0:00:02 > 0:00:03Food fads come and go,
0:00:03 > 0:00:06but one that's definitely here to stay is seasonal eating.
0:00:07 > 0:00:11I'm going to show you how to get the most from the food year.
0:00:12 > 0:00:15'Top Edinburgh chef Tony Singh joins me
0:00:15 > 0:00:19'in the kitchen to make a ravioli with a seasonal Scottish twist...'
0:00:19 > 0:00:21I'd love to go foraging with you, I tell you.
0:00:21 > 0:00:24Might not make it to the woods, but it'd be a laugh.
0:00:24 > 0:00:28'..Kate's trying to catch us out with some crafty drink matches...'
0:00:28 > 0:00:31- Whiskey? Is it really whiskey? - Argh! He's too good! He's too good!
0:00:33 > 0:00:35'..Food writer Stefan Gates is convinced
0:00:35 > 0:00:38'we need to think harder about how we buy our ingredients...'
0:00:38 > 0:00:40It's not where it's come from that important.
0:00:40 > 0:00:42It's how it's been produced.
0:00:43 > 0:00:45'..And I'll be showing you how to brighten up those winter
0:00:45 > 0:00:48'nights with a frangipani tarte to die for.'
0:00:49 > 0:00:52Welcome to a perfectly seasoned Food & Drink.
0:00:58 > 0:01:01Eating with the seasons is all about picking the best of the month's
0:01:01 > 0:01:04home-grown ingredients and cooking creatively.
0:01:05 > 0:01:08And this doesn't just mean eating everything fresh.
0:01:08 > 0:01:12A bit of old wisdom can transform the best of one
0:01:12 > 0:01:14season into the highlight of the next.
0:01:15 > 0:01:18There's something new all year round.
0:01:18 > 0:01:20I believe that, even in winter,
0:01:20 > 0:01:24there's plenty of delicious produce available on your doorstep.
0:01:24 > 0:01:27Edinburgh chef Tony Singh has cooked at some of the top
0:01:27 > 0:01:28restaurants in Scotland.
0:01:28 > 0:01:34He's passionate about his home country and seasonal ingredients.
0:01:34 > 0:01:38So we're going to be cooking a dish that's got the best of both.
0:01:38 > 0:01:40Tony, I know what that is. And it's not French.
0:01:40 > 0:01:43Well, Michel, the French would like to claim it. It's a haggis.
0:01:43 > 0:01:45It's wonderful. One of my favourite dishes.
0:01:45 > 0:01:48I take one home to France every Christmas for my in-laws.
0:01:48 > 0:01:50- Lucky them! - So what are we doing with this one?
0:01:50 > 0:01:53I'm going to do haggis ravioli with a game consomme
0:01:53 > 0:01:55and a roast loin of red deer.
0:01:58 > 0:02:01This dish is a real winter warmer with the Burns' Night haggis,
0:02:01 > 0:02:04venison and gamey vegetable consomme,
0:02:04 > 0:02:06which is just a name for a clear stock.
0:02:07 > 0:02:09I've made some dough, Michel.
0:02:09 > 0:02:12- If you could roll out some raviolis for me, that'd be great.- Got it.
0:02:12 > 0:02:14Thanks a lot. And I'll bash on with the consomme.
0:02:14 > 0:02:16One of the first things I learnt at college,
0:02:16 > 0:02:19classic French training, and people are scared of it
0:02:19 > 0:02:22because it seems difficult, but it's one of these foundations.
0:02:22 > 0:02:26A good stock and then the trim from the venison that comes off,
0:02:26 > 0:02:31carrots, celery, leek, garlic, onions and something a bit different,
0:02:31 > 0:02:32black cardamom.
0:02:32 > 0:02:36Oh, black cardamom? Oh, let's have a little sniff of that.
0:02:36 > 0:02:38- Wow!- Smoky, eh?- Wonderful!
0:02:38 > 0:02:44Consomme is simply a clear stock, and we're using seasonal veg.
0:02:44 > 0:02:47You can choose your ingredients according to the time of year.
0:02:47 > 0:02:49Seasonality is so important to me, Tony.
0:02:49 > 0:02:51I mean, what does it mean to you?
0:02:51 > 0:02:55To me, it's very important the produce is at its best,
0:02:55 > 0:02:58which is always what everybody's after, the best flavour.
0:02:58 > 0:03:00The best time, the food in August.
0:03:00 > 0:03:02I'd be looking at Chanterelles going into the broth.
0:03:02 > 0:03:03It's my favourite thing,
0:03:03 > 0:03:07going looking for Chanterelles up in the Highlands. I love it!
0:03:07 > 0:03:09And they're the best in the world. They are the best in the world.
0:03:09 > 0:03:11- Scottish wild mushrooms?- Yeah.
0:03:11 > 0:03:13I'd love to go foraging with you, I tell you.
0:03:13 > 0:03:15Yeah? Oh, it'd be a laugh.
0:03:15 > 0:03:19We might not make it to the woods, but it'd be a laugh.
0:03:19 > 0:03:22For a strong gamey stock, Tony's adding some venison trimmings.
0:03:24 > 0:03:27Meanwhile, I'm rolling the pasta for the ravioli.
0:03:28 > 0:03:31'Making pasta dough couldn't be simpler.
