0:00:36 > 0:00:39It's spring, and it's a glorious season for food.
0:00:39 > 0:00:42To celebrate, we're laying on a feast of seasonal ingredients
0:00:42 > 0:00:44and recipes for you to enjoy.
0:00:44 > 0:00:46Welcome to Spring Kitchen.
0:01:07 > 0:01:09Hello and welcome.
0:01:09 > 0:01:13Now some of Britain's best produce is coming out right now
0:01:13 > 0:01:17and for fresh ideas on how to use it, look no further.
0:01:17 > 0:01:19We're visiting Rachel Khoo in east London.
0:01:19 > 0:01:22She's off to the butchers for some meat before making
0:01:22 > 0:01:24a delicious buttermilk-marinated lamb dish.
0:01:24 > 0:01:27Plus, we take a peek into the BBC food archive
0:01:27 > 0:01:30and as it's May Day today, we join a young Rick Stein
0:01:30 > 0:01:34in Padstow for some traditional Cornish May Day celebrations
0:01:34 > 0:01:36and some tasty local seafood.
0:01:36 > 0:01:39Now, joining me in the studio is a great friend of mine who is the
0:01:39 > 0:01:43talent behind Cambridge's double- Michelin- starred Midsummer House.
0:01:43 > 0:01:44It's Daniel Clifford.
0:01:44 > 0:01:48And also joining us is a special Spring Kitchen expert
0:01:48 > 0:01:49to tell us about the wonderful produce
0:01:49 > 0:01:51available at this time of year.
0:01:51 > 0:01:54- It's our in-house farmer, Dave Finkle. Hello to you too.- Hello.
0:01:54 > 0:01:58- How are we doing?- Really good. - Springtime happy as a chef, Daniel?
0:01:58 > 0:01:59It's the best time of year to be a chef.
0:01:59 > 0:02:02All the green things start coming through.
0:02:02 > 0:02:04Things are popping through the ground. It's beautiful.
0:02:04 > 0:02:07- It's time to use it. - Inspirational?- Oh, yes.
0:02:07 > 0:02:10- Busy time for you, Dave?- Absolutely. Harvesting the spring greens
0:02:10 > 0:02:13- and we start sowing the crops ready for the summer and autumn.- OK.
0:02:13 > 0:02:15Now our guest today is a national treasure
0:02:15 > 0:02:17and a familiar face from Albert Square.
0:02:17 > 0:02:20- It's Patsy Palmer. Hello, Patsy. - APPLAUSE
0:02:21 > 0:02:24- And you are a massive foodie. A huge foodie.- I love food.
0:02:24 > 0:02:27- You love food and cooking food.- Yes, I love cooking food.- Brilliant.
0:02:27 > 0:02:29OK, so Daniel is going to be cooking some stuff.
0:02:29 > 0:02:33- What have you got for us?- I have got a lovely roast lobster dish.
0:02:33 > 0:02:36I'll roast it in butter. It's served with an orange and mango salad.
0:02:36 > 0:02:39It's served warm. It's perfect for this time of year.
0:02:39 > 0:02:42Absolutely delicious. Very light, very spring, very seasonal.
0:02:42 > 0:02:44Sounds great, doesn't it? And then later on,
0:02:44 > 0:02:47I am going to be doing a recipe with a great seasonal ingredient.
0:02:47 > 0:02:49It's rhubarb. I'm going to be making a custard
0:02:49 > 0:02:52and rhubarb tart with some sweet pastry and marmalade glaze.
0:02:52 > 0:02:56I'm going to finish it off with some clotted cream. OK.
0:02:56 > 0:02:58So for my first dish, I'm going to be using asparagus.
0:02:58 > 0:03:01Dave, you're going to tell us a bit about that in a minute.
0:03:01 > 0:03:03Patsy, do you want to come with me?
0:03:03 > 0:03:06- We are going to do a bit of cooking and a bit of chatting.- Lovely.
0:03:06 > 0:03:10- Thank you.- Sit yourself down there. Now, ham, egg and chips.
0:03:10 > 0:03:13- A fan of harm, egg and chips? - Yes.- That's all right, then.
0:03:13 > 0:03:16We are onto a winner. We're starting off with ham, egg and chips.
0:03:16 > 0:03:19We will start by using some potatoes and I'm just going to blanch them.
0:03:19 > 0:03:22Kind of more like shoestring fries. Very easy, very simple.
0:03:22 > 0:03:26Potatoes, Dave, this time of year. Good or bad or indifferent?
0:03:26 > 0:03:27Where are we at in the potato season?
0:03:27 > 0:03:31Well, this time of year, you are using the potatoes that have
0:03:31 > 0:03:34been stored in great big temperature-controlled storehouses
0:03:34 > 0:03:37and the potatoes this time of year that have
0:03:37 > 0:03:40- come out of storage are really good for making chips.- OK.
0:03:40 > 0:03:43So the sugars in them... cos, this time of year,
0:03:43 > 0:03:46new potatoes are coming through, so things like Jersey Royals
0:03:46 > 0:03:49and that sweetness in the new potatoes coming through
0:03:49 > 0:03:51but when they store, that sugar begins to turn to starch...
0:03:51 > 0:03:54- That's right.- ..which in turn helps to make a crispy chip.- Indeed.
0:03:54 > 0:03:58- Brilliant.- We were just talking about potatoes that you were
0:03:58 > 0:04:01talking about on telly on Saturday. Heritage potatoes.
0:04:01 > 0:04:02Because I had to rewind it.
0:04:02 > 0:04:05I was watching it on Saturday kitchen and then we were like,
0:04:05 > 0:04:07"What potatoes is talking about?"
0:04:07 > 0:04:09People don't really know where to get them.
0:04:09 > 0:04:11Because when I watched it, it wasn't
0:04:11 > 0:04:13kind of clear where you would get those potatoes.
0:04:13 > 0:04:15- The heritage potatoes?- Yes.
0:04:15 > 0:04:18Explain the term of heritage potatoes for us, Dave.
0:04:18 > 0:04:22Heritage potatoes, it's referring to some real old-fashioned
0:04:22 > 0:04:24varieties that were out there.
0:04:24 > 0:04:27They are farmed in traditional methods, traditional ways,
0:04:27 > 0:04:32and they are very, very narrow on seasons. But they are very unique.
0:04:32 > 0:04:35Some are brilliant for baking, some are brilliant for boiling,
0:04:35 > 0:04:38and there are one or two that you can use them for literally anything.
0:04:38 > 0:04:41- But they are good old-fashioned varieties that are coming back.- OK.
0:04:41 > 0:04:45- Where would the public buy these? - Heritage website themselves.
0:04:45 > 0:04:47You can actually go on their website and you can actually order
0:04:47 > 0:04:51these potatoes direct and they are really worth a go.
0:04:51 > 0:04:54- Thank you, because that is what I wanted to know.- There you go.
0:04:54 > 0:04:55So you can order them.
0:04:55 > 0:04:58Now, this love of food, where does it actually come from, Patsy?
0:04:58 > 0:05:02- Is it from the family or... - Probably just having kids, mainly.
0:05:03 > 0:05:07My mum really just cooked...
0:05:07 > 0:05:11We lived in East London, Bethnal Green, so I know it sounds a bit...
0:05:11 > 0:05:15East London... but we were big pie and mash fans,
0:05:15 > 0:05:19- obviously, because we had three pie and mash shops in...- Jellied eels?
0:05:19 > 0:05:23- I didn't like them.- You don't like jellied eels?- My mum was a real...
0:05:23 > 0:05:26We used to go every day to Bethnal Green.
0:05:26 > 0:05:28She'd go in the butchers, then they would get
0:05:28 > 0:05:32fruit and veg off the stalls down there so it was kind of,
0:05:32 > 0:05:37I suppose, in a way, better than when all the supermarkets started...
