:00:07. > :00:38.Welcome to Kitchen Garden Live with The Hairy Bikers
:00:39. > :00:44.It's Friday already and we're sad to say it's our last day
:00:45. > :00:46.here on this little oasis that is our edible garden,
:00:47. > :00:59.right in the heart of the largest flower show in the world.
:01:00. > :01:01.So, time to tell everyone what's coming up.
:01:02. > :01:03.Call The Midwife star Charlotte Ritchie joins us.
:01:04. > :01:05.She's currently treading the boards in the West End,
:01:06. > :01:08.but has found the time to swing by and see us for some
:01:09. > :01:12.We go behind the scenes of another stunning garden here at the show.
:01:13. > :01:15.Designer Jon Davies gave Dave the tour of his creation,
:01:16. > :01:17.which is the ultimate antidote to urban living and especially
:01:18. > :01:20.interesting because almost every plant in it has an edible quality.
:01:21. > :01:22.Meanwhile I got the chance to meet more foodie suppliers,
:01:23. > :01:25.Colin and Natasha - a father and daughter team who run
:01:26. > :01:28.a garlic farm on the Isle of Wight and gave me the lowdown
:01:29. > :01:30.on all things garlic - elephant, smoked, black, white!
:01:31. > :01:34.And they have loads of great advice on how you can grow your own.
:01:35. > :01:36.And cooking with garlic is guest chef Chantelle Nicholson,
:01:37. > :01:38.who has set up, run and cooked in some of London's
:01:39. > :01:40.best restaurants - Marcus Wareing's right-hand
:01:41. > :01:44.She has a passion for cooking on an open fire, so will be
:01:45. > :01:46.showcasing her skills on our barbecue.
:01:47. > :01:49.Plus we meet Robin Gill, who shows us that living
:01:50. > :01:52.in a busy city shouldn't stop you growing your own produce.
:01:53. > :01:56.His urban rooftop kitchen garden provides plenty
:01:57. > :01:58.of delicious fresh herbs, spices, vegetables and even honey
:01:59. > :02:00.for the seasonal British restaurant downstairs.
:02:01. > :02:08.He's got loads of tips on growing in pots rather than plots.
:02:09. > :02:11.But first, our guest of honour today is the lovely Charlotte Ritchie.
:02:12. > :02:14.She plays wide-eyed Barbara Gilbert in the smash hit series
:02:15. > :02:16.Call The Midwife, which was voted Best Period Drama
:02:17. > :02:34.Hello, Charlotte! Good to see you. Thank you for having me.
:02:35. > :02:40.A pleasure. Everybody knows you are on George
:02:41. > :02:46.Calombaris but you are currently treading the boards at the west end?
:02:47. > :02:54.Yes Yes, I am. What is it called? The
:02:55. > :03:00.Philanthropist. I have two weeks left. I never imagined it would end.
:03:01. > :03:06.It is funny when you are in that groove? It is such a strange
:03:07. > :03:12.routine. I have never done anything so long and doing it every night. So
:03:13. > :03:20.strange! How many of Call The Midwife have you don? I've done
:03:21. > :03:25.three. I'm going back at the end on series seven.
:03:26. > :03:35.And you got married had?! I did! What was it like with so many stars
:03:36. > :03:41.like Pam Ferries and Jenny Agutter? It was great.
:03:42. > :03:47.You had to play it down? Yes, almost to the point where I was rude about
:03:48. > :03:51.it. But I had to play it down. Show I was not fussed but I was really,
:03:52. > :03:57.really excited. And with the TV and the live
:03:58. > :04:02.performances, every other night or every night? It is every night. It
:04:03. > :04:08.is completely different having an audience. When they don't respond to
:04:09. > :04:14.you, you know about it! Which do you prefer? I don't know. I got used to
:04:15. > :04:15.doing the same thing, so doing this every night and making it
:04:16. > :04:20.interesting is the thing. We'll be back with
:04:21. > :04:22.Charlotte in a moment. First though, the last
:04:23. > :04:24.of our behind-the-scenes tours of the stunning show gardens
:04:25. > :04:25.with incredible edibles This one isn't officially
:04:26. > :04:28.a show garden. It belongs in the "gardens
:04:29. > :04:31.for a changing world" category. It's all about swapping order
:04:32. > :04:33.and structure for nature and spontaneity, which suits me down
:04:34. > :04:37.to the ground. So I went along to meet
:04:38. > :05:02.its designer, Jon Davies. Jon, this is your first show garden?
