[theme music] Here we go.

JAMES MARTIN (VOICEOVER): I'm going on my most ambitious British adventure yet-- Yes!

JAMES MARTIN (VOICEOVER): --meeting some of the finest chefs in the world.

You've been sweating over, James.

Aw, poor James.

Aw.

JAMES MARTIN (VOICEOVER): Cooking my way from the far South.

Duck on a barbecue is just off the charts.

JAMES MARTIN (VOICEOVER): --to the northernmost reaches of the land.

It's a magical experience.

JAMES MARTIN: You've got to do this.

It's amazing!

JAMES MARTIN (VOICEOVER): And using some of the best produce you'll find anywhere.

FARMER: Come on, pigs.

Come on.

Come on.

GALTON BLACKISTON: Look, look at him.

How can you miss that mouth?

[laughs] JAMES MARTIN: And some of the places require a little bit more effort to get to.

JAMES MARTIN (VOICEOVER): I'll be traveling by land, air, and sea.

TONY SINGH: Yeah, look.

Look, dolphins!

TONY SINGH: Dolphins.

JAMES MARTIN (VOICEOVER): So join me as I explore the British Isles, from islands to highlands.

JAMES MARTIN (VOICEOVER): My islands to highlands tour continues.

And my next stop is glorious Guernsey, in the English Channel.

Known for its stunning coastline, thriving fishing industry, and abundance of dairy produce, this is a place I've always wanted to explore.

We had such a great time in Jersey.

Top chef, Mark Jordan, has stayed with me, and who can blame him?

It's only an hour and a bit by ferry.

We get to keep our comedy bikes and he gets to hang out with me for another day.

[bright music] Although closer to France than the UK, Guernsey is a British Crown dependency and is one of the Channel Islands.

It's small, just nine miles long and three miles wide, so easy to get around in one day.

The capital is St.

Peter Port, which is where we're starting our adventure.

[upbeat music] And we can't wait to delve deep into Guernsey tradition.

There's some really unusual stories in folklore, isn't there, about this place?

Well, yeah, it seems to be steeped in that.

There's lots of little things I think we should have a look at.

Some of the buildings-- JAMES MARTIN: Yeah.

MARK JORDAN: --have, like, little granite plinths that stick out of the buildings and that's put there so that the witches can actually sit and rest and that means that that house won't get any bad spirits.

Oop.

[laughter] JAMES MARTIN: He's supposed to be the motorbike rider.

[laughter] Stalled it.

[laughter] How many years have you been riding bikes?

I'm sure there's something wrong with this bike.

No, I think you wrote on your CV-- push bikes, I think, you should have said.

[laughter] - Ledges, ledges.

- Oh, ledges.

Oh, there's one there, yes, yes, there's ledges.

There's a ledge.

We found a ledge.

[laughs] So tell me about this cake that we're going to go see, because I've-- I've heard about this cake.

I'm not going to pronounce it, I'm going to leave you to pronounce it.

MARK JORDAN: Well, it's called a Guernsey Gache, which is like a fruit loaf, and it's made in this little bakers.

JAMES MARTIN: We'll have to stop off and try that one, then.

JAMES MARTIN (VOICEOVER): We're told Senners Bakery is the place to go for this Guernsey speciality.

Gache Cake.

Now in its fourth generation, it's run by Martin Senner.

His great-grandfather started the business back in 1887, and the recipe is still just the same.

Hi there, boss.

Good morning, James, good morning to you.

Not a problem at all.

Nice to meet you.

Very well thank you.

I love this place, so this is it.

This is it, yes.

You're in-- you're stood in the shop, that's the shop, I'm stood in the bakery.

It's brilliant.

Very small, very compact.

And it snakes out the back as well.

Yes, it's a bit like the Tardis.

Bigger on the inside than the out.

So is it quite simple to make?

It is, yes.

Yeah, if you've got the right tools to make it with.

What's in it?

Basically, it's a bread dough.

It's a flour, yeast, salt, and water, and a bit of vegetable fat.

And then you put half the weight of dough as margarine, and then do the half the weight again of sultanas.

And the spice?

MARTIN SENNER: A bit of nutmeg.

Some people would tell you Guernsey Gache shouldn't have nutmeg, some should, so it's basically a personal preference.

So it's, kind of, like a base of a French brioche.

MARTIN SENNER: The secret-- - Lots of butter.

Yes.

Lots of butter, yeah.

The secret with it is lots of mixing.

You have to mix it.

Have you changed the recipe over the years, or-- No, I mean, they-- they might have changed slightly, obviously, with ingredients changing, but the basic recipe, we've tried to keep exactly the same.

JAMES MARTIN: Right.

I'm looking forward to tasting it.

Absolutely.

Well, the smell is absolutely beautiful.

