02x27 - Feock

[bunniefuu]

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

We are exploring the coastlines of
the South-West

In search of ingredients to cook
on board our boat, the Morwenna.

We're going to call into ports
and harbours along the way,

meet the locals and then pick up
great ingredients

to cook some tasty dishes on board.

Which is just as well. because we're
very hungry sailors!

Today, we're heading up the River Fal
to Feock,

when we'll be scrumping for apples -
Cornish varieties, of course.

This is called Lady's Fingers.

I know a lady with a bag of those
in one hand would scam any man.

Diving for mussels.

Yeah! [LAUGHS]
I got one.

And visiting a teashop
with an unusual view.

They're big ships! They are,
and my visitors absolutely love them

because where else
could you get that close

to something that awesome?

All to make dinner for some
very special guests.

Beautiful.

There's only one thing I would say,
which is cut them thicker.

Do you think?
Twice as thick.

We're off on a new adventure
to find great food

and people who love it
as much as we do.

We're making our way upstream,

on one of Cornwall's deepest
and most beautiful waterways,

the river Fal.

Our journey today takes us about
five miles north of Falmouth

to a point when the River Fal
narrows on its my upstream.

This stretch of the Fal
is known as Carrack Roads.

It's a mile wide and more than


Up nice and early this morning,
we've got a long day ahead of us.

We're going to go off exploring and
find some great local ingredients,

then we have to cook on board
to see who can do the but dish.

James has got the main course today,
and I'm doing the pudding.

Our guests will decide which one
they like the most.

I could really do with another victory,

to keep the pressure on my dad.

Got to be stern and amidships first.

First things first, get our boat safely moored.

Skipper Rob has found
the ideal start point

for exploring this part of Cornwall

Strong wind.

This port at Trelissick
is just the job,

but the blustery conditions
make it a bit tricky,

so we had to work as a team
to get the job done.

My trusty food radar

tells me we don't have far to go
before we find our first ingredient.

So, Trelissick Estate,

fingers crossed they're going to
have some gardens up there

because it's a garden primarily.

just beyond this gangway
is Trelissick Garden,

all 375 acres of it.

It once belonged to the family
who owned the world famous

Spode pottery company.

Flowers grown here were used as models

for those painted on
the finest bone china.

They're big trees.
They've got the Latin name on it.

We want to check out
Trelissick's orchard,

where they grow 70 varieties of apple.

About 30 of them are native to Cornwall.

They've been collected from all
over the county to preserve them

and stop the more unusual ones dying out.

Grounds manager John Mannion can tell us more.

Lovely to see you. I'm d*ck.
Hi, James.

What sort of apples are they?

Well. the whole orchard
is full of Cornish apples basically.

Like we're all different,
all three of us are all different,

everybody's different, all the different
Cornish varieties are different as well

and that's the beauty of it.

They've all got lovely names
and all got little personalities

as part of that heritage and that's
why we've got this collection here,

because we're trying to look after
some of that heritage.

What's the most unusual apple
you've got here?

Unusual? Well, we've got whole of them.

We've got three trucks with
different apples in them,

so there's this, called
Lady's Fingers.

Right. And it's all to do
with the shape of the apple.

Sometimes they come out really long like...

I know a lady with a bag of those
in one hand would scam any man.

[LAUGHS] These are the best,
some of the best Cornish apples.

Blackmoor Pippin is a good apple.

And then we've got Cornish Longstem here.

Very characteristic of it
is this lovely long stem,

It's got a long stem.

Manaccan Primrose, another
really famous Cornish one.

This is a true apple, it literally
comes from around the corner.

It's a well-known apple to get in Cornwall

Non, another good apple
from the Truro area,

how come I've never seen these
in the shops?

Because the supermarkets have got
the buying power.

They just buy what the customer wants

and on the whole the customer wants
an immaculate tiny apple,

they won't want to buy something
that looks like that.

This one here, this is Breadfruit,
this one here.

Right, there we go...

The skin feels different,
doesn't it?

Yeah. Now what we've got here,
we've got Box apple here.

Some of them have just not funny
names - it's a hit square.

Yeah, and that's why it's called Box apple.

I can imagine those sitting in bowls.

Remember those Scilly Pearls, dad?

There's Pig's Snout
and there's Pig's Nose

so this is one of the pig ones
with the funny name.

