0:00:02 > 0:00:05Vegetables are some of the most colourful, versatile and delicious things we eat.
0:00:05 > 0:00:09The trend in Britain is moving away from the traditional meal of meat and two veg.
0:00:11 > 0:00:13I want the vegetables to be the star attraction.
0:00:13 > 0:00:19Tonight, it's all about showing you how easy it is for veg to be the star of the show.
0:00:19 > 0:00:22We're putting them firmly centre stage.
0:00:22 > 0:00:25- The colour, the taste, the texture.- The colours!
0:00:25 > 0:00:28A man who really knows his onions is former greengrocer Gregg Wallace.
0:00:28 > 0:00:33Together we're making mouthwatering broccoli pesto with baby veg
0:00:33 > 0:00:35that Kate's found the perfect match for.
0:00:35 > 0:00:38It's a bit richer and fatter...
0:00:38 > 0:00:43- You two are sophisticated so you like the first one, is that what you're saying?- It's also £6!
0:00:43 > 0:00:48And food writer Tim Hayward thinks I've lost the plot on veg.
0:00:48 > 0:00:53As far as he is concerned, meat should be at the heart of every meal.
0:00:53 > 0:00:58I create a sophisticated mushroom dish that passes muster with the man from MasterChef.
0:00:59 > 0:01:01I love you, Michel, you know that.
0:01:03 > 0:01:05Welcome to Food And Drink.
0:01:10 > 0:01:16We eat so much meat. In Britain alone, we each get through a kilo every week.
0:01:16 > 0:01:20Globally, our consumption is in danger of becoming unsustainable.
0:01:20 > 0:01:24We need to shift the balance towards eating more veg.
0:01:24 > 0:01:27But that doesn't mean compromising on taste.
0:01:27 > 0:01:31Vegetables are no poor relation, they deserve star status!
0:01:31 > 0:01:34And their biggest champion is Gregg Wallace.
0:01:34 > 0:01:38Gregg started work at New Covent Garden when he was just 15.
0:01:38 > 0:01:42From these humble beginnings, he built up his own business supplying
0:01:42 > 0:01:45fruit and veg to London's top restaurants.
0:01:45 > 0:01:50I'm going to be doing grilled vegetables. Broccoli, leek, baby asparagus,
0:01:50 > 0:01:52served with bought-in potato gnocchi,
0:01:52 > 0:01:55and smothered in broccoli pesto.
0:01:55 > 0:01:56Veg everywhere!
0:01:56 > 0:01:58Veg everywhere!
0:01:58 > 0:01:59I want the vegetables to be the star.
0:01:59 > 0:02:03I've thought that vegetables should be more prominent on menus for years.
0:02:03 > 0:02:06I still eat meat and I love fish,
0:02:06 > 0:02:11but you know me, I'm an enthusiastic carnivore, but as I've got older I'm actually eating less and less.
0:02:11 > 0:02:18What I love most about vegetables is the variety and the versatility.
0:02:18 > 0:02:22I mean, there is a limited number of meat. There is a limited number of fish.
0:02:22 > 0:02:26- But the range of veg and fruit just goes on and on forever!- That's it.
0:02:26 > 0:02:31- The colour, the taste, the texture. - The colours! And if you eat veg seasonally,
0:02:31 > 0:02:34you get like a new present every month!
0:02:34 > 0:02:36Another surprise comes up.
0:02:36 > 0:02:37Sometimes every week!
0:02:37 > 0:02:41My broccoli pesto with char-grilled baby veg really shows off
0:02:41 > 0:02:44the different flavours and textures of this dish.
0:02:44 > 0:02:47I'm pan frying the shop-bought gnocchi,
0:02:47 > 0:02:50which have a firmer consistency than home-made,
0:02:50 > 0:02:52to turn them into mini roast potatoes.
0:02:52 > 0:02:58And to prove I'm not anti-meat, I'm using it - but just as a garnish.
0:02:58 > 0:03:01- Can I do anything? Do you trust me to do anything?- I trust you!- Do you?
0:03:01 > 0:03:06- Grill off a few pine nuts for the pesto.- Righto.- And then just prepare the leeks.
0:03:08 > 0:03:12I've chosen broccoli to give me a much firmer pesto
0:03:12 > 0:03:15than the traditional runny pasta sauce.
0:03:15 > 0:03:21The baby veg and gnocchi will perfectly complement the earthy flavour of this star ingredient.
0:03:22 > 0:03:27Not overdoing it with the garlic, otherwise it sort of takes all the flavour away.
0:03:29 > 0:03:32- You like chilli, don't you? - I do love a bit of chilli.
0:03:32 > 0:03:36I'm keeping it green, so green chilli, seeds in as well,
0:03:36 > 0:03:37bit of garlic.
