Phil's island tour takes him to a group of islands just 30 miles off the UK mainland but a world away – the Isles of Scilly.
Blessed with an incredible microclimate this cluster of islands is one of the warmest places in the country and one of the most beautiful.
Phil is put to the test when he agrees to try out a historic method of transport, gig racing, before setting off round the islands to try out everything from fudge to a local tipple.
But with a hungry gig racing team waiting for lunch Phil has to get cooking and using flavourings he’s foraged for in the area he rustles up delicious crab chowder.
Crab chowder
Serves 4
Preparation time: 30 minutes
Cooking time: 45 minutes
Ingredients
2 large potatoes, peeled and roughly cubed
2 large onions, peeled and chopped roughly
2 cloves garlic, peeled and chopped
1 x 200g sweetcorn,
200g fine green beans, chopped into 1cm pieces
2 x 10g chicken stock cubes
300mls water, roughly
Salt
Freshly milled black pepper
300ml milk
200g fresh crabmeat, picked well
4 tbsp chopped coriander
Method
1. Place a pan on the stove. Add the water, stock cube, potatoes, onions, garlic, beans and sweetcorn. Season well with salt and pepper.
2. Cook for 30 minutes until the spuds are cooked and just falling apart.
3. When cooked add the milk, crab, coriander and reheat.
4. Serve with plenty of chopped parsley sprinkled on top.
With thanks to:
Skybus, who we flew with
Tresco, where we stayed
Isle of Scilly Tourism for filming assistance
And we visited:
Veronica Farm Fudge
St Martin's Vineyard
St Martin's bakery
Hell Bay
And went foraging with Rachel Lambert. Go to wildwalks to find out more.