0:00:02 > 0:00:04At last, spring has sprung, the weather is getting warmer
0:00:04 > 0:00:06and we've got some great recipes for you,
0:00:06 > 0:00:08for you to get excited about in this new season.
0:00:08 > 0:00:09So, welcome to Spring Kitchen.
0:00:31 > 0:00:33Hello and welcome.
0:00:33 > 0:00:36We have a great line-up of food and chefs for you this afternoon.
0:00:36 > 0:00:39The delightful Rachel Khoo takes us shopping before creating
0:00:39 > 0:00:43a lovely, simple crab and kiwi tartare especially for us.
0:00:43 > 0:00:46Plus, we take a look into the BBC food archive
0:00:46 > 0:00:49and join the irrepressible Raymond Blanc for a masterclass
0:00:49 > 0:00:51in making a glazed lemon tea cake.
0:00:51 > 0:00:55Joining me in the studio is one of Jamie Oliver's old schoolmates
0:00:55 > 0:00:58who is now his head chef at Jamie's Fifteen restaurant here in London.
0:00:58 > 0:01:00It's Essex boy Jon Rotheram.
0:01:00 > 0:01:03And because it's St George's Day, I'm making a dish using
0:01:03 > 0:01:05St George's mushrooms.
0:01:05 > 0:01:09So we got a Spring Kitchen guest to talk to us all about mushrooms.
0:01:09 > 0:01:10It's Rupert Burdock.
0:01:10 > 0:01:14- Hello to both of you. How are you? - Great.- Happy spring is here?
0:01:14 > 0:01:15Absolutely.
0:01:15 > 0:01:19I'm very happy spring is here. This is great for me, this time of year.
0:01:19 > 0:01:23- It's excellent.- And as a forager? - Yeah, lots of green leafy things.
0:01:23 > 0:01:26- Get 'em down, cleanse your liver. - Cleanse your liver, perfect.
0:01:26 > 0:01:30OK, well, here today to enjoy our spring fare is a script writer,
0:01:30 > 0:01:34TV presenter, actor, columnist, producer and author,
0:01:34 > 0:01:36or as his parents might say - in need of a real job.
0:01:36 > 0:01:39It's Danny Wallace. Hello, Danny. How are you?
0:01:39 > 0:01:42- I'm all right, how are you? - Fantastic, thank you.
0:01:42 > 0:01:44You have enough time to eat in that busy schedule?
0:01:44 > 0:01:46Yeah. Interesting fact about me -
0:01:46 > 0:01:48I've eaten every day of my life.
0:01:48 > 0:01:50That is incredible!
0:01:50 > 0:01:51Yeah, I'm an inspiration.
0:01:51 > 0:01:53We're not going to break that rule here.
0:01:53 > 0:01:55Jon, what have we got going on for Danny to eat?
0:01:55 > 0:01:57Today we're going to help out.
0:01:57 > 0:02:00We're going to do some shoulder of lamb with some monk's beard,
0:02:00 > 0:02:02some yogurt, some garlic.
0:02:02 > 0:02:04It's very this time of year, really spring.
0:02:04 > 0:02:07- It's delicious, it's fresh, it's great.- Sounds lovely.
0:02:07 > 0:02:09Apart from what was in the middle... Monk's beard?
0:02:09 > 0:02:12Never had a monk's beard before, Danny?
0:02:12 > 0:02:14Let's see how long I last on this show.
0:02:14 > 0:02:18It's a green forage vegetable. We'll talk about it later, OK?
0:02:18 > 0:02:21So, later on, in keeping with our mushroom theme today,
0:02:21 > 0:02:24I'm going to be making a roasted crown of wood pigeon with peas
0:02:24 > 0:02:26and mousseron mushrooms.
0:02:26 > 0:02:28Now, mousseron mushrooms taste a little bit like ceps,
0:02:28 > 0:02:31but they've got a bit more of a hazelnutty flavour.
0:02:31 > 0:02:33And Rupert, our mushroom man,
0:02:33 > 0:02:35has brought in some mushrooms for us to see here.
0:02:35 > 0:02:36- Spring mushrooms.- I have indeed.
0:02:36 > 0:02:39I've picked all of these recently, in the past few days.
0:02:39 > 0:02:41I've got some morels here.
0:02:41 > 0:02:42I've got some mousseron,
0:02:42 > 0:02:46or as we know in England as fairy ring champignon.
0:02:46 > 0:02:48- Fairy ring champignon, OK. - And the St George's here.
0:02:48 > 0:02:52So, St George's mushrooms are mushrooms that are around today.
0:02:52 > 0:02:55Taste fantastic, which is great cos I'm going to cook them first
0:02:55 > 0:02:56with you, Danny. So come with me.
0:02:56 > 0:02:59I'm going to pinch these off of you. Thank you, Rupert,
0:02:59 > 0:03:00Mr Mushroom Man.
0:03:00 > 0:03:04And we're going to get cooking over here. All right.
0:03:04 > 0:03:05- Danny, I need you.- Yeah?
0:03:05 > 0:03:08You can't just come here and expect to do nothing.
0:03:08 > 0:03:09- Oh, man.- I'm going to give you a bowl.
0:03:09 > 0:03:11I feel like a toddler sitting at his mum's table,
0:03:11 > 0:03:14just watching you cook. Are you getting me involved?
0:03:14 > 0:03:17Yeah. All you got to do is scrape just a little bit
0:03:17 > 0:03:19of dirt off of these mushrooms.
0:03:19 > 0:03:22- Sounds delicious.- We're not eating that, we're eating that.
0:03:22 > 0:03:26There we go. Careful with the knife, toddler. You don't want to...
0:03:26 > 0:03:28Don't cut yourself.
0:03:28 > 0:03:29- OK.- There we go.
0:03:29 > 0:03:34So, we're cutting the dirt from these mushrooms, Rupert.
0:03:34 > 0:03:38Are you a mushroom washer or just a brusher?
0:03:38 > 0:03:40Never, Tom, never washing, always brushing.
0:03:40 > 0:03:42Always brushing the mushroom. And why is that?
0:03:42 > 0:03:45Well, if there is a bit of earth left on them, that will
0:03:45 > 0:03:48take the tartare off your teeth and washing them can get them
0:03:48 > 0:03:51a bit soggy, and you don't want that with mushrooms.
0:03:51 > 0:03:53Cos they kind of act like a sponge.
0:03:53 > 0:03:55Is it the same for your personal hygiene?
0:03:55 > 0:03:57Never washing, always brushing.
0:03:59 > 0:04:00You all right there, Chef?
0:04:00 > 0:04:02No, you're doing well. That's fantastic.
0:04:02 > 0:04:05OK, so this is a posh version of mushrooms on toast.
0:04:05 > 0:04:08We're going to be doing mushrooms on toast with
0:04:08 > 0:04:12kind of like a chicken liver parfait or pate to go on it.
0:04:12 > 0:04:14It is kind of a cheeky, easy, quick one to do.
0:04:14 > 0:04:18So these are chicken livers that I have just soaked in milk overnight.
0:04:18 > 0:04:19And that soaking in milk,
0:04:19 > 0:04:22what it does is actually draws any bitterness from the liver.
0:04:22 > 0:04:25So where you have... Livers are quite iron-y.
0:04:25 > 0:04:27That offal... They contain a lot of iron.
0:04:27 > 0:04:30So soaking them in milk helps draw all of that, you know,
0:04:30 > 0:04:32kind of those strong bitter flavours
0:04:32 > 0:04:34that a lot of people don't like with offal.
0:04:34 > 0:04:36Hopefully, this way gets rid of it.
0:04:36 > 0:04:39You are a bit of a big food fan.
0:04:39 > 0:04:41Do you know, you say all that,
0:04:41 > 0:04:43- I've never had anything to do with livers.- Really?
0:04:43 > 0:04:46I've never had pate, can you believe that?
0:04:46 > 0:04:48- I'm sorry, you've never had pate?- No.
0:04:48 > 0:04:50My wife loves it, I call it meat jam.
0:04:50 > 0:04:52I sort of... I get away from it.
0:04:52 > 0:04:54I was once taken to an offal restaurant
0:04:54 > 0:04:56and I didn't know what to order.
0:04:56 > 0:04:59- An awful restaurant or an offal restaurant?- An offal.
