0:00:02 > 0:00:05These days, we want to know exactly where our food is grown and raised.
0:00:06 > 0:00:08After the horsemeat scandal,
0:00:08 > 0:00:09understanding the provenance
0:00:09 > 0:00:13of our food is a priority for everyone.
0:00:13 > 0:00:16This show's all about putting where your food comes from
0:00:16 > 0:00:18at the heart of your cooking.
0:00:18 > 0:00:22One half of the Two Greedy Italians, Gennaro Contaldo, joins me
0:00:22 > 0:00:26to reveal the secrets of a time-honoured classic.
0:00:26 > 0:00:30- Generous? - Be generous, it's for us!- Yes!
0:00:30 > 0:00:34Restaurateur Oliver Peyton is bamboozled by food labelling.
0:00:34 > 0:00:37The Soil Association. Red Tractor Scheme. Dolphin-friendly.
0:00:37 > 0:00:39Dolphin-friendly!
0:00:39 > 0:00:42Kate's keeping us on our toes with her choice of drinks.
0:00:42 > 0:00:46- I'll give you one guess where it's from.- New York!
0:00:46 > 0:00:48LAUGHTER
0:00:48 > 0:00:53And I'll be making gourmet hot dogs with only the best ingredients.
0:00:53 > 0:00:55This is all about fantastic food and drink.
0:01:01 > 0:01:05If you had to trace what you ate today back to its origins, could you do it?
0:01:05 > 0:01:07'In today's food world,
0:01:07 > 0:01:10'it can be harder than ever to know just what you're eating.
0:01:10 > 0:01:14'Getting to grips with provenance is not just about understanding
0:01:14 > 0:01:17'where your food comes from but what's in it
0:01:17 > 0:01:19'and how it was produced.'
0:01:19 > 0:01:22The secret to making a delicious meal is to know your ingredients.
0:01:22 > 0:01:26'Chef Gennaro Contaldo is passionate about everything that
0:01:26 > 0:01:28'goes into his cooking.
0:01:28 > 0:01:31'He taught the likes of Jamie Oliver how to cook Italian style
0:01:31 > 0:01:36'and I want a taste of what provenance means to him.'
0:01:36 > 0:01:40I need some help. I really do need to learn Italian. You know why?
0:01:40 > 0:01:43Because my daughter is dating an Italian boy.
0:01:43 > 0:01:45Bless your daughter!
0:01:45 > 0:01:48You might be happy but I'm not, I need to learn Italian, my friend.
0:01:48 > 0:01:50OK. I can teach you. HE SPEAKS ITALIAN
0:01:50 > 0:01:53Whoa! Whoa! First of all we need to do some cooking.
0:01:53 > 0:01:55We learn to cook.
0:01:55 > 0:01:58- What are we cooking? - Today, what I am going to cook,
0:01:58 > 0:02:00I'm going to make a lasagne
0:02:00 > 0:02:03- with ragu, Bolognese.- Mmm.
0:02:04 > 0:02:07'Lasagne's a brilliant Italian classic
0:02:07 > 0:02:10'and there's no substitute for making your own.
0:02:10 > 0:02:14'To go with it, we're making some delicious focaccia bread.'
0:02:14 > 0:02:18I believe the world loves lasagne. Why not to cook a lasagne?
0:02:18 > 0:02:23- So simples. What I need you to do is peel my carrots.- I can do that.
0:02:23 > 0:02:24What are you doing, Gennaro?
0:02:24 > 0:02:29I have two different meats, one is pork, one is beef, so simple.
0:02:29 > 0:02:32Is that traditional, you would mix pork and beef?
0:02:32 > 0:02:34It is traditional, most of Italy, to mix the two.
0:02:34 > 0:02:37'Lightly fry the meats in olive oil.
0:02:37 > 0:02:41'If you get mince from your local butcher, you can ask exactly
0:02:41 > 0:02:45'where it's from and see it minced right in front of you.'
0:02:45 > 0:02:48A lot of people buy in lasagne ready-made
0:02:48 > 0:02:53- but you're making it from scratch. - Yes, it's so simple. It's so easy.
0:02:53 > 0:02:56- And there's no horsemeat in it! - There is no horsemeat.
0:02:56 > 0:02:57What's wrong with horsemeat?
0:02:57 > 0:03:02Yes, I agree, if you do use horsemeat, you have to say
0:03:02 > 0:03:06you use horsemeat, because in Italy, you know, I do use
0:03:06 > 0:03:08horsemeat wherever I go.
0:03:08 > 0:03:13In Italy they have extreme respect of the ingredients.
0:03:13 > 0:03:14Yes, indeed.
0:03:14 > 0:03:16You know exactly where everything comes from.
0:03:16 > 0:03:18Yes, we have to know.
0:03:18 > 0:03:21It is very important. First, you know very well,
0:03:21 > 0:03:26the Italian loves eating well, but also to know the people are behind...
0:03:26 > 0:03:30- How do you say...- The farmer?- Yes, behind the farmers and everybody.
