0:00:02 > 0:00:06- Great British Food Revival is back. - We can save British produce
0:00:06 > 0:00:08- from extinction. - But we need your help.
0:00:08 > 0:00:11Essential ingredients, here for centuries...
0:00:11 > 0:00:13..are in danger of disappearing...
0:00:13 > 0:00:14..forever.
0:00:14 > 0:00:18Together, we want everyone to get back to British culinary basics.
0:00:18 > 0:00:21And help us revive our fabulous...
0:00:21 > 0:00:24- Magnificent...- Mouth-watering...
0:00:24 > 0:00:25Unique...
0:00:25 > 0:00:27..and utterly delicious food heritage.
0:00:27 > 0:00:30To put Britain back on the food map.
0:01:07 > 0:01:09My name is Michel Roux
0:01:09 > 0:01:11and with a name like that, you may think I'm French.
0:01:11 > 0:01:15Well, I have French parents and I've worked and lived in France
0:01:15 > 0:01:20for many years, but I was born here, in Kent.
0:01:20 > 0:01:25Home of an almost forgotten but fabulous fruit,
0:01:25 > 0:01:28a fruit that's full of vitamins and minerals.
0:01:28 > 0:01:31We used to grow hundreds of varieties,
0:01:31 > 0:01:34but now sadly only a handful.
0:01:34 > 0:01:37What am I talking about? The Great British pear.
0:01:39 > 0:01:44This succulent British fruit is one of my all-time favourites.
0:01:44 > 0:01:46The British pear is in trouble.
0:01:46 > 0:01:49Over the last 15 years,
0:01:49 > 0:01:54production has gone down from 40,000 tonnes to 28,000 tonnes.
0:01:54 > 0:01:58If we're not careful, we could be kissing goodbye to our pear.
0:01:59 > 0:02:03So I'll be meeting with fruit farmers to get to grips with
0:02:03 > 0:02:06the enormity of our pear-producing problems.
0:02:06 > 0:02:10There's not enough money in pears to invest in the orchards.
0:02:10 > 0:02:14I'll be reconnecting with our pear-drinking heritage.
0:02:14 > 0:02:16Mmm! Let's have some more.
0:02:16 > 0:02:19'And stand by for the bit I love - cooking.'
0:02:19 > 0:02:21I'll be in the Revival Kitchen giving you my twist
0:02:21 > 0:02:23on sweet and savoury delights,
0:02:23 > 0:02:27to convince you just how versatile the British pear can be.
0:02:27 > 0:02:29It is absolutely heavenly.
0:02:39 > 0:02:42I love fruit, but I'm passionate about seasonality
0:02:42 > 0:02:46and I will champion any fruit as long as it's in season
0:02:46 > 0:02:49and it's grown locally, like these Conference pears.
0:02:49 > 0:02:53I remember as a child biting into a lovely, juicy,
0:02:53 > 0:02:57ripe Conference pear and that juice was trickling down my fingers
0:02:57 > 0:02:59and down my chin, they were gorgeous.
0:02:59 > 0:03:02In fact, I was brought up no more than a couple of miles away
0:03:02 > 0:03:04and I remember with my mum making
0:03:04 > 0:03:08my favourite dessert - la tarte aux poire, a pear tart.
0:03:08 > 0:03:10Simply delicious.
0:03:13 > 0:03:15Nine out of ten pears grown commercially in Britain
0:03:15 > 0:03:19are Conference, with the wonderfully named William Bartlett,
0:03:19 > 0:03:24Comice and Concorde varieties making up the rest of the market.
0:03:24 > 0:03:2980% of the pears we eat are imported. That statistic appals me.
0:03:29 > 0:03:33I'm convinced that a British pear picked and on the shelves in days
0:03:33 > 0:03:36must taste better than the ones shipped from thousands of miles away
0:03:36 > 0:03:39so I'm putting my theory to the test.
0:03:39 > 0:03:42- Have you got a minute?- Yes.- Can I get you to try these two pears?
0:03:42 > 0:03:45There's an English pear and a foreign pear.
