0:00:02 > 0:00:04It's springtime at last and we're serving up some of the very best
0:00:04 > 0:00:07of the new season's lush produce right here for you.
0:00:07 > 0:00:09Welcome to Spring Kitchen.
0:00:30 > 0:00:33Hello and welcome. We have a brilliant seasonal feast
0:00:33 > 0:00:35coming up for you this afternoon.
0:00:35 > 0:00:38We've been down to the beautiful Port Isaac in Cornwall
0:00:38 > 0:00:41to visit Nathan Outlaw who does a simple but rich
0:00:41 > 0:00:44beer-braised turbot dish especially for us.
0:00:44 > 0:00:47Plus, we're delving into the BBC food archive to visit
0:00:47 > 0:00:51Nigel Slater for some roasted rhubarb and fresh mackerel.
0:00:51 > 0:00:54With me today in the studio is one of the best Spanish chefs
0:00:54 > 0:00:58in the country. He brings with him a ray of sunshine wherever he goes.
0:00:58 > 0:01:00It's the amazing Jose Pizarro.
0:01:00 > 0:01:03I've also invited a special kitchen guest,
0:01:03 > 0:01:08Dave Finkle who is our resident farmer who's going to be telling us
0:01:08 > 0:01:12all sorts of stuff about things on offer this time of year.
0:01:12 > 0:01:15Looking forward to it. And this year we've got asparagus
0:01:15 > 0:01:18which is the quintessential and perfect British seasonal product
0:01:18 > 0:01:21- and we've got cucumbers and spring onions.- Fantastic. OK.
0:01:21 > 0:01:25Also joining us in the studio today to sample this season's treats,
0:01:25 > 0:01:29we have a British actress from TV shows including Case Histories
0:01:29 > 0:01:31and Mr Selfridge.
0:01:31 > 0:01:34But now she's best known to us as Dr John Watson's
0:01:34 > 0:01:38troublesome wife in the huge BBC hit series Sherlock.
0:01:38 > 0:01:41- It's Amanda Abbington. Hello, Amanda. How are you?- Very well.
0:01:41 > 0:01:46- How are you?- Good, good. Now, you're a big foodie fan.- Huge foodie fan.
0:01:46 > 0:01:50- I love it.- And all sorts of things? Or anything you don't eat?
0:01:50 > 0:01:51I try and not eat red meat.
0:01:51 > 0:01:56- Red meat?- Yeah, I just...- Red meat, that shouldn't be a problem today.
0:01:56 > 0:01:58We're all right, I think. Me and Jose have got it covered.
0:01:58 > 0:02:00Jose, what have you got coming up for us?
0:02:00 > 0:02:05- My first vegetarian dish ever on TV. - First-ever vegetarian dish!- Wow.
0:02:05 > 0:02:09- Tell me what it is. - Cauliflower stuffed with pisto,
0:02:09 > 0:02:13slow vegetable stew, slow-cooked
0:02:13 > 0:02:18- and then fried with some pea puree. How do you say that?- Pea puree.
0:02:18 > 0:02:20- Mushy peas, basically.- Mushy peas.
0:02:20 > 0:02:24- It's a wonderful Spanish version of mushy peas.- And Manchego.
0:02:24 > 0:02:27And Manchego cheese. OK. And then later on,
0:02:27 > 0:02:30I'm going to be making a great spring recipe using crab,
0:02:30 > 0:02:33spring onions and apples. I'm going to be making a fresh ravioli,
0:02:33 > 0:02:36stuffing it with a filling of crab and cucumber
0:02:36 > 0:02:38and then on top of that, some spring-onion dressing
0:02:38 > 0:02:41that's going to be made with a little bit of cloudy apple juice.
0:02:41 > 0:02:44- Fingers crossed it's up your street. - That's right up my...
0:02:44 > 0:02:48- Crab's always up my street.- Now, Dave, you're with us to tell us
0:02:48 > 0:02:51all about things that are seasonal and perfect for this time of year.
0:02:51 > 0:02:53You've already mentioned asparagus.
0:02:53 > 0:02:55- Anything else that's going to be great?- Yeah, well, you've got
0:02:55 > 0:02:59spring onions which are perfect for this time of year and cucumbers.
0:02:59 > 0:03:02Spring onions and cucumbers. And asparagus again,
0:03:02 > 0:03:05- season's started right now. - It's spot on.- Spot on. OK.
0:03:05 > 0:03:08Which is good because that's the first dish I'm going to be cooking,
0:03:08 > 0:03:12- so you'd better come with me and we'll get going.- Let's do it.- OK.
0:03:12 > 0:03:15So, this is a very simple and lovely asparagus dish.
0:03:15 > 0:03:18Now, I'm a massive fan of asparagus. It's the chef's point of view.
0:03:18 > 0:03:21We wait for asparagus to turn up at this time of year
0:03:21 > 0:03:24because it signals that spring is here
0:03:24 > 0:03:27and for me asparagus is one of the best English things that we do ever.
0:03:27 > 0:03:30But this one is white asparagus. You normally see the green stuff.
0:03:30 > 0:03:33- So, Dave, what's the difference between the two?- Well, basically,
0:03:33 > 0:03:36your green asparagus has had the pleasure of daylight and sunshine,
0:03:36 > 0:03:41but white asparagus is actually grown in the dark indoors.
0:03:41 > 0:03:45And the reason white asparagus generally is a much larger
0:03:45 > 0:03:48type of asparagus is the plant feels like it's under attack
0:03:48 > 0:03:51when it's kept in the dark, so it's permanently pushing
0:03:51 > 0:03:54aggressively to try and reach any sunlight and daylight.
0:03:54 > 0:03:57So, that's what makes it grow. That's why it's quite big as well.
0:03:57 > 0:04:00You can see it's actually a little bit thicker than the normal asparagus.
0:04:00 > 0:04:03But the beauty of it still being white in colour
0:04:03 > 0:04:06is actually it stops the asparagus becoming slightly woody
0:04:06 > 0:04:10which gives your experts, your chefs, an opportunity there
0:04:10 > 0:04:14to actually cook it in a different way, at lower temperatures.
0:04:14 > 0:04:16Does it taste different?
0:04:16 > 0:04:21Yeah, it's slightly more delicate. But because it's quite tender,
0:04:21 > 0:04:24it allows you to explore with it on different types of dishes.
0:04:24 > 0:04:29It does have quite a rich flavour to it as well. It's not quite as...
0:04:29 > 0:04:32It doesn't necessarily feel as fresh as the green asparagus.
0:04:32 > 0:04:38It's almost meaty in texture which is... If you're a non-meat eater,
0:04:38 > 0:04:41- it's a nice way of getting that... - Would you normally peel it?
0:04:41 > 0:04:45Yeah, I've peeled it. Just taken the outside of the asparagus off.
0:04:45 > 0:04:48It sometimes has a little bit of a slightly bitter flavour to it.
0:04:48 > 0:04:51Then I'm just going to put it into some water here
0:04:51 > 0:04:56with a little bit of salt and then I'm going to put in some butter.
0:04:56 > 0:05:00Now, the two types of butter I've got here, I've got normal butter
0:05:00 > 0:05:03and I've got some smoked butter. This is butter that has been
0:05:03 > 0:05:06cold smoked. We've actually cold smoked this one ourselves.
0:05:06 > 0:05:09What you do is you put it under a glass dome and then pump
0:05:09 > 0:05:12loads of smoke into it from a little magic gun.
0:05:12 > 0:05:14But if you haven't got that at home, like I imagine most people,
0:05:14 > 0:05:18what you'll able to do is just do it...
0:05:18 > 0:05:20buy it online. You can buy smoked butter online.
