0:00:02 > 0:00:04Oh, mate, what a trip!
0:00:04 > 0:00:05Wee-hee!
0:00:05 > 0:00:06New places...
0:00:06 > 0:00:08Now, that's a view, Dave.
0:00:08 > 0:00:09New people...
0:00:09 > 0:00:10Look at your muscles!
0:00:10 > 0:00:12And incredible food.
0:00:12 > 0:00:14Oh, that's good.
0:00:14 > 0:00:17We're doing almost 3,000 miles around
0:00:17 > 0:00:20the Mediterranean in search of the authentic flavours of
0:00:20 > 0:00:23Italy and Sardinia, Corsica and France,
0:00:23 > 0:00:26and the Balearics and Spain.
0:00:27 > 0:00:30Ending up in Andalusia for one of the biggest
0:00:30 > 0:00:33parties in the Med - the Festival of San Juan.
0:00:33 > 0:00:36But it's not all sun, sea, sand and...
0:00:36 > 0:00:37Cut that out, you!
0:00:37 > 0:00:39They're all looking at us now.
0:00:39 > 0:00:43Too right. We're tracking down the real Mediterranean...
0:00:43 > 0:00:44You'll never get a tune out of that.
0:00:44 > 0:00:47..little out-of-the-way places,
0:00:47 > 0:00:50and all the culinary loveliness on offer.
0:00:50 > 0:00:53- Oh, wow.- It's fantastic.
0:00:53 > 0:00:54It's so simple.
0:00:54 > 0:00:57- We get to eat the tiger cow.- Woo!
0:00:57 > 0:01:00We're going to cook with the locals.
0:01:00 > 0:01:02ALL: Salute!
0:01:02 > 0:01:04And hear their stories.
0:01:04 > 0:01:07We've island-hopped our way from Italy to France...
0:01:07 > 0:01:09Fantastic, Chef.
0:01:09 > 0:01:12Next, it's the beautiful Balearic Islands and Spain.
0:01:12 > 0:01:14Look at those!
0:01:14 > 0:01:17This is our take on a magical part of the world
0:01:17 > 0:01:19right on our doorstep.
0:01:21 > 0:01:23- Ole!- Island life...
0:01:23 > 0:01:25DAVE LAUGHS
0:01:25 > 0:01:26You...
0:01:26 > 0:01:28I cannot wait.
0:01:39 > 0:01:44Spain at last, Kingy. Well, the Balearics.
0:01:44 > 0:01:46Minorca, second-biggest to Majorca,
0:01:46 > 0:01:48where we're also going.
0:01:50 > 0:01:53Wey-hey! It's bloomin' lovely.
0:01:56 > 0:01:59There's so much brilliant food on these two islands.
0:01:59 > 0:02:02Let's start in Mahon, Minorca's capital,
0:02:02 > 0:02:04where there is an amazing market...
0:02:04 > 0:02:07Selling fish and tapas. Perfect.
0:02:10 > 0:02:14Mahon's most famous export is a condiment.
0:02:14 > 0:02:16And here's a clue.
0:02:17 > 0:02:21You can have it with chips or with a salad.
0:02:21 > 0:02:23It'll pep up a sandwich, too.
0:02:23 > 0:02:26And I love it. Follow me, Mr King.
0:02:29 > 0:02:31Look at this.
0:02:31 > 0:02:33Look at those.
0:02:33 > 0:02:35It is like a pick 'n' mix store of fantastic food,
0:02:35 > 0:02:37- isn't it?- Yes.
0:02:37 > 0:02:40Over here, Kingy. This is what I was talking about.
0:02:40 > 0:02:41Mayonnaise.
0:02:41 > 0:02:43What's going on here?
0:02:43 > 0:02:45We make Mahonesa from Minorca.
0:02:45 > 0:02:50The mayonnaise is from Minorca.
0:02:50 > 0:02:53Legend has it that when France seized control of Mahon
0:02:53 > 0:02:57from the British in 1756, they held a banquet,
0:02:57 > 0:02:59but the chef struggled
0:02:59 > 0:03:01to find cream for his cream-and-egg sauce,
0:03:01 > 0:03:04so he mixed oil with eggs instead,
0:03:04 > 0:03:08and called the result Mahonesa, after Mahon.
0:03:08 > 0:03:10British defeat, culinary victory.
0:03:13 > 0:03:16Garlic, one egg yolk? Now the drizzle.
0:03:16 > 0:03:18And you need to beat very slowly.
0:03:18 > 0:03:20Slowly?
0:03:20 > 0:03:22Very, very, very slowly.
0:03:22 > 0:03:25BOTH: S...l...o...w...l...y.
0:03:25 > 0:03:28That is perfect mayonnaise. The texture, everything.
0:03:28 > 0:03:31This was the original ground-zero recipe, dude.
0:03:31 > 0:03:33Look at your muscles.
0:03:34 > 0:03:36- Yes.- I normally get that job.
0:03:38 > 0:03:39Oh, look.
0:03:42 > 0:03:44Oh! That is fabulous.
0:03:44 > 0:03:45- A winner?- Fantastic.
0:03:45 > 0:03:47All this wonderful food -
0:03:47 > 0:03:49what do you think is best with mayonnaise?
0:03:49 > 0:03:53Cod fritter and aioli.
0:03:53 > 0:03:55Look at that.
0:03:58 > 0:04:01Fishy, mayonnaise-y, garlicky, what's not to love?
0:04:01 > 0:04:03Mayonnaise - it's a global phenomenon.
0:04:03 > 0:04:06- It is.- It started here, in Mahon.
0:04:06 > 0:04:08- Shall we get some of those? - Some of those, yeah.
0:04:08 > 0:04:09I like the look of them.
0:04:09 > 0:04:12- Escarola.- And a squid burger.
0:04:12 > 0:04:14So far on this trip,
0:04:14 > 0:04:17we've met Italians, Corsicans and French.
0:04:17 > 0:04:21But here in the Balearics, it's all about us...
0:04:21 > 0:04:23..because these islands
0:04:23 > 0:04:26have a deep relationship with Britain.
0:04:26 > 0:04:27Starting in Mahon,
0:04:27 > 0:04:32we'll ride west to discover the historical connections...
0:04:32 > 0:04:34And after sailing to Majorca,
0:04:34 > 0:04:36we'll cross that island, too,
0:04:36 > 0:04:38meeting Brits living there today.
0:04:38 > 0:04:43We'll end up in every gourmet's dream destination, Palma.
0:04:44 > 0:04:49It's a story about the past and the present. I mean, we've got gin here
0:04:49 > 0:04:51in Minorca because of us.
0:04:51 > 0:04:54Gin?! We've got to get involved in that, haven't we?
0:04:54 > 0:04:57And then we're sailing off to Majorca.
0:04:57 > 0:05:02And to top it off we're meeting Marc Fosh, the only Brit in Majorca
0:05:02 > 0:05:04with a Michelin star.
0:05:04 > 0:05:06This is genius. So we've got a load
0:05:06 > 0:05:08of British influence we can be proud of.
0:05:08 > 0:05:11And we've got Balearic bites. Bring it on!
0:05:11 > 0:05:14First, let's eat this then go look at some fish.
0:05:14 > 0:05:18- What are you having first? - Ooh, fritter-me-tata.
0:05:20 > 0:05:22- Oh, that's good, isn't it? - It's great.
0:05:24 > 0:05:27When you live right in the middle of the Mediterranean,
0:05:27 > 0:05:30fish is bound to be an important part of your diet,
0:05:30 > 0:05:34and Minorcans embrace it in all its varied forms.
0:05:36 > 0:05:39This is pescatarian heaven, Kingy.
0:05:39 > 0:05:42There's a lot of variety here.
0:05:42 > 0:05:45Hello, handsome!
0:05:45 > 0:05:47- They're beautiful. - They are beautiful, aren't they?
0:05:47 > 0:05:50So we have... Sepia is cuttlefish.
0:05:50 > 0:05:51Yes.
0:05:51 > 0:05:53- Calamari, squid.- Squid, yeah.
0:05:53 > 0:05:55Do you know how to tell the difference, Kingy?
0:05:55 > 0:05:58You see, the thing is, squid will have ten legs,
0:05:58 > 0:06:00two of which are strictly tentacles,
0:06:00 > 0:06:04and it has the cartilage inside, which is like the skeleton.
0:06:04 > 0:06:05Yes.
0:06:05 > 0:06:07The cuttlefish will also have ten legs,
0:06:07 > 0:06:09although, strictly speaking, two are tentacles,
0:06:09 > 0:06:12but has far shorter leg-to-body proportions.
0:06:12 > 0:06:13Oh.
0:06:13 > 0:06:16Now, cooking cuttlefish or squid
0:06:16 > 0:06:17might feel a step too far,
0:06:17 > 0:06:20but it's much easier than you may think.
0:06:20 > 0:06:23And this produce is so fresh you don't want to
0:06:23 > 0:06:27mess about with it, so simple is best for our first dish.
0:06:30 > 0:06:34A cuttlefish stew with a squid salad...
0:06:34 > 0:06:36..and mayo!
0:06:38 > 0:06:39BOTH: Ole!
0:06:39 > 0:06:41I'm feeling rather Balearic!
0:06:41 > 0:06:42- Are you?- Yes.
0:06:42 > 0:06:45I could be a Balearic dancer, with my foot on the table,
0:06:45 > 0:06:47- but I won't.- No, don't.- No, no.
0:06:47 > 0:06:50But we're going to start off with two recipes.
0:06:50 > 0:06:52So we're going to do cuttlefish and squid.
0:06:52 > 0:06:53Indeed.
0:06:53 > 0:06:55Our seafood comes from the local fish market,
0:06:55 > 0:06:57and is sustainable,
0:06:57 > 0:07:00but if you want to check out the sustainability of any fish,
0:07:00 > 0:07:02you can do it online or simply ask your fishmonger.
0:07:02 > 0:07:04We're going to start with a cuttlefish stew.
0:07:04 > 0:07:06That is a cuttlefish that has been cleaned.
0:07:06 > 0:07:08Look at that beauty.
0:07:08 > 0:07:10Cuttlefish - it's like squid with a beer belly.
0:07:10 > 0:07:12It is!
0:07:12 > 0:07:13Even though this has been prepped,
0:07:13 > 0:07:16it's still got this membrane that needs to come off.
