0:00:02 > 0:00:04Spring is here and we have some great seasonal dishes
0:00:04 > 0:00:07and wonderful company for you to enjoy. Welcome to Spring Kitchen.
0:00:29 > 0:00:33Hello and welcome. We have a great line-up for you this afternoon.
0:00:33 > 0:00:36The Michelin-starred chef Jason Atherton takes us
0:00:36 > 0:00:40to the market before creating a stunning spring recipe with
0:00:40 > 0:00:43sweetbreads, morels and wild garlic especially for us.
0:00:43 > 0:00:46Plus we take a peek into the BBC food archive and join
0:00:46 > 0:00:50the Hairy Bikers who are making a lamb kofta curry
0:00:50 > 0:00:51in their unique style.
0:00:51 > 0:00:56Now, joining me in the studio is one of the best female chefs in the country.
0:00:56 > 0:00:58She's the head chef of the Michelin-starred
0:00:58 > 0:01:00Northcote Manor in Lancashire. It's Lisa Allen.
0:01:00 > 0:01:04And we've got a special Spring Kitchen expert to tell us
0:01:04 > 0:01:07all about the best cuts of meat on offer at this time of year.
0:01:07 > 0:01:10It's our very own butcher, it's Andy Kirk. Hello to the two of you.
0:01:10 > 0:01:12I need to get you back for that.
0:01:12 > 0:01:13Spring a good time of year?
0:01:13 > 0:01:15- Great, love it.- Love it?
0:01:15 > 0:01:17All the green shoots coming through from a chef's point of view.
0:01:17 > 0:01:20- It's lovely.- Definitely. Different things to use, coming out of winter
0:01:20 > 0:01:23so it's a little bit more fresher and it's just a great time of year.
0:01:23 > 0:01:25- And Andy?- Yeah, of course.
0:01:25 > 0:01:28- It's the classic spring lamb. - Classic spring lamb for you.- Yeah.
0:01:28 > 0:01:30OK. So now, our guest is a comedienne,
0:01:30 > 0:01:35but self-proclaimed grumpy old woman. So hopefully we can win her over today.
0:01:35 > 0:01:37It's Jenny Eclair, everybody.
0:01:37 > 0:01:41- Hello, hello. We shall see about that.- About winning you over?- Yes.
0:01:41 > 0:01:43- Well, hopefully we can win you over with some food.- With food!
0:01:43 > 0:01:47- I'm quite greedy.- Are you? - Yes.- OK.- Horrifically greedy.
0:01:47 > 0:01:48And what is your favourite food?
0:01:48 > 0:01:52Well, we're on tour at the moment so we eat all the time
0:01:52 > 0:01:53because obviously if your
0:01:53 > 0:01:56blood sugar levels drop, you turn on each other.
0:01:56 > 0:01:58Three ladies travelling round the country,
0:01:58 > 0:02:00so we have to be constantly fed.
0:02:00 > 0:02:03But we do have a bit of a pork pie theme going on.
0:02:03 > 0:02:05- I like the pork pie theme.- Do you?
0:02:05 > 0:02:09I love pork pies and we'll come onto that. I'm a big pork pie fan.
0:02:09 > 0:02:11So, listen, let's find out what else we've got on offer today.
0:02:11 > 0:02:13Lisa, what are you going to be cooking?
0:02:13 > 0:02:16Well, I'm going to do something a little bit sweet and different.
0:02:16 > 0:02:18So, I'm going to do a thyme meringue with lemon curd,
0:02:18 > 0:02:20celeriac and celery sorbet.
0:02:20 > 0:02:21That sounds mad!
0:02:21 > 0:02:25It does sound bonkers but absolutely delicious.
0:02:25 > 0:02:27We tried it in rehearsal and it is lovely.
0:02:27 > 0:02:31And then later on, I'm going to be doing a recipe with lamb shank.
0:02:31 > 0:02:34I'm going to braise the lamb shanks with some bay leaves and serve it
0:02:34 > 0:02:37with borlotti beans and some merguez sausages.
0:02:37 > 0:02:40- I like that.- Good, OK, so... - Right up my street.
0:02:40 > 0:02:43OK, well, listen, for the first recipe, I'm going
0:02:43 > 0:02:45to be using a very fashionable tail fillet of beef.
0:02:45 > 0:02:49- Andy, you're going to tell us about beef fillet in a minute.- I will.
0:02:49 > 0:02:51But we're going to head that way and do a little bit of cooking.
0:02:51 > 0:02:54- Come on, girl.- Oh, not me! - All right, I'll cook.
0:02:54 > 0:02:56- I haven't even washed my hands! - Well, that's OK, you sit there.
0:02:56 > 0:02:58- I won't get you to touch... - I'm filthy!
0:02:58 > 0:03:00Let me explain who Andy is first of all.
0:03:00 > 0:03:01Well, he's the meat expert.
0:03:01 > 0:03:05Andy is a meat expert, but he is actually my real life butcher.
0:03:05 > 0:03:07He delivers to me every day
0:03:07 > 0:03:10and most of the time, we spend a lot of time on the phone talking.
0:03:10 > 0:03:12It's pretty much more about football than it is about meat.
0:03:12 > 0:03:14I have to be honest with you.
0:03:14 > 0:03:17But, Andy, this time, no football, chief, no football,
0:03:17 > 0:03:20- just talk to us about meat.- Well, I wouldn't mind.- Tail fillets of beef.
0:03:20 > 0:03:24It's the end piece of beef of the fillet that not many,
0:03:24 > 0:03:26as a chef's point of view, we don't use very much because it
0:03:26 > 0:03:30- doesn't always...presentation wise it doesn't look so great.- Exactly.
0:03:30 > 0:03:33But it's perfect for a stir-fry, obviously what you're doing,
0:03:33 > 0:03:35flash frying, nice fillet medallions.
0:03:35 > 0:03:37I mean, you've actually got a lovely piece there.
0:03:37 > 0:03:40It's the Herefordshire cross Aberdeen Angus, which is immense.
0:03:40 > 0:03:42How many would you use that for?
0:03:42 > 0:03:45- Is that just for one or is that for two?- Well, I can't see it from here.
0:03:45 > 0:03:48I can't handle it. I can't handle it.
0:03:48 > 0:03:50You've got two portions there at least.
0:03:50 > 0:03:53It's because his eyesight's going and he's very old. That's it.
0:03:53 > 0:03:54That's why he can't see it.
0:03:54 > 0:03:57If you carry on like that, we're talking football.
0:03:57 > 0:03:58So, that's for two. OK.
0:03:58 > 0:04:00Well, that probably is for two.
0:04:00 > 0:04:02We're going to cook it and slice it and then all of us
0:04:02 > 0:04:03are going to eat it, to be fair.
0:04:03 > 0:04:06- There's not going to be much to go round.- There's not, no.
0:04:06 > 0:04:09But don't worry, there's plenty of food coming later.
0:04:09 > 0:04:11I've got some shallots and butter, a little bit of salt and pepper
0:04:11 > 0:04:13and we're going to cook that down nicely
0:04:13 > 0:04:15because we're going to be making a mushroom...
0:04:15 > 0:04:18well, a mushroom ketchup
0:04:18 > 0:04:21or mushroom puree or sauce so...
0:04:21 > 0:04:24I was reading that you actually have a tomato allergy, is that right?
0:04:24 > 0:04:27Oh, it's so boring. It is the dullest thing in the world.
0:04:27 > 0:04:29Quite a few people have it.
0:04:29 > 0:04:32Tomatoes give me mouth ulcers and because I talk for a living,
0:04:32 > 0:04:33I just can't afford to have them,
0:04:33 > 0:04:37so I have to cut all sorts of red things out of my diet.
0:04:37 > 0:04:40Now, it could be hormonal, just to make things more complicated,
0:04:40 > 0:04:42but I never had it as a child.
0:04:42 > 0:04:47It hit me when I was in my late 40s and prevention is better than cure,
0:04:47 > 0:04:50so I have to have... I'm very difficult to feed
0:04:50 > 0:04:53because most things have got tomatoes in, haven't they?
0:04:53 > 0:04:55A lot of things do have tomatoes in, and they're used in
0:04:55 > 0:04:59so many different ways because they contain a high acidity level.
