0:00:02 > 0:00:05- We're the Hairy Bikers. - We're finding recipes to rev up your appetite.
0:00:05 > 0:00:10We're riding county to county to discover, cook and enjoy the best of British.
0:00:10 > 0:00:11- Come on.- Hey!
0:00:25 > 0:00:28We're here to define the true taste of Cornwall.
0:00:35 > 0:00:38- That was a long run.- Cornwall!
0:00:38 > 0:00:41Land's End, to be specific. I wonder what we are going to find here.
0:00:41 > 0:00:43It's got to be the Cornish pasty.
0:00:43 > 0:00:47But it's got the longest coastline of any county in Britain.
0:00:47 > 0:00:50Well, that's a hint in itself - sea food.
0:00:50 > 0:00:53And an exclusive climate that leads to interesting produce.
0:00:53 > 0:00:55Shall we go for a rummage?
0:00:55 > 0:00:59- Aye.- Shall we have a cup of tea first?- A Cornish cream tea, ooaw!
0:01:03 > 0:01:06On our quest to define the true flavours of Cornwall,
0:01:06 > 0:01:11we get crimping at the Eden Project and serve up a county favourite that everyone wants a bite of.
0:01:11 > 0:01:16We find our sea legs and go in search of the forgotten treasures of the deep.
0:01:16 > 0:01:21When we stop off for a brew, it's a shock to find tea growing in England.
0:01:21 > 0:01:25And representing Cornwall in the cook-off is Kevin Viner.
0:01:25 > 0:01:29Will we be able to beat him using the county's finest ingredients?
0:01:34 > 0:01:37- What's the time?- Oh, man, don't ask.
0:01:37 > 0:01:38Why are we going to Fowey.
0:01:38 > 0:01:42It's pronounced "foy", dude. You'll see, it'll be great.
0:01:42 > 0:01:46Look at these narrow streets - it's proper kind of smugglers' Cornwall.
0:01:49 > 0:01:51Apparently on a good day you can see Rick Stein.
0:01:53 > 0:01:56I'm in the sea.
0:02:00 > 0:02:02Enough dilly dallying. We are on a mission.
0:02:02 > 0:02:06We need to find out what these good people of Cornwall fill their bellies with.
0:02:06 > 0:02:12- It's got to be fruits of the sea, we're standing in it. - What do we eat in a town like this?
0:02:12 > 0:02:14- Pasty.- It's got to be pasty.
0:02:14 > 0:02:18- Oh, it's the best thing. Can't beat a Cornish pasty.- No surprise there.
0:02:18 > 0:02:23But we know there's other great produce in Cornwall. How about hog's pudding? But what's in it?
0:02:23 > 0:02:26Pork, mixed herbs, bit of pepper, bit of salt, bit of rusk.
0:02:26 > 0:02:30- Well, I will give you a bit to try. - Oh, hey.
0:02:30 > 0:02:32- That's lovely.- That's great.
0:02:32 > 0:02:35Best time to eat it, straight out of the boiler when it's been cooked.
0:02:35 > 0:02:37On a Sunday, I'll have it for breakfast.
0:02:37 > 0:02:39Don't blame you, it's lovely.
0:02:39 > 0:02:42How do you have it with your breakfast? Bit of bacon in it?
0:02:42 > 0:02:45It depends how much I've had to drink the night before!
0:02:45 > 0:02:49Do you have any interesting cheeses? I've heard of the Cornish Yarg.
0:02:49 > 0:02:52- Yeah we've got a couple. - This is with wild garlic, yeah? That's fabulous.
0:02:52 > 0:02:55Soft in texture.
0:02:55 > 0:02:58- Oh, yeah.- Have some of this on your toast at home.
0:03:01 > 0:03:05Being a coastal county, there must be plenty of offerings from the water.
0:03:05 > 0:03:07Particularly Fowey's fish, lovely fish.
0:03:07 > 0:03:12I mean, the river here, then they've got mussel beds. So, the Fowey mussels are everywhere.
0:03:12 > 0:03:13- Crab's good.- Yeah.
0:03:13 > 0:03:16- Cornish crab is famous all over the world.- Yeah, lovely.
0:03:16 > 0:03:20- Karen, what meat are we eating? - That's fresh white crab meat.
0:03:20 > 0:03:23Locally caught crabs, mostly claw meat, hand picked.
0:03:23 > 0:03:26So, why is your sea food so good in Cornwall?
0:03:26 > 0:03:31We've got a really good fishing fleet over at Looe, who go out daily for us.
0:03:31 > 0:03:36Land their fish in the evening, it's auctioned in the morning, really good quality.
0:03:36 > 0:03:39- And it's really, really fresh. - What is great Cornish food?
0:03:39 > 0:03:42Fresh fish and saffron cake, not together.
0:03:42 > 0:03:45Rumour has it you've got great saffron cake.
0:03:45 > 0:03:46- Do you want me to cut you a slice? - Yeah.
0:03:46 > 0:03:52We make it in a loaf tin. It's authentic Cornish product. Saffron's about £1,200 a kilo.
0:03:52 > 0:03:54- More expensive than gold.- Yeah!
0:03:54 > 0:03:58If you have too much saffron it becomes perfumey. You've got to have it just right.
0:03:58 > 0:04:01- Nice?- Oh, yeah, that's great man.
0:04:01 > 0:04:06I think we've hit the jackpot in Cornwall. It's fantastic. The fish is unbelievable.
0:04:06 > 0:04:08The produce from the land - fantastic.
0:04:08 > 0:04:10One thing we've got to nail.
0:04:10 > 0:04:14Well, you wouldn't go to the moon and not talk about craters.
0:04:14 > 0:04:18And you canna come to Cornwall and not talk about pasties, can you?
0:04:18 > 0:04:21Daniel, I know we've eaten half your shop but what makes a good pasty?
0:04:21 > 0:04:24You've got to have the best ingredients going in them.
0:04:24 > 0:04:28Plenty of meat in it, because some people put hardly any.
0:04:28 > 0:04:31- What type of meat is it? - Rump skirt with a bit of fat in it.
0:04:31 > 0:04:34Some people cut the fat off but you don't get
0:04:34 > 0:04:38- the nice gravy at the bottom. - Nice bit of skirt meat.
0:04:38 > 0:04:40- Skirt meat.- A little bit of turnip.
0:04:40 > 0:04:42- Yes.- And potatoes.
0:04:42 > 0:04:45- Carrots, swede, potato. - You put carrots in?
0:04:45 > 0:04:48- No carrot?- I don't think so.
0:04:48 > 0:04:54- I will allow you to put leeks in. - Got a lovely bit of crimping there. - It's got to have a nice crust.
0:04:54 > 0:04:57- Something to hold on to. - Nice crimping action.
0:04:57 > 0:05:00You don't want it on the top, you want it on the side.
0:05:00 > 0:05:03- Oh, round the edge?- Yeah!- Are you a kinky topper or a crispy rounder?
0:05:03 > 0:05:05Kinky topper.
0:05:05 > 0:05:08- Plenty of seasoning, too. - Not too much pepper as well.
0:05:08 > 0:05:10Knob of butter.
0:05:10 > 0:05:12Right, knob of butter.
0:05:12 > 0:05:14So this, to you, is the people's pasty?
0:05:14 > 0:05:16It is. I'm bound to say that.
0:05:16 > 0:05:18THEY LAUGH
0:05:18 > 0:05:22It looks like no-one can agree on a traditional recipe.
0:05:22 > 0:05:25Bring on pasty expert, Phil Ugalde.
