02x15 - Port Isaac

[bunniefuu]

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

We're exploring the coastlines
of the southwest

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

We're going to call into ports
and 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 making our way
to Port Isaac.

Where we'll be riding the rails
in a Cornish country garden.

How did your cooking go?

I haven't had a chance to cook
anything. I've been busy!

And distributing rotting fish to
lobsters. They like it like that.

Did you say 'a bit' ripe?!

I can smell it
from all the way over here!

And baking bread
in a medieval clome oven.

Wow! Look at that!

All to make dinner
for some very special guests.

Superb. I could do it each day
if you can organise it!

We're off on the
next leg of our quest

to find cracking food
and people to share it with.

Today, we're sailing up
Cornwall's north coast.

We've made our way out of
the Camel Estuary from Rock.

And we're heading for Port Isaac.

We always have a bit
of friendly competition

to see who can
make the best dish.

Our guests will pick the winner.

I'm cooking the main course.
I'm doing a starter and a pudding.

May the best man win, Dad.
Son, it's always there.

You may have a chance of winning one day.

You may have a chance of winning.
I've won loads.

Port Isaac is only accessible for
two hours either side of high water.

And even then, sometimes you can't
get alongside the breakwater.

Rob and Morwenna will pick up a buoy
In the harbour and grab a lift ashore.

After we've cadged a lift, the
boat will head out into the bay,

anchor up, and
we'll see them later.

We'd better catch our lift.
What do we do, put our thumbs up?

Port Isaac is a picturesque
little harbour,

best known as the fictional home
of Doc Martin.

All right, Callum!

Would you like to come and check
your passengers?

It's us!

Local fisherman Callum Greenhouse
has come to take us ashore.

He's promised us a fishing trip later on.

With any luck, we'll find some fish
to serve on our Port Isaac menu.

# Faith is keeping her afloat

# And a tiny little skipper

♪ With his worn and tattered coat ♪

For now, we just want to get
on dry land and start exploring.

And, more to the point, eating.

Luckily, Rob's already dropped
our bikes off onshore.

# Use your heart as a rudder

# Faith as a compass

♪ And a blanket for a sail ♪

My dad's food radar never fails.

We're off to the village of
St Teath to gather some ingredients.

And hopefully get ourselves
some breakfast too.

We've come to meet
former teacher Yvonne Tew

and her husband Alan, who
used to be in the merchant navy.

They've got a surprise for us.

Hi, Yvonne!
Hello!

Is that a miniature railway?

Yes. 5" gauge.

It's my husband's pride and joy.

I bet it is.
Don't step.

Always look left and right
at a railway crossing.

'Yvonne and Alan am a range of
fruit and veg on their three-acre plot.

They also rear quail.'

We started the quail
probably about ten years ago,

with my next-door neighbours.

Just to sell the eggs.

How many eggs a week?

Top production this year, we were
getting ten dozen a day.

Ten dozen?
Ten dozen little eggs.

Enough for an omelette, is it?

We reckon four quail's eggs
to a hen's egg.

When I've done a lunchtime snack
for my husband using quail's eggs,

it was 36 quail's eggs I would use.

Wow!
Sounds like a hearty breakfast.

What do you do for soldiers?

Can't dip a soldier
in a quail's egg.

No, I've grown out of that.
I don't bother with soldiers.

Give over!

'I want to have a look
at Yvonne's flock.

Quail are little birds that can't
fend for themselves too well.

So they need a nice big shed
to keep them warm

and an outdoor aviary
where they can roam around.'

There we are.

All these little birds
have been busy laying.

'Yvonne buys them as young birds as soon
as you can tell the hens from the c*ck.'

We did try breeding them ourselves,
and buying fertile eggs.

It's cheaper, isn't it?

It was cheaper in one way.

But when you were getting at least


No, all the spares. And you only find
out after you've fed them fora while.

Yes, that's right.

I can see eggs here.

Yeah, there's a few there.
How much is an egg worth?

We sell them at £1.65 for 12.

Nice and gently, ladies.

'I'm trying very hard
not to step on any eggs.

Or birds, for that matter.

Me versus one of these wee girls?
Wouldn't be much of a contest.'

Let's leave these ladies in peace.

[CHURCH BELLS]
It's warm.

And we've got bells
to celebrate these!

Bells to celebrate, yes.
I've got quail's eggs.

Show me this railway.
Point me at Alan!

'The track around the garden
is 1,000 feet long.

And the trains are always on time.

Railwaymen on steam trains used to
cook breakfast on their shovels.

This one is miniature,
but we've got to try.

