02x18 - Scilly (1)

[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
our boat the Morwenna.

We'll call into ports and harbours
along the way,

meet the locals, then pick up great
ingredients to cook with on board.

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

Today we're heading
for the isles of Scilly.

when we'll be gig racing
with the local team...

We're nearly there!

seeing who's the fastest milkman
in the west...

I've not absolutely no idea
if this is the right address

but I'm sure they'll like the milk.

...and baking a Bavarian gateau.

Come out, come out, come out.

[ALL LAUGH]

All to make dinner for some special
guests.

Oh, look at that!
I know what that is!

# SIMON AND GARFUNKEL: Feelin' Groovy

The latest leg of our coastal
cooking adventure

is taking us slowly to the most
westerly outpost of our journey.

We're down to 0.4 of a knot with
probably a mile and a half to go.

That's three hours!

# Slow down, you move too fast

# You got to make the morning last

You're so slow d*ck's gone to sleep.

We'll get them.

The Scillies are 28 miles
off the Cornish mainland.

And we're mooring the Morwenna off
the largest of the islands - St Mary's.

When we finally get then, we'll be
inviting some new friends to dinner.

And having a bit of a competition

to see who can make the best dish from
all the great local ingredients we find.

Today, I'm making the starter and pud.

And I'm going to do the main course.

Our guests will decide which dish is best.

I'm hoping I'll catch up.
I'm a bit behind! We'll see.

Fingers crossed. We'll see.
Age has got advantages.

You've just been alive longer.
Yeah. It helps!

The climate on these islands is
milder than anywhere else in Britain,

due to the warming effects
of the Gulf Stream.

They sit in the path of an ocean current
that flows north from the Gulf of Mexico.

St Mary's has the only airport
in the Scillies.

It's the hub for transport to the
rest of the United Kingdom,

including the big ferries that
all between here and Penzance,

and the little ones
that go between the islands.

Good for us because first thing we're
taking a short hop over to St Agnes.

# I'm bound for the waves,
the waves, dearest Annie

# Bound for the waves,
the waves of the sea

# Oh, I'm bound for the waves,
the waves, dearest Annie

♪ Bound for the waves,
the captain calleth me... ♪

St Agnes is one mile across and one of the
smallest inhabited Islands on the Scillies.

It's made up of 72 people in the community.

BUT the locals are kept in milk by
a dairy comprising of eight cows!

Not only does the dally milk the
cows, they've got a milk round!

On an island that size
it can't take long. What a job!

Most of the day off to go sailing!
Great.

Nice, isn't it? Yeah.

The dairy at Tresco Farm not only
products milk, cream, butter and yoghurt.

but also 30 different flavours
of ice cream and sorbet.

It's run by the Hicks family.

And son Sam is the man
to tell us more.

Sam, OK, you've got eight cows.
Is that a farm?

You'll be amazed what
we can do with it! Yeah.

What sort of cows are they?
They're jerseys.

A couple of Ayrshes as well
but mostly jerseys.

And they've got extra cream in their
milk, good for dotted cream and ice cream.

I've never seen a herd of eight!
I take it they're easy to move!

Must be. We'll see hot! you get on.

Right. See if they want to go.

Come on, ladies.
[MOOING]

Come on, girls.

Come on, you.

Of course it helps if you speak
their language.

Come on. May you go, Shamrock.

Dab-a-dab-a-dab-a-dabby.

Communicating with the animals.
You have to get down to their level

Come on, gorgeous.

The 12-acre farm's a meal family
concern.

Sam and his wife Laura work
with his dad, mum and sister

to supply customers on all five
of the Scillies' inhabited islands.

So this is your dairy. Yep.

Got a step. I was going
to say where's the rest of it

but there's only
eight girls out then.

Two at a time in through here.

This must be the smallest
milking parlour ever.

While Sam gets to work milking,

we want to take a little scoop

out of the 5,000 litres of ice
cream they produce here every year.

Sam's sister Kate
is in charge of the dairy.

I know what that's for.
The clotted cream! Oh, yeah.

You've made an old man very happy.

I also notice in the fridge you've
got some meat for sale.

Yeah. It's all our own beef and pork
reared on the farm.

Yeah. So you make ice cream
and you're a butcher.

Her skills are great!

I'm pretty talented!

Tutmile Farm, well done. We'll be back for
some meat after we've done the milk round.

Good luck. I'll see you later.
Cheers. Bye.

The St Agnes milk route
is just over a mile long.

And Sam does it in twenty minutes.

# And he drove the fastest
milk cart in the west

He's challenged us to beat that.

Ready? Steady? Go.

Thank you.

Don't go too fast. Come on, Dad!

