02x16 - Bude

[bunniefuu]

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

We're exploring the coastlands
of the Southwest

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

We call at ports and harbours
on the way to meet the locals

and pick up ingredients to cook
tasty dishes on board.

It's just as well because
we're very hungry sailors!

'Today we are making our way to to Bude,

where we will be competing to bake
the best raised pie...'

I can only get one finger
and thumb in it at any given time...

'Taking lessons in surf life-saving.
That's a tongue-MM”?

We need to make sure
my dad doesn't fall asleep!

'And messing about with balloons.'
Hey! Oh, dear! Oi, get off!

What happened?! Did you drop it?
It's not even funny.

'All to make dinner for some
very special guests!

"Trawling our little tender,
the Morwena, behind us,

we're sailing up the Cornish coast towards
our last port of call along this stretch.

This is the furthest north
we'll go on this trip, Bude.

'When we get then, we'll search out

great local ingredients, get cooking
and then see who can make the but dish.'

'We'll be inviting some of our new
friends from Bude

to join us for dinner on board and
they'll pick the winner.'

Today, I'm making the starter and pud.

And I'm making the delicious main course.

'It's one of the trickier ports to
get into on the north coast,

and the way of getting in
is very different.'

There's a big breakwater on the west
side of it and we have to go around

that quite close to that, and it's
on that side for the canal entrance.

I'm hoping we've got some really big
surf and we can ride it in. Yeah.

'Entry to the harbour
is far from straightforward.

Our mooring is on the Bude Canal

Skipper Rob, and first mate Morwenna

need to time the MINI just right
to get through the sea lock -

the gateway between the Atlantic
and the canal'

'Luckily for us, Rob already
knows this part of Cornwall'

How well do you know Bude?

I learnt to surf on the beach,
when has a kid.

It's a big surfing beach,
drive out a long way.

All I know about Bude
is that near Bude somewhere,

St Morwenna had her cave and she
used to pray for the seafarers.

'So we've got a boat called Morwenna,

And a first mate called Morwenna.

And now we're heading for the home
of the Cornish saint also called Morwenna.

There's something in the water.
It seems like we had to come to Bude.'

'Today, we're sailing about 20 miles
up the coast from Port Isaac

and it's glorious weather for sailing.'

The tide's well out.

The tide's too low for us to
be able to get to the canal

We've arranged a lift. I think it's
that little one. I hope it's bigger.

Hiya! Hi!

'Members of the local surf
life-saving club

have come to collect us.

Mini Fry is the chief life saver.'
Welcome to Bude. Sunny Bude!

LAUGHTER

[THEME FROM HAWAII FIVE 0]

'This is a pretty gnarly way to get ashore!

'Before 1800, there wasn't a lot here.

But thanks to the canal
and the Victorian passion

for taking the sea air,
the town of Bude sprang up.

And look what it's turned into now!
Thanks to those Atlantic breakers,

the waves have had 3,500 miles

to build up and then
clash into the beach.

'It's a meal draw for surfers.'

'And when there an surfers,
them an lifeguards.

Bude has actually got the oldest
surf life-saving club in Britain.

It's run by volunteers, who we are
going to meet.' They will be busy.

They will Look at the people in the water.

If they want to be busy
I can go surfing!

'Surf life savers promote beach
safety.

The Bude dub was formed in 1952
by an Aussie called Alan Kennedy.

Our friendly ferry man, Mini Fry,
has the full story.'

Good to see you.
Are you well?

FEW

It started here 60 years ago.
How did it start?

A gentleman who was working for
the Australian high Commission

came down here and there were
servicemen down here at the time.

He looked at the surf and said,
'Very similar to home.

They really do need a surf
life-saving dub.'

And Alan took 10 of the local young men,

who'd spent all their lives running
around the beaches, and said,

'We need to set up something here
to get you guys qualified.'

And it sort of just continued from them.

Are you going to be doing
some drills here? We are.

We could do with a couple of people
to come in and give us a hand.

Shall we see you down on the beach?
Get organised and get in the water.

'Mini's going to explain the drill'

Plan of attack is, you an going to be a
patient today, d*ck. If that's OK with you.

Obviously, it's OK with me.

James likes you so much,
he needs to come out and help you.

That'll be your position.
In that position them.

If a wave coma, you
then can colour his mouth

so he doesn't take
a mouthful of water.

Haven't touched the moustache
since I was about four.

That'll be exciting. I expect some
of your toys an still in there!

Son, come and rescue me. I will.

Will you really? Only if you're
well behaved when I get there.

This is the funny moment, when
he's realising how cold it is.

Help! Help!

Taking his time getting out then.

Getting the feel of that Atlantic
warm water [!]

Soon as he signals,
I'll give you the span.

Then we're going to go.
Just come to that position.