This is Pig's Snout.

There's a lot of them, isn't there?
How many do you have here?

There's about 30 different apples
in the orchard here.

It's like an apple bank,

you're keeping this resource
for people in the future

In case something happens to
varletess elsewhere.

Yeah. What do you do with your
apples? Do you juice them?

Well. now, we're lucky,
we have bits of apple press

hanging around over at the farm,

and they challenged me to put it
back together.

And so we gather them together
each year

and put them into this apple press
that we rebuilt.

Wm, it's an amazing structure.

A new frame shelter
is being built to protect it.

Looks like an apple church,
I have to say.

It does sound really weird,
but it's such an amazing structure.

That's the whole point, it's got
to be here donkey's years.

We should be celebrating those things.

Is there any chance we could take
some apples and cook them -

Or scrump them off you - and cook
them here in the orchard?

You can pick some apples and take
them away with you today

and I've got some apple juices
you can try as well

That sounds great.
Thank you very much indeed.

Right, we've each chosen our apple.
I've gone for a local Truro apple.

And I've gone for
a Blackmoor Pippin

because my daughter's name is Pippin,

so it's going to bring me some luck.

We've decided what we're going
to do is have a race.

It's a competition, as always,

er, this time it's who can make
the quickest apple fritter.

Go!
Grating some apple.

Apple grating coming up.

Apple grating in.
Need some sugar.

Little bit of egg beaten,
over my grated apple.

Tablespoon of icing sugar.

And one producing.

It doesn’t look like a fritter.

Yours doesn't look like a fritter either.

Mine is going to look more like a fritter.

Ready for service?
You can't be ready,

It's got to cook.

Come on, apple fritter.
[LAUGHS]

Come on, this could be a victory!

Look, mine's got a lovely amount
of cinnamon, it's cooking well

I've got my clotted cream
already on the spoon.

Dad, I think I've left you for dead here.

Mine's ready.

clotted cream on -
Dad, look at that. I beat you.

I beat you.
What do you mean you beat me?

I had my clotted cream on first.

You didn't have it OFF first, though.

Right, so now the test is who's
actually cooked their apple fritter

who's well enough to enjoy.

This is so simple. It's apple with
a little bit of egg and icing sugar,

and the erm...sugar and cinnamon
are going to taste great

with the apple and butter, so it's
already a victory.

We've also got two different types
of apples here.

What size have you made? That
doesn't count as a fritter.

It's a fritter-ette.
Right, taste test first?

Taste yours first, shall we?
I actually won the race...

I think mine looks ulcer as well, actually.

You think yours looks ulcer!
It's burnt.

That's a lovely apple.

Nice hint of cinnamon.
Sweet enough!

Yeah. Would you agree
that I've managed to cook it?

Yeah.
Yeah OK.

Mine's bigger than yours -
just before we go any further,

would you call that a fritter?

Honestly, look me in the eye...

Is that a fritter?

I don't think we can call it
a fritter, but I'll taste it -

I call it an apple omelette.

[LAUGHS]
That's not the competition.

Much sweeter. Wouldn't want much more
cooking of that apple, would you?

It's already cooked. That's amazing.

Have you just took
all my clotted cream?

Look under that part.

That's my whole lump of clotted cream.

We've got more.
OK.

I wanted quicker to
get my clotted cream on,

mine is the tastiest, so I won.

And if we just mind to the rules
of this competition,

we were going to make an apple fritter.

My dad made an apple omelette.

I'm claiming this as a victory,
come on, shake my hand.

Don't just eat your apple omelette!

So tasty. Mine was bigger than James'.

I've got the victory.
Mine was bigger.

The moral victory is mine.
Shake my hand.

Look me in the eyes and admit it.
No!

I'll Just say thank you
for congratulating me, son.

He's such a bae loser.
I won.

He really is such a bad loser.

Let's hope he learns in time to
take me on in dinner on the boat.

We're exploring the middle reaches
of the River Fal,

In a quest for great Cornish food

to cook on board our boat,
the Morwenna.

We will use the ingredient we find

to make dinner for the new friends
we meet on our travels.

My dad's gone in search of beef,
and I'm after the mussels.

This is the King Harry ferry,
pretty cool name.

It's actually a ferry that's powered
by a cog mechanism on board

that pulls the whole thing across
the water on a chain.