0:04:59 > 0:05:03Well, this'll be it, won't it? It's either tomatoes or chardonnay.
0:05:05 > 0:05:07You have to be very careful.
0:05:07 > 0:05:10And I've just realised that you've got some shelves down here
0:05:10 > 0:05:13and I'm so short that I've put my feet up on this shelf
0:05:13 > 0:05:15and they're nearly in the butter dish.
0:05:15 > 0:05:17Don't worry, we won't use that butter.
0:05:17 > 0:05:20This is for the recipe later on. We're going to ditch the butter.
0:05:20 > 0:05:21I've already asked...
0:05:21 > 0:05:24Change the butter, Jenny Eclair's feet have been in there.
0:05:24 > 0:05:27- My trotters.- Jenny Eclair's trotters have been in there.
0:05:27 > 0:05:29I've already asked your meat expert what
0:05:29 > 0:05:31he would do with a certain cut of meat.
0:05:31 > 0:05:32I've shown him my ankles.
0:05:34 > 0:05:37He hasn't got a clue what he'd do with them.
0:05:37 > 0:05:38What are you putting in there?!
0:05:38 > 0:05:41That's probably the first time Andy's been lost for words.
0:05:41 > 0:05:42- I'll be honest with you. - He couldn't speak.
0:05:42 > 0:05:45OK, so this is demerara sugar.
0:05:45 > 0:05:48Ketchup basically is a mixture of vinegar
0:05:48 > 0:05:50and sweetness, it's that balance.
0:05:50 > 0:05:52So, we've got some demerara sugar, some mushrooms,
0:05:52 > 0:05:54a little bit of butter, the shallot,
0:05:54 > 0:05:57then we're going to cover it with white wine vinegar.
0:05:57 > 0:06:01- We kind of reduce it all down and cook it all together.- Right.
0:06:01 > 0:06:06- And then into that, a couple of salted anchovies.- Right you are.
0:06:06 > 0:06:09So these anchovies, they're just all about flavour, don't worry.
0:06:09 > 0:06:10It's complicated, isn't it?
0:06:10 > 0:06:16It's not, it's very easy, and we'll also do some crispy
0:06:16 > 0:06:19shallot rings whilst we're here to go on top.
0:06:19 > 0:06:21Shallot rings go beautifully with steaks.
0:06:21 > 0:06:24And we're going to do some shallot rings to go with it and then...
0:06:24 > 0:06:26So, tour, Jenny, you're on tour at the minute.
0:06:26 > 0:06:28Yes, we're on the road at the moment.
0:06:28 > 0:06:32- And it's with Grumpy Old Women Live. - So, this is based on the TV show?
0:06:32 > 0:06:34Well, sort of but not.
0:06:34 > 0:06:39Grumpy Old Women on the television was massively, massively successful
0:06:39 > 0:06:42and the TV producer and I had a drink in the pub about
0:06:42 > 0:06:46ten years ago and we came up with the idea to do a live version.
0:06:46 > 0:06:48She said it was her idea, I say it's my idea.
0:06:48 > 0:06:50We will end up in court over it.
0:06:50 > 0:06:54And since then, we've written three of these live grumpy extravaganzas
0:06:54 > 0:06:57and they're completely stand-alone shows so this third one,
0:06:57 > 0:07:0050 Shades Of Beige, is an entirely new show
0:07:00 > 0:07:04- and different from the two that went before.- 50 Shades Of Beige?
0:07:04 > 0:07:09- Yeah, yes. You know when that book came out last year?- I have no idea.
0:07:09 > 0:07:12No idea which book you're talking about.
0:07:12 > 0:07:15- So, I just thought "Well, here's a marketing opportunity."- Do carry on.
0:07:15 > 0:07:18Don't worry, I can raise my voice over that!
0:07:18 > 0:07:20Don't you worry, dear.
0:07:20 > 0:07:24I'm not going to let that put me off plugging my show.
0:07:24 > 0:07:27So, as I say, this is the third one and we've just started,
0:07:27 > 0:07:29so we're still quite fresh.
0:07:29 > 0:07:31But it's more theatrical and a bigger show.
0:07:31 > 0:07:34They're physically quite hard work.
0:07:34 > 0:07:39- And how many shows do you do in a day? One or two?- Try not to kill us!
0:07:39 > 0:07:42- We can really only do one show a day.- OK.
0:07:42 > 0:07:46Anyway, food-wise on this tour, in the show,
0:07:46 > 0:07:49there's a thing about why Grumpy Old Women are so grumpy,
0:07:49 > 0:07:52because we're so tired, because we do sleep too much, and we do
0:07:52 > 0:07:56a pie chart of what constitutes a normal day in the life of a grumpy.
0:07:56 > 0:08:00- Yeah.- And the pie chart is a big pork pie. We take the lid off this
0:08:00 > 0:08:02pork pie and then there's a mathematical chart underneath.
0:08:02 > 0:08:05- And you're a big pork pie fan? - Big pork pie fan.
0:08:05 > 0:08:06There's another bit in the show where
0:08:06 > 0:08:10I come out as not being a chocolate lover, preferring a pork pie.
0:08:10 > 0:08:12- You're NOT a chocolate lover? - No, I don't like chocolate.
0:08:12 > 0:08:16And I do some stuff about, "Wouldn't it be great if you went to
0:08:16 > 0:08:21"a hotel and they turned your bed down and left a pork pie on your pillow?"
0:08:21 > 0:08:23That night, in Salisbury,
0:08:23 > 0:08:26got back to the hotel. Pork pies on our pillows!
0:08:26 > 0:08:27Pork pie on your pillow?
0:08:27 > 0:08:31And you think, "Oh, well, I won't eat that at midnight what a ridiculous thing."
0:08:31 > 0:08:34Mmm-hm-hm! Absolutely delicious.
0:08:34 > 0:08:36So, yes, there's a lot of um...
0:08:36 > 0:08:39We have a rider, obviously, because we are very rock'n'roll.
0:08:39 > 0:08:42So a rider is actually the demands that you make
0:08:42 > 0:08:47- in your dressing room and yours is a pork pie? - No, we don't actually. It's salads.
0:08:47 > 0:08:51It's good quality salads from a certain shop on the high street.
0:08:51 > 0:08:54- Anyway...- Come on over.- Oh, look!
0:08:54 > 0:08:56What's this? This is the mushroom ketchup?
0:08:56 > 0:08:58This is the mushroom ketchup or puree.
0:08:58 > 0:09:00And then we've got the flash-fried steak,
0:09:00 > 0:09:03so it's still nice and pink in the middle.
0:09:03 > 0:09:04Very hot on the outside.
0:09:04 > 0:09:06- Wow!- We're going to get some knives and forks.
0:09:06 > 0:09:09Lisa, they're underneath there, if you could grab some.
0:09:09 > 0:09:11My feet have been nowhere near those.
0:09:11 > 0:09:14Nowhere near the knives and forks.
0:09:14 > 0:09:15How kind, thank you.
0:09:15 > 0:09:18A bit of seasoning. You like your meat rare, don't you?
0:09:18 > 0:09:23Well, I don't seem to have much choice! It's too late now.
0:09:23 > 0:09:25We're just going to put that on. A little bit
0:09:25 > 0:09:27of very tasty parsley that goes on there.
0:09:27 > 0:09:30I was a bit worried you were going to overcook that, Tom.
0:09:30 > 0:09:31Come on, Andy, come on!
0:09:31 > 0:09:33Some crispy shallot rings and then you know what?
0:09:33 > 0:09:36I'm going to drizzle it with a little bit of beautiful
0:09:36 > 0:09:40English rapeseed oil, and in you go, guys. Just get in there.
0:09:40 > 0:09:42Flash-fried steak, mushroom ketchup,
0:09:42 > 0:09:45some crispy shallots and a bit of rapeseed oil.
0:09:45 > 0:09:47And you managed that all the time while I was yakking on,
0:09:47 > 0:09:51- in your ear and you did that. - They were beautiful dulcet tones.
0:09:51 > 0:09:53They were beautiful dulcet tones.
