0:00:01 > 0:00:04I'm Nigel Slater.
0:00:04 > 0:00:07Being a good cook isn't about mastering difficult recipes.
0:00:07 > 0:00:11Sometimes the simplest combinations are the best.
0:00:11 > 0:00:13That's what this series is all about.
0:00:15 > 0:00:18Think soft and crisp, surf and turf
0:00:18 > 0:00:20or sugar and spice.
0:00:20 > 0:00:22So this is how I like my ribs.
0:00:22 > 0:00:24Very sweet and very spicy.
0:00:24 > 0:00:30'I'll be reinventing some of my favourite recipes, and trying out some new ones, too.'
0:00:30 > 0:00:35It's crisp and it's fresh and it's hot and it's cold and it's all sorts of things going on which I love.
0:00:35 > 0:00:41'And once you understand how ingredients work together, I hope you'll be inspired.'
0:00:41 > 0:00:45It's truly, truly gorgeous.
0:00:45 > 0:00:48'Today, it's all about combinations made by Mother Nature.'
0:00:50 > 0:00:55Flavours that belong together. They were born and bred to me on a plate at the same time.
0:00:55 > 0:01:01'Whether it's ingredients that share the landscape, or which are at their best in the same season,
0:01:01 > 0:01:04'what grows together, goes together.
0:01:04 > 0:01:09'So I want to explore born and bred at home in the kitchen and down on the farm.'
0:01:09 > 0:01:11A wonderful piece of meat.
0:01:25 > 0:01:30Ingredients tend to end up in recipes for different reasons.
0:01:30 > 0:01:35Sometimes it's because they come from the same part of the world maybe, so peppers, tomatoes.
0:01:35 > 0:01:39Things that grow in the same space, they share the same soil.
0:01:39 > 0:01:43It's like they were always meant to share a pot or a pan.
0:01:46 > 0:01:51Today, I'm making a gorgeous supper dish inspired by Mediterranean flavours.
0:01:51 > 0:01:55I'm going to roast some peppers and tomatoes and transform a simple plate of pasta.
0:01:57 > 0:01:59I'm using long sweet peppers.
0:01:59 > 0:02:07Take a slice off the side so they'll end up like little boats that will catch the juices as they roast.
0:02:07 > 0:02:10Next, some small tomatoes.
0:02:10 > 0:02:12I do like inventive cooking.
0:02:12 > 0:02:15The idea of exploring new tastes and new flavours.
0:02:15 > 0:02:19If something works, then I'm going to make the most of it.
0:02:21 > 0:02:25Alongside the tomatoes, chop up the leftover bits of pepper and add them, too.
0:02:25 > 0:02:29And I have to have garlic.
0:02:29 > 0:02:33The peppers and tomatoes get a thorough coating in olive oil.
0:02:33 > 0:02:39I want them to soften as they cook, but also I want the edges to be scorched and sweet.
0:02:39 > 0:02:44So that gets some salt. Season well and put into a hot oven.
0:02:46 > 0:02:52This dish is all about the Mediterranean flavours of peppers and tomatoes,
0:02:52 > 0:02:56so I want the herb that's born to go with them and that's basil. I'm making a quick and easy dressing.
0:02:56 > 0:02:59Just basil, salt and olive oil.
0:03:04 > 0:03:07You can just smell that basil filling the kitchen.
0:03:11 > 0:03:17I'm being I know it a little devil-may-care about where the basil dressing ends up,
0:03:17 > 0:03:20and it doesn't matter that it's going in the roasting tin.
0:03:20 > 0:03:22In fact, it's actually all to the good.
0:03:25 > 0:03:30I'm going to be serving the roasted Mediterranean vegetables with pasta.
0:03:30 > 0:03:34I'm going to put quite a bit of salt in there.
0:03:34 > 0:03:37There are some very clever people about.
0:03:37 > 0:03:42Somebody worked out that you can make pasta with little dips in it that will hold the sauce.
0:03:42 > 0:03:44Just brilliant.
0:03:44 > 0:03:46These are orecchiette.
0:03:46 > 0:03:52You could use any pasta with hollows, twists or curves which will catch the basil dressing.
0:03:57 > 0:04:01The peppers are really soft and luscious.
