4:45:02 > 4:45:05It's spring and we're enjoying the very best of the season's produce
4:45:05 > 4:45:08with great recipes and good company.
4:45:08 > 4:45:09Welcome to Spring Kitchen.
4:45:30 > 4:45:32Hello and welcome.
4:45:32 > 4:45:35Some of the best produce is coming out right now,
4:45:35 > 4:45:39so for some fresh ideas on how to use it, stay right here.
4:45:39 > 4:45:42We're visiting Tom Kitchin and his family at home in Edinburgh
4:45:42 > 4:45:46for a really clever take on new season asparagus.
4:45:46 > 4:45:49Plus, we take a peek in to the BBC food archive and join
4:45:49 > 4:45:53Nigella Lawson for a simple but zingy recipe
4:45:53 > 4:45:55using squid, prawns and chilli.
4:45:55 > 4:45:59One of the best chefs in the country is Michael Caines and,
4:45:59 > 4:46:01with a pantry of great ingredients on his doorstep in Devon,
4:46:01 > 4:46:05he's well placed to show us how to make the most of them.
4:46:05 > 4:46:07And also with us to talk about which spices
4:46:07 > 4:46:09to pair with our spring ingredients,
4:46:09 > 4:46:13our very own expert, John Gregory-Smith.
4:46:13 > 4:46:16- Hello, boys. How are we doing? - Good, thanks.
4:46:16 > 4:46:18- Springtime, happy with that down in Devon?- Love it.
4:46:18 > 4:46:21Fantastic. Devon is heaven in the spring.
4:46:21 > 4:46:23All this wonderful produce coming through.
4:46:23 > 4:46:26It really is a chef's period, where we love it.
4:46:26 > 4:46:29- Love it. And for you, John?- Love it.
4:46:29 > 4:46:31Light spice, meze food, loads of rose, happy days.
4:46:31 > 4:46:38Happy days! Our special guest today does have a spring in his step.
4:46:38 > 4:46:40It's everyone's favourite judge from Strictly Come Dancing,
4:46:40 > 4:46:42Craig Revel Horwood.
4:46:42 > 4:46:43APPLAUSE
4:46:43 > 4:46:48Spring jazz hands, darling! I wore this especially for you.
4:46:48 > 4:46:52I thought your sofa was a little bit D-U-L-L, darling,
4:46:52 > 4:46:56- so I decided to put a little pink in your spring.- I'm loving it.
4:46:56 > 4:47:00You should have been here the whole time. Maybe we'll keep bringing you back with that shirt.
4:47:00 > 4:47:03- Not for this amount of money, darling! - LAUGHTER
4:47:03 > 4:47:06Are you a big food fan?
4:47:06 > 4:47:09I am. I absolutely love food.
4:47:09 > 4:47:12I love eating it, I love preparing it, cooking it, serving it,
4:47:12 > 4:47:15- everything.- Perfect. It should be a great show for you.
4:47:15 > 4:47:16Michael, what are you cooking?
4:47:16 > 4:47:19I'm going to cook a lovely roasted sea bass.
4:47:19 > 4:47:22We are going to rub some Chinese five spice into that and roast it
4:47:22 > 4:47:24skin side down with a lid on top.
4:47:24 > 4:47:28Serve it with spiced lentils and a lovely fricassee of spring mushrooms.
4:47:28 > 4:47:32Going to use mousseron and also St George mushrooms,
4:47:32 > 4:47:35a little bit of concasse, some tarragon and chervil.
4:47:35 > 4:47:39Sounds absolutely delicious. Can't wait to try that later on.
4:47:39 > 4:47:41I'm going to be doing a recipe with pork.
4:47:41 > 4:47:45I'm going to cook a pulled blade of pork with some tarragon
4:47:45 > 4:47:48and lemon and a coleslaw made with walnut mayonnaise
4:47:48 > 4:47:49and serve it in a pitta bread.
4:47:49 > 4:47:52Perfect for a sunny Sunday afternoon.
4:47:52 > 4:47:56My first recipe is using lots of spices
4:47:56 > 4:47:59and John is going to tell us all about that in a minute.
4:47:59 > 4:48:03- Craig, bring your lovely shirt and let's get cooking.- Let's do it.
4:48:03 > 4:48:08Sit yourself down. The crew have been looking forward to this recipe.
4:48:08 > 4:48:11When we put the recipes together at the start of Spring Kitchen
4:48:11 > 4:48:14this is the one they always look forward to, because it's
4:48:14 > 4:48:18kind of a crossover between a kebab and a pie.
4:48:18 > 4:48:21- A few of my favourite things! - All rolled into one.
4:48:21 > 4:48:24- At three o'clock in the morning. - A kebab pie.
4:48:24 > 4:48:26But it's using lamb mince.
4:48:26 > 4:48:30Lamb mince, for me, is beautiful, but it's much underused.
4:48:30 > 4:48:32Most people use beef mince.
4:48:32 > 4:48:35This way it's going to create a kind of spicy, full-on flavour
4:48:35 > 4:48:37and stuff it into...
4:48:37 > 4:48:41We are going to do a pie made out of filo pastry.
4:48:41 > 4:48:43Firstly we put the lamb mince into a tray
4:48:43 > 4:48:45and we break it up a little bit.
4:48:45 > 4:48:48Stick it in the oven and roast it.
4:48:48 > 4:48:52We're going to roast it until it goes really, really dark.
4:48:52 > 4:48:55So it's kind of almost nutty in flavour...
4:48:56 > 4:48:58Stick it into a hot oven,
4:48:58 > 4:49:03and this goes in for round about 25 minutes, maybe a little bit more.
4:49:03 > 4:49:10When it comes out you end up with that - a nice, toasted, dark,
4:49:10 > 4:49:11really nutty, really bitter.
4:49:11 > 4:49:13It's a beautiful flavour.
4:49:13 > 4:49:16And to go with it we are going to make kind of like a gravy,
4:49:16 > 4:49:18with some stock.
4:49:18 > 4:49:21It's got star anise in it and some toasted cumin seeds.
4:49:21 > 4:49:25John, can you tell us a bit more about star anise and cumin?
4:49:25 > 4:49:29Star anise is a beautiful starry shaped - obviously - spice.
4:49:29 > 4:49:32And it adds a really light aniseed flavour.
4:49:32 > 4:49:35So for spring, it's perfect and it'll go really well with this.
4:49:35 > 4:49:38The toasted cumin is interesting because the toasting brings
4:49:38 > 4:49:40out that flavour even more, that lovely nutty flavour.
4:49:40 > 4:49:44So it'll come through in the mince and it will be delicious, I'm sure.
4:49:44 > 4:49:46It goes very well with lamb.
4:49:46 > 4:49:48That cumin flavour is absolutely delicious.
4:49:48 > 4:49:49Craig, you're best known to us
4:49:49 > 4:49:53as being one of the judges on Strictly Come Dancing.
4:49:53 > 4:49:56And you've been there pretty much since the beginning.
4:49:56 > 4:50:00Well, yes, from the beginning, actually. May 2004, bizarrely.
4:50:00 > 4:50:02I remember getting the job.
