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There's nothing I'm more passionate about than what, how and why we eat and drink. | 0:00:02 | 0:00:07 | |
In this series, we'll be looking at the trends in modern food and drink | 0:00:08 | 0:00:11 | |
that influence the way we all shop and cook today. | 0:00:11 | 0:00:15 | |
We're eating more fish than ever before. | 0:00:17 | 0:00:20 | |
I adore fish and my recipe for the perfect fish stew | 0:00:20 | 0:00:23 | |
uses one of the most easily available, cheap and delicious shellfish around, mussels. | 0:00:23 | 0:00:29 | |
Chef and working mum Monica Galetti shares her secret to getting children to eat their greens. | 0:00:30 | 0:00:37 | |
Yummy! | 0:00:37 | 0:00:38 | |
I'm joined by Jun Tanaka, chef and street food entrepreneur. | 0:00:41 | 0:00:45 | |
I am determined to impress him with my take on the ultimate burger. | 0:00:45 | 0:00:50 | |
Ah, look at that! | 0:00:51 | 0:00:52 | |
Writer William Sitwell tells us why certain eating habits just don't do it for him. | 0:00:52 | 0:00:58 | |
Do you need a bib? I certainly do. | 0:00:58 | 0:01:00 | |
And drinks expert Kate Goodman | 0:01:00 | 0:01:04 | |
tips us off about a trend that's reviving a drink with a once bad reputation. | 0:01:04 | 0:01:09 | |
-I'm going to give you a sherry. -Sherry is something my parents used to drink. | 0:01:09 | 0:01:14 | |
You have hit the nail on the head with that, Jun! | 0:01:14 | 0:01:17 | |
Food And Drink is back! | 0:01:18 | 0:01:20 | |
Fish consumption across the world has hit a record high. | 0:01:31 | 0:01:35 | |
It's my food of choice because it's versatile, delicious and it's good for you. | 0:01:35 | 0:01:39 | |
I am going to be making a tasty fish stew from the south of France with mussels. | 0:01:39 | 0:01:43 | |
And these beauties are so fresh. | 0:01:43 | 0:01:46 | |
-They smell of the sea and that's so important. -Let's smell. | 0:01:46 | 0:01:49 | |
Yep, definitely. They don't have a fishy smell at all. | 0:01:49 | 0:01:53 | |
That's one of the first things that you should check for when you are buying mussels. | 0:01:53 | 0:01:57 | |
And, of course, making sure that they close. | 0:01:57 | 0:02:00 | |
So if you just give them a shake, | 0:02:00 | 0:02:03 | |
then they close which means they're alive, which means they're fresh. | 0:02:03 | 0:02:08 | |
You can tell these are wild because they've got the barnacles on them. | 0:02:08 | 0:02:10 | |
-Barnacles and... -Beards. | 0:02:10 | 0:02:13 | |
Some of them have the little beards here. | 0:02:13 | 0:02:16 | |
-Farmed mussels are very good as well. -Yeah | 0:02:16 | 0:02:18 | |
In fact, some are really, really fatty and full. | 0:02:18 | 0:02:21 | |
'Mussels are high in protein and low in fat. | 0:02:21 | 0:02:24 | |
'Simply remove the beards and barnacles before cooking. | 0:02:24 | 0:02:27 | |
'They couldn't be easier to prepare.' | 0:02:27 | 0:02:29 | |
We're going to steam these mussels, just the classic way, traditionally, | 0:02:29 | 0:02:33 | |
sweating down a little bit of onion, a bay leaf and then the mussels are going to go in there. | 0:02:33 | 0:02:37 | |
So, traditionally, this soup would have been made with monkfish, | 0:02:37 | 0:02:40 | |
but monkfish is on the endangered list. | 0:02:40 | 0:02:45 | |
The whole sustainability of fish - it's quite a delicate issue, isn't it? | 0:02:45 | 0:02:50 | |
You have to take into consideration so many different aspects of it. | 0:02:50 | 0:02:53 | |
Where it's fished, how it's fished, what species it is... | 0:02:53 | 0:02:56 | |
It's quite a lot to think about. | 0:02:56 | 0:02:59 | |
'But mussels it seems, for now anyway, are abundant.' | 0:02:59 | 0:03:02 | |
So a good splash of wine, give that a good stir. | 0:03:02 | 0:03:05 | |
Lid on quickly and they will open up and cook. | 0:03:05 | 0:03:09 | |
'Steam the mussels for three or four minutes. | 0:03:11 | 0:03:13 | |
'Any longer and they'll become rubbery and chewy. | 0:03:13 | 0:03:16 | |
'While they're cooking, finely slice the vegetables - | 0:03:16 | 0:03:19 | |
'half an onion, a carrot, a bulb of fennel and a leek.' | 0:03:19 | 0:03:23 | |
So what is it about fish that you really love then, Jun? | 0:03:23 | 0:03:26 | |
Being Japanese, fish was a massive part of my life. | 0:03:26 | 0:03:29 | |
I used to stay with my grandparents and back in those days there would be a fishmonger | 0:03:29 | 0:03:33 | |
with a wheelbarrow cart that would come twice a week. | 0:03:33 | 0:03:38 | |
