02x22 - Newlyn

[bunniefuu]

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

We're exploring the
coastlines of the South West

in search of ingredients
to cook on board our boat.

We're going to call into ports
and harbours along the way

and 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 heading for Newlyn,

where we'll be shearing
very friendly sheep.

I've almost reached a full sheep
in my sheep-shearing career.

Making the perfect snack for eating
one-handed when at the helm.

Don't worry, James. You can use two
hands. I'll get us there safely.

I'm looking out for buoys.

And sorting sardines
for a fishy surprise.

That is the most bizarre thing I've
ever done when I've been cooking.

All to make dinner for
some very special gusts.

I'm just trying to think,
the last time I had stargazy pie...

was 49 years ago. [LAUGHS]

We're making our way along
the most south-westerly part

of the Cornish coast
on our journey to find great food

and people who love it
as much as we do.

Rough seas
off the land's End peninsula

meant we couldn't cook on board our
boat on the last leg of our journey,

but Newlyn harbour offers a safe haven.

We're heading Wards Newlyn, one of
Britain’s busiest fishing ports.

When we get there, we're off
exploring for some local ingredients.

Then there's a nice, friendly competition

to see who can make the tastiest meal
with that lovely grub.

We take it in turns
cooking different mums.

This time I'm doing the starter
and the dessert

and my dad's going to do
the main course.

Then our guests are going to decide
who's the winner. Good luck.


AMA

♪ The tide is high
but I'm holding on

♪ I'm going to be your number one... ♪

It's right next door to Penzance,

a favourite stop-off
for leisure boats -

while Newlyn is a busy commercial port.

This harbours home to fishing boats
of all shapes and sizes.

From big trawlers to little ones,

like the one we caught
mackerel from in St Ives.

I think we should go
explore the local area.

Do you know?
This is the home of sardines.

Is it?
Yeah.

The fishing industry here is worth
millions of pounds a year

to the Cornish economy.
Catches landed in Newlyn

are sold to buyers
from all over Europe,

particularly France, Spain and Portugal

They're freshest, of course,
in the local shops and restaurants.

I'm sure we'll check them out later.

First, though, we're heading inland.
We've heard about a farm

when you can get some of
the tastiest lamb around.

That's an opportunity
not to be missed,

especially when it's getting
close to snack time.

Be honest, Dad, any time's
snack time where we're concerned.

Fair point.

We're here to meet Paula WI“:
and her Ryeland sheep.

[LAUGHTER] The sheep lady. Paula!

Hello.
How lovely to meet you.

Good to see you.

Hi, James. Hi. Why have you gone
for the Ryeland over anything else?

They're short-legged, so they don't
do a lot of jumping and getting out.

They're laidback, quiet. Short legs
so they don't frolic over the hedges?

So you haven't had to expand the wall.
[LAUGHTER]

Yes. You probably know,
fences are a nightmare.

That's one of the biggest jobs with sheep.

How did you get started?
Have you always been a sheep farmer!

No. Quite by accident.

I had 1 sheep about 20 years ago
that a farmer gave me.

And I used to walk it with our dog.

Yeah. And then about ten years
later, I thought,

'Yeah, I'll do that again.'
So I got three, which became five.

Which became twelve.

It's like a story of getting two rabbits.

[LAUGHTER]
How many have we got now?



Whoa. [LAUGHS]


It’s called nature.

[THEY ALL TALK AT ONCE]

Hello big boy.

Here he is.
Here you go.

He's the man.
Straight in the bucket.

[LAUGHTER]
What can we do to help?

I actually want some meat,
I'm not too shy.

Wonderful
How about a bit of shearing?

If somebody can help us.
The shearer is there.

He can guard you. There's a good
chance you won't want to pay us

after James has done his shearing.
You're not much better.

Look at your moustache.
[LAUGHTER]

Ryelands are among the oldest
and friendliest breeds of sheep

In Britain. They've been around
for roughly 1,000 years.

Their meat is top quality,

but their wool has always been
highly prized, too,

for its fine texture.

It fetched the best prices in Europe
in the 13th and 14th centuries.

And in the 16th century,
Queen Elizabeth I

would apparently wear
only Ryeland wool

after she was given a pair of
stockings woven from their fleece.

We've got a proper expert
to show us the ropes.

New Zealander Dave LaBrier -
KIWI Dave -

Is the reigning Cornish
sheep-shearing champion.

Nice to meet you, David.
Good to see you, sir.

Good to meet you.
You'll show us how this is done?

Yeah, I'll try.
Sit them on their bum.

Pull this through.
Yep.

Start right at the top then.

All right?

Dave makes it look
very straight forward.

But then, he has been shearing sheep
all over the world

for more than 25 years.

We were helping shear
so we could earn some lamb...

Do you fancy joining us for a salad?

[LAUGHTER]

See, look. There's the whole fleece.

