Time now for. The week. That Alex documented had been always takes the mickey out of but then the only idea behind it Rosie is if you're into gardening when you've been doing it for a long time and there's always something to learn and there's always new plants to discover and enjoy that you might want in your garden and you will the best people to tell us about yeah I like the idea. I'll tell you what I think of the way she's been interested. It's great because we can highlight plants that are looking good at this time of the year we all have different plants that we like and it's just I mean I have. The biggest plant in the world today after all is something that which is really quite small and it's not going to get very tall so in its part here it's no more than 5 to 10 centimeters high so it's really really didn't know much it's going to spread and it's going to cover so it's a ground covered plant and it is evergreen which is really really helpful and at the moment it's covered in these beautiful starry blue flowers and this plant has cooled praised penned a long time. To have a more easy to pronounce name. Is that. It's also sometimes known as Libya I don't think you lata. Or blue star Oh see no. Trouble is there are quite a few plants that are known as Blue Star but they will leave it that a lot easier for you so if you say please stop people can see that tiny tiny little green leaves which come on it makes a mat and the one beauty of this is that it grows in shade so people have real problems with shade areas this will grow in that yeah I just prefer it to be a little bit more iced if it can be but once it's established it will tolerate drier areas so it will grow and do you ground cover underneath trees. Other have patience it could be right out in the front you can even make Lorne's of this so yes drug old to actually have a green low on top grass and then up right here alone would be your ideal because it will be green and it will make a lovely match right the way through very hard wearing yeah and then you'll get blue flowers as well and it's never going to get me high a word all skips growing and growing Yeah so it doesn't not going to know it's not so is why really really useful you can grow in a container Yeah so it was a moment sitting in this container and I just put it in a brown. Paperback to make it look pretty but you can see that it would full down over the sides of a container she can plant in with things like Costas or hammer callus in shape contain isn't what grown come down the sides of those containers go down the side of a wall because wherever it's Little Pete gross lands in that's moist or it'll put rootstock and old then root around and be really really good about how it spreads as that's how it spreads friends on these lovely long Grice and those will then rate down and then it makes more and it's just a really super little groundcover plant it's a native to Australia OK and it's native to sort of woodland areas so that's why it will grow in a shady area as it will go in sun as well but it isn't a sunny a border then it needs to have a bit more moisture in exhibit Alpine and I mean Alpine is something that you could classify it so it would go in an Alpine trough go in Alpine garden mixed with other Alpine plants absolutely no problem at all but puffing as I say underneath your shrubs and ground cover area you know some people got these horrible narrow borders next to pathways to say so down to where the bins Gras and I don't know how people . Put gravel in that because it's easy thing like this would be ideal and then you'd have greenery down there and it will grow amongst the gravel you can just have it growing along and you just put the shares over every now and again if it comes in really good idea yeah so that's something that you couldn't do with it and it will split and divide quite easily it's one of these plants that runs along sort of naturally do you just pick the plant up space to move it. Problem at all and how long will it flower for so it back put some flower usually starts firing beginning of June you know how to flush a flower then as a little rest and then it has another flush of flower so you get probably about a 4 week 5 week flush of flour little rest than other flesh a fire. And this is because this is covered in flies in the moment it's really really sweet and once that's finished you may get another later flowering but usually it's the midsummer to late summer and now that you've got flour and have you got to cut it back in order for it to be flour no. Dance to anything no I haven't done anything all parts of flowered once and then we've left them and they've come back up into flour we've not done anything to them if you were going to have they says alone we understand have to look at you you would have to go over the top of it probably was shares or you could run a very hard yeah over the top of it and just take off the the dead flowers but basically it just looks after itself I'm saying I like plants that look you don't have to do an awful lot to you know I am a lazy Gardner a hot so as long as it does what it says on the tin and flowers you know boost blue flowers all I have a green maybe a little bit tidying up yeah one thing with things that you don't actually have to prop them up truth needs no state can make. And it looks after itself it's more times in the garden and drink wine Absolutely. Should put on the light of a lot of them gives you more time to say look. I love it for that reason alone so rosy What's the name of the plants again it is pray T.