02x17 - Penzance

[bunniefuu]

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

We're exploring
Britain's coastline

in search of ingredients
to cook aboard our boat.

We're calling into ports and harbours
along the way to meet the locals

and pick up ingredients to
cook tasty dishes on board.

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

Today we're making
our way to Penzance,

where we'll fish for
mackerel, Strawbridge-style,

I'm trying a new technique.

...putting our own twist on a
traditional Cornish pasty...

We've been here
for two or three days.

My dad is still trying, badly,
to cook this Cornish pasty.

...and trying out our rugby skills.

Just pretend you're eating
some of my pasty.

All to make dinner
for some very special guests.

I've never, ever had a stuffed cabbage.

And I've obviously never lived.

[LAUGHS]

We're on a coastal cooking
adventure around Cornwall,

the Channel Islands
and the isles of Scilly.

We're having a fantastic time,

discovering great food and
cooking it for the people we meet.

We take it in turns with the courses,

and we have a friendly competition
to see who can make the best dish.

Our guest picks the winner.

Today I'm making the main course.

I'm doing the starter and dessert.
I've got a bit of catching up to do.

You'll get there, son.
I'm feeling confident.

It's just down to taste.

Skipper Rob and first mate Morwenna brought
the boat down from Bude around Lands' End.

We've joined her for the all to Penzance.

We're docking into Penzance for two
reasons. Firstly, as an embarkation point

to head off to the Scillies afterwards.
Secondly, 'cause we love pirates. Arh!

Well, actually, Penzance is one of
the most westerly towns in Britain.

Before the railway was built, the
only way to really come was by sea.

That included Barbary corsairs, or
pirates from Africa. Told you so.

Bent on pillage. They'd pick up a bit
of produce, like us. Hungry sailors.

Pirates.

Come into the bay.

Penzance is a busy harbour,
used by local fishing boats

and the ferries that sail between
Cornwall and the isles of Scilly.

Once the Morwenna
is safely moored,

we're ready to start exploring
this part of the county.

Classic Cornish weather - the clouds
have parted and there's glorious sunshine.

just as well. Because
we're off out to sea again.

We're heading out of Penzance
to go mackerel fishing.

Here's a very useful fact
for you to know about mackerel.

It's to do with the word mackerel.

Every single underground
station in London,

except for one, uses a
letter from 'mackerel' in it.

Mornington Crescent?

M for mackerel.

Marylebone?

You'll work it out, son, I have no
doubt.

Monument? No. No M.

Ah. St John's Wood. 15 that it?

Saint John.

It's a bit of a random fact,
even by my dad's standards.

Our first bit of pirate booty
is a real local treasure - mackerel.

Stuart Mtflaly is a Penzance fisherman,

but he keeps his boat on the other
side of the Penwith peninsula, in St Ives.

It looks like we might have a bit
of local competition for this catch.

All right, Stuart? Good to meet you.

Hi. How are you?
James. Nice to meet you.

Is it all right to come aboard?
Yeah. Mind your step.

Good to meet you. How are you doing?

Thank you very much.
Cheers. We all ready?

Yeah. Ready.

Stuart's been fishing
since he was 16.

He followed in his father's footsteps
and worked with his dad for 25 years.

Stuart's boat is easy to spot.

It's painted black and gold -
the colours of the Cornish shield.

And it's the only one
he's really happy to board.

Believe it or not, he gets seasick
on any other boat.

We must remember that, if he
joins us for dinner on ours.

Most of us would fish for mackerel,
you know, a few fenders on a line.

Stuart here's got 27 of these,
sort of, very bright hooks.

That's a lot of fish on one line.

Mackerels swim in large shoals off a coast,

mainly in the summer and autumn.

Cornish fishermen
have been using

the sustainable method of
catching them for centuries.

Catching mackerel by hand - is it
worthwhile? What sort of price do you get?

At the moment, they're sky high.

The price is top whack at the moment.

They're £5-£6 a kilo.

Really? Last week they were £1.80.
Week before, they were 80p.

Average a pound a week.

Hand line, if somebody buys fish

caught by hand, there's none of
this, sort of, scouring the sea ban.

It's literally mackerel only.

Mackerel only. That's all we catch.

How many days a year are you out fishing?

I go new day I can go, weather permitted.

Do you eat mackerel?

I don't eat mackerel.

Oh! Stuart, why's that? I know.

It's my wife.
She doesn't like cooking fish.

But I do like mackerel.

