02x07 - Guernsey (2)

[bunniefuu]

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

We're exploring the coastlines
of the southwest

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

We're going to call into
ports and harbours, meet the locals,

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

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

Today we're heading for Guernsey,

when we'll be rustling up
little burners with a big kick.

[CRIES] It's really hard
being a hungry sailor!

Clams harvested by
our own fair hands...

You stole one of my clams!

...and Spotted dickie...

They don't do single cream
in Guernsey, they call that milk!

All to make dinner
for some very special guests.

Oh, to die for!

[THEME MUSIC]

[GULL CRY]

This is the longest sail
James and I have ever done.

We're going out into the ocean.
Actually, it's the English Channel

There's going to be a lot of ships.
This is going to be great.

JAMES: Today's all is epic.

Skipper Rob says it will take


We're going from Clemyll Quay on
the south-eastern tip of Cornwall

to the Channel Islands.

St Peter Port on Guernsey
is our first stop.

# CLIFF RICHARD: Summer Holiday

d*ck: We set all with high spirits.

# We're all going on a summer holiday

# No more working
For a week or two...

We've got a long voyage ahead of us.
It'll take teamwork to get us there.

But, when we arrive,
it'll be back to me against my dad.

We'll compete to cook the best dish
from the ingredients we find.

We always take turns with the menu.

Today, I'm responsible
for the starter and dessert.

I'm going to do the main course.

Then, our guests decide
which dish they prefer,

and them can only be one winner.

The weather's turning pretty grim.
We're in for a long, bumpy ride.

# Don't know why

# There's no sun up in the sky

# Stormy weather

# Since my man and I...

Five hours on, we've only reached
Salcombe off the Devon coast.

That's really slow going, but it's
time to leave the mainland behind.

It won't be long before it doesn't
matter where we look,

there'll be no land.

James doesn't like that particularly!
I can't... Yeah.

Goodbye, Britain.
Bye-bye, Blighty!

[BOTH LAUGH]

Rob says the wind and tides
are with us,

but the sea is seriously lumpy.

We're soaked to the skin
and my dad's feeling queasy.

It's tough, but we haven't forgotten
that we're very hungry sailors!

I'm going to take over responsibility
for getting food in our stomachs.

We need some bread.

# I walk around
Heavy-hearted and sad...

Bread's the simplest thing
I can make.

Flour, yeast, salt and water.
That's all it takes, plus kneading.

# Rain pouring down blinding...

OK, this dough is now quite nice
and springy and elastic,

so I'm going to form it into a round.

Dad, if you could pass that basket?

Ohh...
Yep.

This is a basket
to prove the dough in,

which means it's going to rise and
all the air is going to get into it.

Cover that with a tea towel.

Leave it for an hour to an hour and
a half to prove and rise up a bit,

down helm in the galley
where it's a bit warmer.

And then, we'll put it
in the oven in a bit.

And then suddenly, the sea settles
and we pick up speed!

But, with speed comes nausea!
Solution? Take the helm!

Am I right in thinking
the English Channel is a tad busy?

Yeah, it can be a little dangerous
if you don't have radar.

In low visibility like today, then
it's a dangerous thing to take on.

We'll have to keep our eyes peeled
but we do have technology,

all combined together with
a good lookout, we should be OK.

right on cue, a big beast
looms up in front of us!

In the time it's taken the bread
to get a bit of volume,

my dad has got a little bit perkier
and I feel awful!

So, I'm going to go and lie down
while this bakes.

That can be just...
One hour.

No, 30 to 40 minutes.

I need a teasp...
a jug with some water.

Splash some water in
the bottom of your oven.

That's going to get some steam
to help form a good crust.

Hopefully it didn't
put the flame out.

Darkness has fallen and we
still haven't made land,

but we have managed
to provide some food.

d*ck: Do you know why it's that shape?

Because it wasn't allowed to prove
on the gimbal mounted cooker.

It was on the side of the boat
and pushed against the edge.

Because we're at quite an angle,
we've got a unique shaped loaf.

We're going to have this
for breakfast.

We can see the outlines
of the Channel Islands.

There's a lighthouse that way,
some lights over them.

MORWENNA: Guernsey just there.

We're getting used to
this nautical talk now.

'Oh, it's just there.'

Another couple of hours.
About two hours.

At least we've got bread!

# DONOVAN: sunshine Superman

# Sunshine came softly
Through my window today...

Seventeen hours from the mainland,
we made it!

Cold, wet, seasick and exhausted,

but still in one piece...two pieces!

This is our destination, Guernsey.

It's the second largest
of the Channel Islands

but its total size is still
only 30 square miles!

The capital is St Peter Port.

For centuries,
its safe harbour has been a haven

for ships crossing between
France and England

and Guernsey has been a trading post
since Roman times.

It's also a ferry port,
for wusses and wimps!

