02x04 - Looe

[bunniefuu]

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

We're exploring the coastlines
of the southwest

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

We're going to call into ports
and harbours, meet the locals,

then pick up great ingredients
to cook some tasty dishes on board.

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

'Today we're heading for Looe,

where we're in the market
for the freshest fish...'

What did you buy?
Pollock.

No, no. Haddock.
Oh, haddock!

No wonder he can't find it.
You're looking for the wrong fish!

'Giving an alpaca a pedicure...'

I tell you what,
this smell is strangely pleasant.

'And checking out
the world's best cheese...'

I hope James is off weeding
or doing something really difficult.

'All to make dinner
for some very special guests.'

Thank you very much. To Naz.
Cheers.

Thank you, kid.

d*ck: 'It's early in the morning and
the new day dawns full of promise,

as we head out aboard
our 45ft pilot cutter, the Morwenna,

our home from home
on this voyage of discovery.'

We're on another leg of our culinary
adventure around the Cornish coastline.

Today we're heading
towards Looe

and we're going to go inland
and fine loads of producers

and then compete to see
who can cook the best dish.

We'll take it in turns in cooking.

James is making the main course
and I'm making the rest of the meal.

Then we have a friendly competition

to see who can produce
the dish of the day.

We have to be there early 'cause we want
to meet the boats coming in,

so we can get all the fresh fish.

We've got a decent sail ahead of us
and a tide to catch,

so there's no hanging about
and, sadly, no breakfast for us.

Don't worry, we'll get a snack
later on. I will not waste away!

I'm quite hungry, Dad.

'We've left Lostwithiel behind us,

headed back down the River Fowey
and east towards Looe.

A distance of around 12 miles.'

♪ Hot sand on toes

♪ Cold sand in sleeping bags

♪ I've come to know that memories

♪ Were the best things you ever had ♪

'We're always keen to learn more
about handling the boat

from skipper, Rob,
and first mate, Morwenna.

The Wind's at force six,
great sailing weather.

We've just put up two sails,
the mainsail and the staysail,

and we're whipping
through the waves.'

There's nothing out there!
Nothing to see but sea!

This is the time for the return
of the nautical stare.

I'm learning it
from skipper Rob here.

It involves looking out
at the horizon.

I don't know why,
but it's quite fun! Hm.

♪ Ooh, ooh, ooh, ooh... ♪

Rob said we've got
to take down the sail to enter Looe,

because there's an
old bylaw that means

you're not allowed to sail
into the port with a sail up,

so that's why we're doing that out at sea

and then motor in
for the last part of the journey.

'Looe's been a busy fishing
and trading port for centuries,

but it's also a favourite
with tourists.

That's a slightly more
recent development.

A passenger railway link
was built in 1871

and that brought a new source
of prosperity to the town.'

We made it! This is Looe.

It's known as a drying harbour
'cause when the sea goes out,

the boats all end up
sitting on the sand.

There's no sign of high tide
that allows us to come in and out.

We're here!
It's made of two little towns,

east and west Looe and they're separated
by a sandy estuary of the Looe river.

There's a fleet of fishing boats that bring
in their catch daily and sell them here.

Looe's got an excellent reputation for
fresh fish, so we've got to check that out.

The early sailor
catches the fish, Dad.

'We're hoping to buy
some fish for breakfast.

Angie Pengelly is going to guide us
through the auction.'

'Angie used to be a hairdresser

and she's married to a
former professional footballer,

but she's clearly
not your typical WAG.'

I wake up quarter-past five
in the morning.

I roll down the hill.

And I am so lucky
to find this quality of fish.

You've come on a brilliant day.

Boats are landing early
this morning.

The actual auction,
is it all about the fishermen?

This is where they make their money?
Yes, the best of the best.

And that is real. Honest to God,
we are the best of the best.

And this fish from the local area
all comes in here to...?

This is all handline.
Under ten-metre boats.

The best quality
you're going to get anywhere.

What is line-caught fish?

Line-caught fish is a fish
on a rod, on a hook, on a line.

But it's sustainable 'cause you're not
hoovering up everything in the sea.

So it's more selected. You can fish
for certain sorts of fish.

Does that mean
there's less fish wasted?

Yes, there is. The quality of the
line caught. In a net, fish drown.

On a hook and line, the meat
is much better, more superior.

The fish aren't stressed
when they're caught.

What makes it so enjoyable?

You come down, you get a buzz,
to be honest.

We're all buyers.
I'm the only woman on the market.

Really?
Yes.

I have to put up
with the men every morning!

There's lots of banter.
It's not as noisy as it was.

Everybody.
If they know you want something,

they're pushing their zapper.

They're going to make sure you pay for it.

We have an electronic auction,
so that'll be interesting.

And you have your own zappers,
so if you're buying fish,

your name will come up in lights.

You've got to pay for it, as well.
We need to select first.

We need to have a look.

'Looe Fish Market
went electronic in 2003.

