'm heading back to the Morwenna.

Her mooring at Beaucette
used to be a quarry

until army engineers
blasted an opening to the sea.

Before I can get to work on the starter,
I need to prepare my dessert,

a rich, creamy panna cotta.

I've got some of Mandy and
Peter's goat's milk.

I'm going to add a bit of sugar
just to sweeten it up

and some gelatine,
that's going to help me set it

so that it turns into a
lovely textured dessert

that you can just
put your spoon into.

OK, so it's very, very simple.

All I'm going to do is pour 750mi
of goat's milk into here.

And then I'm going to heat it on the
stove, just to dissolve some sugar.

I'm going to put half a vanilla pod's
worth of seeds in here as well.

I'm going to heat that in a minute,
but to go with it,

I'm preparing a borage honey,
using these gorgeous little flowers.

My dad takes the mickey but they've
got a very nice subtle flavour.

I'm leaving them to infuse overnight.

The other secret ingredient
that I'm throwing in here is tequila.

Hopefully, the lemony biscuits
that I'm going to serve with this,

It'll be like having a shot of tequila
and then biting a slice of lemon -

a real taste experiment.

I'll heat that and put in the flowers
at the last minute.

It's going to get left overnight
to infuse with flavour.

I'm heating up this milk
for the panna cotta

and when it's nice and warm,
I'm going to add in the gelatine.

It's already starting
to thicken up in there.

So that's now all fully whisked.

I'm going to now just pour that into a jug.

And then it get it straight
into my very nice glasses.

I prefer powdered gelatine because
it's light and dissolves more evenly.

It'll make the panna cotta
stay soft but still set.

You may notice that I
am concentrating here

because hopefully I've got enough
and they're all going to be level.

OK.

I'm going to put these in the fridge
and leave them overnight.

There's one last thing to do before
we can call it a day

and I've roped my dad in to help.

Sous shucker. Sous shucker.

Shucking scallops, you've got
to scrape close to the top

because you don't want to leave
any of the white flesh on here.

That's the best part of it

and these are expensive,
hand-shucked scallops.

It gets a premium because it's such
a sustainable way of doing it.

It doesn't smell of fish, it's so fresh.

Oh, look at that for a fat one. Wow!

There's a beast in there.

Wow!

Whoa!

That is a nice big meaty bit of scallop.

I'm actually going to use both the
flesh and the coral or the roe

in my dish.

What I'm going to do is bake
this part and with this part,

I'm going to blend it
into a scallop cream.

This is something
that my dad used to do. Ooh!

You've done it with lots of things.
Crab. Yeah, make a nice mousse.

Making a mousse by whizzing it,
so we have two textures of scallop.

Right, thanks for all your help.

What an action-packed day!

I'm really impressed with the great
ingredients we've gathered.

I'm looking forward to doing them
justice at dinner,

when our guests join us on board.

We're on the Channel Island of Guernsey,

searching for the best produce
and people to share it with.

We've got some great ingredients
for dinner on board.

It's time to crack on
with the final preparations.

So what are you making, mate?

I'm making some lemon biscuits
with lemon zest and sorrel.

For my main course,
I'm making goat's cheese tartlets.

The goat's cheese is creamy
and a little bit citrussy,

so I'm going to do that in a thyme pastry.

I'm making a simple pastry.
It's dead easy - half fat to flour.

I've got a lot of Guernsey
butter here - 250 grams -

and then cream it with the sugar.

That's my butter ready
to start rubbing in.

You don't want to warm it up,
so cold fingers are good for this.

So if you know anybody
with bad circulation,

get them to make your pastry.

This is almost done now.

What I've done is just beaten it
with a wooden spoon

until it's starting to form
a nice, smooth mixture.

OK.

Now I just need one egg yolk.

Splat. [LAUGHS]



Pooh!

In that goes. Mix that with the butter.

And also 3009 of plain flour.

And then I'm going to add in the flavour
- some lemon and some sorrel

I'm going to put my thyme into my pastry.

To finish off my pastry,
I need a little bit of water.

That'll pull my pastry together.

I'm going to wrap this in cling film,
pop it in the fridge for 20 minutes

and then roll it out and blind bake
it. See you in a bit, Dad.

I'm adding the zest of one lemon

and I'm also going to add
half of its juice.

This is going to give it some real tang
to go with that goat's milk panna cotta.

Final ingredient in this biscuit is
some lovely sorrel.

It's got a really nice tang to it
and bitterness

that's going to play very well with
the sweetness in the panna cotta.

It's not going to be subtle but it
will be a taste experience.

In it goes.

So just mix it together, roll it
out, cut it into circles...

and then bake it in the oven.

Pastry's out of the fridge
and I need to roll this out.

This pastry's quite short. I didn't add
much liquid to it, so it'll crumble nicely.

I'm after a crumbly, light crust pastry.

Short pastry means it comes apart easy.

Just score very gently around that.

There we go.

There we go.

Having put the pastry in here,
I'm going to let it rest,

let it relax, so it doesn't shrink
away from the edges when I bake it.

Get a piece of paper, bend it in
half, bend it in half again,

bend it in half again. There you go.
So it's bent over a couple of times.

You hold it to the middle of the pie tin.
That's it. Mark.

Now, if I cut this off...

I've got a little circle.

Ta-da! And that circle's the right size.

I crumple it up, which means it
will sit there nice and flat.

So I just sit that little piece
of greaseproof paper in there.

I'm using baking beans to stop the
pastry rising when I blind bake it.

The paper stops the beans from
sinking into the pastry.

I'm just trimming up these scallops

to give the nice fleshy bit, which I'm
going to cover in breadcrumbs and bake,

and then also keeping the coral,
which is all of the roe.

Now, there's flavour in there

which is going to make a great
sort of cream moussey bit.

