Rick Stein’s Cornwall TV series

Rick Stein’s Cornwall series 3 episode 1 guide

Rick begins series 3 sharing his love affair with Cornwall in the spot where his passion for seafood began. Exploring the rock pools below his parent’s old house by Trevose Head, Rick forages fresh mussels and heads back to Padstow to rustle up a seafood omelette for breakfast. He talks about how his career began with his first ever cookbook winning a Glenfiddich Award.

South of Bodmin Moor, Rick meets Katie Woods and her partner Glynn, who own and farm one hundred and fifty goats. Katie shows Rick how to make their artisan Polmarkyn grey goat’s cheese, produced at Polmarkyn Dairy Goats Cheese Farm. He then tries the famous cheese, as well as the Polmarkyn white and blue cheese. Leaving the farm with a selection of cheeses and inspired by his visit, Rick shows us how to make the perfect twice baked Cornish goats cheese soufflé – why not pair it with a cold glass of White Burgundy.

Rick escapes the coast and heads inland to meet up with Jack on Bodmin Moor where they reminisce about the Cornish ghost stories Rick used to tell him as a child. Today he has a new one to share; an horrific murder nearly two centuries ago of a young woman called Charlotte Dymond. Meeting with historian, Joanna Mattingly they find out more of the history of Bodmin Moor, including St Nonna’s Church, otherwise known as ‘The Church of the Moors’.

Recreate Rick’s twice baked goats cheese soufflé recipe at home

Rick Stein’s Cornwall series 3 episode 2 guide

Rick meets the author of the award-winning book ‘The Salt Path’, Raynor Winn and her husband Moth amongst an ancient orchard at Haye Farm where the couple make delicious cider. Rick visited the same farm twenty years ago for his show ‘Food Heroes’, and was re-united with the same traditional straw apple-press he saw on his first visit. As well as being an author and a farmer, Raynor has teamed up with Peter Knight and his folk band, Gigspanner – Rick gets a sneak-preview of their rehearsals before they go on tour.

After his visit, Rick heads to the kitchen with a bottle of Raynor and Moth’s cider to prepare a chicken, leek and cider gratin, paired with a glass of cider – of course. He then shares it with old friend and a friendly return to the series, John Harris, head gardener at Tresillian House, who shares with Rick tales of memories of cider-making as a boy.

Finally, Rick heads into Falmouth, one of Britain’s most westerly ports with it’s people shaped by the sea. He discovers an all-female group who sing Cornish sea shanties and celebrate Cornish women like Ann Glanville and Dolly Pentreath. They share with Rick the rich history of this tradition and how they’re bringing it into the present day.

Recreate Rick’s Chicken, Leek and Cider Gratin at home

Rick Stein’s Cornwall series 3 epsiode 3 guide

Rick starts off this episode visiting Tregothnan Estate, Europe’s largest tea plantation right beside the Fal River on the south coast, where the conditions are just right for the perfect brew. He chats to impeccably dressed Head Gardner, Jonathan Jones who explains the tea-making process. Back in the kitchen Rick bakes a fruited tea loaf and slathers with plum compote to indulge in one of his greatest pleasures, afternoon tea.

Next, Rick takes a day trip down to Penzance in West Cornwall for a winter dip in the UK’s largest outdoor sea water lido, The Jubilee Pool which opened in 1935. The lido also has a modern geothermal heating system so swimmers can enjoy the pool all year round whilst soaking up the harbour views. Rick chooses the cold seawater pool for his swim instead of the warmer option – very brave indeed.

Meeting with historian, Barry West, Rick discovers the fascinating and little-known story of Charles Dicken’s time in Cornwall and how the county found its way into one of the most famous novels of all time, A Christmas Carol. In St Just, Rick pops into one of his favourite pubs to chat with Charles Dicken’s expert, Professor John Plunkett, to find out more about the famous author’s visit to Cornwall.

Recreate Rick’s fruit tea loaf recipe at home

Rick Stein’s Cornwall series 3 episode 4 guide

Rick begins this episode driving down Cornwall’s narrow, country roads to visit the ruins of the ancient village of Carn Euny tucked away to the west of Penzance. He meets archaeologist, Winn Scutt, to find out what life was like in Cornwall two thousand years ago. Exploring the ruins, Rick discovers a fugu, an underground shelter of some sorts – but no one has found out what it was used for.

Afterwards, Rick travels up to Truro cattle market, one of the only live cattle markets still operating in the UK. He chats to local butcher, Kevin who shares with Rick the type of cattle he’s looking to buy for his shop. Back in his kitchen and famished, Rick cooks up his favourite Sunday lunch, steak and kidney pudding. Make sure you have a bottle of Bordeaux ready to pour for your guests.

Heading into Falmouth, Rick meets skipper, Luke Powell who takes him on a bracing ride on his beautiful hand-built boat, The Pellew – a replica of a pilot cutter, one of the most famous and fastest vessels to sail the Cornish waters a hundred years ago. It took Luke and his team, using traditional building methods and materials three years to make her.

Recreate Rick’s steak and kidney pudding recipe at home

Rick Stein’s Cornwall series 3 episode 5 guide

Heading back to the Falmouth area, Rick begins this episode meeting oyster fisherman, Ranger, who shows him a fishing method frozen in time. They sail along the Carrick Roads without the use of an engine or winch, dredging for Rick’s favourite oysters – the Cornish Native. Ranger shares his vast knowledge for this species and what the local fishermen do to help with conservation.

Back on dry land, Rick walks up the road to the Falmouth Art Gallery to view the work of the famous 19^th century painter, Charles Napier Hemy. He views one of his most well-known paintings depicting the Fal oystermen over a hundred years ago. Art expert, Henrietta Boex explains to Rick the mystery behind the name of the painting as well as the history of the artist and his life in Falmouth.