Auctioneer, Julian,
sits on a little electric truck

with a flashing screen.

He moves from lot to lot

and the buyers press their
radio transmitters to make a bid.

The price goes up
until only the winning bidder is left

and their name appears in lights.'

Here we go.

I'll tell you when to press
your button and you mustn't let go.

My heart's pounding. Press
your button! Press your button!

Keep it down. Don't take it off.

Don't take it off
'cause I'm desperate for this.

Oh! There's the light!
He's in lights!

Hungry!
Hungry!

Ooh!

Yes !

Well done. Go buy some squid.

W-w-what's a good squid
and a bad squid?

I think that looks like nice squid.

It's quite difficult to tell
what a good squid looks like.

It's the first squid
you've seen, son.

I should go look for some...
More squid.

If you want it,
you have to stay on it.

Yes!
£11. Yes!

Can you see a price?
Just... yes, that's fine.

I've just bought my fish!
I've just bought my fish!

I've got 4kg of haddock
for £3 a kilo.

You took your time.

[SEAGULLS SQUAWKING]

♪ Hit that jive, Jack
Put it in your pocket... ♪

'Now, with so much fish around,

it's quite easy to lose track
of what you've bought.'

♪ Shake your head... ♪

What's the matter?

I can't find my fish!

What did you get?

Pollock.
No, no. Haddock.

Pollock.
Oh, bugger!

No wonder he can't find it.
You're looking for the wrong fish!

We're going to play a game
of colder and warmer, right?

You're getting warmer.

Bit warmer. That...

Yes! Yes!

Look at that for lovely fresh fish.

This is my hungry squid.

Subtle little joke. [LAUGHS]

Hungry squid.

'At their shop round the corner,
Angie's sister, Jackie,

is setting out their stall.'

I've got fresh fish
coming through here!

'Everything we've bought
at the auction

will go on sale in their shop.

Then we'll see which of us has got
a better eye for a fishy bargain.'

What inspired you
to move from hairdressing

to being this fish bidder
who, sort of, rules Looe?

Well, in a way, it's quite sad.

We decided we'd open a shop.

Lots of people saying,
"We've got no fish shop."

We thought we'd give it a go.

I just worked in the shop
with Jackie and my mum and my dad.

My dad would do all the buying.

And then a few years after that,
he, unfortunately, had dementia

and came into the shop one morning

and said,
'I can't do this any more.'

And I went home and I cried
and I thought...

You know, obviously,
it was terrible for my dad

and terrible for the family,

but we need to keep this going -
this is a family business.

We're the Pengellys.

There are a lot of Pengellys in Looe,

but this is our family

and I want to make sure that,
you know...

Yeah.

It's good for us.
Everyone in the town.

Obviously, we're pretty rubbish
buyers. Let's not be too shy here.

Can we pop back to the shop later on

to see how we get on
with our selling?

Oh, please do. Yeah, it'd be good.

Also, would you be able
to join us on the boat?

We'd love to say thank you
for this experience.

Oh, that'd be wonderful.
It's a privilege. Thank you.

We look forward to it.
We'll feed you, though.

'Before that,
we need to feed ourselves.

We haven't had breakfast yet
and we're very, very hungry sailors.'

A squid looking like this
in its natural form

can be a bit of a daunting thing
to cook,

but I'm going to show you how
to do it in a couple of minutes.

It's not very complicated.

So, first thing I'm going to do,
View my,

is just pull out the insides.

There is a backbone that runs down
inside the skin of a squid.

Now, all we do with that is hold it
tightly and pull it out. Now...

It's got a beak.
Make sure you cut the beak out.

Yep, just feeding it.
It's through the mouth bit.

Pull that out.

Just taking off the wings.

Also, remove any skin
from the outside of the squid.

Look at that!

We're going to cook it in butter with some
garlic and the zest and juice of a lemon.'

[SPANISH MUSIC]

'Once we've cleaned our squid,
it's ready to prep for the pan.'

This is something that my dad
taught me a few years ago now,

where you gently score the surface
of the bits of squid

that you want to cook at an angle.

It'll, sort of, curl up
and change shape as you cook it.

Look at that!

A little bit of garlic.

[SPANISH MUSIC]

It smells good.
You be in charge of that.

Lemon in.

'Squid takes only a few minutes to cook.

A good handful of samphire right at
the end and it's time to serve up.'

Is that pepper, is it?
Yeah.

That's cooked. OK.

Squid with garlic, lemon,
butter and samphire.

Yeah.
How long did it take? Five minutes?

Yeah, and that's from a whole squid

freshly caught
a couple of hours ago.

Look at that.
Yummy meal. Cheers.

Mmm.
It's all right, isn't it?

Mmm.

Got to make sure the seagulls
don't come and take it!

[SEAGULLS SQUAWKING]

'Now that's what I call
a tasty breakfast

and in a perfect setting, too,

just yards from where the squid
was landed.

