02x14 - Rock

[bunniefuu]

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

We're exploring the coastline
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, 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 hopping across
the Camel Estuary

to the village of Rock where we'll
be creating the perfect pizza.

So am I doing the hard work here?

No, son. I'm chopping
a very big tomato.

Sailing for our supper -

I'm almost over the start line.

And getting to grips
with local oysters.

Pull it back...
and you've got a nice oyster.

All to make dinner for some very
special guests.

I absolutely love this.
This is fabulous.

We're setting off on the latest leg
of our coastal cooking adventure.

We're on the north coast of Cornwall.

searching out great food and cooking
it for the people we meet.

We always compete to see who can
come up with the best dish,

and we take it in turns to cook
different courses.

Today, I'm doing the starter
and an after dinner savoury.

And I'm going to do the main course.

Good luck, Dad. Let's see what our
guests think of it.

We're making our way
from Padstow across to Rock

on the other side of the Camel Estuary.

It's less than half a mile.

But like this, at low water
you can't go straight across

that way lies disaster.

To avoid sandbanks, we have
to head towards the sea

and then back along the other side.

In the Camel Estuary,
is a bar called Doom

aka, the Doom Bar,
it's also a good local ale.

Over the centuries it's become
notorious as a graveyard for ships.

In fact, there's still a man

that sometimes walks in front
of a ferry just to check the depth.

This natural hazard has
claimed over 300 ships

since records began
over 200 years ago.

What happens, they come
around Stepper Point

and the wind gets blocked by the cliffs

then the tide will bring them onto the bar.

It's not to be messed with.

We timed our arrival just right.

There's enough water for the crew to
drop us off at the pontoon.

When the tide goes out, it gets very
shallow here.

Once we've reached Rock, we're
dropped off with our bikes.

Now our crew have to find deeper
water for the Morwenna to moor up.

We're keen to see what great ingredients

we can find on this side of the river,

so we're leaving the glorious
Camel Estuary behind

and heading inland to St Kew...

At the time of the Doomesday Book,

the manor of St Kew had 59
villagers, 26 smallholders



It was valued at £6.


five bunches of beetroot,

or a couple of kilos of broccoli.

We're here to meet Jeremy Brown.

He set up a farm shop to sell top
quality local fruit and veg.

He's also a bit of a baker.

Just smell it, look at it.

We've got...what's that?


So that's real slow bread.

Yeah, this is not the sort of stuff...

that will be like cotton wool.

Look at these.
Real bread.

This is someone who's proud of his culture,

you get that sort of...sour doughs,
six day ferment, organic flour...

You just want to pick it up and touch it.

We're going to have to get
some of this, aren't we?

It looks really, really nice.

We find Jeremy in the kitchen, mixing
up a new sour dough culture.

Are you still in the minority of bakers?

Erm...at the moment,

but there is a real push at the
moment for artisan bread

and real bread.

Real breads? Real bread,
we've ran a real bread campaign.

He bakes his traditional breads
in a wood-fired oven.

Have a look inside.

Oh... You can see the shimmer
of heat in there.



Most domestic ovens go up to about 240.

That's hot! That is impressively hot.

When you're making bread at home...
I think we started off years ago,

we started off with little
dried yeast packets.

But now it's quite easy
to buy real live yeast,

but this is the way to do it.

This is to have your own culture.

It's possible to keep the same sour
dough culture alive for years,

using a bit and then feeding and
replenishing it.

But Jeremy likes to mix his from
scratch every few months.

Do you want a go?

Is there any chance we can have a go
at baking something?

Yeah, go for it. What sort
of dough do you reckon

will work well in your oven?

At the moment, I would say the
temperature being quite high, pizza.

Ooh...wood-fired pizza.

It's a quick dough.

And when we came in there was
all the basil and stuff outside.

All the farm stuff. I saw the deli
counter, salad bar.

We're in for a treat, aren't we?

This will be a supermarket
sweep with a difference.

The shop's stocked with organic veg
from their own gardens,

over 30 West Country cheeses,
free range meat and eggs

and a really interesting range of
cured smoked meats.

I'd like some Cornish salami
with truffle, please.

I'd like some smoked lamb as well,
please. Can I have some smoked lamb?

I'd like some Cornish persona as well

But first, we have to make our pizza dough.

We're going to make a very simple
little white dough.

Yeah, a pizza dough with
a little bit of olive oil

and some sour dough culture
just to add some extra flavour.

So, 500 grams of strong white flour.

Measured exactly.
Then add salt.

Add 15 grams of yeast.

Then you've got to just rub it in.

And the magic ingredient,
some of Jeremy's sour dough mix.

