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.

Oh, poor James, oh 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.

You've got to do this, it's amazing!

And using some of the best produce you'll find anywhere.

FARMER: Come on, pigs, come on.

Come on.

Look-- look at him, how can you miss that mouth?

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: There, look!

Look, dolphins.

TONY SINGH: Dolphins.

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

[bright music] JAMES MARTIN (VOICEOVER): My adventure continues, and for my next leg, I've left the mainland and headed to the Channel Islands.

Jersey, to be precise.

The climate here is warm, the land is fertile and the water crystal clear, making it a farmer's delight.

No wonder, then, it's teeming with amazing restaurants, one of which is owned by my mate and award winning chef, Mark Jordan.

Mark's a keen biker and has promised to hook me up with some impressive wheels.

I can't wait to see what he's got.

Oh.

Mate, I leave you one thing to do, one thing.

Well, small bikes, small island.

Well you're a serious biker, though.

I know, but I thought we'd do something different for this time.

JAMES MARTIN: Actually, they're good fun.

They're brilliant.

I'm looking forward to this, I have to say, Mark.

You and me both.

Shall we?

- My official tour guide.

- Surely.

Should we hit the road?

- Absolutely.

- Let's do this.

Oop.

JAMES MARTIN: How quick are these things?

[laughter] It's a good start, isn't it?

MARK JORDAN: I'll never live it down.

[engine starting] Let's go!

Man alive.

[upbeat music] JAMES MARTIN (VOICEOVER): The Channel Islands are an archipelago in the English Channel.

And although they're closer to France than the UK, they are British Crown Dependencies.

Jersey is the largest and it's renowned for its golden, sandy beaches, clifftop trails, and coastal roads, ideal for an exhilarating spin.

Well, as exhilarating as it gets on a bike this size.

♪ ♪ JAMES MARTIN: So what's it like living on Jersey, then?

MARK JORDAN: Oh, I love it, absolutely love it.

Because how long have you been here?

Er, 15 years now.

And it just feels like the first year I moved here.

Do you speak the lingo?

Because they've got their own language out here.

No, I'm bad enough.

I'm from Birmingham.

I'm bad enough!

[laughter] I didn't know anything about it.

I just knew of Jersey being Bergerac.

So-- [laughter] [upbeat music] JAMES MARTIN: So tell me about the produce in here, then.

Well, when I got to Jersey, I started writing for a local paper.

JAMES MARTIN: Right.

MARK JORDAN: And every Saturday, I'd do an article on a different supplier.

From the scallop suppliers to the cabbage loaf makers, to the oyster fisherman, that's everything.

JAMES MARTIN: Right.

Jersey's its own supermarket.

Yeah, it's fantastic, isn't it?

Yep.

JAMES MARTIN (VOICEOVER): This island really has it all.

But it's probably most famous for its spuds.

JAMES MARTIN: Right, well I'm going to leave you to it, I'm going to go look for some Jersey Royals.

See you in a bit.

See you!

JAMES MARTIN (VOICEOVER): I'm off to meet William Church from the Royal Jersey Company.

They've got no less than 1,800 fields dedicated to growing new potatoes.

JAMES MARTIN: Why particularly Jersey?

I guess because of the weather and everything?

Well, we've got amazing soil here, so the ground conditions are fantastic.

The weather is great.

But also, the other really important thing about Jersey is you've got a southerly, south, southeast aspect.

So it's like a wedge of cheese, the island.

Yeah.

And it all slopes down to the south, southeast.

So you get the early sun.

So it's always been, not just for Jersey Royals, but generally for agriculture, you've got the earliest production anywhere in the British Isles.

JAMES MARTIN: So can we pick some?

WILLIAM CHURCH: Absolutely, yeah.

JAMES MARTIN: Good.

I think you don't do 1,800 fields like this?

WILLIAM CHURCH: No, this will all be machined, but, I mean, that, look at it.

JAMES MARTIN: Oh, look at that.

WILLIAM CHURCH: It's an amazing crop there, lots of tubing which you want to see.

So picking it all off and into the basket.

JAMES MARTIN: And there's something magical about Jersey Royals, but particularly, digging them up in Jersey.