0:05:20 > 0:05:23- Are you a butter fan? - A big huge butter fan.
0:05:23 > 0:05:26OK. So, we're just going to... What we're going to do is cook this...
0:05:26 > 0:05:30This is called "etuvee" and it's a classic French term, an emulsion.
0:05:30 > 0:05:33The water and the butter are going to emulsify together
0:05:33 > 0:05:36and then it will also create our sauce.
0:05:36 > 0:05:38Lid on. Get it cooking.
0:05:38 > 0:05:43- So, Sherlock.- Yeah.- Sherlock. What a massive, huge hit that was.
0:05:43 > 0:05:46- Yeah. it's been amazing. Good show. - It has been incredible.
0:05:46 > 0:05:48Huge amount of viewers. How many was the Christmas special?
0:05:48 > 0:05:51I can't remember. Steven Moffat would know.
0:05:51 > 0:05:54I was very honoured to be part of it, actually.
0:05:54 > 0:05:57It was a real joy to be part of it. It was already a huge success
0:05:57 > 0:05:59before I joined, weirdly.
0:05:59 > 0:06:04- But it was good fun.- So, you've joined as Dr John Watson's wife.
0:06:04 > 0:06:08- Yes.- And it's not actually all that it seems, the Christmas special.
0:06:08 > 0:06:10It turns out you're a trained assassin as well.
0:06:10 > 0:06:14Yeah, I was a trained assassin. I didn't kill Sherlock,
0:06:14 > 0:06:19- but I shot him.- OK. And filming another series of that?
0:06:19 > 0:06:21I hope so. I don't know.
0:06:21 > 0:06:24Nobody knows. We were hoping to do one this autumn.
0:06:24 > 0:06:26There aren't any secrets you can tell us about it?
0:06:26 > 0:06:29- I can't tell you anything, no. - You can't tell me anything?- No.
0:06:29 > 0:06:32And I know lots. I know a lot. I know a lot about it.
0:06:32 > 0:06:35You wouldn't be able to tell me because you're a trained assassin.
0:06:35 > 0:06:38- I'd have to kill you.- OK. Perfect. - It would just be messy.
0:06:38 > 0:06:40We'll just stay silent with that.
0:06:40 > 0:06:43And of course, you're working with Martin Freeman
0:06:43 > 0:06:46- who is your actual other half in real life.- He is. He is.
0:06:46 > 0:06:49What's that like, working and living together? I know.
0:06:49 > 0:06:52- I live and work with my wife. - Do you?- Yeah, I do indeed.
0:06:52 > 0:06:55- It's awful, isn't it?- No, it's amazing.- I'm joking! I'm joking!
0:06:55 > 0:06:58- We have a wonderful time.- I'm joking. I love working with Martin.
0:06:58 > 0:07:01I think he's one of our brightest actors
0:07:01 > 0:07:03and I'm very happy that I get to work with him.
0:07:03 > 0:07:05I mean, Martin for me is fantastic.
0:07:05 > 0:07:08Actually, I remember being a big Martin fan
0:07:08 > 0:07:12- when I first saw him as Ali G's mate in Ali G, The Movie...- Ricky C.
0:07:12 > 0:07:15..which was fantastic. And then recently this weekend
0:07:15 > 0:07:18- watching Fargo.- Wasn't it good? - Absolutely brilliant. Now, I was
0:07:18 > 0:07:21- a huge fan of the Coen brothers... - Me too.- ..and their movies,
0:07:21 > 0:07:25- but this I think is absolutely... - Him and Billy Bob I think
0:07:25 > 0:07:28just stole it for me. I thought it was an amazing, amazing performance.
0:07:28 > 0:07:31- I can't wait to see the rest.- No, I can't wait to see the rest of it.
0:07:31 > 0:07:33Looking forward to it. And Mr Selfridge as well.
0:07:33 > 0:07:36- Start filming that tomorrow. - You are a busy girl.
0:07:36 > 0:07:39Yeah, it's my first day tomorrow until October.
0:07:39 > 0:07:42- Right through to October? - Right through to the summer, yeah.
0:07:42 > 0:07:45- You are a busy girl. - Yeah, which is lovely. It's nice.
0:07:45 > 0:07:48It's always nice to be a busy actor cos so frequently we're not.
0:07:48 > 0:07:51- Yeah.- So it's nice to be in work.
0:07:51 > 0:07:54Then does Martin spend a lot of his time away?
0:07:54 > 0:07:57He has done but he'll be here for the foreseeable future.
0:07:57 > 0:08:01He's working in London till the end of the year,
0:08:01 > 0:08:04so we'll have some family time which is just lovely
0:08:04 > 0:08:06cos we've missed each other so it's nice to...
0:08:06 > 0:08:09- to spend a bit of time together. - Yeah, I've got my buddy back.
0:08:09 > 0:08:12Yeah. And you're doing something for charity.
0:08:12 > 0:08:16I'm doing a thing called Live Below the Line which is where you live
0:08:16 > 0:08:19- on a pound a day for five days... - A pound a day?
0:08:19 > 0:08:23Just to highlight global... Just! To highlight global poverty.
0:08:23 > 0:08:26A pound a day, is that actually for food?
0:08:26 > 0:08:28All food and drink, everything.
0:08:28 > 0:08:32A pound a day. We might be in trouble. When does that start?
0:08:32 > 0:08:36- Monday.- That's all right cos one of these is about a pound.
0:08:36 > 0:08:38Yes, that's...
0:08:38 > 0:08:42- You're properly having a week's worth just in this dish now.- Yeah.
0:08:42 > 0:08:44- Better make it last.- It's all right because Jose's doing something
0:08:44 > 0:08:48- vegetarian, so it's not actually going to be that expensive.- No.
0:08:48 > 0:08:51Yeah, so it's quite daunting,
0:08:51 > 0:08:55but I think it's such a relevant thing to talk about
0:08:55 > 0:08:57and alert people about.
0:08:57 > 0:09:01So, have you got any ideas of what you're going to be eating?
0:09:01 > 0:09:02I haven't got a clue yet.
0:09:02 > 0:09:05I've sort of being looking at various things
0:09:05 > 0:09:07and seeing what I can buy for my pound.
0:09:07 > 0:09:09- Seeing what you can buy for your pound?- Yeah.
0:09:09 > 0:09:13- Which probably turns out to be not a lot.- No, I don't think so.
0:09:13 > 0:09:16Not a lot. I imagine there's going to be no waste.
0:09:16 > 0:09:18- No.- That's what you're going to be looking at.
0:09:18 > 0:09:20That's also one of the reasons why I'm doing it
0:09:20 > 0:09:23cos I'm wasteful. I think most people are.
0:09:23 > 0:09:27You tend to throw things out of your fridge and not think about it.
0:09:27 > 0:09:31I think this will probably help me be more aware of that
0:09:31 > 0:09:33and hopefully other people will do the same.
0:09:33 > 0:09:35OK. So...
0:09:35 > 0:09:40So, have you got any tips, Jose, for no waste, no wastage?
0:09:40 > 0:09:44- Well, nice lentils, things like that.- I was thinking lentils.
0:09:44 > 0:09:47Some vegetables.
0:09:47 > 0:09:50Go for stewing.
0:09:50 > 0:09:53- The pisto I'm going to be cooking today is perfect for you.- OK.
0:09:53 > 0:09:56Anything we have left over I'm sure you can take away with you.
0:09:56 > 0:09:59- That's what I'm planning on.- Maybe it will get you through the week.
0:09:59 > 0:10:03- Absolutely.- Does that count? Is that allowed?- No, I can't do that.
