0:00:00 > 0:00:03Spring is here and we have a great show in store for you today
0:00:03 > 0:00:06with some sensational recipes and brilliant guests.
0:00:06 > 0:00:08Welcome to Spring Kitchen.
0:00:29 > 0:00:33Hello and welcome. We have a great line-up of food and chat for you.
0:00:33 > 0:00:37We head out on a spring field trip to see Tom Kitchin in his native
0:00:37 > 0:00:42Edinburgh for a simple lamb recipe, with two very special ten-month-old
0:00:42 > 0:00:45commis chefs. Plus we delve into the BBC food archive
0:00:45 > 0:00:51with Lorraine Pascale, who goes in search of some British street food.
0:00:51 > 0:00:53Joining me in the studio, a Michelin-starred chef
0:00:53 > 0:00:57whose restaurant empire is growing by the day, Jason Atherton.
0:00:57 > 0:01:01And also to talk to us about some of the best seafood on offer
0:01:01 > 0:01:04to pair with the fresh spring ingredients, Johnny Godden.
0:01:04 > 0:01:06- Hello to the two of you. - Thanks for having me.
0:01:06 > 0:01:10- Are you all right?- All good. - Is spring a good time for you?
0:01:10 > 0:01:11- Magic.- And for you, Johnny?
0:01:11 > 0:01:14Fantastic. All the different varieties come in.
0:01:14 > 0:01:17Fish is changing, everything's great.
0:01:17 > 0:01:20And joining us in the studio, our star guest
0:01:20 > 0:01:24is the proudly Welsh presenter of the One Show, the lovely Alex Jones.
0:01:24 > 0:01:26- Thanks, Tom!- How are you?
0:01:26 > 0:01:29- Very well, how are you? - I'm good, thank you.
0:01:29 > 0:01:32Being Welsh, is it all about the leeks and lamb?
0:01:32 > 0:01:36It is, yeah. I love lamb. Welsh lamb, as well as New Zealand lamb,
0:01:36 > 0:01:38is probably up there with the best.
0:01:38 > 0:01:39Welsh is the best.
0:01:42 > 0:01:46I love spring, because we're a bit sick now of the hearty dishes,
0:01:46 > 0:01:49which are lovely, like shepherd's pie and the nice things,
0:01:49 > 0:01:51but it's nice to lighten things up.
0:01:51 > 0:01:55Time for the new-season stuff to come through.
0:01:55 > 0:01:57Lots of green stuff. What are you cooking today, Jason?
0:01:57 > 0:01:59A lovely little wild strawberry yuzu sorbet,
0:01:59 > 0:02:02with little basil meringues and a beautiful basil consomme
0:02:02 > 0:02:04you can pour all over it, it's delicious.
0:02:04 > 0:02:09It sounds stunning. Later, I will be cooking using cod and cockles.
0:02:09 > 0:02:12I will use them to make a cod in parsley sauce,
0:02:12 > 0:02:14cockles in a rich mashed potato.
0:02:14 > 0:02:16Johnny is my super fish guy,
0:02:16 > 0:02:21who delivers fish to me every day. He is based in Cornwall.
0:02:21 > 0:02:24And lemon soles - which is where they're coming from now?
0:02:24 > 0:02:25Yes, these come from Looe in Cornwall.
0:02:25 > 0:02:29Brilliant day-boat lemon soles. They're all little inshore boats,
0:02:29 > 0:02:31- so maximum freshness.- Let's get cooking. Alex, come with me.
0:02:31 > 0:02:33We will do lemon soles,
0:02:33 > 0:02:36serving them with crushed, minted peas
0:02:36 > 0:02:39- and a bit of Marie Rose sauce.- Ooh!
0:02:39 > 0:02:42Probably otherwise known as seafood dressing.
0:02:42 > 0:02:46A man from Skegness, you know all about seafood dressing.
0:02:46 > 0:02:50I know a lot about fish and chips and seafood dressings, for sure.
0:02:53 > 0:02:55Otherwise known as posh Marie Rose sauce.
0:02:55 > 0:02:57Johnny, I will need your mad skills
0:02:57 > 0:03:02to fillet this fish. As you are up here, you can tell us all about it.
0:03:02 > 0:03:05- Yeah, OK.- The first thing I'm going to do is crack some eggs
0:03:05 > 0:03:09because we're going to deep fry this fish in some breadcrumbs.
0:03:09 > 0:03:11Does it sound familiar to you, Alex?
0:03:11 > 0:03:16Basically, this is a posh fish finger dish.
0:03:16 > 0:03:18I heard on the grapevine that fish fingers
0:03:18 > 0:03:20is one of your favourite things.
0:03:20 > 0:03:22I think fish fingers are very underrated.
0:03:22 > 0:03:24Fish fingers are very underrated.
0:03:24 > 0:03:28We are doing posh fish fingers with mushy peas.
0:03:28 > 0:03:32I have a pan on here with some fresh peas.
0:03:32 > 0:03:35Peas come into season now, absolutely beautiful.
0:03:35 > 0:03:39We will add some butter to the pan and start sweating it down.
0:03:39 > 0:03:41Johnny's filleting that fish like a legend.
0:03:41 > 0:03:43You were nervous about doing that, weren't you?
0:03:43 > 0:03:46I'm a bit rusty now. See, my boys at work...
0:03:46 > 0:03:49I'm not quite as good as them any more.
0:03:49 > 0:03:52It looks like you've filleted that fish
0:03:52 > 0:03:54like Zorro filleting a fish.
0:03:54 > 0:03:55Like Zorro. OK.
0:03:55 > 0:03:59Alex, tell us what is going on with The One Show.
0:03:59 > 0:04:03Well, you were on it the other day.
0:04:03 > 0:04:07I was, and I was supposed to bring you a quiche
0:04:07 > 0:04:09with cheddar cheese and I completely forgot.
0:04:09 > 0:04:12In the meeting they said to me,
0:04:12 > 0:04:17"Don't worry, Tom is bringing a lovely quiche for you."
0:04:17 > 0:04:19I said, "Brilliant, I won't have lunch, then."
0:04:19 > 0:04:23So he turns up with no quiche, he'd forgotten it in the pub.
0:04:23 > 0:04:26Absolutely disappointed, we were.
0:04:26 > 0:04:29I am very sorry, but we will try to make up for it,
0:04:29 > 0:04:33find out what you like and we're doing fish fingers and mushy peas.
0:04:33 > 0:04:36- How does that sound? - It's my favourite.
0:04:36 > 0:04:40Have you got any mashed potato?
0:04:40 > 0:04:41Funny you should say that -
0:04:41 > 0:04:43we are going to be doing mashed potato later
0:04:43 > 0:04:44with cod in parsley sauce.
0:04:44 > 0:04:46There couldn't be anybody better
0:04:46 > 0:04:49to make mashed potato than Mr Jason Atherton.
0:04:49 > 0:04:53In a pan here, I have some blanched peas, some shallots,
0:04:53 > 0:04:56gently sweating down in butter.
0:04:56 > 0:04:58We'll put a pinch of salt in there.
0:04:58 > 0:05:04Then we're going to put, just tied together, the stalks from some mint.