This is the real meat, though.

The scallops are rolled in flour,
dipped in beaten egg

and catered in sweet brioche breadcrumbs,
ready to bake in the oven.

OK, so my dad's helping me cook
some coral at the back,

which is the roe part of the scallop.

I'm preparing the seashore salad,

which is rock samphire, orange
and basil to go with the scallops.

So I'm putting in
some chunky slices of orange

and then we'll tear some basil up
at the last minute.

The coral just takes
a couple of minutes to cook.

I've added some cream and blended it
to make a delicious mousse.

Do you want to taste it?

That's nice. That's very nice. Damn!

Scallop! Whoo!

So tonight, I'm serving baked scallops
with coral mousse and seashore salad.

My dad's main course is goat's
cheese tartlets

with Guernsey wild veg.

And for dessert, I've made
goat's milk panna cotta

with lemon and sorrel biscuits.

Hi. How are you doing? Good, good.
More guests. Guests! Come on!

Right, just follow Rob and Morwenna.

Our guests are in for a real treat.

Along with skipper Rob
and first mate Morwenna,

we've invited foraging experts
Tara and D'Arcy...

Hello, d*ck. Richard, nice to meet you.

...and scallop diver Richard,
instantly recognisable in his red hat.

We're down this way.

Into the oven go the breaded scallops.

They need four minutes at a high heat,

Just time to prep the rest of my starter.

That lovely creamy coral
in scallop shells

on a bed of rock samphire, orange
and basil looks pretty good.

OK, ladies and gentlemen,
here's your starter.

Whoo-hoo!

I hate to admit it but James'
scallops look and smell fantastic.

Look at that!

Mm. Mm.

It's the texture.

Still quite moist inside, nice and
not crunchy but dry on the outside.

With the sauce, it's a lovely
combination, isn't it?

I've got to tell you, that is one
of the nicest scallops I've had.

With the cream and the coral, excellent.

Yeah. I would recommend it
to one of my pet restaurants.

I'm getting that nice bit of flavour from
the alexander seeds on the top as well

and the rock samphire.
It all kind of mixes in.

I'm a little concerned
about the shape of the scallop.

When I take them out of the shell.
they're normally quite fat and round.

If only you'd got some bigger ones
when you were diving, Richard.

Those are my little blind-baked tart cases.

I'm going to put a big lump
of goat's cheese in each

because this is all about the goat's
cheese and the Guernsey cream.

The rest of my filling is seaweed,
thyme, mustard, egg and cream.

Having put the custard in, the
savoury custard in,

I'm going to sham out all the greens.

The goat's cheese and savoury custard
hardly needs any cooking,

so I've part-baked the cases to make
sure the pastry cooks through.

I'm serving the tarts
with a taste of wild Guernsey.

You must be pleased with those, Dad.
Yeah, they're not bad at all.

Some sea kale, salty sea purslane,
yarrow and ribwort plantain,

lightly cooked in a little oil.

The last thing I'm going to toss in
there - some marigold.

You're going all-out, aren't you?

What a cheek! After all the times
he's teased me about using flowers.

Here we go.

Looking good.

I've spotted a bit. An orange petal.

Mm. Very creamy, isn't it? Wow.

If you imagine spinach and then
adding loads of other flavours.

It's very special, that.

Good. Right, the competition's on, mate.

I like it, yeah.

Yeah. You definitely can't taste
the billy goat, can you?

[LAUGHTER]

Quite a powerful flavour. Really
distinctive flavour.

Putting wild food with something a bit
more conventional I think works well

and then just adding a hint
of seaweed, like you've done,

is a great way of introducing it
to the diet.

Beautiful stuff.

I would pay very good money

at a van expensive restaurant to eat this.

So, yeah, it's lovely.

The pastry is beautifully fine

and everything has got real flavour in it.

Now for my goat's milk panna cotta

with honey that I've infused with
tequila and borage.

The flowers can go in too
because they're edible.

I'm just going to finish it off
with the biscuits.

Mind you don't drop your biscuit
or there'll be trouble.

Oh, wow, it's got home flowers in it.

Wow. That's different, isn't it?

It's erm... smooth, isn't it?

The texture's great. The honey
and the tequila come through.

What's the biscuit like?

Biscuit's good. I like the biscuits.

I could have got away with more
green in there, I think.

It's a biscuit, son.
It is.

I never thought of
sorrel in a biscuit.

Is that the first time
you've done it? Yeah.

You wouldn't know this is goat's
milk. It is, isn't it? Yeah.

You wouldn't know. It's amazing.

I can't stand goat's milk
but this is beautiful

Oh, really?
[LAUGHTER]

We're doing the voting. You put your
hand up once for your favourite course.

The first course was hand-dived
scallops with seashore salad.

Three! Three.

The main course of... Two.

So nobody for the pudding. OK?

Son, congratulations. You beat me!
Yes! Phew! Oh!

It's been a real pleasure
and thank you so much.

We're glad you enjoyed the meal but
thank you for teaching us a thing or two.

Much appreciated.

So it's honours even on Guernsey.

I won at St Peter Port,
now James has equalised

but I'm still winning 4-3 overall.

This is another victory to James.

Put it aside. You can't cover my blue one!

I've covered it slightly.
Well done, mate. That's good.

There's a couple of
competitions over here to go.

More Channel Islands to come.

Too close. I'm catching up.

Catching up slowly, but soon,
Dad, I'm going to leave you behind.

Do you reckon? Yeah.

I like his confidence,
even if it's misplaced.

It's time to bid a fond farewell
to Guernsey

but there's lots more
of the Channel Islands to see

on the next leg
of our coastal cooking adventure.

♪ Whoa, Jenny, don't be hasty

♪ No, don't treat me like a baby. ♪