It took us nearly
a whole day to get here

and with Morwenna safely moored,
I think we all deserve a good feed.

Here's a dish we decided to make
in honour of the island,

a traditional Guernsey bean jar.

We were planning to
cook it on the sail

The idea of making
a Guernsey bean jar

on a boat in the middle
of the English Channel...

[LAUGHS] Complete nonsense!
We could never have managed it.

But, we're fairly stationary.
Got a nice little lock, no more.

This is a staple dish.

It's not flash and it uses
cheap cuts of meat.

This is beef shin.
It's one of the cheaper beef alts.

I'm not even worries about trimming
the cartilage or gristle.

They're going to dissolve.

Because it's a cheap dish,

everybody has a different idea
of how to make it,

but pig trotters were traditional,
so I'm going to put some in as well

I want to get rid of those hairs.
See the hairs on it?

Funny enough,
people don't like hairy feet,

especially when it gets
sewed up on a plate for lunch!

I've also decided to put in
some spicy sausages.

This dish gets its name from
the beans I'll be putting in later,

and also because on Guernsey,
bakers used to let people cook it

In bakery bread ovens overnight in
jars marked with the family's name.

Bean jars!

While my dad's preparing the meat
down below decks,

I'm up here getting
the vegetables ready.

I have to say I think I got
the butt end of the stick.

I couldn't face another
minute down then

because we went through
a seriously long journey.

It was about 17 hours
in quite rough conditions.

I think a moment more below decks,
would make my stomach tum.

Because we're going to cook
this bean jar for a long time,

I'm chopping these really large
so they don't break down too much.

Next, I'm adding a sprig of thyme,

lightly bruised to release the flavour.

I'm going to throw in about
three or four bay leaves as well

Squish them up in your hands.

It's a shortcut to releasing
all of the oils stored in the herbs,

and that is now going to
go down to my dad

and he's going to turn it
into our Guernsey bean jar.

We've got, oh, carrots, onions.

Bay and...
Thyme.

What do you think of those feet?

I'm glad they've been
hidden by the vegetables.

They don't look appetising.
There they are now.

Well, there's some colour
going on in there.

This is about a tablespoon
of cracked pepper.

Do you want that in there?
Yeah. Spread it round.

It's pretty much a stew, isn't it?
A bean stew.

Guernsey bean jar slash stew
with pigs' trotters!

You're just going to put
some stock in there.

To give it flavour I'm putting
a bit of beef stock in.

This one pot cooking, you can really
play around with the flavours.

You could have done it with red wine

and some spicy Spanish sausages
and garlic or other herbs.

That needs a couple hours of gentle
simmering and then it's ready to eat,

after popping in some haricots
and butter beans.

WWW

Look how sticky and unctuous
and yummy that is, that is lovely.

Last thing to add an the beans

and because these are tinned beans,
they just have to be warmed up.

Haricot and butter beans
added in there.

When they're warmed, this is ready.
It looks good.

It does and to serve with it,

we've got some of our
hungry sailors' loaf made on deck.

Quite a nice consistency bread,
considering the conditions!

Have you had Guernsey bean jar before?

No.

Have you had it before?
ROB: No.

Well. this is an experience
for everybody then.

Then we go, then we go.

Thank you.
This looks nice.

That looks amazing,

like proper stew,
a nice stew flavour.

It should be nice and tender because
it's been cooked for so long.

d*ck: It makes a hearty breakfast,
meaty and full of flavour,

a bit robust on a dodgy stomach
but we're game,

and it sets us up nicely for
a day of exploring the island.

d*ck: The latest leg of our
coastal cooking journey

has brought us across
the English Channel to Guernsey

in the Bay of St Malo,
about 30 miles from the French coast.

For around a thousand years,
it's been loyal to the British crown.

Locals speak a mixture of English

and a dialect based on old French
called Guernésiais,

and them are lots
of French names here too,

like our first destination,
Saumarez Park.

You've always wanted a wall garden.
Oh, absolutely.

Is that kiwi as well?

Yes, it's a Kiwi plant.

This was the home
of Admiral James Saumarez,

Nelson's second in command
at the Battle of the Nile.

Part of the estate fell into
disrepair, but a team of volunteers

has brought the Victorian
walled garden back to life.

We're here to meet Ivan De Tessier.

d*ck: Lots of people working,
how many have you got here?

NAN: Twelve at the moment
because it's a mid-week

so we're down to skeleton staff
at the moment.

Twelve is quite a lot of employees
to be working in a garden!

They're not employees. They're free.

That sounds like
what he does with me!

No labour charges.
We're talking volunteer based?

All volunteers, yes.
They do it for the love.

Am I right in thinking
the Lord who lived them

was Nelson's right-hand man?

Yes.

You've got a hungry sailor
who's come and sets up here

so I think it's quite suitable
that we're here in Guernsey

In a sailor’s sort of
kitchen garden.

We like to think
he's more important than Nelson.

