Watch The Cook and the Chef online: Episode 24 Lamb & Saffron

In this episode Maggie and Simon conclude their six week New Zealand odyssey. Simon checks out New Zealand lamb, one of the most iconic of all that countries products and Maggie returns to Hawkes Bay to find out why Saffron is the most expensive spice in the world. The first shipment of refrigerated lamb left New Zealand in 1882 bound for England and from small beginnings it's gone from strength to strength. Not all of New Zealand's lamb is produced the same way though. Despite its clean, green image only around 1% of the country's farmers are organic. In the heart of 'Lord of the Rings' country, on the South Island, Simon met self-proclaimed 'wild man' and organic lamb farmer, Tim Gow. Tim actually played a wild man, in one of the three films which was shot near his magnificent mountain property in the Southlands. Tim farms Wiltshire's, a hardy meat sheep dating back to Roman times, which is ideally suited to organic farming. One of the pioneers of organic farming in New Zealand, his stock have been free of vaccines, chemicals and drenches for over twenty years and he produces a sweet, fine grained meat, which to quote Tim, 'once you’ve tasted, you're addicted'! In the kitchen Simon cooks one of Tim's lamb shoulders stuffed with a delicious tapenade of green olives, almond flakes, white anchovy and capers, while Maggie slow cooks lamb shanks to perfection, with a combination of cinnamon orange and chestnuts, creating the consummate winter dish. Saffron is one the world's most exotic spices with the majority grown in Iran, but both Australia and New Zealand are now producing some very good product. While in Hawkes Bay on the north island, Maggie visited saffron grower Mark Tyro to discover why, at around $35,000 per kilo, this spice is so expensive. Back in the kitchen Maggie poaches and roasts some pears, in a syrup of saffron, sherry and verjuice and served with a cinnamon and lemon crème caramel they're irresistible. As an accompaniment to his lamb, Simon bakes some delicious Saffron Hasselback potatoes and shares a great tip on how to ensure they're always soft and creamy on the bottom and a little crispy on top. Recipes: - Lamb Shoulder Stuffed with Green Olive - Saffron Hasselback Potatoes - Lamb Shanks with Cinnamon & Orange - Saffron Poached & Roasted Pears - Cinnamon and Lemon Crème Caramel

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