Browse content similar to James Martin on Apple and Matt Tebbutt on Mutton. Check below for episodes and series from the same categories and more!
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Some of the best British produce is under threat. | 0:00:02 | 0:00:04 | |
-At the mercy of foreign invaders, market forces... -And food fashion. | 0:00:04 | 0:00:07 | |
-Produce that has been around for centuries... -Could die out within a generation. | 0:00:07 | 0:00:12 | |
So together we're on a mission... | 0:00:12 | 0:00:14 | |
-To save it. -We're going to be giving you the best tips how to find it, grow it and cook it. | 0:00:14 | 0:00:19 | |
And, crucially, how to put sensational British produce... | 0:00:19 | 0:00:22 | |
Back on the food map. | 0:00:22 | 0:00:24 | |
I'm James Martin and I'm on a mission to find out why we aren't buying one of our greatest fruits. | 0:01:00 | 0:01:06 | |
Introduced by the Romans for its nutritious, versatile qualities, | 0:01:06 | 0:01:09 | |
it's fallen out of favour over the years due to foreign imports. | 0:01:09 | 0:01:13 | |
What is it? It's the Great British apple. | 0:01:13 | 0:01:16 | |
Let's be honest, the supermarket shelves are bursting with apples, | 0:01:20 | 0:01:24 | |
but surprisingly over 65% of these are imported. | 0:01:24 | 0:01:29 | |
I'm passionate about promoting British heritage apples, | 0:01:29 | 0:01:33 | |
whose distinct flavours are threatened with being lost forever. | 0:01:33 | 0:01:36 | |
In my campaign to help revive the British apple, | 0:01:36 | 0:01:40 | |
I'll be getting to the root of why it all started to go horribly wrong. | 0:01:40 | 0:01:43 | |
Supermarkets now demand perfect quality, texture, shape, | 0:01:43 | 0:01:47 | |
but they forget the most important thing - taste. | 0:01:47 | 0:01:50 | |
I'll be revealing the lengths some of the Great British public | 0:01:50 | 0:01:53 | |
are willing to go to to help save the British apple. | 0:01:53 | 0:01:56 | |
And, crucially, what you can all do to help. | 0:01:56 | 0:01:59 | |
And in the revival kitchen, I'll be showing you three fantastic recipes | 0:01:59 | 0:02:03 | |
to get our apples back onto the dinner plate, including my weekend feast of roast pork belly | 0:02:03 | 0:02:09 | |
and an apple tart - the perfect pudding to wow family and friends. | 0:02:09 | 0:02:13 | |
And if you're on a treadmill at this moment in time, run a bit quicker, cos the rest is coming. | 0:02:13 | 0:02:18 | |
So why am I so fanatical about British apples and why am I so keen to help their revival? | 0:02:23 | 0:02:30 | |
I remember trying a good old British apple for the first time in my gran's garden. | 0:02:30 | 0:02:34 | |
At the bottom of her allotment she had an apple tree | 0:02:34 | 0:02:37 | |
and jumping up as a kid, I used to pick these things. | 0:02:37 | 0:02:40 | |
It was full of flavour, full of moisture more than anything else. | 0:02:40 | 0:02:43 | |
She used to make amazing apple pies out of it, and at Bonfire Night, | 0:02:43 | 0:02:46 | |
stick a fork in it and you used to have delicious toffee apples. | 0:02:46 | 0:02:49 | |
There's nothing better in my mind than a good old British apple. | 0:02:49 | 0:02:53 | |
There was a time when over 1,200 different native British apples were grown across the UK. | 0:02:55 | 0:03:01 | |
But since the 1950s, we've lost 60% of our apple orchards | 0:03:01 | 0:03:06 | |
as farmers have been forced to turn them over to more profitable crops. | 0:03:06 | 0:03:10 | |
And where 25 years ago there were 1,500 commercial apple growers, now there are just 500. | 0:03:10 | 0:03:17 | |
To get to the heart of the problem, I'm starting my journey | 0:03:19 | 0:03:22 | |
at this 240-acre fruit farm near Sittingbourne, | 0:03:22 | 0:03:25 | |
which produces over two and half million kilos of apples every year, | 0:03:25 | 0:03:30 | |
but they only grow four types. | 0:03:30 | 0:03:32 | |
So what variety are these? | 0:03:32 | 0:03:34 | |
We've got Rubens apples here. | 0:03:34 | 0:03:36 | |
-Relatively a new one? -Very new, yeah. | 0:03:36 | 0:03:38 | |
These have been in the ground... | 0:03:38 | 0:03:40 | |
This is their fourth year. And I don't think there are any older orchards of Rubens in the country. | 0:03:40 | 0:03:45 | |
Rubens are a recent arrival from Italy, becoming popular | 0:03:45 | 0:03:48 | |
with British growers because of their consistent taste and quality. | 0:03:48 | 0:03:52 | |
What dictates whether or not you grow Rubens or Coxes? | 0:03:52 | 0:03:56 | |
Is it something that you dictate, the supermarket, consumer, or is it the climate we're in? | 0:03:56 | 0:04:00 | |
The consumer, I think, led, probably, by the supermarket. | 0:04:00 | 0:04:03 | |
There's a need now, or a want, for a nice, red, shiny apple, as opposed to the old varieties | 0:04:03 | 0:04:09 | |
that are a lot more russety and older and harder to farm. | 0:04:09 | 0:04:12 | |
So the reality is that growers like Will have been forced | 0:04:14 | 0:04:17 | |
to turn to new varieties to satisfy the supermarkets. | 0:04:17 | 0:04:20 | |
But what I find more disturbing is that most of the apples sold in our stores aren't even grown here. | 0:04:20 | 0:04:26 | |
Surely, a British apple picked and on the shelves in days | 0:04:26 | 0:04:29 | |
must taste better than one shipped from thousands of miles away? | 0:04:29 | 0:04:33 | |
I'm taking my campaign to the streets and I want to see if the public can taste the difference | 0:04:34 | 0:04:40 | |
between an imported apple and a British one of exactly the same variety. | 0:04:40 | 0:04:45 | |
-Taste a bit. -Thank you. | 0:04:45 | 0:04:48 | |
That's a Gala apple, OK? | 0:04:48 | 0:04:50 | |
That's a Gala, too. | 0:04:50 | 0:04:52 | |
-Can you tell the difference? -That's loads better. | 0:04:52 | 0:04:56 | |
This one's travelled 8,000 miles. | 0:04:56 | 0:04:58 | |
I went into a supermarket 800 yards away from here. | 0:04:58 | 0:05:01 | |
I couldn't find your apple that was produced a mile away... | 0:05:01 | 0:05:04 | |
No, I'm always complaining in... | 0:05:04 | 0:05:06 | |
-I won't mention which one. -It doesn't surprise me. | 0:05:06 | 0:05:09 | |
-Can you taste any difference? -Mm. -Which one? | 0:05:09 | 0:05:12 | |
You prefer the local one. That's quite interesting. | 0:05:12 | 0:05:14 | |
-I don't know... -Yeah, that is the local one. | 0:05:14 | 0:05:17 | |
-How are you doing, guys? You all right? -That one's better. | 0:05:17 | 0:05:20 | |
This one? Why is that? | 0:05:20 | 0:05:21 | |
-It's more sweeter. -More sweeter. | 0:05:21 | 0:05:23 | |
Almost without exception, people prefer the freshness of the British Gala. | 0:05:25 | 0:05:29 | |
So I simply can't understand why supermarkets aren't clamouring for more of them. | 0:05:29 | 0:05:33 | |
When selecting apples to send to supermarkets, we look for something | 0:05:33 | 0:05:37 | |
that they can have an amount of continuity of supply on. | 0:05:37 | 0:05:39 | |
If you're looking at Gala and Braeburn around the world, | 0:05:39 | 0:05:42 | |
they're available 12 months of the year and we will put British in when available. | 0:05:42 | 0:05:46 | |
Now talking about around the world, because I'll be honest with you, about a mile down the road I went | 0:05:46 | 0:05:52 | |
to a supermarket and there was not a single British apple and I got one from New Zealand and one from Chile. | 0:05:52 | 0:05:58 | |
And that's a mile away. Do you think it's people's knowledge or what is it? | 0:05:58 | 0:06:02 | |
I'm afraid I can't defend them. They don't any excuse not to have English apples at this time of year. | 0:06:02 | 0:06:07 | |
Beginning of October is our busiest trading year in English apples. | 0:06:07 | 0:06:11 | |
There should be anything up to 15 varieties they could choose from. | 0:06:11 | 0:06:15 | |
But all too often that choice isn't there. | 0:06:15 | 0:06:18 | |
We can grow as good a fruit if not better than anywhere else in the world. | 0:06:18 | 0:06:22 | |
It's just people's perception. | 0:06:22 | 0:06:24 | |
If all they see is a foreign apple, that's what they buy. | 0:06:24 | 0:06:27 | |
So the first step on the road to the revival of the Great British apple is clear. | 0:06:27 | 0:06:33 | |
Next time I'm in the supermarket, I'm definitely going to look out for a British label. | 0:06:33 | 0:06:37 | |
We can all play our part in reviving the Great British apple and that starts with eating them. | 0:06:40 | 0:06:44 | |
For my first recipe I'll be making a traditional apple Charlotte, featuring Will's Rubens apples. | 0:06:44 | 0:06:51 | |
There's basically three ingredients in this - | 0:06:51 | 0:06:54 | |
butter, bread and the good old apple. | 0:06:54 | 0:06:57 | |
The really good qualities that come out of an apple are really needed | 0:06:57 | 0:07:00 | |