0:10:03 > 0:10:06OK. So, I've got the white asparagus that I've just cooked in that
0:10:06 > 0:10:09- little bit of butter. - What did you put on top?- OK.
0:10:09 > 0:10:14That is something called lardo which is a cured pork back fat
0:10:14 > 0:10:17which is very flavoursome, really tasty,
0:10:17 > 0:10:20salty, porky kind of flavours. If you haven't got lardo,
0:10:20 > 0:10:22you can use something like Parma ham which is...
0:10:22 > 0:10:26Sorry, chef. Serrano ham. We're with a Spanish person. We can't use...
0:10:26 > 0:10:30You know what, even better, nice, fat from the iberico, jamon iberico.
0:10:30 > 0:10:34- Yeah.- Heaven.- Some iberico.- Oh, yeah.- There we go. There we go.
0:10:34 > 0:10:38So, we can use some wonderful Spanish ingredients,
0:10:38 > 0:10:41rather than just...
0:10:42 > 0:10:46..the Parma ham. So, all we've done is just wilted that down
0:10:46 > 0:10:49just a little bit over the top. Then we're going to dress it
0:10:49 > 0:10:51with a little bit of this cooking butter that's got
0:10:51 > 0:10:55a lovely smoky kind of flavour going through from the smoked butter.
0:10:55 > 0:10:57- Wow.- Dress the top of that.
0:10:57 > 0:11:03- Amazing.- We're going to grate on a little bit of the lemon zest.
0:11:03 > 0:11:06What happens when you put citrus on at the last minute...
0:11:06 > 0:11:10- Citrus contains a huge amount of oil...- OK.- ..in that skin
0:11:10 > 0:11:13and it gives it a real fresh kick right at the end.
0:11:13 > 0:11:16Then into that...
0:11:16 > 0:11:18a few little crumbly pieces...
0:11:18 > 0:11:22you want to keep them quite chunky, of Parmesan.
0:11:22 > 0:11:27And then on top of that, another piece or two of the chervil.
0:11:27 > 0:11:31Boys, come on over. You can come and have a try of this.
0:11:31 > 0:11:34- Well, hang on.- Hold on, boys. You'll have to fight for it.
0:11:34 > 0:11:37- You'll have to fight for it, boys. - I don't think so.
0:11:37 > 0:11:40Then just a little bit of pork sauce.
0:11:40 > 0:11:42- That looks amazing, doesn't it? - We'll use the butter spoon.
0:11:42 > 0:11:44A little bit of sauce,
0:11:44 > 0:11:48- just enhance that porky flavour. - That would take me hours to make.
0:11:48 > 0:11:51- I couldn't do that. There's no way. - I tell you what I forgot,
0:11:51 > 0:11:55on the top here, we've got some green raw asparagus.
0:11:55 > 0:11:57Get yourselves knives and forks. Get in there.
0:11:57 > 0:12:00- Two different types of asparagus. - I'm going to go first cos I'm a girl.
0:12:00 > 0:12:03You go first, you're a girl.
0:12:03 > 0:12:05- Get in there.- I'm going to have a bit of that cheese.
0:12:05 > 0:12:09- White asparagus. Beautiful, rich, meaty.- Oh, my God.
0:12:09 > 0:12:13- How are we getting on? - That's beautiful.- Tasty? Very simple.
0:12:13 > 0:12:16- Amigo, spring is here.- Very simple. - Fabulous.- Really fresh, isn't it?
0:12:16 > 0:12:19OK. Now, in every show, we're getting out and about
0:12:19 > 0:12:22and visiting some of our favourite chefs on their home turf.
0:12:22 > 0:12:25Today's field trip is to Cornwall to see Nathan Outlaw
0:12:25 > 0:12:28who's shopping for fish in the beautiful Port Isaac.
0:12:37 > 0:12:40This time of year in Cornwall, springtime is fantastic.
0:12:40 > 0:12:43The sun's starting to shine, it's starting to warm up a bit
0:12:43 > 0:12:47and I tell you what, the ingredients are starting to get fantastic as well.
0:12:47 > 0:12:49It gives us so much flexibility to what we could put on the menu
0:12:49 > 0:12:53and today I've got a recipe that encapsulates springtime for me.
0:12:53 > 0:12:55There's only one thing for it.
0:12:55 > 0:12:57It's me, the fish man, so I need to go and get some fish.
0:13:05 > 0:13:09- Morning, Nathan. How are you?- Cool, yeah. I'm after some turbot.
0:13:09 > 0:13:12- Have you got any turbot?- Yeah. I'll show you what we've got today.
0:13:12 > 0:13:15- Cheers.- There you go. A nice decent-sized turbot there.
0:13:15 > 0:13:18That's perfect. I just want a couple of steaks off it.
0:13:18 > 0:13:22- Box it up and I'll take the whole thing.- I'll do that right now. - Cheers.- No problem.
0:13:24 > 0:13:30- There you go.- Cheers. Thank you very much. Nice one. Take care.- Take care.
0:13:41 > 0:13:44Now, we've got a lovely Spring Kitchen recipe for you.
0:13:44 > 0:13:47Turbot with bacon, peas and all cooked in ale.
0:13:47 > 0:13:50So, the most important ingredient is the turbot we've picked up
0:13:50 > 0:13:54this morning. Ale, very, very important ingredient.
0:13:54 > 0:13:56Some lovely, lovely peas.
0:13:56 > 0:13:58Some bacon and then there's a few shallots,
0:13:58 > 0:14:01rosemary and garlic in there as well, just to bring it all together.
0:14:01 > 0:14:04I think it's a beautiful Spring Kitchen recipe.
0:14:04 > 0:14:07Now, the first thing we need to do is to grill the bacon.
0:14:07 > 0:14:09Lovely smoked, streaky bacon.
0:14:09 > 0:14:12I want to get that nice and crispy.
0:14:12 > 0:14:15Now, the next thing we need to do is get a pan nice and hot.
0:14:15 > 0:14:19Some rapeseed oil in there. Just some light rapeseed oil.
0:14:19 > 0:14:21A bit of butter.
0:14:21 > 0:14:25OK. So, once the butter's starting to melt and starting to bubble,
0:14:25 > 0:14:27we've got some whole shallots that we've already peeled.
0:14:27 > 0:14:32I'm cooking this for two people. I'm allowing about five shallots each.
0:14:32 > 0:14:35Then it looks a bit strange cooking whole garlic cloves,
0:14:35 > 0:14:38but trust me, once they've cooked, they'll be lovely.
0:14:38 > 0:14:41Whole garlic cloves in there as well. About three a portion.
0:14:41 > 0:14:42A little bit of rosemary as well.
0:14:45 > 0:14:48OK. So, once you've got a little bit of colour on the shallots and garlic,
0:14:48 > 0:14:51next thing we need to add to that is some red wine vinegar.
0:14:51 > 0:14:55It's important to add vinegar to things, just for acidity.
0:14:55 > 0:14:57So, the vinegar goes in...
0:14:57 > 0:15:01and we just reduce that down so there's almost nothing left at all.
0:15:03 > 0:15:05OK, so the bacon's done.
0:15:05 > 0:15:08We'll leave that to one side to let it cool down
0:15:08 > 0:15:11and then chop through that later.
0:15:11 > 0:15:14I've made some fish stock with the turbot bones.
0:15:14 > 0:15:17A little tip for getting a lovely flavour from your fish stock
0:15:17 > 0:15:18is to roast the bones.
0:15:18 > 0:15:20You will get a lovely, flavourful, roasted fish stock,
0:15:20 > 0:15:22as opposed to that boiled fish stock.
0:15:24 > 0:15:26Once the fish stock comes to the boil,
0:15:26 > 0:15:27the next thing to do is add the ale,
0:15:27 > 0:15:30one of the most important ingredients of this braising liquor.