:05:03. > :05:09.It is the first show garden. What was the inspiration for the
:05:10. > :05:16.garden? It is based onnedible, from the trees, the ground cover, the
:05:17. > :05:19.roots, there are all different levels offedibles, trying to bring
:05:20. > :05:23.this type of garden back to London. To show not only can you have a
:05:24. > :05:29.beautiful space but you can eat a lot of that.
:05:30. > :05:35.How much of it issedible? About 80% of it.
:05:36. > :05:40.You have to start from the soil up? We have been using the culture of
:05:41. > :05:45.perennials, interesting varieties that you keep coming back Bihar
:05:46. > :05:49.vesting it. Keep it under control by taking the roots or the leaves from
:05:50. > :05:55.it, the flowers, etc. I would love to look around but you
:05:56. > :06:00.have a special request? This is full of alternative lawn covers so you
:06:01. > :06:03.have to come in bare feet to really feel it.
:06:04. > :06:13.Let's go. Fantastic! Can you feel it? Back to nature! That is lush.
:06:14. > :06:15.This is a tudor vegetable very much in fashion before potatoes came
:06:16. > :06:23.over. Is it hardy? Yep it will last for
:06:24. > :06:28.years and years. These are ostrich ferns, in the spring, as they
:06:29. > :06:34.unpurl, you can harvest them. They look amazing and you can cook them
:06:35. > :06:38.with garlic and put on pizzas, they are a Japanese delicacy.
:06:39. > :06:43.There are lots offedible flowers there.
:06:44. > :06:47.There is rosemary there... Please. Why is it everything from the ground
:06:48. > :06:52.is stronger and nicer. That would be wonderful with the lamb. Anything
:06:53. > :06:59.else? How about fennel. Yeah! Even the flowers are edible.
:07:00. > :07:03.That is gorgeous, the flowers are delicious but it's the bulbs that we
:07:04. > :07:06.are using. I would love to see what you have
:07:07. > :07:08.going on. Come over.
:07:09. > :07:12.Join us. Thank you.
:07:13. > :07:19.This is one of the most amazing gardens I have seen. I have my
:07:20. > :07:27.fennel, rosemary, and I've also got to give me feet an airing! We have
:07:28. > :07:34.the gold for best garden for a changing world. Well done, Jon. Jon
:07:35. > :07:40.is here for an early lunch. So, dude, what delength tables have we
:07:41. > :07:45.got? Fennel is the hero of the day. There is fennel, lamb. Also a salad.
:07:46. > :07:49.Almost vegetarian but fennel goes well with the oranges. So we have to
:07:50. > :07:57.crack on. If you can help me out here.
:07:58. > :08:03.Let's chop the fennel nice and thin. Chop it through thinly. The idea
:08:04. > :08:09.with the fennel and lamb, because the lamb's meaty, it has a really
:08:10. > :08:14.distinct flavour. We want the any seed flavour.
:08:15. > :08:21.Charlotte, you are doing well! I was just laughing at myself, so that is
:08:22. > :08:26.kind of you to say! Not at all. What was food like growing up? Well, I
:08:27. > :08:34.think that mum is watching it was delicious! So good! You can always
:08:35. > :08:39.rely on your daughter! And my dad. My mum is an amazing cook and my dad
:08:40. > :08:44.who got into it a little more recently.
:08:45. > :08:50.Tell us, who else is in The Philanthropist? Tell us the cast.
:08:51. > :08:56.While you are chatting I am adding sliced onions, butter and stock.
:08:57. > :09:05.Tell us about the cast? There are seven of us. Some of the names that
:09:06. > :09:11.people might know, Simon Bird, Lily Cole, and it has been a pleasure. It
:09:12. > :09:18.is sad it is coming to an end soon. But it's been great. A variety of
:09:19. > :09:22.people coming from different back grounds of comedy and that sort of
:09:23. > :09:29.stuff. Now, I am making the salad.
:09:30. > :09:38.What is Simon Kallio likes a a director? Oh, yes! I saw him in
:09:39. > :09:45.Mozart when he was playing Amadeus. He was a very young man then but,
:09:46. > :09:52.by, God, the energy of the man. So much energy, it is intimidating! We
:09:53. > :09:56.have here salt, pepper, fennel, butter, onions and rosemary. We are
:09:57. > :10:01.adding the lamb stock in here and then... What we are going to do,
:10:02. > :10:07.now, look at this, look at this beauty. A lovely, lovely leg of
:10:08. > :10:14.lamb. Really simple. Keep it simple. We are just going to pour lovely
:10:15. > :10:23.olive oil over it, spring it will with salt and pepper and then stick
:10:24. > :10:29.it on top of our veggies. It's expensive lamb now but it is
:10:30. > :10:34.really an event. The red onions have I soaked them in
:10:35. > :10:41.cold water, for a salad like this, it takes the sting out of them. I do
:10:42. > :10:45.this with my mother-in-law with the grapefruits, segmenting them
:10:46. > :10:52.properly, so there are no pithy bits in there. I was reading when you
:10:53. > :11:02.were a little girl, there was an acting thing, something about a
:11:03. > :11:08.panda nose? Oh, I used to sit in the washing basket and I would read
:11:09. > :11:12.stories and tell stories to my panda bear.