I'm quite looking forward to this.
This is a beautiful day for fishing.

Stuart's put the weight in.
We're fishing.

And let it go? Yeah, that's yours.
just completely let go. Yeah. just let go.

And you work the top, we call it.
Up and down, teasing them.

Just teasing them.
Come on, mackerel.

I'm on the bottom, you're working
the top.

I'm working the top of the sea for mackerel

And when I say it is a patient game, it is.

This might look easy, but
the weight is quite heavy,

and it's a bit like
doing a workout in-

Hey, we've got a fish!

I didn't realise that.

That's not the world's
biggest mackerel.

You can let him go. He is so small.

Too tiddly. Might be
the only one we get. [LAUGHS]

Can I just say, I'm supervising.

What are you doing, James?
Come on. I'm teasing them.

What do you want me to
do? Should I wiggle my arm?

I'm trying a new technique.

I've got a few here now.

More coming out? Yeah.

A dozen. Right.

I think I might
have one, as well.

It feels heavier, unless
that's just me getting tired.

It's your lead weight. [LAUGHS]

Oh, son.

I thought I had a fish. You should
have 'em. They're right up.

I don't know what I'm doing wrong.
You're rubbish.

I haven't caught a single
fish, and all the while,

Stuart's been reeling
them in by the dozen.

But I have worked up an appetite.

That's enough mackerel for us to
play with.

We've got a fresh mackerel. I'll fillet it
and you're going to make a cure for it.

The cure is going to be very simple.
We decided to go for lime, chilli,

and a bit of ginger and coriander
and then vodka.

So it has a serious amount of alcohol
that takes the edge off the raw fish.

Even without the vodka, it's a
cheeky little marinade with a big kick.

The chillies and ginger see to that.

I'm coming just behind
the gill, fingers on top

and slide it all the
way along the bone.

And that gives me one...nice fillet.

Turn it over, and the same
on the other side.

I'm also going to skin
our fresh mackerel fillets,

and then cut out the little row of
pin bones in each one.

And this gives me a very fine little
fillet, with no bones and no skin.

Roughly chopping up some
coriander. Nice oily herb.

It's going to go nicely
with that oily fish.

Squeeze in the juice of a couple of limes.

Then it's a bottle of vodka.

The vodka will give us
a bit of extra flavour.

How are we doing, Stuart?

Hey-hey.

These are ready to go into cure.

Look very nice.
Nice, thin strips of mackerel.

Technically, this is a ceviche,
rather than a cure.

The lime juice turns the fish opaque.
Then it's ready to eat.

We'll leave it to absorb
all those flavours.

And then taste them when
we get back to the harbour.

After all, we're hungry sailors,
not drunken sailors.

We've got company again. We've met
these fellas before - the grey seals.

They're naturally nosy and always
looking for a quick snack.

That's why they hang
around the harbours,

to greet fishing boats
coming back into port.

I don't think we'll give them
any of the fish we've been curing.

I dread to think what a
drunken seal looks like.

OK. Time to try it.

Right.

Who wants to go first?
You go first.

[LAUGHS]
Seeing I caught them and you didn't.

There we go. Cheers.

It's quite alcoholic.

Whoa. It's like having
a shot of vodka, isn't it?

You can't actually eat
this mackerel and drive.

Very nice, though. Fancy joining us
to eat in the boat? Yes, I'd love to.

There's mackerel on the menu,
but with a lot less booze.

[LAUGHS]

I'll see you soon, Stuart. Cheers.
Thanks, mate.

Stuart's given us our first ingredient,
so that was definitely a successful trip.

even if I didn't get a single bite.
Better luck next time.

We're in the far
west of Cornwall

on the latest leg of our
voyage to find great food,

and people who love it as much as we do.

We've come to Penzance,
just ten miles from Lands' End.

Sitting on the west of Mounts Bay,
the town overlooks St Michael's Mount.

We've already got some
mackerel for dinner tomorrow,

and fisherman Stuart's
coming to join us.

But we've waited long enough
to get our teeth into the dish

that Cornwall is most
famous for - the pasty.

We're off to meet the McFadden brothers.

Tom's a butcher, Ed's a baker.
Now, who's the candlestick maker?

Hi, Ed. James. Pleased to meet you.

Whoa. Cornish pasties.

Yeah. Proper Cornish ones.

Right. What's in a Cornish pasty?

Start off with a bit of potato,
fresh swede, meat, a bit of suet.

