02x08 - Sark

[bunniefuu]

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

We're exploring
the southwest coast,

in search of ingredients
to cook on board our boat.

We'll call into ports and harbours,
meet the locals,

then pick up ingredients
to cook some tasty dishes.

Which is just as well
because we're very Hungry Sailors!

Today we're heading
for the island of Sark,

where we'll be rounding up sheep
on a rocky headland...

We're just going to bring them round
this way now!

...learning the secrets
of delicious Portuguese pastries...

If it doesn't look like that,
James is disqualified. No!

Tony, it's all about imagination,
isn't it?

...and making a cliff-top
cream cheese...

This is the cheese hat of control.

This is the bald patch of age.

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

You can taste the cow
in the Sark cream!

We're setting sail on the latest leg
of our coastal cooking adventure.

Ready, boys? Go.

We're in the Channel Islands,
discovering great food

and meeting the people who make it.

Wind peak.

Ready.

We always take turns with the menu.

I'm making the starter
and the pudding.

I'm doing the main course.
Our guests will decide which they prefer.

Dad's slightly ahead, but I've got
a feeling this is the island for me.

We'll see. We will!

Today's all takes us from Guernsey to
the island of Sark, just nine miles away,

but it'll take us about four hours,
according to Skipper Rob.

It's a short distance,
but it allows us some amazing views

of this beautiful island
and its towering cliff-tops.

Sark is the fourth-largest
of the Channel Islands.

It was originally part
of the Duchy of Normandy

but united with the Crown of England
after the Norman Conquest of 1066.

With no airport on the island,
everyone arrives here by boat.

There's a small harbour for
fishing boats around the corner,

but we're mooring near where
the ferries come in and out.

Sark's population is about 600,

but the island attracts 40,000
visitors each year.


and the am.

We don't want to drift away!

Welcome to Sark, big fella!

Sark is car-free, so we're
making the most of our bicycles

to get around
the two-square-mile island.

It may be small

but we've heard there's amazing food
to whet our appetites.

It's time to go exploring.

Sark is just three miles long
and a mile-and-a-half wide.

It's closer to France than England so
there's lots of Continental influence here.

Hellier de Carteret was granted
rights to Sark by Queen Elizabeth I,

providing it kept the island
free from pirates.

He had to keep it occupied by at least


so he went to a nearby island,
picked up 40 families and gave them a farm.

There's still 40 farms here today!
That's cool, isn't it? Good old traditions.

Fresh fruit is the first thing
on our shopping list,

and the smallest market garden
we've ever seen is under our noses.

Definitely worth a visit.

We've come to meet Helen.

She fell in love with Sark on holidays
spent here with her grandparents

and eventually decided
to make her home on the island.

Hi, Helen. Lovely to meet you.
Hi!

Hi, Helen. Lovely to meet you.
Hiya, Helen!

This is gorgeous, isn't it?
Have you been here long? Since 1999.

There's been a house here
since 1565.

Wow!
This is the south-facing slope.

That section is the orchard and this
section was always the kitchen garden,

and it was one big slope.

It was really quite daunting, so we
chopped it up into little boxes.

Is the garden for you alone?
It's for us and the hotel next door.

Coming from the UK -
with everything around you -

to Sark, which is very small,

did you adjust to that easily?

Erm, I think so. When we were
deciding to move and what to do,

we had a huge piece of paper and we drew
a big line down it with pros and cons.

We had pros, pros, pros
right to the bottom of the page,

and the cons were
the children's education,

once they get older, they have to go away
to school to get their GCSEs and A-levels,

erm, and Chinese takeaway,
and that was it!

That was the only cons
we could think of!

Your children have only known
the island.

Very much so. It's a great place
to bring up children.

It's so safe. I've never taken my
children to school or collected them!

Even from Reception,
they take themselves off.

Lunchtime, they come home from
school, they don't come home.

They do their own clubs. Kick them out
in the morning and that's it. That's it!

Are you aware of everything
coming from the island,

or do you buy it
from a supermarket?

A lot of people tend
to grow their own.

People enjoy food here.
They love cooking.

Because there aren't so many
other distractions,

people are into preparing food
and enjoying food.

We did notice on the way in
a lot of Tayberries.

These are loganberries.

You've got a lot. It seems like you might
have some spares! We've got plenty!

