0:00:00 > 0:00:03We've all done it - opened the fridge
0:00:03 > 0:00:05looking for a snack, only to be confronted by mouldy food.
0:00:05 > 0:00:10We throw away ?12 billion worth of food in the UK every year.
0:00:12 > 0:00:14If we knew how to turn our leftovers into lunch,
0:00:14 > 0:00:17we could save ourselves a small fortune.
0:00:18 > 0:00:20So we're clamping down on food waste.
0:00:23 > 0:00:25I'm joined by national treasure Mary Berry
0:00:25 > 0:00:28to make family favourites out of forgotten odds and ends.
0:00:28 > 0:00:32You are...a genius. The topping is inspired!
0:00:32 > 0:00:34It's a bit more original too.
0:00:34 > 0:00:38Award-winning chef Stevie Parle is shocked that some of our
0:00:38 > 0:00:40best cuts of meat are going to waste.
0:00:40 > 0:00:43So what, this whole thing would usually be minced?
0:00:43 > 0:00:46Yeah, the whole thing. Seriously?
0:00:46 > 0:00:49Kate has a surprise in store with her choice of wines.
0:00:49 > 0:00:54It's what we call a "face-changer". It certainly sets you on fire.
0:00:54 > 0:00:57And I'm turning leftovers into restaurant quality cuisine.
0:00:59 > 0:01:01This is Food Drink.
0:01:08 > 0:01:11Homes in Britain throw more than ?500 worth of food
0:01:11 > 0:01:13in the bin each year.
0:01:13 > 0:01:17Just think of what that money could buy us.
0:01:17 > 0:01:19A generation ago we wouldn't have dreamt
0:01:19 > 0:01:21of throwing away this much food,
0:01:21 > 0:01:24but if we learn to make the most of our weekly shop by creating
0:01:24 > 0:01:26thrifty and delicious meals,
0:01:26 > 0:01:29we'll be well on the way to saving some of that money.
0:01:31 > 0:01:34Mary Berry has been a household name for half a century,
0:01:34 > 0:01:38and there's nothing she doesn't know about baking and cooking.
0:01:38 > 0:01:41You see, it's lovely, the fruit and the cream and the sponge,
0:01:41 > 0:01:42that's absolutely fine,
0:01:42 > 0:01:46but it's just not cutting right and it's looking a little bit untidy.
0:01:46 > 0:01:49Having lived through rationing, as far as Mary is concerned,
0:01:49 > 0:01:52wasting food is simply criminal.
0:01:52 > 0:01:55So I want her to show me a new way to use up one of the
0:01:55 > 0:01:58most thrown-away ingredients in our kitchens.
0:02:00 > 0:02:02So, Mary, do you realise that a third of bread
0:02:02 > 0:02:06purchased in this country ends up in the bin? Shocking, isn't it?
0:02:06 > 0:02:08It's astounding, absolutely shocking,
0:02:08 > 0:02:12nearly ?1 billion worth of bread is not consumed and ends up as waste.
0:02:12 > 0:02:14So what are we going to cook with bread?
0:02:14 > 0:02:18Well, I love fish pie, and I normally put either pastry on top or
0:02:18 > 0:02:21mashed potato, but I'm going to put
0:02:21 > 0:02:24leftover bread in the form of croutons.
0:02:25 > 0:02:29We're going to make an ingenious crouton topping which transforms
0:02:29 > 0:02:32stale bread into something crispy, golden and delicious.
0:02:35 > 0:02:39I'm sold. Using old bread to make a souffled crust on top of fish pie?
0:02:39 > 0:02:40Yes, most definitely.
0:02:40 > 0:02:44And also, it's far quicker than peeling potatoes, cooking them
0:02:44 > 0:02:46and whatever, or making pastry.
0:02:46 > 0:02:50But first, the filling, starting with fresh and smoked haddock.
0:02:50 > 0:02:52Unbelievably, we throw away almost
0:02:52 > 0:02:55two hundred million pounds worth of fish a year!
0:02:55 > 0:02:56But there's no need.
0:02:56 > 0:03:01This pie could be made with any fish that needs using up.
0:03:01 > 0:03:04I'm going to take a leek and I'm just going to shred it.
0:03:04 > 0:03:08Now, I'm not using the green bit, I'm going to keep that,
0:03:08 > 0:03:11that would be fine in soups with a bit longer cooking,
0:03:11 > 0:03:13so I'll put that to one side.
0:03:13 > 0:03:17And I'm now going to gently fry that in butter, without colouring,
0:03:17 > 0:03:21until it's soft. I think leeks go so well with fish. They do.
0:03:21 > 0:03:24You can use onion if you've got one in the fridge,
0:03:24 > 0:03:27or even, sometimes you get a bunch of spring onions,
0:03:27 > 0:03:32the tops go a little bit off, but all the white part's all right.
0:03:32 > 0:03:35Pull the outsides off, shred those finely,
0:03:35 > 0:03:37it would give great flavour to this.