What sort of meat?

This is proper meat.

Proper skirting. Anything we have
left over from the butcher's shop.

You're young. How long have
you been making pasties?

About 12 years now. Since I was about 15.

Family recipe? Yeah. My mother's
and her mum's before that.

Try these.

OK. I won't be too shy.
They're lovely and warm.

Have you seen the way that's broken?

I think this calls for
a Strawbridge pasty bake-off.

Really good.
I like the potatoes.

Are we allowed to cook in here? Yeah.

OK. Competition's on.

Best pasty that's not a Cornish pasty.

First we're popping next door,
where brother Tom and Mum Denise

have the key ingredients we need.

Right. We have to make our own pasties now.

Their pork and lamb comes from the family
farm, and the beef is reared locally too.

I like the look of that beef.
What, topside? Yeah.

It's a roasting joint, so I think what I
might do is no for a roast pasty- Really?

Then you am. That's a nice place
of beef.

I'm going for a pork pasty. Can
I have some of the smoked streaky?

Smoked streaky, yeah. Did you cure
it yourself? Yeah. Good man.

What are you going to do? I'm going
to have some leeks and cheese in it.

Hiya. How's Mum?
Fine, thank you.

I want good Cornish cheese.
What do you recommend?

Keltic Gold. Very nice. Very tasty.

Washed in pear cider. It's lovely.

Pear cider? Wow. It's lovely.
Can I have a piece of that, please?

I'll use half of it and eat the rest.
Catch you later.

Take care. Cheers.

We've also picked up some lovely
fresh veg. Let the competition begin.

It's pasty law that new ingredient
must go in raw, or else it's not a pasty.

But I'm softening some onions and
adding some Cornish ale for extra flavour.

And of course, I'm going
to stick to the rules.

Some people aren't.

This is great. It's
smelling like ale.

The onion's in there. That's
going to serve as a gravy.

I'm also going to put in
some of this suet.

We've got some fresh peas
and fresh local carrots.

Two handfuls of each of those.

Last in, some sliced potato.

Keltic Gold cheese. Smelly.

I'm making roast-dinner pastries.

I want to sear this lovely joint of beef
before I chop it into bite-size chunks.

All the ingredients for my bacon, cheese,
leek and potato pasties are mixed together.

I want plenty of pepper, but no salt.
That comes from the bacon.

Yeah, it can be quite peppery.

Ed's providing the pastry
and a bit of crimping expertise.

Goes up, meets in the middle.

Look at that.

That's quite worth watching, actually.

Straight around. That should do.

Thank you. That'll do me.

And then in. And it's just
like a roll. really.

It just goes right round.

Put a bit of speed on it.

I'd be here all day. Not even looking.

When you get to the end, you just
push that over and that's sealed.

My Cornish pasty. OK. Mine's going
to look exactly like that. Yeah.

Cornish pasties were
made for tin miners.

They had a savoury filling at
one end, a sweet one at the other,

and a very thick crust that
the mucky-fingered miners

could hold onto
and then throw away.

[YAWNS]

So we've been here
for two or three days.

My dad is still trying, badly,
to crimp his Cornish pasty.

It's lovely, Dad. Well done.
You're a real professional.

What is that? Upside
down Cornish pasty.

That's it.

They say practice makes perfect,
and I think I've got the hang of it.

A bit of egg wash,
they're ready for the oven.

Ed is very exact about cooking time.




How comes it's so exact? 15 that
trial and error?

It's just the way it's always been.


This is a proper pasty filling. And if we'd
had a competition for the best crimping,

I'd have beaten my dad hands down.

just fold that over. Put your thumb
on it.

That's it. Just locks that in, then.

I'm really keen to see how they turn
out.

Will the Strawbridge twist on a sacred
tradition taste as good as the original?

Exactly 52 minutes later,
our pasties are done.

[TIMER RINGS]

Ed and Tom both play for
St just Rugby Club...

They're good! Down this way.

Yeah, let's get, obviously, those as well

...and we're going to test our
pasties on their team mates.

So they'd better be handsome.

I think they look really good.

I'm taking one...I've got one of my am.

Catch you later, mate. Yeah. See you.

Thank you.

Ed's going to take our
pasties to the rugby club for us,

but we're having
a sneak preview.

Mm!

For a roast dinner pastry, I'm very
pleased. It's got beef gravy.

I like mine, I must admit.
You like it?

Mm! James, that's good.

It's a close competition.
I like mine.

