0:00:02 > 0:00:07In programme one, I travelled around Cornwall looking for the spirit of the Christmas season,
0:00:07 > 0:00:12and I found it in local communities, from one end of the county to the other.
0:00:12 > 0:00:17Some of it steeped in traditions that are now hazy, but nonetheless real for that.
0:00:17 > 0:00:20Well, this programme is called A Cornish Christmas.
0:00:20 > 0:00:25How much more Christmas can it get than this, it's snowing! There is a God!
0:00:25 > 0:00:28In the small town of Lostwithiel,
0:00:28 > 0:00:34I found myself in a living Dickensian Christmas card, a sort of ghost of Christmas past.
0:00:34 > 0:00:37It was all to get inspiration for a banquet lunch
0:00:37 > 0:00:41that I prepared for some of the people I met along the way.
0:00:41 > 0:00:44We got together at Little Petherick Village Hall.
0:00:44 > 0:00:46Merry Christmas!
0:01:02 > 0:01:04Service! Service!
0:01:04 > 0:01:07This Christmas, my chefs and I have come up with a menu celebrating
0:01:07 > 0:01:12some of the best produce that can be found in Cornwall.
0:01:12 > 0:01:15Welcome to my little Christmas banquet.
0:01:15 > 0:01:18Seafood, of course, is my passion.
0:01:18 > 0:01:23And the dishes were all inspired by the wonderful produce that comes in locally.
0:01:28 > 0:01:31And it begins in the Fal Estuary.
0:01:31 > 0:01:38I'd heard about some wonderful prawns being caught around the Fal River by David Thomas.
0:01:38 > 0:01:42This would be an ideal pre-starter for our meal, and it's high time
0:01:42 > 0:01:48we started using these prawns in Cornwall, instead of sending 99% of them off to Spain!
0:01:48 > 0:01:52This is going to be not the first course, but like a pre-first course.
0:01:52 > 0:01:56To me, it's one of the best things you can have, when you sit down,
0:01:56 > 0:02:00and you're full of joy, having a drink, is to pick at some prawns.
0:02:00 > 0:02:01Look at these prawns.
0:02:01 > 0:02:04These came from Falmouth this morning.
0:02:04 > 0:02:09Look at those. You don't need to do anything but drop them into seasoned flour and fry them,
0:02:09 > 0:02:14very quickly, and serve them up with garlic mayonnaise, aioli.
0:02:16 > 0:02:20It's just perfect, you just dip it in the aioli and eat them, you eat them in the whole shell,
0:02:20 > 0:02:24because by frying them, the shell crisps up, and people don't mind.
0:02:24 > 0:02:29They don't notice, but actually, there's so much flavour in the shell.
0:02:29 > 0:02:33I've seasoned the flour with a little cayenne and some sea salt.
0:02:33 > 0:02:38And once the prawns are coated with it, they go straight into the hot oil, for just a few moments.
0:02:40 > 0:02:44Let them drain, and then serve them straight away, with another sprinkle
0:02:44 > 0:02:47of salt, and a good dollop of the freshly made aioli
0:02:47 > 0:02:49for dunking them in.
0:02:49 > 0:02:53The garlicky smoothness of the aioli just goes so well with
0:02:53 > 0:02:55the slightly crunchy prawns.
0:02:55 > 0:02:57Cheers, David!
0:03:01 > 0:03:07The Cornish coastline isn't always as benign as the Fal Estuary on a misty morning.
0:03:07 > 0:03:11The sea and the fishing industry still remain Cornwall's main claim
0:03:11 > 0:03:16to fame, and at this time of year, it's particularly perilous.
0:03:16 > 0:03:21# The mackerel shoals we hope to find
0:03:21 > 0:03:25# And soon we left Land's End behind
0:03:25 > 0:03:30# For Cornish lads are fishermen
0:03:30 > 0:03:36# And Cornish lads are miners too
0:03:36 > 0:03:41# But when the fish and tin are gone
0:03:41 > 0:03:47# What are the Cornish boys to do? #
0:03:47 > 0:03:53I never fail to be in awe of the guys at the sharp end of the fishing industry.
0:03:53 > 0:03:59Working day and night in conditions which most of us would do anything to avoid.
