02x28 - Truro

[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'll call into 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!

'Today we're heading upstream
on the River Fal,

nearing the city of Truro,

where we'll be trying
a bit of edible floristry.'

This works. I can actually eat this.

In fact, give me two slices of bread
and a big lump of meat...

'Speaking fluent duck. [QUACKS]'

Quack, quack, quack.
That's it.

Quack, quack.

Quack, quack, quack, quack.

'And slurping some exquisite
Cornish tea.'

You've got a natural filter on your
tea. You don't need a tea bag.

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

It looked tropical, but actually it
tastes really British. It's good.

'We're setting out on the latest leg
of our journey around Cornwall

in search of the finest local produce.

It's a distance of about three miles

from our last mooring at Trelssick
to Malpas,

where the rivers Fal, Truro
and Tresilian meet.'

We'll be exploring the local area
in search of great produce

to bring back to the boat
and compete against each other

to produce the best dishes. Today
I'm doing the starter and dessert

and my dad's doing the main course.

We're motoring up the river to Truro.
It's the county town of Cornwall.

It used to rival Falmouth as a port.
It was really busy.

Olden days,
lots of boats coming down here.

Tin from the Cornish mines,
grain and freight.

'These waters can be treacherous
for a boat the size of ours.

Skipper Rob and first mate Morwenna

are navigating this stretch
very carefully.'

This river is complicated
and we are a big boat,

so it seems that our plan
just to sail into Truro

is not as simple as that.
It's all about timings and tides.

I mean, a smaller boat would be OK
crossing here at low water,

but we won't
with an outgoing spring tide.

What's the dodgy bit of this river?
This is Maggoty Bank.

I'd better leave you to concentrate.

Get us as far as you can, skipper,
and we'll see what happens.

That looks lovely, doesn't it?
That's Malpas, mate.

That's as far as we're going to get
by river, isn't it?

All the way to Truro.
It's quite a cycle to Truro, though.

It is.
Well. we'll build an appetite.

There used to be a little ferry boat,

a little rowing one
that went across there.

There was a well-celebrated
ferry woman called Jenny Malpas.

That was her nickname.
And she was asked once,

'What are the worst passengers?'
Her answer - women and pigs.

'We're getting dropped off
here at Malpas,

but our boat won't be staying.

She'd risk being left high and dry
at low tide,

so Rob and Morwenna are going to find
a mooring further downstream.'

'We'll catch up with them again
later. I'm getting a bit peckish,

so we're hitting the road
in search of something to eat.'

I've never cycled here before.

It's bumpier than it looks.

It is, isn't it?
Good old cobblestones.

It is, isn't it?
WOBBLY VOICE: We're in Truro.

'We'll take a look around
Cornwall's only city later.

But when my dad's on the trail of grub,

it pays not to stand in his way.'

'We've heard about a farm
on the other side of Truro

where we can get
some good organic meat.'

This looks like it, Nancarrow Farm.

'This farm's been in the same family
for more than 200 years.

We're here to meet
Steve Chamberlain.'

Hi, lads, how are you doing?
Steve, nice to meet you.

Steve. How you doing?
Right, good timing.

We're going to feed the bullocks,
so you can give us a hand.

What else have you got?
Just the beef?

No, we've also got lamb and mutton as well

So we sell a bit of everything.

And a few eggs and a bit of pork
as well, actually, on occasions.

'Steve's wife Lucy
grew up on the farm.

The couple were working in London,
but when little Sam was born,

they decided to move back
to Cornwall.'



Hopefully we're setting something up
which can give us another 200 years.

One, two, three, four, five.

'Steve had no farming experience
when he came to Nancarrow.

In fact,
his background was in marketing.

But he's had a good teacher
in Lucy's dad, Pete Mewton.'

This is Pete, my father-in-law.

Pete, nice to meet you, sir.
James. Good to meet you.

You're the eighth generation.
I believe so, yeah.

You've got the ninth generation here.
I have to work with my son -

they're quite slow to learn, aren't they?

Well, he's my son-in-law
and so particularly slow.

[LAUGHTER]

I suppose there's a tenth generation.

I've seen a little lad on a tractor.

Sam, yeah? Pretty much all he knows
and he absolutely loves it.

He loves everything
about the countryside.

There's a lot of chomping going on.
I keep looking over my shoulder -

because it's getting quite close.
Is there anything we can do to help,

feed them in a feeder?
We're sat her gassing and chatting.

You can put it in the feeder. I hear
you can drive a tractor, James.

I haven't driven a modern one
like that before.

I wouldn't trust him. I'm going
to stand on the far side. [LAUGHTER]

Come on, ladies. Come on, man.
Off we go.

