Chicken with peppers and cream.
Boiled bacon in parsley sauce aboard a fishing boat.
Rare cheeses, home-made bread and traditional roast beef.
Preparing a panache of fresh Cornish fish.
Portuguese man-of-war; cod and chips in a local chip shop.
A 400-year-old soup recipe combines marigolds and conger eels.
Cooking tripe, pigs' trotters, oysters and seaweed.
Tomato, onion and cheese breads; a spicy pollock recipe.
Grilled shark-steaks; pilchards and sardines; rabbit stew.
Keith prepares chicken in cream sauce; smoked fish.
Naval cooks prepare food in dustbins and oil drums.