After a day out by the water, Rick heads back to his Padstow kitchen to rustle up a comforting fish soup called Cullen Skink – one of his favourite fish dishes to make. This soup makes the perfect fisherman’s lunch after spending a morning out at sea – don’t forget to have some soda bread to mop up the bowl afterwards.

Rick then discovers the surprising story of Cornwall’s former capital, the now the sleepy town of Lostwithiel. He meets with architect, Mark Pearson who tells him the town was once a cosmopolitan and internationally significant port, which boasted a political and administrative complex of buildings to rival the Palace of Westminster.

Finally, just outside Lostwithiel, Rick meets potter Chris Prindl who shows him his current work in progress. Chatting about why he’s made Cornwall his home for the past 25 years and how the surroundings inspire the colour palette for his ceramics. Rick also gets involved and leaves his mark on an impressive stool that Chris is crafting.

Recreate Rick’s cullen skink recipe at home

Rick Stein’s Cornwall series 3 episode 6 guide

Rick begins this episode meeting with artist, Hannah Woodman on Porthgwarra beach. Her paintings are deeply connected to the sea-worn landscape of West Cornwall. They meet at Porthgwarra beach, a small cove tucked beside Land’s End where she roughly sketches the view in front of her. Hannah tries to capture the feel of the landscape as a whole, including the history of West Cornwall and make the work feel immersive.

In the heart of Bodmin Moor, Rick meets Pip and Matt Smith and their heard of 600 red deer on the north Cornish farm that has been in Pip’s family for over three centuries. He discovers they also have their own abattoir and even their own butcher, Ben, who prepares Rick a piece of venison loin for a recipe he has in mind. Back in his Padstow kitchen, Rick makes a magnificent venison wellington with mushroom duxelles and prosciutto, wrapped in golden puff pastry – delicious.

Finally, Rick heads to our pub, The Cornish Arms in St Merryn to catch up with local comedian Johnny Cowling over a pint or two of St Austell Brewery’s finest. He shares with Rick the Cornish comedians who have inspired him, like Jethro. He even got the opportunity to perform with him which kickstart his career in comedy.

Recreate Rick’s venison wellington recipe at home

Rick Stein’s Cornwall series 3 episode 7 guide

The episode begins with a heavy sea mist over Padstow, so Rick decides to start his day by making shakshuka. A great breakfast dish of poached eggs in tomato sauce that hails from North Africa – wonderful if you don’t mind a little heat.

Rick takes a trip on the King Harry Ferry, voted one of the most scenic river crossings in the world. Once across the River Fal, he heads to Soul Farm, an organic market garden that specialises in unusual salad leaves, such as sorrel and land cress. He meets owners, Laurence and Adele Jarrett-Kerr who then make up vegetable boxes and sell them to locals and businesses. Leaving the farm with a freshly picked radicchio in hand, Rick heads back to his kitchen ready to make a radicchio and red onion tart – he thinks you’ll love the mix of bitter and sweet flavours in this dish.

Rick reminisces his time spent with Oscar winning, composer and good friend, Sir Malcolm Arnold. He shares many fond memories when they would meet in their favourite pub in St Merryn, The Farmers Arms, over good food and a pint or two of St Austell beer. Rick then talks with BBC radio broadcaster and Cornishman, Petroc Trewlawny about how the Cornish influenced and inspired Malcolm’s Oscar winning film score for The Bridge on the River Kwai and his other well-known films. Malcom wrote a piece of music especially for the lifeboat men of Padstow named ‘The Padstow Lifeboat March’ after hearing their adventures and bravery out on the water.

Recreate Rick’s raddicchio and red onion tart recipe at home

Rick Stein’s Cornwall series 3 episode 8 guide

Rick begins exploring the history of Cornish mines and the towns of Camborne and Redruth – capitals of the Cornish mining world. In the Basset Mines of Redruth he chats with mining expert, Ben Sumpter, to discover more about Cornwall’s tin and copper mines the stories of the men who worked in the extreme heat. Also, the women known as bal maidens worked at the mines breaking the rocks up with heavy sledgehammers. Ben explains how Cornwall also mined minerals, such as the rare blue cobalt ore used in glazes for wedgwood pottery and became the largest cobalt producers in the whole country.

After his visit to the home of mining, Rick meets Josh Quick, owner and founder of a new botanical spirit, Howl & Loer, Cornish for sun and moon. Rick wonders through their botanical garden, discovering their plants such as Southernwood and fennel. He meets with Josh’s business partners, Leo and Will, as they open a few different bottles of their botanical spirits to try.

Back in the kitchen, Rick makes his version of the official pudding from our late Queen’s Jubilee, the Platinum Pud, a clementine trifle with orange flavoured botanical spirit. The perfect dessert to brighten up the cold winter months.

Heading back to West Cornwall, Rick explores the small mining town of Breage. He meets Trefor Bowen, the churchwarden who shows Rick the remarkable 600-year-old paintings that live inside the church. The paintings on the wall depict 2 figures including St Christopher, patron saint of travellers and the Christ of the Trades. Painted over during Henry III’s reign, they were only re-discovered 300 years ago.

Recreate Rick’s clementine trifle recipe at home

Rick Stein’s Cornwall series 3 episode 9 guide

Rick’s starts this episode back in far West Penwith to meet potter, Catherine Lucktaylor who captures the rugged Cornish landscape in her work. Unlike other potters Rick has met, Catherine shapes all her ceramics by hand and not on a spinning wheel. Once her pots have been fired in the kiln the first time, she paints them with homemade glazes. After a second firing, Catherine’s creations emerge as beautiful, vibrant ceramic pots capturing the colours and movement of her surroundings.

