02x30 - Fowey

[bunniefuu]

This is one man went to plough, went
to plough a meadow, with his dad.

'All to make dinner
for some very special guests!

That is absolutely wonderful.
Just what a boy needs.

'We are on the final leg

of our culinary adventure around
the beautiful Cornish coast.'

'We have left Falmouth Bay behind us.

We are making our way back
to when our journey began,

our home port of Fowey.'

'It's been an epic voyage.

We've taken in the isles of Scilly,
and the Channel Islands,

with skipper Rob and first mate Morwenna.

They have kept us safe
in all weathers.'

All of a sudden,
we have got 23 knots of wind.

That is windy. 23 knots? Yes, 24.5.

I'm suddenly thinking this is not a
good time to be standing up fishing.

'Our last sail in Cornish waters

takes us roughly 30 miles
from St Mawes,

at the tlp of the Roseland Peninsula,
home to qu.'

'We have had a great time,

met lots of lovely people and eaten
some amazing food.

But it's a good feeling
to be coming home.'

We've really enjoyed cooking
for our guests on board the Morwenna,

but it's been a competition
all the way. It is close.

It is neck and neck. This time,
I'm doing the starter and the pudding.

I'll be doing the main course.


Whoever wins this one,
wins the competition.

No pressure, son.
No. All to play for.

Oh, it is close, isn't it?

'The town of Fowey stretches about a mile

along the West Bank
of the sheltered estuary.

It is reckoned to be one
of the most unspoiled areas

on Britain's south coast.'

The river Fowey starts life
up on Bodmin Moor

just north-west of Brown Willy.

It comes all the way down here
to the English Channel

Ferries cross here every day.

There is a foot passenger ferry
going across to Polruan,

and we have got the car ferry
going to Bodinnick.

Although tourism is a major part
of the town's economy,

it is also very important
as a busy trading port.

Over 40% of all of the cargo of the
south-west passes through here.

'Once we are moored up, we will be
off in search of more great food

and people who share our passion for it.

This may be home, but there's always
something new to discover.'

Favey has got a rich maritime history

dating all the way back
to the middle ages.

Warships and galleons have
sailed out of here for centuries.

Sir Walter Raleigh, Francis Drake...
They both sailed from here.

And now, the Strawbridges.
We are in good company.

This is a deep harbour, and on
the corner, we have got a port.

Shall we go and see the man in charge?

Big commercial vessels, aren't they?

Paul, lovely to meet you, sir.
Hello, d*ck.

'Captain Paul Thomas is harbourmaster here.

He is also a qualified pilot
for large ships.

A talented chap.'

'I'm interested in the difference
between his two roles.'

Well. the pilot is employed by the ship

to provide the local expertise

to bring him safely in and out of harbour.

I'm actually contracted by the
captain of the ship to assist him.

The harbourmaster's role
is the overall governing

of the port and all the authorities.

They are very distinct roles.

Historically, our boat the Morwenna
was a pilot cutter.

But are harbourmasters something
that go back a long time as well?

The board in my office
goes back to 1846, I think.

That was the first harbourmasters.

Interestingly, there have only
been seven harbourmasters.

So, you are in it for life?
It tends to be that way.

How long have you been doing this?
Two months. Oh, right!

This commercial end is something
a lot of people aren't aware of.

How big a part of the boat traffic is it?

In terms of numbers, it is not huge.



But in terms of revenue for the port,

and employment for the area,

it is massively important.

It feels industrial.
We have come around the corner!

And it is so different. Yes. I have
got my tugs here waiting to help.

There are three tugs there that we am.

We will be using one today.
Good Cornish names, then?

Well, they are, yes.

Morgawr is named after a
mythological sea serpent

that used to live between Dodman
Point and Rame Head. Wow!

A giant sea serpent.
That is just around the corner.

Exactly. So, who knows what we might see!

You're not going to move that one, are you?

Yes, this is the one we are
going to sail now. What?!

So, if you're game,
we will take it to sea.

The captain said it was OK for you
to come on board.

Us as well? Yeah. Yeah!

'This is properly exciting.

Paul is going to guide
this huge container ship

out into the English Channel.

She is the length
of a football pitch

and tanks more than 7,500 tons of freight.'

Maximum draft. Seven metres.

'Seven metres is a very deep draft.

To account for swells, you need even
more water under the hull

so it doesn't bounce off the bottom.'

This is the Hungry Sailors
behaving themselves.

I'm going to stand by the flowers.
I want to be nearer the gadgets.

So, what we'll do,
is we'll take the tug,

and we'll make the tug fast, just
to help on the first two corners.

What's the cargo on this boat?

It is China clay, James.

It is Cornwall's main export.

