02x26 - Falmouth

[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 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.

d*ck: Today we're
heading for Falmouth

where we'll be meeting up
with some rare porkers...

They don't seem to be
interested in their food.

They don't seem to be
Oh, there they go. Be free!

...challenging top local chefs
to a three course cook-off...

MC: Remind us what your starter is.

Erm... [LAUGHS]
I still have no idea.

d*ck: ...and bagging
an unusual beetroot.

They thin the blood,
so they're good for blood pressure.

That's good for my dad,

because he gets stressed
in the kitchen with me!

All to make dinner for some
very special guests!

Tea and biscuits, a good idea.

These would be more than welcome
with my flask of tea any day.

[THEME MUSIC]

d*ck: We're making our way
around the coast of Cornwall

on a quest to find great food and
people who love it as much as we do.

♪ BELLAMY BROTHERS:
Let Your Love Flow

JAMES: From our sheltered mooring
on the Helford river

we've been motoring downstream
towards the open sea.

Time to get the sails up.

d*ck: Our boat is a pilot cutter
and others like her

would have been a common sight
in these waters 200 years ago.

JAMES: They were built for speed

and earned their keep by racing
to meet big cargo ships.

The fastest cutter would win the
contract to put a pilot on board

and then guide ships safely
in and out of port.

♪ Just let your love flow
Like a mountain stream

♪ Let your love flow...

d*ck: We're heading for Falmouth,
a sail of less than ten miles.

It used to have its own fleet
of pilot cutters.

They'd often hang around
miles out at sea for days on end,

waiting to guide ships to big ports
like Bristol or Liverpool.

JAMES: Nowadays the romance
has gone from piloting.

There's no racing through the
shipping lanes to land a job.

You just book ahead online
or by phone,

but it's still a busy commercial
port, the biggest in Cornwall.

We've got Pendennis Castle over there
built by Henry VIII,

and on the other side to the east
we've got St Mawes Castle.

This is a well-guarded
piece of real estate.

Fortunately, Falmouth is
celebrating this weekend.

It's the 16th annual
Oyster Festival.

We're going to join in the celebrations
and do a bit of cooking.

We've been challenged to a cook-off
against two local chefs

and James and I are a team!

But when we get back to the boat,

we continue competing
against each other.

This time, I'm going to be doing
a starter and a dessert.

I do the main course
and it's too close for comfort.

It's very close but Falmouth,

we've got to get into the festival spirit.

Oysters, my specialty.
Is it? Oh, we'll see.

JAMES: Luckily it's our guests
who will decide which course wins,

no matter how much my dad
talks up his chances!

d*ck: Falmouth is one of the deepest
natural harbours in the world,

more than 30 metres
in some parts of the estuary.

So, huge commercial vessels can visit,

as well as little
sail boats like ours.

JAMES: First things first,
we get safely tied up alongside.

The weather's about to change
and there's a deli nearby

with lots of great ingredients
I'm dying to get my hands on.

d*ck: It's owned by Rae Pollard
who also runs

a cafe c*m Spanish style snack bar.

What miserable weather!
It's come down quickly!

Rae, how lovely to see you!
Hello!

How are you doing?

If it's OK I'm going to start off
straightaway and do some shopping.

It doesn't take him long and
I am going to have a coffee.

Can I have a double espresso?
Of course, I'll get one for you.

I quite like the look
of this gourmet chocolate,

which will be great for a dessert,
it's got orange and ginger in it.

I've got really nice tapas dishes
which will look great on the boat.

I'm also going to pick up some of
these which are homemade crostini,

crunchy bits of bread.

Erm...and also walnut oil.

It's a really gourmet ingredient
but it makes any starter really nice

and obviously that's
my challenge this time.

JAMES: I've done my shopping,
ready to cook.

d*ck: Rae serves
a dozen tapas dishes every day,

from patatas bravas to sol posada,
a chorizo pate baked on toast.

Now she's challenged us
to come up with some new ideas.

James and I are going to try
and make a tapas for you

to stick on the menu at some stage
if you so desire.

All lovely ingredients.

We'll try keep it simple so there's
as much profit as possible in it.

He's saying that,
I'm going for taste

and a means for you to sell lots
of different bits in the deli,

so I'm going to be doing
a Cornish chicken croquettas.

And a salsa verde as well.
Fab.

The good old courgette.
I'm doing a courgette and potatoes!

The Irishman comes out all the time,
I'm doing a frittata.

We'll crack on, race you,
see who's finished first.

Sounds like a challenge!

d*ck: First up, thinly-sliced spuds
as the base of my frittata.

All right.

Nice low heat, cook slowly.

When it comes to a tapas dish,
what makes a winning combination?

Part of it is about the execution
so it needs to be,

whether you can prep before and
it can be thrown together quickly.

And, it's got to pack a punch.
Right, OK.

How do you find your suppliers?

We're lucky, we travel round
Cornwall all the time

and we meet people growing things,

but do you have time to go out
and fine local people

who produce stuff for you to use?

