0:00:02 > 0:00:04It's springtime, and we're celebrating with food
0:00:04 > 0:00:06that makes the season so unique. Welcome to Spring Kitchen.
0:00:28 > 0:00:30Hello, and welcome.
0:00:30 > 0:00:33We've got the best of spring's bounty in store for you today.
0:00:33 > 0:00:37We're heading to East London with Rachel Khoo for a spot of shopping,
0:00:37 > 0:00:41before she makes some asparagus pastry twists, especially for us.
0:00:41 > 0:00:44Plus, we take a peek into the BBC food archive
0:00:44 > 0:00:47and join Nigel Slater for another of his simple suppers
0:00:47 > 0:00:51as he makes some chocolate cookies with raspberries and cherries.
0:00:51 > 0:00:55Now, with me in the studio is the Italian inspiration
0:00:55 > 0:00:59to Jamie Oliver, it's his friend and ours, Gennaro Contaldo.
0:00:59 > 0:01:03And also with us is a special Spring Kitchen expert to tell us
0:01:03 > 0:01:06all about the wonderful produce available at this time of year.
0:01:06 > 0:01:08It's our very own farmer, Dave Finkle.
0:01:08 > 0:01:09Hello to the two of you.
0:01:09 > 0:01:13- How are we?- Hi! - Happy?- Very, very happy. Spring!
0:01:13 > 0:01:16- Happy like springtime. - Everything green, everything lovely.
0:01:16 > 0:01:19- Everything fantastic and fresh. - Fresh, lovely.
0:01:19 > 0:01:22- And Dave, for you, springtime is great?- Fantastic.
0:01:22 > 0:01:25Plethora of produce coming out of the fields,
0:01:25 > 0:01:28- my favourite time of year. - A plethora! Brilliant. OK, then.
0:01:28 > 0:01:31Our guest today is a champion of consumer rights
0:01:31 > 0:01:33and often battling dodgy geezers.
0:01:33 > 0:01:35So he should feel right at home today with Gennaro!
0:01:35 > 0:01:38Look at us two, we look a couple of dodgy geezers!
0:01:38 > 0:01:41It's like me and Mini-me! Right, OK.
0:01:41 > 0:01:43So Dom, tell us what sort of food you like.
0:01:43 > 0:01:45Without a doubt, it would be Asian food.
0:01:45 > 0:01:47I travel a lot in Asia,
0:01:47 > 0:01:49my sister's lived over there for 30-odd years,
0:01:49 > 0:01:53and I've never ever eaten anything I didn't like with the exception,
0:01:53 > 0:01:58I think, of chicken's feet in Hong Kong. And congealed pork fat.
0:01:58 > 0:02:00Why someone would want to eat that, I don't know,
0:02:00 > 0:02:02but other than that, Asian food, love it.
0:02:02 > 0:02:04We might be in trouble today!
0:02:04 > 0:02:06Gennaro, what are you cooking for us?
0:02:06 > 0:02:08Oh, I'm going to make it for Dom, believe me.
0:02:08 > 0:02:11I'm going to make fantastic fresh gnocchi.
0:02:11 > 0:02:16With watercress, some watercress, wild rocket, chilli and garlic.
0:02:16 > 0:02:19Bit of chilli and garlic! We love it!
0:02:19 > 0:02:22Everything is all right if chilli and garlic is in it.
0:02:22 > 0:02:25So later on, I'm going to be doing a recipe with guinea fowl.
0:02:25 > 0:02:28I'll roast it with some lemon, garlic, thyme and rosemary
0:02:28 > 0:02:31and serve it with a spring green salsa.
0:02:31 > 0:02:34Now, for my first recipe, I'm going to be using strawberries.
0:02:34 > 0:02:37Dave will tell us a little bit more about those in a minute.
0:02:37 > 0:02:40Dominic, you come with me, we're going to do a bit of cooking.
0:02:40 > 0:02:42Park yourself on there, young man.
0:02:42 > 0:02:45Right. What you mean is you're cooking, I'm watching.
0:02:45 > 0:02:48- Yeah!- You're doing the hard work. - From that opening start there,
0:02:48 > 0:02:50the word on the street is
0:02:50 > 0:02:53the fact that you don't cook very much so I'm going to cook.
0:02:53 > 0:02:56You can have a look at what we're doing and maybe take it home.
0:02:56 > 0:02:58I'd like to cook, just I've got no real reason to.
0:02:58 > 0:03:01If I make a nice big dish, there's no point.
0:03:01 > 0:03:04What am I going to do, freeze it and eat it every now and again? No.
0:03:04 > 0:03:05But every now and then,
0:03:05 > 0:03:08some of these dishes are quite easy to cook at home.
0:03:08 > 0:03:10One of these is very simple, fresh strawberries, then I know
0:03:10 > 0:03:15Gennaro's later on is very, very simple, beautiful one-bowl thing.
0:03:15 > 0:03:18So maybe you'll come away a happy man, having learned something today.
0:03:18 > 0:03:20We'll keep our fingers crossed. Now, strawberries.
0:03:20 > 0:03:23The first thing is going to be with strawberries,
0:03:23 > 0:03:25I'm going to make strawberry ice cream, very simple to do it.
0:03:25 > 0:03:29- The ice cream is the easiest thing in the world.- What, to make, or eat?
0:03:29 > 0:03:33Both! Both, both! Easy to make, really easy to eat.
0:03:33 > 0:03:35What are you going to tell us about strawberries, Dave?
0:03:35 > 0:03:37They've been around for a very long time.
0:03:37 > 0:03:39Throughout medieval England,
0:03:39 > 0:03:42basically what they used to do at big banquets,
0:03:42 > 0:03:46marriage ceremonies, they used to just devour loads of strawberries.
0:03:46 > 0:03:49And they used to believe that they would bring good wealth
0:03:49 > 0:03:51and it would help the relationship.
0:03:51 > 0:03:54Later on, it was then followed with the Roman occupation.
0:03:54 > 0:03:57The Romans used to actually eat strawberries because they thought
0:03:57 > 0:04:01it would cleanse the spirit, it would help settle their stomachs.
0:04:01 > 0:04:04That's why in England, if you're on the old-fashioned Roman roads,
0:04:04 > 0:04:08in the hedgerows and ditches, you'll find wild strawberry plants.
0:04:08 > 0:04:11And that's because they used to cultivate them to actually,
0:04:11 > 0:04:14whilst they were on their journeys and pilgrimages,
0:04:14 > 0:04:18they used to literally have a snack on the move. It was Roman fast food.
0:04:18 > 0:04:21A bit like Greggs but in Roman times!
0:04:21 > 0:04:24- Snack on the way! - Perhaps maybe a little healthier.
0:04:24 > 0:04:27But wild strawberries, they do have a different flavour
0:04:27 > 0:04:29to the kind of cultivated ones here, don't they?
0:04:29 > 0:04:33They're a little bit more, I suppose, floral as well.
0:04:33 > 0:04:35They are, a very different flavour.
0:04:35 > 0:04:36Obviously, they were much, much smaller
0:04:36 > 0:04:39to our modern counterparts that we have now.
0:04:39 > 0:04:42Now we get these big, fat, juicy strawberries, succulent,
0:04:42 > 0:04:44you get the juice dribbling everywhere.
0:04:44 > 0:04:47Children and adults alike adore them.
