02x09 - Jersey (1)

[bunniefuu]

This is my son, James.

And this is my dad, d*ck.

We are exploring the coastlines of
the Southwest

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

We are going to call into ports
along the way, meet the locals,

then pick up great ingredients to
cook tasty dishes on board.

Which is just as well. because
we are very Hungry Sailors.

'We are in the Channel Islands, and
today, we're heading for jersey,

when we'll be harvesting a
specially from the sea...'

A French company has branded them
as truffles of the sea.

Truffles of the sea. Sounds good.

'...housekeeping for some rare
bats...'

Well. I'm picking up their poo.
Not many people get to do that.

'...and tapping into some
inter-Island rivalry.'

What's that for?

The Guernsey sticker. Oh...

'All to make dinner for some very
special guests!

It is fantastic. A job well done.

# WAGNER: Ride of the Valkyrie

'We are on a coastal cooking trip

around Cornwall. the isles of Scully,
and the Channel Islands.

And when the sun shines,
it's glorious.'

'The food we are finding on those
islands is amazing, too,

and that means we can make some
great dishes

for the guests that we will invite
to join us

for dinner on board later on.'

There is a bit of friendly rivalry
between the two of us,

and today, I am doing the starter
and the dessert.

I get to do the main course, and then
it is going to be up to the guests

What’s that for?

I think I am slightly in the lead.
Only just! Still counts.

We are on our journey
from Sark to Jersey.

'Of all the Channel Islands,
Jersey is the closest to France.

From Sark to the South East of jersey
is about four hours brisk sailing.'

The North and South West coast lines
of Jersey

are of a very fine pink granite,

not like the grey and yellow
we are used to in Cornwall

And lots of the architecture
on the island is made of it.

We will keep our eyes open.
For literally thousands of years,

jersey has been on the front line
against invading forces.

It is only 14 miles from France,

and the whole coastline is peppered
with all sorts of castles and ports.

'We are aiming for the capital
of the island, St Heller.

It is named after Jersey's
first saint,

who lived and preached here
in the sixth century.'

The sail has been absolutely stunning.

We have been able to see jersey
from Sark almost the whole way

and now we are getting
incredibly close to port.

I have to say,

It is definitely somewhere that
I am looking found to exploring.

'The marina seems quiet,

but it is part of a busy
commercial port.

Nearly everything shipped in to
jersey comes through here.

We are just happy that it offers the
Morwenna, and us, plenty of shelter.'

Come on.

'With our boat safely moored,
it is time to Mt the mad

In search of the great food that
Jersey has to offer.'

'We are on the hunt for a local
delicacy, the jersey ormer.

It may be small. but it has got
a big reputation.

And we want to find out why.'

'Jersey ormers.' Cor, brilliant!

'They’re basically marine snails,

known elsewhere in the world
as abalone.

We have come to meet Marcus Taylor,
who helps nm the hatchery.'

So, in here, we have got some
about a year old.

All its brothers and sisters have
been at sea for a long time.

Wow! So colourful! The colours are
the first thing you see.

Probably £2,500 worth of ormers
on them.

And then...

What you'll traditionally
see in the marketplace.

Oh, wow. Look at those babies.
Whoa!

If you were having a meal,
serving them up as a meal,

how many of those would you use
per person?

One, probably...
If you were being very generous.

I have heard that
a Chinese restaurant

will make one of than go about


What's going on here, then?

Well. those are um...baby ormers.

After they are about three days old,

after we have spawned them,
we have a whole lab in the back

were we take wild ormers,
get them to spawn,

and this is Where they spend the
first three months of their life.

They are very delicate. They need
a lot of care and attention.

This is running all the time,
air is running,

food is being made...all the time.

You can't take your eye off them.

And then eventually, we put them
back into the sea in cages.

You won't really see much enthuse,

but they actually have microscopic
little...

The spots? Little white spots on them.

'This is the first commercial
hatchery on Jersey.

Ormers are notoriously hard to breed!

This year, we spawned
close to two million.

That is a huge amount of ormers.

But what we are doing is releasing
them into the wild as well

We have a release program

which helps to sustain
the natural stock as well

When they go to sea,
is it just up to mother nature?

No, not at all.
The ormer likes to wander off.

If you don't keep it in one place,

he will disappear and look for foodstuff.

We put them in bags, dipped
together, put in frames,

and in the summer,
probably even week, even 10 days,

even one has to be opened, and they
have to be fed seaweed.

If we were going to buy some ormer,
how much is an ormer?

Full-sized, three years old...

You would probably pay
six or seven pounds each.

One?

What makes ormers a delicacy?

Tradition.

More than anything. It is such a
part of the culture here.

We need some ormers to cook with.

Marcus's business partner
Justin Surcouf.

Is the man to supply them.'

