♪ Leith, voice-over: I'm Prue Leith-- cook, restaurateur, cookery school founder, and writer of 15 cookbooks.

Looks good, doesn't it?

Leith, voice-over: I'm in my 80s, so I haven't got time to waste.

This series is all about the things that really matter to me-- family, fun, food, and friends, and some of those friends will be joining me.

We'll be sharing simple, home-cooked recipes... Alison Hammond: But I don't normally tell people about that bit, only people I like.

Ha ha ha!

Leith, voice-over: ...and celebrating the best produce.

For 47 years, I have been lucky enough to live in the astonishingly beautiful Cotswolds, and my long-suffering husband, John, is coming along for the ride.

Can you make that?

Um, under instruction.

Ha ha!

Leith, voice-over: Today, I'll be teaching him how to make one of his favorite dishes.

Goodness me.

You've eaten this.

Okay, I didn't realize it.

Leith: You just didn't know how it was made.

Leith, voice-over: Gardener and cook Sarah Raven will be treating me to a tempura with a twist.

You can tell that you're also a florist.

Lots of edible flowers in here.

Leith, voice-over: And I've got a handy hack for making perfect salad dressing every time.

Welcome to my Cotswold Kitchen.

♪ ♪ Leith, voice-over: This series is all about the things that are important to me.

Food that tastes great and is good for you is always a winner in my book.

I also enjoy bringing unexpected ingredients together.

So I'd like to start by showing you one of my favorite and slightly unusual recipes...

It might seem a bit odd to be cooking strawberries with a fish dish, but it really works.

And why wouldn't it?

I mean, lemon works well.

Anything acidic will work well with fish.

I love this little gadget.

Look, you just shove it in, give it a turn round, and it takes out the...

I get very-- I get very upset when I see chefs-- and they all do it-- halving strawberries like that, because I'm just so mean, I can't bear to waste the end of the strawberry.

So I think the strawberries can go in whole.

So can the little tomatoes, but if they're fairly big, I'll chop them into halves or quarters.

Roasting strawberries is probably a bit unusual, but I just want to concentrate the flavor.

If you slow-roast anything, all you're doing is reducing the water content in it, which of course makes it stronger, because what stays in there is the flavor.

You're just getting rid of moisture and keeping the flavor.

Right, now we're going to put some oil all over it.

It could be olive oil.

It doesn't have to be olive oil.

A bit of salt all over.

This is one of the occasions I would use sea salt, because it's going to remain a bit crunchy on top and delicious.

Now, depending on the ripeness of the tomatoes and the strawberries, this could take anything from 20 minutes in a slow oven to 40 minutes, 50 minutes.

If you've got the time, the slower you go, the better, because you don't want it to start to brown and char before the tomatoes and strawberries are really reduced and flavorsome.

So that's going in the oven.

Leith, voice-over: Set a fan oven to 150 degrees centigrade.

Right, now for the mackerel fillets.

These are fish fillets, and they've been very nicely filleted by the fishmonger.

What he hasn't done, though, is take out these little pin bones all the way down there-- you can feel...

So I've got a pair of tweezers here, and I'll just take them out.

Can you see that?

To be honest, if the fishmonger hasn't done the pin bones, it's not the end of the world, because if you only have a row of little bones down there, it's not too desperate for the diner to have to spit out the odd bone.

But if you want them all out, you can use any pair of tweezers.

I suggest you keep them for the fish.

[Chuckles] Don't nick them from your dressing table.

Isn't that beautiful?

You can tell it's so fresh.

It's shiny and lovely.

The thing about grilling fish, if you grill it with the skin on-- because I like crispy fish skin and I think it tastes fantastic-- you need to cut a few tiny little slits in it, like that, because, otherwise, the skin will shrink as it grills, and then the whole fish starts to curl up.

So that's to allow it to open up without bringing the whole fish with it.

So I'm going to just put a couple of cuts in each one.

This would be for me and John for supper, just two people.

Four fillets.

You don't really need any oil because there's a lot of oil in the fish skin, but I like it to be really crispy and to blacken it a little bit.