for this dish, because if it's got a poor taste in the apple, it's never going to work. | 0:07:00 | 0:07:05 | |
I'm going to stew these Rubens down for the filling of the Charlottes and as soon as you cut into them, | 0:07:05 | 0:07:11 | |
you can see how moist and full of flavour they are. | 0:07:11 | 0:07:14 | |
There's so much difference. You just get that secondary whack of flavour in your mouth. | 0:07:14 | 0:07:20 | |
Apple Charlotte was actually named after Queen Charlotte | 0:07:21 | 0:07:24 | |
and it's been around since about the 1800s. And there's two apple Charlottes. | 0:07:24 | 0:07:28 | |
There's either Charlotte Russe, which is traditionally set, and the French have nicked that one. | 0:07:28 | 0:07:34 | |
Whereas us British have really kept to our tradition | 0:07:34 | 0:07:36 | |
with the apple Charlotte being that hot dessert lined with bread. | 0:07:36 | 0:07:40 | |
So a touch of sugar in here, a bit of butter. | 0:07:40 | 0:07:43 | |
Throw in the apples. | 0:07:43 | 0:07:45 | |
It will only take about four to five minutes. | 0:07:45 | 0:07:49 | |
You could make a large one, but I'm going to prepare individual Charlottes, | 0:07:49 | 0:07:53 | |
which will speed up the cooking process. | 0:07:53 | 0:07:55 | |
Now I know what you're going to say, white sliced bread, but my grandmother taught me this recipe. | 0:07:55 | 0:08:00 | |
She used it, so I'm using it. | 0:08:00 | 0:08:03 | |
Chop out a bread disc, dip both sides in melted butter | 0:08:03 | 0:08:07 | |
and place in the bottom of a ramekin on top of some sliced apples. | 0:08:07 | 0:08:11 | |
And then you can take the edge. | 0:08:11 | 0:08:14 | |
And you dip them in, | 0:08:14 | 0:08:16 | |
place them in there. | 0:08:16 | 0:08:18 | |
And then just carefully overlap it only about a centimetre just overlapped around the edge. | 0:08:18 | 0:08:24 | |
Don't be frightened to press it into the sides a bit. | 0:08:24 | 0:08:29 | |
So apples are just about there now. | 0:08:29 | 0:08:33 | |
You have to ram it full of fruit. | 0:08:35 | 0:08:37 | |
So really cram it all in and you'd be surprised how many apples | 0:08:37 | 0:08:43 | |
go in just two desserts like this. | 0:08:43 | 0:08:46 | |
To finish, simply place a buttered disc on top and bake in the oven at 200 degrees. | 0:08:46 | 0:08:51 | |
So after about eight minutes, | 0:08:56 | 0:08:59 | |
you'll end up with these. | 0:08:59 | 0:09:00 | |
Now it will souffle up. The apples rise up and they souffle up. | 0:09:00 | 0:09:03 | |
And the top part of the bread becomes a little bit dry. | 0:09:03 | 0:09:07 | |
So the best tip is to take a clean tea towel and cover them over, | 0:09:07 | 0:09:11 | |
just press them slightly and they'll start to drop back down again. | 0:09:11 | 0:09:16 | |
And when they are ready, they can simply be turned out on to a plate. | 0:09:16 | 0:09:20 | |
Just leave it for a couple of seconds and then, hopefully, you should be able to lift this off. | 0:09:20 | 0:09:26 | |
Quite pleased with that. | 0:09:32 | 0:09:35 | |
And there we have it - my apple Charlotte. | 0:09:35 | 0:09:37 | |
Perfect with a dollop of homemade thyme custard. | 0:09:37 | 0:09:41 | |
The apples are just starting to fall. | 0:09:41 | 0:09:47 | |
You've almost got a little bite in there, but you've still got the puree in there and that's what you need. | 0:09:47 | 0:09:53 | |
Good old Queen Charlotte. | 0:09:53 | 0:09:56 | |
She had good taste, that lass. | 0:09:57 | 0:09:59 | |
I'm on a campaign to revive the ailing British apple, | 0:10:05 | 0:10:08 | |
but for some farmers competing against cheaper imports | 0:10:08 | 0:10:12 | |
might not make commercial sense. | 0:10:12 | 0:10:14 | |
So what can they do with all that unsold fruit? | 0:10:14 | 0:10:17 | |
Now until recently, all the apples in this orchard were given to the pigs as pig feed. | 0:10:17 | 0:10:21 | |
The supermarkets didn't want them, they didn't produce the perfect-looking apple. | 0:10:21 | 0:10:25 | |
But their loss is our gain because the owners are now turning it into the perfect drink - cider. | 0:10:25 | 0:10:31 | |
Simon Reed helps run the Hawkins Rough Orchard near Canterbury, | 0:10:31 | 0:10:35 | |
where they've been making artisan cider for the last four years. | 0:10:35 | 0:10:39 | |
-Hi, Simon. Busy at work, I see. -Yeah, definitely. -Harvest time. -It is. | 0:10:39 | 0:10:42 | |
This is like, to me, the picture-postcard apple orchard. | 0:10:42 | 0:10:46 | |
So what varieties have you got, then? | 0:10:46 | 0:10:48 | |
We've got three main varieties - Bramley, Worcester and Crispin. | 0:10:48 | 0:10:52 | |
And we're under a Bramley tree here. | 0:10:52 | 0:10:54 | |
People looking at this will go, "Well, they're red." | 0:10:54 | 0:10:56 | |
Most people look at supermarket Bramleys and they're all green. | 0:10:56 | 0:11:00 | |
Well, these are the real, natural colour. | 0:11:00 | 0:11:02 | |
Also we get a little bit of cross-pollination from the Worcesters, | 0:11:02 | 0:11:06 | |
so we're getting red and green. | 0:11:06 | 0:11:08 | |
And this is the more typical Bramley in a real orchard. | 0:11:08 | 0:11:11 | |
-But also smaller as well. -Yeah, absolutely. -Have we got enough? | 0:11:11 | 0:11:15 | |
-We've got enough. -Right, you carry that one. | 0:11:15 | 0:11:17 | |
I'll carry this one. | 0:11:17 | 0:11:19 | |
How many do we need to make a litre anyway? | 0:11:19 | 0:11:21 | |
We need about two kilograms. | 0:11:21 | 0:11:23 | |
Simon produces four types of cider, but with these Bramley apples he'll be making his dry cider. | 0:11:25 | 0:11:32 | |
First the apples are fed onto a conveyor belt | 0:11:32 | 0:11:35 | |
and passed through a scratter, which chops them up into small pieces. | 0:11:35 | 0:11:39 | |
Next, the pulp is wrapped in hessian mesh cloths, which are stacked on top | 0:11:39 | 0:11:44 | |
of each other until there's enough to make one pressing. | 0:11:44 | 0:11:48 | |
Finally, the strained juice is poured into Scottish whisky barrels made of oak, | 0:11:48 | 0:11:52 | |
where it's left to ferment and mature for a year or more. | 0:11:52 | 0:11:55 | |
So what are we trying first? | 0:11:55 | 0:11:57 | |
This is the Rough Old Wife, our dry cider. | 0:11:57 | 0:12:00 | |
Only you could think of a name like that. | 0:12:00 | 0:12:02 | |
-It is dry, isn't it? -Mm. | 0:12:07 | 0:12:08 | |
You should get a little bit of oak and a little whisky starting to come through at the end. | 0:12:08 | 0:12:13 | |
You do get the whisky! | 0:12:13 | 0:12:15 | |
-So what have we got here, a medium one? -Yep. | 0:12:16 | 0:12:19 | |
What would be your biggest seller? | 0:12:19 | 0:12:20 | |
I guess we'd say probably the medium cider. But that tends to reflect age groups as well. | 0:12:20 | 0:12:26 | |
-Right. -The older people tend to have a slightly drier palate. | 0:12:26 | 0:12:29 | |
All right. Cheers. | 0:12:29 | 0:12:31 | |
See, that's more my kind of thing. | 0:12:33 | 0:12:35 | |
-You're a younger man. -Well, -ish, -ish! | 0:12:35 | 0:12:39 | |
Cheers. | 0:12:39 | 0:12:41 | |
I have to say, it's real hats off to what Simon's done here. | 0:12:43 | 0:12:46 | |
Taking a product that used to be served to the pigs and producing a fantastic artisan product. | 0:12:46 | 0:12:52 | |
Cider makers don't care about perfectly formed apples, as it's all about great flavour. | 0:12:52 | 0:12:58 | |
So this is the next way we can all support the British apple industry. | 0:12:58 | 0:13:02 | |
Cider made from apples, that's one product that can really benefit | 0:13:02 | 0:13:05 | |
from people going into their local pub saying, "I want a real cider." | 0:13:05 | 0:13:09 | |
That's makes the difference. Why don't we all get behind it | 0:13:09 | 0:13:12 | |
and start saying we want to buy the real apple? | 0:13:12 | 0:13:14 | |
If the supermarkets don't want these apples, then I certainly do. | 0:13:15 | 0:13:20 | |
The sharpness of Simon's Bramleys will be perfect for my next recipe | 0:13:20 | 0:13:24 | |
of roast pork belly stuffed with apples and sage. | 0:13:24 | 0:13:27 | |
And for this dish you need the right type of meat. | 0:13:27 | 0:13:30 | |
What's really important with pork belly, | 0:13:30 | 0:13:33 | |
it needs to be pork that's bred to do one thing and one thing only, | 0:13:33 | 0:13:37 | |
that's sit in a field and eat, predominantly apples. Not bred to do the 100-metre hurdles, | 0:13:37 | 0:13:42 | |
i.e. have too much meat to fat on there. | 0:13:42 | 0:13:45 | |
It's got to be almost 50-50%, which this is. | 0:13:45 | 0:13:47 | |
Score the belly with a sharp blade to ensure you get great crackling. | 0:13:49 | 0:13:53 | |
Now get some really good sea salt. | 0:13:53 | 0:13:55 | |
Put plenty on the board. | 0:13:55 | 0:13:58 | |
Take the pork and place it on top of the salt, like that. | 0:13:58 | 0:14:02 | |
