0:00:02 > 0:00:04As its spring, we're celebrating this exciting season with
0:00:04 > 0:00:08some fantastic food and even better company. Welcome to Spring Kitchen.
0:00:29 > 0:00:31Hello and welcome.
0:00:31 > 0:00:35We have the very best spring recipes for you to enjoy at home
0:00:35 > 0:00:39using the abundance of great produce available at the moment.
0:00:39 > 0:00:41We start off by heading to the New Forest
0:00:41 > 0:00:44to join chefs Angela Hartnett and Luke Holder as they forage
0:00:44 > 0:00:47for some wild garlic to go with their saddle of goat.
0:00:47 > 0:00:50Plus, we take a peek into the BBC food archive
0:00:50 > 0:00:53and join Rick Stein for a traditional paella recipe
0:00:53 > 0:00:57set against the beautiful Spanish backdrop.
0:00:57 > 0:01:01Italian food is fantastic for showcasing this season's bounty
0:01:01 > 0:01:03and, despite the fact that he's from Surrey,
0:01:03 > 0:01:05one of the best Italian chefs in this country
0:01:05 > 0:01:07is our own home-grown Theo Randall.
0:01:07 > 0:01:11Spring has sprung and there's lots of wonderful greenery around
0:01:11 > 0:01:12to use in the kitchen.
0:01:12 > 0:01:16So, here to advise us is gardening expert Diarmuid Gavin.
0:01:16 > 0:01:18- Hello to the two of you. - Hi, how are you?- I'm good. You OK?
0:01:18 > 0:01:20- Oh, fantastic.- Happy? Spring is here!
0:01:20 > 0:01:22A wonderful time of year for any gardener.
0:01:22 > 0:01:24Any gardener. Everything is green. Everything is growing.
0:01:24 > 0:01:27- Loads of shoots of life.- Pulsating under the soil. Absolutely.
0:01:27 > 0:01:29- For you, Theo? - Spring's a great time for me
0:01:29 > 0:01:31- cos I just love vegetables in the spring.- Brilliant!
0:01:31 > 0:01:33So spring is perfect.
0:01:33 > 0:01:36Now, joining us for seasonal fare, we have a TV presenter
0:01:36 > 0:01:39who loves to escape to the country whenever she can,
0:01:39 > 0:01:42but today, she's here in Clapham. It's Nicki Chapman.
0:01:42 > 0:01:44- Hello, Nicky. How are you? - Hi. How are you?
0:01:44 > 0:01:45CHEERING
0:01:45 > 0:01:48- Springtime a great time of year for you?- It is,
0:01:48 > 0:01:50because I spend most of the week outside.
0:01:50 > 0:01:53So, as soon as that sun comes through, the flowers are out,
0:01:53 > 0:01:55the trees are in sort of full bloom and such,
0:01:55 > 0:01:57or the green leaves are coming through,
0:01:57 > 0:02:00you just think, "Well, that's it. Goodbye, winter. I'm ready."
0:02:00 > 0:02:02- Out in to the countryside. - Yes!- Fantastic.
0:02:02 > 0:02:04- And a food fan. You're a big food fan?- Massive food fan.
0:02:04 > 0:02:06- A massive food fan.- I'm hungry today.
0:02:06 > 0:02:08That's good, because, Theo, what have you got cooking for us?
0:02:08 > 0:02:12I'm going to be cooking a classic Italian minestrone primavera,
0:02:12 > 0:02:15which is just the perfect spring in a bowl, basically.
0:02:15 > 0:02:18You've got asparagus. You've got peas, broad beans, green beans,
0:02:18 > 0:02:20potatoes and then with a delicious pesto.
0:02:20 > 0:02:23- It's very simple, but really delicious.- Absolutely. Beautiful.
0:02:23 > 0:02:25And then later on, I'm going to be doing a recipe with the lamb.
0:02:25 > 0:02:28I'm going to be using a lamb belly to make some fritters
0:02:28 > 0:02:31and it's served with some spinach and anchovy mayonnaise.
0:02:31 > 0:02:34OK, so, my first recipe, I'm going to be using lemon thyme.
0:02:34 > 0:02:36Nicki, you're going to be coming with me.
0:02:36 > 0:02:38You guys can sit here and enjoy.
0:02:38 > 0:02:41And you can tell us all about the green stuff in a minute, Diarmuid.
0:02:41 > 0:02:43- All Right.- OK. Sit yourself there, girl.
0:02:43 > 0:02:45- Thank you. - We're going to get making...
0:02:45 > 0:02:47We're going to be making a lemon thyme custard
0:02:47 > 0:02:48to serve with some raspberries.
0:02:48 > 0:02:51We're going to be doing, kind of like cheat's doughnuts.
0:02:51 > 0:02:54We're going to be doing some sweet scraps or scrumps, as I know them.
0:02:54 > 0:02:56So, they're kind of like batter fritters.
0:02:56 > 0:02:58Cos I'm thinking scraps is what you get when you go
0:02:58 > 0:02:59and get fish and chips.
0:02:59 > 0:03:02It's exactly that. Yeah, exactly that. Scraps, scrumps...
0:03:02 > 0:03:05If you're from Gloucester, it's scrumps, but scraps is fine.
0:03:05 > 0:03:07We're going to do those little bits of batter.
0:03:07 > 0:03:09And we're going to dust them with icing sugar.
0:03:09 > 0:03:12So, they are kind of like... they have that doughnut flavour.
0:03:12 > 0:03:15You know that... You know when you go to the seaside and you have doughnuts
0:03:15 > 0:03:17- from the end of the pier?- Yes. - It's similar to that.
0:03:17 > 0:03:20- Lovely.- And dusted with a little bit of icing sugar.
0:03:20 > 0:03:22We're going to being making a custard using this.
0:03:22 > 0:03:25Now, this is lemon thyme. If you could smell that?
0:03:25 > 0:03:26- Mmm.- So, this is a...
0:03:26 > 0:03:29Diarmuid, tell us a little bit about more about the lemon thyme.
0:03:29 > 0:03:31Well, it's a Mediterranean plant.
0:03:31 > 0:03:34So, it'll grow in... It wants really great sunshine.
0:03:34 > 0:03:37It wants to be out in a bright, open, sunny position.
0:03:37 > 0:03:41As well as producing absolutely beautiful flowers.
0:03:41 > 0:03:43So, a very useful plant to have in the garden.
0:03:43 > 0:03:47It doesn't need a huge amount of food.
0:03:47 > 0:03:48It doesn't need very fertile soil.
0:03:48 > 0:03:50And you can even grow it in rocks and crevices.
0:03:50 > 0:03:54- Anything that attracts heat or the sunshine.- It's easy to grow?- Yeah.
0:03:54 > 0:03:57But I wouldn't like to have to strip...
0:03:57 > 0:04:00So, you've just got to pick all of the leaves, no stalks.
0:04:00 > 0:04:03- You've got to remember. What happens is Theo has a Michelin star.- Yeah.
0:04:03 > 0:04:06And you can't serve Michelin-starred chefs little stalks.
0:04:06 > 0:04:08- I'm feeling the pressure. - Yeah, yeah. You're under pressure.
0:04:08 > 0:04:11- You thought you were just going to come on...- And eat.
0:04:11 > 0:04:13- ..and have something nice to eat. - Exactly. I've got to work.
0:04:13 > 0:04:16Diarmuid, have you ever cooked with the lemon thyme before?
0:04:16 > 0:04:17I wouldn't have the patience to.
0:04:17 > 0:04:20I think Nicki is much more patient than me. I wouldn't take any...
0:04:20 > 0:04:23Actually, what I've got here is the whole thyme
0:04:23 > 0:04:25actually infused with some cream and some milk.
0:04:25 > 0:04:27- Right. And you can strain that out. - Exactly.
0:04:27 > 0:04:29So, what I'm doing is I'm replacing...
0:04:29 > 0:04:32You know, like you make a custard with vanilla,
0:04:32 > 0:04:34I'm just replacing the vanilla with the herb.
0:04:34 > 0:04:37And because it's got that lemony, almost citrus flavour to it,
0:04:37 > 0:04:41it goes very, very well as a dessert. They say it's beautiful in a garden.
0:04:41 > 0:04:44It's one of those things as you walk past it, the smell from it...
0:04:44 > 0:04:46You know, like when you walk past Rosemary and you knock it.
0:04:46 > 0:04:49- It's quite subtle, isn't it?- Yes, it is very subtle. Very subtle.
0:04:49 > 0:04:52And you know with any of these herbs even just brushing past them,
0:04:52 > 0:04:54even if you don't use them in the kitchen,
0:04:54 > 0:04:56brushing past them releases those oils.
0:04:56 > 0:04:59And at this time of the year, it's absolutely perfect.
0:04:59 > 0:05:02We are using... we're creating a driveway
0:05:02 > 0:05:06at the moment with a thyme central area in the south of France.
0:05:06 > 0:05:09- So, that's just going to be... Can you imagine that?- Mm. The smell.
0:05:09 > 0:05:12Just two tracks for the car and then right the way down the centre
0:05:12 > 0:05:14that carpet of green and flowering...
