4:45:19 > 4:45:22It's springtime and we have a show packed full of seasonal recipes
4:45:22 > 4:45:24and entertaining guests for you to enjoy.
4:45:24 > 4:45:27Welcome to Spring Kitchen.
4:45:48 > 4:45:50Hello and welcome.
4:45:50 > 4:45:52Now, we have a great line-up for you today.
4:45:52 > 4:45:54We join Jason Atherton,
4:45:54 > 4:45:56who's gone in search of some peas and broad beans
4:45:56 > 4:46:00for a superb recipe using roasted cod, especially for us.
4:46:00 > 4:46:05Plus, we take a peak into the BBC Food archive and join Raymond Blanc
4:46:05 > 4:46:10for his take on a tortellini with roasted nuts and sage butter.
4:46:10 > 4:46:14Now, joining me in the studio is one of Wales's finest chefs,
4:46:14 > 4:46:16and today he's come all the way from North London!
4:46:16 > 4:46:17It's Bryn Williams.
4:46:17 > 4:46:20And also joining us is our in-house forager to talk about some of
4:46:20 > 4:46:23the lovely spring veg and herbs you can find at this time of year -
4:46:23 > 4:46:27- it's Rupert Burdock. Hello, chaps, how are we?- How are you doing?
4:46:27 > 4:46:29Good, good. Springtime, are we happy about that?
4:46:29 > 4:46:31- Green veg. Green, green, green. - Green, green, green.
4:46:31 > 4:46:34Everything's been allowed to grow. Nothing's been cut back yet.
4:46:34 > 4:46:37Fantastic. We have two guest stars with us today
4:46:37 > 4:46:39from the new comedy drama Trying Again -
4:46:39 > 4:46:42it's Jo Joyner and Chris Addison. How are we doing, guys?
4:46:42 > 4:46:44APPLAUSE
4:46:44 > 4:46:46- Happy?- Yeah, good.
4:46:46 > 4:46:49- Springtime, you love it? - Absolutely love it.
4:46:49 > 4:46:51- And food.- And food more. - We love that a lot.
4:46:51 > 4:46:53We love food a lot.
4:46:53 > 4:46:56The spring bit isn't what brought us, it's the kitchen bit.
4:46:56 > 4:46:59- It's the fact that people are cooking food.- Yeah.- OK.
4:46:59 > 4:47:01Bryn, what are you going to be cooking?
4:47:01 > 4:47:03I'll be cooking peas, girolles and mint
4:47:03 > 4:47:05and we're going to glaze it all up
4:47:05 > 4:47:08then do a nice seared scallop and slice it up with raw shallots.
4:47:08 > 4:47:10A ceviche dressing. Fresh and nice and light.
4:47:10 > 4:47:14It's very seasonal and very green and light, but with loads of flavours.
4:47:14 > 4:47:16That sounds fantastic, can't wait to see that.
4:47:16 > 4:47:19And later on, I'm going to be doing a recipe with Douglas fir pine.
4:47:19 > 4:47:22I'll be making a Douglas fir pine custard
4:47:22 > 4:47:25with a blood orange curd and a coconut tuile.
4:47:25 > 4:47:29Now, Rupert, we're going to come and talk to you in a little bit
4:47:29 > 4:47:30about fruit and vegetables that are in season.
4:47:30 > 4:47:33Before that, Jo and Chris, you come with me,
4:47:33 > 4:47:35we're going to do a bit of cooking. Lead the way, guys.
4:47:35 > 4:47:37There we go.
4:47:37 > 4:47:40Park yourself in the middle, a bit of a rose between two thorns!
4:47:40 > 4:47:42- Sorry, Chris. I was calling you a thorn.- None taken.
4:47:42 > 4:47:45OK, so, the first dish we're going to be doing
4:47:45 > 4:47:47is a bit of grilled sardine, a very simple salad,
4:47:47 > 4:47:50some grilled lettuce and some samphire.
4:47:50 > 4:47:53So, samphire, what can you tell us about that, Rupert?
4:47:53 > 4:47:55Well, Tom, it's a member of the okra family,
4:47:55 > 4:47:58so it's high in protein. It's got a good mouth feel,
4:47:58 > 4:48:00as they say in Japan. Nice round tips to it.
4:48:00 > 4:48:02Nice hollow vacuoles inside.
4:48:02 > 4:48:08It also can be found in Britain, on mudflats at the seaside.
4:48:08 > 4:48:10Mudflats at the seaside. You have to make sure you know what
4:48:10 > 4:48:12you're picking. Do you ever do foraging?
4:48:12 > 4:48:15- No.- Only in my garden. - Only in your own garden.
4:48:15 > 4:48:18- Amongst the weeds!- Does that count?
4:48:18 > 4:48:21- I've got wild garlic! - Wild garlic in your garden?- Yeah.
4:48:21 > 4:48:23- That counts as foraging?- Absolutely.
4:48:23 > 4:48:26Garden is the first place to start when you are looking for wild food.
4:48:26 > 4:48:29But you have to know what you're getting, or take Rupert with you.
4:48:29 > 4:48:31It was there for years before my mum came round and said,
4:48:31 > 4:48:33"Oh! I was looking for some of that!"
4:48:33 > 4:48:37- Your mum is a fan of cooking? - My mum's great.
4:48:37 > 4:48:40She's always grown everything as well, since I was a kid.
4:48:40 > 4:48:43It's not until now, now when it's all trendy,
4:48:43 > 4:48:48that I realise how lucky I was, having such an organic upbringing.
4:48:48 > 4:48:49She grows everything.
4:48:49 > 4:48:53And Chris, your background, your family background of food?
4:48:53 > 4:48:57- Is it food led?- Yeah, lots of food. My gran was from Austria,
4:48:57 > 4:49:00so we have a lot of Middle European food,
4:49:00 > 4:49:03we had quite a lot of, you know, schnitzel and goulash
4:49:03 > 4:49:05and all of that, is my childhood memories.
4:49:05 > 4:49:08Fantastic, and at the minute, the two of you have been working on
4:49:08 > 4:49:12- a show together, Trying Again? - Yes. Trying Again.- Tell me about it.
4:49:12 > 4:49:16Well, it's a grown-up romantic comedy, is that right?
4:49:16 > 4:49:18That's right, I think that's fair.
4:49:18 > 4:49:21In which we play a couple who are kind of supposed to be together
4:49:21 > 4:49:24but they're kind of trying to get their lives back on track,
4:49:24 > 4:49:27- after Meg, who I play... Oh, you play...- I see what you did there.
4:49:27 > 4:49:31has had a little wobble, had an affair.
4:49:31 > 4:49:34We are trying to get our lives back on track.
4:49:34 > 4:49:35So you actually co-wrote this?
4:49:35 > 4:49:37I co-created it. So I...
4:49:37 > 4:49:41The wonderful Simon Blackwell, who sat there and wrote the jokes,
4:49:41 > 4:49:45we sat in a room and decided we really wanted to make a
4:49:45 > 4:49:50grown-up romantic comedy and how we were going to go about doing that.
4:49:50 > 4:49:53- Something he could write and I could be in, basically.- OK.
4:49:53 > 4:49:55So, it is based on a couple, one's had an affair
4:49:55 > 4:49:58and they are trying to piece their lives back together.
4:49:58 > 4:50:00I think we have a small clip coming up of when you've been
4:50:00 > 4:50:03advised by a marriage guidance counsellor to go away.
4:50:03 > 4:50:05- Paula has sent us away, yes. - Paula has sent you away.
4:50:05 > 4:50:07Let's have a little look.
4:50:07 > 4:50:09Welcome, how can I help yourselves?
4:50:09 > 4:50:13Ourselves are Matt Aldridge and Meg Molloy.
4:50:13 > 4:50:15- We're just checking in.- Oh, yes.
4:50:17 > 4:50:18You're one of Paula's couples.
4:50:19 > 4:50:22You're booked in for the full spa package.