0:03:45 > 0:03:46OK.
0:03:48 > 0:03:50So what one would you prefer?
0:03:50 > 0:03:55That one's a bit sweeter, and I do like to have the colour.
0:03:55 > 0:03:57- Shall I put you out of your misery? - Yeah.
0:03:57 > 0:04:01- You've chosen the British pear, grown around here.- Lovely.
0:04:05 > 0:04:06That one is good.
0:04:06 > 0:04:09- They're both nice, I think I prefer the English one though.- Well done.
0:04:09 > 0:04:14You prefer that one? You know what, you are a star.
0:04:14 > 0:04:17I love you, because this is the British pear.
0:04:19 > 0:04:23So without doubt, there is a big appetite for the British pear.
0:04:23 > 0:04:27But with pear imports in excess of 130,000 tonnes a year,
0:04:27 > 0:04:31British growers are clearly struggling to get their products
0:04:31 > 0:04:33onto the supermarket shelves.
0:04:33 > 0:04:36- Morning, Clive.- Hello, good to see you.- Good to meet you.
0:04:36 > 0:04:39'Clive Edmed's a third-generation fruit farmer
0:04:39 > 0:04:43'who grows 95% of his pear crop for the supermarkets.
0:04:43 > 0:04:47'Today's the first day of picking his Conference variety.
0:04:47 > 0:04:51'I'm lending a hand to find out just how tough the selection process can be.'
0:04:51 > 0:04:55- Right, Clive, let's get picking. - OK. There's a bucket.
0:04:55 > 0:04:58- If you'd like to put that on. - So that's in through there.
0:04:58 > 0:05:03That's right, yeah. Make sure that it's nice and comfortable.
0:05:03 > 0:05:06because a bucket is quite heavy when it's full.
0:05:06 > 0:05:10- Right, that's it, I'm comfy. - OK, now picking.- So show me, please.
0:05:10 > 0:05:15We'd normally pick pears with our finger up the back to the stalk
0:05:15 > 0:05:20and then lift it off and then lay it into the bucket, very gently,
0:05:20 > 0:05:25horizontally, so that the stalk from one pear doesn't puncture
0:05:25 > 0:05:29- the flesh of the pear in there. - Right.- OK?
0:05:29 > 0:05:32- Away you go.- Now, this one... Whoa!
0:05:32 > 0:05:33Sacked!
0:05:34 > 0:05:38- I can't believe I've done that. - Don't be afraid to use two hands.- OK.
0:05:38 > 0:05:40We'll forgive you for that.
0:05:40 > 0:05:42KISSES PEAR
0:05:42 > 0:05:45- There's one. This one's curious. - Right.
0:05:45 > 0:05:48Yeah, that's not a very nice shape.
0:05:48 > 0:05:54If the supermarket is doing a lower range, it may well go through.
0:05:54 > 0:05:56If they're not, then it won't.
0:05:56 > 0:05:57But would there not be a market,
0:05:57 > 0:06:00a slightly cheaper market maybe, for this one?
0:06:00 > 0:06:03If pears are short, there probably will be.
0:06:03 > 0:06:07Cos I could use this in my cooking for dicing, a compote,
0:06:07 > 0:06:09- when you don't mind about the shape. - Yeah.
0:06:09 > 0:06:10It seems a shame not to.
0:06:10 > 0:06:14- And the taste would be good. - Taste would be wonderful. - Because it's English.
0:06:14 > 0:06:17- I'm going to put it in there anyway. - OK.
0:06:17 > 0:06:18Onwards and upwards.
0:06:22 > 0:06:26Supermarkets demand a perfect fruit, but pears are delicate.
0:06:26 > 0:06:29Bruising, whether it's caused by heavy rain,
0:06:29 > 0:06:35frost or clumsy picking can cost Clive up to 20% of his crop.
0:06:35 > 0:06:38OK, so when the bucket's full, we bring it to the bin.
0:06:38 > 0:06:42There's an art in this as well, because we mustn't bruise them.
