:00:00. > :00:14.I'm Si King, and we're The Hairy Bikers.
:00:15. > :00:36.Both: Welcome to kitchen garden live!
:00:37. > :00:39.Welcome to Kitchen Garden Live with The Hairy Bikers from the RHS
:00:40. > :00:48.Today's the first day that the show is open
:00:49. > :00:57.We're back on our very own edible garden set for some more
:00:58. > :01:06.Coming up today, Kingy's hero, soulful singing sensation,
:01:07. > :01:09.Gregory Porter joins us and he can help us with the cooking too ?
:01:10. > :01:15.because he was a chef before he became a musician.
:01:16. > :01:17.I go behind the scenes of a stunning show garden,
:01:18. > :01:19.this one was designed with children in mind,
:01:20. > :01:26.And Dave and I will cook up something delicious
:01:27. > :01:39.Britain's youngest Michelin-starred chef, Tommy Banks, shows us
:01:40. > :01:41.round his very impressive kitchen garden up in North Yorkshire
:01:42. > :01:44.and we'll be making a delicious dish with Tommy's inspiration.
:01:45. > :01:46.I've met another of the foodie suppliers exhibiting at the show.
:01:47. > :01:49.Peter grows pretty much every culinary herb under the sun and he's
:01:50. > :02:00.Plus two fellow bearded food fans are here to show us how to make
:02:01. > :02:05.the finest Italian pizza in our pizza oven with bags of basil
:02:06. > :02:09.and some of this gorgeous fresh veg from our planters.
:02:10. > :02:12.But before we do anything else, we have to introduce our special
:02:13. > :02:18.guest today, because if Kingy doesn't chat to him soon,
:02:19. > :02:35.Mr Gregory Porter! Thank you so much. We're going to have a little
:02:36. > :02:44.bit of a longer chat later. I am in the presence of someone wonderful.
:02:45. > :02:47.Si was 50 not long ago, and for his birthday, he flew out to France to
:02:48. > :02:53.see you with his family. He could only get tickets at the back. So the
:02:54. > :03:06.Viking at the back shouting Gregory was him. Let's listen to some tunes.
:03:07. > :03:13.MUSIC PLAYS This is what this dude does. Does
:03:14. > :03:20.that not move your soul? Jazz is not normally a style that is popular,
:03:21. > :03:26.but the album you have brought out is the most downloaded jazz album
:03:27. > :03:31.ever. That must feel great after a lifetime of trying to get there. It
:03:32. > :03:37.was pretty amazing. The thing I am proud about most is that these are
:03:38. > :03:41.things I want to say. I want to say there will be no love dying here for
:03:42. > :03:48.me, I want to say, don't lose your steam, these things that inspire
:03:49. > :03:53.people. If you sell a couple of million records by saying something
:03:54. > :03:57.positive, that feels good. You clock from the heart as well as singing
:03:58. > :04:11.from the heart, don't you? Absolutely. -- you cook.
:04:12. > :04:22.I had 120 people came, I went to the store, got the food, we got it done.
:04:23. > :04:23.120 people. Now, it's time to find out more about
:04:24. > :04:31.Neil Whichelow is the man in charge and he's here
:04:32. > :04:35.to tell us about this fascinating, sustainable ecosystem.
:04:36. > :04:44.Is this a greenhouse or an aquarium? The fish feed the plants, the plans
:04:45. > :04:51.clean the water for the fish, so we recycle the nutrients and we don't
:04:52. > :04:54.waste anything. So the fish fertilise the plants naturally and
:04:55. > :05:02.the plants prosper. It uses so little water to produce the plants?
:05:03. > :05:08.Much less. Other than evaporation and transpiration, there is no loss.
:05:09. > :05:16.Are there particular plants that you can grow with aquaponics? Some of
:05:17. > :05:25.them need different amounts of water for the full amount of time, so you
:05:26. > :05:33.can balance it. What fish are these? These are tilapia. You can do
:05:34. > :05:40.ornamental or edible fish. If you eat your crop, you can eat your fish
:05:41. > :05:43.afterwards? You can. It's a match made in heaven. The more
:05:44. > :05:50.biodiversity, the better it is. Would you like to see everyone have
:05:51. > :05:56.a knack upon it -- an aquaponics garden? The environment has to be
:05:57. > :06:02.controlled. We believe in building houses with aquaponics systems built
:06:03. > :06:07.throughout the house. We could build a sustainable future through
:06:08. > :06:13.crowdfunding, and with an open sauce design. Thank you for joining us.
