0:00:02 > 0:00:06- British produce is under threat. - It's at the mercy of foreign invaders, market forces.
0:00:06 > 0:00:12- And food fashion.- Produce that has been around for centuries... - Could die out within a generation.
0:00:12 > 0:00:15- So together, we're on a mission... - To save it.
0:00:15 > 0:00:19We'll give you the best tips on how to find it, grow it and cook it.
0:00:19 > 0:00:22And crucially, how to put sensational British produce...
0:00:22 > 0:00:24Back on the food map.
0:01:00 > 0:01:06I'm James Martin and I'm on a mission to find out why we aren't buying one of our greatest fruits.
0:01:06 > 0:01:09Introduced by the Romans for its nutritious, versatile qualities,
0:01:09 > 0:01:13it's fallen out of favour over the years due to foreign imports.
0:01:13 > 0:01:16What is it? It's the Great British apple.
0:01:20 > 0:01:24Let's be honest, the supermarket shelves are bursting with apples,
0:01:24 > 0:01:29but surprisingly over 65% of these are imported.
0:01:29 > 0:01:33I'm passionate about promoting British heritage apples,
0:01:33 > 0:01:36whose distinct flavours are threatened with being lost forever.
0:01:36 > 0:01:40In my campaign to help revive the British apple,
0:01:40 > 0:01:43I'll be getting to the root of why it all started to go horribly wrong.
0:01:43 > 0:01:47Supermarkets now demand perfect quality, texture, shape,
0:01:47 > 0:01:50but they forget the most important thing - taste.
0:01:50 > 0:01:53I'll be revealing the lengths some of the Great British public
0:01:53 > 0:01:56are willing to go to to help save the British apple.
0:01:56 > 0:01:59And, crucially, what you can all do to help.
0:01:59 > 0:02:03And in the revival kitchen, I'll be showing you three fantastic recipes
0:02:03 > 0:02:09to get our apples back onto the dinner plate, including my weekend feast of roast pork belly
0:02:09 > 0:02:13and an apple tart - the perfect pudding to wow family and friends.
0:02:13 > 0:02:18And if you're on a treadmill at this moment in time, run a bit quicker, cos the rest is coming.
0:02:23 > 0:02:30So why am I so fanatical about British apples and why am I so keen to help their revival?
0:02:30 > 0:02:34I remember trying a good old British apple for the first time in my gran's garden.
0:02:34 > 0:02:37At the bottom of her allotment she had an apple tree
0:02:37 > 0:02:40and jumping up as a kid, I used to pick these things.
0:02:40 > 0:02:43It was full of flavour, full of moisture more than anything else.
0:02:43 > 0:02:46She used to make amazing apple pies out of it, and at Bonfire Night,
0:02:46 > 0:02:49stick a fork in it and you used to have delicious toffee apples.
0:02:49 > 0:02:53There's nothing better in my mind than a good old British apple.
0:02:55 > 0:03:01There was a time when over 1,200 different native British apples were grown across the UK.
0:03:01 > 0:03:06But since the 1950s, we've lost 60% of our apple orchards
0:03:06 > 0:03:10as farmers have been forced to turn them over to more profitable crops.
0:03:10 > 0:03:17And where 25 years ago there were 1,500 commercial apple growers, now there are just 500.
0:03:19 > 0:03:22To get to the heart of the problem, I'm starting my journey
0:03:22 > 0:03:25at this 240-acre fruit farm near Sittingbourne,
0:03:25 > 0:03:30which produces over two and half million kilos of apples every year,
0:03:30 > 0:03:32but they only grow four types.
0:03:32 > 0:03:34So what variety are these?
0:03:34 > 0:03:36We've got Rubens apples here.
0:03:36 > 0:03:38- Relatively a new one?- Very new, yeah.
0:03:38 > 0:03:40These have been in the ground...
0:03:40 > 0:03:45This is their fourth year. And I don't think there are any older orchards of Rubens in the country.
0:03:45 > 0:03:48Rubens are a recent arrival from Italy, becoming popular
0:03:48 > 0:03:52with British growers because of their consistent taste and quality.
0:03:52 > 0:03:56What dictates whether or not you grow Rubens or Cox's?
0:03:56 > 0:04:00Is it something that you dictate, the supermarket, consumer, or is it the climate we're in?
0:04:00 > 0:04:03The consumer, I think, led, probably, by the supermarket.