:11:13. > :11:21.Is it true that your parents tried to shout you down? Yes, I competed.
:11:22. > :11:26.I was a bit of a loud mouth! Yeah, my family are quite argumentative
:11:27. > :11:30.and loud, so you had to shout to be heard.
:11:31. > :11:37.And so many of your family are in the business? My grandmother and
:11:38. > :11:42.granddad but my mum and dad do a variety of things. My brother plays
:11:43. > :11:48.the guitar. He is Luke, he is amazing.
:11:49. > :11:57.You sing with him, you do a Car penter's turn? We did but it is
:11:58. > :12:04.difficult to get schedules together. Now, we have some dressing. This is
:12:05. > :12:10.oil and vinegar, this is lovely with the salad, to cut it like this, you
:12:11. > :12:17.don't get the pith. It is a great salad for breakfast.
:12:18. > :12:26.And so the lamb is in the barbecue for two hours so, we could be here
:12:27. > :12:32.for a while chatting! Now, because we have our lovely garden, I'm off
:12:33. > :12:42.to get the fennel so it is lovely and fresh! Charlotte, tell us about
:12:43. > :12:47.the singing? I used to be in a band called Four Angels, it was a
:12:48. > :12:55.quartet, we would stand in white dresses.
:12:56. > :13:01.It was pretty good! You did har honis? We Z
:13:02. > :13:13.You did sell over a million copies of your record? We did but I don't
:13:14. > :13:16.have anything to show for it! It was great though because we were lovely
:13:17. > :13:23.friends. Now, by the magic of television, I
:13:24. > :13:29.know I said that I needed to be there for two hours cooking with the
:13:30. > :13:38.lamb but actually, it doesn't! How has that happened?! I put another
:13:39. > :13:44.one in two hours ago! It shows what you can do here with the
:13:45. > :13:49.imagination! Look at this, it is like a frog's dandruff! Oh, look at.
:13:50. > :13:53.This you know, we do meat really well in the UK.
:13:54. > :14:00.Look at. This I'm going to come over there.
:14:01. > :14:09.Hot something coming through... Look at that. Oh, my God.
:14:10. > :14:15.Good grief. Let's move the salad there.
:14:16. > :14:21.So, this fennel has almost gone to a confit. It is slow-cooked with all
:14:22. > :14:28.of the lamb juices. Some would say this is the best bit.
:14:29. > :14:34.Look at that. Wow! You know what I'm going to do, in readiness for us
:14:35. > :14:41.nibbling... You want me to get out of the way? No, you don't move, I
:14:42. > :14:49.will stand here to carve. If you use your own herbs, and
:14:50. > :14:56.plants, you cab use even more and it will taste great! You grow a few
:14:57. > :15:04.herbs, Charlotte? I did have a LAVH an dish... Oh, that is not a herb?!
:15:05. > :15:11.Yes, it is! Well, it died quickly. I don't know how to keep plants alive.
:15:12. > :15:16.There are plenty of tips here. Jon, come and have a nibble.
:15:17. > :15:20.Let me add some of the lovely cooking liquor over the top. Please,
:15:21. > :15:25.dig in. Ladies first... I'll get some of the
:15:26. > :15:29.salad. What do you think? That is a great
:15:30. > :15:36.combination. From garden to plate. How wonderful.
:15:37. > :15:44.Lovely. With the orange too. Isn't it lush! We don't have to Call
:15:45. > :15:48.The Midwife for this one. Now, while we finish, here are more
:15:49. > :15:55.fabulous folk who have visited our garden.
:15:56. > :16:06.These gardens are amazing. It looks fantastic. Just the notion that you
:16:07. > :16:11.can pick all this stuff and just throw together a delicious salad. I
:16:12. > :16:17.will try to replicate that at home. My success rate is not fabulous, but
:16:18. > :16:22.I'm enthusiastic. It depends on how much work I have got as well. My
:16:23. > :16:28.advice to myself is to grow things, just through the seeds in, see what
:16:29. > :16:32.happens, because it is better than nothing. My problem is I never know
:16:33. > :16:39.when it is ready, when to harvest it, so it does tend to sit. Coming
:16:40. > :16:44.here fills you with inspiration, seeing beautiful gardens, lots of
:16:45. > :16:50.different plants. It is the perfect place to be if you are thinking of
:16:51. > :16:55.redesigning your garden. I think we've all been inspired by this
:16:56. > :17:01.garden. I have six different varieties of French beans.