4:50:23 > 4:50:24Are we?
4:50:24 > 4:50:27That is what we include for these...
4:50:27 > 4:50:30for couples that have booked via Paula.
4:50:30 > 4:50:31Right.
4:50:31 > 4:50:36That is the spa and restaurant itinerary for today and tomorrow,
4:50:36 > 4:50:38- I hope that's acceptable to yourselves.- OK.
4:50:38 > 4:50:43And we do have scented candles and sensual massage oils,
4:50:43 > 4:50:46offered as a complementary complement
4:50:46 > 4:50:48within the room environment.
4:50:49 > 4:50:51- Thanks.- Not a problem at all.
4:50:52 > 4:50:54First floor, room eight.
4:50:55 > 4:50:57Good luck with everything.
4:50:58 > 4:51:00APPLAUSE
4:51:00 > 4:51:02Looks very awkward.
4:51:02 > 4:51:03Very awkward situation.
4:51:03 > 4:51:06Things haven't been great for them at that point, have they,
4:51:06 > 4:51:07in the bedroom area,
4:51:07 > 4:51:11and the counsellor has clearly told everyone in the hotel.
4:51:11 > 4:51:14- LAUGHS - Everybody knows why they're there.
4:51:14 > 4:51:16Everybody knows why they're there.
4:51:16 > 4:51:17But, we know you, Joy,
4:51:17 > 4:51:20from actually spending a lot of time in EastEnders.
4:51:20 > 4:51:24- Yeah, seven years.- Seven years, that is a long time!- It is, yeah.
4:51:24 > 4:51:27And you left a couple of years ago?
4:51:27 > 4:51:30No, last year. This week last year, I think.
4:51:30 > 4:51:33Did you leave under a cloud, or is there space for you to go back?
4:51:33 > 4:51:36You always leave under a cloud, really, but not in a coffin.
4:51:36 > 4:51:40Not in a coffin, so, there is space, there is space.
4:51:40 > 4:51:43A coffin is not always a barrier to coming back in soap operas!
4:51:43 > 4:51:46No, it's not, is it? Bobby Ewing, for one.
4:51:46 > 4:51:48Bobby Ewing, yeah.
4:51:48 > 4:51:50OK, so what I have got going on here,
4:51:50 > 4:51:53I have some gem lettuce that is on a char-grill.
4:51:53 > 4:51:56We're just trying to get... For me, lettuce is fantastic
4:51:56 > 4:51:58and a good thing to do with lettuce is always cook it.
4:51:58 > 4:52:01So it's on a char-grill, giving it lots of flavour.
4:52:01 > 4:52:04The sardines, we're just grilling,
4:52:04 > 4:52:07just to get a nice bit of taste and flavour that goes through them.
4:52:07 > 4:52:11We're just going to flake it all up and make it into a salad.
4:52:11 > 4:52:14The sardines, a good thing to know about sardines is that
4:52:14 > 4:52:17farmed salmon eat four times their body weight
4:52:17 > 4:52:20in sardines, which is a waste of fish.
4:52:20 > 4:52:22How do they get the tins open?
4:52:22 > 4:52:25THEY ALL LAUGH
4:52:25 > 4:52:27You've got him on that one!
4:52:27 > 4:52:30Sardines, they're a fantastic fish, they're amazing.
4:52:30 > 4:52:32They're around this time of year,
4:52:32 > 4:52:35they've got that... They're high in Omega-3 oils,
4:52:35 > 4:52:39they taste fantastic, they've got this beautiful strong flavour,
4:52:39 > 4:52:42but this way we're flaking it down and that charred flavour
4:52:42 > 4:52:45helps to mix it all together. Are you a big fan of sardines, Bryn?
4:52:45 > 4:52:49I love sardines. It is one of those fish we don't use enough of, really.
4:52:49 > 4:52:51I think there's so much flavour in there.
4:52:51 > 4:52:53I think the bones is a bit of an issue for some people but
4:52:53 > 4:52:57the flavour of the fish, especially this time of year, is fantastic.
4:52:57 > 4:52:59They are also very, very good value for money.
4:52:59 > 4:53:01They're also very good value for money.
4:53:01 > 4:53:04I'm just making a little bit of a dressing using red wine vinegar,
4:53:04 > 4:53:06some Dijon mustard and some olive oil.
4:53:06 > 4:53:09I'm just bringing it together to make an emulsion,
4:53:09 > 4:53:11which is what we're aiming at doing.
4:53:11 > 4:53:14We want some bread. We should have had bread in our pockets,
4:53:14 > 4:53:15so when you're not looking...
4:53:15 > 4:53:18We can sort out some bread for you, that's no problem at all.
4:53:18 > 4:53:22Chris, you spend a lot of your time on comedy chat shows?
4:53:22 > 4:53:258 Out Of 10 Cats, Have I Got News For You...
4:53:25 > 4:53:28Yeah, I'm a regular on Mock The Week and stuff, yeah.
4:53:28 > 4:53:31- And Mock The Week. - Yeah, absolutely.
4:53:31 > 4:53:34Yeah, that's exactly what I do. And it's really good fun.
4:53:34 > 4:53:36It's quite a challenge.
4:53:36 > 4:53:39It is quite a feisty, lively thing, but it's kind of...
4:53:39 > 4:53:43Those shows are exciting, they're very much of the moment.
4:53:43 > 4:53:46I know they're repeated every night on channels that we can't mention,
4:53:46 > 4:53:49but they're sort of of the moment,
4:53:49 > 4:53:52and the nice thing about making a show like Trying Again is that
4:53:52 > 4:53:55you can make something that's a bit longer
4:53:55 > 4:53:57and that can last longer as well.
4:53:57 > 4:54:01Yeah, yeah. So, samphire, have you had samphire before?
4:54:01 > 4:54:03- I love samphire.- Can I ask why you had it in the ice?
4:54:03 > 4:54:05I was interested to hear it was protein.
4:54:05 > 4:54:08- It is to stop it cooking?- Yeah, basically it's just been blanched
4:54:08 > 4:54:10and to stop it cooking and it keeps it nice and green.
4:54:10 > 4:54:12I didn't realise you'd just cooked it.
4:54:12 > 4:54:16I just dropped it into a little bit of salted water and blanched it.
4:54:16 > 4:54:17It takes the edge off it.
4:54:17 > 4:54:20- There's parts of it that can be quite woody.- Yeah.
4:54:20 > 4:54:24Into this I'm just putting in some large flat leaf picked parsley.
4:54:25 > 4:54:26Then we're just going to...
4:54:26 > 4:54:29a little squeeze of lemon juice.
4:54:30 > 4:54:34And then I'm just going to take these sardines
4:54:34 > 4:54:35and these gem lettuces off.
4:54:35 > 4:54:38We're not trying to cook the lettuce all the way through,
4:54:38 > 4:54:41we're just trying to give that kind of beautiful charred flavour.
4:54:41 > 4:54:45We'll then roughly chop.
4:54:45 > 4:54:48That's not going to be wilted and awful now?
4:54:48 > 4:54:49No, it's soft around the outside
4:54:49 > 4:54:53and still kind of raw in the middle, it still has a bit of crunch to it.
4:54:53 > 4:54:58Then we're going to grab these sardines...
4:54:58 > 4:55:00We are going to flake them up.
4:55:00 > 4:55:02A lot of people worry about the bones in sardines
4:55:02 > 4:55:04but the pin bones are so very, very small
4:55:04 > 4:55:07and actually, doing it this way means that the bones,
4:55:07 > 4:55:11you can kind of pick the bones out completely.
4:55:11 > 4:55:14- This just kind of...- Yes, my mum always has these on toast.
4:55:14 > 4:55:17You can flake the sardine from...
4:55:19 > 4:55:22If you get them from the fishmonger, Tom, you just ask for them
4:55:22 > 4:55:23butterflied and they take the main bone
4:55:23 > 4:55:26out of the middle and the head off so you've still got the little bones
4:55:26 > 4:55:29but ask for them butterflied and you can eat them straightaway.