0:06:42 > 0:06:47- So come over halfway into the bin, let that down.- Oh, I see.
0:06:47 > 0:06:50And then as you go back, lift it up
0:06:50 > 0:06:55and very gently the pears roll out without damaging any.
0:06:55 > 0:06:58Brilliant! That's fantastic.
0:06:58 > 0:07:02Off with the basket. Give it back to its rightful owner.
0:07:02 > 0:07:05I can't believe the work that goes into collecting these pears
0:07:05 > 0:07:07and how careful you have to be.
0:07:07 > 0:07:12Is it not sad, Clive, that 80% of the pears consumed in Britain are imported?
0:07:12 > 0:07:14- Yeah, very sad.- But why is that?
0:07:14 > 0:07:18We grow a good-tasting pear in this country
0:07:18 > 0:07:22but we do suffer a little bit of this russet.
0:07:22 > 0:07:25That's normally caused by low temperatures.
0:07:25 > 0:07:31Somewhere like Holland is naturally just two degrees warmer than us
0:07:31 > 0:07:34most of the season, but that russet probably wouldn't happen.
0:07:34 > 0:07:38How do you think the great British public can help British growers
0:07:38 > 0:07:41and get these pears onto the shelves?
0:07:41 > 0:07:44By insisting what they're buying is British.
0:07:44 > 0:07:48- And if they're not, then walk away. - Demand British produce. - That's right.
0:07:48 > 0:07:51Then hopefully the supermarkets will then be able to
0:07:51 > 0:07:55pay us a little bit more so that we can invest in the orchards
0:07:55 > 0:07:59and then we can come up to the Dutch level, but at the moment,
0:07:59 > 0:08:03there's not enough money in pears to invest in the orchards.
0:08:05 > 0:08:09So the message from growers is clear - demand British fruit,
0:08:09 > 0:08:13and that will be the beginning of the pear revival.
0:08:15 > 0:08:18As a chef, the best way I can convince you
0:08:18 > 0:08:21to fall back in love with the British pear is to show you
0:08:21 > 0:08:24just how versatile it is.
0:08:24 > 0:08:26I'm going to cook a pear dish that is sophisticated,
0:08:26 > 0:08:30easy, but uses pear to its full potential.
0:08:30 > 0:08:33It's a pear tart with Stilton and pistachios.
0:08:36 > 0:08:39The first job is to peel these Conference pears
0:08:39 > 0:08:42which I've brought back from Clive's orchard.
0:08:42 > 0:08:46I like to keep the stalk and nick out the bottom.
0:08:46 > 0:08:49You can use a pear that's slightly under-ripe or even a bit firm.
0:08:49 > 0:08:52It's actually better for this recipe. The reason why
0:08:52 > 0:08:54is that it will hold its shape.
0:08:54 > 0:08:59If the pear is over-ripe, when you cook it will tend to go to a mush.
0:08:59 > 0:09:03Good for a compote but not for this particular recipe.
0:09:03 > 0:09:07Once the pears are in the pan, add some red wine.
0:09:07 > 0:09:11To intensify the colour, I'm going to put in blackcurrant liqueur,
0:09:11 > 0:09:15a stick of cinnamon, a clove and a little dry chilli.
0:09:15 > 0:09:19The reason why I like to use dry chilli is it's got
0:09:19 > 0:09:22a bit of a smokiness to it, a little edge, and that goes in.
0:09:23 > 0:09:25Followed by a bit of sugar.
0:09:25 > 0:09:28Once this comes to the boil, it's important to turn the pears around
0:09:28 > 0:09:33so they can soak up that lovely colour and that beautiful red wine.
0:09:33 > 0:09:35It's almost like a mulled wine.
0:09:35 > 0:09:37This recipe reminds me of Christmas.
0:09:37 > 0:09:42Pop parchment paper on top and cover the pears so they cook away happily.
0:09:44 > 0:09:45Now for the puff pastry.
0:09:48 > 0:09:53Flour the board, roll - about 2mm thickness will do -
0:09:53 > 0:09:56and try to keep it to a rectangular shape.