Food doesn't get
much fresher than this

and it's whetted our appetites
to see what other great ingredients

we can find in this part of Cornwall'

d*ck: 'We're in Looe on the latest
leg of our voyage around Cornwall,

searching out
the best local ingredients

and meeting food producers
with a passion for what they do.'

Got the helmet? Thank you!
Whoa!

JASON: 'After an early start
at the fish market and a good breakfast,

we're ready to go exploring.'

Thanks, son.

You got waterproofs? Yeah. Good.
Got waterproofs. We need to explore.

'While we're away,
Rob and Morwenna

are going to take the boat
off to get the oven fixed.

We don't want another Yorkshire pudding
disaster like James had in Lostwithiel.'

We'll be heading inland to a farm
with the most unusual list of livestock

we've ever come across.'

Smell the sea.
Love it!

'But we couldn't mist stopping off in the
beautiful fishing village of Polperro.'

We've still got
some fishing boats here.

There's about
a dozen working boats left,

but in the past it was a really
important area for pilchards.

The pilchards came in
and they'd be pressed and preserved,

but the oil was used
for the lighting and the heating.

It could have been a bit smelly!

Imagine the smell of all your heating
and light to come from pilchard oil.

I like it.

It has a creole feel to it,
hasn't it?

Yeah, I can just imagine the smugglers
hiding things in all these caves nearby.

When was that? 18th century?

Yeah, it was at its peak
in the 18th century,

but I think the whole area
was thriving off smuggled-in goods

that they'd send inland.

They're a bit naughty,
the old Cornish.

'Tea, gin, brandy and tobacco
were all sneaked to shore here,

out of sight of the revenue man.

A lot of the contraband came in
from the Channel Islands

and there was a well-organised system

to transfer the booty between ships
in nearby Talland Bay.

Today the law-abiding folk of
Polperro rely mostly on tourism

to boost their bank balance.'

We're off to visit a smallholding
with a difference.

The couple that own it has got


We're then going to use
some of the exotic ingredients

to cook supper for our guests.

What is that?
I've got no idea!

It's either a farm or a zoo!

Yeah, it's definitely more like that.

We've come to meet Senara Higgs, who's been
building up her menagerie at Hendra

'with partner David Collings
for the last ten years.'

Lovely to meet you. I'm James.
Hi, James.

Nice to meet you. Hiya.
Hello.

Looking around, there's an awful
variety of animals around here.

We've got rheas, we've got wallabies.

Where do you get your animals from?

I just sort of see something

and thought,
'I got to have. Got to have,'

and gone out and found it.

I think I saw some alpacas.
Yes, you did. That's our new...

Are they the petting ones
or are they an actual product?

They started as pets

and then you start breeding
and the numbers increase.

And unless something
is done with them,

you're going to start hitting
welfare issues.

What are you going to do with them all?

Let's have a look
at the commercial side of it,

the same as a sheep or bullock.

And let's have a look at the meat.

It's very, very lean.

It's the lowest cholesterol of any meat.

It hasn't got a tremendous flavour.

Slightly beefy, but anything you put
with it, it takes that flavour up.

What can we do
to take away some alpaca?

Have you got any work?
'Cause James is like a little sl*ve!

Well, actually,
one of the girls out there

is badly in need
of her toenails trimming.

I just haven't had time
to get round to it

and I thought, "Ah, I know
who can help with that."

Do you know what's funny? I know
that's one of James's nightmare jobs.

So, yes, we'd love to help.

'David's link with Hendra
spans more than 60 years

and it's come full-circle.

He was born in the farmhouse

and has never lived
more than a mile away.

Now he's back in his birthplace.'

How long were you away from the farm?

Erm... I was born here and I left...

I was nearly 12 when I left.

The farm had to be sold, so I moved
with my parents into the village.

I met Senara by chance. She invited
me back to have a look around.

Erm... and, well, it seemed a bit
strange driving down the lane

that I only walked down before,
'cause I hadn't been back for 53 years.

It was a little emotional.

And then when she proposed to me
on the 29th, it was...

She actually propos...
She did, yes.

Is that the leap year?
That's the leap year, yeah.

Oh, wow. That's really cool.
At quarter-past six in the morning.

I was partially awake!
[LAUGHS]

Then when I did wake up,
I thought, "It's not bad idea."

I lost my wife in 2003

and I had a period,
perhaps all people do in life,

when you can't see any light
at the end of the tunnel,

but, I mean, now I'm, well, like the
cat that got the cream, ain't I?

'Most of the alpacas are put out
to graze together,

but mother and son,
Bonnie and Little Man,

are more like family.

They stay close to home
where they get five-star treatment.'

Come on, Bonnie. Out of the way.
A bit stubborn.

And are these friendly?

James has got to trim
the back foot of the alpaca

that's sitting down and won't play.

It's a little like pushing a donkey
up a hill

I'm... not quite sure what to do.

It's OK. A bit closer on this one.
Yeah, go on.

Right. Any more?

Happy with that?
Yeah.