0:05:14 > 0:05:18Yeah, absolutely. So, you can use the flowers as well, can't you?
0:05:18 > 0:05:20And Nicky, you're very busy at the minute.
0:05:20 > 0:05:23- You're coming up to Chelsea Flower Show, I understand.- Yes!
0:05:23 > 0:05:26So, you're hosting Chelsea Flower Show live for the BBC.
0:05:26 > 0:05:29Yeah. My favourite time of the year. It's my favourite gig, actually.
0:05:29 > 0:05:31If you can call it a gig. It's just the best week ever.
0:05:31 > 0:05:34I've been doing it since 2006.
0:05:34 > 0:05:37And I used to do some work for BBC Breakfast News.
0:05:37 > 0:05:41And the RHS saw my coverage and liked it because I'm not an expert.
0:05:41 > 0:05:44Like I'm not an expert at cooking, as you will see.
0:05:44 > 0:05:47And I have a passion. I'm really enthusiastic and they liked that,
0:05:47 > 0:05:50because I'm surrounded by experts. They don't need another one.
0:05:50 > 0:05:53- Yeah.- But it's a very magical week, isn't it? It's really special.
0:05:53 > 0:05:54It's incredible. Yeah.
0:05:54 > 0:05:57It's the biggest flower show, I suppose, in the world, is it?
0:05:57 > 0:06:00Absolutely. The biggest, the best, the most intense.
0:06:00 > 0:06:04Yeah. The catwalk. But the good news is you don't have to go.
0:06:04 > 0:06:06If you can get a ticket, you're very lucky,
0:06:06 > 0:06:09but if, you know, it's too far away and you can't make it, etc,
0:06:09 > 0:06:13the coverage the Beeb do is brilliant and you don't have to be
0:06:13 > 0:06:15a passionate gardener to appreciate it.
0:06:15 > 0:06:17It's the catwalk of the gardening world.
0:06:17 > 0:06:19- To enjoy what's going on. - Yeah. It's stunning.
0:06:19 > 0:06:22People are growing their gardens for it all year round...
0:06:22 > 0:06:24- Oh, goodness, yes. - Sometimes for years.
0:06:24 > 0:06:26And, you know, from all around the world they'll come.
0:06:26 > 0:06:30They'll ship in the most exotic displays.
0:06:30 > 0:06:33Nicki does a great job there, because she interprets it
0:06:33 > 0:06:37for everybody else. So, it's not a scary thing.
0:06:37 > 0:06:39You know, the way you watch Crufts once a year
0:06:39 > 0:06:42and you don't know anything about dogs, but it's entertaining.
0:06:42 > 0:06:45Nicki is a great interpreter of the excitement, I think, of Chelsea.
0:06:45 > 0:06:47He's being very kind, isn't he?
0:06:47 > 0:06:50He's one of the top designers in the country, if not the world, so...
0:06:50 > 0:06:53Thank you, Diarmuid, for that. It's wonderful. I love it.
0:06:53 > 0:06:56But the amount of shows that I do is so varied.
0:06:56 > 0:06:58They're all quite lifestyle-y.
0:06:58 > 0:07:02We know you, I mean, you started off in the pop world originally.
0:07:02 > 0:07:04You worked with the two great Simons, didn't you?
0:07:04 > 0:07:07- Simon Fuller and Simon Cowell. - I did. I did.
0:07:07 > 0:07:10- And I've come out smiling. - You've survived. You've survived.
0:07:10 > 0:07:1320 years in the music industry. I always say I started very young
0:07:13 > 0:07:15cos it makes me sound so ancient,
0:07:15 > 0:07:19But I had 20 years in the music industry as a manager
0:07:19 > 0:07:22and as a publicist and they were the best years of my life.
0:07:22 > 0:07:26And through that, in a show called Pop Idol and Popstars,
0:07:26 > 0:07:28I then got the break to go and do lifestyle-y shows.
0:07:28 > 0:07:32And then, of course, so, your Escape To The Country and...
0:07:32 > 0:07:34- Do you like it? - Yeah, it's fantastic.
0:07:34 > 0:07:36- We often film your neck of the woods, don't we?- Yeah, yeah.
0:07:36 > 0:07:39Out towards Marlow way and then also back down into the West Country.
0:07:39 > 0:07:42So, it's based on... that show's based on a lot of people
0:07:42 > 0:07:45- wanting to actually leave... - And often.- ..the city life.
0:07:45 > 0:07:48The city life, new dream, new beginning, perhaps,
0:07:48 > 0:07:50move into the country or just be nosy and look around
0:07:50 > 0:07:52- beautiful people's homes. - Nice. OK. I like that.
0:07:52 > 0:07:55- Which one do you reckon it is? - Well, I don't know.
0:07:55 > 0:07:58There is a lot of voyeurism going on into people's houses, isn't there?
0:07:58 > 0:08:00- Yeah.- Like houses and cookery and gardens...
0:08:00 > 0:08:03- All those lifestyle shows are very good, aren't they?- They are.
0:08:03 > 0:08:05They are. I love doing... I love Escape To The Country.
0:08:05 > 0:08:08We've just started a new one called Escape To The Continent. Sorry.
0:08:08 > 0:08:11You should probably be giving me tips on what I should be doing here
0:08:11 > 0:08:13- and I'm...- No, that's OK. I can recap. Escape To The Continent,
0:08:13 > 0:08:16- tell me all about it.- It's being going out all this week.
0:08:16 > 0:08:20It's like Escape To The Country. This time taking people abroad.
0:08:20 > 0:08:22- Right.- We're not just showing them, though, houses.
0:08:22 > 0:08:25We're actually letting them sample life over there, you know?
0:08:25 > 0:08:28- So, they stay abroad? They stay... - They stay for the week.
0:08:28 > 0:08:29We put them in accommodation.
0:08:29 > 0:08:32Not just a holiday, no? It sounds just like a holiday.
0:08:32 > 0:08:34- No. No, I won't let it be said it's a holiday.- OK.
0:08:34 > 0:08:37No, they've got to really get into it. Also, it's a reality check.
0:08:37 > 0:08:39You know, when you go on holiday and you think,
0:08:39 > 0:08:41"I'm going to retire here. This'll be amazing."
0:08:41 > 0:08:44You got to think it through. Are you going to learn the language?
0:08:44 > 0:08:46Are you going to immerse yourself in the community?
0:08:46 > 0:08:49There's no point living in Europe and speaking English.
0:08:49 > 0:08:52You know, we moan about that over here the whole time
0:08:52 > 0:08:55and then we do the same when we go abroad. Not everybody, but a lot.
0:08:55 > 0:08:57Don't they say that about a quarter of people who move to Spain
0:08:57 > 0:09:01- move back within a year?- A lot of people do. A lot of people do.
0:09:01 > 0:09:03France seems to be the most popular place.
0:09:03 > 0:09:05People applying for Escape To The Continent, you know?
0:09:05 > 0:09:08Just so many people want to go live in France and you go over there
0:09:08 > 0:09:11and you can see why. So, in a way, we sort of road test...
0:09:11 > 0:09:13- Sorry, Theo, I've got my back to you.- Don't worry about it.
0:09:13 > 0:09:16..we road test what it's like to move over there, you know?
0:09:16 > 0:09:21Business opportunities. Is it more expensive? Tax breaks.
0:09:21 > 0:09:23Do you have to pay more tax?
0:09:23 > 0:09:25So, it's good. Really good. They've loved it... They've loved it.
0:09:25 > 0:09:28- And how many people actually stay there?- Well, the ones we took out?
0:09:28 > 0:09:33- Yeah.- We have 20 couples and I would say probably three or four bought.
0:09:33 > 0:09:35- OK, they actually want to stay there. - Yeah.- OK.
0:09:35 > 0:09:39- And of course you do the Down Under. The show- Down Under. I know!
0:09:39 > 0:09:41That's sending people even further afield.
0:09:41 > 0:09:44- Yeah, send them even further away. - Exactly.
0:09:44 > 0:09:47Let me recap what we've got here. So, we've got some raspberries.
0:09:47 > 0:09:49OK and I'm just going to put them into a bowl.
0:09:49 > 0:09:52And into that we're going to add a little bit of...
0:09:52 > 0:09:54This is whipped up double cream.
0:09:54 > 0:09:57I'm just going to mix the two together.
0:09:57 > 0:10:00And then into that... We've done the custard that we've infused.
0:10:00 > 0:10:03Now this is a cooled one with the lemon thyme.
0:10:03 > 0:10:06We're just going to pour a little bit of that into it.
0:10:06 > 0:10:08Then some of this beautiful thyme you've picked.
0:10:08 > 0:10:10Perfectly picked. Theo, if you're looking for someone to work
0:10:10 > 0:10:13- on the garnish section.- You've got a job.- Yeah.- Head of garnish.
0:10:13 > 0:10:16Nicki's got a job. We're just going to mix it together.
0:10:16 > 0:10:18So, we've kind of got this lemon thyme-y,
0:10:18 > 0:10:21creamy raspberry ripple kind of mousse thing going on.
0:10:21 > 0:10:24I'm going to put it into a glass here.
0:10:24 > 0:10:27And then, in front of you, you've got the little scraps.