4:50:02 > 4:50:05I couldn't quite believe it and I thought,
4:50:05 > 4:50:07"What do I know about anything
4:50:07 > 4:50:10"to do with ballroom and Latin dancing?"
4:50:10 > 4:50:12- Had you not done much of it? - Not really.
4:50:12 > 4:50:14I trained as a classical dancer
4:50:14 > 4:50:18and then went into contemporary, jazz, tap and modern.
4:50:18 > 4:50:22And it was because I was director of choreography in the West End
4:50:22 > 4:50:25and happened to have a few accolades up my sleeve...
4:50:25 > 4:50:29- An Olivier.- An Olivier. - A few accolades, OK.
4:50:29 > 4:50:31One of the major ones!
4:50:31 > 4:50:33They decided they wanted someone on the panel, I think,
4:50:33 > 4:50:35with a completely different view,
4:50:35 > 4:50:37and I think that's probably why I got the job.
4:50:37 > 4:50:41I remember going in for the audition
4:50:41 > 4:50:44and they showed me a tiny little screen,
4:50:44 > 4:50:49and on that screen were two dancers dancing and they said,
4:50:49 > 4:50:51"Just write a few things down while you're watching it,
4:50:51 > 4:50:54"and then we'll come back for a response afterwards."
4:50:54 > 4:50:58Well, they came back and I said, "Darling, please,
4:50:58 > 4:51:02"that woman walking down the stairs can't walk, number one.
4:51:02 > 4:51:05"Number two, the boy is completely bow-legged.
4:51:05 > 4:51:08"I don't know where you dragged him up from, darling.
4:51:08 > 4:51:11"The dance gutter, obviously." They said, "Do you think you could
4:51:11 > 4:51:14"sum this up, darling, in three words?"
4:51:14 > 4:51:16I don't think they said "darling".
4:51:16 > 4:51:20I said, "Yes, I can - dull, dull, dull."
4:51:20 > 4:51:22They were the first three words out of my mouth,
4:51:22 > 4:51:26and the people I was looking at were Natasha Kaplinsky
4:51:26 > 4:51:31and Brendan Cole, who went on to win the entire series!
4:51:31 > 4:51:33So how wrong was I?
4:51:33 > 4:51:35Len and I, I have to say, thought after a couple of weeks
4:51:35 > 4:51:39that it would come off air because it was so bad.
4:51:39 > 4:51:41And then it just got better and better
4:51:41 > 4:51:45and more of the audience loved it, and here we are, ten years later,
4:51:45 > 4:51:48in our 12th series and it's just incredible.
4:51:48 > 4:51:51It's a huge, huge hit. Massive following.
4:51:51 > 4:51:54- But, sadly, Bruce is leaving, isn't he?- I know!
4:51:54 > 4:51:58- And who is going to take over? - Do you know?- Yes, it's me.
4:51:58 > 4:52:01- LAUGHTER - No, it's not, really.
4:52:01 > 4:52:03I would love Claudia to do it because I think her
4:52:03 > 4:52:05and Tess do a fantastic job.
4:52:05 > 4:52:09Also someone like Graham Norton would be good.
4:52:09 > 4:52:12I think it's sort of cool having someone that doesn't know
4:52:12 > 4:52:15- much about dance because... - Do you know much about dance, Mike?
4:52:15 > 4:52:20Well, I was going to give you the exclusive to say it was me! But...
4:52:20 > 4:52:22It's not. No, it's not.
4:52:24 > 4:52:27Sorry about that.
4:52:27 > 4:52:29No, but I think Brucie did a fantastic job
4:52:29 > 4:52:32and he's an absolute legend.
4:52:32 > 4:52:36He is the last of a dying breed, and I think Strictly
4:52:36 > 4:52:40was so lucky to have him for that many years.
4:52:40 > 4:52:45- He is just amazing.- Yeah. He's like a national treasure, isn't he?
4:52:45 > 4:52:50Yeah, completely. Takes you back to Sunday nights at the Palladium.
4:52:50 > 4:52:54I mean, he has the most incredible energy and verve for life.
4:52:54 > 4:53:00And he tours theatres still, doing his tap dancing,
4:53:00 > 4:53:03doing his singing doing his one-man shows.
4:53:03 > 4:53:07- You do tours as well, don't you? - I do, yeah.
4:53:07 > 4:53:10I wrote a show called Strictly Confidential for Lisa Riley,
4:53:10 > 4:53:14which went down last year very well. And that was great.
4:53:14 > 4:53:18And now I'm doing P&O Cruise Lines, which sounds a bit odd.
4:53:18 > 4:53:22But what happens is, there are two-week situations where the
4:53:22 > 4:53:26passengers get on and then they can be the competitors.
4:53:26 > 4:53:27So they learn to dance and...
4:53:27 > 4:53:31- So this is Strictly Come Dancing on a cruise!- On a cruise ship.
4:53:31 > 4:53:32And it's hilarious.
4:53:32 > 4:53:35And of course I go in for the final and judge them.
4:53:35 > 4:53:38And are you as brutally honest as you...?
4:53:38 > 4:53:42I'm even more honest because it's after 6.30 at night.
4:53:42 > 4:53:44So I'm allowed to say what I think.
4:53:44 > 4:53:48- Are you critical of food, by any chance?- I am.
4:53:48 > 4:53:50I'm getting a bit nervous.
4:53:50 > 4:53:53Well, I left school at 15 and a half to become a chef.
4:53:53 > 4:53:54That was my dream.
4:53:54 > 4:53:58I was born in a town called Ballarat, in Victoria,
4:53:58 > 4:53:59which is in Australia.
4:53:59 > 4:54:03And I entered a cooking competition where you had to make up
4:54:03 > 4:54:07the recipe, and that recipe was a jellied prawn cocktail,
4:54:07 > 4:54:10which sounds horrendous, but it was actually sort of like
4:54:10 > 4:54:13a prawn mousse, but I called it a jellied prawn cocktail.
4:54:13 > 4:54:16And I entered the heat and won that
4:54:16 > 4:54:19then I became the Victoria Junior Chef Of The Year.
4:54:19 > 4:54:21And then I entered...
4:54:21 > 4:54:25Represented Victoria in Australia Junior Chef Of The Year
4:54:25 > 4:54:29and came runner-up in that. And so I thought I'd leave school.
4:54:29 > 4:54:33I obviously have some wonderful talent for cooking.
4:54:33 > 4:54:35And I left school to do an apprenticeship
4:54:35 > 4:54:38and I absolutely hated it, every inch of it.
4:54:38 > 4:54:42And that's largely due to the fact that
4:54:42 > 4:54:46I had a terrible head chef who absolutely loathed and detested me.
4:54:46 > 4:54:50And as you know, when you learn to become a chef
4:54:50 > 4:54:53you're in at 6am doing all the prep
4:54:53 > 4:54:57and you're the last one there at night, doing the desserts.
4:54:57 > 4:55:00- But I still had a passion for it. - Do you still cook at home?
4:55:00 > 4:55:03Yeah, I absolutely love it.
4:55:03 > 4:55:08And I entered, you know, the big old show...