WILLIAM CHURCH: It's a really exciting time of the year, when you go and dig your first-- first spuds, for sure.

It is.

Well, you've got a few more to dig as well, so [laughs] I'll leave you to it.

Cheers.

WILLIAM CHURCH: Cheers.

JAMES MARTIN: Thanks.

JAMES MARTIN (VOICEOVER): Jersey Royals, fresh from the ground.

You can't beat them.

And I've got a delicious but rather unusual dish I'm going to use them in.

JAMES MARTIN: I'm going to make a risotto for this.

It sounds really weird.

I'm not going to put rice with it, but the potatoes lend itself really well together for this and it can only be made, I think, with good quality Jersey Royals.

So the first thing I'm going to do is make the rice bit of it.

And for that, a little bit of knife skills.

Through there.

And then dice them up.

And you want it sort of small.

Like that.

So we've got our potatoes here.

And like all risottos, we're just going to take a touch of shallot and a little bit of garlic, just to start it off.

Not too much, because I want the flavor of the potatoes to come out, but the same way with shallots.

Finely dice it like that.

[chopping] So we take some butter in the pan.

You make this like a classic risotto, really.

Shallots go in.

Little bit of garlic.

That's going to go in there.

We start that process.

And then you've got your potatoes, I'm going to drain these in our sink.

Throw the potatoes in.

That's it.

Start that going.

And then, next up, I'm going to add some wine.

Now this is local wine.

[sizzling] And then, like risottos, it's about the stock.

Now you can use chicken stock, you can use fish stock.

I'm going to serve this risotto with a little bit of squid, but I like to use a little bit of chicken stock.

It's not as strong as fish stock.

So just a touch of chicken stock.

You can use veg stock if you want, it's entirely up to you, but pop that in.

But the color of this comes from this next ingredient here.

This.

This is squid ink.

It's absolutely amazing to use.

Not got much flavor, but it really packs a punch in terms of its color.

Now you can buy this also frozen from supermarkets, but we're going to take some squid ink and pop it in there.

Now if you mix all this lot together, and it colors nicely.

[tapping] It's great, that.

We just leave it cooking away nicely.

Meanwhile, I can prepare our squid.

So when you get squid like this, when you face with it whole, like this, and the reason why I'm showing you this because most of the crew are used to seeing this bread crumbed, in the freezer section, to be honest with you.

But look, we just take this off.

Now, these little fins, we can actually cook as well.

So you can peel all this off if you wanted to.

But there's two parts to the squid, really.

This is the body.

This is the head end.

That's its eyes and everything else.

But we just pull this bit out.

OK?

So then, what you can do, there's a little cartilage in here.

So this is it's, like, little backbone, I suppose.

If you pull this cartilage out that's what it looks like.

All right?

So you just get rid of that.

Don't go and eat that.

Just get rid of it.

And then what you can do, is just clean the inside of this out, so just get your hands in.

Pull all the bits out.

And then you can take the squid and chop it up into little rings.

Like that.

Now, if you wanted to, you can also take the squid, cut it lengthwise.

Open out that, as well.

Get rid of that.

Then we can cut it up into little pieces.

And you do the same thing, that's it, with that one.

So you've got nice bits of squid here, tentacles of it.

That's that one.

And you've got the tentacles.

Give my hands a quick wash.

That's the most expensive hand wash I've ever done.

Sparkling water from the hotel.

I'm just going to lift this off.

Just leave that to one side a little bit, just to rest slightly.

Meanwhile, we can cook our squid, so, a little bit of oil.

Some salt and pepper.

[grinding] Like that.

Over the top.

And just straight on the coals.

And with this, really, no more than a couple of minutes.

That's all it's going to need.

[light music] ♪ ♪ See, this is where I've got a sixth sense with this crew.

They're thinking, how can I do that?

When it's got breadcrumbs on it?

But, look.

♪ ♪ So once your squid's ready, we'll just take it off.

Like that.

It's really important that you don't overcook squid.

So remember, it'll actually continue cooking while it's sat on here as well.

Try not to do it straight off the barbecue straight onto the plate, but that sounds pretty good.

Now, in this little pan over here, I've got these amazing little pearls.

