Episode 3 Kitchen Garden Live with the Hairy Bikers

It's day three of the RHS Hampton Court Palace Flower Show

and people are streaming through the gates to

enjoy beautiful flowers, amazing gardens and,

We're back on our edible garden set with more summer dishes,

celebrities and gardeners as enthusiastic as we are about

Coming up today, singer Jimmy Osmond is here.

He's about to do an arena tour of the UK, but last year

it was his cooking that got his fans in a frenzy!

I love to cook, I am honoured to be here.

Chef Paul Ainsworth gives us a tour of the kitchen garden which supplies

the seasonal veg for his restaurants down in Cornwall, and we'll be

rustling up a delicious dish inspired by that garden.

Dave gets his behind-the-scenes tour of another of the

This one is all about travel and capturing the sounds, sights,

smells and tastes of holidays in the sunshine.

We'll take some of the edibles from that garden to create a meal

that conjures up sun, sea and sangria.

Let's have a big cheer for our guest, living

Wellcome! So honoured to be here with you.

He's been entertaining fans for over five decades,

and this autumn is doing an arena tour of the UK with his brothers.

But last year, his stint on MasterChef showed the nation

that he's pretty nifty in the kitchen too.

My wife will be so jealous, she loves you, she said, honey, you had

better grow your beard! That famous song we all know. When Si was a boy,

he had to perform it for his auntie, the more he danced, the more

sweeties he got. I'm going to murder you! Go on! Are used to stand on a

mat in front of the fire and are used to go... I'll be your

long-haired lover from Liverpool... I'll do anything you ask... I'll

beat your clown or puppet or April fool... Keep going, I love it! We

will be back with you in a minute. Now, it's time to head down

to Padstow in Cornwall, where chef Paul Ainsworth showed us

round his go-to kitchen garden. It's run by Rick Stein's former

head chef Ross Geach, who swapped his chef's whites

for gardening gloves I am in Padstow, my home town. Right

behind me, some of the most amazing produce in the world. I need a

brilliant produce, and being able to work with a kitchen garden like this

is amazing. I am here with inspirational gardener and good mate

Ross. How are you? Good to see you. I am intrigued by these. They are

the Dragons egg cucumbers, more of a melon flavour. Look at that! They'd

used to call me Tina Turner. I can turn potatoes. That go for it. It is

full of flavour. I have never had one, it is beautiful. I was a chef,

trained under Rick Stein for just over ten years, and I started loving

the ingredients a lot more than working in the kitchen, and I was

coming out to the farm all the time, working with my grandad, and he

taught me how to garden. It progressed from a walled garden to

five acres. Not so much the flower but I am a

fan of this, they have substance. These have had a hard time lately,

we have had no rain, too much rain, loads of wind and then a heatwave.

Normal British weather! You harvest them early, then you let it go to

flower, you put them in your salad, let them flower again and let them

go to seed, and you can pick the seeds are. You almost get free

things. That is what I want to grow. I do not grow anything I cannot eat.

They are strong. We are in the kale patch. Tell me about the kale. It

has had a resurgence. More and more restaurants are having it. They try

everything with it, crisps... Roast dinners. What was it when you were

growing up? Reduced to grow it for sheep. I treated like a winter

ingredient, but it is at its best now? Chefs wait for September or

October, it is another green to have in the summer. Amongst this

beautiful kale, I can see a lot of Chard. You could have the outer

leaves and it will come back again and again. It is a big I try to get

across, grow things that keep giving. I cannot encourage you in us

to grow your own, even if it is just basil on your windowsill, have a go,

and it will grow and grow, as will your confidence.

Ross is here now with his knife and fork at the ready.

We're taking inspiration from that sumptuous-looking kale and chard

Possibly the National dish of Israel.

Shakshuka is a Middle Eastern dish of eggs poached

in a sauce of tomatoes, chili peppers and onions,

and we're going to cook ours in the pizza oven,

but you could do it in your normal oven at home.

I need some mint and pepper. I have just the garden! You can just wander

off and nick stuff! It is so call! And we have the mint wall. While

Dave is cutting the tops of the mint, I will saute some onions. I am

all good. Can I help? Can you watch that? Some red peppers in the pan.

We will make some flatbreads. This is great. This is some dough we made

before. We flower the board, enough for four flatbreads. You could tell

it is hot, the dome is wilting! You do not even need to put it in the

oven! You are just about to embark on an arena tour. A marina tour! A

tour of boats! An arena tour. We have done them before, Tony produces

these shows, Legends live, and this is the first time we get to work

with Suzi Quattro. I love the music, but I have never worked with her.

