02x12 - Newquay

[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 Morwena.

We'll call into harbours
along the way,

meet the locals,
then pick up great ingredients

to cook some tasty dishes on board.

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

Today we're heading along the North
Cornish coast to Newquay,

where we'll be helping out
on a fruit farm...

I think Jeremy is expecting me
to do some work here.

Ha ha!

...rising to the challenge
of the surf...

I had to come in
'cause I broke my board.

...and searching for sea bass...

I think I need a bit of work
on my casting,

but I have to say I quite enjoy
the 15 minutes in between

when we just watch
the end of the rod.

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

It's absolutely gorgeous.
Yet again, I'm surprised.

# WATERBOYS: Fisherman's Blues

# THE CURE: In Between Days

We're on one of the trickiest legs
of our journey

around the north coast of Cornwall.

It's rocky and there isn't any
easy harbour access.

Our next stop is Newquay
and it's renowned

as being one of the busy tourist
attractions in Cornwall.

It's interesting because the waves
come all the way across the Atlantic

to Newquay's ten beaches.

Perran in the south, Watergate Bay in
the north Fistral Beach in the middle.

This is where
all the surfers come to.

This is the surfing capital
of Britain.

I didn't bring my board.
I'm not surprised. You shouldn't.

He's not very good. I'm going to
borrow one 'cause I'm going surfing.

It's not just cooking that is competitive
in the Strawbridge household.

The funniest part is my dad
actually thinks he can surf.

He can't at all.
Oi! I heard that.

This is relaxing.

We're making our way
from St Ives to Newquay,

a distance of about 22 miles.

It's taken us roughly three hours
and been pretty straightforward,

but getting Morwena into Newquay
Harbour is another matter.

It dries out and the tide
isn't high enough

for us to moor safely when we arrive.

So we're hitching a lift with Chris
Lowe on board his mackerel boat.

We won't be able to use Morwena
again on the leg of this journey.

Sadly, she'll have to stay
in deeper water.

Our plan instead is to cook
on the beach.

We're keeping it simple. This time
it's my turn to do the main course,

and my dad's going to do a dessert.

Seems we've made a new friend.

The UK is home to a third
of the world's grey seals.

They are often found in Cornish
waters,

and Newquay has six regulars,
all with names.

This is Smiles.

Chris has dropped us off
with our bikes,

so we can start exploring the area

in our search for great ingredients
to cook for people we meet.

Off to explore Newquay.

Sadly, mate,
that doesn't include you.

Newquay's been a fishing port
since the Middle Ages.

It still has a small fleet of boats
that go out

mainly in search of mackerel,
crab and lobster.

But these days it's tourism that
dominates the town's economy.

Every year more than three quarter
of a million visitors come here,

and a good few of those take up
the challenge of trying to surf.

Can you believe, in 1778, explorer
Captain Cook reported seeing people

riding the waves on wooden boards
in the Hawaiian islands?

That was the first record of surfing
as we know it.

It took a bit longer
to catch on over here,

It took a bit longer
nearly 200 years, in fact.

We'll be having a go later, but first
the hunt for something to cook.

Is this it? Here we go.

This place should do the trick.
It's called Tree Of Life Organics.

It's bursting with loads
of fresh fruit and veg.

Lovely to meet you.

It's only a small plot,
about six acres,

but it produces enough to fill


Whoa! Incredibly productive.
Very neat.

Well. we knew you were coming,
you see.

No, but it's a very neat polytunnel.

You have to keep the weeds down
'cause of the slugs and snails.

How many people have you got working
here? Just me and my partner.

It's just the two of us.

My parents come down from Plymouth,
and they're in their 805.

They help out occasionally.

Make 'em work.
on, I do.

I like your aubergines there.
They're looking great.

Pretty impressive.
I love aubergines.

We've tried growing them
and had success some years,

but never anything like this.

It's just basically getting
the plants in early.

Put the seed in February time.
I love them.

If you cook 'em fresh,
they just melt.

The sight of all this great produce
has got my creative juices flowing.

I want to get my hands on some
and start cooking.

These look organic
and the rest look normal.

The rest look, normal,
don't they, son?

That looks like something
off a supermarket shelf. No.

How dare you say such a thing.

It's all organic,
even the aubergines,

It's all organic,
which are small this year.

I'm going to show these off!

What makes it taste so good?

I think, basically, it's so fresh.

When we give it to our people,
it's pulled in the morning.

Organically, it's just basically
there's nothing added

apart from fresh air,
soil and water.

You're now delivering boxes.

We've been doing it
for 16 years now.

