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.
0:00:57 > 0:01:01I'm Michel Roux, and I am passionate about bread.
0:01:01 > 0:01:04This is the kind of bread that I want you to be eating.
0:01:04 > 0:01:06It's proper, artisan bread.
0:01:06 > 0:01:08It has heart and soul.
0:01:08 > 0:01:13Never, ever buy another loaf of that white sponge.
0:01:13 > 0:01:20I strongly believe that for too long, we've been sold bread that is lacking in nutrients and flavour.
0:01:20 > 0:01:25The time for change is now, before we lose the art of good baking for ever.
0:01:25 > 0:01:29So in my campaign, I want to change the way you think about bread.
0:01:29 > 0:01:32From the wheat that makes your flour...
0:01:32 > 0:01:34You shouldn't call yourself a master baker
0:01:34 > 0:01:37- until you've gone through every process.- I agree!
0:01:37 > 0:01:40..To the craft of baking an honest loaf.
0:01:40 > 0:01:45This turns me on, I tell you. This is you, and I can feel that.
0:01:45 > 0:01:47It's great.
0:01:47 > 0:01:51I'll be in the revival kitchen, showing you some great ways to get involved,
0:01:51 > 0:01:57including a fantastic alternative to a white sliced loaf.
0:01:57 > 0:01:59Mmm, so simple to make.
0:01:59 > 0:02:04As well as some other mouth-watering recipes which bring out the best of true artisan bread.
0:02:04 > 0:02:11If anything is going to make you join our bread revival, it should be this.
0:02:14 > 0:02:18A massive 9 million loaves of bread are sold in the UK every day.
0:02:18 > 0:02:26But only 3% of those are baked by a traditional craft baker.
0:02:26 > 0:02:32I consider myself a Frenchman, and the smell of a boulangerie makes me feel alive.
0:02:32 > 0:02:37Sadly, the art of baking in this country is under threat.
0:02:40 > 0:02:44More often than not, bread in this country is seen as a fast food.
0:02:45 > 0:02:48There is another way.
0:02:49 > 0:02:53This beautiful white bread is real bread, cooked by professionals.
0:02:53 > 0:02:58I want the tables of Britain to enjoy this bread.
0:02:59 > 0:03:04In Britain, 80% of all bread is made using the Chorleywood bread-making process,
0:03:04 > 0:03:10an industrialised method of baking bread that allows factories to churn out loaves on a vast scale,
0:03:10 > 0:03:15and nothing like the artisan bread that I want you to be eating.
0:03:15 > 0:03:19Chris, I've heard a bit about the Chorleywood bread process.
0:03:19 > 0:03:24As far as I can understand, it's cutting corners. It's making bread very quickly,
0:03:24 > 0:03:26and therefore reducing the price.
0:03:26 > 0:03:28- Is that about right?- Absolutely.
0:03:28 > 0:03:33It's about how we can get the cheapest loaf possible with the basic ingredients.
0:03:33 > 0:03:38So you whip it full of air, pump it full of carbon dioxide, and bake it off.
0:03:38 > 0:03:41You have to add additives to make sure it goes through the machine.
0:03:41 > 0:03:49So instead of adapting the machine to work with the dough, you adapt the dough to work with the machine.
0:03:49 > 0:03:53- It's wrong.- And then it's baked off from start to finish in something like an hour.
0:03:53 > 0:03:59That's crazy. For me, a real loaf takes hours and hours of love
0:03:59 > 0:04:02to make it have that taste and the flavour
0:04:02 > 0:04:08and that beautiful crust that you don't get on an industrial loaf.
0:04:08 > 0:04:12Take these two things. They look a bit different. What's that? That's real bread.
0:04:12 > 0:04:18Flour, water, yeast, salt. What's that? What do you think has gone into that? Let's see.
0:04:18 > 0:04:22- We've got flour, water, yeast, salt. Fine, that's bread.- So far.
0:04:22 > 0:04:27Let's go on. Spirit vinegar. Soya flour, emulsifier.
0:04:27 > 0:04:32Diacetyl Tartaric Esters of mono- and diglycerides of fatty acids.
0:04:32 > 0:04:38Rapeseed oil makes it a bit softer. Sunflower oil. Palm oil. So that's 14 things, as opposed to four.
0:04:39 > 0:04:40- Is this bread?- No.
0:04:40 > 0:04:42For me, no.
0:04:42 > 0:04:44Most definitely not.
0:04:44 > 0:04:50Talking to Chris was fantastic, because he is as passionate as I am about bread.
0:04:50 > 0:04:58I knew there were a lot of additives in these white industrial loaves,
0:04:58 > 0:05:00but I didn't realise to what extent.
0:05:00 > 0:05:05For my campaign for a revival of artisan bread to succeed,
0:05:05 > 0:05:07I'll need to convince the bread-making industry
0:05:07 > 0:05:10that there is an alternative to the Chorleywood loaf.
0:05:12 > 0:05:13Hello, it's Michel here.
0:05:13 > 0:05:17'I'm meeting Gordon Paulson, the director of the Bakers' Federation,
0:05:17 > 0:05:20'the voice of the industrial bakers of Britain.'
0:05:20 > 0:05:24- Morning, Gordon.- Morning. - Good to meet you.- And you.
0:05:24 > 0:05:32My utopia, my dream, is to have an artisan baker on every street corner,
0:05:32 > 0:05:37like we have in the rest of Europe, especially France, where I come from.
0:05:37 > 0:05:43I feel that these mass bakers, by definition, are hindering that process.
0:05:43 > 0:05:49I don't think we're hindering it at all. All we're doing is responding to consumer demand.
0:05:49 > 0:05:56Why have the British got this infatuation with this spongy, white, cotton wool bread?
0:05:56 > 0:05:59I don't think we should criticise the consumer.
0:05:59 > 0:06:07The British consumer is the British consumer, and it gets the value product that it requires.
0:06:07 > 0:06:11For good or bad, bread in the UK is the cheapest in Europe.
0:06:11 > 0:06:14It's meeting consumer needs and consumer demand.
0:06:14 > 0:06:18At times, I felt I was hitting a brick wall with Gordon.
0:06:18 > 0:06:23But I do agree on one thing, and that is that the only people that can change this are you,
0:06:23 > 0:06:30by demanding an artisan bread, or even cooking bread yourselves at home.
0:06:30 > 0:06:36So the first step on the road to revival is showing you how easy bread-making can be.
0:06:36 > 0:06:44For my first recipe, I'm going to prove to you how simple it is to make an ordinary white loaf.
0:06:49 > 0:06:53First, put the milk on to a gentle heat.
0:06:53 > 0:06:55Then slowly melt some butter,
0:06:55 > 0:06:59before adding a tablespoonful of golden syrup.
0:06:59 > 0:07:03The golden syrup is there to give it a touch of sweetness,
0:07:03 > 0:07:06but it also helps to give that lovely, moist crumb.
0:07:07 > 0:07:09Whilst this is melting...
0:07:12 > 0:07:15We put our fresh yeast in our bowl.
0:07:17 > 0:07:20Every bread needs some form of leavening,
0:07:20 > 0:07:23and this yeast is the leavening. It's the life.
0:07:23 > 0:07:27Pour the warm milk onto the yeast and stir until it's dissolved.
0:07:27 > 0:07:32We buy more white bread in Britain than any other variety.
0:07:32 > 0:07:36I want to prove that it is possible to make a really delicious white loaf.
0:07:36 > 0:07:38That's why I'm using white flour.
0:07:38 > 0:07:43Then add two pinches of salt to complete the dough.
0:07:43 > 0:07:48We'll leave it for a while so that all the moisture is absorbed in the flour.
0:07:48 > 0:07:50And that's it.
0:07:50 > 0:07:55After just five minutes resting in a warm place, you can start to knead the dough.
0:07:57 > 0:08:00I'm just keeping it in the bowl and not working it very hard.
0:08:00 > 0:08:02I'm stretching the gluten in there.
0:08:02 > 0:08:06If it does stick to your hands a bit, you can get a little bit of flour...
0:08:08 > 0:08:10..and rub that on your fingers,
0:08:10 > 0:08:13and your fingers come clean.
0:08:13 > 0:08:17There are no shortcuts to making a great loaf of bread.
0:08:17 > 0:08:21So after the dough has been kneaded for around ten minutes,
0:08:21 > 0:08:25leave it to rise for half an hour to give the yeast time to do its work.