Wow.
How many sheep have you sheared?

Oohhh...

Half a million.
James, how many have you sheared?

Half.
So, half a million to a half.

I'm going to try and take that
up to a whole.

It's not Strictly Come Dancing.

I have to go forward again.
Over here, James.

Forget the Ryeland rumba - get shearing.

It's a tricky business
and I don't want to nick any skin -

mine or the sheep's.

You're doing extremely well. Son.
Good.

It's just as well these sheep
are so good-natured.

Their annual trim is usually done
in half the time.

[LAUGHTER] I've almost made it
up to a full sheep now

In my sheep-shearing career.
No. No.

You've just done - I'm not saying
that I've earned us any lamb,

but I have almost sheared
a whole sheep.

Got any other jobs you need doing?
[LAUGHS]

Let's see if I can do any better.

It's back-breaking work
if you're not used to it.

It's over to Dave to finish off
with a short back and sides.

Well done.
You make that look so easy, mate.

OK, suppose we have to sort of
ask the question.

You only get one of us as
an apprentice - who do you want?

I think you had
slightly better control.

I'll take that as a victory.
All right.

I've worked up quite an appetite,

so I hope Paula's been impressed
by our efforts.

We don't deserve any lamb, do we?
You do. You were fantastic.

[LAUGHS] You liar!
Marks for effort?

Liar! It's a very difficult job.
There we go.

Have we got some liver?
You have.

And some mince?
Yep. lamb mince.

Thank you. Are you going to join us
for a bite to eat? Love to.

Take care. Thank you so much.

See you later.
Die-bye.

I've got my eye on that lamb mince
for tomorrow night's dinner,

but we can't wait that long
to taste Paula's produce.

That's a Mo place of liver.
Doesn't matter how you look at it.

To add flavour,
we've not smoky bacon and onions.

We're boiling some potatoes
to make some potato bread.

Good bit of Northern Irish
family history in there.

Food of the gods.

That only needs to be sham the pan.
[SIZZLING NOISE] On either side.

I'm going to put it in
some savoury flour

which is flour with salt and pepper in it.

Pop it in the pan, cook it quickly
on both sides and it's done.

Probably the most difficult thing
about this is boiling the potatoes.

It's a really cheap dish, this.

All right,
the smoky bacon is good quality,

but liver... You get a family meal
for a couple of quid.

We're just going to push the potatoes
through the colander,

so we have very fine potato bits.

It's very important to measure
exactly how much flour

you're going to put in.
Too much flour and it gets stodgy.

I reckon about this amount of flour.
Yep.

Two tablespoons of flour
to two large potatoes.

Once the mash spuds and flour
are mixed together,

rolled, flattened and scored,

the bread can be dry-fried in
a hot pan with a bit of extra flour.

Try and make it circular.

It shouldn't be square!

Keep the heat up, there.

Right, OK. The potato bread's
looking really...square.

Hot potato breads! [LAUGHS]
Hot potatoes.

Put the bacon AND the onions in.

That cooks for a lot longer
than the liver.

I might just eat my potato bread.
I don't even like liver.

The same.

Right, it's got to be cooked
for long enough

for the flour to go
a little bit crispy.

Nearly done.

That's cooked. Right, service.

It's a quick, easy
and very tasty snack.

Not to mention - cheap.

I've got to tell you, for a couple
of quid, that's a hell of a meal

Well done.
[SIGHS]

You happy?
Mm!

I suppose this is a real taste
of home for you.

Making your own potato bread,
we've done it for generations.

It's so easy.
It is. I love it.

I'm a very simple man.

That set us up nicer
for the rest of the day.

We've got lots more people to meet
and ingredients to find.

Exploring's always better on a full tummy.

We're in Newlyn in the west of Cornwall

on the latest leg of our coastal
cooking adventure.'

We've tried our hand at shearing sheep

and we've already invited one guest

to join us on board our boat
for dinner tomorrow night.'

We still need a few more ingredients,

so James and I are going our separate ways

In search of more great local produce.

But not before we've dropped into
the nearly village of Paul,

to pay our respects to a famous
local lady, Dolly Pentmath.'

She was said to have been the last person

who conversed in the ancient Cornish.

and her dying words were,
'Me ne vidn cewsel Sawznek!'

This means,
'I don't want to speak English.'

I wonder if the Cornish
have a word for 'melon'.

In the 18th century,
I'm pretty sure they didn't.

But there's a man who says
melons can be grown here.

Apparently, it's a great place for it.
I don't believe it.

OK, see you later. Yep. Hope you find
some nice melons. I will!

'I'm off to visit a farm
that's been In the same family

for more than a hundred years.

They've grown vegetables at Trannack

since David Jeffery's grandfather
first took it over in 1908.

But David has moved away from just
producing traditional Cornish crops.

