Episode 1 Kitchen Garden Live with the Hairy Bikers

Good morning, I'm striking. I'm David Meyer. And this is Kitchen

Garden Live! Welcome to Kitchen Garden Live. The

Hairy Bikers live from the RHS Hampton Court flour show! Look at

all this, it is very posh, it is fabulous. We have got food, flowers

and our own totally edible garden to go in. You can eat everything that

is growing here. Where have you gone?! Oregano! It will be lovely!

On the menu, Hollywood superstar Stanley Tucci is here. As hugely

talented actor, also a massive foodie, he has written his own

cookbooks, the perfect gift for our first show. We will like the

barbecue and cook some summer read dishes for him using the incredible

edibles we have got on the set. The designer of our garden is the

gold-medal winning Juliet Sargeant who will give us an official tour of

this stunning garden, our home for the week, and she has lots of tips

to help you grow your own at home. The complete legend that is Raymond

Blanc shows us around his epic garden which inspires his food and,

to be honest, everybody else's as well. And yesterday Si got the

chance to meet one of the food supply is here, Chris Smith, who is

the oracle of growing your own fruit and veg. We will barbecue some of

his delights later on. All of this kit you are looking at is everything

you can get at home, there is no posh chef gadgets to fiddle about

with, it is all here. You have probably noticed lots familiar faces

in the crowd, it is press day at the flower show. I can see my old mate,

Len. So, Len, have you ever grow your own? Never, I can't grow

anything. Wid I can grow, that is it! I understand you can eat some of

them. Well, that is good! What about you? I actually do Len's garden!

Lives, hello! Are you enjoying the show? I am, but you said you have

got no special kit, you have got a really big over the thing at the

back there. Is that just a barbecue thing? Yes, it is. You spend all

your time cutting things up, are you good with veg? I'm quite good with

vegetables, I grow them but I don't eat them, that is the problem. You

grow them... But I don't eat them! Amanda lamb, here she is. Do you

grow anything? My husband grows lots of things, we have an abundance of

courgettes. Nina, hello! I have only come for the food! I'm only joking,

I love to grow lots of fruit and vegetables, I have an abundance of

tomatoes about to happen so I will need to of tomato -based food.

Nothing tastes better! Our guest of honour today is the

multi-award-winning Hollywood superstar... He is here! Stanley

Tucci! We are very excited to have you here, you are a massive foodie

as well as an enormous... Enormous Hollywood star! And you have written

some cookbooks as well. Do you grow your own food as well as cook it?

From time to time, we did not have a vegetable garden this year because

we were moving house. You could eat your garden before you move! I

remember the first time I did it I planted 25 courgette plants. We

lined the hallways with them, it was embarrassing. Courgette carpet! Did

you eat the flowers? Of course, yes. Hopefully we can sort out some of

those tasty things backs and show you what to do with them. Also we

have got some Pimm's, the Pimm's plant is here so I will top up some

herbs and distributed, you lucky people! While we get on with that,

here is Raymond Blanc in his kitchen garden. He started it himself in

1984 and it is pretty impressive stuff. It is, isn't it?

Welcome. You have 150 varieties of vegetables that my garden is great.

The vegetables are picked and immediately cooked in my kitchen.

Here is Anne-Marie tidying up her artichokes. We have been together

for a long time. 32 years now! And we still love each other! These are

absolutely gorgeous. I love these. This is Angelica. The garden is a

complete inspiration and Anne-Marie is the architect.

This is Jen, she is in charge of the visual garden. The kitchen are using

this for a beef tartare dish, peeling out the leaves from the

centre and putting a beef tartare on it. This is why this garden is so

fundamental, the heart of my recipe. The relationship between the garden

and the kitchen makes us what we are, it is our DNA. What is this

thing? This is where police have attacked the Leeds but luckily

enough they don't attack the radish. The chefs are waiting for these

wonderful harvest. Yes, I will take it to the kitchen. Thank you.

