0:00:03 > 0:00:07I'm Trish Deseine, international food writer and cook.
0:00:07 > 0:00:08I was born and bred in County Antrim
0:00:08 > 0:00:12and, for the last 20 years, I've been living in France, tasting,
0:00:12 > 0:00:15cooking and writing about the great French passion for food.
0:00:15 > 0:00:17SPEAKS FRENCH
0:00:17 > 0:00:19I'm now one of France's best known cookbook authors
0:00:19 > 0:00:24and was the first non-French food columnist for Elle magazine.
0:00:24 > 0:00:28Now I'm returning home to a very different Northern Ireland,
0:00:28 > 0:00:31a country finally waking up to the fact that it produces
0:00:31 > 0:00:33some of the best food in the world.
0:00:35 > 0:00:39There's a food revolution going on and I want to be part of it.
0:00:39 > 0:00:42In this series, I'll be showcasing some fabulous local produce,
0:00:42 > 0:00:47but just how easy is it to spot local, shop local and eat local?
0:00:48 > 0:00:52To find the answer, I'll be scrutinising supermarkets.
0:00:52 > 0:00:54Local food is very, very important.
0:00:54 > 0:00:55For farmers and food producers,
0:00:55 > 0:00:58finding a market for their goods is crucial.
0:00:58 > 0:01:00Dealing with supermarkets can be challenging.
0:01:00 > 0:01:03Basically, it's perseverance.
0:01:03 > 0:01:06I'll also be challenging a family to live for a week just using
0:01:06 > 0:01:08food from their doorstep.
0:01:08 > 0:01:11We're probably still at the beginning of a long journey.
0:01:18 > 0:01:20Meet the Barnsley family.
0:01:20 > 0:01:24Mum Holly, Dad Ellis and their two boys, Cohen and Dylan.
0:01:24 > 0:01:27Mum and Dad both work and have busy lifestyles.
0:01:27 > 0:01:28However, with two growing lads,
0:01:28 > 0:01:32they're certainly enthusiastic about eating healthily.
0:01:32 > 0:01:36How will they fare with eating only local produce for a week?
0:01:36 > 0:01:39We would normally shop about once a week.
0:01:39 > 0:01:42We would do a big shop and I would shop online, usually.
0:01:42 > 0:01:46When we're shopping for food, my priority is normally price
0:01:46 > 0:01:49and taste and whether it looks good.
0:01:49 > 0:01:53We might have Mexican food one night and curry the next night
0:01:53 > 0:01:55and maybe a roast dinner. So, some nights I would cook,
0:01:55 > 0:01:58and other nights, I would just throw things in
0:01:58 > 0:02:00that are in the freezer, you know.
0:02:00 > 0:02:02I think we like to eat a lot of processed foods.
0:02:02 > 0:02:06My wife is from Texas so we like a lot of the sugary foods
0:02:06 > 0:02:08that come from all over the world, really.
0:02:08 > 0:02:13I am probably not very aware at all of where my food is coming from.
0:02:13 > 0:02:17I really wouldn't be that interested, to be honest.
0:02:19 > 0:02:22Today I'm meeting Holly at the supermarket to see
0:02:22 > 0:02:25just how much local produce she can put in her trolley.
0:02:25 > 0:02:28So, Holly, let's get going on this shopping list.
0:02:28 > 0:02:31Here's the lettuce section. What would you usually buy?
0:02:31 > 0:02:35- Either the pre-packaged ones or the normal ones.- Yeah?
0:02:35 > 0:02:37I don't think any of this is from Northern Ireland, do you?
0:02:37 > 0:02:40Let's have a little look. No, it's not.
0:02:40 > 0:02:43But these are. That's from County Armagh.
0:02:43 > 0:02:45- Now, fruit-wise?- Banana.
0:02:45 > 0:02:48- Not many banana trees in Northern Ireland. Apples.- Yes.
0:02:48 > 0:02:51Here's the apple section. These are from France...
0:02:51 > 0:02:54Italy, Portugal.
0:02:54 > 0:02:56Well, you know, I think we go the Bramley route,
0:02:56 > 0:02:58- because these are from Armagh. - Sounds good.
0:02:58 > 0:03:01And then perhaps do a little bit more cooking with them.
0:03:01 > 0:03:05Now, you have parmesan on your list but, as far as I know,
0:03:05 > 0:03:07there's no Northern Irish Parmesan, for the moment,
0:03:07 > 0:03:11- so what could we use instead? I think probably a good hard cheddar.- Yeah.
0:03:11 > 0:03:14There's Asda's own brand. Northern Irish.
0:03:15 > 0:03:18That's Dale Farm so that's Northern Irish. Up to you.
0:03:18 > 0:03:21- I would generally go for the cheaper one, I have to admit.- OK.
0:03:21 > 0:03:24Holly, what sort of cereals do your kids have in the mornings?
0:03:24 > 0:03:27Normally, yeah, they'd have Weetabix or Cheerios, usually.
0:03:27 > 0:03:30We're going to go one step further. There's a great brand of oats
0:03:30 > 0:03:32in Northern Ireland, which is Whites Oats.