And this particular cargo is off
to Abu Qir in Egypt.

d*ck, can I introduce
the captain of the ship.

The captain. Hello, sir.
Nice to meet you.

Lovely to meet you, sir.

Thank you for letting us on board.
You are welcome, gentlemen.

RADIO: Morgawr, all fast.

The tug boat is all fast now, Captain,

SO we can Carly on.

Dead slow ahead.

Port 20.

Dead slow and stem.

Stop the engine.

It's a big old vessel, isn't it?
Yeah.

Starboard 10. Starboard 10.

'This is serious stuff.
There is no margin for error.

It is a job that takes
massive concentration.'

Starboard 20. Starboard 20.

Is this something that you are used
to doing? Does it faze you any more?

Yeah, it still does. It is one
of the biggies of the job.

I think if you don't get a bit nervous,

than you might make a mistake.

Good man, good man.

'Fowey has been shipping
China clay to the world since 1869.

Tugboats were introduced


They made it safer to negotiate
the mile-long stretch of river

between the loading jetties
and the sea.'

[FOGHORN BLOWS]

'The Morgan can generate a pull
of 24 tons,

so that's a lot of tugging.'

We have done the two tight turns,

so I am happy now to let her go.

'The tug's work is done. The Cimbria
can make her own way from here.

Still under Paul's supervision, of course.

His job is not done until
she reaches the open sea.'

Thank you very much, Captain.

All the best. Speak soon.

Very good manoeuvre. Thank you.
See you next time, I hope.

Thank you, Captain. Safe journey.
Lovely to meet you.

Thank you!

What an experience!
Yes, thank you so much.

My pleasure.
People always used to say,

'You pay a pilot for getting a boat out.'

We would like to repay the favour
of just having us to come with you.

Can you join us for something to eat?

It is only in Fowey!
That would be terrific.

It is all local produce.
No piloting involved?

No. None at all. Even better.

You have done all of that.
Thank you very much.

'Time to get back to Fowey.

You won't be surprised to hear that
watching other people work

has given us quite an appetite.'

It is not just large commercial
vessels that pass through Fowey.

There are over 1,500 resident
pleasure vessels here.

In the summer, that rises to 7,000.
As you can imagine,

that number of people
amongst these narrow streets

means it is a bustling place to be.
There is also a thriving food scene.

We are feeling a bit peckish,
so we are going to check it out.

'There is plenty of choice in Fowey.

It has got everything from cream teas
to gourmet gastronomy.'

'One of my regular haunts
is Sam's in Fore Street.

It is a burger bar
with a musical theme.

I've always fancied a go

at making my own all-singing, all
dancing burger.

Mate, good to see you. Hiya, Sam.

How are you going? Yes, good.

Hiya. What's the chances of us
getting in the kitchen?

I know you're not open, but maybe we
can cook up a couple of burgers?

Yeah, we're just about to open up.
We can squeeze you in.

We'll be quick. Thank you, sir.

I've only been outside.
I've never been in here before.

Think of flipping burgers,
and then forget it.

This is gourmet massive burgers. We
are going to make a little challenge

and see who can produce the best one.

I'm going to go for my Blues one.
You are doing a Greens one?

Who is going first?
Paper, scissors, stone?

One, two, three...

Oh! OK. You go first.

I'm going to go out there
and plan how to beat you.

You're leaving me? I don't know
how it works! I'm lost!

My Greens Burner is actually
just a green burner.

I've got everything green
I could find in here

and I'm going for it pork-based.

I'm putting most of it, two
thirds, into my meat,

and then a third into my drizzle.

I always put a little cross
in my chilies, like this,

so when you chop it,
the pieces are smaller.

'I've chosen a flavour combination

of spring onions, green chilies,
capers, and parsley.

Apple will give it a touch of sweetness.

And for a bit of extra tang,

the finely chopped zest and juice
of a lime. Oh, very green!'

Finally, in here, a little bit of olive oil

And that's my drizzle sorted.

Now, my final coup de grace...

It's a green burger, so I'm going to
have fried green tomatoes.

And I'm going to slice my tomatoes.

'Green tomatoes are unripened fruit.

They are delicious when properly cooked.

In this case, tossed in flour and fried.'

Oh!

'My dad reckons I will be green
with envy over his burgers.

Not a chance.
By the time I have finished,

he is going to be feeling blue.'

There are four elements
to the Blues Burger.

It is like composing a chord.
I want it all in harmony.

I'm going to start with some smoked
cheese. Really easy to try at home.

I have got a saucepan with a lid.

'I have put a rack on the bottom
of a large pan

to hold a really good chunk
of soft goats' cheese.

Fresh thyme is going to add
a lovely smoky herby flavour.'

Now the cheese is smoking,

I'm going to get on with my barbecue
sauce. Dead easy.

