0:00:02 > 0:00:05The heart of my home is the kitchen.
0:00:06 > 0:00:09And it's here that I love to cook delicious meals
0:00:09 > 0:00:12for my nearest and dearest.
0:00:14 > 0:00:16Cheers, everybody.
0:00:16 > 0:00:20There's no better way to celebrate everything good in life...
0:00:21 > 0:00:23..than sharing some great food...
0:00:25 > 0:00:28..with the people you love.
0:00:28 > 0:00:32These are the dishes that I cook when I want to bring people together.
0:00:32 > 0:00:34These are my Home Comforts.
0:00:42 > 0:00:46For me, the best meals start with the best ingredients.
0:00:46 > 0:00:49So I'm lucky to have an outdoor larder filled with the freshest,
0:00:49 > 0:00:52tastiest produce right here at home.
0:00:55 > 0:00:57Now there's nothing I like more than growing herbs,
0:00:57 > 0:01:00fruit and veg at the bottom of my garden and I use all these
0:01:00 > 0:01:03amazing ingredients as the basis for so many great recipes.
0:01:07 > 0:01:10'So feast your eyes on this delicious fruit meringue.'
0:01:10 > 0:01:12How good does that look?
0:01:12 > 0:01:15'Be amazed by this crop of giant veg.'
0:01:16 > 0:01:19That is massive!
0:01:19 > 0:01:22- 'And my mate, presenter Kate Garraway...'- Good to see you!
0:01:22 > 0:01:26'..reveals how my moves inspired her to hit the Strictly dance floor.'
0:01:26 > 0:01:29I thought, "If that idiot can be that good,
0:01:29 > 0:01:30"clearly I'm going to be amazing!"
0:01:30 > 0:01:32And I was really rubbish.
0:01:37 > 0:01:40For my first recipe, I'm preparing a freshly picked
0:01:40 > 0:01:43and even fresher tasting salad in the heart of my garden.
0:01:45 > 0:01:49So I thought I'd do this wonderful little dish which is basically
0:01:49 > 0:01:52cooked beetroot - really simple - with a curd cheese,
0:01:52 > 0:01:54and I'm going to make my own curd cheese.
0:01:54 > 0:01:58Now it may appear very complicated, in fact, it's so, so easy.
0:01:58 > 0:02:00And that's the first thing I'm going to do.
0:02:00 > 0:02:02Now what you need is really good-quality milk.
0:02:02 > 0:02:05That's why it's really beneficial to use something like buffalo milk.
0:02:05 > 0:02:08You can buy it from the supermarket. It's really rich milk.
0:02:08 > 0:02:10It's like the best Jersey cow's milk.
0:02:10 > 0:02:14So don't start messing around using semi-skimmed rubbish.
0:02:14 > 0:02:16Proper full-fat milk is what you need for this.
0:02:16 > 0:02:18Now the key is just to get this warm and heat it up.
0:02:18 > 0:02:21Now at the same time, we can cook our beetroot
0:02:21 > 0:02:23so I just want a bit of water.
0:02:23 > 0:02:24Every time I come in here,
0:02:24 > 0:02:27it just brings back the memories of my grandad.
0:02:27 > 0:02:31He's not buried in here or anything, it's just the smell of tomatoes.
0:02:31 > 0:02:34Just get that amazing smell as soon as you walk into that greenhouse.
0:02:34 > 0:02:36I love it.
0:02:36 > 0:02:39And then to cook our beetroot is really simple.
0:02:39 > 0:02:42I like to use the leaves of the beetroot as well.
0:02:42 > 0:02:43Just chop it through.
0:02:43 > 0:02:46Keep those leaves and then you don't peel them. Nothing.
0:02:46 > 0:02:48Just stick them in the water like that.
0:02:48 > 0:02:50A nice pinch of salt.
0:02:50 > 0:02:53Bring them to the boil and these are going to take about 30 minutes
0:02:53 > 0:02:56for a small beetroot like that and then just allow them to cool down.
0:02:56 > 0:03:00And then I'm going to add about the juice and a half of a lemon.
0:03:00 > 0:03:02So you squeeze in the lemon.
0:03:02 > 0:03:05Now the minute you add the lemon, it starts to curdle
0:03:05 > 0:03:09and this is where you end up with this curd cheese.
0:03:09 > 0:03:13It's the lemon acid that makes the protein in the milk bond together,
0:03:13 > 0:03:16forming solid clumps or curds.
0:03:16 > 0:03:19Once the milk has separated, carefully pour the mixture
0:03:19 > 0:03:23through a sieve to extract this solid curd from the liquid whey.
0:03:24 > 0:03:27I'm going to leave that to just naturally sit in there.
0:03:27 > 0:03:29Just drains through ever so carefully.
0:03:29 > 0:03:32You can see the texture of it, look.
0:03:32 > 0:03:34It's just simple.
0:03:34 > 0:03:36And tastes fantastic as well, even fresh like that.
0:03:36 > 0:03:38I'm just going to drain off a bit of this.
0:03:42 > 0:03:43It's my garden.
