02x10 - Jersey (2)

[bunniefuu]

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

We're exploring the coast
of the south west

in search of ingredients to cook
on our boat The Morwenna.

We call at ports and harbours
on the way to meet the locals

and pick up ingredients to cook
tasty dishes on board.

It's just as well because
we're very hungry sailors!

'We're in the Channel Islands and
today we explore more of Jersey.'

'We'll go potty with poultry...'
I can hear geese being wrangled.

'...putting our backs
into a beach bake-off...'

That's what my dad says.
"Work hard and you can't starve!"

I'm getting bullied by a stranger!

'...and uncovering the origins
of the famous Jersey spud...'

When they harvested, one of the
potatoes was perfect.

Oh, the Royal. Everybody wave.

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

Compliments to the chef. The whole
meal has been absolutely delicious.

'Our coastal trip around Cornwall,

the isles of Scilly and the Channel
Islands has brought us to Jersey.'

'We've already found lots of great
food here,

but there's plenty more to see.'

'We'm off to check out the west of
the island,

looking for more ingredients
special to Jersey

and we'll cook with them for the new
friends we meet on our travels.'

In days of yore you'd get stowaways
on board boats.

They'd be hiding, getting passage
to some new land.

We've got a larder full
of black butter

and loads of bounty
from this side of Jersey.

Now we're heading off to collect
more great stuff to shove on board.

'Me and my dad always have
a little competition

to see who can come up
with the best dish.'

'Today I'm doing the main course and
he's doing the starter and dessert.'

'Our guests will then decide which
dish they liked the most.'

'We're making our way
out of St Heller marina

to the sea and across the bay
to the port of St Aubin.'

'It's a trip of about three miles.'

'It's a great day for sailing,

bright sunshine and a stiff breeze
in our sails. We're flying along.'

This is my son James.

And I'm d*ck.
I'm d*ck.

She's a little fibber.

Do you know what, the beauty of going
on these sort of adventures

is when you're out here, you forget
everything back there.

It's a fantastic feeling to be out
on the open sea on a day like this.

The wind's coming.
The wind's coming.

'But the blustery conditions
could cause problems

as we get closer to
our next destination.'

'St Aubin was once a busy fishing
village.'

'But these days it's mainly leisure craft

that make their home
in the tiny harbour.'

'It's protected by St Aubin's Fort,

which was built more than 350 years
ago during the English Civil w*r.'

'At low tide, you can actually walk to it.'

'Well, we've had to abandon our plan
to sail into the port.'

'Even the fort can't offer
enough protection

to get Morwenna safely through
the narrow harbour entrance

when there's such a big swell.'

It's a bit different.
Instead of taking Morwenna,

taking a RIB ashore
is quite exciting.

We need a plank to put
between the two of them.

You're just going to jump, aren't you?

Step. You never jump. Step. Step,
never jump. Listen to your dad.

'While we take an alternative route
to shore on a RIB,

the Morwenna's going to head back
to St Heller.'

#Looks as though our plans to moor
over here have been scuppered.'

'Jersey's the biggest
of the Channel Islands,

but it's still only nine miles long
and five miles wide.'

'So we're never very far
from the boat.'

'The island has some beautiful beaches

and we'll be cooking
on one of them later on.'

'But first we're heading north,
to try out a tasty tipple.'

'We're on the second leg of our
adventure round Jersey.'

'The countryside is gorgeous. We're
off to meet some local producers.'

We've seen the connection
of the Channel Islands to France

all the way through our journey
and we're going to see a man here

who's a cider producer but he's taken
an old still from Normandy,

and he's making brandy.
C'est bon.

'Hello?'
'Bonjour'

'Richard Matlock is a
marine engineer by trade,

but making cider and brandy
is his passion.'

'Luckily he has a licence.'

'It's not legal to make brandy even
for home use without one.'

Richard.
Hi. Hello, mate.

Lovely to meet you. Wow,
look at this!

Lovely to meet you.
Nice to meet you, James.

I was expecting something
really rusty and old.

It was really rusty and old.

It is old.
How old is it?

Sixty years old.
Wow.

You're a cider maker.
I am indeed.

We've heard all about you round
the island. La Robiline Cider.

This is for brandy or -
Cider brandy.

Right. Cider brandy.
It's a new departure for us.

It's another extension
of the cider business.

It enables us to use more local
apples that we don't currently use

because only certain varieties
make good cider for drinking.

It's like moonshine.
It looks ill*gal, I have to say!

We do actually have a licence.

I have a piece of paper from Customs
saying we're allowed to do it.

Can you travel with this?
It was horse-drawn originally.

In France, in Pays d'Ouche,
where it came from,

there's 1,400 cider makers there.

And once a year
they call up the distiller...

