02x13 - Padstow

[bunniefuu]

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

We are exploring the coastlines
of the south west

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

We call into ports and harbours
along the way, meet the locals

and pick up great ingredients
to cook tasty dishes.

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

Today we're heading for Padstow

where we'll get out claws
into some crabs.

It's a dramatic thing to serve up.
Spider crab on the menu.

Hearing about a herd with a history.

All I can tell you is that
I have to look after them.

If the deer die out,
the Prideaux family die out.

And making pasta, Cornish style.

This looks like the easiest pasta
making I've ever seen.

I have to have a go at this.

All to make dinner for some very
special guests.

I could go for a few of these.
Keep cooking.

Today's sail takes us further along

the treacherous coastline of north
Cornwall

We're making our way from Newquay

to our next port of call, Padstow,

one of the few safe havens
along this rocky north shore.

From Penzance to Bude, all the way
along the north Cornwall coast,

them isn't a single natural deep
harbour.

If you compare that to the south
coast,

we've got Falmouth, Funy and
Plymouth

and they are harbours that don't dry
out at low water.

Padstow would dry out except it's
got tidal gates that open and close

a few hours either side of low tide.

That means, fortunately for us,
Morwenna will stay afloat.

We're going to cycle inland and see what
ingredients we can find

to bring back on the boat for dinner.

Our guests will decide whose food
wins the day.

We take it in turns to do the menu.

Today I'm doing the main course.
I'm doing starter and dessert.

I've got a little way to catch up
so fingers crossed this is for me.

Padstow sits on the western side of
the River Camel estuary.

Its narrow streets and pretty
harbour

make it a magnet for visitors
from all over the world.

# Heaven can wait

# This is paradise

# Just being here with you

# And breathing the air with you

For such a tiny town,

it's also built up a global
reputation for great food.

That's why we're keen to get ashore
and start exploring.

# Heaven can wait

# Heaven can wait

Smells of the sea here.

We're off to meet commercial
fisherman Johnny Mert.

He also takes people
out on his boat

to show them how to fish in a more
environmentally-friendly way.

Hiya, Johnny.
Hello, fellas.

North Cornish catch, what do you
catch?

We catch lobsters, calls, spider
crabs

but in lobster pots.

But we'll also catch ray, crawfish.

We sh**t a lot of different types of nets

to train people in sustainable
fishing practice.

And What is sustainable about the
way you do it?

The harbour here,
it's all small boats.

And certainly with things like
lobster pots,

the impact on the sea bed
is minimal.

There's so much misinformation

on what actually goes on on fishing boats

and the impact that they are having
on different habitats or species.

I just wanted to make it a bit more
transparent

for anybody to come out
and see how it really is.

The fishermen fishing in this port,

the majority of them are all
shell fishing.

So they want to be shell fishing
next year.

They don't want to damage the habitat.

So it's looking after your fishing
grounds and your fish stocks.

At school, people want to grow up and
be a bus driver or a policeman.

I don’t know what it is nowadays.
But do people want to be fishermen?

No. I wanted to be a professional
footballer.

But I just wasn't good enough.

We're going out with John and his
brother Martin

to check their lobster pots.
Still dreaming of football, Johnny?

A little way down river
towards the sea,

conditions take a turn for the
worse.

Ten minutes from Padstow in the
sunshine to where we are now

and it's a different day.
It's amazing, the weather.

It's all come in pretty quickly.

But we're here
ready to pick up some pots.

What are we after and where is it?

We're after spider crabs on sandy
ground on the inside of the rocks.

And we do pick away the ode lobster
as well

OK, it's time to man up.

We've reached the crab pots.
Got to be brave.

We're close to rocks.

There's a few crabs.

There's wind, there's rain.
And we're fishing.

Just take that one, James.

Look at that one.

Bring that one in.

We can't afford to lose anything.
This is a good catch.

We've got to encourage people
to eat these guys

'cause there are millions of them here.

We can't even sell everything we
catch. There's too much.

Pots come up with six or seven
spider crabs on the outside.

In there, fellas.

It's an impressive haul
but some aren't big enough to keep.

They'll be thrown back to grow more.

That's a lot. Lovely job.

You measure 'em.

From front to back.

In between the two horns.

Keeper.

The ones you see are too small. get
rid off.

