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 leaves me dizzy with ideas.
0:00:15 > 0:00:17This is looking very good!
0:00:17 > 0:00:22I'm Valentine Warner, chef by trade, greedy by nature.
0:00:23 > 0:00:25That is a summer belter.
0:00:26 > 0:00:30From barbecues to picnics, lunches and teas,
0:00:30 > 0:00:34I'm taking you on a mouth-watering journey around Britain...
0:00:41 > 0:00:46'..showing you what to eat now.' Bloody hell, that was good!
0:00:48 > 0:00:52On tonight's show, it's all about lunches. As a nation,
0:00:52 > 0:00:57we're a bit monotonous when it comes to our midday meal, but we needn't be.
0:00:57 > 0:01:01Lunches can be light, leisurely and lovely.
0:01:01 > 0:01:03That's absolutely delicious.
0:01:03 > 0:01:06I'll be hunting for herbs in the hedgerows...
0:01:06 > 0:01:08Open wide. There you are, darling. Yum yum!
0:01:08 > 0:01:11..hitting the streets on a "peasful" protest...
0:01:11 > 0:01:14- Do you like peas? - No, not at all? No.- Not one?
0:01:14 > 0:01:16- No.- One tiny little pea?
0:01:16 > 0:01:18..and making meringues memorable.
0:01:30 > 0:01:33Summer is the time for taking things easy,
0:01:33 > 0:01:37and an ideal day for me always involves a long, lazy lunch.
0:01:39 > 0:01:43This is by far our most bountiful season
0:01:43 > 0:01:45and I'm going to show you summer recipes
0:01:45 > 0:01:48that are both satisfying and speedy.
0:01:48 > 0:01:54Making your midday meal memorable needn't mean spending hours slaving over the stove.
0:01:54 > 0:01:58New potatoes aren't around for long and are at their best eaten now,
0:01:58 > 0:02:02so my delicious new potato salad with quails' eggs
0:02:02 > 0:02:04is a lunchtime luxury.
0:02:04 > 0:02:08Potato salad is one of my favourite things in the world.
0:02:08 > 0:02:12These are the early potatoes that arrive between April and August.
0:02:12 > 0:02:14Waxy, firm, so they are very, very sweet,
0:02:14 > 0:02:18and they hold their own beautifully when sliced up and put into salads.
0:02:20 > 0:02:24The reason you use cold water is because they will cook more
0:02:24 > 0:02:27evenly so they will be cooked perfectly all the way through.
0:02:27 > 0:02:29'Take some quails' eggs...'
0:02:29 > 0:02:32Adorable, sweet little pebbles.
0:02:32 > 0:02:34'..and boil for a couple of minutes.
0:02:35 > 0:02:37'Finely dice half a red onion...'
0:02:37 > 0:02:40This really must be chopped super fine,
0:02:40 > 0:02:44teeny weeny, miniscule, microscopic.
0:02:44 > 0:02:49'..put into your salad bowl, then add a handful of capers and several anchovies.'
0:02:49 > 0:02:52Really just put these in, they are fantastic.
0:02:52 > 0:02:55One for...me!
0:02:55 > 0:02:58I could eat these all day like a seagull,
0:02:58 > 0:03:00gulping them down.
0:03:00 > 0:03:06'Chop up a generous amount of tarragon, curly parsley and chives.
0:03:09 > 0:03:12'Slice up the new potatoes and add to the bowl
0:03:12 > 0:03:16'along with a twist of black pepper and four big dollops of mayonnaise.'
0:03:17 > 0:03:22I know this is going to be... really, really good.
0:03:22 > 0:03:23'Add the quails' eggs...'
0:03:23 > 0:03:28Mix it properly so that when you take a bite, you have got everything on it -
0:03:28 > 0:03:31all the herbs, the anchovy, a caper sticking on the bottom,
0:03:31 > 0:03:34a piece of onion sticking on the side.
0:03:34 > 0:03:37You are getting everything with each mouthful.
0:03:37 > 0:03:41'Finally, a scattering of parsley and a touch of olive oil.'
