02x11 - St Ives

[bunniefuu]

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

We're exploring the South West
coast in search of ingredients

to cook on our
boat, the Morwenna.

We'll call into ports and harbours,
meet the locals

and get great ingredients
to cook tasty dishes on board.

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

'Today we're heading to St Ives,

where we'll be putting our own
twist on a Cornish tradition...'

Who wants an orange bun?
No. I prefer my own. Sorry.

'...giving our boat
a wash and brush-up...'

[LAUGHS] Sorry.

'...and keeping our distance
down at the farm...'

I intend to do less food yards
than James in this shop.

'...all to make dinner
for some very special guests.'

I can't stand beetroot,
but honestly, that is quite nice.

'Our coastal cooking trip
around the South West

has brought us back to Cornwall,

where we'll be searching
out great local ingredients

and then cooking
them on board our boat.

Rob and Morwenna have brought the
boat back from the Channel Islands.

We've joined them
on the sail to St Ives.'

This is the big one. The north coast,
where we're sailing, is very tricky.

There's lots of rocky outcrops
and very few natural harbours

'cause they all dry out at low tide.

The quality of light
here has attracted artists

over the centuries
and it's a combination of

the white sandy beaches,
clear seas and Cornish skies.

Want to see some art?
Can't wait. Very convincing.

We'll pick up
some great local ingredients,

bring it back on board
and cook for our guests.

It's going to be a competition.

I'm doing the starter and the
pud. I'll do the main course.

Then it'll be up to our guests
to decide which is the best dish.

Who's winning? There's
no need to bring that up.

I'm feeling close
to the edge already.

'We arrive at high tide,

but St Ives will dry out completely
when the tide goes out,

so we'll have to moor the boat
securely against the harbour wall.'

Everyone here
seems to be having a good time.

There's people crab fishing
and swimming with seals.

Rob is calmly taking charge,

which is a side of him
that we don't often see.

Keep them off the ground. And then
if you could lash this lope onto there.

I'm just trying to encourage it
to lean this way.

'We have to get it right.

She'll end up standing on the sand
and we don't want her toppling over.'

It's hard to lean a 28-ton boat.

Mate,
I'm going to leave you doing this.

I'm going to get changed
and get some food for brunch.

My dad always seems to make
exits at very convenient times

when there's a bit of work on.

'St Ives was voted
best seaside town of 2011

and thousands of tourists
flock here new year.'

'Part of the attraction
lies in its art heritage.

Tate St Ives is on the seafront,

there's a museum to
Barbara Hepworth's sculptures

and the Bernard
Leach Pottery nearby.

This is what excites me. I've been
painting and drawing since has a kid,

so to me, it feels like home turf.'

'And thankfully, there's plenty of
top-notch food around, so I'm happy, too.'

Nice bread.

'I'm sure James, Rob and
Morwenna are working hard,

so a hearty brunch is in order.'

We need some extra ballast on this side
of the boat because Dad's gone AWOL,

so we've filled up

a few of these and
we're going to position them

against the wall so it encourages
Morwenna to lean in.

I'm after some kidneys.
Yes, sir. What sort?

Lambs'. Lambs'?
Yeah, I'm going to quick-fry them.

'Kidneys are among my favourite
things, though they do divide people.

Let's see if I can persuade the crew
that they're scrumptious.'

Nice Cornish butter. Thanks. Thank
you. Look after yourself. Cheers.

I've got a hearty brunch
for the workers.

'This is a busy harbour
with craft of all shapes and sizes,

fishing and leisure boats
bustling in and out.

But twice a day the tide sweeps out,

leaving the fleet stranded
until the next high water.'

'It's low water now and we've managed
to get our boat sitting firmly on the sand,

so by the time my dad gets back, it'll
be safe to go on board and get cooking.'

James? Yep. Come on, mate,
let's get some brunch on the go.

Look. See what I got?

Kidneys. Yeah! Wow.

Morwenna is completely static.
I don't like it.

We've come helm deck and you expect to hear
creaky noises, but it's just very quiet.

It's completely silent
and there's no movement.

How much were the kidneys? Cheap as
chips, mate. In fact, cheaper than chips.

They're about 25p a kidney usually.

Two kidneys is more
than enough for our brunch

because we'll serve it with
cream and sherry. Quite rich.

Sounds nice. Do you want to get the
bread sorted out? Nice bread. Yeah.

If you don't like kidneys, you've probably
had them overcooked, like rubber.

They don't need to be like that
at all

My dad's picked up a really nice
loaf of sourdough here,

which has got
a really crunchy exterior,

loads of random air bubbles
in the middle.

It's got a subtle sour
taste which will work well

with this sweet sherry
and cream he's got.