How are you? Good to see you, sir.
Nice to see you.

I'm looking found to this. Yeah.
Melons in Cornwall

Here we are, then.
Here we go.

Look at your melons!

Melons here.
I think that's a hone/dew, that one.

Looks a little bit under-ripe, that.

Cornish melon. How many other people
In England grow melons like this?

I don't know of anybody. The problem
is nobody tells us how to grow them.

This looks good to me, here.
What do you reckon, sir? Yeah, fine.

'As well as experimenting with melons,

he grows carrots, sweet corn,
courgettes, cabbage and salads.

I could have a field day here.

It's all growing in an area known as
the Golden Mile,

so-called because the soil's
so incredibly fertile.'

You've got a couple of lovely
yellow courgettes here.

Like us a bunch of carrots there, sir.

Those are Chantenay, little short ones.

There is something very special about
a carrot straight from the ground.

Lovely and sweet.

'David runs a local box scheme.

I can see why it's so popular
with such a variety of fresh veg.'

Excellent.

'I've got a fantastic assortment
of fruit and veg to cook

but I'm itching to try
some of that melon.'

Right.
Go on.

Pop them in there, sir.

I've raided most of your crops,
I'm going to taste this melon.

That's the big excitement
for the day, isn't it?

That's the main thing. It's the
sweet, never mind the main meal

"They usually prefer
a warmer climate than ours,

so I'm intrigued to see how they taste.'

My first Cornish melon.

Cheers.
Cheers.

Bon appetit.

Cornish melon.
That's all right.

You don't hear that phrase new day.
We can do it.

It's good.
just got to persevere.

Do you fancy joining us for a bite
to eat? That'd be very very nice.

Yeah, we'll cook you something.

I'm feeling melon may be on the menu.
Nice.

'I'm so impressed with the quality
of David's produce.

I'm going to have to be careful about
sharing it with James, though.

I don't want him beating me

with the very produce I've taken
trouble to pick.

I wonder how he's getting on.'

'Alphabetically, the village of
Zennor in the last parish in Britain

and it's at the heart of a famous
Cornish legend.

According to folklore,

the singing of a young fisherman
from the village

entranced the beautiful mermaid of Zennor.

They fell in love and he followed
her into the sea, never to return.

This story inspired the name
of the company I've come to visit.

The Moomaids of Zennor
are actually dairy cows,

responsible for the rich milk

that goes into some
pretty special ice cream.

Nicky Monies looks after the herd.'

"Icky? Hiya.

Nice to meet you, I'm James.
Hi, James. Good to meet you.

Not that I'm disappointed to meet
you, but I was expecting Moomaids,

that it was going to be
a girls' operation.

Well. I run the farm and Rob runs
the ice cream business. Right.

And then my sister has
two ice cream parlours as well

And have you always been doing ice cream

or is this the same old story you
see with a lot of the dally industry

when you're trying to find
alternative ways to make money?

I think that's what it's all been about.

The ice cream business has been
about ensuring the farm has a future

because we want it to continue as it
always has done with the family.

What can I do to help? Get them in
for milking? Yeah. All right.

Come on, girls. Let's go, go on.

'Nicky's family have been farming
here for more than a century.

His great grandmother
stablished the dairy herd

and today they have 110 cows,

producing more than


That milk will be used to make
your Moomaid ice cream. Yeah.

Wm. So a fair few girls need milking

In order to keep Cornwall in good
quality ice cream. That's right.

Cheers. Thanks, Nicky.

'I'm keen to see where they produce

more than 30 varieties
of ice cream and sorbet.'

The long walk across
to the ice cream factory.

'Nicky's brother Rob is going
to let me make my own flavour.

Hello. Hello. Hi Rob, good to meet
you. I'm James. Hon you doing?

'First I get a sneaky preview of a
couple of their new flavours -

sea salt caramel
and chocolate orange. Delicious!'

I've always wanted to try
carrot and cardamom.

Is that something that you think
could work?

Er...I would have thought so.

I mean, you can really do anything
with ice cream.

We've got a couple of base mixes
here. Whoa!

So you can pretty much add anything
to it after the base mix is ready.

So, all of the carrot is in.
All the carrot is in.

You've got to be a bit careful with
the cardamom, that's quite spicy.

Yeah, put a bit more than that in.

It's quite exciting, my first carrot
and cardamom ice cream batch.

'My ingredients are blended
into the pasteurised base mix

of milk, cream and sugar.'

This is the point when either
I realise there's too much cardamom

or it can take a bit more.

A bit more, maybe.

You think a bit more?
Yeah.

Rob wants another taste to see if it's
ready to go on to the next phase.'

Well. It's good, yeah.

'OK, it's passed the test,

so now it's time to go
into a special machine

that freezes and whips
the mixture into ice cream.'

There's a real whiff of cardamom
coming off it, isn't there? Yeah.