0:04:03 > 0:04:09There's a need now, or a want, for a nice, red, shiny apple, as opposed to the old varieties
0:04:09 > 0:04:12that are a lot more russety and older and harder to farm.
0:04:14 > 0:04:17So the reality is that growers like Will have been forced
0:04:17 > 0:04:20to turn to new varieties to satisfy the supermarkets.
0:04:20 > 0:04:26But what I find more disturbing is that most of the apples sold in our stores aren't even grown here.
0:04:26 > 0:04:29Surely, a British apple picked and on the shelves in days
0:04:29 > 0:04:33must taste better than one shipped from thousands of miles away?
0:04:34 > 0:04:40I'm taking my campaign to the streets and I want to see if the public can taste the difference
0:04:40 > 0:04:45between an imported apple and a British one of exactly the same variety.
0:04:45 > 0:04:48- Taste a bit.- Thank you.
0:04:48 > 0:04:50That's a Gala apple, OK?
0:04:50 > 0:04:52That's a Gala, too.
0:04:52 > 0:04:56- Can you tell the difference? - That's loads better.
0:04:56 > 0:04:58This one's travelled 8,000 miles.
0:04:58 > 0:05:01I went into a supermarket 800 yards away from here.
0:05:01 > 0:05:04I couldn't find your apple that was produced a mile away...
0:05:04 > 0:05:06No, I'm always complaining in...
0:05:06 > 0:05:09- I won't mention which one. - It doesn't surprise me.
0:05:09 > 0:05:12- Can you taste any difference? - Mm.- Which one?
0:05:12 > 0:05:14You prefer the local one. That's quite interesting.
0:05:14 > 0:05:17- I don't know... - Yeah, that is the local one.
0:05:17 > 0:05:20- How are you doing, guys? You all right?- That one's better.
0:05:20 > 0:05:21This one? Why is that?
0:05:21 > 0:05:23- It's more sweeter.- More sweeter.
0:05:25 > 0:05:29Almost without exception, people prefer the freshness of the British Gala.
0:05:29 > 0:05:33So I simply can't understand why supermarkets aren't clamouring for more of them.
0:05:33 > 0:05:37When selecting apples to send to supermarkets, we look for something
0:05:37 > 0:05:39that they can have an amount of continuity of supply on.
0:05:39 > 0:05:42If you're looking at Gala and Braeburn around the world,
0:05:42 > 0:05:46they're available 12 months of the year and we will put British in when available.
0:05:46 > 0:05:52Now talking about around the world, because I'll be honest with you, about a mile down the road I went
0:05:52 > 0:05:58to a supermarket and there was not a single British apple and I got one from New Zealand and one from Chile.
0:05:58 > 0:06:02And that's a mile away. Do you think it's people's knowledge or what is it?
0:06:02 > 0:06:07I'm afraid I can't defend them. They don't any excuse not to have English apples at this time of year.
0:06:07 > 0:06:11Beginning of October is our busiest trading year in English apples.
0:06:11 > 0:06:15There should be anything up to 15 varieties they could choose from.
0:06:15 > 0:06:18But all too often that choice isn't there.
0:06:18 > 0:06:22We can grow as good a fruit if not better than anywhere else in the world.
0:06:22 > 0:06:24It's just people's perception.
0:06:24 > 0:06:27If all they see is a foreign apple, that's what they buy.
0:06:27 > 0:06:33So the first step on the road to the revival of the Great British apple is clear.
0:06:33 > 0:06:37Next time I'm in the supermarket, I'm definitely going to look out for a British label.
0:06:40 > 0:06:44We can all play our part in reviving the Great British apple and that starts with eating them.
0:06:44 > 0:06:51For my first recipe I'll be making a traditional apple Charlotte, featuring Will's Rubens apples.
0:06:51 > 0:06:54There's basically three ingredients in this -
0:06:54 > 0:06:57butter, bread and the good old apple.
0:06:57 > 0:07:00The really good qualities that come out of an apple are really needed
0:07:00 > 0:07:05for this dish, because if it's got a poor taste in the apple, it's never going to work.
0:07:05 > 0:07:11I'm going to stew these Rubens down for the filling of the Charlottes and as soon as you cut into them,
0:07:11 > 0:07:14you can see how moist and full of flavour they are.
0:07:14 > 0:07:20There's so much difference. You just get that secondary whack of flavour in your mouth.
