Jamie begins by picking some rhubarb from the garden and making a lip-smacking sauce for marinated pork belly, pan-fried until crispy in his hot and sour rhubarb crispy pork noodles, a special dish for any springtime occasion. He picks some new season spinach for a luxurious spinach and goat's cheese risotto, before cooking up a scruffy spring tart using leeks. Jamie also demonstrates how to divide shop-bought basil into lots of individual plants to last through the year and celebrates the vibrantly coloured stalks and leaves of chard in a crowd-pleasing cheesy spring cannelloni