Episode 2 Spring Kitchen with Tom Kerridge


Episode 2

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At last, spring has sprung, the weather is getting warmer

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and we've got some great recipes for you,

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for you to get excited about in this new season.

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So, welcome to Spring Kitchen.

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Hello and welcome.

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We have a great line-up of food and chefs for you this afternoon.

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The delightful Rachel Khoo takes us shopping before creating

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a lovely, simple crab and kiwi tartare especially for us.

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Plus, we take a look into the BBC food archive

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and join the irrepressible Raymond Blanc for a masterclass

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in making a glazed lemon tea cake.

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Joining me in the studio is one of Jamie Oliver's old schoolmates

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who is now his head chef at Jamie's Fifteen restaurant here in London.

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It's Essex boy Jon Rotheram.

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And because it's St George's Day, I'm making a dish using

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St George's mushrooms.

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So we got a Spring Kitchen guest to talk to us all about mushrooms.

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It's Rupert Burdock.

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-Hello to both of you. How are you?

-Great.

-Happy spring is here?

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Absolutely.

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I'm very happy spring is here. This is great for me, this time of year.

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-It's excellent.

-And as a forager?

-Yeah, lots of green leafy things.

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-Get 'em down, cleanse your liver.

-Cleanse your liver, perfect.

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OK, well, here today to enjoy our spring fare is a script writer,

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TV presenter, actor, columnist, producer and author,

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or as his parents might say - in need of a real job.

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It's Danny Wallace. Hello, Danny. How are you?

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-I'm all right, how are you?

-Fantastic, thank you.

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You have enough time to eat in that busy schedule?

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Yeah. Interesting fact about me -

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I've eaten every day of my life.

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That is incredible!

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Yeah, I'm an inspiration.

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We're not going to break that rule here.

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Jon, what have we got going on for Danny to eat?

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Today we're going to help out.

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We're going to do some shoulder of lamb with some monk's beard,

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some yogurt, some garlic.

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It's very this time of year, really spring.

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-It's delicious, it's fresh, it's great.

-Sounds lovely.

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Apart from what was in the middle... Monk's beard?

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Never had a monk's beard before, Danny?

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Let's see how long I last on this show.

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It's a green forage vegetable. We'll talk about it later, OK?

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So, later on, in keeping with our mushroom theme today,

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I'm going to be making a roasted crown of wood pigeon with peas

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and mousseron mushrooms.

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Now, mousseron mushrooms taste a little bit like ceps,

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but they've got a bit more of a hazelnutty flavour.

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And Rupert, our mushroom man,

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has brought in some mushrooms for us to see here.

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-Spring mushrooms.

-I have indeed.

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I've picked all of these recently, in the past few days.

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I've got some morels here.

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I've got some mousseron,

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or as we know in England as fairy ring champignon.

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-Fairy ring champignon, OK.

-And the St George's here.

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So, St George's mushrooms are mushrooms that are around today.

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Taste fantastic, which is great cos I'm going to cook them first

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with you, Danny. So come with me.

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I'm going to pinch these off of you. Thank you, Rupert,

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Mr Mushroom Man.

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And we're going to get cooking over here. All right.

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-Danny, I need you.

-Yeah?

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You can't just come here and expect to do nothing.

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-Oh, man.

-I'm going to give you a bowl.

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I feel like a toddler sitting at his mum's table,

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just watching you cook. Are you getting me involved?

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Yeah. All you got to do is scrape just a little bit

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of dirt off of these mushrooms.

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-Sounds delicious.

-We're not eating that, we're eating that.

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There we go. Careful with the knife, toddler. You don't want to...

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Don't cut yourself.

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-OK.

-There we go.

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So, we're cutting the dirt from these mushrooms, Rupert.

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Are you a mushroom washer or just a brusher?

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Never, Tom, never washing, always brushing.

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Always brushing the mushroom. And why is that?

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Well, if there is a bit of earth left on them, that will

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take the tartare off your teeth and washing them can get them

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a bit soggy, and you don't want that with mushrooms.

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Cos they kind of act like a sponge.

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Is it the same for your personal hygiene?

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Never washing, always brushing.

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You all right there, Chef?

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No, you're doing well. That's fantastic.

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OK, so this is a posh version of mushrooms on toast.

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We're going to be doing mushrooms on toast with

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kind of like a chicken liver parfait or pate to go on it.

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It is kind of a cheeky, easy, quick one to do.

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So these are chicken livers that I have just soaked in milk overnight.

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And that soaking in milk,

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what it does is actually draws any bitterness from the liver.

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So where you have... Livers are quite iron-y.

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That offal... They contain a lot of iron.

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So soaking them in milk helps draw all of that, you know,

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kind of those strong bitter flavours

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that a lot of people don't like with offal.

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Hopefully, this way gets rid of it.

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You are a bit of a big food fan.

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Do you know, you say all that,

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-I've never had anything to do with livers.

-Really?

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I've never had pate, can you believe that?

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-I'm sorry, you've never had pate?

-No.

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My wife loves it, I call it meat jam.

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I sort of... I get away from it.

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I was once taken to an offal restaurant

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and I didn't know what to order.

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-An awful restaurant or an offal restaurant?

-An offal.

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And only thing I could order on the menu was a duck's neck.

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Because I thought it might look a bit like a Peperami.

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So, where is this restaurant? It sounds incredible.

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Well, if I tell you exactly where it is,

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then I've just sort of slated it.

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That's very true. OK.

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And also...

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It doesn't like you want to go back.

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Yeah, so, that's fine, then. I won't say it.

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I've got some red wine

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and I'm just going to reduce that down in a pan with a shallot.

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Shallots, this is a banana shallot.

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It has got a lovely amount of sweetness to it.

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So this is going to go through in the base of our pate.

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-So, you have been a busy boy, Danny. Book writing?

-Yes.

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Yeah, I've been writing a new book. That has kept me busy.

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My little boy keeps me busy.

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And when is the new book out?

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Tomorrow, so this is book eve right now.

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Book eve. Is this an exciting time?

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It is. It is sort of slightly nerve-racking

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because for such a long time a book just sits on your computer

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and you are the only person who sees it and one day you press send

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and you lose all control.

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-So, it is. Tomorrow will be...

-What is the name of the book?

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It is called Who Is Tom Ditto?

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-OK, and what is it about?

-It is about a man named Tom Ditto.

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-Yeah.

-And he...

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So many books and films and things begin with someone being

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left by their girlfriend or their wife, and in this one,

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he gets home and there is a note from his girlfriend and it says,

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"I have not left you, but I have gone."

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So he has to work out what that means and where she has gone

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and what he does from now on.