All this is doing is adding
to the flavour.

I'm adding in some Cornish rapeseed
oil instead of olive oil,

and that's just about 50mis.

Finally, in goes some cold water.

It's all mixed together and our
pizza dough is ready to knead.

I'm making enough for both of us,

in return for a bit of
my dad's pizza sauce.

I'd say a very basic tomato sauce
and then add anything you want to it?

Yeah, that sounds good.

The dough's pretty much ready now.
As you put downward pressure on it

you feel a bit of springiness
telling you it's there.

You can also hold it up
and stretch it

and if you get a nice
sort of window pane effect

that's telling you it's thin enough
to be turned into a pizza.

Because this is ripping,
it needs a little bit more.

Am I doing the hard work here? No,
son, I'm chopping a very big tomato.

I'm going to reduce the tomatoes
and the red onion

to make a pizza sauce.

I think there should be
enough for both of us.

A nice ball of dough
is now ready to proof,

so I'm going to put it in a bowl and
leave it for 45 minutes to an hour.

Every ten minutes, I'm going
to fold it back on itself

Just to keep the structure
really developing,

and then we're going to divide it
in two and have a pizza competition.

The dough is proving,
the sauce is reducing,

and I have laid out all of my ingredients.

Now time for my topping. I'm sticking
close to classic Italian,

cheese, salami, smoked lamb,
mushrooms and olives.

Sure to be a winner.

And I've had a great idea.
Arriba! Arriba!

Mexican pizza, huge amount of flavour.

Smoky tomato sauce, nice herbs
and spices to put in the dough,

some lovely Cornish bresaola,
little bit of spicy hot sausage,

then we've got salsa,
some lovely cheese,

a bit of avocado and to top it off,
some Cornish sour cream.

And to follow my Mexican theme,

a real fusion of flavours with
a mixture of chopped chillies,

herbs and spices kneaded
into my dough base.

A good way of doing this is to push
from the centre outwards,

so the outside crust
is a little bit thicker.

That will stop all the toppings
falling off the edge of my pizza.

This is the sauce we're going to pop
onto our topping.

And into mine, a bit of smoky salsa
to spice it up a bit.

He's eating my pizza sauce.
What a cheek!

That's not the perfect amount of smokiness,

that's going to really add some
depth to my tomato sauce

without making it more spicy.

Adding a little bit of lime
to some chopped tomato,

raw red onion and parsley.

I don't like dried mushroom
on the top of pizzas,

so I've just cooked my mushrooms
in a little bit of oil

so they're going to be slightly brown
instead of just curling up.

It's time to start rolling the dough.

I'm banking on the less is more principle

with just a handful
of great ingredients.

Mine's more of a taste sensation,

loads of great flavours all
complimenting each other

like a symphony of ukuleles.

Ukuleles in Mexico?

And hang on a minute;
avocado, raw onions?

This can't be right.

Jeremy, is there any chance
you've got a peel?

A peel is a big paddle for us to be
able to get the pizza into the oven.

Oh my God. Dad...

[LAUGHS]
It's still coming.

What?!

Out of the way, get out of the way!

This oven's deep and very hot

so it needs a long helping hand,
but this one's helpless.

This is ridiculous!

They don't take a lot of cooking
in Jeremy's super-hot oven.

Wow. That is the quickest pizza
I've ever cooked in my life.

Stop waving it so much!

Down, down, down...

They both look pretty impressive,
but as always,

it's the taste that counts.

The shop's customers will judge
which is best.

Thank you very much.

Jeremy's children
make excellent waiters,

and they're also keeping a tally
of the votes for each pizza.

Seth is serving mine,

and Cora is doing her best to drum up
some interest in James'.

What's that one, then?

Avocado, chilli...

It's the moment of truth -
I'm quietly confident.

The markers, the scores are here.
What's happened?

I got 11 and he got -

Three.
Yes! Sorry?

Three?
Yes.

Cora, come here, give me a hug.
Yeah!

You only got three?
Three?

No!
Is that true?

What about you two, which did you prefer!

Erm...I preferred yours.

I preferred yours.

Thank you very much,
that was very, very helpful

Thank you very much indeed.
Thank you.

Is that our sour dough? That's
your...harvest monster.

Yeah, thank you.

You test it.
We will, we will.

Do you want to come and join us
for a bite to eat? Yeah.

Thank you very much, it's been a pleasure.

I've loved the oven.
Thank you very much.

I'm glad you've got
some helpers to help tidy up.

We made quite a mess,
I'm really sorry!

Mexico 11, Italy 3.

I think that's what the sports
commentators would call

a bit of a hammering.

