0:00:02 > 0:00:03Food & Drink is back.
0:00:05 > 0:00:08There's nothing I care more about than what, how and why
0:00:08 > 0:00:11we eat and drink.
0:00:11 > 0:00:13We're constantly being bombarded by trends
0:00:13 > 0:00:17that influence the way we shop and cook today.
0:00:18 > 0:00:20The cost of meat is spiralling,
0:00:20 > 0:00:25but there is a joint that is still affordable, versatile and delicious.
0:00:26 > 0:00:28Pork is the world's favourite red meat
0:00:28 > 0:00:31and still the best value for money.
0:00:31 > 0:00:33Two-Michelin-starred chef Tom Kerridge
0:00:33 > 0:00:36is more than happy with my choice of dish.
0:00:36 > 0:00:38I'm a bloke that likes a lump of meat.
0:00:38 > 0:00:41I'll be passing on some of my trade secrets.
0:00:41 > 0:00:45Rather than using cornflour, this really does give your gravy
0:00:45 > 0:00:48a great shine, a little sweetness and a bit of thickness.
0:00:48 > 0:00:50Award-winning wine expert, Kate Goodman
0:00:50 > 0:00:53wants to change our opinion of German wines.
0:00:53 > 0:00:56German Rieslings have in the past had a bad name,
0:00:56 > 0:01:00people view them as sweet, sickly, but actually it's so wrong!
0:01:00 > 0:01:03And food writer Stefan Gates opens our eyes
0:01:03 > 0:01:06to an alternative to meat - and it's not veg.
0:01:06 > 0:01:10Welcome to Food & Drink.
0:01:13 > 0:01:15I think sitting down to the perfect Sunday roast
0:01:15 > 0:01:18is one of life's great pleasures
0:01:18 > 0:01:21but the sales of roasting joints are dwindling
0:01:21 > 0:01:24in favour of mince, which is cheap and quick to cook.
0:01:24 > 0:01:29But I think mastering the art of cooking the perfect roast joint
0:01:29 > 0:01:32is well worth the time and effort.
0:01:32 > 0:01:34So how are we doing there, Chef? Roast potatoes?
0:01:34 > 0:01:37- Potatoes are draining, Chef. - Lovely!
0:01:37 > 0:01:39- So, what's your favourite roast? - It's got to be pork.
0:01:39 > 0:01:42Two things about it, beautiful, succulent meat
0:01:42 > 0:01:43and amazing crackling.
0:01:43 > 0:01:46Loin of pork is an economical and tasty cut of meat
0:01:46 > 0:01:49perfect for feeding the whole family.
0:01:49 > 0:01:52Allow one bone per person and everyone will be satisfied.
0:01:52 > 0:01:54Something, we always think of a roast as being the leg
0:01:54 > 0:01:58or maybe the shoulder, but this I think is very economical,
0:01:58 > 0:02:01I mean, it's well worth it and pork is so versatile.
0:02:01 > 0:02:04It is so versatile and that's quite a large amount of meat,
0:02:04 > 0:02:06it's one lump of meat.
0:02:06 > 0:02:07Everything of that is edible.
0:02:07 > 0:02:10One of the best things I learned as a young chef in Hong Kong,
0:02:10 > 0:02:14was how to get great crackling every time, and it's so easy.
0:02:14 > 0:02:17You just pour boiling water over the pork skin,
0:02:17 > 0:02:19which tightens and shrinks it.
0:02:19 > 0:02:23No need to score it, and it paves the way to an amazing crunchy crackling.
0:02:23 > 0:02:26I've never used this technique. I've never seen this before, actually,
0:02:26 > 0:02:29so I'm intrigued and looking forward to seeing if it actually works,
0:02:29 > 0:02:32seeing if those few months in Hong Kong actually paid off, Chef.
0:02:32 > 0:02:34THEY LAUGH
0:02:34 > 0:02:36So, so many different methods, aren't there?
0:02:36 > 0:02:38I used to do a... Where we used to score it,
0:02:38 > 0:02:40and then pour vinegar over it and THEN salt,
0:02:40 > 0:02:43so the vinegar would then... It kind of tightens it all, really, up
0:02:43 > 0:02:47and opens the pores, and then rub salt into it, should draw moisture,
0:02:47 > 0:02:50- or I actually leave it out over night.- Yes.
0:02:50 > 0:02:52So what I do is I leave it out over night to dry and don't put any salt
0:02:52 > 0:02:55or any water on it, so the skin is really nice and dry,
0:02:55 > 0:02:59so there's many methods - as long as it goes crispy, that's the main thing.
0:02:59 > 0:03:01But also I would say that the most important thing
0:03:01 > 0:03:04- is that it's good quality pork. - Absolutely.
0:03:04 > 0:03:07Dry off the pork and season with salt and pepper
0:03:07 > 0:03:10and it's ready to roast on the trivet of vegetables.
0:03:10 > 0:03:15I like to start the pork off at a high heat, so about 200 degrees C
0:03:15 > 0:03:18for about ten minutes just to start it going, start it roasting
0:03:18 > 0:03:22and then turn it down to about 180 for 30 minutes or so,
0:03:22 > 0:03:25so you end up with a roast pork which is succulent,
0:03:25 > 0:03:29moist, bordering on pink... I know some people are a little bit edgy
0:03:29 > 0:03:33about eating pork pink, but cooked all the way through,
0:03:33 > 0:03:36and, most importantly not dry, not over-cooked.