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He meets a very strange group of people,

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and that is when it becomes hopefully quite exciting.

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-But I'll find out tomorrow.

-What sort of book is it, a comedy?

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It's hopefully funny, you know.

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Thank you very much. You can have a seat back down there, Chef.

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-You have earned your keep, you can stay.

-That's good.

-Well done.

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Yeah, it's funny, hopefully. It's a mystery. A little bit of romance.

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-A bit like your life.

-Very similar to mine, yeah.

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Mysterious and romantic, yeah. Very similar to mine.

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-Nailed you. Absolutely.

-Yeah.

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So, you have been a very busy man producing

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television from an early age.

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Yeah, I did a lot of producing back in the day, and radio producing.

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Yeah, working with the likes of Ross Noble and The Mighty Boosh.

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The Mighty Boosh, of course, yeah. I first saw them in a room

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above a pub with, like, sort of 12 other people.

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And, you know, they remain two of the funniest people out there.

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And then I did... Yeah, so, radio presenting,

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TV presenting, just different things.

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But never cooking anything to do with liver,

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-as I've said.

-This is kind of a cheap and easy...

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What we're making here is liver butter almost.

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What we are doing, we're going to fry these livers.

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We're going to blend them in a mixer, mix them in with some melted

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butter, some of this red wine and shallots that is reducing down.

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We're going to blend them altogether and then we are going to sit

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them in a pot, basically, and spread them on the toast when it is done.

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-OK.

-So what I've got here as well... I've got the St George's mushrooms.

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They have gone into a pan.

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And we're just frying them off - a little bit of oil,

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a little bit of butter. The butter gives a beautiful colour to them.

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And then we are going to cook them

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down with a little bit of chicken stock.

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Now, I don't know what you make of using chicken stock, Dave,

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in mushrooms. Are you...?

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Sorry, Rupert.

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Are you always...?

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Yeah, absolutely, great combination.

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You know, a lot of people say that mushrooms taste like meat,

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but I like to think that meat tastes like mushrooms.

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Mushrooms were there first and then meat came along.

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-OK. We'll stick with that.

-OK, yeah.

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I'll pop that on Wikipedia.

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So, what we've got is the chicken.

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As we fried them, we got a nice bit of colour on them.

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They're still a little bit pink in the middle.

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We're going to put them into the blender. Get rid of the pan.

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Get these on here.

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And with this pan, I'm going

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to deglaze it with a little bit of this butter.

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Now, this butter is the butter that actually will set the pate.

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And then into that, I'm going to put in a bit of chopped garlic.

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And then...

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melt it down.

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So, apparently, you are a bit of a big beer fan, is that right?

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You've got a bear that's been launched to go with your book?

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Yeah. I just thought it would be an interesting thing to do.

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I like sort of ticking boxes and going, "Yes, I've done that."

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So, yeah, we brewed a beer.

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I tried to sort of sum up the book in a beer.

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So, the book is set in London and New York,

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so we used American hops and British hops and a new experimental hop.

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And it's an IPA, and India Pale Ale,

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because one of the characters in the book is called Pia,

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and that's an anagram.

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So I think it's the first time a beer has been based

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-entirely on an anagram.

-I love that. So the idea...

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Brewing beer, for any excuse for me... There's, you know...

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There's no reason for an excuse for brewing beer.

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-Yeah, I should have brought one.

-Yeah, you should have brought one.

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-I can't believe you turned up without one.

-Slightly awkward.

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What I'm doing now is just adding a little bit of chicken stock

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to these mushrooms. We're going to reduce them down in the stock.

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What they'll do is they start to absorb,

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like Rupert was saying earlier about the mushrooms not being

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cooked in anything liquid because they absorb it.

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In this case, I want them to absorb it

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and take on all that kind of chicken stock-y flavour.

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We've got the toast going.

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In here, I have my chicken livers,

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my red wine reduction,

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my shallots and my butter.

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And I'm just going to turn it on

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and blend it.

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-We are going to blend it.

-Yes, absolutely.

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-We are going to blend it.

-Join us later, when we blend.

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Join us later... We'll try again.

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Do you want a hand? I'm good with buttons.

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It's on. Sorted. Don't worry.

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Me and technology, we're fine.

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It would've been quicker to brew a beer.

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I was going to make the noise for you.

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OK, so we give that a good whizz.

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Imagine that's been done a long time.

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And then we have this puree that we put into a pot.

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And then into that pot. We're just going to stick it into the fridge.

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And we leave it to set overnight.

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-Right.

-Eight hours preferably.

-So this takes planning.

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Yeah, this bit is planned.

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This isn't stumble home from the pub and knock up a quick...

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No, but maybe... The mushrooms on toast you could probably

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stumble home from the pub. And into it, we're going to wilt some garlic.

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Now, this is wild garlic leaf. Seen this before?

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-No.

-OK, Rupert, can you tell us all about the wild garlic leaf?

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It's a fantastic plant. It grows all over the woodlands and elsewhere.

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In our neck of the woods, Tom, around Stroud, Gloucestershire.

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Stroud, Gloucestershire.

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I'm not sure it grows in the city centre of Gloucester, does it?

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-No, I haven't seen it there.

-I'm not sure you get a lot of foraging

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done in the centre of Gloucester.

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Well, I have picked blackberries there. They grow rather well there.

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-Do they really?

-Well, they get pruned back, you see,

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and there's a lot of tarmac

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for them to, like, get the extra heat from the sunlight.

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I always knew Gloucester was the centre of all foraging.

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Do you need to borrow some money or something?

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Are you all right? Picking blackberries in the town centre...

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So all I've done is put some parsley, some garlic.

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We've just wilted it down.

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And the garlic, the leaf, cooks very quickly, a little bit like spinach.

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We just stir it through the chicken stock.

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So this is the poshest mushrooms on toast.

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-Wow. It smells delicious.

-A little bit of seasoning

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on both cakes. And then the toast.

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I'm going to get a...I have a knife here.

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This, you see, is almost like liver butter.

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So we spread this, there we go, on the toast.

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So, yeah, this is, for you, is going to be one of the first...

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-It's the first time.

-The first time you've ever eaten pate.

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What can I expect from the taste of pate?

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You can expect a kind of beautiful, rich, meaty, irony flavour.

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But I think what you'll predominantly get is this

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beautiful flavour of garlic,

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the St George mushrooms

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that have been fried and poached in chicken stock.

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Guys, come on over.

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You can help Danny just in case he doesn't like his liver.

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-I'm sure I will love it.

-And then on top of that,

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we're going to grate a little bit of Parmesan cheese.

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-Wow, it looks good.

