02x24 - Coverack

[bunniefuu]

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

We're exploring the coastlines
of the southwest

in search of ingredients to cook on
board our boat the Morwenna.

'We call into ports and harbours
along the way

and pick up great ingredients
to cook tasty dishes on board.'

Which is just as well 'cause
we're very hungry sailors!

'Today we're heading for the
fishing village of Coverack

where we'll be getting to grips
with some very sticky buns...'

How long do we have to wait?
[SHORTS]

...getting the hump with a herd
of unusual Cornish residents...

Yes, yes, I know.

...and re-fuelling the crew
of the Lizare lifeboat.

All to make dinner for
some very special guests.

I've never seen a chip this small
before. But they taste good.

Good flavours and er...yeah,
really unique.

'Our coastal quest to find the best
local food and people to share it with

has taken us past the most southerly
tip of the Cornish mainland.'

'We've rounded Lizard Point and
we're making our way

along the rugged coastline
to our next port of call.'

'We've left Mount's Bay behind us,

and we're heading to Coverack, halfway
up the east coast of the Lizard Peninsula.

It's calm now, but according to
skipper Rob, bad weather's looming.

That means we may not be able to get
back on board Morwenna to make dinner.

So we have to keep our eyes open
for somewhere to cook on land.'

Today I'm going to be doing
the starter and the dessert.

I'm going to do the main course and then
our guests decide which dish is the best.

I've still got the lead.
Only just. I'm two or three behind.

It's close. It's getting closer.

'The harbour at Coverack has a dozen
working fishing boats.

It was built nearly 300 years ago
from local granite and serpentine rock.'

Safe harbours are pretty thin on
the ground around here, even in Coverack.

If the wind was an easterly, we
couldn't stop there. We'd get buffeted.

Be better to all on.

There's also complications
if it's low tide in the harbour -

Morwenna will struggle to get in.

Rob's got in touch with Pete
Barker, the local harbourmaster.

We'll do a boat-to-boat transfer
and get ashore.

Like so many places
around the Cornish coast,

this was once a haven for smugglers!

'We want to smuggle a few recipe
ideas from this part of the county,

so we're heading up the road
to the village of Manacan.'

Look at the mist over there.
You can hardly see the headland.

Captain Bligh of Mutiny On The Bounty
fame was based here for a while.

He was working for the Admiralty
during the Napoleonic Wars,

but the locals didn't like the cut of
his jib so they arrested him as a spy.

He was kept locked up
in the vicar's cellar!

'In the late 18th century, Captain
Bligh sailed for Tahiti

on his own food-finding mission.

He went to gather saplings from the
bread-fruit tree

for Caribbean plantation owners

who were looking for a cheap,
high-energy food for their sl*ves.'

'We haven't come in search of bread
fruit, just bread

from the farmhouse kitchen
of Irish baker Hope O'Neill.'

Hello!

Hello, there. How are you?

Wow! Here we go.

I'm just starting to make some
pumpkin bread here.

What's in there at the moment?
An ordinary dough?

I've got white flour - strong white flour,

bit of salt, stewed pumpkins
from the polytunnel.

That's what we like to hear!
And dried pumpkin seeds.

How did you end up here making bread?

Well, um... We were living in London

and got sick to death
of sitting in traffic.

Left London...
You weren't a baker in London, then?

No! I've only been baking for three years.

The pumpkin bread was a complete
accident. About two years ago

when we were planting
our veg plot, you know...

And all these little things out of
the compost heap started growing.

And basically, to cut a long story short,

we had pumpkins running wild
all over the place.

Ended up with 50 pumpkins,
different varieties.

I thought, "What am I going to do
with these pumpkins?"

I said I would make bread.
So I made the recipe up.

And people went mad for the pumpkin
bread. How much baking do you do?

I make 200 loans on Thursday night
for Friday

and on some of my big Saturday
markets I come home, sleep,

and do the same thing again
for Saturday.

And then I have some local shops.

So, 600 loaves of bread a week.
What time do you start at?

On Thursday night for my Friday
market I start baking between 8pm and 9pm.

That's earlier than I thought.
That is earlier than I thought!

Hope makes around 30 different types
of bread and buns.

We're going to add to that list using
some of the dough she's already made.

I'm going to take the inspiration
for my little bread rolls

from Hope's pumpkin bread.

So what I'm doing is actually
roasting some more pumpkin

which is nice and fresh from the polytunnel

that I'm going to coat in maple
syrup and smoked paprika.