I tell you what, this smell
is strangely pleasant.

[LAUGHTER]

[SIGHS]

Get off! Well done. Good girl.

'Alpacas are native to South America,
just like these rheas.'

So whereabouts
do they lay their eggs?

In a scrape. The females
lay their eggs in the scrape.

And then the male,
he does the incubating.

There any eggs been laid recently?
We can look.

All right.
Yeah. The scrape's over here.

That can't be an egg.
No, that's a football!

Well. that is one.
No way!

It's like Jurassic Park.

'OK, so Senara put them here for us
to find, like a giant egg hunt,

but I'm still really excited
about handling my first rhea egg.'

What sort of ways
have you tried cooking these?

I haven't.
I'm letting you guys do that.

OK. That's not much of a due.
Pressure!

We want to taste the egg.

The Easter bunny has come
and produced this rhea egg,

which we've decided we want to cook
rhea-ly scrambled eggs with, OK.

That's awful.
Bad joke!

Opening it is the next challenge.

How would you normally open an egg?

[LAUGHS]

Back of a knife.
Yes. Not the sharp point, obviously.

James has got plan C.
OK.

The next stage up.
OK.

I tell you what,
do you want to hold half?

Hold on.
Have you got it?

Do you trust me?
Yeah.

Oh! OK, hold on.

Another angle here.
Let me get it on that one.

Oh, it's good, yeah.

It's a strong... Hold on.
It's very strong. Yeah.

Don't get any shell in there.

Whoa!
Whoa! Do you want to beat that up?

'We reckon it's about the size
of six hens' eggs

and the yolk is huge.'

I'll get some butter on the go.

Just salt to begin with.

How much?
Quite a lot.

'We're keeping this
as simple as possible,

'cause we don't want anything
to mask the taste.

We're intrigued to find out how the
flavour compares to other eggs.'

I'm sort of expecting it
to do something different

just because it's a rhea egg!

But I think it's just massive.

'There's enough here
to feed a whole family.'

There's too much for two.
Yeah.

Always finish your scrambled egg off
with a bit of extra butter.

It's cooking very slowly,
'cause there was so much.

We've been here
for an hour and a half...

No!
It's only been about five minutes.

Senara?
Yeah!

Oh, you've got some toast, as well!

OK. We'll start like that.

It looks lovely. That looks fab.

It really does.

Mmm... comm... comm.
It's good, isn't it?

Mm.
Yeah!

Thank you, mate!

It's got a slightly
different flavour.

It's in between a duck egg
and a chicken egg, I'd say.

Do you think so? There's a flavour
behind it which is just different.

I love it.

I tell you what, it's been a serious
amount of fun coming here

and seeing all of your animals.

It's quite a nice way
to finish it off this.

I think this is really nice.
Rhea-nice.

[LAUGHTER]
Oh, God!

This is probably the most exotic
saddlebag we've had.

Rabbit, alpaca
and an unbreakable egg.

David, thank you very much.
Thank you so much. Lovely to see you.

'With so many unusual ingredients,

tomorrow night's dinner
on board Morwenna

promises to be out of the ordinary.'

See you later, James.
Bye, Dad. See ya.

'There's such a variety
of great food in this area

and I want to discover even more.

My dad's heading back to the boat,
but I'm off on a secret mission.

I've heard about a place

that's putting a Cornish condiment
on the map.'

Sit down.

'When they're not tending
their very obedient pigs,

Carolyn and Ivan Callanan make 14
flavours of mustard here at Berrio Mill.'

I've heard this is the home
of Cornish mustard.

It is. Do you want to see some?
Yes, please.

So, Ivan, sitting here
in gorgeous countryside,

you've got a lot of jars of mustard.

Is this something
that you've always done?

No, not at all. No.

No, I started off life
in electronics,

telecommunications
in the Middle East and Africa.

I did that for 14 years.

Several nervous breakdowns later,
and I'm not joking,

I dropped out.

We sold up and moved down
here to Cornwall.

Where did you start with mustard?
It started off with the beekeeping.

And also we created
the holiday cottages,

so we had to try
and create an income.

I developed like a base mustard

by doing a bit of a survey
around the village,

friends around the village here,

and giving them small pots
of mustard with questionnaires.

I bet that's the first time
that had happened around here!

Yeah, yeah. It was, yeah.

So we came up with a basic mustard,
which I call the original.

So we use, instead of a spirit
vinegar, we use a cider vinegar

from a local cider maker

and we use honey, as much
as possible from our own bees,

but certainly local honey.

I want to really rub
my dad's nose in it

and make up my own flavour
of mustard with you.

You can.
We'll make a Hungry Sailors one.

I've got this vision of d*ck with mustard
being rubbed into his face.

Well. there's the moustache...
[LAUGHS]

Quite a messy... messy thing that!

'I found a mustard recipe
from Roman times

and Ivan's going to guide me
through making it.'

We've got dill, thyme,
some coriander seeds,

caraway seeds, celery salt,
black pepper... and...