Or do they come to you?

Bits of that, bits of getting out,
not as much as I'd like to get out,

but I do a lot of online research

and reading up on things.

That's the most effective way
I find for me, the quickest way.

Potatoes cooking very gently.

I don't want to brown them
but want them to soften.

I've got red onion to make
a red sauce, a spicy tomato sauce.

That'll be all right for a bit.

JAMES: To add a bit of Zing
to my chopped, smoked chicken,

I'm grating in orange zest
and fresh ginger.

Spicy chorizo sausage
will also give it a kick,

and finally,
some juicy pieces of orange.

d*ck: Frittatas are basically
chunky omelettes,

and you can use just about
any filling you fancy.

Along with potatoes,
I'm going for onion, celery,

and courgette strips,
courtesy of my funky little shredder.

RAE: That is amazing.
It's pretty cool, isn't it?

That would be perfect for making
courgette tagliatelle.

Yeah.
Yeah.

d*ck: Chopped tomatoes and chilli

will go nicely with the red onions
for my sauce.

That'll reduce while the veg
for my frittata cook through.

Then, I'll add five beaten eggs.

JAMES: I'm making my own twist
on a salsa verde,

a green sauce with avocadoes,
peppers, gherkins and capers,

chopped up with some fresh herbs
and coated in oil.

It'll be full of flavour.

In here I have lovely smoked chicken
I got from you and the chorizo.

Some orange, ginger and then egg
and some of that, what is it?

Smoked pimento, a sweet chilli.
Like paprika then?

Yeah, everyone calls it
something different.

But yeah, paprika, pimento.
Paprika. OK.

I'm hoping to blend
about half of this

so I can form it into nice shapes,
like croquettas or little ba*ls.

I'm going to cover them with flour,
dip them in some egg,

and some sort of fancy breadcrumbs.

Mmm.

d*ck: My tomato sauce is nearly done.

Got my onions and my chilli
and my tomatoes all softening.

I want to lift it a little bit,

so I'm putting in some left-over
cooking wine they've got,

and a little bit of sugar, a bit of
sharpness and a bit of sweetness.

OK, tomato sauce is ready
to go through a sieve.

My potatoes have softened
but they're not too soft,

'cause I want to be able to slice this.

Now, seasoning.

I need a lot of salt in here,
potatoes like salt,

courgettes like salt and so do eggs.

That seems like an excessive amount
but it's not going to be too much.

Here we go, in goes my egg mix.

Now it has to set.

d*ck: While we're creating
Spanish sunshine on a plate,

the weather's taken
a turn for the worse.

I'm glad we're indoors!

The frittata's firmed up.
It's time to turn it over.

And to do that, I'm going to...

...do this, two, three, up!

Come on, you little bad boy,
drop, drop, drop, drop.

Oh, look at that!

JAMES: What I've got is these
nice pre-made croquettes.

All I'm going to do now
is dip them in egg,

then in breadcrumbs seasoned
with a bit of smoked paprika,

and then put them in a hot pan
with some oil so...

[SIZZLING]

Cooking these is dead easy
because all of the inside,

that filling is already cooked,
the chicken and the chorizo.

It's just a matter of getting
a really nice crispy outside

and then it's going to be nice
and sort of moist inside.

d*ck: Let's see what Rae
makes of our efforts.

It's time for the taste test.

It's also got a good kick.
Mm, that's delicious.

Well-seasoned as well, d*ck.

That's very sweet of you.

OK, so here we have my Cornish
chicken croquettes which is,

smoked chicken, a bit of the chorizo
and some orange and ginger.

You've got to try that
with this salsa verde.

just put it in here, in here?
Like that.

Look at that.

I was wondering how the orange would
work with the chicken and chorizo.

Well yeah, the combo all together,
but it does, delish.

OK, so you've tasted both,

now you've got to choose one

which you'd consider
putting on your menu.

In terms of stuff
I haven't thought of,

the croquettas,
I haven't had on the menu before,

and so I am edging that way.

You don't have to edge that way.
Is that a full decision?

Yeah, that's a decision
I'm going to edge in...

Well done.

Thank you very much.
No worries.

Fancy coming for a bite to eat?
I'd love to.

No idea what to give you, but James
seems to have done a lot of shopping.

I've got most of the shop so you're
going to be tasting home from home.

Fab.

♪ Raindrops keep falling
On my head...

d*ck: Oh mate, it's miserable!

JAMES: That is my kind of shop and
I could have stayed there all day,

but there's more great food to find
in Falmouth, even in this weather!

♪ On my head keep on falling... ♪

d*ck: The latest leg
of our cooking adventure

around the coast of Cornwall,
has brought us to Falmouth.

JAMES: It's the first and last
major UK port of call

for shops crossing
the North Atlantic.

Its deep water berths allow some of
the biggest cruise ships to call in.

As a result, it has
a thriving industrial area

as well as a new university
and a picturesque centre

with art shops and galleries packed
into narrow lanes of the old town.