I think you need a bit of color on it, and the oil all helps with that.

So that's going to go under a really ferocious grill, as hot as you can get, but not directly underneath it, otherwise you'll scorch the skin, and you won't cook the bottom.

But I'll put it on a shelf.

I'll show you.

So about three inches under the grill.

Leith, voice-over: Cook for three to four minutes under a hot grill.

So I'm going to serve some flatbread with my mackerel and tomato concoction.

And this flatbread is the easiest one to remember.

You just need equal quantities.

That means equal grams to mils of flour and yogurt.

So this is 120 grams of flour, and this is 120 mils of yogurt.

You need a little bit of salt.

And that's it.

Now, this is self-raising flour, which is what will get it a little bit puffed up.

If you flour your hands... just pull it all together and knead it very quickly.

It really doesn't need much more than that.

Just get it together.

It just mustn't be absolutely sticky, but it must be nice and soft.

So we chop it in half, because we want two.

You don't need a rolling pin.

You can just pull it out like that.

Sometimes you can roll it really thin if you want a crisp flatbread, or you can have it a bit thicker if you want one like a pita, you know, a little bit squashy.

But I'm going to have it a medium, about-- how about like that?

And then you don't have to let it rise or anything, like you would with a yeasted bread, because there's no yeast in this, of course.

I reckon my mackerel's got to be done by now.

So I'm going to have a look.

Ooh, yes, lovely.

I love it when it looks like that.

It's just a bit bubbly and a bit brown on top, and the skin will be crisp.

Right, now for the flatbread.

So let's put a little bit of oil in the pan.

When your pan is really hot, if you put your hand over it, you should-- Don't touch it, [Laughs] but you should be able to feel that there's a lot of heat coming off it.

And then just slide your flatbread onto it.

OK, so you can see it's puffing up now, like a sort of scone or something.

So let's see if I can turn it over.

Leith, voice-over: The tomatoes and strawberries are nicely roasted now.

This is how I like them to look, a bit collapsed and soft and charred, and I'll use some of the juice like a dressing, and I think that'll be lovely.

The thing about tomatoes that everybody knows is that basil is the perfect flavor to go with them.

So I've got a lot of basil here, which I'll stick on at the end.

I'm going to put a couple of nice, big tomatoes on here.

Strawberries.

Different-colored ones.

And quite a lot of basil, which you can tear or just have the whole-- the leaves whole, which I quite like.

Like this.

Mackerel is not an expensive fish, and it's really healthy.

And, I mean, this is a really extremely healthy meal, because you've got everything.

You've got carbohydrates, you've got protein.

And fish is good for the brain.

Not everybody wants two.

I'm just greedy, so I'm giving everybody two.

So we have grilled fresh mackerel, slow-roast tomatoes and strawberries with basil and an instant flatbread.

Very good for you.

And delicious.

♪ ♪ Leith, voice-over: Coming up, I've got a surprising oven hack for you.

That quiche is baked now, so I'm just going to slide it off.

Very easily.

Leith, voice-over: And my guest, Sarah Raven, teaches me a new trick.

A whole plant of a nasturtium like that dipped into the batter and then just served all crunchy.

Which I've never ever thought of doing in my life.

Leith, voice-over: Welcome back to my Cotswold Kitchen, where I want to share with you all the things that matter to me-- good friends and good food.

I also love anything that makes home cooking easier.

Before my guest, Sarah Raven, arrives, I just want to show you a quick baking tray hack.

♪ I need something to put in the oven, so I've got a pre-baked quiche crust, and I'm going to put a whole lot of roast vegetables into it.

Like that.

And this is a custard with four eggs and 400 mils of creme fraiche whizzed up together with a little bit of salt and pepper.

Right, now that's going into the oven, but I want to first show you a trick.

Right, most oven trays, like this one, have a lip all around it.

Now, if you put a hot quiche in there and try to get it out, it's really difficult.

So what I do is simply turn the whole thing over and put it in that way, and that makes it very easy to slide the quiche in and out.

That's lunch.