0:03:37 > 0:03:39It's all about looking in your fridge
0:03:39 > 0:03:41and seeing what you ought to be using up.
0:03:41 > 0:03:43Exactly, because sometimes, vegetables,
0:03:43 > 0:03:45they may look a little bit wrinkly or dry, but actually,
0:03:45 > 0:03:48peel that off and you've got a perfectly good leek on the inside.
0:03:48 > 0:03:52Hard-boiled eggs are a great way to bulk out a pie like this,
0:03:52 > 0:03:57and they'll sit on top of the fish filling that Mary is making.
0:03:57 > 0:03:59Now, it looks like it's not going to become smooth,
0:03:59 > 0:04:00but it is going to become smooth.
0:04:00 > 0:04:02HE CHUCKLES
0:04:02 > 0:04:05How about you giving that a bit of a beat? I'll take over.
0:04:05 > 0:04:08What speed do you do that with! Work out the lumps there, yes.
0:04:08 > 0:04:11Now, for fish pie, we're adding fish and boiled eggs.
0:04:11 > 0:04:14Sometimes, particularly after a Sunday lunch or something,
0:04:14 > 0:04:18you'll have a few carrots, cauliflower and things like that.
0:04:18 > 0:04:22A lot of vegetables all in a white sauce with a bit of chopped ham
0:04:22 > 0:04:26or cooked bacon, and then you could put this souffle mixture on top.
0:04:26 > 0:04:29That would do beautifully for... It's another meal. It's another meal.
0:04:30 > 0:04:33Chopped dill and lemon juice are perfect flavours
0:04:33 > 0:04:34to complement the fish.
0:04:35 > 0:04:39And it's essential to add the lemon once the sauce has thickened,
0:04:39 > 0:04:43because if it hasn't thickened, it can sometimes crack the milk
0:04:43 > 0:04:46and it can separate, so lemon goes in at the end.
0:04:46 > 0:04:48Add the fish into the sauce.
0:04:48 > 0:04:52At this stage, cook it gently, as it'll be going into the oven.
0:04:53 > 0:04:58Now, I'm guessing, Mary, that your fridge at home is very neat
0:04:58 > 0:05:03and tidy, and there's nothing out of date...
0:05:03 > 0:05:07You can go on guessing. But I promise you,
0:05:07 > 0:05:10it's not one of my tidiest places.
0:05:10 > 0:05:13Things get shoved on the wrong shelves, I'm very human,
0:05:13 > 0:05:17everything gets in a real muddle, but I do have a sort-out at the beginning
0:05:17 > 0:05:21of the week and think, "What can I use up in Monday night's supper?"
0:05:21 > 0:05:24The mixture goes into a buttered baking dish,
0:05:24 > 0:05:27with my hard-boiled eggs arranged carefully on top.
0:05:27 > 0:05:30But now, I really want to find out what Mary can do
0:05:30 > 0:05:32with my three-day-old stale bread.
0:05:33 > 0:05:35Is there a bread knife over there? Yes.
0:05:38 > 0:05:40So, you take off the crust,
0:05:40 > 0:05:44and they can be used for making breadcrumbs...
0:05:44 > 0:05:46Absolutely. ..to cook fishcakes in.
0:05:46 > 0:05:51I've got a use for these later. Have you? Most definitely. That's good.
0:05:51 > 0:05:53So keep those, then. Yes, these are for me.
0:05:53 > 0:05:56Then I'm going to cut cubes from these.
0:05:56 > 0:05:59And if you have fresh bread, you're in difficulty here. Mm.
0:05:59 > 0:06:02I bet you can do that, I'll get on with this.
0:06:02 > 0:06:05OK, size of sugar lumps. Size of sugar lumps.
0:06:06 > 0:06:09For the topping, along with cream cheese, we're using cheddar,
0:06:09 > 0:06:12but you can swap this for any chunks you've got left in the fridge,
0:06:12 > 0:06:14even if it's seen better days.
0:06:16 > 0:06:20Now, you can see that it does sort of look a bit separated.
0:06:20 > 0:06:22It doesn't look the most appetising, I must say.
0:06:22 > 0:06:24That's what it's meant to look like. Curdled.
0:06:24 > 0:06:26'Fold in a whisked egg white.'
0:06:26 > 0:06:29This really is like a souffle mix. It is.
0:06:29 > 0:06:33I love this idea of using up stale bread in this manner.
0:06:33 > 0:06:36I've never done this before, so I'm learning a new trick here,
0:06:36 > 0:06:37and I love it.
0:06:37 > 0:06:41'With the souffle mix on top, this pie is ready for the oven.
0:06:42 > 0:06:44'But if you didn't want to cook this right away, you can
0:06:44 > 0:06:47'freeze the base and bake it another day.'
0:06:47 > 0:06:52People often say to me, "How long can I keep something in the freezer?"
0:06:52 > 0:06:57I always say, "Freezing is the best form of preservation."
0:06:57 > 0:07:01And in things like game, it will keep till the season comes round again.