It's going to go nice and sweet,
make it perfect.

I want to make a Chelsea bun. James
has gone savoury, I've gone sweet.

Shall we get it out here?

While we've been talking it's got
quite big. What's in the dough?

I've got eggs...butter...sugar...

flour, salt and yeast.

'Here's my twist. A generous layer
of syrup made from brown sugar,

orange zest, butter and flaked almonds.

That'll give my buns
a wonderful sweet flavour.'

Ready to roll it up?

'Hope creams together brown sugar
and butter to lay on the base.

My buns go on top of that.
When they come out,

we'll have a lovely goody layer
of sticky toffee on top.'

What thickness? I make mine
about an inch and a half.

'Once the dough is cut into slices
it's left to prove for a bit longer.'

I've taken half of Hope's
pumpkin bread dough

and I'm going to add in the nice cooked
pumpkin that's got the maple syrup,

smoked paprika and a bit of rosemary.

It is definitely looking a bit
challenging, that dough!

These are unique!

They're looking a bit unique
for me too, to be honest!

'My improvised dough's a bit wet but
flour will help hold each bun together!

Finally got there. They look rustic
but the key thing is how they taste.

Now to gloss it with egg and maple syrup.

That's going to give it
a final sweetness on top

plus a really nice shine.

Final touch, little sprinkle of salt.

Couple more minutes of final rising,

then they're going to
be ready for the oven.

Wow, look at those! Fantastic!
Lovely sugared bun.

Straight in the bottom one?
Delicious. Yep.

And this one? The shelf above?

Yep.

There we are. You can close it now.
Excellent.

'A little squirt of water will help
them form a crust as they bake.'

Now we wait.

'Hope sells her bread
at farmers' markets,

shops and food festivals
all over West Cornwall.

I wonder if she'll be adding
our creations to her menu.

'They smell amazing and the maple
syrup's turned them a lovely golden brown.

But it's all about the taste so can
my savoury/sweet pumpkin rolls

compete with my dad's sticky toffee buns?'

The bit at the bottom
is the sticky toffee bit.

That's the underneath of the bun
now.

Ohhh!

You're going to be scooping out lots
of toffee as well on top of it.

When that all sets.

'I don't want to lose any of that
toffee mix so I pile it onto each bun.

It'll take a minute or two to set.'

Look good, don't they?
They look better than good.

My buns... These things look good.

Those just look um...
They look... They look bad.

Can I just say, in a very happy
hungry sailor sense?

How long do we have to wait?

Oh...
[SNORTS]

They cool quite quickly.
I held myself back there.

Look at that!

Right, Hope. lee us a professional opinion.

Mm. Delicious.

I can taste the maple as well.

There's a sweetness in there.

Yeah. It's lovely and moist,
Isn't it?

James, that is very tasty. Cool.

Go for it, James.
Any bun you want, son.

It's the way that...
On your fingers as well

The orange is fantastic. Tastes like
the whole thing is infused with orange.

We didn't tell you this. You have to
decide which one of those two is the best.

They're both fantastic actually.

But...I think I have to go for the bun.

Sorry, James! That's all right.

If I can take away some I'll try
and find a way of using the bread

and you can come and join us
and we'll cook for you.

Sound like a plan? Mm.

Hope, thank you. Thanks so much.

See you on the boat.

Be good. Take care. Thanks again.

Thank you.

'That's our first guest and some
great ingredients for pudding too.

I may have lost this morning's skirmish
but I'm still gunning for victory

in the hungry sailors'
battle of Coverack.

I've just won five dinners in a row to
close the gap with my dad so bring it on.'

'We're in Coverack on Cornwall's
Lizard Peninsula,

searching out great food and people
who love it as much as we do.'

'The most southerly town
in this corner of the county

and the whole of
the UK is Helston.'

Helston's the second oldest town in
Cornwall after Marazion.


the townsfolk get together

and they dance through the streets
to the Floral Dance.

♪ HELSTON FLORAL DANCE

'All together for the floral dance.

Or not actually...

We're going our separate ways to find
more ingredients for tomorrow's dinner.

I'm doing the main course and I
hear that nearby Rosuick Farm

might have exactly what I'm looking for.

David Oates is going to show me around.'

Hi, there. All right?
David, good to meet you, sir.

Muddy hands, I'm afraid!
Beasts, aren't they?

What are they? They're Welsh Blacks,
two of them,

and two of them are crossed
Welsh Black to Simmentals.

They're our beef cattle.

What age are they? About 29 months.

Just fat now. Ready to go off.