I find the lips on oven trays really irritating, so I mostly have my trays upside-down all the time, because it means if you've got something on a cookie tray or a roast pan, it's the same solution.

You can just slide them in and slide them out.

So that quiche is baked now.

So I'm just going to slide it off.

Like that.

Very easily.

Leith, voice-over: A perfectly-baked, roasted-veg quiche, thanks to my oven tray hack.

Delicious.

♪ Like me, my guest today loves cooking and gardening and has combined both to create an amazing business.

She's the writer Sarah Raven.

Welcome to my kitchen, Sarah.

Thank you so much.

It's very lovely to be here.

What are you cooking?

Look at this.

Isn't it amazing?

I love that thing of being able to wander outside and pick supper.

I don't like shopping very much.

And so I'm going to cook a garden tempura.

And so I went and harvested all this this morning.

You can tell that you're also a florist.

Lots of edible flowers in here.

It all looks so lovely, you know.

Yeah.

It's just beautiful.

So I think, of course, we eat completely with our eyes, and I love that thing of food being incredibly beautiful as well as tasty.

I have these sort of rules of what I think works well, and really good shapes look fantastic on the plate.

And so, a whole plant of a nasturtium like that dipped into the batter and then just served all crunchy is rather lovely.

Ah!

Which I've never, ever thought of doing in my life.

So that goes into a really-- a sort of Japanese-style tempura batter, which is flour, corn flour and baking powder.

And then I just tend to serve it with two or three dipping sauces.

So maybe just a soy sauce or a green mayonnaise.

Are you going to make a sauce?

Yes, I'll make the mayonnaise first.

Okay.

And I picked some French tarragon this morning, and because it's going into the food processor, I just need to take the coarser stem off.

But so, quite a bit of that, 'cause that's going to be the main flavor.

And then, always the main carrier of a green mayonnaise, I think, should be flat-leaf parsley, little bit of coriander.

I might do a little bit of mint, just to give a bit of tanginess.

And that's probably enough for us, for a green mayo.

So into that just goes two egg yolks.

I am going to put the lemon juice in there, which is the juice of one lemon.

And just because I've done that, I'm going to put in a tiny bit of Dijon mustard, because that holds it together well.

I think mayonnaise has to be quite salty, so in goes quite a bit of salt there, and I'll add pepper at the end.

Okay.

[Food processor whirring] So that is plenty.

[Whirring] So then, just really nice and slowly.

And so, the main carrying oil is sunflower oil.

Tiny bit more of that.

And then I always finish off with just a bit of olive oil.

That's probably enough.

And then I would taste it, and I might put a bit more olive oil in.

♪ Good?

Delicious.

Thank you.

It's perfect, isn't it?

What more do you need to prep here?

So I'll just take out enough for you and I.

So we'll have a nasturtium each, some beans each, so we can get to taste those.

I'm just splitting the aubergine so that the batter and the fat goes up.

And the heat can get inside.

And I'll just prepare...

I can't believe these great, long...

I know.

They're great, aren't they?

I mean, that's the beginning of it, and it's huge, and then a tiny bulb at the end.

And they'll get to this length in the end.

So "tromboncino" is its name.

Yeah, I'm crazy about them.

Sarah, what I know about you is you got a history degree, you then trained as a doctor, worked as a doctor for a while, quite a long while, and then... [Laughs] Became a gardener.

Yes.

You must have written half a dozen gardening books.

Yes, I've written-- Yeah, probably-- more, in fact.

And three or four cookbooks.

Why I was attracted to you and what you were doing was because you seemed to be really hot on color and embrace color and love color.

When I first started gardening in England, most of my friends were so busy choosing the plants that were pale as anything.

Yes.

All mauve or pink or white and also rather small and unobtrusive.

And I come from South Africa, and I like zinnias, and-- Yes!

And I like in-your-face color.

Yes.

No, I couldn't agree more.

And I think you and I both like branching out a bit from the safe.

I like a bit of a vulgar color, no question.

[Laughs] Vulgar color!

Yes, absolutely.