Heading back to Padstow and with plans of heading out on the water to catch seabass dashed due to the weather, Rick heads into the kitchen instead. He shows us how to cook one of his favourite recipes, steamed sea bass with garlic, ginger and spring onion. Make sure to serve it with steamed rice to soak up all the sauce.

Next, Rick meets with Charlie to chat about Cornish wine. Charlie shares how much the Cornish wine industry is growing and that the county now proudly homes 9 vineyards, each producing excellent wine. He brings a few bottles for them to try – finding the perfect wine to go with Rick’s earlier sea bass dish.

Rick travels to far East Cornwall to the town of Launceston, which borders neighbouring county, Devon. His discovers one of his favourite poets used to call this town home, Charles Causely. Rick visits the home of Causely, where he wrote most of his poetry and chats to author, Patrick Gale who’s written a book on Causley’s fascinating life. Patrick believes Causely is Britain’s greatest second world war poet. After Causely’s time at war, he lived a simple and humble life back in Launceston as a primary school teacher and wrote about his Cornish life.

Recreate Rick’s steamed whole sea bass with garlic, giner and spring onion recipe at home

Rick Stein’s Cornwall series 3 episode 10 guide

In the final episode of the series, Rick visits the fishing port of Boscastle, tucked in amongst a natural fortress against the Atlantic Coast. Here he discovers a fabulous seafood restaurant, The Rocket Store. Like its name, the restaurant historically housed rockets used to fire safety ropes out to sinking ships two hundred years ago. Now owned by best friends, Freddie, and Alex, they pride themselves on serving simply cooked local seafood. Rick takes a seat to try some of their well-loved dishes including grilled scallops in seaweed butter.

Travelling up the coast towards Bude, Rick visits Re-Growth Mushroom Farm, Cornwall’s only dedicated organic mushroom farm. After learning about how they grow the mushrooms, Rick tries their homemade mushroom pâté. Back in the kitchen, Rick’s inspired to use lion’s mane, shiitake and oyster mushrooms paired with broccoli for a quick and easy stir-fry, perfect for a mid-week supper.

For his final adventure, Rick makes the journey to Mousehole, where he spends a surreal afternoon watching a German film crew working on a long-running and well-loved TV series, written by author, Rosamunde Pilcher. He discovers this is a major reason why so many Germans love to visit the county that Rick calls home.

To find out more about Pilcher and her life, he meets her son, Mark, and daughter, Pippa. They share stories of their life growing up in Scotland and their family holidays to Cornwall. As Rosamunde was born in West Cornwall, they explain that these annual holidays to the Southwest were really for their mother, who needed that injection of Cornwall back in her life to inspire her novels.

Recreate Rick’s mushroom and broccoli stir fry recipe at home

• Twice Baked Goat’s Cheese and Thyme Soufflé
• Cider, Chicken and Leek Gratin
• Fruit Tea Loaf
• Steak and Kidney Pudding
• Cullen Skink
• Venison Wellington
• Radicchio and Red Onion Tart
• Clementine Trifle
• Whole Sea Bass with Garlic, Ginger and Spring Onion
• Mushroom and Broccoli Stir Fry

Rick Stein’s Cornwall series 2 episode 1 guide

The new series of Rick Stein’s Cornwall begins with him taking a trip down memory lane in Padstow – where is all began over 50 years ago. Tales of The Seafood Restaurant starting life as a disco called The Purple Tiger, fighting fishermen and being knocked out by a jouster. Going from nightclub owner to chef overnight kickstarted his passion for fresh fish from the quay in Padstow, plus the good old days filming with Keith Floyd.

Rick’s first drive of the series takes him up the coast to Bude. Right on the Cornwall and Devon border, this popular holiday spot is home to a stunning sea pool that families and swimmers galore enjoy throughout the year. The water was just 10 degrees when Rick took a dip – cold water swimming at it’s best with views over Summerleaze Beach. Next stop was the nearby museum to learn about Sir Goldsworthy Gurney – a Cornish inventor who dreamt up the The Gurney Stove radiator. Cutting edge of Victorian heating engineering.

From one end of the county to the other, in Sennen, near Land’s End, Rick heads up with local fisherman Ben George to catch some pollock. They had to contend with some seriously choppy water to get one mile off shore to Ben’s fishing ground – not for the faint hearted, his days at sea are limited by the weather. He doesn’t use any nets to get his catch, just six hand lines. This helps to catch first class quality fish and preserves the local fish stocks too. If you spot pollock in your local fishmonger, give it a go if you love white fish like cod or hake.

Recipes in episode 1 include classic fish pie. Cooked at the fab Tresillian House, near Newquay, Rick uses pollock from his fishing trip at Sennen and smoked haddock in this comforting favourite – he says ‘there is no better fish dish in the world than British fish pie with boiled eggs and parsley’. The pie gets a firm stamp of approvable from the wonderful Head Gardener at Tresillian, John Harris – a star you will remember from series 1.

Recreate Rick Stein’s fish pie recipe at home here.

Rick Stein’s Cornwall series 2 episode 2 guide

Rick spent the first half of this episode exploring the wonderful West Cornwall town of St Ives. Taking in views of Porthmeor beach, a favourite with dog walkers and surfers alike, he visits St Nicholas’ Chapel on the island before meeting artist Anthony Frost to learn about Cornish fishermen turned artist, Alfred Wallis. He only started to paint, with no formal training, aged 70 and his famous works feature port landscapes and fishing scenes. His old house can be found on Back Road West in the heart of the town and his grave can be visited in Barnoon Cemetery that overlooks Porthmeor.