My partner does the packing of the
boxes, and she's quality control.

Is that tasting as well?
Yeah, of course.

That's why we don't get many
blueberries left.

But, basically, literally, if it's
not good enough, it doesn't go in.

There's an awful lot of good stuff
sitting out here.

Can we help ourselves to do some
cooking with it?

Help yourself. Cook away.

One person has to choose first.

We'll take it in turns
choosing ingredients.

Right, son, I have a tomato.

Don't put it behind your back.

Choose a hand.
That hand.

You not it.
Yeah!

First choice.

We're going to divide the produce
between us, taking turns to pick,

and then cook for Marie
and her guests.

We'll see who can conjure up the
tastiest dish from what's on hand.

James has gone for pak choi.

I'm going for the blueberries.

Oh, he's gone for the chillies!

I've taken all the peppers.
You can't take all the peppers.

Red or green. Two different sorts.

No, all the peppers.
All the peppers?

I'll take the coriander.

I'm going for the celeriac.
That looks nice.

Smell the roots.

Garlic.
He's gone for the garlic.

I'll have that bag of tomatoes,
please. There we are.

Right, I'll go for the big tomatoes.

Tasty as well in that case,
I'll take a bale

Damn it.
I've got the basil.

Courgettes.
And a mange tout! Heritage variety.

A heritage mange tout.
Put in an aubergine.

They're too good not to.

I'm going to go for the spinach.

Where are we cooking?

Oh, right, then.

I think I'll just take
everything else.

We haven't been greedy enough
to wipe out Marie's entire stock,

but we did give ourselves options.

It is a competition, after all.

I'm going for a green noodles
and red sauce.

I'm preparing my dish in two stages.

The first stage I'm doing a sauce.

It will be a bit like
a Chinese Szechuan,

which is spicy,
quite a lot of garlic.

I'm going to use radish and tomato in there

to give it a sweet flavour as well.

Then I'm going to toss that over
a load of fresh veg.

Then with a bit of sesame oil
and some seeds,

that'll be my Chinese theme sorted.

So in here I've got garlic,
chilli and tomato.

Now I'm going to put in
a little bit of sugar

and some white wine vinegar.

I want that to cook down until it
becomes intense and full of flavour.

These are my noodles. I've got
the talks of the celeriac.

I've got some green peppers, a
little lime with some of the beans.

Vegetarians always worry about
getting protein into them.

I'm going to add in some pumpkin
seeds for my noodles.

I'm going North African fushion-ish.

Ginger and red pepper.
I'll put in some cumin.

Very aromatic.
I've gone a bit Moroccan, really.

I'm going 0 put in some cinnamon
and things,

so I have a different set
of flavours from James.

This is a perfume mix.
It's ras el hanout,

which is just Moroccan spices,
basically.

Ras el hanout is a spice mixture
containing, amongst other things,

cardamom, cloves, cinnamon, four
chillis, turmeric and rose petals.

This is starting to thicken up now,

so I'm going to add in
some sesame seeds

and a little drizzle of sesame oil.

And I'm gently cooking
pak choi st*lks,

courgettes, radishes and aubergines

with my noodles.

In goes a handful of coriander.

Next that sauce I made
a few minutes ago.

That's going into the pan.

It's going to really play with
the rest of the veg in there.

The final elements of my sauce,
tomatoes and blueberries.

What I'm going to do now
is use the pak choi leaves

to wrap up my wok because I'm going
to call my dish wok and roll.

Raw pak choi leaves -
very brave, son.

Finally, I'm adding my spinach
and noodles.

When my spinach is wilted,
I'm ready.

I'm very pleased with my dish,

and I must say that my dad's
looks...original

It's time to find out
what our judges think.

Our taste testers are Marie

and two guests she has staying
in an old horse box

that's been converted
into an eco holiday retreat.

Who wants to go first?

What I've got for you,
'cause James is slow,

I've got green noodles
and red sauce.

Oh, lovely.
No duos, obviously, them.

Oh, lovely.
But we have some...

I hope they like
the North African influence.

Ladies, for you I've got wok
and mil

And my homage to Chinese cooking.
I hope they like chillies.

OK, go for it. Yes, please.

That's amazing.

That'll do me. Lovely.
Just slide that across there.

Are you ready?
I'm ready.

Ready?

I've got it.

There you go.

Is it good?
Mm.

It looks lovely.
Your vegetables are lovely.

It looks lovely.
Thank you very much.

They're certainly making
all the right noises,

They're certainly making
but what about the taste?

Right, you've tasted it.