0:03:30 > 0:03:35If he is a good man, surely he will produce a fantastic food.
0:03:35 > 0:03:38You know where it comes from and you know the farmer
0:03:38 > 0:03:41and know that he has had ultimate respect for that ingredient.
0:03:41 > 0:03:44But it's traceability, being able to buy something in the shop
0:03:44 > 0:03:47that you know where it comes from.
0:03:47 > 0:03:50'Cook the meat until the liquid has all gone.'
0:03:50 > 0:03:54Now look how caramelised is the meat, almost burnt.
0:03:54 > 0:03:55That looks sensational.
0:03:55 > 0:03:58Now we need to deglaze and get that lovely flavour
0:03:58 > 0:04:00which is all round here.
0:04:00 > 0:04:04'Let the red wine bubble away until it's almost evaporated.'
0:04:04 > 0:04:07Now, when I need...
0:04:07 > 0:04:09what we call "odore",
0:04:09 > 0:04:13the flavour, the smell,
0:04:13 > 0:04:15it all goes in.
0:04:15 > 0:04:18It is a celebration of the vegetable
0:04:18 > 0:04:21and a celebration of the wine.
0:04:21 > 0:04:23And more than anything, a celebration for us to eat.
0:04:23 > 0:04:25Oh, yes. Oh, yes.
0:04:25 > 0:04:29- Then again, you make the roux.- Yes. - Oh, bless you.
0:04:29 > 0:04:30I think I can manage that.
0:04:30 > 0:04:33A chef named Roux, that will get the perfect roux,
0:04:33 > 0:04:36- there will be no troubles. - I hope so!
0:04:37 > 0:04:40'Add milk to the roux and keep stirring.'
0:04:40 > 0:04:42A little bit of cheese in the white sauce?
0:04:42 > 0:04:45- Yes, I need a bit of cheese in the white sauce.- Parmigiano?
0:04:45 > 0:04:46- Parmigiano.- Of course.
0:04:46 > 0:04:49Parmigiano is traditional.
0:04:49 > 0:04:51It's ragu Bolognese
0:04:51 > 0:04:53alla lasagne Bolognese
0:04:53 > 0:04:57and the Parmigiano-Reggiano comes from the same region.
0:04:57 > 0:04:59'A tin of tomatoes goes into the meat,
0:04:59 > 0:05:01'along with the same amount of water.
0:05:01 > 0:05:05'Cook slowly and add more if it gets too dry.'
0:05:05 > 0:05:08Gennaro, you've been in this country a long time, a long time.
0:05:08 > 0:05:12Surely you have seen a change of what's available, ingredients-wise?
0:05:12 > 0:05:15Yes, I have, indeed. I have to tell you a story.
0:05:15 > 0:05:18When I come in England, I never forget, it was...
0:05:18 > 0:05:22Early '70s, I was looking to buy some olive oil,
0:05:22 > 0:05:24special extra virgin olive oil.
0:05:24 > 0:05:27I asked somebody where I can get good olive oil
0:05:27 > 0:05:29and he said, "The chemist".
0:05:29 > 0:05:31I walked inside the chemist and I said,
0:05:31 > 0:05:33"Can I have some extra virgin olive oil?"
0:05:33 > 0:05:36I thought I was going to be given a litre of oil,
0:05:36 > 0:05:40or a bottle of oil, they give me just a little bit of oil.
0:05:40 > 0:05:43I said, "What am I going to do with that?"
0:05:43 > 0:05:44That's to use inside your ear.
0:05:44 > 0:05:48Warm it up on a spoon with the candles. Yeah, it works well!
0:05:48 > 0:05:53But I say it's to cook, eat it.
0:05:53 > 0:05:55The lady said, it's to hear.
0:05:55 > 0:05:58Anyway, it's finished, now we have got almost everything.
0:06:00 > 0:06:03- This is looking fabulous, Gennaro. - It is.- What's the next step?
0:06:03 > 0:06:06Now we're going to build the lasagne. So simples.
0:06:06 > 0:06:10'Make alternate layers of meaty Bolognese with pre-cooked
0:06:10 > 0:06:12'lasagne sheets.'
0:06:12 > 0:06:15This is pre-cooked.
0:06:15 > 0:06:19They make it fresh, they steam it,
0:06:19 > 0:06:21so it's already cooked. It makes life much easier.
0:06:21 > 0:06:25'Each layer then gets a generous helping of Italian mozzarella cheese
0:06:25 > 0:06:27'for extra luxury.'
0:06:27 > 0:06:30Fantastic, oh, fantastic.
0:06:30 > 0:06:32Don't forget the Parmigiano.
0:06:32 > 0:06:34Parmigiano.
0:06:34 > 0:06:37'On top of all that goes some of my cheesy white sauce.
0:06:37 > 0:06:40'Keep layering until all the ingredients are gone.'
0:06:40 > 0:06:42Mozzarella.
0:06:42 > 0:06:45Just press them in, just press them in.
