0:00:02 > 0:00:04Spring is here and we've got some great seasonal dishes
0:00:04 > 0:00:07to get your taste buds going, and some lovely guests as well.
0:00:07 > 0:00:08It's time for Spring Kitchen.
0:00:29 > 0:00:31Hello and welcome to the show.
0:00:31 > 0:00:33We have a great line-up for you this afternoon.
0:00:33 > 0:00:37We join chefs Angela Hartnett and Luke Holder in the New Forest
0:00:37 > 0:00:40for a masterclass in fresh pasta with chorizo and peas.
0:00:40 > 0:00:44Plus we take a peek into the BBC food archive and join Rick Stein,
0:00:44 > 0:00:48who makes spicy prawns with coconut, mustard seeds and chillies.
0:00:48 > 0:00:51Now, joining me in the studio is a great friend of mine
0:00:51 > 0:00:54and a super chef, it's Paul Ainsworth.
0:00:54 > 0:00:58And also with us is a special Spring Kitchen guest to tell us
0:00:58 > 0:01:01all about the wonderful seafood that's on offer at this time of year.
0:01:01 > 0:01:03It's our very own fish man, Johnny Godden.
0:01:03 > 0:01:05- Hello, you two.- Hi, Tom.- Hello. - How are you doing?
0:01:05 > 0:01:09- Very good, Tom.- It's springtime. Are you happy as a chef, Paul?- Great.
0:01:09 > 0:01:11It is much lighter, fresher, brilliant.
0:01:11 > 0:01:13- Loads of lovely green things.- Yeah. - Those are lovely.
0:01:13 > 0:01:16Apart from fish. What sort of fish have you got? Is it a good time?
0:01:16 > 0:01:20The sea water is warming up, lots of different species are coming in.
0:01:20 > 0:01:24Fantastic. OK. Now, our star guest today is a pop sensation
0:01:24 > 0:01:27who we also discovered was a dab hand at a bit of cookery
0:01:27 > 0:01:31after his stints on Celebrity MasterChef and Hell's Kitchen.
0:01:31 > 0:01:33It's Paul Young. Hello, Paul, how are you?
0:01:33 > 0:01:35APPLAUSE
0:01:35 > 0:01:39- All OK? Big foodie, then. - It's all good.
0:01:39 > 0:01:41I don't quite know how it started, other than travel,
0:01:41 > 0:01:43going around the world,
0:01:43 > 0:01:44thinking, this is great.
0:01:44 > 0:01:48- Finding lovely things to eat. - Yeah.- What a great way to find out.
0:01:48 > 0:01:51OK. So let's see what we've got on offer today.
0:01:51 > 0:01:53Paul, what are you cooking?
0:01:53 > 0:01:56I'll be doing you a lovely Cornish steak with a beautiful spring salad.
0:01:56 > 0:01:58PAUL YOUNG: I like it when you look at me and say that.
0:01:58 > 0:02:00You're doing ME a Cornish steak.
0:02:00 > 0:02:04Absolutely. Embracing peas, broad beans, Cornish new potatoes,
0:02:04 > 0:02:08- radishes, all with an oyster mayonnaise.- Sounds lovely.
0:02:08 > 0:02:11Later on I will be doing a recipe with red mullet and cucumber.
0:02:11 > 0:02:13I am going to pan fry the red mullet
0:02:13 > 0:02:15and serve it with seared cucumber and borage
0:02:15 > 0:02:17with a little bit of a beurre blanc sauce.
0:02:17 > 0:02:21And Johnny is here, because he is my fish guy.
0:02:21 > 0:02:24He also delivers to Paul and in my first recipe, I'm going
0:02:24 > 0:02:26to be using mussels. He can tell us all about them.
0:02:26 > 0:02:29I'm going to cook and you are coming with me, Mr Paul Young.
0:02:29 > 0:02:30Come on, let's head this way.
0:02:32 > 0:02:37OK. So the first dish today is kind of a play on moules mariniere
0:02:37 > 0:02:41so that classic French moules mariniere -
0:02:41 > 0:02:42mussels cooked in white wine.
0:02:42 > 0:02:45Except this time we are going to be doing it
0:02:45 > 0:02:47because we have the West Country massive here.
0:02:47 > 0:02:50Those two boys... You know when you go on a school trip
0:02:50 > 0:02:53and at the back of the coach you have these two naughty boys
0:02:53 > 0:02:56that sit there, flicking sweets at the teacher?
0:02:56 > 0:03:00That is those two. So if you get hit on the back of the head with something, it's one of those two.
0:03:00 > 0:03:02- I don't think you'd be far behind us, Tom!- Exactly.
0:03:02 > 0:03:05You're the ring leader!
0:03:05 > 0:03:09Johnny is from my part of the world, near Gloucester, Paul is not
0:03:09 > 0:03:12originally from the West Country but you've settled down there.
0:03:12 > 0:03:13Yeah, absolutely.
0:03:13 > 0:03:16In honour of that we are doing some mussels that have come from Cornwall
0:03:16 > 0:03:20and we will be cooking them in some fantastic scrumpy cider
0:03:20 > 0:03:23which is instead of using white wine.
0:03:23 > 0:03:27White wine has that beautiful balance of acidity and sweetness,
0:03:27 > 0:03:29in the moules mariniere.
0:03:29 > 0:03:32This scrumpy cider has exactly the same sort of thing.
0:03:32 > 0:03:35It's a nice dry scrumpy cider. I'm going to get the mussels in.
0:03:35 > 0:03:38This is a very hot pan and we are going to steam them
0:03:38 > 0:03:39very quickly in the cider.
0:03:39 > 0:03:42Then we're going to use that cider to make a sauce.
0:03:42 > 0:03:46- The mussels, this time of year, good time of year?- Fabulous time of year.
0:03:46 > 0:03:48These are rope-grown mussels.
0:03:48 > 0:03:53- They are grown off St Austell Bay in Cornwall, which you must be aware of?- Oh, yeah.
0:03:53 > 0:03:55The rope-grown mussels are very good. They're very clean.
0:03:55 > 0:03:59What you do is you set a rope out into the sea,
0:03:59 > 0:04:03and you let the baby mussels attach.
0:04:03 > 0:04:04And they let them grow.
0:04:04 > 0:04:07And they take about two years to get to that edible size.
0:04:07 > 0:04:10- It is quite a process.- Two years to grow the mussels? You see,
0:04:10 > 0:04:13I always thought mussels would be quite a quick thing to get done
0:04:13 > 0:04:15but two years seems like quite a long time.
0:04:15 > 0:04:17At a year, you could eat them, but they would be small.
0:04:17 > 0:04:19You want them plump, like they are now.
0:04:19 > 0:04:22So it is a good two-year cycle before you can eat them.
0:04:22 > 0:04:25I did buy some sea mussels once but they are quite ugly looking
0:04:25 > 0:04:28with all the little attachments. And the girls don't like them.
0:04:28 > 0:04:30- They're not great...- They want a nice clean shell.
0:04:30 > 0:04:34These ones are cleaned. They are put through a machine which takes the barnacles off
0:04:34 > 0:04:36so you have a nice clean mussel, no grit.
0:04:36 > 0:04:42Some of the best mussels come from Cornwall. You would argue that.
0:04:42 > 0:04:44Fowey mussels are very famous.
0:04:44 > 0:04:49The chap doing this now is the man that started Fowey mussels,
0:04:49 > 0:04:51but he has put them at sea.
