:00:08. > :00:15.Good morning, I'm striking. I'm David Meyer. And this is Kitchen
:00:16. > :00:42.Garden Live! Welcome to Kitchen Garden Live. The
:00:43. > :00:48.Hairy Bikers live from the RHS Hampton Court flour show! Look at
:00:49. > :00:56.all this, it is very posh, it is fabulous. We have got food, flowers
:00:57. > :01:02.and our own totally edible garden to go in. You can eat everything that
:01:03. > :01:11.is growing here. Where have you gone?! Oregano! It will be lovely!
:01:12. > :01:17.On the menu, Hollywood superstar Stanley Tucci is here. As hugely
:01:18. > :01:22.talented actor, also a massive foodie, he has written his own
:01:23. > :01:26.cookbooks, the perfect gift for our first show. We will like the
:01:27. > :01:33.barbecue and cook some summer read dishes for him using the incredible
:01:34. > :01:35.edibles we have got on the set. The designer of our garden is the
:01:36. > :01:39.gold-medal winning Juliet Sargeant who will give us an official tour of
:01:40. > :01:44.this stunning garden, our home for the week, and she has lots of tips
:01:45. > :01:47.to help you grow your own at home. The complete legend that is Raymond
:01:48. > :01:54.Blanc shows us around his epic garden which inspires his food and,
:01:55. > :02:01.to be honest, everybody else's as well. And yesterday Si got the
:02:02. > :02:05.chance to meet one of the food supply is here, Chris Smith, who is
:02:06. > :02:10.the oracle of growing your own fruit and veg. We will barbecue some of
:02:11. > :02:17.his delights later on. All of this kit you are looking at is everything
:02:18. > :02:20.you can get at home, there is no posh chef gadgets to fiddle about
:02:21. > :02:26.with, it is all here. You have probably noticed lots familiar faces
:02:27. > :02:37.in the crowd, it is press day at the flower show. I can see my old mate,
:02:38. > :02:42.Len. So, Len, have you ever grow your own? Never, I can't grow
:02:43. > :02:49.anything. Wid I can grow, that is it! I understand you can eat some of
:02:50. > :02:59.them. Well, that is good! What about you? I actually do Len's garden!
:03:00. > :03:06.Lives, hello! Are you enjoying the show? I am, but you said you have
:03:07. > :03:10.got no special kit, you have got a really big over the thing at the
:03:11. > :03:18.back there. Is that just a barbecue thing? Yes, it is. You spend all
:03:19. > :03:21.your time cutting things up, are you good with veg? I'm quite good with
:03:22. > :03:30.vegetables, I grow them but I don't eat them, that is the problem. You
:03:31. > :03:36.grow them... But I don't eat them! Amanda lamb, here she is. Do you
:03:37. > :03:47.grow anything? My husband grows lots of things, we have an abundance of
:03:48. > :03:52.courgettes. Nina, hello! I have only come for the food! I'm only joking,
:03:53. > :03:55.I love to grow lots of fruit and vegetables, I have an abundance of
:03:56. > :04:01.tomatoes about to happen so I will need to of tomato -based food.
:04:02. > :04:05.Nothing tastes better! Our guest of honour today is the
:04:06. > :04:17.multi-award-winning Hollywood superstar... He is here! Stanley
:04:18. > :04:23.Tucci! We are very excited to have you here, you are a massive foodie
:04:24. > :04:29.as well as an enormous... Enormous Hollywood star! And you have written
:04:30. > :04:34.some cookbooks as well. Do you grow your own food as well as cook it?
:04:35. > :04:38.From time to time, we did not have a vegetable garden this year because
:04:39. > :04:45.we were moving house. You could eat your garden before you move! I
:04:46. > :04:53.remember the first time I did it I planted 25 courgette plants. We
:04:54. > :05:05.lined the hallways with them, it was embarrassing. Courgette carpet! Did
:05:06. > :05:09.you eat the flowers? Of course, yes. Hopefully we can sort out some of
:05:10. > :05:17.those tasty things backs and show you what to do with them. Also we
:05:18. > :05:21.have got some Pimm's, the Pimm's plant is here so I will top up some
:05:22. > :05:25.herbs and distributed, you lucky people! While we get on with that,
:05:26. > :05:29.here is Raymond Blanc in his kitchen garden. He started it himself in
:05:30. > :05:36.1984 and it is pretty impressive stuff. It is, isn't it?
:05:37. > :05:47.Welcome. You have 150 varieties of vegetables that my garden is great.
:05:48. > :05:57.The vegetables are picked and immediately cooked in my kitchen.