From coast to country, Rick’s next stop is to meet Michelin starred chef turned farmer Dan Cox at Melilot Farm in St Mellion. Dan’s passionate about producing great quality meat and growing the best vegetables and believes the soil is the key to his success.

After meeting Dan Rick shares his recipe for lamb navarin – a simple French stew, best made with spring lamb, served with seasonal vegetables and plenty of buttery mashed potato. A future family favourite, we think.

The episode ends at St Neot Church. Home to some of the finest stained glass windows in the country – a subject close to Rick’s heart as both his parents loved exploring churches when he was young.

Recreate Rick Stein’s lamb navarin recipe at home here.

Rick Stein’s Cornwall series 2 episode 3 guide

Episode 3 begins in one of the most peaceful places in the whole of Cornwall, Frenchman’s Creek on the Helford River. Made famous by Daphne Du Maurier’s classic novel of the same name, Rick enjoys a slow boat trip along the river whilst chatting about Daphne’s love of Cornwall. He then meets Springwatch presenter and biologist Gillian Burke for a walk through the temperate rainforest that runs along the banks of the river – learning about how special and rare this sort of environment is. Very verdant indeed.

Next stop for a Rick is a long drive north to Bude to meet the owners of Cornish Charcuterie, Richard and Fiona. Charcuterie needs a dry atmosphere to cure properly and they’ve successfully create a way to create salami, chorizo, pate and rillette that compete with the very best equivalents from France, Spain and Italy. Our business were actually their very first customer, stocking a range of their products in our deli in Padstow.

Back in the kitchen at the beautiful Tresillian House, Rick cooks up a childhood memory of breaded ham with proper salad cream, served with new potatoes, boiled eggs and salad. He takes a moment to share his High Tea with Head Gardener John Harris. A real Cornish hero.

Recreate Rick Stein’s baked ham recipe at home here.

Rick Stein’s Cornwall series 2 episode 4 guide

Rick began this episode by sharing the tale of the Mermaid of Zennor – a small village between Land’s End and St Ives. So the story goes, a beautifully dressed women would occasionally attend church services, wowing them with her appearance and singing voice. One day a local man followed her home, and was never to be seen again. Was he drowned or did he go to live with her at sea?

Helping with a local seaweed harvest was next on the agenda. Taking to the water near Land’s End – seaweed forging is a very popular pastime over in Japan and is gaining in popularity in Cornwall now too. The Cornish Seaweed Company are a small team of passionate seaweed foragers and farmers based on West Cornwall’s rugged coast that offer a range of organic seaweeds for use in everyday cooking. Discover more here.

In the kitchen, Rick made good use of the foraged seaweed to cook his gurnard with parsley, garlic and land and sea spaghetti – a rather nice seafood supper dish, especially if you love his crab linguine. The combination of traditional spaghetti and its salty, sea-based equivalent really makes this recipe sing.

Now for one of Rick’s favourite clips of the whole series, stock car racing at United Downs near Redruth. Excitement and community is at the heart of the sport, which the Cornish are rather good at, including multiple world champion, Bill Hatten. Rick says ‘I just think it’s a great afternoon’s entertainment’.

Near Bodmin Moor, Rick visits expert craftsman, Charles Atkinson, who traditionally hand forges chef’s knives from single sheets of steel. Very impressed with the knives was Rick too.

Recreate Rick Stein’s gurnard spaghetti recipe at home here.

Rick Stein’s Cornwall series 2 episode 5 guide

Rick meets award-winning local artist Sue Read in her ‘office’ at Porthcothan Beach, not far from Padstow. She paints waves and beaches so perfectly and captures the energy of the waves by going for a swim. One of Rick’s favourite past times too.

On the southern coast opposite St Micheal’s Mount, Rick visits Mousehole where he visits The Ship Inn. A firm favourite of poet Dylan Thomas, who often enjoyed a pint there with his wife. He said of Mousehole, ‘It’s the loveliest village in England.’ Rick learns more about this special place from local, John Pender – who also shares the story of legendary fisherman Tom Bawcock. Back in the 16th century he saved the village from starvation but providing a mighty catch for all to enjoy, including mackerel in the famous stargazey pie. Each year on the 23rd December Tom is celebrated by all in the area.

Back in the kitchen at , Rick shares his version of stargazey pie – an impressive centrepiece for any seafood lovers’ dinner party. Fish pie with a twist. Once cooked, he serves the dish to John for his approval – ‘this is Cornwall at it’s very best’.

Finally, following in the footsteps of one of his literary heroes, Rick roams the dramatic north Cornish coast at Beeny Cliff to tell the story of one of Britain’s best-loved writers, Thomas Hardy, and his little-known love affair with a Cornishwoman.

Recreate Rick Stein’s stargazey pie recipe at home here.

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.

Rick Stein’s Cornwall series 2 episode 11 guide

Rick heads out on the water around the Roseland Peninsula to witness one of the most unique ways of fishing. Razor clams burrow into the sandy seabed, but a sprinkling of a salt solution piques their interest, and they pop caught up to say hello. Rick tries one raw and proclaims ‘they’re delicious. So sweet, like scallops, and salty too’. He and the crew on the boat all agree that more people should eat this superb shellfish from the UK.

Back in his Cornish kitchen at Tresillian House, Rick shares his recipe for grilled razor clams with onion, garlic, tomatoes, parsley and breadcrumbs. Based on a dish from his Basque travels, it’s a simple way to enjoy razor clams at home which are now available in some supermarkets as well as fishmongers. Very much a taste of the sea.