0:04:01 > 0:04:03They smell of basil and tomato and garlic.
0:04:03 > 0:04:10When the peppers and tomatoes are soft and just catching around the edges, put them to one side.
0:04:10 > 0:04:14Now in the roasting tin, I've got olive oil, I've got garlic,
0:04:14 > 0:04:19I got a little bit of basil and I'm not going to waste a tiny drop of that
0:04:19 > 0:04:22and all the wonderful sweet, sour sugary bits
0:04:22 > 0:04:28from the peppers that have stuck on to the pan will all come off into the pasta and flavour it.
0:04:28 > 0:04:31Just a few more leaves of basil.
0:04:36 > 0:04:38Flavours that belong together.
0:04:38 > 0:04:42They were born and bred to be on a plate at the same time.
0:04:42 > 0:04:44And there they are.
0:04:54 > 0:04:56Peppers, tomatoes, basil and olive oil
0:04:56 > 0:04:59and a little bit of pasta.
0:04:59 > 0:05:02Just a perfect, perfect unity.
0:05:02 > 0:05:07These roasted tomatoes and peppers would make a lovely light lunch on their own,
0:05:07 > 0:05:10but add them to a plate of pasta
0:05:10 > 0:05:14and they make something so simple yet so delicious.
0:05:28 > 0:05:35One of the things I love about my garden is picking the ripe fruit and veg.
0:05:35 > 0:05:41If nature's delivering things at the same time, we should take the hint.
0:05:41 > 0:05:44At the moment, two very different fruits are ready to eat...
0:05:44 > 0:05:48heavy juicy figs and tart sweet blackberries.
0:05:50 > 0:05:55It's not a traditional combination but as they've ripened to perfection
0:05:55 > 0:06:00at the same time, I think they'll make a perfect pairing for a pie too.
0:06:05 > 0:06:10I'm going to start by making the sweet shortcrust pastry.
0:06:10 > 0:06:12It's a little bit more than half butter to flour.
0:06:12 > 0:06:17I want it to be really crumbly and the more butter you put into that flour,
0:06:17 > 0:06:19the more soft and crumbly your pastry will be.
0:06:19 > 0:06:26You can do this in a food processor in seconds - press the button and you've got pastry -
0:06:26 > 0:06:30but on a rainy afternoon, I like to make it myself.
0:06:32 > 0:06:36For the best results it's important that everything's really cold.
0:06:36 > 0:06:39Fridge-cold butter and really cool hands.
0:06:39 > 0:06:44In fact, if it's a hot day, I'll just run my hands under the cold tap before I start
0:06:44 > 0:06:49so that the butter doesn't melt when I try to rub it into the flour.
0:06:49 > 0:06:54When the flour and butter feel like coarse breadcrumbs, add the sugar.
0:06:54 > 0:06:57I'm using icing sugar.
0:06:57 > 0:07:01To make it extra rich, use a couple of egg yolks.
0:07:04 > 0:07:07A little water will bring it all together.
0:07:07 > 0:07:09This is my idea of heaven,
0:07:09 > 0:07:13baking on a rainy afternoon.
0:07:13 > 0:07:17One of those wonderful warm kitchen moments.
0:07:19 > 0:07:22'Knead the pastry briefly and gently.'
0:07:22 > 0:07:28Then put it to rest in the fridge. It's really important because if you don't, it will shrink
0:07:28 > 0:07:31and when you take it out of the oven,
0:07:31 > 0:07:34you'll end up with pastry that's come away from the sides of the tin.
0:07:34 > 0:07:38Now for the filling.
0:07:38 > 0:07:41I've picked these figs at just the right moment.
0:07:41 > 0:07:46They're so ripe and juicy and they don't need peeling.
0:07:46 > 0:07:49I'm going to add some redcurrant jelly. Any fruit jam would do.
0:07:49 > 0:07:53Just warmed until it's runny.
0:07:53 > 0:07:55Next, the blackberries.
0:07:55 > 0:08:00There's something so lovely about putting perfectly ripe fruits into the same dish.
0:08:00 > 0:08:04To bring everything together, I'm adding some ground almonds.
0:08:04 > 0:08:06And that is my pie filling.
0:08:10 > 0:08:16Once the pastry's had a good 20 minutes in the fridge, it's time to put the pie together.