0:03:44 > 0:03:47Then heat some olive oil in a pan.
0:03:47 > 0:03:51Cut up some leftover bread and fry until golden brown.
0:03:51 > 0:03:53And while our croutons are frying away...
0:03:53 > 0:03:56I'm going to go and get some herbs.
0:03:56 > 0:03:58You can use whatever you want, really, but this is amazing.
0:03:58 > 0:04:00This is pineapple sage. It's like...
0:04:02 > 0:04:04It's like chewing on a pineapple.
0:04:04 > 0:04:08It's wonderful stuff. But I love this. A bit of tarragon.
0:04:08 > 0:04:11And then we've got some oregano, which is also wonderful.
0:04:11 > 0:04:13A little marjoram.
0:04:13 > 0:04:16Parsley, which I've got in there, bit of rosemary's nice, maybe,
0:04:16 > 0:04:17a bit of this.
0:04:18 > 0:04:21Maybe a bit of thyme. That'll do.
0:04:23 > 0:04:26I'm using the thyme and rosemary to flavour my croutons
0:04:26 > 0:04:29and I'm saving the softer herbs for my salad.
0:04:30 > 0:04:33So you've got the crispy croutons. They're about ready.
0:04:33 > 0:04:36We can take the entire lot. We don't want to waste that oil as well.
0:04:36 > 0:04:39You always cook with things like hard herbs, things with rosemary
0:04:39 > 0:04:41and thyme to get the flavour out.
0:04:41 > 0:04:42You almost want to warm them up.
0:04:42 > 0:04:45Soft herbs like I'm using here - tarragon, parsley,
0:04:45 > 0:04:49bit of chives, that kind of stuff - you can put in there at the end.
0:04:49 > 0:04:51Now, of course, we've got our beetroot
0:04:51 > 0:04:54and I'm going to use the stems and tops of the beetroot, which...
0:04:54 > 0:04:57I love these. I think they're brilliant.
0:04:57 > 0:04:58For that, just warm up some more olive oil.
0:04:58 > 0:05:03And the flavour into this, I'm just going to add a bit of cumin seed.
0:05:03 > 0:05:04Just a touch.
0:05:05 > 0:05:09Just warm the cumin seeds up and just throw in some of these stalks.
0:05:09 > 0:05:11They do taste fantastic.
0:05:11 > 0:05:15Once your beetroot is cooked, allow it to cool before peeling
0:05:15 > 0:05:17and cutting into chunks.
0:05:17 > 0:05:21Add these to the bowl and then you can start on your salad dressing.
0:05:22 > 0:05:24I've got some sherry vinegar,
0:05:24 > 0:05:25we've got the oil in there as well.
0:05:25 > 0:05:28We'll take the beetroot tops...
0:05:28 > 0:05:30that are warmed through with that cumin seed.
0:05:30 > 0:05:34And then just dress the salad with everything else.
0:05:34 > 0:05:37And then all we need to do now is just basically serve this.
0:05:37 > 0:05:40It's really simple. You've got this warm beetroot salad...
0:05:41 > 0:05:43..with the croutons.
0:05:43 > 0:05:44I love this type of food.
0:05:44 > 0:05:47It's simple and pure, exactly what food should be.
0:05:47 > 0:05:52And then, of course, you've got your home-made buffalo curd.
0:05:55 > 0:05:57Just place it on the top.
0:06:02 > 0:06:05Then we'll garnish that with a few herbs.
0:06:05 > 0:06:07I've got some of this stuff.
0:06:07 > 0:06:09This is actually oil seed rape, come off the fields.
0:06:09 > 0:06:11You can actually use the tops...
0:06:13 > 0:06:15..just to garnish this up as well.
0:06:16 > 0:06:20Simple and pure. Little drizzle of olive oil.
0:06:20 > 0:06:22And, of course, the best bit...
0:06:25 > 0:06:28This, to me, is absolute heaven.
0:06:29 > 0:06:31Mmm.
0:06:31 > 0:06:34That, ladies and gentlemen, is a cracking plate of food
0:06:34 > 0:06:35from my kitchen garden.
0:06:37 > 0:06:39This hearty salad really lets the freshness
0:06:39 > 0:06:41and flavour of the beetroot shine
0:06:41 > 0:06:45and the straightforward, creamy curd cheese is the perfect partner.
0:06:46 > 0:06:50It looks fantastic, but believe me, it tastes even better.
0:06:53 > 0:06:57As you can see, I'm a keen gardener, but my green-fingered efforts
0:06:57 > 0:07:01are pretty tame when compared with the antics of some home growers.
0:07:06 > 0:07:10Like one enthusiast from Llanharry in Wales.
0:07:10 > 0:07:12Here, locals have noticed strange
0:07:12 > 0:07:16and unusual phenomena on a village allotment.
0:07:16 > 0:07:20They say it's shocking, monstrous and unnatural.
0:07:23 > 0:07:28But retired gardener Phillip Vowles uses much more soothing phrases.
0:07:28 > 0:07:31Tucked in nice and warm. Nothing going to hurt you now.
0:07:31 > 0:07:32Just grow away.