My vote would be for James's.

Right, the wok and roll.

The wok and roll.
It definitely rocks for me.

Great.

I have to go with you.

This is just absolutely fantastic.

I would never have thought

of putting blueberries
in something like this.

Absolutely fantastic.
Thank you very much, indeed.

No pressure, Marie.

I like the heat of this one.
I'm into hot food.

But I like the blueberry kick.

It's quite unusual.
It's unusual.

d*ck's got it this time.
Sorry, James.

Thank you, son.
It was so close.

Marie's joining us for dinner,
so hopefully I'll win her vote then,

especially as I'll be using
some of her blueberries.

Thank you very much, indeed!
Thank you!

See you!

It'll take more than a few berries
to beat me, son. I'm on a roll.

We're in North Cornwall on a mission

to find great food
and people to share it with.

We've left our boat out at sea.

After all. we don't want her left
high and dry.

We've sailed into Newquay
and spent the morning with Marie,

helping her with her sustainable veg patch.

We've had a cracking brunch,
but there's a lot more food

to be had in the Newquay area, son.

There is. I'll see you soon, Dad.

I'm still mulling over what I'm
going to make for my pudding,

but James has got the bit between
his teeth. He's going fishing.

Down there is Reed's Boat Yard in
the boat building area of Tregunnel.

In the 18005 they built ships
up to 250 tons. That's massive.

On spring tides they'd launch them,

and all the locals would come down
and see the event.

Maybe Morwena's a bit small
to attract the crowds.

Me and my dad don't have
a great track record

when it comes to fishing.

but I'm hoping this time
it will be different.

This is Holywell Bay where I'm
meeting a Yorkshireman called Rich,

and I'm going to catch a sea bass.

I'm meeting up with my dad
back at the harbour later.

I know he's got plans
for a fishy lunch.

Fingers crossed I land something
to keep him happy.

I think we should get it all set
up. We're going for big fish.

That's a 14-foot rod.
That must be for a big bass.

It's not actually to do with the
size of the fish that you catch.

It's more to give you the leverage
when you're casting.

A longer rod will cast
a little bit further.

And the size of a bass
that we might expect.

I'm hoping you're going to be
extending. What's the average size?

I mean, you can catch bass from 10
inches to 50 or 60 inches.

There is a legal minimum size.

From the top of that mark there
to the bottom of that one there

is 37.5cm.

That's the legal minimum size
for bass.

That's because when it gets to that
size it's had a chance to breed.

So you're encouraging sustainable
fishing.

Absolutely.

Do you teach youngsters,

or is it mainly mainly old fishing
enthusiasts?

It's everyone from youngsters
to young offenders.

I do a little bit of everything,

but most of my fishing courses
are for absolute beginners.

# THEA GILMORE: London

# Well, I'm going to call that number

♪ So far across the sea... ♪

Rich Buck gave up his job
as an asbestos inspector

and came to Cornwall
in search of a better lifestyle.

He found it in teaching people
to fish and forage.

I never really had a career
back in Yorkshire.

That were one of the reasons
I came down here.

I actually came down ten years
ago...on a coach.

I had no friends, nowhere to stay,
no job.

I just had a suitcase full of
clothes, £500 or £600 in my pocket,

and that were it.

Here I am ten years later.

Are you feeling confident?
With sea fishing you never can tell.

It's good conditions. It's a little
bit grim, a little bit windy.

Is that good?
We like a little bit of swell,

a little bit of white water.
It's nice and overcast.

We're going to catch some fish today.

You just bring your rod through and let go

when it your rod gets to about


Turn it round, through,
and off he goes.

See that?
That was high, wasn't it?

I think I need a bit of work
on my casting,

but I have to say I quite enjoy
the 15 minutes in between

when you just watch the end
of the rod. It's pretty relaxing.

It's about peace. It's about nature.

You get to see an awful lot of
things that people don't see.

sh**ting stars is one thing

'cause at night you're spending
a lot of time looking up.

We must see 10, 12, 15 a night,
every night.

And sunsets, you get to some
absolutely amazing sunsets.

It's not all about catching fish.

And that's just as well because
they don't seem to be biting today.

James is fishing. There's a chance he
could take a very, very ,long time,

so I've come for a cup of coffee,
and it's really quite nice here.

I was just thinking,
he's going for bass,

and the minimum size is about this.

I've a cunning plan for cooking it.

My dad promised to get the stove set
up for a quick cook on the beach.

After my exhausting morning's
fishing I am ready for some lunch.

Is this big enough for your fish?


Yeah, that must be 40cm.