0:04:59 > 0:05:01And only thing I could order on the menu was a duck's neck.
0:05:01 > 0:05:04Because I thought it might look a bit like a Peperami.
0:05:05 > 0:05:08So, where is this restaurant? It sounds incredible.
0:05:08 > 0:05:09Well, if I tell you exactly where it is,
0:05:09 > 0:05:11then I've just sort of slated it.
0:05:11 > 0:05:14That's very true. OK.
0:05:14 > 0:05:16And also...
0:05:16 > 0:05:18It doesn't like you want to go back.
0:05:18 > 0:05:22Yeah, so, that's fine, then. I won't say it.
0:05:22 > 0:05:23I've got some red wine
0:05:23 > 0:05:26and I'm just going to reduce that down in a pan with a shallot.
0:05:26 > 0:05:28Shallots, this is a banana shallot.
0:05:28 > 0:05:31It has got a lovely amount of sweetness to it.
0:05:31 > 0:05:34So this is going to go through in the base of our pate.
0:05:34 > 0:05:38- So, you have been a busy boy, Danny. Book writing?- Yes.
0:05:38 > 0:05:40Yeah, I've been writing a new book. That has kept me busy.
0:05:40 > 0:05:42My little boy keeps me busy.
0:05:42 > 0:05:44And when is the new book out?
0:05:44 > 0:05:46Tomorrow, so this is book eve right now.
0:05:46 > 0:05:49Book eve. Is this an exciting time?
0:05:49 > 0:05:51It is. It is sort of slightly nerve-racking
0:05:51 > 0:05:54because for such a long time a book just sits on your computer
0:05:54 > 0:05:57and you are the only person who sees it and one day you press send
0:05:57 > 0:05:58and you lose all control.
0:05:58 > 0:06:01- So, it is. Tomorrow will be... - What is the name of the book?
0:06:01 > 0:06:04It is called Who Is Tom Ditto?
0:06:04 > 0:06:07- OK, and what is it about? - It is about a man named Tom Ditto.
0:06:07 > 0:06:09- Yeah.- And he...
0:06:09 > 0:06:12So many books and films and things begin with someone being
0:06:12 > 0:06:15left by their girlfriend or their wife, and in this one,
0:06:15 > 0:06:18he gets home and there is a note from his girlfriend and it says,
0:06:18 > 0:06:22"I have not left you, but I have gone."
0:06:22 > 0:06:24So he has to work out what that means and where she has gone
0:06:24 > 0:06:26and what he does from now on.
0:06:26 > 0:06:28He meets a very strange group of people,
0:06:28 > 0:06:31and that is when it becomes hopefully quite exciting.
0:06:31 > 0:06:34- But I'll find out tomorrow. - What sort of book is it, a comedy?
0:06:34 > 0:06:36It's hopefully funny, you know.
0:06:36 > 0:06:39Thank you very much. You can have a seat back down there, Chef.
0:06:39 > 0:06:42- You have earned your keep, you can stay.- That's good.- Well done.
0:06:42 > 0:06:47Yeah, it's funny, hopefully. It's a mystery. A little bit of romance.
0:06:47 > 0:06:50- A bit like your life. - Very similar to mine, yeah.
0:06:50 > 0:06:53Mysterious and romantic, yeah. Very similar to mine.
0:06:53 > 0:06:55- Nailed you. Absolutely.- Yeah.
0:06:57 > 0:06:59So, you have been a very busy man producing
0:06:59 > 0:07:02television from an early age.
0:07:02 > 0:07:07Yeah, I did a lot of producing back in the day, and radio producing.
0:07:07 > 0:07:10Yeah, working with the likes of Ross Noble and The Mighty Boosh.
0:07:10 > 0:07:13The Mighty Boosh, of course, yeah. I first saw them in a room
0:07:13 > 0:07:16above a pub with, like, sort of 12 other people.
0:07:16 > 0:07:20And, you know, they remain two of the funniest people out there.
0:07:20 > 0:07:23And then I did... Yeah, so, radio presenting,
0:07:23 > 0:07:25TV presenting, just different things.
0:07:25 > 0:07:28But never cooking anything to do with liver,
0:07:28 > 0:07:33- as I've said. - This is kind of a cheap and easy...
0:07:33 > 0:07:36What we're making here is liver butter almost.
0:07:36 > 0:07:38What we are doing, we're going to fry these livers.
0:07:38 > 0:07:41We're going to blend them in a mixer, mix them in with some melted
0:07:41 > 0:07:45butter, some of this red wine and shallots that is reducing down.
0:07:45 > 0:07:47We're going to blend them altogether and then we are going to sit
0:07:47 > 0:07:50them in a pot, basically, and spread them on the toast when it is done.
0:07:50 > 0:07:53- OK.- So what I've got here as well... I've got the St George's mushrooms.
0:07:53 > 0:07:55They have gone into a pan.
0:07:55 > 0:07:58And we're just frying them off - a little bit of oil,
0:07:58 > 0:08:01a little bit of butter. The butter gives a beautiful colour to them.
0:08:01 > 0:08:03And then we are going to cook them
0:08:03 > 0:08:05down with a little bit of chicken stock.
0:08:05 > 0:08:08Now, I don't know what you make of using chicken stock, Dave,
0:08:08 > 0:08:09in mushrooms. Are you...?
0:08:09 > 0:08:11Sorry, Rupert.
0:08:11 > 0:08:14Are you always...?
0:08:14 > 0:08:16Yeah, absolutely, great combination.
0:08:16 > 0:08:19You know, a lot of people say that mushrooms taste like meat,
0:08:19 > 0:08:22but I like to think that meat tastes like mushrooms.
0:08:22 > 0:08:25Mushrooms were there first and then meat came along.
0:08:25 > 0:08:28- OK. We'll stick with that.- OK, yeah.
0:08:28 > 0:08:30I'll pop that on Wikipedia.
0:08:30 > 0:08:32So, what we've got is the chicken.
0:08:32 > 0:08:34As we fried them, we got a nice bit of colour on them.
0:08:34 > 0:08:36They're still a little bit pink in the middle.
0:08:36 > 0:08:40We're going to put them into the blender. Get rid of the pan.
0:08:41 > 0:08:43Get these on here.
0:08:43 > 0:08:45And with this pan, I'm going
0:08:45 > 0:08:49to deglaze it with a little bit of this butter.
0:08:49 > 0:08:54Now, this butter is the butter that actually will set the pate.
0:08:54 > 0:08:57And then into that, I'm going to put in a bit of chopped garlic.
0:09:01 > 0:09:04And then...
0:09:04 > 0:09:05melt it down.
0:09:05 > 0:09:09So, apparently, you are a bit of a big beer fan, is that right?
0:09:09 > 0:09:13You've got a bear that's been launched to go with your book?
0:09:13 > 0:09:16Yeah. I just thought it would be an interesting thing to do.
0:09:16 > 0:09:19I like sort of ticking boxes and going, "Yes, I've done that."
0:09:19 > 0:09:20So, yeah, we brewed a beer.
0:09:20 > 0:09:24I tried to sort of sum up the book in a beer.
0:09:24 > 0:09:27So, the book is set in London and New York,
0:09:27 > 0:09:31so we used American hops and British hops and a new experimental hop.
0:09:31 > 0:09:35And it's an IPA, and India Pale Ale,
0:09:35 > 0:09:37because one of the characters in the book is called Pia,
0:09:37 > 0:09:38and that's an anagram.
0:09:38 > 0:09:41So I think it's the first time a beer has been based
0:09:41 > 0:09:44- entirely on an anagram. - I love that. So the idea...
0:09:44 > 0:09:48Brewing beer, for any excuse for me... There's, you know...
0:09:48 > 0:09:50There's no reason for an excuse for brewing beer.
0:09:50 > 0:09:53- Yeah, I should have brought one. - Yeah, you should have brought one.
0:09:53 > 0:09:55- I can't believe you turned up without one.- Slightly awkward.
0:09:55 > 0:09:58What I'm doing now is just adding a little bit of chicken stock
0:09:58 > 0:10:01to these mushrooms. We're going to reduce them down in the stock.
0:10:01 > 0:10:03What they'll do is they start to absorb,
0:10:03 > 0:10:06like Rupert was saying earlier about the mushrooms not being
0:10:06 > 0:10:08cooked in anything liquid because they absorb it.
