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-Some of the best British produce is under threat. -At the mercy of foreign invaders. -And food fashion. | 0:00:02 | 0:00:07 | |
-Produce around for centuries. -Could die out within a generation. | 0:00:07 | 0:00:12 | |
-So together we're on a mission. -To save it! | 0:00:12 | 0:00:15 | |
We'll tell you how to find it, grow it and cook it. | 0:00:15 | 0:00:19 | |
-And put sensational British produce. -Back on the food map. | 0:00:19 | 0:00:24 | |
My name is Gary Rhodes and I'm passionate about a fruit that is so often misunderstood | 0:00:56 | 0:01:02 | |
and not recognised as one of our great British ingredients - the British tomato. | 0:01:02 | 0:01:08 | |
Now there's no denying we love tomatoes. We buy 500,000 tons of them every year, | 0:01:08 | 0:01:16 | |
but 70% of these are shipped in from as far as Israel and Morocco, | 0:01:16 | 0:01:20 | |
leaving the British tomato grower in the cold. | 0:01:20 | 0:01:23 | |
I fell in love with tomatoes as a little boy at the corner shop, where it was all British tomatoes. | 0:01:23 | 0:01:31 | |
That was all we had. There were no super airliners flying them in. | 0:01:31 | 0:01:36 | |
They were true home-grown, soft, they were ready to eat. | 0:01:36 | 0:01:40 | |
'I'm going to try to revive the fate of the great British tomato. | 0:01:40 | 0:01:44 | |
'I'll be meeting a grower who's turning waste into watts.' | 0:01:44 | 0:01:49 | |
Not just British. This is a true green tomato. | 0:01:49 | 0:01:53 | |
'Rediscovering the incredible shapes and sizes we could be tucking into.' | 0:01:53 | 0:01:57 | |
-We grow 63 varieties. -63?! -Some of the older ones are 100 years old. | 0:01:57 | 0:02:03 | |
'And what better way to honour the good old British tom than a three-course menu | 0:02:03 | 0:02:08 | |
'with a show-stopping tomato pudding.' Oh, look at that. | 0:02:08 | 0:02:13 | |
It's really quite odd. All I'm eating here is sweet tomato. | 0:02:13 | 0:02:17 | |
'In the UK, this juicy little fruit has been demoted to an everyday ingredient, | 0:02:21 | 0:02:27 | |
'available 365 days a year.' | 0:02:27 | 0:02:30 | |
I couldn't tell you their season. | 0:02:30 | 0:02:32 | |
I buy tomatoes all year round. | 0:02:32 | 0:02:35 | |
Out of season, you've got no choice. You've got to buy Spanish-grown or Dutch-grown. | 0:02:35 | 0:02:42 | |
We just put them in the trolley. We don't mind where they come from. As long as they're tasty. | 0:02:42 | 0:02:49 | |
'Only 30% of the tomatoes we eat are home-grown, a fact that sadly says it all. | 0:02:49 | 0:02:55 | |
'I've travelled to Barnham, home of one of our largest tomato growers, | 0:02:55 | 0:02:59 | |
'to find out where we're going wrong.' | 0:02:59 | 0:03:02 | |
From the general public's point of view, a tomato is a tomato. | 0:03:02 | 0:03:07 | |
It's deep red, it maybe has a little bit of different texture or shape or size about it, | 0:03:07 | 0:03:13 | |
but really where it's from does that bother our public? | 0:03:13 | 0:03:17 | |
I hope so, because we're very proud of the product that we grow as British growers. | 0:03:17 | 0:03:24 | |
A lot of the imported tomatoes are a little bit cheaper. | 0:03:24 | 0:03:28 | |
-How are we going to counter that? -We've got to get the consumer to recognise the investment that goes in | 0:03:28 | 0:03:35 | |
to make British tomatoes the best. | 0:03:35 | 0:03:38 | |
Literally, it's millions of pounds that are invested before the first tomato is even picked. | 0:03:38 | 0:03:44 | |
We've got to make sure the consumer recognises what British represents. | 0:03:44 | 0:03:49 | |
It's fresh. It can be picked within 24, 48 hours and be on your plate. That is fantastic. | 0:03:49 | 0:03:56 | |
Are we buying because of some kind of shelf-life here? Because imported last an extra week or more? | 0:03:56 | 0:04:02 | |
It should be the other way round. | 0:04:02 | 0:04:04 | |
If product is travelling from Spain, from Italy, the Canaries and takes four, six, seven, eight days, | 0:04:04 | 0:04:12 | |
it has less of a shelf life. Buying British guarantees a better shelf life. | 0:04:12 | 0:04:18 | |
It can be picked, packed, in the store within 24 hours. | 0:04:18 | 0:04:22 | |
I want to know how we can take all of this, show it off and sell it. | 0:04:22 | 0:04:27 | |
Tomato production actually starts towards the end of February. | 0:04:27 | 0:04:31 | |
And we finish at the end of October, so it is a long season. | 0:04:31 | 0:04:35 | |
But May is a key time for us. | 0:04:35 | 0:04:37 | |
We actually have British Tomato Week which kicks off in May every single year. | 0:04:37 | 0:04:43 | |
It's when volumes are at their highest. If we get supermarket support to push that even more, | 0:04:43 | 0:04:50 | |
it'll be a huge benefit for us, the consumer and the supermarkets. | 0:04:50 | 0:04:54 | |
I'll only buy tomatoes during that British season. | 0:04:54 | 0:04:59 | |
This is the message I want to get across. | 0:04:59 | 0:05:02 | |
'We need to pay a little bit extra for a premium ingredient | 0:05:02 | 0:05:08 | |
'and savour British tomatoes when they're at their best.' | 0:05:08 | 0:05:12 | |
Now you've seen where they're from, I want to show you what we can do. | 0:05:14 | 0:05:18 | |
It's incredible. Here I am making an Italian dish | 0:05:22 | 0:05:26 | |
to show off the great British tomato, but I think the British can do just as well, if not better. | 0:05:26 | 0:05:32 | |
'My version uses beautifully sweet British plum tomatoes and I'm oven-roasting them | 0:05:32 | 0:05:39 | |
'to intensify their already amazing flavour.' | 0:05:39 | 0:05:43 | |
Let's take a bowl. There's one or two flavours I want to add to it. | 0:05:43 | 0:05:48 | |
'First, thyme - two or three little sprigs.' It's there to enhance, to add something. | 0:05:48 | 0:05:54 | |
A hint of garlic. | 0:05:54 | 0:05:56 | |
Just lightly press these on the board. | 0:05:56 | 0:06:01 | |
And they become that little bit easier to peel. | 0:06:01 | 0:06:05 | |
'Use as much or as little as you like.' | 0:06:05 | 0:06:08 | |
There's plenty in there. | 0:06:10 | 0:06:12 | |
Now, other things to add: some icing sugar here. | 0:06:12 | 0:06:16 | |
'A generous pinch to bring out the tomatoes' natural sweetness.' | 0:06:16 | 0:06:21 | |
Some sea salt. | 0:06:21 | 0:06:23 | |
A twist of black pepper. | 0:06:25 | 0:06:28 | |
And I'm going to add just a touch of olive oil. This is extra virgin. | 0:06:30 | 0:06:34 | |
It adds quite a lot to this dish. | 0:06:34 | 0:06:37 | |
That's how simple this dish is. | 0:06:39 | 0:06:41 | |
'These fragrant little toms will be the star of my salad. | 0:06:41 | 0:06:46 | |
'I just need to pop them into a low oven for 20 minutes.' | 0:06:46 | 0:06:50 | |
So while they're cooking, I want to make a dressing also using the tomatoes. | 0:06:50 | 0:06:57 | |
These look fabulous here. Really rich, beautiful to eat. | 0:06:57 | 0:07:01 | |
And all I want to do is literally chop them up, quarter them roughly like this. | 0:07:01 | 0:07:08 | |
This is what I love about really good cooking. It can be so simple. | 0:07:08 | 0:07:13 | |
There's so much intense flavour here. It needs very little. That's the beauty of British ingredients, | 0:07:13 | 0:07:20 | |
particularly these tomatoes. 'All I'm going to do is get them in a blender | 0:07:20 | 0:07:25 | |
'with a couple of their sun-dried cousins for added depth. | 0:07:25 | 0:07:30 | |
'Give them a blitz. | 0:07:32 | 0:07:34 | |
'And push them through a sieve so I'm left with a smooth, rich tomato puree.' | 0:07:37 | 0:07:43 | |
Look at that. | 0:07:45 | 0:07:47 | |
A couple of other bits and pieces to add - English mustard is nice, | 0:07:47 | 0:07:52 | |
but a little bit too harsh for the tomato. I'm going for Dijon, which still gives strength of flavour, | 0:07:52 | 0:07:58 | |