0:09:53 > 0:09:55- Can I squeeze in there? - I'm so sorry, but this is...
0:09:55 > 0:09:59- How are we doing? We like it? Are we happy?- I'm getting there.- Love it?
0:09:59 > 0:10:00All right, brilliant.
0:10:00 > 0:10:02OK, now in every show, we're getting out
0:10:02 > 0:10:05and about and visiting some of our favourite chefs
0:10:05 > 0:10:08on their home turf for their take on spring ingredients.
0:10:08 > 0:10:10Today we join Jason Atherton in search of some
0:10:10 > 0:10:12morels for a sweetbread risotto.
0:10:20 > 0:10:21This is spring time.
0:10:21 > 0:10:24One of the most exciting times of the year for me as a chef.
0:10:24 > 0:10:25At my restaurant, this is
0:10:25 > 0:10:27when we start to get rid of all the root vegetables
0:10:27 > 0:10:29and all the heavy dishes and transform them
0:10:29 > 0:10:32into something more exciting - all those beautiful light ingredients
0:10:32 > 0:10:36like peas, morels, asparagus, spring lamb and wild garlic.
0:10:36 > 0:10:38And I love to get out of my kitchen
0:10:38 > 0:10:41and come down to a market to find out exactly what's going on,
0:10:41 > 0:10:44and there's no better place than the world famous Borough market.
0:10:49 > 0:10:53Afternoon. So, I'm after some beautiful new season ingredients.
0:10:53 > 0:10:55- I see you've got morels.- Yep.
0:10:55 > 0:10:57I see you've got some three-cornered leeks, some wild garlic.
0:10:57 > 0:11:00Obviously, you know, this is what spring's all about.
0:11:00 > 0:11:01A dozen morels, if that's possible?
0:11:01 > 0:11:04- A couple of hundred grams of wild garlic.- Happy?
0:11:05 > 0:11:09So, I've got some fantastic morels and some great wild garlic,
0:11:09 > 0:11:11and I just cannot wait to cook it for you.
0:11:16 > 0:11:18So, here we are back at the restaurant.
0:11:18 > 0:11:22And the dish I'm going to cook for you today which just sings spring
0:11:22 > 0:11:27is a beautiful asparagus, wild garlic and morel risotto.
0:11:30 > 0:11:33So, first part of our recipe. We're going to go straight onto the rice.
0:11:33 > 0:11:36This is a cute little tip I'm going to teach you at home
0:11:36 > 0:11:38so when you're doing a dinner party,
0:11:38 > 0:11:41risotto rice takes a long time to do properly.
0:11:41 > 0:11:44You're talking 20/25 minutes, constant attention to detail,
0:11:44 > 0:11:46but this is a little chef's tip which every top chef
0:11:46 > 0:11:49in the world uses to speed up that process,
0:11:49 > 0:11:51because we don't have 25 minutes in the middle of service.
0:11:51 > 0:11:55So, all we take is chicken stock, we pop in the rice.
0:11:55 > 0:11:58It doesn't have to be any particular measurement.
0:11:58 > 0:12:01And we're going to cook the rice in there for about three to four minutes, that's all.
0:12:01 > 0:12:04Till the starch starts to come out, and then we rinse it under
0:12:04 > 0:12:06cold water, and then we keep it in the fridge.
0:12:06 > 0:12:08And then your rice is ready.
0:12:08 > 0:12:13Then we end up with rice like this which is all nice and fluffy
0:12:13 > 0:12:16and ready to use. On with our risotto.
0:12:16 > 0:12:21So, we take a little bit of chicken stock,
0:12:21 > 0:12:23in goes the rice,
0:12:23 > 0:12:25and just enough to cover the rice.
0:12:25 > 0:12:29And the reason why I always use a soft spoon, never a metal spoon,
0:12:29 > 0:12:33so either wooden, plastic or even a bendy material like this.
0:12:33 > 0:12:35Is because you don't want to break the rice.
0:12:35 > 0:12:36Because if you use a hard spoon,
0:12:36 > 0:12:39it will always, always break down the rice.
0:12:39 > 0:12:42So, now that's coming to the boil - it's really crucial - we're going to
0:12:42 > 0:12:43add the mushroom stock
0:12:43 > 0:12:45and the great thing about this is
0:12:45 > 0:12:48when you're prepping any mushrooms for your dishes at home,
0:12:48 > 0:12:52keep the trimmings, roast them off with a little bit of thyme, garlic, bay leaf,
0:12:52 > 0:12:55add a little bit of water or chicken stock or whatever you're
0:12:55 > 0:12:58going to add, cook it out for about an hour, and then pass it off
0:12:58 > 0:13:00and reduce it so you end up with this beautiful mushroom stock.
0:13:00 > 0:13:02So...
0:13:02 > 0:13:06in goes the mushroom stock like so. We just leave that on the side.
0:13:06 > 0:13:08And now for the second part of the dish.
0:13:08 > 0:13:13Nice pan, little bit of olive oil in there. Really nice and hot.
0:13:13 > 0:13:16This is crucial for this part. A little bit of butter.
0:13:16 > 0:13:19So, I've just got these sweetbreads in a little bit of olive oil
0:13:19 > 0:13:21and the reason why I've done that is just to keep them nice
0:13:21 > 0:13:24and moist before I'm about to fry them.
0:13:24 > 0:13:27Because these are from the spring lamb, these are delicate,
0:13:27 > 0:13:30so we want to take care of our ingredients.
0:13:30 > 0:13:32Look at that now. We're after this beurre noisette.
0:13:32 > 0:13:34It's what we call beurre noisette in the industry.
0:13:34 > 0:13:38And this is just burnt butter. A little bit of sea salt.
0:13:38 > 0:13:41In goes our asparagus, fresh from the Wye Valley.
0:13:41 > 0:13:46When the asparagus hits the kitchen, you know it's springtime. Nothing...
0:13:46 > 0:13:48There's not a single ingredient in the world that shouts out
0:13:48 > 0:13:50spring more than asparagus.
0:13:50 > 0:13:52A tiny little bit more butter.
0:13:52 > 0:13:55And now we're just going to roast those around.
0:13:55 > 0:13:57And last but not least,
0:13:57 > 0:14:01in goes our beautiful morels. This is a perfect marry.
0:14:01 > 0:14:03Lamb sweetbreads, asparagus
0:14:03 > 0:14:06and morels is a very classic combination.
0:14:06 > 0:14:08This is just about the best pan
0:14:08 > 0:14:10of spring ingredients you could ever imagine.
0:14:10 > 0:14:12Just look at those colours.
0:14:12 > 0:14:14Any chef in the world, no matter where you are,
0:14:14 > 0:14:17would look in that pan and know it's springtime in my kitchen.
0:14:18 > 0:14:21A little bit more sea salt.
0:14:21 > 0:14:23Now THAT is ready. Straight in.
0:14:23 > 0:14:27We want to keep the beurre noisette over our ingredients. Fantastic.
0:14:27 > 0:14:31Now, we're going to finish our risotto.
0:14:31 > 0:14:32That's ready now.
0:14:32 > 0:14:34We're going to put a little knob of butter, a little bit
0:14:34 > 0:14:39of mascarpone cheese, some beautiful Parmesan which has been grated.
0:14:39 > 0:14:43We're not going to stir it too fast. We just want to fold that in.
0:14:46 > 0:14:48Last three parts of the dish.
0:14:48 > 0:14:52A little bit of mushroom puree, meat stock into the pan.
0:14:52 > 0:14:55Just going to add that as a little bit of a glaze for our morels.
0:14:55 > 0:14:57Now, the mushroom puree, this is really simple.
0:14:57 > 0:14:59All this is, is field mushrooms.
0:14:59 > 0:15:03We roast them off in a pan with some thyme, garlic, bay leaf and rosemary.
0:15:03 > 0:15:05When they're cooked, we add a little bit of chicken stock
0:15:05 > 0:15:07and just keep cooking them out, and then we blend.
0:15:07 > 0:15:10And we just add a little bit of cream at the last minute.
0:15:10 > 0:15:14One spoonful is all we need. And again, not using our metal spoon.
0:15:14 > 0:15:17And that's just really going to give it a mushroomy flavour
0:15:17 > 0:15:18and thicken it right up.
