The Hungry Sailors

Father-and-son duo Dick and James Strawbridge travel Britain's coastline in search of tasty recipes to follow on the 44ft replica pilot cutter Amelie Rose. In the first edition, they visit Devon and Cornwall, where they make pasties and mill flour. The pair also shear sheep and create a sausage stuffer with a bicycle pump.

Father-and-son duo Dick and James Strawbridge drop anchor in Devon on the latest leg of their mission to discover culinary delights and share their passion for food with the locals. They forage for seaweed and winkles, catch and cook crabs, and meet a farmer who encourages them to eat dirt. Also on the menu are a cider-tasting session and a beefy barbecue on board the Amelie Rose.

Dick and James Strawbridge sail upstream on the River Dart in Devon in search of more ingredients from local producers who share their passion for food. The duo demonstrate an ingenious way of cooking eggs using solar power and a satellite dish, meet some prize-winning pigs, get creative with mushrooms and plums, and serve up a delicious dinner on board the Amelie Rose.

Dick and James Strawbridge visit Dartmouth, Devon, where the Queen is said to have first met Prince Philip. They create a royal menu on board their boat, visit a chilli farm, poach mackerel on the beach and learn how to make the perfect croissant.

Dick and James Strawbridge moor up and set out to sample some of the best food Devon has to offer. They harvest organic vegetables and compete to make the tastiest soup and bake the best bread. The duo also discover how to grow greens without earth and cook a venison dinner from deer reared in the grounds of a stately home.

Dick and James Strawbridge set sail for Dorset, which begins with a trip along the Jurassic Coast. Visiting Lyme Regis, West Bay and Bridport, the duo milk goats, churn butter and make pickle, chutney and a local apple cake, before preparing a feast of fish and curry on board their boat.

Dick and James Strawbridge sail into the 2012 Olympic Regatta waters as they visit Weymouth and Portland in Dorset. On their latest stopover they seek out rare-breed sheep and a secret recipe for dough cake, as well as sampling scallops hand-picked from the seabed. A giant paella cook-off gives the father and son a chance to demonstrate their skills, before they prepare a lunch on board the Amelie Rose.

Dick and James Strawbridge are in Poole, Dorset, on the latest leg of their culinary voyage around Britain. They demonstrate how to smoke food in a filing cabinet, battle it out to make the best ice-cream with a taste test on Swanage beach, and enjoy dinner on board the Amelie Rose.

Dick and James Strawbridge head to Hampshire, where they moor up in Lymington and the hamlet of Buckler's Hard and visit the New Forest. Before preparing dinner on board their boat, they have a session of yoga, forage on the foreshore and compete to make the best saveloy.

Dick and James Strawbridge drop anchor in Yarmouth on the Isle of Wight, where they pick cherries, watch a hive of bees at work and invent an ingenious way of making meat more tender. They also uncover the truth about British veal and compete to see which of them can make the best sweets, before preparing a dinner on board the Amelie Rose.

Father-and-son duo Dick and James Strawbridge visit the Isle of Wight, where they take part in an early-morning fishing trip and head to a nursery growing tomatoes on a grand scale. The pair also pluck poultry, blend soup using pedal power, and create a meal on board the Amelie Rose.

Dick and James Strawbridge arrive in Hamble-le-Rice, Hampshire, on the latest leg of their voyage. They learn the art of the chocolatier, try their hand at cheese-making and take on a trio of jam-making experts. The father and son also meet the 1979 Formula One world champion Jody Scheckter, who now works as a farmer, before building their own pizza oven from tin foil and turf ready for dinner on board the Amelie Rose.

Dick and James Strawbridge visit Chichester Harbour, where they meet a man with a passion for aubergines, compete to make the best Sussex fruitcake and catch Selsey lobster to make risotto on the beach. On board the Amelie Rose, the duo prepare stew with unusual cuts of lamb, washed down with wine from a local producer.

Dick and James Strawbridge moor up at Littlehampton in West Sussex, where they visit a Victorian walled garden to find herbs, compete to make the best salad, and try to catch trout. They also test out their bushcraft skills to light a fire, before cooking a pork dinner on board the Amelie Rose.

Father-and-son duo Dick and James Strawbridge explore Brighton, where they compete to make the best soda bread and catch bass with an IT consultant-turned-fishing guide. The pair also try to impress a jelly connoisseur, create a wind-powered coffee grinder, and cook chicken kebabs and fish pie on board the Amelie Rose.

Father-and-son duo Dick and James Strawbridge visit Eastbourne, East Sussex, where a former serviceman shows Dick how to keep hens happy, and James is given advice by a ballroom-dancing shepherd. The pair also learn how to make yoghurt, try to prepare the perfect pasta sauce, and create a contraption to spit-roast a lamb on the beach.

Dick and James Strawbridge's culinary coastal trip takes them to Rye in East Sussex, where they round up rare cattle and make beefburgers for an al fresco feast in a ruined abbey. They take a steam train in search of multicoloured potatoes, visit Kent's oldest vineyard and make a shrimp net to catch crustaceans. To round off their stay, the father and son rustle up a beef Wellington on board the Amelie Rose.

Dick and James Strawbridge moor up in the seaside town of Ramsgate, Kent, where they visit a nursery, encounter gorillas at a nearby zoo, explore a farm and get experimental with a traditional fish-and-chip supper. The duo also prepare gnocchi and feed a family of four in Canterbury on less than £10.

Dick and James Strawbridge moor up at Whitstable, Kent, where they visit an orchard and build an improvised juice press. They compete to make the best curry, herd some bad-tempered geese, dredge for oysters and prepare chicken roulade with summer vegetables on board the Amelie Rose.

As they sail up the Thames to Tower Bridge on the final leg of their voyage, father-and-son duo Dick and James Strawbridge visit a rope-making factory in Chatham, provide a treat for a herd of pigs and sample typical east London fare - as well as macaroons. They also rustle up a celebratory dinner on board the Amelie Rose.