David Essex will be there, the Osmonds and hot chocolate, so it

should be a blast. Is this the last time you are going on tour with the

Osmonds? We will always be family, but this is my 50th year in showbiz,

... Congratulations! I am doing loads of tours. And fun television

shows with Hairy Bikers! You have a house in the new Forest? I have just

bought some sheep in the new Forest. My daughter loves them. They are the

cutest little sheep, they are from Switzerland, really rare. They are

like puppy dogs. I am going back to basics, my dad was a rancher. I like

all of that stuff. Get your hands dirty. Can you hold my paddle?

Dusted with semolina so the bread slides off. This kale is fantastic.

A barbecue is just a heat source, you can use a pan on it. It is not

like gas, you just move it to one side if you wanted cooler. They make

it sound so easy! It is, really. You can chop that. I will chop some

garlic. That is a good idea. I forgot that!

It could not be easier to make the dough for the flatbreads. Flour,

garlic, salt. And water. It is as simple as that. This is an elemental

way that people have been breaking bread, do you grow anything

yourself? We have a garden, we grow tomatoes and cucumbers. There is

something so lovely about growing it yourself. It was my job! I am fired!

That is hot! You caught it just in time! If you did not believe we are

live, you will now! It has gone crazy horses! I will stick to being

a long-haired lover from Liverpool, it is easier! Some of the best read

we have had, an old lady in Morocco, she had an oil drum and fire. It

looks like it needs to be switched again. It is like being that -- back

in panto! The best captain hug ever! I am in Aberdeen this year. This is

my sixth pantomime this year. My friends in America do not understand

it. I love it here. It is the way I grew up, being labelled a billion. I

have got to come and see you as Captain Hook. I will come and see

you! I will be all over the country! Beautiful. I like the one we burnt a

bit. It is perfectly done. We never call it burned, we call it Cajun.

Amazing. This old lady in Morocco, she had an oil drum with a fire, she

made the dough like this, she just put the bread is on the side, and we

said, it is possibly the best bread we have tasted, and it sincerely

was. We will transfer this into an ovenproof dish. And then, we will

crack for eggs in it. We will put it in the pizza oven, and the eggs will

cook. There is kale, mushrooms, peppers, some caraway, some key a

bit of paprika, and when we cook it in Israel we barbecued some lamb

sausages and put them in. I bet that is tasty. You can don't your bread

in the eggs are. I will put this in. That will take ten minutes in the

oven. You do not break the Yanks? No. So beautiful.

That is yoghurt. In the middle east they would use reduced yoghurt.

These are hot. So wonderful, the idea of making fresh-baked bread.

Ross, come and have a nibble. Amazing. Are you the official

taster? Am I going first? Taste that kale, mate. It is fantastic, such a

lovely product. How cool, picking your own peppers. It is joyous. That

was one thing that disappeared in rehearsals. Fresh bread. How

wonderful. You all have to have some!

That hear about the joys of growing your own.

There is just something about seeing it from a seed or a small plant. You

think, there is something coming up! The carrot tops in the also, it is

so exciting. But then they get fat on later by the cats or the aphid

get to them, it'll disappointing! Much like life!

When sliding down the banister of life, you are bound to get

splinters! I love it here, people are so nice. I got to grow up in the

old Hollywood way in people's living rooms. Your increase at the moment.

-- you're in Grease at the moment. I'm doing that right now. Really

gearing up for this last big tour with my brothers. And it is the last

time you're going to be with them. We are family, you can never split

us up. But professionally, no. We've just got a chair! I was reading your

biography. You had the most extraordinary upbringing. You were

in Japan as a teenager on your own. My dad never knew the word no. He

was an Army Sergeant. We were over there with Andy Williams and they

said wouldn't it be cool if your kid could sing in Japanese. I was five

years old. And I did. It ended up being a number one record. It was

the first hit record in the Osmond name! You've still got a great

presence in Japan. I love Japan. Do use speaks Japanese? A little bit.

That's amazing. Life is just crazy. That's wonderful.

Right, now it's time to look at another inspirational show garden

This one is inspired by one couple's travels across the world.

It includes herbs and other edibles from their adventures, which conjure

Walking around I feel as though I'm on my holidays. That's exactly what

I wanted. The idea is that people who live here bring things from all

over the world. Tell us about the wonderful plants. I love the story

behind our Lady 's mantle. Ladies would have worn a little bouquet and

basically the idea is that it would have lifted them up a little bit.

It's just one of those great plant stories. How many of the plants are

British? Very few. Our native flora is very low. Less than Jordan in the

Middle East. There is nothing in an English garden that is actually

English. All of our plants are generally Chinese or North American.

We've taken everyone else's stuff and turned it into the English

garden. How many of these plants are edible? I'm not an expert but a good

friend of mine will be able to tell you all about the best ones to eat.

Hello, it's lovely to see you. You're the person I need to speak

to. What's edible? There's one edible plant which I love and this

is fennel. It's in flower now, and the flowers taste of sweet aniseed.