0:15:32 > 0:15:35The next thing to do is season the turbot steaks.
0:15:37 > 0:15:40All we do is pop the turbot straight into the stock.
0:15:40 > 0:15:42If you haven't got turbot and can't afford it,
0:15:42 > 0:15:44because it is quite expensive, a piece of hake
0:15:44 > 0:15:46will work perfectly in here as well.
0:15:46 > 0:15:48It's perfect for white fish.
0:15:48 > 0:15:51Cover with foil.
0:15:51 > 0:15:54Let tick over for ten minutes.
0:15:54 > 0:15:56I know that'll cook the fish just right.
0:15:56 > 0:15:59If it's a bit thinner than my fish, take a bit less.
0:15:59 > 0:16:03If it's a whole fish it's going to take a bit longer.
0:16:03 > 0:16:06Whilst that's cooking, the next thing we need to do is chop parsley
0:16:06 > 0:16:08and chop through this bacon.
0:16:08 > 0:16:09Don't waste that.
0:16:09 > 0:16:13That's flavour on the tray, that will go in at the end as well.
0:16:13 > 0:16:17It's quite rough. The finer you chop them, the more the essential oils
0:16:17 > 0:16:19and flavour go into the chopping board.
0:16:19 > 0:16:22You're better off having that in your pan.
0:16:23 > 0:16:26Then with the bacon, we are going to just cut across the rasher,
0:16:26 > 0:16:30and we'll sprinkle that over the top at the end.
0:16:30 > 0:16:33The turbot's been cooking for about eight to ten minutes.
0:16:33 > 0:16:34I'm going to remove the foil.
0:16:36 > 0:16:38We have got this baking tray and, as I said before,
0:16:38 > 0:16:40there's flavour in there.
0:16:40 > 0:16:42It may look like a dirty tray to you, but it's not,
0:16:42 > 0:16:44it's all the flavour from the bacon. Take that out.
0:16:46 > 0:16:48That's the good thing about fish on the bone,
0:16:48 > 0:16:51turbot in particular. It rests like a piece of meat.
0:16:51 > 0:16:53A lot of people have probably cooked turbot,
0:16:53 > 0:16:56served it straightaway and thought, "That's quite tough."
0:16:56 > 0:17:00It's because it needs to rest like meat. That's the answer to that.
0:17:00 > 0:17:04Whilst that's resting, get this to the boil, then we need some richness.
0:17:04 > 0:17:07A nice piece of butter will do the trick.
0:17:07 > 0:17:08A little bit of butter.
0:17:11 > 0:17:13Once the butter is incorporated,
0:17:13 > 0:17:15we are going to add the fresh peas to it.
0:17:18 > 0:17:22All we need do now is peel the turbot.
0:17:22 > 0:17:25The reason why I do that is the skin's not very nice to eat.
0:17:25 > 0:17:27It's all right if it's crisped up,
0:17:27 > 0:17:29but we are going to remove the skin,
0:17:29 > 0:17:31then pop the turbot back in.
0:17:36 > 0:17:40And then all-important, all them juices that are on there,
0:17:40 > 0:17:46the bacon fat and any resting juices from the fish goes in there as well.
0:17:46 > 0:17:49Then the last thing we do is add the parsley.
0:17:51 > 0:17:52Give it a stir.
0:17:54 > 0:17:55That's it.
0:17:55 > 0:17:57All we've got to do now is plate it up.
0:17:58 > 0:18:01Lovely turbot.
0:18:01 > 0:18:04You have to swim around a bit for the shallots.
0:18:09 > 0:18:14A few spoonfuls of that lovely braising liquor.
0:18:14 > 0:18:15Oh, looks lovely!
0:18:15 > 0:18:19We'll finish the whole thing off with some crispy bacon.
0:18:21 > 0:18:25There you have it, that's my lovely braised turbot in beer,
0:18:25 > 0:18:27with peas, shallots and bacon.
0:18:29 > 0:18:32I can't let that go without tasting it because it looks lovely.
0:18:37 > 0:18:39That's very good.
0:18:39 > 0:18:41Tastes of spring.
0:18:41 > 0:18:45Lovely peas, salty bacon, meaty fish and then beer.
0:18:45 > 0:18:47What can be wrong with that?
0:18:54 > 0:18:55Thank you very much, Nathan.
0:18:55 > 0:18:58I've got to be honest, what could be better than a piece of fish
0:18:58 > 0:19:00poached in beer served with bacon?
0:19:00 > 0:19:03- Sounds amazing to me.- Happy days.
0:19:03 > 0:19:06Jose, you're going to get cooking. What are you doing for us?
0:19:06 > 0:19:08I need your help with this.
0:19:08 > 0:19:10Blanch them.
0:19:10 > 0:19:11- Blanch the peas.- Yeah.
0:19:11 > 0:19:15- Then I'm going to start chopping some aubergines.- We'll get chopping.
0:19:15 > 0:19:19Then you're going to help me with some red onions and white onions.
0:19:19 > 0:19:21On it, chef.
0:19:21 > 0:19:25- These peas are going into some boiling, salted water.- Absolutely.
0:19:25 > 0:19:27These are frozen peas, not fresh.
0:19:27 > 0:19:30- Nothing wrong with that. - Nothing wrong with that.
0:19:30 > 0:19:33Resident farmer Dave. What do we make of frozen peas?
0:19:33 > 0:19:35They are brilliant.
0:19:35 > 0:19:39Actually, peas dehydrate so quickly after you've harvested them,
0:19:39 > 0:19:41so freezing them is the best thing you can do for them.
0:19:41 > 0:19:44They maintain their nutritional balance
0:19:44 > 0:19:46and keeps all the vitamins and minerals in there.
0:19:46 > 0:19:50So what happens... The sugar starts to turn to starch?
0:19:50 > 0:19:52That's part of the process.
0:19:52 > 0:19:55Then the vitamins and mineral contents start to degrade
0:19:55 > 0:19:58and they just don't taste nice after that.
0:19:58 > 0:20:00So frozen peas are the way forward.
0:20:00 > 0:20:05Absolutely, and they take, like, 25 seconds, something like that,
0:20:05 > 0:20:08to go from the plant to the fridge.
0:20:08 > 0:20:13Really? That's how quickly they have to get from field. I love that!
0:20:13 > 0:20:15- Busy, busy.- Huge operation.
0:20:15 > 0:20:18- Pea farmers are super busy - quick hands.- Indeed!
0:20:20 > 0:20:22OK.
0:20:22 > 0:20:26I am dicing red onion, white onion.
0:20:26 > 0:20:28This is a Spanish onion, I take it?
0:20:28 > 0:20:30Absolutely has to be.
0:20:30 > 0:20:33And we are making something that you call...?
0:20:33 > 0:20:35Pisto.
0:20:35 > 0:20:40I've got to be honest, it looks very similar to ratatouille to me.
0:20:40 > 0:20:43It is. Every country has something similar.
0:20:43 > 0:20:47Because a Spanish man is doing it, it makes it pisto and not French.
0:20:47 > 0:20:53Nothing wrong with French. Some of them, yeah, but not all of them!
0:20:53 > 0:20:55THEY LAUGH
0:20:55 > 0:20:59- I love France.- I love France and have huge friends there.
0:20:59 > 0:21:01We just love it!
0:21:01 > 0:21:02THEY LAUGH
0:21:02 > 0:21:06- OK, so...- You know.- Careful what you say!
0:21:06 > 0:21:09No, I love them. Don't get me wrong.
0:21:09 > 0:21:10I love French cooking as well.