:06:14. > :06:17.Thank you, Neil - we'll see you at the tasting table in a bit.
:06:18. > :06:20.But first - every day this week we're giving you a sneak peek around
:06:21. > :06:23.some of the phenomenal show gardens here at the Flower Show,
:06:24. > :06:25.which, like our garden, celebrate growing your own at home.
:06:26. > :06:28.Today's garden is pretty special - the interactive, sensory garden has
:06:29. > :06:31.been designed for autistic children and through the use of edible plants
:06:32. > :06:38.I was lucky and got a personal tour with its creator, Adam White.
:06:39. > :06:43.I got a personal tour with the Creator, Adam White. And the garden
:06:44. > :07:13.has just won best in show. Yes! This is impressive. It's huge! 500
:07:14. > :07:20.square metres. What edible plants do you have? Apples, pears, whilst
:07:21. > :07:26.robberies, walnuts, hazelnuts... What was your inspiration? We have
:07:27. > :07:30.been working with autism and other disabilities, and we want them to
:07:31. > :07:36.put their computers down and get outside. When we grew up, we did
:07:37. > :07:47.those things. We have worked with a clinical psychologist and garden has
:07:48. > :07:54.a range of things with different types of stimulation. My daughter
:07:55. > :08:03.suffers from anxiety, but when she is here, it seems to disappear. She
:08:04. > :08:13.sat here and relaxed. I'm nice and relaxed. She loves this garden. The
:08:14. > :08:18.thing about feeling it in your hands, and tossing it in the air, it
:08:19. > :08:24.is designed to get the feeling is engaged. As soon as I walked into
:08:25. > :08:31.the garden, there is the sound of running water, there are smells. The
:08:32. > :08:35.kids can make little boats out of leaves and float them down the
:08:36. > :08:37.stream and experience the feeling of being in a woodland. Lets go and
:08:38. > :08:56.have another look. Let me show you our mushroom cave.
:08:57. > :09:01.It goes on and on under the garden. Do not go out and forage for
:09:02. > :09:07.mushrooms, because you will only ever get it wrong ones. These are
:09:08. > :09:12.beautiful. Look at how fleshy they are. Tell me this is not going to
:09:13. > :09:19.waste - what happens? It will be taken apart and reimagined at a
:09:20. > :09:22.centre at Keele University. Thank you so much for the tour. You're
:09:23. > :09:28.welcome. Thanks for these. Cheers! Just stunning, and Adam is here now
:09:29. > :09:32.to see what we're going to rustle up with some of the fabulous fungi,
:09:33. > :09:39.grown in that secret mushroom cave. So along with a mushroom dish,
:09:40. > :09:54.we thought we'd show you that Aquaponics can be even more
:09:55. > :10:13.sustainable, as you can actually eat It is a hands in the bowl dish. It
:10:14. > :10:19.is. Wheels have mushrooms from the cave. We will stop that, with
:10:20. > :10:23.peppers, breadcrumbs and all sorts of lovely flavours. It is a really
:10:24. > :10:33.good dish, all done on the barbecue. -- we will stuff that. Take one
:10:34. > :10:42.tilapia, it's sustainable and there's loads of them. But these in
:10:43. > :10:57.the bowl. Gregory, shall we tear mushrooms together? That's not fair!
:10:58. > :11:04.I have never done mushroom tearing. We're in a different gear now. It is
:11:05. > :11:08.not frantic. I have put in some oyster there as well. Put in some
:11:09. > :11:17.sun-dried tomatoes. We will add hazelnuts. And then I go to chop
:11:18. > :11:25.some garlic. I have basil and parsley - just about that much of
:11:26. > :11:29.each. Just tell it in the bowl. Gregory, what, for you, if you could
:11:30. > :11:40.only eat one thing, what would you find really hard to live without?