0:06:45 > 0:06:47It's done. So always nice.
0:06:47 > 0:06:50- A bit more?- Oh, yes, oh, yes!
0:06:51 > 0:06:53- So all over?- Go on.
0:06:53 > 0:06:56- Generous?- Be generous, yes. It's for us!- Yes!
0:06:56 > 0:06:57- MICHEL LAUGHS - Yeah!
0:06:57 > 0:07:00Plenty. BOTH CHAT IN ITALIAN
0:07:00 > 0:07:04So, nice aluminium foil to protect it.
0:07:04 > 0:07:08- So it's not to dry out...?- No.
0:07:08 > 0:07:09And we cook.
0:07:09 > 0:07:14For about 35 to 45 minutes.
0:07:14 > 0:07:17The last five minutes we remove the aluminium foil
0:07:17 > 0:07:20and you will enjoy it! Go on, put him in.
0:07:22 > 0:07:24'To go with our lasagne, we are making
0:07:24 > 0:07:26'a mouth-watering focaccia bread.'
0:07:28 > 0:07:35Right, Michel. Here I use 1kg of a strong flour.
0:07:35 > 0:07:39I use 15g, 1-5, of yeast
0:07:39 > 0:07:43and then I use 15g, 1-5, of salt.
0:07:43 > 0:07:47Add water. You mix it and knead it and you let it rest
0:07:47 > 0:07:49for about half hour.
0:07:51 > 0:07:55'The rested dough goes onto a warmed, lined baking tray.
0:07:55 > 0:07:57'A few glugs of olive oil go on top,
0:07:57 > 0:08:01'along with chopped garlic, rosemary and sea salt,
0:08:01 > 0:08:04'which are all worked into the dough.
0:08:04 > 0:08:06'Rest again for half an hour before it
0:08:06 > 0:08:10'goes into the oven for 15 minutes at 240 degrees.
0:08:11 > 0:08:15'Understanding provenance means thinking about every
0:08:15 > 0:08:18'aspect of how something's produced.'
0:08:18 > 0:08:20The type of soil our food and drink grows in
0:08:20 > 0:08:24is fundamental to its flavour, especially for wine.
0:08:24 > 0:08:27Kate is convinced it's as important to know about where our vines are
0:08:27 > 0:08:32grown as it is to know the grape, producer and vintage of our wine.
0:08:34 > 0:08:37In winemaking, like in property, the old adage is true,
0:08:37 > 0:08:40location, location, location.
0:08:40 > 0:08:43'The soil, climate and geography of a vineyard
0:08:43 > 0:08:45'can affect the taste of the wine,
0:08:45 > 0:08:50'and it's so important there's a specific word for it, terroir.'
0:08:50 > 0:08:52What exactly is terroir?
0:08:52 > 0:08:56It can seem a little mystifying but it needn't be terrifying.
0:08:56 > 0:09:00'Here are my top tips to help understand how terroir can
0:09:00 > 0:09:03'affect the taste and cost of your wine.
0:09:03 > 0:09:07'As you might expect, climate has a huge impact on the grapes
0:09:07 > 0:09:09'and therefore the end product.'
0:09:09 > 0:09:13Hotter weather makes for bigger, fruitier, higher-alcohol wines.
0:09:13 > 0:09:17Cooler weather produces more refined, aromatic wines.
0:09:17 > 0:09:20'The same grape grown in two different climates
0:09:20 > 0:09:22'will have different flavours.
0:09:22 > 0:09:25'For example, Shiraz wines from the Barossa
0:09:25 > 0:09:29'or McLaren Vale in South Australia are bold and ripe.
0:09:29 > 0:09:32'The French equivalent, known as Syrah, is more restrained
0:09:32 > 0:09:34'and savoury in style,
0:09:34 > 0:09:36'with hints of perfume and pepper.
0:09:36 > 0:09:40'The impact of the weather is also the reason wines
0:09:40 > 0:09:42'vary from vintage to vintage.
0:09:42 > 0:09:44'For fine wines, a good year
0:09:44 > 0:09:47'can have significant effect on the price.'
0:09:47 > 0:09:50The type of soil the vines are grown in can have a massive influence
0:09:50 > 0:09:54on the grapes and, ultimately, the character of the wine.
0:09:54 > 0:09:58'You might be surprised to learn that the best soils don't
0:09:58 > 0:10:00'necessarily produce the best grapes.
0:10:00 > 0:10:03'For instance, where the levels of nutrients are too high,
0:10:03 > 0:10:06'vines can produce so many leaves
0:10:06 > 0:10:08'that the sun can't get to the grapes.
0:10:08 > 0:10:10'And location can affect price.
0:10:10 > 0:10:14'A small, steep vineyard plot can be much more labour intensive
0:10:14 > 0:10:19'than a large, flat site, leading to higher production costs.
0:10:19 > 0:10:21'So you can see where wine is concerned,
0:10:21 > 0:10:25'from its character to its price, provenance is everything.'
0:10:28 > 0:10:33- Mamma mia, this looks good. - It's good. Look at that! Fantastic!