Whoa! I'm just going to add
one more ingredient,

which are some Cornish fairings.

'Fairings are traditional Cornish
ginger biscuits.

I learned to bake them earlier
on our travels in Losththiel'

I'm quite confident it could be
quite a nice ice cream.

Quite a nice colour, a peachy colour.

A little taste?
Yeah. Go on, then.

I want a bit with ginger fairings
as well What do you think'!

Not bad for your first go.
Thank you.

Do you fancy joining us for a meal?

But is there any chance that you
could bring this with you?

Because this is going to win me
a competition. OK.

Mate, I've had a really good time.
No worries, nice to meet you.

'My ice cream's got quite
a cheeky combination of flavours -

carrot, cardamom
and Cornish ginger fairings.

I think I'm on to a winner.

Time to head back to Newlyn
and meet up with my dad,

who's probably getting
quite peckish by now.'

'Back in Newlyn, it's time for lunch.

I've been trying to think up the
perfect snack to eat while sailing

when you've got one hand
on the tiller.'

Hungry sailors always need to be fed

and we're going for something
called a marinara.

"This is Italian-inspired

and will be perfect to stave off
those hunger pangs.'

James is making the sauce,
onions and garlic in oil

They're just softening down.

Into that, we're going to add
tomato, tablespoon of oregano,

tablespoon of basil, salt and
pepper. It's dead simple.

Sailors have had this
for hundreds of years,

Yeah, the Spath brought in
the tomato from the new world

and people realised
it was quite high in acid,

perfect for turning into
a sauce for long voyages.

Acid means it presents itself.

Yeah, we're making a slight twist on it,

putting some meatballs in there.

'Cause we like them.
Yeah, exactly.

Serve it with a bit of garlic butter
and away we go.

A dash of balsamic vinegar,
stir that together.

So we'll cook this down till it
reduces, then pop the meatballs in

and then they'll cook and add
the meat juices in to it.

Fresh herbs, always best to add at
the end,

otherwise they'll go brown and you
lose the texture and colour.

You could use some of the st*lks of
parsley to put in. I quite like that.

I don't like throwing those things away

so by using the st*lks they're going
to soften and that's good.

Our meat ba*ls are going to be beef,

a little bit of red onion in there,
one egg.

That's all we need in there,
and some breadcrumbs.

That'll be lovely, that'll be lovely.

'Cause by putting breadcrumbs
Into my meatballs, like this,

James' lovely sauce
gets sucked into the bread,

along with the meat juices.

♪ Arrivederci, Roma... ♪

It's a song my dad used to sing.

Mind you, I sang that when you were
IIttie, didn't i?

You did.
And I don't sing.

♪ Arrivederd, Roma...

♪ Goodbye, goodbye... ♪

It's very important when you make the
meatballs,

you get your action right
with your hands.

you get your action right
♪ City of a million moonlit plans

♪ Cityy of a million
warm embrace... ♪

Right, James, get that to heat up and
we'll start dropping ba*ls in.

Here we go. They're going in, son,
they're dropping in. Yeah, boom-boom.

'They'll take a few minutes to cook
and we're keeping it simple,

serving our meatballs and sauce with
some lovely fresh crusty bread.'

I think there is only one way
to use this baguette.

Picture me there,
I've got my sailor's hat on,

I've got my baguette,
my tiller in my hand.

I want to eat it one-handed.

I'm just putting some garlic butter in mine

because there's not that much garlic
in the marinara sauce.

What?! You didn't tell me
we were short of garlic.

We've got garlic in the butter.

I'm done. I'm ready.
You've got to get seven in there.

Seven? I didn't realise
we were eating seven!

Seven each.

Go on. First thing I've got to do

Is I've got to hung up the end
of mine with one.

[MAKES POPPING NOISE]
I'm going to have the same as you.

Five.
I can get seven in.

I can keep pushing as long as they
don't come out the bottom.

I'd like to see how you're going
to eat this, though.

Five.
Yours looks like a cannon.

Look, can I just say...six.

Right, enjoy, son.

Which way do you want us to go, Rob?
Sou' by sou'wut, certainly, sir.

Mmm. Mmm.
It's very easy to eat and steer.

Don't worry, James,
you can use two hands.

I'll get us there safely.

I'm looking out for buoys.

We're on a mission to find
top quality ingredients

and cook with them for people
who share our passion for great food.

A couple of miles to
the south of Newlyn

is the fishing village of Mousehole.

It used to be the main port in Mounts Bay

until noisy neighbours,
Penance and Newlyn, took over.

Records show it was an important
working harbour as early as 1266.

Now the fishing fleet has declined,

but its maritime heritage
is captured in folklore

with its own unique recipe.

One terrible Winter
back in the 16th Century,

the village was facing starvation.

But local fisherman, Tom Bannock,

saved the day by going out
and braving stormy seas.

