0:00:02 > 0:00:04It's springtime and we've got some great recipes
0:00:04 > 0:00:08and guests to celebrate the new season. Welcome to Spring Kitchen.
0:00:28 > 0:00:30Hello and welcome.
0:00:30 > 0:00:33We have a great line-up of food and chat for you this afternoon.
0:00:33 > 0:00:37We're heading to Padstow in Cornwall to join Jack Stein,
0:00:37 > 0:00:40yes, that is Rick's son, who cooks up a special razor clam treat
0:00:40 > 0:00:43with some early spring herbs, especially for us.
0:00:43 > 0:00:46And his four-legged companion gets stuck in too!
0:00:46 > 0:00:49Plus, we are dipping into the BBC archive for a pear
0:00:49 > 0:00:52and almond tart from the lovely Lorraine Pascale.
0:00:52 > 0:00:56Now, joining me in the studio is a chef who is a great friend of mine.
0:00:56 > 0:01:01People call him the Yummy Brummy, I'm not so sure, it's Glynn Purnell.
0:01:01 > 0:01:03- Hello. You all right?- Not too bad.
0:01:03 > 0:01:05As usual, we have a spring kitchen guest to tell us
0:01:05 > 0:01:08about the glorious produce available at this time of year.
0:01:08 > 0:01:11Today it's our very own green-fingered maestro,
0:01:11 > 0:01:14Diarmuid Gavin. Hello to the two of you.
0:01:14 > 0:01:17- You OK? - A fantastic time of the year.
0:01:17 > 0:01:20It is a fantastic time of year. We're very happy to be here.
0:01:20 > 0:01:23Joining our spring table today is a British actor best known
0:01:23 > 0:01:28for his role as PC Peter Noakes in the BBC drama, Call the Midwife.
0:01:28 > 0:01:33- It's Ben Caplan. Hello.- Hello. - Welcome to the show.
0:01:33 > 0:01:35- Thank you very much.- Big food fan? - I'm a big food fan.
0:01:35 > 0:01:38I'm here to get some tips.
0:01:38 > 0:01:44Plenty of tips from Glynn, I'm sure. What is your favourite thing?
0:01:44 > 0:01:49Fan of chicken and fish, a bit of lamb. Experimenting with stuff.
0:01:49 > 0:01:52- Trying new things. - I know what is coming up.
0:01:52 > 0:01:53A bit of fish and lamb is good.
0:01:53 > 0:01:56Experimenting, there will be a couple of things
0:01:56 > 0:01:59coming from Glynn's way you may not have seen before.
0:01:59 > 0:02:01Glynn, tell us what you'll be doing?
0:02:01 > 0:02:05We are going to poach some fish in coconut milk, turbot with chilli and lemon grass.
0:02:05 > 0:02:10We will serve it with confit asparagus in salted butter
0:02:10 > 0:02:12and serve it with frozen lettuce.
0:02:12 > 0:02:16That looks amazing and incredible.
0:02:16 > 0:02:20Later on, I'll be making a spring recipe using watercress.
0:02:20 > 0:02:23I will make watercress soup using a soft pickled quail's egg
0:02:23 > 0:02:25and garlic croutons to garnish it.
0:02:25 > 0:02:28There it is. Bright green, lovely spring flavours.
0:02:28 > 0:02:31Hopefully we'll get it the same as that.
0:02:31 > 0:02:33- Looks fantastic.- It looks great.
0:02:33 > 0:02:37Diarmuid, you brought in lovely stuff for us today.
0:02:37 > 0:02:40Things in the garden. Things that you are growing. What do we have here?
0:02:40 > 0:02:43Incredible time of the year. The soil is heating up.
0:02:43 > 0:02:47Everybody wants to have a go. Luckily, we had sunshine recently.
0:02:47 > 0:02:51I brought a couple of unusual things that I'm sowing at the moment.
0:02:51 > 0:02:55Radish rat's tails. They grow out of the ground.
0:02:55 > 0:02:58You don't eat a bulbous root. They grow on a little stem.
0:02:58 > 0:03:04- Can you eat the leaves?- It's mainly, for the radish, funnily enough!- OK.
0:03:06 > 0:03:13Cucamelon, this incredible plant. It's only a tiny little thing there.
0:03:13 > 0:03:18That will grow into a plant that produces little globe cucumbers
0:03:18 > 0:03:20that taste like a melon.
0:03:20 > 0:03:23They look like tiny little watermelons.
0:03:23 > 0:03:26- But they are a cucumber. - And they're delicious, as well.
0:03:26 > 0:03:27Great taste of them.
0:03:27 > 0:03:32We have strawberry spinach and a sunflower.
0:03:32 > 0:03:34That will grow into a sunflower?
0:03:34 > 0:03:37That will be all the way up there by the end of summer.
0:03:37 > 0:03:39It looks like we have a way to go.
0:03:39 > 0:03:43Something that is readily available now is wild garlic
0:03:43 > 0:03:44and wild garlic leaves.
0:03:44 > 0:03:49I will cook with that. We will make it into a pesto. Ben, come with me.
0:03:49 > 0:03:53- Let's do a bit of cooking. - Good luck, Ben!
0:03:55 > 0:03:59First thing we'll be doing is wild garlic, some Jersey Royal potatoes and some lamb.
0:03:59 > 0:04:03Lamb is fantastic. Perfect this time of year.
0:04:03 > 0:04:06We have the new season lamb just beginning to come through.
0:04:06 > 0:04:10First thing is we have three French trimmed lamb chops.
0:04:10 > 0:04:14French trimmed means... What does it mean, Glynn?
0:04:14 > 0:04:17It has turned all nice and posh.
0:04:17 > 0:04:22- It's all nice and posh.- They trim all the fat off it.
0:04:22 > 0:04:24A lovely clean bone.
0:04:24 > 0:04:30Beautiful clean meat with enough fat coverage to enjoy that flavour.
0:04:30 > 0:04:36Straight into an episode of Game of Thrones, isn't it?
0:04:36 > 0:04:38Meaty, gore, ribs.
0:04:38 > 0:04:41Lamb is beautiful. This time of year, it is perfect.
0:04:41 > 0:04:44French trimmed, there is a beautiful fat covering.
0:04:44 > 0:04:48We will cook on the plancha here and render it out.
0:04:48 > 0:04:51You can do it in a frying pan if you want.
0:04:51 > 0:04:55Get a big metal thing, it draws the fats from the meat nicer.
0:04:55 > 0:04:58We will caramelise it and cook the lamb nicely.
0:04:58 > 0:05:01Hopefully, it will have plenty of time.
0:05:01 > 0:05:05With that we will cut out these Jersey Royal potatoes.
