:00:09. > :00:16.Good morning I'm Dave Myers. And I'm Si King. We are the Hairy Bikers.
:00:17. > :00:41.Welcome to Kitchen Garden Live. Welcome to Kitchen Garden Live with
:00:42. > :00:46.us, the Hairy Bikers, from the RHS Hampton Court Palace Flower Show.
:00:47. > :00:51.We're back in our amazing edible garden. The barbecue is late and the
:00:52. > :00:57.crowds are here. The atmosphere is epic. It is! So let's crack on and
:00:58. > :01:05.we will tell you what is coming up on today's show. Comedian Catherine
:01:06. > :01:10.Ryan is here. Head of a brand-new to this autumn, she will be enjoying
:01:11. > :01:15.some more of our summary recipes. Emily Rae taught me how to grow my
:01:16. > :01:22.own cocktails! And she will be teaching you how you can do the
:01:23. > :01:28.same. It was delicious. And I was lucky enough to meet two blind
:01:29. > :01:33.veterans in a spectacular show by an award-winning designer, Andrew
:01:34. > :01:37.Fisher Tomlin. Plus guest chef Adrian Luckie is with us and he will
:01:38. > :01:43.be whipping up a Caribbean jerk chicken on the barbecue with some
:01:44. > :01:46.veg from that garden. Chefs and Ryan Simpson and Liam Trotman show us
:01:47. > :01:50.around their rustic kitchen garden which supplies seasonal produce to
:01:51. > :01:53.their award-winning restaurant. We will fire up the grill and make the
:01:54. > :01:59.ultimate burger and salads using the incredible edibles. At first, our
:02:00. > :02:06.guest of honour today is the gorgeous and hugely talented
:02:07. > :02:10.Katherine Ryan. Hello, Katherine. I heard you just saying "Gorgeous and
:02:11. > :02:15.talented" and I wondered who it was going to be. Thank you for having
:02:16. > :02:20.me. You look incredibly summary and lovely and every. Mu I feel like we
:02:21. > :02:26.can dictate the weather by how we dress for it. If you are tired of
:02:27. > :02:32.being called, you just start wearing shorts and dresses. The weather will
:02:33. > :02:35.be kind. In the north-east we wear shorts in
:02:36. > :02:42.winter! Used started your career front of house in Hooters. Yes, we
:02:43. > :02:48.have a lot of chicken there. Fewer fresh herbs. But it was a nice time.
:02:49. > :02:56.I really value customer service and I still like eating in restaurants
:02:57. > :03:01.but I have retired the parents. You've got a fantastic tour starting
:03:02. > :03:05.in the autumn. I love touring the UK and I feel like comedy is a
:03:06. > :03:08.conversation, not a one-sided conversation on the telly, and I
:03:09. > :03:14.love to get out and all the tours and cities that I can and I'm
:03:15. > :03:19.touring a new show this autumn. A lot of telly coming out as well. I
:03:20. > :03:27.have a show with Jimmy Carr called Your Face And Mine. We need to talk
:03:28. > :03:33.about that later. You should come on. Somebody would pop down the
:03:34. > :03:40.church roof and tell me I am a gargoyle. What do you love about
:03:41. > :03:44.touring? I just feel that I was not a tourist in Kansas. I'm from Canada
:03:45. > :03:47.but I didn't see a lot of the country because I was young and
:03:48. > :03:52.didn't have the means and I am someone who has come to this country
:03:53. > :03:56.and seen so much of it just from touring. Using the little arts
:03:57. > :04:01.centres and as far as I can go, I get to see and people say, you won't
:04:02. > :04:10.know Scunthorpe. Of course I know Scunthorpe! Ball from Katherine in a
:04:11. > :04:12.bit. Earlier I went to the Cook And Grow marquee to meet the mother of
:04:13. > :04:18.one of the exhibitors at the show. Emily Rae and her mother Isobel grow
:04:19. > :04:23.edible plants and they have come up with some fabulous summary cocktails
:04:24. > :04:36.using their produce. The team had to twist my arm to make me go! They
:04:37. > :04:42.didn't! Emily, Isobel. Pleased to meet you. This is such an incredible
:04:43. > :04:49.display. We specialise in planned gifts. We've got lots of plants that
:04:50. > :04:53.can be used to make gifts. I see an awful lot of citrus. I'm surprised
:04:54. > :04:58.you can grow citrus in this country. Lemon trees can go right down to
:04:59. > :05:05.minus want it up if you live in London you can give a lemon tree
:05:06. > :05:09.outside and it will do great. What These are all great garnishes for
:05:10. > :05:17.cocktail but I like the kaffir lime. Me like a sunny spot. You can pick
:05:18. > :05:23.them straight off the plants. We make a kaffir lime vodka from the
:05:24. > :05:29.leaves, which is fun. Grow your own cocktails! I need to investigate
:05:30. > :05:33.this further. Would you like to try one? Thought you'd never ask. We've
:05:34. > :05:38.got a few different cocktails to try. This is a summer cooler. It has
:05:39. > :05:46.a bit of tartness to cut through the Shoeburyness. Citrus is great. This
:05:47. > :05:51.is a drink which is gin -based. At other lavender syrup and it is a
:05:52. > :06:01.strong lemony flavour. Is that the one that was growing there? Yes.
