0:00:02 > 0:00:04It's spring outside and we have a studio full of great guests
0:00:04 > 0:00:06and food for you to make the most of this new season.
0:00:06 > 0:00:08Welcome to Spring Kitchen.
0:00:29 > 0:00:31Hello and welcome.
0:00:31 > 0:00:34Now, we have a great line-up for you this afternoon.
0:00:34 > 0:00:36We head into Padstow, in Cornwall, to join the great
0:00:36 > 0:00:40Rick Stein for an Asian influenced crab salad with wasabi mayonnaise.
0:00:40 > 0:00:42It's a dish that he's made just for us.
0:00:42 > 0:00:45Plus, we take a peek into the BBC food archive
0:00:45 > 0:00:49and join Raymond Blanc for a classic French dish, lamb Provencal.
0:00:49 > 0:00:53Now, with me in the studio is one of the country's finest female chefs,
0:00:53 > 0:00:55she trained under the great Gordon Ramsay
0:00:55 > 0:00:59but now is very much her own boss - it's Angela Hartnett.
0:00:59 > 0:01:02And also with us is a special Spring Kitchen guest to tell us
0:01:02 > 0:01:06all things cheesy, cos there's a bit of a theme to my recipes today,
0:01:06 > 0:01:09it's our very own cheese expert, Emma Dandy. Hello to the two of you.
0:01:09 > 0:01:11- Hello.- Hi.
0:01:11 > 0:01:14Hello, hello, hello. Is spring time a happy time for you, Ange?
0:01:14 > 0:01:17I love it! It's green suddenly, nothing's brown any more, is it,
0:01:17 > 0:01:19after the winter, so it's fabulous!
0:01:19 > 0:01:22Lovely, light and fresh...is spring a good time for cheeses?
0:01:22 > 0:01:24Cheeses are very seasonal, aren't they?
0:01:24 > 0:01:27Absolutely, the cheeses change throughout the seasons.
0:01:27 > 0:01:29In wine, you have one vintage a year, in cheese,
0:01:29 > 0:01:31the cheese-makers are making every day of the year,
0:01:31 > 0:01:34so you get real variation through the seasons.
0:01:34 > 0:01:35OK, we'll touch on that a little bit later,
0:01:35 > 0:01:38and now, our guest is a journalist and presenter,
0:01:38 > 0:01:41not to mention a very nifty dancer, it's Chris Hollins.
0:01:41 > 0:01:44- Hello, Chris, how are you? - APPLAUSE
0:01:44 > 0:01:45Very, very well!
0:01:45 > 0:01:48I got a round of applause, thank you very much for that.
0:01:48 > 0:01:50- I think that's for the dancing.- Really?
0:01:50 > 0:01:52- And you're a big food fan? - I...well, look at me!
0:01:52 > 0:01:55Look at the chins, they're all there.
0:01:55 > 0:01:59I live to eat, brought up in a family where you tried everything.
0:01:59 > 0:02:02You couldn't say I don't like that, you had to try it.
0:02:02 > 0:02:06We used to go on holiday and you had to try something, so I love food!
0:02:06 > 0:02:09- Fantastic!- Counting down the hours to the first tasting.
0:02:09 > 0:02:11Ange, tell us what you're going to be cooking for us.
0:02:11 > 0:02:13Well, minutes hopefully,
0:02:13 > 0:02:17a lovely fresh farfalle pasta with some spinach, gorgonzola cheese,
0:02:17 > 0:02:20sprouting broccoli and a touch of garlic and walnuts on top.
0:02:20 > 0:02:22- And lovely it is, too.- Thank you.
0:02:22 > 0:02:25And later on, I'm going to be doing a recipe using Cheddar
0:02:25 > 0:02:28and I'm going to be making a classic courgette and Cheddar tart
0:02:28 > 0:02:30with a little Parmesan that goes through the pastry, too.
0:02:30 > 0:02:33But, now, for my first recipe, I'm going to be
0:02:33 > 0:02:36using my native cheese, which is actually double Gloucester.
0:02:36 > 0:02:39Emma, you can tell us a little bit more about that in a second
0:02:39 > 0:02:40and, Chris, you can come with me.
0:02:40 > 0:02:42We're going to come over here
0:02:42 > 0:02:44and we're going to do something with double Gloucester.
0:02:44 > 0:02:48OK, Emma, tell us a little bit about double Gloucester cheese,
0:02:48 > 0:02:51what milk it's made with, clearly it comes from Gloucester.
0:02:51 > 0:02:53Absolutely, although not all double Gloucester does
0:02:53 > 0:02:57come from Gloucester but the best stuff is made in that region,
0:02:57 > 0:03:00erm, and they use milk from the Gloucester cow,
0:03:00 > 0:03:02a special breed, quite a rare breed now.
0:03:02 > 0:03:04But it produces perfect milk for cheese making.
0:03:04 > 0:03:08Just the right protein content, really fantastic.
0:03:08 > 0:03:11And the flavour of it is quite a mild flavour, isn't it?
0:03:11 > 0:03:14Yeah, it's quite mild, slightly nutty, it's a really good cheese
0:03:14 > 0:03:17for cooking because it works really well with lots of other ingredients.
0:03:17 > 0:03:20So, it's very similar to a kind of a Cheddar-like cheese
0:03:20 > 0:03:22but it's not too powerful, it's not too strong.
0:03:22 > 0:03:23That's right. Much milder.
0:03:23 > 0:03:26Can I ask you an obvious question? Why is it "double"?
0:03:26 > 0:03:28"Double", it's to do with the milk that they use
0:03:28 > 0:03:29when they're making the cheese.
0:03:29 > 0:03:32So, they use morning milk from the cows milked in the morning,
0:03:32 > 0:03:35then they use milk from the cows milked in the afternoon as well.
0:03:35 > 0:03:37- That's where the double comes from.- Love it.
0:03:37 > 0:03:38And you get single Gloucester as well?
0:03:38 > 0:03:42Single Gloucester, again, and that's from one single milking of the cows.
0:03:42 > 0:03:44That's a protected cheese, that has the protected name.
0:03:44 > 0:03:47Yes, single Gloucester has a protected food name.
0:03:47 > 0:03:48Why doesn't double?
0:03:48 > 0:03:50Erm, I think, probably because there are just
0:03:50 > 0:03:53so many people around the world producing double Gloucester...
0:03:53 > 0:03:58- What, out of Gloucester!?- And so few people in Gloucester doing it.
0:03:58 > 0:04:01I'm heartbroken, I've only learnt this today. I'm destroyed.
0:04:01 > 0:04:04I think once there are enough people in Gloucester making
0:04:04 > 0:04:07double Gloucester, then they will apply for a protected food name.
0:04:07 > 0:04:10To be honest, my first experience of double Gloucester cheese,
0:04:10 > 0:04:12or coming across Gloucester cheese,
0:04:12 > 0:04:16coming from there myself is actually chasing it down a hill.
0:04:16 > 0:04:18Which is something that happens at the end of May,
0:04:18 > 0:04:19on the Mayday bank holiday.
0:04:19 > 0:04:22There's a big hill in Gloucester called Cooper's Hill
0:04:22 > 0:04:25and you have a couple of ciders just to get the confidence up...
0:04:25 > 0:04:27LAUGHTER
0:04:27 > 0:04:29..and you walk up to the top of the hill, which is
0:04:29 > 0:04:31actually a very, very long way
0:04:31 > 0:04:33and then once you get to the top of it,
0:04:33 > 0:04:36some geezer throws a massive cheese of double Gloucester
0:04:36 > 0:04:38down the hill and it goes racing down
0:04:38 > 0:04:40and everyone chases it to the bottom of the
0:04:40 > 0:04:43hill and the first one to the bottom of the hill gets to get the cheese.
0:04:43 > 0:04:46The hill is so steep, actually, when I got there I actually bottled out.
0:04:46 > 0:04:47LAUGHTER
0:04:47 > 0:04:49Backed down the hill, a little bit
0:04:49 > 0:04:51slowly and very carefully.
0:04:51 > 0:04:53Just like a Ploughman's at speed.
0:04:53 > 0:04:55Yeah, just a Ploughman's at speed.
0:04:55 > 0:04:59OK, so listen, what I've got here, I've got some onions in a pan that's
0:04:59 > 0:05:04just sweating down and into that I'm whisking up, these are duck eggs.