0:09:56 > 0:10:00If you really want to push the boat out, you can make your own
0:10:00 > 0:10:04but there are so many good puff pastries about now.
0:10:04 > 0:10:09Then place onto a non-stick baking sheet and prick with a fork.
0:10:09 > 0:10:13And this will help to keep this shape.
0:10:15 > 0:10:17Place another baking sheet on top.
0:10:17 > 0:10:21This also helps the pastry keep its shape and stops it from rising.
0:10:21 > 0:10:23If you haven't got a non-stick baking sheet,
0:10:23 > 0:10:26you have to line it with a bit of greaseproof paper.
0:10:26 > 0:10:30Then put in the oven on around 180 degrees for about 20 minutes
0:10:30 > 0:10:33until it's golden brown.
0:10:34 > 0:10:36Now, let's check those pears.
0:10:36 > 0:10:38It's important to turn them over
0:10:38 > 0:10:43and make sure they soak up all that lovely mulled wine.
0:10:44 > 0:10:48Right, the pastry should just about be done.
0:10:48 > 0:10:52So it's kept its shape, nice and golden.
0:10:52 > 0:10:54The pears are ready too.
0:10:54 > 0:10:57They've taken on a beautiful red-wine hue.
0:10:59 > 0:11:02I think that is absolutely gorgeous.
0:11:08 > 0:11:13The pastry's now cold enough to cut, so slice into rectangles.
0:11:13 > 0:11:15You can hear that crunch of the puff pastry.
0:11:15 > 0:11:18Next, halve the cooked pears.
0:11:18 > 0:11:22Wow, look at that. That is beautiful.
0:11:24 > 0:11:26The lovely white pear flesh
0:11:26 > 0:11:30and that beautiful red-wine exterior.
0:11:30 > 0:11:32That's gorgeous.
0:11:32 > 0:11:34Remove the pips and stalk,
0:11:34 > 0:11:38slice the pears into not too thin but manageable pieces
0:11:38 > 0:11:40and place onto the pastry.
0:11:40 > 0:11:42Now you're ready to plate up.
0:11:42 > 0:11:45I'm using salad leaves coated in pistachio oil.
0:11:47 > 0:11:51It's making me salivate just looking at it.
0:11:51 > 0:11:54Now, a little bit of Stilton cheese.
0:11:54 > 0:11:57We're using British pears and the best of British blue cheese.
0:11:59 > 0:12:01There we go. To give this dish texture,
0:12:01 > 0:12:06add a few chopped pistachios, then drizzle with the fabulous syrup.
0:12:08 > 0:12:11And that's it, my heavenly combination of pear tart
0:12:11 > 0:12:14with crunchy pistachios and a wonderful Stilton cheese.
0:12:14 > 0:12:17It really is a British fruit at its best.
0:12:30 > 0:12:34I like my pears with a little crunch but with lots of juice,
0:12:34 > 0:12:37and sweet and sticky, but that's the biggest problem.
0:12:37 > 0:12:39Knowing when the pear is ripe.
0:12:39 > 0:12:41Pears are a complex fruit.
0:12:41 > 0:12:44They can be happily cold stored for up to ten months. However,
0:12:44 > 0:12:47controlling when they ripen is something
0:12:47 > 0:12:49that we've traditionally left to chance.
0:12:49 > 0:12:53But there's one fruit farmer in Kent who's going that extra mile
0:12:53 > 0:12:56to produce the perfect pear.
0:12:56 > 0:13:01Clive Baxter grows over 1,000 tonnes of pears each year.
0:13:01 > 0:13:04He's gone out on a limb, investing huge sums in new technology
0:13:04 > 0:13:09to create a room where he can control the ripening process.
0:13:09 > 0:13:13And he's about to let me into his secret.
0:13:13 > 0:13:18So it's similar to a cold store except that in this case,
0:13:18 > 0:13:21we're actually putting warm air in and then the air is
0:13:21 > 0:13:26sent above this ceiling and it's forced down
0:13:26 > 0:13:28through the actual pallets of fruit
0:13:28 > 0:13:32and then it's taken back up through the centre there.