:06:02. > :06:06.Kaffir lime vodka tonic. Over the years we have been playing with it.
:06:07. > :06:10.That is quite a distinctive flavour. There is no mistaking it. How do you
:06:11. > :06:15.make the vodka? If you are growing the kaffir limes straight off the
:06:16. > :06:21.tree, chop them off and put them in a bottle. Lucky for you, I've got
:06:22. > :06:27.some plans growing here. Errors by kaffir lime. This is East Indian
:06:28. > :06:36.lemongrass and this is a ginger plants. The route is underneath
:06:37. > :06:44.there. I am walking Thai curry! Look at that!
:06:45. > :06:47.CHEERING AND APPLAUSE Emily and her mum Isobel have swung
:06:48. > :06:53.by so tell them what delectable delights we got in store for them.
:06:54. > :06:57.You very kindly let me have three of your wonderful plans, kaffir lime
:06:58. > :07:01.leaves, lemongrass and Ginger. We're going to put them with some mussels
:07:02. > :07:08.and assist us to show that if you've got your own and spices, if you lose
:07:09. > :07:12.use load... We are going to do a mussel dish which even to the
:07:13. > :07:19.barbecue. We have some flavours you are going to love, Katherine. Isn't
:07:20. > :07:23.it great about growing your own? The thing is, even the most exotic
:07:24. > :07:32.plants, it is possible. It is amazing. You do stuff in paper
:07:33. > :07:36.parcels... We are going to make foil containers with mussels and spices,
:07:37. > :07:43.bung it on the barbecue, the mussels open and then they are done and it
:07:44. > :07:51.is epic. We are going to a lot so it goes crispy. -- fry a Shalott. We
:07:52. > :08:01.are going to sprinkle it over the mussels. I am going harvesting. This
:08:02. > :08:06.is kaffir lime leaves. I love Thai flavours but what is the difference
:08:07. > :08:14.between harvesting and foraging? That is harvesting. Foraging is
:08:15. > :08:19.wild. This is harvesting because we bought it. Foraging is making it.
:08:20. > :08:32.That is fresh ginger root that we have grown. Absolutely beautiful. I
:08:33. > :08:38.will do something with it. This is a party trick. For years, with knobbly
:08:39. > :08:43.ginger, I've gone around with a knife trying to pick my way round
:08:44. > :08:48.all the bits and bobs. A lady showed as you use a spoon and it looked.
:08:49. > :08:54.You scrape off all that skin. It is so easy and you don't waste any
:08:55. > :08:59.Ginger. It is a great idea, isn't it? All this week, what we are
:09:00. > :09:06.trying to do is show you different ways of using the barbecue because
:09:07. > :09:12.all it is, charcoal in a barbecue is a heat source. But Panzer, but
:09:13. > :09:17.tinfoil on it. Just click on it. In Canada, you but everything in
:09:18. > :09:28.tinfoil and you call it a tinfoil lunch. After a few more of your
:09:29. > :09:35.cocktail... Some of the cocktails and I made a fantastic because they
:09:36. > :09:40.grow their own citrus. They have the vodka made with kaffir lime leaves.
:09:41. > :09:46.Ten days, a bottle of vodka, green vodka. At his heaven. Katherine, you
:09:47. > :09:52.have been here for ten years now. How are you finding it? Do you get
:09:53. > :09:57.home much? Or are you just in London and UK? I like to stay in the UK.
