:00:00. > :00:45.It's day three of the RHS Hampton Court Palace Flower Show
:00:46. > :00:47.and people are streaming through the gates to
:00:48. > :00:49.enjoy beautiful flowers, amazing gardens and,
:00:50. > :00:55.We're back on our edible garden set with more summer dishes,
:00:56. > :00:59.celebrities and gardeners as enthusiastic as we are about
:01:00. > :01:08.Coming up today, singer Jimmy Osmond is here.
:01:09. > :01:12.He's about to do an arena tour of the UK, but last year
:01:13. > :01:21.it was his cooking that got his fans in a frenzy!
:01:22. > :01:27.I love to cook, I am honoured to be here.
:01:28. > :01:30.Chef Paul Ainsworth gives us a tour of the kitchen garden which supplies
:01:31. > :01:33.the seasonal veg for his restaurants down in Cornwall, and we'll be
:01:34. > :01:35.rustling up a delicious dish inspired by that garden.
:01:36. > :01:37.Dave gets his behind-the-scenes tour of another of the
:01:38. > :01:41.This one is all about travel and capturing the sounds, sights,
:01:42. > :01:43.smells and tastes of holidays in the sunshine.
:01:44. > :01:47.We'll take some of the edibles from that garden to create a meal
:01:48. > :01:51.that conjures up sun, sea and sangria.
:01:52. > :01:54.Let's have a big cheer for our guest, living
:01:55. > :02:11.Wellcome! So honoured to be here with you.
:02:12. > :02:13.He's been entertaining fans for over five decades,
:02:14. > :02:16.and this autumn is doing an arena tour of the UK with his brothers.
:02:17. > :02:19.But last year, his stint on MasterChef showed the nation
:02:20. > :02:23.that he's pretty nifty in the kitchen too.
:02:24. > :02:31.My wife will be so jealous, she loves you, she said, honey, you had
:02:32. > :02:42.better grow your beard! That famous song we all know. When Si was a boy,
:02:43. > :02:46.he had to perform it for his auntie, the more he danced, the more
:02:47. > :02:55.sweeties he got. I'm going to murder you! Go on! Are used to stand on a
:02:56. > :03:01.mat in front of the fire and are used to go... I'll be your
:03:02. > :03:06.long-haired lover from Liverpool... I'll do anything you ask... I'll
:03:07. > :03:13.beat your clown or puppet or April fool... Keep going, I love it! We
:03:14. > :03:17.will be back with you in a minute. Now, it's time to head down
:03:18. > :03:20.to Padstow in Cornwall, where chef Paul Ainsworth showed us
:03:21. > :03:22.round his go-to kitchen garden. It's run by Rick Stein's former
:03:23. > :03:25.head chef Ross Geach, who swapped his chef's whites
:03:26. > :03:38.for gardening gloves I am in Padstow, my home town. Right
:03:39. > :03:43.behind me, some of the most amazing produce in the world. I need a
:03:44. > :03:50.brilliant produce, and being able to work with a kitchen garden like this
:03:51. > :03:59.is amazing. I am here with inspirational gardener and good mate
:04:00. > :04:05.Ross. How are you? Good to see you. I am intrigued by these. They are
:04:06. > :04:16.the Dragons egg cucumbers, more of a melon flavour. Look at that! They'd
:04:17. > :04:24.used to call me Tina Turner. I can turn potatoes. That go for it. It is
:04:25. > :04:33.full of flavour. I have never had one, it is beautiful. I was a chef,
:04:34. > :04:37.trained under Rick Stein for just over ten years, and I started loving
:04:38. > :04:43.the ingredients a lot more than working in the kitchen, and I was
:04:44. > :04:48.coming out to the farm all the time, working with my grandad, and he
:04:49. > :04:49.taught me how to garden. It progressed from a walled garden to
:04:50. > :05:05.five acres. Not so much the flower but I am a
:05:06. > :05:09.fan of this, they have substance. These have had a hard time lately,
:05:10. > :05:15.we have had no rain, too much rain, loads of wind and then a heatwave.
:05:16. > :05:20.Normal British weather! You harvest them early, then you let it go to
:05:21. > :05:24.flower, you put them in your salad, let them flower again and let them
:05:25. > :05:30.go to seed, and you can pick the seeds are. You almost get free
:05:31. > :05:39.things. That is what I want to grow. I do not grow anything I cannot eat.