0:03:49 > 0:03:52You can really taste the new potatoes - sweet, firm...
0:03:52 > 0:03:55delicious in texture, and all around
0:03:55 > 0:03:59are interesting little things with creamy, glossy mayonnaise.
0:03:59 > 0:04:01It's a wonderful summer salad.
0:04:08 > 0:04:13I'm mad about summer herbs and, in my opinion, they're totally under-used in this country.
0:04:13 > 0:04:16We just don't cook with them enough,
0:04:16 > 0:04:18but I know that they can liven up any lunch.
0:04:19 > 0:04:26Herbs are in season right now, and it's not just the common cultivated ones that are available.
0:04:26 > 0:04:33I've come to the holistic hotspot that is Glastonbury, to meet wild herb hunter/gatherer, Pat Barki.
0:04:35 > 0:04:36- Pat.- Hello, Val!
0:04:36 > 0:04:39- The White Witch of Glastonbury. - Yes, you made it.
0:04:39 > 0:04:43A great morning for looking for wild herbs and medicines.
0:04:43 > 0:04:46Absolutely, it's all full and lush!
0:04:46 > 0:04:50'Pat learnt everything she knows about herbs from her grandmother
0:04:50 > 0:04:54'and was foraging in the fields and hedgerows from an early age.'
0:04:54 > 0:04:59As a little girl, you enjoyed it or thought, "Oh God, I have got to go out herbing with Granny again?"
0:04:59 > 0:05:02That's a good question. When I was a teenager,
0:05:02 > 0:05:06and I used to smell like mucky old bits of bark and root,
0:05:06 > 0:05:11- and all the other lasses...- Were the boys pointing at you saying, "There is the weird girl with sticks
0:05:11 > 0:05:14"in her hair, and she has always got grass stains on her knees?
0:05:14 > 0:05:17- "I can't take her to the school dance."- You know, too true.
0:05:17 > 0:05:21Pat's convinced that wild herbs are just as tasty as the cultivated
0:05:21 > 0:05:28'ones we can buy at the shops, so she's the perfect person to show me what I can and can't eat.'
0:05:28 > 0:05:31If we stopped right here, what could you immediately pick up?
0:05:31 > 0:05:34Right here, plantain.
0:05:35 > 0:05:37Slightly bitter.
0:05:37 > 0:05:39Tastes a tiny bit of mushrooms.
0:05:39 > 0:05:44'I'm as greedy as the next man, but I've got to say, even I'm a bit sceptical about this.
0:05:44 > 0:05:47'It just looks like a field of grass to me.'
0:05:47 > 0:05:49Here's a little bit of red clover.
0:05:54 > 0:05:57- Mooo!- There you are, beautiful milk!
0:05:57 > 0:05:58SHE LAUGHS
0:05:59 > 0:06:01Wild sorrel.
0:06:03 > 0:06:06It's not quite as sharp as cultivated sorrel.
0:06:06 > 0:06:08- No.- But perfectly tasty.
0:06:08 > 0:06:12It is, indeed. Surprise, surprise! SHE LAUGHS
0:06:12 > 0:06:18Sticky willy. We used to stick it in everybody's hair when we were at school, or on people's back.
0:06:18 > 0:06:21I had no idea that that was edible.
0:06:21 > 0:06:24Go on, open wide. There you are, darling. Yum yum.
0:06:24 > 0:06:28Do you know something? That is really not bad at all.
0:06:28 > 0:06:32- No!- You could simply fry it up and eat it like a vegetable with butter and black pepper on it.
0:06:32 > 0:06:37- You could, darling. - 'It's brilliant that all these things are really edible.'
0:06:37 > 0:06:41- Cow parsley.- Cow parsley. - But its other name is wild chervil.
0:06:41 > 0:06:45- This grows absolutely everywhere. - Everywhere across England.
0:06:46 > 0:06:49Really fantastic. They would kind of lift dishes.
0:06:49 > 0:06:51That would go well with fish.
0:06:51 > 0:06:54Now here we have vetch. Open wide, darling.
0:06:54 > 0:06:57'I could get used to this.'