It would all have worked out fine
if it wasn't for those pesky kids.

We're on a voyage of discovery
around Cornwall

to find great food and people
who love it as much as we do.

We've reached the village of Rock,
on the shores of the Camel Estuary

and we've already had a competition
to make the best pizza.

Which I won hands down, by the way.

Now I'm off on a foray of my own

to a farm which I'm told
sells great meat.

I'm here to visit Trevathan Farm,

where they're meant to produce
some quality lamb.

Mark Simmons' family has been
farming here since 1850,

and he's a fifth generation farmer

so he really should know
what he's doing.

Today is a key moment on the farm;

he's checking whether his lambs are
ready for market

and I know from my own experience

that when you near animals for slaughter

it can leave a slight pang
when they go

even though, of course,
it's what you near them for.

Hi, guys, how are you doing?

I'm just in time to help sort the
lambs with Mark and his children.

Well, what are we doing here?
Weighing a few lambs.

You have to...well,
we call them fat,

but 'prime' lambs really, because
you don't really want it too fat.

So we're aiming for about
a 40 kilo lamb.

What sort of age are these?
Four to five months old now.

What makes a good lamb?

Well. you want a reasonably broad shoulder,

also, a fairly flat shoulder
you should have,

and you're coming through to the loin

when you've got a reasonably wide loin

and it's...a good depth of meat them,

like you've got muscles here.

Well, I try! [LAUGHS]

It's basically the same thing,
the meat is in the muscle.

Is this a big part of your business?
Because you've got -

It's not a huge part.
Because we've got...the farm shop,

restaurant, and a few pigs,

so we've got quite a variety, really.

Never do the same job each day!
[LAUGHS]

It's the spice of life, isn't it?

I feel like I should help out, so...

Shall I have a cup of tea,
and you can carry on?

No, no, I don't know about that!

I might have some more questions.
What's my job, what do I do?

Mark it on the top of its head.
Yeah.

Lambs ready for the abattoir are
marked with a red dye.

[LAUGHS]

That's all right, I'll get it.

Don't fall in when you go in.

I dropped the marker in the er...
is that foot wash?

It's a foot bath, yeah.

It's all right, it's not
terribly poisonous.

This is not as easy as it looks.

Best left to the professionals, I think.

I'll do the easy bit - go shopping.

I'm going to pick up
some of that delicious lamb

and some beef produced here on the farm.

Back at Rock, I meet up with my dad
cycling along the sea front.

This bit of the River Camel is tidal

and tricky for big boats like ours
to navigate at low water.

But it's perfect
for little dinghies.

Camel Sailing School in Rock

teaches young sailors from the age of eight

how to handle crafts of all sorts.

The school's already done us a
favour,

providing a mooring
for the Morwenna

so we've offered to make a barbecue
on the beach for them later on.

Richard Pickering is the principal,
he's going to show us the ropes.

So this is all about wind and sea?

Yes, it is, yeah.
Good place to learn?

Oh, it's ideal. As you can see,
if you bump into anything,

it's just a nice, friendly sandbank

and the CIA say if you learn to sail
here, you can sail anywhere

because we've got 20-foot tide
variations.

They're little boats.

No, these are ideal for kids
to learn to sail on.

Either...either two children
or one adult.

The beautiful thing about learning
to sail on a small one

is you get a real feel for the
balance and trim of the boat

whereas you lose that
with a larger boat.

There's boats coming up and down here,

are you just about to start sailing?

We are. We're having a session this
evening for the local kids.

They're coming round after school,

and er, we're taking them out for a race.

Is there any chance my dad
could embarrass himself

and I can have a go?
We'd be delighted, yeah.

I take it all the kids can sail?
Oh, yeah. They're excellent sailors.

Before we take to the water,
we're going to make something

to help us work out which way
the wind's blowing

and my dad has a cunning plan.

We're going to make a weather vane

that points and gives us a wind indication.

But what I want it to do
is point the wrong way.

OK. If you look at a weather vane,
it's very simple;

you've got an arrow pointing to the wind

and a big thing at the back
that catches the wind.

What I want to do, instead of having
it point into the wind,

It points the other direction.
[LAUGHS]

That's my evil laugh, by the way.

Most weather vanes will have
something like a c*ck on it,

but us being hungry sailors, it
makes sense to draw the Morwenna.

There we go.

Now we have to balance this.
Not looking good, is it?

Got more to do on it.

I need a little arrow
as well to put on this end.

This is our upright, we're going
to attach it here in a second.

We then, on our upright,
place our vane.

Like this.
Spin round, very nice.

So it spins. Now what we need
to do is attach our boat.

Now, hold on...when the wind blows,

everybody expects this to point
in the way of the wind.