0:07:01 > 0:07:06If something's got a high proportion of fat, it won't keep quite as long.
0:07:06 > 0:07:08You seem to know a lot about freezers, Mary.
0:07:08 > 0:07:12Well, I go back a long way, as you know, and in the '60s,
0:07:12 > 0:07:15I was on Home Freezer Digest,
0:07:15 > 0:07:18and there was a magazine particularly for freezer owners,
0:07:18 > 0:07:20because freezers came in and people just didn't know
0:07:20 > 0:07:22what to do with them.
0:07:22 > 0:07:26So I became quite an expert, and I always think of my freezer
0:07:26 > 0:07:30that's in the kitchen as a way of saving waste.
0:07:30 > 0:07:31We digress.
0:07:31 > 0:07:36This is ready to go into the oven, 180 for about 25 minutes,
0:07:36 > 0:07:39till it's gorgeously brown on top and the sauce bubbling.
0:07:42 > 0:07:46I think bread is a wonderfully versatile ingredient.
0:07:46 > 0:07:48Even when it's past its best,
0:07:48 > 0:07:51it can be turned into crumbs for crispy coating on fishcakes.
0:07:53 > 0:07:55Given a new lease of life as croutons
0:07:55 > 0:07:57in a beautiful panzanella salad.
0:07:59 > 0:08:02And stale slices can become bread and butter pudding,
0:08:02 > 0:08:05or totally made-over in a vibrant summer pudding.
0:08:06 > 0:08:09But back to Mary's pie, and what to drink with it.
0:08:10 > 0:08:12It's probably safe to say that most of us
0:08:12 > 0:08:15would assume we should drink white wine with fish,
0:08:15 > 0:08:17but Kate thinks the rules are there to be broken,
0:08:17 > 0:08:20and has some good advice on how to go your own way.
0:08:22 > 0:08:24Despite what many people think,
0:08:24 > 0:08:28it's not always white wine that works best with a fish dish.
0:08:28 > 0:08:31Red wine can also be a match made in heaven.
0:08:33 > 0:08:37So unleash your sense of adventure, and follow my top tips on how
0:08:37 > 0:08:39to pick the right one for your fish supper.
0:08:41 > 0:08:43Red wines are particularly suited to
0:08:43 > 0:08:46meaty fish like tuna and swordfish.
0:08:46 > 0:08:49The key is to make sure the wine isn't too heavy.
0:08:49 > 0:08:54If it's high in tannins, the flavour can be too bitter with the fish.
0:08:54 > 0:08:56Pinot Noir would be a good choice,
0:08:56 > 0:08:59and whilst you can find some great New World examples,
0:08:59 > 0:09:02Eastern Europe is currently producing some
0:09:02 > 0:09:04decent pinots for a cracking budget buy.
0:09:05 > 0:09:08And red wine can still be great even
0:09:08 > 0:09:09when the fish has a more delicate
0:09:09 > 0:09:11flavour, like grilled salmon.
0:09:11 > 0:09:14A lightly chilled red like an un-oaked Cabernet Franc from the
0:09:14 > 0:09:17Loire in France has a vibrant red fruitiness,
0:09:17 > 0:09:21and just the right level of acidity to work perfectly.
0:09:21 > 0:09:25Cabernet Franc often gets overlooked as a great variety, but it can
0:09:25 > 0:09:29produce really high quality wines that offer great value for money.
0:09:29 > 0:09:30But, for me, sometimes it
0:09:30 > 0:09:33really does have to be white,
0:09:33 > 0:09:35like with good old fish and chips.
0:09:35 > 0:09:39Try a citrusy Southern French Picpoul de Pinet, which cuts
0:09:39 > 0:09:42through the batter without overpowering the fish inside.
0:09:42 > 0:09:46Its fresh flavour is unusual given it's from such a hot area of the
0:09:46 > 0:09:50Languedoc, and a very good bottle can be had for less than a tenner.
0:09:52 > 0:09:55So next time you're planning your fish supper, remember,
0:09:55 > 0:09:57there's nothing fishy about being brave
0:09:57 > 0:10:00and experimenting to find the best wine for the job.
0:10:02 > 0:10:06Hope you're hungry, Kate. Always. Oh, look at that.
0:10:08 > 0:10:12Oh, smells great as well. It does, doesn't it? Ohhh.
0:10:12 > 0:10:16Such a hearty dish, isn't it? Fish pie.
0:10:16 > 0:10:20And the sauce is lovely and creamy. A bit more sauce there coming.
0:10:20 > 0:10:25Oh, thank you. Oh, the smells. So fragrant.
0:10:25 > 0:10:31Right, let's dig in. Oh, it's got bits of egg in as well. Mmm.
0:10:31 > 0:10:32MICHEL CHUCKLES
0:10:32 > 0:10:35You are...a genius.
0:10:35 > 0:10:38This is just absolutely unbelievable, the sauce is
0:10:38 > 0:10:42so creamy, it's rich but not heavy or cloying,
0:10:42 > 0:10:45but the topping is inspired.