Have some tubs! Catch you later!
Dye!

The trick is with soft fruits -
get there before your children,

before the birds
and before your dad!

If he's around
my dad is just busy eating,

so make sure you're nice and fast.

♪ While my boat is drifting away ♪

Lovely ripe blackcurrants.
Look at that! How juicy is that?

They're sweet but a little bit tart.

I'm picking enough for a snack
and for dinner tomorrow.

This is pudding sorted out.
Do you want that for jam?

Jam-packed jam.

This is going to be really fresh.
I'm going to make a gooseberry fool.

You know, the cream is so gorgeous
and we've got this fruit... Yes. Yeah!

This is what it's all about -
some nice soft fruit.

We're going to make
a very simple jam.

The cream on the island is amazing
but not very healthy,

so we're going to make pikelets,
little crumpets.

They're really easy to make. All we've got
in here is some strong white bread flour.

I'm adding fresh yeast. My dad's
getting the warm milk and water ready.

It's not like a liquid batter,
it's more like a very gloopy batter.

Half a teaspoon of baking powder
in with that yeast

and then five grams of salt.

I'm also going to add
the zest of an orange.

The rest of the mixture disappears
and you get an orangeyness.

As soon as that milk and
water's warm, I'll mix this together.

It should be a thick batter.

This can't be too warm
or you k*ll the yeast.

How much do you want? I'll put
half in, in case there's too much.

The water and milk activates
the baking powder and the yeast

and enables us to have nice bubbles
through the mixture when we cook it.

I'm going to start making the jam.

Equal weights of fruit to sugar.

A bit of lemon zest, pith and all.

Now, James, look at that, son.
Whoa!

We're also going to add some vanilla
because James likes vanilla in jam.

Our vanilla goes in. Look at that.
It looks great.

It doesn't take long to make.

These fruit have quite a lot of
pectin, which helps the jam set.

Our dough has rested for a while.
It's very much like a thick batter.

When you see the bubbles, turn them.

If you wait too long,
you'll end up overcooking one side.

OK.

Wow! Look at the colour!
Look at the sponginess of that!

Lovely and spongy.

Oh, and jammy!
Oh, yeah!

That's good, son.
That's all right, isn't it?

Mm!

Our adventure is off
to a very tasty start.

I've got lots of delicious gooseberries
for tomorrow night's dinner.

Roll on more great flavours from Sark.

The latest leg of our journey
to find great food

and people who appreciate it
as much as we do

has brought us to the Channel Island
of Sark.

We're gathering ingredients
to cook dinner on board our boat.

My dad's already got some lovely
gooseberries for his dessert.

Sark is a tiny island,
jam-packed with great things to eat.

I'm not sure you can say the same
about its sporting prowess.

Sark's got its own
national football team.

They've played four matches,
never scored and conceded 70 goals.

Oh, yes!

Is that the Sark manager! James
Strawbridge is about right for your team.

Striker, first class.
Penalty shootout, he's your man.

Very funny, Dad.

We're exploring the island
on our bikes. It's a car-free zone.

Even the local ambulance
is pulled by a tractor.

Our next stop is the only bakery,

where Portuguese pastry chef Tony
Caetano produces mouth-watering creations.

Ohh! Lovely bread.
Look at this!

Wow! Look at that! The apricot glaze
is giving it the shine.

Almond and jam tarts.
Very thin pastry, as well.

That's impressive, isn't it? Lovely.

Let's go meet the boss.
Yeah!

I'm d*ck. Hello. I'm Tony.
I'm James. Lovely to meet you.

There's an amazing variety here.

If you like to just play with
things, we can do what we want.

If you have imagination,
you can do what you want to do.

Tony's breads, pastries and cakes
are clearly very popular.

He's going to show us how to make
a Portuguese specialty -

a sweet treat called sonhos.

We're going to start to make sonhos.

We use half of this water...
Say that again. Sonhos. Son...

You have to say it very slowly.

Sonhos.
Sonhos.

What is it?
We can say this is like an eclair.

Choux pastry.
It's like a choux pastry.

So that's water and milk.
Yes. I use half and half.

Now we put 300 of butter.



We leave this burning
and we go to prepare the flour.

Do you mean burning or is that
a Portuguese-Sark translation?

Something like that.
Burning or just melting? Boiling.