0:05:05 > 0:05:10Jersey Royal potatoes, for me, are this time of year,
0:05:10 > 0:05:11absolutely perfect.
0:05:11 > 0:05:15The thing about them is the soil they are grown in?
0:05:15 > 0:05:18- Is that right?- Wonderful fertile soil.
0:05:18 > 0:05:2320 farmers in Jersey grow these potatoes discovered in the 1880s.
0:05:24 > 0:05:28They feed it with seaweed. They get it from the beach.
0:05:28 > 0:05:31They start some off to get very early potatoes under glass.
0:05:31 > 0:05:33They are wonderful.
0:05:33 > 0:05:36You can't grow them outside of Jersey and call them Jersey Royals.
0:05:36 > 0:05:40- They are a distinctive flavour, I think.- That comes from the soil.
0:05:40 > 0:05:44- Are you a Jersey Royal fan, Ben? - I certainly am.- They are fantastic.
0:05:45 > 0:05:52You are best-known as appearing in Call the Midwife. How is that going?
0:05:52 > 0:05:56Yeah, great. Honoured to be part of such a successful show.
0:05:56 > 0:05:59It's a wonderful show to shoot. We have a great cast.
0:05:59 > 0:06:05- Great cast, fantastic cast.- Really great cast. We have fun on set.
0:06:05 > 0:06:07Really privileged to be part...
0:06:08 > 0:06:13Miranda Hart, a big star, big part of the show.
0:06:13 > 0:06:17- Is she that much fun to be around? - Yes, she is that fun to be around.
0:06:17 > 0:06:21We play husband and wife in the show. We have a lot of fun on set.
0:06:21 > 0:06:24We also take the work really seriously. It's...
0:06:24 > 0:06:27It was a big sort of jump for Miranda to move from
0:06:27 > 0:06:29comedy into serious drama.
0:06:29 > 0:06:32She's done that seamlessly, really.
0:06:32 > 0:06:36We have respect for the show, the writing and the characters.
0:06:36 > 0:06:40We do have fun, but we make sure when we are filming the dramatic scenes
0:06:40 > 0:06:45we do kind of take the time to give it its respect.
0:06:45 > 0:06:48- It has been a huge success, hasn't it?- It has.
0:06:48 > 0:06:52I mean, I think it has got something for everybody.
0:06:52 > 0:06:55I meet people who say, I can sit down with my whole family
0:06:55 > 0:06:57and watch the show rather than going into separate rooms
0:06:57 > 0:07:01and watch different shows that don't appeal to everybody.
0:07:01 > 0:07:03It has themes that everybody can relate to.
0:07:04 > 0:07:08It's one of those old school classic shows that on Christmas Day
0:07:08 > 0:07:10the whole family can watch it together.
0:07:10 > 0:07:13It's lovely to know we are bringing families together again to
0:07:13 > 0:07:17sit down and watch the telly on a Sunday evening.
0:07:17 > 0:07:19What series are we filming now?
0:07:19 > 0:07:23We finished filming series three at the end of last year.
0:07:23 > 0:07:29That just aired on BBC One. We start with series four in a month's time.
0:07:29 > 0:07:32What is currently going on right now?
0:07:32 > 0:07:35I'm currently doing a new play. It's a
0:07:35 > 0:07:38musical called Sunny Afternoon, it's about The Kinks.
0:07:40 > 0:07:45Story of the band The Kinks, their rise to stardom from,
0:07:45 > 0:07:49kind of, growing up in Muswell Hill and discovering the sounds, writing
0:07:49 > 0:07:54the songs to becoming successful over in the UK and then touring America.
0:07:54 > 0:08:00It, basically, it's got all their music and it tells their story.
0:08:00 > 0:08:05- It is a musical?- It is.- Do you sing in it?- I do.- Are you a good singer?
0:08:05 > 0:08:09Yeah, I can sing... I think! I can sing.
0:08:09 > 0:08:12It's been a while since I have sung live on stage. In fact it's been
0:08:12 > 0:08:14over 10 years since I sung.
0:08:14 > 0:08:16I was nervous when I began.
0:08:16 > 0:08:20- I'm sure.- As well as singing we are playing instruments.
0:08:20 > 0:08:25I'm playing the drums in quite a few numbers, acoustic guitars.
0:08:25 > 0:08:29Multi-talented. Are you a big fan of The Kinks?
0:08:29 > 0:08:35I used to pinch my dad's cassette and play it on my paper round
0:08:35 > 0:08:36on my Walkman.
0:08:36 > 0:08:39It used to get chewed up and we had to spin it back.
0:08:39 > 0:08:41You have been there?
0:08:41 > 0:08:43I have. I remember that.
0:08:43 > 0:08:45It's a lot of fun to do.
0:08:45 > 0:08:48We started previewing a week ago.
0:08:48 > 0:08:50We are playing Hampstead Theatre
0:08:50 > 0:08:53until the 24th May. It's a fun show to do.
0:08:53 > 0:08:56A real buzz. The audiences are loving it.
0:08:56 > 0:08:59Everyone knows the music, an added bonus.
0:08:59 > 0:09:01There are a lot of songs people won't know.
0:09:01 > 0:09:04As well as the famous songs, there are songs
0:09:04 > 0:09:07I didn't know before we started work on the show.
0:09:07 > 0:09:11I have become a massive fan of the lesser-known hits.
0:09:11 > 0:09:16- It's a great show to be part of.- What I've done here. The wild garlic.
0:09:16 > 0:09:20- Are you a fan of wild garlic, boys?- Yes.
0:09:20 > 0:09:25- I thought it was spinach for a moment.- It's wild garlic leaf.
0:09:25 > 0:09:29Basically, I have picked, taken the leaf from it.
0:09:29 > 0:09:34Then I've just blanched it quickly in some salted boiling water.
0:09:34 > 0:09:36Then I've drained it, refreshed it.
0:09:36 > 0:09:38I will squeeze it out in this clean cloth.
0:09:38 > 0:09:40We'll just make a pesto with it.
0:09:40 > 0:09:44- You blanch it because it's a strong flavour, isn't it?- Absolutely.
0:09:44 > 0:09:47It has a strong flavour, very pungent.
0:09:47 > 0:09:49I have some toasted pine nuts.
0:09:49 > 0:09:51Like you would make a normal pesto.
0:09:51 > 0:09:55The nice toasted smell coming from the pine nuts.
0:09:55 > 0:10:00- It's the leaves of the wild garlic that you are using?- It is the leaves.
0:10:00 > 0:10:03We will keep the flower. We can garnish with the flower.