:11:41. > :11:53.Seafood. I love beautiful seafood. Salmon or any whitefish. Halibut,
:11:54. > :12:03.cod, I love all of it. Touring keeps you on the road for 300 days a year.
:12:04. > :12:10.That's true. Red onion. How do you amuse yourself on the road for so
:12:11. > :12:19.long? It is all really just an eating tour. Wherever I am, I taste
:12:20. > :12:26.the amazing food, such as in South Africa and Portugal. It always feels
:12:27. > :12:33.like someone's grandma is cooking that food. It is soulful. A mate of
:12:34. > :12:38.mine was at your gig the other night, and you were telling a story
:12:39. > :12:44.about the Yorkshire pudding. I ordered Yorkshire pudding for
:12:45. > :12:52.dessert. They asked if I wanted sauce with it, and I said yes. So,
:12:53. > :13:03.it was basically bread and gravy. But Americans, we're not too hip on
:13:04. > :13:09.that! Bits of lemon zest, all for flavour. My first job that was
:13:10. > :13:13.loosely related with food was pretty uninspiring. I was working in a
:13:14. > :13:19.lemonade factory in Croydon. But yours wasn't too great either, was
:13:20. > :13:23.it? I had several bad food beginnings. Which one would you be
:13:24. > :13:30.talking about? I think the dog food factory is a pretty good one. It
:13:31. > :13:39.beats my laminate factory. How could somebody so cool work in a dog food
:13:40. > :13:46.factory? It is wrong. Or a lemonade factory. You used to work in your
:13:47. > :13:56.brother's restaurant. My speciality was soup. Was it black bean and
:13:57. > :14:13.turkey soup? They loved that. Cream of carry, chicken was another. Say
:14:14. > :14:19.pine nuts for me. We have mushrooms, feta cheese, a little chilli, olive
:14:20. > :14:23.oil, garlic, and fundamentally, if I have missed anything out, I am
:14:24. > :14:29.really sorry. That is what we are stuffing the peppers with. It just
:14:30. > :14:33.goes in, and then we literally treat the barbecue as a heat sauce, simple
:14:34. > :14:42.as that. We put it on the barbecue like this. All the recipes are on
:14:43. > :14:45.the website if you want to cook them. We will put this in a tray in
:14:46. > :14:47.the oven with the fish on top and take a handful of this, and stuff it
:14:48. > :15:00.in the fish. Take the lemon and halve it. We make
:15:01. > :15:12.kind of like a little boat of culinary love. It's that old French
:15:13. > :15:20.technique, papillotte. Put it on the fire. But it across the top. The
:15:21. > :15:24.barbecue has quite intense heat, quite direct, so it will caramelised
:15:25. > :15:32.the outside of the peppers and the outside of the fish. It infuses all
:15:33. > :15:37.those flavours. Brilliant. Let's clear down. What's going on?
:15:38. > :15:44.Gregory, you've just recorded an albumen London? I did, I recorded it
:15:45. > :15:51.with a wonderful orchestral. The music of Nat King Cole, it takes me
:15:52. > :15:55.back to my childhood. It got me into thinking about music as a career. I
:15:56. > :15:59.used to sing in church, my mother always encouraged me to sing, but
:16:00. > :16:03.the music of Nat King Cole encouraged me and stuck with me so I
:16:04. > :16:11.had to do that record. It's the music of Nat King Cole. It's
:16:12. > :16:21.wonderful, isn't it? Mona Lisa, and I'm off.
:16:22. > :16:28.# Mona Lisa... APPLAUSE We can't give you a cooking time
:16:29. > :16:35.because they are all different! Get the fish outwith the fish slice...
:16:36. > :16:46.I've lost mine. Spoon on the lovely vegetables. Adam's lovely mushrooms.
:16:47. > :16:52.The problem with cooking on a barbecue and then putting your hands
:16:53. > :16:59.in its really hot! But you get juice on your fingers and you can set it
:17:00. > :17:11.off! The lemon. Gregory, get stuck in. What does that mean? Eat! It's a
:17:12. > :17:25.Geordie colloquialism. Just get stuck in! Watch yourself! Look at
:17:26. > :17:30.that. That fish is beautiful. That's gorgeous, man. Yesterday...