0:10:08 > 0:10:10In this case, I want them to absorb it
0:10:10 > 0:10:13and take on all that kind of chicken stock-y flavour.
0:10:13 > 0:10:14We've got the toast going.
0:10:14 > 0:10:18In here, I have my chicken livers,
0:10:18 > 0:10:20my red wine reduction,
0:10:20 > 0:10:22my shallots and my butter.
0:10:22 > 0:10:25And I'm just going to turn it on
0:10:25 > 0:10:26and blend it.
0:10:30 > 0:10:32- We are going to blend it. - Yes, absolutely.
0:10:32 > 0:10:34- We are going to blend it. - Join us later, when we blend.
0:10:34 > 0:10:37Join us later... We'll try again.
0:10:37 > 0:10:39Do you want a hand? I'm good with buttons.
0:10:39 > 0:10:41It's on. Sorted. Don't worry.
0:10:41 > 0:10:44Me and technology, we're fine.
0:10:44 > 0:10:47It would've been quicker to brew a beer.
0:10:47 > 0:10:50I was going to make the noise for you.
0:10:50 > 0:10:52OK, so we give that a good whizz.
0:10:52 > 0:10:54Imagine that's been done a long time.
0:10:54 > 0:10:57And then we have this puree that we put into a pot.
0:10:59 > 0:11:04And then into that pot. We're just going to stick it into the fridge.
0:11:04 > 0:11:06And we leave it to set overnight.
0:11:06 > 0:11:09- Right.- Eight hours preferably. - So this takes planning.
0:11:09 > 0:11:10Yeah, this bit is planned.
0:11:10 > 0:11:13This isn't stumble home from the pub and knock up a quick...
0:11:13 > 0:11:16No, but maybe... The mushrooms on toast you could probably
0:11:16 > 0:11:19stumble home from the pub. And into it, we're going to wilt some garlic.
0:11:19 > 0:11:21Now, this is wild garlic leaf. Seen this before?
0:11:21 > 0:11:26- No.- OK, Rupert, can you tell us all about the wild garlic leaf?
0:11:26 > 0:11:31It's a fantastic plant. It grows all over the woodlands and elsewhere.
0:11:31 > 0:11:34In our neck of the woods, Tom, around Stroud, Gloucestershire.
0:11:34 > 0:11:36Stroud, Gloucestershire.
0:11:36 > 0:11:39I'm not sure it grows in the city centre of Gloucester, does it?
0:11:39 > 0:11:41- No, I haven't seen it there.- I'm not sure you get a lot of foraging
0:11:41 > 0:11:43done in the centre of Gloucester.
0:11:43 > 0:11:46Well, I have picked blackberries there. They grow rather well there.
0:11:46 > 0:11:48- Do they really?- Well, they get pruned back, you see,
0:11:48 > 0:11:50and there's a lot of tarmac
0:11:50 > 0:11:52for them to, like, get the extra heat from the sunlight.
0:11:52 > 0:11:55I always knew Gloucester was the centre of all foraging.
0:11:55 > 0:11:57Do you need to borrow some money or something?
0:11:57 > 0:12:00Are you all right? Picking blackberries in the town centre...
0:12:00 > 0:12:02So all I've done is put some parsley, some garlic.
0:12:02 > 0:12:04We've just wilted it down.
0:12:04 > 0:12:07And the garlic, the leaf, cooks very quickly, a little bit like spinach.
0:12:07 > 0:12:10We just stir it through the chicken stock.
0:12:10 > 0:12:12So this is the poshest mushrooms on toast.
0:12:12 > 0:12:15- Wow. It smells delicious. - A little bit of seasoning
0:12:15 > 0:12:17on both cakes. And then the toast.
0:12:17 > 0:12:19I'm going to get a...I have a knife here.
0:12:19 > 0:12:23This, you see, is almost like liver butter.
0:12:23 > 0:12:27So we spread this, there we go, on the toast.
0:12:27 > 0:12:29So, yeah, this is, for you, is going to be one of the first...
0:12:29 > 0:12:32- It's the first time.- The first time you've ever eaten pate.
0:12:32 > 0:12:35What can I expect from the taste of pate?
0:12:35 > 0:12:40You can expect a kind of beautiful, rich, meaty, irony flavour.
0:12:40 > 0:12:42But I think what you'll predominantly get is this
0:12:42 > 0:12:45beautiful flavour of garlic,
0:12:45 > 0:12:48the St George mushrooms
0:12:48 > 0:12:51that have been fried and poached in chicken stock.
0:12:51 > 0:12:52Guys, come on over.
0:12:52 > 0:12:54You can help Danny just in case he doesn't like his liver.
0:12:54 > 0:12:56- I'm sure I will love it. - And then on top of that,
0:12:56 > 0:12:59we're going to grate a little bit of Parmesan cheese.
0:12:59 > 0:13:03- Wow, it looks good.- Garlic, cheese and mushrooms on toast.
0:13:03 > 0:13:05And then a little bit of this garlic flower.
0:13:05 > 0:13:08There you go, guys.
0:13:08 > 0:13:10Get in there, guys. Get in there and eat it.
0:13:10 > 0:13:12Let me know what you think.
0:13:13 > 0:13:16Taste the mushrooms, taste the liver, don't be scared, Danny.
0:13:16 > 0:13:19This is one of my favourite mushrooms, St George's.
0:13:19 > 0:13:21- What are we thinking? - It goes well with the chicken.
0:13:21 > 0:13:24The chicken's the dragon, the mushroom's St George,
0:13:24 > 0:13:27- it's all working out together. - I love that, that's fantastic.
0:13:27 > 0:13:30The chicken... That's beautiful. What a lovely link.
0:13:30 > 0:13:32OK, now, in every show we get out
0:13:32 > 0:13:35and about on special spring trips with some of our favourite chefs.
0:13:35 > 0:13:38And today, the delightful Rachel Khoo takes us shopping
0:13:38 > 0:13:42in East London and then makes a crab and kiwi tartare specially for us.
0:14:03 > 0:14:07Springtime is all about fresh colours, vibrant flavours.
0:14:07 > 0:14:11And I've got a couple of ingredients that I need for my spring recipe.
0:14:11 > 0:14:13A couple of kiwis and a lime,
0:14:13 > 0:14:16which are going to bring all those elements to my recipe.
0:14:16 > 0:14:19- Here you go.- Hey, thanks.
0:14:21 > 0:14:22Thank you.
0:14:22 > 0:14:25Great. Thank you, bye.
0:14:37 > 0:14:42So, my Spring Kitchen recipe is a zingy, fresh crab and kiwi tartare,
0:14:42 > 0:14:45which you can whip up in minutes - very quick to make.
0:14:48 > 0:14:53Start off with some dressed crab - brown and white meat.
0:14:53 > 0:14:55This is the easy option, the cheat's version.
0:14:55 > 0:14:58Much better to do this than pick the crab yourself.
0:14:58 > 0:15:01So I'll just pop the meat in the bowl.
0:15:01 > 0:15:04It's good to use both white and brown meat because you'll get
0:15:04 > 0:15:09lovely flavour as well of a nice texture to your tartare.
0:15:09 > 0:15:12I'm going to add a little bit of lime zest.
0:15:12 > 0:15:16Just add a bit of freshness, a bit of zing.
0:15:16 > 0:15:18Maybe cut it in half.
0:15:20 > 0:15:23So, squeeze in half the juice of a lime.
0:15:23 > 0:15:26And then I'm going to add two kiwis.
0:15:26 > 0:15:30You might not think about using kiwi with crab,
0:15:30 > 0:15:31but actually it works very well.
0:15:31 > 0:15:35I love the bit of acidity you get from the kiwi.
0:15:35 > 0:15:41So, you want to cut your kiwi into small, little cubes.
0:15:41 > 0:15:45So, I got the inspiration for this recipe when I was visiting Bordeaux.
0:15:45 > 0:15:47They grow kiwis in that region.
0:15:47 > 0:15:50And I always thought kiwi, it's something exotic.
0:15:50 > 0:15:53But actually, it's a local fruit in Bordeaux.
0:15:53 > 0:15:54So that inspired me.
0:15:54 > 0:15:59Plus, an hour away from Bordeaux, you hit the Atlantic.
