Episode 5 Spring Kitchen with Tom Kerridge

The sun is shining and the lambs are leaping.

Yes, spring is here,

and we have some great guests and fantastic food for you.

Welcome to Spring Kitchen.

Hello and welcome. We have a great line-up for you this afternoon.

We head to Padstow in Cornwall to join Rick Stein

who makes a delicious recipe with monkfish, Ramsons garlic,

and wild fennel, specially for us.

Plus, we take a peek into the BBC food archive

and join the Hairy Bikers in Scotland who do a recipe with

fish fried in oatmeal with a creamy tartar sauce.

Now, joining me in the studio is one of Scotland's finest chefs,

in fact, one of Britain's finest chefs.

All the way from Edinburgh, it's Tom Kitchin.

Also with us is a special Spring Kitchen expert to tell us

all about the best meat that's on offer this time of year.

It's our very own butcher, Andy Cook. Hello to the two of you.

-Lovely to be here again.

-How are you? You OK?

-Yeah, very well.

Is springtime good for you, Tom?

Oh, amazing, I mean, after those dark days in winter, you know,

suddenly there's just like...the shoots on the trees are springing

-and it's just alive.

-Loads of lovely green things coming through,

-and as a butcher, Andy?

-Oh, it is, it's the traditional spring lamb,

which is sensational, plus other things, yeah.

Loads of other things, OK, we'll talk about that in a bit.

Now, our guest today is a presenter who's often seen

giggling at the misfortunes of contestants on Total Wipeout.

-It's Amanda Byram. Hello, Amanda.

-Hey! Hi!

-Giggling is an understatement...

-Yeah.

..guffawing, laughing my backside off, I think! I just have to say,

I can't believe there's a Cook and a Kitchin, in the kitchen!

-A Cook?

-You couldn't make it up! You couldn't make it up!

-I'll just do the washing up!

-It's brilliant!

OK, so let's see what the Kitchin has got to Cook for you today.

-That's very good.

-That's me? Yeah, so, I'm doing a pea soup today.

You know, it doesn't get more seasonal than peas.

Pea soup, keeping it really green and vibrant,

and then we're going to do it with some crab and some olive,

-just a really simple dish that people can easily do at home.

-Beautiful.

OK, and then later on today, I'm going to be doing a recipe with

an osso bucco of pork.

It's actually a more unusual cut of pork using the shin,

which I'll marinade in white wine before adding some fresh herbs

along with new season wet garlic and some radishes.

OK, so, for my first recipe, I'm going to be using a poussin, so

Andy, the meat man, can tell us a bit more about that in a minute.

Andy "The Meat Man". But you and me, Amanda, we're going to go and

-get cooking...

-Excellent.

-So, let's head over this way.

-Park yourself down there.

-I'm learning some new words today.

-Osso bucco?

-Osso bucco, yeah, we'll get onto that later.

-And poussin.

Osso bucco and poussin. So, this is a poussin.

Andy, you can tell us about poussin.

Well, Tom, first of all, it's got another name called spring chicken.

Of course, you've been called a spring chicken...

Not for a long time.

Let me just point out, actually, who Andy is, cos you're looking

like this random bloke in a pink T-shirt that's just turned up.

-Oh, he isn't?

-It's not pink, it's purple.

-Well, he is a bit random.

-We found him outside on the street.

-Oh!

-He's actually my real life butcher in real life.

-Oh, really?

You know this is his fourth change this morning!

He had the lime green and a turquoise one he didn't like.

He went for the pink. So, Andy is actually my butcher in real life.

He delivers to me at the pub and he's a great butcher and,

I'll tell you, because most of the time we don't actually spend much

time talking about meat. Most of it is about football, to be honest.

-Of course it is.

-It's every chef's dream, but listen,

tell us about the poussin, Andy.

The poussin...

-In a French accent...

-Yes, said nicely.

It's really, really exciting you doing this, Tom, actually,

cos it's not overly familiar with the public,

so when you do this fantastic dish with your magic, now,

you're going to start something really, really big.

I mean, basically, it's big portions, which I know you love.

It's one poussin per...you know, for one person.

Um, the weight of it is roughly 400, 450g,

and what is so exciting is it's so, so affordable.

Really, really...really, really...I'm not going to use the word cheap, Tom.

No, I was just going to come to that. How much do you think...?

-Value for money, value for money.

-Very much value for money. £3 each.

-Wow.

-£3 each, fantastic.

-Yeah, yeah.

And that's a corn-fed baby chicken, basically.

And also, the bonus there is you've got corn-fed,

which makes it even more succulent...flavour-wise...

So, it's slightly different to ordinary bigger chickens.

-It is even more flavoursome.

-OK.

I mean, you can spatchcock it, you can put it on a...well,

-he's going to spatchcock it now, or try to.

-I don't even know what

-spatchcock means.

-I am going to try to spatchcock it!

-What is spatchcocking?

-I'm going to remove the backbone, but first,

we're going to serve it with some couscous. Now, this couscous here,

I've put through the oven and toasted it, so it's

gone a nice brown colour, a bit like you do toasted rice.

It just gives it another dimension of flavour,

and then into that I'm going to pour some chicken stock, but this isn't

like the normal chicken stock that you get on this show,

where it comes out of a beautifully made stock.

This is actually made using one of those crumbly chicken stock cubes.