0:07:16 > 0:07:19Bits... It's kind of there...
0:07:19 > 0:07:23And just cut this into fairly sizable chunks.
0:07:23 > 0:07:25As I said, it's a stew.
0:07:26 > 0:07:29Look at the beak. So, even if they've been dressed, check,
0:07:29 > 0:07:32cos you don't want that stuck in your throat, do you?
0:07:32 > 0:07:34That oil now is at a perfect temperature.
0:07:34 > 0:07:37- Thank you. Look at that. There's a lot of meat there.- Lovely.
0:07:37 > 0:07:41That's all meat. So we just pop this into some heated olive oil.
0:07:41 > 0:07:44We want a little bit of colour on it. We don't want it seared.
0:07:46 > 0:07:50- Right, mate.- That's perfect. Just a bit of colour.
0:07:50 > 0:07:51And now the onion goes in.
0:07:51 > 0:07:56Now, this needs to sweat for about seven or eight minutes.
0:07:56 > 0:07:59Take three cloves of garlic and chop
0:07:59 > 0:08:02in a rustic Minorcan fishwife's fashion.
0:08:02 > 0:08:04It was amazing, that fish market, wasn't it?
0:08:04 > 0:08:06What I loved about it,
0:08:06 > 0:08:08it was part and parcel of everyday culture.
0:08:10 > 0:08:11So the garlic needs to go in,
0:08:11 > 0:08:13just sweat for a couple of minutes.
0:08:13 > 0:08:15Now the next step is to peel the tomatoes,
0:08:15 > 0:08:19but we want to do this kind of Minorcan-style,
0:08:19 > 0:08:21which is just basically with a grater.
0:08:21 > 0:08:24We've seen people do this in restaurants and homes.
0:08:24 > 0:08:26Right, take your tomato, take a grater,
0:08:26 > 0:08:30and just sort of grate it, like so.
0:08:30 > 0:08:32So, there you are.
0:08:33 > 0:08:35Skinnos...binnos.
0:08:36 > 0:08:38So, now we want about half a bottle of wine,
0:08:38 > 0:08:40and it's going to deglaze nicely,
0:08:40 > 0:08:43and we're going to boil off the alcohol.
0:08:45 > 0:08:47I think, with the cuttlefish,
0:08:47 > 0:08:48fresh tomatoes in this dish
0:08:48 > 0:08:50are a little bit lighter than tinned.
0:08:50 > 0:08:53You could use tinned, but it's not going to be as good.
0:08:53 > 0:08:56So, we pop the tomatoes in with the stew.
0:08:56 > 0:08:58Not a tin-opener required.
0:08:58 > 0:08:59Now the herbs.
0:08:59 > 0:09:04Two bay leaves, a sprig of thyme, and this is a nice bit,
0:09:04 > 0:09:06about a teaspoonful of fennel seeds.
0:09:06 > 0:09:09- It just gives it an aniseed flavour.- Beautiful.
0:09:09 > 0:09:12It kind of works, doesn't it, the pastis sort of vibe?
0:09:12 > 0:09:13Absolutely.
0:09:13 > 0:09:14With the fish, beautiful.
0:09:14 > 0:09:16So, you, my friend,
0:09:16 > 0:09:19you have to simmer for an hour and a half,
0:09:19 > 0:09:21and that cuttlefish will bathe
0:09:21 > 0:09:23in the lovely tomato, herby loveliness.
0:09:23 > 0:09:25It certainly will.
0:09:32 > 0:09:34Shall we have a look, Kingy?
0:09:34 > 0:09:35Yeah.
0:09:35 > 0:09:36Perfect.
0:09:36 > 0:09:40So, we'll set this aside. We don't want to overcook the meat.
0:09:40 > 0:09:43Again, really simple ingredients put together in
0:09:43 > 0:09:46a really simple way just makes the dish.
0:09:46 > 0:09:48It's so good.
0:09:48 > 0:09:50So, I'll turn the heat up on that a little bit
0:09:50 > 0:09:52and reduce it by half.
0:09:52 > 0:09:54We really can boil this pretty furiously.
0:09:57 > 0:09:58Look at that.
0:09:58 > 0:10:01It's reducing like a fat bloke's box of chocolates.
0:10:01 > 0:10:02Right.
0:10:02 > 0:10:04We can put you back in your little warm
0:10:04 > 0:10:07bath of gorgeousness, Mr Cuttlefish.
0:10:09 > 0:10:12Now that is the dish finished, so what we're going to do is,
0:10:12 > 0:10:15we're going to set this aside now...
0:10:16 > 0:10:20..and we'll continue with our orgy of tentacles.
0:10:22 > 0:10:24To go with our cuttlefish stew,
0:10:24 > 0:10:27we're making a lovely marinated squid salad.
0:10:27 > 0:10:29I got my squid tubes,
0:10:29 > 0:10:32cut them quite finely into the familiar rings that we love.
0:10:32 > 0:10:34Look at that. At the minute,
0:10:34 > 0:10:37it looks like you've been worming the Labrador.
0:10:37 > 0:10:39To cook our squid,
0:10:39 > 0:10:42I've brought a pan of water to a vigorous boil.
0:10:42 > 0:10:46The squid goes in for 40 seconds, then straight out
0:10:46 > 0:10:48and into iced water.
0:10:49 > 0:10:51And we'll make the marinade.
0:10:51 > 0:10:54The marinade starts with olive oil,
0:10:54 > 0:10:56the zest and the juice of a lemon...
0:10:56 > 0:10:59Sherry vinegar - vinagre de Jerez.
0:10:59 > 0:11:02Pimenton de La Vera - sweet paprika.
0:11:02 > 0:11:06It's going to give the squid the wonderful, wonderful colour.
0:11:06 > 0:11:09And the lemon juice is going to help tenderise the squid too.
0:11:09 > 0:11:11And that's because of the citric acid,
0:11:11 > 0:11:14which is the acidity in the lemon.
0:11:14 > 0:11:17Half a teaspoonful of pimenton picante,
0:11:17 > 0:11:21which is hot paprika, and a clove of garlic.
0:11:21 > 0:11:23- There you are, buddy. - There we go.
0:11:23 > 0:11:25And then look at all those colours.
0:11:25 > 0:11:26That says Mediterranean, doesn't it?
0:11:26 > 0:11:28Oh, aye.
0:11:28 > 0:11:31Then the squid goes back in.
0:11:33 > 0:11:36This is such a tasty, clever little recipe,
0:11:36 > 0:11:39and it works great with frozen squid from the supermarket.
0:11:39 > 0:11:42In an ideal world, you'd leave that overnight,
0:11:42 > 0:11:44or at least an hour, before going on to the next stage.
0:11:44 > 0:11:48But we're kind of hungry, so shall we bash on?
0:11:48 > 0:11:49Yeah.
0:11:49 > 0:11:51A couple of sprigs of thyme,
0:11:51 > 0:11:54chopped parsley and some mint.
0:11:54 > 0:11:56A couple of oranges in segments...
0:11:56 > 0:11:59And some finely-sliced onions.
0:11:59 > 0:12:01A quick mix and it's ready.
0:12:01 > 0:12:04One tasty and healthy squid salad.
0:12:04 > 0:12:06And now to finish the stew.
0:12:08 > 0:12:11And the basil's not just there for decoration.
0:12:11 > 0:12:14Stir that through the stew and it wilts just in the heat.
0:12:14 > 0:12:15It's lovely.
0:12:15 > 0:12:17But, you know, tomatoes and basil,
0:12:17 > 0:12:21they are made to be together, just like me and you.
0:12:21 > 0:12:23Like salt and pepper.
0:12:23 > 0:12:25Like nuts and bolts.
0:12:25 > 0:12:27A little drizzle of olive oil...
0:12:27 > 0:12:29..for a little sheen on the top.
0:12:34 > 0:12:40And of course it wouldn't be a Mahon-inspired seafood spectacular
0:12:40 > 0:12:43of cuttlefish stew and a squid salad
0:12:43 > 0:12:45without mayonnaise.
0:12:57 > 0:12:58Where to, Dave?
0:12:58 > 0:13:00I thought we'd start by checking out
0:13:00 > 0:13:03the British connections here, like this -
0:13:03 > 0:13:04Kane's Road.
0:13:04 > 0:13:06Yay!
0:13:07 > 0:13:09Oh, wow.
0:13:09 > 0:13:12In the 18th century, Minorca was ruled in turns
0:13:12 > 0:13:15by the Spanish, the French and the British,
0:13:15 > 0:13:19but in 1712, Richard Kane
0:13:19 > 0:13:23became the first British governor and built this road.
0:13:23 > 0:13:24He's got a monument, too.
0:13:24 > 0:13:26TYRES SCREECH
0:13:28 > 0:13:30It says here, as well,
0:13:30 > 0:13:34he reduced the influence of the Church by...
0:13:34 > 0:13:36Yeah, he abolished the Inquisition.
0:13:36 > 0:13:38- Fair enough.- Fair point.
0:13:38 > 0:13:39And we, the Brits,
0:13:39 > 0:13:42were responsible for mapping the whole area.
0:13:47 > 0:13:49Yes, Britain really has had an impact on
0:13:49 > 0:13:51this beautiful little island.
0:13:56 > 0:13:58Oh, some nice boats, aren't there?
0:13:58 > 0:14:00Yeah.
0:14:00 > 0:14:03Roads are great and all, but shall I tell you
0:14:03 > 0:14:05my own favourite legacy of the British?
0:14:05 > 0:14:06What's that?
0:14:06 > 0:14:09First, let's park up the bikes and find a drink.
0:14:09 > 0:14:11Oh, I'm not arguing, dude.
0:14:15 > 0:14:17That's what we're after, Kingy, over there, a bar.
0:14:17 > 0:14:20- Oh, look at that, lovely.- Oh, I can smell the gin from here.
0:14:20 > 0:14:23Let's go. Come on.
0:14:23 > 0:14:26Next to this little bar is a gin distillery,
0:14:26 > 0:14:29the last of many distilleries here on Minorca.
0:14:29 > 0:14:32And it's another connection with Blighty,
0:14:32 > 0:14:35because when British soldiers arrived here in the 1750s,
0:14:35 > 0:14:39they wanted to recreate the gin they drank at home,
0:14:39 > 0:14:41and a whole industry sprung up.