0:15:59 > 0:16:02And they have some amazing seafood as well.
0:16:02 > 0:16:04When the seasons change,
0:16:04 > 0:16:06when you come out of winter and all the heavy stews
0:16:06 > 0:16:09and the heart-warming soups, you really want something which is
0:16:09 > 0:16:14fresh and zingy, something which wakes up your taste buds.
0:16:14 > 0:16:17I think this is the perfect recipe for it.
0:16:18 > 0:16:21OK. Add a little shallot.
0:16:23 > 0:16:27You want to finely chop it. It just gives the tartare a bit of a kick.
0:16:27 > 0:16:30So when you make a tartare,
0:16:30 > 0:16:33a lot of it is about how you chop up your ingredients.
0:16:33 > 0:16:35You want to have an interesting texture.
0:16:35 > 0:16:38And so with this tartare, you've got a lot of things going on.
0:16:38 > 0:16:40You've got, you know, the kiwi which is quite tender
0:16:40 > 0:16:45and soft, then the shallot, which adds a bit of crunch,
0:16:45 > 0:16:48and then obviously the delicate crabmeat.
0:16:48 > 0:16:49Have a little taste.
0:16:52 > 0:16:56If you feel like it needs a little bit more lime juice or lime zest,
0:16:56 > 0:16:57pop a bit more in.
0:16:57 > 0:16:59I think I'll just add a pinch of salt.
0:17:00 > 0:17:03Give it a little stir.
0:17:03 > 0:17:05It's all coming together very nicely,
0:17:05 > 0:17:08but there is one ingredient which is missing.
0:17:08 > 0:17:10We need a crunch factor.
0:17:10 > 0:17:12With some cucumber.
0:17:12 > 0:17:14I've got my cucumber here.
0:17:14 > 0:17:16And you want to take the seeds out just
0:17:16 > 0:17:20because that tends to be the wetter, soggier part.
0:17:20 > 0:17:24Chop this into chunks, same size as your kiwi.
0:17:27 > 0:17:31And then just gently bring that altogether.
0:17:31 > 0:17:34Just be a bit delicate, because if you mix too hard,
0:17:34 > 0:17:36then you'll make the kiwi mushy.
0:17:36 > 0:17:39OK, that is my tartare.
0:17:39 > 0:17:41Have another...
0:17:41 > 0:17:43Mm!
0:17:43 > 0:17:47And slice up my amazing loaf.
0:17:56 > 0:17:59So, I'm just going to toast my bread for a couple of minutes
0:17:59 > 0:18:03until it is golden and then plate up, and we are all good to go.
0:18:07 > 0:18:09I think the toast should be ready.
0:18:12 > 0:18:14No burnt toast here.
0:18:14 > 0:18:18So, I'm going to cut small rounds out of my toast,
0:18:18 > 0:18:23but you could simply slice it into, you know, triangles if you wanted to.
0:18:26 > 0:18:27Press quite hard.
0:18:29 > 0:18:32The rest of the bread, then you can save for croutons.
0:18:34 > 0:18:35Now, just a bit of soft butter.
0:18:41 > 0:18:44So, I'm setting mine up as a starter,
0:18:44 > 0:18:48but you could easily do it more as a snack, so you have
0:18:48 > 0:18:53a bowl of the tartare with, you know, some triangles of toast on the side.
0:18:54 > 0:18:57So, yeah. And then pop some...
0:19:00 > 0:19:02..on your toast.
0:19:02 > 0:19:07So you want to make a nice little mound of tartare.
0:19:07 > 0:19:10Don't worry if it tumbles off,
0:19:10 > 0:19:14just make sure you have got a generous topping of the tartare.
0:19:14 > 0:19:19And that's it - my simple but very spring-like crab tartare.
0:19:24 > 0:19:27A perfect way to kick off a spring menu.
0:19:31 > 0:19:33Mm! Really fresh.
0:19:41 > 0:19:44Thank you very much, Rachel, that looked beautiful, fresh,
0:19:44 > 0:19:46very spring-like, really nice. Right.
0:19:46 > 0:19:48OK, it's time for Jon to cook.
0:19:48 > 0:19:50Jon, what you going to be doing for us today?
0:19:50 > 0:19:51Yeah, we're going to do, like I said,
0:19:51 > 0:19:53this lovely little shoulder of lamb.
0:19:53 > 0:19:54I'm going to slow roast it.
0:19:54 > 0:19:57It's one of those dishes that I love. You put in the oven,
0:19:57 > 0:19:59you kind of semi-forget about it, leave it in
0:19:59 > 0:20:02the oven for five hours, and then you come back and it is already to go.
0:20:02 > 0:20:05- I love dishes like that. Stick it in, go to the pub.- Exactly.
0:20:05 > 0:20:07Watch the football. Let's get going, a shoulder of lamb.
0:20:07 > 0:20:10OK, so first we'll have you prep the monk's beard for me.
0:20:10 > 0:20:12- OK, so this is monk's beard. - That monk's beard.
0:20:12 > 0:20:14Like I said, not many people have seen this,
0:20:14 > 0:20:18but it is just one of those things that is in season for four weeks.
0:20:18 > 0:20:22It's the perfect time of year for this. This is the season for it.
0:20:22 > 0:20:24- That is a monk's beard. - How wonderful.
0:20:24 > 0:20:28- That is a monk's beard.- Exactly.
0:20:28 > 0:20:30Is it what you were thinking it was going to be?
0:20:30 > 0:20:32Yes, it's exactly what I thought it would be.
0:20:32 > 0:20:35- It looks nice, doesn't it? It looks really good.- OK.
0:20:35 > 0:20:36And it is a little shoot as well.
0:20:36 > 0:20:40It's very similar to samphire, I think is the best way to describe it.
0:20:40 > 0:20:42It's got that sort of, like, saltiness
0:20:42 > 0:20:44and iron-y flavour to it, don't you think?
0:20:44 > 0:20:46- Anything you can add to that, Rupert?- Yeah. I think
0:20:46 > 0:20:49one of the really special things about it is the structure of it.
0:20:49 > 0:20:51It's the way that it has these little sort of spaces,
0:20:51 > 0:20:53these vacuoles inside the plant, so when you eat it,
0:20:53 > 0:20:57it sort of bursts into your mouth. I think that's the magic about it.
0:20:57 > 0:21:00- Can you eat it raw? - I'll eat it raw now, we'll find out.
0:21:00 > 0:21:04Eat it raw and find out, I love that. It's like a dare show.
0:21:04 > 0:21:07- Exactly, called Eat It Raw. - Have you eaten it raw, Danny?
0:21:07 > 0:21:08Yeah, a little bit.
0:21:08 > 0:21:11Are we insured for Danny to eat raw monk's beard, do we know?
0:21:11 > 0:21:13- It's like grass. - It's very much like grass.
0:21:13 > 0:21:16So what we have done with this lamb, we have seasoned it up,
0:21:16 > 0:21:17put a bit of salt and pepper on there.
0:21:17 > 0:21:19Now, big joints like this,
0:21:19 > 0:21:22I like to bring out about an hour beforehand, season them up.
0:21:22 > 0:21:24You know, big roasting joints, they're amazing.
0:21:24 > 0:21:27It helps with the caramelisation, when it comes up to temperature.
0:21:27 > 0:21:29- At room temperature before you put it into the pan.- Exactly.
0:21:29 > 0:21:31We're trying to get a lovely
0:21:31 > 0:21:33bit of colour on to the lamb, trying to season it up.
0:21:33 > 0:21:36We don't have to worry too much cos we'll put it in the oven
0:21:36 > 0:21:39and, like I said, halfway through, we are going to remove the lid
0:21:39 > 0:21:42and then that will get a nice golden caramelisation still going on.
0:21:42 > 0:21:47So just seal it off. And then in this, I'm going to add some onions.
0:21:47 > 0:21:50Again, keep it simple, keep them whole.
0:21:50 > 0:21:53Try and get little onions like this, this is beautiful.
0:21:53 > 0:21:54They go in.
0:21:55 > 0:21:59You keep them whole like that and you'll roast those for five hours.
0:21:59 > 0:22:02Can you imagine, the lamb... It's going to become nice and tender
0:22:02 > 0:22:04and soft at the same time as the meat.