-Garlic, cheese and mushrooms on toast.

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And then a little bit of this garlic flower.

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There you go, guys.

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Get in there, guys. Get in there and eat it.

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Let me know what you think.

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Taste the mushrooms, taste the liver, don't be scared, Danny.

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This is one of my favourite mushrooms, St George's.

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-What are we thinking?

-It goes well with the chicken.

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The chicken's the dragon, the mushroom's St George,

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-it's all working out together.

-I love that, that's fantastic.

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The chicken... That's beautiful. What a lovely link.

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OK, now, in every show we get out

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and about on special spring trips with some of our favourite chefs.

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And today, the delightful Rachel Khoo takes us shopping

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in East London and then makes a crab and kiwi tartare specially for us.

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Springtime is all about fresh colours, vibrant flavours.

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And I've got a couple of ingredients that I need for my spring recipe.

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A couple of kiwis and a lime,

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which are going to bring all those elements to my recipe.

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-Here you go.

-Hey, thanks.

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Thank you.

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Great. Thank you, bye.

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So, my Spring Kitchen recipe is a zingy, fresh crab and kiwi tartare,

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which you can whip up in minutes - very quick to make.

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Start off with some dressed crab - brown and white meat.

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This is the easy option, the cheat's version.

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Much better to do this than pick the crab yourself.

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So I'll just pop the meat in the bowl.

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It's good to use both white and brown meat because you'll get

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lovely flavour as well of a nice texture to your tartare.

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I'm going to add a little bit of lime zest.

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Just add a bit of freshness, a bit of zing.

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Maybe cut it in half.

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So, squeeze in half the juice of a lime.

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And then I'm going to add two kiwis.

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You might not think about using kiwi with crab,

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but actually it works very well.

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I love the bit of acidity you get from the kiwi.

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So, you want to cut your kiwi into small, little cubes.

0:15:350:15:41

So, I got the inspiration for this recipe when I was visiting Bordeaux.

0:15:410:15:45

They grow kiwis in that region.

0:15:450:15:47

And I always thought kiwi, it's something exotic.

0:15:470:15:50

But actually, it's a local fruit in Bordeaux.

0:15:500:15:53

So that inspired me.

0:15:530:15:54

Plus, an hour away from Bordeaux, you hit the Atlantic.

0:15:540:15:59

And they have some amazing seafood as well.

0:15:590:16:02

When the seasons change,

0:16:020:16:04

when you come out of winter and all the heavy stews

0:16:040:16:06

and the heart-warming soups, you really want something which is

0:16:060:16:09

fresh and zingy, something which wakes up your taste buds.

0:16:090:16:14

I think this is the perfect recipe for it.

0:16:140:16:17

OK. Add a little shallot.

0:16:180:16:21

You want to finely chop it. It just gives the tartare a bit of a kick.

0:16:230:16:27

So when you make a tartare,

0:16:270:16:30

a lot of it is about how you chop up your ingredients.

0:16:300:16:33

You want to have an interesting texture.

0:16:330:16:35

And so with this tartare, you've got a lot of things going on.

0:16:350:16:38

You've got, you know, the kiwi which is quite tender

0:16:380:16:40

and soft, then the shallot, which adds a bit of crunch,

0:16:400:16:45

and then obviously the delicate crabmeat.

0:16:450:16:48

Have a little taste.

0:16:480:16:49

If you feel like it needs a little bit more lime juice or lime zest,

0:16:520:16:56

pop a bit more in.

0:16:560:16:57

I think I'll just add a pinch of salt.

0:16:570:16:59

Give it a little stir.

0:17:000:17:03

It's all coming together very nicely,

0:17:030:17:05

but there is one ingredient which is missing.

0:17:050:17:08

We need a crunch factor.

0:17:080:17:10

With some cucumber.

0:17:100:17:12

I've got my cucumber here.

0:17:120:17:14

And you want to take the seeds out just

0:17:140:17:16

because that tends to be the wetter, soggier part.

0:17:160:17:20

Chop this into chunks, same size as your kiwi.

0:17:200:17:24

And then just gently bring that altogether.

0:17:270:17:31

Just be a bit delicate, because if you mix too hard,

0:17:310:17:34

then you'll make the kiwi mushy.

0:17:340:17:36

OK, that is my tartare.

0:17:360:17:39

Have another...

0:17:390:17:41

Mm!

0:17:410:17:43

And slice up my amazing loaf.

0:17:430:17:47

So, I'm just going to toast my bread for a couple of minutes

0:17:560:17:59

until it is golden and then plate up, and we are all good to go.

0:17:590:18:03

I think the toast should be ready.

0:18:070:18:09

No burnt toast here.

0:18:120:18:14

So, I'm going to cut small rounds out of my toast,

0:18:140:18:18

but you could simply slice it into, you know, triangles if you wanted to.

0:18:180:18:23

Press quite hard.

0:18:260:18:27

The rest of the bread, then you can save for croutons.

0:18:290:18:32

Now, just a bit of soft butter.

0:18:340:18:35

So, I'm setting mine up as a starter,

0:18:410:18:44

but you could easily do it more as a snack, so you have

0:18:440:18:48

a bowl of the tartare with, you know, some triangles of toast on the side.

0:18:480:18:53

So, yeah. And then pop some...

0:18:540:18:57

..on your toast.

0:19:000:19:02

So you want to make a nice little mound of tartare.

0:19:020:19:07

Don't worry if it tumbles off,

0:19:070:19:10

just make sure you have got a generous topping of the tartare.

0:19:100:19:14

And that's it - my simple but very spring-like crab tartare.

0:19:140:19:19

A perfect way to kick off a spring menu.

0:19:240:19:27

Mm! Really fresh.

0:19:310:19:33

Thank you very much, Rachel, that looked beautiful, fresh,

0:19:410:19:44

very spring-like, really nice. Right.

0:19:440:19:46

OK, it's time for Jon to cook.

0:19:460:19:48

Jon, what you going to be doing for us today?

0:19:480:19:50

Yeah, we're going to do, like I said,

0:19:500:19:51

this lovely little shoulder of lamb.

0:19:510:19:53

I'm going to slow roast it.

0:19:530:19:54

It's one of those dishes that I love. You put in the oven,

0:19:540:19:57

you kind of semi-forget about it, leave it in

0:19:570:19:59

the oven for five hours, and then you come back and it is already to go.

0:19:590:20:02

-I love dishes like that. Stick it in, go to the pub.

-Exactly.

0:20:020:20:05

Watch the football. Let's get going, a shoulder of lamb.

0:20:050:20:07

OK, so first we'll have you prep the monk's beard for me.

0:20:070:20:10

-OK, so this is monk's beard.