Do you remember the aniseed balls? It's just like that, but it's really

good for your digester in. Records show the first people to drink it as

a tea were the Roman women. Because they ate lying down so they got

indigestion and flatulence! This is actually one of my favourites. This

is Myrtle. Smell that. Don't eat it, because you use it like bay. You

haven't got any chicory have you? Actually I did spot a chicory in

flower. Do you see those blue daisies? That's a chicory. They have

these leaves which looked just like dandelion leaves. That is what you

will use in cooking, more than the flowers. No one realises how

fantastic it looks. In order -- in an ornamental garden. It makes you

relax, doesn't it? Yes. APPLAUSE Paul won a gold for that garden,

congratulations. Dave, what is on the menu? It's our tribute to Paul.

We've got the radicchio which is inspired from the blue flowers we

picked from your garden. We are making this salad with roasted

radicchio, peaches and Si is doing a spatchcock chicken. It's really

simple, it cooks evenly on the barbecue. We are going to use a dry

rub. We aren't using any oil because as soon as you put the chicken on

the barbecue and there's oil on it it tends to flare and it chars the

flesh. I'll show you how to do that right now. Can I come over? The

radicchio is brilliant when it's charred. It's bitter. Have you put

the lettuce on the barbecue again? Cooks I've never seen that before.

We start with chives. Jimmy, you love cooking on an open fire, don't

you? Back home I have this little farm with a cowboy grill. It's quite

fun, we put stakes and cowboy food. You had a hamburger restaurant

didn't you? I had a hamburger place called Jimmy's Restaurant. I flipped

burgers and just food you eat. When I started doing these cooking shows

I started to learn how to do different kinds of fancy foods. I'm

watching every move you're making. The peaches are going to be sweet,

as bitter as the radicchio is. I've never done anything like that. We've

got some cracked pepper and paprika. Then we see it with salt, give it a

whisk. Then you just rub it into the skin. Inside or outside? Both. I've

got watercress and rocket. So peppery. Can you keep an eye on my

radicchio? There's some tongs at the end, Jimmy. It's so nice, this. Some

fresh mint goes end. You following this at home?! Are you following it

here? We're going to test you later on! This is a proper barbecue! Now

I've some toasted hazelnuts for crunch and flavour. A bit more salt

and red onion. I forgot the chilli but it's a good job I've got my

garden! There's loads of people, we are doing well here mate! We better

put on another chicken! I'm just going to open this lovely enclosed

barbecue. We are going to cook it initially breast side up. The breast

side of the bird facing the heavens. Why? The bones are there so you get

an initial push of heat through so it cooks evenly around the bone. You

turn it over and then you get a lovely crispy, even cooked flesh and

skin. I've got my chilli and red onion. Sometimes if the onions are a

bit sharp eye salt them in cold water which takes the edge of them.

I've got some goats cheese here. It's melting. This is gorgeous, it's

such a lovely recipe. I'm also going to make addressing. That's perfect,

mate, that's absolutely perfect. A very simple dressing. It's kind of a

vinaigrette. I've got some honey. Pitting peaches on barbecues so you

get that top note of sweetness and then that little camomile. Cooking

is all about balancing textures and flavours. I've got some cider

vinegar and Dijon mustard. I don't know about you, it's really hot!

You get all the good jobs! This is a wonderful French dressing. They are

done, they are absolutely perfect. Jimmy, if you could put that...

Jimmy, what's your favourite dish to cook? I like chicken Kiev. That's

one of the recipes I did on that show. When you do it just right and

it rips out it's really cool. With this tour what are you looking

forward to most? It's a celebration of my brothers working with them for

so many years, 50 years like I mentioned. Also getting back on the

road with dear friends like David Essex. We start on October the 15th

in Scotland. There's eight arena tours across the country. We've done

some of these things before. People come with their families and people

relax and remember their lives musically. It's the soundtrack to my

life. That's the chicken. It looks beautiful. This is casual. Is that

goats cheese in there? Yes. Pile back up there. It must be fantastic

to be on stage with the family. Both of my sons are drummers. We had

occasion to play drums together on one stage and that was such a

special thing is. We play drums together but isn't it cool, when

you're in sync like that and you've worked so many years together, you

know what each other's thinking. You know what the audience wants. I'd

never would have thought of that peaches are now. You get so much to

juice. It's hot, isn't it? It's all been done on a barbecue. Come and

have a taste, mate. Congratulations by the way! Don't let me get any

peach juice on it! Dig in, guys. I won an award, I was outstanding in

my field! The whole thing about cooking

outdoors as family and friends. So lovely. I want to get in there!

That's all we've got time for today ? we're handing

So we'll grab some strawberries and cream and put our feet up.

Thanks to our fantastic guest Jimmy Osmond,

as well as Paul Ainsworth and our gardening

All the recipes from the show are on the website, bbc.co.uk/food.

We're back for more live fun tomorrow, plus we'll look around

the beautiful show garden designed for blind veterans.

MAN: What makes you two make different from each other?