It's all efficiency, son.

What does this say?

"2W8S"

We're dropping off at about 20 houses.

At the height of the season,

that could mean delivering 150 pints.

But luckily today, it's only 26.

Straightaway you can see who will be
doing all the hard work here!

Semi... Which is...?

Not all of it! Bring the semi back.

Son, this is a bad start.

Right, we need to have one semi ready.

HONKS

One semi, just past on left
windowsill Together.

I've not absolutely no idea
if this is the right address.

But I'm sure they'll like the milk.

A hell of a lot of effort for
one pint of semi-skimmed.

Ooh, veggies.

It might affect our time but we've
got to get some fresh veg.

How much an peppers? £11.50, 5.00.





One more courgette.

This is slowing down our milk round.
Your idea! You stopped!

And we're off again.

[BEEPS HORN] Quick, Dad. Go.

One semi-skimmed, to be left
in the conservatory.

Oh, dear. Back down, I think.

I hope the people of St Agnes aren't
too upset if they get the wrong pinta.

We're doing our best.

Hopefully the right conservatory.

Sam's waiting with the stopwatch.

It's going to be close.

How did we do?


in 20 minutes.

So a bit behind.
We got some shopping in!

I think we've got a slight
confession as well

There seems to be leftover milk.
Quite a lot. You've missed some.

I don't know how to be honest.

Never mind. We'll make it up to him
with a good dinner tomorrow.

We've got beef, pork. We've got
raspberries from the farm.

Lots of vocals from halfway around -
I don't know how we found those.

We've also got our milk. Leftovers!

We didn't even deliver it!
A great deal, that.

It's one of those things...
You help out...

St Agnes is the perfect place
to relax and unwind.

But from time to time things
do get a bit more competitive.

Gig racing's probably the most
popular sport on the island.

Every week during the summer,

crews from St Agnes race
against boats from the other Islands.

The rivalry is fierce.

The World Championships are held
on the Scillies each spring.

Crews from all over the world take part.

I don't know that we're up to that
standard but we fancy giving it a go.

It's training night
for the St Agnes ladies.

Maddy? Yeah, hi. I'm James. Hello.
Hi. Nice to meet you.

Maddy Goudsmit plus our
new friend Kate from the dairy

are ready to welcome us aboard.

She did say she was talented.

Hi. Good to see you again.

Kate can tell you her grandfather rode
in these gigs when they were going out

and getting stuff from wrecked boats.

So the role of them wasn't just about
racing to prove who's the best island.

Not at all.

The rocks are so
dangerous around here.

so there was a lot of
shipwrecks in those days

We try and avoid that!

The islanders would race out
and try and win the pilotage

and get boats in through the island safely.

So the racing now is just a game but
back in the day it was the real deal

In return for some hands-on experience,
we've promised to feed the crew.

So I'd better prepare a hearty supper.

Gig racers have got big muscles
so they need meat.

Yeah. High protein and low fat.

We're preparing a really tasty barbecue

with some couscous on the side
and a little bit of relish.

We've got some time so we're going
to chop up our meat and marinate it.

First thing's first. Tomato puree.

Half a tube will go nicely in there.

And a good dollop of orange juice.

Garlic. About four cloves
of chopped garlic.

So in we go in here
with the smoked paprika.

About a teaspoon and a half.
Or a tablespoon.

That's more like a tablespoon
- it all fell out.

Two tablespoons. Maple syrup.

I'll put a serious glug of this in.

Little bit of rosemary won't go
amiss.

Bruise that with the back of my knife.

If I use the other side it gets chopped up.

Those flavours can come together slowly

but if I pop it on the heat
they will do it quickly

which means I can start marinating.

I'm stripping the sweetcorn kernels
from their cobs

and dicing pepper to add
as a base for the relish.

In goes the red wine vinegar and
some finely-chopped red onion.

The relish is now ready
Just to sweeten up

with a decent amount of sugar.

I'm going to cook this for about 15-20
minutes.

For our kebabs we've got some
more sweetcorn and peppers

plus some chunky pieces of beef
and pork from Troughton.

I'm getting really fed up
of doing this!

That's why you get your children
to do it - it's competitive.

Do you want to start getting
the flavour of the sauce? I could do that.

Do it!

The warmed marinade is ready
to brush onto the meat.

While all those flavours
are being absorbed,

we get to go out on the gig.
I hate doing this!

Can't we swap? No.

The relish is almost done. With
supper sorted, let's get on the water.

The girls have promised us
plans on their team.

It's nearly time to take on the men
in a gruelling head to head.

Better flex our muscles, James!

We're sailing round the coastlines
of the southwest in search of great food.