0:05:04 > 0:05:06Now, I'm using duck eggs with a little bit of creme fraiche
0:05:06 > 0:05:09and we're making kind of like a
0:05:09 > 0:05:13Spanish tortilla...it's cheese and onion, basically, with a few
0:05:13 > 0:05:18beautiful Jersey Royal potatoes that I'm going to add to the bowl.
0:05:18 > 0:05:23Now, Chris, you started off as a football player, I understand.
0:05:23 > 0:05:26Well, that is a very loose term.
0:05:26 > 0:05:28LAUGHTER
0:05:28 > 0:05:30My dad was a footballer, erm, and I think when I
0:05:30 > 0:05:33- was growing up... - He played for England.
0:05:33 > 0:05:36He played for England, Arsenal, two Arsenal fans over there,
0:05:36 > 0:05:38Chelsea and Queen's Park Rangers.
0:05:38 > 0:05:43Erm, and I think he wanted his son to do everything that he didn't do.
0:05:43 > 0:05:46So, for example, he wanted me to go and get a good education,
0:05:46 > 0:05:50he left school at 15, 16, to go and play football.
0:05:50 > 0:05:53So, he encouraged me to go and play different sports, so I, throughout
0:05:53 > 0:05:57my junior years, until I was probably 16, 17, 18,
0:05:57 > 0:06:00I didn't really play football at school.
0:06:00 > 0:06:03I played rugby, I played cricket, I was quite a good cricketer,
0:06:03 > 0:06:06played for Kent and you know juniors and all that sort of thing.
0:06:06 > 0:06:09But it was only when I was at university when suddenly boys
0:06:09 > 0:06:12turned into men and I realised I wasn't getting any bigger...
0:06:12 > 0:06:14LAUGHTER
0:06:14 > 0:06:18And I used to come home covered in blood, from being beaten up
0:06:18 > 0:06:19by rugby players.
0:06:19 > 0:06:21I started playing football again
0:06:21 > 0:06:24and then ended up at university at Swindon Town,
0:06:24 > 0:06:27then played a bit for Charlton Athletic
0:06:27 > 0:06:30but I was 23 when I started doing that
0:06:30 > 0:06:33and I was playing with the likes of Lee Bowyer, remember him?
0:06:33 > 0:06:36Shaun Newton...and they were only 16, 17.
0:06:36 > 0:06:41- So, I played but, unfortunately, not to my dad's standard.- OK.
0:06:41 > 0:06:42Otherwise I wouldn't be sitting here,
0:06:42 > 0:06:45I'd be in my boat in the south of France.
0:06:45 > 0:06:46LAUGHTER
0:06:46 > 0:06:49But then, the interest from that sport led
0:06:49 > 0:06:51you into the broadcasting world.
0:06:51 > 0:06:54Yeah, if you can't play, you might as well talk about it
0:06:54 > 0:06:57and so I wrote off to Sky Sports
0:06:57 > 0:07:00and I ended up getting a job with them
0:07:00 > 0:07:02as my introduction into television.
0:07:02 > 0:07:07- Then went to Channel 5 telly and then ended up at GMTV.- Now Watchdog.
0:07:07 > 0:07:10Now Watchdog.
0:07:10 > 0:07:12Now, consumer affairs, Food Inspectors.
0:07:12 > 0:07:15And Food Inspectors, where there's a new series coming up, is that right?
0:07:15 > 0:07:17Yeah, it's the third series, Matt Allwright,
0:07:17 > 0:07:21a mate of mine from Watchdog, we presented it together
0:07:21 > 0:07:24and, you know, everybody at home likes the nitty-gritty of following
0:07:24 > 0:07:26the environmental health people,
0:07:26 > 0:07:30the food inspectors going around dodgy restaurants finding rats,
0:07:30 > 0:07:31cockroaches and that sort of thing.
0:07:31 > 0:07:34It covers the fours Cs. What do you mean by the four Cs.
0:07:34 > 0:07:38Well, the four Cs, cleanliness, obviously, you clean your food.
0:07:38 > 0:07:41Chilling, make sure it's chilled properly.
0:07:41 > 0:07:45Make sure it is cooked properly and, of course, the other big C,
0:07:45 > 0:07:47cross-contamination.
0:07:47 > 0:07:49- And we see that quite a lot at home. - I think we have a little clip
0:07:49 > 0:07:51coming up, we can have a look at that.
0:07:51 > 0:07:54Cooking-wise, I'm going to stick this in the oven,
0:07:54 > 0:07:57whilst we have a little look at the clip.
0:07:57 > 0:08:00I've come into the kitchen, I feel like it's in two halves.
0:08:00 > 0:08:01So, why the split?
0:08:01 > 0:08:05We keep our raw meats separate from all the rest of our products there.
0:08:05 > 0:08:07It just prevents any cross-contamination, it's a really
0:08:07 > 0:08:09simple process, we have the space, why not do it.
0:08:09 > 0:08:11C number three is cooking.
0:08:11 > 0:08:13When do I know they're ready?
0:08:13 > 0:08:16Well, a catering thermometer will be able to tell us
0:08:16 > 0:08:18if these beauties have got up to the recommended minimum
0:08:18 > 0:08:21temperature of 75 degrees.
0:08:21 > 0:08:25And our final of the four Cs is an important one, chilling.
0:08:25 > 0:08:28The staff here allow any hot food to cool down,
0:08:28 > 0:08:32before it's placed in the fridge at a chilly five degrees.
0:08:32 > 0:08:35That looks absolutely an incredibly interesting programme...
0:08:35 > 0:08:36Well, that's really good.
0:08:36 > 0:08:39He is the ultimate! Cos funnily enough, you know
0:08:39 > 0:08:41how popular market gardens are now and you go in there
0:08:41 > 0:08:43and everybody's preparing food
0:08:43 > 0:08:45and they've all got hygiene ratings
0:08:45 > 0:08:47and back in their restaurants they're fantastic.
0:08:47 > 0:08:50Like, you guys, you know, they know exactly what they're doing
0:08:50 > 0:08:52but suddenly they go on location
0:08:52 > 0:08:55and they wear what we describe as magic gloves or they think
0:08:55 > 0:08:58they are and they touch everything with their gloves, raw food,
0:08:58 > 0:09:02lettuce, vegetables and stuff and it's cross-contamination.
0:09:02 > 0:09:04We've done some secret filming of a market stall
0:09:04 > 0:09:07and see the mistakes they make and it's quite extraordinary!
0:09:07 > 0:09:09So, a lot of the things that we see there are very
0:09:09 > 0:09:11important for the home cook to understand.
0:09:11 > 0:09:14Yeah, cos we always talk about food poisoning, we think,
0:09:14 > 0:09:16"Dodgy restaurants, bad takeaways..."
0:09:16 > 0:09:19But the majority of cases where we get poisoned by bad cooking
0:09:19 > 0:09:21is at home.
0:09:21 > 0:09:22Our loved ones are killing us!
0:09:22 > 0:09:24LAUGHTER
0:09:24 > 0:09:27They don't cook chicken properly, they don't wash things properly
0:09:27 > 0:09:31and so those are the sort of lessons we're making sure they take home.
0:09:31 > 0:09:34- Let's hope this is cooked properly. - Have you washed your hands?
0:09:34 > 0:09:38- Of course, of course.- The pressure's on now.- Yeah.- Trim your nails?
0:09:38 > 0:09:41Hopefully we don't poison anybody.
0:09:41 > 0:09:45We have the Jersey Royals, double Gloucester cheese, spring onions,
0:09:45 > 0:09:48some chives, the duck eggs and then they've gone into the oven
0:09:48 > 0:09:50and we've kind of baked it
0:09:50 > 0:09:54and then here I just have some creme fraiche that I've just whisked up a
0:09:54 > 0:09:57little bit with some chives through and a little bit of seasoning.
0:09:57 > 0:10:00Guys, if you want to come on over, we can have a little taste of it.
0:10:00 > 0:10:03And then on top of that, we're just going to put a few...these
0:10:03 > 0:10:06are actually chive flowers but you can use garlic flowers.
0:10:06 > 0:10:08It looks a little bit like thistles.
0:10:08 > 0:10:11- Can I just try one on its own.- Yeah.
0:10:11 > 0:10:15There you go and they just add a little bit of that oniony flavour.
0:10:15 > 0:10:18We've got some forks, there we go, guys.