0:15:18 > 0:15:23And you've got this really creamy beautiful rich risotto.
0:15:23 > 0:15:27Last part of the dish, fold in the wild garlic. It's such a soft herb.
0:15:27 > 0:15:31It doesn't need any cooking whatsoever.
0:15:31 > 0:15:32And then that's it.
0:15:32 > 0:15:34That's our risotto done.
0:15:34 > 0:15:35We're ready to serve.
0:15:38 > 0:15:41The risotto straight in the middle of the plate.
0:15:41 > 0:15:43Fill it right up.
0:15:43 > 0:15:47You don't want to waste any of this risotto, it's just fabulous.
0:15:47 > 0:15:50We start building up the asparagus around
0:15:50 > 0:15:57our lovely roasted morels, like so. Just screams and shouts spring.
0:15:57 > 0:16:00Morels, asparagus, sweetbreads, wild garlic.
0:16:00 > 0:16:02Just a little bit of Parmesan. Not too much.
0:16:02 > 0:16:03You don't have to add these.
0:16:03 > 0:16:06This is just a little chefy thing we do, you know?
0:16:06 > 0:16:08This is what I call
0:16:08 > 0:16:10spring on a plate.
0:16:10 > 0:16:13It's our wild garlic and mushroom risotto, with roasted morels,
0:16:13 > 0:16:17sweetbread and British asparagus.
0:16:24 > 0:16:29Everything about this dish just oozes British quality
0:16:29 > 0:16:31ingredients in springtime.
0:16:31 > 0:16:33You've got to try this dish at home.
0:16:35 > 0:16:37Thank you very much, Jason, and he is right.
0:16:37 > 0:16:39You have to try that dish at home.
0:16:39 > 0:16:42It looked like a big bowl of spring in a plate, didn't it?
0:16:42 > 0:16:44- Oh, it was lovely. - Delicious. OK, right.
0:16:44 > 0:16:46It's time for somebody else to cook and it's someone who's
0:16:46 > 0:16:49a great mate of mine, and one of the most fantastic cooks in the country
0:16:49 > 0:16:51right now. It's the amazing Lisa Allen. Hello, Lisa.
0:16:51 > 0:16:53What are you going to be cooking for us today?
0:16:53 > 0:16:56I'm going to do something a little bit different.
0:16:56 > 0:16:58I'm going to do a thyme meringue with lemon curd, celery sorbet
0:16:58 > 0:17:00and celeriac.
0:17:00 > 0:17:02You've made this up, haven't you?
0:17:02 > 0:17:05You did say before that you didn't really like chocolate,
0:17:05 > 0:17:07so that's why I've put vegetables with a dessert.
0:17:07 > 0:17:12- Is there a pork pie in the middle? - There isn't, if you've got one...
0:17:12 > 0:17:15No pork pies but I'm going to crack on and get making the meringue.
0:17:15 > 0:17:18So, this meringue, it's actually a thyme meringue, is that right?
0:17:18 > 0:17:21Yeah, so basically it's a classic meringue and we're just going
0:17:21 > 0:17:24to put a little bit of thyme in it which gives it a really nice flavour.
0:17:24 > 0:17:28And here I've got some celery, so we quickly chop it up,
0:17:28 > 0:17:35and then we put this in a mixer or a blender, with some glucose,
0:17:35 > 0:17:39some lemon juice and some water and just blitz it all together.
0:17:39 > 0:17:44I must say, Tom, it's the first time I've ever had make-up.
0:17:46 > 0:17:47I was in for five minutes.
0:17:47 > 0:17:50They told me you were in for about three hours.
0:17:50 > 0:17:53Now I know you're lying. Now I know you're lying.
0:17:53 > 0:17:55OK, so into the meringue mix here, I've got sugar,
0:17:55 > 0:18:00the egg whites, a little bit of vinegar and a little bit of water.
0:18:00 > 0:18:02Yeah, a little bit of vinegar and a little bit of water.
0:18:02 > 0:18:06What we want is a crispy outside and a soft centre
0:18:06 > 0:18:11in the middle, and that's what the white wine vinegar does, you know?
0:18:11 > 0:18:13It gets that lovely coating on the outside
0:18:13 > 0:18:15and really soft in the middle.
0:18:15 > 0:18:19- Helps it keep that marshmallowy kind of texture.- Yeah.
0:18:19 > 0:18:24Now, Lisa, you've been Nigel Haworth's head chef up at Northcote Manor.
0:18:24 > 0:18:28We all know good old Nigel. You've been there for a...
0:18:31 > 0:18:33Nearly 13 years, is that right?
0:18:33 > 0:18:37Yeah, it'll be 13 years in September, which is a while.
0:18:37 > 0:18:39You don't look old enough, girl, you don't look old enough.
0:18:39 > 0:18:42You took over as head chef at a very young age, didn't you?
0:18:42 > 0:18:47- Yeah, I was 23 when I took over and...- Where is it, Lisa?
0:18:47 > 0:18:49Where is your lovely restaurant?
0:18:49 > 0:18:52Erm, it's in the north of England, Lancashire.
0:18:52 > 0:18:54Oh, we're going on tour up there. We should pop in.
0:18:54 > 0:18:56Yeah, you must come and say hello.
0:18:56 > 0:18:58We've just had quite a big refurbishment done,
0:18:58 > 0:19:02- it's been going on since June last year.- Don't let her have a free meal.
0:19:02 > 0:19:04No, no, we still have to charge you up north.
0:19:04 > 0:19:09Just make sure she's got a pork pie and that'll be all right. Make sure she's got pork pies.
0:19:09 > 0:19:14- Are you from Lancashire?- Yes, I am, yeah. I'm a Lancashire lass at heart.
0:19:14 > 0:19:16- But this is not a Lancashire dish. - Well, it is.
0:19:16 > 0:19:18I'm using Lancashire produce.
0:19:19 > 0:19:21So here I've got the celery sorbet.
0:19:21 > 0:19:25We're going to pop it into the ice-cream churner, or simply
0:19:25 > 0:19:28if you just pop it into a tray and put it in the freezer.
0:19:28 > 0:19:32So, I'm trying to get the meringue off. There we go.
0:19:32 > 0:19:35You can tell I haven't done much time in pastry.
0:19:35 > 0:19:36I'm going to pinch your knife
0:19:36 > 0:19:38and we're going to put this thyme through it.
0:19:38 > 0:19:40Now, this is just like normal thyme,
0:19:40 > 0:19:42it's not lemon thyme, is it?
0:19:42 > 0:19:45No, we've just gone for a normal thyme in there
0:19:45 > 0:19:48because we're going to put a lemon curd with it.
0:19:48 > 0:19:52Which is just like a classic lemon curd.
0:19:52 > 0:19:54It's nice to see you're being told what to do, Tom.
0:19:54 > 0:19:56Yeah, well, Andy, you're married.
0:19:56 > 0:20:00- Don't you normally get told what to do by a girl?- All the time.
0:20:00 > 0:20:04- It's pretty much standard, isn't it?- Yeah.
0:20:04 > 0:20:07So, talking of marriage, Lisa, you got married just recently,
0:20:07 > 0:20:09- didn't you?- Yeah, I did, yeah. - To good old Steve.
0:20:09 > 0:20:12Now, Steve's a South-African, you got married down in South Africa.
0:20:12 > 0:20:14Yeah, it was amazing, absolutely amazing.
0:20:14 > 0:20:18So I've only been married about a couple of months now, so it's great.
0:20:18 > 0:20:22So here what I've got is... Basically we're going to salt-bake the celeriac.
0:20:22 > 0:20:26And what I'm doing is mixing egg whites with the salt just so it
0:20:26 > 0:20:29forms a snowball effect so you'll be able to put it into your hands.
0:20:29 > 0:20:31So salt-baking the celeriac, what's the reason
0:20:31 > 0:20:33and the point of doing that?
0:20:33 > 0:20:35Well, a salt bake is
0:20:35 > 0:20:38basically what you're doing is you're crusting the vegetable with salt
0:20:38 > 0:20:42- and the egg white.- I thought that was a loaf of bread!- No, it's celeriac.