Well, would you like to see, I've got some-- some in the oven here coming out so-- JAMES MARTIN: Fresh out the oven.

--you've timed it just right.

MARK JORDAN: And that's quite a lot of big oven.

I love all the old bits of kit.

I love all these pastry stamps, everything.

The pastry-- Everything's a bit dated like me round here.

JAMES MARTIN: This-- it's great.

I'll tell you what, that looks good, doesn't it?

It looks lovely.

How many of these are producing in a day, roughly?

We'll do anywhere from 100 to 120.

On the weekends, we'll do around 250.

It really depends.

So it's still really popular on the island?

MARTIN SENNER: Oh, it's very popular, yes.

Yeah.

So can we take a couple of these, then?

You certainly can, yeah.

No problem at all.

JAMES MARTIN: This will warm our hands up.

MARTIN SENNER: One for you, one for you.

Lovely.

MARTIN SENNER: Enjoy.

Thank you very much.

Thank you.

- Nice to meet you.

- Lovely to meet you.

And good luck with everything as well.

Thank you.

Thanks for opening it up for us.

MARTIN SENNER: No worries at all.

Anytime.

Bye bye.

Thank you.

Apparently you have it with some butter.

Well that's being prepared.

Well, I carry this everywhere with me, mate.

You know, you see.

But no knife, I'm afraid.

MARK JORDAN: It's going to be interesting, we just smear it all on.

JAMES MARTIN: Yeah, just, you know.

MARK JORDAN: Yeah, who needs a knife when you've got hands, eh?

JAMES MARTIN: Exactly.

Look at that, hot.

Bon Appetit.

Mm.

Gosh, don't get much better than this, does it?

It's kind of unusual, this, because it's not a rich tea cake, it's not-- it's not like a lardy cake, which I thought it would be.

No, it's heavier than a brioche.

Yeah.

You know, the color is-- is amazing, absolutely amazing.

Mind you, you know, it's going to be good, though, because half of this weight is butter.

Half of it.

Absolutely.

That's the equivalent-- that's like me.

If you cut me in half, I'm half butter.

[laughter] JAMES MARTIN (VOICEOVER): Maybe keep your mind on the Gache cake, which is so scrumptious, it's inspired me to cook up another delicious dessert using some of Guernsey's finest dairy ingredients.

Now, this is my kind of dish, because I've fallen in love with Guernsey, to be honest, because you know how much I love dairy.

This has got everything in it.

This is fully loaded.

This is cheeseburger, where you do a double drive-through.

This one-- this is proper.

This is a Guernsey rice pudding like nobody else.

We're going to serve this wonderful little butter.

Look at this Guernsey butter.

Look at the color of it, it's like a lump of cheese.

It's amazing!

We've got some cream, double cream, we've got some full-fat milk.

You cannot do this with semi-skimmed, don't go going off-piste and start changing it, this is full whack.

The full Monty.

We're going to use some full-fat milk in here.

In there.

Straight in.

Full-fat double cream.

Now, if Guernsey did clotted cream, that would go in as well.

But you take a little bit of this.

Now the rice, I'm using arborio rice, which is the classic risotto rice for my rice pudding.

But we sprinkle that in there.

There'll be people shouting at the TV, I know that, it's wrong, it's the different rice, it's not pudding rice!

Just try it.

Just make it with this, it's delicious.

But what's also delicious is you flavor this with a little knob of butter.

Look at that, oh this is what it is.

We're near France, [speaking french].

Look at this in here.

Now, there is a little bit of veg with this and a bit of fruit.

Well, technically, it's actually a vanilla pod, but it's one of your five a day, look.

You take this, split it down the center.

The best vanilla is called Bourbon vanilla, comes from Madagascar.

I've seen this grow on trees, it's amazing, this sort of stuff, but it's big fat vanilla pods.

Vanilla pods should bend like this, they shouldn't snap.

Should be full of those wonderful little seeds.

And the seeds is what we want, as well as the pods.

I always remember doing this for the first time.

I gave it to my grandma.

She used to use vanilla essence.

She never really understood what vanilla pod was, she thought the dish was mucky.

She used to properly kick off.

But there's something about a fresh vanilla pod in there is delicious.

And then we need sweetness, of course, with some sugar.

Just a little bit.

We're just going to bring this to a gentle simmer now and cook this for about 10 minutes.

When we come back to it, it's either going to be foggy or by candlelight.

[gentle music] It's a bit cold.

JAMES MARTIN (VOICEOVER): And while the rice pudding thickens, just look how rugged the Guernsey coastline is.

So I thought I'd serve this with peaches, but char-grilled peaches on the barbecue, because this just only dessert on its own right is amazing, and one thing you do have to do with this rice pudding, because you've got quite a bit of dairy in there, is just keep your eye on it.