That's easily 40cm.

Dad, I'm pretty proud.
It was above the legal requirement.

Hey, it's perfect. 40cm, OK.

So, James has caught the fish,
so we're going to cook it.

I've got a rotisserie. Well, I
haven't. I've got a cage thing.

We're going to mount it above the fire
and make it so it rotates around.

We're making a frame to mount
our mini spit roaster.

OK, drill through here.

One side can go just through.

On the other side I need little
notches the same height.

THE same height.

I caught the fish, anyway.
I shouldn't even be doing this.

I'm cooking your fish with you,
mate. Thank you, Dad!

One, two, that's number three.
If the fish is getting too hot.

I'm going to ask Rich when I see him.
I bet he caught it.

I can't believe that you caught it.

I've just got natural fishing flair.

This is natty.
There will be three slots,

so we can graduate the height
of the spit above the fire,

according to how we want it to cook.

We'll have hot charcoal in the tray,

and I'm going to attach a metal rod
to the rack.

Just move this out the way slightly.

Then, adding a simple wooden handle,

it means we can turn the fish so
its cook evenly on both sides.

Right, give me your fish,
see how it fits.

As long as he's got something
to eat, he'll be fine.

At least I didn't come back
empty handed.

That's not even funny.
Get the bloody fish. Get the fish.

There is no fish in there.
There is no fish, though.

You didn't catch a fish, did you?
I blame Rich.

I had to leave and erm...

If you'd just told me...
That will never fit in there.

I thought we could do something
similar, spatchcock, flatten it out.

It's not a fish,
but I enjoyed myself.

It's a chicken.

# THE BEES: Chicken Payback

How would you like me to do this?

Spatchcocked.

That means flattened, all right?

This is the shape of a chicken.

But, obviously,
I was expecting a flat fish.

Fl*ttening... Spatchcock is a term

to describe basically taking out
the back bone

and then Fl*ttening a bird
of any sort, really,

so that they cook more evenly.

It's a way of making sure
you don't end up

with a chicken that's raw in the
middle and burnt on the outside.

I'm going to prepare our spice mixture.

We've got a combination
of tandoori style spices,

a bit of garlic and some lemon.

We've got some vegetable oil
as the base.

And then grate in
a big clove of garlic.

I'm pulling back the skin,
so I can see where I'm going.

I'm slicing down through the ribs
on one side of the backbone.

That's one side of it done
with the ribs still in it.

The spices that we've gone for
is some turmeric,

a smaller amount of chilli powder
for some heat,

some garam masala which
is basically a mixed spice.

It's just lots of curry bits put
together. A short cut to flavour.

And then we've got some ground
coriander and some ground cumin.

Final ingredient is a small amount
of ground ginger.

Half a lemon in there as well
just for a bit of acidity.

Mix it all together.

You always put a bit of lemon
in there. It freshens it up a bit.

Otherwise these spices
can be quite heavy.

This is the skin side. We want it to
be all nice and crispy.

On the bottom we're protected
by lots of bone here.

So if we pop this end in first, son.

Does it all fit?

Yeah. I think I've done
all my hard work now.

# THE BEES: Chicken Payback

Supposed to do it that way.
Close it up.

How are you going to shut it?
Go and clean yourself up.

The tide's quite a long way out.
It would be very easy with a fish.

OK, hands up, a nice sea bass
would have been great,

but, actually,
this looks and smells delicious.

It's made for fish, but you can do
anything with it. It's versatile.

Lucky design choice.

Nice and steady.
Whoops.

Do you want another one?

Nice.

One through there,
one through there.

A couple of lightly grilled naan
breads and we're ready to dig in.

Ohh!

Thank you. Whoops. Nice and warm.

Very nice and warm!

Well, I like fish, but...

there's nothing wrong with
a bit of meat.

Son...


Yeah!

It's not too overly spicy.

Well done, you.

I'm adding a bit of minted yoghurt
to mine just to top it off.

Mm!

Perfectly cooked.
It is, isn't it?

Well, that was worth waiting for,
even if it wasn't a fish.

We're in Newquay on the latest leg
on our coastal cooking journey.

We've invited a couple of guests
to dinner on the beach later.

I'm doing the main course
and Dad's doing the dessert.

I've got an idea that can't fall
to win votes,

when James and I go to head
for the best dish at dinner.

But I need some key ingredients.

Ah, Jeremy, I've come to the right
place for soft fruit.

Absolutely. How are you?

Good to see you.
That's what I'm after, sir.

Right, before you get busy,
let's go.