He came back with
an enormous catch of fish

which was then baked into a pie
to serve the entire village.

It actually saved them
from starvation and death.

The fish-heads were left
poking up through the dust,

gazing at the stars,
to prove they were in there.

Tom's feat is commemorated every year
when the village get together

to eat stargazy pie
on the build-up to Christmas.

You know what? I think I'm going
to make one. A pie with fish heads.

Do you think that's going to win
this competition? [LAUGHTER]

To make stargazy, or starlygazy pie,
I'm going to need sardines.

I fancy trying to catch some.

So we head back down the road
to our boat at Newlyn.

If you listen,
this is a working fishing port.

But we're not fishing. No. That's
the problem. Haven't got a rod!

Yeah, I know. So what we're going
to do is we're going to make a rod.

Ta-dah! Egg whisk.

That scares me.
This is as far as I've got.

I'll make the rod, you make the reel

One bamboo isn't sufficient for us,

because being big fishermen, yeah,
if we look and see -

Yeah, that's not good enough.
That's not good at all. Is it?

We need more flexibility
by binding them together.

I'm going to put three of these together
so it's strong enough.

I figure, because these both
go different directions,

that could be awkward,
so I'm getting rid of one of them.

We'll attach that to our
makeshift reel,

which in turn
will be fixed to the rod.

Three canes will give us enough
strength and flexibility.

Being near the seaside,
we're never far from a holiday shop

so here we've got a kite.....

and some kite string. This is what
we're going to use as our fishing line.

Are you ready?

It actually looks like it works.

How do we do it to make that attach
so it stays?

We'd better not get a puncture next
time we go out on the bikes!

We just need
a bicycle iyre inner tube

to lash the mechaan as tightly
as we can to the bamboo canes.

We're using the co-efficient of friction
here to hold these bits together.

Pull it up towards me
before you pull that bit round.

Right... Don't move. There we go!

That's on really solid.
OK.

A bit of tape and it's
well and truly secured.

All we need now are some lures

made from little bits of rubber and a hook.

Little sandeal.

Let me just sharpen my hook.

The problem I've got with this
is a coat-hanger is too handy.

I'm going to heat and quench
and heat and quench this

and this coat-hanger is going to
hopefully become a lot stiffer,

which means the fish
could stay on it.

When we heat up the metal,

what we're doing is getting all the
little molecules agitated, OK,

and the quenching should help them
to align and crystallise.

That's what makes it harder.

That's so much better than it was.

Once they're tied on to our kite
string fishing line, we're ready to go.

That is...the Strawbridge patented
sand eel black thing.

The hook is sharp.
Shall we have a little look?

Look at that! Bit of a bend.
That's good, isn't it?

It does bend. You could get
a decent weight on that.

Right, son, here we go.
Over the edge.

Look at that through the water!

Yeah, it looks like a piece of halt.
Now what I do?

OK, we're going to let more line out.

Is that - is there much weight?

It's the weight,
that's what's pulling it.

Stop. Is that enough depth? Yeah.
We're down at the bottom by now.

Ah! [SIGI-IS]
James, I've even got my coffee!

If you get a bite, I think
the but thing you can do

Is hold tight and walk backwards.

Pull it up then... Keep the pressure
off. Wind the egg-whisk!

'Beat to soft peaks.'
[LAUGHTER]

First time I've heard it. 'If you've
got a bite, beat to soft peaks.'

You won't be totally shocked to hear
we didn't catch anything.

Sardines one, Strawbridge zilch.

Luckily, there's a fantastic
fishmonger across the mad.

Dave Hoskin is the man to see us right.

"Nice to meet you.
Right, have you got any sardines?

Sardines, well.
do you want the in a tin

or do you want them whole?
No, we want real ones!

Oh, we've got some whole ones
fresh in this morning.

Nice. Excellent.
Not very long been in.

I may need a couple more than that.
How many would you like?

A good dozen.
A good dozen?

Yeah.
Well. you've got to work for it.

♪ You will have a fishy
on a little dishy

♪ You will have a fishy
when the boat comes in...

This is the only place in Newlyn

that lands, processes
and packs sardines.

They supply markets all over the UK
and on the Continent.

Right, let's go across and look

at the sardines that come in this morning.

OK, difference between
a sardine and a plichard?

Exactly the same thing. Really?
No different.

None whatsoever!
Not size difference or something?

No. No size. They just use it
as a fancy name to sell it.

♪ Pack up your troubles
in your old kit bag

♪ And buly them beneath the sea...

They sell about


all landed 50 metres away
on the Newlyn quayside.

You find Cornish fish in some of the
Country's top shops and restaurants.

Fill the box up, then.

This is a lot of sardines.

Well, got to be a little bit fussy
in your life but that'll do, OK.

Next box, yeah.

I explained to Dave that I'm making
stargazy pie for dinner

and it's a competition.