And every now and then, give it a quick stir.

But look at this.

It starts to thicken up.

You can tell what that's going to do to your arteries, look at it, just by looking at it.

Oh, ho-ho-ho!

And then you take your peaches, look.

Just a drizzle of oil.

These are amazing just barbecued.

Barbecued fresh peaches.

Lovely.

[gentle music] ♪ ♪ Just look at the color of this.

It's that lovely dairy that the Channel Islands are so famous for, because they have great pasture.

Because they have great pasture, they have great dairy.

Look at the color of it.

And then we take some brown sugar over the top.

And we blowtorch it.

Don't burn your peaches.

This is going to be interesting.

[light music] ♪ ♪ Nice few strawberries.

They go in the bowl.

Ow!

And look, char-grilled peaches with a proper, proper rice pudding.

Now I know what you're thinking, what on Earth is he doing, doing it out here?

It's a first for me as well.

I'm proper cold out here.

JAMES MARTIN (VOICEOVER): Look at that, caramelized rice pudding with grilled peaches and strawberries.

Cold, but delicious.

[upbeat music] JAMES MARTIN (VOICEOVER): I'm in Guernsey, and my travel companion for the day is award-winning Chef Mark Jordan.

[laughter] We've already sampled a Guernsey favorite, Gache cake.

Amazing, absolutely amazing.

You know it's going to be good, though, because half of this weight is butter.

[laughter] JAMES MARTIN (VOICEOVER): And we're back on the road, but this island's got so much to offer, we need to split up.

JAMES MARTIN: So I'm going to leave you to go see some goats if that's all right?

Yeah, you're kidding me now, boom, boom, boom.

JAMES MARTIN (VOICEOVER): Stick to cooking.

Guernsey is renowned for its dairy produce, so Mark's off to meet Peter and Mandy Girard, who've reared Golden Guernsey goats for nearly 20 years to produce milk and cheese.

Hi, Pete, how are you?

I'm well, thank you, good to see you.

Lovely day for it, isn't it?

- Very much.

God, aren't these lovely.

Yeah, absolutely.

We've got, I think, it's 30 goats now, adult goats, and about 14 or 16 kids at the moment.

MARK JORDAN: Wow.

Shall we go and meet the other girls, then?

Absolutely, let's go and say hello.

PETER GIRARD: Say hello to them.

Yeah, absolutely, yeah.

JAMES MARTIN: So, Pete, I've really got to ask, how does somebody, or yourself get into breeding goats?

In our particular case, what happened, we came here to look after my mother.

And the property is quite large and I'd kept goats when I was younger as a teenager, and my wife said, why don't you get a couple of goats to keep the property under control?

Like, you keep the grass, you know, brambles, whatever down, so we did that.

And-- you're going to get attacked now.

I've got a friend.

You've got a friend for life now, absolutely, yeah.

Hello.

We got our first goat and then somebody came up the drive and said, do you sell milk?

And we thought, ah, the old kind of a cash signs went up, we thought, actually, we can support what we're doing.

MARK JORDAN: So apart from, obviously, the milk, what else do you do here?

Well, my wife makes cheese, different kind of cheese, basically soft cheese, but also hard cheese.

And I guess the thing is now we should go and milk these goats and you can try the milk for yourself.

MARK JORDAN: Looking forward to it.

The goat run.

Hello, girls.

[comical music] This is my wife, she's a major part of the operation.

She does all the cheese making-- Hi, Mandy.

--milking, and all sorts of other things that's involved with goat keeping.

- Creative one.

PETER GIRARD: Absolutely, yeah.

Right, so the goats have been milked on the machine.

And what we've got to do now is finish it by hand, because they always retain a little bit.

And we're going to teach you how to do that, so you can do it, OK?

Just my luck, I'm going to milk a goat.

Now when we actually come to milk, you have to close off the top, it's like a valve, so you're closing the valve off with the top fingers and then you squeeze around that.

There's no actual pulling involved.

Right.

So here goes nothing.

Never before.

I got milk.

[laughs] I can add it to my list of things I've done on my tick list.

I've never milked a goat before.

So, Peter, we've seen them in the field, we've seen them being milked, I've milked one, shall we go and have a look at the end result now?

- Absolutely, yeah, let's go.

After you.

See you later.

So, Peter, genuinely, I've never tried goats milk before, so this is a first for me.

Oh, it's very creamy, very smooth.

But the flavor is very nice, quite extraordinary.

Very good.

- I'm pleased with that.

MARK JORDAN: Very good.

These are your cheeses that you produce, and I can see this one is, obviously, got a herb, some kind of herb.

PETER GIRARD: Yes, that's a garlic and herb.

MARK JORDAN: Right.

PETER GIRARD: That's a chili.