The ferry links St. Mawes
and Rosalind peninsula

with the communities
on the west bank,

saving a 27-mile round trip.

It's one of only five
chain faults in England,

and it's probably named
after a nearly chapel,

dedicated to King Henry the Fourth.

Hi, Matt. Lovely to meet you, mate, hello.

Mat Vernon dives for wild mussels

from his base alongside the ferry slipway.

He sells them to local restaurants,

commuters making their way across
the river in the evening,

are also partial to a bag or two.

I was expecting something
a little bit larger,

but this is your business?
This is my business, yeah.

I like to keep it small.
Looking out then,

It's probably one
of the smallest views in Cornwall

and you've got it all to yourself.
It's lovely, yeah.

I love working here.
It strikes me that everybody else

is farming for mussels in a
completely different way,

so can you make a living out of
purely hand-diving for them?

Basically, I've set a target of how
much I want to sell to earn a wage,

and I'm not going beyond that.
It makes it sustainable.

This is never going
to make me big money,

And I'm not interested,

I'd rather be out here, working
on the river, on the water.

You can't beat it.

A strange sight greets visitors
to this part of the River Fal

Matt's taking me to have a closer
look at the huge cargo vessels

known as ghost ships.


is moved by sea,

and shipping always suffers from
a downturn in the global economy.

When it becomes too expensive
to keep ships at sea,

they're mothballed with
a skeleton am on board

until trade picks up again.

The Cornish ghost ships
become a tourist attraction,

they've also provided an unexpected
boost to Matt's business.

Yeah, we've had some that have been
laying up there for about three years

and the underside of the hull,
the prop,

everything was absolutely mend
with really beautiful mussels.

That sounds quite spooky,
I have to say!

Yeah, it got a bit scary at times.

You sort of realise you're
about 20 foot under the hull

and it's getting a bit dark.

I'm quite glad that we're not diving
them, actually.

No.
As cool as it is.

It's very unique, but I'm quite glad
we're heading downriver.

We're going somewhere
a bit more picturesque?

Yeah. We're going to go
pick in some pontoons

erm, that I've been working
on the last couple of months.

Mussels will attach themselves
to any suitable surface to grow on,

natural or manmade.

The underside of this pontoon
is apparently mend with them.

Oh, that's quite cold!

You come out all year round? God...
All year round, yeah.

OK, what we're going to do,
on the floats here,

I've already started working these pontoons.

Depending how brave you feel,
if you want to get underneath

and find some, I tend to find the
bigger stuff on the underside.

That sounds like a challenge, but I
think I'm going to start on the sides

and see what I find.

That's incredible. Right below
the surface there are mussels.

Those look huge already.

They're not too bad, yeah.

Hopefully we'll find
some bigger stuff as well

Thankfully, Matt's a bit more productive

but I am getting the hang of it.

Yeah! [LAUGHS]

I've got one.

This is my first hand-dived
River Fal mussel

I'm pretty proud of it.

Finally, I've got one.
[BOTH LAUGH]

Then you go, now you're working!

Have I qualified as a
Fal mussel diver yet?

Oh, yeah.

All we need to do now...as you can
see, we've got a variety of size,

so literally sit here
and handpick now.

Get rid of the nasty old ones,
we don't want them.

Erm, the smaller mussel will keep,
'cause I'll lay that up.

Like that? So that's actually going to
be used for the next couple of years?

Exactly, yeah. Make sure it's
sustainable and no waste.

Hopefully, we've got one or two good
ones in here as well

We've got some huge ones.

He's being really modest about this,

but in here, you're talking about
bodybuilding world champions,

like massive mussels.

That is the size of thing we just
never really see in shops

or in restaurants even.

I've brought you some beauties.
These have all been decorated

and purified,
erm, which is really important

when you pick from an estuary.

Then we no, how about that?

That is amazing. Absolutely huge.

But full of flavour.
Oh, yeah. Full of meat as well.

And I know when they come from!
I'll see you on the boat.

Brilliant, see you.
Thank you very much.

I'm off to meet up with my dad.

He's on the trail of
some top quality meat.

Here at Higher Calenick Farm,
they raise English Longhorns

the oldest pure breed of cattle in England.

They're versatile beasts.