0:22:04 > 0:22:05In goes the garlic as well.
0:22:05 > 0:22:08Quite a lot of garlic in this one.
0:22:08 > 0:22:11Again, this garlic is going to become nice and sweet.
0:22:11 > 0:22:13Pop some thyme in there.
0:22:14 > 0:22:18And then what we're going to do is add a bit of chicken stock.
0:22:18 > 0:22:20That goes in.
0:22:21 > 0:22:23Pop a lid on it.
0:22:23 > 0:22:26- Simple as that.- And that is going to go into the oven for five hours.
0:22:26 > 0:22:28- There we go, in the oven for five hours.- I love that.
0:22:28 > 0:22:32- So, Jon, you are Jamie's head chef at Fifteen restaurant.- I am.
0:22:32 > 0:22:34How long have you been there?
0:22:34 > 0:22:37- I've been there for over a year now. - OK.- It's been great.
0:22:37 > 0:22:39I came on board last year.
0:22:39 > 0:22:41Did a little bit of a revamp of the restaurant -
0:22:41 > 0:22:44we looked at the menu, how we could change it a little bit.
0:22:44 > 0:22:47Cos it did start off, Fifteen, as more of an Italian-style kind of...
0:22:47 > 0:22:51Exactly, yeah. Which is great. You know, I love Italian food.
0:22:51 > 0:22:54I still look to Italy for lots of references.
0:22:54 > 0:22:58- Monk's beard.- Hence, monk's beard, which is great.
0:22:58 > 0:23:00But we just thought it would be great for the apprentices to see
0:23:00 > 0:23:03a little bit more of what we are cooking in the British Isles.
0:23:03 > 0:23:05I think that is really important to see.
0:23:05 > 0:23:08- So you were working for the great Fergus Henderson before, right?- Yes.
0:23:08 > 0:23:12I was a bit worried when you started mentioning about offal that he
0:23:12 > 0:23:14was going to mention my restaurant before.
0:23:14 > 0:23:16- This could be a little bit awkward. - It was you!
0:23:16 > 0:23:18I went to this restaurant where it was all offal.
0:23:18 > 0:23:20You're thinking, "Oh, my God, it was me."
0:23:20 > 0:23:23Yeah. Danny recognised me. "Oh, I recognise you from somewhere."
0:23:23 > 0:23:27If you have noticed, Danny has gone very quiet.
0:23:27 > 0:23:30- There we go.- I'm still trying to process all this monk's beard.
0:23:33 > 0:23:35- So, Jon, you started there. - Yeah, exactly.
0:23:35 > 0:23:39And Jamie saw you there, you kind of hooked up again.
0:23:39 > 0:23:41We're old school friends, we hooked up again.
0:23:41 > 0:23:44We lost contact for a while, but he came in for a bite to eat
0:23:44 > 0:23:47and we... We have the same love of food.
0:23:47 > 0:23:49It's very easy talking to him about food
0:23:49 > 0:23:51because he is passionate like I am.
0:23:51 > 0:23:53We like the same sort of ingredients and we get excited
0:23:53 > 0:23:55about the same sort of projects as well.
0:23:55 > 0:23:58And the apprenticeship scheme is still going strong?
0:23:58 > 0:23:59Oh, it's amazing.
0:23:59 > 0:24:02It's incredible. I'm really proud of them. I think...
0:24:02 > 0:24:06We've got a really good year. They're really into their food.
0:24:06 > 0:24:09Once you are into your food, you are kind of halfway there for me.
0:24:09 > 0:24:11You know, the teaching is the second easiest bit.
0:24:11 > 0:24:13The passion has got to be there.
0:24:13 > 0:24:16And I think I have got a good group of apprentices this year.
0:24:16 > 0:24:18Yeah, well, I have to say, I actually spent the day with you,
0:24:18 > 0:24:22well, with your team at Fifteen. And it was an eye-opener for me.
0:24:22 > 0:24:24The guys were fantastic, I thought.
0:24:24 > 0:24:26And you know, the biggest thing that I was impressed by was
0:24:26 > 0:24:28actually the standard of the food.
0:24:28 > 0:24:30- I just thought it was phenomenal. - Thank you.
0:24:30 > 0:24:33- Dishes that were just all about flavour and taste.- Exactly.
0:24:33 > 0:24:35Once you do that, you're there.
0:24:35 > 0:24:37So what we are going to do with this, a bit interesting.
0:24:37 > 0:24:40People may use this at home. Yogurt and lamb together is classic.
0:24:40 > 0:24:42You see it a lot in Turkish food.
0:24:42 > 0:24:44We are going to do it with this dish as well.
0:24:44 > 0:24:46What I'm going to do is just put a little bit of yogurt
0:24:46 > 0:24:48- on the bottom of the plate. - That kind of dairy acidity
0:24:48 > 0:24:51- in yogurt helps it cut through the richness of the lamb.- Exactly.
0:24:51 > 0:24:54And like we're saying, we know lamb is quite fatty,
0:24:54 > 0:24:56but what we have added balsamic vinegar to the lamb as well,
0:24:56 > 0:25:00it's just kind of the sharpness and sweetness from the balsamic vinegar
0:25:00 > 0:25:02- cuts through it as well. - So what type of yogurt is it?
0:25:02 > 0:25:05It is just a normal, natural yogurt. That's all we're using today.
0:25:05 > 0:25:06So then, this monk's beard...
0:25:06 > 0:25:09Basically, I just blanched it for about 30 seconds.
0:25:09 > 0:25:12And then I have mixed it with some torn up mint leaves,
0:25:12 > 0:25:16seasoned it up and I'm just going to stick it on the side.
0:25:16 > 0:25:18You can see the look and the colour of the lamb,
0:25:18 > 0:25:21- it looks absolutely fantastic. - It smells delicious.
0:25:21 > 0:25:24When you're carving through something and you're starting to...
0:25:24 > 0:25:26Yeah, it's amazing. It's nice and sticky.
0:25:26 > 0:25:29- And a lot of the colour has come from the balsamic glaze.- Exactly.
0:25:29 > 0:25:32And that's what I was saying. Three quarters of the way through, we
0:25:32 > 0:25:34add the balsamic vinegar and we just keep topping it up.
0:25:34 > 0:25:37So the thing with balsamic vinegar, you imagine it is going to
0:25:37 > 0:25:39be highly acidic, but because it's balsamic,
0:25:39 > 0:25:42- it has got that sweetness, as it reduces down...- Exactly.
0:25:42 > 0:25:45I love using balsamic vinegar in a lot of pastries as well.
0:25:45 > 0:25:48- In pastry work?- Yeah.- It goes well with strawberries, doesn't it?
0:25:48 > 0:25:49It goes so well with strawberries.
0:25:49 > 0:25:52It's just that acidity sometimes with something sweet,
0:25:52 > 0:25:53it really lifts it up.
0:25:53 > 0:25:56So, like you say, just added some mint to monk's beard,
0:25:56 > 0:25:59lemon oil. Very simple. Lemon juice, olive oil, that's it.
0:25:59 > 0:26:01Looks fantastic.
0:26:01 > 0:26:05And what we want to do again is just add some of these onions as well.
0:26:05 > 0:26:09Whole roast onion. Come on, guys, come on over. Are we lamb fans?
0:26:09 > 0:26:13- Yeah, yeah.- And a little bit of cooked monk's beard.
0:26:13 > 0:26:15You haven't got to have it raw again, it's OK.
0:26:15 > 0:26:19There we go. And like you say, it's just nice and sweet. It's delicious.
0:26:19 > 0:26:22- It looks absolutely incredible, doesn't it?- It does look brilliant.
0:26:22 > 0:26:24Go on in, guys, get on in there.
0:26:24 > 0:26:27This is what I love about the foraging guys.
0:26:27 > 0:26:29He looked at the lamb and went, "Yeah, nice."
0:26:29 > 0:26:32I'm going straight for the free stuff.
0:26:32 > 0:26:34I'm going for the stuff that I can find outside.
0:26:34 > 0:26:36Anyone of us chefs would go straight for the meat.
0:26:36 > 0:26:37"Oh, the monk's beard is nice."
0:26:37 > 0:26:39The forager goes straight for the garden stuff.
0:26:39 > 0:26:42- These are my friends, yeah. - These are your friends.