4:55:08 > 4:55:12- What's it called, darling? I've forgotten.- MasterChef?
4:55:12 > 4:55:18- Celebrity MasterChef.- In 2007, and came runner-up in that.
4:55:18 > 4:55:20- SIZZLING - And that was, I think,
4:55:20 > 4:55:23one of the biggest challenges I think I've ever had,
4:55:23 > 4:55:25bar the Maestro thing I had to do,
4:55:25 > 4:55:30when I had to conduct at the Royal Opera house. But I was so nervous.
4:55:30 > 4:55:34Only because of the time you have to cook.
4:55:34 > 4:55:36People at home probably don't know,
4:55:36 > 4:55:41they probably think you get a bit of extra time, but in MasterChef
4:55:41 > 4:55:46they literally pull the plug on your equipment and that is it.
4:55:46 > 4:55:49If you have 30 minutes, it literally is 30 minutes.
4:55:49 > 4:55:51And that drove me nuts.
4:55:51 > 4:55:57I love being at home, glass of wine, have a sip, prepare something,
4:55:57 > 4:56:00talk to your guests and enjoy your cooking.
4:56:00 > 4:56:03But that was not enjoyable until I started going through
4:56:03 > 4:56:07and becoming a bit more confident, is then I absolutely loved it.
4:56:07 > 4:56:11And I can't tell you how much I've actually learnt about cooking.
4:56:11 > 4:56:15Cooking is great. Let me recap what I've done here.
4:56:15 > 4:56:20I have a very simple filo tart that's been cooked.
4:56:20 > 4:56:23Layers of filo baked in an oven in a tart case with a little
4:56:23 > 4:56:25bit of a weight in it.
4:56:25 > 4:56:29The lamb - we've got the mince, some onion, some garlic, chilli,
4:56:29 > 4:56:32little bit of the infused stock that has the flavours from
4:56:32 > 4:56:34the toasted cumin and star anise poured on the top.
4:56:34 > 4:56:38So this is kind of like the executive kebab state.
4:56:38 > 4:56:43We have coriander and some mint gone through it.
4:56:43 > 4:56:47We are just going to spoon this on top, so if you imagine...
4:56:47 > 4:56:50That smells wildly wonderful.
4:56:50 > 4:56:53A lot of that comes from the toasting of the lamb
4:56:53 > 4:56:55in the first place, giving it a nutty flavour.
4:56:55 > 4:56:57And then I've salted some cucumber,
4:56:57 > 4:57:01and all that does is draw a bit of moisture out of it.
4:57:01 > 4:57:04And then just going to drain it off.
4:57:04 > 4:57:09We are going to mix that with a little bit of yoghurt
4:57:09 > 4:57:13and then mix it with the spice, ras el hanout.
4:57:13 > 4:57:15Do you know ras el hanout?
4:57:15 > 4:57:18- No.- Have a smell of that.- Oh, yeah.
4:57:18 > 4:57:20- John is going to tell us all about it.- It's beautiful.
4:57:20 > 4:57:23It's a Moroccan spice and it's a blend of loads of spices,
4:57:23 > 4:57:29from cumin, cloves, to rose petals. It gives a really big flavour.
4:57:29 > 4:57:31Just sprinkle a little bit in and it makes anything from fish
4:57:31 > 4:57:33to rice to lamb to yoghurt, just wonderful.
4:57:33 > 4:57:36Lots of people bring it back from holiday in North Africa,
4:57:36 > 4:57:39- when they go to Tunisia. - Stuff it in your bag and go.
4:57:39 > 4:57:42- What does it mean? - It means "top of the shop".
4:57:42 > 4:57:44All the best bits thrown in to make something delicious.
4:57:44 > 4:57:48We're just going to mix some mince and coriander through it,
4:57:48 > 4:57:51and this gets spooned on top of the tart.
4:57:51 > 4:57:54Guys, come on over, have a taste of this.
4:57:54 > 4:57:58So you've got this lovely spicy lamb.
4:57:58 > 4:58:03We've got forks and knives here. There we go, guys.
4:58:03 > 4:58:06Get in and have a taste of that.
4:58:06 > 4:58:11That's a very simple, lovely kind of lamb kebab tart...
4:58:11 > 4:58:17- ..pie...thing.- Lamb kebab pie tart!- Mmmm!- Happy? Happy.
4:58:17 > 4:58:21- Very happy. Crunchy pastry, delicious.- Delicious. Yummy.
4:58:21 > 4:58:23OK, in every show, we get out
4:58:23 > 4:58:27and about visiting some of our favourite chefs on their home turf.
4:58:27 > 4:58:30Today we join Tom Kitchin and his gorgeous family at home
4:58:30 > 4:58:34in Edinburgh for a special recipe using new season asparagus.
4:58:41 > 4:58:45Scotland has a larder that is the envy of the world.
4:58:45 > 4:58:48And nothing demonstrates that better than spring.
4:58:48 > 4:58:50And at the restaurant everything is changing -
4:58:50 > 4:58:54the menu is changing, green, vibrant colours.
4:58:54 > 4:58:57We even have a little map that allows the customers to
4:58:57 > 4:59:00follow their produce around Scotland.
4:59:02 > 4:59:05And at home as well, I like to keep it simple,
4:59:05 > 4:59:08and spring gives me ingredients that I don't have do much to,
4:59:08 > 4:59:10giving me a bit of family time.
4:59:16 > 4:59:19My recipe on Spring Kitchen today, I'm doing a dish of asparagus.
4:59:19 > 4:59:24Asparagus is the Holy Grail of spring vegetables. Chefs love it.
4:59:24 > 4:59:27Six weeks of the year it's in season.
4:59:27 > 4:59:29I'm going to do a poached egg with it as well.
4:59:29 > 4:59:33I know some people find that a bit tricky but it doesn't have to be.
4:59:33 > 4:59:36I going to serve the asparagus with shavings of raw asparagus
4:59:36 > 4:59:39as well, which really makes it a celebration of asparagus.
4:59:39 > 4:59:43And of course I've got commis chef one and commis chef two there,
4:59:43 > 4:59:45so it'd better be good.
4:59:45 > 4:59:48OK, first thing we've got to do it the mise en place.
4:59:48 > 4:59:52Mise en place, in a professional sense, means the preparation.
4:59:52 > 4:59:54So first we are going to prep the asparagus.
4:59:54 > 4:59:57I always remove the woody bit at the end.
4:59:57 > 5:00:00It's a bit woody, a bit stalky.
5:00:00 > 5:00:02And then, with a small knife,
5:00:02 > 5:00:06just carefully remove the point up to the tip.
5:00:06 > 5:00:08And then bathe it in an ice bath.
5:00:08 > 5:00:11That will bring all the green pigment, the chlorophyll,
5:00:11 > 5:00:13right to the forefront of the vegetable.
5:00:13 > 5:00:16So when we cook it it's going to look vibrant and green.
5:00:20 > 5:00:24So I'm just go to make sure the eggs are ready to go.
5:00:24 > 5:00:28A little tip - I'm going to crack two eggs into the same bowl.