Today we're on St Agnes in the
Scillies, Angle to the locals.

And we're about to take part
in our first gig race.

Now you've let me get involved,
I'd like to reveal the secret weapon.

I'm full of your ice cream, Kate!
I'm ready to go!

With you in the team we'll
definitely win. Absolute rubbish!

My ears were flipping like Dumbo them.

I know.

And no.

When I go down that and we'll float anyway.

Right, ladies. Stroke!

# YELLO: The Race

I'm leaving James and the
girls to put their backs into it

while I take on the
vital role of coxswain.

Is that the race the boat to be.
That's where they put James out, see.

Gigs are around 30ft long.

They're built of Cornish elm and
designed for both speed and sturdiness.

We're on board Shah. She was
launched way back in 1873

and she's one of the original boats
used for inter-Island racing.

Doing a great job, ladies. And James.

It's pretty choppy. James isn't doing badly

but now it's time for the serious stuff -

a race against the bare-chested laws
aboard the Lyonnesse.

Go!

First past the line raise their oars
in a victory salute.

This is seriously hard work and it
really gets the adrenaline pumping.

You can imagine those gig men of
old, racing through these waters

to be the first to be alongside
those incoming ships.

This is brilliant, well done.

We're nearly there!!

Nearly them. Well done. Keep it going.

Well done!

Close but not close enough.

We were pipped at the post. Don't
raise your oar, James. We lost!

That was exhilarating. And the mains
have definitely earned their supper.

Gig rowing is highly competitive, but
the social side is just as important.

It's drinks all round
and time to relax.

How do you earn a living on the Island?

We do various things but
one of the things we do

is Nicky and I have
a chocolate company.

A chocolate company? Yeah. Oh, yeah.
On the island? Yep.

What sort of chocolates? It's called
Little island Chocolate Company.

Little...Island...Chocolate Company!

And we make dark chocolate, milk
chocolate and white chocolate.

Flavoured with essential oils
that are grown on the island.

All the oil is distilled
by a farm on the island.

We use their oil to flavour the chocolate.

Wm, way to go! I can get some?

Well, we just happen to have some here.

Lucky you!

I spotted that. That's why I came
and sat down beside you.

What have you got? Dark mint, dark
lavender, lemon and me geranium.

James and I have a competition
when we're cooking.

He knew I was going to use the
raspberries for my cooking

but I'll sneak in some while lemon
chocolate. Secret ingredient.

A little while lemon chocolate mousse
with raspberries. I'll beat hm.

It really annoys him
but I think it's great.

Meanwhile, the kebabs
we made earlier are ready.

After marinating in that tasty
barbecue sauce, they'll be delicious.

Get stuck in. Thank you very much indeed.

And perfectly complemented by a
courgette, cucumber and couscous salad,

and James's sweetcorn and pepper relish.

I've been looking forward to this all day.

It's going to be pretty good, I reckon.

It's delicious. It's really yummy.

I love the relish. That's really great.

And the meat is beautiful Yummy.

Best of the world!

Laura might be a bit biased. This beef
and pork comes from husband Sam's farm.

Rose, Maddy and Rachel have agreed to join
us on board our boat for dinner tomorrow.

We've had a great time on St Agnes,

but we're now heading back to St Mary's,

by farm of course, 'cause I've
done enough rowing for one day.

St Mary's is the biggest island
of the Scillies.

Really solid stone building.
Lovely little streets as well

Hugh Town is the capital of St Mary's,

and it's the only island
with a proper road network.

But this isn't Piccadilly Circus.

There's a grand total of 619 cars,

and only nine miles of mad.

Still got to look left and right,
though, Dad.

Run over by a bicyde - it's a bit dodgy.

just a few miles outside Hugh Town,
we find a hidden jewel of a cafe.

This is a surprise for starters.

That's the flag - Bavarian.
Bavarian!

A Bavarian cafe 800 miles
from southern Germany.

Let's go and say Guten Tag.

They've got palm trees!

The cafe serves all sorts of
noodles, imported from Germany.

From cakes and pastries to sausages.

It's run by Sabine Schraudolph.

She's going to guide
us through cooking

some of her specialities
but with our own twist.

It's Sabine's birthday by the way.
It is my birthday!

And you're helping us make cakes.

How long have you been on the Scillies?


I came on holiday and stayed -
fell in love with it.

How many people from Bavarian come
to the Scillies? Three of us here.

We've got a GP and we've got the vet.

I have some ingredients lined up.
No idea what to do with them.

Looks a bit like...

I think I'm aiming for Apfelstrudel

It's interesting to have
marzipan in Apfelstrudel

That should be in a Christmas
Stollen really. But we try.