0:05:37 > 0:05:42- Instead of it being prepacked, you still had to cook with it.- Yes.
0:05:42 > 0:05:45My mum was kind of basic, you know...
0:05:45 > 0:05:49Meat, vegetables, potatoes...
0:05:49 > 0:05:52But still fresh produce from the marketplace.
0:05:52 > 0:05:56And we always sat down and ate food at the table, you know,
0:05:56 > 0:06:01- so eating was quite a nice thing to do.- So a family kind of thing.
0:06:01 > 0:06:04Now, your husband is a bit of a chef, I understand.
0:06:04 > 0:06:07- Is he a keen cook? Is that right? - Well, we enjoy cooking.
0:06:07 > 0:06:10We do it together so we really enjoy it.
0:06:10 > 0:06:14Yes, he is much more of a ham, egg and chips, steak, chips
0:06:14 > 0:06:17and tomatoes kind of and we make, for the kids,
0:06:17 > 0:06:19chicken with matzo meal
0:06:19 > 0:06:24and trying to find recipes for the kids that are bit healthier than...
0:06:24 > 0:06:27I mean, I don't buy anything that is prepacked, anyway,
0:06:27 > 0:06:29myself so we just cook everything.
0:06:29 > 0:06:32But lately, I have been trying to eat food that is alkaline
0:06:32 > 0:06:35so I have been really interested in all that.
0:06:35 > 0:06:39- So I have been eating a lot about that lately.- Alkaline-based foods.
0:06:39 > 0:06:42Do we know much about that, Dave the farmer?
0:06:42 > 0:06:46Yes, basically, most acidic foods will grow on clay soils,
0:06:46 > 0:06:49so if you think about, sort of,
0:06:49 > 0:06:52fibrous root plants such as your leaves, your salads,
0:06:52 > 0:06:55they actually grow on peats and composts
0:06:55 > 0:06:57so they are more of an alkali.
0:06:57 > 0:06:59So, I am reading a lot about, you know, body and disease
0:06:59 > 0:07:03in the body and things like that, and it says that alkaline is
0:07:03 > 0:07:08a much better state for your body to be in, mainly, rather than acidic.
0:07:08 > 0:07:10- Is that right?- That's very true.
0:07:10 > 0:07:13- Yes.- So that's what I'm kind of interested in, really.
0:07:13 > 0:07:17OK. What I have got in here is asparagus. Asparagus is beautiful.
0:07:17 > 0:07:20Right in season right now and what I have done is I've just peeled it,
0:07:20 > 0:07:22taken off the woody ends. Asparagus, quite thick.
0:07:22 > 0:07:24It has got a very woody end at the bottom
0:07:24 > 0:07:27and you can just... where it snaps, you get rid of that
0:07:27 > 0:07:28and that's the bit you can cook.
0:07:28 > 0:07:31Dave, what can you tell us about the super asparagus that's around now?
0:07:31 > 0:07:34It is bang in season. It's beautiful stuff.
0:07:34 > 0:07:37British asparagus, it's the best in the world.
0:07:37 > 0:07:39Because of our appetite for asparagus,
0:07:39 > 0:07:44we now import over 6 1/2 million kilograms of asparagus
0:07:44 > 0:07:48from Peru as a result of our appetite for asparagus.
0:07:48 > 0:07:51All the villages on the outskirts of Peru, their natural water
0:07:51 > 0:07:56supplies are drying out because of all the irrigation systems.
0:07:56 > 0:07:59Not many people realise our appetite actually has that negative
0:07:59 > 0:08:01effect on other countries.
0:08:01 > 0:08:03So we definitely need to be using asparagus when it's in season,
0:08:03 > 0:08:05right now, from England.
0:08:05 > 0:08:07From my point of view, the best asparagus comes
0:08:07 > 0:08:10from the Evesham way which is near...
0:08:10 > 0:08:14Somewhere in the West Midlands or near there, yes.
0:08:14 > 0:08:17I've just cracked an egg and the egg has broken.
0:08:17 > 0:08:20It's not good enough to serve with a two-Michelin-starred chef there.
0:08:20 > 0:08:22I'll start that again.
0:08:22 > 0:08:25And then Daniel can tell us about where his favourite asparagus is
0:08:25 > 0:08:27because we do have a little bit of a...
0:08:27 > 0:08:29I believe it comes from Evesham.
0:08:29 > 0:08:31Daniel is going to tell you it comes from, where?
0:08:31 > 0:08:34I think it comes best from Cambridgeshire. I really do.
0:08:34 > 0:08:36I've got a guy that grows it specially for me
0:08:36 > 0:08:38and his fields have been there 20 years.
0:08:38 > 0:08:40And every year it pops up
0:08:40 > 0:08:43and it's the nicest thing in the world to cook.
0:08:43 > 0:08:46The beautiful thing about asparagus, you don't need to do anything to it.
0:08:46 > 0:08:48It just needs to be cooked very quickly,
0:08:48 > 0:08:50- served hot and it's beautiful. - Very, very simply.
0:08:50 > 0:08:53We're just cooking it here in a little bit of water,
0:08:53 > 0:08:56a little bit of butter and a little bit... this is a beautiful ham.
0:08:56 > 0:08:59We're just going to put it into this pan with the asparagus.
0:08:59 > 0:09:02It is just kind of wilting down and the juices from the asparagus
0:09:02 > 0:09:05will begin to come out and start going into the ham
0:09:05 > 0:09:09and the ham juices will then begin to mix with the asparagus
0:09:09 > 0:09:12and this ham is a Wiltshire cured ham, which is like one
0:09:12 > 0:09:17of the most traditional English kind of old school hams.
0:09:17 > 0:09:19It's been in brine for about four or five days
0:09:19 > 0:09:22and then it's been gently poached until it's cooked,
0:09:22 > 0:09:24and these chips here,
0:09:24 > 0:09:26these are kind of like shoestring fries, I suppose.
0:09:26 > 0:09:29They have just been sliced, blanched, salted water
0:09:29 > 0:09:31and we'll put them into a fryer.
0:09:33 > 0:09:38- Into a fryer at about 180 degrees. - How did you slice those chips?
0:09:38 > 0:09:43- With what? How did you just slice those chips?- I did them on this.
0:09:43 > 0:09:45Now this takes years and years of training.
0:09:45 > 0:09:46I've been a chef for 20 years.
0:09:46 > 0:09:49Daniel's been a chef for about the same amount of time
0:09:49 > 0:09:51although he does look a lot older than me.
0:09:51 > 0:09:52LAUGHTER
0:09:52 > 0:09:55- I spend a lot more time in my kitchen!- That's very true!
0:09:57 > 0:10:00That you have to mind yourr fingers so it's very sharp
0:10:00 > 0:10:04and you just have to very gently put your hand through it.
0:10:04 > 0:10:06The amount of times that I'm sure me and Daniel have had numerous
0:10:06 > 0:10:09injuries so you have just got to go careful with that.
0:10:09 > 0:10:10Now, there is a massive,
0:10:10 > 0:10:13massive storyline going on in East Enders at the minute.
0:10:13 > 0:10:15- Is that right?- Yes. - What's happening?
0:10:16 > 0:10:21Well, the young girl, Lucy Beale, has been murdered and, yes...
0:10:21 > 0:10:23So we will just have to wait
0:10:23 > 0:10:26and see... who the murderer is going to be.
0:10:26 > 0:10:28It's not very jolly, is it?
0:10:28 > 0:10:31Yes, it's a great storyline(!) A young girl has just been murdered.
0:10:31 > 0:10:34Do you actually, as a cast, do you actually know who the murderer is?
0:10:34 > 0:10:37No, no. They won't...