Wow, a whole field of courgettes and for me it is probably the most

aromatic vegetable of my cuisine. For the courgette to grow it leaves

pollination so it has the pollinators picking up the pollen

from the inside of the male flour and of course pollinating the

female, which will grow its own fruit. We averaged around 9000

things Mac -- flowers throughout the season. Thank God we have got you

there! I have created a beautiful dish for Anne-Marie, a spring plate

and the heart of it is courgette with its flower filled with a

beautiful mix of vegetable in honour of the gardeners. And our great

team. I hope my gardeners, my wonderful gardeners, will inspire

you to grow. You don't need a huge garden, just a beautiful windowsill

to start growing your herbs, baby radishes. It is so rewarding. Good

luck, happy growing. Thank you so much, Raymond. Totally

inspirational. I have a vegetable garden as well but I think I need to

raise my game! I have got lots of potatoes, though, and I have grown

these with my own fair hands, dug them up last week.

Raymond Blanc showed us his signature dish using courgette

flowers, this is what we are going to do with them, we are going to

make a courgette flower tart with some nice Italian cheese. It is

simple to do at home. This is just a board of pastry, we draw a line so

that when it cooks the outside will rise up and we prick the base so

that it thinks. What we need to do now is get a bowl... I am just

praying off some onions and garlic and then what we will do is wilt

this, everything has come from the garden today, it is brilliant.

Everything came from here? Yes, not sure about the lemons, though! Gloss

over that, Dave! Everybody else is growing them. We have seen Szechwan

peppercorns and what far be it. How old were you when you started to

cook, Stanley? When I went off to college, when I went to New York and

I didn't have any money so I had to learn to cook inexpensively and a

lot of Italian food, which is the basis of my family's cooking, that

is what you did, and it was great, it was easy and cheap. Your ancestry

is from southern Italy? Yes, my grandparents, then we lived in

Florence when I was a kid for a year so that is where I learned Italian.

That is a fantastic mix of food and art in Florence. That is the thing,

it is very different from southern Italy. My sister lives in the Val

Gana site I am over there quite a lot. If you could sum up Italian

food in one sentence, what would you say, I would say it is about love,

passion, care. And connectivity. It really connects people, it is a

thing that connects all of Italy, is the food. We were filming in

Calabria and the two words that kept being used were simple and natural.

This is the ricotta and lemon zest mixture, I will just put that on the

inside. That is beautiful. What we have got in the pan at the minute is

some charred, onion, garlic, fresh herbs, mint, parsley, it should go

cold but we have not got time so here is one we did earlier! You knew

it was coming! All we do now is scattered this over there. It is

like a garden pastry. Onions, garlic and chard? Yes, and salt and pepper,

if you don't know how to season you are in trouble. Now we start with

the wonderful courgette flowers and one things that we learned from

Raymond is that you can sex a courgette. That is true! What do you

say to it, Dave?! This is a live show! All you do now is/ them like

that, like so and so and so. A courgette with a love life! They are

all there at the bottom of your garden but only the female ones

fruit. That makes sense. Now, feta cheese, crumbled that Bob, can you

put some pepper on this, Si? No worries. Watch your seasoning,

though, because we have salty feta. Doesn't it look like summer? It

does, it is just beautiful. Perfect with Pimm's. Now some Parmesan

cheese. Scatter that liberally all over. That will cope with the

courgette. Because we have slashed the flowers they should not throw up

and explode. Would that happen?! It would with other! Our reputation

after last Saturday! That poor summer pudding! You handled it very

well! You don't get that with Michel Roux Jr! Now, we will place this in

the pizza oven and what we have done before is covered appeal with

cornmeal so you get that little bit of dusting so it doesn't stick. So

it flies off into the pizza oven really quickly. If you have a pizza

oven at home, it is bored in, steal out. What is it?

CROWD: Would in, steal out! There we are, just put it into

there. Ready? Clean as a whistle. So, what are you doing at the

moment, Stanley? Just talking to you guys, that is it! I directed a movie

last year that comes out in August, Geoffrey Rush stars as Alberto

Giacometti. It has been ten years since I directed a movie, it was

great, really fun. You love art as well? I do, we would go eat dinner

afterwards, it was fantastic. Not a bad life!