0:10:18 > 0:10:21I'll bring you some knives, as well.
0:10:21 > 0:10:24Start tasting, guys, get in there and eat.
0:10:24 > 0:10:26You mean, I'm the guinea pig in case of food poisoning.
0:10:26 > 0:10:27LAUGHTER
0:10:27 > 0:10:29It's not fair, is it?
0:10:29 > 0:10:32Let the chef with the cast-iron stomach go first, that's the way.
0:10:32 > 0:10:34I bet we never get anything like that!
0:10:34 > 0:10:38You two, you obviously do courses in your own kitchens
0:10:38 > 0:10:40and you're very aware of cleanliness and discipline.
0:10:40 > 0:10:43I mean, if any of your sous chefs came in with dirty hands
0:10:43 > 0:10:46and started chopping away, you'd give them a right rollicking.
0:10:46 > 0:10:49Absolutely, it's all about staff training.
0:10:49 > 0:10:51- Let me know what you think about that.- It's delicious.
0:10:51 > 0:10:53Staff training means you just blame on the staff, right?
0:10:53 > 0:10:56- Very true.- Yeah.- Happy guys?- Very happy!
0:10:56 > 0:10:58Now, in every show we're getting out
0:10:58 > 0:11:01and about and visiting some of our favourite chefs on their home turf,
0:11:01 > 0:11:04for their take on spring ingredients.
0:11:04 > 0:11:07Today, we join Rick Stein at his cookery school in Padstow,
0:11:07 > 0:11:10for an Asian-influenced crab salad with wasabi mayonnaise.
0:11:22 > 0:11:24Spring is my favourite time to be in Cornwall.
0:11:24 > 0:11:29We've had the long, dark rainy winter and suddenly blue skies,
0:11:29 > 0:11:33the fields become green, the days are longer, the fishermen are out
0:11:33 > 0:11:38and I've got a really special recipe to celebrate spring in Padstow.
0:11:45 > 0:11:49So, my Spring Kitchen recipe has to be, for me,
0:11:49 > 0:11:51with brown crab, our local crabs.
0:11:51 > 0:11:55They're becoming quite plentiful now the storms of the winter have gone.
0:11:55 > 0:12:00The fishermen are out and lots of lovely, heavy crabs coming in.
0:12:00 > 0:12:02And I'm going to do it in a Japanese way.
0:12:02 > 0:12:05I'm going to use a seaweed called wakame
0:12:05 > 0:12:06and I'm going to make a little
0:12:06 > 0:12:12mayonnaise with local rapeseed oil and wasabi, which is
0:12:12 > 0:12:17that green horseradish that you get in sushi and sashimi.
0:12:18 > 0:12:22So, first of all, I need to get the meat out of the crab.
0:12:22 > 0:12:25Take the tail off like that and then break off the claws
0:12:25 > 0:12:27in two.
0:12:27 > 0:12:29Then break off the legs.
0:12:29 > 0:12:33Just like insects, eight-legged creatures.
0:12:33 > 0:12:36And now to break the body away from the back shell,
0:12:36 > 0:12:39I just hit it with the palm of my hand,
0:12:39 > 0:12:42like that and just pull them apart.
0:12:42 > 0:12:45So, the next thing I do is just pull off the dead men's fingers or
0:12:45 > 0:12:49dead man's fingers, which are actually the gills of the crab.
0:12:49 > 0:12:52Get rid of those. Now, I start cracking the crab up.
0:12:52 > 0:12:54I start with the easy bits first
0:12:54 > 0:12:56and the bits I enjoy most are the claws.
0:12:56 > 0:13:00They're the best, cos you get lots of lovely, chunky meat out of those.
0:13:00 > 0:13:03Now, I'm not going to use these parts of the legs,
0:13:03 > 0:13:06they're going to go into my soup because they're just too fiddly.
0:13:06 > 0:13:10I'm just going to put my wakame "tea leaves", as I call them,
0:13:10 > 0:13:13into some boiling water and just let them soak.
0:13:15 > 0:13:18As you can see, that's really just expanded and it now looks like
0:13:18 > 0:13:22what you might see when you're snorkelling out at low tide.
0:13:22 > 0:13:26So, now, I'm just going to take the meat out of the claws, first of all.
0:13:26 > 0:13:28This is the best bit, I think.
0:13:28 > 0:13:30This is the chunkiest bit but you do have to take that, sort of,
0:13:30 > 0:13:34central bit of cartilage out of there.
0:13:34 > 0:13:36There it is and now here's how to do a leg.
0:13:36 > 0:13:40What I do is just chop the end off like that
0:13:40 > 0:13:42and then you do need one of these, they're very important,
0:13:42 > 0:13:45if you're going to do any serious extraction of meat
0:13:45 > 0:13:49from shellfish you do need a lobster or crab pick.
0:13:49 > 0:13:54So, put that end of it in there and just pull the meat out. Here we go,
0:13:54 > 0:13:56do the next.
0:13:56 > 0:13:58I'll tell you what I really like, too, is cutting the shell up.
0:13:58 > 0:14:00I just like going like that.
0:14:00 > 0:14:03Maybe, people think I'm about to cut my fingers off,
0:14:03 > 0:14:06which I'm quite capable of doing, I hasten to add.
0:14:06 > 0:14:10So, that will be enough. So, I'm just going to make a salad with
0:14:10 > 0:14:13this cucumber and with my wasabi.
0:14:13 > 0:14:15There we go.
0:14:15 > 0:14:17And then I'm going to cut it in half length ways
0:14:17 > 0:14:19and then scoop out the seeds.
0:14:19 > 0:14:23If I have all these rather wet seeds, it will just dilute the dressing
0:14:23 > 0:14:28and you won't get that sort of subtle but very evident flavour.
0:14:28 > 0:14:32Now slicing my cucumber into thin, little slices.
0:14:36 > 0:14:41The dressing, I've got here some soy sauce, of course.
0:14:41 > 0:14:43That is rice wine vinegar.
0:14:43 > 0:14:46The Japanese favour that for sushi and sashimi, which is
0:14:46 > 0:14:49the sliced raw fish.
0:14:49 > 0:14:53Now, I've got these...dashi granules.
0:14:53 > 0:14:57Dashi is actually made with bonito flakes, which is dried bonito
0:14:57 > 0:15:01and a type of seaweed called kombu.
0:15:01 > 0:15:05So, I've got some sugar, and that's all the dressing is -
0:15:05 > 0:15:07very, very simple.
0:15:07 > 0:15:09And that's all I do.
0:15:09 > 0:15:12Just add a bit of cucumber, I'm only going to make one salad.
0:15:12 > 0:15:14I'll put it all in there.
0:15:14 > 0:15:17And then a nice lot of seaweed.
0:15:17 > 0:15:21You know, don't be put off by dried seaweed
0:15:21 > 0:15:23and these funny flavours.
0:15:23 > 0:15:27It is a really, really interesting salad.
0:15:27 > 0:15:30When people eat it, they say, "Oh, like that." And of course
0:15:30 > 0:15:36the thing with crab is it is quite a delicate, but full flavour.
0:15:36 > 0:15:39You don't want to sort of completely smother it.
0:15:39 > 0:15:43So, that's where I came up with this idea of using Japanese flavours.
0:15:43 > 0:15:45Just mix it up and taste it.
0:15:48 > 0:15:52It's got a very lovely, smoky flavour. So, that's done.
0:15:52 > 0:15:54There's my crab meat.
0:15:54 > 0:15:57Now I'm going to make a wasabi mayonnaise.
0:15:59 > 0:16:02Wasabi. Of course, Japanese horseradish,
0:16:02 > 0:16:04we're just using wasabi powder.
0:16:04 > 0:16:06But what I am using is
0:16:06 > 0:16:09cold-pressed rapeseed oil.
0:16:09 > 0:16:12And this is something made in Cornwall, actually.
0:16:12 > 0:16:14It just has a wonderful flavour,
0:16:14 > 0:16:16It just tastes slightly of mustard,
0:16:16 > 0:16:18slightly of horseradish,
0:16:18 > 0:16:20cos, of course, rapeseed
0:16:20 > 0:16:22is a member of the cabbage family,
0:16:22 > 0:16:24and indeed mustard.
0:16:24 > 0:16:27So, I'm just going to use one egg yolk,
0:16:27 > 0:16:29and I've got some more rice wine vinegar.