We've got a lot of jobs on
down here.

Not the welcome I expected, but I've
obviously arrived at a busy time.

Jeremy Best runs
the Mitchell Fruit Farm.

He started in the 19705 when pick
your own first became popular.

The farm grows soft fruit for local
wholesalers and restaurants,

but you can still pick your own, too.

I think Jeremy's expecting me
to do some work here.

It's a big old polytunnel.

We've got to give it a little bit
of flat this week.

# SAM THE SHAM AND THE PHARAOHS:
Wooly Bully

OK, ready, steady, pull!

I think I'm the only one in here!

[LAUGHS]

It's a real team effort
to get these polytunnels up,

but they're essential
to protect the plants,

especially when Jeremy needs to
harvest half a ton of fruit a day.

It's the sides of this that are
the impressive part. It's massive.

Did you get that one?

Oops. Didn't go all the way over.

They say imitation is the sincerest
form of flattery.

But, girls, you need to work
on those moustaches.

They're just not full enough.

Start tying over the top now, yeah?
That's beautiful.

Start tying over the top.

Good man!

It's a busy old job, this.
It's windy, it's about to rain.

We need to get the polytunnel in place.

If it's not attached when the wind
blows, they're snookered.

These look very little considering
it's quite late in the season.

Yeah, but, d*ck, these were only
planted ten days ago. What?

They came as frozen plants.
For next year!

No, these will actually crop
the middle of September.

So, here we are mid-August. They're
going to be cropping in a month's time.

They've been in ten days
and they crop in a month?

If you look had, you can see the
flowers coming already.

The whites of the petals
just appearing.

That's a big polytunnel of
strawberries. It should be good.

But, hold on,
I want some I can eat.

Here we have some strawberries
for you, d*ck.

Oh, look at these bad boys.

So, when did you start
doing pick your own?



Was that not very early days
for pick your own?

It was, and that's the reason
why we did it, d*ck.

In the '705
pick your cam was fantastic.

You just put a wooden cabin up
and off you went.

People just came and did your
harvesting for you. Absolutely.

It was warm, '75, '76.
Remember those days?

I was doing my O-levels. I was doing
my O-levels in the sunshine.

We even had sun in Ireland.

[LAUGHS]

But, then, you see, it plateaued,

and it went down.

And then at the end of 2005,
it started picking up.

And now it is definitely
picking up again.

Come and get your own.
It must be a better way of doing it.

You and I know it's not just that.

People come and pick their own
because they know it's fresh.

They pick what they want,

which is very, very important.

And also they know the progeny,
they know it's come from this farm.

And they hopefully trust
how we grow them.

Strawberries in here. We've got
other soft fruits as well.

We've got raspberries,
gooseberries,

autumn raspberries,
which are just starting.

Again they'll go on till November.

We've got currants
and we've got tayberries.

I like the sound of all of those,
but I'm quite happy

to go to your little shop
and buy them. OK, let's go.

Jeremy's fruit is going to give me
a big advantage

when it comes to wowing our guests.

Thank you very much, indeed, sr.
Pleasure.

I've got enough food
to keep me going.

I might have to share it as well.

See you quite soon.
Good.

Take care.
Thank you very much, indeed.

Time to get back to Newquay
and meet up with James.

Thankfully, the weather's improving.

[SEAGULLS CRY]

# JOSE GONZALES: Crosses

# That I'll be around to guide you

# Through your weakest moments

# To leave them behind you

# Returning nightmares

♪ Only shadows... ♪

This is the Towan Headland
and half a mile out there

is the Cribber Reef,
also known as The Widow Maker.

Cribber's best known
for creating enormous waves

that are loved by big wave surfers.

The face of the waves can be up to


Sometimes they go as far as 50 feet.

But it only happens may once in a while.

We have to have the right swell
coming across the Atlantic,

and the right onshore winds,
then you get perfect surf.

Look out there.
Those are big waves, mate.

They're tiny, Dad.
What are you on about?

Little mini ones.

Never mind the sea,
what about our stomachs.

I think we need to do
a bit of shopping

before we get down to the serious
business of cooking.

Left. This is it. This is it.

There's a farm shop here that's
bound to have everything we want,

including a bit of street cred.

Dad's going to need it because,
let's face it, surfing later on

is not going to be pretty.

We're in Cornwall,
we're by the beach.

We're going to have a beach barbie.

So we're going to invite our guests
to join us.

But we need some more ingredients.
So we've come to Trevilly Farm Shop

where all the surfers
do their shopping.

And us being dudes makes it
the perfect place.

