0:00:02 > 0:00:05'Summer, the most exciting time for the seasonal cook, is here.
0:00:05 > 0:00:08'Mother Nature's summer goodies are all around us,
0:00:08 > 0:00:13'and the choice of ingredients leaves me dizzy with ideas.'
0:00:13 > 0:00:15Mmm!
0:00:15 > 0:00:20'I'm Valentine Warner, chef by trade, greedy by nature.
0:00:22 > 0:00:26'From barbecues to picnics, lunches and teas, no seasonal ingredient
0:00:26 > 0:00:31'will escape my clutches, as I show you What To Eat Now.'
0:00:32 > 0:00:34I won, I won!
0:00:34 > 0:00:35I don't believe it!
0:00:35 > 0:00:40'On tonight's show, it's all about suppers.
0:00:40 > 0:00:45'I'll be rustling up meals that are both speedy and ultra-tasty,
0:00:45 > 0:00:49'leaving you more time to savour the evening sunshine.'
0:00:49 > 0:00:51Mmm-mmm-mmm.
0:00:51 > 0:00:54'I'll be tickling trout in Scotland...'
0:00:54 > 0:00:56Whoa!
0:00:56 > 0:00:58Now, I didn't expect that!
0:00:58 > 0:01:00'..livening up your leftovers...'
0:01:00 > 0:01:02It tastes like heaven.
0:01:02 > 0:01:05'..and going on a quest to find the tastiest tomatoes of all.'
0:01:05 > 0:01:07I'm going to finish this one.
0:01:07 > 0:01:09Who am I to prevent you?!
0:01:19 > 0:01:24'Summer evenings are there to be enjoyed, and slaving over a hot stove
0:01:24 > 0:01:29'for hours on end just isn't part of the plan.
0:01:29 > 0:01:32'Supper is my favourite meal, especially in the summer season,
0:01:32 > 0:01:36'because food this fresh doesn't need to be messed around.
0:01:38 > 0:01:43'I'm going to show you summer recipes that are light on time but full of flavour.'
0:01:43 > 0:01:47Courgettes for me are really summery, but don't forget the flowers - they're edible,
0:01:47 > 0:01:49and I'm going to stuff them...
0:01:49 > 0:01:53'..and make crispy, deep-fried courgette flowers.
0:01:53 > 0:01:58'Slice up creamy buffalo mozzarella, give it a twist of black pepper
0:01:58 > 0:02:01'and lay an anchovy fillet on top.'
0:02:01 > 0:02:05This is crispy, melty, salty. It's all good stuff.
0:02:05 > 0:02:10These are terribly fragile, so you've just got to find the opening
0:02:10 > 0:02:15with the sensitivity of a doctor investigating earache.
0:02:15 > 0:02:18Trying desperately not to tear it.
0:02:18 > 0:02:20The little passenger popped in.
0:02:20 > 0:02:23'And then simply seal the flower with a twist.'
0:02:23 > 0:02:27Those are done, and these are going to be dipped in batter and deep fried
0:02:27 > 0:02:30so you have this crunchy batter, soft courgette,
0:02:30 > 0:02:36and break it open and hot mozzarella comes out and burns your chin and stretches all over the place.
0:02:36 > 0:02:37Kind of amazing.
0:02:37 > 0:02:40'Now for the batter that will coat the courgettes.
0:02:40 > 0:02:44'Sift flour and bicarbonate of soda into a bowl.
0:02:44 > 0:02:49'Whisk an egg and add a couple of spoonfuls to the mix.
0:02:49 > 0:02:52'Then pour in some chilled lager.'
0:02:52 > 0:02:55Lots of bubbles to make a light, crispy batter.
0:02:57 > 0:03:01'Roll the courgettes in seasoned flour to help the batter bind them.'
0:03:01 > 0:03:04Look at these little sceptres of joy.
0:03:04 > 0:03:09'Give them a good coating of the light batter and deep fry for a couple of minutes.'
0:03:09 > 0:03:13They're all frizzling away. They need a lot of love and attention.
0:03:13 > 0:03:17When you're turning them, be very careful not to jab a hole in them,
0:03:17 > 0:03:21or they'll swamp with oil and you'll end up with a disaster.
0:03:22 > 0:03:24Armoured and crispy, there they go.
0:03:24 > 0:03:30What an amazing thing to eat, courgette flowers with mozzarella.
0:03:30 > 0:03:35These are so good primarily because they're deep-fried!