0:06:58 > 0:07:01- That has got a beany quality to it.- Yes.
0:07:01 > 0:07:03Isn't that fabulous?
0:07:03 > 0:07:07I can still see the gate from here and I've had six courses already!
0:07:08 > 0:07:12These hedgerow herbs are surprisingly delicious,
0:07:12 > 0:07:15but I'm keen to find out what they taste like when cooked.
0:07:15 > 0:07:20So, for lunch we're conjuring up two types of ricotta and herb ravioli -
0:07:20 > 0:07:24one made with wild herbs and the other made with cultivated.
0:07:26 > 0:07:29I did expect your cottage to be made of gingerbread.
0:07:29 > 0:07:35Close. Almost except that wise women are wonderful people and we make all wonderful, good things.
0:07:35 > 0:07:37Where did wise woman come from?
0:07:37 > 0:07:42We understand the qualities of all the wild and wonderful growing things and how to use them.
0:07:45 > 0:07:47I'm making a simple pasta dough.
0:07:47 > 0:07:50It's pasta flour, semolina,
0:07:50 > 0:07:53'two whole eggs and four yolks whizzed up in a blender.'
0:07:55 > 0:07:59I want it not to be sticky, but just kind of coming together.
0:08:00 > 0:08:03'Once thoroughly mixed, roll into a ball.'
0:08:03 > 0:08:06Do you pour spells into the pot when you're cooking?
0:08:06 > 0:08:10I pour a little love into my food so, if that's a spell, yes.
0:08:12 > 0:08:15'Cover in clingfilm and leave to chill for an hour.
0:08:15 > 0:08:20'Whilst Pat sorts through our foraged herbs, I make the filling for ravioli number one.
0:08:20 > 0:08:26'The fresh ricotta cheese is simple and subtle, and will allow the flavours of the herbs to shine.
0:08:26 > 0:08:29'I'm using basil, mint and marjoram.'
0:08:30 > 0:08:34The smell of these three together is really powerful.
0:08:36 > 0:08:40Add the chopped herbs to the ricotta, along with lemon zest,
0:08:40 > 0:08:45black pepper, a handful of freshly grated parmesan and a glug of olive oil.
0:08:45 > 0:08:48Herbs in summer, I just can't stop using them.
0:08:48 > 0:08:50Well guessed.
0:08:52 > 0:08:55That's going to be our ravioli.
0:08:55 > 0:08:56Perfect.
0:08:56 > 0:09:02'Now for the wise woman ravioli.' Do they need washing, these herbs?
0:09:02 > 0:09:04They've been washed by the rain this morning.
0:09:04 > 0:09:08They have been washed by the rain. Weed on by rabbits?
0:09:08 > 0:09:11- I wouldn't have said so, no. - OK, fine. No washing.
0:09:11 > 0:09:16And for this filling, I'm using lemony wild sorrel, cow parsley and flavourful vetch.
0:09:18 > 0:09:20That is the two ravioli fillings done.
0:09:21 > 0:09:23Witchy...
0:09:23 > 0:09:24normal.
0:09:24 > 0:09:29- No, no, no, no, no, the old wise folk.- OK.
0:09:29 > 0:09:31'Sorry, got the lingo wrong.
0:09:31 > 0:09:35'Feed the chilled dough through a pasta maker and form the ravioli.'
0:09:35 > 0:09:38Then very simply,
0:09:38 > 0:09:41pull the top over the bottom. Hedgerow witchy ravioli.
0:09:41 > 0:09:46- Wise woman ravioli.- 'Erm, best concentrate on what I'm doing.'
0:09:46 > 0:09:49That looks like Michelin-star ravioli to me.
0:09:49 > 0:09:53- I don't know about Michelin star. - Oh, it's...
0:09:53 > 0:09:55That one wasn't!
0:09:55 > 0:09:56'Talk about karma!'
0:09:58 > 0:10:01'The cultivated herb ravioli cooks in gently bubbling water
0:10:01 > 0:10:06'for three minutes, and is dressed with garlic-infused oil and parmesan.'