Now this is where you use the Bramley-style apples that we got from those orchards. Fantastic apples. | 0:14:02 | 0:14:08 | |
Now the process of putting apples, on particularly meat like pork, | 0:14:08 | 0:14:11 | |
has been around for thousands of years. | 0:14:11 | 0:14:13 | |
The Romans used to serve apples and pork. | 0:14:13 | 0:14:16 | |
They've got an element of sharpness and sharpness will cut through the fat of the meat. | 0:14:16 | 0:14:21 | |
And all I'm going to do is just grate the apple over the top of the pork, like that. | 0:14:21 | 0:14:27 | |
Add some sage, about six leaves should be enough. | 0:14:31 | 0:14:34 | |
Roll, then tie up the pork. | 0:14:34 | 0:14:38 | |
The whole idea of this is to keep the meat nice and tight while it cooks. | 0:14:38 | 0:14:42 | |
Start at one end and tie a little knot | 0:14:42 | 0:14:46 | |
in the top. | 0:14:46 | 0:14:48 | |
And you do a loop. | 0:14:48 | 0:14:50 | |
Pull the string through and you're almost lassoing. | 0:14:50 | 0:14:54 | |
And it starts to tighten up. | 0:14:54 | 0:14:55 | |
Finish off the end with a double knot and put the roll of belly on a bed of onions, ready for the oven. | 0:14:55 | 0:15:01 | |
It's important when you're doing pork like this and you want nice | 0:15:01 | 0:15:05 | |
and crispy crackling, you get the oven as hot as you can. | 0:15:05 | 0:15:08 | |
About 250 degrees centigrade. As hot as the oven will go and shock it with nothing else for about half an hour. | 0:15:08 | 0:15:14 | |
So in the meantime, I'm going to show you how to make the perfect apple accompaniment. | 0:15:14 | 0:15:20 | |
The secret, I find, with my apple sauce is brown sugar, | 0:15:20 | 0:15:24 | |
cos I think it really lends itself well to the caramelisation of the apples. | 0:15:24 | 0:15:28 | |
So get a nice hot pan on the stove first of all. | 0:15:28 | 0:15:32 | |
And then we've got our apples here. | 0:15:32 | 0:15:33 | |
Now this is what I love about apples from an orchard. This is how they should be. | 0:15:33 | 0:15:38 | |
Supermarkets would just throw these away, | 0:15:38 | 0:15:41 | |
but there's so much flavour, even though they're marked. | 0:15:41 | 0:15:44 | |
It's such a shame that apples like this are used for just cider. | 0:15:44 | 0:15:49 | |
It doesn't matter about the brown anyway, you throw the whole lot in. | 0:15:49 | 0:15:53 | |
See, look at that - proper apple. | 0:15:53 | 0:15:55 | |
Grab some of our sugar. | 0:15:59 | 0:16:01 | |
We don't like too much sugar, cos obviously you want to use | 0:16:01 | 0:16:04 | |
that sharpness to cut through the fattiness of the meat. | 0:16:04 | 0:16:08 | |
Add cinnamon and nutmeg to give it that rich, aromatic flavour, followed by the apples. | 0:16:08 | 0:16:14 | |
And keep the pan really hot so the sugar starts to caramelise. | 0:16:14 | 0:16:19 | |
Once the apples start to brown, add the cider. | 0:16:19 | 0:16:22 | |
Slightly cover the fruit and simmer for about five minutes. | 0:16:22 | 0:16:25 | |
And that's your spicy apple sauce. | 0:16:25 | 0:16:29 | |
You can allow that to go cold, stick it in a glass jar and it will last for a week. Easy as that. | 0:16:29 | 0:16:34 | |
After three hours slow roasting on a low heat, the pork should be perfect. | 0:16:35 | 0:16:41 | |
Now this is what it's all about - the end. | 0:16:41 | 0:16:44 | |
Or rather, nearly the end. | 0:16:44 | 0:16:46 | |
Check that out - nice, lovely roast pork. | 0:16:46 | 0:16:51 | |
I'm going to lift that off now. | 0:16:51 | 0:16:53 | |
This is always the chef's piece. | 0:16:55 | 0:16:59 | |
It's worth the three-hour wait! Trust me. | 0:17:03 | 0:17:07 | |
There's nothing better than roast belly pork. | 0:17:07 | 0:17:10 | |
And stuffed with those apples, it makes it even better. | 0:17:10 | 0:17:13 | |
And there you have it, my slow-roast belly pork | 0:17:15 | 0:17:18 | |
stuffed with apples and sage with a lovely spiced apple sauce. | 0:17:18 | 0:17:21 | |
I remember walking round an apple orchard for the first time when I was just a young kid. | 0:17:28 | 0:17:33 | |
The taste of a freshly picked apple was fantastic. | 0:17:33 | 0:17:36 | |
I remember it being a Russet Pippin and the flavour was very similar to pineapple. | 0:17:36 | 0:17:41 | |
But over recent years, most of our heritage varieties have almost disappeared | 0:17:41 | 0:17:45 | |
and if we don't support them, they'll be gone forever. | 0:17:45 | 0:17:48 | |
Thankfully, there is a place in Faversham that's striving | 0:17:52 | 0:17:56 | |
to keep our heritage apple trees alive, including one with a unique history. | 0:17:56 | 0:18:01 | |
Now this is the Isaac Newton fruit tree. | 0:18:01 | 0:18:04 | |
It's been around since the 17th century. It's not the actual tree, but the DNA's the same. | 0:18:04 | 0:18:09 | |
It's part of the National Fruit Collection at Brogdale Farm. | 0:18:09 | 0:18:12 | |
And it's this that's really important. | 0:18:12 | 0:18:14 | |
It's our heritage, it's our history and it's vital that we keep it going. | 0:18:14 | 0:18:20 | |
This is a real treasure trove, home to 650 different varieties of native British apple trees, | 0:18:20 | 0:18:27 | |
and for many of them, this is the only location in the world where they're still grown. | 0:18:27 | 0:18:34 | |
-Ah, Margaret. -Oh, hello, James. -How are you doing? Lovely to see you. | 0:18:34 | 0:18:38 | |
Show me some of your collection. | 0:18:38 | 0:18:40 | |
The work they do here at Brogdale is crucial if we're to keep a living link with our apple heritage. | 0:18:40 | 0:18:47 | |
And whilst I'm here, I'm hoping to pick up a couple of varieties to use in my last recipe. | 0:18:47 | 0:18:52 | |
Well, we're looking for a really special apple for you, James, | 0:18:52 | 0:18:55 | |
and this is one called Golden Noble. | 0:18:55 | 0:18:58 | |
So what's the history behind this, then? | 0:18:58 | 0:19:00 | |
Well, this was an apple that was discovered in the middle of the late 1800s. | 0:19:00 | 0:19:05 | |
-So the Victorians would cook with these? -They certainly would | 0:19:05 | 0:19:09 | |
and it was one of the well-favoured apples, | 0:19:09 | 0:19:11 | |
because it looks nice when cooked. It keeps a lovely colour. | 0:19:11 | 0:19:14 | |
-Now, it's a soft texture but quite sharp as well. -It has that little sharpness. | 0:19:14 | 0:19:19 | |
-Is there plenty of these around or not? -This is rare. You won't buy this in the shop. | 0:19:19 | 0:19:23 | |
Which is great. Even rarer now. | 0:19:23 | 0:19:26 | |
-Ballard Beauty. -That's right. And it's a beautiful little apple. -Right. | 0:19:29 | 0:19:34 | |
It is thought to have got Cox in its parentage and so it's going to have | 0:19:34 | 0:19:37 | |
-that quite nice intense flavour. -And the size of it's quite small? | 0:19:37 | 0:19:41 | |
It's a lovely small apple, which is probably why you don't see it around, | 0:19:41 | 0:19:45 | |
because it's not commercial. Small apples are not commercial. | 0:19:45 | 0:19:49 | |
This is a very odd peculiarity called Knobby Russet. | 0:19:49 | 0:19:54 | |
-Right. -You can see the Russet and you can see the knobs. | 0:19:54 | 0:19:57 | |
Right. So is this a cooking, eating apple? What is it? | 0:19:57 | 0:20:00 | |
-It is, supposedly, an eating apple. -Now, the unique thing about these... | 0:20:00 | 0:20:04 | |
Cos this is the most unusual apple I think I've ever seen. | 0:20:04 | 0:20:07 | |
If people have apple trees, don't know what it is, could they bring you a cutting? | 0:20:07 | 0:20:11 | |
Yes. They need to send us about three apples, plus some foliage and a little bit of its history. | 0:20:11 | 0:20:18 | |
And we do a very good identification service. | 0:20:18 | 0:20:20 | |
And even better, I think, you can take a little sampling of these trees home. | 0:20:20 | 0:20:25 | |
So you could actually grown your own... | 0:20:25 | 0:20:27 | |
You can. We supple a grafting service, so any one of the varieties | 0:20:27 | 0:20:30 | |
that you see in the collection that takes your fancy we can provide a new baby tree for you. | 0:20:30 | 0:20:35 | |
I'm having a bit of Knobby Russet in my back garden, that's what I'm having. | 0:20:35 | 0:20:39 | |
Brogdale isn't just steeped in history. | 0:20:39 | 0:20:42 | |
It's also using its collection and new farming techniques to help grow the apples of the future. | 0:20:42 | 0:20:47 | |
They're developing new types of trees, some with two trunks | 0:20:47 | 0:20:51 | |
and others which don't grow long branches, making them resemble vines. | 0:20:51 | 0:20:55 | |
As they need less pruning and the fruit is easier to pick, | 0:20:55 | 0:20:58 | |
this should keep the cost down for the British farmers | 0:20:58 | 0:21:01 | |
and help them compete for shelf space in the supermarkets. | 0:21:01 | 0:21:05 | |