0:04:51 > 0:04:53So what it is with Fowey, it's grade B waters.
0:04:53 > 0:04:56With these, they are farmed at sea and they are a grade A mussel.
0:04:56 > 0:04:59They are the best in the country, in my opinion.
0:04:59 > 0:05:01There you go, the best mussels in the country.
0:05:01 > 0:05:05You spend a lot of time down in Cornwall, don't you?
0:05:05 > 0:05:08- Paul and Paul, you actually know each other?- We do.
0:05:08 > 0:05:11It is like putting the band back together, it's like a load of mates.
0:05:11 > 0:05:13LAUGHTER
0:05:13 > 0:05:17I had my own Cornwall collective when I did a cookbook about 18 months ago,
0:05:17 > 0:05:20so a lot of it was based down there,
0:05:20 > 0:05:21we even got a deal with the place,
0:05:21 > 0:05:26where they lent me the kitchen so I could do the photography for the book.
0:05:26 > 0:05:30- Yeah.- So I had plenty of trips down there, and then we would try
0:05:30 > 0:05:34and repair over to Paul's place once we had done our work.
0:05:34 > 0:05:37So you have done a cookbook?
0:05:37 > 0:05:41Yes, I did a cookbook about 18 months ago, I based it on my travels.
0:05:41 > 0:05:43Music took me round the world and it was
0:05:43 > 0:05:49kind of a side-effect of being a musician I had never thought of.
0:05:49 > 0:05:50It kind of opened my eyes,
0:05:50 > 0:05:54and instead of being one of those guys that just wanted pizza
0:05:54 > 0:05:58and burgers, we would want to find out what was local and what was good.
0:05:58 > 0:06:01And that was the carrot, if I was getting bored of life
0:06:01 > 0:06:04on the road or doing press - I hated doing press!
0:06:04 > 0:06:09They would book me a restaurant at the end of the day and go, "Don't worry, We're going there."
0:06:09 > 0:06:11Not always posh restaurants,
0:06:11 > 0:06:15the places that...food that represented the area you were in?
0:06:15 > 0:06:16Yeah. If possible.
0:06:16 > 0:06:19I remember going to Portland, Oregon once, and we pulled up...
0:06:19 > 0:06:21We were in a taxi coming from the airport,
0:06:21 > 0:06:26we said to the cabbie, what was the best restaurant in Portland?
0:06:26 > 0:06:30Cabbies don't always know, but he told us it was this place called Jake's Fish Bar.
0:06:30 > 0:06:31We went there,
0:06:31 > 0:06:35and every American I have ever spoken to says they know that place.
0:06:35 > 0:06:36It was amazing seafood. Really nice.
0:06:36 > 0:06:38- Fantastic.- At that younger age,
0:06:38 > 0:06:41I wasn't eating as much fish as I do now,
0:06:41 > 0:06:44- but it was very special.- Yeah.
0:06:44 > 0:06:48That kind of travel led to the cookbook being so fantastic,
0:06:48 > 0:06:51and your enjoyment of food and being in kitchens,
0:06:51 > 0:06:53is that what led you to take part
0:06:53 > 0:06:57- in Celebrity MasterChef and then Hell's Kitchen?- Yes.
0:06:57 > 0:07:00Yeah. To begin with, it was like a sustenance thing,
0:07:00 > 0:07:03and then once I travelled, I thought I could really impress my friends
0:07:03 > 0:07:04if I could do this back home.
0:07:04 > 0:07:08Especially going to New Orleans, I still don't know the good place
0:07:08 > 0:07:10to go to get New Orleans food.
0:07:10 > 0:07:14So I bought a cookbook from Paul Prudhomme,
0:07:14 > 0:07:17who was about the only well-known chef in the 1980s.
0:07:17 > 0:07:20You could not get in his restaurant. So I bought his book
0:07:20 > 0:07:22and started doing it at home.
0:07:22 > 0:07:25Back then, some of that produce was not as easy to find,
0:07:25 > 0:07:28from an American recipe book.
0:07:28 > 0:07:30They would put "heavy cream".
0:07:30 > 0:07:33- I thought, what is that? - Double cream or clotted cream.
0:07:33 > 0:07:36In actual fact, their dairy is not as rich as ours,
0:07:36 > 0:07:37so it was coming out way too thick.
0:07:37 > 0:07:39It is funny you should say that
0:07:39 > 0:07:44because we are going to add a little bit of this dairy into our mussels!
0:07:44 > 0:07:47We have clotted cream, another great West Country thing.
0:07:47 > 0:07:51So this is known as VERY heavy cream.
0:07:51 > 0:07:55- I'll say. Double heavy cream. - Double heavy cream, exactly.
0:07:55 > 0:07:58You have been doing a little bit of baking recently.
0:07:58 > 0:08:00The world has gone mad for baking.
0:08:00 > 0:08:02You have been doing a little bit of your own as well?
0:08:02 > 0:08:04I think we decided to capitalise on the baking,
0:08:04 > 0:08:10so... I've been involved with the children with Cancer UK for a long time,
0:08:10 > 0:08:14and this year the idea was to have a bake club in the month of May.
0:08:14 > 0:08:18So we are trying to encourage everybody to bake stuff at home,
0:08:18 > 0:08:21take it into the office, or get kids to take it into school,
0:08:21 > 0:08:24sell little cakes or sponges they have made,
0:08:24 > 0:08:27and put that money towards Cancer Research.
0:08:27 > 0:08:30These are cakes you have made yourself.
0:08:30 > 0:08:35Yeah...well, it was another collective. That's a lot of cakes.
0:08:35 > 0:08:38Let's see if the Michelin-starred chef likes them.
0:08:38 > 0:08:41What you have to remember, Mr Ainsworth, you have to be nice
0:08:41 > 0:08:45because Paul Young frequently enters into your restaurant.
0:08:45 > 0:08:49- So you have to be nice about his cake.- I was nice about your courses.
0:08:49 > 0:08:51They are lovely.
0:08:51 > 0:08:53I need to start working with sourdough, I love that taste.
0:08:53 > 0:08:56Do you make sourdough, Paul? Do you do sourdoughs?
0:08:56 > 0:09:01- Yeah, on pizza bases. Reganos. - OK, so you do sourdoughs. Fantastic.
0:09:01 > 0:09:03OK.
0:09:03 > 0:09:09OK. What I've got here, I have some carrots, some shallots,
0:09:09 > 0:09:12some celery, and I have sweated it down in a little bit of butter.
0:09:12 > 0:09:15Just stirring in
0:09:15 > 0:09:20at the last minute, a little bit of that very nice, thick,
0:09:20 > 0:09:24West Country clotted cream.
0:09:24 > 0:09:28And then into that, I'm just going to pick a few of these mussels.
0:09:28 > 0:09:30These are great big, beautiful mussels.
0:09:30 > 0:09:32They have been de-bearded, cos nobody wants to eat them.
0:09:32 > 0:09:34This is kind of... I suppose
0:09:34 > 0:09:36it's going to be like a very posh open sandwich.
0:09:36 > 0:09:39I've also chopped up some celery - the leaf from celery,
0:09:39 > 0:09:44because it's much underused - it's really fragrant and delicious.
0:09:44 > 0:09:46I've also done some chervil as well.
0:09:46 > 0:09:49We're just going to mix the whole lot together.