0:03:38 > 0:03:42Melty, tangy anchovy, really fantastic.
0:03:43 > 0:03:45That's delicious.
0:03:50 > 0:03:54'I've been mad about fishing ever since I was little, and can't think
0:03:54 > 0:04:00'of anything I'd like more for supper than a tasty, fishy feast.'
0:04:00 > 0:04:04During the summer months, I have a love affair with trout,
0:04:04 > 0:04:07watching them, fishing for them, cooking them.
0:04:07 > 0:04:10But there's one bit of mythical river lore I've never seen,
0:04:10 > 0:04:15the stuff of children's stories - trout tickling.
0:04:15 > 0:04:20'So I've come to East Lothian to meet former gamekeeper Jimmy McLaughlin,
0:04:20 > 0:04:24'who's been tickling trout in these rivers all his life.'
0:04:24 > 0:04:27Are you Jimmy, half heron, half otter?
0:04:27 > 0:04:29That's the man, nice to meet you.
0:04:29 > 0:04:32Nice to meet you too. I feel like I'm eight, I'm so excited.
0:04:32 > 0:04:34Good, I'm quite excited myself.
0:04:34 > 0:04:37- Show me the secret. - We'll just have to go for it.
0:04:37 > 0:04:39- Great.- Let's do it.
0:04:39 > 0:04:43'It's only legal to catch trout in England and Wales with a fishing rod.
0:04:43 > 0:04:46'But in Scotland, if you have a Government licence
0:04:46 > 0:04:50'and the go ahead of the person who owns the fishing rights, then tickling is allowed.'
0:04:50 > 0:04:53From this minute, I'm now getting a lesson from the master.
0:04:53 > 0:04:59Just feel along under the ledge. "Oh, what's that? Something slimy."
0:04:59 > 0:05:02Try and work out what end you're at,
0:05:02 > 0:05:05cup your hands round it gently,
0:05:05 > 0:05:11a wee bit of pressure at the back of the head with your forefinger and thumb, and gently lift it out.
0:05:11 > 0:05:17Just take a slow walk up here, very calm, and watch in the river and see what we can see.
0:05:17 > 0:05:22'The trick to tickling is to scare the fish into seeking shelter under rocks,
0:05:22 > 0:05:24'then using your hands to trap and catch them.'
0:05:24 > 0:05:27I can't wait.
0:05:27 > 0:05:33If I see this today, I'll be amazed.
0:05:33 > 0:05:36'On first sight, it's looking good.'
0:05:36 > 0:05:39Yeah, yeah, there's lots of trout everywhere.
0:05:40 > 0:05:43It's teeming.
0:05:43 > 0:05:47'If we don't manage to catch a trout in here, there's something wrong.'
0:05:47 > 0:05:49There's the classic example.
0:05:49 > 0:05:53- Can you see all the silt coming out from underneath that rock?- Yeah.
0:05:53 > 0:05:55- What does that tell you? - There's a fish in there.
0:05:55 > 0:05:59- There's a fish in there, so... - 'Here goes.'
0:06:00 > 0:06:03That's you!
0:06:03 > 0:06:07There's one under here, and I'm following it up.
0:06:07 > 0:06:09It's gone!
0:06:09 > 0:06:14'Seems the first chance of supper has escaped our clutches.'
0:06:15 > 0:06:19Anywhere you think there could be a trout, that's where you have to look.
0:06:19 > 0:06:23'I don't think this is going to be as easy as I first thought.'
0:06:23 > 0:06:26- Jimmy, this is addictive. - Yes, I know.
0:06:26 > 0:06:29- I haven't even had my hands on a trout yet!- That's what happens,
0:06:29 > 0:06:32on a beautiful day like this, you can come walking up the river...
0:06:32 > 0:06:38All the time I've wasted bicycling and kite-flying, I could have been trout tickling!
0:06:38 > 0:06:40Let's have a look under here.
0:06:40 > 0:06:43Do you occasionally find horrors under the bank?
0:06:43 > 0:06:49I've had mink, eels, rats... You soon learn quickly enough when you're tickling away what's not a trout.
0:06:49 > 0:06:54- Something hairy, get out?- Yes, anything like that, just get out.
0:06:54 > 0:06:58We have to get one. I feel very predatory, Jimmy.
0:06:58 > 0:07:00Arrr!
0:07:03 > 0:07:05Agh! Woah!
0:07:05 > 0:07:08I didn't expect that!
0:07:08 > 0:07:12That was hilarious! I found a very big trout.