I'm going to chop up an onion,
some garlic, and some chilli.

Blueberries for the Blues Burger.

These are going to add a really nice
sweetness to it

and give it a bit of colour.

Bourbon. A splash of that.

And now a little bit of Cola.

A little bit of Worcester sauce.

A decent dash of that.
And some lovely molasses.

That is going to add that lovely
rich barbecue colour.

'Cola might sound a bit odd,

but it is an American thing,
and it works.

Chopped blueberries to sweeten,

and plenty of cracked black pepper
for a bit of a kick.

I am saving my beefburgers with a
rasher of smoky bacon,

a slice of smoked goats' cheese,
and some of that cheeky relish.'

Go for it, son. Right,
good luck, Dad. Burger flipping.

'I have got to be honest.
They both look very edible.

Restaurant owner Sam Sixton
and his rock and roll staff

know a good burger when they see one.

They have been serving
hungry diners here in Favey

with a dozen different
varieties since 1988.'

Right.

Here we have got our two burgers.
First up, the Blues Burger.

It's got some smoked goats' cheese
and a blueberry barbecue sauce.'

There is a real musical theme
in the restaurant

and we're going to let them decide
which burger rocks the diner.'

It is good with the sauce.

Lovely. A nice burger, mate.

'That was the warmup. Now for the
headline act. My pork burger.'

Right, here we go, try mine.

Mmm, look. A quick look.
That is what we like to see.

♪ BILL HALEY AND HIS COMETS:
Rip it Up

Very good. Good flavours.

Good for breakfast.
A good time of day.

Yours is rich and beef, but mine
is sharp and pork. Yeah.

Right, who wants to go for the
whistle stop.

The green tomato one.

[ALL LAUGH]

Fingers crossed.
Who liked the Blues Burger then?

Yeah. I must admit,
the Blues Burger is good.

It is good. That is Sam's all over.

I liked mine...
[ALL LAUGH]

'I'd say their Judgement
was a little off key.'

Sam, that was great.
I'm glad the right burger won.

'No, Dad. The boys clearly know
a hit when they taste one.

Straight in at number one. Result!'

'We are in Fowey,

on the final leg of our journey
around Cornwall

in search of great local food
and people to share it with.

We've got our first guest for dinner,

pilot Paul, the Fowey harbourmaster.

But there's a lot more exploring to
do in this corner of the county.'

'We've been offered a lesson in
ploughing with heavy horses.

I love trying my hand
at traditional country skills,

so we've come to Penance Farm
at Grampound to have a go.'

'The farm is owned by David Warne,

but the ploughing is done
by Alfie Trethewey

and his young apprentice Bryony Gill'.

'I've got a special reason for coming.

'Alfie's team of grey Shire horses
pulled the carriage at my wedding.'

Lovely to see you again, Alfie.

James went from the church
to the Newhouse Farm on the horses.

A distance of 200 metres.
How long did it take you?

They went everywhere! No.

They went all the way around
the village.

All the way around the village.
That's right.

It was great. So majestic.

So, you actually used to work
this land? Every day. Wow!

With heavy horses? Yes.

When I left school, we had two small
tractors and five horses, I think.

The horses stopped in 1973.

That was the year my father died.
And that was it.

If you had a pair of horses,

they couldn't do this field, could they?

They'd plough an acre a day.

And the farmer, when he was
ploughing an acre,

he would walk between 11
and 14 miles a day,

depending on the width
that he ploughed his furrow.

When was the last time you ploughed
an acre? Yesterday.

Bryony, I have got to tell you,
they are huge.

They are fairly big.

And you are not exactly the biggest
person in the world.

Do you have any problems?
I struggle sometimes.

Have you got a pair of horses each,
then? Yes. A pair of horses each.

I can see a ploughing competition
in the offing here.

That sounds like a good idea.

Let's swap sides.
I'm going to go over here.

Put the pups over on that side!
Age and wisdom.

And, sir, it is your field.
Are you going to see who wins?

I had better had, I suppose.
An impartial judge.

I am up for this.

Right, shall we go and get ready?
Yeah.

'I am with my old friends
Angel and Brave Lad.'

This one's? Wilfy.

Wilfy, doesn't matter what I do,
just go in a straight line, big boy.

'I am working with Wilfy and Juna.'

♪ Stuck in The Middle With You

'The brasses aren't just for
decoration.'

When they went to their ploughing
matches,

they got presented with a brass,
which they put on their harness.

And that was their CV.
Who is going to win?

Well. I think we probably will, really.

Well, I think we probably will,
That's my man. That's my man.

It has got to be age before beauty,
I think, don't you?

No, I don't think so.
We will see about that.

I agree.

I think... It's quite a steep hill,

and I think my dae is going to struggle.