They were used to pull
carts and ploughs centuries ago,

their milk is great for
making butter and cheese

and they produce very lean,
tender meat.

Hi, Dad. You need to
come and have a look at this.

Wow, amazing.

Their horns were also used for making
buttons, cups and cutlery.

I look at that and just think
how ancient they look.

They look like they've been around
this country forever, don't they?

Really traditional bleed.
But they're chunky.

Yeah.
We're going to the butcher.

There's a farm butchery?
That's a funny phrase.

This lot are the pride and joy

of farm and cut butcher,
Ralph Michell

How's it going? I'm d*ck.
Pleased to meet you.

Hello, James. How are you?
Pleased to meet you.

I've got to tell you,
the varieties of things here...

I've got to tell you, the varieties
What is your favourite cut in this?

It comes from your Longhorns,
what's your favourite place of beef!

What do you reckon?
Well. If I'm truthful

I'd take the rib.
on, huge.

To me, that is the perfect piece of
beef.

You've got plenty of marbling in it,
nice bit of fat round the outside.

How long have you been a butcher,
sir'!

I started butchering in 1959,
so 54, 53 years.

That's man and hoy.
Yeah, I wanted to be a butcher

ever since I was a little boy

when the van used to come round
to my parents' house.

I loved the smell of
that butcher's van.

You can come and cut some if you like.

A masterclass in butcher from Ralph
is an offer not to be missed.

He's got loads of different
sausages, bacon...

We've moved from the pork
to the lamb to the beef.

Ralph, this is great.

Yeah. Come on through.

Right, before we get going,
which part of the cow is this?

This is the shoulder.
Right, OK.

You want us to chop, sir!

Cut it...just them and then
you...cut that sort of square.

Yeah.
You're doing a good job.

That's it. That was very good.

And then you put your saw
through them now.

You're very relaxed.
You've just gone through one.

Right, how did I do that?
Was that OK?

There you are, you're a young man,
thinking about your whole future,

what were your dreams?

Well. I… wanted to be a butcher,
number one.

You did that.
I wanted to have my own farm.

You've got that.

And I wanted to own a car.

I had one, but I couldn't afford to
run it, it was heavy on petrol.

[LAUGHS]
So that was the end of that.

Being around all this lovely beef
is making me hungry.

I fancy a bit of steak
for a quick snack.

Would you be up for joining us
for a meal as well?

There's going to be
a lot of meat in it.

Oh, yes. There's also going
to be some mussels.

Do you eat shellfish?

I'll try anything.

I need a few more ingredients
for my main course tomorrow.

I'm making paella and Ralph's shop
has everything I could wish for.

I'm looking for some sausages, I can
see you've got a massive range here.

What about something that
would go well with a paella?

That has to be definitely
the Spanish spicy.

That looks good.
Definitely.

I'm also going to use chicken, bacon,

and good old Wat Country favourite,
hog's pudding.

It's a spicy pork sausage that's
sometimes compared to haggis.

I can't wait to cook with all of
this stuff, so thank you very much.

You're very welcome. It's going to
be one serious Cornish paella.

Oh, you're very welcome.

Before all that, we're going
to try Ralph's steak.

That is a hungry sailor-sized
place of meat.

We're also going to need
a bigger pan.

It's a pretty large bit of steak!

To go with it, I'm going to prepare
a caramelised onion relish,

using some lovely pickled onions
that we got from the shop

and some Cornish honey.

There's a chilli, look.

Yeah, they're not too hot, these.
But they're not spicy?

No, they're cool.

For cooking my steak,
it couldn't get any easier.

I'm just going to oil it, season it,
pop it on a hot pan.

Rub a bit of oil on that side,
whip the bad hoy over.

WHMFH

I'm now going to put my pickled
onions in some hot oil,

MHWIUFFIIHI

Right, seasoning...

[CONTENTED SIGH]
That's man cooking.

Right, the relish is nearly them.

A decent couple of spoonfuls of honey

WWWHMEEMW

Smells good.

Right, I'm looking at my steak and
it's starting to cook on the side

so it's time to turn it over.

Oh, yeah...

Cooked enough! Let's have a look.

Yeah. Pop them down then...

keep it warm with another plate on
here.

We're going to let that rest
so all the juices stay in it.

Time to cook the bread.

Oh, yet!
That was meant to be like that.