Further down the coast at the old fishing port of Newlyn, Rick visits the very unassuming tidal observatory that sits on the end of the harbour. The small shed, Grade-II listed, is responsible for measuring the mean sea level for the whole country. Rick meets expert, Richard Cockram, who’s just written a book about the history of the observatory – from winding a well by hand, right through to the automated systems used today.

Whilst in the area, Rick learns about the Newlyn School. A group of local artists that set about teaching local fishermen extra skills to fall back on if the fishing industry collapsed. These skills included copper work, making cups, kettles, jugs and more, so of which are on display at the Penlee Gallery in Penzance which Rick meets Catherine Wallace to chat more about the Newlyn School.

Recreate Rick Stein’s razor clams recipe at home here.

Rick Stein’s Cornwall series 2 episode 12 guide

Rick meets up with artist Kurt Jackson at Land’s End to discuss Turner’s famous paintings, including watercolours of the Cornish coast. Kurt has since recreated modern versions of Turner’s work, in his own style. Engaging in nature with a paintbrush in hand. The pair then pay a visit to Marazion and perhaps Cornwall most recognisable places, St Micheal’s Mount. The location of Turner’s famous oil painting – which he produced over 20 years after visiting it.

Across Mount’s Bay and along from Penzance, Rick stops by Newlyn fish market where up to 60 species are readily available at auction each morning. It’s one of the UK’s busiest ports with around 150 boats coming and going. Rick meets Head Auctioneer Ian Oliver to help unload a catch of the very freshest Dover Sole, lemon sole, megrim (Cornish) sole, John Dory and monkfish. Ian then discusses the recent change from a traditional shout auction to a digital version.

Back in the garden at Tresillian House, Rick fired up the BBQ to cook monkfish with red pepper sauce and olive oil mash. A fab way to cook this Cornish catch with its meaty texture.

Finally, Rick pays a visit to Caerhays Castle near St Austell to learn about their nationally recognised magnolia collection.

Recreate Rick Stein’s grillade of monkfish recipe at home here.

Rick Stein’s Cornwall series 2 episode 13 guide

Ready for spring? Rick crosses the Camel Estuary from our beloved Padstow to meet Jak from St Enodoc asparagus – one of our long time suppliers. The season for this fab vegetable is very short, around 6 weeks during April and May. Cooked al dente with hollandaise sauce is the finest way to enjoy it.

Back in the kitchen at Tresillian House, Rick shares his recipe for vegetable melange with beurre blanc. A real celebration of the fresh vegetables straight from the garden (and Jax’s field).

Lunch with Emily Scott overlooking the beach at Watergate Bay. Emily cooks Rick the dish that she proudly served with Joe Biden during last summer’s G7 in Cornwall. Turbot on the bone with a miso butter sauce and a glass of White Burgundy. It doesn’t get better than that.

Surfing with the Wave Project at Gwithian, near St Ives. Rick meets CEO of the charity who work with young people to improve their mental health, build confidence and develop relationships through using surfing as a therapy.

Recreate Rick Stein’s vegetable melange recipe at home here.

Rick Stein’s Cornwall series 2 episode 14 guide

The episode starts in the south coast town of Looe, where Rick meets Dr Joe Ezra to discover a story new to him that dates back to the 1600s when pirates that would kidnap the Cornish and keep them as slaves.

Fishing is next on the agenda, as is often the case for Rick. He meets Pete Green, one of the last fishermen out of St Mawes, across the water from Falmouth. He singlehandedly operates a trawler that would normally need three people and wouldn’t have it any other way. He was born to fish. Some of Pete’s prime catch is sold by his wife at a popular fish stand on the quay – a must visit if you’re in the area and searching for supper.

Seeing Pete land his fish has given Rick an idea for a recipe to cook back in the kitchen at Tresillian House. Fillets of lemon sole coated in semolina and a simple salad of green leaves, tomatoes (with plenty of salt), avocado and basil. Try the recipe for a light lunch or supper at home.

Rick then pays a visit to Mackerel Sky seafood bar in Newlyn. A very popular little spot near the harbour that serves small seafood plates that make everyone smile – include Cornish crab nachos and butterflied mackerel with horseradish cream, pickles and chives. Delish.

Last spot of the episode is Porthpean near St Austell.

Recreate Rick Stein’s warm sole salad recipe at home here.

Rick Stein’s Cornwall series 2 episode 15 guide

After a quick trip on the passenger ferry from Plymouth to Cornwall – the oldest established passenger ferry in the UK; running since 1200s. Rick explores the Rame Peninsula, beachcombing at Whitsand Bay with Lisa Woolett – a photographer and avid beachcomber. She shares some of her greatest and favourite finds on the beach, including a bone comb and various pieces of LEGO, that fell into the sea back in 1997 when the Tokio Express container ship came into trouble. Pieces are still found regularly on Cornish beaches to this day.

Rick then hits the road up to Bude to discover an extraordinary collection of photographs that date back to the mid 1800s. Everything from portraits to everyday life in Bude, all taken by the Thorn family. Generations of skilled photographers with many tragic stories to tell

Cornish pasties are up next. 120 million are made each year, earning £300 million for the country. Rick meets local oracle historian Ben Sumpter at a mine near Land’s End to learn the history of Cornwall’s most famous food product. What started out as a dish enjoyed by the upper class, using venison, then became a more humble form of fuel for the Cornish miners. So the story goes, the miners would would the pastry by the crimped edge, eat the filling and toss the ‘rope’ or crimp once done.