And that whole kind of buying and seeing the produce in front of me... | 0:03:38 | 0:03:42 | |
I mean, I really grew up appreciating fish. | 0:03:42 | 0:03:45 | |
-This was fish that had just come out of the sea... -Yeah. | 0:03:45 | 0:03:48 | |
-..and was literally being carted around? -Yeah, door to door. | 0:03:48 | 0:03:50 | |
Everybody would come out and go, "That's what I want!" Still glistening, still moving. | 0:03:50 | 0:03:54 | |
-Yeah. -That's fantastic. That is the way it should be. | 0:03:54 | 0:03:58 | |
Here we go, mussels have all opened. | 0:03:58 | 0:04:00 | |
-And it's amazing how much juice you get out of them, isn't it? -Oh, yes! | 0:04:03 | 0:04:07 | |
I used to go fishing a lot as a youngster. | 0:04:07 | 0:04:10 | |
And I remember, as a 13-, 14-year-old, fishing with my father off the coast of Ireland. | 0:04:10 | 0:04:16 | |
We were feathering for mackerel. We caught the mackerel and the skipper took the first fish | 0:04:16 | 0:04:20 | |
whipped off the fillet, dipped it in a bucket of seawater to rinse it off and clean it, | 0:04:20 | 0:04:25 | |
straight into a pan, in and out like that. | 0:04:25 | 0:04:28 | |
Two slices of bread, washed down with a pint of Guinness on board. | 0:04:28 | 0:04:32 | |
-That was absolutely fantastic. -Nice. | 0:04:32 | 0:04:35 | |
I was only 13, so I only had a sip, but it was brilliant. | 0:04:35 | 0:04:39 | |
'That's my story and I'm sticking to it!' | 0:04:39 | 0:04:42 | |
Nearly there. Couple more. | 0:04:42 | 0:04:44 | |
Using a good glug of olive oil fry the vegetables to make the base for the stew. | 0:04:44 | 0:04:49 | |
Now I need to add a little bit more white wine to my vegetables. | 0:04:49 | 0:04:53 | |
And now the mussel juice goes into this. | 0:04:54 | 0:04:57 | |
And as you can see there's a little bit of grit there at the bottom. | 0:04:57 | 0:05:00 | |
That's why we pass that through a sieve. Thank you, Jun. | 0:05:00 | 0:05:04 | |
And I'm going to be adding a little bit of water to this as well. | 0:05:04 | 0:05:08 | |
I mean, this is cheap! We're not even making fish stock or anything. | 0:05:08 | 0:05:12 | |
Nothing fancy, but there is one expensive element to this dish and... | 0:05:12 | 0:05:17 | |
-Saffron. -It's saffron, yeah. -Can't really make that without saffron, can you? | 0:05:17 | 0:05:21 | |
It is an important part of this dish. | 0:05:21 | 0:05:23 | |
'Saffron has a subtle flavour | 0:05:23 | 0:05:26 | |
'and you only need a couple of pinches of this exotic spice | 0:05:26 | 0:05:29 | |
'for the stew to develop a distinctive golden colour.' | 0:05:29 | 0:05:33 | |
We've got a beautiful broth. | 0:05:33 | 0:05:35 | |
Ah, that's where it is! I've been looking for that. | 0:05:35 | 0:05:37 | |
You know what I say, Kate? If it's not good enough to drink, | 0:05:37 | 0:05:40 | |
-you shouldn't be cooking with it. -Yeah. -And that's a good drop. | 0:05:40 | 0:05:43 | |
-That smells good. -So... Here, you should have a taste. | 0:05:43 | 0:05:47 | |
If you're going to be matching the wines to this, you should have a little taste of the broth. | 0:05:47 | 0:05:51 | |
Oh, wow! That's quite rich, isn't it? | 0:05:53 | 0:05:56 | |
It is. Now there's aioli to go in there - | 0:05:56 | 0:05:59 | |
a garlic mayonnaise, which Jun is just preparing now, loads of garlic. | 0:05:59 | 0:06:03 | |
It's going to really add some weight, isn't it, to the dish? | 0:06:03 | 0:06:06 | |
'It's so important to taste what you're cooking, | 0:06:06 | 0:06:09 | |
'so you can check on your flavours and decide what drinks will work with your food.' | 0:06:09 | 0:06:14 | |
I would think, if I was in the south of France, sat overlooking the sea, lovely sunshine, | 0:06:14 | 0:06:20 | |
I'd think, "What would I want to drink with this? What would be my ideal tipple with this?" | 0:06:20 | 0:06:25 | |
-And what would the locals be drinking? -Exactly! | 0:06:25 | 0:06:28 | |
Michel's Mediterranean dish is just crying out for some sunshine, | 0:06:29 | 0:06:33 | |
so I've chosen a wine from the south of France that balances delicate red berry fruit flavours | 0:06:33 | 0:06:39 | |
with a savoury, earthy finish. | 0:06:39 | 0:06:41 | |
My second choice is one that's coming back into fashion, sherry. | 0:06:41 | 0:06:46 | |
Trust me! I've chosen an Amontillado sherry, | 0:06:46 | 0:06:48 | |
which is a touch heavier than a Fino and should be served slightly chilled. | 0:06:48 | 0:06:53 | |