-A pendant kill after all but he still oh please stop for me to see you could see you again very soon thank you. Just to. So today's the week difficult to pronounce well is for me. Otherwise known as blue stuff you want to take a photo if you want to take a look of the photo rather what it looks like you can head to our Twitter feed at B.B.C. Radio coming up shortly No I'm not. Depressed be with you. It's . Yes it's. Got every way it is. Because it can even go on the. That even. Comes. Perry never really over. To the kitchen god no B.B.C. Radio silent. Do you have too many course. I know it's not a question you get off you might do you might be going you've run out of ideas of what to do with them apart from maybe frying them off in a pan I want to know having them as part of a stew while he hunts for do you also like hummus but let's face it it can be a little bit on the con that well the olive oil this is a healthy recipe for a cold yet deep I know this is going to open your eyes to what he's you could use cause jets to be honest the cautious I used for this kind of got to the point where they'd grown too big and they were almost a bit my lot but it's fine so this is what you need to do each to roast them in the oven come up in slices. Little bit of all of oil couple of clothes of Golic take the skin off roast them with a cool probably for about half an hour or so for about $190.00 degrees until they start to tun a little bit brown because the Cala take them out the other and squeeze in some lemon juice couple of tablespoons full of lemon juice and then add you to. Which is like the peanut butter economy that you need to when you make the most about 2 or 3 tablespoons full of tahini. Together and you have roasted coolish at Dieppe It's not easy it tastes gorgeous and is a little bit healthy to you welcome. Thank you. You never made me strong well you. Know you. Get. The driver down and. I. Would like to. See you make me strong. It. Was. $25.00 plus one you're listening to the kitchen garden on B.B.C. Radio silence. Heading towards the kitchen disco by the way. Am I giving up Philip called the valve treatment you only get out of this program trust me. B.C. You radio silent. Let's check on the road for Stevie high Stevie has it. Not too bad it's improving ever so slightly the M 23 North by now has all lanes reopened from Junction one forget way to junction 8 for the M 25 after the earlier X. Then still very heavy adding roughly 20 minutes the journeys there the M 27 my spine taking 15 minutes to get through the road works between junction one for ferry and junction 4 for the M 3 and Ashley the A 31 East bind that has a link close from the heath roundabout distills the road very slow moving because of the accident we now have queues that are building back to force call. In Fortune's Well High Street West by now I've had unconfirmed reports that the road is now opened and the police have finished their investigation by will have to have that confirmed at the moment it doesn't seem that anything is leaving the island will have that confirmed a mechanical problem means the suspended service on the sandbanks vary between Dublin and pool and advice services are in operation all day on the white link service between Portsmouth and write if you spot anything else on the road I haven't mentioned Give us a call more in 30 minutes. B.B.C. Radio travel hotline 080810300. Weekday mornings from to B.B.C. Radio silence can see wait and you get it all straight is only 24 calories for an entire pack the downside nobody wants to show that C. Weight it sticks to your teeth and your face miss you eat everything has a slight smell of fish. This is you completely missed any social standing where you bake the end of a case of say weight of the shape and put it back in the packet. It does make your fingers smile but you could feed the fish radio to make you smile blue weekday mornings from to B.B.C. Radio 7 minutes to clean. Cooking. Now. Tell me. In the way. Could you be loved. Listening to the kitchen god no B.B.C. Radio. Here missed a roosted course that didn't participate it almost doesn't get any better. While Clive from toss an almond Wimborne card what subtle about you between proper Ses maybe your one holiday thank you was so inspired by hearing about the roasted course at Dieppe recipe. Of using up you've got of course that's by the way he says . You should get in touch with cheeses because they make an amazing kosher relish and I've had a go at making my own and it always goes down hate with friends thank you it's like 101 uses for caution it's on this program this afternoon but I love it thank you we're making a way towards the kitchen disco festival Let's see what the weather has got in still this week. So mostly today the chance for a few showers highs getting up to 23 to Greece this evening a dry cloudy stop it rain will spread and after midnight showers will start how widely scattered and light but then turn more widespread to war. Of 13 to Grace tonight tomorrow Monday what starts the day I'm afraid which showers and some longer outbreaks of rain on to cloud the skies rain will gradually clear in the afternoon leaving the end of the day dry to Mars as no bad highs to mark 21 degrees good news when I'm up on the roof replacing the roof bolts on the cabin of course I'm not going to be supervising from down the bus and the outlook for the rest of weight choose day looks to be a bit breezy away sunny spouse a chance for a few showers Wednesday though looks more unsettled with scattered showers some of them heavy and sundry in the afternoon so Wednesday to me the last day and then on Thursday some showers in the morning but the off to new looks to be mostly drawing . The radio so to sign up and become a weather watch I go online to B.B.C. Don't you cry when I watch it. What are you doing are you ready for the kitchen disco this is the part of the program every week where the disco comes to you in your kitchen if you can't get out out anymore we bring the disco to you 2 tracks by back to back maybe a kind of stocking away the place from dinner this will get you hopefully maybe shimmying by the stove a halt stepping it by the other and you raise a. Circle on them pulling a big chip stick on your sequins and get ready to release your into. The air. Of the kitchen this guy was. So bold Kaka. For the you. Are. This is. This is the kitchen disco on B.B.C. Radio sun with Rebecca Yeah it was I yeah yeah. Kielbasa and they give some rather. Finishing off this week's kitchen discuss. You can put your markets down. There only for the weekend. So still to come on the kitchen go in the softening Don't go anywhere because about the next minute Alex can use simple shots from the jetty at Ocean Village and modified as well as basically giving a finish of call it a kind of Cullen remake of us that's was sticking around fall off to 2 o'clock we've got David Perry who's got tracks of my years and he's going to be catching up with the games make up from the 2012 Olympics and after that of course Lou's going to be here 7 showstopper with every Sunday I bring my best selection of show tunes in music from the movies everything from the classics like West Side Story I. To Family Favorites doesn't love Mary Poppins see the movie. Plus I'll be chatting to the stars of stage and screen as they visit the south here on the I'm going to do every battle for you remembering that I'm the choreographer because. I feel we see the popcorn in ice cream and joining me for the very best for musical theater and the movies so live show stoppers with the hour today from B.B.C. Radio 7. And of course Lou's going to. Back on mid-morning tomorrow she's going to find out what it takes to win the Great British Bake Off I don't think she's a biker I'm not sure actually she's not into cooking but they're actually going to get some top baking tips from a former Bake Off winner Well I could tell you what it takes to win the Bake Off You cannot have a soggy bottom A OK so we step back into the kitchen now with Chef Alex Aiken from the jetty in action village in Christchurch he's one of the amazing chefs that we work with on the program but like our mazing gardening contributors and other chefs we have a James Golding from the pig of course Tom concern as well what I love about Alex is he is completely self-taught he started his 2nd career on for just a stack of cookbooks and a new pub and he went on to a mission in Star and the respect of all of his peers Now this is a recipe that I recorded with Alex last year we're going to record some very soon in the autumn but they so I thought fits perfectly for the summer and it make an easy to put together I promise you so it's a fit of caught with the crab and crust and what it also ways he's gorgeous thirsting would do is will go for this of called what I'm going to do with the cotton is get a little bit of Dijon mustard a little bit of spice with fish can lift it from being a little bland into something a little bit more fresh and sing a little bit additional mustard which we literally just spread on top of the fish OK So that's on the flesh side not on the skin so I sweat a good point is on the flat side because how often when I'm telling people to do it and they put on the skin side the one thing people don't eat is the skin and also people should think the skin it's where all the good stuff all the Amiga freeze and 6 years old in the skin and we're cooking this called in the oven on a try so in actual fact the heat going through the tribal crystal of the skin underneath as well it's like the crackling officiousness of it is it is there completely so. Here is some brown meat it's separated from the white meat you could mix the 2 together but I like to put the brown meat on top of the called that's got the G.'s on the stove on it so that's about a good sort of tablespoon muffling a tablespoon on top and that's where lots of the flavor is especially in in crab and then that's whitening appear and then I'm going to crumble the white meat on top of that brown meat and then we come to the the crumb just want some dry bread that goes into the machine and then some parsley ACOA really good blender some not having to chop the passage of the blend is going to fall and I want to get a vibrant green in the past it will do that but only something extra So I'm adding a little bit of spinach from there to then. Why I also want to do is I want to add some moisture to that so I'm going to add some olive oil and the olive oil will help keep that really more east one dressing the crab that's quite a bit of olive oil it's quite a bit because this is baking I don't want to go dry I want to keep some moisture and I want it to actually