0:10:27 > 0:10:29What I've done is I've just made a batter using flour,
0:10:29 > 0:10:33a little bit of bicarbonate of soda, some egg white
0:10:33 > 0:10:37and then whisked it up with some sparkling water
0:10:37 > 0:10:40and just dropped it into the deep fat fryer.
0:10:40 > 0:10:42They look really delicate. I'm married to a Yorkshire man
0:10:42 > 0:10:44and scraps don't look as good as this.
0:10:44 > 0:10:46Well, these have just been dipped in
0:10:46 > 0:10:48and we're just going to sprinkle them on the top.
0:10:48 > 0:10:50And I've dusted them with icing sugar.
0:10:50 > 0:10:51Guys, if you want to come on over.
0:10:51 > 0:10:54- We're going to have a little taste of this.- I'd be quick if I was you.
0:10:54 > 0:10:57- Then a little bit of this lemon thyme on top.- Oh, my goodness!
0:10:57 > 0:10:59- Stick that on the side there. - God, that smells delicious.
0:10:59 > 0:11:01Dead easy. Very simple. Let me get some spoons.
0:11:01 > 0:11:03So, how long from start to finish to do that?
0:11:03 > 0:11:07Well, as long as you were talking about Pop Idol
0:11:07 > 0:11:09and the Chelsea Flower Festival.
0:11:09 > 0:11:11A couple of minutes, literally, wasn't it?
0:11:11 > 0:11:14OK. Have a little taste of those raspberries
0:11:14 > 0:11:15and let me know what you think.
0:11:15 > 0:11:18Just that lemon thyme going through and the crunchy bits of scraps.
0:11:18 > 0:11:20LAUGHTER
0:11:20 > 0:11:22Oh, this is dangerous, Tom. This is dangerous.
0:11:22 > 0:11:24Yeah, I wouldn't trust him.
0:11:26 > 0:11:28- Aw!- Happy?- Mmm!- Brilliant! Happy!
0:11:28 > 0:11:31Now, in every show, were getting out and about
0:11:31 > 0:11:34and visiting some of our favourite chefs on their home turf.
0:11:34 > 0:11:37Today, we joined Angela Hartnett and Luke Holder
0:11:37 > 0:11:40foraging for wild garlic at their hotel in the New Forest
0:11:40 > 0:11:41for a recipe using goat.
0:11:57 > 0:11:59The winter's gone. Spring's on our doorstep,
0:11:59 > 0:12:01which is probably the most exciting season for me
0:12:01 > 0:12:04with the beautiful produce that comes through.
0:12:04 > 0:12:07We're so lucky at the hotel that we've got it on our doorstep.
0:12:07 > 0:12:09We certainly have. So, why don't we take a little walk
0:12:09 > 0:12:11into mother nature's larder and see what we can find
0:12:11 > 0:12:13and what we can use for one of our recipes.
0:12:13 > 0:12:17"Mother nature's larder." I love that, Luke. Let's go.
0:12:22 > 0:12:25Just over here. Here we are, Angela.
0:12:25 > 0:12:28Oh, we need to harvest this and take it back to London.
0:12:28 > 0:12:29- There's so much. Look at it!- Yeah.
0:12:29 > 0:12:32OK. So, when you pick it, just slice it or you actually take...
0:12:32 > 0:12:34You don't take the whole root, do you?
0:12:34 > 0:12:37Well, you can do a couple of things. We nip it here, just to take a leaf.
0:12:37 > 0:12:40- Yeah.- But you can if you want, and we have done before.
0:12:40 > 0:12:42When you just dig up a little bit.
0:12:42 > 0:12:45Underneath the root,
0:12:45 > 0:12:48there's these little bulbs at the root there
0:12:48 > 0:12:50and they taste like a garlicky water chestnut.
0:12:50 > 0:12:52- So, you can eat the whole bulb? - Yeah.
0:12:52 > 0:12:55- It's really coming into its prime now.- How long have you got this for?
0:12:55 > 0:12:58- This will be here for about another month.- Right.
0:12:58 > 0:13:01You know, once... We've often picked it, and then we puree it
0:13:01 > 0:13:03- and freeze it down.- Right.
0:13:03 > 0:13:05So, we can keep the risotto going a little bit longer.
0:13:05 > 0:13:08Well, I think we can put this to use in a lovely spring recipe.
0:13:08 > 0:13:10- Yep. Let's go.- OK.
0:13:14 > 0:13:16So, our spring recipe today is loin of goat
0:13:16 > 0:13:20with some beautiful wild garlic, morel mushrooms
0:13:20 > 0:13:23and then some sauteed artichokes just thrown in at the end.
0:13:23 > 0:13:26OK, Luke, so what part of the goat have we got?
0:13:26 > 0:13:29We've got the rack and what's known as the short saddle.
0:13:29 > 0:13:30And you can see it there.
0:13:30 > 0:13:31So, this is the short saddle?
0:13:31 > 0:13:33That's it. The whole thing, basically.
0:13:33 > 0:13:35What's interesting about goat is
0:13:35 > 0:13:38it's become a bit more fashionable nowadays.
0:13:38 > 0:13:41But it's actually the most consumed meat in the world.
0:13:41 > 0:13:44Before you put that in, where does it come from on this piece of meat?
0:13:44 > 0:13:46So, this is this whole piece.
0:13:46 > 0:13:48- So, we take it down the back there. - Yeah.
0:13:48 > 0:13:51OK? Separate it off from the bones.
0:13:51 > 0:13:53- It's nice to keep a little bit of the bone on.- Yeah.
0:13:53 > 0:13:56That's basically the rib cage. You can see how that fits in on there.
0:13:56 > 0:13:58And then we just trim off any of this excess skin.
0:13:58 > 0:14:02- We've aged it for about two weeks just to improve the flavour.- Yeah.
0:14:02 > 0:14:04And because of that, this skin gets a little bit tacky.
0:14:04 > 0:14:06Right, but that's... that's a very thin piece.
0:14:06 > 0:14:08You're not going to put that in the oven?
0:14:08 > 0:14:11You're just literally going to saute that in a pan.
0:14:11 > 0:14:14No. This will literally pan-fry. It'll take just a couple of minutes.
0:14:14 > 0:14:16- So, we just whack that in a moderately warm pan.- Yeah.
0:14:16 > 0:14:18And you get the old, you know, artichoke,
0:14:18 > 0:14:22the most confusing, you know, vegetable...
0:14:22 > 0:14:23but lovely this time of year.
0:14:23 > 0:14:27We're just going to trim the edge off it or the bottom stem off it.
0:14:27 > 0:14:29- Yeah.- And just take a knife and literally just draw it down...
0:14:29 > 0:14:32- We can use the bottom bit as well, can't we?- Yes, we can.
0:14:32 > 0:14:34I'll peel a bit off as well.
0:14:34 > 0:14:37We're just when to draw this down, taking off the excess,
0:14:37 > 0:14:40- cos you know the outside part of the artichoke is quite tough.- Yeah.
0:14:40 > 0:14:47So, once we've taken the bottom part off and the outside green pieces...
0:14:47 > 0:14:51one thing people need to remove is what's known as the choke.
0:14:51 > 0:14:54- Yeah.- This little furry part here. We literally just take a spoon,
0:14:54 > 0:14:58stick it in, give it a little wiggle and that will all just pop out.
0:14:58 > 0:15:00And then we just roast it like any vegetable.
0:15:00 > 0:15:02It's the same sort of thing as a carrot or...
0:15:02 > 0:15:05The beauty of this is once you take the lamb...the goat out, excuse me,
0:15:05 > 0:15:07we're going to rest it then, in that same pan,
0:15:07 > 0:15:09- we're going to finish all the artichokes.- Exactly.
0:15:09 > 0:15:11Put in the morels, wild garlic.
0:15:11 > 0:15:13So, it's taking on all of the cooking flavours of that.
0:15:13 > 0:15:16I'm going to chuck in these. Cut these artichokes down a little bit.
0:15:16 > 0:15:20I'm going to chuck them in now, cos they'll take a little more cooking.
0:15:20 > 0:15:22And would you put any vinegar or butter in there?
0:15:22 > 0:15:25- We'll put a little bit?- Yeah. We'll add a little bit of butter
0:15:25 > 0:15:28and a little bit of vinegar just to deglaze the pan with.
0:15:28 > 0:15:32So, now we've got that colour on that side, we'll add the butter.
0:15:32 > 0:15:36And if we remember, you know, butter flavour...
0:15:36 > 0:15:40- It's nice to always have a little bit more than you should do.- Yeah.
0:15:40 > 0:15:43Let's take a spoon and then just a light basting of that.
0:15:43 > 0:15:45- Glazing.- Yeah, exactly.
0:15:45 > 0:15:48OK. Then we're going to have any sauce with that as well?
0:15:48 > 0:15:50- A little bit of sauce?- Yes.
0:15:50 > 0:15:53We've got a little bit of chef's gravy over here. And we're going
0:15:53 > 0:15:56to finish it off with a little bit of the wild garlic.
0:15:56 > 0:15:59And this we've gathered from outside the back door pretty much.
0:15:59 > 0:16:02So, that's in abundance this time of year.