Jersey pearls.

These are fabulous.

Now we just take a little bit of the Jersey butter and these pearls, and pop them on the heat.

And then I've got some of this little rock samphire.

That's going to go in there.

Just to warm them through.

You don't need anything else with this.

And then, we can flavor this now, finish it off, like a classic risotto, really, but instead of Parmesan, I'm going to use mascarpone and pecorino.

So a little bit of mascarpone.

I like that because of the creaminess.

And then grab some of this, this is pecorino.

It's like Parmesan, a little bit more salty.

And you'll also get this from the supermarket.

It's just a different type of cheese, you'll often find this on pizzas as well.

But it is wonderful.

Mix this together.

Like that.

So I'm just going to finish this risotto now with a little bit of Jersey butter.

Just in there, just to enrich it.

Stir that in.

Perfect.

And then, I'm just going of simply plate this.

[clanking] I often find that when you serve anything with squid ink, people, not knowing, they're just looking horror on their faces.

But it's not until you taste it, when you get it like this, the taste of it-- oh!

It's incredible.

And then just grab your bits of squid like that.

[light music] And then, I had to put these on as well.

These beautiful little Jersey pearls.

♪ ♪ Just look at these little fellas.

Now, normally at home, I would finish this off with a little drizzle of oil, but not in Jersey.

You get a little bit of Jersey butter.

So there you have it, not the stereotypical thing you do with Jersey Royals but one that tastes amazing.

Cheers.

[bright music] JAMES MARTIN (VOICEOVER): Delicious.

Squid and Jersey Royal risotto.

And not a grain of rice in sight.

[upbeat music] JAMES MARTIN (VOICEOVER): I'm on the island of Jersey with top chef Mark Jordan.

I've learned all about Jersey Royal potatoes, but this island is also famous for its oysters.

So Mark's off to meet Charlie, a farmer with the Jersey Oyster Company, where they grow these wonderful shellfish.

The oyster farm spans 35 hectares and sits on the southeastern tip of Jersey, which is wide open to the English Channel.

MARK JORDAN: We all know with shellfish and lobsters and oysters and all sorts, it's all about the quality of water.

What makes these Jersey oysters so, so good?

Well, we get an enormous tidal range, the third-highest in the world and it flushes through here every day, twice a day.

So these oysters will be under about 10 meters of water in a few hours time.

MARK JORDAN: Right.

CHARLIE: In that water is endless nutrients which they feed on.

So how long does it take from coming out of the beds, which we see there now, to the holding and then to the final when the public buy them?

CHARLIE: Well, they come in from land-based hatcheries and they're 6 mil.

So about the size of the end of a pencil.

So these oysters are heading for 18 months to two years old.

So that's the turnaround time?

From that-- that little seedling to that is 18 months?

Yeah.

Wow.

CHARLIE: I'll just unhitch a bag here.

These will have been put down a few weeks ago.

MARK JORDAN: Wow, there's quite a few in there, isn't there?

There is.

The-- the, er, the quantities are carefully measured so that it allows them room to grow, but without them growing together, which is what they really want to do.

So we've got the oysters.

Shall we go and have one?

Let's go.

Welcome to the tasting room, Mark.

It's an absolute pleasure to be here.

Do you fancy giving me a hand with some shucking?

Oh, if you force my hand, I will.

So, is there a technique to this?

Yeah, just courage.

And don't use a lot of pressure.

Just get the knife in-- MARK JORDAN: Little twisting.

CHARLIE: --and then a little twist and-- Ah!

Break the seal.

--pop the hinge, that's it.

And then cut the muscle away from the top shelf.

Then make sure you've gotten rid of all the little bits of shell there.

MARK JORDAN: Yeah.

CHARLIE: And then remove the muscle from the bottom part of the shell.

Flip it over as you've done.

Perfect.

BOTH: Cheers.

MARK JORDAN: Beautiful, absolutely beautiful.

So I think we should have a little toast to that.

Cheers.

Thank you very much.

Mm.

And would you mind if I actually take some back for James?

It's a pleasure.

Thank you very much.

James, you are going to love these.