Pull forward.

James is going to lower it.

'The idea is to get this huge bale
of silage into the feeder

once my dad's cut away
the plastic covering.'

'Silage is basically grass
that's been cut in the summer

and sealed away to pickle in
its own juice as a winter feed.'

Oh, there we go.

You've left him by himself, Pete.
Get back there, mate. I wouldn't.

Now we need to lift her up again.

'There's so much to think about,

not least making sure I don't
run anything or anybody over.

I'm used to a smaller tractor
than this modern beast.'

Ease forward now. That's it.

Your handbrake's off, isn't it?

Move a little bit further.

OK, stop there.

Level it out.

Coming forward, watch out!

Just ease, very slowly.
You're in a slow gear.

OK, James?
Yeah, now you can lower the bits

so he can reach it more easily.

Whoa, whoa, whoa!
Can you reach now?

Lift it up just a little bit
and then lower it very...

The trick is to try and... Ooh...

They all got clear. That'll do.

No lasting damage,
by the looks of things.

Phew. Right... Now reverse out
of here. Here we go, ready?

'Who'd have thought that feeding
animals could be so complicated?'

Thank you very much for that.

It was more difficult than
it looked, put it that way.

Right, you've seen the beef.
Yeah.

Do you want to see something else now?
Yeah, what else have you got?

At this time of the year,
we sell loads of mutton.

I haven't seen a single sheep-like
thing here yet.

Where are they?
They're over here.

'Mutton is meat from sheep
that are over two years old

and I love cooking with it.'

How come them is less mutton around now

than perhaps there was ten years ago?

It's in the food chain,
but not necessarily marketed.

People don't realise they're
eating it when maybe they are.

We've certainly noticed recently,

particularly as people
want to eat more varieties...

They want to eat venison,
they want to eat veal.

They're very interested
in trying new stuff.

You put mutton on the stall, it
draws a hell of a lot of people in.

A lot of them reminisce about
childhood and eating mutton.

A lot of them are just young,
but want to try something new.

It is a completely different product
to lamb.

If you cook it well and with
the right spices, it's fabulous.

If you give me some
shoulder of mutton, I'll cook it.

Will you join us for a bite to eat?
Sounds good.

We'll feed you. Something substantial
to keep you going on the farm.

We'll get some mutton off you.

I'm looking forward to
a piece of shoulder anyway.

'That's given me inspiration for
my main course on the boat tomorrow,

but now it's snack time. I can't wait
to taste as bit of Nancarrow lamb.'

This is a neck fillet. It's got a bit
of marbling, a bit of fat in it.

We're going to cook it very quickly
and let it rest.

Are you going to do the rubby bit?
The rub is really simple.

Taking some lemon,
the zest and the juice,

some cumin seeds, ground coriander
seeds, a little bit of chili.

And then some olive oil,
salt and pepper.

'The meat needs some of the fat
and gristle trimming away

before we cook it. It's a cut that
lends itself to slow cooking -

but as long as we let it rest,
it should be perfect.'

Lamb into marinade. Quick stir,
let the flavours go into it.

'Then it's onto the skewers,
ready for cooking.'

You might think,
'Urgh! Cooked wilted lettuce?'

But it really is worth giving a go.

These are done now.

'While the meat is sizzling away,

I'm preparing the ingredients
for a minty dip with a real zing.'

This is one of those
incredibly simple little dips

to go with the kebab.

All that's in here is one clove of
garlic, a bit of grated cucumber,

some yoghurt and some chopped mint.
The final thing that we like to do

is just put in a little drizzle
of olive oil...and stir that.

'When cooked, I wrap the kebabs
in foil to let the juices settle

and make the meat even more tender,

while James takes care of
the crunchy stuff.'

Tiny bit of balsamic glaze
on top of this chargrilled veg

is going to work a treat.

A couple of grilled pittas
and we're ready to build.

This lamb looks great, doesn't it?

Cheers.
Yeah.

Lovely, moist lamb.

The scrag end of lamb's
got that bit of fat in it

which really adds to the flavour.
Really pleased with that.

'Yum. I'm making a melting mutton
stew tomorrow for our guests.

They're in for a treat.
We've only been here five minutes

and already I'm sensing
James is in trouble.'

'But I'm on your tail, remember?
Only two behind you. Behind.'

'We're in the county town of Cornwall
on the latest leg of our mission

to find great local food and people
who love it as much as we do.'

We're in the middle
of Truro city centre,

outside the old Coinage Hall. This
is where, in the days of tin mining,

miners would bring along ingots
to be assayed or tested.

They'd cut off the corner of
the ingot, the 'coing'. C-O-I-N-G.