Oh really?
Oh yeah.

Whoa, steady!

When you came to the estate,
what sort of state was it in?

How was it found?
Total mess. Nothing was here.

All it was, was a rubbish heap
with old poly tunnel

and plastic and pipes and weeds.

It took us a good year just to dear it.

How long have you been in here?

Five, six years,
something like that.

What is it that the volunteers
take away from here?

Is it just the chance 'cause they
don't have their own gardens,

or what's the appeal do you think?

Some people haven't got
their own gardens.

Some people have a garden which is
neglected because they're here!

So, it's a right mess.

But, it's the...

It's the restoring something
back to the island's heritage.

We can actually do something
to make it look nice.

People come and we get
pleasure from seeing them

get pleasure from working
with each other.

When it comes to what's own,
What happens to the produce?

Every Saturday morning
we put it all out on a stall

People get to know about it,
they buy what we've got,

and of course, as volunteers,
we buy it as well

We're part of a trust.
We don't get anything for free.

We're all voluntary
so we can't take anything,

but we do buy our own veg.

Ivan's sent me to the Lemon House,
a building designed to provide

the perfect conditions
for growing citrus fruit.

In charge is Margaret,
who's got a little job for me.

When you said you
wanted me to help out,

I didn't have this in mind.

What is it you want me to do?

We'd like you to whitewash
our greenhouse, please?

Right.

We prepared some whitewash for you
and there's a syringe if you can...

You say a syringe. This looks about
as old as the walled garden itself.

Is this a traditional tool
that would be used for this?

I'm reliably informed so, yes.
Right.

What would you like me
to do with it?

You need to suck
the whitewash up into it,

and then like a bicycle pump,
pump it straight up into the air,

and with any luck,
it'll fall flat down on the glass.

Don't go over the wall
Right.

And don't land down here,
'cause it has to look pristine

because we have a royal visitor
coming to open the orchard house.

His Royal highness Prince Charles
is coming to open it for us.

Whoa! He's going to be in her!
after I've done this?

He's going to come in, so we don't
want him to get too hot, please.

That's why it's got to look neat.
OK.

When are you going? Margaret!

OK, fingers crossed,
this is for Prince Charles.

THE BLACK EYED PEAS: Pump it

A bit more roof, please?

This is a traditional way of
stopping a greenhouse over-heating

which can scorch the plants.

But, it has to be scrubbed off
in winter to let more light in

and re-sprayed new summer.

[PUMP IT]

I'm loving your herb beds here.
How long have they been?

We started the end of February.

Brand-new beds?
Laying the whole thing out. Yes.

We were originally going to do
a different sort of hedging around,

but we had so many thyme plants
that we've used all thyme plants

to edge each of
the separate herbs around.

What's your best herb?
I want herbs to take away.

Anything established?
I can see some parsley over them.

Parsley, there's sage up the top.
Oh yeah, this is looking good.

You can take some of that.

That's called southernwood.
I don't know that herb.

They used to use it in the old days
for a concoction

for stopping people going bald.

They used to mix it...
Ta-da! Too late.

...dry it and mix it with oil
and plaster in on their head.

Did somebody set you up to say that?
No!

Another hard day in the office?
Ah terrible, absolutely terrible[!]

OK quick, quick, has it grown?

No.
[LAUGHS] You did promise me.

Hello, mate, what you got?
Look lemons, amazing lemons.

I picked up some sweet peas from Linda.

I thought we could put them on the boat.

It'll make it look nice, anyway...

Ivan, it's been a real pleasure,
absolutely loved it.

I hope Prince Charles enjoys
the slightly cooler greenhouse.

Let's hope so, yeah. Great.

Thank you for these.
We'll make the most of them.

Seriously good-looking stuff.
No, no, no!

Are you going to share them?
Maybe sham.

Take care, Ivan. See you on the boat.
All the best.

Bring an appetite!
I will. Cheerio.

d*ck: The wet weather's back,
so lather than get soaked again,

we decided to have a snack
in the garden's gazebo.

It's raining,

but we've got lovely produce
so we're going to cook it here,

but instead of using our locket stole
we're going to build one of our own!

We're going to use some bricks
which makes sense,

considering we're in
a walled garden.

We're going to create a structure
to feed wood in the bottom,

heat it very hot,
create a chimney effect,

put a pan on the top and cook!

The idea is to get as much height
of our stack as possible

with a chimney to draw air through
the file to increase the heat.

That looks cool
I think it doesn't look too bad.

It looks all right, considering
it's just made of bricks!

You know, we've made a stole.

Hold on, we've made
a pile of bricks!

I'll grab some wood
and we'll give it a go.

Yeah!
Yeah.

[LIGHTER CLICKING]

Moment of truth.
Look at that!

Instant smoke coming up.

It seems a bit premature
to start celebrating but,

I'm confident I can start.

We're going to make some root rostis.