0:05:25 > 0:05:32It's all uncooked when it goes in and the pastry case, it actually steams it inside.
0:05:32 > 0:05:35- So, you'd never blanch your potatoes or your swede?- No, no it's all raw.
0:05:35 > 0:05:39- Would you ever put parsley in the pasty?- No.- Right.
0:05:39 > 0:05:41Nor carrot.
0:05:41 > 0:05:43- No carrot?!- Absolute crime.
0:05:43 > 0:05:45- Can we have a bite?- Course you can.
0:05:45 > 0:05:48- That's the business.- That's top.
0:05:48 > 0:05:50This is the prince among pasties.
0:05:50 > 0:05:53- It is.- Yeah, I get it.
0:05:53 > 0:05:58The locals have spoken and we've got our ingredients sorted.
0:05:58 > 0:06:01It's time to get cooking and in this weather, where better
0:06:01 > 0:06:06than one of Cornwall's most famous landmarks, The Eden Project.
0:06:06 > 0:06:09Here's me thinking it was three hippies and a shed.
0:06:09 > 0:06:14- This is like James Bond for vegetarians.- Can't they do anything about the weather?
0:06:14 > 0:06:16It's got to be warmer in there.
0:06:16 > 0:06:23We are attempting the perfect Cornish pasty stuffed full of beef skirt, potato, onion and turnip.
0:06:23 > 0:06:26- Don't they call it swede down here, dude?- You could be right, Kingy.
0:06:26 > 0:06:28- Hello, Cornwall.- Hello, Cornwall.
0:06:28 > 0:06:30- CROWD:- Hello!- How are you?
0:06:30 > 0:06:33We are at the Eden Project. It's the biggest greenhouse in the world.
0:06:33 > 0:06:35It looks like a honeycomb, doesn't it?
0:06:35 > 0:06:40- Look at it. This is the Mediterranean sector, they've got lemons growing on trees.- Oh, what?
0:06:40 > 0:06:44What are we doing this afternoon? We are doing a Cornish pasty.
0:06:44 > 0:06:50We've asked experts, historians, it's been great. What we are saying is, as far as pasties go...
0:06:50 > 0:06:52This is the pukka pasty of Cornwall.
0:06:52 > 0:06:54Should I make the pastry?
0:06:54 > 0:06:59- Yes, and I'll do the filling.- It's very specific, the filling, isn't it?
0:06:59 > 0:07:01There's a lady over here looking at me with a beady eye.
0:07:01 > 0:07:05It's like trying to cook in front of your mam.
0:07:05 > 0:07:08She's undercover from the pasty police.
0:07:08 > 0:07:14- She is.- It's made with beef skirt, taters, turnip and onion. No parsley, apparently.
0:07:14 > 0:07:17No, that's just for decoration to make the turnip look nice.
0:07:17 > 0:07:23The crust however, we are sticking with the shortcrust and you're going to love it.
0:07:23 > 0:07:26First, 450 grams plain flour.
0:07:26 > 0:07:29Two teaspoons of baking powder.
0:07:29 > 0:07:33About half a pack of butter, cut that into chunks.
0:07:33 > 0:07:35Some good Cornish sea salt.
0:07:35 > 0:07:38Separate an egg, then pop it in.
0:07:38 > 0:07:41And process it until it all goes to breadcrumbs.
0:07:43 > 0:07:45Add the water until a ball appears.
0:07:45 > 0:07:50Be careful because it goes all at once. There she goes.
0:07:50 > 0:07:52Yes, what a ball!
0:07:52 > 0:07:55There we have it - shortcrust pastry.
0:07:55 > 0:08:00Don't want to handle that and it's going to be easier to work if it's cold.
0:08:00 > 0:08:05So, wrap it up in cling film, put that in the fridge for about half an hour.
0:08:05 > 0:08:11And here's one I did earlier. The pastry's rested. It's chilled.
0:08:11 > 0:08:17We are doing eight big pasties, so there should be enough for everybody to have a nibble.
0:08:17 > 0:08:22Now, am I going to get eight pasties out of this frugal piece of pastry?
0:08:22 > 0:08:24No way.
0:08:24 > 0:08:25What do you mean one?
0:08:25 > 0:08:29Oh, that had to come from a fat lad! Good lad!
0:08:29 > 0:08:34- No, that's about right. - It's too little.
0:08:34 > 0:08:38This quantity of pastry should make about six pasties.
0:08:38 > 0:08:42- Now, what I'm going to do is cut the turnip.- It's a swede!
0:08:42 > 0:08:44It's a turnip!
0:08:44 > 0:08:47Any chefs in?
0:08:47 > 0:08:50CROWD LAUGHS
0:08:52 > 0:08:57Look at that, that is a lovely bit of skirt.
0:08:57 > 0:08:59CROWD LAUGHS
0:09:01 > 0:09:03- It's worth it, though.- So worth it.
0:09:03 > 0:09:07- We are going to chop it, not mince it.- The potatoes are coming.
0:09:07 > 0:09:09Diced bits, like that.
0:09:09 > 0:09:13- Oh!- I think that's enough potatoes, don't you?- Why not.
0:09:14 > 0:09:18This is just about the right amount of meat for six pasties.
0:09:18 > 0:09:19CROWD LAUGHS
0:09:19 > 0:09:23Now, we want the seasoning to go right through the pasty,
0:09:23 > 0:09:26not in dribs and drabs. So, we are going to season each entity.
0:09:26 > 0:09:32- First, put some flower on the meat, so hopefully we'll get a nice thick gravy.- Good Cornish salt, this.
0:09:32 > 0:09:35- Salt's great.- It's got to be peppery as well, hasn't it?
0:09:35 > 0:09:38Yeah. We're gonna need more. Smelling nice.
0:09:38 > 0:09:40It is, isn't it? It's good.
0:09:40 > 0:09:44Now we need egg, for an eggy wash.
0:09:46 > 0:09:50Now, the crimping. There's a lot of trouble with crimping, isn't there?
0:09:50 > 0:09:55One expert pasty maker said, they start off and crimp it in the middle,
0:09:55 > 0:09:58then roll it onto the side and roll it over.
0:09:58 > 0:10:02Ooh, she's got a face like sucking bitter lemons, there.
0:10:02 > 0:10:04What was that about, missus? Is that not...?
0:10:04 > 0:10:07- No, definitely not.- He said, you got a good stack of meat, you see.
0:10:07 > 0:10:11Put the ingredients in the middle and then rolled it over.
0:10:11 > 0:10:14I would have thought you filled half and put over and rolled up.
0:10:14 > 0:10:17- Shall we try?- Yes. Go on, then.
0:10:17 > 0:10:20- Watch the expert. - Let's give it a go, eh?- All right.
0:10:20 > 0:10:23- Oh!- What do you reckon, Kingy? - That's it, dude, you've got it.
0:10:23 > 0:10:27- Then the swedenip.- Yes.
0:10:27 > 0:10:29Le onion.
0:10:29 > 0:10:31- Onion.- I thank you.
0:10:31 > 0:10:37- Thank you.- And then the meat. It is nice actually, skirt. Are we happy?
0:10:37 > 0:10:43A teaspoon of water just to keep it juicy and for extra richness, a dab of butter.
0:10:43 > 0:10:49These are all authentic tips described by Cornish folk. We are not inventing things. Eggy wash.
0:10:49 > 0:10:52- Good eggs in Cornwall.- They have.
0:10:54 > 0:10:58Oh, now I know it's on the top, it's only temporary.