0:10:03 > 0:10:10Into this, like any normal pesto, we will put some Parmesan cheese,
0:10:10 > 0:10:13which is absolutely fantastic.
0:10:13 > 0:10:17Then we are also, I will turn this down, getting a little bit hot.
0:10:17 > 0:10:21- How long did you cook the lamb for? - The lamb has been in and out.
0:10:21 > 0:10:23It's quite thin, there is a job...
0:10:23 > 0:10:26If you did it as a rack you would cook it a bit longer.
0:10:26 > 0:10:31Because it's chopped we cook it, colour it either side, take it off.
0:10:31 > 0:10:36We will leave it for a minute or two to relax, chill out.
0:10:36 > 0:10:39Then into this we just put some garlic,
0:10:39 > 0:10:44some lemon and then I will pour in olive oil as we put it together.
0:10:45 > 0:10:48A nice technique by grating the garlic.
0:10:48 > 0:10:52The point of grating the garlic is it releases the oil a little bit.
0:10:52 > 0:10:54Which is fantastic.
0:10:55 > 0:10:58The oils are some of the most important stuff that comes
0:10:58 > 0:10:59out of cooking.
0:11:00 > 0:11:03I will turn the potatoes off.
0:11:03 > 0:11:07These Jersey Royal potatoes have been blanched and cooked.
0:11:07 > 0:11:12Then into the Jersey Royal pan I will pour a little bit of that pesto.
0:11:13 > 0:11:15Coat them with it.
0:11:15 > 0:11:20We are used to seeing new potatoes being served with maybe mint
0:11:20 > 0:11:21or something like that.
0:11:21 > 0:11:28- Instead of mint we are using wild garlic.- Fantastic idea.- Wild garlic.
0:11:28 > 0:11:33- Come on, boys, have a little taste. Can you smell it?- Smells fantastic.
0:11:33 > 0:11:37I love the idea of using the wild garlic rather than mint.
0:11:37 > 0:11:39We will come over with the lamb chops.
0:11:39 > 0:11:40Knives and forks.
0:11:40 > 0:11:43Grab me a small spoon, as well, Glynn.
0:11:44 > 0:11:48We will put the lamb chops on the top. These have been seasoned.
0:11:50 > 0:11:54We will dress it with a little bit of this.
0:11:54 > 0:11:57Get in there, guys, get a knife and fork. Feel free.
0:11:57 > 0:12:03We will garnish it with a little sprig of the wild garlic
0:12:03 > 0:12:05flower as well.
0:12:05 > 0:12:10- It tastes fantastic.- Fantastic. - It looks great. Very, very simple.
0:12:10 > 0:12:11In you go, come on, guys, get in there.
0:12:11 > 0:12:16- The wild garlic is in woodlands at the moment.- Beautiful, isn't it?
0:12:16 > 0:12:20- Yes.- We have been treating you to special Spring Kitchen field trips.
0:12:20 > 0:12:23This time we are heading to Padstow in Cornwall.
0:12:23 > 0:12:26No, we are not visiting Rick Stein,
0:12:26 > 0:12:29but his son Jack and his very misbehaving puppy, Bocca.
0:12:40 > 0:12:43The wonderful thing about spring is you can
0:12:43 > 0:12:45come out to this wonderful scenery here, even given this
0:12:45 > 0:12:49non-spring-like weather we have we will find new season shoots
0:12:49 > 0:12:51and herbs coming through.
0:12:51 > 0:12:54We will find some on this farm to use later in a recipe.
0:13:00 > 0:13:01BOCCA BARKS
0:13:03 > 0:13:06Hey! Hey!
0:13:08 > 0:13:11One of the young spring leaves is borage.
0:13:11 > 0:13:14These are borage leaves that have over wintered. Quite unusual.
0:13:14 > 0:13:16It has been a mild winter.
0:13:16 > 0:13:20Even more unusual is to have borage flowers at this time of year.
0:13:20 > 0:13:23They taste like cucumber really. It's the easiest way to describe them.
0:13:23 > 0:13:27They really lend that freshness to any spring dish, which is delicious.
0:13:27 > 0:13:29I will use them later in the dish I will be making.
0:13:29 > 0:13:33As with any wild food you should consult a good guide book to
0:13:33 > 0:13:35make sure you are doing it safely and within the law.
0:13:35 > 0:13:38Ronald, have you got a hose pipe?
0:13:51 > 0:13:56Here we have a selection of the new spring shoots coming through.
0:13:56 > 0:13:58Here we have mustard frills.
0:13:58 > 0:14:01They have a mild mustard flavour.
0:14:01 > 0:14:05A little bit of shiso, a Japanese herb, very hot, very pungent.
0:14:05 > 0:14:08Similar taste with nasturtium leaves.
0:14:08 > 0:14:11A great favourite of ours, goes beautifully with lamb.
0:14:11 > 0:14:14But what I really want is this borage.
0:14:14 > 0:14:17I'm going to combine that simply with butter
0:14:17 > 0:14:19and the most fantastic razor clams.
0:14:19 > 0:14:22So delicious and just singing of spring.
0:14:24 > 0:14:28We are back from our rather blustery spring walk out on the farm.
0:14:28 > 0:14:31Bocca has been put outside for the time being.
0:14:31 > 0:14:34The best place for him while we go through my Spring Kitchen dish,
0:14:34 > 0:14:37which I'm really excited to show you.
0:14:37 > 0:14:40We have some of the herbs here which we will turn into a spring
0:14:40 > 0:14:44herb compound butter to complement these wonderful razor clams.
0:14:44 > 0:14:47These come from the estuary down from the restaurant.
0:14:47 > 0:14:50As a child I thought they were only caught in spring
0:14:50 > 0:14:53because we used to catch them on a spring tide.
0:14:53 > 0:14:58Now I know a spring tide is a big tide when the beds are exposed.
0:14:58 > 0:15:01To go with that we will very lightly pickle some shallots,
0:15:01 > 0:15:03a few pine nuts for texture
0:15:03 > 0:15:06and these wonderful over-wintered borage flowers for some garnish.
0:15:07 > 0:15:09The first thing is
0:15:09 > 0:15:14make the compound butter. That's a chef-y term for mixing butter with
0:15:14 > 0:15:16something you want to put in a dish later on.
0:15:16 > 0:15:20In here I have the borage, chives, curly parsley and chervil.
0:15:20 > 0:15:24I'm going to blanch these in some boiling water.
0:15:24 > 0:15:2620 seconds maximum.
0:15:26 > 0:15:30Straight into some ice water just to cool them down to prevent them
0:15:30 > 0:15:34from going brown and keep the vibrant spring green colour.