We're going to have
a simple relish with them.

It's redcurrant based because
we've got everything in the garden.

I've got carrots for our rosti here
which we're just going to mate

and mix with lemon, fresh herbs,
a bit of flour and egg,

bind it together,
then cook it in some hot oil

Hurray!
Is it working?

We have flammage.

The relish is very simple.
I'm going to toast some spices.

I've got some coriander which I'm
going to grind with some cumin seeds,

and finally a bit of white mustard.

In the mortar and pestle
and give it a good pestle.

My pan's hot.
I'm going to put those in now.

It won't take very long
before they start toasting.

In with the gated carrot
goes the zest of a large lemon,

chopped spring onions,
mint and flat-leafed parsley.

When you're taking redcurrants or
white currants or blackcurrants off,

little fork, because that way
you don't squish them all.

Those are sh**ting all over!

Splat are toasted. All the flavour
comes out when you do that.

Now, I'm adding into the same pan,
some redcurrants.

Lovely.

Now we just wait for them to soften.

The file's hot.

That's a good starting point.
It is, isn't it?

I'm putting in a small amount
of can, about half an egg,

and a tablespoon of flour.

Mix this together and adjust really

until you get
the consistency you want.

You want to keep it nice and moist
while it's cooking,

but still keep the shape together.

Pinch of salt,
little bit of black pepper,

and now this is ready
to form into rostis

and cook on our special
locket stole.

That is a rocket stole rocketing,
look at that!

As soon as all those redcurrants
are broken down,

we've got spices and redcurrant
together and that's it.

Hmm.

What's it like, tart?
It's nice and sharp.

Mmm. Very nice, yeah.

HEM!!!

It's really quite sad,
because our hard work's gone.

All of my lime shading on
the greenhouse has been washed away,

so someone else is
going to have to do it

so Prince Charles
doesn't get too hot.

I'm heating r*pe seed oil
to a very high temperature

before we put in the rostis.

We want to sear it so you get
a nice crisp texture to it.

Original Victorian garden,

root vegetable rosti
with a redcurrant relish.

I like the spices in the relish with that.

Wm, good the herbiness,
it's very herby.

Very herby.
It's very herby actually.

The tartness of the redcurrant
mixed with it, it works well

Yum.

Just right for a nice sunny day
in Guernsey[!].

Result, a great snack.

Ivan and Margaret are coming to eat
with us on board the Morwenna later,

and we're going to search out more
great ingredients on Guernsey,

If it ever stops raining!

d*ck: Our sailing adventure
aboard the Morwenna

has brought us to the Channel Islands
and we're on Guernsey,

finding the but local ingredients
to cook on board our boat.

Guernsey isn't actually
part of Britain,

the United Kingdom
or the European Union.

Instead, it's a Bailiwick.

It's run by a bailiff,

who's both the presiding officer
and chief judge.

And, if that sounds a little feudal,

them are many old traditions
still alive and well on the island,

some with a distinctly
British flavour.

JAMES: One of those traditions

is the firing of the noon day g*n
from Castle Corner.

It began in the early 19th century

to recall soldiers to their barracks.

The cannon is a 32 pounder,

and the castle would have been
full of them in Napoleonic times

as a defence against the French.

SHOUT

Today, I have the honour
of firing it.

SHOT

You let anybody fire that obviously!

We have guest fires quite regularly.

It needs to be a special occasion,
but anybody can apply.

I think for the Hungry Sailors
this is a very special occasion.

We've had an amazing time so far in
Guernsey but that's just set it off,

ready to explore the rest of
the Channel Islands with a hang.

With a bang?
A big bang!

OK, we'll let you go
and keep keeping it, yeah.

Come down, son, come down, son.

Thank you so much!
GUARDS: Thank you. Dye.

My heavy a*tillery skills seem
to have chased the clouds away,

and with the sun breaking through,

we're ready for a bit
of island hopping!

Thanks.
Thanks very much.

Our next destination is the smallest
of the inhabited Channel Islands.

It's Herm, and we've left our bikes
behind because they're banned.

Boats, quads or tractors
an the only option here.

Herm is three miles from Guernsey

and takes 20 minutes on the ferly
from St Peter Port.

We're heading there
on a hunt for shellfish.

It's Herm on the left,
never been here before.

It's a gorgeous looking island
but it's mainly a wild life haven

when there's meant to be
very good fishing.

WWW

Herm is a mile and a half long
and half a mile wide.

People have lived here
since prehistoric times

and in the sixth century,
a community of monks arrived.

Some say the name came from
those Hermits who settled here.

For centuries, this was a playground
for the wealthy men of Guernsey

who came here to
hunt, sh**t and fish.

Today, about 60 people live on Herm
but 60,000 come to visit each year.

Fisherman john Rothwell's

some of the more
elusive inhabitants.

When was the first time
you came to Harm?