This is a plain, soft cream cheese, and that's our hard cheese.

So you want to try one?

I think we should.

PETER GIRARD: OK, So this is a soft cream cheese.

I'll give you a nice big chunk, so you can get the full flavor.

So it's actually the texture, it's a semi-soft, isn't it?

PETER GIRARD: Yeah, yeah, that's right.

Quite versatile cheese, as well.

You can use it in all sorts of things.

Mm.

By the texture and the flavor of this one, I can see it straight away going into a nice cheesecake.

And what about the-- the semi-hard one, there?

PETER GIRARD: Yeah, yeah, I'll give you a bit of that.

So.

This has been matured for a minimum of six weeks, usually longer.

Wow, it's got a lovely smell to it.

- Yeah.

- Really.

- Yeah.

- OK.

Oh, wow.

That's beautiful.

PETER GIRARD: This is a chili one, yeah, and you'll find it kind of quite cool on the palate to start with and then you just get a little afterglow.

MARK JORDAN: It's got a-- got a hit in it, has it?

Just at the end, but not too much of it, you know, it's a job to get the balances, you know.

I think that's actually just about right.

I'm just getting it now.

Getting the-- the heat of it.

No, but I think that's a really nice balance.

I think it's a credit to you and your wife that you're able to still produce very artisan cheeses and keep this rare breed going for a very long time.

It's been an absolute pleasure, sir.

Thank you very much.

PETER GIRARD: Thank you.

MARK JORDAN: Thank you.

JAMES MARTIN (VOICEOVER): It looks delicious.

So much so, I'm going to cook some lamb using the wonderful butter and cream from Guernsey.

So this recipe is a simple roast rump of lamb.

You can do it with goat.

Served with a wonderful selection of veg, cooked with seaweed butter.

It all starts off with a nice rump of lamb.

What you want to do first of all, you can get the butcher to do this, is just lightly score it all the way through.

Then, what we're going to do, is just render this skin a little bit.

And for that, just use a little bit of oil and then pop the lamb in the pan.

You always do this in a medium-heat pan really, not too hot, because you want it-- a bit like duck fat, you want it to render a little bit before we turn it over the rest of it.

So a bit of black pepper, touch of salt, and then we'll lose this and wash my hands.

[light music] I'm going to take a little bit of garlic, just whack a garlic clove, and then some rosemary.

You don't have to put rosemary in it if you want.

So we'll just take this, flip it over, see that?

It's nice and crisp now.

And then all we're going to do is just add a touch of butter.

And then take the entire lot and pop it in the oven.

Now treat this like a mini roasting joint.

About 210 degrees, top shelf.

This wants to cook for about 10 minutes.

While that's cooking, I'm going to use some of this amazing dairy you get from the island to make fabulous mashed potatoes.

Now, these potatoes have been baked.

They've been passed through a potato ricer and then we add the best butter.

We just add a little bit.

There's a great chef in London, who cooks the best mashed potatoes I've ever, ever tried.

It's equal quantities of potato, butter, and double cream.

So I'm following him.

Guy called Marcus Wareing.

He has mashed potato like this and it is unbelievable.

Like that.

You can see that lovely silky mash, look.

Beautiful.

A little bit of salt and pepper.

And that's kind of it.

That's your mash for this done.

We can then concentrate on, really, the sauce for this and the garnish for this.

It's all one dish, really.

It's really simple.

And what you do with this one is you take your shallot-- so you take a nice little bit of diced shallot, a little bit of garlic.

[chopping] Now these, when they're in season, are one of my favorite veg.

The key to broad beans, I always find, is don't over-prepare them.

A lot of chefs de-pod these again and again and again.

And you end up with this nice little, bright green thing that doesn't taste of anything.

But beans in the pod, particularly like these, taste amazing.

And you take some sugar snap peas as well.

As well you get little mangetout, or, as my mother used to call it, "mangey tout" you get a bit of that.

I've got some French beans, and we can chop these all up into pieces like that.

And if you wanted to, you can put a little bit of asparagus in here like that, just a few bits of asparagus.

But keep it nice and simple.

It's entirely up to what you put in there.

And I've also got some peas, as well.

Some nice, fresh garden peas.

These, with all this mixture, are going to taste fantastic.

So this all cooks in, like, a seaweed butter.

A very simple seaweed butter.

Because all we do is get a nice little bit of butter, our left over bit from our block of butter, like that, and then combine this with a touch of seaweed.

I've got the larger flakes here, and I've got the one that looks like, sort of, fish food.

But this is called dulse, but it's got a wonderful flavor with it.

But this, combined with the butter, tastes amazing.

Give this a quick mix.

So we've got our seaweed butter, I've got my nice selection of veg, and then, just quite simply cook this, we use this butter and water to make a sauce.