0:03:59 > 0:04:04I must say, it's really nice to be in Newlyn market again, albeit it is the middle of the night.
0:04:04 > 0:04:07They've just landed this beautiful-looking hake.
0:04:07 > 0:04:08I'm always banging on about hake.
0:04:08 > 0:04:12I don't quite understand why we don't eat more of it in this country.
0:04:12 > 0:04:16I think it's the best number of the cod family, and Phil Mitchell
0:04:16 > 0:04:20and his boys have been out in the Irish Sea fishing for this.
0:04:20 > 0:04:22They've got about 204 boxes,
0:04:22 > 0:04:28and there's five stone in a box, so that's about 6,500 kilos of fish.
0:04:28 > 0:04:32Hake is a bit of a good news story as far as fishing is concerned,
0:04:32 > 0:04:36there's plenty about, and the Spanish love it.
0:04:36 > 0:04:39This is all going off to Roscoff, but then it'll be distributed
0:04:39 > 0:04:45to all those hake-loving countries in Europe, like Spain, even as far as Italy.
0:04:45 > 0:04:50I've been filming in Spain recently, and one of the ways I love to eat hake
0:04:50 > 0:04:56is just cut into thin little steaks, about that wide, and cooked a la plancha,
0:04:56 > 0:05:02on a very hot grill, with just a little bit of olive oil, and served with caramelised onion and garlic.
0:05:02 > 0:05:05It's fab!
0:05:05 > 0:05:08Seeing that hake sees me want to use it in my Christmas banquet.
0:05:08 > 0:05:12My son Jack, who's one of my chefs, came up with this dish.
0:05:12 > 0:05:15Braised hake, with a seasonal Cornish salad.
0:05:15 > 0:05:18What's that? Purslane? Sea purslane?
0:05:18 > 0:05:21And that is sea beet, from the seashore.
0:05:21 > 0:05:24Various different cabbages, red cabbage,
0:05:24 > 0:05:30hispi, beetroot, cavolo nero, but Cornish.
0:05:30 > 0:05:32What about these?
0:05:32 > 0:05:34Pomegranate? Not exactly Cornish?
0:05:34 > 0:05:38It's the only winter fruit I could think of at the time, but I just thought, the colours and everything,
0:05:38 > 0:05:42- went for the Christmas ornament, sort of holly bush.- And berries.
0:05:42 > 0:05:45And berries. That's the pomegranate, that's where that's come from.
0:05:45 > 0:05:49Brilliant. I've never asked you this, Jack, so it seems a good time, but why are you doing this?
0:05:49 > 0:05:53Just to please me, take over the family business? Do you like cooking?
0:05:53 > 0:05:58Yeah, to get your undivided attention, mostly, and because I love working weekends and late nights(!)
0:06:01 > 0:06:04The base of this sauce is beetroot, so in order to extract the juice,
0:06:04 > 0:06:09it goes into a rather posh food processor to be blitzed.
0:06:09 > 0:06:13You can do it at home by simply softening the beetroot and putting it through a sieve.
0:06:13 > 0:06:17The idea here is to get that rich colour of Christmas.
0:06:17 > 0:06:21OK, the first thing we need to do is chop the veg, so just give us a hand here.
0:06:21 > 0:06:24- Nice and tight. - How fine do you want?
0:06:24 > 0:06:27- You mean... Tight means fine?- Yeah.
0:06:27 > 0:06:32It's not really the time of year for a conventional salad, so best to use what's available.
0:06:34 > 0:06:39You can tell which the youth is here, going like crazy there.
0:06:39 > 0:06:45I just like to be a bit more methodical, go along at my own... my own speed.
0:06:47 > 0:06:53This is almost like a really vibrant coleslaw - all the different leaves will each have a very particular
0:06:53 > 0:06:58influence in the salad, and none will be too prominent.
0:06:58 > 0:07:04The whole thing will have plenty of crunchy crispness, which will complement the warm, flaky fish,
0:07:04 > 0:07:10and the cavolo nero leaves will be slightly bitter against the slivers of beetroot.
0:07:10 > 0:07:14The chunky fillets of hake are pan-fried in a little butter,
0:07:14 > 0:07:18skin side first, of course, to hold them together.