0:16:02 > 0:16:05If you go for walks in the woods nowadays virtually anywhere,
0:16:05 > 0:16:10- you'll see it growing in abundance. - Yeah.- It's a weed-like growth
0:16:10 > 0:16:13and out here in the forest, it just grows in absolute abundance.
0:16:13 > 0:16:16And every year, you know, we're really fortunate.
0:16:16 > 0:16:19We're always desperate to see the first signs of wild garlic
0:16:19 > 0:16:22cos we know the winter's over. So, you can see now that's...
0:16:22 > 0:16:25- And you're basting that little bit there, though?- Yeah, exactly.
0:16:25 > 0:16:27OK, so, is that ready to come out now?
0:16:27 > 0:16:29Yeah, I think you can feel it...
0:16:29 > 0:16:31It's got that little bit of resistance.
0:16:31 > 0:16:34- When the meat pushes back, you know it's about it.- OK.
0:16:34 > 0:16:37With this...with goat, and lamb and duck,
0:16:37 > 0:16:39- you really want to cook it medium. - Perfect.
0:16:39 > 0:16:42And then, with the morels, these are great French morels,
0:16:42 > 0:16:46but as they come over from France, they sometimes tend to dry out.
0:16:46 > 0:16:49So, what we do is just blanch them, just ever so lightly.
0:16:49 > 0:16:51We'll just chuck them in this boiling water here.
0:16:51 > 0:16:54Give them literally... Just give them a little stir.
0:16:54 > 0:16:59- Ten seconds.- Yeah.- And it just helps rehydrate the mushroom.
0:16:59 > 0:17:01If there's any grit or any dirt on there,
0:17:01 > 0:17:03you know, it is a wild product so...
0:17:03 > 0:17:05- Straight into here then after? - Straight into there.
0:17:05 > 0:17:07You can see that butter's all lovely now.
0:17:09 > 0:17:11- Beautiful.- Lovely.
0:17:11 > 0:17:13And then we finish it with a...
0:17:13 > 0:17:17- So, we've got to get a little bit of sherry vinegar in here.- Salt.
0:17:17 > 0:17:18That's it.
0:17:18 > 0:17:22- And then, we call the old technical thing deglaze.- Deglaze. Yeah.
0:17:22 > 0:17:26We'll take up the little flavour of the goat that's been in there.
0:17:26 > 0:17:27A little bit of pepper.
0:17:27 > 0:17:30The thing is when you're seasoning with vinegar
0:17:30 > 0:17:33what's important is just that we reduce it down.
0:17:33 > 0:17:36Cook off that initial strong acid flavour
0:17:36 > 0:17:37and just leave the sweetness of it.
0:17:37 > 0:17:39I've also got here, we call it lazy garlic.
0:17:39 > 0:17:42- We make loads of it in the kitchen. Just garlic oil.- Yeah.
0:17:42 > 0:17:44We're just going to add a little bit of that.
0:17:44 > 0:17:46So, it's just garlic blended with olive oil.
0:17:46 > 0:17:48- A little teaspoon of that. - As well as being the garnish,
0:17:48 > 0:17:49it's going to be for the sauce,
0:17:49 > 0:17:52- cos we'll add a little bit of sauce as well.- Exactly.- OK.
0:17:52 > 0:17:56- I think we're just about there.- OK. Wild garlic in or sauce in first?
0:17:56 > 0:17:58- We'll add a little bit of this.- OK.
0:17:58 > 0:18:01Chef's gravy. Beautiful.
0:18:01 > 0:18:02I'm just literally wilting that down.
0:18:02 > 0:18:04So, that's going to go on there.
0:18:04 > 0:18:07And that's for... OK.
0:18:07 > 0:18:10- OK.- So, that goes straight into there.
0:18:10 > 0:18:11Yeah.
0:18:11 > 0:18:13Beauty.
0:18:16 > 0:18:18- Just checking your seasoning, Chef. - It all OK?- OK. All fine.
0:18:18 > 0:18:23- Good. Lovely.- And then this goat which has just been rested.- OK.
0:18:23 > 0:18:26- And I think that says... - Says spring.
0:18:26 > 0:18:28..says spring in a plate, yeah.
0:18:28 > 0:18:30So, we've got beautiful goat loin with morels,
0:18:30 > 0:18:33wild garlic and artichokes.
0:18:33 > 0:18:36- OK. Shall we taste a bit, then? - Yeah.
0:18:36 > 0:18:38OK. It looks good.
0:18:40 > 0:18:43- It's lovely and tender, isn't it?- Mm-hm.
0:18:43 > 0:18:45Beautiful.
0:18:45 > 0:18:48Thank you very much, Ang and Luke. Absolutely delicious.
0:18:48 > 0:18:50- That looked delicious. - Wild garlic and morels. Beautiful.
0:18:50 > 0:18:54- And then goat. Beautiful. Ever had goat before, guys?- Never.- No.
0:18:54 > 0:18:57You should try it. Goat rules! It's good meat. It's good meat.
0:18:57 > 0:18:59OK, now it's time for somebody else to cook.
0:18:59 > 0:19:02It's Mr Theo Randall. What are you going to be cooking for us, Chief?
0:19:02 > 0:19:05So, I'm going to be doing a minestrone primavera,
0:19:05 > 0:19:06which is a spring soup.
0:19:06 > 0:19:09We're going to do a little sort of base of some celery
0:19:09 > 0:19:12and some spring onion. And then we're going to add some potato.
0:19:12 > 0:19:15We're going to cook the potato in with the spring onion and celery.
0:19:15 > 0:19:17Just so it goes soft. And then I'm going to blanch
0:19:17 > 0:19:20asparagus, green beans, peas and broad beans.
0:19:20 > 0:19:21And then we're going to add that to the base.
0:19:21 > 0:19:24And then I'm going to add some stock, bring it to simmer,
0:19:24 > 0:19:26a bit of cream and I'm going to make a delicious pesto.
0:19:26 > 0:19:28- OK. Should we get cracking? - So could you do me the potato?
0:19:28 > 0:19:31I'll do the potato. "Primavera" - what does that translate as?
0:19:31 > 0:19:34- Basically, spring. It's the new season.- Right.
0:19:34 > 0:19:36So, it's the season where you have,
0:19:36 > 0:19:38you know, all the kind of green vegetables.
0:19:38 > 0:19:40You know, places like Rome,
0:19:40 > 0:19:44you get the most amazing vegetables and, the trattories in Rome,
0:19:44 > 0:19:47you get fantastic food this time of year.
0:19:47 > 0:19:49You know, they do wonderful soups like this.
0:19:49 > 0:19:52They do this delicious dish called vignole,
0:19:52 > 0:19:54which is with artichokes and peas and broad beans
0:19:54 > 0:19:57and it's slow-braised. And it's just served as a dish. Served in a bowl.
0:19:57 > 0:19:59You know, you kind of celebrate the actual vegetable
0:19:59 > 0:20:02as opposed to serving it as an accompaniment.
0:20:02 > 0:20:06And "minestrone", does that generally mean a vegetable soup? Or is it...?
0:20:06 > 0:20:09Yeah, I mean, minestrone has... You know, it can be a lot of things,
0:20:09 > 0:20:13but generally, it's always quite a rustic, hearty kind of soup
0:20:13 > 0:20:15that is sort of seasonal.
0:20:15 > 0:20:17So, this is, you know, a spring version of it.
0:20:17 > 0:20:19A spring version of minestrone.
0:20:19 > 0:20:22And your love for Italian food and Italian cooking,
0:20:22 > 0:20:24where did that come from, Theo?
0:20:24 > 0:20:27Well, it came, I think, from my childhood in lots of ways.
0:20:27 > 0:20:29I haven't got an Italian bone in my body,
0:20:29 > 0:20:32but I've always loved Italy.
0:20:32 > 0:20:34Probably from my mother, who's obsessive about Italy.
0:20:34 > 0:20:36She's an artist and we used to go on these holidays
0:20:36 > 0:20:38and go and visit these galleries.
0:20:38 > 0:20:40At the end of it, there'd always be some good food.
0:20:40 > 0:20:42We'd always go to a restaurant.
0:20:42 > 0:20:45You know, I was sort of brought up with her cooking
0:20:45 > 0:20:48you know, from Elizabeth David's Italian cook books.
0:20:48 > 0:20:51And, um, so the sort of love came from there.
0:20:51 > 0:20:54And then my first trip to Italy having a dish like
0:20:54 > 0:20:57spaghetti alle vongole and being able to eat the clams with my hands
0:20:57 > 0:20:59and enjoying that. It was just, you know, revolutionary.
0:20:59 > 0:21:01The one thing that I know about Italian food,
0:21:01 > 0:21:03now I'm not big on Italian cooking,
0:21:03 > 0:21:06but the one thing that I always understand is it's always...
0:21:06 > 0:21:09It's very much ingredient based. It's very much about the seasoning
0:21:09 > 0:21:11and about what's good and what's great.
0:21:11 > 0:21:13So, springtime must be perfect for Italian food.
0:21:13 > 0:21:15Well, this is a classic example.
0:21:15 > 0:21:18This recipe is a classic example of Italian, you know, good Italian food
0:21:18 > 0:21:21because it is about using the freshest ingredients you've got.