Where does it end up?
We land it and what happens next?

It's all shipped back to Spain.
Seriously?

No.
Certainly 99% of spiders

all go to Spain.

A lot of fishmongers
won't actually stock these.

They won't have these in their live
tanks because they don't sell.

It's a dramatic thing to serve up.
Spider crab on the menu.

I think we should serve up some
spider crab.

They are lovely to eat, in little
patties or fish cakes.

That's what we do. But the problem
is, people look at 'em

and they don't look very nice.

Does that make this cheaper?

Can people get it for a decent
price? Yes, certainly.

The price that we get
for these guys is £1.20 a kilo.

m

£1.20 a kilo.
Very cheap.

This crab here will probably get
about 90 pence, 80 pence.

If we take some of those
that don't go to Spain

and we'll cook you a meal

in exchange for quite a few crabs.

Sounds good to me.
Quite a few crabs.

If they're cheap...
Die I say 90p?

[LAUGHTER]

Spider crabs are landed pretty much
all year round.

And it seems a bit daft
that they don't sell well in Britain

just because they look a bit fierce.

But local chefs have been promoting
them.

We're going to do our bit
to boost their popularity

with a nice, simple crabby snack.

We've been out on the storm-tossed
seas.

We've come in and the
weather has cleared up.

We had a great time with Johnny
and Martin.

But now we get to cook our first
spider crab.

But now we get to cook our first
This is fresh.

Look at this bad boy.

Big pan, boiling water.

Crab goes in for 15 minutes.

Then an more than 700 sped-s of
spider crab.

I'm glad we're not dealing with
the Japanese variety.

They've been known to have a 12-foot
leg span from claw to claw

and weigh up to 19 kilos.

That's nearly three stone
of crab nightmare.

You would get a pretty good feed off
a fella that size

but there's plenty
on their little European cousins.

Do you reckon spider crab
is going to taste different?

It's a different shape.
The legs are different.

It's the difference between white
and brown meat. It will be sweet.

Spider crabs used to be thrown away
by British fishermen.



Until they realised
there was a lucrative market

for them on the continent.

I had a good time out on the boat
with those guys.

It was a bit rough.
Chowy.

But amazing views of the cliff.

Getting so close to where the pots were.

While our crab is cooling,

there's time for me to capture
the memory of our spindly snack

in this beautiful setting.

Almost enough time
to get over my fears.

What you have to do is leave your
spider crab to cool

just long enough to do a watercolour.

A quick still life,


And our crab is ready to eat.

Let's see what the inside looks like.

I'm much more interested
in eating it.

I'm much more interested
Meat.

One for me.

I'll take that.

Wow.

That is so sweet.
Really delicious, isn't it?

It's different from lobster and blown
crab.

The thing about this is

If you like eating spam ribs
or pizza,

anything when you use your hands,
finger food,

then crab is a perfect thing to do.

It's incredibly good seafood
but it doesn't taste fishy.

It tastes meaty and fresh
and really sweet and succulent.

So go out and buy spider crabs
'cause this is really delicious.

What could be better,
sitting on a harbour side

in the summer sun
munching on local crab

in the summer sun
straight from the sea?

We're in Padstow

on the latest leg of our journey
around the Cornish coast

to find the very best ingredients
to cook dinner on board the Morwenna.

We've invited fishing brothers
Johnny and Martin to join us

and we've got delicious spider crab
that I plan to use in my starter.

But there's plenty more great food
to find in this part of Cornwall.

Padstow has been a popular holiday
destination for tourists for years.

It used to have its own railway station

sewed by the Atlantic Coast Express.

It would have been pretty scenic
in its day.

It was closed in 1967 by Dr Beeching
and the tracks were ripped up.

But still up to 400,000 people a year
use the old railway line.

Most of them are cyclists
and it's known as The Camel Trail.

It's about 18 miles through
Wadebridge to Bodmin.

Shall we go, Dad?
Whoa, whoa.

You didn't say 18 miles.

You said, "Come this way, Daddy."

I'm saying no. My bum hurts.

I suppose there will be
more food in Padstow.

Dad, that's lame.



But it's flat.

That's my fitness idea out the window,

because my dad has seen some deer
he wants a closer look at.

Better tag along, I suppose.

That's not a bae little pad.

I wonder if it's old old

or just modern old-looking?