0:14:41 > 0:14:45And to think gin's originally Dutch!
0:14:45 > 0:14:47Gin is now part of Minorcan culture,
0:14:47 > 0:14:49though I've heard it's a bit different
0:14:49 > 0:14:52because they don't make it the conventional way.
0:14:52 > 0:14:55We'd better taste some to be sure!
0:14:55 > 0:14:57Could we have two of your finest gin and tonics?
0:14:57 > 0:14:59Of course.
0:14:59 > 0:15:02- You've done this before, haven't you?- Yeah, I think.
0:15:02 > 0:15:05I am using gin from Mahon.
0:15:05 > 0:15:08It's a really different type of gin.
0:15:08 > 0:15:11The difference with the gin from England is the alcohol base,
0:15:11 > 0:15:14because we don't have a lot of grain,
0:15:14 > 0:15:16and we started the alcohol base from the grapes.
0:15:16 > 0:15:18When you smell it, the gin and tonic,
0:15:18 > 0:15:21it's possible you smell this difference.
0:15:21 > 0:15:24I can feel my mouth going now, Si.
0:15:24 > 0:15:25OK. Enjoy.
0:15:25 > 0:15:26- Thank you.- Cheers.
0:15:26 > 0:15:28- Cheers, mate.- Cheers.- Good health.
0:15:30 > 0:15:31Ooh!
0:15:31 > 0:15:33It's a really aromatic gin.
0:15:33 > 0:15:35That's one of the best gin and tonics I've ever had.
0:15:35 > 0:15:38Oh, crumbs, that is good.
0:15:38 > 0:15:39You're not wrong, Dave,
0:15:39 > 0:15:41but let's not get too carried away, dude,
0:15:41 > 0:15:43because we've got a big day tomorrow.
0:15:43 > 0:15:46We're off to Majorca!
0:15:46 > 0:15:49Don't worry, Kingy - with my nautical connections,
0:15:49 > 0:15:52I've sorted out our crossing,
0:15:52 > 0:15:54but I will be a bit sad to leave.
0:15:59 > 0:16:01Minorca - it's been a complete gem, hasn't it?
0:16:01 > 0:16:03Oh, it's absolutely a gem of the Mediterranean.
0:16:03 > 0:16:06It's wonderful. I'm amazed how the British influenced here.
0:16:06 > 0:16:08- Well...- Hallelujah!
0:16:08 > 0:16:09What? What's the matter?
0:16:09 > 0:16:11- Hallelujah.- What?
0:16:11 > 0:16:13That's our boat. Goodbye, Minorca...
0:16:13 > 0:16:15SI SIGHS
0:16:15 > 0:16:18- Hey, Captain.- Morning, Skipper.
0:16:20 > 0:16:22Very nice to meet you. I'm Si.
0:16:22 > 0:16:23Si? Geoff. This is David.
0:16:23 > 0:16:25- Hi, David.- He's crew.
0:16:25 > 0:16:28Right, Skipper, let's get started.
0:16:28 > 0:16:30What, are we crewing?!
0:16:32 > 0:16:34OK, guys, once your ropes are done,
0:16:34 > 0:16:36if you could help get the fenders in.
0:16:36 > 0:16:39Yeah. I think I've knotted myself a plant basket here.
0:16:39 > 0:16:40Just drop it down here.
0:16:40 > 0:16:43We'll sort it out when we're out at sea.
0:16:47 > 0:16:50Today, we're sailing from Ciutadella in Minorca
0:16:50 > 0:16:53to Port de Pollenca on the northern coast of Majorca.
0:16:53 > 0:16:5650 miles of open sea, Kingy,
0:16:56 > 0:16:59but don't worry, I've got me day licence.
0:16:59 > 0:17:02Oddly, I don't find that very reassuring, dude.
0:17:04 > 0:17:06- Geoff?- Yeah?
0:17:06 > 0:17:08Is he not heading straight at us?
0:17:08 > 0:17:09He's under sail,
0:17:09 > 0:17:11so does he have right of way if he's under sail?
0:17:11 > 0:17:13He does, yeah.
0:17:13 > 0:17:15Hey, hey. I remembered that.
0:17:15 > 0:17:18Yeah, with a little help from me, Myers.
0:17:19 > 0:17:20That way.
0:17:20 > 0:17:23Oh, I wondered what had happened then. I thought I was possessed.
0:17:23 > 0:17:25He's got the other wheel!
0:17:25 > 0:17:28That's a heading of 165 degrees.
0:17:28 > 0:17:30Right, keep it on 165 degrees...
0:17:30 > 0:17:32- Yes-o, sir.- Mr Helmsman.
0:17:36 > 0:17:38This is all very nice, but I'm starting to think
0:17:38 > 0:17:40we'd be more use in the galley, dude.
0:17:52 > 0:17:54As we've travelled around the Mediterranean,
0:17:54 > 0:17:57it's become clear that food and flavours
0:17:57 > 0:18:00migrate between countries, just like people,
0:18:00 > 0:18:03so we're going to cook a dish that arrived in England
0:18:03 > 0:18:06with migrants from the Iberian peninsula
0:18:06 > 0:18:09and became a British classic...
0:18:09 > 0:18:11Fried fish!
0:18:11 > 0:18:15..for our English captain on Spanish waters.
0:18:15 > 0:18:17It's fish and chips with a twist.
0:18:17 > 0:18:19- And the twist is... - It's a gin-and-tonic batter.
0:18:19 > 0:18:21It's not as daft as it sounds.
0:18:21 > 0:18:24And, you know, tempura batter, you use sparkling mineral water,
0:18:24 > 0:18:26so we're using tonic water.
0:18:26 > 0:18:27It's just our batter.
0:18:27 > 0:18:30It's like Mahon meets Middlesborough.
0:18:30 > 0:18:35All you need is gin, tonic, flour, and baking powder
0:18:35 > 0:18:38to give the batter some extra oomph.
0:18:38 > 0:18:40- You take the bowl.- Take the bowl?
0:18:40 > 0:18:42You haven't got much to do. Crack on.
0:18:42 > 0:18:45It'll be all right. I'll watch.
0:18:45 > 0:18:47First off, I want 200g of flour,
0:18:47 > 0:18:49but he's forgot the scales,
0:18:49 > 0:18:51so I'll do four big spoonfuls of flour.
0:18:53 > 0:18:55Two...three...
0:18:56 > 0:18:58That's about 200g.
0:18:58 > 0:19:01Baking powder, cos we want the batter to be light and fluffy.
0:19:01 > 0:19:03Now, the secret with this is,
0:19:03 > 0:19:04when you put the liquid in,
0:19:04 > 0:19:06don't stir it too much.
0:19:06 > 0:19:07Lumps are a good thing,
0:19:07 > 0:19:09cos lumps will go in puffy bits in your batter.
0:19:09 > 0:19:11Now the tonic.
0:19:14 > 0:19:15Now the gin.
0:19:15 > 0:19:18About 25ml of gin.
0:19:19 > 0:19:22We mix this in to the dry goods,
0:19:22 > 0:19:24but at this point, only half of it.
0:19:24 > 0:19:26The other half of the liquid we put back into the fridge
0:19:26 > 0:19:29to chill down, cos when it's cold,
0:19:29 > 0:19:32the bubbles stay intact and we get a lighter batter.
0:19:32 > 0:19:34You, make yourself useful.
0:19:34 > 0:19:36Put that gin and tonic in the fridge.
0:19:36 > 0:19:38Please don't drink it.
0:19:39 > 0:19:41Whilst the batter is resting,
0:19:41 > 0:19:44we're going to prepare the fish and the chips.
0:19:44 > 0:19:48Oh, look at that. He's a nice fat fellow.
0:19:48 > 0:19:49We're using a sole,
0:19:49 > 0:19:53and a top tip for skinning this fish is to scuff up the skin,
0:19:53 > 0:19:56use a cloth to get a good grip and rip it off,
0:19:56 > 0:20:00then fillet the fish into goujons.
0:20:00 > 0:20:03Now, I know, in the UK, we are a nation of chip-eaters,
0:20:03 > 0:20:06but I have noticed a common mistake that many of you
0:20:06 > 0:20:08are making.
0:20:08 > 0:20:11It is imperative that you keep your chips the same size,
0:20:11 > 0:20:13because if you don't, they don't all cook at the same time,
0:20:13 > 0:20:15you see.
0:20:15 > 0:20:17Now, that is a French fry.
0:20:17 > 0:20:19Let's make dinner.
0:20:21 > 0:20:23You can tell how much the boat's swaying
0:20:23 > 0:20:24by the stove on the gimbal,
0:20:24 > 0:20:27the gimbal being the swingy thing,
0:20:27 > 0:20:30so it's not just me being pathetic on my feet
0:20:30 > 0:20:32- and elderly.- That'll be it!
0:20:32 > 0:20:36Now, just a note - deep-frying or shallow-frying
0:20:36 > 0:20:40on a vessel at sea is to be taken very, very carefully,
0:20:40 > 0:20:43under supervision of two professionals like ourselves,
0:20:43 > 0:20:46and a skipper who's promised that he'll throw
0:20:46 > 0:20:50a fire blanket and us into the sea if anything goes wrong.
0:20:50 > 0:20:53For perfect chips, dry them thoroughly,
0:20:53 > 0:20:57then drop them into hot oil for around ten minutes.
0:20:57 > 0:20:59You see, what's happened is,
0:20:59 > 0:21:01he's put the chips on blue tissue paper
0:21:01 > 0:21:05to dry, and of course he's ended up with blue chips.
0:21:05 > 0:21:07There's nothing wrong with blue chips!
0:21:07 > 0:21:09Everybody loves blue chips.
0:21:09 > 0:21:11We're at sea - everything's blue.
0:21:11 > 0:21:15Now, normally, we'd double- or even triple-fry these.
0:21:15 > 0:21:17But these chips are nice and thin
0:21:17 > 0:21:20so they'll be fine on a single fry.
0:21:20 > 0:21:21Si, could you get me gin and tonic water,
0:21:21 > 0:21:23the one that's been chilling?
0:21:23 > 0:21:25It's not in there - that's the freezer.
0:21:25 > 0:21:27You put it in the freezer!
0:21:27 > 0:21:30It's cold. It wasn't cold in the...
0:21:30 > 0:21:32Can you pass me the batter?
0:21:32 > 0:21:34Now, we finish off making the batter...