0:07:32 > 0:07:34Phillip's top-secret crop
0:07:34 > 0:07:37is giant vegetables.
0:07:37 > 0:07:39I started off growing normal vegetables.
0:07:39 > 0:07:43Thoroughly enjoyed it and quite successful.
0:07:43 > 0:07:45But then I had the bug for the giant vegetables
0:07:45 > 0:07:49and thoroughly enjoyed the joy of seeing them growing so fast.
0:07:49 > 0:07:53And so big.
0:07:53 > 0:07:55And, boy, have they been big.
0:07:55 > 0:08:00In 30 years, Phillip has won countless awards for his giant veg.
0:08:00 > 0:08:02But size isn't everything.
0:08:02 > 0:08:05Lots of people ask me in the shows when I go round -
0:08:05 > 0:08:07"Do they taste the same as normal veg?"
0:08:07 > 0:08:09And they do.
0:08:09 > 0:08:11If not better, I would say.
0:08:13 > 0:08:17Phillip first saw super-size greens at a garden show 30 years ago.
0:08:17 > 0:08:22He was inspired and bought his own giant veg seeds.
0:08:22 > 0:08:27Within just a few short years, he was growing world record breakers.
0:08:27 > 0:08:31It was the heaviest cucumber. It was 18.5 lb in weight.
0:08:31 > 0:08:34It was lovely, really, to break a record.
0:08:36 > 0:08:39Yeah, erm...
0:08:39 > 0:08:40It was good.
0:08:40 > 0:08:43I'm just pleased to do it once.
0:08:43 > 0:08:46And I'm looking forward to doing it a second time with my marrow!
0:08:49 > 0:08:53This is the one that's got the potential to break a world record.
0:08:53 > 0:08:55Perhaps I'm being a little bit ambitious,
0:08:55 > 0:08:58but I don't think I've seen a longer marrow ever
0:08:58 > 0:09:01and I've been showing now for, what? 30 years.
0:09:01 > 0:09:03But it's got a long way to go yet.
0:09:03 > 0:09:06It's the best, I think, I've ever grown.
0:09:06 > 0:09:10The current world record for the heaviest marrow
0:09:10 > 0:09:13stands at a whopping 143 lb.
0:09:13 > 0:09:15That's heavier that a baby hippo.
0:09:15 > 0:09:20No wonder Phillip is giving this one some extra TLC.
0:09:20 > 0:09:25I like to cover my marrows with a blanket to keep him nice and cosy.
0:09:26 > 0:09:29Cos, of course, I like to talk to my vegetables.
0:09:30 > 0:09:33The wife can get a bit annoyed sometimes.
0:09:33 > 0:09:37She says I talk nicer to my vegetables than I do to her.
0:09:39 > 0:09:45Sometimes when I'm here all alone, I call myself the allotment widow.
0:09:45 > 0:09:49Thankfully for Phillip's wife Brenda, that allotment is only 50m away.
0:09:51 > 0:09:53And with just one ring of the bell,
0:09:53 > 0:09:57she gets fresh veg delivered straight to her door.
0:09:57 > 0:10:00Out of the beetroot, I'll make chutney.
0:10:00 > 0:10:03I'll make some coleslaw with the carrots and the cabbage.
0:10:03 > 0:10:06And it's not wasted.
0:10:06 > 0:10:10We've got a big family and they like to go and pick their own as well.
0:10:11 > 0:10:14Producing an abundance of fresh fruit and veg
0:10:14 > 0:10:18to share with his grandchildren gives Phillip a great deal of pleasure -
0:10:18 > 0:10:23but in his youth, growing food was a necessity.
0:10:23 > 0:10:25We were a family of 15.
0:10:25 > 0:10:27Seven girls, six boys.
0:10:27 > 0:10:30My father always had a big garden to feed the family,
0:10:30 > 0:10:32because we were rather poor,
0:10:32 > 0:10:36so my father went out shooting rabbits and ferreting.
0:10:36 > 0:10:39That was the meat and the veg came from the garden
0:10:39 > 0:10:41and that's how we survived.
0:10:41 > 0:10:44Those tough times are now well and truly in the past
0:10:44 > 0:10:48and Phillip can concentrate on the future.
0:10:48 > 0:10:50A very big one.
0:10:50 > 0:10:52And in the mad world of giant veg,
0:10:52 > 0:10:55these little belters are only babies.
0:10:55 > 0:10:58This is my pumpkin patch.
0:10:58 > 0:11:02Just on the first week of growth
0:11:02 > 0:11:05and they will double their weight each week now, I would have thought.
0:11:07 > 0:11:10Giant veg like these don't take any longer to grow from seeds
0:11:10 > 0:11:13than normal varieties.
0:11:13 > 0:11:16They just develop faster, so they need more fuel.
0:11:16 > 0:11:20Some people feed different things.
0:11:20 > 0:11:24I've used sugar in the past, where I'll put a drip into a marrow,
0:11:24 > 0:11:26into the main stem.
0:11:26 > 0:11:27I thought that worked.
0:11:27 > 0:11:32I had good results, but, at the moment now, I'm trying molasses.
