Episode 2 Kitchen Garden Live with the Hairy Bikers

I'm Si King, and we're The Hairy Bikers.

Both: Welcome to kitchen garden live!

Welcome to Kitchen Garden Live with The Hairy Bikers from the RHS

Today's the first day that the show is open

We're back on our very own edible garden set for some more

Coming up today, Kingy's hero, soulful singing sensation,

Gregory Porter joins us and he can help us with the cooking too ?

because he was a chef before he became a musician.

I go behind the scenes of a stunning show garden,

this one was designed with children in mind,

And Dave and I will cook up something delicious

Britain's youngest Michelin-starred chef, Tommy Banks, shows us

round his very impressive kitchen garden up in North Yorkshire

and we'll be making a delicious dish with Tommy's inspiration.

I've met another of the foodie suppliers exhibiting at the show.

Peter grows pretty much every culinary herb under the sun and he's

Plus two fellow bearded food fans are here to show us how to make

the finest Italian pizza in our pizza oven with bags of basil

and some of this gorgeous fresh veg from our planters.

But before we do anything else, we have to introduce our special

guest today, because if Kingy doesn't chat to him soon,

Mr Gregory Porter! Thank you so much. We're going to have a little

bit of a longer chat later. I am in the presence of someone wonderful.

Si was 50 not long ago, and for his birthday, he flew out to France to

see you with his family. He could only get tickets at the back. So the

Viking at the back shouting Gregory was him. Let's listen to some tunes.

MUSIC PLAYS This is what this dude does. Does

that not move your soul? Jazz is not normally a style that is popular,

but the album you have brought out is the most downloaded jazz album

ever. That must feel great after a lifetime of trying to get there. It

was pretty amazing. The thing I am proud about most is that these are

things I want to say. I want to say there will be no love dying here for

me, I want to say, don't lose your steam, these things that inspire

people. If you sell a couple of million records by saying something

positive, that feels good. You clock from the heart as well as singing

from the heart, don't you? Absolutely. -- you cook.

I had 120 people came, I went to the store, got the food, we got it done.

120 people. Now, it's time to find out more about

Neil Whichelow is the man in charge and he's here

to tell us about this fascinating, sustainable ecosystem.

Is this a greenhouse or an aquarium? The fish feed the plants, the plans

clean the water for the fish, so we recycle the nutrients and we don't

waste anything. So the fish fertilise the plants naturally and

the plants prosper. It uses so little water to produce the plants?

Much less. Other than evaporation and transpiration, there is no loss.

Are there particular plants that you can grow with aquaponics? Some of

them need different amounts of water for the full amount of time, so you

can balance it. What fish are these? These are tilapia. You can do

ornamental or edible fish. If you eat your crop, you can eat your fish

afterwards? You can. It's a match made in heaven. The more

biodiversity, the better it is. Would you like to see everyone have

a knack upon it -- an aquaponics garden? The environment has to be

controlled. We believe in building houses with aquaponics systems built

throughout the house. We could build a sustainable future through

crowdfunding, and with an open sauce design. Thank you for joining us.

Thank you, Neil - we'll see you at the tasting table in a bit.

But first - every day this week we're giving you a sneak peek around

some of the phenomenal show gardens here at the Flower Show,

which, like our garden, celebrate growing your own at home.

Today's garden is pretty special - the interactive, sensory garden has

been designed for autistic children and through the use of edible plants

I was lucky and got a personal tour with its creator, Adam White.

I got a personal tour with the Creator, Adam White. And the garden

has just won best in show. Yes! This is impressive. It's huge! 500

square metres. What edible plants do you have? Apples, pears, whilst

robberies, walnuts, hazelnuts... What was your inspiration? We have

been working with autism and other disabilities, and we want them to

put their computers down and get outside. When we grew up, we did

those things. We have worked with a clinical psychologist and garden has

a range of things with different types of stimulation. My daughter

suffers from anxiety, but when she is here, it seems to disappear. She

sat here and relaxed. I'm nice and relaxed. She loves this garden. The

thing about feeling it in your hands, and tossing it in the air, it

is designed to get the feeling is engaged. As soon as I walked into

the garden, there is the sound of running water, there are smells. The

kids can make little boats out of leaves and float them down the

stream and experience the feeling of being in a woodland. Lets go and

have another look. Let me show you our mushroom cave.