-OK.

-Now, with working with couscous, I really like using them,

because they have a salt content,

so it's not really that chicken flavour we're looking for,

it's actually the seasoning,

so it seasons the couscous really, really nicely.

We're just going to cover the top of the couscous...

-Just like that.

-You said you've already toasted this?

The couscous has been toasted,

but not cooked and then all I'm going to do is just clingfilm

it with this boiling water, and then, hopefully...

in the time it takes for us to finish this recipe,

the couscous will be cooked and it'll be delicious.

-Now, the poussin.

-Here we go.

-Here we go.

We're going to take...trim it up.

Then you're going to take the wings off.

Now, this is perfect, this is ideal for doing...like Andy said,

for barbecues and all that sort of a...marinading it, which is

what we're going to do with some rosemary and some thyme

and some lemon juice and a little bit of garlic,

and we're just taking out the wishbone,

and then we're going to cut out...kind of like the breast,

the breastbone at the side and the front of the chicken,

so then we can crack it open.

You'll definitely make a butcher, Tom.

-Well, I'm not sure about that, Andy.

-I think so.

I don't know enough about football, I don't think.

We both definitely know that!

-Do you both support the same team, or is that...?

-No, this is it.

-We don't support the same team.

-They're rivals, Amanda.

We don't support the same team, no, we don't, which...actually,

in my kitchen, between Andy

and then actually Tom Kitchin over there, there's pretty much

the whole of the Premier League covered, and then...

-Which one of you is winning?

-I had a wonderful weekend.

Andy had a wonderful weekend.

Just an hour ago, I met Tom and found out that he supports the team

-that my team beat yesterday, so...

-Oh!

-I thought we were on a cooking show?

-Yeah!

-Exactly.

-So, the chicken, I've just cracked and taken the backbone out.

Cracked it open and then we're going to put it into a bowl,

and then, onto that, we're going to grate some lemon...

This marinade would be nice with any other meat, wouldn't it?

It would just be fantastic.

This marinade would be really, really nice.

This would be really, really nice.

So, some grated garlic, some lemon,

and then we're going to put some rosemary...

So, we mentioned at the beginning of this show Total Wipeout.

Now, that was a massive, massive success.

A huge success, but, like you say, laughing at the misfortunes

of others seems to be what people like the most.

Well, yeah, especially if it's controlled misfortune, I suppose...

-Well, yeah...

-..falling over.

-Exactly, you know, I think one of

the key things to the success of Wipeout was that

the demographic was so wide,

because, you know, you could pretty much be any age to watch it.

Kids loved it, grannies loved it, parents loved it.

Richard and I had a little bit of an adult sense of humour on it,

which kids didn't really get,

but they loved the big splashy mud and the big red balls, and stuff.

And it was a massive success, wasn't it? As a show, yeah, it was huge.

-Yeah, I mean, I think it's still being aired a few times a day.

-Wow.

But they're repeats, which not a lot of people notice.

So, the chicken has got a little bit of olive oil,

a little bit of rosemary, it's going to go into the fridge to marinate.

Now, preferably we would marinade it overnight, which would be

fantastic, but at least a minimum of a couple of hours, actually.

And then we're going to get it onto a char-grill as if it was...

as if it was like a barbecue, and then

we could stick it into the oven and continue and finish the cooking.

So, you actually have a new show coming up?

I do have a new show and, much like the same vein of Wipeout,

I'm kind of laughing at the misfortunes of other people

falling flat on their faces, at times.

-And what's it called?

-There's a trend here, Tom!

It's called RV Rampage

and it's like an adventure reality entertainment show.

-It sounds very exciting, I have to be honest.

-It is very exciting.

It was filmed in New Zealand just before Christmas.

We've had six weeks in RVs, living in RVs,

driving in RVs the entire length of New Zealand.

Um, and the basic premise of the show is there's five teams of two.

Four of the teams are sharing RVs,

so, you get your reality element there, which is

a lot of arguments, you know, living in close, confined spaces.

Not so good at the best of times.

Um, and they're fighting for a cash prize, but, all along the way, they

have to do Rampage challenges, jump out of planes, climb glaciers...

That sounds very exciting.

We've got a little clip of that actually coming up

-and we can have a little look.

-Tom, you're a contestant.

-Yes!

THEY LAUGH

Brilliant! He's signed up for it! Let's have a look at this clip.

Three, two, one...

RAMPAGE!

Join us at the start of an exciting

and thrilling adventure road trip of a lifetime.

Five teams of two will be competing in some seriously white

knuckle challenges and tasks.

Five extraordinary teams...

THEY SCREAM

..in a series of adrenaline and cultural challenges.

-THEY SQUEAL

-As they do battle...

-Go, go, go, go, go.

-For a cash prize.

RV Rampage.

APPLAUSE

-That looks incredible.

-It's so much fun.

I've got to be honest, it looks like how I spend my days off.

THEY LAUGH

OK, listen, just quickly, the chicken is being charred on

-the side...

-Oh, that's delicious.

We're just going to stick it into the oven.

So, a big food background, Amanda?

A big love of food coming from childhood?

Um, yeah, I mean, I'm half Irish, half Iranian,

so, my granny used to make coddle, which, I don't know

if you've ever heard of it, it's a Dublin dish, very traditional.