[IMITATES BLOWING HORN]

...who arrives with this machine,

and you give him money, lunch,
cider and wood.

And he distils the cider for them
and then moves on to the next one.

So this is actually wood-powered.
This is wood-fired, yeah.

Can we get it started?
I want to see it going.

Make flames. Make alcohol.

'We've got an expert on hand.
Francis has 40 years’ experience

of making apple brandy at home in France!

'He's here to help Richard
get the best from his still.'

This is Francis.
This is the professor.

This is the professor, the prof.
Bonjour, monsieur.

Je m'appelle d*ck. Bonjour.
Bonjour Je m'appelle James.

'There aren't many of these old
stilis left anywhere in the world

and most of the ones that have
survived are in museums.'

'This one's a bit of a monster. It's
almost as tall as Richard's house.'

'We're in hushed silence now 'cause when
the cider comes in, it gets heated,

the alcohol evaporates
before the rest of it.'

The alcohol goes up and gets
distilled and goes up, up, up, up, up

I'll see if this system works, but
at the end we get dripping alcohol.

'Stoking the boiler is thirsty work.'

'It's about time we samples
some of Richard's wares.'

Santé. Santé. Cheers!

Well done! Cheers.
I thought you didn't speak English.

There's no huge amounts of alcohol
so your feet won't disappear.

So it's a breakfast cider.
Indeed. Indeed.

'We won't be taking that literally.'

We've got cider.

Stick your finger in it. It's not
quite the same as what you just had.

No, it's not. It's got a lot more
tannin and sour.

Erm, it's also completely dry.

Because to distil it, it has to have
no sugar in it at all.

Just the other side there. It's
hands on all over this process.

It's almost as if you touch parts
of it, and that's the gauge

of when the distilling process is
ready for the next level.

The device here is a dosimeter
and it measures the percentage

of alcohol that is coming out
in the liquid here.

OK, so it's 60 now.
Is that a good number?

Yeah, that's good. We want it
between 60 and 65.



Yeah, that's good. Ha-ha-ha.

Is it all right to try it?
Please do.

Please do. Put your finger in there,
James.

Whoa!

Stick that underneath there, d*ck.

You do realise
we've got to cycle later. Later.

I'm going to have a little nap.

We're going to need something to eat.

It's so, so - Apply. Apply.
It's so apply.

The taste of it as well.
It's really, really subtle.

I was expecting something to go pow.
Like paint stripper.

But it's delicious.
It's dripping off your moustache!

I think after a couple of glasses
of this it's time to lie down.

Absolutely. I quite fancy something
to eat, actually.

We can help you there. We produce a
very good pure pork sausage as well.

We sell it as festivals and things.
Sausage, cider and brandy.

Absolutely. If we can find a place
to cook, that'd be great.

Do you want to join us on the boat?
I'd love to.

It'll only cost you a bottle!

Richard converts 500 litres of cider
into 50 litres of brandy an hour.

I think he can spare us a bit.

We've got cider and we got some
really good sausages as well.

We're going to do hot sausage dogs
and we're going to make it

with some quick sauerkraut
and a tomato ketchup.

Yeah, using cider to make sauerkraut
is dead easy with lots of flavours.

'The basis for sauerkraut is a finely
chopped white cabbage.'

I have a pan.
I have some white mustard seeds.

In goes the cider.

That's heating up nicely.
Time to put in the cabbage.

For my ketchup I'm using shallots
and roasted red peppers in oil.

Then adding some chilli flakes,
dried oregano and tomato paste.

All we have to do is cook this until
the onions soften, don't we?

I like the consistency of that. What
do you reckon? Yeah, that looks good.

I've got the monster sausages here.
Do they fit in the pan? Yeah, just.

Right. Pot goes on there.

We're going to cook these slowly.

Just using a potato peeler to get
some find shreds of Swiss cheese.

This is going to melt on top
of the sausages in the roll.

'Richard clearly doesn't do things
by halves. These are big sausages.'

Right. Do you want the sausage in
first? Yes, please. Yeah.

A bit of our cidery sauerkraut,
a few ribbons of cheese,

a dollop of James's ketchup
and we're good to go.

Ready.

Cheers, Dad. Good luck.

d*ck: a fitting end to a lovely morning.

Great cider, great brandy
and quite a nice snack.

Yeah. Great sausages as well.

After this you need a little
digestive.

We'll go back to the boat and have
some brandy with the crew.

Maybe as a nightcap. There's a long
day ahead of us, Dad.

I'll go and lie down, son.

'He's got a point. We have got
lots more exploring to do.'

Au revoir. Au revoir. Wow.

I'll take charge of this!
I thought you might like to.

I've got some cider.
James has got the cider.

We'll take this back.
We'll see you on the boat.