:05:58. > :06:03.Here is Anne-Marie tidying up her artichokes. We have been together
:06:04. > :06:09.for a long time. 32 years now! And we still love each other! These are
:06:10. > :06:18.absolutely gorgeous. I love these. This is Angelica. The garden is a
:06:19. > :06:24.complete inspiration and Anne-Marie is the architect.
:06:25. > :06:32.This is Jen, she is in charge of the visual garden. The kitchen are using
:06:33. > :06:36.this for a beef tartare dish, peeling out the leaves from the
:06:37. > :06:41.centre and putting a beef tartare on it. This is why this garden is so
:06:42. > :06:45.fundamental, the heart of my recipe. The relationship between the garden
:06:46. > :06:55.and the kitchen makes us what we are, it is our DNA. What is this
:06:56. > :06:59.thing? This is where police have attacked the Leeds but luckily
:07:00. > :07:04.enough they don't attack the radish. The chefs are waiting for these
:07:05. > :07:13.wonderful harvest. Yes, I will take it to the kitchen. Thank you.
:07:14. > :07:24.Wow, a whole field of courgettes and for me it is probably the most
:07:25. > :07:31.aromatic vegetable of my cuisine. For the courgette to grow it leaves
:07:32. > :07:36.pollination so it has the pollinators picking up the pollen
:07:37. > :07:42.from the inside of the male flour and of course pollinating the
:07:43. > :07:49.female, which will grow its own fruit. We averaged around 9000
:07:50. > :07:54.things Mac -- flowers throughout the season. Thank God we have got you
:07:55. > :08:03.there! I have created a beautiful dish for Anne-Marie, a spring plate
:08:04. > :08:08.and the heart of it is courgette with its flower filled with a
:08:09. > :08:15.beautiful mix of vegetable in honour of the gardeners. And our great
:08:16. > :08:19.team. I hope my gardeners, my wonderful gardeners, will inspire
:08:20. > :08:23.you to grow. You don't need a huge garden, just a beautiful windowsill
:08:24. > :08:30.to start growing your herbs, baby radishes. It is so rewarding. Good
:08:31. > :08:35.luck, happy growing. Thank you so much, Raymond. Totally
:08:36. > :08:39.inspirational. I have a vegetable garden as well but I think I need to
:08:40. > :08:43.raise my game! I have got lots of potatoes, though, and I have grown
:08:44. > :08:45.these with my own fair hands, dug them up last week.
:08:46. > :08:50.Raymond Blanc showed us his signature dish using courgette
:08:51. > :08:54.flowers, this is what we are going to do with them, we are going to
:08:55. > :09:00.make a courgette flower tart with some nice Italian cheese. It is
:09:01. > :09:04.simple to do at home. This is just a board of pastry, we draw a line so
:09:05. > :09:09.that when it cooks the outside will rise up and we prick the base so
:09:10. > :09:14.that it thinks. What we need to do now is get a bowl... I am just
:09:15. > :09:20.praying off some onions and garlic and then what we will do is wilt
:09:21. > :09:25.this, everything has come from the garden today, it is brilliant.
:09:26. > :09:34.Everything came from here? Yes, not sure about the lemons, though! Gloss
:09:35. > :09:42.over that, Dave! Everybody else is growing them. We have seen Szechwan
:09:43. > :09:48.peppercorns and what far be it. How old were you when you started to
:09:49. > :09:53.cook, Stanley? When I went off to college, when I went to New York and
:09:54. > :09:57.I didn't have any money so I had to learn to cook inexpensively and a
:09:58. > :10:01.lot of Italian food, which is the basis of my family's cooking, that
:10:02. > :10:09.is what you did, and it was great, it was easy and cheap. Your ancestry
:10:10. > :10:12.is from southern Italy? Yes, my grandparents, then we lived in
:10:13. > :10:17.Florence when I was a kid for a year so that is where I learned Italian.
:10:18. > :10:20.That is a fantastic mix of food and art in Florence. That is the thing,
:10:21. > :10:28.it is very different from southern Italy. My sister lives in the Val
:10:29. > :10:32.Gana site I am over there quite a lot. If you could sum up Italian
:10:33. > :10:39.food in one sentence, what would you say, I would say it is about love,
:10:40. > :10:42.passion, care. And connectivity. It really connects people, it is a
:10:43. > :10:50.thing that connects all of Italy, is the food. We were filming in
:10:51. > :10:56.Calabria and the two words that kept being used were simple and natural.
