Jamie Cooks Spring

Jamie begins by picking some rhubarb from the garden and making a lip-smacking sauce for marinated pork belly, pan-fried until crispy in his hot and sour rhubarb crispy pork noodles, a special dish for any springtime occasion. He picks some new season spinach for a luxurious spinach and goat's cheese risotto, before cooking up a scruffy spring tart using leeks. Jamie also demonstrates how to divide shop-bought basil into lots of individual plants to last through the year and celebrates the vibrantly coloured stalks and leaves of chard in a crowd-pleasing cheesy spring cannelloni.

Jamie celebrates the bounty of the spring garden and kitchen by picking some asparagus spears and cooking them wrapped in smoky bacon, served with sustainably sourced red mullet, scallops, squid and sea bass. Back in the garden, Jamie plants some tomato plants and demonstrates how to naturally deter pests with some companion planting. Jamie cooks up a spring greens ravioli, uses some spring onions in his version of an aromatic spicy green chicken curry and shows how to grow some unusual crops out of shop-bought vegetables. Finally, he gives purple sprouting broccoli an Italian-inspired makeover on a pizza with Cumberland sausage and a quick and easy tomato sauce.

Jamie Oliver plants some spuds for summer, then cooks up some Jersey Royal potatoes dressed in a wild garlic pesto served with a side of stuffed salmon. He makes a broad bean mezze served in a Roquefort cheese and crouton salad alongside a spatchcocked roast chicken, and finishes it all off with a spectacular rhubarb and custard tart, with almond pastry and almond brittle.