act as moisture going down through the call with the crab in the crust would it work as well with panko bread crumbs would they be to try not to pick up broken is a great it's just I like Penco break crumbs but what sense does but what's happening to all the stale bread I mean I've always in my past life I've always used stale bread to make my bread crumbs panko break crumbs are very porous the Japanese they're supposed to be made that they will give a better Christmas than Except for etc But if you got some really good stale bread at home well let me see if that's. How I look at that it almost looks like a pesto doesn't that so that's bread crumbs parsley spin age olive oil I'm not saying it you could if you wanted to add some garlic but I don't want to overpower the fish and we've got we've got the flavors of the mustard we've got the crab this adds a little bit of extra flavor also adds that vibrancy and it will add a little bit of tranche when we. Put it through the other black thing all these layers also help to keep it moist or does yeah that's the thing with fish they want to go dry I mean us but the other thing we have to worry about is because it's a nice thick piece of fish is making sure it's cooked in the middle now cooked that in another not 180 degrees for 12 to 14 minutes but I'll test it with a thermometer to make sure it's cooked in the middle so nice to be about 55 to 65 degrees in the middle or you actually just put a spoon in put the handle of the spoon in to the middle count to 3 take out touch on the bottom of your lip like you would a baby's food to test if it's hot enough and it's not enough heat if it's not put it back in the oven for a bit longer that will go in the oven and meanwhile sort of get ready what I like to garnish it with which is what we're going to serve it with and what I've got here is some mashed potatoes and they look like mushy peas next I'm going to tell me they're posh mushy beneath the not really that's that is that is the reality of it is the not posh piece there they are standard piece and but what I do is like my core smash piece you've got some mashed potato here in the pan What's the secret to getting amazing match right well my idea on mashed potatoes is that it's a good potato which you cook until soft I like to put it through either a muti which is like a mill to make sure you don't get any lumps or potato ricer a lot of people will put milk and butter in the mash and that makes it sort of hard to get it right I think where as I think you look at milk and butter which is separated cream I use double cream and it's all about the quality of the potatoes why does the potato have to be right in the 1st place or has to be right and different times of the year it's it's always a nightmare getting a really really good potato because they do very different times of the year this much piece Have you made a pan of boiling water bit of salt packet frozen peas in the boiling water when it comes up to the boil take them off strain them put them. Back in the pan and then smash them and I say but why do you like to add. On the touch and it can be it can be posh you could use you could use a truffle vinegar you could use a white wine vinegar or like a little splash assassins' OK little bit assassins' been again which would just add a bit of acidity the mass is now nicely ready OK so the fishes come out the other now what I've done to finish the dish off is a lovely spoonful of the creamy mashed potato and then the the smashed piece which have taken on that bit of vinegar I mean I know that they were better smell on the radio but if you smell those pieces that a hint of vinegar Yeah just it's almost chip shop memorise. As you eat it it's sort of because we don't say it's got vinegar in there people is an amazing piece and vinegar so often is the additive people don't add when with when you're cooking you have to get balance So here to finish the dish we put the mashed potato the piece with a touch of vinegar and then we've got a a butter sauce which is cream thickened with butter but even there there's some lemon juice in it because when we're balancing all food you have to have some richness but you also have to acidity to balance up if you ever got something that takes a bit bland Heinie touch of vinegar or tiny types of lemon juice so we we plaited the dish up with the creamy mashed potato the crushed piece with a splash of sauce and and then that lovely butter sauce we could just go past the source one pre-made one if you want to keep it easy and then love the quarter that with the crust on the crab on top which I won't have are it's not a is but we're in essence with really quite simple ingredients is this let's say to be called Crap her bread crumbs that's 5 ingredients but there's only 3 things on the plate really is potato peas and cold you can really really really taste the freshness of that called. Wow that just really lift is like giving it to it isn't just it's very simple that all. Well glad you think so am I right in saying you'll South Pole completely self-taught but I've been teaching myself for a long trauma I go back to 1983 when I bought the original restaurant with my wife and half months pregnant bought to Chef chops and to cook reveals you must have a passion for food list of being a cook in homage to cook. Yeah in a small way but not massively and everyone says I was your mom a great cook No not really. But I love