:10:57. > :11:01.This is the ricotta and lemon zest mixture, I will just put that on the
:11:02. > :11:06.inside. That is beautiful. What we have got in the pan at the minute is
:11:07. > :11:15.some charred, onion, garlic, fresh herbs, mint, parsley, it should go
:11:16. > :11:21.cold but we have not got time so here is one we did earlier! You knew
:11:22. > :11:31.it was coming! All we do now is scattered this over there. It is
:11:32. > :11:43.like a garden pastry. Onions, garlic and chard? Yes, and salt and pepper,
:11:44. > :11:47.if you don't know how to season you are in trouble. Now we start with
:11:48. > :11:50.the wonderful courgette flowers and one things that we learned from
:11:51. > :11:58.Raymond is that you can sex a courgette. That is true! What do you
:11:59. > :12:08.say to it, Dave?! This is a live show! All you do now is/ them like
:12:09. > :12:14.that, like so and so and so. A courgette with a love life! They are
:12:15. > :12:21.all there at the bottom of your garden but only the female ones
:12:22. > :12:25.fruit. That makes sense. Now, feta cheese, crumbled that Bob, can you
:12:26. > :12:35.put some pepper on this, Si? No worries. Watch your seasoning,
:12:36. > :12:42.though, because we have salty feta. Doesn't it look like summer? It
:12:43. > :12:47.does, it is just beautiful. Perfect with Pimm's. Now some Parmesan
:12:48. > :12:52.cheese. Scatter that liberally all over. That will cope with the
:12:53. > :12:57.courgette. Because we have slashed the flowers they should not throw up
:12:58. > :13:03.and explode. Would that happen?! It would with other! Our reputation
:13:04. > :13:10.after last Saturday! That poor summer pudding! You handled it very
:13:11. > :13:18.well! You don't get that with Michel Roux Jr! Now, we will place this in
:13:19. > :13:22.the pizza oven and what we have done before is covered appeal with
:13:23. > :13:28.cornmeal so you get that little bit of dusting so it doesn't stick. So
:13:29. > :13:32.it flies off into the pizza oven really quickly. If you have a pizza
:13:33. > :13:36.oven at home, it is bored in, steal out. What is it?
:13:37. > :13:53.CROWD: Would in, steal out! There we are, just put it into
:13:54. > :13:57.there. Ready? Clean as a whistle. So, what are you doing at the
:13:58. > :14:07.moment, Stanley? Just talking to you guys, that is it! I directed a movie
:14:08. > :14:13.last year that comes out in August, Geoffrey Rush stars as Alberto
:14:14. > :14:16.Giacometti. It has been ten years since I directed a movie, it was
:14:17. > :14:24.great, really fun. You love art as well? I do, we would go eat dinner
:14:25. > :14:28.afterwards, it was fantastic. Not a bad life!
:14:29. > :14:36.That needs to be in the oven for about ten minutes. Al just have a
:14:37. > :14:46.look. I don't think it's ready. Not a chance. It is a slow cooker. It is
:14:47. > :14:52.supposed to be rather fast. The film is called Final Portrait, and it
:14:53. > :14:58.will be out in August. It's a portrait of James Lord's the end of
:14:59. > :15:04.his life. It is their conversations. He was a very eccentric explosive
:15:05. > :15:10.personality. So with this very kind of contained peace. What is that
:15:11. > :15:14.love you do behind the camera because of the different world
:15:15. > :15:17.behind the camera and in front, isn't it? Behind the camera, you
:15:18. > :15:24.don't have to wait because you control the time. In front of the
:15:25. > :15:35.camera, you wait all the time. Heeded the most elegant delicate
:15:36. > :15:41.sculptures. Beautiful. Is it over? Stanley, you can say the immortal
:15:42. > :15:48.words... Here's one we did earlier. That's beautiful. It's amazing. You
:15:49. > :15:52.put it in there and it comes out of there.
