02x20 - St Martin's, Isles of Scilly

[bunniefuu]

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

We're exploring
the south-west coastlines

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
and then pick up great ingredients

to cook some tasty dishes on board.

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

'Today we're making our way to
St Martin's on the isles of Scilly

where we'll be taking our pick
of the sweetest sweetcorn...'

Hmmm...

Get out, come on.

'...landing a monster
from the deep...'

That...is humongous.

'...and fashioning a wine cooler
from the contents of our pockets...'

I got a Kirby grip.
That's obviously not yours, is it?

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

I think this would wow
people at a dinner party.

'We're Island hopping
on the latest leg

of our coastal cooking adventure!

We've already been
to the Channel Islands

and now we're here
on the isles of Scilly.

Sometimes known as
the Fortunate isles,

the islands are archipelago,
a little group of islands


They're glorious.

We've been to St Mary's,
Tresco and Bryher.

Now we're heading to St Martin's.

'The sail from Tresco to St Martin's
is relatively short

but it's absolutely stunning.

We're going to be weaving our way
between lots of uninhabited islands

'We've already found
some wonderful food

and we've heard there's plenty more

to whet our appetites
in our next port of call'

'We'll invite some of the
new friends we meet here to dinner

and then see whose cooking
impresses them the most.

Our guests will pick the winner.'

We take it in turns with our menu.

Today is my turn for
the starter and pudding.

And I'll be doing
the main course.

It's all to play for in the Scillies.
One all at the moment. Oh!

'St Martin's is the final stop
on our voyage around those islands.

It's a three-mile sail
east, north-east,

from Old Grimsby in Tresco to Lower Town.

St Martin's is two miles long

and has some of the finest white sand
beaches in the British isles.

The sea is lovely
and blue and dear.'

'Have to say though,
it does look pretty cold in there!!

The north-east of the island
is protected by steep diffs

that form a banter
against the Atlantic

that batters in
against the coastline.

'The Scillies sit in the Gulf Stream.

That glue them
their temperate climate.

This means that there's not much
frost or snow on the island

which also means the farmers can grow
more produce ahead of the mainland.'

Which is great for us and I'm really
looking found to this, son.

Yeah. It's great weather, isn't it?
No, no. Not that sun.

Son, I'm looking found to it.
Well. It is great. And the sun.

And the sun.

♪ I'd like to be
a castaway with you... ♪

'We've moored our boat at Lower Town

and James is rowing us ashore
in the Morwenna's little tender,

the Morwena.

'We don't need to bring our bikes
on this leg of the trip.

Everything on St Martin's
is within walking distance.

just as well because there's
no public transport on the island.'

'This is the third largest
island in the group,

behind St Mary's and Tresco.

And, by the way, they don't like
being called the Scilly isles.

If you don't want to upset the locals

It's either the isles of Scilly

or the Scillies.

The locals are also really keen
on self-sufficiency

and growing employing
ecological principles.

I quite like the fact they've got
a long history of growing flowers

and, I have to say, this is becoming
one of my favourite islands.

My favourite thing is we don't have to
cycle 'cause they're only little islands.

I actually like walking. It is nice.
You can walk one side to the other.

'St Lawrence beach stretches
from Lower Town to Higher Town.

Middle Town is between the two.

Who'd have guessed?

'We're meeting up with Jonathan Smith

who runs Scilly Organics.

Hi, Jonathan. Hi. Good to see you!

Glorious place to be working, fella.
Yeah, it's absolutely lovely.

What you doing? Getting seaweed
ready to put on the fields.

I've got some labour with me. Didn't
look like farming but I guess seaweed...

You'll explain everything in a bit.
Absolutely, yeah.

I'll be grateful for a hand.
Well. you've got James. [LAUGHS]

'There's an awful lot of seaweed
left behind when the tide goes out.

It's full of things
plants need for growing,

like nitrogen, potassium,
phosphate and magnesium.

just the job for an organic
market gardener like Jonathan.'

That's it. That was it.

Oh, hello. There we go.
Right, what do we have to do?

Right. Basically, it's pitchforks

into seaweed, into trailer.

Right. Simple as that.

How important is this to your farm?

Absolutely essential. People have
been using seaweed here for centuries.

It's a great source of fertility.

And er, it's free, obviously.

'St Martin's has belonged to the Duchy
of Cornwall since the 14th century.

So Prince Charles
is Jonathan's landlord.'

How long have you worked the fields?
Where's all your experience from?

I've been growing here about ten
years and - You're not old enough.

[LAUGHS] Hold on. Stop, stop.

You're not old enough. Come on.

I moved here to start my business
and before that came from Bristol

So you chose a pretty good spot.

Of all the plans you could move
to to farm, you chose St Martin's.

Pretty good. Well. Just look at it.
It's pretty stunning, isn't it?

How did you choose it
and how can you afford it?

I chose it 'cause I'd been here
even year of my life on holiday.

My mum moved here.

Her partner's a Scillian.
Born and bred. Yeah.

In terms of affording it,
all my land is rented

and house as well.
so no capital cost in that respect.

How many acts have you got here?
About five.

A lot of digging in five acres.
It's hard work. I work long hours.