but not too strong or powerful. | 0:07:58 | 0:08:01 | |
'Then a couple of teaspoons of red wine vinegar, | 0:08:01 | 0:08:05 | |
'a dash of sugar, | 0:08:05 | 0:08:07 | |
'a pinch of salt, then pepper | 0:08:07 | 0:08:11 | |
'and some extra virgin olive oil.' | 0:08:11 | 0:08:13 | |
I'm also going to add to it a little touch of sesame oil. Not essential, | 0:08:13 | 0:08:19 | |
but it does add that nutty bite. | 0:08:19 | 0:08:22 | |
'And, finally, the tomato puree. | 0:08:24 | 0:08:27 | |
'20 minutes later and our oven-roasted tomatoes are ready.' | 0:08:28 | 0:08:33 | |
There we are. That has such a great flavour and all we've done is warm them. | 0:08:33 | 0:08:39 | |
'What they need now is a bed of creamy British mozzarella, | 0:08:39 | 0:08:43 | |
'a drizzle of the nutty tomato dressing, | 0:08:43 | 0:08:48 | |
'a squirt of fragrant basil oil | 0:08:48 | 0:08:50 | |
'and a scattering of baby basil leaves.' That's it. Very simple. | 0:08:52 | 0:08:58 | |
Very flavoursome. That is a British tomato and mozzarella salad. | 0:08:58 | 0:09:03 | |
'I'm on a journey to rediscover the virtues of the British tomato, | 0:09:09 | 0:09:13 | |
'an ingredient I should find here.' | 0:09:13 | 0:09:16 | |
This is New Covent Garden Market where they turn over £11 million of fruit and veg every week. | 0:09:16 | 0:09:23 | |
'With over 200 wholesalers supplying Michelin-starred restaurants to local cafes | 0:09:24 | 0:09:31 | |
'it's the perfect place to find out why we're not growing British.' | 0:09:31 | 0:09:35 | |
This is more than a surprise. You don't expect to see this from home-grown, do you? | 0:09:35 | 0:09:41 | |
It's just a wonderful collection. It's incredible. As far as I'm concerned, if I'm looking at that, | 0:09:41 | 0:09:48 | |
-I have just bought these from a Sicilian market. -Yeah. | 0:09:48 | 0:09:52 | |
-It has that kind of shape about it, but these are from our own soils. -Yeah, absolutely. | 0:09:52 | 0:09:58 | |
'Not known for our good weather, we have to grow our tomatoes in greenhouses | 0:09:58 | 0:10:04 | |
'that require heat and irrigation, making them more expensive.' | 0:10:04 | 0:10:08 | |
What can we do to really help and support the British grower? | 0:10:08 | 0:10:14 | |
If you went back 10 or 15 years ago, there was a lot of small, independent growers on the south coast, all over. | 0:10:14 | 0:10:20 | |
Unfortunately, the price just hasn't gone up. We have all the cheaper imports from primarily Holland | 0:10:20 | 0:10:28 | |
and they seem to get cheaper every year and the small independent English grower can't keep up. | 0:10:28 | 0:10:34 | |
For me it's like an investment. What it's going to supply you with some of your greatest culinary memories. | 0:10:34 | 0:10:42 | |
Just those extra few pennies to buy ingredients like this. This is a chef's dream. | 0:10:42 | 0:10:49 | |
'But a dearer price tag isn't the only side effect to greenhouse growing. | 0:10:49 | 0:10:54 | |
'The heat needed costs the environment, too, | 0:10:54 | 0:10:58 | |
'resulting in British tomatoes having a higher carbon footprint, | 0:10:58 | 0:11:02 | |
'a problem John and Caroline Jones are tackling head-on at their farm in Hertfordshire.' | 0:11:02 | 0:11:08 | |
-What is it like being a British tomato grower? -It's not easy. | 0:11:08 | 0:11:13 | |
Production costs are going up, supermarkets in general are trying to squeeze the price, | 0:11:13 | 0:11:19 | |
these structures you see behind, we have to heat these the whole long season, even in the summer. | 0:11:19 | 0:11:25 | |
-These are heated throughout the year? -In the summer as well. | 0:11:25 | 0:11:29 | |
We need a slight amount of heat going through the pipes. | 0:11:29 | 0:11:34 | |
-But this must be very costly. -It is. Very. | 0:11:34 | 0:11:39 | |
'But they've found a revolutionary way to reduce their costs and their carbon footprint | 0:11:39 | 0:11:44 | |
'and it could change the fate of the British tomato industry.' | 0:11:44 | 0:11:49 | |
I didn't expect to see this! | 0:11:49 | 0:11:52 | |
That is incredible. | 0:11:52 | 0:11:54 | |
-So this is what is creating your electricity? -This is the waste vegetables | 0:11:54 | 0:12:00 | |
that powers our turbines. | 0:12:00 | 0:12:03 | |
I am in a state of shock. I cannot believe it. There are so many. | 0:12:03 | 0:12:09 | |
All these great flavours sitting here. And it just goes to show how much wastage there is | 0:12:09 | 0:12:15 | |
-with great food. -There is, but we're putting it to very good use. -Absolutely, absolutely. | 0:12:15 | 0:12:21 | |
'It's a unique system that converts rotting fruit and veg from markets like Spitalfields | 0:12:21 | 0:12:27 | |
'into green electricity to heat their greenhouses. And what's even more incredible | 0:12:27 | 0:12:33 | |
'is they did it all themselves.' | 0:12:33 | 0:12:35 | |
-It sounds so simple. Is it that easy? -Absolutely not! | 0:12:35 | 0:12:39 | |
It's been a real trial and tribulation over the last 5 years. We're nearly there now. | 0:12:39 | 0:12:46 | |
We are making methane gas and generating electric and heating our nursery, | 0:12:46 | 0:12:51 | |
but there's been several divorces on the way! | 0:12:51 | 0:12:55 | |
'All this for the humble British tomato. And to think everything from the hot water | 0:12:55 | 0:13:00 | |
'to the CO2 pumped in to enrich the atmosphere has come from that waste fruit and veg.' | 0:13:00 | 0:13:07 | |
And here is the end result. Beautiful British tomatoes. | 0:13:07 | 0:13:11 | |
-Not just a British tomato. This is a true green tomato. -It could be said. | 0:13:11 | 0:13:16 | |
-Stunning. Look at the richness and the colour on that. -Superb. -We've done everything we can | 0:13:16 | 0:13:24 | |
-to reduce our carbon footprint to a minimum. -Stunning. | 0:13:24 | 0:13:27 | |
It's sweet, it's wonderful. Look at all those rich juices. | 0:13:27 | 0:13:32 | |
And the colour of the flesh is stunning. | 0:13:32 | 0:13:36 | |
That is where we win over an imported tomato. | 0:13:36 | 0:13:40 | |
We can allow these to stay on the plant until we get that fantastic red colour and all its flavour, | 0:13:40 | 0:13:47 | |
-whereas imports are picked so far in advance, they're green... -Days and weeks in advance. | 0:13:47 | 0:13:53 | |
So it's very hard, it doesn't develop that full richness. But that's what I'm tasting here. | 0:13:53 | 0:14:00 | |
'What an inspirational couple. They really are setting an example to the rest of the industry | 0:14:00 | 0:14:07 | |
'and I can't wait to show off their produce in the Revival kitchen.' | 0:14:07 | 0:14:12 | |
So for my second recipe, | 0:14:12 | 0:14:14 | |
I've chosen, of course, John and Caroline's lovely, rich, sweet tomatoes. | 0:14:14 | 0:14:20 | |
And to go with them, an equally sweet fish - salmon. Absolutely delicious. | 0:14:20 | 0:14:25 | |
'These tomatoes are so delicious, they hardly need any cooking. | 0:14:31 | 0:14:36 | |
'All I've done is blanch them in hot water to remove the skin and seeds.' | 0:14:36 | 0:14:41 | |
That's the beauty I found with John and Caroline's tomatoes. | 0:14:41 | 0:14:45 | |
Even in its totally raw state, with skin and seeds, it was wonderful. Absolutely wonderful. | 0:14:45 | 0:14:50 | |
Now you'll notice I'm being quite generous with these. | 0:14:50 | 0:14:55 | |
If you've got something as tasty as this, enjoy it. | 0:14:55 | 0:14:59 | |
'I'm going to warm them through with a handful of juicy grey shrimps and then plenty of chopped herbs, | 0:15:00 | 0:15:06 | |
'added at the end, so they keep their exquisite taste and texture. With a beautiful fillet of salmon.' | 0:15:06 | 0:15:13 | |
Easy to cook, only takes minutes. That's the great thing with this dish. It's very quick to cook. | 0:15:13 | 0:15:20 | |