Having been here for just one day, I've fallen in love with this place. | 0:21:05 | 0:21:08 | |
I love what Brogdale are doing. I love embracing technology and new research, | 0:21:08 | 0:21:12 | |
but for me really the true ethos of this place is in the heritage varieties. | 0:21:12 | 0:21:17 | |
650 varieties of native English apples. | 0:21:17 | 0:21:21 | |
That's almost half, just half, of what the native apple population of the UK once was. | 0:21:21 | 0:21:28 | |
And if you have got an apple tree at home, if you really think | 0:21:28 | 0:21:31 | |
you've got something peculiar and something odd and great tasting in your back garden, | 0:21:31 | 0:21:36 | |
this is the place where you can send it to and you can find out whether it's one of the 600 missing trees. | 0:21:36 | 0:21:41 | |
My last recipe is another dessert. As pastry is my passion, you'll have to forgive me. | 0:21:44 | 0:21:48 | |
I'm going to show you a show-stopping baked custard and apple tart with a spiced apple compote. | 0:21:48 | 0:21:56 | |
Now I'm using this Golden Noble here. Now it is actually quite rare. | 0:21:56 | 0:21:59 | |
There's only two of these trees in Kent, but you can use Cox's apples which are good. | 0:21:59 | 0:22:04 | |
It has a little sharp flavour to it as well, which works well with this recipe. | 0:22:04 | 0:22:08 | |
I'm going to puree this one into a tart. | 0:22:08 | 0:22:10 | |
And this Ballard Beauty that we've got here... | 0:22:10 | 0:22:12 | |
Quite a sharp-tasting apple as well. But again, you can use the same Cox's apple for this one. | 0:22:12 | 0:22:17 | |
I'm going to roast it off as a little compote on the side. | 0:22:17 | 0:22:20 | |
So first thing I'm going to do is make our pastry. Now for that I need some flour and some sugar. | 0:22:20 | 0:22:27 | |
My grandmother used to make this while watching Corrie. | 0:22:27 | 0:22:30 | |
And I can't even get close to how good she was at making it, cos she used to do it all the time. | 0:22:30 | 0:22:35 | |
But she used to rub it together in her hands and it almost dissolved when you put it in your mouth. | 0:22:35 | 0:22:40 | |
Mix together with some butter to get a fine crumb. | 0:22:40 | 0:22:44 | |
Add an egg | 0:22:44 | 0:22:46 | |
and bring together to form a dough. | 0:22:46 | 0:22:50 | |
Refrigerate that for about 20 minutes before rolling out. | 0:22:50 | 0:22:55 | |
Now I remember doing this for the first time in France when I was training as a pastry chef. | 0:22:56 | 0:23:01 | |
So you used to get a copy of the French equivalent | 0:23:01 | 0:23:05 | |
to The Sun newspaper and you used to have to read the newspaper through the pastry. | 0:23:05 | 0:23:11 | |
And until you could read it, the pastry chef wouldn't let me line the tin. | 0:23:11 | 0:23:16 | |
So get it as thin as you possibly can. | 0:23:16 | 0:23:19 | |
And to stop the pastry from breaking up, gently lay it over the tart tin | 0:23:19 | 0:23:23 | |
and carefully press it in before baking it blind for about five minutes. | 0:23:23 | 0:23:29 | |
Right, for our puree, the most important thing is to try not to make it too sweet. | 0:23:29 | 0:23:34 | |
You want that definition of custard, which is sweet, | 0:23:34 | 0:23:37 | |
although we're not putting sugar in, I'm going to use honey. | 0:23:37 | 0:23:40 | |
Place the chunks of apple in the pan with some melted butter and a touch of sugar until they soften. | 0:23:42 | 0:23:47 | |
So while that's cooking... Remember this tartlet's in two stages. | 0:23:49 | 0:23:53 | |
There's layers to it. So for this, we're going to make a cold custard. | 0:23:53 | 0:23:56 | |
Start with three whole eggs and two egg yolks. | 0:23:56 | 0:24:00 | |
We're going to add some honey. | 0:24:00 | 0:24:02 | |
And then double cream. | 0:24:05 | 0:24:07 | |
This is definitely... | 0:24:09 | 0:24:12 | |
not for the health conscious. | 0:24:12 | 0:24:13 | |
And if you're on a treadmill at this moment in time, run a bit quicker, cos the rest is coming. | 0:24:13 | 0:24:18 | |
That's it. You don't need to do anything else with that. | 0:24:21 | 0:24:24 | |
Having egg washed the pastry case, to help seal it, | 0:24:24 | 0:24:27 | |
cook for a further five minutes and then you can trim off the edges. | 0:24:27 | 0:24:31 | |
These bits here are for the chef. | 0:24:31 | 0:24:34 | |
Delicious! | 0:24:38 | 0:24:39 | |
Just like granny used to make. Homemade pastry is the best. | 0:24:39 | 0:24:44 | |
Next you can grab your puree | 0:24:44 | 0:24:46 | |
and pop the puree just in the base of your tartlet, like that. | 0:24:46 | 0:24:51 | |
Grab in some of this...lovely mixture. Carefully ladle it on. | 0:24:53 | 0:24:59 | |
And then fill the rest of it | 0:25:02 | 0:25:05 | |
while you're down here. | 0:25:05 | 0:25:06 | |
And make sure that it's really full to the brim. | 0:25:06 | 0:25:11 | |
Then gently cook it in the oven on a low heat for about an hour. | 0:25:11 | 0:25:15 | |
Now to go alongside this I thought I'd do a nice little apple compote. | 0:25:17 | 0:25:22 | |
Very simple. | 0:25:22 | 0:25:24 | |
For this I'm using the small Ballard Beauty. | 0:25:24 | 0:25:27 | |
Its intense flavour will combine perfectly with the spices in the compote. | 0:25:27 | 0:25:31 | |
In we go with a sprinkle of sugar. | 0:25:31 | 0:25:33 | |
And this will start to caramelise in the pan straightaway. I can then throw in the apples. | 0:25:33 | 0:25:39 | |
So just leave it like that. | 0:25:41 | 0:25:44 | |
And at the same time now we can add our spices. | 0:25:44 | 0:25:47 | |
I want a sensory overload of wintry flavours, so I'm using star anise, | 0:25:47 | 0:25:51 | |
ground cloves, nutmeg, vanilla and cinnamon. | 0:25:51 | 0:25:55 | |
Straightaway it smells Christmassy. | 0:25:55 | 0:25:57 | |
You can use some Armagnac brandy. | 0:25:57 | 0:25:59 | |
Perfect combination with apples. | 0:25:59 | 0:26:02 | |
Flame this. | 0:26:02 | 0:26:04 | |
It gets rid of all that alcohol straightaway. Look at that! | 0:26:04 | 0:26:11 | |
And that's it. That's your simple little apple compote done. | 0:26:11 | 0:26:15 | |
I've allowed the tart to rest in the fridge for about half an hour. | 0:26:15 | 0:26:18 | |
So here's a neat and simple tip to get it out of the tin. | 0:26:18 | 0:26:21 | |
Lift out your tartlet tin. Take something small, like that. | 0:26:21 | 0:26:25 | |
Hold it and it just falls underneath. | 0:26:28 | 0:26:31 | |
And then you can lift this off. | 0:26:31 | 0:26:34 | |
You can take a nice slice. | 0:26:34 | 0:26:37 | |
It should just fall a little bit. | 0:26:39 | 0:26:41 | |
There, look at that. That's what you're looking for. | 0:26:41 | 0:26:45 | |
Put some of your apple compote on there and then, finally... | 0:26:45 | 0:26:51 | |
Cos I did warn you lot at the gym. | 0:26:51 | 0:26:54 | |
..double cream. And then just serve that on the side. | 0:26:54 | 0:27:00 | |
And there you have my apple and custard tart with a compote of spiced apples. | 0:27:00 | 0:27:04 | |
See, Granny Smith. That's not the name of an apple, | 0:27:04 | 0:27:07 | |
that's what she was called - Granny Smith. | 0:27:07 | 0:27:09 | |
She'd be looking down on me now going, | 0:27:09 | 0:27:12 | |
"You've listened to me, lad." | 0:27:12 | 0:27:14 | |
That's delicious. | 0:27:14 | 0:27:17 | |
So how do we get people to eat more British apples? | 0:27:23 | 0:27:26 | |
We could ask the supermarkets to do more. | 0:27:26 | 0:27:28 | |
Personally, I think it's our fault. | 0:27:28 | 0:27:30 | |
It's our lack of understanding | 0:27:30 | 0:27:32 | |
about what's really great and grown right on our doorstep. | 0:27:32 | 0:27:35 | |
And if the British apple is to stand any chance of being revived, we all need to play our part. | 0:27:35 | 0:27:40 | |
And even if you don't have your own apple trees, that's no excuse. | 0:27:40 | 0:27:43 | |
Take these residents of New Ash Green in Kent, | 0:27:43 | 0:27:46 | |
who take part in a community scheme | 0:27:46 | 0:27:48 | |
which has reclaimed an ancient apple orchard within their village. | 0:27:48 | 0:27:52 | |
Their housing estate was built in the 1960s on derelict farmland | 0:27:52 | 0:27:56 | |
and the orchard remained abandoned until seven years ago. | 0:27:56 | 0:28:00 | |
I think people are really proud | 0:28:00 | 0:28:02 | |
of having such a really brilliant, traditional orchard | 0:28:02 | 0:28:05 | |
right in the heart of their village. | 0:28:05 | 0:28:07 | |
There are around 200 similar projects across the country | 0:28:07 | 0:28:11 | |
and they all provide more than just a link with the past. | 0:28:11 | 0:28:14 | |
It's not just about the physical act of picking the apples, but it's the chance of eating them afterwards. | 0:28:14 | 0:28:20 | |
And that's the important bit! | 0:28:20 | 0:28:22 | |
'So it's simple. It's up to us to protect and revive our British apples. | 0:28:22 | 0:28:26 | |