0:07:21 > 0:07:24Apple Charlotte was actually named after Queen Charlotte
0:07:24 > 0:07:28and it's been around since about the 1800s. And there's two apple Charlottes.
0:07:28 > 0:07:34There's either Charlotte Russe, which is traditionally set, and the French have nicked that one.
0:07:34 > 0:07:37Whereas us British have really kept to our tradition
0:07:37 > 0:07:40with the apple Charlotte being that hot dessert lined with bread.
0:07:40 > 0:07:43So a touch of sugar in here, a bit of butter.
0:07:43 > 0:07:45Throw in the apples.
0:07:45 > 0:07:49It will only take about four to five minutes.
0:07:49 > 0:07:53You could make a large one, but I'm going to prepare individual Charlottes,
0:07:53 > 0:07:55which will speed up the cooking process.
0:07:55 > 0:08:00Now I know what you're going to say, white sliced bread, but my grandmother taught me this recipe.
0:08:00 > 0:08:03She used it, so I'm using it.
0:08:03 > 0:08:07Chop out a bread disc, dip both sides in melted butter
0:08:07 > 0:08:11and place in the bottom of a ramekin on top of some sliced apples.
0:08:11 > 0:08:14And then you can take the edge.
0:08:14 > 0:08:16And you dip them in,
0:08:16 > 0:08:18place them in there.
0:08:18 > 0:08:24And then just carefully overlap it only about a centimetre just overlapped around the edge.
0:08:24 > 0:08:29Don't be frightened to press it into the sides a bit.
0:08:29 > 0:08:33So apples are just about there now.
0:08:35 > 0:08:37You have to ram it full of fruit.
0:08:37 > 0:08:43So really cram it all in and you'd be surprised how many apples
0:08:43 > 0:08:46go in just two desserts like this.
0:08:46 > 0:08:51To finish, simply place a buttered disc on top and bake in the oven at 200 degrees.
0:08:56 > 0:08:59So after about eight minutes,
0:08:59 > 0:09:00you'll end up with these.
0:09:00 > 0:09:03Now it will souffle up. The apples rise up and they souffle up.
0:09:03 > 0:09:07And the top part of the bread becomes a little bit dry.
0:09:07 > 0:09:11So the best tip is to take a clean tea towel and cover them over,
0:09:11 > 0:09:16just press them slightly and they'll start to drop back down again.
0:09:16 > 0:09:20And when they are ready, they can simply be turned out on to a plate.
0:09:20 > 0:09:26Just leave it for a couple of seconds and then, hopefully, you should be able to lift this off.
0:09:32 > 0:09:35Quite pleased with that.
0:09:35 > 0:09:37And there we have it - my apple Charlotte.
0:09:37 > 0:09:41Perfect with a dollop of homemade thyme custard.
0:09:41 > 0:09:47The apples are just starting to fall.
0:09:47 > 0:09:53You've almost got a little bite in there, but you've still got the puree in there and that's what you need.
0:09:53 > 0:09:56Good old Queen Charlotte.
0:09:57 > 0:09:59She had good taste, that lass.
0:10:05 > 0:10:08I'm on a campaign to revive the ailing British apple,
0:10:08 > 0:10:12but for some farmers competing against cheaper imports
0:10:12 > 0:10:14might not make commercial sense.
0:10:14 > 0:10:17So what can they do with all that unsold fruit?
0:10:17 > 0:10:21Now until recently, all the apples in this orchard were given to the pigs as pig feed.
0:10:21 > 0:10:25The supermarkets didn't want them, they didn't produce the perfect-looking apple.
0:10:25 > 0:10:31But their loss is our gain because the owners are now turning it into the perfect drink - cider.
0:10:31 > 0:10:35Simon Reed helps run the Hawkins Rough Orchard near Canterbury,
0:10:35 > 0:10:39where they've been making artisan cider for the last four years.
0:10:39 > 0:10:42- Hi, Simon. Busy at work, I see.- Yeah, definitely.- Harvest time.- It is.
0:10:42 > 0:10:46This is like, to me, the picture-postcard apple orchard.
0:10:46 > 0:10:48So what varieties have you got, then?
0:10:48 > 0:10:52We've got three main varieties - Bramley, Worcester and Crispin.
0:10:52 > 0:10:54And we're under a Bramley tree here.
0:10:54 > 0:10:56People looking at this will go, "Well, they're red."
0:10:56 > 0:11:00Most people look at supermarket Bramleys and they're all green.
0:11:00 > 0:11:02Well, these are the real, natural colour.