0:09:49 > 0:09:52Could you use clams for that as well?
0:09:52 > 0:10:00Clams, cockles, anything - any shellfish would work beautifully.
0:10:00 > 0:10:01Clams as well.
0:10:01 > 0:10:06For me, they're one of the most fantastic, beautiful shellfish.
0:10:06 > 0:10:08It's quite under-used.
0:10:08 > 0:10:11The problem is there's so many different varieties,
0:10:11 > 0:10:13it's hard to get hold of them.
0:10:13 > 0:10:18OK. So, we're stirring this together, I'm going to season it.
0:10:18 > 0:10:20Mr Ainsworth, if you come over.
0:10:20 > 0:10:24I have a slight problem - the fact that I can't eat this
0:10:24 > 0:10:27because I have a shellfish allergy.
0:10:27 > 0:10:30I look at it and I think that looks absolutely delicious.
0:10:30 > 0:10:33You tell me if it tastes nice, Paul.
0:10:33 > 0:10:35It needs a bit more salt and pepper.
0:10:35 > 0:10:38It's lovely, absolutely stunning.
0:10:38 > 0:10:40You can go away now.
0:10:40 > 0:10:42You stay... You're not going to get the glory!
0:10:42 > 0:10:45I'm going to get the glory of plating it up.
0:10:45 > 0:10:47Could do with a bit more lemon juice. Only joking!
0:10:47 > 0:10:49THEY LAUGH
0:10:49 > 0:10:51Honestly!
0:10:51 > 0:10:54- You don't trust him!- Honestly!
0:10:57 > 0:11:00If there's too much lemon juice, it's Paul's fault.
0:11:00 > 0:11:03Johnny, come on over. Have a little taste.
0:11:03 > 0:11:05How much cider did you put in?
0:11:05 > 0:11:10Just a big splash. Loads of the sea water comes out of the mussels,
0:11:10 > 0:11:14and you end up with this beautiful cidery, musselly clotted cream.
0:11:14 > 0:11:19I can't think of a better representation of the West Country.
0:11:19 > 0:11:21Clotted cream, cider and Cornish mussels.
0:11:21 > 0:11:23Get in there and start eating.
0:11:23 > 0:11:25Dive in and have a taste.
0:11:25 > 0:11:29Before you do that, did you eat one of those cakes?
0:11:29 > 0:11:31I haven't yet.
0:11:31 > 0:11:34You haven't yet? Paul's saving that for pudding.
0:11:34 > 0:11:37The clotted cream's amazing, isn't it?
0:11:37 > 0:11:38In every show,
0:11:38 > 0:11:41we're visiting some of our favourite chefs on their home turf
0:11:41 > 0:11:43for their take on spring ingredients.
0:11:43 > 0:11:46Today, we join chefs Angela Hartnett and Luke Holder
0:11:46 > 0:11:50at their New Forest hotel for a beautiful fresh pasta recipe,
0:11:50 > 0:11:52but first, they need some chorizo.
0:12:05 > 0:12:08So, we're out of winter, doom and gloom,
0:12:08 > 0:12:09spring is upon us,
0:12:09 > 0:12:12which I love because we have so many fabulous ingredients.
0:12:12 > 0:12:13Great time of year for chefs.
0:12:13 > 0:12:16It is, and we're going to get really busy at the hotel.
0:12:16 > 0:12:20We're very lucky here to have all this produce on the grounds.
0:12:20 > 0:12:22We're also lucky to have this smokehouse.
0:12:22 > 0:12:24If we pop down there, we might be able to find
0:12:24 > 0:12:26something a little bit special.
0:12:26 > 0:12:29A little bit special? OK! Looking forward to it.
0:12:33 > 0:12:36These are a spiced pork mix,
0:12:36 > 0:12:39stuffed into ox intestines.
0:12:39 > 0:12:43Then they'll dry out, and, after a few months, they'll turn into these.
0:12:43 > 0:12:45What's the spice mix in here?
0:12:45 > 0:12:49We've got a spicy paprika, with a little bit of chilli,
0:12:49 > 0:12:52fennel seeds, coriander seeds, a little bit of wine.
0:12:52 > 0:12:55They will lose some of the weight.
0:12:55 > 0:13:00Yes, we want them to lose 30-40% of their weight before they're ready.
0:13:02 > 0:13:05We encourage this mould growth on the outside.
0:13:05 > 0:13:07It shows that the sausage is fermenting,
0:13:07 > 0:13:11and that's when we know that sugars are converting into acid.
0:13:11 > 0:13:13That's how we know it's safe to eat.
0:13:16 > 0:13:21White mould is good - we encourage that to grow all around it,
0:13:21 > 0:13:23because that's a sign that fermentation is happening
0:13:23 > 0:13:26and we're getting the results we want.
0:13:28 > 0:13:30- Lovely.- Mmm!
0:13:35 > 0:13:37- How long are they curing? - 18 months.
0:13:37 > 0:13:39They start at around 10kg.
0:13:39 > 0:13:41This is the slow food movement.
0:13:41 > 0:13:45We don't need to do anything with it, we let time naturally ebb away at it.
0:13:45 > 0:13:47We're looking for 30% weight loss.
0:13:50 > 0:13:53We're using the chorizo today, yes?
0:13:53 > 0:13:55Yes. We've got a couple of different types here.
0:13:55 > 0:13:58We've got a fennel salami - that one there.
0:13:58 > 0:14:01Based around the traditional...
0:14:01 > 0:14:03You can see the colour.
0:14:03 > 0:14:05This one looks just about ready to go.
0:14:05 > 0:14:08You can see the slight size difference,
0:14:08 > 0:14:10the mould growth on the outside...
0:14:10 > 0:14:14- This would be perfect for the recipe. - OK. Let's go.- Cool.- Brilliant.
0:14:20 > 0:14:23We're going to do a lovely spring recipe today,
0:14:23 > 0:14:27which is going to be garganelli with home-made chorizo and peas.
0:14:29 > 0:14:31Talk us through the ingredients.
0:14:31 > 0:14:34Obviously, the chorizo from the smokehouse -
0:14:34 > 0:14:38we've removed the skin and it's ready to go.
0:14:38 > 0:14:42Lovely seasonal peas. We've podded them, ready to rock 'n' roll.
0:14:42 > 0:14:44A little bit of flatleaf parsley.
0:14:44 > 0:14:46You're going to be rolling the pasta.
0:14:46 > 0:14:49A bit of Parmesan and butter. Simple.
0:14:49 > 0:14:52Perfect. So, the first thing is to roll out the pasta.
0:14:52 > 0:14:56We make pasta with just yolks and 00 flour.
0:14:56 > 0:15:01Yes, it's the classic Northern Italian style.
0:15:01 > 0:15:02It enriches the pasta.
0:15:03 > 0:15:06Explain the history behind the garganelli.
0:15:06 > 0:15:12Yes. Garganelli - we know it as penne pasta over here in the UK.
0:15:12 > 0:15:16We've got one of these lovely little garganelli boards.
0:15:16 > 0:15:18It's dead simple.
0:15:18 > 0:15:22As the ridges are rolled into the pasta, and the sauce is made,
0:15:22 > 0:15:26- it's great for attaching to cream-based sauces.- OK.
0:15:26 > 0:15:30We don't put too much flour in between it, just a little like that.
0:15:30 > 0:15:33You need it to be a little bit wet so when we roll it,
0:15:33 > 0:15:35it will stick together itself.