4:55:29 > 4:55:30The pin bones come out without...
4:55:30 > 4:55:34- Well, the pin will stay in, just the backbone comes out.- OK, right.
4:55:34 > 4:55:36What you do is you kind of end up scraping it down.
4:55:36 > 4:55:39It looks a little bit like, you know a Tom and Jerry cartoon fish?
4:55:39 > 4:55:43That's what you end up with. But it comes off very easily.
4:55:43 > 4:55:46The fish just flakes off.
4:55:47 > 4:55:50You see, I'm always afraid of doing this kind of thing because
4:55:50 > 4:55:53I know I'm going to end up serving it up
4:55:53 > 4:55:54and then spending the meal going...
4:55:54 > 4:55:56No, honestly, there's not too many.
4:55:56 > 4:55:59Because of the nature of the fish as well, the bones are very small.
4:55:59 > 4:56:01For an eating point of view, they're
4:56:01 > 4:56:04not going to get stuck in your throat or anything like that.
4:56:04 > 4:56:08OK, then we're just going to add a little bit of this dressing to it.
4:56:08 > 4:56:12And then a pinch of salt, and a pinch of pepper.
4:56:13 > 4:56:15Then we're going to serve it. Guys, come on up.
4:56:15 > 4:56:17You can have a little taste of this as well.
4:56:17 > 4:56:21We're just going to fold it together so the pieces of fish stay
4:56:21 > 4:56:22nice and thick.
4:56:22 > 4:56:25We're just going to serve it in the bowl, very nice, beautiful
4:56:25 > 4:56:28flavours of the samphire that's cold, the hot fish...
4:56:28 > 4:56:30- You've been here before! - ..the warm lettuce.
4:56:31 > 4:56:34Yeah! He knows where the knives and forks are.
4:56:34 > 4:56:37He's been here before! He knows where they are. The forager man.
4:56:37 > 4:56:40He'll come straight in, the thing is, he'll come
4:56:40 > 4:56:43straight in for the samphire, won't take the fish, that's the thing.
4:56:43 > 4:56:44OK, guys, there we go.
4:56:44 > 4:56:48Just a very simple, lovely kind of spring-like salad.
4:56:48 > 4:56:51Get in there, have a taste, dive in, don't be shy.
4:56:51 > 4:56:53I'm going to have a bit of fish for definite.
4:56:53 > 4:56:56- You've got to have the fish.- Yeah.
4:56:56 > 4:56:58- Happy?- Mm!- Tasty?
4:56:58 > 4:57:00Rupert is making extraordinary noises.
4:57:00 > 4:57:02Now, in every show we're getting out
4:57:02 > 4:57:06and about and visiting some of our favourite chefs on their home turf.
4:57:06 > 4:57:09Today we join Jason Atherton in search of some veg
4:57:09 > 4:57:13at the market before making a stunning recipe with roasted cod.
4:57:21 > 4:57:24Springtime is an amazing time of the year as a chef.
4:57:24 > 4:57:28At my restaurant, we just can't wait to get those heavy dishes off
4:57:28 > 4:57:31and really lighten it up, and we're completely inspired by the seasons.
4:57:31 > 4:57:34And for you guys at home, it's exactly how you should be.
4:57:34 > 4:57:38You should get yourself down to the markets just like we do
4:57:38 > 4:57:40and be inspired by all those beautiful spring ingredients.
4:57:40 > 4:57:42It's the perfect way to cook.
4:57:49 > 4:57:52And here we are. We've got some of springtime's best offerings.
4:57:52 > 4:57:54We've got the first start of the Jersey Royals
4:57:54 > 4:57:57and these are some of the best potatoes on the planet.
4:57:57 > 4:58:00But this is what I've really come for. The peas...
4:58:02 > 4:58:04..and the broad beans.
4:58:04 > 4:58:07These, along with asparagus, are the kings of spring.
4:58:09 > 4:58:12Thank you, have a great day. Thank you.
4:58:16 > 4:58:19Can I take a bit of your Whitby cod, please?
4:58:19 > 4:58:21I'll just take that, if that's OK. Thank you.
4:58:25 > 4:58:28So, we've got the goods, let's go and do some cooking.
4:58:35 > 4:58:37Here we are, back at the restaurant kitchen,
4:58:37 > 4:58:41and the dish I'm going to cook for you today is roasted cod,
4:58:41 > 4:58:44beautiful fresh langoustine with peas, broad beans,
4:58:44 > 4:58:47golden chanterelles and roasted Morteau sausage.
4:58:49 > 4:58:52I'm going to start off with the fish.
4:58:52 > 4:58:54Right, nice non-stick pan.
4:58:54 > 4:58:57Super crucial when you're cooking nice fish.
4:58:57 > 4:59:00Some people put paper parchment in, which is a nice little tip at home.
4:59:00 > 4:59:04It does work, but for me, you can't beat a non-stick pan.
4:59:04 > 4:59:08In goes a nice bit of olive oil. I never season my fish first.
4:59:08 > 4:59:11People always season it, and you've just got to think about it.
4:59:11 > 4:59:13If you add salt to any meat, what does it start to do?
4:59:13 > 4:59:16It starts to cure, so the minute you add salt to this fish,
4:59:16 > 4:59:19it's going to draw the moisture out, so always add the seasoning last.
4:59:19 > 4:59:22We're just going to very gently cook it for about two to three minutes,
4:59:22 > 4:59:25that's all. Next, the langoustine.
4:59:25 > 4:59:29Off we go with his tail, we're going to go straight down his backbone.
4:59:32 > 4:59:34Straight through, like that.
4:59:34 > 4:59:38You can just see how glossy this is, it's so super fresh.
4:59:38 > 4:59:41In, like so.
4:59:41 > 4:59:42Straight in.
4:59:46 > 4:59:48A little bit more oil.
4:59:51 > 4:59:52On to the peas and broad beans.
4:59:52 > 4:59:55A little bit more olive oil, into a nice hot pan.
4:59:55 > 4:59:57Just a little bit of butter.
5:00:00 > 5:00:02We don't want to make it too brown.
5:00:03 > 5:00:05In goes the sausage.
5:00:07 > 5:00:09Like so.
5:00:11 > 5:00:13In goes the chanterelles.
5:00:18 > 5:00:22We will lightly saute those, just so we get a little bit of colour,
5:00:22 > 5:00:23but not too much.
5:00:26 > 5:00:29Just the smell from that Morteau sausage is delicious.
5:00:29 > 5:00:32Pork and shellfish is a really good combination of flavours.
5:00:32 > 5:00:37I don't know the reason why it works, it just works.
5:00:37 > 5:00:40Now, we're going to turn the fish over.
5:00:40 > 5:00:44Look at that nice colour. Just going to turn the langoustine over.
5:00:44 > 5:00:47We will add a knob of butter to that. In goes the butter.
5:00:50 > 5:00:52Now we can add sea salt.
5:00:52 > 5:00:54A little bit to help season.
5:00:56 > 5:00:58The sausage and the golden chanterelles
5:00:58 > 5:00:59are now beautiful and golden.
5:01:00 > 5:01:01We add...
5:01:03 > 5:01:06..a couple of spoonfuls of our peas and broad beans.
5:01:10 > 5:01:13A tablespoon of marjoram, like so.
5:01:17 > 5:01:19This is ready.
5:01:19 > 5:01:22We're going to take off our langoustine.
5:01:27 > 5:01:30Caramelise the fish a little bit more.
5:01:34 > 5:01:37Over goes the fish. Just a little bit of lemon juice.
5:01:38 > 5:01:40Now, we're ready to plate.
5:01:42 > 5:01:44Last, but not least, the pea puree.
5:01:44 > 5:01:48When we've shelled the peas, blanch them in a little bit of water.
