0:00:02 > 0:00:07Summer, the most exciting time for the seasonal cook, has arrived.
0:00:07 > 0:00:10The shops are crammed full of Mother Nature's summer bounty
0:00:10 > 0:00:14and the choice of ingredients makes me dizzy with endless ideas.
0:00:14 > 0:00:16Bloody hell, that's good!
0:00:17 > 0:00:22My name's Valentine Warner, chef by trade, greedy by nature.
0:00:23 > 0:00:27Go on, open wide. There you are darling, yum yum.
0:00:27 > 0:00:31From barbecues to picnics, lunches and teas, I'll be taking you with
0:00:31 > 0:00:34me on a mouth-watering journey around Britain.
0:00:35 > 0:00:38If it was any fresher you'd have to spank it!
0:00:38 > 0:00:40Go on, get it.
0:00:40 > 0:00:42- Very... - MIMICS SIZZLING
0:00:42 > 0:00:43- ..but not "haha"!- Hot, yes.
0:00:43 > 0:00:45That's really fantastic.
0:00:45 > 0:00:47Showing you what to eat now.
0:00:47 > 0:00:50Ah. Ooh!
0:00:50 > 0:00:53Tonight it's all about barbecues,
0:00:53 > 0:00:58when tong masters and prodding commanders come into their own.
0:00:58 > 0:01:00We British love a barbecue,
0:01:00 > 0:01:03so I'm going to track down the best seasonal ingredients
0:01:03 > 0:01:06to sizzle on the grill.
0:01:06 > 0:01:08Singing lobster lullabies...
0:01:08 > 0:01:11# Go to sleep lobster! #
0:01:11 > 0:01:14Hitting the streets to talk about local beef.
0:01:14 > 0:01:16Excuse me, excuse me.
0:01:16 > 0:01:18Know the green cross code?
0:01:18 > 0:01:22And proving there's more to barbecuing than boring burgers.
0:01:22 > 0:01:26Lamb's liver - wow, wow wow.
0:01:27 > 0:01:28Wow.
0:01:37 > 0:01:41Mother Nature really excels when the summer season hits us.
0:01:41 > 0:01:46Our fields and gardens are bursting with a rainbow of colourful fruit and veg.
0:01:46 > 0:01:52The sea offers up the tastiest of fish and the fields are full of maturing livestock.
0:01:52 > 0:01:57Who needs food shipped from across the world when we can enjoy Britain's flavourful harvest?
0:02:02 > 0:02:05Summer, to me, smacks of sizzling meat on the barbecue.
0:02:05 > 0:02:08We're Europe's number one barbecue nation,
0:02:08 > 0:02:11and there's nothing that gets my jealous juices flowing more
0:02:11 > 0:02:16than the smell of somebody else's barbie wafting over the garden fence.
0:02:16 > 0:02:18This is my favourite time of year to cook.
0:02:18 > 0:02:23The flavours are so distinctive and smoky and I adore cooking outdoors.
0:02:23 > 0:02:26I don't really like using fire lighters and fuels, they're nasty.
0:02:26 > 0:02:31Making this little wooden chimney is a pretty fool-proof way of getting the barbecue going.
0:02:31 > 0:02:37Get some old newspaper. Page No 19, travel. "See Kenya with a different eye".
0:02:37 > 0:02:38In it goes.
0:02:38 > 0:02:42Roll the newspaper into really tight balls.
0:02:42 > 0:02:45They don't want them to go up the minute you've lit them.
0:02:46 > 0:02:51Good English woodland charcoal to get it started.
0:02:51 > 0:02:56The vents are open underneath, which ensures a good flow of air getting it all going.
0:02:56 > 0:02:58# In the summer time when the weather's high
0:02:58 > 0:03:02# You can stretch right up and touch the sky... #
0:03:02 > 0:03:03And there's nothing to do now,
0:03:03 > 0:03:06except wait for the Jenga tower to go up in flames.
0:03:06 > 0:03:10It's now fine to drop a bit down the top.
0:03:10 > 0:03:16Once the coals have turned white, only then can you get stuck in with the tongs.
0:03:16 > 0:03:18Grill on.
0:03:18 > 0:03:20Barbecues hanker after big hunks of meat,
0:03:20 > 0:03:25but at this time of year, summer vegetables taste great and love a grilling too.
0:03:27 > 0:03:30Charred baby courgettes and chanterelle mushrooms
0:03:30 > 0:03:35make heavenly companions in a simple and mouth-watering summer dish.