0:26:42 > 0:26:44Yeah, my only friends.
0:26:44 > 0:26:47Like I say, it's springtime. It's really colourful there as well.
0:26:47 > 0:26:50- Are we all happy? We like it? - It's brilliant.- Superb.
0:26:50 > 0:26:52Whilst we eat this, we are
0:26:52 > 0:26:55going to take a dip into the BBC food archive and join Raymond Blanc
0:26:55 > 0:26:59for a masterclass in how to make the perfect glazed lemon tea cake.
0:26:59 > 0:27:02But first he is off enjoying the patisseries of Paris.
0:27:08 > 0:27:10Raymond has come to Paris,
0:27:10 > 0:27:12home of pastry and fine food.
0:27:13 > 0:27:16It's incredible to see all these shops, all about food.
0:27:16 > 0:27:19Every one of them is about food, about wine, about pastry,
0:27:19 > 0:27:20vegetables...
0:27:20 > 0:27:23They celebrate food. They love food.
0:27:23 > 0:27:28And it's all over the place, in every single shop. It's incredible.
0:27:28 > 0:27:30I feel famished already.
0:27:31 > 0:27:35I am so famous that my name is even here - boudin blanc.
0:27:38 > 0:27:42The patisseries of Paris date back to the early 19th century,
0:27:42 > 0:27:44when bakers began to emulate the pastries that
0:27:44 > 0:27:47until then only the aristocracy could afford.
0:27:48 > 0:27:51Many patisseries in Paris have closed in recent years,
0:27:51 > 0:27:54but those that survive are amongst the most innovative
0:27:54 > 0:27:55and celebrated in the world.
0:27:55 > 0:27:58- Laurent, bon jour.- Ah! Bon jour!
0:27:58 > 0:28:01Raymond has come to visit Laurent Duchene.
0:28:01 > 0:28:02Once Raymond's pastry chef,
0:28:02 > 0:28:05he is now one of France's most renowned patissiers.
0:28:05 > 0:28:08- That's really good. - Good to see you.- Same, same.
0:28:08 > 0:28:09I'm very proud that you're here.
0:28:09 > 0:28:12I'm even more proud to see what you've achieved.
0:28:12 > 0:28:15- The raspberry, you have some... - Look at that!
0:28:15 > 0:28:18- Glorious, absolutely glorious. - You like this one?
0:28:18 > 0:28:20OK. You want this one.
0:28:20 > 0:28:22Panna cotta.
0:28:22 > 0:28:25- Fondant de chocolate. - Fondant de chocolate.
0:28:25 > 0:28:29THEY SPEAK IN FRENCH
0:28:29 > 0:28:33I don't have a big family, but I'm a gourmand. What can I do?
0:28:45 > 0:28:47Raymond's recipe is a lemon tea cake -
0:28:47 > 0:28:49thick slices of sponge
0:28:49 > 0:28:53laced with lemon juice, coated in a sweet and zesty glaze.
0:28:56 > 0:28:59I think today was heart-warming,
0:28:59 > 0:29:02cos I hear many parents with kids -
0:29:02 > 0:29:06the kids still love to partake in the baking process,
0:29:06 > 0:29:12so I wish I had a little chap here to help me and I could show you.
0:29:12 > 0:29:14Actually, I'm going to find one.
0:29:15 > 0:29:19First, Raymond needs 240g of plain flour.
0:29:20 > 0:29:21Adam!
0:29:21 > 0:29:26There's only 239g of flour. Can you please give me 1g.
0:29:26 > 0:29:28Yeah, OK.
0:29:28 > 0:29:30It's all over my apron, that's where it is.
0:29:32 > 0:29:36The difference between baking and cooking -
0:29:36 > 0:29:39a few grams could make a great deal of difference.
0:29:41 > 0:29:46- Next, he adds 300g of caster sugar to five whole eggs.- Zest of lemon.
0:29:46 > 0:29:49Then the juice and zest of three lemons.
0:29:49 > 0:29:51And have all the beautiful flavour.
0:29:51 > 0:29:54Voila!
0:29:54 > 0:29:58Next, 140g of double cream and 80g of melted butter.
0:29:59 > 0:30:03Just warm, just warm, not boiling.
0:30:03 > 0:30:06A little bit of airiness is good. That's what I'm doing -
0:30:06 > 0:30:09I'm just beating air into it.
0:30:09 > 0:30:10Voila.
0:30:11 > 0:30:15So now a little bit of rum into my butter.
0:30:15 > 0:30:16You don't want too much,
0:30:16 > 0:30:19just a little bit of flavouring to support the lemon juice, OK?
0:30:21 > 0:30:23The liquid is added to the flour
0:30:23 > 0:30:25with half a teaspoon of baking powder.
0:30:25 > 0:30:28You need to mix it really well.
0:30:29 > 0:30:30When it's heating,
0:30:30 > 0:30:34the lemon's going to give all of its flavour to the biscuit, OK?
0:30:37 > 0:30:39The batter goes into a lined loaf tin
0:30:39 > 0:30:41to bake for 50 minutes at 180 degrees.
0:30:50 > 0:30:52Oh, lovely, fluffy.
0:30:53 > 0:30:57What I'm going to do here is to give it our festive look
0:30:57 > 0:30:59so it looks really beautiful.
0:31:01 > 0:31:03Voila.
0:31:03 > 0:31:07The cooled loaf is generously brushed with melted apricot jam.
0:31:07 > 0:31:11This is the professional touches which makes a great deal...
0:31:11 > 0:31:13Not all the difference, but a great deal of difference.
0:31:13 > 0:31:17All we need to do now is to glaze it with the lemon icing.
0:31:19 > 0:31:21Make sure there is no pips.
0:31:22 > 0:31:26To finish, a layer of soft icing made by combining lemon juice,
0:31:26 > 0:31:28zest and icing sugar
0:31:28 > 0:31:29and warming gently.
0:31:31 > 0:31:32Voila.
0:31:34 > 0:31:35Glace it.
0:31:36 > 0:31:40Layering icing over jam creates a sweet and soft glaze.
0:31:47 > 0:31:50Hello, my darling. Could I have two teas, please?
0:31:52 > 0:31:53It's...
0:31:55 > 0:31:58The smell is really absolutely delicious.
0:31:58 > 0:32:00Merci, bravo. Merci.
0:32:17 > 0:32:19Thank you, Chef.
0:32:21 > 0:32:24Looks nice. Nice, lemony colour and gold on the outside.
0:32:26 > 0:32:28The zest on the glaze is nice.
0:32:28 > 0:32:31You don't have, as well, to put all the icing on the top.
0:32:31 > 0:32:33Just on its own, it's perfect.
0:32:33 > 0:32:34It's lovely, cheers.
0:32:36 > 0:32:38Adam, Adam, like that.
0:32:38 > 0:32:39Look even worse.
0:32:44 > 0:32:46Thank you very much, Raymond.
0:32:46 > 0:32:47There's nothing better than a Frenchman
0:32:47 > 0:32:49doing some classic French food.
0:32:49 > 0:32:51It's absolutely stunning and Raymond's just a legend,
0:32:51 > 0:32:55so, OK, we're going to finish today with doing a pigeon dish.
0:32:55 > 0:32:57It's a wood pigeon dish.
0:32:57 > 0:32:59We're going to be doing some mousseron mushrooms,
0:32:59 > 0:33:00or what else were they called?
0:33:00 > 0:33:02Fairy ring champignon.
0:33:02 > 0:33:03Which is the English version,
0:33:03 > 0:33:05although the champignon bit at the end
0:33:05 > 0:33:07doesn't sound very English to me, but we'll go with it.
0:33:07 > 0:33:11So, mousseron mushrooms, a little bit of bacon, some lettuce,
0:33:11 > 0:33:14some peas. Peas just coming into season. What do we know about peas?
0:33:14 > 0:33:16You've got to eat them soon as you pick them.
0:33:16 > 0:33:17Eat them soon as you pick them.
0:33:17 > 0:33:20Let's get them podded, we're going to get them cooking.
0:33:20 > 0:33:24I'm going to get the pigeon. This is wood pigeon.
0:33:24 > 0:33:26For me, if you can get good wood pigeon,
0:33:26 > 0:33:27they're one of the best things we can have.
0:33:27 > 0:33:31They're plentiful and they're available all year round.