0:10:37 > 0:10:39I'm sure they know but... I'm sure
0:10:39 > 0:10:42if they needed to change it, they probably could change it.
0:10:42 > 0:10:46I'm sure they've got various ideas of who the murderer is going to be
0:10:46 > 0:10:50but I think it's going to be quite a long drawn-out process
0:10:50 > 0:10:55so I'm sure Dominic has got many suspects, knowing Dominic.
0:10:55 > 0:10:57They are going to film many different endings.
0:10:57 > 0:11:00So even if I kept pressing you to who the murderer is,
0:11:00 > 0:11:03- you have absolutely no idea.- No, I have no idea and that's the truth.
0:11:03 > 0:11:05You have no idea. OK. Then I won't keep asking.
0:11:07 > 0:11:09I have guesses myself.
0:11:09 > 0:11:10Everybody is just like,
0:11:10 > 0:11:12"Oh, maybe it's this one, maybe it's that one," but...
0:11:12 > 0:11:14So are you all talking about it on set?
0:11:14 > 0:11:17You are all wondering, like the rest of the country, who the murderer is?
0:11:17 > 0:11:20Yes, occasionally we might say, "Oh, it's definitely got to be her,"
0:11:20 > 0:11:23but then I watch scenes with people and think they're not acting
0:11:23 > 0:11:26kind of suspicious, are they, so if you had just murdered someone...
0:11:26 > 0:11:28So it's just blows my theories out of the window.
0:11:28 > 0:11:31I will be watching someone and thinking, "Maybe it was her,"
0:11:31 > 0:11:34and then I said, "well, you are not acting very suspicious,"
0:11:34 > 0:11:38and she says, "Well, I don't know if I am or not," so...
0:11:38 > 0:11:40And there is a bit of the storyline going on with your mum as well,
0:11:40 > 0:11:44- isn't there?- Yes. My mum in the show has breast cancer
0:11:44 > 0:11:49so we are playing out that storyline at the minute which is really,
0:11:49 > 0:11:54really important and we've had such great response from families,
0:11:54 > 0:11:59you know, ladies that have had it and families that have had to, um...
0:11:59 > 0:12:03you know, have the genetic testing done
0:12:03 > 0:12:07because, obviously, with the type of cancer that Carol
0:12:07 > 0:12:10in EastEnders has got, it is
0:12:10 > 0:12:15a genetic type that then impacts on Sonia, who plays my sister,
0:12:15 > 0:12:17that she has the gene,
0:12:17 > 0:12:21but Bianca doesn't have the gene...
0:12:21 > 0:12:26- And it's on this evening at 7:30. - So it's really sad.
0:12:26 > 0:12:27It's really humbling.
0:12:27 > 0:12:30It obviously makes you realise every day how
0:12:30 > 0:12:35lucky we are, you know, that we are only acting it and trying to help.
0:12:35 > 0:12:40I think the BBC always does that really well, actually.
0:12:40 > 0:12:42- If there is an issue... - Cover those storylines?
0:12:42 > 0:12:46Yes, and we have had great response, you know, always from ladies that
0:12:46 > 0:12:49unfortunately have breast cancer or who have survived it and how
0:12:49 > 0:12:52responsible they think EastEnders are being
0:12:52 > 0:12:56and how brilliantly they're writing it and they feel, you know,
0:12:56 > 0:12:57and sisters and daughters,
0:12:57 > 0:13:01saying how they went through exactly the same thing so..
0:13:01 > 0:13:04Kind of shows that a drama can be a force for the good.
0:13:04 > 0:13:07- Yes, definitely.- OK. So, while we've done that... That was very quick.
0:13:07 > 0:13:10I don't feel like that's, though, when I'm watching this,
0:13:10 > 0:13:12- about my ham, egg and chips, I must say.- Really?
0:13:12 > 0:13:14- Mine doesn't look like that. - But how easy was that?
0:13:14 > 0:13:16We've just done a little bit of ham,
0:13:16 > 0:13:18poached in a bit of water and butter.
0:13:18 > 0:13:20The asparagus cooked in the same stock, fried an egg,
0:13:20 > 0:13:23- done a few chips, but of chopped parsley, dead easy.- Lovely.
0:13:23 > 0:13:27Looks a lot healthier, doesn't it, with the chips like that, actually.
0:13:27 > 0:13:31Very small chips, nice and light and clean. Some knives and forks.
0:13:31 > 0:13:34But it is one of those dinners, when you're starving,
0:13:34 > 0:13:37- and you just think, "What can I do?" And there is no time.- That's it.
0:13:37 > 0:13:40- It's such a perfect...- Have a taste.- The kids love it.
0:13:40 > 0:13:43- My kids love ham, egg and chips. - Ladies first.
0:13:43 > 0:13:47- Crack that egg yolk open.- Thank you.- Use it as a bit of a sauce.
0:13:47 > 0:13:50- Thank you very much. - It looks really nice.
0:13:51 > 0:13:55- Not an easy one to eat and live telly!- Don't worry.
0:13:55 > 0:13:58Everyone will watch Daniel. Daniel, you take a bit. Take the heat away.
0:13:58 > 0:14:02OK, boss. I'm going straight for the egg.
0:14:02 > 0:14:05- The beautiful thing about this is you don't see ham like that.- Now.
0:14:05 > 0:14:07Great ham, find it from your butcher.
0:14:07 > 0:14:09This is actually from my butcher based in Wiltshire
0:14:09 > 0:14:14- so it's a double Wiltshire ham. - Oh, my God.- There we are, look.
0:14:14 > 0:14:17- Mmm...- Happy?- Really beautiful. - Great, that is brilliant.
0:14:17 > 0:14:20OK, in every show, we're getting out
0:14:20 > 0:14:24and about, visiting some of our favourite chefs on their home turf.
0:14:24 > 0:14:26Today we join Rachel Khoo in search of some lamb to
0:14:26 > 0:14:30marinate in buttermilk and she serves it with a toasted buckwheat salad.
0:14:43 > 0:14:47Spring brings a fresh new life to the kitchen with winter warmer soups
0:14:47 > 0:14:51and heavy stews out and fresh, vibrant ingredients in.
0:14:51 > 0:14:54I've got plenty of ideas, but first I need to buy a few ingredients.
0:14:59 > 0:15:02- Hi.- Hi, are you all right? - Good. Yourself?
0:15:02 > 0:15:08OK, I would like a leg of lamb. Just the top bit up to the string.
0:15:08 > 0:15:11- Perfect. Thank you very much. - You are very welcome.
0:15:11 > 0:15:15So from my spring recipe, I'm thinking of slow-roasted lamb
0:15:15 > 0:15:20with some fresh herbs, some crunchy buckwheat and a lovely yoghurt sauce.
0:15:20 > 0:15:23- Enjoy your leg of lamb.- Thank you. Bye.
0:15:23 > 0:15:24Thank you very much. Bye-bye.
0:15:35 > 0:15:38So, I've got a lovely leg of lamb here.
0:15:38 > 0:15:41Some buckwheat, fresh herbs,
0:15:41 > 0:15:44so there is mint and parsley and some buttermilk.
0:15:44 > 0:15:47To start off, really simple,
0:15:47 > 0:15:50we just need to marinate my leg of lamb in some buttermilk.
0:15:50 > 0:15:55So I've got a resealable bag. You couldn't get much easier than this.
0:15:55 > 0:15:58You just want to put the leg of lamb in there with the buttermilk.
0:16:04 > 0:16:07Zip it up, give it a little bit of massage,
0:16:07 > 0:16:11and then that goes in the fridge for at least 24 hours or
0:16:11 > 0:16:14even 48 hours so it's nice and tender.
0:16:21 > 0:16:24This one has been in the fridge for 24 hours.