0:10:45 > 0:10:47It's a far better topping than mashed potato on a fish pie.
0:10:47 > 0:10:51It's a bit lighter, isn't it? It's not so heavy and dense.
0:10:51 > 0:10:54It's a bit more original too. Yeah, exactly. Oh!
0:10:54 > 0:10:57So, of course, you could match red wine with fish,
0:10:57 > 0:10:59and there are lots of occasions when I would do that,
0:10:59 > 0:11:02but for this, it's quite creamy, this dish, so I want something that
0:11:02 > 0:11:06cuts through, so I have gone for a white - a nice, fresh, zingy white.
0:11:07 > 0:11:10And the grape I've chosen is Chenin Blanc.
0:11:10 > 0:11:14I've got three fantastic examples from South Africa.
0:11:14 > 0:11:18The first one is Badenhorst, and it's Secateurs Chenin Blanc,
0:11:18 > 0:11:21it's from Swartland in South Africa, and it's a great example.
0:11:21 > 0:11:24Is it expensive? It's around ?10.
0:11:25 > 0:11:28Have a go, see what you think and how it fits with your food.
0:11:28 > 0:11:30Well, I've had about three goes already.
0:11:30 > 0:11:35I drink a lot of Sauvignon Blanc, and this is a pleasant change,
0:11:35 > 0:11:37and it is not dissimilar. Exactly.
0:11:37 > 0:11:40And I think we all have the tendency to see something we know
0:11:40 > 0:11:44and we go for it, it's totally natural, but, I think, try something
0:11:44 > 0:11:45a little bit different,
0:11:45 > 0:11:47and you'll find similar styles that do the same job.
0:11:47 > 0:11:49It's crisp, it's very refreshing
0:11:49 > 0:11:53and I think it does work really well with this fish pie.
0:11:53 > 0:11:56So, the second wine is from Stellenbosch,
0:11:56 > 0:11:58another region in South Africa.
0:11:58 > 0:12:02This is Ken Forrester, and it's the Workhorse Chenin Blanc.
0:12:02 > 0:12:05This is around ?8, so it's a little bit cheaper.
0:12:05 > 0:12:08Mm, it's more sort of a... Grassier.
0:12:08 > 0:12:10Grassier, and definitely green apple. Yeah, that's it.
0:12:10 > 0:12:12Do you like that as much, Mary?
0:12:12 > 0:12:17It shows how they can differ. It is quite different.
0:12:17 > 0:12:20I was so shocked how much I liked the first one,
0:12:20 > 0:12:22and by the third one I won't know anyway.
0:12:22 > 0:12:24LAUGHTER
0:12:25 > 0:12:28The last one we've got is Raats Granite Blocks Chenin Blanc,
0:12:28 > 0:12:30from the same region, Stellenbosch.
0:12:30 > 0:12:35This one is ?11, and this is a bit more melony,
0:12:35 > 0:12:39little bit more tropical, not as grassy as that second one.
0:12:39 > 0:12:43As a group, I'm enjoying them all. They are good wines.
0:12:43 > 0:12:45You are a great expert, you'll tell me
0:12:45 > 0:12:48which one you think is the best, but I'd have a go at the lot.
0:12:48 > 0:12:52My favourite with this particular dish would be the first one.
0:12:52 > 0:12:54Using leftovers can taste amazing,
0:12:54 > 0:12:58and the money you've saved can go towards a great choice of wine.
0:12:58 > 0:13:00We can all do our bit in the kitchen,
0:13:00 > 0:13:03as Mary's delicious fish pie has shown,
0:13:03 > 0:13:05but food journalist Sheila Dillon is convinced
0:13:05 > 0:13:07stronger measures are needed
0:13:07 > 0:13:10to put an end to the Great British waste scandal.
0:13:15 > 0:13:19"Thou shalt not waste" should have been the 11th commandment.
0:13:21 > 0:13:22But we do.
0:13:22 > 0:13:26When thousands of people in the UK are reliant on food banks,
0:13:26 > 0:13:33the rest of us are wasting ?12 billion worth of food a year.
0:13:35 > 0:13:39So how come, when money's so tight,
0:13:39 > 0:13:44we're so willing to throw away what we've spent out hard-earned cash on?
0:13:50 > 0:13:55Ooh. Wow. That is...serious food waste.
0:13:55 > 0:13:59Our food has become so cheap that we no longer value it.
0:13:59 > 0:14:04It has become, like its packaging, literally disposable.
0:14:06 > 0:14:10100 years ago, a working-class family could have spent up
0:14:10 > 0:14:12to 50% of their income on food.
0:14:13 > 0:14:16Even now, with food prices on the rise,
0:14:16 > 0:14:19we're spending a smaller percentage of our income on food
0:14:19 > 0:14:24and drink, and maybe that's why we think it's OK to throw away
0:14:24 > 0:14:26nearly a fifth of the food we buy.