0:11:02 > 0:11:06Also we get a little bit of cross-pollination from the Worcesters,
0:11:06 > 0:11:08so we're getting red and green.
0:11:08 > 0:11:11And this is the more typical Bramley in a real orchard.
0:11:11 > 0:11:15- But also smaller as well.- Yeah, absolutely.- Have we got enough?
0:11:15 > 0:11:17- We've got enough. - Right, you carry that one.
0:11:17 > 0:11:19I'll carry this one.
0:11:19 > 0:11:21How many do we need to make a litre anyway?
0:11:21 > 0:11:23We need about two kilograms.
0:11:25 > 0:11:32Simon produces four types of cider, but with these Bramley apples he'll be making his dry cider.
0:11:32 > 0:11:35First the apples are fed onto a conveyor belt
0:11:35 > 0:11:39and passed through a scratter, which chops them up into small pieces.
0:11:39 > 0:11:44Next, the pulp is wrapped in hessian mesh cloths, which are stacked on top
0:11:44 > 0:11:48of each other until there's enough to make one pressing.
0:11:48 > 0:11:52Finally, the strained juice is poured into Scottish whisky barrels made of oak,
0:11:52 > 0:11:55where it's left to ferment and mature for a year or more.
0:11:55 > 0:11:57So what are we trying first?
0:11:57 > 0:12:00This is the Rough Old Wife, our dry cider.
0:12:00 > 0:12:02Only you could think of a name like that.
0:12:07 > 0:12:08- It is dry, isn't it?- Mm.
0:12:08 > 0:12:13You should get a little bit of oak and a little whisky starting to come through at the end.
0:12:13 > 0:12:15You do get the whisky!
0:12:16 > 0:12:19- So what have we got here, a medium one?- Yep.
0:12:19 > 0:12:20What would be your biggest seller?
0:12:20 > 0:12:26I guess we'd say probably the medium cider. But that tends to reflect age groups as well.
0:12:26 > 0:12:29- Right.- The older people tend to have a slightly drier palate.
0:12:29 > 0:12:31All right. Cheers.
0:12:33 > 0:12:35See, that's more my kind of thing.
0:12:35 > 0:12:39- You're a younger man. - Well, -ish, -ish!
0:12:39 > 0:12:41Cheers.
0:12:43 > 0:12:46I have to say, it's real hats off to what Simon's done here.
0:12:46 > 0:12:52Taking a product that used to be served to the pigs and producing a fantastic artisan product.
0:12:52 > 0:12:58Cider makers don't care about perfectly formed apples, as it's all about great flavour.
0:12:58 > 0:13:02So this is the next way we can all support the British apple industry.
0:13:02 > 0:13:05Cider made from apples, that's one product that can really benefit
0:13:05 > 0:13:09from people going into their local pub saying, "I want a real cider."
0:13:09 > 0:13:12That's makes the difference. Why don't we all get behind it
0:13:12 > 0:13:14and start saying we want to buy the real apple?
0:13:15 > 0:13:20If the supermarkets don't want these apples, then I certainly do.
0:13:20 > 0:13:24The sharpness of Simon's Bramleys will be perfect for my next recipe
0:13:24 > 0:13:27of roast pork belly stuffed with apples and sage.
0:13:27 > 0:13:30And for this dish you need the right type of meat.
0:13:30 > 0:13:33What's really important with pork belly,
0:13:33 > 0:13:37it needs to be pork that's bred to do one thing and one thing only,
0:13:37 > 0:13:42that's sit in a field and eat, predominantly apples. Not bred to do the 100-metre hurdles,
0:13:42 > 0:13:45i.e. have too much meat to fat on there.
0:13:45 > 0:13:47It's got to be almost 50-50%, which this is.
0:13:49 > 0:13:53Score the belly with a sharp blade to ensure you get great crackling.
0:13:53 > 0:13:55Now get some really good sea salt.
0:13:55 > 0:13:58Put plenty on the board.
0:13:58 > 0:14:02Take the pork and place it on top of the salt, like that.
0:14:02 > 0:14:08Now this is where you use the Bramley-style apples that we got from those orchards. Fantastic apples.
0:14:08 > 0:14:11Now the process of putting apples, on particularly meat like pork,
0:14:11 > 0:14:13has been around for thousands of years.
0:14:13 > 0:14:16The Romans used to serve apples and pork.