0:10:13 > 0:10:16- Mmm.- Mmm.
0:10:16 > 0:10:20- Absolutely gorgeous.- I have to say, I am very happy with that pasta.
0:10:20 > 0:10:22I am, too. It's delicious.
0:10:22 > 0:10:26I've never cooked hedgerow ravioli before.
0:10:26 > 0:10:30And hopefully, this is going to convince me.
0:10:30 > 0:10:32This is an exciting time.
0:10:32 > 0:10:38The wild herb ravioli is dressed with garlicky hedge-infused oil,
0:10:38 > 0:10:41parmesan and a scattering of pretty vetch flowers.
0:10:41 > 0:10:45It's a beautiful looking presentation, I think that's gorgeous.
0:10:48 > 0:10:51That is spectacular.
0:10:51 > 0:10:53I didn't expect them to deliver such an...
0:10:55 > 0:10:58..original taste. I am really pleased with that.
0:10:58 > 0:11:01That is one of the things I will always remember.
0:11:01 > 0:11:03It really delivers.
0:11:03 > 0:11:06- Mamma nature's ravioli.- Absolutely.
0:11:06 > 0:11:08- To Mamma nature.- Mamma nature!
0:11:08 > 0:11:15So, tasty hedgerow herbs make for a great free lunch, and you don't have to be spellbound to find them.
0:11:21 > 0:11:27If foraging's not for you, parsley and mint are fantastic right now, and there's nothing better
0:11:27 > 0:11:35on a hot day than a herby salad, and my Lebanese-inspired tabouleh is a real summer favourite.
0:11:36 > 0:11:39Soak bulgar wheat in just boiled water for 20 minutes.
0:11:42 > 0:11:48Deseed and finely dice a couple of vine tomatoes along with a small red onion.
0:11:51 > 0:11:54Now for the heavenly herbs.
0:11:54 > 0:11:57Shred a large bunch of flat leaf parsley...
0:11:59 > 0:12:02..and a small handful of fresh mint.
0:12:03 > 0:12:05Mix the whole lot together.
0:12:07 > 0:12:11Add the bulgar wheat, along with the juice of a lemon, salt
0:12:11 > 0:12:13and plenty of olive oil.
0:12:19 > 0:12:22All about summer herbs. Tabbouleh.
0:12:22 > 0:12:25Simple and totally delicious.
0:12:30 > 0:12:35There's nothing better on a hot day than a refreshing drink,
0:12:35 > 0:12:38and making your own can add a new dimension to your lunch.
0:12:38 > 0:12:42Here are my top tips for summer's tastiest tipples.
0:12:43 > 0:12:47Scrumpy doesn't have to leave you sozzled.
0:12:47 > 0:12:49Mix with elderflower cordial...
0:12:50 > 0:12:52..and soda water.
0:12:53 > 0:12:56That is very, very delicious indeed.
0:12:57 > 0:13:01Red wine can be great on a hot day, too.
0:13:01 > 0:13:04The lighter ones are fantastic chilled.
0:13:07 > 0:13:10How about a Mexican twist on lager and lime?
0:13:10 > 0:13:13Salt the rim of a glass, squeeze in the juice of two limes.
0:13:13 > 0:13:16This packs a real lime punch.
0:13:16 > 0:13:18Very, very, very zingy.
0:13:18 > 0:13:21That's what you need on a swelteringly hot day.
0:13:23 > 0:13:25And finally, top up with light lager.
0:13:29 > 0:13:32Limey, fizzy, salty.
0:13:34 > 0:13:37I tend not to drink at lunch times because I get a bit tiddly
0:13:37 > 0:13:40and can't really achieve anything in the afternoon.
0:13:40 > 0:13:43So how about a non-alcoholic elderflower cordial?
0:13:43 > 0:13:47A good bit of mint. Squeeze it a bit to get all the mintiness going.
0:13:52 > 0:13:56And it's not just cold drinks that quench the thirst at lunchtime.
0:13:56 > 0:13:58Mint tea. It's a wonderful thing to drink.
0:14:00 > 0:14:04A glass with a little handle to stop you burning your sensitive fingertips.