0:10:33 > 0:10:37'Before we tuck in, we need to add the finishing touch to the focaccia.
0:10:37 > 0:10:41'While it's still hot, just drizzle over some olive oil.'
0:10:41 > 0:10:46Look at that, that is also cooked underneath. Come here, Michel.
0:10:46 > 0:10:52Look, inside, the olive oil, look where it went through!
0:10:52 > 0:10:56Oh, my, my, I can't believe it, look at that!
0:10:56 > 0:10:58And how you say in French?
0:10:58 > 0:11:01- A la table.- A la table.
0:11:02 > 0:11:05- Mm-mmm!- Yes!
0:11:05 > 0:11:08- It's magnifico.- Grazie.
0:11:08 > 0:11:11- That lovely crust, a lovely crust. - Mmm!
0:11:11 > 0:11:16Gennaro, do you know that lasagne is my all-time favourite comfort food?
0:11:16 > 0:11:21- Oh!- It seriously is. - Look at that. Look at that.
0:11:21 > 0:11:23Come on, I want to put everything inside.
0:11:23 > 0:11:26- Yes!- Look at that.- All right.
0:11:26 > 0:11:29This is a proper lasagne.
0:11:29 > 0:11:32- It's not just a square, it's running down like a pasta.- Mmm.
0:11:32 > 0:11:34Oh, my...
0:11:34 > 0:11:37I love it when you get a piece of the mozzarella. I love that.
0:11:37 > 0:11:40My favourite bits are those crunchy bits around the side.
0:11:40 > 0:11:43They are brilliant, we always fight for those at home.
0:11:43 > 0:11:46- You can taste the love and the passion in this, Gennaro. - KATE LAUGHS
0:11:46 > 0:11:49- You sure can.- Yeah.
0:11:49 > 0:11:52- I need some wine.- Yes, vino.
0:11:52 > 0:11:55So with this meal it's wholesome, it's hearty,
0:11:55 > 0:11:59it's full of flavour, so I want a wine that's the same.
0:11:59 > 0:12:00We've got three Shiraz.
0:12:00 > 0:12:05What we'll see is the influence of local environment on the wines.
0:12:05 > 0:12:08It's all the same grape but where it's grown can have a massive
0:12:08 > 0:12:11- impact on the style of the wine. - Mmm.
0:12:11 > 0:12:13Shiraz is thought to have Middle Eastern origins.
0:12:13 > 0:12:15It was taken to France by the Romans,
0:12:15 > 0:12:17so it's widely grown in the Rhone.
0:12:17 > 0:12:21This is where this one is from, Languedoc-Roussillon.
0:12:21 > 0:12:24This is Jean-Claude Mas, Les Tannes Syrah.
0:12:24 > 0:12:28Syrah is the same grape variety as Shiraz, it's just a different name.
0:12:28 > 0:12:32It's got lots of lovely, ripe, warm red fruits on the nose.
0:12:32 > 0:12:34- A lovely colour.- A lovely colour.
0:12:34 > 0:12:36It's very aromatic.
0:12:36 > 0:12:38It's powerful. It's got all the...
0:12:38 > 0:12:41In fact, it mirrors the lasagne, for me, anyway.
0:12:41 > 0:12:44It's got those red fruits, there's warming spice, that peppery spice.
0:12:44 > 0:12:45It's quite savoury.
0:12:45 > 0:12:48- Lovely little kick and it goes so well.- It has got a kick!
0:12:48 > 0:12:49- I love it!- Good.
0:12:49 > 0:12:53Right, well, don't drink it all, because you've got another two to go.
0:12:53 > 0:12:55Oh, no, no, well, I can't help it.
0:12:55 > 0:12:58This is number two. Now we're going over to Australia...
0:12:58 > 0:13:02So this one is Jim Barry, Lodge Hill Shiraz, from the Clare Valley.
0:13:02 > 0:13:05So wine one was around the £8 mark,
0:13:05 > 0:13:07this one is a little more expensive, around the £10 mark.
0:13:07 > 0:13:09But very different, isn't it?
0:13:09 > 0:13:11You can really see the difference from wine one to two.
0:13:11 > 0:13:13This is quite suave and elegant.
0:13:13 > 0:13:16It's smooth, it's got the right texture, I feel.
0:13:16 > 0:13:19The first one is a little bit... a little bit harsh.
0:13:19 > 0:13:21It has got a bit of kick.
0:13:21 > 0:13:25I can imagine a winter dish, a lovely slow-cooked roast
0:13:25 > 0:13:31and then you sip a glass of that wine and you stay by the fire.
0:13:31 > 0:13:33- Come on! - That goes perfect with this.
0:13:33 > 0:13:35- That's it, Gennaro, that's exactly it.- This is what it's about!
0:13:35 > 0:13:37This is the wine for that.
0:13:37 > 0:13:39I can imagine. I'm there, I'm in front of that fire.
0:13:39 > 0:13:42- He's painting a picture, isn't he? He is painting a picture!- He is!