It goes on and on under the garden. Do not go out and forage for

mushrooms, because you will only ever get it wrong ones. These are

beautiful. Look at how fleshy they are. Tell me this is not going to

waste - what happens? It will be taken apart and reimagined at a

centre at Keele University. Thank you so much for the tour. You're

welcome. Thanks for these. Cheers! Just stunning, and Adam is here now

to see what we're going to rustle up with some of the fabulous fungi,

grown in that secret mushroom cave. So along with a mushroom dish,

we thought we'd show you that Aquaponics can be even more

sustainable, as you can actually eat It is a hands in the bowl dish. It

is. Wheels have mushrooms from the cave. We will stop that, with

peppers, breadcrumbs and all sorts of lovely flavours. It is a really

good dish, all done on the barbecue. -- we will stuff that. Take one

tilapia, it's sustainable and there's loads of them. But these in

the bowl. Gregory, shall we tear mushrooms together? That's not fair!

I have never done mushroom tearing. We're in a different gear now. It is

not frantic. I have put in some oyster there as well. Put in some

sun-dried tomatoes. We will add hazelnuts. And then I go to chop

some garlic. I have basil and parsley - just about that much of

each. Just tell it in the bowl. Gregory, what, for you, if you could

only eat one thing, what would you find really hard to live without?

Seafood. I love beautiful seafood. Salmon or any whitefish. Halibut,

cod, I love all of it. Touring keeps you on the road for 300 days a year.

That's true. Red onion. How do you amuse yourself on the road for so

long? It is all really just an eating tour. Wherever I am, I taste

the amazing food, such as in South Africa and Portugal. It always feels

like someone's grandma is cooking that food. It is soulful. A mate of

mine was at your gig the other night, and you were telling a story

about the Yorkshire pudding. I ordered Yorkshire pudding for

dessert. They asked if I wanted sauce with it, and I said yes. So,

it was basically bread and gravy. But Americans, we're not too hip on

that! Bits of lemon zest, all for flavour. My first job that was

loosely related with food was pretty uninspiring. I was working in a

lemonade factory in Croydon. But yours wasn't too great either, was

it? I had several bad food beginnings. Which one would you be

talking about? I think the dog food factory is a pretty good one. It

beats my laminate factory. How could somebody so cool work in a dog food

factory? It is wrong. Or a lemonade factory. You used to work in your

brother's restaurant. My speciality was soup. Was it black bean and

turkey soup? They loved that. Cream of carry, chicken was another. Say

pine nuts for me. We have mushrooms, feta cheese, a little chilli, olive

oil, garlic, and fundamentally, if I have missed anything out, I am

really sorry. That is what we are stuffing the peppers with. It just

goes in, and then we literally treat the barbecue as a heat sauce, simple

as that. We put it on the barbecue like this. All the recipes are on

the website if you want to cook them. We will put this in a tray in

the oven with the fish on top and take a handful of this, and stuff it

in the fish. Take the lemon and halve it. We make

kind of like a little boat of culinary love. It's that old French

technique, papillotte. Put it on the fire. But it across the top. The

barbecue has quite intense heat, quite direct, so it will caramelised

the outside of the peppers and the outside of the fish. It infuses all

those flavours. Brilliant. Let's clear down. What's going on?

Gregory, you've just recorded an albumen London? I did, I recorded it

with a wonderful orchestral. The music of Nat King Cole, it takes me

back to my childhood. It got me into thinking about music as a career. I

used to sing in church, my mother always encouraged me to sing, but

the music of Nat King Cole encouraged me and stuck with me so I

had to do that record. It's the music of Nat King Cole. It's

wonderful, isn't it? Mona Lisa, and I'm off.

# Mona Lisa... APPLAUSE We can't give you a cooking time

because they are all different! Get the fish outwith the fish slice...

I've lost mine. Spoon on the lovely vegetables. Adam's lovely mushrooms.

The problem with cooking on a barbecue and then putting your hands

in its really hot! But you get juice on your fingers and you can set it

off! The lemon. Gregory, get stuck in. What does that mean? Eat! It's a

Geordie colloquialism. Just get stuck in! Watch yourself! Look at

that. That fish is beautiful. That's gorgeous, man. Yesterday...

Yesterday a whole host of famous faces descended

on Hampton Court Palace to celebrate the launch of the flower show,

so we cornered them with our cameras and found out

about their experiences growing their own.