0:14:31 > 0:14:34The industrialisation of our food supply has created
0:14:34 > 0:14:36an almost insane amount of choice.
0:14:36 > 0:14:41We toss things into the supermarket trolley without a thought.
0:14:41 > 0:14:44There's lots of it, it's cheap - what does it matter?
0:14:44 > 0:14:49So, if we have to pay more money to prevent this kind of
0:14:49 > 0:14:52criminal wastefulness, then so be it.
0:14:53 > 0:14:58My word, that was grotesque to see that food going to waste.
0:14:58 > 0:15:02But surely not, surely, we can't pay more for our food, Sheila?
0:15:02 > 0:15:07Well, the problem is that we've come to a point in this society where the
0:15:07 > 0:15:10only way that we value things is by how much we pay for them.
0:15:10 > 0:15:12So what you're saying is food has very little value -
0:15:12 > 0:15:17cash value - and that's why we are tempted to just throw it away.
0:15:17 > 0:15:20Yeah, we throw it in the supermarket trolley, "Two-for-one,
0:15:20 > 0:15:25"who cares?" And then we don't use it, and then we throw it in the bin.
0:15:25 > 0:15:28We're bombarded, that's part of it,
0:15:28 > 0:15:31we're bombarded by marketing messages of "buy this,
0:15:31 > 0:15:34"buy this in bulk, buy two and it's cheaper"
0:15:34 > 0:15:37and I think we have a tendency - and I am included in this -
0:15:37 > 0:15:39where we think, "Yes, I need it," and actually, we don't.
0:15:39 > 0:15:43And if it cost a bit more, we might pause. Is that the only answer?
0:15:43 > 0:15:45There's going to be a loser in that equation,
0:15:45 > 0:15:50and it's probably going to be the end consumer.
0:15:50 > 0:15:55I think waste goes back to knowing about food. Yeah.
0:15:55 > 0:15:58People who know about food, and they buy a chicken,
0:15:58 > 0:16:00they use every bit of that chicken.
0:16:00 > 0:16:04And when it comes to the carcass, they make it into stock,
0:16:04 > 0:16:07and they spin that out to have four meals.
0:16:07 > 0:16:10Whereas someone who doesn't know, they buy
0:16:10 > 0:16:14an intensively farmed chicken and often only use the breast,
0:16:14 > 0:16:16and they chuck the rest out.
0:16:16 > 0:16:19Young people, unfortunately, they haven't had any
0:16:19 > 0:16:23education of cooking at school, and that's what happens.
0:16:23 > 0:16:27As a chef and a restaurateur, I wouldn't have a business
0:16:27 > 0:16:30if I was as wasteful as that, it's simple...simple fact.
0:16:30 > 0:16:33But you buy good quality stuff, and you pay for it.
0:16:33 > 0:16:37Yes, but I'm not wasteful, so even if something is going maybe
0:16:37 > 0:16:40slightly dry on the edges or shrivelly, I know how to use it,
0:16:40 > 0:16:42everything gets used. To go back to all that waste,
0:16:42 > 0:16:46when I was a child we had a big pressure cooker,
0:16:46 > 0:16:50and all our family waste was cooked down and put with bran for chickens,
0:16:50 > 0:16:55and, of course, any waste from hotels and restaurants went to feed pigs.
0:16:55 > 0:16:57All that's gone, so that's going into the waste.
0:16:57 > 0:17:00It is a part of it, and I'm just putting this out here
0:17:00 > 0:17:02because I don't know whether this is an issue,
0:17:02 > 0:17:05but are we over-cautious on health and safety... Oh, God, yes.
0:17:05 > 0:17:07..with sell-by dates, is that part of it?
0:17:07 > 0:17:10Yes, it is, I had a phone call the other day from my brother to
0:17:10 > 0:17:13say that his wife had looked at some Brie in the fridge
0:17:13 > 0:17:17and it was a week over, and he said, "She wants to throw it away,
0:17:17 > 0:17:18"she shouldn't, should she?"
0:17:18 > 0:17:21And I said, "No, course she shouldn't, don't be ridiculous.
0:17:21 > 0:17:22"Be so much better."
0:17:22 > 0:17:25But what Mary's talking about, the lack of education,
0:17:25 > 0:17:30that does lead to wastefulness, because people go,
0:17:30 > 0:17:33"Oh, my God!" Putting the price up is not the answer,
0:17:33 > 0:17:37the answer is to get people knowing about food.
0:17:37 > 0:17:40It is using up that waste, don't throw it away,
0:17:40 > 0:17:44and make people have a pride in opening the fridge in the morning
0:17:44 > 0:17:48and thinking, "I'm not going to throw that away, I'm going to use it."
0:17:48 > 0:17:53I think we just all need a Mary Berry in our house. Yes.
0:17:53 > 0:17:56It would, it would help enormously.
0:17:56 > 0:17:59'What about you, are you a kitchen waster?
0:17:59 > 0:18:01'After the show, head straight to our website...