'There are many ways to support this. Support your local shop, anything that's selling British apples. | 0:28:26 | 0:28:31 | |
'Visit your local orchard. Grow a tree yourself. | 0:28:31 | 0:28:33 | |
'Cos, to be honest, if we don't support' | 0:28:33 | 0:28:36 | |
the British apple, most of this stuff is going to be gone forever. | 0:28:36 | 0:28:39 | |
So really it's down to us. | 0:28:39 | 0:28:41 | |
Now here's another Great British product | 0:28:43 | 0:28:46 | |
that's in need of a revival. | 0:28:46 | 0:28:48 | |
I'm Matt Tebbutt and there's one thing that I'm passionate about reviving. | 0:28:56 | 0:28:59 | |
It's been overlooked and overcooked for far too long. | 0:28:59 | 0:29:03 | |
But when done properly, it can be spectacular. | 0:29:03 | 0:29:05 | |
It's British mutton. | 0:29:05 | 0:29:07 | |
'Mutton has acquired a bad reputation as a tough, second-class meat when, in reality, | 0:29:07 | 0:29:12 | |
'it packs a powerful flavour that I believe is even more delicious | 0:29:12 | 0:29:16 | |
'than the more popular alternative of lamb. | 0:29:16 | 0:29:20 | |
'So as part of my revival, I'll be visiting a sheep farm to find out where that flavour comes from.' | 0:29:20 | 0:29:26 | |
Wow! Here they come. Look at them. They're amazing. | 0:29:26 | 0:29:28 | |
Well, amazing to me. You see them on a daily basis. | 0:29:28 | 0:29:31 | |
Fantastic. And, you know, these are looking well. They're ideal for mutton. | 0:29:31 | 0:29:35 | |
'I'll be getting to grips with the quality of their sheep.' | 0:29:35 | 0:29:39 | |
I feel like James Herriot. | 0:29:39 | 0:29:40 | |
'I'll be asking one of our top Indian chefs what he thinks of the British attitude to mutton.' | 0:29:40 | 0:29:45 | |
They have got something fabulous that they've been ignoring for the last six generations. | 0:29:46 | 0:29:51 | |
'And I'll also be in the revival kitchen conjuring with the exotic flavours of North Africa, | 0:29:51 | 0:29:57 | |
'as well as helping you rediscover a forgotten British classic.' | 0:29:57 | 0:30:03 | |
If that doesn't change your opinion, nothing will. | 0:30:03 | 0:30:05 | |
'As a chef, I know how wonderful and diverse mutton can be.' | 0:30:10 | 0:30:15 | |
It's good, gutsy flavours that people can recreate at home. | 0:30:15 | 0:30:19 | |
My love of mutton came from reading old-fashioned cookery books. | 0:30:19 | 0:30:22 | |
And mutton is weaved within all these pages. | 0:30:22 | 0:30:25 | |
But it deserves a place on the family dining table and I'm on a mission to go and put it back there. | 0:30:27 | 0:30:34 | |
'The definition of mutton is generally accepted to be the meat of a sheep over two years old. | 0:30:36 | 0:30:42 | |
'This makes it very different from the much younger lamb which floods our supermarket shelves. | 0:30:44 | 0:30:49 | |
'Unlike lamb, mutton is from an animal that has grazed, | 0:30:49 | 0:30:53 | |
'giving the meat a wonderful deep red colour and a succulent texture. | 0:30:53 | 0:30:58 | |
'However, our modern, fast-paced lifestyles have steered us away from our slow-cooking traditions, | 0:30:59 | 0:31:05 | |
'leaving mutton's once-proud reputation behind it.' | 0:31:05 | 0:31:10 | |
Well, isn't mutton just tough old sheep with the wool taken off? | 0:31:10 | 0:31:16 | |
'It's this opinion that I want to change. | 0:31:17 | 0:31:19 | |
'But this isn't the first time I've championed mutton. | 0:31:19 | 0:31:23 | |
'In 2004, I was involved with a mutton renaissance campaign | 0:31:23 | 0:31:26 | |
'that set out to get the nation eating this wonderful meat once more. | 0:31:26 | 0:31:30 | |
'Seven years on, and I still can't find it in my supermarket. | 0:31:30 | 0:31:33 | |
'So I want to ask the chairman of the campaign, John Thorley, what's going wrong.' | 0:31:33 | 0:31:38 | |
-Good, good, good. Right, are you going to show me some sheep? -Yep. | 0:31:38 | 0:31:41 | |
Now, John, you're a key player in the mutton renaissance | 0:31:41 | 0:31:44 | |
and I remember being part of it a few years ago | 0:31:44 | 0:31:46 | |
at the big launch, where there was a big drive | 0:31:46 | 0:31:49 | |
to get mutton back on our tables and get people eating it. | 0:31:49 | 0:31:52 | |
But I can't find it. Still after this time, I can't find it in supermarkets. | 0:31:52 | 0:31:56 | |
I can't find it in good butchers. | 0:31:56 | 0:31:58 | |
Well, there are problems with that, but what we're doing this year... | 0:31:58 | 0:32:03 | |
I mean, it's been going out to the small family butchers | 0:32:03 | 0:32:06 | |
-and those that are finding a trade, finding a demand, are actually building up their supply lines. -OK. | 0:32:06 | 0:32:11 | |
But it has been trialled recently in one of the supermarkets | 0:32:11 | 0:32:15 | |
and we'll be analysing how that's worked in the next few months. | 0:32:15 | 0:32:20 | |
So very much a sort of drip, drip effect and, hopefully, sort of build upon a solid foundation? | 0:32:20 | 0:32:25 | |
Absolutely. Well, that's what's important. | 0:32:25 | 0:32:27 | |
So, John, why should the British public be eating mutton over their regular Sunday roast? | 0:32:27 | 0:32:32 | |
Simply because, in the first place, it is a first-class meat. | 0:32:32 | 0:32:36 | |
It brings a new eating experience and people are looking for new eating experiences all the time. | 0:32:36 | 0:32:41 | |
Mutton does it. But more than that, it's vitally important for us to put income back into the sheep farms. | 0:32:41 | 0:32:47 | |
'For my first revival recipe I want to highlight how mutton is as much | 0:32:49 | 0:32:53 | |
'a part of British heritage as it is a truly tasty meat. | 0:32:53 | 0:32:57 | |
'So I'm heading to Cotswold Farm Park | 0:32:58 | 0:33:00 | |
'to meet one of our oldest breeds of sheep, the Soay.' | 0:33:00 | 0:33:04 | |
-Yeah, these are the Soay. -This is as near as we have to an original sheep bred in this country? | 0:33:04 | 0:33:08 | |
Exactly, yeah. They are really the ancestor of all British sheep. | 0:33:08 | 0:33:12 | |
You know, man would have been running around in loin cloths eating these animals. | 0:33:12 | 0:33:16 | |
You need to be used to eating game or venison | 0:33:16 | 0:33:18 | |
to enjoy the Soay, because it has a strong smell and a strong flavour. | 0:33:18 | 0:33:22 | |
Right. So it's like the connoisseur's mutton? | 0:33:22 | 0:33:24 | |
It is really I'd say, yes. | 0:33:24 | 0:33:26 | |
Obviously, you can get mutton from all the breeds. | 0:33:26 | 0:33:29 | |
It's just a meat from an animal that's mature, that's grown-up. | 0:33:29 | 0:33:34 | |
-And the Soay are great conservation grazers and part of our living heritage, part of our history. -Yeah. | 0:33:34 | 0:33:39 | |
And what people need to do is to buy into the whole idea of what mutton is. So it's a mature animal. | 0:33:39 | 0:33:46 | |
And think about not only the flavour and the deliciousness of the meat, | 0:33:46 | 0:33:49 | |
but also the provenance and where that meat has come from and that it's been around for centuries. | 0:33:49 | 0:33:55 | |
-Before you know it, it'll be on the supermarket shelves. -Yeah. They just need to try it. -Yes. | 0:33:55 | 0:34:00 | |
'So to further tempt you to try mutton, I'm going to share with you | 0:34:00 | 0:34:04 | |
'three fantastic recipes that show it off at its best.' | 0:34:04 | 0:34:07 | |
So this is a piece of Adam's Soay mutton and this is going to be a pressed and crisp breast of mutton | 0:34:07 | 0:34:14 | |
with a lovely leek and egg vinaigrette. | 0:34:14 | 0:34:17 | |
I'll put a few anchovies in there as well for a little bit of seasoning. | 0:34:17 | 0:34:21 | |
But it is delicious, don't be scared. | 0:34:21 | 0:34:22 | |
Just looking at the colour of the meat and the quality of it. | 0:34:27 | 0:34:30 | |
There's not big lumps of fat on this. | 0:34:30 | 0:34:32 | |
It hasn't got a really thick layer running along it, | 0:34:32 | 0:34:35 | |
which would indicate that this is a really well looked after beast. | 0:34:35 | 0:34:39 | |
'This belly is going to be braised in the oven with some vegetables and some stock.' | 0:34:39 | 0:34:45 | |
Now mutton stock I find quite strong, so a lamb stock or a chicken stock would be just as good for this. | 0:34:45 | 0:34:52 | |
'What I love about braising is that it gives the meat a chance to absorb all the flavours in the stock.' | 0:34:52 | 0:34:57 | |
The idea of the seasoning in the cooking liquid, it will go right the way through...the mutton, | 0:35:01 | 0:35:06 | |
rather than finishing it off. | 0:35:06 | 0:35:08 | |
Seasoning it at the end, you'll just get the top layer of salt and then you'll get the meat. | 0:35:08 | 0:35:11 | |
But in this way, it gets the flavour running right the way through. | 0:35:11 | 0:35:15 | |
'The first lesson to preparing great mutton is to allow much longer | 0:35:15 | 0:35:20 | |