-That monk's beard.

0:20:100:20:12

Like I said, not many people have seen this,

0:20:120:20:14

but it is just one of those things that is in season for four weeks.

0:20:140:20:18

It's the perfect time of year for this. This is the season for it.

0:20:180:20:22

-That is a monk's beard.

-How wonderful.

0:20:220:20:24

-That is a monk's beard.

-Exactly.

0:20:240:20:28

Is it what you were thinking it was going to be?

0:20:280:20:30

Yes, it's exactly what I thought it would be.

0:20:300:20:32

-It looks nice, doesn't it? It looks really good.

-OK.

0:20:320:20:35

And it is a little shoot as well.

0:20:350:20:36

It's very similar to samphire, I think is the best way to describe it.

0:20:360:20:40

It's got that sort of, like, saltiness

0:20:400:20:42

and iron-y flavour to it, don't you think?

0:20:420:20:44

-Anything you can add to that, Rupert?

-Yeah. I think

0:20:440:20:46

one of the really special things about it is the structure of it.

0:20:460:20:49

It's the way that it has these little sort of spaces,

0:20:490:20:51

these vacuoles inside the plant, so when you eat it,

0:20:510:20:53

it sort of bursts into your mouth. I think that's the magic about it.

0:20:530:20:57

-Can you eat it raw?

-I'll eat it raw now, we'll find out.

0:20:570:21:00

Eat it raw and find out, I love that. It's like a dare show.

0:21:000:21:04

-Exactly, called Eat It Raw.

-Have you eaten it raw, Danny?

0:21:040:21:07

Yeah, a little bit.

0:21:070:21:08

Are we insured for Danny to eat raw monk's beard, do we know?

0:21:080:21:11

-It's like grass.

-It's very much like grass.

0:21:110:21:13

So what we have done with this lamb, we have seasoned it up,

0:21:130:21:16

put a bit of salt and pepper on there.

0:21:160:21:17

Now, big joints like this,

0:21:170:21:19

I like to bring out about an hour beforehand, season them up.

0:21:190:21:22

You know, big roasting joints, they're amazing.

0:21:220:21:24

It helps with the caramelisation, when it comes up to temperature.

0:21:240:21:27

-At room temperature before you put it into the pan.

-Exactly.

0:21:270:21:29

We're trying to get a lovely

0:21:290:21:31

bit of colour on to the lamb, trying to season it up.

0:21:310:21:33

We don't have to worry too much cos we'll put it in the oven

0:21:330:21:36

and, like I said, halfway through, we are going to remove the lid

0:21:360:21:39

and then that will get a nice golden caramelisation still going on.

0:21:390:21:42

So just seal it off. And then in this, I'm going to add some onions.

0:21:420:21:47

Again, keep it simple, keep them whole.

0:21:470:21:50

Try and get little onions like this, this is beautiful.

0:21:500:21:53

They go in.

0:21:530:21:54

You keep them whole like that and you'll roast those for five hours.

0:21:550:21:59

Can you imagine, the lamb... It's going to become nice and tender

0:21:590:22:02

and soft at the same time as the meat.

0:22:020:22:04

In goes the garlic as well.

0:22:040:22:05

Quite a lot of garlic in this one.

0:22:050:22:08

Again, this garlic is going to become nice and sweet.

0:22:080:22:11

Pop some thyme in there.

0:22:110:22:13

And then what we're going to do is add a bit of chicken stock.

0:22:140:22:18

That goes in.

0:22:180:22:20

Pop a lid on it.

0:22:210:22:23

-Simple as that.

-And that is going to go into the oven for five hours.

0:22:230:22:26

-There we go, in the oven for five hours.

-I love that.

0:22:260:22:28

-So, Jon, you are Jamie's head chef at Fifteen restaurant.

-I am.

0:22:280:22:32

How long have you been there?

0:22:320:22:34

-I've been there for over a year now.

-OK.

-It's been great.

0:22:340:22:37

I came on board last year.

0:22:370:22:39

Did a little bit of a revamp of the restaurant -

0:22:390:22:41

we looked at the menu, how we could change it a little bit.

0:22:410:22:44

Cos it did start off, Fifteen, as more of an Italian-style kind of...

0:22:440:22:47

Exactly, yeah. Which is great. You know, I love Italian food.

0:22:470:22:51

I still look to Italy for lots of references.

0:22:510:22:54

-Monk's beard.

-Hence, monk's beard, which is great.

0:22:540:22:58

But we just thought it would be great for the apprentices to see

0:22:580:23:00

a little bit more of what we are cooking in the British Isles.

0:23:000:23:03

I think that is really important to see.

0:23:030:23:05

-So you were working for the great Fergus Henderson before, right?

-Yes.

0:23:050:23:08

I was a bit worried when you started mentioning about offal that he

0:23:080:23:12

was going to mention my restaurant before.

0:23:120:23:14

-This could be a little bit awkward.

-It was you!

0:23:140:23:16

I went to this restaurant where it was all offal.

0:23:160:23:18

You're thinking, "Oh, my God, it was me."

0:23:180:23:20

Yeah. Danny recognised me. "Oh, I recognise you from somewhere."

0:23:200:23:23

If you have noticed, Danny has gone very quiet.

0:23:230:23:27

-There we go.

-I'm still trying to process all this monk's beard.

0:23:270:23:30

-So, Jon, you started there.

-Yeah, exactly.

0:23:330:23:35

And Jamie saw you there, you kind of hooked up again.

0:23:350:23:39

We're old school friends, we hooked up again.

0:23:390:23:41

We lost contact for a while, but he came in for a bite to eat

0:23:410:23:44

and we... We have the same love of food.

0:23:440:23:47

It's very easy talking to him about food

0:23:470:23:49

because he is passionate like I am.

0:23:490:23:51

We like the same sort of ingredients and we get excited

0:23:510:23:53

about the same sort of projects as well.

0:23:530:23:55

And the apprenticeship scheme is still going strong?

0:23:550:23:58

Oh, it's amazing.

0:23:580:23:59

It's incredible. I'm really proud of them. I think...

0:23:590:24:02

We've got a really good year. They're really into their food.

0:24:020:24:06

Once you are into your food, you are kind of halfway there for me.

0:24:060:24:09

You know, the teaching is the second easiest bit.

0:24:090:24:11

The passion has got to be there.

0:24:110:24:13

And I think I have got a good group of apprentices this year.

0:24:130:24:16

Yeah, well, I have to say, I actually spent the day with you,

0:24:160:24:18

well, with your team at Fifteen. And it was an eye-opener for me.

0:24:180:24:22

The guys were fantastic, I thought.