Just as well we've got quail's eggs.'

It's a proper steam locomotive.
Absolutely.

It's absolutely identical to a steam
locomotive in the way it works.

It's the Flying Scotsman!

Oh, wow.

I've actually been on the back
of some of the big steam engines.

And done all the various bits
of work.

They love cooking on them.
They do indeed.

Yep. Do you ever cook on it?

I have cooked on that
once in a while.

♪ Oh, the train of love keeps
a-movin' on down the track ♪

'There's nothing like a miniature
railway to bring the kid out in a chap.'

All aboard!

How smooth is that!

You've not got the wheels spinning
anyway. That's a good thing.

Of course not. Good grief!

How lucky are you?!

I'm extremely lucky.

We're going quite fast!

[LAUGHS]

While my dad's busy
playing with his train set,

I'm making us some muffins
using quail eggs.

The other wet ingredients
are milk and olive oil.

They're mixed with plain flour,
sugar, and baking powder.

And a handful of blueberries
picked from Yvonne's garden.

Let's see if my dad wants a taste
to follow his mini bacon and eggs.

I don't see much cooking
going on out there.

I don't know what they're up to.
They're having too much fun.

They're just going round and round.

# The train of love
keeps a-movin' on down the line

# Whoo-whoo whoo-whoo

# Well, on the locomotive
there's a number 99

♪ Whoo-whoo whoo-whoo ♪

Yvonne, I'm pretty proud
of our muffins.

So am 1.
Little mini muffins.

Let's see if the railway
children enjoy them.

Hello!
No more passengers.

Hello!
Wave to the train!

Choo! Choo!

That is great.

How did your cooking go?
The eggs in the paddle.

I haven't had a chance
to cook anything!

I've been busy!
What?!

You haven't done any cooking at all?

We've been slaving in the kitchen.

You're not having these yet.
I want to see an egg being cooked.

'We've got mini rashers of bacon
and tiny quail's eggs.

We're going to pop them into the
tiddly little furnace just for a laugh.'

Whoa!

It's a bit precarious now,
but it's cooking already.

Fresh little quail's eggs,
nice bit of bacon.

My sort of cooking!

The first time we've cooked together
on a footplate.

I didn't know that was
what it was called. Cheers.

Bite it or put it in in one?
It's a oner.

Mm.

'We've invited Yvonne
and Alan to dinner.'

Take care. Bye-bye!

There's another muffin!

'Although we don't know
where we'll be hosting it yet.

Our boat is too far from the shore
to provide a venue.

That's a problem for another day.'

We've moored at Port Isaac
on Cornwall's north coast,

looking for great food and people
who love it as much as we do.

We're on our way to a ruined castle
on a rugged headland.

It's connected to the mainland
by only one narrow pathway.

According to legend, this is the
site of King Arthur's conception.

It's right up James's street.
He loves a bit of folklore.

This is Tintagel castle.

Once the home
of the Dukes of Cornwall.

Rumour has it that,
in the fifth century,

the king of all Britain fell in love
with the Duke's wife.

The king, Uther Pendragon,

under a wizard sleeve
conjured by Merlin from the sea,

stole into the castle
disguised as the Duke.

Then he had his wicked way
with the woman.

And Arthur was conceived.

There's a fierce debate as to whether
Arthur was a fictitious character.

But the legend lives on in every
souvenir shop for miles around.

And James has
been to most of them.

The ancient kings of Cornwall were
said to have had a base at Tintagel.

But this castle wasn't built
until the 13th century.

Sadly, much too late for any real
connection with Camelot.

It wasn't a strategic fortress.

You couldn't really defend Cornwall
from here.

It was a romantic setting,
chosen by Richard Earl of Cornwall

to build up the growing
legend of King Arthur.

Come on, son.

I am slain!

Alas, the castle crumbled.

It became disused and neglected.

By the late 15th century,
it had fallen into ruins.

Oh, that's a hill, isn't it?!

I've got a cracking idea
for the main course.

I'll catch you later.
Where are you going?

This way!

I'm off to meet a fantastically
well qualified farmer.

She was an agricultural
research scientist.

And has a PhD in dairy farming.

Now she runs Cansford Farm
with her husband,

raising beef and dairy cattle.

Her name is Hannah Wicks.

Hiya, Hannah!
Hi, d*ck.

How are you?
Welcome to Cansford.

'Producing milk,
cream, and butter

from a herd of Jersey cows
is the farm's main business.

But now they also sell veal.

Just like any other mammal,

cows must have babies
to produce milk.

Female calves grow up
to join the dairy herd.