I'm going to nip and get some meat.

Are you going to try
and put it in your pasty?

'Cause there's not
much bacon in there.

[LAUGHS] I'm going to use it
for the main meal/

He who laughs last...

I'm popping back
to the butcher's

for some of their great pork
mince for my main course.

Then James and I are
parting ways for a while.

I'm heading back to the boat
while James goes off exploring.

What my dad's saying is he needs to
rest up before we play rugby later.

I'm on the hunt for ingredients.

I want pasties to feature in
tomorrow's dinner on board our boat.

I'm after flour, to make my own pasty.

I've come to the Wayside Museum and
Watermill

This place is absolutely full of history.

Here we've got something
which is quite exciting for me.

It's a Bronze Age quern,
which is for milling grain.

What you do is kneel down and really
work the grain into flour.

Really basic engineering. The sort
of thing that I'm quite happy with.

But I'm here to see
something a bit more modem,

that my dad would
be very jealous of.

I'm here to meet Bob Priddle.

Hello? Hi, is it Bob?

Yeah. Hi.

Stone milled...talk me through
the process and how it works.

Really very simple process.
Grain goes into the hopper.

Hopper then sits on this device
here, which is called a horse,

and trickles into this shoe.

This shoe here is agitated
by this device here,

which, as the millstone rotates,
it turns, and as it turns...

[TAPPING]

The grain drops down between the granite
stones, so the milling process can begin.

The original mill has
been here for centuries.

There were 3,000 mills in Cornwall.
Now there are two.

The origins of this one
go back to certainly 1500,

that we can trace, if
not earlier than that.

Like most small communities,
there is a long history of milling,

and hopefully we've kept that going.

I'm looking at this grain, and I saw a
sign outside saying 'wholemeal and spelt'.

Yeah. Non, that's an older grain,
which - it's easier to digest, isn't it?

It is.

Spelt, ancient wheat.
People think it's Roman,

but in fact, it pre-dates
that by 10,000 years.

Dates back almost 12,000 years.

The Romans used it intensively.
They called it marching grain.

So what can I do to earn a bag of flour!

We need to put some grain into the hopper.

So if you'd be kind enough to
transfer it from the bin into the...

We want about half a dozen in the hopper.

Half a dozen.

So the corn is in the hopper, on the horse,
put the shoe underneath - what's next?

We need to start the milling process
and make flour. That's the good bit.

That's when the power of water
comes into play.

Water drives the wheel
that turns the cogs

and force the millstones
to grind grain into flour.

It's simple.

This is absolutely amazing, Bob.

This is one of the most
basic ways of producing food.

I'm very excited. We've got flour
and history flowing around the place.

We use traditional
granite millstones,

which are carved from
the moorland outside.

They couldn't afford French burr
stones, which water mills usually use,

so therefore they thought,
'Let's be self-sufficient.

Let's use what
we have out there.'

We can check the flour. What I usually do
is to take a sieve and take a small sample.

Just to really check the bran size.

What I'm looking for is
a consistently-cut bran.

I don't want it too coarse.
This is slightly coarse now.

I can adjust that by winding
the stone down a fraction.

But the millers' rule of thumb should
tell you that it's very good flour.

Rule of thumb comes from this? Yes.

Lots of terms - 'Nose to the
grindstone' and 'grinding to a halt'.

And what's my favourite one?

'To show your mettle.'

That's a milling term from when
they used to dress the stones.

Bits of metal would embed themselves
in the stone dresser's face.

That's where the
expression comes from.

The more metal he'd have,
he more experienced he'd be.

Well. I'd love to cook this.
Whereabouts can I get a bag of spelt flour!

Sarah's in the shop. If you'd like to
see her, she will supply you with a bag.

Thank you. It's been a pleasure.
Thanks for your visit. Cheers, Bob.

I'm really pleased. I've got a bag of 100%
spelt flour that's been stone-ground.

The problem I'm going to have is
knowing what to do with it.

I've still got pirates on my mind.

I know, it's a bit immature,
but what can I make for my guests

that will force my dad to walk
the culinary plank of shame?

But before we get cooking,

I'm meeting up with him at St
Just for the rugby club taste test.

Ed's bringing our freshly-baked pasty.

We've each added our own twist
to the traditional recipe.

I've gone with bacon, cheese, leek
and potato.

And James has made a roast dinner
with beef.

It's a bit risky, seeing as we're in
the heart of Cornish pasty land.