The thought of Provence conjures up | 0:06:53 | 0:06:56 | |
images of alfresco dining, lemon trees and blue skies, | 0:06:56 | 0:07:00 | |
so for my soft drink I've chosen a tangy, traditional, cloudy lemonade. | 0:07:00 | 0:07:05 | |
'The base of this intensely flavoured Provencal stew is an aioli, | 0:07:05 | 0:07:09 | |
'a garlic mayonnaise made with two egg yolks, a generous teaspoon of Dijon mustard, | 0:07:09 | 0:07:14 | |
'a pinch of salt and six garlic cloves.' | 0:07:14 | 0:07:18 | |
I'm going to grate the garlic before I put it in. | 0:07:18 | 0:07:21 | |
If I chuck it in whole, like this, you're going to get lumps of garlic inside it. | 0:07:21 | 0:07:25 | |
I like that, Jun, that's great. | 0:07:25 | 0:07:27 | |
In fact, I've never done it before and... Yeah, that's good! | 0:07:27 | 0:07:30 | |
I think another tip that we should say with garlic is, | 0:07:30 | 0:07:33 | |
at certain times of the year there's a green shoot in the garlic here. | 0:07:33 | 0:07:38 | |
It's important to take that out. That green shoot is what repeats on you. | 0:07:38 | 0:07:43 | |
'Add the grated garlic and a squeeze of lemon | 0:07:43 | 0:07:46 | |
'before blitzing and pouring in the oil.' | 0:07:46 | 0:07:48 | |
-Good to go? -Let's go! | 0:07:48 | 0:07:50 | |
I'd say it's probably about 200ml you need of oil in there, | 0:07:53 | 0:07:56 | |
but a mixture of sunflower oil and olive oil. | 0:07:56 | 0:07:59 | |
And that split is up to me or would you say more olive oil or...? | 0:07:59 | 0:08:03 | |
-Not too much olive oil, cos otherwise it will be too rich and too heavy. -OK. | 0:08:03 | 0:08:07 | |
Right, let's have a look there, Jun. That looks about right. | 0:08:07 | 0:08:11 | |
That's lovely. Look at that. | 0:08:11 | 0:08:13 | |
-It smells brilliant. -I'm going to have a quick taste. | 0:08:13 | 0:08:16 | |
Woah, guys! I'm taking a wide berth now I think. | 0:08:16 | 0:08:20 | |
And this aioli goes into the broth. | 0:08:20 | 0:08:25 | |
And once that goes in, it's important not to boil it, isn't it? | 0:08:25 | 0:08:28 | |
Well, you CAN boil it. | 0:08:28 | 0:08:30 | |
Some people say that you should actually puree it up, | 0:08:30 | 0:08:33 | |
but I actually like the fact that you can see the vegetables. | 0:08:33 | 0:08:37 | |
Now we just put the mussels in. | 0:08:38 | 0:08:41 | |
The mussels are already cooked so just need to be reheated. | 0:08:41 | 0:08:44 | |
And it just gets all mixed in there. | 0:08:44 | 0:08:47 | |
'Serve the stew piled on a slice of stale bread. | 0:08:48 | 0:08:51 | |
'This will soak up all the juices and hold its shape. | 0:08:51 | 0:08:55 | |
'I've used mussels instead of the traditional monkfish because they're cheap and cheerful | 0:08:55 | 0:09:00 | |
'and available all over the world. | 0:09:00 | 0:09:02 | |
'This is an adaptable classic that uses strong flavours to great effect.' | 0:09:02 | 0:09:08 | |
That has some serious flavour. | 0:09:10 | 0:09:13 | |
For something that doesn't take very long to cook that packs a punch. | 0:09:13 | 0:09:18 | |
-The bread is like a sponge. -That is brilliant! | 0:09:18 | 0:09:20 | |
You bite into it and it releases all that lovely mussel flavour, | 0:09:20 | 0:09:24 | |
the saffron, the garlic mayonnaise. | 0:09:24 | 0:09:26 | |
-You just get a little hint of it. It's not too pungent. -No. | 0:09:26 | 0:09:30 | |
Cos there is quite a lot of depth of flavour, | 0:09:30 | 0:09:33 | |
I have actually gone for neither red nor white. | 0:09:33 | 0:09:36 | |
I've gone for a rose. I love the colour of Provence rose. | 0:09:36 | 0:09:39 | |
The thing is, it's dry, so there's no sweetness in this. It's a savoury style of rose. | 0:09:39 | 0:09:44 | |
Jun, I'm going to give you a sherry. | 0:09:44 | 0:09:47 | |
That's unusual. Sherry is something that my parents used to drink. | 0:09:47 | 0:09:50 | |
Yes, you have hit the nail on the head with that, Jun! | 0:09:50 | 0:09:54 | |
And I think it's such an unfair image that we have of sherry. Sherry is brilliant. | 0:09:54 | 0:09:59 | |
I'm a fan. I love sherry! | 0:09:59 | 0:10:01 | |
-It's so versatile as well. -Exactly. -And it's very food friendly. | 0:10:01 | 0:10:05 | |
There's lots of different styles of sherry. It can go from bone dry, salty styles, | 0:10:05 | 0:10:09 | |
right through to really sweet Pedro Jimenez. I'm sure you've used that in recipes. | 0:10:09 | 0:10:15 | |
-I'm going to try that. -Go for it! I'm going to have more of this. | 0:10:15 | 0:10:18 | |