:05:40. > :05:47.They are strong. We are in the kale patch. Tell me about the kale. It
:05:48. > :05:51.has had a resurgence. More and more restaurants are having it. They try
:05:52. > :05:58.everything with it, crisps... Roast dinners. What was it when you were
:05:59. > :06:04.growing up? Reduced to grow it for sheep. I treated like a winter
:06:05. > :06:10.ingredient, but it is at its best now? Chefs wait for September or
:06:11. > :06:15.October, it is another green to have in the summer. Amongst this
:06:16. > :06:19.beautiful kale, I can see a lot of Chard. You could have the outer
:06:20. > :06:24.leaves and it will come back again and again. It is a big I try to get
:06:25. > :06:32.across, grow things that keep giving. I cannot encourage you in us
:06:33. > :06:35.to grow your own, even if it is just basil on your windowsill, have a go,
:06:36. > :06:37.and it will grow and grow, as will your confidence.
:06:38. > :06:40.Ross is here now with his knife and fork at the ready.
:06:41. > :06:42.We're taking inspiration from that sumptuous-looking kale and chard
:06:43. > :06:56.Possibly the National dish of Israel.
:06:57. > :06:58.Shakshuka is a Middle Eastern dish of eggs poached
:06:59. > :07:00.in a sauce of tomatoes, chili peppers and onions,
:07:01. > :07:03.and we're going to cook ours in the pizza oven,
:07:04. > :07:06.but you could do it in your normal oven at home.
:07:07. > :07:19.I need some mint and pepper. I have just the garden! You can just wander
:07:20. > :07:26.off and nick stuff! It is so call! And we have the mint wall. While
:07:27. > :07:34.Dave is cutting the tops of the mint, I will saute some onions. I am
:07:35. > :07:42.all good. Can I help? Can you watch that? Some red peppers in the pan.
:07:43. > :07:52.We will make some flatbreads. This is great. This is some dough we made
:07:53. > :08:00.before. We flower the board, enough for four flatbreads. You could tell
:08:01. > :08:06.it is hot, the dome is wilting! You do not even need to put it in the
:08:07. > :08:16.oven! You are just about to embark on an arena tour. A marina tour! A
:08:17. > :08:24.tour of boats! An arena tour. We have done them before, Tony produces
:08:25. > :08:31.these shows, Legends live, and this is the first time we get to work
:08:32. > :08:37.with Suzi Quattro. I love the music, but I have never worked with her.
:08:38. > :08:42.David Essex will be there, the Osmonds and hot chocolate, so it
:08:43. > :08:47.should be a blast. Is this the last time you are going on tour with the
:08:48. > :08:55.Osmonds? We will always be family, but this is my 50th year in showbiz,
:08:56. > :09:08.... Congratulations! I am doing loads of tours. And fun television
:09:09. > :09:14.shows with Hairy Bikers! You have a house in the new Forest? I have just
:09:15. > :09:22.bought some sheep in the new Forest. My daughter loves them. They are the
:09:23. > :09:28.cutest little sheep, they are from Switzerland, really rare. They are
:09:29. > :09:33.like puppy dogs. I am going back to basics, my dad was a rancher. I like
:09:34. > :09:40.all of that stuff. Get your hands dirty. Can you hold my paddle?
:09:41. > :09:52.Dusted with semolina so the bread slides off. This kale is fantastic.
:09:53. > :10:01.A barbecue is just a heat source, you can use a pan on it. It is not
:10:02. > :10:10.like gas, you just move it to one side if you wanted cooler. They make
:10:11. > :10:13.it sound so easy! It is, really. You can chop that. I will chop some
:10:14. > :10:28.garlic. That is a good idea. I forgot that!
:10:29. > :10:37.It could not be easier to make the dough for the flatbreads. Flour,
:10:38. > :10:42.garlic, salt. And water. It is as simple as that. This is an elemental
:10:43. > :10:49.way that people have been breaking bread, do you grow anything
:10:50. > :10:54.yourself? We have a garden, we grow tomatoes and cucumbers. There is
:10:55. > :11:05.something so lovely about growing it yourself. It was my job! I am fired!
