Rick Stein’s Cornwall episode 37: Rick boards the King Harry Ferry to enjoy a crossing voted one of the most scenic in the world. Once safely across the River Fal, he explores his passion for fresh and unusual salad leaves, with a mosey around an organic market garden called Soul Farm, and is inspired to make a radicchio tart.
He shares memories of his friendship with the famous composer Sir Malcolm Arnold, who won an Oscar for his film score for The Bridge on the River Kwai, and is joined by BBC radio broadcaster and Cornishman Petroc Trelawny to talk about how Cornwall inspired Arnold’s best work. 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 37
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”.
Baked eggs in a spicy tomato sauce
A super simple, stripped back classic: spicy shakshuka with delicious dippy eggs. Perfect for breakfast, brunch or a lighter lunch.
- Preheat the oven to 190C/170C Fan/Gas 5.
- Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant.
- Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper.
- Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft.
- Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce.