Spring is the season that chefs around the world look forward to most and Italian food legend, Stefano Manfredi harvests the freshest produce of the season for a Roman vignarola. Chef Chase Kojima reveals the secrets to a perfect tempura batter as Ibrahim Kasif is inspired by a Turkish spring and shares his dish of slow- braised broad beans. Maeve then visits the garden of Zimbabwean-born home cook Dorothy Johnson as she prepares muboora une dovi – a recipe of pumpkin shoots and delicate flowers served with a rich peanut sauce.