[bright music] JAMES MARTIN (VOICEOVER): I'm sure I will.

Thanks, Mark.

I've found the perfect spot to cook with them as well.

This dish is wonderful, and it utilizes the oysters that Mark picked up for me.

I'm actually going to cook them.

Because a lot of people don't like raw oysters, but if you're going to try them for the first time, I'm just going to simply cook them on a barbecue.

I'm going to serve it with a wonderful salad of bacon, some croutons-- actually, pickled onions.

But it's the liquor, as well, the vinegar, which works really well together with the oysters as well.

So the first thing we do is make our breadcrumbs because I'm going to start off with a little salad.

So just take our little bit of bread.

Look at that, the sun's out.

Gorgeous place!

So chop up your little bit of bread.

And then we're just going to fry this off.

Just a little bit of olive oil.

Get a bit of color on the old croutons.

[sizzling] I just get so much enjoyment about cooking outside.

You know, you spend your life as a chef cooking, just looking at tiles.

That's all you see, tiles and shelves.

And the occasional chef shouting at you which I used to have by a Frenchman over there.

Lunatic.

It's just so nice to be out and about, look.

You've got some croutons here, looking lovely.

They just go to one side, leave those underneath.

Meanwhile, we've got our bacon.

Pass that over.

Thank you, Ash, lovely.

Multitasking is that man as well.

Ask him to cook, it's hopeless.

Put a camera in his hand, he's a genius!

Look, little bit of oil.

Now, I'm going to utilize this as a dressing, so we need the fat from the bacon to make a dressing.

I'm actually going to do this as a sort of a bacon fat dressing.

Like that.

[sizzling] [tapping] Then I'm going to serve this with pickled onions.

Chefs are obsessed with certain ingredients and they'll go for wild samphire and caviar and stuff like that.

This, to me, you cannot be on a beach without pickled onions.

You just can't.

I'm going to use some of this vinegar as well.

So keep your eye on the little bit of bacon there as it crisps up.

And we take our onions and we can slice these, like that.

Now this is a little salad that I'm actually going to use for our oysters, when they're cooked because that pickle, that vinegar, works really well with oysters.

Put them into a little bowl together with some tarragon.

Now tarragon is another great flavor with oysters.

You often find that restaurants will serve it with a bit of tarragon vinegar when you have them raw, with a few diced shallots in there.

So this is the idea, really, what I'm going for, for this.

But you've got your gorgeous crispy bacon.

[sizzling] Got to be careful with this bacon, particularly the bacon fat, because I haven't got any shoes on.

And I refuse to wear sandals.

I can't do with sandals.

I don't like people who wear sandals.

I don't trust people who wear sandals.

Look.

[gasps] And then we're going to utilize this to make our dressing.

So you've got the crispy bacon.

That's going to go partly into our salad.

But also, partly with our pickled onions and my tarragon.

So we're nearly there with everything, really.

I've got my nice little dressing there.

Give this a quick mix.

Little bit of black pepper.

Not salt, of course, because it's pickled anyway, so a little bit of black pepper.

Leave that to one side.

Meanwhile, we can make our nice, little warm dressing, all right?

So this is the oil.

I've got some mustard.

Dijon mustard, of course.

Nice dollop of Dijon in there.

I'm just going to use a touch of this vinegar from the onions.

Give this a little whisk.

[whisking] Then you see you get this wonderful little sort of French-style dressing.

So my dressing's done.

My croutons, my bacon are there.

Now, turn our attention to our oysters.

These are absolutely beautiful, look.

Pop the knife in along the side.

Wiggle it, and then it will open up.

Now, pros will actually open these in seconds.

Now, wherever possible, keep the juice of the oyster in there as well.

So we'll just leave that resting nicely.

So once you've got a load of these open, really, you don't get any fresher than these, to be honest with you, they're beautiful.

Like that.

And then just simply to cook them, pop them straight onto the coals.

Like that.

And these are going to gently cook now on the coals for about two or three minutes.

[light music] ♪ ♪ ♪ ♪ Now the oysters are nearly there, now.

One thing we don't want to be doing is overcooking them.

So grab a little bit of this salad.

A few bits of that.

We've got a bit of watercress.