0:21:21 > 0:21:23Seasonality and keeping it simple
0:21:23 > 0:21:26and getting the true flavour of the ingredients
0:21:26 > 0:21:29as opposed to combining too many different flavours and seasonings.
0:21:29 > 0:21:31You big Italian fans? Big Italian food fans?
0:21:31 > 0:21:33Yeah, I'd always think of pasta, though.
0:21:33 > 0:21:37When I think... Pasta, spaghetti Bolognese and whatever.
0:21:37 > 0:21:40Not so much the veg, but I mean, my mouth is watering
0:21:40 > 0:21:43with this idea of spring shoots and peas and beans
0:21:43 > 0:21:45and especially that asparagus.
0:21:45 > 0:21:47You said minestrone soup is seasonal.
0:21:47 > 0:21:50So, could you do like a summer version or a winter version?
0:21:50 > 0:21:52Absolutely. Yeah, you kind of use whatever's in season.
0:21:52 > 0:21:55You know, so, like in summer, you could do beautiful tomatoes.
0:21:55 > 0:21:58Make a lovely tomato soup, use lots of herbs.
0:21:58 > 0:22:00- And make it lighter? - And a lot of soups in...
0:22:00 > 0:22:03They tend to use lots of bread. I mean, it's quite a sort of...
0:22:03 > 0:22:05It's using everything up.
0:22:05 > 0:22:07So you might have lots of herbs growing in the garden
0:22:07 > 0:22:09and you'd use the herbs with bread and tomatoes.
0:22:09 > 0:22:11And you'd make a base like I'm making now.
0:22:11 > 0:22:13Like the main base of any good minestrone.
0:22:13 > 0:22:16And then you adapt to, um, you know, what's in season.
0:22:16 > 0:22:19So, if it's in winter, you could use beans.
0:22:19 > 0:22:21You could use a hock of ham or something, you know?
0:22:21 > 0:22:25So, I've got the celery and the onion in there, potatoes.
0:22:25 > 0:22:28I'm going to add a bit of seasoning. And basically just cook that
0:22:28 > 0:22:30for about ten minutes until the potato's soft.
0:22:30 > 0:22:32And I've got one that's already been done here.
0:22:32 > 0:22:34So, the potatoes are soft.
0:22:34 > 0:22:37- So, that potato kind of works as the base for the soup?- Exactly.
0:22:37 > 0:22:39And then I'm going to blanch the vegetables.
0:22:39 > 0:22:40I've got the green beans in
0:22:40 > 0:22:44and then I've got some asparagus that you've done beautifully.
0:22:44 > 0:22:47- Thank you.- So you're a big fan of asparagus, aren't you, Diarmuid?
0:22:47 > 0:22:49Asparagus is absolutely fantastic.
0:22:49 > 0:22:52It's very interesting. It's one of the few perennial vegetables.
0:22:52 > 0:22:54It comes back every year and it can last up to 20 years.
0:22:54 > 0:22:58- You can be taking a crop off of the same plant...- 20 years?!- 20 years.
0:22:58 > 0:23:01So, you haven't got to replant it or reseed it? The same one.
0:23:01 > 0:23:02You don't, but when you do...
0:23:02 > 0:23:04When you do plant it initially,
0:23:04 > 0:23:06you was make sure really put in a huge amount of preparation.
0:23:06 > 0:23:09It's a very hungry crop. It likes very fertile soil.
0:23:09 > 0:23:13You dig out a trench, add loads of manure and keep it well watered.
0:23:13 > 0:23:16And when it produces spears the first year,
0:23:16 > 0:23:18the green part that shoves up out of the soil,
0:23:18 > 0:23:21you don't harvest that. You want that to die back down
0:23:21 > 0:23:23- into the plant...- You just leave it? - Absolutely, yeah.
0:23:23 > 0:23:26And wait for two years before you take a crop out of it.
0:23:26 > 0:23:30I had giant asparagus yesterday. Really thick stems. It looked huge!
0:23:30 > 0:23:33Jumbo asparagus. Does that mean it's just been grown longer?
0:23:33 > 0:23:35Or is it a different kind of breed?
0:23:35 > 0:23:38A different type of variety. But it was... Was the taste good?
0:23:38 > 0:23:41- It was tasty.- Yeah?- It was very tasty. It just looks...huge.
0:23:41 > 0:23:45Because often when they grow very big, you see them at Chelsea,
0:23:45 > 0:23:48- you know, the big carrots or huge tomatoes or...- Huge strawberries.
0:23:48 > 0:23:51They really... The huge strawberries. They really...
0:23:51 > 0:23:53- Sometimes, you know, lose out on the taste.- Yeah.
0:23:53 > 0:23:55But not with the asparagus.
0:23:55 > 0:23:57So, I've just crushed some garlic here with some salt.
0:23:57 > 0:23:59Thank you very much.
0:23:59 > 0:24:02- Just kind of worked it until all the oil's come out.- Yep.
0:24:02 > 0:24:05And stick it into this blender for Theo.
0:24:05 > 0:24:09So, pesto. So, we've got basil, pine nuts, Parmesan,
0:24:09 > 0:24:14a bit of garlic crushed with salt and the secret ingredient is water.
0:24:14 > 0:24:16Now, I was taught by a Ligurian chef
0:24:16 > 0:24:19that if you add a bit of water to a pesto,
0:24:19 > 0:24:21it brings out the flavour of the aniseed of the basil.
0:24:21 > 0:24:24So, I'm just going to blitz this first, then add a bit of water.
0:24:24 > 0:24:26That's a new one on me. I've never added water.
0:24:26 > 0:24:28Every day's a school day. I like that.
0:24:28 > 0:24:29And if you've... It makes sense.
0:24:29 > 0:24:32If you think about it, the water sort of is bringing everything out.
0:24:32 > 0:24:35- All of that sort of juiciness from the basil leaves.- Yeah.
0:24:35 > 0:24:37Then we're going to add some oil. Always use a light olive oil.
0:24:37 > 0:24:38Nothing too strong.
0:24:38 > 0:24:41You don't want to overpower that flavour of the basil.
0:24:41 > 0:24:43And the pine nuts in there, are they toasted or are they...?
0:24:43 > 0:24:47I think, if you toast them, it just tends to taste a bit too toasty.
0:24:47 > 0:24:50You end up with that kind of cooked nut taste, which is not very nice.
0:24:50 > 0:24:51You want the basil as the main ingredient.
0:24:51 > 0:24:54Especially for springtime, so it's nice and fresh and clean. OK.
0:24:54 > 0:24:57And the great thing about pesto is you can actually put it
0:24:57 > 0:24:59in like a kilner jar, cover it with oil
0:24:59 > 0:25:00and it'll last a month in the fridge.
0:25:00 > 0:25:03So, if you've got loads of basil growing in your garden,
0:25:03 > 0:25:06- make pesto with it, because it'll last for a long time.- OK.- OK, so...
0:25:06 > 0:25:09Of course, you're very busy at the minute. The restaurant is going...
0:25:09 > 0:25:13- Going really well.- Going really well?- Yeah, it's been really busy.
0:25:13 > 0:25:15And food festivals and travel...
0:25:15 > 0:25:18Yeah. So, I'm, er... Taste Of London coming up in June
0:25:18 > 0:25:22and BBC Good Food Show. So, they're two very busy events.
0:25:22 > 0:25:26So, at The Taste Of London, are you doing a pop-up or a demonstration?
0:25:26 > 0:25:28We're doing a pop-up. We're doing a demonstration.
0:25:28 > 0:25:30- We're doing... Everything you can do, we're doing.- OK.
0:25:30 > 0:25:33So, we've got lots going on. OK, so vegetables.
0:25:33 > 0:25:36The peas, broad beans, asparagus and green beans are cooked now.
0:25:36 > 0:25:39So, just sort of cook them until they're kind of al dente.
0:25:39 > 0:25:41They've got a nice little bite to them.
0:25:41 > 0:25:44And then add them to the potatoes, the celery and the spring onion.
0:25:44 > 0:25:47And then what we're going to do is get a little dash of cream.
0:25:47 > 0:25:49Now, you could do this vegetarian.
0:25:49 > 0:25:51You could actually not even use the stock.
0:25:51 > 0:25:52I've added some chicken stock to that.
0:25:52 > 0:25:56You could actually just do it with just the blanching water.
0:25:56 > 0:25:59A bit of cream and then just give that a mix.
0:25:59 > 0:26:01And then were going to get a little hand blender.
0:26:01 > 0:26:05- I love these things! They're great. They're great for soups.- Yeah.
0:26:05 > 0:26:08They're not so mad about foams, but they're great for soups.
0:26:08 > 0:26:11LAUGHTER Foams - I don't know what that is.
0:26:11 > 0:26:14- So, we're just...- What we're doing is we're blitzing it all up.
0:26:14 > 0:26:17So, what's going to happen is all that flavour of vegetable
0:26:17 > 0:26:21is going to sort of thicken the soup and also get all those flavours out.
0:26:21 > 0:26:22The thing about soup is
0:26:22 > 0:26:25every mouthful should taste of the ingredient.