0:05:04 > 0:05:08We're going to add it to it, as we soften the peas and onions together,
0:05:08 > 0:05:09and that flavour will come out.
0:05:09 > 0:05:13We will pink the mint leaves and then blend it all together.
0:05:13 > 0:05:16- How are we getting on?- Looking good.
0:05:16 > 0:05:19What happens with lemon sole at this time of year? The waters change?
0:05:19 > 0:05:24Yeah, the waters warm up, so they come closer to our shores.
0:05:24 > 0:05:27That's why we can get the day boat ones.
0:05:27 > 0:05:30The boats go out for ten to 12 hours out to sea.
0:05:30 > 0:05:32They come back, so when you get your lemons
0:05:32 > 0:05:35or any of the day-boat quality fish
0:05:35 > 0:05:38we get in Cornwall, it's literally 12 hours old.
0:05:38 > 0:05:41And then you get them in a van and send them to me.
0:05:41 > 0:05:42All the way to Marlow.
0:05:42 > 0:05:44You have not got them at the moment,
0:05:44 > 0:05:47but they will be coming on fairly soon.
0:05:48 > 0:05:52We can talk about price later on, how does that sound?
0:05:52 > 0:05:54THEY LAUGH
0:05:54 > 0:05:57Into these peas, I'm going to add a little bit of sugar
0:05:57 > 0:05:59and some malt vinegar. Malt vinegar goes
0:05:59 > 0:06:03beautiful with fish, chips and mushy peas.
0:06:03 > 0:06:05Malt vinegar is fantastic.
0:06:05 > 0:06:07Alex, your Sport Relief climbing challenge.
0:06:07 > 0:06:11You went up a big hill was how you described it,
0:06:11 > 0:06:13but it was more than that.
0:06:13 > 0:06:16It was a big hill, they call it a wall.
0:06:16 > 0:06:19It was basically a 1,200-foot rock in Utah
0:06:19 > 0:06:23that I climbed for Sport Relief. It meant sleeping,
0:06:23 > 0:06:27eating and living on this wall for three days.
0:06:27 > 0:06:30We raised a phenomenal amount, thankfully,
0:06:30 > 0:06:33because I was terrified the whole way up.
0:06:33 > 0:06:38It was quite hard going. But, yeah, as I say, the audience got behind me
0:06:38 > 0:06:40and we raised 1.5 million.
0:06:40 > 0:06:42That is an incredible amount.
0:06:42 > 0:06:48That is an incredible amount. That is very well done.
0:06:48 > 0:06:50I have done a bit of research
0:06:50 > 0:06:53and it turns out that you did a bit of a show
0:06:53 > 0:06:58doing some learning to be a cowboy. Thank you, Johnny. You can stay.
0:06:58 > 0:07:00You can keep the job.
0:07:00 > 0:07:02If you are ever looking at not being a fish man,
0:07:02 > 0:07:06you can get a job in my kitchen prepping fish. Well done.
0:07:06 > 0:07:10You did a show...something called The Magnificent Seven?
0:07:10 > 0:07:12Yeah, I did, ages ago.
0:07:12 > 0:07:15I'm one of these people who says yes to everything,
0:07:15 > 0:07:16which lands me in trouble
0:07:16 > 0:07:20a lot of the time - like the climb, basically.
0:07:20 > 0:07:24But one day, a director rang and said, "Can you ride a horse?"
0:07:24 > 0:07:25I went, "Yeah".
0:07:25 > 0:07:28I couldn't. He said, "Brilliant, we are doing a show
0:07:28 > 0:07:31"in Arizona and you will learn to become a cowboy."
0:07:31 > 0:07:33So if you need anybody to...
0:07:33 > 0:07:38what do they call it? ..Lasso you, I'm your girl.
0:07:38 > 0:07:41I am not sure about me, but some customers might be quite good.
0:07:41 > 0:07:43HE LAUGHS
0:07:43 > 0:07:47And on The One Show, there is the build-up to the Commonwealth Games?
0:07:47 > 0:07:51We are doing a lot with that because they start on 21st July.
0:07:51 > 0:07:53They have the Baton Relay,
0:07:53 > 0:07:56which has been going around the Commonwealth
0:07:56 > 0:07:58and is coming back to Britain in May.
0:07:58 > 0:08:01We have been doing the show from different places
0:08:01 > 0:08:04where the baton's going through.
0:08:04 > 0:08:08We are in Caernarfon at the end of May, and then at the Hay Festival.
0:08:10 > 0:08:13Then we're doing the Isle of Man in May as well.
0:08:13 > 0:08:16We have all of these summer shows from out and about,
0:08:16 > 0:08:17wherever the baton is.
0:08:17 > 0:08:19Are you travelling with it,
0:08:19 > 0:08:23or hosting it from The One Show studio?
0:08:23 > 0:08:26We are hosting it from the locations where the baton arrives
0:08:26 > 0:08:29and then we will do the build-up to the Commonwealth Games in Glasgow.
0:08:29 > 0:08:33We will do the opening ceremony with them on the day before it starts,
0:08:33 > 0:08:37on the 24th, and then The One Show breaks for the summer...
0:08:37 > 0:08:39while the Commonwealth Games are on.
0:08:39 > 0:08:44Nice. What I have got going so far, I have the posh fish fingers
0:08:44 > 0:08:47which have been dropped into a fryer at about 180 degrees,
0:08:47 > 0:08:49and they're almost ready.
0:08:49 > 0:08:55I'm making my shellfish sauce. I have mayonnaise, tomato ketchup,
0:08:55 > 0:09:00brandy, a bit of Worcester sauce, a bit of Tabasco sauce.
0:09:00 > 0:09:04A pinch of cayenne. And a squeeze of lemon.
0:09:04 > 0:09:08So that's prawn cocktail sauce, basically?
0:09:08 > 0:09:14It is exactly the same. Marie Rose sauce, shellfish sauce,
0:09:14 > 0:09:17whatever you want to call it.
0:09:17 > 0:09:21We are going a little bit back to the old school.
0:09:21 > 0:09:25Or I am. Mr Atherton's recipe later is definitely modern,
0:09:25 > 0:09:29- isn't it? Absolutely lovely. - That looks lovely.
0:09:29 > 0:09:32So that is the Marie Rose sauce for dipping.
0:09:32 > 0:09:35- Can I put my finger in?- You can...
0:09:37 > 0:09:41like eating the cake, licking the cake bowl from your mum.
0:09:41 > 0:09:42You can taste the brandy!
0:09:44 > 0:09:46- Spicy. - It's got a bit of a kick to it.
0:09:46 > 0:09:48You need that spice coming through.
0:09:48 > 0:09:51Into the blender, peas, the shallots.
0:09:51 > 0:09:54I have taken the mint stalks out.
0:09:54 > 0:09:57But I have a little bit of mint here.
0:09:57 > 0:10:01We are going to pulse-blend this.
0:10:01 > 0:10:05This is going to be the poshest mushy peas ever.
0:10:07 > 0:10:11And then the lemon soles, with the breadcrumbs on.
0:10:13 > 0:10:18Lemon soles, plate up, come and have a look at this.
0:10:18 > 0:10:22- This is my dream!- Season that with a bit of salt.