5:01:48 > 5:01:50Refresh them in ice water and then we blend it.
5:01:50 > 5:01:53Then just a little bit of creme fraiche, salt and lemon juice.
5:01:53 > 5:01:57We will make a little bit of a picture on the plate, like that.
5:01:58 > 5:02:00North, east, south, west.
5:02:00 > 5:02:04A little bit of creme fraiche mixture.
5:02:04 > 5:02:09That will help bind it and just freshen it up a little bit.
5:02:09 > 5:02:14That goes into the middle of the plate, like so.
5:02:14 > 5:02:17Even though it looks cheffy with your pea puree,
5:02:17 > 5:02:18it's not a difficult dish to do.
5:02:18 > 5:02:21This is really simple.
5:02:21 > 5:02:25On goes that beautiful piece of cod, like that.
5:02:25 > 5:02:28Then we put on our lovely langoustine.
5:02:28 > 5:02:31We can see these beautiful little bits of monk's beard.
5:02:31 > 5:02:33You don't need to do anything to this.
5:02:33 > 5:02:36Just get it fresh from your fishmonger.
5:02:36 > 5:02:39Just a little bit of olive oil to dress the plate.
5:02:39 > 5:02:41And then, as far as I'm concerned,
5:02:41 > 5:02:45we've got an excellent spring dish of roasted British cod,
5:02:45 > 5:02:47peas, fevs, Morteau sausage,
5:02:47 > 5:02:51pea puree, roasted langoustines,
5:02:51 > 5:02:52and monk's beard.
5:03:00 > 5:03:03The flavours of the sausage, the pea puree, the peas,
5:03:03 > 5:03:07the fevs, the marjoram, that beautiful cod...
5:03:07 > 5:03:10The combination of flavours are just perfect for this time of year.
5:03:10 > 5:03:11You try this at home.
5:03:16 > 5:03:19Thank you very much, Mr Atherton. It looked absolutely stunning, that.
5:03:19 > 5:03:22A beautiful tip about creme fraiche at the end.
5:03:22 > 5:03:24Really nice acidity comes to it.
5:03:24 > 5:03:26- Light and gentle.- Lovely.
5:03:26 > 5:03:30OK, so, time for somebody else to cook.
5:03:30 > 5:03:32Today it's Mr Bryn Williams. What will you cook for us?
5:03:32 > 5:03:35We're going to do a glaze, peas, girolles, mint,
5:03:35 > 5:03:38- and with a seared scallop on top. - OK, a seared scallop on top.
5:03:38 > 5:03:42- I'll get cracking with the scallop. - And then maybe slice the blanched shallot into rounds,
5:03:42 > 5:03:44then lemon juice, salt, sugar and olive oil.
5:03:44 > 5:03:49What I'm going to do, we have chicken stock here on the boil. Raw peas.
5:03:49 > 5:03:52You could use frozen if you wanted to but we're bang in season so we're
5:03:52 > 5:03:54going to cook the raw ones.
5:03:54 > 5:03:58Cook the raw peas and the mushrooms all together in one pan.
5:03:58 > 5:04:02We keep all the flavour going. Chicken stock, peas are in.
5:04:02 > 5:04:05A little bit of salt, a little bit of pepper.
5:04:05 > 5:04:09We're just going to prep some of these nice beautiful, small girolles.
5:04:09 > 5:04:10Girolle mushrooms.
5:04:10 > 5:04:12Let's come to Mr Rupert Burdock,
5:04:12 > 5:04:15the mushroom man, tell us a little bit about girolles.
5:04:15 > 5:04:18- You've got them in front of you. - I do indeed.
5:04:18 > 5:04:21Girolles will be known by everyone else outside the restaurant
5:04:21 > 5:04:24- industry as chanterelle. Be careful, though...- Why is that?
5:04:24 > 5:04:28Why is it we call them girolles, you call them chanterelles?
5:04:28 > 5:04:31- Cos you're wrong! - LAUGHTER
5:04:31 > 5:04:33Taxi! I'm going home!
5:04:33 > 5:04:38There we go. Us chefs, we've got it wrong. The difference between...
5:04:38 > 5:04:41You call those gir... chanterelles and as chefs, we call them girolles.
5:04:41 > 5:04:45- Exactly.- But we're wrong. - We're wrong.- OK.
5:04:45 > 5:04:48Be careful though, because there are some other species,
5:04:48 > 5:04:52small, yellow species of mushroom out there, that will kill you.
5:04:52 > 5:04:56So make sure you know what you're doing. Make sure you go out maybe with a local forager or
5:04:56 > 5:05:01learn in your books, but as long as you give mushrooms a lot of respect, you'll be OK.
5:05:01 > 5:05:05They grow in unspoiled woodland, which unfortunately there isn't much
5:05:05 > 5:05:09unspoiled woodland left any more, so if you find some unspoiled
5:05:09 > 5:05:12woodland, you'll find some chanterelle, most likely there.
5:05:12 > 5:05:14They have ridges instead of gills.
5:05:14 > 5:05:18When you get into mushrooms, you'll see unlike the classic sort
5:05:18 > 5:05:23of pages of a book of a mushroom, they've just got these ridges there. It's a good identification thing.
5:05:23 > 5:05:26And also, they smell of apricots, a bit.
5:05:26 > 5:05:30- When they're very fresh.- They do smell like apricots a little bit.
5:05:30 > 5:05:33They have a beautiful rich flavour that comes from them as well.
5:05:33 > 5:05:35They are probably my favourite mushroom.
5:05:35 > 5:05:39This time of year, they're all nice and small, so they go really well with this dish.
5:05:39 > 5:05:42- They match the size of the peas. - Yeah.
5:05:42 > 5:05:45You want to try and get the small ones.
5:05:45 > 5:05:47The peas have been there for a minute,
5:05:47 > 5:05:50just going to cook the girolles in there as well.
5:05:50 > 5:05:53So while they're cooking, I've got this semi-whipped cream
5:05:53 > 5:05:56and an egg yolk. Once the peas and girolles are cooked,
5:05:56 > 5:05:59we're going to take them out, add a little cream to the stock
5:05:59 > 5:06:02to make a nice light veloute, you could say.
5:06:02 > 5:06:07Then we're going to add mint and egg yolk and cream to the mix.
5:06:07 > 5:06:11- So kind of almost making a pea-like custard, I suppose.- Yeah, it is.
5:06:11 > 5:06:14Make sure these get cooked all the way through.
5:06:14 > 5:06:17You've got quite a lot going on with the restaurant.
5:06:17 > 5:06:20It's probably been quite a while since I've been there.
5:06:20 > 5:06:22- Before you owned it, I used to work there.- You did.
5:06:22 > 5:06:24I worked there as a chef...
5:06:24 > 5:06:29I was going to say a young chef, but I wasn't young. 1999, I was there.
5:06:29 > 5:06:33And since then, you've taken on some changes and own it.
5:06:33 > 5:06:37- Tell us what's going on. - I bought it five years ago.
5:06:37 > 5:06:41We just closed for January, a full month, we had a full refurb,
5:06:41 > 5:06:44we've added a chef table and a private dining room there.
5:06:44 > 5:06:47The chef table's fantastic.
5:06:47 > 5:06:50People sit literally in the kitchen, two feet away from the pass.
5:06:50 > 5:06:53It's not one of these chef tables where you're a distance away.
5:06:53 > 5:06:56You can actually get them to do a little prep work.
5:06:56 > 5:06:58Yeah, we get them up to cook their own fish.
5:06:58 > 5:07:02They can't complain at the end of the meal, cos they cooked it!
5:07:02 > 5:07:05Plate their own desserts up. It's a lot of fun.
5:07:05 > 5:07:09And cookbooks, you've got... You've had two out already.
5:07:09 > 5:07:12The last one is all about vegetables, recipes like this,
5:07:12 > 5:07:15- that are quite vegetable-based. - Yeah.