0:03:31 > 0:03:35'It's just flour and egg mixed up and folded together, and pasta
0:03:35 > 0:03:39'machines are a handy shortcut if you don't want tired arms.'
0:03:39 > 0:03:42- How thin do you want this, Tony?- I like a bit of texture in my ravioli.
0:03:42 > 0:03:43Some people take it really thin
0:03:43 > 0:03:46and they want to see what's inside the ravioli.
0:03:46 > 0:03:49And I think the surprise is finding out after you've bitten into it.
0:03:49 > 0:03:51- I'm with you on that. - A little bit of texture's great.
0:03:51 > 0:03:53Tony's adding Madeira and then,
0:03:53 > 0:03:57the magic ingredient for any consumme, egg whites.
0:03:57 > 0:04:00The egg whites and the protein in the meat are going to trap
0:04:00 > 0:04:01all the impurites.
0:04:01 > 0:04:03And impart their flavour back into it.
0:04:05 > 0:04:08'It all goes into a pan of cold stock,
0:04:08 > 0:04:12'and then it's brought to the boil and simmered for 45 minutes.'
0:04:12 > 0:04:14- Don't waste not, want not. - Absolutely.
0:04:14 > 0:04:16That's smelling great already.
0:04:16 > 0:04:18That cardamom's great, isn't it?
0:04:18 > 0:04:19For the ravioli filling,
0:04:19 > 0:04:22I'm making little balls out of the haggis, which is
0:04:22 > 0:04:26a surprisingly tasty Scottish treat made from sheep's offal.
0:04:26 > 0:04:30And I think disguising them in a ravioli means that some
0:04:30 > 0:04:33- people would eat it without even knowing!- Well, I'm quite surprised.
0:04:33 > 0:04:37People are still put off with the idea of eating haggis. It's liver.
0:04:37 > 0:04:39People eat liver, OK?
0:04:39 > 0:04:42You've got onions, you've got spices, lungs, maybe.
0:04:42 > 0:04:43OK, pluck's a bit weird,
0:04:43 > 0:04:46but it's from the same animal and you're not wasting anything.
0:04:47 > 0:04:51I've brushed the pasta sheet with a beaten egg to make it stick.
0:04:51 > 0:04:55- What is your favourite season, then, Tony?- August is my favourite month.
0:04:55 > 0:04:58Cos you've got all the game, you've got all the autumn fruits coming in.
0:04:58 > 0:05:00You see, to me, it's winter.
0:05:00 > 0:05:04Moving into the game season, stews, slow-cooked food. And you know what?
0:05:04 > 0:05:07I think every chef has their favourite season
0:05:07 > 0:05:12- and cooks better in that season. - Yeah. I think you're connected more.
0:05:12 > 0:05:14- Connected with nature?- Yeah. - And that's what it is.
0:05:14 > 0:05:15A connection with nature
0:05:15 > 0:05:18and being able to really enjoy that season to the full.
0:05:18 > 0:05:19Yeah.
0:05:19 > 0:05:22- Is that a little bit too small for you, too twee?- No, no.
0:05:22 > 0:05:24- That's lovely.- Are you happy with that?- Perfect, yes.
0:05:24 > 0:05:27- So we'll be able to cook, then? - Yeah.- I hope. I hope they hold.
0:05:27 > 0:05:30- They will.- Otherwise I'm in trouble. - Not at all. We'll just do it again.
0:05:30 > 0:05:32And again, until they're right.
0:05:35 > 0:05:39'This is the stage everyone's scared of with consumme. But it's simple.
0:05:39 > 0:05:42'A rather unappealing crust forms on top
0:05:42 > 0:05:45'and when the liquid's clear beneath it, turn off the heat.'
0:05:46 > 0:05:50So we've got this lovely piece of red deer lion.
0:05:50 > 0:05:53- That's a beautiful piece of meat.- It is.- No fat in there at all.- No fat.
0:05:53 > 0:05:56It's free-range. So we heat this up.
0:05:56 > 0:05:58Some lovely, cold pressed rapeseed oil.
0:05:58 > 0:06:02Wild venison is traditionally an autumn and winter meat,
0:06:02 > 0:06:04available during game season.
0:06:04 > 0:06:06We're browning ours over high heat.
0:06:07 > 0:06:12- That absolutely looks gorgeous! - Lovely.
0:06:12 > 0:06:14I mean, it's such an underused meat.
0:06:14 > 0:06:18You can get it all year round but when it's in season, it's just...
0:06:18 > 0:06:20- So that those in the oven? - Goes in the oven about six minutes.
0:06:20 > 0:06:22We'll just check it and let it rest.
0:06:22 > 0:06:25'Of course, we're going to want a drink to go with Tony's
0:06:25 > 0:06:26'winter warmer,
0:06:26 > 0:06:30'and there's something surprising to match those rich, deep flavours -
0:06:30 > 0:06:31'Scottish whiskey.'
0:06:32 > 0:06:35Most people only drink whiskey before or after dinner,
0:06:35 > 0:06:38but believe it or not, this complex spirit can be matched with
0:06:38 > 0:06:41food in the same way wine or beer can.
0:06:42 > 0:06:45Drinks expert Kate Goodman has the inside track.
0:06:47 > 0:06:51Scotch whiskey can be great with food, but navigating your way
0:06:51 > 0:06:56around the Highlands and lowlands of whiskey country can be tricky.
0:06:56 > 0:06:58When matching spirits with food,
0:06:58 > 0:07:01you need to make sure they don't overwhelm the dish.
0:07:01 > 0:07:04There are three main types of Scotch whiskey - malt,
0:07:04 > 0:07:08made from malted barley, grain, made from other cereal grains as
0:07:08 > 0:07:13well as barley, and blended whiskey, which is a mixture of the two.
0:07:13 > 0:07:16Malt whiskey is matured for at least three years, usually,
0:07:16 > 0:07:19a lot longer. And it's great with red meat.
0:07:19 > 0:07:23For steak, choose a single malt, like Aberlour, which has been
0:07:23 > 0:07:27matured in sherry casks, giving it rich toffee and spice notes.
0:07:28 > 0:07:30For a lamb or pork casserole,
0:07:30 > 0:07:33a smokey single malt works brilliantly,
0:07:33 > 0:07:35like Ardbeg or Highland Park.
0:07:35 > 0:07:39For chicken or even fish, go for a lighter, more fragrant style,
0:07:39 > 0:07:41like a Dalwhinnie or Glenkinchie,
0:07:41 > 0:07:44perfect with a bowl of Scottish smoked haddock soup,
0:07:44 > 0:07:47or cullen skink, as it's known north of the border.
0:07:47 > 0:07:50As a general rule, single malts which come from a
0:07:50 > 0:07:56single distillery are the priciest whiskeys, starting at around £25-30.
0:07:56 > 0:07:59But miniatures are a great way of finding out which whiskeys
0:07:59 > 0:08:01you like best.
0:08:01 > 0:08:06If you like a lighter, sweeter whiskey, there is an alternative.
0:08:06 > 0:08:09Grain whiskey is made from other grains, as well as barley,
0:08:09 > 0:08:13and is less expensive but still a great food drink.
0:08:13 > 0:08:17For under £20, you have Snow Grouse, and for a fraction more,
0:08:17 > 0:08:18Cameron Brig.
0:08:18 > 0:08:22Grain whiskeys have a sweet, mild flavour that goes really well
0:08:22 > 0:08:24with desserts like bread-and-butter pudding.
0:08:24 > 0:08:28Its honeyed spice complements it perfectly.
0:08:28 > 0:08:31Last but not least are blended whiskeys like Famous Grouse
0:08:31 > 0:08:32and J&Bs.
0:08:32 > 0:08:36They're cheaper, starting around £10-15, but they're also
0:08:36 > 0:08:40pretty useful with more difficult to match food like Asian cuisine.
0:08:40 > 0:08:44Whiskey might be an unusual choice, but go on, give it a go!
0:08:46 > 0:08:49Our seasonal winter feast is almost ready.
0:08:49 > 0:08:52The ravioli has simmered for two minutes,
0:08:52 > 0:08:55the resting venison is cooked nice and rare
0:08:55 > 0:08:57and the consumme is being strained through a muslin cloth.
0:08:58 > 0:09:02So, Tony, as a true Scot, are you a big fan of whiskey?
0:09:02 > 0:09:03I do love whiskey.
0:09:03 > 0:09:06Again, it's a love that I'd left and come back to
0:09:06 > 0:09:11- because I had a bit of a rough time when I was 18!- Oh, dear.
0:09:11 > 0:09:14- We've all got one of those! - Yeah, honestly!
0:09:14 > 0:09:18The mere smell of it after that was enough just to put me off,
0:09:18 > 0:09:19but I'm back.
0:09:19 > 0:09:22I love my more smokier, peatier ones.
0:09:22 > 0:09:27- I love it. It's great and it's so versatile as well.- Absolutely.
0:09:27 > 0:09:29For the perfect Scottish accompaniment,
0:09:29 > 0:09:30we're using Tatties and Neeps.
0:09:30 > 0:09:35We've steamed potatoes and boiled some turnip in sugared water.
0:09:35 > 0:09:39- Tatties, Neeps, haggis, bit of venison or deer.- Yup.
0:09:39 > 0:09:43Bit of parsley in there. Oh, it's looking lovely.
0:09:43 > 0:09:46But you could do it just with the stock, add a bit of butter,
0:09:46 > 0:09:48the chopped parsley in there.
0:09:48 > 0:09:49Don't need to clarify it.
0:09:49 > 0:09:53- Bit more hearty, a bit more rustic. There we go.- Fantastic!
0:09:53 > 0:09:57- That looks amazing, Tony! Right. - Ladies first.- OK.
0:09:57 > 0:09:59- I'm going to dig in. - Go for it.- Yeah.
0:09:59 > 0:10:01It's funny that venison is not a meat that I cook that often
0:10:01 > 0:10:03but it's got so much flavour, hasn't it?
0:10:05 > 0:10:07Oh... Mm, mm-mm...
0:10:07 > 0:10:10That is good. That is very good.
0:10:10 > 0:10:13- So we're going to pair some whisky with this.- Thank you.
0:10:13 > 0:10:16Would you match whisky with food in your restaurant?
0:10:16 > 0:10:18- I'd do it more with dessert.- Yeah.
0:10:18 > 0:10:21I think it works amazing with chocolate and spice
0:10:21 > 0:10:24and just that richness and then go back to peaty whiskies
0:10:24 > 0:10:27and the smokiness coming through, I love it.