You have lovely pots in your garden.

Yeah.

I mean, not just for veg and stuff, but beautiful, sculptural things and tubs of tulips, and it's amazing.

Yeah, I think of them as living flower arrangements, I think.

That's why I think I'm so drawn to pots, is what you put in them.

When I used to teach floristry, I would think, you've got to choose your sort of really fantastic flower, like your nasturtium here, which I call my bride, and then I'm going to choose something the same color, but not quite so dominant, and that's my bridesmaid.

And then I always want to choose something which I call my gatecrasher, which is a bit of color contrast-- Which-- Which lifts it all.

And I kind of think like that in the pots as well, so that-- it's explaining my whole color theory.

♪ This is a variety called hot Shakira, and you know when you cut into a chili, it's quite stingy on the eyes, whereas when you cut into a pepper, you get that kind of sweetness.

Sweet.

And it hits you at the back of the throat.

And so I know that this is hot for a pepper, but it's not a chili.

Let's have one.

Let's have half of that each.

We can try.

Whatever, yeah.

OK, so I think that's plenty for us.

So, the batter.

Now, this is Japanese tempura type.

Yeah.

So, in the old days, I always used to use an egg with flour, and it makes for quite a heavy, pancake-y style of batter, and I've very much moved away from that.

And so, now, I always use this recipe, pretty much, which is 150 grams of plain flour, 100 grams of corn flour, which is a lot, but it really helps with the crunch, and then the final thing is 10 grams of baking powder.

And if you just sift those through... Leith, voice-over: Sarah then adds her secret ingredient-- cold, fizzy water, to get a fluffy batter that will deliver a good crunch.

What I love about this is, I don't measure it at all.

I just go until I get to a double cream consistency.

And I don't know about you, but I'm a quite impatient cook.

Yeah, me too.

And so, I just-- I don't want to have the weighing scales and add another process.

So I just want to fold it, and not too much beating either.

So I've got most of the lumps out, but it doesn't matter if the odd lump goes in, because that will just explode into a balloon in the hot fat.

That's pretty smooth.

Yeah, that's fine.

And that's about the right texture, wouldn't you say, double cream?

Double cream.

Yeah, absolutely.

So out of this lot, I'm just going to go for the things that I know take longest to cook.

So I'm literally just going to drop the squash in first.

[Sizzling] And the good thing about the double-cream consistency is you can see you get a good covering.

Yeah.

And if it's thicker, it's too pancake-y.

If it's thinner, it just slips off.

It runs off.

Yeah.

And then I'm going to go for the next chunkiest thing, which are the family of aubergines.

And I don't use tongs.

You can if you don't want to... Get your fingers messy.

Yeah.

So those are the next ones that go in.

And they will all take probably about two or three minutes, I think, but you've got to keep an eye that you're not burning the batter.

I'll worry about fishing them out, you worry about putting them in.

OK.

Brilliant.

And the other thing that's important is you're not putting everything in at once.

Not too many, yeah.

Not too many.

So I think we can still fit the courgette, tromboncino, and I want to get the flour fully coated, because that's the thing that really puffs up.

So that goes in next.

[Sizzling] And do a little schmoozing about so that I get both sides.

All right, so I reckon we're ready to go.

So I tend to take them out in the order that I kind of put them in.

So the squash first.

And then, with that, the aubergine.

Leaving as much fat as I can behind and onto the...

It's a really lovely light batter, isn't it?

Yeah, it is.

That's so beautiful.

Isn't it?

That's such a good shape, and that's, for me, kind of-- as well as the taste, it's how beautiful it is.

It just looks lovely already.

I just want-- the test is-- Can you hear?

Oh, yeah.

Just a nice-- crunchy, not soggy.

And that's the thing with no eggs.

And then, finally, the quickest to cook are, of course, the kale and the nasturtium, because they're really thin leaves.

[Sizzling] They are looking pretty good, aren't they?

I'll watch these, and you can start making this look fantastic.

Okay.

♪ I definitely want a nasturtium right the way round the edge of the plate, so you do see it.