5:07:15 > 5:07:18For The Love Of Veg. But you're talking about the third book.
5:07:18 > 5:07:20I'm edging to the third book
5:07:20 > 5:07:25because it's probably easiest to say it's probably specialised.
5:07:25 > 5:07:29- Is that the best...?- If you want to call the Welsh public special, yeah!
5:07:29 > 5:07:32It's a Welsh book. All in the Welsh language.
5:07:32 > 5:07:36- Cookery book, all in the Welsh language.- Great. If it's got pictures, we're fine!
5:07:36 > 5:07:40- Pictures and numbers, we'll be grand.- If it's got pictures, I'll be fine as well!
5:07:40 > 5:07:44So we're just going to add some of the veloute to the egg yolks,
5:07:44 > 5:07:46make sure they start the cooking process off.
5:07:46 > 5:07:50- If you want to get the scallop... - I'll start cooking the scallop.
5:07:50 > 5:07:53This is all done, so all nice and warm.
5:07:53 > 5:07:56We add the stock to the egg, just going to pour in the peas
5:07:56 > 5:08:00and the girolles and the mint. We're just going to lighten up...
5:08:00 > 5:08:02You could use creme fraiche again with this.
5:08:02 > 5:08:06- We're going to put a little cream in there.- Creme fraiche works very well.
5:08:06 > 5:08:09So you've got the cooking liquor, you've got peas, girolles,
5:08:09 > 5:08:12egg yolks...
5:08:12 > 5:08:13Yeah.
5:08:13 > 5:08:16And then while the scallop is cooking...
5:08:16 > 5:08:18You could put this under the grill, if you wanted to.
5:08:18 > 5:08:22Cos it's warm, we don't need to. If you're doing it at home, you've prepared it in advance,
5:08:22 > 5:08:25you could put it into the bowls and just underneath the grill
5:08:25 > 5:08:29and that would heat it up and glaze and cook the egg at the same time.
5:08:29 > 5:08:33So it's almost a bit like a savoury custard that you've made.
5:08:33 > 5:08:36You could say it's a quiche without the pastry, really.
5:08:36 > 5:08:39You glaze it up as well, so it's a lot quicker and easier.
5:08:39 > 5:08:42You're getting the fragrance and smells of the mint and the egg.
5:08:42 > 5:08:45It's all about keeping those flavours fresh.
5:08:45 > 5:08:48Sometimes, when you have a quiche, even though I love a quiche,
5:08:48 > 5:08:52it's quite heavy and rich. This is a lighter version, really.
5:08:52 > 5:08:56- A quiche without the pastry.- Yeah, and it's a bit lighter as well.
5:08:56 > 5:09:01So in your new book, are there any microwave recipes?
5:09:01 > 5:09:06- The only Welsh word that I know is the Welsh word for microwave.- OK.
5:09:06 > 5:09:09- Do you know what it is? - It's microwave.- No, it's not.
5:09:09 > 5:09:13- Popty ping.- Oh, I DO know that! I can't believe I've forgotten that!
5:09:13 > 5:09:16- Popty ping.- I was in university in Wales.- It works.
5:09:16 > 5:09:19- The translation works! - You understand it.
5:09:19 > 5:09:21There's a couple of chefs in my kitchen at work,
5:09:21 > 5:09:23we call them chef du pings.
5:09:23 > 5:09:26Cos if they can get away with it, they stick it in the microwave.
5:09:26 > 5:09:28LAUGHTER
5:09:28 > 5:09:31- I imagine they don't when you're standing there.- No.
5:09:31 > 5:09:35- We haven't even got one. - So the mixture's in the pan.
5:09:35 > 5:09:38You could put this under the grill, but we're going to use a blowtorch.
5:09:38 > 5:09:41It'll cook the egg and glaze it as well.
5:09:41 > 5:09:44You get that nice colour to the mixture.
5:09:44 > 5:09:47So that warm cream going on to the egg yolk's helped to cook it
5:09:47 > 5:09:50and now you're just finishing it off.
5:09:50 > 5:09:53Yeah, and I think with a bit of colour on it, it looks a lot more appetising.
5:09:53 > 5:09:57- By the time you've cooked the scallop... We're nearly there. - We are.
5:09:57 > 5:10:00I'm just going to add a little butter into it to finish glazing it.
5:10:00 > 5:10:04- And a little lemon juice.- This is a dish, if you did it at home,
5:10:04 > 5:10:06you could have it all ready to go.
5:10:06 > 5:10:09You just put this under the grill, last minute, cook the scallop.
5:10:09 > 5:10:12Doesn't need two chefs to do one plate of food at home.
5:10:12 > 5:10:14LAUGHTER
5:10:14 > 5:10:18Yeah. Are you scallop fans? Are you a fan of shellfish?
5:10:18 > 5:10:20I am a scallop fan.
5:10:20 > 5:10:22I've only ever cooked them once and I got
5:10:22 > 5:10:25the guy at the fishmonger's to de-shell them for me and everything.
5:10:25 > 5:10:29And he said to me the best way to have them is just with bacon
5:10:29 > 5:10:33and keeping it simple. And they were for a starter for my friend I hadn't seen for a long time.
5:10:33 > 5:10:36When she came round, she announced she was pregnant. I felt really worried.
5:10:36 > 5:10:41I've never cooked this shellfish, what if I give you something? But it was fine. She ate them.
5:10:41 > 5:10:44They're very simple to cook. The tricky part is opening them.
5:10:44 > 5:10:48I opened that, actually, with a blunt old kitchen knife.
5:10:48 > 5:10:50You learn as a young commis chef...
5:10:50 > 5:10:53Normally, you start with a very sharp knife
5:10:53 > 5:10:55and if you're not good at doing it, you cut the scallop in half
5:10:55 > 5:10:58- and the head chef's not very happy. - Or you cut your finger.
5:10:58 > 5:11:01So you learn to do it with a blunt knife
5:11:01 > 5:11:03and then you're always going to be all right.
5:11:03 > 5:11:07So the scallop is cooked. A little lemon juice, pinch of salt.
5:11:07 > 5:11:10I'm just going to carve the scallop. Just cut it in half.
5:11:10 > 5:11:13- Into mouth-sized pieces, more than anything else.- Fantastic.
5:11:13 > 5:11:15Turn it over.
5:11:15 > 5:11:19The good thing about scallop is it's all that one big piece of meat.
5:11:19 > 5:11:22Protein, lovely, yeah. Just going to finish off these...
5:11:22 > 5:11:26They're like pickled...fresh pickled shallots in a dressing,
5:11:26 > 5:11:28which is lemon juice...
5:11:28 > 5:11:31Bit of lemon juice, bit of sugar, bit of salt
5:11:31 > 5:11:34and a little bit of good English rapeseed oil.
5:11:34 > 5:11:38Just to finish off, a few pea shoots to go with the peas.
5:11:38 > 5:11:42And finish off with a little bit of rapeseed oil. And that is it.
5:11:42 > 5:11:45- That's lovely, guys, come on over and have a taste.- Quick!
5:11:45 > 5:11:46Come and have a taste.
5:11:46 > 5:11:49- Racing over.- We know where these are now.- A spoon.
5:11:49 > 5:11:55- We know what we're doing. - Come on, Bryn.- Wow, look at that!
5:11:55 > 5:11:56Have a taste of the scallop.
5:11:56 > 5:11:59The beautiful sweetness of the scallop with the kind of eggy
5:11:59 > 5:12:02- custard is delicious. - The mushrooms, I'd go for as well.
5:12:02 > 5:12:04It's all about the mushrooms,
5:12:04 > 5:12:07- the peas, the scallop.- Oh, wow! - I'll have a bit more of it.
5:12:07 > 5:12:11- That's genuinely really springy! Isn't it?- Thanks very much.
5:12:11 > 5:12:13- It's really fresh!- Well done, Chef.