0:14:16 > 0:14:21They've got an element of sharpness and sharpness will cut through the fat of the meat.
0:14:21 > 0:14:27And all I'm going to do is just grate the apple over the top of the pork, like that.
0:14:31 > 0:14:34Add some sage, about six leaves should be enough.
0:14:34 > 0:14:39Roll, then tie up the pork.
0:14:39 > 0:14:42The whole idea of this is to keep the meat nice and tight while it cooks.
0:14:42 > 0:14:46Start at one end and tie a little knot
0:14:46 > 0:14:48in the top.
0:14:48 > 0:14:50And you do a loop.
0:14:50 > 0:14:54Pull the string through and you're almost lassoing.
0:14:54 > 0:14:55And it starts to tighten up.
0:14:55 > 0:15:01Finish off the end with a double knot and put the roll of belly on a bed of onions, ready for the oven.
0:15:01 > 0:15:05It's important when you're doing pork like this and you want nice
0:15:05 > 0:15:08and crispy crackling, you get the oven as hot as you can.
0:15:08 > 0:15:14About 250 degrees centigrade. As hot as the oven will go and shock it with nothing else for about half an hour.
0:15:14 > 0:15:20So in the meantime, I'm going to show you how to make the perfect apple accompaniment.
0:15:20 > 0:15:24The secret, I find, with my apple sauce is brown sugar,
0:15:24 > 0:15:28cos I think it really lends itself well to the caramelisation of the apples.
0:15:28 > 0:15:32So get a nice hot pan on the stove first of all.
0:15:32 > 0:15:33And then we've got our apples here.
0:15:33 > 0:15:38Now this is what I love about apples from an orchard. This is how they should be.
0:15:38 > 0:15:41Supermarkets would just throw these away,
0:15:41 > 0:15:44but there's so much flavour, even though they're marked.
0:15:44 > 0:15:49It's such a shame that apples like this are used for just cider.
0:15:49 > 0:15:53It doesn't matter about the brown anyway, you throw the whole lot in.
0:15:53 > 0:15:55See, look at that - proper apple.
0:15:59 > 0:16:01Grab some of our sugar.
0:16:01 > 0:16:04We don't like too much sugar, cos obviously you want to use
0:16:04 > 0:16:08that sharpness to cut through the fattiness of the meat.
0:16:08 > 0:16:14Add cinnamon and nutmeg to give it that rich, aromatic flavour, followed by the apples.
0:16:14 > 0:16:19And keep the pan really hot so the sugar starts to caramelise.
0:16:19 > 0:16:22Once the apples start to brown, add the cider.
0:16:22 > 0:16:25Slightly cover the fruit and simmer for about five minutes.
0:16:25 > 0:16:29And that's your spicy apple sauce.
0:16:29 > 0:16:34You can allow that to go cold, stick it in a glass jar and it will last for a week. Easy as that.
0:16:35 > 0:16:41After three hours slow roasting on a low heat, the pork should be perfect.
0:16:41 > 0:16:44Now this is what it's all about - the end.
0:16:44 > 0:16:46Or rather, nearly the end.
0:16:46 > 0:16:51Check that out - nice, lovely roast pork.
0:16:51 > 0:16:53I'm going to lift that off now.
0:16:55 > 0:16:59This is always the chef's piece.
0:17:03 > 0:17:07It's worth the three-hour wait! Trust me.
0:17:07 > 0:17:10There's nothing better than roast belly pork.
0:17:10 > 0:17:13And stuffed with those apples, it makes it even better.
0:17:15 > 0:17:18And there you have it, my slow-roast belly pork
0:17:18 > 0:17:21stuffed with apples and sage with a lovely spiced apple sauce.
0:17:29 > 0:17:34I remember walking round an apple orchard for the first time when I was just a young kid.
0:17:34 > 0:17:36The taste of a freshly picked apple was fantastic.
0:17:36 > 0:17:41I remember it being a Russet Pippin and the flavour was very similar to pineapple.
0:17:41 > 0:17:45But over recent years, most of our heritage varieties have almost disappeared
0:17:45 > 0:17:48and if we don't support them, they'll be gone forever.
0:17:52 > 0:17:56Thankfully, there is a place in Faversham that's striving
0:17:56 > 0:18:01to keep our heritage apple trees alive, including one with a unique history.
0:18:01 > 0:18:04Now this is the Isaac Newton fruit tree.
0:18:04 > 0:18:09It's been around since the 17th century. It's not the actual tree, but the DNA's the same.