I look forward to that.
Lovely sausages as well.

Take care. Bye.
Bye.

That was an experience.
It was, wasn't it?

Amazing. I just love the fact
that old technology's being used.

Yeah. I think Richard is really
keeping alive a tradition.

'We're being properly spoilt with
great food and drink here in Jersey.'

'And I for one
am a very happy sailor.'

'We're in the Channel Islands on
the latest leg of our journey

to discover great food and people
as passionate about it as we are.'

#We're on Jersey and before we head
for the beach, we want to explore

the rugged north west coast
of the island.'

This route was your idea, wasn't it?

No, you chose this one.
No!

We've already sampled some apple brandy.

'Not too much considering the rocky
trail James has brought us on.'

Worth the cycle, this. Gorgeous.

Talk for yourself. My bum's ruining.

I'm the king of the ca- 00p!
I'm the king of the castle!

Don't let your children do this.

'Granite has been quarried
in this area for centuries

and it's been used in lots of
buildings all over the island,

from fortresses to farmhouses
and even for pavements.'

This is Grosnez Castle. Today it's
in ruins but in the 14th century

it would have been very, very
difficult to conquer.

All that remains here today
is the old gatehouse

but there would have been
a drawbridge and a portcullis.

The French came over and invaded
and actually occupied this area

which led to the eventual demise
of this castle.

Jersey was also occupied by the
Germans in the Second World w*r.

Over them is an observation post,
for looking out

for the Allies to come
to recapture the Channel Islands.

But we didn't do that.
No, they never did.

It wasn't deemed strategically important.

It's a lovely piece of history.
Shall we go and have a look?

I like this one. I'm going to stay here.

I like old.

'On a clear day you can see across to
Guernsey, Herm and Sark from here.'

I thought we were walking.

No, no, no. No need to walk
if we've got bicycles.

'But I think we've done enough
sightseeing for one day.'

'It's time to search out
more of Jersey's superb food.'

OK. It's a cliff.
Just keep very still.

'We head back to the south coast and
its beautiful sweeping beaches.'

'We've come to meet Marcus Calvani,

a local chef with a hobby that's
right up our street -

cooking on the sand,
American style.'

Marcus, hello mate.
Nice to meet you, d*ck.

Good to meet you.
Welcome, James. Welcome.

We won't be going hungry today.

But we are Hungry Sailors.
Absolutely.

You won't be by the time you leave.

Right, what can we do?

We're not allowed to play with food.
It's files first.

You've marked a hole.
I've marked out a pit for you.

We're doing a New England-style
Clambake today.

But with all Jersey produce.
So it's a New Jersey Clambake.

It's New Jersey on the old Jersey.

Right, hold on, that's quite big.

We're going to dig that
about three foot deep.

Rocks in the bottom, loads of fire
and then seaweed and all the fish.

'Marcus has followed his Italian
father's footsteps

by running a restaurant
on the island.'

'But he's clearly a chef
who likes to experiment.'

'I'm quite excited
to see how a Clambake works,

even if it does involve a bit more
effort than I bargained for.'

If we bank the edges up we can
pack it down with our hands.

'It's a pretty labour intensive
operation but it's great,

even gathering barrow loads
of seaweed from the seashore.'

'Our baking pit
is taking shape nicely,

but the hard work isn't over yet.'

Come on, we need
to finish up this pit, guys

and then just get some of
these rocks to line the base.

It doesn't sound easy.
But it's probably going to be worth it.

Keep working.
That's what my dad says!

He says, "Work harder."
You can't start!

I'm getting bullied by a stranger.
Marcus! Two on one.

I'll never complain about cooking
on Morwenna again.

'We haven't been blessed
with great weather today

but there's no danger of getting
cold with all this hard graft.'

I'm gonna make a nice foundation
around the bottom. Big ones first.

I feel like I've done something
wrong here.

I have to say
thank you for the help.

Oh, mate, thank you for the food.
We haven't had any yet, son.

All we need now is a big, big, big
fire. It's not very big yet.

# When I wake up
in the morning light

# And the sunlight hurts my eyes

'One thing's for sure -
we've definitely earned our supper.'

'We've got quite a few people to feed,

so it's time to get a groove on
and start preparing.'

It's actually very harsh.
We've got smoke coming in our eyes.

The wind was that direction,
it's now blowing this direction.

Everybody's brought
their vehicles down,

they're having a drink,
and we haven't started cooking.

Let's have a look
at what we've got, then.

Underneath here...
Wow. Oysters.

Wow! We've got oysters,
lovely scallops,

all Jersey food!
All Jersey food.

You know, it makes digging that pit
worthwhile.

It'll be delicious.

# And I know it's going to be

♪ A lovely day... ♪

What I'm going to do -
really simple -

is stuff this mackerel
and this lovely sea bass

with sort of Asian style flavours.