0:10:22 > 0:10:27Flatfish, Johnny, are you a big fan of flatfish for deep frying?
0:10:27 > 0:10:30Huge fan, yeah, I think they come up lovely.
0:10:30 > 0:10:31It tastes great, I think,
0:10:31 > 0:10:34and there are some crushed, minted peas.
0:10:34 > 0:10:37A little bit like posh mushy peas.
0:10:37 > 0:10:43- Seafood dressing. And your lemon soles. Get in there.- Ladies first.
0:10:43 > 0:10:45Get eating, help yourselves.
0:10:45 > 0:10:48Are you sure? There won't be any left.
0:10:48 > 0:10:51Throwing knives and forks around. Get in there.
0:10:53 > 0:10:56- Posh fish fingers. Marie Rose sauce. - Amazing.
0:10:56 > 0:11:00Very simple, very nice.
0:11:01 > 0:11:05- Mmm.- Happy?- It's amazing, yeah. - Good. Posh fish fingers, brilliant.
0:11:05 > 0:11:08In every show, we're getting out and about
0:11:08 > 0:11:10on special spring trips with some of our favourite chefs.
0:11:10 > 0:11:14Today, we joined Tom Kitchin and his lovely family in Edinburgh
0:11:14 > 0:11:16for a classic lamb rump and peas.
0:11:16 > 0:11:18Look out for his gorgeous twin boys.
0:11:26 > 0:11:29After those dark days in Scotland in winter,
0:11:29 > 0:11:34I am desperate for something green, for spring to bud to life.
0:11:34 > 0:11:37I am looking for peas, asparagus, broad beans,
0:11:37 > 0:11:40spring lamb. It is so busy in the restaurant
0:11:40 > 0:11:43with everything changing on the menu.
0:11:43 > 0:11:46Two covers - one razor fish, one scallop...
0:11:46 > 0:11:48And everything is changing at home as well.
0:11:48 > 0:11:50Seasonal cooking with the kids.
0:11:50 > 0:11:54Get them podding the peas, keeping it seasonal and keeping it simple.
0:11:58 > 0:12:01Welcome to my home here in Edinburgh. This is my wife, Michaela.
0:12:01 > 0:12:03The oldest here, Kasper.
0:12:03 > 0:12:08Axel in the middle and the two twins, Logan and Lachlan.
0:12:08 > 0:12:10Let's get inside and do some cooking.
0:12:12 > 0:12:15For my Spring Kitchen recipe, I am going to do something
0:12:15 > 0:12:18that really symbolises spring for me.
0:12:18 > 0:12:22Rump of lamb with spring peas, wild garlic and lettuce.
0:12:22 > 0:12:23Spring on a plate.
0:12:23 > 0:12:26I have two of my harshest critics with me this morning.
0:12:26 > 0:12:28HE LAUGHS
0:12:28 > 0:12:32The first thing we are going to do is to season the rump of lamb.
0:12:32 > 0:12:36We use the best cooking salt we can find.
0:12:36 > 0:12:39A nice twist of pepper on top.
0:12:39 > 0:12:41In with some oil into the pan.
0:12:41 > 0:12:44You have to get nice colour on the lamb.
0:12:44 > 0:12:46I pop that skin-side down,
0:12:46 > 0:12:50because it will release the natural fat of the lamb.
0:12:50 > 0:12:56Turn it over. We want that nice crispy colouration all over.
0:12:56 > 0:12:59Before it goes into the oven, I have been to the garden
0:12:59 > 0:13:01and got some sprigs of rosemary.
0:13:01 > 0:13:06It marries flavours. And a clove of garlic on top, as well.
0:13:06 > 0:13:11For me, cooking at home is about marriage of seasonal flavours.
0:13:11 > 0:13:17Peas, lamb, garlic, rosemary, they naturally go together.
0:13:17 > 0:13:19Smell that. Get it in the oven!
0:13:23 > 0:13:27That's cooking at about 180, 190, depending on how good that oven is.
0:13:27 > 0:13:30Just two or three minutes on one side, turn it over
0:13:30 > 0:13:34and then out and rest it for that lovely, pink lamb.
0:13:34 > 0:13:40Then on to the labour part of the job. Podding the peas.
0:13:40 > 0:13:43This is where I like to get the kids involved. Nothing better.
0:13:43 > 0:13:47Real childhood memories for me of podding the peas and eating the peas.
0:13:47 > 0:13:50You eat more peas than you actually pod.
0:13:50 > 0:13:53Now we get ready with the carrots.
0:13:53 > 0:13:58Instead of blanching it in water and losing all that flavour, we'll cut it
0:13:58 > 0:14:01nice and small, so we can actually cook it
0:14:01 > 0:14:04in that pan from the lamb cooking juices.
0:14:04 > 0:14:06Then we move on to the lovely baby gem lettuce.
0:14:06 > 0:14:09This, we are going to use at the end of the dish,
0:14:09 > 0:14:12just fold through the ragout. And then this.
0:14:12 > 0:14:16You are walking along the banks of the river, you smell garlic
0:14:16 > 0:14:18and you are surrounded by garlic
0:14:18 > 0:14:20and it grows wild on the banks of the river.
0:14:20 > 0:14:24Pick it, put it in your salads and pasta.
0:14:24 > 0:14:27Today, I am putting it in my peas.
0:14:27 > 0:14:32I'm going to blanch the peas very quickly in boiling salted water.
0:14:32 > 0:14:36In we go. Literally a few seconds.
0:14:40 > 0:14:45Now we are ready to go. Let's take the lamb out of the oven.
0:14:45 > 0:14:50That's the lamb cooked. Let's carefully take that out.
0:14:50 > 0:14:55All of that garlic and rosemary. This is the secret, guys.
0:14:55 > 0:14:57Normally, that goes into the dishes.
0:14:57 > 0:15:00Keep that pan, it is full of flavour.
0:15:00 > 0:15:03Now let's make our fricassee.
0:15:03 > 0:15:05I haven't had to add much more oil
0:15:05 > 0:15:07because of the natural fat of the rump of lamb.
0:15:07 > 0:15:09I've sauteed these bacon lardons,
0:15:09 > 0:15:12just get these little bit crispy
0:15:12 > 0:15:15and they will give a lovely saltiness to this dish.
0:15:15 > 0:15:19Mm. Lovely. In with our carrots.
0:15:19 > 0:15:23You could use fennel, celeriac, anything you have in the fridge
0:15:23 > 0:15:26or in the garden, even better.
0:15:26 > 0:15:29Sweat that down. In with the peas.
0:15:31 > 0:15:36You see already, the colours are vibrant. It really symbolises spring,
0:15:36 > 0:15:39just by looking into that pan.
0:15:41 > 0:15:43Add a spoon of chicken stock.
0:15:43 > 0:15:45That will start to cook really fast.
0:15:45 > 0:15:50As it is a green vegetable, we want to cook it as fast as possible.
0:15:50 > 0:15:53If we cook it too long, they won't be vibrant and green.
0:15:53 > 0:15:55A little knob of butter.
0:15:55 > 0:15:58You don't have to. When I'm cooking in the restaurant, or at home,
0:15:58 > 0:16:01the one thing people ask about is the sauce.