0:14:05 > 0:14:10Add fresh mint, sugar to taste and top up with gunpowder tea.
0:14:15 > 0:14:17Mmm. Minty and sweet.
0:14:22 > 0:14:26Nothing says summer to me more than the sound of a pea being
0:14:26 > 0:14:31popped from its pod, and they're a great lunchtime munch.
0:14:31 > 0:14:34Fresh peas are one of summer's great seasonal treats,
0:14:34 > 0:14:38but you have to pounce on them, as they're not around for long.
0:14:39 > 0:14:44And deep in the heart of the Forest of Dean, there's a Gardening Club who believe
0:14:44 > 0:14:48there is nothing quite like a fresh pea straight from the garden.
0:14:48 > 0:14:52- Hello, pleased to meet you. - Pleased to meet you. Hi, Jean.
0:14:52 > 0:14:54- Pleased to meet you. - You are pea fanatics.
0:14:54 > 0:14:58Rob and Jean are members of Bream Gardening Club, who believe
0:14:58 > 0:15:02in swapping seeds in order to keep vegetable varieties alive.
0:15:02 > 0:15:06It's kind of a pea jungle here. I've never seen one of those.
0:15:06 > 0:15:08We don't really know what it is.
0:15:08 > 0:15:13The seed originated with my great great grandfather and it has been passed down through the family.
0:15:13 > 0:15:17Was it written into his will that this must keep going?
0:15:17 > 0:15:20We enjoy it. It is a bit different so we want to keep it going.
0:15:21 > 0:15:26The group are growing about 20 different varieties of peas between them.
0:15:26 > 0:15:29You've got to open them the right way. Got to pop them right, haven't you?
0:15:29 > 0:15:33Lovely. Takes me back to my childhood. Really nice, isn't it?
0:15:33 > 0:15:37- When you went along grandad's pea row.- That's right.
0:15:37 > 0:15:39Can we all try the kelvedon wonder?
0:15:39 > 0:15:42- More pea flavour. - How do you define pea flavour, then?
0:15:42 > 0:15:47I would say that was a stronger pea in every respect. A blue pea.
0:15:47 > 0:15:49- Very interesting. - Perhaps more of a meal.
0:15:49 > 0:15:51A little bit like broad beans.
0:15:51 > 0:15:53It's a very different flavour.
0:15:53 > 0:15:57- Is the club a competitive community? - We do have a summer show.
0:15:57 > 0:16:03- They're always trying to outdo one another, aren't they? - Not War and "Peas".- No!
0:16:05 > 0:16:08Peas are rich in protein, carbohydrates, and fibre.
0:16:08 > 0:16:13They lose their sweetness quickly when picked, meaning they really are best eaten fresh.
0:16:15 > 0:16:23Us Brits consume 100,000 tons of frozen peas a year and I think we've forgotten that, in season,
0:16:23 > 0:16:25they're available fresh, and taste far better
0:16:25 > 0:16:28so I'm hitting town with club member Gerald to spread the word.
0:16:30 > 0:16:32The wife says I terrify people.
0:16:32 > 0:16:35You are the most unterrifying man I have ever met.
0:16:35 > 0:16:40- I've never had them raw, mind. - Haven't you? There is a first time for everything, my love.
0:16:42 > 0:16:44Let's see what we can do.
0:16:44 > 0:16:46Do you like peas? No, not at all? No.
0:16:46 > 0:16:48- Not one?- No.- One tiny little pea?
0:16:48 > 0:16:50Would you try a fresh pea?
0:16:50 > 0:16:53- Have a pea.- No, no. - They're better cooked, innit?
0:16:53 > 0:16:55Fresh summer peas.
0:16:55 > 0:16:56I'll keep eating!
0:16:58 > 0:17:03- The frozen ones, they say they're better than fresh ones.- Lies.
0:17:03 > 0:17:05SHE LAUGHS
0:17:08 > 0:17:10- Eat it, yes?- Yes.
0:17:10 > 0:17:11Not bad.