-How are you liking the sherry, Jun? -Mm. I was a little bit sceptical when you said sherry, | 0:10:18 | 0:10:23 | |
but it's quite dry sherry and it does work really well, especially with that aioli. | 0:10:23 | 0:10:29 | |
It's got that freshness that's the acidity, so it cuts through you know the richness in the dish, | 0:10:29 | 0:10:34 | |
but it's also got plenty of nutty, figgy sort of characters. | 0:10:34 | 0:10:37 | |
It's heavenly. Absolutely, bang on. | 0:10:37 | 0:10:41 | |
Mm! The beauty of this dish is that it takes no time to make | 0:10:41 | 0:10:46 | |
so in my mind, no matter how busy we get, | 0:10:46 | 0:10:48 | |
there's no excuse for not eating well. | 0:10:48 | 0:10:51 | |
Chef and mum Monica Galetti believes that this is even more crucial when it comes to feeding our children. | 0:10:51 | 0:10:58 | |
There aren't many jobs that have longer hours than a chef. | 0:11:05 | 0:11:08 | |
Normally working six or seven days a week, | 0:11:08 | 0:11:11 | |
I spend most of my time preparing delicious food for other people. | 0:11:11 | 0:11:15 | |
I'm very serious about my career but just as important to me is providing a very healthy diet for my child. | 0:11:15 | 0:11:21 | |
'But here's the statistic that really frightens me. | 0:11:21 | 0:11:25 | |
'World Health Organisation figures tell us that 42 million under-fives across the world are overweight.' | 0:11:25 | 0:11:31 | |
That's a crime. | 0:11:31 | 0:11:33 | |
'Global obesity levels have doubled in the last 30 years | 0:11:34 | 0:11:38 | |
'and scientists believe that if things carry on the way they are, | 0:11:38 | 0:11:41 | |
'parents are going to start outliving their children. | 0:11:41 | 0:11:44 | |
'But it doesn't have to be this way.' | 0:11:44 | 0:11:47 | |
The trick to get your child eating healthily | 0:11:47 | 0:11:50 | |
is to get them involved in the cooking processes at home. | 0:11:50 | 0:11:53 | |
Get them involved in making their meals, so it's fun and they want to eat what they are cooking. | 0:11:53 | 0:11:59 | |
'Bad eating habits are learned young and new research tells us | 0:12:02 | 0:12:05 | |
'that the best thing we can do for our kids is to lead by example. | 0:12:05 | 0:12:09 | |
'Do what we do, not just what we say.' | 0:12:09 | 0:12:13 | |
Definitely, some of this spinach, please. | 0:12:13 | 0:12:15 | |
And just for good measure, can I please have two of the kohlrabi you've got there? | 0:12:15 | 0:12:20 | |
'We're all busy and I appreciate that finding the time to cook with our children can be difficult, | 0:12:20 | 0:12:25 | |
'but I'm convinced that doing this at least once a week | 0:12:25 | 0:12:28 | |
'has made a huge difference to my daughter's relationship with food.' | 0:12:28 | 0:12:32 | |
-Thanks, darling. Come again, yeah? -Oh, yes! -Keep the market alive. | 0:12:32 | 0:12:37 | |
'I've noticed how she's taking much more of an interest in food and flavours | 0:12:38 | 0:12:41 | |
and is curious about a broader range of ingredients now.' | 0:12:41 | 0:12:44 | |
-Shall I get both? -Yeah, take both of them. | 0:12:44 | 0:12:47 | |
-There you go. Want to use your bowl? -Yes. | 0:12:47 | 0:12:51 | |
You can use your bowl. | 0:12:51 | 0:12:53 | |
'My secret is to get my daughter to choose to eat healthy foods. | 0:12:53 | 0:12:57 | |
'The basic rules haven't changed, eat less of the bad stuff and more fruit, veg and unprocessed food, | 0:12:57 | 0:13:04 | |
'and keep the portions small.' | 0:13:04 | 0:13:06 | |
Now this is Anais's pie. | 0:13:06 | 0:13:08 | |
I call it Anais's pie because we had an issue to get Anais to eat spinach. | 0:13:08 | 0:13:13 | |
One day I said to her, "Oh, shall we make this pie?" and she said, "Yes." | 0:13:13 | 0:13:16 | |
And I laid out all the ingredients on the table and she got to choose what went into the dish. | 0:13:16 | 0:13:21 | |
But the deal was she had to use the spinach. | 0:13:21 | 0:13:24 | |
'For me, it's about nutrition. | 0:13:24 | 0:13:27 | |
'For Anais, it's just good fun.' | 0:13:27 | 0:13:30 | |
It's quality time. She could be sitting in front of the television. | 0:13:30 | 0:13:33 | |
Instead, this is what we want to do together when we get home. | 0:13:33 | 0:13:38 | |
'Anais's pie couldn't be easier to make. | 0:13:38 | 0:13:40 | |
'In any order you like, layer 200g of cream cheese, | 0:13:40 | 0:13:44 | |
'two handfuls of torn spinach, four eggs and 200g of sliced ham | 0:13:44 | 0:13:49 | |