0:03:37 > 0:03:40This is going to have a serious kick to it, going to have a serious bite.
0:03:40 > 0:03:43And a little bit of Parmesan.
0:03:43 > 0:03:46I can't remember the last time I cooked with you. I think it was on stage.
0:03:46 > 0:03:49I'm so nervous of getting something wrong! Can you imagine?
0:03:49 > 0:03:52Give me something simple to do and I burn the nuts!
0:03:54 > 0:03:59After three or four minutes, take the broccoli out of the pan and plunge into a bowl of iced water.
0:03:59 > 0:04:04Then add the toasted pine nuts to the chilli, garlic and Parmesan.
0:04:07 > 0:04:08What other veg would you...?
0:04:08 > 0:04:12Cauliflower works really well. Could even do it with purple cauliflower.
0:04:12 > 0:04:15- Courgettes?- Courgettes would work, but courgettes are quite watery.
0:04:15 > 0:04:20Add the drained broccoli and blitz together with a good glug of quality olive oil.
0:04:20 > 0:04:23You shouldn't use your expensive oil for cooking.
0:04:23 > 0:04:26As soon as you heat up good olive oil you lose all the wonderful flavours.
0:04:29 > 0:04:32How do you know when you've stuck enough in?
0:04:32 > 0:04:34I'm looking for the texture.
0:04:36 > 0:04:39That's a little bit firm.
0:04:39 > 0:04:44- Nah, that's lovely.- You like it like that?- Yeah. But hey...
0:04:44 > 0:04:46I think a drizzle more.
0:04:46 > 0:04:47Only one of us here is a celebrated chef.
0:04:52 > 0:04:55- Shall I get these veg on? - Yeah, start grilling.
0:04:55 > 0:04:57# Start grilling the veg... #
0:04:57 > 0:05:02- There we go.- You oil what's going in the pan, you don't oil the pan.
0:05:02 > 0:05:04That's right, otherwise it'd be frying, wouldn't it?
0:05:06 > 0:05:09Baby veg like this cook quickly and look great.
0:05:09 > 0:05:15They're perfect for this dish, and kids love them because they are sweet, delicate and tasty.
0:05:16 > 0:05:21As you know, I'm a single dad and the way I've done it, and it works,
0:05:21 > 0:05:24is to get the kids involved with fruit and veg and cooking.
0:05:24 > 0:05:29What I used to do was take them to the supermarket and play games with them
0:05:29 > 0:05:31on who could identify the most veg.
0:05:31 > 0:05:33Then they start to get an interest in it.
0:05:33 > 0:05:37Then, here's the thing, once a week I used to let them choose one,
0:05:37 > 0:05:38bring it home and cook it.
0:05:38 > 0:05:42- Grown-up stuff! That's it!- Yeah, yeah, and they get excited about it
0:05:42 > 0:05:44and they're part of it as well. And it worked!
0:05:44 > 0:05:50I love my meat, but in a bid to cut down I'm using some Italian ham as a garnish.
0:05:50 > 0:05:56But it's up to you. Drying the pancetta out in the oven means I can crumble it on to the dish
0:05:56 > 0:05:57Going to get nice and crispy.
0:05:57 > 0:06:00And a little bit will go a long way.
0:06:00 > 0:06:03About 160 degrees, it's really just to crisp it up.
0:06:05 > 0:06:09We all know that red wine goes well with meat and white wines taste great with fish,
0:06:09 > 0:06:11but what do you drink with veg?
0:06:11 > 0:06:14If you follow Kate's rule of thumb you won't go far wrong.
0:06:16 > 0:06:20Matching wine with vegetables may not be something you've ever given much thought to.
0:06:20 > 0:06:26A simple way to a successful pairing is to match your wine to the way the vegetable is cooked.
0:06:26 > 0:06:31Here's my three point guide to veg and wine nirvana.
0:06:37 > 0:06:40If the vegetables in your dish are raw or lightly cooked,
0:06:40 > 0:06:43like a crisp summer salad or gently wilted greens,
0:06:43 > 0:06:45light whites or roses work well.
0:06:45 > 0:06:52Look for crisp white wines to match the acidity of salad dressings, like a spritely chenin blanc.
0:06:52 > 0:06:56South Africa produces some great, affordable examples.
0:07:00 > 0:07:03Roasted veg with their intensive high flavours and caramelisation
0:07:03 > 0:07:07suit richer, off-dry whites that echo that sweetness.
0:07:07 > 0:07:10Or young, juicy reds like a Valpolicella from Italy.
0:07:10 > 0:07:14For one with a bit more punch that's great value for money,
0:07:14 > 0:07:16look for the word ripasso on the label.
0:07:16 > 0:07:20These wines have a richer style and are a less full-bodied version
0:07:20 > 0:07:24of the famous and often expensive amarone wines.