0:13:42 > 0:13:45And finally we're heading over to Chile.
0:13:45 > 0:13:48- Ah!- This is Tabali, Reserva Syrah.
0:13:48 > 0:13:50This is around the £11 mark,
0:13:50 > 0:13:53so it's a fraction more expensive than the Jim Barry.
0:13:53 > 0:13:54But it's got real potential.
0:13:54 > 0:13:56In Chile they're making some really exciting wines.
0:13:56 > 0:13:59It's so different, isn't it, when you smell it?
0:13:59 > 0:14:00A totally different style of wine.
0:14:00 > 0:14:04It feels almost viscous, it's got that viscosity and...
0:14:04 > 0:14:06and almost oiliness.
0:14:06 > 0:14:08I found it quite velvety on the palate.
0:14:08 > 0:14:11Then you drink it, fill your mouth,
0:14:11 > 0:14:13and then right down, it stops you,
0:14:13 > 0:14:17and goes right through in an elegant way.
0:14:17 > 0:14:19- It's longer.- Very long.
0:14:19 > 0:14:21Very elegant, that's the right word for it.
0:14:21 > 0:14:25Elegant but long because it goes, wah! Then you unzip it
0:14:25 > 0:14:27and you want to go straight back.
0:14:27 > 0:14:30Straight back to the food, which I might do!
0:14:30 > 0:14:31Me too. Shall we?
0:14:31 > 0:14:34There's so much information out there to help us make informed
0:14:34 > 0:14:38decisions about what to eat and drink that it can feel overwhelming.
0:14:38 > 0:14:42Restaurateur Oliver Peyton is at the end of his tether.
0:14:43 > 0:14:47And the moral maze of labelling is making him lose his appetite.
0:14:47 > 0:14:48You know what?
0:14:48 > 0:14:52I am fed up to my back teeth about feeling guilty about what I eat
0:14:52 > 0:14:54and drink, and I'm beginning to think that,
0:14:54 > 0:14:55when it comes to my food,
0:14:55 > 0:14:57ignorance is bliss.
0:15:00 > 0:15:03And all those ethical labels designed to help me
0:15:03 > 0:15:06navigate myself through the mire don't help.
0:15:06 > 0:15:11Fair Trade. The Soil Association. The Red Tractor scheme. Dolphin-friendly.
0:15:11 > 0:15:14Dolphin-friendly! The mind boggles.
0:15:14 > 0:15:18If I understood and listened to everything they were trying to tell me,
0:15:18 > 0:15:20I would probably never, ever, ever eat again.
0:15:24 > 0:15:26For example, let's start with meat.
0:15:26 > 0:15:28Animal fats are bad for us.
0:15:28 > 0:15:30Too much meat is bad for us, and in any case,
0:15:30 > 0:15:32do we even know what we're eating any more?
0:15:33 > 0:15:37Fish then - surely there's nothing wrong with a good fish supper?
0:15:39 > 0:15:43So long as it's wild, sustainably sourced or line caught, of course.
0:15:43 > 0:15:47- Could I get some hake?- Yeah, sure. - Looks good.
0:15:47 > 0:15:48I'm going to hate myself for saying this,
0:15:48 > 0:15:51but it's almost enough to turn one vegetarian.
0:15:54 > 0:15:58As long, of course, as you can find organic, pesticide-free,
0:15:58 > 0:16:00locally grown fruit and vegetables.
0:16:01 > 0:16:06Of course I want to be a responsible consumer, but do you know what?
0:16:06 > 0:16:08I just can't do it any more.
0:16:08 > 0:16:10At the end of the day, food...
0:16:14 > 0:16:16..is just food.
0:16:19 > 0:16:22How can you say that, Oliver? Food, just...? That's not possible.
0:16:22 > 0:16:26All that love that goes into producing great food.
0:16:26 > 0:16:29Michel, what are we going to tell Oliver? What will we tell him?
0:16:29 > 0:16:32Yes, perhaps to you, food is food,
0:16:32 > 0:16:37but for the people who work in the food industry, it's not just food.
0:16:37 > 0:16:41It's about love, passion, culture, territory, smell.
0:16:41 > 0:16:44Look, when your suppliers come to your kitchen door,
0:16:44 > 0:16:47do you look for some sort of label on it to see where the food is from?
0:16:47 > 0:16:50You don't because you know you have sensible suppliers
0:16:50 > 0:16:52who produce quality goods.
0:16:52 > 0:16:54This idea, when you go into a supermarket,
0:16:54 > 0:16:57this plethora of labels now, it's just insane.
0:16:57 > 0:17:00But the food chain is so complex now
0:17:00 > 0:17:03and so convoluted that at least people can make a choice -
0:17:03 > 0:17:06"This is important to me so I'm going to try and go down this route."
0:17:06 > 0:17:08No, I'm sorry, this is about consumerism.
0:17:08 > 0:17:11These labels charge brands to put their labels on there.
0:17:11 > 0:17:13These are businesses in their own right.