0:26:26 > 0:26:29Do you think home-made soup is better the next day?
0:26:29 > 0:26:31Cos we make quite a lot of soup at home.
0:26:31 > 0:26:34My husband's got a soup maker. He loves it.
0:26:34 > 0:26:36And I always think it tastes better the next day.
0:26:36 > 0:26:38I think... Yeah, I think you're right,
0:26:38 > 0:26:41- but this sort of soup tastes great now.- Fresh.- Because it's so fresh.
0:26:41 > 0:26:43Yeah, I think that's the same with a lot of things.
0:26:43 > 0:26:45Like stews and casseroles and stuff like that,
0:26:45 > 0:26:49if you leave them the next day, like a ragout or Bolognese sauce.
0:26:49 > 0:26:51Just left the next day, they kind of infuse, you know?
0:26:51 > 0:26:53The flavours get stronger.
0:26:53 > 0:26:55And they kind of all like marry together.
0:26:55 > 0:26:56Yeah, I would agree that,
0:26:56 > 0:26:59but something like this beautiful, fresh,
0:26:59 > 0:27:01green spring vegetables right now.
0:27:01 > 0:27:04Cook, season, eat, perfect.
0:27:04 > 0:27:07- And I'll bring the bowl over. - You bring the bowl over.
0:27:07 > 0:27:10So, we've got our pesto there.
0:27:10 > 0:27:13And then you can see it's really kind of chunky...
0:27:13 > 0:27:14Nice. A little bit of cream.
0:27:14 > 0:27:16You don't have to add the cream.
0:27:16 > 0:27:18The cream just sort of emulsifies it together.
0:27:18 > 0:27:21- And then...- It looks absolutely delicious, that.
0:27:21 > 0:27:23Whoops! I didn't do that very well.
0:27:24 > 0:27:26- The asparagus...- Fantastic!
0:27:26 > 0:27:29Guys, come on over. Come and have a little taste of Theo's soup.
0:27:29 > 0:27:30I don't need to be asked twice.
0:27:30 > 0:27:32We're keen, aren't we, Diarmuid?
0:27:33 > 0:27:36Well, this time, I demand to be fed.
0:27:36 > 0:27:38LAUGHTER
0:27:38 > 0:27:40- It's hot.- Tell him to behave, Tom.
0:27:40 > 0:27:42A little bit of the pesto on the top.
0:27:42 > 0:27:45A little pesto on the top. And then finish off
0:27:45 > 0:27:47with a little shaving of Parmesan.
0:27:49 > 0:27:51Lovely!
0:27:51 > 0:27:55- Whoops! Don't want that in there. And there you go.- There you go.
0:27:55 > 0:27:56That looks beautiful.
0:27:56 > 0:27:58There's some spoons there.
0:27:59 > 0:28:02- There we go. Grab some spoons. Dig in, guys.- Thank you.
0:28:02 > 0:28:05- Go on, Diarmuid, after you. - Don't be shy.
0:28:07 > 0:28:09Oh, that's gorgeous!
0:28:09 > 0:28:12- Mmm!- Beautiful?- That really is. - It's really fresh.- Really fresh.
0:28:12 > 0:28:16Those spring vegetables are great. OK. Whilst we eat this,
0:28:16 > 0:28:18let's take a trip into the BBC's food back catalogue
0:28:18 > 0:28:22as we joined Rick Stein for a classic paella recipe.
0:28:22 > 0:28:24He starts off in the rice fields of Valencia
0:28:24 > 0:28:27before cooking against the beautiful Spanish backdrop.
0:28:32 > 0:28:37The origins of paella start in the rice fields surrounding Valencia.
0:28:37 > 0:28:39They were another legacy of the Moors.
0:28:39 > 0:28:43Well, this is the first time I've ever stood in a field of rice
0:28:43 > 0:28:47ready for harvesting. In fact, I've never tasted rice on the ear before.
0:28:47 > 0:28:50But I'm just noticing how fecund everything is.
0:28:50 > 0:28:52Looking around here, there's crayfish,
0:28:52 > 0:28:56there's little, tiny fish fry, there's crabs over there.
0:28:56 > 0:29:00You sort of begin to instantly understand what paella is all about.
0:29:00 > 0:29:02It was poor people's food
0:29:02 > 0:29:05and they added to the rice anything they could get a hold of.
0:29:05 > 0:29:09Judia beans, green beans,
0:29:09 > 0:29:11anything they could get out of the rice fields,
0:29:11 > 0:29:13rabbits, chickens, that sort of thing.
0:29:13 > 0:29:15It instantly becomes poor people's food
0:29:15 > 0:29:18and all the more romantic for it, I think.
0:29:18 > 0:29:21I mean, up until the beginning of the last century,
0:29:21 > 0:29:22the rich people didn't eat rice
0:29:22 > 0:29:26because all of these rice fields were associated with malaria.
0:29:26 > 0:29:28Of course, they were all swamp areas.
0:29:28 > 0:29:32So, it was sort of looked down on as sort of poor people's,
0:29:32 > 0:29:33not the sort of thing you ate.
0:29:33 > 0:29:37They had sort of bean stews like fabada from northern Spain,
0:29:37 > 0:29:41but now, of course, to the people of Valencia, rice is everything.
0:29:41 > 0:29:44Indeed, they say it's a way of understanding life.
0:29:44 > 0:29:48And paella, well, it's not only the most famous dish around here
0:29:48 > 0:29:51and in all of Spain, but also, it's the way
0:29:51 > 0:29:54the rest of the world identifies Spanish cooking.
0:29:57 > 0:29:59Do you know, it's ages since I've cooked outdoors.
0:29:59 > 0:30:02I mean, the last time I can remember was summer in Cornwell
0:30:02 > 0:30:07on a windy promontory somewhere, where everything blew off the table.
0:30:07 > 0:30:10I think that was the last day. We just thought never again.
0:30:10 > 0:30:13But obviously, this is a bit different and paellas,
0:30:13 > 0:30:17or rice dishes like paella, are designed to be cooked outdoors.
0:30:17 > 0:30:20And this one very simple rice dish resembling a paella,
0:30:20 > 0:30:23but my take on it just with monkfish,
0:30:23 > 0:30:25a bit of saffron and some red peppers.
0:30:25 > 0:30:28So, first of all, I'm just going to cook the monkfish to colour it up.
0:30:29 > 0:30:32'Well, I'm not using orange wood,
0:30:32 > 0:30:35'because, knowing me, I'd probably set fire to the whole valley.
0:30:35 > 0:30:39'But the Spanish use these special portable paella cookers
0:30:39 > 0:30:40'and they work a treat.
0:30:45 > 0:30:47'Monkfish is great for this dish,
0:30:47 > 0:30:50'because, as the Spanish say, it's "duro", hard or firm.
0:30:51 > 0:30:55'I've sprinkled them with pimenton, great for colour
0:30:55 > 0:30:57'and even better for flavour.
0:30:57 > 0:30:59'I'm just going to sear with them on both sides
0:30:59 > 0:31:02'and, in just a minute or so, they turn a saffron-y gold.
0:31:02 > 0:31:04'Very appetizing.
0:31:04 > 0:31:06'That's the moment I take them out
0:31:06 > 0:31:11'and start to cook the real point of this dish, and that's rice.
0:31:11 > 0:31:13'But first, chopped shallots and garlic.
0:31:16 > 0:31:17'I add some more pimenton
0:31:17 > 0:31:21'and also some chilli flakes for just a bit of heat.
0:31:21 > 0:31:23'Now tomato.'
0:31:23 > 0:31:26I'm taking my time over doing this little phase,
0:31:26 > 0:31:28because I'm trying to get a bit of a crust on the bottom.
0:31:28 > 0:31:31It's called, in Spanish, "socarrat".
0:31:31 > 0:31:34And it's a sign of a good paella. This isn't a paella.
0:31:34 > 0:31:36It's a sort of a paella without the fancy bits,
0:31:36 > 0:31:40but what I really like in a paella is the rice
0:31:40 > 0:31:42and the pimenton and the saffron.
0:31:42 > 0:31:45So, it's really all about that with a little bit of monkfish
0:31:45 > 0:31:47and a few roasted red peppers.
0:31:49 > 0:31:51I've poured in some fish stock there.
0:31:51 > 0:31:54I made it with the bones and the head of the monkfish.
0:31:54 > 0:31:58Now for the rice. And this is the most popular one.
0:31:58 > 0:32:00It goes by the name of "bomba".
0:32:00 > 0:32:03The grains swell up and really hold the flavour of the stock
0:32:03 > 0:32:06without going creamy and breaking up like a risotto rice.
0:32:08 > 0:32:10Well, I've just added saffron powder there.
0:32:10 > 0:32:13Now, I think saffron powder is a mixture of saffron
0:32:13 > 0:32:17and just some food colour, natural food colour.
0:32:17 > 0:32:21And I've picked up this tip really that you don't use complete saffron
0:32:21 > 0:32:24because it's too strong. You don't want to use all saffron,
0:32:24 > 0:32:27because it gets sort of medicinal in its flavour.
0:32:27 > 0:32:29So, a bit of yellow colour is fine.