Do you reckon it's going to be
popular with the locals?

If you're in Mousehole,
very popular.

Well. we're not.
We're here. [LAUGHTER]

Three...four... One more.

I actually like a little bit of
a bene in them 'cause you can see that

sticking out of your pie, can't you?
Not saying a word.

How many do you reckon we need?

'Cause I know stargazy pie's
going to be a big hit in Newlyn.

A big hit in Mousehole, I told you,
OK?

So I'm now feeling very confident
In this competition.

Good luck, Dad.

Oh, dear. So my pie isn't going to
go down well in Newlyn.

Cheers, Dave. Thank you very much indeed.
Cheers! Thank you!

My Dad's got his sardines from Dave

so it's back to the boat to start
preparing tomorrow night's dinner.

I've already got a head start
on my pudding

with the ice cream I made at Zennor.

But it needs something extra.

I made that carrot and cardamom ice
cream which is going to be very tasty

but to go with it,
I'm going to make a courgette cake

and I'm also going to add
a little bit of ginger,

to go with the carrot and cardamom.

I've got 1500 of caster sugar.

To that, I'm going to add in


Cream the two together
with a wooden spoon.

And then add in a beaten egg.

Stir that together.

I've got 2000 of plain flour.

A tablespoon and a half
of baking powder.

Gradually incorporate that
into the egg, butter and sugar.

NW, at the moment, the sponge
mixture is looking quite dry.

But I'm going to get extra moisture
from the mated courgette.

Courgette's got quite
a delicate flavour

and obviously it's quite savoury

so in order to sweeten this cake
mixture up further,

what I've not is some stem ginger
that's been planned in symp.

I'm not afraid about this cake
being quite chunky and rustic

so nice big bits of ginger.

mimmmflm

And the final element is actually
some ground ginger as well.

just to go with those
ginger fairings

that I put into the ice-mam.

I'm going to bake this
for about 35 minutes

at about gas mark seven.

You can forget your fish heads
in pastry, Dad.

My cake and ice cream are going to
make a spectacular combination.

I'm making stargazy pie in Newlyn.

Dave the fishmonger -
he'll have a hissy fit.

'Cause apparently
you're only allowed to do it

in Mousehole, which
is about a mile away.

Never mind. We're here.
That's why I'm doing it.

Never mind. We're here.
I've got my fish. Look at that.

My sardines.

Stargazy pie - the fish stick out of the
pie like this. Hello, how're you doing?

People just put in whole sardines
left right and centre

but I can't do that for our guests.

So instead, what I'm going to do is
fillet them but to make it nice,

I'm going to take out
the whole backbone

and just leave the head
with two fillets on each side.

So knife in here,

just slide it along.

One side done. Turn it over.

Slide it all the way
along the backbone.

All I'm going to do is just nlp out
the middle section.

And what I've got left them is my
head to stick up through my pie

and inside the pie, we've got
two nice little fillet of sardine.

Quick rinse.

Imagine in the winter,
everybody starving,

the excitement must have been phenomenal

But every year now - I think it's


and all have stargazy pie
to remember good old Tom

who stopped the village from starving.

While my cake's baking and my Dad's
sorting out his sardines,

I've got a few moments to mate

a snapshot of our visit
to this busy harbour.

In the 18805, a group of artists
moved from the titles

down here to Newlyn to set up
the Newlyn School of Painting

and what they tried to capture

was not only the light and
atmosphere of the Cornish mast,

but also the idea of a fisherman,

coming home from a hard day's work
and arriving in harbour.

That's why I've decided to capture
this little painting of a boat

with the town behind,
which would have been a safe haven

from having come in from a wild sea.

There we are. You can practically
smell the seaweed!

"me latest port of call in our
culinary expedition around Cornwall

Is Newlyn, home to more fishing boats
than any other port in Britaln.'

We've been picking up
great local ingredients

to prepare dinner
for some of the new friends

that we've made on our travels.'

James is doing the starter
and pudding.

And I'm doing the main course.
And I've gone for local delicacy.'

Stargazy pie.
I'm thinking of the olden days,

so I'm going for a traditional pastry
which is a lard pastry.

For that I've got my 500 grams -
a pound of flour basically.

Ten grams of salt.
About half an ounce.

And two eggs.

And I'm going to mix it together.

That looks like breadcrumbs nearly,
doesn't it? Nice and simple.

Here I've got my water, lard,
and butter all melted together.

And that's what I'm going to add
to finish my pastry.

I want quite an old-fashioned pastry.
This is none of your shortcrust

or your puffs or your film.

Look at that.

There we go. Onto the table.

I'm actually thinking...
I'm making all this pastry,

and I still have to work out how
I get my heads to stick through it.

I haven't actually got an idea about
that yet, but I can't ask anybody

because I'm in Newlyn.
And Dave the Fishmonger,

he was definitely saying, 'Got to
go to Mousehole to talk about those.'