0:11:32 > 0:11:35Sugar-charged veg?!
0:11:35 > 0:11:36No wonder they put on the pounds,
0:11:36 > 0:11:41but not all of these giants are destined for competitions.
0:11:41 > 0:11:44This outsize cabbage is bound for a local pub,
0:11:44 > 0:11:47where Philip and his family plan to polish it off for lunch.
0:11:47 > 0:11:49Ray, Bunny, give me a hand, please.
0:11:49 > 0:11:53..but he'll need a little help from his archrivals to get it there.
0:11:53 > 0:11:55He's a little one, isn't he?
0:11:55 > 0:11:58Philip's brothers both grow giant veg, too.
0:11:58 > 0:12:01They've competed against him in local shows,
0:12:01 > 0:12:04but so far they've never beaten him.
0:12:04 > 0:12:07- Is he going to fit in the back of there?- Right at the back, yeah.
0:12:07 > 0:12:09Oh, you're... Whoa, whoa...!
0:12:11 > 0:12:13We'll have to leave the doors open, I think.
0:12:19 > 0:12:20They've reached the pub,
0:12:20 > 0:12:25but getting it through all the doors is more of a squash than a cabbage.
0:12:25 > 0:12:26Ready? Push!
0:12:26 > 0:12:28All right?
0:12:28 > 0:12:29That is huge.
0:12:29 > 0:12:32- I don't know what to say about it, really.- It's massive.
0:12:32 > 0:12:34THEY LAUGH
0:12:34 > 0:12:36Just like chopping any other cabbage
0:12:36 > 0:12:39except there's a lot more of it to chop.
0:12:39 > 0:12:41After the slightly longer than usual prep,
0:12:41 > 0:12:45the cabbage is simply boiled to showcase its freshness.
0:12:45 > 0:12:47Very nice. Beautiful.
0:12:47 > 0:12:51The cabbage is very green and tender.
0:12:51 > 0:12:53The cabbage is delicious.
0:12:53 > 0:12:58The giant veg have brought Phillip local fame as well as accolades,
0:12:58 > 0:13:00but nothing beats the pleasure of sharing his garden
0:13:00 > 0:13:03with his grandkids.
0:13:03 > 0:13:05I'm a poor man but I feel like a millionaire
0:13:05 > 0:13:09because I've got this bit of land and I do what I want to do.
0:13:09 > 0:13:11I get a bit emotional, sometimes,
0:13:11 > 0:13:15just seeing them kids come to the gate.
0:13:17 > 0:13:20They enjoy it. They come and they pick their own veg.
0:13:20 > 0:13:23Who wants some rhubarb?
0:13:23 > 0:13:26Strawberries all over their face...
0:13:26 > 0:13:28Are you going to grow a big flower like that?
0:13:28 > 0:13:31Are you? When you're a big girl?
0:13:31 > 0:13:34Yeah, well... That's what life is all about, I think.
0:13:41 > 0:13:44I might not be able to grow veg as big as Philip's,
0:13:44 > 0:13:48but never judge a man by the size of his marrow.
0:13:48 > 0:13:51I've grown some fabulous sweet fruits in my garden,
0:13:51 > 0:13:55and, with them, I'm going to make a dessert that's heaven on a plate.
0:13:56 > 0:13:59Now, I'm going to create this amazing little gateau, really,
0:13:59 > 0:14:01and it's using meringues as the base.
0:14:01 > 0:14:04First off you take some silicon paper.
0:14:04 > 0:14:07Just cut this to size.
0:14:08 > 0:14:10Now we need to make a little template,
0:14:10 > 0:14:13because the whole idea of this gateau is it's layered up,
0:14:13 > 0:14:16four discs of meringue, and it's a proper sized portion.
0:14:16 > 0:14:19Not that big. That big. Something like that.
0:14:19 > 0:14:21So what we use for this one is a metal ring,
0:14:21 > 0:14:25and then, using a pencil, just go round the inside
0:14:25 > 0:14:27to create these discs.
0:14:27 > 0:14:29When you've marked out all four circles,
0:14:29 > 0:14:32you can begin making the meringues.
0:14:32 > 0:14:34Now, six good quality egg whites.
0:14:34 > 0:14:37A lot of chefs will tell you to use old egg whites.
0:14:37 > 0:14:38I actually disagree with that.
0:14:38 > 0:14:40I think it's much better with fresh egg whites.
0:14:40 > 0:14:44Keep the yolks cos we can use those for other stuff.
0:14:45 > 0:14:49Once you've separated the eggs, whisk up the whites.
0:14:51 > 0:14:53Now I need to measure the sugar
0:14:53 > 0:14:57and for this it's always 50g of sugar per egg white.
0:14:57 > 0:15:01So I need 300g for this one.
0:15:01 > 0:15:02What you want to do, really,
0:15:02 > 0:15:05is make sure the egg whites are fully whipped first of all.
0:15:05 > 0:15:07It almost looks like really firm whipped cream
0:15:07 > 0:15:09before you add the sugar.