'into an ovenproof dish and top with a sheet of egg-washed, | 0:13:49 | 0:13:53 | |
'ready-rolled puff pastry.' | 0:13:53 | 0:13:55 | |
-All done? -All done! -All done. Can I put it in the oven now? -Yeah! | 0:13:59 | 0:14:03 | |
Five minutes to get that ready, | 0:14:05 | 0:14:08 | |
another 25 minutes in the oven at 190 and dinner is ready. | 0:14:08 | 0:14:12 | |
I think that's faster than getting a pizza delivered. | 0:14:12 | 0:14:14 | |
Great! | 0:14:14 | 0:14:16 | |
Obesity is one of the greatest health issues of the 21st century, | 0:14:18 | 0:14:22 | |
but the future is in our hands. | 0:14:22 | 0:14:25 | |
It's our job to give our children a healthy start in life. | 0:14:25 | 0:14:29 | |
Yummy! | 0:14:29 | 0:14:30 | |
Monica's a chef and there's no way her child will not learn how to cook, | 0:14:33 | 0:14:38 | |
but our children are getting fat, so who's to blame? | 0:14:38 | 0:14:40 | |
Well, I've just started out on this journey, cos I've got a young daughter | 0:14:40 | 0:14:44 | |
and I was absolutely horrified to learn | 0:14:44 | 0:14:48 | |
that children of parents who are both out at full-time work | 0:14:48 | 0:14:52 | |
are six times more likely to be overweight. | 0:14:52 | 0:14:55 | |
That makes sense. When both parents are out at work you can't supervise what they eat. | 0:14:55 | 0:15:00 | |
I think you need that to make sure they have some kind of understanding | 0:15:00 | 0:15:04 | |
of what they should be eating and what they shouldn't. | 0:15:04 | 0:15:07 | |
My husband and I, we're both out at work. | 0:15:07 | 0:15:10 | |
What I try and do to balance it is we have at least one meal a day where we're all together. | 0:15:10 | 0:15:15 | |
I think it's vital, whatever it is you're eating, | 0:15:15 | 0:15:18 | |
to actually sit down as a family or as friends | 0:15:18 | 0:15:20 | |
and to respect what you're eating and respect that moment. | 0:15:20 | 0:15:24 | |
It's part of teaching your children about food and about what to eat, | 0:15:24 | 0:15:29 | |
and it's so much fun for kids. | 0:15:29 | 0:15:31 | |
As a kid growing up, literally, the highlight of my day | 0:15:31 | 0:15:34 | |
was one meal a day at home with all the family. | 0:15:34 | 0:15:37 | |
My mum was a great cook and I think it is about exposing kids | 0:15:37 | 0:15:40 | |
to great cooked food. | 0:15:40 | 0:15:43 | |
It doesn't have to be elaborate. I'm sure your mum didn't cook banquets and elaborate food, | 0:15:43 | 0:15:49 | |
but it was freshly cooked and well prepared. | 0:15:49 | 0:15:51 | |
And then, of course, feeding your children the same food that you would eat. | 0:15:51 | 0:15:56 | |
And it doesn't help that restaurants have kids' menus | 0:15:56 | 0:15:59 | |
because you're giving them another option and it's like an easy option. | 0:15:59 | 0:16:03 | |
-It's always got chips on it or fish fingers... -Yeah! | 0:16:03 | 0:16:07 | |
-Or a chicken breast. -Chicken croquettes, yeah! | 0:16:07 | 0:16:09 | |
It seems that we can't get enough of this sort of food. | 0:16:09 | 0:16:13 | |
More than half the meals eaten outside the home in Britain | 0:16:13 | 0:16:17 | |
are from fast-food restaurants and, globally, | 0:16:17 | 0:16:20 | |
this market is worth over 252 billion. | 0:16:20 | 0:16:25 | |
We know it's not good for us, but it's estimated that we eat through | 0:16:25 | 0:16:28 | |
an average of 2,500 takeaways in a lifetime. | 0:16:28 | 0:16:32 | |
So what is it about the likes of high street burgers, pizzas and deep fried chicken | 0:16:32 | 0:16:38 | |
that keeps us going back for more? | 0:16:38 | 0:16:41 | |
I think it's only fair that we taste... | 0:16:41 | 0:16:44 | |
What is this? | 0:16:44 | 0:16:46 | |
-..all kinds of food. -Oh, my word! | 0:16:46 | 0:16:49 | |
-There we go. -All right! | 0:16:49 | 0:16:52 | |
-After you. -Ah, thanks! What a gent. Thank you. | 0:16:52 | 0:16:55 | |
Well, the patty is severely overcooked. | 0:16:56 | 0:16:59 | |
There's an overriding taste of sweet pickle. | 0:16:59 | 0:17:03 | |
The bread's not the best either. It's dry. It's... | 0:17:03 | 0:17:06 | |
-I don't like it. -I just think you're thinking about it too much! | 0:17:06 | 0:17:09 | |
I remember last time I actually ate this fried chicken. | 0:17:09 | 0:17:13 | |
-It was in 1975. -Oh, what? I don't believe you! What a load of rubbish! | 0:17:13 | 0:17:18 | |
-Were they around in 1975? -Yes! It was the first one that had opened | 0:17:18 | 0:17:22 | |