'Alfie used to be a farmer,

and he also works as a stonemason.

But the horses are his real love.

He hires them out for carriage rides
at weddings and school proms

to subsidise his passion for ploughing.

He competes all over the country.'

'Alfie first taught Bryony how to
plough more than 10 years ago.'

Look at them go!

'She is one of only a handful of
women who compete.

When she's not behind a horse,
ploughing a straight furrow,

she's a jewellery designer!'

It is an awful lot of field, son.
It is.

This is, one man went to plough,
went to plough a meadow...

With his dad.

Good luck, Dad. Enjoy, mate. Enjoy.

The combined age of my horses
is less than James's.

That sounds suspiciously like an excuse.

I have got the young ones.

I am just going to go
and train them with Alfie.

Well, I have got the professionals
over here with Bryony.

We have been talking tactics,

and what we are going to do

is have the horses pull the ploughs
and make straight lines. Yeah.

Hopefully. What do you mean?
No, not, 'Hopefully'!

Look at James. He looks worried.
I'm not worried. I am confident.

Right. Go on.

'Juna is just two years old

and she has only pulled a plough
five times before.'

Come over, Juna! No, no, no!

'Combine that with a novice
ploughman... Me...

and despite our boasting, the truth is

that we've got our work cut out
to beat James and Bryony.'

They are warming up now.
That's right.

They will get going in a minute.

There we go. Steady!

OK, and drop it in now.

That's right. And let go.

Whoa!

Now, I do think
that's a little bit deep.

So, tiny adjustments actually make
the difference with the depth.

Here we go! Minor calibration,
huge horses.

Feels a little bit better, actually,
doesn't it?

In a second, I have to press down
on the plough

In order to get it to come
out of the ground.

Out now? Now, yep.

Whoa! And lay.

That is a nice little furrow.

Look at that.
Look at this straight line.

That is what we are aiming for.

I think my dad over there
is doing quite well

Obviously he has got a good teacher,
a good pair of horses.

But I don't know. I am just not sure
how straight they are going to be.

I don't fancy their chances.

Steady. Steady now.

Somebody's cheating!
Why are we cheating?

You're giving James
an unfair advantage.

No, I'm not.
I think it's the opposite.

We both know that. [LAUGHS]

That is a cracking job.

Let's hear what David has to think.
You have been watching our technique.

If you would like to have
a quick look at the furrows

and then come back and give us your
Judgements.

Juna... This is only the second time
she has ploughed without being led.

And I would like to stress, this is
the first time I have ever ploughed.

My dad has tried this before.

He is back. Here we go.

OK, David. No pressure.
What do you reckon?

I'm sorry, but I think the
youngsters have got the job.

Yay!

Thank you very much.
Well done, Bryony.

We will have to go and get a bottle
of beer. Alfie, well done.

He is always like this when he wins.
No I'm not.

Well done, sweetheart.
Well done. you.

'Proper job.

Angel and Brave Lad... What a pair!'

'We've invited Alfie and Bryony
to join us for dinner tomorrow.

Meanwhile, we owe Dave thanks, too.

We are going to make him,
not just a ploughman's lunch,

but a gourmet dinner,
using his own pork.'

Do you do much cooking? Never.
I couldn't boil an egg.

In that case, I'm going to give you
the sharp knife.'

We are making a stroganoff, with
pork, mushrooms, garlic and cream,

all prepared in the back
of a horse box.'

I don't think you are a very good
ploughing judge, personally.

I think you are a superb judge.

Look at those bits of pork.
If I put the knife there.

So tender. It looks like a lot more
when you squish it out.

Well, it is tenderloin, so tender
is exactly what it is.

Get your coat on.
We are going to cook!

When you have been ploughing,
and you're hungry, all you need

is a little stove, an umbrella,
and a plough judge.

[LAUGHS]

'Plenty of butter in a hot pan,
and in go the mushrooms.

Then the garlic...

Followed by that lovely tender pork.'

James is starting to add some
real flavours to it,

'cause this meat doesn't
take a lot of cooking.

'For extra depth, I have added
a bit of dried sage.

I am also using some of the mustard
I made at Berrio Mill,

right at the start of our journey
around Cornwall.

The final ingredient?
Lots of cream.'

That food has come from Cornwall,
and how long did it take to cook?


Yeah, five minutes for the rice.

So, we made that.
That is the way to cook rice.

And it is quick-cook rice.

'It smells delicious,

and I am pretty sure
it will taste just as good.'

It has stopped raining. That is good.
just in time!

Cheers for being such an absolutely
superb plough judge.

[ALL LAUGH]

Nice and hot, that. Yummy.

It is very nice.

It's quite an unusual twist
on a ploughman's, this.