'Jersey's ormer population
was almost wiped out

by a mystery virus in the 19805,
making them harder to source.

Justin is shaving us how they an
growing a new generation of ormers.'

These are ormers that have gone into
the water this year. Right.

In this box, there's 1,000.
This is their food.

If you take some
of the red seaweed there,

and all we do is put a little bit in there

and then close the lid.

That’s them fed.

These are the ones
you are going to be eating.

The meat is a lot softer and tender.

Years ago, they used to stew them.

Now, those ones, you can fry them.

Really? A French company has branded
them as truffles of the sea.

Truffles of the sea? That is funny.

OK. If you grab one
of those green bags,

we will put the ones in for your dinner.
Great!

How many of these are we taking?

How many do you want? A dozen.

'We have had a fascinating insight
into aquaculture...

That's 'farming in water'
to you and me.

And we've invited Marcus back to the
boat for dinner later on.'

This will be the first year
that we actually sell them,

and you will be having the first
batch that will be ready for sale.

The investment is now coming to the
point where the cash crop start?

All the investment,
years of investment.

The payback starts now. Cool.
That is exciting.

That is a lot of pressure for us
cooking with them as well

We are going to be
some of the first people...

You will be THE first people. Man!

And I take it you have eaten them
lots of times before,

so you will be the gourmet judge of
how we do.

I have never eaten an ormer here.

Wow! God, this gets better.

'We are honoured to be the hatchery's
first ormer chefs.

Now, what we really want to know is...

What do they taste like?'

We are going to try something
a bit exotic,

which is sort of a jersey gumbo,

quite a lot of nice spices in there
and some fresh veg.

In here, we have got a bit of diced
pepper, some onion, and celery,

and some fresh sprigs of thyme.
They are just going into hot oil

We have never eaten ormers.

These are the first jersey ormers
from the hatchery.

And I'm really quite excited.

A little sharp knife,

and I'm just going to take the ormer
out of its shell

Then we go.

We have to get rid of the stomach
bits that we don't want.

That is just those little bits here.

The onion and celery and pepper
have started to soften.

Then we have got lots
of black pepper,

coriander seeds, cumin,
and dried sage.

'And a bit of spicy chorizo sausage
for added flavour.'

Putting in a tablespoon of flour
so that when we add a bit of liquid

It is really going to thicken up
as it cooks.

'Into the mix goes risotto flee,
and plenty of water.

And finally, a good glug of Jersey
white wine.'

'We are going to cook the ormers,

but we would like to taste them raw,
too, sashimi style.'

It is interesting.
Very nice, I think.

It reminds me a little bit of oyster.

'It is a colourful combo.
Especially with some extra shrimp.'

Those shrimp were just keeping the
ormers company in the boxes,

so nothing is going to waste here.

We chopped up most of the ormers
quite finely so they go a lot further

but I have kept two of our little
ormers intact.

I'm just going to put them in hot oil
and see what they taste like.

I don't think they will take
much cooking, do you? No.

Oh, good!

So much tastier.

Don’t eat more ormers.

'We are frying up the rest
to add to our gumbo.

Quickly tossed in hot oil,
and they are ready to eat.'

Bring your plate over here.
That's ready.

Bring your plate over here.
Won, look at that.

It looks good.

A gorgeous texture. Hmm...

It has got that cross between squid
and other sorts of shellfish.

It is not at all tough.
What a lovely jersey gumbo.

And cooked by the sea.

'Well, ormers are interesting.

Is that what you call it when you're
not quite sure if you like something?

I think James has got his work
cut out to win this one.'

'We are exploring Jersey.

on the latest leg of our journey
to find great food

and people who love it
as much as we do.'

'We have got our first guest
for dinner tomorrow night,

and we have sampled ormers,
a meal Island delicacy.

I'm going to use them for my
starter!

'I haven't decided
on my main course yet,

but we have heard of an unlikely
place to get fresh vegetables,

so we are off to check it out.'

What a gorgeous place.

'This is our next stop,

and conservationist Dominic Wormerl
is going to show us around.'

Lovely to meet you.
Pleased to meet you.

Lovely to meet you.
And that is the man himself!

That’s Gerald Durrell.

What a glorious place.
Do you have lemurs here?

We have lots of lemurs here.
Let's go and see them now.

Yeah! Absolutely.

'In 1959, writer and naturalist
Gerald Durrell

opened what was then called
Jersey Zoo.

It is now a charity, saving
endangered species from extinction.'

What about the food for them?

They are tropical animals,
and in the wild,

their diet would be completely
different to what we give them.

We work out what they need
nutritionally.

All the different nutrients.

And we grow a lot of that food on-site.

We use of their waste as our compost.

We have got a big organic farm now.

About 40% of their diet, we grow
on-site, which is fantastic.

The amount of freedom
they have is phenomenal

Then an animals everywhere.