Sort of the whole thing just has such a great shape.

And then I want a bit of color, so a little bit of the red.

And then I just want to make sure I've got at least something of each.

So that's the kale and a couple of bits of those probably, and then the courgette flower, and you can sort of see the nice yellow coloring.

A little bit of squash on the edge, and then more of the tempered flowers, and just for extra vivid color, a bit of edible flowers over the top.

[Laughs] So, again, bride, bridesmaid, gatecrasher on the plate, really.

So a little bit of something zappy and then contrast with the blue.

That looks-- [Laughs] It looks lovely, really lovely.

So there we go.

If you got that in a restaurant, you'd be so thrilled, wouldn't you?

And then in it goes to your green mayonnaise, or your soy, or your chili dipping sauce or chili chutney.

And now I'm salivating like anything.

[Laughs] Good.

Can I do that?

Yes, let's go for it.

Okay, so shall I try with this one?

And I'm going to get you a drink.

So I'm going to use the snapdragons over the side.

Oh!

That's lovely.

I think you can't have too many edible flowers, really, in one's life.

[Laughs] It's just so lovely.

I mean, this is biodiversity on a plate.

It is.

It is.

Thanks, Sarah.

Cheers.

♪ Leith, voice-over: Coming up, my husband reaps a bumper harvest from our veg garden... Philippa: You're gonna have a very healthy tea, John.

I think Prue will be thrilled having this lot in the kitchen.

Baa!

Baa!

Come on, come on.

♪ This Merino ewe is particularly friendly, and her name is Prudence.

[Sheep bleating] I don't think we can boast green fingers like Sarah Raven, but we try.

Leith, voice-over: My husband, John, looks after the veg patch in our garden, and he's out there now, harvesting any veg that's ready and potting up some new ones.

Where we're standing is actually the end of the field behind us, and we suddenly found, after planting nearly 200 trees, that we had loads of pots.

So, we thought, "Well, let's utilize these pots and have all the fresh vegetables that we all really like."

Leith, voice-over: I might fancy myself as queen of the kitchen, but John has his own recipe for making perfect pots: soil, peat-free compost, manure, grit, organic fertilizer, and charcoal.

Give it about a minute in this.

Get a wheelbarrow under it.

Oh, look at that.

Absolutely beautiful.

Leith, voice-over: Our wonderful gardener, Philippa, is on hand to help with looking after the pots.

Hi, John.

Just remind me, what's this for?

Yeah, we're just topping off here.

We've got a delivery of elephant garlic coming in the next couple of weeks, and it'd be great to get the soil in place, ready for planting.

♪ Look, while we're here, why don't we glean a little bit of everything and take it up to Prue for-- Lunch, yeah.

...any hope of a nice salad?

[Laughs] Okay?

Good idea.

♪ I'm just going to pick some of the Lollo Rosso.

Got some nice chard here.

Got it in three colors-- red, white, and yellow.

Really nice.

Here's some yellow.

What have you found that's really been the most productive?

Because you've been harvesting it for a bit now, haven't you?

Yeah, to be honest, I think the way the weather's worked this year, with a bit of mix of the sun, the rain, things like the foliage, so, like, the leaves, the spinach, the Lollo Rosso here, have just come on no end.

So there's a lot of foliage, but things like the French bean there look like they're coming on really well.

♪ Do you cook them and eat them hot or cold or both?

You can do either.

The small ones you could pop in a salad or literally just blanch them.

The interesting thing is, they're lovely in their purple state, but they lose a bit of the color, funnily enough, when you're cooking.

Oh, right.

Yeah.

You've got some great rainbow chard there.

That's really colorful as well, isn't it?

Yeah, this is good.

We haven't pulled a carrot yet, so I think I'm going to go for the ones with the biggest stalk.

Not much on the end, but I bet you that tastes delicious.

And we are picking them rather too early.

Yeah, it's a bit early yet.

And I'm picking these lettuce.

I think I'm going to leave these carrots.

My goodness, I do want to have a bite of that.

They taste so different as well.

They're so sweet.

