Kew on a Plate (2015)

Michelin-starred chef Raymond Blanc, together with Kate Humble, has been given the unique opportunity to spend a year at the most famous botanical gardens at Kew to re-establish the long-lost kitchen gardens that once provided produce for the royal table from George II to Queen Victoria.

Spring. Episode 1.

Gardening and cooking show. Michelin-starred chef Raymond Blanc, together with Kate Humble, has been given the unique opportunity to spend a year at the most famous botanical gardens at Kew to re-establish the long-lost kitchen gardens that once provided produce for the royal table from George II to Queen Victoria. It's spring at Kew and after a long, dark winter, nature is coming back to life. Raymond learns about the infamous rhubarb triangle before harvesting his own at Kew to make his sublime version of rhubarb and custard! What better to compliment this dessert than the exotic spice vanilla? Kate finds out how a 12-year-old slave enabled vanilla to become the world's most popular flavour. Nothing heralds the arrival of spring more than the first fresh asparagus, and Raymond plants some crowns at Kew. Domestic historian Ruth Goodman shows Kate an old Roman asparagus recipe and Raymond makes a light spring dish - grilled asparagus tips.

Summer. Episode 2.

Gardening and cooking show. Chef Raymond Blanc and Kate Humble have been given the opportunity to spend a year Kew botanical gardens to re-establish the long-lost kitchen gardens that once provided produce for the royal table from George II to Queen Victoria. Summer has arrived and everything in the garden is blooming. Everyone loves a carrot, particularly the carrot fly, so Raymond must protect his crop to ensure he has a good supply for his summer carrot stew. Meanwhile, Kate goes on a search to find the wild carrot, the ancestor of today's cultivated carrots, and learns how this vegetable was once used as a potent medicine. One of the exotics at Kew is cacao. At Hampton Court, food historian Marc Meltonville makes Kate a delicious cup of hot chocolate, just like the Georgians enjoyed. Kate finds out how bean pottage was made in Tudor times and Raymond makes a vegetable bean chilli, complete with raw cacao.

Autumn. Episode 3.

Gardening and cooking show. It's autumn at Kew, and the vegetable garden is set to produce a bumper harvest. Raymond Blanc and Kate Humble grow some autumnal favourites and cook them up in the Kew kitchen. Kate finds out why the tomato was once considered to be a deadly poison and how the arrival of ketchup helped convert us into a nation of tomato lovers. For his delicate stir-fried oyster mushroom broth, Raymond sets up a mushroom farm in Kew's old ice house while Kate examines a specimen in the fungarium. Then she's off in search of the only working pineapple pits in the country. Back in the garden, Raymond enlists the help of some local children to harvest some Halloween pumpkins, and it's time for the beetroot to be lifted. Raymond transforms this earthy vegetable into a delicious autumn tart. And with winter on the horizon, it's time for the season's last crop - the apple. Kate tries her hand at traditional cider making, and Raymond rounds off the season with an apple charlotte.

Winter. Episode 4.

Gardening and cooking show. With winter setting in, Raymond learns how brassicas cope in the frost, while Kate discovers the secret to the survival of our winter greens. At Fishbourne Place, Kate finds out how leeks were considered medicinal in Roman time, but back at Kew disaster has struck - the whole leek crop has been devastated! Kate visits the UK's largest banana collection at the Palm House. Only one variety tends to be consumed, and it is vulnerable to extinction - Kate visits the University of Leicester, where there is a race against time to find a replacement. She also learns how chicory coffee was once a popular British drink, while Raymond makes a winter-warming chicory gratin. Domestic historian Ruth Goodman shows Kate how quince jellies are made and, as the year at Kew draws to an end, the garden is prepared for its next cycle - seeds are saved and soil is mulched. Raymond makes a festive poached quince to celebrate, and they reflect on the year.





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