Bubbling. OK, boiling! Phew!

How did you learn to bake?

Near my house,
we have a bakery there.

I go there in my holidays
and start learning.

I liked the job. I tried different
things, but I liked baking.

So you're cooking out the flour.

After it gets cold,
put in some eggs. Right.

I'm going to put some carrots.

Tony, this looks a bit like
your imagination and art side,

putting carrot in a choux pastry!

It's just to put a
little more healthy,

so people know they
have carrots or something.

Do you want me to do that?
If you want.

Just finely grated?
Yeah.

Now start putting some eggs,
all the time little-by-little.

Now you use just a spoon.

If you want to say sonhos
in English, just say "dreams".

Whoa!
That's very cool!

There's no sugar in this. No.
If you want, you can put some honey.

You can give it the taste
from chocolate.

We're going to have a competition.

We'll make some of our batter
and have a competition.

Or who can dream up
the best Portuguese-inspired...

If it doesn't look like that,
James is disqualified. No!

Look, Tony, it's all about
imagination, isn't it?

I think so.
You see!

Bit of a dream competition
coming up.

Sounds like James
is going to go off-piste again.

My dad's making his own dough,
but I'm cheating a bit.

I'm going to use some of Tony's
and add my own custard.

My secret recipe is going to have
cardamom and carrot,

but I'm going to bake it
rather than fry it.

I'm putting in a decent handful of grated
carrot, just to add a bit of extra colour.

I'm putting in a few tablespoons
of sugar to sweeten up this custard.

I'm going to add a little bit
of flour at a time, stirring it

and making sure it cooks through
in the hot milk.

I've had a look at the tarts
that Tony's making

and I love his pear tart.

I'm going to make
a pear and cinnamon sonhos.

It should have a nice sweet flavour.

I pop that in here.

That's two grated pears.
I'm also going to add my cinnamon.

It smells good.

I'm now going to add in
about three egg yolks.

They key thing is to keep stirring
and add them a little bit at a time.

And two eggs for me.

This is the sonhos dream mix.
Pipe this into the bottom of these ramekins

and bake in the oven, covered in
a nice layer of burnt custard.

A decent dollop on each.

I'm going to beat James. He's not making
a sonhos. He's making something else.

He's making it in the oven.
I've no idea what he's doing.

It'll be tasty but different.

He should be disqualified.

In go the crushed almonds

and we're ready to fry.

Now, this is how
they're supposed to look.

And that's most definitely not!

There we go.

You have to try both
and say which you think is the best.

I'll try this first.
OK.

It's hot. Yeah.

It's different.
Yeah?

Good different, bad different?

It has a good taste. I could've put
more sugar in the custard.

Do you know what this would be great
with? A sausage! It's a savoury dish.

Let's try these.
OK, let's go.

[LAUGHS] He's just getting stuck in
there!

This one is the winner.
Ohh!

See you on the boat. See you on the boat.
Thanks. We've had a really goodtime.

Yet again, James played
fast and loose with the recipe,

but this time he's come unstuck.

He's off to explore the island.

I want to get some more ingredients
for dinner on board the boat.

I'm going to meet a dairy farmer
who didn't even know where Sark was

when he first took a job here
back in 1980.

It was his boyhood dream
to be a farmer,

and coming here from Yorkshire
made it all come true.

His name is Chris Nightingale.

Chris, this is Sark cream!

Yes, this is where it starts.

Well. It starts with the am,
but then...!

Full-cream milk in there...
Yeah.

...and it's being separated here.
Yeah.

Skimmed milk and cream.

The difference in colour between
the cream and the milk is phenomenal!

It's very runny. Every Sark cream
I've seen has been thick.

How come?
Well. It's runny this morning

and tomorrow morning it'll be set.

We'll put it in the fridge now

and by tomorrow morning,
it will have set.

This doesn't look like
a very big setup.

It's big for Sark!

It is the Sark Dally, isn't it?
Yeah!

There's a high-speed centrifuge
whizzing around inside this machine

at thousands of revs per minute.

The milk and cream separate
and flow out in different directions.

Do you have enough cows
to keep the islanders happy?

I supply all the shops.
Right.

And so I make sure

that they always have milk.

I've been doing it now
for about 26 or 27 years

and we've never actually run out.
Yeah!

But we've had a few near dos!
[LAUGHS] Yeah!