Let's see what Ed, Tom and their
mates have to say.

Training's still in progress,
so of course, we have to join in.

I played rugby all over the
world when I was in the army.

You never lose it, you know.

That's if you ever had it.

Oh, dear. Not sure I'm making the
St just First 15 any time soon.

I think I'll still to catering.

At least we've helped the lads work
up an appetite for the pasty competition.

Right, lads. This
is nice and simple.

You're going to be given
two different pasties.

All you have to do is say which
pasty you prefer the taste of.

They're still nice and warm.
There you go, fella.

A bit of veg for healthiness. Enjoy.

Right. If you can stand on this side
if you prefer the roast dinner.

If you can stand on this side if you
prefer smoked bacon, leek and cheese.

All right? If you can
make your moves now.

[LAUGHTER]

Is there anybody else wants to join
this gent? Don't be shy.

[LAUGHTER]
Are you sure?

I reckon even they preferred mine.
He's getting a sympathy vote.

Congratulations, James.

I think that's a victory for James.

Thank you very much.

Can you pretend you've eaten some of my
pasty, mate? Just pretend you're eating it.

We're in Cornwall, on a
mission to find great food

and people who
share our passion for it.

We're exploring the
far west of the county

from our base in Penzance,
on the shores of Mounts Bay.

The jubilee Pool in Penzance
is one of the finest examples

of an art deco swimming
pool in the country.

It was built to commemorate the
silver Jubilee of King George V in 1935.

The pool was designed by the borough
engineer, Captain F Latham.

You can detect the hand
of an engineer at work.

He used drain lights.

That means he positioned
the point of the triangular pool

to meet the sea head-on, and so
reduce the effect of storm waves.

Sturdy enough to withstand
constant battering from the sea,

but also a monument to Cubism.

There's a meal lightness of touch,
an ally feel and gorgeous, smooth lines.

It would have been shockingly
modern in its day.

Not bad for a civil engineer.

Cubism, lightness of touch...
it's a swimming pool!

Look at it. It's awesome.
You've got no soul.

I do like the fact it's strong.

Never mind all that. It's great
Cornish food I'm interested in.

We've already been
fishing for mackerel,

put our own twists on a
traditional Cornish pasty,

and I've ground flour
using a water wheel.

This is a competition. If James
can head off by himself, so can I.

See you later. I've
got a cunning plan.

You don't want me to hold your hand?

While he's off
being all mysterious,

I want to look at one of
Cornwall's iconic landmarks.

St Michael's Mount.

It's been a trading post,
a religious centre,

and the scene of many battles
throughout the centuries.

It's a truly magical place.

A church and castle stand
at the top of the island.

And parts of them date
back nearly 1,000 years.

Pilgrims journeyed
here in medieval times

because they believed it was a
place where miracles happened.

At low tide, you can
walk across the causeway

that they used all
those years ago.

Legend has it that there used to be
a giant that lived there called Cormoran.

Cormoran was very hungry, as all giants
are, and used to wade across the water

and come and pick up local farmers' com
and take them back for a quick snack.

A local lad thought he'd
get the better of the giant,

so one night he dug a
huge hole on the island.

Then as the sun me, he blew a horn,

the giant woke up, startled, was blinded
by the sun and fell into the hole.

Sadly, he died. I don't think
that's very nice for the giant,

'cause he was only hungry.

I hope that doesn't happen to me
and my dad. We're always hungry.

I'm on a bit of a pilgrimage myself,
to find a very freshest veg available.

It doesn't come any better
than straight from the field.

I've got an idea for a main course
the calls for a tasty big cabbage.

I've come to the right place
for veggies and beef, I hear?

Farmer Geoff Thomas is the man to
point me in the right direction.

We used to have a much bigger
veg enterprise,

selling to intermediaries
that sold to the supermarkets.

But I just got fed up with erm...

...people wanting to buy
vegetables by how they look,

instead of buying vegetables
about how they taste.

For me, I'm interested in
supplying something to someone,

that tastes real good.

And I'm not too fussed whether
it's got a wrinkly leaf or a hole in.

It doesn't matter.

Talk to me about the taste of this.
Why does it taste good?

It taste good because it's
fed naturally on manure

that's produced by
the ruby red Devons.

That's what's ploughed down.

So there's no fertiliser for the
vegetables and no spray, either.

And the key factor is that they am slowly.

Anything that grows slowly tastes good.

Anything that grows quickly does not.