:15:53. > :15:55.LAUGHTER We did this earlier in that album
:15:56. > :16:00.but we knew it would take ten minutes. It's the magic of
:16:01. > :16:05.television. Amazing. I got to get one of those. Puff pastry is no
:16:06. > :16:11.longer a dark art. You can buy it in the shops, it's great. It doesn't
:16:12. > :16:18.look too shabby. What do you think? It looks beautiful. It takes a long
:16:19. > :16:25.time to make puff pastry. It is layers and layers of butter. It
:16:26. > :16:34.drives you crazy. That is our courgette flower tart. Perfect,
:16:35. > :16:41.let's have a taste. Bring the drinks. You can share minor. Well
:16:42. > :16:54.done. -- share minor. There you are, sir, perfect. Good. Prop Italians. I
:16:55. > :16:59.like about you just put the whole thing on, to. It's great for
:17:00. > :17:09.alfresco dining because you just do your own thing. Jeers. And thank you
:17:10. > :17:18.very much for coming. That's great. It's really good. Delicious. Juliet
:17:19. > :17:23.Sargeant, an award-winning garden designer, designed our special show
:17:24. > :17:27.stopping garden so let's go and meet her and have a look. I'm really
:17:28. > :17:36.looking forward to this. It's amazing. Hello. Hello, Si. You've
:17:37. > :17:41.been so busy. I got loads to show you. The way you have designed the
:17:42. > :17:48.garden, it must've been a challenge. Show us around. Compost is the
:17:49. > :17:53.beginning of every single garden. Stack the bricks yourself and the
:17:54. > :18:00.compost heap grows with the bricks. It's genius, like a beehive. Here is
:18:01. > :18:03.a living wall, which is great if you haven't got a lot of space. This is
:18:04. > :18:08.really brilliant for growing herbs and other edible plants. It's a very
:18:09. > :18:14.handy thing to have. You can just buy little pockets of soil. Yes, you
:18:15. > :18:26.can get every gate and behind it if you want. Call Rabi. Beautiful,
:18:27. > :18:29.isn't it? Put it into salads. It is so innovative, the way you have
:18:30. > :18:33.produced the garden. You know, what's interesting, it's very
:18:34. > :18:37.beautiful because you don't associate ornamental gardens with
:18:38. > :18:42.fruit and vegetables. There's no need to hide your vegetables at the
:18:43. > :18:47.back of the garden. This is a stir-fry pot. It's a great
:18:48. > :18:52.space-saving thing. It is the variety you can grow in relatively
:18:53. > :18:56.small space, which is just remarkable. This is my favourite
:18:57. > :19:00.bit, because this is ornamental plants people may have in their
:19:01. > :19:08.gardens, but you can read them, elderflowers, elderberries, lilies,
:19:09. > :19:15.hostas, Chinese delicacy, so get the champagne going. And it is so
:19:16. > :19:21.vibrant and beautiful. Cabbage, potatoes. Crop rotation is a really
:19:22. > :19:27.good thing to do in the garden and here we have got a nice flowerbed.
:19:28. > :19:31.But you can eat it. Do you believe anybody can grow anything to eat?
:19:32. > :19:36.Absolutely, even if you've only got a little bit of space you can grow
:19:37. > :19:47.food. This is a but we will talk about that later in the week. It's
:19:48. > :19:53.amazing, isn't it? Tilapia. We can eat the fish as well, allegedly. Not
:19:54. > :20:00.those, though. Never mind, I was looking forward going fishing. I
:20:01. > :20:05.want to show you this plant, a mulberry, the plant of the year
:20:06. > :20:08.2017. Normally, it would be an enormous tree, you'd have to have
:20:09. > :20:15.loads of space, but you can grow these in a pot. It's a tree? It's a
:20:16. > :20:21.Bosch you can grow in a pot. Thank you so much for taking is around the
:20:22. > :20:25.mulberry bush. It's amazing. CROWD GROANS.
:20:26. > :20:33.Sorry. Now sit back and enjoy the fruits of your labour. We have
:20:34. > :20:36.something very special. Taking over now is Jeremy Pang, who will whip up
:20:37. > :20:41.a very tasty stir-fry. Good to see you. Your the best man to do it. We
:20:42. > :20:48.are going to get cooking straightaway. We are going to do a
:20:49. > :20:54.slow poached pork, poached in five spices, essentially, star anise,
:20:55. > :20:58.cinnamon, fennel seeds, and then we have all the vegetables coming from
:20:59. > :21:08.the garden itself. You just want this cat nice and finally? Yes, we
:21:09. > :21:16.want to have this on the clock. -- cut. Onions, peppers, as well. It's
:21:17. > :21:26.rough and ready cooking. It's right up our street. You had just written
:21:27. > :21:33.a book on Hong Kong Street food. Yes, it is called Hong Kong Diner.
:21:34. > :21:42.Let's go pepper first with the fennel. We've got some soy sauce
:21:43. > :21:48.here. And some sesame oil, as well. Sunday but so you can't cook with
:21:49. > :22:00.it? Sesame oil is for the end of your stir-fry # some people say you
:22:01. > :22:08.can't cook with it. Some cornflour. We need to make up a quick sauce.