0:10:27 > 0:10:30'My first whisky is a Glen Garioch single malt
0:10:30 > 0:10:32'costing around £26.'
0:10:32 > 0:10:35This is a very old distillery.
0:10:35 > 0:10:36It's over 200 years old,
0:10:36 > 0:10:39so you'd hope by now they know what they're doing. This is...
0:10:39 > 0:10:40TONY CHUCKLES
0:10:40 > 0:10:42- You'd hope so!- You'd hope so.
0:10:42 > 0:10:44This is an eight to ten-year-old whisky.
0:10:44 > 0:10:47Give it a go, see what you think.
0:10:47 > 0:10:49- It's very sweet on the nose. - It is very sweet, actually.
0:10:49 > 0:10:52You will notice a massive variation between whiskies one and two
0:10:52 > 0:10:55and I've got a bit of surprise for you at the end with three.
0:10:55 > 0:10:58It's very sweet. Even on the palate, I find it sweet.
0:10:58 > 0:10:59It's got quite a creamy...
0:10:59 > 0:11:02And texture wise, as well.
0:11:02 > 0:11:03I get a lot pear in it.
0:11:03 > 0:11:06Pear and apple, it's a sweeter style, isn't it?
0:11:06 > 0:11:08I think maybe with the neeps it might work.
0:11:08 > 0:11:10- Bring out the sweetness of the neeps.- It might work.
0:11:10 > 0:11:13'My next whisky is another single malt,
0:11:13 > 0:11:14'Talisker, from the Isle of Skye.
0:11:14 > 0:11:18'A ten-year-old bottle can be had for around £34.'
0:11:18 > 0:11:22It's a real powerful, pungent, spicy whisky.
0:11:22 > 0:11:26It's the only single malt distillery on the Isle of Skye.
0:11:26 > 0:11:29- It's a real explosion, isn't it? - That's my favourite.
0:11:29 > 0:11:33- I knew you see, Tony. I did my research.- Yeah.- It's your poison.
0:11:33 > 0:11:36- It is.- It's smoky but not too smoky.
0:11:36 > 0:11:38- It's lovely.- Mmm.
0:11:38 > 0:11:42The smokiness resembles the smoky flavour of your black cardamom.
0:11:42 > 0:11:46OK, so last one is a bit of a taste test for you guys.
0:11:46 > 0:11:48So here we go.
0:11:49 > 0:11:52- It's not an Islay, anyway. - It's not an Islay, is it?
0:11:52 > 0:11:55- It's very sweet.- It is very sweet. - Pear drops again.
0:11:55 > 0:12:00- I'd say it's a lowland. - A lowland , all right. Michel?
0:12:01 > 0:12:04Knowing the way that you work and that you like to fox us...
0:12:04 > 0:12:06Erm...
0:12:06 > 0:12:08Whisky, is it really whisky?
0:12:08 > 0:12:11Oh, he's too good, he's too good.
0:12:11 > 0:12:12I can't believe it.
0:12:12 > 0:12:15This is a whisky but it's a Japanese whisky.
0:12:15 > 0:12:19- Whisky?- Yeah. So, it's Japan.
0:12:19 > 0:12:23'This 12-year-old Yamazaki whisky weighs in at an hefty £45.'
0:12:23 > 0:12:26In blind tastings they're winning awards.
0:12:26 > 0:12:29They're really standing up to their Scottish counterparts.
0:12:29 > 0:12:31I think it's just something to look out for,
0:12:31 > 0:12:34something to think about if you're a whisky fan, it's worth trying.
0:12:34 > 0:12:37- It spreads the appreciation of this fantastic spirit.- Exactly.
0:12:37 > 0:12:40- And you'll always come back to Scotland for it!- What can I say?
0:12:40 > 0:12:41THEY CHUCKLE
0:12:41 > 0:12:44- You had to bring it back around. - It's true.
0:12:44 > 0:12:48Have a game of golf and pick up a few girolle mushrooms on the way.
0:12:48 > 0:12:51We can do that and then go to Japan.
0:12:51 > 0:12:54- I'm in.- Cheers, guys.
0:12:54 > 0:12:57Our fridges and cupboards are full of exciting ingredients
0:12:57 > 0:12:59like this from all over the world.
0:12:59 > 0:13:02For years we've been told that the further our food travels
0:13:02 > 0:13:05the worse it is for our environment.
0:13:05 > 0:13:09But Stefan Gates thinks we have got the wrong end of the stick.
0:13:11 > 0:13:15Many people think that buying local ingredients is automatically
0:13:15 > 0:13:18better for the environment than buying imports.
0:13:18 > 0:13:21That's only true if they're in season
0:13:21 > 0:13:24and even then it's not always the case.
0:13:24 > 0:13:27Food miles don't give us the whole picture.
0:13:27 > 0:13:32To start us eating only local food is blatantly impractical, even if you live in the countryside.
0:13:32 > 0:13:36If you live in the cities with dense populations, it's pretty much impossible.
0:13:36 > 0:13:41Not only that, but not all foods are suited to our climate, whatever the season.
0:13:41 > 0:13:44If we want to buy our food sensibly, it's not where it's comes from that's important,
0:13:44 > 0:13:46it how it's being produced.