I came to Herm when has about nine
or ten with my mother and father.

It's a while ago then.
It was a while ago, yes.

It used to cost two and six
in old money then to come across.

Was that a summer holiday
or a fishing trip?

Well. probably fishing as well but
certainly a family holiday really.

When did you travel from?
Guernsey.

That far away?

So, this is sort of a Guernsey person
coming for their holidays to Harm?

Lots of people come
from Guernsey to Herm.

It's a lovely place to come.
It's beautiful

I'm looking along this beach thinking

this could be the Caribbean.

It is stunning.

Yes, it's beautiful
I never ever tire of coming to Herm.

Well. you know why we are here.
Razor!

There are several
razor beds on the island.

One is here on Shell Beach
further down,

but not as prolific as the one
I'll be taking you to,

which is the other side
of the island.

Razor clams can apparently
be pretty tricky customers.

They burrow quickly to a depth of
more than two feet into the sand,

so we're going to have to do
some serious digging.

So you dig...
Yeah!

...as quick as you can.

Oh, I saw it.
There's a razor.

You can eat.
You eat the inside, not the shell

Straight down.
Yeah, ready.

And then up.

Got to get the depth, turn it over.

There's one.
Yes!

Oh won, my first razor clam!

[JOHN LAUGHS]

That's really cool, isn't it?
Would you like to do a competition?

OK.
First to ten?

First to ten.

# There I was a-digging this hole

# A hole in the around
So big and sort of round it was...

He's stole from my plie!
No, I didn't! Get off my plie.

# And the sides were steep

# When along comes
This bloke in a hauler...

You stole one of my clams!
One more.

Ten, definitely ten. Definitely ten.

Re-count!

Take away two broken ones, eight,

that'll be ten-eight to Dad.

d*ck Strawbridge, hunter.

You've got to let him win sometimes!

# You can't put hole
When a hole don't belong...

You can't leave them on the sand
because they'll bury themselves

and go down as quick
as they come up.

We've got about two or three dozen.

Do you reckon we could take those
and in exchange, cook dinner?

That would be really nice.
We'll see you on the boat.

See you on the Morwenna.
Thanks, a real pleasure. Cheers.

Those clams an going to be
the star of my main course

on board Morwenna tomorrow night.

She's moored in the harbour
at St Peter Port

and we're heading back them
to start preparing.

d*ck: But, before we do, we want to
explore another local phenomenon.

It's known as hedge veg.

Everywhere you go on Guernsey,

you'll find roadside stands full
of fruit, flowers, veg and eggs.

And aubergines!

That's a bit different from having
leeks or strawberries!

I think this sums up Guernsey's
slightly tropical climate.

It takes a lot of enemy to am.
You need heat.

There must be greenhouses around.

Shall we find them?
Absolutely.

You choose what you fancy and leave
your money in an honesty box.

But, this one turns out to be
no ordinary hedge veg supplier.

The place picks peppers
for the whole of the UK.

Only the surplus ends up in
the hedge here at Les Heches.

Ian Longlois is the man in charge.

How long have you actually
been growing peppers here?

We have been growing peppers
for nearly 30 years.

'Cause peppers 30 years ago
were thought to be so exotic.

Yet, at the time it was something
to get away from the tomatoes

when that was going downhill
in Guernsey, you know.

We thought we'd try growing peppers
and we stuck with it all the way.


a bit sort of forward thinking.

Well. In those days it was green.

Everybody just grew green,
that was it.

It's only in the last 15 years that
we've moved onto all the colours.

Green peppers are bitter because
they're immature peppers.

What are they going to am into?
They're going to turn red.

You're not going to
let them turn red?

We're not. You'll see...
That sounds like a horrible thing.

Baby pepper m*rder*r! They don't
get to be adult red peppers.

No, unless they're missed.

What makes the perfect pepper
for the supermarket?

What are you looking for
that says this will sell well?

Well. they want it about


It has to be about that in length.

And, it has to be blocky at the end.
It can't be pointed.

So it can sit straight?
Yeah.

Ah, there you go.
Lovely yellow peppers.

They look good, mate.

I keep choosing the imperfect ones.

Would it be all right for me
to go and pick some of my own

that aren't going to make it
to the supermarket?

That'll be easy, 'cause new one
you've picked up so far...

I'm pretty good at that!

Yeah, if just go down here?
There's a knife if you want one.

Cool, thank you.
I'll go and get some for the boat.

What happens to those now?

Now they are loaded on the lam

and go to my brother at the other
nursery to go through the grader.

[TROLLEY RATTLING]

There we go! I've got the
perfect imperfect peppers.

I really like the idea
of selling all the hedge boxes

and people being able to know
where the peppers come from.

I got some!

I have to say, I struggled to
find ones that were not perfect.

Oh!
That's not perfect, is it?

That's worth 2p more!
How do you know?

You're not the pepper expert!