0:16:01 > 0:16:05This is a great way of cooking and creating a sauce from nothing.
0:16:05 > 0:16:09You have the natural flavour of the lamb and now you have the ragout.
0:16:09 > 0:16:11The peas, the carrots,
0:16:11 > 0:16:14the chicken stock and the lamb mixed together
0:16:14 > 0:16:17makes that wonderful sauce that we're all looking for.
0:16:17 > 0:16:20To finish the dish, I want to throw in
0:16:20 > 0:16:23that raw lettuce and that wild garlic.
0:16:23 > 0:16:25We will gently fold it through
0:16:25 > 0:16:28so there is still a little crunch of the lettuce in against the peas.
0:16:28 > 0:16:31That seasonal garlic.
0:16:31 > 0:16:36Look at that. That is really spring cooking at home.
0:16:38 > 0:16:44Look at that, a vibrant ragout of spring peas, carrots, bacon lardons.
0:16:44 > 0:16:46That was real home cooking, but fast.
0:16:46 > 0:16:49From start to finish, we're doing less than 20 minutes, guys,
0:16:49 > 0:16:53for something as tasty and seasonal as this.
0:16:53 > 0:16:58For my rump of lamb, I just need to remove the string.
0:17:00 > 0:17:05Any of those cooking juices, don't waste them, get them in there.
0:17:05 > 0:17:08That's flavour!
0:17:08 > 0:17:11Then with our lovely fricassee...
0:17:11 > 0:17:13Just pour that in. Mm.
0:17:16 > 0:17:19And then the rump.
0:17:21 > 0:17:23Look at that.
0:17:23 > 0:17:26Then the last piece on there like that.
0:17:26 > 0:17:30And there we have it. My spring dish today is rump of lamb
0:17:30 > 0:17:35with a ragout of peas, lettuce, wild garlic. It looks really tasty.
0:17:37 > 0:17:40It would be rude not to tuck in, though, wouldn't it?
0:17:45 > 0:17:47Really great flavours.
0:17:47 > 0:17:52And with that lamb, mmm, that's delicious.
0:17:57 > 0:18:00Thanks very much, Tom. That looked absolutely lovely.
0:18:00 > 0:18:03Two great commis chefs. If you are looking for more chefs, he has two growing there.
0:18:03 > 0:18:05I see a restaurant concept coming up.
0:18:05 > 0:18:09Absolutely. It is time for Jason Atherton to cook.
0:18:09 > 0:18:11What are you going to cook for us, chief?
0:18:11 > 0:18:13Tom, I'm going to do a lovely strawberry dessert.
0:18:13 > 0:18:16Wild strawberry yuzu sorbet. A little strawberry salad,
0:18:16 > 0:18:19some basil meringues, a little bit of marshmallow.
0:18:19 > 0:18:21It looks complicated, but it is quite simple.
0:18:21 > 0:18:24We have a bit to do, though, so we will crack on.
0:18:24 > 0:18:27So, I have the yuzu juice, some wild strawberries...
0:18:27 > 0:18:32- What is yuzu juice?- It is a large lime that grows in Japan.
0:18:32 > 0:18:34It's a cross between a grapefruit and a lime.
0:18:34 > 0:18:37Have you heard of yuzu fruit before?
0:18:37 > 0:18:41Never. I thought it was...what is that stuff they get in Greece, ouzo?
0:18:41 > 0:18:43There's none of that here.
0:18:43 > 0:18:45Not that nasty stuff they give you
0:18:45 > 0:18:48in those dodgy Greek restaurants to help soften the bill.
0:18:48 > 0:18:50TOM LAUGHS
0:18:52 > 0:18:57- It's not that.- It's a fantastic fruit, it tastes absolutely amazing.
0:18:57 > 0:19:01It has a wonderful citrus kick to it.
0:19:02 > 0:19:04When you go to a Japanese restaurant,
0:19:04 > 0:19:05the dressing has that real sourness.
0:19:05 > 0:19:07It's always yuzu juice.
0:19:07 > 0:19:09- All right, OK.- It's great for cocktails, actually.
0:19:09 > 0:19:12Quite healthy, I'd imagine.
0:19:12 > 0:19:16It's really healthy. As you say in Wales, Alex, it's banging!
0:19:16 > 0:19:17THEY LAUGH
0:19:17 > 0:19:19Great accent(!)
0:19:19 > 0:19:24So we blend that with the strawberries and the yuzu juice.
0:19:24 > 0:19:29We have a little strawberry jam, so we have strawberry puree.
0:19:29 > 0:19:31In there, we'll put a bit of gel creme,
0:19:31 > 0:19:33which is like a maize, starch substitute.
0:19:33 > 0:19:36- It will thicken up the jam. - Like cornflour?- Yeah.
0:19:36 > 0:19:38It's a way of making a really quick jam,
0:19:38 > 0:19:42and it thickens up really quickly but you don't have to cook it for hours
0:19:42 > 0:19:44and lose the flavour of the fruits, it keeps it quite fresh.
0:19:44 > 0:19:50- And a little bit of vanilla, like a vanilla syrup.- Yeah, exactly that.
0:19:50 > 0:19:56- Basically a quick jam.- Quick jam means I'll turn it up.
0:19:56 > 0:19:59As our stock syrup melts, we are ready to make a sorbet.
0:19:59 > 0:20:02Really quickly melt it. We're not looking to boil it at all.
0:20:02 > 0:20:06So, we are using wild strawberries in this recipe?
0:20:06 > 0:20:09Yes, and we have some Gariguette strawberries.
0:20:09 > 0:20:11These start to show at the very start of spring. A good tip,
0:20:11 > 0:20:13because they are super-expensive,
0:20:13 > 0:20:15so when they come into the tiny punnets,
0:20:15 > 0:20:18put them straight in the freezer in a little Tupperware container.
0:20:18 > 0:20:21You can keep them for ever. That's something I learned in France.
0:20:21 > 0:20:24Absolutely beautiful. Have you had wild strawberries before?
0:20:24 > 0:20:26Instead of buying them, can't you pick them?
0:20:26 > 0:20:29If you know where they are. Have a try of those.
0:20:29 > 0:20:32They don't really grow in Balham, Alex.
0:20:32 > 0:20:34They are not known for wild strawberries, though,
0:20:34 > 0:20:36in south-east London!
0:20:36 > 0:20:38Oh, they are nice. They taste like tinned strawberries!
0:20:38 > 0:20:41LAUGHTER
0:20:44 > 0:20:46I might as well have gone to the supermarket
0:20:46 > 0:20:48and got tinned strawberries.
0:20:48 > 0:20:51I tell you what, tinned strawberries
0:20:51 > 0:20:54and fish fingers, we are on to a winner!
0:20:54 > 0:20:55So, the jam, I bring it to the boil
0:20:55 > 0:20:59and into that we put a bit of this soaked gelatine, is that right?
0:20:59 > 0:21:01That's it. So, in goes...
0:21:02 > 0:21:04This will thicken up nicely.
0:21:04 > 0:21:10So these wild strawberries, they have almost a rosy flavour to them.
0:21:10 > 0:21:12A little bit floral?