That's the French word for 'corner' -

that's where you get our word for
'coin' from. I didn't know that.

'My dad's already got
his main course sorted

for tomorrow night's dinner,
but I still need to find ingredients

for my starter and dessert.'

'We're heading a few miles
out of town to Tregothnan,

the only tea plantation in England.
But it's not tea we're after.

We're checking out a novel way
of using some of the other plants

they grow on the estate.'

It's quite exciting, this, isn't it?

'And trying our hand at a bit of...
flower arranging, would you believe?

Vanessa Bennett has offered
to show us how.'

Good to see you.
Lovely to meet you, Vanessa.

Hello, James, nice to meet you.
OK, what's going on?

At the moment
I'm making an edible wreath.

We do an edible bouquet all year,

which is how we started
with a wreath.

We used all these ingredients
to make a bouquet

that people could just dry at home.

We were thinking about people
who love cooking

and something a bit different.

We're very fortunate here
in that we have large plantations

and we can grow all of our foliages
in quite large numbers.

Show us how it's done, then.
Right. Well...

Bit of everything.
Yeah.

Basically, you need to fan it out
like your hand

so it gives you a nice fan look.
thtle bouquet.

Yeah.
OK, here we go.

It's great.
Oh, yes, excuse me a second.

He's suddenly got excited now.

I'm liking that.
So than just get squashed in place?

That's a good piece of kit. How many
of these a day can you knock out?

Come on?
Our aim is to achieve 80 in a day.

The amazing thing about this
is the colour.

You've got the red from the chillis.
And that pepper. Is it pepper leaf?

Pepper leaf.
Really gorgeous colour.

This is the last one

and it's really important
that you don't see the join.

So you can't see where you started
and where you finished.

And then damp it into place.
Right.

And then, all being well,
you should not be able to tell.

OK, I suppose what has to happen now

is James and I have to be artistic
and make a wreath. Yeah.

[OLD JAZZ MUSIC]

I'm going to go for one which is...
Following what you said,

trying to keep it a nice even shape.

But I'm actually going to use
some of the bay as the frame.

You will be judging, Vanessa. This is
what we're aiming for. Yes, it is.

Something as perfect as this.

'I'm hoping that using wood for
my frame instead of a metal ring

will give mine a more organic look.'

That's right. And you can fill in
the gaps in between.

That's it. Really rustic,
really basic little frame.

Now to start working in some rosemary

and some of the other
lovely goodies. That's enough.

'I'm convinced my dad
is more interested

in playing with the mechanical clamp
than making his wreath look pretty.'

My first bit's attached, James. Look.
Well done.

You know,
you're very impressive, Dad.

The engineering, I can make work.

[CHUCKLING]

Yours looks rubbish.

Do you know what? I'm not sure that
this attitude of competing

and racing each other is quite
in the spirit of... Of what?

Of wreath-making.

I've nearly finished.

This works. I can actually eat this.

In fact, give me two slices of bread
and a big lump of meat. [LAUGHS]

It's looking really good.
So, that's...sort of mine.

You said earlier
you were going to do rustic.

You've really done rustic,
it's really lovely.

If you had to choose a winner...?

I'd have to say, for creativity, it
would be that one. Pure creativity.

Cool.
OK. That doesn't mean it works.

Thank you very much.
There's your present as a thank you.

'Vanessa is letting me keep mine.

The rosemary, bay, pepper leaves
and chill will come in handy

for cooking on board the boat
on the rest of our journey.

But I've also got an idea
for using them straightaway.'

Do you know where you're going?
I think we're going down this way.

'Rob and Morwenna have found us
a mooring at Tolverne,

once an important crossing point
on the River Fal.

It's said to have been used
by medieval pilgrims

travelling to St Michael's Mount
at Marazion.'

We're going to do some cooking.
But just picture this:

how are we going to cook?
We haven't got our rocket stove.

No, so what we're going to do
is make a rocket log.

That might sound unusual,

but we're going to carve into this
a very special pattern

that's going to transform it into
a stove. Away you go, Son.

It's quite important
this wood is dry.

If you try doing it with
wet wood, it won't work.

By the way, there is a lot of this.

My turn to warm up.
There you go.

Have you worked out
what we're doing yet?

Makes you think doesn't it.
Yeah.

Tip it on the side.

'This is sometimes known as
a Swedish fire torch.

We have to keep the top and bottom
of the log level

Once there's enough space inside
to light a file,

we'll put a pan on top.'

Getting warmer, big boy.

Just like our rocket stove, what we
want to do is have air coming in

to act like a chimney.
So, by putting holes in here,

the air can be drawn in and turn
the middle bit into a big inferno.