:22:09. > :22:15.Grab that. Certainly. In Hong Kong, to put cornflour in, that's what we
:22:16. > :22:22.learned, it turned arises the meat, but we also cooked a meal and didn't
:22:23. > :22:26.put cornflour in, scallops and prawns, and it lost the sauce. You
:22:27. > :22:34.want the sauce to wrap around your meet. Take some more light soy
:22:35. > :22:44.sauce, some rice wine, it's kind of a savoury brandy, almost. Chicken
:22:45. > :22:47.stock. About 100 millilitres. It was just wrap around and then we will
:22:48. > :22:59.start cooking. Straight over here, bring that over. On its way. Spring
:23:00. > :23:05.onion will be good, throw it in. We need to burp it. It's a traditional
:23:06. > :23:20.thing to do, burping at the table, in Chinese cooking. There you are. A
:23:21. > :23:25.little oil and demonstrated. It is flipping hot around here, I tell
:23:26. > :23:31.you. Throw it in with the vegetables, if you can. I'm going to
:23:32. > :23:40.close that encase I singed off my eyebrows. I think the wind has got
:23:41. > :23:45.up more. Because it's so quick, everything can go in at the same
:23:46. > :23:59.time. That's brilliant. You've got to move stuff around. OK. In Hong
:24:00. > :24:05.Kong, we met people who said, you can cook anything in a wok. If you
:24:06. > :24:12.can, give it a flick around. Straight in with the sauce. We've
:24:13. > :24:19.got plenty of time now. Lots of time, don't worry about it. I'm
:24:20. > :24:24.going to go in slow motion than. A tidy kitchen is a happy kitchen.
:24:25. > :24:32.What we found which was fascinating about Hong Kong particularly is the
:24:33. > :24:38.Street food. It's unreal. How important is it to get the heat
:24:39. > :24:44.going? It is all about high heat, controlling the heat. That's what
:24:45. > :24:48.this movement is all about. It's a stir-fry at the end of the day and
:24:49. > :24:55.you have got to steer it. That is pretty much there. Various stuff
:24:56. > :24:58.going everywhere. It's great. The sauce has caramelised around the
:24:59. > :25:07.edge of the wok, so we are ready to serve that up. There you go.
:25:08. > :25:16.Wonderful. Look at that. We need to remember to close that diner. In
:25:17. > :25:21.Hong Kong, the carbon woks, it's like the height of the fire? It's
:25:22. > :25:26.understanding how to control the fire, is when you become a true wok
:25:27. > :25:35.master. You can see how sizzling hot that is. You are truly a master. We
:25:36. > :25:42.are learning. Let's get it on the table. It's such a good looking
:25:43. > :25:51.dish, isn't it? Fennel seeds, that's star anise, that goes with fennel as
:25:52. > :25:54.well. It goes so well with pork. What did you think of that?
:25:55. > :26:05.CROWD CHEERS. Wonderful. That is quick food. We
:26:06. > :26:13.get to taste it. Shall we? Let's go for it. Stanley, come on over.
:26:14. > :26:20.Juliet. Delicious. Thank you, thank you. I poached that for 45 minutes.
:26:21. > :26:27.It makes it succulent but still gives it a bite and brings out the
:26:28. > :26:38.impurities. Go for it. Chopstick etiquette. Here you go, Stanley. The
:26:39. > :26:41.flavours are great. The work you have done the past few days, Juliet,
:26:42. > :26:53.you will be ready for somebody to cook for you. Lovely, great, isn't
:26:54. > :27:02.it? Lovely, isn't it? That's fantastic. I have been though to
:27:03. > :27:09.convert vegetarians. Juliet didn't say she was converted to belly pork
:27:10. > :27:13.by any chance? I am, I am. Jeremy, thank you very much. If you fancy
:27:14. > :27:21.having a go at any of the recipes you see on Kitchen Garden Live, go
:27:22. > :27:26.to the BBC website. All this week, we're introducing you to some of the
:27:27. > :27:30.foodie suppliers exhibiting at the show. Yesterday we had a busy day
:27:31. > :27:37.and everybody was rushed off their feet finishing off the stands etc
:27:38. > :27:44.but we stole a bit of time with this particularly great grower, Chris
:27:45. > :27:50.Smith. Chris, great to me to force up how are you? This is an
:27:51. > :27:56.incredible array of plants. We grow 600 varieties. Organic? We are not
:27:57. > :28:00.registered organic because it's too much paperwork but we don't use any