0:15:09 > 0:15:11Some people will tell you to add it third by third
0:15:11 > 0:15:13and then fold in the remaining third.
0:15:13 > 0:15:15I don't think you need to do that.
0:15:15 > 0:15:17I think if the egg whites are nice and firm, which they are,
0:15:17 > 0:15:20I basically just chuck all the sugar in.
0:15:20 > 0:15:23You can hear the machine starting to drop down
0:15:23 > 0:15:24as it starts to mix that sugar together.
0:15:24 > 0:15:27One thing you don't want to be doing at this stage is over whipping it,
0:15:27 > 0:15:30otherwise it will collapse.
0:15:30 > 0:15:34So when you get to that stage, you've got this beautiful, light meringue,
0:15:34 > 0:15:37which is perfect for what we want.
0:15:38 > 0:15:41Fit a piping bag with a plain nozzle,
0:15:41 > 0:15:43and fill the bag with the meringue mix.
0:15:45 > 0:15:47I'm not going to add anything like cornflour
0:15:47 > 0:15:49or a bit of vinegar to this -
0:15:49 > 0:15:51which is great to make sticky meringue.
0:15:51 > 0:15:55Now, if I do that with this one, you'll never be able to slice it.
0:15:55 > 0:15:57So, this is what I call classic French meringue -
0:15:57 > 0:16:01it's not chalky, it's just nice and crisp.
0:16:01 > 0:16:04So, what you've got to do is pipe this with confidence -
0:16:04 > 0:16:06and also is stick the paper on to the tray.
0:16:06 > 0:16:08Press that down.
0:16:08 > 0:16:10Now you can see the little template there.
0:16:10 > 0:16:13What you do with this is start in the middle and work your way out
0:16:13 > 0:16:16and it's kind of a circular-shaped motion,
0:16:16 > 0:16:18like a little Catherine wheel.
0:16:19 > 0:16:21As long as you start in the middle,
0:16:21 > 0:16:25you know when you get to the end, it's all going to be all right.
0:16:25 > 0:16:27Just repeat the process.
0:16:27 > 0:16:28Always start in the centre.
0:16:28 > 0:16:32It's one of those things that you kind of learn over the years, this,
0:16:32 > 0:16:37and it's always, always practice makes perfect.
0:16:39 > 0:16:42Repeat this process for the other two discs,
0:16:42 > 0:16:45and then flatten the meringues with a wet pallet knife.
0:16:45 > 0:16:48What you need to do now is set the oven quite low
0:16:48 > 0:16:50and just cook these for about two hours.
0:16:52 > 0:16:55While they bake, you could get out and enjoy your garden -
0:16:55 > 0:16:59or earn some brownie points by doing the dishes.
0:17:01 > 0:17:05Once the meringues are cooked, remove them from the oven and allow to cool.
0:17:05 > 0:17:08Now I'm going to prepare the fruit.
0:17:08 > 0:17:10Stone and slice the plums,
0:17:10 > 0:17:11cut the figs into wedges,
0:17:11 > 0:17:14and hull and halve the strawberries.
0:17:14 > 0:17:17You can't have strawberries without a decent amount of cream.
0:17:17 > 0:17:22Now, this is a gateau, so I'm going to use quite a bit of cream,
0:17:22 > 0:17:23about a litre.
0:17:23 > 0:17:26I'm going to flavour the cream with some vanilla bean paste,
0:17:26 > 0:17:27which I absolutely love.
0:17:27 > 0:17:30You can get this from supermarkets now.
0:17:30 > 0:17:33Rather than using the vanilla pods - which are great -
0:17:33 > 0:17:35but this bean paste is really intense,
0:17:35 > 0:17:37almost like an essence, really strong.
0:17:37 > 0:17:40You only need a little bit in this cream.
0:17:41 > 0:17:45Whip the cream and vanilla until it forms soft peaks.
0:17:45 > 0:17:49Then, to assemble this up, first off you get one of the discs.
0:17:51 > 0:17:53Place it in the centre.
0:17:53 > 0:17:55Then a good dollop of cream.
0:17:58 > 0:18:02And now, strawberries, cream and meringue.
0:18:02 > 0:18:06Just one of the joys, really, of British summertime.
0:18:06 > 0:18:10And then you've got the figs and, of course, the plums.
0:18:10 > 0:18:13You can put whatever fruit you want, really,
0:18:13 > 0:18:16but whatever you decide to put on it, it's GOT to be seasonal fruit.
0:18:16 > 0:18:19And then take another disc.
0:18:19 > 0:18:22You can see it's lovely and light as well.
0:18:22 > 0:18:25Place another one on the top.
0:18:27 > 0:18:31Repeat the layers of cream and fruit with each meringue disc.
0:18:31 > 0:18:33Now what you want, to top this,
0:18:33 > 0:18:36just put about five or six tablespoons
0:18:36 > 0:18:38of caster sugar in the pan.
0:18:39 > 0:18:43Heat this until it's all golden brown and liquefied.
0:18:45 > 0:18:49Now, use a combination of hot caramel and some toasted flaked almonds.