What else is in the ingredients?

This is the sort of thing my dad
will take the mickey out of.

I've put in
one too many ingredients.

'First, we grind the yellow mustard
seeds to release their flavour

and mix them
with my herbs and spices,

along with the hotter
brown mustard seeds,

salt, turmeric, water
and cider vinegar.'

You might want to add your image.
OK.

'My secret ingredient
is a splash of alcohol.

I'm using lovage, a herbal drink,
which has a hint of the flavour

of old cough mixture.

I promise it's better than it sounds.

Some honey to sweeten it slightly
and it's ready for blending.'

Ivan, would you like to try some?
No, you try first, yeah?

OK. Here goes.

[COUGHS] Whoa!

Oh, I really like it.

'Mustard takes three or four days
to reach the right consistency,

so I'm going to take my Roman centurion
blend back to the boat,

along with a Hungry Sailors one

that Ivan's created
especially for us.'

Here are a few of our favourites.
Thank you very much.

Bye James. Take care!

'Ivan's agreed to join us
for dinner tomorrow night

and I'm sure we can put his mustard
to good use.

I can't wait to see
what my dad makes of it.'

JAMES: 'We're in Looe on the latest
leg of our amazing culinary voyage

around Cornwall.'

d*ck: 'It's been a busy port
for centuries

and has always had a problem
with the entrance silting up.'

But in 1896, Joseph Thomas
came up with the idea

of sticking the circular bit
on the end of the pier.

It's long with a circular bit
at the end. Looks like a banjo.

It's called the Banjo Pier.

'Joseph said
the round and of the pier

would allow the swelling of the tide

to carry the silt away.'

And it worked.
He was so c*ck he said,

"Don't bother paying me
until I prove it."

Well done him.

'Now we've already collected
mustard, alpaca mince and rabbit

on our travels
around this part of the county,

but my dad is on the hunt
for yet another ingredient.'

'I'm off to meet a Cornish farmer

whose cheese has been voted
the best in the world.

Now that's something to be proud of.

I've come to meet Philip Stansfield.'

Hi, Philip! How are you?

Hi, d*ck. Welcome to
the Cornish Cheese Company.

I'm looking forward to this.

'The farm is on the edge
of an old copper mining area,

but Philip struck gold
with his cheese in 2010.'

OK, what does
world-champion cheese mean?

Well. first of all.
you're in for a hell of a shock,

because you just
don't expect to win it.

And then secondly, the demand
just goes through the roof.

Who are you up against?

Well, you're up against nearly 3,000
cheeses from all around the world

and they're being judged by 15 other
cheese judges from around the world,

so it's a pretty prestigious prize
to win.

What makes your cheese special?
Let's not be too shy.

It's the Cornish air,
the Cornish grass, the cows,

the people that make it.

just when it is and when it comes from,
that's what makes it special

When we started 11 years ago,

there were only 18 blue cheeses
made in the whole country.

There's now over 80,

so we got our foot in the door
nice and early, really.

'I want to see what makes
Cornish Blue so special,

but before I'm allowed to taste it,
I need to do some work

and that means
getting properly togged up.'

It's a look. You can't actually buy
these commercially.

So if you want
to look like this, too,

just you feel free.

[LAUGHS]

But at least James isn't here
to take the mickey.

'Philip didn't know anything
about cheese-making when he started

and he threw away about £lr0,000 worth
in the first year,

because he couldn't get it right.

Boy, has that changed.'

Peel the curd away
from the side of the vat.

There should be a nice dean finish
like a jelly.

Ah!
just like that, you see.

Right? See how it breaks away there?

Then we know it's set
and we can cut it.

'To get it up to the stage
where it looks like a big blancmange,

it's been heated
with special bacteria

and rennet added to make it set.'

You're cutting the curds.

That's cutting the curd
in a vertical cut.

Now pull towards yourself.

We've got little square pillars
at the minute, then.

When the blue mould grows,
it tracks along those lines.

Oh, so the lines
for the mould to grow

come from the cubes
that have been prepped.

Yeah, I like the logic of that.

Now the horizontal cut.

Once we've finished cutting,
we leave it for ten, 15 minutes

and these cubes will all sink
to the bottom.

'The solid lumps are curds
and the liquid is whey.'

Just pull out one of the cubes.

They're very soft, aren't they?
Yeah. Bounce it on your hand a bit.

That's really wobbly, really soft.
It'll break up in your hand.

We get the basin
and we go right down to the bottom

and we just pull it
along the bottom,

so it brings up the curd
off the bottom to the top.

It's a good little work-out, that is.

You're doing really well there.
I'm impressed.

I'm glad James isn't here to hear
that. In fact, I wish he was!

Shows how clever his daddy is!

'The curds are turned by hand
to release even more whey

and then it's drained
through a cheese cloth.'

That's it and you'll hear
the whey drop through.

We should get probably 70kg, 80kg
of cheese out of that 800 litres.