Son, I don't actually know
what that is. Heh heh.

Wow, look at this, Dad.

I'll have a basket.
Thank you, sir.

Suits you. You've got your main
course sorted out, haven't you?

I'm after some meat and veg.
What are you after?

As if I'd tell you.
Damn.

Meringues, James.

Ooh.

That's cheating. You can't buy
meringues. I can do anything.

They do look good, though.

They look better than yours, Dad.

I'm going to get some corn
for the barbecue.

Corn on the cob, absolute classic.

I'm going to try something
a bit different.

I want to mix it with some cheese
and some chilli sauce.

I also want some rosemary
to go with some meat.

I'm going to take all of that,
actually.

Cornish crumbly -ideal.

Right, pudding,
I'm thinking meringues.

I think instead
of just having clotted cream

I'll lighten it with creme fraiche.

Some elderflower liqueur. If I get
some soft fruits, it'll be lovely.

James is doing the main course
on a beach barbie.

He's got a real advantage,
but sweet pudding, you never know.

Any chance I could get some lamb?
Sum.

I want something local,
a lot of flavour.

All our lamb is reared on the farm
here and slaughtered locally.

I'll take that lamb should, please.

Great.

I think this is going to barbecue
really nicely. Should do.

I'll try and pair it
with something a bit unusual,

and use some blueberries
and maybe a bourbon sauce.

Really good fun. I'll put that
basket back. Take care.

Thank you very much. Cheers. Bye.

Cheers.

God, I'm, so excited
about cooking this.

We've stuffed our panniers
with some fantastic produce.

Our guests are in for a real treat.

We've got veg grower, Marie,

and fisherman, Rich,
coming to join us later on.

But we need to get on
with preparing our dinner.

We're going to set up an alfresco
kitchen on Lusty Glaze Beach.

It's a long walk down
from the top of the cliffs,

so we're going to take the easy way.

Whoo-hoo! Whoo-hoo!

Whoa!

It's a zip wire, 125 feet high,


It's the only way to travel.

Ha ha ha ha!

I thought you were going to come with
me, but you chickened out.

Ugh!

Here we go! Whoo-hoo!

The last bit involves a 50-foot
abseil onto the sand.

Hello, mate.

Hello, mate.
Andy. I'm d*ck.

I'm d*ck.
Paul Good to see you, mate.

Get me out of hen.

Who's going to teach us to surf?
That'll be me.

Before we do that, I think we'd
better do some cooking.

Super. I'll be there as well.

The two of you have both got -

[HOWLS OF LAUGHTER]

That's what I was thinking.

If you give us a surfing lesson,
we'll cook you a barbecue.

Does that sound like a deal?

I'm going to get out of my outfit
and put an apron on.

[WOMAN SHRIEKS]

I'm making meringues in the sunshine.
On the beach?

I've never made meringues outside.
No.

It could be a recipe for disaster
with a bit of sand.

I'm going to barbecue some lamb
with a blueberry and bourbon sauce,

mixing in a bit of pineapple juice,
rosemary and chilli.

Really trying to get a lot of
flavour into that lamb.

I'm going to haste it with a bush
as it's cooking

to try and form a nice,
colourful piece of lamb.

Meanwhile, I'd better get on
with my pudding.

I'm making a black pepper meringue
to have with some fruit,

and some chocolate and some cream.

Sounds very nice.

I'm just crushing up about
two tablespoons of garlic.

This is going to be the base
for the barbecue sauce.

I'm going to start adding in some
diced onion and some red chilli.

These are big old eggs, OK?

Simple rules one egg white,


Two red onions finely chopped
and two red chillis finely chopped.

Two tablespoons of crushed garlic.

Now it's time to combine the rest
of the ingredients.

I am on the beach
with an electric whisk.

Here we go.

The beach caff has provided us with
some power for my whisk and oven

Just to make my life easier,
bless 'em.

Just keep the caster sugar going in

till you get to stiff peaks.

Look at that for a stiff peak.

You know you've got it right when you
can do that and it doesn't come out.

That was lucky, wasn't it?
Was that worrying, or what?

To the garlic, chilli and onion
I'm going to add 100mi of bourbon.

Worcestershire sauce,
that little bit of saltiness,

and a combination of
a load of flavours, really.

It's a good short cut without
adding loads of ingredients.

Then I'm going to out in a decent
amount of molasses. It's very sweet,

but it's also got an incredibly
rich, dark colour.

I'm going to pipe my meringue to
make it pretty. Stick it in here.

I'm just going to have to go around...