'I've got a rope around my waist and it's
my job to rescue the person in peril -

In this case, the fair maiden, my dad.'

We're working as a team.

My linesmen are playing the rope out
over their heads.

As soon as I signal, they'll start

to reel us in and then
run to give me a hand.

We need to get him safely back on
the sand to make sure he's OK.'

I NEED A HERO

'What an actor! If Hollywood needs a

new leading man, they know when to look.

Errol Flynn, eat your heart out.'

James. Yeah. Excellent job.
Excellent.

We need to make sure my dad
doesn't fall asleep though!

[ALL CHEER]
Thank you very much!

Thanks, guys.
Thank you, son!

Welcome, dad.

You're probably all
in need of a bit of food.

I don't know if you guys
fancy joining us for something.

We'll bring it out. I brought
you down some fish tombs, too.

Lovely. We'll cook them.

OK. I'll tell you what. Top of the
beach, half an hour, we'll have food.

'It's sunny today,
but there's a nip in the air.

We're going to make a hearty soup

using some fish that Mini's given us.'

You come to the beach.
It's dead easy to have a barbecue.

But when you've been out there braving
the waves, we need more. Don't we, son?

Yeah. We're making a warming fishy
soup. It's going to have noodles in it

and a Thai influence.
Mini sourced us some fish.

I've got some cod and some imam.

Veggies, we're doing some
aubergine and red pepper.

A little bit of ginger, chilli and garlic,
and that, combined with some curly paste

that will really dear the sinuses.

But Pete, who was keeping us right
brought us some tomatoes.

We're going to put those in, too.

Putting a whole red chilli in,
yeah. All right. Yeah, at least.

The fish is just being filleted.

We don't want these
to cook for very much,

so at the very end, we'll
add it in just before we serve.

We're now at the stage where all of
these vegetables have started to soften.

We're going to get in some mi
flavour from some palm sugar,

some red Thai curly paste, some
lemon grass and then coconut milk.

About a teaspoon of fish sauce.

I actually like the taste of water
chestnuts in most of these things.

But more important than the taste
is that little crunchiness.

When this comes to the boil, we'll
pop in the bean sprouts and the noodles.

Noodles in.
Noodles in.

Bean sprouts in.

A good squeeze of lemon juice.

Fish. Oh, that's quite a breeze.

Not a bone in sight.

It's actually surprisingly quick
to cook. The fish is now done.

It's just a matter of stirring
through the coriander.

One stir, put the lid on and we'll
find them. Off saving somebody!

'Surf life-saving
spread all over the world,

protecting countless beach swimmers.

Bude was lucky to be in
at the beginning,

thanks to Aussie Allens efforts.

The volunteers are a fit lot. Loads
of exercise, swimming in all weathers.

Let's hope they've got
good appetites to match!

Hiya. How we doing, team?
Come on, don't be shy!

How we going to get all this... This
is messy. Smells very nice, anyway.

OK. Then you go, Mini. Pass it along.

Thank you. Ladies first.

Yeah, soy sauce. You'll probably
find the last people get all the noodles.

James hasn't gone
down that deep yet.

There you are.
Thank you.

It's lovely. Lovely.
Pass 'em along, mate?

Then you go. There is more. Then
you go. Who hasn't... Then you go.

What do you think of it, mate?
Beautiful Yeah! just try that.

Nice healthy meal. Sort of keeps
the team going. Smashing.

We've had a great time. This is our
way of saying thanks to you lads.

A thank you to yourselves for
putting this on for us.

The tomatoes made it, see.
You reckon? Yeah.

The tomatoes made it, see.
I ate quite a few of them anyway.

Do you think it's a bit exotic?
No, no, no.

Cornish people like exotic things
like this. What can I say?

Especially if it's free.

Yeah...

We're doing more cooking. Join us for
another meal, mate. That'll be lovely.

We'll explore the area and see
what else we can find. Smashing.

We'll cook up a proper meal
There's some nice plans to find.

We'll find 'em. Don't you may.
We'll feed you!

'11rat's our first guests invited
for dinner aboard the boat later on.

Now all we need is some ingredients
to cook up a feast.'

'We're in the far north of Cornwall.
on the latest leg of our journey

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

'We've come to Bude,
Cornwall's most northerly town.

When we arrived, the tide was too low
to get our boat into the Bude canal,

which doubles as a harbour,

but now, tide and time are with us.

Here comes the Morwenna.

She looks like she's surfing.'

It's a huge operation.

Each of those gates weighs more
than a double decker bus.

Mate, it's big. I like it.

'It's a difficult approach,
very close to treacherous rocks

and it needs plenty of skill
and concentration from our crew.

This is the only manually-operated
sea lock in the country.

It takes 10 strong men to shift
the gates. And here they are,

volunteers who are keen to keep
the canal functioning.'

Hi, Morwenna!
That was really exciting!