0:21:36 > 0:21:39Let's see how we're doing.
0:21:39 > 0:21:40Don't worry about the lumps.
0:21:40 > 0:21:42- No.- Keep the air in it.
0:21:42 > 0:21:43- Perfect.- That's nice.
0:21:43 > 0:21:45It is quite a thin batter, and that's what you want,
0:21:45 > 0:21:48like a tempura. It's going to be thin and crispy
0:21:48 > 0:21:49and lovely. I'm happy with that.
0:21:49 > 0:21:53So I'm prepared, Mr King, for the fishy on the dishy
0:21:53 > 0:21:55when your chips come out.
0:21:59 > 0:22:00The chips are ready,
0:22:00 > 0:22:03so they'll go in the oven to keep warm,
0:22:03 > 0:22:04and now onto the goujons,
0:22:04 > 0:22:06using the same oil as the chips,
0:22:06 > 0:22:08well, cos it's still hot.
0:22:08 > 0:22:11We dip them in the flour and this makes the batter stick.
0:22:13 > 0:22:16Look at that - the batter's puffing up a treat.
0:22:16 > 0:22:18We love Dover and lemon sole,
0:22:18 > 0:22:20but for this, most white fish will do
0:22:20 > 0:22:25and you can check out online which fish is most sustainable.
0:22:25 > 0:22:28And the good thing about goujons is that it makes fish
0:22:28 > 0:22:30go a long way.
0:22:30 > 0:22:34- Here you go.- Lovely. Thank you.
0:22:34 > 0:22:36Can one of you go on the helm, please,
0:22:36 > 0:22:37while we tuck in?
0:22:37 > 0:22:39- We've got one each.- Yeah!
0:22:46 > 0:22:48What do you think?
0:22:48 > 0:22:50You can really taste the gin and tonic
0:22:50 > 0:22:51actually in the batter.
0:22:51 > 0:22:53- It's good, isn't it?- Yeah.
0:22:53 > 0:22:57Very yummy. One of the best fish and chips I tried.
0:22:57 > 0:22:58- I really like.- Really?
0:22:58 > 0:23:01The best. Really the best.
0:23:01 > 0:23:02Ah, you know what, Kingy?
0:23:02 > 0:23:05I think we've invented a Minorcan classic -
0:23:05 > 0:23:08fish and chips with gin-and-tonic batter.
0:23:17 > 0:23:19He didn't give us any chips.
0:23:19 > 0:23:23- He didn't give us any fish, either.- No, I know!
0:23:23 > 0:23:26This is beautiful. It's really quite romantic out here.
0:23:27 > 0:23:29I really like you.
0:23:33 > 0:23:34Get away!
0:23:36 > 0:23:40Nearly 50 miles sailed without any mishaps, eh?
0:23:40 > 0:23:42It's been amazing, mate.
0:23:44 > 0:23:46Who knows what tomorrow may bring?
0:23:46 > 0:23:47Majorca, mostly.
0:23:55 > 0:23:59We've arrived in the biggest of the Balearic Islands.
0:23:59 > 0:24:03One of Britain's favourite holiday destinations.
0:24:03 > 0:24:05I'm still peckish from the boat, you know.
0:24:05 > 0:24:07No dinner, no breakfast. I could eat a horse.
0:24:07 > 0:24:10Well, could I tempt you with some pork?
0:24:10 > 0:24:12Yes, you surely can, mate.
0:24:12 > 0:24:15I want to explore this beautiful island
0:24:15 > 0:24:18top to bottom, but you can't do that on an empty stomach,
0:24:18 > 0:24:21so let's cook something properly Majorcan.
0:24:21 > 0:24:25We're going to roast a beautiful piece of pork
0:24:25 > 0:24:28with crackling, and to go with it, tumbet...
0:24:28 > 0:24:32A traditional Majorcan vegetable dish.
0:24:32 > 0:24:36A sort of ratatouille with potatoes on top.
0:24:37 > 0:24:40First thing we're going to do is, I'm going to score
0:24:40 > 0:24:42this beautiful, beautiful shoulder of pork.
0:24:42 > 0:24:44We don't want to go through to the flesh,
0:24:44 > 0:24:47we just want to go through the layer of skin and fat.
0:24:47 > 0:24:51You can get your butcher to do this when you buy it at home.
0:24:51 > 0:24:53And you need a sharp knife,
0:24:53 > 0:24:55or you can do it with a Stanley knife.
0:24:55 > 0:24:57Stanley knives are good cos you can set the blade
0:24:57 > 0:25:01at just that much, so you don't go through to the meat.
0:25:01 > 0:25:03But this isn't plain roast pork.
0:25:03 > 0:25:06We're making a rub for extra flavour,
0:25:06 > 0:25:08starting with grated garlic,
0:25:08 > 0:25:10chopped chilli, with the seeds in for more of a kick,
0:25:10 > 0:25:13ground fennel seeds and peppercorns.
0:25:13 > 0:25:16Right, as Dave's just crushing those and putting it all
0:25:16 > 0:25:18together and getting those flavours going,
0:25:18 > 0:25:21all I've done is, I've just cut some butcher's string
0:25:21 > 0:25:23and just laid it across the chopping board,
0:25:23 > 0:25:25and then, skin-side down,
0:25:25 > 0:25:29put it on top so it's really easy to roll.
0:25:29 > 0:25:32Right, that goes into the bowl.
0:25:32 > 0:25:35I've got about half a teaspoon of ground cloves.
0:25:35 > 0:25:38Cloves are a bit of a devil to grind, actually,
0:25:38 > 0:25:40so that's why I'm using pre-ground cloves.
0:25:40 > 0:25:43Cinnamon. This is going to give us a sweet note.
0:25:43 > 0:25:46Now, I'm using dried oregano and dried thyme here.
0:25:46 > 0:25:47Dried herbs are more powerful,
0:25:47 > 0:25:49so when you cook them into the dish,
0:25:49 > 0:25:51you kind of get more bangs for your buck.
0:25:51 > 0:25:53Now, just to give the chilli a bit of help,
0:25:53 > 0:25:56hot paprika. You could use smoked paprika if you wanted,
0:25:56 > 0:25:58like a bit of a barbecue flavour.
0:25:58 > 0:26:00Olive oil.
0:26:00 > 0:26:02Voila.
0:26:02 > 0:26:03Red wine vinegar.
0:26:03 > 0:26:04Very lovely.
0:26:04 > 0:26:06Now we mix this up.
0:26:09 > 0:26:11A few little track marks,
0:26:11 > 0:26:13just so we can push it right into that meat.
0:26:15 > 0:26:16Beautiful.
0:26:18 > 0:26:21This is really kind of powerful flavouring.
0:26:22 > 0:26:25We're going to roll it... like so.
0:26:26 > 0:26:29Put a quick knot in it.
0:26:29 > 0:26:31Cut the excess off.
0:26:31 > 0:26:32Perfect.
0:26:32 > 0:26:34And then the same again.
0:26:34 > 0:26:37- It's easier if I help, I think. - Perfect.
0:26:37 > 0:26:40Everybody knows a bow, and you can absolutely do that,
0:26:40 > 0:26:42so it's just like tying shoelaces.
0:26:43 > 0:26:46Perfect.
0:26:46 > 0:26:48Very thick slices of onion act as a trivet,
0:26:48 > 0:26:50to keep the pork from the bottom of the dish.
0:26:50 > 0:26:52And it's going to help the flavour of the resting juices,
0:26:52 > 0:26:55which are going to be glorious on the tumbet.
0:26:55 > 0:26:57Before he puts the meat on there,
0:26:57 > 0:26:59I'm just going to put about 250ml of water
0:26:59 > 0:27:01in the bottom of the roasting tin
0:27:01 > 0:27:03so it can steam a little bit.
0:27:03 > 0:27:05This'll keep the meat moist.
0:27:07 > 0:27:10Now we take the rest of Dave's rub
0:27:10 > 0:27:13and the best way to do this is just get your hands in it.
0:27:13 > 0:27:16And you want it right deep down into those scores that
0:27:16 > 0:27:18you've made.
0:27:18 > 0:27:21Just drizzle over some olive oil.
0:27:21 > 0:27:23So, again, a process of massage.
0:27:23 > 0:27:25Oh, look, man.
0:27:25 > 0:27:29Come on, you can't say that's not wonderfully gorgeous!
0:27:29 > 0:27:31If that had a wedding dress, I'd marry it.
0:27:31 > 0:27:34And you know that we are talking crackling here,
0:27:34 > 0:27:35so lemon...
0:27:38 > 0:27:40The meat will roast for 40 minutes a kilo,
0:27:40 > 0:27:43so we've got a couple of hours till it's done -
0:27:43 > 0:27:47plenty of time to make our classic Majorcan tumbet.
0:27:49 > 0:27:51That's the pork going nicely.
0:27:51 > 0:27:54It is. I can hear it going, "Oh-ho-ho-ho!" from here, David.
0:27:54 > 0:27:56So, as they would say in Newcastle,
0:27:56 > 0:27:59time to make tumbet, pet.
0:27:59 > 0:28:01You'd have a tumbet, not a trumpet.
0:28:01 > 0:28:03Trumpet's really interesting, actually...
0:28:03 > 0:28:05Tumbet! It's not trumpet!
0:28:05 > 0:28:07SI LAUGHS
0:28:07 > 0:28:09Now, it's a really good stand-alone vegetarian dish,
0:28:09 > 0:28:13but it's equally super delicious served with pork.
0:28:13 > 0:28:16I'm cutting these wonderful aubergines into...
0:28:16 > 0:28:19It's about 1.5cm - there's a reason for that,
0:28:19 > 0:28:22because we want them to maintain their integrity
0:28:22 > 0:28:24a little bit as they cook through the dish, you see?
0:28:24 > 0:28:27And I'm going to fry off for a few minutes
0:28:27 > 0:28:30four fat cloves of garlic.
0:28:30 > 0:28:31Now, there are recipes for tumpet...
0:28:31 > 0:28:33It's called tumbet!
0:28:33 > 0:28:35- I know, that's what I'm saying! - Not tippet or trumpet!
0:28:35 > 0:28:37THEY LAUGH
0:28:37 > 0:28:39Anyway, when you're making tumpet,
0:28:39 > 0:28:40there are recipes for it
0:28:40 > 0:28:43whereby you fry the aubergines. But don't,
0:28:43 > 0:28:47because they absorb so much oil, it's nuts.