0:03:36 > 0:03:38So, in the oven.
0:03:38 > 0:03:42While the pork's roasting, I can concentrate on the rest of the meal.
0:03:42 > 0:03:48So we've parboiled the potatoes and given them a good shake,
0:03:48 > 0:03:51so as it fluffs them up and they steam dry
0:03:51 > 0:03:54and that way they're going to really roast and get a nice crisp edge.
0:03:56 > 0:03:58The best way to get crispy roasts
0:03:58 > 0:04:00is to heat up the oil on the hob.
0:04:00 > 0:04:05Now, I'm using just veg oil but you could use duck fat, dripping...
0:04:05 > 0:04:07Yep, oh, bit of beef dripping!
0:04:07 > 0:04:09Once it's smoking, add the potatoes.
0:04:09 > 0:04:13This will give you the ultimate roast, with a crispy outside
0:04:13 > 0:04:16and a soft, fluffy centre.
0:04:16 > 0:04:20If you've got rubbish roast potatoes, it makes it a rubbish roast.
0:04:20 > 0:04:23You could do an amazing piece of meat when everybody likes a crispy roast potato.
0:04:23 > 0:04:26Yes. When I grew up, I grew up on a...
0:04:26 > 0:04:29Bless my mum, it was a single-parent family, my mum had two jobs
0:04:29 > 0:04:34and we didn't have enough money all the time for a whole roast chicken
0:04:34 > 0:04:37or... Or a roast joint of meat so what my mum used to do is
0:04:37 > 0:04:40do a sausage meat in a log as the Sunday joint.
0:04:40 > 0:04:43We'd still have the roast vegetables and everything else,
0:04:43 > 0:04:46but you'd still have that... That joy of Sunday lunch, you know,
0:04:46 > 0:04:48it just goes to show that you can still have...
0:04:48 > 0:04:52It doesn't matter about budget, you can still be able to cook lovely food
0:04:52 > 0:04:55and enjoy the whole purpose of eating, especially on a Sunday lunch.
0:04:55 > 0:04:56- WHISPERS:- Oh, yes.
0:04:56 > 0:04:59Little sprinkling of salt...
0:04:59 > 0:05:00and in the oven.
0:05:00 > 0:05:04- Wow.- And then we'll turn them after about ten minutes,
0:05:04 > 0:05:06so that they go nice and golden.
0:05:06 > 0:05:07There we go.
0:05:07 > 0:05:10Sunday lunch is all about getting everything ready,
0:05:10 > 0:05:14and then there's a lull while you're waiting for stuff to be cooked.
0:05:14 > 0:05:16Yeah. It's all in the preparation, get it all ready
0:05:16 > 0:05:19and then it's no bother, is it, and you can just enjoy cooking.
0:05:19 > 0:05:21That's what Sunday lunch is all about, isn't it?
0:05:21 > 0:05:24I agree. I tell you what, it smells brilliant
0:05:24 > 0:05:27but you can tell you two are pros, cos when I'm cooking a Sunday lunch
0:05:27 > 0:05:29it looks like a bomb site in my kitchen!
0:05:29 > 0:05:31This is immaculate. I can't believe it.
0:05:31 > 0:05:34Anyway that's for you, for your gravy, thought you might like it.
0:05:34 > 0:05:36- Calvados.- Yep.- Perfect.
0:05:36 > 0:05:39I'm not going the traditional route of making apple sauce.
0:05:39 > 0:05:41If you think about apple sauce, like you say,
0:05:41 > 0:05:45it's a classic accompaniment to pork - sweetness, acidity, fruity,
0:05:45 > 0:05:48so it naturally lends itself to a white wine, but for me,
0:05:48 > 0:05:51I like drinking a good hearty red with a roast.
0:05:55 > 0:05:58My first choice for Michel's mouth-watering roast rack of pork
0:05:58 > 0:06:01is an elegant red from the Dao region in northern Portugal.
0:06:01 > 0:06:04This wine has vibrant, juicy fruit flavours
0:06:04 > 0:06:06with dark cherries and blackberries.
0:06:11 > 0:06:15For my soft drink, I'm staying with the classic pork/apple match
0:06:15 > 0:06:18and have chosen a warming spiced apple juice.
0:06:21 > 0:06:23And lastly, especially for Tom,
0:06:23 > 0:06:27is a premium quality cider, which I'm going to serve chilled.
0:06:33 > 0:06:37- We are drinking a lot more premium quality ciders.- Ciders are lovely.
0:06:37 > 0:06:40There's three different sorts of cider for me, and there is sleeping,
0:06:40 > 0:06:43dancing or fighting cider.
0:06:43 > 0:06:45As long as it's not the last one, I don't mind.
0:06:45 > 0:06:47Yeah, we'll avoid the last one, I think!
0:06:47 > 0:06:49Mmm, well, let's put this to good use.
0:06:49 > 0:06:52Let's have the roast pork out and we'll start the gravy,
0:06:52 > 0:06:54or the roasting jus.