'The curds are placed into moulds,

ready for pressing
into the right shape

and also to get rid
of the excess liquid.

A machine punctures holes
into each cheese

to allow the blue mould to grow.

Philip didn't want his cheese
to be like Stilton,

'cause it'd be too smelly he thought
and ladies wouldn't like it.

He wanted a creamier,
milder, softer cheese

and that's just what he got.'

Mmm.

I hope James is off weeding
or doing something really difficult!

I'm going to take some of this cheese
away with me.

I'm going to be feeding
about 20 or 30 people,

so I'd better take
a big lump of each with me [!]

Yeah. Yeah, you pick what you want.

[LAUGHTER]

[cows MOOING]

Two bits for you. One animal rennet
and one vegetarian rennet.

Brilliant. Thank you.
See you on the boat?

You certainly will.
Thanks very much, indeed.

Look after yourself.
Great to meet you.

See you, then, fella.
Die!

'James is going to be so jealous,

but that'll wear off
when he gets to taste the cheese.

I might have thought of a way
of getting him involved.

Back in Looe, I find him
cycling along the seafront.

Cheese should be sewed
at room temperature

and it's best not kept in a fridge,

so we're going to make
a little wooden cabinet

to keep it on board the Morwenna.'

We need a cheese safe.
OK.

So this is sort of like our on board
larder. Part of the storing...

Can I keep that over there?
Just while we're working.

I couldn't eat another bit.

I'm a bit worried
about the tide coming in here.

Little arm's are when you're
marking a line like this for accuracy.

'Time and tide waits for no man,
not even a hungry sailor,

and we're about to get swamped.'

Notice that the sawing
has got faster!

I'm not staying here. The cheese!

Never mind the cheese, get the tools!
That came in very quickly.

I might just have
a quick causal bit of cheese.

James! Get the bikes out!
Save the bikes!

[LAUGHS]

See you later, Dad!

That's your bike. I don't care.
You've saved mine.

'What I need is a lift
from my very own St Christopher.'

This cheese happens to be
a world-champion cheese,

so this is worth it,
but I'm never doing this again, Dad.

You can put me down now. Thank you.
Oh, dear.

[DRILL WHIRRS]

We want air to circulate through it.
Yes. We're going to use some muslin.

Basically, to allow air through,
but stop insects getting in.

Probably some smalls tacks
to hold this in place

and then we need a door
and we're finished.

'Our cheese safe
is taking shape nicely.

Some of us seem to have
our priorities a little mixed up.'

Is that cheese safe ready? Cos
I don't think this cheese is safe!

It's pretty yummy!
It's not bad at all.

What we're going to do now
is a little lick of paint on it.

We'll get the muslin over.

Bits to make it look pretty
around the sides. Then it's good.

'The plan was to take our cheese
safe back on board the Morwenna,

but we hadn't banked
on a serious change in the weather.'

♪ Don't know why

♪ There's no sun up in the sky

♪ Stormy weather

♪ Since my gal and I ain't together

♪ Keeps raining all the time ♪

This is ridiculous!
It is, isn't it?

Fancy a coffee?

Shelter! I need some shelter.
This is seriously windy!

'Our boat can't get back into harbour
because the sea's too rough.

We've got dinner to start preparing,
so we need somewhere to cook.

Naz Ryan at the Waterfront Brasserie
might just be our saviour.'

"Open all weather"?
Open all weather, yeah.

It's different every day, you know.

Some days you can't see your hand
in front of your face,

but other days
you can see for miles.

but other days it's just wonderful.

It's stormy out there. Can we borrow
your kitchen for a bit?

Get in now while you can,
'cause I could be full in half an hour.

We have a lot of time
down below deck when cooking,

so having this view for a change,
if that's OK with you,

is going to be a real pleasure.

You see, this is just like
being on Morwenna when you're static.

I'm going to prepare our starter.

'It's rabbit
from Senara and David's farm.

I'm mixing the meat with some diced
apple, flour and beaten egg.'

I'm also going to add in here
a bit of the breadcrumbs.

This is now what I'm going to
wrap around my bones.

James, got any mustard, mate?
Yes. Centurion James's mustard.

I made this with Ivan.

'I'm using the bone from the rabbit's
leg to wrap the meaty mix around.

Each one's rolled in seasoned flour,
dipped in egg and then breadcrumbs,

ready to be deep-fried.

Lovely! A darn sight lovelier
than the weather!'

Now what I'm going to be preparing
is alpaca burgers.

In goes about 5009 of alpaca mince,

one onion softened
in a bit of butter.

One egg.

A tablespoon of flour.

'Once the mixture is seasoned
with salt and pepper,

I can form it
into burger-sized ba*ls.'

Dad, what are you doing?

'I thought I'd do a little montage
of our adventures in Looe.'

'Don't give up the day job, Dad.'