That's the theory.
Yeah.

Right, holes in it.

Let's chip it out and start burning.
Yeah.

I'll just whip it out.

Good kindling for later.
Very dry wood.

We're now going to light a fire
in the middle of this and cook.

That's why we're doing it.

Yeah, yeah, it's...
Yeah, we'll light that now.

What do you reckon, mate? Hem?
Yeah.

We want the log to be our fuel,
don't we? Yeah.

None of the wood is wasted.

The shavings and bits we've
chipped out act as kindling.

What we are going to do
is make some root crisps

using the seasoning and flavours
from our wreath.

It's going to be
a nice little snack to have,

basically deep frying
a load of vegetables

in a seasoned mixture of
all of these herbs and spices.

It's good.
OK, time to get on with the prep.

We've got a really nice selection
of root crops here.

We've got some Jerusalem artichokes,
some carrots and some parsnips.

Right, I'm going to pick some herbs.

And we're going to have...rosemary.

There's my rosemary. A chill?
Yeah.

I happen to have all these things
available in my wreath.

Shall we have some pepper leaves?
Yes, why not?

And some sea salt as well.
Obviously, we need some salt.

Nice, purple carrots.

It seems almost like a pity
to do a quick cook.

'Cause look, this is going
to burn for hours.

It is, isn't it?

Look at that! I'm just chopping up
these herbs a little bit.

Nice and thin.

Oil on, crisps made.

The great thing about this as well -
it's a completely seasonal snack.

Root crops for this time of year,
going to be extra tasty.

To help the crisps crisp,

we're going to put a teaspoonful
of flour in there,

or even less than that, and toss it
around so they get coated.

They're bubbling.
Hey.

Spread 'em out. We don't want them
stuck together. Nice, crispy crisps.

Look at that! That's hot!
That's really hot.

How's the log burning?
Hey, the l09's burning away.

♪ OTIS REDDING:
Sitting on the Dock of the Bay

Batch number one's out.

Look at those, they look great.
They do, don't they?

Oh, there's bits of chill in there.

I'm going to sprinkle some salt
on those

while they're still nice and warm.

I'm going to get some more on.

Here we have...
not crisps cooked on a log.

With edible wreath herbs,

including rosemary, pepper leaf
and some chili.

What're you having first?
Tiny, crispy bit of carrot first.

Amazing shapes as well
Wow.

Wow, really intense flavour.

Really yummy.

Cheers.
Nice herbiness to them as well.

Cheers.
Hmm, there's a crunch.

'The only problem with our log-fried,
edible-wmath-flavoured mot veg crisps -

there aren't enough of them!

We'll just have to cook up
a whole lot more.'

'We've reached Truro
on our culinary quest

for the tastiest Cornish ingredients

and people who share our passion
for great food.'

'Our boat is moored
downstream from the city

at Tolverne
on the Tregothnan Estate!

Tregothnan's home to an amazing array
of rare and endangered plant species

and I'm going off to find one
that's causing a bit of a stir.

And I'm going to look for
an ingredient for my starter. Duck!

[LAUGHTER]

It's another hill.
I'll see you in a bit, Dad. Dye!

'I'm off to check out a farm
that supplies meat and eggs

to some of the top restaurants
in the South West -

the Cornish Duck Company.

It hatches and dispatches thousands
of free-range birds every year.'

It's fair to say
there are more ducks here

than I've ever seen before.

It looks a little bit like duck heaven.

[DOG BARKS]

'Roger Oliver and Tanya Dalton

launched the only commercial
duck farm in Cornwall in 2006.'

I've seen a lot of ducks already,

but I'd love to see how you rear
them, what makes your ducks special.

Yeah, I can show you that.
We've got the hatchery.

If you come down with me
to the yard, we'll start there.

OK.
I'll show you round.

'This used to be a dairy farm

and we're starting our tour
in the old milking parlour.'

[LOUD CHEEPING]

Look at that.

They are super-cute.

These are two weeks old. Do they
all hatch at exactly the same time?

They do, they do,
because you collect your eggs dally.

In nature, Mother Duck doesn't
incubate one egg at a time.

She'll start off a clutch of eggs,

so that they all hatch
at the same time.

'Cause then, well, Mr Fox has
less of a chance to eat them.

So we're copying Mother Nature.
Let's go see what they look like

when they grow out of this
ugly duckling stage. [LAUGHS]

OK, let's go, then.
Very cute!

♪ GRACIE FIELDS: Ugly Duckling

What we are about to go
and see here is incredibly rare.

We're talking about two duck
from one egg.

So this is when you get
a double-yolker?

Yes, yeah. Now, we're told
they never, ever hatch,

so you don't put them
in the hatcher. But I did.