It looked it, like surfing.

Definitely a bit of surfing!

Yeah.
The skipper's still twitching.

Right!

Nice and steady, nice and steady.
Look at that. Who's in charge?

Apparently, this side's
called the dark side.

They don't talk to the other side.

'Once our boat is safely inside the lock.

those huge gates are closed behind us.

Then water pours in to
raise the level of the lock.'

Look at that! Precision.

Of course, when all the canal water
gets put in there, it's going to hold.

The sea's down there.

Locked out. And this end,
the canal is now flooding in.

Water is rushing in there.
Morwenna's just rising up.

Amazing, isn't it?
Almost level

They open the gates and
she just glides through.

That looks like a
pretty amazing surf.

I've never seen anything so big
on a wave before. How was it?

That was really exciting.
And it all happened very fast.

Was there any - We literally just surfed
through and the rocks were just there.

WIHMEMIWM

Our depth went down and so
there was a little moment. No!

You were point two! That's this much
underneath the boat, by the way.

That's not very much.
Oh, yeah. Heart going.

We thought we were
going on to the locks.

The waves were actually taking us
sideways as we were coming in.

We were having to...
Whoa...

This is the end of our journey
up the north Cornwall coast.

It's important.
Morwenna, the boat.

Morwenna the person and St Morwenna
is associated with the area.

Did you say a little word to her on
the way? I didn't have time!

I didn't have time!

'When it teaches the canal level,
the second set of gates is opened.

The Morwenna glides through to
a safe haven on the other side.'

Thank you very much, team!
Much appreciated!

Thank you, the dark side!
Thank you.

JAMES: Cheers. Thank you.

It's largely thanks to the canal
that the town of Bude is here at all

Unlike up north and in the Midlands,
when the canals

were built for heavy industry,
these were dug out to help farmers.

The sand on this beach is rich with
lime and the soil in land is poor.

Barges laden with sand were carried
inland to be used as fertiliser.

A neat solution. I like it. Yeah.

d*ck: Like it. Why not build
a barge here. Yeah...

'The canal took six years to build
and was completed in 1825.

It closed only 76 years later,

put out of business
by the arrival of the railway.'

'It's no longer a working waterway,
but thanks to the Bude Canal Trust,

a five-mile stretch has been presented
and maintained for us all to enjoy!

'We've left the towpath and
headed off in search of ingredients

to cook dinner on
board tomorrow.

We've heard of a farm nearly where
they cure and smoke their own meat.

Irresistible.

Fiona Halding greets us at the door

and takes us straight through
to see the farm.'

There appears to be animals everywhere.

When we came down here, we had this idea
of what a traditional farm should be like.

Instead of just picking
one and concentrating on it,

we did a bit of everything.
We've got cattle.

We've got sheep, We've got chickens,
ducks, turkeys - you name it.

We realised we weren't making
a living from the animals.

So you have to add something to
the production to make a living.

'So Fiona started her Cornish charcuterie,

making prepared meat like pates,
plus and sausages.

This is what we've come for,
a fantastic raised crust pork pie.

Where is my pie?
We've got to make the pie.

You mean, we've
cycled all this way

and we can't actually
start the day off with a pie.

No, you're hungry. So, unless
you make your pie properly now,

you'll stay hungry.
Sounds very bossy.

'First, we need to make the pastry.
This is hot crust,

a very different technique
from most pastries.'

What you need to do first - you
want to get your lard and butter on

with the water,
because it needs to melt.

It's going to go into the flour.

Next, what you want to do is
blend your eggs with your flour.


Two eggs.

Turn it into bread crust.

'Fiona's background could
hardly be further removed

from this life as
a rural pie maker.'

OK. When did you learn to do all
those things you're doing?

has in the City, for my sins.

Once we started having children we
weren't ever there to see them.

My husband and I were looking
for a different lifestyle.

We came down here and we took up farming.
I don't know why. It was a mad moment.

In the meantime, the farmer was
winding down his farming activity.

I said, 'Can I come and help?'

You leave that to rest for a while,
while we sort out the filling.

Mine won't be pork. on, what's yours
going to be? It'll be duck.

Duck? Duck pork pie?
I love a duck pie.

Duck pie? [d*ck 0mm]

'The pie is mine.
Mine’s going to be pork and apple!

'We start off by mincing
the meat with seasoning.

I'm also adding extra duck fat
because the duck meat is so lean.'

We're ready to go and raise some pie.

Orange, duck, white pepper and salt.

What I've gone for is pork, apple,

a little bit of mustard
and some thyme.

I'm also going to do an extra trick,

which is to put some thyme and
whole-gram mustard into my pastry,

so that when it raised it's got
an extra pastry layer to it.

The competition is getting
very close and tense.

We're about to raise the plus.