Especially in the summer
because it's mostly tourist trade.

So all your business is confined
into the summer months mainly.

So it is hard work in the summer. You
actually relax a bit more in the winter.

Can I see those fields?
Certainly can.

I'm guessing they're over the dunes.
just up over them.

We". they must be... [LAUGHTER]

I don't know whereabouts they are.

All that education
wasn't wasted [D - Oh, big fella.

Don't forget your shoes. Thank you.

'Jonathan runs a veg box keep

and he also sells his produce
to local businesses

and from a stall on the farm.'

You're going to let us loose
in your polytunnel? OK, then.

Tomatoes! Don't go any further.
on, those look good.

What are we going to do with them?

The sun's shining as well
which means these will be lovely.

Yep. That's it.
Lovely cherry tomatoes.

Do have a taste.
Pick these daily, as well?

[LAUGHTER] Bit late.
Help yourself, won't you!

I pick those every day, absolutely.
To sell on the stall

You pick them every day? Yep. I suppose
then you just get the very sweetest ones.

Yeah, absolutely. James, have you
tried one yet? Yeah, they're delicious.

So, what have you got here?

This is lettuce and then there's
some fennel further up.

I'd love to have some of the fennel,
if that's all right?

Yeah, absolutely fine.
The netting...

Keeps the pests out? It does.

You got a pest in, by the way, mate.
Oh, yeah. Great [!] [LAUGHS]

Keeps the caterpillars,
the butterflies, off

to stop them laying
eggs for the caterpillars.

It works pretty well. The results
speak for themselves. They do.

I'm not going to do very much
to that other than slice it up.

It looks gorgeous.
Be lovely in a salad, mate.

We've got squashes.
They're big, aren't they?

They are. They look huge.
Yeah, just pop over here.

The taste is fantastic.
I love it. My customers love it.

I love it. I'll have that one.
And you shall have it.

You've got another customer, sir.

That is magnificent.
That's my starter sorted.

♪ Suddenly I see

♪ Why the hell
it means so much to me ♪

[DEEP VOICE] Deep in the sweetcorn jungle,

I've got a grown squash.

Get out, come on!

[LAUGHTER]

Can you eat this law?
Absolutely. OK.

It's a sign of good sweetcorn. You
can eat it raw. Sweet enough to eat.

I'll take that away and cook it.
Or not cook it. just have it raw.

Cool. Thank you. Go for it.

Are you going to join us for a bite to
eat on the boat? Lovely. Yes, please.

It may not be on the boat. Depends
how close we manage to get to the island.

Depends whether it's low tide
or high tide when we're cooking.

There's a good chance
you'll have to swim aboard. [LAUGHS]

That would be wonderful, yeah.

'The beaches are so gorgeous

we've decided
we'd rather cook right here.'

The sun's shining.

The sea's disappeared actually.

We've got some lovely fresh sweetcorn

but we're also going to be using
some popping corn.

Yeah, we're going to make
savoury popcorn

which is basically solved with
almost a relish of tomato,

fresh sweetcorn, some chilli
and a bit of onion.

Tossing that into the corn
at the last minute

and so it's like a very fresh snack

that's going to have a little
bit of a pepper sauce on it.

It may sound wrong.

It's so right. It may sound wrong

but you can imagine a little
bit of butter and sugar on it.

Yeah, but no.
Savoury's quite nice actually.

Dash of hot pepper sauce

Just to evenly coat it
in a lovely bit of flavour.

Pinch of salt.

And some black pepper.

If you put
too much popcorn in...

The lid comes off.

It's going to get
quite violent, quite quickly.

What'll happen -
The first one will go...

[CORN SPLITIING] That's the kernels
of corn being heated up in the oil

and splitting open with violence.

You just don't do that.

I don't like popcorn.

You eat it. You like savoury popcorn,
you don't like sweet popcorn.

I like salt on my popcorn. I put extra
salt in and you're still complaining!

They might be burning in there.

Whoa! [LAUGHS]

Do you know what we need? What?

A bigger boat. [LAUGHS]

Then you go.
The flavours are spread around.

Do you want it in the bag?

This is no frill snapper.

All we've done is stirred
our relish into the popcorn.

Tomato, chilli, onion and sweetcorn.

And it's ready to eat.'

This is spicy, it's tomatoey -

It's sweet, isn't it? -
...and I love cherry tomato.

The sweetcorn's as sweet as the cherry
tomato. Yeah. That's quite a surprise.

You can eat it like this...

But you can also eat it like this...

It's a bit messy, but...
It is pretty messy, yeah.

Unless you have a spoon.

'Well. that wasn't a bad way
to mark our arrival in St Martin's.

We've got our first
dinner guest, Jonathan.

I've already picked
the main ingredient for my starter.

And we've had a
snack, crackle and pop of a snack.

Happy days.

'Our mission to find great food
and people to sham it with

has brought us
to the isles of Scilly.'

We're on St Martin's looking for
ingredients to cook for our guests.

We've decided we're not gonna cook
on the boat but on the beach.

It makes sense. We met Jonathan
who's got the tractor factor

collecting all of that seaweed
and taking it to his farm

and we've got
a lot of lovely ingredients,

but I need something special
for my main course.