0:32:30 > 0:32:34'Now slices of roasted and skinned red peppers.
0:32:34 > 0:32:37'They're really sweet and you can get them in tins.'
0:32:37 > 0:32:41It's funny, but everything I seem to cook over here
0:32:41 > 0:32:43is the colours of the Spanish flag.
0:32:43 > 0:32:45I mean, you've got yellow everywhere in saffron.
0:32:45 > 0:32:49You've got red of pimenton. You've got red of peppers.
0:32:49 > 0:32:52You've got red of tomatoes. Yellow and red everywhere.
0:32:52 > 0:32:54But it seems to match, don't you think?
0:32:56 > 0:33:00'This is the moment the rice starts to work its magic and swell up.
0:33:00 > 0:33:02'A Spanish lady once said to me
0:33:02 > 0:33:07'that, when the rice has had a good drink, he needs to sleep in the oven
0:33:07 > 0:33:10'and only then should he come out to the table.
0:33:10 > 0:33:13'Well, this rice is nearly ready
0:33:13 > 0:33:15'and it's time for the fish to go back in
0:33:15 > 0:33:18'while there's still a bit more of the stock left
0:33:18 > 0:33:20'for the rice to drink.'
0:33:20 > 0:33:23Interestingly, and I think this is really important,
0:33:23 > 0:33:26the Spanish say you never eat paella at night.
0:33:26 > 0:33:29And for me, it's not an evening dish. It's too filling.
0:33:29 > 0:33:32It's something you really look forward to at lunch time
0:33:32 > 0:33:35with maybe a glass of cold red wine.
0:33:35 > 0:33:37So, it's just about there.
0:33:37 > 0:33:39Now, I'm just going to turn the heat off
0:33:39 > 0:33:42and cover it for about five minutes.
0:33:42 > 0:33:45Just make sure that rice is really nice and dry.
0:33:46 > 0:33:50'So, there we are. The moment of truth.
0:33:51 > 0:33:53'I know it's going to be good,
0:33:53 > 0:33:56'because I can hear the sticky sound of the rice
0:33:56 > 0:33:58'coming from the bottom of the pan.
0:33:58 > 0:34:00'I've never cooked it before,
0:34:00 > 0:34:03'but I'll definitely be cooking it again.
0:34:03 > 0:34:06'I add a bit of creamy and very garlicky aioli,
0:34:06 > 0:34:09'which goes so well with the rice.
0:34:09 > 0:34:11'Yeah, this will be in my top ten!'
0:34:11 > 0:34:14Thank you very much, Rick. That looks absolutely incredible
0:34:14 > 0:34:16and that view - better than the view from my kitchen.
0:34:16 > 0:34:19- I don't know about you, Theo.- Mine too.- OK. So, throughout this series,
0:34:19 > 0:34:22we're showcasing some key seasonal spring ingredients
0:34:22 > 0:34:24that are at their best at this time of year.
0:34:24 > 0:34:27Today, I'm going to be doing a recipe with lamb belly.
0:34:27 > 0:34:29Theo is here to give me a hand.
0:34:29 > 0:34:33OK, so I'm going to be doing a braised spring lamb breast,
0:34:33 > 0:34:35I suppose, with an anchovy mayonnaise.
0:34:35 > 0:34:37So, it's going to be some spinach leaves,
0:34:37 > 0:34:40- and some pickled shallots, which I need you to get going first.- OK.
0:34:40 > 0:34:41We've got a pickle mix here,
0:34:41 > 0:34:44which is white wine vinegar, water, sugar and some fennel seeds.
0:34:44 > 0:34:47- A nice kind of aniseed-y flavour coming through it.- Lovely.
0:34:47 > 0:34:49And then we're going use a bit of that pickle mix
0:34:49 > 0:34:52- to go through the mayonnaise.- OK. - All right. So, lamb breast.
0:34:52 > 0:34:54Now, this is a lamb breast or lamb belly, either one.
0:34:54 > 0:34:57It's the same sort of thing. It's the same as a very...
0:34:57 > 0:35:00It's the same cut as a pork belly, but it comes from the lamb.
0:35:00 > 0:35:02So, we're just going to sear it up.
0:35:02 > 0:35:06Get a little bit of colour on it in a hot pan.
0:35:06 > 0:35:08What do you think of spring lamb? Are you a fan of it?
0:35:08 > 0:35:11- For me, I absolutely love spring lamb.- Yeah.
0:35:11 > 0:35:14I think spring lamb's fantastic. The problem with it is,
0:35:14 > 0:35:17the same as with everything, that once it hits the season,
0:35:17 > 0:35:19right at the start, price wise, it's quite expensive.
0:35:19 > 0:35:21- Yeah, it's crazy. - It's a little bit...
0:35:21 > 0:35:24You know, which is the unfortunate thing about spring lamb,
0:35:24 > 0:35:29but it does taste beautiful. So, a cut like this using breast of lamb,
0:35:29 > 0:35:31which is, I suppose, one of the cheaper cuts.
0:35:31 > 0:35:34I don't think there's anything... I mean, I don't think there's anything
0:35:34 > 0:35:36as a cheap cut of meat any more, is there?
0:35:36 > 0:35:39But spring lamb, I suppose, the breast of lamb is...
0:35:39 > 0:35:43It's kind of like a shoulder or it's a leg.
0:35:43 > 0:35:47It's one of those cuts that needs longer cooking.
0:35:47 > 0:35:49I always think, the cheaper the cut, the tastier they are.
0:35:49 > 0:35:52Well, that's it. The cheaper the cut, the tastier it is,
0:35:52 > 0:35:55- but more cooking it needs.- Yeah. - So, it's not one of those prime cuts,
0:35:55 > 0:35:58but the longer you cook, the more you can get flavour into it.
0:35:58 > 0:36:00And breast of lamb or belly of lamb is fantastic.
0:36:00 > 0:36:03So, I'm just beginning to sear it up.
0:36:03 > 0:36:06Get some nice colour on it. Now, I'm keeping the bones in
0:36:06 > 0:36:09cos, as it braises, the bones will stay in it
0:36:09 > 0:36:12and, once it's gone soft, that's when you can remove the bones.
0:36:12 > 0:36:15If you start trying to remove them now, you're actually going to lose
0:36:15 > 0:36:17a lot of the meat, which you don't want to do.
0:36:17 > 0:36:21- And the bones will adds lots of flavour.- Exactly. Give it flavour.
0:36:21 > 0:36:23So, we're just going to put it into the pan
0:36:23 > 0:36:28then, on top of that, we're going to put clove of garlic
0:36:28 > 0:36:33and some shallots. Now, shallots have a wonderful sweetness
0:36:33 > 0:36:36and that's just going to slowly cook through the meat.
0:36:36 > 0:36:40And we're going to cover it with some stock.
0:36:40 > 0:36:45And we're going to braise it for about three hours.
0:36:45 > 0:36:47Are you a big lamb fan, Nicki?
0:36:47 > 0:36:51I love it. When we're filming, I did lambing a few...
0:36:51 > 0:36:54It was last year on Escape To The Country.
0:36:54 > 0:36:57We went to a farm and we saw the lambs being born, which is
0:36:57 > 0:37:01quite a sight to be seen and then all we could think of that evening,
0:37:01 > 0:37:05when we went out for dinner, was to have lamb. How awful is that?
0:37:05 > 0:37:08But I just... Especially at this time of year
0:37:08 > 0:37:10and because I travel all over the UK when we're filming,
0:37:10 > 0:37:13it's not just in the south, you know, you go to great pubs,
0:37:13 > 0:37:16great restaurants. They've all gone lamb on the menu at this time.
0:37:16 > 0:37:21Yeah. Absolutely. And it goes so well with things like peas and broad beans
0:37:21 > 0:37:24and even something like Theo's minestrone soup.
0:37:24 > 0:37:27A bit of lamb breast with that would taste absolutely fantastic.
0:37:27 > 0:37:30Really, really good. So, the lamb goes into the oven
0:37:30 > 0:37:32and I'm going to braise it for about three hours.
0:37:32 > 0:37:35Slowly, very gently. And then what happens is...
0:37:35 > 0:37:38Is this the longest cookery show in the history of cookery shows?
0:37:38 > 0:37:40Don't worry. We have one we've already done.
0:37:40 > 0:37:43We have one we've already done.
0:37:43 > 0:37:45And then what you do is you take it from the oven.
0:37:45 > 0:37:48You leave it to cool
0:37:48 > 0:37:49and then you remove the bones.
0:37:49 > 0:37:52Slowly pulled the bones out and then you put it onto a tray,
0:37:52 > 0:37:55put another tray on top and a weight on it and press it.
0:37:55 > 0:37:58And you leave it in there for 24 hours.
0:37:58 > 0:38:00Keeping it in the fridge, so it kind of compresses it.
0:38:00 > 0:38:02Makes it very nice and tight.
0:38:02 > 0:38:05So, this is a cookery show that goes into the following day, then?
0:38:05 > 0:38:08Absolutely! Hey, a lot of the best cooking takes a long time.
0:38:08 > 0:38:10- Ain't that right, Theo? - Absolutely right.
0:38:10 > 0:38:13This would be a very good weekend dish, wouldn't it?