This is a very simple way
to cook kidneys.

This is a very simple way
it's a matter of hot pan, both sides,

put it in some sherry,
let the alcohol come off,

add cream, serve.
d*ck: a lot of kidneys.

Time to season it.
Salt and fresh pepper.

A nice bit of Cornish butter
with our Cornish kidneys.

Good, good glug of sherry.

All I'm doing is just
rubbing a clove of garlic

into the surface of this
warm bread-slash-toast

and it's adding a real nice,
fresh garlicky flavour.

Very garlicky, isn't it? Very.
Alcohol's burned off.

Then lots of cream. Whoops.
[BOTH LAUGH]

When you said a hearty brunch, I
didn't think it would be bad for our heart.

There's quite a lot of cream.

But you, Rob and Morwenna... I suppose
there's quite a lot. I'll wash the dishes.

It's a very quick and easy snack,
not to mention a pretty cheap one.

Rob and Morwenna, you ready?

We've got some brunch! All righty.

'This'll set us up nicely
for a fairly major cleaning job.

Oh, and you can probably guess,
it won't involve my dad.'

The toast has gone nice and soggy.
That was the idea.

Look at the mushiness of that!
Oh, yeah.

Mm! This is delicious! Very good.

Other than that splash of sherry, it's a
very, very cheap meal it's really good.

'With the Morwenna's bottom exposed,
if you'll pardon the expression,

it's a golden opportunity
to give her a good scrub.

Things like slime, seaweed, algae
and even barnacles and mussels

grow on the hull,
below the water line.

Good action there. Very good.

The brunch was good, but I don't
know whether it was this good.

'It's known as fouling and it can
affect how the boat handles,

so it's a good idea to get the bush
and hose out when you get the chance.'

You can't really do a job like this
and keep dry.

Oh, look at that! Ohh!

Green mankiness.

You're actually doing
a very good job.

[LAUGHS] Sorry.

It may be clear that this isn't
the cleanest job in the world.

It's quite good fun and it's amazing
seeing what's below the surface.

But I think my dad won out
doing the washing up.

'Rank has its privileges, you know?'
'Yeah, thanks, Humpty Dumpty.'

[SCREAMS]

'Get on with it, you lot!
We've got food to find!'

Tide's coming in.

'We'm on a coastal cooking adventure
to find great food

and people who share
our passion for it.

Our journey has brought us
to St Ives, famous for its artists,

those who have lived and worked here
or simply visit in search of inspiration.'

It's got to be one of the highest
densities of galleries in the UK.

'There are galleries, studios
and exhibitions everywhere.

One of the best known is the Barbara
Hepworth Museum and Sculpture Garden.'

'There are works of art
here made from bronze,

stone and wood on show,
all set around the gardens.'

# They made a statue of us

The Barbara Hepworth Museum is quite
a place to explore, isn't it? Yeah.

'I love it that you can not only see
these lovely pieces,

but you're actively encouraged
to touch them.

In the late 20s, the St Ives
School of Painting was set up.

Just before the w*r, painter Ben
Nicholson moved here with his wife,

sculptor Barbara Hepworth. The great
days of the school had begun.'

It attracted artists
from all over the world.

'Names still famous in the art world,

like Peter Lanyon, Patrick Heron
and Terry Frost flocked here.'

Their work is still often referred
to as the St Ives school of art.

Nearly 20 years ago,
Tate St Ives opened,

securing St Ives' reputation
as a centre of the art world.

I really love this place.

There's the abstract reflection
of the Cornish landscape,

the sort of conversational discussion
of the arts. What do you think, Dad?

'Dad? Where is he?'

'You won't be
surprised to learn,

I'm more interested in
creations of an edible nature.

We're going to meet Margaret
Ferrell and her nephew, Lee,

who specialises in
traditional Cornish baking.'

We're in search of one of the most
expensive ingredients in the world.

It's found in French bouillabaisse,
Spanish paellas and curries.

Yeah. But in Cornwall,
we don't do things like that.

No, we put it in buns. Ah, here we go.

'We're talking about saffron.
It comes from the stamen of a crocus

and costs about £600 a pound!
Pricy stuff!'

How many saffron
things do you make?

We make the saffron buns.
They're on the white tray behind you.

The saffron Chelseas down the bottom
there with the sugar and a bit of nutmeg.

Nice. Or there's the saffron cake.

What's your favourite? Saffron buns.
You like them? I do.

How do you eat them?
As they are or toasted with butter.

Please help yourself. Thank you.
They look nice and warm. They are.

'Before we have a taste,
we want to see how they're made,

and Lee's going to show us
in his kitchen, three doors up.'

Come on, you lot. See you later.