0:18:05 > 0:18:07'..to carry on the debate,
0:18:07 > 0:18:09'and for all of today's recipes and drinks.'
0:18:11 > 0:18:14So we've been talking a lot about waste, here I have the
0:18:14 > 0:18:17ultimate in waste-not-want-not drinks, OK, you ready for this?
0:18:17 > 0:18:19This is a grappa,
0:18:19 > 0:18:22and grappa was created by frugal Italian winemakers,
0:18:22 > 0:18:26it's made from the leftovers, called the pomace,
0:18:26 > 0:18:29so it's all the pulps, the seeds, the skins,
0:18:29 > 0:18:32and they distil it and they make grappa. It is very strong, isn't it?
0:18:32 > 0:18:35It is very strong, you need to just go for it.
0:18:35 > 0:18:38I've been going for it for a long time.
0:18:44 > 0:18:47Whoa! I mean, it certainly sets you on fire.
0:18:47 > 0:18:49It wakes you up, doesn't it?
0:18:49 > 0:18:53It certainly does wake you up, and what other comment can I make?
0:18:53 > 0:18:58It is so potent. It's what we call a "face-changer". Really?
0:19:04 > 0:19:08Hmm! That was very serene. You took that really well, Sheila.
0:19:08 > 0:19:12Mm, that was... That is, it's calm and soothing.
0:19:12 > 0:19:14I thought it was going to be sharper.
0:19:14 > 0:19:17No, it's lovely and well-balanced. It's just quite pungent.
0:19:17 > 0:19:20It's got length as well, it's just lingering there, mmm.
0:19:20 > 0:19:23Smoother than you think it's going to be, isn't it? Very smooth.
0:19:23 > 0:19:26It would drive a car, this.
0:19:26 > 0:19:27Drive a car?!
0:19:27 > 0:19:31Well, waste not, want not - stick it in the car.
0:19:32 > 0:19:37The meat industry is ruthlessly efficient, arguably too efficient.
0:19:37 > 0:19:39Once the prime cuts have been taken off a carcass,
0:19:39 > 0:19:42everything else finds its way to the mincer.
0:19:42 > 0:19:44Technically, nothing is wasted.
0:19:44 > 0:19:47Award-winning chef Stevie Parle thinks this means we're
0:19:47 > 0:19:50missing out on some of the best bits the animal has to offer.
0:19:53 > 0:19:57As somebody who appreciates some of the rare cuts of meat to be
0:19:57 > 0:20:00found on a carcass, it's clear to me that the
0:20:00 > 0:20:04British public are really missing out on some culinary gems.
0:20:04 > 0:20:06Take the beef carcass.
0:20:06 > 0:20:09There are loads of cuts beside the well-known steaks that aren't
0:20:09 > 0:20:11readily available in the supermarkets.
0:20:11 > 0:20:15But chefs like me love them, and the best way to find out
0:20:15 > 0:20:17about these gems is to go straight to the farmer.
0:20:17 > 0:20:20Tom Jones farms cattle on the Welsh border
0:20:20 > 0:20:22and butchers his cows himself.
0:20:22 > 0:20:24As far as he's concerned,
0:20:24 > 0:20:28mincing the lesser-known cuts isn't just a waste, it's sacrilege.
0:20:28 > 0:20:31These look beautiful, so what have we got here?
0:20:31 > 0:20:34So this is a three-year-old Dexter heifer.
0:20:34 > 0:20:36Fantastic. It's interesting,
0:20:36 > 0:20:39because you butcher in a really traditional whole carcass way,
0:20:39 > 0:20:41why do you think it is that more people don't do that?
0:20:41 > 0:20:44It takes a long time to butcher a carcass,
0:20:44 > 0:20:46and at the end of it the butcher's not really sure
0:20:46 > 0:20:49if he's going to sell the cuts that he's butchered out,
0:20:49 > 0:20:52so there's no point spending your whole day butchering out cuts
0:20:52 > 0:20:54that are going to go straight into the mincer.
0:20:54 > 0:20:57Well, I love using all these different cuts of meat,
0:20:57 > 0:20:59but I'm a bit baffled by the sight of this carcass,
0:20:59 > 0:21:01so I'd love to see where they all come from.
0:21:04 > 0:21:06The hindquarter of beef, including the leg,
0:21:06 > 0:21:08contains the best cuts of meat.
0:21:08 > 0:21:11But also some of the least used.
0:21:11 > 0:21:15We've got the fillet here. Expensive, nice, though.
0:21:15 > 0:21:19This is the sirloin here, or wing rib, or strip loin.
0:21:19 > 0:21:21Then we've got the rump here.
0:21:21 > 0:21:23Underneath this big flap of muscle,
0:21:23 > 0:21:25this is what we call the steak flank.
0:21:25 > 0:21:27Now, this is usually waste, but we're going to
0:21:27 > 0:21:30take out some really nice alternative steak cuts.
0:21:30 > 0:21:31Great. Let's get on with it.