0:28:47 > 0:28:53And then what I'm going to do is just very quickly
0:28:53 > 0:28:57paint them with olive oil, season them off with some salt,
0:28:57 > 0:29:00and then we're going to stick them in our wood-fired oven
0:29:00 > 0:29:03for about 25 minutes.
0:29:03 > 0:29:06So that's that. First stage done.
0:29:08 > 0:29:10While Dave's infusing his oil,
0:29:10 > 0:29:13all I'm doing is cutting the courgette into slices.
0:29:13 > 0:29:15I'm going to prepare my tomatoes.
0:29:15 > 0:29:18I'm going to core them. I don't want the pips in this,
0:29:18 > 0:29:20so I'll take that out, chuck it away,
0:29:20 > 0:29:23and cut the flesh away from the skin.
0:29:23 > 0:29:28This way you get lots of tomato that's not soggy.
0:29:28 > 0:29:31I'm going to put some oil into the pan and then just
0:29:31 > 0:29:35colour off the courgette.
0:29:35 > 0:29:36Beautiful.
0:29:39 > 0:29:42Right, those tomatoes there with the garlic and the olive oil.
0:29:42 > 0:29:46Thyme goes in, about a teaspoon, pinch of sugar...
0:29:48 > 0:29:49..and a big pinch of salt.
0:29:52 > 0:29:55Now, the potatoes, we're going to leave them with the skin on.
0:29:55 > 0:29:56I want about 3mm slices,
0:29:56 > 0:29:59like the thickness of the sole of your shoe.
0:29:59 > 0:30:01Thicker than a beer mat but thinner than Elvis Presley.
0:30:01 > 0:30:03That kind of thing.
0:30:08 > 0:30:10Take the courgettes out,
0:30:10 > 0:30:13start on Dave's potatoes
0:30:13 > 0:30:15and set the aubergines to one side.
0:30:15 > 0:30:18And prep your peppers.
0:30:18 > 0:30:20Now, these peppers, they've been roasted in an oven
0:30:20 > 0:30:22for about 40 minutes,
0:30:22 > 0:30:25just put on a tray, rubbed with olive oil,
0:30:25 > 0:30:27and then, when they're hot, you put them into a bowl,
0:30:27 > 0:30:29cover the bowl with clingfilm,
0:30:29 > 0:30:32and, as you can see, they've gone all wrinkly.
0:30:32 > 0:30:34So, as they cool, they steam,
0:30:34 > 0:30:36and they steam their own skins off.
0:30:36 > 0:30:38We want to get rid of that.
0:30:38 > 0:30:41It just makes it really easy to peel that skin off,
0:30:41 > 0:30:45because what I want is that lovely roasted-pepper flesh.
0:30:45 > 0:30:47I want to cut these in strips.
0:30:51 > 0:30:55Right, Kingy. Right-oh. Now it's time to layer the...
0:30:55 > 0:30:56Tumbet!
0:30:56 > 0:30:58THEY CHEER
0:30:59 > 0:31:01First in, tomato sauce,
0:31:01 > 0:31:03then basil leaves,
0:31:03 > 0:31:05oregano leaves,
0:31:05 > 0:31:06a layer of aubergine,
0:31:06 > 0:31:08more tomato
0:31:08 > 0:31:10and more herbs.
0:31:10 > 0:31:12A layer of courgettes
0:31:12 > 0:31:15and more tomato sauce,
0:31:15 > 0:31:18basil and fresh oregano.
0:31:18 > 0:31:20Then the roasted pepper strips,
0:31:20 > 0:31:23the last of the tomatoes and a bit more herbage
0:31:23 > 0:31:26and, finally, the potatoes.
0:31:28 > 0:31:31Salt, and then I'm going to drizzle olive oil.
0:31:33 > 0:31:34Oh, beautiful.
0:31:34 > 0:31:37And that goes into a hot oven...
0:31:37 > 0:31:39CAR HORN BEEPS
0:31:39 > 0:31:41- Be ready in a minute!- Not be long!
0:31:41 > 0:31:44Oh, it's them from next door.
0:31:44 > 0:31:45As I was saying,
0:31:45 > 0:31:48this'll bake in a hot oven for around half an hour,
0:31:48 > 0:31:51until the potatoes are browned and the vegetables are tender.
0:31:58 > 0:32:00Simon!
0:32:00 > 0:32:01Only joking, Dave.
0:32:05 > 0:32:09Oh, my good gracious. That's beautiful.
0:32:09 > 0:32:10The tumbet, Si.
0:32:12 > 0:32:15- That tumbet is fantastic. - The pork is fantastic.
0:32:15 > 0:32:18And I know what you're all waiting for at home -
0:32:18 > 0:32:20what's the crackling like?
0:32:20 > 0:32:22CRUNCHING
0:32:25 > 0:32:27Naughty, but nice.
0:32:35 > 0:32:38Around two million British tourists come to Majorca
0:32:38 > 0:32:42every year, but we want to know what it's like to live here full time.
0:32:44 > 0:32:48Over 10,000 Brits now call this place home.
0:32:48 > 0:32:51And there's even an English-language newspaper
0:32:51 > 0:32:53called Talk of the North.
0:32:53 > 0:32:57The editor Joanna is going to tell us about life here.
0:32:57 > 0:33:00Fortunately, it's over brunch.
0:33:00 > 0:33:03- We've got some friends over.- Great.
0:33:03 > 0:33:07- This is Kim.- I've got wet hands, sorry.- Dave, pleased to meet you.
0:33:07 > 0:33:09Nice to meet you, how are you doing?
0:33:09 > 0:33:11Very good. I'm washing tomatoes.
0:33:11 > 0:33:13- Estaimadas.- Estaimadas.- Ensaimadas.
0:33:13 > 0:33:15- Ensaimadas.- Ensaimadas.
0:33:15 > 0:33:17Well, we haven't learned the language,
0:33:17 > 0:33:19which is essential if you're going to live abroad.
0:33:19 > 0:33:21Look, there's the two... I'll go and introduce myself.
0:33:21 > 0:33:24Hi, girls. Hello, how are you, ladies?
0:33:24 > 0:33:26That's it, we've lost him. So what's on the menu, Joanna?
0:33:26 > 0:33:29We were thinking coca mallorquina.
0:33:29 > 0:33:33It's basically kind of a pizza which comes with lots of different
0:33:33 > 0:33:37toppings but probably the most common and most authentic
0:33:37 > 0:33:39mallorquina is trampo.
0:33:39 > 0:33:44Trampo is a salad of onion, peppers and tomatoes finely diced.
0:33:44 > 0:33:47- And it's proper Majorcan. - It's proper.
0:33:47 > 0:33:50Quite dense, these tomatoes, quite good big ones.
0:33:50 > 0:33:53- So they're trampo tomatoes? - Kind of.- Fantastic.
0:33:53 > 0:33:56- So I'll make the pastry.- Righto.
0:33:56 > 0:34:00- What's in there? - That's just water with yeast.
0:34:00 > 0:34:04The base is like a lot of things here, like the ensaimada.
0:34:04 > 0:34:06"Sai", S-A-I, means lard.
0:34:06 > 0:34:10Anything with "sai" in the title, you know is going to be a bit lardy.
0:34:10 > 0:34:13- The thing is, lard makes great pastry.- That's right.
0:34:13 > 0:34:16Then in goes olive oil and flour.
0:34:16 > 0:34:19- And you don't have to use lard either.- No, but it's nice.
0:34:19 > 0:34:23I know. You can always use vegetable shortening if you can't find lard
0:34:23 > 0:34:27- or you're a vegetarian.- Exactly. - We've covered that one.
0:34:27 > 0:34:30..Spanish and English.
0:34:30 > 0:34:33So you have 30 years of experience between you
0:34:33 > 0:34:37living in a different country. What food do you really miss?
0:34:37 > 0:34:40Years ago you wouldn't be able to get Marmite or Jaffa Cakes.
0:34:40 > 0:34:43- Rhubarb, you can't get rhubarb. - You can now.
0:34:43 > 0:34:45- But it's very expensive.- Right.
0:34:45 > 0:34:48It's spices and things - originally you couldn't get curry and
0:34:48 > 0:34:51turmeric and all those things you normally cook with at home.
0:34:51 > 0:34:54- So herbs and spices... - The last thing I definitely miss
0:34:54 > 0:34:56were things like hot cross buns.
0:34:56 > 0:35:00Do you think of yourselves as being British or Spanish?
0:35:00 > 0:35:02- Oh, I'm British.- I see myself...
0:35:02 > 0:35:05My children, I don't know what they would say.
0:35:05 > 0:35:07Because they don't know any different.
0:35:07 > 0:35:10I suppose they're European. What we've found as well is that
0:35:10 > 0:35:13there's a definite identity while we've being doing this programme
0:35:13 > 0:35:16that is Mediterranean.
0:35:16 > 0:35:18It would be quite a nice way to describe yourself.
0:35:18 > 0:35:21"Where are you from?" "I'm Mediterranean."
0:35:21 > 0:35:24- But the kids are going to grow up so well-rounded.- Yeah.
0:35:24 > 0:35:26- How's your pastry? - Looking all right.
0:35:26 > 0:35:29You've released your gluten, it's got a bit of bounce.
0:35:29 > 0:35:31It's getting a bit of bounce, isn't it?
0:35:31 > 0:35:34This is the sort of food I like. You look into that bowl, it's all
0:35:34 > 0:35:39- the colours. It's healthy just looking at it.- Yeah.
0:35:39 > 0:35:43What was your biggest challenge? What was the real biggest challenge?
0:35:43 > 0:35:46The biggest challenge is you think, "Oh, live in a different country,
0:35:46 > 0:35:48"go for a year." But a year's nothing
0:35:48 > 0:35:51when the community has been evolving over hundreds of years.
0:35:51 > 0:35:54I think you need to be realistic about how long it takes to have
0:35:54 > 0:35:55a sense of belonging.
0:35:55 > 0:35:59And I think it takes five, six, ten years...
0:35:59 > 0:36:03The locals will embrace you a little bit more.
0:36:03 > 0:36:07They'll understand you're not here just as a tourist,
0:36:07 > 0:36:10that you're here to stay and that you are part of the community,
0:36:10 > 0:36:13the children go to school here, and they accept you a little bit more.