0:10:58 > 0:11:00Please don't shout.
0:11:02 > 0:11:04- What's that?- Don't talk, just go mate, go.
0:11:04 > 0:11:07- Is she cursing? - No, she's not cursing.
0:11:07 > 0:11:13- This expert said you crimp like this. Trust me, roll with me, roll with me. - He's a pastry doctor.
0:11:13 > 0:11:15CROWD LAUGHS
0:11:15 > 0:11:20- I am the pastry padre.- You need to be.- Look at that. You see?
0:11:25 > 0:11:28All we need to do now - lots of eggy wash
0:11:28 > 0:11:30and bake the little beauties.
0:11:32 > 0:11:38Now, a little bird tells me that there are some people who reckon they are expert crimpers.
0:11:38 > 0:11:42Chef from the Eden Project - step up to the oche.
0:11:42 > 0:11:44Come on, come on, come on.
0:11:44 > 0:11:45APPLAUSE
0:11:45 > 0:11:47- What's your name?- Emily.
0:11:47 > 0:11:49Emily, crimp my pasty.
0:12:15 > 0:12:17That is perfect.
0:12:17 > 0:12:21That deserves a round of applause, that. That is brilliant.
0:12:25 > 0:12:27We need to put a hole in them, don't we?
0:12:27 > 0:12:29Because if we don't, they'll explode.
0:12:29 > 0:12:32They will. These are a well packed pasty.
0:12:32 > 0:12:35I think we can take that plunge now.
0:12:35 > 0:12:43All we need to do now is put these in a medium to hot oven for any time ranging from 20 minutes to an hour.
0:12:43 > 0:12:45CROWD LAUGHS
0:12:48 > 0:12:5255 minutes. I reckon they are done.
0:12:52 > 0:12:56- If they are not done now...- They are never going to be done, are they? - Be brave.
0:13:00 > 0:13:02Tell you what - they're hot.
0:13:02 > 0:13:04They look like Cornish pasties.
0:13:04 > 0:13:07Look at them beauties.
0:13:07 > 0:13:12Look at that! A proper pile of pasties via Penzance, Polperro and a bit of Padstowe.
0:13:12 > 0:13:14CROWD CHEERS
0:13:17 > 0:13:21The traditional pasty isn't just a county classic, it's world famous.
0:13:21 > 0:13:24- If we get this wrong, they'll have us in a pasty.- Smells good.
0:13:24 > 0:13:28- What they call a proper job in Cornwall.- It's beautiful.
0:13:28 > 0:13:31- Superb.- Look at all that meat.
0:13:31 > 0:13:35- How does this rank as a Cornish pasty?- Proper.
0:13:35 > 0:13:38It's one of the best I've ever had, certainly.
0:13:38 > 0:13:39Oh, have another piece, sir.
0:13:39 > 0:13:43- Very nice.- What do you reckon? - Really nice.
0:13:43 > 0:13:44- Good!- Hey!
0:13:44 > 0:13:47Oh, go on, take the big 'un.
0:13:47 > 0:13:48Just like my gran's.
0:13:48 > 0:13:52- Just like your gran's?- It's good. - That's a great compliment.
0:13:52 > 0:13:54- Dig in, guys. - You can't beat butter pastry.
0:13:54 > 0:13:57Strong and delicate, like the chefs.
0:13:57 > 0:14:01- Ah, you sweet-talker! - Have you paid her?
0:14:01 > 0:14:04You could smell it was good as you came along with the plate.
0:14:04 > 0:14:08- Yeah, I think the turnip gives the pasty so much.- Swede!- Swede!
0:14:08 > 0:14:10THEY LAUGH
0:14:10 > 0:14:15- Very good, mate. Well done! - I thought I'd chance my arm.
0:14:15 > 0:14:17I'm so chuffed.
0:14:17 > 0:14:22We had a lot to live up to, but our pasty and Emily's expert crimping was a real hit.
0:14:22 > 0:14:26Ooh, now we're up against a county legend of a different kind.
0:14:28 > 0:14:32As always, we are taking on one of the county's top chefs in their restaurant,
0:14:32 > 0:14:35using local ingredients to see who can define the taste of the region.
0:14:35 > 0:14:42It will be up to local diners to decide whose dish best represents the true flavours of Cornwall.
0:14:42 > 0:14:48Our opponent today is multiple medal winning, Kevin Viner.
0:14:48 > 0:14:51No-one knows what the county has to offer better than him.
0:14:51 > 0:14:56He works closely with local food producers and farmers to ensure Cornwall's diners
0:14:56 > 0:14:59always get the best and the freshest on their plates.
0:14:59 > 0:15:02I moved to Cornwall to open a restaurant in '89,
0:15:02 > 0:15:04it seems a million years ago now, but it worked.
0:15:04 > 0:15:08Within three years, we got the first Michelin star in Cornwall.
0:15:08 > 0:15:11Local produce down here is absolutely amazing.
0:15:11 > 0:15:15It's one of the biggest secrets in the UK. The deer here are bigger than Scotland's
0:15:15 > 0:15:18cos of the milder weather. They are fabulous.
0:15:18 > 0:15:20And then the fish - I mean, you get bass like this.
0:15:20 > 0:15:24Sometimes I can't use it. It's so fresh you have to give it a day to relax.
0:15:24 > 0:15:26I've done culinary competitions.
0:15:26 > 0:15:29I represented Great Britain around the world.
0:15:29 > 0:15:33I've won 63 gold medals, five bronze and 12 silver.
0:15:33 > 0:15:36I won the National Chef Of The Year of Great Britain.
0:15:36 > 0:15:41The following year, I got nominated as one of the top ten chefs of the decade.
0:15:41 > 0:15:44To take on the Bikers, my taste of Cornwall is local poached monkfish
0:15:44 > 0:15:47in Cornish red wine, using saffron and pickled celeriac.
0:15:47 > 0:15:49It's just a lovely combination.
0:15:54 > 0:15:56- Kevin.- Hello.- You're a Cornish institution.
0:15:56 > 0:16:00- I know, it's sad isn't it? - He's got more medals, him, than Montgomery.
0:16:00 > 0:16:03Look, I've got my sleeves rolled up, dude.
0:16:03 > 0:16:04Proper warfare.
0:16:04 > 0:16:09So, what out of Cornwall's bounteous larder have you got in your armoury?
0:16:09 > 0:16:14- Well, I thought I'd go nice and simple and take your challenge on with a little baby.- Wow.
0:16:14 > 0:16:16- She's a beauty, isn't she?- She is.
0:16:16 > 0:16:19For the viewers at home this is a monkfish, isn't it?
0:16:19 > 0:16:20That's a monkfish.
0:16:20 > 0:16:22So, what's the title of your dish?
0:16:22 > 0:16:26Monkfish poached in Cornish red wine with a beurre blanc of Cornish champagne,
0:16:26 > 0:16:31with saffron, pickled celeriac cooked in Cornish seaweed out of the Helford this morning.
0:16:31 > 0:16:33- That sounds very good, actually. - Come on, then.
0:16:33 > 0:16:35Shall we prepare this, then?
0:16:35 > 0:16:37I'm sure you've done a monkfish.
0:16:37 > 0:16:38Not of that size.
0:16:38 > 0:16:41You've got to get rid of the membrane, haven't you?
0:16:41 > 0:16:44Yeah. It's also... It's a bit like a shark.
0:16:44 > 0:16:48It's got a cartilage down here. There is no actual bone, so it's really meaty.
0:16:48 > 0:16:53- Do you want me to hold that? - Go on, then. There we go.