I'm going to strip some really nice
fresh rosemary straight into here.

The other element of sweetness
I want in this dish

is going to be pineapple juice.

Really?

Two punnets of blueberries. Mash
them up to release extra flavour.

I'm going to pop these in the oven now.

About 100 degrees
for an hour and half.

The cooler, the longer, the better.

In we go.

I'm going to put some of my blueberry and
bourbon barbecue sauce over this lamb,

massage it in and then cook it.

Last to the water's a sissy.

It's going to roast slowly in our funky
beach barbie while we hit the surf.

Our voyage of discovery around the
ports and islands of the southwest

has brought us to Newquay.

We're cooking dinner on the beach
with the great food we found nearby,

and we're sharing it with the new
friends we met along the way.

But you can't come to Newquay

without having a go at what the town
is most famous for.

Can you teach my dad how to surf?

That's not a start point
of a conversation!

We can teach anyone to surf.
Really?

That's a proud old boast,

considering the raw material Kieran
and Paul have got to work with.

You can see the waves
are breaking close to shore.

You don't have to go out too far.

If you guys want to jump
on the back of your board...

If you guys want to jump
Just kneel down like I am now.

Just press two hands on the rails

about mid-way
and slide ourselves on.

The position you want on the board
is your feet hooked over the end...

What are you doing?
I picked the wrong place.

Imagine there's a line
on the middle of your board.

You want your body to be evenly
distributed between that.

Hands flat on the deck, head up
looking where you want to go. OK?

So, we're going to pop in three stages,
OK?

Two knee, one knee, twist and turn.

# THE CORAL: Pass it On

One knee...

So you paddle, paddle, paddle,
feel the board lift. Paddle hard.

All the way up to your hands.

That's it.

Ok, the waves are at the back of
your feet. Paddle really hard.

And you've caught the wave.

It seems even my dad can make
surfing look easy.

When there's no water involved!

Where's the cribber, then?
It's just this headland.

Have you ever surfed out.
Not myself.

You can get a good 30-foot wave
out then.

How big are these?

One foot.

My size! My size!

Good luck, Dad.

My meringue's better -
Oh, you mean surfing.

The food can wait.
See you in a bit.

You've go to run now. Come on.

# THE DRUMS: Let's Go Surfing

They reckon 250,000 people go
surfing in Britain every year.

I'm not sure I'd count myself
as one of them on this evidence,

but James isn't doing too badly.

Ha ha ha! James! James!

I got it, mate! I can surf!

As if anyone was ever
going to fall for that one.

That's a young man's sport.

And a man my age should
never wear a wet suit.

But I had to come in
'cause I broke my board.

I was a bit heavy.

Our researchers have been
such good sports,

It's our turn to keep
our part of the bargain.

and cook for them.
I'm still one ingredient short.

We're going to feed you now.

Have you got an appetite?
Build one up.

I think I've got to get some more
bits and pieces. Do you want to surf?

I might catch one or two more waves.

I've nearly got my pudding sorted,
but not yet.

See you later, Dad.

I'm off to get some chocolate

that will add a bit of extra
decadence to my fruity meringues.

But first I want to check out
a local landmark.

# OASIS: Whatever

This is a huer's hut.

It's believed to date back
to the 14th century.

The chap who worked here, the huer,

it was his job to keep his eyes open
for shoals of herrings or pilchards.

When he saw them he had to raise
a hue and cry. He had a big horn.

He got the townsfolk of Newquay
out in their boats fishing.

He got them there by directing them.

He had two big bushes
and he'd wave them,

a bit like semaphore, to point them
in the right direction.

It's a cracking job,
and it's a lovely place to do it.

I think I've got my dad worried

if he's still on the hunt for
ingredients at this late stage.

With my barbecued lamb
well under way,

I just can't see myself
losing today's competition.

It's getting pretty busy
down on the beach,

and we've been blessed
with glorious weather.

Not a drop of liquid sunshine
in sight. Thank goodness.

My lamb's looking fantastic.

I'm going to serve it tortilla wraps
with a green salad,

and a side serving
of corn on the cob.

The meringues are done.

But what I want to do
with my meringues,

I'm going to fill the little cups
I've made

with some berries
that I'm about to stew,

but, my secret ingredient, I'm going to
put some black pepper in with them.

As well as some black pepper I've got
some elderflower and lemon liqueur.

It will be slightly spirity,
slightly peppery.

Very fruity, and them I'm going to
dip my meringues in some chocolate.

Must be a winner.

Strawberries, blackberries,

raspberries,

I'm going to glug into this
when it starts melting

to help all the fruit soften
and now black pepper.