0:03:35 > 0:03:39I absolutely love courgettes, especially cooked over wood.
0:03:39 > 0:03:43The stalks don't need to be cut off when they're small, they're just as tender as the flesh.
0:03:43 > 0:03:48Throw them into a bowl and lightly coat with olive oil.
0:03:48 > 0:03:51A good pinch of salt.
0:03:51 > 0:03:54The coals are now ready, there shouldn't be any flames.
0:03:54 > 0:03:59It's flames that lead to blackened sausages and curiously raw bits of chicken.
0:03:59 > 0:04:03Now these can be laid straight over the coals. I'm excited about this already.
0:04:03 > 0:04:06Man and fire - simple way to cook.
0:04:08 > 0:04:12The barbecue is versatile and can be used as more than just a grill.
0:04:12 > 0:04:17It's a source of heat - so whack on a frying pan and prepare your chanterelles.
0:04:17 > 0:04:24Tear them up. If you can't find these, oyster mushrooms, which are widely available, are just as good.
0:04:24 > 0:04:29Give them a good glug of olive oil, a sprinkling of salt and pepper, and add them to the pan.
0:04:29 > 0:04:34These are going to be cooked until all the moisture has left the pan and they start to brown.
0:04:36 > 0:04:38Oh, this is hot work.
0:04:38 > 0:04:41I get some strange satisfaction out of painful finger tips.
0:04:41 > 0:04:45But they'll soon be forgotten once I get stuck into eating this.
0:04:45 > 0:04:52Finish the vegetables with finely diced garlic, a splash of olive oil and a squeeze of lemon.
0:04:52 > 0:04:54Basil.
0:04:55 > 0:05:00And there's lovely summer chanterelles, with baby courgettes cooked on the barbecue.
0:05:00 > 0:05:04Everything in here complements each other so much
0:05:04 > 0:05:07and what really makes it's that char-grilled barbecue taste.
0:05:07 > 0:05:08Fantastic.
0:05:15 > 0:05:17Us Brits love slapping meat on the barbie.
0:05:17 > 0:05:22Tender lamb chops, juicy pork and crispy-skinned chicken.
0:05:22 > 0:05:27My absolute summer favourite is barbecued beef.
0:05:27 > 0:05:32All the better if it's locally reared and you don't have to live in the countryside to get it.
0:05:33 > 0:05:37Something exciting is happening in our towns and cities.
0:05:37 > 0:05:41Cambridge. Famous for the university...
0:05:41 > 0:05:44rowing...cycling...
0:05:44 > 0:05:45and cows?
0:05:52 > 0:05:55Angelika Von Heimendahl always wanted to keep cattle,
0:05:55 > 0:05:59but like many, she never imagined she'd be able to become a city farmer.
0:05:59 > 0:06:04She's taken advantage of ancient laws that allow people to keep cattle on common land,
0:06:04 > 0:06:07and now has 60 cows dotted around the city.
0:06:09 > 0:06:10- Hi.- Valentine.
0:06:10 > 0:06:14- At last, the cattle queen of Cambridge.- One way of putting it.
0:06:14 > 0:06:17There's cars all around us, it's the middle of a city.
0:06:17 > 0:06:21It's bang on in the middle. You couldn't have more traffic all around them.
0:06:21 > 0:06:24And how does everyone feel about having the cattle around?
0:06:24 > 0:06:30I think people have been very, very positive. It's a lived-in space, rather than an empty green.
0:06:30 > 0:06:33There's common land available for grazing all over the country.
0:06:33 > 0:06:38These cows are red pole, which are the original East Anglia breed,
0:06:38 > 0:06:41and they're farmed for both milk and meat.
0:06:41 > 0:06:44But city living poses many challenges.
0:06:44 > 0:06:48Last night the self-closing gate got caught in a bush and stayed open,
0:06:48 > 0:06:51so they wandered off towards Elizabeth Way.
0:06:51 > 0:06:53It was quite difficult to get them back in.
0:06:53 > 0:06:56Do the cattle ever get into town?
0:06:56 > 0:06:58Well they aren't allowed in clubs,
0:06:58 > 0:07:02because, obviously they're not 18 and they don't carry identification.
0:07:02 > 0:07:06- I was really nervous. - Do you get attached to your cows? - 21 is very sweet.
0:07:06 > 0:07:12- 21.- Yes. And the ladies that feed him have asked if they can buy him and it's very difficult.
0:07:12 > 0:07:16- They want to sponsor the cow and keep it?- Yes.- Where is No 21?