0:36:13 > 0:36:17- Sure.- Europe is an incredible area, and to be able to shift and move
0:36:17 > 0:36:21and enjoy all these different cultures as we have been doing
0:36:21 > 0:36:24is incredible, and we don't want that to change.
0:36:27 > 0:36:31- You need to put quite a bit of oil. - Right, say when. Hello!
0:36:32 > 0:36:34Do you want to do this?
0:36:39 > 0:36:42- It's nearly finished. - I think that's enough, then.
0:36:42 > 0:36:44- Do you want to put the salt in? - Like this?
0:36:44 > 0:36:46Quite a lot of salt, I think.
0:36:46 > 0:36:50Because it's quite fatty, it spreads quite well.
0:36:50 > 0:36:53You've obviously seen me on a sun lounger.
0:36:53 > 0:36:55- Finished!- Well done.
0:36:55 > 0:36:58Mix it all up with your hands.
0:36:58 > 0:37:00- That's it.- Yeah.
0:37:00 > 0:37:04- Brilliant.- I like helping. - You're a very good help.
0:37:04 > 0:37:08You're better than my friend who normally helps - you're less messy.
0:37:08 > 0:37:12- I'm waiting ages.- You have been waiting ages, you're very patient.
0:37:12 > 0:37:15Are you waiting for your lunch?
0:37:15 > 0:37:19- Cake! Right, we better get this in, then.- Get it in the oven quick.
0:37:21 > 0:37:26Once the trampo is evenly spread it goes into the oven for 45 minutes.
0:37:29 > 0:37:33- I love the base with the lard, it's lovely.- It's great.
0:37:33 > 0:37:36It's all those flavours, it's fresh, it's tasty.
0:37:36 > 0:37:39- It's a really easy one to do at home, actually.- Yeah.
0:37:39 > 0:37:42It's nice as well because it's got a nice crisp... The lard makes it
0:37:42 > 0:37:44- crispy on the outside.- Yeah.
0:37:44 > 0:37:45It's brilliant.
0:37:45 > 0:37:48So I have to say, there seems to be quite a lot of almonds.
0:37:48 > 0:37:52- Or derivatives thereof.- Almonds are really popular here.- Sure.
0:37:52 > 0:37:54In fact, if you're travelling round
0:37:54 > 0:37:56the island you should go and see Gemma.
0:37:56 > 0:38:00She's a nutritionist and she's very big on almonds and recipes.
0:38:00 > 0:38:03- Oh, that might be interesting. - The health benefits of almonds.
0:38:03 > 0:38:05The health benefits of an almond.
0:38:11 > 0:38:13Being a health fanatic, Kingy,
0:38:13 > 0:38:17I know you're keen to follow up on the benefits of almonds.
0:38:17 > 0:38:21But we can't miss one of the world's greatest motorcycling roads.
0:38:23 > 0:38:26- Sa Calobra.- The Cobra!
0:38:26 > 0:38:28SI IMPERSONATES WHIPPING
0:38:37 > 0:38:38Oh, that is incredible.
0:38:42 > 0:38:43Wow!
0:38:43 > 0:38:46This is the most beautiful road I've ever been on.
0:38:52 > 0:38:54Right, almonds!
0:39:02 > 0:39:04Gemma is a top nutritionist.
0:39:04 > 0:39:09She must be - tennis legend "Raffle" Nadal goes to her for advice,
0:39:09 > 0:39:13and she's told us to meet her at her friend's farm. He's called Pep.
0:39:13 > 0:39:17And apparently his almonds are world-class.
0:39:17 > 0:39:18- What a view.- Yeah.
0:39:18 > 0:39:21Absolutely stunning.
0:39:21 > 0:39:23Now, this is the sort of gardening you'd like, innit?
0:39:23 > 0:39:24- Very much so.- Yeah.
0:39:24 > 0:39:26Hi, guys! Hello!
0:39:26 > 0:39:28- Wow!- Hi, how are you?
0:39:28 > 0:39:30- Oh, nice to see you. - Are you working hard?
0:39:30 > 0:39:32Very busy with almonds.
0:39:32 > 0:39:34- They're the almonds?- Yeah.
0:39:34 > 0:39:37Look at these beauties. Aren't they gorgeous?
0:39:37 > 0:39:41- Yeah. They've still got their fur coats on.- Yeah.
0:39:41 > 0:39:43But these definitely have knickers.
0:39:43 > 0:39:44Yes!
0:39:44 > 0:39:46THEY LAUGH
0:39:46 > 0:39:49Pep tells us that he's spent the last 40 years
0:39:49 > 0:39:53restoring this almond grove in his free time.
0:39:53 > 0:39:56Almond trees were first planted in Majorca
0:39:56 > 0:39:58in the 1800s, when vineyards,
0:39:58 > 0:40:00which had been there since Roman times,
0:40:00 > 0:40:05were decimated by the phylloxera virus.
0:40:05 > 0:40:07Though many vineyards recovered,
0:40:07 > 0:40:12almonds positively flourished in this balmy climate.
0:40:12 > 0:40:14Pep doesn't irrigate his trees
0:40:14 > 0:40:16so they don't produce a huge crop
0:40:16 > 0:40:19but the almonds that they do produce contain
0:40:19 > 0:40:23up to 60% more oil than many commercially produced nuts.
0:40:23 > 0:40:25And they're good oils, too.
0:40:25 > 0:40:28Yeah, healthy ones.
0:40:28 > 0:40:30- They're so big.- Yeah.
0:40:30 > 0:40:34He picks one by one, so they are beautiful, amazing.
0:40:34 > 0:40:36So every almond is picked by hand.
0:40:36 > 0:40:39Yes. He does it in the old, traditional ways,
0:40:39 > 0:40:41the way it should be,
0:40:41 > 0:40:43and nobody has time to do this nowadays,
0:40:43 > 0:40:45so he's a very special man.
0:40:45 > 0:40:47Fantastic.
0:40:47 > 0:40:50I love almonds, and they have plenty of properties.
0:40:50 > 0:40:53- They are good to reduce the cholesterol.- Uh-huh.
0:40:53 > 0:40:55Good to prevent the heart disease,
0:40:55 > 0:40:58also diabetes, type 2. Almonds have calcium.
0:40:58 > 0:41:02You just take the amount of almonds that can fit in
0:41:02 > 0:41:03- your hand.- Yeah.
0:41:03 > 0:41:05That's the amount you should eat every day.
0:41:05 > 0:41:09That's it. Simple. Not more, not less.
0:41:09 > 0:41:13Pep, could you tell me, how do you get your beautiful almonds
0:41:13 > 0:41:17out of their gorgeous green-velvet jacket?
0:41:17 > 0:41:19- Let me show you.- OK.
0:41:28 > 0:41:30Oh, right!
0:41:30 > 0:41:32Well, this looks simple, Pep. How do we do?
0:41:32 > 0:41:35I take one, yes?
0:41:35 > 0:41:36And the almond you put here...
0:41:38 > 0:41:42First of all, take the green off.
0:41:42 > 0:41:45And after, you can open this almond...
0:41:45 > 0:41:47Oh, wow.
0:41:47 > 0:41:48See?
0:41:50 > 0:41:52Then you need to open also.
0:41:52 > 0:41:54And then you dry them?
0:41:54 > 0:41:56Yes, of course, in the sun.
0:41:56 > 0:41:59So, three layers. As we'd say in the kitchen,
0:41:59 > 0:42:01that's a lot of hand movements for a nut.
0:42:01 > 0:42:03PEP CHUCKLES
0:42:03 > 0:42:06So what about salted almonds that we buy in packets?
0:42:06 > 0:42:10Does the salting destroy the goodness in the almonds?
0:42:10 > 0:42:12- What kind of salt they use, that's the problem.- Chemical.
0:42:12 > 0:42:16Chemicals, but if you use the sea salt, it has all the minerals also.
0:42:16 > 0:42:20So it's a good combination, especially if you practise sport,
0:42:20 > 0:42:23because the first electrolyte you lose is sodium.
0:42:23 > 0:42:27- Yes.- So salt has the sodium, and mixed with magnesium, potassium,
0:42:27 > 0:42:30it's a good combination, not a bad combination.
0:42:30 > 0:42:32One of your clients is Rafa Nadal, and a friend.
0:42:32 > 0:42:34Do you include almonds in his diet?
0:42:34 > 0:42:37Yes, because they give you good energy.
0:42:37 > 0:42:41Also, almonds have magnesium, which is very good to avoid cramps.
0:42:41 > 0:42:45- Have you got any tips for me? - For you, almonds have an anti-aging
0:42:45 > 0:42:49properties because they have plenty of vitamin E.
0:42:49 > 0:42:53Vitamin E is very important to keep younger.
0:42:53 > 0:42:54Maximum almonds.
0:42:54 > 0:42:57Maximum almonds with your hand, you keep it in your hand.
0:42:57 > 0:43:00I'll tell Kingy. I better go get the salad.
0:43:01 > 0:43:03Pep's 280 almond trees
0:43:03 > 0:43:06produce around 300 kilos of nuts per year,
0:43:06 > 0:43:08and they're in high demand,
0:43:08 > 0:43:12despite costing 30 euros a kilo.
0:43:12 > 0:43:15This passion project is a huge achievement,
0:43:15 > 0:43:18and I for one am dead envious of Pep's lifestyle.
0:43:20 > 0:43:27- So here we are, sat at the table at your beautiful home.- Yeah.
0:43:27 > 0:43:30With the beautiful almond trees.
0:43:30 > 0:43:32- It's your life's work.- Mm-hmm.
0:43:34 > 0:43:38Many, many days, I think...
0:43:40 > 0:43:42..I am a lucky man, yes.
0:43:42 > 0:43:48Because I am 70 years old and see the produce finished.
0:43:48 > 0:43:50I am very happy, really.
0:43:50 > 0:43:54- 40 years of work, and it's hard work.- Exactly.
0:43:54 > 0:43:57It looks to me like you've got another 40 years.
0:43:57 > 0:44:00As fit as a butcher's whippet, isn't he?
0:44:00 > 0:44:03- It's the almonds!- Yes.- Yes.
0:44:11 > 0:44:14Well, dude, if it's going to keep us as healthy and young,
0:44:14 > 0:44:16let's make something with...