But what do you do
with the bull calves?

It's harsh, but usually
they're culled at birth.

Two years ago, Hannah decided she didn't
want to do that on her farm any more.

She started raising bull calves
for rose veal.'

Are the cows going to go out or in?

The cows are going to go in.

You said it. Here we go.

'These young males are fed
by cows known as sucklers.

It's a very different process
to veal produced on the continent,

where they rear calves in crates

and manipulate their diet
to keep the meat unnaturally pale.'

Dy using the cow to suckle the calf, it
makes your life a lot easier, doesn't it?

They're much better at it.

They're much better at feeding
and rearing calves than I am!

How long do the calves
stay on the suckling cows?

They will stay with them
for nine months.

All the way through!
Yeah.

I didn't realise that.
Rose veal is milk-fed baby beef.

These are quite cute.
The calves are quite cute.

But veal isn't necessarily
the very young calves.

White veal, it tends to be
very young calves in crates.

In crates, in the dark.
To keep the veal white.

But rose is much older.

Nine months isn't a young animal
No.

They're no longer cute and cuddly.

When they get to that bigger size,

that's longer than a lamb
tends to live, or a pig lives.

They have a good life
while they're here.

People think of veal as 'Bless them.
Little sweet things.'

You don't have any worries
about that.

No, because they're not cute
and cuddly any more.

Also, which is better?

To do that or the other option?

Which is to get rid of them at birth.

That is the only other option.
It's the by-product.

Unfortunately. It's the bit
that we don't like to talk about.

But it is the by-product.

What happens to the heifer calves?
They get reared differently.

I think the bull calves
get a better life.

They get to suckle for nine months.

Heifer calves, they get
to suckle for four days

to get the colostrum
off their dam, the mother.

Then they get bucket-reared.

Obviously we want the milk
in the tank for milk.

To sell.

'More ticks on my shopping list.

Cream, and meat for my main course.'

I'll see you for a feast.
Yeah.

Take care.

'Veal will be the centrepiece
of the meal.

I've invited Hannah to come and see
what I do with it.

Now I'm off to meet James. I wonder how
he's getting on, sourcing his ingredients.'

♪ Golden brown, texture like sun ♪

This is Haywood Farm
where Tom Bray and his mates

produce the drink the
West Country is famous for.

Cider.

I thought you were working!
I am.

I'm just talking to Tom.

Nobody's working. Good grief!

'As well as an orchard, this is a dilly
farm that's been in the family since 1914.

Tom keeps a few pigs too.

He was always keen to diversify.'

Are you a trained cider-maker
or do you make it through passion?

I've done a bit of work in the more
scientific side of it.

And I've been doing a lot
of research over the years.

Some people say it's an art
and some people say it's a science.

If you can blend the two
and get somewhere in between.

We started as a cider club
eight years ago.

That sounds fun. A cider club!

A club. 15 that like a rugby club
where you don't do anything?

No, no, there's a lot to it.

We started off
just for a bit of fun.

Grabbing whatever apples we could
from people's gardens.

As time has gone on, we've
discovered which apples work well.

And which apples blend together.

Last year I made some cider to sell
for myself, to start a new business.

I planted this eight-acre field.

It's huge. How many trees
are we talking here?



'He grows apples that thrive
in the warm, damp conditions here.

Ben's red, Captain Broad,
and Katy apple.

He has his own nursery,

and uses a traditional technique
to get the apples he wants.

He grafts together two types of tree.

A strong root at the base and
a more flavoursome apple on top.'

This is a cutting
of some fresh growth.

From the variety of apple
you want to propagate.

You take the leaves off.

Each of these leaves will
potentially produce a tree.

One little twig will do more
than one of these saplings.

Yeah, that would do... [COUNTS]

About ten trees.
Wow.

I'll give you a demonstration.

Yeah!

This is the root stock. MM106.

You make a nice slot for your bud.

Ideally, you want to get this bud
to match your cut-out notch.

It's like a complex game of jigsaw.

The bud slides in there, like so.

Wrap it up with tape.

That will take.

In the spring, I'll
chop off all the growth,

the root stock, of
the tree above it.

The little bud will sh**t out.

For your apple tree.

I like the fact that you chopped
this off a tree

and you can make ten more trees
exactly the same.

It's good.
That's good.

OK, I want to drink it.
Let's go and make some.

I'm ready for a refill.
Cider time!

'The cider club meets once a week.
It has about a dozen members.

They help produce their favourite tipple
using an apple press made by Tom's uncle,

modelled on a Victorian design.'

'First, the apples go through
a giant mincer called a scratter.