Old old or modern old-looking?

I'd say it's pretty old.

It looks like you could actually
defend this.

We've come to Prideaux Place
where they have a deer park

that is believed to be
the oldest in the country.

Its owner is Peter Prideaux-Brune.

Lovely to meet you.
Nice to meet you.

How long has the house been
in the family, sir?

We built it in 1588,

my 14-times great grandfather.



We got this land here in 1535.

And you may have heard the phrase
"Cornishmen do it directly."

Which means "manana".

And we didn't start building until 1588.

What about deer on the land?
We're looking for venison.

Has there always been deer on the
land? Amazing, the deer.

They've been here longer than us.

Really?

If you look up in the...

I don't believe a word of it,

but if you look up in the Deer Bible,

they are supposed to be the oldest
enclosed herd in the country.

I don't know if that is true or not.

But...

all I can tell you is that I have to
look after them.

There's a legend.

If the deer die out,
the Prideaux family die out.

Pretty serious. So you've got a good
team looking after them.

You've got to be careful.



the deer got down to only eight
and weren't breeding.

Seriously, everyone
was worried about it.

And even King George V sent a buck
from his park at Windsor

to try and keep the herd going.

And the last gamekeeper on the estate

when he was a very, very old man,

he came, almost like a confessional,

and he said, "Look, I've got
something to tell you

that I never told your father,

your grandfather
or your great grandfathers."

I thought, "What the hell is this?"

So I said, "All right, what is it?"

He said, "Well...

the day after the king's buck arrived,

I went out to sh**t the old lead buck.

I shot the king's buck by accident."

Rather like you, I roared with laughter.

And you could see the guilt of ages
coming off his shoulders.

He'd never told anyone.

Fallow deer roam near the house.

There are also red and roe deer
on the 4,000-acre estate.

But they are a lot more camera shy.

We're just off to meet Gary,

who's...

together with Jim, got a load
of deer right over near us.

Hello, mate, good to see you.

Wow.

Jim is spoiling them rotten.

He is, he is.

Is that normal seeing a deer
eating out of someone's hands?

Jim has a bit of a special
relationship with the deer here.

One of the two in front
of him at the moment

is what we would call
the master buck.

The dominant male within this herd.

The one just feeding in the trough
now and the one immediately behind,

they are called prickets

because they've just got that
initial single spike on each side.

As age progresses,

they'll cast their antlers each year
and grow a bigger set.

They would be, dependant on size,

either a sorrel or a sore,

from which then we go to a buck,

which shows a larger set of antlers.

And you notice on the ends
of the antlers

they are a lot flatter

and that's called a palmation.

Right.

And that there is the sign
of a more mature buck.

Do you eat venison?
I do.

And what's the verdict about your venison?

Ours is extra special.

I bet it is.
Have you got any venison?

I think we might have some
available for you.

That was the right answer.

We've invited Galy on board Morwenna
tomorrow night.

But we can't wait till then to see

If his pride in his venison is justified.

When it comes to venison, I like to
think we'll do something complicated,

but the meat is that good quality,
all we do is rub it in oil,

salt and pepper it, flash fry it,
let it rest while we make the sauce.

Very simply, I'll rub some oil
on my loin.

We oil the meat up first,
then we put salt and pepper on it.

Because if you put the salt
directly onto the meat,

it sucks the moisture out.

This is seasoned, it's lovely.
The pan is hot.

Just listen to this. Here we go.

Shh. Silence please,
this is very important.

[SIZZLING]

Every carnivore should be happy now.

It smells good.

In here we've got a tablespoon of
juniper berries, a clove of garlic.

I'm just going to bruise the rosemary
to release all of the flavour.

We put that in the pan after the
venison is cooked and add yoghurt.

Told you this was easy.

Right.

Oh, hey.

Looks nice.

You may have spotted there's some
rosemary on this as well.

Focaccia has got rosemary on it,

we've pulled the whole meal together.

Look at that.

A little bit of oil.

Just to make the most out of some
of that venison flavour in the pan.

When that is nice and hot,
we put in our spice combination.

This only needs to cook for a second.

The juniper berries, we want
to release the flavour

but not burn them. We now add in
a decent amount of yoghurt.

It's going to take on all of
the flavour from the juniper

and rosemary and garlic.