0:04:47 > 0:04:51But with the modern techniques that are out there, the season is now,
0:04:51 > 0:04:54strawberries are coming in, British are by far the best.
0:04:54 > 0:04:58- And it's one of my favourite products.- Hear that, Gennaro?- Yes.
0:04:58 > 0:05:00British strawberries are by far the best.
0:05:00 > 0:05:04Well, I must say, yes, I lived for many years in England.
0:05:04 > 0:05:07Yes, the strawberry in England are the best.
0:05:07 > 0:05:10One thing I don't understand, why pick up strawberries
0:05:10 > 0:05:13and put them inside a fridge to eat the day after?
0:05:13 > 0:05:17They're growing in the sun, they grow in the hot.
0:05:17 > 0:05:19Pick them up, eating!
0:05:19 > 0:05:21And enjoying it.
0:05:21 > 0:05:23They're perfect, nice and warm.
0:05:23 > 0:05:26- Sun temperature, you want them. - Yes, that's it!
0:05:26 > 0:05:30So, I'm going to make a strawberry puree.
0:05:30 > 0:05:32All I'm doing is just putting the strawberries into a pan
0:05:32 > 0:05:35with a little splash of water.
0:05:35 > 0:05:37Then we're going to put a little bit of sugar into that as well,
0:05:37 > 0:05:41we're just going to slowly kind of stew them down.
0:05:42 > 0:05:45And then we're going to slowly cook it.
0:05:45 > 0:05:48Now, Dom.
0:05:48 > 0:05:53- Beware! Cowboy Builders.- Yes. - A new series.- Yes.
0:05:53 > 0:05:56- Although, a new title, but same series?- Do you know why they did it?
0:05:56 > 0:05:59It's series ten, but what happens is, after a while,
0:05:59 > 0:06:02a lot of programmes do this, they slightly change the name
0:06:02 > 0:06:04so people realise it's a new series.
0:06:04 > 0:06:07We ran for... Series one and two were called Cowboy Builders,
0:06:07 > 0:06:10then we changed it to New Cowboy Builders.
0:06:10 > 0:06:12The viewing figures literally doubled on that series
0:06:12 > 0:06:16because people realised it's not a repeat, it's a new series.
0:06:16 > 0:06:19And now we're up to series ten. As of series nine, we called it
0:06:19 > 0:06:21Beware! Cowboy Builders.
0:06:21 > 0:06:23It's on tonight, funnily enough, it's on every Thursday.
0:06:23 > 0:06:27And it's quite good. We've had a lot of results from the programme,
0:06:27 > 0:06:29there's been a lot of changes, a lot of prosecutions
0:06:29 > 0:06:32and I think a lot of cowboy builders out there are starting to be
0:06:32 > 0:06:35more cautious about what they're doing. Some of them are terrible.
0:06:35 > 0:06:37It's not just bad building,
0:06:37 > 0:06:40some of them are out to deliberately deceive and defraud people.
0:06:40 > 0:06:42What's the worst things you've come across?
0:06:42 > 0:06:44Well, there's a guy, which I only found out this morning,
0:06:44 > 0:06:48where Dave's farm is, down in Essex, there was one guy
0:06:48 > 0:06:51where we followed him all the way to that farm. He was from Milton Keynes.
0:06:51 > 0:06:54And he was trying to tout his business in Essex,
0:06:54 > 0:06:58because his reputation was spreading, up in Milton Keynes.
0:06:58 > 0:07:01That guy, we exposed, and as a result of that,
0:07:01 > 0:07:03the police contacted us and said, "We've been looking for him,
0:07:03 > 0:07:06"he's on our wanted list," and he was arrested
0:07:06 > 0:07:09once they'd found out where he was for an £800,000 fraud,
0:07:09 > 0:07:12and he is now serving eight years in prison.
0:07:12 > 0:07:14So we've had some pretty bad people on there.
0:07:14 > 0:07:16Not just putting up wonky shelves.
0:07:16 > 0:07:19Yeah, proper bad people taking a lot of money off people.
0:07:19 > 0:07:23I first came across you on TV in the Channel 4 programme
0:07:23 > 0:07:28Faking It, as...funnily enough, you were an Essex boy originally
0:07:28 > 0:07:30and a used car salesman, is that right?
0:07:30 > 0:07:33It used to be new and used, I worked for main agents for many years.
0:07:33 > 0:07:35Then the industry became less fun.
0:07:35 > 0:07:38Like most things now, it's all bureaucracy and paperwork
0:07:38 > 0:07:41and I decided to go my own, I had my own garage for many years.
0:07:41 > 0:07:43It was a fun industry then.
0:07:43 > 0:07:46You could still have... You could duck and dive
0:07:46 > 0:07:48and get away with all the things where you could cut out
0:07:48 > 0:07:52some of the unnecessary paperwork and just deal with people.
0:07:52 > 0:07:56And it was a great industry, but it's become very, very tough
0:07:56 > 0:07:58and most people in it now are really struggling.
0:07:58 > 0:08:00I was glad I had a break and I got out of it.
0:08:00 > 0:08:03I was always a very honest, decent, nice guy,
0:08:03 > 0:08:05which every car salesman will tell you!
0:08:05 > 0:08:08They're always going to say, "Trust me! The mileage is true!
0:08:08 > 0:08:10"One lady owner!"
0:08:10 > 0:08:11LAUGHTER
0:08:11 > 0:08:16And 14 blokes! Yeah! But the industry has cleaned up.
0:08:16 > 0:08:18You know, nowadays, the people who have the bad reputation
0:08:18 > 0:08:21are people like estate agents. It's flipped on its head.
0:08:21 > 0:08:23Car dealers, they're well regulated
0:08:23 > 0:08:26- and there's not that many rogues left in it any more.- OK.
0:08:26 > 0:08:28But you first came to prominence,
0:08:28 > 0:08:32I saw you actually training a vicar in Faking It to be a salesman.
0:08:32 > 0:08:35- Is that right?- Yes. - And he went all the way?
0:08:35 > 0:08:39He went all the way, he won, he was very good at what he did.
0:08:39 > 0:08:42He was lousy at choosing a car to buy at the auctions,
0:08:42 > 0:08:44but that comes with experience.
0:08:44 > 0:08:46We took him in, gave him £1,000,
0:08:46 > 0:08:49I wasn't allowed to have any influence on what he chose
0:08:49 > 0:08:53and he picked up a rotten old Mini Metro, in white, covered in rust.
0:08:53 > 0:08:57It was worth about 40 quid a tonne in scrap.
0:08:57 > 0:09:02He paid good money for it, and, you know, I was...I was ashamed.
0:09:02 > 0:09:05And you're still a big petrolhead, aren't you?
0:09:05 > 0:09:06You're still a big car fan.
0:09:06 > 0:09:10Yeah, I ride motorcycles, I ride bikes,
0:09:10 > 0:09:12but my passion is American cars.
0:09:12 > 0:09:15Ever since I've been young, and I've owned quite a few,
0:09:15 > 0:09:19I've imported new ones and second-hand ones from the States.
0:09:19 > 0:09:22I just think their styling, their characteristics,
0:09:22 > 0:09:25they're so in your face, the American cars.
0:09:25 > 0:09:29As far as build quality goes, lousy compared to European cars
0:09:29 > 0:09:32and Japanese ones, but I think they're very stylish.