and it was in south London, in Clapham, and it's still there. | 0:17:22 | 0:17:25 | |
-As for the burger, that was in 1996 and I was... -You remember? -Exactly! | 0:17:25 | 0:17:30 | |
-That was the last one. -Exactly! -I was so, so hungry, I was shaking. | 0:17:30 | 0:17:33 | |
There was a drive-through in north London and I just... Up to the little window. | 0:17:33 | 0:17:38 | |
The lady said, "What do you want?" I said, "Whatever you've got. Just give it to me. I need to eat." | 0:17:38 | 0:17:42 | |
-But did you enjoy it when you ate it, that's the thing? -Yes, because I was starving. | 0:17:42 | 0:17:48 | |
And did I enjoy the fried chicken at the time? Yes. | 0:17:48 | 0:17:52 | |
Because it was exciting, it was new and I was with a load of mates. | 0:17:52 | 0:17:56 | |
So I suppose it does depend on the time and place. | 0:17:56 | 0:17:59 | |
This style of food is very much fast food and the way we are living at the moment. | 0:17:59 | 0:18:03 | |
-But the most exciting thing I think that's happening now is street food. -Definitely. | 0:18:03 | 0:18:09 | |
Street food is fast food, | 0:18:09 | 0:18:11 | |
but something that I would stop and eat. | 0:18:11 | 0:18:15 | |
Street food has been around the world for centuries. | 0:18:15 | 0:18:18 | |
-I mean, probably for thousands of years some of the best food is out on the streets. -Mm. | 0:18:18 | 0:18:24 | |
If you want a true sense of a place, of a culture, | 0:18:24 | 0:18:27 | |
you have to eat on the street and this is something we've started to see in the last five years. | 0:18:27 | 0:18:33 | |
I think it's absolutely brilliant. | 0:18:33 | 0:18:35 | |
You're absolutely right. The street food is the heart and soul of the country. | 0:18:35 | 0:18:40 | |
-Yeah. -I am a firm believer of that. | 0:18:40 | 0:18:43 | |
So what are the advantages of being a street vendor? | 0:18:43 | 0:18:45 | |
The start-up costs are really low in comparison to a restaurant. | 0:18:45 | 0:18:49 | |
You know, very few chefs would be able to afford an entire restaurant. | 0:18:49 | 0:18:55 | |
This is a way of starting up a business that you can own outright. | 0:18:55 | 0:18:58 | |
The overheads are low, which means that you can sell it to the customer | 0:18:58 | 0:19:02 | |
for a low, low price as well. | 0:19:02 | 0:19:05 | |
And, more importantly, what the success of street food tells us | 0:19:05 | 0:19:08 | |
is that fast food doesn't have to be junk food. | 0:19:08 | 0:19:12 | |
However, there's one man who fears he's missing out on this food phenomenon. | 0:19:12 | 0:19:16 | |
William Sitwell doesn't have an issue with the quality of the food. | 0:19:16 | 0:19:20 | |
It's just the street bit that he has a problem with. | 0:19:20 | 0:19:23 | |
Is this your idea of lunch? Maybe you think a baguette tastes better when you walk. | 0:19:23 | 0:19:28 | |
Maybe you like to dine on transport. | 0:19:28 | 0:19:31 | |
Does the wind and the rain actually add to the dining experience? | 0:19:31 | 0:19:36 | |
Perhaps you think jostling with busy commuters adds to the flavour. | 0:19:36 | 0:19:40 | |
Sadly, I don't. | 0:19:41 | 0:19:43 | |
The smells entice me. | 0:19:43 | 0:19:46 | |
The variety astounds me. | 0:19:46 | 0:19:48 | |
And I can see that the street food revolution means good food for everyone. | 0:19:48 | 0:19:54 | |
But it's still wrapped in tin foil. It's still going to drip down your arm. | 0:19:54 | 0:19:58 | |
How are you supposed to do it? Do you need a bib? I certainly do. | 0:19:58 | 0:20:02 | |
I can only despair. | 0:20:02 | 0:20:04 | |
Everywhere I look, I see people enjoying themselves. | 0:20:04 | 0:20:07 | |
I must be missing something. | 0:20:07 | 0:20:09 | |
-Should I sit down and eat it or does it taste better if I walk around? -Walking around, warming the hands. | 0:20:09 | 0:20:15 | |
OK, I'll try and walk around. Thanks. | 0:20:15 | 0:20:17 | |
I blame the Romans for this. What have they ever done for us? | 0:20:19 | 0:20:23 | |
They introduced street food to their ancient markets, | 0:20:23 | 0:20:27 | |
as did the Chinese, the Ancient Greeks... | 0:20:27 | 0:20:30 | |
But, you know, even the Romans made mistakes. | 0:20:36 | 0:20:38 | |
Just recently, Rome actually banned the consumption of food and drink from its historical centre, | 0:20:38 | 0:20:45 | |
its Storico Centro. | 0:20:45 | 0:20:47 | |
It's only taken them 1,000 years to discover the error of their ways. | 0:20:47 | 0:20:51 | |