0:44:16 > 0:44:18BOTH: ..almonds!
0:44:21 > 0:44:24- As our homage to Pep...- Oh, yes.
0:44:24 > 0:44:27..the best, most wonderful almond-grower in the world,
0:44:27 > 0:44:30we're going to fill our ensaimadas...
0:44:30 > 0:44:35With a frangipane - lots of beautiful almonds.
0:44:35 > 0:44:40These ensaimadas are absolutely pure Majorca.
0:44:40 > 0:44:42Hey, ho, start your dough, dude.
0:44:42 > 0:44:46Well, the dough, dude, starts with 500g of plain flour.
0:44:47 > 0:44:50Now 150g of caster sugar.
0:44:52 > 0:44:557g of dried yeast.
0:44:55 > 0:44:58Softened butter and some sugar into the bowl.
0:44:58 > 0:45:01And this is the beginning of our frangipane.
0:45:01 > 0:45:04And I'm going to put that together
0:45:04 > 0:45:06until it's light and fluffy.
0:45:06 > 0:45:08- Just like himself.- Exactly.
0:45:08 > 0:45:11Now warm the milk through - 200ml -
0:45:11 > 0:45:13so that it's the temperature which enables the yeast to
0:45:13 > 0:45:15come into life.
0:45:15 > 0:45:19I'm going to crack two eggs and whip them.
0:45:19 > 0:45:21And now I put the eggs into the milk.
0:45:22 > 0:45:26Which is, yeah, just tepid. Ooh-la-la.
0:45:26 > 0:45:27Hold that, mate, hold that,
0:45:27 > 0:45:31and then I'm just going to put the almond in...
0:45:31 > 0:45:32There we go.
0:45:32 > 0:45:35And I'm going to add the eggs and the milk
0:45:35 > 0:45:38to my flour, yeast and sugar.
0:45:40 > 0:45:44A couple of drops of almond extract.
0:45:46 > 0:45:48Now we turn this out onto a board
0:45:48 > 0:45:50and start making a dough.
0:45:50 > 0:45:51This is an enriched dough.
0:45:51 > 0:45:54It's a dough that's enriched with eggs and milk,
0:45:54 > 0:45:55and it's sweet.
0:45:55 > 0:45:57Whilst Dave's kneading that, I'm going to put
0:45:57 > 0:45:59a couple of drops of orange blossom water in.
0:45:59 > 0:46:02It's optional, so if you don't like it don't put it in,
0:46:02 > 0:46:04but here, we've had it and it's so lovely,
0:46:04 > 0:46:08and it just tastes of the Mediterranean. It's fab.
0:46:10 > 0:46:11And we just mix that in.
0:46:11 > 0:46:16Ensaimadas, you find them at every cake shop in Majorca.
0:46:16 > 0:46:18They're almost like their national dish.
0:46:18 > 0:46:20We've had savoury ones, as well.
0:46:20 > 0:46:22But ours are filled with the frangipane,
0:46:22 > 0:46:24the almond paste.
0:46:24 > 0:46:26That's your bowl, mate.
0:46:26 > 0:46:29That, we need to set aside in a draught-free place,
0:46:29 > 0:46:30preferably warm,
0:46:30 > 0:46:33for about an hour or two, to rise.
0:46:33 > 0:46:36In this heat, it's going to be blowing the roof off
0:46:36 > 0:46:38in about 20 minutes, I think,
0:46:38 > 0:46:41but I did one before.
0:46:41 > 0:46:44- Let's cut to that one, eh? - Should we?- Whoosh!
0:46:44 > 0:46:46And this... Oh, look at that.
0:46:46 > 0:46:49It's icky, it's sticky, it's kind of fabulous.
0:46:49 > 0:46:52This makes 16...balls.
0:46:54 > 0:46:57In bakeries all over Majorca at three o'clock in the morning,
0:46:57 > 0:47:01there are teams of people doing precisely what we're doing now.
0:47:01 > 0:47:04Roll them out to the size of a side plate.
0:47:05 > 0:47:07Oh, it's springy dough, Dave.
0:47:07 > 0:47:09Oh, aye, yeah.
0:47:10 > 0:47:11How's that?
0:47:11 > 0:47:13Oh, that's super.
0:47:13 > 0:47:18Then you take your almond paste and spread it out...
0:47:18 > 0:47:21Leaving about a centimetre or so around the edge.
0:47:23 > 0:47:25You should see this man tile a bathroom.
0:47:25 > 0:47:27You've seen nothing like it.
0:47:27 > 0:47:28- Nothing like it.- Nothing.
0:47:28 > 0:47:31Right, pass it over. Thank you.
0:47:31 > 0:47:33So what I do now is,
0:47:33 > 0:47:35I rolls it up tightly.
0:47:35 > 0:47:39If you think, it's like a Swiss roll with frangipane.
0:47:39 > 0:47:41Nip it in the middle, like that,
0:47:41 > 0:47:44and think Catherine wheel.
0:47:44 > 0:47:46Like that.
0:47:46 > 0:47:47And tuck it under.
0:47:47 > 0:47:50You end up with what we affectionately call
0:47:50 > 0:47:52"the poodle poo".
0:47:52 > 0:47:55Place on a tray and leave to raise.
0:47:55 > 0:47:57The thing is, as you bite through this wonderful,
0:47:57 > 0:47:59freshly made, rich dough,
0:47:59 > 0:48:03you hit the frangipane and it's like almond flavour
0:48:03 > 0:48:05and orange blossom water just fills your mouth.
0:48:05 > 0:48:08Great dish for breakfast. Look at these little beauties.
0:48:08 > 0:48:12Some little Mr Yeasties going, "I'm in the sun now
0:48:12 > 0:48:14"and I'm raising!"
0:48:14 > 0:48:16HE PUFFS
0:48:16 > 0:48:18He's so full of air he's going to pop
0:48:18 > 0:48:21but then we put him in the oven so his bubbles are set forever
0:48:21 > 0:48:23and he's light and fluffy.
0:48:23 > 0:48:25In about 20 minutes, half an hour,
0:48:25 > 0:48:28they will have doubled in size and then we can bake them.
0:48:32 > 0:48:34While Kingy gets the oven ready,
0:48:34 > 0:48:36I'll just give them a quick eggy wash for
0:48:36 > 0:48:38a bit of shine and colour.
0:48:42 > 0:48:44Yay! Look at those.
0:48:44 > 0:48:46Don't they look beautiful?
0:48:46 > 0:48:47Thanks, mate.
0:48:47 > 0:48:48How's the oven?
0:48:48 > 0:48:51It's absolutely bang on, dude. Absolutely bang on.
0:48:57 > 0:48:5815 minutes, I reckon.
0:48:58 > 0:49:00That'll do us.
0:49:02 > 0:49:05And the finishing flourish?
0:49:05 > 0:49:07Shower with sugar.
0:49:07 > 0:49:08Right...
0:49:10 > 0:49:12Oh, look at that.
0:49:17 > 0:49:20We'd best wait till they cool, but I can't wait.
0:49:20 > 0:49:21We need tea.
0:49:21 > 0:49:24After all, with all the British traditions in Majorca,
0:49:24 > 0:49:28it's not unreasonable to want a cup of tea with your ensaimadas.
0:49:44 > 0:49:48Last stop coming up, mate - Majorca's capital, Palma.
0:49:48 > 0:49:52What a stunning city.
0:49:52 > 0:49:55It's here that our tale of Britain's benevolent
0:49:55 > 0:49:59Balearic invasion comes to a climax.
0:49:59 > 0:50:01Steady, but I see where you were going.
0:50:01 > 0:50:03This little island is a mecca for foodies,
0:50:03 > 0:50:06with a bunch of Michelin-starred restaurants,
0:50:06 > 0:50:09but only one comes courtesy of a Brit -
0:50:09 > 0:50:11Marc Fosh.
0:50:11 > 0:50:14So duty requires that we meet Mr Fosh
0:50:14 > 0:50:17and see what he's bringing to the table.
0:50:21 > 0:50:25You always find the lifeblood of a country in its markets, Si.
0:50:25 > 0:50:28Look at it - it's absolutely beautiful, isn't it?
0:50:30 > 0:50:32- Where is...?- There he is!
0:50:32 > 0:50:34- That's the man.- Hello, Marc.
0:50:34 > 0:50:36- Hey. Nice to see you. - How are you going?
0:50:36 > 0:50:38Good, good.
0:50:38 > 0:50:40You've got the world at your fingertips, haven't you,
0:50:40 > 0:50:42with food here? The produce is fantastic.
0:50:42 > 0:50:44Well, I've been here for 23 years,
0:50:44 > 0:50:47so I can't help but be inspired by the Mediterranean
0:50:47 > 0:50:49and all the stuff we have around us.
0:50:49 > 0:50:50The truth is, we're really,
0:50:50 > 0:50:52really lucky to have this on our doorstep here,
0:50:52 > 0:50:55next to the restaurant. It's fantastic.
0:50:55 > 0:50:57- Right, we're in your hands. - Let's have a look around.
0:50:57 > 0:50:58We're in your hands.
0:51:01 > 0:51:03What are we going to be cooking with you, Marc?
0:51:03 > 0:51:05Well, I think we're going to go and check out the fish market.
0:51:05 > 0:51:07There's a guy that I trust.
0:51:07 > 0:51:09He's always got the freshest fish in the market,
0:51:09 > 0:51:11and we'll do something which is called
0:51:11 > 0:51:13pescado a la Mallorquina,
0:51:13 > 0:51:17which is a traditional Mallorquin style of cooking fish.
0:51:17 > 0:51:20Of course, here in the Mediterranean,
0:51:20 > 0:51:21the water's really salty,
0:51:21 > 0:51:23and it adds more flavour to the fish.
0:51:23 > 0:51:26- Oh, right.- Of course, I guess.
0:51:26 > 0:51:27The fish look fat and healthy.
0:51:27 > 0:51:29Well, that...
0:51:29 > 0:51:31- Now, that...- Look at that.
0:51:31 > 0:51:34This sea bass - now that, that is incredible.
0:51:34 > 0:51:36No, no, this one.
0:51:36 > 0:51:39THEY SPEAK SPANISH
0:51:41 > 0:51:4274?
0:51:42 > 0:51:4374, yeah.
0:51:43 > 0:51:45We'll buy it, you cook it.
0:51:45 > 0:51:46OK. Done.