And you emulsify the water and the butter together.

So you start off with a bit of water, and it's roughly equal quantities water to butter.

And then we bring this to the boil.

[bright music] Now to add the flavor from it, we add our shallots and garlic first.

So as you heat it all up, then we can think about what takes the longest to cook, which in this case, is going to be our broad beans.

So I'll just check the lamb.

Take it out.

Best way to check that, really, is just give it a bit of a squeeze.

That's about ready.

So we'll leave that to rest slightly, so we can then add our veg.

Apart from our peas, because they're the ones that take the quickest.

A little bit more water.

Now the important bit of this, like all veg, is not to overcook them.

So you add them in sequence.

The last being, of course, the peas.

And then, I'm just going to finish this off with some fresh chives.

Broad beans like black pepper.

Little squeeze of lemon.

And you can see, you end up with this wonderful selection of veg, that we've got this amazing sauce with it, as well.

There, ready.

Keep that cooking, because we're now ready to serve.

So you grab your mashed potato-- the best mashed potato.

It's a chef thing.

And we've got our beautiful piece of lamb which is lovely and pink.

Like that.

How good does that look?

And then, quite simply, with the veg, just serve it with it.

But best of all, you've got this amazing sauce.

So there you have it-- a roast rump of lamb with Guernsey butter and cream in the mashed potato, and using some of that butter to create an amazing sauce with a great selection of veg.

JAMES MARTIN (VOICEOVER): A hearty classic that never disappoints.

[bright music] JAMES MARTIN (VOICEOVER): Today I'm in Guernsey with Channel Island local, acclaimed chef, Mark Jordan.

[laughter] We've experienced some firsts-- I've never milked a goat before.

JAMES MARTIN (VOICEOVER): --and, of course, I've fallen in love with Guernsey butter.

Oh, [speaking french].

JAMES MARTIN (VOICEOVER): And as I've gone all French, we're off to meet Delphine and Michael Peron, owners of Le Petit Bistro-- a restaurant renowned for serving all the French classics, using the finest seasonal Guernsey produce.

And once inside, you really do feel like you've been transported straight to Paris.

Delphine is front of house.

- Hiya.

- Hello.

- How are you doing?

- How are you?

Very good.

- Very good.

What would you like to drink?

A little aperitif.

Would you like a local Rocquette?

Like, it's a cider.

Yes?

That's good for me, so how long have you been here?

17 years now with my husband.

Right.

We came here to learn English, and then we didn't leave, ever.

JAMES MARTIN: And how much has it changed over the years?

My-- my English, or Guernsey?

No, this place.

We opened this place in 2010.

JAMES MARTIN: Right.

DELPHINE PERON: OK, and then after we went one level up, so there's another level, in 2013.

JAMES MARTIN: So you keep expanding?

DELPHINE PERON: Yes.

MARK JORDAN: It's actually quite big, isn't it?

It's deceiving.

When you look on the corner-- Yeah, you think it's very small, but actually there's 150 seats.

MARK JORDAN: Wow.

- Yeah.

MARK JORDAN: That's big.

We want to get something to eat, as well.

I think you should have some seafood tonight.

That sounds pretty good.

And I think I could show you a table in the dining room.

JAMES MARTIN: Yeah.

Cheers, pal.

- Cheers, buddy.

It's great, isn't it?

JAMES MARTIN (VOICEOVER): Delphine's husband, Michael, is head chef, and he's promised us a meal to remember.

Hi, gents, how are you?

JAMES MARTIN: Wow!

- Hello.

JAMES MARTIN: Wow, chef, how are you?

MARK JORDAN: Wow!

MICHAEL PERON: So you've got some local oysters which come from-- just in from the farm oysters, served every single day in the restaurant.

You've got some local lobsters, lovely big swimmer crabs that have just come as well.

We've got some clams.

Got a few langoustine.

Fresh shell-on prawns.

So that's it.

Bon appetit, enjoy, gents.

Thank you very much.

- Merci, chef.

Thank you very much.

Wow.

This is a bit of all right, isn't it?

Now that's a feast, hey!

Start at the top?

Start at the bottom?

Ah, let's mix it up, attack it.

Let's go for it.

I'm going to have some crab first.

This is my kind of food, mate.

[joyful music] MARK JORDAN: Oh, man.

Beautiful, huh?

JAMES MARTIN: Ah, delicious.

MARK JORDAN: Absolutely.

I need to try the oyster.

They're good, very good.

JAMES MARTIN: Yeah.

I love it.

Absolutely love it.

There's a reason why this place is busy.

It's so honest.

Do you know what I mean?

MARK JORDAN: Yeah.

So pure.

It's a confidence of great ingredients.

Mate, look at that lobster.

Do you know, out of all these years I've been doing this, we constantly get asked about, what do chefs like to eat?