'If you want to cook it perfectly every time, dust the fish with flour to prevent it from sticking | 0:15:21 | 0:15:27 | |
'and resist the temptation to season until halfway through.' | 0:15:27 | 0:15:32 | |
If you start throwing salt in now, it can draw some juices from it. | 0:15:32 | 0:15:37 | |
Then it begins to stew in the pan rather than fry. | 0:15:37 | 0:15:41 | |
'I'm serving spinach with it, simply thrown in the pan with a knob of butter.' | 0:15:41 | 0:15:47 | |
These are actually going to steam. | 0:15:47 | 0:15:50 | |
'As soon as the salmon starts to turn pink, it's safe to season it.' | 0:15:50 | 0:15:54 | |
A touch of table salt is all I'm using here. Again, that twist of pepper on top. | 0:15:54 | 0:16:00 | |
So the spinach is cooked. Let's get rid of that pan. Let's look at the salmon now. | 0:16:04 | 0:16:10 | |
You can see how far that line has come up the side of the fish, telling me it's almost ready. | 0:16:10 | 0:16:16 | |
'All I need to do now is add a knob of butter and a squeeze of lemon juice to moisten the fish. | 0:16:18 | 0:16:24 | |
'And then heat up the little grey shrimps.' | 0:16:25 | 0:16:29 | |
What you don't want to do is fry them. Fry them and they toughen. That's not what we're after. | 0:16:29 | 0:16:36 | |
Next our tomatoes. Let's throw some nice tomatoes in there so they can warm as well. | 0:16:36 | 0:16:42 | |
Plenty of them. | 0:16:42 | 0:16:45 | |
'And, lastly, a handful of chopped herbs for flavour and colour. I'm using chervil, tarragon and chives. | 0:16:46 | 0:16:52 | |
'And it's as simple as that.' | 0:16:52 | 0:16:55 | |
Look at the fish. You can still see how soft that is. | 0:16:55 | 0:17:00 | |
Still slightly pink in the centre which means it's retained lovely juices, maximum flavour | 0:17:00 | 0:17:06 | |
and that lovely sweetness which is going to accompany the wonderful, wonderful tomatoes. | 0:17:06 | 0:17:12 | |
'Just pop the fish on a bed of spinach. | 0:17:14 | 0:17:17 | |
'And spoon on the warm tomato and shrimp.' | 0:17:18 | 0:17:22 | |
Very simple dish, but it holds so much sort of character and flavour. | 0:17:22 | 0:17:28 | |
The strength of tomato is really quite phenomenal. You can almost smell the sweetness. | 0:17:28 | 0:17:34 | |
Right. Let's tuck in. | 0:17:35 | 0:17:37 | |
Now you can still see... What did I say? That little pink left in the salmon itself. | 0:17:39 | 0:17:44 | |
Wonderful and moist. | 0:17:44 | 0:17:46 | |
Mm. | 0:17:51 | 0:17:52 | |
That holds quite a melting experience. The softness of the fish, | 0:17:55 | 0:18:01 | |
the gentle little bite of the lovely shrimp, | 0:18:01 | 0:18:04 | |
but the real maximum flavour is found from the British tomato. | 0:18:04 | 0:18:09 | |
Quite sensational. | 0:18:09 | 0:18:12 | |
'Our love affair with tomatoes has always been about much more than just eating them, | 0:18:15 | 0:18:21 | |
'something I'm keen to explore further at Audley End Organic Kitchen Garden in Essex | 0:18:21 | 0:18:28 | |
'where they keep the Victorian appetite for variety alive.' | 0:18:28 | 0:18:32 | |
The Victorians had a strange attitude towards tomatoes. They were newish. | 0:18:32 | 0:18:37 | |
They grew them, but wouldn't eat them. They believed them poisonous. | 0:18:37 | 0:18:41 | |
-Really? -Yeah. They grew them as ornamentals and would show them off to their friends. | 0:18:41 | 0:18:47 | |
Somehow they crossed over and began eating them. | 0:18:47 | 0:18:50 | |
'And thanks to their experimentation, a wealth of British varieties were born, | 0:18:50 | 0:18:56 | |
'some resurrected here.' | 0:18:56 | 0:18:58 | |
-We grow 63 varieties of tomato. -63?! -Yes. | 0:18:58 | 0:19:02 | |
-Oh, my goodness, me! -Like a food shop. -This is phenomenal! Are these all British? -The majority are. | 0:19:04 | 0:19:11 | |
-There are one or two Americans, but most of them are British. -How old are these? | 0:19:11 | 0:19:17 | |
Some are almost 100 years old. | 0:19:17 | 0:19:19 | |
'It's taken Mike over a decade of careful growing to bring these Victorian varieties back to life | 0:19:19 | 0:19:25 | |
'and he's done it with the help of the Heritage Seed Library, a charity conserving rare seeds.' | 0:19:25 | 0:19:32 | |
-A classic is Auntie Madge's. -Oh, the little sort of plums? | 0:19:32 | 0:19:36 | |
-Baby plums. -That was found in the corner of someone's potting shed | 0:19:36 | 0:19:40 | |
and was sent to the seed library. The real name has long been lost, | 0:19:40 | 0:19:45 | |
-so they gave it the name Auntie Madge's so we'll stay with that. -Absolutely. You're supporting it. | 0:19:45 | 0:19:51 | |
There are many, many... Plumpton King, Earl of Edgecombe. | 0:19:51 | 0:19:57 | |
These are all from certain farms, certain families who sent them in? | 0:19:57 | 0:20:02 | |
Yes. Some are straight from nurseries. Others have been found in granddad's garden | 0:20:02 | 0:20:08 | |
-in a box or a drawer. That's the beauty of the seed library. -I'd love to try one. | 0:20:08 | 0:20:15 | |
-There's a lovely red one there. -One of these? -Take that nice one. -This is called Welsh Farmer Laws. | 0:20:15 | 0:20:21 | |
Look at that. Beautiful. | 0:20:21 | 0:20:24 | |
And actually you smell that... | 0:20:24 | 0:20:27 | |
It smells so beautiful and rich. Absolutely wonderful. | 0:20:27 | 0:20:31 | |
That'll be quite sweet, I imagine. I'll let you know. | 0:20:31 | 0:20:35 | |
Look at the colour on it. | 0:20:35 | 0:20:38 | |
Ohh... | 0:20:38 | 0:20:40 | |
That is quite immense in its flavour. Absolutely stunning to eat. | 0:20:41 | 0:20:46 | |
-Should we be encouraging more and more people to grow their own? -Definitely. I'll show you how. | 0:20:46 | 0:20:52 | |
That's a good start. | 0:20:52 | 0:20:55 | |
-Pop it there. -There he goes. -You've partly eaten it, but left us some to work with. | 0:21:00 | 0:21:06 | |
All you really need to do is simple. We've a sheet of kitchen paper. Go after the individual seeds | 0:21:06 | 0:21:12 | |
and just let them dry on the paper. Store them in an envelope, somewhere relatively dry for wintertime. | 0:21:12 | 0:21:19 | |
It's incredible just seeing this because it's given me inspiration. | 0:21:19 | 0:21:23 | |
I hope it gives everybody watching and seeing this equal inspiration to start growing our own. | 0:21:23 | 0:21:30 | |
'Even if you don't have a garden, you can still get involved. | 0:21:30 | 0:21:35 | |
'Take the residents of Brighton and Hove. They've set up a community vegetable plot in the local park, | 0:21:35 | 0:21:41 | |
-'which is run by volunteers.' -Over 100 people | 0:21:41 | 0:21:45 | |
have asked to be involved or given a few hours to help. | 0:21:45 | 0:21:49 | |
One of our gardeners is growing two dozen varieties of tomatoes. | 0:21:49 | 0:21:53 | |
That's the San Marzano, a plum variety like you find in your tins. | 0:21:53 | 0:21:59 | |
We try to grow things people might not think of growing, something new. | 0:21:59 | 0:22:04 | |
These are a black cherry. It's supposed to be the sweetest tomato you can get. | 0:22:04 | 0:22:11 | |
To plant a seed and wait a few months until food is ready to be eaten, that's really rewarding. | 0:22:11 | 0:22:17 | |
This actually came from a shop last year and I liked it so I kept the seeds. | 0:22:17 | 0:22:24 | |
And grew them this year. | 0:22:24 | 0:22:27 | |
'They also organise allotment shares so neighbours with no outside space can muck in and share the harvest.' | 0:22:28 | 0:22:36 | |
-They're one of the... -The main thing you look forward to. -Our own tomatoes! | 0:22:36 | 0:22:43 | |
One of the plants was really big. My little boy thought that was amazing. | 0:22:43 | 0:22:48 | |
'They even encourage local businesses like this restaurant in the centre of Brighton | 0:22:48 | 0:22:54 | |
-'to make the most of whatever space they've got.' -This is our bin alley. | 0:22:54 | 0:22:58 | |