In here.

Grab some of your dressing.

[tapping] Give that a mix together.

That's all that fat from the bacon.

It's a nice warm salad with the croutons, everything else.

And simply, we're just ready to plate now.

Grab your tongs.

Lift off our lovely little oysters.

[gentle music] ♪ ♪ And then, to finish this off, this is this tarragon, pickled onion, bacon combo.

♪ ♪ Finally, got your nice salad.

So there you have it.

My pickled onion, oyster and bacon combo.

JAMES MARTIN (VOICEOVER): The ultimate seaside treat.

[upbeat music] JAMES MARTIN (VOICEOVER): Today, I'm in Jersey, with acclaimed chef Mark Jordan.

We've sampled the famous Jersey Royals.

JAMES MARTIN: There's something magical about digging them up in Jersey.

JAMES MARTIN (VOICEOVER): And some magnificent oysters.

Beautiful, absolutely beautiful.

JAMES MARTIN (VOICEOVER): Mark's headed back to his restaurant to start service, so I'm continuing my tour of this bountiful island solo.

MARK JORDAN: It is amazing, riding around on one of these things.

It allows you just to stick your head over the hedges and see what's growing in these fields.

But I'm en route now to a vineyard, and it's not the wine that I'm interested in, it's the black butter.

JAMES MARTIN (VOICEOVER): Yes, you heard it right, I'm going to a vineyard for butter.

And get this-- the butter isn't even made with dairy.

La Mare Wine Estate is the only working vineyard in Jersey, and it's run by these guys, Tim Crowley and Dan de Carteret.

The farm's history goes way back to the late 18th century, when it was dedicated to growing apple trees.

Nowadays, La Mare makes wine, spirits, and cider, but they haven't lost their love of apples.

Dan is the head of production.

What is the uniqueness about Jersey and apples, then?

For me, it's got to be the soil and the climate.

Average temperature of the year, 21, 22 degrees, plenty of rainfall.

But if you look at it quite a while back, a few centuries ago, I mean this whole-- whole island used to be covered with orchards.

Yeah, 20 odd percent of the island was-- was covered with orchards.

We were exporting cider to France.

JAMES MARTIN: And of course, those apples, you need, together with cider, for your famous black butter.

Oh well that's right.

It's the expression of the island that we need to capture.

JAMES MARTIN: And what I need to capture is this recipe.

JAMES MARTIN (VOICEOVER): Yes, the local delicacy, black butter, is made from apples.

This recipe dates all the way back to the 1600s, when the excess apples from the farms across Jersey were mixed with spices and cider, then heated and stirred continuously for 24 hours, to make a preserve that would sweeten the long winter.

Dan and I are joining managing director Tim Crowley to find out how they revived this ancient tradition.

When we started, there was probably 100 recipes in Jersey, making it all differently.

Some in the oven, some over cookers, and we brought a group of people together to decide on the recipe that best fitted the island overall.

JAMES MARTIN: So how do we make it?

OK, we peel, core our apples, we then pulp them, and we add cider and the sugar and the licorice and the treacle.

That goes on to our fire mixer.

And there's an agitator inside that simultaneously mixes and scrapes the side of the bowl.

We then add the spice at the end.

JAMES MARTIN (VOICEOVER): Once heated for four hours, it's mixed with a massive stick blender, put into a hopper, then jarred while it's hot.

Today, they make up to 800 jars a day, and they're exported globally, sending a little piece of Jersey history all over the world.

The Japanese like it, the Americans like it, the Germans like it.

How does it get on with the people of Jersey, though?

I think if you had 100 people, they'd give you 100 opinions.

We have great support overall.

I would say we don't own this product, it's owned by the island.

OK, well the true test is in the tasting, I suppose.

Of course.

There we go.

What is unique about this, it's neither sweet or savory.

It can go with so many different things.

It's neither a jam or a chutney, it's somewhere in between.

It's unique, that's what it is.

It is indeed.

It's Jersey.

It's delicious, I know that.

JAMES MARTIN (VOICEOVER): So delicious, I've taken some home to use in a classic sweet treat.

I guess you could call this dish the Jersey black butter equivalent to a Bakewell tart.