Then we pour this hot sauce
over our carved venison.

Look at this. Wow.

Lovely and rare.

Pour away.

Look at that, rosemary focaccia,
gorgeous venison.

On top of that, we've got yoghurt,
juniper rosemary and garlic.

Never mind the finesse,
just have a big bite of that.

Cheers, Dad.
It's like a historic moment, this.

This is good.
The venison is so tender.

It is.

It's absolutely delicious.

Great testament to hundreds of years
of family history.

Freewheeling is exactly what I need.
I'm full of venison.

A nice view of the sea from there.

James and I are going our separate
ways for a while.

He's ferreting out some flowers.

I'm going to check out the birth place

of a Cornish inventor
who's all but forgotten.

This is Avon Cottage
just outside Padstow.

It was here in 1793

that Goldsworthy Gurney was born.

With a name like that you'd think
everyone would remember him.

But sadly, we seem to have forgotten.

He invented a series of early
steam road vehicles,

the forerunner to these chaps.

But perhaps his greatest innovation
was in the field of illumination.

The Bude-Light.

It was an oil lamp that could
be seen for over 100 miles.

And it lit up the House of Commons
for over 50 years.

While my dad pays homage
to one great Cornish innovator,

I'm off to meet another one.

My one is blazing a trail
in modern salad growing.

This is Trerethern Farm.

'Tre' is found in a lot of Cornish
place names.

It means "homestead".

I'm visiting Ross who comes
from a long line of farmers

but he's trying something different
and cheffy.

Ross gave up his job
at a top Padstow restaurant

to concentrate on setting up a business

growing a wide variety of crops,

conventional and otherwise.

Knock, knock.

Good to meet you.

Just been sheltering from the rain.

The sun is coming along now
which is nice.

What have we got growing in here?

I've got a massive selection
of peppers here.

These are Padron peppers.
Those are normally available in Spain.

I haven't seen anybody growing those.

I've heard of a few people growing them

but I was just growing them for fun.

Because one in ten is really spicy.

The other nine can be sweet.

Like a Russian rouldtte of peppers.

You must have been doing this for
years to get all the knowledge

to grow this big a range of crops?

I was a chef for about ten years

and started gardening as a hobby with
my granddad.

And then it grew and grew and i
couldn't do my full-time job and this

and I chose to do this.

You seem to have
a passion for welsh things.

That is not a normal cucumber.

It's called a dragon's egg cucumber.

Dragon's egg cucumber?

I've never heard of it.
I thought I knew about vegetables.

It's said to taste like a cross

between a cucumber and a honeydew
melon.

Really really nice.

Look at that.

It's like a sweeter version of
cucumber.

It's really fresh, it says "summer".
You can taste the melon.

Really comes afterwards.

A melon cucumber.

Who would have thought
I'd find that here?

Awesome.

Ross has a smallholding overlooking
the Camel Estuary.

And his crops add vibrant colour to
an already spectacular landscape.

Ross, there's quite a carpet of
salads growing here,

but who are they for?

They are for most of the
restaurants in Padstow

and some get sent to other
restaurants around Cornwall.

What's the fleece there for?
So I don't have to spray for bugs.

It also keeps it warmer

and it helps them to grow in the
summer months

from seed to this in about 25 days.

Wow.

This is probably the most exciting
salad moment of my life.

Ready when you are.

Oh, wow.

Are you smiling over them?
Yeah.

It looks like a good one.

It looks better than good.

I do see it as a masterpiece,

like an artist revealing his work.

It feels like we're pulling in a
huge haul,

a net from the land of salad

that is just absolutely remarkable.

Amazing colours.

And such high quality.

Ross products
a truly stunning may of leaves.

All harvested by hand.

I recognise this one.

It's a normal courgette.

I'd quite like to take away some flowers,

if I could have a couple of them.

And that's the female one.

The male one doesn't fruit.

But they can still be stuffed.
I'll take a couple of males.

Otherwise that would be sexist.

I'll keep some of the stalk on as
well

That's nice on these ones,
you can eat that, tender.

This is the chef you can't get rid
of.

he likes the fancy presentation of
courgette flowers.

I like that idea.

It's all edible
and why not enjoy it?

I'd love to repay the favour.

Come to the boat and join me and my dad.

We'll lay on a bit of a Padstow dinner.