:17:31. > :17:31.Yesterday a whole host of famous faces descended
:17:32. > :17:34.on Hampton Court Palace to celebrate the launch of the flower show,
:17:35. > :17:37.so we cornered them with our cameras and found out
:17:38. > :17:38.about their experiences growing their own.
:17:39. > :17:48.Alex Jones is an expert with a cucumber! Who would have thought. I
:17:49. > :17:52.have grown my own produce. I do cucumbers. I don't know why. I found
:17:53. > :18:00.the seeds and planted them and they grew massive. They didn't taste very
:18:01. > :18:08.nice, but it was a cucumber. I used it off and get tips about gardening
:18:09. > :18:11.from the Blue Peter Gardiner, Chris. I thought I would start with a basil
:18:12. > :18:15.plants like a lot of people, but it didn't last week. In the last few
:18:16. > :18:19.years I started growing vegetables because my children eat me out of
:18:20. > :18:23.house and home. For some reason tomatoes grow really well in our
:18:24. > :18:27.garden, so we have an abundance. I normally and them off to the
:18:28. > :18:33.neighbours, but recently they have asked me... What's that dish called?
:18:34. > :18:41.There is a particular parsley dish with lamb and tomato, it's gorgeous.
:18:42. > :18:44.I want that in fact! That sounds epic.
:18:45. > :18:47.Right, now it's time to meet another of the exhibitors at the show
:18:48. > :18:50.who is a true expert in their foodie field.
:18:51. > :18:53.Peter SIkora is a herb hero who started on a small
:18:54. > :18:56.and now has his own specialist culinary herb nursery.
:18:57. > :19:04.I popped along to his stall earlier in the week to say hello.
:19:05. > :19:11.I've never seen so many herbs in one place. I think we have 180 varieties
:19:12. > :19:17.at the show this year. Have you always grown them? I used to be an
:19:18. > :19:20.administrator at new Scotland Yard. I have an allotment close to where I
:19:21. > :19:25.live in south London and I love growing my own vegetables. I went to
:19:26. > :19:29.open up a nursery. Someone advised me to focus on a particular variety
:19:30. > :19:37.and I chose herbs. The business came from that. Let's have a look. How
:19:38. > :19:41.easy is it to grow herbs? It's relatively easy. Coriander grows
:19:42. > :19:50.relatively quickly. You can cut off the flour heads to let the plant
:19:51. > :19:54.last longer. Our season runs from March to September so annual herbs
:19:55. > :20:00.have roughly that season. Perennial herbs can go all year long.
:20:01. > :20:04.Rosemary, sage, oregano, thyme, they are evergreen perennials and you can
:20:05. > :20:09.pick them all year round. Which ones are your pride and joy? French
:20:10. > :20:14.tarragon. It's really popular. You can't grow it from seed, just
:20:15. > :20:28.cuttings. That's for your Benes source, isn't it? -- your bearnaise
:20:29. > :20:32.source. This is one of my favourite varieties, it's Thai basil with a
:20:33. > :20:39.really strong aniseed waiver. The lime Basil has a touch of lime. It's
:20:40. > :20:45.really good with pulses, beans, chicken and fish. Cinnamon basil?!
:20:46. > :20:53.This is a show stopper, one of my favourites. It's Herb-tastic. We
:20:54. > :20:57.have two fellas in the kitchen who would love to get hold of your
:20:58. > :21:01.basil. Good week steal a bit? Of course. I will be so popular when I
:21:02. > :21:09.get back. -- could we steal. He's left his stall to come and see
:21:10. > :21:16.what we do with his herby delights. This time it's out of our hands,
:21:17. > :21:19.and into the hands of two fellow bearded cooks -
:21:20. > :21:21.Matteo and Salvatore Aloe. These Italian brothers
:21:22. > :21:23.are championing the humble pizza and are the talk of the town not
:21:24. > :21:36.only in Italy but now This is a masterclass in the secrets
:21:37. > :21:48.of truly great pizza. It's all about the dough. We only use the mother
:21:49. > :21:53.dough to get the best out of the pizza. Let's put these in the oven.