The lemurs are kept in by an
electric fencing? Yes.

It is a big enclosure. For example,
the tamarins are completely free.

But we are in control, if you like.

We always bring them back at
five o'clock. At the end of the day.

And they are shut in for the night.

We let them out at eight
in the morning.

They go off foraging
and having adventures,

In the habitat that they like.

A small tamarin that has lots
of enemies and predators

Is not going to walk across
an open field.

And they are territorial.

Tell us a little bit about what you
mean by, 'Conservation Park'?

Many of the species
that you find here

are what we call
safety net populations.

They are managed in captivity

with the hope that we can
reintroduce them

once we have restored their
habitats.

A lot of these species are
critically endangered.

The black and white ruffed lemur
is very endangered.

The red ruffed lemur
is critically endangered.

And indeed, the fruit bats...

I would love to have a look at those
fruit bats.

Please do. They are fantastic.
Best animals in the park.

But I'm not biased.
[ALL LAUGH]

'There are Livingstone's fruit bats,
named after Dr David Livingstone,

the Victorian explorer
who discovered them.

The smaller ones are Rodrigues fruit bats.'


an bat sped-s.

There are over 1,000 different species.

They are the only mammals
that have true flight.

They eat fruit, foliage.

They are very important for us

In terms of seed dispersal
and pollination.

In here, the droppings and everything else

must be good fertiliser.
Fantastic fertiliser, ya.

When you dean these and take out of
the waste fruit and poop,

what happens to it?

It goes down to the compost heap,

with the vestibule and the other
waste, animal waste from site,

and we make compost.

And then we stick it on to our
organic farm

and then we grow the fruit
and vegetables,

and then they come back to the bats.

'I have had some jobs in my time,
but this is a first.

There are only about 1,200
Livingstone's fruit bats

left in the wild, plus others like
these in bleeding programs!

I am picking up their poo, and not
many people get to do that.

'I hope James is doing something
equally tasteful'

In here is the poo.

From all sorts of different animals.

There is gorillas', orangutans',
lemurs', bats'...

There is even tortoises.
And it is going to get used

on the vegetable patch to grow some
very, very tasty produce.

Mick has let me have a look behind
the scenes here at Operations

where all of the food is prepared
for animals around the park.

There is all sorts of fresh produce.
It is as good as a greengrocer.

We have got the bats' diet here,
which has got some lovely fruit,

pears, cucumbers, cauliflowers...

And what's amazing
is the weekly diary...

You've got greens for the apes,
cheese for the lemurs,

and the eggs for the birds.

'It is a bit like some of our menus
on the boat.

There must be something here for us
to cook with.'

This is a Himalayan plant
called a goji berry,

also known as a wolf berry.
It is incredibly good for you.

These are normally sole in health
food shops when they are dried,

and we are going to use these to
cook a fancy ketchup.

This is one of my favourite
vegetables. Kohlrabi.

It comes from the German
for cabbage turnip

and the taste is very similar
to the stalk of a broccoli.

It is quite nutty. I don't know
which animal enjoys this here,

but I know that me and my dad love it.

Dom, apart from the produce,
which is great,

what an amazing experience.

We have had a really special time.
It has been one to remember.

Thank you so much.
Thank you for coming to see us.

Are you going to join us on the boat
so we can feed you?

I would love to. We will see you
on the boat. You take care.

'All that cleaning
has made me quite peckish.

It is time for Batman and Robin to
have another little snack

to keep us going.'

'This coast was a famous haunt
for smugglers,

who hid vast amounts of wine,
tobacco, and French brandy here.'

We are making Kohlrabi chapattis...

And you are doing a sort of
dry wolf bony salsa?

I don't want to be to dry.

I am going to chop up some of these
lovely wolf berry,

some prickly pear, and some little
cape gooseberry, or Physalits.

Go. Start cooking, quickly.

'I am just peeling the Kohlrabi,
while my sidekick, Dad,

chops some parsley for me.'

Remove the skin, and we are going to
mate this into a dough mixture.

A heaped tablespoon of yoghurt.

The yoghurt will make this chapatti
extra rich and creamy.

Then we have got wholemeal flour,
and start mixing this together.

I will see how wet the Kohlrabi is
before adding in some water.

'Prickly pears, or cactus fruit,

an said to be a favourite with
tortoises at the wildlife park.'

I'm just taking the little seeds out
of the middle of the prickly pear.

'They don't have to may too much
about the spikes.

James' chapatti dough takes quite a
bit of kneading.

Meanwhile, I chop the cape
gooseberry.

They should go together nicely with
the sweetness

of the prickly pears and the goji
berry.'

A decent pinch of salt. Dad,
can you put in some black pepper!

Certainly. Lovely. Then you go.

'I'm also adding some finely diced
led onion.'

That sharpens it up a little bit,

because all of this dish is a little
bit sweet.