Then the pulp is spread out
between layers of straw.

They call this stage
building a cheese.

The press is screwed down tightly and
the straw acts as a great natural filter,

letting only the lovely juice through.'

What's the mix of apples?

This is an early Katy variety.

Smells sweet.
Yeah, makes good juice, Katy.

That's good.

'Sugar in the juice turns to alcohol
as it ferments in the oak barrels.

Eventually, you get a lovely
drop of cider.

And it gives me a great idea
for my pudding.'

Tom, we've had a great time.
Will you join us for a meal?

Love to.
It will cost you some cider.

No problem.
Fill the flagon.

We'll give it back to you empty.
Excellent.

'Watching the cider club at work
has left me feeling a bit peckish.

Surely it's time for a snack.'

Tom's given us some pork
from a local farm.

We're going to do quite
an old-fashioned thing with it.

Preserve it as potted pork.

A nice piece of shoulder
cooked in cider.

Get a pan on, mate.
We say cider.

There's a huge flagon of the stuff!

In here, we're putting
about a litre and a half.

And a really nice amount
of pork shoulder.

We've got some black pepper,
coriander, and cloves.

All of that can go in here now.

Not too much cloves.
Cloves are strong.

Let it simmer away.

# Today I don't feel like
doing anything

♪ I just want to lay in my bed ♪

'There's no chance of you
mucking in, is there, Dad?

Until it comes to the eating, of mulse.'

# Leave a message at the tone

# Because today, I swear,
I'm not doing anything

♪ Nothing at all ♪

[SNORI]
just can't get the help these days.

[SNORES]

There we go. Simmer for an hour.

All of the cider has reduced down.

And the fat that has rendered off that
pork shoulder has caramelised the meat.

It's going to be nice and tender.

In the olden days, you'd
slaughter your pork in winter,

when fodder crops were short.

You'd want to preserve it
for as long as possible.

By potting it and putting
on a layer of clarified butter,

that will keep it
fresher for longer.

Softening up some leeks
to go with this.

If you ever have any leftover
turkey after Christmas dinner,

you can pot it in exactly
the same way that we are here.

Take some cranberries,
some fresh herbs.

Mash it up. Put it in a container.

Seal it with clarified butter.

It will last for the next week or so,
and be perfect on toast for breakfast.

'A couple of teaspoons of mustard
for a bit of extra bite.'

Leeks are softened.

Put them in there with the mustard,
the spline,

the shoulder, the cider.

They all go together.
They really do.

I'll clarify some butter.
I'm melting it.

The solids will go to the bottom.
I use the clear butter on the top.

Now take a standard glass jar.

Pressing it in here to try to get rid

of all the air gaps so
that it lasts for longer.

It could last for a couple of weeks
in the fridge.

You'll find that the taste
combination of something like this

means that it doesn't last
past a couple of breakfasts.

This is the sort of thing that's been eaten
for a long time, but it's our twist on it.

As this clarified butter solidifies,

it forms a barrier that will protect
the pork for longer in the fridge.

Stops all the air getting in.
No air, no bacteria growth.

When you eat it, you eat the
clarified butter and the potted meat.

'That's supposed to be a way
of preserving meat.

I think we preserved it
for less than a minute.

Let's hope it lasts longer
on the boat.

Nice snack though, James.'

Cheers, Dad.
Cheers, son.

We're in Port Isaac
on the north coast of Cornwall,

looking for the tastiest food to cook for
all the new friends we meet on our journey.

# It's raining again

♪ I'm hearing its pitter patter down ♪

The harbour here dries out
completely at low tide.

Which means it's going to be too
difficult for us to moor here.

That means our dinner tomorrow
can't be on board.

Instead, we're planning
a medieval feast on dry land,

inspired by our trip
to Tintagel castle.

I've got my pudding sorted, thanks
to my visit to the cider press.

But now I need to find a starter.

There's been a fishing fleet here
for 700 years.

Its main export
used to be pilchards.

Which were salted, pressed,
and then sent all over Europe.

But today, I don't know about you, Dad,
but I fancy something a bit more exotic.

See you in a bit.

Callum, the friendly fisherman
who gave us a lift ashore,

is going to take me out fishing.

# If I had a boat

# I'd go out on the ocean

# And if I had a pony

# I'd ride him on my boat

# And we could all together

# And go out on the ocean

♪ Me upon my pony on my boat ♪

Callum, when I look out to sea
like this,

I can understand why you can enjoy
it when you're by yourself.

But was it a business move
to go smaller scale?

Or has that happened because
you don't like other people?

Ha! No, I've always
really worked on my own.