Can I grab a couple of pots of cream
and some milk? Course you can.

Hem.
That is good stuff.

I can't believe it goes hard
just by leaving it in the fridge.

Gorgeous cream and milk!

I've got great plans
for Chris's goodies.

This is definitely going
to give me the edge

when it comes to cooking
on board tomorrow.

We've made some amazing cheeses
on this journey,

Cornish Blue in Callington,
Guernsey goat on Guernsey -

now it's time for something new -
a Sark Strawbridge special.

This may look like
we're sitting on the top of a hill,

but this is the new Sark fromagerie.

Fromagerie! We're making cheese.

We're going to be using
fresh milk and some raw cream.

We've got to ripen the milk,
which means gently heat it

for half an hour
to 30 degrees centigrade.

We don't want the bottom of this pan
touching the bottom of our water pan.

James's solution
is two bits of floating wood.

Put those in there.

Ooh. Hold on.

I foresaw this problem.
Come on! Put it down!

They float!
That's even better.

It's better! It's great!

We're very simply putting this into
our very clean, sterilised pan.

Have a look at that.
That's Sark cream.

There you go, son.

We've got raw cream. That means
there's culture in there that's active.

As we're heating this
it's starting to change.

This is about the right temperature,
between 26 degrees. You want it 25 to 30.

My son, the cheese geek.
Sounds knowledgeable.

He's my boy, you know?

Right, son, I'm going to put on
the hat of being in charge.

I'm adding in the culture,
a friendly bacteria,

which helps the milk and cream
coagulate and develop its flavour.

It's a process you can't hurry,

but it's worth the wait.

OK, we'll ignore - No!
I'm doing it gently.

You were stirring in a circle.
I'm doing both! Up and down.

You have to - Don't stir it around.
I'm doing around and I'm going over.

It's not gently, it's not slowly.
This is a delicate process.

Just up and down.
What's that?!

Dad, seriously. Up and down.

I'm going to do that!
Let me mix it.

Just leave me. Leave me alone.
I'm winding you up, son.

Look at James's face.
This is the cheese hat of control.

I'm going to -
This is the bald patch of age!

A quarter of a teaspoon of rennet.
Mix that in with some water.

Rennet curdles the mixture

and helps it separate
into solid curds and liquid whey.

Sprinkling, sprinkling, sprinkling...

Do you see where I'm sprinkling?
Double-check the heat. Shove it down.



We need to keep the temperature up.
Yeah.

My bum was so warm!

OK.

We're just going to wrap it in this,
aren't we? Yes.

Right.

Perfect. Look at that.
OK.

Look at that. We've even got
a Hungry Sailors boat on the top.

That may look ridiculous, but it's going to
be very difficult for the heat to escape.

Nobody'll pinch it.
I hope not.

There's no crime on
the Channel Islands. It's great.

We'll leave our cheese to set.

Can't wait to see how it turns out,
laden with that fantastic Sark cream.

I'm using half the cheese for my starter,
but I'll need veggies to go with it.

Time for another Sark food safari.

We're on a coastal cooking journey

around Cornwall, the Channel Islands
and the isles of Scilly.

Today we're on the island of Sark,

the little cousin of Jersey,
Guernsey and Alderney.

We've got some great ingredients
for dinner on board our boat,

and Tony the Portuguese baker
is coming to join us.

My dad's got most of the things
for his starter and dessert,

but I still haven't sorted out
my main course.

I'm on the trail of some Sark lamb,

and sheep farmer Dave Scott
is just the man to sort me out.

Hiya, Dave!

I asked Dave what made him become
a sheep farmer.

I loved the idea of farming,

but I didn't fancy the idea
of milking cows

twice a day for 365 days a year!

I went off to a beef and sheep farm
in Dartmoor,

I did a couple of years there
and brought some sheep back with me.

What sort of lamb and sheep
did you get?

There was a chap in Guernsey that
had brought in some Welsh Lleyns.

I ended up buying rams from him.
They come from the Lleyn Peninsula.

It's very similar terrain.

They're used to grazing out
on the headlands.

They've got gorse and herbage
and everything natural.

I always thought
looking after sheep was a mission!

Dad always says 'They're born with a limp
and will to die.' You need a good dog!

We've got a good dog
and a not-so-good dog.