0:15:35 > 0:15:39Right, you're on that. I'm going to start doing the sauce.
0:15:39 > 0:15:41- I will jump over here.- Yup.
0:15:41 > 0:15:43To get the garganelli shape,
0:15:43 > 0:15:48all we need to do first of all is to just square off the pasta.
0:15:49 > 0:15:54Around three or four centimetre rectangles.
0:15:56 > 0:15:58Once we've got those in place,
0:15:58 > 0:16:01lay them on top of each other.
0:16:02 > 0:16:05This dish is so quick and easy to do.
0:16:05 > 0:16:08Even if you don't want to do your own home-made garganelli.
0:16:08 > 0:16:11- Yes.- Slice the chorizo down, peas are blanching...
0:16:11 > 0:16:15You do all that while your pasta's cooking.
0:16:15 > 0:16:18As we're just rolling this and sealing this,
0:16:18 > 0:16:22what's important is that square points down away from the board,
0:16:22 > 0:16:24so you get that nice finish.
0:16:24 > 0:16:26They look incredible.
0:16:26 > 0:16:30Yes. You can see how those ridges are going to take up that sauce.
0:16:31 > 0:16:33Right, so our peas are blanching.
0:16:33 > 0:16:36Because it's so quick, we're just going to blanch them
0:16:36 > 0:16:39and then put them straight into the sauce.
0:16:39 > 0:16:43Just a bit of olive oil in the pan, just a small amount
0:16:43 > 0:16:46because you've got the natural fat from the chorizo.
0:16:46 > 0:16:49And a little bit of garlic oil as well.
0:16:49 > 0:16:52- It's a bit of a one pan wonder, isn't it?- Yes.
0:16:52 > 0:16:54I love a one pan wonder.
0:16:54 > 0:16:58- Less washing up, all the better! - It just works.
0:16:58 > 0:17:04We have some garlic in there and let our chorizo melt down quickly.
0:17:08 > 0:17:12I add some of the blanching liquid.
0:17:13 > 0:17:17We don't want it to be overcooked.
0:17:17 > 0:17:20Keep it still soft like that.
0:17:20 > 0:17:24Then we'll finish it as soon as we put our pasta in.
0:17:24 > 0:17:26Put the peas down there.
0:17:27 > 0:17:30- I'd better hurry up! - Yes, if you could, Chef.
0:17:30 > 0:17:34We'll get our pasta water boiling. That's ready to go.
0:17:34 > 0:17:36I'm going to put these ones down now.
0:17:37 > 0:17:39So, nice boiling water.
0:17:39 > 0:17:42- Have you got enough? - Give me those last couple.
0:17:44 > 0:17:45That's perfect.
0:17:47 > 0:17:49One more.
0:17:49 > 0:17:53Our chorizo is there. Add a little bit of our peas in there.
0:17:56 > 0:17:58A little touch of cream and butter, please, Luke.
0:17:58 > 0:18:00A little knob of butter.
0:18:00 > 0:18:01A little bit like that.
0:18:05 > 0:18:06OK.
0:18:09 > 0:18:10It smells lovely.
0:18:10 > 0:18:15Literally, I only added a tiny amount of cream and butter.
0:18:15 > 0:18:17Bit of parsley to add right at the end.
0:18:19 > 0:18:20Little bit of fresh pepper.
0:18:25 > 0:18:29Then our garganelli - just literally cooks in a matter of minutes.
0:18:29 > 0:18:32- You're just setting the egg yolk in there, aren't you?- Yes.
0:18:32 > 0:18:36That's how you want it - all tossed together.
0:18:36 > 0:18:41And finally, a little bit of the Parmesan.
0:18:41 > 0:18:44You really cannot do without that.
0:18:44 > 0:18:45Goes with everything.
0:18:45 > 0:18:48OK, right. A plate, please, good man.
0:18:48 > 0:18:53And just some of that pasta water. That gives it a little...
0:18:54 > 0:18:56What we love to do at the restaurant
0:18:56 > 0:19:01is be able to just pour the dish out.
0:19:01 > 0:19:02Beautiful.
0:19:02 > 0:19:04Beautifully, like that.
0:19:04 > 0:19:07Little bit of fresh Parmesan on top.
0:19:07 > 0:19:11- So there we go. Fresh garganelli with peas and chorizo.- Perfect.
0:19:13 > 0:19:17- Angela, this looks lovely. - Let's have a try.
0:19:17 > 0:19:18Not bad pasta, chef!
0:19:20 > 0:19:22Mmm, that is lovely.
0:19:22 > 0:19:23Spring is in the air.
0:19:27 > 0:19:29Thank you very much, Angela and Luke.
0:19:29 > 0:19:31That looked absolutely incredible.
0:19:31 > 0:19:35Most impressive was the salami shed! What more could you want?!
0:19:35 > 0:19:39It's somebody else's turn to cook, and it's going to be Paul Ainsworth.
0:19:39 > 0:19:40What are you going to be doing, chief?
0:19:40 > 0:19:45OK. I've got a lovely Cornish sirloin steak. Beautiful Dexter.
0:19:45 > 0:19:48- Dexter beef?- Dexter cattle.
0:19:48 > 0:19:50We've got some lovely oysters,
0:19:50 > 0:19:53which we were talking about earlier.
0:19:53 > 0:19:55St Austell, Fowey, we got these from Porthilly.
0:19:55 > 0:19:58We're going to make an oyster emulsion.
0:19:58 > 0:20:01I'll get going on that. You get going on your steak.
0:20:01 > 0:20:05And then we've got the radishes, the peas and the broad beans.
0:20:05 > 0:20:07We're going to do a salad.
0:20:07 > 0:20:09Yes, we're going to make it slightly different.
0:20:09 > 0:20:12We'll use mayonnaise, as you would for a potato salad,
0:20:12 > 0:20:13but we'll keep it separate.
0:20:13 > 0:20:18And we'll have that lovely combination of beef and oyster.
0:20:18 > 0:20:20Beef and oyster, very classic.
0:20:20 > 0:20:22Yes, it's delicious.
0:20:22 > 0:20:26I've put the oil on the steak, as opposed to on the char-grill.
0:20:26 > 0:20:28It goes straight on.
0:20:28 > 0:20:31Very important that the meat is room temperature
0:20:31 > 0:20:33and not fridge cold.
0:20:33 > 0:20:36So it's come up to temperature.
0:20:36 > 0:20:38It's almost warm in the middle already.
0:20:38 > 0:20:42Absolutely. So you've got what we call the cooking temperature
0:20:42 > 0:20:43through the middle.
0:20:43 > 0:20:46And we're going to cook it beautifully pink -
0:20:46 > 0:20:47a nice medium rare.
0:20:47 > 0:20:50OK. And I'm going to make this oyster mayonnaise.
0:20:50 > 0:20:53This is basically the oysters - we're going to blend them
0:20:53 > 0:20:56with a little bit of Dijon mustard
0:20:56 > 0:20:58in a hand blender.
0:20:58 > 0:21:03And then we'll slowly emulsify this water.
0:21:03 > 0:21:05Absolutely.
0:21:05 > 0:21:10Paul, you need to wash your hands if we're going to do this steak.
0:21:10 > 0:21:12- Yes.- I'll have a little look.
0:21:12 > 0:21:14I'm just going to turn that for you.