0:17:11 > 0:17:15- Now there was a boy who hasn't ever seen a pea in a pod.- There you go.
0:17:15 > 0:17:18- Nice.- Anything else you would like to take while you're on your way?
0:17:18 > 0:17:20They are sweet and lovely.
0:17:20 > 0:17:22- Do you buy frozen peas?- Yes.
0:17:22 > 0:17:24- Do you ever buy fresh peas? - No, not ever.
0:17:26 > 0:17:28- Yes. Yummy. - That's yummy and tasty.- Yes.
0:17:28 > 0:17:31- Are you a convert? - Yes, no, they're lovely.
0:17:31 > 0:17:34Now is the time to be eating these. It's summertime, there are a lot around.
0:17:34 > 0:17:38I don't know anybody who don't like peas.
0:17:38 > 0:17:42- My wife ain't that keen on them... - Oh, really? There is dissension?
0:17:42 > 0:17:46It is my fault because I love peas and I will have peas every meal.
0:17:46 > 0:17:50Do you think you should just stop talking about peas all the time?
0:17:50 > 0:17:52All right.
0:17:52 > 0:17:55Not now, but when you go home.
0:17:57 > 0:18:01No-one can deny that peas are marvellous eaten straight from the pod,
0:18:01 > 0:18:06but I want to show the Bream Gardening Club that peas don't have to be eaten just as a side dish.
0:18:06 > 0:18:10For lunch, I'm going to make them a delicious stew
0:18:10 > 0:18:14using my very favourite summer ingredient - octopus.
0:18:14 > 0:18:16How do you feel about octopus and peas?
0:18:16 > 0:18:22- I'll let you know later.- There will be green peas and pink octopus, and it's quite a nice thing to look at.
0:18:22 > 0:18:25Well, the tasting will discover that.
0:18:25 > 0:18:29- I hope to please you.- And I won't be too shy to say if I don't like it.
0:18:29 > 0:18:32You're a very vocal man. I'm sure I will know if you don't.
0:18:32 > 0:18:36You certainly will, I shan't beat about the bush!
0:18:37 > 0:18:40Whilst I slice up 12 large spring onions and a bulb
0:18:40 > 0:18:45of homegrown garlic, Gerald pods 300 grams of the club's various peas.
0:18:47 > 0:18:51You don't want to be out the back all the time or anything like that.
0:18:51 > 0:18:53Come on, give us a chance!
0:18:54 > 0:18:57Fry the onions and garlic in a glug of olive oil.
0:18:58 > 0:19:00Now onto Gerald's favourite.
0:19:01 > 0:19:05I'm going to cut up the octopus, this terrifying beast.
0:19:05 > 0:19:07I hope I can win you over with this.
0:19:07 > 0:19:10- I don't want to be rude and that. - Be as rude as you like.
0:19:10 > 0:19:14- Have you rinsed it, or put it in salt water?- It is thoroughly rinsed.
0:19:16 > 0:19:20When the onions and garlic are browned, remove from the heat.
0:19:20 > 0:19:23I want to get this nearly smoking hot.
0:19:23 > 0:19:25Yes. Like doing Yorkshire pudding.
0:19:26 > 0:19:29The sliced octopus goes into the pan.
0:19:29 > 0:19:31- What would your wife say? - She wouldn't look at it.
0:19:31 > 0:19:33It's changing colour. It's going pink.
0:19:33 > 0:19:38Add bay leaves, thyme and peppercorns, along with the cooked onions and garlic.
0:19:38 > 0:19:43Octopus is full of water so doesn't need any extra liquid.
0:19:44 > 0:19:49Pop a lid on it. An hour-and-a-half, that will be beautifully tender.
0:19:49 > 0:19:52I seem to have gone off my food all of a sudden!
0:19:53 > 0:19:55To finish the dish,
0:19:55 > 0:20:01remove the octopus and reduce the juice until it's the consistency of single cream.
0:20:01 > 0:20:03Squeeze in half a lemon,
0:20:03 > 0:20:07return the octopus and add the peas, and cook for five minutes.
0:20:08 > 0:20:11If Gerald called this rubbery, I wouldn't believe him.