0:16:29 > 0:16:31Just a little bit.
0:16:31 > 0:16:33And some of my wasabi,
0:16:33 > 0:16:35I'm going to make it quite strong,
0:16:35 > 0:16:39so I'll put a couple of good teaspoons in there.
0:16:39 > 0:16:40Like that.
0:16:40 > 0:16:43Don't want to be sort of knocking your socks off with it,
0:16:43 > 0:16:45but it doesn't want to be too delicate, either.
0:16:45 > 0:16:47Just a little bit of salt, as well,
0:16:47 > 0:16:49just whizz that up..
0:16:49 > 0:16:51Comme ca.
0:16:51 > 0:16:53I might just put a little bit of the white in there.
0:16:53 > 0:16:55You can get away with using the white, as well,
0:16:55 > 0:16:57but I want it sort of quite rich.
0:16:58 > 0:17:01I just noticed
0:17:01 > 0:17:02it could do with a bit more volume
0:17:02 > 0:17:04in there before I start.
0:17:04 > 0:17:07So, there we go, just make sure when you're making mayonnaise,
0:17:07 > 0:17:10everything is at room temperature, don't get stuff out of the fridge.
0:17:10 > 0:17:12It is bound to split.
0:17:12 > 0:17:14And I still split mayonnaise,
0:17:14 > 0:17:17and, when I do it, I just think, "How long have I been doing this for?"
0:17:17 > 0:17:21And I can still make a mayonnaise separate.
0:17:21 > 0:17:23It might happen, you never know.
0:17:23 > 0:17:26But you start just adding a small amount of the oil.
0:17:28 > 0:17:33And then you can gradually add more as the emulsion builds up.
0:17:35 > 0:17:38Now, just have a little look at that.
0:17:38 > 0:17:40Make sure it's thick enough,
0:17:40 > 0:17:42I do want it sort of holding its shape.
0:17:42 > 0:17:44Yes, that's perfect.
0:17:46 > 0:17:48See? And lovely colour,
0:17:48 > 0:17:50that's the great thing about rapeseed oil,
0:17:50 > 0:17:53it's got that lovely, deep yellow.
0:17:53 > 0:17:56Right, it's time to bring this all together then.
0:18:03 > 0:18:07I just like to add a few dashi granules on the top of my salad,
0:18:07 > 0:18:10just for that little burst of flavour.
0:18:10 > 0:18:14So, that is a crab salad, with wakame and cucumber
0:18:14 > 0:18:16and a wasabi mayonnaise.
0:18:16 > 0:18:20Spring on a plate, to me, I would say.
0:18:20 > 0:18:21I'm just going to eat some.
0:18:21 > 0:18:24There's nothing better than fresh crab meat.
0:18:24 > 0:18:27To me, it's all about the crab.
0:18:30 > 0:18:32Thank you very much, Rick, that looked absolutely amazing,
0:18:32 > 0:18:35- didn't it?- Stunning.- Beautiful, simple, wonderful flavours.
0:18:35 > 0:18:38Just a quick note, Rick has got mad knife skills,
0:18:38 > 0:18:40so, if you're going to start hitting crabs with a knife,
0:18:40 > 0:18:42make sure you use the back of it and crack 'em properly.
0:18:42 > 0:18:43Mind your fingers.
0:18:43 > 0:18:46It's time for somebody else to cook - it's Angela Hartnett.
0:18:46 > 0:18:49- What are you going to be doing for us, girl?- So, we're going to make
0:18:49 > 0:18:50some fresh pasta with flour,
0:18:50 > 0:18:5300 pasta flour, whole eggs, then we're going to do a
0:18:53 > 0:18:58beautiful Gorgonzola, spinach, broccoli and walnut sauce.
0:18:58 > 0:19:00Finish with a bit of mint, flat leaf parsley and a touch of garlic.
0:19:00 > 0:19:03- Very simple...- Very simple. - ..but it's going to be beautiful.
0:19:03 > 0:19:05So, I'm going to start making the pasta.
0:19:05 > 0:19:09You're going to start making the pasta. So, in that is 00 flour?
0:19:09 > 0:19:1300 pasta flour which means it's sort of being sieved twice.
0:19:13 > 0:19:16So, you get it... You feel it, it's quite fine.
0:19:16 > 0:19:18Add a little bit of salt and then two whole eggs.
0:19:18 > 0:19:20So, you're not actually weighing this out? You're doing this
0:19:20 > 0:19:23because you've got mad pasta skills and know exactly...
0:19:23 > 0:19:26The expression in Italy is al occhio, you do it by the eye,
0:19:26 > 0:19:29but when I used to make it with my grandmother, she would
0:19:29 > 0:19:32literally do it, just tip it all onto a board and I go,
0:19:32 > 0:19:35"Hold on," and then I'd put it off the board,
0:19:35 > 0:19:37weigh it all, write it all down.
0:19:37 > 0:19:39Other chefs could just use yolks?
0:19:39 > 0:19:43Some people use yolks, some people even use a bit of saffron water,
0:19:43 > 0:19:47just to get it quite yellow. And you can also add a little bit...
0:19:47 > 0:19:49In fact, I'm going to add just a little bit of that water there.
0:19:49 > 0:19:52Sometimes you need a little bit, rather than another whole egg.
0:19:52 > 0:19:54I think the secret is to make sure
0:19:54 > 0:19:56you've got some brilliant, free-range eggs.
0:19:56 > 0:19:59You know, the Burford Browns, stuff like that.
0:19:59 > 0:20:02- It gives it that colour and a bit of richness.- Lovely sort of yellow.
0:20:02 > 0:20:05The ones we use in Lime Wood, Luke has this guy who literally
0:20:05 > 0:20:08feeds all the chickens on marigolds, so it has the...
0:20:08 > 0:20:11Not the gloves, the actual flowers.
0:20:11 > 0:20:14- That is Luke's joke, I'll have to give him credit for that one.- OK, OK.
0:20:14 > 0:20:17- So, Luke is actually the head chef down at the Lime Wood Hotel?- Yeah.
0:20:17 > 0:20:20- Oh, tipping it everywhere... - I'll bring it together, girl.
0:20:20 > 0:20:22You want me to knead this together?
0:20:22 > 0:20:24Knead that all together into a lovely ball.
0:20:24 > 0:20:27And then what we do is we let it rest for about 20 minutes,
0:20:27 > 0:20:29- half an hour in a fridge.- Yeah.
0:20:29 > 0:20:34- Once it's rested, we roll it out into long strips.- OK.
0:20:34 > 0:20:36So, you were saying, Luke Holder,
0:20:36 > 0:20:39who is the head chef down at the Lime Wood Hotel.
0:20:39 > 0:20:41He's the head chef down at the Lime Wood Hotel.
0:20:41 > 0:20:44Yeah, he's brilliant. He's a great guy. He's good fun.
0:20:44 > 0:20:47And he does this brilliant... I think we've done a VT there,
0:20:47 > 0:20:49where he does all his own home-made charcuterie.
0:20:49 > 0:20:53We came and visited him and we saw Luke in his charcuterie shed.
0:20:53 > 0:20:56- Shed, yes.- Shed full of salami. - And it's fantastic.
0:20:56 > 0:20:57I've learnt loads of stuff,
0:20:57 > 0:21:00cos that's the great thing about our job, isn't it?
0:21:00 > 0:21:02You go and eat in each other's restaurants, and, you know,
0:21:02 > 0:21:04you figure out how they do it.
0:21:04 > 0:21:07And I've spent a day down with him butchering the whole pig down,
0:21:07 > 0:21:09then he's seasoning all the little charcuterie up
0:21:09 > 0:21:10and creating different flavours.
0:21:10 > 0:21:13- Brilliant.- How's that? - OK, so that comes together.
0:21:13 > 0:21:15I'm going to clingfilm it and put it in the fridge
0:21:15 > 0:21:17- and rest it for how long? - Easily half an hour.
0:21:17 > 0:21:19What you want to do is get the gluten resting,
0:21:19 > 0:21:22and then it's much easier when you come to roll it out.
0:21:22 > 0:21:26Then what we do is cut our little strips into rectangles.
0:21:26 > 0:21:28So, that's been put through a pasta machine
0:21:28 > 0:21:30you've rolled that through one of the pasta machines.