5:00:28 > 5:00:32They will naturally separate when they hit the boiling water.
5:00:34 > 5:00:37Give it a nice dash of white wine vinegar.
5:00:37 > 5:00:40I've got my chicken stock there. And I've got a pan with a lid on it.
5:00:40 > 5:00:41A good quality pan,
5:00:41 > 5:00:45because I want that lid to help with the cooking process as well.
5:00:45 > 5:00:46Splash of oil in the pan.
5:00:47 > 5:00:49That's hot.
5:00:49 > 5:00:51SIZZLING And in with the asparagus.
5:00:51 > 5:00:54Just roll it gently in the oil
5:00:54 > 5:00:57and you'll see how green the asparagus comes.
5:00:57 > 5:01:01A little dash of salt in with the asparagus
5:01:01 > 5:01:03and then in with the chicken stock, OK?
5:01:05 > 5:01:07And lid on.
5:01:07 > 5:01:10Essentially, what we are trying to do here is trying to maximise
5:01:10 > 5:01:12the flavour of the asparagus.
5:01:12 > 5:01:16This is restaurant cooking at home, but it's very easy, guys.
5:01:18 > 5:01:23As the asparagus is cooking there, a little knob of the dreaded butter.
5:01:24 > 5:01:29And as the chicken stock reduces, the flavour of the asparagus will
5:01:29 > 5:01:34come out as well, because eventually that's going to become the sauce.
5:01:34 > 5:01:37That asparagus is going to take three to four minutes to cook
5:01:37 > 5:01:40and the poached egg won't be far off that either.
5:01:40 > 5:01:45So with the poached egg, we've got water boiling nicely there.
5:01:45 > 5:01:46With a slotted spoon...
5:01:48 > 5:01:52..turn the water to create a kind of whirlpool effect.
5:01:54 > 5:01:56And in with the eggs.
5:01:56 > 5:01:58And as the eggs hit the vinegary water,
5:01:58 > 5:02:02hopefully they'll come out in a kind of teardrop shape.
5:02:15 > 5:02:17Now we are getting to the critical point.
5:02:17 > 5:02:20The asparagus is seconds away from being cooked.
5:02:21 > 5:02:23And there's that poached egg.
5:02:23 > 5:02:25Drain it...
5:02:26 > 5:02:29Taking the asparagus with a very small knife...
5:02:29 > 5:02:32just go into the thickest part of the asparagus,
5:02:32 > 5:02:35checking there is no resistance.
5:02:35 > 5:02:38The difference between raw and cooked is minuscule,
5:02:38 > 5:02:41but that's what perfection is sometimes.
5:02:41 > 5:02:44Take these asparagus out of the pan. Look at that.
5:02:47 > 5:02:50We just have to reduce that a little bit.
5:02:50 > 5:02:55Mmmm! Just asparagus. Little knob of butter. And a dash of olive oil.
5:02:57 > 5:02:59And that really is just...
5:03:01 > 5:03:03..the essence of asparagus.
5:03:03 > 5:03:08But to really open that flavour up, I'm going to add a dash of vinegar.
5:03:08 > 5:03:10Vinegar or lemon juice
5:03:10 > 5:03:11sometimes can be the difference
5:03:11 > 5:03:14between a good dish and not so good.
5:03:18 > 5:03:19OK, let's take this over.
5:03:22 > 5:03:25Look at that wonderful colour on the asparagus.
5:03:25 > 5:03:28It's vibrant, it's green, it's cooked to perfection.
5:03:28 > 5:03:32But this is a little bit that makes it just that little bit special -
5:03:32 > 5:03:34just a little knob of butter to thicken it
5:03:34 > 5:03:36and that vinegar at the end.
5:03:36 > 5:03:39Poached egg on top.
5:03:41 > 5:03:44All over... Mmm!
5:03:44 > 5:03:49And then some very thin shavings of asparagus.
5:03:50 > 5:03:52That lovely raw asparagus.
5:03:52 > 5:03:55That's going to give wonderful texture as well to the dish.
5:04:01 > 5:04:03A little twist of pepper.
5:04:04 > 5:04:08So there we have it - seasonal asparagus with poached egg.
5:04:08 > 5:04:13But seasonal asparagus with a sauce with a little bit of difference.
5:04:13 > 5:04:16This is actually my first asparagus of the season,
5:04:16 > 5:04:19so I'm genuinely excited about eating it.
5:04:23 > 5:04:27Mmm! Nothing quite beats that first asparagus of the season.
5:04:29 > 5:04:31Thank you very much, Tom.
5:04:31 > 5:04:35That looked absolutely delicious - springtime asparagus. Brilliant.
5:04:35 > 5:04:37Thank you. It's now time for somebody else to cook
5:04:37 > 5:04:39and it is the great Michael Caines.
5:04:39 > 5:04:42- What are you doing, chief? - Tom, we've got a fantastic dish.
5:04:42 > 5:04:45Lots to do. We are going to do this wonderful sea bass with lentils,
5:04:45 > 5:04:47which I've already blanched.
5:04:47 > 5:04:50If you could just prep the carrots I'll get on with the lentils.
5:04:50 > 5:04:53That's quite important. These lentils have been blanched -
5:04:53 > 5:04:54cold water up to the boil.
5:04:54 > 5:04:56And we are putting that in the pan...
5:04:56 > 5:04:59- These are puy lentils? - Green lentils.
5:04:59 > 5:05:00We've got peeled shallots,
5:05:00 > 5:05:03we've got some garlic in there we're putting in.
5:05:03 > 5:05:06We've got onions studded with some cloves
5:05:06 > 5:05:08and a lovely little bouquet garni.
5:05:08 > 5:05:12Normally, you would see this being cooked with lard.
5:05:12 > 5:05:16I'm using cinnamon spice - lovely, fragrant long spice.
5:05:16 > 5:05:19Important also to recognise that we don't always use cinnamon
5:05:19 > 5:05:22just for sweet, we're using it for savoury too.
5:05:22 > 5:05:24So, in goes your water. A little bit of chicken stock.
5:05:24 > 5:05:26So that cloves and cinnamon,
5:05:26 > 5:05:28as opposed to putting in a nice piece of bacon in there,
5:05:28 > 5:05:31something that has been cured heavily in spices, like you do for
5:05:31 > 5:05:34bacon, you're actually going to use the spice to infuse in the lentils.
5:05:34 > 5:05:37Absolutely, and you get a lovely long flavour.
5:05:37 > 5:05:42- Will that give it enough flavour? - It's incredible, really, yeah.
5:05:42 > 5:05:45You know, spice gives you lovely persistence on the palate.
5:05:45 > 5:05:48What I want to do now is use another spice, Chinese five spice.
5:05:48 > 5:05:52While he is explaining the Chinese five spice mix, you will see me
5:05:52 > 5:05:55just cut, using a razor blade or a very sharp knife,
5:05:55 > 5:05:58lacerate just the skin only. I'm going to rub that spice.
5:05:58 > 5:06:01If you're going to use a razor blade, you have to be very careful.
5:06:01 > 5:06:03Nice sharp knife. This is quick.