'It's the lard, hot water and the
pastry that makes a raised pie.

Shortcrust pastry is kept
as cold as possible,

so that you can roll it easily.

You want hot water pastry like putty.

Maybe it's the size of the tin.

Now I want to try and work it up -

Work it up. le not to make any
creases in the pastry.

I think that you're both
doing remarkably well

James isn't doing that well.

'Our fillings go in and then
we have to pop on the lid,

pressing it down very carefully!

I can only get one finger and
thumb in at any given time.

Right, guys, let's get it in.
We've got time.

Right, 20 minutes.

It all looks pretty special

'Once you get them out of the oven,
there's one more job to do.'

OK. Right, I'm on.
Over to you, Dad.

'When the plus have
cooled, we inject a pork jelly

to fill the air gap between
the pastry and the meat.'

Come on!

Marks for presentation, taste,
but then over all right.

Looks traditional.
It does look very nice.

Nice pastry.

'Ideally, you'd let them set for
several hours.

But we want Fiona to have a taste
and tell us which one she piefels.'

Right. You're going to eat it
eventually.

Go on. Eat it.
Having a little tiddly bit.

'The tension. Will she pick my
cider pork pie or my Dad's dodgy duck?

OK, if I was to go into a shop now

and choose one to buy, it would be James's.

Yeah! Congratulations.
A close competition.

I liked - I think it was the thyme

In the pastry that just...edged it for me.

Do you fancy joining us on
the boat for a bite to eat?

I'd love to join you on the boat for
a bite to eat. We'll cook for you.

'As well as our
plot, Fiona gives us

a lovely joint of beef for
tomorrow night's dinner.

I'm heading back to the boat but James
is going on an expedition of his run.'

I'm off somewhere quite intriguing.

When are you off to?
A couple of local characters,

a Cornish smuggler and
a lady called Miss Muffet.

Stay safe. Cycle carefully.
I will

'It turns out
I don't have far to go.

I'm after some cheese and Sue
Proudfoot makes it right next door.

She's invited me to come and get stuck in.'

Hi there. Hello. Sue. Welcome.
Lovely to meet you. I'm James.

Compulsory footwear here?
Yeah, ready and waiting for you.

That's not all. I'm afraid.
We have a piny, too. Good.

I see we've got something started
here. What is happening?

Yep, this is Celtic Gold.
We're letting off the whey in the water.

Right, stretching it back.

One, two - lift!

Oh, my God! One, two, lift!

Yay!
That's great.

What we've got to do is bleak
this lot up. Yeah.

We've got to shake salt over it and
work the salt right the way over.

What we need to do is hank all
the cheese up to your end. Right.

And then we'll start
putting it into moulds.

'No matter how many times
we get to make cheese,

I never get tired of it,
even though there's been

quite a few opportunities
on our travels.

Maybe that's because I like
eating cheese so much.

We're making Celtic Gold, one of the five
types of cheese that Sue produces here.'

All right?
Right. Yeah. OK.

If you can pop it over them.

Celtic Gold. Ready to press, yeah!

Absolutely. OK, it goes in like
that. At the bottom, like that.

Keep your fingers out of the way.

Hey, hey! Wow, look at that!

[LAUGHS] That is the and non
starting to turn into a cheese.

Absolutely. That's getting rid
of the excess water and whey.

There is a final stage
that involves cider. Yeah.

Is there any chance we can see that.
Absolutely.

Whoa! Look at that!
What a smell!

Wow! It is a potent mixture
of slight apple ciderness,

but also there is a very strong,
heavy cheese -

It's almost like that French cheese.
Yes.

To establish the lovely golden
rinds on the cheeses,

three times a week
we picked the cheeses up,

a bucket of local cider
from Cornish Orchards.

Scrubbing round the cheese like this.

Putting apple and cheese together
using cider, I think that's genius.

'Sue's been making cheese for 12 years.

She sells it to some of the finest
food shops in the country,

including London's top cheesemonger.

To make ends meet, I literally have

to get on a train in Exeter
with a knapsack full of cheese

and knock on a few doors further afield.

And I smelt the train out and
it was raining cats and dogs.

So I waited in the corner. They not
a queue of people in the shop,

and when everybody had gone,
I stepped forward

and by this time a puddle of
water had gathered round my feet.

I explained I had come up from Cornwall -

'Oh, yeah, yeah. Come through, please!

And the managing director
cut straight across me.

He said, 'Yu, yet.
We know very well who you are.

Nothing wrong with the samples.

We just wanted to see what your
attitude was.'

Coming all the way up from Cornwall with
a bag of cheese. That shows commitment.

I think desperation, actually...

Right. Won...
Look at this.

I'm looking for a special cheese actually.
OK.

Something that would go
with barbecued meat.

I'm thinking of a pastrami dish.

Something unusual
OK.