0:17:13 > 0:17:16I know where all of the produce that comes into my restaurants
0:17:16 > 0:17:19are from, I don't need labels to tell me that.
0:17:19 > 0:17:22I used to have a pork supplier that used to actually
0:17:22 > 0:17:24put the name of the pig on the invoice.
0:17:24 > 0:17:27That might be going a bit too far and some people might be a bit
0:17:27 > 0:17:30squeamish about that, but I thought that was wonderful.
0:17:30 > 0:17:33It's a good point, Michel, and like you say, Michel there, you know
0:17:33 > 0:17:38your suppliers, but in reality, how realistic is that for some people?
0:17:38 > 0:17:41- We're time poor, we work long hours. - Yes, but I hear this all the time.
0:17:41 > 0:17:43People saying, "Oh, time poor"...
0:17:43 > 0:17:46I understand all that. I am time poor, everyone is time poor,
0:17:46 > 0:17:49but as long as we learn to consume in a reasonable manner,
0:17:49 > 0:17:53buying as much local seasonal produce as we can, you know...
0:17:53 > 0:17:56I fully agreed with you, that what you just said.
0:17:56 > 0:18:00Everything is seasonal and growing locally, yes,
0:18:00 > 0:18:03it is cheap and tasty goods as well.
0:18:03 > 0:18:05And that's not difficult to understand.
0:18:05 > 0:18:06That's an easy message to get across.
0:18:06 > 0:18:08'Has Oliver got it right about labelling?
0:18:08 > 0:18:10'Log on to our website...
0:18:14 > 0:18:15'..after the show
0:18:15 > 0:18:20'to carry on the debate and to find all of today's recipes and drinks.'
0:18:20 > 0:18:21There's no doubt about it.
0:18:21 > 0:18:24We feel better about our food when we know what's in it.
0:18:24 > 0:18:27On the south coast of Cornwall, Thom Hunt forages,
0:18:27 > 0:18:31hunts and cooks most of the food he eats.
0:18:31 > 0:18:34For him, food provenance is a way of life.
0:18:38 > 0:18:42Wild food has become a bit of a buzz word in gourmet food circles,
0:18:42 > 0:18:46but the best thing about it - it's available for everyone.
0:18:48 > 0:18:52Across the country, wild food has become incredibly popular,
0:18:52 > 0:18:55and quite right too, there are some real treats out there.
0:18:55 > 0:18:58But personally, the bit that I enjoy the most?
0:18:58 > 0:19:02It just makes me feel amazing collecting my own food.
0:19:02 > 0:19:05And when you live where I do, the world is your oyster,
0:19:05 > 0:19:07or your prawn.
0:19:07 > 0:19:10So I've brought you down to the banks of the River Fal,
0:19:10 > 0:19:14literally just 100 yards from my cottage up there.
0:19:14 > 0:19:17One net, one bucket, and we're going to catch some prawns.
0:19:19 > 0:19:22For me, collecting tasty food I can eat for free started out
0:19:22 > 0:19:26as a hobby, but over the years it's really become a way of life.
0:19:28 > 0:19:30And look at that already.
0:19:30 > 0:19:32Great big prawns.
0:19:32 > 0:19:36When you're in the woods, the fields, the ocean, fighting the battle,
0:19:36 > 0:19:41collecting your own dinner, there's just a level of satisfaction. Aah!
0:19:42 > 0:19:46There's a level of crabs down here nipping on my toes as well.
0:19:46 > 0:19:49There's a level of satisfaction that you can reach that you just
0:19:49 > 0:19:51can't get when you buy your food.
0:19:56 > 0:19:59Been out for about 20 minutes now, we've got more than enough for lunch.
0:19:59 > 0:20:02Picked out the larger ones, put the smaller ones back,
0:20:02 > 0:20:04so it's time for a bit of food.
0:20:08 > 0:20:11I think there's quite a misconception sometimes with wild food that
0:20:11 > 0:20:15you're generally eating weeds a lot, but we've got a variety
0:20:15 > 0:20:19of different birds if you go shooting, wild herbs, wild flowers.
0:20:19 > 0:20:22There are some real treats out there to be had.
0:20:24 > 0:20:26Now that we've got our prawns, I think
0:20:26 > 0:20:29it's time to collect a nice wild salad.
0:20:30 > 0:20:32Common sorrel, it's a...
0:20:32 > 0:20:36Oh! Really lovely lemon flavour.
0:20:36 > 0:20:38Mm! It's beautiful!
0:20:38 > 0:20:41It's vital that you're sure exactly what you're picking
0:20:41 > 0:20:45and identify any fungi and plants correctly,
0:20:45 > 0:20:48but collecting what's available is a great reality check,
0:20:48 > 0:20:52given the abundance of food we see in our everyday lives.
0:20:52 > 0:20:55We're so used to having everything we want from all over the world
0:20:55 > 0:20:59that we don't stop to look and see what's on our doorstep.
0:21:00 > 0:21:04Forest bounty like this would have once been part of every single meal.