OK, I'll pass you this.
You can be steak slicer.

I'll give you that.
Look at that bad hoy.

Right, bread. Look at that!

I did that on purpose.
Look at that, Dad.

It's going to be quite a sandwich.
We like our steaks ram.

Rare beef layered with lettuce, tomato

and some of James' caramelised onion
relish, plus a bit of mustard.

Plenty of great flavours,

without masking the taste of the
lovely tender meat.

Right, I'll have one end
and one middle.

And you have one end and one middle.

Here we no, son.
Enjoy it, Dad.

I'm going for the one
with the relish on first.

Mm. Mate, that's good.

I love it with mustard as well.

You can't beat it.
Traditionally reared meat,

simply cooked, and not too many food
miles from pasture to plate, either.

We're moored on the River Fal in Cornwall

gathering great local ingredients
to cook on board our boat.

We've cycled round to
the parish of Feock,

It's got a very unusual church.

Now if you look closely, you'll
notice there's something missing.

[BELLS RING]
The bell tower.

It's over there.
Why would they separate that?

One idea is that the tower is detached,

because it was a strategic lookout
over the River Fal.

That wouldn't work now, the river's
obscured by trees and houses.

Talking of which, I've got things to
do. Right, see you later, Dad.

I've still got to decide on my pudding,

so I'm off to Halwyn's tea garden
Just the other side of the Fal.

Hello!
Hi!

Former make-up artist,
Sue Sutherland-Clark

might just have the foundation of an idea.

A tea garden! It's a bit remote,
how did you get to have a tearoom here?

Well. we tutored this properly


Lots of people would walk through
on the public footpath,

and they asked me when they could
get a nice cup of tea.

And I said to my husband,
'We're missing an opportunity here',

and I just decided to start it up.

The view here is amazing.

You've got some er...the ships here,
these are the ghost ships,

the merchant ships that
have been mothballed, aren't they?

They are in mothballs.

Basically, they come here when they're
out of work or they've been arrested.

Merchant ships, arrested?

Sometimes they get arrested
if they don't pay their dues

in the harbour.
They're big ships!

They are and my visitors
absolutely love them,

because where else would you get
that close to something that awesome?

It is an amazing view, but they come
here for their cakes, don't they?

They do. The cakes are a good
advert, aren't they?

They are!
Are you going to show us through!

I am! Sue's most popular offering
is a boiled fruit cake

Made with a local blonde wheat beer.

Cornish blonde cake, is it traditional?

It is a traditional cake,
but with my twist on it.

This is the butter, 12 ounces.
Sugar! Eggs?

Sugar, there's ten ounces of sugar.

OK, yeah. And then we've got the
all-Important, soaked for 24 hours

In Skinner's ale, mixed fruit.

Wow.
Then we go.

Right, now we have to put the oranges in.

Zest of two oranges.

Looks good.

So straight into our mixture.

You could come and work
with me, if you like?

I like your manipulation, it's very good.

A boiled fruit cake doesn't mean
you boil the fruit,

Just the raw ingredients
before you make it.

A few extra chunks of orange,
and it's onto the stole

to heat the first batch of
ingredients.

That's it, give it a good stir.

Six eggs from Sue's own chickens,
lightly beaten.

A double yolker. le not to splash it
all over the top.

Meanwhile, the fruit mix
has boiled up nicely.

I need you to take
the big oranges out

and give a little squeeze
with the metal spoon.

A bit of a squeeze,
out comes the juice.

So you need two teaspoons
of the bicarbonate soda.

Lovely.

OK, what happens next?
Eggs.

Right, those go in and you have
to stir really quickly.

Into the flour go two teaspoons of mixed spice,

before it's gradually stirred into
the rest of the mixture.

[LAUGHS]

This is when you pour this into them.

And keep stirring.
Keep stirring!

I'm stirring!

You see, that's the sort
of hungry sailor cake.

[LAUGHS]
It is a hungry sailor cake.

Flaked almonds and a sprinkling
of sugar on top

and our cake's ready for the oven.

You're going to come and join us
on the boat later, aren't you?

Oh, yes, I'd love to.

Well. I'm making pudding,
so I came for inspiration.

Have you got any produce spam?

I've got some kea plum jam.

What is a kea plum?
kea plum is...is actually

a very small...It's almost like a damsun,

but it's got a unique taste and
it's indigenous to this am only.