:21:54. > :22:04.I will show you how to stretch the pizza. What's in the mother dough,
:22:05. > :22:17.Matteo? This is the son of the mother. Type one flour, soda water.
:22:18. > :22:20.It's a sourdough pizza? We have the bacteria that permits for 24 hours
:22:21. > :22:33.at room temperature and makes the pizza very digestible. -- ferments
:22:34. > :22:42.for 24 hours. Pizza is my ideal meal, but I do get blown up with it.
:22:43. > :22:47.With the fermentation process, it can lower the time. 24 hours,
:22:48. > :22:54.sourdough pizza, that's the key to having a digestible though. Do you
:22:55. > :23:03.like pizza, Gregory? I love it. Everyone loves pizza. An Italian
:23:04. > :23:07.word that isn't translated. We're not being anti-social, we are just
:23:08. > :23:13.watching the oven with these two fantastic pizzas. The more we make,
:23:14. > :23:22.the more people get some. We will make a red and white pizza, what's
:23:23. > :23:28.the difference? I like to mix the fiordilatte cheese, and then I keep
:23:29. > :23:34.the tomato base more simple. A tomato base pizza with Margarita and
:23:35. > :23:45.basil on top. This is Peter's wonderful basil. So the red base has
:23:46. > :23:58.tomato. What wouldn't you put on that? Chuck cold meats, for example.
:23:59. > :24:10.I wouldn't put them on the red base. We have the pak choi here. Can you
:24:11. > :24:19.wash that for me? Certainly can. No source? Just a white base. We also
:24:20. > :24:25.used the white space for things like Parma ham. When they are ready with
:24:26. > :24:30.a pizza, we can put this on. It's nice to know that you put the
:24:31. > :24:38.toppings on afterwards, when the pizza is cooked. They look nice,
:24:39. > :24:51.straight from the garden. How epic are they? Lush. Keep an eye on the
:24:52. > :24:58.pak choi. No worries. Four pizzas in, people! CHEERING
:24:59. > :25:04.Let's make some pizzas, Gregory. Have you done it before? I have. I
:25:05. > :25:12.make my own dough. I thought I was being lazy by letting it just
:25:13. > :25:24.ferment for a few hours, but he says to let it go for 24 hours. Not the
:25:25. > :25:28.edge. Something we learned with bread, the longer you leave it to
:25:29. > :25:32.prove, the tastier the bread. You told me to put it on your hand and
:25:33. > :25:43.let the weight of the dough take itself. The pak choi is ready. Take
:25:44. > :25:53.that like that. Simon, what did you do with this pizza? It was around
:25:54. > :26:01.before! It was around when it went in, it's now not round. Matteo is
:26:02. > :26:12.always like that. It's my first time! The white pizza is this
:26:13. > :26:24.cheese. I've got to say, I think I'm doing pretty well here. Mr Porter
:26:25. > :26:35.and Mr Myers... You can't do anything wrong. Yours is way better.
:26:36. > :26:45.You can make a calzone now. I like mine a little misshapen. It's very
:26:46. > :27:04.rustic. When the moon hits your eye like a big pizza pie, that's amore
:27:05. > :27:09.this is the lemon basil. What I love about your restaurant is, when the
:27:10. > :27:18.dough has run outcome you stop serving pizza. Of course, we make it
:27:19. > :27:22.everyday, so if we don't have the dough, we can't serve. We don't have
:27:23. > :27:26.frozen bases. It takes 24 hours to make it. I want to point out, that's
:27:27. > :27:41.the one I put in. That's smoked ricotta going on. This
:27:42. > :27:47.is going to be a lesson, Gregory. I'm cleaning it up a little bit. It
:27:48. > :28:00.needs rescuing, not cleaning up! Save me! It's misshapen on purpose.
