Lakes on a Plate
About the Show
Chef Peter Sidwell walks the spectacular Lake District, discovering some of the region's unique tastes and personalities
Series 1 Summary
Cumbrian chef and café owner Peter Sidwell dons his hiking boots and heads off in the footsteps of Alfred Wainwright, creator of the legendary series of walking guides to the Lake District.
In each episode, Peter keeps an eye out for delectable local produce and his travels are punctuated with delicious recipe ideas, as he takes the ingredients sourced on his walk and turns them into mouth-watering dishes.
Viewers are encouraged not only to follow Peter's culinary tips but to also experience the featured walks.
Peter explores the village of Buttermere and walks one of Wainwright's favourite routes, stopping at the Innominate Tarn to pay tribute at the guidebook-writer's last resting place.
On the food front, Peter rustles up two perfectly portable dishes for walkers: sausage rolls, which he serves with Rossini soup, and Italy's answer to the pasty: calzone.
Peter visits Yew Tree Farm in Coniston, a traditional hill farm, and talks to owners Caroline and Jon Watson about the decline of hill farming, as well as picking up the beef he needs for his first recipe: braised beef prepared in a slow cooker.
Next, he heads over to Watendlath for an afternoon of fishing with best friend James. And, on the shores of the lake, he cooks hot smoked trout crostini.
Peter investigates artisan bread-making and flour-milling in the county.
He pays a visit to Little Salkeld water mill: one of the country's few working water-powered corn mills still producing stoneground flour the traditional way.
Back in the kitchen, he's inspired to prepare baked, filled sandwiches and walnut bread.
This time Peter takes a look at two of the region's sweet treats, shortbread and gingerbread. In Grasmere he visits Wordsworth's cottage, where he shares with visitors some chocolate and orange shortbread he baked earlier in the day.
As well as hearing the story of the famous poet's life in the lakes, Peter also visits Wordsworth's final resting place, and prepares wildboar burgers with Grasmere gingerbread.
Cumberland sausages, posh fish fingers and home-made ice cream are on the menu this time as Peter visits Waberthwaite, goes fishing for salmon on the River Derwent, and visits the Coniston Water Festival.
Peter visits Honister slate mine to discover more about the area's mining history, and takes to the mountainside for a spot of rock climbing.
Back safely on solid ground, he heads to his camper van to prepare soda bread farls with bacon.
Later, Peter meets mountaineer Sir Chris Bonington and the pair walk in the hills high above Keswick. Along the way they pick the nettles for Peter's next recipe: nettle and ricotta gnocchi, with Surprise View as the stunning backdrop to their meal.
Peter visits the town of Kendal, where he makes a beeline for Romney's to find out more about the company's world-famous Kendal Mint Cake. Inspired by the trip, Peter rustles up an innovative Kendal Mint cheesecake, as well as some chocolate brownies.
He then heads off to the ancient village of Cartmel to visit its village shop, which has made quite a name for itself with its sticky toffee pudding.
At Wetheriggs, Peter meets Terry Bowes, who, through selective breeding, has managed to create a sow which has a 99.6% DNA match to the long-extinct Cumberland pig, from which Terry is hoping to re-introduce the breed.
Peter also throws a village barbecue, preparing an impressive Italian-inspired porchetta roast, as well as pork with pancetta and apples.
Peter heads over to Wordsworth House in Cockermouth to meet Peter Brears, an expert on the origins of the area's famous dishes.
The duo cook a mince pie recipe from 1790, as well as the long-forgotten clap cake, in house's antique kitchen before considering the origins and manufacture of black pudding.
Back in the kitchen he cooks Cumbrian Tatty Pot, a hearty one-pot meal of succulent lamb and vegetables in cider, topped with golden potato slices and black pudding.
Peter meets the award-winning cheese-makers at Low Sizergh Barn. The farm won the National Trust Fine Farm Produce award in 2009 for their Kendal creamy cheese and their organic milk.
Peter explains how to make ricotta cheese, and picks up the main ingredient for his roasted pumpkin and ricotta pasta dish.
Peter also tries out the food on offer at Keswick market, talks to Mark Atkinson at Saddleback Foods about his Cumbrian chorizo-style sausage, and cooks a warm chorizo and crouton salad in the market square.
Peter heads to the Dalemain estate to source venison for venison stroganoff, visits the small seaside town of Silloth, and heads out into the Solway Firth in search of shrimps.
Peter visits Jennings Brewery and takes to the fells to discover the origins of the Herdwick breed of sheep. Back in the kitchen he cooks Moroccan lamb.
Peter visits the fells and climbs the fourth highest peak in the Lake District. He prepares his hot sausage sandwich, chocolate salami, espresso fruit bread and chicken kiev with wild sorrel.
Peter caters for a dinner party at Brougham Hall, just outside Penrith. He makes Tuscan-style pork fish and chocolate and raspberry mousse.
Peter goes to Windermere and the surrounding area, visiting the District's last remaining full traditional sports festival. Back in the kitchen he cooks cheese scones with quick peach chutney, and skirt beef with celeriac roulade.
Peter heads off to the hills just outside Keswick, visits Lancrigg, a much-loved haunt of the romantic Lakes poets, and prepares several veggie dishes.
Peter heads to Pooley Bridge farmers market. He makes hunters stew, and courgette fritters by the side of a lake.
Peter takes his daughter out for a day exploring the world of Beatrix Potter, and makes muffins and cookies.
On a camping trip Peter cooks marinated chicken, chorizo and egg tortilla wrap and guinea fowl in beer.
Peter visits Whitehaven and cooks Mackerel on the harbour side. He also makes rum cocktail, and scallops and samphire in tempura batter.
Lakes on a Plate synopsis
Chef Peter Sidwell walks the spectacular Lake District, discovering some of the region's unique tastes and personalitiesEpisode Guide >