0:21:32 > 0:21:37'So to get those lesser-known gems, we first remove all those
0:21:37 > 0:21:41'expensive usual suspects - the fillet, the sirloin and the rump.'
0:21:41 > 0:21:45And that, that's a nice roasting cut.
0:21:45 > 0:21:47Yep, a bit more flavour than the fillet and the sirloin,
0:21:47 > 0:21:49still very expensive, about ?15 a kilo.
0:21:49 > 0:21:52But now we're coming into the cheaper, tastier stuff,
0:21:52 > 0:21:55and that is found in the steak flank.
0:21:56 > 0:22:00This meat here, look at the texture of that. Beautiful.
0:22:00 > 0:22:03This is a bavette, and it's a beautiful open texture to it.
0:22:03 > 0:22:06It's a real tragedy, though, that this would ever be
0:22:06 > 0:22:11classed as a second grade cut, this is a wonderful bit of beef.
0:22:11 > 0:22:14What I want to see is you butchering this leg.
0:22:14 > 0:22:18Well, this is the most exciting part of the animal in my opinion,
0:22:18 > 0:22:19and this is the bit...
0:22:21 > 0:22:23..that mostly gets wasted.
0:22:23 > 0:22:26So what, this whole thing would usually be minced?
0:22:26 > 0:22:28Yep, the whole thing... Seriously?
0:22:28 > 0:22:30But there's some fantastic things you can do with it.
0:22:32 > 0:22:35And that is the beef shank.
0:22:35 > 0:22:38What you want to do is get a pot, stick it straight in,
0:22:38 > 0:22:39and cook it for ten hours.
0:22:39 > 0:22:43'In amongst all the incredible cuts of meat in the leg is
0:22:43 > 0:22:45'one with rather an unusual name.'
0:22:45 > 0:22:47The mouse.
0:22:47 > 0:22:49And it's called the mouse
0:22:49 > 0:22:51because it's got a little pointy nose like a mouse.
0:22:51 > 0:22:55I have never heard of the mouse, but it looks like a lovely bit
0:22:55 > 0:22:59of beef, and also great potential for just delicious thin steaks.
0:23:00 > 0:23:04'A cut of mouse like this can cost half the price of sirloin -
0:23:04 > 0:23:06'if you can find a butcher in the know.
0:23:08 > 0:23:12'All I'm doing is simply barbecuing it, and look at the results.
0:23:14 > 0:23:17'Under-used cuts of meat aren't just cheaper than more familiar ones,
0:23:17 > 0:23:21'in my opinion it's a waste to chuck them in the mincer.'
0:23:21 > 0:23:25That has got to be the best steak sandwich I've ever had.
0:23:25 > 0:23:27Sitting here in the field, and the cow ate that grass -
0:23:27 > 0:23:29it doesn't get any better than that.
0:23:29 > 0:23:31So I've converted you to mouse, then?
0:23:31 > 0:23:32Definitely. Excellent.
0:23:35 > 0:23:38As a chef, there's little more satisfying than finding ways
0:23:38 > 0:23:40to use every part of an ingredient.
0:23:40 > 0:23:42Chicken is the most popular meat in Britain,
0:23:42 > 0:23:44so we've always got leftovers.
0:23:46 > 0:23:48And this is a great way to use them up.
0:23:48 > 0:23:53My crispy roast chicken croquettes with tangy spicy tomato chutney
0:23:53 > 0:23:56are the perfect antidote to boring leftovers.
0:23:57 > 0:24:00And we all have those tomatoes at the bottom of the fridge
0:24:00 > 0:24:03that are going a bit shrivelled up and battered and bruised,
0:24:03 > 0:24:05they've been in the fridge for probably too long,
0:24:05 > 0:24:08and they're not very nice if you're going to have a tomato salad.
0:24:08 > 0:24:10But they're still good to eat,
0:24:10 > 0:24:14and this tomato chutney really is very simple.
0:24:14 > 0:24:16It's almost like a spicy tomato ketchup.
0:24:17 > 0:24:20I've got shallots and garlic sweating in a pan,
0:24:20 > 0:24:22and I'm adding sugar for sweetness.
0:24:23 > 0:24:25You can't have tomatoes without salt.
0:24:25 > 0:24:27The fennel seeds, chilli flakes,
0:24:27 > 0:24:30and a good amount of red wine vinegar.
0:24:31 > 0:24:33Once that's bubbling away, in go the tomatoes,
0:24:33 > 0:24:37and that just needs to cook down for 10-15 minutes.
0:24:38 > 0:24:43Right, now for the croquette using leftover roast chicken.
0:24:43 > 0:24:45I'm going to rice the potatoes
0:24:45 > 0:24:48and then add bits of the roast chicken that are left over.
0:24:48 > 0:24:50'These are plain cooked potatoes.
0:24:50 > 0:24:53'Just boil a few extra when you're preparing your Sunday roasties,
0:24:53 > 0:24:55'and they'll be ready to go the next day.'
0:24:55 > 0:24:58If you haven't got a ricer, it doesn't really matter,
0:24:58 > 0:25:01you could mash the potatoes up with a fork.
