Episode 4 Kitchen Garden Live with the Hairy Bikers

Good morning I'm Dave Myers. And I'm Si King. We are the Hairy Bikers.

Welcome to Kitchen Garden Live. Welcome to Kitchen Garden Live with

us, the Hairy Bikers, from the RHS Hampton Court Palace Flower Show.

We're back in our amazing edible garden. The barbecue is late and the

crowds are here. The atmosphere is epic. It is! So let's crack on and

we will tell you what is coming up on today's show. Comedian Catherine

Ryan is here. Head of a brand-new to this autumn, she will be enjoying

some more of our summary recipes. Emily Rae taught me how to grow my

own cocktails! And she will be teaching you how you can do the

same. It was delicious. And I was lucky enough to meet two blind

veterans in a spectacular show by an award-winning designer, Andrew

Fisher Tomlin. Plus guest chef Adrian Luckie is with us and he will

be whipping up a Caribbean jerk chicken on the barbecue with some

veg from that garden. Chefs and Ryan Simpson and Liam Trotman show us

around their rustic kitchen garden which supplies seasonal produce to

their award-winning restaurant. We will fire up the grill and make the

ultimate burger and salads using the incredible edibles. At first, our

guest of honour today is the gorgeous and hugely talented

Katherine Ryan. Hello, Katherine. I heard you just saying "Gorgeous and

talented" and I wondered who it was going to be. Thank you for having

me. You look incredibly summary and lovely and every. Mu I feel like we

can dictate the weather by how we dress for it. If you are tired of

being called, you just start wearing shorts and dresses. The weather will

be kind. In the north-east we wear shorts in

winter! Used started your career front of house in Hooters. Yes, we

have a lot of chicken there. Fewer fresh herbs. But it was a nice time.

I really value customer service and I still like eating in restaurants

but I have retired the parents. You've got a fantastic tour starting

in the autumn. I love touring the UK and I feel like comedy is a

conversation, not a one-sided conversation on the telly, and I

love to get out and all the tours and cities that I can and I'm

touring a new show this autumn. A lot of telly coming out as well. I

have a show with Jimmy Carr called Your Face And Mine. We need to talk

about that later. You should come on. Somebody would pop down the

church roof and tell me I am a gargoyle. What do you love about

touring? I just feel that I was not a tourist in Kansas. I'm from Canada

but I didn't see a lot of the country because I was young and

didn't have the means and I am someone who has come to this country

and seen so much of it just from touring. Using the little arts

centres and as far as I can go, I get to see and people say, you won't

know Scunthorpe. Of course I know Scunthorpe! Ball from Katherine in a

bit. Earlier I went to the Cook And Grow marquee to meet the mother of

one of the exhibitors at the show. Emily Rae and her mother Isobel grow

edible plants and they have come up with some fabulous summary cocktails

using their produce. The team had to twist my arm to make me go! They

didn't! Emily, Isobel. Pleased to meet you. This is such an incredible

display. We specialise in planned gifts. We've got lots of plants that

can be used to make gifts. I see an awful lot of citrus. I'm surprised

you can grow citrus in this country. Lemon trees can go right down to

minus want it up if you live in London you can give a lemon tree

outside and it will do great. What These are all great garnishes for

cocktail but I like the kaffir lime. Me like a sunny spot. You can pick

them straight off the plants. We make a kaffir lime vodka from the

leaves, which is fun. Grow your own cocktails! I need to investigate

this further. Would you like to try one? Thought you'd never ask. We've

got a few different cocktails to try. This is a summer cooler. It has

a bit of tartness to cut through the Shoeburyness. Citrus is great. This

is a drink which is gin -based. At other lavender syrup and it is a

strong lemony flavour. Is that the one that was growing there? Yes.

Kaffir lime vodka tonic. Over the years we have been playing with it.

That is quite a distinctive flavour. There is no mistaking it. How do you

make the vodka? If you are growing the kaffir limes straight off the

tree, chop them off and put them in a bottle. Lucky for you, I've got

some plans growing here. Errors by kaffir lime. This is East Indian

lemongrass and this is a ginger plants. The route is underneath

there. I am walking Thai curry! Look at that!