0:13:46 > 0:13:49Let's take tomatoes, for example.
0:13:49 > 0:13:51Spanish tomatoes grown in the searing heat
0:13:51 > 0:13:54but then exported all the way to the UK by road,
0:13:54 > 0:13:58can use up far less energy than British tomatoes grown
0:13:58 > 0:14:00in our climate, in heated greenhouses.
0:14:02 > 0:14:05The trouble is that food miles simply don't take into account all
0:14:05 > 0:14:09of the energy that's used in fertilisers, processing, constructing
0:14:09 > 0:14:13buildings, running tractors, even the lifestyles of the farm workers.
0:14:13 > 0:14:16In fact, some researchers have estimated that over 80% of
0:14:16 > 0:14:20carbon emissions are created even before the food leaves the farm gate.
0:14:23 > 0:14:27It's estimated that getting your food from farms to fore, which is the food miles bit
0:14:27 > 0:14:31only counts for between 2% to 4% of the carbon emissions.
0:14:31 > 0:14:342% to 4%! That is tiny.
0:14:34 > 0:14:36- There you go.- Thank you very much.
0:14:36 > 0:14:39Listen, I don't want to discourage anyone from buying locally,
0:14:39 > 0:14:42nothing wrong with supporting your community, a bit of patriotism,
0:14:42 > 0:14:44farmers are brilliant guardians of the countryside.
0:14:44 > 0:14:47Of course, there's nothing wrong with fresh food.
0:14:49 > 0:14:53But if we want to minimise our impact on the environment,
0:14:53 > 0:14:56we should try not to get hung up on one issue
0:14:56 > 0:15:00and all look harder at the big picture.
0:15:00 > 0:15:02The obsession with food miles has fooled us all.
0:15:02 > 0:15:03Cheers!
0:15:05 > 0:15:08Wow, that's amazing because we've had this theory
0:15:08 > 0:15:12rammed down our throats for the last few years that the further
0:15:12 > 0:15:14away the food comes from, the worse it is for our environment.
0:15:14 > 0:15:17That's right. It's beautifully simple, isn't it?
0:15:17 > 0:15:19It makes sense, it's come a long way
0:15:19 > 0:15:22therefore it must be, you know, less ecologically sound.
0:15:22 > 0:15:24It's much more to do with how the food's been produced.
0:15:24 > 0:15:26It's a lot more complex, basically, isn't it?
0:15:26 > 0:15:30This is looking at how things are made, how things are stored,
0:15:30 > 0:15:32how things are processed, that all comes into it, doesn't it?
0:15:32 > 0:15:33You know, shipping...
0:15:33 > 0:15:37If things can be moved by ship, it's a very economical form of transport.
0:15:37 > 0:15:40Whereas, us driving to the supermarket
0:15:40 > 0:15:43- for people drive six miles... - It's as simple as that.- ..just blow it away.
0:15:43 > 0:15:47You're saying we should just stick to seasonality in Britain?
0:15:47 > 0:15:50I don't know, then we wouldn't have lemons, you know.
0:15:50 > 0:15:52- That's disturbing.- No, er...
0:15:52 > 0:15:54That's the classic, isn't it?
0:15:54 > 0:15:56You'd want to get some nice things.
0:15:56 > 0:15:59You don't get good mangoes in the UK. I like a mango.
0:15:59 > 0:16:02That's right, we could rear bananas in the UK, if we wanted to.
0:16:02 > 0:16:07But it just simply wouldn't be ecologically sound to do so.
0:16:07 > 0:16:09- How do you buy your food?- I think I've got the solution.
0:16:09 > 0:16:12Most definitely.
0:16:12 > 0:16:15I think we should all start gardening and grow our own.
0:16:15 > 0:16:18- That in itself, surely, that in itself...- It's a lovely idea.
0:16:18 > 0:16:20- You'd think so.- It's a lovely idea.
0:16:20 > 0:16:23The reality is it's less economically viable
0:16:23 > 0:16:25and it's not that brilliant for the planet.
0:16:25 > 0:16:28My allotment, the amount of stuff I put into it,
0:16:28 > 0:16:33the cost of the thing, way outweighs all the tomatoes and potatoes I get.
0:16:33 > 0:16:35Is that because it's a new allotment?
0:16:35 > 0:16:38We're talking something that's going on, you've got your compost heap...
0:16:38 > 0:16:40If you can make it part of your life, fantastic.
0:16:40 > 0:16:44You know, why not? If you are going to buy bananas that are fair trade bananas,
0:16:44 > 0:16:46why shouldn't those people get the money that we spend on them?
0:16:46 > 0:16:50I think where it comes from communities need to benefit from our pleasure.
0:16:50 > 0:16:54- We're enjoying the food, they need to benefit from it.- Mmm.
0:16:54 > 0:16:56I mean, this hits wine as well.
0:16:56 > 0:16:59We produce lots of wine in the UK, should we just drink that
0:16:59 > 0:17:00and not drink the French stuff?
0:17:00 > 0:17:02- No!- Shall I leave?
0:17:02 > 0:17:03THEY LAUGH
0:17:03 > 0:17:06Has Stefan got it right about food miles?
0:17:06 > 0:17:11Have your say after the show by logging onto our website...
0:17:14 > 0:17:19..where you'll also find all of today's recipes and drinks.