The wind's coming...from that direction.

[LAUGHS]

And this indicates confusion
from that direction.

Whatever happens,
they don't stand a chance!

There are lots of talented
young sailors here.

Some of them have even been tipped
to make it into national teams.

They're going to make us look
really bad.

But first, let's see
if we can convince them

to use our weather vane.

To help us in this competition,

we've made something to help you know
where the wind's coming from, OK?

So if you ignore everything else,
this is telling you

the wind's blowing this direction, OK?

So if you're out sailing and you need
to know where the wind's coming from,

always look ashore and you'll
see our little indicator

and use this, please.
Does that make sense?

No.
Will's not it!

Good man, Will!
[LAUGHTER]

If you don't use this,
you get disqualified.

Just don't expect us to give you any
mercy when it comes to this, OK?

It's all about the winning.

Don't expect any back!

Somehow I don't think
we're fooling them.

May the oldest man win.
[LAUGHTER]

Let's go, all the best, everyone.
Good luck, everyone.

[BLOWS HORN]

And we're off.
Well, nearly.

Almost over the start line.

We're starting at the sailing school
and racing to a turn point downstream

and back again.

Hang on, the weather vane isn't
confusing them at all.

If anything, it's confusing us.

Which way's the wind blowing? Have
you got any idea where the wind is?

It's soon clear we're never going to
compete with the kids.

They're off over the horizon!

We're done for,
and my dad soon radios

to suggest we retire gracefully
and get going with the barbecue.

I'm ahead of him, so I have one condition -

You have to say three little words,
'You won, son.'

James, you have fairly beaten me, son.

I'm raring to cook, so well done,
James. You beat your father. Over.

Very, very close race.

Yeah, for last and second-to-last.

They were miles ahead of us.

We got thrashed, actually.

But just because they're young
doesn't mean we won't feed them.

So what are we going to do?
What do youngsters like?

Well, burgers, but a healthy version

which is going to be our twist on a
lamb burner

called a 'lamb-agini'
because it's a little mini -

We don't call it a lamb-agini,
JAMES calls it a lamb-agini.

It's a little lamb burger.

Dad, I picked up this lamb from
Trevathan Farm.

Looks quite lean for lamb.
It's going to be nice, isn't it?

Healthy. We're going for a
Moroccan-style lamb burger

lamb and spices works very well
together,

so we've got coriander seeds, cumin,
rose petals and chilli flakes.

Stop, stop, stop, you don't get away
with saying that.

You heard right, James is putting
rose petals into the burgers.

I'm not putting them in you'll
notice, I'm chopping an onion.

Roses are a very distinctive taste
in a lot of Moroccan spices,

so we're going to whack that in
there.

First of all, start with the
coriander seeds.

It's going to take a bit of work, a
tablespoon of them.

We normally use cooked onions for a
burner, but erm...

raw onions, red onions are nice, as
long as they're done fine.

I'm adding a teaspoon of cumin
seeds...

...which I'm also just going to
bruise to release some of the aroma.

Teaspoon of chilli flakes.

A good pinch of salt
and our spice mix

is ready to add to the minced lamb.

I'm also going to put in
these rose petals.

You could use rose water
or essence of rose

but it adds a genuine Moroccan
flavour, doesn't it?

When it comes to the parsley,
I'm doing the st*lks first

because they add a little bit of bite
to it

and you can save the leaves for
garnishing and be all sort of...

'cheffy', yeah.

And we're going to put some mint in as well

Mint, the other way, I'm going
to do the mint leaf first.

Splat, lamb, chopped onion,
parsley, mint...

Now you have to do the hard work,
mix it all together.

In keeping with the Moroccan feel,

instead of mayonnaise
on the lamb-aginis,

we're going to go for
a Moroccan sort of mayonnaise,

which is adding some harissa paste in
with the mayonnaise.

Harissa's basically a complicated
version of these spices

with a little bit extra thrown in
there

and it's a really, really lovely
thing to add to any meal

if you want to try and make a little
bit more about it.

I've rolled out the burger mix

so it's easier to cut into
equal-sized portions.

Here we go, this is hot.

Square burgers being put on.

We're using a kettle barbecue
with a lid,

it acts a bit like an oven
so the burgers will cook more equally

and we don't need to turn them as often.

What we don't want to do, James,
is overcook them so they're dry.

I hope our young champions have
worked up a good appetite.

They're in for a treat.

Once they're done,
it's onto some focaccia bread

spread with our spicy mayo

and then the lamb-aginis
are ready to eat.

If you beat us at sailing, you're very
welcome to come and get a burner.

Don't be shy.