:17:02. > :17:04.Right, time to meet the last of the foodie
:17:05. > :17:14.It's a good job I'm not a vampire, because Colin and Natasha
:17:15. > :17:16.are a father and daughter duo who are the largest producers
:17:17. > :17:28.I am blown away by what you have got here. The garlic here is probably
:17:29. > :17:32.one of the vote widest available in Europe, and it takes you from
:17:33. > :17:38.Eastern Europe to Kazakhstan, we bring the selection of our very
:17:39. > :17:42.best. Is it easy to grow? Anybody can grow beautiful garlic in their
:17:43. > :17:46.garden anywhere in the UK. I would like to taste some black garlic, and
:17:47. > :17:52.something tells me there may be a little spot of that about. Sounds
:17:53. > :17:58.like a great idea. Black garlic is a normal garlic bulb that has been
:17:59. > :18:09.slow cooked in a low temperature oven for six weeks. Six weeks?! The
:18:10. > :18:13.flavour is completely different. All of the varieties of garlic here, if
:18:14. > :18:18.you prepare them in a different way, that impart different flavours.
:18:19. > :18:22.Inside the garlic clove, you have various different flavours that
:18:23. > :18:27.work. The bulb doesn't smell of much until you cut into it. When you
:18:28. > :18:32.crush it, you create a chemical reaction. If you want to get hot
:18:33. > :18:39.flavours, you crush it and bring out all of the sweet flavours when you
:18:40. > :18:47.roast it. Superb. I have never had garlic beer before. It is black
:18:48. > :18:54.garlic beer. What do you think? That is amazing! Really, really good. Are
:18:55. > :18:58.there particular garlics that you sell more than others? Elephant
:18:59. > :19:04.garlic is big, so people wanted, it makes a statement. Can I take two of
:19:05. > :19:11.these? Please, those are the elephant garlic, they have just been
:19:12. > :19:24.harvested. Thank you. Well, that was informative. Off to the kitchen!
:19:25. > :19:29.Luck at the size of our alliums! I'm Spartacus! No, I'm Spartacus!
:19:30. > :19:32.Colin and Natasha are standing by, ready to delve into a dish full
:19:33. > :19:36.And the lady tasked with creating it is guest chef
:19:37. > :19:47.What are we going to be cooking? We are going to have a summary
:19:48. > :19:54.vegetable dish, we have ricotta, aubergine and this amazing elephant
:19:55. > :20:03.garlic which we will put on top, and a green chilli and herb salsa.
:20:04. > :20:12.Take the top off, make it nice and thin because it has to go on the
:20:13. > :20:20.grill. You can tell she is a professional chef, she has put us to
:20:21. > :20:26.work straightaway! And your restaurant is in Covent Garden? Yes,
:20:27. > :20:34.it is in the West End, buzzing. And you were with Marcus Wareing to ten
:20:35. > :20:39.years? 14. He is such a fantastic character. He is full of life. Full
:20:40. > :20:48.of life, and a great person to work for. We start with the salsa, which
:20:49. > :21:03.has some green chilies, mint coriander, some line. We will infuse
:21:04. > :21:09.this milk with some rosemary and bay leaf is, split it with lemon juice
:21:10. > :21:14.which creates the home-made ricotta. You have the flavour, with
:21:15. > :21:19.vegetarian dishes like this, you need to work harder to get the
:21:20. > :21:26.balance and depth of flavours. We need to get the aubergine on. We
:21:27. > :21:33.have got miso paste, says in oil, little water to make a paste. Brush
:21:34. > :21:36.that over and put it on the grill. You had better be paying attention
:21:37. > :21:41.in the crowd, because we will be testing you later on! Exactly, and
:21:42. > :21:50.the wonderful garlic which we have got as well. I will get these on.