0:07:21 > 0:07:26Once the skin's nicely caramelised and flipped over, coat them with more melted butter.
0:07:26 > 0:07:29Don't they look good as they take a little bit of golden colour?
0:07:34 > 0:07:40Now put in a good glassful of sparkling wine to deglaze the pan and gather every scrap of flavour.
0:07:40 > 0:07:48Add a ladleful of fish stock, and then cover the pan and let the fish poach for just a few minutes.
0:07:48 > 0:07:50I like the idea of the pomegranate seeds.
0:07:50 > 0:07:52How come you came up with that?
0:07:52 > 0:07:56Just thought of a non-toxic holly berry, really, just for the final dish.
0:07:56 > 0:08:02I just remember seeing around the house in wreaths, dried out pomegranates adorning the middle.
0:08:03 > 0:08:07- That's really good, it's really imaginative stuff, Jack! - Thank you very much!
0:08:07 > 0:08:14When the fillets are done, keep them warm, and add the juices from the pan to the beetroot dressing.
0:08:16 > 0:08:21Now, put in some rapeseed oil - Cornish, of course - and a dash of cider vinegar.
0:08:21 > 0:08:25Mix it all up, just like any other salad dressing.
0:08:28 > 0:08:32Put some on the salad, and toss it together just before you serve the dish.
0:08:36 > 0:08:40I can see you've thought about this, Jack, that's really nice. It really does look like Christmas.
0:08:40 > 0:08:42Can I just taste a bit?
0:08:44 > 0:08:46You know me, a bit more salt.
0:08:46 > 0:08:49- Just a tad more dressing, do you think?- Yup.
0:08:49 > 0:08:53The whole thing is served on top of thinly sliced beetroot.
0:08:53 > 0:08:59And with Jack's pomegranate seeds mixed in with the rest of the saucy dressing, then dribbled around
0:08:59 > 0:09:03the edge of the plate, it all looks like a Christmas decoration itself.
0:09:05 > 0:09:10I'm still amazed that this extremely fine fish isn't more popular in this country.
0:09:10 > 0:09:15Why on earth do we not recognise our treasures instead of flogging them abroad?
0:09:19 > 0:09:24Just along the coast from Padstow is Port Isaac, where some of my newest friends come from.
0:09:24 > 0:09:28# We're making money with this sound
0:09:28 > 0:09:30# Rattle them winches, oh!
0:09:30 > 0:09:34- # Soon we'll all be homeward-bound - Rattle them winches, oh!
0:09:34 > 0:09:37# Rattle them down and stamp and go
0:09:37 > 0:09:39# Rattle them winches, oh!
0:09:39 > 0:09:41# Rattle them down and stamp and go
0:09:41 > 0:09:44# Rattle them winches, oh! #
0:09:44 > 0:09:51Music is in the Cornish fishermen's soul, but only recently has the rest of the world woken up to that fact.
0:09:51 > 0:09:56These guys from neighbouring Port Isaac call themselves Fishermen's Friends.
0:09:56 > 0:10:01And they won a huge recording contract, which will bring their music to a much wider audience.
0:10:03 > 0:10:07I will definitely be inviting them along to my Christmas banquet!
0:10:07 > 0:10:09# Rattle them winches, oh!
0:10:09 > 0:10:11# Rattle them down and stamp and go
0:10:11 > 0:10:14# Rattle them winches, oh!
0:10:14 > 0:10:16# Rattle them down and stamp and go
0:10:16 > 0:10:18# Rattle them winches, oh!
0:10:18 > 0:10:20# Rattle them down and stamp and go
0:10:20 > 0:10:22# Rattle them winches, oh!
0:10:22 > 0:10:24# Rattle them down and stamp and go
0:10:24 > 0:10:30# Rattle them winches, oh! #
0:10:30 > 0:10:35I'm off with one of the boys, Jeremy Brown, to pick up his lobster pots, which I'm pleased to see,
0:10:35 > 0:10:37have plenty of lobsters and crabs in them.
0:10:37 > 0:10:40Even some tiddlers!
0:10:40 > 0:10:43They're the fastest ones to grow. They grow very quickly.
0:10:43 > 0:10:47Lobsters grow a little bit, little bit - these grow really quickly.