0:09:32 > 0:09:34Yeah, yeah. And a big fan of them, and still have them.
0:09:34 > 0:09:37So what we've got here, I'll tell you what we've done.
0:09:37 > 0:09:39We've sweated these strawberries down,
0:09:39 > 0:09:42we're just going to blend them now to make a puree.
0:09:44 > 0:09:45And then in that bowl...
0:09:51 > 0:09:54So just a very quick blitz, it blends very, very easily.
0:09:54 > 0:09:55We're going to take the seeds out.
0:09:55 > 0:09:59The seeds, strawberries are the only fruit to have seeds on the outside,
0:09:59 > 0:10:02- is that right, Dave? - Absolutely true, yeah. Correct.
0:10:02 > 0:10:05On average your typical strawberry will have 200 seeds.
0:10:05 > 0:10:09Have you counted them, Dave? How do you know that?
0:10:09 > 0:10:12He's got a lot of spare time on his hands, haven't you, Dave?
0:10:12 > 0:10:17- I wish I had, yeah! - 225, I believe.- 225!
0:10:17 > 0:10:20- Oh, that's your British ones.- Yeah!
0:10:20 > 0:10:22That isn't the Italian ones!
0:10:22 > 0:10:25So what I've done, I'm just putting a bit more sugar into the puree
0:10:25 > 0:10:27and some single cream.
0:10:27 > 0:10:31Now, this is that simple, this is... this ice cream is that simple.
0:10:31 > 0:10:33I'm not a great fan of sugar, Tom.
0:10:33 > 0:10:35I'm diabetic, since I was ten, I've been diabetic,
0:10:35 > 0:10:39so been quite a few years now. I try and avoid sugar whenever possible.
0:10:39 > 0:10:41I can eat it, just in moderation.
0:10:41 > 0:10:44The good thing about strawberries, they contain so many natural sugars,
0:10:44 > 0:10:47it's a beautiful thing so it's very sweet on its own.
0:10:47 > 0:10:50So what would happen if you made that without adding any sugar?
0:10:50 > 0:10:53To be honest, the sugar content is in there
0:10:53 > 0:10:56just so it doesn't set up, the ice cream doesn't set up too hard.
0:10:56 > 0:11:01Just pour it straight into here... So you could do without sugar.
0:11:02 > 0:11:05But you just need to take it out the freezer
0:11:05 > 0:11:09- just a bit earlier before you serve it.- OK.- Into the ice cream machine.
0:11:09 > 0:11:12That will take about 25 minutes.
0:11:12 > 0:11:16Now, in here, we have some more strawberries. Some brown sugar.
0:11:16 > 0:11:19The brown sugar is like curing them, you know if you cover things
0:11:19 > 0:11:22with salt and it draws the moisture from it, a bit of brown sugar,
0:11:22 > 0:11:25we're drawing the moisture from the strawberries
0:11:25 > 0:11:26to give it a lovely liquid.
0:11:26 > 0:11:29Then we're going to add to it some balsamic vinegar.
0:11:29 > 0:11:33Balsamic... Balsamic, strawberries and basil, very Italian.
0:11:33 > 0:11:35A beautiful thing to do.
0:11:35 > 0:11:37Let me tell you what is balsamic.
0:11:37 > 0:11:41You're in love with this beautiful girls,
0:11:41 > 0:11:44and you can't wait to kiss her.
0:11:44 > 0:11:47And then everything goes, wow!
0:11:47 > 0:11:50I don't know where this is going, so we'll stop just there!
0:11:50 > 0:11:53He said girls! Not girl! It was plural!
0:11:53 > 0:11:55THEY LAUGH
0:11:55 > 0:11:57Girls, girls, well, I'm Italian!
0:11:57 > 0:12:00So, we've got some cured strawberries.
0:12:00 > 0:12:04You leave them to sit for about 25 minutes, and you get to this.
0:12:04 > 0:12:07Strawberries, in the balsamic. Now, the balsamic,
0:12:07 > 0:12:10you need a good balsamic vinegar, a sweet one,
0:12:10 > 0:12:12not one of the cheap ones that are very acidic.
0:12:12 > 0:12:15You want one that's been aged in barrels for, I would say
0:12:15 > 0:12:19- minimum of eight, you say...? - I say 12. Eight years is all right.
0:12:19 > 0:12:22Actually, the very good balsamic vinegar,
0:12:22 > 0:12:24they start to put them out when
0:12:24 > 0:12:27they're five, then eight, and then 12.
0:12:27 > 0:12:30Then 25 years, cost a fortune.
0:12:30 > 0:12:33But my God. That is the girl!
0:12:33 > 0:12:36Yeah! I've just broken up some amaretti biscuits,
0:12:36 > 0:12:39that kind of lovely almond flavour, then pour the strawberries back in,
0:12:39 > 0:12:42then a little bit more of this beautiful balsamic.
0:12:42 > 0:12:43Balsamic comes from Modena,
0:12:43 > 0:12:45beautiful things in Italy come from Modena.
0:12:45 > 0:12:48- Ferrari cars and balsamic vinegar. - Yeah, yeah.
0:12:48 > 0:12:51Then we'll just get the ice cream. We've got some in the freezer.
0:12:51 > 0:12:54So, this has been sat in here.
0:12:56 > 0:12:58Once it's come out of the ice cream machine,
0:12:58 > 0:13:00sits in the freezer till you need it.
0:13:02 > 0:13:04Basil as well, basil goes so beautifully
0:13:04 > 0:13:06with strawberry ice cream.
0:13:07 > 0:13:10Just going to take a nice scoop of this.
0:13:10 > 0:13:12Basil is such an easy thing to grow at home as well.
0:13:12 > 0:13:16It's so simple, children can do it on the kitchen window ledge.
0:13:16 > 0:13:18Come on over, guys, you can have a taste of this.
0:13:19 > 0:13:22Just going to put the ice cream on the top.
0:13:24 > 0:13:27And then, a little bit of this lovely basil cress around it.
0:13:27 > 0:13:30So basil and strawberries, again, this is beautiful.
0:13:31 > 0:13:33A little pinch of black pepper.
0:13:33 > 0:13:35That seems so odd to me.
0:13:35 > 0:13:40Not being a cook, putting vinegar, pepper and some herbs on ice cream.
0:13:40 > 0:13:44- You taste it. You taste it! - You taste it and you let me know.
0:13:44 > 0:13:47Balsamic vinegar goes with it so, so nicely
0:13:47 > 0:13:49and the ice cream is beautiful. The strawberries are lovely.
0:13:52 > 0:13:54- Mm, yeah.- Wow!- Happy now?
0:13:54 > 0:13:56- Happy with the taste?- Ecstatic.
0:13:56 > 0:13:59Delicious? Very nice indeed.
0:13:59 > 0:14:01Now, in every show, we're getting out and about
0:14:01 > 0:14:04and visiting some of our favourite chefs on their home turf.
0:14:04 > 0:14:07Today, we join Rachel Khoo in East London
0:14:07 > 0:14:09who is after some new season asparagus.
0:14:20 > 0:14:24Spring brings a new lease of life to your recipes,
0:14:24 > 0:14:26with fresh ingredients, and zingy flavours.
0:14:26 > 0:14:29And I've got plenty of ideas but first,
0:14:29 > 0:14:31I've got to buy some ingredients.