:09:58. > :10:02.Driving the comedy scene in the UK is really vibrant. I am a stand-up
:10:03. > :10:06.size day where the workers. I am kind of not interested in seeing too
:10:07. > :10:15.much of my family because now they can just me, video chat. My daughter
:10:16. > :10:18.Violet just turned eight and she... When an immigrant comes to your
:10:19. > :10:25.country, you better remark peregrines. She has a very strong
:10:26. > :10:34.English accent it up it is like having a tiny butler at home. You
:10:35. > :10:42.grow this yourself and you are not mean with it. I know green curry is
:10:43. > :10:50.one of your favourites. You are doing very well. We got this with
:10:51. > :10:56.the green. We have just put some chilli. We are shallow frying and
:10:57. > :11:10.upwards and Shalott and Chile in the oil. Coconut milk makes everything
:11:11. > :11:16.better. It looks like a car crash breakfast but it is going to be
:11:17. > :11:28.brilliant. You can just Rav of anything you like and put it on the
:11:29. > :11:37.barbecue? That is a lovely barbecue. It is but it is a pile of bricks and
:11:38. > :11:46.agreeable. We managed to harvest it. No, forage. The show you have with
:11:47. > :11:53.Jimmy Carr, is it not cruel? Yeah, it is cruel but you accept that. Is
:11:54. > :11:57.a safe space for cruelty. No one on the street would say, are you better
:11:58. > :12:01.looking than your partner? Is your partner better living than your
:12:02. > :12:06.ex-girlfriend? But in the context of the show, people want to play for
:12:07. > :12:11.money and get that kind of cruelty off the streets. When I was born, I
:12:12. > :12:19.was so ugly that the midwife slapped my mother. I was so ugly they used
:12:20. > :12:28.to feed me with catapults. I'm distracting you. Remind us what the
:12:29. > :12:33.show is called. It is an Comedy Central, Wednesday nights at eight,
:12:34. > :12:37.called Your Show All Mine, and couples compete to win cash or so
:12:38. > :12:42.the relationship but Jimmy Carr is king of the roast and you like a
:12:43. > :12:46.upwards the language of comedy that is not unkind if it is done in the
:12:47. > :12:55.right parameters. That is a comedy roast. Have we got the ones that are
:12:56. > :13:00.done? We have. All you do is unfold this and pop your head in and look
:13:01. > :13:07.about. All the mussels are open, they are done. Give it a little
:13:08. > :13:11.shake. How long did that take you? On a barbecue it is hard to estimate
:13:12. > :13:18.it clothing they were on for about ten minutes. And now we have Mr
:13:19. > :13:23.King's wonderful fried bits. The fry bits are not as crispy as... Emily,
:13:24. > :13:37.Isobel, come over here. We're not standing on ceremony. Most of me
:13:38. > :13:39.you. This is finger food. Dive in. It is a bit like the crispy onions
:13:40. > :13:57.you get on a dhal puri. It is a bit like the crispy onions
:13:58. > :14:01.you get on a dhal It is amazing. The great thing is... You don't need a
:14:02. > :14:10.massive garden. You can grow this on a window box. It is really fresh.
:14:11. > :14:14.Thai cooking is never going to be the same for me, having have these
:14:15. > :14:19.amazing ingredients. How long can you keep those plans? They need a
:14:20. > :14:24.nice sunny spot because they come from other countries but they are
:14:25. > :14:27.easy for anyone to grow at home. So now it is time to hear more about
:14:28. > :14:35.growing stories from our famous faces. I went through a phase of
:14:36. > :14:39.growing things a couple of years ago and when we lived in pubs, my dad is
:14:40. > :14:44.to get me a couple of grow bags and I grew cucumbers and Amaro once and
:14:45. > :14:48.tomatoes, you always grow tomatoes, even though I don't like them very
:14:49. > :14:54.much. I think tomatoes are quite resilient because I usually kill
:14:55. > :15:01.everything. This year I am growing Roma tomatoes, which are huge. I am
:15:02. > :15:06.55 years old and about a month ago I went to one of the big superstores
:15:07. > :15:12.and I saw this thing that said "Grow your own veg age four and up," and
:15:13. > :15:19.the board of my youngest, who was 13 and I thought it would be great, get
:15:20. > :15:24.involved. Not interested at all. So me, age 55, planted this age four
:15:25. > :15:29.and up grow your own veg and I am now obsessed. You are never too old
:15:30. > :15:33.to start gardening. I am the proof! It is never too late to start
:15:34. > :15:37.growing your own. You see that cabbage? Could we have it? I got
:15:38. > :15:41.this from the veteran that was garden that I visited yesterday and
:15:42. > :15:48.what we will do, we are going to cut it off and we will chocolate and --
:15:49. > :15:58.chopped it and wash it while you watch this. Andrew, this is a
:15:59. > :16:03.fantastic garden, what's the inspiration behind it? We have
:16:04. > :16:09.worked for blind veterans and wanted to celebrate that. The garden is
:16:10. > :16:15.sensory, it is about touch and smell. And a single fragrance that
:16:16. > :16:20.comes through is roses. They are all chosen for their fragrance, the
:16:21. > :16:40.colours tend to be bright as well. This is a hive. Beer hive though.