0:10:47 > 0:10:51This is really good fishing, I must say.
0:10:51 > 0:10:55See, in Padstow, there's this lobster hatchery,
0:10:55 > 0:10:59and when lobsters are born, they're born as little fry, tiny little things.
0:10:59 > 0:11:05They're up in the water for a long time, up with the plankton for a long time, then they get swallowed up.
0:11:05 > 0:11:11And they reckon 99% of all the little fry that are born are eaten by predators.
0:11:11 > 0:11:17- So what they do is take these tiny little lobsters and grow them to about two centimetres.- Two inches.
0:11:17 > 0:11:21And then they put them back in the sea.
0:11:21 > 0:11:25And Jeremy is saying they get a lot of these in the sea, so it's good news.
0:11:25 > 0:11:29I assume they can fend for themselves, they can do a bit of damage with these claws now!
0:11:29 > 0:11:35- Wouldn't even want to get my finger...- They'd give a pollack a little nip on the nose, or a bass!
0:11:35 > 0:11:39We just feed these up and throw them back, so it's almost like farming, in a way.
0:11:39 > 0:11:40It is, really.
0:11:40 > 0:11:43Only you're not having to pay for the feed.
0:11:44 > 0:11:46That one's just big enough.
0:11:48 > 0:11:51So you've got quite an optimistic future, lobster fishing.
0:11:51 > 0:11:54Then you've got your Fishermen's Friends as well.
0:11:54 > 0:11:57- That's right, it's all going on! - How did you get involved in that?
0:11:57 > 0:12:05Well, we are literally all friends, and we would've been out, down the pub on a Friday night anyway.
0:12:05 > 0:12:07So why do you think fishermen sing on boats?
0:12:07 > 0:12:11The sea shanties on board sailing ships were actually essential to bring up the heavy ropes,
0:12:11 > 0:12:14to bring up the chains, the anchors...
0:12:14 > 0:12:17- So it's like...- They'd have a chant going, sort of like...
0:12:17 > 0:12:20# In South Australia I was born Heave away... #
0:12:20 > 0:12:23Just to keep everyone in time. If you've got ten people pulling on a rope,
0:12:23 > 0:12:25you need 'em all to pull at the same time.
0:12:25 > 0:12:29It's no good one having a go, you need 'em all to lean back at the same time.
0:12:29 > 0:12:32And there's different shanties for different jobs.
0:12:32 > 0:12:36- # In the hold this gear must go - Rattle them winches, oh!
0:12:36 > 0:12:40- # For Mr Mate has told me so - # Rattle them winches, oh!
0:12:40 > 0:12:43# Rattle them down and stamp and go
0:12:43 > 0:12:45# Rattle them winches, oh!
0:12:45 > 0:12:48# Rattle them down and stamp and go
0:12:48 > 0:12:49# Rattle them winches, oh! #
0:12:49 > 0:12:55The boys will be back later at the banquet, where one of the other stars will be this lobster dish.
0:12:55 > 0:13:00I've got my Breton chef Stephane Delourme to come up with a lobster pithivier.
0:13:00 > 0:13:02He's cooked the lobster for just a short time.
0:13:02 > 0:13:07It shouldn't be cooked completely, because it's going to be finished off
0:13:07 > 0:13:13when the little pies are baked in the oven, and he doesn't want it to be overdone.
0:13:13 > 0:13:17Steph and I are making what I like to call a shellfish reduction.
0:13:17 > 0:13:20I'm just cutting up these lobster shells here -
0:13:20 > 0:13:22what a lot of people don't realise
0:13:22 > 0:13:25is how much flavour there is in a lobster shell.
0:13:25 > 0:13:29Also in prawn shells, also in crab.
0:13:29 > 0:13:33Once the smashed up shells are in with the sizzling vegetables,
0:13:33 > 0:13:36you add a large pinch of saffron, and another of cayenne pepper.
0:13:36 > 0:13:42Mix it together, and then flambe the pan with cognac.
0:13:48 > 0:13:54Add a generous glass of white wine, followed by some tarragon, and a pint of chicken stock.
0:13:57 > 0:14:02That has to cook away for an hour to extract all the flavour from the ingredients.