0:33:31 > 0:33:34They're not seasonal and they taste fantastic.
0:33:34 > 0:33:37They one thing you've got to make sure you do with them, though,
0:33:37 > 0:33:39is not overcook them.
0:33:39 > 0:33:41If you overcook them, they get a bit liver-y, don't they, Chef?
0:33:41 > 0:33:44I prefer to cook them under more than over, cos as you say,
0:33:44 > 0:33:47there's no way back there.
0:33:47 > 0:33:50No, that's it. It's way better to have it under than over.
0:33:50 > 0:33:52You can always keep it cooking.
0:33:52 > 0:33:54Wood pigeon like this, one per person is enough.
0:33:54 > 0:33:56You ever had wood pigeon before, Danny?
0:33:56 > 0:33:59I don't think so, no. Not even at that offal restaurant I went to.
0:33:59 > 0:34:01By the way, you know we're all joking - we're all going,
0:34:01 > 0:34:03"Ah, wouldn't it be funny if it was your restaurant
0:34:03 > 0:34:05"that you worked at?" and I asked you off-camera
0:34:05 > 0:34:07what the name of that restaurant was.
0:34:07 > 0:34:09I can reveal, it was that restaurant.
0:34:09 > 0:34:11THEY LAUGH
0:34:11 > 0:34:13And you were cooking.
0:34:13 > 0:34:16You may have cooked my duck's neck.
0:34:16 > 0:34:19- Moving swiftly on... - Move on, Tom, please.
0:34:21 > 0:34:22We are going to cook this wood pigeon
0:34:22 > 0:34:25by putting a little bit of butter on the top
0:34:25 > 0:34:27and then seasoning it with a bit of salt and a bit of pepper.
0:34:27 > 0:34:30A lot of chefs would actually go through the rigmarole
0:34:30 > 0:34:31of searing this up in a pan
0:34:31 > 0:34:33and all that sort of thing beforehand.
0:34:33 > 0:34:35From our point of view, we're just going to stick it
0:34:35 > 0:34:39straight in the oven for eight minutes.
0:34:39 > 0:34:41Nice and hot, very hot oven.
0:34:43 > 0:34:46And then after eight minutes, we're going to take it out
0:34:46 > 0:34:48and we're going to leave it to rest.
0:34:48 > 0:34:51That's very important. That resting process is very important.
0:34:52 > 0:34:56OK, we need to dice some bacon for lardons.
0:34:56 > 0:35:01Now, petit pois a la Francaise is a classic French kind of dish.
0:35:01 > 0:35:05It's something that works very, very well with peas.
0:35:06 > 0:35:09It's one of those things that sums up summer for me.
0:35:09 > 0:35:11Summer and spring.
0:35:11 > 0:35:12I think so, exactly that.
0:35:12 > 0:35:15And the mint, we're going to be using the mint...
0:35:15 > 0:35:17to go for it, because, again, it has one of those...
0:35:17 > 0:35:19Mint starting to come through now.
0:35:19 > 0:35:21One of those fresh flavours. Fantastic, isn't it?
0:35:21 > 0:35:24There's a lot of members of the mint family coming out right now.
0:35:24 > 0:35:25It's a wonderful family.
0:35:25 > 0:35:27No poisonous members of that family.
0:35:27 > 0:35:29There's no poisonous members of mint.
0:35:29 > 0:35:32You can always recognise it by the square stem.
0:35:32 > 0:35:34- OK.- And the orchid-shaped flower.
0:35:34 > 0:35:37- What else is in the mint family, then?- Nettles.
0:35:37 > 0:35:39- Really?- Dead nettles, yeah. Basil.
0:35:39 > 0:35:41- And you can nettles, can't you? - Absolutely.
0:35:41 > 0:35:46- Yeah, I love nettles.- Yeah, they make a great soup.- Yeah.
0:35:46 > 0:35:47They make a great soup.
0:35:47 > 0:35:49So I'm going to put a little bit of butter in this pan.
0:35:49 > 0:35:52We're going to add the bacon to it.
0:35:52 > 0:35:55We're going to sweat it down and begin to break down
0:35:55 > 0:35:57all the bacon fats.
0:35:57 > 0:36:00They're slowly going to come out and that kind of flavour from the bacon
0:36:00 > 0:36:05is what we're looking for to go into all of the...
0:36:06 > 0:36:07Into the pan.
0:36:07 > 0:36:09That salt and that...
0:36:12 > 0:36:15..savoury flavour that comes through the mushrooms is fantastic.
0:36:15 > 0:36:17- You can smell that bacon straightaway.- Yeah.
0:36:19 > 0:36:21OK. And then into there.
0:36:23 > 0:36:26We're going to add the mousseron mushrooms.
0:36:26 > 0:36:28These are really nutty, really woody,
0:36:28 > 0:36:30and where do we normally find these, chief?
0:36:30 > 0:36:32You find those in fields
0:36:32 > 0:36:34in spring and in autumn.
0:36:34 > 0:36:38Quite clearly, you see rings in the fields.
0:36:38 > 0:36:41- Sporting grounds, football pitches. - Football pitches?- Yeah.- Nice.
0:36:41 > 0:36:43I didn't see them when I was on a football pitch.
0:36:43 > 0:36:46Loving the idea of walking around a football pitch and finding them.
0:36:46 > 0:36:47- Yeah!- Yeah, OK.
0:36:47 > 0:36:49So they're going to sweat down a little bit,
0:36:49 > 0:36:51then we're going to add the peas to that.
0:36:51 > 0:36:53You can see that bacon fat is beginning to mix through it.
0:36:54 > 0:36:57OK, peas go in.
0:36:57 > 0:36:58So, Danny, your new book -
0:36:58 > 0:37:02are you hoping it's going to hit Hollywood like Yes Man?
0:37:02 > 0:37:06Yes Man, yeah, that was made into a film. Who knows? Who knows?
0:37:06 > 0:37:08Jim Carrey was a big star in that movie.
0:37:08 > 0:37:11He was. He was great in that. I couldn't believe when that happened.
0:37:11 > 0:37:13Who knows? Yeah, it would be a wonderful thing,
0:37:13 > 0:37:15but it's not even out yet, so give me a chance.
0:37:16 > 0:37:20Sorry, I didn't mean to put the extra pressure on already.
0:37:20 > 0:37:23But you are a big movie fan, I understand.
0:37:23 > 0:37:26Yeah, I enjoy films. What are you getting at there?
0:37:26 > 0:37:30Well, I'm leaning to your Mastermind appearance.
0:37:30 > 0:37:32Ghostbusters is what you're going for? Yeah.
0:37:32 > 0:37:34Well, I was asked on Celebrity Mastermind
0:37:34 > 0:37:36and everyone else was doing things
0:37:36 > 0:37:39like Russian Bolshevik dances of the 1890s
0:37:39 > 0:37:41and they asked me what I would do
0:37:41 > 0:37:43and I just said, "I will do Ghostbusters."
0:37:43 > 0:37:46- And how well did you do? - I don't want to boast,
0:37:46 > 0:37:48but I'm going to boast.
0:37:48 > 0:37:51I got them all right with no passes.
0:37:51 > 0:37:52Ask me anything.
0:37:52 > 0:37:54Is that down to research or did you just watch the movie again
0:37:54 > 0:37:56and again and again and again?
0:37:56 > 0:37:58Depressingly, I did do quite a lot of research for it.
0:37:58 > 0:38:01- Really?- And they didn't ask me any of the things...
0:38:01 > 0:38:03I got very obsessive about it.
0:38:03 > 0:38:07I was finding out box office takings for that film in the Netherlands.
0:38:07 > 0:38:10All this kind of stuff, and nothing like that came up.
0:38:10 > 0:38:12There was one hard question.
0:38:12 > 0:38:13Uh, yeah.
0:38:13 > 0:38:18Jim Carrey, you mentioned earlier, did see the clip of me
0:38:18 > 0:38:22doing Ghostbusters on Mastermind and the one thing he took from it
0:38:22 > 0:38:25was he was just going, "What on Earth is this show?"
0:38:25 > 0:38:27He found it the most terrifying idea,
0:38:27 > 0:38:29the most un-American programme in the world,
0:38:29 > 0:38:31just a man sitting on a chair
0:38:31 > 0:38:33as a camera gets closer and closer to him,
0:38:33 > 0:38:36answering obscure questions that only he cares about.