0:07:12 > 0:07:17- Well done.- Oh, my God, that was a really decent fish.
0:07:17 > 0:07:19Get back under, he's maybe still there.
0:07:19 > 0:07:22We may have been lucky and he's come down to see me.
0:07:22 > 0:07:24It's gone.
0:07:24 > 0:07:27I just got the shock of a lifetime.
0:07:27 > 0:07:31I thought I would approach this, "I've got a trout, get one out..."
0:07:31 > 0:07:35It just moved and I just behaved like a huge, big girl.
0:07:35 > 0:07:37JIMMY LAUGHS
0:07:37 > 0:07:40That is amazingly embarrassing.
0:07:40 > 0:07:42I was expecting to see a big water rat!
0:07:42 > 0:07:45You know what they say about southerners being big girly blouses?
0:07:45 > 0:07:49We'll just have to big-girl's-blouse it up into this next pool.
0:07:50 > 0:07:55'I don't think Jimmy's that impressed with my tickling skills, and frankly, neither am I.'
0:07:55 > 0:07:58We have to get one.
0:07:58 > 0:08:02Whoa! Again, again, I panicked again!
0:08:02 > 0:08:05I can't believe it!
0:08:05 > 0:08:07Oh, my God!
0:08:07 > 0:08:10Come on, Warner, you big pussy!
0:08:10 > 0:08:12Tickle, tickle!
0:08:14 > 0:08:16There we go.
0:08:16 > 0:08:19Got one, I think.
0:08:19 > 0:08:23I've got a small one, a wee baby brown trout.
0:08:23 > 0:08:27Not what were looking for, but nonetheless, a trout.
0:08:27 > 0:08:29- You got one.- I did.
0:08:29 > 0:08:31You have been tickled.
0:08:31 > 0:08:33That is fantastic.
0:08:33 > 0:08:36It's not a myth, it's a reality.
0:08:36 > 0:08:38There we go.
0:08:38 > 0:08:41'Jimmy's wee trout is too small for us to eat,
0:08:41 > 0:08:45'and as he knows how difficult it is to catch trout by tickling,
0:08:45 > 0:08:51'he's brought along a whopper that he caught by rod in this river earlier today.'
0:08:51 > 0:08:56Jimmy, I'm going to make trout with samphire, then beurre blanc, a little butter sauce.
0:08:56 > 0:09:00- Lovely.- Pretty simple, but a kind of classy dinner.
0:09:00 > 0:09:03- Can I leave you with the filleting? - Certainly, I will do that for you.
0:09:03 > 0:09:07'Whilst Jimmy fillets the beautiful trout, I prepare my beurre blanc,
0:09:07 > 0:09:11'a classic French butter sauce which is perfect for fish.
0:09:11 > 0:09:15'Chop up a handful of shallots, a clove of garlic,
0:09:15 > 0:09:17'and add to a pan.'
0:09:17 > 0:09:19Just going to put a bit of thyme in.
0:09:19 > 0:09:22Going to put a bay leaf in, peppercorns in.
0:09:22 > 0:09:27'Add white wine and a splash of white-wine vinegar.'
0:09:27 > 0:09:33This is a very smooth, velvety, luxurious sauce.
0:09:33 > 0:09:36It kind of slides over the trout.
0:09:36 > 0:09:38- Sounds good.- It is.
0:09:38 > 0:09:45'Allow the sauce to reduce and then add chopped-up, unsalted butter, which makes it very creamy.'
0:09:45 > 0:09:47It has to be cold, the butter.
0:09:47 > 0:09:53If the butter is room temperature and all soft, it won't do its job.
0:09:53 > 0:09:55'When the sauce is thick and glossy,
0:09:55 > 0:09:59'pass through a sieve and season with salt and a squeeze of lemon.'
0:09:59 > 0:10:03Beautiful, creamy, wine and butter.
0:10:06 > 0:10:08- How's that?- Beautiful!
0:10:09 > 0:10:12'Now for the filleted trout.
0:10:12 > 0:10:16'Lay the fish skin side down on seasoned flour.'
0:10:16 > 0:10:20- I think you should put this in the frying pan.- I'll do that for you.
0:10:21 > 0:10:24- There you go.- Trout and butter!
0:10:24 > 0:10:25I must say, good.
0:10:25 > 0:10:27Yeah, try and beat that.
0:10:27 > 0:10:32'Crunchy, salty samphire is another seasonal treat
0:10:32 > 0:10:35'that goes brilliantly with fish. Simply boil.'