0:21:15 > 0:21:18Now we're going to make this oyster emulsion.
0:21:18 > 0:21:24So, this is oysters, Dijon mustard, in a hand blender.
0:21:24 > 0:21:26Slowly add oil.
0:21:29 > 0:21:34That's it, until you get a nice, thick mayonnaise consistency.
0:21:34 > 0:21:37Exactly as happened in rehearsal!
0:21:37 > 0:21:38Exactly like that!
0:21:39 > 0:21:42Paul, that oyster mayonnaise,
0:21:42 > 0:21:47do you do any other dishes in the restaurant where you use that?
0:21:47 > 0:21:51Yes, we've got one on right now. We can pair it with lots of things.
0:21:51 > 0:21:55It's not necessarily always the oyster flavour.
0:21:55 > 0:21:57It's that lovely sea freshness,
0:21:57 > 0:22:00which is going to go beautiful with potatoes, radishes.
0:22:00 > 0:22:04The trick with the steak, Tom, is not to move it too much
0:22:04 > 0:22:07and just let it beautifully caramelise.
0:22:07 > 0:22:09The reason I put a thin layer of oil is because
0:22:09 > 0:22:12then the smoke is going back into the steak.
0:22:12 > 0:22:16So, this is like a tartare dressing.
0:22:16 > 0:22:19A fine dice of shallot...
0:22:20 > 0:22:25This is what I'm going to make, a lovely rapeseed oil dressing
0:22:25 > 0:22:28to go with our lovely spring vegetables.
0:22:28 > 0:22:34So that tartare is kind of a classic steak garnish.
0:22:34 > 0:22:36Yes, absolutely.
0:22:36 > 0:22:40Padstow is very busy at this time of year.
0:22:40 > 0:22:42Easter must have been very busy?
0:22:42 > 0:22:44Extremely busy.
0:22:44 > 0:22:50It was a long Easter and we're going into the May Day celebrations.
0:22:50 > 0:22:53It's a great time of year for us.
0:22:53 > 0:22:58It does get quiet for us in January, February and March,
0:22:58 > 0:23:01- so it's nice to be busy again. - Yes, sure.
0:23:01 > 0:23:04Paul, have you seen a difference after the floods?
0:23:04 > 0:23:09That emulsion has come together, I've just put it in the fridge.
0:23:09 > 0:23:11Rest assured, it has actually worked this time!
0:23:11 > 0:23:13Thank you!
0:23:13 > 0:23:18So these are radishes that you've brought from Cornwall with you?
0:23:18 > 0:23:24I have. We've got an amazing grower half a mile from the restaurant
0:23:24 > 0:23:29and he grows a good amount of vegetables for us.
0:23:29 > 0:23:32We just loving using it, especially at this time of year
0:23:32 > 0:23:36with all the different styles of radish that we get.
0:23:37 > 0:23:39Absolutely beautiful.
0:23:39 > 0:23:42So, different types of white radish, pink radish,
0:23:42 > 0:23:44and what are these long ones here?
0:23:44 > 0:23:46They're almost like little carrots,
0:23:46 > 0:23:49but they have the same characteristics
0:23:49 > 0:23:51as the breakfast radishes.
0:23:51 > 0:23:53That nice sort of pepperiness.
0:23:53 > 0:23:57- I suppose this is like a mooli, is it?- Yes!
0:23:57 > 0:23:59- A baby mooli.- Very much so.
0:23:59 > 0:24:02And when you get these lovely tops, which are delicious,
0:24:02 > 0:24:06we're going to almost use that as our salad as well.
0:24:06 > 0:24:09You'll see, as this salad comes together.
0:24:09 > 0:24:11Our steak is just doing wonderfully now.
0:24:11 > 0:24:15Johnny, this time of year, what kind of oysters are these?
0:24:15 > 0:24:17These are the rock oysters.
0:24:17 > 0:24:21The native oysters are finished, but Paul was saying earlier,
0:24:21 > 0:24:25they're from Porthilly, an estuary that runs from Padstow to Wadebridge.
0:24:25 > 0:24:29What happens is the bloke actually put them in big sacks
0:24:29 > 0:24:30when they're little babies,
0:24:30 > 0:24:34and when the estuary comes in, they grow, and he turns them over
0:24:34 > 0:24:36so they get bigger and bigger.
0:24:36 > 0:24:39They're fantastic this time of year, really good quality.
0:24:39 > 0:24:44- Good. Do they need to be purged? - Absolutely.
0:24:44 > 0:24:48Any shellfish, especially from an estuary,
0:24:48 > 0:24:51grade B waters, will have to go into a purification tank
0:24:51 > 0:24:56and be UV-ed for about 48 hours to kill any bacteria in the shellfish.
0:24:56 > 0:24:59- UV?- UV.- What does UV mean?- Sunbeds!
0:24:59 > 0:25:04- So the oysters have to go on a sunbed!- That's right!
0:25:04 > 0:25:09So, what I've got here, Tom, Cornish new potatoes.
0:25:09 > 0:25:10Right bang in with spring.
0:25:10 > 0:25:13We've got peas - I'm not going to blanch those.
0:25:13 > 0:25:16You know when you just eat them out of the pod?
0:25:16 > 0:25:18It gives the salad a lovely texture.
0:25:18 > 0:25:23- OK. So, this is a very raw, crunchy texture here?- Yes.
0:25:23 > 0:25:24Broad beans.
0:25:24 > 0:25:27When you pop them, just pick the baby ones for the salad.
0:25:27 > 0:25:29Use the larger ones to make soup.
0:25:29 > 0:25:32Put some oil into this?
0:25:32 > 0:25:36Yes, some rapeseed oil into there, and a little bit of garlic.
0:25:36 > 0:25:39- Half a clove of garlic. - Grated? Smashed up? Chopped?
0:25:39 > 0:25:41Finely grated, please.
0:25:41 > 0:25:46So that's our steak. That's it. It's all about the resting.
0:25:46 > 0:25:50We'll just warm it up when we're ready to bring the dish together.
0:25:50 > 0:25:52OK, so just rest the steak up.
0:25:52 > 0:25:56Now, you're got lots of fantastic producers down your way in Cornwall.
0:25:56 > 0:25:58It's a great area.
0:25:58 > 0:26:01You looked at Johnny then,
0:26:01 > 0:26:05questioning the fact that your fish man is great, I love that!
0:26:05 > 0:26:06You know what they say, Paul!
0:26:06 > 0:26:10It's a fantastic area for farms and produce.
0:26:10 > 0:26:12The West Country is brilliant for that.
0:26:12 > 0:26:16And, as a restaurateur, to be based down there, it must be brilliant.
0:26:16 > 0:26:19Like we were saying about the farm up the road,
0:26:19 > 0:26:21that we get a lot of vegetables from,
0:26:21 > 0:26:23this steak that we're using -
0:26:23 > 0:26:25we have an amazing butcher in Launceston.
0:26:25 > 0:26:28This steak is from near Truro.
0:26:28 > 0:26:30We're very fortunate. Great lamb...
0:26:30 > 0:26:34We've not really been known for pork in the West Country
0:26:34 > 0:26:37but the pork coming through now, we've got amazing saddlebacks,
0:26:37 > 0:26:40middle whites down there, so, like you were saying,
0:26:40 > 0:26:43we're very privileged to have the produce that we've got.
0:26:43 > 0:26:45It is fantastic area.