0:06:54 > 0:06:57Roasting jus. That was very French, Chef - gravy.
0:06:57 > 0:07:00- Very French.- Bit o' gravy!
0:07:00 > 0:07:04What I want to do is take the skin off
0:07:04 > 0:07:06and roast that a bit more.
0:07:06 > 0:07:10- OK.- So just get down here...
0:07:12 > 0:07:16..and that way we're going to get really beautiful crackling
0:07:16 > 0:07:19and our pork won't be overcooked.
0:07:19 > 0:07:22Right, OK. Best of both worlds.
0:07:22 > 0:07:26Indeed. So crackling back on there.
0:07:26 > 0:07:29- That one back in the oven with our potatoes.- All right.
0:07:29 > 0:07:31Here we go now, leave this to rest.
0:07:31 > 0:07:33As long as it's wrapped up with foil,
0:07:33 > 0:07:36it'll keep its temperature and the heat will carry on cooking
0:07:36 > 0:07:40the meat but very, very slowly and it will remain nice and moist.
0:07:40 > 0:07:43With the meat resting, it's time to move on to the gravy.
0:07:43 > 0:07:47People are scared of making gravy, but it really is very simple
0:07:47 > 0:07:51and this technique, I think, is foolproof.
0:07:51 > 0:07:53The soft and caramelized vegetables
0:07:53 > 0:07:55have combined with the meat juices and fat
0:07:55 > 0:07:57creating the perfect start to my gravy.
0:07:57 > 0:08:01To make it even more tasty, I add quince paste.
0:08:01 > 0:08:03Rather than using flour or cornflour,
0:08:03 > 0:08:06this, along with the vegetables, really does give your gravy
0:08:06 > 0:08:09a great shine, a great sheen, a little sweetness
0:08:09 > 0:08:11and a bit of thickness.
0:08:11 > 0:08:14To make it extra special, I'm using Kate's calvados.
0:08:14 > 0:08:16Pork and apple is a classic combination
0:08:16 > 0:08:19so this apple brandy is the perfect choice.
0:08:19 > 0:08:22- A little splash of water in there for you.- Thank you.
0:08:22 > 0:08:26Just a little bit of water because you want plenty gravy.
0:08:26 > 0:08:30I'm going to pour this into there and if you could just squeeze.
0:08:30 > 0:08:34- Yes. All the flavours out.- That's it.
0:08:34 > 0:08:39- Wow.- Oh, it smells brilliant.- It does smell amazing, doesn't it?
0:08:39 > 0:08:41This is how a roast should be.
0:08:41 > 0:08:45Crispy potatoes, luxurious gravy flavoured with quince
0:08:45 > 0:08:48and calvados, and succulent pork with special crackling.
0:08:48 > 0:08:52Make it my way and I'm sure you'll never look back.
0:08:52 > 0:08:55Can you hear that crunching?
0:08:55 > 0:08:59That's a crackling, that is amazing. Absolutely stunning, Chef.
0:08:59 > 0:09:04Hm. I'm getting great crunch on these tats as well,
0:09:04 > 0:09:05they're absolutely brilliant.
0:09:05 > 0:09:08Yeah the potatoes are really crunchy, as well.
0:09:08 > 0:09:11Really crunchy on the outside and then just lovely,
0:09:11 > 0:09:14soft fluffiness. I just can't get them like this myself,
0:09:14 > 0:09:17- it's a real skill.- It's beautiful - this pork is moist, it's tender,
0:09:17 > 0:09:20- all that's missing is drink.- Drink, yeah, thought you might say that!
0:09:20 > 0:09:23Well, I have actually gone for a red wine.
0:09:23 > 0:09:26I want something quite fruity. I don't want something with too
0:09:26 > 0:09:31much tannin, just because the tannin and the salt will clash and make the
0:09:31 > 0:09:34tannins taste quite bitter, and also I want something with good acidity.
0:09:34 > 0:09:37Acidity's really important with food. Here you've got the
0:09:37 > 0:09:40crispy crackling, and I want something to cut through that fat.
0:09:40 > 0:09:44A really brilliant choice for wines with great acidity is Portugal.
0:09:44 > 0:09:48Portuguese wines are an absolute winner. I really love them.
0:09:48 > 0:09:49I'll give that one to you, the chef.
0:09:49 > 0:09:52We should be drinking more Portuguese wines, in my opinion.
0:09:52 > 0:09:56Most people associate Portuguese wine with port, sweet.
0:09:56 > 0:09:58Exactly, but this last, sort of, 20 years they've really
0:09:58 > 0:10:01been improving techniques on the still table wine and I think they're
0:10:01 > 0:10:05really producing some absolutely fantastic quality, so...
0:10:05 > 0:10:07They also eat a lot of pork in Portugal.
0:10:07 > 0:10:10That's the other thing and this region is right next to where
0:10:10 > 0:10:12they're famous for roast suckling pig. When I think pork,
0:10:12 > 0:10:15Portugal is one of the first things that comes to mind.
0:10:15 > 0:10:19- There we go.- There we are, sir. - Oh ho!- For you.