I was thinking of Black Forest
gateau. It's a classic.

That's a classic 100 gr bar
of dark chocolate.

I've started by melting
some dark chocolate,

which I'll add to the caster sugar
and melted butter.

Sabine's kindly creaming it together
for me 'cause I hurt my hand.

Flee-range eggs – all different sizes.

Yes, they're flee-range.
I know the hens personally.

I'm just going to drop all four in.
Four in one go? OK.

Now... At this stage
you put your chocolate in.

A little bit at a time.

Going in now. Here we go.

Oh, look at that!

I could get used to
someone else doing all the work!

I'm enjoying being half of the mixer.

What's it like being the other half!
Lovely! Very nice, I must say!

I have to do so many cakes without
you. That's not good.

Well, to this...

So... Chef's perks!

The consistency is good, you know.

And if you had used cocoa powder
it would not have been the same.

I'm not one who's always right.

Not at all But sometimes.
Ready? Go in.

Then we go.

And for how long? Um...40 minutes.


James, you're a lovely man
but you wouldn't get a job here.

I couldn't afford doing strudel...

Wasting the apple.
And end up with all these...

Lovely apple. Delicious.

I'll keep them and eat them
as a punishment.

Have them in your lunch box.
Yeah. Thank you.

OK, tell me a bit about Apfelstrudel.

What does Strudel mean? Strudel
only means the pastry around it.

And you can have it savoury,
you can have meat in there.

Mushroom, spinach, ricotta.

You can do anything with a Strudel.

But one of the most famous ones
is the Apfelstrudel.

as they have a lot of apples in Bavarian.

Is it something which is a special
treat or is it done regularly?

What sort of a dish is it?
It's not a special dish.

It's regular because it's cheap.

My Strudel will be filled with
flaked almonds, butler,

apples, brown sugar, cinnamon and nutmeg.

Making pastry for a strudel takes
more time than we have.

So ready-made filo sheets
will do the trick.

What I'm doing is brushing
with that butter mixture.

Delicious. And then do I simply...?

Put the apples on. Yep.

And how many layers are you going
to have so I can ration...?

Two layers if possible. Two layers.

OK. So that is very good.
I like that.

Nice variation.

A bit of pastry.

And then some more.

It looks delicious, eh?

I'm adding dried fruit and marzipan
to the layers of spiced apple.

A coating of single cream,

a sprinkle of brown sugar
and some flaked almonds

and it's ready for the oven.

While the strudel's baking,

I'm going to fill and decorate
my Black Forest gateau.

I've got a nifty little tool
to slice my cake into three.

Three slices!

The first slice is layered with black
cherries steeped in cherry liqueur.

Next, a generous helping
of whipped cream.

We've attracted quite an audience
for the tricky topping-off.

Wow!

Now what we're going to do is we're going
to press the button and turn the cake.

And we're going to start from them.

Ready. Come on, come on, come on.

Come on, come on.

I can't come out any further!

Good! Let's get it back.
It's really close to being good.

Dy the time I've spread the cream evenly
and popped on lots of those boozy cherries,

It looks a bit more like a proper
Black Forest gateau.

I've never made one like that.

Hello, good afternoon.

Here we have some apple strudel

We're letting Sabine's cafe customers
decide who's won our Bavarian bake-off.

This is the Black Forest gateau.

The strudel.

I haven't had one with marzipan.
That adds to the flavour.

Very very nice indeed.

Real dark chocolate. Absolutely
fantastic.

I like the cherries. And the chocolate.

And the cream. And the Kirsch.
And the Kirsch.

The Kirsch is quite strong at the bottom.

I'm hearing the odd vote for my dad

but I reckon the Strudel
is winning hands down.

They're unanimous on this table.

I like the Strudel.
The strudel is excellent.

It was worth the walk, yes? It was.

It was worth the walk.

Sabine's is the vote that really counts.

She has changed into traditional
Bavarian dress for the judging.

Shall I dig? Yeah!

Go girl.

Oh, I must say, really light and lovely.

The fork cut through that well
considering how massive it is.

There's not enough kirsch.
in there for my liking.

I'm really looking forward to this one.

It says strudel cafe.

Let's just see. Mmm...

Lovely. Nice crispy on the top.

Let's see. I'm a bit iffy about
the marzipan but then we are.

That's a bad sign!

What does it taste like?
That is really delicious.

The marzipan? The marzipan
and spices. Does it work?

Lovely! No ambiguity.
Of the two the Strudel wins.

Definitely. Congratulations, son.

Thank you very much.
Definitely.

Congratulations, son.
We've had our German experience here.

Fancy joining us on the boat and we'll
give you an isles of Scilly experience?