Um, and my mum learnt how to make a real curry through my dad's mum,

so, I've kind of grown up with two complete ends of the spectrum,

you know? An Irish stew and a good old spicy curry.

-A good old spicy curry.

-So, I really, really appreciate food.

Unfortunately, I don't cook very often, I'm single and,

when you're single, you don't really tend to be creative.

-Well, you can buy a single poussin.

-I know! This is what I'm thinking!

-It's perfect for me!

-This is perfect.

So, we're just finishing off with a little bit of chopped garlic.

We're going to put in a little squeeze of lemon juice.

And there's some mint and some coriander

-and these little peppers which are very delicious.

-I love those, yeah.

A pinch of salt, and we're just going to mix it around.

The chicken has come out of the oven,

we're just going to put this couscous onto the bottom...

Tom, now you've hit the age of 50,

you're still very quick around the kitchen.

Honestly, honestly, 50, he's so cheeky!

Well, I went to your 50th birthday.

We spend most of our time on the phone doing this,

we spend no time talking about...

-Food.

-..meat. There we go.

OK, so, now, we're going to get the chicken on top.

We're going to get the guys to come up and taste this.

Well, actually, Tom. Andy, you can stay there cos you're cheeky.

-I'm only joking, Andy, up you come.

-Banned from the kitchen!

Listen, all this lovely flavour has come from the oil

-and the rosemary and the garlic...

-Oh, wow!

You just drizzle over the top of the chicken and the couscous.

-It's very, very simple. It's an easy dinner for one.

-Thank you!

Did you make this just for me today then, Tom?

Yeah, just for you, get in there.

-CUTLERY CLATTERS ON GROUND

-Whoa!

Just throw that anywhere, Andy.

Get in there and have a taste of that, guys.

It looks fantastic, doesn't it?

It smells delicious. Whoops.

OK, you can tell the butcher. He goes straight for the leg.

-He is, yeah.

-Straight in for the leg.

-How are we? Happy?

-That is such a single girl's meal!

-I love that.

-That is so good!

-Now, in every show we're getting out

and about and visiting some of our favourite chefs on their

home turf with their take on spring ingredients.

Today, we join Rick Stein, his cookery school in Cornwall

and an absolutely delicious recipe using monkfish.

I think spring is my favourite time for being in Cornwall.

The days are getting longer, the fishermen are all out,

everything's growing in the fields

and I've got a great recipe to celebrate spring in Padstow.

So, a lovely dish for spring.

Pan-fried monkfish with wild fennel and Ramsons garlic.

So, we start by making this wonderful crust to go on the monkfish

and I'm using the wild fennel

and this literally came from the hedgerows,

I mean, I've been foraging ever since I was a boy and the smell of aniseed

is overpowering, one of the first herbs to come out in the spring.

So, put some garlic in there too and some semolina.

There we go and a bit of salt. Lid on.

And blend away.

BLENDER WHIRRS

There we go.

It smells as good as it looks.

This is a little tip I've picked up in India.

If you're not getting right to the bottom of your bowl,

give it a good old shake. Good.

HE SWITCHES BLENDER OFF Now then, the monkfish,

a lovely, firm-textured fish,

almost like meat, it's so firm.

Now, cut that into two nice fillets.

Just look at that.

It's just a lovely pearly whiteness that...it's just appetising.

And, like all fresh fish, it doesn't smell fishy.

It just smells of the sea.

So, just get a little tray.

That's enough.

And then, just...

turn the monkfish over in that powder which is

smelling of garlic and fennel.

There we go.

Now then, the sauce.

We've got wild garlic, it's called Ransoms garlic.

Just again, pick that up from the hedgerows.

I'm going to back it up with some slices...

of Florence fennel.

Just cutting those into thin strips...like that.

I'm just going to fry that off in a little bit of butter now.

I'm coming up with dishes that are sort of...seasons are very

important to me and when I thought of this dish, I thought,

"Well, you know, what are the first smells

"and flavours of spring that I really remember?" And, at this time

of the year, you've got both these fennel fronds and this wild garlic.

But I'm going to back them up too with some sliced garlic.

A bit early for the fresh new season's garlic.

So, I'm looking to really brown this garlic and fennel, not only to

bring out the caramelised flavours, but also the depth of colour.

So, now they're exactly where I want them to be.

I'm going to now add some fish stock made with sole bones,

cod bones, that sort of delicate fish.

And some vegetables.

I'm just going to leave that now to simmer away

with a little bit of seasoning,

and the fennel and the garlic are cooked through.

While I'm doing that, monkfish, this is just a bit of vegetable oil

and a little bit of butter, and the reason for putting oil

and butter, I want the buttery flavour, but,

if I did it all with butter, it would burn.

I start off by pan-frying, then I fish the dish in the oven,

because, actually, monkfish being a meaty fish, it's quite thick,

it'd take a long time to cook in a frying pan and

because I've got this quite delicate coating, I don't want it to burn.

I like a hot pan, but I don't like a sort of jumping hot pan, because

I like to get a sort of subtle colour,

not a very, very dark colour.

So, there we go.

So, while I'm waiting for those to cook, what shall I do?

Tell you a story? Talk about monkfish? Let me talk about monkfish.

One of the things I used to feel quite put out about,

I suppose, in the early days, is that, in this country,

the monkfish gets landed with its head cut off.