0:14:37 > 0:14:40When spring arrives, there's some amazing produce back on the shelves.
0:14:40 > 0:14:44One being asparagus. I absolutely love asparagus.
0:14:44 > 0:14:47But I like doing something a little bit different with a twist
0:14:47 > 0:14:49than just having sauce on top.
0:14:52 > 0:14:54Great, thank you. Bye!
0:15:01 > 0:15:06My Spring Kitchen recipe is asparagus and anchovy twists.
0:15:06 > 0:15:10Perfect for a party snack, really easy to do as well.
0:15:12 > 0:15:15So I start off by making my anchovy paste.
0:15:15 > 0:15:18You need a big pestle and mortar.
0:15:18 > 0:15:22If you don't have one, you could use a blender.
0:15:22 > 0:15:24Some anchovy fillets.
0:15:24 > 0:15:26Just six.
0:15:26 > 0:15:29Now, if your anchovies are very salty,
0:15:29 > 0:15:31just give them a little rinse.
0:15:32 > 0:15:36And then about a tablespoon of the oil. Or you could use olive oil.
0:15:36 > 0:15:41And then you just want to bash it until it's a very smooth paste.
0:15:41 > 0:15:43A little bit of elbow grease.
0:15:45 > 0:15:48I love having friends round for dinner,
0:15:48 > 0:15:50but I also like to spend some time with my friends,
0:15:50 > 0:15:53I don't spend the whole time in the kitchen.
0:15:53 > 0:15:57So this is just a great way of using some delicious asparagus
0:15:57 > 0:15:59to make a fun party snack.
0:16:01 > 0:16:04It's pretty pasty. Just going to set that aside till I need it.
0:16:04 > 0:16:06Make some room to roll out the puff pastry.
0:16:08 > 0:16:11Now, there's nothing wrong with using ready-bought puff pastry.
0:16:11 > 0:16:13Just make sure it's all-butter.
0:16:18 > 0:16:21I'm going to use two sheets of baking paper
0:16:21 > 0:16:22to roll out my puff pastry.
0:16:22 > 0:16:25That way it won't make a mess on the work surface.
0:16:25 > 0:16:27And also, if it's a very hot day
0:16:27 > 0:16:30and you're finding your puff pastry starting to melt,
0:16:30 > 0:16:33you can just simply slide it onto a tray
0:16:33 > 0:16:35and into the fridge to firm up again.
0:16:46 > 0:16:48OK. So that looks pretty good.
0:16:48 > 0:16:50You want to leave your puff pastry fairly thick,
0:16:50 > 0:16:52about four millimetres.
0:16:52 > 0:16:56Don't worry if you end up with wonky edges, I'm going to trim that.
0:16:56 > 0:16:57My baking tray...
0:16:59 > 0:17:02So just trim off these wonky edges.
0:17:08 > 0:17:12Now I'm going to spread on my anchovy paste.
0:17:19 > 0:17:20If you don't like anchovies,
0:17:20 > 0:17:23you could do a sun-dried tomato paste instead.
0:17:23 > 0:17:27But I quite like that saltiness from the anchovies you get.
0:17:27 > 0:17:28OK.
0:17:28 > 0:17:32And then you simply want to cut it into 12 strips.
0:17:32 > 0:17:35A couple of centimetres wide each.
0:17:41 > 0:17:43And then I've got my asparagus tips,
0:17:43 > 0:17:48and you're just going to wrap the puff pastry around the asparagus.
0:17:54 > 0:17:56Asparagus in a blanket. On a wrap.
0:17:56 > 0:17:59Easy party snacks that look fantastic.
0:18:03 > 0:18:06Finishing touches, a little bit of egg wash.
0:18:06 > 0:18:08So it gets a lovely golden colour.
0:18:08 > 0:18:13Just going to add a splash of milk to my egg wash.
0:18:13 > 0:18:15Makes it easier to brush on.
0:18:23 > 0:18:25And some sesame seeds on top.
0:18:32 > 0:18:36So they just need to go into the oven at 180 degrees for 20 minutes
0:18:36 > 0:18:38or until golden and puffy.
0:18:47 > 0:18:51It's been about 20 minutes, certainly smelling good.
0:18:51 > 0:18:52Let's have a look.
0:18:56 > 0:19:00Puffed up lovely, they've gone nice and golden.
0:19:00 > 0:19:02Crispy on the top.
0:19:11 > 0:19:15And that's it. My asparagus and anchovy twists.
0:19:15 > 0:19:17Great for springtime entertaining.
0:19:21 > 0:19:23Thank you very much, Rachel.
0:19:23 > 0:19:26Asparagus, beautiful this time of year, absolutely love it.
0:19:26 > 0:19:29OK, it's time for somebody else to cook and right now it's Gennaro,
0:19:29 > 0:19:33hold on to your hats, guys. What are we going to be cooking?
0:19:33 > 0:19:35We're going to make a fresh gnocchi,
0:19:35 > 0:19:41with a fresh spring sauce of wild rocket, watercress,
0:19:41 > 0:19:44beautiful onions, chilli...
0:19:44 > 0:19:48- And a smack of garlic.- And a smack of garlic!- You will love it.
0:19:48 > 0:19:49OK, OK, let's get going.
0:19:49 > 0:19:53Right, what I want you to do, here you are, this is a bowl.
0:19:53 > 0:19:57I boiled this potato, I need for you to rice the potato.
0:19:57 > 0:20:01- Rice the potato. - I never understood the word rice.
0:20:01 > 0:20:03You don't understand the word rice?
0:20:03 > 0:20:05You know, mash it was more appropriate. But I don't know.
0:20:05 > 0:20:08I think it's because when it comes out of this contraption,
0:20:08 > 0:20:12- it looks like rice.- Yeah, it could be that.- I think it is that!
0:20:12 > 0:20:14LAUGHTER
0:20:14 > 0:20:19- I don't know, I'm still searching! - OK.
0:20:19 > 0:20:23Meanwhile, so I put wild rocket and watercress...
0:20:23 > 0:20:25Wild rocket and watercress.
0:20:25 > 0:20:27Dave, what do we know about wild rocket and watercress?
0:20:27 > 0:20:32Well, wild rocket, basically, it has a deeper, richer flavour to it.
0:20:32 > 0:20:35It's slightly more woody in texture to the softer things
0:20:35 > 0:20:37that we're all used to now.
0:20:37 > 0:20:40But watercress, obviously it's in the title,
0:20:40 > 0:20:41but it loves growing in water.
0:20:41 > 0:20:45- Now, have you ever heard of aquaponics?- No. What's aquaponics?
0:20:45 > 0:20:49Aquaponics, imagine huge, giant, great big fish tanks,
0:20:49 > 0:20:53with all the fish whirling and swirling around in there.
0:20:53 > 0:20:55On top of these fish tanks, a new method.
0:20:55 > 0:20:59Great big polystyrene rafts, that have small cells within them,
0:20:59 > 0:21:03and those cells, you actually put the watercress
0:21:03 > 0:21:07and wild rocket seeds, and...well, how do we put it?
0:21:07 > 0:21:12The solids that are excreted by the fish actually provide the nutrition
0:21:12 > 0:21:15in the water for the roots of these plants on the rafts to grow from.
0:21:15 > 0:21:17So how long has that been going on?
0:21:17 > 0:21:20How long have people been growing things like that?