0:17:19 > 0:17:21In the days before food miles,
0:17:21 > 0:17:25we had to think creatively about how we kept our food.
0:17:25 > 0:17:30Preserving can infuse ingredients with exciting new taste and textures.
0:17:30 > 0:17:33Chef Matt Tebbutt is keen to embrace ways of making his ingredients last
0:17:33 > 0:17:36longer and taste better.
0:17:37 > 0:17:41'Every good chef knows that seasonal ingredients give great flavours.
0:17:41 > 0:17:43'If only they lasted longer.
0:17:43 > 0:17:47'Thanks to modern technology, they can but forget the freezer,
0:17:47 > 0:17:51'for centuries people had a tastier tasting method,
0:17:51 > 0:17:52'the art of preserving.'
0:17:52 > 0:17:55These days food is rarely preserved out of necessity
0:17:55 > 0:17:59but when I moved out of London some 12 years ago to rural Wales,
0:17:59 > 0:18:02I had to completely rethink my attitude to ingredients.
0:18:02 > 0:18:05'Take meat, in Britain preserving large chunks of meat
0:18:05 > 0:18:07'fell by the wayside years ago.
0:18:07 > 0:18:11'I think we can learn something from our continental cousins.
0:18:11 > 0:18:15'In places like Italy, curing meat is a £1 billion industry
0:18:15 > 0:18:20'and still a great way of making sure that nothing goes to waste.'
0:18:20 > 0:18:23Like this, for example, we buy in this restaurant
0:18:23 > 0:18:24a quarter of a cow at a time
0:18:24 > 0:18:26and that's an awful lot of meat
0:18:26 > 0:18:28and I don't want that to go to waste.
0:18:28 > 0:18:32This piece, for example, this topside, is about £50 to £60.
0:18:32 > 0:18:35What I found is an old recipe for preserve for bresaola.
0:18:35 > 0:18:38What it does it changes the texture, it changes the flavour of the whole thing
0:18:38 > 0:18:42and it also means you can hold onto it for a lot longer.
0:18:42 > 0:18:45First thing we need to do is get our salt.
0:18:46 > 0:18:49'In this type of preserving, salt is used to draw out moisture
0:18:49 > 0:18:52'and kill bacteria, stopping it from going off
0:18:52 > 0:18:56'and you can add all sorts of flavours that will infuse the meat.'
0:18:56 > 0:19:01The brine can be made using water and salt
0:19:01 > 0:19:04but for this recipe, this traditional Italian recipe, it's wine.
0:19:04 > 0:19:08Red or white wine, doesn't really matter, you just need quite a lot,
0:19:08 > 0:19:11which is why you end up paying about eight to ten quid a plate.
0:19:13 > 0:19:17Now all we need to do is put this lump of meat in.
0:19:17 > 0:19:20This meat will sit in here, I will submerge it and cover it
0:19:20 > 0:19:23and stick a few plates just to weight it down for about five days
0:19:23 > 0:19:26and that will sit quite happily in the fridge.
0:19:26 > 0:19:28After that time, you simply bring it out, hang it up
0:19:28 > 0:19:31and you leave it for anywhere between one two months.
0:19:41 > 0:19:45There you go, after five days in the fridge, that's what it looks like.
0:19:45 > 0:19:48There's nothing to it and all you need is a cool
0:19:48 > 0:19:51environment in which to hang these meats. Done.
0:19:53 > 0:19:56'Of course, there are other ways of preserving meat.
0:19:56 > 0:19:59'Food journalist Tim Hayward has an exciting flavoursome way
0:19:59 > 0:20:02to make winter game birds last well into the summer
0:20:02 > 0:20:04and he's going to show me how it's done.
0:20:04 > 0:20:07- Tim, how are you? - Good to see.- Good to see you.
0:20:07 > 0:20:08We've got some whole partridges
0:20:08 > 0:20:10- and we're going to preserve them in jars.- OK.
0:20:10 > 0:20:13- So, here we've got some wine. - Right.- Sounds pretty standard.
0:20:13 > 0:20:16- And then we've got vinegar. - So, we're pickling the partridges?
0:20:16 > 0:20:19We are pickling partridges which doesn't sound quite as appetising
0:20:19 > 0:20:22- as escabeche which is the Spanish name for it.- Right.
0:20:22 > 0:20:25- But that's it. Yeah, absolutely. - Is it escabeche of partridge?
0:20:25 > 0:20:28Escabeche of partridge and it will stay in jars...
0:20:28 > 0:20:31You can keep it for half the year. That's how it was originally done.
0:20:32 > 0:20:34Before they even go near a pickling jar,
0:20:34 > 0:20:39the partridges are browned off in oil for a lovely colour.
0:20:39 > 0:20:42Onion, carrot and garlic add flavour to stop the partridges
0:20:42 > 0:20:44just tasting of pickling vinegar.
0:20:44 > 0:20:46So, not only are you preserving,
0:20:46 > 0:20:49so you can keep it long after the season's gone,
0:20:49 > 0:20:52but also, you're taking that taste, that texture, of the partridge,
0:20:52 > 0:20:54- to a different plane, aren't you? - Absolutely.