[ALL LAUGH]
But there is pork in it.

'So, I won the burger contest...
And the ploughing match.

If I make it a hat-trick
at dinner tomorrow night,

I will be overall champion
in our cooking competition.'

'Never going to happen, son.

Your old man will come good
just when it matters.'

'It is the last day of our epic
journey around Cornwall

in search of great food

and people who are as enthusiastic
about it as we are.'

'We've come back to Fowey,

where our expedition began
all those weeks ago.'

'There is one more dinner to prepare
on board our boat,

and it couldn't be closer. We have
competed to cook the best dish

at every port and harbour
we have visited.'

'Our score is 14.5 all, so there
is everything to play for.'

I'm going to go off and do a spot
of foraging in the hedgerows

to make the most out of the last
of season berries.

And I think before I go,

I'm going to take in a bit of the
local literature. Typical!

'Overlooking the River Fowey

is a house associated

with some of the best loved novels
of the last century.'

This part of Fowey is absolutely stunning.

It is no surprise that it has
inspired great restaurants,

a really thriving art scene,

and was home to one of our
most famous novelists.

Over the other side is Bodinnick,
a small village

that Daphne du Maurier's
family chose as a holiday home,

and it is actually where she wrote
her first successful novel

the Loving Spirit.

You can imagine 80 years ago,
Daphne sitting there,

in the small room above the white
figurehead writing her first novel.

Many of her other novels
are based around this area.

Famous ones including Jamaica Inn, Rebeca,

and even Frenchman's Creek.

I'm going to take that as my inspiration

for winning today's cook-off.

'Before I get foraging,

a quick cuppa is called for.'

I thought I would make
the most out of this moment

and come somewhere where my dad
is most definitely not allowed.

♪ As Time Goes By

♪ This day and age we're living in

♪ Gives cause for apprehension...

There is something pretty magical

about coming back to the place
where we started this journey

and the seasons have changed.

It has still got that relaxed atmosphere.

And it is a place which has
a special place in my heart

in terms of an atmosphere of Cornwall

that is summed up by the river
meeting the sea,

the land meeting that coastal region.

Yeah, pretty good place
to enjoy a coffee

and have a look out at the river.

♪ Relax, relieve the tension

♪ No matter what the progress

♪ Or what may yet be proved

♪ The simple facts of life are such

♪ They cannot be removed...♪

And the best thing... My dad is not
allowed here, 'cause he is too grumpy.

'Tonight, I am doing the starter.

I have got lovely pork from David
at Penance Farm for that.

And the pudding, using fudge and
chocolate I picked up in Fowey.

I want to give both my dishes
a seasonal twist

and add an extra flavour of Cornwall
to my dessert.

And all for free.'

Amazing. What I've just found here
is some lovely hedgerow produce,

including haws, which are
hawthorn berries and...

Crab-apples. They are obviously a lot
smaller than a conventional apple

and a bit more tart, but they are
going to be perfect to collect

and use, probably with my pork.

'Now, I'm going to hit
the sand dunes.'

This is Par Beach and I've come
foraging for rosehips,

the seedpods of roses. They appear
when the flowers have died back.

Naughty children have been known

to use the hairy little seeds
as itching powder.

But I'm more interested
in the taste. Honest!'

It is important when foraging to
know what it is you are picking.

I am familiar with this part of the
beach so I know what's here.

The golden rule is, if it's tasty...

it's difficult to get to.

One thing about foraging, don't tell
anyone your secret spots.

And if I see you here,
I will tell my dad.

'During the Second World w*r,
when citrus fruits were scarce,

rosehip syrup was an important
source of vitamins for children.

Locals were paid three old pence a pound

to collect hips for syrup.

For many years after the w*r,
the syrup

was given to babies and young
children as a vitamin boost,

but eventually declined, among fears
that the sugar it contained

was bad for young teeth.'

This is what I am here for.

Gigantic, big, bright orange rosehips.

Bigger than the ones that you get in
your garden 'cause these are wild,

but with a very similar flavour.
This is our native sweetener.

You might have maple syrup
in North America,

or agave syrup in Central
and South America.

It is also packed full of vitamin C.

I have always enjoyed sand dunes,

but when you come away with a
handful of produce like that,

they look like sweet little red
tomatoes, you can't but smile.

It is a gorgeous place
to come and look around,

and I have got some winning
ingredients in here.

'I have got great plans
for my food for free.

All I need to do is get back
to the boat and start cooking.'

'Here's an idea that is going to
guaranteed me overall victory.

I'm going to wow our guests
with a sensational roast.

A double whammy of goose and turkey.

I haven't actually got my birds yet,
but I'm getting ahead of the game

by preparing a delicious
combination of stuffings.

I have got two stuffing bowls.