'Legend has it that
more than 3,000 years ago,

the Venetians traded saffron from the
eastern Mediterranean for Cornish tin,

and ever since, the county's had
a love affair with this golden spice.

Lee's cagey about the Ferrell
family recipe for saffron buns.'

A little bit. It's going to be hard
to copy your recipes here.

"We'll put a little bit of this in, a
splodge of that and enough of this."

There are no clues.
It's a real hidden recipe.

Yeah. You'll just have
to get on and do it.

'He adds in a ferment of water,
yeast, sugar, flour

and the saffron strands that give
that distinctive yellow colour.'

It's already taking on the colour.
'The final ingredient is dried fruit.

Once it's all mixed
to the right consistency,

Lee rolls it out
onto the special base.'

I'm loving this. What's this for?

It cuts out the saffrons in the machine
so we don't have to do it by hand.

This is by far the coolest way
I've ever seen buns being made.

I still don't know how
it's going to turn it into buns.

'We should've taken notes.'
Under there.

Oh, a cutter? That's it! That's
cut it. That's cut it. That's cut it.

No! Oh, way to go! Wow!

Saffron buns.
Onto a tray, in the prover,

half an hour in the prover,
in the oven.

We're going to make some but Lee hasn't
given us many dues. No. He's let us loose.

We have to now play a memory game to work
out what he did. We'll take it in turns.

It's a competition but
we're working together.

It'll never work.
You first. 5lir of flour.

He made it look quite easy.
How do I get it in?

'We're going to share
the basic dough mix,

but we'll each put our own twist
onto the conventional recipe.'

There.

Flour in. Aw, son.

Right, I'm going to be using
this thing to make my ball.

I'm going to make strands.
Listen to you! Saffron strands.

I'm doing orange in
mine. As simple as that.

My saffron buns have
got orange in them, as well.

I'll make it a bit different,
but not too different.

Instead of using currants,
I'm using pine nuts.

And then I'm going to
roll it out flat and top it

with air-dried ham, sun-dried
tomatoes and cheese.

My version of the saffron bun,
which takes some orange liqueur...

...and some sultanas. Don't want
raisins, I prefer sultanas.

'I must be onto a winner. Surely james
has gone too far with his savoury option.

Who ever heard of a saffron
bun with ham and cheese?'

'No, no, no, they'll be
monster cheese straws.'

I've got no idea what to do,
but don't put your fingers in here.

[LAUGHS] They don't look
quite the same as Lee's.

Mine was a bit wetter. Oh, dear. Why are
you laughing? Yours look nothing like Lee's!

What I've got here are
overlapping layers of saffron dough

with some pine nuts through it,

I'm then cutting it up into strips

and then I'm going to take these strips
and twist them, like this.

Whack these down on the tray and
sprinkle with some grated cheese.

'Once they've proved for a while,
they're ready for the oven.

Then off to the streets of St Ives
for a taste test.'

'Lee's has a sneaky
preview already.

He preferred my buns to
James'. Didn't surprise me.'

These aren't looking bad.
They look like buns.

'Lee's joining us for dinner tomorrow.
Maybe I'll get his vote then.

But meanwhile,
what do this lot think?'

Ladies and gentlemen, we've got
some St Ives Cornish produce here.

It's a twist on saffron buns.

So please come and have a
taste and tell us what you think.

Don't be shy. Come on, dig in.

This is St Ives saffron strands.

There's Parma ham, sundried tomato,
pine nuts. So it's a savoury twist...

just grab one.
You can share it between you.

[CHATTERING]

What does it taste like?

It's quite nice.

I prefer this orange one.
It's delicious.

Yeah? It's all right?

That's really nice.

Saffron bun. This one.
It's more, like, flavoured.

Put up your hands if you preferred
the savoury one.

Keep your hands up.
One, two, three, four. Any others?

Five. Hands all the way up.
Six, seven, eight. What's this for?

OK, I've got eight counts. Mine.
Nine counts! Ten!

Right, hands up if you preferred the orange
flavour one. Hands up high in the air.

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

nine, ten, eleven,
twelve, thirteen, fourteen...

Don't keep counting!
He's making up numbers. ...18, 19.

I'll take 13. 13 you can have.


I'll give you 14. 15! Dammit!

That's a victory to me, son.
Well done.

And I've got some buns left over! Who wants
an orange bun? No. I prefer my own.

[LAUGHS] Sony. As we were saying...

'St Ives is one of the most popular
holiday destinations in the whole country.

It was opened up to
tourism in late Victorian times

by the arrival of the railway.'

# This is the life

# Here's where the living is

'Before that, fishing was
the life blood of the town.

It had been a busy port
since the middle ages.