And there's going to be a serious
range of salad on the menu.

Thank you very much, mate.

Nice to meet you.

Bye.

I've got a great idea
for my starter

using Ross's beautiful leaves and
flowers.

I can't wait to show my dad.

On second thoughts
I'm not sure he'll get it.

The latest chapter of our journey
around the Cornish coast

in search of great food
and people to share it with

has brought us to Padstow.

There are breath-taking scenes
wherever you look

and I want to create a snapshot of
our adventure.

The Cornish landscape has inspired
film, music and poetry.

And obviously a bit of painting.

Whatever the weather, I find this
view

out along the River Camel Estuary
towards the Atlantic Ocean

really uplifting.

This is one of those incredibly
striking views

where you look out at the sea

and you are confronted with amazing
scenery.

That headland is called The Rumps

where Laurence Binyon wrote his poem
For The Fallen,

a commemoration of all those
that died in the w*r.

It's got that famous line in it,

"They shall not grow old
as we that are left grow old."

And I think the contrast
between w*r and peace here,

this is the most tranquil place
I've been for a long time.

I can see why he was inspired
to celebrate peace.

While James has enjoyed a little
quiet reflection,

I've taken the opportunity

to do a bit more exploring on my own.

I'm off to meet a farmer

who's discovered an amazing new cash crop.

His name is Charlie Watson Smyth,

Charlie, hello.

Lovely to meet you.

What a pleasure.

We set out to only sell Cornish produce.

We've got 142 different suppliers

of all the different produce in
hem.

Bearing in mind that all the beef,
pork and lamb is our own,

anyway.

A lot of the veg we grow ourselves.

But the one thing
that nobody else has got

is a unique product.

Padstow pasta is unique
in the whole country.

Charlie makes his pasta from durum
wheat flour from grain

which he grows on the family farm.

Our sausages are Padstow porkers.

And they sell really well.

I was trying to think of something
that we could sell

"Padstow" something or other.

And "Padstow pasta" came
as I was in the bath.

Durum wheat, south of Italy it's
usually cold.

What are you doing up here?
This is Cornwall in the rain, mate.

Yeah, but Cornwall can be sunny.

Yeah...
Sometimes.

What about making money
as a businessman?

Turning it into pasta, make a lot of
sense financially? It does.

A ton of best quality wheat

today with prices being high
would be £200 a ton.

Pasta leaves the shop
at £10,000 a ton.

So that's a good mark up.

A ton of pasta is a lot to sell

but a man of your...

I can do the sums.

It wasn't the sums, it was the
eating ability I was thinking of.

I've got to see this pasta machine.

I've made a lot of pasta in my time

but Charlie's got a neat piece of kit
that does it all for him.

What do we do?

We've got some flour.

Switch on.

We run this in dry to start with.

Run it in gently.

That is that in.

Here's the water

which has got to be
at exactly room temperature.

Really critical the right amount.

just pour it in very gently like that.

No eggs?
No eggs.

Flour and water

completely inert.

Doesn't look like pasta yet.

We haven't made it yet.

This is a very dry mix.

You'd expect to see
a dough-like mixture.

Which is when you are hand-making it

and working very hard.

Not delegating.

You need the elasticity
in it for the dough.

So how do you get your elatedly in
this?

You don't. It's an extrusion process.

The pressure of the extrusion coming out

makes it stick together.

The fan blowing underneath

will dry that out.

How long do you leave it to dry out?



It could be cooked in less.

If you cook it in less than 24
hours,

It literally just needs to look at
the water.



You have to let this dry out
because it's not been kneaded.

It's been extruded which means the
glutens haven't had a chance to form.

This is the easiest pasta making
I've ever seen.

Piece of cake.
It's warm.

Even a man of your ability.
You be quiet.

This is a very lazy way
of making pasta.

It is.

Are we doing portion sizes?

Whose portion?

You can go right round the shop if
you like.

Am I right in thinking you set a
record

for how long you made your...

A pasta stretch.

I think we did 15 metres.



It is.

I need another tray.

Thanks for the Cornish durum flour.
Much appreciated.

What have we got here?
Some pasta made up for you.

Are you going to come and join us on the
boat for a bite to eat?

I am indeed.
That would be very good.

Good to see you, Charlie.
Dye.

