02x19 - Tresco and Bryher, Isles of Scilly

[bunniefuu]

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

We're exploring the coastlines
of the south-west

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

We're gonna call in to
ports and harbours along the way,

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!

'We'm on the isles of Scilly,

and today we're making our way to Tresco,

when we'll be battling it out to
make the ultimate sporting snack...'

Squats?! It's a cricket tea!

'...baking a tea loaf
to a secret Scillonian recipe...'

If I didn't know it had potato in,
I wouldn't have been able to tell

I thought of all of those
awful things to say about it...

[LAUGHTER]
...but it's absolutely delicious.

'And slow cooking
with a spectacular view.

All to make dinner
for some very special guests!

It just brings a little
of the exotic to it. Delicious.

♪ Fish in the sea

♪ You know how I feel ♪

We're setting all on the latest leg
of our culinary coastal adventure,

island-hopping around the Scillies.

Today, we're heading
from St Mary's to Tresco.

It's a trip of less than four miles
from our last mooring off Hugh Town

to Old Grimsby Harbour.

Tresco is the second largest
of the isles of Scilly.

But to be fair, it's still pretty small

It's just a square mile in size.

It's owned by the Dorrien-Smith
family, who still live there today.

The islands are positioned at
the mouth of the English Channel

And despite their small size,
they've got great strategic value.

For example, in the First World w*r
seaplanes were stationed here

that countered the German U-boats.

Once upon a time,
there was only a single island here.

Rising sea levels
flooded the inner-lying areas,

forming the 150 Islands that make up
the Scillies archipelago.

Celtic mythology has it the islands
are the remains of one part

of Lyonnesse, a lost land
of beautiful towns and villages,

plentiful orchards,
and over 100 churches.

Fishermen still dalm to find
bits of old buildings in their nets.

We'll be cooking dinner on board,

with whatever ingredients
we can fine locally.

Today, I'm making the main course.

And I'm going to do the starter
and the dessert.

And then it'll be up to our guests
to decide which dish is but.

I'm in the lead.
Only just.

But you've heard of Aesop's Fables?
Tortoise and a ham?

You're allowed to say 'ham'
on a boat.

You're not allowed to say
the R wold though. Yeah. Coney.

The Scillies sit in the Gulf Stream,
flowing from Mexico,

which makes both the water
and weather warm and temperate.

Perfect growing conditions.

And Tresco's famous
for its tropical gardens.

They attract thousands
of tourists new year,

who also enjoy the beautiful
beaches, crystal dear waters,

and amazing scenery.

I don't think we'll be
Hungry Sailors for long.

Must be a good place to am.
Yeah.

'Our first port of call must be
Tresco's famous Abbey Gardens.'

Little archway.
[KNOCKS]

Metal That surprised you.

'Mon than 20,000 sped-s of plants
from all over the world thrive here,

In the subtropical climate.'

'Many of them just wouldn't survive
outside a greenhouse

on the mainland.

You can see why it's been called
'Kew Gardens with the lid off'.'

There's lots and lots of things
in flower, isn't there?

Yeah. The sheer variety
of all these different flowers

is perfect for bees as well.

Listen to the bumblebees in that.
There's thousands of them.

I wonder if they've got colonies
of honeybees them. They must do.

If you're trying to be productive
in the garden, you need it.

Tasty honey as well. Wouldn't it?
All of the exotic flowers

must contribute
to a different tasting honey.

'There an plants here from over


We've got to go see
the Burmese plants.

That's when has born.
But they don't just have flowers,

they also am gmb.
And that's what we're here for.

Yeah, sounds good.
I'm pretty hungry.

'We've come to meet a man
who grows fruit and veg

In one of the most beautiful gardens
in the world.

His name is Dave Hamilton.

Hello!
How did you get a job like this?

[LAUGHTER]
It's a pretty amazing job.

That's kind of you to say so.
Nice to meet you both.

Good to see you. Cracking setting.

d*ck: Fortunate, I think, really.
Yeah.

It's a brilliant thing to work here.
Very fortunate.

Lovely rich, fertile soil

And obviously a good
all year round warm climate.

Amazing. But you're growing all sorts
of different things, aren't you?

Yeah. I am vegetables
for the Dorrien-Smith family,

and they like
their traditional vegetables.

But this year I thought
I'd try the sweet potato.

Sweet potatoes, yeah.
It's the first time I've tried them.

So, if you guys like to give them
a try... Yeah!

Oh, look at that!

Oh, that's not so bad.
No, I'm chuffed with that.

That's a good size. chuffed
with that? Is that your first one?

Yeah. That is fantastic.
I didn't expect much this year.

You have the first one. Come on,
show us something else. I want more.

OK. I don't know if you guys
want some chard,

but there's some
nice flesh ones there.

There's a fabulous selection.

Look at that!

'We've got some cooking to do in a while,

so it'll be great to have
some of Dave's produce.'

A couple of serious boxes of noodles
hem, mate. David, it's amazing!

I've got lovely honey as well
And some really odd fruits.

Yeah. That's a plant from Chile.
It's called Ugly Molinae.

But the common name
is the Strawberry Myrtle.