0:07:16 > 0:07:17Well, we'll see in a second.
0:07:17 > 0:07:19Come on boys! Come on!
0:07:19 > 0:07:23Ha-ha! Come and get it.
0:07:23 > 0:07:25Come on boys. Come on!
0:07:27 > 0:07:30Don't go too fast, Valentine.
0:07:30 > 0:07:36Summer is the best season for juicy beef, as the cattle are fattening up on the season's lush grass.
0:07:36 > 0:07:38There you go, guys.
0:07:38 > 0:07:4133 doesn't like to be touched.
0:07:41 > 0:07:43No 33 is a dangerous steer.
0:07:43 > 0:07:44Steer clear.
0:07:44 > 0:07:46And there's 21.
0:07:46 > 0:07:49I've heard a lot about you.
0:07:49 > 0:07:50Particularly friendly.
0:07:50 > 0:07:5221 really is.
0:07:52 > 0:07:55In an age where you could say we're quite removed,
0:07:55 > 0:07:59cities and country are quite removed, this is kind of wonderful.
0:07:59 > 0:08:05- I think it's great for children around here to see cattle in Cambridge.- And you're farming it.
0:08:05 > 0:08:09- And it produces wonderful meat. - D'you get people knocking on your door at night going,
0:08:09 > 0:08:10"Got any of those steaks?"
0:08:10 > 0:08:15I have neighbours who say, "Have you got anything in the freezer?"
0:08:15 > 0:08:18I think what Angelika is doing is amazing,
0:08:18 > 0:08:22and I want the people of Cambridge to know that eating locally
0:08:22 > 0:08:25and keeping cattle isn't just for country bumpkins,
0:08:25 > 0:08:28so I'm hitting town with my trusty steer.
0:08:30 > 0:08:32Nothing weird about this at all(!)
0:08:33 > 0:08:36Excuse me. Excuse me.
0:08:36 > 0:08:38Hold on. Know the Green Cross Code.
0:08:39 > 0:08:42Are you aware that, as residents, you have rights to graze cattle
0:08:42 > 0:08:46- on the common? You can become bedsit beef farmers.- Fantastic!
0:08:46 > 0:08:50Do you have time among your studies to look after some cows?
0:08:50 > 0:08:54- Well, full-time work and two children.- Full-time work and two children.
0:08:54 > 0:08:59- Excuse me.- I'm in a bit of a hurry.- Fair enough.
0:08:59 > 0:09:00Excuse me.
0:09:00 > 0:09:06Time for me to cow down on this particular mission, I think.
0:09:06 > 0:09:12I'm hosting a barbecue later, and have invited the herd's nearest neighbours, the local rowing team.
0:09:12 > 0:09:18So I need to get my hands on some of Angelika's beautiful beef.
0:09:18 > 0:09:21- Hi, are you Andy?- Yes, I am. Good to meet you.- How are you?- Very well.
0:09:21 > 0:09:24That's a splendid looking piece of meat.
0:09:24 > 0:09:29It's been lovely hanging out with these cows this morning, what 200 metres from here.
0:09:29 > 0:09:33It's so important now, with customers' satisfaction, where the product's come from.
0:09:33 > 0:09:37They can see it themselves, cycle past it on the way to work.
0:09:37 > 0:09:41No food miles to worry about here. A happy cow and a happy butcher.
0:09:41 > 0:09:46Could I have a tiny taste of the fillet...raw?
0:09:46 > 0:09:52- Wow. Yes, of course. - Because I really like it raw.
0:09:52 > 0:09:53It's incredibly good.
0:09:53 > 0:09:57- Hold that for me. - I'm having a great time.
0:09:57 > 0:09:59Most people go for steaks on a barbecue
0:09:59 > 0:10:04and if you're watching the pennies, skirt steak is a cheap alternative.
0:10:04 > 0:10:08But if you're catering for a group, a whole sirloin will wow the socks off them.
0:10:08 > 0:10:13That's a handsome piece of meat, good colour.
0:10:13 > 0:10:16It's a nice bit of marbling.
0:10:16 > 0:10:18That's a splendid thing.
0:10:18 > 0:10:20Go on have a look at yourself.
0:10:23 > 0:10:25While the rowing team work up an appetite,
0:10:25 > 0:10:28Angelika has agreed to give me a hand with my recipe
0:10:28 > 0:10:31of sirloin with chimichurri sauce.
0:10:31 > 0:10:35Looks like something they used to burn witches on, doesn't it?