0:26:45 > 0:26:49We actually... Even though I'm based just outside London,
0:26:49 > 0:26:52we actually take a lot of produce from the West Country
0:26:52 > 0:26:54because it's so strong and rich,
0:26:54 > 0:26:57with great farmland, and surrounded by coastline.
0:26:57 > 0:27:00Perfect for you, Johnny!
0:27:00 > 0:27:02The best fish in the world.
0:27:02 > 0:27:07- Me and you, Paul, we've known each other a long time.- We have, Tom.
0:27:07 > 0:27:10In 1998, I first walked into a kitchen,
0:27:10 > 0:27:14and I was actually Paul's sous-chef in 1998.
0:27:14 > 0:27:18I was a sous-chef for the great Gary Rhodes.
0:27:18 > 0:27:21Paul was there as a fresh-faced young commis.
0:27:21 > 0:27:25He still has the fresh face - he still looks about 17!
0:27:25 > 0:27:30But he's grown up, gone on to great things.
0:27:30 > 0:27:34You left Gary's and you went on to work for Gordon,
0:27:34 > 0:27:39- and then for the great Marcus Wareing as well.- Yes, good times.
0:27:39 > 0:27:41And now has a Michelin star of your own.
0:27:41 > 0:27:47Yes. It's been a great journey. I've worked for some fantastic people.
0:27:47 > 0:27:48How are we getting on?
0:27:48 > 0:27:53We're there. It's important when you're resting the steak,
0:27:53 > 0:27:56you see how the juice is coming, just turn it
0:27:56 > 0:27:59so the juices run back through the meat.
0:27:59 > 0:28:01You don't have to heat it back up.
0:28:01 > 0:28:05I always get asked that question - if you rest it, it goes cold.
0:28:05 > 0:28:08It doesn't, just lovely room warmth.
0:28:08 > 0:28:11- I'll get the oyster mayonnaise. - Lovely.
0:28:11 > 0:28:15We can actually use the one that I made, Paul,
0:28:15 > 0:28:16because this one actually worked!
0:28:17 > 0:28:22The one you made before was delicious! Slightly soupy!
0:28:22 > 0:28:25The new one's delicious!
0:28:25 > 0:28:30This is what I love about Paul being one of my great mates.
0:28:30 > 0:28:32We spend a lot of time with each other and away,
0:28:32 > 0:28:36and the fact that at one point I was his boss,
0:28:36 > 0:28:39but that doesn't stop him taking the Mick.
0:28:39 > 0:28:41You've got to love that.
0:28:41 > 0:28:45- So, we need to get this out now, Paul.- Absolutely.
0:28:45 > 0:28:48Oyster mayonnaise onto the plate. You've got your salad going.
0:28:48 > 0:28:50- There we are.- I'll put the salad into the bowl.
0:28:50 > 0:28:53I've just put some of that tartare dressing we've made
0:28:53 > 0:28:57with that beautiful rapeseed. Another great British ingredient.
0:28:57 > 0:29:01Yeah, rapeseed oil is fantastic. I'm a huge fan of it.
0:29:01 > 0:29:04I'll just wash my hands and we're ready to go.
0:29:04 > 0:29:07- You're going to slice the steak. - Yes.
0:29:07 > 0:29:09Get ready to eat, guys.
0:29:09 > 0:29:11I'm throwing peas at the cameraman!
0:29:11 > 0:29:15Sorry, boys! You can have them later!
0:29:15 > 0:29:17Going to put the salad on the side.
0:29:18 > 0:29:21Come on, guys. Come on up.
0:29:21 > 0:29:25Paul's slicing his steak. Let's hope it is not overcooked!
0:29:25 > 0:29:28Look at that, Chef. You taught me well!
0:29:28 > 0:29:30You taught me well.
0:29:32 > 0:29:34Brilliant, brilliant. Beautiful steak.
0:29:34 > 0:29:37Then we dress it with the salad immediately.
0:29:37 > 0:29:40Dig in. You do not want it to sit for too long.
0:29:40 > 0:29:43We are just going to have that in there.
0:29:43 > 0:29:47Take some more of that lovely dressing, over the top.
0:29:47 > 0:29:49Almost like a salsa verde.
0:29:49 > 0:29:53- Very similar.- There we are. There we have it.
0:29:53 > 0:29:55Help yourself.
0:29:55 > 0:29:59Cornish steak, oyster mayonnaise and a beautiful spring salad.
0:29:59 > 0:30:04- Delicious.- Happy with that? Happy with that, Johnny?
0:30:04 > 0:30:07- Try a bit of that.- A bit of that oyster mayonnaise.
0:30:07 > 0:30:10Radishes and potatoes.
0:30:10 > 0:30:12That is lovely.
0:30:12 > 0:30:16OK, While we eat this, let's take a trip into the BBC's food
0:30:16 > 0:30:20back catalogue as Rick Stein rustles up some spicy prawns in India.
0:30:23 > 0:30:27There's something about a curry that's all pervading.
0:30:27 > 0:30:31Just the thought of it ignites a longing deep inside us.
0:30:32 > 0:30:37It is the only food I can think of where the sense of smell works
0:30:37 > 0:30:41so wonderfully well with memory and imagination.
0:30:41 > 0:30:43At the mere mention of the word, I sense turmeric,
0:30:43 > 0:30:47coriander, garlic and cumin.
0:30:47 > 0:30:51No other food I know gives the taste buds such a roller coaster ride.
0:30:55 > 0:30:57For nearly three months,
0:30:57 > 0:30:59I travelled all over India, tasting curries
0:30:59 > 0:31:03and watching cooks, trying to find out their secrets,
0:31:03 > 0:31:06because curry is full of complexities
0:31:06 > 0:31:11and it's taken very seriously here and I wanted to show that there's
0:31:11 > 0:31:16more to curry than three pints of lager and a prawn vindaloo.
0:31:17 > 0:31:19First-class curry, Ricky.
0:31:20 > 0:31:23So back at the little house on the lagoon,
0:31:23 > 0:31:26it's time to cook a brilliant prawn curry I had at a restaurant in Kolkata.
0:31:26 > 0:31:31And as soon as I tasted it, I said, "I've got to cook that."
0:31:33 > 0:31:37Gosh, it's really hot today, but I love where I'm cooking.
0:31:37 > 0:31:41Now, I've just added some mustard oil into this very lovely pan.
0:31:41 > 0:31:44When you first see the amount of mustard that goes
0:31:44 > 0:31:49into Bengali cooking, you think, that is far too much,
0:31:49 > 0:31:52and you have to get used to the flavour of mustard seed.
0:31:52 > 0:31:55It's not like the flavour of our hot English mustard.
0:31:55 > 0:31:58It's that really bitter, pungent flavour which comes
0:31:58 > 0:32:02when you whizz up the seeds, because the seeds are little,
0:32:02 > 0:32:05like, cases that encase this wonderful, slightly moist
0:32:05 > 0:32:10but very, very vigorous flavour which is in all Bengali cooking.
0:32:13 > 0:32:16It's really important, I think, in all Indian cooking,
0:32:16 > 0:32:20cook your onions for a long time at a moderate heat
0:32:20 > 0:32:24so they don't burn but they get this lovely brown colour.
0:32:26 > 0:32:32Then, in a blender, grind up a couple of ounces of mustard seed into a coarse paste.
0:32:32 > 0:32:35That'll give this dish of prawns and coconut a real hot zing.