Because it's a member
of the Myrtle family.

And plus they do taste like strawberries.

Can't wait to use them!
Yeah, and look at this.

I have got a celeriac
the size of my head.

[LAUGHTER] And that's not easy!
That's not easy!

But great veggies.

It's been an absolute pleasure, David.

Nice to meet you guys.
Thank you very much.

Keep up the good work. Grow more!
Thanks very much.

'All those glorious ingredients have
got our creative juices flowing.

We just can't wait to get cooking.'

'There's an ideal spot right here.

A memorial garden to the hundreds of
ships wrecked around these islands.'

As well as all the exotic plants,

hem we've got a collection
of shipwrecked figureheads.

Augustus Smith,
the law-proprietor of Tresco,

collected them together,
and he's called this area 'Valhalla'.

And each one tells a story.

Here we've got the bark Pallonoris.

And all 17 of the crew
went down on her.

This is a French cannon.
The islanders salvaged it 1707,

when the fleet of
Admiral Sir Cloudesly Shovell

went down on the rocks
Just off the islands here.



It's even hard to comprehend
that number of people.

I can see why Augustus Smith
wanted to preserve those relics.

Though tragic, they're serene,
and quite beautiful,

and make this area of the garden
a space for quiet reflection.

Or in our case, cooking!

David has provided us
with some cracking veggies.

So we're going to make
a vegetable dish.

Yeah. We're doing a quite nice
sort of flavoursome dal

with some garlic naan breads,
or flat breads.

Dal is a thick spicy soup,

made from pulses, lentils,
dried peas, or beans.

We're using yellow 5th peas.

And then adding them to
all this lovely fresh produce.

We've got shallots, red peppers,
dillies, garlic, carrots,

and spring onions.

For the bread, it's a standard
sort of dough rnlx.



And about 150 mls of warm water.

Decent pinch of salt.


It's a quick job to mix it
altogether, knead the dough,

and divide it up.

I'm now going to cater it,
and leave it to prove

while the darb grows.

Spices we're going to use are
a decent pinch of coriander seeds,

about a teaspoon of garam masala,
which is a mixed splee.

Half a teaspoon of turmeric,
that lovely yellow colour.

A little bit of chilli powder.

Also putting in four or five
cardamom pods.

Then mix that all together.

'The vegetables are chopped,
then softened in a little oil,

before we throw in the splen.'

Finally, we're going to put in our pulses.

Three handfuls.

Some coriander will finish it off nicely.

I'll add that right at the end.

The file's quite hot.

'I'm stin'ing in some water
that'll be absorbed by the 5th peas

So, we've got a shallow pan
with about a tablespoon of oil

The naans just need a few minutes
on either side.

mmmt

Our dal is almost ready to serve.

You could serve this with flee,
but having naan bread with it...

It's great,
you're just going to dunk it in.

Not finished yet. Some lemon
Just to sharpen it at the end.

Lots of flesh coriander.
Haven't got any salt in her! yet,

give it a good pinch of salt.
I need to stir that all the way in

till the salt goes in.
Some for the flgumheads!

Look at that. That looks good.

Naan bread, Dad? Check out the tear.

Ooh, look at you!
Went quite well

WIFE

It's quite...
Mmm!

It's ammatic, quite a lot of
different depth in the splee.

What do you think of
the naan breads?

Do you know what?
They're authentic, aren't they?

Look at that.
Could be in a restaurant.

VII I .w
'LWA

mmmtn

♪ Lazing on a sunny afternoon ♪

'What a tasty start
to our travels around Tresco!

That's whetted our appetites
for whatever else

this glorious little island
has to offer.'

'The latest leg of our journey
to find great local food

and people to sham it with,
has brought us to Tresco,

In the isles of Scilly.'

'We're on the trail of top quality
ingredients to cook with.

We've already gathered
flesh veg, eggs, and honey

from the Abbey Gardens,

and head gardener Dave is going to
Join us for dinner tomorrow!

'Thue islands have lots more
in their larder.

So there's exploring to be done.'

I don't know about you,
but I have no desire to rush!

No. I think what I might do
is head over to Bryher.

just because it's low tide, and
that must make the journey shorter.

Yeah. I'm thoroughly enjoying this.

It's beautiful, isn't it?
Yeah. It's a pretty special place.

Have fun, son.
See you later, Dad.

'just off the eastern shore of
Tresco is the island of Bryher.

Apparently, at certain low tides,

It's actually possible
to walk between the two.'

Unfortunately for me, it's a
little bit deep at the moment.

So I'm taking up this
Scillonian tradition of rowing.

And I tell you what,
it's a lot easier than a gig,

but my muscles still hurt.

♪ The lazy river by the old mill run

♪ That lazy, lazy river
in the noon day sun... ♪

'Bryher is the smallest of the five
inhabited isles of Scilly,

with a population of just around 80.

This isn't the easiest way to get them,

but it's the perfect way
to build up an appetite.'

♪ ...Up a lazy river
when a mbln's song

♪ Makes a bright new moming,
we can lope along

♪ Blue skies up above

♪ Everyone's in love

♪ Up the lazy river,
how happy we can be ♪

'Bryher is just a mile and a half
long, so getting around's easy.'