:21:51. > :21:56.And then Dave, you are an herb chopping duty. I'm off. You are very
:21:57. > :22:04.fond of cooking over an open fire? I'm from New Zealand, so it's what
:22:05. > :22:15.we do. So I have got dill, basil, coriander. I have got everything
:22:16. > :22:19.here. And we have some green chilies, some lime, some oil, and
:22:20. > :22:29.that will make the salsa to go over the top of the aubergine. There is a
:22:30. > :22:34.large Geordie basting here! Tell us about elephant garlic. As you have
:22:35. > :22:39.seen over there, it is a whopper. It is actually part of the leak family,
:22:40. > :22:44.not the garlic family, so it is not quite as pungent, and it is a strain
:22:45. > :22:49.of white garlic that we all use a lot of, but it has a wonderful
:22:50. > :22:58.sweetness to it. So we have got some on the grill that we prepared
:22:59. > :23:06.earlier. We so have! It is cooler at this end of the kitchen. We will
:23:07. > :23:12.bash all this up, get the flavours out of it, some garlic in there as
:23:13. > :23:17.well, and some lime, get that all going. I have to say, this is a
:23:18. > :23:25.simple but absolutely beautiful brushing blaze for this, so good. It
:23:26. > :23:30.smells fantastic. And your new book, is it totally Vigo and? It is, it is
:23:31. > :23:36.out next April, I'm finishing at the moment. All about Regan food, plant
:23:37. > :23:40.-based food, which I think chefs sometimes forget about. Or find a
:23:41. > :23:47.little bit challenging, so hopefully we will be able to... I have to
:23:48. > :23:51.admit, we were lucky to be able to taste this dish in our rehearsals,
:23:52. > :23:56.and it was stunning. And it can be created without the ricotta, which
:23:57. > :24:05.makes it truly vegan, which is why miso is a good seasoning to use, as
:24:06. > :24:12.well. It is a salty beast. This smells fantastic. Get this all
:24:13. > :24:18.nicely ground up. Obviously at home or in the restaurant we would use a
:24:19. > :24:22.blender, but we are outside! It is alfresco. Do you go back to New
:24:23. > :24:26.Zealand much, or is it impossible with the restaurant? It is a little
:24:27. > :24:32.bit tricky, but it is such a beautiful place, but it does take a
:24:33. > :24:36.little bit long to get there. Amazing place, New Zealand, amazing
:24:37. > :24:41.people, fantastic rugby team, great produce, epic. And everything is
:24:42. > :24:45.growing in our gardens, and the gardens here, everything growing is
:24:46. > :24:50.so inspiring. It is, and you see today everybody is so interested
:24:51. > :24:53.here at Hampton Court, and it is great to see everyone really getting
:24:54. > :25:01.involved in it, and the more we can all do, the better. Guys, I am doing
:25:02. > :25:08.quite well here on the barbie. Let's grab that garlic, we can potentially
:25:09. > :25:15.get some of that. Look at that. There is the big reveal, look at
:25:16. > :25:20.that, beautiful. It is like a ham hock, use a vegetarian! That's
:25:21. > :25:31.wrong! How long would it need a regular oven? I would give it a good
:25:32. > :25:34.20-30 minutes. I am coming over! And on the barbecue that will take about
:25:35. > :25:39.three quarters of an hour? It depends how powerful it is. Are you
:25:40. > :25:50.fussy about presentation? Not at all. Let's just maybe tweak its just
:25:51. > :25:53.a little bit. Just burning, don't worry about me!
:25:54. > :25:57.LAUGHTER If you want to grab one of those
:25:58. > :26:02.cloves of garlic, we can get bruising over the top, and I will
:26:03. > :26:05.grab some of those flowers of the elephant garlic, because they have
:26:06. > :26:22.an amazing sweetness and flavour. Would you like me to ooze? Please
:26:23. > :26:31.do. That garlic is so soft. Beautiful. You can do the scatter.
:26:32. > :26:39.There we go. One more little dollop and we will take it over. Perfect.
:26:40. > :26:48.You have definitely got a treat. Good to see you again, that was
:26:49. > :26:55.fascinating. That looks amazing. I think you will love that, Charlotte.
:26:56. > :27:02.It is so lovely. Squeezed just beautifully. The experts squeeze!
:27:03. > :27:07.And elephant garlic is really good value in terms of what it gives you.
:27:08. > :27:13.And people buy quite a lot of it, because it is great value, isn't it?
:27:14. > :27:16.It is, and it is better to grow it in your garden.
:27:17. > :27:18.Now, time to hear from some more celebrities who have
:27:19. > :27:23.turned their hand to gardening - with varying levels of success.