0:18:09 > 0:18:12It's part of the National Fruit Collection at Brogdale Farm.
0:18:12 > 0:18:14And it's this that's really important.
0:18:14 > 0:18:20It's our heritage, it's our history and it's vital that we keep it going.
0:18:20 > 0:18:27This is a real treasure trove, home to 650 different varieties of native British apple trees,
0:18:27 > 0:18:34and for many of them, this is the only location in the world where they're still grown.
0:18:34 > 0:18:38- Ah, Margaret.- Oh, hello, James.- How are you doing? Lovely to see you.
0:18:38 > 0:18:40Show me some of your collection.
0:18:40 > 0:18:47The work they do here at Brogdale is crucial if we're to keep a living link with our apple heritage.
0:18:47 > 0:18:52And whilst I'm here, I'm hoping to pick up a couple of varieties to use in my last recipe.
0:18:52 > 0:18:55Well, we're looking for a really special apple for you, James,
0:18:55 > 0:18:58and this is one called Golden Noble.
0:18:58 > 0:19:00So what's the history behind this, then?
0:19:00 > 0:19:05Well, this was an apple that was discovered in the middle of the late 1800s.
0:19:05 > 0:19:09- So the Victorians would cook with these?- They certainly would
0:19:09 > 0:19:11and it was one of the well-favoured apples,
0:19:11 > 0:19:14because it looks nice when cooked. It keeps a lovely colour.
0:19:14 > 0:19:19- Now, it's a soft texture but quite sharp as well. - It has that little sharpness.
0:19:19 > 0:19:23- Is there plenty of these around or not?- This is rare. You won't buy this in the shop.
0:19:23 > 0:19:26Which is great. Even rarer now.
0:19:29 > 0:19:34- Ballard Beauty.- That's right. And it's a beautiful little apple. - Right.
0:19:34 > 0:19:37It is thought to have got Cox in its parentage and so it's going to have
0:19:37 > 0:19:41- that quite nice intense flavour. - And the size of it's quite small?
0:19:41 > 0:19:45It's a lovely small apple, which is probably why you don't see it around,
0:19:45 > 0:19:49because it's not commercial. Small apples are not commercial.
0:19:49 > 0:19:54This is a very odd peculiarity called Knobby Russet.
0:19:54 > 0:19:57- Right.- You can see the Russet and you can see the knobs.
0:19:57 > 0:20:00Right. So is this a cooking, eating apple? What is it?
0:20:00 > 0:20:04- It is, supposedly, an eating apple. - Now, the unique thing about these...
0:20:04 > 0:20:07Cos this is the most unusual apple I think I've ever seen.
0:20:07 > 0:20:11If people have apple trees, don't know what it is, could they bring you a cutting?
0:20:11 > 0:20:18Yes. They need to send us about three apples, plus some foliage and a little bit of its history.
0:20:18 > 0:20:20And we do a very good identification service.
0:20:20 > 0:20:25And even better, I think, you can take a little sampling of these trees home.
0:20:25 > 0:20:27So you could actually grown your own...
0:20:27 > 0:20:30You can. We supple a grafting service, so any one of the varieties
0:20:30 > 0:20:35that you see in the collection that takes your fancy we can provide a new baby tree for you.
0:20:35 > 0:20:39I'm having a bit of Knobby Russet in my back garden, that's what I'm having.
0:20:39 > 0:20:42Brogdale isn't just steeped in history.
0:20:42 > 0:20:47It's also using its collection and new farming techniques to help grow the apples of the future.
0:20:47 > 0:20:51They're developing new types of trees, some with two trunks
0:20:51 > 0:20:55and others which don't grow long branches, making them resemble vines.
0:20:55 > 0:20:58As they need less pruning and the fruit is easier to pick,
0:20:58 > 0:21:01this should keep the cost down for the British farmers
0:21:01 > 0:21:05and help them compete for shelf space in the supermarkets.
0:21:05 > 0:21:08Having been here for just one day, I've fallen in love with this place.
0:21:08 > 0:21:12I love what Brogdale are doing. I love embracing technology and new research,
0:21:12 > 0:21:17but for me really the true ethos of this place is in the heritage varieties.
0:21:17 > 0:21:21650 varieties of native English apples.
0:21:21 > 0:21:28That's almost half, just half, of what the native apple population of the UK once was.