0:21:20 > 0:21:21Well, it's fairly new as a system.
0:21:21 > 0:21:23It's been around for two to three years now.
0:21:23 > 0:21:26But it's technology that's becoming affordable.
0:21:26 > 0:21:29- Can I do this with my goldfish bowl at home?- You could try!
0:21:29 > 0:21:32- You'll go hungry!- Is there anything you don't know, Dave?
0:21:32 > 0:21:35- I'm sure there is. - What's the capital of Mongolia?
0:21:35 > 0:21:38- He's a wealth of knowledge. - Isn't he?!- Brilliant, fantastic.
0:21:38 > 0:21:41Gennaro, tell me what's happening.
0:21:41 > 0:21:45What happening inside here, it's about 700g of potato,
0:21:45 > 0:21:48I put two yolk of eggs, a little bit of salt,
0:21:48 > 0:21:50a little bit of Parmesan.
0:21:50 > 0:21:55About 150g of flour. And I mix it.
0:21:55 > 0:21:58You see, the secret is not to overdo it.
0:21:58 > 0:22:01Because when you actually make gnocchi,
0:22:01 > 0:22:06and you overwork it, you get all the starch, all the water is coming out.
0:22:06 > 0:22:09The one thing I have noticed with Italian chefs, you actually
0:22:09 > 0:22:14cook a lot with touch and feel, rather than it being about recipe.
0:22:14 > 0:22:18- It is about experience, I suppose.- Of course.
0:22:18 > 0:22:26When I make short pastry for any kind of cake, I never weigh anything. Off I go.
0:22:26 > 0:22:29How much chilli? Is that too much?
0:22:29 > 0:22:31Go on, you like chilli.
0:22:31 > 0:22:33Put them all in.
0:22:33 > 0:22:38With this one, you chop them very finely.
0:22:41 > 0:22:45You taught Jamie Oliver all he knows about Italian cooking, is that right?
0:22:45 > 0:22:48Do you want me to say yes?
0:22:48 > 0:22:52He already knew something, I just had to give him a lift.
0:22:52 > 0:22:56You have been working together very closely.
0:22:56 > 0:22:59We are still working closely together. It is incredible.
0:23:01 > 0:23:05One way or the other, we are working together with all of our restaurants.
0:23:05 > 0:23:12- Jamie's Italian restaurants that are opening all over the world.- Yes.
0:23:12 > 0:23:15- So you're travelling the world.- Yes.
0:23:15 > 0:23:19- You have opened one in Singapore? - Yes, in Singapore, in Russia.
0:23:19 > 0:23:22Yes, Sydney.
0:23:22 > 0:23:26And the last one we opened was in Piccadilly. Jamie is always there.
0:23:26 > 0:23:32- Jamie does work in the kitchen. - Yeah?- We work him very hard.
0:23:32 > 0:23:34Also, you are working with Jamie,
0:23:34 > 0:23:37doing something on May 16th, what is that?
0:23:37 > 0:23:44Food Revolution Day. Everybody around the world has to cook.
0:23:44 > 0:23:48You don't have to, but make sure your family and everyone
0:23:48 > 0:23:49is cooking - for better food,
0:23:49 > 0:23:53better life, healthy food, and for better of everything.
0:23:53 > 0:23:57Food Revolution Day. We will all be cooking.
0:23:57 > 0:24:00You sound like a crazy Italian politician.
0:24:00 > 0:24:04- Are you thinking of going into politics?- Why not?
0:24:04 > 0:24:09Italian politics, I am fairly certain you would do very well.
0:24:09 > 0:24:14- You are also doing the Big Feastival.- Yes, it is indeed.
0:24:14 > 0:24:19Oh, I can't wait. That will be in August, the end of August.
0:24:19 > 0:24:21- This into here? - Yes, put them inside there.
0:24:21 > 0:24:25And we will enjoy.
0:24:25 > 0:24:29That is in the Cotswolds. Alex James's farm.
0:24:29 > 0:24:31Alex James, what a lovely man.
0:24:31 > 0:24:34You ought to see the way he's playing and the way he sings.
0:24:34 > 0:24:36There will be lots of stalls of food.
0:24:36 > 0:24:38You are not going to sing, are you?
0:24:38 > 0:24:42Of course. Do you want me to give you a song now? I don't mind.
0:24:42 > 0:24:44Does anyone want a song now?
0:24:44 > 0:24:46Does anybody want a song now?
0:24:46 > 0:24:50- You had better not.- We'd better not. - Do you know how to pray in Chinese?
0:24:50 > 0:24:55No. Why do I need to know how to pray in Chinese?
0:24:55 > 0:24:59Because the secret is we have to put them inside boiling water.
0:24:59 > 0:25:02- OK.- We put them inside here.
0:25:02 > 0:25:07And we wait for those to come up. If they don't come up...
0:25:07 > 0:25:09We need them to float.
0:25:09 > 0:25:12Yeah, so what's happened, we done rubbish gnocchi.
0:25:12 > 0:25:15If they don't float, we have made rubbish gnocchi.
0:25:15 > 0:25:17The one that I made, I am sure will float.
0:25:17 > 0:25:20I will put them in a big one, it is much better.
0:25:20 > 0:25:24That takes less than 20 minutes to do it. Why not?
0:25:24 > 0:25:28- I can see one of them coming up. - There he goes! That baby's coming up.
0:25:28 > 0:25:33Look at that, beautiful, all of our babies coming up. Come on! Come on!
0:25:33 > 0:25:35Is that his Chinese praying?
0:25:35 > 0:25:37"Come on, baby, come on, baby!"
0:25:37 > 0:25:40I have a horrible feeling he cooks like this at home all on his own!
0:25:40 > 0:25:43Yeah. I know it's nice,
0:25:43 > 0:25:45because when I started cooking...
0:25:45 > 0:25:48I have been in the kitchen since the age of ten.
0:25:48 > 0:25:51Your neighbours must be worried
0:25:51 > 0:25:53when they hear noises like that from next door.
0:25:53 > 0:25:56"Come on, baby, come on!"
0:25:56 > 0:26:00Into the pan. A little bit of the cooking water.
0:26:00 > 0:26:03Because I wanted a little bit of that cooking water.
0:26:03 > 0:26:07- Italian food, are you not really into it?- Love it.
0:26:07 > 0:26:11There is no food that I don't like.
0:26:11 > 0:26:15I am just not great at cooking it because I don't have the motivation.
0:26:15 > 0:26:17But you saw how easy that is.
0:26:17 > 0:26:19Gennaro says it's 20 minutes.
0:26:19 > 0:26:21I would spend three hours reading the instructions
0:26:21 > 0:26:25and downloading it on the internet, four hours going to the shops
0:26:25 > 0:26:27and trying to find the fresh food.
0:26:27 > 0:26:30Its all fresh, it's all good, simple ingredients.
0:26:31 > 0:26:35- It is all good ingredients. - Watercress, rocket sauce, olive oil.
0:26:35 > 0:26:40Come on over, guys. A little bit of grated Parmesan over the top.
0:26:40 > 0:26:42Get that over a little bit.
0:26:42 > 0:26:46OK, come on, guys. Come on, Gennaro.
0:26:46 > 0:26:48Grab some knives and forks.
0:26:48 > 0:26:50- A little bit more.- Look at that.