I started these off in my little back garden in a plastic greenhouse, then brought them here. | 0:22:58 | 0:23:05 | |
They've shot up the wall. I've got some big beef tomatoes that will make fantastic chutney. | 0:23:05 | 0:23:11 | |
These little tomatoes garnish my salads. If you can say you've done something on the premises | 0:23:11 | 0:23:18 | |
and it's literally come off the vine, it's such a good story to tell customers. | 0:23:18 | 0:23:23 | |
For my final recipe, I'm going to make a dessert. | 0:23:25 | 0:23:30 | |
That really will show you how versatile these tomatoes are. | 0:23:30 | 0:23:34 | |
Let's face it, they are a fruit. | 0:23:34 | 0:23:36 | |
I thought they must work in a pudding. This one's going to be a little different. | 0:23:36 | 0:23:42 | |
Where are the white tomatoes from? From here. | 0:23:48 | 0:23:51 | |
Just look. They're giving wonderfully. Almost that slightly overripe stage. | 0:23:51 | 0:23:59 | |
They'll be quite sensational, giving me a lot of juice to make that white in the sorbet. | 0:23:59 | 0:24:06 | |
'A kilo of these plump tomatoes should give me about a pint of juice. | 0:24:06 | 0:24:13 | |
'Just chop them roughly and pop them in a blender, stopping and starting so as not to overwork them.' | 0:24:13 | 0:24:20 | |
You can see this looseness. | 0:24:21 | 0:24:24 | |
That red will all be left behind and it's the pure white juice that you're going to extract. | 0:24:24 | 0:24:30 | |
'And I'm going to do this by pouring the chopped tomatoes through a piece of muslin. | 0:24:31 | 0:24:37 | |
'It will take some time to drip through, but it's worth it. | 0:24:37 | 0:24:41 | |
'You can use the pulp for soups or pasta sauces.' | 0:24:41 | 0:24:46 | |
Once it's all dripped through, you can see that slight little tone in it of the tomato. | 0:24:47 | 0:24:53 | |
Almost a kind of yellow, if you like. An orangey-yellow. | 0:24:53 | 0:24:57 | |
But that is white tomato liquor. | 0:24:57 | 0:25:00 | |
The next thing I'm going to make with it is, of course, the base. It won't make a sorbet on its own. | 0:25:00 | 0:25:07 | |
'Simply dissolve some liquid glucose in a pan with some caster sugar. | 0:25:07 | 0:25:12 | |
'Add the tomato water and leave to cool.' | 0:25:13 | 0:25:17 | |
You need to add that sweetness to prevent it setting like a big block of ice. | 0:25:17 | 0:25:22 | |
While that's happening, I'll make the actual almond pudding itself. | 0:25:22 | 0:25:27 | |
'It's a simple sponge mix made entirely in the food processor | 0:25:27 | 0:25:31 | |
'that starts with the dry ingredients, including almonds, | 0:25:31 | 0:25:35 | |
'and some digestive biscuit crumbs to give it texture | 0:25:35 | 0:25:40 | |
'and room-temperature butter.' | 0:25:40 | 0:25:42 | |
It's so quick and easy. Every single ingredient in together. | 0:25:42 | 0:25:47 | |
'To end, add the wet ingredients, namely three eggs, | 0:25:47 | 0:25:51 | |
'which once blitzed into a soft runny batter is simply poured into moulds.' | 0:25:51 | 0:25:58 | |
You want to fill them probably about two-thirds, three-quarters full. | 0:25:59 | 0:26:03 | |
Now straight into the oven. 140 degrees. | 0:26:03 | 0:26:07 | |
And we're going to leave these now for about 15 or 20 minutes. On they go. | 0:26:07 | 0:26:13 | |
Right. Let's finish off now our sorbet mix. | 0:26:13 | 0:26:17 | |
Let's have a little stir. | 0:26:17 | 0:26:19 | |
You certainly can't hear the little grains of sugar in there so you know it's absolutely ready. | 0:26:21 | 0:26:26 | |
'Once it's cooled, pour it into an ice cream machine to churn to the right consistency | 0:26:26 | 0:26:33 | |
'and pop it into the freezer to set.' | 0:26:33 | 0:26:36 | |
If you don't have an ice cream or sorbet machine, don't worry. | 0:26:36 | 0:26:40 | |
Set it, as a block, and then put it into a food processor to create that very thick slush. | 0:26:40 | 0:26:47 | |
Refreeze it and you'll have an ice cream. | 0:26:47 | 0:26:51 | |
Let's have a look at the sponges. | 0:26:51 | 0:26:53 | |
Here, let me show you these. | 0:26:54 | 0:26:57 | |
I think they look lovely. | 0:26:57 | 0:27:00 | |
Slightly soft in the centre. | 0:27:00 | 0:27:02 | |
You can see just getting that little colour around the outside. | 0:27:02 | 0:27:07 | |
And we've got the sorbet. Now this is how it got its title | 0:27:07 | 0:27:12 | |
of white tomato sorbet. You can see it's firmed up just enough. | 0:27:12 | 0:27:19 | |
Let's have a little taste. Take a clean spoon. | 0:27:19 | 0:27:23 | |
And we can just... Look at that. | 0:27:23 | 0:27:25 | |
It's really quite odd because all I'm eating here is sweet tomato. | 0:27:29 | 0:27:34 | |
It's almost got a strawberriness. | 0:27:34 | 0:27:36 | |
It's absolutely delicious. | 0:27:36 | 0:27:39 | |
So, without burning myself, let's see if we can pop one of these... There we are. | 0:27:39 | 0:27:45 | |
Take that out of the mould. | 0:27:45 | 0:27:48 | |
There you have a lovely sponge. | 0:27:48 | 0:27:51 | |
'I'm serving this with a tangy lime syrup that soaks into the sponge, keeping it nice and moist.' | 0:27:51 | 0:27:57 | |
Trickle that over the top. | 0:27:57 | 0:28:00 | |
'A flavour that complements the tomato sorbet perfectly. | 0:28:00 | 0:28:04 | |
'And I'm garnishing the plate with some oven-dried tomatoes dusted with sugar | 0:28:07 | 0:28:13 | |
'and more of those fragrant basil leaves. | 0:28:13 | 0:28:17 | |
'And there you have it. Another exciting dimension to the British tomato.' | 0:28:17 | 0:28:23 | |
This has been nothing but an education for me. | 0:28:23 | 0:28:27 | |
Really quite incredible. Finding myself eating a dessert with tomato, | 0:28:27 | 0:28:32 | |
it's opened up my eyes to the great British tomato. | 0:28:32 | 0:28:36 | |
I'm convinced by it. I hope you'll agree it needs to be revived. | 0:28:36 | 0:28:41 | |
Let's stick by it. | 0:28:41 | 0:28:43 | |
Now here's someone else beating the drum for another unsung hero of the British food world. | 0:28:43 | 0:28:49 | |
So we live on an island, we're surrounded by sea | 0:28:56 | 0:29:00 | |
and in that sea is the most amazing British crab, but we hardly eat it. | 0:29:00 | 0:29:04 | |
I want to find out why the British public aren't eating enough of it. | 0:29:04 | 0:29:09 | |
'I'm Angela Hartnett and I'm passionate about reviving the fortune of the British crab. | 0:29:09 | 0:29:14 | |
'It's baffling why we export over half our yearly catch of this creature.' | 0:29:14 | 0:29:19 | |
Don't you just want to eat the lovely white and brown meat? | 0:29:19 | 0:29:22 | |
'I'll reveal some of the best places to catch crab.' Ahoy there! | 0:29:22 | 0:29:27 | |
'Meeting people who love crab as much as me.' | 0:29:27 | 0:29:30 | |
You don't have sex just the one way, so come on, be adventurous! | 0:29:30 | 0:29:34 | |
'Finding out how to make it supermarket-friendly.' | 0:29:34 | 0:29:37 | |
-By pasteurising it, how long does that increase its shelf life for? -From four days to 14. | 0:29:37 | 0:29:43 | |
'And the bit I really love - cooking. I'll show you three deliciously simple suppers, | 0:29:43 | 0:29:49 | |
'including an amazing spider crab gratin.' | 0:29:49 | 0:29:52 | |
Fantastic at a dinner party. Everyone loves the crab. They think you're the cleverest chef around. | 0:29:52 | 0:29:58 | |
My first memories of crab were the little jars of crab paste that you used to have in sandwiches. | 0:30:02 | 0:30:08 | |
It was only when I started becoming a chef later in life | 0:30:08 | 0:30:12 | |
that I realised how the original... and most amazing flavour you get from these crabs. | 0:30:12 | 0:30:17 | |
And recently, my most amazing taste sensation was down in Cornwall | 0:30:17 | 0:30:21 | |
where we had fantastic crab baguettes with lovely white wine. | 0:30:21 | 0:30:25 | |