0:21:30 > 0:21:34Yeah, pasta machine, probably on about the second to, sort of,
0:21:34 > 0:21:35thinnest setting,
0:21:35 > 0:21:38so it's got a bit of structure to it, you don't want it too thin.
0:21:38 > 0:21:41It's not like a little ravioli. And then we basically take them
0:21:41 > 0:21:44and, if you like, concertina them together.
0:21:44 > 0:21:47And your love of Italian food, I mean, it's very well known,
0:21:47 > 0:21:49but it comes from your grandma.
0:21:49 > 0:21:52Yeah, I know, they were the sort of Italians,
0:21:52 > 0:21:54come from this little village in Emilia-Romagna
0:21:54 > 0:21:56and they emigrated to Wales.
0:21:56 > 0:21:59And it was all after the First World War, post-Second,
0:21:59 > 0:22:01some went to Scotland, some went to London,
0:22:01 > 0:22:05and then you add our sort of set of family that all went to Wales
0:22:05 > 0:22:09and it's that total immigration community where a sister goes,
0:22:09 > 0:22:12brings her brother, he brings his wife, who brings her brother,
0:22:12 > 0:22:14and then you have whole families out there.
0:22:14 > 0:22:19- There's a big Italian community in Wales, isn't there?- Huge.
0:22:19 > 0:22:22When we go home to sort of Italy in the summer, it's, you know,
0:22:22 > 0:22:25very bonkers, cos you sort of hear all these beautiful Italian voices
0:22:25 > 0:22:27and then you hear, "All right, Angela, how's your mother?"
0:22:27 > 0:22:31You're like, "Oh! That's slightly spooky, that you're here with all these Welsh people!"
0:22:31 > 0:22:36- So, these are called farfalle? - Farfalle, little bows.- Little bows.
0:22:36 > 0:22:40- I think, in Italian, that translates as "butterflies".- It does indeed.
0:22:40 > 0:22:43Oh, Tom, have you been going on Google again?
0:22:43 > 0:22:47We've told you about that! Stop it! Come on, Tom.
0:22:47 > 0:22:49It's been an incredible day so far,
0:22:49 > 0:22:52learning Italian words and the meanings of it.
0:22:52 > 0:22:55And the cheese that you're going to use for it is Gorgonzola.
0:22:55 > 0:22:58Beautiful Gorgonzola which is...
0:22:58 > 0:23:00Well, we have our cheese expert, why am I going to bleat on about it?
0:23:00 > 0:23:02Tell us more.
0:23:02 > 0:23:05Gorgonzola, it's a fantastic, creamy blue cheese
0:23:05 > 0:23:07from the north-west of Italy,
0:23:07 > 0:23:11so Piedmont and Lombardy regions. Wonderful for cooking,
0:23:11 > 0:23:14because it's got that lovely, soft, melting texture
0:23:14 > 0:23:17and then you get the lovely, spicy, salty tang
0:23:17 > 0:23:19from the blue mould that runs through the cheese.
0:23:19 > 0:23:21It's beautiful.
0:23:21 > 0:23:25- So, the blue in blue cheese is essentially mould.- It's mould.
0:23:25 > 0:23:29It's a bacterium. Cheese-making is controlled... You control bacteria.
0:23:29 > 0:23:32- So, from a health point of view... - Absolutely.
0:23:32 > 0:23:34- That was for me, wasn't it? - That was for you!
0:23:34 > 0:23:37- You have to have... - Before you start worrying about...
0:23:37 > 0:23:39You have to think of your good bacteria.
0:23:39 > 0:23:42You can't make cheese without bacteria -
0:23:42 > 0:23:44it's bacteria that separates the curds and whey and the milk.
0:23:44 > 0:23:47So, it's absolutely essential as part of the process,
0:23:47 > 0:23:49but, yes, you want the good bacteria in there,
0:23:49 > 0:23:51not something that's going to make people ill.
0:23:51 > 0:23:54So, that's very carefully controlled by the cheese-makers.
0:23:54 > 0:23:57And how do you actually get the blue veins that go into the cheese?
0:23:57 > 0:24:02So, to get the blue, the cheese-maker adds the mould spores
0:24:02 > 0:24:05into the curds, while they are separating the curds and the whey,
0:24:05 > 0:24:07but the blue doesn't start to grow
0:24:07 > 0:24:10until it's exposed to air. So, what the cheese-maker will do
0:24:10 > 0:24:13with Gorgonzola is mature that cheese for about three or four weeks
0:24:13 > 0:24:16as a white cheese and it gets lovely and creamy.
0:24:16 > 0:24:17And then they get steel rods
0:24:17 > 0:24:20and they pierce the cheese all the way round with the steel rods,
0:24:20 > 0:24:22that lets the air in, and, once you've got the air in,
0:24:22 > 0:24:25the air reacts with the mould spores and the mould starts to grow.
0:24:25 > 0:24:28So, up until that point, there's no blue inside the cheese,
0:24:28 > 0:24:30and then the air goes in and the blue starts to grow.
0:24:30 > 0:24:33So, similar in this country when you get a white stilton,
0:24:33 > 0:24:37- it's just not been pierced. - Exactly.- OK.
0:24:37 > 0:24:39And then the difference between Gorgonzola
0:24:39 > 0:24:43and the other very famous Italian cheese, dolcelatte,
0:24:43 > 0:24:46- what's the difference between the two?- The difference is...
0:24:46 > 0:24:50- Actually, dolcelatte - that means "sweet milk" in Italian.- Oh, please!
0:24:50 > 0:24:52Very good.
0:24:52 > 0:24:54Shall we call you Gennaro or something?!
0:24:56 > 0:25:00I love the Italian with a big Gloucester accent, "Dolcelatte".
0:25:00 > 0:25:02THEY LAUGH
0:25:02 > 0:25:04Sorry, sorry. What's the difference between the two?
0:25:04 > 0:25:08I think we should do the rest of the show in Italian!
0:25:08 > 0:25:12So, the Gorgonzola is a very artisan product.
0:25:12 > 0:25:15It's made specifically in the region,
0:25:15 > 0:25:17and it's a protected food name,
0:25:17 > 0:25:19so it has to be made to very strict rules.
0:25:19 > 0:25:22Every Gorgonzola is stamped with a number of the producer
0:25:22 > 0:25:25who's made it, and it has a special letter on it, as well -
0:25:25 > 0:25:28the G to show it as official Gorgonzola.
0:25:28 > 0:25:32Whereas dolcelatte is more of a mass-produced product.
0:25:32 > 0:25:35OK. So, then, Ange, talk us through what you've got going.
0:25:35 > 0:25:41So, I've just added the sprouting broccoli that you cooked for us.
0:25:41 > 0:25:42Broken down a bit of the Gorgonzola,
0:25:42 > 0:25:46finish it with a touch of spinach and then we will add a bit of mint,
0:25:46 > 0:25:48which I think is fantastic in dishes like this.
0:25:48 > 0:25:50- Little bit of parsley. - Mint is so underused.
0:25:50 > 0:25:53It is quite often associated just with lamb or sweet dishes.
0:25:53 > 0:25:56Yeah. I think with pasta, and certainly in salad,
0:25:56 > 0:25:57I think it's great.
0:25:57 > 0:26:00If you feel, a little trick, if you feel it looks a little dry,
0:26:00 > 0:26:03just always use a little bit of your cooking liquid.
0:26:03 > 0:26:07- It has some of the starches from the pasta still in it.- Yeah, exactly.
0:26:07 > 0:26:10And then give it a really good toss together, like so,
0:26:10 > 0:26:13and then finally we're going to add our little, toasted nuts.
0:26:13 > 0:26:18- OK, I'll get some knives and forks ready.- You can smell the cheese now.
0:26:18 > 0:26:19Maybe spoons and forks.
0:26:20 > 0:26:22Look at that, beautiful.
0:26:22 > 0:26:25The Gorgonzola has actually melted down...
0:26:25 > 0:26:27- Exactly, yeah.- ..wilted into the pan.
0:26:27 > 0:26:29Come on over, guys, come have a little taste of that.
0:26:29 > 0:26:31I think cos it's quite strong, Gorgonzola,
0:26:31 > 0:26:32you don't need to add Parmesan.
0:26:32 > 0:26:36- If you really wanted to, you could. - Give it an extra cheesy kick.
0:26:36 > 0:26:38Come on then, guys, get in there. Mint, parsley...