Bash some lemon grass...

and stuff one of them
inside each fillet.

A slice of lemon,

and a sprig of tarragon.

I'm going to tie that up with string
and shove it on the fire.

# And the world's all right with me

# Ah, just one look at you

'The fire's nice and hot.
We're almost ready to start cooking,

so it's on
with huge amounts of seaweed.'

Let's get a nice layer of this on top.

You'll see the steam start
to come up.

And the food's going on this now?

♪ A lovely day... ♪

Never mind steam -
we're cooking seaweed!

I can't quite see
where the Clambake is,

but I think it's in there somewhere.

That's a great technique.
A great technique?

We'll light these up. They'll cook
in the seaweed. Oh, nice.

On to our steaming bed of seaweed
we're tossing in sweet corn,

Jersey royal potatoes,
peppers, aubergines

and plenty of aromatic greenery
like rosemary, wild fennel and bay.

Then it's on with the fish.

The shellfish go onto metal grilles
to stop them falling into the pit.

I've never seen anything like this.

Guys, I'm going to teach you
a little local trick here.

This is a bit of Richard's cider.

So we'll just give all of them
a nice drink.

If you put that fire out -
Then we start again.

On goes another load of seaweed,
and a final food layer of oysters,

which take the least time to cook.

They go on the top of these oysters.

No, the other way.
Which way are you twisting?

Then a few wet sacks
to cover the whole thing.

It's been a long process,
but worth it.

That's not the easiest cooking
we've ever done.

Ah, you didn't think things
would come for free?

I have to say it's one
of the most fun, though.

I didn't expect to be doing that on Jersey.

How did you learn that skill?

It was working in a company
up in Providence, Rhode island.

Summer came, and the sun came out,

and bear in mind
the winters are brutal there.

We got called to the beach for an
office party, and they did this.

It's a primitive style of cooking.

All the flavours in those fish
and shellfish,

really come out
in their true flavours.

And they're fresh out of the sea today.

the potatoes were dug fresh for you guys,

so everything's come out
of the ground or the water today.

How do we know it's cooked?

It's a good guess.
The way we've layered it,

enables the things that do take
a specific amount of length to cook,

they're done by the time
we get to the bottom.

So we know the top layer's cooked
because they open.

We can open it up, have a look,

if the clams are open
we know they're ready to go.

Once we get down the layer,
hopefully -

depending how fast you eat -
Yeah!

This is slow food, isn't it?
Absolutely.

When do we start eating?

We'll have a couple more drinks,
then check the clams on top.

There is no rush?
No, there's no rush.

This is island style, basically.
Yeah, it is!

# It's a marvellous night
for a moon dance

Party time. Come on. Is it ready?

I'm pretty sure
James's fish is done.

Really? Let's go.

Hey, the sea bass. Look, the
flesh is falling off. Don't waste it!

[ALL CHEER]

Don't drop it!

'The fish looks amazing, and seems
to go down well with the crowd.'

'These are Marcus's friends,
who've come to join us.'

'The shellfish have cooked perfectly too.'

'It's a fantastic feast of all
the very best from Jersey.' Wow!

Oh, you're straight into the fish.
Yeah.

The mussels don't taste like any
other way of cooking them.

Tell you what - this is a unique way
of cooking. I love it.

The flavours are so different.
It's a really special thing to do.

We had to dlg the hole.
[LAUGHS]

I'll tell you what - we deserve
this meal. We worked hard for it.

And, yeah, very happy
to have met Marcus. A good man.

We've got hours of eating
ahead of us.

Yeah. I think there's quite a bit
to go through.

Partying on into the night.

You've got nothing early
to do tomorrow? No.

We could cook for you. Do you fancy
joining us? Absolutely!

We'll cook you a nice meal.
That'd be good.

♪ Now the moonlight... ♪
'We've quite a bit to live up to,

after the great experlence we've had#
with Marcus!

'But we Strawbridges
love a challenge,

and tomorrow is another day '

# One more moon dance with you

# My love

'Our coastal cooking adventure
has brought us to Jersey.'

'We're making dinner on our boat for
brandy man Richard and chef Marcus.'

'We've still got lots more exploring
to do and ingredients to find,

but can't help getting distracted
by the history of the island.'

This is St Villard's chapel.

Villard was the son of a Cornish king
who came here to Jersey

nearly 1,000 years ago.

It's known locally
as the Fishermen's Chapel,

or Chapelle des pecheurs.

There is debate about whether it is
the Fishermen's Chapel,

'cause the word for fisherman, pecheur,

is very similar to the word for
sinners, pêcheurs.

But there is a good chance it could
actually be for naughty fishermen.

Like you!