0:20:54 > 0:20:57I think all the preservation methods that have survived are there
0:20:57 > 0:20:59because they really, really improve flavour,
0:20:59 > 0:21:03- not because we strictly need them to preserve any more. So, the next thing is the pickle.- OK.
0:21:03 > 0:21:05- So, we get a saucepan...- Right. - ..a bit of heat
0:21:05 > 0:21:08and those two bottles over there, Let's have the vinegar and the wine.
0:21:08 > 0:21:10- There you go.- Lovely job.
0:21:13 > 0:21:15And is it important you let that boil?
0:21:15 > 0:21:18Yep. What you're doing is you bring it just to a gentle simmer...
0:21:18 > 0:21:21- All in?- All in, please, yeah. - Gentle simmer for three minutes.
0:21:21 > 0:21:24And all that is doing is basically sterilising absolutely everything.
0:21:24 > 0:21:27- And that's the important thing when you're pickling, right?- Yes.
0:21:27 > 0:21:30It's true of any of the preserving methods
0:21:30 > 0:21:32- that use vinegar pickle, yeah.- OK.
0:21:32 > 0:21:36After three minutes simmering, it's time to jar everything up.
0:21:36 > 0:21:39- Right. So, we're going to pack it in...- OK.- ..and layer it up.
0:21:39 > 0:21:42So, we'll start with a spoonful of stuff.
0:21:42 > 0:21:46If you want to grab one of those partridges and shove it in the jar.
0:21:46 > 0:21:49- Right! Simple as that?- There's no elegance to this.- That's it?
0:21:49 > 0:21:52That's it, yeah. So, we can then put a bit more veg down the side of it.
0:21:52 > 0:21:55- I like this.- Chuck in a few more vegetables to fill up the spaces
0:21:55 > 0:21:58around the edge and then grab another one of those partridges,
0:21:58 > 0:22:01a smaller one this time, maybe, so we can try and get three in.
0:22:01 > 0:22:02And shove it in.
0:22:03 > 0:22:05The jars have already been sterilised,
0:22:05 > 0:22:08but now they go into a pan of boiling water.
0:22:08 > 0:22:11So, in 55 minutes, these will have cooked right the way through
0:22:11 > 0:22:15and then we'll seal the tops down, the air inside will contract
0:22:15 > 0:22:17as it cools and suck the lid down really, really tight.
0:22:17 > 0:22:19It'll be 100% sealed.
0:22:19 > 0:22:22Nothing can survive the temperature and the incredibly acidic
0:22:22 > 0:22:25- environment that's in there. - Sure.- That's it.
0:22:25 > 0:22:29They need at least two days after cooking before opening.
0:22:29 > 0:22:32But the longer you leave them, the better the flavour.
0:22:32 > 0:22:37Right, Tim, we can't wait the next couple of days for your partridge,
0:22:37 > 0:22:39although it's looking, really, really nice,
0:22:39 > 0:22:42but these are a couple of bits that I did earlier.
0:22:42 > 0:22:46When you think about it, you realise how many familiar favourites
0:22:46 > 0:22:49come from the idea of preserving ingredients.
0:22:49 > 0:22:52Sun-dried tomatoes, cheese, olives, even wine.
0:22:54 > 0:22:56We might not need to preserve any more,
0:22:56 > 0:22:59but the flavours it creates are unique and well worth the effort.
0:23:01 > 0:23:04Eating food out of season may not be of novelty any more,
0:23:04 > 0:23:07but preserving food in season, for me, is a must.
0:23:10 > 0:23:13With a little bit of forward planning, you can have delicious
0:23:13 > 0:23:16British strawberries in January and raspberries in February.
0:23:16 > 0:23:18I'm going to let you into a secret -
0:23:18 > 0:23:23how I preserve fruit and turn it into one of my favourite puddings.
0:23:23 > 0:23:27This plum frangipani tart is a little reminder of summer
0:23:27 > 0:23:30for the worst days of winter and it's easy to make.
0:23:31 > 0:23:34First, we need our sweet pastry.
0:23:34 > 0:23:39I've taken it out of the fridge so it's pliable and not too cold.
0:23:39 > 0:23:42If it's too cold and you try to roll it, it will crack
0:23:42 > 0:23:44and it won't be smooth.
0:23:44 > 0:23:47My pastry is made the same way as ordinary shortcrust,
0:23:47 > 0:23:50but I've added 100g of icing sugar to make it sweet.
0:23:51 > 0:23:54I particularly love this dessert in the winter months,
0:23:54 > 0:23:57when it's cold and dreary and wet and horrible out there
0:23:57 > 0:24:00and you need cheering up, you need a little ray of sunshine.
0:24:00 > 0:24:03And for me, that sunshine is preserved fruit,
0:24:03 > 0:24:07fruit that I've preserved in a syrup from last summer.
0:24:09 > 0:24:11It's not hard to make preserved fruit.
0:24:11 > 0:24:14Fill up a jar of halved plums with syrup which is a simple mix
0:24:14 > 0:24:18of sugar and water boiled for two minutes.
0:24:18 > 0:24:21A quick stir gets rid of trapped bubbles.
0:24:21 > 0:24:24Then, a lid goes on and it's placed in a pan of cold water.
0:24:25 > 0:24:29Then, boil for 20 minutes before leaving to cool in the pan.