0:10:19 > 0:10:22- Cider!- And that's actually matured in oak barrels so it gives it
0:10:22 > 0:10:24a good depth of flavour to stand up to all the elements of the dish,
0:10:24 > 0:10:28- so there's a little bit of sweetness in the cider. - It smells amazing!
0:10:28 > 0:10:31And for me, I've gone for apple juice, but I put few cloves
0:10:31 > 0:10:34and cinnamon in there. You could put a little bit of orange peel as well,
0:10:34 > 0:10:37- so it's a nice soft option. - And warm?- And warm.
0:10:41 > 0:10:45Oh, bags and bags of fruit! Very, very easy drinking.
0:10:45 > 0:10:48Perfect, that's exactly what I want.
0:10:48 > 0:10:51Hm, it's really punchy. In fact, I reckon a lot of people,
0:10:51 > 0:10:55- if they were blindfolded, tasted that, might think that's a white wine.- You're joking.
0:10:55 > 0:10:56Because it's got...
0:10:56 > 0:10:59- It's got that lovely, fruity acidity of a white wine.- Perfect.
0:10:59 > 0:11:02Come here, Chef. Let me have a little sip.
0:11:02 > 0:11:05- Only if I have a sip of your cider. - That's a fair swap!
0:11:06 > 0:11:09That's working so nicely, as well. I mean, you could drink this
0:11:09 > 0:11:12on its own, but actually it works brilliantly with...
0:11:12 > 0:11:15- That is lovely. That is really...- You liking it?
0:11:15 > 0:11:19- Yeah, I absolutely love that. - Good, rock on Portugal! - Yeah, rock on Portugal.
0:11:19 > 0:11:21Portugal and cider from the River Severn,
0:11:21 > 0:11:24two very different areas, but both fantastic!
0:11:24 > 0:11:27For me, this is heavenly. I mean, a great roast,
0:11:27 > 0:11:31but meat, in general, has really increased in price
0:11:31 > 0:11:35and, of course, with the drought and the failing crops in Russia
0:11:35 > 0:11:38and in the States, I mean, it can only now go up,
0:11:38 > 0:11:41because there will be no more animal feed.
0:11:41 > 0:11:44But Stefan Gates thinks he has the solution.
0:11:48 > 0:11:51We eat meat, mountains of it,
0:11:51 > 0:11:55and the best stuff comes from beautiful animals like these.
0:11:55 > 0:11:58But with food prices in the world spiralling out of control,
0:11:58 > 0:12:01soon we simply won't be able to afford it.
0:12:01 > 0:12:05The days of the 99p beefburger are numbered.
0:12:06 > 0:12:08By the year 2050,
0:12:08 > 0:12:11the world's population is set to hit nine billion.
0:12:11 > 0:12:14At the rate we're going, there simply won't be enough water
0:12:14 > 0:12:17and land to rear enough cattle to feed everyone.
0:12:17 > 0:12:19Now, you could go vegetarian.
0:12:19 > 0:12:23If you travel the world, you'll see that everywhere the global demand
0:12:23 > 0:12:26for animal protein is insatiable.
0:12:26 > 0:12:30We're going to have to fundamentally change the way we think about food,
0:12:30 > 0:12:35because the best source of cheap, tasty, sustainable meat is insects.
0:12:37 > 0:12:42I'm passionate about these critters. Bugs are the future.
0:12:42 > 0:12:46They're cheap to feed, they love overcrowding, they mature quickly
0:12:46 > 0:12:51and generate a microscopic amount of greenhouse gas. What's not to like?
0:12:51 > 0:12:57I want to know if you would ever consider farming small stock
0:12:57 > 0:13:00- instead of livestock. - No, not like that.- Why not?
0:13:00 > 0:13:03It'd be a limited market, I would think, like, you know, cos I mean,
0:13:03 > 0:13:06I shouldn't want to be eating the mealworms.
0:13:06 > 0:13:09I'd sooner have cattle running about. It's tradition, innit?
0:13:09 > 0:13:11I've had animals all my life,
0:13:11 > 0:13:15and I just enjoy keeping animals. I wouldn't enjoy keeping insects.
0:13:15 > 0:13:18But these guys are the old guard.
0:13:18 > 0:13:22I wonder if they have any idea what conditions are going to be like
0:13:22 > 0:13:25in 20 years' time when grain prices are sky-high
0:13:25 > 0:13:28and when low-methane-producing meat like mealworms
0:13:28 > 0:13:29is going to be on the menu.
0:13:29 > 0:13:33The race is on to create the first mass-produced bug burger,
0:13:33 > 0:13:37with insect farms in Europe breeding mealworms in their millions.
0:13:37 > 0:13:41Here is a big pot of mealworms that's been grown in the Netherlands
0:13:41 > 0:13:43specially for human consumption.
0:13:43 > 0:13:47And I'm going to do something with them I've never seen done before.
0:13:47 > 0:13:50I'm going to feed them to the next generation of farmers
0:13:50 > 0:13:52to see if they're more open-minded.
0:13:52 > 0:13:56They're really fed to people as a gimmick, as a kind of bizarre little trick.
0:13:56 > 0:13:58I want to make something absolutely delicious out of them.