0:10:35 > 0:10:40Well... Yeah, are there any witches? I can see one of your cows right down on the end.
0:10:40 > 0:10:45- And I'm standing on the other. - They've moved away from us, haven't they?- I don't blame them actually.
0:10:45 > 0:10:47We're gonna go Argentinean,
0:10:47 > 0:10:51chimichurri sauce to slosh around on top. A lot of chillies and garlic.
0:10:51 > 0:10:56- So you're going to cut one, so do you want to stink or do you want to sting?- Stink.
0:10:56 > 0:10:58Stink. OK, you can do the garlic.
0:10:58 > 0:11:05'Chimichurri for me is the ultimate summer barbecue sauce, so why bother with that bottled stuff?
0:11:05 > 0:11:12'I chop a handful of spicy red chillies, whilst Angelika sets to work on ten cloves of garlic.'
0:11:12 > 0:11:14- Would you like a bigger knife? - No, I'm all right.
0:11:14 > 0:11:16You chop like my mother.
0:11:16 > 0:11:18Well.
0:11:18 > 0:11:21I hope the rowers aren't in any rush.
0:11:23 > 0:11:28Add a generous amount of dried oregano and salt.
0:11:28 > 0:11:31They're building up an appetite for us later.
0:11:31 > 0:11:34And I've taken over the chopping so they actually get fed today.
0:11:34 > 0:11:39Add plenty of parsley, red wine vinegar, olive oil and cold water.
0:11:39 > 0:11:41What's the water for?
0:11:41 > 0:11:45Just to loosen it up, it's not something that should be too thick
0:11:45 > 0:11:47and the thing is that it has to sit for a while.
0:11:47 > 0:11:51One, two, three days it's just gonna get better and better.
0:11:51 > 0:11:59Rub the beef with a little sunflower oil and add a generous scattering of salt. This will go nice and crispy.
0:11:59 > 0:12:01We're not worried about salt?
0:12:01 > 0:12:06Do I look like it? I might check out in the next 15 years, but at the moment I'm really happy with it.
0:12:06 > 0:12:08- You're enjoying yourself.- Exactly.
0:12:08 > 0:12:11With such big pieces of meat, I'm gonna cook with the lid
0:12:11 > 0:12:15and then whole thing acts like an oven, rather than being bashed from one side.
0:12:15 > 0:12:20'Don't be frightened of cooking big joints on the barbecue, they'll be fantastically juicy.'
0:12:20 > 0:12:24- Do we agree we both like it rare? - Yes, I like it rare.
0:12:24 > 0:12:28- Well, the rowers can just have what they're getting. - Whatever's left over!
0:12:28 > 0:12:31Add the beef fat-side down and sear.
0:12:31 > 0:12:37- Smell it already.- Straightaway. I'm really excited about eating this.
0:12:37 > 0:12:40We want ours rare, so cook for about 40 minutes.
0:12:40 > 0:12:43This is the perfect summer alternative to the Sunday roast.
0:12:43 > 0:12:45And lid on.
0:12:45 > 0:12:52It's so tasty, all it needs is a simple tomato, red onion and basil salad on the side.
0:12:52 > 0:12:55You can hear it sizzling away in there.
0:12:55 > 0:12:57Ooh.
0:12:57 > 0:13:00The sirloin needs to rest for a good ten minutes,
0:13:00 > 0:13:05which leaves the rowers plenty of time to sort themselves out.
0:13:05 > 0:13:06Oh, my goodness me.
0:13:06 > 0:13:08COW MOOS
0:13:08 > 0:13:12Ah, that was approval, approval from the cow.
0:13:12 > 0:13:15Come on, guys. Dinner's ready.
0:13:15 > 0:13:18Come and get it. It's her beef.
0:13:19 > 0:13:21Those cows.
0:13:21 > 0:13:25You can't get it more local than this if you tried.
0:13:25 > 0:13:28- Amazing. Awesome.- Good.
0:13:28 > 0:13:30Lovely. It's wonderful.
0:13:30 > 0:13:33That sirloin, I think it's fantastic,
0:13:33 > 0:13:35really fantastic and flavoursome.
0:13:35 > 0:13:38The chimichurri on top, slightly pokey,
0:13:38 > 0:13:41it's a very joyous affair going on on the plate.
0:13:41 > 0:13:46Proof positive that fantastic local food is available everywhere,
0:13:46 > 0:13:48even in the most unusual of places.
0:13:48 > 0:13:50There must be no beef left.