But I don't want to move to Italy to fit in. | 0:20:51 | 0:20:55 | |
I fear I may just have to miss out. | 0:20:55 | 0:20:58 | |
Call me old-fashioned, but what use is a trend if someone doesn't try and buck it? | 0:20:58 | 0:21:03 | |
Ah, this is nice. | 0:21:05 | 0:21:07 | |
Comfy seat, clean table. | 0:21:07 | 0:21:10 | |
A knife and a fork. | 0:21:10 | 0:21:13 | |
A waiter. | 0:21:13 | 0:21:15 | |
-Are you ready to order, sir? -Yeah, could I have the cactus and courgette burritos? | 0:21:15 | 0:21:21 | |
But as I sit alone in my restaurant, I can't help but feel envious | 0:21:22 | 0:21:26 | |
of those of you who rejoice in the freedom of alfresco. | 0:21:26 | 0:21:30 | |
Low overheads really do mean that gourmet food can be enjoyed by everyone. | 0:21:30 | 0:21:35 | |
Single-item menus offer culinary expertise, creativity and outstanding value for money. | 0:21:35 | 0:21:40 | |
If only the world had a roof, then I, too, could salivate | 0:21:40 | 0:21:44 | |
over the success of a salsa wrap, fantasise over a falafel, | 0:21:44 | 0:21:49 | |
or relish in the gourmatisation of the burger. | 0:21:49 | 0:21:52 | |
My take on the classic burger is special. | 0:21:56 | 0:21:59 | |
'Jun has won awards for his burgers so I'm keen to impress him with mine.' | 0:21:59 | 0:22:03 | |
For me, the most important thing about making the patty for a burger | 0:22:03 | 0:22:08 | |
is the fat that you put in it. | 0:22:08 | 0:22:10 | |
'Burgers need some fat to keep them moist | 0:22:10 | 0:22:13 | |
'and making your own means you can control how much you put into them. | 0:22:13 | 0:22:18 | |
'I'm using a surprisingly lean meat, duck, | 0:22:18 | 0:22:21 | |
'and with it the traditional accompaniment of chunky chips.' | 0:22:21 | 0:22:24 | |
So what makes the perfect chipping potato then, Jun? | 0:22:25 | 0:22:28 | |
For me, to make perfect chips it has to be a floury potato, | 0:22:28 | 0:22:32 | |
because you want it crispy on the outside but really light and fluffy on the inside. | 0:22:32 | 0:22:37 | |
I've left the skin on. I just want these to be very rustic. | 0:22:37 | 0:22:40 | |
Something, you know... Chunky, rustic chips. Nothing cheffy. | 0:22:40 | 0:22:45 | |
This is a burger after all. | 0:22:45 | 0:22:48 | |
'The secret to making perfect chips is to wash the starch off your potatoes first, | 0:22:48 | 0:22:52 | |
and then double fry. | 0:22:52 | 0:22:55 | |
And what temperature's that? | 0:22:55 | 0:22:57 | |
-160. -160. | 0:22:57 | 0:22:59 | |
-So we're pre-cooking them until they're just soft. -Yeah. | 0:22:59 | 0:23:03 | |
A tiny bit of colour just to get a bit of a skin on it, | 0:23:03 | 0:23:06 | |
then we take them out, let them rest, let them cool, | 0:23:06 | 0:23:08 | |
and then just before we need them they go back in at 180 degrees. | 0:23:08 | 0:23:12 | |
-So you're preparing for me some lovely wild mushrooms. -Yeah. | 0:23:12 | 0:23:15 | |
-These are beautiful girolles. -Lovely, aren't they? | 0:23:15 | 0:23:18 | |
Lovely, small, wild mushrooms. | 0:23:18 | 0:23:21 | |
Very fragrant. I mean, this is a posh burger. | 0:23:21 | 0:23:24 | |
I reckon these chips are just about right. | 0:23:24 | 0:23:27 | |
Yes, that's it. They are soft. They're tender. | 0:23:27 | 0:23:31 | |
They are cooked but not golden. | 0:23:32 | 0:23:35 | |
So that's the first cooking. | 0:23:35 | 0:23:39 | |
So we take them out and let them cool down. | 0:23:39 | 0:23:42 | |
So I'm just removing the last bit here of excess fat | 0:23:46 | 0:23:50 | |
off the duck supreme, or duck breast, | 0:23:50 | 0:23:54 | |
and then cutting it into manageable pieces. | 0:23:54 | 0:23:57 | |
And you are going to do me the honours, Jun. | 0:23:57 | 0:23:59 | |
-Of mincing it. -Mince it up, please, yeah. | 0:23:59 | 0:24:03 | |
Here we are. | 0:24:03 | 0:24:04 | |
'You don't have to buy a mincer. | 0:24:04 | 0:24:06 | |
'You could just ask your butcher to mince the meat for you.' | 0:24:06 | 0:24:09 | |
-That's it. -Is that it? Lovely! Thank you, Jun. | 0:24:12 | 0:24:15 | |
'You could add an egg or breadcrumbs to your meat, | 0:24:15 | 0:24:19 | |
'but I don't want to dilute the flavour of the duck, | 0:24:19 | 0:24:21 | |
'so I'm going to work the mince to make it hold together as a patty.' | 0:24:21 | 0:24:26 | |
In the fridge you'll find a secret ingredient that I'm going to add to my burger. | 0:24:26 | 0:24:30 | |
-And that is... -A cheese. -A cheese indeed! | 0:24:30 | 0:24:34 | |