0:20:42 > 0:20:44It's a root vegetable, it tastes like celery.
0:20:44 > 0:20:47I know what it is but it's extraordinary what you're doing.
0:20:47 > 0:20:48Oh, it's lovely.
0:20:48 > 0:20:51And do you know the thing about it is the salt doesn't
0:20:51 > 0:20:53permeate the skin so it doesn't take on in the vegetable.
0:20:53 > 0:20:55- But what it does do... - So what does it do?
0:20:55 > 0:20:58Well, basically, it keeps all the juices in there,
0:20:58 > 0:21:02so you're keeping all the flavour of the celeriac in there.
0:21:02 > 0:21:05So it just cooks it so slowly that when you open it and you crack
0:21:05 > 0:21:09it open, you get so many lovely juices and a true flavour.
0:21:09 > 0:21:12These meringues, you just pipe out and then these go into...
0:21:12 > 0:21:14Well, you've got them in a posh dehydrator here,
0:21:14 > 0:21:16but you can just do them in the oven, can't you?
0:21:16 > 0:21:19Yeah, just pop them in the oven and do it normal, yeah.
0:21:19 > 0:21:22They'll take about 120/130, take about 20 minutes?
0:21:22 > 0:21:24Not very long at all.
0:21:24 > 0:21:27So, you see there's a little bit of time there to crust it with
0:21:27 > 0:21:31- salt all the way around. - This is like watching a magic show.
0:21:32 > 0:21:34Well, that's a massive compliment.
0:21:34 > 0:21:37It's more like a comedy show, I have to be honest with you.
0:21:37 > 0:21:42If I'm ever involved on the pastry section, it is normally a joke.
0:21:42 > 0:21:44I normally stick to what I know which is meat,
0:21:44 > 0:21:47and then all of that comes from Andy, to be fair. OK.
0:21:47 > 0:21:52So I'm just going to pop this in the oven, about 180 for two hours,
0:21:52 > 0:21:58- two-and-a-half hours.- And you end up with this.- Yeah, beautiful.
0:21:58 > 0:22:01So this salt crust here, this dough that's been cooked on it...
0:22:01 > 0:22:04And what do you do with that? Do you just feed that to the birds?
0:22:04 > 0:22:08Yeah, you can actually grind it down and use it again and put more
0:22:08 > 0:22:11- egg white and stuff with it. It's quite...- And re-use it.
0:22:11 > 0:22:15Yeah, and re-use it again, Because people will say it's quite
0:22:15 > 0:22:18a cost-effective thing to do because you're using so much salt on it.
0:22:18 > 0:22:21But believe me, when you taste it, it's got a lovely flavour to it.
0:22:21 > 0:22:23So you've got the sorbet done?
0:22:23 > 0:22:25Yeah, the sorbet's done and I'm just going to get some...
0:22:25 > 0:22:28- I'm dicing this celeriac. - ..lemon curd.
0:22:28 > 0:22:30And a little bit of whipped cream.
0:22:30 > 0:22:34- Lemon curd is made the normal way you make it.- Yeah. Classic.
0:22:34 > 0:22:35Classic lemon curd.
0:22:35 > 0:22:37So, did you two first meet on the Great British Menu, Tom?
0:22:37 > 0:22:38That's it, actually.
0:22:38 > 0:22:43Lisa was on the Great British Menu. 2010, was it, Lisa?
0:22:43 > 0:22:47I think that was when Lisa actually won the starter course.
0:22:47 > 0:22:48I remember that, yeah.
0:22:48 > 0:22:52To be honest, Great British Menu 2010 was a vintage year,
0:22:52 > 0:22:56because I won the main course and Lisa had the starter.
0:22:56 > 0:22:57An amazing experience.
0:22:57 > 0:22:59We're going to start putting this together?
0:22:59 > 0:23:01Lisa's celeriac has just been mixed with a little
0:23:01 > 0:23:02bit of elderflower syrup.
0:23:02 > 0:23:05Yeah, again that just gives it a little bit of seasoning.
0:23:05 > 0:23:08Instead of seasoning with salt, you can season with lovely elderflower.
0:23:08 > 0:23:11So, here I've got some nice celeriac crisps,
0:23:11 > 0:23:12so we're just going to build the dish now.
0:23:12 > 0:23:16- How did you invent this? - It came to her in a dream, I reckon.
0:23:16 > 0:23:19Yeah, I was asleep one night and I woke up the next day
0:23:19 > 0:23:21and thought, "Hmm, let's do something a bit different."
0:23:21 > 0:23:24That's where these guys are so amazing.
0:23:24 > 0:23:26- Aw, look at him.- Well, you deserve a little bit of praise.
0:23:26 > 0:23:28This is where his meat prices increase next time.
0:23:28 > 0:23:32It's a great thing you do, actually. You're just making all these new recipes.
0:23:32 > 0:23:34Remember when I paid you a compliment.
0:23:35 > 0:23:39So, we've got some meringues and a good spoon of that lemon curd.
0:23:39 > 0:23:41Some cream on the top.
0:23:41 > 0:23:44I have to say that I actually want to supply Lisa some raw meats.
0:23:44 > 0:23:46Thanks, mate, why don't we come on up?
0:23:46 > 0:23:47We'll have a little try of this.
0:23:47 > 0:23:51Lisa's just finishing putting it together. Come on up.
0:23:51 > 0:23:52This is extraordinary!
0:23:52 > 0:23:54We've got a spoon here so you're going to be able to dig in.
0:23:54 > 0:23:57There's a little bit of apple juice there. Some of the sorbet.
0:23:57 > 0:23:59I'll finish it with a little bit of the juice.
0:23:59 > 0:24:02Would you say this is the typical style of the sort of food they'd be
0:24:02 > 0:24:04- cooking at Northcote Manor at the minute?- Yeah, I think so.
0:24:04 > 0:24:06You know, using the classic flavours
0:24:06 > 0:24:08and different twists on dishes and stuff,
0:24:08 > 0:24:11and I think the greatest thing about this dish that really draws me
0:24:11 > 0:24:14to it is the fact that it's so fresh and at this time of year,
0:24:14 > 0:24:17because you're not quite at the summer fruits and stuff yet,
0:24:17 > 0:24:20it's nice to use something different to stay away from those winter
0:24:20 > 0:24:23fruits that are just starting to go out.
0:24:23 > 0:24:27- Looks good.- This is the celeriac? This is the sorbet?
0:24:27 > 0:24:31This is the sorbet, yeah. So you put a good spoon of the sorbet on there.
0:24:31 > 0:24:35There we are. Let's stick it in front of Andy. Everyone get in.
0:24:35 > 0:24:38- There you go.- Looks good. I'm going to let you go first, Jenny.
0:24:38 > 0:24:41- That looks like pineapple.- Yeah. - Right, OK.- Go on, get in there.
0:24:41 > 0:24:43Am I allowed not to like this?
0:24:43 > 0:24:46- No, you're allowed not to like it. - No, no, please don't.
0:24:46 > 0:24:48- You can tell me later. - Yeah, just do it off-screen.- Sorry.
0:24:48 > 0:24:50She's not very good with a spoon.
0:24:50 > 0:24:53I'm barely trained, to be quite honest.
0:24:53 > 0:24:55You normally just pick the pork pie up, don't you?
0:24:55 > 0:24:56You don't need any cutlery.
0:24:56 > 0:24:59- It's fabulous!- There we go, it's fabulous.- That's good.
0:24:59 > 0:25:01OK, whilst Jenny eats this,
0:25:01 > 0:25:04we're going to take a flick through the BBC's food back catalogue,
0:25:04 > 0:25:09as we join the Hairy Bikers who are rustling up a lamb kofta curry.
0:25:09 > 0:25:13We're going to be using minced lamb to make these beautiful koftas,
0:25:13 > 0:25:16served with a delicious curried tomato sauce.
0:25:16 > 0:25:21- We're making a meatball curry!- A meatball curry! Koftas!- Kofta curry.
0:25:21 > 0:25:24- Now, Dave's going to make the balls.- Yeah.
0:25:24 > 0:25:26And I, well, I'm going to make
0:25:26 > 0:25:28the sauce for said balls.