:28:01. > :28:20.Matteo and Salvatore... We will leave Salvatore and Si to make the
:28:21. > :28:33.pizzas. Let's go. Si King, your throne awaits. Let's get in. Pak
:28:34. > :28:44.choi looks quite beautiful. That's excellent. Peter, your basil. I
:28:45. > :28:51.can't stand it any longer, you are salivating. Here, have a piece of
:28:52. > :28:55.pizza. They are amazing. Superb. Wow.
:28:56. > :29:00.You have just confirmed why pizza would be my last supper!
:29:01. > :29:03.If you fancy having a go at Matteo's or any of our
:29:04. > :29:14.Kitchen Garden recipes, head to the website bbc.co.uk/food.
:29:15. > :29:23.You have got a bit of string going on! That is the real deal! Let's
:29:24. > :29:33.talk about your new album. When does it come out? October. Late October,
:29:34. > :29:40.November. It will be ready for that Christmas purchase. You are on tour
:29:41. > :29:49.at the minute with the last album? Yes, and I do music from my other
:29:50. > :29:56.records. At home, do you grow your own food? I have tomatoes, yes. I
:29:57. > :30:02.live in the breadbasket of the world, but in central California,
:30:03. > :30:13.where I live, there are lots of beautiful things grow. I have
:30:14. > :30:17.tomatoes, herbs, greens. Soul food. It grows easy. I have a big garden.
:30:18. > :30:22.Not so much of it is edible because I am not there so much to maintain
:30:23. > :30:28.it. That is Gregory Porter saying he has a garden full of weeds! It is
:30:29. > :30:35.full of trees and Roses. I had nasturtiums. At first I didn't know
:30:36. > :30:44.I could eat them. I told my son, and he is eating them. I said you can't
:30:45. > :30:48.eat just one or two mac. It is amazing to have you here. Thank you
:30:49. > :30:52.very much, because you make a lot of people very happy. Thank you, I
:30:53. > :30:54.appreciate it. Now, more and more chefs
:30:55. > :30:57.are growing their own produce sustainable and they can
:30:58. > :31:01.design their menus around what's looking good
:31:02. > :31:03.in their gardens. Yesterday, Raymond Blanc showed
:31:04. > :31:05.us his "potager" and today it's the turn of Britain's youngest
:31:06. > :31:07.Michelin-starred chef. Not only is he a great cook but he's
:31:08. > :31:23.got green fingers too. This is the garden, central to
:31:24. > :31:29.everything we do. All the cooking is inspired by what we can grow. At
:31:30. > :31:36.first, it was classical foot, but that felt fraudulent. As a chef, you
:31:37. > :31:42.look to your roots, and mine are in farming. My dad runs the garden, and
:31:43. > :31:46.I run the kitchen. I want certain things, and he wants to do things a
:31:47. > :31:52.certain way, but he has a wealth of experience, so I let him take over
:31:53. > :31:58.the growing in the garden. We don't have a boss. You are the boss of the
:31:59. > :32:05.garden. He says he is not, but I think he is. My wife is the boss.
:32:06. > :32:10.You ask her, she will tell you! This chef wants us to grow something, so
:32:11. > :32:18.we grow it. Both sides come together. These oyster leaves, I am
:32:19. > :32:21.really passionate about these, because I have an oyster allergy.
:32:22. > :32:26.They have an amazing flavour that is really like the seaside. As someone
:32:27. > :32:31.who can't eat oysters, it is cool. These work well with fish dishes,
:32:32. > :32:40.but also beef. They are not as hard to grow as people think. We put them
:32:41. > :32:44.in a whole load of muck, literally. We are serving some rhubarb for next
:32:45. > :32:49.year. I think it is important for the chefs for it to be a whole
:32:50. > :32:54.circle, whether it is selling seed harvesting, it is fun as much as
:32:55. > :33:00.anything. To come out and plan stuff, see how stuff is going,
:33:01. > :33:04.nothing better for me. I don't think I am even a natural cook, but I am
:33:05. > :33:08.definitely not a natural Gardener. Making it up as you go along usually
:33:09. > :33:21.works well. There was no better way than to loan by mistakes. This is
:33:22. > :33:27.lemon verbena - so fragrant. We try to find ways of making up food light
:33:28. > :33:30.and fragrant other than using lemon juice, and this is great. It is
:33:31. > :33:40.great in desserts, great with fish. Great with cocktails at this time of
:33:41. > :33:43.year. It is the taste of summer. They are special, because you can
:33:44. > :33:48.take them from the garden into the kitchen. They are still alive. If
:33:49. > :33:53.you pick broad beans and eat them raw, it is delicious. We are making
:33:54. > :34:01.these beautiful tarts, a rich pastry case. Broad beans are pretty
:34:02. > :34:06.special, so, Si and Dave, I can't wait to see what you will do with
:34:07. > :34:13.them. I have to say, Tommy, your broad beans have got nothing on
:34:14. > :34:20.Alice. Look at these beauties. What will we do with these? We have
:34:21. > :34:24.picked a load, we have blanched them, and basically, I will treat
:34:25. > :34:30.the broad beans as the star of the dish to go with this amazing lamb.