5:12:13 > 5:12:16The flavour of that stock kind of takes on the peas
5:12:16 > 5:12:19and the girolles... Sorry, chanterelles.
5:12:19 > 5:12:22- You're not wasting the flavour. It all goes into the stock.- That's it.
5:12:22 > 5:12:24OK, so whilst we eat this,
5:12:24 > 5:12:27let's take a trip into the BBC's food back catalogue, as we join
5:12:27 > 5:12:31the irrepressible Raymond Blanc for a tortellini with roasted nuts
5:12:31 > 5:12:33and sage butter.
5:12:38 > 5:12:40'In his Oxfordshire kitchen,
5:12:40 > 5:12:43'Raymond puts seasonality at the core of his cooking.'
5:12:46 > 5:12:50Some more sage. Can you give me some sage? Big sage, not baby sage.
5:12:54 > 5:12:57'First, a mushroom tortellini.'
5:12:57 > 5:13:00If you can't find the ceps, no problem.
5:13:00 > 5:13:05Get nice, big, fat Portobello mushroom. They're fleshy and lovely.
5:13:05 > 5:13:07Make sure they are young.
5:13:07 > 5:13:09'Raymond is using ceps.
5:13:09 > 5:13:11'Also called porcini or penny buns,
5:13:11 > 5:13:15'they are prized by mushroom lovers for their earthy flavour.'
5:13:15 > 5:13:17Cut them very fine, like that.
5:13:18 > 5:13:23You can do that in here as well. It's a bit inelegant for beautiful ceps.
5:13:23 > 5:13:26Give them the right treatment, so to speak.
5:13:27 > 5:13:30Olive oil. Tres bien.
5:13:30 > 5:13:33Now we can go. Make sure it's very hot.
5:13:33 > 5:13:37We want to brown them a little bit, not too much, just a bit of colour.
5:13:37 > 5:13:42Very, very quick. About three minutes. On strong heat.
5:13:42 > 5:13:44Voila.
5:13:44 > 5:13:48'Add some finely chopped shallots and a crushed garlic clove.'
5:13:48 > 5:13:50Tres bien. Oh!
5:13:50 > 5:13:53That is so lovely!
5:13:53 > 5:13:57OK. I put a bit of lemon juice to keep them nice and white.
5:13:57 > 5:14:00OK. And also to bring out the flavour.
5:14:00 > 5:14:02Always taste.
5:14:03 > 5:14:05Very nice.
5:14:05 > 5:14:09With produce like that, you know, it's heaven for a cook.
5:14:09 > 5:14:11The best.
5:14:12 > 5:14:14'Now, begin the fresh pasta.'
5:14:14 > 5:14:18Give a good clean here. Take that out. Get all that out.
5:14:18 > 5:14:22'Raymond is using 200g of flour and two eggs.'
5:14:22 > 5:14:25So simple.
5:14:25 > 5:14:27OK, tres bien.
5:14:28 > 5:14:3080. 183 grams.
5:14:30 > 5:14:34So if you give me, instead of 200g, give me 183 grams.
5:14:34 > 5:14:38You pinched it out earlier. Sorry, Chef. When you was dropping it.
5:14:38 > 5:14:43- Well, if you've seen that, just replace it.- Yeah, I didn't realise.
5:14:43 > 5:14:45OK.
5:14:45 > 5:14:51'A food processor makes pasta making very simple.'
5:14:51 > 5:14:55I'm not very technical. Never been in my life.
5:14:55 > 5:14:58'Pulse the flour and eggs together.'
5:14:58 > 5:15:02And then you finish off with the hand. Just a tiny bit of flour.
5:15:02 > 5:15:04Very little.
5:15:04 > 5:15:06Voila.
5:15:07 > 5:15:11What I'm doing here, I'm doing a number of things.
5:15:11 > 5:15:13Make the gluten to work out.
5:15:13 > 5:15:19Also, I'm pressing in the water, so better absorption by the flour.
5:15:19 > 5:15:22And when you eat a good pasta, you have a nice chew,
5:15:22 > 5:15:24it's been well worked out.
5:15:24 > 5:15:28Pasta like that straightaway, it wouldn't be very good.
5:15:28 > 5:15:30So I give it nice body and strength.
5:15:30 > 5:15:33'Then, chill the pasta for at least 30 minutes
5:15:33 > 5:15:35'before you start to roll it.'
5:15:35 > 5:15:37Voila.
5:15:40 > 5:15:44Voila. So we've got our first, which is nice.
5:15:44 > 5:15:46So I'm going to double joint.
5:15:46 > 5:15:49'Pasta can be rolled by hand, but a machine creates a smooth
5:15:49 > 5:15:51'and even finish.'
5:15:51 > 5:15:52Voila.
5:15:52 > 5:15:55Set it down as you go along.
5:15:55 > 5:15:59As I'm rolling, I'm starting to stretch the pasta.
5:15:59 > 5:16:02- 'Roll to a thickness of 1mm.' - Egg yolk?
5:16:02 > 5:16:04Dan, please?
5:16:04 > 5:16:05Voila. Tres bien.
5:16:05 > 5:16:08'Egg yolk sticks the pasta together.'
5:16:10 > 5:16:13And then wrap this side here.
5:16:13 > 5:16:16You just seal, OK? Seal in between.
5:16:16 > 5:16:19So make sure you don't have air as well inside,
5:16:19 > 5:16:21because air will expand and burst your ravioli.
5:16:21 > 5:16:25- 'Use a pastry cutter to shape the tortellini evenly.'- It's a
5:16:25 > 5:16:27bit more work, but it's quite lovely.
5:16:27 > 5:16:32The best way is to press the middle here, bring back the two
5:16:32 > 5:16:35and bring it back, press.
5:16:35 > 5:16:37OK?
5:16:37 > 5:16:40Please, Dan, can you give me a hand, please? So we can tidy up
5:16:40 > 5:16:42here before we cook the ravioli. Thank you very much.
5:16:46 > 5:16:50So now that my tortellinis are ready, the whole dish comes together.
5:16:50 > 5:16:53You need to boil them. It mustn't be a simmering boil.
5:16:53 > 5:16:56It must be a galloping boil, full boil,
5:16:56 > 5:16:59so the water doesn't seep through the tortellini, into the stuffing.
5:16:59 > 5:17:01OK?
5:17:01 > 5:17:03'Boiling water cooks the pasta quickly
5:17:03 > 5:17:06'and reduces the risk of it bursting.'
5:17:06 > 5:17:09Three looks too small, unless it's in a line.
5:17:09 > 5:17:14Four looks always wrong, but five works. Somehow, five DOES work.
5:17:14 > 5:17:17'Next, a herb butter sauce.'
5:17:17 > 5:17:22Just need that much of butter, so that's for one portion.
5:17:22 > 5:17:24Starting to colour nicely.
5:17:24 > 5:17:27'Add finely chopped chives and sage, with a little water,
5:17:27 > 5:17:29'to create an emulsion.'
5:17:29 > 5:17:32And a dash of lemon juice, just to sharpen it up.
5:17:34 > 5:17:41That's a simple jus, and works so well.
5:17:41 > 5:17:44So, very simple little jus.
5:17:44 > 5:17:47'Finish with some chopped toasted hazelnuts.'
5:17:54 > 5:17:56My God! It's lovely!
5:17:58 > 5:18:02Thank you very much, Chef. Absolutely stunning.
5:18:02 > 5:18:05- A Frenchman making a great Italian classic.- I know, yeah!
5:18:05 > 5:18:09OK, throughout this series, we're showcasing some real key seasonal
5:18:09 > 5:18:12spring ingredients that are at their absolute best at this time of year.
5:18:12 > 5:18:15Today, I'm going to be doing a recipe using Douglas fir pine.
5:18:15 > 5:18:18I'm going to be making a Douglas fir pine custard with a blood orange
5:18:18 > 5:18:22curd and some coconut tuile. And Bryn's going to make them for me. Come on, Bryn.