Well. we've got a new cheese that we
launched this year called Cornish Smuggler.

'This one's a bit like a Cheddar.

A red vegetable dye is added to the curd

that gives it a very distinctive look.'

It's already a winner really.
It just looks so different.

It is different, isn't it?
It's always a talking point.

Actually, the flavours
not too bad either.

So, what are you going to take?
I'm going to serve this at the meal

But I know that my dad would k*ll me
if I didn't take some back for the boat.

No problem. If I could have some
Celtic Gold and some Miss Muffet.

That would be great.
There you go.

Will you come and join us?
There will be cheese on the menu.

Oh, I'd love to.

I'd love to. Thank you very much.
Thank you. I'll see you soon, Sue.

Thank you. Bye.
Bye.

'That's beef and cheese
for my main course tomorrow.

I've not absolutely top-notch
ingredients from Fiona and Sue.

My dad will have to come up with
something pretty special to beat me.'

'We're exploring Cornwall's
coastline in search of great food.

Our boat's moored on the canal at Bude

and tomorrow we're going to be
cooking dinner on board.

I've already got my main course
pretty much sorted.

'Before we hunt for more ingredients,

we want to check
out our local church,

that our First Mate and
our boat are named after.

The church here at Momenstow is dedicated
to St Morwenna and john the Baptist.

Who was St Morwenna?'
'She was a sixth-century saint

who was supposedly the daughter
of an Irish king.

She moved here and built this church
or legend has it,

by carrying all of the stones up
from the beach on her head.'

I can see our Morwenna doing that,
you know?

She'd have a go.
I don't think I'd volunteer to help.

'That's our Morwenna pilgrimage over.

I feel a sense of completion.

Now back to the boat
to see our own St Morwenna.'

# Into each life
some rain must fall...

'James has gone straight back to the boat.

Not a bad idea, as the weather
has taken a turn for the worse.

But I'm after some fresh veg.

I'm heading for Seasons Harvest,
close to Cornwall's bolder with Devon.

They should have just what I need.

Richard and Essie Nichols swapped
dry life in London

to follow their dream
of running a smallholding.'

RICHARD: This is our garden-garden,
when we like to look out on.

'Close to the house there is
a lovely garden with flowers,

fruit trees and raised beds
for growing vegetables!

# When I think of you

♪ Another shower falls... ♪

The but am is just beyond here.

We are coming through
to the productive area. Yes.

That's right. With our poly tunnels.
Wow! Look at this!

'When the weather is
so unpredictable,

you need mend shelters like this
to protect your crop.

Richard and Essie certainly have
plenty of variety in here.

They grow masses of salad leaves,

vegetables, soft fruit and herbs,
which they sell at farmers' markets

from a cart outside their house.

I have to eat one of those,
I'm afraid.

OK, what exactly is Seasons Harvest?

Well. It's my whole life.

Really?

I just love growing things.

I love growing food that's
full of flavour and nutrition.

And I love working with plants.

OK, Richard, did you just come along
for the ride, or what?

Are you into this sort of thing?

My conscience changed
about, oh, eight years ago.

It was a change of career.

I went to college. I got a piece of
paper saying I had, you know, passed

and I changed career into gardening.

And, we hold hands now round the garden.

Essie, what are you most proud of?
I think the whole thing really.

The way it's coming together and
integrating all the different elements.

And actually getting physical things
do this on the ground

that have come from my little brain.

And are now translated into things

that we can show off
to lovely people like you.

I see some fruit and veg
that I really quite fancy here.

Anything I can do to help earn
something? There is actually.

We've got a -
We got a little challenge.

OK. We need some help with.
I like challenges. Yeah.

'First, I get to pick veg
to my heart's delight.'

This is celeriac. It's not celery.

We've got a basket for you.
And some lettuce leaves.

I can see some rocket as well

This is the next stage
of our propagation.

This is the next stage of our
Spearmint? Yes. It is spearmint.

I did mention our little challenge.
Now it's payback time.

I wonder what this challenge is?
We have a few problem at the moment.

We would just like your advice.
Ah...

This is serious.

Ah...

I see what you mean.
Yeah.

It's a root store.

What are you going to store inside?
Parsnips, potatoes, celery.

celeriac, beetroot -
that sort of thing.

But in freezers.
In freezers.

Not switched on freezers,
because they are insulated.

But we need to get rid of the water first.

Let's try and get a trench across
them get the water down and then you

can fill the trench in with gravel
and it will just keep running away.

This will happen every time
it rains if you're not careful

# Yeah, yeah...

There is a chance this water
may start flowing.

We will find out how
far we have to go.

Okey-dokey.

There it goes.

It's flowing downhill

It is not going fast.

It is not far off going
down then, you know?

It could be easier than we
thought. But probably not!

He's done this before, hasn't he?