0:16:24 > 0:16:27And I'm going to put it in a pot which can go in the oven.
0:16:30 > 0:16:32In that goes.
0:16:32 > 0:16:37Make sure you squeeze out the remains of the buttermilk
0:16:37 > 0:16:40because that is going to form some of the sauce.
0:16:42 > 0:16:46I am just going to season it with plenty of salt and pepper.
0:16:48 > 0:16:52A little bit of water so the lamb doesn't dry out.
0:16:53 > 0:16:55Put the lid on and in the oven it goes.
0:17:00 > 0:17:05So the lamb goes in the oven at 160 degrees for about 3 1/2 hours.
0:17:06 > 0:17:10You want a nice slow cooking so the meat becomes nice and tender,
0:17:10 > 0:17:12and you need to baste it every hour or so.
0:17:13 > 0:17:17While the lamb is finishing off, I'm going to make my buckwheat.
0:17:17 > 0:17:18I'm simply going to toast it.
0:17:20 > 0:17:24Now, the reason why I am toasting the buckwheat is just to bring out
0:17:24 > 0:17:28that nuttiness. Lovely, hazelnut, almondy flavour.
0:17:28 > 0:17:31It makes a lovely alternative to pasta or rice
0:17:31 > 0:17:33and you can find it in health food shops.
0:17:37 > 0:17:40It doesn't take that long to toast your buckwheat.
0:17:40 > 0:17:42You can actually smell when it becomes nice and toasty.
0:17:42 > 0:17:45I'm going to put it straight into my serving dish.
0:17:49 > 0:17:53And I'm going to dress it with a little bit of lemon juice,
0:17:53 > 0:17:57olive oil and some fresh herbs, so I have got parsley and mint.
0:17:58 > 0:18:02Mint goes particularly well with lamb, bit of a classic flavour.
0:18:04 > 0:18:06And that's my toasted buckwheat and herb salad.
0:18:06 > 0:18:08The lamb is smelling delicious.
0:18:14 > 0:18:15Wow! The lamb is done.
0:18:16 > 0:18:20It's important to let your lamb rest, keep it nice and tender.
0:18:20 > 0:18:22So you have to do this quickly.
0:18:25 > 0:18:27Cover it with some aluminium foil.
0:18:28 > 0:18:32The last thing I need to make is the yoghurt sauce, which is very easy.
0:18:32 > 0:18:35It's just a bit of plain yoghurt,
0:18:35 > 0:18:38some salt, a pinch of sugar,
0:18:38 > 0:18:40zest half a lemon...
0:18:42 > 0:18:45..and then juice of half a lemon, too.
0:18:48 > 0:18:50A red onion, which I will finely chop.
0:18:52 > 0:18:54Stir that all together.
0:18:54 > 0:18:56The yoghurt sauce is done.
0:18:57 > 0:18:59So is the buckwheat salad.
0:18:59 > 0:19:01Just need to flake off the meat.
0:19:03 > 0:19:07You can see it's already starting to fall off the bone.
0:19:08 > 0:19:10That is the best thing about slow cooking.
0:19:10 > 0:19:15You can see how juicy the meat is as well, all that buttermilk.
0:19:15 > 0:19:17No dry roasted lamb here.
0:19:17 > 0:19:21Just put that on my...plate.
0:19:23 > 0:19:25Heap it on.
0:19:25 > 0:19:27You don't need to be too fancy with your presentation.
0:19:29 > 0:19:32This is like, everybody can get stuck in.
0:19:32 > 0:19:34A bit of sauce on top.
0:19:38 > 0:19:43And finish off with a bit of spring green colour.
0:19:45 > 0:19:46Scatter them on top.
0:19:48 > 0:19:52And don't forget those amazing juices in the pan.
0:19:57 > 0:19:59And there you have it,
0:19:59 > 0:20:03my slow-cooked buttermilk lamb with toasted buckwheat and herb salad,
0:20:03 > 0:20:07lovely gravy and a yoghurt dressing.
0:20:07 > 0:20:08Perfect for sharing.
0:20:11 > 0:20:14- Thank you, Rachel, that looked incredible.- Beautiful.
0:20:14 > 0:20:17Beautiful spring lamb, really nice and fresh - delicious.
0:20:17 > 0:20:22OK, it is time for Daniel Clifford to cook. What are you making?
0:20:22 > 0:20:25Roast lobster in butter with a mango and apple salad...
0:20:25 > 0:20:28Mango and orange salad. It's really simple.
0:20:28 > 0:20:31Loads of ingredients, make a lovely salad,
0:20:31 > 0:20:33- and we start to roast the lobster. - Let's get cracking.
0:20:33 > 0:20:35I will break this down quickly.
0:20:35 > 0:20:38Patsy is still pushing on with her starter of ham, egg and chips.
0:20:38 > 0:20:40I wouldn't like to waste it.
0:20:40 > 0:20:44- Your next course is lobster, OK. - Thanks, that's lovely. Perfect.
0:20:44 > 0:20:47And we have dessert coming up later.
0:20:47 > 0:20:51- I'm off the diet today.- You won't have to cook the kids' tea later.
0:20:51 > 0:20:56They're not getting any. I don't cook for them. I let them starve!
0:20:56 > 0:20:58Pick up a takeaway on the way home.
0:20:58 > 0:21:00Talk us through what you're doing.
0:21:00 > 0:21:04Basically, the lobster claws have been blanched for three minutes
0:21:04 > 0:21:06and the tail gets blanched for two.
0:21:06 > 0:21:08I'm taking the lobster out of the bone.
0:21:11 > 0:21:17Always be careful with the knife. You've been a chef for nearly 40 or 50 years...
0:21:17 > 0:21:18Thank you!
0:21:18 > 0:21:23But for people at home, be careful. Use the back of the knife.
0:21:23 > 0:21:25Back of the knife,
0:21:25 > 0:21:27and just take your time.
0:21:27 > 0:21:30This is an expensive ingredient
0:21:30 > 0:21:32and you should treat it with respect.
0:21:32 > 0:21:35- Where has this lobster come from? - Same thing about the asparagus.
0:21:35 > 0:21:38I try and use everything locally. This is from Norfolk.
0:21:38 > 0:21:39They come from the sand beds.
0:21:39 > 0:21:41I've got a really special fisherman up there
0:21:41 > 0:21:44that I've known for 15 years.
0:21:44 > 0:21:47When they come into season, he rings me up and I say,
0:21:47 > 0:21:49"Right, let's start to cook the lobster."
0:21:49 > 0:21:51If you work with people you know and trust,
0:21:51 > 0:21:54you will get the best ingredients
0:21:54 > 0:21:56that I can physically get my hands on.
0:21:56 > 0:21:58A lot of your work as a chef is done on the phone
0:21:58 > 0:22:01talking to people to try to get the best stuff.
0:22:01 > 0:22:06- It makes cooking easy. - This is a native British lobster.
0:22:06 > 0:22:08You can get lobster all year round, but a lot of it
0:22:08 > 0:22:10is actually imported Canadian lobster.
0:22:10 > 0:22:12Yeah, and the problem with them
0:22:12 > 0:22:14is they start eating themselves in the travelling.
0:22:14 > 0:22:17So you'll get the lobster, it'll be a 550g lobster,
0:22:17 > 0:22:19but it won't be that, it'll be 350,
0:22:19 > 0:22:22because it will have started to deteriorate in its own shell.
0:22:22 > 0:22:24So you are using the best British ones you can find.
0:22:24 > 0:22:27I don't see the point in using something from Canada
0:22:27 > 0:22:29when we've got brilliant produce in this country.
0:22:29 > 0:22:33- How long is the season for lobster? - The season starts in spring
0:22:33 > 0:22:37and for me it finishes late August, early September.