You know what it reminded me straight flay?

Sort of a black forest-y gateau.

That, as the flavour in
that, would be amazing.

That would be yummy.

Cornish blonde...
Cornish blonde.

Wow.

So have a go, you have a go first.

I'm looking forward to this.
Indeed.

Hmm.

Yummy?
Mm.

There's no bitterness in there from
the beer at all No.

That's lovely.
Thank you.

I'm really looking found to using
this Jam as well. by the way.

That cake is magnificent!

That's given me a great idea for my dessert.

Thank you so much for having me.
You're welcome.

It's been awesome.

I'm heading back to the boat to meet
James.

We've got seven guests
coming to dinner tomorrow,

so we need to get cracking.

But before that, I'm in the mood
to get a little creative.

All right, son.
Getting on that ferry, are you?

No, no. I've just been out getting
some mussels, actually.

I've been diving, which is lovely.
I had some tea and got some cake.

Good fun.
Beautiful, isn't it?

Yeah. Should we head back
to the boat?

The sun is beating down on us
on our desert island,

and I've got a meal dilemma.

How do I make my Swiss roll?

The problem we've got is the scales
have ran out of batbely

which means they're pretty useless.

[WHISPEIB] They haven't really.
Don't spoil it!

Imagine they've ran out of batten,
so what do you do?

The answer is you build
a set of water scales.

We'll use physics in this.

It comes down to density.

Water is a constant
that you use to measure

so we're going to extrapolate from them,

to determine how much butter
or flour my dad needs.

Stop talking. No, no, no,
you should stop talking!

Water isn't a constant. Is that water
the same as the water on the boat?

Ah. Fresh water is a constant.

No. It's not just fresh water,
it's PURE water.

Right, what we're going to do
is say one mil weighs one gram.

Yeah.
We'll have to build some scales.

Yeah.
Yeah.

First we need to build a wooden frame
to hold the balance beam.

Our measuring jugs will then
be fixed to each end.

It's essential to get the hole in
the bar exactly in the middle.

The important bit of this is you
want it to be very free moving.

We bounce it.

MUTTER

Why would...you're twisting!
I saw you twisting your fingers!

Back to the big wood.

Sam it through them.

That's our central pivot sorted.

Now to fix the containers to the beam.

One is sawed on first,

and the second needs to be
the right place to balance it.

So this is now the technical bit.
This is now getting critical

Put your other jug on here.

Stop, stop, stop...

Hold on. Look at that.

That's when I feel we need it, so -

Don't rush this part, just let it settle.

It's windy, you can't just let it settle.

Clip this to our test of 100 grams.

Hold this for me.

Because we've got 100 mils of water
there, if I put the flour here...

Until we balance it.

...this will give us the percentage
of our accuracy.

How are we doing?
What?

Stop.

Now, zero the scales on that one.
Zeroed.

Right, OK, let's take this out.

So I'm going to measure the water,
hopefully...



[LAUGHS]
What are you doing with that?

We didn't think of this, did we?
Erm...

There's only one option, which is the...

No, no.
This is a mind puzzle!

How do...how do you get the flour out...? [LAUGHS]

Erm...drink it.

[LAUGHS]
You try that.

Tell me if the flour's coming out.

Then, you see?
All that physics paid off in the end.

What does it say?

Ooh, 106!







We're accurate within two percent.

That's probably more accurate
than the scales.

Let's not get ahead of ourselves!

The water scales.
Well done.

Son, good to see all those years of
learning physics led to all of this.

Can I just say, it's miraculous.

Our battery came back to life
when we needed it.

Our voyage over Cornwall has brought
us up the River Fal,

we're on a quest to find great food
and people who share our passion for it.

We've moored at Trelissick,

roughly halfway between the ports
of Falmouth and the city of Truro.

We've got five guests joining us
On board our boat for dinner later

and we've also invited our crew
on board the Morwenna;

plenty of hungry mouths to feed.

For my pudding, I'm going to make
a black forest type of Swiss mil

It's not going to black forest
because instead of using cherries

I'm using kea plum jam from Halwyn's.

Now, a very distinct flavour to this,
which I like,

but I'm going to do a chocolate
sponge, put some jam in it

and fill it with cream.
First things first.