0:18:50 > 0:18:53Give this a little mix together
0:18:53 > 0:18:57and then you take the entire lot and just drizzle it over the top.
0:19:00 > 0:19:02I find it amazing what you can grow
0:19:02 > 0:19:05in your kitchen garden and if you've got the benefit of having one,
0:19:05 > 0:19:08then give it a go, because it really is worthwhile
0:19:08 > 0:19:12because you can produce amazing dishes like this in no time at all.
0:19:12 > 0:19:14How good does that look?
0:19:17 > 0:19:21With crisp meringue, cool cream and ripe sweet fruit,
0:19:21 > 0:19:26this pudding is luxurious, but light as a feather...ish!
0:19:26 > 0:19:28Use up whatever fruit you have lying around
0:19:28 > 0:19:32and transform it into something wonderful.
0:19:33 > 0:19:35One of the joys of having a garden
0:19:35 > 0:19:38is being able to share it with your friends and family -
0:19:38 > 0:19:42especially when that means cooking and eating alfresco.
0:19:43 > 0:19:47- Hello!- Good to see you! - Looking gorgeous.- Ohh!
0:19:47 > 0:19:48- Come on in.- Thank you.
0:19:48 > 0:19:51'So I'm delighted that my old mate, TV presenter and the city dweller
0:19:51 > 0:19:56'Kate Garraway, has popped in for a tour around my veg patch.'
0:19:56 > 0:19:58This is the stuff that you could easily grow in London.
0:19:58 > 0:20:00- What's that?- Courgette.- Courgette!
0:20:00 > 0:20:02I would've thought courgettes would have been tricky.
0:20:02 > 0:20:04One of the easiest things to grow.
0:20:04 > 0:20:07But don't you have to do something with, like, fertilizer or something?
0:20:07 > 0:20:10- Do what?- I thought you had to fertilize them!
0:20:10 > 0:20:13Don't you have to, like... I don't know!
0:20:13 > 0:20:16'I'm hoping I can inspire her with the produce from my garden'
0:20:16 > 0:20:19and show her a recipe that she can share with her own family.
0:20:21 > 0:20:24I think this dish will suit you, really. You've got two little ones.
0:20:24 > 0:20:27Yeah, and obviously as soon as you have children, I think you take food
0:20:27 > 0:20:30a bit more seriously. I put any old rubbish inside my body...
0:20:30 > 0:20:31as you will see!
0:20:31 > 0:20:34But when you have kids, you think oh, and then you start to think,
0:20:34 > 0:20:36"Actually, why am I doing that?
0:20:36 > 0:20:38"Let's think about food properly and do it better, yeah."
0:20:38 > 0:20:41So now we're going to do a lovely little dish that I think you can do
0:20:41 > 0:20:43- at home for them, all right?- OK.
0:20:43 > 0:20:45We're going to do a roasted tomato and basil salad with bread
0:20:45 > 0:20:48- and we're going to do radishes that are roasted.- How do you...?
0:20:48 > 0:20:50Why would you ever think to roast a radish?
0:20:50 > 0:20:53When I was a kid, I wouldn't eat these because they're really,
0:20:53 > 0:20:56really peppery. But when you roast them, they're amazing.
0:20:56 > 0:20:59So we've got basil, we've got fresh thyme from the garden.
0:20:59 > 0:21:01Now, I want you to chop up the tomatoes.
0:21:01 > 0:21:06- Are you fussy about how they're chopped? Shall I watch?- Like that.
0:21:06 > 0:21:09- Like that.- Wow. Can you do that again? Because I'm not...
0:21:09 > 0:21:10I know what you're thinking!
0:21:10 > 0:21:14We did this programme together where all you did was ask questions
0:21:14 > 0:21:19- the entire way through.- I got away with it! Right, OK, take this off.
0:21:19 > 0:21:20I'm a bit scared of these guys.
0:21:20 > 0:21:23Because I do watch you on a morning when you get these chefs on your show
0:21:23 > 0:21:26and you do keep talking a lot and you don't actually cook anything.
0:21:26 > 0:21:28No, I do a lot of tasting, though.
0:21:28 > 0:21:30So what is it about the kitchen that puts you off?
0:21:30 > 0:21:33I think it's probably a fear of thinking I don't know
0:21:33 > 0:21:35how it's going to work out.
0:21:35 > 0:21:38So I kind of always feel like, if I chuck some alcohol in...
0:21:38 > 0:21:41And, you know, I can experiment with chocolate and strawberries
0:21:41 > 0:21:44because those are two things that are fundamentally delicious.
0:21:44 > 0:21:47- Keep going.- Right, OK.
0:21:47 > 0:21:49But then the idea of roasting a radish,
0:21:49 > 0:21:51that would never cross my mind.
0:21:51 > 0:21:55Chop the last of the tomatoes and sprinkle crushed garlic, thyme,
0:21:55 > 0:21:56and chunks of rustic bread.
0:21:56 > 0:21:59- You're not having the bread with it when it's finished?- No, no.
0:21:59 > 0:22:01That's going in?