Today, we want to check out some of
the area's more traditional boats,

so we've come to one of
the many creeks and tributaries

that feed the River Fal.

It's a busy port.

It's officially oyster season,

so we're about to go out on
the Fal River Oyster Fisheries,

some of the most sustainable
in the world.

They're also the only ones left
in Europe that dredge under sail.

We're off to see Tim Vinnicombe
on his boat, the Boy Willie.

Tim's a fifth generation fisherman

and the boat's been
in the family since 1923!

Ninety years, mate!

There is a serious lot of history to
this way of going fishing.

Nice to meet you, Dan, I'm James.
Hello, mate.

d*ck: Yacht rigger
Dan Tonybert is on hand

to give us a lift
to where Tim is fishing.

JAMES: Dredging for native oysters
that grow in the Fal estuary

is only legal for six months of
the year, between October and March.

A law was put in place
nearly 150 years ago

to protect their numbers and
the ecology of the river bed.

It still stands today.

Thanks, Dan.
Yeah, thanks very much, Dan.

Need to stop up here.

♪ I'm a soul man

♪ I'm a soul man whoa

♪ I'm a soul man... ♪

d*ck: These oysters grow wild.

They're not farmed like the ones
I helped to harvest in Rock.

It's ill*gal to use motor boats and
mechanical winches to get at them.

It's all done by hand from good
old-fashioned craft like Tim's.

How long do you spend out here
at a time doing it?

Is it like you go out for the day?

Yeah, yeah, nine 'til three.
We're limited on time.

We have an oyster bailiff that
comes down and checks us out.

He makes sure you're
dredging from nine 'til three

and you're playing the game.

You see there are oyster rings here
hanging on the cleats.

That's imperial measurement on there
and it says two and five eighths.

That's the size that an oyster
can fit through?

If an oyster falls through that,
they've got to go back.

So, that's good?
Yeah, yeah.

Yeah. Perfect.

Yes !

This is a job I enjoy I must say,

but when it starts blowing a gale
and hails, then you think,

'What are we doing here?'

d*ck: Around a dozen sailboats
still fish this way.

♪ JOHN MAYER: The Age of Worry

They drag a metal net
along behind them,

scraping up oysters
from the river bed.

It takes some skill to sail a boat
and work a dredge at the same time,

not to mention teaching novices
like us into the bargain!

JAMES: I've hauled up a lot of weed
but apparently that's normal.

The oysters are hiding
in here somewhere.

That one's fine, James,
it's OK for the bucket.

JAMES: Nice, that's a heavy one.

Yeah, he's OK. They're both OK.

That's my second one, that's two.

That one may just go on the ring.

d*ck: Before we can tuck into
the oysters we've caught,

they have to be washed, weighed
and cleansed in purification tanks.

And then you eat them?
Yeah, I eat them. I like oysters.

Like most fishermen,
they don't often eat their own...

Their catch?
Because it's worth money, 11m!

Yeah, absolutely. You know how many
lobster fishermen eat lobsters?

Probably not many, you know.
They do it for a living.

Are you going to join us
so we can feed you?

That'll be very nice.
It won't be oysters.

We'll give you something different,
something local.

Sounds fabulous, yeah.

I'll see your lovely boat then.
Yeah.

The trip has whetted our appetites,
so we're heading into town

where the annual Falmouth
Oyster Festival is in full swing.

d*ck: We've hit the mother lode
again, this is food heaven.

There's lots of fantastic produce
to choose from including, of course,

an oyster or two, delicious!

JAMES: The first festival
was held in 1996.

It attracted around 3,000 visitors.

I quite like the look
of the smoked mackerel actually.

d*ck: These days,


and they get through
tens of thousands of oysters,

along with mountains
of other local ingredients.

JAMES: It's great to look around,
but we're not just here as visitors.

MC: Good evening,
ladies and gentlemen.

Welcome to the Falmouth Oyster
Festival Hot Chefs' Challenge.

JAMES: One of the most popular
events is the Hot Chefs' Challenge,

where two local chefs
compete to make the best dish

from random set of ingredients.

The home team!

d*ck: This year's different.

Local chefs Nick Hodges and
Arty Williams have teamed up

to take on Team Strawbridge.

[CROWD CHEERING]

Oh! Oh! Good to see you, mates.

Normally it's a total one-on-one,
so it's really good for us,

and good fun to be able to team up
and take these guys on.

d*ck: Our mystery ingredients
include olives, pickled garlic,

smoked sardines, soft cheese,
and some local cheddar,

plus a few things
we really weren't expecting.

Skate wing!
Cool.

And a crab! Look!
It's got to be hog's pudding!

It's got to be hogs' pudding.
Hogs' pudding excellent, right.

d*ck: Our opponents have
some olives and garlic too,

but also led onion marmalade,
cider, very nice,

a lovely piece of plaice,
and some mussels and scallops.

COMPUTERISED VOICE:
Ten, nine, eight...

d*ck: We have 40 minutes
to make three courses.