0:14:02 > 0:14:06Before you strain the liquor into another pan.
0:14:12 > 0:14:17For the filling, Stephane makes up a fish mousseline with uncooked hake.
0:14:17 > 0:14:19I'm keen to use this fish.
0:14:19 > 0:14:21Fresh double cream.
0:14:21 > 0:14:23One whole egg.
0:14:24 > 0:14:27And some finely chopped shallot.
0:14:27 > 0:14:32Then with another egg, beaten in a bowl, he adds some of the reduction,
0:14:32 > 0:14:36before gently folding in the smooth, creamy fish.
0:14:38 > 0:14:41Believe me, this is all worth it.
0:14:43 > 0:14:48The pastry is a straight forward puff pastry and the filling must always be generous.
0:14:48 > 0:14:53The lobster hasn't been overcooked in the first place, because it will
0:14:53 > 0:14:56cook some more when it's baked.
0:14:56 > 0:15:01And, of course, the fish mousseline will cook at that time, too.
0:15:02 > 0:15:06What would you have in Brittany over Christmas in Quiberon, then?
0:15:06 > 0:15:08We will have a lot of shellfish.
0:15:08 > 0:15:10Fruits de mer to start.
0:15:10 > 0:15:14We used to eat goose a lot, but it's mainly beef now.
0:15:14 > 0:15:18Beef en croute or a nice fillet of beef.
0:15:18 > 0:15:21And of course this is lobster en croute, really.
0:15:21 > 0:15:23Yes, it could be lobster en croute.
0:15:23 > 0:15:25But, yes, that's a bit posh for family.
0:15:27 > 0:15:33Now we use a lot of shellfish, a lot of fish, and a lot of wine.
0:15:35 > 0:15:40Before baking, just give them an egg wash to make them turn to a golden colour.
0:15:40 > 0:15:42And because he's a Frenchman,
0:15:42 > 0:15:46Stephane has an irresistible need to draw on them.
0:15:46 > 0:15:50But it does make them look very pretty.
0:15:52 > 0:15:56Back to the sauce to thicken it with butter and cream
0:15:56 > 0:15:59and to prepare a chiffonade of basil leaves.
0:15:59 > 0:16:01That's very French of me, isn't it?
0:16:10 > 0:16:12Very nice, very lobstery, isn't it?
0:16:12 > 0:16:16And the basil in just before it goes out.
0:16:16 > 0:16:20It comes out of the oven looking a bit like a high-class Cornish pasty,
0:16:20 > 0:16:22but don't be fooled by the looks.
0:16:22 > 0:16:26It would be superb on its own, but surrounded by that
0:16:26 > 0:16:29unctuous creamy sauce with basil,
0:16:29 > 0:16:32and it reaches a new plane altogether.
0:16:32 > 0:16:35Just thinking, at Christmas, just the best bottle
0:16:35 > 0:16:39of old white Burgundy I've got will go with this.
0:16:39 > 0:16:42I had in my head as I was eating that lovely...
0:16:42 > 0:16:46I mean, the saffron works really well with the lobster reduction.
0:16:48 > 0:16:50Very deluxe food, I'd say.
0:16:50 > 0:16:53- Bon appetit.- Merci.
0:16:53 > 0:16:56Now, this is a new discovery for me in Cornwall -
0:16:56 > 0:17:01a delicious sparkling perry, made by Andy Atkinson near Foye.
0:17:05 > 0:17:09Pears in Cornwall have been around for many, many years.
0:17:09 > 0:17:11They're not very popular at the moment.
0:17:11 > 0:17:15We haven't got any major pear orchards in the county,
0:17:15 > 0:17:19but we have got records back in the National Trust properties
0:17:19 > 0:17:23that go back many, many years, of large pear orchards being around.
0:17:23 > 0:17:28And the Tamar Valley has all been a great area for growing soft fruits -
0:17:28 > 0:17:32strawberries, raspberries, cherries
0:17:32 > 0:17:37and pears were just the same, very popular many years ago.
0:17:37 > 0:17:40Perry in itself is a very traditional drink, and, you know,
0:17:40 > 0:17:43Christmas is all about that, it's all about tradition.
0:17:43 > 0:17:48Cider gets all the good press, if you'll pardon the pun.