I've got a lovely squash.
I've got a good amount of veg

but I need something else. I'll see
you later, Dad. Yeah, mate. Dye.

♪ Yeah, it's always better
when we're together... ♪

♪ [HUMMING]

This is a ”file Arthur Farm.
I'm here to meet Richard.

He and his family are aiming
Wards a self-sufficient lifestyle

and they do everything
from the ground "wards.

Growing their own food
and he even makes his own shoes.

'Richard Morton started making footwear

for his family way back in 1982.

He was taught by a
visiting shoemaker from Devon

In exchange for some secret tips
on organic farming.'

I did a deal with him.
I said, 'All right.

You can stay here for a week
and learn about my farming

as long as you take me up to Totnes

and show me how to make shoes.'
Amazing. That's how it all started.

So it was a proper barber,
sort of, exchange. Yeah.

He's since gone on to do great
things in the organic movement. Yeah.

I've just sat here and made shoes.

'I'm keen to gather some ingredients
from around the farm.

But first,
I get a quick masterclass.'

♪ Hey, I put some new shoes on
and suddenly everything's right

♪ I said... ♪

'Richard uses only natural films,

including pigskin for the lining
and leather for the uppers.

The shoes are made from
plantation crepe

which is formed by layers of rubber.

Before you know it... Ta-da!

What a gorgeous setting
for a smallholding.

How many acres have you got here?
Erm, about 11. 11 acres? Yeah.

It runs in a shallow valley
up into the hill there.

We have the British Saanen goats.

We have a couple of Dexter steers
down in the bottom field. Yeah.

We've roundabout five or six sheep

and get three fat lambs a year.

This looks pretty idyllic.

Paying for it, though!
I mean, none of this comes for free

so how do you bring in
income as well as this?

My wife runs a distance leaming school

She has about 300 pupils
all over the world

and between us we can finance...

...the idyllic lifestyle.
It's living the dream

but having to work two extra jobs
to try and fund it.

Yeah, you can't do it on its own.
It can't pay for itself.

'The farm produces
enough to feed the family

and supply a cafe
they run on the island.

Richard also grows potatoes
for his son's fish and chip shop.

Now that's what I call local.

I suppose there's a financial
incentive for growing your cam

'cause it's so expensive
getting stuff shipped in?

Almost anything you can to mention
is just about double.

'I've spotted some Aylsbury ducks

and that's given me a great idea
for tomorrow night's dinner.'

Are they to sell in the cafe?
What's the purpose of them?

No, my wife nears them
by hand and... [OUACKING]

Noisy bunch, as well [LAUGHTER]

If we sell these in the cafe at
cafe prices it would break her heart.

No, those are special
family occasions and arm...

...and enjoying your country life.

What's the chances of me taking away
some duck meat? Is there any chance?

I'm sure she'll donate
a few breasts for that focus.

Oh, that'd be lovely.
That's very good news.

The other thing is my dad's asked me
to see if you've got anything sweet.

Any fruit growing?

There's obviously
lots of nice apples...

'I've been given my orders.

My dad's desert calls for something
soft, sweet and juicy.

It's a job for
James and the giant peach.'

Wow! This is amazing.

'OK, it's a nectarine
but you get the idea.'

Any gardener from the UK
would be proud to grow that.

Pick a couple more,
if that's all right, Richard?

Yeah, that's fine.

Am I allowed any I want?

Yeah. I know you've got your eye
on that big one. [LAUGHS]

This...

Look at that for a pear.

That's a nice pear. It is.

Richard, thanks very much.
I've had a really lovely time.

I feel like
I've got some quality produce

I can't wait to see you on the boat
and see the finished thing. Mm-hm.

'I've got a bag full of noodles

and Richard's agreed to join us
for tomorrow night's dinner.

It's time I caught up with my dad
and see what he's been up to.'

Hi, Dad. All right, matey? Yeah.

Had some fun? Yeah, great fun.

I met a guy called Richard,
a really interesting chap...

'It's a small world. Especially
on an island the size of St Martin's.

I've organised a boat trip
for us with Adam Morton.

It turns out that James
has just been to meet his dad.

Adam catches fish by day
and frlu them by night.

And we're going to join him.'

...he's very into the whole
self-sufficiency thing.

'I've seen the fields where the spuds
are grown to make Adam's chips.

Now, let's see him
catching his fish.

This is St Martin's style
fish and chips.'

The sun is shining.

Golden sands...

This is why you come
to the isles of Scilly.

It's deserted.

Nobody's come here.
In gorgeous sunshine.

You can't get that
anywhere else in the UK, can you?

'Adam takes the boat out
four times a week

and today we're after pollock.'

Right, you've got no weight?
just this? That will dive on its own.

When there's fish on the back of it,

It changes the angle of the board.

It'll turnover
and come to the surface. Won.

Theoretically. I think we'll chuck
this over and I'll start driving.

Yeah. Go, go.
What do we have to do?

I will tie this end on. Yep.

just keep your hand on the line
and you'll feel when you get a bite.

Oh, we're going down.
It's going down.