The other thing as well is...
The st*lks, look at the st*lks.

Look. That's the correct way
of picking them.

We won't have to grade these because
they're rejects. No absolutely.

We're going to see Mark.
See you on the boat.

Take care, thank you very much.
Cheers, cheers.

# THE BEATLES: Hippie Hippie Shake

Ian's brother Mark oversees
the grading and packing

of almost 15,000 red, yellow
and green peppers a day.

Mark, what are we doing? These are
the ones the supermarkets want?

Yes, yes.

What's James doing?

We have got some that are misshapen
and some that have got a spot...

What about that?
Disease yeah, cracked skin.

Well, they're not saleable anywhere
but on the hedge.

Guernsey customers are
happy to pay for that,

so all these which go in this box,
get banged up and sold on the hedge.

Are these cheaper than those?
A lot cheaper.

This one, compared to this,
this is in a supermarket,

this one's in the hedge,

what percentage do you
pay for it, 75%, 50%?

Less than 50% for that one compared
to that one because there's a mark!

I think we should apologise,
if you go to your local supermarket

and get a slightly under par pepper,

It's probably the fault of
the Hungry Sailors, sorry!

You're meant to have counted those.
Have you counted yours, Dad?

I didn't know you had to count them!
You're counting forties.

One two, three, four,
five, six, seven,

eight, nine, ten, eleven
twelve, thirteen.

I've got 40 peppers, meanwhile
my dad is trying to count to 40

but he is, he is sort of
quite old now so...

I'm just on my second box now

while my dad's still 36, 30-12, 13, 68.

It doesn't matter what you do, James,
you won't put me off.

We're going to head on.

We'll see you soon, Mark.
Thank you very much.

Cheers. Bye.

That was harder than it looked.

Brother Ian has agreed to join us
for dinner on board our boat.

We have plenty of superb ingredients
to prepare a great Guernsey feast,

so it's time to start cooking!

Mine's a very simple dish.
I'm making little burners.

It's going to be lots of
gated vegetables together.

We're going to flash-fry it and
serve it with a spicy relish.

What I'm going to do, is use this
elephant garlic and mate it up

and then mix in some finely chopped
herbs into a dough mix

so the dough's going to have
garlicky flavour through it.

I shall call it elephant bread!

I'm grating in a serious
amount of garlic,

adding chopped chives,
parsley and marjoram.

That's all from
the Victorian walled garden.

Then, it's onto the bread,
made in much the same way

as our famous la Manche loaf,
the one we made on the crossing.

Flour, live yeast, water and salt.
Mixed, kneaded and left to rise.

The potatoes are on boiling.
Next, I want to prepare my pepper.

This is going to be inside my burger.
I want it to be soft.

Move my spuds.

I need to skin this so,
that's what I'm going to do.

One chargrilled pepper,
it's still warm,

so now is the time
to pop it into a bag

HTFIEIWMRMEI

For my burgerettes, I need to have
some softened onion and garlic.

CHOPPING

I reckon it's going to be
very pretty in here.

I reckon it's going to be
Ah, look at that!

This is made from
beetroot and tatties

we picked up in the walled garden
with some of Ian's peppers,

so it's truly Guernaise.

Pepper's lovely and soft and
it smells of sweet peppers.

While my dad's busy
granting and slicing,

I need to get the garlic mixture
into my bread dough.

I'm going to shape it into a ball
and put it into an oiled bowl.

It looks good.

What I'm going to do now
is cover this with a tea towel

and leave it next to the oven
for an hour or two to prove.

It's going to rise up
and have plenty of air in it.

Onions and garlic being softened.

A few boiled potatoes
coarsely crushed.

I want to add some
chick-peas to this.

I'm just trying to squish those so
they're not just whole chick-peas.

In goes some of the mustard
James made back in Cornwall.

a good pinch of salt
and some black pepper.

Mix it all together and it's ready
to roll into my burgerettes.

Meanwhile, James' dough
has risen nicely.

Then you go, matey.
Hey, cool.

You can test it.
Test it, a little press on top.

Bounce back.
Perfect.

The indentations an
coming back nicely.

I'm shaping the dough into batons

and then putting them onto
a pleated, floured cloth

to make sure they don't merge back
into one big doughy mess

while they prove for
a little bit longer.

I've got my burgerettes mixture and
here I'm making it into little ba*ls.

We'll store it in the fridge
in a bowl,

because when we cook it,
we put it in the pan,

and when we squish it down
it breaks up slightly

and products lots of rough areas,
they an the bits that crisp up.

To help it crisp up,
we just loll them in semolina.

OK, these have been left
for 45 minutes.

What they've done,
is proved the final time

to inflate into their baguette
shape or elephant trunk.

What I'm going to do now is slash
the surface to help form a mist

and put a little bit of water
in the oven to steam it

so it's nice and crisp
on the outside.