Look at him. You're a menace!

Yes, Romulus - he came out first,
he's the bigger of the two.

And Remus is in there
with his legs like that.

Are you going to eat them?
No. Never, no.

They're going to end up in
the Natural History Museum. Really?

It's so rare that they... I don't
know what they want to do with them.

You'll probably find
they're going to stuff them,

but it won't be with
orange and chestnut stuffing.

No, I hope not.

This is very exciting.
We are about to feed... Hello.

Natural History Museum ducks.
Look at that.

And Romulus, he trains to be a goose.
They're incredibly tame.

'So they're identical twins,
except one's bigger than the other.'

They are the only recorded ducks
in this country as twins.

And in the whole world,
well, there's probably a handful.

Really?
Yes. It is that ran

that the Natural History Museum
are interested in them.

Right, well.
let's go see some more of the ones

that are slightly less precious
and more edible.

Actually they're all precious,
but you can see some other ducks.

Come on, then.
[LAUGHS]

'The birds here at Terras Farm
have been cross-bred

to produce the tastiest meat.'

I go 'quack, quack'
when I talk to my ducks at home.

So, quack, quack, quack, quack.
That's it.

'It's bedtime
for these little beauties.

They get tucked up warm each night
to protect them from predators.'

They've got the last of the yellow
on their heads.

So these ones are pretty much
fully grown now. Pretty much.

Quack, quack, quack.

OK...
Quack, quack, quack.

Slowly does it.

And to bed, little ducklings.
Come on.

They're safe from the fox now.
Yeah.

Yeah. And then first thing in
the morning, they're let out again.

'Time to collect my duck
for dinner.'

Roger, I've had a great time
with Tanya looking round the farm,

but tell me about your side of
the business, the butchery.

That's what I'm responsible for,
the butchery and the packaging.

The marketing. Ring all the chefs
for their orders every week,

so I get to know the chefs
quite well

So this is the duck larder.

Yes. I'm looking around and the
thing that's struck me most in here

are the whole ducks.
This is where it's at for me.

What's the chances of me being able
to take some of these to the boat

and in exchange, cook you and Tanya
a meal? Sounds good to me.

Is that a deal?
Yeah.

'A quacking good time all round
and I've got my starter sorted.

I wonder how my dad's getting on.'

'I've come back to Tregothnan.

I want to find out more about
England's only tea plantation

and why plants that thrive in the
Himalayas do so well in Cornwall.

Jonathon Jones is going to explain.

Hello!

Tea, good man!
Good to see you.

This is it. This is quite new
and doing really well - look at it.

It's only been planted here
about three years.

People think tea is British anyway,

but it's never actually
been done here before.

I can't believe nobody's grown it
before. It's camellia, isn't it?

It is exactly that

and Tregothnan is the home of
outdoor camellias in this country.

This family, the Bosqueme family
who I work for,

basically introduced them over
the last 200 years to cultivation.

So we've got about 40 different
types of tea, all hybrids.

Is it good tea? Well, this is
the very important point.

We think we have to be equal
to Darjeeling or better.

Darjeeling is like the champagne of tea.

Darjeeling wants to twin
with Tregothnan,

so what does that tell you?

Let's go down Darjeeling valley,
then, and get some tea.

Pluck some tea. That's what
we call it. Pluck some tea.

OK, how do you pluck?

You're looking for
two soft, hairy tips.

These are the bits you're looking
for. Look at that. Perfection.

Look at the hairy tip.
That's what you're looking for.

There's more here.
You'll have to stop for a second -

I have no idea
what you're talking about.

See that slivery shininess on it?
on, yeair!

Yeah, that is what
you're looking for.

Look at those. Perfect.
Two leaves and a bud.

There's some beautiful ones here,
but what you really should do

is take two soft leaves like that.
Yeah.

These are delicious. In Darjeeling,
they put that into a batter.

I think they call it tempura.
Tempura batter?

It's delicious.
You've got to try it.

Green tea - it's super good for you.
I'm not sure about the batter,

but they taste delicious.

'After water, tea's said to be
the most popular drink in the world.

I'm keen to taste Cornwall's
very own special brew.'

Is it a pagoda? Oh, it's a Chinese
tea house. Perfect.

It's actually a tea house?
It is.

We're going to process
or roll these leaves right here.

'The mild microclimate here
is perfect for growing tea.

They produce 14 different types
and even sell it to China!

How clever are we?'

It's been plucked, it's been
withered, it's been rolled.

And you would put the leaves
into a tasting cup.

You've obviously got a lid
to put back on.

You're exactly right.
That's the greenest green tea.