0:13:50 > 0:13:54- Is that a challenge?- Yeah, it is, actually.- Including that?
0:13:58 > 0:14:01A big lump of sirloin's great for a crowd,
0:14:01 > 0:14:06but if you're cooking for two, how about lovely British rose veal chops?
0:14:06 > 0:14:12At this time of year, I like to serve mine with a delicious Italian salmoriglio ressing.
0:14:15 > 0:14:17First up, the marinade.
0:14:17 > 0:14:21Coat the chops with olive oil, fennel seeds and the rind of a lemon.
0:14:21 > 0:14:26Roughly slice a whole bulb of garlic and scatter on to the meat,
0:14:26 > 0:14:29along with a handful of rosemary.
0:14:30 > 0:14:35Add some thyme and roughly torn sage leaves and mix.
0:14:35 > 0:14:39Leave to infuse in the fridge for a few hours.
0:14:39 > 0:14:43Then add the chops to the grill and season well with salt.
0:14:43 > 0:14:48The heady, herby, lemony smell will definitely whet your appetite.
0:14:48 > 0:14:53Five minutes each side should do.
0:14:53 > 0:14:55Whilst the chops cook, prepare the sauce.
0:14:57 > 0:15:02Finely chop lots of marjoram leaves and add a generous amount of olive oil.
0:15:02 > 0:15:09Zing it up with a squeeze of lemon and a pinch of salt.
0:15:09 > 0:15:14Allow the chops to rest and then spoon over the dressing.
0:15:14 > 0:15:21And there you have it - herby, heavenly barbecued veal chops.
0:15:23 > 0:15:24Wow, wow, wow.
0:15:25 > 0:15:26Wow.
0:15:33 > 0:15:36You can cook almost anything on a barbecue.
0:15:36 > 0:15:39Don't stop at sausages and burgers - be creative.
0:15:39 > 0:15:43Here are my top five weird and wonderful summer sizzlers.
0:15:44 > 0:15:47First up, lamb's liver.
0:15:47 > 0:15:51Not what springs to mind when you think of a barbecue, but why not?
0:15:51 > 0:15:54Brilliantly cheap and deliciously tasty.
0:15:54 > 0:15:55Thread on to a skewer.
0:15:55 > 0:15:58It is sensational on the barbecue.
0:15:58 > 0:16:02Sprinkle with ground cumin and salt. Then grill.
0:16:02 > 0:16:04Snatch them away quite quickly.
0:16:04 > 0:16:07They'll be perfectly pink in the middle.
0:16:08 > 0:16:11Finish with onions, coriander and lime.
0:16:11 > 0:16:13I can't tell you how good that is.
0:16:14 > 0:16:16If like me you love to make bread,
0:16:16 > 0:16:21why not barbecue it? It's so much easier than you might think.
0:16:21 > 0:16:24Make a simple dough, roll it in to hand-sized piece
0:16:24 > 0:16:27and throw on the grill.
0:16:27 > 0:16:30Look at that - magic bread. It's impressive stuff.
0:16:30 > 0:16:33Turn up with the bread, fling it on, puffs up, everyone goes "wow".
0:16:35 > 0:16:39Lettuce - not just for the salad bowl.
0:16:39 > 0:16:40Gem lettuces.
0:16:40 > 0:16:43Perfect dressed with olive oil and salt.
0:16:43 > 0:16:48A slight char-grilled taste on the soft crispy lettuce is really fantastic.
0:16:48 > 0:16:51As are spring onions done the same way.
0:16:51 > 0:16:55Well, fried onions - it's always a good smell.
0:16:55 > 0:16:57A squeeze of juicy lime.
0:16:59 > 0:17:02You can't get easier than that.
0:17:02 > 0:17:04And finally, the wonderful.
0:17:04 > 0:17:08Fruit can be great barbecued and pineapple has to have a place on the grill.
0:17:08 > 0:17:11Chuck it on the hottest part of barbecue.
0:17:11 > 0:17:14Burnt sugar always smells good.
0:17:14 > 0:17:17Even better splashed liberally with white rum.
0:17:17 > 0:17:23Boozy, refreshing, hot, caramelised, delicious. Grilled pineapple.
0:17:32 > 0:17:34Fish is a summer staple on the barbecue,
0:17:34 > 0:17:39but what about shell fish? For me, lobster is the king of the grill.
0:17:39 > 0:17:42I absolutely love them.
0:17:42 > 0:17:45I want to get my hands on one and at this time of year,
0:17:45 > 0:17:49I won't be needing a boat or a lobster pot to do just that.