I think it's really because, if you saw the head of a monkfish,

you probably wouldn't...sleep well at night.

It's just fantastic big jaws and enormous teeth.

But, actually, the heads are really good for making stock,

so I used to feel a bit aggrieved and, in the end, I got hold

of a couple of fishermen who would supply me with a whole monkfish.

I did actually cut myself on the teeth once or twice, but I feel

that's sort of what happens when you're learning the trade anyway.

I was always cutting myself on the spines of sea bass.

Everybody ends up with a spike in the knuckle,

which will last for about three weeks, gives you quite a lot of pain.

Right, that's coloured up nicely.

Let's turn those over.

There we go.

So, I'm just going to pop that in the oven for about ten minutes.

So, that should be about ready now.

There, that looks really nice.

I'm just going to slice these up now

and then just deglaze the pan with my reducing stock.

There we go. Put that in that.

We're nearly ready to go. That's quite a rugged dish.

Just going to finish the sauce off with...

the Ramsons garlic, which is this hedgerow garlic.

Just cut that into shreds...

..and some more of my fennel. There we go.

Finally, very important, some Pernod just to reinforce

anise flavour and then just a little bit of lemon juice.

And now, nearly ready to go.

Just finish off with some butter just to thicken the sauce.

This is a hedgerow dish, I'd say, almost.

Right, we're ready to go.

The monkfish, just cut it slightly on the slant.

It always looks nice to have the slices

lie against each other in a nice way.

What I'm going to do is actually put

most of the sauce on the plate first.

I do love this dish, I mean,

I sometimes feel people think of fish as being a bit boring.

No way is this bland and boring.

In fact, I'll be quite happy to

sort of serve this with a red wine, really.

Just sort of part the fillets a bit

so that you can see that lovely whiteness of them and then, why not?

Just find a nice frond of fennel to put on there.

So, this is my pan-fried monkfish with Ransoms garlic and wild fennel.

A perfect taste of spring, I would say.

So, just give this a little taste

to see whether it agrees with

my idea of spring, whether the dish does...

Mmm!

Oh, that is so good!

Thank you very much, Rick. That looks amazing, doesn't it?

-Yeah.

-Spring monkfish, delicious.

OK, so, it is time for somebody else to cook now

and it is the incredible Mr Tom Kitchin.

Hello, Chief, and what are you going to be cooking for us?

So, I'm going to do a spring soup, pea soup, OK?

And we're going to get it really vibrant and green.

We're going to serve it with crab,

black olive, and a little bit of lettuce,

which goes fantastically well with, um, pea as well.

So, first of all, I've started sweating some onions here

just beforehand. I've just sliced the onions thinly

and started sweating them in a little bit of oil and butter.

Chef, if you could mix the crab with a bit of olive oil,

shredded lettuce, chopped olive, a little bit of lemon zest,

and just bring it together.

Very summery, very spring-like, lots of lovely fresh ingredients.

-Exactly.

-What's it like to be a sous-chef, now, Tom?

Actually, do you know what?

The stress is off, it's a lot easier being sous-chef, being told

what to do, rather than coming up with the ideas yourself, I think.

So, I sweated the onions in butter.

I really sweated them down as well, so, they really...you extract

all the sweetness, the lovely flavour from the onions.

Yeah, people forget that onions contain so many sugars.

They start off quite acidic, don't they?

But, as you cook them out, the acid goes away

-and they turn into a very sweet, beautiful product.

-Exactly.

And sweating of vegetables is so important when cooking at home.

-That's how we get...us chefs get that extra flavour, isn't it?

-Yeah, yeah.

In-depth, slow-cooking, lots of things like that.

Are you a big fan of shellfish and crab?

-Very much so, yeah, love it.

-Very much so, yeah.

As a meat man, you love the shellfish?

-Good.

-I certainly do.

I've got into it fairly recently through my youngest son,

-believe it or not.

-Fair play.

And, Tom, you're a big fan of Scottish shellfish, a big,

big fan of Scottish produce.

Scottish, British, and, you know, seasonality,

that's my big thing, Tom, big thing.

But on the side here I've got some chicken stock,

but I've actually boiled the chicken stock before I place

it on top, because what I really want to do...

is cook this as fast as I possibly can

and by putting the boiling chicken stock on top, of course,

it just starts boiling immediately and,

as soon as those peas are cooked, we're going to blend them

so we get that real vibrant green colour.

-That's what we're after, Chef.

-OK.

And then are you going to cool it down?

Yeah, so, I'm going to blend it in the blender,

and then, here, we've got a bowl on ice and we'll chill it as quickly as

possible and that way it'll take it down to the temperature that we

want, but stop the cooking process and allow it to be lovely and green.

OK. Cos, if you let it sit too long and it's too hot,

it'll start to go kind of...

A discoloured mushy green, like your mum's pea soup.

-Yeah, like when me mam cooks sprouts.

-Yes, exactly!

-Sorry, Mam!

OK, so, into the crab you put a little bit of lettuce,

some chives, a little bit of lemon rind, lemon juice, olive oil.

I know you can't taste it, just a little bit of salt, Chef.

Unfortunately, I can't because I've got a shellfish allergy,

but I'm sure between the three of you...

So, what happens if you have some?

Uh...we'll probably have to go off air!

-Andy will have to host the show!