It's going down. How do we know when
we've actually caught something?

Will it pop-up? Oh, you'll feel.

You'll get a wriggle on the line.

'Cause they've not huge teeth, pollock.
Do they? Yeah.

How big's a pollock?

'Ha ha. He's so funny [!]

No, apparently the avenue pollock
is about 80cm

or just over two feet six Iona.'

I'm actually fishing.
I'm not just holding this.

I find it quite funny
but this is fishing.

You're just holding it. [LAUGHS] No!

In nobody's world
is that dissed as fishing.

What do you do with the pollock
and how many do you expect to get?

on, it really varies
from day-to-day.

Some days you can catch
a box full in...half an hour

and other days it will take you all day.

And the fish.
What do you do with it all?

All of it goes through my chip shop.

Pretty sure I felt a bite.
Look away, James.

Like us a feel.

I was sure that was a bite.

OK, for everybody at home.
You only have to go like that

and James thinks he's got a bite.

LAUGHTER

I thought it was funny.

♪ Her lonely heart setting flee

♪ As all our prayers

♪ They went sailing out to sea... ♪

I'm sending vibrations down
to my sand eels.

The little red one.

This could be the first fish up

or it could be me missing...

on. [COUGHS]

Oh, no! There's a fish!

That's the aqua plane thing, silly.

That's a fish. [CHEEIB]

OK, that is a fish.

It's quite a big fish.

James, you get in here. How do 1...?

Hold on.
Mind the hooks, mind the hooks.

Ah, the little red one!
Look at you, my beauty.

[CAMERA CLICKS]
I haven't done anything but -

I'm a hunter. I went out and my
little red sand eel not it. [LAUGHS]

Thank you, Adam. Very lovely fish.

Right, get it back in now.
I want to have a go.

I'm hoping we're still over
when that one came from

and maybe I can pick up
some of its friends and family.

I got one! What do I do now?
Just pull it in?

Oh, it's big. It's huge!
Is it? It's huge.

Nice and steady.

I'm going to have to touch it,
aren't 1? Hold on.

Keep it coming. Oh, my God.
It looks like a shark.

It's bigger than mine. Oh, God!

LAUGHTER

SHRIEKS

That...is humongous.

'Pollock is a member
of the cod family.

They can get as heavy as 30th.

That's around 13kg

but I don't think James could cope
with landing anything that size.

He prefers them when they're
battered or breadcrumbed.'

'I'm definitely looking found to

getting back to Adam's restaurant
and cooking our catch.'

Look at that!

Hold on.
Well, yours is very nice, as well

I'm not saying that either of
the fish are better or worse

but this... Mine's very nice.

We're at Adam's fish and chip shop.

The big competition now is

who can do the nicest thing
with their pollock?

I'm going for a fish burner.

I'm going to
put my pollock in batter.

I was going to flour it in a spiced
flour and then make a spiced batter.

Nice and simple.

And he said use wholemeal flour
for flouring your fish.

Why? 'Cause it'll absorb more water and
the batter will hold to it better.

That's a cool tip. The logic's good
so I'm going to do that.

What I've got here an
a load of lovely green olives,

a lot of spring onion.

I'm going to add some fresh
coriander, chilli and some capers.

Now for the batter.
Self-rising flour, one egg.

Milk, that much.

And some water,

some smoked paprika and chilli.

Half a Teaspoon. Whoops.
A little bit more chilli.

The pollock's still going to be
the main star in the middle of it.

I would say that's a good...

That's a runny
double cream thickness.

'Finally, a dry mix
to dip the fish in first.'

Wholemeal flour,
a little bit of smoked paprika,

some chilli, salt and pepper.

Best not to do this
outside in the wind.

I'm just making a little bit of
lime mayo with some crushed garlic.

Stir that together
and that's going to give

a nice citrus kick
to the fish burner.

When you've got that you think,
'What a lovely little fishette.'

Whoa! You're quite
proud of that, aren't you?

Well. I'm just pleased
to have gone out,

seen such amazing scenery
and caught a fish.

The final part to this fish burner
is a bit of mashed potato, some can

and a bit of plain flour.

This is going to be the glue
that holds the burger together.

It's a fishcake. It's not a fishcake.
It's a fishcake.

If you put a fishcake in a ban,
it turns into a burner.

It's very simple.
Fish burner between bans,

sweet chilli, lime mayo.

It's a fishcake in a ban.

'Let's get cooking
and see what our taste tasters,

that's Adam's customers,
make of it.'

Have to say I'm quietly confident.

I've made the fish stretch further,

and the fish burner, hopefully,
is going to impress the guests here

at Adam's fish and chip shop.

♪ I'm going fishin'
Yes, I'm going fishin'

♪ And my baby
going fishin', too... ♪

With these, I've tried to put in
Just enough potato, egg and flower

to bind them together but keep it
as a pollock fish burner.

So there's a lot of fish
In each one of those burners.

I'll flip them
after a couple of minutes

and then leave them
under the grill to stay warm.

'James is shallow frying
his fishcakes.

My little fillet and deep-fried
traditional chip shop style.'

'My burners will be served
with lime mayonnaise

and sweet chilli relish.