0:24:32 > 0:24:35Once you've put the pastry on top of the tart tin,
0:24:35 > 0:24:37you then delicately lift it up
0:24:37 > 0:24:40and fold it towards you
0:24:40 > 0:24:42and push it down and...
0:24:42 > 0:24:45it's a perfect, snug fit,
0:24:45 > 0:24:50hardly any waste. And then with the rolling pin,
0:24:50 > 0:24:52over the top to cut it.
0:24:52 > 0:24:54And there we have it.
0:24:54 > 0:24:57So, the next step is to make the frangipani cream.
0:24:58 > 0:25:01You might be thinking, "Frangi-what?"
0:25:01 > 0:25:04But don't worry, it's simply an almond-flavoured pastry filling
0:25:04 > 0:25:07and a real wintry favourite of mine.
0:25:07 > 0:25:10I'm adding ground almonds into beaten caster sugar
0:25:10 > 0:25:15and unsalted butter. You could also use hazelnuts.
0:25:15 > 0:25:17So, just beat that in...
0:25:18 > 0:25:20..until it's nice and smooth.
0:25:21 > 0:25:24One whole egg.
0:25:24 > 0:25:27And you can flavour this with vanilla
0:25:27 > 0:25:30or just a drop of bitter almond essence,
0:25:30 > 0:25:32if you like that flavour.
0:25:32 > 0:25:35Or even a little drop of rum or whiskey.
0:25:38 > 0:25:41The delicious frangipani goes into the tart.
0:25:41 > 0:25:44The pastry doesn't need to be blind baked first
0:25:44 > 0:25:46as it all cooks at the same rate.
0:25:46 > 0:25:49Bake for 30 to 40 minutes until the filling's puffed up
0:25:49 > 0:25:51and the pastry's crisp.
0:25:53 > 0:25:55Now it's time for that summery fruit.
0:25:55 > 0:26:00Decant the plums, but make sure you don't throw away the juice.
0:26:00 > 0:26:03The syrup can be used as a glaze.
0:26:03 > 0:26:05You want to reduce it down until it thickens up.
0:26:05 > 0:26:09Or absolutely fantastic for a champagne cocktail.
0:26:10 > 0:26:15Arrange the plums on top, brush with some juice for a luscious glaze.
0:26:15 > 0:26:17And it's ready to eat.
0:26:17 > 0:26:20Michelle, that just looks amazing.
0:26:20 > 0:26:22Almost too good to eat, I'd say.
0:26:22 > 0:26:25Oh, no. I want to try it. SHE LAUGHS
0:26:25 > 0:26:28- There we go.- Wow.- Look!
0:26:28 > 0:26:31I'll pour the wine while you're negotiating those plums.
0:26:31 > 0:26:34So, we've got a sparkling red.
0:26:34 > 0:26:37- A bit of fizz there. - Some bubbles there.- Yeah.
0:26:37 > 0:26:40So, this is Contero Brachetto d'Acqui.
0:26:40 > 0:26:43Brachetto is the grape, grown in northern Italy, in Piedmont
0:26:43 > 0:26:46in north-west Italy. And d'Acqui is the region it's from.
0:26:46 > 0:26:48Lovely, fun wine. It's not one you're going to put
0:26:48 > 0:26:51- in your wine rack and keep for years.- It wouldn't last.
0:26:51 > 0:26:53- No, you wouldn't.- Just drink it. - Exactly. Early drinking,
0:26:53 > 0:26:56Chill it down. That lovely freshness,
0:26:56 > 0:26:59lots of summer berries, cherries, touch of chocolate.
0:26:59 > 0:27:03Just works really nicely with fruit-based desserts.
0:27:03 > 0:27:05- Come on, guys. Come on. - Ladies first.
0:27:05 > 0:27:08Do you know what? I was going to have a big slice and just go for it.
0:27:08 > 0:27:10I wasn't even going to use a spoon.
0:27:10 > 0:27:12Cream?
0:27:15 > 0:27:17- Nice bit of crunch there on the bottom.- Hmm.
0:27:19 > 0:27:22That pastry is just...
0:27:22 > 0:27:25very delicate. Lovely.
0:27:25 > 0:27:28And the frangipane, the almonds, the butter...
0:27:28 > 0:27:31And tangy fruit there against it all,
0:27:31 > 0:27:34against that creamy, butteriness. It works.
0:27:34 > 0:27:37And they're not too sour. I often think with plums,
0:27:37 > 0:27:39they can be quite sour, but they've got that lovely
0:27:39 > 0:27:43touch of tanginess, but balanced by that really great sweetness.
0:27:43 > 0:27:47- And with that...not overwhelming. - Absolutely.
0:27:47 > 0:27:50- Just works really nicely.- I think I've got to cut another slice.
0:27:51 > 0:27:55- Or two.- I'd better get in quick. You two have demolished it.
0:27:55 > 0:27:58- I was hoping to take this home with me.- Oh, well. Failed.
0:28:00 > 0:28:04Pickling and storing ingredients captures the taste of the seasons
0:28:04 > 0:28:07and it goes to show, there's a lot you can do
0:28:07 > 0:28:09to make the most of your food year.
0:28:09 > 0:28:12Eating with the seasons is a sure-fire way to get
0:28:12 > 0:28:14fresh, nutritious food into your diet.
0:28:14 > 0:28:18It's good for the environment, your pocket and your taste buds.