Here on Bryher,
provisions can come in short supply,

due to the remote location.
So I'm here to meet Zoe Dann,

the shopkeeper-c*m-baker.

'Zoe's stole is the only one
on the island.'

Hiya, is it Zoe?
Yeah. Lovely to meet you. I'm James.

'It's incredibly well-stocked.
And just as well.

since it's the only place for
both tourists and locals to shop.

But for me, her dalm to fame is
that she makes the local delicacy -

tatty cake.'

Yeah. I'm just making some now.
So come through and I'll show you.

Any chance I could see the iedpe?
I've heard it's a secret.

It is a little bit secret.
Am I allowed to ask questions? Yes.

So this is the secret of tatty cake?
It is indeed.

That's odd.

Yeah!
Potatoes and fruit and sugar.

Are we using those? Yes.
It makes an excellent combination.

OK. So when do we start,
and what can I do to help?

Right. So we've got
boiled potatoes here.

just to the point
when you can mash them.

Butter.
A lot of butter.

Yes. And then that gets mashed.

So now what we add to this
is some flour. Yeah.

Is this plain flour
or self-raising or anything?

Self-raising. Have you always
been into baking, then?

Is it something you've wanted to do
for a living? Yeah, definitely.

My mum used to bake
when we were younger,

so I've always had a
bit of a passion for it.

That's one of the
reasons I took the shop on.

Because I really thought
I could do that as a job.

Have you ever left the island?
Are you one of these islanders

who hasn't seen the
rest of the UK? [LAUGHS]

No. You have to
leave for education.

So I moved away when
I was 16 to go to college.

And then I went to university,
and then I went travelling,

and then I came back.

So even after seeing the rest of the world,
you still wanted to return to Brighton?

Yeah. Definitely. It's just
such an amazing place to be.

And I haven't really found anywhere
else like it. So... [LAUGHS]

Now what?
Sugar. Sugar.

There are huge amounts of things
in your shop.

Is that part of the enjoyment
you get from running this business,

that you get to just choose the best
things to bring to the island?

I think it's because I'm so
passionate about cooking and baking

that it sort of inspires me
to get in unusual products,

because I want them as well.

OK. So, next ingredient?

OK. A bit of salt
goes in there as well

And then some mixed fruit.

Mixed fruit.
Yeah.

Mix that together.
Yeah.

I can't believe there's
that mashed potato in here.

I almost forgot. It's starting to
smell quite nloe and fragrant.

So that's done. Done?
Yeah, that's it.

I thought,
when you sale it was a secret,

there was going to be really
complicated things.

It is quite a basic thing.
It's a very simple recipe.

That's What is really nice,
it's really easy.

♪ Let's make this happen, girl

♪ You're going to show the world
that something good can work

♪ And it can work for you
And you know that it will ♪

I've got a bit of time while
the tatly cake's in the oven.

I'm actually getting about


So I'm going to do some shopping
for the meal

I absolutely love the fact that,
as a keen cook,

Zoe's decided to stock a wide range
of products here in the shop.

It's quite amazing,
given the size of Bryher,

that I can even find filo pastry.

Flesh out of the oven,

the tatly cake gets a sprinkling
of caster sugar before tasting.

It's best eaten warm.
Is it?

Yeah.
It's really tasty when it's warm.

OK. Hopefully I haven't minded the recipe.

I thought of all of those
awful things to say about it...

[LAUGHTER]
...but it's absolutely delicious!

I've got no idea that
if I didn't know it had potato in

you've been able to tell.

Really nice cnmdly texture
on the outside,

but it's seriously goody and thick
in the middle, isn't it? Yeah.

Pretty sure this is going to go down
very well the boat.

So, it might be heavy,
but if it's OK,

I'm going to take all of it.
Is that all right? Yeah. Go for it.

My first tatly cake.
Thank you very much.

It was really good fun.
Thanks for coming.

Right.

Now I've got to try and figure out
some way to get back to Tresco!

[LAUGHTER] I'll see you later.
Thanks a lot, Zoe! Bye.

'Zoe's agreed to join us
for dinner tomorrow.

I might not have got the and
lEdna for the tatly cake,

but I think I've got a fair idea
how to make it.'

Visiting Zoe's really inspired me
to try my own version

of the tatly cake
to serve to our guests.

So what I'm going to do
Is actually use blackberries

from here on Bryher,
and some gorse flowers.

The gorse flowers
are in tme keeping

with the flower growing history
of the islands.

And they're going to provide
a really lovely coconut fragrance

and sweetness that I'm going to use
as a custard flavouring.

♪ Everyone is dying ♪

'I'm off back to Tresco,
by water taxi this time

lather than a rowing boat.

And it turns out my dad's found
masses of food on our doorstep.

But of course he has!
How do“ he do that?

'The island is staging
its first ever food festival

Then an producers here
from all over the Scillies.

It's right up our street. Especially
as they're giving out free tasters!

Hmm.

Wow.

What a great job!

What sort of soup is this?
Oxtail.

It's delicious.

'It's a great showcase
for all the fabulous local food

this tiny islands and their
Cornish nelghbouls have to offer.'