0:14:01 > 0:14:05Mealworms are one of 1,800 edible insects.
0:14:05 > 0:14:10They're high in protein, nutritious and tasty, trust me!
0:14:10 > 0:14:13I still want these to taste of insect, so that's the really
0:14:13 > 0:14:19crucial thing, but insects, in a way, that make your mouth water.
0:14:19 > 0:14:24I'm simply mixing the ground mealworms with vegetables,
0:14:24 > 0:14:27nuts and herbs, shaping them into patties and frying them gently.
0:14:27 > 0:14:29I think I'm onto a winner,
0:14:29 > 0:14:32although the taste testers look a bit less convinced.
0:14:36 > 0:14:37OK, here we go.
0:14:37 > 0:14:39Oh, OK.
0:14:44 > 0:14:46- That's bizarre. - It tastes a bit like nuts.
0:14:46 > 0:14:47Quite an acquired taste.
0:14:47 > 0:14:51- It's more like an interesting veggie burger.- Got a weird aftertaste.
0:14:51 > 0:14:54You are the future of farming, doesn't this make sense?
0:14:54 > 0:14:57Eating insects, that's got so many negative connotations.
0:14:57 > 0:14:59I can't see it catching on, really.
0:14:59 > 0:15:03To be the first farmer to go into this,
0:15:03 > 0:15:05you'd have to be very open-minded.
0:15:05 > 0:15:07It's definitely got its place to provide protein in the future
0:15:07 > 0:15:11cos we'll not be able to produce enough without environmental consequences.
0:15:11 > 0:15:13I don't think it's going to happen tomorrow,
0:15:13 > 0:15:17I don't think it's going to happen in ten years, but in 20 years' time,
0:15:17 > 0:15:21if we're not eating these, I'll eat my bug-infested hat.
0:15:23 > 0:15:27Really, Stefan? I mean, these stink.
0:15:27 > 0:15:29Oh, dear me.
0:15:29 > 0:15:33I mean, does he really think that this is going to take the place
0:15:33 > 0:15:36of a beautiful steak and chips? I mean, you wouldn't want to put that
0:15:36 > 0:15:39- on the menu, would you?- Absolutely not. I would turn my restaurant
0:15:39 > 0:15:42vegetarian before I put worms on the menu.
0:15:42 > 0:15:45- That's saying something.- Yep. - I think, in the line of duty,
0:15:45 > 0:15:47we really should taste one.
0:15:47 > 0:15:52- Oh, no.- Come on, then.- Michel, you're going first.- I'm brave.
0:15:52 > 0:15:56I'm finding meself a giant one.
0:15:56 > 0:15:57Oof, deep breath.
0:15:59 > 0:16:02Ah, d'you know what,
0:16:02 > 0:16:05they're actually not as bad as I thought they'd be.
0:16:05 > 0:16:09You know how you go to a really bad, random pub
0:16:09 > 0:16:12and they've got crisps that are out of date?
0:16:12 > 0:16:14- Like pork scratchings. - Yeah, yeah.
0:16:14 > 0:16:17- Pork scratching.- Mixed in with a little bit of hay.
0:16:17 > 0:16:20That initial crunch, actually I quite like,
0:16:20 > 0:16:23but then, unfortunately the crunch releases the flavour.
0:16:23 > 0:16:25If you have an eight-ounce steak,
0:16:25 > 0:16:28I can't see how you replace that with eight ounces of them.
0:16:28 > 0:16:29That'd be hard work.
0:16:29 > 0:16:32But there's a serious point to this, I mean,
0:16:32 > 0:16:3680% of the world's countries actually eat grubs and insects.
0:16:36 > 0:16:40So what's good for some people is not acceptable for others.
0:16:40 > 0:16:43Look, in France we eat horse meat, same in Belgium
0:16:43 > 0:16:47and in Italy, as well - they make salamis out of donkey meat.
0:16:47 > 0:16:49Tastes fantastic as well.
0:16:49 > 0:16:52Well, it does taste good. In France we eat snails. I remember as a child,
0:16:52 > 0:16:55as soon as it was raining, my father would take me out
0:16:55 > 0:16:57and we'd collect snails and the neighbours would say,
0:16:57 > 0:17:00"There's those mad Frenchmen - they're off again to get lunch."
0:17:00 > 0:17:02You know, there's loads of snails in Britain
0:17:02 > 0:17:05and we probably don't eat enough snails.
0:17:05 > 0:17:08Yeah, but they taste ropey. They only taste of what you cook them with -
0:17:08 > 0:17:11they don't really taste of anything, and then you cover it in garlic butter.
0:17:11 > 0:17:14- Why don't we just... - Then it's OK, then it's OK.
0:17:14 > 0:17:16- Yeah!- Would you like those in garlic butter?
0:17:16 > 0:17:19They would probably be all right with garlic butter.
0:17:19 > 0:17:23I've got to be honest with you, this is not the way forward, this is not the future.
0:17:23 > 0:17:27The future for me is actually eating the rest of the animal
0:17:27 > 0:17:28that we've slaughtered.
0:17:28 > 0:17:31We have fillets and we sell them to posh restaurants like ours
0:17:31 > 0:17:33and we serve that, but what about the rest of it -
0:17:33 > 0:17:36the tripe, the heart and the liver
0:17:36 > 0:17:39and the lungs and the brain and the cheeks and the...