0:25:01 > 0:25:03It doesn't matter if there are lumps,
0:25:03 > 0:25:05as long as your potato is cooked.
0:25:05 > 0:25:09So we've got our mashed potato, and now for the chicken.
0:25:09 > 0:25:13This is the carcass of the chicken that's been attacked,
0:25:13 > 0:25:17and most of the meat has come off there, but if you pick this
0:25:17 > 0:25:20really well, there's a lot of
0:25:20 > 0:25:23flavourful and delicious meat left in there.
0:25:30 > 0:25:32Nothing should go to waste, just tear it up,
0:25:32 > 0:25:36it's all full of flavour and goodness.
0:25:36 > 0:25:38'You can make this with any leftovers.
0:25:38 > 0:25:40'Ham or bacon would be great,
0:25:40 > 0:25:43'or even vegetables with a bit of cheese - delicious.'
0:25:43 > 0:25:46You should end up with just a skeleton.
0:25:46 > 0:25:49That shouldn't be put in the bin either, you can
0:25:49 > 0:25:53make beautiful stocks or soups out of the chicken carcass.
0:25:53 > 0:25:56Next step - we need to put an egg in.
0:25:56 > 0:25:59The egg is going to bind this croquette together,
0:25:59 > 0:26:01help to cement it.
0:26:01 > 0:26:05And then some seasoning. I like a little bit of lemon in there.
0:26:05 > 0:26:07That's going to give a little bit of freshness
0:26:07 > 0:26:10and zest to this croquette.
0:26:10 > 0:26:12A bit of tarragon.
0:26:12 > 0:26:14Don't need much, because tarragon is quite strong
0:26:14 > 0:26:17and it's got that quite aniseed taste.
0:26:17 > 0:26:22Then we need a bit of salt and some pepper.
0:26:24 > 0:26:29And finally, to add a bit of richness to this, some butter.
0:26:31 > 0:26:34'This lovely mixture is now packed full of flavour.
0:26:34 > 0:26:38'Shape it into bite-size croquettes and coat them in flour,
0:26:38 > 0:26:40'beaten egg and breadcrumbs,
0:26:40 > 0:26:43'which I've made with the leftover crust from Mary's fish pie.
0:26:46 > 0:26:49'Fry in hot oil for a few minutes until golden-brown all over,
0:26:49 > 0:26:52'and serve with the spicy tomato chutney.
0:26:52 > 0:26:54'This is the ultimate way to turn
0:26:54 > 0:26:58'culinary rags into delicious riches.'
0:26:58 > 0:27:03Chicken croquette. My favourite. Nice and crispy and golden.
0:27:03 > 0:27:05You are going to love this.
0:27:08 > 0:27:10Mmm.
0:27:10 > 0:27:12Chicken croquette and a tomato relish.
0:27:12 > 0:27:14The seasoning is just lovely, and, of course,
0:27:14 > 0:27:17this lovely crisp outside
0:27:17 > 0:27:18just makes it.
0:27:18 > 0:27:20That's great, and here's another white for you,
0:27:20 > 0:27:23another white that you may not have heard of, I don't know.
0:27:23 > 0:27:26It's a Barone Pizzini, Pievalta Verdicchio.
0:27:26 > 0:27:29How do we all say that little lot?
0:27:29 > 0:27:31Can you imagine me going in and asking?
0:27:31 > 0:27:33I'd have to have it on a piece of paper.
0:27:33 > 0:27:37Verdicchio is the important bit. Verdicchio is the grape.
0:27:37 > 0:27:41And it's from Central Italy, from Marche, on the east coast.
0:27:41 > 0:27:47And it makes these lovely subtle wines, really food-friendly. Dry.
0:27:47 > 0:27:51Well dry. It's really dry. I like that.
0:27:51 > 0:27:53And it goes very well with the croquette.
0:27:53 > 0:27:54Gives it a lift.
0:27:54 > 0:27:58It takes a simple croquette - which is really leftovers -
0:27:58 > 0:28:01to another level when you serve a decent wine with it.
0:28:05 > 0:28:09I love food and I love drink, I believe it's time we gave them
0:28:09 > 0:28:11the respect they deserve.
0:28:11 > 0:28:14So next time you think about throwing that stale loaf away -
0:28:14 > 0:28:15stop!
0:28:15 > 0:28:18If you can get another meal out of it, how good would that be?
0:28:21 > 0:28:24Next time, it's all about cooking on a budget -
0:28:24 > 0:28:26Tom Kerridge makes the most of a cheap cut of meat...
0:28:26 > 0:28:31This whole meal probably costs around ?2 a head - in total.
0:28:31 > 0:28:34..Tony Kitous champions a cheap but tasty ingredient...
0:28:34 > 0:28:37Eating well does not have to come at a price.
0:28:37 > 0:28:40..and I make a foolproof yet inexpensive dessert.
0:29:17 > 0:29:20To be in the Lords, you have to be punctual...