-Yeah!

-Andy will have to host the show.

-He's all right with that.

And I'm not sure that pink T-shirt's made for it!

It's not pink!

BLENDER WHIRRS

-You're blending the soup now.

-Yeah.

So, I'm just going to blend that for about 30 seconds or a little bit

longer, get that really mixed and, if it's not mixed enough, you can

always pass it through a sieve, but, in these super-duper machines,

-it seems to mix well, doesn't it?

-It blends very, very quickly.

So, you're a very busy man at the minute now.

Tom, I hear you've got a new pub open.

-Yeah, we opened a pub, it's just a year old last week, actually.

-Yeah?

Called The Scran & Scallie, which is in Edinburgh.

Scran in Scottish means, um...

-means food.

-OK.

-TURNS OFF BLENDER

And scallie I call my wee kids,

but the wee boys, I call them scallywags.

You see, so, Scran & Scallie.

So, being very family friendly

and we've actually got a little corner which is called

The Scallywag Corner, where the kids can go,

they've got the beanbags, DVD player and, you know, mum

and dad can really enjoy their meal, so the kids can be in the corner.

So, a proper kid-friendly pub...

Yeah, a good proper pub and doing like, you know,

not quite to the level of what you do, obviously, but, you know, the

proper home-made pies and the stews and the, you know, proper pub food.

The homely food that people recognise and understand,

and then The Kitchin seems to be going from strength to strength,

-getting better and growing.

-Oh, yes, it's busy, busy, busy, busy.

So, it's all going really well, thanks, yeah. So, look at that.

That looks vibrant and that wonderful colour.

The crab salad is something that I can't eat.

-Does it look all right to you?

-Mmm. Very, very good.

-Looks good to me.

It looks good to you! You can't wait, can you, Andy?

So, you opened Kitchin in 2006 with your lovely wife Michaela.

-Yeah, that's right.

-And now you have four new sous chefs. Is that right?

-Yeah, I've got four kids, yeah.

-Four kids.

-All boys. Can you imagine?

How did that happen? Goodness me. Yeah, it's busy, it's busy.

OK, so, now we've got our soup

and we're just chilling it on the ice and this would be the same

if you were doing asparagus or you were doing a green leek soup,

leek and potato, just try and get that lovely vibrant colour,

cos it really does help in the presentation,

but it really allows that really fresh flavour as well.

It looks absolutely beautiful. You can see it's all sorts of flavours

of spring that's coming through.

And this crab is delicious in there, but you could use any seafood.

You could put some, you know, lobster if you had it,

or some nice prawns or anything like that would be delicious.

-We've got some...a bit of basil.

-Where Andy's based

and where I'm from, which is the West Country,

we get some good lobsters,

but I think the Scottish would argue that you have the best, don't you?

-Have we got a ladle there, Chef?

-A ladle? You need a ladle, Chef?

-No problem at all.

-And I'll get the, um...

-There we go.

-Cream, if you had it.

-Cream is just there.

-Ah, good man.

So, there we've got our lovely soup and what you could do,

you could make it and you could chill it down,

so it's actually a chilled soup or just

a lightly warm kind of soup like that.

-So, you could serve this cold from the fridge.

-Yeah.

-Chilled pea soup with crab.

-The perfect dinner party,

you could have all this ready before your friends come round.

-And then, you could just...

-Oh, that looks so good.

-..serve it in the garden like that.

-So, is this one of the...?

-You've got two books out, haven't you?

-Yeah.

And this is one of the dishes from one of those?

Yeah, from the first book, From Nature To Plate.

And then, yeah, it's just real simple, seasonal home cooking

and, really, when you eat with seasonality and you eat in the

seasons, it's not rocket science, that's why it tastes so good,

-doesn't it?

-Because that's when it's fresh, that's when it's at its best.

You're so talented, Tom, you're making it look easy.

-Thank you, Andy. Oh, you mean this Tom!

-Yes, that one.

Come on, come and have a little taste.

-Yeah, let's move that out of the way.

-Come and have a little taste.

Get in there, taste the crab and the cream and the pea soup.

-Oh, that looks absolutely divine.

-That looks gorgeous.

-That's not you Andy in the pink shirt.

-Would you mix it, or...?

Yeah, just a spoon of everything

I always like to, you know, in food, taste everything...together.

-How's that?

-Oh!

-She's happy.

-It's so good and so quick to make.

Yeah, really, I mean, that was like five to six minutes to knock up.

-So, there's no excuse for me then, eh?

-Exactly.

Quick and easy and well done, lovely. OK.

Whilst these guys carry on eating this, we're going to take a look

at the BBC's food back catalogue

and join the Hairy Bikers up in Scotland frying some fish.

We're going to cook the locals their real traditional dish,

fish in oatmeal served with a creamy tartar sauce for dipping.

And, because it's blowing a hooley,

we're taking cover in Tarbet's Fish Market.

It's pandemonium!

Ho, ho! But we're going to cook fish!

Fish!

We've got some filleted already.

This is the plaice to be! Ha, ha!

We're going to fillet that.

-Gurnard, a lovely thing.

-One of my favourites. A nice fresh hake.

Look at the chompers on that.

We've got a lot of people to feed.

-I'll get goujoning.

-And I'll get filleting.

I think the thing is to just let the knife do the work.

-Fillet number one.