0:03:32 > 0:03:34Quite a good range here, actually.
0:03:34 > 0:03:37- Go for the cheaper one.- You're going to go for the cheaper one? OK.
0:03:37 > 0:03:40- I'd like you to buy a whole chicken. - OK.- Milk, milk, milk, milk, milk.
0:03:40 > 0:03:43Now, the yoghurts, mince...
0:03:43 > 0:03:46- Is this from Northern Ireland? - It is, yes.
0:03:46 > 0:03:49They have a butcher in store, so I thought we'd go and have a look
0:03:49 > 0:03:53- at his.- OK.- Just check the price on this. £9. Right, butchers. Hello.
0:03:53 > 0:03:57We looked at the lean mince...and a kilo, the usual price for a kilo?
0:03:57 > 0:03:59- A kilo is 6.99.- This is 6.99,
0:03:59 > 0:04:02- so it's already cheaper than the £9 on the other.- It is.
0:04:02 > 0:04:03Double bargain.
0:04:05 > 0:04:10Holly, we've got our shop here, and I've added lots of extra bits and pieces.
0:04:10 > 0:04:13Some quite luxurious things that we might have left behind,
0:04:13 > 0:04:14including this bacon from Fermanagh.
0:04:14 > 0:04:17There are also two packets of sausages in there.
0:04:17 > 0:04:21- I don't know if you get through those in a week.- I like sausages.
0:04:21 > 0:04:24How much do you reckon this cost?
0:04:24 > 0:04:26I know you usually spend between 50 and £60.
0:04:26 > 0:04:29If I really had to guess, I would probably say about 50.
0:04:29 > 0:04:31- It's actually less than £48.- Really?
0:04:31 > 0:04:34- So, we're right down. - That's really good.
0:04:34 > 0:04:39My challenge to you is to use this produce and only this produce.
0:04:39 > 0:04:41You can top up on milk if you run out of milk during the week,
0:04:41 > 0:04:44but just this produce for seven days.
0:04:44 > 0:04:47And, then, at the end of the seven days, you're going to invite me
0:04:47 > 0:04:51over for a meal and cook for me. So, what do you think? Are you up for it?
0:04:51 > 0:04:54- I am definitely up for it. - We can have a go.
0:04:54 > 0:04:57There's easily enough food in that basket to feed the Barnsleys
0:04:57 > 0:05:01for a week, and I'm hoping they'll all get into the kitchen and cook.
0:05:01 > 0:05:05And, also, I really hope that she manages to get the kids off cereals and onto oatmeal.
0:05:11 > 0:05:13Here in Northern Ireland,
0:05:13 > 0:05:15we're served by many of the supermarket giants,
0:05:15 > 0:05:19who offer a possible market for food producers and farmers.
0:05:19 > 0:05:23Many supermarkets here claim a commitment to local produce
0:05:23 > 0:05:27and producers, but are they just paying lip service?
0:05:27 > 0:05:31How important is local for supermarkets?
0:05:38 > 0:05:41We're here surrounded by local produce.
0:05:41 > 0:05:43How much of the produce in the store is from Northern Ireland?
0:05:43 > 0:05:46We've around 1,500 local products
0:05:46 > 0:05:48here in Tesco Northern Ireland.
0:05:48 > 0:05:52At Lidl, we're very committed to having local produce on our shelves.
0:05:52 > 0:05:55Last year, we spent over £85 million on local produce
0:05:55 > 0:05:57and that was from over 40 local suppliers.
0:05:57 > 0:06:02We currently work with over 100 suppliers, supplying us
0:06:02 > 0:06:05with over 1,000 products into our Northern Irish stores.
0:06:05 > 0:06:10Many of the multiple retailers here claim to encourage local produce,
0:06:10 > 0:06:14but what do we, the Northern Irish customers, really want?
0:06:14 > 0:06:18Do we trust the supermarkets to supply local? Do we care?
0:06:18 > 0:06:21The most recent research we've done is interesting
0:06:21 > 0:06:24because it would suggest that around about two thirds of our customers
0:06:24 > 0:06:26think that local food is very, very important.
0:06:26 > 0:06:28One of their top priorities.
0:06:28 > 0:06:31And if you then include customers who feel it's still important,
0:06:31 > 0:06:33perhaps not right up there for them, but still important,
0:06:33 > 0:06:36that actually goes up to about three quarters of all customers.
0:06:36 > 0:06:39Customers are very brand loyal within Northern Ireland,
0:06:39 > 0:06:43and they want to be able to come into Asda and buy the brands that they love.
0:06:43 > 0:06:45They want local produce. They believe that in Northern Ireland,
0:06:45 > 0:06:48that we are able to supply the best possible produce,
0:06:48 > 0:06:51of whatever that might be. Therefore, it's only sensible
0:06:51 > 0:06:55that we react to their request and stock it.
0:06:55 > 0:06:57We want to support our own producers,
0:06:57 > 0:07:00but value for money is also important.
0:07:00 > 0:07:03And how does the price of local produce compare to imports?