Skirt steak, swede, potato and onion (never carrots). The only four ingredients in a proper Cornish pasty. Pack as much of these as you dare into a 20cm circle of pasty and then crimp and brush with beaten egg before baking. Rick shares a proper pasty with the legendary John Harris – who declares ‘it’s moreish that. The more you eat the more you want’

Recreate Rick Stein’s Cornish pasty recipe at home here.

• Episode one: Fish pie
• Episode two: Lamb navarin
• Episode three: Baked ham
• Episode four: Gurnard with parsley, garlic and land and sea spaghetti
• Episode five: Stargazey Pie
• Episode six: Crab salad with fennel and samphire
• Episode seven: Steamed sponge pudding with honey and butterscotch sauce
• Episode eight: Cheese and chive scones
• Episode ten – Horta pie
• Episode eleven – Shangurro razor clams
• Episode twelve – Grilled monkfish
• Episode thirteen – Vegetable melange with beurre blanc
• Episode fourteen – Warm sole salad
• Episode fifteen – Cornish pasty

Rick Stein’s Cornwall episode 1 guide

Begins at Polventon House, Rick’s childhood holiday home that his father and uncle built on Trevose Head – a few miles south of Padstow. This is where Rick’s love story with Cornwall started, as far back at 1947. Here, Rick shares stories of growing up and the dishes his mother and father would cook – including fish cakes, grilled mackerel and fresh lobster from Mother Ivey’s Bay.

Rick then heads to the far south west and Cape Cornwall to meet one of Cornwall’s most famous artists, mixed media painter Kurt Jackson. The moving landscape of West Penwith has inspired so many British artists including Barbara Hepworth and Kurt himself. They wander down through the Kenidjack Valley, a is a place that’s steeped in mining history, glorious flora and fauna and the location of Kurt’s latest project.

At Tresillian House, near Newquay, Rick meets with the rather lovely Head Gardener, John Harris – who has the best Cornish accent you’re ever likely to hear. John, who’s been Head Gardener at Tresillian House since 1984 walks Rick through his apple orchard which is full of ancient Cornish varieties including aromatic, pear apple and gillyflower. The orchard was planted in 1991 to help protect as many old varieties of apples from around the county as possible. In Rick’s words, ‘Good cookers and good eaters galore’.

Recipes in episode 1 include Apple Charlotte. Cooking alfresco in the garden at Tresillian House, Rick follows his mother’s recipe for this simple dessert which celebrates John’s wonderful Cornish apples. Best served with lashings of custard after a main course of roast beef – Sunday memories for Rick.

Recreate Rick Stein’s Apple Charlotte recipe at home here.

Rick Stein’s Cornwall episode 2 guide:

Rick’s Cornish adventure continues on the south coast at Looe with Giel Spiering, Founder and Producer of the award winning Cornish Gouda Company. At just 19 years old, Giel founded the Cornish Gouda Company and produces the cheese by hand using traditional techniques learnt in Holland.

Still on the south coast, next up is the picturesque harbour setting of Mevagissey (Cornwall’s second largest fishing ports), where Rick meets with Jeremy Blackmore from The Fish Grill & More. A humble fish van that only serves the freshest local seafood – including Cornish sardines (also known as pilchards), scallops, mackerel and pollock, so Rick had to sample of few delicious morsels whilst chatting to Jeremy about the area and the fishing heritage of the village. All the fish was simply cooked to Rick’s liking with a sprinkling of salt and pepper.

This is followed by the smoothing sounds of the Stuns’ls Sea Shanty Group singing live from Mevagissey Harbour, including Cornwall my home, Nelson’s Blood and Drunken Sailor. They’re are a small shanty group, who sing to have fun and keep the heritage of sea shanties alive. Very pleasing indeed.

Recipes in episode 2 include a celebration of Giel’s fantastic cheese – Cornish Gouda quesadillas with caramelised apple and onion and a pico de gallo salsa. Delish!

Recreate Rick Stein’s Cornish Gouda quesadillas with caramelised apple and onion here.

Rick Stein’s Cornwall episode 3 guide:

This episode begins in the north of county near Launceston at Tom Adams’ much-loved Coombeshead Farm. Set in 60 acres of meadows, the farm specialises in high quality seasonal produce and provisions, including Coombeshead Bakery which is tucked away in a converted barn. Rick loves sourdough and personally choose Coombeshead to supply our restaurants, so he had to chat with Head Baker, Ben Gazer about the secrets behind the perfect loaf.

Then, at the other end of the county, Rick explores the town of Penzance. First stop, the top of the high street where a state of chemist Humphry Davy can be found. The Davy lamp allowed miners to work in the presence of flammable gases without the risk of explosion and saved countless lives. After a short wander, Rick popped into the famous Admiral Benbow pub. The cosy interior of the pub houses a vast collection of maritime artefacts rescued from numerous shipwrecked vessels which foundered on the Cornish coast over the last 400 years. Famous visitors to the pub include the Rolling Stones and Madness.

Nothing says summer in Cornwall like cooking on the beach. For his final stop of the show, Rick is at Rock Beach for a special clambake with Jack Stein, Ross Geach from Padstow Kitchen Garden, Andrew Tuck, Source Cocktails and many others. On the feasting menu: Padstow lobster and crab from Murt’s Shellfish, oysters, clams and mussels from Porthilly Shellfish and local slaw from Padstow Kitchen Garden.

Recipes in episode 3 celebrate Rick’s visit to Coombeshead Farm – including pork chops with Savoy cabbage and sloes, plus sourdough and pork pies.

Recreate Rick’s pork chop recipe here.

Rick Stein’s Cornwall episode 4 guide: 

Cold water swimming is a passion of Rick’s and so, episode four begins with him showing you where he loves to swim most days (regardless of the water temperature) – the Camel Estuary.