0:26:50 > 0:26:54Parmesan, the greatest Italian invention.
0:26:54 > 0:26:57One for you, one for you.
0:26:57 > 0:26:59They're very healthy, but this is all right.
0:26:59 > 0:27:02We can get stuck in, can we?
0:27:02 > 0:27:04The flavours of that chilli, are you happy with that?
0:27:04 > 0:27:06Do you think you could make that?
0:27:06 > 0:27:09- Perfect.- Absolutely beautiful.
0:27:09 > 0:27:12Perfect and absolutely beautiful, that is what we like.
0:27:12 > 0:27:15Whilst we eat this, we will take a trip to the BBC food back catalogue
0:27:15 > 0:27:18as we join Nigel Slater, who starts by making chocolate cookies
0:27:18 > 0:27:21with raspberries and cherries.
0:27:25 > 0:27:27If I am going to eat a cake or biscuit,
0:27:27 > 0:27:30it is going to be a fabulous one.
0:27:30 > 0:27:33If it is a biscuit, I will call it a cookie
0:27:33 > 0:27:35because it sounds much more delicious.
0:27:35 > 0:27:38So I'm going to start the week with a real treat.
0:27:38 > 0:27:42Some divine chocolate cookies with crunchy hazelnuts.
0:27:42 > 0:27:45These are the perfect way to beat those Monday blues.
0:27:45 > 0:27:50I would much rather have one delicious, crumbly,
0:27:50 > 0:27:54chocolatey cookie, made with butter, made with chocolate,
0:27:54 > 0:27:58than I would have three supposedly better for me
0:27:58 > 0:28:00because they're low-fat.
0:28:00 > 0:28:05My cookies start off by gently melting 200 grams of chocolate
0:28:05 > 0:28:07over a pan of simmering water.
0:28:09 > 0:28:1375 grams of butter will add to its silkiness.
0:28:13 > 0:28:16If we are talking about treats, we're talking about pleasure, and if
0:28:16 > 0:28:21it is going to bring real pleasure, it has to hit those buttons.
0:28:21 > 0:28:26225 grams of sumptuous muscovado sugar adds a wonderful
0:28:26 > 0:28:28deep butterscotch flavour.
0:28:28 > 0:28:33That only looks like a little butter and a lot of sugar but it will work.
0:28:36 > 0:28:40A couple of eggs will bring my butter and sugar together and
0:28:40 > 0:28:43a few drops of vanilla extract will complement the chocolate perfectly.
0:28:46 > 0:28:49Finally, two tablespoons of self-raising flour.
0:28:49 > 0:28:52Don't even think about the calories!
0:28:52 > 0:28:55If this is a treat with chocolate,
0:28:55 > 0:28:59then there is a huge temptation for me to involve nuts.
0:28:59 > 0:29:04Hazelnuts and chocolate, for me, is just, just the best of the lot.
0:29:05 > 0:29:08I skin my hazelnut, you can buy them already done
0:29:08 > 0:29:11but I think I think they keep better with the skins on.
0:29:12 > 0:29:16It is easy. Just toast and flake off the skins by rolling in a tea towel.
0:29:18 > 0:29:21So about three-quarters of these nuts I am going to grind to a powder.
0:29:26 > 0:29:30The last quarter I just roughly chop, to add a bit of crunch.
0:29:30 > 0:29:34Then the whole lot goes in with the flour and creamed butter and sugar.
0:29:42 > 0:29:46Then it is time to add the melted chocolate.
0:29:46 > 0:29:51As soon as it is all liquid, I turn off the heat.
0:29:51 > 0:29:53If it gets too hot, then we will be in trouble.
0:29:55 > 0:29:57There is nothing worse than grainy, burnt chocolate.
0:30:02 > 0:30:05I want my cookies to be moist and gooey in the centre
0:30:05 > 0:30:08so they will get around ten minutes in a warm oven.
0:30:11 > 0:30:15There is something that sends tingles down my spine when I put
0:30:15 > 0:30:18a plate of warm biscuits...cookies,
0:30:18 > 0:30:21call them what you will, on the table,
0:30:21 > 0:30:25and everybody tucks in. There is just something.
0:30:25 > 0:30:27Perhaps it is the reason I cook, I don't know.
0:30:27 > 0:30:31About sharing something that you have made with other people,
0:30:31 > 0:30:33while it is still warm from the oven.
0:30:40 > 0:30:43You wouldn't think those biscuits were cooked when you take them
0:30:43 > 0:30:45out of the oven but they are as cooked as I want them to be.
0:30:45 > 0:30:49There is no packet of biscuits in the world
0:30:49 > 0:30:53that would have the same effect on me as these are right now.
0:30:55 > 0:30:59To go with the warm chocolate, some ripe cherries,
0:30:59 > 0:31:02a few very ripe berries.
0:31:09 > 0:31:15So they're lightly crisp on the outside
0:31:15 > 0:31:18and then inside, they are moist and gooey.
0:31:20 > 0:31:23You could keep these in a tin for a couple of days.
0:31:25 > 0:31:26But I am not going to.
0:31:31 > 0:31:35The trick is to go for the best chocolate you can with this recipe.
0:31:35 > 0:31:38It is a treat, after all!
0:31:47 > 0:31:51If I do overindulge, I often then crave something healthy.
0:31:51 > 0:31:54It is like my body telling me off.
0:31:54 > 0:31:58But a few aromatic herbs in a cup of hot water soon redresses the balance.
0:31:59 > 0:32:03That feeling when I have had a little bit too much cake,
0:32:03 > 0:32:06a little bit too many good things, there is something
0:32:06 > 0:32:13very purifying about a glass of warm water, and some green aromatic herbs.
0:32:13 > 0:32:15The garden sometimes has a healthy answer,
0:32:15 > 0:32:18I reckon that is why I love growing my own so much.
0:32:18 > 0:32:22Anywhere you look in the garden you will find something to inspire
0:32:22 > 0:32:24a saintly supper.
0:32:26 > 0:32:29Now, throughout this series, we are showcasing
0:32:29 > 0:32:31some real key seasonal spring ingredients
0:32:31 > 0:32:33that are at their absolute best this time of year.
0:32:33 > 0:32:36Today, I am going to be doing a recipe with guinea fowl
0:32:36 > 0:32:38and a spring green salsa.
0:32:38 > 0:32:40Gennaro is going to give me a hand.
0:32:40 > 0:32:42Going to keep our fingers crossed for this one, Chef.
0:32:42 > 0:32:45- It will be fantastic. - It will be fantastic.
0:32:45 > 0:32:48Using spring greens as a salsa to make a salsa verde.
0:32:48 > 0:32:51Dave, what can you tell us about spring greens?
0:32:51 > 0:32:53It originates from throughout the Second World War.
0:32:53 > 0:32:56Because everyone was trying to grow as much food as possible, which was
0:32:56 > 0:32:59grown by the Women's Land Army,
0:32:59 > 0:33:03they were leaving the roots and stalks of cabbage plants
0:33:03 > 0:33:07and Brussels sprout plants in the ground, so in the spring,
0:33:07 > 0:33:10suddenly, new little leaves would start to spring from
0:33:10 > 0:33:11the side of these stems,
0:33:11 > 0:33:14so that is where spring greens originally came from.