'The chapattis are but rolled
ultra-thin.'

We are just going to put that in a
dry pan

and cook it for about 30 seconds
on each side.'

James... The tide is coming in, James.

Oh, it seriously is, isn't it?

It's all right. We'll be done.
Fingers crossed.

Then we go.

'I am layering it up with
some lovely fresh lettuce

and a good dollop
of my goji berry ketchup.'

A bit of yoghurt? Yeah!
A little bit of yoghurt.

Cheers, mate. Cheers.

Hmm... I love that.

I think the prickly pear, the goji
there and the cape gooseberry

all sort of work quite nicely,
which is pretty unusual

Mate, I have heard of one of the
traditions in jersey,

and it is a very special ingredient.
What is it?

I will tell you when I get back.
I am off.

You're off! What do you mean?
The tide is coming in, son.

Are you saying that I have got to
tidy this all? Too right you do.

I have got better things to do.
I'll meet you back at the boat.

See you later, them.
It is a bit messy, son.

You made most of the mess.

'Jersey has not its fair share
of myths and folklore.

Tales of witchcraft
and fearsome beasts

to chill the heart
of the bravest soul'

Let me tell you about the legend of
the Black Dog.

It is said to roam the clifftops
here at Boly Bay.

It is a story that has been passed
down through the generations,

and apparently the creature had
yellow eyes the size of saucers

and sharp white teeth.

It would go around the diffs
and the beaches

looking for unsuspecting victims.
There are eyewitness reports

that say the very sound of the chains
froze them in terror.

Probably a Shih Tzu.

'It was more likely a story
made up by smugglers

to keep plying eyes away
from their dodgy dealings.

We've been lucky with the weather
so far, but it's on the change,

as I make my way to a vineyard
that products not just wine,

but something else unique to the island.

I have come to La Man
to meet Aussie Darren Stower.

He used to be a chef on the QE2.

Darren is going to show me

how they make the island's
famous black butter,

which, it turns out,
is not butter at all

It is an apple preserve.'

We have got apples, lemons,
cider, black treads,

liquorice, brown sugar,
and white sugar, at the moment.

So, the preserving comes from the
fact we have got sugar in it,

and we've also got the alcohol
from the cider,

which I assume is being reduced down.

Most of the alcohol from the cider
has already been boiled away.

At the end, we are going to add some
apple brandy as well

Next, we are going to add
some spices.

Right. This is what gives it
the Christmas twist.


That is more than a pinch.

That is more than a pinch, yeah.
Eight ounus, that is a lot.

And now, in with the ground cinnamon.

Yes, it is 200 g of ground cinnamon
as well Equal amounts.

And then we have got the final
ingredient,

which is the jersey apple brandy.

Lots of spices and brandy...
Shall we shove it in here?

A pinch of spice... We will leave
that to stir in a little bit.

It is going to start to bubble away
a bit more when we had the brandy.

'I'm intrigued. I have to know
what it tastes like.'

The treads...

You can definitely taste the treacle.

The liquorice is very, very delicate.
There is not much liquorice them.

It is very strong with lemons.
Do you get the lemons?

I'm getting a um... I think the
mixed spice is coming next to me,

after the treacle. I am going to use
this on the boat.

Do you fancy joining us to see what
we do with it? I would love to.

'That is another great ingredient
to take back on board.

We will have to do something math
with it

now that Darren has agreed to join us
for dinner.

This is going to make James very jealous.'

'We are in the Channel Islands,

on our epic voyage to find great food

and people who share our passion for it.'

'We are exploring Jersey
from our base at St Heller,

the biggest town on the island.'

We've harvested ormers,
collected some vegetables,

and my dad has come back
with some black butter,

which I have got my eye on.

I'm going to wait until it is dark
and then nick it.

We have invited a lot of guests, and
we are still an ingredient short,

so I'm off on my own secret mission
to gather something very tasty.

'We loved the delicious milk, cream,
and cheese on Guernsey and Sark,

but here on jersey, they reckon
theirs is even better.

I'm off to check out a dilly that

has come up with a new type of cheese.

It is apparently a cross between
a brie and a Camembert.

Sounds very interesting.

The man who makes it is Darren Quennalt.

Darren is jersey born and bred.

His family has lived on the island
for nearly 500 years,

and farming is in his blood.'

You an a big fan of the jersey.
They are a lovely cow.

High—fat in the milk'!

That is the thing about a jersey.

Not only does she give large
quantities of milk,

but it has also got the taste 'cause
it's got the solids in it,

so you have got an awful lot more protein.

I cannot wait to see what you do with it.

I know that it's rich and creamy,
but I just want to taste something.

'Danen has been making his new,
or nouveau cheese, for 18 months.

I get to the fun job
of cutting the curds.'

Yeah, that's fine. Ready to all?
Yep, that's fine.