That needs to be in the oven for about ten minutes. Al just have a

look. I don't think it's ready. Not a chance. It is a slow cooker. It is

supposed to be rather fast. The film is called Final Portrait, and it

will be out in August. It's a portrait of James Lord's the end of

his life. It is their conversations. He was a very eccentric explosive

personality. So with this very kind of contained peace. What is that

love you do behind the camera because of the different world

behind the camera and in front, isn't it? Behind the camera, you

don't have to wait because you control the time. In front of the

camera, you wait all the time. Heeded the most elegant delicate

sculptures. Beautiful. Is it over? Stanley, you can say the immortal

words... Here's one we did earlier. That's beautiful. It's amazing. You

put it in there and it comes out of there.

LAUGHTER We did this earlier in that album

but we knew it would take ten minutes. It's the magic of

television. Amazing. I got to get one of those. Puff pastry is no

longer a dark art. You can buy it in the shops, it's great. It doesn't

look too shabby. What do you think? It looks beautiful. It takes a long

time to make puff pastry. It is layers and layers of butter. It

drives you crazy. That is our courgette flower tart. Perfect,

let's have a taste. Bring the drinks. You can share minor. Well

done. -- share minor. There you are, sir, perfect. Good. Prop Italians. I

like about you just put the whole thing on, to. It's great for

alfresco dining because you just do your own thing. Jeers. And thank you

very much for coming. That's great. It's really good. Delicious. Juliet

Sargeant, an award-winning garden designer, designed our special show

stopping garden so let's go and meet her and have a look. I'm really

looking forward to this. It's amazing. Hello. Hello, Si. You've

been so busy. I got loads to show you. The way you have designed the

garden, it must've been a challenge. Show us around. Compost is the

beginning of every single garden. Stack the bricks yourself and the

compost heap grows with the bricks. It's genius, like a beehive. Here is

a living wall, which is great if you haven't got a lot of space. This is

really brilliant for growing herbs and other edible plants. It's a very

handy thing to have. You can just buy little pockets of soil. Yes, you

can get every gate and behind it if you want. Call Rabi. Beautiful,

isn't it? Put it into salads. It is so innovative, the way you have

produced the garden. You know, what's interesting, it's very

beautiful because you don't associate ornamental gardens with

fruit and vegetables. There's no need to hide your vegetables at the

back of the garden. This is a stir-fry pot. It's a great

space-saving thing. It is the variety you can grow in relatively

small space, which is just remarkable. This is my favourite

bit, because this is ornamental plants people may have in their

gardens, but you can read them, elderflowers, elderberries, lilies,

hostas, Chinese delicacy, so get the champagne going. And it is so

vibrant and beautiful. Cabbage, potatoes. Crop rotation is a really

good thing to do in the garden and here we have got a nice flowerbed.

But you can eat it. Do you believe anybody can grow anything to eat?

Absolutely, even if you've only got a little bit of space you can grow

food. This is a but we will talk about that later in the week. It's

amazing, isn't it? Tilapia. We can eat the fish as well, allegedly. Not

those, though. Never mind, I was looking forward going fishing. I

want to show you this plant, a mulberry, the plant of the year

2017. Normally, it would be an enormous tree, you'd have to have

loads of space, but you can grow these in a pot. It's a tree? It's a

Bosch you can grow in a pot. Thank you so much for taking is around the

mulberry bush. It's amazing. CROWD GROANS.

Sorry. Now sit back and enjoy the fruits of your labour. We have

something very special. Taking over now is Jeremy Pang, who will whip up

a very tasty stir-fry. Good to see you. Your the best man to do it. We

are going to get cooking straightaway. We are going to do a

slow poached pork, poached in five spices, essentially, star anise,

cinnamon, fennel seeds, and then we have all the vegetables coming from

the garden itself. You just want this cat nice and finally? Yes, we

want to have this on the clock. -- cut. Onions, peppers, as well. It's

rough and ready cooking. It's right up our street. You had just written

a book on Hong Kong Street food. Yes, it is called Hong Kong Diner.

Let's go pepper first with the fennel. We've got some soy sauce

here. And some sesame oil, as well. Sunday but so you can't cook with

it? Sesame oil is for the end of your stir-fry # some people say you

can't cook with it. Some cornflour. We need to make up a quick sauce.