0:08:33 > 0:08:37As soon as you take the clingfilm off, you can smell those yeasts working.
0:08:37 > 0:08:42It has a beautiful aroma. And it's smooth and glistening. Beautiful.
0:08:42 > 0:08:45I then turn this out onto the board.
0:08:45 > 0:08:50I remember these smells, these aromas, as a child,
0:08:50 > 0:08:53waking up to freshly baked bread.
0:08:53 > 0:08:56I want every house in Britain to be baking,
0:08:56 > 0:08:58or at least supporting your local baker.
0:08:59 > 0:09:05Form the dough into two balls, place them in a baking tin and allow to rise for a second time.
0:09:05 > 0:09:07A bread that's only risen once
0:09:07 > 0:09:11and has been pushed through the whole process is bland.
0:09:11 > 0:09:13It hasn't had a life.
0:09:13 > 0:09:19A further 30 minutes in a warm place is all it should need.
0:09:19 > 0:09:22Wow. That looks beautiful.
0:09:22 > 0:09:25It's got that lovely shape, beautiful sheen.
0:09:25 > 0:09:30And it's ready to go in the oven. First, we need to slash the bread.
0:09:30 > 0:09:36So we take a very sharp knife and just go there over there like that.
0:09:36 > 0:09:40That will help the bread develop and open up. And into the oven.
0:09:44 > 0:09:47The oven...is at 200 degrees C.
0:09:47 > 0:09:52We do that for about ten minutes, and that helps to really push and make the bread develop.
0:09:52 > 0:09:56Then we turn it down to about 180. It should take 30 minutes to cook.
0:09:56 > 0:09:5930 minutes to wait for heaven.
0:10:05 > 0:10:08Here we go. Looks beautiful.
0:10:08 > 0:10:10And the smell is great.
0:10:10 > 0:10:13This is what I love about cooking bread.
0:10:13 > 0:10:16You never know exactly how a loaf will turn out.
0:10:20 > 0:10:23This is beautiful.
0:10:23 > 0:10:27It's white bread, but it has a crust, so it's crunchy on the outside
0:10:27 > 0:10:31and it has a lovely, delicate texture on the inside. It's got the perfect crumb.
0:10:31 > 0:10:34You can smell all the ingredients in there.
0:10:34 > 0:10:40That golden syrup gives it a hint of sweetness, but it's also helping
0:10:40 > 0:10:43the yeast to grow and give that lovely texture.
0:10:45 > 0:10:48Good bread needs butter.
0:10:54 > 0:10:56Mmm.
0:10:57 > 0:10:59So simple to make.
0:10:59 > 0:11:03But the pleasure you get out of that is indescribable.
0:11:10 > 0:11:13Just as bread-baking has become industrialised,
0:11:13 > 0:11:16so has the farming of its chief ingredient, wheat.
0:11:16 > 0:11:20Our heritage wheat that may be higher in nutrients and protein
0:11:20 > 0:11:24has been sacrificed for high-yielding modern wheat.
0:11:24 > 0:11:28But I'm a perfectionist, and I only use the finest ingredients in my kitchen.
0:11:28 > 0:11:32So my revival journey continues in South Leigh in Oxfordshire,
0:11:32 > 0:11:35where I'll be getting back to the roots of wheat.
0:11:35 > 0:11:37- Hi, John.- Hello, Michel.
0:11:37 > 0:11:39Great to meet you.
0:11:39 > 0:11:43John, what are the fundamental differences between the bulk wheat
0:11:43 > 0:11:46that's grown in this country, and your heritage wheat?
0:11:46 > 0:11:52I'd say modern wheat varieties are drug-addicted, cosseted little plants
0:11:52 > 0:11:58that need fungicides and herbicides and pesticides to produce monstrous yields.
0:11:58 > 0:12:03But it doesn't produce good flour, whereas my heritage wheats are very low input.
0:12:03 > 0:12:08You don't have to put any sprays. They out-compete weeds and produce a good quality flour.
0:12:08 > 0:12:11But the most striking thing that you first see is height.
0:12:11 > 0:12:15Modern wheat plants are down there, a foot and a half, two foot tall, if that.
0:12:15 > 0:12:19Unless you have good weed control, they get swamped by tall weeds,
0:12:19 > 0:12:23whereas my heritage wheats can grow six foot tall, and they blow in the wind.
0:12:23 > 0:12:28They're beautiful and coloured and look completely different from a modern wheat field.
0:12:28 > 0:12:30I'll have to come back in the summer to see.
0:12:34 > 0:12:38So I suppose growing it really is just the first step, and then we have to process it.
0:12:38 > 0:12:41And this is your old machine here?
0:12:41 > 0:12:43This is the old threshing machine.
0:12:43 > 0:12:46So before all these machines, it was literally done by hand.
0:12:46 > 0:12:52- You would bash it to get the grains out? Hard labour.- Very laborious.
0:12:55 > 0:12:59You would bring it in from the field, fill up the barn and then flail it out
0:12:59 > 0:13:02as and when you needed it, so that the grain was always nice and fresh.
0:13:02 > 0:13:05Kept like this, it will keep for a long time.
0:13:05 > 0:13:08It's in its own little capsule and is protected.
0:13:08 > 0:13:11There are anti-fungal compounds in the husks.
0:13:11 > 0:13:17This is part of the reason why bread, for me, has such a great history and a value.
0:13:17 > 0:13:20It's important because you can store it. It is the stuff of life.
0:13:20 > 0:13:23You can store vast quantities to feed people.
0:13:23 > 0:13:25Right, I want a go at this.
0:13:26 > 0:13:29Whoa!
0:13:29 > 0:13:32You shouldn't be allowed to call yourself a master baker
0:13:32 > 0:13:35- until you've gone through every stage of the process.- I agree.
0:13:37 > 0:13:40The wheat is fed into the top of the thresher and produces straw
0:13:40 > 0:13:44for thatching and grain for John's artisan bread.
0:13:44 > 0:13:46I'm really loving this.
0:13:46 > 0:13:48This is what it's all about.
0:13:48 > 0:13:49Back to nature.
0:13:49 > 0:13:53I never imagined threshing wheat would be so exhausting,
0:13:53 > 0:13:56but I can't wait to taste the end product.
0:13:56 > 0:14:01And what will the thatchers think of John's heritage wheat loaves?
0:14:01 > 0:14:03Guys, this is it. Moment of truth.
0:14:03 > 0:14:10- All your hard work, and that's the result. It looks great. - Yeah, it's smells nice.
0:14:10 > 0:14:17This is with the wheat you've grown and worked hard to put through that ancient machine.
0:14:17 > 0:14:19Let's hope it's worthwhile.
0:14:19 > 0:14:23It's great to see the final product after a year of growing in the field.
0:14:23 > 0:14:27It tastes as if it's good for you.
0:14:27 > 0:14:30There's something nice and rural and rustic about it,
0:14:30 > 0:14:36being a thatcher, sitting there with a loaf of bread and a lump of cheese, and you're a happy man.
0:14:36 > 0:14:40I can relate to that. Good bread, good cheese.
0:14:40 > 0:14:42I'm happy. All I need now is a glass of wine.
0:14:46 > 0:14:50As much as I love John's bread, it's not suitable for my next recipe.
0:14:50 > 0:14:55I need the bread I made earlier. The recipe I'm going to cook is a duck pie.
0:14:55 > 0:15:01But instead of using pastry, I'll be using bread, just to show how versatile bread can be.
0:15:05 > 0:15:07This recipe, I think, is ideal.
0:15:07 > 0:15:11It can be made hours in advance and it can sit there in a warm oven.
0:15:11 > 0:15:18You just have to bring it to the table and I guarantee, people will be ecstatic.
0:15:18 > 0:15:22It's one of these recipes that is a Roux household favourite.
0:15:22 > 0:15:25It's, in fact, one of my Christmas specials.
0:15:25 > 0:15:29Cut thick slices of bread and then trim off the crusts.
0:15:29 > 0:15:33These rectangular slabs will form the case of the pie,
0:15:33 > 0:15:36and need to be thick to help it maintain its shape.
0:15:36 > 0:15:41This is a really wholesome dish and a vital component is the sauce,
0:15:41 > 0:15:44that will bind the flavours of the pie's filling.
0:15:44 > 0:15:48Start by sweating some shallots in duck fat.
0:15:48 > 0:15:51To which we add our port.