0:17:49 > 0:17:56I've been looking forward to spending a sunny day at the beach, bagging one for myself.
0:17:56 > 0:18:00As Britain's coastal waters warm up over the summer,
0:18:00 > 0:18:04lobsters become more active and will scuttle inshore.
0:18:04 > 0:18:06This makes them easier to catch,
0:18:06 > 0:18:08their price comes down and this is good news
0:18:08 > 0:18:11as I love delicious, sweet lobster.
0:18:11 > 0:18:15And what a glorious day for going to try and catch some.
0:18:15 > 0:18:19This typical British summer weather isn't going to put me off.
0:18:19 > 0:18:25Freshly caught lobster is such a treat, it's definitely worth getting your socks wet for.
0:18:25 > 0:18:30So I've come the North Devon to meet local lobster gaffing expert, Charlie Braddick.
0:18:32 > 0:18:38Charlie, I can't say I've ever met anyone like this before,
0:18:38 > 0:18:39knee-deep in a rock pool.
0:18:39 > 0:18:43There we go, we've got to get wet to get these things.
0:18:43 > 0:18:48You're going to tell me about the secret art of lobster gaffing.
0:18:48 > 0:18:52'Gaffing pre-dates lobster potting and is the art of catching lobsters
0:18:52 > 0:18:55'in the rocks during low tide with a gaffe.
0:18:55 > 0:18:58'Charlie uses a bamboo cane with a hook on the end.'
0:18:58 > 0:19:01Try and hook it into them and then you can pull them out.
0:19:01 > 0:19:05You lead the way. Time to get wet!
0:19:05 > 0:19:07'He's worked the area's rocks his whole life,
0:19:07 > 0:19:11'so knows exactly where all the little hidey-holes are located.'
0:19:11 > 0:19:14If I was a lobster I'd be in there too.
0:19:14 > 0:19:17You would? And I'd catch you.
0:19:17 > 0:19:20I feel like Bilbo Baggins crossing Mordor.
0:19:20 > 0:19:22Come on, keep up.
0:19:22 > 0:19:26'Despite the weather, Charlie insisted that I come gaffing today.
0:19:26 > 0:19:30'It's the spring tide, meaning the tide should be a long way out,
0:19:30 > 0:19:33'leaving plenty of lobster hiding places exposed.'
0:19:33 > 0:19:38This is rock-pooling for grown-ups. It reminds me of childhood holidays.
0:19:38 > 0:19:41But you had a little net then. I've got a gaffe now.
0:19:42 > 0:19:45'And I'll brave anything to land a lobster.'
0:19:45 > 0:19:47Feel anything boxing your cane?
0:19:47 > 0:19:49Oh, yes, yes.
0:19:49 > 0:19:50Shall I have a double check?
0:19:50 > 0:19:52Come on, maestro.
0:19:52 > 0:19:54That's what was boxing it.
0:19:54 > 0:19:57A velvet swimming crab.
0:19:57 > 0:20:00Not what we want. Edible, but slim pickings.
0:20:02 > 0:20:08In Devon, as we're eating them ourselves, there's no limit to how many lobsters we can catch.
0:20:08 > 0:20:13But frankly, I'd be happy to get just one right now.
0:20:13 > 0:20:16There's a lot of good, tasty seaweed lying around.
0:20:16 > 0:20:17Rather you than me.
0:20:18 > 0:20:20- Another hole here.- Great.
0:20:20 > 0:20:24I feel like I can hear something moving around.
0:20:24 > 0:20:25Can you? In you go.
0:20:25 > 0:20:29Is there anybody in...? Yes. Oh.
0:20:29 > 0:20:31There's a lobster here.
0:20:31 > 0:20:35Well now, it's another crab.
0:20:35 > 0:20:38- Next hole.- Next hole.
0:20:38 > 0:20:42Gaffing is dependent on the tide being out and unfortunately for us,
0:20:42 > 0:20:47it's now coming in and time's running out for our lobster hunt.
0:20:47 > 0:20:48Here we go.
0:20:48 > 0:20:51Got one? Yes!
0:20:51 > 0:20:53'Spoke too soon.'
0:20:53 > 0:20:55Clipped his claw off.
0:20:55 > 0:20:58We had a lobster for a second.
0:20:58 > 0:21:03Sadly, it...it was all rather a disarming experience!
