Episode 3

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.