0:22:37 > 0:22:39So it's a fairly long season.
0:22:39 > 0:22:44- That's it.- OK.- But it's a special treat, isn't it?
0:22:44 > 0:22:46For me, a lobster is something,
0:22:46 > 0:22:48if you go to the seaside,
0:22:48 > 0:22:51pick yourself a lobster up and give it a go.
0:22:51 > 0:22:53- It's a beautiful dish.- OK.
0:22:53 > 0:22:58- You're doing the crystallised orange.- Yeah.
0:22:58 > 0:23:00You're blanching that three times
0:23:00 > 0:23:02and then caramelise it quickly in sugar.
0:23:02 > 0:23:04We've got some sliced mango
0:23:04 > 0:23:06and I'm going to start preparing the salad.
0:23:06 > 0:23:10Midsummer House is going from strength to strength.
0:23:10 > 0:23:13Cambridge's only two-Michelin-star restaurant.
0:23:13 > 0:23:16- There's only 20 in the country. - We're very lucky.
0:23:16 > 0:23:19And you've been there for how many years?
0:23:19 > 0:23:24- 15 years I've had it. It's gone so quick.- Yeah.
0:23:24 > 0:23:26What's nice about it is when we came to Cambridge
0:23:26 > 0:23:29there wasn't much locally in the area.
0:23:29 > 0:23:31We've built on that reputation.
0:23:31 > 0:23:34We've got better suppliers coming to the area, better produce.
0:23:34 > 0:23:39It makes the restaurant interesting and enjoyable.
0:23:39 > 0:23:42The nice thing is, now you can go from region to region
0:23:42 > 0:23:44and you've got two-star restaurants,
0:23:44 > 0:23:47and they're all offering something very different.
0:23:47 > 0:23:51For the salad, I've got frisee, mache leaves,
0:23:51 > 0:23:56some watercress, some rocket, and some dandelion leaves.
0:23:56 > 0:24:00- These basically give it a bit of bitterness.- Dandelion leaves.
0:24:00 > 0:24:03These aren't dandelion leaves you pick from out in a field, are they?
0:24:03 > 0:24:06These are cultivated dandelion leaves?
0:24:06 > 0:24:10Yeah, believe it or not, we are farming weeds.
0:24:10 > 0:24:13But they are cultivated versions.
0:24:13 > 0:24:17So as they don't become too bitter, we cover them over,
0:24:17 > 0:24:21so they are growing in the dark, which keeps them slightly paler.
0:24:21 > 0:24:24They've got that unique flavour you can't get from anything else.
0:24:24 > 0:24:31- Absolutely.- Like white asparagus, hiding it from the sunlight keeps it light.- That's it.
0:24:31 > 0:24:35Also, I've got some nasturtium leaves.
0:24:35 > 0:24:37I haven't told you this one before,
0:24:37 > 0:24:41but when it was our birthday, I came to the Hand and Flowers,
0:24:41 > 0:24:45you had them growing in the garden and I thought, "I love that idea."
0:24:45 > 0:24:47They are so easy to grow.
0:24:47 > 0:24:51They are so easy. I know nasturtium leaves are very easy to grow,
0:24:51 > 0:24:53because I grow them, so they must be very easy.
0:24:53 > 0:24:57Is that right, Dave? Stick them in the ground, water them,
0:24:57 > 0:24:59pick them, put them through the salad, delicious.
0:24:59 > 0:25:03- They are bullet-proof.- Yeah, even chefs can grow nasturtiums!
0:25:03 > 0:25:05If you and me can, everyone can.
0:25:05 > 0:25:09You've got the orange peel going, the salad is mixed.
0:25:09 > 0:25:12I'm going to quickly take the skin of this orange.
0:25:12 > 0:25:19I have blanched this peel three times in boiling water.
0:25:19 > 0:25:22That takes away a bit of the bitterness from the orange,
0:25:22 > 0:25:26which means you can actually use it without it feeling
0:25:26 > 0:25:29that you have to confit it to much, or cook it too much.
0:25:29 > 0:25:32That's right. I still want
0:25:32 > 0:25:34a slight bit of bitterness to cut through the salad
0:25:34 > 0:25:36but I want the sweetness from the sugar
0:25:36 > 0:25:40you are going to caramelise it with.
0:25:40 > 0:25:42That will give another texture in the salad.
0:25:42 > 0:25:48- I am kind of making an orange marmalade.- That's it.
0:25:49 > 0:25:52This is actually a kind of French...
0:25:52 > 0:25:55The French use orange in cooking a lot, in braises
0:25:55 > 0:25:58and especially in a lot of Provencal dishes, fish dishes.
0:25:58 > 0:26:02This dish, as you can see, we've got crystallised skin,
0:26:02 > 0:26:05the orange segments in the salad.
0:26:05 > 0:26:08I'm going to use the rest of the orange to make the vinaigrette.
0:26:08 > 0:26:11All I'm doing there is I've got the orange juice,
0:26:11 > 0:26:14- I've got the vinegar, and I'm going to add some salt.- OK.
0:26:14 > 0:26:19I'm putting the salt in now before I add the vinegar.
0:26:19 > 0:26:22We're going to start cooking the lobster.
0:26:22 > 0:26:24How are we going to cook the lobster?
0:26:24 > 0:26:26It's going to go in a nice bit of butter,
0:26:26 > 0:26:27because I am going to poach it.
0:26:27 > 0:26:31Put the salt in with the vinegar and orange juice,
0:26:31 > 0:26:33because that melts in quickly.
0:26:33 > 0:26:37If you add the oil, the salt won't mix in.
0:26:37 > 0:26:41We've got a lovely vinaigrette there. That's done.
0:26:41 > 0:26:43Very simple vinaigrette, that.
0:26:43 > 0:26:46LAUGHTER You guys make this look so simple.
0:26:46 > 0:26:47Yeah. Exactly.
0:26:47 > 0:26:50I'm not sure about that. We've been doing this a long time.
0:26:50 > 0:26:54Between us, we've probably been cooking well over 40 years, I'd say.
0:26:54 > 0:26:57Yeah. It feels longer!
0:26:57 > 0:27:00Are you a fan of lobster, Patsy?
0:27:00 > 0:27:04I like it. I don't cook it myself. I'm probably a bit scared to
0:27:04 > 0:27:06because I would not know how to do it.
0:27:06 > 0:27:11I would order it at a restaurant, but not cook it myself.
0:27:11 > 0:27:13- You are a big fish fan?- Yeah, I am.
0:27:13 > 0:27:18That diet you are working with...
0:27:18 > 0:27:20The trouble is, with alkaline eating,
0:27:20 > 0:27:25they say that fish and meat is not alkaline, is it?
0:27:25 > 0:27:29But I am a big fish and meat fan,
0:27:29 > 0:27:32so it is quite hard for me to be vegetarian.
0:27:32 > 0:27:36- Moderation is the word.- Exactly. Of course. Just what you enjoy...
0:27:36 > 0:27:39The lobster, I've got the butter to foaming
0:27:39 > 0:27:44and I'm trying to put some heat in there and a bit of colour.
0:27:44 > 0:27:47It has been blanched and you are frying it in butter.
0:27:47 > 0:27:50That will give it that richness
0:27:50 > 0:27:53and the beautiful flavour I am looking for.
0:27:53 > 0:27:56- I'm just warming it up and starting to colour it.- OK.
0:27:59 > 0:28:01I've got this caramelised orange.
0:28:01 > 0:28:04That's it. That goes in the salad as well, chef.
0:28:09 > 0:28:10Mind your fingers, chef.
0:28:10 > 0:28:14That's a little bit hot. Normally, we'd leave it to cool down.
0:28:14 > 0:28:16We've got asbestos fingers.
0:28:16 > 0:28:18That's going to get a good mix.