0:13:32 > 0:13:34- And sucked up through here?- Yeah.
0:13:34 > 0:13:37- So there's like a circular motion of forced air.- Yeah.
0:13:37 > 0:13:39It doesn't feel that warm in here
0:13:39 > 0:13:42- but obviously warm enough just to ripen them up slowly.- Yes.
0:13:42 > 0:13:44As you probably know,
0:13:44 > 0:13:47when you put your normal pear in a fruit bowl,
0:13:47 > 0:13:50you have a very firm pear quite often
0:13:50 > 0:13:54then maybe for a day, you have the perfect pear,
0:13:54 > 0:13:57and then very quickly after that, it's completely gone
0:13:57 > 0:13:59and it just falls apart.
0:13:59 > 0:14:01The perfectly ripened pears out of here,
0:14:01 > 0:14:06they still stay firm but ripe for several days
0:14:06 > 0:14:11whereas a standard pear that just ripens in your house does not.
0:14:11 > 0:14:15This method of warming fruit has its origins in the ready-to-eat
0:14:15 > 0:14:17ripe avocado system developed in Norfolk.
0:14:19 > 0:14:21How would you look for ripeness in a pear?
0:14:21 > 0:14:24I apply pressure with my thumb.
0:14:24 > 0:14:27It should just give a little bit as you push down with your thumb.
0:14:27 > 0:14:30- Regardless of the colour? - Regardless of the colour.
0:14:31 > 0:14:34After just a couple of days in the warming room,
0:14:34 > 0:14:37Clive's pears are sent straight to the supermarket.
0:14:37 > 0:14:39So, Clive, how has this helped your business?
0:14:39 > 0:14:43It's very popular with the customers because generally in the UK,
0:14:43 > 0:14:44pear sales are quite flat.
0:14:44 > 0:14:47Perfectly ripened pear sales are really increasing
0:14:47 > 0:14:50and you can see why when you start to eat these pears.
0:14:50 > 0:14:54So it's been well received by the public even though
0:14:54 > 0:14:56they have to pay a couple of pennies more,
0:14:56 > 0:14:59because they've got a perfectly ripe
0:14:59 > 0:15:01and really tasty product at the end of it.
0:15:01 > 0:15:03Yeah, it's like anything else, isn't it?
0:15:03 > 0:15:05People will go to your restaurant
0:15:05 > 0:15:08because you do something a little bit different than the ordinary,
0:15:08 > 0:15:11and in the same way, if you're getting something
0:15:11 > 0:15:13that genuinely tastes that much nicer,
0:15:13 > 0:15:16most people are willing to pay a bit more money for it.
0:15:16 > 0:15:17Good.
0:15:19 > 0:15:24It's great to meet someone who is so passionate about growing pears.
0:15:24 > 0:15:27But not just that, prepared to go that extra mile
0:15:27 > 0:15:30to deliver ripe and beautiful British pears.
0:15:30 > 0:15:35Perhaps we are already on the cusp of the pear revival.
0:15:41 > 0:15:46What I love about pears is that they're brilliant in savoury dishes.
0:15:47 > 0:15:50Now I'm going to cook a really unusual combination -
0:15:50 > 0:15:54braised beef cheeks, with pears and bitter chocolate sauce.
0:15:56 > 0:15:58Beef cheeks are a really unusual cut,
0:15:58 > 0:16:01but they are coming into fashion now.
0:16:01 > 0:16:05They're a muscle that works, a really tough piece of meat.
0:16:05 > 0:16:08You can't just sear it and eat it like that,
0:16:08 > 0:16:12it needs long, slow cooking to tenderise it.
0:16:12 > 0:16:15Start off with a good heavy pan,
0:16:15 > 0:16:19and get that hot with a generous glug of oil.
0:16:19 > 0:16:21Then season the meat.
0:16:21 > 0:16:25Once the oil is piping hot, sear the beef.
0:16:25 > 0:16:28It's very important to get that caramelisation,
0:16:28 > 0:16:31because that is where the flavours are.