'There are so many fascinating things
to explore here.

but we have to remember our mission.'

'We need to hit the road
and find some food.'

There's a lovely little town over there.

It dates back to the Napoleonic wars,

where there would have been
a big 18-pounder

pointed there
to keep the French away.

Not it's showing sailors
like us where we're going.

We're actually on our way
to Le Marinel,

a smallholding run by Christine.

She has geese, quails, chickens,
all sorts of poultry,

so we hope to find some food.

Mate, the weather.
Have you got your waterproof?

'It looks like we're in
for a bit of a soaking.'

'So much for Jersey's claim
to be the sunniest place in the UK.'

I've definitely got my waterproof.

Absolutely.
Always any a waterproof.

# Listen to the rhythm
of the falling rain

# Telling me
Just what a fool I've been

# I wish that it would go
and let my cry in vain

# And let me be alone again

Le Marinel.
Look, Le Marinel!

'A little bit of liquid sunshine
never did us any harm.'

'If it means getting some top quality
ingredients, it'll be worth it.'

Nice to meet you!
How was your cycle?

'Christine joshua came to Jersey
when she was 21

and began her love affair
with the land by keeping dairy cows.'

'That didn't work out,
but rearing poultry did.'

I'm listening here, there's so many
different noises!

I know!
What have you got on the farm?

What have we got?

I've just started, last year, with
a commercial flock of laying ducks

because no one has got laying ducks
on the island.

We've got the meat duck as well.
I carry a few of them now,

and then I carry a few more
for Christmas.

The yolk of a duck egg
is huge, and wonderfully rich.

Great for baking.
Omelettes,

baking, anything like that -
scrambled with smoked salmon -

you'd die and go to heaven.

Tell us about the quails
and the geese.

We've got about 50 geese in all.

Some of those are goslings,
walking round,

and then I've got about 200 quail.

But I'm hoping that's going to be
an expanding business.

I don't know about you, but I'm
interested in quail meat.

Can I do something to earn some
quail? You could indeed.

You're going to take the quail?
Yeah, I'll have some quail.

Can I have the goose?
Of course.

They're more work.
Have you seen the size of them?

They'll bite you.
They are quite dangerous.

Yes, and they're quite aggressive
now, because they've got youngsters.

We're going to be taking one
from the family,

and the rest of the family will
try to get you. They are.

But with a quail, this size,
I shall be safe.

'Trust my dad to choose
the warm, dry option.'

The size of these egg boxes is
a clue to the size of the quail.

I'm going to look upstairs.

'Quails are related to pheasants
and partridges,

but they're much smaller,
and ideal for breeding in cages.'

First things first. Eggs.

You - You stay that side.
OK.

Calm down.

'Herding this lot
is a much trickier business.'

'There are geese, goslings, ducks
and chickens roaming about together,

not to mention that it's a whole lot
wetter and dirtier out here.'

'Christine wants help
in ringing some of her birds

so she can keep track
of the breeding.'

There we are. These are just
flexible rings that are going on

that'll grow with the goose,
but we can tell which they are.

OK.
Oww! It bit me! Sony about that.

Thank you very much.

'It's much more civilised in this
quiet little of the farm.'

'I made the right choice
to come egg-collecting.'

Bye-bye, chaps!
[QUACKING]

'While the quails spend
their days in a cosy loft,

Christine's bigger birds are free range.'

'They particularly love the orchard,
where they feed on windfall apples.'

'I'm on the trail of the gander, but
he's proving tough to pin down.'

[WILD SQUAWKING]
Ah!

I can hear geese being wrangled.

Go down to the that corner, James.

That's it!
All of you in your container!

Come on, quack, quack!
Christine's got a plan.

Wait! Peaches. Wait.

WAIT!

Now, geese have got
very strong wings,

so it's always important
to be very calm.

And hold them tight.
I've got to hold them tight.

I'd better let him go.
He's very well-behaved.

Go and join your -
what's the female one again?

You've got a goose and a gander.
Go and see your goose, mate.

And a flock of geese is called
something very unusual, and i...

A gaggle!
A gaggle of geese!

Yeah, a gaggle. There you are.
I tell you what - one would do me.

I think I've sort of earned it.
I think you sort of have.

Thank you so much, Christine.
We had a great time.

See you on the boat then.
I'm looking forward to it.

'Christine gave us a goose,
six quail and some quails' eggs.'

'We need to get back to the Morwenna

to start preparing
tomorrow night's feast.'

'That hard-earned goose is to be the
star of my main course, in a confit,

so salted, spiced and then poached in fat

until it's really soft.
It should be delicious.'

'And my quail are going to make
a very tasty starter.'

Yours is huge compared to mine!

Mine's bigger than six of yours.