Right... Can I just confirm,
was James disqualified

for hitting the starter boat?
No, Cornish rules.

[LAUGHS]

If you don't like spice,
then that's my dad's fault

'cause he wanted to put extra
chilli in for beating us.

[LAUGHTER]
Whoops, sorry!

Has anyone eaten rose petals before?

Yeah, it's quite...it's used a lot
in Moroccan cooking.

It's very nice, yeah.

Looks really simple,
but tastes really good.

It's got lots of flavours.

As long as it's cooked
by someone else, I'm happy.

I'll take that as a victory
for our efforts.

You need one. Let's not forget
who's two-nil up here.

Pizza king and sailing champ
all in one day.

Can't be bad.

We are in the north Cornish resort of Rock,

gathering great food
cooked on board our boat.

We picked up some lovely fresh veg
from Jeremy at the farm shop,

and he's coming to join us later on,

along with Richard
from the sailing school,

but we still need
some more ingredients.

We're off to explore the countryside

and a landscape that's inspired
artists, writers,

and one of our best loved poets.

Over the years, Rock's become
an exclusive holiday destination

and it was championed by poet
laureate Sir John Betjeman,

who lived and died here.

This is Saint Enodoc Church,
where he's actually buried.

Remarkably, over the centuries
sand blew in from the beach

and completely covered the church.

The vicar and parishioners,
to go to services,

they had to come through
a hole in the roof.

In 1869, they hunched an appeal
and raised £650.

Over two years, the church
was dug out, completely renovated,

and normal services were resumed
without a ladder.

Makes it a bit easier
to get in, doesn't it?

See you later, son.
See you, Dad.

James has got the better of me
a couple of times already

on this leg of our journey.

But I'm confident Tim Marshall
has just what I need here

to get me back on track - Oysters.

Lovely to meet you, mate.
And you.

This is not too shabby a spot, is it?
Very nice, very nice.

We're in Rock, and your oysters
are Pacific oysters.

They are. But what makes an oyster in Rock
a good oyster, even though it's Pacific?

I think, it's my theory, that in
this estuary, when the tide goes out

it gets whipped up the coast, then a
fresh lot of sea comes in every tide

whereas some estuaries,
it influxes in and out.

It's a shallow estuary,
it's warmer I presume,

a degree warmer than a lot of
estuaries, perhaps.

And also in the middle
is the very mobile golden sand.

That tends to keep the shells very
clean, keeps barnacles off them,

and weed off them, so they've
a very clean outer shell.

May not be very important,
but it's all a selling point.

Tim and his brother used
to run the dally farm.

By luck, their grandfather bought
the farm's estuary shoreline

from the Duchy in the '305 for £50.

This fantastic legacy allows them to
farm both land and sea.

Tim shows me how the oysters grow
on a system of racks and trestles.

Right, well, these are the racks.

This is the young stuff
that went in earlier this year.

These come from a specialist hatchery.

Wow.
There they are.

I'm looking at these and thinking
what are you feeding them?

How do they grow that much?

They live on the plankton
that live in the river

so the nitrogen phosphate
is what actually feeds algae

and that's what it eats.

Now we look into this sized bag...

Whoops...

Back in the same place.

How old are these?
These are in their second summer.

So they're 18 months old.

They're coming on.

That's a year?
That's a year.

They'll put...these will put on a
lot in the autumn

and by the end of this autumn,
these will be... Much bigger.

They may be native to the Pacific,

but these little beauties have
obviously thrived in Atlantic waters.

What have we got here?

This is the oysters
we harvested earlier. Yeah.

These are possibly two summers old.

The next job is...to get
them ready for market.

This machine will wash them,

put them on a conveyor,
over the weighing cells,

and we'll end up
with six different weights.

Two harvested tonnes
of oysters every year.

I've got no idea what's going on
behind me here,

all I know is I'm putting them in
little containers

'cause that's what Tim said to do.

OK, so where are these destined for?

These, they're for the purification plant.

and they'll be ultraviolet-treated
for the local market,

erm, through the winter we sell a
lot of bulk to France unpurified.

Just like that? Just like that,
unwashed, unpurified,

Into an onion net, a ton at a time
and off they go.

Less money?
No, the French pay a premium

for what they call 'specialles'.

They appreciate an oyster a lot more
than they do in England,

and so we get that premium.

OK, what's going on in here, then?

We've finished draining them, fresh
water to get off all the mud,

pressure hose, wash them off,
get all the mud

and then they sit in those tanks
for two days.

All it is basically is salt water,
an ultraviolet light,

a small pump, water circulates
through the shellfish for two days,

the ultraviolet kills any problems
that may be in the shellfish.