The greenest of green tea.
There's almost no oxidation there.

That's been oxidised quite a bit
more than that, but that's dried.

You don't need to dry this -
you're drinking it quickly.

Yeah. You'd better believe it.

'Six minutes exactly to brew.

Ah, ready to taste.'

Time's up!
OK, very simple.

Put that there. This is where those
serrations... Look, see those?

So it dribbles.
It dribbles in.

Just leave it there
and it will completely decant.

And then you tip the leaves.
Make sure they land on the lid.

Ah, perfect. And then... A tea
factory does this very seriously.

Oh, yeah.
But...smell that.

Yeah, it smells completely different.

And the next thing is
you look at the liquor.

And again you can get something
from the smell of that,

but the next thing is taste.

[SLURPS NOISILY]

It's better if you slurp it back
right into your throat.

[THEY TALK OVER EACH OTHER]

[SLURPS]

You've got a natural filter on
your tea. You don't need a tea bag.

That's really nice.

There's some real flavours.

Right, OK... I am going to steal
your basket as well, by the way.

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

Now you've nicked our tea,
I'll have to.

I'm going to take
some of this green tea.

This will keep better than that one.
That will keep for years.

What a pleasure.
It's been really good fun.

Jonathan, thank you, sir.

'Time to get back to the boat
and start cooking.

I'm not sure tea is going
to feature in my main course.

I might have to let James
get all experimental with it.'

All right, Son?
Hey, Dad.

You should see what I've got.
What have you got?

Green tea.
Hey!

And GREEN green tea,
straight from the bush.

I picked that. Do you want to use it?
Yeah, I'll give it a go.

'My turn in the galley first
and I've had a great idea.

I'm going to make Turkish Delight.'

My dad's kindly given me some tea
from Tregothnan to play with.

Instead of just drinking it,
I'm going to turn it into a dessert.

It's going to be very British,
but hinting at our colonial past

and taking the idea of rose petals,
in Turkish Delight, with green tea.

There we go, that is the beginning
of it. Just stewing some green tea

to really intensify the flavour in the pot.

And then I'm going to use that with
some sugar, lemon and rose petals

as the base for my Turkish Delight.

I've got 500 grams of sugar here.
In here I want 250 mls of green tea.

The other key ingredient
with Turkish Delight is gelatine.

That's what helps it set. First,
I'm going to dissolve this sugar,

then come back here and combine
the rest of the ingredients.

OK, so now the sugar is dissolved,

I'm going to combine the rest
of the ingredients -


approximately two lemons' worth.

A decent pinch of rose petals...

...and then two teaspoons
of powdered gelatine.

And that's the vital part
that actually makes this set

and turn into Turkish Delight.

OK, I'm now going to pour
this into lined containers...

...put it in the fridge and leave it
to chill for a few hours.

'It'll make a super sweet footnote
to our dinner,

which is shaping up to be
a proper feast.'

'Our Cornish cooking adventure
has brought us to this quiet spot

on the River Fal near Truro.'

'We're moored in the shadow
of a huge passenger ferry.

She's been laid up here
while the shipping industry

waits for the world's economy
to pick up.'

'They're no strangers
to unusual vessels in these parts.'

I'm a keen historian
and my dad's obviously ex-army.

So this spot is of great
significance to both of us

because it was important in military
history. Back in June, 1944,

there would have been thousands
of American troops here.

This whole quay and the road
leading up to it was built

for the invasion of Normandy and the
lads from here went to Omaha Beach.

In fact General Eisenhower,
Supreme Allied Commander Europe

came here to rally the troops.
The Stars and Stripes

still hangs up there
next to the Union Jack

in remembrance of those that didn't
come back. See you later, Dad.

'We've gathered all our ingredients.
Now I want to get dinner on the go.

There's a lot riding on this,
I'm only two ahead of James.'

I'm making mutton stew.
It sounds old-fashioned, doesn't it?

For me, nice and simple.
Meat, onions, swede, parsnips,

carrots, potatoes, pearl barley.
They're winter vegetables,

winter things available in Britain.
A very traditional dish.

All my flavour comes from my mutton
and my veggies. No spices, no herbs.

A bit of salt and pepper - that's it.

The stuff we're eating now -
six, seven years old,

so it's got big layers of fat on it.

Instead of throwing that away,
I'm going to put it in my pan first.

When it renders, I'll use that
to cook my onions and my veggies.

I'm chopping the onion fairly finely,

but I want my other veg
nice and chunky.

See, those aren't small pieas of carrots.

All the fat's beginning to render
out. There's plenty in there.

Put the meat in now...to brown.

This is a swede, or down here
it's sometimes called a turnip.

Onions are softening nicely.