0:16:53 > 0:16:57- You can see just pure meat now. - That's quality, isn't it?
0:16:57 > 0:17:00Oh, look at it, man. It's just superb, isn't it?
0:17:00 > 0:17:01Fish is the ultimate fast food.
0:17:01 > 0:17:06- It's instant.- If you get fresh fish, apply fire and you've got something in two minutes.
0:17:06 > 0:17:08Right, we've got to get a move on.
0:17:08 > 0:17:10- So, that goes there and that goes there.- Look at that.
0:17:10 > 0:17:14It's like a family joint. So, what are you doing next, Kev?
0:17:14 > 0:17:16I'm getting things ready for my beurre blanc.
0:17:16 > 0:17:22So, I'm just chopping the shallots and then I've got to go through and do some tomatoes and cucumber
0:17:22 > 0:17:23and pickle my celeriac as well.
0:17:23 > 0:17:27I am going to skin these but not blanch them, put them in boiling water.
0:17:27 > 0:17:29I'm just going to skin it like a fish.
0:17:32 > 0:17:34Right. Celeriac.
0:17:34 > 0:17:37Anything you can do with a potato you can do with this.
0:17:37 > 0:17:41- You can mash it, poach it, grill it, chip it...- Pickle it.
0:17:41 > 0:17:43So, I'm going to pickle it today.
0:17:43 > 0:17:47There's quite a lot of waste in celeriac, isn't there?
0:17:47 > 0:17:51All of this could be washed well, chopped up with onions and tomatoes and make a lovely soup.
0:17:51 > 0:17:54Then puree it. Don't need to throw any of that away.
0:17:54 > 0:17:57I am just going to cut this really, really thin now.
0:17:57 > 0:18:01Basic knives, these. Just keeping them sharp is the trick.
0:18:01 > 0:18:04You've got to keep an eye on it and get this really thin.
0:18:04 > 0:18:07- Yeah! Look at that, eh? - He's a boy, isn't he?
0:18:07 > 0:18:10- Sod the Japanese, we can do it, too. - THEY LAUGH
0:18:10 > 0:18:14- There we go, that's all julienne. - So, how do you pickle it?
0:18:14 > 0:18:17Simple. I've got some white wine here, lemons, sea salt...
0:18:20 > 0:18:22..and a touch of olive oil.
0:18:22 > 0:18:25I don't really want it to boil, I just want the heat to penetrate
0:18:25 > 0:18:29so it opens all the pores and all the pickles go in.
0:18:29 > 0:18:34And the other little thing that is going to go in now is my saffron. Brought this up to the boil.
0:18:34 > 0:18:38- And that's saffron just infused with a bit of water.- No, that's with wine.- Right.
0:18:38 > 0:18:39I want to get it out of the pan
0:18:39 > 0:18:43- because I don't want it to cook any more.- You want that crispness to it.
0:18:43 > 0:18:45Yeah. Well, here's my cucumber.
0:18:45 > 0:18:47It's a monster.
0:18:47 > 0:18:51But cucumber when it is very lightly cooked is great, especially at this time of the year.
0:18:51 > 0:18:54I'm building up colour for the dish. Here we go.
0:18:54 > 0:18:58Now, I've just cheated a little bit. I've reduced some red wine already
0:18:58 > 0:19:00with a bit of shallot and parsley.
0:19:00 > 0:19:05Now, I'm going to use some of my Cornish red wine and that's going to be my poaching liquor. There we are.
0:19:05 > 0:19:08- Oh, we're competing, aren't we? - He's a one, isn't he?
0:19:08 > 0:19:15Another little thing that is going to go in here is my fish stock, which I made a little bit earlier.
0:19:15 > 0:19:19That goes on to get cooking. Right, I'm going to do some grapes now.
0:19:19 > 0:19:21These are going to go in raw.
0:19:21 > 0:19:26- There's a classic fish dish that changed my life, sole Veronique.- Yeah.
0:19:26 > 0:19:30It was one of those moments when as soon as I put it in my mouth, it's affected my cooking.
0:19:30 > 0:19:32Did your mam do that?
0:19:32 > 0:19:35Yeah, that is funny you said about the sole Veronique changed your life.
0:19:35 > 0:19:38It was a plaice Veronique that got me going.
0:19:38 > 0:19:44My mum was disabled, so my dad had to take the cooking on after about 40-odd years in industry.
0:19:44 > 0:19:47He got the cook book out and it was for sole Veronique.
0:19:47 > 0:19:53Well, he'd done it with plaice and we tasted it and thought, this is all right, it's kind of like the future.
0:19:53 > 0:19:56And it is since that point that I started cooking with my father.
0:19:56 > 0:19:59So, I could say it kind of kicked me into it as well.
0:19:59 > 0:20:01- These things are important.- Yeah.
0:20:01 > 0:20:02They make the difference.
0:20:02 > 0:20:06I've got those ready. Right. Now, I'm going to make my beurre blanc.
0:20:06 > 0:20:09- So, that's shallot and champers. - Mm-hmm.
0:20:09 > 0:20:14So, I'm going to poach the fish in here.
0:20:14 > 0:20:17My secret ingredient is Cornish seaweed out of the Helford this morning.
0:20:17 > 0:20:20- This is a bit too tough to eat. - It's like ozone.
0:20:20 > 0:20:23It's chewy. It's lovely for flavour but not to eat.
0:20:23 > 0:20:26- My sister just picked this this morning.- It's not on, Dave!
0:20:26 > 0:20:30- A bit more fish stock.- He's got his sister out plucking seaweed.
0:20:30 > 0:20:35That's coming up to temperature. This is a combination of chicken and veal stock.
0:20:35 > 0:20:39Now, this has got to go into my pan. And that's going to reduce down now.
0:20:39 > 0:20:42And that's going to have some of my red wine in as well.
0:20:42 > 0:20:44It's going to be a nice dark colour.
0:20:44 > 0:20:48Now, a lovely herb for this sort of thing, goes well with red wine, is tarragon.
0:20:48 > 0:20:50I'm just going to put a little bit of that in.
0:20:50 > 0:20:55Cos the red wine's quite powerful, I'm gonna put spring onion in rather than shallot.
0:20:55 > 0:20:58Just a tiny bit. What I'm doing, I'm constructing little steps of flavour.
0:20:58 > 0:21:00- Yes, yes.- So, that goes in.
0:21:00 > 0:21:04With herbs, scissors are really good. You don't want to bruise them.
0:21:04 > 0:21:07This is Greek basil, because it is a lot smaller and tenderer.
0:21:07 > 0:21:09Get all this prepped up.
0:21:11 > 0:21:12Oh, isn't this delicious?
0:21:12 > 0:21:15A little bit of sea salt, olive oil.
0:21:15 > 0:21:18This is going to take about ten minutes.
0:21:18 > 0:21:21I may even leave it slightly medium rare.
0:21:21 > 0:21:23- Yeah.- If we can get away with it.
0:21:23 > 0:21:24That's going to go into my stock.
0:21:24 > 0:21:28The judging panel might be people who like their fish well done.
0:21:28 > 0:21:31- I've turned the lights down.- Ahh!
0:21:31 > 0:21:37- Now, I've got my shallots. - And that's for your beurre blanc. - For my beurre blanc.
0:21:37 > 0:21:39I'm going to put a bit of saffron in this.
0:21:39 > 0:21:41Just a tiny bit.
0:21:41 > 0:21:43I don't want it to be bright yellow.
0:21:43 > 0:21:47- Now, a little bit of butter in life is good, isn't it?- Ah, yes.