Mine are really bony inside,
as well

Yeah. Well, this is a serious amount
of good quality meat.

It's been slowly reared.
Can't wait to cook it.

I'm going to be doing a confit,
cooking it in its own fat.

Before we get to that stage,
I've got to cure it in some salt.

Then tomorrow I'm going
to cook it in goose fat

at a low temperature for two hours.

Meanwhile, if I put this
on somebody's plate

they'd go, "How do I eat it?"
So I'm going to take the bones out,

a lot of them, and stuff it.

I reckon I'd get
a couple of grapes in each of these.

I'm using these poultry shears
to trim either side of the backbone.

That's going to mean
I can open it up

and it'll be easier to joint it.

I don't need shears.

A pair of nail scissors would
probably be nearer the mark.

[MUTFERS]

But there is a cut in the backbone,
and you can peel away the meat.

So the inside part comes out,

spread it along the backbone
and then peel away the middle.

I'm jointing the goose
rather than cooking it whole,

so that I can easily submerge the
individual portions in goose fat.

It's now time for me
to cure the goose,

so I've got lovely pieces of breast
that I'm going to poke with a skewer

into the skin.

That's going to allow the salt
to really permeate it.

There's lots of different things
you can do to cure it.

It's a way of seasoning it, isn't it?
Yeah.

This is going to draw out
a lot of the moisture,

and make it a lot more tender
when it's time to cook it.

It's also a great way
of preserving your produce.

But for this we're not using the
confit as a preserve,

we're just going to let it
melt off the bone,

and serve it as a main course.

Next I'm going to score the breasts.

Shallow cuts, in diagonal lines.

This will enable the fat
to crisp nicely

tomorrow, when I actually cook it,
after it's been preserved in oil.

It'll also really allow
the flavour from the cure

to get into the meat.

Now I'm going to combine
the flavours of the cure

I've got 3009 of salt.

In that goes.

The zest of an orange.
Orange and goose work really well.

I'm planning to use gooseberries.

I think orange will work well
with that as well.

Out of one of our bicycle rides,

I picked up some of this,
which is wild thyme.

It's very flavoursome,
got an amazingly distinctive smell,

a little bit less potent
than normal thyme.

I'm going to shove that in...

...with some bay leaves and cloves.

The final ingredient,


So now I'm just going to massage the
goose meat, with all this flavour,

and leave it to sit overnight.

Meanwhile there's a little bit
of work to be done on my dessert.

I've got some pretty special
apple brandy,

so I'm going to bake some apples
with butter and cinnamon,

and some little sultanas. I
didn't want to put them in like this,

so I'm going to rehydrate them,
but with brandy.

I'm a little bit scared
of this part,

'cause there's so much alcohol in this,
it could go WHOOF!

A little bit of brandy.
I just want to warm it up.

I do NOT want this hot, 'cause I don't
want all the alcohol to disappear.

The fumes of that brandy...

And then I'll leave these tili
tomorrow, and they'll be gorgeous.

'This is shaping up
to be another very special dinner.'

'And I hate to tell you, James,

but it's got the makings of another
victory for Strawbridge Senior.'

'We're on the Channel Island
of Jersey.

gathering great ingredients to cook
with for a dinner on board our boat.'

'We've got three guests, and
preparations are well under way.'

'But I need one more ingredient,
something unique to this island...'

'We're on the trail of the famous
Jersey Royal potato,

and Frenchman Didier Hellio
is the man to help us out.'

Didier! Lovely to see you!

'Nearly all his farm is given over to
growing potatoes. The man's a hero.'

Didier, what's a Frenchman doing
growing potatoes on Jersey?

My parents are French.
They came over to work here in 1949.

Does that qualify you
as being from Jersey? Yes.

You were born here, weren't you?
Yeah, born and bred.

'The climate and sandy soil make
Jersey ideal for potato growing.'

Those tops are still very green!
Yeah.

They're freshly grown, about nine
weeks old, these potatoes,

coming up to ten weeks.

That's quick for a potato.
It's very quick,

this time of year.
And they're ready to lift.

That's not the only reason
you grow them,

the quick turnaround?
No. You need to eat. That flavour,

you cannot get anywhere else
in the world.

How long have you been growing spuds?

I took the farm over in '86
from my father.

Did he teach you a thing or two?

Ah, he did. And he still does.
[My dad does too.]

Dads have opinions!
They're always right!

Didier, do you just eat potatoes,
or are you into pasta, rice?

No, I'm not.

It's got to be Jersey Royals.

I grow other potatoes as well,
throughout the winter.

But just potatoes?
Yes, I'm not a pasta man.

I'm not a pizza man.
[LAUGHTER]

This is my mate Didier! Good man!

That's not even you trying to sell
it - you just really like potatoes.