0:21:04 > 0:21:08Unfortunately, the reality now is that people just don't integrate it
0:21:08 > 0:21:09into their daily lives.
0:21:11 > 0:21:15For me, the beauty of wild food is I know exactly
0:21:15 > 0:21:17where my ingredients have come from.
0:21:17 > 0:21:20There's no additives, no excessive transport,
0:21:20 > 0:21:22and I've only taken what I need.
0:21:22 > 0:21:27As far as provenance is concerned, there really is nothing better.
0:21:27 > 0:21:30This is the simplest of cooking processes.
0:21:30 > 0:21:34A little bit of salted water, get your fire going,
0:21:34 > 0:21:37and once you're up to boiling, pop the prawns in.
0:21:39 > 0:21:42If you've got access to a freezer, it's best to freeze them first.
0:21:42 > 0:21:45And while we're waiting for our prawns to cook, I'm going to
0:21:45 > 0:21:48make a really simple dressing using elderberries,
0:21:48 > 0:21:51a little bit of olive oil, cider vinegar and some salt.
0:21:51 > 0:21:53See if they're done.
0:21:53 > 0:21:56Yeah! Look at that, ready to go.
0:21:56 > 0:22:00It means everything to be able to go and collect my own food,
0:22:00 > 0:22:04enjoying the woodland and the surroundings at the same time.
0:22:04 > 0:22:05You can't buy this.
0:22:05 > 0:22:08You can't buy it this fresh, you can't buy it this wild.
0:22:08 > 0:22:10I absolutely love it.
0:22:10 > 0:22:11Mm!
0:22:13 > 0:22:15That's simply stunning.
0:22:17 > 0:22:21I can tell you one thing - any meal that you've collected yourself
0:22:21 > 0:22:24goes way beyond anything that you could buy in a supermarket.
0:22:28 > 0:22:32For most of us, we don't want to think about what really goes
0:22:32 > 0:22:36into arguably the ultimate processed industrial food - the hot dog!
0:22:36 > 0:22:40But I think it's a much-maligned sausage and one I actually love,
0:22:40 > 0:22:41especially when it's home-made,
0:22:41 > 0:22:45and they're easier to make than you might think.
0:22:45 > 0:22:47I'm going to make gourmet hot dog sausages,
0:22:47 > 0:22:52but unlike shop-bought ones, I know exactly what's in them.
0:22:53 > 0:22:57So we've got lean pork mince. Very important, it must be lean
0:22:57 > 0:23:00and well minced, and very cold.
0:23:00 > 0:23:06And then we've got our pork fat, regular pork fat, fresh,
0:23:06 > 0:23:08and some salted smoked pork fat.
0:23:08 > 0:23:13Italian delis sell this and it's called lardo.
0:23:13 > 0:23:16If you can't get it, it really isn't a big issue, it's just that it
0:23:16 > 0:23:20impairs this lovely smokiness to the hot dog that I particularly like.
0:23:20 > 0:23:23Using lean mince means I know exactly
0:23:23 > 0:23:26what the fat to meat ratio is,
0:23:26 > 0:23:29which you can never be sure about in ready-made hot dogs.
0:23:29 > 0:23:30Season generously.
0:23:30 > 0:23:32I like a bit of coriander
0:23:32 > 0:23:36and a dusting of nutmeg to add some clout.
0:23:36 > 0:23:38Next, some cornflour.
0:23:38 > 0:23:41This will help to bind the meat together with the fat,
0:23:41 > 0:23:44so you should have a nice, smooth sausage.
0:23:44 > 0:23:49Now we need a couple of egg whites and finally, frozen milk.
0:23:49 > 0:23:54It's just regular milk put in the freezer until it's solid.
0:23:54 > 0:23:56The reason behind that is that we want to keep
0:23:56 > 0:23:59this as cold as possible because I am going to blitz it up
0:23:59 > 0:24:03and I don't want this to get too hot, because if it gets hot,
0:24:03 > 0:24:05the fat will split and the meat will start to cook.
0:24:08 > 0:24:12Our attitude to provenance is influenced by stories in the media.
0:24:12 > 0:24:15The horsemeat scandal saw sales of mincers go up
0:24:15 > 0:24:18by nearly 50% in one high street chain,
0:24:18 > 0:24:19which just goes to show
0:24:19 > 0:24:23people really do care what's going into their food.
0:24:23 > 0:24:27No sinews, lovely and smooth.
0:24:27 > 0:24:30You close your eyes and it's a hot dog.
0:24:30 > 0:24:32It really does, it smells wonderful.
0:24:34 > 0:24:36So now for the fun part, actually making the hot dogs.
0:24:36 > 0:24:40What holds these together is of course the skin.
0:24:40 > 0:24:43All the best-quality sausages use the natural kind,
0:24:43 > 0:24:45which you can buy from a butcher.
0:24:45 > 0:24:48To start off, thread the skin over the end of a piping bag.
0:24:48 > 0:24:50You can use synthetic skins, but...