That's another great ingredient
on board

and a fifth guest for tomorrow's
dinner.

I want to get back to the boat
and start creating a main course

that is going to put James's in the
shade

In our coming battle to create the
but dish.

Charlie makes his pasta in an
extruding machine.

We haven't got one of those on the
Morwenna.

So, nice and simple,
making your own pasta,

it's so easy, everybody should do it.



And two whole eggs.
And a bit of salt.

A good pinch of salt.

Now two eggs. There goes one.

There goes the second.

There's nothing for it.

Put your hand in and mix it all up.
It's as simple as that.

I'll knead this a little bit.

But then I pop it in the fridge
so the glutens can form in it

before I put it through the pasta maker.

You can keep it in the fridge for days,

but later I'll make pasta for my ravioli.

Wrap it in cling film,
pop it in the fridge.

To make the perfect pasta parcel

you need the perfect pasta parcel cutter.

And that's where James comes in.

Why have a dog and bark yourself?

I said I'm going to make ravioli.

And James said, 'I'll make you a
dither, Daddy.'

I didn't say "Daddy" but I did say,

"Dad, I'll make you
a ravioli cutter."

I've got two forks, a tin can
and a broom handle.

I'm going to make a pizza wheel

but with a serrated edge
so it can cut through

and give you nice squares of pasta.

You might have heard of Uri Geller.

This is the Hungry Sailors...

I'm bending a couple of forks

to make a...

Right,

all you engineers at home watching,
I apologise.

He's making a..."shwoo shoo".

A wheel.

This is pretty damn clever actually.
Are you impressed?

I am impressed. It's quite cool.

What is the broom handle for, son?

That's for you to have a wooden
handle so it looks good.

This is like a long-distance
ravioli cutter,

You can be up on deck enjoying the sun

and be down in the galley cutting
pasta.

That's my present to you.

I'd better get on with some cooking.

Are you pleased with it?

It's like I went to school
and made something.

Brought back a little present.

You have to keep it on your shelf for
the next ten years,

otherwise I don't love you.
That won't last ten years.

A triumph.

And now it's time to get on
with the serious business

of preparing tomorrow's dinner. I'm
making a classic English dessert

with a Cornish twist,
using local strawberries

and a good splash of sparkling white wine.

I'm going to reduce that down
and then sieve it.

But for something I want to call a
"Padstow mess"

I'm making my own shortbread.

It's my twist on an Eton mess
which is done with meringues.

It's dead simple.

All I want to do

is put eight ounces of plain flour
with three ounces of caster sugar

and four ounces of unsalted butter.

I'll use my fingers to work
it into a soft sort of crumb,

spread it out
and bake it in the oven.

My pasta is made with wholemeal flour.

It's brown pasta which is a bit scary

so I have to make sure I have enough
flavour

to combat any sort of wholesome goodness,

because it's not supposed to be good
for you. I'm doing ravioli.

I've got some dry cured smoked bacon.

Very low heat at the moment.

I'll add in some sun-dried tomatoes
and some shallots.

That will be the basis of my
stuffing.

Let that go nice and soft
at this stage.

Then I'll add my final ingredients
which are a bit of thyme and cheese.

I'm now happy with the consistency of that.

So it's time to add in my star
ingredient, lemon verbena.

Some people use this to make tea.

It's very, very lemony.
Hence the name.

But it's also delicious when paired
with soft fruit.

I'll finely chop this

and probably put in about two tablespoons.

This is a very dry mix.

I don't want anything wet
inside my ravioli.

To that I add now a bit
of garlic and some thyme.

And very, very gently being cooked.

Finally for my filling,

I'm adding in some fish of some
tomatoes

and some cheese.

Let it all melt together

and then when it's cool,
I shove it into my pasta.

Lemon verbena in with the shortbread mix.

Really lovely aroma
coming off this.

I have to say I'm getting quite excited

with all the colours going on here as well

I just spread it out on a baking sheet.

Press it down and then bake it for
about 15 minutes in the oven.

I'm not at all worried
about the depth of this.

So it's nice and thin.
I'm going to bake it

and then smash it up into a right
mess for the Padstow dessert.

Dad, would you mind
putting this in the oven?

No problems, mate.

There's some weeds in your
shortbread.

Whatever, Dad. Just you wait.
I'm onto a winner.