What is going to happen?
I really want some German sausages.

That doesn't sound very isles of Scilly!

It's not very St Mary's. Yeah, I can
give you some sausages. No problem.

What are you going to do to them?
No, I want a surprise!

James'll do anything to get votes.
German sausage on a Scillies menu?

I ask you!

Sausages? Strudels?

That sounds to me like the whingeing
of a “7on man!

As Sabine might say - wunderbar!

Our mission to find great food and
people who share our passion for it

has brought us to St Mary's
on the Isles of Scilly.

We've already gathered
some tasty local ingredients

to cook dinner
on board our boat,

and we've invited four guests to join us.

But we've still got some exploring to do.

St Mary's is just two and a half
miles by one and three-quarters across.

Yet, despite its small size, it's
the largest of the isles of Scilly.

It's been protected over the
centuries by Star Castle.

The castle is the shape of an
eight-pointed star.

You can't see the full impact
from ground level,

Just a due from the
jutting walls and angles.

But from above it's amazing.

The castle is a star within a
star-shaped walled garden.

It's now a hotel but the hotel-owner
Robert isn't just a hotelier.

He's also a fisherman and he keeps
the place supplied with lobsters and crabs.

I could do with some crab for tonight.

I'm going to send James off
fishing with Robert,

while I source materials to make
a handy crab cr*cker.

Robert, I feel over-dressed.
Is this suitable to go crab-fishing?

Well. we'll be putting our kit on
when we get on the boat.

So you don't go out like that.

I thought that was the castle
gentleman fisherman look.

Robert Frauds has had a passion for
fishing

since he first went out on his
uncle's boat at the age of four.

But his uncle advised him
to get a proper job

so he went into the family hotel
business in Cornwall

He's never lost his love of the sea
and now he manages to combine both careers:

Hotelier and fisherman.

We're off to check his crab
and lobster pots.

And he's letting me take the wheel

This is the first time I've ever done this.

I have to say Robert
is being very trusting.

It's amazing.

The flag flying on Robert's boat
is the isles of Scilly flag.

I'm going to be helping Graham
get some crab out of the pots

and then rebaiting them.

The halt we're using today -
there's two sorts.

There's some salt mackarel.

But there's also some other slightly
less pleasant bits of dogfish or huss.

I have to say it does smell quite a lot!

The islands sit in shallow
water on a rocky shelf

which falls away sharply
a few miles offshore.

Is this deep water here?

Yeah, we are. We're on the drop-off here.

So we're in about 70 metres. Right.

There's our first pot!

There are legal limits on the size
of brown crabs that can be caught.

Robert, and crewman Graham Drew,

can tell at a glance, or measure
if they're in a bit of doubt.

Ones that are too small get thrown
back to keep growing.

A crab like this one...
how old is that?

That would be about eight years old.

Do you still get excited
when you haul in a pot?

Is there that element of seeing what
you've not in there? Always!

Always!

The great thing about all these small
crab that we have to throw back.

Is that it shows how sustainable
the fishery is.

Robert has handed over
the day-to-day management

of the Star Castle
hotel to his son,

so he's flee to go out fishing
nearly new day.

He pulls up between 150
and 200 pots on each run.

It's hard graft and the rewards
are modest. But he loves it.

Get 'm off!

I still have a healthy respect
for those clam.

Gloves or no gloves,
they'll give you a nasty nip.

I need to work on my manly skills
and stop grabbing it like a girl!

This stretch of water is but for crabs.

But we've had the occasional
young intruder.

Nice little lobster.

See that one again
in a few years hopefully.

We've got a pretty decent haul of crabs.

Plenty enough for my dad's starter.
So it's time to head back in.

Robert, I had a really good time.
Thank you very much.

Pleasure. Do you think I've done
enough work to earn myself a cab?

I think so. Pretty good first day actually.

Can I get a cooked one as well?

We can cook one up at the castle for you.

Do you fancy joining us for a meal
on the boat? Result. Thanks.

I'll see you soon.
Thank you, Graham. Cheers.

My dad's promised to meet me on the front.

We're going to collaborate to get
the meat out of my calls.

I'm looking at the box of noodles.
I'll tip it out for you.

A crab like this has got
a really thick shell

Our challenge is to work out how to
get into the shell to get at that meat.

Without obliterating it!

The idea is to create
a crab-cracking pendulum.

One big lock attached to a stick

that'll break the shell
against a smaller, flatter stone.

You have to be able to calibrate this.

Calibrate? I can't believe
you're using words like calibrate

with a piece of
driftwood and a stone!

I'm lashing the hammer stone tightly
to my driftwood with a shoelace.

And I'm fixing the flat stone to
the hack of the cute.