There we go. I'm happy with that.
It's worked. It's really good.

I need it to rest for a little bit,

so what I'll do is
I'll pop it in some cling film

and whip it in the fridge
for a good half hour.

'For my starter I'm making koftas -

meatballs with
a Middle Eastern twist -

using the lovely lamb mince that
we got from Paula at Euphoric!

What I'm doing is getting ahead
and preparing my Ryland koftas.

It's going to be made with lamb mince.

Some onion.

All of this parsley and coriander.

Cumin seeds. Paprika.

I'm also going to put in
a tablespoon of harissa paste.

"the fiery flavour of the harissa

will really give my meatballs a kick.'

Finish it off
with a little bit of black pepper.

And finally a very generous pinch of salt.

Working the ingredients
with your bare hands

Is the best way to get
a good even mix.'

But remember to wash them
before and after.

Grab a handful.

Form it into as tight a ball
as you can.

Then just pop them on board.

All I'm doing here
Is feeding the lamb onto a skewer.

And then squishing it
onto the flat edge.

There we have it. Lamb koftas
ready to shove in the fridge

and then pop in the oven later.

Here I've got my butter
melting in a big pan.

What I'm going to do is
I'm going to add some onion to that,

very coarsely chopped up.

Throw in a teaspoonful of sugar.

I was thinking,
what do you stick in a stargazy pie?

Obviously we've got sardines.
But spuds. The Irish connection.

Onions are in there. I'm also
going to put a little bit of bacon,

because that would have been
a bit of a treat

to add the extra flavour to it.

I've got one of David's
healthy box celeriac.

So I'm going to put little squats
of celeriac in my pie as well

There's something very special
about fish vegetables.

A carrot straight from the ground
and washed

and then just cut very simply
like this.

It tastes really carroty.

There you go.
Precooked potatoes and celeriac.

They can go in my pie any time now.

I'm ready to finish my sauce.

To thicken this I'm adding some
flour, a couple of tea-spoonful’s.

And I'm going to cook that off.

Time to add some liquid.

I've got some fish stock.

I'm popping some wine in here
to sharpen this up.

Once this is thick
I'm going to taste it,

and if it's not sharp enough

I'm going to put some
white wine vinegar in as well

Chopped parsley.

You got to have parsley
In a fish pie, don't you?

Even if it is stargazy.

Did you say stargazy or stargazy?
[CHUCKLB]

What a funny idea.

Time to mix my contents together.

OK. Spuds in?
Yeah. Put them all in.

What's underneath here, look?
Celeriac.

Hey, cool!

Right.
Won, look at that.

Now, when this cools,

what I'm going to do is
I'm going to get the fish

and put them in strategically
with their heads poking up.

Yeah. And then I have to find a way
of putting the pastry on top.

Like a little constellation of them.
Good luck with that!

I've got sardines. I've got
my filling. I've got my pastry.

Get my sardine.
And put this little bad boy in there.

And what I'm going to do
to hole it in place,

I'm going to shove a potato
In its tummy. Look at that.

'Never mind a culinary challenge,
this is a feat of engineering!

I don't want droopy sardines.
They've got to be gazing skywards

when the pastry lid goes on.'

OK. So I've got my little bad boys
with their heads up in the air.

Look at that!
Where's the moon?'

Am they all looking the same way?

I've got to get my pastry
on the top now.

This is my speller.

Which means by the time it comes
to James' pudding they will go,

'Oh, couldn't eat another thing.'

James. Come on.
This is the hard bit.

How do we put that on top of them?

Yeah!
Oh, look at that!

The stars are up here.
Gaze up this way.

It's one of the closest things, but...

It's kind of cool at the same time.

Hello? I'm Simon Sardine.

How you doing?'

Oh, heads up a little bit higher.
We've got to see the stars.

Look at that. What do you reckon?
Yeah. Looks...

Here we go. 'Hello!'

That is the most bizarre thing I've
ever done when I've been cooking.

Yeah.

Watch this. At least two or three
of them are looking at you.

It doesn't matter which way round
you rotate this, they find you.

It's making me feel a bit queasy.

With the pastry crimped
and a wash of beaten egg

to make sun it browns nicely,
it's ready for the oven.'

Probably for the but part of


Look at that.
Can't believe their luck.

"The fish bones have gone to a good home.

Even the gulls are getting stargazy today.'

To go with my lamb I'm going to make
a very simple mint and melon salsa.

So I've got this lovely melons
that my dad gave me from David.

I'm going to take the flash
from them, chop in some mint,

and then add in a bit of yoghurt
and some lemon zest.

just take the fish out of those.