0:07:25 > 0:07:29Deeper, richer vegetable dishes, such as stews with earthy qualities,
0:07:29 > 0:07:33match well with the sort of bold reds you might put with red meat,
0:07:33 > 0:07:36because those hearty flavours are so similar.
0:07:36 > 0:07:42A velvety smooth Argentine malbec is the perfect match for a wintry lentil pie.
0:07:42 > 0:07:45And you'll find a real diversity of prices on the high street,
0:07:45 > 0:07:50from under a tenner to upwards of £30.
0:07:50 > 0:07:52A bit of oil in the pan, fry the gnocchi.
0:07:55 > 0:07:58- Fry them straight from the packet? - Straight from the packet.
0:07:58 > 0:08:01Get a bit of colour on them.
0:08:01 > 0:08:03Colour is vital in this, gives it a really sweet, caramel flavour.
0:08:03 > 0:08:08- Like mini roast potatoes. - So, chaps, what are your thoughts on matching wine with vegetables?
0:08:08 > 0:08:14- Absolutely anything!- Anything goes! - This just proves the versatility of veg.
0:08:14 > 0:08:16For me I think it is how you cook the veg.
0:08:16 > 0:08:19You want something that is not going to spoil the taste of the wine,
0:08:19 > 0:08:22and you don't want a wine that spoils the taste of the vegetables.
0:08:22 > 0:08:23Unless you eat Brussels sprouts,
0:08:23 > 0:08:26then you want anything that kills the flavour! Something really big!
0:08:26 > 0:08:29- Brussels sprouts! - So you don't have to taste them.
0:08:29 > 0:08:31Talking of which, are there any vegetables
0:08:31 > 0:08:34that you just dislike so much that you wouldn't eat?
0:08:34 > 0:08:38Not that I wouldn't eat, but I'm still not fond of a parsnip.
0:08:38 > 0:08:43I haven't gotten over the shock of tasting my first one when I was a kid. It was at my grandmother's
0:08:43 > 0:08:46and it just looked like a lump of roast potato, Michel. I cut off
0:08:46 > 0:08:51a big lump, put it in my gob and it was like, "Aargh! It's all sweet and starchy!"
0:08:51 > 0:08:57I have a dislike to cooked carrots. It's just the taste. Raw carrots, no problem, cooked carrots? And okra.
0:08:57 > 0:08:59No, no, I like okra.
0:08:59 > 0:09:01Why, because it's gloopy?
0:09:01 > 0:09:04- Yes.- Yeah, yeah, yeah.- Its texture.
0:09:04 > 0:09:08And texture is as important to our food as flavour and taste.
0:09:08 > 0:09:13Frying these gnocchi completely changes the character of this dish.
0:09:13 > 0:09:19The crispy potato dumplings perfectly compliment the crunchy baby veg and the nutty pesto.
0:09:22 > 0:09:27Right, pesto on, all that's missing is that little bit of crumbed ham. You want to do that, Gregg?
0:09:27 > 0:09:28Yeah, yeah, yeah.
0:09:30 > 0:09:34- That's going to give the meatiness, and the luxury...- Phwoar!
0:09:34 > 0:09:36And saltiness, a bit of a tang.
0:09:38 > 0:09:40- Look at that!- It's beautiful, and the colour!
0:09:43 > 0:09:44There we go.
0:09:44 > 0:09:47Look at that. Work of art, Michel, work of art.
0:09:47 > 0:09:50- Looks great.- Does look good, doesn't it? Dive in!
0:09:50 > 0:09:55- I want this pesto.- Nice and crispy! - Yeah, crispy gnocchi for pesto, with a real kick of chilli,
0:09:55 > 0:09:57Good olive oil in it.
0:09:59 > 0:10:03I kind of thought even just visually you'd miss some kind of meat,
0:10:03 > 0:10:04- but actually you don't, do you?- No.
0:10:04 > 0:10:09I think that's the problem, in England we're too fixed on meat and two veg.
0:10:09 > 0:10:14So we think we're missing something when we're not. Look at the textures,
0:10:14 > 0:10:17look at the colours, feel the flavours.
0:10:17 > 0:10:20You get a hit of salt and meatiness from the dried ham,
0:10:20 > 0:10:24but it's just, it's a garnish, it's there.
0:10:24 > 0:10:25But the real stars are the vegetables.
0:10:25 > 0:10:29Yeah, the vegetables give sweetness, your pesto has
0:10:29 > 0:10:32got tanginess from cheese and chilli,
0:10:32 > 0:10:36- and of course for texture we've got those lovely potato gnocchi. - Lovely, smoky, crunch.
0:10:36 > 0:10:40- We're all agreed, right?- Yeah, we're liking it. So, we need some wine.
0:10:40 > 0:10:44For this dish we're headed over to Portugal.