'for the meat to cook and this belly is no exception. | 0:35:20 | 0:35:23 | |
'After it's been braised in a low oven for two hours, press it in the fridge overnight. | 0:35:23 | 0:35:28 | |
'In the morning, you will have a wonderfully tender piece of meat | 0:35:28 | 0:35:31 | |
'full of the flavours of the British countryside and ready to be pane-ed.' | 0:35:31 | 0:35:36 | |
The meat itself is delicious. | 0:35:39 | 0:35:41 | |
Absolutely delicious. But what you want to do, by cooking it again | 0:35:41 | 0:35:45 | |
under that extreme heat, the crispness of the crumb that you're going to get | 0:35:45 | 0:35:49 | |
and the fat melting again is just utterly delicious. | 0:35:49 | 0:35:52 | |
'Cut the flat belly into fingers | 0:35:52 | 0:35:54 | |
'and then prepare your pane mixture. | 0:35:54 | 0:35:57 | |
'I'm using breadcrumbs with a sprinkling of mustard powder.' | 0:35:57 | 0:36:01 | |
Doesn't look much at the moment, but the meat is intensely rich | 0:36:02 | 0:36:06 | |
and there is a certain degree of fat going through. | 0:36:06 | 0:36:08 | |
So the more mustardy, strong flavours you have to cut through the fat, the better. | 0:36:08 | 0:36:12 | |
'You also need a bowl of seasoned flour and another with two eggs to help the breadcrumbs stick.' | 0:36:12 | 0:36:19 | |
So using one hand, preferably, let's get the meat in the flour, finely coated. | 0:36:19 | 0:36:25 | |
Lose the excess. | 0:36:25 | 0:36:27 | |
Into the egg and then finally into the mustard crumb. | 0:36:29 | 0:36:34 | |
A very, very nice, thin coating and that's it. | 0:36:34 | 0:36:37 | |
That's all you want. | 0:36:37 | 0:36:39 | |
'The mutton is now ready for the fryer.' | 0:36:39 | 0:36:41 | |
Now this is on about 160 degrees. | 0:36:43 | 0:36:45 | |
Nothing too hot, because you don't want to burn the crumb before it gets the heat into the middle. | 0:36:45 | 0:36:51 | |
So I'm going to stick three of those in for now. | 0:36:51 | 0:36:54 | |
'The heat from the fryer will soften the mutton fat and invigorate the flavours of the braising stock.' | 0:36:54 | 0:37:00 | |
So after a few minutes, that's what you're looking for, this lovely golden brown colour. | 0:37:02 | 0:37:07 | |
OK, so whip them out and drain them off. | 0:37:07 | 0:37:12 | |
'I'm serving these delicate strips of mutton on a warm bed of leeks | 0:37:12 | 0:37:16 | |
'dressed with anchovies and a thick vinaigrette.' | 0:37:16 | 0:37:19 | |
Lamb and anchovy are a classic. Mutton and anchovy works just as well. Let's have a little bit of... | 0:37:21 | 0:37:26 | |
the vinaigrette. | 0:37:26 | 0:37:29 | |
And then on with the little mutton fingers. | 0:37:29 | 0:37:34 | |
'All you have to do now is to tuck in to a taste of history.' | 0:37:34 | 0:37:38 | |
Mm-mm! That is... | 0:37:42 | 0:37:44 | |
even though I say so myself, delicious. You've got everything. That lovely, rounded flavour | 0:37:44 | 0:37:49 | |
of the mutton. You know, it's only a sliver, | 0:37:49 | 0:37:51 | |
but it's big and it's powerful and it's rich, you know. | 0:37:51 | 0:37:54 | |
And I urge you to try this because this mutton is going to wow your friends. | 0:37:54 | 0:37:58 | |
'A huge part of my enjoyment of mutton is finding out where this great-tasting meat comes from, | 0:38:05 | 0:38:10 | |
'so that's where I'm taking my revival now.' | 0:38:10 | 0:38:13 | |
So if I want to learn more about mutton, I've got to come to the source | 0:38:13 | 0:38:16 | |
and what better place to start than right here in Wales. | 0:38:16 | 0:38:19 | |
'I'm heading just outside Mochdre in the Montgomeryshire hills | 0:38:21 | 0:38:25 | |
'to a sheep farm that has been producing mutton for generations. | 0:38:25 | 0:38:30 | |
'John and Daniel Rees have been working with sheep and enjoying mutton all their lives.' | 0:38:30 | 0:38:35 | |
Good to see you. | 0:38:35 | 0:38:36 | |
So you guys over the years must have eaten a lot of mutton. | 0:38:36 | 0:38:39 | |
We've been brought up on mutton | 0:38:39 | 0:38:41 | |
and my mother, you know, every roast would be mutton. | 0:38:41 | 0:38:43 | |
And I think the flavour that mutton offers, it's mature. | 0:38:43 | 0:38:47 | |
-And, you know, six around the table, we wanted a leg that covered us all. -Right. -And mutton could offer that. | 0:38:47 | 0:38:53 | |
-So you're advocates of pushing this... -Definitely. | 0:38:53 | 0:38:55 | |
'On this farm, mutton sales are on a par with lamb and I'm sure that's rooted | 0:38:56 | 0:39:01 | |
'in John and Daniel's passion for this forgotten meat. | 0:39:01 | 0:39:05 | |
'As Daniel heads up to seek out the flock, I'm really excited to see something | 0:39:05 | 0:39:09 | |
'that has graced this valley for centuries.' | 0:39:09 | 0:39:11 | |
Wow, here they come! Look at them. They're amazing. | 0:39:15 | 0:39:17 | |
They're amazing to me. You see them on a daily basis. | 0:39:17 | 0:39:20 | |
Fantastic. You know, these are looking well. They're ideal for mutton. | 0:39:20 | 0:39:24 | |
-You're proud of your sheep? -Oh, amazing, yeah. Fantastic. -I'll tell you... | 0:39:25 | 0:39:29 | |
They're good-looking sheep, but the terrain is beautiful, isn't it? | 0:39:29 | 0:39:32 | |
-Yeah. -It's not sort of scattered... | 0:39:32 | 0:39:35 | |
When you think about it, because it's so steep, we actually can't get them ploughed, | 0:39:35 | 0:39:40 | |
so the grasses are old. That's where the flavour comes from. | 0:39:40 | 0:39:44 | |
-They can't half move. -They can, yeah. | 0:39:44 | 0:39:46 | |
MATT CHUCKLES | 0:39:46 | 0:39:47 | |
Where are the sheep off now? | 0:39:47 | 0:39:49 | |
We'll take them down to the homestead, where we can go through | 0:39:49 | 0:39:52 | |
and see what goes for mutton and see what goes for further breeding. | 0:39:52 | 0:39:56 | |
OK. | 0:39:56 | 0:39:57 | |
'Over the last ten years, sheep numbers have fallen in Wales by a quarter | 0:39:59 | 0:40:03 | |
'and I was desperate to know what effect this has had on the quality of John's mutton.' | 0:40:03 | 0:40:09 | |
If you actually look now, there's a lot less sheep in Wales, so there's a lot more grass about | 0:40:09 | 0:40:14 | |
and therefore we're actually having better ewes. | 0:40:14 | 0:40:17 | |
-More meat on them, more fat on them. -Right. | 0:40:17 | 0:40:19 | |
So the quality of mutton has risen to a very high standard. | 0:40:19 | 0:40:22 | |
-This is the time to start eating mutton? -This is the time to start eating mutton, yeah, | 0:40:22 | 0:40:26 | |
definitely. And I tell you, it's going to push lamb aside. | 0:40:26 | 0:40:29 | |
We believe that these ewes here are some of the best mutton in the world. | 0:40:29 | 0:40:33 | |
'I want to get John to talk me through where some of our mutton cuts come from. | 0:40:33 | 0:40:38 | |
-'But to do that, I've got to get hold of a sheep.' -Right, quick! | 0:40:38 | 0:40:42 | |
I feel like James Herriot. | 0:40:51 | 0:40:54 | |
-There! -Now you've got him! | 0:40:56 | 0:40:57 | |
-You want to be able to feel the ribs a little bit. If you can't feel them, he's too fat. -Right. | 0:40:57 | 0:41:02 | |
-If you were at your restaurant, you wouldn't want that, would you? -Yeah. | 0:41:02 | 0:41:05 | |
-You want to feel... That, for me, that would be in perfect condition. -Right. | 0:41:05 | 0:41:09 | |
And then you've got your shoulder, yeah? | 0:41:09 | 0:41:10 | |
And the belly, belly meat, yeah? You've got a lot of flavour there. | 0:41:10 | 0:41:14 | |
-And then you've got your Sunday roast here...your leg. -Yeah. | 0:41:14 | 0:41:17 | |
-What we're going to do now, we're going to taste exactly how good this is. -Right, OK. Not this one. | 0:41:17 | 0:41:23 | |
-Not this one. -Good. I feel better about that. -OK. -OK, let's go. -I'll let her go. | 0:41:23 | 0:41:28 | |
Ah! I've never caught a sheep before. It's pretty amazing actually. | 0:41:28 | 0:41:32 | |
I think on the whole, I probably enjoy playing with the meat, rather than the living beast, as it were. | 0:41:32 | 0:41:38 | |
Yeah. | 0:41:38 | 0:41:40 | |
'It's on the sheep farms of Wales that so much of our mutton heritage is kept alive. | 0:41:41 | 0:41:45 | |
'John doesn't only know how to raise the perfect sheep, he also knows how to cook one, too. | 0:41:45 | 0:41:51 | |
'He's serving up some classic mutton dishes. | 0:41:54 | 0:41:57 | |
'Amongst them, a leg fillet, a mutton ham and a Welsh stew, called a cawl.' | 0:41:57 | 0:42:03 | |
That's great. | 0:42:03 | 0:42:05 | |
'For me, it's a rare treat to be having dinner with a group | 0:42:05 | 0:42:08 | |
'of family and friends who are so passionate about their produce.' | 0:42:08 | 0:42:13 | |
So, guys, what do you think needs to be done to get people eating mutton? | 0:42:13 | 0:42:18 | |
It's not just substitute lamb. It's a totally different way of cooking. | 0:42:18 | 0:42:22 | |