0:07:03 > 0:07:07A lot of local suppliers will be of different sizes and scales,
0:07:07 > 0:07:10and our biggest local suppliers would be competitive with any one in the market.
0:07:10 > 0:07:14Smaller and medium suppliers have to offer a bit more.
0:07:14 > 0:07:17They're not always able to offer the very cheapest price.
0:07:17 > 0:07:19There's been a lot of negative publicity about how
0:07:19 > 0:07:23supermarkets work with farmers, growers and food producers.
0:07:23 > 0:07:25I wanted to know more.
0:07:26 > 0:07:28How would you answer criticism
0:07:28 > 0:07:31about how Tesco treats its farmers and its suppliers?
0:07:31 > 0:07:34The lovely thing about Northern Ireland's suppliers is they tend
0:07:34 > 0:07:36to be family farms, family businesses,
0:07:36 > 0:07:40and we're now dealing with the next generation in those businesses.
0:07:40 > 0:07:42That's how sustained the business has been here.
0:07:42 > 0:07:45Well, as an example, our milk comes from Strathroy Dairy in Omagh,
0:07:45 > 0:07:48and that relationship that we've had with Strathroy
0:07:48 > 0:07:51has been for 15 years now and we wouldn't have those length of,
0:07:51 > 0:07:54of duration of relationships if they weren't built on trust.
0:08:03 > 0:08:04We're all after convenience,
0:08:04 > 0:08:08and that's central for one Northern Ireland food producer.
0:08:09 > 0:08:13Mash Direct, situated on the shores of Strangford Lough,
0:08:13 > 0:08:16began life as a farm, growing and selling vegetables.
0:08:16 > 0:08:20It's now a family business making a huge range of products,
0:08:20 > 0:08:24which can be found on many of the supermarkets' shelves.
0:08:24 > 0:08:27I'm meeting mother and son, Tracy and Lance Hamilton.
0:08:27 > 0:08:29How did Mash Direct start?
0:08:29 > 0:08:32We had been growing vegetables for the wholesale market,
0:08:32 > 0:08:34and the returns were getting less and less,
0:08:34 > 0:08:37and we were really thinking how we could survive as a farm,
0:08:37 > 0:08:40and Martin had noticed the consumer buying habits
0:08:40 > 0:08:42of looking for convenience, so we thought,
0:08:42 > 0:08:45"What can we do to make our vegetables convenient?"
0:08:45 > 0:08:47So, at a friend and neighbour's party,
0:08:47 > 0:08:49after a couple of glasses of whisky,
0:08:49 > 0:08:52Martin decided what we would do is start to make mashed potato.
0:08:54 > 0:08:57There was an awful lot of research of how to cook.
0:08:57 > 0:09:01We wanted to steam cook everything, which was interesting in itself
0:09:01 > 0:09:03because we wanted all the nutrients to be maintained,
0:09:03 > 0:09:07so we designed and made our own equipment to make the mash.
0:09:07 > 0:09:10We blast chill, so the minute the product is cooked,
0:09:10 > 0:09:12it's brought down in temperature very, very quickly,
0:09:12 > 0:09:15because, you know, at home if you were to leave mashed potato
0:09:15 > 0:09:18out to chill naturally, we'd never get that sort of shelf life,
0:09:18 > 0:09:22so we would get about 14 days because of our blast chilling process.
0:09:22 > 0:09:26How do you deal with the growth in food intolerances and allergies?
0:09:26 > 0:09:29We are now a completely gluten-free company.
0:09:29 > 0:09:32There's not one product that we'll produce that is not gluten-free,
0:09:32 > 0:09:35and nobody would ever expect to see a croquette that is gluten-free,
0:09:35 > 0:09:38or potato cakes, because they see a crumb and they presume it's,
0:09:38 > 0:09:42you know, a wheat-based crumb, but it's actually a lot of rice flour.
0:09:42 > 0:09:44Lance, today, your products are distributed through
0:09:44 > 0:09:48most of the major supermarket chains and you now export as well.
0:09:48 > 0:09:50Yep, we export into Dubai,
0:09:50 > 0:09:54and we also are looking into the American market as well.
0:09:54 > 0:09:57How much produce leaves the factory every day?
0:09:57 > 0:09:59In and around about 100 tonnes, I would say.
0:09:59 > 0:10:02It's certainly substantial compared to the early days
0:10:02 > 0:10:04where my brother and I were on the peeling lines.
0:10:04 > 0:10:07It's a heck of a lot larger than it was then.
0:10:11 > 0:10:14I'm heading inland from the shores of Strangford Lough to meet
0:10:14 > 0:10:15another food producer.
0:10:18 > 0:10:22In 2011, Armagh Bramley became part of a premium food club,
0:10:22 > 0:10:25when it was awarded protected geographical indication,
0:10:25 > 0:10:26or PGI, status.
0:10:26 > 0:10:30It's a special award for food that is unique to its location.
0:10:32 > 0:10:35There are only two other products in Northern Ireland with this
0:10:35 > 0:10:39special status - Comber potatoes and Loch Neagh eels.