Dave's Collies are Tess
and poor old Poppy,

who isn't the brightest
at rounding up sheep.

Come here, doggos!

Come on!

Can have a lesson in shepherding?

I think so!
Have you worked with sheep dogs?

I've done it once. I remember going,
"come-bye" and "away".

I wasn't very good.
We use different commands.

"Lie down" is the first one.
Lie down. Lie down.

So if anything's going wrong,

just shout "lie down". OK.

Follow it up with another one,
even louder! OK.

So 'lie down' gets them to stop.
I can do that.

And then to send them out
to the right,

point and say 'outside'.
Outside.

And to the left is 'get off'.
Get off. Yes.

What's the difference between them?
They both seem responsive.

She's more of a useless dog
than a bad dog.

What makes her a useless dog?
You'll see in a minute.

Get off!

Outside! Lie down!

Tess is on the case.
Tess is on the case!

Poppy is in the middle of the field
looking back at us!

That's it. OK.

I've somehow managed to split
the sheep across the common!

We've just changed our plan and
we're going to bring them round this way!

They're probably going
to have to go down...

And drive them back up.
...drive them back up.

I'm not sure whether it was me
or Poppy

but, between us, we managed to confuse the
flock and scatter them all over the place.

Personally, I blame the dog.

No sheep were harmed
in the making of this programme.

Thankfully,
they all made it back safely.

She was all right the first part.
There we go. There we go.

That was awesome fun. Thank you.
Thanks for your help. Pleasure.

Is there any chance that I could repay the
favour by cooking you a piece of your lamb?

Oh, yeah! Yeah? I think I've got
a bit in the fridge that would suit you.

A bit of shoulder?

I'm sure we can sort you out.
I've got a nice shoulder that's well hung.

I've invited Dave
to join us for dinner.

I can't wait to get cooking
with that lovely joint of lamb.

While James heads back to the boat,

I'm off to see if I can find
some fresh veg.

There's a farm nearby that should
have just what I'm looking for.

It looks like there's plenty of variety
here, as well as a few tractors.

Dave Curtis collects farm machinery,

but his real passion
is growing veggies.

You've got your summer stuff
going on.

Yes, these are some of
our summer veg.

These are courgettes. I want to
taste it straight from the patch.

Is this one all right?
It doesn't get fresher than this.

Wow.

Mm! Happy chap?
Mm! -

How do you get your food
to the islanders?

It's very simple.
Once we've cut the veg to older,

if I can carry on and bicycle,

I put the crates of vegetables
or sacks of potatoes,

get on the bicycle
and I take it directly to the shops.

It's as fresh as that.

It's a case of food metres,
not food miles!

I'm loving that!

When it comes to jobs, I'd prefer to do
some work because I'm taking some veggies!

Can you plough? Tractors?
Tractors.

I'm very happy with tractors.
Come on, then.

# Oh, I wish I were back on the farm

# Oh, I wish I were back on the farm

# If you want to learn your lesson

# And hear what I'm confessing

♪ on, wsh I were back on
The farm ♪

This is great fun.
mm a bit of guidance from David,

I reckon I'm doing a good job
of ploughing a straight furrow.

If that was a piece of wood, you could
make a boat out of it. I got a bend.

That's the lie of the land!

I don't think the plants are going
to worry about that, do you? No.

It'll give them something
to grow into.

Shall we go see how
the cauliflowers are? Yes. Good man.

It looks nice to me.
There's quite a few here.

You'd like that one?
Yes, that's good. It's a good size.

Yeah.
This is the one, then. OK.

Oh! A little slug.

There's no caterpillar action
going on here, is there?

What gives you the most satisfaction
about being a farmer here in Sark?

Many, many things. I love to see
individual seeds coming up.

I love to see the rows of veg in the field.

I love taking it
to the people who've ordered it

and, er...

That's a great pleasure.

And then just living and working
on Sark...

I mean, come on!
It's not too shoddy, is it?

It's a pretty good lifestyle!

Do you want to come and join us
for a bite to eat? I'd love to.

I'd like to help myself
to some veggies. They look gorgeous!

OK, here we go!

My panniers are packed with lovely
fresh veg, straight from the fields.

Now I've got a date with some cheese.

Whoo! It looks all right.
Let's have a little look in here.

A-ha!
OK.