On the beach, just eating that, you can't ask better. | 0:30:25 | 0:30:29 | |
'Shockingly, only about 5% of us have even tried crab, | 0:30:29 | 0:30:33 | |
'so exactly what have we got against this tasty crustacean?' | 0:30:33 | 0:30:36 | |
-Can I ask you something? Do you eat crab? -No. | 0:30:36 | 0:30:40 | |
-And you, madam? -No, thank you. -You don't like it? -No. -You haven't tried it. -No, thank you. | 0:30:40 | 0:30:45 | |
-Go on, try a bit. -Is it live? -Yes, it is live. Pick it up. | 0:30:45 | 0:30:49 | |
-I don't want to. -You don't want to. Why not? -Because it looks awful. | 0:30:49 | 0:30:53 | |
But you're eating the meat. | 0:30:53 | 0:30:55 | |
-It looks like a coconut. Is it alive? -Yes. That is a fantastic spider crab. | 0:30:56 | 0:31:01 | |
-They're like giant spiders. -I'm a bit arachnophobic. They freak me out. | 0:31:01 | 0:31:06 | |
-If you got a crab on your plate, would that freak you out? -Yeah, that would freak me out. | 0:31:06 | 0:31:11 | |
'So most of us don't like the look of it, but if I'm going to get to the bottom | 0:31:13 | 0:31:18 | |
'of why we aren't eating enough crab, there is only one place to go | 0:31:18 | 0:31:22 | |
'and that's London's seafood market in the heart of the east end.' | 0:31:22 | 0:31:25 | |
We're here at Billingsgate, which is always good fun, about six in the morning. | 0:31:25 | 0:31:31 | |
If anyone knows why we're not eating crabs and what we need to do to make sure we eat crabs, it's these guys. | 0:31:31 | 0:31:37 | |
'Here taste definitely comes before looks, but appearance isn't the only problem crab has, | 0:31:38 | 0:31:43 | |
'as it's traditionally sold live to guarantee freshness.' | 0:31:43 | 0:31:47 | |
-I don't want to see them moving about. -They're not so bad. | 0:31:47 | 0:31:51 | |
-Many people are like that, because it moves. -That puts people off. | 0:31:51 | 0:31:55 | |
'And even the cooked ones need to be picked and dressed, something our busy schedules don't allow for.' | 0:31:55 | 0:32:01 | |
-People are lazy now. Everything is for convenience. -No-one wants to do the work. | 0:32:01 | 0:32:06 | |
'So we're missing out on one of the healthiest, tastiest, most abundant meats our shores have to offer.' | 0:32:06 | 0:32:12 | |
We're like the largest producers of crab in Europe, so why aren't the British eating it? | 0:32:12 | 0:32:18 | |
The Europeans, generally, are bigger consumers of shellfish than we are. | 0:32:18 | 0:32:22 | |
That's just bonkers. It doesn't make sense. | 0:32:22 | 0:32:25 | |
If you go back 20, 30 years, there used to be a shellfish stall outside most pubs. | 0:32:25 | 0:32:31 | |
-So you could have crab every day? -Crabs, cockles, eels. | 0:32:31 | 0:32:35 | |
-That's the tragedy. We export to Spain, France and Italy and we're not eating it here. -No. | 0:32:35 | 0:32:41 | |
But why aren't the British cooking more of the fresh ones? Stick it in a little pot of water - easy. | 0:32:41 | 0:32:47 | |
-The British people are not fish-eating people. -How do I get the British public eating more crab? | 0:32:47 | 0:32:53 | |
-What are your suggestions? -Just say to 'em, "Come on, guys. | 0:32:53 | 0:32:57 | |
"You don't have sex just the one way, so come on, be adventurous!" | 0:32:57 | 0:33:02 | |
-I'm going to tell them to come to you. -Come and see us. Crab's terrific. It's lovely. | 0:33:02 | 0:33:08 | |
'So where did it go wrong and how do we rekindle our love affair with this mouth-watering meat?' | 0:33:08 | 0:33:14 | |
We don't eat enough crab now, but years ago, we were eating tons of the stuff. What happened? | 0:33:14 | 0:33:20 | |
For example, in 1861, at the old Billingsgate Market, in one year, | 0:33:20 | 0:33:24 | |
600,000 live crabs were actually sold. | 0:33:24 | 0:33:28 | |
600,000? That's an incredible amount. | 0:33:28 | 0:33:31 | |
-It's nothing like that nowadays. -What's changed our eating habits? | 0:33:31 | 0:33:35 | |
It's just getting hold of the crab. | 0:33:35 | 0:33:38 | |
In the old days, people would shop more at their fishmonger or a local market where products were available. | 0:33:38 | 0:33:44 | |
Nowadays, most of us, about 85% of us get our shellfish in the supermarkets. | 0:33:44 | 0:33:49 | |
-How many times have you seen crab in a supermarket? -What about health benefits? | 0:33:49 | 0:33:54 | |
Crab are good for us because of high levels of long-chain omega-3 acids. | 0:33:54 | 0:33:58 | |
How much crab are we eating in this country? | 0:33:58 | 0:34:01 | |
Despite the fact that we land nearly 25,000 tonnes and it's the sixth most important fishery in the UK | 0:34:01 | 0:34:07 | |
and the UK fleet lands over half of the entire European catch, it doesn't even make the top ten. | 0:34:07 | 0:34:12 | |
So on holiday, we're eating crab, that we could be buying up the road, | 0:34:12 | 0:34:17 | |
-for twice the price? Something's wrong. -Absolutely right. | 0:34:17 | 0:34:20 | |
'The message is clear. Everyone is in love with British crab, except us Brits. | 0:34:20 | 0:34:26 | |
'So we need to stop being afraid and start eating more of it.' | 0:34:26 | 0:34:30 | |
I'm going to cook a really simple crab dish. It's easy to make. You've all eaten it at restaurants. | 0:34:30 | 0:34:37 | |
When you buy your crab, you want to make sure it's at its freshest, | 0:34:41 | 0:34:45 | |
which means buying it live and dispatching it yourself. | 0:34:45 | 0:34:49 | |
As an alternative, you can buy whole cooked crab from your fishmonger and pick the meat at home instead. | 0:34:49 | 0:34:55 | |
Start by removing the shell from your cooked crab. | 0:34:55 | 0:34:59 | |
Take it from the back and just literally push up, so you start to pull away the crab from its shell. | 0:34:59 | 0:35:05 | |
OK, remove its claws, which is where you'll find all the white meat. | 0:35:05 | 0:35:10 | |
And then all the little claws here. | 0:35:11 | 0:35:14 | |
Gently just pull them away like so from the body of the crab. | 0:35:14 | 0:35:19 | |
Here you have what they call dead man's fingers. | 0:35:19 | 0:35:23 | |
These are the crab gills and they are grey and shrivelled. You shouldn't eat them. | 0:35:23 | 0:35:28 | |
Inside this part of the crab, you've got all the lovely brown crab meat. | 0:35:28 | 0:35:32 | |
But it's the sweet white meat I'm after for my crab cakes and most of that is found in the claws. | 0:35:32 | 0:35:39 | |
Just slightly crack them | 0:35:39 | 0:35:41 | |
and again, a little bash there. | 0:35:41 | 0:35:44 | |
Think of someone you hate at the moment when you're banging it. | 0:35:44 | 0:35:49 | |
Then scrape out all that flaky white meat, making sure you get into all those hard-to-reach places. | 0:35:49 | 0:35:55 | |
Just use the back of the spoon and pull away all the crab meat like so. | 0:35:55 | 0:36:00 | |
But if all this looks too much like hard work, | 0:36:01 | 0:36:05 | |
you can ask your fishmonger to do it for you. But I say give it a go. | 0:36:05 | 0:36:10 | |
Some people get very nervous about it, but there's nothing better than being at the beach | 0:36:10 | 0:36:15 | |
and really tucking into crab like this. Loads of lemon juice, touch of mayonnaise and you're away. | 0:36:15 | 0:36:22 | |
OK, a final little one here. | 0:36:22 | 0:36:25 | |
Don't throw any shells away. | 0:36:26 | 0:36:29 | |
You can make them into soup or into bisque. They're great to make a little crab sauce. | 0:36:29 | 0:36:34 | |
Once you've picked all the meat, check for any sneaky bits of shell. | 0:36:34 | 0:36:39 | |
Tip a little bit out each time, then with your fingers, just literally go through it like that. | 0:36:39 | 0:36:46 | |
And that's it. It's dead easy really. | 0:36:46 | 0:36:49 | |
So is turning it into crab cakes. | 0:36:51 | 0:36:53 | |