0:22:01 > 0:22:03What happens is, as we slowly cook this,
0:22:03 > 0:22:05the tomatoes, when they're this fresh, get lovely and soft.
0:22:05 > 0:22:07- Oh, my goodness! - They create, like, a sauce.
0:22:07 > 0:22:10So we're going to use some good quality olive oil over the top.
0:22:10 > 0:22:12I could eat that now!
0:22:12 > 0:22:14I was always taught when I was a young kid,
0:22:14 > 0:22:17if it's good enough at this stage, if it looks good at this stage,
0:22:17 > 0:22:19it'll look even better when it comes out of the oven.
0:22:19 > 0:22:23Now place the baking tray in the oven until the tomatoes are soft
0:22:23 > 0:22:25and the bread is charred around the edges.
0:22:25 > 0:22:28Now, what we're going to do is we're going to take the bones
0:22:28 > 0:22:30out of some fresh sardines.
0:22:30 > 0:22:32To be honest, there's not many people who trust me
0:22:32 > 0:22:35- with a knife, James, you're quite brave.- Without using a knife.
0:22:35 > 0:22:38- That seems magic. - Now, hold the sardine.- Right, OK.
0:22:38 > 0:22:41- Don't worry, it's dead. - Feels a bit weird!
0:22:41 > 0:22:43If I'm honest, it feels a little bit weird.
0:22:45 > 0:22:49Right, hold the fish and then you press down on the backbone. Look...
0:22:49 > 0:22:52- See that? Pressing down on the backbone.- Right, OK.
0:22:52 > 0:22:54- Yeah, now you flip it over.- Yes?
0:22:54 > 0:22:57- And then you gradually pull this rib cage out.- Wow!
0:22:59 > 0:23:01You see that? You're pulling this out.
0:23:01 > 0:23:05And then you've got a lovely fish with no bones in it.
0:23:05 > 0:23:06OK. So if I pop that there...
0:23:06 > 0:23:09And what you've done is have the unique ability to fillet it
0:23:09 > 0:23:12- at the same time, which I've never seen before!- Really? Is that good?
0:23:12 > 0:23:13Or is that just a bit of a mess?
0:23:13 > 0:23:16Was I supposed to not take the whole thing out?
0:23:16 > 0:23:19Well, it's supposed to make it look like a sardine at the end of it,
0:23:19 > 0:23:22- not look like it's been used as bait. - It looks like the cat got it!
0:23:22 > 0:23:26To be on the safe side, I'm gutting and filleting the mackerel,
0:23:26 > 0:23:29before laying all the fish out on an oiled baking tray
0:23:29 > 0:23:31along with some whole radishes.
0:23:31 > 0:23:36Kate might not know her fish, but she definitely knows her veg.
0:23:36 > 0:23:38My dad was a big gardener.
0:23:38 > 0:23:41At one point, he had two allotments and a garden.
0:23:41 > 0:23:44I remember as a child not remotely appreciating it
0:23:44 > 0:23:47because, when you're a kid, the seasons go on forever
0:23:47 > 0:23:50so it would be like, "Oh, not more purple sprouts, not more whatever,"
0:23:50 > 0:23:53cos you ate in season, which I realise was an incredible gift to
0:23:53 > 0:23:54eat that healthily in the seasons.
0:23:54 > 0:23:57But I've remember one Christmas Eve my mum was obviously very stressed
0:23:57 > 0:24:00and said, "You can have whatever you want to eat tonight"
0:24:00 > 0:24:02and my brother and I both said, "We want instant noodles."
0:24:02 > 0:24:05You know those, like, instant noodles you get in a pot,
0:24:05 > 0:24:06- you pour hot water on?- Yeah.
0:24:06 > 0:24:09Literally, I swear I heard my dad's heart break, it was so bad.
0:24:09 > 0:24:12Looking back, it was so bad, but of course, we were used to all this
0:24:12 > 0:24:15incredible fresh food and we'd seen it on the telly
0:24:15 > 0:24:18and wanted to try it. So, yeah, you can't ever talk about that now,
0:24:18 > 0:24:21that's a black day in the Garraway household.
0:24:21 > 0:24:24Well, this dish is almost as quick as instant noodles.
0:24:24 > 0:24:27Now sprinkle the fish and radishes with cumin seeds
0:24:27 > 0:24:29and a drizzle of honey.
0:24:29 > 0:24:31Is that a special honey or could it be anything?
0:24:31 > 0:24:34No, it's not that Manuka honey, that's way too expensive.
0:24:34 > 0:24:35I'm a Yorkshireman, remember,
0:24:35 > 0:24:38I ain't spending 15 quid on a jar of honey.
0:24:38 > 0:24:40Right, take the whole lot and put it in the oven.
0:24:43 > 0:24:46Yeah, straight in. It's quite hot. Put it right in.
0:24:46 > 0:24:47In the red-hot pizza oven,
0:24:47 > 0:24:51the fish and radishes will only take five minutes to cook, more than
0:24:51 > 0:24:55enough time to talk about our shared Strictly Come Dancing experience.
0:24:55 > 0:24:59- Because I saw you and you were really good.- I wasn't.- I thought,
0:24:59 > 0:25:03"If that idiot can be that good, clearly I'm going to be amazing."