At one time, around 1,000 families
made their living from the sea,

catching mackerel,
herring and pilchards.'

'But there's only one traditional net-maker
left in St Ives. His name is Chris Kerr.'

'Chris makes every net by hand

in a building on Porthmeor Beach
that used to be used by fishermen

as a fish cellar, salt house and net loft.
Now it's shared with an artists' studio.'

This is one of the old fisherman
lofts, isn't it? Hi, Chris.

How you doing? Hello, matey. Whoa!

Pleased to meet you. Nice view!

Look at that! Can't have
a better view than that, can you?

You're working on that side.
I'm on the wrong side.

You almost caught my dad then.
[LAUGHS]

What sort of net is it?
This is what we call a wreck net.

The maces, these are the holes...
Little diamonds.

They're five and a half inch
diameter.

And they're a gill net,
so fish will swim along

and get gilled, their gills
will get caught in these.

This is a foot rope. That's heavy.

It's weighted? Weighted.
And it's got floats on it.

And this is the head rope
and it hangs like a curtain.

'We went wreck fishing in Mevagissey and
saw how much fish love to feed off them,

so we know a wreck
becomes a great fishing ground.

But I didn't know there are nets
specifically for wreck fishing.'

Wait for the slack water, sh**t alongside
the wreck and then haul 12, 14 hours later.

'Chris also makes hake nets
and shellfish nets.

They're made with
synthetic nylon rope.

It replaced cotton rope,
which had to be mended.

With synthetic rope, you just cut out the
damaged part and knot in a new section.'

Would you like James
to ruin your net for you? Yeah.

Just pick up five, two, four, five.

Yep. Non, where the hit of tape is,
that's your mark,

so just over once... Yep.

...and a double... Yep.

...and back again. Right. All right?

[LAUGHS] I'm loving it!

Watch his face. Five.

How long have you been doing this?

Since about ten to two this afternoon.
No, I mean how many years.

Over. Over.

Have a bit of slack in your needle.

'You've got to admire James for
having a go, but he's not a natural.'

Through there. I'm getting myself
in a bit of a tangle here.

'Apparently, the knots are double
half hitch followed by a half hitch.

And it's not as easy as it looks.'

Would you like a cup of tea?
You bet your bobo.

And a bit of cake.
You haven't done enough for that.

The kettle's on. Good.
Yeah. There we go.

'Practice makes perfect,
but this is thirsty work.'

Tea's made, son. Cool.
You've got a bit of a view here.

Whoo! Best office in the world.

It's not too shoddy, is it? Have a bit of
my wife's heavy cake. That's a local thing.

It's called heavy cake? Heavy cake.

Oh, looking good!

All right? Yeah.
Yeah, it's very good.

'Great spot for a tea break with a
slab of Cornish heavy cake thrown in.

Which reminds me,
we're supposed to be cooking!

We need to find more ingredients for
dinner. Man cannot live on saffron alone.'

♪ This is the life ♪

# Bring me sunshine in your smile

'We're in the far west of Cornwall
on a mission to find great local food

and share it with people
who love it as much as we do.'

'We've moored our boat in St Ives.

We've got net-setter Chris
and baker Lee for dinner tomorrow.'

Nice beach. Look at that, Dad.

'We need some ingredients
to make dinner on the boat.

Luckily we've found a
farm nearby that sounds

as if it's got just about
everything we need.'

Shall we stop here? Yeah.

'We're heading north towards Hayle
along a beautiful stretch of coastline

above Gwithian Beach.'
Little surfers. Yeah.

That's Godrevy Lighthouse.
It was built in 1859

to warn mariners about the rocks out
there, it's a reef called The Stones.

The Stones have claimed many lives over
the years and even as recently as1954,

a steamer called The Nile went down,
claiming all crew and passengers.

When it was first built,
it was driven by a clockwork motor

and a bell went off every five
seconds to warn people in fog.

Now it's been updated, in fact,
in 1995, it's now solar-powered

and guess where it's controlled from.

It's obvious. Essex. Really? Yeah.
A man in Essex turns it on and off.

# Bring me love, sweet love

# Bring me fun, bring me sunshine

♪ Bring me love ♪

'Our hunt for fresh supplies
has brought us to Trevaskis Farm.

Here to meet us is Giles Eustice.'

I'm looking forward to this.
Nice to see you. Hiya.

I'm seeing masses.
There's a lot happening, yeah.

Let's see what we've got.

'There's a bit of everything here. It's a
working farm that you can wander around

to see where food for the shop
and restaurant comes from.

You can also
pick your own fruit and veg.

Gilis, how long have you been here
at Tmaskls?

I've been here off and on
all my life.

I grew up here as a boy.
On the farm? On the farm.