0:16:33 > 0:16:37Once the beef is beginning to brown, take it off the heat and set aside.
0:16:40 > 0:16:44Chop up the onions and garlic, and gently fry them.
0:16:45 > 0:16:47For extra flavour, add orange zest.
0:16:50 > 0:16:54Now the onions are nice and soft and brown, put the meat back in.
0:16:57 > 0:17:00You can put all of that juice in there as well.
0:17:00 > 0:17:02That's delicious!
0:17:03 > 0:17:06Add a very generous glass of port -
0:17:06 > 0:17:08this will give a sweet edge to the dish -
0:17:08 > 0:17:11followed by the juice from the orange.
0:17:11 > 0:17:13This may sound a very weird combination,
0:17:13 > 0:17:18you've got orange, onions, garlic, port, beef, chocolate and pears,
0:17:18 > 0:17:22but believe you me - it is absolutely heavenly.
0:17:23 > 0:17:27Once the port has evaporated, add beef stock,
0:17:27 > 0:17:31then cover, and put in the oven for some long, slow cooking.
0:17:31 > 0:17:35About three hours, at 140 to 160 degrees.
0:17:36 > 0:17:39Right, now to prepare the pears.
0:17:39 > 0:17:43This is a Comice pear, which I am chopping into cubes.
0:17:49 > 0:17:50Heat some butter in a pan.
0:17:50 > 0:17:55Pears, they only last for about a day when they are at their optimum,
0:17:55 > 0:17:59so maybe we should think about cooking pears more often.
0:17:59 > 0:18:02Squeeze on some lemon juice, and cook until they are soft.
0:18:02 > 0:18:03That's the pears done.
0:18:03 > 0:18:08Now I have to wait until the beef is cooked.
0:18:18 > 0:18:21It's smelling beautiful already.
0:18:22 > 0:18:27All the onions have melted down, the garlic is completely gone,
0:18:27 > 0:18:32the sauce has reduced down, and has intensified with flavour,
0:18:32 > 0:18:36and the beef has reduced down to almost bite-size morsels.
0:18:36 > 0:18:40Remove the beef from the pot, but keep it warm.
0:18:40 > 0:18:44I'm going to put foil on there, so it doesn't dry out.
0:18:45 > 0:18:47Pop it back into the oven.
0:18:50 > 0:18:52And switch it off.
0:18:52 > 0:18:55The final element to this recipe is the sauce.
0:18:55 > 0:18:59Add the leftover pear trimmings to your pan, and bring to the boil.
0:19:00 > 0:19:04You could actually serve this as it is,
0:19:04 > 0:19:08with the onions and these bits of pear,
0:19:08 > 0:19:10but I think the sauce will look far nicer
0:19:10 > 0:19:14if it's finished off like you would in a restaurant,
0:19:14 > 0:19:18that is to say, passed through a fine sieve.
0:19:20 > 0:19:23So now we have a lovely, rich braising sauce,
0:19:23 > 0:19:25reduced and intensified in flavour.
0:19:25 > 0:19:28All we need to do now is to add the chocolate
0:19:28 > 0:19:33which will add a subtle, rich flavour to the dish.
0:19:33 > 0:19:35I'm tempted to eat this, but no.
0:19:35 > 0:19:38Not too much. It's not a chocolate sauce.
0:19:38 > 0:19:41Nonetheless, you want to be able to taste that lovely chocolate.
0:19:41 > 0:19:43Followed by a knob of butter,
0:19:43 > 0:19:45and stir in on a low heat.
0:19:45 > 0:19:47And it's done.
0:19:49 > 0:19:51So let's put this dish together.
0:19:51 > 0:19:54I'm serving with a puree of white beans,
0:19:54 > 0:19:59which I blitzed with butter, rosemary, and a bay leaf.
0:19:59 > 0:20:03Glazed onions and soft buttered pears.
0:20:04 > 0:20:06And there we have it.
0:20:06 > 0:20:10Braised beef cheeks, with pear and bitter chocolate sauce.