0:25:03 > 0:25:05And I was really rubbish!
0:25:05 > 0:25:07- It was such a shock to me, James. - Thank you(!) Really?
0:25:07 > 0:25:09- I thought I was going to be brilliant.- You did?
0:25:09 > 0:25:12And then I started dancing and I realised that, actually...
0:25:12 > 0:25:15You know that thing where you think, "I go to weddings, I dance!
0:25:15 > 0:25:18"It's going to be great." You realise it's actually not that easy.
0:25:18 > 0:25:21- It's proper hard work. - You were brilliant.
0:25:21 > 0:25:23I wasn't, I wasn't brilliant. It was just...
0:25:23 > 0:25:25People don't realise how much work you put into it.
0:25:25 > 0:25:27- This is Ralph, by the way. - Oh, hello, Ralph!
0:25:27 > 0:25:31- He only comes around when there's food happening in the oven.- Oh!
0:25:31 > 0:25:34- Right, so these are ready. - Hello, lovely.
0:25:34 > 0:25:37- These are ready.- Right, excellent. - Fresh tomatoes out of the garden.
0:25:37 > 0:25:41- Yeah?- Little bit of basil and then what I want you to do now,
0:25:41 > 0:25:45you're just going to crush these with a fork, so where the tomatoes...
0:25:45 > 0:25:46Oh, that is great!
0:25:46 > 0:25:49Just crush them with a fork. I'll look after the fish.
0:25:52 > 0:25:54- Oh, my goodness, that was so quick! - They're ready.
0:25:54 > 0:25:56See, I reckon the kids would love this.
0:25:56 > 0:25:58I think they'd think that is amazing!
0:25:58 > 0:26:01Salt and pepper and then just take a little plate,
0:26:01 > 0:26:03fresh tomatoes like that...
0:26:03 > 0:26:06- So nice!- Easy, so, so simple.
0:26:06 > 0:26:08Then of course mackerel, which is cooked.
0:26:08 > 0:26:11And then you've got whatever remainder of sardine
0:26:11 > 0:26:12you've got really out of here.
0:26:12 > 0:26:14After I destroyed it.
0:26:14 > 0:26:17I think that looks fantastic, I don't know what you're laughing at.
0:26:17 > 0:26:21No, it's brilliant. I'll get you a knife and fork and you can dive in.
0:26:21 > 0:26:23- Tell me what you think.- OK.
0:26:23 > 0:26:24Go on.
0:26:27 > 0:26:29- Mmm!- With honey, it's delicious.
0:26:29 > 0:26:31See, that's still got loads of flavour.
0:26:31 > 0:26:33But it's taken, as you say,
0:26:33 > 0:26:36that really strong pepper taste away which kids won't eat.
0:26:39 > 0:26:42Oh! You just keep going while I just eat.
0:26:42 > 0:26:44I've talked my way through the actual cooking
0:26:44 > 0:26:47and now I'm quite happy to go quiet for the eating.
0:26:47 > 0:26:48It's like magic.
0:26:50 > 0:26:53This is a super fast and delicious fish supper
0:26:53 > 0:26:56that you and your family will love.
0:26:56 > 0:27:00Roasting the radishes also means that Kate's kids will definitely
0:27:00 > 0:27:01get their five a day.
0:27:01 > 0:27:04So I'm going to do this, I'm going to cook this. No, I will, honestly!
0:27:04 > 0:27:06You don't look like you believe me.
0:27:06 > 0:27:09There's not many people I give ingredients to out of this garden.
0:27:09 > 0:27:10- These greens are really special. - I know.
0:27:10 > 0:27:13So I'm going to send you away with a box of ingredients,
0:27:13 > 0:27:14but I'm expecting great things.
0:27:14 > 0:27:17- Cheers.- Cheers! Thanks, James. Amazing.
0:27:19 > 0:27:23There's only one thing better than growing your own fruit and veg
0:27:23 > 0:27:27and that's using them in delicious recipes like these.
0:27:27 > 0:27:30From the veg patch to the dinner plate, nothing tastes better.
0:27:33 > 0:27:36You can find all the recipes from the series at...
0:27:41 > 0:27:42OK, well, there you go.
0:27:42 > 0:27:46I've got you some apples, you've got runner beans, prickly cucumbers...
0:27:46 > 0:27:48- OK.- Brilliant for gin and tonic. - Like that.
0:27:48 > 0:27:50- That's a recipe I can pull off. - Exactly.
0:27:50 > 0:27:52You got some beetroot in there, curly kale...
0:27:52 > 0:27:55So this shouldn't be in the bottom of the fridge rotting, then.
0:27:55 > 0:27:58- You actually want me to cook this? - Yeah.- All right.
0:27:58 > 0:28:01- Oh, it's so good to see you! Thank you so much.- Thank you!
0:28:01 > 0:28:04- I'll send you a picture. - You better do.
0:28:04 > 0:28:06- No, I will!- We'll wait and see.
0:28:06 > 0:28:07Yeah, right(!)