Oh, right, you're a farmer.
Aye, yeah, we are a farming family.

We go back into the 1800s. We were mining
before and then we turned into farmers.

So we have a long
history in the area.

Really linked with the land.
Absolutely. In the blood.

Are you now a shop or are you a farm?

Well, we're pretty much...
We're retail.

And we still farm traditionally.

We don't polish it too much. We let
people see what they're getting.

We've been known for many years.
We've been doing this for 30-plus years.

We've been trusted for
the quality of our produce,

but we've never
properly displayed it.

So now we're very much an open farm
where people can walk around.

So we've opened up that trust
they had in the business

to say, "Come and see it
and we'll explain it."

I think something that's come across
for us is you've clearly labelled

not food miles but food yards.
Absolutely, yeah.

Measuring stuff in yards. What sort
of radius have we got here

and what is available?

We're a 28-acre farm site.

We're growing over


Sometimes I think,
'Is it really 100?'

We're probably 120, 130.
So we pretty much grow everything.

And it's grown and grown and grown
with the public demand for what we do

and also our desire to give people
as much as possible.

We propagate everything from seed
so we have choice of variety,

we get the ability to
test and stretch seasons

when others might
not be propagating.

So it really is food yards.
What I know we'd love to do

is see how many yards it takes us
to get a load of food for real.

That'd be fantastic.
You're more than welcome.

I'd cuss 100 yards
is enough for a meal

There's quite a lot. It's a decent walk
around 28 acres. Yeah, it can be.

I'm going to stand in the poly
tunnels. Time and motion efficiency.

I feel like we should
have a pedometer.

I'm just going to let you do all the
walking around and sit here and look

and then I'll just go
and pick them up.

He'll be walking backwards and
forwards. He'll shatter our slogan.

# Well, life on a farm
is kind of laidback,

# ain't much an old country
boy like me can't hack

As consumers, they demand the
perfectly spherical apple. They do.

I intend to do less food yards
than James

because I'm in the shop
to get the local stuff.

Ooh, a piece of local garlic.

Some nice little baby plums.

# Well, I wouldn't trade my life
for diamonds or jewels

'We're gathering up
lots of lovely produce

to give ourselves plenty of options for
tomorrow night's dinner on board our boat.'

I've got my starter
and most of my dessert.

I'm going for a carpaccio of beef
fillet, 'cause there's some great meat,

with stripy courgettes,
some yellow courgettes

and some really gorgeous
sweet cherry tomatoes.

These are fresh off the farm,
they'll put me ahead.

'I'm after some meat
and Giles has recommended his pork.

He rears one of the rarest breeds of
pig in the country, the British Lop.'

They're the only independent breed
of pig left in the country.

They really need attention
and looking after.

We have the largest
herd in the country

and we're 20 to 25 percent
of the entire population.

And we only keep 35 sows.
They're that rare? Very rare.

Thank you very much, sir. Thank you.

That's a good stock up.
Yeah, panniers full.

'Our panniers are packed
with fantastic ingredients

and we've invited Giles to
join us for dinner tomorrow.

Time to get back to St Ives
and start cooking.'

Now, this is pork tenderloin,
or pork fillet.

It's the most expensive pork
you can buy,

but it's really tender,
so has to be treated properly.

I was thinking, you know what?
It looks like a little beef fillet.

So I thought I'd make the equivalent
of a beef Wellington with it,

like a pork Wellington-ish.

If I was to put this in puff pastry,
it would go soggy,

so I'm going to flash fry the outside,

wrap it up in mushrooms and
ham and then put it into my pastry.

First things first, I
have to prepare it.

There's little bits of fat
I'm going to trim off.

There's also some sinew,
which attaches the muscle.

This bit is really tough,
so I'll take it off.

The easiest way is to
put my knife underneath it

and just slide up.

I don't mine leaving a little fat
on there, that means flavour.

And these are lovely bits of pork.

I'll wash my hands and
get my mushrooms ready.

'With the tide low, our boat
is resting on the harbour floor.

But we've tethered her safely

and I'm making the most of
the glorious sunshine on deck.'

In here I've got summer in a bowl.

It's basically lovely
yellow courgettes,

some stripy courgettes
and some nice heritage tomatoes.

I've mixed that in
with some oregano

and I'll pour some olive oil, a bit
of sea salt, and fry it later.

What I'm going to do is
wrap my pork fillet in mushrooms,

and I've got two types,
chestnut mushrooms and shiitake.

I'm going to fry these a little bit,
but to get extra flavour,

I've got some oil
infused with truffles.

Truffles are expensive
and not local to Cornwall,

but by having oil
infused with truffles,

when I cook the mushroom,
they get the flavour.

My mushrooms are going to be extra tasty.