'I'm just letting the fish, in their
spicy batter, do the talking.'

♪ Betcha' going fishin'
all of the time

♪ Baby going fishin', too

♪ Bet your life your sweet wife,

♪ She going to catch more fish
than you... ♪

Sony to disturb you.

It's an experiment.
We'd just like you to try them

and tell us what you think.

'Adam's friends, family
and customers tuck in.

Before we hear their verdict, we want
to know what the man himself thinks.'

We need your opinion, sir.

le those two
and tell us what you think.

Spicy? You can certainly...

taste the spices in it.

They're very different. Mm.

If you had to choose a favourite,
what you going to go for?

Am I going to get in trouble
with the other one?

No, it doesn't matter. You're going to
get in trouble with one of us.

You're going to come join us
for a meal, anyway.

We'd love to feed you
Just to say thank you

for taking us out on the boat.

I have to say...

I'm going to go with this one. Yeah!

This is your vote.
What was the verdict in the cafe?

It was actually...

nine to five in favour of you.

James has won! The fish burner won!

That is a surprise.

Thanks for your time.
It's been a pleasure.

You've given us some of the best
family snaps we've ever had

holding those humongous fish
so much appreciated, Adam.

Get on with some work, mate.
See you. See you in a hit.

'That was a lot of fun, but as usual,

James has played
fast and loose with the recipe.

James has played
Those were definitely fishcakes.'

'Call them what you will
Fishcakes, burners, who cares?

I won. End of story.'

'We're on the isles of Scilly.

St Martin's to be exact,
searching for the but ingredients

to cook dinner for people
who love good food as much as we do.'

'So far, we've got
three guests coming to join us.

But our exploration of the island
isn't over yet.'

St Martin's has not
its very own daymark.

It's like a lighthouse without
the light and it does the same job.

It helps sailors to navigate.

It was built in 1863 by Thomas Ekin,

the first steward of the Godophin
family to live on the islands.

It was painted white until 1822

and then it was painted red
until 1833

and now you can see it's a bit of both.

This is the earliest example
of a day mark in the British isles.

It's impressive.

♪ I had a feeling that I belonged

♪ I had a feeling
I could be someone, be someone... ♪

'just down the track is Britain's
most south-westerly vineyard.

I'm keen to find out how
making wine here on the Scillies

differs from
other parts of the world.

So I'm off to meet Val Thomas.

She and husband, Graham, gave up
teaching to follow their dream -

turning the family flower farm
into a vineyard.

At first, the grapes were sent to the
mainland for pressing and bottling.

Now even step of the process is
done here at the St Martin's vineyard

by Graham and Val'

Hello, is it Val? It is. Hello!

Good to see you working.

It's hot in here.
It is very warm, yeah.

Why have you got a poly tunnel, Val?

I thought the Scillies
were tropical, practically?

They were in my childhood

but something's happened
with global warming, I think.

When it comes to the vines
and looking after them -

Massive hedges around here. I take
it they all have to be punched?

Yeah. The hedges
keep the wind from damaging

but sometimes when it's foggy,
so it's warm and damp,

every fungus on this planet
seems to kick off.

We get a lot of...

fungal pests and diseases.

And productivity? Do you measure
your output in bottles?

We do, yeah. How's it going?

Er...don't ask about this year.

The record that we ever had
was 2,000 bottles.

So it's very much
a boutique vineyard.

Our output's quite small

'I'm happy to give Val a hand
with the harvest

but it's the end product I'm after.

I want to taste it.'

Apple trees. Have you got any
Scillian varieties? We have indeed.

The Scilly pearl.
on, I'd like some of those.

We shall sort that out.
You're very welcome.

These are quite young vines.
How long have you been doing it for?

'96 we put our first little m in.

Ah. Yeah.

Father was serious about this

'cause it was his actual farm
growing daffodils.

He ploughed one m of daffodils out

and we just went into one m.

Then a field at a time. Yeah.

As he moved out, we moved in. Yeah.

We finished planting last year.

So we've been planting for 12 years
on a rolling programme.

That's good 'cause when your vines start
getting older it'll keep lolling.

Hopefully, yeah. I want to enjoy
the fruits of your labour

and get a glass of wine
but do you fancy coming to join us?

James and I'll do
some cooking for you.

'The vineyard produces
mainly white wine.

Graham's laid out some glasses
and a few samples for us.

How civilised.

I know all that stuff.

I know all the gargly, breathey stuff,
but I'm a quaffer of wine.

And I've got to tell you
that's easy to quaff.

It is, yeah. But it is, it's dry.
I think there's a citrus.

Alcohol?

It feels nice and light.

That's a summer wine.
Not such a finish to that.

Not such a length to that one
as the next one you'll taste.

Hmm.

Now isn't that yummy?
More flavour to that one.

Now this is peachy to me.

It's more peachy

but I think the other one had
a little bit of peach in it. Yeah.

The other one I could see with fish
as it's nice and crisp. Yeah.

This one is a drinking wine. Yeah.

This is a bit idyllic. Oh, yeah.

Having moved to St Martin's,
is this what you expected?

'Cause you put a lot of work in
to get to this point, haven't you?