0:26:38 > 0:26:40That mint smells amazing.
0:26:40 > 0:26:43..purple sprouting broccoli and some beautiful Gorgonzola cheese.
0:26:43 > 0:26:44Look at that, it looks delicious.
0:26:44 > 0:26:47- And a few toasted walnuts on the top.- Little toasted walnuts.
0:26:47 > 0:26:48Yeah, we all do pine nuts,
0:26:48 > 0:26:50but I think it's nice to have a little change -
0:26:50 > 0:26:53- little bit of walnuts, hazelnuts occasionally.- That's delicious.
0:26:53 > 0:26:56Delicious. OK, whilst we eat this,
0:26:56 > 0:26:59let's take a trip into the BBC Food back catalogue,
0:26:59 > 0:27:01as we join the brilliant Raymond Blanc
0:27:01 > 0:27:02for a classic lamb Provencal.
0:27:05 > 0:27:08'For Raymond, good quality lamb bursting with flavour begins
0:27:08 > 0:27:11'with good-quality farming.
0:27:11 > 0:27:13'He's come to Hampshire to visit one of the country's
0:27:13 > 0:27:16'only organic and biodynamic farms.
0:27:16 > 0:27:18'It's run by Raymond's friend,
0:27:18 > 0:27:20'ex-Formula One champion, Jody Scheckter.'
0:27:26 > 0:27:28Thank you for the drive. But never again.
0:27:28 > 0:27:32- Next time, I drive you. - You cook, I'll do the driving.
0:27:32 > 0:27:35'Jody rears a flock of around 800 sheep,
0:27:35 > 0:27:37'made up of three different breeds.
0:27:39 > 0:27:42'They are looked after by shepherd Nigel,
0:27:42 > 0:27:45'who knows just how to select the perfect animal.'
0:27:45 > 0:27:48Feel them on the back, on the loin.
0:27:48 > 0:27:51And then over the ribs. And then feel around the docks.
0:27:51 > 0:27:53So, you check up here, on that side.
0:27:53 > 0:27:54There's the top of the tail.
0:27:54 > 0:27:58She likes it very much, she likes Frenchmen. You are ready, girl.
0:27:59 > 0:28:03It's quite incredible, the vitality and the health of the animals.
0:28:03 > 0:28:09Always about quality, right from the setting down on the grass,
0:28:09 > 0:28:12selecting a breed, right up to the slaughter, right up to the plate.
0:28:12 > 0:28:16Me, as a chef, believe me, I appreciate that -
0:28:16 > 0:28:21when I have a piece of meat which is beautifully reared, and you know it.
0:28:25 > 0:28:29It goes back to my little bistro, when I started in Oxford.
0:28:29 > 0:28:32Red and white tablecloth and cheap prints of pies on the wall.
0:28:35 > 0:28:40Oh, lovely. Thank you. Nice, sharp knife. My God, lovely.
0:28:40 > 0:28:43'Most of this dish can be prepared in advance,
0:28:43 > 0:28:45'making it perfect for entertaining.
0:28:45 > 0:28:49'To begin, Raymond is French trimming the lamb by removing all the meat
0:28:49 > 0:28:52'and fat from the ribs.'
0:28:52 > 0:28:54So, we've got completely clean bones.
0:28:54 > 0:28:58A bit of work, but quite fun, if you have nothing else to do.
0:28:58 > 0:29:02'He then scores the meat, so the Provencal crust will stick to it,
0:29:02 > 0:29:04'and ties up any loose ends.'
0:29:04 > 0:29:07That's called a French trim.
0:29:07 > 0:29:10It is really for a very special occasion.
0:29:10 > 0:29:12And that's how your butcher should prepare it for you.
0:29:12 > 0:29:14'For the first stage of cooking,
0:29:14 > 0:29:17'Raymond brown's the seasoned meat in rapeseed oil.'
0:29:17 > 0:29:18On the flesh side first.
0:29:19 > 0:29:24'This caramelises the outside, creating a succulent, sweet flavour.'
0:29:24 > 0:29:26I'm sure you remember
0:29:26 > 0:29:30those meats which are overcooked, all grey and dry outside.
0:29:30 > 0:29:33And the middle is red. We don't want that.
0:29:33 > 0:29:35We want just pink right the way through.
0:29:35 > 0:29:37That's why I'm applying gentle heat.
0:29:43 > 0:29:45Voila. We are ready.
0:29:45 > 0:29:49Got a beautiful colour here, so now, on the top...
0:29:49 > 0:29:54'During second stage, the lamb is roasted at 190 degrees for 15 minutes
0:29:54 > 0:29:58'to cook it perfectly before the Provencal crust is added.
0:29:58 > 0:30:01'Raymond prepares this next.'
0:30:01 > 0:30:03Tres bien. Now we've got our crumbs.
0:30:03 > 0:30:06'To the breadcrumbs, he adds a selection of herbs,
0:30:06 > 0:30:09'which must be completely dry before processing,
0:30:09 > 0:30:12'so the mixture will stay loose and crumbly.'
0:30:13 > 0:30:18- Ca va?- Ca va.- OK.
0:30:18 > 0:30:21HE SPEAKS FRENCH
0:30:21 > 0:30:23I've got two sisters.
0:30:24 > 0:30:28Francoise is probably the worst cook at home.
0:30:28 > 0:30:30C'est vrai!
0:30:30 > 0:30:32She's a very bad cook, seriously bad cook, OK?
0:30:32 > 0:30:35Just maybe, you can join me...
0:30:35 > 0:30:37No probleme.
0:30:37 > 0:30:39'Raymond adds garlic, seasoning,
0:30:39 > 0:30:43'and just a dash of olive oil to keep the mixture's sandy texture.'
0:30:44 > 0:30:45Tres bien.
0:30:49 > 0:30:52You just want to make it moist, voila. Moist, like that.
0:30:52 > 0:30:54That smell.
0:30:54 > 0:30:56HE SPEAKS FRENCH
0:30:56 > 0:30:58Oui.
0:31:02 > 0:31:07But the smell, the smell is really amazing.
0:31:07 > 0:31:11'Raymond generously coats the lamb in Dijon mustard.'
0:31:11 > 0:31:13That will act as a glue.
0:31:13 > 0:31:15And you press it.
0:31:20 > 0:31:24And that will provide a beautiful crust. Voila.
0:31:26 > 0:31:29The lamb is done in three steps -
0:31:29 > 0:31:33searing, the first cooking, 15 minutes,
0:31:33 > 0:31:35you brush your breadcrumbs,
0:31:35 > 0:31:38then, when your guests arrive, just need 10 minutes' cooking.
0:31:38 > 0:31:41And that can be prepared maybe half a day in advance.
0:31:41 > 0:31:44'This last 10 minutes' cooking warms the meat through
0:31:44 > 0:31:47'whilst keeping the herb crust's vibrant colour.'
0:31:49 > 0:31:52To go with this dish, I'm going to do a very quick ratatouille.
0:31:52 > 0:31:56Not just any ratatouille, a quick one.
0:31:56 > 0:31:58That will take you exactly...
0:31:58 > 0:32:00Well, it depends if you have an Adam in your kitchen
0:32:00 > 0:32:03to do all the courgettes and everything.
0:32:03 > 0:32:06'Raymond is cooking a quick French classic using a colourful range
0:32:06 > 0:32:12'of garden vegetables with garlic, a pinch of herbs and a glug of oil.'
0:32:12 > 0:32:14I'm going to do it quite fast, actually,
0:32:14 > 0:32:17so I can keep the colours and textures.
0:32:17 > 0:32:20'The simple, fresh flavours will perfectly complement
0:32:20 > 0:32:22'this special lamb dish.
0:32:22 > 0:32:26'After 20 minutes, the ratatouille is almost ready.'
0:32:28 > 0:32:29Good?
0:32:32 > 0:32:33Excellent.
0:32:33 > 0:32:36'And the herb-coated lamb can come out of the oven.'
0:32:55 > 0:32:56Very tender.
0:33:09 > 0:33:11- She gives me eight!- Huit!
0:33:15 > 0:33:17- Thank you very much.- Merci.
0:33:20 > 0:33:22Thank you very much, Raymond.
0:33:22 > 0:33:24I have to be honest, that looked like a 10-out-of-10 dish to me.
0:33:24 > 0:33:27- I think only a French sibling could give you eight!- Indeed.