0:28:20 > 0:28:22The mango in here?
0:28:22 > 0:28:25Pull the lobster out quickly and then put the lobster in.
0:28:28 > 0:28:30So, a nice little ball of salad
0:28:30 > 0:28:33with all the ingredients mixed in really nicely.
0:28:33 > 0:28:37Pick out some of the smaller bits that are missing from the salad.
0:28:37 > 0:28:39We are frying the mango.
0:28:39 > 0:28:43Mango and lobster is quite a traditional, another French thing.
0:28:43 > 0:28:46It's what I grew up with, where I was trained.
0:28:46 > 0:28:50I worked in the UK, but I got to travel as well.
0:28:50 > 0:28:54Working in France, they just work with the ground.
0:28:55 > 0:28:58A little bit of fried mango.
0:28:58 > 0:29:02A bit of caramelised orange zest on there as well.
0:29:04 > 0:29:06- There you go. - That's amazing, thank you.
0:29:08 > 0:29:11- And you are going to use this as a bit of a dressing.- Yeah.
0:29:11 > 0:29:15If you want to come over, guys, Daniel will finish plating this up.
0:29:17 > 0:29:21You can have a little taste. Finish off with some lovely cress.
0:29:21 > 0:29:26This is mustard cress, the cheapest stuff you can buy.
0:29:26 > 0:29:28- It looks beautiful.- Smells divine.
0:29:28 > 0:29:32Patsy, we're going to give you a knife and fork. Dive in, girl.
0:29:32 > 0:29:36- It's like a posh Friday night out, isn't it?- What a treat!
0:29:36 > 0:29:38- What a treat. - There you go. All right?
0:29:38 > 0:29:42Patsy, get in there. Dave, you know where the knives and forks are, chief. Help yourself.
0:29:42 > 0:29:44- Patsy, let me know what you think. - I will do.
0:29:46 > 0:29:49- Just looks fantastic. It does. - It looks absolutely beautiful.
0:29:49 > 0:29:51Really fresh, really lovely.
0:29:51 > 0:29:53- It is spring on a plate. - It is spring on a plate.
0:29:57 > 0:29:59Look at that. Dave, you're a happy man.
0:29:59 > 0:30:03You're a happy girl, Patsy? Just nod. That's fine.
0:30:04 > 0:30:06OK, all right.
0:30:06 > 0:30:10Whilst Patsy eats this, we're going to take a trip into the BBC's food back catalogue.
0:30:10 > 0:30:14This one goes way back as we meet a young Rick Stein in Padstow
0:30:14 > 0:30:17for some traditional Cornish May Day celebrations.
0:30:20 > 0:30:23ACCORDIONS AND DRUMMING
0:30:28 > 0:30:32May Day in Padstow. It's a pagan festival that goes back
0:30:32 > 0:30:35for so long that nobody really knows where it came from.
0:30:35 > 0:30:38Some say it came from Africa.
0:30:38 > 0:30:41Others have said they've seen gypsy festivals in Turkey
0:30:41 > 0:30:43with an 'obby 'oss in it.
0:30:43 > 0:30:45It doesn't really matter where it comes from,
0:30:45 > 0:30:48because everybody seems to have a deep-seated instinct
0:30:48 > 0:30:50as to what it's all about.
0:30:50 > 0:30:55Because it's a fertility festival celebrating the coming of summer.
0:31:03 > 0:31:06And the drums are beating out memories of death and decay,
0:31:06 > 0:31:08beating out the devils of winter.
0:31:20 > 0:31:22I'd go anywhere in this world, I'd do anything,
0:31:22 > 0:31:25but I've got to get back to Padstow for May Day.
0:31:25 > 0:31:26There's no question about it.
0:31:26 > 0:31:30Other people in Padstow who don't belong here, weren't born here,
0:31:30 > 0:31:31feel the same way.
0:31:31 > 0:31:33Padstow is a town like everywhere else
0:31:33 > 0:31:37where people have their differences of opinion, have their bickering.
0:31:37 > 0:31:42But on this day, on our day, everybody feels one and all.
0:31:42 > 0:31:44That's what it is all about.
0:31:44 > 0:31:48The drums beat incessantly all day long.
0:31:48 > 0:31:51The 'oss dances off to many watering holes.
0:31:51 > 0:31:55Everybody's very merry, in the merry morning of May.
0:31:56 > 0:31:59This is the best and worst day for doing this salad.
0:31:59 > 0:32:01It's May Day, I've had a few drinks.
0:32:01 > 0:32:05I'll do a Keith Floyd and have a little sim now.
0:32:05 > 0:32:10This lobster is going into this seafood salad.
0:32:10 > 0:32:12It's a special May Day lobster, as you can see.
0:32:12 > 0:32:14I'm not going to bore you by cutting it up now...
0:32:14 > 0:32:17- Is there a party going on in here? - Oh, Christ.
0:32:17 > 0:32:20- Somebody told me there was a party. - There is, Marie.
0:32:20 > 0:32:22She works for us. Don't let it show!
0:32:22 > 0:32:25Don't hold it against me!
0:32:25 > 0:32:27Right! Jolly good. There is the lobster.
0:32:27 > 0:32:29I won't show you that, cos takes a while.
0:32:29 > 0:32:32I want to show you the other things that go into the salad.
0:32:32 > 0:32:36This is the sort of salad you can make for 20, 30, 50, 90 people.
0:32:36 > 0:32:39No problem. Everything's made up beforehand,
0:32:39 > 0:32:41which is the one of the occasions
0:32:41 > 0:32:43when "this is one I made earlier" really does count.
0:32:43 > 0:32:47First of all, some nice green salad leaves.
0:32:47 > 0:32:51Into there I fried off some squid,
0:32:51 > 0:32:54which I seasoned well with salt and pepper.
0:32:54 > 0:32:58It's important to fry a lot of the fish, to get lots of flavour in,
0:32:58 > 0:33:02even before you start putting the flavour ingredients in,
0:33:02 > 0:33:04which are also extremely strong.
0:33:04 > 0:33:07It's a Thai salad. Now some monkfish,
0:33:07 > 0:33:10which is always ideal for salads because it's really firm.
0:33:10 > 0:33:13I've fried this off. Now I've copped out a bit,
0:33:13 > 0:33:15but I have had a little bit to drink today,
0:33:15 > 0:33:17so I've just got some ordinary frozen prawns,
0:33:17 > 0:33:20but it's just the thing for a salad. Loads of them.
0:33:20 > 0:33:22Feeling extremely generous.
0:33:22 > 0:33:25Loads of champagne, which somebody else has kindly given me.
0:33:25 > 0:33:28I feel I'm returning the favour on this day.
0:33:28 > 0:33:33You go into everybody's houses all over Padstow. You drop in.
0:33:33 > 0:33:36You may never have been in the house before. Call in.
0:33:36 > 0:33:41Somebody's got a groaning table full of bits and pieces.
0:33:41 > 0:33:44Help yourself, have a drink, drift out into somebody else's house.
0:33:44 > 0:33:47And so I'm returning the favour.
0:33:47 > 0:33:52In on top of all that seafood, loads of freshly chopped coriander.
0:33:52 > 0:33:53Again, this is an excessive dish.
0:33:53 > 0:33:57I'm not worried about quantities one tiny bit.
0:33:58 > 0:34:01I wouldn't know how many this is for.
0:34:01 > 0:34:03I don't know how many people are going to be coming.
0:34:03 > 0:34:06Lemongrass, lemongrass, lemongrass.
0:34:06 > 0:34:08Loads of that. I love it!
0:34:08 > 0:34:10I love Thai flavours.
0:34:10 > 0:34:14Use it far too much. Lime leaves. Again, a really limey...