0:10:44 > 0:10:47Often with Portugal I think you think about port,
0:10:47 > 0:10:50but actually they do some brilliant white wines as well.
0:10:50 > 0:10:53That's the problem with Portugal, there are lots of great varieties
0:10:53 > 0:10:55we don't recognise and people are a bit put off.
0:10:55 > 0:10:58If you can get beyond that you can get brilliant, brilliant wines.
0:10:58 > 0:11:01Vinho Verde is perhaps the most well known white,
0:11:01 > 0:11:04that's quite light and crisp and aromatic.
0:11:04 > 0:11:07You want something with a bit more punch here. You've got the pesto,
0:11:07 > 0:11:09you've got some salt, those crispy characters,
0:11:09 > 0:11:11so you want something with a bit of body.
0:11:11 > 0:11:16- What grape is this?- This is FP Branco, this is from the Beiras region, in central Portugal,
0:11:16 > 0:11:21it's made by the daughter of one of Portugal's leading wine makers, Luis Pato.
0:11:21 > 0:11:23So the two grapes are Arinto and Bical.
0:11:23 > 0:11:27Arinto gives it lovely freshness, Bical gives it creaminess.
0:11:27 > 0:11:31That's big, and it smells of summer.
0:11:31 > 0:11:33The fullness and its length as well,
0:11:33 > 0:11:36you still get that lovely flavour for a long time afterwards.
0:11:36 > 0:11:40I think your veg dish there actually punches above its weight in terms of flavour.
0:11:40 > 0:11:44- I think so does this wine here. - Good.
0:11:44 > 0:11:45The second one is Tagus Creek.
0:11:45 > 0:11:49This is from the Tejo region, so again it's central Portugal.
0:11:49 > 0:11:53The idea with this is that it's blending two grape varieties,
0:11:53 > 0:11:56Chardonnay, which is much better known,
0:11:56 > 0:11:59and Fernao Pires, a local grape variety.
0:11:59 > 0:12:02Quite Chardonnay-focused I'd say, bit mellow and tropical.
0:12:02 > 0:12:04Don't be put off by the Chardonnay,
0:12:04 > 0:12:09- Chardonnay comes in lots of different guises.- Sweeter, more honeyed, more perfume.
0:12:09 > 0:12:13Slight bit of acidity on it. No, I've never shied away from a chardonnay.
0:12:13 > 0:12:14Good!
0:12:14 > 0:12:17No, one thing I'm not is a food and drink snob. That is lovely.
0:12:17 > 0:12:20- I think this is more your style. - What are you saying?
0:12:20 > 0:12:24- It is a bit richer and fatter and... - What are you saying?
0:12:24 > 0:12:27You two are sophisticated so you like the first one, is that what you're saying?
0:12:27 > 0:12:30It's also £6!
0:12:30 > 0:12:32Ah! No, I don't like it at all(!)
0:12:32 > 0:12:37- Great value for money, £6, brilliant! - That's great for six quid.
0:12:37 > 0:12:41The first one, that's around 12, number one, and this is 6. So quite a big difference
0:12:41 > 0:12:45in price but you're getting a good quality, well made wine for six quid.
0:12:45 > 0:12:48The last one is Quinta Das Maias,
0:12:48 > 0:12:55Maias Branco, this is from the Dao region, about 80% of wines from the Dao are red,
0:12:55 > 0:13:01but they make brilliant white wines. I absolutely love the styles
0:13:01 > 0:13:05of white coming out of here. It's a blend of three grapes, three Portuguese grapes,
0:13:05 > 0:13:10Encruzado, Malvasia Fina and Bical.
0:13:10 > 0:13:12- That smells like apple or peach juice.- It does.
0:13:12 > 0:13:15- Whoa!- Isn't that great on the nose?
0:13:16 > 0:13:18I love it, it's like standing in the middle of an orchard.
0:13:18 > 0:13:23But again, it's got that savoury quality to it that I just think
0:13:23 > 0:13:25makes it match really, really well with food.
0:13:25 > 0:13:27That's lovely, that's very fruity.
0:13:27 > 0:13:34That is brilliant, and it's really silky in the mouth, it's just got that lovely creaminess.
0:13:34 > 0:13:36That's around £10.
0:13:36 > 0:13:41But the nose is exceptional, it's just that, like walking through an orchard.
0:13:41 > 0:13:43This is like this on the menu, moving meat to the sidelines
0:13:43 > 0:13:46doesn't bother me in the slightest.
0:13:46 > 0:13:51but food writer and committed carnivore Tim Hayward is having none of it.
0:13:52 > 0:13:56I shouldn't have to rationalise eating meat. You should have to rationalise giving it up.
0:14:01 > 0:14:04A meal isn't a meal without meat.