The guests are getting mushrooms
at two different levels.

Firstly, wrapped around
the pork fillet,

and then I intend to have
a mushroom and cider sauce.

Cider, pork, no-brainer.

'I'm drizzling the pork fillets
with the oil and seasoning,

then into the pan for a couple
of minutes to seal in the flavour.'

Look at that!

Outsides have been seared so now I'll
leave it to cool before I roll it up.

Now, hot pan.
Simply get some butter in there.

These are chopped up
bits of mushroom.

These are chopped up
And again, some more truffle oil,

because the flavour's really great.

I'm going to put a little bit of
seasoning in here, as well.

Bit of salt, little bit of pepper.

'This is making
my mouth water already.

James will need to go
some to beat this dish.

I'm sure he'll be thinking
outside the box again.'

Here in St Ives, I want to talk about
the art of cooking,

so I've decided to make edible
paint. I've got lovely fresh produce

that I'm going to turn into
brightly coloured dressings

to go with a carpaccio
of beef. 'Told you so.'

St Ives is well known for its light, so I'm
going to try and capture that with saffron.

It's a Cornish ingredient and I'm
going to dissolve it in lemon juice.

OK, so about six to eight
strands of saffron

into the juice of one lemon.

Mix it together and leave it while
I make up the rest of the paints.

So while that's resting,
I'm going to get on with green.

For the green,
I'm going to do a basil pesto.

'This simple pesto is made
with basil leaves,

crushed garlic and lemon zest,
ground up with olive oil and sea salt.'

That's one paint down.

This is my green that I'm going to
get creative with later.

Air-dried ham laid out
on a piece of cling film.

I'm going to give one third
of the mushrooms on this,

'cause I've got
three little fillet bits.

Then we go. Spread around.
Smells good.

Pop this on top.

I'm going to take this bit
up and over.

And over to there.

And then I take this
and I'm going to roll it up.

Now I'll just pop it in the fridge.
And just before it's ready to cook,

I'm going to take it out and wrap it
in puff pastry and pop it in the oven.

This lemon juice and saffron
is really starting to colour.

That's the power in the pigment.

It's also smelling great. I'm going to
mix this with some horseradish sauce

and a bit of cream
so I've got more paint.

What I'm doing now is just
removing the saffron strands,

'cause they've coloured
it and flavoured it.

Tablespoon of horseradish sauce.

About a tablespoon
of single cream in here,

just to take the edge off
that hot horseradish sauce.

Quick taste.

Really nice.
Saffron's coming through.

The final colour for my palette
is a pretty quick cheat, actually.

You could just use balsamic vinegar,
but I've bought balsamic glaze,

which is reduced-down,
sweetened balsamic vinegar.

This will be my darker colour
for when I get all moody and arty.

And there we have it. A very, very
simple palette of edible paints.

We've got a green colour, a yellow-tinged
cream colour and a dark, moody colour.

And they all taste great.

'That's the most important thing,
son.

But will your contribution
to our St Ives culinary exhibition

be better received by the critics
than mine?

Let's just say
my money's on the old master!

'The latest stop on
our voyage of discovery

has brought us to the
far west of Cornwall.'

# You're a million miles

# A million miles away

'We're moored in St Ives. We have great
ingredients to cook dinner on our boat

for some new friends we've met in
this beautiful corner of the county.'

'I'm making the starter and pudding,
Dad's doing the main course.

Our guests will then decide
which dish they like the best.

I'm glad to see that the Morwenna's
inspiring a passing artist.

And I have to say, St Ives has got
my creative juices flowing, too.

I rarely paint in oils,
but today's the day

And my dad's decided to join in.

But inevitably,
he's taking an engineer's approach.'

This art lark
can't be that difficult.

I'm going to actually make a camera lucida.
Right. That's a gadget for drawing. Yeah.

I'm going to make a way of drawing
where even I can draw something.

It's a way of cheating.

A camera lucida is an old-fashioned
way of cheating when you draw.

So it's not actually
a camera at all,

it's a way of looking
through glass,

seeing what you're trying to
draw and drawing it on paper.

# When I pretend I'm g*y

# I never feel that way

# I'm only painting the clouds
with sunshine

'Basically, it's tracing.

Let's not make it sound any
more creative than it actually is.

And the end product is only as good
as the person holding the brush or pencil,

which doesn't bode well
in my dad's case.'

Has anybody noticed
how quiet James is?

It's relaxing. We're in
a beautiful part of the world,

I've got a paintbrush,
I'm looking at food,

I've got a winning
dessert, I'm very confident.

I'm counting on the fact that it's
taking a little while to build mine

but my drawing should be
faster than James'.