0:25:28 > 0:25:30But it all comes together
0:25:30 > 0:25:33in perfect harmony. My, oh, my!
0:25:33 > 0:25:35These are spicy balls!
0:25:35 > 0:25:37Right, these koftas are packed with flavour
0:25:37 > 0:25:41and a lot of ingredients but don't worry, we're going to bung it
0:25:41 > 0:25:45all into a food processor and let that do all the work.
0:25:45 > 0:25:48You need two green chillies, one medium onion,
0:25:48 > 0:25:52about 15g of fresh ginger, four garlic cloves,
0:25:52 > 0:25:58one teaspoon of flaked sea salt, two teaspoons of garam masala,
0:25:58 > 0:26:01and a quarter of a teaspoon of hot chilli powder.
0:26:01 > 0:26:05And lastly, a tablespoon of tomato puree.
0:26:09 > 0:26:12Now, I'm going to pulse this until it's a paste.
0:26:17 > 0:26:20Halfway through blitzing, use a spatula to push
0:26:20 > 0:26:23the mixture down to make sure you get it evenly blended together.
0:26:23 > 0:26:24Wooh!
0:26:31 > 0:26:38We've put the lamb in there, minced lamb, 600g,
0:26:38 > 0:26:41and we're just going to pulse that together.
0:26:41 > 0:26:44You'll only need about 20 seconds in the blender.
0:26:44 > 0:26:46Oh! It's like a meat smoothie.
0:26:51 > 0:26:57Look at that. That's the kofta mix.
0:26:57 > 0:27:00What I am going to do now is put in loads of black pepper,
0:27:00 > 0:27:03and honestly, it's more black pepper than you think.
0:27:03 > 0:27:06It really works with this.
0:27:09 > 0:27:11Just give that a mash through.
0:27:13 > 0:27:16I need three tablespoons of coriander.
0:27:16 > 0:27:19I'm not going to do this in the food processor because
0:27:19 > 0:27:23I don't want the blades crushing the life out the coriander.
0:27:23 > 0:27:25It would bruise it. It'd be horrible.
0:27:25 > 0:27:28Just work that coriander through.
0:27:30 > 0:27:34The best way to do this is to get your hands in.
0:27:39 > 0:27:42Now cover it with clingfilm and chill for a few hours to let
0:27:42 > 0:27:45the meat absorb all those delicious spices.
0:27:45 > 0:27:49Of course, this being on the telly, we've made some already!
0:27:49 > 0:27:53- Handy, that.- Whoa! When I took the clingfilm off, I got a real waft.
0:27:53 > 0:27:58Take a piece like a small walnut. It does stay together quite well.
0:27:58 > 0:28:02If it doesn't, just use damp hands, but I think I'm fine here.
0:28:02 > 0:28:09And roll it. And it's nice to have uniform meatballs. And repeat.
0:28:09 > 0:28:12While Dave's cracking on with that, it's sauce time.
0:28:12 > 0:28:15To kick off, we need to heat three tablespoons of ghee,
0:28:15 > 0:28:19or sunflower oil if you can't get that, and fry two medium chopped onions,
0:28:19 > 0:28:23four chopped garlic cloves, and 25g of chopped fresh
0:28:23 > 0:28:27root ginger until they're all softened and lightly browned.
0:28:27 > 0:28:34Just add a little bit of salt to the onions, because it draws out
0:28:34 > 0:28:38all of that great moisture and natural sugars in the onions.
0:28:38 > 0:28:40Keep stirring!
0:28:40 > 0:28:44Next, add a tablespoon of garam masala and if you like it hot,
0:28:44 > 0:28:46a teaspoon of chilli powder.
0:28:48 > 0:28:50Stir that in for another minute or so.
0:28:53 > 0:28:56Next, roughly chop four large tomatoes.
0:28:56 > 0:29:00Right, what we're going to do, increase the heat,
0:29:00 > 0:29:04and then put these lovely tomatoes into the pan.
0:29:06 > 0:29:10We're going to cook them over a high heat until they start to yield
0:29:10 > 0:29:14all of their moisture, and then after that, we're going to add our tomato puree.
0:29:14 > 0:29:19# Mince on a Thursday, curry on a Friday, cottage pie on Saturday... #
0:29:19 > 0:29:22And give it a stir.
0:29:22 > 0:29:24A sprinkle of salt,
0:29:24 > 0:29:27and half a teaspoon of caster sugar for sweetness.
0:29:27 > 0:29:30Just to counter the acidity in the tomatoes and tomato puree.
0:29:33 > 0:29:37Give it a stir.
0:29:37 > 0:29:40Pour in 500ml of lamb stock...
0:29:43 > 0:29:47..add a bay leaf and a cinnamon stick.
0:29:48 > 0:29:51- Oh, nice touch.- OK, cover the pan loosely,
0:29:51 > 0:29:54and cook on a simmer for about 20 minutes.
0:29:54 > 0:29:56How are you getting on with your balls, David?
0:29:56 > 0:30:00- Oh, smashing, look at that symmetry. - Lovely! That'll do lovely.
0:30:00 > 0:30:04- Nice!- So that's 20 minutes, mate. - Any chance of a taste? - Yeah, have a go.
0:30:08 > 0:30:14- Ooh, aye, really fresh.- Yeah?- Nice, yeah.- What we're going to do...
0:30:15 > 0:30:21Fish out the bay leaf and cinnamon stick. Take it off the heat...
0:30:24 > 0:30:27..and blitz it with a hand blender until smooth.
0:30:36 > 0:30:40Right, we're going to return that back to the heat,
0:30:40 > 0:30:45bring it to a simmer, add 200ml of water.
0:30:45 > 0:30:49But remember, the meatballs are going to soak up some of that moisture.
0:30:49 > 0:30:55Right, boys, you're going swimming in that pool of flavour.
0:30:55 > 0:30:59# I should be dining like the king
0:30:59 > 0:31:04# Then you've got to take my last meatball
0:31:04 > 0:31:05# That's what you did... #
0:31:05 > 0:31:08Cor! Look at that lamb cauldron of flavour.
0:31:08 > 0:31:11I tell you what's interesting, Dave. The sauce has gone right down.
0:31:11 > 0:31:12Yeah, it has.
0:31:12 > 0:31:14So 20-35 minutes cooking uncovered
0:31:14 > 0:31:17has really thickened that up lovely, hasn't it?
0:31:17 > 0:31:20Yeah, and it's also taken the juices out the meat,
0:31:20 > 0:31:21and it's changed colour.
0:31:21 > 0:31:23Now, I've just got some simple jasmine rice here,
0:31:23 > 0:31:26and run a little bit of coriander through.
0:31:26 > 0:31:30- Lovely.- That's it.- Look at that.
0:31:30 > 0:31:31Oh, nice!
0:31:31 > 0:31:34But I think the greatest thing about meatballs is whatever description,
0:31:34 > 0:31:38whatever nationality, they're such a good eat when they're done properly.
0:31:38 > 0:31:42- You want lots of that sauce. - Oh, man.
0:31:42 > 0:31:44And just some natural yogurt,
0:31:44 > 0:31:47because I think these are going to be pretty spicy.
0:31:51 > 0:31:53Although people might say that a kofta curry isn't
0:31:53 > 0:31:56- the best of British, well, it is!- Yeah.
0:31:56 > 0:31:58Because it's here, it's here to stay.
0:31:58 > 0:32:01- And I'm very grateful for that. - So am I.
0:32:01 > 0:32:03Tuck in.
0:32:04 > 0:32:08- Oh, nice texture.- Yeah?- Bit of rice.
0:32:11 > 0:32:15- Really good.- Ho-ho, yes!- Rocking.
0:32:15 > 0:32:18Thank you very much, Dave and Si. I absolutely love a lamb curry.
0:32:18 > 0:32:21Now, throughout this series, we're showcasing some real, key seasonal
0:32:21 > 0:32:26spring ingredients that are at their absolute best at this time of year.
0:32:26 > 0:32:28Today, I'm going to be doing a recipe with lamb shanks
0:32:28 > 0:32:32and borlotti beans, and Lisa Allen here is going to give me a hand.