0:14:04 > 0:14:06We humans have been eating it for about 2.5 million years.
0:14:08 > 0:14:13Meat defines us. Not just our diet, but our bodies, our environment, our culture.
0:14:13 > 0:14:15Oh, there's some good stuff in here.
0:14:15 > 0:14:17Even our identities.
0:14:22 > 0:14:26The evidence that we're built to eat meat is so overwhelming it seems ridiculous trying to justify it,
0:14:26 > 0:14:29but increasingly we're being asked to.
0:14:29 > 0:14:33Our development as a species centres around meat.
0:14:33 > 0:14:37Just look around. Our countryside is moulded by generations of sheep and cattle farming.
0:14:37 > 0:14:41Fields and hills literally shaped by the animals we eat.
0:14:41 > 0:14:46As animals, we have evolved to eat meat. We developed fire to make it taste better.
0:14:46 > 0:14:49Our incisors and canines are specifically there for tearing flesh.
0:14:49 > 0:14:55And meat is full of important proteins, vitamins, minerals. There's iron, carnacine, creatine.
0:14:55 > 0:14:57Vitamin B12!
0:15:00 > 0:15:05I'm not anti-vegetables. Some of them are fine alongside a nice piece of meat.
0:15:05 > 0:15:07But some are beyond redemption. Like the courgette.
0:15:07 > 0:15:10You can slather it in cream and garlic and maybe it would be edible.
0:15:11 > 0:15:14Or you can feed it to an animal, and then eat it.
0:15:15 > 0:15:18Less meat means less choice and less flavour.
0:15:18 > 0:15:21Don't tell me to eat veg instead, I'm a meat eater!
0:15:21 > 0:15:23Why should I?
0:15:25 > 0:15:29That looked so delicious!
0:15:29 > 0:15:31I could smell that, I'm salivating looking at that!
0:15:31 > 0:15:33You've got to eat meat, guys.
0:15:33 > 0:15:38You don't have to eat it all the time.
0:15:38 > 0:15:41We've got ourselves in this position where we've got everybody expecting
0:15:41 > 0:15:43that meat is a daily right three times a day.
0:15:43 > 0:15:45We've somehow got to get back from that.
0:15:45 > 0:15:50I love, absolutely love meat. When I'm thinking about how I'm going to plan my week, I work on that basis.
0:15:50 > 0:15:54Also, my knowledge of how to make fantastic tasting vegetarian food
0:15:54 > 0:15:56is not that great.
0:15:56 > 0:15:57It doesn't have to be vegetarian.
0:15:57 > 0:16:01Like, Michel cooked a dish and used a little bit of it.
0:16:01 > 0:16:05So why do we eat so much meat? I say we, in Britain or...
0:16:05 > 0:16:06Because it tastes good!
0:16:06 > 0:16:08All right, yes, you're right!
0:16:08 > 0:16:10He's not even joking, it's true!
0:16:10 > 0:16:12We've used all this science, all this tremendous thought,
0:16:12 > 0:16:15millions and millions of pounds have been spent to make something
0:16:15 > 0:16:17about that big that tastes like a bad hamburger,
0:16:17 > 0:16:21and we still haven't found a way of making a mushroom taste so delicious
0:16:21 > 0:16:23that most people would prefer it to a steak.
0:16:23 > 0:16:26I bet you could do things with mushrooms that would make me cry,
0:16:26 > 0:16:30but it's not the same as a steak, which somehow my body craves and needs.
0:16:30 > 0:16:34I would be unsure about how to get my daily intake of iron if I wasn't eating meat.
0:16:34 > 0:16:3740% of teenage girls in the UK are iron deficient.
0:16:37 > 0:16:41Are we saying that vegetarianism is actually unhealthy and not natural?
0:16:41 > 0:16:46There are very, very strong vegetarian arguments they've been thinking about for a very long time
0:16:46 > 0:16:48that can make a decent, balanced diet out of vegetarian food.
0:16:48 > 0:16:50There are some supplements you need to take to
0:16:50 > 0:16:53bring yourself right the way up to the standard of everybody else.
0:16:53 > 0:16:55There must be environmental issues here as well.
0:16:55 > 0:16:59- We have to feed the cattle.- Yes. - And we're ploughing through the rainforest,
0:16:59 > 0:17:01planting more and more soya beans,
0:17:01 > 0:17:03it's not right.
0:17:03 > 0:17:07I agree, intensive meat production - completely wrong on so many different levels,
0:17:07 > 0:17:12particularly the environmental. That piece you saw that was so completely delicious was a rare breed Tamworth.
0:17:12 > 0:17:15Compare that to the kind of junk burger they are having to
0:17:15 > 0:17:18plough down great amounts of rainforest for to feed,
0:17:18 > 0:17:21then that kind of meat, let's get rid of that.