:16:41. > :16:47.There is even a hole for your glass! Gentleman, how is it that the garden
:16:48. > :16:53.has helped you? We can't really say it, there's been so much time and
:16:54. > :16:59.energy put into this garden. The bird bath was presented to us
:17:00. > :17:08.earlier on... Having the Countess of Wessex on-board. Only because you
:17:09. > :17:14.kissed her! She's very keen, she's absolutely prepared for the job. I'm
:17:15. > :17:21.going to be gardening myself. The supermarket stuff is nice and it's
:17:22. > :17:25.OK to be able to buy like that, but the stuff you grow is your baby so
:17:26. > :17:35.doing it the way they do, I think they got it very right. Terry, you
:17:36. > :17:41.were responsible for this fantastic display of vegetables. What's the
:17:42. > :17:45.idea behind it? Is to show a mixture of textures and heights in the
:17:46. > :17:51.garden for display purposes. You know what I'm after, don't you? We
:17:52. > :17:59.have a white cabbage, I think you wanted to try a little bit of that,
:18:00. > :18:04.didn't you? Do try and grow, it is such a great thing to do. Thank you.
:18:05. > :18:09.What an incredible garden, and what incredible stories of the veterans
:18:10. > :18:15.using it. And do you know what, I got some veg out of it as well and I
:18:16. > :18:27.know a man who knows exactly what to do with it. Congratulations on the
:18:28. > :18:31.gold medal, gentleman! There are 50,000 blind veterans out there that
:18:32. > :18:37.could be using the charity that aren't so please get in touch with
:18:38. > :18:41.them. Make sure you do because it's a fantastic organisation. I hope you
:18:42. > :18:47.guys are ready to dig in because we have some great stuff from your
:18:48. > :18:57.garden here. Chef Adrian Luckie has the secret of the most amazing jerk
:18:58. > :19:05.sauce. Let's crack on. We are going to get some pimento, but it into our
:19:06. > :19:20.pestle and mortar, get some jerk seasoning. I want you to chop some
:19:21. > :19:26.thyme. Is it all about the jerk? It's all about the seasoning that
:19:27. > :19:34.flavours the product for 24 hours. I was wondering if I should start
:19:35. > :19:43.miming. Go on, you give something... Do you want to chop the parsley?
:19:44. > :19:57.Some thyme in there, Scotch Bonnet pepper. Is this your mother's
:19:58. > :20:01.recipe? Yes, a tribute to my mother. Luck I think if you want to do
:20:02. > :20:07.proper jerk chicken at home this is the recipe to find, it is on our
:20:08. > :20:13.website and it is free. This is a dry coleslaw, there's no dressing on
:20:14. > :20:18.it, no mayo, it is just fabulous. Now, what I think is one of the
:20:19. > :20:29.stars of the show, we have Andrew's cabbage. That looks a bit sad now I
:20:30. > :20:39.have decapitated it. Could we have some parsley please? Yes. So Adrian,
:20:40. > :20:46.you have two rest rooms? Yes, one in Deptford and one in Brixton and we
:20:47. > :20:54.are trying to launch some more sites as well. You are big on the street
:20:55. > :20:58.food? Yes, we do street markets, events and festivals so it is all
:20:59. > :21:09.good. This is the trouble with having Irish grandparents, my nana
:21:10. > :21:15.just boiled things, boiled tripe! I cannot pass that on to everyone. I
:21:16. > :21:22.have Irish in me and I love stuff like that, it is epic. My
:21:23. > :21:26.grandfather used to have wrought tripe, and as he would eat it you
:21:27. > :21:42.could hear his dentures squeaking on it. My nana would have been perfect
:21:43. > :21:48.for him! But jerk food is where it started, isn't it? It is such a
:21:49. > :21:55.great recipe, this. I will clear down. A happy kitchen is a tidy
:21:56. > :22:01.kitchen. There is a first time for everything, Kingy! Years ago we went
:22:02. > :22:05.on holiday to Jamaica and I was staying in one of those resort
:22:06. > :22:09.hotels, and after about day three I was fed up of Americanised tourist
:22:10. > :22:16.food and I went out to the streets and there was this black and oil
:22:17. > :22:21.drum. It was jerk oxtail, and it must have been cooked for hours
:22:22. > :22:26.because it was gelatinous and it melted but the spies was in there. I
:22:27. > :22:32.can imagine that must have been fantastic. But the chicken straight