0:21:05 > 0:21:08Lobsters regularly shed limbs to avoid danger,
0:21:08 > 0:21:10but are able to re-grow them,
0:21:10 > 0:21:14so this escape artist won't be armless for too long.
0:21:14 > 0:21:19But time and tide wait for no man and I'm going to have to look for lobster elsewhere.
0:21:19 > 0:21:23- Well, that's fishing. - That's fishing for you.
0:21:24 > 0:21:26Charlie sent me to meet an old friend of his,
0:21:26 > 0:21:31who thinks she's special powers when it comes to this elusive crustacean.
0:21:32 > 0:21:34- Felicity.- Val, hello.
0:21:34 > 0:21:37- The lobster whisperer at last! - That's right.
0:21:37 > 0:21:43Retired fish monger, Felicity Sylvester, is mad about lobsters.
0:21:43 > 0:21:46And she's got two big uns at the ready for me.
0:21:46 > 0:21:51But before I'm allowed to cook them she's going to show me her peculiar skill.
0:21:51 > 0:21:55I'll hypnotise this one. I learned it from an Indian gentleman.
0:21:55 > 0:22:02He said to me, "If I threw you in a vat of boiling water you'd tense up and be very tough."
0:22:02 > 0:22:06Because the terror before you entered the water would make you un-relaxed.
0:22:06 > 0:22:10So he convinced me really, that to hypnotise the lobster
0:22:10 > 0:22:12would actually enhance its favour.
0:22:12 > 0:22:14So this is lobster yoga?
0:22:14 > 0:22:19You use the claws to put him, as you said, into the yoga position.
0:22:19 > 0:22:20And you say...
0:22:20 > 0:22:24Go to sleep, lobster.
0:22:27 > 0:22:30Go to sleep, lobster.
0:22:30 > 0:22:33'Felicity believes that by hypnotising the lobster,
0:22:33 > 0:22:39'it invokes a becalmed state and therefore a more relaxed death and juicier, more tender meat.'
0:22:39 > 0:22:44Go to sleep, lobster. Go to sleep.
0:22:44 > 0:22:46'Even I'm starting to drift off.'
0:22:46 > 0:22:49He shouldn't move now. So, it's your turn.
0:22:49 > 0:22:52So, I upend my lobster.
0:22:52 > 0:22:57And sort of try and make sure it's got a nice yoga position.
0:22:57 > 0:23:03Go to sleep, lobster. Go to sleep, lobster.
0:23:03 > 0:23:07You cannot resist the power of my charms, lobster.
0:23:07 > 0:23:10Go to sleep, lobster.
0:23:10 > 0:23:13He's succumbing to your charms, Val.
0:23:13 > 0:23:16Ignore the chillies, lime and garlic.
0:23:16 > 0:23:17Oh, now, don't be cruel to it.
0:23:17 > 0:23:20Sorry, sorry. No, I am taking this deadly seriously.
0:23:20 > 0:23:22I'm not thinking foodie thoughts.
0:23:22 > 0:23:25No. No, no, no.
0:23:25 > 0:23:26Whisper to it.
0:23:26 > 0:23:30(Go to sleep, lobster. Go to sleep, lobster.)
0:23:30 > 0:23:35That's one of most extraordinary things I've ever done or seen.
0:23:35 > 0:23:37There you go, you see.
0:23:37 > 0:23:39'And with the lobsters deeply hypnotised,
0:23:39 > 0:23:45'my preferred method of killing them is by piercing them firmly through the indent on the back of the head,
0:23:45 > 0:23:47'which kills them instantly.'
0:23:47 > 0:23:50Any movement that might occur in the lobster
0:23:50 > 0:23:55after it's been cut in half is purely nerves, the animal is dead.
0:23:56 > 0:24:00So we're going to go Mexican on this one. Lots of garlic and chilli.
0:24:00 > 0:24:05'I'm making Lobster Mojo de Ajo, a dish inspired by my travels in Central America.'
0:24:08 > 0:24:13'Whilst Felicity peels a whole bulb of garlic, I chop up a couple of chipotle chillies.'
0:24:14 > 0:24:21I like this chilli, because of it's fantastic, fruity,
0:24:21 > 0:24:23strong, smoky, taste.
0:24:23 > 0:24:28'The chopped garlic goes into a pan with some light olive oil for about ten minutes.'
0:24:28 > 0:24:30Glug that in just so the garlic's coloured.
0:24:30 > 0:24:35'But it mustn't burn, so keep the heat very gentle.'
0:24:35 > 0:24:39That garlic, it's changed colour, it's a dark ivory colour. Take that off.