# MANU CHAO: Mr Bobby

I'll be serving my burgette
with a spicy, led onion relish.

Next, I'm adding
my black mustard seeds.

I put the black mustard seeds in
because I like the crispy bits.

It's nice when you get 'em
caught between your teeth,

you know you've eaten something!

I want this to be quite hot,

so in go some chopped fresh chilli
and a good glug of red wine vinegar.

And then, a couple
of spoons of sugar.

[d*ck COUGHS]

TEARS

It's really hard being
a hungry sailor.

When it reduces to a nice
gloopy consistency, it's done.

WHMEEMM

I would taste it,
but it's molten at the minute

so let it cool down a bit
before you taste it.

OK, this is the elephant bread.

It smells great.

And, considering Morwenna's oven
is quite small.

I think I've done all right.

I'm just going to pop those out
onto a rack just to cool.

I have to say,
they do smell pretty special

It's been a long day
exploring Guernsey and Herm.

We've discovered some great food
and good company to share it with,

all the right ingredients for a
successful dinner on board our boat.

JAMES: We're in the Channel Islands

searching out local ingredients
to cook dinner on board our boat.

d*ck: We've invited some of our new
friends from Guernsey to join us.

They'll choose the best dish from
the ones James and I are preparing

so it's gluves off and pennies on.

I'm going to be making,
I'm calling it a Spotted dickie.

It's not a Spotted d*ck,
it's a little thing like that.

I'm going to make a redcurrant sauce
and have sponge with redcurrants in.

I'm going to serve it
with Guernsey cream custard.

Now, they don't do single cream
in Guernsey, they call that milk!

But, look at it, look at the colour.
It's so golden.

To make the custard, I'm going to
pop a vanilla pod in her!

and just heat this cream up,
not bringing it to the boil

Not even simmering.
I just want it warm.

Making real custard's dead simple.

That's to get some vanilla flavour
into our double cream.

I could tell you how much sugar
to add, but I don't know.

Until you pick 'em and taste 'em
you don't know how sharp they are.

I'm going to be heating these up
and turning them into a sauce.

Add a little bit of lemon to it.

Then I'm going to sweeten it
to the point where it's tart

but not sort of
pulling funny fans tart.

I'm just going to whip the seeds
out of my vanilla pod, there we go.

just pop those in there like that.

What I need to do,
is add that to my beaten eggs.

Put a little bit of sugar in there.
It's looking good.

I'm just going to add the cream
very carefully.

If I just pound this in,
the eggs turn to scrambled eggs

which is not exactly
what we're after.

Then we are, no curdling, all nice.

We now have to warm it up
so we'll put it back on the heat.

Nice and steady, low heat,
and let this thicken up.

I'm just going to strain
to get rid of all the pips.

Then we go, everything off,
pass this through.

The last thing I have to make
is my sponge.

Beat together the butter
and the sugar.

This is quite hot work down here
so we add the eggs next to loosen it,

and finally 125 grams
of self-raising flour.

A quick beat, and there we've got
a nice sponge mix.

Right, now I'm going to fold in
some of my redcurrants.

This is my puree
of redcurrants and lemon.

I'm going to put a dollop of this at
the bottom of each of these moulds.

This is quite sharp and it's going
to be absorbed into the sponge,

so the top of the sponge
is going to be red.

I'm going to spoon my sponge mixture
on the top of my puree.

I knew my oven was 180,

I'd put this in for about 15 minutes
and have a look at it then.

I'm not sure what's going on here,
so we'll see.

For the main course, I'm going
to be doing razor pasta, OK.

It's going to be sewed with
the elephant garlic bread,

but razor pasta is razor clams,
lots of lovely fresh herbs.

I'm going to serve it with linguini
which is a nice texture,

takes on a lot of sauce,
and add white wine for flavour.

I'm going to use about
half a dozen shallots

Instead of your average
big, white onion,

Just because I find them
a little bit sweeter,

It's hopefully going to no
really nicely with the clam juice

that's going to come off
our razor clams.

In they go into a big container, OK.

We've got two peppers,
one orange, one yellow.

Mix it up with the colours.

I'm just going to zest
some of this lovely lemon.

This lemon came from the Lemon House
in the original Victorian garden.

About a tablespoon of dried oregano.

A glug of white wine.

Then, lubricate it all
with some olive oil

Decent, generous pinch of salt
and a load of black pepper.

Stir that together. I'm going to
leave those flavours to infuse

and give myself a little bit of
extra time to cook the clams.

Here we've got our razor clams.

What I'm going to do
is put them to steam.

You want them all in
as quickly as possible.

We've got the shellfish
that are still alive.

That's very important
when cooking molluscs.

Otherwise you'll end up having
a very dodgy stomach.

So, they're going to
open up as they cook.

Then, I'm going to ask my dad to
help me remove the stomach sac

because let's face it,
that's a bit gloss.

This is the clam, yeah!
See this bit, this is the stomach.