0:17:48 > 0:17:51But I reckon it's time to raise the profile of Cornish perry.
0:17:51 > 0:17:56The pears are washed and pulped and every last drop of juice extracted.
0:17:56 > 0:18:00Nothing is wasted. Even the pulp is collected and used for animal food.
0:18:00 > 0:18:05But sadly for the animals, they get it before it's fermented.
0:18:05 > 0:18:09Merry Christmas!
0:18:11 > 0:18:15That's convinced me, then. I decided to use pears in a Christmas banquet
0:18:15 > 0:18:22and this time I have asked my pastry chef, Sam Eden, to come up with a suitable dish.
0:18:22 > 0:18:28She's going for a pear souffle.
0:18:24 > 0:18:28She is using soft, ripe sweet Conference pears
0:18:28 > 0:18:34and she's stewing them down with a little sugar and a small amount of the perry to enhance the flavour.
0:18:34 > 0:18:39Then she simply breaks them up into a sort of smooth compote
0:18:39 > 0:18:43and then thickens it with cornflour, also slaked down with the perry.
0:18:43 > 0:18:48She adds it slowly, because you can't afford any lumps in a souffle.
0:18:48 > 0:18:52What I really like about it, it's going to be really light,
0:18:52 > 0:18:57because you're just using cornflour and, what, you have some egg in there, I guess?
0:18:57 > 0:18:58Yeah, we mix it with a meringue,
0:18:58 > 0:19:02which is just egg white and sugar-based, so it's a lot more stable,
0:19:02 > 0:19:07which is great for a party, because everyone's always scared that they are going to collapse.
0:19:07 > 0:19:09We don't want that. It's too embarrassing.
0:19:09 > 0:19:12Especially with all the people we have got to serve.
0:19:12 > 0:19:14But I really love a souffle.
0:19:14 > 0:19:18I always think it's the mark of a good pastry chef to be able to make
0:19:18 > 0:19:22a lovely light and simply flavoured souffle.
0:19:24 > 0:19:27Well, I'm sure you all know how to make a meringue -
0:19:27 > 0:19:32with egg white, sugar and plenty of arm-aching whisking, until you get your peaks to stand up.
0:19:38 > 0:19:43When you have done it, simply put half into the pear compote and mix them thoroughly.
0:19:47 > 0:19:54Then put the other half in and fold it in gently so as not to lose the light fluffiness of the meringue.
0:19:57 > 0:20:01Pipe it into the buttered and sugared ramekins
0:20:01 > 0:20:04and make each one look tidy with a flat top.
0:20:04 > 0:20:07Now they're almost ready for baking.
0:20:08 > 0:20:10I love my Christmas puddings,
0:20:10 > 0:20:14but occasionally this would be a most welcome change.
0:20:18 > 0:20:21It's some days since my pastry cook days.
0:20:21 > 0:20:24Why do you rub your finger around there?
0:20:24 > 0:20:31- Because it helps bring the souffle away from the edge and helps to it rise nice and flat.- Oh, I see.
0:20:31 > 0:20:33Well, you learn something every day!
0:20:40 > 0:20:45After about seven minutes, they'll have risen with a golden top.
0:20:45 > 0:20:48We're serving it with a home-made ice cream, again infused with perry,
0:20:48 > 0:20:53and some very smart and festive pear crisps.
0:20:58 > 0:21:01Now, Rick, with great respect here,
0:21:01 > 0:21:04many people might think that the food you're cooking
0:21:04 > 0:21:09for this sort of Christmas lunch is a bit on the sort of fancy side.
0:21:09 > 0:21:14Look, it's Christmas, OK. It's intended for after Christmas.
0:21:14 > 0:21:17I know you love your turkey, your cold stuffing,
0:21:17 > 0:21:20your pickled onions, your baked potatoes,
0:21:20 > 0:21:24but there's life after the cold turkey, if you catch my drift.
0:21:24 > 0:21:25OK, it is a bit elaborate.
0:21:25 > 0:21:32But we've got that lovely lobster pithivier, which is luscious and full of flavour.
0:21:32 > 0:21:38And Jack's little hake dish with the lovely winter salad underneath it.