5:06:03 > 5:06:06Tell us a little bit about Chinese five spice.
5:06:06 > 5:06:09So, you're using quite a classic Chinese five spice, which is
5:06:09 > 5:06:11just the five ingredients. We had a little debate earlier on
5:06:11 > 5:06:14whether it had chilli in or not, but I don't think it does.
5:06:14 > 5:06:18So it is cloves, Szechuan peppercorns, star anise,
5:06:18 > 5:06:22- cinnamon and...- It's either fennel seed or ground ginger.
5:06:22 > 5:06:27- Ginger or fennel.- Absolutely. So you've got anise spice in there, too.
5:06:27 > 5:06:31I'm just going to season that with a little bit of salt and pepper.
5:06:31 > 5:06:35What we're going to do is cook this skin side down. Just a bit of oil.
5:06:35 > 5:06:38Does the spice mix get roasted first before you blend it,
5:06:38 > 5:06:40or do you just use it?
5:06:40 > 5:06:43You can, but this one is just applied as is,
5:06:43 > 5:06:46and we're going to cook this skin side down.
5:06:46 > 5:06:52But we're going to just tap it in a little bit of plain flour first.
5:06:52 > 5:06:55Just remove that out the way. Careful with that.
5:06:55 > 5:06:58Seasoning salt and pepper and then we're going to cook...
5:06:58 > 5:07:01- What's the flour for?- Flour is just to help it stop sticking,
5:07:01 > 5:07:04and also to help crispen up the skin.
5:07:04 > 5:07:09We're going to cook it in mainly unsalted butter with a dash of oil.
5:07:09 > 5:07:13We want to heat it up to the hottest point, just before noisette.
5:07:13 > 5:07:15And then we will add the fish skin side down.
5:07:15 > 5:07:18Then we will add a little more, and put the lid on
5:07:18 > 5:07:23so it cooks in the steam, but also roasts in the pan as well.
5:07:23 > 5:07:27- So that's beautiful.- So, straight into the pan with foaming butter.
5:07:27 > 5:07:31Absolutely. Lid on, and then what I'll do is just wash my hands.
5:07:31 > 5:07:35- You are using quite a lot of butter, you two.- Quite a lot.
5:07:35 > 5:07:36Quite a lot of butter!
5:07:36 > 5:07:39You cook it in a beurre noisette, hazelnut brown butter,
5:07:39 > 5:07:42- you leave it behind though. But you want the flavours.- OK.
5:07:42 > 5:07:43And of course that will roast.
5:07:43 > 5:07:46The good thing about the lid is you get the steam on top.
5:07:46 > 5:07:49Now, I'm going to make the fricassee while that's cooking.
5:07:49 > 5:07:53When the lentils are cooked - they take about three hours -
5:07:53 > 5:07:56we're just going to drain off these lentils and put them in a pan,
5:07:56 > 5:08:00and we're going to add a knob of butter and then finish up with
5:08:00 > 5:08:04some chopped parsley, Tom, which you're going to chop for me.
5:08:04 > 5:08:07Already done, chef, all over it, all over it.
5:08:07 > 5:08:09Right, so a little bit of butter,
5:08:09 > 5:08:12and that is just going to emulsify with the starch.
5:08:12 > 5:08:15And while we're doing that, I'm just going to prepare these mushrooms.
5:08:15 > 5:08:20These are St George mushrooms, which are bang on in season right now.
5:08:20 > 5:08:23Yes, St George mushrooms, we had them in a show last week.
5:08:23 > 5:08:26We had them on St George's Day, funnily enough.
5:08:26 > 5:08:29They are right in season about now, but they have a very short
5:08:29 > 5:08:32time span, they are only around for two or three weeks.
5:08:32 > 5:08:35They are, whereas mousseron, they are generally longer lasting
5:08:35 > 5:08:38and, actually, if you know what you're looking for,
5:08:38 > 5:08:42if you leave your garden to grow a little bit long in grass,
5:08:42 > 5:08:44you will actually see it. For the fricassee,
5:08:44 > 5:08:47we've got those wonderful chopped shallots you've done for me, Tom.
5:08:47 > 5:08:49We're going to start off with just butter.
5:08:49 > 5:08:53We're going to make an emulsification with the butter using just water.
5:08:53 > 5:08:57A good thing about the... sauce is that we know we've got
5:08:57 > 5:09:0080% liquid in the mushrooms themselves.
5:09:00 > 5:09:02So, I'm just going to take your shallots...
5:09:02 > 5:09:07Michael, if you can't get these kind of mushrooms - they are very
5:09:07 > 5:09:12springy and now - is there anything you can use instead that would work?
5:09:12 > 5:09:13Yes, absolutely.
5:09:13 > 5:09:15Normal mushrooms that you get - I mean,
5:09:15 > 5:09:19chestnut mushrooms or shiitake mushrooms are fine too.
5:09:19 > 5:09:23The other thing to think about if you don't have that is, you know,
5:09:23 > 5:09:26perhaps treat yourself to mushrooms that are in season,
5:09:26 > 5:09:28girolles or pied bleu, pied de mouton.
5:09:28 > 5:09:33Any kind of wild mushroom goes very well with sea bass.
5:09:33 > 5:09:35Sea bass and mushrooms is great.
5:09:35 > 5:09:38And what I like about this is you can see this steam just starting
5:09:38 > 5:09:40to cook the other side.
5:09:40 > 5:09:42The lentils I'm going to turn up now, just going to finish that.
5:09:42 > 5:09:44I'm just going to check the seasoning.
5:09:44 > 5:09:47So these lentils have soaked and then you've brought them
5:09:47 > 5:09:49- up to the boil and then... - No, I don't soak them.
5:09:49 > 5:09:53I just literally put cold water up to the boil and we blanch them.
5:09:53 > 5:09:58Then cook them very slowly. So you cook in all the flavour, Tom.
5:09:58 > 5:10:01So as we cook with those aromatic vegetables,
5:10:01 > 5:10:03we cook in all that flavour.
5:10:03 > 5:10:06To finish, we're going to add your lovely chopped parsley,
5:10:06 > 5:10:08- which we've got here. - That's the parsley.
5:10:08 > 5:10:11And we're going to let that come down.
5:10:11 > 5:10:13And over here with the fricassee,
5:10:13 > 5:10:15shallots just sweat with a pinch of salt.
5:10:15 > 5:10:18We're going to add this mushroom mixture, which I love.
5:10:18 > 5:10:22Mousseron are really musky, they've got a lovely smell.
5:10:22 > 5:10:24If you put them in the fridge,
5:10:24 > 5:10:26they make the fridge smell of mousseron mushroom.
5:10:26 > 5:10:29They are amazing. So, Michael, you've been very busy at the moment.
5:10:29 > 5:10:32- You've got a very cool new friend, haven't you?- Yes, Samuel L Jackson.
5:10:32 > 5:10:36Samuel L Jackson, just drop that in, he's just a cool new mate.
5:10:36 > 5:10:42- Craig, do you want to join the club? - I'd love to, darling, I'd love to.
5:10:42 > 5:10:44Look forward to that.