The alpaca burger can't just be
served with mayonnaise and ketchup,

so what I'm going to do is go
for a South American-style sauce

called a chimichurri,

which is essentially coriander
and flat-leaf parsley,

some red pepper, chilli
and a bit of garlic

with red-wine vinegar and olive oil.

st*lks and all,
roughly chop everything.

I'm going to add half a red chilli.

You could use a teaspoon
of chilli flakes.

'I'm grating the red pepper
to get the right texture

and adding the red-wine vinegar
and olive oil

to fuse all of those flavours
together!

All burgers need salad.

It's compulsory,
because otherwise you feel guilty.

Now, we've got
a secret ingredient, quinoa.

This is going to take just a few
seconds to cook in a nice dry pan

and it's going to give
a nice crunchy texture to the salad.

I'm going to get on with some carrots.

'My salad is going to have carrots,
thinly sliced ginger...

...oranges, chopped chives, peas
and a slice of lime.'

A lot of chive action here.
I want it to be quite chivey.

There's no onion in this so...
You can get away with it.

We've got sesame oil
Yeah.

And we get to pop the quinoa.

Matchsticks of ginger.

'Originally from South America,

quinoa was a seed
that you could use a lot like rice,

although we're treating it a bit
like popcorn to keep it crunchy.'

Orange, here it comes.
oh!

And the chives.

'All the salad ingredients
are lightly fried in sesame oil

and tossed with the quinoa.'

Toss the quinoa?
Yes, please.

'It's all cooked,
but we'll serve it cold.'

'Well, that's tomorrow's starter
and main course prepared.

But I'm beginning to have
my doubts we'll be able

to host dinner aboard
our boat. Where is she?

d*ck: We're in Looe on the latest leg of
our voyage around the coast of Cornwall.

looking for great food
and people to share it with.'

JAMES: 'What's not great
is the weather.

A storm's whipped up and for
the moment, we're stuck ashore.'

'We've got fishmonger, Angie,
mustard man, Ivan,

and cheese maker, Philip,
coming to dinner later,

but at the moment it's too rough
for our boat, the Morwenna,

to get back into port,

so we've got a bit of time to k*ll
before we can get cooking.'

'It gives me the chance
to pick up my paintbrush.'

I'm here at a cafe called Trawlers,
which is quite funny,

because actually today the trawlers
can't even make it out to sea.

All the fishing boats are stuck here
in Looe, because of the bad weather.

It's still a great place to visit.

It might be raining, but tourists
are enjoying their fish and chips,

their pasties
and really absorbing the atmosphere.

I'm having a great time.

I'm just glad to be having a coffee
and getting out of the weather.

'Never mind that, I think we
should pop back to Pengellys

for the result of our
latest competition.

We each bought fish
at the market yesterday

and infant to know who sold more
at Angle's shop.'

Hi, Angie. Lovely to see you again.
Hello. Lovely to see you!

Obviously, we're here
for a bit of a purpose.

We want to know who won.
Wait. Haddock?

Was that a sympathetic pat?
[LAUGHS]

Haddock versus squid.
Which sold the most?

Well, James, I have to say...

d*ck, you can come
and buy any time you like!

Oh, thank you so... I'd love to!

Even though
he lost his fish yesterday?

I know. The thing was
he thought it was pollock.

OK, can we just confirm,
we'll see you there?

That'd be good. I'm looking forward
to it! I'm starving!

Sell some fish
and we'll see you later.

See you later, Angie.
Take care.

♪ Why does it always rain on me? ♪

'Maybe I'll have more luck
when it comes to dinner.

My dad's making
the starter and pudding

and I'm doing the main course.

Our guests will decide
which dish they like best.'

'And now it's confirmed,
we definitely can't cook on the boat.

She's stuck in harbour at Fowey,

and so we need to throw ourselves
on the mercy of Naz again.'

Thank goodness for Naz.
We've come back again.

It's very lumpy out there.

I'm preparing for our dessert,
but it's not a dessert.

We're going to have
that Cornish Blue cheese.

Best cheese in the world,
so let's not mess around.

I'm going to make something
to go with it. Some oatcakes.





You can buy nice oatcakes nowadays,
but home-made is better.

All the dry ingredients
mixed together.

I've got blurb, salt and sugar.
just checking.

To that I'm going to add 100mi of water
and I've melted 609 of butter in it.

Yeah? But here we go.
This may end up looking a bit wet.

[LAUGHS]

This looks like a really dodgy bowl
of porridge, doesn't it?

Yeah, it does, but what's going to
happen is the oat and the flour

is going to absorb that liquid.

A liberal amount of this.
What is that? More oatmeal?

More oatmeal. Throw
this little bad boy out there.

Now...

This is one of the funniest meals
I've seen you cook.

That is an oatcake.

Good. Now put it in there.

See, I could roll it
with a rolling pin...

It's got to be flat.
You've got to flatten it.

[LAUGHS]

Is that all right?

'These should complement the taste
of Philip's blue cheese nicely.

I'm confident about tonight's dinner.

As she's been so generous
over letting us use her restaurant,

we've invited Naz to join us.'