The pendulum will swing on another
lace tied at the top.

If you've just turned on this may
look like we're playing with a box.

And a belt. Two stones, a lace,
and a little bracelet.

We are.

What's next? Here we go.

This is going to be great fun.

You hold the crab claw
and I'll hit it.

Watch my fingers.

[film it here. Let me have a go!

Who says you get to do it all?

[film it here. Get off!
Turn it round. No!

[film it here. Get off!
Let me have -!

I'm a Cancerian. I lead the
horoscope recently.

It said this month was going to
be difficult with family issues!

Yeah! Tap it now, you see?

That's it done. We
don't want any more.

Okay. Next one.

Yay! Whoops. That's your one.

Oh, look at that.

If you like your crab it doesn't
get much better than that.

Thank you, Robert.

It tastes good.
I forgive you now it's tasty.

That's just done exactly what we want.

I can't believe how good this is.
We should patent it.

This is a silly contraption.

Boom-boom, it was a joke!

You're a joke!

I may be a joke but I have got
no splinters in my crab claw.

I thank you. One-nil to the engineers.

What are you talking about?

Your bit was a lock on a place of stick.

Which did all the work!

If it hadn't been for this it
wouldn't have worked.

just put it in the ground.
One-nil to the engineers [!]

I want my belt back.

It worked, son. Just admit it and move on.

There's cooking to be done back
on board our boat.

I'm making crab and cucumber jelly
to go with my crab starter.

On each of my plates I'm going to
have a nice slice of crab jelly

and some crab salad. Crab salad
really fresh.

Little bit of lime.
Little bit of dill.

Little bit of mayonnaise. Keep it
very simple and it's a winner.

First I need to peel
and cube the cucumber.

Pop it into a colander and sprinkle
it with salt to draw out the moisture.

Half an hour, moisture
will come out of this.

Meanwhile I'm going to get my stock ready.

I've simmered the bashed-up crab
shells with water and a bit of wine.

Draining it through a
cloth means I'll be left

with a stock that's fully of
crabby flavour and no shell

For my jelly, I've got
my de-gorged cucumber

which means the moisture's out of it.

Next I'm putting the zest of a lime.

This is now ready...

"to pop in my jelly.

The crab stock is simmering gently.

Into it goes some pondered gelatine,

stirred all the time to stop it
going lumpy.

Turn that off. I'll leave it
to cool for a while.

Having met Sabine, I've decided to
give my main course a Bavarian theme.

With German sausage and spaetzle.

Now, spaetzle sounds quite odd
and that's 'cause it is.

It's basically a dumpling made with
flour and egg

that you cook in boiling, salted
water.

The way you know it's cooked is
when it floats to the surface.

I'm going to try to get lots of air
into it - a dough/batter mixture.

As that air expands,
it'll float up to the top.

I'll skim it out and sauté it
with some sausage.

The end dish is a bit like a German
version of toad in the hole.

I've never made Spätzle before
so this is a risk

but hopefully it'll impress Sabine.

First, I sift the flour and add four
beaten eggs.

Then season my batter with salt,
cracked black pepper and mustard.

I'm now beating it vigorously.

To slacken up this batter
I'm adding in 50mi of milk.

And now going to work this quite
hard to try and get lots of air into it.

Now going to pop that in the fridge
until use it later.

The stock's cooled a little bit now.

The final thing is to pour it in
with my cucumber.

As this chills down a little bit
I'm going to stir it

to make sure the cucumber
gets mixed through.

Otherwise I'll have a floating layer
of cucumber and a lot of stock.

Finally, I pop it in the fridge
until ready to serve.

It's on to pudding with raspberries
from Tin Town Farm.

I don't need many 'cause it's only
a little layer in the bottom of my mousse.

And a little tiny bit of sugar.

And earlier on our travels we found
some elderflower and lemon liqueur.

I'll puree that down,
have a raspberry layer.

On top of that white chocolate with
lemon in a mousse. It's a winner.

Once it's reduced,
I can start the layering process.

So in her! I'm going to pop
some of my pureed raspberry

with some of my elderflower
liqueur in it. just a dollop in each.

For my chocolate mousse I've got the
little island Chocolate Company's

white chocolate with lemon in it.

And put a little bit of elderflower
liqueur into it.

It's still just about runny.

I'm going to add it to
some gently beaten cream.

It's quite a heavy mixture
and I need to lighten it.

Now I want to fold in some can whites.

And this is not going to be beaten.
It's going to be folded in.

I want to keep some air in,
make it lighter.

That is now no longer a heavy cream
and chocolate mixture.

It's all light and fluffy.

I tried to keep the bubbles from the
beaten eggs in it.