Gorgeous selection of cheeses.

There's a new one as well.
called Cornish Gouda,

which is really unusual.
It's a brand-new cheese.

Could I...
You can buy it in the shop today.

I am not selling. You're just
tasting? I am purely giving it away!

But it's all available in the shop.

'We could stay here all day.

But we've been issued with
a sporting challenge.

Cricket is very much part of
Scillonian life.

Then an inter-Island competitions
new summer.

But today,
the combined Tresco-Bryher team

are playing a touring team
from overseas.

That will be Cornwall.

'We've agreed to help with the tea.

A vital part
of the cricketing tradition.

But we didn't know quite what
we were letting ourselves in for.'

Now, as we know, cricket's
a very genteel kind of sport.

But between us,
we're going to have sandwich w*r!

Which is going to be -
Never mind the sandwich w*r.

The battle's against them.
There's hundreds!

To try and feed them all?
There's lots of people here.

And we thought we were going to be
making SOME of the sandwiches.

Until we turned up, and they said,
'We've got no sandwiches.

You've got to make them all!'
So it's a competition now.

James, I can see you're not
sum of ingredients.

And I can see you've gone for
something incredibly simple.

The idea is, What is the but
sandwich for a cricket match?

And the answer is...
Mine!

I am going to give a masterclass
in how to boil an egg.

OK. And in 30 seconds' time,
when he's done that... [CHUCKLES]

...I'm going to teach you how to make
mmnation chicken.

He who laughs last, laughs loudest.

Got my chopped chicken.
I've got limes and lemons.

Basically, I'm going to marinade
some of this chopped chicken

In a load of dtnls,
and then some curly powder.

I'll beat ya. You've only used
two of your ingredients so far.

I've got some Madras curly powder.
Bit of turmeric.

That's all going in there,
with about four tablespoons

of olive oil,
'cause I'm doing loads of chicken.

RENEW?!

Stir this together.

While that's absorbing
all of those different flavours,

I'm also going to be serving
this comnation chicken

with a mango salsa,
taking in the whole exotic...

Inside the sandwich?
Inside the sandwich.

The white of an egg cooks
at less than 100 degree.

It's about 80-something.
If you cook it in boiling water

and just keep it bubbling away,
the white'll go mbbely.

Which is a complete no-no! So
I'm going to be doing it differently,

so it's a perfect white in my egg.

Now that the chicken's starting to
sear in the pan over them,

I'm just going to add in
some of this soft fruit.

I've got some dried apricots
and some raisins.

They're all gonna go in there
and absorb all of the lovely juices

that are coming off from the dtnls
and the spices.

A salsa of mango, spring onion,
coriander, and chilli

will set it allght.

My eggs are going on now.

It's very exciting over here -
he's put his eggs onto the cooker!

My first batch of chicken is done.

The apricots and raisins
have gone nice and juicy.

And the almonds are going to provide
a bit of extra texture.

My dae is obviously
very, very jealous,

because he's only got eggs.

It's come to the...
Oh, it's too violent!

It's come to boil, it's got to come off.

Right.

The water's come to the boil
I'm going to set it aside here

and leave it for 13 minutes.

'That's the exact time it'll take
to cook my eggs perfectly.

Crusts off the bread of course. After
all, cricket's a very genteel game.'

That's like saying
there's no cucumber in your cucumb-

[TIMER RINGS]
Stand to! Here we go! Quenching time.

WEWEMMI

Then you no, son.

Copious quantities of cold water.

I'm just adding in
some crème fraiche to this.

I'm going to stir that through.

It's going to take on all of the colour
from the spices. Yummy.

All bits of chives
exactly three millimetre long.

It's this sort of precision
helps you win, James.

Mayonnaise. A couple of
big dollops to begin with.

Pmdsion-cut chives.
And a good handful of salt.

It seems like a lot of salt, but you
need to have sally egg mayonnaise.

'It's sandwich-filling time.
A layer of salsa topped with

delicious tasty chicken will surely
hit my dad's egg mayo for six.'

You can't mess with tradition.

This is what you need
to haul a cricketer over.'

They're full sandwiches.

'Perfect little triangles.'

Squats?!
Coronation chicken. Do you want one?

You went square?!
What were you expecting?

[SPLUTTERS]

What was I meant to do?
It's a cricket tea!

'Let's see which comes first -
the chicken or the egg.

The players are ready to tuck in.'

We were set a challenge
to make some sandwiches

which were iyplcal
for a cricket match

for you to enjoy.
All you have to do is eat them all

and tell us which one you preferred
for the cricket.

You've got to at least try them both.

'James is stumped on this one.
He's definitely on a sticky wicket.'

'The teams are in a huddle to decide
on their sandwich man of the match.

Time for the declaration.

Robin, come on. Let's tell us what
happened to the any team here first.

Come on. What's the decision, mate?

The decision is erm...egg.

Egg! It's egg from the away team.
Thank you very much, away team.

Now, if I could have a spokesman
from the home team.

Which came first,
the chicken or the egg?

It's the egg.
The egg!

Well done.

Coronation chicken - zero.

Egg - two.

The egg came before the chicken.
How's that!