Are the strawberries done?

Yeah, they are ready.

What I've got in there
is sparkling white wine

and a load of strawberries

and it's been reducing down

'cause what I want
is a strawberry fizz ripple.

Which sounds a bit fancy,
but it's just a syrup basically.

Nice and colourful and van, very sweet.

I'm pleased with how my dessert is going.

Now here is something that will give
my starter an extra kick.

Would you mind giving me
a hand with this salsa?

If you've got some time?
Yeah, course I can.

Thanks.

Pass me the shallots.

There you go.

I'm going to make, similar to a
guacamole,

but I want to try and get the anise flavour

from tarragon pairing.

And crab and put in some Pernod.

He doesn't look convinced, but I am.

Chopped garlic, spring onions
and a couple of ripe avocadoes.

Plus some shallots.

All mixed to a nice, creamy
consistency.

You can live on avocado. It's one of
the world's few whole foods.

If you had nothing but avocado to live on

for the rest of your life,
you'd be healthy.

If we were shipwrecked,
that's what we'd want.

I'm going to add in
a cheeky little dressing

of lemon juice, olive oil
and aniseed-flavoured liqueur.

When you're making a dressing,

a sharp dressing is half
juice or vinegar to oil

A one-third juice or vinegar
to two-thirds oil is a normal one.

We'll take all of that, I think.

James obviously wants a very sharp dressing.

I don't want it that sharp.
What are you doing?

Give it here.

How much of this do you want?

Quite a glug.

Great.

Plenty left for us.
Salt?

You need quite a lot of salt on that.

A layer of the dressing over the top

will stop it from browning
before tomorrow's lunch.

There's occasions
when gambles pay off.

It's pretty nice.
It's good.

Flesh. Got the Pernod.
It's lovely.

It is nice, isn't it?

just don't breathe when you are
drinking it.

It's been quite a full-on day.

We've got a head start
on tomorrow's meal.

Now all I have to do is cook my pasta
and hope it lives up to Charlie's.

The pressure is on.

We're on the north coast of Cornwall

and the latest leg of our cooking
adventure around the county

has brought us to Padstow.

We've already collected
some great ingredients

and invited five new-found friends
to join us on our boat for dinner.

They will decide which of our dishes
they like the best.

Padstow has been a bustling tourist
destination

and a working fishing port for ages.

And in fact it's had visitors
for over 4,000 years.

That's before the Pyramids were built.

Travellers on their way from Brittany
to Ireland popped into Padstow.

I wonder if they had pasties.
Or was that too long ago?

We've enjoyed exploring the area

but now it's time to get down
to some serious cooking.

Before we start making pasta,
have all your tools to hand.

I'm going to be stuffing courgette flowers

with our lovely spider crab
that we picked earlier.

Little bit of tarragon
and some lime zest.

When you work pasta, putting it
through a pasta maker is easy.

Three times through at every setting.

Once to stretch it, once to get it
ready and the final one to finish.

What I put in here
is a lot of spider crab meat.

Takes a lot of picking,
but it's good.

Zest of a lime, unwaxed.

Quite a lot of black pepper
and a decent pinch of salt.

It's interesting 'cause this is
wholemeal

which means it doesn't go as thin

and it's not quite as easy to work

as a plain flour.

But a lot of flavour.

A bit of fresh tarragon will
complement

the rest of my flavours nicely.

I've got these lovely courgette flowers

that I will stuff with the crab filling.

I put a teaspoon and a half
of crab meat in.

And then I'll seal them up
with blanched chives

which basically serve
as an edible string.

The flowers not only look
sensational,

but they've got a lovely, delicate flavour

that should no really nicely with the crab.

This is then covered in a tempura
batter and fried for a few seconds.

I don't need a knife because...

I am the proud owner of a pasta cutter.

It's available online
for only £6.99.

It's available online
Here you go.

I thank you.

We have the pasta cutter in the house.

Yeah.
Bit of filling.

My ravioli filling is smoked bacon,
sun-dried tomatoes,

shallots, garlic, thyme and cheese.

When you put the top
onto your ravioli,

you have to mould it around

so you don't get big air gaps.

If you get air bubbles,

when you cook it, water will go in

and when water goes in,
you end up with it coming apart.

Now, trimming up time.

We want to give them enough pasta
but not too much.