0:17:21 > 0:17:24I always get a bit concerned because,
0:17:24 > 0:17:27we have got the money and education to make those choices.
0:17:27 > 0:17:33And I always worry when we say "Just pick the best, pick the most expensive,"
0:17:33 > 0:17:36because that seems like an elite club to me.
0:17:36 > 0:17:39So, one vegetable for the rest of your life, what would it be?
0:17:40 > 0:17:42That's quite easy, I'd have a potato,
0:17:42 > 0:17:43because of its versatility.
0:17:43 > 0:17:46Roast, chips, mash, boiled,
0:17:46 > 0:17:49yeah. In fact, I don't think I could live without potato!
0:17:51 > 0:17:54- What about you, Tim? - Tough call.
0:17:54 > 0:17:56I would probably go for globe artichoke.
0:17:56 > 0:18:00- Oooh...- It's the only thing you can get as engaged with in the vegetable world
0:18:00 > 0:18:02as you can with a really good roast chicken.
0:18:02 > 0:18:05Tear it apart, have it run down your bottom lip. That's more like it.
0:18:05 > 0:18:07I like that, I like the way you're thinking. Kate?
0:18:07 > 0:18:09Simple. Peas.
0:18:09 > 0:18:12- Oooh!- I love peas. I love the sweetness, you can throw them in
0:18:12 > 0:18:16loads of things, they've got great versatility as well, like potatoes.
0:18:16 > 0:18:19- What about you?- I'm French.
0:18:19 > 0:18:21- Onion?- Garlic.
0:18:21 > 0:18:22LAUGHTER
0:18:22 > 0:18:24Of course!
0:18:24 > 0:18:28You can rub it on all the protein you want, you can mix it and make a dressing with it,
0:18:28 > 0:18:31you can roast it whole, it's sweet, it's delicious,
0:18:31 > 0:18:33and it keeps you English away.
0:18:35 > 0:18:36- Touche!- And I'm not alone.
0:18:36 > 0:18:40Chef Florence Knight shares my passion for garlic.
0:18:40 > 0:18:42She's discovered a whole new way to enjoy it.
0:18:45 > 0:18:50Great British veg. Each decade we're introduced to something new and exciting.
0:18:50 > 0:18:53From baby veg to rock samphire. So what's next?
0:18:54 > 0:18:59As a head chef in London Soho, I'm always on the lookout for the next big thing.
0:18:59 > 0:19:04And this year I've found it on a farm in Dorset. Scapes!
0:19:06 > 0:19:11In this field grows a vegetable we've been eating in the UK since Roman times.
0:19:11 > 0:19:13Garlic.
0:19:13 > 0:19:18These scapes are, quite literally, an offshoot of our old friend, garlic.
0:19:18 > 0:19:20They have a very short season,
0:19:20 > 0:19:23just six weeks in June and July.
0:19:23 > 0:19:26Usually scapes are composted, but three years ago,
0:19:26 > 0:19:30farmer Mark Botwright saw an opportunity to introduce the UK
0:19:30 > 0:19:32to a new way of using them.
0:19:33 > 0:19:37So this is the bulb at the bottom, and then this is just chopped off?
0:19:37 > 0:19:41Normally we'd snap it off and we'd remove the scape.
0:19:41 > 0:19:43So all of the energy can go back into the bulb,
0:19:43 > 0:19:46to help the bulb develop fully.
0:19:46 > 0:19:48Do you eat this raw?
0:19:48 > 0:19:52I do. But only a little, tiny bit!
0:19:52 > 0:19:55It's really peppery. Go on, let's have a go.
0:19:55 > 0:19:59- Wow. Yeah.- It's really, really hot, isn't it?- It is, yeah.
0:19:59 > 0:20:02But once it's been cooked a lot of the heat goes
0:20:02 > 0:20:04and it is really sweet.
0:20:04 > 0:20:09They're like asparagus used to be, there's a very, very short window in the growing season.
0:20:09 > 0:20:11- But, you know, you can freeze them. - Yeah, you can freeze them,
0:20:11 > 0:20:13you can also pickle them.
0:20:13 > 0:20:20You can make pesto. There's lots of ways of getting them and preserving them to use them through the year.
0:20:20 > 0:20:26One of the most exciting things about being a chef is experimenting with new ingredients.
0:20:26 > 0:20:29I've been trying out recipes using scapes
0:20:29 > 0:20:32and come up with a bruschetta that pairs them with creamy ricotta
0:20:32 > 0:20:35and crunchy ciabatta.
0:20:35 > 0:20:38We're going to start by simply prepping the scapes, and it's so simple.
0:20:38 > 0:20:40Just treat it a bit like asparagus.
0:20:40 > 0:20:42Removing those woody ends.
0:20:42 > 0:20:47And then we're going to cut these down into a couple-inch pieces.