These ones, John, I'm just taking off around the edge, because that'll mean that we'll get more growth out through the center.

You can just keep picking.

I'm going to take some of the Cavolo Nero.

♪ You're going to have a very healthy tea, John.

I think Prue will be thrilled having this lot in the kitchen.

Leith, voice-over: Thanks, John.

Those leaves will make a wonderful salad.

And next, I'm going to show you a handy kitchen hack to ensure that you make the perfect salad dressing every time.

It's so easy, I almost feel ashamed telling you.

♪ Basically, you want one part vinegar to three parts oil.

And when you guess, sometimes you get a little bit wrong, and then the vinaigrette is too oily or it's too sour.

This is 150 mils of oil and 50 mils of vinegar.

And put the vinegar into a jam jar first.

Then put a rubber band around the jam jar at the top level of the vinegar.

Then add your three parts oil... and put another rubber band at the top of that.

So, now, next time, you don't have to measure anything.

You just pour to that level with the vinegar, then pour to that level with the oil.

And then, because you want it to taste nice, you might put a bit of mustard in it... ♪ and a bit of honey, if you like.

I don't use honey, but lots of people do.

A little honey, a little sugar, whatever seasoning you like.

And I would always put quite a lot of salt, because, don't forget, you're salting for the whole salad, not just for this vinaigrette jar.

And a bit of pepper.

So when you've got all the seasonings in, just give the thing a great big shake.

Make sure it's properly emulsified.

And when you put it on the salad, put very little, much less than you think.

♪ If you put too much, it gets very heavy, and the salad wilts very quickly, because it's just got too much oil on it.

And then turn it.

You can turn it with salad servers.

I usually do it with my fingers-- carefully washed, of course.

And if you lift your salad up and there's a lot of oil in the bottom, it's too much.

It should just be like that.

Leith, voice-over: And that's a perfectly-dressed salad.

Yum!

♪ ♪ I don't just love cooking.

I also really care where the produce comes from and how it's grown or reared.

Having really good ingredients on your doorstep not only saves food miles, but it means that you can be sure that your meat has been raised with compassion.

♪ Leith, voice-over: That's why I admire a farm shop that is truly organic.

The Daylesford is truly diverse in its farming system, so we are producing all of the dairy products, poultry meat, venison, beef, sheep meat, vegetables of hundreds of varieties.

You name it, we produce it.

I think that of all the meat we produce, the most consistent, beautiful, tender, tasty meat is lamb.

And I absolutely believe it's because we do it in an entirely slow way with forage-based diets-- these green diets-- grass, clover, kale.

It allows the animal to grow at its own speed with a very, very natural diet, which then, in return, gives you a beautiful, sweet meat.

[Sheep bleating] Leith, voice-over: Richard is a hands-on farm manager.

What we've got here is a really modern piece of sheep-handling equipment.

So the sheep are running up the race-- it's quite natural for them to do that, you know, follow my leader-- As they come through the race, it's actually weighing the animal, and if it weighs above 42 kilos, it will automatically stop the animal and draft it into a separate pen.

Leith, voice-over: This monitoring helps Richard make sure that his sheep maintain a consistent and healthy weight.

♪ [Sheep bleating] This group of sheep behind us make up the largest number of sheep on our farms.

This is the Lleyn, L-L-E-Y-N, developed on the Llyn Peninsula in North Wales.

They're a pure breed.

We farm around 5,500 of those, and they produce the majority of our lamb.

Then in addition to that, we have the Kerry Hill.

Now, they were developed a couple of hundred years ago near Powys on the English-Welsh border.

They have these very striking black eyes and black nose and black knees.

I love them because they've got that real thrift, that livability, they get up and go.

And we've now got about 200 of these Kerry females on our farm.

And there's the Cotswold.

These would have been the predominant sheep in the Cotswolds back in the 15th, 16th century, when wool was worth its weight in gold.

So all of the wealth of the Cotswolds is due to these ladies.

♪ And then the Merino.

Super, super special sheep.

So, this is actually a line of Merinos called a Saxon Merino.