All you need to do is blitz up some spring onion, ginger and chilli. | 0:36:53 | 0:36:57 | |
They're all going to be used to spice it up. | 0:36:57 | 0:37:00 | |
And add it to the crab meat. | 0:37:00 | 0:37:03 | |
It's the most simple dish ever. Just mix that all together like that. | 0:37:03 | 0:37:07 | |
And throw in some fresh coriander. | 0:37:07 | 0:37:10 | |
If you don't want to use coriander, basil is another nice herb that you can add to it as well. | 0:37:10 | 0:37:16 | |
Then it's in with some whisked egg, some salt and pepper... | 0:37:16 | 0:37:20 | |
..and breadcrumbs to help bind it, and you're ready to roll. | 0:37:21 | 0:37:26 | |
Classic American dish. When we had a restaurant in the States, everyone wanted to eat crab cakes. | 0:37:26 | 0:37:32 | |
They love them. And we should make them such a thing on our menus over here. | 0:37:32 | 0:37:37 | |
Then we're just going to pat them down. | 0:37:37 | 0:37:40 | |
Just like so, about half an inch thick. | 0:37:40 | 0:37:43 | |
The smell is absolutely delicious. How simple is that? | 0:37:43 | 0:37:48 | |
All they need now is a crisp breadcrumb coating, held in place with a bit of flour and egg. | 0:37:48 | 0:37:54 | |
The first thing you need to do is dip the crab into the flour or do them two at a time. | 0:37:54 | 0:38:01 | |
Great little job to do with kids. | 0:38:01 | 0:38:03 | |
They like dipping their hands in loads of nonsense and it's perfect to do that. | 0:38:03 | 0:38:08 | |
You can even at this stage freeze them. | 0:38:08 | 0:38:11 | |
When you bring them out to cook them, make sure they've defrosted overnight in a fridge. | 0:38:11 | 0:38:17 | |
Then simply fry them in olive oil. | 0:38:18 | 0:38:20 | |
You just want to lightly move them around, | 0:38:20 | 0:38:24 | |
just so they get a nice, even golden brown colour. | 0:38:24 | 0:38:29 | |
And when they're gorgeous and crispy on both sides, | 0:38:29 | 0:38:33 | |
get them on to a tray and into the oven to warm through. | 0:38:33 | 0:38:37 | |
Oh, God, they look amazing, absolutely delicious. They've been in for about ten minutes. | 0:38:38 | 0:38:44 | |
Put your spoon in the end. Go straight into the centre and bring it to your lips. | 0:38:44 | 0:38:49 | |
It feels hot, so you know they're thoroughly cooked through. | 0:38:49 | 0:38:53 | |
All these need now is a spoonful of sweet chilli jam, a fresh green salad and a slice of lemon. | 0:38:53 | 0:39:00 | |
A little bit of olive oil on your salad, just a drizzle, | 0:39:00 | 0:39:04 | |
and we're going to put two of the crab cakes straight on like so. | 0:39:04 | 0:39:09 | |
And a squeeze of lemon as well. | 0:39:10 | 0:39:12 | |
So all finished. | 0:39:14 | 0:39:17 | |
They look absolutely amazing. I'm sure they taste amazing. | 0:39:17 | 0:39:20 | |
I'll just tuck in here. | 0:39:20 | 0:39:22 | |
You can see straight away that fantastic crab there. Beautiful. | 0:39:22 | 0:39:27 | |
Hmm! | 0:39:29 | 0:39:31 | |
Why are we getting rid of this stuff abroad? | 0:39:31 | 0:39:34 | |
It tastes amazing, so simple to do. | 0:39:34 | 0:39:36 | |
It's full of the flavours of the sea. They're delicious, even if I say so myself. | 0:39:36 | 0:39:42 | |
'No attempt to revive the British crab would be worth its salt without a trip to the seaside, | 0:39:46 | 0:39:51 | |
'so I'm off to Swanage on the Dorset coast | 0:39:51 | 0:39:55 | |
'to find out more from a fisherman whose family have been catching crab for five generations.' | 0:39:55 | 0:40:01 | |
I'm just waiting for Jeff who you can see just coming in now. | 0:40:01 | 0:40:05 | |
I've eaten nothing this morning because when I go on a boat, I normally throw up. | 0:40:05 | 0:40:11 | |
'Jeff Lander catches brown crab for the British market and spider crab which he exports abroad. | 0:40:11 | 0:40:17 | |
'He is one of only a few full-time crab fishermen left in the area.' | 0:40:17 | 0:40:21 | |
-Hi, Jeff. -Hi, Angela. -I feel like the Queen! -There's your life-jacket. | 0:40:21 | 0:40:25 | |
'It's a dying trade and one we need to support, seasickness or not.' | 0:40:25 | 0:40:30 | |
Ahoy there, sailor! | 0:40:31 | 0:40:33 | |
'Jeff uses a baited potting system | 0:40:33 | 0:40:36 | |
'and, thanks to checking and re-baiting his 500 pots six days a week, | 0:40:36 | 0:40:41 | |
'has a fine pair of sea legs unlike me.' | 0:40:41 | 0:40:45 | |
I'm gripping Jeff with all my might because I feel we're like this. | 0:40:45 | 0:40:50 | |
Explain what's going on, Jeff. | 0:40:50 | 0:40:52 | |
We're going to lift the pots up. We're going to empty the crabs out. | 0:40:52 | 0:40:56 | |
And you've got all these pots attached to one another? | 0:40:56 | 0:41:00 | |
-They're all attached. -How many do you have in one line? -In one line, there's 30. -OK. | 0:41:00 | 0:41:05 | |
-You've got to be careful. -That one's going back in. -That one's small anyway, so he can go back. | 0:41:05 | 0:41:11 | |
'Jeff pulls in 100 to 150 kilos of brown crab a day during peak season | 0:41:11 | 0:41:17 | |
'and like all good fishermen, throws the small ones back to protect future stocks and his livelihood.' | 0:41:17 | 0:41:23 | |
-That's a good crab. -Those ones are all too small. | 0:41:23 | 0:41:26 | |
-That one's all right. -This poor little bubba, back in. | 0:41:26 | 0:41:30 | |
'And size isn't the only factor as crab shed their shells as part of their growth cycle.' | 0:41:30 | 0:41:36 | |
-When you say it's a soft shell, it feels soft? -It's a new-shell crab. | 0:41:36 | 0:41:40 | |
-It's shed its old shell and it's going to regrow? -Yeah. | 0:41:40 | 0:41:44 | |
-It's regrown and now it takes time to harden. -Right, OK. So it's not at peak condition. | 0:41:44 | 0:41:49 | |
-This is a better crab. -That looks great. That's nice and hard. | 0:41:49 | 0:41:53 | |
-Can we take that home to eat? -You can take that one home to eat. | 0:41:53 | 0:41:57 | |
Perfect. | 0:41:57 | 0:41:59 | |
'Now I've got my tea sorted, I'm hoping we can head back to shore. | 0:41:59 | 0:42:03 | |
'But the crabs keep on coming and not just the brown crabs.' | 0:42:03 | 0:42:07 | |
-That's a female spider crab. -Wow! How many of those do you get? -At this time of the year, not that many. | 0:42:07 | 0:42:13 | |
It's a summertime thing - May through to August, September. | 0:42:13 | 0:42:17 | |
'And we eat even less spider crab than brown crab, | 0:42:17 | 0:42:20 | |
'despite them being common to our shores. It's sickening really.' | 0:42:20 | 0:42:24 | |
-Are you all right, Angela? -Yeah, yeah. It'd just be good to turn around now. | 0:42:24 | 0:42:29 | |
We've done that. Been crab-fishing. Tick that box. Don't need to do that again, thanks very much. | 0:42:29 | 0:42:35 | |
I don't want to vomit on the crabs! | 0:42:35 | 0:42:38 | |
'Back on dry land and a little less green around the gills, I'm off to meet a man | 0:42:38 | 0:42:43 | |
'who cooks up a staggering 90 crabs a day in the summer.' | 0:42:43 | 0:42:48 | |
You'd like these to eat now? | 0:42:48 | 0:42:50 | |
'Mick Storer has been dishing up crab for 28 years | 0:42:50 | 0:42:53 | |
'and will show me a few trade secrets with these cooked crabs.' | 0:42:53 | 0:42:57 | |
-Take the legs off first? -No. | 0:42:57 | 0:42:59 | |
I turns him round, puts my thumbs on the back, pushes it and he opens up. Tickety-boo! | 0:42:59 | 0:43:04 | |
Oh, I've got no strength! | 0:43:04 | 0:43:07 | |
You can do it any way you like. | 0:43:07 | 0:43:10 | |
Yeah, I'm really useless. Then bring that all out like that. Wow! | 0:43:10 | 0:43:14 | |
'Mick knows everything about the gills or dead man's fingers.' | 0:43:14 | 0:43:18 | |
-Do they think they're poisonous? -Yeah. It depends on where they've been feeding. | 0:43:18 | 0:43:23 | |
-So they could be. -Depending on the clarity of their water. | 0:43:23 | 0:43:27 | |
'And has prepping crab down to a fine art.' | 0:43:27 | 0:43:30 | |