0:15:35 > 0:15:38I'm going to pass the water off
0:15:38 > 0:15:43and pop that into the mixer and add some unsalted butter.
0:15:45 > 0:15:47Blitz that.
0:15:52 > 0:15:56So now it starts to homogenise and become a lovely green colour.
0:15:56 > 0:16:00Add a bit of lemon juice for acidity and season it with salt.
0:16:04 > 0:16:09The reason I use unsalted butter then add salt so it, sometimes pre-salted
0:16:09 > 0:16:13butter can crystallise and not give you smooth butter when you finish.
0:16:16 > 0:16:20Now I'm going to use some clingfilm to wrap the compound butter up
0:16:20 > 0:16:21and let it chill.
0:16:21 > 0:16:23You can use any variation of herbs.
0:16:23 > 0:16:27I used the borage because it was so young and fresh.
0:16:27 > 0:16:32I'll roll that into like a sausage or ballotine as chefs like to call it.
0:16:32 > 0:16:35Then just tie that off.
0:16:35 > 0:16:39Put it the fridge for a minimum of an hour but overnight preferably
0:16:39 > 0:16:42so it gets nice and hard and is easy to work with.
0:16:42 > 0:16:45OK, the next element I'm going to do is the pickled shallot.
0:16:45 > 0:16:48I like having a really lightly pickled element on any dish.
0:16:48 > 0:16:51It cuts through some of the richness of the butter
0:16:51 > 0:16:53and gives a different taste sensation.
0:16:53 > 0:16:59All I'm going to do is a very few small roundels, shallots.
0:16:59 > 0:17:03Cut them anyway you fancy. I do this cos it looks nice, I suppose.
0:17:03 > 0:17:07Pickling is a great technique, simple to do. Basically using some vinegar.
0:17:07 > 0:17:09We've got some cider vinegar.
0:17:09 > 0:17:11Then equal quantities of sugar and salt.
0:17:11 > 0:17:14Then you can add whatever herbs or spices you like.
0:17:14 > 0:17:18Here, I've put some thyme, star anise, some juniper berries
0:17:18 > 0:17:20and black peppercorns.
0:17:20 > 0:17:23All I'm going to do is I'll pop it on the heat and bring it to the boil.
0:17:23 > 0:17:26The moment it's boiling, take it off. Dead simple.
0:17:26 > 0:17:30No need for a long pickling or putting it in Kilner jars,
0:17:30 > 0:17:33it's just to get the small hint of acidity that's going to add
0:17:33 > 0:17:35an extra element to the dish.
0:17:35 > 0:17:39So now that is up to the boil, take it off the heat and let it sit.
0:17:39 > 0:17:42You can use them straightaway or in half an hour. It's up to you.
0:17:42 > 0:17:44Now on to the razor clams.
0:17:44 > 0:17:49To start with I'll pop them in a pan with a tiny bit of boiling water.
0:17:49 > 0:17:52Let them steam in there for about three minutes with the lid on.
0:17:55 > 0:17:57That is them done. Still a bit undercooked.
0:17:57 > 0:18:00Just cooked hard enough to be able to get out of the shell.
0:18:00 > 0:18:01Pop them on to the board.
0:18:03 > 0:18:08Now I'm going to take them out the shell and then going to pan-fry these briefly. Some vegetable oil.
0:18:08 > 0:18:13A lot of shellfish, when you fry it, scallops, oysters, mussels, if you
0:18:13 > 0:18:17fry the flesh, you get this beautiful brown, almost caramel note coming out of them.
0:18:18 > 0:18:22As with any fish, lay it away from you
0:18:22 > 0:18:25so you don't get any fat coming back to hit you.
0:18:28 > 0:18:34Tiny bit of sea salt. Quickly flip it over to the opposite side.
0:18:34 > 0:18:36For as little time as possible.
0:18:39 > 0:18:43I'm going to bring them over to the board to lightly prep them.
0:18:43 > 0:18:47Razor clams have a few areas that aren't so nice to eat,
0:18:47 > 0:18:51so this bit at the end, we like to take that bit off.
0:18:51 > 0:18:56Then in the middle is a stomach area, a brown sack area, remove that bit.
0:18:57 > 0:18:59Slice the rest of the body up.
0:19:02 > 0:19:04Tiny bit of salt just to finish.
0:19:05 > 0:19:08Now, we'll start to put the butter back into the shells which
0:19:08 > 0:19:10I've already cleaned.
0:19:12 > 0:19:15So now I'm going to lay the fried pieces of razor clam
0:19:15 > 0:19:18into the shell on top of that butter.
0:19:18 > 0:19:21Then flash them through the oven to combine it.
0:19:21 > 0:19:25The smell of hot shells has an ozone-y, seaside nature
0:19:25 > 0:19:31and there is a multisensory element to something that's basic.
0:19:32 > 0:19:35I'm going to pop them into a very hot oven to melt the butter
0:19:35 > 0:19:37and warm the flesh through.
0:19:38 > 0:19:42The butter's started to melt. You get a lovely aroma of the shell.
0:19:48 > 0:19:52To finish them, I'm just going to pop some of these pickled shallots.
0:19:54 > 0:19:57And then these toasted pine nuts for a bit of texture.
0:19:58 > 0:20:03Finish it off with these wonderful over wintered borage flowers
0:20:03 > 0:20:06to give a fresh cucumber note at the end.
0:20:06 > 0:20:11There we have my razor clams with young spring vegetable
0:20:11 > 0:20:14compound butter and some lovely borage.
0:20:14 > 0:20:16A real celebratory dish,
0:20:16 > 0:20:18I urge you to do it at home because it's beautiful.
0:20:22 > 0:20:25Absolutely stunning, beautiful food. Thanks, Jack.
0:20:25 > 0:20:28I'm not sure about how stunning the dog was!
0:20:28 > 0:20:29Poor thing.
0:20:29 > 0:20:32Right, it's down to Glynn to cook for us.
0:20:32 > 0:20:35What are you going to make for us today?
0:20:35 > 0:20:39Turbot, poached in coconut milk which is different but classical
0:20:39 > 0:20:41by cooking it in milk.
0:20:41 > 0:20:45I've put a Brummy fusion on it, fusion without confusion!
0:20:45 > 0:20:50- If you want to crack on with some asparagus for me.- I'm doing some asparagus.
0:20:50 > 0:20:52We are going to cook that in pure salted butter.
0:20:52 > 0:20:56- I like the sound of that.- This is shown to me by a chef who is
0:20:56 > 0:21:00my mentor, Claude Bosi, and he taught me
0:21:00 > 0:21:05how to cook things without using water. So cooking
0:21:05 > 0:21:11things in butter so the asparagus will keep its full flavour.
