Who doesn’t love a road trip? Especially one that’s as much fun as this.
Hemsley & Hemsley, the sisters who have turned good, healthy food into an art, are on an epic UK road trip to discover delicious home-grown British foods.
Jasmine and Melissa are visiting local producers, farmers and fishmongers to get the low down on the country’s tastiest wholesome, organic and nutritious foods.
They're trailing Britain’s green fields and country lanes to meet with like-minded family businesses to unravel the essence of thoughtful eating: rediscovering the heritage of our food, and understanding what we’re feeding ourselves and loved ones.
Follow Hemsley & Hemsley on the road to thoughtful eating as they share with you a series of sensational summer suppers free of grain, high starch and refined sugar.
Chris Bean, Fisherman
The girls continue their trip to the remote picturesque village of Helford in Cornwall. It may only have a handful of houses, but it's home to a vibrant fishing industry supplying an array of fish to top restaurants across the country.
Chris Bean has been a fisherman in Helford for 42 years. On his boat, the Lady Hamilton, which he built a year after he started fishing professionally in 1971, he and his team use traditional, sustainable and environmentally friendly methods to catch a huge variety of fish to supply well-known sushi eateries and exclusive restaurants such as Umu, Moshi Moshi and the UK’s first certified organic restaurant, the Duke of Cambridge.
As they arrive in Helford, the girls take time to wander its tiny streets. The pretty village has just one shop, a pub and a post office-come-tea rooms. The girls were able to capture the entire village without missing any of the action - using their Samsung GALAXY S4.
Jasmine and Melissa caught up with Chris as he landed his catch in Helford. On this particular day, Chris brought ashore familiar fish such as haddock, mackerel, whiting, red mullet and crabs plus the less familiar lesser spotted dogfish (rock salmon substitute), wrasse and gurnards. Chris tells us how these fish will be served on plates in top restaurants in London the following day. Given that Helford is just shy of a 7 hour drive from London, we find out just how they can deliver fresh fish so quickly.
Chris and his team go out fishing most mornings at 5am sharp, whatever the weather. Chris will regularly check what fish he can catch, taking care not to over-fish his specific quota. He explains that sustainable is a methodology of fishing: it’s the respectful way and in simple terms means ‘not over-fishing’.
Sustainable is also the way in which the fish is caught. They should be caught in a way that doesn’t destroy other fish, or marine life - a way that is not wasteful. Chris only catches his fish using lines or static gear.
People should regularly check they’re eating sustainable fish by doing simple Google checks, or asking their local fishmonger questions about where their fish came from and how it was caught. Chris says it changes all the time so the only way you can truly guarantee you’re eating sustainable fish, is to ask these questions. Generally people have quite a narrow choice of fish they eat – most of us struggle to name more than 5 varieties, for example. In widening the varieties, and selecting fish that is in good supply, you’ll not only enjoy new taste sensations, you’ll be helping the oceans. You’ll also notice that fish that is in good supply costs less – so you’ll be saving your pennies too.
Chris’s catch changes every day, so when Lady Hamilton is back on dry land, Chris contacts his clients to confirm the fish of the day. The fish is put on ice to stay as fresh as possible and delivered across the UK. It’s then featured on menus up and down the country in as little as 24 hours. Top restaurants will adapt their menus regularly to ensure they’re only offering fish in good supply, so make sure the restaurants you eat at share the same philosophy. If you’re unsure, ask.
A huge proportion of Chris’s fish is supplied to sushi restaurants under the business name, Kernowsashimi, which means freshness and the manner in which the fish is caught and delivered, is of upmost importance. Helford has welcomed some of Japan’s most influential chefs and restaurateurs, who now buy from Cornwall instead of shipping from the markets in Japan – so you know the fish is going to taste out of this world.
With fish this fresh, Jasmine and Melissa opted for a light Asian-inspired Sashimi dish, prepared right on the harbourside at Helston.
During their visit to Helford, Jasmine and Melissa couldn’t resist taking lots of dynamic shots of the beautiful seaside village. Over a refreshing local cider at the village pub they placed the shots into a magazine-style Story Album – a unique app on the GALAXY S4. In Story Album, photos are automatically collated and saved according to the user’s timeline, geo-tagging information to create a neat little book to show off to friends. You can choose your own theme, add in captions, and you can even send off to the printers!
Sashimi with lime, wasabi and ginger
Ingredients (use organic ingredients where possible)
500g extremely fresh fish e.g. mackerel, sea bass, salmon-etc, filleted
4tbs lime juice, approx 2-3 limes
20g fresh ginger, grated and the pulp squeezed to give 2tsp of ginger juice
1.5 tbs unrefined sesame oil or 1tbs toasted
2 tsp good quality wasabi paste - more depending on strength
1 tsp tamari (gluten free soy sauce)
1 tsp raw honey or pure maple syrup
sea salt to taste
To garnish: 1 tbs fresh coriander leaves finely sliced, 2 tbs black sesame seeds and a little red chilli to your taste
With fish this fresh and natural it makes sense to eat it raw like sashimi or at least ‘cooked’ in citrus juice the Peruvian way. We settled on an Asian-style ceviche as it’s just so easy to get a lovely marinade with any ratio of typical Asian ingredients.
If you eat it straight away it might be considered sashimi with an Asian dressing - or you can leave it for a few hours in the fridge or overnight and it will be a ceviche - a lovely, fresh-tasting starter for dinner parties that can be made in advance
We got our hands on mackerel but with these flavours any white fish would do too. The whole crew loved this dish, prepared on the tiny harbourside at Helston
• ask your fishmonger to fillet your fish, then slice thinly Carpaccio style or dice
• whisk the honey, lime, ginger, tamari and wasabi paste together
• add the sesame oil a little at a time as you whisk
• for diced fish, cover with dressing and marinade for at least 20 mins up to a few hours in the fridge.
• for sliced fish, arrange sliced fish on platter then spoon over the dressing
• top with black sesame seeds, fresh coriander leaves and finaly sliced chillies to taste.
Please see below to win a chance to win yourself a photo album featured, Samsung GALAXY S4.