0:21:10 > 0:21:15OK. That's sorted. We love France.
0:21:15 > 0:21:18Leave it now! Let France go.
0:21:18 > 0:21:21Anyway, we're going to start the courgette.
0:21:21 > 0:21:26So the stem out, leave it there.
0:21:26 > 0:21:29And I need some of the courgette.
0:21:29 > 0:21:31If you don't have flowers,
0:21:31 > 0:21:35because it's difficult to find it now, just cut them,
0:21:35 > 0:21:39take the white piece out.
0:21:39 > 0:21:42Then you can stuff with the pisto.
0:21:42 > 0:21:46So you are stuffing the whole courgette instead of the flower.
0:21:46 > 0:21:48Courgette flowers good this time of year, Dave, they coming through?
0:21:48 > 0:21:52They're starting to come through from the greenhouse grown,
0:21:52 > 0:21:55but within the next month to six weeks, you will start to see more.
0:21:55 > 0:21:58- Seen those before?- Yes, I didn't know you could eat them.
0:21:58 > 0:22:01- Yeah, lovely.- You learn something new every day.
0:22:01 > 0:22:04Something new every day. Something about peas, we learned that Jose
0:22:04 > 0:22:08- likes French people. - Loves French people.
0:22:08 > 0:22:10Change the conversation please!
0:22:10 > 0:22:13The first time my mum saw that was, like,
0:22:13 > 0:22:16"How can you take this one from the garden - no!"
0:22:17 > 0:22:20They need to grow! And now she loves it.
0:22:20 > 0:22:22Are we going to get some courgette into there?
0:22:22 > 0:22:24Yeah. Some courgette there.
0:22:24 > 0:22:28- So we have onion, courgette, aubergine.- Garlic.
0:22:28 > 0:22:30- And tomatoes?- Yes.
0:22:30 > 0:22:33- We are sweating it down. - Salt and pepper.
0:22:33 > 0:22:36What is interesting is the courgette that you've got with the flower,
0:22:36 > 0:22:39- that's the female flower.- OK.
0:22:39 > 0:22:41On courgette plants, the males,
0:22:41 > 0:22:44it's just a stalk with a double-sized flower
0:22:44 > 0:22:48- and nothing else on it. So yes, you are eating a female.- Amazing.
0:22:48 > 0:22:52THEY LAUGH
0:22:54 > 0:22:56Anyway...
0:22:56 > 0:22:58Change the conversation now. Again.
0:22:58 > 0:23:01That should be like this, yeah?
0:23:01 > 0:23:04Slow cook, lovely colour.
0:23:04 > 0:23:07So we have started off like this and sweated it down to this.
0:23:07 > 0:23:10So we have ended up with ratatouille or pisto.
0:23:10 > 0:23:13Then stuff it in the flower like that.
0:23:15 > 0:23:16Oo-er.
0:23:16 > 0:23:21So you can stuff courgette flowers with pretty much anything,
0:23:21 > 0:23:26- a fish mousse, maybe some rice, risotto.- Morcilla - black pudding.
0:23:26 > 0:23:29Black pudding, there we go.
0:23:29 > 0:23:32Anything else that's Spanish that we can stuff it with?
0:23:32 > 0:23:39- You know brandada? Brandade in French.- Like salt cod?
0:23:39 > 0:23:42- Yeah.- Salt cod, brandade.
0:23:42 > 0:23:46Flower in egg... Like that.
0:23:47 > 0:23:50And straight into the fryer.
0:23:50 > 0:23:54So you've dipped the courgette flower into plain flour?
0:23:54 > 0:23:55Yes, and egg.
0:23:55 > 0:23:59I have one here already done, just in case.
0:23:59 > 0:24:02- This is a kind of batter?- Yes.
0:24:02 > 0:24:07We call in Spain, a la Romana. Which means Roman-style.
0:24:07 > 0:24:10- Romany-style.- Yeah, I don't know why.
0:24:10 > 0:24:16So in the Thermomix now, I have peas that have been blanched,
0:24:16 > 0:24:19some mint and olive oil, and we are going to puree that together.
0:24:19 > 0:24:22Stick in a good pinch of salt.
0:24:25 > 0:24:27Turn it up.
0:24:27 > 0:24:29BLENDER WHIRRS
0:24:34 > 0:24:35Nice and loud.
0:24:37 > 0:24:38Yeah.
0:24:40 > 0:24:42That is looking good to me.
0:24:42 > 0:24:44Just one more minute.
0:24:44 > 0:24:47I didn't see you in Jose for a long time.
0:24:47 > 0:24:49Do you know what, I was there the other day and I didn't call in.
0:24:49 > 0:24:52Jose seems to be going from strength-to-strength.
0:24:52 > 0:24:56And Bermondsey itself is an area in London, especially,
0:24:56 > 0:24:59that's getting a reputation for some great food coming off.
0:24:59 > 0:25:03- Great food.- You have Maltby Street Market round the corner.
0:25:03 > 0:25:05And then Restaurant Story.
0:25:05 > 0:25:07You have Pizarro there.
0:25:07 > 0:25:10No more Restaurant Story, Maltby, it's a shame.
0:25:10 > 0:25:13But, yeah... It's the place to be, I have to say.
0:25:13 > 0:25:15Bermondsey, very cool.
0:25:15 > 0:25:18It's the people in Bermondsey. They make the area.
0:25:18 > 0:25:20You live in Bermondsey?
0:25:20 > 0:25:22Around Bermondsey.
0:25:22 > 0:25:23HE LAUGHS
0:25:23 > 0:25:25It's just the people there.
0:25:25 > 0:25:28OK. Also, you're doing a bike ride, I understand?
0:25:28 > 0:25:31Don't tell me that. Thank you for reminding me!
0:25:31 > 0:25:35- 420km.- Wow!
0:25:35 > 0:25:38- In India.- Blimey.
0:25:38 > 0:25:40In five days.
0:25:40 > 0:25:42In five days?
0:25:42 > 0:25:46Please, I didn't been on a bike for 25 years.
0:25:46 > 0:25:48For 24 years?
0:25:48 > 0:25:51- 25.- You don't look old enough, chief!
0:25:51 > 0:25:55We might have to get you a bike with special padding on the seat.
0:25:55 > 0:25:59- That's a lot of riding.- I will need something, I'm telling you!
0:25:59 > 0:26:01But it's amazing, it's for a good cause.
0:26:01 > 0:26:04I was going to say, it's got to be for something, surely.
0:26:04 > 0:26:07Raising money for Action Against Hunger.
0:26:07 > 0:26:10I work a lot with them. Great people.
0:26:10 > 0:26:17- The money will go to the charity, to the people, sorry, you know.- Yes.
0:26:18 > 0:26:22- Pea puree there.- On to the plate.
0:26:22 > 0:26:24- Yes.- Cheese is cut.
0:26:24 > 0:26:27So we have the deep-fried courgettes. They look beautiful.
0:26:27 > 0:26:29That soft batter is beautiful.
0:26:29 > 0:26:34It's stunning. It keeps all the humidity in, no, the moisture.
0:26:34 > 0:26:35The moisture.
0:26:35 > 0:26:3915 years living in UK,
0:26:39 > 0:26:43London is my home and my English is still "getting there".
0:26:43 > 0:26:45We're getting there, chef, let's get this plated up.
0:26:45 > 0:26:49- Guys, come and have a taste. Come on over.- Here.
0:26:49 > 0:26:50Some Manchego.
0:26:50 > 0:26:52We have pea herb, some pea cress.
0:26:52 > 0:26:55- Yes.- A little bit of seasoning.
0:26:55 > 0:27:00- Finish with some mint oil.- Wow.