:11:06. > :11:14.That is hot! You caught it just in time! If you did not believe we are
:11:15. > :11:20.live, you will now! It has gone crazy horses! I will stick to being
:11:21. > :11:31.a long-haired lover from Liverpool, it is easier! Some of the best read
:11:32. > :11:36.we have had, an old lady in Morocco, she had an oil drum and fire. It
:11:37. > :11:47.looks like it needs to be switched again. It is like being that -- back
:11:48. > :11:56.in panto! The best captain hug ever! I am in Aberdeen this year. This is
:11:57. > :12:02.my sixth pantomime this year. My friends in America do not understand
:12:03. > :12:10.it. I love it here. It is the way I grew up, being labelled a billion. I
:12:11. > :12:16.have got to come and see you as Captain Hook. I will come and see
:12:17. > :12:26.you! I will be all over the country! Beautiful. I like the one we burnt a
:12:27. > :12:35.bit. It is perfectly done. We never call it burned, we call it Cajun.
:12:36. > :12:42.Amazing. This old lady in Morocco, she had an oil drum with a fire, she
:12:43. > :12:49.made the dough like this, she just put the bread is on the side, and we
:12:50. > :12:59.said, it is possibly the best bread we have tasted, and it sincerely
:13:00. > :13:08.was. We will transfer this into an ovenproof dish. And then, we will
:13:09. > :13:19.crack for eggs in it. We will put it in the pizza oven, and the eggs will
:13:20. > :13:28.cook. There is kale, mushrooms, peppers, some caraway, some key a
:13:29. > :13:35.bit of paprika, and when we cook it in Israel we barbecued some lamb
:13:36. > :13:46.sausages and put them in. I bet that is tasty. You can don't your bread
:13:47. > :13:50.in the eggs are. I will put this in. That will take ten minutes in the
:13:51. > :14:00.oven. You do not break the Yanks? No. So beautiful.
:14:01. > :14:10.That is yoghurt. In the middle east they would use reduced yoghurt.
:14:11. > :14:17.These are hot. So wonderful, the idea of making fresh-baked bread.
:14:18. > :14:27.Ross, come and have a nibble. Amazing. Are you the official
:14:28. > :14:33.taster? Am I going first? Taste that kale, mate. It is fantastic, such a
:14:34. > :14:43.lovely product. How cool, picking your own peppers. It is joyous. That
:14:44. > :14:52.was one thing that disappeared in rehearsals. Fresh bread. How
:14:53. > :14:58.wonderful. You all have to have some!
:14:59. > :15:05.That hear about the joys of growing your own.
:15:06. > :15:13.There is just something about seeing it from a seed or a small plant. You
:15:14. > :15:18.think, there is something coming up! The carrot tops in the also, it is
:15:19. > :15:23.so exciting. But then they get fat on later by the cats or the aphid
:15:24. > :15:30.get to them, it'll disappointing! Much like life!
:15:31. > :15:44.When sliding down the banister of life, you are bound to get
:15:45. > :15:48.splinters! I love it here, people are so nice. I got to grow up in the
:15:49. > :16:02.old Hollywood way in people's living rooms. Your increase at the moment.
:16:03. > :16:08.-- you're in Grease at the moment. I'm doing that right now. Really
:16:09. > :16:12.gearing up for this last big tour with my brothers. And it is the last
:16:13. > :16:19.time you're going to be with them. We are family, you can never split
:16:20. > :16:26.us up. But professionally, no. We've just got a chair! I was reading your
:16:27. > :16:31.biography. You had the most extraordinary upbringing. You were
:16:32. > :16:36.in Japan as a teenager on your own. My dad never knew the word no. He
:16:37. > :16:40.was an Army Sergeant. We were over there with Andy Williams and they
:16:41. > :16:47.said wouldn't it be cool if your kid could sing in Japanese. I was five
:16:48. > :16:55.years old. And I did. It ended up being a number one record. It was
:16:56. > :17:08.the first hit record in the Osmond name! You've still got a great
:17:09. > :17:14.presence in Japan. I love Japan. Do use speaks Japanese? A little bit.
:17:15. > :17:21.That's amazing. Life is just crazy. That's wonderful.
:17:22. > :17:27.Right, now it's time to look at another inspirational show garden
:17:28. > :17:30.This one is inspired by one couple's travels across the world.