0:15:54 > 0:16:01Then add veal stock and let that reduce before turning your attention to the main ingredient.
0:16:01 > 0:16:04I make it with confit duck,
0:16:04 > 0:16:08duck that's been cooked slowly and for a long time in duck fat.
0:16:08 > 0:16:13I need to take the duck legs and the gizzards out of the fat.
0:16:16 > 0:16:21Then I need the basin, which I shred the duck into.
0:16:21 > 0:16:25Shred it into little bite-size pieces.
0:16:25 > 0:16:28We then chop up these gizzards.
0:16:28 > 0:16:30Chop these up.
0:16:30 > 0:16:34The gizzard is so tender and flavoursome.
0:16:34 > 0:16:37You get a real kick of duck.
0:16:37 > 0:16:38There we go.
0:16:41 > 0:16:44Wild mushrooms are a great compliment to duck,
0:16:44 > 0:16:48so I'm going to fry some in some duck fat, with garlic and fresh parsley.
0:16:51 > 0:16:56Whilst they're cooking, I can start dipping the bread. Just in and out of the duck fat.
0:16:56 > 0:16:58Not drenched, or it'll be too oily.
0:16:58 > 0:17:05We're lining the whole of this pudding basin with these little soldiers of bread.
0:17:05 > 0:17:11There's a fair bit of duck fat in there and the bread,
0:17:11 > 0:17:16but as I said, I normally do this at Christmas time, and...it's Christmas.
0:17:16 > 0:17:19With the pudding case ready, mix together the duck, mushrooms
0:17:19 > 0:17:24and reduced sauce to create the sumptuous filling.
0:17:31 > 0:17:36All of these flavours will melt beautifully into the bread base.
0:17:36 > 0:17:40Pack that in really tight.
0:17:40 > 0:17:44What's left is to cover the top with the bits of bread left over.
0:17:44 > 0:17:46So we dunk them again.
0:17:46 > 0:17:48There we go.
0:17:48 > 0:17:54Cover the pie in foil and put in a medium oven for 45 minutes.
0:17:56 > 0:17:57The pie must be cooked now.
0:17:59 > 0:18:01Smells lovely.
0:18:04 > 0:18:07Moment of truth.
0:18:07 > 0:18:09That is beautiful.
0:18:09 > 0:18:13This is just heavenly.
0:18:13 > 0:18:17It just goes to show how versatile, how great bread is.
0:18:17 > 0:18:22I like to put a bit of sauce on the top, the sauce that we had earlier.
0:18:22 > 0:18:25Right, I can't wait any longer.
0:18:25 > 0:18:29Gosh, look at that. You need to get a bit of the bread
0:18:29 > 0:18:31and the duck. Oh!
0:18:37 > 0:18:39The flavours are just so intense.
0:18:39 > 0:18:47The bread has soaked up all that fat and all the lovely duck and mushroom juices, and become one.
0:18:47 > 0:18:51It's a bit crispy on the outside, yet soft on the inside. It's fantastic.
0:18:51 > 0:18:57So here you have it - the duck bread pie, made with my bread.
0:19:02 > 0:19:08In the 1950s, there were close to 30,000 local bakeries on our high streets.
0:19:08 > 0:19:10Today, there are fewer than 4,000.
0:19:10 > 0:19:18I'm on my way to Hackney to meet a guy who is as passionate as I am about bread.
0:19:18 > 0:19:22He is bringing baking to the community.
0:19:22 > 0:19:26And if we are going to win this campaign, that is what we need to do.
0:19:26 > 0:19:32Ben McKinnon has only been making bread for sale for just over a year,
0:19:32 > 0:19:38but already, his bakery under a railway arch in Hackney has become a thriving business.
0:19:38 > 0:19:43I'm hoping he will inspire you to support your local baker.
0:19:43 > 0:19:47Right, Ben, I'm here for a reason - to make bread. Let's do it.
0:19:47 > 0:19:51OK. First thing, in the fridge here, we've got the sourdough starter.
0:19:51 > 0:19:54The starter is the lifeblood of any good sourdough.
0:19:54 > 0:19:58It gives the bread texture and flavour.
0:19:58 > 0:20:05As a living leaven, if looked after properly, it can give life to bread across generations.
0:20:05 > 0:20:09This sourdough starter has a story behind it.
0:20:09 > 0:20:12Somebody came in to visit somebody in the kitchen and said "We use this
0:20:12 > 0:20:16"culture, which we were given from Lapland. It's over 200 years old".
0:20:16 > 0:20:17And she brought some in for me.
0:20:17 > 0:20:20That is unbelievable. From Lapland to Hackney? And 200 years old.
0:20:20 > 0:20:22It's been constantly fed.
0:20:22 > 0:20:27To keep a sourdough starter going, you have to feed it about once a week
0:20:27 > 0:20:30with flour and water, and keep it in a cool place like the fridge.
0:20:30 > 0:20:33For me, this is what baking is all about.
0:20:33 > 0:20:35This is a million miles away from Chorleywood.
0:20:35 > 0:20:37It's great. Enough talk.
0:20:37 > 0:20:39Now's the time to go and make some.
0:20:39 > 0:20:42Let's go.
0:20:42 > 0:20:46Do you think that making bread is an art form?
0:20:46 > 0:20:49I think it is, the whole process.
0:20:49 > 0:20:52One thing that I've found making bread and one of the reasons I think
0:20:52 > 0:20:57it's so good for other people to do is that it generates more creativity.
0:20:57 > 0:20:59You've certainly got time to be creative,
0:20:59 > 0:21:03as this dough will not be ready for the oven for another ten hours.
0:21:03 > 0:21:08So it is it possible to marry art and business and still make a profit?
0:21:08 > 0:21:13- How much do you sell your bread for? - This bread, I sell for £3.50 a loaf,
0:21:13 > 0:21:17which is about 800 grammes when it's cooked.
0:21:17 > 0:21:19Obviously, you're not doing this for charity.
0:21:19 > 0:21:20You have to see a return on that.
0:21:20 > 0:21:27Yeah. Well, I've kind of jumped in, and I'm just giving it as much of a go as I can. So far, so good.
0:21:27 > 0:21:28As far as I can see, I'm not losing money.
0:21:28 > 0:21:33Ben's sourdough might be three times more expensive than a mass-produced loaf,
0:21:33 > 0:21:39but considering the time and effort involved, I think it's worth every penny.
0:21:39 > 0:21:44The dough is placed in floured banettones to mould the loaves, ready for the oven.
0:21:44 > 0:21:47- Come on, darling. - You have to tease it out.
0:21:47 > 0:21:51Here she comes. This is where the skill of the master baker is evident.
0:21:51 > 0:21:54Each loaf is crafted with care and attention.
0:21:54 > 0:21:56You sell out of this stuff, don't you?
0:21:56 > 0:21:58Oh, every day we sell out.
0:21:58 > 0:22:02You obviously can't make enough of it, so there's a definite market for it.
0:22:02 > 0:22:09Well, people want to eat good food and they want to eat food that has been prepared without chemicals.
0:22:09 > 0:22:12There are only four ingredients in this - or three, really.
0:22:12 > 0:22:16Salt, flour and water, and the wild yeasts and bacteria.
0:22:16 > 0:22:20Like works of art, each loaf is given its own signature before
0:22:20 > 0:22:24going into the oven, where it bakes for just half an hour.
0:22:24 > 0:22:31Ben's 200-year-old starter has done its job and combined the ingredients to create something special.
0:22:31 > 0:22:34Isn't that beautiful?
0:22:34 > 0:22:41- This is amazing. This turns me on, I tell you.- I'm happy to hear that.
0:22:41 > 0:22:46The smell and your lovely signature here, it's personal. It's you.
0:22:46 > 0:22:50It's not a machine. This is you.
0:22:50 > 0:22:53And I can feel that. It's great.
0:22:54 > 0:22:58If Ben's story has touched you, why not take a course in bread-making?
0:22:58 > 0:23:00Like this one in Nottinghamshire.
0:23:02 > 0:23:06It gives me a lot of satisfaction to come on the course, because we learn
0:23:06 > 0:23:10everything about bread production from it growing in the field right through to it being baked and then
0:23:10 > 0:23:16sold on, so we're learning the whole journey of bread and being an artisan bread producer in this country.
0:23:16 > 0:23:19The students here have come from all walks of life.
0:23:19 > 0:23:22They've found the experience life-changing.
0:23:22 > 0:23:24Bread does need a revival in this country.