Now it all starts with a pastry.

The key to making really good pastry is using these, your hands.

Don't use a machine.

The machine's for the middle bit, the filling bit.

But always by hand.

You mix together flour, a bit of icing sugar-- you can use normal sugar as well-- some butter and some egg.

Mix all that together by hand, and what you end up with is this pastry.

Now just carefully mix it by hand.

But what you want to do, is once you've mixed it, pop it in the fridge.

So wrap it up in cling film, pop it in a bag, something like that, then you've got your pastry.

So before we do anything, we can take a little bit of this butter.

I'm using a loose-bottom cake tin for this one.

But you just take a little bit of the butter to go around the edge.

Then flour.

Little amount of flour as possible, because the more flour you add, the tougher the pastry becomes.

So you start off, when you roll it, start off keeping that shape, keeping that circle.

Every time you roll it, turn it.

So once you get to that stage, like that, take your pastry, roll it around the rolling pin, bring over the tart and then lift it above the tartlet, like that.

And then you can tuck it in.

Now, the only way to describe lining a tartlet case properly is like making a bread properly.

You basically tuck the pastry in, like you took a sheet in.

So be careful not to pull the pastry, otherwise, if you pull it, it basically constricts, and it allows the pastry to shrink.

So be very, very careful when you tuck it in.

[light music] So rather than classically do this with jam, I'm going to use some of this, because it's right up there with it as well.

This Jersey black butter, that slowly cooked apple mixture.

It really is fabulous, is this.

Now filling is what we call a classic frangipane mixture.

It's a combination of some sugar, some softened butter, room-temperature butter, little bit of flour, almonds and eggs.

And all we do first is take the butter that's always at room temperature, and pop it in the machine with the sugar.

And get that going.

[whirring] Now the longer you mix this butter and sugar together, I think, the better the end result.

So leave this going for at least three or four minutes on full power.

[whirring] So what will happen while this is mixing, it becomes lighter in texture, but also lighter in color.

So once you get to this stage, slowly add the eggs, one by one.

And we add them one by one to stop the mixture from splitting.

[whirring] [gentle music] So what you end up with is a lovely, light mixture.

In we go with the flour.

And then we go with the ground almonds.

You could use a bit of ground hazelnuts, or a combination of the two, if you wanted to.

Give this a quick mix together.

Don't overmix it.

You want to keep it nice and light.

We can then grab our tartlet.

Now rather than dollop it right in the middle, and when you spread it, all this filling that you put in here, because it's quite liquid, will just spread all over with it, what you want to do is just this mixture over the top.

♪ ♪ And then, just a little palette knife, spread it out.

♪ ♪ So once you get to that stage, grab yourself some apples.

It's up to you which type of apples you use.

You can even get away with Bramleys on the top, to be honest with you.

Thinly slice the apple like that.

And then we start at one end.

And work your way around.

♪ ♪ And then I always leave the center with no apples in it, otherwise it can volcano up.

So once you're happy with the apples, put it in the oven.

Now set the oven quite low, this has gone in 180 degrees, and needs to cook for about 40 minutes.

I can see the tarts nearly ready.

So now, to serve it with, look at this.

Jersey double cream.

It is fantastic.

It really is.

And we're just going to just ever so slightly whip this.

[whisking] [gentle music] ♪ ♪ And in here, we've got equal quantities of water and sugar, that I've just boiled up, to create, like, a sticky syrup.

So you can tell when this is ready.

We just literally brush this over the top.

And it just brings the apples alive.

You just want it to taste of the filling and everything else.

♪ ♪ And hopefully, you get this amazing line of Jersey black butter.

And not forgetting a dollop of this.

♪ ♪ Just a little dollop of Jersey double cream.

So there you have it.

A Jersey black butter tartlet with Jersey cream.

[gentle music] ♪ ♪ [upbeat music] JAMES MARTIN (VOICEOVER): I'm in Jersey.

This small island has blown me away with its spectacular scenery and delicious produce.

It's delicious.

JAMES MARTIN (VOICEOVER): And there's yet another treat in store-- lunch cooked by my traveling buddy Mark Jordan.