0:21:38 > 0:21:42I think it's very light and just what you need after a heavy Christmas.
0:21:42 > 0:21:46We have got the shrimps. And we've got that souffle - it's just a little puff of air.
0:21:46 > 0:21:53Christmas - weeks of planning and preparation, and before you know it, the guests are turning up.
0:21:53 > 0:21:58Among them is Simon Reid, a man who knows heaps about the history of Cornish food.
0:21:58 > 0:22:04At Christmas, what traditionally did the Cornish do, what special things happened in Cornwall?
0:22:04 > 0:22:06There is the more revolting end.
0:22:06 > 0:22:09Pies were very popular in Cornwall
0:22:09 > 0:22:12for the feast, especially in the 19th century,
0:22:12 > 0:22:15and there is a particularly revolting one called muggoty pie.
0:22:15 > 0:22:17Muggoty? It sounds a bit revolting.
0:22:17 > 0:22:21It is, it is sheep entrails braised in clotted cream.
0:22:21 > 0:22:23- Really? - Absolutely appalling.
0:22:23 > 0:22:30And also, in this part of world, one that was very popular was Cormorant pie layered with bacon and raisins.
0:22:30 > 0:22:32Which is absolutely disgusting.
0:22:47 > 0:22:49CHINKS GLASS
0:22:49 > 0:22:53I'd just like to welcome you all to this little lunch of Cornish produce.
0:22:53 > 0:22:57We are starting with some Falmouth Bay shrimps.
0:22:57 > 0:23:00Well, actually, they are a bit of a prawn, aren't they?
0:23:00 > 0:23:04We have got lots of nice courses to come, all with a Cornish theme.
0:23:04 > 0:23:08So let's have a bit of a drink!
0:23:08 > 0:23:09Cheers!
0:23:12 > 0:23:17- Somebody once told me you wouldn't come to my restaurant because you don't eat fish.- I don't eat fish.
0:23:17 > 0:23:19I will eat that. It look good.
0:23:19 > 0:23:22Everybody else has got fish, so I've got fish as well.
0:23:22 > 0:23:25I'm touched!
0:23:25 > 0:23:29What was that one you were saying about some goat around here, you know a story about a goat?
0:23:29 > 0:23:32Well, Little Petherick, the first time I came to it,
0:23:32 > 0:23:34there was a well just out on the green
0:23:34 > 0:23:38and I can imagine in years gone by all the people came to the well
0:23:38 > 0:23:42for their daily water and I looked down the well and couldn't see the water.
0:23:42 > 0:23:45So I threw a stone down and never heard the splash.
0:23:45 > 0:23:47I thought, "That's very, very deep.
0:23:47 > 0:23:50"I must get something bigger than the stone."
0:23:50 > 0:23:55There was a railway sleeper and I dragged that over and I got one end up on the wall and edged it up
0:23:55 > 0:23:57on my shoulder, until I got sleeper -
0:23:57 > 0:24:01it was about 12 foot long and wet - crashing down the well.
0:24:01 > 0:24:07I could see the sleeper crashing down the well, but out the corner of me eye, a goat -
0:24:07 > 0:24:11he tried to kill me. He put his horns down, a goat, and he's flying.
0:24:11 > 0:24:15- And he had a nasty look on his face, Rick.- He was trying to butt you down the well.
0:24:15 > 0:24:18I jumped out of the way and...
0:24:18 > 0:24:22Hur, hur, hur! Don't start me laughing.
0:24:22 > 0:24:25This goat jumped straight down the well.
0:24:25 > 0:24:30I just saw a goat disappear in the distance, gone out of sight. Gone.
0:24:30 > 0:24:33A fella come walking across the green, he said, "Good morning."
0:24:33 > 0:24:35I said, "Oh, good morning!"
0:24:35 > 0:24:38He said, you haven't seen a goat?
0:24:38 > 0:24:41I said no.
0:24:41 > 0:24:44"Well," he said, "he can't be very gone very far - he's tied to a sleeper!"
0:24:57 > 0:25:01Well, I hope you're enjoying our little festive lunch.
0:25:01 > 0:25:03That is damn good.
0:25:03 > 0:25:08I love Christmas in Cornwall. But I think one of the things that...