Alex Jones is an expert with a cucumber! Who would have thought. I

have grown my own produce. I do cucumbers. I don't know why. I found

the seeds and planted them and they grew massive. They didn't taste very

nice, but it was a cucumber. I used it off and get tips about gardening

from the Blue Peter Gardiner, Chris. I thought I would start with a basil

plants like a lot of people, but it didn't last week. In the last few

years I started growing vegetables because my children eat me out of

house and home. For some reason tomatoes grow really well in our

garden, so we have an abundance. I normally and them off to the

neighbours, but recently they have asked me... What's that dish called?

There is a particular parsley dish with lamb and tomato, it's gorgeous.

I want that in fact! That sounds epic.

Right, now it's time to meet another of the exhibitors at the show

who is a true expert in their foodie field.

Peter SIkora is a herb hero who started on a small

and now has his own specialist culinary herb nursery.

I popped along to his stall earlier in the week to say hello.

I've never seen so many herbs in one place. I think we have 180 varieties

at the show this year. Have you always grown them? I used to be an

administrator at new Scotland Yard. I have an allotment close to where I

live in south London and I love growing my own vegetables. I went to

open up a nursery. Someone advised me to focus on a particular variety

and I chose herbs. The business came from that. Let's have a look. How

easy is it to grow herbs? It's relatively easy. Coriander grows

relatively quickly. You can cut off the flour heads to let the plant

last longer. Our season runs from March to September so annual herbs

have roughly that season. Perennial herbs can go all year long.

Rosemary, sage, oregano, thyme, they are evergreen perennials and you can

pick them all year round. Which ones are your pride and joy? French

tarragon. It's really popular. You can't grow it from seed, just

cuttings. That's for your Benes source, isn't it? -- your bearnaise

source. This is one of my favourite varieties, it's Thai basil with a

really strong aniseed waiver. The lime Basil has a touch of lime. It's

really good with pulses, beans, chicken and fish. Cinnamon basil?!

This is a show stopper, one of my favourites. It's Herb-tastic. We

have two fellas in the kitchen who would love to get hold of your

basil. Good week steal a bit? Of course. I will be so popular when I

get back. -- could we steal. He's left his stall to come and see

what we do with his herby delights. This time it's out of our hands,

and into the hands of two fellow bearded cooks -

Matteo and Salvatore Aloe. These Italian brothers

are championing the humble pizza and are the talk of the town not

only in Italy but now This is a masterclass in the secrets

of truly great pizza. It's all about the dough. We only use the mother

dough to get the best out of the pizza. Let's put these in the oven.

I will show you how to stretch the pizza. What's in the mother dough,

Matteo? This is the son of the mother. Type one flour, soda water.

It's a sourdough pizza? We have the bacteria that permits for 24 hours

at room temperature and makes the pizza very digestible. -- ferments

for 24 hours. Pizza is my ideal meal, but I do get blown up with it.

With the fermentation process, it can lower the time. 24 hours,

sourdough pizza, that's the key to having a digestible though. Do you

like pizza, Gregory? I love it. Everyone loves pizza. An Italian

word that isn't translated. We're not being anti-social, we are just

watching the oven with these two fantastic pizzas. The more we make,

the more people get some. We will make a red and white pizza, what's

the difference? I like to mix the fiordilatte cheese, and then I keep

the tomato base more simple. A tomato base pizza with Margarita and

basil on top. This is Peter's wonderful basil. So the red base has

tomato. What wouldn't you put on that? Chuck cold meats, for example.

I wouldn't put them on the red base. We have the pak choi here. Can you

wash that for me? Certainly can. No source? Just a white base. We also

used the white space for things like Parma ham. When they are ready with

a pizza, we can put this on. It's nice to know that you put the

toppings on afterwards, when the pizza is cooked. They look nice,

straight from the garden. How epic are they? Lush. Keep an eye on the

pak choi. No worries. Four pizzas in, people! CHEERING

Let's make some pizzas, Gregory. Have you done it before? I have. I

make my own dough. I thought I was being lazy by letting it just

ferment for a few hours, but he says to let it go for 24 hours. Not the

edge. Something we learned with bread, the longer you leave it to

prove, the tastier the bread. You told me to put it on your hand and

let the weight of the dough take itself. The pak choi is ready. Take

that like that. Simon, what did you do with this pizza? It was around

before! It was around when it went in, it's now not round. Matteo is

always like that. It's my first time! The white pizza is this

cheese. I've got to say, I think I'm doing pretty well here. Mr Porter

and Mr Myers... You can't do anything wrong. Yours is way better.