'A modest winner, as always,
my dad [!]

But there's stili
everything to play for tomorrow,

In the challenge to make
the best dish for dinner.

That's the victory
that really munts.'

'We're on the isles of Scilly
in search of great food

and people who share our passion for it.'

'We're moored off Old Grimsby
on the gorgeous island of Tresco.

We'll be serving dinner
on the seashore tomorrow,

and we've got Dave
from Abbey Gardens

and Alistair from the cricket team coming.'

'And Zoe from the shop on
the neighbouring island of Bryher.

We're still on the hunt
for ingredients,

but I've got a bit of time
to check out

one of Tresco's
most famous landmarks.'

On the other side of these stones

is one of the oldest
Cromwellian castles still remaining.

Its history dates all the way back
to the English Civil w*r.

I want to capture
a little bit of that

with a picture
that sums up the am for me.

♪ I've been watching your world
from afar ♪

'Cromwell's castle was built
in 1651, when the Parliamentarians,

also known as the Roundheads,
captured the island

from the Royalist Cavaliers.'

It's one of the few surviving
Cromwellian castles,

and in its day it would have
punched this entire harbour

with 12 g*ns
mounted on the parapet.

It was actually built on the site
of an older, smaller fortification.

It's quite intemting
that in the 18th Century

the soldiers left their mark -
those that are stationed there -

with gnffltl
all over the stone walls.

This is going to be my version.
A little less permanent,

and in some quite unusual
windy conditions.

But it's an absolutely stunning
view,

and really says something about
how to protect a harbour like this.

♪ I put a spell on you

♪ So fall asleep

♪Costilta spell on you♪

Bit of fun, that.

'I don't think Banksy's
got anything to he “7on about,

but I'm pleased with it.

“me to catch up with my dad

and see if he's found us
some more food.'

'We tasted some lovely beef
at the food festlval earlier,

and I want to find out where it comes from.

Paul Christopher is the man to tell us.'

I reckon I can use your beef
to get me some beef.

'He manages the held
for the Tresco estate!

It's Paul, isn't it?

Yeah. Nice to meet you, Paul
How you doing?

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

This looks like Cornish masonry.

No, it's a traditional
Scillonian wall

Built back in the 18005.
Or 1800:, 19005.

Early 1900:, probably.

The maintenance stuff
that you're doing now...

Surely you must spend all your time
flxing walls?

Spend a lot of time fixing walls,
yeah.

Because they are that old and
a lot of them do give up the ghost.

Or tree roots or plant nots
do pull them down in the end.

Well. I've done a little bit
of this sort of stuff before.

But I've definitely never done
a Scillonian one!

No. So if I could help out,
and try and earn us some beef.

Probably my dad will want to find
out about the rest of this place.

Because it looks like
an amazing place to farm.

That's when we want to eat.
Down them.

Right. You sweet talk Paul
and I'll do some work.

'Dry stone walls are an iconic part
of the Scillies landscape,

so I really can't afford to
mess it up.'

I've done a little bit of this
before, but only in Cornwall.

and I have to say,
it's quite a lot of pressure

with my dad and Paul here watching.

It strikes me it'd be quite hard
to farm here.

What can you actually am or real?

We used to am flowers and bulbs.

Yeah!
And dirty potatoes.

The market gradually fizzled out, really.

So we've ended up just
cutting all the labour back,

so there's actually basically
Just two of us that run the farm

on Tresco now. And we just do beef.

'Paul explains that there's
no abattoir on the Scillies,

so animals have to be shipped back
to the mainland for slaughter.

That's time-consuming and expensive.'

We put two at a time
in a cattle box.

We put two at a time
Then it's £120 on the sea trip.

And then it's another £150
on the land trip the other side.

That's why it's important, really,
to try and produce good bullocks.

Give you the best prices
when you get them over.

Try and cover some of the losses
from your break.

James is beavering away here.
Another layer on top of it?

That's good, yeah.
is that worth a cut of beef,

when he puts another layer on?
Yeah, definitely.

Do you fancy coming to join us
on the boat, and I'll cook it?

I'd love to.
I say 'on the boat'...

It's going to be quite interesting
to see when we find to cook.

[LAUGHTER]
I think I've done

an all right m then.
Yeah, I think you're doing well

I don't think mine's going to stand
for 100 years, sadly.

Look after yourself.
Catch you later. We'll feed you.

OK, lovely. I look found to it.
Thanks. Dye now.

What a glorious view, mate.
It's amazing, isn't it?

'We'll pick up a bit of beef
on our way back to Old Grimsby,

when James has a job for us.'

Every Boy Scout knows all you need
is a pen knife and a place of string

and you can do anything. But James
has decided we also need some horse.

Well. here on Tresco
there's obviously less cars

than on the mainland, and I've seen
a few horses on the country lanes.

So I thought,
why not use some horse hair

to make a pastry brush.

Obviously it's a bit dirty,
so we do need to sterlilse it.

But I basically want a pastry brush
to be able to make my starter.

Dad, I think you
should have that one.

It's more like the colour
of your moustache. I'll use this.

That's not a pastry brush in the making.