0:21:12 > 0:21:14- Yeah!- They are sweeter, not as bitter...
0:21:14 > 0:21:19They are beautiful. In Cornwall, there are a lot of strawberry farms?
0:21:19 > 0:21:23Yeah, lots, but they don't go too well with fish.
0:21:23 > 0:21:25Rhubarb and fish?
0:21:27 > 0:21:30You say that, but with mackerel,
0:21:30 > 0:21:34the white strawberries, they go well.
0:21:34 > 0:21:36Little sour strawberries.
0:21:36 > 0:21:37That doesn't sound right.
0:21:37 > 0:21:41You were talking about working overseas in France, Jason,
0:21:41 > 0:21:45you have worked for some of the biggest names in the industry.
0:21:45 > 0:21:49Pierre Koffmann, Marco Pierre White and then, of course, Gordon Ramsay,
0:21:49 > 0:21:51where you opened Maze restaurant.
0:21:51 > 0:21:55Yep, ten years ago...you get less for murder!
0:21:55 > 0:21:57TOM LAUGHS
0:21:57 > 0:21:58Ten years with Gordon
0:21:58 > 0:22:02and you just had your three-year birthday at Pollen Street Social?
0:22:02 > 0:22:04Yeah! I was taking my kids
0:22:04 > 0:22:09to Paris for the weekend over the Easter holiday.
0:22:09 > 0:22:12I was on the train. Somebody texted me to say happy birthday.
0:22:12 > 0:22:14I was like, "My birthday's in September."
0:22:14 > 0:22:17I realised it was for Pollen Street's third birthday,
0:22:17 > 0:22:21- last Friday.- That time seems to have flown by.- Incredible.
0:22:21 > 0:22:25And the restaurant business has gone from strength to strength?
0:22:25 > 0:22:30Yes. We are super-busy. We have the new restaurant opening imminently
0:22:30 > 0:22:32over at Sea Social, the top of Tower 42.
0:22:32 > 0:22:33That's our latest restaurant.
0:22:33 > 0:22:35Views all over the city.
0:22:35 > 0:22:37And that is our sixth London restaurant
0:22:37 > 0:22:39and our 15th worldwide restaurant.
0:22:39 > 0:22:44That is incredible. From three years to 15 restaurants. Amazing.
0:22:44 > 0:22:46We have a big team.
0:22:46 > 0:22:50I don't get up every day and try to cook in 15 restaurants.
0:22:50 > 0:22:55We have 1,000 people work for the company around the world.
0:22:55 > 0:22:59That is incredible. You know every single one of them by name?
0:22:59 > 0:23:04Oh, yeah, of course! They all get birthday cards signed by me.
0:23:04 > 0:23:08What a great boss. You are opening one in New York, I hear?
0:23:08 > 0:23:11Yes, it will be called Social on Madison.
0:23:11 > 0:23:14The address is Number 1, Madison.
0:23:14 > 0:23:16That is in the old Met Life building.
0:23:16 > 0:23:20In 1907, it was the world's largest, tallest building.
0:23:20 > 0:23:25I always said I would not go to New York as it is such a tough city,
0:23:25 > 0:23:29but when you get the opportunity to go, you have to do it.
0:23:29 > 0:23:32No British chef has ever gone over there and done it properly
0:23:32 > 0:23:34and conquered it. Not conquered it,
0:23:34 > 0:23:37but just to open a restaurant in New York. How cool is that?
0:23:37 > 0:23:40- Created a restaurant that stays there for longevity?- Yeah.
0:23:40 > 0:23:42Well, what an amazing opportunity.
0:23:43 > 0:23:48We'll quickly blend this. I've made a stock syrup with lemon juice,
0:23:48 > 0:23:50sugar and water. But I need it chilled.
0:23:50 > 0:23:52This is to make the basil consomme.
0:23:52 > 0:23:53That goes in there chilled.
0:23:55 > 0:23:58- You do it really quick. You want to keep the colour.- So this is a basil soup you are making?
0:23:58 > 0:24:01Exactly that.
0:24:01 > 0:24:02That goes in there like that.
0:24:02 > 0:24:05Basil and strawberries are such a great recipe.
0:24:05 > 0:24:08They go so well together.
0:24:08 > 0:24:12Pass it through. See the beautiful green colour?
0:24:12 > 0:24:14- Beautiful.- It is a little sweet.
0:24:14 > 0:24:16Chill it down. Make it before you want it,
0:24:16 > 0:24:18so it is super-nice and fresh.
0:24:18 > 0:24:21If you don't use it as a dessert,
0:24:21 > 0:24:25you can put it in a cocktail if you are feeling adventurous?
0:24:25 > 0:24:30Yeah, we love cocktails. Do you like cocktails, Alex?
0:24:30 > 0:24:34I love a cocktail. I like an espresso Martini.
0:24:34 > 0:24:36It works well a the beginning of a night.
0:24:36 > 0:24:38Keeps you going!
0:24:38 > 0:24:41I like it at about three in the morning. They sort me out.
0:24:41 > 0:24:44Yes, later on in the night!
0:24:44 > 0:24:50We will start assembly now. We have our little Gariguette strawberries.
0:24:50 > 0:24:52I will get your sorbet.
0:24:52 > 0:24:56- What did you call the strawberries? - Gariguette.
0:24:56 > 0:24:58They have a beautiful, perfumey flavour.
0:24:58 > 0:25:01You know the usual strawberry shape like a heart?
0:25:01 > 0:25:03These are really long and thin.
0:25:03 > 0:25:05Where do you buy those, then?
0:25:05 > 0:25:08Any supermarket has them these days, they are quite popular.
0:25:08 > 0:25:13- They originated in France, but they are grown all over Britain.- OK.
0:25:13 > 0:25:16You really don't cook a lot, do you, Alex?
0:25:16 > 0:25:19I would love to say I am amazing in the kitchen,
0:25:19 > 0:25:22but it is one of my flaws, to be honest.
0:25:22 > 0:25:24I am good at tomatoes on toast.
0:25:26 > 0:25:31- I hear you have been practising a dish.- My new dish is salmon salad.
0:25:31 > 0:25:34That doesn't sound like cooking, does it?
0:25:34 > 0:25:37I don't feel a restaurant contest coming on there.
0:25:38 > 0:25:41Salmon and salad?
0:25:41 > 0:25:45Yeah, but I cook the salmon, it's a start.
0:25:45 > 0:25:50- I season it well!- A good piece of salmon...- It is going to sing!
0:25:53 > 0:25:55So, what we have here are the strawberries
0:25:55 > 0:25:57and the wild strawberries in the bottom of the bowl.
0:25:57 > 0:26:01Every time I use a strawberry I put lime with it or lemon,
0:26:01 > 0:26:02just to bring it out.
0:26:02 > 0:26:03A lot of people like pepper
0:26:03 > 0:26:06but I just like lime, I think it brings it out really nicely.
0:26:06 > 0:26:09So, two different types of strawberries,
0:26:09 > 0:26:11the lime and the yuzu and the strawberry sorbet?
0:26:11 > 0:26:13Yep. And the beautiful jam you made.
0:26:13 > 0:26:17Can you crush me... Cor, that is heavy!