CHEERING AND APPLAUSE Emily and her mum Isobel have swung

by so tell them what delectable delights we got in store for them.

You very kindly let me have three of your wonderful plans, kaffir lime

leaves, lemongrass and Ginger. We're going to put them with some mussels

and assist us to show that if you've got your own and spices, if you lose

use load... We are going to do a mussel dish which even to the

barbecue. We have some flavours you are going to love, Katherine. Isn't

it great about growing your own? The thing is, even the most exotic

plants, it is possible. It is amazing. You do stuff in paper

parcels... We are going to make foil containers with mussels and spices,

bung it on the barbecue, the mussels open and then they are done and it

is epic. We are going to a lot so it goes crispy. -- fry a Shalott. We

are going to sprinkle it over the mussels. I am going harvesting. This

is kaffir lime leaves. I love Thai flavours but what is the difference

between harvesting and foraging? That is harvesting. Foraging is

wild. This is harvesting because we bought it. Foraging is making it.

That is fresh ginger root that we have grown. Absolutely beautiful. I

will do something with it. This is a party trick. For years, with knobbly

ginger, I've gone around with a knife trying to pick my way round

all the bits and bobs. A lady showed as you use a spoon and it looked.

You scrape off all that skin. It is so easy and you don't waste any

Ginger. It is a great idea, isn't it? All this week, what we are

trying to do is show you different ways of using the barbecue because

all it is, charcoal in a barbecue is a heat source. But Panzer, but

tinfoil on it. Just click on it. In Canada, you but everything in

tinfoil and you call it a tinfoil lunch. After a few more of your

cocktail... Some of the cocktails and I made a fantastic because they

grow their own citrus. They have the vodka made with kaffir lime leaves.

Ten days, a bottle of vodka, green vodka. At his heaven. Katherine, you

have been here for ten years now. How are you finding it? Do you get

home much? Or are you just in London and UK? I like to stay in the UK.

Driving the comedy scene in the UK is really vibrant. I am a stand-up

size day where the workers. I am kind of not interested in seeing too

much of my family because now they can just me, video chat. My daughter

Violet just turned eight and she... When an immigrant comes to your

country, you better remark peregrines. She has a very strong

English accent it up it is like having a tiny butler at home. You

grow this yourself and you are not mean with it. I know green curry is

one of your favourites. You are doing very well. We got this with

the green. We have just put some chilli. We are shallow frying and

upwards and Shalott and Chile in the oil. Coconut milk makes everything

better. It looks like a car crash breakfast but it is going to be

brilliant. You can just Rav of anything you like and put it on the

barbecue? That is a lovely barbecue. It is but it is a pile of bricks and

agreeable. We managed to harvest it. No, forage. The show you have with

Jimmy Carr, is it not cruel? Yeah, it is cruel but you accept that. Is

a safe space for cruelty. No one on the street would say, are you better

looking than your partner? Is your partner better living than your

ex-girlfriend? But in the context of the show, people want to play for

money and get that kind of cruelty off the streets. When I was born, I

was so ugly that the midwife slapped my mother. I was so ugly they used

to feed me with catapults. I'm distracting you. Remind us what the

show is called. It is an Comedy Central, Wednesday nights at eight,

called Your Show All Mine, and couples compete to win cash or so

the relationship but Jimmy Carr is king of the roast and you like a

upwards the language of comedy that is not unkind if it is done in the

right parameters. That is a comedy roast. Have we got the ones that are

done? We have. All you do is unfold this and pop your head in and look

about. All the mussels are open, they are done. Give it a little

shake. How long did that take you? On a barbecue it is hard to estimate

it clothing they were on for about ten minutes. And now we have Mr

King's wonderful fried bits. The fry bits are not as crispy as... Emily,

Isobel, come over here. We're not standing on ceremony. Most of me

you. This is finger food. Dive in. It is a bit like the crispy onions

you get on a dhal puri. It is a bit like the crispy onions

you get on a dhal It is amazing. The great thing is... You don't need a

massive garden. You can grow this on a window box. It is really fresh.