'The idea is that I point the glass of
my frame at the thing I want to draw,

and I should see through the image
to the paper below.' I'm ready.

This is it.

What shall I draw?

Right, anybody can be an artist,

but how many people
can be engineers?

There's nothing quite like
an old-fashioned paintbrush

because the camera
lucida relles on light

and it's taken so long to
build it, the sun'sgone in.

Can you see my reflection? No.

The sun's coming that way.

There's no light! Who said St Ives
had light? I think I've been ripped off.

'I'm actually painting my recipe.
It's a beetroot cake for dessert.

Sounds odd? It'll be delicious.'

I just need sunshine.

Oh, yes!

My painting is edible
so I've got to go and make a cake.

What are you going to do?
Wait for the sun.

OK, I'd rather be an engineer
than an artist.

'I won't be beaten.

I'm determined to prove to James
my device actually works.'

# This water is too salty

# For me to even drink

# I'd rather walk the dreaded plank

# Than stay another week

# But it's you, my love

# You're my land ahoy

Some people bake cakes,
I'm going to make a sculpture.

Inspired by the Barbara
Heworth Museum,

I'm making a really nice
flavoured sponge cake,

and then cut it up and
present it in an abstract way.

Sounds arty?
That's because it is.

What I'm doing is combining
beetroot, a nice earthy vegetable,

with a very tart raspberry.

That pairing will hopefully
be really nice and balanced

by dark chocolate
flavoured with chilli.

Quite a lot of flavours going on
here, but still a basic cake.

In here, I've got 125 grams
of unsalted butter

and 200 grams of caster sugar.

I'll cream this together
into a nice smooth mixture,

and then I'm going to start adding some
of the moisture from the beetroot.

Now that's nicely creamed, I'm
going to refer back to my recipe,

the painting.
I'll put in three egg yolks.

I'm separating the whites, I'll whisk
them up for extra air in the cake.

Three egg yolks in there.
Mix that together.

What I have here is about 165 grams
of gated beetroot.

Really, really colourful. And I've
just used a coarse cheese grater

to keep the texture.
The same amount of raspberries.

I'm going to keep some back
to decorate the cake afterwards.

What I've got here is a really nice
bar of local Cornish chocolate.

I'm going to grate in
about half of the bar

and keep some of the leftover
bit to dip some raspberries in.

Now that I've stirred in that chocolate,
I'm adding some self-raising flour.

And a teaspoon of baking powder.

Now what I'm going to do is add in
the egg whites, putting a third in first.

I'm beating that in and then I'll
put in the rest more delicately.

Now add in the remaining bits and
actually fold them in nice and gently.

A metal spoon is better for this

because you get a cleaner cut
as you go through the mixture

without knocking out
all of that air.

A bigger spoon helps.

But this is the largest spoon
I could find.

And then pour in the mixture.

Seriously pink colour here.

And there's no food colouring,
just good, local St Ives produce.

I'm going to whack this in the oven
for 55 minutes at 180 degrees.

And there's plenty
left in the bowl.

Pretty good, to be honest.

'I've slashed my pork tenderloins
wrapped in mushrooms and ham

into individual portions.

They're ready to cover
in puff pastry and bake.'

Lots of can so it goes nice and golden,
then I just pop it in the oven, 180,


depends on your oven,

Morwenna will do her thing
and we'll have it when she's ready.

In here I've got some demerara
sugar, caster sugar and plain flour.

I'm adding in some melted butter,
unsalted,

and a load of raspberry puree.

Very simply been passed
through a sieve.

What I'm going to do is put it
in a thin layer on a baking sheet

in the oven at 160 to 170 degrees
for five to six minutes,

and that's going to form a tuile,

which is a fancy thing
for basically a raspberry leather.

'This will go perfectly
with my dessert.'

'So, on the menu tonight,

James is creating
a Jackson Pollock carpaccio of beef

with an edible palette of extras.

I've prepared
a pork Wellington of sorts.

And to finish, James' beetroot
raspberry and chocolate cake.'

'Looks like our guests are here.'

Travelling in style, that's what we
like to see. Right, land iubbers first.

'There's iee from the bakery,
net-maker Chris, and farmer Giles.

We've invlted our sklpper, Rob,
to join us, too.'

The sun is shining.
Park your bums down here.

'While our new friends
are relaxing on deck,

I've seasoned this tender piece
of beef from Giles's farm

with salt and pepper
and seared it in a hot pan.

A carpaccio is a raw meat dish,

so I'm slicing the beef very thinly and
serving it on a bed of roasted vegetables!

It's quite tough trying to make it
look random but nice.

That's one of the most difficult
arty things to do.

Come on, Picasso, get it done.

Right, this is the fun bit, this is
the saffron and horseradish.