There's a party feel at the beach.

There's a wedding and at the water's
edge they're gathering for photos.

Tomorrow bridesmaids are trailing
their net skirts in the surf.

The bride is sipping champagne
and everyone's happy.

And I'm cooking.

Our feast is getting very close to service.

I've got some Cornish, crumbly
cheese similar to a Wensleydale.

I'm going to mix that
with some chilli flakes

lime zest and a bit
of chopped coriander.

My idea is then to roll the corn in
it so it's got a spicy, cheesy feel,

and then I'm going to drizzle it
with of a load of lime juice.

I found this lovely chocolate
for my pudding.

I'm going to dip my meringues
in it for extra sweetness.

Made in Cornwall.

Eaten in Cornwall.

Our guests are here
and looking hungry.

We've invited surf instructors,
Paul and Kieran,

fruit and veg grower, Marie,
and fisherman Rich to join us.

Good to see you, mate.
Rich.

# ONE DIRECTION:
You Don't Know You're Beautiful

They've brought good appetites.

The lamb's not quite ready,
so here's a teaser,

my cheesy, spicy sweet corn.

What I'm going to do us slice it in half,

drizzle on a bit of lime,

and have the blueberries as a tease
for the main course to come.

All right, guys.

Here we go.

Appetiser.

Lime juice on it?
I think so, yeah.

Mm.

Love the cheese on it.

Actually goes really well. Thank
you. They seem to be enjoying it.

it's absolutely gorgeous.
Yet again I'm surprised.

A very simple meal, but the tastes
and the flavours that come with it

are very, very nice
and mix well together.

Sweet corn really good.

Superb. Very sweet.

I've never thought of putting cheese
on corn on the cob.

Well, that's a good start,
but wait till they try the lamb.

There's a little sea breeze
happening now.

So I've got to try to get
most of it on the plate.

When you eat on the beach you're
supposed to have sand in your food.

This looks very tasty.

The meat's cooked to perfection,
succulent and sweet.

Rolled up in that lovely salad
it will taste amazing.

This is some of that barbecue sauce

that I've sieved
and put on some heat.

So it's just reduced down a bit.

The combination of bourbon whisky,
Marie's blueberries,

molasses, pineapple juice,

garlic, chilli,
red onions and rosemary,

has worked really well.

Dig in and enjoy. I have to tell you
there's a lot more meat.

So just give us a shout.
Enjoy it. See you.

Lamb done on a barbie,
nice sauce on top of it, salad.

Well done.

Speaking with his mouth full.
Always a bad sign.

Lamb is absolutely fantastic.

Really tender.
It's got that chary taste.

Fantastic. It's an amazing blend
of the charcoal taste,

and again with that sweetness.

Really nice.

Very rich, lovely lamb.

Very tender, and the sauce is
absolutely gorgeous.

Perfect after-surf food. The lamb is
so tender and really well cooked.

The sauce is just amazing as well.

Those blueberries - I would have
never thought of it.

It's gorgeous.

James has set the bar high,
but come on.

It was made on a beach.

Meringues dipped in chocolate,

strawberries, blackberries,
elderflower and lemon liqueur,

a hint of black pepper, all topped
off with clotted cream.

Can't fail.
Spoons, please!

The thing about meringues
is you get to break it.

It is quite light. I was worried
about it blowing away.

Very nice.

Yeah. People like booze,

they like chocolate
and people like fruit...

And cream.
...so I'm in trouble.

Amazing. So many flavours.

You get a little kick.

A nice little after taste there.
Works well.

I'll be nicking that idea.

I'd be happy to have this after
new meal

It is amazing, actually, d*ck. Yeah.

Seriously, it really is nice.

# EELS: Mr E's Beautiful Blues

What we'd like to do is get you to
vote on which course you preferred.

So, put your hand up if you
preferred the sweet corn and lamb.

OK, now raise your hand if you
preferred the pudding.

I'm a pudding person.
Two all

We've never had a draw.

That's a first.
We've never had a draw.

That's a first.
Thank you very much, indeed.

Thanks. See you guys soon.
Have a great evening.

Technically, I think I win.

We have the same number of votes.

Whoever did fewer courses is the
victor. That's me.

The sweet corn and lamb were
definitely two separate dishes.

I'll be putting a blue star on the
chart when we get back on Morwena.

Whatever, Dad. Dream on.

That was definitely a draw,
no question.

well, that's a debate
for another day.

So we say goodbye to Newquay

and we're off on our next leg of our
coastal, cooking adventure.