He's got himself rather a nice spot by the beach, and his menu celebrates all the amazing ingredients he's got on his doorstep.

And I can't wait to try it.

♪ ♪ I'd say, it's nice to be in here, to be honest.

I'm usually sat out there.

- Good morning.

So what are you cooking?

MARK JORDAN: So iconic Jersey bass, little, nice school bass.

JAMES MARTIN: Lovely.

We use a nice small one because the presentation that I do, we put a mousse in it, so the larger bass wouldn't be so good.

JAMES MARTIN: OK.

MARK JORDAN: And a little cabbage terrine.

Then we're going to do it with Jersey mussels, potato, and then this lovely little prawn tapioca which we make, seasoned with Jersey scallop salt.

Right, I'm looking forward to this.

- OK.

- Right, I'll grab a seat.

I look forward to cooking for you.

So first things first, the bass.

In with the sharp knife.

[upbeat music] Down the backbone.

And gently peel off the fillets, like so.

And then all down here, we've got these little rib bones.

So what we want to do is gently pick them off, like so.

What we do, just using a knife again and we call this to envelope, and all that means is to open up the fillet, so that you've got a cavity for the mousse.

And what we're going to fill that up with is a mousse which is made up of salmon, double cream, egg whites, and with the addition of a little bit of Jersey crab.

Fold it back over again.

A little bit of oil.

This is just purely to stop it from sticking.

Put it in like that.

Lightly tie it, like so.

I'm going to put that in the fridge now, to set for an hour or so.

And I've got one here which I did earlier, which the mousse is actually set.

Drop it into a little boiling water for about six or seven minutes.

What I've got here is a fish cream.

Now that's going to be the base for the sauce which I'm going to serve at the end.

So into there, we've got these beautiful mussels.

And all this is, is just a normal Jersey Royal potato, which has been diced.

Going to go back on the heat now, bring it up to temperature.

[upbeat music] So for the presentation-- what I have here is a cabbage terrine.

Basically, all that is, is chiffonaded, or sliced cabbage, mixed with butter, and then you roll it in the outside leaves, put it in the fridge to set, and you end up with this beautiful little cabbage terrine.

OK, so our sauce has come up to heat.

So what I like to do is try and get it in an order, that we have mussel, potato, mussel, potato.

Very cheffy, so I think James will like this.

Now I think we can actually take the sea bass out.

Just gently lift it out, ease it off like so.

As you can see, it's the mousse that's actually just holding it together.

The garnish is actually a tapioca.

It's like a prawn cracker, as such.

Sit that on there like so.

We have a little shellfish oil, also made from the bones.

And then one of my favorite herbs at the moment is baby coriander.

All we're going to do is sit that on there.

And there you have it.

Steamed sea bass with mussel, potato chowder and crispy tapioca.

♪ ♪ - How are you doing?

- Very good, thank you.

I'll tell you what, that looks a bit special, doesn't it?

- Ah, thank you very much.

That looks impressive.

I'll tell you what is impressive, you can't get bored of this view, can you really?

Well, there could be worse places, I must admit.

But no, it's beautiful.

- And you've got a busy lunch-- - I have indeed.

- --so I'll let you crack on.

All right?

- OK, enjoy.

JAMES MARTIN: Thank you very much.

See you later.

See, this is always like Mark's food, it just looks spectacular.

It tastes as good as it looks, it really does.

It's clever cooking, because it's simple, but every little element is perfect.

Not a bad place for lunch, is it?

Cheers.

[bright music] JAMES MARTIN (VOICEOVER): In fact, that beach is the perfect backdrop for my final cook.

♪ ♪ So this dish.

I'm going to keep it really simple.

I've got some amazing sea bream, just look at that.

Absolutely beautiful.

I'm just going to keep that and just simply cook it on the barbecue.

That fish is from literally just out there.

And beyond there is France, where the sauce for this originates.

It's a simple little vierge, and one that you can really do well with any barbecued meat and fish.

It's entirely up to you.

But first of all, with our fish, so I'm just going to take a little bit of lemon, just a touch of lemon to start with.

Just a little bit.

And then with our fish, really, we've then got to take the tail off.

And we've got take the head off.