MARK JORDAN: Yeah.

And people are always surprised, because it is-- Just this.

MARK JORDAN: Yeah, finger food that you can pull apart.

JAMES MARTIN: It's so, so good.

JAMES MARTIN (VOICEOVER): And you can't beat a seafood platter, especially when it's fresh from the sea.

JAMES MARTIN (VOICEOVER): So I'm inspired to cook my own seafood dish with a French twist.

Now, to follow on from that beautiful plateau de fruits de mer, that I had earlier, it was fabulous.

I thought I'd do another French classic, beignets.

Now they can either be sweet or they can be savory.

Simple as that.

But I'm going to do these little crab beignets, savory beignets, with a lemon mayonnaise.

And it starts off with a simple choux pastry.

Water, eggs, butter, obviously, Guernsey butter, you get that beautiful color from it, as well.

Flour and a pinch of salt.

So the first thing we do is dice the butter.

Now it's important to dice the butter first of all, rather than just put it in as a big lump, because the recipe for this is measured and it's really important that you concentrate on the measurement of water, because it's the water that causes it to puff up and cause it to rise when it's in the oven.

Nice little pinch of salt in there.

And while that's happening, we're going to do another classic, sort of, garnish with this, mayonnaise.

That classic French mayonnaise.

Really simple.

We're just going to take some eggs.

I don't need the whites, just a couple of yolks in here.

There we go, they're going to go in a little bit of Dijon mustard, that's really the most important bit in terms of the flavor.

Apart from the little bit of lemon that we're going to put in there.

So get this mixing first of all.

And then, the oil in a mayonnaise, is always veg oil.

It's never olive oil, it's veg oil.

That's where it keeps it nice and white.

[whisking] Mix this all together, and it starts to thicken up nicely, because I'm going to put in the flavoring which is lemon.

I'm just going to use a little bit of lemon zest a little bit of lemon juice, it'll just thin it down a bit.

A touch of that.

Black pepper.

[grinding] Nice pinch of salt, and that's your lemon mayonnaise made.

Easy as that.

Now, as this mixture starts to come up, that's why it's important to dice the butter beforehand, because what you're doing is you're waiting for that water to heat up and boil.

And if you don't dice up the butter, what will happen is that water and the recipe that you've got, will reduce down and the mixture will just end up in thick and tough.

And when it goes in the oven with a choux pastry, different, it won't be nice and light and fluffy.

So we've got some plain flour here, as soon as this starts to come up to the boil, pop in the flour and while it's on the heat, mix it.

I have to say, it's the first time I've ever made choux pastry in a location like this, but why not?

How beautiful is this place?

Now you can allow this to cool slightly, but because I'm going to cook this almost straight away, really, and we've got some oil on here, so I'll just make sure this is nice and hot.

What we can add is our eggs almost straightaway.

So we just pop in our eggs.

Now at home if you're doing this with a dessert, just allow it to cool a little bit before you add the eggs, because otherwise they can cook.

If you mix it up quickly you'll be fine.

Now, at home, baking tray, piping bag, pipe them all out, in the oven, eclairs.

Done.

But look, the French just-- just do things just right.

Look.

[grinding] Black pepper, salt, and then this is where you can add whatever you want.

You could pick anything from that plateau de fruits de mer earlier.

Stick it all in.

Obviously take the shells off first, that's not too good, but you can stick anything you want in there.

Prawns, crab, lobster, shrimp, Crevette Gris, those lovely little brown shrimps that we get, Morecambe's famous for, and the potted shrimps.

But you're just going to take a little bit of parsley.

Now, normally I would dice this a bit smaller, but we're by the side of a cliff and it'll all blow away, so I'm just going to quickly stick it in.

That's going to go in there.

A little bit of lemon.

A touch of that in there, a little bit of lemon zest, that'll do.

And then, look at this crab.

I've got some beautiful white crab.

All around here, as well, you get two different types of crab-- you the brown crab, but mainly you get the spider crabs.

Massive great, long legs.

But either way, a bit of white crabmeat, but also the dark crabmeat, because the dark crabmeat has got tons and tons of flavor in there.

We're just going to put a bit of the dark crabmeat in.

Mix it all together, like that, so you get a nice little paste.

But that's kind of what you want.

Look at this mixture.

It's all mixed together with that choux pastry.

Easy as that.

Then, then, this is the best bit, because you've got some hot oil on here.

Now you can check it with a little bit of parsley.

That's hot.

You fighter.

That's technically hot.

Then what we're going to do, you get a spoon and you dip the mixture in here.

And by dipping the spoon in the oil, the mixture doesn't stick to it.

[light music] And we just fry these as little fritters.

Now there's either some rare bird that suddenly landed in Guernsey, or they're interested in food over here, because we've got some visitors.