So it doesn't go all heavy.

Nothing wrong with a nice heavy
chocolate pud.

But this is not what I'm aiming at.

I want a light, white, chocolate and
raspberry mousse.

I'm going to pop this in the fridge.

So it's ready for our guests.

James doesn't stand a chance.

If my call starter doesn't scoop
all the votes from our guests,

this pudding surely will.

We're on St Mary's in the isles of Scilly.

searching out the best local ingredients
to cook dinner on board our boat.

We've invited five of our new friends from
here and neighbouring St Agnes to join us.

They'll be choosing the but dish
from the ones James and I are cooking.

I've got a bit of time before I need
to crack on with my main course.

And I want to create a reminder
of our time here in Hugh Town.

I think there's something really odd
about painting something so peaceful

that was actually designed for w*r.

In 1588, after the Spanish Armada,
they built those garrison walls.

They were then repaired in the 18th century

and continued to be used
up until the second world w*r.

It's a really odd paradox that
you've got a tranquil harbour them,

amazing buildings and the idea of
defending St Mary's against invaders.

James has taken his eye off the ball.

It's all about the competition for me.

And my crab starter is surely a winner.

That's a cab and a half.

'Cause James and I ate a crab
when we were experimenting.

A teaspoonful of flesh dill.

Next, I need to get my lime.

I'm going to be using
the zest of two limes.

About a teaspoonful of lime juice.

I need some but not too much.

Crab's going to win.

Then we go.

I need a bit of cucumber
which I'm going to mate into this.

A lot of cucumber in the cucumber
Jelly funnily enough.

This is just to make sure
two bits come together.

And I'm going to...cucumber-ish it.

That's about...

That's about half a tablespoon
or a teaspoonful and a half.

That's enough of that.

Right...I need to bind it all together.

Mayonnaise.

Oh, yeah.

A taste to see I haven't got
a mis-match of my flavours.

Right.

[WHISPERS] James is in trouble!

He did all the hard work,
brought back the crabs.

And it could be another victory for Dad.

This is going in the fridge
till we're ready.

To go with my German sausage
and Spätzle,

I'm making an onion and Madeira gravy.

The onions have softened in butter.

Flour helps thicken the sauce,

and a good glug of fortified wine
will give it that extra rich flavour.

Plenty of seasoning, some beef stock.

And then it's back on the heat
to finish cooking.

It's a bit of a sausage fest down here.

I've got all sorts
- a trio of German sausages.

The first one here is a bratwurst.
It's been smoked.

I'll bake that in the oven,
brushed with olive oil.

Second one, very peppery,
and some pancetta to go with that.

That I'm going to fly up and sauté
with the Spätzle.

Mustard and black pepper Spätzle.

So hopefully that will work very well.

The final one is my secret weapon.

I'm actually going to cook it in
sauerkraut

with a little bit of mustard.

So, starting off with the bratwurst.

All I'm going to do...

Slice in at an angle so
when they cook...

They open up and look extra fancy.

In a tray. Same again.

I'm putting a little bit of olive
oil in a pan. About a tablespoon.

I'm going to chop up this lovely pancetta.

Next up, I've got these lovely
peppery sausages.

Stir that together, get them all coated
in a bit of oil.

That's two of the sausages down.

I'm on to the final part
of the trio which is this.

What I'm going to do is cook it
in sauerkraut.

Very simply slice it up.

Cutting it an angle.

In a pan.

And then we're going to add in
two teaspoons of mustard.

I'm putting a lot of sauerkraut.

I'm now going to slow-cook this for the
next half an hour or so.

And really let the sausages infuse
with the flavour from the sauerkraut.

Mix in the mustard.

It should be a nice side dish to
serve as part of the trio of sausages.

So, on the menu tonight...

Our guests have arrived.

From St Mary's, there's
fishing hotelier Robert

who's brought along Sabine
from the Bavarian bakery.

Hey, Robert! Good to see you again.
Come on board.

And from St Agnes,
there's dairy farmer Sam,

chocolate-maker Maddy and her
gig-rowing crewmate Rachel.

Lovely to see you. And a dress!
Well done!

It's a beautiful evening so we're
serving dinner on deck.

The moment of truth. Has my cucumber
and lime jelly set properly?

Well done!

He shoots, he scores.
Never doubted it for a minute.

A slice on each plate.

A quenelle of that lovely crab, dill
lime and cucumber c*ck.

And it's ready to serve.

Ladies and gentlemen, here we have
your starters.

It's very dainty but a very nice reward.

It's very dainty. I like it.

Our crab-cracking machine
was pretty special

Special? It worked but let's
not say it was special!

THIS is special I'll give you that.