Anything living in the water gets
zapped by this little tube?

Yeah.
I tell you what, mate,

if you can give me a small bag of
those, I'll feed you on the boat.

Ah, that sounds a good deal
[LAUGHS]

I'm winning! Come on.

Tim's oysters have given me a great idea

for a savoury finale
to tonight's dinner.

While my dad's off trying to find
some more ingredients,

I'm keen to explore the coastline of
northern Rock.

I've come to a little hamlet
with a tragic history.

This is Port Quin, a peaceful place
with that Cornish charm

of an old fishing village

and in its day it would have been
bustling with boats.

But sadly, one evening in 1698, a
tragic event rocked the community.

All of the boats were out
at sea when a storm hit

and destroyed the fleet.
None of them returned.

That left 24 widows here in the community,

and they couldn't bear living here,
so they upped sticks

and moved to Port Isaac,
leaving it a ghost village.

And it's been said that no fishing
vessel has ever set sail

from here since.

The contrast between
its stunning beauty,

and the menace of the vast ocean beyond,

makes this rugged little harbour
a very special place.

It's fair to say that looking out
to sea from here

you really can imagine
the sort of doom

that faced this community
once they lost so many fishermen

because it's a very,
very narrow passage

and out there, it's a lot of sea.

Our boat the Morwenna is moored
in the Camel Estuary

and with guests to feed later,
I need to get on with some cooking.

I'm starting with a roasted pepper
and tomato soup.

It's dead easy, but it tastes great.

I like my pepper and tomato soup
to be more tomato-y than peppery.

We get the seeds out.

I've also got some little golden tomatoes,

to keep the colour of my soup
nice and light.

They go in whole, and the baby ones
get chopped in half.

Finally, four whole cloves of garlic.

When I mast this, what's going to happen

is it's going to get caramelised slightly

and get a nice roasted
concentration of flavours.

I don't season any of this
till the very end,

'cause I want to make sure
it's not too salty.

Olive oil all over, just to help it
go nice and brown.

We'll pop this in the oven for about


For my main course, I'm going to be
doing a beef and oyster pie,

but I want to go for something a
little bit different in the pastry

so I'm actually going to make what i
call a beef pastry.

It's using beef instead of
normal lard or butter,

I'm also going to be using this
gigantic bag of flour

that I got from Saint Kew harvest.

It's just plain flour
that's been stoneground

and it's a nice organic mix.

All I want is 300 grams...

Next up, ten grams of salt,

then 50 grams of butter.

Normally, you'd use quite a lot more
butter...or erm, lard.

But I quite like the idea of trying
out this beef dripping.

Dripping is another name for
rendered animal fat,

and your local butcher or farm shop
is a great place to get it.

And now it's just a matter of
rubbing it between my fingers

to break it up.

The whole sort of beef and oyster pairing

is something that goes back
hundreds of years

when oysters were very, very cheap

and people used to bulk out their
beef stews and pies with them.

Nowadays they're a bit more expensive,

but luckily my dad knows a man who
er, did him a bit of a deal

so we've got some on the menu this evening.

I've now rubbed that
into a nice crumb mixture,

so I'm going to get on
with the wet element.

That's two eggs beaten
in ice cold water.

The eggs are going to help
my pastry be nice and elastic,

and hopefully make it a little bit
easier to work.

The rest of this egg, I'm going to
keep for later to use as a wash.

Now what I'm going to do is turn
this out onto a floured board,

and roll it, fold it, roll it,
fold it, roll it and fold it.

Rolling this out and then folding it
is a really nice and easy way

of getting a little bit
of air into the pastry

and also just working it
so it's evenly distributing

the remaining beef dripping.

What I'm going to do now
is wrap this in cling film,

put it in the fridge and
then in half an hour

I'm going to take it out and do
exactly the same thing again.

Roll it, fold it, roll it,
fold it, roll it, fold it.

I've been roasting my peppers,
my garlic and my tomato...

...with some olive oil,
some seasoning...

Not too coloured,
I kept the heat low.

I've got a pan with about
a pint of stock in it,

and I'm now going to get everything
from this pan in here

and I'll bring this to the boil.

Now I'm putting all my peppers
and my tomato through a sieve.

Don't want any skin or any seeds in here.

So much easier with a blender.

It's very smooth and it smells nice

but it may not have the flavour
I want yet,

so all I'm going to do
is just taste it...

...now, that's nice and sweet.

I can taste the tomatoes,
I can taste the peppers,

but it hasn't got the depth of
flavour I want,

so what I'm going to do
is add a gastrique

and that's just vinegar and sugar
together.