0:21:11 > 0:21:16- A very classic French way of cooking it?- I think so, yes.
0:21:16 > 0:21:22To cook French classic asparagus with a very Brummy influenced turbot dish.
0:21:22 > 0:21:24So we are taking the one filet off.
0:21:26 > 0:21:30- Poaching it in...- coconut milk. - ..coconut milk.- Take that off and the skin off.
0:21:30 > 0:21:32Serving it with?
0:21:32 > 0:21:37We're going to serve it with the asparagus. Put lemon balm in there
0:21:37 > 0:21:39for a bit of citrus.
0:21:39 > 0:21:44We're going to serve it with frozen spring lettuce.
0:21:44 > 0:21:47- Frozen lettuce?- Frozen lettuce.
0:21:47 > 0:21:51- Dust it with a bit of icing sugar. - Best thing you can do to lettuce!
0:21:51 > 0:21:53Are you not a big lettuce fan?
0:21:53 > 0:21:56I grow lettuce cos it's so easy to grow.
0:21:56 > 0:21:59You are showing off. "It's just so easy."
0:21:59 > 0:22:01I can't grow a house plant!
0:22:01 > 0:22:04Six weeks and you have a lovely crop of lettuce
0:22:04 > 0:22:06but I can't stand eating it.
0:22:06 > 0:22:10It tastes of nothing to me. Char grilling or freezing is good.
0:22:10 > 0:22:13What are you doing freezing lettuce?
0:22:13 > 0:22:16Talk us through it, Glynn, and the point of it?
0:22:18 > 0:22:20Why are you freezing lettuce?
0:22:20 > 0:22:27- Because it's 80-odd % water roughly. - 87.53.
0:22:27 > 0:22:3387.53. I knew Dermot was here for a reason. That is absolutely perfect.
0:22:33 > 0:22:37- That much butter? - Completely submerged in butter.
0:22:39 > 0:22:45Fish has been dropped in. We need to put a bit of lemon grass on that.
0:22:45 > 0:22:51Split it or bash it. Just to release the flavour.
0:22:51 > 0:22:54This is a complete mix of flavours that
0:22:54 > 0:22:56I wouldn't normally put together, me personally.
0:22:56 > 0:23:01The idea of using lemon grass and chilli and then coconut
0:23:01 > 0:23:03and then asparagus.
0:23:03 > 0:23:08- Then freezing lettuce!- What do you want me to do with this lettuce?
0:23:08 > 0:23:11You can play catch with Diarmuid with it or you can cut it into nice
0:23:11 > 0:23:14pieces for me.
0:23:14 > 0:23:18That's it. We're going to dust that with a bit of icing sugar.
0:23:18 > 0:23:21- Sorry?- Dust that with icing sugar.
0:23:21 > 0:23:23Are you listening to this?
0:23:23 > 0:23:25Have you ever heard anything like this before,
0:23:25 > 0:23:28lettuce frozen with icing sugar?
0:23:28 > 0:23:32- I haven't. - So dust that and freeze it.
0:23:32 > 0:23:37It's going to give you an explosion of juiciness that's
0:23:37 > 0:23:41going to cut through the milk of the coconut to go with the rich fish
0:23:41 > 0:23:43and it's just spring.
0:23:43 > 0:23:45Look at all the greenness.
0:23:45 > 0:23:49I'm frightened to get it on my Roger Federer T-shirt.
0:23:49 > 0:23:52You do look like you have turned up for a tennis match.
0:23:52 > 0:23:57- Bit early for Wimbledon yet!- Talking about strawberries over there!
0:23:57 > 0:23:59- Strawberry spinach.- Dust that on there, Tom.
0:23:59 > 0:24:03You whack that in the freezer.
0:24:03 > 0:24:08- So iceberg lettuce, something called ice lettuce?- Yes.- Which is?
0:24:10 > 0:24:15Which is lettuce with droplets of water, which are blistered,
0:24:15 > 0:24:19which are delicious and we serve them at the restaurants.
0:24:19 > 0:24:23It's got little knobbles on and tastes delicious.
0:24:23 > 0:24:29- Comes out from the freezer like that?- Yes. I'll turn that fish over.
0:24:29 > 0:24:31Couple of minutes on the fish.
0:24:31 > 0:24:34Tell me what is going on with you at the minute then?
0:24:34 > 0:24:36What's going on at Purnell's?
0:24:36 > 0:24:38It's nearly seven years old now.
0:24:38 > 0:24:40Did you have a lot of hair before you opened?
0:24:40 > 0:24:42I was fully lush, fully curly.
0:24:42 > 0:24:45Looked a bit like Diarmuid.
0:24:45 > 0:24:47I'm becoming more like yourself!
0:24:47 > 0:24:50Yes, we have been open nine years, this is what happens!
0:24:50 > 0:24:52I've only got two to go.
0:24:53 > 0:24:56Purnell's, seven years.
0:24:56 > 0:25:00- Got a book coming out on 22nd May. - Exciting.- It's called
0:25:00 > 0:25:03Cracking Yolks and Pig Tails.
0:25:03 > 0:25:06That's a great title. Glad I gave it to you.
0:25:06 > 0:25:08Thank you, Tom.
0:25:08 > 0:25:10Basically it's stories about the kitchen,
0:25:10 > 0:25:14recipes in there and things that happened to me when I was a comis.
0:25:14 > 0:25:19Story about you, as well, Tom. I won't talk about it. Let people buy it.
0:25:20 > 0:25:24- I'm sure it's very complimentary. - Of course it is.
0:25:24 > 0:25:26We can start dressing the dish now.
0:25:26 > 0:25:28So get rid of that for me.
0:25:28 > 0:25:33- Get rid of this?- Chuck it off for us.- I'll move the board.
0:25:33 > 0:25:35Get it completely out of the way.
0:25:35 > 0:25:41Then basically, the asparagus, which is nearly there.
0:25:43 > 0:25:46Asparagus this time of year, perfect.
0:25:46 > 0:25:50Perfect. Yes, spring is here, asparagus has a short season.
0:25:50 > 0:25:53People think it's around for ever but it's not.
0:25:53 > 0:25:57Fantastic Evesham asparagus which is not far from myself.
0:25:57 > 0:26:00- Midlands good for that sort of thing?- Fantastic for that.
0:26:00 > 0:26:03Although people don't think we've got the sun, we do!
0:26:03 > 0:26:05This fish is poached.
0:26:05 > 0:26:10Season that with a bit of salt and then a bit of powdered
0:26:10 > 0:26:13ginger which you just dust over the top.
0:26:16 > 0:26:19Maybe a little squeeze of lemon.