0:33:14 > 0:33:16So this is a mistake, it is a hybrid of something
0:33:16 > 0:33:19- they didn't expect to happen? - Absolutely. What you see here
0:33:19 > 0:33:23is a consequence of what they were doing in the Second World War.
0:33:23 > 0:33:25Which is why it tastes very similar
0:33:25 > 0:33:27to a sprout top or outer cabbage leaf.
0:33:27 > 0:33:30It is very strong, very iron-y, very powerful.
0:33:30 > 0:33:32OK, right. Take the leaves off.
0:33:32 > 0:33:35We will kind of cut the stalk out of the middle.
0:33:35 > 0:33:36Tear it apart, we are going to blanch it
0:33:36 > 0:33:39and serve it with guinea fowl.
0:33:39 > 0:33:42It is fantastic, it is similar to a chicken but perhaps has more of
0:33:42 > 0:33:44a gamey flavour, a bit more,
0:33:44 > 0:33:47a little bit more taste going through it.
0:33:47 > 0:33:51Guinea fowl, size-wise, you probably get two portions per bird.
0:33:51 > 0:33:54- Two hungry people. Hungry, Dom?- Starving.
0:33:56 > 0:34:01- He's just had the gnocchi and he is still starving.- I love it. Starving!
0:34:01 > 0:34:07So we are going to stuff it with some thyme and rosemary.
0:34:07 > 0:34:08And some garlic.
0:34:09 > 0:34:13All of these are flavours that will come from the guinea fowl.
0:34:13 > 0:34:17They will mix as we roast it.
0:34:17 > 0:34:21We will add the juices to the salsa. It's salsa verde.
0:34:21 > 0:34:23A salsa verde is Italian.
0:34:23 > 0:34:28It is a green sauce, you can make it with many other different
0:34:28 > 0:34:32herbs as well, as long as you give them that acidity,
0:34:32 > 0:34:36like vinegar or lemon, capers,
0:34:36 > 0:34:40a little anchovies.
0:34:40 > 0:34:43In some parts of Italy they do salsa verde with bread
0:34:43 > 0:34:45to bulk it up as well.
0:34:45 > 0:34:49It is nice, the bread is soaked inside the vinegar
0:34:49 > 0:34:51so when you mash it up it gets a lovely lift.
0:34:51 > 0:34:55It goes ever so well with guinea fowl. I love guinea fowl.
0:34:55 > 0:34:59So salsa verde - any sauce that is green? Green sauce.
0:34:59 > 0:35:03Yes, but you can do it with one single ingredient.
0:35:03 > 0:35:04As long as it is green?
0:35:04 > 0:35:06As long as it is green.
0:35:06 > 0:35:09You can't do it with tomatoes unless they are green tomatoes.
0:35:09 > 0:35:11Then you do salsa rosa.
0:35:12 > 0:35:14OK, salsa rosa.
0:35:14 > 0:35:19I am tying the guinea fowl together,
0:35:19 > 0:35:22just so that it helps steam it.
0:35:22 > 0:35:24It keeps the legs tight.
0:35:24 > 0:35:26Those lemons break down
0:35:26 > 0:35:28and the herbs will kind of steam as we cook it.
0:35:29 > 0:35:33Snip that there. The guinea fowl goes onto the tray.
0:35:33 > 0:35:36Going to put a bit of butter on the top.
0:35:36 > 0:35:37What happens is this butter melts
0:35:37 > 0:35:40and all the fats from the guinea fowl come out,
0:35:40 > 0:35:42and the juices, and they all mix together,
0:35:42 > 0:35:46and make a very nice dressing that we will put through the salsa verde.
0:35:46 > 0:35:52With the salsa verde, you have dropped spring greens, some parsley,
0:35:52 > 0:35:55and some mint into boiling salted water.
0:35:55 > 0:35:58That boiling salted water,
0:35:58 > 0:36:02what that does is it helps to keep the greenness but softens it up
0:36:02 > 0:36:04so when you chop it
0:36:04 > 0:36:07it gives it a cooked flavour rather than a raw one.
0:36:07 > 0:36:14Season the guinea fowl up. Plenty of rock salt. Some pepper.
0:36:14 > 0:36:18We are going to stick it into a medium-hot oven.
0:36:18 > 0:36:20About 180, 190 degrees Centigrade.
0:36:20 > 0:36:25We will roast it for 35-40 minutes, until it is just cooked.
0:36:25 > 0:36:27The important part is resting.
0:36:27 > 0:36:30Resting the meat which is the most important bit,
0:36:30 > 0:36:33so all those juices get back into the flavour.
0:36:33 > 0:36:37We will chop green chillies to go through this for a bit of spice.
0:36:37 > 0:36:41Dom, you have been on television quite a lot.
0:36:41 > 0:36:44You have done a number of things, one of which is for a geezer,
0:36:44 > 0:36:48for a geezer-geezer, who likes motors,
0:36:48 > 0:36:52muscle cars from America... Strictly Come Dancing?
0:36:52 > 0:36:55- Yup. 2007.- How was that?
0:36:55 > 0:36:59Tell you a funny thing, with Strictly they follow you
0:36:59 > 0:37:02while you are training, one point when I was in the gym
0:37:02 > 0:37:04one of the girls who had the camera
0:37:04 > 0:37:07said, "You need to check your sugar levels."
0:37:07 > 0:37:11I said, "I am diabetic but I know my body better than you do, nothing wrong with it."
0:37:11 > 0:37:14She said, "No, check your sugar levels." Eventually, she talked me into it.
0:37:14 > 0:37:19When I checked them, they were 1.2 which is on the verge of having a hypoglycaemic, very serious attack.
0:37:19 > 0:37:25They quickly shoved me full of all sorts of Lucozade and sugary sweets.
0:37:25 > 0:37:28Half an hour later I came round and I said to her, "How did you know
0:37:28 > 0:37:30"I was getting that low,
0:37:30 > 0:37:35"my sugar levels were at that low level and I didn't?"
0:37:35 > 0:37:40She said, "It is the first time you ever looked like you could dance,"
0:37:40 > 0:37:43and what happened is my muscles had loosened up
0:37:43 > 0:37:48and I was dancing really good but she realised there's something wrong!
0:37:48 > 0:37:52So the end result of Strictly Come Dancing wasn't such a strong one,
0:37:52 > 0:37:53you didn't go on to win it?
0:37:53 > 0:37:56I didn't have a chance in a million years of winning that.
0:37:56 > 0:37:59You have done Ready Steady Cook a number of times.
0:37:59 > 0:38:03Twice. Let's be honest, you don't really cook.
0:38:03 > 0:38:04It's like now, I can't take credit
0:38:04 > 0:38:07for what you guys are making, I'm just enjoying the results.
0:38:07 > 0:38:10So, although you win, you go in, you give a few results,
0:38:10 > 0:38:14you had Ainsley or whoever at the time, they would do your cooking
0:38:14 > 0:38:18and produce a wonderful dish and got a plate saying I'm the winner.
0:38:18 > 0:38:19Not really!
0:38:19 > 0:38:26Gennaro has drained off the blanched herbs and the cabbage.
0:38:26 > 0:38:29We're going to squeeze it out.
0:38:29 > 0:38:31I am putting a little lemon juice into this salsa.
0:38:31 > 0:38:35There is capers and some nice salted anchovies, some raw garlic,
0:38:35 > 0:38:38you are going to chop that up and add it to it.