Yeah, I like potatoes.
I like roasties.

Through winter, I'll have roast
potatoes, or boiled, jackets...

And in spring?
It's got to be Jersey Royals.

It just shakes off.

You would never peel those,
would you?

Watch this spud. That comes off.

That's a peeled potato!

You just put it under the tap,
mi] It..... job done.

Fork over. That's it.
They're right on the top, you see.

Yes. There you are.

That's a big one!
That's an Irishman's potato.

A good size.

Nice. That's a good one.

'Didier's potatoes will make
the perfect partner

to the goose I'm cooking
for tonight's main course.'

Please join us on the boat.
Yeah.

Yeah, come and join us.
Obviously I'll need more spuds.

Not a problem.
You trust me? Yeah, I trust you.

Where's the tractor?
Over here.

[LAUGHTER]

The story of the Jersey Royal
began in 1880,

when Hugh De La Haye
invited some friends to supper.

After supper,
he served them a curiosity.

A big potato, with 15 eyes on it.

So they decided to cut the individual
eyes off and plant them.

When they harvested,

one of the potatoes was PERFECI'.
[GASPS]

Ah, the Royal!
Kidney-shaped and absolutely tasty.

And that was the start
of Jersey Royals.

It's a lovely looking spud.

It's one potato.
When do you start with one potato?

Put it back in the ground.
One potato, two potato...

No no no, if you have
one good potato,

the first thing you do
is boil it and eat it.

Well, the locals of Jersey
had more sense,

and they planted it
back in the ground,

and look where we are now.
We've got hundreds.

I would have eaten it.
It's lovely.

Dad, when he said, "Help yourself,"

I don't think he meant
for the whole journey.

He didn't say I couldn't.
I'm allowed. It's all right.

'There are times when it's lovely
to get back on Morwenna in the dry,

and do a bit of cooking.'

The goose that was curing
overnight is now ready,

so I brush off
some of the excess salt,

and cover it in goose fat.

I'm going to put them in this tray,
nice and tightly,

and then cover them with oil.

I'm also adding an extra ingredient,
lavender.

It's going to be a nice combination.

Now for the next stage
of my stuffed quail starter.

The quail are not very big, and I'd
like to add more flavour to them.

So I've got some peeled grapes,
some sweet chestnuts and tarragon,

and some breadcrumbs.

To bind it, I'm going to use a
couple of quail eggs. Very decadent.

What quail eggs lack in size,
they make up for in goodness.

High levels of protein
and vitamins A, B1 and BZ

make them a healthy option,
but they are tiddly.

Into the beaten eggs go tarragon,
and I'm chopping sweet chestnuts.

That's about one sweet chestnut
per quall,

and three grapes per quail as well.

I peel the grapes because I don't
want any of the skin in there.

The texture's not good anyway, in the
middle of a little bird like this.

I didn't want bitterness either.

And the last thing in my stuffing
is a few breadcrumbs.

That should be plenty.

All the goose is now in this
oven tray, tightly packed together.

I'm going to cover it
with goose fat.

The aim of a confit is to use
the fat of the animal you're cooking

to really infuse it
with its own flavour.

It also allows you to cook it
at a very low heat for a long time.

I'm going to cook it for two hours.

I'm also putting in
a couple of drops of lavender.

This is the little quail boned out
yesterday.

I'm just going to take it and put
a handful of stuffing in the middle.

Then I'm going to bring the body
back together around it.

Be careful not to stick
the skewer in yourself.

I'll just work this over...

Here we are.

I'm serving gooseberry sauce.

The gooseberries have
been topped and tailed,

and then I squeeze in the juice
of an orange,

and 50 grams of sugar.

I'll cook this on the stove
for about 20 minutes,

until it really boils down.
Then I'm going to strain it.

They're all stuffed.
Ten minutes maximum,

depends how hot you get the oven,
and they'll be cooked all through.

This may look wasteful,
but I'll save this to use later.

I'm just keeping these, the bulbs,

which I'll toss in
with some artichoke hearts.

I'm going to braise the spring
onions and artichokes in lovage.

It may look like a muffin tray
to you,

but this is the perfect place
for baking apples.

Look at that! They're
all meant to go in there!

I'm going to top and bottom
the apples, decore them,

and toss them in some butter
before I bake them in the oven.

# Don't sit under the apple tree

Melting some butter in a frying pan.

Then taking the core out.

# Anyone else but me, no no no

If you haven't got a corer,
you have to top and tail it,

hold your apple and wave your hand
over the top of it...

and it comes up by itself.

Melted butter, a little bit
of brown sugar, a decent amount,

'cause the apples are a bit sharp,
and this is a sweet pudding.

Next is cinnamon,
a good half-teaspoonful,

because cinnamon and apples
go together.