Then you go, James.

Oh, ya! This is the sort of thing
I love to get to do.

'We've made cheese plenty of times
on our journey,

but I never get tired of it.

Like bread, it has only got
a few basic ingredients,

but a vast may of different preserves.'

We now need to work the curds, don't we?

We have just got to gently move it around.

You said 'caress' earlier. Well...

So, caress the curds...
And what's the but technique?

If we just put our hands in,

and then it is just to scrape it
off the bottom.

As though you are treading water
in a sea of cheese.

Wow.

Wow.

'Once they are separated
from the liquid whey,

the solid curds run down a sort of
sluice into cheese moulds.'

This mat is what gives
like a Camembert soft cheese

that distinctive pattern, isn't it?
'Cause this is what it moulds on.

It has got to hold the and in,
but also let the whey drain.

We are just about to flip these
cheeses for the first time.

This will happen a few times,

and then they will be left for 12
hours to drain.

d*ck: a lot of pressure, 'cause them
is a lot of precious cheese.

Ready when you are. One, two, three!

Whoa! That went a lot quicker than
I thought it would.

[BOTH LAUGH]
Awesome.

'While the new batch drains, I want
to see what happens next.'

Whoa! That's a serious amount of cheese.

These are Camemberts that I made
yesterday. That is just 24 hours.

And that hasn't been pressed,
unlike a cheddar.

It has just sat there, and the whey
has drained off it. Yeah. Precisely.

And What is going to happen to that?

Is that going to form a bloom,
or some sort of a mould?

It will get a white coat
within eight to 10 days,

and from then, we wrap it,
so the coat does not get too big.

You don't want it too thick on your cheese.

So it is just a nice rind. And that
means people can eat the rind?

A lot of people are afraid of
eating the rind.

Definitely eat the rind,

and it makes the cheese ripen from
the inside.

Well. I want to eat one.

Where are the ones that we can eat?
This way, please. Thank you.

So, Darren, this is the moment of truth.
We get to taste it.

Which one would you recommend first?

Obviously, we had better try the
nouveau first

because that is the one that we have
been making.

That looks like quite a nice
ripe one then. Yeah.

It takes 21 days before we
can put it out for sale.

Please, try some. Oh, thank you.

And do you ever get fed up of
tasting this?

And do you ever get fed up of
No, never.

It looks glossy.

I'm just going to write
a postcard home

and say how phenomenal
this nouveau cheese is.

It is creamy, full of flavour.

I think... It is more subtle

than some of the aged camemberts
and bries that you get.

We were trying to get a cheese that
had more flavour than the brie

and obviously kept its creaminess,

but didn't have the twang
of a Camembert.

Is it all right if I take some back
to the boat? By all means.

I might just take all of that,
if that's all right.

I'd better, as well. take something
back maybe for my dad.

The blue is something that he really
likes. Is that worth trying?

Oh, it's another gorgeous cheese.

It also gives me some bargaining power,

because I can swap him
for some ingredients.

I would loved bit of beef as well
I have heard the beef is very good.

Darren, I have had a great time.

Seeing the cheese making process
was a lot of fun. Whoops.

Then we go.

What's that for!
The Guernsey sticker. The um.

Oh! That's sinful here in jersey.
I suppose. Yeah.

Well um... I'll replace it with a
jersey sticker,

now that I've met the girls, and
they are very nice cows,

and they make delicious cheese.

Do you fancy coming and joining us
on the boat for a meal?

It would be my pleasure. There will
be beef and cheese on the menu.

Definitely. Thank you very much,
mate. See you in a bit.

'I had better get back to the boat
to show my dad what I have found.

I might even donate some bits and
pleas to him.

I have got plenty to play with for
my starter and desert.'

Hiya, Dad. Where have you been?
All right, Rob?

James thought it was a good idea

to give me the beef and the blue
cheese.

He's going to lose because of that.

The beef is skirt. It is what we use
for pastries back in Cornwall

But I'm not in Cornwall
I'm in Jersey.

France is over them somewhere,
not very far away.

So, what I'm going to do is make a
pithivier. It's a French pasty.

Completely different shape to a
pasty, but that doesn't matter.

Nice and simply, onions, garlic,
and thyme.

just softening. Low heat. I don't
want any colour in this at all

The rest of my ingredients.
The cheese.

I have obviously tasted it to make
sure it is OK.

I am just going to take
the rind off it,

and that is because the rind was a
little bitter.

I would use this sort of thing
for soups.

Enough cheese them.

Onto my meat.

When it comes to skirt, the grain
out across like this.

If I was to cut across the way,
then would be long bits

of the beef grain them,
which means it would be chewier.

So, what I'm going to do
is cut across the grain,

which means there are only short bits
of the beef grain,

which means it's more tender.

I'm going to cook it in my onions.
Very gently.