Nine years ago,
when I first bought this boat,

I did make a conscious effort to stay
smaller and reduce my carbon footprint.

Rather than push bigger,
get more pots, take on crew.

And have to catch more
just to stand still.

Hopefully, this way,
I'm keeping more fish in the sea.

Yes, it's more a sustainable way
of doing it.

'We're going to check Callum's
lobster pots later on.

But his radar suggests there are
fish to be caught first.'

We can spot a bit of something here.

Fish-finder.
Whatever it is.

We'll see if we can catch it.
Before we get to those pots.

We've got something?
Already?

That was the quickest fish ever.

Hey, little ones.

That's a better size.

'Callum immediately catches
a few mackerel and a pollock.

I wonder if I'll be as lucky.'

You must have a magic touch.

I've been in for at least 30 seconds
and I haven't caught anything.

You're on.
I'm on?

Whoa! Nice big one.

Let's lock this up
and go catch a lobster.

# You

♪ Are creating
all the bubbles at night ♪

'The lobster pots
are left out at sea,

'The lobster pots
marked by a buoy and a flag.

Each fisherman has his own coloured
marker and a favourite spot.'

♪ We don't need to trust
a single word they say ♪

That's a decent-sized lobster!

'We're removing the ones
big enough to sell

and then baiting the pots again
with rotting fish.

It stinks, but apparently
lobsters like it like that.'

This is the bait. A bit ripe.

Did you say 'a bit' ripe?

I can smell it
from all the way over here.

'Callum is passionate about
preserving lobster numbers.

And works closely with
the National Hatchery at Padstow.'

What I've been doing recently
is V-notching the tail.

That cut there.
This is a European rule.

You can't land a lobster
if it's got a V-notch in its tail.

This fish has now got three years of
growth before that will grow out.

So it will have three years of
breeding before anybody can touch it.

That's encouraging the numbers
of the stock to increase

because that one has got
a 'get out of jail free' card.

See you in three years' time.

'When we get back ashore, I want to check
out the other side of the family business.

A fishmonger's run by
Callum's wife Tracey.

But it's more than a
shop. She serves food too.'

Fish delivery!
Oh, hello!

Some mackerel and a pollock.
Beautiful

Looks amazing.
Beautiful.

A bit of lobster and crab as well.
That's fantastic. Thank you.

That will keep me going.

Callum, real pleasure.
I feel I learned a lot.

Definitely going to enjoy tasting
a little prequel to the meal here.

Could I have a lobster salad, please?

Coming right up.
Yes! See you soon, Callum.

'Inspired by Tracers offerings,
I've got an idea for tomorrow's starter!

Half a lobster in a salad!
Delicious. Thank you.

'I'm going to serve up
a huge fish platter.

It's a guaranteed winner.

Time for a quick taste before
I meet up with my dad again.'

Absolutely delicious. It's just been
steamed, so all the flavours in there.

You really don't need to do
very much to win with lobster.

I think I'm going to take
my inspiration from this.

Which is just give them fish.

'That was awesome.

But now I've got
a bit more to do

before we meet Callum, Tracey,
and all our other guests for dinner.'

Back in Tintagel, shrouded
in Arthurian legend - and mist -

I've got my main course sorted.

All we need now is somewhere to cook.

We might just have found
the perfect solution.

The old post office. This building
dates back to the 14th century.

We're here to meet
local historian Di Askew.

Hi, Di. I'm James.

Lovely to see you. How are you doing?
Fine, thank you.

This is a dome oven. What does
clome mean and how does it work?

It just means clay. It means
the oven is made out of clay.

As it heats up, as the flames
start to produce smoke,

it will go black inside,
the whole thing.

All sooty.

And when it gets up temperature,
the whole thing will go white again.

The soot on the inside burns
and becomes ash.

That's right.

People say things are white-hot.

And that's probably
to do with these ovens.

'The oven is in the hall, which was the
centre of the home in medieval times.

The family would cook, eat,
and sleep in the same room.

It would have been pretty snug
with the oven lit.'

'I want to see the oven in action.

Di suggested I bake a loaf of bread.'

This one, because we're making
something that goes back in antiquity,

I'm using spelt flour, an old wheat.



This is wholemeal.
Which means it's good for you.

OK, that's in there.



Stir them up.

Has it gone black yet?

It has.
OK, we're at the black stage.

I've only got until we get to
the white stage to make the bread.

Now I add some fresh yeast.

Mix in 300mi of water.

This never looks right at this stage.

You're thinking 'No, never going to
make a loaf of bread.' But we will.