0:26:17 > 0:26:18TOM LAUGHS
0:26:18 > 0:26:24- I need to get back to the gym! - It caught you by surprise?- It did.
0:26:28 > 0:26:32A little bit of strawberry jam around.
0:26:34 > 0:26:36Consomme, marshmallows, a little herbs.
0:26:36 > 0:26:39Is that crushed enough for you?
0:26:39 > 0:26:41It smells incredible. The smell of basil.
0:26:41 > 0:26:43Because it's nice and fresh.
0:26:43 > 0:26:46Then we make these little strawberry meringues.
0:26:46 > 0:26:49- If you can get a spoon for me. - Is that too big?- That is fine.
0:26:49 > 0:26:51Toss them about in there.
0:26:51 > 0:26:54That will freshen them up.
0:26:54 > 0:26:57So these are normal, little meringues, dressed in basil?
0:26:57 > 0:27:00Yes, crushed basil and just sprinkle them all over.
0:27:04 > 0:27:06That goes on like that.
0:27:06 > 0:27:09And we have some nice little strawberry marshmallow
0:27:09 > 0:27:10we knocked up earlier.
0:27:11 > 0:27:14You don't have to put the marshmallow on.
0:27:14 > 0:27:18And then we sprinkle on a little bit of crystallised basil...
0:27:18 > 0:27:20Look at that. Come on over, guys.
0:27:20 > 0:27:23It smells incredible, the strawberries and the basil.
0:27:23 > 0:27:26- You can't beat it. - And the last little bit...
0:27:26 > 0:27:30- Oh, wow!- Do you do this at home, Alex(?)
0:27:30 > 0:27:33- Yeah, all the time(!) - You can see that there will be
0:27:33 > 0:27:36so many different tastes and textures.
0:27:36 > 0:27:38Textures is really important in cooking.
0:27:38 > 0:27:40Yes, people come to our restaurants to be surprised.
0:27:40 > 0:27:44So that is the dessert - yuzu, wild strawberry sorbet,
0:27:44 > 0:27:46a little strawberry salad,
0:27:46 > 0:27:49- marshmallows and little basil meringues.- It looks so pretty!
0:27:49 > 0:27:53- Get in there.- I don't want to spoil it, but all right.
0:27:53 > 0:27:55Come on, Johnny, don't be shy.
0:27:55 > 0:27:57I can't get a look-in.
0:27:57 > 0:27:59Sorry.
0:27:59 > 0:28:01THEY LAUGH
0:28:03 > 0:28:06I'll deduct the wild strawberries off your fish bill, Johnny.
0:28:06 > 0:28:07- Mmm!- How are we doing?
0:28:07 > 0:28:11That is lovely! They are so fresh and zingy.
0:28:11 > 0:28:14We are taking a dip into the BBC food archive.
0:28:14 > 0:28:16Today we are off to see Lorraine Pascale,
0:28:16 > 0:28:18who's trying British street food
0:28:18 > 0:28:21before making her own tinfoil Thai trout.
0:28:27 > 0:28:30Great things are happening at the moment with outdoor dining.
0:28:30 > 0:28:34Britain is having a street food revolution.
0:28:44 > 0:28:49I just love eating outside when the weather is finally good.
0:28:49 > 0:28:51At the moment, I'm in Whitecross Market.
0:28:57 > 0:29:00I'm going to find out more about the great food on offer
0:29:00 > 0:29:02from chefs Claude and Jan.
0:29:04 > 0:29:06See that green bus with the Union Jack on the window?
0:29:06 > 0:29:08That is where I'm headed.
0:29:15 > 0:29:19- Hi!- How are you doing?- Good, I'm Lorraine.- Nice to meet you.
0:29:19 > 0:29:21Would you like to come inside?
0:29:21 > 0:29:23I would like to come inside!
0:29:23 > 0:29:26- What have we got today? - I'll run you through it.
0:29:27 > 0:29:30We have some beautiful Cornish fish, just in today,
0:29:30 > 0:29:32all caught yesterday. We have mackerels.
0:29:32 > 0:29:33We are making a mackerel burger
0:29:33 > 0:29:36with some lovely British chorizo from Yorkshire.
0:29:36 > 0:29:39Sounds good to me, let's go.
0:29:39 > 0:29:42'Because they only use sustainable fish, their menu changes,
0:29:42 > 0:29:45'depending on the catch of the day.'
0:29:45 > 0:29:47Come and get your burger.
0:29:52 > 0:29:53Enjoy!
0:29:56 > 0:29:58Ready to go on top. A little bit there...
0:29:58 > 0:30:00That is a banging chorizo mackerel burger.
0:30:00 > 0:30:02That is a banging chorizo mackerel burger.
0:30:06 > 0:30:08Here goes... Mm!
0:30:10 > 0:30:16My God, that is good! Seriously, seriously good.
0:30:16 > 0:30:22- Well done, boys.- Thank you. You made it.- I'm impressed.
0:30:22 > 0:30:24So that was just such a brilliant experience.
0:30:24 > 0:30:27I think that the great thing for me is,
0:30:27 > 0:30:29we have the boys, they have set up on their own.
0:30:29 > 0:30:32They used to work in amazing Michelin-star restaurants.
0:30:32 > 0:30:37Now they are bringing this fabulous food to the street. Perfect.
0:30:47 > 0:30:51The boys' spicy chorizo and fish combo is brilliant
0:30:51 > 0:30:55and perfect for a really simple, entertaining dish.
0:30:58 > 0:31:01So now I'm off to Brixton Market in search of another fishy ingredient.
0:31:17 > 0:31:19The thing I love about this dish
0:31:19 > 0:31:21is that it is ready in under half an hour
0:31:21 > 0:31:24and it is great for an everyday dinner, but also beautiful
0:31:24 > 0:31:28for entertaining because you serve these wonderful parcels of tinfoil,
0:31:28 > 0:31:32open them up to reveal this colourful, vibrant, tasty fish.
0:31:32 > 0:31:38But first, there is a little bit of veggie prep.
0:31:38 > 0:31:42'Chopped spring onions, slice fresh ginger into strips.
0:31:42 > 0:31:46'Slice up red chilli, cut one celery stick and one
0:31:46 > 0:31:49'carrot into matchsticks.
0:31:49 > 0:31:52'Throw in a clove of garlic.
0:31:52 > 0:31:57'Tear up some coriander. And you are ready to assemble.'
0:31:57 > 0:32:00Right, I am going to lay all my squares out together.
0:32:04 > 0:32:06And I have my trout here.
0:32:06 > 0:32:10It is a really delicious fish, quite underused.
0:32:10 > 0:32:14If you don't want to use trout, you could use salmon or sea bass.
0:32:14 > 0:32:16And I've put the veggies on top.
0:32:18 > 0:32:21Spring onions for a bit of bite.
0:32:21 > 0:32:25Chilli and ginger for a bit of spice.
0:32:27 > 0:32:32And garlic, of course. Now, the coriander. I am just using the stems,
0:32:32 > 0:32:36and they add a slightly different flavour to the leaves.
0:32:36 > 0:32:41Plus, a squeeze of lime. Soy sauce.
0:32:43 > 0:32:49And sesame oil. This is such a quick, simple, easy, tasty dish.