:17:31. > :17:33.It includes herbs and other edibles from their adventures, which conjure
:17:34. > :17:50.Walking around I feel as though I'm on my holidays. That's exactly what
:17:51. > :17:53.I wanted. The idea is that people who live here bring things from all
:17:54. > :18:01.over the world. Tell us about the wonderful plants. I love the story
:18:02. > :18:07.behind our Lady 's mantle. Ladies would have worn a little bouquet and
:18:08. > :18:11.basically the idea is that it would have lifted them up a little bit.
:18:12. > :18:19.It's just one of those great plant stories. How many of the plants are
:18:20. > :18:23.British? Very few. Our native flora is very low. Less than Jordan in the
:18:24. > :18:26.Middle East. There is nothing in an English garden that is actually
:18:27. > :18:31.English. All of our plants are generally Chinese or North American.
:18:32. > :18:36.We've taken everyone else's stuff and turned it into the English
:18:37. > :18:45.garden. How many of these plants are edible? I'm not an expert but a good
:18:46. > :18:48.friend of mine will be able to tell you all about the best ones to eat.
:18:49. > :18:51.Hello, it's lovely to see you. You're the person I need to speak
:18:52. > :18:57.to. What's edible? There's one edible plant which I love and this
:18:58. > :19:06.is fennel. It's in flower now, and the flowers taste of sweet aniseed.
:19:07. > :19:10.Do you remember the aniseed balls? It's just like that, but it's really
:19:11. > :19:15.good for your digester in. Records show the first people to drink it as
:19:16. > :19:26.a tea were the Roman women. Because they ate lying down so they got
:19:27. > :19:38.indigestion and flatulence! This is actually one of my favourites. This
:19:39. > :19:44.is Myrtle. Smell that. Don't eat it, because you use it like bay. You
:19:45. > :19:50.haven't got any chicory have you? Actually I did spot a chicory in
:19:51. > :19:55.flower. Do you see those blue daisies? That's a chicory. They have
:19:56. > :19:59.these leaves which looked just like dandelion leaves. That is what you
:20:00. > :20:08.will use in cooking, more than the flowers. No one realises how
:20:09. > :20:13.fantastic it looks. In order -- in an ornamental garden. It makes you
:20:14. > :20:27.relax, doesn't it? Yes. APPLAUSE Paul won a gold for that garden,
:20:28. > :20:37.congratulations. Dave, what is on the menu? It's our tribute to Paul.
:20:38. > :20:41.We've got the radicchio which is inspired from the blue flowers we
:20:42. > :20:47.picked from your garden. We are making this salad with roasted
:20:48. > :20:50.radicchio, peaches and Si is doing a spatchcock chicken. It's really
:20:51. > :20:57.simple, it cooks evenly on the barbecue. We are going to use a dry
:20:58. > :21:00.rub. We aren't using any oil because as soon as you put the chicken on
:21:01. > :21:07.the barbecue and there's oil on it it tends to flare and it chars the
:21:08. > :21:16.flesh. I'll show you how to do that right now. Can I come over? The
:21:17. > :21:26.radicchio is brilliant when it's charred. It's bitter. Have you put
:21:27. > :21:43.the lettuce on the barbecue again? Cooks I've never seen that before.
:21:44. > :21:49.We start with chives. Jimmy, you love cooking on an open fire, don't
:21:50. > :21:58.you? Back home I have this little farm with a cowboy grill. It's quite
:21:59. > :22:05.fun, we put stakes and cowboy food. You had a hamburger restaurant
:22:06. > :22:10.didn't you? I had a hamburger place called Jimmy's Restaurant. I flipped
:22:11. > :22:14.burgers and just food you eat. When I started doing these cooking shows
:22:15. > :22:22.I started to learn how to do different kinds of fancy foods. I'm
:22:23. > :22:27.watching every move you're making. The peaches are going to be sweet,
:22:28. > :22:36.as bitter as the radicchio is. I've never done anything like that. We've
:22:37. > :22:44.got some cracked pepper and paprika. Then we see it with salt, give it a
:22:45. > :22:55.whisk. Then you just rub it into the skin. Inside or outside? Both. I've
:22:56. > :23:07.got watercress and rocket. So peppery. Can you keep an eye on my
:23:08. > :23:19.radicchio? There's some tongs at the end, Jimmy. It's so nice, this. Some
:23:20. > :23:25.fresh mint goes end. You following this at home?! Are you following it
:23:26. > :23:33.here? We're going to test you later on! This is a proper barbecue! Now
:23:34. > :23:37.I've some toasted hazelnuts for crunch and flavour. A bit more salt
:23:38. > :23:47.and red onion. I forgot the chilli but it's a good job I've got my
:23:48. > :23:54.garden! There's loads of people, we are doing well here mate! We better
:23:55. > :23:59.put on another chicken! I'm just going to open this lovely enclosed
:24:00. > :24:05.barbecue. We are going to cook it initially breast side up. The breast
:24:06. > :24:12.side of the bird facing the heavens. Why? The bones are there so you get
:24:13. > :24:17.an initial push of heat through so it cooks evenly around the bone. You
:24:18. > :24:23.turn it over and then you get a lovely crispy, even cooked flesh and
:24:24. > :24:27.skin. I've got my chilli and red onion. Sometimes if the onions are a
:24:28. > :24:32.bit sharp eye salt them in cold water which takes the edge of them.