0:08:16 > 0:08:23I could roll the pastry out but when it's very high in butter, it's very fragile.
0:08:23 > 0:08:29It's sometimes easier not to actually roll it out but to just cut very
0:08:29 > 0:08:35fine discs of pastry and simply lay them round the tart tin, then push them into shape with your fingers.
0:08:41 > 0:08:45You can spend hours making pastry work look like something
0:08:45 > 0:08:50you buy from a shop, something incredibly professional and perfect but you know what, I like
0:08:50 > 0:08:55anything made of pastry to look a little bit wobbly and home-made.
0:08:55 > 0:08:59It's got a charm to it, it actually makes me want to eat it.
0:09:06 > 0:09:08Dot leftover pastry here and there.
0:09:08 > 0:09:11Any gaps will let the steam out.
0:09:11 > 0:09:17It's quite a deep pie so it will need a good hour in the oven.
0:09:35 > 0:09:42There are times for a piece of perfectly-formed French patisserie and there's time for pie.
0:09:47 > 0:09:50The only way I can improve that
0:09:50 > 0:09:54is with just a trickle of cream.
0:09:55 > 0:09:59I don't care if it's a novel combination - figs and blackberries
0:09:59 > 0:10:03were born to go together, and the proof is in the pudding.
0:10:06 > 0:10:09Tastes of blackberries from the hedge and figs from the tree.
0:10:09 > 0:10:13It's incredibly juicy and the pastry is really soft.
0:10:18 > 0:10:24If you think pastry is a bit daunting, this easy method could be just what you're after.
0:10:24 > 0:10:28Try matching any fruit that ripens at the same time.
0:10:28 > 0:10:30Just let your imagination run free.
0:10:53 > 0:10:56My search for the best that Mother Nature has to offer
0:10:56 > 0:10:59has brought me to a farm in Devon.
0:10:59 > 0:11:03We've been farming Dartmoor for generations, just back and back.
0:11:03 > 0:11:07We always have and probably what we always will do.
0:11:07 > 0:11:11It's just a great Dartmoor farm. Pretty bleak in the winter but great in summer.
0:11:12 > 0:11:19Brothers Matt and Neil Cole raise cattle and sheep that are born and bred on Dartmoor.
0:11:19 > 0:11:21Meat isn't just meat.
0:11:21 > 0:11:24Where it comes from can make all the difference to the flavour.
0:11:24 > 0:11:30And it's the grass these animals eat that makes their meat taste unique.
0:11:30 > 0:11:31The land up here is very high.
0:11:31 > 0:11:35The main farm's on about 450 feet.
0:11:35 > 0:11:41That means you get short summers, very long winters, hence the pastureland is quite poor.
0:11:41 > 0:11:46So we need traditional hardy breeds like the Galloway.
0:11:46 > 0:11:50Because they are tough, they can utilise the moorland grasses and herbage
0:11:50 > 0:11:53which gives them that unique flavour and taste.
0:11:54 > 0:12:00The taste you get, it's retained that piece of Dartmoor within its flavour.
0:12:00 > 0:12:04Neil and Matt have invited me to one of their farmyard barbeques.
0:12:04 > 0:12:06Rumps on first?
0:12:06 > 0:12:10We'll put some minute steaks on. These will be a bit quicker.
0:12:10 > 0:12:16'So that I can really taste the flavour of the meat, it's going straight on the grill as it is.'
0:12:16 > 0:12:22Because the traditional old fashioned English breeds will put on fat in the summer to get that marbling effect
0:12:22 > 0:12:27which helps keep them through the winter, that's when we cook it, it comes out in the meat.
0:12:27 > 0:12:32That will sizzle when it goes on the barbecue and that's the fat coming out
0:12:32 > 0:12:38of the meat, helping baste the meat, which makes it very tender and juicy.
0:12:38 > 0:12:42Look at that! Look at that!
0:12:42 > 0:12:44We get the flavour from the fat and at the end of it you won't
0:12:44 > 0:12:48get any fat, you get the meat which is a lot juicier and tastier.
0:12:48 > 0:12:51Got another plate? Taking these off?
0:12:51 > 0:12:53'They've got two cuts on the go.
