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