0:32:38 > 0:32:40You don't want to blend them too much
0:32:40 > 0:32:43cos that becomes a very sort of smooth puree,
0:32:43 > 0:32:45you need a little bit of warp and weft in it,
0:32:45 > 0:32:48a bit of mustard husk in there.
0:32:48 > 0:32:50Good. Right, my onions are nearly done.
0:32:50 > 0:32:53Now turmeric. A teaspoonful.
0:32:53 > 0:32:56Experienced curry cooks never overdo the turmeric.
0:32:56 > 0:32:59It has a way of dominating the other flavours.
0:33:01 > 0:33:02Then coconut milk.
0:33:02 > 0:33:04And this is made fresh out here
0:33:04 > 0:33:08but if I was at home, I wouldn't hesitate to use a tin from the supermarket.
0:33:11 > 0:33:14And next, of course, the mustard paste.
0:33:14 > 0:33:19So even from this far it's sort of catching the back of my throat.
0:33:19 > 0:33:21And as I keep saying,
0:33:21 > 0:33:24that flavour that, you know, it's like so much in cooking,
0:33:24 > 0:33:28the first time you taste something we're all a bit conservative.
0:33:28 > 0:33:30And you think, "Oh, I'm not going to like that",
0:33:30 > 0:33:32and then after a while you think, "I can't have enough of it".
0:33:32 > 0:33:34And that's the case with mustard.
0:33:34 > 0:33:37And next, the grated coconut.
0:33:45 > 0:33:48About a teaspoon of salt.
0:33:48 > 0:33:51Stir that in and now the prawns.
0:33:51 > 0:33:55And while it's cooking I'm just going to chop up some green chillies.
0:33:55 > 0:34:00The vexed question of whether you leave the seeds in or take 'em out.
0:34:00 > 0:34:04You know, I like spicy but I must say, a couple of these recipes,
0:34:04 > 0:34:07I'm sort of sending the recipes home back to Padstow
0:34:07 > 0:34:10and my son Jack is testing a lot of them.
0:34:10 > 0:34:13And this particular one he sent me the e-mail saying,
0:34:13 > 0:34:17"Delicious, Dad, but nobody could eat it. Too hot."
0:34:17 > 0:34:19And I think the problem really is...
0:34:19 > 0:34:21That's about three or four chillies,
0:34:21 > 0:34:25The problem really is that I've just got a bit immune to chilli.
0:34:25 > 0:34:27So it's up to you.
0:34:30 > 0:34:33But for me and for the guys that drink lots of beer
0:34:33 > 0:34:38and like our prawn vindaloo as hot as possible, leave 'em in.
0:34:46 > 0:34:49Thank you very much. That's your next-door neighbour.
0:34:49 > 0:34:53- Smashing in India. I love Rick Stein.- He's incredible.
0:34:53 > 0:34:56Throughout this series, we are showcasing some real key
0:34:56 > 0:35:00seasonal ingredients that are at their absolute best this time of year.
0:35:00 > 0:35:03Today I'm going to be doing a recipe with pan-fried red mullet,
0:35:03 > 0:35:07- seared cucumber. I need Paul Ainsworth to make a beurre blanc for me.- Absolutely.
0:35:07 > 0:35:10That is the first thing you're going to do.
0:35:10 > 0:35:13Red mullet, this is a fantastic fish.
0:35:13 > 0:35:16Very seasonal. Quite hard to get hold of. Is that right, John?
0:35:16 > 0:35:18Really difficult to get hold of.
0:35:18 > 0:35:21Through the winter months, you hardly see it,
0:35:21 > 0:35:23and as soon as it goes into spring, they show up.
0:35:23 > 0:35:27- Very nice. Especially day boat ones like that.- This is beautiful.
0:35:27 > 0:35:30You were telling me about this in rehearsal,
0:35:30 > 0:35:33the slight yellow colouring on top of the fish.
0:35:33 > 0:35:37You can see it there where the scales have been taken off,
0:35:37 > 0:35:42but red mullet have three yellow stripes going down the middle of it.
0:35:42 > 0:35:47If you have one for more than two days, the yellow stripes
0:35:47 > 0:35:50disappear, so you know you have a nice fresh one when you see them.
0:35:50 > 0:35:54So you're looking for beautiful red and yellow.
0:35:54 > 0:35:58- Red and yellow. - Where do they come from?
0:35:58 > 0:36:01Just off Looe in Cornwall.
0:36:01 > 0:36:03They are inshore boats.
0:36:03 > 0:36:06They're only there for 12-15 hours, the boats.
0:36:06 > 0:36:12- Only?- That's not long in fishing terms.- A lot of boats go out for longer.
0:36:12 > 0:36:14Two to three weeks in some cases.
0:36:14 > 0:36:19- Imagine there are fish that are three weeks old.- Packed on ice.
0:36:19 > 0:36:24But these little day boats, literally for 12 hours,
0:36:24 > 0:36:27when it comes in it is fresh.
0:36:27 > 0:36:30You can get it to the plate quite quickly.
0:36:30 > 0:36:34Quite a delicious flavour, considering what it feeds on.
0:36:34 > 0:36:37If you knew what they sort of feed on.
0:36:37 > 0:36:41Yes, they are bottom feeders, but a lot of them do taste nice.
0:36:41 > 0:36:44You mean they are at the bottom of the ocean.
0:36:44 > 0:36:46- LAUGHTER - You always have to do that.
0:36:46 > 0:36:49They go down and feed off what is at the bottom, a bit like crabs.
0:36:49 > 0:36:53Crabs taste delicious as well but they literally are the dustbins of the sea.
0:36:53 > 0:36:57Red mullet are the same. But I think it's a really good, beautiful fish to eat.
0:36:57 > 0:37:00We have got red mullet here and it is in the pan.
0:37:00 > 0:37:03Instead of red mullet, you could use gurnard.
0:37:03 > 0:37:08Gurnard is a fantastic fish, again from Cornish waters.
0:37:08 > 0:37:12Yes, you get red gurnards in the summer months.
0:37:14 > 0:37:16They are a smashing fish,
0:37:16 > 0:37:19they work very well, very similar to red mullet.
0:37:19 > 0:37:21A fraction of the price.
0:37:21 > 0:37:25OK. To go with the red mullet, I'm going
0:37:25 > 0:37:27to cook a little piece of cucumber.
0:37:27 > 0:37:29Not often that people cook cucumber.
0:37:29 > 0:37:35I have taken the top of it off and exposed the lovely seeds.
0:37:35 > 0:37:39I will put them in a pan, it has some oil in, and I am going to fry it.
0:37:40 > 0:37:42These seeds go toasty.
0:37:45 > 0:37:50It is like, I suppose, cucumber popcorn, that flavour comes through.
0:37:50 > 0:37:54You can keep the cucumber for sandwiches.
0:37:54 > 0:37:57We are just doing it for here.
0:37:57 > 0:38:01Paul, you have a new album coming out.
0:38:01 > 0:38:05Yes, it is not a Paul Young album, it is Los Pacaminos,
0:38:05 > 0:38:09a band which I have had for 22 years.
0:38:09 > 0:38:13Longer than the Beatles, and still nobody knows us.
0:38:13 > 0:38:16Really, I didn't want people to know us.