It's coagulated. It has.
Very creamy! It is, isn't it?

We're just going to test the curds.
Gently. Look at that! That's perfect.

Can I cut them?
This is like cutting the cake!

This will release a bit more whey

and we're going to leave it
to drain in muslin.

Now, because this is going
to be quite a soft cheese,

we're going for inch cutting cubes.

If you cut it smaller and you
wanted to make a hard cheese,

that would release
even more whey.

That looks gorgeous and rich, doesn't it?
Think about how much fat was in that cream!

That's awesome.

These curds are so rich
but they're soft.

It's not even a day old yet.
It's quite young.

Oops. That's curd, isn't it?

Very nice. Can you see all the whey
round the edges?

We've made a lot of cheese!

It's because it's such high
fat content. It's amazingly fat.

Have you got two corners?
Whoa! Nice and slowly.

Don't lift it above the colander.

Look at that. Look at this! Ta-da!
Whey.

This is all the whey coming off.

The creamiest cream
cheese you've ever seen.

And then Gandalf came by!
I've got the cheese Wizard's staff.

We just need a spoon.
Tie it on this end.

I'll put another big piece
of muslin on.

It's definitely not going to escape.
If it does, it'll be embarrassing.

This is going to drip all the way
back to the boat! Yes.

I'll hang it out behind me.

We have to get all this back
in the panniers. You do that.

No way. You do that, I'll take this.

Did you definitely tie on properly?
No. Is it safe?

Yeah. Are you sure? Hi-h*.
Right, I'll see you at the boat.

James is one of the Seven Dwarflets!
I'm not! I'm a cheese...

I am quite short.

It's like Hansel and Gretel
leaving a path down to the boat.

I've got to tidy up.

I sue-stepped that little job
nicely,

but I do have some serious cooking
to do back on board Morwenna.

I've got a lovely shoulder of lamb,
which I'll slow-cook.

Score the shoulder with shallow cuts that
form a zig-zag pattern, little diamonds,

and in all of those gaps
put a little shard of garlic.

Squeeze it under the surface and
that'll get the flavour inside the meat.

I've got some lovely sprigs of rosemary.
I'll pop them in there, as well

I've sprinkled over some dried mint.
I'm going to rub that into the meat.

Season it with quite a lot
of black pepper.

And now brown it off
in some hot butter.

It's getting swelly.
I'm going to make a gooseberry fool.

You can use custard
but I'm using Sark cream.

First things first, I'm going to make
little pretty cases to put it in.

This is filo pastry. Don't even think
about making your own filo pastry!

There we go.

I'm buttering some silicone
muffin cases to crisp the pastry.

There'll be three triangles
of filo in each,

with butter and icing sugar
between layers.

I'm arranging them
so they look like petals.

Eat your heart out, James.

They look ridiculous at the moment,
but trust me.

The second triangle's
going to be rotated.

The icing sugar will caramelise,
the butter will be buttery

and the filo pastry will be crisp.
It'll work.

They'll take just a few minutes to cook

and I'll have perfect light and crisp
cases for my gooseberry fool dessert.

My lamb joint is browning
nicely on the hob.

I'm going to add in
a few more flavours

to then slow-cook it in the oven.

I've got some dates.
I'm going to roughly chop these.

They'll sweeten the dish
and render down into a goody pulp.

Keep turning round your lamb
to really brown off all the edges.

I'm also adding half a red chilli
and some roughly chopped onion.

I've got some lovely tomatoes,

but I'm adding a can, as well,
for that extra liquid.

Next up, an entire bottle of red wine.

That'll just slow-cook
for a few hours.

It's going to be super-duper tasty.

I couldn't get any petals on Sark
so I got some rose water.

This is going to really give it
that North African taste.

A few drops,

and the whole thing's
ready for the oven.

Tomorrow's dinner
is shaping up nicely.

James's lamb
is going to be hard to beat

but, then again, I'm making
gooseberry fool with Sark cream.

Bring it on!

We're on the Channel Island of Sark,

where we've met some
great food producers

and gathered some amazing ingredients
to cook dinner on board our boat.

We've invited four guests to
join us. They're in for a treat.

We've got the freshest fruit
and veg, some very rich cream

and a glorious piece of lamb,
to produce a real Sark feast.

We've even made our own cheese!

It's survived the journey
back to the boat.

