Rick Stein’s Cornwall series 2 episode 6 guide
What could be better than heading out to sea from Newquay on a sunny day? Rick goes on the hunt for spider crab (Cornish king crab) with fishermen of nigh on 60 years, Phil Trebilcock. He loves being on the water more than anything – in fact, he once fished for 90 consecutive days – a local record at the time. Spider crabs start to appear in pots from mid-April and have a slightly sweeter taste than its better-known cousin, the brown crab, Phil is very passionate about their quality and would love more people in the UK to enjoy them. Rick couldn’t agree more. Anyone for a crab sandwich?
In the kitchen, Rick shares how to break the whole crab down and use a mix of the white and brown meat in a fab light lunch with samphire and thinly sliced fennel. Delicious on a warm day with a glass of good white wine.
Next stop for Rick is the famously spooky Bodmin Moor to meet one of the last great 20th century explorers, Robin Hanbury-Tenuison. At his farm on the edge of the moor, Robin, who has completed over 30 expeditions, is now part of an ambitious rewilding project with his son Merlin. This means creating an area where wildlife can thrive – including a first for the country, re-introducing two beavers to the wild.
Recreate Rick Stein’s crab salad recipe at home here.
Rick Stein’s Cornwall series 2 episode 7 guide
Episode seven is a celebration of the Isle of Scilly. Rick boards the famous Sillionian III at Penzance and sets sail on the 2 ½ hour journey across the Atlantic. The crossing can be rather rough, but it’s always worth it when you arrive on the Scillies. On paper, they are part of the county of Cornwall – made up of around 150 islands, five of which are inhabited.
Rick leaves the main island of St Mary’s and heads to St Agnes to learn about making wooden lobster pots before visiting Tresco to explore the Valhalla Museum and discover some of the stories behind the countless shipwrecks that surround the nearby waters. There is history galore around the islands.
Next stop is the wonderful Abbey Gardens, also on Tresco. Home to subtropical plants and bees that feed on the plants and belong to one of a few colonies on the islands. Beekeeper Jilly Halliday is attempting to breed a native Scillonian honeybee to deal with the harsh Atlantic climate – supported by introducing a number of Cornish Black bees to the local species.
Inspired by the fab honey, and after the ferry ride home, Rick cooks his steamed sponge pudding with honey butterscotch sauce and Cornish ice cream in the kitchen at Tresillian House. A nostalgic treat that will have you going back for seconds, we’re sure.
On his time on the Scillies, Rick notes: I can’t help but think I don’t come here enough. These islands, a short ferry ride from Cornwall, provide a wonderfully escape and some good old fashioned niceness.’
Recreate Rick Stein’s steamed sponge pudding with honey recipe at home here.
Rick Stein’s Cornwall series 2 episode 8 guide
The episode starts with Rick taking a rainy drive south towards St Austell for a roadside bite at former employee, Tom – who now runs a popular burger on the a390, Tom’s Take Out. They chat about the past and Rick enjoyed the most popular item on Tom’s menu, the Mexican burger with Mexican cheese, chorizo and jalapenos – delish.
Then it’s into meet one of the largest food producers in the county, Davidstow diary. You’ll no-doubt recognise their famous Cheddar, seen in all supermarkets from St Ives to Stirling. Top quality milk from all around Cornwall goes into making all of their cheeses. Rick follows the cheese making process in their factory from milk to packaged cheese ready to delivered around the country. Head Cheesemaker Mark gets paid to eat cheese, yes really, trying up to 700 every week. He and Rick enjoy a selection of aged Cheddars, including a very punchy 10 year old version, which give Rick an idea…
What better way to celebrate Davidstow’s produce than in the Cornish favourite, cheese scone. Rick add chives to the mix for an extra savoury satisfaction and serves them with extra slices of cheese, pear and a drizzle of honey. Such a simple recipe that everyone can bake at home.
His final stop is the salty old fishing town of Newlyn, the unlikely setting of one of Britain’s most revolutionary art movements. He chats to Barry West at Anchor Studio and discovers an intriguing tale of deception behind one of the most famous paintings produced here.
Recreate Rick Stein’s cheese and chive scones recipe at home here.
Rick Stein’s Cornwall series 2 episode 9 guide
Falmouth Harbour, the third deepest natural harbour in the world, is the location of the opening of episode 9 with views of boats galore bobbing around in the water. Home in the 1700s to our fleet of Royal Mail packet ships that took post and passengers over to mainland Europe – the wealthy captains lived across the water from Falmouth is the lovely little village of Flushing. The harbour is just as busy today, with Navy ships, as well as smaller vessels, coming and going. Rick enjoy a trip out on a Pilot boat, that guides boats around some of the dangerous, rocky spots around the nearby coast. Needless to say, he loved it.
William Golding, Nobel Prize winning novelist of books like Lord of the Flies, who was born in Newquay, is one of Rick’s literary heroes and he’s ever so excited to meet his daughter. She shares that Cornwall, the sea and beaches like Fistral very much inspired his work.
Now onto some food… Rick catches up with Andy Tuck, Head Chef at St Kew, who cooks 90% of his menu over open wood fire – a mix of beech and ash – different wood can change the taste of the final dish. It’s all about instinct, there’s no dials or temperature gauges. He cooks Rick one of his favourite fish, John Dory – seasoned with sea, pepper and fennel seeds – cooked until the skin is crispy. Rick proclaims, ‘this is the best bit of fish skin I’ve eaten in years’.
His last stop is to catch up with an old friend, Paul Jackson, an excellent potter who lives on the banks of the River Camel. Many years ago he made a special collection of water jugs for The Seafood Restaurant – works of art really. His abstract style and rocking jugs are what Rick loves most the work his creates. The decoration on the jugs is inspired by the tropical plants and flowers that grow in his garden – so much bright green lusciousness.
Rick Stein’s Cornwall series 2 episode 10 guide
Foraging is first in the agenda for Rick. The fields and hedgerows in Cornwall are full of edible delights, you just need to know what you’re looking for. Rick heads for a wander by the Camel Estuary with foraging expert Matt Vernon; they search for sorrel, sea arrowgrass and common hogweed, which tastes like ‘asparagus on steroids’. Do be careful when foraging, picking the wrong plant can be very dangerous – if in doubt, don’t eat it. Expert Matt shares his recipe for wild quinoa pilaf with a ‘foraged garam masala’.
Inspired by his foraging experience, Rick cooks a Cornish version of the classic Mediterranean dish – horta pie. Nettles, dandelions, sea beat and sea arrowgrass and greens galore (chard, spinach and chicory would also work well). This mix is packed in filo pastry, feta and onions before going into the oven. Try the recipe here.
Godrevy Lighthouse, near St Ives, and Cornwall inspired much of Virginia Woolf’s literary works, childhood memories of blue sea and sandy beaches – Rick agrees with her on the importance of nostalgia. He meets old friend and long time fish supplier Matthew Stevens to chat about days gone by in Cornwall. His family business goes back over 50 years, and he continues to be fanatically about Cornish seafood to this day.
The episode ends with Rick heading inland to Roche, near St Austell, to enjoy a pint with actor, comedian (most famously, the Kernow King) and passionate Cornishman Ed Rowe, star of the BAFTA winning film Bait. Rick examines the impact of second home ownership on Cornish communities
Recreate Rick Stein’s horta pie recipe at home here.