I'm Irish. This is, I think,
our biggest issue, Richard.

See where it ripples? Yeah.
That's the edge of it.

That's what we need to dig out.

'There's a great way
to describe the soil here.

Stagnogly. That means
it doesn't drain very well.

which is why we have to give it a hand.'

How do we get the water out of them?

When the duck gets grounded - Yeah!

we know that the water is going down.

Does that sound like sensible,
technical innovation?

That's great. Thank you.
I'm so glad. [LAUGHS]

'Essie's idea isn't as quackers
as it might sound.'

The water on the outside's drained away!

but on the inside it's like a bath,
so we have to try

and get a little hole under
the foundations to get it out.

That's the theory.

'Basically, we're trying
to make a plug hole

so water can run away down the slope
along our little trench!

Ah...

What's that?
Feel it?

I can feel that.
Yeah.

Oh, we've got movement inside.

The duck's going to ground there,
Essie. Look. Yeah. He's on dry ground.

The water's all coming out.

So that water has gone over them
over a period of time.

Give you something to work from now.
Yes, it's brilliant.

Ventilation. Yeah, that's right.
That's the next phase for us.

Earnt my lettuce yet? You have.
Certainly. Thank you so much.

See you on the boat? Yeah. Look found
to it. Look found, too. You take care.

I'm jiggered! What's all that about?
Good man.

# MUD: finer Feet

Hard work. But I've got my maid.
Lots of lovely veggies packed in.

I've got five guests to feed,
including Richard and Essie.

So I'd better get back to the boat.

James is there ahead of me,
in the sunshine.'

To win today's competition,

I'm going to be cooking pastrami.

It's the sort of thing you can do
at home really quite easily.

Pastrami's a New
York deli favourite.

It's usually beef and it's marinated
cured and smoked in turn,

producing a tender, spicy joint -
perfect for sandwiches.

What I'm going to do is add
in some classic combination

of herbs and spices that
make pastrami special

The first is cracked black pepper.

And then dried chilli flakes,
some very finely-chopped garlic,

and a spoonful of smoked paprika.

And a large amount of coriander seeds.

Now that I've spread out
the herbs and spices,

I'm just massaging it all
into the outside of the beef.

Now I'm going to roll it up again,
plonk it on a baking tray,

and shove it in the oven.

The pudding I'm making is
going to use the mint I have,

so it's going to be a
chocolate-mint pudding.

Nice and simple.

I'm going to go back and make
an old-fashioned cornflour custard

that's going to set.
First things first.

I need to make my custard.


I'm going to add in three
tablespoons of cornflour.

And one and a half of cocoa.

I put the coca through a sl*ve.

Look, there's always lumps in it.

A quick mix of those...

When you're using cornflour,
you have to add cold liquid.

If you add warm liquid,
it goes lumpy. No good at all

So half of my milk goes in.

I'm going to whisk that till the lumps go.

Thick and chocolatey!
I'm going to turn this on.

Now, the other half of my milk,
and an equal quantity of double cream.

I'm going to bring this up until
it boils and I'm going to boil it

for about five minutes until
it goes nice and thick.

I want some mintiness in this.

To get the mint oils out of it,
I'm just going to rub it.

And in it goes.

My chocolate mint is coming together here.

But I also want to have little
chocolate cups to put it in.

This is the perfect way to mold
my chocolate mousses.

Here I have a balloon
with some water in it.

I've melted some more dark chocolate
in another pan to dip balloons into.

We'll set it on some greaseproof
paper like that.

on... That's a beauty.

Like that.

Big chocolate cups for people I like

and little ones for people
who aren't going to vote for me.

This is a lovely velvety sauce.
It looks really good.

But not quite chocolatey enough.

I want it to be nice and sweet,
with my mint.

So I'm adding in some more chocolate.

Take it off the heat and just stir
until the chocolate melts.

It won't take long at all right.
That's looking lovely.



Until, stirring until it melts.

And then, I don't mind leaving
a couple of leaves in there,

but I don't want the st*lks left.

My last little ingredient -
some extra-strong mints.

In they go.

And a quick mix, now,
into the piping bag.

When this cools, I can put into my
little chocolate balloon basket,

and it's going to be yummy!

'With preparations for
tomorrow's dinner well underway,

there's time to
relax with our an!

Cheers, crew!
Cheers. Cheers.

Cheers, all. By drinking this, we're
saving a little pool round the corner.

I saw it earlier. It's lovely,
isn't it. It looks great.

'The pool was built into the sea cliffs
in the 19305.

At each high tide, fresh sea water pours in
and gets trapped when the tide goes out.'

'The county used to maintain it
but when funds were cut,

locals stepped
in and took it over.

They hunched a special him
to raise money for its upkeep.'

I've swam in that pool. Have you?
When you were little? When I was a boy.

Oh, cool.
You said you've surfed here, too.