0:10:39 > 0:10:42I'm meeting Helen Troughton at her Armagh orchard.
0:10:43 > 0:10:47So, Helen, we're here in Armagh, the beautiful orchard county,
0:10:47 > 0:10:48amongst your apple trees.
0:10:48 > 0:10:51Could you tell me a little bit about the history of the area
0:10:51 > 0:10:53and the apples here?
0:10:53 > 0:10:57Well, Armagh is known for growing apples, mainly because, way back
0:10:57 > 0:11:00in plantation times, all large houses had to have an orchard,
0:11:00 > 0:11:03probably for self-sufficiency, or something,
0:11:03 > 0:11:04and that's where it all started.
0:11:04 > 0:11:07And what about varieties? How many varieties are grown here?
0:11:07 > 0:11:12Oh! We would have over 30 different varieties, but our main variety
0:11:12 > 0:11:16is way and above the Armagh Bramley Apple, which got PGI status.
0:11:16 > 0:11:17Tell me a little bit about that.
0:11:17 > 0:11:22The Armagh Bramley got PGI status in 2011, which makes it a unique apple.
0:11:22 > 0:11:25And only the apples, the Bramleys grown in Armagh,
0:11:25 > 0:11:28- are allowed to be called an Armagh Bramley PGI.- Mm.
0:11:28 > 0:11:29It gives it a special status,
0:11:29 > 0:11:33puts us on equivalent level to, like, the Parma ham, or champagne.
0:11:33 > 0:11:36So, it is special and we need to celebrate that fact.
0:11:38 > 0:11:40The company now produces a range of ciders,
0:11:40 > 0:11:43non-alcoholic apple juice and a cider vinegar.
0:11:43 > 0:11:46They sell their products at a number of small stockists,
0:11:46 > 0:11:50but they can also be found on some of the supermarket shelves.
0:11:54 > 0:11:56Helen, how did you get started
0:11:56 > 0:11:58in selling the cider and the apple juice?
0:11:58 > 0:12:00Well, once you make it, you've then got to sell it.
0:12:00 > 0:12:04So, what we did was we went out to a lot of consumer shows and let people
0:12:04 > 0:12:07actually try it, and then we started and went round off-licences
0:12:07 > 0:12:10and asked them if they'd stock it, and bars and that sort of thing.
0:12:10 > 0:12:12Then, as well as that, went onto Facebook.
0:12:12 > 0:12:14My son set up a page and he asked people,
0:12:14 > 0:12:16"Where would you like to see our product?"
0:12:16 > 0:12:19And then he would say to me, "Mum, go to such and such an off-licence",
0:12:19 > 0:12:22and I would get in my little Smart car and off I went.
0:12:22 > 0:12:24Then we were drawn to the attention of a distributor.
0:12:24 > 0:12:28They came to us and we went with them, and now we're in the supermarkets as well.
0:12:28 > 0:12:30And what about getting into supermarkets?
0:12:30 > 0:12:32Was that a special process?
0:12:32 > 0:12:35Oh, yes. It just needs perseverance.
0:12:35 > 0:12:37Roughly, I would say a year to year and a half from we started
0:12:37 > 0:12:40to speak to them, it actually appeared on the shelves.
0:12:40 > 0:12:42What I have found is, once you're into one supermarket,
0:12:42 > 0:12:45it's easier to get into the rest of them afterwards.
0:12:45 > 0:12:49- Do you think we could taste some of them now?- This is the Carsons.
0:12:50 > 0:12:54In one sense, it will be quite tart because there's so much Bramley.
0:12:54 > 0:12:56- But you'll also get a little sweetness.- Mm.
0:12:56 > 0:12:59And, also, the cider apple will give you the aftertaste.
0:12:59 > 0:13:02- Mm, it's really, really lovely. It's quite tangy.- Yes, exactly.
0:13:02 > 0:13:04That's the Bramley for you.
0:13:04 > 0:13:07And we'll try the Maddens, which is our medium cider.
0:13:07 > 0:13:08Our mellow, as I like to call it.
0:13:13 > 0:13:17We have more eating apple in this one, and cut back a little on the Bramley,
0:13:17 > 0:13:19but also maintained the cider apple in it.
0:13:21 > 0:13:23Mm. Yes, lovely, mellow and sweet.
0:13:23 > 0:13:26Yes, it is sweeter than the dry cider.
0:13:26 > 0:13:30- And would you recommend cider as a drink with dinner?- Very much so.
0:13:30 > 0:13:33- I would now drink cider more so than wine.- Mm-hmm.
0:13:33 > 0:13:36It is only 4.5 %.
0:13:36 > 0:13:39And cider, actually, is very akin to wine.
0:13:39 > 0:13:43The whole process, the fermentation process is just like wine.
0:13:43 > 0:13:45Northern Ireland, we grow apples,
0:13:45 > 0:13:47we don't grow grapes, so this is our wine.
0:13:48 > 0:13:51Back at the Barnsley's house in Ballycastle, I'm determined
0:13:51 > 0:13:54to get the boys into the kitchen.
0:13:54 > 0:13:57OK, guys, you are my assistants.