0:12:53 > 0:12:55'There are the thick rump steaks
0:12:55 > 0:12:58'but I'm starting with a thin minute steak.'
0:12:58 > 0:13:00Try a slice of that.
0:13:08 > 0:13:11Isn't that juicy? Isn't that juicy?
0:13:11 > 0:13:13'Next, the rump.'
0:13:13 > 0:13:15Such good colour, isn't it?
0:13:15 > 0:13:21You go to the supermarket and it's that bright red, that's not as it should be,
0:13:21 > 0:13:25it should be that dark flavoursome colour, it's lovely.
0:13:25 > 0:13:32If you let the meat hang a few weeks in a chiller as it should be, how it used to be done,
0:13:32 > 0:13:34the meat will become more tasty.
0:13:34 > 0:13:39- That gives it a slightly darker look. - Which of course will put the price up a little bit.
0:13:39 > 0:13:40Yeah. More cost.
0:13:42 > 0:13:45Wow. That must be nearly ready.
0:13:45 > 0:13:47I've always got a plate.
0:13:50 > 0:13:52Now I would let that sit
0:13:52 > 0:13:56for a couple of minutes to relax before I cut into it.
0:13:56 > 0:13:57Would you?
0:13:57 > 0:14:01Yes, as long as my family's not here because normally ...
0:14:03 > 0:14:06they would be grabbing it.
0:14:06 > 0:14:08Here they come.
0:14:08 > 0:14:09Looks nice anyway.
0:14:11 > 0:14:15This was mine! I thought that was going to disappear!
0:14:15 > 0:14:18Let me get some knives and forks.
0:14:20 > 0:14:22So much flavour there.
0:14:22 > 0:14:27They say the key to most barbecues is the sauce but we don't believe in sauces.
0:14:27 > 0:14:30- No.- We don't need them. - You don't need them.
0:14:30 > 0:14:32A wonderful piece of meat.
0:14:32 > 0:14:35Glad you enjoyed it.
0:14:35 > 0:14:42This is my kind of cooking. When something's this good, you don't even need a recipe.
0:14:46 > 0:14:49There's all sorts of reasons why ingredients work together.
0:14:49 > 0:14:55Sometimes it's because they evoke a certain time of year.
0:14:55 > 0:14:59With anything to do with mushrooms, it always makes me think of autumn.
0:14:59 > 0:15:04Earthy mushrooms always remind me of long walks in the woods which is
0:15:04 > 0:15:09why I think they are perfect stuffed with that other woodland offering... chestnuts.
0:15:12 > 0:15:15I start by preparing the mushrooms.
0:15:15 > 0:15:20I put a little butter in each cup and give them a good trickle of olive oil.
0:15:20 > 0:15:22Then some salt and pepper.
0:15:22 > 0:15:25You just want as much flavour in there as you possibly can.
0:15:25 > 0:15:27Because it should be delicious
0:15:27 > 0:15:29and not just a case to carry the stuffing.
0:15:29 > 0:15:32And I want herbs.
0:15:32 > 0:15:35Thyme works particularly well with mushrooms.
0:15:35 > 0:15:37I want these to be really, really juicy,
0:15:37 > 0:15:41so as well as the butter, I'm going to put a little bit of Madeira.
0:15:41 > 0:15:45Any warming fortified wine would do.
0:15:45 > 0:15:49Sherry, marsala or port, they all work with mushrooms.
0:15:49 > 0:15:51They soak up everything you throw at them,
0:15:51 > 0:15:54so you might as well throw something utterly delicious.
0:15:56 > 0:16:00And then they go in a good, hot oven for about 15, 20 minutes.
0:16:04 > 0:16:05Next, the stuffing.
0:16:05 > 0:16:10Finely chop a couple of small onions and fry them gently in some butter.
0:16:10 > 0:16:14I'm going to leave those with an occasional stir
0:16:14 > 0:16:15until they're soft and golden.
0:16:15 > 0:16:20Juicy baked mushrooms are incredibly versatile.
0:16:20 > 0:16:24Stuff them with spinach, couscous or cheese for a light vegetarian supper.
0:16:24 > 0:16:28But today, I'm making a hearty filling with sausage meat.
0:16:28 > 0:16:32Now, I can never find tasty sausage meat by the pound.