Staying local to Padstow, Rick nips across the water to the small cove of Porthilly to see Tim Marshall at Porthilly Shellfish – who have supplied our restaurants in Cornwall and beyond for many years no. If you’ve ordered oysters when dining with us you’ve probably enjoyed some of Porthilly’s finest. As well as the oyster beds, Tim and his family grow mussels and clams too, which are delightfully sweet.

Next up is a bit of Cornish history at Launceston Castle. Now protected by English Heritage, it was once the administrative headquarters for the Earl of Cornwall – a significant location where control could be kept over the various estates in the area.

During his time in Launceston, Rick also visited St Mary Madelene Church – one of the most impressive and beautiful late medieval churches in Cornwall. It features superb carved detail on the exterior and a wealth of historic memorials and woodwork inside.

Recipes in episode 4 both celebrate the freshest Cornish shellfish from Porthilly Shellfish – moules marinière and Porthilly oysters.

Recreate Rick’s moules marinière recipe here.

Rick Stein’s Cornwall episode 5 guide:

No series about Cornwall would be complete without heading out on the water to catch from crab. Episode 5 starts with Rick and Padstow fishing legend, Johnny Murt from Murt’s Shellfish, heading along the Camel Estuary in search of the best catch. Johnny and his family have supplied our restaurants in Padstow for many years and jolly good it is too.

In between St Ives and Land’s End, Rick and his good friend Barry Humphries head out for a walk at Zennor Head. A very special stretch of National Trust coast close to the village of Zennor where The Gurnard’s Head and Tinner’s Arms are must visits.

Back on home turf nearer Padstow, Rick and Barry visit the rather lovely St Enodoc Church at Trebetherick. Famed for being a place that Poet Laureate Sir John Betjeman loved greatly and is now buried in the grounds and its views out over Daymer Bay.

As you’ll know from watching episode 4, Rick loves cold water swimming, so he had to meet up with the Bluetits swimming club at Perranporth Beach during the series. The Bluetits are a national community that thrive on: ‘Year-round open water swimming with an emphasis on experiencing the thrill of skin swimming.’

Recipes in episode 5 include Padstow crab omelette and salmon fish cakes.

Recreate Rick’s crab omelette recipe here.

Rick Stein’s Cornwall episode 6 guide

Episode 6 begins with a visit to the wonderful Camel Valley Vineyard to chat to winemaker Sam Lindo – son of Bob and Annie who founded the vineyard in 1989 – and lend a hand with the harvest. The vineyard is tucked away in the countryside between Wadebridge and Bodmin and we’re proud to have listed their Cornish sparkling wines for over 20 years – with the standout bottle being their Pinot Noir Rosé Brut. Rick also celebrated the Lindo’s during his 2004 Food Heroes Series.

After a sip or two of Camel Valley’s finest, it’s fishing time for Rick in Padstow with our very own fishmonger, Flea Thompson. Padstow born and bred, Flea has spent all of his life fishing along the Camel Estuary – often returning to shore with sea bass and mackerel aplenty. They stop off at a private cove for an alfresco lunch of BBQ mackerel.

Finally, Rick takes a journey to the south coast and the much-loved, Lost Gardens of Heligan to catch up with Tim Smit – Co-Founder of The Eden Project who also jointly discovered, restored and has written a book about the Lost Garden of Heligan, near Mevagissey. He’s passionate about connecting people to the natural world and shares his views about Cornwall with Rick during an interesting wander around the gardens.

Recipes in episode 6 include BBQ Cornish mackerel recheado.

Recreate Rick’s recipe for mackerel recheado at home here.

Rick Stein’s Cornwall episode 7 guide:

Join Rick for a 30 minute celebration of Fowey and the surrounding area.

• Exploring Fowey by boat with friend with Cathy St Germans
• Fitzroy restaurant and North Street Kitchen in Fowey with Head Chef Ethan Friskney-Bryer
• St Catherine’s Castle and Readymoney Cove in Fowey
• Colwith Vodka Distillery
• Nancarrow Farm feast night with chef Jack Bristow

Recipes in episode 7 include pancakes with vodka, lemon, a wild blackberry compote and Cornish clotted cream.

Recreate the recipe at home here.

Rick Stein’s Cornwall episode 8 guide:

Episode 8 starts in the north coast fishing village of Port Isaac. Rick meets local crab and lobster fishermen Callum Greenhalgh on his boat Mary D. Callum’s family run Fresh from the Sea – a great little fish shop in the heart of the village that celebrates all things seafood like crab sandwiches, lobster salad, oysters, mussels and more.

Whilst in Port Isaac, Rick catches up with old friend, and former chef at The Seafood Restaurant, Nathan Outlaw – who has two Michelin starred restaurants in the village. His ethos is very similar to Rick’s, source the freshest, local seafood and cook in simply. On the menu is lobster risotto using a rich lobster stock that Rick helps to prepare.

Back across the Camel Estuary, Rick visits another former chef from our restaurants and current produce supplier, Ross Geach from Padstow Kitchen Garden, Trerethern Farm. Located about a mile from The Seafood Restaurant, Ross grows some of the best vegetables in the country including broccoli, salad leaves, padron peppers, carrots and kalettes.

Recipes in episode 8 include lobster risotto with Nathan Outlaw and Cornish briam – a take on a popular Greek dish of roasted vegetables.

Recreate Rick’s Cornish briam recipe here.

Rick Stein’s Cornwall episode 9 guide:

Join Rick for a trip on the world’s busiest chain ferry that links Cornwall and Devon across the Tamar River – on the Torpoint ferry Rick chats to ferry controller Mike Bright. Following this short journey, he explores Torpoint, a town on Cornwall’s Rame peninsula, with historian Harry Bennett.