0:10:35 > 0:10:38That should be just about ready.
0:10:38 > 0:10:41'When the trout's nice and crispy,
0:10:41 > 0:10:44'flip and give it a final 20 seconds in the pan.'
0:10:44 > 0:10:45- Ho ho!- Looking good.
0:10:45 > 0:10:52'Spoon on the beurre blanc sauce and get stuck in to a delicious supper.'
0:10:52 > 0:10:53- How's that?- Looking good.
0:10:59 > 0:11:01Jimmy, thanks for a really great day.
0:11:03 > 0:11:05Oh, my goodness me.
0:11:08 > 0:11:11That's really good trout.
0:11:11 > 0:11:15'So, my first attempt at trout tickling has been enormous fun,
0:11:15 > 0:11:19'but as I'm not a man who likes to go hungry,
0:11:19 > 0:11:22'I think I'll bring my rod next time.'
0:11:26 > 0:11:30'Trout is amazing value for money in the supermarkets and fishmongers
0:11:30 > 0:11:35'right now, and one of my favourite fishy suppers is trout croquettes.
0:11:37 > 0:11:42'For these fancy fishcakes, take a baked trout, peel off the skin
0:11:42 > 0:11:44'and flake the flesh into a bowl.
0:11:45 > 0:11:49'Melt a big chunk of butter in a saucepan.
0:11:49 > 0:11:52'And add a finely-chopped onion.
0:11:52 > 0:11:54'Stir in a handful of flour,
0:11:54 > 0:11:59'gradually mix in milk and simmer for five minutes.
0:11:59 > 0:12:03'Next, squeeze in tomato puree,
0:12:03 > 0:12:09'a dollop of mustard, fresh double cream and chopped tarragon.
0:12:09 > 0:12:15'Mix the flaked fish with the sauce, and chill.
0:12:15 > 0:12:19'When cold, form into fat sausage shapes.
0:12:19 > 0:12:23'Flour, dip in egg and cover in breadcrumbs.
0:12:23 > 0:12:28'Deep fry in sunflower oil until golden brown.
0:12:30 > 0:12:33'Delicious deep-fried trout croquettes.'
0:12:39 > 0:12:43Mmm-mmm-mmm. That's very good.
0:12:48 > 0:12:52'With an abundance of tasty seasonal ingredients available right now,
0:12:52 > 0:12:55'there's no reason not to make the most of them,
0:12:55 > 0:13:00'and what better than to use them to transform last night's leftovers into scrumptious suppers?
0:13:00 > 0:13:04'Sunday's leftover roast can be transformed in minutes
0:13:04 > 0:13:06'into a beautiful Oriental salad.
0:13:09 > 0:13:11'Add thinly-sliced leftover beef to a bowl,
0:13:11 > 0:13:14'along with seasonal salad favourites - cucumber,
0:13:14 > 0:13:18'red onion and little gem lettuce.
0:13:18 > 0:13:21'Make a spicy dressing by combining chilli...'
0:13:21 > 0:13:23I like a bit of chilli violence.
0:13:23 > 0:13:26'..garlic and ginger with fish sauce,
0:13:26 > 0:13:29'sesame oil and a squeeze of lime.'
0:13:29 > 0:13:35Get everything else you need ready - DVD in the player, the rest of the papers, a glass of wine.
0:13:35 > 0:13:37'Throw in the toasted sesame seeds,
0:13:37 > 0:13:41'and to finish, add torn mint and the dressing.'
0:13:41 > 0:13:44It's zingy, it has heat,
0:13:44 > 0:13:47it's incredibly refreshing and it's really, really easy to make.
0:13:49 > 0:13:52'I always cook too many new potatoes,
0:13:52 > 0:13:57'but this leftover take on egg and chips is a real winner for dinner.
0:13:57 > 0:14:02'Fry sliced new potatoes in olive oil until golden brown.
0:14:02 > 0:14:05'Toss in salt, rosemary and garlic.'
0:14:05 > 0:14:07Wow!
0:14:07 > 0:14:10Rosemary, rosemary, rosemary.
0:14:10 > 0:14:12That's delicious.
0:14:12 > 0:14:17'Pop a perfectly-fried egg on top and add my secret ingredient.'
0:14:17 > 0:14:20Smoked paprika. It's kind of meaty and smoky,
0:14:20 > 0:14:24it's absolutely fantastic stuff, and that is it.