:22:33. > :22:42.in. You do that and I will start plating up this. Could you do that
:22:43. > :22:48.one as well? Honestly, I wish you could get closer because the smell
:22:49. > :22:50.is epic. Catherine, you have been doing a series about meeting very
:22:51. > :22:56.rich people and finding out where the money comes from. Which was the
:22:57. > :23:04.most unusual super millionaire you met? I did a series for Channel 4
:23:05. > :23:10.called How Did You Get So Rich, and we had a man who started as a
:23:11. > :23:14.plumber, and a lady who started the skincare business with bee venom. A
:23:15. > :23:19.lot of interesting self-made people, and I think if you work hard enough
:23:20. > :23:23.at something you love, you can do that. Even in this difficult
:23:24. > :23:33.climate. They had incredible self belief. What is the oddest one that
:23:34. > :23:37.makes money? I didn't know venom from these could be used in skin
:23:38. > :23:48.care but it was lovely, and she dreams about that. What goes on
:23:49. > :23:55.first? We are going to add some lettuce, it is a split Pea roti.
:23:56. > :23:59.That's a bit too much actually. That's fine, that's perfect. Were
:24:00. > :24:08.you wandering off? I want to be useful. You know? Then some
:24:09. > :24:20.sweetcorn so it is nice and colourful. We are fine. Some kidney
:24:21. > :24:26.beans in there. It is nice and fresh. Lovely cherry tomatoes.
:24:27. > :24:35.That's the great thing about this dish you can have it both ways, with
:24:36. > :24:49.the roti or without. Really nice. Oh, wow. Here we go. That's the one.
:24:50. > :24:56.And if you are like me, a woman on television, you need to keep your
:24:57. > :25:02.figure, just lettuce on its own. I will grow lettuce because it is
:25:03. > :25:07.mine, I have investment in it. And there is something lovely about
:25:08. > :25:15.eating it like that. Just this on a stick on a hot day! Have home-made
:25:16. > :25:21.mango mayonnaise, another one of our secret recipes. Just drizzle that
:25:22. > :25:26.over. We have some jerk barbecue sauce, this is our home-made jerk
:25:27. > :25:31.barbecue sauce. If you do like it a bit more spicy, we make our own hot
:25:32. > :25:39.pepper pickle with Scotch bonnet as well. This is what we call living
:25:40. > :25:45.food, you know? That is my favourite. Lets go and have a taste.
:25:46. > :25:54.We have Scotch bonnets in our greenhouse here. Yes, you can use
:25:55. > :26:02.all of that, it is brill. Lewis, my old mate, how are you, sir? Very
:26:03. > :26:10.pleased to see you. Very pleased to see U2. In the garden they have what
:26:11. > :26:20.looks like a beehive but call it a beer hive so as the lads are walking
:26:21. > :26:31.around they can have a pint. Genius! Do try the chicken, it is fab. The
:26:32. > :26:36.chicken has got life. While we finish this comment you can listen
:26:37. > :26:41.to more famous folk talking about their gardens. I love gardening,
:26:42. > :26:45.there's nothing better when you've had a busy day and you are a bit
:26:46. > :26:52.stressed and you want to chill out. If you just go out into your garden,
:26:53. > :26:57.it is instant therapy in and you are surrounded by nature. You can potter
:26:58. > :27:01.away, do some weeding, tend to the plans and it really lifts your
:27:02. > :27:06.spirits. And really impatient and that's my problem. A few friends
:27:07. > :27:10.have an allotment and we have been growing sweetcorn and a few bits and
:27:11. > :27:15.pieces for me it's an education. We are growing more than we need, now
:27:16. > :27:20.we are at the point where we are growing onions, potatoes and
:27:21. > :27:25.sweetcorn and we can't eat all. Tips for people at home growing their own
:27:26. > :27:31.is to not be afraid, just go for it. Go to the garden centre, talk to the
:27:32. > :27:35.experts, find out what will work well in what situation, and just
:27:36. > :27:43.give it a go. We have had some disasters. Carrots last year like
:27:44. > :27:48.that, stumpy things. We are back with the gorgeous Katherine Ryan,
:27:49. > :27:52.thank you for coming. Thank you for saying I'm gorgeous, you are
:27:53. > :28:01.gorgeous as well. I'm sorry about that, right on cue, there is the
:28:02. > :28:07.plane. When you were a kid, was food a big part of your life at home?