Now for a real highlight of the series, Rick visits the mystical woodland setting of Golitha Falls, near Liskeard, to find the spectacular cascades and waterfalls. Whilst here he also chats to the very lovely Dawn French about all things Cornwall, including why she’s made it her home.

Rick then heads down to the south coast to visit Seth Pascoe at Cornish Seaberry Co to learn how and where his produce grows. As well as being great to cook with, Cornish Seaberry have partnered with Cornish drinks companies Colwith Farm Distillery and Driftwood Spars Brewery to create vodka and beer flavoured by their berries.

For the cooking scene in this episode, Rick is back in the garden at Tresillian House to show you a recipe that celebrates produce from Seaberry farm.

Recipes in episode 9 include duck breast with sea buckthorn berries, chilli and ginger. Served with wok fried greens.

Recreate Rick’s duck breast recipe here.

Rick Stein’s Cornwall episode 10 guide:

Rick heads into the bowels of Cornwall with author Philip Marsden, deep into the China Clay pits, to discover what is known locally as White Gold, one of this county’s most important industries.

He then climbs the Cornish Alps, huge slag heaps created by the clay mining and some of Cornwall’s highest land.

After a wild swim with Shonna Hands at one of Cornwall’s picturesque hidden coves, Polridmouth, Rick cooks a simple recipe for BBQ sea bass with a fennel mayonnaise – telling you how to make the perfect homemade mayonnaise in the process.

In the far west of the county, on the Land’s End peninsula, Rick introduces us to his niece, Lucy Stein, a modern artist who explains her deep spiritual connection to Cornwall – including a wander at Boscawen-un stone circle close to St Buryan.

Recipes in episode 10 include whole BBQ seabass with a fennel mayonnaise and poached pears with blackberries.

Recreate Rick’s spiced poached pears recipe here.

Rick Stein’s Cornwall episode 11 guide:

In this episode of Rick Stein’s Cornwall you will explore the world-famous Barbara Hepworth Sculpture Garden in St Ives with artist Anthony Frost –  noted for his abstract works consisting of brightly coloured prints and collages. Fish for red mullet on the Lizard with fishermen, Danny and Tommy Phillips – two wonderfully Cornish gents from Cadgwith Cove which is located in a must-visit spot on the south coast. Then you’ll meet Sophie Alexander and Stephen Holloway at Source Kitchen in St Ives to chat about their artisan produce and hyper seasonal dishes. Finally, travel further down west to the tiny village of Porthgwarra to meet RSPB Chough expert, Paul St Pierre.

Recipes in episode 11 include red mullet on confit potatoes with black olive tapenade – cooked at Source Kitchen.

Rick Stein’s Cornwall episode 12 guide:

In episode 12 of Rick Stein’s Cornwall, you’ll visit quite possibly the prettiest church in the world, St Just-In-Roseland Church. Explore the waterside haven of St Mawes by foot and water with Alex and Olga Polizzi from Hotel Tresanton as well as meeting chef Paul Wadham. Then it’s up to Launceston to be introduced to some of the best meat in the country at our Cornish butcher, Ian Warren from Warrens Butchers. Their steaks are simply fab. Rick then explores potter Jack Doherty’s studio in Penzance before returning to Padstow to listen to Dave Brown and St Merryn Ukes – a rather good local ukulele band.

Recipes in episode 12 include steak with béarnaise sauce to celebrate meat from Cusgarne Farm.

Recreate Rick’s peppercorn spiced steak with béarnaise sauce recipe here.

Rick Stein’s Cornwall episode 13 guide:

– Join Rick to explore Tintagel, Cornwall’s most mystical place, with historian, Marion Gibson
– Visit Camborne Centenary Church
– Find out about CPR FoodBank, also in Camborne
– Meet Brian and Margaret from the Cornish Saffron Co, located on Roseland

Recipes in episode 13 include the very Cornish, saffron buns.

Recreate Rick’s saffron bun recipe here.

Rick Stein’s Cornwall episode 14 guide:

– Visit Lamorna Cove
– Explore the National Trust coast around Botallack tin and copper mines
– Search for Cornwall’s oldest building

Recipes in episode 14 include Cornish bouillabaisse.

Recreate Rick’s Cornish bouillabaisse recipe here.

Rick Stein’s Cornwall episode 15 guide:

As Rick’s Cornish odyssey nears its end, he takes a break in the city of Truro, where he discovers an unusual ghost story and tours the magnificent cathedral with friend Daphne Skinnard. He also meets a family passionate about offal, who prepare him a meal of pickled ox tongue and beef heart tacos, and in the county’s most northerly parish, on a wander to Hawker’s Hut, he tells the story of an eccentric vicar who would retrieve the bodies from nearby shipwrecks and bury them in his church graveyard.

Recreate Rick’s recipe for butterflied lamb with lemon and paprika marinade here.

• Apple Charlotte
• Cornish Gouda quesadillas with caramelised apples and onions
• Pork chops with sloes and Savoy cabbage
• Moules marinière
• Cornish crab omelette
• Mackerel recheado
• Pancakes with vodka lemon drizzle and blackberry compôte
• Cornish briam (roasted vegetable traybake)
• Duck breast with a sea buckthorn, chilli and ginger sauce
• Spiced poached pears with blackberries
• Whole sea bass with fennel mayonnaise
• Peppercorn spiced steak with béarnaise sauce
• Saffron buns
• Cornish Bouillabaisse
• Butterflied lamb with lemon and paprika marinade