In goes the swede.
They take the longest to cook,

but not much more than carrots.
In they go.

Finally, I'm going to pop in water.
No stock. None of that nonsense.

I took out the shoulder bone,
because I don't want it in my meat.

But flavour - let's get it in here.

This is going to cook
for a couple of hours.

Then I'm going to be adding my
parsnips, potatoes and pearl barley.

That's going to cook
for a bit longer.

It's just a matter
of keeping the fire stoked.

I've got this exemplary bird
from Tanya and Roger.

What I'm going to do with this is
turn it into crispy duck pancakes.

All you do is skewer the blni...
all over,

and then you scald it with
a whole kettle of boiling water.

You can see the skin tightening up,
see the change in texture.

That's the boiling water
doing its job.

Then I'm going to baste on a load of
honey so it's going to be really hot

and the honey is going to soak into
all of these little holes.

That is the secret to crispy duck.

I'm going to leave the duck
in the fridge to cool

and then I'm going to cook it for
an hour and a half on high heat.

'I've taken the bone out
and my stew's bubbling away nicely.'

Now, look in here. You can eat
that mutton with a spoon now.

In go the potatoes...

...and then the pearl barley.

Then I put more liquid in because
the pearl barley will absorb it all.

A quick stir.

'And finally, the chopped parsnip.'

To go with the crispy duck I am not
simply going to serve a plum sauce,

I'm going to be doing
plum en papillote.

It's French, apparently.
It means "in parchment".

It's a way of baking,
normally for fish, but in paper.

It's a nice way of cooking
because when they open it up,

they're going to get a massive aroma
released from inside the paper.

First thing I need -
de-stone my plums.

So, in there I'm putting a plum...
half a stick of cinnamon...

...a little bit of star anise and I'm
going to pop in a few tea leaves.

Next, jam.

'That's local kea plum jam from my dad.'

And the final part
is some Cornish honey.

And that's it.
It might look like a bit of a faff,

but I've got a feeling
this is going to taste amazing.

Now it's just a matter of folding
to the centre, wrapping it up.

And then I'm hoping people are just
going to open them up

and have a nice surprise
to go with the duck.

My Cornish duck has been resting in
the fridge for an hour and a half.

The honey has set into a nice glaze,
completely covering the skin.

That means as I pop it into the oven
on a very high heat,

it's going to crisp up
and form a really nice layer

to then shred with a pair of forks.

Before it goes in the oven, I want
to throw in a bit of extra flavour.

So I'm going to take some rosemary,
a few chillis, some pepper leaf

and some bay leaves. I'm going to
throw that inside into the cavity.

An hour in the oven on high heat
and then a further half an hour.

It's going to be coated in tin foil
to stop it burning,

but to make sure that it's nice
and golden brown.

I'm doing pepper dumplings for this.




Because the only seasoning I'm using
on my dish is salt and pepper.

All the other flavours come from
the ingredients. There we go.

I'm going to be poaching
these dumplings on top of my stew,

so I need a little bit of water,
a couple of tablespoons.

There we go, stir it in...
and it's a dough.

Make them into a ball to begin with,
hold them together.

I'm just going to make it into
a torpedo-y shape like that.

'Pop them in and they'll take
around 20 minutes.'

I've got these lovely tea leaves
which,

my dad found out from Jonathan,

are actually surprisingly good
eaten raw in a tempura.

So I'm going to give that a go.
But to do it a bit differently,

I've got some rice flour,
a teaspoon of baking powder

and, you guessed again, more tea.

So I'm going to use the green tea
in here as my liquid.

'These will go with my duck starter
on the side.'

So, there we go, green tea tempura.
Never thought I'd try that.

All I'm doing here
is just dipping the tea leaves

into this lovely green tea tempura
and then dropping it into hot oil.

They just need a couple
of seconds in there,

then I'll take them out
and pop them on some kitchen roll.

I have absolutely no idea
what these are going to taste like,

but it's quite nice - a first
for me, a first for the guests.

'On the menu tonight,
it's crispy duck with plum sauce

and green tea leaves in tempura
from James,

followed by my mutton stew
with pepper dumplings.

To finish, James' Tregothnan sundae
with green tea Turkish Delight.'

Hiya.
Hello.

'Our guests have arrived. There's
Tanya and Roger from the duck farm,

mutton men Pete and Steve and
Jonathan from the tea plantation.'

Welcome. We're eating on the poop
deck. You're going to enjoy the view.

Sunshine in Cornwall,
you don't get that every day.

'The duck has crisped up perfectly.
It's so tender,

I can shred the meat with a fork.