Spelt is a very old variety of wheat.

Very good for you.

And takes a bit of working.

I'm working it together a little bit.

We need the glutens to start
to stretch and come together.

Ten minutes of vigorous kneading by a
dome oven and you can lose half a stone.

But it's ready.

All that's left
is to do some proving.

Which is to expand,
let the air go in it.

Into an oiled bowl.
Put a tea towel over the top.

And leave it in a warm place.
[LAUGHS]

There's obviously not enough
room in that clome oven

for all of our cooking
for today's meal.

So I've been granted access to this
beautiful garden to get on with my dessert.

I'm going to do poached apples
in a spiced cider sauce,

with ye olde worlde custard.

It's very simple. I've got some lovely
apples from Tom at Haywood Farm.

They're a mixture between a cooker
and a dessert apple.

He suggests that they'll be perfect
for poaching.

I've got some lovely spices.

Three cinnamon sticks that I'm going to
snap and bruise to release some flavour.

I've also got nutmeg, which
I absolutely love with apple.

Spices like this would have been
a real luxury in the olden days.

Nowadays, we take them for granted.

Getting hold of cinnamon and
nutmeg and cloves is very easy.

Makes a big difference.

I'm putting in about
six or seven cloves.

A couple of tablespoons
of toasted almonds.

And about three tablespoons
of Cornish honey.

I'll get this on the heat
with a load of cider.

Probably looking for
about 300mi of this.

I'm going to be poaching the apples
for a really long time.

That will do it.

I'm putting the spiced
cider onto the heat

to infuse with flavour and
let the honey meltdown.

Then I'm going to add
the peeled and cored apples.

Di, that looks white-hot.

It's perfect.
That's perfect.

I can see the top of my bread here.

Here we go.

That doesn't look too bad.
Really good.

If you want to prepare the fire,
we'll get the bread in.

'Di scoops the embers out of the oven

to make room for my bread.

It's hot, so I need
a long arm to help me.'

It's hot, so I need
I've got some semolina.

The semolina will let the loaf
slip off easy.

No second pruning, so I'll try and get this
out without all the air getting out of it.

There we are. How lovely is that?

Pop it on there. In we go.

The loaf's in the oven!

Two can play the history game.

While my dad's
bagged the dome oven,

I've done a bit of research
in the old post office

and found a recipe for fried
pastries basted in honey.

But I'm doing them the modern way,
with pre-rolled puff pastry.

The great thing about it
is that it's perfect to fry.

So I'm going to be
frying this up later

So I'm going to be
and then basting it in honey.

I'm flouring the top
so it doesn't stick together.

I'm going to cut it into circles.

Quite an easy recipe
for the 14th century.

Of course, it takes a little longer
if you make your own pastry.

But we've got a lot of guests coming
and I've still got a lot of work to do.

So this is a good head-start.

Wow, look at that!

Put this down here.

There you are. That's why
they talk about the upper crust.

The well-to-do people
would have the top

and anyone else
would get the bottom.

This is the upper crust
and this is for the rest.

It goes down the pecking order.

For a first attempt, considering
we didn't know how hot it was,

that's a good loaf of bread.

I'm pleased with that.

I'll be serving it
with my veal main course.

James doesn't stand a chance.

We've come ashore at Port Isaac

on the latest leg of our
Cornish cooking adventure.

It's tricky for our boat to stay
in the harbour here at low tide.

It dries out, and Rob's not keen
to lean her against the wall.

So we've left the Morwenna and headed
up the coast to the village of Tintagel,

where we found a great location
for cooking.

# In a big country
dreams stay with you

♪ Like a lover's voice
fires the mountainside ♪

We're preparing a medieval feast
here at the old post office.

We've invited six guests to join us.

To get into the swing
of the olden days,

we're going to make
our own carving knife.

So we've come along to Bossiney
Mound. Down there is Dave Budd.

He's brought along
his portable forge.

This site is linked
to Arthurian legend.

But it's also where locals met to
elect their Members of Parliament.

In 1581, they chose
Sir Francis Drake.

Quite cool. We've got a sea-faring man,
myths and legends about knives and swords.

Perfect place for us to make
a calving set.

Legend has it that King Arthur's table
is buried under this hill, Bossiney Mound.

Every midsummer, it
rises to light up the sky

before sinking back
down beneath the earth.

Dave uses traditional techniques
to make old implements.

From axes, knives, and spears
to bows and arrows.

He also teaches would-be blacksmiths
how to do it.

Don't try this at home!

OK, what are we making?
We're making a knife.

We've got a piece
of spring steel in the file.