Through the middle here.

James.

Starting to wobble a bit, mate.

On the menu tonight...

my starter is courgette flowers

stuffed with spider crab.

Then my dad's ravioli
made from local pasta flour.

That's followed by my grand finale.

A Padstow mess with a Cornish twist.

Anybody here?

'Our guests have arrived.

Salad grower Ross,
deer park warden Gary,

pasta pioneer Charlie and fishing
brothers Johnny and Martin.'

Hello, matey.

Good to see you, Charlie.

'They all look like they have
brought a good appetite.'

Find a seat.

All right.

ALL: Cheers.

Got this lovely salad.

The dragon egg, something a bit
different.

I'm serving pastis,
Pernod and a bit of water

just to go with the dressing.

In here I've got 100 grams of rice flour

and a teaspoon of baking powder.

Now we stir in some
cold sparkling water.

OK.

I'm not going to put salt in
'cause I've already seasoned the crab.

I'll do a dollop of guacamole
on each plate.

It's a quenelle,
it's supposed to look prettier.

The stuffed courgette flowers
are coated in a light tempura batter

and deep fried for a matter of seconds.

I'm only putting in a few flowers at a time

because I don't want the oil's
temperature to reduce too much.

If that happens it'll go soggy
rather than nice and crispy.

Three of them in there at a time.
They go nice and golden.

Here's your starter.

Enjoy.

That's good.

Really sweet, isn't it?

I reckon it's good.

Damn.
It's quite tasty.

Well done you.

The batter is perfect.

Nice and crisp as you cut into it.
It's really good.

I like the crispiness of the tempura

to go with the salad.
I think it's excellent.

I've never eaten courgette flower

but it's really nice.

I could go for a few of those, I think.

There's more.
Do you want me to keep cooking?

Keep cooking.

The moment of truth, pasta-wise.

I'm serving my ravioli
with a delicious creamy sauce.

Melted butler, some shallots,
some garlic.

Going to put in some flesh
of the local tomatoes.

A little bit of basil in here.

A little bit of crème fraiche.
That's all I need.

When this is warm,
it's ready to serve.

Here we've got pasta from Padstow
with durum flour. Enjoy.

Wow. Smooth pasta.

It's good. Very nice.

The smoky bacon works well with it.

It's good for you.

Superb, and cooked to perfection.

And the vegetables and bacon that
goes with it just sets it off,

just exquisite.

Not normally the sort of thing i
would eat,

but having said that, tried it now,

and really, really nice.

Flavours an nice, textures are nice.

And yet, just really good in general

I was worried about the whole-wheat pasta

and it might be what you're putting
with it, but...

No, it's not
what he's putting with it.

It is the quality of the pasta.
Come on.

But I'd eat this every day.

Now for my Padstow mess.

I've got a load of shortbread I made.

Lemon verbena.

Smash that up, put it in a bowl.

A load of those lovely strawberries
that my dad picked up.

In they go.
Next up, some raspberry.

I've not normal ones and autumnal ones

which are only available
at this time of year.

In goes a generous helping
of clotted cream

with that fruity fizz of sparkling
wine and strawberries.

That's good, mate.

Sophistication in a glass.

Oh, no, it's not, it's a mess.

Enjoy. It's quite a sweet thing

so you'd better have space,
it's quite filling.

Galy's gone to that little happy
place.

He's been out chasing deer,

he's come back to a happy place full
of strawberries and clotted cream.

I think you could get five votes for
your dessert.

Eton mess is one of my favourite
desserts

but the biscuit replaces the
meringue really really well.

It's great.

It's not bad, is it?

It's good, son.

Good local stuff.

Three course,
you can only vote for one.

Whose favourite was the starter?

Three votes.

Whose favourite was the main course?

One.

And the pudding?

Well done, son.

[CHEERING]

I've got to say, with such great
ingredients,

I was always onto a winner.

There you go, son.

I hereby claim Padstow for James.

Too much red on the north coast.

I'm coming back.
I've got a long way to go.

Don't forget this bit.
We've got down there as well.

There's room.
Well done.

Good fun, that one.

For me, especially.

So, that's it from Padstow.

And it certainly lived up to its
reputation for great food.

But it's time for us to up anchor
and head for the horizon

and the next port of call
on our coastal cooking adventure.