My starter is what's going to beat James.

One everybody's going to like here.
It's deconstructed rabbit legs.

But I need a sauce with it.

Some cider vinegar.

I'm going to put about half a tablespoon
of that in.

But that's very sharp,
so I need something sweet.

So I'm going for some Cornish honey.

And a couple of table-spoonful’s
of that.

Big dollop of mustard.

And some cream. About 150mi of that.

That should be enough.

Just for a bit of flavour,
'cause I've got apple in my rabbit legs,

I'm going to stick
some mated apple in here, too.

This feels like a cheat,
but when I heat this up, it's done.

Oh, you can smell that mustard, Dad.

You're going to have to work pretty
hard to ruin it.

If I beat you with this course...
Then I'll claim a victory.

No.
I will. I will.

Chew that.
It's good for you. Vitamin C.

When this is warm, it's done.

'It's almost time
for our guests to arrive,

so I need to put my rabbit legs
in the deep-fat fryer.'

Thankfully, the weather
has brightened up a little

in time to great our guests.'

Hello! How are you? Good to see you!

'There's Angie
from the fishmonger's,

cheese maker, Philip,
and mustard man, Ivan.'

Let's go feed you!
Come on in! After you.

Right. Fantastic!

Take a seat.
We'll start throwing food at you!

"me rabbit,
with that tasty mustard sauce.

is my starter for tonight.

James has made the main course,

alpaca burgers with quinoa salad,
sweet potato wedges

and a chimichurri sauce.

And to finish, blue cheese
with my home-made oatcakes.

While our food producers
get to know each other

and Naz from the restaurant,

it's time to serve up
the first course.

I'd be surprised if they've had
rabbit served like this before.'

There we go.

[FRENCH MUSIC]

I like it.
Yummy. Mmm.

Quietly confident.

[LAUGHTER]

The sauce is superb. It doesn't
overpower the rabbit. Full of flavour.

It's lovely.
Yeah, it's really, really nice.

It's a really nice balance
of the flavours.

The mustard is excellent in there.
It works really well.

[FRENCH MUSIC]

'All very positive, but they haven't
tasted my alpaca burgers yet

and I'm going to serve them on a
toasted bap with a chimichurri sauce

and sweet potato wedges
in paper cones.

A quinoa salad will add
extra flavour and crunch.'

There we go! There you go!

Mmm. Delicious! Mmm!

I'm ready for my first alpaca burger.
You're not messing around.

No, I'm going to properly try it.

Can I get rid of this?
Yeah.

Get rid of these.

You are literally going to just...
It's a nice dainty burger.

What do you think'!
Mmm.

Very, very delicate flavour.
It is. It's really moist.

It's certainly different
than a hamburger.

It's interesting,
because we're not on the boat,

it's too rough out there,

we've had chips,
burgers cooked on a griddle,

we've had deep-fat fried rabbit.

Everything
that's difficult on the boat!

Very, very tender. It's quite
an unusual taste, really.

It's a mild taste.
It's not a strong taste, is it?

- It's very nice.
- Very nice. just very big!

”Unusual," "nice" and "big"

don't sound like
winning comments to me.

I'm confident a victory even
before they've tried my oatcakes.'

Very simple.
They do. Are you going to try them no"?

Serve 'em up, mate!
The cheese is quite heavy.

Instead of a pudding, we've got
a savoury. Cornish Blue cheese.

Look at that.
It sure looks good.

We're going to join you for this.
With some home-made oatcakes.

[LAUGHTER]

NAZ: Nice and crispy.

The biscuits are bland, so it brings
out the full flavour of the cheese!

It's quite funny...
They add texture!

Hands up who thinks the
starter was the nicest way

of using the
ingredients, the rabbit.

Yeah.
Yes.

The main course was alpaca.
Yeah.

And the final course was the cheese.
Yeah.

Four-nil! Four-nil! Four-nil!

And Naz...
Thank you very much. To Naz.

Yeah, cheers. Saving the day.
Thank you, kid.

[SEAGULLS SQUAWKING]

'While we've been enjoying dinner,

resulting in another victory
for Strawbridge senior, by the way,

the weather's improved,
enough for Morwenna to return.

She's made her way
back into the harbour at Looe.'

She's made her way
[SIGHS]

Yeah. Well done. You've won again.
Blue star! A little blue star.

Right, mate, in Looe...
Where is Looe?

Shall I go up on deck and check?
I'm not sum!

It's really nice to be back on board.
Yeah.

It is good, yeah,
because we are here. This is Looe.

I got to tell you,
this map looks good in blue.

I think you've got an age advantage.
I'll catch you up.

Are you sure that's where we are?

A big star covers
most of the south coast.

Oh, no.
[LAUGHS]

Well done.
Thanks, son.

'It's early days, Dad,

and it's not how you start,
it's how you finish.

We've got lots more
of Cornwall to explore

and plenty of time for the Reds
to rise again and sweep the board.'