I'm going to do a fruity stuffing
to have next to my goose breast,

and then I want to have a forcemeat
stuffing. Sausage meat.

Kernow sausages. I have got some
of their sausages, and some bacon.

Forcemeat stuffing first.

Instead of using onions, I am putting
some leeks in. I like the colour.

'To go with the leeks
and sausage meat,

there is bacon, from the Penance Farm
pigs, and zest of lemon.'

I have got just under a pound
of sausage meat in there

so I'm probably going to use
about half a beaten egg.

'That'll help bind the mixture.'

A little pinch of salt.

'A good handful of fresh breadcrumbs
will absorb moisture and flavour

to give my stuffing
the perfect consistency.

Finally, some chopped parsley.

Onto my fruit and veg stuffing.
Starting with leeks and carrot.

I think my granny used to say
the skin makes your hair curly.

Didn't work!

Apricots go well with goose.

'Golden sultanas and some gated
apple

will also sweeten the mixture.

Walnuts for some crunch,

and to add a tang, the zest and
juice of an orange.'

I'm going to mix this up.

'So, my stuffings are made.

All I need now is something
to stuff them into.

Never fear. I have a plan!'

'I have had a van fruitful foraging trip

and I can't wait to get cooking with
the lovely ingredients I found.'

Ahoy, Morwenna!

♪ NA'ITY: Bedroom Eyes

♪ Step out from work, two missed
calls, private number

♪ But I know it's her
So I call her right back

♪ Ask,
'What time are you coming over."

♪ Turns up at mine, 9:30,
never on time

♪ Looking oh, so fine ♪

For my dessert, I am going
to do an ice cream cone.

A Cornish style one with a custard
and clotted cream ice cream.

And beneath that, a chocolate
brownie full of rosehips.

It will be an unusual thing,
but getting that hot and cold,

sweet, and a slight sort of tartness

from the maple syrup that will go
over the top.

'First, I am removing the seeds.
They are not good to eat.'

I'm going to throw them into a
standard chocolate brownie mixture.

'The rosehips will combine perfectly
with the chunks of orange chocolate

that I am also adding to the brownie mix.'

Making brownies is a quick thing to do.

In here, I have got some sugar,
and beaten eggs.

To that, I'm going to add in some oil

That is my fat.

You could use butter.

This is an American-style brownie,
but with Cornish ingredients.

A drop of vanilla,
and some melted chocolate.

I have got this lovely thick
Cornish chocolate,

which I'm going to stir in.

The eggs are going to be the things
that allow these brownies to rise,

so I'm just putting in
some plain flour now.

Beat that together into a nice
smooth mixture.

And then throw in my rosehips and
orange flavoured Cornish chocolate.

'Once it's mixed through,

it is poured into a lined baking
tray ready for cooking.'

Into the oven for 20 minutes at about 170.

'So, that's it.

I'm relying on my orange chocolate brownies

to bring home a victory
in our last competition.

And who knows?

Tonight, I may be owned champion
Hungry Sailor.

Glory at last!'

♪ "The Heat 15 On"
by Glenn Frey starts

'We are in Fowey,

on the final leg of our magical journey

to find the best food in Cornwall and
people who share our passion for it.'

We have been manoeuvring big ships,
making burners.

We've been foraging, and I've been
winning ploughing competitions,

and we've also got ahead with a bit
of preparation for our meal.

Where are you off to now? More food.

We have got loads of stuff.
I need more.

'I have obviously got him rattled.

Everywhere we go on this
competition,

we try to make the best dish from
the ingredients we find.

It is all square
going into our last cook-off,

but he still hasn't even
got a main course sorted.'

'I'm about to solve
that particular problem.

This is South Torfey Farm.

It is a little corner of poultry heaven,

Just a couple of miles upstream
from our mooring.

Farmer Simon Andrews
is going to show me around.'

Simon! Hi there.

How are you doing? I'm all right.

Good to see you.
You'd better get your boots on.

[GEESE HONK]

How many geese are there?

There is 200 geese.

They are rowdy old things,
the geese, aren't they?

Once you put them to bed at night,
they are quiet then.

They realise that it is bedtime.

But people in the village, after
Christmas, when the geese are gone,

they say they miss them, that noise
in the morning when I let them out.

I am looking to take away some meat.

I'll be completely subtle with you here.
Yeah.

Is there anything that needs to
be done for these or the turkeys?

We could do with a bit of bedding
for the turkeys. Happy to do that.

'Simon used to work
for a chemists in London

but it wasn't the right formula
for a happy life

so he took up farming and moved
to Cornwall in the mid-19905.'

Something about that field
of turkeys just makes me smile.

Yeah, yeah.
Yeah, I like them as well.