5:10:44 > 5:10:46No, Sam is doing a charity called One For The Boys,
5:10:46 > 5:10:49and it's all about raising awareness for men's cancer.
5:10:49 > 5:10:53So we're putting on a gig, and he actually asked me to ask you
5:10:53 > 5:10:56if you would join us to do a massive launch later on in the year, Tom.
5:10:56 > 5:11:00Absolutely. Anything to hang around with you and Samuel L Jackson.
5:11:00 > 5:11:03That sounds like a cool thing to be doing.
5:11:03 > 5:11:05No, it's great.
5:11:05 > 5:11:09It's a great cause, and the good thing about it is it is teaching
5:11:09 > 5:11:13men to be a bit more aware of the need to be conscious of the fact that
5:11:13 > 5:11:18cancer kills more men than women because we are a bit ignorant to it.
5:11:18 > 5:11:22So, lid on. The fish is almost cooked.
5:11:22 > 5:11:24So that is frying on the bottom
5:11:24 > 5:11:27and then steaming in those buttery juices.
5:11:27 > 5:11:29And in here, just a bit of lemon juice,
5:11:29 > 5:11:32and now we're going to add some butter.
5:11:32 > 5:11:35I'm going to whisk that in, and I've got some chervil.
5:11:35 > 5:11:39- Do you need the whisk, chef? - Yes, please. Thank you.
5:11:39 > 5:11:42You want the chervil and the tarragon.
5:11:42 > 5:11:46So, you've got possibly a couple of the coolest
5:11:46 > 5:11:48gigs going at the moment. You're working with Samuel L Jackson,
5:11:48 > 5:11:53- and you're also doing the Monaco Grand Prix.- Yes, it's a tough gig.
5:11:53 > 5:11:56It's a tough gig being a chef from Devon!
5:11:56 > 5:11:57It's heaven in Devon!
5:11:57 > 5:11:58LAUGHTER
5:11:58 > 5:12:01The thing about the Monaco Grand Prix
5:12:01 > 5:12:03is I've been working with Williams F1.
5:12:05 > 5:12:08This is our fourth season together, and we've been working on
5:12:08 > 5:12:11the quality of the food for those wonderful VIP guests.
5:12:11 > 5:12:15So I'm very lucky to be able to cook in the motor homes
5:12:15 > 5:12:19during the European, or the flyaways at the back.
5:12:19 > 5:12:20So, we're ready to go, Tom.
5:12:20 > 5:12:24Just get back to this sea bass, which I'm really happy with.
5:12:24 > 5:12:26- It smells wonderful. - It looks fantastic.
5:12:26 > 5:12:28- Are you a fan of sea bass, Craig? - I am, I absolutely love fish.
5:12:28 > 5:12:30Absolutely love it.
5:12:30 > 5:12:33But I was just thinking, what was going through my head,
5:12:33 > 5:12:35my mother actually hates mushrooms,
5:12:35 > 5:12:37so what would you do in that situation?
5:12:37 > 5:12:39I just wouldn't invite her round!
5:12:39 > 5:12:41LAUGHTER
5:12:42 > 5:12:45When are you going to be doing Strictly, my love?
5:12:46 > 5:12:50You're mixing with all the fame and the glory.
5:12:50 > 5:12:53Well, I would suggest, instead of doing it with mushrooms,
5:12:53 > 5:12:58perhaps make a nice little red wine sauce instead, or use the lentils
5:12:58 > 5:13:04and add a bit of liquid to that and make your sauce from the lentils.
5:13:04 > 5:13:09You are avoiding my question. When are you going to be on Strictly?
5:13:09 > 5:13:12- Yes, when are you doing Strictly, Michael?- Is that an invite?
5:13:12 > 5:13:15Well, I'm just saying, you're becoming very high up in the world.
5:13:15 > 5:13:17You've noticed my footwork?
5:13:18 > 5:13:21Next year, Michael is doing Strictly next year.
5:13:21 > 5:13:25- That's an exclusive, Michael Caines is doing Strictly.- That will be fun.
5:13:25 > 5:13:27So, the lentils in the middle.
5:13:27 > 5:13:30Just finish that with a little bit of butter, and spoon around.
5:13:30 > 5:13:32A lovely fricassee.
5:13:32 > 5:13:34Adding the tomatoes in at the last minute with the herbs.
5:13:34 > 5:13:36Keep those herbs nice and fresh.
5:13:36 > 5:13:39Tomatoes have a lovely acidity, don't they? They are great.
5:13:39 > 5:13:42Where this dish is relatively rich, that acidity will cut through it.
5:13:42 > 5:13:44Beautiful.
5:13:44 > 5:13:48And I've cooked two pieces, but have a feel of that, lovely and crisp.
5:13:48 > 5:13:49Nice, crispy skin.
5:13:49 > 5:13:52Guys, come on over and have a little taste of the sea bass.
5:13:52 > 5:13:55Maybe you can convince your mum, Craig. There we go.
5:13:57 > 5:14:01Some knives and forks, get in there. Go and have a taste.
5:14:01 > 5:14:05- Happy with the sauce.- Happy with the sauce, happy with the sea bass.
5:14:05 > 5:14:08Taste the spice, Craig, the Chinese five spice.
5:14:08 > 5:14:13- It's quite a unique spice. - The five spice is lovely.- Gorgeous.
5:14:13 > 5:14:14Gorgeous, OK.
5:14:14 > 5:14:18So, while Craig eats this, we're going to take a trip into the BBC's
5:14:18 > 5:14:19food back catalogue.
5:14:19 > 5:14:21Today, we join Nigella Lawson
5:14:21 > 5:14:25for a simple but spicy dish with squid, prawns and chilli.
5:14:30 > 5:14:33Right, I have my squid and my prawns, I always keep a stash of them
5:14:33 > 5:14:36in the deep freeze, and they are thawed and ready to go.
5:14:36 > 5:14:40Always good to top up on parsley and obviously I'm after some marjoram.
5:14:43 > 5:14:47Really sweet and delicate, but it won't be overwhelmed
5:14:47 > 5:14:50by the chilli peppers or their gorgeous red grasp.
5:15:00 > 5:15:04In a wok, or any big pan, really, put some oil.
5:15:07 > 5:15:10And then let me amass my weapons.
5:15:10 > 5:15:15I want garlic and I want lemon, and I need a grater. So.
5:15:17 > 5:15:19In goes the chilli.
5:15:19 > 5:15:23I might leave a bit to be sprinkled over the squid and prawns later.
5:15:27 > 5:15:31Now, this - this I can't stop doing.
5:15:31 > 5:15:35That is grating lemon zest into hot oil when I cook.
5:15:38 > 5:15:42All the flavours, really, of lemon are in the zest, all the oils, and
5:15:42 > 5:15:48they permeate the cooking oil, which in turn permeates the food it cooks.
5:15:48 > 5:15:52And, what's more, it scents the room beautifully.
5:15:54 > 5:15:56Beautiful.
5:15:57 > 5:15:59Now, the garlic.
5:15:59 > 5:16:04Not so beautiful to look at as that gorgeous yellow, but what a smell.