5:18:22 > 5:18:29- You can get on it.- I'll make the tuiles.- You make the tuiles. A tuile is essentially...- A posh biscuit!
5:18:29 > 5:18:34So it's going to be coconut, icing sugar, flour,
5:18:34 > 5:18:36butter and egg whites, basically mixed together.
5:18:36 > 5:18:39And we're going to be using Douglas fir pine in a custard.
5:18:39 > 5:18:42This is Douglas fir pine. Tell us about it, Rupert.
5:18:42 > 5:18:45What you've got there, Tom, is posh Christmas tree
5:18:45 > 5:18:49and what I've got here is ordinary Christmas tree.
5:18:49 > 5:18:52You can eat them both. The green shoots at the end are best.
5:18:52 > 5:18:54You can cook them like you would rosemary.
5:18:54 > 5:18:58- So you can eat the Christmas tree? - Absolutely. Get it down you.
5:18:58 > 5:19:01But only if you have it growing in your back garden,
5:19:01 > 5:19:03you've replanted it, you've got the buds.
5:19:03 > 5:19:05- So not at the end of Christmas?- No.
5:19:05 > 5:19:08And very important not to eat yew tree,
5:19:08 > 5:19:11which looks a bit like that, or you'll probably die.
5:19:11 > 5:19:15- How do we check?- We don't want any death. You need to know which one is a yew tree
5:19:15 > 5:19:17and which one is the one you want - Douglas fir pine.
5:19:17 > 5:19:20You add "You will probably die" to all your pieces.
5:19:20 > 5:19:23That's why there's not many foragers.
5:19:23 > 5:19:25It's a dangerous occupation!
5:19:25 > 5:19:27Don't mess with me!
5:19:27 > 5:19:30Dangerous job number one is foraging.
5:19:30 > 5:19:33OK, so what we're actually going to do... It has a beautiful...
5:19:33 > 5:19:36- Have you ever eaten pine before? - No, never.
5:19:36 > 5:19:40It has a fantastic, almost citrus-like flavour to it.
5:19:40 > 5:19:44It is very citrusy and it's floral and herby, all mixed together.
5:19:44 > 5:19:47We're going to make a custard with it and then make it into a fool.
5:19:47 > 5:19:50A fool is kind of like a whipped-up custard mix.
5:19:50 > 5:19:53These buds look like those little ones that you squeeze
5:19:53 > 5:19:57- and they smell of pineapple. You know the ones?- Yes, pineapple weed.
5:19:57 > 5:20:00- Pineapple weed! There you go! - They're no relation at all.
5:20:00 > 5:20:03- Are they not?- No! - LAUGHTER
5:20:03 > 5:20:06- You're both making this up. There's no such thing!- There is!
5:20:06 > 5:20:09It smells really strongly of pineapple.
5:20:09 > 5:20:11- I was just wondering, if I squeezed it...- It's a Christmas tree.
5:20:11 > 5:20:14It's a member of the camomile family, pineapple weed.
5:20:14 > 5:20:18- OK.- No, it smells of nothing.- That's why it smells so nice.- Exactly.
5:20:18 > 5:20:21So what I've got in here is some cream and milk, equal parts,
5:20:21 > 5:20:24I've brought it up to the boil and I've infused it with some
5:20:24 > 5:20:28of the Douglas fir pine and then I'm whisking together some egg yolks
5:20:28 > 5:20:32and some sugar, just to make a custard.
5:20:32 > 5:20:35Bryn is all over making the posh biscuits, the tuiles,
5:20:35 > 5:20:38with a little plastic lid that he's cut a hole out of.
5:20:38 > 5:20:41He's made the mix. He's just spreading it to make a shape.
5:20:41 > 5:20:43We're going to put them into the oven and just bake them
5:20:43 > 5:20:46till they go nice and crispy and crunchy on the outside.
5:20:46 > 5:20:50And then, we're going to make a blood orange curd.
5:20:50 > 5:20:53The same as making like a lemon curd, but just using blood oranges.
5:20:53 > 5:20:56Blood oranges, although they clearly don't grow in this country,
5:20:56 > 5:20:59they look like something that comes from somewhere hot and warm,
5:20:59 > 5:21:02but they are massively in season right now.
5:21:02 > 5:21:04Blood oranges are in season right now.
5:21:04 > 5:21:08Bryn's going to make a curd with them.
5:21:08 > 5:21:11Cream and milk is just coming up to the boil.
5:21:11 > 5:21:15- So, the idea, Chris, for Trying Again.- Yes.
5:21:15 > 5:21:18As a co-writer, where did that come from?
5:21:18 > 5:21:21Well, we wanted to make a show that was about...
5:21:21 > 5:21:24We wanted to make a grown-up romantic comedy, as I said,
5:21:24 > 5:21:28and we started to think about the point in a relationship where
5:21:28 > 5:21:31people don't know whether they're going to go on with it or not
5:21:31 > 5:21:35and we wanted to find... It needed to be about something,
5:21:35 > 5:21:37so we thought we'd make it about an affair.
5:21:37 > 5:21:41And then we thought, wouldn't it be more interesting if she'd had the affair?
5:21:41 > 5:21:46Cos you often see men having affairs in shows, but not so often women.
5:21:46 > 5:21:49Once we did that, it all kind of started to fall into place
5:21:49 > 5:21:53- quite quickly. If the question you're asking, Tom...- Yes.
5:21:53 > 5:21:57- ..is it from real life?- Yes. - Not either of our real lives,
5:21:57 > 5:22:01but it's very close to stuff that just happens to other people.
5:22:01 > 5:22:05I think the idea as well is that you don't have to be some big
5:22:05 > 5:22:07villain to have an affair
5:22:07 > 5:22:11- and that it can happen to any decent couple at the wrong time.- Yeah.
5:22:11 > 5:22:15- I don't try and bury you alive in it.- No, you don't.
5:22:15 > 5:22:18Which is an option I've tried.
5:22:18 > 5:22:21So, did you two know each other before filming, or is it a new
5:22:21 > 5:22:23formed relationship and friendship that you have?
5:22:23 > 5:22:26- We have a newly formed and based around culinary...- Food, isn't it?
5:22:26 > 5:22:29It's a food-based relationship.
5:22:29 > 5:22:31We ate our way round Kendal whilst filming.
5:22:31 > 5:22:35- So it was all filmed up in Kendal? - We did the first couple of weeks on location in Kendal,
5:22:35 > 5:22:38then we came down back down here. But Jo and I were the only people
5:22:38 > 5:22:41who were constantly having to sort of stay away.
5:22:41 > 5:22:44So often, it would just end up with everybody going home...
5:22:44 > 5:22:48- Faced with a vending machine in a hotel.- We'd go out.
5:22:48 > 5:22:51- We ate out most nights.- Every night!
5:22:51 > 5:22:54It went like this - you said in make-up in the morning,
5:22:54 > 5:22:57- "I'm not doing that again." - "I'm not eating again. I'm not drinking again."
5:22:57 > 5:23:00And four o'clock in the evening, "Where shall we go?"
5:23:00 > 5:23:02- Really?- Every day.- Every day.
5:23:02 > 5:23:05There are some fantastic restaurants up there
5:23:05 > 5:23:08and there's one of the greatest chefs in this country based up
5:23:08 > 5:23:11there, Simon Rogan. His restaurant is called L'Enclume.
5:23:11 > 5:23:15And his restaurant is all based on fantastic British seasonal
5:23:15 > 5:23:18ingredients, a lot of which is actually foraged.
5:23:18 > 5:23:20- The Lakes is a great area for foraging.- Fantastic.
5:23:20 > 5:23:23Lots of unimproved grasslands where they didn't plant any rye seed
5:23:23 > 5:23:27or fertiliser, ever. Just how grassland should be.
5:23:27 > 5:23:30- And that's perfect for foraging. - Perfect for foraging.