0:38:36 > 0:38:37Yeah, but I think it's an incredible show.
0:38:37 > 0:38:40It's been running for such a long time as well. I absolutely love it.
0:38:40 > 0:38:43Did you know that Tom Hanks once tried to buy the rights
0:38:43 > 0:38:44to Mastermind and told an American network
0:38:44 > 0:38:47that he wanted to do Mastermind, call it American Mastermind
0:38:47 > 0:38:50and he would host it and they said, "Nah, you're all right."
0:38:50 > 0:38:52- No, really?- True story.
0:38:52 > 0:38:54That is incredible.
0:38:54 > 0:38:59So you are a big Dan Aykroyd fan, a big Bill Murray fan?
0:38:59 > 0:39:01- All those guys, yeah. - I have to be honest with you -
0:39:01 > 0:39:03when people come and eat in my restaurant,
0:39:03 > 0:39:05I've been very fortunate, we've had a few stars
0:39:05 > 0:39:09eat in our restaurant and I never, ever ask for autographs.
0:39:09 > 0:39:10I get really embarrassed.
0:39:10 > 0:39:13I worry that they'll never come back if somebody bothers them...
0:39:13 > 0:39:14But?
0:39:14 > 0:39:19- But Bill Murray did come and eat in the restaurant.- He is a legend.
0:39:19 > 0:39:22He is an absolute legend, so I had to get him to sign a menu
0:39:22 > 0:39:23and in my house now,
0:39:23 > 0:39:26there is a massive Ghostbusters poster signed by Bill Murray.
0:39:26 > 0:39:30Which you're going to give to me. How wonderful(!)
0:39:30 > 0:39:33Do you know a great story about Bill Murray? Apparently he does this.
0:39:33 > 0:39:35No-one knows whether it's true or not,
0:39:35 > 0:39:38but apparently, every now and again, he'll just walk up behind someone
0:39:38 > 0:39:40who's just standing on their own in the street,
0:39:40 > 0:39:44put his hands over their eyes and as they turn round, he just goes,
0:39:44 > 0:39:46"No-one will ever believe you."
0:39:46 > 0:39:48- LAUGHTER - I love that!
0:39:48 > 0:39:50And walks off.
0:39:50 > 0:39:52I don't think I'm going to try that one.
0:39:52 > 0:39:54I love it,
0:39:54 > 0:39:56but it is a little bit spooky.
0:39:56 > 0:39:57Yeah.
0:39:57 > 0:40:00I think it'd be fine if you're Bill Murray. I'm not sure any of you...
0:40:00 > 0:40:02Could you imagine doing that in Stroud, Rupert?
0:40:02 > 0:40:05- I've done that in Stroud. - LAUGHTER
0:40:06 > 0:40:08And you're not allowed back?
0:40:08 > 0:40:11You're not allowed out after dark?
0:40:11 > 0:40:13Being here is actually conditions of his bail.
0:40:13 > 0:40:16LAUGHTER
0:40:16 > 0:40:19OK, so the pigeon is being roasted and rested
0:40:19 > 0:40:21and I'm just resting it for about eight minutes.
0:40:21 > 0:40:24I've taken it off the bone. You can still see it's nice and pink
0:40:24 > 0:40:28and I'm just warming it through in a little bit of butter.
0:40:28 > 0:40:33Then I'm going to put a few thyme leaves
0:40:33 > 0:40:34into here.
0:40:34 > 0:40:36Thyme and pigeon go really, really well
0:40:36 > 0:40:39and just be very careful not to overcook it.
0:40:39 > 0:40:41Very gentle heat.
0:40:41 > 0:40:42Pull it to one side.
0:40:43 > 0:40:45Just let it sit in that butter.
0:40:45 > 0:40:49Now, the peas, chicken stock, mousseron mushrooms,
0:40:49 > 0:40:51all beautiful together.
0:40:51 > 0:40:53Into that we're going to put mint, and a lot of mint.
0:40:53 > 0:40:56- A pinch of salt. - Mmm, I can smell that straightaway.
0:40:56 > 0:40:59A pinch of cracked black pepper.
0:40:59 > 0:41:01Into this, some of the lettuce
0:41:01 > 0:41:03and then we've got a little bit of raw, grated garlic.
0:41:03 > 0:41:06I like using raw, grated garlic going in right at the end.
0:41:06 > 0:41:08What that does, it's got a huge amount of kick
0:41:08 > 0:41:10and if you grate garlic,
0:41:10 > 0:41:14rather than chop it with a knife or hit it,
0:41:14 > 0:41:17what it does, it releases oils slightly differently in the garlic.
0:41:18 > 0:41:20I kind of give it an even more potent flavour,
0:41:20 > 0:41:22which means you haven't got to use as much.
0:41:22 > 0:41:24Take the pigeon breasts out.
0:41:28 > 0:41:31Then just give them a little glaze
0:41:31 > 0:41:33with the thyme-y butter on the top.
0:41:33 > 0:41:37Going to put the petit pois a la Francaise,
0:41:37 > 0:41:41or English peas with French mousserons...
0:41:42 > 0:41:45English peas with French mousserons.
0:41:45 > 0:41:47Bit of mint gone through it.
0:41:47 > 0:41:52For me, that is a bit of a bowl of spring, that.
0:41:52 > 0:41:56Lovely, beautiful, light, fragrant, fresh flavours.
0:41:57 > 0:42:00Going to put the pigeon breasts on the top.
0:42:00 > 0:42:02Again, very careful not to overcook them.
0:42:02 > 0:42:04If you overcook them, they do go very liver-y,
0:42:04 > 0:42:07and then on top, we've got some cucumber flowers.
0:42:07 > 0:42:10Cucumber flowers, obviously from the tops of little baby cucumbers,
0:42:10 > 0:42:13but they give a really nice, fragrant, fresh feel to it.
0:42:13 > 0:42:16Guys, come and have a little taste. Come and have a little look.
0:42:16 > 0:42:18Let me know what you think, get in there.
0:42:18 > 0:42:21- Danny, have a bit of pigeon. - Great, I will.
0:42:21 > 0:42:23Do you know, when you said cucumber flowers,
0:42:23 > 0:42:25you made an involuntary noise next to me.
0:42:25 > 0:42:26- LAUGHTER - I just heard...
0:42:26 > 0:42:29It was quite disconcerting. I just heard, "Ahh..."
0:42:29 > 0:42:32"Cucumber flowers!"
0:42:32 > 0:42:33Very unusual.
0:42:33 > 0:42:36I think we've firmly established that Rupert is a big fan
0:42:36 > 0:42:39of everything green and outdoors.
0:42:39 > 0:42:40Everything wild.
0:42:40 > 0:42:43Everything wild. That live on the wild side.
0:42:43 > 0:42:46The pigeon is beautiful. Really lovely.
0:42:46 > 0:42:49Beautiful. OK, and the peas.
0:42:49 > 0:42:51Here's the thing about peas -
0:42:51 > 0:42:53they've stayed nice and fresh, nice and green.
0:42:53 > 0:42:56They take on a kind of chicken liver, chicken stock flavour.
0:42:56 > 0:42:59Loads of bacon going through it. It's absolutely beautiful.
0:42:59 > 0:43:00And can you get the garlic at the end?
0:43:00 > 0:43:03- What's not to love about this? - He's just making noises again!
0:43:03 > 0:43:05LAUGHTER
0:43:05 > 0:43:06Fantastic, I'm glad you like it.
0:43:06 > 0:43:09Danny, I've got to say thank you very much for coming
0:43:09 > 0:43:11and talking about Ghostbusters. It's amazing.
0:43:11 > 0:43:14OK, that's all we've got time for on today's Spring Kitchen.
0:43:14 > 0:43:17A big thanks to Jon Rotheram, Rupert Burdock and, of course,
0:43:17 > 0:43:20Danny Wallace. And the beautiful Rachel Khoo, thank you very much.
0:43:20 > 0:43:22All our recipes are on the website.
0:43:22 > 0:43:26Please go to bbc.co.uk/springkitchen.
0:43:26 > 0:43:29Thank you all very much for watching and we will see you next time.
0:43:29 > 0:43:30Bye-bye, take care.