Let's turn these bad boys over.

Once the apples have been coated
in the sweet, buttery sauce,

it's into the muffin tins
ready for filling.

So these are my soaked sultanas.

They've been put in the brandy,
and they've plumped up,

so each of these
is a little brandy expl*si*n.

# Don't sit under the apple tree

# With anyone else but me

Next, it's some of the nuts...

and the sugary sauce...

[HUMS ALONG]
# With anyone else but me

Then a little butter and sugar
over the top,

and these are ready
to pop in the oven.

So on the menu tonight, I'm serving

a stuffed quail starter
with sweet chestnut sauce,

followed by James confit of goose

with gooseberry sauce, braised
artichokes and Jersey Royals,

and finally my baked apples
with brandy sauce and Jersey cream.

'Our guests have arrived.
There's Clambake king Marcus,

poultry producer Christine,

brandy man Richard
and spud specialist Didier.'

ALL: Cheers.

Just putting some nice warm butter
over the top of the quail

just before they go in the oven.

'While the quails are cooking,
I've just got time to make a sauce

with sweet chestnuts,
peeled grapes

a splash of sweet wine
and a little double cream.'

Oh, look how rich that is.

# Summer rain
dripping down your face...

'The quail are done.'

'There's one for each of the guests,

with some of that delicious creamy
sauce to add even more flavour.'

'It's making my mouth water,

so I'm confident our guests
are really going to enjoy this.'

[HAPPY MURMURS]

There we are. Enjoy.

I've got to say, it looks nice.
It does. Nicely golden on top.

There's no bones in it! Look!

Nice juicy stuffing. Very nice.

It's good.
Mm.

There's a really delicate flavour
hem,

and I think using quails' eggs
to bind everything

just set it off beautifully.

I've never eaten quails myself.
I find it really good. Very tasty.

Nice and creamy. A bit of chestnut
flavour. That fits beautiful.

It's delicious. And obviously, with
all that Jersey dairy produce,

that's good stuff.

It's a mini chicken with loads of
flavour. Really good. Delicious.

[SIZZLING]

'Let's hope
my goose confit can match up.'

'It's been cooking in goose fat
for two hours.'

'Now I'm putting it into a hot pan
to crisp the skin.'

'And the potatoes and veg are done,

so I slice the goose to serve
on a bed of lavender and lovage,

then drizzle some of the juice from
the spring onions and artichokes,

and finally, a little
of that lovely gooseberry sauce.'

Ladies and gentlemen,
your main course.

They are just special potatoes.

Mm. Oh, great.

Nicely braised, the vegetables.
Excellent.

Do you know what I like
about the potatoes?

You can always tell
a good Jersey potato,

because its skin is on. That's just
the way you want a potato to look.

Very nice. Well cooked.
They've got that nutty taste.

Absolutely spot on.
I like the gooseberry sauce.

It cuts the richness of the meat
very well. I think that's good.

'James has put the pressure on,

but these beautifully baked
boozy apples

are bound to swing the votes
in my favour.'

[CORK POPS]
The secret ingredient.

'A little bit more of Richard's
apple brandy in the sauce

will give an extra kick.'

'It's pretty potent,
so I don't need too much.'

'A good dollop of crème fraiche,
and they're ready to go.'

My goodness. Oh my. There.

I'm allergic to apples.
[LAUGHTER]

You wouldn't be allergic to this,

'cause the brandy may have k*lled
all the apples!

[LAUGHTER]

It's quite alcoholic.

Mm. Very nice. Sweetness of the
apple. A real hit of apple brandy.

I think we'll all be walking home.

I think baked apple always
must have lots of booze.

It's a delivery tool, isn't it?
It is indeed.

And what's more, you've warmed it,
so it gets you there even faster!

You can really smell the apples
coming through the fumes...

[LAUGHTER]

I think it's lovely.
It's a good combination,

the cream and the brandy.
Really nice.

A lovely dessert. Well done.

Good luck.
Yeah, cheers. Let's go for it.

People of Jersey,
we've got a little competition,

to see whose dish you preferred.

If the course you preferred was
either the starter or the dessert,

please raise your hand.

Oh. None for the main course?

No! All right. Well done, Dad.

ALL: Ah!

'Now, that's what they call
an emphatic victory.'

'We've done rather well
out of the Channel Islands.'

We've got a blue star
on Jersey, so you don't need this.

[film it here.
You don't need another one.

I have to have another one.

I'm going to put it
right on the side.

No, I disagree. That...

That's bigger than Jersey.

I like the Channel Islands.
So do I!

But I think they've got
awful taste in food.

He doesn't mean it!

'We both had fantastic fun
on the Channel Islands,

but it's time to head back
to Cornwall

for the next leg
of our coastal cooking adventure!