So they're not kept particularly for their meat, they're kept for their wool.

Wool from your average sheep in Britain is not particularly fine, and it would go to make carpets and perhaps a lamb's wool pullover, et cetera.

These guys will produce wool that is fine enough to produce fine clothes and garments that you would have close to your skin.

Actually, Merinos are indigenous of Spain, and they're farmed mainly in arid countries, like Australia and New Zealand and South America.

But if you look back far enough, Romans actually farmed Merinos in Britain.

Leith, voice-over: And we're about to meet the most important member of the flock.

Baa!

Baa!

Come on, come on.

[Sheep bleating] So this Merino ewe is particularly friendly and thoroughly spoiled, and her name is Prudence.

Leith, voice-over: What a lovely name.

She's very happy to come across and say hello.

So, this is Paco.

He's a 2-and-a-half-year-old Border Collie.

I've had him since he was an 8-week-old puppy.

One man with a very good dog can work an awful lot of sheep.

It would take an awful lot of people to do what a dog does.

[Richard whistling] So, we produce all of our animals 100% organically.

The animals receive no antibiotics.

If there's a sick animal, of course, rule number one is you are going to treat it, and if veterinary advice were needed, we would use it, but there's no general use of antibiotics, no general use of medicines, no general use of any sort of agrochemicals on our sheep flock.

What's wonderful is that we truly own the story of food production.

[Cows mooing] The animals are conceived, born, fattened, finished, reared, and they end their lives on this farm.

So whether it's a dairy cow of ours producing milk and the milk traveling less than 30 yards to the creamery and converting into cheese... generations of sheep that are bred and produced on-farm that produce beautiful, quality carcasses... that's truly farm-to-fork and something which I'm very, very proud of.

♪ Leith, voice-over: Coming up next, my husband, John, will be in the kitchen.

When I will be cooking some of that lamb you've just seen.

I'm going to make a teriyaki roast.

That looks fantastic.

Looks nice, doesn't it?

Mmm!

Delish.

♪ Leith, voice-over: I'm very lucky that both John and I really like great food and having friends to share it.

But it doesn't have to be time-consuming and elaborate.

Both John and I are tremendously gregarious, and if John had his way, we would have a dinner party every week.

Doesn't happen, does it?

[Laughs] So, what we occasionally do is have a dinner party which this dish is perfect for, because it takes no time to put together, and it seems really smart.

It's a teriyaki butterflied lamb.

So, what you do is you get the butcher to take a shoulder or a leg of lamb and take the bone off it.

You can bang it into a blazing hot oven and roast it in half an hour.

But what you need to do is marinate it, if possible, the day before.

But I have to say, I have occasionally done it without marinating it at all.

Leith, voice-over: I'm using 150 mils of teriyaki sauce and 30 mils of honey.

Goodness me.

You've eaten this, and you love it.

You just didn't know how it was made.

And you just have to do this.

It's lovely, it's squishy, and I enjoy it.

And then, you leave it overnight, and the next day, you stick it into a pan.

But I've got one that has been marinating, so we'll use that one.

♪ So, now we have marinated lamb.

And you see that the sauce goes much more liquid as it marinates.

And, John, could you just shove a bit of oil into there?

♪ Okay.

♪ Put the lamb in.

Add all the sauce.

♪ And, John, if you can stick that into the oven, we'll time it.

Thank you.

So, now, if you like rare lamb, you take it out after 25 minutes.

If you like medium lamb, you take it out after half an hour.

And if you like really well-done lamb, 35 minutes.

You sick of standing here like a nana?

[Chuckles] Do you want to do something?

I want to do something.

Right, well, can you make a salad?

Yes.

You have to chop up the spring onions and the chives.

Right.

And put all those things in there.

Olive oil, vinegar and honey and... Salt, pepper?

Salt and pepper.

Yeah.

Okay, off you go.

Okay.

This is a puy lentil and sweet potato salad.

So, these are puy lentils.

Leith, voice-over: These lentils are pre-cooked, and you can get them in a can or a jar.

If I went to Leith's school, would I have learnt to do this properly?