0:27:00 > 0:27:05So it's peas and mint, stuffed courgette flowers, there we go.
0:27:05 > 0:27:07This is right up your street now.
0:27:07 > 0:27:09Knives and forks down here.
0:27:09 > 0:27:11There we go. Cutlery, get in there.
0:27:11 > 0:27:13Loads of it in there.
0:27:13 > 0:27:15Very seasonal. It's spring in one plate.
0:27:15 > 0:27:19- Yeah. It looks really spring-like. - It looks gorgeous.
0:27:19 > 0:27:21- Get in there, guys.- I'm going to.
0:27:21 > 0:27:24That's stuffing of pisto, or ratatouille if you're French.
0:27:24 > 0:27:26Oh, again!
0:27:26 > 0:27:30- With pea puree, mushy peas. - It's good?- Heaven.
0:27:30 > 0:27:32- Thank you very much.- Love it?
0:27:32 > 0:27:34- Can you come and do it at my house? - Absolutely!
0:27:34 > 0:27:36We are going to dip into the BBC food archive
0:27:36 > 0:27:40for a trip to Nigel Slater, for some of his simple suppers.
0:27:40 > 0:27:43First, he's going to make a rhubarb tart before roasting the leftovers
0:27:43 > 0:27:44to go with pan-fried mackerel.
0:27:47 > 0:27:50Some vegetables are easier to grow than others.
0:27:50 > 0:27:54Rhubarb is a hardy plant that comes back every year,
0:27:54 > 0:27:57a really useful thing to have in the kitchen.
0:27:57 > 0:27:59Pull it off.
0:28:01 > 0:28:06Anything that comes easily when you pull it, is fair game.
0:28:09 > 0:28:13It's actually a good idea when you are picking rhubarb,
0:28:13 > 0:28:17not to pick all the leaves on one plant
0:28:17 > 0:28:19but to pick a couple from each one and then move on.
0:28:21 > 0:28:24That way you don't weaken the plant.
0:28:24 > 0:28:27Leftovers aren't just about what you have left.
0:28:27 > 0:28:31The real art to making the most of them is planning ahead.
0:28:31 > 0:28:34Today, I'm going to cook enough rhubarb to make sure
0:28:34 > 0:28:35I have plenty for the week.
0:28:36 > 0:28:40If I come back from the allotment or the bottom of the garden with
0:28:40 > 0:28:44a load of rhubarb, then it's worth cooking it all at once.
0:28:44 > 0:28:48It's very easy to think of rhubarb as something just to put in a crumble.
0:28:48 > 0:28:51It's one of those incredibly versatile
0:28:51 > 0:28:53and useful things to have around.
0:28:55 > 0:28:57You don't do anything fancy with it,
0:28:57 > 0:29:01just quite simply rhubarb, sugar and a little bit of water,
0:29:01 > 0:29:04so you do get some juice.
0:29:04 > 0:29:06I'm going to put it in the oven and leave it
0:29:06 > 0:29:09until it's soft enough to take the point of a knife.
0:29:12 > 0:29:16"Tonight, I'm cooking a rhubarb tart with mascarpone cream.
0:29:18 > 0:29:21"For the base of my tart, all I need is some sweet puff pastry."
0:29:22 > 0:29:25I love making pastry.
0:29:25 > 0:29:26But I haven't got time for it always
0:29:26 > 0:29:29and certainly not during the week, so I use frozen pastry.
0:29:29 > 0:29:31If you buy the good stuff which has butter in it,
0:29:31 > 0:29:33there's nothing wrong with it.
0:29:33 > 0:29:36They have even rolled it out for you,
0:29:36 > 0:29:39but I roll it again so it's even thinner.
0:29:42 > 0:29:45"For each of your tarts, create a rectangle to sit
0:29:45 > 0:29:48"your fruit in by using a knife to score the pastry.
0:29:49 > 0:29:54"Then brush the juice from your roasted rhubarb around the edges
0:29:54 > 0:29:55"to give the pastry a shine.
0:29:57 > 0:30:01"Pop it into a hot oven, it will take about 20 minutes to cook,
0:30:01 > 0:30:04"just in time to create its perfect companion."
0:30:05 > 0:30:10I want something that has a creamy texture to go with
0:30:10 > 0:30:14the crispness of the pastry and the quite sour fruit, but I also want it
0:30:14 > 0:30:18to have that lovely vanilla flavour you get if you make your own custard.
0:30:18 > 0:30:23So I'm going to make a custard flavoured cream.
0:30:24 > 0:30:27"To do that, drop two tablespoons of sugar
0:30:27 > 0:30:30"and a couple of egg yolks in a mixing bowl.
0:30:30 > 0:30:32"Keep the whites for later."
0:30:42 > 0:30:46To the eggs and sugar I am going to add some mascarpone,
0:30:46 > 0:30:50It's just that cool, vanilla-y, creamy smell.
0:30:52 > 0:30:55"And to provide a really deep flavour,
0:30:55 > 0:30:58"add a few generous drops of vanilla extract."
0:31:06 > 0:31:08It smells like cheesecake.
0:31:08 > 0:31:10It's that smell of sugar and cream
0:31:10 > 0:31:14and vanilla that smells like somebody is baking a gorgeous cheesecake.
0:31:14 > 0:31:18"Then beat the egg whites from earlier until thick and fluffy
0:31:18 > 0:31:20"and fold them into the cream.
0:31:20 > 0:31:21"You can make plenty of this
0:31:21 > 0:31:23"and keep it in the fridge for a couple of days.
0:31:23 > 0:31:27"Perfect for cake, or these warm rhubarb tarts."
0:31:27 > 0:31:31This really works for me because it is basically two ingredients,
0:31:31 > 0:31:32pastry and rhubarb.
0:31:33 > 0:31:38"The key to this dish is its simplicity, which makes it quick,
0:31:38 > 0:31:40"easy and absolutely delicious."
0:31:49 > 0:31:51At least once a week I make myself a little treat
0:31:51 > 0:31:54and I really fancy some fish.
0:31:54 > 0:31:58My favourite fish is the cheapest of them all, mackerel.
0:31:58 > 0:32:02I love the colour, those beautiful shimmering blues and silvers,
0:32:02 > 0:32:06but when you cook it, it gets smoky and the skin goes crisp.
0:32:06 > 0:32:08For me, it's the biggest treat of all.
0:32:12 > 0:32:15"The British Isles is abundant with mackerel,
0:32:15 > 0:32:19"making it a cheap fish, and there is so much you can do with it.
0:32:21 > 0:32:22"But for my dinner tonight,
0:32:22 > 0:32:25"I'm cooking fried mackerel and roasted rhubarb.
0:32:28 > 0:32:31"I usually just coat my mackerel with a little flour
0:32:31 > 0:32:34"and lightly fry it with some oil and rosemary,
0:32:34 > 0:32:37"but tonight I want to try something different.
0:32:37 > 0:32:39"I'm combining it with rhubarb.
0:32:39 > 0:32:41"It's not an obvious partner,
0:32:41 > 0:32:44"but the strong flavours work really well together."
0:32:44 > 0:32:48It's one of those ingredients, like gooseberries or lemon,
0:32:48 > 0:32:54that is really sharp and it will cut the richness of the fish.
0:32:54 > 0:32:57It does sound a bit strange, but it really works.
0:33:00 > 0:33:04I am going to put a few capers in there, only because I love them
0:33:04 > 0:33:06and I love that vinegary-ness of them.
0:33:09 > 0:33:12PAN SIZZLES
0:33:12 > 0:33:16I've got the sharp flavours, I feel I want something a bit mellow.
0:33:16 > 0:33:19I want something quite rich to go in this, some sherry vinegar.