Jump in the Land Rover and we'll see
what else we've got on the farm.

I'm looking forward to this.
I usually have to cycle around!

How many acts do you farm? We've
got about 250 acres of good farmland.

But we also have 300 acres of
heathland - the Goonhilly Downs,

which is just above the farm.

Like so many farms all over the country,

the Oates family have had to
diversify.

Rosuick has become
a licensed wedding venue.

The photographs must be interesting
if you get hitched here.'

No way!

Stop there a second.
You are taking the mickey.

And you've got them with two humps!

These are Bactrian camels.

They're from Mongolia
and the colder deserts

so that's why they don't mind
our temperature here.

I never expected to see this
in a field in Cornwall.

Something a bit different.

OK, the big question is...why?

Um...why not?

No, we were looking for
something different, to diversify.

'Cause farming hasn't had
the best few years.

And so...a random idea
by my dad one day.

He said why not get some camels
and do something different?

Originally we bought seven.

They've been breeding ever since
and we've got 20 now.

It's quite a lot so we are
actually now looking to sell some.

Which is the boss camel?

The boss is Frank, actually,
this one over here.

He is huge!

He's a big guy. Come over and see him.

He is really friendly. He's our main
camel that does most of our work.

And he's the only who's er...not
been castrated out of the males.

So he's the father of all the young
ones we've had.

He's a real friendly camel.

They're very low maintenance.

Take it that was a sweet nuthin',
Frank.

And camels an quite long-“wed,
aren't they?

Yeah. They live to 40,
even 50 years old.

How old's Frank? Frank's only
about 13, 14 now. No way!

So er...he's almost fully grown.

People think of the humps as being
full of water but it's fat, isn't it?

It's their fat reserves.
It's a common myth that it's water.

And yeah, they have their humps.

And each bloodline of camel
has slightly different genetics

and the shape and size of the humps
is purely genetic,

just like you get fat and thin people-

They've all got individual shaped humps.

Yes, yes, I know.

'I think he likes me.'

They've got such pretty faces.
I know it sounds ridiculous.

My name's d*ck. How are you?

Yes, yes, yes.

They've got a bad reputation for
spitting and biting.

But you know, this is their true nature.

I actually like
the little double chin here.

Yes, Frank, I do like
your little chops here.

You've got lovely chops, Frank.
I'm into that. Yes.

Hello, you.

Lovely as they are,
I think I want to eat something...

Is this a male? Tell me it's not a male.

That's Jasmine. Jasmine.

I've got the camel, I've seen the beef.

Yeah. What about the lamb?
Do you do lamb?

We got a lot of sheep on the farm.

That's a big part of what we do.

And we keep ewes that are crossed
between Dorsets and mules.

I'll grab some lamb off you
if I may. Yeah. OK.

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

James and I'll do some cooking
and much as...

I couldn't eat one of these.
They're too nice.

Especially since you've all got names.

I'll grab some lamb on the way out.
Leave them to chew the cud.

'That's something you don't see new day.

James'll have the hump when I tell
him what I've been up to.'

'I've been doing some exploring of my own.

Cornwall is a fascinating place
if you're a historian like me.

I love the legends of King Arthur
and the tales of piracy and smuggling.

But the more recent past
is equally interesting.'

This is Goonhilly Downs and beyond
this little piece of marshland

is actually the largest satellite
earth station on the planet.

It's been used for all sorts of
vital communications over the years.

It was set up in 1962 and
the first major piece of TV gold

was the Apollo moon-landing.

After that, it's covered
events like Live Aid

and now a little bit of Hungry Sailors!

'At one time, there were more
than 60 satellite dishes,

routing TV pictures all over the world.

They also handle ten million
international phone calls a week.

If you rang your aunty in Oz, chances are
the call would have gone through here.

There's my postcard of Goonhilly
in the marshes.

Better get a move on as I
promised to meet my dad

and cycle back to the coast with him.'

'Cornwall has nearly


one of the longest of any English county.

We've come to the Lizard Lifeboat Station

to meet coxswain Andrew Putt and his crew!

How are you? Pleased to meet you.

Is this a glorious place or what?
Beautiful, isn't it?

'The coast is notoriously
dangerous in places

but the brave men and women of the
Royal National Lifeboat institution

are on call 24 hours a day
to keep us safe at sea.'

'The station at Kilcobben Cove
is at the bottom of a 140ft cliff.

Every time the boat's launched,

the crew of seven run down the 200
steps from the car park to the boathouse.