You have to spend time on it. | 0:42:22 | 0:42:24 | |
But the flavour you get, the taste, well worth the effort. | 0:42:24 | 0:42:28 | |
-There's no additives. -Just grass. | 0:42:28 | 0:42:31 | |
Yeah, it is. It's as healthy as you can get. | 0:42:31 | 0:42:34 | |
-Well, without sounding too romantic, I think you can taste it, can't you? The fat is so sweet. -Yeah, yeah. | 0:42:34 | 0:42:39 | |
And you know it's going to be good quality meat. | 0:42:39 | 0:42:42 | |
I haven't had any of that actually. | 0:42:42 | 0:42:44 | |
That was fantastic. That just proves to me how adaptable and accessible | 0:42:51 | 0:42:56 | |
mutton can be and that scene should be in households all across Britain. | 0:42:56 | 0:43:00 | |
Now if you've had mutton in the past, chances are it's been boiled and chances are | 0:43:03 | 0:43:08 | |
you probably haven't enjoyed it. But this is the classic British recipe that's going to change your mind. | 0:43:08 | 0:43:12 | |
It's boiled leg of mutton with caper sauce. | 0:43:12 | 0:43:15 | |
So this is the star of the show. | 0:43:17 | 0:43:19 | |
This is a leg of mutton from John and Daniel's flock. | 0:43:19 | 0:43:22 | |
Just have a look over it. If there's any lumps of fat, | 0:43:22 | 0:43:26 | |
just take those off. | 0:43:26 | 0:43:28 | |
But this is a very well looked after beast. | 0:43:28 | 0:43:31 | |
'Season the meat generously. | 0:43:31 | 0:43:34 | |
'Then place it in a large, well-buttered pot. | 0:43:35 | 0:43:38 | |
'Next, slice five white onions.' | 0:43:39 | 0:43:44 | |
So that's pretty much all the hard work over. | 0:43:44 | 0:43:46 | |
I mean, that's it. Just a few onions and then it's done. | 0:43:46 | 0:43:51 | |
And then you can stick it in the oven. | 0:43:51 | 0:43:53 | |
Nice, long, slow cooking. | 0:43:53 | 0:43:55 | |
Go out, walk the dog, go to church, whatever you want to do. | 0:43:55 | 0:43:58 | |
And then come back and dive into it. | 0:43:58 | 0:44:00 | |
'Make a simple aromatic bag from muslin. | 0:44:02 | 0:44:06 | |
'This will flavour the meat and save you hooking out the stalks once the mutton has cooked. | 0:44:06 | 0:44:10 | |
'I'm simmering the mutton in white wine, which will supply a crisp compliment | 0:44:13 | 0:44:17 | |
'to the meat's rich flavour. | 0:44:17 | 0:44:21 | |
'Then make a cartouche out of greaseproof paper.' | 0:44:21 | 0:44:24 | |
The idea of the cartouche is that it seals any flavour and any moisture in that's given off during the cooking. | 0:44:24 | 0:44:30 | |
It's going to hit the buttered cartouche and then go back down on to the meat. | 0:44:30 | 0:44:34 | |
And that's it. There's no need to bring it up on the stove. Nothing. | 0:44:34 | 0:44:38 | |
It goes into an oven, hot oven, about sort of 140 for between an hour and a half to two hours. | 0:44:38 | 0:44:45 | |
'If you thought the mutton prep was easy, then the caper sauce is even easier. | 0:44:45 | 0:44:50 | |
'Stock, cream and capers go into a pan on a medium heat.' | 0:44:50 | 0:44:54 | |
That's good. It's lovely. It's delicious, it's rich, it's velvety | 0:44:57 | 0:45:00 | |
and it's everything that you want that dish to be. | 0:45:00 | 0:45:03 | |
But, essentially, that dish is done and ready to go. | 0:45:03 | 0:45:06 | |
'Slow cooking and mutton go hand in hand and, after so little effort, I'm always stunned by the results.' | 0:45:07 | 0:45:13 | |
There, that's what you want. Lovely, lovely, lovely. | 0:45:18 | 0:45:21 | |
You can see all that juice that's been created by the onions and that white wine. | 0:45:21 | 0:45:27 | |
That's just fantastic. | 0:45:27 | 0:45:29 | |
'I'm serving the mutton with classic accompaniments of boiled potatoes tossed in mint | 0:45:29 | 0:45:35 | |
'and some red cabbage.' | 0:45:35 | 0:45:37 | |
This is just great kind of homely food. | 0:45:37 | 0:45:42 | |
It's the sort of thing I love cooking. | 0:45:42 | 0:45:45 | |
And there's the fantastic mutton. | 0:45:45 | 0:45:49 | |
It just cuts like butter. | 0:45:52 | 0:45:55 | |
And finally, a little bit of our caper sauce. | 0:45:57 | 0:46:01 | |
Let those juices kind of mingle in. | 0:46:01 | 0:46:04 | |
'Boiled mutton with caper sauce is a traditional family meal | 0:46:04 | 0:46:08 | |
'that has largely been forgotten, so I can't wait to taste this.' | 0:46:08 | 0:46:12 | |
Meltingly tender meat. | 0:46:12 | 0:46:14 | |
Mm. | 0:46:16 | 0:46:18 | |
Oh, that's good. You know, you've got the saltiness and the sharpness | 0:46:18 | 0:46:22 | |
of the capers cutting through the richness of the meat, the big, round, full-flavoured meat. | 0:46:22 | 0:46:27 | |
That's everything you could ever want in a dish. | 0:46:27 | 0:46:29 | |
So if that isn't going to change your opinion on mutton, nothing's going to. | 0:46:29 | 0:46:33 | |
What I've learnt so far on this journey, is that mutton is everything I knew it was. | 0:46:40 | 0:46:46 | |
It is a quality, heritage product that we should be embracing and celebrating and eating more of. | 0:46:46 | 0:46:53 | |
What I'm not sure, however, at the moment, is how we're going to get people to do that en masse. | 0:46:53 | 0:46:59 | |
'In search of answers, I'm going to my local town of Abergavenny | 0:46:59 | 0:47:03 | |
'and the annual food festival | 0:47:03 | 0:47:05 | |
'that draws a crowd of 37,000 people, all of them passionate about food. | 0:47:05 | 0:47:11 | |
'Most of the mutton in the UK is cooked in our ethnic communities, | 0:47:13 | 0:47:16 | |
'where it is still prized as a special and important meat. | 0:47:16 | 0:47:19 | |
'Cyrus Todiwala has been serving mutton to the masses at Abergavenny for six years.' | 0:47:20 | 0:47:26 | |
When you look at Indian cooking, because of the spices, | 0:47:26 | 0:47:30 | |
the onions, the garlic, the chilli, | 0:47:30 | 0:47:33 | |
everything else that goes into it, mutton can absorb those flavours | 0:47:33 | 0:47:37 | |
and release its own flavour back into the gravy. | 0:47:37 | 0:47:39 | |
People forget a classical korma is a Lancashire hotpot. | 0:47:39 | 0:47:43 | |
-Right. -That's the classic expression of a korma. | 0:47:43 | 0:47:45 | |
-OK. -So when you cook meat in a chunk with vegetables and potatoes in a sealed pot | 0:47:45 | 0:47:51 | |
and all the juices that ooze out and form a gravy, that's a korma. | 0:47:51 | 0:47:55 | |
A Lancashire hotpot is an ideal mutton dish. | 0:47:55 | 0:47:59 | |
So in your eyes, mutton is a key product? It's a top quality piece of meat? | 0:47:59 | 0:48:03 | |
It is top quality. And where in the world can you get as good as British? You tell me. | 0:48:03 | 0:48:08 | |
We can't. We have the best breeding grounds in the whole world. | 0:48:08 | 0:48:12 | |
I think we need to push the British public into believing | 0:48:12 | 0:48:15 | |
that they have got something fabulous that they've been ignoring for the last six generations. | 0:48:15 | 0:48:20 | |
'Cyrus's passion for mutton is infectious | 0:48:21 | 0:48:24 | |
'and, spurred on by his enthusiasm, I'm taking my revival back on the road.' | 0:48:24 | 0:48:29 | |
My next stop is the capital. | 0:48:29 | 0:48:32 | |
I'm going to see who else is cooking with mutton. | 0:48:32 | 0:48:35 | |
'Indian cooking isn't the only culture to embrace mutton. | 0:48:35 | 0:48:38 | |
'In the East End of London, Warren Richards' speciality | 0:48:38 | 0:48:43 | |
'is a Caribbean mutton curry and the locals can't get enough.' | 0:48:43 | 0:48:46 | |
How are you? Good to meet you. | 0:48:46 | 0:48:48 | |
So what makes your mutton curry so special here? | 0:48:48 | 0:48:50 | |
Why are all the City boys coming here and lapping it up? | 0:48:50 | 0:48:52 | |
It ain't broke, so I ain't fixing nothing. So I make it as it is. | 0:48:52 | 0:48:55 | |
I make it spicy. | 0:48:55 | 0:48:57 | |
The dish is spicy, so I make it spicy. And they come back for it. | 0:48:57 | 0:49:01 | |
-Where's your recipe from? -From my mum. -Oh, really? -But like, I've adapted it a little bit. | 0:49:01 | 0:49:06 | |
-What, have you made it better? -Er, no, I'm not saying that! | 0:49:06 | 0:49:10 | |
'Warren is willing to share with me the secrets of this family curry. | 0:49:10 | 0:49:15 | |
'I just hope he's told his mum.' | 0:49:15 | 0:49:17 | |
-Right, this is the mutton. It's all cut up in nice, neat pieces. -You leave it on the bone? | 0:49:17 | 0:49:22 | |
-Yeah, I leave it on the bone. You get more flavour out of that. -Yeah. | 0:49:22 | 0:49:26 | |
-What have we got here? What are these spices? -Right, I've got thyme. | 0:49:26 | 0:49:29 | |
That's a bit of tandoori powder that I put in it as well. | 0:49:29 | 0:49:34 | |
-OK. So crossing all boundaries here, aren't we? -Yeah, yeah. -Right. | 0:49:34 | 0:49:37 | |
-This is Scotch bonnet peppers that I've chopped up. -Are you putting all that in there?! | 0:49:37 | 0:49:41 | |