0:26:20 > 0:26:23These are all very Asian kind of flavours then going with
0:26:23 > 0:26:26Evesham asparagus and frozen iceberg lettuce.
0:26:26 > 0:26:32- A complete mix of a fusion of the Midlands?- Of the Midlands.
0:26:32 > 0:26:35So we've got some asparagus which we'll put on here.
0:26:38 > 0:26:42- Big asparagus fan, guys?- Yes. - Come up and have a little try.
0:26:42 > 0:26:47You can see this, it's been cooked perfectly in butter and salt
0:26:47 > 0:26:50and I can't think of a better way of cooking things.
0:26:50 > 0:26:55- Can you grab a bit of the watercress.- Big fan of watercress. - Yes.
0:26:58 > 0:27:04- A bit of the coconut milk.- You are using the coconut milk as a sauce.
0:27:04 > 0:27:08Then we've got our frozen lettuce. We are going to put that on.
0:27:08 > 0:27:10There we are.
0:27:13 > 0:27:17Very green, very spring-like, makes it feel like summer's here.
0:27:17 > 0:27:20Root vegetables have gone
0:27:20 > 0:27:25and everything coming out of the ground is all green.
0:27:25 > 0:27:29- It's all green now, chef! - Knives and forks.
0:27:29 > 0:27:31Knives and forks, guys.
0:27:31 > 0:27:36A very refreshing looking plate. But the sugar...
0:27:36 > 0:27:40Try this frozen lettuce.
0:27:41 > 0:27:45- There we go.- Thank you. - Get in there. Get eating there.
0:27:45 > 0:27:48Let me know what you think of the frozen lettuce with icing sugar,
0:27:48 > 0:27:51especially you, Diarmuid because you are not a big fan.
0:27:51 > 0:27:53Easy to grow, not a fan of eating it.
0:27:53 > 0:27:55The asparagus is delicious.
0:27:55 > 0:28:01- The flavour really comes through.- Try the fish, as well.- Lovely.
0:28:01 > 0:28:05Difference in flavours and tastes and textures, completely different?
0:28:05 > 0:28:08- Something new? Something you would try at home?- Absolutely, yes.
0:28:08 > 0:28:11The best bit of cooking that, freezing a bit of lettuce, love it.
0:28:11 > 0:28:14We're going to carry on with this and while we do that you can
0:28:14 > 0:28:18take a dip into the BBC food archive and join the lovely
0:28:18 > 0:28:21Lorraine Pascale, making a beautiful pear and almond tart.
0:28:31 > 0:28:33'Now for a gorgeously simple pudding,
0:28:33 > 0:28:36'that's become an every day classic in my kitchen.
0:28:40 > 0:28:43'It's ideal for making at the start of the week and tucking into it
0:28:43 > 0:28:44'whenever you fancy a treat.'
0:28:46 > 0:28:47Thank you.
0:28:49 > 0:28:50Look at that.
0:28:50 > 0:28:54Perfectly ripe pear which I'm going to use in my next dish which is
0:28:54 > 0:28:56great for every day or for when mates come round.
0:29:01 > 0:29:04So, this next recipe is for my pear, almond
0:29:04 > 0:29:08and amaretto tart with lemon and stem ginger mascarpone cream.
0:29:08 > 0:29:13You wouldn't think that a recipe with all those ingredients is easy
0:29:13 > 0:29:15but it really is.
0:29:15 > 0:29:16It starts with pastry.
0:29:19 > 0:29:22'You could use ready-made, but my sweet short crust pastry is
0:29:22 > 0:29:23'so simple.'
0:29:26 > 0:29:33You'll need 125g of butter, 275g of plain flour, sugar,
0:29:33 > 0:29:40ground almonds, pinch of salt and one egg.
0:29:42 > 0:29:44Then blend into a soft dough.
0:29:53 > 0:29:57Wrap the pastry in clingfilm and put in the fridge for half an hour,
0:29:57 > 0:29:58until firm.
0:30:01 > 0:30:07Roll out into a rectangle, on a floured surface. Place into the tin.
0:30:09 > 0:30:11And slice off any excess pastry.
0:30:12 > 0:30:14I like to crimp the edges using the
0:30:14 > 0:30:18handle of a wooden spoon for a professional looking finish.
0:30:20 > 0:30:23Then leave in the fridge for 30 minutes or so to firm up.
0:30:25 > 0:30:31Now, I will make the filling. It starts with 100 grams of soft butter.
0:30:31 > 0:30:36100 grams of caster sugar. 100 grams of ground almonds.
0:30:38 > 0:30:41And three tablespoons of flour. Just plain flour.
0:30:43 > 0:30:49This is a frangipane, an almond filling used in French patisserie and cakes
0:30:49 > 0:30:50and other bakes.
0:30:53 > 0:30:55It is ridiculous easy to make.
0:30:55 > 0:30:58Bung everything in a bowl and mix it together.
0:31:00 > 0:31:03And now some amaretto.
0:31:04 > 0:31:07It's an almond-flavour liqueur.
0:31:07 > 0:31:10It is rather tasty. Just a splash.
0:31:12 > 0:31:14Then, grab a spoon and mix it all together.
0:31:22 > 0:31:24That's ready to go into the pastry.
0:31:27 > 0:31:30Right, this is lovely and firm.
0:31:30 > 0:31:32I will fill it with the frangipane mix.
0:31:34 > 0:31:36I like to use a palate knife.
0:31:36 > 0:31:39But you can use the back of a big spoon,
0:31:39 > 0:31:42to just spread it right into those corners.
0:31:44 > 0:31:49It doesn't have to be perfectly level, but just make sure that
0:31:49 > 0:31:52it's spread over and covering the base of the pastry.
0:31:56 > 0:32:00Take three ripe conference pears.
0:32:00 > 0:32:03Peel, halve and de-core.
0:32:05 > 0:32:08You know, you can use tinned pears for this as well.
0:32:08 > 0:32:12But, if you use really firm pears, then even though it
0:32:12 > 0:32:15bakes for 45 minutes in the oven, they won't soften.
0:32:17 > 0:32:21That's all the pears in. Now it goes into the oven.
0:32:28 > 0:32:32And now the lemon and stem ginger mascarpone cream.
0:32:32 > 0:32:37You need 250 grams of mascarpone cheese.
0:32:37 > 0:32:4150 grams of icing sugar.
0:32:44 > 0:32:49And then stem ginger. Chop it up as finely as you can.
0:32:51 > 0:32:55You know, you can use fresh ginger and grate it in too.
0:32:55 > 0:32:59Fresh ginger will give a slightly stronger taste.
0:32:59 > 0:33:02This taste is much softer.