They haven't got time
to wait for the lift.'

'We're thrilled we've been invited
to go on exercises later,

and in return we're going to rustle
up a warming chilli con carne

that we'll leave simmering away
while we're at sea.'

There's hundreds of different
versions of chilli con carne.

A lot of people have
their own family classic.

Our has always been kidney beans.

But this time we're trying butter beans
and black-eye beans to throw in there.

Chilli con carne, historically,
was an Aztec kind of dish.

This is true. This is true!

What actually used to happen was
in the Aztec times,

a community that was about to go to
w*r would put on a big pot of chilli

In the hope that when they
came home victorious,

they would dig in and have a feast.

Makes you wonder what sort of meat
they were using.

That is the slightly dodgy side.
We'll move on.

We're using beef because apparently
cannibalism is not allowed here!

Diced-up bits of beef.

Chopped quite small,
some quite large.

Chopped quite small,
Cumin. Quite a lot in there.

The paprika.

Smoky paprika? Yep.

Nice. This, which is my chilli.
Can't get too much chilli.

'Then chopped sweet peppers,

lots of garlic, and a few Jalapeno peppers.

which give it a bit more flavour
and a chilli kick.

The meat's browning in one pan,

the onions, garlic and jalapenos
are softening in the other.

I hope eventually it'll all fit
into one pot.'

It's starting to smell pretty good
but we're going to add some wine

which we're going to simmer away.
Tomatoes in? Yeah, sure.

You did tell me.
I said not to put it all in!

Mix it up. It's a nice big pot of chilli.

Get down there and look. Get down
and tell me what you think.

I think it looks delicious.
A little full!

'In the meantime, the Strawbridge
boys are kitted up and ready for action.'

'Launching the 16m RNLB Rose
is spectacular.

I'm glad conditions aren't too grim but
she's deigned to go out in any weather.'

You probably can't see this but it's
very lumpy and we're going fast.

How many nights a week do you
come out and practise?

We only exercise once a week
on a Tuesday night.

That's when the boat goes afloat.

And then we've got some new guys
who come on a Wednesday lunchtime

to learn some seamanship.

They're all volunteers.
Every one is volunteers.

There's two of us full-time on the
station. We look after everything.

Everything else - the fund-raising,
the crew, all volunteers.

And they are on call 24/7.

Did you say each of the engines is




Can you imagine if you were doing 25
knots you cover a mile in three minutes?

'Since the RNLI was founded in 1824,

the charity has saved more than


When was the last time you had
an operational call?

Er, the last one was the
early part of September

which was for a fishing
boat with engine trouble.

Nothing too drastic. One of the
things is, people say to us,

'How often do you go out on search-5'."

We don't go that often but usually
when we do go it's serious.

'Crews practise manoeuvring the rib
in the choppiest weather

so they're ready for anything.'

You're the coxswain. Does that mean
you have to go on every shout?

Nearly every shout.
Providing we're not on leave.

If we're in the village on call, we go.

So do you get away much
or is this your life now?

You don't work for the RNLI.
This is a way of life.

We get two weekends a month off.

And the rest of the time
you're tied to the station 50...

It's nice to know you're here
by the way! Glad to hear it!

Nice to put a face to the boat.

So often you just see that little
life-saving charity box,

or you see a boat out
on a training exercise.

But knowing there are a decent
bunch of guys on here...

Now you know why we little
the boxes - to pay for all this.

They've done their training.

I reckon they're starved.
If they aren't, I am.

What we'll do, we'll feed you now.

Do you fancy joining us for a bite to eat?

You've a VIP ticket to one of our meals.

That would be great. Thank you
very much. Our VIP!

[ALL LAUGH]
It might go to my head, that!

'It's not just the boat crew that
keeps stations like this operational

Backup is provided
by a shore crew

who take care of getting the
boat in and out of the water.

And slipway maintenance.'

Seven people go out but everybody
else is here, aren't they?

We've got a crew of about ten people
- what we call the shore crew.

Without them we're stuffed.

So again, they're the volunteers.

They come down, they launch the boat.
They wait for hours until we get back.

And then get the boat
and slip ready for namely.

So again, we rely on volunteers
all the time. Yeah.

And they an marvellous. They'll be
down here in the middle of the night,

two o'clock in the morning,
blowing, raining, freezing.

Waiting for us to come back.

'Our chilli is ready. I've added
some fresh coriander to the rice.

Then we're going to serve it with
grated cheese, sour cream,

lettuce and some crispy corn tacos.'