-I'm not going to put all that in there. -I was going to say. -No... | 0:49:41 | 0:49:44 | |
Ay carumba! | 0:49:44 | 0:49:46 | |
-How often do you have to make this? -Every day I make it, every day really. -This amount? | 0:49:46 | 0:49:50 | |
-Yeah. -Wow! Big seller then? -Yeah, it's very popular. | 0:49:50 | 0:49:53 | |
When we used to go to parties when I was younger, it would be curried goat and rice, or mutton and rice. | 0:49:53 | 0:49:58 | |
I was a human dustbin when I was younger. | 0:49:58 | 0:50:01 | |
THEY CHUCKLE | 0:50:01 | 0:50:02 | |
-Right, so we've got hot oil here. -Yeah, we've got oil. -Marinated meat. | 0:50:02 | 0:50:05 | |
Marinated, yeah. Put it in the pan. | 0:50:05 | 0:50:07 | |
-Just a bit at a time? -Yeah, a bit at a time. | 0:50:07 | 0:50:10 | |
Is that enough for now? | 0:50:10 | 0:50:11 | |
No? All right. | 0:50:13 | 0:50:15 | |
-Oh, you want it all in? -Put it all in, yeah. -OK. | 0:50:15 | 0:50:18 | |
Ordinarily, when I'm making some sort of braise or stew like this, I'd be chucking loads of wine at it. | 0:50:18 | 0:50:23 | |
-Loads of white wine or red wine. -Yeah. -Any beer in there? | 0:50:23 | 0:50:26 | |
Once you taste that, you'll know it won't need it. | 0:50:26 | 0:50:29 | |
'It's just over an hour before this Caribbean curry is ready to eat.' | 0:50:29 | 0:50:34 | |
Mm. | 0:50:36 | 0:50:37 | |
Oh, that's delicious. | 0:50:37 | 0:50:38 | |
That's how I like to cook it, just like my mum or like my nan in Jamaica would have it. | 0:50:38 | 0:50:43 | |
-It's kind of one of those dishes that transports you, yeah? -Yes, that's it. Yeah. | 0:50:43 | 0:50:47 | |
'Even in Warren's spicy curry, the flavour of the mutton is really in evidence. | 0:50:49 | 0:50:54 | |
'I love it, but I need to convince you, the Great British public.' | 0:50:55 | 0:50:59 | |
Hello. Right, I'm not going to tell you what it is. I want you to try it and tell me if you like it or not. | 0:50:59 | 0:51:04 | |
-I bet it's probably squirrel, isn't it? -There's a little bit of spice in there. | 0:51:04 | 0:51:08 | |
It's not squirrel, I can tell you that. It's delicious. We've just made it. | 0:51:08 | 0:51:12 | |
-Yeah, it tastes nice. -Yeah. -It's quite a big texture, isn't it? -Mm. | 0:51:14 | 0:51:17 | |
-Have you tried mutton? -No. -OK. Well, now you have. -Oh, is that mutton? -That is mutton. | 0:51:17 | 0:51:22 | |
-I don't think I've eaten mutton for a long time. -You like mutton? -I do, yeah. -Oh, right, brilliant! | 0:51:22 | 0:51:27 | |
-Would you have reached for mutton if you saw it on a menu? -No. -No? | 0:51:27 | 0:51:30 | |
-OK. So now perhaps you would. -Yes. | 0:51:30 | 0:51:34 | |
So there you go, not a bad result that. A few converts under my belt. | 0:51:34 | 0:51:37 | |
I love it. They were kind of impartial but some of them I think were really getting it. | 0:51:37 | 0:51:42 | |
But I'm going to go back to Warren for a bit of a top-up. | 0:51:42 | 0:51:45 | |
So this is my third and final mutton recipe. | 0:51:48 | 0:51:50 | |
Now, we've seen the Caribbean community use it a lot. The Indian community use it a lot. | 0:51:50 | 0:51:54 | |
So I'm going to be doing my North African-inspired dish. | 0:51:54 | 0:51:58 | |
This is going to be my shoulder of mutton tagine. | 0:51:58 | 0:52:01 | |
I'm using the shoulder for this dish and this is going to be perfect. | 0:52:01 | 0:52:05 | |
There's lots of connective fat and tissue going through this lovely piece of meat. By the time | 0:52:05 | 0:52:10 | |
it's finished cooking, you're going to be able to pull it away with a couple of spoons. | 0:52:10 | 0:52:14 | |
'Start by trimming off any excess fat. | 0:52:14 | 0:52:17 | |
'Once the meat is cut to a more manageable size, seal it in oil.' | 0:52:17 | 0:52:22 | |
SIZZLING | 0:52:23 | 0:52:24 | |
I first came across this dish in Marrakech, Morocco, | 0:52:26 | 0:52:31 | |
and this really is one of those classic, sort of one-pot dishes, you know. You throw it in the oven, | 0:52:31 | 0:52:37 | |
a couple of hours, bring it out, put it on the table, big bowls of couscous, or rice, | 0:52:37 | 0:52:40 | |
or some nice flatbreads and let everyone dive into it. | 0:52:40 | 0:52:43 | |
It's a really kind of communal eating experience. | 0:52:43 | 0:52:46 | |
You know, a couple bottles of wine. It just goes down a treat. | 0:52:46 | 0:52:49 | |
'When the mutton is browned, put it in a pot and add some exotic flavours of North Africa... | 0:52:51 | 0:52:56 | |
'coriander... | 0:52:56 | 0:52:58 | |
'cumin seeds... | 0:52:58 | 0:53:00 | |
'crushed garlic... | 0:53:00 | 0:53:02 | |
'and star anise, which works beautifully with mutton. | 0:53:02 | 0:53:06 | |
'Then add a few chopped onions and the rinds of some preserved lemons - | 0:53:06 | 0:53:11 | |
'a real secret for a great tagine.' | 0:53:11 | 0:53:14 | |
Take the middle out. You don't want the middle. But the edible part is...the skin. | 0:53:14 | 0:53:21 | |
It gives a lovely citrus, very mild, lemony, salty flavour. | 0:53:21 | 0:53:26 | |
'Next, add some saffron, tinned tomatoes... | 0:53:28 | 0:53:32 | |
'some stock...and two chillies.' | 0:53:32 | 0:53:36 | |
And that's going to be just enough liquid just to keep it going, | 0:53:36 | 0:53:38 | |
to keep it moist. It's not a stew, so you don't want to completely cover the meat. | 0:53:38 | 0:53:42 | |
It's a long, slow sort of braise. | 0:53:42 | 0:53:44 | |
This is just going to be a beautiful-smelling, delicious-looking | 0:53:44 | 0:53:49 | |
pot of mutton and veg, and it's going to be thickened slightly. | 0:53:49 | 0:53:53 | |
You get all those lovely aromas, those sort of North African aromas. | 0:53:53 | 0:53:57 | |
So lid on - heavy lid. | 0:53:57 | 0:53:59 | |
Two to three hours until you can just flake the meat apart. | 0:53:59 | 0:54:04 | |
'Part of the reason mutton has fallen from grace is that it doesn't fit in with the impatience of modern life. | 0:54:04 | 0:54:11 | |
'Great food doesn't always come quickly and this tagine is no different.' | 0:54:11 | 0:54:16 | |
Ah, here you go! | 0:54:16 | 0:54:18 | |
This is the best bit. | 0:54:18 | 0:54:21 | |
Oof! Wow! It's pretty hot. OK, so that's exactly what you're looking for. | 0:54:21 | 0:54:26 | |
Lots and lots of juice, flavours are fantastic, but what it needs now is just a little bit more kick. | 0:54:26 | 0:54:34 | |
'Freshly chopped mint and coriander will give this tagine a real lift.' | 0:54:34 | 0:54:39 | |
Like that. | 0:54:41 | 0:54:43 | |
Stir that around. | 0:54:43 | 0:54:46 | |
And you can smell it already. | 0:54:46 | 0:54:47 | |
'I'm serving my tagine with couscous and, in true Moroccan style, on one dish | 0:54:49 | 0:54:53 | |
'so everyone helps themselves at the table.' | 0:54:53 | 0:54:57 | |
There you go. | 0:54:57 | 0:54:59 | |
That's what you want, big slabs of meat. And you can see | 0:54:59 | 0:55:03 | |
how well it's cooked, because if you look at the bone, | 0:55:03 | 0:55:06 | |
the bone just comes away, like that. | 0:55:06 | 0:55:09 | |
That's what you want. Like that. | 0:55:09 | 0:55:12 | |
So...on with the other meat. And you can see | 0:55:12 | 0:55:15 | |
it's a pretty sizable beast. | 0:55:15 | 0:55:18 | |
So there you go. That is my North African-inspired mutton tagine. | 0:55:21 | 0:55:26 | |
'I hope my revival has inspired you to go out and start your own mutton renaissance. | 0:55:37 | 0:55:43 | |
'If you want to get hold of some, the best place to start is your local butcher. | 0:55:43 | 0:55:47 | |
'Alternatively, you could contact the sheep farms directly using one of the ever-growing number of box schemes.' | 0:55:49 | 0:55:55 | |
The advantage of a box scheme is you're able, | 0:55:58 | 0:56:00 | |
at your own convenience, at your own leisure, | 0:56:00 | 0:56:02 | |
to order online or over the phone. You can pick exactly what you want | 0:56:02 | 0:56:06 | |
without having to go into your butcher's and have it delivered to your door. | 0:56:06 | 0:56:09 | |
Just now there are few of us producing because we can | 0:56:09 | 0:56:12 | |
and we're serving the needs of a few. But, you know, | 0:56:12 | 0:56:15 | |
the general public as a whole say, "We want to start eating mutton again," more and more farmers | 0:56:15 | 0:56:19 | |
will start producing it and, again, you build that revolution where we'll have it back on the plate. | 0:56:19 | 0:56:24 | |
For me, this has been a real journey of a much misunderstood meat and, you know, | 0:56:26 | 0:56:31 | |
it's versatile, it's delicious when it's done properly | 0:56:31 | 0:56:34 | |
and it's out there, so you can all get it. | 0:56:34 | 0:56:36 | |
And it's high time we took it out of the 19th-century cookery books and put it on our tables today! | 0:56:36 | 0:56:42 | |
Subtitles by Red Bee Media Ltd | 0:57:03 | 0:57:06 |