0:23:24 > 0:23:26Anyone can learn to make bread.
0:23:26 > 0:23:33It's not difficult. So long as you have the fundamental building blocks to begin with, you can do anything.
0:23:35 > 0:23:40For my final recipe, I'll be using some of Ben's Hackney wild bread, and my bread as well.
0:23:40 > 0:23:43It's a diplomat pudding.
0:23:43 > 0:23:45It's very close to my heart.
0:23:45 > 0:23:51It's a special recipe, the very first recipe I learnt as a pastry apprentice in 1976.
0:23:55 > 0:24:00This is a French version of a bread-and-butter pudding, but with a difference.
0:24:00 > 0:24:03What's great is that you can use bread that isn't the freshest,
0:24:03 > 0:24:05bread that's stale and would otherwise end up in the bin.
0:24:05 > 0:24:08To start off, we need to remove the crust.
0:24:15 > 0:24:16There we go.
0:24:16 > 0:24:23You can use almost any combination of breads, as they'll all add flavour and texture.
0:24:23 > 0:24:26Slice them into cubes and scatter them on a baking tray.
0:24:29 > 0:24:33So here we are with our bread. We need to dust it with icing sugar.
0:24:33 > 0:24:36Here we go.
0:24:36 > 0:24:42This is just to give it a lovely, crunchy coating that will caramelise in the oven.
0:24:42 > 0:24:46We're making sweet croutons, in effect.
0:24:46 > 0:24:53While the croutons are crisping up, start to make the custard filling with egg, sugar and single cream.
0:24:57 > 0:25:00I'd rather use single cream than double.
0:25:00 > 0:25:04Double cream tends to be too heavy, too rich.
0:25:04 > 0:25:09I remember as a young apprentice, 16 years old, being shown how to make this.
0:25:09 > 0:25:14I remember the first day I walked past the pastry shop after work,
0:25:14 > 0:25:18and I saw my puddings, good enough to be sold in the pastry shop.
0:25:18 > 0:25:19That filled me with pride.
0:25:21 > 0:25:26The secret ingredient for this dish is vanilla.
0:25:26 > 0:25:29Vanilla is very expensive, but it's very worthwhile.
0:25:29 > 0:25:33You get so much flavour out of it, so much satisfaction.
0:25:33 > 0:25:36I love the idea of putting a very expensive ingredient
0:25:36 > 0:25:42like vanilla with such a humble and cheap ingredient as bread.
0:25:42 > 0:25:44Put a handful of raisins and sultanas in a pan,
0:25:44 > 0:25:47cover them in water
0:25:47 > 0:25:51and put them on to a gentle heat to rehydrate.
0:25:51 > 0:25:53They'll plump up and become succulent.
0:25:53 > 0:25:56Then drain them and cover them in dark rum.
0:25:58 > 0:26:03These little packets of sweetness will be the bridging texture between the custard and the bread.
0:26:03 > 0:26:06Rum and raisin and vanilla.
0:26:06 > 0:26:09I mean, is there a better combination? I don't think so.
0:26:11 > 0:26:13And there they are.
0:26:13 > 0:26:15Lightly toasted.
0:26:15 > 0:26:17That smells gorgeous.
0:26:17 > 0:26:23You can smell the wild yeast in there, and an almost brioche-like smell from my bread. It's beautiful.
0:26:23 > 0:26:26Then it's time to put the ingredients together.
0:26:26 > 0:26:30Into some buttered ramekins, layer the croutons and raisins.
0:26:30 > 0:26:33It's as simple as that. It really is very simple.
0:26:34 > 0:26:38We ladle them into here.
0:26:38 > 0:26:43You can make them individual like this in ramekins, or you could
0:26:43 > 0:26:46put it in a terrine and then take slices off it.
0:26:46 > 0:26:50I think these little individual moulds look really cute.
0:26:52 > 0:26:57Unlike a classic British bread-and-butter pudding, don't put these straight in the oven.
0:26:57 > 0:27:01Instead, steam them in a bain-marie.
0:27:01 > 0:27:04Cover them with buttered foil, and they're ready for the oven.
0:27:04 > 0:27:08On a medium heat, they'll take half an hour.
0:27:10 > 0:27:12I think these puddings must be ready by now.
0:27:12 > 0:27:16You can't take them out of the mould while they're still piping hot.
0:27:16 > 0:27:22You need to leave them to rest for five or ten minutes, because if you were to take them out of the mould,
0:27:22 > 0:27:24they would crack and wouldn't look nice.
0:27:24 > 0:27:28While they cool, make an apricot glaze for the top of the puddings.
0:27:28 > 0:27:34Melt a large spoonful of jam and a dash of water until it turns into a sticky liquid.
0:27:34 > 0:27:37The jam's nearly melted.
0:27:39 > 0:27:42At last, it's time to reveal the diplomat puddings.
0:27:43 > 0:27:45Wow.
0:27:45 > 0:27:47All it needs now
0:27:47 > 0:27:52is just a little brush of the apricot jam on top.
0:27:52 > 0:27:55I find that these are at their best when they're just warm.
0:27:55 > 0:27:59Not cold, definitely not fridge-cold.
0:27:59 > 0:28:03Diplomat pudding, made with
0:28:03 > 0:28:06the best artisan bread you can find.
0:28:08 > 0:28:11Oh, this looks beautiful.
0:28:11 > 0:28:14Mmm.
0:28:14 > 0:28:16It's totally, totally delicious.
0:28:16 > 0:28:20You can taste the bread, you can taste the egg and the rum, the vanilla. It's beautiful.
0:28:20 > 0:28:25I've been on an incredible journey and met some passionate people,
0:28:25 > 0:28:30people who are as passionate about bread as I'm passionate about food.
0:28:30 > 0:28:32And that, to me, is heart-warming.
0:28:32 > 0:28:37That, to me, means that if we all join together on this crusade,
0:28:37 > 0:28:41we can definitely change bread in Britain.
0:28:43 > 0:28:50Now it's time for a couple of cooks who are as passionate about reviving British produce as I am.
0:28:57 > 0:28:59We're the Hairy Bikers!
0:28:59 > 0:29:02And there's a fantastic vegetable that we're desperate to revive.
0:29:02 > 0:29:04It's taken a bashing over recent years.
0:29:04 > 0:29:06It's even fallen out of fashion.
0:29:06 > 0:29:09And we know it's being seriously overlooked.
0:29:09 > 0:29:12It's tasty, it's cheap, it's full of flavour.
0:29:12 > 0:29:16It's the great British cauliflower!
0:29:16 > 0:29:17Yes, we love it!
0:29:19 > 0:29:22Us Brits used to love our caulis.
0:29:22 > 0:29:26Up until the early 1990s, they were a staple ingredient at dinner time.
0:29:26 > 0:29:31But over the past decade, cauliflower sales have fallen by a staggering 35%,
0:29:31 > 0:29:35and farmers are struggling to make money from their crop.
0:29:35 > 0:29:38So in our campaign to put it firmly back on our plates,
0:29:38 > 0:29:44we'll meet the people who are working tirelessly to produce this delicate vegetable.
0:29:44 > 0:29:47- Is that acceptable?- We'll have a bit more off the base here.
0:29:47 > 0:29:50Hurry up, I'm about to get run over.
0:29:50 > 0:29:54We'll join forces with another huge cauli fan and top chef extraordinare
0:29:54 > 0:29:59Yotam Ottolenghi to show you just how versatile the cauliflower can be.
0:29:59 > 0:30:00Lots of dill.
0:30:00 > 0:30:02You never want to be shy with your herbs.
0:30:02 > 0:30:09And in the revival kitchen, we'll be serving up delicious recipes that show off this veg at its very best.
0:30:09 > 0:30:10Look at that.
0:30:10 > 0:30:14Including a unique cauliflower cheese that you've never had before.
0:30:14 > 0:30:17That's cauli-licious.
0:30:24 > 0:30:27- Look at that.- Ooh.- Belters, eh?
0:30:27 > 0:30:33- Nice, man. Well done.- The Romanesco - it's kind of vegetable matter in a crystalline form.
0:30:33 > 0:30:36It's fantastic. And then the good old snowball that we all know and love.
0:30:36 > 0:30:40And look, there's even a purple one here. Who needs purple sprouting broccoli?
0:30:40 > 0:30:43We've got a purple sprouting cauliflower.
0:30:43 > 0:30:44There's one for everybody.