0:20:12 > 0:20:15Mmmn, this looks absolutely divine.
0:20:23 > 0:20:25Mmm.
0:20:25 > 0:20:29The beef just melts in the mouth. It's sweet and succulent.
0:20:29 > 0:20:32That chocolate sauce gives a slight bitter edge to it,
0:20:32 > 0:20:35but we've got the fruitiness from the orange and the port,
0:20:35 > 0:20:38and of course the pear is there for the texture,
0:20:38 > 0:20:42and its lovely sharpness.
0:20:42 > 0:20:47It really is a marriage made in heaven. I urge you to try this.
0:20:47 > 0:20:49Wonderful.
0:20:56 > 0:21:00In my revival campaign, I want to champion all British pears.
0:21:00 > 0:21:03That includes even the most unusual varieties.
0:21:03 > 0:21:09I've come to the West Country, the regional home of the perry pear.
0:21:09 > 0:21:13There are over 100 different varieties of perry pear,
0:21:13 > 0:21:14but they're not for eating.
0:21:14 > 0:21:17They were popular in the Middle Ages,
0:21:17 > 0:21:20when people used them to produce perry - the original English wine.
0:21:20 > 0:21:22But today, hardly anyone outside of
0:21:22 > 0:21:25the three counties of Worcestershire,
0:21:25 > 0:21:29Herefordshire, and Gloucestershire has ever heard of them.
0:21:29 > 0:21:31Hi, Jim.
0:21:31 > 0:21:34But this pear enthusiast has taken it upon himself to establish
0:21:34 > 0:21:37a living link to our perry heritage.
0:21:37 > 0:21:39With over 120 pear varieties,
0:21:39 > 0:21:44for some, this collection is the only place where they still exist.
0:21:44 > 0:21:47- So what's this one? It's very tall, and has very small fruit.
0:21:47 > 0:21:50These are Thorn pears, we call them,
0:21:50 > 0:21:53which is one of the typical perry pears.
0:21:53 > 0:21:56- It is very small. - That is typical size for them.
0:21:56 > 0:21:59- You'd only use that for the perry? - Yeah.
0:21:59 > 0:22:01You wouldn't want to eat that for pleasure,
0:22:01 > 0:22:04but you wouldn't spit it out straight away,
0:22:04 > 0:22:07- which you would do with some.- Yeah.
0:22:07 > 0:22:10- You get the dryness in your mouth, the tannins.- Yeah.
0:22:10 > 0:22:13And that's what makes the perry from it.
0:22:13 > 0:22:16So what have we got here?
0:22:16 > 0:22:19The only fruity example of the Betty Prosser.
0:22:19 > 0:22:24It was a pear we discovered just in the neighbouring village.
0:22:24 > 0:22:26Collected it from the orchard, and when we went back
0:22:26 > 0:22:29a year or two later, the whole orchard had been grubbed out.
0:22:29 > 0:22:32It's the only fruiting Betty Prosser.
0:22:33 > 0:22:38I think if it tastes as good as it looks, it will make a good drink.
0:22:38 > 0:22:42If it wasn't for Jim establishing this collection,
0:22:42 > 0:22:45we'd have lost this variety, along with many others forever.
0:22:45 > 0:22:47Perry pears are such a huge part of our heritage.
0:22:47 > 0:22:49We were producing a sparkling drink with them
0:22:49 > 0:22:5350 years before the French started their own process with grapes.
0:22:53 > 0:22:56And we all know how successful they were at that.
0:22:56 > 0:22:57- Hi, Michel.- Hi, Peter.
0:22:57 > 0:22:59Welcome to the Orchard.
0:22:59 > 0:23:02Sadly the art of making perry has fallen flat too.
0:23:02 > 0:23:06But here at the National Collection master brewer Peter Mitchell
0:23:06 > 0:23:08is not only reviving that lost tradition,
0:23:08 > 0:23:10he's winning awards for it.
0:23:10 > 0:23:11So where shall we start?
0:23:11 > 0:23:15This is a single variety Moorcroft, lightly sparkling,
0:23:15 > 0:23:17nothing sort of too much in terms of fizz.