I reckon I need about
a heaped spoon of sugar...

...and a good spoon
of red wine vinegar.

When I serve it, it will allow the
flavours to come together

and taste different.

There you are. That little bit of
vinegar and little bit of sugar

makes a huge difference.
It's a winner.

It's hot work on a glorious day like this,

but it'll be worth it
when I beat James.

The latest leg of our cooking
adventure around Cornwall

has brought us to the north coast
and the village of Rock.

We've already found
loads of great ingredients

to cook for the new friends
we've made on our travels.

They'll be joining us
aboard our boat for dinner

and they'll decide whether James
or I have served the best dish.

What I've got here is some lovely
chuck steak from Trevathan Farm,

It's really nice beef,
going to be perfect in a pie.

I'm going to be making it with ale -
Obviously, steak and ale -

and oysters. This beef is really
perfect for slow cooking,

but because our guests are coming
really rather soon,

I'm chopping it quite small,

I'm going to braise it with some
really lovely smoked bacon,

and then put in the ale,
cook it for a long time.

It's a mixture of quickly
flash-frying it

and then that will render out
a little bit of the fat,

and then cooking it for as long
as I can on a very low heat.

Hopefully it's going to be a winner,
but I have to say,

I've never tried the beef
and oyster pie before.

I've only heard about it in history books,

so, for me, this is a real first.

The bacon will add more flavour,
but I'm trimming the rind off

because I don't want too much fat.

I've got some lovely fresh herbs here,

a nice amount of thyme,
about two tablespoons,

and a few sprigs of rosemary
and three bay leaves.

That's all going in there,
I'm also going to put in...

...two or three garlic cloves.

I'm not going to worry about cutting
the garlic too finely

'cause it's going to be
cooking for so long

that it's really going to just
disappear and break down.

I'm going to put it in a pan with
very hot butter and oil,

and simmer it for about
five to ten minutes.

I'm going to season this
with some black pepper.

but I'm not going to put any salt in

because I want to save that
for the oysters.

They're going to give me
that fresh zing from the sea,

which I think is going to go
really well with the beef.

A bit of flour will thicken my pie mix

when I add in a generous amount
of local beer and some beef stock.

Same quantity of beef stock to ale.

Yummy.
And stir it in.

And last thing before the oysters,
are oyster mushrooms.

So, a decent amount of finely
chopped oyster mushrooms.

I'm going to let these cook,

while my dad gives me a lesson in shucking.

Now, oysters. To get into them,
what you can do,

you can go in here with a
nice stiff oyster knife

and go in, ease it off and tuck in.

We know that the oysters are attached
to the top and bottom of the shell,

and we take this here,
along the side there with a knife,

just scrape it like that.

Until we get through.

Actually, I should
do it away from me.

See them? See that little bit of a
hole?

That central area? Yeah, we're going
to slide in along the edge...

and then just cut the knife
along the top...

Severing the top from the shell.

Then you pull it back...
Ha! No way!

You've got a nice oyster.

Now this beef is really lovely and
tender and it's all smelling great

I'm going to add in ten oysters
with all of that liquor as well.

Stir it gently into the dish,

then put it back on the heat
till it turns to boil.

Right, my beef and oyster pie is
ready to be turned into a pie

rather than a stew. I'm going to try
and evenly spread this out,

between five pie dishes.

Make sure you give everybody two
oysters each, mate.

Yeah. I'm going to try to mound
the meat up in the middle,

just so that the pastry
has something raised

so it's not all getting soggy.

I do want it nice and crispy on top.

Right, time for the pastry.

I'm just going to crimp the edges,
which is, to be honest, squidging.

A quick hole in it to finish.

Brush of egg wash...and then
it's ready for the oven.

So, on the menu tonight -

Our guests are arriving.

All right, guys, good to see you.

How are you?

Right, sailors up first,
don't be shy.

There's oyster fisherman Tim,
baking guru Jeremy...

...Mark from Trevathan Farm...

and Richard from the sailing school.

Good to see you.
Good seeing you again.

Once they've settled on deck,

I put the finishing touches
to my tomato and pepper soup.

Very simple soup, but to dress it up
I've made some croutons.

Now for me, that's just
a bit of stale bread,

some olive oil, some salt
and some garlic...all together.

I don't put the oil in the pan,
I put the oil on the bread.

The last thing I'm putting in my
croutons is a little bit of basil,

because it's a very fine soup

and the basil's going to add a little bit
extra flavour right in the middle of it.

And in goes the basil.

Right...toss it in and all the basil
oil will come out in seconds.

Now take it out of the pan
and pop it into a sl*ve.

That will stop it cooking
and also stops it sweating.