0:30:44 > 0:30:48I love it. My first experience of cauliflower was with my Aunt Hilda and piccalilli.
0:30:48 > 0:30:50We used to pick it out.
0:30:50 > 0:30:51What was yours?
0:30:51 > 0:30:54With my Sunday roast chicken, we used to have mashed potatoes,
0:30:54 > 0:31:00the chicken, the stuffing, and then we'd have cauliflower mashed up with white pepper and butter.
0:31:00 > 0:31:05And it's Sunday, it's Jean Challis with the Two-Way Forces Favourites on the radio. Fabulous.
0:31:05 > 0:31:09But in the past year alone, sales have fallen by 5%.
0:31:09 > 0:31:12The poor old cauli is being pushed off the heat
0:31:12 > 0:31:17and relegated to the back-burner by its trendy cousin, the broccoli.
0:31:17 > 0:31:23We're on a mission to restore the cauliflower to its rightful place on our dinner plates.
0:31:23 > 0:31:28But to understand the challenge we face, we need to get to the root of the problem.
0:31:28 > 0:31:31Philip, where's it gone wrong with the good old cauliflower?
0:31:31 > 0:31:33Well, it has gone wrong.
0:31:33 > 0:31:37Farmers, instead of being paid 41% of the retail value
0:31:37 > 0:31:39of the cauliflower, are now only getting about 20%.
0:31:39 > 0:31:41So they're really struggling.
0:31:41 > 0:31:46And unfortunately, because of this idea that green and colourful vegetables
0:31:46 > 0:31:48are considered to be more nutritious,
0:31:48 > 0:31:51the poor old pale cauliflower has suffered in comparison.
0:31:51 > 0:31:54Yet it's full of folic acid and vitamin B6.
0:31:54 > 0:31:58This is a product that is so damn good for you.
0:31:58 > 0:32:00So what can we do, Philip?
0:32:00 > 0:32:03We need to revitalise people and get them more excited.
0:32:03 > 0:32:06It's also about consumers.
0:32:06 > 0:32:08If they can, buy from farmers' shops like this.
0:32:08 > 0:32:10You won't see something like this in a supermarket.
0:32:10 > 0:32:11They don't like these big ones.
0:32:11 > 0:32:13But they are fantastic.
0:32:13 > 0:32:15So there's a host of things we need to do.
0:32:15 > 0:32:19But ultimately, buy more cauliflower.
0:32:19 > 0:32:21You heard it here first.
0:32:21 > 0:32:22Buy more cauli.
0:32:24 > 0:32:28So our first step on the road to revival is pretty obvious to us.
0:32:28 > 0:32:33It's convincing you that cauliflower can taste fantastic.
0:32:35 > 0:32:41And what better way to prove it than with our recipe for the perfect cauliflower cheese?
0:32:41 > 0:32:46Look at this! We've even got a Cheddar cheese coloured cauliflower!
0:32:46 > 0:32:48How nice does that look on the plate?
0:32:48 > 0:32:50It's not Cheddar cheese-flavoured.
0:32:50 > 0:32:56It's full of carotene, like you get in carrots, so you can see in the dark. It looks great.
0:32:56 > 0:33:01- Which is handy if you've got a power cut and you're eating cauliflower cheese.- I can't wait to get cooking.
0:33:01 > 0:33:05It's cauliflower cheese like you've never seen it before.
0:33:05 > 0:33:07Right.
0:33:07 > 0:33:09Take the bottom off your cauli.
0:33:09 > 0:33:11You know how we normally take the core out?
0:33:11 > 0:33:14Run your knife through, like that.
0:33:14 > 0:33:17That also is brill.
0:33:17 > 0:33:21It's great value, isn't it? That's about a pound's worth, 70p to a pound.
0:33:21 > 0:33:24And it'll feed what, three, four people?
0:33:24 > 0:33:27And there's two in our house, but you know me.
0:33:27 > 0:33:32Pop the florets into a big saucepan of boiling water and blanch them for about five minutes.
0:33:34 > 0:33:37To give this dish some extra pizzazz, we're adding a crunchy topping of breadcrumbs.
0:33:37 > 0:33:41I've got some ciabatta, the staler, the better.
0:33:41 > 0:33:45Just going to cut the crust off. You could use any crumbs you want.
0:33:45 > 0:33:48Panko breadcrumbs are good, the Japanese ones.
0:33:48 > 0:33:52The ones that don't really work are those golden orange ones that you can see from space.
0:33:52 > 0:33:54They're brilliant on a fish finger.
0:33:54 > 0:34:00But on a cauliflower cheese, it would be like putting Audrey Hepburn in a cheap frock.
0:34:00 > 0:34:03- It wouldn't be right.- It'd be wrong.
0:34:03 > 0:34:06Put it in the food processor.
0:34:06 > 0:34:08And blitz.
0:34:13 > 0:34:17The best tip for a crunchy topping is dried breadcrumbs,
0:34:17 > 0:34:22so I'm popping them into a baking tray and toasting them in the oven for about five minutes.
0:34:22 > 0:34:26As I said earlier, we're making cauliflower cheese with a twisteroonie.
0:34:26 > 0:34:30So first of all, we're going to put bacon in it.
0:34:30 > 0:34:31Look at this. Streaky.
0:34:31 > 0:34:34Can't whack it. Smoky too.
0:34:34 > 0:34:37Slice the bacon into thin strips.
0:34:37 > 0:34:40What people get wrong at home, and you do all the time, cos I've seen
0:34:40 > 0:34:44you, is, you need to put some heat in the pan before you cook anything.
0:34:44 > 0:34:47Make sure the pan's up with temperature. That's not quite there yet.
0:34:47 > 0:34:50But the caulis are, so drain them off.
0:34:50 > 0:34:52Look at that. That is just cooked.
0:34:52 > 0:34:54It's just giving a little bit.
0:34:54 > 0:34:56It's still got a bit of life.
0:34:58 > 0:35:00But back to my bacon.
0:35:00 > 0:35:03Fry it until it's coloured, but not crisp.
0:35:03 > 0:35:09My next job is the sauce. Start by melting butter into a saucepan and then beating the flour.
0:35:09 > 0:35:12Look, brassicas. There we are.
0:35:12 > 0:35:14I like a good brassica. That's why we're cooking them.
0:35:14 > 0:35:17That's what cauliflowers are, brassicas, you see.
0:35:17 > 0:35:20Meanwhile, check my crumbs.
0:35:20 > 0:35:23Hold on, mate. Move your legs.
0:35:23 > 0:35:26Oh, they're lovely, man!
0:35:26 > 0:35:28Look at that. Dry, lovely.
0:35:28 > 0:35:30No colour on them, though.
0:35:30 > 0:35:32Just nice and dry.
0:35:35 > 0:35:37Start adding milk to the sauce. About half a pint will do.
0:35:37 > 0:35:41This will make it become quite thick.
0:35:41 > 0:35:44It is thick. But once
0:35:44 > 0:35:49it's baked with the cauliflower, the cauliflower will give out some more liquid. We don't want it runny.
0:35:49 > 0:35:53We've all had cauliflower cheese that's swimming in watery scum.
0:35:53 > 0:35:54Not ours.
0:35:56 > 0:36:01What makes our recipe so special are the added ingredients which enhance the flavour.
0:36:01 > 0:36:04The next one is mushrooms.
0:36:04 > 0:36:10Try and use mushrooms like light brown chestnut mushrooms or something like that with a bit of colour.
0:36:10 > 0:36:14If you use those white button ones, it just looks monochrome and it doesn't look appetising.
0:36:14 > 0:36:18Don't forget, you always eat with your eyes first.
0:36:18 > 0:36:21To the sauce, I'm adding some grated Gruyere cheese, and don't be mean with it.
0:36:21 > 0:36:24It's more like a fondue, really.
0:36:24 > 0:36:26- Lovely, isn't it?- Yeah.
0:36:26 > 0:36:29We want this dish to be a celebration of the cauliflower.
0:36:29 > 0:36:33For too long, we feel it's been becoming the poor bridesmaid to
0:36:33 > 0:36:36- broccoli, and it's not right. - No, it's not right.
0:36:38 > 0:36:40Look at that. It's like a pot of Anaglypta.
0:36:40 > 0:36:42That's lovely.
0:36:44 > 0:36:49I think that'll do. Toss the mushrooms into the sauce.
0:36:51 > 0:36:53And the bacon bits.