0:24:220:24:24

And you know, the biggest thing that I was impressed by was

0:24:240:24:26

actually the standard of the food.

0:24:260:24:28

-I just thought it was phenomenal.

-Thank you.

0:24:280:24:30

-Dishes that were just all about flavour and taste.

-Exactly.

0:24:300:24:33

Once you do that, you're there.

0:24:330:24:35

So what we are going to do with this, a bit interesting.

0:24:350:24:37

People may use this at home. Yogurt and lamb together is classic.

0:24:370:24:40

You see it a lot in Turkish food.

0:24:400:24:42

We are going to do it with this dish as well.

0:24:420:24:44

What I'm going to do is just put a little bit of yogurt

0:24:440:24:46

-on the bottom of the plate.

-That kind of dairy acidity

0:24:460:24:48

-in yogurt helps it cut through the richness of the lamb.

-Exactly.

0:24:480:24:51

And like we're saying, we know lamb is quite fatty,

0:24:510:24:54

but what we have added balsamic vinegar to the lamb as well,

0:24:540:24:56

it's just kind of the sharpness and sweetness from the balsamic vinegar

0:24:560:25:00

-cuts through it as well.

-So what type of yogurt is it?

0:25:000:25:02

It is just a normal, natural yogurt. That's all we're using today.

0:25:020:25:05

So then, this monk's beard...

0:25:050:25:06

Basically, I just blanched it for about 30 seconds.

0:25:060:25:09

And then I have mixed it with some torn up mint leaves,

0:25:090:25:12

seasoned it up and I'm just going to stick it on the side.

0:25:120:25:16

You can see the look and the colour of the lamb,

0:25:160:25:18

-it looks absolutely fantastic.

-It smells delicious.

0:25:180:25:21

When you're carving through something and you're starting to...

0:25:210:25:24

Yeah, it's amazing. It's nice and sticky.

0:25:240:25:26

-And a lot of the colour has come from the balsamic glaze.

-Exactly.

0:25:260:25:29

And that's what I was saying. Three quarters of the way through, we

0:25:290:25:32

add the balsamic vinegar and we just keep topping it up.

0:25:320:25:34

So the thing with balsamic vinegar, you imagine it is going to

0:25:340:25:37

be highly acidic, but because it's balsamic,

0:25:370:25:39

-it has got that sweetness, as it reduces down...

-Exactly.

0:25:390:25:42

I love using balsamic vinegar in a lot of pastries as well.

0:25:420:25:45

-In pastry work?

-Yeah.

-It goes well with strawberries, doesn't it?

0:25:450:25:48

It goes so well with strawberries.

0:25:480:25:49

It's just that acidity sometimes with something sweet,

0:25:490:25:52

it really lifts it up.

0:25:520:25:53

So, like you say, just added some mint to monk's beard,

0:25:530:25:56

lemon oil. Very simple. Lemon juice, olive oil, that's it.

0:25:560:25:59

Looks fantastic.

0:25:590:26:01

And what we want to do again is just add some of these onions as well.

0:26:010:26:05

Whole roast onion. Come on, guys, come on over. Are we lamb fans?

0:26:050:26:09

-Yeah, yeah.

-And a little bit of cooked monk's beard.

0:26:090:26:13

You haven't got to have it raw again, it's OK.

0:26:130:26:15

There we go. And like you say, it's just nice and sweet. It's delicious.

0:26:150:26:19

-It looks absolutely incredible, doesn't it?

-It does look brilliant.

0:26:190:26:22

Go on in, guys, get on in there.

0:26:220:26:24

This is what I love about the foraging guys.

0:26:240:26:27

He looked at the lamb and went, "Yeah, nice."

0:26:270:26:29

I'm going straight for the free stuff.

0:26:290:26:32

I'm going for the stuff that I can find outside.

0:26:320:26:34

Anyone of us chefs would go straight for the meat.

0:26:340:26:36

"Oh, the monk's beard is nice."

0:26:360:26:37

The forager goes straight for the garden stuff.

0:26:370:26:39

-These are my friends, yeah.

-These are your friends.

0:26:390:26:42

Yeah, my only friends.

0:26:420:26:44

Like I say, it's springtime. It's really colourful there as well.

0:26:440:26:47

-Are we all happy? We like it?

-It's brilliant.

-Superb.

0:26:470:26:50

Whilst we eat this, we are

0:26:500:26:52

going to take a dip into the BBC food archive and join Raymond Blanc

0:26:520:26:55

for a masterclass in how to make the perfect glazed lemon tea cake.

0:26:550:26:59

But first he is off enjoying the patisseries of Paris.

0:26:590:27:02

Raymond has come to Paris,

0:27:080:27:10

home of pastry and fine food.

0:27:100:27:12

It's incredible to see all these shops, all about food.

0:27:130:27:16

Every one of them is about food, about wine, about pastry,

0:27:160:27:19

vegetables...

0:27:190:27:20

They celebrate food. They love food.

0:27:200:27:23

And it's all over the place, in every single shop. It's incredible.

0:27:230:27:28

I feel famished already.

0:27:280:27:30

I am so famous that my name is even here - boudin blanc.

0:27:310:27:35

The patisseries of Paris date back to the early 19th century,

0:27:380:27:42

when bakers began to emulate the pastries that

0:27:420:27:44

until then only the aristocracy could afford.

0:27:440:27:47

Many patisseries in Paris have closed in recent years,

0:27:480:27:51

but those that survive are amongst the most innovative

0:27:510:27:54

and celebrated in the world.

0:27:540:27:55

-Laurent, bon jour.

-Ah! Bon jour!

0:27:550:27:58

Raymond has come to visit Laurent Duchene.

0:27:580:28:01

Once Raymond's pastry chef,

0:28:010:28:02

he is now one of France's most renowned patissiers.

0:28:020:28:05

-That's really good.

-Good to see you.

-Same, same.

0:28:050:28:08

I'm very proud that you're here.

0:28:080:28:09

I'm even more proud to see what you've achieved.

0:28:090:28:12

-The raspberry, you have some...

-Look at that!

0:28:120:28:15

-Glorious, absolutely glorious.

-You like this one?

0:28:150:28:18

OK. You want this one.

0:28:180:28:20

Panna cotta.

0:28:200:28:22

-Fondant de chocolate.

-Fondant de chocolate.

0:28:220:28:25

THEY SPEAK IN FRENCH

0:28:250:28:29

I don't have a big family, but I'm a gourmand. What can I do?

0:28:290:28:33

Raymond's recipe is a lemon tea cake -

0:28:450:28:47

thick slices of sponge

0:28:470:28:49

laced with lemon juice, coated in a sweet and zesty glaze.