:27:24. > :27:31.My grandparents were huge gardeners. I dug up my grandad lilac bush after
:27:32. > :27:35.he passed away, and my grandmother's red rose bush, and both of them have
:27:36. > :27:39.moved from every house I have been in. There is something really
:27:40. > :27:44.British and quintessential about being able to go in the garden and
:27:45. > :27:48.potter about and things like that. My mum has a lovely garden, she has
:27:49. > :27:54.planted lots of lovely things, and then the bulldog, Harry, he eats the
:27:55. > :27:59.flowers. When I was a child, my dad gave me my own little plot but I
:28:00. > :28:04.could do what I wanted to do with, so I would grow sweet peas, some
:28:05. > :28:08.vegetables, and I absolutely loved it, and that is where my love of
:28:09. > :28:13.gardening started. And now with my little girl, she is two and a half,
:28:14. > :28:17.she has her own sweet pea patch, and she loves it, and they just burst
:28:18. > :28:19.into flower. She is so excited about it, so it is a really good way to
:28:20. > :28:26.get children excited about gardening from an early age. We are back with
:28:27. > :28:27.Charlotte Ritchie. We have Simon Lycett here, he is basically florist
:28:28. > :28:30.to the stars. Not only is he brilliant
:28:31. > :28:38.with blooms, but he can even create He is going to make you a bouquet
:28:39. > :28:49.which is edible and beautiful, but he has 90 seconds to build a while
:28:50. > :28:52.we chat! OK. Every single one of these is edible, and many of them
:28:53. > :28:59.are grown here behind us, these lovely begonias, and also I have a
:29:00. > :29:03.few from my garden here. Well done, Simon. Do you find these days you
:29:04. > :29:11.are eating more plant -based food than ever? I am vaguely sliding down
:29:12. > :29:18.towards eating less meat. I used to only eat meat, and also just bland
:29:19. > :29:27.food, so the more vegetables I eat, the more my taste palette changes.
:29:28. > :29:32.You have a minute left, Simon. Going back to Call The Midwife, tell us
:29:33. > :29:36.about the haunted house. I think I am the only one who really thinks it
:29:37. > :29:39.is haunted. There is one toilet where the door is always shut even
:29:40. > :29:43.though nobody is in there, and you just get this feeling, I can't
:29:44. > :29:47.believe I'm saying this out loud, but we were going to try, someone
:29:48. > :29:57.wanted to do a challenge where we all stayed overnight in Nonatus
:29:58. > :30:01.House, it is an old military house, I don't really believe in ghosts,
:30:02. > :30:09.but I wouldn't do it. It is to feeling, it is a place, but I do
:30:10. > :30:19.love it. Come on, tired of! Is he going to do it? Nine, eight, seven,
:30:20. > :30:34.six, five, four, three, two, one... Don! Thank you. So, a big bite out
:30:35. > :30:37.of that, Charlotte! Simon, which are the vegetables in this bouquet?
:30:38. > :30:42.Pretty much everything, cornflowers you can eat, lavender you can eat,
:30:43. > :30:48.although I'm never sure about it. Marigolds, Dianthus, pea shoots
:30:49. > :30:51.which taste just like peas. And did you know broad bean leaves taste of
:30:52. > :30:56.broad beans as well, see you can have those in? And they are
:30:57. > :31:01.fantastic. And look into this, this bouquet which looks magnificent, we
:31:02. > :31:11.have clap, aubergines, artichokes. It is such an eclectic mix, and it
:31:12. > :31:15.is lovely. And it is another aspect of decorating, and if you can grow
:31:16. > :31:21.it and arrange it, and then eat it afterwards, it is a double whammy.
:31:22. > :31:27.And such a creative thing. You are a very clever man. And it smells nice.
:31:28. > :31:36.Have you had a nibble? I have, at the pea shoots. Do you have problems
:31:37. > :31:42.getting back into the 21st-century? Sort of. Every time someone says
:31:43. > :31:44.cut, I am back. It is just hard to stay serious.
:31:45. > :31:47.All this week we've been showing you kitchen gardens of chefs
:31:48. > :31:49.who believe in the benefits of growing their own produce
:31:50. > :31:54.To prove that you don't need to live in the country and have acres
:31:55. > :31:57.of land to grow your own, we sent our cameras to the rooftop
:31:58. > :31:59.kitchen garden belonging to chef Robin Gill in the heart
:32:00. > :32:09.I've two restaurants in Clapham. Both close by to one another. The
:32:10. > :32:15.main ethos is to grow as much as we can ourselves. The first restaurant
:32:16. > :32:25.we opened we had a rooftop, so we used every bit of it.
:32:26. > :32:31.A little oasis in the middle of Clapham k common. There are lots of
:32:32. > :32:37.boxes, it is the perfect contraption for growing. There are holes in the
:32:38. > :32:45.bottom. There is netting and then soil and then the seeds. Jess has
:32:46. > :32:53.recently joined us. She is working as a chef with us.