'It's just as well we made plenty
as this lot look hungry.'

There's two no cheeses,
look at that, you're lucky.

OK? Yes, thank you.

There we go.

We should have cooked this another
hour but Paul said you wanted to come in!

We thought we were cooking for seven
on a boat. It's a big team.

Real privilege to go out with
them. Great honour to feed them.

But I don't want to see them again!
In the pub would be all right.

But not out at sea.
Really good bunch. Special.

'One of the great things about
sailing round this tricky coastline

is that at the back of your mind
you know you're covered.

The RNLI will always be there for you.
If you need them.

It's a comforting thought.'

[MUSIC PLAYING]

'This is Coverack, the latest stop
on our cooking adventure.

We're on a quest to find
the finest local food

and cook it for the new
friends we make on our travels.'

'We've got three guests
joining us for dinner later.

My main course is started and James has
gathered ingredient for a hearty pudding.'

'But I still haven't decided
on my starter yet.

Maybe the place I'm heading next
will give me some inspiration.

I want to discover how modern technology
has embraced an ancient Cornish tradition.'

I'm here in search of an ingredient
that is the star of the Cornish coast.

It's something we use in almost
every meal we cook,

and in the past it was even used
as a form of currency.

'The magic ingredient I'm talking about
is salt!

I've come to Porthkerris where
Phillip Tanswell's going to show me

how they harvest it from the sea.'

How do you describe the taste
of Cornish sea salt?

The taste is, it's a strong
mineral flavour.

It has a distinctive character.

It tastes of the sea.

When you're splashing in the sea
and you get that taste on your lip.

That's what Cornish sea salt
tastes like.

And that's mostly to do with
the mineral content of the sea

Salt is essential for health.

If you don't have salt in your diet
you would die.

There's lots of natural salt out there
from the vegetables you eat to the meat.

But you have to have the
electrolytic effect.

For yourselves to be able to process
water you need to have salt in your diet.

Only in the last 70-100 years
have we been processing it

so we take out all the other good
bits and are left with sodium chloride.

Or what the industry sell you
as table salt.

They've stripped all the
magnesium, potassium...

And they either sell it back to us
as supplement -

I love the food industry
for that sort of thing.

They strip everything out
then sell it back to you!

Marked up and sold on.

That process is new.

The sea...sea water we've got here
is 3.5% saline solution.

So for new 100mi of water, sea
water, you'll get 3.50 of salt out of that.

Minor tweaks make a big difference
to flavour - the local geology.

Depending on when the sea is washing over,
what is washing into it.

you'll get a different type of mineral

That's why, if you go round the
world and taste different salts,

they all taste marginally different.

We have a lot of magnesium in our salt.

But what it does do is give you
a long-lasting salty experience.

Which is what the body craves
fat, salt, sugar.

It craves those different flavours.

And our salt gives you that, if you like.

[GULLS CRY]

'Lots of the estuaries in this area
would once have had their own works.

Their salt was used to
preserve the pilchard catches

that were central to
the Cornish economy.

But when we started importing huge
quantities of salt from the French,

the saltings went into decline.

The salt, made here,
on the site of an old quarry,

is exported all over the world.

I want to see exactly how it's produced.'

So Phillip, what's this room?
What happens in here?

In here we're crystallising the salt out,

so we made a saturated brine. We got
rid of most of the water in the other room.

Here we're evaporating the last bit
in a controlled way

to get a crystallisation forming.

What we want is the crystals
on the surface to form.

If you look down, you can see these
beautiful pyramid crystals forming.

And they only form into pyramids

because they can only form sideways
and downwards because of surface tension.

When they get heavy you'll start
to see them drop down.

Once it drops to the bottom other
crystals start to form.

Then we start to harvest it.

This is sodium chloride and other
minerals joining together.

What's the next stage of it?

We'll turn the lamps off,
we'll hoik this up,

You can get a shovel out
and you can dig away

and get the salt out of the bottom.

Grab the shovel. It's just a matter
of getting stuck in.

Wow.

A serious amount of salt. Look at that!

Fantastic, isn't it?

All those wonderful crystals in there.

Is this something that you've always done?

Or is it something quite recent?

My education was in engineering.

And I got involved with Cornish Sea
Salt in 2007,

right at the beginning of the company

to get them operational.

With the intention of only being
here for six months.

And it was such a good idea
that five years on

I've got more and more involved
and more excited about the project.

'Once they're removed from the water,
the crystals are dried and packed.

The company produces around
a ton of salt new day.'