0:28:490:28:53

I think today was heart-warming,

0:28:560:28:59

cos I hear many parents with kids -

0:28:590:29:02

the kids still love to partake in the baking process,

0:29:020:29:06

so I wish I had a little chap here to help me and I could show you.

0:29:060:29:12

Actually, I'm going to find one.

0:29:120:29:14

First, Raymond needs 240g of plain flour.

0:29:150:29:19

Adam!

0:29:200:29:21

There's only 239g of flour. Can you please give me 1g.

0:29:210:29:26

Yeah, OK.

0:29:260:29:28

It's all over my apron, that's where it is.

0:29:280:29:30

The difference between baking and cooking -

0:29:320:29:36

a few grams could make a great deal of difference.

0:29:360:29:39

-Next, he adds 300g of caster sugar to five whole eggs.

-Zest of lemon.

0:29:410:29:46

Then the juice and zest of three lemons.

0:29:460:29:49

And have all the beautiful flavour.

0:29:490:29:51

Voila!

0:29:510:29:54

Next, 140g of double cream and 80g of melted butter.

0:29:540:29:58

Just warm, just warm, not boiling.

0:29:590:30:03

A little bit of airiness is good. That's what I'm doing -

0:30:030:30:06

I'm just beating air into it.

0:30:060:30:09

Voila.

0:30:090:30:10

So now a little bit of rum into my butter.

0:30:110:30:15

You don't want too much,

0:30:150:30:16

just a little bit of flavouring to support the lemon juice, OK?

0:30:160:30:19

The liquid is added to the flour

0:30:210:30:23

with half a teaspoon of baking powder.

0:30:230:30:25

You need to mix it really well.

0:30:250:30:28

When it's heating,

0:30:290:30:30

the lemon's going to give all of its flavour to the biscuit, OK?

0:30:300:30:34

The batter goes into a lined loaf tin

0:30:370:30:39

to bake for 50 minutes at 180 degrees.

0:30:390:30:41

Oh, lovely, fluffy.

0:30:500:30:52

What I'm going to do here is to give it our festive look

0:30:530:30:57

so it looks really beautiful.

0:30:570:30:59

Voila.

0:31:010:31:03

The cooled loaf is generously brushed with melted apricot jam.

0:31:030:31:07

This is the professional touches which makes a great deal...

0:31:070:31:11

Not all the difference, but a great deal of difference.

0:31:110:31:13

All we need to do now is to glaze it with the lemon icing.

0:31:130:31:17

Make sure there is no pips.

0:31:190:31:21

To finish, a layer of soft icing made by combining lemon juice,

0:31:220:31:26

zest and icing sugar

0:31:260:31:28

and warming gently.

0:31:280:31:29

Voila.

0:31:310:31:32

Glace it.

0:31:340:31:35

Layering icing over jam creates a sweet and soft glaze.

0:31:360:31:40

Hello, my darling. Could I have two teas, please?

0:31:470:31:50

It's...

0:31:520:31:53

The smell is really absolutely delicious.

0:31:550:31:58

Merci, bravo. Merci.

0:31:580:32:00

Thank you, Chef.

0:32:170:32:19

Looks nice. Nice, lemony colour and gold on the outside.

0:32:210:32:24

The zest on the glaze is nice.

0:32:260:32:28

You don't have, as well, to put all the icing on the top.

0:32:280:32:31

Just on its own, it's perfect.

0:32:310:32:33

It's lovely, cheers.

0:32:330:32:34

Adam, Adam, like that.

0:32:360:32:38

Look even worse.

0:32:380:32:39

Thank you very much, Raymond.

0:32:440:32:46

There's nothing better than a Frenchman

0:32:460:32:47

doing some classic French food.

0:32:470:32:49

It's absolutely stunning and Raymond's just a legend,

0:32:490:32:51

so, OK, we're going to finish today with doing a pigeon dish.

0:32:510:32:55

It's a wood pigeon dish.

0:32:550:32:57

We're going to be doing some mousseron mushrooms,

0:32:570:32:59

or what else were they called?

0:32:590:33:00

Fairy ring champignon.

0:33:000:33:02

Which is the English version,

0:33:020:33:03

although the champignon bit at the end

0:33:030:33:05

doesn't sound very English to me, but we'll go with it.

0:33:050:33:07

So, mousseron mushrooms, a little bit of bacon, some lettuce,

0:33:070:33:11

some peas. Peas just coming into season. What do we know about peas?

0:33:110:33:14

You've got to eat them soon as you pick them.

0:33:140:33:16

Eat them soon as you pick them.

0:33:160:33:17

Let's get them podded, we're going to get them cooking.

0:33:170:33:20

I'm going to get the pigeon. This is wood pigeon.

0:33:200:33:24

For me, if you can get good wood pigeon,

0:33:240:33:26

they're one of the best things we can have.

0:33:260:33:27

They're plentiful and they're available all year round.

0:33:270:33:31

They're not seasonal and they taste fantastic.

0:33:310:33:34

They one thing you've got to make sure you do with them, though,

0:33:340:33:37

is not overcook them.

0:33:370:33:39

If you overcook them, they get a bit liver-y, don't they, Chef?

0:33:390:33:41

I prefer to cook them under more than over, cos as you say,

0:33:410:33:44

there's no way back there.

0:33:440:33:47

No, that's it. It's way better to have it under than over.

0:33:470:33:50

You can always keep it cooking.

0:33:500:33:52

Wood pigeon like this, one per person is enough.

0:33:520:33:54

You ever had wood pigeon before, Danny?

0:33:540:33:56

I don't think so, no. Not even at that offal restaurant I went to.

0:33:560:33:59

By the way, you know we're all joking - we're all going,

0:33:590:34:01

"Ah, wouldn't it be funny if it was your restaurant

0:34:010:34:03

"that you worked at?" and I asked you off-camera

0:34:030:34:05

what the name of that restaurant was.

0:34:050:34:07

I can reveal, it was that restaurant.

0:34:070:34:09

THEY LAUGH

0:34:090:34:11

And you were cooking.

0:34:110:34:13

You may have cooked my duck's neck.

0:34:130:34:16

-Moving swiftly on...

-Move on, Tom, please.

0:34:160:34:19

We are going to cook this wood pigeon

0:34:210:34:22

by putting a little bit of butter on the top

0:34:220:34:25

and then seasoning it with a bit of salt and a bit of pepper.

0:34:250:34:27

A lot of chefs would actually go through the rigmarole

0:34:270:34:30

of searing this up in a pan

0:34:300:34:31

and all that sort of thing beforehand.