0:36:53 > 0:36:54In you go.
0:36:54 > 0:36:56They've got a lovely crunch to them.
0:37:00 > 0:37:03Grate on a sprinkling of nutmeg.
0:37:03 > 0:37:09Mix the ciabatta crumbs with Parmesan cheese, and spread over the top.
0:37:09 > 0:37:13I'm just going to put this into a moderate oven, about 180 degrees Celsius,
0:37:13 > 0:37:16for 10 to 15 minutes to warm through.
0:37:20 > 0:37:21Oh, yes.
0:37:21 > 0:37:23Look at that.
0:37:23 > 0:37:26- Lovely. - One big Parmesan crisp on the top.
0:37:26 > 0:37:28And that's what you get - the lovely crunch.
0:37:28 > 0:37:31You get the soft - oh, cauliflower and cheese...
0:37:31 > 0:37:35We're just going to serve this with some crusty bread and a bit of green salad.
0:37:35 > 0:37:39But it's not unknown to enjoy this with chips.
0:37:39 > 0:37:41Steady on, Myers!
0:37:41 > 0:37:44- Shall we decimate the creation? - Absolutely.
0:37:49 > 0:37:51Oh, man.
0:37:53 > 0:37:59There we have it - the perfect cauliflower cheese, with mushrooms and bacon. Ooh!
0:38:02 > 0:38:05Mmm. Lovely. Can taste the smoke of the bacon through it.
0:38:05 > 0:38:08Cauliflower texture's just right.
0:38:08 > 0:38:12That's cauli-licious.
0:38:19 > 0:38:22Facts you didn't know about cauliflower.
0:38:22 > 0:38:27In the past ten years, cauliflower production has dropped off by over a third, because farmers
0:38:27 > 0:38:30have been forced to move into more profitable crops.
0:38:30 > 0:38:34That means that farms growing this treasure are few and far between.
0:38:34 > 0:38:40But the undisputed capital of the cauliflower-growing kingdom is right here in Lincolnshire!
0:38:40 > 0:38:42Look, man, look!
0:38:42 > 0:38:47This family-run farm near Boston is one of the largest brassica producers in the UK,
0:38:47 > 0:38:51and they have just under 3,000 acres given over to growing cauliflower.
0:38:51 > 0:38:54It's my idea of heaven.
0:38:55 > 0:38:59George, what are the problems in growing and selling cauliflowers?
0:38:59 > 0:39:01To start with, you need to grow cauliflower
0:39:01 > 0:39:03on the best quality land.
0:39:03 > 0:39:05That's why we're here in Lincolnshire
0:39:05 > 0:39:06on this grade one silt land.
0:39:06 > 0:39:09Selling cauliflower is difficult.
0:39:09 > 0:39:15When it's warm, cauliflower grows quickly and demand for cauliflower is low, so we have an oversupply.
0:39:15 > 0:39:19When it's cold in winter, cauliflower stops growing because
0:39:19 > 0:39:22it's very cold, and everybody wants cauliflower with their roast beef.
0:39:22 > 0:39:26So demand increases probably double to what supply we've got.
0:39:26 > 0:39:29So it's difficult to get the balance of supply.
0:39:29 > 0:39:31My perception, and I'm sure lots of people at home's perception
0:39:31 > 0:39:33of cauliflower is that it is a winter vegetable.
0:39:33 > 0:39:37- Actually, what you're saying is that it's not?- Absolutely not.
0:39:37 > 0:39:39We grow cauliflower all year round.
0:39:39 > 0:39:43In the summer, it's a much more delicate product, because it grows much quicker.
0:39:43 > 0:39:46That creates its own problems, because it is a flower.
0:39:46 > 0:39:51Very tender, and you can bruise the cauliflower very easily.
0:39:53 > 0:39:58Each cauliflower grows at its own pace. You can't harvest the whole crop in one path.
0:39:58 > 0:40:03These guys will pass through the crop probably three or four times to harvest the crop.
0:40:03 > 0:40:08There's a lot of gubbins going on for what is a cauliflower, isn't there?
0:40:08 > 0:40:12In the winter/autumn time, you need a lot of outside wrapper leaf
0:40:12 > 0:40:16to protect the curd from the rain, protect it from the frost.
0:40:16 > 0:40:17The curd is...
0:40:17 > 0:40:19- The white.- The white.
0:40:19 > 0:40:23Show us how to harvest this.
0:40:23 > 0:40:28Chop the stalk off. Trim the outside leaves, so you've got a nice, clean base.
0:40:28 > 0:40:30Mind your fingers.
0:40:30 > 0:40:32One cut across the top.
0:40:32 > 0:40:35Straight from the field. Yes!
0:40:35 > 0:40:37Doesn't get better than that.
0:40:37 > 0:40:39You've got to keep ahead of the game.
0:40:39 > 0:40:43The cauliflower machine stops for no man, time or tide.
0:40:43 > 0:40:45So George, like that?
0:40:45 > 0:40:47That's it.
0:40:47 > 0:40:49And then just trim...
0:40:49 > 0:40:52Trim the outside leaves off.
0:40:52 > 0:40:54Bit more.
0:40:54 > 0:40:57It's pretty labour-intensive, this.
0:40:57 > 0:41:00- Dangerous work.- You're not wrong.
0:41:00 > 0:41:03- What happens now? - Straight across the top. That's it.
0:41:06 > 0:41:10- Is that all right? Is that acceptable?- We'll have a bit more off the base here.
0:41:10 > 0:41:14Hurry up, I'm about to get run over.
0:41:15 > 0:41:21It's all very well Kingy over there playing about with tractors and stuff, but this is serious business.
0:41:21 > 0:41:25The calamitous cauliflower is in desperate need of an image revamp.
0:41:25 > 0:41:29- Hello, Philip.- Good morning. - You picked a day for it.
0:41:29 > 0:41:31- Real cold Lincolnshire morning.- Aye.
0:41:31 > 0:41:34'The chairman of the Brassica Growers Association
0:41:34 > 0:41:39is trying to introduce more visually pleasing varieties onto the market, but it's an uphill struggle.
0:41:39 > 0:41:42This is a favourite of mine, the Romanesco.
0:41:42 > 0:41:47Such a pity that we can't get this one off the starting blocks.
0:41:47 > 0:41:51Very crisp and nutty in its flavour, and yet people seem to see it as
0:41:51 > 0:41:54space-age and it tends to stay on the shelves.
0:41:54 > 0:41:57It's nice in salads as well. Little broken bits in salads.
0:41:57 > 0:42:00It's lovely. We need to eat more cauliflower, don't we?
0:42:00 > 0:42:04We do. We need to get the message across to many young consumers
0:42:04 > 0:42:11coming into buying for the first time that they're here and are such a good ingredient.
0:42:11 > 0:42:14How many cauliflowers are grown a year in Lincolnshire?
0:42:14 > 0:42:21We're about 60% of the total acreage, which is around 12,000 acres across the country.
0:42:21 > 0:42:23That's about 100 million cauliflowers.
0:42:23 > 0:42:28Sounds a lot, but it's actually less than two cauliflowers per person.
0:42:28 > 0:42:32- Per year.- If you take wastage into account, it's very low consumption.
0:42:32 > 0:42:37We don't actually get into 60% of all households.
0:42:37 > 0:42:39Unbelievable!
0:42:39 > 0:42:43Six out of ten British families don't even buy caulis.
0:42:43 > 0:42:47But that's exactly why we think they need to be revived.
0:42:47 > 0:42:50What I love about it is, it's sustainable.
0:42:50 > 0:42:57It's a crop that grows 365 days a year, so we never have to import cauliflowers. And it's tasty.
0:42:57 > 0:42:59- We need to eat more, enjoy them. - Yeah.
0:43:03 > 0:43:06By heck, it was cold in that field.
0:43:06 > 0:43:09Wasn't it? I nearly had my fingers cutting them - whish!
0:43:09 > 0:43:11- with the machete. Did you see that?
0:43:11 > 0:43:14- Yeah.- This dish is our homage to Lincolnshire.
0:43:14 > 0:43:20- We have seared scallops with a cauliflower and cheese puree and salad.- It's a posh 'un.
0:43:20 > 0:43:22It is. Shall we crack on?
0:43:22 > 0:43:25Yes. Funnily enough, the first ingredient is a cauliflower.
0:43:27 > 0:43:30I think this dish demonstrates the versatility of cauliflower.