'I found some horsehair
at the local stables

To make sure it's sterile, we're
steaming it over boiling water!

'We've got some twlgs
to whittle for handles!

'I've decided to wrap the horsehair
around my twlg

and secure it with string.
It's a tricky business.'

'I've bound the hair together first.
Shoving the handle through the middle

makes it much easier
to get a neat finish.'

'Hate to say it,
but lesh I'd thought of that.'

'A quick trim, and voila!
Home-made pastry brushes.

Well, brush. James' is rubbish!'

James.

Now, if you had a choice
of only having one pastry brush

on your desert island...

You'd choose yours.

Everybody else who is normal would,
of course, choose mine.

I'll take the normal, though.
Give me that one.

Put it in the water.
I'd like to cook it for a bit longer.

What am I going to do with this one?
Put it in the fin

to keep the file going.
I'll put it in that way.

'That's enough horsing around
for one day.

I'm off back to the boat
to prep my starter!

♪ My friends say
I've got to stay behind

♪ Because they've seen this kind

♪ just like they all told me so

♪ I'll begin to
place it all in one... ♪

Momeena coming aboard
The Morwenna.

Momeena coming aboard
♪ ...yust another song

♪ just another pipe dream
for the child who hung his head... ♪

Tell you what, that's a way
to build up an appetite!

♪ ...It was not my fault

♪It was not my day♪

When has on Bryher,
I did a bit of foraging.

I got some blackberries
and I got some gorse flowers.

I've decided to use them
for my starter and my dessert.

For the dessert, I'm going to
serve it with the tatly cake.

But for my starter,
I want to take the idea of serving

orange blossom or roses.
Something very Ottoman and exotic.

'Baklava is normally
a Turkish or Greek sweet treat.'

Now, Baklava is a dish that's
basically filo pastry in layers,

with a very sweet symp
that binds it all together.

I'm going to completely forget that,
and use sweet potato, spinach,

and goat's cheese instead,
to make my own savoury baklava.

'These sweet potatoes are the first
ones ever grown at Abbey Gardens.

I feel quite honoured!'

My starter needs a sauce,

so I'm going to make a symp
with Tresco Abbey Garden honey,

gorse flowers,
and a little bit of water.

To half a pint of boiling water

I'm going to add
all of those flowers.

And the heat in there is really
going to infuse the flavour,

get all of that polien and
coconutly aroma out of the flowers.

And now I'm going to add in the honey.

While the gorse flowers
and honey are infusing,

I'm going to move on
to the sweet potatoes,

which I want really, really thin.

Blanche the sweet potato
in some boiling water.

Add some cumin seeds.

A pinch of salt.

And stir that together.

Now I'm gonna leave that
to rest for five minutes

while I prepare
the rest of the dish.

I love the fact that
even on a small set of islands

like the isles of Scilly,
there are people like Zoe,

who really love their food.
She stocks Bryher Stores

with all sorts of
good quality produce,

including pistachio nuts.

I'm going to use these
as a top layer on the baklava.

But you could use walnuts.
You could even try pine nuts.

All of the elements
are coming together.

I'm just finishing off
the spinach over here

that I've blanched in boiling water,

and then squeezed
some of the moisture out of.

I'm adding a pinch of grated nutmeg.

Spinach and nutmeg -
absolutely love that combination.

Right, what I'm going to do next
is slice up some goat's cheese.

Zoe once again has come up trumps.

Bryher Stores have this lovely
Cornish goat's cheese

that I'm going to layer
in the middle of the baklava.

This is when it gets serious.

All of the elements are ready.

I've now just got to build the baklava.

First layer is a bit of filo pastry.

I now have to use this.

My dad has completely assured me
that it is hygienic.

Dip it in some butter.

Brush the bottom.

Hey, it works! Look at that.

I'm going to obviously tell him
that it was really hard work.

I'm starting with two
layers of filo pastry.

And now just fanning out
all these thin bits of sweet potato.

Another sheet of filo.

And on top of here I'm going to put
the spinach and nutmeg.

Another layer of filo
and some more sweet potato next.

And now it's the goat's cheese
that I got from Zoe.

I'm just gonna use all of these
odds and ends, bits of filo,

keeping them as thin as I can
and awering the top.

After that,
I'm going to put on the symp,

which is that gorse
and Tresco Abbey Gardens honey.

And now the bits of pistachio
all over the surface.

And I'm going to bake this
in the oven for 20 to 30 minutes.

'That's the starter sorted.
just my pudding to make tomorrow.

And my dad needs to get cracking
on his main mulse.'

'Our coastal cooking adventure's
brought us to the isles of Scilly.

It's another beautiful day
in paradise. AKA Tresco.'

'We've invited four guests
to join us later.

And we're going to feed them
on the seashore.

I'm up with the lark to get cooking.

I've set up a barbecue
at the water's edge.'

This beef came from
that field over them.

Our boat's out then.
And we're going to eat here.

Now, a beautiful place of beef.

What I'm going to do is
I'm going to cook it very slowly.

Because why wouldn't I sit
and enjoy the scenery?

Barbecue's on. I'm just going to
season this up a little bit.

Quick flash fry it around once,

and then just leave it to cook
very, very slowly.