When you're serving soup,
if you put your ladle in,

lift it up, drop it down once and
then move it,

drips don't come off the bottom.

That smells like a summer infusion.
One of those things...amazing, wow.

Clear your sinuses, yeah.
Off you go, big fella.

There we go.

Yummy.

It's lovely. It is. I think
it's one of those things,

it looks simple, but the balance of
flavour there is absolutely spot on.

You need your vinegar and sugar.

Yeah. One of the best soups
to try in summer

and I think you've got the weather
to go with it, so I'm in trouble.

I think it's fabulous,
I have to say.

It's erm...beautiful, fresh erm...
I love the croutons.

I don't make a lot of tomato soup,
but, no, this is a good one.

Get the recipe off whoever made it.

All I can say it's nearly as good
as my wife makes it.

I have to say my first impressions
are pleased and relieved.

They look homemade, they've been
made on the weather

in a very small galley kitchen

but they smell great and that is a
serious beef and oyster pie.

I'm going to call it a proper pie.

What I've got here is some lovely
vegetables from Saint Kew's harvest,

really nice Cornish potatoes,

that I've just boiled and I'm now
going to toss in some melted butter.

And some lovely broccoli,
broad beans and runner beans,

that I've just gently steamed and
give them a healthy little aside.

You get one of these each...this is
our beef and oyster pie.

Impressive. Fair sized pie, that.

Jackpot!

This is a combination
I haven't tried, but...

It would be improper for me
to say what I think of it

because erm...self-praise
is no form of recommendation

but I like it.
Dad, what do you reckon?

The pastry I'm extra happy with,

but the main thing for me is
the oyster and beef and bacon.

It's good.
Do you like it?

It really is very good.
It is good.

This is very tasty.

It's the first time I've had oyster
cooked as opposed to raw

and...and it erm...
It's got a great er, texture.

It certainly goes well with the
beef, I thought.

Came out very nice.

Yeah, I'm not very...keen on raw oysters,

but they cook delicious
and very nice, yeah.

The beef's especially good,
I thought.

But I would say that.

Now for my savoury - more oysters.

This is a very, very simple dish.

Shucked oysters and they're quick
to shuck, we know that.

On each of these I'm going to put
a little bit...this is pancetta.

But this is Cornish pancetta which means

it's probably not called pancetta,
it's cured pork belly.

But it's pancetta, anyway.

How are we doing, son? Good.
How many of these do you want?

A dozen.
A dozen?

What I'm doing is just making some segments

erm...I think, really thin and delicate

because that just sums up my dad.

What is going to happen here

they're going to get a little bit
of lemon on top of an oyster,

under the pancetta and it's just
going to melt away,

it's just going to
be lemon and lovely.

Note I get the fiddly job.

Right, the pine nuts
are going to add some crunch.

Plus, they've got that little
earthiness

running through them
which is very, very nice.

We like pine nuts, don't we?

And under the grill...this is real
pancetta, so what's going to happen

is it's going to go translucent,
you'll be able to see through it,

and all the fat will go into the oyster.

And the last thing I want to do
is a little crack of pepper

before I put them under.

I'm going to put them under the grill
for a few minutes

then they'll be ready to serve.

Absolutely fantastic, yeah.
And been cooked nicely

and it's gone really firm

so you don't get that problem
with the consistency

that you sometimes suffer from.

Amazing, yeah. The freshness
of the sea came through, perfect.

I absolutely love this,
this is fabulous.

Looks pretty tasty.

That is good. It works well. The oyster...

seriously, this is a good
taste of the sea.

And the saltiness of that
pancetta...it's been cured well,

you can tell someone's done
a good job on that pancetta.

I'm going to have to tell you,
I've got a little match winner.

Mm.
There's an oily bit to it.

Right, nice and simply,
we need you to vote now.

Put your hand up for the course you
preferred out of the three courses.

So, if your favourite course
was the starter, hands up.

If your favourite course
was the main course, hands up.

If your favourite course
was the savoury, hands up.

Oh!

I did the main course today,
and my dad did the savouries.

Thank you very much indeed.

We really enjoyed that.
All our time here's been great.

James can have his minor triumphs,
but victory is mine.

Again, when it counts.

Must be on top of your star.

No, get over the river.
Get yourself over there.

The other side of the Camel,
there goes the blue star.

Taking Rock!
Well done.

There's still a bit more
of this coast to go.

Yeah, I thought that
was a good competition.

I'm warming up, I'm just starting.
This is early days.

We've really enjoyed our time on
both sides of the Camel Estuary,

but the open sea beckons and
we're off on our travels again

on the next leg of our coastal
cooking adventure.