Phillip, I've had a great time.

I feel like I've become
a salt geek apprentice.

I've obviously got a lot to learn.

Taking away some of this is going
to be a meal pleasure.

'Phillip's agreed to join us
for dinner later.

And he's given me several
flavoured salts to try.'

Thank you, Phillip. Cheers.

'My dad's going to love this. He's
already got plans for it too

involving a side of salmon
and an ingenious contraption.'

James has been off making salt...

Gravadlax is a Scandinavian dish.

It comes from two words: "grav"
which means burial or buried.

Grave. Hence the English word grave.

And then "lax" which is salmon.

What the fishermen used
to do is catch a salmon

then bury it in the sand
just above the high tide level.

And it would ferment and cure.

The moisture would get drawn out of it
and then it would be perfect for the table.

We've got rid of the fermenting part
of it

but we are continuing to use salt.

What we want to do is make a press.

As well as the salt sucking out
the moisture,

we want to squish it at the same
time. A gravadlax press. Yep.

Could you measure that white bowl for me?

This is what we'll use
as our press container.

That's where the salmon's going.

Right. 350mi.

I'm just going to get on with
preparing the salmon.

We've got a sizeable fillet of salmon.
I'm going to take off the skin first.

Then it's laid on a bed of sea salt,
sugar, chopped dill and black pepper.

Some more of the salt and spices go on top

before the whole thing
is wrapped in cling film.

This ingenious contraption
has got an Irish influence,

which is dodgy woodwork.

Don't point the camera at him!

The salmon's ready to be pressed?
Yep.

'I built the plus.
Now let's see if it works.

We'll gradually tighten the screws as
the moisture is drawn out of the salmon

until it's ready to eat. A nice snack
for the crew and us of course.'

Look at this. After about four hours,

we can tighten the screws some more

'cause the moisture will be drawn out
and it will get smaller.

So four hours, quick tighten. Another
four hours, quick tighten.

This time tomorrow we've got gravadlax.

Yep. And just for authenticity
I'm going to go and bury it!

No! I'm going to put it in the fridge.

'Now, as we feared, we won't be able to
entertain our guests on board the Morwenna.

There's bad weather brewing.
Luckily, a local B&B owner

has taken pity on us and lent us
a kitchen to cook in.'

This is what my main course is all
about - Cornish camel saddle of lamb.

Doesn't sound right, does it?
Look at that.

It's beautiful I'm going
bone that and stuff it.

First, my stuffing's got to get prepared.

I've gone quite exotic
but very simple.

I've got some ras-el-hanout - Moroccan.

And in there, if you look at the
spices I'm going to be working with,

I've got coriander, cumin, ginger...

Rose petals. Lavender flowers.

Sounds like James's dish, doesn't it?

I'm going to be using this as my
seasoning, my spices.

But first of all I need some onions.

This one's enough.

Couple of cloves of garlic.

And I also need some apricots.

I'm going to soften my onion
and garlic to begin with.

Next, pine nuts!

Then our apricot.

Stir it in.

Time for our spice.

That's about half a teaspoon.

Look, there's flowers in there!

James will be proud of me.

Smells are coming out now.

I got some lavender.
I'm popping that in as well

Now...let's get our spinach sweating.

Looks like a lot of spinach
but we all know it disappears.

Next thing I need in there
is a bit of salt.

Pepper. That's done.
Turn off the heat.

When that's cool I can stuff
my lamb with it.

'I've already boned my saddle of lamb
so it's ready for stuffing.'

Now, what I've done is
I've let this cool.

Going to push it into that gap.

That's an awful lot of stuffing.

It's time to wrap this little bad boy up.

I've got my butcher string.
Make life easy for yourself -

make the string come down from above.

The easiest knot to do this with
is not a butcher's knot,

it's a surgeon's knot.

And that just simply means I take
my string and I wrap it around

three times and I tighten it.

When you do that it means you don't
need to hold your finger on it.

And I just tie it one more time.

'And then repeat all along the joint.'

Ta-dah! First bit done.

Going to pop this in the oven
at 180 for 50 minutes.

Then I'm going to take it out, wrap it
in tin foil and let it rest for 20 minutes.

That's 'cause it weighs about Alb.

'My dessert is bread pudding
with a difference.

I've put some of the pumpkin bread I
made at Hope's into hollowed-out shells

and drenched it with maple syrup.

We've got an hour before the guests
turn up so what I'm doing now

is just ladling some very simple
custard over the bread.

This is just made with cream, a
little bit of milk.