It's time to get organised.

COMPUTERISED VOICE:
Four, three, two, one.

[ALARM SOUNDS]

MC: Start cooking!

MC: So, just remind us what
your starter is this evening.

Erm... [LAUGHS]

I still have no idea.

d*ck: It's all looking very orderly
over there in the Green Team.

Nick and Arty do this every year.

This is a first for
the Hungry Sailors

up in front of an audience
of 700 people!

JAMES: First, my dad's making pastry
for an apple pie dessert

while I take the bones
out of sardines.

The combination of fish,
sliced olives and a little oil,

will make a delicious tapenade,
or rich fish pate, for the starter.

I'm going to serve it
with hogs' pudding,

a type of spicy pork sausage mainly
produced in Devon and Cornwall.

Frying it in a beer batter
will give it that extra dimension.

d*ck: I'm mixing crab meat,
butter and tarragon

to serve with the baked skate.

Rolling it tightly
in grease proof paper,

it'll be easier to cut
into individual portions.

Where's the fridge?
ARTY: What fridge?

Outside!

MC: What about Arty and Nick,
how are you getting on?

NICK: The glaze is on for me.

We scorch it with
our orange and cider.

They'll be filled with some
red onions, some spinach, some kale,

and we'll put a little bit of this
onion marmalade in there

to give it a bit of sweet
and a bit of a boost.

d*ck: The tension is building.

We're in the final stages of the
competition and it's all to play for.

MC: Three and a half minutes left.
MAN: Three and a half minutes.

JAMES: The clock's ticking.

We've just got time
to present our dishes

in the most stylish way we can.

d*ck: Thankfully,
it's the taste that counts.

MC: Pressure's really mounting now.

One minute to go.

One minute to go!

Forty-five seconds.

James, get the space cleared, come on!

MC: Thirty seconds remaining.

Put the plates down there.

♪ THE LEVELLERS: River flow

COMPUTERISED VOICE:
Ten, nine, eight,

seven, six, five,

four, three, two, one.

[SIREN SOUNDS]

MC: And stop cooking!

d*ck: Cheers, fella. Well done.

JAMES: Our opponents Arty and Nick
have prepared a starter

of seared scallops and mussels
in a cream and fennel sauce.

Their main course is plaice
glazed with cider and orange

and stuffed with spinach and onion
and crispy potatoes.

And to finish,
caramelised oranges and lemons,

meringue, Chantilly cream
and butterscotch sauce.

d*ck: While over on our side,

our starter is beer battered
hogs' pudding on a fennel rosti

with pickled garlic and spring onions

and a white wine
cream and shallot sauce.

We're serving baked skate wing
with crab and tarragon butter,

bashed garlic potatoes and
a side of spinach and tomatoes,

followed by an apple
Eve's pudding of sorts.

MC: So, what do you think?

I thought we were eating over here!

MC: So, no points
for presentation from you?

JAMES: Pam Furnish and David Crook
from local charity Shelter Box

are taste-testing
on behalf of the audience.

It looks like a close call.

MC: What do you think
to the hogs' pudding?

PAM: It's beautiful,
absolutely beautiful.

DAVID: That is an absolutely
first-class piece of plaice.

Absolutely wonderful,
wonderful dish.

d*ck: I'm glad our boat crew Rob and
Morwenna, have come to cheer us on.

I hope they vote for us!

MC: Ladies and gentlemen,
is it the Green Team?

[CHEERING]

MC: Ladies and gentlemen,
is it the Red Team?

[CHEERING]

MC: The winners of
the Hot Chefs' Challenge 2012,

the visitors, the Red Team!

[CHEERING]

d*ck: That was a lot of fun,
especially as we won,

but we may have got the sympathy vote
as festival first-timers!

Plus, we had great ingredients,
so the real winner was Cornish food.

Cheesy, son, but very true!

Now, back to the day job.

James needs ingredients for a starter
and I'm on the hunt for pork.

Then, it's gloves off
on the dinner front.

d*ck: We're in Falmouth
on the hunt for great food

and people to share it with.

JAMES: We've already picked up
some amazing ingredients

and have Rae from the local deli,
and oyster fisherman Tim,

coming to join us for dinner.

But, there's plenty more exploring
to do in this part of Cornwall.

In 1688, Falmouth hit the big time.

It was appointed
a Royal Mail packet station.

That meant all the mail coming in
and out of Britain came through here.

Packet ships were built for speed.

They were double-masted brigs,

but also bullion and passengers.

That made them prime targets
for plates,

so they were lightly
equipped with g*ns

and under strict orders
from the Royal Mail,

only to use them in self-defence.

I'm imagining these postmen sailing
with g*ns looking after our letters.

For 150 years, the packet ships came
through here under Custom House Quay.

That means, if you think about it,

Falmouth knew what was going on
in the empire before London.

Ahead of the times!

Live in Cornwall
and find out about the world.