Look at that! That's cheese.

Ooh! What are you going to do
with your half!

My starter's cauliflower.
So cauliflower cheese? Of a type.

What are you going
to do with yours?

I'm going to run some mint
through and ras-el-hanout.

This is a North African influence.

There's a load of different spices
in here and even some rose petals.

This is going to go with my lamb.
More flowers!

Right...

I'm popping garlic and parsley in.

I'm going to use some
elephant garlic.

That's massive. I think one clove
will make it garlicky enough!

I'm forming my cheese into ba*ls, ready
to roll in a nice herb-and-spice coating.

I wouldn't do them like that!

I've added my garlic
and a little bit of parsley to this.

I'm going to roll it
in some chopped parsley, as well.

We're up on deck doing this because
the swell is quite significant.

The motion down below
is not conducive to easy cooking,

so it's quite nice - Pah!
Did you say "Pah"?

We're Hungry Sailors! It was your
idea to come up here. OK, that's true!

Now that I've formed these
into uniform ba*ls,

I'm going to give them
a little sprinkle of salt

and then shove them in the fridge.

I'm going to put my cream cheese
straight in the fridge.

When I make my fritters,

I'll put a little bit over the top
to melt. I like the sound of that.

I don't have to worry
about rolling them up!

I may do. I may make a sausage
out of it. That's a good idea.

Ahh! It's just come to me.

Put in the fridge,
little circles cut off...

I'm making that.
Right, son, see you below.

For my gooseberry fool, I'm using
gooseberries that vary in tartness.

The big ones are soft and sweet and
the small ones are quite hard and sharp.

I'm going to cook them down,

add some sugar
until I like the taste.

A bit of heat in these gooseberries
and they just break down.

They become gooseberry mush.

I want to sweeten it a bit,
so a little bit of sugar in.

Not too much. I can always add more,
I can't take it out.

I'm picking out some gooseberries
before they disintegrate.

I'll use those to decorate my pud.

Look at that. That is lovely, sweet,
tangy gooseberry.

Sweet and tangy doesn't make sense
but it is.

I'm going to pass
it through a sieve

because I want to get
rid of the extra flesh.

What I've got left in the sieve

is the seeds and little bits
that I don't want people to eat,

but in the bowl here, look at that!

That's just concentrated gooseberry.

It's a little bit too runny
for my liking at the moment

so I'm going to reduce it
a little bit more.

I'll let this bubble away
for another ten minutes,

then turn it off and let it go cold
before I mix it in with my cream.

One of the benefits of doing
a slow-cooked meal,

I can just relax
and prepare a simple salad.

# This is the life...

I've got some very nice
colourful greens

that we picked at Helen's gardens

and I'll add pomegranate seeds.

Next up, cheese ba*ls. In they go.

I'm also going to prepare a dressing
of yoghurt and honey.

That's going to sweeten it up.

And then shove that in on top.

You want it all coated
in that lovely flavour

and then just garnish
with a little bit of fresh mint.

There we go. All done!

I'm making cauliflower cheese,

but not like any you've ever seen
because I'm making littlefritters.

My fritters are going to be
tiny florets of cauliflower,

I'm breaking off little tiny ones,
they're not very big,

and they're going to be
in a cumin batter.

When I fry them, they'll go gold on the
outside but the inside will be cooked.

When I fry them, on top of that, I'm going
to put my lovely herby, garlicky cheese.

I'm going to throw in some
cumin seeds to let the flavour out.

The oils will be released,
so that will go into the batter.

Now I'm going to pop these
into my rice flour.

# "L"...

# ...is for the way you look

#at me

# "O"...

♪ ...is for the only one I see ♪

OK, the lamb looks pretty good.
It's been slow-cooking for hours.

I'm going to take it out
and leave it to rest

and then put some macaroni in here.

I don't want to waste
any of the juice.

I don't want to waste
Three, two, one...

Huh!

The great thing about
this is, it's so tender,

I'm going to be able
to carve it with a fork!

Cover it up to rest...

...and then shove in
a load of macaroni.

So in here, we've got a huge amount
of gorgeous lamb juice,

we've got the fat that's rendered off it,
we've not led wine, dates, tomatoes,

a little bit of rose water
and now macaroni.

This is a seriously tasty
pasta dish.