:28:01. > :28:07.chemicals and we try to make things to be grown organically. What can
:28:08. > :28:11.you so now? You can sew things around all year round in your
:28:12. > :28:17.garden, greenhouse but unfortunately people think March is over, I can't
:28:18. > :28:21.so my beetroot and I can't grow any. Of course you can. Let's have a look
:28:22. > :28:27.around. Talk us through the unusual plants. Was Derby, not easy to grow
:28:28. > :28:36.but you can grow it. It doesn't like moisture. -- wasabi. This comes from
:28:37. > :28:43.Peru. They taste like payers. You can eat them raw. What more could
:28:44. > :28:51.you want? Added tasted this? It looks like an alien who. It's a
:28:52. > :28:55.cross between cucumbers and melons. The plant will bear hundreds of them
:28:56. > :29:03.and they are easy to grow. I love this man. Look at these. Chris, are
:29:04. > :29:06.there any secrets to growing this type of produce? People don't
:29:07. > :29:13.realise they need to pump them early because they need a long growing
:29:14. > :29:18.season. We have a new pepper peppercorn team. Courgettes are easy
:29:19. > :29:22.to grow, aubergines step too far. Unless we have a summer like we are
:29:23. > :29:30.having at the moment. Tomatoes are easy. The difference in sweetness,
:29:31. > :29:33.how'd you do that in the UK? If you choose varieties with natural
:29:34. > :29:39.sweetness, they are fantastic. I'm excited expression
:29:40. > :29:47.I have some of the most amazing produce from Chris, I'm heading off
:29:48. > :29:52.to the kitchen. Well, Chris is here. Sitting there
:29:53. > :30:01.between Amanda Lamb and Jane Moore, what a lucky fellow! Incredible
:30:02. > :30:05.edibles, no pressure, then? No pressure at all! Time for a proper
:30:06. > :30:11.chat with Stanley. What do you want to know? You have the most amazing
:30:12. > :30:18.film life, are close, directing life and cooking life. I heard when you
:30:19. > :30:26.did a film with Meryl Streep you called her up and said you had to
:30:27. > :30:34.bond? We knew each other, we were friends, and I said, we really have
:30:35. > :30:44.to, not to be too methody, we need to get together in the kitchen and
:30:45. > :30:49.just cook. She organised it. So we did it, we invited people, we said,
:30:50. > :30:53.7:30pm we will eat, but that didn't happen. I think we ate about 9:30pm
:30:54. > :31:02.after about six bottles of wine. The food was good! After six bottles of
:31:03. > :31:10.wine! It could have been terrible! You have done two major movies about
:31:11. > :31:14.food. Big Night was never intended to be a food ruby, it just turned
:31:15. > :31:21.out that way. I like the way it plays with food, the Italian family
:31:22. > :31:26.setting it up, all of those relationships, it is what Italian
:31:27. > :31:31.people do, and when you put commerce into it becomes a different thing.
:31:32. > :31:37.If you love food and you haven't seen it, do watch it. You have got
:31:38. > :31:43.to watch it. Did that inspire your cookbooks? Yes, after that I wanted
:31:44. > :31:47.to put together a cookbook, I did it with my parents and a friend of
:31:48. > :31:55.mine, who was the consultant on the film, an amount -- and Italian
:31:56. > :31:59.American trained chef. To put together two very different cuisines
:32:00. > :32:07.into this one book, almost 20 years ago now, and it is still doing well.
:32:08. > :32:15.It is love for life, isn't it? Talk to us a bit about Final Portrait? I
:32:16. > :32:18.love Giacometti and art, I love the process of art, I love stories about
:32:19. > :32:26.the creative process, and they should never be too rarefied, Big
:32:27. > :32:29.Night was about that, in a way. The Giacometti film, those two things
:32:30. > :32:35.are there but you never want to make it rarefied or pressures, you wanted
:32:36. > :32:46.to be accessible. That was my intention. Your book was for the
:32:47. > :32:51.family? It was, my wife and I, my wife is British and a great cook so
:32:52. > :32:55.we sort of fell in love through cooking. Do you want to come with us
:32:56. > :33:01.to make monkfish kebabs? I will follow you anywhere!