0:13:57 > 0:14:00In fact, you're my slaves. You have to do everything I tell you.
0:14:00 > 0:14:04All right? So, we're going to make a very famous,
0:14:04 > 0:14:09- traditional Irish bread called wheaten bread.- I've heard of it.
0:14:09 > 0:14:11- You've heard of it?- But not eaten it.
0:14:11 > 0:14:14You haven't eaten it? No? This one really is simple.
0:14:14 > 0:14:17It's only got four ingredients.
0:14:17 > 0:14:19- Cohen, what's this?- Flour.
0:14:19 > 0:14:22That's wholemeal flour and this is baking soda,
0:14:22 > 0:14:24- and then we're going to have buttermilk.- Milk.
0:14:24 > 0:14:26- And this, what's this? - Sugar.- Uh-uh.
0:14:28 > 0:14:32- Soft!- Yeah! I want you to pour this in here.
0:14:32 > 0:14:36Perhaps Dylan can look at the scales and tell us when we get to 250.
0:14:36 > 0:14:38- You're starting to pass 200.- Yeah?
0:14:38 > 0:14:41You're really close to the biggest line.
0:14:41 > 0:14:43OK, that's brilliant. We're going to stop, then. Fantastic.
0:14:43 > 0:14:47OK, so, now you're going to put this in here. OK, in it goes.
0:14:47 > 0:14:51Could you put a teaspoon of baking soda in there? A teaspoon of salt.
0:14:51 > 0:14:53Yeah, that's good. Go on, then.
0:14:53 > 0:14:55It looks like snow.
0:14:55 > 0:14:58OK, so, now could you just mix that round very gently.
0:15:00 > 0:15:03OK, brilliantly mixed. And now we're going to put in the milk.
0:15:03 > 0:15:07Do a little swirl. Put it all in. That's all right.
0:15:07 > 0:15:11I want you to pretend that you're golden eagles and you've got claws,
0:15:11 > 0:15:14and you're going to go in there and you're going to mix it around.
0:15:14 > 0:15:16My, my, my, my, my fingers are really messy.
0:15:16 > 0:15:19They are, aren't they?
0:15:19 > 0:15:20Keep going.
0:15:20 > 0:15:24With your clean hand, Dylan, could you get a tiny little bit
0:15:24 > 0:15:27of flour out of there and just sprinkle it on to the baking sheet?
0:15:27 > 0:15:30So, it's going to go on the baking sheet and then, Dylan,
0:15:30 > 0:15:33could you cut a cross on it?
0:15:33 > 0:15:35So, you do one line like that and one line like this,
0:15:35 > 0:15:37and that's to help it rise.
0:15:38 > 0:15:41Very good. Now it's going in the oven.
0:15:41 > 0:15:44The oven is hot.
0:15:49 > 0:15:51And here it is, at last.
0:15:51 > 0:15:55Hot out of the oven. Don't touch, very hot. Set that over here.
0:15:55 > 0:15:59- Eat! Eat!- We have to wait for it to cool down.- Eat!
0:15:59 > 0:16:04OK, guys, you have been very patient. The moment has come to cut the bread.
0:16:04 > 0:16:06Is there any seeds in there?
0:16:06 > 0:16:09- No, it's just that rubbly flour that you had.- OK.
0:16:09 > 0:16:13That makes it all crunchy. There's one for you.
0:16:13 > 0:16:16So, Cohen, what do you think?
0:16:16 > 0:16:19- Good.- Triple excellent. - Triple excellent!
0:16:19 > 0:16:23Thank you so much. Do you think you'll be able to make this again?
0:16:23 > 0:16:25- Mm-hmm.- Maybe with Mummy looking on.
0:16:30 > 0:16:33Northern Ireland's food scene is certainly growing.
0:16:33 > 0:16:35I'm meeting Michele Shirlow, head of Food NI,
0:16:35 > 0:16:38to chat about what's been happening.
0:16:38 > 0:16:40Michele, this seems to be a food revolution
0:16:40 > 0:16:43going on in Northern Ireland, and you head up Food NI.
0:16:43 > 0:16:46- What does that job entail? - What it entails is, really,
0:16:46 > 0:16:51helping the industry to push out the great message about our food.
0:16:51 > 0:16:54I suppose, building confidence and pride in what we have locally,
0:16:54 > 0:16:56because it's just fantastic.
0:16:56 > 0:17:00We started with seven enthusiastic members and we now have 330.
0:17:00 > 0:17:03About half of our members are producers
0:17:03 > 0:17:06and the other half are chefs and restaurateurs.
0:17:06 > 0:17:09How do you think people's attitudes have changed to food and,
0:17:09 > 0:17:12in particular, to local food, in Northern Ireland?
0:17:12 > 0:17:14People's attitudes have changed enormously,
0:17:14 > 0:17:16and it's not just people in Northern Ireland
0:17:16 > 0:17:18whose attitudes have changed.
0:17:18 > 0:17:21Over the last six or seven years, food from Northern Ireland
0:17:21 > 0:17:25has started to win awards, nationally and internationally.
