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