0:21:47 > 0:21:50If I whisk this in now, hopefully everything will be cool.
0:21:50 > 0:21:52So, it's coming together now, boys.
0:21:52 > 0:21:55- It's not too yellow, is it?- Heaven.
0:21:55 > 0:21:59I am going to sacrifice this - I'm going to strain it in a while.
0:21:59 > 0:22:01Let them infuse.
0:22:01 > 0:22:06So, what I'm trying to do is, I'm playing with all your taste buds, aren't I? All the textures.
0:22:06 > 0:22:10I need a little bit of this to warm the cucumber in.
0:22:10 > 0:22:13A little bit of sea salt, a little bit of lemon juice.
0:22:13 > 0:22:16OK, let's have a little look at this. That's there, I think.
0:22:18 > 0:22:21- It's not actually how I expected it. - No, it's not as red as I thought.
0:22:21 > 0:22:26Because I've had some red wine poached fish before and it was kind of liverish.
0:22:26 > 0:22:29- I could do it more but it becomes too liverish.- I was hoping
0:22:29 > 0:22:31- yours would end up like that. - Oh, right.- We were!
0:22:31 > 0:22:34We were kind of banking on it, really.
0:22:34 > 0:22:39- Parsley beurre blanc. - Do you rest that fish like you would rest a joint?
0:22:39 > 0:22:41Yeah. The red wine sauce.
0:22:43 > 0:22:46Here's my little bit of champagne now.
0:22:46 > 0:22:49Just going to warm this up, not cook.
0:22:49 > 0:22:55- Have a little smell, it's gorgeous. Smell Pimms?- Summer.- Yes!
0:22:55 > 0:22:59Lovely flavour, isn't it? There goes in that lovely basil.
0:22:59 > 0:23:02Now, I'm going to take this. Give it a light squeeze and that's going in.
0:23:02 > 0:23:04The pickled celeriac.
0:23:04 > 0:23:08Then in goes our grapes, connecting it with the wine.
0:23:08 > 0:23:12- That would make a nice vegetarian dish on its own.- It would.
0:23:14 > 0:23:19- Oh, look at that.- Oh, look at that. It's just cooked nice, isn't it? - Yeah, funnily enough.
0:23:19 > 0:23:22KEVIN LAUGHS
0:23:23 > 0:23:26In goes our tomato.
0:23:26 > 0:23:30Just a touch of basil so that the eye tells them what they are getting. There we go.
0:23:30 > 0:23:32That goes round the dish.
0:23:36 > 0:23:39- That's it, boys.- What's it called, chef?- Hairy Biker Surprise.
0:23:39 > 0:23:41THEY LAUGH
0:23:41 > 0:23:47Nice thought, Kev, but the dish is actually monkfish poached in red wine on a bed of pickled celeriac.
0:23:47 > 0:23:48Looks great, doesn't it?
0:23:48 > 0:23:52Yeah, I think these are sauces that are meant to be used.
0:23:52 > 0:23:56- Everything he does is for a reason. - Yeah, very clever cuisine, isn't it?
0:23:56 > 0:24:00Just think of the best fish you've ever tasted. That's what it's like.
0:24:00 > 0:24:03When you get the pickled celeriac, it nips through the fish.
0:24:03 > 0:24:05Like putting lemon juice on fish.
0:24:05 > 0:24:09Think of that bit more refining and you've got pickled celeriac.
0:24:09 > 0:24:11- This one's not going to be easy. - No, it's not.- No.
0:24:11 > 0:24:13Because that's superb.
0:24:13 > 0:24:18But it's the locals who will decide whose dish is best in a blind tasting coming up.
0:24:18 > 0:24:20That monkfish was really impressive.
0:24:20 > 0:24:24That's the thing about Cornwall, all the fish is really impressive.
0:24:24 > 0:24:27Let's fight fire with fire and get the best sea food we can.
0:24:27 > 0:24:31Do you know what that means? An early start in Newlyn fish market.
0:24:35 > 0:24:39This is Newlyn harbour, where they've been exporting fish since the 16th century.
0:24:39 > 0:24:45- Man, the fleet's massive, isn't it? - It certainly looks alive and prospering, doesn't it?- It does, aye.
0:24:45 > 0:24:47Let's see if we can get some fish.
0:24:48 > 0:24:51- Oh, that's good, isn't it?- Wo-ho!
0:24:51 > 0:24:54Paul Trudgen has offered to show us around.
0:24:54 > 0:24:56- Welcome to Newlyn.- Thanks very much.
0:24:56 > 0:24:59It's a quiet market this morning. Just auctioning right now.
0:24:59 > 0:25:03- They bid on it and then put their tickets in the boxes. - What are the prices like?
0:25:03 > 0:25:06Today, only two boats landed. They are fairly high.
0:25:06 > 0:25:09- What sort of variety do you get? - We are blessed in Cornwall.
0:25:09 > 0:25:15Something like 50, 60 species of fish and sea food landed every day down off the south west coast.
0:25:15 > 0:25:19Just look in all the different boxes. You've got lemon sole, megrim...
0:25:19 > 0:25:21- What's that Paul?- Spotted ray.
0:25:21 > 0:25:23- Conger eel.- Yes. We've got John Dory.
0:25:23 > 0:25:27I love John Dory. St Peter's thumbprint, there. From the Bible.
0:25:27 > 0:25:30Gurney is another species readily available down here.
0:25:30 > 0:25:34And that's a good fish to cook whole because it comes off the bone really well.
0:25:34 > 0:25:36Easy eat, isn't it?
0:25:36 > 0:25:41There's a huge amount of fish and shellfish down here, whether it be megrim or spider crabs
0:25:41 > 0:25:44or whatever, that we haven't developed a taste for yet in this country.
0:25:44 > 0:25:48- Spider crab is so lovely.- Most of it ends up in Spain and Portugal.
0:25:48 > 0:25:51We've got some cuttlefish that landed this morning.
0:25:51 > 0:25:55All of this is cuttle that has been landed overnight or yesterday. All off the south west coast.
0:25:55 > 0:26:00- I've only ever seen cuttlefish on the menu in Europe. - Will this go to France and Spain?
0:26:00 > 0:26:02- This will almost entirely go to Europe today.- Today.
0:26:04 > 0:26:08But a fish's journey from swimming to sizzling doesn't begin here.
0:26:10 > 0:26:16Every day, fishermen cast off and take to the sea in the hope of a cracking catch.
0:26:16 > 0:26:22So we're donning life jackets and climbing aboard and we've even got our own skipper, Jeremy.
0:26:31 > 0:26:35- This is my boat, Alison Louise, named after my wife.- Oh, fab.
0:26:38 > 0:26:41Shiver my timbers. I've got my sea legs. Arr!
0:26:41 > 0:26:42Yuck...
0:26:45 > 0:26:48- Right boys, are you ready for this? - Oh, yes.- Get ready to haul critters.
0:26:49 > 0:26:54- Wahey!- What's in it? - Yes, a big lobster and a crab.
0:26:55 > 0:26:58- How about that? - Oh, fantastic, look at him.
0:26:58 > 0:27:03That is well undersize, that crab, but it's worth having a look at. That's a brown edible crab.
0:27:03 > 0:27:09- He's too small, so he's going back. - Another lobster, goodness me! You boys have got a bit of luck.
0:27:09 > 0:27:14- Hey haven't we?- You have.- Look at that.- That's the best fishing I've had all year.
0:27:14 > 0:27:16- That is a female spider crab.- Yes.