0:21:28 > 0:21:31And if you have got an apple tree at home, if you really think
0:21:31 > 0:21:36you've got something peculiar and something odd and great tasting in your back garden,
0:21:36 > 0:21:41this is the place where you can send it to and you can find out whether it's one of the 600 missing trees.
0:21:44 > 0:21:48My last recipe is another dessert. As pastry is my passion, you'll have to forgive me.
0:21:48 > 0:21:56I'm going to show you a show-stopping baked custard and apple tart with a spiced apple compote.
0:21:56 > 0:21:59Now I'm using this Golden Noble here. Now it is actually quite rare.
0:21:59 > 0:22:04There's only two of these trees in Kent, but you can use Cox's apples which are good.
0:22:04 > 0:22:08It has a little sharp flavour to it as well, which works well with this recipe.
0:22:08 > 0:22:10I'm going to puree this one into a tart.
0:22:10 > 0:22:12And this Ballard Beauty that we've got here...
0:22:12 > 0:22:17Quite a sharp-tasting apple as well. But again, you can use the same Cox's apple for this one.
0:22:17 > 0:22:20I'm going to roast it off as a little compote on the side.
0:22:20 > 0:22:27So first thing I'm going to do is make our pastry. Now for that I need some flour and some sugar.
0:22:27 > 0:22:30My grandmother used to make this while watching Corrie.
0:22:30 > 0:22:35And I can't even get close to how good she was at making it, cos she used to do it all the time.
0:22:35 > 0:22:40But she used to rub it together in her hands and it almost dissolved when you put it in your mouth.
0:22:40 > 0:22:44Mix together with some butter to get a fine crumb.
0:22:44 > 0:22:46Add an egg
0:22:46 > 0:22:50and bring together to form a dough.
0:22:50 > 0:22:55Refrigerate that for about 20 minutes before rolling out.
0:22:56 > 0:23:01Now I remember doing this for the first time in France when I was training as a pastry chef.
0:23:01 > 0:23:05So you used to get a copy of the French equivalent
0:23:05 > 0:23:11to The Sun newspaper and you used to have to read the newspaper through the pastry.
0:23:11 > 0:23:16And until you could read it, the pastry chef wouldn't let me line the tin.
0:23:16 > 0:23:19So get it as thin as you possibly can.
0:23:19 > 0:23:23And to stop the pastry from breaking up, gently lay it over the tart tin
0:23:23 > 0:23:29and carefully press it in before baking it blind for about five minutes.
0:23:29 > 0:23:34Right, for our puree, the most important thing is to try not to make it too sweet.
0:23:34 > 0:23:37You want that definition of custard, which is sweet,
0:23:37 > 0:23:40although we're not putting sugar in, I'm going to use honey.
0:23:42 > 0:23:47Place the chunks of apple in the pan with some melted butter and a touch of sugar until they soften.
0:23:49 > 0:23:53So while that's cooking... Remember this tartlet's in two stages.
0:23:53 > 0:23:56There's layers to it. So for this, we're going to make a cold custard.
0:23:56 > 0:24:00Start with three whole eggs and two egg yolks.
0:24:00 > 0:24:02We're going to add some honey.
0:24:05 > 0:24:07And then double cream.
0:24:09 > 0:24:12This is definitely...
0:24:12 > 0:24:13not for the health conscious.
0:24:13 > 0:24:18And if you're on a treadmill at this moment in time, run a bit quicker, cos the rest is coming.
0:24:21 > 0:24:24That's it. You don't need to do anything else with that.
0:24:24 > 0:24:27Having egg washed the pastry case, to help seal it,
0:24:27 > 0:24:31cook for a further five minutes and then you can trim off the edges.
0:24:31 > 0:24:34These bits here are for the chef.
0:24:38 > 0:24:39Delicious!
0:24:39 > 0:24:44Just like granny used to make. Homemade pastry is the best.
0:24:44 > 0:24:46Next you can grab your puree
0:24:46 > 0:24:51and pop the puree just in the base of your tartlet, like that.
0:24:53 > 0:24:59Grab in some of this...lovely mixture. Carefully ladle it on.
0:25:02 > 0:25:05And then fill the rest of it
0:25:05 > 0:25:06while you're down here.
0:25:06 > 0:25:11And make sure that it's really full to the brim.
0:25:11 > 0:25:15Then gently cook it in the oven on a low heat for about an hour.
0:25:17 > 0:25:22Now to go alongside this I thought I'd do a nice little apple compote.