The mail was carried on horseback
or by coach to the capital

but as steam replaced sailing ships,

Falmouth lost out to
Liverpool and Southampton

and the packet station
closed in 1850.

JAMES: We're going our
separate ways for a while

in search of more ingredients
for tonight's menu.

I want to check out an organic farm
that's brimming with great produce.

Greg Pascoe's family's been working
the land for more than 200 years.

The farm has more than 100 acres.

Around a quarter is given over to
growing a huge variety of crops

selling in their own farm shop
or through a local veg box scheme.

From this field we have to get 4kg
of green curly kale for this gent,

and some pointed cabbage,

and over on the other side,
we have to get some cavolo nero.

That's the black kale, isn't it?
Black Tuscan kale, yeah.

Many people who come here
are vegetarians

or raw foodies or whatever,

and they get something really
affordable and really fresh.

They know it's pure,
it's got no chemicals on it,

and it's as good as you get
and it's as fresh as you get.

It's fresher than
supermarkets can do it

and it's fresher than
national box schemes can do,

because we pick it today and it will
be gone straight to the customers.

You can't do better than that.

♪ CHARLATANS: North Country Boy

JAMES: This is my idea
of food heaven.

Volunteers from all over the world

come to help at Cusgarne
because it's so diverse.

They belong to an organisation called

World Wide Opportunities
on Organic Farms,

also known as Woofers.

They work in exchange
for food and accommodation.

I'm getting plenty of inspiration
for tonight's dinner.

These unusual beetroot
must feature in my starter.

What sort of variety are these?

Beetroots are normally round,
I hate to point the obvious out.

These are cylindra, the variety name,

and one of the hotels we supply
call them crapaudine.

But 'cylindra', I guess
they're cylinder shaped.

What about the taste?
The texture is superb, it's perfect.

They're full of juice.

You can try some juices if you like.
That'd be great.

They cut through like a dream
and they're sweet.

And you can eat it raw?
Yes. They're very good for you.

They thin the blood,
so they're good for blood pressure.

That's good for my dad,

because he gets stressed
in the kitchen with me!

If it's OK, I might try and take
some of these from the farm shop.

Greg's offer to taste some
beetroot juice is too good to miss.

His wife Theresa makes
juices, James, jellies and cordials

to sell in the shop.

She's on hand to help me with
my own twist on a basic recipe.

[INDISTINCT]

Right, OK erm...

[INHALES DEEPLY]

That smells good.
It looks incredible colour-wise.

Could we pop in a decent
amount of apple juice?

Tell me when to stop.

That's enough of that.
Right.

Now I'm going to season it up.
Popping in a dash of pepper sauce.

I have to say, when I thought
I was coming to an organic farm

I didn't think I'd leave
having tried an organic c*ck.

GREG: Strange things happen here.

Here we go.
Thank you.

Right, cheers.
BOTH: Cheers.

[CLINKING]

[LAUGHS] Thank you.

Wow, that is very, very nice.
It is nice, isn't it?

Is it good enough for you to come
and try more food on the boat?

BOTH: We'll be them.
Great.

THERESA: Thank you.

What a great visit! I've got lovely
fresh veg packed into my panniers.

I look forward to seeing you
on the boat.

See you later.

Take care. Bye.
Cheers, bye.

I wonder if my dad
has been as lucky?

d*ck: I've got a cheeky idea
for my main course,

so I've come to the largest producer
of traditional breed pork in Cornwall

to find chaps, pig cheeks.

Sally, hello!
Hello, d*ck. Hello.

Sally Ludd keeps the Primrose herd
here at Busfield.

There are 200 pigs on the farm,

a mixture of rare
Cornish Large Blacks,

British Saddlebacks,
and Gloucestershire Old Spots.

SALLY: Come on, out you go.

They don't seem to be
interested in their food.

SALLY: Go on! Go on.
There they go.

Be free! They love docks.

Yeah, they're brilliant
at clearing corners of fields

and they will clear a clean paddock
in a couple of days.

They're frolicking like lambs.
They do, they love it.

Yes, or little puppies.

Have you always kept pigs?

No, in a previous life
I was a bank manager.

Yes, people do have that reaction.

We're not talking banker are we here?
No, bank manager.

That's almost civilised.

Looking after a portfolio
of customers, yes.

Mr Mainwaring?
Almost, apart from the bowler hat.

Yes.
OK.

So, how did you end up here?

My father had Large Blacks,

and he also had a few
Gloucestershire Old Spots,

and one Christmas he very
generously gave us two pigs

and that's how it started,
erm, about 17 years ago.

We started to show, we started
to buy more pedigree stock.

We went away to the rare breed sale
and bought some nice pigs,

and it really went from there.

♪ ARTHUR ASKEY:
Every Little Piggy's Got A Curly Tail

Traditional breeds tend
to be reared more slowly

than pigs bred on a larger,
more intensive scale indoors.

This lot also develop more muscle
from running around outside.

What would you say is a key thing
about the flavour of an Old Spot?

I think it's just
a very nice, subtle flavour.