0:14:26 > 0:14:29That's a cracker.
0:14:29 > 0:14:33'My mum's risotto recipe makes the most of last night's
0:14:33 > 0:14:37'leftover chicken, and with fresh peas thrown in, it's a seasonal delight!
0:14:37 > 0:14:41'Fry diced onion and garlic in a little olive oil,
0:14:41 > 0:14:44'add risotto rice and fry for a minute or so more.
0:14:44 > 0:14:47'Gradually add chicken stock,
0:14:47 > 0:14:50'preferably made from the leftover carcass.
0:14:50 > 0:14:55'Cook until the rice is plump, add peas and the diced chicken.'
0:14:55 > 0:15:00Chicken with rice and peas has been a big part of Warner family life,
0:15:00 > 0:15:02something that Mum used to make a lot.
0:15:02 > 0:15:05'Finish with tarragon, chives and lemon juice.'
0:15:05 > 0:15:10It's a really good kind of scrimpers and savers meal.
0:15:11 > 0:15:14And it tastes like heaven.
0:15:18 > 0:15:22'For me, tomatoes are the biggest summer sensation,
0:15:22 > 0:15:25'and they're ripening on the vine right now,
0:15:25 > 0:15:27'ready to liven up your supper.
0:15:27 > 0:15:30'And they're never better than on top of a pizza,
0:15:30 > 0:15:33'so I'm on a quest to find the tastiest tom of all.'
0:15:37 > 0:15:42I just love tomatoes, and they come in all shapes and sizes.
0:15:42 > 0:15:46'So, I've come to Somerset to meet an unlikely tomato farmer,
0:15:46 > 0:15:49'ex-fashion guru Ann McGrath,
0:15:49 > 0:15:54'who's growing an astounding 59 different varieties.'
0:15:54 > 0:15:56Ann, tomato fanatic of the west!
0:15:56 > 0:16:00- Hello, Val!- How could you have gone from being a fashion buyer
0:16:00 > 0:16:05to being a militant tomato fanatic?!
0:16:05 > 0:16:11When I first tasted tomatoes somebody had grown, I thought they'd be really brilliant, and they weren't.
0:16:11 > 0:16:15And having always thought I could do better as a fashion buyer,
0:16:15 > 0:16:18I was convinced I could do better with these things as well!
0:16:18 > 0:16:22'When it comes to tomatoes, Ann has high expectations,
0:16:22 > 0:16:27'and if a variety fails to wow her, it won't be grown again next year.'
0:16:27 > 0:16:31I'm already worrying that there are not enough hours in the day
0:16:31 > 0:16:34- to eat the sheer volume of tomatoes that you've got on offer.- Well...
0:16:34 > 0:16:35Can we start with this one?
0:16:35 > 0:16:39Try one of these, sun sugar.
0:16:41 > 0:16:44Very sweet.
0:16:44 > 0:16:48- That is amazing. Next?- Black cherry.- Here goes.
0:16:50 > 0:16:51It's completely different.
0:16:51 > 0:16:55- Completely.- Not as sweet. This is kind of like a wine tasting.
0:16:55 > 0:16:59'I'm in heaven! We're sampling the finest tomatoes known to man.'
0:16:59 > 0:17:02- Very sweet.- My goodness me.
0:17:02 > 0:17:04Explodes in your mouth, doesn't it?
0:17:04 > 0:17:09'For a tomato connoisseur like me, this is gonna take some tasting.
0:17:09 > 0:17:12'First, we're looking for both clarity and colour.'
0:17:12 > 0:17:14They glow, your tomatoes.
0:17:14 > 0:17:16There's light coming out of them.
0:17:16 > 0:17:19Mmm. Mmm.
0:17:19 > 0:17:21That is amazing.
0:17:21 > 0:17:22'And on the nose?'
0:17:22 > 0:17:27Fresh tomatoes, just on the vine, smell so exceptional.
0:17:27 > 0:17:29I can't define the smell of a tomato.
0:17:29 > 0:17:33'But it is very important to be discerning.'
0:17:33 > 0:17:36- This is called Sweet Lilian. - Unexceptional.
0:17:36 > 0:17:40Unexceptional, I agree with. I think it's going to go on the reject list.
0:17:40 > 0:17:42It's actually called berry.
0:17:42 > 0:17:44To be honest, that one's quite bland.
0:17:44 > 0:17:46- For you?- For me, for me.
0:17:46 > 0:17:48There's a tomato for everyone.