0:32:32 > 0:32:36Right, now, Lisa, first thing I need you to do, make me
0:32:36 > 0:32:38a bit of a lemon jam kind of thing,
0:32:38 > 0:32:39something like a lemon marmalade
0:32:39 > 0:32:43so we're going to take the skin off, slice it, blanche it three times
0:32:43 > 0:32:45and then with the juice and sugar, mix it together.
0:32:45 > 0:32:48- No bother.- So that acidity will come through
0:32:48 > 0:32:50nicely at the end of the dish.
0:32:50 > 0:32:54So, these are lamb shanks and they're fantastic.
0:32:54 > 0:32:58They had a big revival in the '90s where everybody was using them
0:32:58 > 0:33:00in restaurants, even the posh restaurants,
0:33:00 > 0:33:03and now they've kind of died off a little bit.
0:33:03 > 0:33:07- But lamb shanks are good now, Andy? - Very much back on, Tom.
0:33:07 > 0:33:10I mean that is some Wiltshire Diamond spring lamb
0:33:10 > 0:33:12- you've got there.- Oh, hello.
0:33:12 > 0:33:15You can actually have the shank off the shoulder or the leg,
0:33:15 > 0:33:18but you've got it off the leg there, because it's a lot more meat.
0:33:18 > 0:33:21Obviously you like a big portion.
0:33:21 > 0:33:23What do you mean by obviously?
0:33:23 > 0:33:27- I don't know what you're talking about.- It's one shank per person.
0:33:27 > 0:33:32- They weigh roughly 400/454g. - How much?- 400/454g.
0:33:32 > 0:33:38- No, no, how much in money? £400? Get out of here.- That's the weight.
0:33:38 > 0:33:43They retail about high £3/4 each, which I think is
0:33:43 > 0:33:46wonderful for the amount of meat you're actually getting.
0:33:46 > 0:33:48You get a huge amount of meat. You get a huge amount of meat.
0:33:48 > 0:33:50I'm more mutton than lamb, obviously.
0:33:50 > 0:33:53Mutton is lovely, it suits a different cause
0:33:53 > 0:33:55but the mutton flavour...
0:33:55 > 0:33:57What's the difference between the mutton and the lamb?
0:33:57 > 0:34:01Well, the lamb this time of year is up to about six months in age.
0:34:01 > 0:34:03Mutton is 24 months and over
0:34:03 > 0:34:06and then you have the hogget lamb as well which is about 16 months.
0:34:06 > 0:34:10Would you class it as a cheap cut of meat, the lamb, the lamb shank?
0:34:10 > 0:34:16- Without doubt, it's extremely good value.- Good value meat is what we want.
0:34:16 > 0:34:20OK, so I'm searing it up, giving it a nice colour, and we're just going
0:34:20 > 0:34:26to cook it with some onions, some celery, some garlic, but also...
0:34:26 > 0:34:28And with it being spring lamb,
0:34:28 > 0:34:31it's obviously going to be incredibly succulent and tender.
0:34:31 > 0:34:34Yeah, absolutely. Best time of year, beautiful flavours, absolutely.
0:34:34 > 0:34:38And we're going to cook it with some borlotti beans as well.
0:34:38 > 0:34:40I've got some diced onion and we're just
0:34:40 > 0:34:46sweating that down with a little bit of butter and a little bit of oil.
0:34:46 > 0:34:49We're going to put a pinch of salt and pepper into it.
0:34:50 > 0:34:53And into that, that kind of salt and pepper, what it does,
0:34:53 > 0:34:57the seasoning of it, the moisture, it draws all
0:34:57 > 0:35:01the moisture from the salt, so it actually softens it quite quickly.
0:35:01 > 0:35:04Put these on there. I'll just get in your way, Lisa.
0:35:04 > 0:35:08And what you're doing there is blanching the lemon zest,
0:35:08 > 0:35:11so you've kind of cut the lemon zest into a strip,
0:35:11 > 0:35:13a little bit like marmalade,
0:35:13 > 0:35:18and you're going to be cooking those three times in boiling water.
0:35:18 > 0:35:21And what that does, is it takes away the bitter flavour from the lemon
0:35:21 > 0:35:25- and then you've juiced the lemon and added that with sugar.- Yep.- OK.
0:35:25 > 0:35:31- Could you use marmalade from a jar? - N...yes.- You're giving me evils now.
0:35:31 > 0:35:32Well, yes, you could,
0:35:32 > 0:35:35but the problem is that it probably contains too much sugar,
0:35:35 > 0:35:38so what we're looking at here is we're trying to create a real high
0:35:38 > 0:35:42acidity balance, so lamb, lamb shank in a braise,
0:35:42 > 0:35:45like a casserole is quite rich and quite filling.
0:35:45 > 0:35:47We're looking for some sort of acidity that cuts through it,
0:35:47 > 0:35:49that gives it a lovely flavour.
0:35:49 > 0:35:53You could use marmalade, but it might be a little sweet.
0:35:53 > 0:35:55It might be a little sweet.
0:35:55 > 0:35:58OK, so into this we've got here some borlotti beans.
0:35:58 > 0:36:01Now, borlotti beans are predominantly an Italian bean,
0:36:01 > 0:36:06kind of like a white bean but you need to soak them overnight
0:36:06 > 0:36:09and then braise them for about three hours so they go nice and soft.
0:36:09 > 0:36:11These are out of a tin, you could just drain them from a tin.
0:36:11 > 0:36:13I was going to ask, can you use tins?
0:36:13 > 0:36:15You could use tins, that wouldn't be a problem.
0:36:15 > 0:36:17So you can use tinned beans and some marmalade.
0:36:17 > 0:36:20Tinned beans and marmalade. So this is like extreme breakfast with lamb.
0:36:20 > 0:36:24And maybe some spam from a tin.
0:36:24 > 0:36:27We're actually cooking some sausage as well,
0:36:27 > 0:36:31so it is, it's marmalade, sausage and tinned beans,
0:36:31 > 0:36:33but the sausages are actually a merguez sausage.
0:36:33 > 0:36:39- It's actually a lamb sausage, isn't it, Andy?- It's a spicy lamb.
0:36:39 > 0:36:43You can make it with spicy lamb or a mutton with some cumin.
0:36:43 > 0:36:47I was just going to ask you have you used merguez before in your restaurant at all?
0:36:47 > 0:36:51- Yeah, I do like the use of merguez. - Very strong flavour.
0:36:51 > 0:36:55Very strong flavour, and it's a North African sausage so it has
0:36:55 > 0:36:59those kind of flavours that go with Tunisian or Algerian kind of dishes.
0:36:59 > 0:37:01Certainly not a breakfast sausage.
0:37:01 > 0:37:03No, certainly not a breakfast sausage.
0:37:03 > 0:37:06It's quite spicy, which is lovely.
0:37:06 > 0:37:08We've put those into the pan with the onions,
0:37:08 > 0:37:10the onions are beginning to soften.
0:37:10 > 0:37:13We're just going to add the borlotti beans as well.
0:37:13 > 0:37:17And all those flavours from the merguez sausage begin to come out.
0:37:17 > 0:37:20Merguez, it's actually a lamb sausage.
0:37:20 > 0:37:22They cure the meat first, don't they?
0:37:22 > 0:37:24- So it's quite firm and it's quite a dry mix.- Yes, it is.
0:37:24 > 0:37:27- It's not like an English breakfast sausage...- Exactly, yeah.
0:37:27 > 0:37:31..where it's succulent and moist. OK. The lamb...
0:37:31 > 0:37:34We've got some onions, we've got some celery,
0:37:34 > 0:37:37and I'm going to put the bay leaves in there, with some garlic.
0:37:37 > 0:37:38Now, bay leaves are fantastic with lamb.
0:37:38 > 0:37:44They're very fragrant, almost floral in flavour, and into that,
0:37:44 > 0:37:48a little bit of very good, clear chicken stock or lamb stock.
0:37:49 > 0:37:51It comes up to the boil.
0:37:51 > 0:37:54- And the lid goes on.- There's no quick way though, is there?
0:37:54 > 0:37:56There's no quick way to cook a lamb shank.
0:37:56 > 0:37:59- You have to slow cook, you can't... - Unfortunately not, no.