0:16:32 > 0:16:33So, I tend to buy
0:16:33 > 0:16:37my butcher's breakfast sausages
0:16:37 > 0:16:40and just take the skins off.
0:16:40 > 0:16:41It takes seconds.
0:16:41 > 0:16:45I end up with sausage meat that I know is really delicious.
0:16:47 > 0:16:49When the onions are soft and golden,
0:16:49 > 0:16:53add woody herbs like thyme and rosemary.
0:16:54 > 0:16:58The mushrooms have had 20 minutes in the oven.
0:16:58 > 0:17:01Already, they're really juicy and you can smell the Madeira,
0:17:01 > 0:17:03you can smell the thyme, smell the mushrooms.
0:17:05 > 0:17:09Now put the stuffing together. Break up the sausage meat.
0:17:09 > 0:17:12And then add some breadcrumbs.
0:17:13 > 0:17:17What's really going to make the mushrooms sing is chestnuts.
0:17:17 > 0:17:22You can get them fresh in the autumn, but the easy option is to use canned.
0:17:24 > 0:17:26It's that thing of mushrooms and chestnuts,
0:17:26 > 0:17:29the sort of thing you find together in the autumn.
0:17:29 > 0:17:33They're around at the same time of year.
0:17:33 > 0:17:36This evokes those darker evenings,
0:17:36 > 0:17:38when the weather's getting a little bit cooler.
0:17:38 > 0:17:42And there's that sort of mellow, almost mushroomy smell in the air.
0:17:42 > 0:17:46And that's what this dish brings to mind.
0:17:46 > 0:17:49Now, if there's too much stuffing, I just make up some little balls
0:17:49 > 0:17:52and pop them into the pan.
0:17:52 > 0:17:57So that some lucky person can have a little extra bit of baked stuffing.
0:17:59 > 0:18:01And that's all there is to it.
0:18:01 > 0:18:04I pop them back in the oven for about an hour.
0:18:10 > 0:18:14And they smell utterly wonderful.
0:18:16 > 0:18:21And in the pan, some of the little bits of spare stuffing.
0:18:21 > 0:18:26And the odd chestnut has toasted really nicely too.
0:18:36 > 0:18:39I wouldn't normally use the word scrumptious, but it is.
0:18:39 > 0:18:41It's the best word to describe that.
0:18:41 > 0:18:44It's sausagey, it's chestnutty and it's mushroomy.
0:18:44 > 0:18:47That's all the flavours of the season.
0:18:47 > 0:18:52A simple stuffed mushroom can make a stunning supper.
0:18:52 > 0:18:55Matching its dark flavours with its woodland partner, the chestnut,
0:18:55 > 0:18:58brings out the best of both.
0:18:58 > 0:19:01Ingredients that were just meant to be together.
0:19:20 > 0:19:25I'm in Devon, visiting a farm which produces the most outstanding meat.
0:19:25 > 0:19:29Now I'm searching for some locally grown vegetables to go with it
0:19:29 > 0:19:34in a hearty winter salad with cold roast beef.
0:19:34 > 0:19:36Neil and Matt are two hungry farmers,
0:19:36 > 0:19:39'so this dish had better be quick.'
0:19:39 > 0:19:42I'm just going to knock up a little dressing first.
0:19:44 > 0:19:47Grain mustard, white wine vinegar,
0:19:47 > 0:19:49olive oil and a pinch of salt
0:19:49 > 0:19:51all mixed together.
0:19:53 > 0:19:56Nobody uses swede anymore.
0:19:56 > 0:19:59It's one of those vegs that I'm quite fond of.
0:19:59 > 0:20:02I'm actually going to grate this and have it raw.
0:20:02 > 0:20:07When it's fresh out the ground and you skin it with your pocket knife, have a bit then.
0:20:07 > 0:20:09It is cracking.
0:20:09 > 0:20:13It's incredibly sweet. You know, it almost tastes like an apple. It's so sweet.
0:20:13 > 0:20:17Then I add some roughly shredded cabbage.
0:20:17 > 0:20:20So I'm going to put a bit of grated beetroot in.
0:20:20 > 0:20:23Not a lot. Put a little bit of that in.
0:20:23 > 0:20:27And I'm going to pop in some of these.
0:20:29 > 0:20:30I've got a tiny bit of raw kale.