:34:31. > :34:33.Gregory, could you slice finely two close of garlic. I will put the
:34:34. > :34:39.onions on to sweat. Don't be afraid of using a frying pan on your
:34:40. > :34:45.barbecue. Definitely not. I have a quick marinade to do these lamb
:34:46. > :34:51.steaks in. I will add a little oil to the bowl. We have some
:34:52. > :34:56.pomegranate molasses. It is readily available in supermarkets. Try and
:34:57. > :35:05.have a go of that, because it is a really lovely, deeply citrus
:35:06. > :35:14.flavour. A little sherry vinegar. Some cumin. Keep blowing, dude!
:35:15. > :35:20.Cheers, Gregory. Sweat that down but don't burn it. Then we will chop
:35:21. > :35:33.some fresh mint into it. This is such a quick, flavoursome little
:35:34. > :35:38.marinade. Brilliant. The tomatoes going at the end and they don't have
:35:39. > :35:47.to be cooked much. Do you want them sliced? Cut them in half, if you
:35:48. > :35:54.like. Look at this, I have a lovely sizzle on here. Nice. Give it a
:35:55. > :36:00.mixed with the tongs, because I cannot find this book. For the first
:36:01. > :36:04.time, I have grown my own broad beans, and I was beside myself. In
:36:05. > :36:13.Italy, we used to have them on the table with an aperitif. You would
:36:14. > :36:17.pod them and eat them. At this point, you need to get your hands
:36:18. > :36:22.in, as long as they are clean, and massage all those lovely flavours
:36:23. > :36:25.into the meat. It will go in. The vinegar opens up the pores of the
:36:26. > :36:33.meat, and you're able to push those flavours through. Have you got it?
:36:34. > :36:41.Yes! I have got cumin and cinnamon. Never has a broad bean been so
:36:42. > :36:50.well-dressed! He just eats everything, Gregory! Beans cook
:36:51. > :36:57.gently in the stock. The cumin, the cinnamon - it is just such a
:36:58. > :37:03.wonderful summer dish. Between videos, we make sure our hands are
:37:04. > :37:12.immaculately clean and washed. Kind of! Tomato, perfect. Broad beans...
:37:13. > :37:27.There we go. I will turn this. How is mine doing? Lovely. Nearly cajun,
:37:28. > :37:34.Si. They will never notice! The beans are cooking perfectly, as you
:37:35. > :37:42.can see. Lovely. Look at that. Gregory, could you do me a favour?
:37:43. > :37:48.See the play? Thank you. I put my tomatoes in, and some lemon zest.
:37:49. > :37:53.Those are beautifully cooked. When you cooking meat on the barbecue, we
:37:54. > :37:57.have cooked these for about three minutes per side, and you need to
:37:58. > :38:01.let them rest for six minutes. It is the total amount of time they need
:38:02. > :38:09.to rest is the total amount of cooking time. Have we got that? Was
:38:10. > :38:17.it clear? Yes! Am I confusing you yet? No. I am not trying hard
:38:18. > :38:25.enough. We both have wives from the East - mine from Romania, yours from
:38:26. > :38:32.Russia. Do you eat Russian food? Yes, I make a wonderful borscht. I
:38:33. > :38:40.make it better than my wife. Nobody makes anything better than their
:38:41. > :38:43.wife! The national dish of Romania is stuffed cabbage leaves, and
:38:44. > :38:49.direct in mine are better. He didn't mean it! I will find out she has
:38:50. > :39:01.been watching when I get the phone call. The liberal with the parsley.