0:17:39 > 0:17:40And the brain!
0:17:40 > 0:17:44My gosh, honestly, I think I think I'd rather eat that than brain.
0:17:44 > 0:17:46- Whoa, Kate!- I'm not sure.
0:17:46 > 0:17:49Oh, no. See brains or that? That's an easy choice.
0:17:49 > 0:17:52What about donkey or those worms - which would you rather have?
0:17:52 > 0:17:55- Those.- Really?- No! Donkey for me.
0:17:55 > 0:17:58Yeah, donkey for me as well, donkey every time.
0:17:58 > 0:18:01- Can't eat donkey, it's wrong. - That is the future.
0:18:01 > 0:18:04It's scary. If we are going to have to eat that,
0:18:04 > 0:18:08in 30, 40 years time, I mean, that... That worries me.
0:18:08 > 0:18:12The worry about the lack of crops for pig feed.
0:18:12 > 0:18:15Can't we just feed pigs on this?
0:18:15 > 0:18:18Maybe they'd even turn their noses up.
0:18:18 > 0:18:22Tastes always change but quality always shines through,
0:18:22 > 0:18:25and Oliver Peyton believes that British food
0:18:25 > 0:18:28is some of the best in the world.
0:18:28 > 0:18:32Great Britain, a proud and patriotic nation.
0:18:32 > 0:18:36Come rain or shine, the Brits are out there putting on a party,
0:18:36 > 0:18:39flying the flag and celebrating their heritage.
0:18:39 > 0:18:41But when it comes to our food,
0:18:41 > 0:18:44we are at best modest and at worst embarrassed about our produce,
0:18:44 > 0:18:49unlike our continental cousins, who define themselves by their food.
0:18:49 > 0:18:54In terms of pride in local produce, the French and the Italians are masters.
0:18:54 > 0:18:59From Sancerre to Champagne, from olive oil to Parma ham,
0:18:59 > 0:19:02they take great pride in buying these products,
0:19:02 > 0:19:05it's part of their national identity.
0:19:05 > 0:19:08Take the Italians, for example. Their food is distinctive.
0:19:08 > 0:19:12Parmesan cheese one of the most famous cheeses in the world.
0:19:12 > 0:19:15The Italians have spent generations honing this fine cheese.
0:19:15 > 0:19:20They see this cheese in the same way as Prada or Bottega Veneta -
0:19:20 > 0:19:22a brand, something to be nurtured and protected.
0:19:22 > 0:19:26Britain could learn something from Parmesan cheese.
0:19:26 > 0:19:28But if you think about it,
0:19:28 > 0:19:32we produce some of the best food in the world - the homely pork pie,
0:19:32 > 0:19:34traditional Cornish pasty,
0:19:34 > 0:19:36tart, pink, forced rhubarb,
0:19:36 > 0:19:38sweet, acidic, apply cider,
0:19:38 > 0:19:42light and creamy single Gloucester cheese.
0:19:42 > 0:19:44But when it comes to Cheddar cheese,
0:19:44 > 0:19:47Juliet Harbutt, founder of the British Cheese Awards,
0:19:47 > 0:19:50thinks we've lost ownership and control.
0:19:50 > 0:19:52Cheddar should really only be called Cheddar
0:19:52 > 0:19:55if it's made, you know, in the area of Somerset,
0:19:55 > 0:19:58in the West Country, and it's matured in cloth
0:19:58 > 0:20:02and has all of those things associated with a true Cheddar,
0:20:02 > 0:20:07and the problem is that, you know, we make it all over the world.
0:20:07 > 0:20:09And the problem with making Cheddar all over the world
0:20:09 > 0:20:13is that there's no guarantee it's going to be as good as the real thing.
0:20:13 > 0:20:16But why have the French been able to do it?
0:20:16 > 0:20:18How come the French can do it and we can't.
0:20:18 > 0:20:21Look at this beautiful cheese. How come we can't trademark that?
0:20:21 > 0:20:24But they'd done it for years. Back in the 1800s, the French went,
0:20:24 > 0:20:28"What we want to make sure is no one else makes Roquefort
0:20:28 > 0:20:31"and calls it Roquefort, anywhere else except this very specific area,
0:20:31 > 0:20:34"and no one can make Camembert except in a very specific area."
0:20:34 > 0:20:36But things are changing.
0:20:36 > 0:20:39British artisan cheese production is now thriving.
0:20:39 > 0:20:43What is unique about the UK and what makes it so special
0:20:43 > 0:20:46is that we actually now make over 700 unique and different cheeses,
0:20:46 > 0:20:48which is more than the French.
0:20:48 > 0:20:51There's nothing to stop the Brits producing
0:20:51 > 0:20:54the next world-famous cheese. We just have to shout about it.
0:20:54 > 0:20:57Here in this dairy in Gloucestershire,
0:20:57 > 0:21:00they produce a single Gloucester cheese. This is a far cry
0:21:00 > 0:21:02from the double Gloucester you normally see in a supermarket.