0:38:13 > 0:38:15Could you prepare it on the Saturday morning
0:38:15 > 0:38:17- then have it for Sunday lunch? - Absolutely.
0:38:17 > 0:38:19Preparation is everything.
0:38:19 > 0:38:21Preparation is the key to all good cooking.
0:38:21 > 0:38:24- OK.- You see, that's where I think I go wrong. I rush it.
0:38:24 > 0:38:27Something like this, you can see, is absolutely lovely.
0:38:27 > 0:38:30Where I've pressed it, you've got this beautiful layer
0:38:30 > 0:38:33of meat and fat ratio where it's cooked.
0:38:33 > 0:38:35And it's just all flavour and all delicious.
0:38:35 > 0:38:39And all I'm going to do is cut that in half.
0:38:39 > 0:38:42So we've got some pieces here.
0:38:42 > 0:38:45Now, springtime, Diarmuid, is this...
0:38:45 > 0:38:47This is the perfect time for planting, but if...
0:38:47 > 0:38:49As an amateur like myself,
0:38:49 > 0:38:52what sort of tips or advice could you give on growing things?
0:38:52 > 0:38:55Well, people get scared of getting out into the garden,
0:38:55 > 0:38:57but it is, as it is for cooking,
0:38:57 > 0:39:00it is the most wonderful time of the year to garden. The soil...
0:39:00 > 0:39:03You know, we've had a tough, wet winter.
0:39:03 > 0:39:05Not particularly cold, but the soil is really warming up now
0:39:05 > 0:39:09and it's just ready to take plants.
0:39:09 > 0:39:12If you're planning on creating a new garden,
0:39:12 > 0:39:14just for the first year, sprinkle some seeds around,
0:39:14 > 0:39:17clear way the soil, clear away any perennial weeds,
0:39:17 > 0:39:20rake over the soil and get some wild flower seeds,
0:39:20 > 0:39:23because we really need to attract wildlife into the garden.
0:39:23 > 0:39:26So, sow things like, you know, poppy seeds,
0:39:26 > 0:39:30the poached egg plants, limnanthes or...
0:39:30 > 0:39:34so many ornamental grasses. Just sprinkle packets of seeds around.
0:39:34 > 0:39:37In six weeks, you will have a beautiful flowering meadow.
0:39:37 > 0:39:39Has it been a good spring, then, for gardening?
0:39:39 > 0:39:42I went to Wisley yesterday, which is a massive garden.
0:39:42 > 0:39:44It's beautiful. And everything was in full bloom.
0:39:44 > 0:39:48But I thought we'd had so much rain that it wasn't a good spring.
0:39:48 > 0:39:51Nature has the best way of correcting itself in most places.
0:39:51 > 0:39:55The rain has drained away and it's been a wonderful spring.
0:39:55 > 0:39:58Last year was absolutely terrible. It was so cold. So much frost.
0:39:58 > 0:40:01This year's been great for gardeners and you'll certainly notice that.
0:40:01 > 0:40:04When you go to the Chelsea Flower Show, everybody will be smiling.
0:40:04 > 0:40:07I was down with beekeepers last week...
0:40:07 > 0:40:11up with beekeepers in Sheffield and the bees were out buzzing.
0:40:11 > 0:40:13We were creating new plantations for them.
0:40:13 > 0:40:17They were feeding off of comfrey, they were feeding off apple blossom.
0:40:17 > 0:40:19Producing wonderful honey. It's great.
0:40:19 > 0:40:23Does a bad spring have an effect on the rest of the year in the garden?
0:40:23 > 0:40:25Things have a... We had a bad spring last year,
0:40:25 > 0:40:27but we had a really great summer
0:40:27 > 0:40:29because we had that long, hot summer.
0:40:29 > 0:40:31So we think we had a bad spring,
0:40:31 > 0:40:34but the gardeners are saying it's a good spring, lots of rain.
0:40:34 > 0:40:38- And mild.- Very mild. That's the real secret to it.
0:40:38 > 0:40:40Not many late frosts, you know?
0:40:40 > 0:40:43Um... And nature catches up with itself.
0:40:43 > 0:40:46So we had a bad spring last year, but an excellent summer.
0:40:46 > 0:40:49So, things do... And a really, really good autumn. So...
0:40:49 > 0:40:51So, things have evened out.
0:40:51 > 0:40:55- Well, you must notice that with your fresh ingredients.- We do. Yeah.
0:40:55 > 0:40:59As chefs, we are constantly affected by the seasons.
0:40:59 > 0:41:02I mean, as much as the gardens and the growing. OK.
0:41:02 > 0:41:05Right. So, what I have here is the lamb breast that we've pressed.
0:41:05 > 0:41:08And I've just dipped it in a bit of flour, a bit of egg
0:41:08 > 0:41:10and then some panko breadcrumbs.
0:41:10 > 0:41:13Now, panko breadcrumbs are a Japanese-style breadcrumb,
0:41:13 > 0:41:16but they contain honey in them, so, as they brown, they go very crispy.
0:41:16 > 0:41:20They're very lovely and you can get them from supermarkets now,
0:41:20 > 0:41:23which is no problem. And I'm just deep frying them at about 180 degrees
0:41:23 > 0:41:25to take them very crispy.
0:41:25 > 0:41:28And what Theo's done is Theo has made me a lovely anchovy mayonnaise.
0:41:28 > 0:41:30- Are you anchovy fans?- Yes.- No.
0:41:30 > 0:41:34No. OK. We're going to convert you. This is kind of like a really great,
0:41:34 > 0:41:36almost like a Caesar salad kind of dressing
0:41:36 > 0:41:39and I know were telling me earlier that you hate Caesar salad as well.
0:41:39 > 0:41:42Well, I started out my working life in a restaurant.
0:41:42 > 0:41:44I was going to be a chef. And I had to make Caesar salads.
0:41:44 > 0:41:46And peeling these anchovies out of the tin...
0:41:46 > 0:41:50- You don't eat fish, though, do you? - I don't. No. Shellfish, but...
0:41:50 > 0:41:53The anchovy in this recipe... Well, I suppose, it's the same as...
0:41:53 > 0:41:56I mean, a lot of good lamb recipes contain anchovy.
0:41:56 > 0:41:59And what they use... The anchovy, the saltiness of it
0:41:59 > 0:42:02is used as a seasoning. It has a very savoury kind of kick to it.
0:42:02 > 0:42:05Rather than it actually tasting of fish, it tastes of this
0:42:05 > 0:42:09beautiful, savoury saltiness that goes so, so, so well with lamb.
0:42:09 > 0:42:12See, I wouldn't think of putting anchovy with lamb.
0:42:12 > 0:42:15It's a classic. I mean, it's a classic French... Italians...
0:42:15 > 0:42:16Yeah, very much so. Yeah.
0:42:16 > 0:42:19The anchovy just sort of brings out the flavour of it really nicely.
0:42:19 > 0:42:20And it's a fantastic seasoning.
0:42:20 > 0:42:24Come on over, guys. Come and have a little go of this.
0:42:24 > 0:42:27So, this is Theo's, erm, Theo's wilted kind of salad
0:42:27 > 0:42:32where we've had the shallot rings have gone into that pickle mix.
0:42:32 > 0:42:34They do look, as I imagine, deep-fried Mars Bars look.
0:42:34 > 0:42:37Baby spinach. LAUGHTER
0:42:37 > 0:42:39- They're no, they are not. - How can you say that?
0:42:39 > 0:42:42I'm fairly certain it'll go a lot better with anchovy
0:42:42 > 0:42:45rather than a chocolate bar would. OK. Here, some knives and forks.
0:42:45 > 0:42:48Or you could use your fingers. Pick it up, dip it straight into...
0:42:48 > 0:42:51- I'm going to use my fingers! - ..into the mayonnaise and enjoy it.
0:42:51 > 0:42:54- Are you going to try the mayonnaise? - Yeah.- Go on.- Go on.
0:42:54 > 0:42:58- ALL: Be brave.- We've all got to try something different in life.
0:42:58 > 0:43:01- That chocolate. That fudge. - LAUGHTER
0:43:01 > 0:43:03It's delicious. Wow!
0:43:03 > 0:43:05Happy?
0:43:05 > 0:43:06ALL: Mm-mm!
0:43:06 > 0:43:08That is brilliant!
0:43:08 > 0:43:09You expect there to be fish in there
0:43:09 > 0:43:12cos it looks like a posh fish finger.
0:43:12 > 0:43:14- But it's not. - It's like a posh fish finger,
0:43:14 > 0:43:17but it's all meaty, delicious and flavoursome. Fantastic!
0:43:17 > 0:43:20OK, well that's all from us on Spring Kitchen today.
0:43:20 > 0:43:23A big thank you to Theo Randall, Diarmuid Gavin and Nicki Chapman.
0:43:23 > 0:43:26Of course, Angela Hartnett and Luke Holder.
0:43:26 > 0:43:29All of today's recipes are available on the website.
0:43:29 > 0:43:35Please go to bbc.co.uk/springkitchen and a massive thank you for watching.
0:43:35 > 0:43:38And we will see you next time. Take care. Bye-bye.