When this is cooked a little bit,
I'm going to add the blue cheese in

and let it melt around to make it
nice and gloopy.

Not going to add any salt,
because in the cheese making process,

they use quite a lot of salt, so you
don't need it.

In two minutes, this will have melted
down. I'm going to turn it off

and let it go cold, and then I have
got a nice stodgy filling

to put in the middle of my pithivier.

The cheese has not completely melted,
so there is lumps of cheese

as well as the lumps of beef.
I'm happy with that.

'Up on deck, I am going for the big
one, my ormer starter.

I'm slightly worries 'cause shellfish
can divide opinion,

but it is a local delicacy.'

Marcus mentioned that ormers an
very popular in japan,

so I'm going for an Aslan style
black bean sauce to serve with them.

It is a very simple thing to put together.

All I've not is a lime,

which I'm going to zest and squeeze
the juice from.

This is like the black bean sauce
you get in Chinese restaurants.

It is dead easy to make a home-made
equivalent.

Basic ingredients include soy sauce,
sesame oil, spring onions, chilli,

and also a little bit of rice wine vinegar.

I absolutely love this sort of cooking.

You can get ahead of yourself
and prepare it in advance.

What I'm going to do is enthuse it
with all the flavour

and then leave it overnight.

So, the juice of the lime...

About two tablespoons of sugar.

Two tablespoons of rice wine vinegar.

Two tablespoons of soy sauce.

Soy sauce means you don't have
to season your ormers

because they will be very
nice and salty anyway.

Now, quite a lot of sesame oil
About two tablespoons.

It is a bit more expensive than olive oil,

but it is really worth having a
bottle at home

because it has got so much flavour.
Last in are the black beans.

Those are going to sit in her!
overnight to marinade,

and then tomorrow, I'm going
to heat them in a frying pan,

you know, wok-style stir-fry.

'It is going to be awesome with ormers.

And for my desert,

I am planning to make Darlen's
nouveau cheese the centrepiece.

I sense victory on the horizon.'

'We are in St Heller,

on the largest
of the Channel Islands, Jersey.

We have collected some great local food

to make dinner on board our boat,

and we have invited
some new friends to join us.'

'But before we start cooking,

we are popping back to the island's
amazing wildlife park.'

In return for the veg they gave us,
we want to do something for them.

We are keen on composting
and so are they.

But there are other ways
of tackling recycling.

We have decided to provide
a few more creatures for the park

who might just help.'

When you have waste and you want
to break it down quickly,

throw it on your compost heap,
but it is a bit slow.

So, we are making a wormery. It is
a very simple thing to do at home.

We have just gone scavenging,

and basically,
what we are going to do

is provide the perfect living
conditions for these.

Dad, would you like to introduce our
little friends?

Those aren't actually just like
garden worms,

they are a special variety.

They have got a big appetite and
love breaking down organic food.

'We ordered these online
via worm mall

They have been waiting here at the
zoo for us to build a new home.'

This is the new worm home,
an old dustbin.

The big thing about this
is the light doesn't get in.

Worms don't like the light. That is
why they go underground.

The perfect environment for worms
is dark, moist, and warm,

so a black bin like this is ideal.

We don't want them going
to the very bottom,

because all the liquid
that goes through this

will turn into worm tea
at the bottom.

'It is not really tea.
It is a very strong fertiliser

that you have to dilate with water
to feed your plants.'

'We don't want our worms to drown,

so first, we need to make sure any
excess liquid

can be drained off,
by putting in a tap.'

They are going to be able to shove
a watering can underneath,

open the tap, and then out comes
all the good worm fertiliser.

'We also need to make a secure lid
for our wormery.

We are going to donate it
to the wildlife park

as a thank you for putting
up with us,

and for all that gorgeous veg.'

I am lining the bottom of the bin
with large stones,

some tiles, and gravel, to help
with drainage.'

Next up, to try and stop the worms

getting down in the liquid
and possibly drowning,

we are putting in our little grid.

This is a um...weed membrane.

Yu, this is going to allow
liquid through

but stop any bits getting down
helm the surface. OK.

Now, instead of vegetation
to begin with,

we are just using some newspaper.

You want up with a really decent
amount of...

This is like bedding for worms.

The key thing when you are feeding
worms is to give them a mixed diet.

You can give them teabags,
coffee granules.

You can give them the stuff from
inside your vacuum cleaner.

But not too many onions.
Not too much citrus, either.

And never see them any cooked food.
No meat, fish,

or any dally products that have
actually been cooked.

It's all raw stuff in here.

If your woman is looking too wet
in a week or two's time,

make sure you add some blown,
fibrous things.

Some grass cuttings, bits of newspaper.

anything that will take away that moisture.

Teabags are also great
to remove moisture.

And then we put this on the top to
keep the moisture in.