5:23:30 > 5:23:32Mushrooms and wild plants.
5:23:32 > 5:23:35So, then that relationship with food has continued
5:23:35 > 5:23:38- and you continue to eat out? - We continue to eat!
5:23:38 > 5:23:40- We meet around eating. - Continue to eat out every day.
5:23:40 > 5:23:45- This is the only publicity we're doing for this show.- We're only doing food shows! Basically!
5:23:45 > 5:23:48But your background of food, I read, Chris,
5:23:48 > 5:23:53is a little bit more dodgy, shall we say? Packet chicken noodle soups?
5:23:53 > 5:23:55- That is one of my favourite things. - You didn't!
5:23:55 > 5:23:58I love a packet of chicken and noodle soup,
5:23:58 > 5:24:02- with an egg dropped in and stirred in at the last minute.- Oh, I see. You made it your own!
5:24:02 > 5:24:05So a basic packet soup and posh it up with an egg.
5:24:05 > 5:24:07- Grammar school version. - As a kid, that was my favourite.
5:24:07 > 5:24:10I could eat an entire litre packet...
5:24:10 > 5:24:12A litre one of those packets makes. I still can.
5:24:12 > 5:24:14With a load of black pepper...
5:24:14 > 5:24:16They don't have as much salt in as they used to.
5:24:16 > 5:24:19I did try one recently and I was disappointed.
5:24:19 > 5:24:22- If I'm honest, I added salt. - I love it.
5:24:22 > 5:24:25Even now, one of my favourite things is chicken ramen,
5:24:25 > 5:24:29- Japanese chicken noodle dish. I'm sure it's from them. I love it.- OK.
5:24:29 > 5:24:34So what we've got here, I have made a custard that has been infused
5:24:34 > 5:24:39with the Douglas fir pine, so it's taken on this lovely herbal flavour.
5:24:39 > 5:24:43And then Bryn is bringing together the curd.
5:24:43 > 5:24:49Bryn has got some butter, whole eggs, sugar and the juice
5:24:49 > 5:24:52and zest of the blood oranges.
5:24:52 > 5:24:56The custard, we leave it to chill.
5:24:56 > 5:25:02When it's chilled, it looks a little bit like this.
5:25:02 > 5:25:04And this...
5:25:04 > 5:25:07Now, this is a piece of kitchen equipment that everybody
5:25:07 > 5:25:11should have. It's really good fun. It's a cool thing to do.
5:25:11 > 5:25:16And they're not that expensive. This is going to aerate the custard.
5:25:16 > 5:25:18Fizzy custard?
5:25:18 > 5:25:22- Kind of fizzy custard. - Sell it to us, Tom!
5:25:22 > 5:25:23Don't you worry.
5:25:23 > 5:25:27Once you see this, the first thing you'll do is go out and buy one.
5:25:27 > 5:25:31It's one of those bits of kitchen equipment... I know you look on cookery shows and think,
5:25:31 > 5:25:34"I've got to get one of those," you use it once and put
5:25:34 > 5:25:37it in the cupboard underneath the sink and it stays there forever.
5:25:37 > 5:25:40But this bit of kitchen equipment isn't that big,
5:25:40 > 5:25:44- so there's plenty of room for it to fit under the sink.- Good point.
5:25:44 > 5:25:48OK, so the lid goes on. That is the infused custard.
5:25:48 > 5:25:53The lid goes on and into that, we put some compressed air.
5:25:53 > 5:25:56- Like cappuccino custard. - Exactly the same.
5:25:56 > 5:25:59So you get, like in coffee shops, the same sort of thing.
5:25:59 > 5:26:02What have you got? It's actually a gas canister?
5:26:02 > 5:26:05- It is a little gas canister. - It's such a gadget!
5:26:05 > 5:26:09This is such a boy's toy! My brother would love this! And use it once.
5:26:09 > 5:26:13- Boys and toys. - It's nice and cold too.
5:26:13 > 5:26:17Putting compressed air into custard, there's nothing better.
5:26:17 > 5:26:19Could you use a SodaStream?
5:26:19 > 5:26:21Um... Possibly. I'm not entirely sure.
5:26:21 > 5:26:25I think you'd probably make a big mess of the machine, yeah.
5:26:25 > 5:26:28- I think maybe too many gadgets involved there.- OK.
5:26:28 > 5:26:31And then we just give it a quick shake.
5:26:31 > 5:26:33How are those tuiles doing, Bryn?
5:26:33 > 5:26:36About a minute, minute and a half, Chef.
5:26:36 > 5:26:38About a minute, which is all right. OK.
5:26:38 > 5:26:41We're shaking... Putting the air through it. Leave it to the side.
5:26:41 > 5:26:44This could sit in the fridge for ages. Thank you very much, Chef.
5:26:44 > 5:26:48This is some of the curd that we've made earlier. Exactly the same.
5:26:48 > 5:26:51It's like a lemon curd, but just with the blood orange.
5:26:51 > 5:26:53Just folding it through.
5:26:53 > 5:26:56You can see lovely bits of the zest coming through. Lovely colour.
5:26:56 > 5:27:00This is going to go into the bottom of this bowl.
5:27:00 > 5:27:02Like that.
5:27:06 > 5:27:10And then, we're going to chop a little bit more of this Douglas
5:27:10 > 5:27:14fir pine to garnish the top, give a little bit of flavour going through.
5:27:14 > 5:27:20- Chris, The Thick Of It, that was a huge success.- Yeah.
5:27:20 > 5:27:22It went quite well.
5:27:22 > 5:27:25But it's done, sadly.
5:27:25 > 5:27:28Yeah, done, sadly. But then went on to be a movie as well.
5:27:28 > 5:27:31Yeah, we made a spin-off called In The Loop,
5:27:31 > 5:27:33which sort of stands alone as its own thing with
5:27:33 > 5:27:37some of the people in it playing different characters and so on.
5:27:37 > 5:27:43But nowadays, we spend quite a lot of time, the same team behind it, in
5:27:43 > 5:27:47America making a show called Veep, which is like an American cousin.
5:27:47 > 5:27:50Stay there a minute. This is the dangerous bit.
5:27:50 > 5:27:54As soon as it comes out, come on up. We're just going to give it...
5:27:54 > 5:27:55- Look at that.- Oh, wow!
5:27:55 > 5:27:57- See what you've done there! - Come on up, guys.
5:27:57 > 5:28:00You can have a taste of this.
5:28:00 > 5:28:04- It's nice and fluffy. Come and have a taste.- Wow! Look at that!
5:28:04 > 5:28:07- We're going to put that onto the top.- That's very clever.
5:28:07 > 5:28:09Bryn's got the tuiles.
5:28:09 > 5:28:13We're going to do a little bit of the grated orange on the top.
5:28:13 > 5:28:16And some tuiles we've done earlier, guys.
5:28:16 > 5:28:20- Could you use that for mayonnaise? - You can use it for everything.
5:28:20 > 5:28:24Get in there. There's some spoons. Get tasting.
5:28:24 > 5:28:27Let me know what you think. There we go, Bryn's taken them out.
5:28:27 > 5:28:31Put them onto a rolling pin.
5:28:31 > 5:28:35- Shall I try on the tuile?- Ooh, it's really frothy. That's amazing!
5:28:35 > 5:28:38- Really light.- Wow!- Happy? - That's gorgeous!- You love it. OK.
5:28:38 > 5:28:41Well, that's all from us on today's Spring Kitchen.
5:28:41 > 5:28:44A big thank you to Bryn Williams, Rupert Burdock, Jo Joyner
5:28:44 > 5:28:47and Chris Addison, and of course, the amazing Jason Atherton.
5:28:47 > 5:28:50All of today's recipes are on the website.
5:28:50 > 5:28:54Please go to bbc.co.uk/springkitchen.
5:28:54 > 5:28:55Thank you all very much for watching.
5:28:55 > 5:28:57See you next time. Bye-bye.