Oh, it's very good.
We're very pleased with it, yeah.

Quality of life?
How much work, how much enjoyment?

'Cause it's not always like this.
It is very labour intensive, yeah.

More than we thought it would be

when we...conceived the idea,
to be fair.

But if you think about it, when you
talk about people having their dreams,

It is always hard work, isn't it?

A small holding or a vineyard
is not easy, is it? No.

There's that fulfilment.

Once you've put the effort in

then you can feel that, yes,
you've achieved something.

'Graham and Val have certainly shown
what can be done

when you many dreams
and determination.'

And I'll see you later on.
Yes. Take care.

'I'm heading back to meet James
with a bag full of wine and apples.

We've got four guests
coming to dinner

and we've decided to
entertain them on the beach.

Alfresco cooking
has inspired us to go Italian

but with a St. Martin's twist,

using local ingredients.'

We're getting ahead of ourselves.
I'm making the starter.

Ta-da! And I'm going to do
a side dish of some bread.

In here I've got 5009
of strong white bread flour

and I'm adding in about


What I'm going to be doing is a very
simple pear and walnut focaccia.

Focaccia is an Italian flatbread,

made with just a little yeast
and topped with herbs or spices.

Or, in this case, my sweet version,

with walnuts and pears from
”file Arthur Farm.

I've got my dad to help prep them.'

If you make pear and walnut focaccia,

always have some alongside
to do all the work.

All the work, that's rubbish!

The dough's now nice and stretchy.

It's got that elastic point when you can
feel it pushing back while kneading it.

I'm now going to fold in
some of this grated pear

and a bunch of walnuts.

I'm then going to leave it
to prove for 45 minutes.

Oiling the bowl
for this bread to prove

you've got to go up the sides
'cause it's going to go up.

If you haven't oiled the sides
it will just stick.

In which case it's
a little monster to get off. Yeah.

I'm doing squash gnocchi.

'Gnocchi are little soft dumplings

made of flour, potatoes,
or here, squash.

Simple and delicious.'

You can't boil your squash
for making gnocchi

'cause if you do that it'll get wet

and you'll have a lot of moisture
in your gnocchi mix

which means you have to add more flour.

If you add more flour
it gets stodgier.

Not interested.
So you got to roast it.

My squash...
I'm not going to salt or pepper it.

I'm going to save all that
for the final mix.

I'm going to put a little drizzle of
oil on it purely because I like it.

I'm going to pop this in the oven
for 45 minutes at 170.

'The hotel overlooking
this beautiful bay

has kindly agreed
to let us use their oven

to help speed up our preparations.'

'I've decided to serve smoked
duck breasts for my main course

with that lovely focaccia
and a light summery salad.

I'm using thinly sliced celeriac
as the base

with orange slices thrown in
to stop it from browning.

Some sliced fennel goes in next

and finally chopped chives.'

What I'm going to do now is dress it.

For that, orange juices,
a little bit of white truffle oil

It's more expensive than olive oil
but it's got a distinctive flavour

that'll go perfectly
with the smoked duck.

The last bit, a pinch of salt.



...and I have cooked my squash.

And my dough has risen nicely.

We're going to put it in her!
nice and gently,

spread it out and then leave it
for a further hour in the tray.

'I've put plenty of olive oil in the tray

so it'll be easier to remove
the bread once it's cooked.'

Did you get a little bit cold, son?
Did you get your coat on? Yeah.

I'm not cold.

OK, I've got a blubber layer.
That's different.

Make a load of finger marks in it

and stick in some bits of rosemary.

As you can see, this is
a really rustic kind of loaf

and hopefully it's going to be
all about the taste.

Sprinkle the walnuts.

I'm going to go to put this back inside

when it's a tad warmer
than it is right now

and it's going to rise up
for another hour

and then I'm going to shove it
in the oven for about 30 minutes.

Here I have lumps of squash

and when I do this...

after about six weeks, I will have
fine bits of squash through here.

See? See all the squash
coming through!

You don't want lumps in your gnocchi!

In here, I'm adding...some parmesan.

One well beaten egg.
Spread it on the top.

About four tablespoons of flour.

Gnocchi making time.

Like pasta,
gnocchi are cooked in boiling water

and served with a sauce.'

Take some of my gnocchi mixture
onto a breaded board.

I want to roll it out
to about the thickness of my thumb.

on, there's lots of ways
of making your gnocchi shapes.

Lop that in half. Pop it over them.

Now, for me...

making my gnocchi is simple.

'To shape them, I cut the mixture
into bite-size pieces

and plus each one with a fork.

The indentations are good
for catching your sauce.'

I got my squash from Jonathan
for my gnocchi.

I also got some sage from him.

So I'm going to serve this very simply

with a sage and garlic butter.

And erm, I'll just toss the
gnocchi in it when they're cooked.

'We've had a busy old day

but at least our preparation
for tomorrow's dinner

is well underway.'

'The latest leg
of our great cooking adventure

has brought us to St Martin's
on the isles of Scilly.'

'We've already gathered
loads of ingredients

to cook for the
friendly islanders we've met here.

They're going to join us later
for a seaside feast.'