0:37:59 > 0:38:04You have to slow cook, but that's the beautiful thing about these sorts of cuts of meat.
0:38:04 > 0:38:08If it wasn't a lamb shank, you could use shoulder perhaps.
0:38:08 > 0:38:12Absolutely, but it's the same with... The cuts that are cheaper
0:38:12 > 0:38:14do require more labour in the kitchen.
0:38:14 > 0:38:16That's quite often the case whether it be beef, pork or lamb.
0:38:16 > 0:38:19- They're quite often the ones with the most flavour as well. - Absolutely.
0:38:19 > 0:38:22OK, so the casserole, or the lamb shanks,
0:38:22 > 0:38:25go into the oven to braise, and they're going to
0:38:25 > 0:38:30braise for the best part
0:38:30 > 0:38:34of two to two-and-a-half hours.
0:38:34 > 0:38:39Just take them out, turn that down, and close the oven door.
0:38:40 > 0:38:42We're just going to leave them to sit,
0:38:42 > 0:38:44and then what you're going to use is the stock.
0:38:44 > 0:38:48We see this beautiful stock that's inside just nicely bubbling away,
0:38:48 > 0:38:54and all that flavour of the bay leaf and the onion and the lamb.
0:38:54 > 0:38:58- Smell those sausages, releasing the flavours, they're beautiful.- Yeah.
0:38:58 > 0:39:02We'll just put a ladle full of that stock on top of the sausages.
0:39:02 > 0:39:07Now, Jenny, you originally grew up in Singapore in Kuala Lumpur?
0:39:07 > 0:39:12I was born in Kuala Lumpur but I was a baby.
0:39:12 > 0:39:15I don't remember any food particularly,
0:39:15 > 0:39:17although my mother, when we lived in Singapore,
0:39:17 > 0:39:19she went on a curry cooking course
0:39:19 > 0:39:23so when we came back to live in Lytham St Anne's
0:39:23 > 0:39:26in the late '60s,
0:39:26 > 0:39:30she was one of the few women at that time cooking proper authentic
0:39:30 > 0:39:34curries, pulling faces when people started using Vesta curry.
0:39:34 > 0:39:37- You remember those packets and all that sort of thing?- Yeah, yeah.
0:39:37 > 0:39:40My mother would take three days to make a curry.
0:39:40 > 0:39:42I think she was quite slow as well.
0:39:44 > 0:39:48She didn't pass any skills onto my sister and I, I have to admit.
0:39:48 > 0:39:50I think she liked being in the kitchen by herself.
0:39:50 > 0:39:53You know when people say, "Oh, I learnt to cook by my mother,
0:39:53 > 0:39:57"spent time..." My mother shut the door. She didn't want us in.
0:39:57 > 0:40:01- She'd had enough of us. - It was an escape route.- Yes, yes.
0:40:01 > 0:40:03She was a great pan-burner as well.
0:40:03 > 0:40:04I used to come back from school...
0:40:04 > 0:40:06because she'd get bored of cooking
0:40:06 > 0:40:09and just sort of wander off and read a book in the corner
0:40:09 > 0:40:10and then, you know,
0:40:10 > 0:40:13be alerted to the house being slightly on fire. I'd often
0:40:13 > 0:40:17come home from school and there'd be a pan burning on the back step.
0:40:18 > 0:40:21My brother's actually the best cook out of the three of us.
0:40:21 > 0:40:24My sister will kill me for saying that on television,
0:40:24 > 0:40:26because she thinks she's quite good.
0:40:26 > 0:40:28Went round to hers recently and had goose.
0:40:28 > 0:40:32It's the ugliest looking thing I've ever seen!
0:40:32 > 0:40:34Aren't they ugly? Oh, what a hideous beast!
0:40:34 > 0:40:38It sat there all sort of funny coloured and you think, "Hmm."
0:40:38 > 0:40:41- They do taste lovely though. Goose is fantastic.- Yeah, yeah.
0:40:41 > 0:40:46- Best flavour.- And food-wise, you did I'm A Celebrity Get Me Out Of Here?
0:40:46 > 0:40:49- Oh, yes, I did that. - And what was the food like there?
0:40:49 > 0:40:51Did you have to eat any of the witchetty grubs, any of the...
0:40:51 > 0:40:54- Yes, they're delicious. They're all right.- Really?
0:40:54 > 0:40:57You don't eat anything that isn't traditional to the indigenous
0:40:57 > 0:41:02population and has at one point been a delicacy.
0:41:02 > 0:41:05Kangaroo anus I'm a fan of.
0:41:05 > 0:41:09And I would say forget turkey, forget turkey at Christmas.
0:41:09 > 0:41:10You didn't like the look of a goose?
0:41:10 > 0:41:14- Andy, can you get hold of that for me?- It'll be up tomorrow.
0:41:14 > 0:41:17I'll deliver it tomorrow. You just say the word.
0:41:17 > 0:41:19Tender, juicy.
0:41:19 > 0:41:24So what Lisa's got here is the lemon and the lemon zest,
0:41:24 > 0:41:30some sugar, and the lemon juice all mixed in together with these
0:41:30 > 0:41:33borlotti beans that have been cooked with a bit of the sauce.
0:41:33 > 0:41:36Merguez sausage goes into the bottom of the pan.
0:41:36 > 0:41:40So this is kind of like very posh baked beans,
0:41:40 > 0:41:43this beautiful gravy going on it.
0:41:43 > 0:41:46- And there's no tomato in there, is there?- No tomato in here, no.
0:41:46 > 0:41:48So it's just the braising liquor
0:41:48 > 0:41:51and then Lisa's also deep-fried me
0:41:51 > 0:41:57or fried me some little pieces of garlic, but taking them
0:41:57 > 0:41:59so they're nice and brown.
0:41:59 > 0:42:05Very crispy and it's got a beautiful toasty flavour.
0:42:05 > 0:42:08- Come on over, guys.- Yeah. I'll look forward to that one.
0:42:08 > 0:42:10- I'll try not to break into a run. - The lamb shank sits on top.
0:42:10 > 0:42:11There we go.
0:42:11 > 0:42:14Then we're going to put on a couple of pieces of these
0:42:14 > 0:42:20beautiful toasted garlic. Knives and forks.
0:42:20 > 0:42:23And a little bit of parsley on the top.
0:42:23 > 0:42:26We've done curly parsley garnish and flat parsley garnish.
0:42:26 > 0:42:30Gone back to 1987. You get in there and eat some lamb shanks.
0:42:30 > 0:42:32The ideal thing with these is you actually pick it up
0:42:32 > 0:42:34- with your hands. - Of course, of course.
0:42:34 > 0:42:37I'm trying to be well-mannered on national television.
0:42:37 > 0:42:41I'm trying not to look like a complete pig.
0:42:41 > 0:42:43This smells delicious.
0:42:43 > 0:42:45- It's so tender it's just fallen off the bone.- Yeah.
0:42:45 > 0:42:46I'm trying to get a bit of everything.
0:42:46 > 0:42:49- That slow-cooking is lovely. - We'll leave some for you, Tom.
0:42:49 > 0:42:51- Yeah, that's all right, don't worry. - You'll be lucky.
0:42:51 > 0:42:54- There we go. Jenny's in. How does that taste, girl?- Mmm, mmm, mmm!
0:42:54 > 0:42:58- That's lovely. OK. - This is right up my street.
0:42:58 > 0:43:02- That could be on a pillow as well. - Happy, Andy?- Fantastic.
0:43:02 > 0:43:04You should be. It's your meat, mate.
0:43:04 > 0:43:06OK, well that's all from us
0:43:06 > 0:43:07on Spring Kitchen today.
0:43:07 > 0:43:10A big thanks to the lovely Lisa Allen, Andy Cook
0:43:10 > 0:43:14and the amazing Jenny Eclair, and of course the great Jason Atherton.
0:43:14 > 0:43:16All of today's recipes are available on the website.
0:43:16 > 0:43:21Please go to bbc.co.uk/springkitchen
0:43:21 > 0:43:22Big thank you for watching
0:43:22 > 0:43:24and we'll see you next time.
0:43:24 > 0:43:26Take care, bye-bye.