Did you ever think you'd be
surfing in on a boat? Never.

That was quite
impressive, actually.

That was a good surf on
the way in. That was exciting.

'It's a beautiful evening and so tranquil,

the calm before the storm.

Tomorrow will be cooking to see who
takes the honours at Buda.'

'We're in Bude, the most northerly point of
our coastal cooking trip around Cornwall'

'We've collected fantastic
ingredients to make dinner on board.

But I need a bit of help.
James is making some bread today!

Yes. I'm doing rye bread to
go with my pastrami samie.

It's quite slow to prove. So, I'm
going to get my dad to help me.

James wants a prover, to
makes his bread come up quickly.

For that we need heat. We've got
our gas burner here.

And this is the main body.

'We've got two cans - one for the
burner and one for the bread.

We're going to cut the top off
each one and slot them together!

'I'm inserting a couple of rods
into the top tin.

That's so the bread haul's
got something to rest on.'

This is the heat box.
In here is going our gas source.

It sits in here.

I can reach into the hole
to turn it up and down.

You also need air to come in and out
to keep the flame going.

We'll have our prover on the top
and our heat source on the bottom,

and I can even turn it out
of the wind. Simplicity itself.

But it sharp now so we need
to make it safe with some tape.

On the top, sir.
Let's have it. Da-da!

Now we just squeeze these two
together. They do fit inside.

Lovely.
It's such a good fit.

I can lift it up from the top.
Hey!

Next up is the water.
A bottle of water in here.

Dough coms but in warm, damp
conditions. That's what we're aiming for.

When I light the gas in here,

this heats up the water level here,

It steams this am, the bread glows.

And it's going to rise up, get
large, and ready for the oven.

We have got a slight issue. Yeah!
No bread.

That's all right, Dad,
I've got a plan.

This is going to be rye bread,
so rye flour,

sourdough culture, instead of yeast,
salt and water.

# Now I'm eating my heart out

# Trying to get back to you...

What I've got here is some rye dough.

It's been roughly mixed together.
Now I'm going to work it

and then I'm going to put it in a
basket and leave it to prove.

'Rye bread is dense, dark and nutty.

It's a classic combo with pastrami,
New York deli-style.

The flavours go so well together!

Ah, it's nice and warm already, mate.

That means the water in here
will get nice and warm

and turn this chamber into the
perfect bread prover environment.

'It seems a shame to go below
on such a lovely day,

but I need to get on with my starter!

I'm just going to make a very
simple little celeriac rosti.

For that, I'm going to use celeriac,

potato, lemon zest - bound together
with a bit of egg. Simple as that.

'This is some of Essie's celeriac.

It's the root of a variety of celery.

It tastes a bit like it, too.'

For starter, I want half a dozen
rostis so that should be plenty.

Like all those things,
they discolour easily

and so it's time for some lemon zest.

Half a lemon. It's more than enough.

It's just to keep the colour.

You may have gathered,
that I like my spuds.

So, what I'm going to do is mate one
little waxy potato in there.

This gives it a different texture.

And my final ingredient is some
beaten egg.

Egg and really good pinch of salt.

And then pepper. Here we go.

Done.

'I'm going to serve those crispy
little offerings

topped with tiny quail's eggs
that we picked up in Port Isaac.'

The pastrami's been steaming for
a couple of hours at a low temperature.

What I'm going to do next is hot
smoke it.

Now, for the hot smoke,
I've got some hickory,

this lovely flavoured wood,

...smells good now...

but once it starts smoking,
it's going to be fantastic.

What I'm going to do is
wrap up a panel of it,

puncture it...

then it on the hot grill. sitting
next to the beef as it cooks.

This beef has started to
really soften and infuse

with all of that amazing
flavour from the spice run.

What I'm going to do now
is simply put it on the grill

In it goes...

The bread has come up nicely. Here we go.

So, as you can see, there's
a lot of air in there.

All I've got to do now
is slash across the top,

put a bit of water in the oven
and cook it for 40 minutes.

So, on today's menu:

Hello!
Hi, good to see you.

'Our guests have arrived.
There's cheesemaker Sue,

veg growers Richard and Essie,
and pie-queen Fiona.

Mini the lifeguard
will be joining us

when he's finished his bay-watch
duties down on the beach.'

Whoa! Well done. And he didn't
waste a drop that's my hoy.

Make yourselves comfy.
We'll feed you in a minute.

Your very good health.
Cheers. Cheers, everybody.

It's normally, not that difficult,
but under pressure...

Don't break the yolks.

[SIGHS] Good man.

I pop them in.

'The rostis take a few
minutes to cook in hot oil.

They're pressed down to
get them nice and crispy.'

Ready to get the next egg.