A lot of people expect
with traditional breeds

to get a very strong flavour,
almost like a boar-y flavour.

The fat cooks on any
traditional breed pig.

It's sweet, you can actually eat it,
so it's a completely different thing

and commercial pork of course
you don't get that,

that layer of fat
underneath the skin

which then helps
the rind to crackle.

What bits of the Gloucestershire
Old Spot do people not eat?

What's not very popular?
We sell everything but the squeak.

Boom boom, ting.

I fancy some chaps.
Can I get some off you?

I've got plenty of cheeks, yes.
Plenty of cheeks.

Oh yes, yes, no problem at all.

Do you fancy coming to join us
on the boat to eat?

I'd love that. Thank you, yes.

You are going to be
eating your own pigs,

You are going to be
but I'll do my very best with them.

Bath chaps is a traditional dish made
from the lower part of a pig's cheek.

They're full of flavour
and very tender.

Lovely to see you, take care
and I'll see you on the boat.

Yes, bye-bye.
Take care, thank you.

Sally and our other guests
are in for a treat.

I can't wait to get back to the boat
and start cooking.

James should already be there.

I have to bag the galley
to prep my chaps.

JAMES: Falmouth has got a rich
British history of trade.

The Royal Mail was based here and
shipped letters all around the world

and there's something they'd have
taken with them, tea and biscuits.

So, what I'm going to do is
use Theresa's lovely yams

to make two of my favourite
versions of biscuits,

things I grew up with but I want
to try a gourmet twist on.

So, the first one,
the humble Jammy Dodger.

I'm going to put some jam
in between some lime shortbread

and try and make it look very fancy.

The second one I'm going to go for,
three fruit marmalade,

Jaffa Cakes.

I'm going to use some of that orange
chocolate I got at Rae's deli,

combined with this in the centre
of a very simple sponge mixture.

For my Jammy Dodgers,
I very simply need to mix in

some unsalted butter and plain flour
with some icing sugar.

For my final ingredient, to make
my Jammy Dodgers a little different,

is some lime, which I'm hoping
is going to go really well

with the raspberry and lime jam.

All I'm going to do
is put in a bit of lime zest

just to give it that citrusy feel.

♪ CAESARS: Jerk it Out

Once all that's mixed in
and rolled out on a baking tray,

it's ready for the oven.

d*ck: I've had a sneaky
look at the chart,

and I'm ahead of James on
the dinner ladder by just two votes.

That's worrying!

I'm in the lead, so I think
I can afford to take a risk.

This is...a pig's cheek.

What I'm going to do is,
I'm going to cook some Bath chaps

and there's some lovely meat in here.

Now, people are eating things
like ox-cheek by cooking them slowly.

What I want to do with this,
is do quite a traditional Bath chaps

which means poach it for
a long time, soften it,

and then I'm going to
breadcrumb it and fry it.

That's going to be the basis
of my main course.

First things first,
I need to start poaching.

OK, now it's vegetables.
I just want to flavour my stock.

Very simply, celery, carrots
and the last bit is onions,

or in my case I'm using leeks,
same family.

Finally, I've got a nice
little bunch of parsley,

but what I'm going to do,
is just use the stalk end.

I'll keep that for later.

Top up with water, it won't take
a lot because it's full of chaps,

and then it's a very slow simmer.

Best part of three hours
I expect this to be poaching for.

The stock's going
to be great for soup.

♪ TRAIN: Hey Soul Sister

JAMES: My lime shortbread's
ready to cut into discs.

I'm removing an extra piece
from the ones that will go on top

so that the filling
can ooze through.

A good dollop of jam on each base,

then on with the cut-out biscuit,
voila, Jammy Dodgers.

d*ck: Preparations for tonight's
dinner are well underway.

I hope our guests like
the Strawbridge twist

on these traditional dishes.

[SONG FADES]

♪ MOBY: Porcelain

d*ck: We're in Falmouth on the latest
leg of our coastal cooking adventure.

JAMES: We've got five new friends
joining us for dinner on our boat.

Time to crank up the cooking!

I've got some of Sally's bacon,

and James got me some kale
from Cusgarne Farm.

What I'm going to do, is put the bacon
and kale together. It just works.

First, I'm crisping up these
rashers of smoked streaky bacon,

then, I'll coat them with caramel
made from white sugar.

There's no moisture in this at all
This is just sugar.

The sugar is now melting,

starting to brown round the edges,
starting to caramelise.

As soon as the sugar's melted,
I pour it onto the bacon.

It'll be bacon toffee crisp!

Going to pour it
all over this, like this.

I'm not worried about
covering it completely

'cause it's a mixture of
the two together, look at that.

JAMES: I'm still on pudding.

I've made a batch of Jammy Dodgers,

now it's onto my homemade
Jaffa cakes.

First, I need to beat
an egg white into soft peaks,

then cream some butter
and caster sugar.

I'm doing relatively
small quantities for these

because I want delicate Jaffa Cakes.

I'm adding in some plain flour
and a teaspoon of baking powder.