Grab that. Certainly. In Hong Kong, to put cornflour in, that's what we

learned, it turned arises the meat, but we also cooked a meal and didn't

put cornflour in, scallops and prawns, and it lost the sauce. You

want the sauce to wrap around your meet. Take some more light soy

sauce, some rice wine, it's kind of a savoury brandy, almost. Chicken

stock. About 100 millilitres. It was just wrap around and then we will

start cooking. Straight over here, bring that over. On its way. Spring

onion will be good, throw it in. We need to burp it. It's a traditional

thing to do, burping at the table, in Chinese cooking. There you are. A

little oil and demonstrated. It is flipping hot around here, I tell

you. Throw it in with the vegetables, if you can. I'm going to

close that encase I singed off my eyebrows. I think the wind has got

up more. Because it's so quick, everything can go in at the same

time. That's brilliant. You've got to move stuff around. OK. In Hong

Kong, we met people who said, you can cook anything in a wok. If you

can, give it a flick around. Straight in with the sauce. We've

got plenty of time now. Lots of time, don't worry about it. I'm

going to go in slow motion than. A tidy kitchen is a happy kitchen.

What we found which was fascinating about Hong Kong particularly is the

Street food. It's unreal. How important is it to get the heat

going? It is all about high heat, controlling the heat. That's what

this movement is all about. It's a stir-fry at the end of the day and

you have got to steer it. That is pretty much there. Various stuff

going everywhere. It's great. The sauce has caramelised around the

edge of the wok, so we are ready to serve that up. There you go.

Wonderful. Look at that. We need to remember to close that diner. In

Hong Kong, the carbon woks, it's like the height of the fire? It's

understanding how to control the fire, is when you become a true wok

master. You can see how sizzling hot that is. You are truly a master. We

are learning. Let's get it on the table. It's such a good looking

dish, isn't it? Fennel seeds, that's star anise, that goes with fennel as

well. It goes so well with pork. What did you think of that?

CROWD CHEERS. Wonderful. That is quick food. We

get to taste it. Shall we? Let's go for it. Stanley, come on over.

Juliet. Delicious. Thank you, thank you. I poached that for 45 minutes.