[gasps] Look at these.

Look at that.

And they puff up like little fritters.

So you just look at those.

Beautiful little beignets.

And while they're still warm, just pop them in a bowl like that.

A wedge of lemon, and a nice scoop full of the mayonnaise.

[gentle music] Do you know what?

I'm quite pleased with that.

JAMES MARTIN (VOICEOVER): And there you have it, my tribute to France from the shores of Guernsey, crab beignet with lemon mayonnaise.

[bright music] JAMES MARTIN (VOICEOVER): I've been touring the glorious island of Guernsey with my mate and top-class chef, Mark Jordan.

That's beautiful.

JAMES MARTIN (VOICEOVER): We've been treated to some sensational seafood.

It's so, so good.

MARK JORDAN: Yeah.

JAMES MARTIN (VOICEOVER): And now we've been invited to catch our own supper by keen angler Richard Sagar, who I'm told has an unrivaled knowledge of the local waters.

- Good morning.

- Hello there, nice to see you.

How are you doing?

Mark.

- Yeah, come aboard.

- Thank you.

JAMES MARTIN (VOICEOVER): And of course, as well-known fashionistas, we're keen to look the part.

It's a cross between a bank robbery and Peaky Blinders.

JAMES MARTIN (VOICEOVER): Note to self, must try harder.

Today, we're hunting for the king of the sea, otherwise known as the mighty turbot.

And to help us find the perfect spot, Richard has a clever fish finder.

That's a bit fancy.

RICHARD SAGAR: Little red dots, or yellow dots will come if there's fish around the rock, so we'll know that that's the right bit to fish on.

JAMES MARTIN (VOICEOVER): We can't fail.

OK, boys, this is the spot we've chosen today for turbot.

The reason we've chosen it, is because the bottom's lovely and sandy.

Soft sand, so the turbot can bury in the bottom, then they jump up and ambush your bait as it goes past.

We've got live sand eels, we'll use those for bait.

JAMES MARTIN: Yeah.

It gives them a bit of attraction to come and grab it, OK?

JAMES MARTIN: OK.

RICHARD SAGAR: Weather's against us, but you can do it, I know you can.

Best of luck with your fishing, see you later.

JAMES MARTIN (VOICEOVER): Challenge accepted.

MARK JORDAN: Nice way to spend the afternoon, isn't it?

It's all right, isn't it?

[clarinet playing] ♪ ♪ What's the prize for who catches the biggest one, then?

The prize?

MARK JORDAN: Yeah.

How's about I get to keep your new monkey bike?

[laughs] I know, it's quite a wager, that one, but what do you reckon?

I might be making a sandwich at this rate.

[laughter] Tuna sandwich.

JAMES MARTIN: No, cheese and ham.

I have to say, to be honest with you, they're looking a bit more optimistic than what I am, to be honest.

MARK JORDAN: Hey, I'm going to catch a fish, I am.

Well, they obviously-- they obviously know something's about to happen.

MARK JORDAN: Exactly.

[seagulls squawking] OK, I think I've got one.

It's nicked my bait.

[clarinet playing] You see, and this is the amazing thing about TV, all of a sudden, a turbot will disappear on that bench over there.

JAMES MARTIN (VOICEOVER): Fresh from the fishmongers.

Right, well, funnily enough, it just so happens we've got a turbot.

It's not bad, actually, beautiful bit of fish.

But I couldn't rely on my friend over here.

Look at him.

[laughs] We're going to cook this whole, because when you get a beautiful bit of turbot like this, and this is actually quite a small one, and I'm going to cook this classically.

A little homage to, well, a dear friend of ours, who'll be looking up there, laughing at us now, Mr.

Keith Floyd, because he would cook this in a little court bouillon.

What I'm going to do, is just remove the little fins from the outside of the fish, like that.

They call this the skirt sometimes, but you just-- just trim it all off.

And then just loosen up the tail, like that, trim this off.

Now, take a knife, all the way through, sharp knife.

Right through there, and then what I'm going to do is just take the whole fish like this and just pop it in the hot water first of all.

That's going to sit in here.

Do you see that, Mark?

That seagull just took that whole head away.

I wondered what it was.

It actually couldn't fly onto the cliff, as well.

This is where we create our aromats, and for that we use white peppercorns.

These are really the classic flavors for this.

A few bits of white peppercorns.

Don't worry, Mark, I'll give you the recipe after this.

I know you want it.

A bit of bay leaf.

A few pieces of parsley.

A bit of lemon.

So also, you put in a few aromats over here.

I've got some celery.

These are really the classic sort of court bullion mix-- celery, onions, fennel, and leek.

It's all really classed as, sort of, white veg.

You wouldn't put anything roughly like carrots in there, otherwise It's just going to color the liquid.