my grandma and I love travelling fathers in the world Ethel So he did so that Singapore and places like that so that it was going to turn you on to food is simple The chef came from the Jesse. Finn hungry now so if you have a good lunch all I go for lunch is some carrot sticks and some hummus doesn't make up the mark does that if you want to take a look at the dish to see what it looks like we'll go back and listen again to the recipe and Alex cooking you through it you can head to our website which is B.B.C. Took a lot U.K. Forward slash Sutton and then get to the kitchen pay kitchen garden page and I promise you we will be doing a fresh batch of recipes with the next election she. Live Don't get enough from B.B.C. Radio silence. In a moment I'll say what's on the kitchen garden next week. David Perry coming up at 2 o'clock with tracks of someone see is. The soul Let's check on the race for me. B.C. You radio trouble now Stevie I always like to finish the program on a positive note I'm flipping you've got good news for us no pressure I know and for a change I think I do I will handing it on a good note right so the. Ongoing incident that we've had since the early hours of this morning in fortunes Well the police have concluded their investigations and the road is now reopened that was on High Street westbound between the royal Portland Arms pub and cove cottages I've had it confirmed by the police that the that the road is now up and now it will take a wee bit of time while things get back to normal it might take a wee bit of time for buses to come off the island but it is reopened and the police have concluded their investigations are not so good however on the A $31.00 East bind there's still one lane closed in Ashley that's between Ashley Heath roundabout and the sales B. Road now is that congestion still building back to Forest corner as well is a mechanical problem still means that says services are suspended on the sandbanks vary between Studland and pool and a revised service is still in operation on the white line. Between Portsmouth if you saw anything else in the world I haven't mentioned think it was a cold more than 30 minutes Thanks Steve you did while. B.B.C. Radio travel hotline. 103. David always put the pressure on him every week. It's the way he says a wee bit of time he can get away with anything I mean what's a wee bit of time. Talking under 30 minutes and. I don't doubt that's it for the kitchen garden this week's thank you to Rosie holiday for coming in and answering all your gardening questions feel enough for answering the coals and most importantly to you for being part of it. And I'm so sorry if we didn't get channels to get question this week we do try and squeeze in as many questions as we can in the ad but don't give up on us we'll be back in next week from 12 o'clock with another in the chat. And it's another Rosie. So you had Rosie honey this week next week you've got a lot minty a gardening writer a lecturer Rosie Yeomans. Questions from 12 o'clock. And you can always try to get a little. Pop an e-mail to me with your gardening question the kitchen garden at B.B.C. To U.K. And get on the phones from 12 as well. So that's going to be on the kitchen garden next week and we'll have another plant of the Week this week will Rosie yeoman stick to the briefing any pick one plant to find out. More trucks coming your way in the kitchen disco next week. And we had Rosie Hardy on the program again this time she's going to be talking about plants that are well fellas. So if you've got a. Any sizeable garden and you've got lots of room and you just want to fill some of those gaps she's going to be coming up with some suggestions from a nursery. So last week of camping. This week you know what's even more glamorous. I'm going to be a refund for a week. I know all of the natural come. Out I think I'm about to refer either. I've got the lumberjack. I've got the cut off. I'm good together. So try some ideas coming up next with David Perry making farewell. Next week I'll be telling you how you can come along to a special recording of gardeners questions we're taking on the road again in September to West-End tell you want about that next week. What are we doing have a fabulous week despite the rain I'm sorry I know it's the summer holidays but at least you're not up to roof. The fabulous Jools Holland playing in the kitchen garden. Have a great wake and I'll see you next week from 12 to. B.B.C. . Non-school hour show on the. Radio. B.B.C. News or 2 o'clock I'm Matthew Schofield 2 mass shootings within hours of each other have left almost 30 people dead in the United States 20 were killed when a suspected white supremacist opened fire in a Wal-Mart supermarket in the Texan city of El Paso the 9 were killed. And 16 others wounded in a shooting outside a bar in Dayton Ohio the city's Assistant Police Chief compas says they're trying to find out more about the gunman who was shot dead by his offices call a world war going on identifying the suspect. Possible motivation might have been going. Along with. Here with more heavy rain forecast in dog a ship people whose homes could be flooded if a dam breaks the been told they'll no longer be able to go back to collect their essential belongings engineers a racing to pump water out of Tobruk reservoir to relieve pressure on Rachel gulp and went back to her home yesterday and rescue to 5 cats. Looking for. A really.