0:32:51 > 0:32:57Wrap up the parcels. Just scrunch it together so you get this tinfoil
0:32:57 > 0:33:02Cornish pasty. And that's it, ready for the oven.
0:33:02 > 0:33:07'The trout goes into the oven for 12 minutes at 200 degrees.
0:33:07 > 0:33:11'I'm serving this with some tasty noodles.
0:33:11 > 0:33:16'In goes some sesame oil, one sliced red pepper, and stir-fry
0:33:16 > 0:33:23'for one minute. Then add 300g of medium egg noodles.
0:33:24 > 0:33:27'Stir-fry until piping hot.
0:33:27 > 0:33:29'Add a little bit of soy sauce to taste. '
0:33:36 > 0:33:38These are ready. They smell incredible.
0:33:41 > 0:33:43Take them out.
0:33:43 > 0:33:46I like to serve these really simply.
0:33:46 > 0:33:50I have my plate here, a nice piece of slate, noodles.
0:33:50 > 0:33:52And you just serve them
0:33:52 > 0:33:56so the guests can open them at the table themselves.
0:33:57 > 0:34:01And just reveal those wonderful colours.
0:34:01 > 0:34:05Look at that. And finish off with the coriander.
0:34:05 > 0:34:10Sprinkle on the leaves and serve like that.
0:34:10 > 0:34:11And I'm going to dig in.
0:34:14 > 0:34:17Mmm-mmm!
0:34:17 > 0:34:18Good.
0:34:24 > 0:34:28Thank you, Lorraine. I'm a big fan of trout.
0:34:28 > 0:34:29Throughout the series,
0:34:29 > 0:34:32we are showcasing key seasonal spring ingredients
0:34:32 > 0:34:35that are at their best at this time of year.
0:34:35 > 0:34:38Today, I'm going to be making my version of a classic,
0:34:38 > 0:34:41cod in parsley sauce, with cockles and mashed potato.
0:34:41 > 0:34:43Jason, you're going to give me a hand.
0:34:43 > 0:34:46I can't think of anyone better to make the mash.
0:34:46 > 0:34:49You can get on with making mashed potato.
0:34:49 > 0:34:51I'm going to be using cod.
0:34:51 > 0:34:52Good at this time of year, Johnny?
0:34:52 > 0:34:58- Yeah, brilliant. Spring cod. - Spring cod?- Yeah, spring cod.
0:34:58 > 0:35:03It's a bit different from winter cod. They are a lot smaller.
0:35:03 > 0:35:06I have put it in a bit of clingfilm
0:35:06 > 0:35:09and dusted it with some flaky sea salt.
0:35:09 > 0:35:13That salt draws out the moisture.
0:35:13 > 0:35:16I have put it in the fridge and left it for a couple of hours
0:35:16 > 0:35:19and it has firmed up where the salt has drawn the moisture from it,
0:35:19 > 0:35:22which stops it being so flaky and gives it a wonderful texture.
0:35:22 > 0:35:26Put it into a pan with some baking parchment and a bit of butter.
0:35:26 > 0:35:31It's a very hot oven and I'm going to cook it for about seven minutes.
0:35:32 > 0:35:37Into the oven. In the meantime, I'm going to cook my cockles.
0:35:37 > 0:35:40The cockles are going to go into a very hot pan.
0:35:40 > 0:35:42These have been washed.
0:35:42 > 0:35:46- Cockles need to be washed, Johnny. - Yes, but they also need to be purged.
0:35:46 > 0:35:48When you buy them from the shops,
0:35:48 > 0:35:53they have been through a purification system, 48 hours,
0:35:53 > 0:35:54to kill the bacterias,
0:35:54 > 0:35:56so they are fit for us to eat.
0:35:56 > 0:35:59So if you were to pick cockles from the beach,
0:35:59 > 0:36:01- you couldn't eat them straight away. - Not really.
0:36:01 > 0:36:05There are toxins in the water that can make you ill, so it is best
0:36:05 > 0:36:09to buy them from a shop so they've been purified.
0:36:09 > 0:36:11With a bit of vinegar, they're all right, aren't they?
0:36:11 > 0:36:16Cockles and vinegar is a classic thing. Down in Barry Island.
0:36:16 > 0:36:20Classic Swansea, yeah. We used to eat them all the time as kids.
0:36:20 > 0:36:23Really? It's kind of a dying thing. Cockles don't seem to be around
0:36:23 > 0:36:26- at the seaside so much any more. - I love 'em.
0:36:26 > 0:36:29- Yeah, they're great. - My favourite seafood, I love them.
0:36:29 > 0:36:32I've put the cockles into a very hot pan.
0:36:32 > 0:36:36Some shallots, and some white wine.
0:36:36 > 0:36:41We're going to steam them until they open, similar to mussels.
0:36:41 > 0:36:45We're actually going to make the parsley sauce by melting
0:36:45 > 0:36:47a little bit of butter.
0:36:47 > 0:36:50I'm going to put some flour in here as well.
0:36:50 > 0:36:54This is going to make almost like a classic white roux sauce.
0:36:54 > 0:36:56You know those kind of sauce bases.
0:36:56 > 0:36:59I've not made one for a while, but I know them.
0:37:00 > 0:37:04I have to say, I am transfixed by the machine Jason is using.
0:37:04 > 0:37:06- This one?- It's a potato ricer.
0:37:06 > 0:37:12I've seen one in the cupboard, but I have no idea what it is.
0:37:12 > 0:37:14You bought one, stuffed it in your cupboard
0:37:14 > 0:37:16and didn't know what to do with it.
0:37:16 > 0:37:20- What did you think it was for? - To be honest...
0:37:20 > 0:37:21You went to the supermarket
0:37:21 > 0:37:24and said, "I am going to buy one of these."
0:37:24 > 0:37:26What did you think it was for?!
0:37:26 > 0:37:28It was not actually me who bought it
0:37:28 > 0:37:31but I have seen it in the dishwasher sometimes.
0:37:31 > 0:37:33I've seen it in the dishwasher!
0:37:33 > 0:37:36So your fella actually cooks quite a lot.
0:37:36 > 0:37:38Well, he is trained as a chef.
0:37:38 > 0:37:40You're very fortunate.
0:37:40 > 0:37:43Is this why your cooking repertoire is not very large?
0:37:43 > 0:37:47To be honest, it's the only reason I'm with him,
0:37:47 > 0:37:49because otherwise I would starve.
0:37:49 > 0:37:53Fantastic. OK, so making the base of a white roux here.
0:37:53 > 0:38:00We've got butter, flour, and in here we have steamed cockles.
0:38:00 > 0:38:02As soon as they're open, cooked,
0:38:02 > 0:38:07we are going to pass that cooking liquor through a little bowl
0:38:07 > 0:38:11which has been lined with a sieve and some muslin cloth.
0:38:11 > 0:38:15The muslin will take any extra grit that might be around from
0:38:15 > 0:38:19when it was picked, just in case.
0:38:19 > 0:38:24- Even after the purging. - They're actually in sand beds.
0:38:24 > 0:38:29They lie in sand beds, half a foot under the sand,
0:38:29 > 0:38:32so when you pick them they're embedded with sand.