5:16:04 > 5:16:05What a taste.
5:16:16 > 5:16:19Chilli, lemon, garlic. These are my heavy hitters.
5:16:19 > 5:16:23But I want some delicacy too. The herbs.
5:16:23 > 5:16:25I've got marjoram, which I think of
5:16:25 > 5:16:30as the softer-skinned cousin to oregano.
5:16:30 > 5:16:32A slightly sweeter disposition.
5:16:34 > 5:16:38You get more of an aniseed hint from the marjoram, actually.
5:16:38 > 5:16:44Always good, in my book. Parsley as well, let's not neglect that.
5:16:44 > 5:16:46A bit of iron, bit of vitamin C.
5:16:56 > 5:16:59Fling some of this in the pan now.
5:17:08 > 5:17:12So, we're moments away now, because this takes hardly any time to cook.
5:17:12 > 5:17:14I've got my prawns.
5:17:18 > 5:17:22Which I'm tempted to call shrimp, because it goes better with squid.
5:17:24 > 5:17:29For me, this is absolutely a perfect girls' night in.
5:17:31 > 5:17:36A good chat, a good supper and a bottle of rose wine.
5:17:36 > 5:17:39Or, if I'm feeling macho, maybe some cold beer.
5:17:46 > 5:17:48You don't need to use a wok.
5:17:48 > 5:17:52After all, a wok is scarcely an Italian piece of equipment,
5:17:52 > 5:17:55but I'm a messy cook, and it makes spillage less likely.
5:17:59 > 5:18:03The lemon zest does really flavour everything,
5:18:03 > 5:18:07but now it's the turn of the juice, and why I want this is because
5:18:07 > 5:18:12I want a light but still fiery and zingy seafood gravy.
5:18:23 > 5:18:27There is something about the drama of this - the pink coral prawns,
5:18:27 > 5:18:32the white squid, with the red chilli and the green herbs...
5:18:34 > 5:18:40..against this black rice. It's very, very easy to cook.
5:18:40 > 5:18:43It's sturdy, so you don't have to fear overcooking it,
5:18:43 > 5:18:48and all I do is put a cup of black rice in a pan,
5:18:48 > 5:18:53cover it with a cup and a half of cold water and bring it to the boil.
5:18:53 > 5:18:57Once it comes to the boil, I turn it down really low, clamp
5:18:57 > 5:19:01on a lid, and leave it to cook until the rice has absorbed all the water.
5:19:03 > 5:19:07I'm going to heap this seafood over the rice,
5:19:07 > 5:19:12and I have to say, this is one of those suppers that probably -
5:19:12 > 5:19:17in fact, definitely - takes longer to eat than to cook.
5:19:17 > 5:19:18And I am a fast eater.
5:19:36 > 5:19:38A bit more herbs.
5:19:43 > 5:19:45The remaining bit of chilli.
5:19:48 > 5:19:54I will put the rest of this crimson confetti in here.
5:19:55 > 5:20:00As far as I'm concerned, we can crack open the wine and we're ready to eat.
5:20:09 > 5:20:11We have squiddles.
5:20:11 > 5:20:15Delicious, thank you. Rose. Thank you, that looks lovely.
5:20:21 > 5:20:23I want to do my hair like this one day.
5:20:23 > 5:20:27- Don't you think she looks divine? - Gorgeous.- Isn't he fantastic?
5:20:40 > 5:20:42Thank you very much, Nigella.
5:20:42 > 5:20:45OK, today, I'm going to be doing a recipe using a pulled blade of pork,
5:20:45 > 5:20:48served in a pitta bread with a coleslaw and walnut mayonnaise.
5:20:48 > 5:20:51Michael is here to give me a hand, and you can get cracking, chief.
5:20:51 > 5:20:54You can do the mayonnaise using some walnut oil,
5:20:54 > 5:20:56and we're going to do some toasted walnuts as well.
5:20:56 > 5:20:59Now, pulled pork is very fashionable at the minute,
5:20:59 > 5:21:02one of those American-style crossover dishes that is
5:21:02 > 5:21:05making its way all the way through this country at the minute.
5:21:05 > 5:21:08I'm going to get the marinade on for it.
5:21:08 > 5:21:11What happens is you slow roast pork.
5:21:11 > 5:21:14We're going to brine it first, then you slow roast it,
5:21:14 > 5:21:17and then it gets mixed into this kind of mix I'm making here,
5:21:17 > 5:21:23this kind of unctuous, luscious, gravy and syrupy thing going on.
5:21:23 > 5:21:26So, we've got a bit of chicken stock, some white wine,
5:21:26 > 5:21:32some white wine vinegar, a load of soft dark brown sugar.
5:21:32 > 5:21:36Going to reduce that down with some honey.
5:21:39 > 5:21:42- This is like a crazy, rich barbecue sauce.- A crazy, rich barbecue sauce.
5:21:42 > 5:21:46All those kind of barbecue flavours that are very fashionable now,
5:21:46 > 5:21:47especially here in London,
5:21:47 > 5:21:50are beginning to filter through to the rest of the country.
5:21:50 > 5:21:54That understanding of barbecue is becoming a lot more,
5:21:54 > 5:21:57rather than it being just sausages you put on a barbecue and burn.
5:21:57 > 5:21:59- Coming from Australia... - Oh, yes, very big.
5:21:59 > 5:22:03We had barbecues for Christmas, barbecue for every celebration.
5:22:03 > 5:22:06You can guarantee the weather, which is rather nice.
5:22:06 > 5:22:08My sister made pulled pork, actually, when I was
5:22:08 > 5:22:12in Australia just recently, and it was absolutely delicious.
5:22:12 > 5:22:15And it is something you can prep in advance, which I think is perfect.
5:22:15 > 5:22:18That is the thing, it's something you can do well in advance.
5:22:18 > 5:22:21You haven't got to worry about it, and it just cooks away.
5:22:21 > 5:22:23So, I've got some bay leaves,
5:22:23 > 5:22:28and I'm just going to crush in the palm of my hand a bit of garlic.
5:22:28 > 5:22:31We're going to leave that to reduce. Also, I'm going to make a brine.
5:22:31 > 5:22:34The brine in this part is quite important.
5:22:34 > 5:22:39What it does is it helps the pork maintain moisture and gives it
5:22:39 > 5:22:42a right good seasoning and a really good flavour at the start.
5:22:42 > 5:22:48So I'm going to use a 20% brine, which is 20% salt.
5:22:48 > 5:22:51So 200g of salt to 1 litre of water.
5:22:54 > 5:22:57We kind of... That's about a litre.
5:22:57 > 5:23:01We bring it up to the boil and we do it with more bay leaves.
5:23:01 > 5:23:04Bay leaves for me are beautiful, they go very well with pork,
5:23:04 > 5:23:06very fragrant, very fresh. OK.
5:23:06 > 5:23:11Into that, some star anise, more of that aniseed flavour going through.
5:23:11 > 5:23:15And all those lovely flavours just get sucked in when you do the brine.
5:23:15 > 5:23:19And some thyme, and also a bit more of the lemon zest.