0:24:52 > 0:24:53..why?
0:24:53 > 0:24:55Fill up the piping bag and squeeze it,
0:24:55 > 0:24:59allowing the skin to come away as the sausage fills up.
0:24:59 > 0:25:02Different sized skins give you a choice of larger or smaller
0:25:02 > 0:25:04sausages as you prefer.
0:25:04 > 0:25:07These hot dogs are natural in colour, they're not bright pink,
0:25:07 > 0:25:09there's no food colouring in them, there are no E numbers.
0:25:09 > 0:25:12They're also odd-shaped.
0:25:12 > 0:25:15One's a little bit smaller, one is a bit bigger.
0:25:15 > 0:25:21That happens when you're making food at home and it's not industrial.
0:25:21 > 0:25:23Tie a knot in the end. It's important
0:25:23 > 0:25:27when you do these sausages that the meat inside is quite tight,
0:25:27 > 0:25:31tight enough so as you get a hot dog that actually holds itself.
0:25:33 > 0:25:37That one's mine, the biggest one. Gennaro is getting the little one.
0:25:38 > 0:25:41Cook the hot dogs for 10 to 15 minutes in a pan of hot
0:25:41 > 0:25:45but not boiling salted water until cooked.
0:25:45 > 0:25:4886 degrees would be perfect.
0:25:48 > 0:25:50Any hotter than that, and they would explode.
0:25:50 > 0:25:54I'm serving up these home-made beauties with a little French
0:25:54 > 0:25:58twist on the classic hot dog bun, brioche.
0:25:58 > 0:25:59A little bit of indulgence,
0:25:59 > 0:26:04a bit of extravagance for such a simple much-maligned dish.
0:26:04 > 0:26:09And, of course, some caramelised onions and Dijon mustard.
0:26:09 > 0:26:11That's it.
0:26:11 > 0:26:14- Oh, wow! Wow, wow, wow! - Look at those!
0:26:14 > 0:26:16- Wow, wow, wow!- Hot dog!- Yes!
0:26:16 > 0:26:19It's a while since I've had a hot dog. A while!
0:26:19 > 0:26:21In Italian, we say "ot-a dog-eh"!
0:26:21 > 0:26:23LAUGHTER
0:26:23 > 0:26:25That's nice!
0:26:26 > 0:26:30- So, home-made sausage, so we know what's in them.- Yes!
0:26:30 > 0:26:33A proper brioche bun and French mustard, but as in Dijon mustard.
0:26:33 > 0:26:37Beautiful, lovely place. Lovely Dijon region.
0:26:37 > 0:26:41Fantastic, and look, this is for you.
0:26:41 > 0:26:44This is a Brooklyn lager, so I'll give you one guess where it's from.
0:26:44 > 0:26:46- Shall I?- Go on, go for it.
0:26:46 > 0:26:48New York!
0:26:48 > 0:26:51- Yes?- You've got it.- Yeah!- Yeah!
0:26:51 > 0:26:54- No tricks there!- No tricks.
0:26:54 > 0:26:58- We know where we come from, I love it.- Mm!- Full of flavour, isn't it?
0:26:58 > 0:27:01- Citrus, floral.- Floral. - Is it floral?
0:27:01 > 0:27:04They use this process called dry hopping, where
0:27:04 > 0:27:07they add fresh hops to the beer after it's been brewed.
0:27:07 > 0:27:10It really enhances that aromatic flavour of the beer
0:27:10 > 0:27:12and it's lovely, isn't it?
0:27:12 > 0:27:17God bless America and the lovely Brooklyn beers from New York.
0:27:17 > 0:27:21That beer is lovely. What's the alcohol content in that?
0:27:21 > 0:27:23It feels as if it's very light.
0:27:23 > 0:27:265.2, actually, yes. I'm quite surprised.
0:27:26 > 0:27:27All in balance, though, isn't it?
0:27:27 > 0:27:31- Yes, beautifully balanced, my word. - Let's take a look at that.
0:27:31 > 0:27:34- Right, how do we attack that? - Just go for it!
0:27:35 > 0:27:37Wow.
0:27:37 > 0:27:40I close my eyes, I'm eating hot dogs, I'm drinking beer -
0:27:40 > 0:27:42yes, I am in New York.
0:27:42 > 0:27:45- You're a happy man.- Mmm!
0:27:45 > 0:27:49We know what's in the sausage, it's just pork, no additives,
0:27:49 > 0:27:51no food colouring.
0:27:51 > 0:27:53It's not that difficult to make sausages at home
0:27:53 > 0:27:56- and this is a particularly easy one. - Michel, what can I say?
0:27:56 > 0:27:59I'm going to give another bite to ot-a dog-eh!
0:27:59 > 0:28:02Of course it matters where our food and drink comes from,
0:28:02 > 0:28:07and we do our best to make sure we shop responsibly, but you know what?
0:28:07 > 0:28:10If your food is coming out of your kitchen,
0:28:10 > 0:28:12you can't get better than that.