A lovely, beautiful, French, | 0:24:34 | 0:24:38 | |
stinky cheese called Vacherin. | 0:24:38 | 0:24:41 | |
Wow, this is going to be a rich burger! | 0:24:41 | 0:24:44 | |
You could use something like a Camembert or a Brie. | 0:24:44 | 0:24:48 | |
You know, it's equally creamy, not quite as rich, | 0:24:48 | 0:24:50 | |
but equally creamy and it would work. | 0:24:50 | 0:24:53 | |
Grab a spoon and take a nice spoonful and I'm going to put it inside this patty. | 0:24:53 | 0:24:57 | |
And we can use the crust on that. | 0:24:57 | 0:25:00 | |
Yeah, use the crust. Just dig deep and get a nice big spoonful. | 0:25:00 | 0:25:04 | |
Lovely! Look at that. Oh, yum! That's it! | 0:25:04 | 0:25:08 | |
Now I'm going to encase that in my burger. | 0:25:08 | 0:25:12 | |
And, literally, just shape it back up | 0:25:13 | 0:25:17 | |
and form it into a patty. | 0:25:18 | 0:25:21 | |
It doesn't matter if it's not the exact round shape. | 0:25:21 | 0:25:24 | |
'My gourmet burger is going to have a couple of appropriately upmarket accompaniments - | 0:25:26 | 0:25:31 | |
'shallots and girolle mushrooms.' | 0:25:31 | 0:25:34 | |
-Oh, yes! Look at that. Ooh! -It does look good. | 0:25:36 | 0:25:40 | |
There's something so nice about a burger though, isn't there? | 0:25:40 | 0:25:43 | |
Gosh, yeah! That looks so good. | 0:25:43 | 0:25:45 | |
-It does smell brilliant. I've brought you some vino. -Oooh! | 0:25:45 | 0:25:48 | |
-I just need some glasses. -So what have we got, Kate? | 0:25:48 | 0:25:52 | |
We've got a nice juicy Pinot Noir. | 0:25:52 | 0:25:56 | |
Mmm. | 0:25:56 | 0:25:57 | |
And Pinot Noir, obviously, its homeland - Burgundy, France. | 0:25:57 | 0:26:02 | |
I thought I'd mix it up a bit and go for something from the New World! | 0:26:02 | 0:26:07 | |
This is from Chile, some nice Pinot Noir. | 0:26:07 | 0:26:09 | |
I thought with duck... You often match it with things like plums and cranberries and those fruits. | 0:26:09 | 0:26:15 | |
Now what would be the difference, you would say, | 0:26:15 | 0:26:18 | |
of a New World Pinot Noir and an Old World Pinot Noir? | 0:26:18 | 0:26:22 | |
The New World, it's just producing wines with a little bit more fruit flavour. | 0:26:22 | 0:26:26 | |
-More fruit. Fruit led. -Yeah, exactly! Fruit led. | 0:26:26 | 0:26:28 | |
'The fresh and fruity New World Pinot Noir is the perfect match | 0:26:29 | 0:26:33 | |
'for my rich, luxury duck and Vacherin burger. | 0:26:33 | 0:26:36 | |
'With its gourmet toppings on a brioche bun, | 0:26:36 | 0:26:39 | |
'this is the ultimate fast food.' | 0:26:39 | 0:26:42 | |
They sound really crunchy and crispy. Oh! | 0:26:42 | 0:26:46 | |
My word, this is a feast. | 0:26:46 | 0:26:48 | |
Ah, look at that! | 0:26:51 | 0:26:53 | |
Oh, my word! | 0:26:53 | 0:26:55 | |
Ummmmm! | 0:26:55 | 0:26:57 | |
-All right, here goes. -Hooray, look at that! -So good! | 0:26:57 | 0:27:01 | |
Oh, yeah! Um! | 0:27:01 | 0:27:03 | |
I've never experienced that delicate crunch from the mushrooms, but it really adds a little bit of texture. | 0:27:03 | 0:27:08 | |
As soon as you take a bite out of it you get that cheese oozing out, | 0:27:08 | 0:27:12 | |
and, honestly, it's a seriously kind of decadent burger. | 0:27:12 | 0:27:16 | |
-Yeah. -Crunchy and soft. -Mm. | 0:27:16 | 0:27:20 | |
Um-mm! I think a lot of New World Pinot Noir can be too fruity | 0:27:20 | 0:27:26 | |
and almost sweet, but this isn't. This has got a good balance. | 0:27:26 | 0:27:30 | |
It's got mouth appeal. | 0:27:30 | 0:27:33 | |
Everyone loves a good burger, especially kids. | 0:27:33 | 0:27:36 | |
Whatever you teach your children to cook, they'll never forget it, | 0:27:36 | 0:27:41 | |
and it'll inspire them to cook and eat well forever. | 0:27:41 | 0:27:45 | |
'Next time - chef and writer Monica Galetti | 0:27:46 | 0:27:49 | |
'helps me make a dish that takes me back to my youth.' | 0:27:49 | 0:27:53 | |
-I close my eyes and that's it, childhood memories. -Looks and smells divine. | 0:27:53 | 0:27:57 | |
'And food writer, William Sitwell, | 0:27:57 | 0:27:59 | |
'thinks we've all lost the plot when it comes to our obsession with nostalgic food.' | 0:27:59 | 0:28:04 | |
I think the world has gone mad. | 0:28:04 | 0:28:07 | |
We hark back to a golden era | 0:28:07 | 0:28:10 | |
that, at worst, didn't exist and, at best, was never as good as we thought it was. | 0:28:10 | 0:28:15 | |
Subtitles by Red Bee Media Ltd | 0:28:39 | 0:28:41 |