0:25:22 > 0:25:24Very simple.
0:25:24 > 0:25:27For this I'm using the small Ballard Beauty.
0:25:27 > 0:25:31Its intense flavour will combine perfectly with the spices in the compote.
0:25:31 > 0:25:33In we go with a sprinkle of sugar.
0:25:33 > 0:25:39And this will start to caramelise in the pan straightaway. I can then throw in the apples.
0:25:41 > 0:25:44So just leave it like that.
0:25:44 > 0:25:47And at the same time now we can add our spices.
0:25:47 > 0:25:51I want a sensory overload of wintery flavours, so I'm using star anise,
0:25:51 > 0:25:55ground cloves, nutmeg, vanilla and cinnamon.
0:25:55 > 0:25:57Straightaway it smells Christmassy.
0:25:57 > 0:25:59You can use some Armagnac brandy.
0:25:59 > 0:26:02Perfect combination with apples.
0:26:02 > 0:26:04Flame this.
0:26:04 > 0:26:11It gets rid of all that alcohol straightaway. Look at that!
0:26:11 > 0:26:15And that's it. That's your simple little apple compote done.
0:26:15 > 0:26:18I've allowed the tart to rest in the fridge for about half an hour.
0:26:18 > 0:26:21So here's a neat and simple tip to get it out of the tin.
0:26:21 > 0:26:25Lift out your tartlet tin. Take something small, like that.
0:26:28 > 0:26:31Hold it and it just falls underneath.
0:26:31 > 0:26:34And then you can lift this off.
0:26:34 > 0:26:37You can take a nice slice.
0:26:39 > 0:26:41It should just fall a little bit.
0:26:41 > 0:26:45There, look at that. That's what you're looking for.
0:26:45 > 0:26:51Put some of your apple compote on there and then, finally...
0:26:51 > 0:26:54Cos I did warn you lot at the gym.
0:26:54 > 0:27:00..double cream. And then just serve that on the side.
0:27:00 > 0:27:04And there you have my apple and custard tart with a compote of spiced apples.
0:27:04 > 0:27:07See, Granny Smith. That's not the name of an apple,
0:27:07 > 0:27:09that's what she was called - Granny Smith.
0:27:09 > 0:27:12She'd be looking down on me now going,
0:27:12 > 0:27:14"You've listened to me, lad."
0:27:14 > 0:27:17That's delicious.
0:27:23 > 0:27:26So how do we get people to eat more British apples?
0:27:26 > 0:27:28We could ask the supermarkets to do more.
0:27:28 > 0:27:30Personally, I think it's our fault.
0:27:30 > 0:27:32It's our lack of understanding
0:27:32 > 0:27:35about what's really great and grown right on our doorstep.
0:27:35 > 0:27:40And if the British apple is to stand any chance of being revived, we all need to play our part.
0:27:40 > 0:27:43And even if you don't have your own apple trees, that's no excuse.
0:27:43 > 0:27:46Take these residents of New Ash Green in Kent,
0:27:46 > 0:27:48who take part in a community scheme
0:27:48 > 0:27:52which has reclaimed an ancient apple orchard within their village.
0:27:52 > 0:27:56Their housing estate was built in the 1960s on derelict farmland
0:27:56 > 0:28:00and the orchard remained abandoned until seven years ago.
0:28:00 > 0:28:02I think people are really proud
0:28:02 > 0:28:05of having such a really brilliant, traditional orchard
0:28:05 > 0:28:07right in the heart of their village.
0:28:07 > 0:28:11There are around 200 similar projects across the country
0:28:11 > 0:28:14and they all provide more than just a link with the past.
0:28:14 > 0:28:20It's not just about the physical act of picking the apples, but it's the chance of eating them afterwards.
0:28:20 > 0:28:22And that's the important bit!
0:28:22 > 0:28:26'So it's simple. It's up to us to protect and revive our British apples.
0:28:26 > 0:28:31'There are many ways to support this. Support your local shop, anything that's selling British apples.
0:28:31 > 0:28:33'Visit your local orchard. Grow a tree yourself.
0:28:33 > 0:28:36'Cos, to be honest, if we don't support'
0:28:36 > 0:28:39the British apple, most of this stuff is going to be gone forever.
0:28:39 > 0:28:41So really it's down to us.
0:28:47 > 0:28:50Subtitles by Red Bee Media Ltd.
0:28:50 > 0:28:52E-mail subtitling@bbc.co.uk