We're going to forge it into a blade.

A pair of bellows.
This is an Iron Age forge set-up.

Based on stuff from
about 3003C thereabouts.

Everything in the workshop
I can do, I can do with this.

'Bellows suck in air through one hole
and force it out through another

to create a blast
that gets the fire hot.

When the metal goes cherry-red, it's
time to bash it and shape the blade.'

Look at that, James.
You did that, son.

The technical name for a bellows
operator is pump monkey.

I don't want to be a pump monkey.

Oh, look at that.
I take credit for that.

Bash it! Shoulder in it, Dad.

'This process has to be
repeated several times

before it looks
anything like a knife.'

OK, brilliant.

We could end up with the world's
wonkiest knife.

It will get much more bent
before it gets straight.

In the supermarket,
you can buy a knife for £2.99.

Can you imagine how little work
goes into it compared to this?

This is a real love job.

You get a much better quality knife.
And a fair amount of sweat.

'After lots of pumping and hammering,

our piece of metal
finally looks the part.'

That'll do. Break it off.

Wa-hey!
We've got a knife!

'The metal is cooled, or quenched,
in a trough of tallow. That's animal fat.'

Look at that!
Keep it in there. Slow down.

'All it needs now is a handle,
plus some sharpening.'

There you go!

'But we've got to get back
to Tintagel and start cooking.

So Dave's agreed to finish it for us.

In return, we've invited him for dinner.

That makes seven guests.
So there's lots of work to do.'

A gorgeous garden in Tintagel.

James has been to another souvenir
shop. He goes all the time.

I dread to think...
He's behind me, isn't he?

Da-daa!
I just knew that...

Yeah, OK.

Do you want to hold it?
Who gave you a sword?

I asked to borrow it
at Tintagel castle!

You borrowed a sword.

I've got slightly the wrong outfit.

But I'm in the spirit.
I'm ready for medieval food.

OK, Dark Ages, medieval.
All a long time ago.

Shall I use this to cook with?
No. Put that away. That's sharp.

And there's cider around, so
I shouldn't be playing with this.

I'm not actually surprised.

It makes me very happy. I've been
looking forward to this for ages.

Cook, cook.

It's a feast. So I've got a couple
of rose veal fore ribs.

It's not very fatty. So I'm going to
treat it very easy.

I'm going to rub it with oil, put salt and
pepper on it, and pop it inside the barbie.

I've never cooked
in fancy dress before.

But I thought, Tintagel,
Arthurian setting, why not?

So I'm making a Tintagel sauce.

It will have some of that lovely cider,
some cream, butter, and really nice herbs.

Starting off with a couple of shallots.

About 509 of butter into a hot heat.

I'll let that melt down and get on
with preparing the herbs.

'For my sauce, first, a bit
of finely chopped chives.

And chervil, which is quite like parsley
but with a more subtle flavour.

I'm also going to include
some tarragon leaves.'

This is going to add
a bit of that anise flavour

that's going to go really well
with that buttery cider sauce.

A tablespoon of capers.

A splash of cider.

'Then even more flavour with
capers, mustard, and double cream.

That will complement
my fish perfectly.'

Da-daa!
Yay!

This is as close to getting into the spirit
of dressing up as I am going to go.

The drinking part! Cheers, Dad.

You look ridiculous.

It's not like
I do this all the time.

Well, weekends you usually
look like that, don't you?

Hello!

Yvonne, how lovely to see you.

Good to see you, Alan.

'Our guests have arrived. Yvonne and
Alan of miniature railway fame.

Dairy farmer Hannah.

Our fishy friends Callum and Tracey.

Knife-maker Dave. And cider man Tom.'

Tom, your cider has been around. Park
your bum. We'll get some food to you.

'While they get to know each other,
it's on with the cooking.

Making my potato salad.'

Potato salad. It's very simple.

I like a bit of onion
in my potato salad.

Spring onions.

You've got to make your potato salad
when the potatoes are still warm.

That allows the dressing
to go into them.

The first thing I do

is to pop them into
a very simple dressing.

For me, lemon juice and olive oil.

Two lemons.

Extra-virgin olive oil.

About twice as much
as the lemon juice.

Season it. Quite a bit of salt.

Spuds like salt.
And a decent amount of pepper.

In go my potatoes.

Steaming and warm.

I leave them for about 15 minutes.

Then a final toss
with some mayonnaise.

The final element to my
fishy feast an mackerel.

Dead cheap. I'm doing something very
simple with them to really show them off.

I've got peaches. I'm cutting
slithers of them off.

And stuffing them inside
the mackerel cavity.