0:33:04 > 0:33:06And then vanilla.
0:33:07 > 0:33:10Just a pinch of lemon zest.
0:33:11 > 0:33:14That should do it. Then just mix it all together.
0:33:14 > 0:33:17Now the thing with mascarpone, if you over mix it,
0:33:17 > 0:33:19it becomes really grainy.
0:33:20 > 0:33:27Just mix it with as few stirs as is needed
0:33:27 > 0:33:29to make sure everything is combined.
0:33:34 > 0:33:37Let's get that gorgeous golden tart out of the oven.
0:33:39 > 0:33:41This just gets a little finishing touch.
0:33:50 > 0:33:53I just think that looks so beautiful.
0:34:00 > 0:34:02Thank you very much, Lorraine.
0:34:02 > 0:34:03Absolutely love pear and almond tart.
0:34:03 > 0:34:07- You can't beat it. Frangipane, juicy pear. Brilliant.- Beautiful.
0:34:07 > 0:34:10Throughout this series we are showcasing some real key seasonal
0:34:10 > 0:34:14spring ingredients that are at their absolute best at this time of year.
0:34:14 > 0:34:16Today, I'm going to do watercress soup
0:34:16 > 0:34:19with soft pickled quail eggs and garlic croutons.
0:34:19 > 0:34:21Glynn, I need you to give me a hand. You can crack on with the
0:34:21 > 0:34:26garlic croutons. Also, some pickled quail's eggs.
0:34:26 > 0:34:28I'll get the lads started with them.
0:34:28 > 0:34:30I'm going to start by making the pickle mix.
0:34:30 > 0:34:35Which is equal parts of water and vinegar and caster sugar.
0:34:35 > 0:34:38I will put it into a pan and bring up to a boil.
0:34:38 > 0:34:43It is making a kind of sweet pickle to go with the eggs.
0:34:43 > 0:34:45Are you a big fan of pickled eggs?
0:34:45 > 0:34:48Not as such but I'm intrigued by this.
0:34:48 > 0:34:50This seems a little bit more interesting than the ones that
0:34:50 > 0:34:54sit on the chip shop shelf for three months.
0:34:54 > 0:34:58That is what it's inspired by. I love chip shop pickled eggs.
0:34:58 > 0:35:02These seem more delicate so I'm intrigued to see how they turn out.
0:35:02 > 0:35:04Are you a pickled egg fan?
0:35:04 > 0:35:11- Never had a pickled egg. - They are posh, they are quail eggs.
0:35:11 > 0:35:13We have some water coming up to the boil.
0:35:13 > 0:35:16Glynn, you need to cook and peel the quail eggs for me.
0:35:16 > 0:35:19I'm going to cook them and I've got a surprise for some people over there.
0:35:19 > 0:35:22They will peel them and see how far they get.
0:35:22 > 0:35:24Ever peeled a quail egg before?
0:35:24 > 0:35:25You are today.
0:35:25 > 0:35:29A little tip whenever boiling eggs.
0:35:29 > 0:35:32Sometimes when you drop them into the water they crack
0:35:32 > 0:35:34and they blister out the sides.
0:35:34 > 0:35:39If you put a towel in and then put the eggs in,
0:35:39 > 0:35:42the tissue will stop them bouncing on the bottom of the pan.
0:35:42 > 0:35:47- The outside skin won't crack and you will be all right.- Yep.
0:35:47 > 0:35:54Into a pan I will put onion, celery and rosemary.
0:35:54 > 0:35:58I'm going to make what chefs call a nage.
0:35:58 > 0:36:02It's a stock really. A posh stock.
0:36:02 > 0:36:07Vinegar and sugar has come up to the boil, almost.
0:36:07 > 0:36:09In it I've got some fennel seeds, some coriander seeds
0:36:09 > 0:36:11and white peppercorns.
0:36:11 > 0:36:14These are the flavourings that are going to go through that pickle.
0:36:14 > 0:36:16Little bit similar to Jack Stein's one.
0:36:16 > 0:36:20Pickling is fantastic. I'm a big fan of pickling stuff.
0:36:23 > 0:36:26It's something we do very, very well in this country.
0:36:26 > 0:36:28That acidity as well. We like vinegar.
0:36:28 > 0:36:31- We like it on our chips and eggs.- We do.
0:36:31 > 0:36:36It goes a long way. Into that, grated garlic. That goes in there.
0:36:38 > 0:36:40Then this has come up to the boil.
0:36:40 > 0:36:43We will keep this pickle mix to one side.
0:36:43 > 0:36:45Make sure the sugar is dissolved.
0:36:46 > 0:36:48We will put a frying pan on for you, Glynn.
0:36:48 > 0:36:51You can do some croutons in that.
0:36:51 > 0:36:54- You want garlic as well with this. - Garlic croutons.
0:36:54 > 0:36:57You have the garlic on there and the grater. I have garlic in here.
0:36:57 > 0:37:02A little bit of water. I'm going to bring this to the boil.
0:37:02 > 0:37:07This is a basic vegetable stock. I mean as chefs we call it a nage.
0:37:08 > 0:37:12You call it a stock, no bother. Into that, this is the watercress.
0:37:12 > 0:37:18- Big watercress fans?- Watercress is a funny one for gardeners.
0:37:18 > 0:37:22People don't realise you can grow it yourself in water.
0:37:22 > 0:37:26A lot of people feel you have to have a fast running stream.
0:37:26 > 0:37:28It will grow very well there.
0:37:28 > 0:37:31If you keep soil very, very moist you can grow it.
0:37:31 > 0:37:36It's difficult to store, to ship around the place, to get to shops.
0:37:36 > 0:37:41We are only, us gardeners, getting use to it as an alternative veg.
0:37:41 > 0:37:43It does break down very quickly.
0:37:43 > 0:37:49- As chefs we have to get it in on ice blocks. Comes in almost frozen.- Yes.
0:37:49 > 0:37:53It has a beautiful peppery flavour. It creates a fantastic colour.
0:37:53 > 0:37:55It's brilliant for this soup.
0:37:55 > 0:37:57Here I have the nage.
0:37:57 > 0:38:03Which is the celery, some onions, some rosemary, garlic.
0:38:03 > 0:38:07I will put the watercress stalks in and infuse it to make a stock
0:38:07 > 0:38:08that comes back like this.
0:38:08 > 0:38:12It has a watercress flavoured stock.
0:38:12 > 0:38:14Quite bitter, peppery, all the flavours we want.
0:38:14 > 0:38:19- Do you have to use a huge amount to get stock from that?- This is the problem
0:38:19 > 0:38:20when using green leaf kind of things.