0:33:27 > 0:33:30Throughout the series, we're showcasing some real, key seasonal
0:33:30 > 0:33:33spring ingredients that are at their best at this time of year.
0:33:33 > 0:33:35Today, we're going to do a recipe with courgettes
0:33:35 > 0:33:38and Cheddar cheese and, Angela, she's going to give me a hand.
0:33:38 > 0:33:40- Oui, Chef.- All right, first thing you've got to do,
0:33:40 > 0:33:44we're going to make it a kind of courgette and Cheddar cheese quiche
0:33:44 > 0:33:46or tart. So, I want you to make me the pastry.
0:33:46 > 0:33:48The pastry is very simple -
0:33:48 > 0:33:51flour, Parmesan cheese, some egg yolks, some butter
0:33:51 > 0:33:53- and a bit of water. You get going with that.- I'll do that.
0:33:53 > 0:33:56I'll get going with the filling, so it's kind of like a quiche.
0:33:56 > 0:33:58- Just all in together, yeah, Tom?- All in together,
0:33:58 > 0:34:00- into a food processor and off we go. - Easiest pastry ever.
0:34:00 > 0:34:02Parmesan going in.
0:34:02 > 0:34:05Now, Parmesan, we're putting that through the pastry,
0:34:05 > 0:34:09so it gives the pastry an extra cheesy kick to it.
0:34:09 > 0:34:14Parmesan's quite a dry cheese, cos it's aged, I suppose, is it?
0:34:14 > 0:34:17That's right. Typically, you will be looking for Parmesan
0:34:17 > 0:34:18that's two to three years old,
0:34:18 > 0:34:22so it just gets that lovely dry, almost crystalline texture to it.
0:34:22 > 0:34:25- And it comes from sheep's milk? - Cow's milk.- Cow's milk.
0:34:25 > 0:34:30- Yes.- Parmesan is a cow's milk. OK. And then seasonality with cheeses?
0:34:30 > 0:34:31That's something we touched on earlier.
0:34:31 > 0:34:34Now, that changes, a lot of people don't realise,
0:34:34 > 0:34:36because I suppose the grasses change throughout the year,
0:34:36 > 0:34:40- that the milk changes, and then that changes the cheese.- Absolutely.
0:34:40 > 0:34:42So, you've got, in the winter, a lot of the animals,
0:34:42 > 0:34:45the cows will be in the barns, so they'll be on their winter feed
0:34:45 > 0:34:47and in the summer they're out in the pasture.
0:34:47 > 0:34:50Spring, they're out eating all the beautiful spring flowers
0:34:50 > 0:34:52in the pasture, as well as the grass,
0:34:52 > 0:34:54which just gives an extra dimension,
0:34:54 > 0:34:56more complexity to the cheeses.
0:34:56 > 0:34:59And, at this time of year, the goat's and the sheep's milk cheeses
0:34:59 > 0:35:00are coming back into season
0:35:00 > 0:35:02and there's some fabulous products there.
0:35:02 > 0:35:05So, when we buy it, can we see it on the wax
0:35:05 > 0:35:09to say this is a summer cheese or this is a winter cheese?
0:35:09 > 0:35:11Yeah, if you go to a good cheesemonger,
0:35:11 > 0:35:15they should be able to tell you absolutely when the cheese was made.
0:35:15 > 0:35:18I did hear a story. Now, I'm not sure if it's true,
0:35:18 > 0:35:20Ange might be able to tell me a little bit more,
0:35:20 > 0:35:24because it's Italian-based, but you used to be able to secure mortgages
0:35:24 > 0:35:28on if you had a large amount of Parmesan cheese, is that right?
0:35:28 > 0:35:31- Totally true.- The value of it. - I mean, that makes absolute sense.
0:35:31 > 0:35:34Because the Parmesan cheeses are absolutely huge,
0:35:34 > 0:35:36they are 50 kilo cheeses,
0:35:36 > 0:35:39and they take several years to mature to perfection,
0:35:39 > 0:35:43so if you are a Parmesan producer, you've got a warehouse or a cave
0:35:43 > 0:35:47full of cheeses maturing, and that's going to be worth a lot of money,
0:35:47 > 0:35:49so, yeah, I guess you'd be able to get a mortgage on that.
0:35:49 > 0:35:52- And it doesn't devalue, does it?- No.
0:35:52 > 0:35:54I suppose then you could just... If you had that much cheese,
0:35:54 > 0:35:57- you'd probably... - It's the only way I bought Murano.
0:35:57 > 0:36:01Everyone else has a wine cellar, I've just got a cheese cellar.
0:36:01 > 0:36:03In the fridge, Chef?
0:36:03 > 0:36:04In the fridge with that.
0:36:04 > 0:36:06OK, so that pastry goes in the fridge
0:36:06 > 0:36:08- and it rests for about an hour. - Yeah.
0:36:08 > 0:36:11And then we roll it and then we blind bake it
0:36:11 > 0:36:15and then we egg wash it, so it's got a bit of a glaze on it.
0:36:15 > 0:36:19That's going to be our base, like our tart base.
0:36:19 > 0:36:23To go into it, we are just going to chop up these courgettes.
0:36:23 > 0:36:26Fairly large chunks, but we're not actually going to cook them,
0:36:26 > 0:36:31- they will cook in the filling. - Just lightly sort of sauteing them.
0:36:31 > 0:36:35Actually, what I'm going to do is I'm going to salt them.
0:36:35 > 0:36:37So, I will leave them for about 20 minutes
0:36:37 > 0:36:39with a little bit of flaky sea salt on them.
0:36:39 > 0:36:42What that does is it kind of draws the moisture from them
0:36:42 > 0:36:43- and softens them.- Yeah.
0:36:43 > 0:36:45Which allows you to then cook them
0:36:45 > 0:36:47and you end up with something like that.
0:36:47 > 0:36:48If you can see underneath there,
0:36:48 > 0:36:51the amount of water that comes from the courgettes
0:36:51 > 0:36:53where they've broken down.
0:36:53 > 0:36:56And we're just going to add them to the sauteed onions
0:36:56 > 0:36:57that we have going on here.
0:36:57 > 0:37:01Just a light, not too strong, just a nice, soft kind of onion
0:37:01 > 0:37:04- and in this... You're grating some Cheddar cheese.- Yeah, fantastic.
0:37:04 > 0:37:07Cheddar cheese comes from... Is it protected?
0:37:07 > 0:37:10The name Cheddar itself isn't protected,
0:37:10 > 0:37:13so Cheddar can refer to any cheese producer anywhere in the world.
0:37:13 > 0:37:16So, the traditional producers in the West Country
0:37:16 > 0:37:17have got round that by...
0:37:17 > 0:37:20They've got protection for the name West Country Farmhouse Cheddar.
0:37:20 > 0:37:23So, if you see that, you know it's a traditional Cheddar,
0:37:23 > 0:37:26made in the old-fashioned way in the south-west of England.
0:37:26 > 0:37:29When you say the old-fashioned way, what do you mean by that?
0:37:29 > 0:37:31Just the way they would have made it years ago?
0:37:31 > 0:37:34Yeah, so they have to use unpasteurised cow's milk,
0:37:34 > 0:37:36and, rather than making the cheese in a block,
0:37:36 > 0:37:39as you would find from a factory cheese,
0:37:39 > 0:37:41they are made in the cylindrical cheese moulds,
0:37:41 > 0:37:45and then they wrap the cheeses with cheesecloth
0:37:45 > 0:37:47and butter them for maturing.
0:37:47 > 0:37:50And then they are matured in the cellars
0:37:50 > 0:37:52for specific amounts of time.
0:37:52 > 0:37:55So, Chris, you're a big fan of cooking and a big fan of food,
0:37:55 > 0:37:57so Celebrity MasterChef,
0:37:57 > 0:37:59that was something we were going to touch on, I think.
0:37:59 > 0:38:03I did that, very briefly, one round.
0:38:03 > 0:38:08I prepared a couple of very good dishes, I thought.
0:38:08 > 0:38:10THEY LAUGH
0:38:10 > 0:38:11You were wrong, Chris.
0:38:11 > 0:38:13Obviously, some people don't have similar tastes to me.
0:38:13 > 0:38:15And what were the dishes?