0:20:30 > 0:20:34Yeah, those middle bits you've got there are tip-top.
0:20:34 > 0:20:37'This is a take on a classic crunchy coleslaw.
0:20:37 > 0:20:40'You could try any combination of winter veg.
0:20:40 > 0:20:42'Carrot or celeriac would also have been good.
0:20:42 > 0:20:44'Isn't that beautiful?'
0:20:44 > 0:20:48Shouldn't we just try it before you put it on there, make sure it's OK?
0:20:48 > 0:20:51- I think we should, don't you? - Oh, I think so. Top hole.
0:20:51 > 0:20:55Oh, a bit tight with your portions, but it'll be all right.
0:20:55 > 0:20:57Yes, I've met your portions down here.
0:20:57 > 0:20:59LAUGHTER
0:20:59 > 0:21:02That's enough for me, anyway.
0:21:02 > 0:21:04- Is it?- I don't know what you lot are eating!
0:21:07 > 0:21:10Sorry, I've got to do this. I couldn't resist them.
0:21:10 > 0:21:13- I love nasturtiums. - You can eat flowers, can you?- Yeah.
0:21:13 > 0:21:16And they're peppery.
0:21:16 > 0:21:19- A lovely beef salad. - Can you knock up two of them?
0:21:21 > 0:21:24This was just for me, actually.
0:21:27 > 0:21:30Thank you, yeah. Rock on.
0:21:35 > 0:21:37That is tip-top.
0:21:37 > 0:21:40- It is sweet.- Yeah.
0:21:40 > 0:21:44You'll have to excuse me, but I've got to have another one.
0:21:44 > 0:21:47Yeah, I'm not quite as good as serving it as you,
0:21:47 > 0:21:49but it'll go down the same way.
0:21:51 > 0:21:54It is an extraordinary thing, eating something
0:21:54 > 0:21:58that is so close to the landscape.
0:21:58 > 0:22:02- And it just feels right somehow. - Oh, yeah.
0:22:02 > 0:22:06I was inspired to make this fabulous beef salad by the ingredients
0:22:06 > 0:22:09found right here on these moors.
0:22:09 > 0:22:12And if it's inspired you to get creative too,'
0:22:12 > 0:22:15you'll find lots more ideas if you go to the website.
0:22:20 > 0:22:24'My garden is my greatest inspiration.
0:22:24 > 0:22:27'Even at the end of the season, when the best of the harvest is over,
0:22:27 > 0:22:29'a closer look reveals hidden treasure.'
0:22:29 > 0:22:31Oh, look!
0:22:31 > 0:22:34Lovely!
0:22:34 > 0:22:36'Don't be scared of mixing any vegetables.
0:22:36 > 0:22:38'They really will just work together.'
0:22:38 > 0:22:43This recipe doesn't have a set list of ingredients.
0:22:44 > 0:22:47It's about taking whatever I can lay my hands on
0:22:47 > 0:22:50and simply transforming them into a delicious supper.
0:22:52 > 0:22:56I've got chard with its rainbow stalks.
0:22:56 > 0:23:00The last of the courgettes which has grown bigger than I normally like.
0:23:00 > 0:23:04And these courgette flowers have blossomed too late to grow.
0:23:06 > 0:23:09These tomatoes aren't going to ripen now.
0:23:10 > 0:23:13I can either make green tomato chutney,
0:23:13 > 0:23:16which will thrill all my friends,
0:23:16 > 0:23:19or I can actually cook them as green tomatoes.
0:23:22 > 0:23:25'I've also collected the last of the summer's basil
0:23:25 > 0:23:29'and I'll pick a little thyme, oregano and chives.'
0:23:30 > 0:23:34Anything with a very tender leaf isn't going to last through the cold weather,
0:23:34 > 0:23:35so you might as well pick it now.
0:23:37 > 0:23:42And just maybe the odd little herb flower that's left.
0:23:45 > 0:23:47Well, I've got supper.
0:23:49 > 0:23:53I could make a stew but I want to see
0:23:53 > 0:23:57if I can keep the various flavours distinct and fresh.
0:23:57 > 0:23:59I'm going to start by steaming some of them.
0:23:59 > 0:24:03It's always a help when you steam anything to keep it roughly
0:24:03 > 0:24:06the same size, so it all cooks at the same time.