I'm going to mix that together now...

...with some ground almonds.

The first bit of the egg white
is beaten in vigorously,

a little at a time, to slacken
the consistency of my sponge mix.

To make my Jaffa Cakes
even more orangey,

I've got some of this lovely
orange blossom from Rae's deli.

I'm going to put in four drops of that.
There we go, plenty.

As you can see, I've now got
quite a smooth mixture,

so I'm just delicately going to
fold in the last of my egg whites.

It's very important to try and keep
as much air in there as possible.

Why? To try and make a Jaffa cake,
not a Jaffa biscuit.

A biscuit is something that
goes soft as it gets old,

a cake will end up going harder,

but I want really small
little cakes.

A teaspoon of the mixture should
just be about enough for each cake.

Then, it's into the oven to bake.

d*ck: Meanwhile, I'm serving leek and
potato mash along with my Bath chaps.

Just simmering away,

all the flavour's going into my
Bath chaps there from the veggies.

My leeks are now soft,
but not completely mushy.

Time to add some milk, full fat milk,

turn it off, and all I have to is
add my potatoes when they're boiled.

This is going to infuse.

This is a lovely leek-y,
buttery sauce.

When I pop my potatoes in here,
it all comes together.

JAMES: My little cakes have cooled,
so I've cut them in half

and spread some delicious
three fruit marmalade in the middle.

Then, it's on with
the melted chocolate.

This is a messy job,
but I am getting there!

My Bath chaps have been simmering
for two and a half hours.

The poached pork is so tender,
it's falling apart.

I want the lean bits.

I'm going to wrap the roll in
cling film and leave it to chili.

Then, I'll divide it up,

coat each portion in breadcrumbs,
and fry them.

I can say that our guests
will have no idea what I've done.

That's the only thing that's
going to give me a chance.

If they were here watching...
It might put them off a bit!

Doesn't matter what you're cooking,
beans on toast and you win this.

♪ JEM: They

JAMES: There's just
one more dish to make.

I think I've got a great idea
for my starter and what it's going to be,

is taking my winning victory
I got with Rae at Courtyard Dell,

and making another tapas dish
using Greg and Theresa's vegetables.

So, I'm going to use beetroot
to do a beetroot carpaccio,

which is very simply, raw beetroot.

To take the edge off it,

I'm going to marinade it in some
raspberry vinegar and walnut oil

so it's almost going to be
like a pickled beetroot.

The other element is a recipe
that has never let me down,

it's my grandpa's mackerel pate.

The key ingredient is peppered,
smoked mackerel fillet.

It's best to remove the skin
before mixing the fish

with the juice of a lemon,
a tub of crème fraiche,

and some finely grated horseradish.

I like my mackerel pate quite chunky

so you can taste bits
of fish fillet in there,

so I'm going to work it
into a rough paste.

I've been making this for years so
I'm happy that's the way I like it.

But, I am going to try something
different this time which is these,

apples, Red Ben variety,
really nice,

straight from Cusgarne Farm.

They're simply peeled, grated
and mixed in with the mackerel.

Then, it's into some lovely
little tapas dishes.

Time to move on
to my beetroot carpaccio.

Eating raw beetroot
is not something I normally do,

but this stuff is
absolutely delicious.

I don't want to cook it, so what
I'm going to do is very carefully

cut it into slices using a mandolin.

The cylindra beetroot's
got really nice thin skin

which makes it ideal to eat raw.

I've put in a little bit
of chopped dill.

I'm also now going to add
raspberry vinegar,

freshly made on the farm.

Then, my other secret ingredient
I picked up, oh,

from the deli, is walnut oil.

It's more expensive than olive oil
but got a really gorgeous texture,

and it's perfect raw like this.

So, about a tablespoon
and a half of that.

I'm going to mix it together and
go wash my hands very thoroughly.

d*ck: So, on the menu tonight...

Kale and bacon in caramelised sugar,

and to finish, tea,

and James' homemade biccies.

♪ DAVID GUETI'A FT SIA: Titanium

JAMES: Our guests have arrived.

There's Rae from the deli,
organic farmers Theresa and Greg...

Greg, good to see you.

...pig producer, Sally,
and oyster fisherman, Tim.

[CHATTERING]

Chaps have come out of the fridge.

Now, all I'm going to do is form them
into nice little meaty ba*ls.

Those I'm going to, oh here we go...

I need some salt here,

because I want them to be
slightly salty, and there we are.

Right, ladies and gentlemen,
your starters.

I'll pass that one to you if I may?

And Greg, if I could get you to
be in charge of the Bloody Greg!

Help everyone to a glass of that.

What we have is smoked mackerel pate
with pickled beetroot.

THERESA: It looks fantastic.
It's a proper Cornish portion.

It just looks a little bit fancy.
Nicely done on an old slate.

Yeah, it fits in
with the Cornwall theme.

Wonderful.

ALL: Cheers.

♪ BLACK EYED PEAS: I Gotta Feeling

That's very, very good.
You've got to try this as well.