0:34:14 > 0:34:16- See you, Rick.- Cheers, bye.
0:34:16 > 0:34:22Lemony, limey flavour. They're called kaffir lime leaves.
0:34:22 > 0:34:24Buy them in any Chinese supermarket now.
0:34:24 > 0:34:28- Rick, are you cooking our lunch? - I am. You're going to love it.
0:34:28 > 0:34:30I've done this so many times before.
0:34:30 > 0:34:32God! This is my wife.
0:34:32 > 0:34:34I might even give her a kiss.
0:34:34 > 0:34:38Jill. You don't see her very often.
0:34:38 > 0:34:42- Smells good.- That's Amanda. How are you?- OK!
0:34:42 > 0:34:44Now some wild garlic,
0:34:44 > 0:34:48which perfumes the woods all round Padstow at this time of year.
0:34:48 > 0:34:52Then we have fish sauce, lemongrass and chilli and a little water.
0:34:53 > 0:34:58Mix that into the salad to give it a nice tangy flavour.
0:34:58 > 0:35:03Salads like this are such a great alternative to barbecues on summery days.
0:35:03 > 0:35:06They look good and it means that I can get stuck into the food
0:35:06 > 0:35:09like everybody else, rather than have to do the cooking.
0:35:13 > 0:35:16Putting lobster into the salad makes it ridiculously expensive.
0:35:16 > 0:35:20But it is May Day, so lobster it has to be.
0:35:22 > 0:35:25You see what I mean? Just look at that.
0:35:25 > 0:35:30It just adds the final finishing, beautiful touch to a wonderful salad.
0:35:30 > 0:35:33This dish is always a winner.
0:35:33 > 0:35:37This time it lasted just five glorious minutes.
0:35:37 > 0:35:40Not enough time, unfortunately, for the poor director,
0:35:40 > 0:35:42who's normally the first in the queue.
0:35:42 > 0:35:44He couldn't get a sniff.
0:35:44 > 0:35:47- Well done. It's spon-donkulous. - It is, isn't it?- Oh!
0:36:04 > 0:36:06Thank you very much, Rick, looked amazing.
0:36:06 > 0:36:09May Day in Padstow looks right good fun. Wish I was there.
0:36:09 > 0:36:12OK, I am now going to get on by making a rhubarb tart.
0:36:12 > 0:36:14It's very seasonal. Rhubarb's in right now.
0:36:14 > 0:36:18- You'll make some pastry, I'll crack on with some custard.- OK, chef.
0:36:18 > 0:36:22So, rhubarb tart, this is kind of a play on...
0:36:22 > 0:36:28- You know those Parisian patisseries? - Gateaux. Yeah.
0:36:28 > 0:36:32When you see strawberry tarts in a Paris shop that you can't resist
0:36:32 > 0:36:35but when you walk past, would go in and order one, one of those.
0:36:35 > 0:36:37- You know?- Yeah. I always stop!
0:36:37 > 0:36:40So this is a version of that but using rhubarb.
0:36:40 > 0:36:42Now, Dave, tell us a bit about rhubarb.
0:36:42 > 0:36:46Cos it's almost at its peak at this point, is that right?
0:36:46 > 0:36:48Yeah, for outdoor-grown rhubarb, yes.
0:36:48 > 0:36:50But the interesting thing with rhubarb,
0:36:50 > 0:36:52as you get later into its season,
0:36:52 > 0:36:54because the stems slow down in their growth,
0:36:54 > 0:36:57what happens is they become redder in colour,
0:36:57 > 0:37:01and that actually signifies that there's a high sugar content in there. Makes them a bit sweeter.
0:37:01 > 0:37:03So the redder the rhubarb, the sweeter it is.
0:37:03 > 0:37:06- That's absolutely correct. - With outdoor rhubarb.
0:37:06 > 0:37:09What about the forced stuff? It's a couple of seasons with rhubarb, isn't there?
0:37:09 > 0:37:13You get forced rhubarb from Yorkshire but it's not until the winter months, is that right?
0:37:13 > 0:37:18Yeah, that's very true. They can force it on with modern cultivated methods.
0:37:18 > 0:37:21But with the outdoor-grown rhubarb you do get a second bout.
0:37:21 > 0:37:23You get a quarter of the yield,
0:37:23 > 0:37:26and that's towards the end of the summer, early autumn.
0:37:26 > 0:37:32OK, now, the one thing I have to ask you - rhubarb, fruit or vegetable?
0:37:32 > 0:37:36- It's a vegetable.- Rhubarb is a vegetable. There you go.- Yes.
0:37:36 > 0:37:39And what's the difference between a fruit and vegetable?
0:37:39 > 0:37:44In simple terms, it's generally that they're more savoury in taste.
0:37:44 > 0:37:46Fruits, they're acidic, they come from trees.
0:37:46 > 0:37:50Whereas your savouries, more often they're actually a root crop.
0:37:50 > 0:37:52They come from the ground.
0:37:52 > 0:37:55OK. So there we go, it's a root vegetable.
0:37:55 > 0:37:58Always associated as being something sweet, I think.
0:37:58 > 0:38:01Although you can serve it with... It goes very well with fish.
0:38:01 > 0:38:03So, Daniel, you've made the pastry. Talk me through that.
0:38:03 > 0:38:08The pastry is everything put into the mixer. Giving it a quick mix.
0:38:08 > 0:38:11Add a tiny bit of water and I've put it in the fridge to relax.
0:38:11 > 0:38:14It needs to stay in there for a couple of hours so it relaxes,
0:38:14 > 0:38:15so you roll it out nicely.
0:38:15 > 0:38:18And then we'd have one line like this.
0:38:18 > 0:38:22Here I've got cling film, which I've rolled out on the table three times,
0:38:22 > 0:38:24filled it with flour.
0:38:24 > 0:38:28That goes in the centre there and that goes in the oven at 350.
0:38:28 > 0:38:31- How long do you want that in there for, chef?- Around about 25 minutes,
0:38:31 > 0:38:32which we haven't quite got,
0:38:32 > 0:38:35- so hopefully you've got one we've already done.- I have one here.
0:38:35 > 0:38:37OK, so that flour that's in the cling film,
0:38:37 > 0:38:39that's not for a cooking purpose?
0:38:39 > 0:38:40No, it comes out. If you look,
0:38:40 > 0:38:43what happens is the cling film slightly shrinks,
0:38:43 > 0:38:46it forms a mould but it also makes sure that
0:38:46 > 0:38:49the tart case is completely lined perfectly.
0:38:49 > 0:38:53It cooks all the way through so you'll get this crisp tartlet, and that's what we're looking for.
0:38:53 > 0:38:57So it's blind baking it, so instead of using baking beans
0:38:57 > 0:39:02or anything like that, it's actually just doing it for a reason of ease
0:39:02 > 0:39:05because you have the flour there. It's a bit of a cheffy tip.
0:39:05 > 0:39:09You can put it into a plastic container, put it into the cupboard
0:39:09 > 0:39:12and you can keep using it. It'll make your life a lot easier.
0:39:12 > 0:39:16OK, so, the rhubarb, I'll cook the rhubarb very, very briefly.
0:39:16 > 0:39:18So I just poured on some sugar
0:39:18 > 0:39:21cos this rhubarb is quite acidic. Little bit of sugar.
0:39:21 > 0:39:23Then some orange juice.
0:39:23 > 0:39:25And then on top of that I'll put some grenadine.
0:39:25 > 0:39:27Grenadine is great with rhubarb.
0:39:27 > 0:39:30Grenadine has this fantastic, beautiful, sweet flavour
0:39:30 > 0:39:33but a wonderful, amazing colour.
0:39:33 > 0:39:35It gives the rhubarb the beautiful colour you want.
0:39:35 > 0:39:38It does. It's fantastic. And this will go into the oven.