-Perfect.

-You work on the trawlers.

-Aye.

So, when you're at sea, do you eat fish on the trawlers?

Aye. We eat fish first thing in the morn.

-Right.

-It gives you brain power.

You know when you get haddock fresh, it's good as a sea bass, isn't it?

Look at that. It's falling away now.

See if I can get this herring's skin off here.

Right, I've managed to take the skin out of that.

-Lovely.

-Hake!

THEY LAUGH

Come on, lad! Give us that back, it's for the bisque!

It's...ooh!

-Angus, where you?

-It's Si and Dave's Seafood Creche!

Hello, mate, all right?

You don't have much to do in the night-time, there's loads of kids up

-here, isn't there? You know!

-It's the long, dark nights!

That's brilliant, isn't it? That's what you call a fish platter.

Before we fry, should we make some tartar sauce?

Why not?

Take a big bowl of mayo, gherkins, or you can have

the little cornichons, the little 'uns, and some capers.

So, I'll chop some of those and bung 'em in.

And what I'm going to do is I'm going to chop some nice dill

and some parsley, nice and fine.

-KIDS: Urgh!

-Urgh? What are you on about? "Urgh?"

-You're eating plants!

-Yeah, you're eating plants!

-The chip was a plant once, you know.

-Yeah, it was, it was a potato.

Yeah? The chopping of the gherkin.

And if you go too far, you end up with little gherkin fingers.

-Yuck!

-It's only a plant! It's not going to eat you!

Smell that. It's lovely.

Isn't it? Smell that. It smells lovely and aniseedy, doesn't it?

-It smells of your feet.

-It smells of me feet?! What sort of children?!

Now, you can put as much gherkin or as little

as you like in your tartar sauce.

Now we've got capers going in.

Now, capers are a little bit like salty peas.

The capers go into the mayonnaise with the gherkins.

-And then what you do, about two tablespoons of parsley...

-Nice.

..and of one tablespoon of dill and then give it a mix, taste it,

and if we fancy putting a bit more dill in, we can.

Look at the colours.

It could do with a bit of lemon juice.

A bit of lemon juice, and a bit of Tabasco just to give it a bit of zip.

CHILDREN GIGGLE

That looks great, don't it?

Should one dip one's finger in said mayonnaise?

-No, use a spoon, we're on the telly.

-Oh, aye.

Mmm. That tastes all right, that.

-CHILD:

-Is that for breakfast?

No! It's to dip your fish in.

-Do you like fish?

-It's porridge.

-Porridge!

-Well, just try this on your fish,

it's like posh salad cream.

And that's how to make tartar sauce under duress.

Right, what we've got to do now is, we've got all the fish prepped,

we've got the tartar sauce made,

so we take each piece of fish, a squirt of lemon,

salt and pepper, coat with egg, press it into oatmeal and then fry it.

Grinding, squirting and washing, oatmealing and stacking.

This is pinhead oatmeal, which is

very Scottish cos it's kind of where

-your porridge comes from. CHILDREN:

-Eww!

What's wrong with porridge?

Look, it's a national treasure, porridge!

Oatmeal makes haggis and all manner of good things.

So, you take a piece of fish, a squirt of lemon,

a twist of pepper, a pinch of salt...

brush with egg...

then pass to the oats department.

-Roll...in oats.

-Do you want a job?

Come on.

I'll put you on lemon.

Not too much. Now, if you just put lemon on all those pieces of fish...

and then we'll crack on.

I thank you.

Here, mate, coming in.

Oh! Look at these!

Now, these are what you call fish fingers.

Gareth, more lemon.

He's a class act, our Gareth, isn't he?

Oh! Look at that.

I've this feeling I'm going to end up running a chip shop somewhere...

probably in the West Coast of Scotland!

-It's good produce. We can't complain, can we?

-Yeah.

-Oh, they look delicious!

-It's easy for you to say, isn't it?

Right, we'll have to put

-the lemons on a jaunty fashion.

-Oh, boy!

Always have odd numbers on your plate, you know, it looks better.

A few little parsley sprinkles, do you think, Mr King?

-I have some dill here...

-Dill sprinkles.

-..set aside for this very occasion.

-Take a goujon...

..dip it into the tartar sauce.

Mmm!

It doesn't get much better than that, does it?

Argyll and Bute on a plate,

the wonderful surroundings of Tarbet, we think we've done the fish justice.

A bit traditional with the oatmeal.

We've got some herring, we've got some gurnard, we've got hake...

-We've got plaice.

-It's kind of like a fritto misto a la Rob Roy.

It's also like Gordon Brown after he's had a shower!

-WOMAN IN CROWD:

-What?!

-Right...

this is a fritto misto a bit like

Gordon Brown after he's had a shower,

and that's how it shall appear in the cookbook.

I don't think we've ever had a dish so local.

Local people caught it, helped us cook it,

and now they're going to taste our oatmeal fried fish and tartar sauce.

Ladies, it's your tea!

CROWD CHEERS

What do we reckon?

-They go well together.

-Don't they?

-Yeah.

Do you remember, when you were younger, having oatmeal with fish?

-Mm-hm.

-With herring, I don't think we had it

-with anything other than herring.

-Yeah?

Now then, Chef, superstar...

What do you think, mate?

It's delicious!