0:20:47 > 0:20:50Now, the flower part here almost tastes like chilli,
0:20:50 > 0:20:55so we're going to cut them in half just to release that strong flavour.
0:20:55 > 0:20:59Heat up a glug of olive oil, and then add the scapes.
0:21:00 > 0:21:06They are so intense raw, but if you overcook them the flavour just disappears.
0:21:06 > 0:21:11Then add finely chopped, de-seeded red chilli and a squeeze of lemon juice.
0:21:11 > 0:21:14The lemon will really bring the whole thing together.
0:21:15 > 0:21:21So the bread is ready, we're literally going to take a huge big spoonful of our Italian
0:21:21 > 0:21:23ricotta cheese and smother the bread with it.
0:21:24 > 0:21:27The ricotta mellows the heat in the scapes and the bread
0:21:27 > 0:21:29just adds a lovely, crunch texture.
0:21:32 > 0:21:34Very tender. It's sweet!
0:21:34 > 0:21:35And has a bit of heat.
0:21:35 > 0:21:36Yes, it does, yeah.
0:21:36 > 0:21:42It's amazing how a simple dish can be completely made over with a new and exciting vegetable.
0:21:42 > 0:21:47With a bit of imagination the reliable and enduring stars of the veg world, like mushrooms,
0:21:47 > 0:21:50can produce equally exciting and exotic dishes.
0:21:50 > 0:21:54The depth of flavour and contrast in texture of this mushroom mille feuille
0:21:54 > 0:21:57with its smooth mushroom mousse, sauteed girolles and
0:21:57 > 0:22:01crumbly pastry make this dish a feast for the eyes
0:22:01 > 0:22:02as well as the palate.
0:22:02 > 0:22:05First we need the puff pastry.
0:22:05 > 0:22:09I've got bought-in puff pastry, which is fine, not a problem as long
0:22:09 > 0:22:11as it's got lots of butter.
0:22:11 > 0:22:15And mille feuille translates as 1,000 leaves, and that's what puff pastry is.
0:22:15 > 0:22:18It's a lovely, rich, flaky, delicious pastry.
0:22:24 > 0:22:25Right.
0:22:27 > 0:22:31So then we put our puff pastry on to a baking sheet.
0:22:34 > 0:22:37And cut away the edges.
0:22:37 > 0:22:40Then a little bit of going over with a fork,
0:22:40 > 0:22:43this will help to stop any shrinkage
0:22:43 > 0:22:47and make sure the pastry is nice and even.
0:22:47 > 0:22:49And then, just to give it a little kick...
0:22:50 > 0:22:53..a dusting of cayenne pepper.
0:22:55 > 0:22:58Then we put the other non-stick tray on top.
0:22:58 > 0:23:01The reason why I'm doing this, I want the puff pastry to rise
0:23:01 > 0:23:04a tiny, tiny bit. No more than a couple of millimetres.
0:23:04 > 0:23:07So into the oven at 180 degrees,
0:23:07 > 0:23:09and that should take about 20 minutes to cook.
0:23:12 > 0:23:16To make the mousse, chop a shallot and 450g of chestnut mushrooms and
0:23:16 > 0:23:18fry in butter.
0:23:19 > 0:23:23Not too much colour, just the slightest tint of caramelisation.
0:23:23 > 0:23:28Don't want the mushroom mousse to be too dark or caramelised.
0:23:28 > 0:23:33Smells beautiful and wonderful but I want to take this even further, give it another kick, so I'm going to add
0:23:33 > 0:23:34some fresh tarragon.
0:23:36 > 0:23:40If you don't like tarragon you could use parsley, which works equally well with mushrooms.
0:23:41 > 0:23:45Madeira has got these wonderful, sweet notes, almost caramel like.
0:23:45 > 0:23:47It works perfectly with mushrooms.
0:23:47 > 0:23:51We're building up the flavours. And now cream.
0:23:56 > 0:23:59Let that bubble away and reduce down a bit,
0:23:59 > 0:24:02and then we'll blitz it up to make our mushroom mousse.
0:24:06 > 0:24:08And away we go.
0:24:12 > 0:24:13That's it.
0:24:14 > 0:24:16Beautiful and smooth.
0:24:18 > 0:24:22I'm using girolle mushrooms to top off my mille feuille.
0:24:22 > 0:24:23Their firm texture offers
0:24:23 > 0:24:25a lovely contrast to
0:24:25 > 0:24:27the smooth chestnut mushroom mousse.
0:24:28 > 0:24:30Put them into a cold pan with some butter.
0:24:30 > 0:24:33They only need to warm through, not colour.
0:24:33 > 0:24:37Add a squeeze of lemon and heat for a couple of minutes.