0:34:310:34:33

From our point of view, we're just going to stick it

0:34:330:34:35

straight in the oven for eight minutes.

0:34:350:34:39

Nice and hot, very hot oven.

0:34:390:34:41

And then after eight minutes, we're going to take it out

0:34:430:34:46

and we're going to leave it to rest.

0:34:460:34:48

That's very important. That resting process is very important.

0:34:480:34:51

OK, we need to dice some bacon for lardons.

0:34:520:34:56

Now, petit pois a la Francaise is a classic French kind of dish.

0:34:560:35:01

It's something that works very, very well with peas.

0:35:010:35:05

It's one of those things that sums up summer for me.

0:35:060:35:09

Summer and spring.

0:35:090:35:11

I think so, exactly that.

0:35:110:35:12

And the mint, we're going to be using the mint...

0:35:120:35:15

to go for it, because, again, it has one of those...

0:35:150:35:17

Mint starting to come through now.

0:35:170:35:19

One of those fresh flavours. Fantastic, isn't it?

0:35:190:35:21

There's a lot of members of the mint family coming out right now.

0:35:210:35:24

It's a wonderful family.

0:35:240:35:25

No poisonous members of that family.

0:35:250:35:27

There's no poisonous members of mint.

0:35:270:35:29

You can always recognise it by the square stem.

0:35:290:35:32

-OK.

-And the orchid-shaped flower.

0:35:320:35:34

-What else is in the mint family, then?

-Nettles.

0:35:340:35:37

-Really?

-Dead nettles, yeah. Basil.

0:35:370:35:39

-And you can nettles, can't you?

-Absolutely.

0:35:390:35:41

-Yeah, I love nettles.

-Yeah, they make a great soup.

-Yeah.

0:35:410:35:46

They make a great soup.

0:35:460:35:47

So I'm going to put a little bit of butter in this pan.

0:35:470:35:49

We're going to add the bacon to it.

0:35:490:35:52

We're going to sweat it down and begin to break down

0:35:520:35:55

all the bacon fats.

0:35:550:35:57

They're slowly going to come out and that kind of flavour from the bacon

0:35:570:36:00

is what we're looking for to go into all of the...

0:36:000:36:05

Into the pan.

0:36:060:36:07

That salt and that...

0:36:070:36:09

..savoury flavour that comes through the mushrooms is fantastic.

0:36:120:36:15

-You can smell that bacon straightaway.

-Yeah.

0:36:150:36:17

OK. And then into there.

0:36:190:36:21

We're going to add the mousseron mushrooms.

0:36:230:36:26

These are really nutty, really woody,

0:36:260:36:28

and where do we normally find these, chief?

0:36:280:36:30

You find those in fields

0:36:300:36:32

in spring and in autumn.

0:36:320:36:34

Quite clearly, you see rings in the fields.

0:36:340:36:38

-Sporting grounds, football pitches.

-Football pitches?

-Yeah.

-Nice.

0:36:380:36:41

I didn't see them when I was on a football pitch.

0:36:410:36:43

Loving the idea of walking around a football pitch and finding them.

0:36:430:36:46

-Yeah!

-Yeah, OK.

0:36:460:36:47

So they're going to sweat down a little bit,

0:36:470:36:49

then we're going to add the peas to that.

0:36:490:36:51

You can see that bacon fat is beginning to mix through it.

0:36:510:36:53

OK, peas go in.

0:36:540:36:57

So, Danny, your new book -

0:36:570:36:58

are you hoping it's going to hit Hollywood like Yes Man?

0:36:580:37:02

Yes Man, yeah, that was made into a film. Who knows? Who knows?

0:37:020:37:06

Jim Carrey was a big star in that movie.

0:37:060:37:08

He was. He was great in that. I couldn't believe when that happened.

0:37:080:37:11

Who knows? Yeah, it would be a wonderful thing,

0:37:110:37:13

but it's not even out yet, so give me a chance.

0:37:130:37:15

Sorry, I didn't mean to put the extra pressure on already.

0:37:160:37:20

But you are a big movie fan, I understand.

0:37:200:37:23

Yeah, I enjoy films. What are you getting at there?

0:37:230:37:26

Well, I'm leaning to your Mastermind appearance.

0:37:260:37:30

Ghostbusters is what you're going for? Yeah.

0:37:300:37:32

Well, I was asked on Celebrity Mastermind

0:37:320:37:34

and everyone else was doing things

0:37:340:37:36

like Russian Bolshevik dances of the 1890s

0:37:360:37:39

and they asked me what I would do

0:37:390:37:41

and I just said, "I will do Ghostbusters."

0:37:410:37:43

-And how well did you do?

-I don't want to boast,

0:37:430:37:46

but I'm going to boast.

0:37:460:37:48

I got them all right with no passes.

0:37:480:37:51

Ask me anything.

0:37:510:37:52

Is that down to research or did you just watch the movie again

0:37:520:37:54

and again and again and again?

0:37:540:37:56

Depressingly, I did do quite a lot of research for it.

0:37:560:37:58

-Really?

-And they didn't ask me any of the things...

0:37:580:38:01

I got very obsessive about it.

0:38:010:38:03

I was finding out box office takings for that film in the Netherlands.

0:38:030:38:07

All this kind of stuff, and nothing like that came up.

0:38:070:38:10

There was one hard question.

0:38:100:38:12

Uh, yeah.

0:38:120:38:13

Jim Carrey, you mentioned earlier, did see the clip of me

0:38:130:38:18

doing Ghostbusters on Mastermind and the one thing he took from it

0:38:180:38:22

was he was just going, "What on Earth is this show?"

0:38:220:38:25

He found it the most terrifying idea,

0:38:250:38:27

the most un-American programme in the world,

0:38:270:38:29

just a man sitting on a chair

0:38:290:38:31

as a camera gets closer and closer to him,

0:38:310:38:33

answering obscure questions that only he cares about.

0:38:330:38:36

Yeah, but I think it's an incredible show.

0:38:360:38:37

It's been running for such a long time as well. I absolutely love it.

0:38:370:38:40

Did you know that Tom Hanks once tried to buy the rights

0:38:400:38:43

to Mastermind and told an American network

0:38:430:38:44

that he wanted to do Mastermind, call it American Mastermind

0:38:440:38:47

and he would host it and they said, "Nah, you're all right."

0:38:470:38:50

-No, really?

-True story.

0:38:500:38:52

That is incredible.

0:38:520:38:54

So you are a big Dan Aykroyd fan, a big Bill Murray fan?

0:38:540:38:59

-All those guys, yeah.