It was a good idea to put the oatmeal...I'd never have

thought of oatmeal. It's something I'll try.

-It's like posh fish fingers.

-You're not wrong.

-It is, isn't it?

-And it's so easy to do.

-Nice.

-Can I get another bit?

-Yeah, yeah.

-Of course you can.

-The oatmeal's really toasty, isn't it?

-Yeah.

You get a toasted the flavour from it.

Don't you think it's a shame though,

that so much of your wonderful fish goes abroad?

Well, why keep it all to yourself if it's that good, eh?

-Yay!

-You're not wrong.

-You're not wrong, missus, you're not wrong.

Want one?

-What do you reckon?

-It tastes like...

-Hake, maybe.

-Yes, it is, that's right.

It's very nice, especially in combination with your tartar sauce.

It tastes like...

-Hake, is it hake?

-Yes.

-Yeah.

Very nice.

It tastes like...

-..fish!

-THEY LAUGH

-Excellent!

-What?

-That's a good lad!

Brilliant! Fish that tastes like fish.

-What more could you want?!

-THEY LAUGH

OK, now, throughout this series, we're showcasing some real key

spring ingredients that are at their absolute best at this time of year.

Today, I'm going to be doing a recipe with a shin cut of pork

and some new season garlic, and, Tom, he's going to give us a hand.

-Yeah.

-OK, so, the shin cut of pork, or, osso bucco of pork.

Now, osso bucco is kind of...it's cut through the shin,

it's on the side angle, and it's normally associated with veal,

but this one I'm doing with pork.

I'll just point out that we used to do...this was on the menu at the

pub when I first opened it, solely because it's cheaper than veal.

-Ah!

-Is that right, Chief?

-Absolutely, Tom, absolutely.

Ossob...osso bucco, fundamentally, is Italian for

a bone in the hole.

It's an absolute classic dish what you're doing here as you well know.

You can have beef osso bucco, you can have lamb osso bucco.

What you're doing is pork osso bucco, so,

that's cut from the shank, from the leg, or you can use the shoulder.

Now, obviously, it's very labour intensified, but the value for money

of it is just beyond imagination, it really is, to cost, pence.

-It costs pence?

-It really is so cheap. Well, you put it on me,

-cos you barter me down all the time.

-THEY LAUGH

It costs pence. That'll be why it costs pence.

I'm going to remember that tomorrow, when I ring you up,

-and you said it was going to cost me pence.

-Text me later.

Now, OK, so what I've done is I've marinaded the pork,

the pork shins in white wine,

and they've been in white wine for anything from 8 to 24 hours.

Now, they're just going to go into a pan,

we're just going to sear them up and get some nice colour onto them,

and, to serve with them, we're going to be doing some bacon lardons...

-Yeah.

-..and some new season garlic and some radishes.

Now, this is new season garlic, so this is, um...

this is very similar to, well, garlic,

but, what it is, is before it's actually dried out

and you get the crispy outer skin,

so, what you've got is the cloves themselves are really soft

and delicious and beautiful, and not too powerful.

-Seen those before, Andy?

-No, I haven't, Tom.

-It's massive!

Amanda, no? here, you have a little look at that. Catch! There you go.

-Well done.

-THEY LAUGH

It's like the bridesmaid catching the flowers!

So, I've got the bacon here, which I've just cut into nice lardon sizes,

but we've taken the rind off and the bone off,

and, if you're buying bacon like this, guys, at home,

make sure you don't throw this in the bin,

because you could keep that, freeze it down, and use that to

start your soups or, you know, your casseroles or something like that.

So, that flavour from bacon.

Again, we were talking earlier about onions being sweated down

and that kind of flavour that you get from onions.

Bacon is the beginning of all sauces and all great cooking,

certainly in my kitchen and I would imagine in yours, Tom.

Is it because it's so strong flavoured, Tom?

Well, yeah, it's because it has a wonderful undertone,

it's a wonderful layer of flavour,

so you can get fantastic meatiness that comes from it,

but you also get this kind of salty cured flavour that comes in

and it adds depth to dishes, so, bacon is fantastic.

As soon as you see that garlic, as you peel it down,

the middle cloves, they're all soft and they're all ready.

You can actually eat them as they are.

We're just going to fry them off in the pan with the bacon

and just slowly sweat them down.

So, now, this osso bucco of pork, it's in the oven...in the pan,

searing off, getting a nice colour all over it,

this and then we're going to add to it some more white wine...

..and a few vegetables, and that colour is very important, because...

contrary to belief where colouring seals in flavour,

it's not true. What colouring does is actually gives flavour.

You can see little bits of where the bone is,

-they're like a bone marrow, like a true osso bucco.

-Yeah, yeah.

And that's loads of flavour and as that cooks, as that braises

down, that starts to come out and it'll add to the stock of the dish.

And having a good pan and getting it to the right temperature before

you put that meat in, is vitally important, isn't it?

It's very important, very important. So, we can add...

we're going to add a little bit of celery to that,

and then some carrot.

Now, Amanda, you do a little bit of cooking at home?

Um, yeah, I do try. I'm better with sweet things.

I actually made you some chocolates, you know.

I have seen it underneath these counters.

-Do you want to come on up and explain all about it?

-Yeah.

-So, um...

-Have you seen this, Chef?

Amanda's made her own chocolate, actually made her own chocolate.