'That was great fun,
but having fed the worms,

It is time to think about feeding our
guests.

I need to get on with my posh French
nasty!

For my pithivier,
I'm using puff pastry.

Obviously, with puff pastry,

you don't make it...

You can do, it takes forever.

Two sized cutter.

The first cutter, the small one,
is the base.

'On goes that lovely gloopy mixture

of beef, blue cheese,
onions, garlic, and thyme.

Then a bit of egg to glue the two
bits of pastry together!

Then we go.

The top is bigger than the base.

I am going to score the top of it,

so when it expands, it will look nice.

But it is important not to cut all
the way through the pastry here.

And then a light can wash.

And then it is going to go golden
brown.

With a cheese that is called nouveau,

I thought I had to go for a French
inspired desert, or cheese course.

So, what I'm going to be making
are some mp5.

Er... You could use buckwheat,
which has got a lot of texture,

but instead, I'm going
for oat gloat,

which are basically
crumbled up bits of oat.

And now I'm going to add 150 grams
of wholemeal flour.



And a decent pinch of ground nutmeg.

I need 600 mls of milk.

Lots of batters have half and half,
milk and water,

but I want this to be extra
rich and creamy

to go with the nouveau cheese,
so we are going with 100% milk.

Two very well beaten eggs going into
the milk.

And now I have just got to
incorporate that into the flour.

'As soon as the batter is mixed and rested,

I get to start making my mp5!

I have got a very hot pan that has
Just been greased with some butter.

I always use kitchen roll for this.
A tip I got off my granny.

Then what you do...

A ladle of batter mixture,
which has been allowed to rest

so the flour can absorb
all of the milk and egg.

In its goes.

Very thin layer.

The boat will probably do the
majority of the work for me.

It is never flat here on Morwenna.

What I'm looking for here is bubbles
coming from the edge surface.

When that starts to come away,
I'll slip under a flat spatula

and turn it over.

The idea of tossing pancakes aboard
a boat

Is just a recipe for disaster.

A sheet of parchment paper,
Just so they don't stick,

and then the same again.

While I am cooking these crepes,
I'm going to multitask

and prepare some pecans to go with
the nouveau cheese.

Pecans can be very sweet, but I'm
going to cook them in black butter,

so they're going to be very goody.

To go with my pithivier,
I've got a nice little salad,

because I know that James's
desert stroke savoury

is going to fill them up. He's got
around a pound of cheese per person.

I'm just going to make something that
is quite light.

Starting off with a dressing,

which is going to be half olive oil
and half led wine vinegar.

That means it is going to be sharp.
It is a half and half mix.

To that, I'm going to add some thyme,

and about a decent sized teaspoon
of sugar in there

to counteract the sharpness
of the vinegar.

The salad itself.

I've decided to go for a little gem
lettuce and watercress.

I am also popping in, with the
lettuce and the watercress,

some walnuts.

And I'm going to peel
and slice up some pears.

Again, I want some sweetness, and I
want some savoury going through.

I am trying to hit
all the flavours at once here.

Right, I don't want those to discolour,

so I'm going to put my vinegary
dressing in with them

and the ascetic acid in the vinegar
will stop them discolouring.

I have got some cheese left,
and I'm not going to waste this,

so I'm going to pop this in
with my salad as well

I'll dress it with the pears and
dressing just before I serve.

So, I have got two very large ormers.

To tenderise them, I'm going
slightly Japanese influence

here on Jersey.
so I'm going to go...

mm a knife trick
Just to bash them very flat.

I'm going to try and cut this
very, very thinly,

and then steam it.

So, I've sliced them really thinly,
very nice ribbons.

They do look like white truffles,
don't they?

That bit on the outside.
White truffles.

So, I'm going to steam them now.
How long do you reckon, Dad?

I would put them in for 10 minutes
and taste them.

With this nouveau cheese,
I'm going to cut it out

and layer it with some of the
crepes, black butter, and pecans.

So, I've got some nice cheese boxes.

I'm just going to cut it to size.

This is a way of getting
real flavour into the centre.

The nouveau cheese is already
rich and creamy,

so this is really just adding
that little bit extra.

'This is going to be a really rich desert.

The creaminess of the cheese
complemented perfectly

by all those spicy flavours in the
black butter apple preserve...

that I managed to nick from my dad.

'So, on the menu tonight...

James is serving a starter of ormers
in a black bean sauce,

I'm doing the main course,

a beef and blue cheese pithivier
with a side salad.

And for desert, James' nouveau
cheese crepes

with jersey black butter!

Hiya! Hiya, guys.

'Our guests have arrived.

There is Dom,
from the wildlife park,

the two Barrens, who provided us
with cheese, and black butter,

and Jersey ormer king Marcus,

who is very nattily dressed.'

Loving the jacket. I want one.

We will give you a glass of wine
and then start feeding you.