-I have to be honest with you -

0:38:590:39:01

when people come and eat in my restaurant,

0:39:010:39:03

I've been very fortunate, we've had a few stars

0:39:030:39:05

eat in our restaurant and I never, ever ask for autographs.

0:39:050:39:09

I get really embarrassed.

0:39:090:39:10

I worry that they'll never come back if somebody bothers them...

0:39:100:39:13

But?

0:39:130:39:14

-But Bill Murray did come and eat in the restaurant.

-He is a legend.

0:39:140:39:19

He is an absolute legend, so I had to get him to sign a menu

0:39:190:39:22

and in my house now,

0:39:220:39:23

there is a massive Ghostbusters poster signed by Bill Murray.

0:39:230:39:26

Which you're going to give to me. How wonderful(!)

0:39:260:39:30

Do you know a great story about Bill Murray? Apparently he does this.

0:39:300:39:33

No-one knows whether it's true or not,

0:39:330:39:35

but apparently, every now and again, he'll just walk up behind someone

0:39:350:39:38

who's just standing on their own in the street,

0:39:380:39:40

put his hands over their eyes and as they turn round, he just goes,

0:39:400:39:44

"No-one will ever believe you."

0:39:440:39:46

-LAUGHTER

-I love that!

0:39:460:39:48

And walks off.

0:39:480:39:50

I don't think I'm going to try that one.

0:39:500:39:52

I love it,

0:39:520:39:54

but it is a little bit spooky.

0:39:540:39:56

Yeah.

0:39:560:39:57

I think it'd be fine if you're Bill Murray. I'm not sure any of you...

0:39:570:40:00

Could you imagine doing that in Stroud, Rupert?

0:40:000:40:02

-I've done that in Stroud.

-LAUGHTER

0:40:020:40:05

And you're not allowed back?

0:40:060:40:08

You're not allowed out after dark?

0:40:080:40:11

Being here is actually conditions of his bail.

0:40:110:40:13

LAUGHTER

0:40:130:40:16

OK, so the pigeon is being roasted and rested

0:40:160:40:19

and I'm just resting it for about eight minutes.

0:40:190:40:21

I've taken it off the bone. You can still see it's nice and pink

0:40:210:40:24

and I'm just warming it through in a little bit of butter.

0:40:240:40:28

Then I'm going to put a few thyme leaves

0:40:280:40:33

into here.

0:40:330:40:34

Thyme and pigeon go really, really well

0:40:340:40:36

and just be very careful not to overcook it.

0:40:360:40:39

Very gentle heat.

0:40:390:40:41

Pull it to one side.

0:40:410:40:42

Just let it sit in that butter.

0:40:430:40:45

Now, the peas, chicken stock, mousseron mushrooms,

0:40:450:40:49

all beautiful together.

0:40:490:40:51

Into that we're going to put mint, and a lot of mint.

0:40:510:40:53

-A pinch of salt.

-Mmm, I can smell that straightaway.

0:40:530:40:56

A pinch of cracked black pepper.

0:40:560:40:59

Into this, some of the lettuce

0:40:590:41:01

and then we've got a little bit of raw, grated garlic.

0:41:010:41:03

I like using raw, grated garlic going in right at the end.

0:41:030:41:06

What that does, it's got a huge amount of kick

0:41:060:41:08

and if you grate garlic,

0:41:080:41:10

rather than chop it with a knife or hit it,

0:41:100:41:14

what it does, it releases oils slightly differently in the garlic.

0:41:140:41:17

I kind of give it an even more potent flavour,

0:41:180:41:20

which means you haven't got to use as much.

0:41:200:41:22

Take the pigeon breasts out.

0:41:220:41:24

Then just give them a little glaze

0:41:280:41:31

with the thyme-y butter on the top.

0:41:310:41:33

Going to put the petit pois a la Francaise,

0:41:330:41:37

or English peas with French mousserons...

0:41:370:41:41

English peas with French mousserons.

0:41:420:41:45

Bit of mint gone through it.

0:41:450:41:47

For me, that is a bit of a bowl of spring, that.

0:41:470:41:52

Lovely, beautiful, light, fragrant, fresh flavours.

0:41:520:41:56

Going to put the pigeon breasts on the top.

0:41:570:42:00

Again, very careful not to overcook them.

0:42:000:42:02

If you overcook them, they do go very liver-y,

0:42:020:42:04

and then on top, we've got some cucumber flowers.

0:42:040:42:07

Cucumber flowers, obviously from the tops of little baby cucumbers,

0:42:070:42:10

but they give a really nice, fragrant, fresh feel to it.

0:42:100:42:13

Guys, come and have a little taste. Come and have a little look.

0:42:130:42:16

Let me know what you think, get in there.

0:42:160:42:18

-Danny, have a bit of pigeon.

-Great, I will.

0:42:180:42:21

Do you know, when you said cucumber flowers,

0:42:210:42:23

you made an involuntary noise next to me.

0:42:230:42:25

-LAUGHTER

-I just heard...

0:42:250:42:26

It was quite disconcerting. I just heard, "Ahh..."

0:42:260:42:29

"Cucumber flowers!"

0:42:290:42:32

Very unusual.

0:42:320:42:33

I think we've firmly established that Rupert is a big fan

0:42:330:42:36

of everything green and outdoors.

0:42:360:42:39

Everything wild.

0:42:390:42:40

Everything wild. That live on the wild side.

0:42:400:42:43

The pigeon is beautiful. Really lovely.

0:42:430:42:46

Beautiful. OK, and the peas.

0:42:460:42:49

Here's the thing about peas -

0:42:490:42:51

they've stayed nice and fresh, nice and green.

0:42:510:42:53

They take on a kind of chicken liver, chicken stock flavour.

0:42:530:42:56

Loads of bacon going through it. It's absolutely beautiful.

0:42:560:42:59

And can you get the garlic at the end?

0:42:590:43:00

-What's not to love about this?

-He's just making noises again!

0:43:000:43:03

LAUGHTER

0:43:030:43:05

Fantastic, I'm glad you like it.

0:43:050:43:06

Danny, I've got to say thank you very much for coming

0:43:060:43:09

and talking about Ghostbusters. It's amazing.

0:43:090:43:11

OK, that's all we've got time for on today's Spring Kitchen.

0:43:110:43:14

A big thanks to Jon Rotheram, Rupert Burdock and, of course,

0:43:140:43:17

Danny Wallace. And the beautiful Rachel Khoo, thank you very much.

0:43:170:43:20

All our recipes are on the website.

0:43:200:43:22

Please go to bbc.co.uk/springkitchen.

0:43:220:43:26

Thank you all very much for watching and we will see you next time.

0:43:260:43:29

Bye-bye, take care.

0:43:290:43:30

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