So I've got a bit of lemon in here, together with a little bit of tarragon.

And then we take black pepper, some salt over the top, and then somebody will get rid of the head and the tail.

Take some olive oil.

Over there.

And I'm basically just going to pop it in one of these little trays, really.

These are really quite handy when you're doing a barbecue, because it's much easier to turn over.

So I've got a bit of tarragon in here, together with a little bit of lemon.

And what I can do is just shut this down.

And then just pop it straight on here.

Now, the sauce for this is a real classic.

But the basis of your sauce is good quality, extra virgin olive oil.

And it is a sauce made out of extra virgin olive oil.

So use some olive oil and lemon.

And it's this combination of citrus and oil which makes our classic vierge.

You can add a variety of different flavors into this, but one French chef told me that it had to include these little fellas over here.

These are coriander seeds.

Which you can just take a fresh knife and just crush slightly with the back of the knife.

And then I like to use these for my little vierge.

These little sun blushed tomatoes.

Because they contain oil anyway.

You can use fresh tomatoes if you want, but nice little sun blushed tomatoes are wonderful.

And then some parsley and tarragon.

Now this is where we take the entire lot and finely chop it.

[chopping] So as soon as it's finely chopped, that goes straight into here.

Black pepper.

[grinding] And some salt.

And then I've got some of this.

This is wonderful rock samphire.

Now, I absolutely adore this sort of stuff.

But just a few bits of this in here.

And then what you need to do is just leave that to one side.

You don't heat it up until you need it, otherwise the tomatoes bleed and the whole thing turns pink.

So you can see.

Look at that.

Just look at it.

Forget about me, look, it's the fish.

This is what people are interested in.

That looks all right.

Lovely.

Now, while that's cooking away, I'm just going to grab our lovely Jersey Royals.

And these have just been cooked simply, simply boiled.

A beautiful piece of fish.

We can leave that to one side now, just to rest before we serve it.

Because what I'm going to do is grab this pan underneath here.

Probably for the first time on TV, I'm going to deep fry on a barbecue.

Now for the garnish for this, as well as the sauce, as well as the Jersey Royals, to go this wonderful little sea bream, I'm going to turn my attention to these wonderful, cooked oysters and I'm going to deep fry them.

Little bit of egg, mix that together with a fork-- bit of that.

And then you take the flour, egg, and breadcrumb with the oysters.

Now, the oysters have just been simply cooked.

So in the flour first, dust off the little excess, in the egg-- mix that together, and then in the breadcrumbs.

Now when the fish is ready, your potatoes are done, the oil is nice and hot, then and only then, do you heat up the little vierge.

You're not boiling this you're just warming it up.

The key to this is don't allow the tomatoes to bleed.

So while that's happening, we can then turn our attention to our little plate.

Like that.

And we can grab our fish.

Oh, look at that.

And then just lift this off.

Just pop a few of these all the way around.

The whole idea of this dressing, it's served warm, really.

Those potatoes taste ace.

And you allow this dressing just to warm through.

And then we can grab this and pop it over the top.

It is a real classic vierge.

It brings out all the flavor of just everything that it's served with.

And then, of course, your Royals should be hot enough, so take the oysters and just deep fry them.

Literally in, out.

[sizzling] And then this just adds such a great texture to it as well, all around there.

So there you have it, barbecued sea Bream with Jersey Royals, deep fried oysters and a classic sauce vierge.

Next time you're on the beach with the barbecue-- give it a go.

[light music] JAMES MARTIN (VOICEOVER): Second thoughts, maybe try it at home first.

[bright music] JAMES MARTIN (VOICEOVER): What an amazing time I've had in Jersey.

And as a farewell treat, Mark's arranged for me to take a trip out to sea on a catamaran.

Riding the ocean waves is the perfect time for reflection.

We've taken in some stunning scenery, sampled amazing produce.

There's something magical about Jersey Royals.

Beautiful, absolutely beautiful.

JAMES MARTIN (VOICEOVER): And tasted something truly unique.

It's delicious, I know that.

♪ ♪ JAMES MARTIN (VOICEOVER): Next stop, Guernsey.

I just need to keep this thing on course-- ish.

[theme music] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