0:38:15 > 0:38:18The mystery dish, a bit like... You know when you revise for exams,
0:38:18 > 0:38:22you think, "I just hope that essay on the Russian Revolution comes up,"
0:38:22 > 0:38:25and I thought, "If only there's a white piece of fish,
0:38:25 > 0:38:27"and I can have some fresh herbs,
0:38:27 > 0:38:31"I'll make a piece of fish with herbs," and it came up!
0:38:31 > 0:38:37And then I made prawn, pea and mint risotto,
0:38:37 > 0:38:41and I made lamb cutlets with an anchovy, white wine sauce
0:38:41 > 0:38:42as my main dishes...
0:38:42 > 0:38:44- They all sound amazing. - But I really lost it.
0:38:44 > 0:38:46Well, I thought so, too!
0:38:46 > 0:38:49The only reason I lost out was, in the professional restaurant,
0:38:49 > 0:38:51we were cooking duck
0:38:51 > 0:38:54and I did a prepared duck, you know,
0:38:54 > 0:38:57the chef shows you, with wild mushrooms and a red wine "jus"
0:38:57 > 0:39:01- and I did all of that...- They sound like they were showing off.
0:39:01 > 0:39:02I know, exactly!
0:39:02 > 0:39:06I did it and it was all good and then when it came to, "Four ducks!"
0:39:06 > 0:39:09"Yes, Chef!" and I produced them and they were all raw.
0:39:09 > 0:39:13- Oh!- And I thought, "Well, I put it in the same oven," I don't know...
0:39:13 > 0:39:16- And another contestant, who will remain nameless...- Yeah.
0:39:16 > 0:39:20..he kept opening the oven to check his fish dish.
0:39:21 > 0:39:24In the programme, it made me look an idiot.
0:39:24 > 0:39:25Not difficult!
0:39:25 > 0:39:29But you reckon with a bit more time, you'd have got through.
0:39:29 > 0:39:32No, I was terrible. I was terrible.
0:39:32 > 0:39:36You moved on to Strictly Come Dancing, as well. And a winner.
0:39:36 > 0:39:38Yes, it was a very poor year.
0:39:38 > 0:39:41TOM LAUGHS
0:39:41 > 0:39:43I did Strictly Come Dancing, four and a half years ago.
0:39:43 > 0:39:45Four chins ago, as well!
0:39:45 > 0:39:48- So, you're not still dancing? - Not still dancing.
0:39:48 > 0:39:52It's very difficult, I disappoint many grannies at weddings
0:39:52 > 0:39:57and birthday parties. No, it was a great experience. Really enjoyed it.
0:39:57 > 0:39:59I mean, dancing with beautiful women,
0:39:59 > 0:40:03dancing in front of 12 million people, learning a new experience,
0:40:03 > 0:40:06- what's there not to enjoy, really? - Yeah, really good fun.
0:40:06 > 0:40:08And you went on tour with that, as well, didn't you?
0:40:08 > 0:40:12Yeah! Yes, that was probably a bit of a mistake.
0:40:12 > 0:40:14When I originally agreed to do it,
0:40:14 > 0:40:18it was about four weeks into the actual show.
0:40:18 > 0:40:21And I said to my girlfriend, now wife,
0:40:21 > 0:40:22"Don't worry, I'll do the tour,
0:40:22 > 0:40:24"cos I'm going out any minute now."
0:40:24 > 0:40:28Of course, three and a half months later,
0:40:28 > 0:40:32I was still in the competition and then we went straight on to the tour
0:40:32 > 0:40:34and I couldn't get time off Breakfast.
0:40:34 > 0:40:35So, I was, at some stage,
0:40:35 > 0:40:38doing Breakfast in the morning, driving up to Nottingham,
0:40:38 > 0:40:40doing the show, driving back overnight,
0:40:40 > 0:40:43doing Breakfast, going back up. It was a nightmare.
0:40:43 > 0:40:46- Sounds exhausting.- I say nightmare, you know, dancing in the evenings!
0:40:46 > 0:40:49I couldn't give it everything I wanted!
0:40:49 > 0:40:52OK, so the tart, we've got the courgettes, they've been salted,
0:40:52 > 0:40:55sweated down, we've added a little bit of chilli to it, a little bit
0:40:55 > 0:40:59of red chilli, just for a hint of spice to cut through the richness.
0:40:59 > 0:41:02Some sweated-down onions, with grated Cheddar on top of it
0:41:02 > 0:41:06and a custard mix made the double cream, egg yolks and a whole egg,
0:41:06 > 0:41:09little bit of nutmeg and then some grated Parmesan on the top.
0:41:09 > 0:41:12It's going to go into an oven, cook nice and slowly,
0:41:12 > 0:41:17on a low, low temperature, until it just sets. About 20-25 minutes.
0:41:17 > 0:41:18And then it comes back...
0:41:20 > 0:41:23..after that, it looks like this - beautiful, golden, very tasty.
0:41:23 > 0:41:25Oh, fantastic.
0:41:25 > 0:41:28And then, Ange, if you could grate some of that on top.
0:41:28 > 0:41:31I'm going to get some courgette flowers.
0:41:32 > 0:41:35These have just been steamed.
0:41:35 > 0:41:37A little dress with salt
0:41:37 > 0:41:40and a little drizzle of English rapeseed oil,
0:41:40 > 0:41:42beautiful flavour goes on the top of that.
0:41:42 > 0:41:46Then Ange's going to blowtorch the Parmesan.
0:41:46 > 0:41:48And what we're doing with the blowtorch...
0:41:48 > 0:41:51The reason why we do this is everybody loves that cheese on toast
0:41:51 > 0:41:53flavour, you know, when it's been under the grill just that
0:41:53 > 0:41:56- little bit too long, and it gets... - Could you put it under the grill?
0:41:56 > 0:41:58No... Well, you could put it under the grill,
0:41:58 > 0:42:02but the problem you get is that you will burn the tops of the pastry.
0:42:02 > 0:42:05You want a little bit of a blowtorch on the top
0:42:05 > 0:42:09and you get this lovely, lovely flavour coming from the cheese.
0:42:09 > 0:42:12You can smell that, that lovely, toasted flavour. We gently...
0:42:13 > 0:42:16..take this off without dropping it.
0:42:16 > 0:42:19If you guys want to come on over,
0:42:19 > 0:42:22we shall have a little taste of this.
0:42:22 > 0:42:24On top of that,
0:42:24 > 0:42:27put a couple of these courgette flowers. I'll get a knife.
0:42:27 > 0:42:29- Come on round.- Beauty.
0:42:29 > 0:42:33And if I cut some of these, we'll do some portions
0:42:33 > 0:42:36of a very posh cheese tart.
0:42:38 > 0:42:40- There we go. - Do you like these courgette flowers?
0:42:40 > 0:42:43- I've seen you use these before. - Absolutely love courgette flowers.
0:42:43 > 0:42:46Brilliant this time of year, taste great, you can stuff them,
0:42:46 > 0:42:49you could probably stuff them with that mix.
0:42:49 > 0:42:52- The cheese is starting to melt. - Stunning.
0:42:52 > 0:42:54Have a little taste of the tart, let me know what you think.
0:42:54 > 0:42:56You looked suspicious there.
0:42:56 > 0:42:58You can't just chomp the top of it, can you?
0:42:58 > 0:43:00- Yeah.- Yeah, you can. Go for it.
0:43:01 > 0:43:03- Very nice.- Very nice.
0:43:03 > 0:43:05Very nice, and that's just the courgette flower,
0:43:05 > 0:43:07- how about the tart?- Exactly.
0:43:07 > 0:43:09Absolutely delicious. Really good.
0:43:11 > 0:43:14- The pastry is lovely. It's got that cheesy...- Bit of Parmesan.
0:43:14 > 0:43:16Is that because you made it?
0:43:16 > 0:43:17THEY LAUGH
0:43:17 > 0:43:21Yeah, it's lovely, because Ange made the pastry(!)
0:43:21 > 0:43:23OK, that's all from all of us on Spring Kitchen.
0:43:23 > 0:43:25A big thank you to Angela Hartnett, Emma Dandy
0:43:25 > 0:43:28and Chris Hollins and of course the amazing Rick Stein.
0:43:28 > 0:43:31All of today's recipes are available on the website,
0:43:31 > 0:43:35please go to bbc.co.uk/springkitchen.
0:43:35 > 0:43:39A big thank you for watching and we will see you next time.
0:43:39 > 0:43:40Take care, bye-bye.