0:43:30 > 0:43:36It also demonstrates perfectly well that cauliflower, you can be fine dining with it. Oh, yes.
0:43:36 > 0:43:38We're dead posh, us two.
0:43:38 > 0:43:43So we're going to boil these beautiful florets for about ten minutes, until they're tender.
0:43:43 > 0:43:47What we're going to do is take nice, thin pieces of pancetta.
0:43:47 > 0:43:49Look at that. You can see through it.
0:43:49 > 0:43:54And then we're just going to render the fat out of that pancetta.
0:43:54 > 0:43:57What we want is, we want it crispy.
0:43:57 > 0:43:59Now the salad dressing.
0:43:59 > 0:44:03This one's a little beauty. First, take the olive oil.
0:44:03 > 0:44:06About two tablespoons.
0:44:06 > 0:44:09About one tablespoon of white wine vinegar.
0:44:11 > 0:44:14The zest of an orange.
0:44:14 > 0:44:19Add a splash of squeezed orange juice and a blob of wholegrain mustard.
0:44:19 > 0:44:22It's one of those salads that make you go "ooh".
0:44:22 > 0:44:23It is summary and fresh and lovely.
0:44:23 > 0:44:26Things that make you go "ooh".
0:44:28 > 0:44:30Listen, do us a favour.
0:44:30 > 0:44:31- Can you pass us a knife?- Yes.
0:44:31 > 0:44:35Thank you very much. Look, top tip -
0:44:35 > 0:44:38- don't Morris dance.- No, don't.
0:44:38 > 0:44:44Cut all this lovely bacon when it's still slightly warm, because it cuts easier and it won't shatter.
0:44:44 > 0:44:47Lovely. Bits of pancetta.
0:44:47 > 0:44:49Close your eyes and think of summer.
0:44:51 > 0:44:57Yes. Now, this is the coral on a scallop.
0:44:57 > 0:45:02I like it, but for presentation purposes only, we're going to take it off.
0:45:02 > 0:45:05Just get hold of it, support the flesh, and then there's
0:45:05 > 0:45:14- a little membrane and you just pull it away like that.- That's ready.
0:45:17 > 0:45:19- Nice, delicate flesh, isn't it?- Yes.
0:45:19 > 0:45:22Just dry you off.
0:45:22 > 0:45:28Then pop them in a blender along with some double cream, and blitz.
0:45:28 > 0:45:31Look at that.
0:45:31 > 0:45:35Now, pop that in a saucepan.
0:45:35 > 0:45:39Because it's a homage to Lincolnshire, we're using a cheese called Lincolnshire Poacher.
0:45:39 > 0:45:44It's great, because it's tangy and quite strong. Strong flavour.
0:45:44 > 0:45:47Believe me, the scallops can take the flavour.
0:45:50 > 0:45:53I've got a piping bag.
0:45:53 > 0:45:55I'm going to load it. Would you?
0:45:55 > 0:45:57I would.
0:45:57 > 0:46:00This puree is scalding hot. I don't think it'll melt this plastic bag?
0:46:00 > 0:46:03No, it'll be fine.
0:46:03 > 0:46:05Look at that, man.
0:46:05 > 0:46:09What a piping bag full of loveliness that is.
0:46:09 > 0:46:14So, scallops into the frying pan, and you really do have to use your fingers for this.
0:46:14 > 0:46:17Do the scallops in a clockwise direction
0:46:17 > 0:46:22so that when you turn them, you do them in the same order, so that some don't get cooked more than others.
0:46:22 > 0:46:23You see?
0:46:23 > 0:46:28Right, I'm going to start now with my piping. Cut the end off your bag.
0:46:28 > 0:46:30Start there. Bueno.
0:46:35 > 0:46:37Five little blobs and a few little mistakes.
0:46:37 > 0:46:39We'll fix that.
0:46:39 > 0:46:40Oh, man.
0:46:43 > 0:46:44Some little pancetta.
0:46:44 > 0:46:46These are so crispy.
0:46:46 > 0:46:49Right, turn them over.
0:46:49 > 0:46:56Now we need to cut a lime, and put the lime all over the scallop.
0:46:56 > 0:46:58Loads of lime juice. Get the pulp in.
0:47:00 > 0:47:05What happens is that the scallops go...they suck it in.
0:47:05 > 0:47:10The lime just counters the sweetness of the scallops, brings in a savoury note, and it just tastes amazing.
0:47:10 > 0:47:11Thank you.
0:47:14 > 0:47:16There we have it.
0:47:16 > 0:47:21Seared scallops with a cauliflower and Lincolnshire Poacher puree
0:47:21 > 0:47:26with a salad dressed with orange juice, orange zest and wholegrain mustard. Thank you.
0:47:26 > 0:47:28Right.
0:47:35 > 0:47:42- Fantastic.- Earthy note with the cauliflower and the Lincolnshire puree. Fabulous bacon, salty note.
0:47:42 > 0:47:47Crisp texture, and then the sweetness of the scallop on top with the fishy thing going on. Oh, man.
0:47:47 > 0:47:48It's wonderful, isn't it?
0:47:48 > 0:47:54Even in something that quite fine like this, with cauliflower in the engine rooms, you know you're safe.
0:47:54 > 0:47:55It goes with everything.
0:48:00 > 0:48:06As we've already discovered, cauliflower is in desperate need of a makeover.
0:48:06 > 0:48:10Its image has been tarnished by overcooked school dinners
0:48:10 > 0:48:14and a misconception that it's not very healthy.
0:48:14 > 0:48:17People don't appreciate the true potential of the cauliflower.
0:48:17 > 0:48:22No, dude, we need to broaden the horizon of the culinary wonder that is the cauliflower.
0:48:22 > 0:48:26So we're revving up a gear for the final stage of our revival.
0:48:26 > 0:48:31We're taking our campaign to the streets of Sleaford to blast away those attitudes.
0:48:31 > 0:48:38And helping us on our mission are two people who are also championing the cause of the cauliflower.
0:48:38 > 0:48:39All around the Middle East,
0:48:39 > 0:48:42people look at cauliflower as something you can do a lot with.
0:48:42 > 0:48:44So they load it up with flavours.
0:48:44 > 0:48:49We fry it, we pickle it, we eat it raw in very flavoursome salads.
0:48:49 > 0:48:51Renowned chef and writer Yotam Ottolenghi
0:48:51 > 0:48:55has come up from London especially to cook his chargrilled cauliflower
0:48:55 > 0:49:02salad and to convince the public that there's more to enjoy in caulis than just boiling them.
0:49:02 > 0:49:04Nice, hot griddle pan.
0:49:04 > 0:49:07We've got salt, pepper and olive oil on the cauliflower, yeah?
0:49:07 > 0:49:10And the hotter the griddle is, the better, because I really want to burn it.
0:49:10 > 0:49:15You want to bring flavours, and you want to bring the smokiness to the cauliflower.
0:49:15 > 0:49:17So I'm going to try and get some colour.
0:49:17 > 0:49:19You can see it's starting.
0:49:19 > 0:49:22All of those lovely sugars. Look at that.
0:49:22 > 0:49:26This is a lady who's as passionate about cauliflower as we are.
0:49:26 > 0:49:28I am indeed, yes.
0:49:28 > 0:49:32Lecturer in food science Linda McWatt is also a huge cauliflower fan.
0:49:32 > 0:49:36She thinks that one of the best parts of the cauli is the middle bit, the core.
0:49:36 > 0:49:38But most of us throw this bit away.
0:49:38 > 0:49:44So together with the University of Lincoln, she's working on ways to revitalise this under-used part.
0:49:44 > 0:49:48- So you're making soup from this?- We are making soup from that, because that's where all the flavour is.
0:49:48 > 0:49:52The core's got all the same vitamins and minerals, and it's
0:49:52 > 0:49:54full of fibre, and at the moment, that gets thrown in the dustbin.
0:49:54 > 0:49:58From one processor alone, they're throwing away 3.5 tonnes of that a day.
0:49:58 > 0:50:01- 3.5 tonnes?- Yeah.
0:50:01 > 0:50:02It's delicious.
0:50:02 > 0:50:04Cauliflower makes great soup.
0:50:04 > 0:50:09It does. So everything goes into this big pot.
0:50:09 > 0:50:12Now I'm going to add my tomatoes.
0:50:12 > 0:50:17And everything while the cauliflower is still hot.
0:50:17 > 0:50:21Then I'm adding a vinaigrette with garlic, mustard and capers.