:28:08. > :28:14.Yes, my parents cooked a lot, and as a parent now I am mindful of using
:28:15. > :28:19.fresh ingredients. I am a single parent and a working parent... Oh
:28:20. > :28:27.no, the school run! But she has a lot of takeaway and I try to avoid
:28:28. > :28:34.that. It is difficult when you are on tour to eat properly. It is so
:28:35. > :28:39.difficult. I kind of don't eat bread and everything is bread. I say is
:28:40. > :28:49.there any food here and they say, you bet there is, but it is bread.
:28:50. > :28:52.It's difficult when you are filming as well. Just got back from Italy
:28:53. > :29:01.and we have never had so many cheese and ham sandwiches in our lives. And
:29:02. > :29:06.you have been doing stand-up too? Yes, on Netflix, it's good because
:29:07. > :29:18.it is 190 countries and I am touring out there. What can we expect from
:29:19. > :29:21.Glitter Room? Its about being a single mother embracing a lifestyle
:29:22. > :29:27.that I didn't envisage when I was young. I envisaged staying in a
:29:28. > :29:33.small town and getting married, but you don't have to live the life.
:29:34. > :29:38.Then there is the celebrity chat, slagging off small things. Can we
:29:39. > :29:42.have some tickets, we would love to come! Absolutely. Not for the faint
:29:43. > :29:51.of heart I'm afraid. We are children.
:29:52. > :29:53.Andrew and Lewis have taken their seats at the table
:29:54. > :29:58.ready to dig in to a dish featuring veg from their garden.
:29:59. > :30:09.The best way to guarantee good ingredients is to grow your own.
:30:10. > :30:16.We are both in the kitchen together, equally. Where I am a bit more so
:30:17. > :30:26.because he is the head chef, and I am predominantly damn in the garden.
:30:27. > :30:31.-- down in the garden. We have this lovely land behind us. We have a
:30:32. > :30:38.poly tunnel and it is a labour of love. As of the garden is the best
:30:39. > :30:45.bit of the menus. We would never really change the menu but now we
:30:46. > :30:48.just have what we growing. If you want to start growing your own
:30:49. > :30:54.vegetables at home start with salad and this spinach is amazing. You
:30:55. > :30:58.just need apart, a bit of soil, a few seeds and water. Could what you
:30:59. > :31:08.need and a couple of weeks later it will all grow again. Very buttery, a
:31:09. > :31:13.bit peppery taste, and we will use this for puree, as soup. Everybody
:31:14. > :31:21.should grow this. Great in taste and you can't go wrong. We're picking
:31:22. > :31:31.some nettles for nettle soup on metal beer. It is a bit like
:31:32. > :31:39.spinach. Prickly spinach. Get a couple of carrier bags of metals.
:31:40. > :31:50.Put them into your pot with Bruno's yeast and a bit of citrus, give it a
:31:51. > :31:54.week and hey Presto... That is enough for us so we can go back to
:31:55. > :31:57.the restaurant and make a little batch of metal beer and we could do
:31:58. > :32:13.soup. Or we could do chilled soup. What we've got in front of us are a
:32:14. > :32:20.selection of beetroots for the restaurant. This one is nice and
:32:21. > :32:28.long and we cut it open. A nice bright red beetroot. At the side of
:32:29. > :32:33.it we have another one. These should be like a candy shop. It should be
:32:34. > :32:40.striped inside. Look at that one, absolutely stunning. And this one to
:32:41. > :32:50.the right, a nice golden beetroot. Those other varieties we grow up the
:32:51. > :32:54.restaurant. While Liam is busy working in the poly tunnel, I'm on
:32:55. > :33:03.strict instructions to make sure I can make a nice lunch for us. Isn't
:33:04. > :33:06.it amazing, cooking our own food in the garden? What we like about it is
:33:07. > :33:10.that basically it is there, it is here, now it is inside us. We are
:33:11. > :33:15.going to challenge the Hairy Bikers with some of our beetroot to see
:33:16. > :33:20.what they think a lot with. Well, Ryan and Liam, we are going to
:33:21. > :33:25.cook for you this time. You can't have a barbecue without a burger.
:33:26. > :33:29.We've done all sorts of Berger, buffalo burgers, with Worcester
:33:30. > :33:34.sauce, we have cracked this one and it is so easy. It is chuck steak.