Yeah. The black bit.
The black bit's the stomach.

Then we just need to get that pulled
off there and that's... There you go.

There we go.
Pull it back to expose it.

Then just trim off
Just below it, yeah!

Not too tough.
d*ck: nice and sweet as well

Not too tough.
Yeah.

So, on the menu tonight
it's my beetroot burgerettes

With red onion and cheese relish.

Followed by James's razor clam pasta
with elephant garlic bread.

And to finish,
I've made Spotted dickie

with Guernsey cream custard.

NAN: Anybody in?
JAMES: Hello.

Hi, come aboard.
Ivan. How are you doing?

Hello!
That way!

Good to see you!

Our guests have arrived.

There's Ivan and Margaret
from the walled garden,

shore fisherman, Richard,
and pepper grower, Ian.

Welcome on board.

While the party warms up,
it's time to get cooking.

[INDISTINCT CHATTER]

First things first.
It's beetroot burgerettes.

These have to be cooked.
It won't take very long to cook them.

They're lightly fried

and I'm serving them on a bed
of salad from the walled garden

with some of my cheeky chilli relish.

Lovely.

Here we have your starter.

Right, here we go.

Even for me,
that's actually quite spicy.

It's also sweet.
Yeah.

WISE

I have to say I thought
has onto a bit of a winner,

but I'm slightly
more would that...

Vegetable-wise, that's very special
it's a vegetarian dish.

It's tasty, it's colourful,
it's got different flavours.

It all goes together.

It's good.

d*ck: Ian, what about your peppers?

I normally have peppers
in just sauce,

so this is something
I've never had before.

And yeah, it's very good.

I'm not a fan of
hot peppers actually,

but with the sweet beetroot,

this mixes perfectly
and I don't mind.

It's really nice. Thank you.

I've given our guests my bread
to enjoy with Guernsey butter,

while I sort out the last
of the main course.

Hmm.

I've got some very fresh marjoram

and a bit of fennel fronds which
are the delicate little pieces,

and then I'm going to get
some lemon segments

so people can add some
Guernsey lemon to finish it off.

just popping in the linguini.

Nine to ten minutes
in the boiling water,

and because the rest of the dish
has all been prepared,

It's just a matter
of flash flying it

with a bit of that olive oil
and white wine.

Then we'll serve it up.

Little secret ingredient.
This is called bottarga.

It's basically roe that's been
dried and then gated

and it just adds an extra
fishiness to a dish.

Instead of adding
parmesan at the end,

for the saltiness, I'm just going
sprinkle some of this in now.

In goes some baby clams
and the razor clams.

They're cooked so they don't need long.

I'm taking a bit of a risk with
this dish. I just hope they like it!

Guernsey crème fraiche,
a decent dollop of that.

As soon as that heats through,
we're going to turn it off,

strain the pasta,
add the pasta in here,

and then I'm going to
sprinkle it with some herbs.

d*ck: Not too chewy.

The freshness of the other flavours
is playing quite well with it,

but I didn't expect to enjoy
razor clams that much.

The sea taste which I think probably
puts a lot of people off shellfish,

is really quite subtle.

I think they're great!

IAN: I've never had a clam
in my life before.

It's something
completely new for me but...

All the flavours
go very well together.

NAN: It's a really nice taste and
the crème fraiche is really nice.

Lovely, lovely with some lemon on.
Makes a difference.

It really work very well.
It really brings out the flavour.

mmm

Strawbridge Senior’s playing safe
with a sponge pudding!

just around the edge.

It's called Spotted dickie.

Hmm.

Every part complements each other,
it really does.

There's that bitterness,
that bitter sort of taste.

Then, there is the custard
which is really sweet,

and the sponge is just,
oh, to die for!

Beautiful.

Delicious, absolutely spot on. Mmm!

Custard.

Fantastic.

That's very nice.

That's a feel-good comfort food

but with the extra
richness of Guernsey.

It's impressive, I like it.

One vote?!

Hands up if your favourite course was
the beetroot burgerette with relish!

Two for that

OK, now raise your hands
if your favourite course

was razor pasta and
elephant garlic bread?

Raise your hand if your
favourite course

was the Spotted dickie
with the redcurrants?

Oh, it's a dean sweep to my dad!
Well done.

Well. that was pretty convincing,
yet another blue star for the chart!

Who's the daddy?

Congratulations. My dad has won one.

Unfortunately, there's no Guernsey
on this chart...

Son!
It's down here.

Then you go.
Ah. Where are we?

We're down there,
east side of the island.

Then we go.

on, it looks nice all by itself.
It's eclipsed the entire Island.

Look, we've got another one here
on Guernsey to come,

so you'd better make room
for a red one, Dad.

We've barely snatched the surface
of all of the great food

that the channel islands has to offer

I'm going to go all out
for victory on the next leg

of our great cooking adventure.