0:20:11 > 0:20:16Finally, give it a splash of olive oil and a scattering of fennel tops.
0:20:20 > 0:20:24Sardinian octopus with peas.
0:20:24 > 0:20:26Wowee.
0:20:26 > 0:20:29- Marvellous.- Now sit down, Gerald.
0:20:29 > 0:20:32Just in case. I don't want you keeling over!
0:20:35 > 0:20:37Ooh! Those peas look beautiful.
0:20:37 > 0:20:39Come and have a taste.
0:20:55 > 0:20:58In fairness to you, I'm going to say this -
0:20:58 > 0:21:01it is very, very nice and tasty.
0:21:01 > 0:21:06- Gerald, I have to say that you have made my year.- Have I?- Yeah.
0:21:06 > 0:21:10It is nice, and to show you I really mean it, I'm going to have another piece.
0:21:10 > 0:21:14My husband will never believe it. I've had garlic and...
0:21:14 > 0:21:17whatever that is! Octopus!
0:21:17 > 0:21:20To all of you, thanks for a really fun day. It's been brilliant.
0:21:20 > 0:21:24- The Bream Gardening Club, cheers. - ALL: Cheers!
0:21:30 > 0:21:35One of my favourite light lunches, is a pea, fresh goat's cheese and mint salad.
0:21:39 > 0:21:44Boil fresh young peas rapidly for a couple of minutes and blanch in iced water.
0:21:44 > 0:21:49This ensures that they don't overcook and preserves their vibrant colour.
0:21:50 > 0:21:55Deseed and chop a red chilli along with a clove of garlic and add to the peas.
0:21:59 > 0:22:03Give it a pinch of salt, a glug of olive oil and a squeeze of lemon.
0:22:06 > 0:22:12Crumble in fresh goat's cheese, tear in the mint, and finish with a dash of good olive oil.
0:22:16 > 0:22:20That's a wonderful combination. Incredibly simple.
0:22:20 > 0:22:23A great little lunch in itself.
0:22:23 > 0:22:25I'm really pleased with that.
0:22:28 > 0:22:32If peas don't pack a punch for you, the shops and markets
0:22:32 > 0:22:37are overflowing with seasonal tasty treats to load into your lunchbox.
0:22:39 > 0:22:41Keep your cool with classic cucumbers.
0:22:41 > 0:22:45You can't beat a good old cucumber sandwich, but if you want to be
0:22:45 > 0:22:49a little bit fancier, how about making a chilled cucumber soup?
0:22:50 > 0:22:53For me, juicy nectarines smack of summer.
0:22:53 > 0:22:56Great eaten simply, just as they are.
0:22:57 > 0:23:03Lobsters are plentiful at this time of year and they can make the lightest of lunches.
0:23:03 > 0:23:08My favourite is lobster with melon and curried mayonnaise -
0:23:08 > 0:23:11a retro, fishy take on Coronation chicken.
0:23:11 > 0:23:14Dispatch the lobster humanely by freezing for two hours
0:23:14 > 0:23:19to make sure it is unconscious, and then place into boiling water.
0:23:19 > 0:23:21Once it's bubbling again, turn off the heat
0:23:21 > 0:23:24and leave to cook for 12 minutes.
0:23:27 > 0:23:30While the lobster cools, make the curried mayonnaise.
0:23:33 > 0:23:36Place two egg yolks in a blender along with Dijon mustard,
0:23:36 > 0:23:40mild curry powder, tarragon vinegar and blend.
0:23:42 > 0:23:46Add sunflower oil and a touch of olive oil for extra flavour.
0:23:47 > 0:23:51The mayonnaise should hold its own, but not be rigid.
0:23:52 > 0:23:56Add salt, pepper and a squeeze of lime.
0:23:57 > 0:24:00Remove the meat from the lobster and slice into chunks.
0:24:03 > 0:24:05Add the curried mayo and mix.
0:24:07 > 0:24:13Serve on a base of ripe cantaloupe melon, and finish with chives and a dash of olive oil.