0:38:32 > 0:38:33Is that right?
0:38:33 > 0:38:36Even 48 hours in the water, they can still have a lot of grit in them.
0:38:36 > 0:38:42That is a nice, clear stock. The white wine and the cockle liquor.
0:38:42 > 0:38:46We will slowly add that to the flour and butter
0:38:46 > 0:38:50and cook it as if you're making a white sauce.
0:38:50 > 0:38:56You want all of that flavour going through to make the sauce.
0:38:56 > 0:38:58For your cod and parsley sauce.
0:38:58 > 0:39:00You can see a little grit at the bottom,
0:39:00 > 0:39:04so we won't add that, because nobody wants a gritty sauce.
0:39:04 > 0:39:10- Oh, no. Oh, no.- Bring it up to the boil and cook it out.
0:39:11 > 0:39:15Into this, we are going to add a little cream and a little milk.
0:39:19 > 0:39:21Jason is making mashed potato.
0:39:21 > 0:39:26I have the butter and the milk going in. I always keep it warm.
0:39:26 > 0:39:30When you're making mashed potato at home, keep the potato warm
0:39:30 > 0:39:33so it can accept the fat and keep it nice and smooth.
0:39:33 > 0:39:37- The more fat, the more luscious it is.- Cream or milk in mashed potato?
0:39:37 > 0:39:40Milk and butter together, warm it up.
0:39:40 > 0:39:45- No cream?- You can put cream, but it becomes too rich.
0:39:45 > 0:39:48- Olive oil is great.- Yeah, that works with certain dishes.
0:39:50 > 0:39:52It becomes really rich and beautiful.
0:39:52 > 0:39:54Keep the potatoes nice and warm.
0:39:54 > 0:39:56You don't do mashed potato like my mum,
0:39:56 > 0:39:58where you put the potatoes on on a Monday
0:39:58 > 0:39:59and take them off on a Friday?
0:39:59 > 0:40:01They are full of water,
0:40:01 > 0:40:05and she puts it through one of those contraptions and water comes out.
0:40:05 > 0:40:08She goes, "There you go, you can have that with your liver, son."
0:40:08 > 0:40:11Much of the best mash is actually made from...
0:40:11 > 0:40:13It goes very well with baked potatoes.
0:40:13 > 0:40:17If you use baked potatoes, it does not have that water content at all.
0:40:17 > 0:40:20So you cook baked potatoes and then you mash them?
0:40:20 > 0:40:22Peel them while they're warm.
0:40:22 > 0:40:24Do you cook them in the skins?
0:40:24 > 0:40:27Cook them in the skins like a baked potato,
0:40:27 > 0:40:31then take the middles out, and use the middle to make the mash.
0:40:31 > 0:40:33Keep the skins to make a stock or anything,
0:40:33 > 0:40:37so you get this baked potato flavour, which is lovely.
0:40:37 > 0:40:41The cockles have been cooked until they're open.
0:40:41 > 0:40:44We will pick them from the shell. They're a little bit hot
0:40:44 > 0:40:48- but if you have asbestos fingers, you're all right.- As all chefs do.
0:40:48 > 0:40:50As all chefs do.
0:40:50 > 0:40:53How fast can you drink a cup of tea?
0:40:53 > 0:40:57Actually, really good. A cup of tea goes down very quickly.
0:40:57 > 0:41:00- That is another chef's trick. - You get so used to the heat.
0:41:00 > 0:41:03- That you can neck it. - Yeah, that's it, neck it.
0:41:03 > 0:41:06Just brought this white sauce again, a little milk and cream.
0:41:07 > 0:41:11And the cooking liquor. We are going to pass it through a sieve.
0:41:11 > 0:41:14- Do you want me to chop a bit of parsley?- Yes, please.
0:41:14 > 0:41:17That would be fantastic.
0:41:17 > 0:41:21- Little bit of the white sauce. - Look at these flash knives.
0:41:21 > 0:41:24- Very cool, Japanese. - They're lovely, aren't they?
0:41:24 > 0:41:26To that, we will add the cockles
0:41:26 > 0:41:29and a little bit of the cockle liquor.
0:41:29 > 0:41:32Jason is going to chop some parsley. Add that to it.
0:41:32 > 0:41:35And then you're going to have to taste it for me, chef,
0:41:35 > 0:41:37because I have a shellfish allergy,
0:41:37 > 0:41:39which means you have to taste it
0:41:39 > 0:41:41- and everyone else will eat it. - No problem.
0:41:41 > 0:41:45My cod has been baked in the oven for about 6½ to 7 minutes.
0:41:45 > 0:41:49It's just cooked, you can feel it nice... That's beautiful.
0:41:49 > 0:41:52Lots of people worry about cooking fish too much,
0:41:52 > 0:41:56but when it's been salted and you cook it quickly,
0:41:56 > 0:41:58it's absolutely delicious.
0:41:58 > 0:42:02Leave it to rest for about a minute or two.
0:42:02 > 0:42:05Also, any fish from the cod family will work well.
0:42:05 > 0:42:11Again, that salting process firms up the flesh.
0:42:11 > 0:42:13Any big white fish, like hake. Is hake around now?
0:42:13 > 0:42:18It's around this time of year, but it is very flaky and looks loose.
0:42:18 > 0:42:21When you salt it, it will tighten it up.
0:42:21 > 0:42:23Same as smoked haddock as well, or haddock.
0:42:23 > 0:42:27Anything from that cod family. And we're going to put...
0:42:27 > 0:42:30Why do you put it on paper?
0:42:30 > 0:42:34Just so it doesn't stick. Just in case.
0:42:34 > 0:42:38- Just in case.- If you've got a bad pan, it can sometimes stick.
0:42:40 > 0:42:43Then we're just going to pour the cockles
0:42:43 > 0:42:48- and the parsley sauce over the cod. Come on, guys.- Come on.
0:42:48 > 0:42:51Come and have a little taste of the 1980s retro dish.
0:42:51 > 0:42:55- Well, I was going to say, this is a Wednesday meal.- Wednesday, 1980s.
0:42:55 > 0:42:59- We'd have cod and parsley sauce every Wednesday.- Well, there you go.
0:42:59 > 0:43:03- Get in there, guys, have a little taste.- No, honestly, ladies first.
0:43:03 > 0:43:07- Absolutely.- OK.- Have a little taste. The mash OK?
0:43:08 > 0:43:12- The mash has got to be OK, surely. - That's amazing.
0:43:12 > 0:43:15That is better than a Wednesday cod and parsley sauce.
0:43:15 > 0:43:18- That is an everyday cod and parsley sauce. Amazing.- Good.
0:43:18 > 0:43:20I'm glad you like it.
0:43:20 > 0:43:23That is all from us today.
0:43:23 > 0:43:26Thank you to Jason Atherton, Johnny Godden and Alex Jones,
0:43:26 > 0:43:27and of course, Tom Kitchin.
0:43:27 > 0:43:30The recipes are available on the website.
0:43:30 > 0:43:34Go to bbc.co.uk/springkitchen.
0:43:34 > 0:43:37Thank you very much for watching, and we will see you next time.
0:43:37 > 0:43:40Take care. See you later.