Wind is a big problem here, cos
we're right next to the sea.

If I point my finger that way,
where is the next landfall?



'Cause we plough dung from the animals
down that deep,

then when we plant these plants,
they send a taproot down to the feed.

They've got that grip on the soil.

So that when this 100 mile
an hour gale comes through,

it doesn't twist the plants off.

You're not selling
Cornwall as a holiday place.

Here we are, 'Come to
Cornwall. It's lovely and sunny.'

'We've got 100 mile an hour
gales coming from America.

We put our roots all
the way to the bottom.'

But the veggies do well out of it.

The rotation that I use is the rotation
that my great-grandfather used.

And we haven't changed.

And you know, maybe we aren't
the best farmers,

maybe we aren't the richest farmers,
but we're still here.

I'm looking at these. I want at least
one leak. What do you reckon?

There's a cr*cker there.

That's the bit I want. Right.
Fantastic.

This is looking lovely as well.

There's so much lovely produce,
I want a bit of everything.

I love it.

It's so tender, as well.

You just know that's doing you good,
don't you? Yeah.

It just makes you feel good.

Hold on. Put that in a pan with a
little bit of bacon and tell me -

Ohh! Exactly.

Oh, look at these cabbages.

I'm liking the look of those
a lot, you know.

It's a Savoy type cabbage.
It's a lovely Savoy.

I know exactly what
I'm going to do with that.

Do you fancy coming to the
boat to find out? That'd be great.

I'd love that.

That's an absolute pleasure.
See you at the boat.

Can't wait. Take it easy, matey.
See you soon. Bye-bye.

Time to join James back at the boat
and start cooking.

For my starter, I'm preparing
a mackerel c*ck.

OK? It's a dish which is going
to be very different.

I'm going to cure
the mackerel fillets

in a bit of gin, with my trusty shaker,

and add a bit of chopped dill
and some lime juice.

OK. So to begin with, I'm
using some of this very fancy gin,

which goes particularly
well with cucumber.

But I'll go easy. Remember the vodka?

A teaspoon of sugar.

A pinch of chopped dill.

And a squeeze of lime.

The key thing with this dish is to
remember it's shaken, not stirred.

# JAMES BOND THEME

Into that I'm putting three fillets
of skinned mackerel.

OK. give that a quick shake.

And out they go...

OK.

Time for c*ck number two.
Same thing.

There we have it.
I'm going to leave that

for an hour or two, drain
it off, and serve it later.



Inspiration struck for my main
course. Impressed? You will be.

So what I'm going to do
is prepare my cabbage

and then I'm going to
put a meat stuffing into it.

Not sausage meat. It's minced pork,
so it's got more body to it.

It's come straight
from the field.

I want to get rid of some of the
outside edges and outside leaves.

I want to scoop out a bit of this core.

That's because it's tough and woody
and takes too long to cook.

I just keep going round and round
and round until I go in deep.

This is the bit of the core that I don't
- oh, hang on. More of it out there.

Pop the cabbage over there.

For my stuffing, I want to keep it
really, really simple.

But instead of using onions in this,
I'm going to use leeks.

I'll soften them, add them to
my pork mince, add some lemon,

add some sage,

add some breadcrumbs, and some eggs,
so it all sticks together,

and I'm going to pop in the cabbage.

I'm making it ahead of time to allow
all the flavours to come out nicely.

The leeks are finely chopped and
softened in butter with some garlic.

I've got some lovely minced pork
from McFaddens.

Now I've got my sage.

I'm just going to finely chop this
and then mix all my flavours together.

But not all of this meat is
going to be used in the stuffing,

'cause I'm also going
to make a sauce.

Straight in.

Now, the next thing to go in
is my butter, garlic and leeks.

I'm going to zest two lemons. But
they're not put through a zester.

I'm grating them, so it's a finer flavour.

It all disappears in the pork lather
than being little nuggets of lemon-nus.

Is that English? Can you have
a nugget of lemon-ness?

I'm now going to add
some fresh breadcrumbs.

Oh, a good handful and a half.

So I've got two eggs I'm beating.

Salt, decent amount.

Pepper...ooh, a good amount of pepper.

Mix this together.

I'm going to take
a measured amount,

which is a good handful,
and pop it into this pan,

to make a sauce to go with it.

So I've got my egg
and I'm just mixing it together.

Looking good.

And it smells good.

Time to make my gravy.