This is actually quite a dense jam.

Now we're going to heat this up
and I want it to be all runny.

So I'm going to add
some more liquid to it,

and in this case, it's going to be some Kirsch.

A good glug of Kirsch,
which is cherry brandy,

and some water, will give it the
right consistency.

Right, now I want this to melt.

That smells great.
It's almost pruny.

But what I want to do
is get rid of all of the skin,

and all of the stones
and just have jam.

I'm straining it to produce a coeli,
that's a fruit sauce with no bits in.

I want to get all the flavour out of this,

Sue's only managed to make
two jars of Jam this year,

so we can't waste any of it.

When that cools, it'll be ready to spread.

I've got meat and I've got mussels.

Now the perfect dish
has to be a paella,

but I'm going to give it
a massive Cornish twist

by using some of that hog's pudding,

some ginger beer
that Matt's kindly given me,

and a load of spices, starting off
with some pink peppercorns.

A little bit milder
than black pepper,

but great for colour.

Next up, a couple of star anise.

mm a few bay leaves.

A tablespoon of ground turmeric.

Some dried oregano.

And then my favourite ingredient
of this, which is saffron.

It's a very well-known Cornish ingredient,

obviously doesn't come from here,
but there's a great trading history of it.

And I'm going to put in a van
generous pinch of that.

Next element, tomato paste.

Two tablespoons
and then Grandma's ginger beer.

I'm going to do half stock,
half ginger beer.

Mlx that all together, and then I'm
going to leave it

to infuse with bags of flavour,
before I throw it into the paella

once I start cooking.

I've no idea why I don't
make more Swiss rolls.

They are very, very easy.

Right, first things first,
I have my tray,

I've got a piece
of grease-proof paper,

and I'm going to seriously grease it.

Get my grease-proof paper.

For my sponge, I'm starting with
three eggs and golden castor sugar.

This needs to be whipped
to an inch of its life,

so I'm going to probably...
ten minutes of whipping.

Better go see what James is doing.

For me, coming to a place like this

needs to be captured in a little sketch,

so I'm just going to paint the ferry
and the ghost ships, I think,

because they really are quite a feature

and I love the fact that the ghost
ships are actually linked to the food,

you know, the mussels under the surface

which I had no idea existed here.

And it's a very special place
to just take a minute

and sort of soak it in.

Right, you're back.
Ten minutes later,

my arms are getting quite tired
with not using electricity to do this.

Then we go, eggs and sugar
all nice and creamy.

Right, now I have to add in


and 25 grams of cocoa powder

because I'm making
a chocolaty sponge.

Then we go.

I need to spread the sponge mix very gentlv

so as not to lose the air I've worked
so hard to get into it.

Going to put this in the oven,
gas mark six.

Hm.

For between seven and ten minutes and
erm...should go all nice and blown.

The veg for my paella
is incredibly simple.

I'm just going for onion, garlic,
lemon and cherry tomatoes.

Paella's all about big, bold flavours.

I'm keeping this really rustic, I'm
going to throw in whole garlic cloves.

It's an exciting dish to play with

because I've got such good quality
ingredients.

OK, I'm going to start by preparing
the sausages.

I've got the spicy sausage ones from
Ralph's shop cut into chunks.

It's a really nice way of adding
a bit of heat into a dish.

They'll blown in a little oil
while I chop the chicken and bacon.

The South West has got
a lot of specialities,

and one of my personal favourites
is this - hog's pudding.

All I'm going to do
is prick it with a fork,

and then place it into boiling water
for 20 minutes.

Then I'm going to turn it off and
leave it for another 40 minutes.

I'm just about to bring
my Swiss roll out of the oven,

and now I'm preparing a piece
of grease-proof paper,

with some gated chocolate
and some castor sugar,

and when my Swiss loll comes out
in about 20 seconds,

I'm going to turn it onto this.

Nice to have a mist on the outside
of your Swiss roll.

Now I'm going to peel off...
my greaseproof paper.

Carefully...

kea plum Jam.

I tell you, this is
going to be tasty...

I haven't taken the cream all the way
to the edge,

because there's a good chance
it will ooze out as I do this.

Wm, we're liking the look of that!

Mm. Chef's perks.

In fact, it's so good,
I'll make another one,

with a plain sponge
for chocolate refuseniks.