A lot of egg yolks.
And some caster sugar.

This is going to get absorbed into
the pumpkin bread

and make it really nice and sweet.

There we go.

Leave them for an hour then I'm
going to bake them

for about 30-40 minutes at 140.

'Our am won't be joining us
for dinner tonight

so we've popped back to the boat
to pick up our competition chart

and give them a quick snack.
That'll keep them happy.'

Right, we've taken the salmon
out of our gravadlax press.

We've emptied out all the liquor
which is brine.

All the moisture coming out of the
salmon into the salt and sugar.

We've rinsed it. We're drying it.

And it's nearly ready to eat.

The big difference is, compared to
the raw salmon that went in yesterday...

Different texture. It's completely firm.

All the moisture's come out of it.
It's been cured.

Our press works by the way!

Just!

When you buy gravadlax it's expensive.
You always get a coating of dill over it.

We tend to use the st*lks for our
curing and the leaves for our finish.

Nice and pretty. Here we go.

Put a third on the bottom 'cause
the bottom's always the ugly part.

There we go.

Turn it back over.
Put the rest on there, son.

Make it pretty.

THAT...is ready to eat.

And all we want to do now is cut this thin.

The thinner you cut it
the longer it lasts.

I'm just preparing a little salad.

Nice bit of baby leaf. With a very
simple dressing that's got honey,

mustard and a little bit of lemon juice.

There we go. Come and join us.

Wow!

I like it.

The salt and sugar draw the moisture
out of the fish.

Mm. That's really nice.

The thing about it is because it's
cured and you keep it in the fridge,

it'll last you for a two-week
journey. Yeah. A bit at a time.

You have to eat your greens too
or you get scurvy.

Arrr!

'I have to say it looks like a
millpond out here at the moment

but the skipper says it's going to
get rough so land cooking for us.

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'We're in Coverack on the latest leg of our
journey to find the best food in Cornwall'

'We've got four guests joining us
for dinner later.

I'm making the starter and pudding.'

'I'm doing the main course.
My preparations are under way

so I've time to explore
the nearby coastline.'

This whole area is full
of geological wonders.

One of them is calm or black granite.

It's actually part of the earth's crust.

They've been quarrying it here
for over a century.

And they send out about


What happens? It gets graded
and pulverised

and gets used for things like roads
or even harbour walls.

It doesn't matter how
you look at it -

Cornwall must be getting smaller!

'We haven't got ideal conditions
to entertain on our boat

but we've found the perfect
alternative on dry land.

AND we can look out over
the Morwenna's mooring.

I've already sourced some fish.'

As soon as I found out I've got
salt to play with,

I thought, "I've got to do
fish and chips."

I'm going to do a mini version
suitable for my starter.

I've got some whitebait. I'm going
to make very skinny chips.

But as another inspiration, I now
have this, which is flavoured salt.

This particular one is luxury pepper
and sea salt.

I'm thinking of making my own
flavour salt called tartar salt

which is going to be like a tartar sauce

but I'll put all those
elements into some sea salt.

The main components of tartar sauce

an gherkins, lemon,
parsley and some capers.

Now time to add in some flat-leaf parsley.

As you can see I really am making
this as fine as possible.

There we have the base of a tartar sauce

that I'm going to pop in this kilner Jar.

And now the star ingredient -
Cornish sea salt.

As you can see I wasn't lying
when I said skinny chips.

These are really small. I'm going
to fry them in beef dripping.

The final stage is a decent pinch
of this lovely seasoned salt

which has got lots of different
sorts of black pepper in it.

And then just some flour
to dust them.

And then serve them in as fancy
a way as I possibly can.

'I'm going to serve my rural saddle
of lamb with savoury rice

and an apricot sauce.'

I'm going to have all sorts of things
mixed in with it.

Some onion... Same time I'm doing
that I'm going to make my sauce

which I'm putting with this.

More apricots. What I'm doing is
shredding some spinach.

'Cause the vitamin C quota
of my meal today is spinach.

Into my apricot...I'm adding some pastis.

'That'll add an aniseed flavour to go with
the sweetness of the apricots and honey!

Some ras-el-hanout.

Golden sultanas going in.

Flaked almonds as well.

All this is going to do is give me
something to put through my rice.

This is nearly done. The onion's softened.

Final thing to add in here - spinach.

When my rice is cooked – which
I'm doing in a bit of stock -

I'm going to strain it
and fork this through.

And then drizzled on the top
I've got apricots with pastis.