:24:33. > :24:39.I've got some goats cheese here. It's melting. This is gorgeous, it's
:24:40. > :24:45.such a lovely recipe. I'm also going to make addressing. That's perfect,
:24:46. > :24:58.mate, that's absolutely perfect. A very simple dressing. It's kind of a
:24:59. > :25:02.vinaigrette. I've got some honey. Pitting peaches on barbecues so you
:25:03. > :25:10.get that top note of sweetness and then that little camomile. Cooking
:25:11. > :25:18.is all about balancing textures and flavours. I've got some cider
:25:19. > :25:31.vinegar and Dijon mustard. I don't know about you, it's really hot!
:25:32. > :25:44.You get all the good jobs! This is a wonderful French dressing. They are
:25:45. > :25:49.done, they are absolutely perfect. Jimmy, if you could put that...
:25:50. > :25:56.Jimmy, what's your favourite dish to cook? I like chicken Kiev. That's
:25:57. > :26:02.one of the recipes I did on that show. When you do it just right and
:26:03. > :26:07.it rips out it's really cool. With this tour what are you looking
:26:08. > :26:12.forward to most? It's a celebration of my brothers working with them for
:26:13. > :26:17.so many years, 50 years like I mentioned. Also getting back on the
:26:18. > :26:26.road with dear friends like David Essex. We start on October the 15th
:26:27. > :26:31.in Scotland. There's eight arena tours across the country. We've done
:26:32. > :26:35.some of these things before. People come with their families and people
:26:36. > :26:42.relax and remember their lives musically. It's the soundtrack to my
:26:43. > :26:50.life. That's the chicken. It looks beautiful. This is casual. Is that
:26:51. > :26:55.goats cheese in there? Yes. Pile back up there. It must be fantastic
:26:56. > :27:02.to be on stage with the family. Both of my sons are drummers. We had
:27:03. > :27:06.occasion to play drums together on one stage and that was such a
:27:07. > :27:11.special thing is. We play drums together but isn't it cool, when
:27:12. > :27:14.you're in sync like that and you've worked so many years together, you
:27:15. > :27:24.know what each other's thinking. You know what the audience wants. I'd
:27:25. > :27:36.never would have thought of that peaches are now. You get so much to
:27:37. > :27:42.juice. It's hot, isn't it? It's all been done on a barbecue. Come and
:27:43. > :27:55.have a taste, mate. Congratulations by the way! Don't let me get any
:27:56. > :27:57.peach juice on it! Dig in, guys. I won an award, I was outstanding in
:27:58. > :28:13.my field! The whole thing about cooking
:28:14. > :28:20.outdoors as family and friends. So lovely. I want to get in there!
:28:21. > :28:22.That's all we've got time for today ? we're handing
:28:23. > :28:27.So we'll grab some strawberries and cream and put our feet up.
:28:28. > :28:29.Thanks to our fantastic guest Jimmy Osmond,
:28:30. > :28:30.as well as Paul Ainsworth and our gardening
:28:31. > :28:37.All the recipes from the show are on the website, bbc.co.uk/food.
:28:38. > :28:40.We're back for more live fun tomorrow, plus we'll look around
:28:41. > :28:42.the beautiful show garden designed for blind veterans.
:28:43. > :28:51.MAN: What makes you two make different from each other?