This'll be ready in about
two or three minutes.

Some oil on my beef.

Salt and pepper to season.

And it's ready for the barbie.

On nots our beef.

le on. With all kettle barbecues,
you can control the temperature

by runtmiling the air flow
through it.

If I just left this open
it would just burn on that side.

But another great thing is

I've only got a file
on one side of my barbecue.

After having seared my beef,
I'm going to rotate it around,

so on this side
is when it's going to live.

Which means it won't get burnt.

'I'm going to let that cook
very, very slowly.

I wonder how James is getting on
with his pudding.

He's cooking out then
on board The Morwenna.'

In here I've got some sweet potatoes
from David

that I've mashed up
and tossed in with a bit of butter

so it's nice and creamy.

I'm going to add to that
all of the rest of the ingredients

for tatly cake.
The disadvantage I have

Is that I've only seen it
being made once,

and I didn't ask what the quantities
were for most of the ingredient.

So Zoe's really left me
a little bit in the lurch here.

I know that I've got
self-raising flour.

But just because Zoe likes
her unusual ingredients,

I've got some potato flour as well

So I'm going to add in


I have no idea how much sugar she added.

But 100 grams
seems like a nice round number.

It's about that much.

So in that goes.

And next up, a lot of butter.

About 150 grams of it.

I should have added in this butter
at the beginning

and mbbee it with my hands.

I...er...I didn't!

So now I'm just gonna
use my hands

and work that into
a nice smooth mixture.

It's very much
an improvised pudding, this.

But it just shows how simple it is

when you're using
self-ralsing flour, some potatoes,

and a bit of sugar.

Now that I've got
a nice smooth mixture,

I'm going to fold in some of these
lovely Bryher blackberries.

And a few of Dave's
strawberry myrtles.

The final ingredient,
Just to celebrate the history

of Bryher and Tresco
and their flower-growing past,

If! some gorse flowers.

I've just put in a little bit
of lemon zest,

and that's been flavoured
with the honey as well

So they should be nice and sweet.

I'm going to gently fold that in.

This is now going into a tray
lined with greaseproof paper.

In it goes.

I'm now just going to sprinkle
some muscwado sugar over it

to give it a nice golden crisp end.

How long this cooks for?

It's all a bit of a guess,
but I'm going to say about 45 minutes.

I'm going to serve this
with that lovely honey symp,

WMMIITHMMFH

♪ C'ut a travels de lama grille

♪ One is femells du canton

♪ Contemplalent un pulssant gorlile

♪ Sans soud du qu'en-dlra-t-on

♪ Avec impudeur, comment... ♪

The sun's come out.

It's been sitting in there
for about an hour, hour and a half.

“me to start my adding my ammatics.

Bit of the garlic from David,
some of his memaly.

And I'm just pop that in here.
Look at that for a piece of beef!

Some garlic, some memaly in there.

And in a couple of minutes
smoke'll be coming out of this hole.

That'll be all the memaly
and all the garlic all infusing it.

Ah! Then we go.
Didn't take very long.

♪ "Gan au gorlile... ♪

'There's not much more for me to do
now, apart from admire the view,

occasionally check on the beef,
sit and relax.

My kind of moking.'

♪ "Du que la feminine engeance

♪ Sut que la singe etalt puma" ♪

'My starters just out of the oven.

It's a sweet potato, spinach,
and goat's cheese baklava.

And if I do say so myself,
it looks pretty yummy.'

My veg prep couldn't be any easier.

I've got this lovely black kale.
This lovely kale.

I'm just gonna take the bottom part
of the stalk off it, because...

It's tough! It's as simple as that.

And...them we go.

I'm not even going to take it
all the way up.

It's a matter of pulling it.
Like that.

Snapping it off, it snaps off easy.

That bit's perfectly usable,
great for making stock or something.

But we've got guests, so they're
going to get bits that look like that.

Which isn't very appetising
at the moment, but like spinach

It'll wilt down.
And I'm going to steam it.

This is a bit like chatting to James.

Hallo?

No, I get more sense
from my celeriac.

A big celeriac. First thing
I'm going to do is whip off the greens.

It needs a haircut.

Being an ex-military man,
nobody should have hair that long.

So I'm just going to trim those off.

I'm not going to use
one of my better knives.

I'm just going to go round and
van carefully ease off the roots.

This is the mainstay
of my accompaniment,

because what I'm going to do
is a celeriac mash.

It's going to be very butbely,

but I'm also going to put
gated horseradish into it.

So it's a celeriac
and horseradish mash.

Very, very loose,
because of lots of butter in it.

And that's instead of a sauce.
So I'm going to have my beef, my mash,

and my kale. Great meal

I'm going to boil
the chunks of celeriac

until they're soft enough to mash.

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

so I need to get back to shore
with my starter quick,

before it goes mid!'

It's all action here, you know.

Your starters on the right here.

[LAUGHTER]
Zoe!

'Here come our expectant diners.

There's Zoe,
who runs the shop on Bryher.

And the Tresco trio -
Alistair from the cricket match,

Dave from Abbey Gardens,
and beef farmer Paul

Come on, James!
They look very hungry.'