0:27:16 > 0:27:22- All the meat's in the legs with this, but what you get is so sweet.- Unbelievably good.
0:27:22 > 0:27:27- Don't be afraid of him. Actually, it's a female. I'd be afraid of it. - Oww!- Oh, look out!
0:27:27 > 0:27:30- Oww! He's undersized! - He is undersized.
0:27:30 > 0:27:35What I love is, there's an element of respect for what you do and what you catch.
0:27:35 > 0:27:41The fishermen themselves are involved in the sea and the produce of the sea and the danger
0:27:41 > 0:27:48of the sea all the time and the fishermen genuinely respect the place where they go to work.
0:27:48 > 0:27:50And it's a wonderful job.
0:27:50 > 0:27:53How many pots a day would you do in the season?
0:27:53 > 0:27:56Well, we are looking to do 200 in a day.
0:27:56 > 0:28:00I tell you what, when you get home at the end of the day, you are not fit for very much.
0:28:00 > 0:28:02- I bet you're not! - Good tea and into bed.
0:28:02 > 0:28:07I don't know about you, Kingy, but all that sea air has made me hungry.
0:28:07 > 0:28:12Good job I've arranged for local chef, Adam Clarke, to cook up some Cornish catch.
0:28:12 > 0:28:16- I'd love to try the megrim. That's new to me. - It's particular to this area?
0:28:16 > 0:28:17Absolutely. The Cornish sole.
0:28:17 > 0:28:21- That has a lot of taste, it's beautiful.- And now the cuttlefish.
0:28:21 > 0:28:22- Beautiful taste.- That's sweet.
0:28:22 > 0:28:28Really good eat. That's a good looking fish. Do you get much grey mullet down here?
0:28:28 > 0:28:30That's a fish that's very often caught in the winter.
0:28:30 > 0:28:35The red mullet's lovely, but we are looking for a fish we could get a big steak out of.
0:28:35 > 0:28:40We've landed some silver mullet that you guys can have if you want to cook with that.
0:28:40 > 0:28:44It's growing in popularity. We're selling more. We're fighting over it!
0:28:44 > 0:28:47Get off, you! Did you see that? He whipped it off my fork!
0:28:48 > 0:28:50Silver mullet it is, then.
0:28:50 > 0:28:53A parve of it would be perfect.
0:28:53 > 0:28:56Now, a parve is a French way of saying a square piece of fish.
0:28:56 > 0:29:00It would be a shame to let those spider crabs go to waste as well.
0:29:00 > 0:29:02They'd make a great Cornish crab risotto.
0:29:02 > 0:29:05Finished off with scallops smoked in tea.
0:29:05 > 0:29:11And not just any old tea. Tea that's grown right here in Cornwall at the Tregothnan estate.
0:29:13 > 0:29:15- Hello.- Hello, sir. How are you?
0:29:15 > 0:29:18- Welcome to Tregothnan. - Thank you very much.
0:29:18 > 0:29:22Brewmaster Jonathon Jones has offered to show us around his secret garden.
0:29:22 > 0:29:25- The tea garden.- This is fantastic.
0:29:25 > 0:29:30- This is the Cornish tea without the cream.- You've seen tea in India.
0:29:30 > 0:29:35- Yes, in the Cardamom Hills. - But bigger leaf - these are the China-type leaves.
0:29:35 > 0:29:39Most people say they are the best but they are smaller. They give you good stuff.
0:29:39 > 0:29:41You can pluck some if you want.
0:29:41 > 0:29:43You don't pick tea, you pluck it.
0:29:43 > 0:29:48Bushes like this are coming on for ten years old and could produce tea for the next 400 years.
0:29:48 > 0:29:50So, the tea plant is a perennial plant.
0:29:50 > 0:29:56Perennial, evergreen, and this is a kind of camellia. Not many people know the tea they drink is camellia.
0:29:56 > 0:30:00- I have to say, I didn't know that. - It says something about the Cornish climate.
0:30:00 > 0:30:03It does. This is a very cleverly thought out wall garden.
0:30:03 > 0:30:09It catches the micro climate from Falmouth. Even when there's frost in Cornwall, this gets hardly anything.
0:30:09 > 0:30:13This is putting the English into English tea, that's how we think of it.
0:30:13 > 0:30:16- Fantastic, if these walls could talk. - Imagine.
0:30:16 > 0:30:19A bit of a monsoon today, I'm afraid.
0:30:19 > 0:30:22One minute it's sunshine, the next it's pouring!
0:30:22 > 0:30:25- Time for a cup of tea.- You're not wrong.- This is a quick tea tasting.
0:30:25 > 0:30:28Earl Grey is added to citrus bergamia with the tea leaves.
0:30:28 > 0:30:33A few grams in there. We are doing a green tea as well, which is one of my favourites.
0:30:33 > 0:30:36You put the boiling water in here and leave it for four minutes.
0:30:36 > 0:30:41- And that's the optimum, isn't it? - That's right. Gives you a good strong brew.
0:30:41 > 0:30:43So, it's a quick mini processing here.
0:30:43 > 0:30:46This is how it would be done in China, very small scale.
0:30:46 > 0:30:49You lay them out and they wither, allowing the leaf to soften.
0:30:49 > 0:30:52What happens next is, you've got to roll it.
0:30:52 > 0:30:56What you are doing is rupturing the cells in that leaf, forcing the juices
0:30:56 > 0:30:59- and the chemicals to react. - All the oils.
0:30:59 > 0:31:03Exactly. What we are doing here is producing real tea out of camellia
0:31:03 > 0:31:07and depending on how you process it, it gives you different types of tea.
0:31:07 > 0:31:10Afternoon tea, green tea, all starts from the same leaf.
0:31:10 > 0:31:12They then oxidise and start to turn brown.
0:31:12 > 0:31:15After 20 hours you end up with leaves like that
0:31:15 > 0:31:20and after 36 hours they start to look like that.
0:31:20 > 0:31:22So, 36 hours from bush to cup.
0:31:22 > 0:31:23Do you like green tea?
0:31:23 > 0:31:26- Yes.- Right, do you want to taste this one?
0:31:26 > 0:31:28The proper way is to take a spoon.
0:31:32 > 0:31:35You try to blow the air through the back of your throat.
0:31:35 > 0:31:38That gives you a maximum of vapour in tasting.
0:31:38 > 0:31:42- That's disgusting. - Back of the throat.
0:31:45 > 0:31:47You don't have to spit it out.
0:31:48 > 0:31:50Well spat!
0:31:50 > 0:31:55- Quite sweet.- It's lovely. Actually, what a great way to taste tea.
0:31:57 > 0:32:00HE CHOKES
0:32:00 > 0:32:03THEY LAUGH
0:32:03 > 0:32:05It went down the wrong hole.
0:32:07 > 0:32:09That's lovely, isn't it?
0:32:09 > 0:32:11Full of flavour.
0:32:11 > 0:32:13Try the Earl Grey, then.
0:32:15 > 0:32:16- Mm.- Earl Grey now.
0:32:20 > 0:32:22THEY LAUGH
0:32:22 > 0:32:26The whole idea is not to breathe it, it's to drink it.
0:32:26 > 0:32:28- Try one of the herbals, lemon verbena.- Right.
0:32:30 > 0:32:32By George, he might have it.
0:32:35 > 0:32:37Oh, yeah.
0:32:37 > 0:32:42- Now, that I'm not spitting out. I like that, it's lovely. - Could you use that in cooking?
0:32:42 > 0:32:45We are going to do some tea-smoked scallops.