All you have to do is eat.

'Into the oven go my beef and blue
cheese pithiviers.'

So, I'm getting the noodles in for
the starter,

using the liquor that has come off
the ormers while they were steaming.

James! That is the black bean.
I thickened it with some cornflour.

That is strong.
All the flavours are coming together.

It is really well marinated.

That's the cornflour.
A little bit of thickness.

We are going to serve it with
some nice ormer-infused noodles,

a black bean sauce,
and then the steamed ormers.

a black bean sauce, and then the
Here we have your starter.

'I hope they are feeling adventurous!

It is really exciting.

The flavour is good.

The texture is good, not too chewy.

Not too chewy. Very delicate.

I think what I have done,
which I'm quite pleased with,

showed of the taste of them.

I love your black bean sauce
and your noodles.

'Come on, Dad.
What about the ormers?!'

That is quite meaty, really, for how
much you get out of a small shell

They are great.
I have seen them before,

where they have bashed them
and cooked them for three hours,

and they are still tough
and you an chewing away,

and you are like, 'Yeah, OK...' No.

Yet, these are nice.
I think the shells are nicer.

A very subtle taste. Very subtle.

I think the sauce overpowers it,
but the sauce is fantastic.

I had some of the skirt left over.

I want to serve that with my salad
as well as the pithivier.

I have marinated that with a little
bit of olive oil and black pepper.

No salt, because I don't want the
moisture to come out of it.

I'm just about the flash fry it,
so I'll put some salt on it.

I'm going to sear it for a couple of
minutes on each side.

Don't want to overcook it, because
to me, the rare meat,

which is nicely warmed through
and allowed to rest,

is where the flavour is.

'My little posh pastries are done,

and they look and smell great.'

I don't want to serve those too hot,

so I'm going to let them sit for a
couple of minutes before we serve.

This is a little pithivier.

Now I'm going to dress my salad
at the last moment.

The salad is done.
The last bit...is more meat.

It is very rare, but whoa, look at
that!

Here is your main course.

Thank you. Thank you very much.

Wow. The beef goes well with it.

There is not actually much cheese in it,

but the flavour has gone
through the lot of it.

You have pretty much pulled out all
the stops. Damn it.

This cheese is absolutely gorgeous.
Wonderful stuff.

I am loving the jersey beef.
I have not had that before.

It is fantastic. A job well done.

The whole thing goes together
really, really well

It is fresh, light, and it
is very, very good meat.

'That is a may. My dad's main
course is going down well

But I have got something special
up my sleeve.

Is it a desert, a snowy?
You decide.'

When you are experimenting,
things don't always go to plan.

So, the little cheese boxes,
a great idea in principle,

but they have come out quite funny.

I'm going to 5th out all of the
box and just leave that base

so people can see the tower
of mixed layers.

You have got crepe, black butler,
and nouveau cheese.

Got some pecans.
Very heavily caramelised

and a load of black butter now
going in there.

Then I'm going to stir them up,
let them cool,

and then we are going to have very
sticky nuts.

'Some slices of fresh green apple

and those sticky, sweet pecans on top,

and I'm ready to see
what our guests think.'

Right. Darren. Dom.

Oh, thank you very much.

It is stunning.

All of the flavours are just coming
through.

You can taste the nouveau,
the black butter.

All of them are blending in.

I haven't had the black butter
like this before.

It is really, really good.

You have turned me on
a few things today.

It is gorgeous. I have never had
black butter before,

and I don't actually know
what it is.

What?! There are two Darrens
on your right!

I know. It is awful but it is good.
It tastes lovely.

It is absolutely fantastic.
The whole thing is quite light,

you know, in a sort of cheesy way.

[LAUGHS] But it is great.

It is a novel desert, but er...

Really nice flavours.

Really nice flavours!

Look at that.

The cheese and the black butter and
the cream. Very nice.

Marcus said it was light.

The nouveau cheese
is actually quite creamy.

But not overpowering and rich.

The cheese and the black butter
go so well

I am an idiot. For giving me
that one? I am an idiot.

It is time for you to make a decision
on the food you have just eaten.

Hand up if your favourite dish was
either the starter or the desert.

And hands up if you thought the but
dish was the main course.



But I only had one course
and I got two votes, so I win.

Oh! I'll give it to you.

Yes! I'll take the victory!

'We agreed at the outset,
in the case of a draw,

the single dish trumps the double.

And yet another blue star
goes on the chart for Dad.'

You won again. Oh!

You can't take the whole island.
Jersey is mine.

For now. We have got another leg
of this journey... It won't fit.

Well. I'm going to move that star
and put a red one in.

The only thing that will fit
on Jersey is another blue.

'This trip has whetted our appetites

to find out what else is
in the island's stole cupboard,

on the next leg of our coastal
cooking adventure!