0:33:21 > 0:33:26I'm going to put the tiniest little drop in.
0:33:26 > 0:33:29Just a little bit.
0:33:29 > 0:33:30There we are.
0:33:45 > 0:33:49I'm going to put some rhubarb juice in here,
0:33:49 > 0:33:52just so I can dissolve all the crusty bits on the pan,
0:33:52 > 0:33:55all the bits that have caught from the skin.
0:33:55 > 0:33:56And...
0:33:57 > 0:33:59Where all that flavour is.
0:34:01 > 0:34:04It's not a sauce, it's just the juices from the pan.
0:34:12 > 0:34:17"Sweet and savoury, absolutely delicious and a cheap midweek treat."
0:34:24 > 0:34:25Thank you very much, Nigel.
0:34:25 > 0:34:29And if you've never tried mackerel and rhubarb together,
0:34:29 > 0:34:32it is beautiful, you must do it, it is absolutely fantastic.
0:34:32 > 0:34:36Throughout this series we are showcasing some key, seasonal,
0:34:36 > 0:34:40spring ingredients that are at their absolute best at this time of year.
0:34:40 > 0:34:45Today I am doing a recipe with crab, cucumber, apples and spring onions.
0:34:45 > 0:34:46I've got Jose to give me a hand.
0:34:46 > 0:34:50I need you to make me some pasta dough, chief, so let's get going.
0:34:50 > 0:34:54- Thank you.- OK. I am doing crab ravioli,
0:34:54 > 0:34:57and we are using some cucumber
0:34:57 > 0:35:02and it will be in the crab as a stuffing to got with some apple,
0:35:02 > 0:35:03little bit of lemon,
0:35:03 > 0:35:07and we are doing a dressing using cloudy apple juice.
0:35:07 > 0:35:08Amazing.
0:35:08 > 0:35:12This apple juice works so well with crabs, apple is brilliant.
0:35:12 > 0:35:16It contains almost a natural sweetness and acidity together,
0:35:16 > 0:35:20- and it goes very well with fish, really, really well.- Jammy.
0:35:20 > 0:35:23Exactly, jammy. The apple juice is on, into a pan,
0:35:23 > 0:35:26and we're going to reduce it down over quite a high heat
0:35:26 > 0:35:27and bring it to a caramel,
0:35:27 > 0:35:30so it gets that mixture of...that kind of sweetness of a caramel,
0:35:30 > 0:35:33but still a little bit of the acidity of the apple
0:35:33 > 0:35:34that comes through.
0:35:34 > 0:35:38Cucumbers - cucumbers, Dave? They're quintessentially English.
0:35:38 > 0:35:41Any reason why we love them so much in this country?
0:35:41 > 0:35:42I think, historically,
0:35:42 > 0:35:44it's afternoon tea, isn't it? It's high tea.
0:35:44 > 0:35:47That's where cucumbers were always popping their head up.
0:35:47 > 0:35:52But greenhouse-grown cucumbers are now starting to come into season,
0:35:52 > 0:35:54then in about two months' time, all of a sudden,
0:35:54 > 0:35:56because the sun's really got going,
0:35:56 > 0:35:59everyone's really starting to grow cucumbers in their back garden
0:35:59 > 0:36:01and on commercial plots.
0:36:01 > 0:36:02And they're easy to grow.
0:36:02 > 0:36:04They are, they're really easy, actually.
0:36:04 > 0:36:06As long as you keep them well-watered,
0:36:06 > 0:36:08they'll just keep on going.
0:36:08 > 0:36:11But at the moment, there seems to be a modern sensation -
0:36:11 > 0:36:14you can get these real tiny cucumbers now,
0:36:14 > 0:36:16which are coming on the market.
0:36:16 > 0:36:18- Cucamelons.- Exactly.
0:36:18 > 0:36:19They're fantastic, actually -
0:36:19 > 0:36:22they look like tiny little watermelons and they taste beautiful.
0:36:22 > 0:36:25OK, so, I've got a cucumber that's diced
0:36:25 > 0:36:27and I've got a Granny Smith apple -
0:36:27 > 0:36:29Granny Smith apples are really high in acidity
0:36:29 > 0:36:30and I'm just going to grate that.
0:36:30 > 0:36:33I'm coming with the biggest tray in the world.
0:36:33 > 0:36:36The biggest tray in the world - stick that down in front of you.
0:36:36 > 0:36:38You've made pasta dough - this is...
0:36:38 > 0:36:42Actually, it turns out that Jose, as a 25-year-old...
0:36:42 > 0:36:45this is the first time that, as a Spanish chef,
0:36:45 > 0:36:48he's actually ever made an Italian dish, ever made a pasta dish.
0:36:48 > 0:36:52I did it in school, but not really, like...
0:36:52 > 0:36:55If it doesn't work very well, Amanda, I'm very sorry.
0:36:55 > 0:36:57- We'll blame the Spanish guy. - Yeah, blame the Spanish.
0:36:57 > 0:36:59There's nothing wrong with Italian.
0:36:59 > 0:37:01LAUGHTER
0:37:01 > 0:37:05- You love Italians as well, it's fine.- I love Italian people.
0:37:05 > 0:37:07In my restaurant, my Spanish restaurant,
0:37:07 > 0:37:09I have a few Italians working there.
0:37:09 > 0:37:12- There you go.- In Pizarro, yeah.
0:37:12 > 0:37:15I think you're getting yourself into a lot of trouble at the minute.
0:37:15 > 0:37:18I know. I'm going to be like this..."argh!"
0:37:18 > 0:37:21OK, so, listen, what I've got here is some cucumber, some apple
0:37:21 > 0:37:25and some lemon, just the zest of the lemon, and I've salted it.
0:37:25 > 0:37:27Now...
0:37:27 > 0:37:28You salt it, cos what it does
0:37:28 > 0:37:30is it draws the moisture from the vegetables,
0:37:30 > 0:37:33which then means, when you put it into a stuffing,
0:37:33 > 0:37:36it means your ravioli isn't actually going to be really soggy,
0:37:36 > 0:37:38so all the water's already been drawn out.
0:37:38 > 0:37:40Now, I've just squeezed it out with a cloth
0:37:40 > 0:37:42and I'm going to put this into a bowl.
0:37:42 > 0:37:48Then into that...we're going to mix in some beautiful,
0:37:48 > 0:37:50fresh white crab meat.
0:37:50 > 0:37:53- You a big crab fan? - Yeah, I love crab.- Good, good.
0:37:53 > 0:37:57I wish...I'm actually one of these tricky people
0:37:57 > 0:37:59- that has an allergy and I can't eat shellfish.- Really?
0:37:59 > 0:38:02So I have a wonderful, trusty sidekick -
0:38:02 > 0:38:05very similar to the beautiful Debbie McGee,
0:38:05 > 0:38:09except it is Jose Pizarro - who's going to taste this for me,
0:38:09 > 0:38:11and let me know if it's seasoned OK and how we're getting on.
0:38:11 > 0:38:13If you can let me know if that's OK...
0:38:16 > 0:38:17It's OK?
0:38:17 > 0:38:19Thanks, Debbie. All right then.
0:38:19 > 0:38:21- I love it.- I'm just going to dust...
0:38:23 > 0:38:25..dust my board, and we're going to get...
0:38:26 > 0:38:30..a little bit of the pasta dough. This is the pasta dough Jose's made.
0:38:30 > 0:38:32We've rolled it through a pasta machine.
0:38:32 > 0:38:34I'm just going to cut it into squares.
0:38:36 > 0:38:42Then the crab filling is mixed with the cucumber and that apple.
0:38:42 > 0:38:44Just going to pile into the middle.