Thai cooking is never going to be the same for me, having have these

amazing ingredients. How long can you keep those plans? They need a

nice sunny spot because they come from other countries but they are

easy for anyone to grow at home. So now it is time to hear more about

growing stories from our famous faces. I went through a phase of

growing things a couple of years ago and when we lived in pubs, my dad is

to get me a couple of grow bags and I grew cucumbers and Amaro once and

tomatoes, you always grow tomatoes, even though I don't like them very

much. I think tomatoes are quite resilient because I usually kill

everything. This year I am growing Roma tomatoes, which are huge. I am

55 years old and about a month ago I went to one of the big superstores

and I saw this thing that said "Grow your own veg age four and up," and

the board of my youngest, who was 13 and I thought it would be great, get

involved. Not interested at all. So me, age 55, planted this age four

and up grow your own veg and I am now obsessed. You are never too old

to start gardening. I am the proof! It is never too late to start

growing your own. You see that cabbage? Could we have it? I got

this from the veteran that was garden that I visited yesterday and

what we will do, we are going to cut it off and we will chocolate and --

chopped it and wash it while you watch this. Andrew, this is a

fantastic garden, what's the inspiration behind it? We have

worked for blind veterans and wanted to celebrate that. The garden is

sensory, it is about touch and smell. And a single fragrance that

comes through is roses. They are all chosen for their fragrance, the

colours tend to be bright as well. This is a hive. Beer hive though.

There is even a hole for your glass! Gentleman, how is it that the garden

has helped you? We can't really say it, there's been so much time and

energy put into this garden. The bird bath was presented to us

earlier on... Having the Countess of Wessex on-board. Only because you

kissed her! She's very keen, she's absolutely prepared for the job. I'm

going to be gardening myself. The supermarket stuff is nice and it's

OK to be able to buy like that, but the stuff you grow is your baby so

doing it the way they do, I think they got it very right. Terry, you

were responsible for this fantastic display of vegetables. What's the

idea behind it? Is to show a mixture of textures and heights in the

garden for display purposes. You know what I'm after, don't you? We

have a white cabbage, I think you wanted to try a little bit of that,

didn't you? Do try and grow, it is such a great thing to do. Thank you.

What an incredible garden, and what incredible stories of the veterans

using it. And do you know what, I got some veg out of it as well and I

know a man who knows exactly what to do with it. Congratulations on the

gold medal, gentleman! There are 50,000 blind veterans out there that

could be using the charity that aren't so please get in touch with

them. Make sure you do because it's a fantastic organisation. I hope you

guys are ready to dig in because we have some great stuff from your

garden here. Chef Adrian Luckie has the secret of the most amazing jerk

sauce. Let's crack on. We are going to get some pimento, but it into our

pestle and mortar, get some jerk seasoning. I want you to chop some

thyme. Is it all about the jerk? It's all about the seasoning that

flavours the product for 24 hours. I was wondering if I should start

miming. Go on, you give something... Do you want to chop the parsley?