Yes.

OK. Just checking.

[Laughs] You're doing all right.

So, that's sweet potato just peeled, cut into chunks, and roasted until it's nice and soft.

Can I cut those just a little bit bigger than little slices, like that?

You can cut them any way you like.

Can I do that?

No.

No.

It has to be that?

I said, "Any way you like" and then immediately said, "No."

No, I'll tell you how I do them.

I put three of them in a row, like that, slightly on the line, and cut them... so you get long s... Do you like that look?

I should have gone to Leith's, I told you.

[Laughs] ♪ Right, just stir that?

Yeah, whisk that up.

Whisk that up, and do I... You can put salt in.

Not too much salt, just about that much.

I know you don't like pepper, but I do, so... Yeah, OK. Well, that answers that question, then.

[Leith laughs] ♪ Give it all a good mix.

I think that looks wonderful.

It looks interesting, it looks appetizing, and it's nutritious and easy.

[Laughs] All of that.

Well, John, I can't say you were absolutely brilliant at making salad, but I know you're pretty good at booze.

I'm going to start off with just salt.

I'm making a margarita.

Which is my favorite drink.

And that should do.

Leith, voice-over: I like mine with the traditional lime and salt around the rim of the glass, but John likes his margarita with a chili spice mix for an extra kick.

The rim of the glass is dipped in freshly-squeezed lime juice.

Then one glass is dipped in salt... John: Just make sure it gets all the way around.

Perfect.

Okay.

Leith, voice-over: ...and one in the spice mix.

That looks quite successful.

There we are.

I'm going to put a bit of ice in the bottom of this.

Try not to get it on the edge.

This one is in there.

And this is a mixture made up earlier.

Now, this is made up of two parts of tequila, one part of Cointreau, and one part of lime juice.

So, if you were doing it with egg cups, one egg cup-full of lime juice, one egg cup-full of Cointreau, and two egg cups-full of tequila.

OK. ♪ I'll do the usual sharing that we do, which is 70% to you and 30% to me.

[Laughs] ♪ There we are.

I made a chili flower for you.

Just in case there's not enough spice, you can eat the chili.

Chin-chin.

Delicious.

It is very good.

I do like a margarita.

That is a very good one.

Maybe I'd better have a look at my lamb.

♪ So, I would say that is perfect.

♪ So, 57 degrees is medium rare.

So, this should be just the rare side of medium.

Now what you do is you leave it to rest, and then it'll settle a little bit, and you can carve it, and it'll be evenly-pink all the way through.

If you're doing this for a dinner party, the trick is, you get the lamb already in its marinade in the roasting tin, and you get the oven up to temperature, and then, when the last guest arrives, when the doorbell rings with the last person coming, you put the lamb into the oven.

Then you have half an hour more drinks time, and then you take this lamb out of the oven as the guests are coming in.

But you put it on the side.

Then you eat a first course, and that takes about half an hour, 20 minutes, during which time this is settling, and you've got a piece of foil over it and maybe a couple of tea towels on top, just to keep it warm.

And then, when you carve it, it will be absolutely perfect.

The joy of this dish is that the sauce gets made by itself.

I mean, this is the sauce, and you don't have to make gravy.

And you know when you're making a roast, making the gravy is always the hassle at the end, but this thing makes gravy all by itself.

So, I'm mixing it all up, get any stuck bits from the bottom of the pan is nice, and then tip that into a warm jug.

So, my lamb's now had 20 minutes' rest, so it should be really perfect, I think.

♪ That's my bit.

The end bit, you want.

I like that.

So, like that.

Whoops.

That looks fantastic.

Nice, isn't it?

I knew you would like it.

And a bit of salad.

♪ ♪ And if you want a little bit more gravy... Might put a bit more onion on that one.

Yeah.

Teriyaki lamb and sweet potato and lentil salad.

Want a bit?

I think it comes under the heading of "def'n'y."

Def'n'y.

Def'n'y.

Here's a bit.

Thank you very much.

Is that for me?

Yeah.

Oh, you can taste that marinade.