How many have you got?
There is 1,000.

It is a 10 acre field, so...

They are not exactly cramped,
are they?

Is it viable to keep the farm running
on things like turkeys and geese?

Making a premium product like this,
and selling direct,

yeah, it does make some money.
So it is worthwhile.

So many people go through hard times
in the farming side of life,

but organic turkeys...

And by the way,
that is not a bad view.

It is not a bad place for a turkey
to am up, is it?

It is not a bad place for a turkey
What stops them flying away?

They just tend to hang around.

They know the electric fence
is bad news to touch.

They're not interested in going
anywhere. They quite like it here.

They are all going that way.

It has started raining.
So they are all...?

I think maybe we should go
and get some shelter.

'The birds roost in wooden arcs.

They get fresh bedding every day.

To earn the turkey and goose
I am planning to beat James with,

Simon has got me spreading their straw.'

And when it comes
to getting them to bed...

Our turkeys that we have kept in the past

never go to bed by themselves.
No, they don't.

You have got to come after them
and put them to bed.

Their timing is very crucial as well.

If it goes dark,
they all go to sleep,

and if they are at the other
end of the field,

it is a nightmare.
Carrying, really.

They are not very tall.

How many have we got to go?
There is only 20.

You are on number two. [LAUGHS]

Thank you!

That looks nice and comfy.

[COUGH] I am the wrong shape!

How do you get in there?
You're bigger!

'In return for my hard work, Simon
has sorted me out a couple of birds

and agreed to come
and share them with us.'

Only just fits.
Simon, thank you so much.

I had better get a move on.

See you back at the boat then? Yeah.

Take care. Thank you. Bye.

'Award-winning poultry raised this
close to the roasting dish...

I have got to be onto a winner,

whatever James has got
up his sleeve.'

Pasties are a Cornish classic.

Now, what I'm going to do is a posh
pasty with some of this lovely pork

and I'm also going to use crab-apple.

'Crab-apples are usually too sour
to eat raw,

but they will sweeten nicely as they cook.'

So, then we have my foraged crab-apples

that are going to go into a pan
with some spices and a lot of cider.

Cinnamon. A pinch of cloves.

Cornish cider.

And some castor sugar.

'While they're simmering away,

I will get going on my pasties.'

What I've got here is
some lovely milk-fed pork.

I'm going to give the trimmings to
people doing crabbing out there,

because they are enjoying themselves,

and this is the sort of thing
that calls no for.

All right, guys.

I have got some pork trimmings,
if you want for your crabbing.

It is just little bits of fat.
Crabs will love that. Lovely.

Good luck. I see you have
got enough already! [LAUGHS]

'I am chopping the meat
into bite-sized chunks.

A bit of sweet cured bacon
will go perfectly with it.'

And the final element is sage.

I love pork and sage.
With apple, even better.

It seems the offcuts of pork are
doing well with the crabbing.

Yay!

'The crabs are loving it.
Let's hope our guests do, too.

Meanwhile, the crab-apples have infused

with all the flavours
of the cider and spices.

Time to wrap this fantastic
combination of ingredients

in some shortcrust pastry

and create the perfect pasty.

An egg wash to ensure
they brown in the oven

and my starters are just about done.'

'Move over, son. I am going
to need a bit of elbow room

to prepare my piece de resistance.'

Hi, Morwenna! How are you doing, kid?

It is the final meal.
Time to push the boat out.



And can you see my problem?

I have got these two lovely birds...

...and this rather small looking pan.

'The solution is to bone each bird

so I can truss them small enough to
fit into the Morwenna's oven.'

Cut this free. That's the skeleton.

'If you don't feel confident,

you can get your butcher to do this
for you. But have a go!

This is going to be the top
of my rolled roast,

so I must put that down like this,
with a breast on either side.

So I know that's the top.

'Onto the goose goes the first
layer of my tasty filling.'

And onto that fruity stuffing

I'm now going to put
my forcemeat stuffing.

Time for the turkey.

Nice big bits of turkey breast.

Put this big bit there.

Here I have the skin
from this side of the turkey

and I'm going to use that
over the legs...

It fits in my tin.

'The final step is to tie up my two
bird combo with butchers' twine

to keep it neatly together
in the oven.'

Look at that!
It looks like a roast now.

That is a big lump of meat.
Two hours in the oven.

'Just as well I made my brownies
in plenty of time.

I'm serving them with ice cream
and some rosehip syrup

simply made by boiling fruit
with water and sugar

and then straining off the skin.'

It is now time to make the ice cream
for my Cornish cone dessert.

So, I've got the waffle cones ready

and I've made up
a little mixture of custard.

♪ TOM WAITS: Ice Cream Man

'That goes into my ice cream maker
to churn and freeze.'