On the heat I've got my pork stuffing
MIX. PIE-EW-

And the reason I haven't
got any egg in there -

I don't like the idea of cooking
the egg while making a sauce.

I'm going to cook this,
it's going to get blown,

and have all the
flavours coming together.

Then I'm going to put a
huge dollop of wine in there.

So it allows all the flavours to come
out, and bubble away until it reduces.

While that's cooking, it's time to
blanch my cabbage.

In goes the white wine for my sauce.

In this little bowl I've got equal
quantities of flour and butter.

Now what I'm going to do
is add that in to my sauce.

It's going to thicken it, because
I've got my flour and my butter,

but I must cook it for long enough,
so the floury taste goes.

That's it. My sauce is done.
Now for the big one.

My cabbage has been
boiled for ten minutes.

I'm going to peel back
carefully. I want these to stay.

These are going to be holding my
stuffing in place, these leaves.

Nice and gently. One at a time.

Time to stuff it.

Now, closing it up time.

In reverse order...

...put the leaves back.

Just pop it in here.

Cover it with tin foil.

And then when I need to, I pop it in the
oven at 160 for an hour-and-a-quarter.

And it should be ready to slice up.

If I could beat James with a stuffed
cabbage, them really is no hope for him.

That's inconceivable.
h*-h*-h* and a bottle of rum.

I've had a piratey inspiration
for my pudding.

I'm going to be doing
a Caribbean plate pasty.

And it that isn't enough,
I'm using spelt flour.

This is very, very good for you.

But I'm making it a bit more indulgent
by adding quite a lot of sugar

This is a sweet pasty made with half
the amount of butter to spelt flour.

Finally, in goes the sugar.

Next it's just a matter
of using my fingertips

to rub the flour and
the butter together.

I'm going to form it into a ball
and leave it to chili.

That's going to make it easier to roll out
into my perfect pasty rounds later.

Our guests will be here soon. Let's hope
my pudding will shiver their timbers.

We're in Penzance,
exploring the local area,

and cooking dinner aboard our boat
with some of the great ingredients

we've found in this
part of Cornwall.

We've got a couple of guests
coming to join us.

And after their long
sail down from Bude,

we've also invited our
crew, Rob and Morwenna.

They've earned a good feed.

James has come back from the flour
mill with an idea.

We're going to try and build our own
pestle and mortals, two different versions.

We're going to use green wood. Why?
Because green wood is soft.

It's been chopped recently. Fresh.

So it means it's nice and easy to cam.

What are you going to do with it?

I'm going to carve out a really
nice dip shallow from the wood

and then work a
stone into the groove.

I'm hoping that'll bash up some spices.

And over the period of years
of use, it'll become an antique,

it'll become part of
the family history.

Until somebody makes a mistake
and we pop it in the log burner.

I've got my wood in water 'cause
I don't want it to dry out.

Dry wood is very difficult to came out.

So in here I have got a soggy log.

And I have got a spoon carving knife.

Arh, matey, I be Captain Hook.

Pieces of eight. Har-har.

Could be worse. I could be
doing this with a flint.

Even pirates need to do a bit
of hard graft sometimes.

# CAPTAIN PUGWASH THEME [TRUMPET HORNPIPE]

What I've been doing is just working down
the grain, turning the log round each time.

I've got all those shavings,
put in a bit more.

If this was really green wood, this
would serve as sandpaper.

I'm just going to try
and smooth it down.

Burnish it. Burnish? Is that
the phrase? Yes. We burnish it.

I'm just going to test it. OK. So it's nice
and flat. Got some peppercorns to test it.

The mortar is the bit that holds the
stuff you want to grind.

And the pestle is the thing that
does the grinding.

This is my nonchalant, 'I'm
pretty pleased with myself' face.

What do you reckon? Look.

Meanwhile, two days later...

Right. It's pretty.

How many did you - You could fit
them all in there if you wanted to.

I've got to tell you, I quite like that.

But mate, let's go and start cooking.

For my dessert, I'm doing a
Caribbean pasty, OK?

It's going to have bananas and rum.

I'm dressed up like this
because it's going to be

arr-guably one of the
best desserts in the world.

Or at least, in Penzance.
It's very, very simple to do.

All I've got is some dark rum that
I'm going to turn into spiced rum.

This is the reason we've got these
pestle and mortars.

About 200mi of rum.

The spices that make rum,
particularly, work well,

I think, are vanilla, cinnamon,
all spice and a bit of clove.

So what I'm going to do is put a pinch
of each of those in the pestle and mortar.