:32:54. > :32:58.As a young chef it is amazing to grow what you are cooking. It is not
:32:59. > :33:03.often you get this opportunity. Especially in London. The flavour of
:33:04. > :33:08.the herbs are better than anything I'm buying or would buy. It is a
:33:09. > :33:13.very big job at the beginning of the season. So in March you have to turn
:33:14. > :33:18.around the soil, get rid of the weeds, get the fresh soil in and do
:33:19. > :33:24.a whole lot of planting. In the other restaurant we are lucky enough
:33:25. > :33:28.to have been given plots of land by the council, which we use to grow as
:33:29. > :33:36.much as we can for that restaurant too. This is normal sorrel. We use
:33:37. > :33:40.this as a way of getting acid into a dish, so rather than using lemon
:33:41. > :33:46.juice or vinegar. It is pure acid flavour. You can see it is going to
:33:47. > :33:50.seed. If we were to harvest this, we could plant it in different
:33:51. > :33:55.locations. Mint is one of the easiest things to
:33:56. > :34:00.grow. I have a few different varieties a that I grow. They all
:34:01. > :34:04.have a different flavour. This is black peppermint. It is
:34:05. > :34:09.super-strong. It is peppery. This one here with the white tonight is
:34:10. > :34:14.pineapple mint it is a little more fruiter and delicate. And here is
:34:15. > :34:21.apple mint it is photer again, lighter and more citrusy. This is
:34:22. > :34:27.fresh English peas and apple wood smoked eel. With a whole lot of
:34:28. > :34:34.apple mint, pineapple mint, broad fennel and rocket. All you need is
:34:35. > :34:39.seeds, soil, suitable containers and get out there and plant. You don't
:34:40. > :34:44.need the space. There are window boxes up on the ledge. Just grow.
:34:45. > :34:47.Grow what you like, it will change the way you cook!
:34:48. > :34:49.Robin's taking a break from the kitchen, and we're
:34:50. > :34:52.going to tempt his taste buds with a dish inspired by his garden.
:34:53. > :34:54.Yes, we thought it was time for a pud.
:34:55. > :34:58.So we're using that marvellous mint and making a truly summery dessert ?
:34:59. > :35:08.The dressing has rum, ginger and maple syrup with creme fraiche and
:35:09. > :35:13.vanilla but lots of mint. I'm showing you how to make mint sugar.
:35:14. > :35:17.Which is great. So I better get cracking.
:35:18. > :35:23.Guess where I am? On the barbecue again! So, we are going to barbecue,
:35:24. > :35:34.pineapple and melon. Who would have thought it, Car men
:35:35. > :35:37.Miranda! Cut off in me prime! We are taking off the skin, or the outer
:35:38. > :35:44.flesh off the pineapple. . You can have that after with a
:35:45. > :35:52.little bit of sherry, and you'll be laughing. I like asking this, if you
:35:53. > :35:55.were a biscuit, what would you be? Good question, I would abchocolate
:35:56. > :36:04.chip cookie. Why? It is simple with a little bit
:36:05. > :36:17.of something! It's my favourite. Hobnob?! Yes, and he's a ginger nut!
:36:18. > :36:22.I was in a comedy in 2012. I loved it. Such a good job.
:36:23. > :36:29.Do you prefer telly or live theatre. I like to do a mix. I think that the
:36:30. > :36:36.variety is the spice of life! . I can't believe I said that! But it is
:36:37. > :36:42.true! You did and it's true! I should coin it. I like doing both.
:36:43. > :36:46.It is nice to have a change. Once I get bored I hope that I can do
:36:47. > :36:54.another. Having a job is just nice as well! Now, I'm building up the
:36:55. > :37:00.syrup, I need the mint and I have you'dles of mint here. Lots of
:37:01. > :37:08.varieties, don't ask me what telebut they are very minty! Well, you know
:37:09. > :37:11.what I mean! To be speaks fibbing, Mr King, I have apple mint and only
:37:12. > :37:20.grainate mint. Wow! So, to that water, I'm doing a
:37:21. > :37:24.flavour transfusion. This is for the syrup. It needs to go on the
:37:25. > :37:31.barbecue to reduce it. Don't be frayed of putting pans on
:37:32. > :37:42.the Barbie! If you wondered how we kept the fires hot it is Bear Grylls
:37:43. > :37:49.double! He comes in with a blow pipe and quietly goes and there he is...
:37:50. > :37:54.That is smashing. A big hand for Ed. He's been hotter than me all week.