Some thyme in there, Scotch Bonnet pepper. Is this your mother's

recipe? Yes, a tribute to my mother. Luck I think if you want to do

proper jerk chicken at home this is the recipe to find, it is on our

website and it is free. This is a dry coleslaw, there's no dressing on

it, no mayo, it is just fabulous. Now, what I think is one of the

stars of the show, we have Andrew's cabbage. That looks a bit sad now I

have decapitated it. Could we have some parsley please? Yes. So Adrian,

you have two rest rooms? Yes, one in Deptford and one in Brixton and we

are trying to launch some more sites as well. You are big on the street

food? Yes, we do street markets, events and festivals so it is all

good. This is the trouble with having Irish grandparents, my nana

just boiled things, boiled tripe! I cannot pass that on to everyone. I

have Irish in me and I love stuff like that, it is epic. My

grandfather used to have wrought tripe, and as he would eat it you

could hear his dentures squeaking on it. My nana would have been perfect

for him! But jerk food is where it started, isn't it? It is such a

great recipe, this. I will clear down. A happy kitchen is a tidy

kitchen. There is a first time for everything, Kingy! Years ago we went

on holiday to Jamaica and I was staying in one of those resort

hotels, and after about day three I was fed up of Americanised tourist

food and I went out to the streets and there was this black and oil

drum. It was jerk oxtail, and it must have been cooked for hours

because it was gelatinous and it melted but the spies was in there. I

can imagine that must have been fantastic. But the chicken straight

in. You do that and I will start plating up this. Could you do that

one as well? Honestly, I wish you could get closer because the smell

is epic. Catherine, you have been doing a series about meeting very

rich people and finding out where the money comes from. Which was the

most unusual super millionaire you met? I did a series for Channel 4

called How Did You Get So Rich, and we had a man who started as a

plumber, and a lady who started the skincare business with bee venom. A

lot of interesting self-made people, and I think if you work hard enough

at something you love, you can do that. Even in this difficult

climate. They had incredible self belief. What is the oddest one that

makes money? I didn't know venom from these could be used in skin

care but it was lovely, and she dreams about that. What goes on

first? We are going to add some lettuce, it is a split Pea roti.

That's a bit too much actually. That's fine, that's perfect. Were

you wandering off? I want to be useful. You know? Then some

sweetcorn so it is nice and colourful. We are fine. Some kidney

beans in there. It is nice and fresh. Lovely cherry tomatoes.

That's the great thing about this dish you can have it both ways, with

the roti or without. Really nice. Oh, wow. Here we go. That's the one.

And if you are like me, a woman on television, you need to keep your

figure, just lettuce on its own. I will grow lettuce because it is

mine, I have investment in it. And there is something lovely about

eating it like that. Just this on a stick on a hot day! Have home-made

mango mayonnaise, another one of our secret recipes. Just drizzle that

over. We have some jerk barbecue sauce, this is our home-made jerk

barbecue sauce. If you do like it a bit more spicy, we make our own hot

pepper pickle with Scotch bonnet as well. This is what we call living

food, you know? That is my favourite. Lets go and have a taste.

We have Scotch bonnets in our greenhouse here. Yes, you can use

all of that, it is brill. Lewis, my old mate, how are you, sir? Very

pleased to see you. Very pleased to see U2. In the garden they have what

looks like a beehive but call it a beer hive so as the lads are walking

around they can have a pint. Genius! Do try the chicken, it is fab. The

chicken has got life. While we finish this comment you can listen

to more famous folk talking about their gardens. I love gardening,

there's nothing better when you've had a busy day and you are a bit

stressed and you want to chill out. If you just go out into your garden,

it is instant therapy in and you are surrounded by nature. You can potter

away, do some weeding, tend to the plans and it really lifts your

spirits. And really impatient and that's my problem. A few friends

have an allotment and we have been growing sweetcorn and a few bits and

pieces for me it's an education. We are growing more than we need, now

we are at the point where we are growing onions, potatoes and

sweetcorn and we can't eat all. Tips for people at home growing their own

is to not be afraid, just go for it. Go to the garden centre, talk to the

experts, find out what will work well in what situation, and just

give it a go. We have had some disasters. Carrots last year like

that, stumpy things. We are back with the gorgeous Katherine Ryan,

thank you for coming. Thank you for saying I'm gorgeous, you are

gorgeous as well. I'm sorry about that, right on cue, there is the

plane. When you were a kid, was food a big part of your life at home?

Yes, my parents cooked a lot, and as a parent now I am mindful of using

fresh ingredients. I am a single parent and a working parent... Oh

no, the school run! But she has a lot of takeaway and I try to avoid

that. It is difficult when you are on tour to eat properly. It is so

difficult. I kind of don't eat bread and everything is bread. I say is

there any food here and they say, you bet there is, but it is bread.

It's difficult when you are filming as well. Just got back from Italy

and we have never had so many cheese and ham sandwiches in our lives. And

you have been doing stand-up too? Yes, on Netflix, it's good because

it is 190 countries and I am touring out there. What can we expect from

Glitter Room? Its about being a single mother embracing a lifestyle

that I didn't envisage when I was young. I envisaged staying in a

small town and getting married, but you don't have to live the life.