The great thing about a paella,
is it's all about the preparation.

Everything is now ready, it's
a matter of putting it in a pan

and cooking it in a specific order.

I don't want the chicken very dry,

so what I'm going to do is take out
now I've sealed the outside,

and then let the bacon just lender
down a little bit more

leaving enough fat
to cook the vegetables.

Throw in all of my onions, garlic,
bits of lemon and tomato.

Leave that to cook
for a couple of minutes

and then I'm going to pop in the
rice followed by stock.

Dad, can you give me a hand?

What I'd like is this thinly sliced
and then I'm going to grill it.



I always think this is an awful lot
less scary than black pudding.

It looks more meaty, doesn't it?
It does, yeah.

I'll put it in there for you.

So all the rice is nice and coated
in the oils and the flavours? Yeah.

So now I'm ready for my stock.

In them is ginger beer,
a load of spices,

and the main thing, really, is saffron.

I've put in a decent punch of saffron.

Can I have the st*lks in as well.
Dad?

Lovely.

Now it's time for the mussels.

[LAUGHS]
They're huge, aren't they?

One of those is a meal. You can
have one and chop it up and...

This is Why I've dispensed with the starter.

Because the size of these mussels, yeah,
we could have done something fancy

but shove it in there. Imagine
getting half a dozen of those.

They're huge. Fill half the bowl,
wouldn't they?

Got to get the chicken in there
as well

And the sausage.

[LAUGHS]
Well done you!

Hi, hello.
Come aboard, please.

Hello!
Our guests have arrived.

There's teashop [Inner, Sue,
and her husband, R0y.

Mussel diver, Matt, and butcher,
Ralph, with his wife, Rose.

The best way to get down them is backwards.

Our crew on board the Morwenna
are also joining us.

ALL: Cheers.

All the elements of my big,
bold Cornish paella

have cooked perfectly.

It's absolutely smelling wonderful
in here at the minute.

I hope everyone's brought
a good appetite

because there's plenty of it.

Ladies and gentlemen, we have a
Cornish paella for you.

Presentation, ten out of ten.

OK, I'm going to go straight for a
mussel

Look at that. That is huge.

Look at the colours.
That's the saffron in there.

Delicious. Because they're bigger,
they've got a meatier texture,

but they've absorbed all that
flavour really well

You've made it great, mate. Hog's
pudding and a bit of chicken,

that's what I want.

This is honestly really nice.

I'm enjoying it.

The flavour combination is fantastic.

It's nice to have that bit
of ginger coming through.

It's made it such a hearty dish,
the combination of mussels, the meat,

the saffron, I can taste the ginger,
Just spot on, yeah. Lovely.

I've just eaten a mussel!

It was lovely.

I was kind of expecting it to be slimy.

but it wasn't slimy, it's meaty.

That's it, I'm converted.
Well done!

It's a first for me.

James has obviously set the bar very high.

Can my Swiss rolls claw back some votes?

That looks good.

All the way over.

That's yours, you have that...

That is lovely.

Very nice, very light sponge. Lovely
flavours coming through.

It's really different.
It's really sharp and stringent.

Beautiful. Only one thing I would
say, you should cut them thicker.

LAUGHTER

Twice as thick.

Ralph's obviously a fan, then.

I used to have this
for birthday parties,

but never had a gourmet version like this.

Hmm.

Very nice.

It's got that real sort of arm...

kick, doesn't it? lee...like a
black forest, but the arm...

It's almost bitter, isn't it?

The tang at the back is almost bitter.

You were lucky to get that jam,
I tell you.

Depends what the score is.

Please raise your hand
if your favourite course

was the Cornish paella,
the main course.

Ooh! OK, and please raise
your hand for the dessert.

Well done, you. Well done, James.
James has thrashed me on that.

I just put in all
of your local produce!

[LAUGHTER]
Thank you so much indeed.

I knew all those great Cornish
ingredients would be unbeatable.

It's another red star for the chart.

Congratulations, son, well done.
Thanks very much, Dad.

Your paella did well.
It did, didn't it?

Getting close,
we're on that final run.

Mm.
You would?

No.
Confident?

Why would I be worried?

You're a pup.

Of course he's worried,
I'm only two behind him now.

I'm just lulling James into
a false sense of security.

As Arnie once said, 'I'll be back.'