0:32:45 > 0:32:47Which one of your teas could we marry with that?
0:32:47 > 0:32:52Two things spring to mind. Either Earl Grey or the lemon verbena.
0:32:52 > 0:32:55I think the Earl Grey for an authentic tea-smoked taste.
0:32:55 > 0:32:59- We want proper tea.- From the eighth great grandson of Earl Grey.
0:32:59 > 0:33:03Thank you. I'll never look at a cup of tea again the same. Shall we go for coffee?
0:33:05 > 0:33:10- Here we go.- What do you reckon? We've got Cornwall's finest, freshest, fruitiest fish.
0:33:10 > 0:33:13Beautiful. You don't have to go to a fishmonger,
0:33:13 > 0:33:15you can get them straight out of the water.
0:33:15 > 0:33:18- Just stab them. - They are amazing creatures.
0:33:18 > 0:33:21- Shall we tell you what we are going to cook?- Get my juices...
0:33:21 > 0:33:24Yeah, just to kind of titillate your fantasies.
0:33:24 > 0:33:27We are doing a spider crab, lemon and lemon thyme risotto.
0:33:27 > 0:33:32- Lovely.- Topped off with Cornwall's finest tea-smoked scallops.
0:33:32 > 0:33:38Then parve of silver mullet, otherwise known as grey mullet, with a beurre noisette.
0:33:38 > 0:33:43- Oh, beurre noisette's my favourite. - Served on a bed of...- Spinach.
0:33:43 > 0:33:49It will be up to local diners to decide whose dish best represents the true flavours of Cornwall.
0:33:49 > 0:33:53- Look at that fine example.- Look at that.- Grey mullet, or silver mullet.
0:33:53 > 0:33:57If you get the stuff that's caught at sea, it's brilliant.
0:33:57 > 0:33:59The stuff that swims up estuaries, it's a bit muddy.
0:33:59 > 0:34:04- But this, however - look, it's still flapping.- Ha-ha!
0:34:04 > 0:34:06I am just here to be abused every day, me.
0:34:06 > 0:34:10Shall I do the parve and you do the scallops? Cos I can't do them.
0:34:10 > 0:34:14- OK.- I am glad to see you are using a blunt knife, that's brilliant.
0:34:14 > 0:34:18- Why's that?- Because a lot of people use sharp knives, they don't need one.
0:34:18 > 0:34:20They are really easy to come out.
0:34:20 > 0:34:22We don't want a scallop wet, do we?
0:34:22 > 0:34:26They are sponges and they'll go mwoar, and there's no flavour to them.
0:34:26 > 0:34:28And these have a lot of flavour to suck up.
0:34:28 > 0:34:31Look at that lovely fillet of solid fish.
0:34:31 > 0:34:34- Do you know what these are good for? - Ash trays.- No.
0:34:34 > 0:34:37You can spend money, but for scaling fish, this is it.
0:34:37 > 0:34:39Scallop shell? Brilliant.
0:34:39 > 0:34:44Just checking for pin bones. It's like Stevie Wonder reading a book.
0:34:44 > 0:34:47- # I just called to say... - Pin bone you.- #
0:34:48 > 0:34:50A little bit of salt and pepper.
0:34:52 > 0:34:56This is not merely a wok. In the hands of a Hairy Biker, it's a smoker.
0:34:56 > 0:35:03- Give us that a minute.- First off, we place a piece of foil on the bottom of the wok or else you would
0:35:03 > 0:35:05simply burn the bottom out of the wok.
0:35:05 > 0:35:08- I've learnt something. I've never done that.- Haven't you?
0:35:08 > 0:35:10Scatter rice. That's smart, eh?
0:35:12 > 0:35:14Demerara sugar.
0:35:14 > 0:35:19This sugar will smoulder with the scallops.
0:35:19 > 0:35:21Now the tea,
0:35:21 > 0:35:24Cornwall's finest. Tregothnan estate Earl Grey tea.
0:35:24 > 0:35:29- Just to get the smokiness up, some Lapsang Souchong.- Ah!
0:35:29 > 0:35:35A rack, a support. We are going to slice this quite finely on the top, so it's almost like relish, in a way.
0:35:35 > 0:35:40A little olive oil, paint, then salt and pepper.
0:35:40 > 0:35:42Not too heavy on the salt, though.
0:35:42 > 0:35:47Cook them on its own, the salt. Even lemon juice would cook them.
0:35:47 > 0:35:49- Pepper.- From a height - wonderful.
0:35:49 > 0:35:53Put the lid on that, onto the hot plate for about 20 minutes
0:35:53 > 0:35:56until the scallops are smoked through but raw in the middle.
0:35:56 > 0:35:59Big knob of butter in the oil, for melting.
0:36:00 > 0:36:04- Oh, you... - Christmas.- What have you done?
0:36:04 > 0:36:06I've cut my finger, haven't I?
0:36:06 > 0:36:08- Oh, man.- Painful.
0:36:08 > 0:36:11- Put pressure on.- Not that much!
0:36:11 > 0:36:14KEVIN LAUGHS
0:36:14 > 0:36:19Just soften the onions in a big knob of butter and some olive oil.
0:36:19 > 0:36:25I am going to prepare a classic sauce for fish. It's a beurre noisette.
0:36:25 > 0:36:29- When it is translucent, add... - A couple of handfulls of rice.
0:36:29 > 0:36:32THEY LAUGH
0:36:32 > 0:36:33It's all right, pour it in.
0:36:33 > 0:36:39About a couple of handfuls of the finest Carnaroli rice.
0:36:39 > 0:36:44Just stir until it is coated with the butter, the olive oil and the onions
0:36:44 > 0:36:48and the rice will take on a golden hue.
0:36:48 > 0:36:53- This is approximately 100g of butter.- I am going to leave that on the heat.
0:36:55 > 0:37:00I am going to add the zest of a lemon, because it is a lemon risotto, and the juice of a lemon.
0:37:00 > 0:37:04When you are cooking a risotto, make it with chicken stock.
0:37:04 > 0:37:08Could use fish stock. You must have the stock boiling.
0:37:08 > 0:37:12If you have cold stock, every time you add a ladle, it's going to stop cooking.
0:37:12 > 0:37:15- Risotto is a labour of love because you can't leave it, can you?- No.
0:37:15 > 0:37:18Look at this, look. It's starting to froth now.
0:37:18 > 0:37:22That old butter, it's frothing like a really big pig.
0:37:22 > 0:37:26- She's going golden.- It goes all of a sudden, doesn't it?- It does.
0:37:26 > 0:37:28What I am going to do now is stop the cooking process.
0:37:28 > 0:37:31I am going to put the juice of a lemon in it.
0:37:31 > 0:37:37This will be good. So, that's the juice of a lemon and then
0:37:37 > 0:37:42some capers. You want those flavours to infuse all the way through.
0:37:42 > 0:37:44Then we are going to chop some parsley. Straight in.
0:37:44 > 0:37:47We're gonna season that. Season the beurre noisette.
0:37:47 > 0:37:50Changing texture completely.
0:37:50 > 0:37:53- It's a subtle smoke. Nothing too robust.- Too fast...
0:37:53 > 0:37:55No, not fast.
0:37:55 > 0:37:57Take these parve of fish.
0:37:57 > 0:38:01We are not cutting through the fish, just through the skin. Very lightly.
0:38:01 > 0:38:06The skin will naturally contract but that will shape the parve and we don't want that.
0:38:06 > 0:38:08You want a nice level one.
0:38:08 > 0:38:10Nice level parves.