0:17:48 > 0:17:53"V. poor" - that's what they used to write on my homework.
0:17:53 > 0:17:57What is your perfect tomato? I hate people who ask me that!
0:17:57 > 0:17:58OK, I'm going!
0:17:58 > 0:18:00- Bye!- Bye!
0:18:00 > 0:18:03'We're looking for good depth of flavour on the palette.'
0:18:03 > 0:18:07Now, this is Cuban black. It's superb.
0:18:07 > 0:18:09- Isn't that beautiful?- That's amazing.
0:18:09 > 0:18:12This is my idea of what a tomato ought to taste like.
0:18:12 > 0:18:16So, in answer to my earlier question, you could have been a bit nicer to me!
0:18:16 > 0:18:19I could perhaps have been a bit nicer.
0:18:19 > 0:18:21Isn't that lovely?
0:18:21 > 0:18:26'Wow! Deep fruity flavours with an elegant finish!'
0:18:26 > 0:18:30- Luscious.- That's got serious depth to it, my goodness me.
0:18:30 > 0:18:33- Really beautiful. - I'm going to finish this one.
0:18:33 > 0:18:38Oh, right! Who am I to prevent you?!
0:18:38 > 0:18:44'Seems Ann's also got style when it comes to tomatoes, and this tasting's been hungry work.
0:18:44 > 0:18:47'Time for supper.'
0:18:49 > 0:18:51Do you ever get bored of tomatoes?
0:18:51 > 0:18:53- How could I get bored? - I have to ask.
0:18:53 > 0:18:54No, never.
0:18:54 > 0:18:58'Me neither! Bring on the pizza.
0:18:58 > 0:19:05'Bind together water, yeast, sugar, salt and flour to make a simple pizza dough.'
0:19:05 > 0:19:10If you put your ear close enough, you might be able to hear the rise from the yeast.
0:19:10 > 0:19:13I think yeast is a bit more civilised than that!
0:19:13 > 0:19:15'Leave to rise for an hour.'
0:19:15 > 0:19:17It needs to go somewhere warm.
0:19:17 > 0:19:18The airing cupboard.
0:19:18 > 0:19:22- Hand it over. Do you trust me with it?- I do trust you.
0:19:22 > 0:19:25The dough is in the cupboard.
0:19:25 > 0:19:29'Now for the topping, and we're each making our own pizza.
0:19:29 > 0:19:34'I'm making a simple tomato sauce with a kick, whilst Ann's going creative.'
0:19:34 > 0:19:37You think that sauce-making is a fabulous waste of time?
0:19:37 > 0:19:40Not in the least. I'm sure your sauce will be worth every minute!
0:19:40 > 0:19:45I just think a pizza really is better with the fresh tomato baked.
0:19:45 > 0:19:48'That sounds like a challenge to me!
0:19:48 > 0:19:51I'm hoping to win over the queen of all tomatoes
0:19:51 > 0:19:56'with an international blend of Cuban, Kosovan and British varieties.'
0:19:56 > 0:19:58I want a good garlic-y blast.
0:19:58 > 0:20:00There's a lot of mud here.
0:20:00 > 0:20:02I can't work like this!
0:20:02 > 0:20:03Go to a different kitchen!
0:20:05 > 0:20:11'Fry finely-chopped chilli and garlic in plenty of olive oil, along with the tasty tomatoes.'
0:20:11 > 0:20:15Look how ripe that is. In they go.
0:20:15 > 0:20:18'A little salt, then reduce until thick and luscious.'
0:20:20 > 0:20:22Nice little bite at the bottom.
0:20:22 > 0:20:24It should have that little...grrrr.
0:20:24 > 0:20:27'Now for the pizza bases.'
0:20:27 > 0:20:30I can't spin it like an Italian pizza maker, I'm afraid.
0:20:30 > 0:20:32I'm really disappointed to hear that.
0:20:32 > 0:20:35I think if you've never done it before, this is not the moment.
0:20:35 > 0:20:38- That's mine.- Right, fine.
0:20:38 > 0:20:41Now you've practised, mine can be a perfect circle.
0:20:41 > 0:20:43Mine is more circular than yours.
0:20:43 > 0:20:46I'm cooking a square pizza anyway, so I don't care.
0:20:46 > 0:20:50'I finish my pizza with the punchy tomato sauce.'
0:20:50 > 0:20:54Want a little bit more than a scraping, I want you to be able to bite into it.