It makes it succulent but still gives it a bite and brings out the

impurities. Go for it. Chopstick etiquette. Here you go, Stanley. The

flavours are great. The work you have done the past few days, Juliet,

you will be ready for somebody to cook for you. Lovely, great, isn't

it? Lovely, isn't it? That's fantastic. I have been though to

convert vegetarians. Juliet didn't say she was converted to belly pork

by any chance? I am, I am. Jeremy, thank you very much. If you fancy

having a go at any of the recipes you see on Kitchen Garden Live, go

to the BBC website. All this week, we're introducing you to some of the

foodie suppliers exhibiting at the show. Yesterday we had a busy day

and everybody was rushed off their feet finishing off the stands etc

but we stole a bit of time with this particularly great grower, Chris

Smith. Chris, great to me to force up how are you? This is an

incredible array of plants. We grow 600 varieties. Organic? We are not

registered organic because it's too much paperwork but we don't use any

chemicals and we try to make things to be grown organically. What can

you so now? You can sew things around all year round in your

garden, greenhouse but unfortunately people think March is over, I can't

so my beetroot and I can't grow any. Of course you can. Let's have a look

around. Talk us through the unusual plants. Was Derby, not easy to grow

but you can grow it. It doesn't like moisture. -- wasabi. This comes from

Peru. They taste like payers. You can eat them raw. What more could

you want? Added tasted this? It looks like an alien who. It's a

cross between cucumbers and melons. The plant will bear hundreds of them

and they are easy to grow. I love this man. Look at these. Chris, are

there any secrets to growing this type of produce? People don't

realise they need to pump them early because they need a long growing

season. We have a new pepper peppercorn team. Courgettes are easy

to grow, aubergines step too far. Unless we have a summer like we are

having at the moment. Tomatoes are easy. The difference in sweetness,

how'd you do that in the UK? If you choose varieties with natural

sweetness, they are fantastic. I'm excited expression

I have some of the most amazing produce from Chris, I'm heading off

to the kitchen. Well, Chris is here. Sitting there

between Amanda Lamb and Jane Moore, what a lucky fellow! Incredible

edibles, no pressure, then? No pressure at all! Time for a proper

chat with Stanley. What do you want to know? You have the most amazing

film life, are close, directing life and cooking life. I heard when you

did a film with Meryl Streep you called her up and said you had to

bond? We knew each other, we were friends, and I said, we really have

to, not to be too methody, we need to get together in the kitchen and

just cook. She organised it. So we did it, we invited people, we said,

7:30pm we will eat, but that didn't happen. I think we ate about 9:30pm

after about six bottles of wine. The food was good! After six bottles of

wine! It could have been terrible! You have done two major movies about

food. Big Night was never intended to be a food ruby, it just turned

out that way. I like the way it plays with food, the Italian family

setting it up, all of those relationships, it is what Italian

people do, and when you put commerce into it becomes a different thing.

If you love food and you haven't seen it, do watch it. You have got

to watch it. Did that inspire your cookbooks? Yes, after that I wanted

to put together a cookbook, I did it with my parents and a friend of

mine, who was the consultant on the film, an amount -- and Italian

American trained chef. To put together two very different cuisines

into this one book, almost 20 years ago now, and it is still doing well.

It is love for life, isn't it? Talk to us a bit about Final Portrait? I

love Giacometti and art, I love the process of art, I love stories about

the creative process, and they should never be too rarefied, Big

Night was about that, in a way. The Giacometti film, those two things

are there but you never want to make it rarefied or pressures, you wanted

to be accessible. That was my intention. Your book was for the

family? It was, my wife and I, my wife is British and a great cook so

we sort of fell in love through cooking. Do you want to come with us

to make monkfish kebabs? I will follow you anywhere!

It is a very meaty kebabs, fish skewers. We got ahead of ourselves

and marinated the monkfish. We marinated in fennel seeds, coriander

seeds, cumin steeds, time, garlic, lemon juice and zest. No more than

half an hour, you don't want to over marinate fish. Then over to the

master of the fire with his veggies for. I went to the fantastic grower,

Chris Smith, this is everything I picked up from his display

yesterday. All we will do is really simply, because if you ski with

these beautiful pieces of monkfish with the beautiful produce that he

produces, the simplicity of the application of fire to great

ingredients produces great food, and as long as it is done with a bit of

love and care, there is nothing better. This is pole couscous or

jumbo couscous. What you can do is toast is likely before you put the

stock in, we haven't with this one. To this, we add some of our... You

let that just absorb the stock? Yes, either toast it first then put it in

the pan with the stock or just as it is, stock, clingfilm, leave it to go

cold and it just sets itself. Some sprouting broccoli, put that in.

These are broad beans, you have seen the wonderful broad beans up there,

these have been branched and -- blanched and double potted, like

little emeralds. Pop those in. This is lovely. It is lovely. Put some

spring onions through. I'm pleased to say the unpredictable British

weather has held out, hasn't it?! Don't put the Geordie curse on it!

We are not used to this in the north-east, it is 10 degrees warmer

down here, it is great! I will be wearing a string vest! If you had

one Italian dish you could eat and the end of time, what would it be?

It is hard to say, I really do love risotto. I hear on the grapevine you

are a massive fan of seafood? Yes, I love seafood. If you could only eat

one bit of seafood for the rest of your days, but would be? Lets face

it, linguine with white clams. Perfect. Even with a bit of tomato,

pepperoni. You can't bid lobster. All of it! Some tarragon in here

now, I like Caradon in salads, I always put tarragon in the dressing,

it reminds me of the south of France. Lovely in this, and some

mint leaves. What we will do as well, when we served the kebabs, we

will serve them with a yoghurt sauce which is very simple. Slightly

sweetened mint sauce, some garlic, yoghurt, then some fresh mint just

pushed through it, season with salt and pepper, that is it, spoon it

over the kebabs, simple as that. Just mixing that, the colours there,

and lovely green salad which soon has a wonderful shade of yellow. I

love that is really couscous. It is great. And from saffron soaked in

water. And some yoghurt. Some honey. Stanley, could you pass me a spoon,

please? Big or small? I don't care, as long as it is spoon shaped, I'm

happy to receive it! Oh, this is lovely, how lush. We have been

putting a lot of veg recently and it is showing respect to vegetables

that hitherto would have been alongside the main event. In Italy

people would take chickpeas, the focus of attention, and there was

some alchemy going on that I loved. As you go further south it becomes

more and more vegetarian. It does, because it is cheap. The cuisine in

Pewsey and Calabria and part of Sicily still is absolutely awesome.