0:25:08 > 0:25:11I've got really upset about over the last few years, has been,
0:25:11 > 0:25:15it's become too absorbed with consumption and purchase
0:25:15 > 0:25:19and Christmas starts with bloody television advertisers.
0:25:19 > 0:25:21Good on you, Tim, I have to say!
0:25:21 > 0:25:26I love to hear this. You're a serious person.
0:25:26 > 0:25:30- But don't you feel that?- I do. - Some friends of mine did something that is really beautiful.
0:25:30 > 0:25:34They all agreed as a big family group that they would spend no more than a tenner
0:25:34 > 0:25:37and what they discovered was that normally at Christmas
0:25:37 > 0:25:42if you just at Christmas Eve go to a shop, buy something, it means actually nothing.
0:25:42 > 0:25:45People judge it according to how much money you spent, or whatever.
0:25:45 > 0:25:50They found that last Christmas, everybody couldn't wait for each other's presents to be opened,
0:25:50 > 0:25:56because each present had a story in it - the second hand book about fly fishing or whatever it was.
0:25:56 > 0:25:58Everything that was opened had meaning.
0:25:58 > 0:26:00It provided it with meaning.
0:26:00 > 0:26:04And a sense that you're thinking about the person you're giving the present to.
0:26:04 > 0:26:07Exactly. That is actually what it's supposed to be about, isn't it?
0:26:11 > 0:26:13You're off, aren't you? You're a busy man.
0:26:13 > 0:26:18I must fly on. Thanks for having me and great to see you.
0:26:18 > 0:26:22Just before you go, one final word about Christmas.
0:26:22 > 0:26:28Oh, Christmas is all about the kids, and the bonus is we get a new jumper as well, don't we?
0:26:28 > 0:26:30Do your best, Rick.
0:26:31 > 0:26:35Well, there you are. I hope you have enjoyed look at
0:26:35 > 0:26:37some of things that go to make a Cornish Christmas,
0:26:37 > 0:26:40and perhaps you will have a go at your own festive menu.
0:26:40 > 0:26:45It doesn't have to be too elaborate, just some great local produce closer to you.
0:26:45 > 0:26:50As for this one, everything seems to be going down very well.
0:26:50 > 0:26:55Anyway, however you're planning on spending your festive season,
0:26:55 > 0:27:00I wish you and everyone a very 'ansome Christmas and new year.
0:27:01 > 0:27:06Another chance to bang the old glass. Just been a lovely lunch.
0:27:06 > 0:27:08Thank you very much for coming.
0:27:08 > 0:27:10- Thank you very much.- Cheers.
0:27:10 > 0:27:13APPLAUSE
0:27:15 > 0:27:20So, well, anyway, I think there's only one thing to do now which is to have
0:27:20 > 0:27:26a rousing chorus of something lovely and Christmassy from the Fishermen's Friends. Take it away.
0:27:26 > 0:27:32# While shepherds watched their flocks by night.
0:27:32 > 0:27:37# All seated on the ground
0:27:37 > 0:27:43# All seated on the ground
0:27:43 > 0:27:50# The Angel of the Lord came down
0:27:50 > 0:27:53# And glory shone around
0:27:53 > 0:27:56- # And glory shone around - And glory shone around
0:27:56 > 0:28:00- # And glory shone around - And glory shone around
0:28:00 > 0:28:06- # And glory shone around - And glory shone around
0:28:06 > 0:28:10# Fear not, said he
0:28:10 > 0:28:13# For mighty dread
0:28:13 > 0:28:17# Had seized their troubled minds
0:28:17 > 0:28:23# Had seized their troubled minds
0:28:23 > 0:28:31# Glad tidings of great joy I bring
0:28:31 > 0:28:34# To you and all mankind
0:28:34 > 0:28:36# To you and all mankind
0:28:36 > 0:28:39- # To you and all mankind - To you and all mankind
0:28:39 > 0:28:43- # To you and all mankind - To you and all mankind
0:28:43 > 0:28:49- # To you and all mankind - To you and all mankind! #
0:28:49 > 0:28:52Brilliant. Merry Christmas, everybody!
0:28:52 > 0:28:55Merry Christmas!
0:28:55 > 0:28:58Subtitles by Red Bee Media Ltd