'Before we get into
full-on cooking mode,

there's the little matter
of how to chill the vines.'

We have to serve it at ten degrees

so we have to make something
to chill our wine.

'We've set ourselves a challenge.

To use only what we have on us.

Robinson Crusoe style.'

Thermometer. A pair of socks. Erm...

Handkerchief. 'OK, so I don't
usually any a digital thermometer!

Penknife. Stock cube.

Phone. Contact lens.
I've got a Kirby grip.

That's obviously not yours.

We're going to use
the heat of evaporation.

Ah! This is going to involve...

A hanky. Actually,
I'll use the Kirby grip.

I've got a pen knife. I need you
to go and get me some driftwood. Yep.

I'll go and grab a bowl
from the hotel OK.

on, way. We're on a desert island.

[LAUGHS] There's no
hotel near here. Shh!

We could just use
their fridge, but no.

That would be far too easy.

'While James is off
gathering some wood to build a frame

I need some seawater
to sit our wine battle in.'

Now, if I had a fevered brow...

By putting this on my brow...

It's actually very cold now 'cause of the
evaporation that's taking place off it.

See? Yep. It's cold. Oh. Oh.

Frostbite is one of
the dangers of our job.

Now, what I want - This looks like
one of our more simple constructions.

Well. we have to actually make
something to hold this up in the air.

Are we making a frame for that?
A triangle.

Once round the bottle,

we're putting the end of
the handkerchief into the water

so that it'll never dry out.

And we need to hold this up.

Look in the hat
and see if we've got a hair grip.

Yep.

Then we can adjust it as necessary.

We just have to wait now and by the
time we have guests, it'll be perfect.

Are we going to measure the
temperature? Too right we are.

Perfect. There's no reason
to have warm wine. Ever. No. Ever.

Handkerchief, beach...

'Personally, I'm not convinced

that sticking it in the sand down
by the sea wouldn't have been easier

but, after all, he's the engineer [!]'

For my main course,
I'm going to be using the duck

that I got from Little Arthur Farm
and smoke it using this.

This stuff is
Monterey Cypress wood shavings.

The smell...is very special

d*ck: Unique. This is going to
basically hot smoke the ducks

so that all! need to do
is carve it up and pan fry it

so that all I need to do
at the last minute.

I'm going to pierce the skin.

This is going to allow the smoke
to really penetrate

into the depth of the breast.

'A bit of salt-and-pepper
and some Muscovado sugar

worked into each breast
and it's ready to go.'

What I'm going to do now
is load up this hot smoker.

You can buy these off the shelf

or you can make your own
using tinfoil and a grill

The key thing is to have some wood
shavings at the base of your pan

and then a separation,
perhaps with a sheet of tinfoil,

and a grill on top to then cook
your meat or vegetables.

Sprinkle in some of the finer bits
of wood shaving.

Next, put the grill on top.

You'll notice there's room around
the outside for the air to circulate.

'There's a fillet
for each of our guests.

It's going to go on the heat
and start the smoking process

and for Jonathan,
from Scilly Organics,

I've decided to make a smoked
Portobello mushroom with blue cheese

'cause he's a vegetarian.'

I'm going to do a sweet risotto.

You can call it rice pudding
but it's cooked in a different way.

First of all.
I need to have my stock.

In this case, it's not going to be
a snowy stock, it's a sweet stock.

So I've got some
St Martin's special wine.

[IMITATES WINE GLUGGING]

I'm going to make a basic sugar stock.

This is quite decadent.

This has been on for five minutes.
I'm going to have a quick peek.

No, don't. just leave it.

Take it off the heat.

A handful of those. Not too many.

'I'm dehydrating some sultanas
in an almond liqueur.'

Next one away. Look at that butter.

I'm going to put my rice in
straight away.

'Once the butters melted,
I'll gradually add in

the wine and sugar stock!

I'm just putting in some
cardamom seeds. Only from about four.

'The nectarines James picked
yesterday didn't make it back

so I found some peaches.

Half go in now and
they'll dissolve into yumminess.'

We're adding in some
toasted flaked almonds.

'Finally, liqueur soaked sultanas.'

We like a plump sultana,
don't we? Yeah.

I'm going to take that off the heat

and let it absorb...

the last of the liquid.

'So, on the menu tonight,
it's my dad's squash gnocchi

with sage and garlic butter
for starters.

And then there's my smoked duck
with a summer salad

and pear and walnut focaccia.

And to finish, my dad's
sweet risotto with peaches!

Hi, guys. Hello!

'Our guests have arrived.

There's organic veg grower, Jonathan.

Shoe making farmer, Richard and his
son, Adam, from the fish and chip shop

and vineyard Queen, Val'

'We've set up a table for them
on the beach.

Time to see if the improvised
wine cooler has worked.'

Then you go.

It is quite chilled.
Every second is valuable here.

It's already warming up.

Stick in them, see what we're getting.
I don't think it's ten degree.

'Oh. Not quite
our target temperature.

Let's hope it tastes OK.'

Unfortunately, the wine is not as
chilled as it should be. [LAUGHTER]

What do you think about the temperature?
It's not far off being all right to drink?

I'll go put it back in the wine chiller.