0:17:25 > 0:17:28Last year, we had so many awards that we're being cited
0:17:28 > 0:17:31as a stronger food region than the south-east of England.
0:17:31 > 0:17:35What would you say is Northern Ireland's greatest hidden secret about its food?
0:17:35 > 0:17:37The big secret here is our climate.
0:17:37 > 0:17:40The fact that we have four seasons every day.
0:17:40 > 0:17:43We really are world-class at growing grass,
0:17:43 > 0:17:45and that leads to unique beef,
0:17:45 > 0:17:48unique dairy, fantastic ingredients,
0:17:48 > 0:17:49the best in the world,
0:17:49 > 0:17:52that we then can take and make into great products.
0:17:52 > 0:17:55- Does local come at a price? - Not necessarily.
0:17:55 > 0:17:58If people want good food, there's lots of great ways to source it.
0:17:58 > 0:18:02Check out local markets, go to farm shops and come along to the events
0:18:02 > 0:18:03and talk to the producers.
0:18:03 > 0:18:07How encouraging are supermarkets for local producers?
0:18:07 > 0:18:09When the supermarkets first came to Northern Ireland,
0:18:09 > 0:18:13they actually brought over an English footprint,
0:18:13 > 0:18:14put it onto our stores,
0:18:14 > 0:18:17discovered that our palates were completely different.
0:18:17 > 0:18:21And within a few days of arriving here, realised they had to bring in
0:18:21 > 0:18:24all those things like soda bread, wheaten bread,
0:18:24 > 0:18:26apple tarts, traybakes,
0:18:26 > 0:18:30strong teas, all those things that are unique to Northern Ireland.
0:18:30 > 0:18:33So, supermarkets have been interesting because they've been
0:18:33 > 0:18:36able to take our local products outside of Northern Ireland,
0:18:36 > 0:18:40and they've been able to take them into the rest of the UK.
0:18:40 > 0:18:44However, I think anybody setting up in business, an artisan producer,
0:18:44 > 0:18:48there's many other ways to retail your product, or to sell your product.
0:18:48 > 0:18:52Why not think of a farmer's market, or go to a chef
0:18:52 > 0:18:55and get them to try it with customers?
0:18:55 > 0:18:58I challenged the Barnsley family in Ballycastle to shop,
0:18:58 > 0:19:01cook and eat local for a week.
0:19:01 > 0:19:02They're at the halfway mark
0:19:02 > 0:19:05and I'm curious to find out how they're getting on.
0:19:05 > 0:19:08It's been a bit of a challenge to find recipes
0:19:08 > 0:19:11with the food that is available because, before,
0:19:11 > 0:19:15I would have had a recipe and gone to the store and expected all
0:19:15 > 0:19:17those ingredients to be there,
0:19:17 > 0:19:20whereas now, instead, I'm looking at what is available
0:19:20 > 0:19:23and then choosing what I'm going to make out of that.
0:19:23 > 0:19:26- I think it feels a bit old-fashioned.- It does.
0:19:26 > 0:19:29In a good way, but also a bit more kind of responsible.
0:19:29 > 0:19:32We've struggled to find fruits. That's been really difficult.
0:19:32 > 0:19:35Also, onions. I've not been able to find any onions
0:19:35 > 0:19:37that were Northern Irish.
0:19:37 > 0:19:40Apparently, there's no bananas grown in Northern Ireland.
0:19:40 > 0:19:42No. It's a shame.
0:19:42 > 0:19:44Do you like ice cream?
0:19:44 > 0:19:47It has made me a lot more aware of how far away some of the food comes from.
0:19:47 > 0:19:49I've looked at some of the fruits and things
0:19:49 > 0:19:52and they'll say Belize, or somewhere in South America, or Africa
0:19:52 > 0:19:55and I just think, "Gosh, that would have taken quite a long time
0:19:55 > 0:19:58"to get here and how fresh is it, really?"
0:19:58 > 0:20:00It's just made me think about things that maybe
0:20:00 > 0:20:02I haven't thought about before.
0:20:06 > 0:20:10Today, my ingredients are from the supermarket and from the hedgerow.
0:20:10 > 0:20:14I'm making elderflower fritters with strawberries and mint sugar.
0:20:14 > 0:20:17It's doorstep cooking at its finest.
0:20:22 > 0:20:26Our summery dessert has all the fragrance of my childhood,
0:20:26 > 0:20:29Northern Irish summers, with these beautiful elderflower blooms
0:20:29 > 0:20:31that I'm going to make into fritters
0:20:31 > 0:20:33and then just to lighten the whole thing up,
0:20:33 > 0:20:35some beautiful, fresh strawberries
0:20:35 > 0:20:38that I'm going to garnish with some mint sugar.
0:20:38 > 0:20:41Elderflower fritters are the essence of summer.
0:20:41 > 0:20:43This is a really simple batter.
0:20:43 > 0:20:47It's just two eggs, plain flower and a little bit of icy carbonated water.
0:20:50 > 0:20:53All I need is the elderflower. As fresh as possible.