:37:55. > :38:05.And he actually trained with Bear Grylls! Can you imagine going on
:38:06. > :38:10.holiday with Bear Grylls. One of the guys in my cast did that show with
:38:11. > :38:24.Bear Grylls. To Nicaragua? I don't think that I could handle it.
:38:25. > :38:30.I would want to sleep! Now, get your limes, roll them like that, and you
:38:31. > :38:36.will get more juice. In this heat they are desperate to
:38:37. > :38:44.yield up their loveliness. Charlotte, do you time to spend with
:38:45. > :38:56.us? No, I have time. My sister worked at Hampton Court Palace. Now,
:38:57. > :39:02.the sugar, I need a pestle and mortar. You put the mint in and
:39:03. > :39:08.pound it with sugar. Maybe I'll get Ed in and bring us
:39:09. > :39:16.the sugar instead of working on the blow pipe! Ed! Never mind the blow
:39:17. > :39:23.pipe! Go and get some sugar. God I love him. His mother loves him! I as
:39:24. > :39:31.reading that you like commando gardening! Ed! Thank you, Ed! A big
:39:32. > :39:36.round of applause! So, the sugar goes in there and you pound the mint
:39:37. > :39:45.with it, and you end up with mint sugar. Mmm! So, what is guerrilla
:39:46. > :39:50.gardening? It is taking public spaces that aren't used and making
:39:51. > :39:53.them really beautiful. Like roundabouts and bits around paving
:39:54. > :39:57.stones. I worked in Bristol with people,
:39:58. > :40:00.there are 40 gardens in Bristol. Everybody is welcome to help
:40:01. > :40:07.themselves to the produce. They're great. They don't get vandalised,
:40:08. > :40:12.the people respect the gardens. It is great as there's a sense of
:40:13. > :40:23.community. These are doing really well.
:40:24. > :40:39.Robin, did you commando your roof? Yes, it is a little dangerous but!
:40:40. > :40:43.And I have some vanilla bean here, just slice through and scrape down
:40:44. > :40:58.the middle for the lovely seeds. . How are you doing, mate? I'm fine.
:40:59. > :41:04.Robin, you got help from the council for your garden? When we opened the
:41:05. > :41:09.second restaurant, we wanted to carry on the sim philosophy as the
:41:10. > :41:18.first one where we had the rooftop. But we didn't have the land. We had
:41:19. > :41:31.something like that, we got some guerrilla land! Or stealing! Sorry,
:41:32. > :41:33.Rob, I have taken the fruit off the barbecue, and look at the colour on
:41:34. > :41:41.that, mate. Beautiful.
:41:42. > :41:51.That's great. And the melon goes surprisingly
:41:52. > :41:55.well. The fruit has caramelised on the
:41:56. > :42:01.Barbie. Now, I have this great sugar and
:42:02. > :42:05.dress it now with the sugar and now some of this wonderful vine Allah
:42:06. > :42:14.creme fraiche. Come on, Robin.
:42:15. > :42:19.Come on over. -- vanilla.
:42:20. > :42:25.Look, here are the cocktails. No, it's iced tea! Anything with a
:42:26. > :42:30.flower, I think it's a cocktail. It is great.
:42:31. > :42:36.What do you think of that, guys? So good. Delicious. I love the
:42:37. > :42:41.barbecued fruit. And the mint goes through it with
:42:42. > :42:47.the barbecue, it goes as a dish. It is a little special. And you can do
:42:48. > :42:52.it so easily. And when you pick your own, it is so nice to see you do
:42:53. > :42:57.that. Si, I have had one of the most
:42:58. > :43:02.memorable weeks of my life, I will be forever thankful for. This garden
:43:03. > :43:07.is so inspiring, the chefs have been great and the people and the guests,
:43:08. > :43:15.it has been wonderful. Going backwards and forwards, I have
:43:16. > :43:18.spent a fortune coming here but also, I've met Gregory Porter... And
:43:19. > :43:22.I've met Charlotte Richie! I'm afraid that's all we've got time
:43:23. > :43:25.for, and it's our last Thank you to all our guests -
:43:26. > :43:28.Charlotte Ritchie, Jon, Chantelle, Natasha, Colin,
:43:29. > :43:30.Robin, Jess and Simon - We hope we've all inspired you to
:43:31. > :43:36.grow and cook your own at home. Don't forget all the recipes
:43:37. > :43:39.from the show are on the Even though it's our last show,
:43:40. > :43:43.Saturday Kitchen will be coming live from this wonderful garden tomorrow
:43:44. > :43:46.morning at 10am with Matt Tebbutt.