:33:35. > :33:40.Really simple, just before you bring it to room temperature from the
:33:41. > :33:48.freezer, it has ice crystals in it. Put it through the mincer and then
:33:49. > :33:56.we add bone marrow. Salt, pepper, that it. With this wonderful
:33:57. > :34:00.beetroot, we have roasted it off and beetroot go so well with Apple so
:34:01. > :34:03.I'm going to do this salad and Katherine, I'm going to get you to
:34:04. > :34:10.make the burger relish and it is mind blowing a simple. We have
:34:11. > :34:13.Cornish Arms or gherkins, garlic powder, tomato paste, garlic juice,
:34:14. > :34:20.lemon juice and some toasted lemon seeds. It is the best burger relish.
:34:21. > :34:26.You can get bone marrow from your butcher, so it's not a fringe
:34:27. > :34:29.ingredient, it is there to be used. It is funny, we've tried all sorts
:34:30. > :34:35.of burgers and the chuck steak gives it the bounce and the flavour. A
:34:36. > :34:52.artist of an lovely, waiting for you. Forming the burger, half it.
:34:53. > :34:55.Ours are coming in as half pounders. When we first did this, we were
:34:56. > :34:58.filming and you always know you are on a winner when the crew takes the
:34:59. > :35:05.food and disappears and then you have to make more. We were there for
:35:06. > :35:10.about 45 minutes just knocking out burgers. I think it was a vision of
:35:11. > :35:14.the future. When you are wrong to do you take caterers or is it make do
:35:15. > :35:20.and mend? I take caterers with me on to, they sit on the bus. No! What do
:35:21. > :35:26.you think I am? Nobody comes on tour with me to talk sometimes I have a
:35:27. > :35:30.tour manager and a packed lunch. Another top tip, this is quite a
:35:31. > :35:34.soft mix so once it starts to heat up it will go straight through your
:35:35. > :35:39.grill. Use the barbecue as a heat source. It is as simple as that. Put
:35:40. > :35:47.it in a pan and that is you don't. You don't always have to use the
:35:48. > :35:53.barbecue grill. This is a bit naughty. Well, we can forget the red
:35:54. > :35:57.apple. I've added an extra special Canadian ingredient. We like to keep
:35:58. > :36:03.the pips of the lemon in. We put those right in there. At least it is
:36:04. > :36:11.not a fingernail. And if you get a pip, you are the winner. But will be
:36:12. > :36:19.Tartar sauce in a minute! We are just going to toast these off. Well,
:36:20. > :36:22.it is a show about citrus. We've had loads of recipes a while ago with
:36:23. > :36:26.beetroot and Granny Smith because the beetroot when it is roasted is
:36:27. > :36:29.so sweet and Granny Smiths, being sour, they go together so
:36:30. > :36:35.beautifully and normally we would put a nice eating apple into balance
:36:36. > :36:43.it off but the one we have got has been in the sun a bit. , while it is
:36:44. > :36:49.not from our lovely garden. What do you love most about touring? It is a
:36:50. > :36:53.particular discipline? Well, you have to love to be up and down the
:36:54. > :36:58.country and away from my lovely daughter, who is a Queen. I love
:36:59. > :37:02.chatting to people. I genuinely come across a little bit caustic onstage.
:37:03. > :37:06.I'm nasty about celebs may be but the people who come and see me
:37:07. > :37:10.really have changed my life and I'm so grateful to them so I like to see
:37:11. > :37:17.their town, I like to eat in their town. Sim Harman is with the union,
:37:18. > :37:34.the beetroot. That is the Si, your relish. Your first big break in the
:37:35. > :37:41.UK was eight Out Of ten Cats. I was working in an office and I was on
:37:42. > :37:48.eight Out Of ten Cats in 2012 and I always say to Jimmy Carr, "You gave
:37:49. > :37:57.me my big break in TV," and he says, "No, I said you were not good enough
:37:58. > :38:01.to come on the show". And we laugh! Jimmy Carr is a wonderful man and he
:38:02. > :38:10.is also want to. His best ever show. I have seen it and it is great. --
:38:11. > :38:15.Jimmy Carr is also on to it. Any time I feel like I am too busy a
:38:16. > :38:22.look at him and go, you need to do some office works today. We are
:38:23. > :38:27.roasting beetroot, red onion, Granny Smith apple, almonds, and eating
:38:28. > :38:32.apple. I've got some yoghurt, it could be fat-free, and some honey
:38:33. > :38:35.and some lime zest. All those flavours in the salad are pretty
:38:36. > :38:48.rocking and this is to go with your burger. I'm going to put some lovely
:38:49. > :38:53.toasted sesame buns... Fantastic. I do prefer a garden party to a dinner
:38:54. > :39:00.party. These are great ideas. Mussels would be great starter.