And then a simple trick. | 0:43:30 | 0:43:32 | |
If you put your finger close to all the legs and pull at once... | 0:43:32 | 0:43:37 | |
Oh, I did that one perfectly. | 0:43:37 | 0:43:39 | |
-All the meat comes out in one go. -Oh, yeah. | 0:43:39 | 0:43:42 | |
-You haven't got to pick it out. -Very good. -You've just saved yourself a few minutes. | 0:43:42 | 0:43:47 | |
I love your top tips there, Mick. | 0:43:47 | 0:43:50 | |
Then we're going to dress the crab in the classic English way. You've got all the brown meat there. | 0:43:50 | 0:43:56 | |
All the brown meat on the bottom. Just pop the white meat on top. | 0:43:56 | 0:44:00 | |
-You just leave it all there because you've taken all the rubbish bits out. -This is the way you eat it. | 0:44:00 | 0:44:06 | |
-Fantastic. -'It's a favourite with his customers too. At under £5 a head, it's cheaper than fish and chips.' | 0:44:06 | 0:44:13 | |
So that's my lunch. You're an officer and a gentleman. Beautiful. | 0:44:13 | 0:44:17 | |
-You can't get better than that - beautiful British crab. -Bottle of wine, tickety-boo! -Beautiful. | 0:44:17 | 0:44:23 | |
It's been a fantastic experience from fishing the crabs to cooking them and now eating them. | 0:44:24 | 0:44:30 | |
And the flavour is second to none without having to do too much to it, except prep it. | 0:44:30 | 0:44:36 | |
One of the best things about today that I've learnt is the abundance of it. | 0:44:36 | 0:44:41 | |
I've always naively thought that we didn't have loads of crab. | 0:44:41 | 0:44:45 | |
We have loads of crab, but we're exporting them. | 0:44:45 | 0:44:49 | |
We have to make sure it's coming straight to us, not going abroad. | 0:44:49 | 0:44:53 | |
'And there's plenty more we can do with it. | 0:44:54 | 0:44:57 | |
Just to show how versatile crab is, | 0:44:57 | 0:45:00 | |
I'm going to do the most amazing crab linguine. | 0:45:00 | 0:45:04 | |
To start off, season our water with rock salt. Make sure it's nice and boiling. | 0:45:04 | 0:45:09 | |
Just straight away, add your linguine in. | 0:45:09 | 0:45:12 | |
I prefer dried to fresh linguine and cook it for seven to eight minutes to retain its al dente bite, | 0:45:12 | 0:45:18 | |
which is more than enough time to make my sauce. | 0:45:18 | 0:45:21 | |
Just to start off, we're going to put quite a bit of olive oil in the bottom of the pan. | 0:45:21 | 0:45:27 | |
And add some full-on flavours, | 0:45:27 | 0:45:30 | |
starting with garlic, about a clove. | 0:45:30 | 0:45:32 | |
Cut your knife through it very lightly. | 0:45:32 | 0:45:35 | |
And for heat, some de-seeded red chilli. | 0:45:35 | 0:45:38 | |
Chilli is fantastic with crab. | 0:45:38 | 0:45:41 | |
It really enhances the flavour without overkill and making it too spicy. | 0:45:41 | 0:45:46 | |
So that straight in the pan like so. | 0:45:46 | 0:45:49 | |
And I want some fragrant herbs. | 0:45:49 | 0:45:51 | |
Some fresh flat-leaf parsley and some lovely, fresh basil. | 0:45:51 | 0:45:55 | |
All these lovely, fresh herbs are great with crab. | 0:45:55 | 0:45:59 | |
They really enhance the flavour, basil especially. | 0:45:59 | 0:46:03 | |
You've got the sweetness of the basil and of the crab. | 0:46:03 | 0:46:06 | |
We got this fantastic crab here from Jeff down in Swanage, down in Dorset. | 0:46:06 | 0:46:11 | |
He's one of the few left in this country, so we need to start getting these guys back out on the sea. | 0:46:11 | 0:46:18 | |
That means eating more delicious British crab meat which is hardly a hardship. | 0:46:18 | 0:46:23 | |
We'll deglaze it with a bit of white wine. | 0:46:23 | 0:46:26 | |
Put a little bit of salt in with our crab here, a little bit of black pepper. | 0:46:26 | 0:46:31 | |
Add our spring onions in. | 0:46:31 | 0:46:34 | |
Along with a little bit of lemon zest just to give it that freshness. | 0:46:36 | 0:46:40 | |
And that's it. It's dead simple. | 0:46:40 | 0:46:43 | |
This dish works as a main course for two people or for four as a starter. | 0:46:43 | 0:46:47 | |
When we put it on at the restaurant, people absolutely go mad for crab linguine. | 0:46:47 | 0:46:52 | |
So our pasta's done. I'm going to tip it out. | 0:46:52 | 0:46:55 | |
Just give it a really good shake. | 0:46:56 | 0:47:00 | |
Straight into there. | 0:47:00 | 0:47:02 | |
Add our parsley, add our basil. | 0:47:04 | 0:47:08 | |
Then really give it a great, nice toss there, | 0:47:08 | 0:47:12 | |
so you get all the crab going right through the pasta. | 0:47:12 | 0:47:15 | |
And there you have it, a deliciously straightforward crab supper. | 0:47:15 | 0:47:20 | |
Just before you eat it, do a little squeeze of lemon juice. It brings out that amazing crab flavour. | 0:47:20 | 0:47:27 | |
So you couldn't ask for anything better. | 0:47:27 | 0:47:30 | |
You've got linguine with fresh basil and parsley, but most importantly, the most amazing Dorset crab. | 0:47:30 | 0:47:36 | |
Hmm! | 0:47:37 | 0:47:39 | |
That really is good. | 0:47:39 | 0:47:42 | |
'One reason we're not eating enough crab is because it's hard to come by in supermarkets. | 0:47:46 | 0:47:51 | |
'So I've come to Hampton in Middlesex to visit a company | 0:47:51 | 0:47:55 | |
'who are trying to change things.' | 0:47:55 | 0:47:58 | |
If you don't like the idea of cooking fresh, live crab, I've got the perfect solution right now. | 0:47:58 | 0:48:04 | |
'The answer is pasteurised crab meat, | 0:48:05 | 0:48:08 | |
'but not the frozen, "steamed within an inch of its life" stuff of yesteryear. This is the real deal.' | 0:48:08 | 0:48:14 | |
-The fresh crab comes from Cornwall. It's all picked by hand, then we pack it into these small pots. -Yeah. | 0:48:14 | 0:48:21 | |
-What's that? 100 grams? -Yeah. That's done so we get a portion for two people. | 0:48:21 | 0:48:26 | |
'It's then vac-packed and steamed or pasteurised at a temperature that ensures it is safe to eat.' | 0:48:26 | 0:48:33 | |
By pasteurising it, how long does that it increase its shelf life for? | 0:48:33 | 0:48:37 | |
-From four days as a fresh product to 14. -Wow! | 0:48:37 | 0:48:40 | |
-That's a long time. -It makes it a lot more plausible for supermarkets to be able to sell it on that basis. | 0:48:40 | 0:48:46 | |
'So how does it compare to fresh crab meat?' | 0:48:49 | 0:48:52 | |
The only reason I think that is the fresh crab and that's pasteurised is because of colour. | 0:48:52 | 0:48:58 | |
-Taste-wise, there's absolutely no difference. -You're right. | 0:48:58 | 0:49:02 | |
I've tasted pasteurised before which is watery and insipid, but that's really delicious. | 0:49:02 | 0:49:07 | |
-Thank you. -I'll take them with me! | 0:49:07 | 0:49:10 | |
So that's a great way of getting crab into the supermarkets and out to the mass consumer. | 0:49:10 | 0:49:16 | |
The taste was absolutely amazing. | 0:49:16 | 0:49:19 | |
But if we really want to see a culture that's been embracing eating crab for years, | 0:49:19 | 0:49:24 | |
I've got to see my Spanish friends. | 0:49:24 | 0:49:27 | |
'Sadly, not in Spain, but in London's Soho instead.' | 0:49:27 | 0:49:31 | |
The Spanish love seafood. They eat more seafood | 0:49:31 | 0:49:35 | |
than anyone apart from the Japanese, | 0:49:35 | 0:49:37 | |
so crab is really important to them. | 0:49:37 | 0:49:39 | |
And also I think one could argue | 0:49:39 | 0:49:42 | |
that the Spanish are much more likely to get their hands dirty when it comes to eating. | 0:49:42 | 0:49:47 | |
You have to get involved in extracting all those sweet bits of meat. | 0:49:47 | 0:49:52 | |
'A lesson we can learn from head chef Nieves who brought her passion for crab from the Basque Country.' | 0:49:52 | 0:49:59 | |
Why do the Spanish eat more crab than the Brits? | 0:49:59 | 0:50:02 | |