0:51:46 > 0:51:48Here you are, fella.
0:51:51 > 0:51:54If you want something that is full-on flavour,
0:51:54 > 0:51:57it's difficult to beat a good sea bass, no?
0:51:57 > 0:51:59I mean, that's what you want to see, isn't it?
0:51:59 > 0:52:01You want to see that beautiful shiny flesh,
0:52:01 > 0:52:04and you don't get that with farmed fish, obviously.
0:52:04 > 0:52:05- Nope.- No.
0:52:05 > 0:52:07So you really need to spend a little extra.
0:52:07 > 0:52:10You're the only British chef with a Michelin star in Majorca.
0:52:10 > 0:52:12Are your staff Majorcan?
0:52:12 > 0:52:13No, no. I'm the only Brit.
0:52:13 > 0:52:16A lot of the guys who've come through my kitchen,
0:52:16 > 0:52:18the nicest thing is that they're now opening restaurants
0:52:18 > 0:52:20and really raising the bar here.
0:52:20 > 0:52:22You're creating jobs within the community, as well.
0:52:22 > 0:52:24You're an asset to the country.
0:52:24 > 0:52:25As long as you do integrate,
0:52:25 > 0:52:28- and I think the language is the key.- Yes.
0:52:28 > 0:52:30So you run a Spanish-speaking kitchen?
0:52:30 > 0:52:32Oh, yeah. Definitely. Yeah.
0:52:32 > 0:52:33So, what's next, Marc?
0:52:33 > 0:52:36OK, so we're going to make a little Parmentier of
0:52:36 > 0:52:39potatoes and saffron.
0:52:39 > 0:52:41It's a very light potato puree.
0:52:41 > 0:52:44So we're going to cook the potatoes in this fish stock,
0:52:44 > 0:52:46keep it really natural.
0:52:46 > 0:52:48In Majorca now, we have saffron.
0:52:48 > 0:52:50Saffron grows here in the middle of the island,
0:52:50 > 0:52:53but that's the thing about Majorca these days.
0:52:53 > 0:52:54We always had these ingredients,
0:52:54 > 0:52:57we just never realised that they were that important.
0:52:57 > 0:52:59I was classically trained in a friend's kitchen
0:52:59 > 0:53:02and loads of butter in the sauces and stuff,
0:53:02 > 0:53:04to finish them off, and cream,
0:53:04 > 0:53:07and my philosophy on food totally changed
0:53:07 > 0:53:09when I moved to Spain,
0:53:09 > 0:53:12and now it is about looking for natural flavours.
0:53:12 > 0:53:15OK. We're going to make a simple vinaigrette.
0:53:15 > 0:53:18Here I've got just diced tomatoes.
0:53:18 > 0:53:21These sultanas I've actually brought to the boil in
0:53:21 > 0:53:23sherry vinegar, and what that does,
0:53:23 > 0:53:25they plump up and so they have
0:53:25 > 0:53:28a really nice sweet-and-sour quality.
0:53:28 > 0:53:32Marc adds toasted pine nuts, a little olive oil
0:53:32 > 0:53:36and some chopped parsley - all local.
0:53:36 > 0:53:40And a little salt - also local, of course.
0:53:40 > 0:53:41It's still hand-harvested
0:53:41 > 0:53:44and it's dried in the sun, so there's no processing,
0:53:44 > 0:53:47and because it's so pure, it has more flavour,
0:53:47 > 0:53:50so we can use a little less salt in the cooking,
0:53:50 > 0:53:52so it's a little healthier, in that respect.
0:53:52 > 0:53:57It's worth sometimes paying a little bit extra for good salt.
0:53:57 > 0:54:00As the potatoes are cooking in the fish stock,
0:54:00 > 0:54:04Majorcan saffron adds flavour and colour.
0:54:04 > 0:54:06- So, to cook the fish...- Yes.
0:54:06 > 0:54:08..obviously, we want a crisp skin.
0:54:08 > 0:54:10That caramelisation on the skin is really going to add
0:54:10 > 0:54:13a lot of flavour to it, and you want a nice hot pan.
0:54:13 > 0:54:15I like to add a little bit of sea salt -
0:54:15 > 0:54:17for two reasons, really.
0:54:17 > 0:54:20It kinds of draws out any excess moisture that might be
0:54:20 > 0:54:21lying in the pan,
0:54:21 > 0:54:25and it creates a little crust between the fish and the pan,
0:54:25 > 0:54:27so it stops it sticking.
0:54:27 > 0:54:29Could you do that with meat, as well?
0:54:29 > 0:54:30Yeah. Definitely. Yeah.
0:54:36 > 0:54:38Sometimes, with fish, people start playing with it
0:54:38 > 0:54:40when it's in the pan.
0:54:40 > 0:54:42It's much better just to leave it alone
0:54:42 > 0:54:44and let it do its thing.
0:54:44 > 0:54:46So, I can smell now that caramelisation.
0:54:46 > 0:54:48Turn over the fish
0:54:48 > 0:54:51and just let it finish cooking on the other side.
0:54:51 > 0:54:54Next, the potatoes, fish stock and saffron
0:54:54 > 0:54:57are emulsified with olive oil.
0:54:57 > 0:54:59I know it sounds daft, but it looks Mediterranean, as well!
0:54:59 > 0:55:03Yeah. Sunshine food.
0:55:03 > 0:55:07What I'm going to do is just soften spinach in the olive oil
0:55:07 > 0:55:10from the fish, because that fish has also released a little bit
0:55:10 > 0:55:12of gelatine into the olive oil.
0:55:12 > 0:55:15Add a little bit of fleur de sel.
0:55:15 > 0:55:19Just glaze the fish in some fresh olive oil.
0:55:19 > 0:55:22OK. So that's it, really. So we're ready to plate up.
0:55:24 > 0:55:27It couldn't be more simple.
0:55:27 > 0:55:31This mixture of the spinach with the pine nuts and tomatoes...
0:55:33 > 0:55:35..is quite traditional, as well,
0:55:35 > 0:55:38and hopefully couldn't be more delicious!
0:55:39 > 0:55:41- It's joyous, innit?- It is.
0:55:41 > 0:55:43It's great.
0:55:43 > 0:55:45So, Manola's fish, he did us proud.
0:55:47 > 0:55:49That sea bass, that's got to be
0:55:49 > 0:55:52one of the nicest pieces of sea bass I've ever had.
0:55:52 > 0:55:54- That is so good.- Thank you.
0:55:54 > 0:55:55- Oh, man!- Beautiful.
0:55:55 > 0:55:58You're going to kick us out soon, cos service starts,
0:55:58 > 0:55:59- doesn't it?- Yeah, I'm afraid so.
0:55:59 > 0:56:01Afraid so. Got a busy night coming up, Si.
0:56:01 > 0:56:03Thank you so very much. Good to see you.
0:56:03 > 0:56:06- Oh, come here.- Good to see you.
0:56:06 > 0:56:08It's brilliant. Thank you.
0:56:08 > 0:56:11- Thanks, dude.- Thanks. - Well done.- Thanks, man.
0:56:11 > 0:56:13Brilliant. Right, dude, let's split.
0:56:13 > 0:56:16- Yeah.- Before we get kicked out.
0:56:16 > 0:56:18Good lad. Good idea.
0:56:19 > 0:56:22Wow! Fosh's fish - what a treat!
0:56:22 > 0:56:24He's a real British success story,
0:56:24 > 0:56:27totally at home right here in Palma.
0:56:28 > 0:56:31But our Balearic bites are coming to an end,
0:56:31 > 0:56:35cos we've got to get to Spain, Kingy.
0:56:35 > 0:56:37Well, we'd better head back to the harbour, dude,
0:56:37 > 0:56:40and work out how we're going to get there.
0:56:40 > 0:56:44Oh, look at this, Kingy - the lifestyles of the rich and famous.
0:56:44 > 0:56:46One of these babies, get your V12 started,
0:56:46 > 0:56:49be in Spain in an hour and a half.
0:56:49 > 0:56:51- I have to confess, dude...- Yeah.
0:56:51 > 0:56:54..I would really, really like a look into one of those
0:56:54 > 0:56:56to see what the lifestyles of the rich and famous actually are.
0:56:56 > 0:56:59Oh, I've got contacts, Kingy, you know that,
0:56:59 > 0:57:02- in the nautical world.- Have you? - Yeah! Yeah, chocks away!
0:57:02 > 0:57:05What do you mean? What have you done now?
0:57:08 > 0:57:10Well, I've done it again.
0:57:10 > 0:57:12With my knowledge of nautical contacts,
0:57:12 > 0:57:14I've got us on a boat to Spain.
0:57:14 > 0:57:15Oh, you've done that.
0:57:15 > 0:57:18- There's been a lot of boats on this trip, Kingy.- Yeah.
0:57:18 > 0:57:21Of all the influences that other countries have had on the Med,
0:57:21 > 0:57:24it's nice to see the positive influences
0:57:24 > 0:57:26that good old Blighty's had.
0:57:26 > 0:57:28That's what we found in both islands - Minorca and Majorca.
0:57:28 > 0:57:30You know, I love them both.
0:57:30 > 0:57:33I mean, what a fantastic set of top Balearics.
0:57:33 > 0:57:35They are. They are, indeed.
0:57:35 > 0:57:37Mind, I've got to tell you, though, dude.
0:57:37 > 0:57:40- I mean, I know you've been great with boats.- Aye.
0:57:40 > 0:57:42But, dude, this is a massive...
0:57:42 > 0:57:44SHIP'S HORN BLARES
0:57:44 > 0:57:47Your timing could not have been better.
0:57:47 > 0:57:49It's a flamin' ferry!
0:57:51 > 0:57:53It's cheap.
0:57:53 > 0:57:55Yeah. No, it would be cheap.
0:57:56 > 0:57:59Next time, mainland Spain.
0:57:59 > 0:58:04- We've made it.- We'll be going off the beaten track.- Oh,- BLEEP.
0:58:04 > 0:58:07- I've dropped me octopus. - Oh, flippin' Nora.
0:58:07 > 0:58:10To discover new recipes... BOTH: Fantastic.
0:58:12 > 0:58:15There'll be dancing... Ole!
0:58:15 > 0:58:20And partying at one of the Mediterranean's biggest festivals.
0:58:20 > 0:58:22I can't wait!