0:20:53 > 0:20:54These have just been picked
0:20:54 > 0:20:57and I'm leaving the stalks on cos it's easier to cook them that way.
0:20:57 > 0:20:59Just dip the flowers into the batter
0:20:59 > 0:21:01and then just into the oil.
0:21:03 > 0:21:05And push down the stalks slightly
0:21:05 > 0:21:08so that the flowers spread out into the batter.
0:21:10 > 0:21:11And then push them again
0:21:11 > 0:21:14so that the oil covers the backside of the flowers.
0:21:15 > 0:21:18When I see that they're beginning to get nice and golden,
0:21:18 > 0:21:21and they're making that very satisfying frying batter sound
0:21:21 > 0:21:23that we love so much here...
0:21:33 > 0:21:36This one's nice and golden. Just drip some of the oil off
0:21:36 > 0:21:38and set it on some kitchen paper to drain.
0:21:44 > 0:21:48To go with the elderflower fritters, I'm making some lovely mint sugar
0:21:48 > 0:21:51which is going over these strawberries
0:21:51 > 0:21:53and, again, nothing could be simpler.
0:21:53 > 0:21:54Granulated sugar.
0:21:59 > 0:22:02And if you don't have a pestle and mortar, you can use a mini-blitzer.
0:22:02 > 0:22:04It's much more satisfying this way.
0:22:04 > 0:22:07So fresh mint goes in here, on top of the sugar.
0:22:07 > 0:22:10Then just grind.
0:22:11 > 0:22:14Ah, smells gorgeous already.
0:22:14 > 0:22:18And, you know, if you haven't got mint or you want to mix it up a bit,
0:22:18 > 0:22:23you can put basil in here, or coriander, or mix all three.
0:22:23 > 0:22:27Just keep grinding this until it becomes green the whole way through.
0:22:27 > 0:22:30Of course, the essential oils of the mint
0:22:30 > 0:22:33melt through into the sugar and it makes it quite damp.
0:22:33 > 0:22:35There we are, that's ready.
0:22:35 > 0:22:39Now, I'm going to sprinkle it over the strawberries
0:22:39 > 0:22:40and this is a fantastic dessert,
0:22:40 > 0:22:42because you can eat it just like this,
0:22:42 > 0:22:44then you get the crunch of the sugar,
0:22:44 > 0:22:47or if you leave it for a while,
0:22:47 > 0:22:49the whole thing kind of melts together and you end up with
0:22:49 > 0:22:53the most delicious strawberry mint syrup underneath the strawberries.
0:22:55 > 0:22:56Just to finish it off,
0:22:56 > 0:22:59I'll put a little bit of icing sugar over the fritters.
0:22:59 > 0:23:01This has to be the perfect summer dessert.
0:23:01 > 0:23:04Elderflower fritters with strawberries and mint sugar.
0:23:17 > 0:23:21Genesis Crafty in Magherafelt produces a range of breads and cakes.
0:23:21 > 0:23:25It's a family business run by six brothers whose products can be found
0:23:25 > 0:23:28on the shelves of many of the big supermarkets.
0:23:30 > 0:23:32Brian, tell us a little bit about your bakery.
0:23:32 > 0:23:35The business was started in 1968 by my mother and father
0:23:35 > 0:23:38and traded as McErlain's Bakery up until 1998,
0:23:38 > 0:23:40when we rebranded as Genesis.
0:23:40 > 0:23:43We probably started with three or four people and as we speak today,
0:23:43 > 0:23:45we're employing 220 people.
0:23:45 > 0:23:48Initially, to service the local community, it was just a shop,
0:23:48 > 0:23:51then after the first year we added a door-to-door van,
0:23:51 > 0:23:53but now we're supplying most of the major supermarkets
0:23:53 > 0:23:54in Ireland and the UK.
0:23:54 > 0:23:58The Henderson Group locally, your biggies - Tesco, Asda, Sainsbury's -
0:23:58 > 0:24:02and we're a supplier to Marks & Spencer's and Waitrose in the UK.
0:24:02 > 0:24:05Musgrave in the Republic of Ireland is also a very important customer.
0:24:05 > 0:24:08Is it tough working with supermarkets?
0:24:08 > 0:24:10I think anybody would tell you it's tough working!
0:24:10 > 0:24:13But it's challenging and we get on very well with all of them,
0:24:13 > 0:24:15we have good relationships and it's a testament to them
0:24:15 > 0:24:18that a small business like ours that started with two or three people
0:24:18 > 0:24:20has grown to the size that it is now.
0:24:33 > 0:24:36Pancakes - Northern Ireland is famous for its wheat and bread
0:24:36 > 0:24:40and soda farls and they're still mainstays of our core product range.
0:24:40 > 0:24:43How much has production of those products changed since then?
0:24:43 > 0:24:45At heart, it's very much the same.
0:24:45 > 0:24:48It's a hand-crafted business, we're very artisanal in our ethos.
0:24:48 > 0:24:50You can industrialise and bring in machines
0:24:50 > 0:24:52and you can be more efficient and produce for less.
0:24:52 > 0:24:54That's not what the consumer wants to know.