0:21:02 > 0:21:06There are only five official producers of this cheese
0:21:06 > 0:21:09in the world who're allowed to call it Single Gloucester,
0:21:09 > 0:21:12and if it stays that way, its quality will be protected forever.
0:21:12 > 0:21:15Single Gloucester is and always will be
0:21:15 > 0:21:18a cheese we can be proud to call our own.
0:21:18 > 0:21:22It's quite a mild cheese. I mean, a lot of the new British cheeses now
0:21:22 > 0:21:24feel really earthy and delicate.
0:21:24 > 0:21:27It feels like somebody's hand has made the cheese -
0:21:27 > 0:21:29it doesn't feel like a machine has made it. It feels British.
0:21:29 > 0:21:31So let's stop being so modest.
0:21:31 > 0:21:35We make some of the best food in the world.
0:21:35 > 0:21:38So let's shout about it from the rooftops!
0:21:38 > 0:21:41Now, I'm passionate about great ingredients
0:21:41 > 0:21:45but I'm also known for my love of the French classics,
0:21:45 > 0:21:50and this particular dish, you may be surprised, Tom, is a dish that
0:21:50 > 0:21:52I first tasted when my wife cooked for me.
0:21:52 > 0:21:56- Your wife actually cooked it for you? - Yes, you see, you are surprised.
0:21:56 > 0:21:57Yeah, I am. Brave girl.
0:21:57 > 0:22:00The dish is a vegetable tarte tatin.
0:22:00 > 0:22:03Traditionally made as a pudding with apples,
0:22:03 > 0:22:06this version is a delicious meat-free option.
0:22:06 > 0:22:09- A vegetarian dish?- Shock horror!
0:22:09 > 0:22:13Yeah, I'm a bloke that likes a lump of meat, so if you...
0:22:13 > 0:22:16It's going to take a lot for you to convince me that this tarte tatin
0:22:16 > 0:22:19is suitable for a main course without it being a lump of meat.
0:22:19 > 0:22:22I'm sure the combination of succulent roasted vegetables
0:22:22 > 0:22:25will be enough to win Tom over.
0:22:25 > 0:22:28First, take two red onions and slice them carefully into rings.
0:22:28 > 0:22:31Next, chop three fennel bulbs
0:22:31 > 0:22:34and make sure you remove their woody hearts.
0:22:34 > 0:22:37All of these vegetables go into a roasting tray,
0:22:37 > 0:22:39and put the onions down flat.
0:22:39 > 0:22:43Now, I need a few coriander seeds, crushed.
0:22:43 > 0:22:46And one chilli, but I leave it whole,
0:22:46 > 0:22:50and just by cutting it down the middle it will give a little
0:22:50 > 0:22:53bit more flavour, little bit of zing and a bite.
0:22:53 > 0:22:56Then, a few drops of balsamic vinegar. Again we're adding
0:22:56 > 0:23:00sweetness but sourness as well, so it's balance of flavour.
0:23:00 > 0:23:03It's probably the cheapest balsamic vinegar you can find,
0:23:03 > 0:23:06because it would be a waste to cook your balsamic vinegar
0:23:06 > 0:23:08like that. It's a bit like olive oil -
0:23:08 > 0:23:11you wouldn't use your most expensive olive oil for roasting something,
0:23:11 > 0:23:14cos you lose all the natural fragrance.
0:23:14 > 0:23:16So, you know, that's very important.
0:23:16 > 0:23:19- That, almost already, looks like just a great salad, doesn't it? - It does, doesn't it?
0:23:19 > 0:23:23Right, now, in the oven at 200 degrees C
0:23:23 > 0:23:25and only for about 15, 20 minutes
0:23:25 > 0:23:28- just enough time for it to caramelise.- Right, OK.
0:23:28 > 0:23:31So, now, if you could make a caramel in the pan...
0:23:31 > 0:23:34So this is a non-stick frying pan with a metal handle that goes in the oven?
0:23:34 > 0:23:38- That's right.- Not a tarte tatin pan from a classic French chef.
0:23:38 > 0:23:43I think it works probably better than the classic tarte tatin mould.
0:23:43 > 0:23:46- It's fail-safe.- Yeah, fail-safe, well, we say that now, Chef.
0:23:46 > 0:23:49- And we like fail-safe.- Yeah.
0:23:51 > 0:23:53To make the caramel,
0:23:53 > 0:23:56put 60 grams of sugar and three tablespoons of water in a pan
0:23:56 > 0:23:59and keep it moving until it turns golden brown.
0:24:01 > 0:24:04Next, roll out one block of ready-made puff pastry.
0:24:04 > 0:24:09There's nothing wrong with buying in puff pastry or any kind of pastry
0:24:09 > 0:24:13as long as it's quality ingredients from the start.
0:24:13 > 0:24:16Cut the puff pastry into a circle of the same diameter as your pan.
0:24:19 > 0:24:21- Oh, yes.- Wow, look at that.
0:24:21 > 0:24:25- Oh, that smells good. - Oh, it smells lovely.
0:24:25 > 0:24:26Look at that.
0:24:26 > 0:24:31What we need to do now is put the vegetables into our non-stick pan
0:24:31 > 0:24:36with the caramel there, so, most important is that we try and keep
0:24:36 > 0:24:39these onion rings whole, do you see? Right, like this.