♪ Love was made for me and you ♪

On the menu tonight...

Our guests have arrived. There's veg-grower
David, baker Tony and sheep farmer Dave.

We invited first-mate Morwenna,
whilst Rob's gone to explore the island.

They've all got healthy appetites,
so we need to get them fed.

I've got my rice flour,
my cumin seeds are lightly toasted

and I'm going to make a light
tempura batter.

In with the cauliflower.

My oil's hot.

The cauliflower is lightly fried.
With the cheese on top,

it'll make a simple but delicious
starter. No need for anything else.

You'll not have had this before.

Enjoy! Fantastic.
Thank you very much.

That's nice.

It's a nice balance.
Good.

It's a great taste.
It complements it superbly.

The cauliflower's still got
a nice bite to it.

It's really good.
And the cheese is lovely.

The cumin seeds are all crunchy,
which is lovely.

And the cheese is buttery!

It's just naughty but nice!
It is naughty!

They were very nice.
They have a good taste.

You do a marvellous job.
Yeah!

Both of you!

Thank you!

Dad's made a good start
to our competition,

but I think that my main course
is going to take some beating.

Oh! That looks really rich.
It does, doesn't it?

The macaroni is nice and soft.
Look how glossy it is.

They won't have any room for pudding!

♪ I have been waiting for it ♪

I'm confident the flavours in the lamb,
the richness of the pasta and veg

and my salad is going
to blow their minds.

I feel a victory coming on.

Look at the colours!
Enjoy.

It looks good, mate.
It looks rustic, doesn't it?

You don't usually do rustic.

I don't. Normally, I try
and make them look fancy.

There's a depth of flavour that
sometimes is missing from lamb.

The texture, as well.

I'm pleased with it.
I hope they enjoy it.

It's beautiful.
He's done it proud.

This is absolutely beautiful.

It's a really nice combination.

That's absorbed all the juices
that it was cooked in, hasn't it?

And there's the sweet
and slight tang of maybe red wine.

That nots really nicely with that.
It's quite nice having the contrast.

You don't even need the knife
to cut through it.

The pasta goes really well with it.

It's colourful, it's so tasty.

Again, it's delicious. It really is.
Thank you very much.

I'm mixing some gooseberry puree with this
lovely thick Sark cream to make my fool.

We're assembling the pudding.

In each of my little filo bases,
I'm putting the mixture of the cream,

the gooseberry puree and the almonds.

On top of that,
slivers of toasted almond,

a drizzle of puree, then a couple
of poached gooseberries.

On top of that - because there's
not enough things on the plate -

we'll sprinkle some icing sugar.
That sweetens up the top.

Thank you very much.

Oh, wow! That's pretty!
There we go.

Enjoy. [ALL] Thank you.
It looks fantastic!

I like the way it crackles
when you eat it.

But the cream is so smooth and rich,

I'm very worried
that you've done it again.

Shall we go and see what they think?
Yeah. I'm interested.

I think it was a good choice
to do this pudding. Very nice.

The crunchiness of the filo pastry
is lovely

and you can taste the cow
in the Sark cream!

[LAUGHTER]

It's very pretty.

It's really tangy.

It makes your tongue water.
Really good.

It's everything
on my favourite list together.

It's gorgeous.
And Sark cream is always a winner!

I'm a happy chap.

What we need now is your votes
as to the best dish.

I was responsible
for the starter and pudding.

If you thought the starter or the pudding
was the best course, put your hand up now.

OK. Now raise your hand if you liked
the main course the best.

Yeah!
James, James, James!

Dad, well done. Thank you very much,
everyone. Thank you.

That was a real surprise. I honestly
thought the lamb would clinch it.

What are you doing?
Reading a tragic tale of Sark.

It says here on this map
that my dad won again.

"Well done, Dad."
"That's where Daddy won."

Right, here we go.
Just put it in!

That little blue thing looks wrong
there. Get it on the island.

Straight through Sark.

It doesn't look too bad.
There's some red there.

This whole area's yet to be coloured.
We'll claim it with a red star!

Hopefully...

Sark's been a proper treat -

so much great food and people who take
enormous pride in what they produce.

It's a shame to leave,

but we've got many more places
to visit on our cooking adventure.

Time to set sail.

# Just don't go back to Big Sur

♪ Baby, baby, please don't go ♪