'On the menu tonight,

It is James's pork pasties
and a crab-apple sauce

followed by my roasted goose
and turkey, with two stuffings.

And for dessert, James is sewing
Cornish ice cream cones

with brownies and rosehip syrup.'

'Our last set of guests on this trip
have arrived.

We have invited our ploughing pals
Bryony and Alfie,

Fowey harbourmaster Paul,

and poultry farmer Simon.'

I have managed to fill that whole
oven with your goose and your turkey.

There's a surprise!

ALL: Cheers!

The stakes couldn't be higher.

It has come down to the last
cook-off.

Good luck. Good luck.
May the best course win.

[As long as it's the goose.]

'The ice cream is looking really
flood.

but a few chunks of fudge
won't go amiss.'

Skipper Rob and first mate Morwenna
are joining us, too.'

'Our guests are looking hungry.
Better serve their starter.

The pork, crab-apple
and sage pasties

will taste great
straight from the oven.

I have made little pots of crab-apple
relish to go with them.'

I was worried about the pork being tough.

It melts in your mouth. It does.

I think all of the nice juices have
come out of the cider and crab-apple

into the pork, which is good.

I had a big lump of pork,
and it's really nice.

It is spot on.

That's lovely.
I love the spices in that.

A bit unusual, but it is very,
very nice.

I noticed the crab-apple. Very good.

'They seem impressed, but wait until
my main course hits their plates!

I am leaving the meat to rest

while I put some boiled spuds
through a ricer for a fine match.

Gravy, cabbage, and bread sauce
to go with it.

Surely unbeatable!

There is a generous slice of stuffed
goose and turkey roll for everyone.

It looks magnificent.

I'd vote for it!'

Right, sweetheart. I know you're a
hungry girl. Thanks very much, d*ck.

I didn't say anything about goose
being my favourite meat.

'That's lucky!'

'Oh, no, it's gone ominously quiet.

I could be in big trouble here.'

You can't beat bread sauce, can you?

Ah, very nice, d*ck.
Good effort, sir.

It is absolutely wonderful.
Just what a boy needs!

What do you reckon? Really nice.
You've done a great job.

The turkey is really nice and juicy.

Gravy. Goose and turkey in one dish.
It is lovely, Dad.

'It is a tall order, but can my
pudding pull it around?

Warm chocolate and rosehip brownies
in the base of the cones.

Home-made Cornish ice cream on top.

Pretty scrummy, if I do say so myself!

Ladies and gentlemen, your dessert!

'And rosehip syrup to add an extra
level of sweetness.'

Warm chocolate brownie,
cold ice cream.

The top of the brownie has been
chilled by the ice cream.

The different textures in there.
The crunch of the brownie.

What do you think?
Yeah, yeah, very good.

I do like the rosehips.
I have never tried them before.

Anything with chocolate
is a winner for me.

That is gorgeous.

I love the warm brownies
at the bottom.

And the ice cream melts in your
mouth. It is really creamy smooth.

Oh, it's a big hit, yeah.

Anything with ice cream
is a winner, isn't it?

'So, the moment of truth.

The final vote to decide
who is the champion.'

If your favourite course
was the starter,

please raise your hand.

If your favourite course was the main
course, please raise your hand.

If your favourite course was the
dessert, please raise your hand.

Oh, the girls gave the sweet vote.
Oh!

It was 14.5 points all before this
final meal in Fowey...

and I just managed to sneak in, son.

You have. Well done. Well done.

Thank you so much to everyone. We
have had a great time here in Fowey.

Coming home at the end
of a long journey.

Great food, great people.
Thank you so much.

I would also like to raise a toast

to our skipper Rob and first mate
Morwenna for looking after us.

We have been on a seriously long journey,

and we couldn't have done
it without you.

So, to the skipper and first mate!
Cheers!

Thank you, mate.
You know how much we appreciate it.

'So, the old man clinches it.



but everyone's a winner when you cook
with such great ingredients.'

I can't put it on top of that one, mate,

so I will just pop it beside to make
a nice little blue cluster.

Each one of these stars is a
competition meal we have cooked,

but the ingredients were the stars.
A massively interesting trip.

Meeting great people.

Well done. What a competition!

♪ Beyond The Sea

♪ She's there watching for me

♪ If I could fly like birds on high

♪ Then straight to her arms...

'And what a journey! It has been
epic and we have had a ball.

But for now, it is farewell
to the south-west

at the end of our
coastal cooking adventure!

♪ I know

♪ Beyond a doubt

♪ My heart will lead me there soon

♪ We'll meet

♪ Beyond the shore

♪ We'll kiss

♪ Just as before

♪ Happy we'll be

♪ Beyond the sea

♪ And never again I'll go sailing ♪