0:38:20 > 0:38:25You always have to do spinach, wild garlic, like earlier,
0:38:25 > 0:38:29when it goes into water, when you cook it, it breaks down a lot.
0:38:29 > 0:38:34Now, for the soup I have here boiling salted water.
0:38:34 > 0:38:36I'm going to put...
0:38:36 > 0:38:40- Are you all right there, guys? - I've dropped the eggs over there.
0:38:40 > 0:38:43They are there sitting doing nothing. Let us utilise these young men.
0:38:43 > 0:38:48Are we talking too much? Is this to shut us up?
0:38:48 > 0:38:50Cook the quail eggs for two minutes.
0:38:53 > 0:38:56- Look at the concentration on their little faces.- Brilliant.
0:38:56 > 0:39:00How to keep two naughty boys quiet. Give them quail eggs to peel.
0:39:01 > 0:39:03They were cooked for two minutes.
0:39:03 > 0:39:05Into ice water.
0:39:05 > 0:39:08What's happening is they will peel the outside of the egg.
0:39:08 > 0:39:11Hopefully, we will end up with a perfectly little quail egg.
0:39:12 > 0:39:15The challenge is are we going to get one?
0:39:15 > 0:39:19If we can get one by the end of doing this recipe, it's a bonus.
0:39:19 > 0:39:24The watercress, just like the wild garlic earlier, I blanched it.
0:39:24 > 0:39:28It is going into ice water to stop the cooking.
0:39:28 > 0:39:30What it does is it also keeps the colour.
0:39:30 > 0:39:34We are looking for a beautiful, vibrant green coloured soup here.
0:39:34 > 0:39:38Do you know what the Anglo-Saxons and the Romans used to say
0:39:38 > 0:39:44- about watercress?- I have an idea. I know what you are about to tell me.
0:39:45 > 0:39:48Obviously, you haven't been eating a lot of it.
0:39:48 > 0:39:51I am a big fan of it but I probably haven't eaten enough.
0:39:51 > 0:39:56- Is there a reason for this?- It's good at preventing hair loss.
0:39:56 > 0:40:00- It's a cure for hair loss! - Get some down you.
0:40:02 > 0:40:04I will need more than that.
0:40:04 > 0:40:06It's not a cure, it's preventative.
0:40:06 > 0:40:07A preventative.
0:40:07 > 0:40:11Like closing the gate once the bull's bolted.
0:40:11 > 0:40:15I can't put it on my head and use it like a wig?
0:40:15 > 0:40:18You'd look like Diarmuid now, wouldn't you!
0:40:18 > 0:40:22I will squeeze out the watercress.
0:40:22 > 0:40:26What I've done, in this sauce pan here, I have used this stage...
0:40:26 > 0:40:28This nage, this stock.
0:40:28 > 0:40:31That's a cross between stock and nage.
0:40:31 > 0:40:36I used it to cook some potato and onion.
0:40:36 > 0:40:41Like the base of any soup is potato and onion, pretty much.
0:40:41 > 0:40:44- What I will do... - Do you like shell on your eggs?
0:40:44 > 0:40:46No, I don't like shell on my egg.
0:40:46 > 0:40:49If that is the way it comes today, we will go with it. Don't worry.
0:40:49 > 0:40:53- You want some diced apple, as well? - I want diced apple as well.
0:40:53 > 0:40:58Into this I will pour some of the potato
0:40:58 > 0:41:01and onions that's been cooked in the nage.
0:41:01 > 0:41:05Add it to the blanched watercress.
0:41:05 > 0:41:08I will put the lid on, make a lot of noise,
0:41:08 > 0:41:10hopefully not a lot of mess.
0:41:10 > 0:41:13Not on my white shirt, you won't!
0:41:13 > 0:41:17You turn up looking like Roger Federer.
0:41:17 > 0:41:21I'd hate for you to take your lovely white shirt home looking green.
0:41:21 > 0:41:23We've got this blending.
0:41:25 > 0:41:28It will turn lovely and green.
0:41:28 > 0:41:31Bit of diced apple can go into the bottom of the bowl, Glynn.
0:41:31 > 0:41:35- Croutons, do you want them tipped out?- We are almost ready on those.
0:41:37 > 0:41:44- How are we getting on with the eggs? - Have you got one?- Bring it over now.
0:41:44 > 0:41:47Let us have a look at it. We will have a look at the egg.
0:41:47 > 0:41:51- Bring them over. Come on, guys. - It's a competition.
0:41:51 > 0:41:53We've got this beautiful soup.
0:41:58 > 0:42:00A pinch of salt. Where is the salt?
0:42:00 > 0:42:05- You have two.- There are three there!
0:42:05 > 0:42:07That is incredible. We have got...
0:42:07 > 0:42:11Thank you very much, chef. We have the pickled eggs.
0:42:11 > 0:42:15You can put them into the pickle mix we have here to one side.
0:42:15 > 0:42:17Drop them in there.
0:42:17 > 0:42:21If you leave them in there for an hour you end up with pickled
0:42:21 > 0:42:27eggs, the apple, we will pour the soup into the bowl.
0:42:27 > 0:42:29Look at that colour. How green is that?
0:42:29 > 0:42:31That's with blanching it first.
0:42:31 > 0:42:35The Granny Smith apple in there gives a lovely acidity to the dish.
0:42:36 > 0:42:41A little bit of the watercress oil that we made earlier.
0:42:41 > 0:42:42That is just...
0:42:42 > 0:42:46Blended, just like the soup.
0:42:46 > 0:42:50Some of that. A pinch of that on the top.
0:42:50 > 0:42:54- Wow.- We have spoons. Get in there and taste it.
0:42:54 > 0:42:57Make sure you get the apple from the bottom.
0:42:57 > 0:43:01Have a try at the pickled egg. Get a go of the pickled egg.
0:43:01 > 0:43:04It's not quite like the chip shop egg.
0:43:04 > 0:43:10- Fantastic.- Happy?- Delicious.- Taste nice?- An explosion of yolk as well.
0:43:10 > 0:43:14- Beautiful. - The vibrant green is fantastic.
0:43:14 > 0:43:16The apple goes so well.
0:43:16 > 0:43:18That is all from us on today's Spring Kitchen.
0:43:18 > 0:43:21Thanks to Glynn Purnell, Ben Caplan, Diarmuid Gavin
0:43:21 > 0:43:23and of course Jack Stein.
0:43:23 > 0:43:26All of today's recipes are on the website.
0:43:26 > 0:43:31Please o to bbc.co.uk/springkitchen. Thanks for watching.
0:43:31 > 0:43:36We will see you next time. Bye-bye. See you later, guys.