:39:02. > :39:15.Has Dave left some? He has. This is the molasses? Yes, put your finger
:39:16. > :39:24.in and have a tiny taste. Wow! Really lovely. It's really good. It
:39:25. > :39:28.really is. The tomatoes are yielding a little bit. Now we put the
:39:29. > :39:34.pomegranate molasses in. Stir that through. What is great about the
:39:35. > :39:39.pomegranate molasses is that it just lifts all those top notes of the
:39:40. > :39:44.flavours, and it's so good, the acidity. He's gone all musical on
:39:45. > :39:50.us! I am in the presence of musical greatness, dude! If you could pick
:39:51. > :39:53.your favourite track that you have recorded and I know this is an
:39:54. > :39:58.impossible question, but I will ask anyway - what is your favourite
:39:59. > :40:08.track that you love singing time after Time? No Love Dying. It is
:40:09. > :40:11.simple and straightforward. There is some doubt about this love, but I
:40:12. > :40:23.won't let it be. APPLAUSE
:40:24. > :40:26.Take him to the pub. We need love. I have scattered the beans about
:40:27. > :40:33.randomly. That is what food is about, the love. It is about love,
:40:34. > :40:39.care and application. How can you eat food without love? Not possible,
:40:40. > :40:44.not in my book. I think we have rested sufficiently. Enough for TV,
:40:45. > :40:56.at least! Gregory, you had better stand here. Happy 4th of July! It
:40:57. > :41:02.ain't Turkey and Jell-o, but it is our 4th of July for you. This is
:41:03. > :41:08.wonder. Look at that, that's beautiful. Let me get a little. I
:41:09. > :41:16.love a little lamb, I don't care what anyone says. That is tender.
:41:17. > :41:32.Try the beans. He'll get upset, dry them. I love me broad beans. Your
:41:33. > :41:38.potager at home is amazing. Is beautiful.
:41:39. > :41:43.It is time now to find out whether our lovely audience have any
:41:44. > :41:51.questions on food, gardening or just our sartorial elegance. I made us a
:41:52. > :41:58.couple of microphone things to brighten things up, out of two cups.
:41:59. > :42:04.It is like Blue Peter all over again. Where is Caroline? I live in
:42:05. > :42:15.a flat in London, North facing, and how should I grow on my balcony?
:42:16. > :42:21.This is for Peter. Where is he? It is North facing, so what herbs can
:42:22. > :42:25.she grow? Green, leafy herbs such as sorrel and parsley. You won't get
:42:26. > :42:30.much sunshine, so something that can deal with a bit of shade. Parsley,
:42:31. > :42:42.sorrel, stuff like that. Definitely not Basil. If you want to grow
:42:43. > :42:46.basil, move! And next, D. We moved to France a few years ago when we
:42:47. > :42:53.grow everything, but we cannot grow artichoke, and I don't know where to
:42:54. > :43:02.start. I live in France. I use the artichoke hearts, Blanche them down,
:43:03. > :43:12.so take them with broad beans, white wine, and have that with fish. Where
:43:13. > :43:16.is Diane? That is convenient! As a fellow Geordie, from South Shields,
:43:17. > :43:22.I wondered if you could recommend any herbs to go with traditional
:43:23. > :43:28.North East dishes such as the great Northeast sausage? There is one. I
:43:29. > :43:31.will get back to you... Where just about to run out of time. We do it
:43:32. > :43:33.every time! That's it - we're out of time
:43:34. > :43:36.on today's Kitchen Garden Live. Thanks to our fantastic guests,
:43:37. > :43:39.Gregory Porter, Neil, Adam, Matteo, We will see you tomorrow, with Jimmy
:43:40. > :43:48.Osmond live. Goodbye for now! MUSIC: Hoppipolla
:43:49. > :43:56.by Sigur Ros