0:24:39 > 0:24:41And,
0:24:41 > 0:24:45fennel goes in between, like so.
0:24:45 > 0:24:49- Finish it off, sprinkle a little bit of thyme...- Thyme leaves.
0:24:49 > 0:24:51..and a little bit of Parmesan cheese.
0:24:51 > 0:24:55The Parmesan cheese is just there to add a little bit of zing
0:24:55 > 0:24:58and it helps to bind all the vegetables together.
0:24:58 > 0:25:02Puff pastry on top and tucked in, most important. Got to tuck it in
0:25:02 > 0:25:06underneath the vegetables and that's going to hold all the veg together.
0:25:06 > 0:25:10A few holes in the pastry to let out that steam,
0:25:10 > 0:25:13- because otherwise the pastry is going to be soggy.- Soggy!
0:25:13 > 0:25:16Right, in the oven. 200 degrees C
0:25:16 > 0:25:18for about 25 minutes
0:25:18 > 0:25:22but keep your eye on it. Don't want to burn that pastry.
0:25:22 > 0:25:25All I need to go with this is a little salad which I'll dress,
0:25:25 > 0:25:28but what are we having to drink?
0:25:28 > 0:25:31We're drinking a Riesling, which, for me, is one of the greatest
0:25:31 > 0:25:35white grape varieties there is. I absolutely love Riesling.
0:25:35 > 0:25:38So is this a French or a German Riesling?
0:25:38 > 0:25:40- This is a German.- Oh, shock horror!
0:25:40 > 0:25:42- Oh, no!- It's very good. - It is very good.
0:25:42 > 0:25:45I think German Rieslings have, in the past, had a bad name.
0:25:45 > 0:25:50I think people view them as sweet, sickly styles of wine,
0:25:50 > 0:25:54but actually it's so wrong. You can get a huge variety of flavours,
0:25:54 > 0:25:59right through from really minerally, slatey styles, bone dry, aromatic,
0:25:59 > 0:26:01honey, lime - it's all about the balance between...
0:26:01 > 0:26:02Like any good wine,
0:26:02 > 0:26:05with acidity, fruit flavours, alcohol and the sweetness
0:26:05 > 0:26:08so the balance of all those, when they ARE in harmony,
0:26:08 > 0:26:13Riesling just shines. It's just absolutely brilliant.
0:26:13 > 0:26:16- I can't wait to try it with my tarte tatin.- No, me either.- Right.
0:26:20 > 0:26:21Here we go.
0:26:21 > 0:26:25Now... Yes, on the board. I think that will look great.
0:26:25 > 0:26:29- Move that.- So...- Good luck.
0:26:29 > 0:26:33Like that. Reveal the tatin.
0:26:33 > 0:26:36- Wow, look at that. - That looks great.
0:26:36 > 0:26:39I must say, that does look good, doesn't it?
0:26:39 > 0:26:41So a little bit of salad around there.
0:26:41 > 0:26:44So we've got the bitterness of the salad,
0:26:44 > 0:26:47the lovely sweetness from the onion and the fennel
0:26:47 > 0:26:50and if you want a real kick of chilli, have a bite of the chilli.
0:26:54 > 0:26:58- These are better than worms, aren't they?- Uh, yeah.
0:26:58 > 0:27:03- This crust just looks gorgeous. - It smells absolutely amazing.
0:27:03 > 0:27:08Hmm, you get the chilli, the thyme leaves,
0:27:08 > 0:27:10the odd crunch of coriander.
0:27:10 > 0:27:13You see, I didn't have a bit of chilli then,
0:27:13 > 0:27:16but I still got quite a lot of heat. It seems to have
0:27:16 > 0:27:18sort of infused into the dish. Brilliant.
0:27:18 > 0:27:21There is actually such a depth of flavour in that.
0:27:21 > 0:27:24Ah, yes! Yes, yes, yes!
0:27:24 > 0:27:27- You happy with that?- Oh, yes.- Yep. - Perfect, absolutely perfect.
0:27:27 > 0:27:31On its own, it tasted quite sweet. Put it together
0:27:31 > 0:27:34with this tarte, really shows itself as a fantastic wine.
0:27:34 > 0:27:37Whatever you make your food out of, make sure
0:27:37 > 0:27:41you use the best ingredients you can. There's nothing closer to
0:27:41 > 0:27:45my heart than quality - if you select the best you won't go far wrong.
0:27:45 > 0:27:47Drink to that, Chef.
0:27:47 > 0:27:49Next time on Food & Drink...
0:27:49 > 0:27:54..Mary Berry and I discuss baking techniques.
0:27:54 > 0:27:57That's perfect, isn't it? Now, I would have put
0:27:57 > 0:28:02vanilla pod in there, or I would use vanilla extract in this.
0:28:02 > 0:28:04And Rachel Khoo is in Paris to find
0:28:04 > 0:28:07out how the French achieve patisserie perfection.
0:28:07 > 0:28:09It's got this crispy sound.
0:28:11 > 0:28:15And, of course, it tastes buttery. A perfect croissant.
0:28:15 > 0:28:18Subtitles by Red Bee Media Ltd