Then there is the celebrity chat, slagging off small things. Can we

have some tickets, we would love to come! Absolutely. Not for the faint

of heart I'm afraid. We are children.

Andrew and Lewis have taken their seats at the table

ready to dig in to a dish featuring veg from their garden.

The best way to guarantee good ingredients is to grow your own.

We are both in the kitchen together, equally. Where I am a bit more so

because he is the head chef, and I am predominantly damn in the garden.

-- down in the garden. We have this lovely land behind us. We have a

poly tunnel and it is a labour of love. As of the garden is the best

bit of the menus. We would never really change the menu but now we

just have what we growing. If you want to start growing your own

vegetables at home start with salad and this spinach is amazing. You

just need apart, a bit of soil, a few seeds and water. Could what you

need and a couple of weeks later it will all grow again. Very buttery, a

bit peppery taste, and we will use this for puree, as soup. Everybody

should grow this. Great in taste and you can't go wrong. We're picking

some nettles for nettle soup on metal beer. It is a bit like

spinach. Prickly spinach. Get a couple of carrier bags of metals.

Put them into your pot with Bruno's yeast and a bit of citrus, give it a

week and hey Presto... That is enough for us so we can go back to

the restaurant and make a little batch of metal beer and we could do

soup. Or we could do chilled soup. What we've got in front of us are a

selection of beetroots for the restaurant. This one is nice and

long and we cut it open. A nice bright red beetroot. At the side of

it we have another one. These should be like a candy shop. It should be

striped inside. Look at that one, absolutely stunning. And this one to

the right, a nice golden beetroot. Those other varieties we grow up the

restaurant. While Liam is busy working in the poly tunnel, I'm on

strict instructions to make sure I can make a nice lunch for us. Isn't

it amazing, cooking our own food in the garden? What we like about it is

that basically it is there, it is here, now it is inside us. We are

going to challenge the Hairy Bikers with some of our beetroot to see

what they think a lot with. Well, Ryan and Liam, we are going to

cook for you this time. You can't have a barbecue without a burger.

We've done all sorts of Berger, buffalo burgers, with Worcester

sauce, we have cracked this one and it is so easy. It is chuck steak.

Really simple, just before you bring it to room temperature from the

freezer, it has ice crystals in it. Put it through the mincer and then

we add bone marrow. Salt, pepper, that it. With this wonderful

beetroot, we have roasted it off and beetroot go so well with Apple so

I'm going to do this salad and Katherine, I'm going to get you to

make the burger relish and it is mind blowing a simple. We have

Cornish Arms or gherkins, garlic powder, tomato paste, garlic juice,

lemon juice and some toasted lemon seeds. It is the best burger relish.

You can get bone marrow from your butcher, so it's not a fringe

ingredient, it is there to be used. It is funny, we've tried all sorts

of burgers and the chuck steak gives it the bounce and the flavour. A

artist of an lovely, waiting for you. Forming the burger, half it.

Ours are coming in as half pounders. When we first did this, we were

filming and you always know you are on a winner when the crew takes the

food and disappears and then you have to make more. We were there for

about 45 minutes just knocking out burgers. I think it was a vision of

the future. When you are wrong to do you take caterers or is it make do

and mend? I take caterers with me on to, they sit on the bus. No! What do

you think I am? Nobody comes on tour with me to talk sometimes I have a

tour manager and a packed lunch. Another top tip, this is quite a

soft mix so once it starts to heat up it will go straight through your

grill. Use the barbecue as a heat source. It is as simple as that. Put

it in a pan and that is you don't. You don't always have to use the

barbecue grill. This is a bit naughty. Well, we can forget the red

apple. I've added an extra special Canadian ingredient. We like to keep

the pips of the lemon in. We put those right in there. At least it is

not a fingernail. And if you get a pip, you are the winner. But will be

Tartar sauce in a minute! We are just going to toast these off. Well,

it is a show about citrus. We've had loads of recipes a while ago with

beetroot and Granny Smith because the beetroot when it is roasted is

so sweet and Granny Smiths, being sour, they go together so

beautifully and normally we would put a nice eating apple into balance

it off but the one we have got has been in the sun a bit. , while it is

not from our lovely garden. What do you love most about touring? It is a

particular discipline? Well, you have to love to be up and down the

country and away from my lovely daughter, who is a Queen. I love

chatting to people. I genuinely come across a little bit caustic onstage.