0:20:54 > 0:20:59'A few anchovy fillets, a sprinkling of dried oregano,
0:20:59 > 0:21:02'black pepper and a final glug of olive oil.
0:21:04 > 0:21:08'In a bid to keep hold of her crown, Ann's not holding back with her topping -
0:21:08 > 0:21:11'basil in olive oil and two types of pepper.'
0:21:11 > 0:21:14It's looking very pretty already with the purple and green.
0:21:14 > 0:21:17That's why I like the mixed colours, you know?
0:21:17 > 0:21:20'Once a fashion guru, always a fashion guru.'
0:21:20 > 0:21:22Quite a stunning tomato.
0:21:22 > 0:21:24It looks like the centre of the Earth.
0:21:24 > 0:21:28'Let's just hope it's not style over content.
0:21:28 > 0:21:32'Top with a soft Italian cheese.'
0:21:32 > 0:21:34I will be the Italian waiter for you.
0:21:34 > 0:21:36Please, please.
0:21:36 > 0:21:38'12 minutes in the oven, and our pizzas are done.'
0:21:38 > 0:21:40What a magnificent creation.
0:21:42 > 0:21:45They both look amazing.
0:21:45 > 0:21:48- They do both look quite tasty. - High five!
0:21:51 > 0:21:52- OK, you first.- Fine.
0:21:53 > 0:21:57# You like tomato, I like tomato
0:21:57 > 0:22:01# Potato, potato, tomato, tomato
0:22:01 > 0:22:05# Let's call the whole thing off... #
0:22:05 > 0:22:09'So, whose tomato temptation will steal the crown?'
0:22:11 > 0:22:14- I can't believe... - You had flaring nostrils.
0:22:14 > 0:22:17- I hate pizza wheels. - I like pizza wheels.
0:22:17 > 0:22:19Give me a sharp knife any day.
0:22:19 > 0:22:21- Do you want me to?- Go on.
0:22:21 > 0:22:25- Come on!- This is a very complicated way of doing it!
0:22:25 > 0:22:29It is, and if you insist on using a pizza wheel, this is how life is going to end up!
0:22:29 > 0:22:32- There you go.- I must say, that looks rather nice.
0:22:32 > 0:22:34'First, we're trying each other's.'
0:22:36 > 0:22:40- That is good.- So sweet and fruity.
0:22:40 > 0:22:42'And now to our own creations.'
0:22:42 > 0:22:44That is not bad at all.
0:22:44 > 0:22:46Gorgeous!
0:22:46 > 0:22:49Absolutely gorgeous.
0:22:49 > 0:22:52Your tomatoes make a mean sauce.
0:22:52 > 0:22:55I don't think no one tomato could make a sauce like that.
0:22:55 > 0:22:59No, I've got to say, the sauce is lovely,
0:22:59 > 0:23:04- but I still actually like doing mine with the slices... - With the big slices on it?- Yes.
0:23:04 > 0:23:08You and I are both stubborn in our ways, because I have to say that I like mine more!
0:23:09 > 0:23:12- But they're both good, though. - They are.
0:23:12 > 0:23:14- Cheers.- Cheers.- Cheers.
0:23:14 > 0:23:19# Tomato, tomato, let's call the whole thing off. #
0:23:19 > 0:23:23'So whatever your style, be daring with your choice of tomatoes -
0:23:23 > 0:23:26'there's tons to be tasted right now.'
0:23:30 > 0:23:34'Summer means a glut of tomatoes, so we should all be making
0:23:34 > 0:23:39'the most of them, and my Moroccan-inspired Prawn Tangiers is the ultimate simple supper.
0:23:40 > 0:23:46'Score fat tomatoes, remove the stalks and blanche in boiling water for 30 seconds.
0:23:46 > 0:23:49'Peel off the skins and roughly chop.
0:23:51 > 0:23:57'Toast cumin seeds in a pan and add olive oil and spinach leaves.
0:23:59 > 0:24:03'Add the tomatoes and a finely-chopped clove of garlic.
0:24:05 > 0:24:12'Give it a squeeze of lemon, season with salt and pepper and cook until the liquid is reduced.
0:24:14 > 0:24:19'In a separate pan, fry fresh prawns until coloured.
0:24:21 > 0:24:25'Scoop in the tomato-and-spinach mixture and cook until bubbling.
0:24:27 > 0:24:31'Finally, tuck in with a big hunk of bread.'
0:24:31 > 0:24:35So delicious. These very simple ingredients go incredibly well together.
0:24:37 > 0:24:39Fantastic!
