Jamie demonstrates how to make a beautiful pea and broad bean 'posh beans on toast', spiced broad bean fritters and uses peas as a finishing touch to a spaghetti and meatball dish.

Jamie pickles courgettes with mint and chilli, as well as aubergines with garlic and oregano. He also makes a fiery chilli chutney with Welsh rarebit and steak and chips on the barbecue.