'I'm poaching a
quail's egg in hot water

and in no time at all, my
starter is ready to serve,

with a drizzle of dressing
made from chives,

olive oil, red-wine vinegar, and sugar.'

Look, here we go, starters. Ah-ha.

There you are!

Erm, don't eat it all at once.
Thank you.

Hello, mate! Take a seat.

It's a delicate thing. You
won't put on weight. [LAUGHTER]

Enjoy. le it. See what you think.

[LAUGHS] Where's my one?

You need about four of those, mate.

on, is he eating it... It's OK.

He's eating it. It's gone in.

Lovely balance of flavour.
It's very nice, Dad.

The main course will scale them.
As long as they've mom for pud! Yeah.

I'd better go came the pastrami.

That's got loads of flavour.
Even though I am the celeriac,

I didn't think you'd make me like it.

Enough lemon in there to hide
it a little bit? Yeah.

The lemon does it. You get a really
fresh lemony zing. It's gorgeous.

It's still got texture and crunch.
That is lovely.

'For my main course I'm going
to combine Fiona's salt beef

with Sue's cheese and a few extras
for taste sensation.'

This cheese you will love.

It's marbled. If I can just have

ten slices of that.

What I'm going to do is now
assemble a pastrami sandwich.

First of all. a bit of sauerkraut.

On top of that, Cornish Smuggler cheese.

Another piece of rye. Mustard.

Now it's time for the pastrami.

Some pickle...

Little bit of salad…

HTFIIMR'III

This should make up for the size of

my dad's starter - my strami-samie!

One at a time across hero. Oops!
Dropped it [!] That's not funny.

Your main course, ladies and gentlemen.

Well done. Thank you.
That is beautiful

A work of art. It is beautiful.

You got to pick it up.
Get one bite!

Go on, Fiona. [LAUGHTER]

I don't think so somehow...

Do you think you can get all the
flavours into one mouthful?

He's done it. He not it in.

I can say what I want about James
right now, he can't speak.

OK, hold on. Here we go. It's all
about the moment.

A load of flavour in there.
Mmm...

The cheese still comes through.
The beef has got that smokiness.

That is good. Spot on.
Absolutely spot on.

It's really nice. It's really tasty.

It's got loads of flavour and it's a
fabulous texture.

I don't know what he did to the
beef, but it tastes fantastic.

With the combination of all the other
ingredients, I'm amazingly impressed.

If they thought that was good, wait
till they try my chocolate pudding.

The way to pop the balloon

is up here when there's no pressure.
See, up here.

And the air comes out of it

and I should be able
to extract my balloon...

Then we go.

That looks quite all right.
Do I get to have a go?

Oh no, this has not water in it.
on... Do you want me to nip - Yeah.

Down the bottom. If you cut it
before it gets too hot. Here. Yes.

Cut it off so that the water comes
out. I'm getting wet with water!

James! Oh, dear!
H9y. net off!

What happened? Stop it!
Come on. You're not even funny!

'Didn't see that coming.
'Grow up, Dad!'

OK.

What we'll do is - I'm going to
Just fill the little cups...

That is a gooy ganache.
It's so warm in here.

It's not going to set. We will have
to get it up then fairly quickly.

'A simple garnish and my
deliciously, creamy choc-mint cups

are ready to knock
their socks off.'

If I give you this.
Oh, look at that!

How did you make those?

'Do you think there's enough
chocolate, son?' Very good.

It's a chocolate shell Go for it.

Are you sure? Yeah, yeah.
I feel a bit guilty destroying it.

You've made it ooze everywhere.

You have no finesse.
I wanted some of the shell.

I'll eat the filling first. Amazing.

I'm going to try some of the shell
Do you mind if I pick it up?

You just bash it.
It's going to be fine.

Great. Well done. Mm...

We can't leave it there.

'James obviously enjoyed it.
What about our guests?

I feel...totally decadent.

I'm a pudding cake man and this is

just down my street.
I can't get enough of this.

Got a sweet tooth as well
So, absolutely lovely.

Absolute chocolate heaven.
[LAUGHTER]

OK, please raise your hand if your
favourite course was the starter.

OK. Please raise your hand if your
favourite course was the main course.

OK. Now please raise your hand
if you preferred the dessert.

Two, two, one.
That was great. Well done.

Well done. Cheers.
[LAUGHTER]

Yes!

As far north as we go.
Well done. In goes a blue one.

We are heading off
in a different direction.

It's a bit blue, isn't it? The
colour... I'm feeling blue. Ahh...

We're halfway through. I'm going
to come back in the second half.

Well done, Dad. Mate, Thank you.

'We've had a great time here in Bude,
especially since I won.

That's 10-5 to me so far on the trip.

There was a draw but we don't
talk about that one.

But now it's time to leave the
beautiful haven of the canal

and head through the lock gates
to the open sea

on the next leg of our Cornish
cooking adventure!