To cook my mackerel,
I soften about 759 of butter.

Stuff each fish with a couple of
slices of lovely fruity peach.

Skewer them shut
with a c*ck stick.

A little seasoning and in they go.

'We also prepared lobster and crab.'

Because this is a medieval feast,

James has decided not to actually
prepare these for them.

So we'll put them on the table whole

and let the guests just maul them.

'I've decided a fishy finger buffet
is the way to go.'

Ladies and gentlemen,
knights and fair maidens, dig in.

It is going to be messy. But it's
all part of the Arthurian mess!

Enjoy, basically!

Is it a call each?
Look at Yvonne! That's my girl!

Well done. Whip a leg off, girl.
That's it. Yes!

You need to crack that first and
then it will come out beautifully.

A nice combination
of cream and cider.

Delicious.

Very tasty, yeah.

Lovely. Very, very nice.

Superb, yes. I could do it each day
if you could organise it!

If you let me play with
your train set, I may well do!

You have a deal, sir.

'All it needs is some of
my clome oven-baked bread.'

It's good for dunking up
James's sauce.

Very nice. The spelt wheat gives it
a special flavour. Very well cooked.

That was a huge starter.

There's a crab each,
half a lobster each.

A mackerel each. Some of the bread.

They could sit there
for a few hours, couldn't they?

It's good. Mm!

Veal's been cooking for hours.
Smells good.

I've got my fork. What's missing?

The knife!

Dave!
Dave!

Come on, matey. What have we got?

How did it turn out?

sharpened and ready for your use.
Amazing.

Wow.
Look at that.

All that hard work.
It was worth it.

It's got an edge on it, hasn't it?
Is this all right for my veal?

Absolutely.
It's ready to go?

All ready for you.

'That's a bit special.

To cut up Hannah's veal with a
traditional blade we made ourselves,

I'm feeling all historic.'

I'm glad you saved some for us.
I was worried it was going to go.

Just chop bits off it.

You've gone straight for the bone!

Lots of flavour near the bone.

Wow, it's delicious.

Mm-mm!

I didn't know what to think. I thought
veal would be a bit more tasteless.

But it's delicious.

I'm enjoying it. It's lovely.
I enjoy my meat.

It's a long time since I've eaten
veal, but I have eaten it before.

This has got that slight smoky
flavour. It's lovely.

What do you think of the way
the veal's been cooked?

And does it make you proud?
It makes me very proud actually.

It's been cooked very well
Very nice.

Interestingly enough,
the weather hasn't held.

It's raining.
And James is frying in a garden.

I'm making crispels.
The 14th century dish.

Which are fried bits of pastry

that are then basted in honey.

The olde custard
is a very simple one.

Cornflour,
a little bit of plain flour.

Egg yolks, sugar,
and a pinch of nutmeg.

Ready?

Now that I've fried the crispels,
it's time to baste them in honey.

I'm melting a decent tablespoon
in this very hot pan.

That's two tablespoons at least,
never mind a decent tablespoon.

'The apples have been poached
in aromatic spiced cider.

They're filled with custard, and each
one is topped with a honeyed crispel.'

Service!

Really nice. Really tasty.

Works very well, the contrast between
the custard and the sharpness of the apple.

It's a good combination,
the apple and the custard.

The cake on the top is lovely.

This is a very different meal
for the competition.

Everything is hands-on. Ripping apart
lobsters, eating big lumps of meat.

It's not really our normal attempt
at fine dining.

It's like, feast, get stuck in.

Do they like fish? Do they like meat?
Do they have a sweet tooth?

That's going to decide it all.
I tell you what I like.

Dressing up!

'The moment of truth.
Time for the vote.'

If your favourite course was the starter,
the fishy feast, please raise your hands.

Three. If your favourite course
was the meat and spuds, hands up.

Two. If your favourite course
was the spiced poached apples

with cider, raise up your hands.

Two.
A win to James!

A win to James.

Phew!

Hands up if you think James
looks great in his outfit.

Oh, mate! Let's do that again
with a different vote.

[LAUGHTER]
Me!

Thank you for giving us
such great produce.

Not even Merlin himself could have
conjured up a better result.

Now it's time for that red star
to goeth on the chart.

That is where I'm putting
the winning star for Port Isaac.

Dad, it was a real pleasure.

Congratulations. He got to dress up
and he got a star.

Probably go and get into sailing
kit, shouldn't we?

Good call, mate.

Tintagel's been a lot of fun.

But we're ready to re-join our boat
and head for the horizon.

Off on the next leg of our
coastal cooking adventure.