0:50:21 > 0:50:23Look how beautiful it looks.
0:50:27 > 0:50:30- Dill.- That's a lot. Big flavours. Lots of dill.
0:50:30 > 0:50:34- Lots of dill. You never want to be shy with your herbs.- No, never!
0:50:36 > 0:50:39Here you go, try this.
0:50:39 > 0:50:42Mind, it is blisteringly hot.
0:50:42 > 0:50:43Let me know what you think.
0:50:45 > 0:50:48- You like it?- Gorgeous.
0:50:48 > 0:50:50See what you think of that.
0:50:50 > 0:50:52- Nice.- Do you like it?
0:50:52 > 0:50:54Yes!
0:50:54 > 0:50:58Just stick your hand in there and grab a piece of cauliflower.
0:50:58 > 0:51:00How does it compare to cauliflower cheese?
0:51:00 > 0:51:02Superb.
0:51:02 > 0:51:04That's lovely.
0:51:06 > 0:51:07- Yeah.- You see?
0:51:10 > 0:51:13Everybody has been so enthusiastic.
0:51:13 > 0:51:17- I think they're ready to come off their cauliflower cheese and try something new.- They probably are.
0:51:17 > 0:51:19What do you think?
0:51:19 > 0:51:22'There you have it. Our taste trials have been a resounding success.'
0:51:22 > 0:51:27'And have proved to us that if cooked with more imagination
0:51:27 > 0:51:31'people are ready to have cauliflower back on their dinner plates.'
0:51:34 > 0:51:37Cauliflower is a truly global vegetable.
0:51:37 > 0:51:41In fact, it was the British who took cauliflower to India.
0:51:41 > 0:51:45Did you know, it was a Cornish variety of cauliflower, to be specific.
0:51:45 > 0:51:47I didn't know, but I do now.
0:51:47 > 0:51:51So to show off its true versatility, we're now going to make a spinach,
0:51:51 > 0:51:56potato and cauliflower dish known as Saag Aloo, with roasted gobi curry.
0:51:56 > 0:51:59This is a wonderful cauliflower dish.
0:51:59 > 0:52:03Normally, you just do it with good old-fashioned white cauliflower.
0:52:03 > 0:52:06But the Romanesco cauliflower, look at it.
0:52:06 > 0:52:08It's a wonder, isn't it?
0:52:08 > 0:52:12Fabulous flavour with this, and this is what we're going to use.
0:52:12 > 0:52:16- Bit of a mix.- You want quite small florets for this.
0:52:16 > 0:52:20It's become quite fashionable recently to roast cauliflower.
0:52:20 > 0:52:23And indeed, it works absolutely brilliantly.
0:52:23 > 0:52:26It's a lovely texture as well. Something happens when you roast it.
0:52:26 > 0:52:28It intensifies the flavour somehow.
0:52:28 > 0:52:32- It's lovely.- Little dinky florets.
0:52:32 > 0:52:35Roasting tin.
0:52:35 > 0:52:38Mr Cauliflower goes in there.
0:52:38 > 0:52:40Mr Snowball with Mr Romanesco.
0:52:40 > 0:52:45- Hello, how do you do?- Happy days.
0:52:45 > 0:52:49Coat the caulis with oil, and season. Lots of pepper.
0:52:49 > 0:52:53Put that in the oven at about 180 degrees for about 15 minutes.
0:52:53 > 0:52:56Keep an eye on it until it starts to catch and turn.
0:52:59 > 0:53:01Now we start to make the curry.
0:53:01 > 0:53:04You can use ghee or vegetable oil for this.
0:53:04 > 0:53:07Don't use olive oil, it kind of doesn't work with curry.
0:53:07 > 0:53:09No, it's wrong.
0:53:09 > 0:53:13To that, add a finely chopped onion.
0:53:13 > 0:53:15Over to you, lord of the fiery furnace.
0:53:15 > 0:53:18That just needs to sweat till it's translucent.
0:53:18 > 0:53:21We don't want caramelised burger-van onions.
0:53:21 > 0:53:23We don't want any colour on them at all.
0:53:23 > 0:53:27- Whatever you do, don't burger it up. - No. That'd be wrong.
0:53:27 > 0:53:31This is when the smells start to go up and the neighbours get jealous.
0:53:31 > 0:53:36And the reason? Because we're grating in a thumb-sized piece of ginger.
0:53:36 > 0:53:41One of the best ingredients in Indian cooking - black mustard seeds.
0:53:41 > 0:53:44Don't get confused with yellow mustard seeds.
0:53:44 > 0:53:47They are used for making mustard that you spread on your sausages.
0:53:47 > 0:53:49It will taste rank.
0:53:49 > 0:53:51Just put the black ones in, and pop 'em.
0:53:51 > 0:53:55The reason you want them to pop is, when the heat pushes
0:53:55 > 0:53:57through them, they release all the flavour and all their lovely oils.
0:53:57 > 0:54:01But you need to let them pop first.
0:54:01 > 0:54:05Next, add curry leaves, fenugreek seeds
0:54:05 > 0:54:07and chilli powder.
0:54:07 > 0:54:11And some turmeric, or haldi, as it's known.
0:54:11 > 0:54:15- Look at the colours in that.- It's like a sunset over the Indian Ocean.
0:54:15 > 0:54:17You're not wrong.
0:54:17 > 0:54:21To the onions and spices, add uncooked diced potatoes.
0:54:21 > 0:54:26Make sure at this point that all of those potatoes get nicely covered.
0:54:26 > 0:54:30Look at that. Now we put the other stuff in.
0:54:30 > 0:54:32Tomatoes.
0:54:32 > 0:54:36Four, five? Four will do, eh?
0:54:36 > 0:54:40In they go, followed by a couple of whole green chillies.
0:54:40 > 0:54:45Stir well and season.
0:54:45 > 0:54:50A splash of water. Just a bit. Don't overdo the water.
0:54:50 > 0:54:53Look at that.
0:54:53 > 0:54:55That's all coming off now.
0:54:57 > 0:55:02Add some spinach, pop the lid on and simmer for about 20 minutes.
0:55:02 > 0:55:05Here we go.
0:55:05 > 0:55:10- Oh, yeah. Cooked through. Right, I'll do the rice. - I'll get the cauli out.
0:55:10 > 0:55:13Oh, yes.
0:55:13 > 0:55:16That's what you want. Just started to speckle up, hasn't it?
0:55:16 > 0:55:21Lovely. So we're going to add that, and then we stir it in.
0:55:21 > 0:55:27Nice and gentle, because you want to maintain the potato and all of those lovely flavours.
0:55:27 > 0:55:30It's nice using the Romanesco as well, isn't it?
0:55:30 > 0:55:32It makes an event out of it. I love this recipe.
0:55:32 > 0:55:35Finish it off with some fresh lemon juice.
0:55:35 > 0:55:37It really makes a heck of a difference.
0:55:37 > 0:55:42It kind of brings the whole thing to life. Don't be shy with it.
0:55:46 > 0:55:48Look at that cauli, sitting proud.
0:55:48 > 0:55:52Proud and loud, that's what we want cauli to be.
0:55:52 > 0:55:54And there we have it.
0:55:54 > 0:55:58The Hairy Bikers' Saag Aloo with...
0:55:58 > 0:56:01- Gobi.- Roasted.- Yeah.
0:56:05 > 0:56:07Mmm.
0:56:07 > 0:56:09It's a lovely dish, isn't it?
0:56:09 > 0:56:12It's brilliant. How versatile is the cauliflower?
0:56:12 > 0:56:16With all those spices. You can throw anything at a cauliflower, and it still comes back laughing.
0:56:16 > 0:56:18It does, because it's a great veggie.
0:56:18 > 0:56:23- It's brilliant.- On this journey, I've found that I'm even more passionate
0:56:23 > 0:56:27than ever about cauliflower, and I'm even more concerned for its future.
0:56:27 > 0:56:29We must support the growers.
0:56:29 > 0:56:31People at home, the power's with us.
0:56:31 > 0:56:33You need to eat more cauliflower.
0:56:33 > 0:56:36Enjoy it, love it, eat it, revive it!
0:56:36 > 0:56:39Mmm.
0:56:39 > 0:56:40Beautiful.
0:56:58 > 0:57:01Subtitles by Red Bee Media Ltd
0:57:01 > 0:57:03E-mail subtitling@bbc.co.uk