I'm nasty about celebs may be but the people who come and see me

really have changed my life and I'm so grateful to them so I like to see

their town, I like to eat in their town. Sim Harman is with the union,

the beetroot. That is the Si, your relish. Your first big break in the

UK was eight Out Of ten Cats. I was working in an office and I was on

eight Out Of ten Cats in 2012 and I always say to Jimmy Carr, "You gave

me my big break in TV," and he says, "No, I said you were not good enough

to come on the show". And we laugh! Jimmy Carr is a wonderful man and he

is also want to. His best ever show. I have seen it and it is great. --

Jimmy Carr is also on to it. Any time I feel like I am too busy a

look at him and go, you need to do some office works today. We are

roasting beetroot, red onion, Granny Smith apple, almonds, and eating

apple. I've got some yoghurt, it could be fat-free, and some honey

and some lime zest. All those flavours in the salad are pretty

rocking and this is to go with your burger. I'm going to put some lovely

toasted sesame buns... Fantastic. I do prefer a garden party to a dinner

party. These are great ideas. Mussels would be great starter.

Burger is naughty. It is the food people dismiss and go for the T-bone

steak. I love burger. Who are your other comedy heroes? I really love

Amy Schumer, who I believe is in the UK at the minute. I love Sarah

Milligan, Sarah Silverman, Ashley Pascoe. I love all my peers. I have

heroes old and new. Most burger joints these days to bundle free

burgers so I am going to do you want. The British public are so

angry with me that I don't like bread. And we've just got to

pretend. I will just mind it. No miming here. Live telly, you get

what you fancy. I always have the top with my burger and have the

bottle with the source. I think for Katherine's delicate demeanour, we

should take that as well. We could do it with lettuce. I have eaten

ahead of letters today. I am OK. Guys, could you come up here and

have a nibble? What do the chefs think of our burger and salad? There

is cutlery at the end. Get stuck in. I'm just coming behind you to get

this nettle be it. Are there nettles in it? Stinging! What do you think

of our burgers? I love that and I don't normally drink. This is a nice

burger. You can pinch the recipe because it is on the website for

nothing! So, time for questions from our lovely crowd. Hello. I'll tell

you what... Our paper cut microphone collars are holding out very nicely.

We will go to Carol first. Hello, Carol. What is your question? I've

been told that growing lemon trees is more difficult than growing

orange trees. Is there any truth in this and how can you sustain them?

We have just the person to answer that. Lemons are easier than orange

trees so there are a couple of varieties of lemons that are really

easy to grow in this country and they would be a good one to start

with. Thank you. Naomi? I would like a lovely recipe for salmon on the

barbecue, please. How about salmon teriyaki? Make a teriyaki marinade,

either able one or made yourself, so the salmon on it and put its skin

side down until it is crispy and there is required. Budget in

tinfoil, you have a side of salmon, put it on the barbecue and a

buttered baking parchment on the bottom, salt, pepper, olive oil,

lemon juice, lemon grass, it is perfect. But don't cook it for too

long, and a big drizzle of olive oil. We accidentally once made

salmon to get kebabs but we put a deal and lemon juice in it with a

tandoori marinade and they were absolutely stunning. It was epic.

Have we got any more questions? That's it. We're doing really well.

That was a fantastic show and it was so good to meet Katherine and all

the chefs. I think the food was great on this want it wouldn't you

agree? The food was pretty good. CHEERING AND APPLAUSE

Which was your favourite recipe? I love all things Thai, I loved the

jerk chicken but I'm going to go with this special nettle Beia. Boys,

restaurant going well, everything going well? It looks fantastic. I'm

going to steal this burger recipe! It is all in the bone marrow! So

true. Well, that's it from us today on Kitchen Garden Live. Thanks to

Katherine Ryan and all our guests and everyone watching. Thank you.

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

back tomorrow with Call The Midwife's Charlotte Ritchie. Goodbye

for now.