0:38:16 > 0:38:19I wanted it to stay in bars and small theatres,
0:38:19 > 0:38:26but we made this new album and it is too good to waste, so I decided
0:38:26 > 0:38:30to get a proper record company, an official release date,
0:38:30 > 0:38:33and promote it as, like, a side project.
0:38:33 > 0:38:36Do you sing in the band or do you play an instrument?
0:38:36 > 0:38:39I do both, but I wanted to get back to being in a band.
0:38:39 > 0:38:42The one thing I missed the most... I was a reluctant solo star.
0:38:42 > 0:38:45I took the deal because it was offered, but I was very happy
0:38:45 > 0:38:48being in a band, which was the Q-Tips, a soul band,
0:38:48 > 0:38:51and I wanted to get back to being in a band.
0:38:51 > 0:38:52So it is kind of soul music?
0:38:52 > 0:38:56No, no, no. Not at all, it is just the feeling of being with your friends.
0:38:56 > 0:38:59- Right.- I did not want to just be the front guy.
0:38:59 > 0:39:02I am choosing Jamie because he sings and plays the guitar.
0:39:02 > 0:39:04Drew is a great songwriter with a lovely voice.
0:39:04 > 0:39:05We chop and change.
0:39:05 > 0:39:08If you think, like, Mark Ronson would put an album out,
0:39:08 > 0:39:11He has got Amy Winehouse on one track and somebody else on another track.
0:39:11 > 0:39:15We write the songs, we choose the person who is good to sing that song.
0:39:15 > 0:39:17You could do something for the three of us.
0:39:17 > 0:39:22- Do a duet together. - All in blue shirts, all of us. We look like a band.
0:39:22 > 0:39:24A very bad boy band.
0:39:24 > 0:39:27You could be the dancer, Paul.
0:39:27 > 0:39:29Show us some moves.
0:39:29 > 0:39:33It is so much fun to do. We've got stand-ins.
0:39:33 > 0:39:36Jamie is going to go off with Tom Jones soon.
0:39:36 > 0:39:39We get Robbie McIntosh, who was in the Pretenders
0:39:39 > 0:39:42and Paul McCartney's band.
0:39:42 > 0:39:46We had Jim Cregan, who was in Rod Stewart's band.
0:39:46 > 0:39:49We had Hamish Stuart from the Average White Band
0:39:49 > 0:39:51playing bass couple of nights ago.
0:39:51 > 0:39:55It is so much fun that once somebody has done it once,
0:39:55 > 0:39:57they want to do it again.
0:39:57 > 0:40:00OK, so just a quick recap of what we have got here.
0:40:00 > 0:40:04The cucumber is being fried here. It has got a lovely,
0:40:04 > 0:40:09really toasty colour, and that flavour almost goes nutty.
0:40:09 > 0:40:12Into that, put a little knob of butter and some salt,
0:40:12 > 0:40:15and what Paul has done is made a classic beurre blanc.
0:40:15 > 0:40:18And what he has done is he has put some shallots in
0:40:18 > 0:40:21and covered them with white wine vinegar.
0:40:21 > 0:40:24He has reduced it down, given it a little blend,
0:40:24 > 0:40:26gently incorporated some butter.
0:40:26 > 0:40:30- Do you need a whisk?- Yes, thank you.
0:40:30 > 0:40:33Paul is trying to use a spoon rather than using a whisk.
0:40:33 > 0:40:36This is the great thing about chefs, we use a spoon for everything.
0:40:36 > 0:40:38Isn't that right, Paul?
0:40:38 > 0:40:41Works for everything. It's not working with a whisk.
0:40:44 > 0:40:46Childhood memories of growing up, Paul -
0:40:46 > 0:40:48what sort of food did you have?
0:40:50 > 0:40:53Quite basic food. My mum made a mean Irish stew.
0:40:55 > 0:40:57It was all the usual growing up things.
0:40:57 > 0:40:59I was slow to appreciate food.
0:40:59 > 0:41:03That did not happen until late teens, early 20s.
0:41:03 > 0:41:06OK. OK.
0:41:06 > 0:41:08What has happened is this red mullet,
0:41:08 > 0:41:10I have just flicked it over, we have
0:41:10 > 0:41:15a nice crispy skin, finish it with a little splash of butter,
0:41:15 > 0:41:18then give it a little slice of lemon juice,
0:41:18 > 0:41:21little splash in there, then we are going
0:41:21 > 0:41:23to baste it up.
0:41:23 > 0:41:25Just finish that cooking.
0:41:25 > 0:41:28What happens if you add butter at the end rather than the
0:41:28 > 0:41:31beginning, all those kind of buttermilks in the pan boil.
0:41:31 > 0:41:35It steams it from the bottom upwards.
0:41:35 > 0:41:40You have a nice, crispy beautiful skin. Unfortunately the three
0:41:40 > 0:41:42little yellow marks have gone,
0:41:42 > 0:41:45but we have a lovely, beautiful red mullet there.
0:41:47 > 0:41:50The cucumber has been toasted and fried.
0:41:50 > 0:41:52It has that lovely flavour.
0:41:52 > 0:41:58Paul has got beurre blanc, this classic French sauce
0:41:58 > 0:42:01which goes with fish very well.
0:42:01 > 0:42:05You could use that for any fish you wanted.
0:42:05 > 0:42:07It goes really well with most fish dishes.
0:42:10 > 0:42:14You could use smoked butter if you like. It goes very well.
0:42:15 > 0:42:19With meat, you could use a smoked butter dish, with perhaps chicken or pork.
0:42:19 > 0:42:25A bit of that cucumber, nice piece of fish on the side.
0:42:25 > 0:42:28- That sauce there.- That sauce there. Look at that.
0:42:28 > 0:42:31Everything has been way better than in rehearsal. You can come back.
0:42:33 > 0:42:36Little bit of the butter sauce on the top.
0:42:36 > 0:42:38That is beautiful.
0:42:38 > 0:42:40We are going to put some borage cress on there.
0:42:40 > 0:42:42I am not normally a massive cress fan,
0:42:42 > 0:42:45but borage cress tastes of cucumber,
0:42:45 > 0:42:47so it has got this beautiful cucumbery taste.
0:42:47 > 0:42:49Come on over, guys.
0:42:49 > 0:42:52Then we've got these beautiful little cucumber flowers
0:42:52 > 0:42:54that can sit on the top.
0:42:54 > 0:42:56You've got this cucumber... Get in there and start eating.
0:42:56 > 0:42:59- Knives and forks, help yourselves. - Here we go again.
0:42:59 > 0:43:04We have beautiful red mullet, beurre blanc, toasted cucumber.
0:43:04 > 0:43:07Get in there and have a little taste. Skin nice and crispy.
0:43:07 > 0:43:11The flavour of that red mullet is amazing.
0:43:11 > 0:43:14Very meaty, quite powerful and quite strong.
0:43:14 > 0:43:17Happy? Love it? Mm-mm-mm.
0:43:17 > 0:43:19Loads of "Mm"s. That's great.
0:43:19 > 0:43:22That is all from us on Spring Kitchen today.
0:43:22 > 0:43:25A massive thank you to Paul Ainsworth, Johnny Godden and
0:43:25 > 0:43:29Paul Young. And of course, Angela Hartnett and Luke Holder.
0:43:29 > 0:43:32All of the recipes are available on the website.
0:43:32 > 0:43:36Go to bbc.co.uk/springkitchen.
0:43:36 > 0:43:38Thanks for watching. See you next time.