But chop up your little bit of onion like that.

They can go in.

And it's like the ultimate cooking liquor, this, really.

Bit of fennel, and I like to use the tops of the fennels, really, they can go in.

It really is just a real classic.

So I'm going to utilize this fish stock, because I want to poach the fish in it.

I'm going to take this out and then make a wonderful little sauce with all what's left over in here.

And while that's happening, we can cut to a shot of professional sea dog over there, bringing out a 600 pound tuna.

[brass fanfare] ♪ ♪ So while this is cooking, and it cooks so much quicker in a court bouillon.

You're only about-- a fish like this, about eight minutes, that's all.

And also, with this, you can utilize the similar sort of ingredients, I'm going to make a lovely little sauce with this.

Just with some of our fennel.

So I'll just thinly slice that, because it cooks quite quickly.

We get a bit of garlic.

It's kind of a variant on a similar dish that I had when I was in France when I was a young kid learning my trade.

And you first of all see a court bouillon for the first time and cook a whole fish in it.

It's usually done in one of those big fish kettles.

They are actually turbot kettles, big, massive great-- you see them sometimes in antique shops-- massive great pans.

About the size of him, 5 foot 10.

But that was the first time that I really experienced that classic way of cooking.

The other time, when I was actually at Buckingham Palace, of all places, not actually dining, in the kitchen.

And they have one of these big fish kettles as well.

A beautiful, beautiful thing.

But look at it, take the fish out, and this can so often be called the king of the sea, really, I suppose, turbot, because-- mainly because of its price more than anything else, because it is quite expensive, really, when you buy this sort of stuff.

But look, we take this liquor-- this is the liquor, chuck it into our bowl.

Pan back on the heat.

Now, the sauce for this, really, really simple.

Everything's just cooked in one pan and then we put the fish back in the pan.

But a little bit of butter.

And then we're going to get this cooking with our shallots, garlic, and fennel.

And cook this for a couple of minutes.

Now I'm going to turn my attention to the sauce.

Really, really simple.

I've got some beautiful mussels over here, we've got some clams, I've got some gorgeous scallops over here.

And this is a sauce that I've always wanted to cook in somewhere like this, because it uses this, pastis, that classic French thing that goes in a glass, that blows your head off if you have too much of it.

Terrific stuff if you have too much of this.

It's just mad, but cooking of it is really, really simple.

Aniseedy sort of flavor, fennel flavor, it's wonderful.

And we just get handfuls of the mussels go in, a few clams, all in.

Scallops.

Take a little bit of the old pastis.

Keep this away from the flame, really, otherwise we'll have the RNLI after us, because this will make the boat go up properly.

And we cook this nicely with double cream.

But proper Guernsey-- look at that, look at the color!

Hopefully these camera boys are in focus, they usually are.

But look at the color of this.

It's not white, it's like yellow.

Like that.

We'll just bring this to the boil and cook this for about two or three minutes, and then I'm going to add the herbs, add the lemon, put the fish back in and then we've got supper.

[light music] ♪ ♪ So we're just going to finish this off.

I've just got a selection of herbs here.

I've got some-- well, wilted chives, flat-leaf parsley, and what looked like dill before we left.

We're just going to chop this up.

[chopping] And this goes into it.

It's one of these dishes, really, that chefs never do.

I don't know why.

We just don't do this anymore.

We take a nice bit of fish and we always pan-fry it, and roast it, but cooking it the old, classic way.

This classic, sort of, court bouillon.

And then you flavor this with this wonderful stock.

Just a bit of that in there.

You get this gorgeous, gorgeous flavor from it, as well.

Herbs.

A little bit of lemon.

Just a touch.

But then this is the best part of a dish like this.

You take the fish and you put it back into it.

Started its life in here and you're going to pop it back in here just to warm it through.

[gasps] Pop all this lot around it.

The mussels, everything else.

Just-- just look at that.

Take your sauce and go over the top with this.

It's perfect for a dish like this over here.

A little bit of France in Guernsey.

It really is a spectacular fish is turbot.

If you can get hold of it.

[bright music] JAMES MARTIN (VOICEOVER): And there it is, turbot court bouillon.

Cooked, but sadly not caught by either of us.

A dish to sum up a truly amazing trip.

- Well, cheers, pal.

- Cheers.

Thank you.

I mean, Guernsey delivered.

Absolutely, and more.

And more.

Highlights for you?

Er, probably riding around the island on the little bike.

[laughter] To me, the plateau de fruits de mer at that restaurant.

I love it.

Absolutely love it.

There's a reason why this place is busy.

It's just a shame we couldn't end on catching a nice, big fish, but we had everything else, eh?

The turbot are out there somewhere.

Another day.

MARK JORDAN: Cheers, buddy.

[theme music] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