0:38:10 > 0:38:14Look at these, see how they've changed colour. They are done.
0:38:14 > 0:38:16I can move those off the heat.
0:38:16 > 0:38:19What I've done is, I've put a bit of butter in the bottom of the pan.
0:38:19 > 0:38:23Put the spinach in. Just going to season it with a bit of salt and pepper.
0:38:23 > 0:38:25Just to bring the flavours of the veggies out.
0:38:25 > 0:38:29- Literally, once you've rinsed it, that's enough water.- It self-steams.
0:38:29 > 0:38:32So, that will do us.
0:38:32 > 0:38:35That's taken what, two minutes? Massive pan, down to that.
0:38:35 > 0:38:39- It's wilted like a Geordie watching Shakespeare.- I'm gonna use plain sunflower oil.
0:38:39 > 0:38:42We are not far off plating up, are we, Kingy?
0:38:42 > 0:38:47No, not that far, mate. Now, listen to that pan. That's what you want. Just there, like that.
0:38:50 > 0:38:55I'm going to put some cheese in the risotto to finish it. This is a Cornish goat's cheese.
0:38:55 > 0:38:58- A bit similar to pecorino. - All right there, dude?
0:38:58 > 0:39:02Give me a shock. Some lemon thyme. Add it from a height.
0:39:02 > 0:39:08That's Cornish goat's cheese and lemon thyme in, just to finish. Now, some double cream.
0:39:08 > 0:39:12- That's optional, though, isn't it? - Just a tablespoon of that.
0:39:12 > 0:39:14Aye, but anything we can help.
0:39:16 > 0:39:20It's interesting - these two big spider crabs, when they are picked through,
0:39:20 > 0:39:22because all the meat's in the legs,
0:39:22 > 0:39:24gave this. So you don't get much meat.
0:39:24 > 0:39:28It's quite big pieces because I don't want to lose its integrity.
0:39:28 > 0:39:31That's your secret weapon, the spider crab, isn't it?
0:39:34 > 0:39:36This is going to kill them.
0:39:36 > 0:39:37Oh, man, this is lovely.
0:39:37 > 0:39:40I should start plating out the risotto, shouldn't I?
0:39:40 > 0:39:43- Yes, please.- Make sure you've got plenty of spider crab.
0:39:46 > 0:39:47Don't lick your fingers, Dave.
0:39:49 > 0:39:50Look at them.
0:39:50 > 0:39:54That's a very gentle smoke you've got. Some just go fierce, don't they?
0:39:54 > 0:39:56I want scallops, not kippers.
0:39:56 > 0:39:58Challenge is getting really strong, guys.
0:39:58 > 0:40:01I am getting very concerned now.
0:40:01 > 0:40:03I just want to do something here.
0:40:04 > 0:40:06That looks better.
0:40:06 > 0:40:10- Perfect, mate. Cheeky capers.- It brings it alive, doesn't it?- Yeah.
0:40:11 > 0:40:14That shine helps with the fish as well, doesn't it?
0:40:14 > 0:40:19There we have it. Spider crab risotto with tea-smoked Cornish scallops,
0:40:19 > 0:40:24served with parve of silver mullet and a beurre noisette with caper and parsley.
0:40:24 > 0:40:26- And love.- Lots of love.
0:40:26 > 0:40:30There we are - the best of Cornwall on a plate.
0:40:34 > 0:40:35It's lovely and moist.
0:40:35 > 0:40:38The crab's delicate. It hasn't been overcooked, has it?
0:40:38 > 0:40:42- This is one of my favourite bits, I love beurre noisette. - It's scary, isn't it?
0:40:42 > 0:40:45Crisp, moist, seasoned - lovely.
0:40:45 > 0:40:48Now, let's try a little combination.
0:40:48 > 0:40:50That's the final test, isn't it?
0:40:52 > 0:40:54# I'm in heaven. #
0:40:55 > 0:40:58Not too much salt, creaminess, it's a balanced dish.
0:40:58 > 0:41:02It's a full meal but the most important thing is, I want more.
0:41:02 > 0:41:05- Oh, that's good, thank God for that. - I can scoff it now.
0:41:06 > 0:41:08It's the moment of truth.
0:41:08 > 0:41:13The diners here will taste both dishes but without any idea who cooked which.
0:41:13 > 0:41:18First up is Kevin's poached monkfish on a bed of pickled celeriac.
0:41:18 > 0:41:21Superb texture. It's very meaty.
0:41:21 > 0:41:26Very delicate, the fish. The sauce is thinner than I would have liked.
0:41:26 > 0:41:30The fish looked beautiful. It looked like something I wanted to eat.
0:41:30 > 0:41:33I didn't actually think it looked all that appealing.
0:41:33 > 0:41:38Everything about it was delicious. The monkfish, just slightly underdone, which is perfect.
0:41:38 > 0:41:44- The centre of the fish isn't cooked enough.- The presentation, the colour, everything about it was perfect.
0:41:44 > 0:41:46I'm not surprised they enjoyed that.
0:41:46 > 0:41:50Now, it's our turn. Let's hope our seafood medley is as popular.
0:41:50 > 0:41:52Didn't realise how hungry I was.
0:41:54 > 0:41:56Scallop - absolutely fantastic.
0:41:56 > 0:42:00If my wife is watching, that's how you cook scallops and they were lovely.
0:42:00 > 0:42:03Just that hint of smoky flavour. It was gorgeous.
0:42:03 > 0:42:05Second dish - well done, whoever did that.
0:42:05 > 0:42:09To me, totally representative of Cornwall. Cornwall at its best.
0:42:09 > 0:42:14You couldn't have persuaded me to go within ten yards of a crab before this,
0:42:14 > 0:42:17but that risotto was something else. I've been converted.
0:42:17 > 0:42:19THEY CHEER AND APPLAUD
0:42:21 > 0:42:25Thank you so much for having us in your wonderful county.
0:42:25 > 0:42:28- You've had some great food, haven't you?- Yes, fantastic.
0:42:28 > 0:42:31I'll go for that. That's a start, lads.
0:42:31 > 0:42:33If nowt else, it's a start.
0:42:33 > 0:42:35What you have to do now is, you have to vote.
0:42:35 > 0:42:38So, a show of hands, please, for the monkfish.
0:42:41 > 0:42:43Oh...
0:42:43 > 0:42:44THEY LAUGH
0:42:44 > 0:42:48Um, and a show of hands, please,
0:42:48 > 0:42:52for the risotto, crab and smoked...thing. Right, OK.
0:42:52 > 0:42:58You can put them down now. Thank you, thank you. Right, OK.
0:42:58 > 0:43:02Well, the first dish was Kevin's and the second one, obviously, was Dave and I's.
0:43:02 > 0:43:08Although the vote was a little bit one-sided, from my point of view it was very, very marginal.
0:43:08 > 0:43:12And I can't actually tell you what swayed me.
0:43:12 > 0:43:14Kevin, thank you so much for having us here.
0:43:14 > 0:43:18It's been a wonderful afternoon, we've learnt such a lot.
0:43:18 > 0:43:21- It's not a visit, it's friends for life.- Yeah.
0:43:21 > 0:43:23Absolutely, absolutely.
0:43:24 > 0:43:26I can't believe it Dave, a clean sweep.
0:43:26 > 0:43:29To have beaten Kevin is amazing. We had luck on our side.
0:43:29 > 0:43:32And the Cornish fish. We were spoilt for choice, man.
0:43:32 > 0:43:34Cornwall, what a wonderful county.
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