0:24:13 > 0:24:16Lobster and melon, delicious!
0:24:23 > 0:24:27Lavender is a flower that really makes me think of summer
0:24:27 > 0:24:30with its thick heady aroma and that fantastic vibrant colour.
0:24:30 > 0:24:34It doesn't just look and smell good, it is brilliant for cooking with, too.
0:24:34 > 0:24:37I'm going to use these flowers to make
0:24:37 > 0:24:42floaty little tiny lavender scented meringues with cream in the middle.
0:24:45 > 0:24:51Which are the perfect sweet treat to serve with coffee after a lazy, long lunch.
0:24:51 > 0:24:55Take four heads of lavender and pound to release
0:24:55 > 0:24:59'its scent and flavour.' You really want to give them
0:24:59 > 0:25:02a good grinding and a pounding and a mincing and a bashing,
0:25:02 > 0:25:04and a thorough pulverising.
0:25:06 > 0:25:09Add two egg whites to a bowl and whisk vigorously.
0:25:15 > 0:25:20The white should be stiff, so when you turn the bowl upside-down, they don't fall out.
0:25:20 > 0:25:22That's about right.
0:25:23 > 0:25:26Gradually add 100 grams of caster sugar...
0:25:29 > 0:25:31..and the pounded lavender.
0:25:31 > 0:25:37These meringues are certainly going to be lavendery in taste, but I want them to be lavendery in colour.
0:25:37 > 0:25:40That is where this food dye comes in.
0:25:40 > 0:25:44I'm using food colouring paste designed for cake decoration.
0:25:48 > 0:25:52Spoon the luscious lavender meringue into a piping bag.
0:25:53 > 0:25:57Put the nozzle pretty flat to the paper, give it a good squeeze
0:25:57 > 0:26:01and then pull away fast and you will get a nice little peak.
0:26:02 > 0:26:06Don't make them too large. The point is they should be plucked from the plate.
0:26:06 > 0:26:08Pick up the whole thing and ram it in.
0:26:14 > 0:26:18Whack them in the oven. Just preheat it to 130, turn it down to 100,
0:26:18 > 0:26:21and cook them for two hours.
0:26:21 > 0:26:23Now the filling -
0:26:23 > 0:26:27simply whip together fresh double cream and a little icing sugar.
0:26:30 > 0:26:34When the meringues are completely cooled, they're ready to be filled.
0:26:35 > 0:26:39Take a little lavender half and pop on a spoonful of cream.
0:26:39 > 0:26:42Squidge.
0:26:45 > 0:26:48I just have to check and see they are not poisonous.
0:26:48 > 0:26:50They're not.
0:26:52 > 0:26:55I guarantee that these super little sweets
0:26:55 > 0:26:59will add a little bit of sparkle at the end of your lovely lunch.
0:27:02 > 0:27:06So, this weekend, spruce up the garden furniture, kick back,
0:27:06 > 0:27:09and linger over summer's long, lazy lunches.
0:27:10 > 0:27:14# I can see clearly now the rain has gone
0:27:19 > 0:27:22# I can see all obstacles in my way
0:27:25 > 0:27:28# It's gonna be a bright
0:27:28 > 0:27:29# Bright
0:27:29 > 0:27:33# Bright sunshiney day... #
0:27:34 > 0:27:37Next time, I'll be making super quick summer suppers...
0:27:40 > 0:27:41Wow.
0:27:41 > 0:27:45..getting my tongue around some exotic tomatoes.
0:27:45 > 0:27:48Amazing! That's absolutely mental.
0:27:49 > 0:27:51..tickling trout in Scotland.
0:27:51 > 0:27:53Whoa!
0:27:53 > 0:27:55I didn't expect that!
0:27:56 > 0:27:59Again, again, I panicked again!
0:27:59 > 0:28:02..and showing you how to liven up your leftovers.
0:28:02 > 0:28:06It's a kind of take on egg and chips. That's a cracker.
0:28:23 > 0:28:29Subtitles by Red Bee Media Ltd
0:28:29 > 0:28:32E-mail subtitling@bbc.co.uk