0:24:40 > 0:24:44Then cut out three discs of the spicy puff pastry using a pastry cutter.
0:24:47 > 0:24:51Puff pastry, mushroom mousse, mushrooms, that's it, we're ready to assemble.
0:24:51 > 0:24:53So, puff pastry on the base.
0:24:56 > 0:24:57Mushroom mousse...
0:24:57 > 0:25:04I'm using a piping bag, but you can use a spoon to carefully layer your mousse on to the pastry discs.
0:25:04 > 0:25:07Another layer of mushroom.
0:25:16 > 0:25:21Now, the final garnish, our beautiful girolle mushrooms on top of the mille feuille.
0:25:21 > 0:25:25Some of the cooking juices from the pan, with that lemon juice
0:25:25 > 0:25:26around the outside.
0:25:29 > 0:25:31And a few little chives on top.
0:25:31 > 0:25:33For me that's an homage to the mushroom.
0:25:33 > 0:25:37Beautiful mushroom mousse, girolle mushrooms,
0:25:37 > 0:25:40I don't think it gets better than that. It really doesn't.
0:25:45 > 0:25:50Right, guys. Here we go. Mushroom mille feuille.
0:25:50 > 0:25:51That's splendid, actually.
0:25:51 > 0:25:54It looks great, visually it works. It's simple.
0:25:54 > 0:25:57No more than three or four ingredients!
0:25:57 > 0:25:59Every great chef I know always says the food is simple.
0:25:59 > 0:26:01But that is doable.
0:26:07 > 0:26:09I love you, Michel, you know that.
0:26:09 > 0:26:11I absolutely love you.
0:26:11 > 0:26:16That is much lighter than it looks, it's crispy, you get a real beefy flavour from those mushrooms.
0:26:16 > 0:26:19It's tangy, it's also got a little bit of sweetness.
0:26:19 > 0:26:22And its spice! It finishes spice and pepper on your tongue!
0:26:22 > 0:26:26And it's got a kick, that cayenne pepper on top rounds it off.
0:26:26 > 0:26:27It really is spicy on the finish.
0:26:27 > 0:26:29What have we got, Kate? Red wine?
0:26:29 > 0:26:33We've got a red, yeah, and it's Thorn-Clarke Morello Nebbiolo,
0:26:33 > 0:26:37so it's an Aussie take on the classic Italian grape.
0:26:37 > 0:26:40It's widely thought that Nebbiolo doesn't travel too well,
0:26:40 > 0:26:42so I'll be interested to see what you think.
0:26:42 > 0:26:49It's quite a particular grape. If I was matching a grape to a person and I had to match you to a grape,
0:26:49 > 0:26:50I think it would be Nebbiolo.
0:26:50 > 0:26:53He's not plump enough to be a grape though, is he?
0:26:53 > 0:26:56If anyone is grape-like it's me, you're more of a currant!
0:26:56 > 0:26:58Oh, thanks, Gregg(!)
0:26:59 > 0:27:01It's quite a particular grape, you see, Michel,
0:27:01 > 0:27:05likes certain things, choosy about where it grows,
0:27:05 > 0:27:08but it's capable of producing complete masterpieces.
0:27:08 > 0:27:11So let's see.
0:27:11 > 0:27:15Let's see how you find it. It's lovely and fragrant on the nose, you get raspberries
0:27:15 > 0:27:17and strawberries, all those red fruits.
0:27:18 > 0:27:19That has got an exceptional nose.
0:27:19 > 0:27:22Often you find with Nebbiolo it's quite earthy,
0:27:22 > 0:27:24so it will really match the earthiness in the mushrooms.
0:27:24 > 0:27:27That dish being as spicy and strong as it is,
0:27:27 > 0:27:30there's not a lot of wines that could live with it.
0:27:30 > 0:27:34But that's big. And surprisingly cleansing as well.
0:27:34 > 0:27:37Definite winner. What's the price on that?
0:27:37 > 0:27:39That is around the £12 mark.
0:27:39 > 0:27:43I think that's great value for money because that's a proper, serious wine.
0:27:43 > 0:27:47I love meat, but vegetables from humble roots to leafy greens
0:27:47 > 0:27:51have well and truly earned equal billing at our dinner table.
0:27:51 > 0:27:53I believe it's time to let them shine,
0:27:53 > 0:27:56so why don't you give it a go?
0:27:56 > 0:28:00Next time, Ken Hom shares one of his trade secrets.
0:28:00 > 0:28:04Everybody in this country are all so nervous about cooking rice.
0:28:04 > 0:28:05This is a foolproof method.
0:28:05 > 0:28:10And writer Julie Burchill comes out in support of the supermarket giants.
0:28:10 > 0:28:13People don't become shopkeepers because they want to do a social service,
0:28:13 > 0:28:15they become shopkeepers because they want to make money.