Crab is such a lovely fish.

We tend to um...

just have it as it is
with a little lemon or lime.

It's just so good like that.

But this is very interesting. To
have the jelly with it. Done well

I think it's absolutely delicious.

The crab is not greasy. It's lovely.

One thing - it could be a bit
more citrussy in the jelly.

New to me. New to me.

I haven't had jelly like this
before at all So...good.

I'm a big fan of cab. This is
really moist, really flesh.

Absolutely delicious.

It's Spätzle time!

The dough's seasoned with salt, pepper
and mustard and sliced into strips

which are then dropped into boiling
water.

But when they float to the top
they're ready for the next step.

What I'm going to do is sauté it
with the black pepper sausage.

So I've got that black pepper
cracked sort of texture in the Spätzle.

And I'm going to put it in there
with some pancetta and sausage.

Dad's doing the one cooked in
sauerkraut with more mustard.

I'm serving my trio of German
sausage, sauerkraut and Spätzle

with some green beans -
a little nod to healthy eating.

The smoked sausage, pancetta and
savoury German dumplings

have all browned nicely.

The final touch - an oven-baked bratwurst.

Ladies and gentlemen - your main course.

Oh, wow! Here we no.

Oh, look at that!
I know what that is!

She knows what it is!
Toad in the hole!

No! I love it. It's Spätzle!

Oh, I am absolutely...

Ohh! Really excited!

I'm going to let our guests decide how
much md-wine gravy to add.

Nobody's eating the beans.

The beans are really just for
the colour, aren't they?

But they're nice as well. I hope.

Very Germanic. It is, isn't it?

It's not what I expected to be
cooking in St Mary's but...

I didn't expect to meet Sabine and
do all that.

Sabine seduced you to the dark side.

You went along them, you made a Strudel,

won the Strudel competition and all
of a sudden we got Spätzle and sausages.

If I win this one I might change my
middle name to like...

Otto. My grandfather was called Otto.

That would be funny, wouldn't it?

Fantastic. It's really savoury.

Absolutely delicious.

As a whole I think it's really delicious.

Is it Spätzle? Spätzle?

The Spätzle's really unusual.
I love it.

It's a bit like a kind
of...savoury scone.

Kind of pancakey thing.
But it's really yummy.

It's great with the sausages
and I love the gravy.

The gravy is yummy. I mustn't say
it's a traditional Scillian meal.

But it's very good! I wasn't
expecting him to produce this.

Unusual for here.

But er...It's going down all right!

The Spätzle should be a bit smaller.

The taste is lovely.

But the shape...the shape
should be a bit smaller.

The competition's really hotting up.

I might need some votes for my raspberry
and white chocolate mousse to win the day.

I'm topping each one with Maddy's
hand-made chocolates and a flesh raspberry.

Pudding is sewed.

SABINE: Very delicious.

MADW: Really chocolatey.

It really is. That's delicious.
Oh, it's lovely!

When you get down to the raspberry
with the chocolate mousse.

Delicious! That is really yummy.

You could sell that.

Fantastic! And great local produce
again. What can you ask for?

The chocolate, the milk, cream.

Fantastic.

Our cream. Maddy's chocolate.
And our raspberries.

That's a real taste of St Agnes and
first time it's been done that well

I love it. It's great. We haven't
made many puddings with the chocolate.

So it's really...inspiring. Good.
Yummy.

This would go down well with the Shah crew.

We have puddings after every race.

I knew the girls and the Shah
would eat lots of puddings. Why?

Why would you say that?
You're so sweet!

Not the size of our bottoms?!
You were quick with that.

Go for it, son. Thank you.

Nice and light. It's a mousse, isn't it?

Very good. Nice having the raspberry.
It cuts through that sweetness

with the chocolate on top.

I put a little bit of alcohol in it.
Always needs alcohol

It's quite girly, isn't it? I think
you've got a winner them.

There's too many of them
from St Agnes out then.

Shall we go see?

If your favourite course was
the crab starter raise your hand.

Thank you. If your favourite course
was the main course,

the trio of sausage,
please raise your hand now.

If your favourite course was the St
Agnes pudding, raise your hand.

You can't have two votes, Sabine!

Well done. That's a victory.

I won that one! The St Agnes pudding.
What a winner!

Glad you enjoyed the starter as well

Thanks very much.

Whitewashed!

I can't believe that even Sabine
didn't vote for my main course.

It's a good job you're my dad or
I wouldn't be sitting next to you.

Well done.

Got to catch him up.
This is looking bad.

Our first taste of the isles
of Scilly has been fantastic.

But we've got three
more islands to visit.

So it's farewell to St Mary's
and on to new horizons.