0:24:44 > 0:24:47'If tomatoes aren't your favourite thing, now's the time to scour
0:24:47 > 0:24:51'the shops and markets, as the summer bounty is there to tempt you.
0:24:52 > 0:24:59'The edible thistle artichoke is a real summer treat, delicious when boiled and eaten with vinaigrette.
0:24:59 > 0:25:03'Lemons and limes make for perfect supper sipping.
0:25:03 > 0:25:08'Simply slice, add to a glass with elderflower and top up with soda water.
0:25:08 > 0:25:12'Summer means a glut of the quintessentially British runner bean,
0:25:12 > 0:25:17'and if you make them into a chutney, can be enjoyed all year long.
0:25:17 > 0:25:23'Gooseberries are a scrumptious, seasonal delight and form the basis for my gooseberry-snow dessert.'
0:25:23 > 0:25:28The hairy little gooseberry is a peculiar fruit, but one I love.
0:25:28 > 0:25:30Intriguing in taste, it's very tangy.
0:25:30 > 0:25:35They're in abundance by July, and this is a fantastic pudding to put them in.
0:25:37 > 0:25:41'Top and tail the gooseberries and place in a saucepan.'
0:25:41 > 0:25:47Gooseberries are one of those real quintessential British fruits.
0:25:47 > 0:25:49A real taste of the English summer.
0:25:52 > 0:25:54'Add plenty of butter and sugar.'
0:25:56 > 0:26:01They can be so tart, gooseberries, I like that quite ferocious,
0:26:01 > 0:26:05twisty tang, but if you don't, you can always put more sugar in.
0:26:07 > 0:26:10I don't want to cook these until they are complete pap.
0:26:10 > 0:26:14You want them to slightly hold their form and have a little
0:26:14 > 0:26:18bit of bite, so really this will only cook for six to eight minutes.
0:26:18 > 0:26:25'Remove from the heat, leave to cool for five minutes, then stir in two egg yolks.'
0:26:26 > 0:26:32This will thicken up and also make it very rich - as if it wasn't rich enough already!
0:26:32 > 0:26:34But you can't have too much of a good thing.
0:26:34 > 0:26:38'Leave to one side. Now, on to the meringue topping.
0:26:42 > 0:26:46'Whisk two egg whites in a bowl until stiff.'
0:26:47 > 0:26:51You should be able to empty it upside down without it falling on the floor.
0:26:51 > 0:26:58'Then gradually add 100 grams of sugar and a teaspoonful of vanilla extract.'
0:27:00 > 0:27:06You've now got lovely, stiff, glossy meringue, like good-quality shaving foam.
0:27:06 > 0:27:12'Spoon the gooseberries into ovenproof bowls and generously top with meringue.
0:27:15 > 0:27:19'Finally, bake in a medium oven for 15 minutes.'
0:27:23 > 0:27:25Yes!
0:27:25 > 0:27:27Look at that for drama.
0:27:27 > 0:27:29Right, which one?
0:27:29 > 0:27:32I can't wait to get at that meringue lurking below.
0:27:37 > 0:27:42Peculiar, hairy little things, but...
0:27:44 > 0:27:46Mmm-mmm-mmm.
0:27:48 > 0:27:52'So after a long day at work, don't stress over supper.
0:27:52 > 0:27:57'Round up your family and friends and enjoy summer evenings in the sunshine.'
0:28:03 > 0:28:07# What a day for a daydream
0:28:07 > 0:28:11# Custom-made for a daydreaming boy
0:28:11 > 0:28:14# Now I'm lost in a daydream... #
0:28:15 > 0:28:20'Coming up next time, it's all about sumptuous summer fruits.'
0:28:20 > 0:28:22That's about as British as you can get.
0:28:22 > 0:28:27'I'll be hoping for divine intervention when it comes to blackcurrants.'
0:28:27 > 0:28:30- I think a bit more praying over those.- I think they do!
0:28:30 > 0:28:33- Can't you do any miracles? - Afraid not, no!
0:28:33 > 0:28:36'And going head-to-head in a battle of the berries.'
0:28:36 > 0:28:38Strawberries versus raspberries.
0:28:38 > 0:28:40- Raspberries!- Strawberries!
0:28:40 > 0:28:44Delicious raspberries! You've got to have raspberries! Yes!
0:28:59 > 0:29:02Subtitles by Red Bee Media Ltd
0:29:02 > 0:29:05E-mail subtitling@bbc.co.uk