And they have the climate for it as well. That is the thing, we have

just come back from filming in the Met and what is wonderful is you eat

sunshine constantly because the vegetables and fruits are just

amazing. It is incredible. Do you grow your own veg? I did, we have

done it before in the past. I was editing a film years ago in one of

the houses I lived in in Westchester and I would take a break and go out

and tend the garden while the editor was working there and I would go

back in and we would look at stuff so it was a really nice, you know,

and nice way to get away from the editing world. I'll bet. Very

satisfying. Have you had any inspiration from our garden? Yes, I

have a garden exactly like this at home, as a matter of fact. Mind to!

But bigger! Where did you not come from?! When I go away filming, I

come back and my garden is a mess. That is the thing, you have to keep

it up, that is the hardest part. Imagine that on the flames, the

tarragon, honey, mint, it is all there. We have got some lambs

lettuce or mouse ears as they call it in France. Did you have a pizza

oven, Stanley? I did, I had a lovely pizza oven at a house I sold before

I moved here, it was built in. Now it is my intention to get a mobile

one like that. Honestly, I'm so into them, it is brilliant. That is

beautiful. It is the saffron, that is really nice. Are you ready to

receive? I am ready to receive, Mr King. The ends of these are really

hot! Take your time! Look at that. Come on! And for the final

flourish... Excuse me, Mr Myers. Quite a hearty portion just for one!

Just put that across, beautiful. So, Chris, where are you, Chris? Come

on, Chris, this is your ingredients. This is our whole march to you. It

is lovely to see the veg cooked! To again, gents. Thank you. I love it,

such a lot going on. I'm coming round! It was amazing to see what

you did yesterday. Good to see the vegetables actually cooked. It is

not knowing what to do with them sometimes, as well. You are an

amazing grower, I have to say. It all works quite well. That saffron

is lovely, summer. Now we will ask our star-studded audience if they

have any food or grow your own questions. We have got a panel of

experts. Fundamentally we should have all angles covered. We

certainly have. I will just get my microphone, hold on. Liz? It is an

important question and I said I didn't eat the veg and that is

because the cats eat it all lie on it, so how do you stop them using it

as a litter tray, or I don't know when it is ready and then it dies.

That is three questions! That is for Juliet, how do you stop the cat

using the vegetable patch as a litter tray? And not knowing when to

pick because you don't know if it is ready? Garlic spray is good if you

want to be organic. Garlic spray?! Wouldn't it smell? That is the whole

idea! Nina? I have a question what plans are good to grow in the shape?

We have a big magnolia tree in the garden that creates a lot of shades

of what would be good to grow there? Any leafy veg, spinach, lettuces,

anything like that does really well, and also some perennial things,

Japanese ginger, you can grow things with your rhubarb, perennial veg as

well so there is a lot you can put in a shady place. What would you put

in the shade? There are some edible ornamentals over there which are a

nice shrub but have lovely berries. , double a ground later on, see what

you can find! Who said something about beetroot? Me! I have got one

child that is gastronomically challenged, he is a fan of the beige

food, and we have an abundance of beetroot. My friend always puts it

in her Brownie, she hides it that way. Is there any other way I can...

Well, I'm afraid that is all from us today! I'm sorry! We will do it

fair, I promise! Kitchen Garden Live, thank you to

all our fantastic guests, Stanley Tucci, Juliet Sargeant, Jeremy Pang

and Chris Smith, and not forgetting Raymond Blanc and his talented

gardeners. All of the recipes from the show are

on the website. We are back tomorrow, when we go

behind-the-scenes of another brilliant show garden. Get a pizza

lesson from two fellows with more beards than we do. Tommy Banks shows

us his fantastic kitchen garden in North Yorkshire and Kingy meets his

Hiro, sole singer Gregory Porter. What makes you two different

from each other? His favourite food is apples,

my favourite food is cucumber.