I'm going to grind them all up,

wrap them in my pirate
bandana, and soak them in the run.

Very suitable for a Caribbean
pirates' pudding.

And then heat it up gently, leave it to
cool, and the spices will infuse the core.

That's to make a sauce later on.

The mix for this pasty is quite exotic.

I've got chocolate, dates,
walnuts and banana.

I'm now just going to take a pinch of this,

put it in the centre of
this sweet spelt pasty round...

The sweet pasty's
been resting in the fridge,

so it's nice and
easy to work with.

But I'm not even going to attempt
to crimp using Ed's method.

Pressing down the edges
with a fork will do.

An egg wash so they brown nicely,

a sprinkle of coconut and
they're ready to cook. Pasty gold.

First I'm going to put my stuffed
cabbage in the oven.

Hi! All right? How are you?

Our guests have arrived. There's mackerel
fisherman Stuart and veg grower Geoff.

Good to see you. Welcome aboard. Come down.
You must be ready for something to eat.

They're joining our crew, and
while they get to know each other,

we need to get some food on the go.

The mackerel is sewed with
a sauce made from cream,

one oyster, horseradish,
lemon and cucumber.

I'm going to wrap them
in rice flour pancakes,

which will only take


This is an amazingly tasty dish,
and I really should win this one.

With thin slices of cucumber and
chicory on top, they're good to go.

All right, guys. Your starter.

OK.

That's a pretty fresh way
to start a meal, isn't it?

It's very nice.

I'm not for raw-ish things,
or whatever.

And I would not have ordered that, and I
would have missed something really lovely.

You know, and if there's
one thing I've learnt,

it's be a bit more adventurous, 'cause
you don't know what you're missing.

Gin! Ha-ha! Gin! Gin!

Right. The main
course is in the oven.

The cabbage is ready.
Time to get the mash done.

My main course comes with a root veg
mash. Swede, potato and parsnip.

James can help with the mashing while
I deal with the centrepiece of my dish.

Wow! Look at that!

It's different. Here we go.

It looks like a soufflé,
only made of cabbage.

It looks like a cabbage, but it's not.
It's a stuffed cabbage.

Time to pop my plate pasties
into the oven.

With the cabbage and mash, I'm
serving a porky white wine gravy.

This is good, hearty peasant food,
and it's all about the flavour.

It looks a bit ridiculous. It's a
funny-looking dish. I don't know why.

Presentation is quirky.

But erm...you know, it's a good
Cornish meal

There's a lot of veg.

It's top quality and the pork is
delicious. I think they'll like it.

Really, really tasty. Potato's nice.
I like the mash.

I'm a big fan of mashed potato.

I've never, ever had a stuffed cabbage.

And I've obviously never lived.

[LAUGHS]

So I'm just compiling the
final element of my dessert,

which is some melted
chocolate and the spiced rum.

Now, the spiced rum has infused with
flavour since I've turned it off the heat.

Didn't take at 180 degrees.

I'm now going to add in a little bit of
this at a time, stirring it the whole time.

The pasties are perfectly cooked
and the sauce is going to be amazing.

If I come down this way,
take this one off you, sir...

I'm going to get as much
sauce on this pasty as I can,

without looking too
much like a fat boy.

I know the feeling.

Oh, that's very good.

Very good.

Quite happy about that flagon
of chocolate sauce.

Mm. The spices are there.

I'm hoping the rum and
banana works quite well.

I just had the crust and some sauce.

Did you? And I was very happy.

You probably put quite
a lot of rum in there.

I think that was a really good idea.

[LAUGHS]

That worked really well.

You can definitely taste the rum in this.
It's very nice. I really like the sauce.

And now for the vote.

What we'd like you to do is raise your hand
and go 'Arh' for your favourite course.

So hands up if you preferred the starter.

Arh!

The main course.

Arh! Arh! Arh!

And the dessert.

Come on. Arh!

Right! I don't understand who won.
Did you win? Oh!

It was a drawer, but I only had one course.

Well done. Arh!

Pretty Polly.

Ooh-arh! Arh!

X marks the spot. Pop it in
Penzance. Well done.

Down there somewhere, look.

That'll do. That was fun.
I thoroughly enjoyed Penzance.

And can I just say, the white
clean look is worth it.

It's different than an apron.

We've had a fantastic stay in Penzance.

But it's time to take
to the high seas again,

for the next leg of our
coastal cooking adventure.