:33:02. > :33:11.It is a very meaty kebabs, fish skewers. We got ahead of ourselves
:33:12. > :33:15.and marinated the monkfish. We marinated in fennel seeds, coriander
:33:16. > :33:20.seeds, cumin steeds, time, garlic, lemon juice and zest. No more than
:33:21. > :33:22.half an hour, you don't want to over marinate fish. Then over to the
:33:23. > :33:31.master of the fire with his veggies for. I went to the fantastic grower,
:33:32. > :33:36.Chris Smith, this is everything I picked up from his display
:33:37. > :33:43.yesterday. All we will do is really simply, because if you ski with
:33:44. > :33:47.these beautiful pieces of monkfish with the beautiful produce that he
:33:48. > :33:50.produces, the simplicity of the application of fire to great
:33:51. > :33:54.ingredients produces great food, and as long as it is done with a bit of
:33:55. > :34:03.love and care, there is nothing better. This is pole couscous or
:34:04. > :34:10.jumbo couscous. What you can do is toast is likely before you put the
:34:11. > :34:17.stock in, we haven't with this one. To this, we add some of our... You
:34:18. > :34:21.let that just absorb the stock? Yes, either toast it first then put it in
:34:22. > :34:26.the pan with the stock or just as it is, stock, clingfilm, leave it to go
:34:27. > :34:32.cold and it just sets itself. Some sprouting broccoli, put that in.
:34:33. > :34:37.These are broad beans, you have seen the wonderful broad beans up there,
:34:38. > :34:41.these have been branched and -- blanched and double potted, like
:34:42. > :34:49.little emeralds. Pop those in. This is lovely. It is lovely. Put some
:34:50. > :34:54.spring onions through. I'm pleased to say the unpredictable British
:34:55. > :35:00.weather has held out, hasn't it?! Don't put the Geordie curse on it!
:35:01. > :35:03.We are not used to this in the north-east, it is 10 degrees warmer
:35:04. > :35:11.down here, it is great! I will be wearing a string vest! If you had
:35:12. > :35:16.one Italian dish you could eat and the end of time, what would it be?
:35:17. > :35:22.It is hard to say, I really do love risotto. I hear on the grapevine you
:35:23. > :35:25.are a massive fan of seafood? Yes, I love seafood. If you could only eat
:35:26. > :35:32.one bit of seafood for the rest of your days, but would be? Lets face
:35:33. > :35:41.it, linguine with white clams. Perfect. Even with a bit of tomato,
:35:42. > :35:47.pepperoni. You can't bid lobster. All of it! Some tarragon in here
:35:48. > :35:53.now, I like Caradon in salads, I always put tarragon in the dressing,
:35:54. > :35:57.it reminds me of the south of France. Lovely in this, and some
:35:58. > :36:02.mint leaves. What we will do as well, when we served the kebabs, we
:36:03. > :36:08.will serve them with a yoghurt sauce which is very simple. Slightly
:36:09. > :36:13.sweetened mint sauce, some garlic, yoghurt, then some fresh mint just
:36:14. > :36:18.pushed through it, season with salt and pepper, that is it, spoon it
:36:19. > :36:22.over the kebabs, simple as that. Just mixing that, the colours there,
:36:23. > :36:26.and lovely green salad which soon has a wonderful shade of yellow. I
:36:27. > :36:47.love that is really couscous. It is great. And from saffron soaked in
:36:48. > :36:54.water. And some yoghurt. Some honey. Stanley, could you pass me a spoon,
:36:55. > :37:03.please? Big or small? I don't care, as long as it is spoon shaped, I'm
:37:04. > :37:07.happy to receive it! Oh, this is lovely, how lush. We have been
:37:08. > :37:11.putting a lot of veg recently and it is showing respect to vegetables
:37:12. > :37:16.that hitherto would have been alongside the main event. In Italy
:37:17. > :37:20.people would take chickpeas, the focus of attention, and there was
:37:21. > :37:23.some alchemy going on that I loved. As you go further south it becomes
:37:24. > :37:31.more and more vegetarian. It does, because it is cheap. The cuisine in
:37:32. > :37:36.Pewsey and Calabria and part of Sicily still is absolutely awesome.
:37:37. > :37:41.And they have the climate for it as well. That is the thing, we have
:37:42. > :37:44.just come back from filming in the Met and what is wonderful is you eat
:37:45. > :37:49.sunshine constantly because the vegetables and fruits are just
:37:50. > :37:56.amazing. It is incredible. Do you grow your own veg? I did, we have
:37:57. > :38:00.done it before in the past. I was editing a film years ago in one of
:38:01. > :38:03.the houses I lived in in Westchester and I would take a break and go out
:38:04. > :38:06.and tend the garden while the editor was working there and I would go
:38:07. > :38:11.back in and we would look at stuff so it was a really nice, you know,
:38:12. > :38:18.and nice way to get away from the editing world. I'll bet. Very
:38:19. > :38:22.satisfying. Have you had any inspiration from our garden? Yes, I
:38:23. > :38:31.have a garden exactly like this at home, as a matter of fact. Mind to!