'I name my dish
after Jackson Pollock,

an American artist famous for
spicesting paint on his canvas.'

Do you know what? It's going all over
the floor. Don't tell Rob.

That's like a country pancake,
that is.

That's code for cow poo.

'Shut up. It's a masterpiece.'
It's very artistic, son. Thanks.

It's different. I've tried to get a lot
of flavour with the idea of edible paint.

But at the end of the day, it's good,
local produce. Let's see what they think.

Oh!

Dig in, guys. Rob,
do you want to come and join them?

Lee, what did you think
of the presentation of it?

Well, it's messy. What?

'My efforts are wasted on this lot.'

I've never eaten a picture.
It does look pretty.

It's very artistic, son, well done. I like
my beef. Yeah, I'll go for some beef.

Well. the beef's... Lovely beef.

Wow. Nice with the sauces.
Son, this is really tasty.

Good produce.
It's summer on a plate.

Yeah, very, very nice. Don't tell
my wife, she'll be very jealous.

Beautiful. The beef is...
to my liking. Rare, very rare.

Absolutely fantastic, isn't it?
What else can I say?

Brilliant. Done it justice.
Top job. Really good.

'My pork Wellingtons are done.
They look great.'

This is my sauce. Very, very simple.

So, in we go.

When these soften a little bit,

I'll put some cider in there and
some cream. Some sizzle factor.

# It's all about tonight

'A porky parcel for each guest,
a few spears of broccoli, shallots,

the sauce, and we're ready to serve.'

The really annoying thing about this
dish is that it smells delicious.

If he wins again,
I'm jumping in the water.

Then you go, Gilis. Chris.
Thank you, sir.

We've got a rare breed British Lop in here.

I've said that
before I've cut it open.

Very tasty.

He doesn't mess around.
It's fair to say I'm worried.

The smell coming off this is quite
hard to describe, other than luxury.

There's the truffle,
the cider from the sauce.

The pork and mushrooms
goes well, we know. Yep.

The pork and cider goes well,
pork and cream, it all goes. It does.

Even got some greens
to pretend it's good for you. Yeah.

OK, but hold on, you've got
one more course to come, son.

Lovely. My pork and cider is proper
things that go together, isn't it?

It's a phenomenal pork
and you've done it justice again,

and you've wrapped it in the ham,
flavours in there,

the truffle oil and those
sort of things, really nice.

And the pork is nice and succulent,

as you expect
from a rare breed pork.

I can definitely taste the mushroom and
the pork. Other than that, I couldn't tell

'Oh dear. My beetroot and raspberry
cake dessert has got a lot to live up to.'

# We've been working all week

# Tomorrow doesn't matter

Get that Barbara Hepworth feel
of funny shapes,

In an arty way, so I'm going to stack up
a load of different off-cuts of cake

and then garnish it with
some chilli chocolate sauce

and a few fresh raspberries.

Food is meant to be fun.
I'm having a great time.

'A tuile on each and my
food sculpture's ready to exhibit.'

It's not Cornish slate, is it?

Well. It is, yeah, that's found
off St Ives reef, aswell [LAUGHTER]

You couldn't just make
a beetroot cake. Oh, no.

Beetroot, chocolate, chilli,
raspberries and mint together.

That's what that
is. OK, let's go.

That's tasty. Very tasty.
I wonder what they're like.

Very, very nice. Just getting
a little hit from that chilli, just nice.

Lovely. I can't stand beetroot.

But, honestly, that is quite nice.

I'll get my missus
to cook it at home, it's lovely.

No, it all tastes lovely.

I've never had nothing
on a slate before.

# It's all about tonight

'Today's competition looks like
it's going to be a close one.'

So, who preferred the starter?
Carpaccio every time.

OK. OK.
Who preferred the main course?

Two. Nobody left for the pudding.

Right. It's a draw. Except
for I only did one course

so I take the moral
victory, that's what we do.

Yes, we do, we do!
Do you not want to take a dim?

It's a moral victory!
It's a moral victory,

that's what we did even other time.
Every other time!

'He can protest all he likes,
but he knows the rules.

When it comes to our competition
chart, my blue period continues.'

Some of you may think
that that was a draw.

We only got two votes each, son,
didn't we?

But I only got one course,
so I get a blue star.

There we go.

Is that your attempt
at being arty?

It's as arty as I'm going to
get, even in St Ives, mate.

I like that it's going to fade over time,
as well. I'm putting a plastic one on.

It'll be there in 25,000 years.

You won't.

In 25,000, I can deal with that.

'Never mind, son,
our journey is not over yet.

Perhaps your brand of culinary
abstract expressionism

will triumph in the next leg
of our voyage.'