I wouldn't know that wasn't ten degree.

What about you, Adam?
It's got alcohol in it. [LAUGHTER]

The lad's happy.
That's my sort of thinking.

We'll feed you in a second.
Take care.

I'm just going to toss my squashed gnocchi
in some garlic and sage butter.

I need to fry
a couple of sage leaves.

That's nearly done.

'The gnocchi are dropped
into a pan of boiling water.

They take just a few minutes to cook

and they're ready
when they float to the top.

They're tossed in my herb butter
and ready to serve.'

Here you go, ladies and gentlemen.
Your starter.

Can I dig in?
Yes, it's very delicate.

Mm. You can taste the squash.

The garlic is not overpowering.
It's nice and sweet.

The sage complements it great.

That's erm...a very, very
tasty starter.

I’m having trouble with that one.

Yeah, I like it. It's nice.

Squash is a great veg
'cause you can do so much with it.

I think this works really well

I love it.
Sage really adds to it, doesn't it?

Sage and garlic. It's got to be.

I love the texture actually.

I keep finding new things in here.

I think it really works

particularly with the nice wine.

It's very nice in the quantity.

I wouldn't imagine you'd want

an entire meal...of it
with nothing else.

Yeah, it was very nice as a starter.

'My main course has got
a lot to live up to.'

I'm taking the duck
out of the smoker

and putting it skin side down
into a cold pan.

Then what I'm going to do
is lender out some of the fat

and came it very thin.

The smell coming off this
is incredible.

There's a meal smoky aroma.

For the mushroom, I'm just going to
put in a tiny bit of walnut oil

Just to go with the bread.

Time to plate up the salad and bread

while the duck and that stuffed
mushroom for Jonathan finish cooking.

I'm going to toss the perfectly pink
slices of smoked duck

In a sauce made from
sweet masala wine,

mustard and Tresco honey.

It's got my mouth watering and I
really hope the guests like it, too.'

Oh, mate, that's gorgeous.
Did you just taste it? Mm...no.

I'm pretty sure we always
wait and taste it. [LAUGHS] Nope.

I'll get it on the plate
and then we'll go serve it.

'I'm pretty pleased
with how this looks and smells.

If I've created a taste to match,
I'm onto a winner.'

Right. Here we go.

I've got Jonathan's food.

Then we go. My goodness.

Thank you very much.
That is looking very good.

Dig in and enjoy.
Thank you very much. Thank you.

No, try the bread first actually.

Nice bits of water there.

Does the pear come through!

Mm. Mm. It's good.

The duck's been smoked out here.

It's all done on a campfire.

Yeah, but it is.
Anybody can do this. Yeah.

Mm. This is good. Yeah.

This is more like it. [LAUGHS]

I usually mast fennel
but it's really good raw.

Really good. Yeah. lee it.

I love it and I love the idea

of the fresh orange with the duck.

Normally, I would have
an orange sauce

but I actually prefer this, I think.

You've done them justice.
This is gorgeous.

'The pressure's on.

Can my sweet risotto swing
the judges' votes away from James?

Some slices of flesh peach

and a few more of those
boozy sultanas

and it's creamy perfection in a bowl.'

Enjoy. Splendid. Thank you.

This is not a rice pudding.

It’s a sweet risotto.

I tell you what,
this is rich, it's creamy.

I like it. Yeah. But I've got
no idea what they think. I know.

It's a controversial one.
They'll either love it or hate it.

If there's a pudding on offer,
I'm there. [LAUGHTER]

I think this would
wow people at a dinner party.

[WHISPER] It's bloody good.
[LAUGHTER]

Kind of like a rice pudding but it's not.

'It's not a rice pudding, Jonathan.

Unless you're going to vote for it,
then you can call it what you like.

Before we find out who's won,

Richard's got
a little surprise for us.

A present for James's toddler, Indy.'

For my grandson? Oh!

Look at those! Amazing. Lovely.

Richard! Thank you so much.

They remind me of the sort of shoes
we had when we were growing up.

You don't see them any more.
They're lovely.

Sir, thank you very much indeed.

Well done.
My grandson will be very happy.

Right, this is when you have
to make a decision I'm afraid.

If your favourite course was the starter of
squash gnocchi, please raise your hand now.

Okay.

If your favourite course
was the main course,

please raise your hand now.

Two. OK. So no favourite
for the pudding. OK.

Well. that's two all for James and i

but you only did
one course, mate, so you win.

[CHEERS] James beat me!

This corner of the map right here
is looking quite red.

Congratulations, son. Thank you.

I was going to say it looks like a spot.
Nope. It looks red.

I'm now going to parade this
around the isles of Scilly

for I have claimed them as the victor.

Thank you, isles of Scilly!

It would be wrong
to be a bad winner.

Three, four, five, six.
There's about ten people.

It's the beginning of the comeback.

'We've had a great time
here in the Scillies,

but we're ready
to re-join the Morwenna

and set sail for the mainland,

on the next leg of our
coastal cooking adventure!

We are heading back to Cornwall now!

We may be some time. [LAUGHS]

With a bit of luck,
we'll get on this boat first.

That's not guaranteed.