0:24:54 > 0:24:58They want to know that the product they're getting, they're going to enjoy.
0:24:58 > 0:25:02You have to do that, in a way, with a bit of TLC
0:25:02 > 0:25:03to keep the product right.
0:25:06 > 0:25:09A week ago, I challenged the Barnsleys of Ballycastle
0:25:09 > 0:25:11to eat and shop local.
0:25:11 > 0:25:13Now I'm back to get their verdict.
0:25:14 > 0:25:18And I'm looking forward to seeing what they've cooked for me.
0:25:18 > 0:25:20Holly, Ellis, what a spread!
0:25:20 > 0:25:22I went for a traditional dessert,
0:25:22 > 0:25:25so I've made an Irish apple cake for dessert.
0:25:25 > 0:25:27But a non-traditional main -
0:25:27 > 0:25:33- I've done a Philadelphia cheese steak stew.- Oh, wow.
0:25:33 > 0:25:36So it's sirloin steak, which I bought from the butcher's in town.
0:25:36 > 0:25:41The mushrooms are also local and some brie from Fivemiletown.
0:25:41 > 0:25:46There's onions in it, there's some flour. I used rapeseed oil.
0:25:46 > 0:25:49It's really quite a simple recipe at the end of the day,
0:25:49 > 0:25:51so I hope it's good.
0:25:51 > 0:25:54That's really good. The beef is really tender.
0:25:54 > 0:25:56How did you get on this week?
0:25:56 > 0:26:00We've learned a lot. We've met a lot of people in the town
0:26:00 > 0:26:03that we may not have met before.
0:26:03 > 0:26:05I think whenever I asked them questions,
0:26:05 > 0:26:07you could kind of see their face light up a little bit, like,
0:26:07 > 0:26:09"Oh, somebody wants to know about my work.
0:26:09 > 0:26:12"Someone wants to know about these things
0:26:12 > 0:26:13"that I feel passionately about,"
0:26:13 > 0:26:16and also learning more about eating with the seasons as well,
0:26:16 > 0:26:19sort of looking at what's available at the moment
0:26:19 > 0:26:21and making recipes according to that.
0:26:21 > 0:26:24What do you think you've changed most about your shopping habits this week?
0:26:24 > 0:26:28Just being more conscious of how the food is produced
0:26:28 > 0:26:29and who is producing it.
0:26:29 > 0:26:32We're probably still at the beginning of a long journey
0:26:32 > 0:26:34of thinking about things like this,
0:26:34 > 0:26:37but it has been a real starting point for us.
0:26:37 > 0:26:40It's like we got excited about local food,
0:26:40 > 0:26:44- so I kind of ate like a king! - I've been doing a lot of cooking.
0:26:45 > 0:26:47Do you think you cook differently? More? Less?
0:26:47 > 0:26:49It's just been a bit more fun.
0:26:49 > 0:26:52We had a meal where we all chipped in and made different parts
0:26:52 > 0:26:54of the meal and that was quite fun.
0:26:54 > 0:26:57And the boys are more excited about their food as well,
0:26:57 > 0:27:00because they know it's local.
0:27:00 > 0:27:03Compared to the price of your shop the week before,
0:27:03 > 0:27:06how did it compare this week? Did you spend more or less, do you think?
0:27:06 > 0:27:10Some things were less and some things were more,
0:27:10 > 0:27:12but I was happy to pay more, if that makes sense.
0:27:12 > 0:27:14And was there anything you really missed?
0:27:14 > 0:27:16Bananas.
0:27:16 > 0:27:20- One of our boys loves bananas.- Fruit in general I think has been hard.
0:27:20 > 0:27:24And trying to change the boys' habits with regards to snacks
0:27:24 > 0:27:27and breakfasts and things like that has been interesting.
0:27:30 > 0:27:33I've been really blown away by the way the Barnsleys
0:27:33 > 0:27:35have immersed themselves in this experiment
0:27:35 > 0:27:38and especially the way they've really got behind the reasons
0:27:38 > 0:27:40for eating and shopping local.
0:27:40 > 0:27:42Holly was off this week, so she had lots of time
0:27:42 > 0:27:44and she cooks a lot anyway,
0:27:44 > 0:27:47but she's really gone to town on researching recipes
0:27:47 > 0:27:50and researching the produce and actually going to the shops
0:27:50 > 0:27:53instead of sitting behind her computer screen.
0:27:53 > 0:27:56But I think the thing I'm most pleased with
0:27:56 > 0:27:59is just how much she and the others have connected,
0:27:59 > 0:28:01reconnected with their food,
0:28:01 > 0:28:04with the way it tastes, with the way they're cooking it
0:28:04 > 0:28:06and more than anything else,
0:28:06 > 0:28:09that reconnection they have made with local people.
0:28:09 > 0:28:11I think they've done brilliantly.
0:28:13 > 0:28:17On next week's show, award-winning butter, award-winning beef
0:28:17 > 0:28:19and alternative ways to food shop.
0:28:21 > 0:28:25And I challenge another family to put local at the top of their menu.