:39:01. > :39:10.Burger is naughty. It is the food people dismiss and go for the T-bone
:39:11. > :39:13.steak. I love burger. Who are your other comedy heroes? I really love
:39:14. > :39:23.Amy Schumer, who I believe is in the UK at the minute. I love Sarah
:39:24. > :39:31.Milligan, Sarah Silverman, Ashley Pascoe. I love all my peers. I have
:39:32. > :39:34.heroes old and new. Most burger joints these days to bundle free
:39:35. > :39:39.burgers so I am going to do you want. The British public are so
:39:40. > :39:46.angry with me that I don't like bread. And we've just got to
:39:47. > :39:52.pretend. I will just mind it. No miming here. Live telly, you get
:39:53. > :39:59.what you fancy. I always have the top with my burger and have the
:40:00. > :40:05.bottle with the source. I think for Katherine's delicate demeanour, we
:40:06. > :40:16.should take that as well. We could do it with lettuce. I have eaten
:40:17. > :40:20.ahead of letters today. I am OK. Guys, could you come up here and
:40:21. > :40:30.have a nibble? What do the chefs think of our burger and salad? There
:40:31. > :40:35.is cutlery at the end. Get stuck in. I'm just coming behind you to get
:40:36. > :40:47.this nettle be it. Are there nettles in it? Stinging! What do you think
:40:48. > :40:56.of our burgers? I love that and I don't normally drink. This is a nice
:40:57. > :41:01.burger. You can pinch the recipe because it is on the website for
:41:02. > :41:12.nothing! So, time for questions from our lovely crowd. Hello. I'll tell
:41:13. > :41:18.you what... Our paper cut microphone collars are holding out very nicely.
:41:19. > :41:23.We will go to Carol first. Hello, Carol. What is your question? I've
:41:24. > :41:27.been told that growing lemon trees is more difficult than growing
:41:28. > :41:32.orange trees. Is there any truth in this and how can you sustain them?
:41:33. > :41:37.We have just the person to answer that. Lemons are easier than orange
:41:38. > :41:41.trees so there are a couple of varieties of lemons that are really
:41:42. > :41:50.easy to grow in this country and they would be a good one to start
:41:51. > :41:55.with. Thank you. Naomi? I would like a lovely recipe for salmon on the
:41:56. > :42:03.barbecue, please. How about salmon teriyaki? Make a teriyaki marinade,
:42:04. > :42:06.either able one or made yourself, so the salmon on it and put its skin
:42:07. > :42:12.side down until it is crispy and there is required. Budget in
:42:13. > :42:16.tinfoil, you have a side of salmon, put it on the barbecue and a
:42:17. > :42:24.buttered baking parchment on the bottom, salt, pepper, olive oil,
:42:25. > :42:28.lemon juice, lemon grass, it is perfect. But don't cook it for too
:42:29. > :42:33.long, and a big drizzle of olive oil. We accidentally once made
:42:34. > :42:38.salmon to get kebabs but we put a deal and lemon juice in it with a
:42:39. > :42:43.tandoori marinade and they were absolutely stunning. It was epic.
:42:44. > :42:51.Have we got any more questions? That's it. We're doing really well.
:42:52. > :42:57.That was a fantastic show and it was so good to meet Katherine and all
:42:58. > :43:00.the chefs. I think the food was great on this want it wouldn't you
:43:01. > :43:05.agree? The food was pretty good. CHEERING AND APPLAUSE
:43:06. > :43:09.Which was your favourite recipe? I love all things Thai, I loved the
:43:10. > :43:15.jerk chicken but I'm going to go with this special nettle Beia. Boys,
:43:16. > :43:22.restaurant going well, everything going well? It looks fantastic. I'm
:43:23. > :43:32.going to steal this burger recipe! It is all in the bone marrow! So
:43:33. > :43:35.true. Well, that's it from us today on Kitchen Garden Live. Thanks to
:43:36. > :43:40.Katherine Ryan and all our guests and everyone watching. Thank you.
:43:41. > :43:45.All the recipes from the show are on the website, bbc.co.uk/food. We're
:43:46. > :43:46.back tomorrow with Call The Midwife's Charlotte Ritchie. Goodbye
:43:47. > :43:48.for now.