5:23:19 > 5:23:21That goes into the brine,
5:23:21 > 5:23:24and what you do is you bring the brine up to the boil.
5:23:25 > 5:23:28We are going to brine a blade of pork.
5:23:28 > 5:23:31So, it's the shoulder blade of pork.
5:23:31 > 5:23:35You ask your butcher for it like this, or, you can ask for the skin
5:23:35 > 5:23:39removed and the bone taken out and then you can tie it up.
5:23:39 > 5:23:43Once you've made your brine, you then...
5:23:45 > 5:23:47..pour it over the top of your pork
5:23:47 > 5:23:50and you leave it for 24 hours like this.
5:23:50 > 5:23:54What that does is it permeates it with loads of lovely flavours,
5:23:54 > 5:23:59loads of taste, and it also... keeps it nice and moist,
5:23:59 > 5:24:02because now we are going to slow roast it.
5:24:02 > 5:24:05I'm going to dry the pork off.
5:24:06 > 5:24:07Just on a bit of kitchen roll.
5:24:07 > 5:24:12Then we're going to roast it in the oven for about five hours,
5:24:12 > 5:24:14four to five hours.
5:24:16 > 5:24:19Just dry it off. OK.
5:24:19 > 5:24:22Michael, can you chuck a couple of pitta breads on for me to toast?
5:24:22 > 5:24:24That would be great.
5:24:24 > 5:24:27Dry the pork off, a bit more tinfoil goes on the top,
5:24:27 > 5:24:31and bake it in the oven. Now, Craig, Fiddler On The Roof!
5:24:31 > 5:24:35Yes, that's on and it's in its last week. That is down in Eastbourne.
5:24:35 > 5:24:41It's had amazing success and reviews all over the country
5:24:41 > 5:24:44and it stars the Starsky & Hutch guy from...
5:24:44 > 5:24:46Well, Starsky & Hutch!
5:24:46 > 5:24:50Paul Michael Glaser. He is, I have to say, amazing.
5:24:50 > 5:24:55And the bizarre thing is he was in the original film of course,
5:24:55 > 5:24:58as Perchik. And now he has replaced Topol well and truly,
5:24:58 > 5:25:00playing the part of Tevye.
5:25:00 > 5:25:04And he's really made it his own. He is absolutely amazing.
5:25:04 > 5:25:07But it is in its last week down in Eastbourne, as I say.
5:25:07 > 5:25:10I'm going down there on Thursday night to have a
5:25:10 > 5:25:13bit of a company soiree for our final fling.
5:25:13 > 5:25:16And we're hoping that next year, because it's in its 50th year
5:25:16 > 5:25:19on Broadway, we will go to Broadway.
5:25:19 > 5:25:21So we will keep our fingers crossed there with that.
5:25:21 > 5:25:25Hopefully it won't conflict with Strictly, but still.
5:25:25 > 5:25:27That's the law of the land.
5:25:30 > 5:25:31- Michael?- Good.
5:25:31 > 5:25:36We've toasted the pitta bread to the point of...
5:25:36 > 5:25:38Well, I think we call them caramelised.
5:25:38 > 5:25:42Yes, I think that's a nice way of looking at it.
5:25:42 > 5:25:46- I'll put a fresh one on! OK. - To perfection, of course?
5:25:46 > 5:25:51- Burnt to perfection.- So, pitta breads are toasting nicely.
5:25:51 > 5:25:53Now, here is the pulled pork.
5:25:53 > 5:25:56So, what happens is the pork goes into the oven wrapped in tinfoil.
5:25:56 > 5:26:01It kind of steams itself and cooks itself for about four to five hours.
5:26:01 > 5:26:05Then what you do is you get two forks and you just pull it apart,
5:26:05 > 5:26:08so you shred all the meat, all the lovely fat with it
5:26:08 > 5:26:13and all that flavour, and then we're going to just mix it
5:26:13 > 5:26:17with a little bit of this sauce that we're making,
5:26:17 > 5:26:20that kind of rich, sugary flavoured sauce and stock.
5:26:20 > 5:26:23We're just going to add a little bit to it,
5:26:23 > 5:26:30just to let it down so that it grows all those flavours.
5:26:32 > 5:26:34Mix it all together.
5:26:37 > 5:26:40So, again, this is the sort of thing you can have well ahead.
5:26:41 > 5:26:44You can have a little pot of it actually sat on the barbecue
5:26:44 > 5:26:48just staying warm. I'm going to open up this pitta bread.
5:26:48 > 5:26:53Michael is making just a very simple, beautiful kind of coleslaw.
5:26:53 > 5:26:57And will the walnuts just add a bit of extra crunch?
5:26:57 > 5:27:00Just add a beautiful bit of extra crunch to everything.
5:27:00 > 5:27:06It's a very simple coleslaw, it is onion, cabbage and carrot.
5:27:06 > 5:27:09And then in that is a mayonnaise that Michael has made with
5:27:09 > 5:27:13some walnut oil. And then toasted some walnuts as well.
5:27:13 > 5:27:16So, you could, if you don't want to make your mayonnaise,
5:27:16 > 5:27:22get a normal mayonnaise and then add the little bit of walnut oil to it.
5:27:22 > 5:27:25Guys, if you want to come over, we are going to crack on
5:27:25 > 5:27:27with this lovely pitta bread.
5:27:27 > 5:27:30Michael, you sprinkle on a few walnuts.
5:27:30 > 5:27:33- And then we just...- Wow, that looks like a feast.
5:27:33 > 5:27:36It's kind of a Sunday afternoon, sat in the garden,
5:27:36 > 5:27:39couple of cold stubbies, as they call them in Australia.
5:27:39 > 5:27:43- Too right, mate! - A couple of cold stubbies.
5:27:43 > 5:27:47My Australian accent has slightly gone after 25 years here!
5:27:47 > 5:27:51- That looks incredible. - There you go, guys.
5:27:51 > 5:27:54Why don't you get in and have a little taste?
5:27:54 > 5:27:57Pulled pork sandwich, very simple, very easy to do.
5:27:57 > 5:28:00Just stay right ahead of it. Have a little taste.
5:28:02 > 5:28:05It's actually quite sweet, isn't it?
5:28:05 > 5:28:08Yes, that honey and that brown sugar all mixes very well.
5:28:08 > 5:28:11You could grate a little bit of lemon zest on it,
5:28:11 > 5:28:14a little bit of tarragon through it, it tastes delicious.
5:28:14 > 5:28:20- That is wicked barbecue food as well. Delicious.- Brilliant.
5:28:20 > 5:28:23OK, everyone is very happy. That's all from us on Spring Kitchen.
5:28:23 > 5:28:27A big thank you to Michael Caines, John Gregory-Smith
5:28:27 > 5:28:30and Craig Revel Horwood. And of course Tom Kitchin up in Edinburgh.
5:28:30 > 5:28:33All of today's recipes are available on the website.
5:28:33 > 5:28:36Go to bbc.co.uk/springkitchen.
5:28:36 > 5:28:39A big thank you for watching and I will see you next time. Take care.
5:28:39 > 5:28:40Bye-bye.