You can make a calzone now. I like mine a little misshapen. It's very

rustic. When the moon hits your eye like a big pizza pie, that's amore

this is the lemon basil. What I love about your restaurant is, when the

dough has run outcome you stop serving pizza. Of course, we make it

everyday, so if we don't have the dough, we can't serve. We don't have

frozen bases. It takes 24 hours to make it. I want to point out, that's

the one I put in. That's smoked ricotta going on. This

is going to be a lesson, Gregory. I'm cleaning it up a little bit. It

needs rescuing, not cleaning up! Save me! It's misshapen on purpose.

Matteo and Salvatore... We will leave Salvatore and Si to make the

pizzas. Let's go. Si King, your throne awaits. Let's get in. Pak

choi looks quite beautiful. That's excellent. Peter, your basil. I

can't stand it any longer, you are salivating. Here, have a piece of

pizza. They are amazing. Superb. Wow.

You have just confirmed why pizza would be my last supper!

If you fancy having a go at Matteo's or any of our

Kitchen Garden recipes, head to the website bbc.co.uk/food.

You have got a bit of string going on! That is the real deal! Let's

talk about your new album. When does it come out? October. Late October,

November. It will be ready for that Christmas purchase. You are on tour

at the minute with the last album? Yes, and I do music from my other

records. At home, do you grow your own food? I have tomatoes, yes. I

live in the breadbasket of the world, but in central California,

where I live, there are lots of beautiful things grow. I have

tomatoes, herbs, greens. Soul food. It grows easy. I have a big garden.

Not so much of it is edible because I am not there so much to maintain

it. That is Gregory Porter saying he has a garden full of weeds! It is

full of trees and Roses. I had nasturtiums. At first I didn't know

I could eat them. I told my son, and he is eating them. I said you can't

eat just one or two mac. It is amazing to have you here. Thank you

very much, because you make a lot of people very happy. Thank you, I

appreciate it. Now, more and more chefs

are growing their own produce sustainable and they can

design their menus around what's looking good

in their gardens. Yesterday, Raymond Blanc showed

us his "potager" and today it's the turn of Britain's youngest

Michelin-starred chef. Not only is he a great cook but he's

got green fingers too. This is the garden, central to

everything we do. All the cooking is inspired by what we can grow. At

first, it was classical foot, but that felt fraudulent. As a chef, you

look to your roots, and mine are in farming. My dad runs the garden, and

I run the kitchen. I want certain things, and he wants to do things a

certain way, but he has a wealth of experience, so I let him take over

the growing in the garden. We don't have a boss. You are the boss of the

garden. He says he is not, but I think he is. My wife is the boss.

You ask her, she will tell you! This chef wants us to grow something, so

we grow it. Both sides come together. These oyster leaves, I am

really passionate about these, because I have an oyster allergy.

They have an amazing flavour that is really like the seaside. As someone

who can't eat oysters, it is cool. These work well with fish dishes,

but also beef. They are not as hard to grow as people think. We put them

in a whole load of muck, literally. We are serving some rhubarb for next

year. I think it is important for the chefs for it to be a whole

circle, whether it is selling seed harvesting, it is fun as much as

anything. To come out and plan stuff, see how stuff is going,

nothing better for me. I don't think I am even a natural cook, but I am

definitely not a natural Gardener. Making it up as you go along usually

works well. There was no better way than to loan by mistakes. This is

lemon verbena - so fragrant. We try to find ways of making up food light

and fragrant other than using lemon juice, and this is great. It is

great in desserts, great with fish. Great with cocktails at this time of

year. It is the taste of summer. They are special, because you can

take them from the garden into the kitchen. They are still alive. If

you pick broad beans and eat them raw, it is delicious. We are making

these beautiful tarts, a rich pastry case. Broad beans are pretty

special, so, Si and Dave, I can't wait to see what you will do with

them. I have to say, Tommy, your broad beans have got nothing on

Alice. Look at these beauties. What will we do with these? We have

picked a load, we have blanched them, and basically, I will treat

the broad beans as the star of the dish to go with this amazing lamb.

Gregory, could you slice finely two close of garlic. I will put the

onions on to sweat. Don't be afraid of using a frying pan on your

barbecue. Definitely not. I have a quick marinade to do these lamb

steaks in. I will add a little oil to the bowl. We have some

pomegranate molasses. It is readily available in supermarkets. Try and

have a go of that, because it is a really lovely, deeply citrus

flavour. A little sherry vinegar. Some cumin. Keep blowing, dude!