0:24:39 > 0:24:42'Add the chopped chillies.
0:24:42 > 0:24:44'Throw in a teaspoon of salt and the juice of one lime.'
0:24:46 > 0:24:50Can you taste that little bit of lime in the oil?
0:24:50 > 0:24:51Mmm.
0:24:51 > 0:24:54I'm going to crack the claw.
0:24:54 > 0:24:57Cos you don't want to be doing that once it's cooked.
0:24:59 > 0:25:05Brush the punchy oil on to the lobster and barbecue for around four minutes each side.
0:25:08 > 0:25:12I'm feeling very lobster-like.
0:25:12 > 0:25:15Stand on your head and I'll hypnotise you!
0:25:18 > 0:25:21Once it's turned a bright pink colour, it's ready to eat.
0:25:21 > 0:25:26Dress with the chilli and garlic from the oil, and tuck in.
0:25:28 > 0:25:33Mmm, that's so good! Whoa.
0:25:33 > 0:25:35It's fantastic.
0:25:35 > 0:25:41I have to say, that's the way it should turn out.
0:25:41 > 0:25:46Tasting extra tender, don't you think, because of it being hypnotised?
0:25:46 > 0:25:49Of course, a very tender hypnotised lobster
0:25:49 > 0:25:53and the rich, sweet meat, the smoked chilli.
0:25:53 > 0:25:56Yes. It's lovely. Absolutely lovely.
0:25:56 > 0:25:58I'm going to finish this half.
0:26:04 > 0:26:08Right now, the shops and markets are packed full of seasonal summer goodies,
0:26:08 > 0:26:15so if you can't run to price of a lobster, there's plenty of other great stuff for the barbecue.
0:26:15 > 0:26:18Sardines are great value and delicious.
0:26:18 > 0:26:20A fantastic cheap alternative.
0:26:20 > 0:26:24Other summer favourites that will be brill on your grill
0:26:24 > 0:26:29include thinly-sliced fennel, the flames bringing out its aniseedy flavour.
0:26:29 > 0:26:32And peppers of all kinds,
0:26:32 > 0:26:37charring them over the flames gives them a wonderfully sweet, smoky flavour.
0:26:44 > 0:26:46After all the hot work on the barbecue,
0:26:46 > 0:26:50it's great to have a pudding that you've prepared well in advance.
0:26:50 > 0:26:53One of my great favourites is peaches in dessert wine.
0:26:53 > 0:26:57It feels slightly unfair on other things that I really, really love,
0:26:57 > 0:27:02but I have to say, peaches are my favourite fruit of all.
0:27:02 > 0:27:05Something about that baby soft skin.
0:27:06 > 0:27:09Slice the plump, peeled peaches into a bowl.
0:27:09 > 0:27:14Summer days for me are happiest started with a peach, yoghurt and honey.
0:27:14 > 0:27:22Next one, maybe two, un-waxed lemons.
0:27:22 > 0:27:26And take off some nice, long strips of zest.
0:27:26 > 0:27:33This is going to give that lovely, twangy fantastic lemon skin thing.
0:27:33 > 0:27:36That the juice of the lemon can't do.
0:27:36 > 0:27:40Now, for the fruity and delicious dessert wine.
0:27:40 > 0:27:45This is really sugary, and with peaches, absolutely fantastic.
0:27:45 > 0:27:48And with lemon added, lots of brilliant things start happening.
0:27:52 > 0:27:55Finally add a few stems of lavender.
0:27:55 > 0:27:59Super, super, simple and the most refreshing,
0:27:59 > 0:28:06crisp, cold, delicate, perfumed pudding there is.
0:28:08 > 0:28:11So make the most of long summer evenings,
0:28:11 > 0:28:12be adventurous with the food,
0:28:12 > 0:28:17invite a few friends over and barbecue to your heart's delight.
0:28:17 > 0:28:20It's really good this. It's delicious.
0:28:20 > 0:28:23Next week I'll be zinging up your picnic.
0:28:25 > 0:28:27Ah! Ooh.
0:28:27 > 0:28:30Being bossed about over the broad beans.
0:28:30 > 0:28:34- Keep going, keep going. - Your bossy side is coming out.
0:28:34 > 0:28:38And using my loaf to make picnics perfectly portable.
0:28:38 > 0:28:41Really, really seriously delicious.
0:28:56 > 0:28:59Subtitles by Red Bee Media Ltd
0:28:59 > 0:29:02E-mail subtitling@bbc.co.uk