That's a Bloody Greg.

Good health.
Cheers.

It's using apple juice
and beetroot juice.

It's sort of healthy.


There's a little
dash of vodka in there.

What a cracking starter!

[LAUGHTER]

This is amazing, really nice this,

and I love the seedy bread as well.

They complement each other very, very well

and beetroot isn't something
I normally eat,

so it's quite a coup
to get me eating beetroot!

GREG: Ten out of ten for presentation.

I like the slate,
the mackerel is really very good,

and I think as a starter,
it's really, really good.

RAE: It's amazing.

The vinegar and the walnut oil,

just perfect balance
with that beetroot.

It's just so sweet, but it hasn't
completely masked the beetroot.

It's a lovely dish and it
sets it off really well. Perfect.

Apart from eating pickled beetroot
like my father did in his jars,

people don't really eat it,
but yet sliced finely like this,

it really brings out the colour,
that lovely fluid texture,

and it makes it taste wonderful,

that combination of flavours
which I love.

♪ HOUSE OF PAIN: Jump Around

Leeks, butter, milk,
all together, potatoes.

What I want to do
is make a nice, soft mash.

For that I'm using this ricer,
pop in a potato, press the handle.

Quick mix of this, quick mix of this.

I'll just pop that down there
to see how my consistency is.

Look at that.

The pork cheeks have been dipped
in flour, egg and breadcrumbs,

and they're crisping up in some hot oil.

Pieces of the toffee-coated
smoky bacon will add a bit of crunch.

I'm serving my Bath chaps and mash

with a little cooked apple
and some wilted kale on the side.

If I can pass that over to you,
Theresa and Rae.

RAE: This is really nice,
nice bit of...

Mmm.

That is a major contender
to my starter.

I was feeling quite confident
I have to say,

but it's delicious, it looks good.

I'm going to try some of that kale.

It's meat and two veg
but done really differently.

I really like it.

Very nice, Dad.
It's very rich.

Chaps are very rich.

They're not going to be moving much!
No.

GREG: The bacon topping is good.

The texture of the pork is really,
really good, very tender.

RAE: It's absolutely beautiful.

I'm really enjoying the apple
to freshen it up a bit.

Sometimes a lot of pork can be rich,
but that really cuts through it.

TIM: Absolutely fabulous.
I'm not sure about the toffee.

It's lovely on its own,

but the contrast's probably a bit
much for me, sharp against the meat.

I just love traditional food.

I think if you eat food in season
that's produced locally,

and you cook it nicely like this,
then you just don't go far wrong.

Fantastic, well done,
and in such a small galley as well!

OK, time for tea and biscuits.

OK, what we have here,
I'll just pop that in the middle.

The pressure's on,
can my dessert sway our judges?

Hopefully they'll be impressed

by my homemade Jammy Dodgers
and Jaffa cakes,

and I've even popped some
Cornish bubbly into the jasmine tea

for that extra sparkle!

♪ SMALL FACES: Here Come The Nice

Jaffa Cake or Jammy Dodger?
Where are you going first?

Jaffa cake please.
Oh, jammy Dodger makes me happy.

Right.
I love this shortbread by the way.

I've tasted it.
I know how crisp this is.

Hmm, that Jammy Dodger is excellent.

If they tasted like that, I'd buy them!

Try the Jaffa Cake.

I think the marmalade works
really well in the middle.

Have they got sweet teeth?
Don't know.

I don't know which way
it's going to go.

This is a close one.

I don't know who they're
going to vote for. No.

[SONG CONTINUES]

d*ck: Rae, what do you think
of the homemade Jammy Dodger?

It's beautiful. It's, it's handsome.

The lime in the raspberry jam,
I haven't ever had that before.

It's delicious,
cuts through it gorgeously.

The chocolate is beautiful.

d*ck: What do you think
of the homemade Jaffa Cakes?

Lovely, yeah, absolutely superb.

I have got a sweet tooth but
I tend to stay away from sweets

because they put the old weight on,
but this is really nice,

and the tea and biscuits, good idea.

These would be more than welcome
with my flask of tea any day. Great.

d*ck: The moment of truth,
time for the vote.

OK, please raise your hand if your
favourite course was the starter.

Two.

Please raise your hand if your
favourite course was the main course.

Right.
Oh, well done.

Pig cheeks won! Unbelievable!

Pig cheeks and mash, that was close!

I really thought I was going
to trim my dad's lead,

but now he's three ahead.

I'm officially worried!

Falmouth is that bigger bit there.

All to play for still, son.
Yeah.

You managed to take it but I'll...

I've got room to catch up.
Yeah, just about.

You've only got this bit of room
to catch up.

There's room for three or four more
red stars there.

♪ There may be trouble ahead

♪ But while there's
Moonlight and music...

d*ck: We've packed a lot
into our Falmouth trip,

but there's still more
of Cornwall to explore

as we continue on our adventure.

♪ Let's face the music and dance ♪