0:39:38 > 0:39:44We're going to slowly just poach this for about five minutes.
0:39:44 > 0:39:48Just until you get...this.
0:39:48 > 0:39:50And you end up with this.
0:39:50 > 0:39:52- And this rhubarb - I'll give it to you, Daniel.- Thank you.
0:39:52 > 0:39:54It's just been cooked, just softened.
0:39:54 > 0:39:57Daniel will take it out and just drain it
0:39:57 > 0:39:59and we'll slice it into about centimetre pieces.
0:39:59 > 0:40:03Now, the custard here, this is cream and vanilla.
0:40:03 > 0:40:06It's been brought up to the boil and then poured onto whole eggs.
0:40:06 > 0:40:10So this is whole eggs and a little bit of sugar. Not too much.
0:40:10 > 0:40:15Cos I want it to be quite a... Not savoury but not overly sweet.
0:40:15 > 0:40:17I want the acidity of the rhubarb to come back.
0:40:17 > 0:40:19You wouldn't normally use whole eggs, would you?
0:40:19 > 0:40:22In most custard recipes, do not use whole eggs but this one,
0:40:22 > 0:40:24as it's quite rich and I want it to be quite thick.
0:40:24 > 0:40:27And that actual egg flavour in a custard for me is really important.
0:40:27 > 0:40:31So I'll just put it back on to the heat and cook it nice and slow
0:40:31 > 0:40:32and nice and gently.
0:40:32 > 0:40:36Daniel, you have a pop-up restaurant coming up this year? Is that right?
0:40:36 > 0:40:38Yeah, I've got one on Oxford Street, chef.
0:40:38 > 0:40:42It starts on 17th May. I'm there for four days.
0:40:42 > 0:40:46I'm really looking forward to it. You know, coming to London,
0:40:46 > 0:40:48showcasing what we do from Cambridge, it's a lot of fun.
0:40:48 > 0:40:51Yeah, a trip into London is always great.
0:40:51 > 0:40:55And the future of Midsummer House? Are you very happy where you are?
0:40:55 > 0:40:58Oh, I'm very happy where I am.
0:40:58 > 0:41:01It's like, it's taken 15 years to get this far
0:41:01 > 0:41:04and I still believe that we can go a little bit further.
0:41:04 > 0:41:08The business is healthy, I have some brilliant staff working for me.
0:41:08 > 0:41:11You know, I'm happy. I'm the happiest chef you know.
0:41:11 > 0:41:12And more television?
0:41:12 > 0:41:16Great British Menu this year, you're one of the fantastic few chefs
0:41:16 > 0:41:21that have actually won Great British Menu twice - two years in a row.
0:41:21 > 0:41:23You've been to the banquet twice.
0:41:23 > 0:41:27There's only a small number of very select, incredible, fantastic chefs...
0:41:27 > 0:41:30- I think you're one of them. - Yeah, I am one of them!
0:41:30 > 0:41:34..That has got to the Great British Menu final twice.
0:41:34 > 0:41:36But you went back this year,
0:41:36 > 0:41:39in this season, the one we're seeing right now, as a judge.
0:41:39 > 0:41:41- As a judge.- How did you find that?
0:41:41 > 0:41:47To be on the other side of the pass, it's unique, but it's also...
0:41:47 > 0:41:48You go down there,
0:41:48 > 0:41:52you've read the brief and you also understand what you would cook.
0:41:52 > 0:41:54And then the chefs start putting dishes up in front of you,
0:41:54 > 0:41:57you stand there scratching your head, you look at it and think,
0:41:57 > 0:42:00"Actually, that's a really clever idea." I judged the main course,
0:42:00 > 0:42:03and James, when he put the main course in front of me,
0:42:03 > 0:42:05I'll be totally honest with you, I knew before I tasted it
0:42:05 > 0:42:08that I loved it and that it was a great plate of food.
0:42:08 > 0:42:09You knew it was a great dish.
0:42:09 > 0:42:12Now, this custard, I've just thickened,
0:42:12 > 0:42:15cooked out till it's thickened and passed it through a sieve.
0:42:15 > 0:42:16You can use this as a creme brulee,
0:42:16 > 0:42:19you could put this straight into some moulds,
0:42:19 > 0:42:21then put the moulds in the fridge and the custard sets up.
0:42:23 > 0:42:27And then what we've done is we've just put it into a piping bag.
0:42:27 > 0:42:31Daniel has used that piping bag to fill this rhubarb tart.
0:42:31 > 0:42:34Which he's done now. The rhubarb goes on to the top.
0:42:34 > 0:42:37- This would be an amazing dish for a Sunday lunch.- This is beautiful.
0:42:37 > 0:42:40You could do this as a much bigger tart. Could you imagine!
0:42:40 > 0:42:42- Do you want to glaze it, chef, before we get it on there?- Yes.
0:42:42 > 0:42:45I'm going to glaze it with a bit of the reduction
0:42:45 > 0:42:48from the cooking rhubarb and some marmalade.
0:42:48 > 0:42:50Why marmalade with the rhubarb?
0:42:50 > 0:42:53Cos we've used the orange with the rhubarb and that marmalade
0:42:53 > 0:42:55gives it a nice sweetness and thickness.
0:42:55 > 0:42:58Guys, come on over. Patsy, are you a big fan of rhubarb?
0:42:58 > 0:43:00I'm a big fan of everything you're cooking,
0:43:00 > 0:43:02so whatever it is, I'll eat it.
0:43:02 > 0:43:05It actually feels like we've taken Patsy out for a three-course meal!
0:43:05 > 0:43:07You're amazing! I feel like I want to give you a clap.
0:43:07 > 0:43:10I'm sitting there and I'm going, "Yes, it's amazing!"
0:43:10 > 0:43:13- If she doesn't like orange, we've got problems.- Yeah!
0:43:13 > 0:43:15Feels like Patsy's been out for a three-course meal
0:43:15 > 0:43:18- and we've interrupted her just by talking to her.- You're so clever.
0:43:18 > 0:43:22You really feel when you're watching these programmes on telly...
0:43:22 > 0:43:24- Get in there, guys!- You feel the same as you're sitting in here.
0:43:24 > 0:43:27- So you're doing a good job. - Look at that. That's beautiful.
0:43:27 > 0:43:30Very nice crunchy pastry and nice custard. Well done, chief.
0:43:30 > 0:43:33That's a four Michelin-star tart, that! I hope you like it.
0:43:33 > 0:43:35THEY LAUGH
0:43:35 > 0:43:39- Bit of clotted cream on the top. - Wow!- Rhubarb and clotted cream is beautiful.
0:43:39 > 0:43:42Thanks, mate. Well done, chef. Get in there, have a little taste.
0:43:42 > 0:43:46- Amazing. Thank you so much for all the food.- It's been a pleasure.
0:43:46 > 0:43:48It's a pleasure, girl. That rhubarb is fantastic.
0:43:48 > 0:43:50You try and keep the acidity to it,
0:43:50 > 0:43:53cuts through the richness of all the custard and the clotted cream
0:43:53 > 0:43:55- and the crunch of the stuff. - Amazing.- Brilliant!
0:43:55 > 0:43:58OK, well, that's all from us on Spring Kitchen today.
0:43:58 > 0:44:01A big thank you to Daniel Clifford, Dave Finkle,
0:44:01 > 0:44:03and of course Patsy Palmer and the beautiful Rachel Khoo.
0:44:03 > 0:44:06All of today's recipes are available on the website.
0:44:06 > 0:44:10Please go to bbc.co.uk/springkitchen.
0:44:10 > 0:44:13Thank you all very much for watching and we will see you next time.
0:44:13 > 0:44:14Take care.
0:44:16 > 0:44:17Bye!