0:24:11 > 0:24:15Now, I've got some chard and the leaves are very tender.
0:24:16 > 0:24:20The stalks just need that little bit longer cooking,
0:24:20 > 0:24:23so I'm just going to steam these.
0:24:23 > 0:24:26A few thyme and oregano leaves
0:24:26 > 0:24:29and I'll leave the vegetables to steam for ten minutes.
0:24:29 > 0:24:32This is a courgette that has seen better days.
0:24:32 > 0:24:34I try to pick them when they're really small,
0:24:34 > 0:24:37but they hide under the leaves.
0:24:37 > 0:24:40It doesn't mean they can go to waste.
0:24:40 > 0:24:44The secret is to fry them slowly in olive oil and butter.
0:24:46 > 0:24:50Any veg that looks like it's going to be tough, give it time.
0:24:52 > 0:24:55Nothing will come from trying to quickly cook a vegetable
0:24:55 > 0:24:57that's past its best.
0:25:04 > 0:25:07Add a few basil leaves and sprigs of thyme.
0:25:09 > 0:25:12A couple more bits of treasure - some courgette flowers.
0:25:12 > 0:25:15You don't need them, I just don't want to waste them.
0:25:15 > 0:25:20Next, slice the green tomatoes and add them to the pan.
0:25:29 > 0:25:33These steamed vegetables have been on for about ten minutes or so.
0:25:33 > 0:25:36And they're looking very tender to me.
0:25:36 > 0:25:41Yeah, the knife just goes straight in, so they're done.
0:25:41 > 0:25:44I need a sauce to bring everything together.
0:25:44 > 0:25:46So melt some butter with some creme fraiche.
0:25:48 > 0:25:52Add those last few little herbs that I've got.
0:25:52 > 0:25:55The little leaves of thyme.
0:25:57 > 0:26:02And finally, the shredded chard leaves go in.
0:26:02 > 0:26:04And then the steamed vegetables.
0:26:05 > 0:26:08I'm not going to waste these little herb flowers.
0:26:09 > 0:26:13Everything I found in the garden's made it to the dish.
0:26:13 > 0:26:16it could be the ultimate test of born and bred.
0:26:16 > 0:26:20There's something else to bring the flavours out,
0:26:20 > 0:26:22just something, er...
0:26:22 > 0:26:24Just a tiny bit of lemon.
0:26:26 > 0:26:29Just a few drops.
0:26:30 > 0:26:33You could have put maybe a bit of garlic in there,
0:26:33 > 0:26:35a little bit of chopped chilli.
0:26:35 > 0:26:38I was tempted, but I want them to taste of themselves.
0:26:40 > 0:26:43This is a celebration of my kitchen garden
0:26:43 > 0:26:46and all the wonderful things I've grown in it this year.
0:26:48 > 0:26:51You'd never guess that was a bit of a desperate supper.
0:26:51 > 0:26:55A last minute trip round the garden to see what was left.
0:26:55 > 0:26:57It tastes good.
0:26:59 > 0:27:01Like so many things I make,
0:27:01 > 0:27:04this dish was inspired by what I had in front of me.
0:27:04 > 0:27:09With just a little thought, I made what was leftover in the garden
0:27:09 > 0:27:11into a sensational supper.
0:27:23 > 0:27:24Born and bred.
0:27:24 > 0:27:28Ingredients that are naturally meant to be together.
0:27:28 > 0:27:31Just because they are familiar combinations, doesn't mean
0:27:31 > 0:27:33they can't be exciting and fresh.
0:27:33 > 0:27:35Just let the flavours inspire you.
0:27:36 > 0:27:38Next time,
0:27:38 > 0:27:41I'll be exploring the importance of hot and cold.
0:27:41 > 0:27:44Think sizzling lamb with a trickle of yoghurt
0:27:44 > 0:27:48or blistering caramelized apples with homemade ice-cream.
0:27:48 > 0:27:52It's very hot, it's chillingly cold, all at once.
0:27:52 > 0:27:54Everything I want a mouthful of food to be.
0:28:14 > 0:28:17Subtitles by Red Bee Media Ltd
0:28:17 > 0:28:21E-mail subtitling@bbc.co.uk