And that's starting to burn now. I don't
want the alcohol I want the flavour

from that pastis.

And...Cornish honey.

Very Moroccan.

I'll turn that off now.

Yep, that'll work.

'On the menu tonight...'

All right, Dave! Good to see you,
mate. How's it going?

This is James. How do you do?

'Our guests are here.
There's cavalier David,

artisan baker Hope,

lifeboat coxswain Andrew
and salt guru Phillip.'

This way.

Just go straight out, start
drinking and party!

'While our guests get to know each
other better,

It's time to get on with my starter
of fish and chips.

The whitebait are coated in flour,

dipped in egg, and rolled
in my special tartar salt,

made with gherkins, capers,
lemon and parsley!

OK. Very hot oil.

I don't want to put them all in at once
and lower the temperature of the oil.

So it's a matter of doing them in batches.

These are the most unusual chips!

'Meanwhile, the stuffed lamb joint
has cooked.

It just needs to rest for a while.

'For a bit of local authenticity
and to make it more fancy,

I'm serving the starter in Cornish
pilchard cans with chips and garlic mayo.'

Right, ladies and gentlemen,
here we have your starters.

That's creative, isn't it?

That's great.

It's one of those things as a
starter it's just right.

Very artistic, son. The
whole flavours are great.

Cheers. I missed my mouth!

Really good. The fish is
fantastically well cooked.

Obviously nicely seasoned!
Nice and crunchy.

Presentation's good.

Love the use of the tins.
Fantastic idea.

Love the use of the tins.
Nice starter. Lovely.

Not what I expected. I've never seen
a chip this small before!

But they taste good. Good flavours.

And annually unique. It's great.
I love it!

Very tasty. I'm not a fish lover but
that is very tasty indeed.

They'll all fit, won't they?
Yes, I've checked!

'If they thought that was good, wait till
they taste my pumpkin bread pudding.'

'There's the little matter
of my main course first.'

Good thick slices of stuffed lamb
and savoury tasty rice.

It's a winner, I'm telling you!'

The final thing I'm adding
on top of my lamb

is my pastis, apricot and honey,

which has been strained.

Hard to choose which bit to go for.

Looks like a nice succulent piece of lamb.

It's got that delicate fragrance
coming through from all of the fruit

and the alcohol but still that lamb
sweetness is one of the key things

going on through it.
What's incredibly annoying...

Is I thought my starter looked fantastic

but that actually looked
pretty smart as well.

I was hoping you were just going
to serve a lump of lamb.

Very simple.

I love it. The sweetness of the lamb
is amazing. I love it. Great.

Really good. Has it done justice
to your lamb?

It's perfect. It tastes really good.

Superb. The sweetness of the rice
is beautiful

And with the currants as well.
Absolutely fantastic.

A little bit more seasoning
would be even better!

No, no, no, it's really good.

It's a nice meal. Nice amount.

The lamb is lovely and tender.
Thank you. Perfect.

Fantastic. Really delicious.

Cooked to perfection.
Just how I like it.

Not too pink, not too well done.

If you could hold that steady...

'The pumpkin bread puddings
are looking great.

Even if the lids don't quite match.'

They're a different colour -
I didn't think about that!

Your trick-or-treat bread pudding
dessert.

HOPE: That bread looks really good.

[ALL LAUGH]

Ooh, ooh, wow.

What's quite funny is I've never
made a normal bread pudding before!

And so this is my quirky version of one.

It tastes great!

It's great. It's not too sweet
which is really nice.

Um...

It's ended up tasting a bit
like a panetone.

it's ended up tasting a bit like
Very good. Very unique. I love it.

It's divine. It really is superb.

I didn't know what to expect but
it's very sweet and moist.

Absolutely spot-on.

Right, we hope you've enjoyed your meal

And thank you for the great produce
that we got to cook with.

If your favourite course was the
starter please raise your hand now.

If your favourite course was the
main course please raise your hand.

And if your favourite course was
dessert, raise your hand now.

Well done, James. Well done, son.

Thank you very much for your
votes and joining us for dinner.

Thank YOU very much!

'That's my sixth win in a row!

It's grey out there but for me
the future's looking rosy.'

I've just closed the gap to one.



Well done, Dad.
Mate, well done, you.

I'm on a bit of a roll.

That pumpkin should never have worked.

It was good, though.
But it shouldn't have worked!

'We've had a really good time in Coverack.

I'll forgive them their voting habits
just this once.

And sharpen up my act
for the next port of call -

we can't have James getting too close.'