Cheers, Gregory. Sweat that down but don't burn it. Then we will chop

some fresh mint into it. This is such a quick, flavoursome little

marinade. Brilliant. The tomatoes going at the end and they don't have

to be cooked much. Do you want them sliced? Cut them in half, if you

like. Look at this, I have a lovely sizzle on here. Nice. Give it a

mixed with the tongs, because I cannot find this book. For the first

time, I have grown my own broad beans, and I was beside myself. In

Italy, we used to have them on the table with an aperitif. You would

pod them and eat them. At this point, you need to get your hands

in, as long as they are clean, and massage all those lovely flavours

into the meat. It will go in. The vinegar opens up the pores of the

meat, and you're able to push those flavours through. Have you got it?

Yes! I have got cumin and cinnamon. Never has a broad bean been so

well-dressed! He just eats everything, Gregory! Beans cook

gently in the stock. The cumin, the cinnamon - it is just such a

wonderful summer dish. Between videos, we make sure our hands are

immaculately clean and washed. Kind of! Tomato, perfect. Broad beans...

There we go. I will turn this. How is mine doing? Lovely. Nearly cajun,

Si. They will never notice! The beans are cooking perfectly, as you

can see. Lovely. Look at that. Gregory, could you do me a favour?

See the play? Thank you. I put my tomatoes in, and some lemon zest.

Those are beautifully cooked. When you cooking meat on the barbecue, we

have cooked these for about three minutes per side, and you need to

let them rest for six minutes. It is the total amount of time they need

to rest is the total amount of cooking time. Have we got that? Was

it clear? Yes! Am I confusing you yet? No. I am not trying hard

enough. We both have wives from the East - mine from Romania, yours from

Russia. Do you eat Russian food? Yes, I make a wonderful borscht. I

make it better than my wife. Nobody makes anything better than their

wife! The national dish of Romania is stuffed cabbage leaves, and

direct in mine are better. He didn't mean it! I will find out she has

been watching when I get the phone call. The liberal with the parsley.

Has Dave left some? He has. This is the molasses? Yes, put your finger

in and have a tiny taste. Wow! Really lovely. It's really good. It

really is. The tomatoes are yielding a little bit. Now we put the

pomegranate molasses in. Stir that through. What is great about the

pomegranate molasses is that it just lifts all those top notes of the

flavours, and it's so good, the acidity. He's gone all musical on

us! I am in the presence of musical greatness, dude! If you could pick

your favourite track that you have recorded and I know this is an

impossible question, but I will ask anyway - what is your favourite

track that you love singing time after Time? No Love Dying. It is

simple and straightforward. There is some doubt about this love, but I

won't let it be. APPLAUSE

Take him to the pub. We need love. I have scattered the beans about

randomly. That is what food is about, the love. It is about love,

care and application. How can you eat food without love? Not possible,

not in my book. I think we have rested sufficiently. Enough for TV,

at least! Gregory, you had better stand here. Happy 4th of July! It

ain't Turkey and Jell-o, but it is our 4th of July for you. This is

wonder. Look at that, that's beautiful. Let me get a little. I

love a little lamb, I don't care what anyone says. That is tender.

Try the beans. He'll get upset, dry them. I love me broad beans. Your

potager at home is amazing. Is beautiful.

It is time now to find out whether our lovely audience have any

questions on food, gardening or just our sartorial elegance. I made us a

couple of microphone things to brighten things up, out of two cups.

It is like Blue Peter all over again. Where is Caroline? I live in

a flat in London, North facing, and how should I grow on my balcony?

This is for Peter. Where is he? It is North facing, so what herbs can

she grow? Green, leafy herbs such as sorrel and parsley. You won't get

much sunshine, so something that can deal with a bit of shade. Parsley,

sorrel, stuff like that. Definitely not Basil. If you want to grow

basil, move! And next, D. We moved to France a few years ago when we

grow everything, but we cannot grow artichoke, and I don't know where to

start. I live in France. I use the artichoke hearts, Blanche them down,

so take them with broad beans, white wine, and have that with fish. Where

is Diane? That is convenient! As a fellow Geordie, from South Shields,

I wondered if you could recommend any herbs to go with traditional

North East dishes such as the great Northeast sausage? There is one. I

will get back to you... Where just about to run out of time. We do it

every time! That's it - we're out of time

on today's Kitchen Garden Live. Thanks to our fantastic guests,

Gregory Porter, Neil, Adam, Matteo, We will see you tomorrow, with Jimmy

Osmond live. Goodbye for now! MUSIC: Hoppipolla

by Sigur Ros