0:38:38 > 0:38:41Bring the guinea fowl over. Gennaro.
0:38:41 > 0:38:45Two Greedy Italians, an incredibly successful TV series...
0:38:45 > 0:38:49- It is indeed. - ..that did very, very well.
0:38:49 > 0:38:51Will you do more of that?
0:38:51 > 0:38:57Let's keep quiet for the moment, but there is a very big potential.
0:38:58 > 0:39:02- You and Antonio.- Bless him!
0:39:02 > 0:39:06I have to be honest, it's like two boys having a laugh,
0:39:06 > 0:39:08going round Italy, eating what they want,
0:39:08 > 0:39:10doing what they want with a camera crew there.
0:39:10 > 0:39:14We were lucky, because we were going to take that trip anyway!
0:39:14 > 0:39:16THEY LAUGH
0:39:16 > 0:39:19- So someone paid you to do it. - I said, "Ooh, let's do it!"
0:39:19 > 0:39:24At the end, they couldn't keep up with the camera and everything else,
0:39:24 > 0:39:28so the director said, "Oh, I am fed up, you two,
0:39:28 > 0:39:30"get the camera behind them and let them do
0:39:30 > 0:39:34"whatever they want to do," and we did whatever we wanted to do.
0:39:34 > 0:39:37- And two series later...- Yes! - And very successful.
0:39:37 > 0:39:40You have chopped up the herbs.
0:39:40 > 0:39:43This is all the cooking juices that have come from the guinea fowl.
0:39:43 > 0:39:46We have a bit of the butter, there is a squeeze of lemon juice
0:39:46 > 0:39:50and all the juices from inside, the lemon, and the herbs,
0:39:50 > 0:39:52and unfortunately it is not Amalfi lemon.
0:39:52 > 0:39:55You are from the Amalfi coast.
0:39:55 > 0:39:56- It's a lemon.- It'll do.
0:39:56 > 0:39:58Fantastic.
0:39:58 > 0:40:03- It adds acidity. It has acidity. - We will put a bit of olive oil in.
0:40:03 > 0:40:06I would have used rape seed oil but that is because I am English
0:40:06 > 0:40:08- and not Italian. - To make you happy, you know.
0:40:08 > 0:40:10Thank you very much...
0:40:10 > 0:40:13THEY LAUGH
0:40:13 > 0:40:15Just a little splash of rapeseed oil.
0:40:15 > 0:40:18All I am going to do, when this has rested for 25 minutes,
0:40:18 > 0:40:22I am going to take the meat from the carcass,
0:40:22 > 0:40:25you can see it is lovely dark leg meat.
0:40:25 > 0:40:27- Loads of flavour.- It is indeed.
0:40:27 > 0:40:30This is roasted properly. Because it is guinea fowl,
0:40:30 > 0:40:32it has quite a dark meat on it.
0:40:32 > 0:40:36It is a cross between a pheasant and a chicken.
0:40:36 > 0:40:40You were telling me earlier, it is one of your favourite things.
0:40:40 > 0:40:43Always. I usually have it once a month,
0:40:43 > 0:40:45I have a guinea fowl for a change
0:40:45 > 0:40:48and cook them in many different ways.
0:40:48 > 0:40:50Love it. Just love it.
0:40:50 > 0:40:53They are being commercially farmed now
0:40:53 > 0:40:55and that is where there is large wooded areas,
0:40:55 > 0:40:57because not many people realise
0:40:57 > 0:41:01but they naturally roost in the tops of the trees overnight.
0:41:01 > 0:41:04- Do they fly?- Oh, yeah, they're terrific flyers
0:41:04 > 0:41:07and they make a huge amount of noise.
0:41:07 > 0:41:10- They are fantastic for guard dogs. - They are!
0:41:10 > 0:41:15If you have guinea fowls outside your house,
0:41:15 > 0:41:17anybody goes in... "Wooh-wooh-wooh-wooh-wooh!"
0:41:17 > 0:41:19I don't know how they do it.
0:41:19 > 0:41:22Guinea fowl make a fantastic guard dog, I love that.
0:41:22 > 0:41:24We will put the legs on a flat.
0:41:24 > 0:41:28Come on over, guys, if you're still hungry, come and head this way.
0:41:28 > 0:41:31Going to put the breast onto the plate.
0:41:31 > 0:41:33Gennaro, you can dress the guinea fowl
0:41:33 > 0:41:35with that beautiful salsa verde.
0:41:35 > 0:41:37- Taste nice, you happy?- Mm!
0:41:39 > 0:41:43Just drizzled all over. We've got some knives and forks down there,
0:41:43 > 0:41:45Dom, if you want to grab them,
0:41:45 > 0:41:47- just underneath.- Thank you, Tom.
0:41:47 > 0:41:51Dom, you are about to do a 100-mile bike ride?
0:41:51 > 0:41:55Yeah, it's Prudential Ride London.
0:41:55 > 0:41:59It only started last year. They do this great event to promote cycling
0:41:59 > 0:42:03and help some charities, and they have asked me if I would do it.
0:42:03 > 0:42:08It is 100 miles, it is covering the Olympic route that Bradley Wiggins did.
0:42:08 > 0:42:12I don't cycle much, I have a bike but I don't go more than two miles, but they said, "Will you do it?"
0:42:12 > 0:42:15I have three months to prepare for it. I said, "Yeah!"
0:42:15 > 0:42:19- It wasn't until a day later I thought, "100 miles..." - That is a long way.
0:42:19 > 0:42:22I am having second thoughts now, I'm thinking, "You've said yes,"
0:42:22 > 0:42:23so I'm going to go for it.
0:42:23 > 0:42:25You might need a bit of padding.
0:42:25 > 0:42:28If you eat that it might give you padding.
0:42:28 > 0:42:32Have a taste and let me know what you think.
0:42:32 > 0:42:34I had a bike, I believe I did about
0:42:34 > 0:42:39- 100 metres in six years!- 100 metres!
0:42:39 > 0:42:42We get them but we don't use them, do we?
0:42:42 > 0:42:45Come on, guys, have a taste and let me know what you think.
0:42:45 > 0:42:48- Happy?- It's divine.
0:42:48 > 0:42:51That spring green works so well as a salsa
0:42:51 > 0:42:53and that lovely, iron-y flavour, it's delicious.
0:42:53 > 0:42:54It's gorgeous!
0:42:54 > 0:42:57- Very tasty.- Happy?- Very healthy. - Yeah, lovely.
0:42:57 > 0:43:00Very healthy, very tasty.
0:43:00 > 0:43:03The acidity of the lemon and the lovely bits of capers.
0:43:03 > 0:43:06- That is very acidic. I can taste that.- Works with the richness.
0:43:06 > 0:43:08It is all very delicious.
0:43:08 > 0:43:10That is all from us on today's Spring Kitchen.
0:43:10 > 0:43:12A big thank you to Gennaro Contaldo,
0:43:12 > 0:43:14Dave Finkle,
0:43:14 > 0:43:16Dominic Littlewood, and, of course,
0:43:16 > 0:43:18Rachel Khoo.
0:43:18 > 0:43:21All of today's recipes are available on the website, go to:
0:43:21 > 0:43:24bbc.co.uk/springkitchen
0:43:24 > 0:43:27and a big thank you all very much for watching,
0:43:27 > 0:43:28we will see you next time.