Rick Stein’s Cornwall episode 32

Rick Stein's Cornwall episode 32

Rick Stein’s Cornwall episode 32: Rick meets the author of The Salt Path, Raynor Winn, and her husband Moth in the ancient apple orchard where she and Moth make delicious cider, filtered through straw, in the way it was a hundred years ago. Inspired, Rick cooks a chicken, leek and cider gratin for his old friend John Harris, head gardener at Tresillian House, who regales Rick with his memories of cider making as a boy.





Rick also delves into the rich history of the Cornish sea shanty, meeting an all-female group whose shanties celebrate the colourful lives of some fascinating Cornish women. In this new series Rick Stein reveals the Cornwall that he knows and loves: a unique part of the British isles with a strong sense of identity and a history rooted in its Celtic past. With his famous natural inquisitiveness, Rick shares the road less travelled – championing the food, history, music, art and culture of the county many locals argue should be a country in its own right.


Rick Stein’s Cornwall episode 32


Rick Stein

Christopher Richard “Rick” Stein, CBE (born 4 January 1947) is an English celebrity chef, restaurateur and television presenter. Along with business partner (and first wife) Jill Stein he has run the Stein hotel and restaurant business in the UK. The business has a number of renowned restaurants, shops and hotels in Padstow along with other restaurants in Marlborough, Winchester and Barnes. He is also the head chef and a co-owner of “Rick Stein at Bannisters” at Mollymook and Port Stephens in Australia, with his second wife Sarah. He has written cookery books and presented television programmes.

After graduating, he converted a mobile disco in Padstow, which he had run as a student, into a quayside nightclub with his friend, Johnny. It became known for its freeze-dried curries. However, the nightclub lost its licence and was closed down by the police, mainly due to frequent brawls with local fishermen. The pair still had a licence for a restaurant in another part of the building, so they continued with that to avert bankruptcy.

Stein ran the kitchen using the experience he had gained as a commis chef. Eventually he converted it into a small harbour-side bistro, “The Seafood Restaurant”, with his first wife Jill in 1975. As of 2015, his business operates four restaurants, a bistro, a café, a seafood delicatessen, a pâtisserie shop, a gift shop and a cookery school. In 2007 threats against Stein’s businesses were made by Cornish nationalists. His impact on the economy of Padstow is such that it has been nicknamed “Padstein”.

Chicken, leek and cider gratin

Chicken, leek and cider gratin
Chicken, leek and cider gratin


A Cornish gratin using local cider, potatoes and leeks. Warming, delicious and wholesome.


  • Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish on a medium heat, melt half the butter and fry the chicken until golden-brown. Remove from the pan and transfer to a plate.
  • Add the leeks and the remaining butter to the pan and cook over a low heat until softened without colouring. Then add the cider, mustard, soy sauce, smoked paprika, cream and ½ teaspoon salt. Bring to a boil for 2–3 minutes or until thickened and well combined.
  • Add the chicken back to the pan along with any juices and stir together to heat through. Transfer to an ovenproof dish (approximately 26x20cm/10½x8in, or a round 23cm/9in diameter dish). Arrange the potato slices over the filling and top with the cheddar and a sprinkle of smoked paprika.
  • Bake for 30 minutes, or until bubbling and the potatoes are tender when poked with a knife. Serve hot with green leafy vegetables alongside.
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