You'd better get it sewed, fella.

'I'm hoping
this is a winning combination.

Cheese, spinach, and sweet potato,
between layers of filo pastry.

Topped off with a gorse flower
and honey symp, pistachios,

and an extra drizzle of honey.
There's a lot going on,

but I think the flavours
will work well together!

I have to say, Dave, we've got
some lovely sweet potatoes.

Chuffed to bits, mate. I really am.
It tastes delicious.

This is beautiful.
Absolutely gorgeous, yeah.

Loving it.

Mostly a three veg and meat man, really.

But this is really nice.
Really enjoying this, yeah.

I love that good use of
the Tresco honey as well,

that lovely sweet taste on top.

Honey for a starter!
You're not surprised?

Well. I suppose it is quite unusual
now you've said it, but it works!

Really good combinations.
As Dave said,

the sweet potatoes are so nice.
Really sweet. Really, really nice.

The pistachio as well - it just
brings a little of the exotic to it.

Delicious.

Hmm.

The cheese isn't as strong
as I thought it was going to be

when you said there was cheese in it.

No, it's quite subtle.
I chopped it as thinly as I could.

I'm pretty pleased with that.
Quite an unusual vegetarian starter.

'So, James' starter
tickled the taste buds.

Now it's time for the main event.'

Flesh horse radish.
Really good. Very strong.

This is from the garden from David.

And I'm going to be adding that
to my celerianc for my mash.

Now, this celerianc...

A lot of butter.
Let's not mess around.

Put a lot of butter in there.

And I'm also going to put a lot
of horseradish in there as well.

Best part of five hours
on a very low heat.

Sort of 140.

I got to tell you,

I'm look found to this, big time!

There we go.

Tresco beef.

I think I'm just going
to give them a stakehead.

Look at that.

'A generous slice of beef
on a bed of celeriac mash

with some wilted cale.

I've kept it simple and iet
the ingredient do the talking.'

I didn't ask if there was
any vegetarians. If so...

Are there any more ladylike
portions? No, there's not.

There's not.
Why would we have a ladylike portion?

It's really good beef. Come on, Zoe!

Lovely celeriac, actually.
[MURMUIB OF AGREEMENT]

But the beef, wan.
Very nice.

Paul Your beef all right?

[LAUGHTER]
Yeah!

Yeah, it is. It's brilliant.

And the fact there's no sauce
with it, is that a problem?

Not for me, no. No.

Why would it be?
Yeah, why would it be?

You got Tresco beef,
you don't want any sauce with that.

You've done it proud. You've done
it proud. Absolutely delicious.

And with the celeriac,
it just goes beautifully

with a little bit of horseradish,

delicious.

Think of the cattle just over there.

That hill?
Yeah.

Fed on Tresco grass, breathing
fresh air on the isles of Scilly.

It's in the meat.
It's lovely tasting.

Lovely and succulent as well. And
obviously the vegetables, well...!

LAUGHTER

I think the slices could've been
a bit thicker [!] [LAUGHTER]

Barbecue taste coming through
from that, certainly.

Very nice. And the mash is good.

Is it horseradish in it as well?
Yeah.

And it's nice and tender as well

If we hadn't said that, Paul would
have given us hell. wouldn't he?!

'My pudding's a bit radical

I hope they like my twist
on Zoe's tatly cake,

with a honey, gorse flower,
and mixed berry symp.'

Ladies and gentlemen,
here is your dessert.

This is a Tresco tatly cake.

It's really, really nice.

just the texture of it is so nice.

After that beef, I thought
has going to struggle with this,

but I'll definitely be able to
finish it all GI'GIL

No, I reckon that's brilliant,
James.

It's actually very light and fnlily.

I'm really enjoying it.

I think it's a brilliant
combination.

And obviously you've had
a superb tutor here with Zoe.

But you've made it your cam.
And it's delicious.

Really unusual But in a good way.

I'm really looking found
to trying this.

It's different, isn't it?
It looks magnificent.

Hmm. I love the cake.

Yeah! Cake by itself!
I love the sauce as well!

I think this could be a winner.

Have you tasted the sauce?
I know!

Really sweet and fragrant.
The honey is amazing honey.

Mate, it's good.

Right. It's decision time.

Raise your hand if your
favourite course was the starter.

Raise your hand if your
favourite course was the main course.

Ooh, he's teetering on the edge
there.

Raise your hand if your
favourite course was the pudding.

Hooray!
It's 100% victory them, James.

Yeah! I got a decision!
Thank you very much.

I needed that.
I needed that victory.

The beef was...
It was stunning.

I like to see a discerning man
at the table.

I'm way. You didn't vote for me!

Thank you so much.
Thank you.

'My experimenting has paid off.
I'm really pleased!

Son, you deserve it.

Red Star.
Claiming Tresco and Bryher.

There. Yes!

All to play for in the Scillies.

Yeah. Congratulations.
That was a good dish.

♪ Thank you for the days ♪

'We've been to four of the five
inhabited islands

and it's even shuns so far.

There's just St Martin's left.

Everything to play for.

Whoever wins there will claim overall
victory on the isles of Scilly.'