-She's actually applied for my pastry chef job.

-Yeah, yeah, yeah!

Do you know what? It's actually gone and melted

-in the heat of this kitchen!

-THEY LAUGH

-There we are...

-That's the limpest chocolate I ever saw!

Well, Amanda has made us her own incredible chocolate sauce.

So, it's sugar-free, it's dairy-free,

which is clearly why it's not looking very well!

No, it tastes delicious, so it's cacao, which is

the original raw form of chocolate, melted with coconut oil, um,

a little bit of xylitol,

which is a natural sweetener.

Then I roast some goji berries,

-coconut flakes and almonds...

-Wow!

..mix them all together, put them on a tray, pop it in the fridge.

-And there you have it.

-I have to be honest, it sounds fantastic.

-No, I'm still going to taste it.

-I mean...yeah.

We are still going to taste that.

You are going to have to try it, and I sprinkled some Himalayan salt

on there as well, because I like the mixture between sweet and sour.

-Wow, that is incredible.

-Like it?

-How did you get into the idea of making that?

-Well...

-I love the bitterness.

-..I'm being super healthy at the moment,

I have my own healthy Twitter page

and the one thing I always get asked by people is, how do I enjoy food

if it's sugar-free and if it's, you know, if it's fat-free and stuff.

So, I've just really been exploring how to make tasty food that is

sugar-free. Um...

And making chocolate, something that you missed,

you wanted to work out how to do it.

Well, I made it for Easter and pretty much ate most of it myself.

-So, it was good for you?

-It's really good. Well done.

-Am I going to miss out on this chocolate?

-Oh, I'm sorry. Wow!

-So, into this hot pan...

-High maintenance!

I have added...some white wine,

some chicken stock, some thyme,

some garlic, carrots and celery,

and it's come up to the boil. Now, you're going to stick a lid on it.

This is proper cooking, isn't it?

This is proper cooking, proper braising,

none of that stuff in a water bath, Chef, proper braising.

I just want to say on air, I'm really excited about this dish, you know?

It's fantastic for me.

Do you contemplate putting a successful dish of the past

-back on again?

-Yeah, exactly.

Cos, now I've told you how cheap it is, you're bound to.

Yeah, it'd be great. THEY LAUGH

The great thing about working with seasonality is your dishes

come round every year, so when you come back to spring,

you've got spring dishes that you did last year,

I always try to improve them, Chef, do you know what I mean?

-Like, take them to the next level...

-Yeah.

-..every year.

-How do we make them better? How do we make them nicer?

-Yeah.

-OK.

-So, what's going on in here?

-So, you've got the bacon...

-Do I put the garlic in there?

-It's frying off, yeah. Some garlic...

And then...the radishes are going to go in it at the last minute.

All those kind of spring flavours.

Look at that. And, of course, all the all the natural fat of the bacon

that's come out, is in that pan.

And that garlic will sweat down just a little bit.

We'll add a little knob of butter to that, Chef.

-You're like James Martin, you are.

-I know, I know.

No, his would have been twice the size actually.

THEY LAUGH

OK, so, sweating that down, a pinch of salt in there...

..then we're going to add the radishes, the radishes

-are going in kind of last minute and they slowly break down.

-Oh, yeah.

We're keeping the leaves on.

That kind of greenness gives it that kind of beautiful springy flavour.

It keeps it feeling nice and fresh.

And the osso bucco pork, we're just going to take one out.

And we're reducing down this sauce.

Just look at the colours in that pan, you know, just fantastic.

Yeah, you just know it's going to be lovely, don't you?

-The smell is coming over here.

-It's wafting over, I'm salivating!

And Tom here is just chopping up some parsley and some sage.

Yup, shall we get that in?

Yeah, let's get that in. That looks lovely.

Parsley and sage...

Just going to mix in a little bit of butter...

-..into the sauce.

-And that sage, once it starts cooking...oh!

-All those flavours.

-Oh, just brilliant.

OK.

Then we'll add a little bit of the stock to the veg.

-OK, you want that?

-Go ahead.

There we go.

SIZZLING

And then we'll bring that up. Give it a quick season, young Chef.

There we go.

And we'll pop that into the pan.

-Leave that there for you?

-Yeah, brilliant, thank you very much.

We'll get this into the pan.

So, all that flavour, the sage, the parsley, the bacon, the garlic...

OK, guys, come on over.

-I look forward to that one, Tom.

-Yeah, it's lovely.

You can smell those flavours going through.

It's very tasty.

And, onto that, we're going to put the pork.

That's a proper hearty meal right there, so it is.

-And spoon a bit of that on.

-There we go! Ah!

-Let's have that knife and fork.

-There's some knives and forks.

Get in there, guys.

-Get a taste.

-You've got a lot of forks

and only one knife.

That's twice you've done that!

He's nervous that...

Go on, get in there.

Go on, have a taste.

I'm going in for this one, I'm sorry.

-Unbelievable!

-Hot, tasty, beautiful, love it, fantastic.

OK, well, that's all from us on Spring Kitchen.

A big thank you to Tom Kitchin, Andy Cook, Amanda Byram,

and, of course, the great Rick Stein.

All of today's recipes are available on the website.

Please go to bbc.co.uk/springkitchen

and a big thank you all very much for watching

and we will see you next time. Take care, bye-bye.