You go to Spain and you have big crabs on the table. You start picking it. | 0:50:02 | 0:50:07 | |
You drink wine and cava with it. | 0:50:07 | 0:50:09 | |
It's really common for us to have crab and seafood, | 0:50:09 | 0:50:13 | |
-especially at Christmas. -Why is that? | 0:50:13 | 0:50:15 | |
-Why has Spain embraced crab more than the Brits when we've got it all round the island? -I don't know. | 0:50:15 | 0:50:21 | |
-It tastes delicious. -Yeah. -It's not expensive and it's special. You know, it's something you... | 0:50:21 | 0:50:27 | |
I think it's a cultural thing that the Spanish, like the Italians and French, eat together. | 0:50:27 | 0:50:33 | |
-It's a family thing, a sharing thing. -Maybe, yeah. | 0:50:33 | 0:50:36 | |
'This isn't the only Spanish tradition to involve crab. | 0:50:36 | 0:50:40 | |
'Spider crab stew is a speciality too.' | 0:50:40 | 0:50:43 | |
-So this is the fantastic spider crab? -Yeah, that's a spider crab. | 0:50:43 | 0:50:48 | |
-So normally what you do, you put all the mix in here. -Yeah. | 0:50:48 | 0:50:52 | |
-Then you put this on top like that and you'd serve that whole. -Yes. | 0:50:52 | 0:50:56 | |
-That's what you do traditionally in the Basque Country in Spain? -Yes. | 0:50:56 | 0:51:01 | |
'The Spanish use crab in just about everything from simple tapas to elegant souffles like this one.' | 0:51:01 | 0:51:07 | |
I'm going in for the kill. | 0:51:07 | 0:51:10 | |
Oh, my God, it's so good. | 0:51:11 | 0:51:14 | |
-If people ate crab like this, they would eat crab all the time. -Yeah. -That is so nice. -Thank you. | 0:51:14 | 0:51:20 | |
'That's exactly what we need to do if we're going to revive it.' | 0:51:20 | 0:51:24 | |
We've got to embrace that Spanish and Italian culture that sits down and eats it together as a family. | 0:51:24 | 0:51:30 | |
It's an amazing product and we shouldn't give it away. | 0:51:30 | 0:51:33 | |
We should eat it every week on the British dining table. | 0:51:33 | 0:51:37 | |
For dressing it, we're going to look at what bits you don't want. | 0:51:37 | 0:51:41 | |
'If you're still not sure about preparing crab from scratch, | 0:51:41 | 0:51:45 | |
'many courses around the UK will take you through it step by step, like this one at Billingsgate.' | 0:51:45 | 0:51:51 | |
People who come on these courses are nervous about handling it. | 0:51:51 | 0:51:55 | |
They're worried about food poisoning. | 0:51:55 | 0:51:57 | |
If you're faced with a whole crab, they think, "What do I do with that?" Demystifying it is the key thing. | 0:51:57 | 0:52:03 | |
This is the main body. A lot of people chuck that out, but there are lots of cavities in the shell here. | 0:52:03 | 0:52:10 | |
When you first look at a crab, it's daunting. | 0:52:10 | 0:52:13 | |
But when someone explains to you how to do it, it's fairly easy. | 0:52:13 | 0:52:18 | |
I'd be happy to go to a fishmonger's now, buy a crab and dress it myself. | 0:52:18 | 0:52:23 | |
I was always quite concerned as to what parts I should keep and what parts I shouldn't, | 0:52:23 | 0:52:28 | |
so that's a bit clearer now. | 0:52:28 | 0:52:30 | |
A course like this is absolutely fantastic. | 0:52:30 | 0:52:33 | |
Seeing how to do it is an awful lot easier than reading about it. | 0:52:33 | 0:52:37 | |
'So come on, folks. It's time to start cooking and eating more crab. | 0:52:37 | 0:52:42 | |
'And I've saved my best dish till last.' | 0:52:42 | 0:52:45 | |
For my third dish, I'll use the spider crab. | 0:52:45 | 0:52:49 | |
I'll take out all the meat, make it into a lovely, spicy, tomato ragout, | 0:52:49 | 0:52:53 | |
put it back in and serve it in the crab. | 0:52:53 | 0:52:57 | |
This crab is cooked and ready to pick. We prepare the spider crab the same way as you would a brown crab. | 0:53:01 | 0:53:07 | |
I'm going to start the normal way by basically removing the base of the shell, | 0:53:07 | 0:53:12 | |
so they separate like so. | 0:53:12 | 0:53:15 | |
Nieves uses spider crab in her cuisine all the time. It's a real favourite amongst the Spanish. | 0:53:15 | 0:53:21 | |
We forget we have it in our country. | 0:53:21 | 0:53:23 | |
We'll eat it in Spain and France, but in fact all they're doing is importing it from the UK. | 0:53:23 | 0:53:29 | |
So we've got to make sure we start using it here. | 0:53:29 | 0:53:33 | |
Again take off all the dead man's fingers, as they say. | 0:53:33 | 0:53:37 | |
The great thing about this is the presentation. I love it and so will your friends at your dinner table. | 0:53:44 | 0:53:51 | |
I'm going to keep the shell. | 0:53:51 | 0:53:53 | |
We're just going to rinse that because we're going to use that to serve our spider crab. | 0:53:53 | 0:53:58 | |
Then you can see you've got really juicy, quite wet crab meat. | 0:53:58 | 0:54:03 | |
And it has that really lovely, salty sort of flavour of the sea. | 0:54:03 | 0:54:07 | |
Time to get on with the ragout itself which starts with celery, leeks and shallots. | 0:54:07 | 0:54:14 | |
Straight into a pan with olive oil and we're just going to lightly saute that down. | 0:54:14 | 0:54:20 | |
A little bit of pepper and salt just to sort of start it off. | 0:54:20 | 0:54:24 | |
And then some finely chopped ginger. | 0:54:27 | 0:54:30 | |
And the ginger really does give it that sort of oriental, spicy flavour to it which is fantastic. | 0:54:30 | 0:54:36 | |
Then it's in with some sweet cherry tomatoes and a good squeeze of tomato puree. | 0:54:36 | 0:54:41 | |
And that will help to keep the sauce nice and thick. | 0:54:42 | 0:54:46 | |
For acidity, a glug of white wine vinegar. | 0:54:46 | 0:54:49 | |
Followed by the zest and juice of a lemon. | 0:54:50 | 0:54:53 | |
If you want, you can really spice this up. | 0:54:53 | 0:54:56 | |
You can add a little bit of honey to it if you wanted to really have that sweet and sour effect. | 0:54:56 | 0:55:02 | |
A bit of maple syrup as well. | 0:55:02 | 0:55:04 | |
I'm going to keep it more on the salty side than the sweet side. | 0:55:04 | 0:55:08 | |
And once the tomatoes have broken down, we add our juicy spider crab. | 0:55:08 | 0:55:13 | |
As soon as that goes in, we deglaze it with a bit of brandy. | 0:55:15 | 0:55:19 | |
Brandy is the perfect accompaniment to crab meat or any sort of light fish sauces. | 0:55:19 | 0:55:24 | |
It just gives it a little boost. | 0:55:24 | 0:55:27 | |
And our final little ingredient, just to give it a little bit of a kick, is Tabasco. | 0:55:27 | 0:55:33 | |
To taste, obviously. Then off the heat, stir through some sweet basil, my herb of choice with crab. | 0:55:33 | 0:55:39 | |
So straight into the shell like so. | 0:55:39 | 0:55:42 | |
All I've done is just wash it out and make sure it's clean and dry. | 0:55:42 | 0:55:46 | |
And once it's all in there, | 0:55:46 | 0:55:49 | |
scatter some grated Gruyere, Parmesan and breadcrumbs. | 0:55:49 | 0:55:53 | |
So the last little bit of breadcrumbs and cheese on there | 0:55:53 | 0:55:57 | |
and then in the oven. | 0:55:57 | 0:55:59 | |
After three or four minutes under a hot grill, it will be gorgeous, bubbling, golden brown. | 0:56:03 | 0:56:08 | |
So there you have it - a beautiful, gratinated spider crab. | 0:56:08 | 0:56:13 | |
This is such a meal in itself with the spider crab, the tomato, the leek, | 0:56:13 | 0:56:18 | |
onions, celery. Really delicious! | 0:56:18 | 0:56:20 | |
That's the real shame of it all. We've got the most amazing product | 0:56:20 | 0:56:25 | |
from brown crabs down in Cornwall and Dorset, spider crabs and the Norfolk Cromer crabs. | 0:56:25 | 0:56:30 | |
We should be using this stuff daily in our cooking, instead of exporting it. | 0:56:30 | 0:56:35 | |
I hope you'll with me revive the Great British crab. | 0:56:35 | 0:56:39 | |
Really make an effort and do these simple recipes I showed you and use crab every week. | 0:56:39 | 0:56:45 |