:38:32. > :38:38.But bigger! Where did you not come from?! When I go away filming, I
:38:39. > :38:43.come back and my garden is a mess. That is the thing, you have to keep
:38:44. > :38:47.it up, that is the hardest part. Imagine that on the flames, the
:38:48. > :38:51.tarragon, honey, mint, it is all there. We have got some lambs
:38:52. > :39:01.lettuce or mouse ears as they call it in France. Did you have a pizza
:39:02. > :39:06.oven, Stanley? I did, I had a lovely pizza oven at a house I sold before
:39:07. > :39:11.I moved here, it was built in. Now it is my intention to get a mobile
:39:12. > :39:17.one like that. Honestly, I'm so into them, it is brilliant. That is
:39:18. > :39:23.beautiful. It is the saffron, that is really nice. Are you ready to
:39:24. > :39:35.receive? I am ready to receive, Mr King. The ends of these are really
:39:36. > :39:43.hot! Take your time! Look at that. Come on! And for the final
:39:44. > :39:54.flourish... Excuse me, Mr Myers. Quite a hearty portion just for one!
:39:55. > :40:00.Just put that across, beautiful. So, Chris, where are you, Chris? Come
:40:01. > :40:09.on, Chris, this is your ingredients. This is our whole march to you. It
:40:10. > :40:21.is lovely to see the veg cooked! To again, gents. Thank you. I love it,
:40:22. > :40:29.such a lot going on. I'm coming round! It was amazing to see what
:40:30. > :40:33.you did yesterday. Good to see the vegetables actually cooked. It is
:40:34. > :40:41.not knowing what to do with them sometimes, as well. You are an
:40:42. > :40:54.amazing grower, I have to say. It all works quite well. That saffron
:40:55. > :40:57.is lovely, summer. Now we will ask our star-studded audience if they
:40:58. > :41:03.have any food or grow your own questions. We have got a panel of
:41:04. > :41:08.experts. Fundamentally we should have all angles covered. We
:41:09. > :41:20.certainly have. I will just get my microphone, hold on. Liz? It is an
:41:21. > :41:26.important question and I said I didn't eat the veg and that is
:41:27. > :41:30.because the cats eat it all lie on it, so how do you stop them using it
:41:31. > :41:35.as a litter tray, or I don't know when it is ready and then it dies.
:41:36. > :41:38.That is three questions! That is for Juliet, how do you stop the cat
:41:39. > :41:43.using the vegetable patch as a litter tray? And not knowing when to
:41:44. > :41:48.pick because you don't know if it is ready? Garlic spray is good if you
:41:49. > :41:59.want to be organic. Garlic spray?! Wouldn't it smell? That is the whole
:42:00. > :42:03.idea! Nina? I have a question what plans are good to grow in the shape?
:42:04. > :42:09.We have a big magnolia tree in the garden that creates a lot of shades
:42:10. > :42:13.of what would be good to grow there? Any leafy veg, spinach, lettuces,
:42:14. > :42:20.anything like that does really well, and also some perennial things,
:42:21. > :42:24.Japanese ginger, you can grow things with your rhubarb, perennial veg as
:42:25. > :42:30.well so there is a lot you can put in a shady place. What would you put
:42:31. > :42:37.in the shade? There are some edible ornamentals over there which are a
:42:38. > :42:42.nice shrub but have lovely berries. , double a ground later on, see what
:42:43. > :42:49.you can find! Who said something about beetroot? Me! I have got one
:42:50. > :42:54.child that is gastronomically challenged, he is a fan of the beige
:42:55. > :42:59.food, and we have an abundance of beetroot. My friend always puts it
:43:00. > :43:05.in her Brownie, she hides it that way. Is there any other way I can...
:43:06. > :43:12.Well, I'm afraid that is all from us today! I'm sorry! We will do it
:43:13. > :43:17.fair, I promise! Kitchen Garden Live, thank you to
:43:18. > :43:20.all our fantastic guests, Stanley Tucci, Juliet Sargeant, Jeremy Pang
:43:21. > :43:23.and Chris Smith, and not forgetting Raymond Blanc and his talented
:43:24. > :43:28.gardeners. All of the recipes from the show are
:43:29. > :43:30.on the website. We are back tomorrow, when we go
:43:31. > :43:36.behind-the-scenes of another brilliant show garden. Get a pizza
:43:37. > :43:40.lesson from two fellows with more beards than we do. Tommy Banks shows
:43:41. > :43:46.us his fantastic kitchen garden in North Yorkshire and Kingy meets his
:43:47. > :43:54.Hiro, sole singer Gregory Porter. What makes you two different
:43:55. > :43:57.from each other? His favourite food is apples,
:43:58. > :44:05.my favourite food is cucumber.