0:38:44 > 0:38:47Jose's actually searing up...
0:38:50 > 0:38:53..some spring onions for me, to get a beautiful texture
0:38:53 > 0:38:57and taste going on in the inside to give it a very, very nice,
0:38:57 > 0:39:00an amazing toasted onion kind of flavour,
0:39:00 > 0:39:03that almost bittersweet, burnt flavour that comes from it.
0:39:03 > 0:39:07- The smell is just unbelievable. - OK.
0:39:07 > 0:39:09Now, to seal the ravioli,
0:39:09 > 0:39:12I'm just brushing the outside of it with water, rather than egg yolk.
0:39:12 > 0:39:15A lot of chefs would do egg yolks, but I'm going to use water.
0:39:15 > 0:39:18Why is that? Why do you use water instead of egg?
0:39:18 > 0:39:20It doesn't add anything to the dish - if you use egg yolk,
0:39:20 > 0:39:22it's another layer of something that cooks.
0:39:22 > 0:39:24The water will just stick - water and flour together,
0:39:24 > 0:39:28it acts like glue, so what it'll do is it'll just stick together.
0:39:28 > 0:39:29- That's a good tip.- Yeah.
0:39:29 > 0:39:32- And then... - My friend, this smells lovely.
0:39:32 > 0:39:36It does smell absolutely delicious. It does smell fantastic.
0:39:36 > 0:39:38You've got the apple juice coming down -
0:39:38 > 0:39:40- keep an eye on it, chef, don't let it burn.- Absolutely.
0:39:40 > 0:39:42Don't let it burn.
0:39:42 > 0:39:43The trick with the ravioli
0:39:43 > 0:39:49is to try and get all of the air out of the ravioli,
0:39:49 > 0:39:53cos otherwise, when you try poaching it,
0:39:53 > 0:39:56the air will expand and your ravioli will burst,
0:39:56 > 0:39:58which isn't...a great start.
0:39:58 > 0:40:00You spend all that time making pasta dough,
0:40:00 > 0:40:03and then you burst your ravioli - it's not what you want.
0:40:03 > 0:40:08OK. So, cut around the ravioli, and then,
0:40:08 > 0:40:13kind of seal around the edges with your hands, like that,
0:40:13 > 0:40:17and then...you spend the rest of the afternoon making a load more.
0:40:17 > 0:40:21- Yes.- And then we'll stick 'em into the fridge to rest.
0:40:23 > 0:40:30Like with all pasta products and all flour things, pastries,
0:40:30 > 0:40:31you need them to rest,
0:40:31 > 0:40:33so I'm just going to drop a couple of these raviolis
0:40:33 > 0:40:35into boiling, salted water.
0:40:35 > 0:40:38Dust them with a little flour, sit them on a bit of clingfilm,
0:40:38 > 0:40:40and they'll sit fine. We'll leave them there.
0:40:40 > 0:40:43Now, into - where have you gone with my cloth, Jose?
0:40:43 > 0:40:46OK - thank you very much, chef.
0:40:46 > 0:40:48Into the apple reduction,
0:40:48 > 0:40:52we are going to put some toasted nigella seeds.
0:40:52 > 0:40:54Nigella seeds are like onion seeds, basically,
0:40:54 > 0:40:56so they have this beautiful, bitter flavour.
0:40:56 > 0:40:59You can drop them into there, and then whisk into that...
0:40:59 > 0:41:01Put 'em all in, chef, put 'em all in.
0:41:01 > 0:41:03Whisk into that a little of the English rapeseed oil.
0:41:03 > 0:41:06English rapeseed oil is absolutely fantastic. It tastes great,
0:41:06 > 0:41:09but it has that kind of dark, lovely flavour
0:41:09 > 0:41:11that goes very well with spring onions.
0:41:11 > 0:41:14Spring onions, Dave - are they called spring onions
0:41:14 > 0:41:15because of the season?
0:41:15 > 0:41:18Basically, yes, they are - it's exactly the right time of year now.
0:41:18 > 0:41:22To start them off, you'd actually grown them under a canopy,
0:41:22 > 0:41:24huge sheets across fields,
0:41:24 > 0:41:27just to create a small microclimate to warm the ground up.
0:41:27 > 0:41:29But when they actually emerge out of the ground,
0:41:29 > 0:41:32they are literally folded over on themselves,
0:41:32 > 0:41:34and the spring term actually comes from -
0:41:34 > 0:41:38- they pop up out of the ground and stand to attention.- Amazing.
0:41:38 > 0:41:40So they actually...they spring...?
0:41:40 > 0:41:43Literally, they emerge from the ground doubled up in half,
0:41:43 > 0:41:45then they literally just pop up.
0:41:45 > 0:41:47Do they make a noise? "Doooing!"
0:41:47 > 0:41:50- I just like the idea of that, I like the idea.- That would be quality.
0:41:50 > 0:41:54- That would be really quality. - Maybe they do and we don't know.
0:41:54 > 0:41:57These raviolis, the pasta is just being cooked,
0:41:57 > 0:41:59it's been in for about a minute and a half.
0:41:59 > 0:42:02The crab will be cooked - it's already cooked,
0:42:02 > 0:42:04we've just heated it through.
0:42:04 > 0:42:06- Just going to drain it. Spring onions are cooked.- Yeah.
0:42:06 > 0:42:10That looks fantastic. Season this up with a little bit of salt.
0:42:10 > 0:42:11Pinch of pepper.
0:42:13 > 0:42:17And then some chopped chives go on the top, like that.
0:42:17 > 0:42:20Then we're going to plate these up...
0:42:20 > 0:42:22- Thank you, Jose. - The smell is amazing.
0:42:22 > 0:42:24What Jose's done is seared off the spring onions
0:42:24 > 0:42:26and mixed them in with the apple juice dressing.
0:42:26 > 0:42:29So apple juice, rapeseed oil and nigella seeds.
0:42:29 > 0:42:32The crab raviolis go into the bowl.
0:42:33 > 0:42:35They've just been drained.
0:42:35 > 0:42:39And then - thank you very much, thank you -
0:42:39 > 0:42:43then we're just going, on the top, we're just going to dress it
0:42:43 > 0:42:45with a little bit of the spring onions
0:42:45 > 0:42:47and nigella seeds and the apple.
0:42:47 > 0:42:50- Guys, come and try this. Come on... - Coming over.
0:42:50 > 0:42:54Amanda was leaning over, getting desperate to come and eat it.
0:42:54 > 0:42:58We've got more knives and forks, we've got plenty there.
0:42:58 > 0:43:02- Get in there. - I want to try that one, please.
0:43:02 > 0:43:06That sauce looks amazing. Just looks just so...
0:43:06 > 0:43:10- Oh!- The smell, the flavour - you can smell that spring onion.
0:43:10 > 0:43:12I think that adds to the crab, doesn't it?
0:43:12 > 0:43:15- Like we say, it's the spring. - It's the spring, it's the spring.
0:43:15 > 0:43:17"That's like we say, it's the spring"
0:43:17 > 0:43:19- Mmm!- Heavenly. - It really is.
0:43:19 > 0:43:22Well, that's all from us on Spring Kitchen -
0:43:22 > 0:43:26a massive thank you to Jose Pizarro, Dave Finkle and Amanda Abbington.
0:43:26 > 0:43:28And of course, the great Nathan Outlaw.
0:43:28 > 0:43:30All of today's recipes are on the website.
0:43:30 > 0:43:35Please go to bbc.co.uk/springkitchen.
0:43:35 > 0:43:37Thanks very much for watching
0:43:37 > 0:43:39and we'll see you next time - bye-bye.
0:43:39 > 0:43:40Bye!