"muse cantaloupes are amazingly
juicy, and I can't quite believe

they're grown right here in Cornwall'

Melons are very exotic. But
you can't change the Cornish weather

to something tropical
And we've got rain coming in new

so I'm going to finish this up
down below,

and get on with the rest of my dish.

♪ Oh no, don't let the rain come down

♪ Oh no, don't let the rain come down

♪ Oh no, don't let the rain come down

♪My roof's got a hole in it
and I might drown ♪

To the melon I'm adding
a little bit of spring onion,

just to give the salsa
a bit of bite.

Little bit of lemon zest.

Couple of big dollops
of lovely ewe's yoghurt.

I'm gently stirring it, because
I don't want the melon to break up.

Final element, some chopped mint.

"men it's into some sundae glasses
for my unique dish.'

So that's the melon salsa.
It might look like a milkshake,

but it's going to go perfectly
with the lamb.

Hi. How you doing?

'Our guests have arrived.
There's ice cream king, Rob.

Sheep farmer, Paula.
And melon grower, David.'

Hiya.
Come aboard, come aboard!

You brought the ice cream as well
Well. we need that, don't we!

'I popped my spicy meatballs into the oven

just before we went on deck
to greet our friends.

They've cooked perfectly,
ready to serve our hungry diners

without delay.'

There's the first bit of creativity.
I thought the melon

would be dessert.
You see!

Yeah, give me a dollop.
Ooh, look at that.

just try that by itself first.
Yeah.

Yummy. Bit different, isn't it?

It's not a stargazy pie,
which I'm worried about.

I've had a quick peek in the oven...
I'm worried about it!

It looked great. There's more to come.
It's a fun meal, this one.

Fantastic!

Delicious. This is your lamb?
Mm. Amazing.

[CHUCKLB] I don't actually get
to eat my own lamb very often.

So this is a double pleasure for me.

First time I had koftas.

It's just lovely.
Absolutely the taste...superb.

There's a lovely balance to that.
Fantastic.

And the yoghurt
with the melon is perfect.

I don't know if you've ever
seen this before,

but what do we reckon?

Wow! They're sticking up and they're
sort of staring at the heavens.

That one's going,
'Here's looking at you.'

Wow. Hi!
Don't wave, you're eating it!

Don't try and get too friendly.
[LAUGHTER]

The pie's worked all right,
because they're still up there

sticking their heads out,
which is always good.

And we have to see
what it tastes like.

"men's plenty of pie for everyone.

Along with some of David's lovely
Chanteray carrots

that I've tossed in a bit
of butter and parsley.'

that I've tossed
The pastry's lovely.

You're not going for the head?
I won't eat the head,

but I'm going to take
some of that sardine.

Mm. It tastes really good.
It's lovely.

I think you should have to
eat the head as a forfeit

for doing it in Newlyn
lather than Mousehole.

Are you going to actually...
Duh.

Go on. I dare you.
I double dare you.

I'm just trying to think,
the last time I had stargazy pie...

was 49 years ago. [CHUCKLB]

Done a good job there, d*ck. Lovely.

This is wonderful This is...
I'll hopefully have it again now.

It's really very nice.

The wine, onions, and the celeriac
sort of takes the edge off

the sardines a bit.
So it's really nice, yeah.

The fish keeps looking at me though.

'There'll be nothing scary
on the pudding platter.

just a delicious biscuit, cake,
and ice cream combo.

And continuing the vegetable theme,
a garnish of caramelised carrot

just for added crunch.'

The other element is going
to be a ginger fairing,

and the carrot, cardamom,
and ginger fairing ice cream,

which I'm very excited about.

Seems to have come out quite well

♪ Nothing sweet about me

Right, guys. Your dessert.

'I want to know what Rob makes of
the ice cream he helped me make.'

Brilliant. Ice creamy cake. Yeah.

Nice to have something cold
and something a bit warm as well.

Isn't it?
And the textures together as well

The two textures.
Exactly. Yeah.

I didn't expect to see my courgettes
served as a sweet.

This is brilliant. And it out
perfectly with the ice cream.

Yeah, not bad. I can't take
all the credit for it though.

You can take most of the credit,
they're your cows! [LAUGHS]

I love the ice cream.
Good job, mate.

'And now for the vote.'

If your favourite cause was
the starter, please raise your hand.

Wow. [LAUGHTER]

That's the end of that competition!

Well done, son.
Cheers, Dad.

'That's what I call
a comprehensive victory.

And another much-needed red star
for the chart.'

Where are you going to put it?
Right them.

My stargazy pie didn't quite do it, did it?

I think you took one for the team.
I think it was great to see it.

I've never seen anything like it.
Yeah.

But I had to say I think the tides
might be turning. Three-nil!

Maybe I should go look in the tide
chart and see if I am onto a-

Get off! [LAUGHS]

We've had a great stay in Newlyn,

but it's time for
the seafaring Strawbridge boys

to set sail once more
and head for the next harbour.'