I'm serving it on a bed of
salad leaves and spring onions

with crystallised ginger and green
tea leaves fried in tempura batter

and a few cape gooseberries
on the side.

Not forgetting my plum parcels.'

Right, ladies and gentlemen,
your starter. Dig in.

I think this is the first time
this has been done in the UK.

Fresh tea leaves in tempura.

First things first, we've got to go
for a bit of this tempura tea.

That looks brilliant, mate.
It's nice and juicy, isn't it?

Tempura tea - green tea.
That's something I'm proud of,

in terms of being brand new.
Really crunchy.

Wow, nice.
Mmm, comm.

Duck's nice and moist,
I can tell by just looking at it.

You've got to get the duck
in the plum sauce as well.

Is the duck done nicely?
Duck's good.

And this - wow. It's really aromatic.

Wow! It goes so well together, mate.

You're pleased with that, aren't you?
Mm.

I'm not obsessed with green tea,
but this is fantastic.

Even in India, I've never seen
green tea used in a better way.

It works so well with the duck.
It's lovely.

Lovely and rounded
and it comes together really well.

It's everything, really.
You've got the duck and plum

and then a few added little bits
that make it totally different

from anything
I've ever eaten before.

There's nowhere else in the world
you can actually get this.

And here we are in Cornwall,
with all local ingredients.

It's brilliant, isn't it?

'James has set a very high standard.

Can my good, old-fashioned
mutton stew match it?'

This is actually very heavy.

Right, have you got a spoon each?
I'll put this down between you.

[LAUGHTER]
You were ready for that, weren't you?

'I know it's one-pot cooking,

but I think we can manage
separate sewing dishes.'

Another dumpling on that one.

There you go. It'll keep
your hands warm, sweetheart.

Oh, thank you.

We'd better get you two next,
because you two are the mutton men.

Oh, thank you so much.

I'm going for the dumpling
in a minute.

I'm going for the mutton
and the pearl barley.

I like mutton.

It's like the best form of stodgy,
in terms - it is stodgy. No, no, no.

The pearl barley's nice and soft,
the dumpling is just yummy,

but then the mutton itself
is my favourite bit.

This is just melt-ln-the-mouth.
It's lovely.

It really is like beefy lamb.

It's almost a cross between the two
and what a great combination.

This reminds me of the stews
my mother used to make years ago.

I'd usually have it
with more spices, actually,

so it's quite refreshing
to have it...

to taste
what it actually tastes like.

'If my dad's dish
was steeped in tradition,

my sundae is what you might call
experimental'

Here are all the different elements
of my dessert.

The Turkish Delight
is incredibly potent in flavour,

so I chopped it very, very small.

I'm now going to dust that
in some icing sugar.

In here I've got
the lovely green tea...syrup.

They're going to be wondering what it
is - they can see it at the bottom.

Yeah, green tea surprise.
Spoon some yoghurt...

Yoghurt and green tea doesn't sound
like it should go together.

'A few pistachio nuts,
another drizzle of syrup

that I've also infused with rose
petals, a bit more natural yoghurt

and a sprinkling of Turkish Delight.
They'll either love it or hate it.'

Right, here we have your dessert.

Are you going straight down
the bottom? Mmm. Oh, that's nice.

You've got a crunch
and you've got a chew.

I'm not a huge yoghurt fan,
I have to say,

but I do find this
very, very refreshing.

I thought it looked tropical, but
actually it tastes really British.

It's good. Just what you need
after the whole delicious lunch.

Really good.

In you go, Son.
All the way to the bottom.

I liked how Tanya went straight down
to the gloop at the bottom.

Get that Turkish Delight as well.
Well, Tregothnan Delight.

Ooh, Cornish Delight.

It's quite tasty.
I like the sharpness of the yoghurt

and the sweetness of the syrup.
Really sweet syrup.

And the chewiness that you get
from that set, gelatine-y green tea,

that bit's quite nice on top. I like
the syrup best, actually, I think.

Three very different courses.

Depends on them, doesn't it?
Shall we go and see what they think?

'Time for the vote.'

Raise your hand if your favourite
course was the starter.

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

Two. Raise your hand if your
favourite course was the pudding.

Hey! James!

James wins that one.

'I knew I shouldn't have given him
the tea - now I'm only one ahead.'

It's getting seriously close now.
It's getting towards the end, mate.

I know. There's blue over here,
don't forget, but it is close.

Where? [CHUCKLES]

Mate, good meal. Tasty all round and
a really nice bunch of people again.

OK, right...
Bring on the next one.

Let's head to sea.

'Exploring this corner of Cornwall
has been amazing,

but new horizons beckon.

We're heading back towards
the open sea

on the next leg of
our coastal cooking adventure.'