0:23:17 > 0:23:20This is this pear, one of my favourite perry pears.
0:23:20 > 0:23:24This one typically comes off in late September,
0:23:24 > 0:23:26and you almost need to stand underneath the tree,
0:23:26 > 0:23:29catch the pears, and run to the mill to press them,
0:23:29 > 0:23:31because if you don't,
0:23:31 > 0:23:34you have 24 hours, because they'd then rot.
0:23:34 > 0:23:37And pears rot from the inside out.
0:23:37 > 0:23:38Mmm!
0:23:38 > 0:23:41- You like that one?- Oh yeah!
0:23:41 > 0:23:45When you first put it in your mouth, you think, no, it's dry,
0:23:45 > 0:23:46but it's got a residual, a length.
0:23:46 > 0:23:50- Yep.- Let's have some more. - Let's have some more.
0:23:50 > 0:23:54This one's a bit light, a bit more less sparkling.
0:23:54 > 0:23:58Wow, the nose on that, it is like a ripe pear.
0:23:58 > 0:24:00It is.
0:24:01 > 0:24:03It's very refreshing.
0:24:03 > 0:24:07This is a dry one, fairly subtle flavoured, let's see.
0:24:07 > 0:24:08Anyway, Cheers.
0:24:10 > 0:24:14- And there it goes! - That's champagne, that.
0:24:14 > 0:24:16A beautiful crown, beautiful notes on the top there,
0:24:16 > 0:24:18like we say with champagne.
0:24:18 > 0:24:20Very fine bubbles.
0:24:20 > 0:24:21Here's to history and heritage.
0:24:25 > 0:24:30I'm feeling quite merry, all in the name of revival, of course.
0:24:30 > 0:24:33- Thank you. Cheers.- Cheers. - Absolutely marvellous.
0:24:36 > 0:24:40We can all play our part to help support and revive British pears.
0:24:40 > 0:24:43Whether it's visiting this National Collection,
0:24:43 > 0:24:46making the effort to seek out delicious perry drinks,
0:24:46 > 0:24:50or you could get involved in a local community orchard project,
0:24:50 > 0:24:53like these residents in Nottingham.
0:24:53 > 0:24:57Covering 75 acres, St Anne's allotments is the oldest
0:24:57 > 0:25:00and largest Victorian town garden in the world.
0:25:00 > 0:25:04At the height of pear popularity in the 19th century,
0:25:04 > 0:25:07we had over 600 varieties.
0:25:07 > 0:25:12Here in Nottingham, identifying their trees is an ongoing project.
0:25:12 > 0:25:13We have identified
0:25:13 > 0:25:1740 varieties of pear. Many of which date back to the 19th century,
0:25:17 > 0:25:19French and Belgian varieties.
0:25:19 > 0:25:23Things like Comte de Paris, Belle Guerandais, Louise Bonne Jersey,
0:25:23 > 0:25:26you can see behind us. Many surprising varieties.
0:25:26 > 0:25:31And if you have a pear tree in your garden, pick the fruit,
0:25:31 > 0:25:33cook with it, share it with your neighbours.
0:25:33 > 0:25:37Together we can all help revive the British pear.
0:25:41 > 0:25:45For dessert, I'm cooking a pear omelette souffle,
0:25:45 > 0:25:48with salted butter caramel sauce.
0:25:48 > 0:25:51First off we need to prepare a sugar syrup.
0:25:55 > 0:25:57Pour water and sugar straight into a pan,
0:25:57 > 0:26:01and flavour with a vanilla pod.
0:26:01 > 0:26:03Very important to get the seeds out.
0:26:03 > 0:26:06That's where all the flavour is.
0:26:06 > 0:26:09These Concorde pears are already peeled,
0:26:09 > 0:26:12so squeeze on lemon juice to stop them from going brown.
0:26:12 > 0:26:14As the syrup has now boiled,
0:26:14 > 0:26:18pop in the pears to poach gently for about 20 minutes.
0:26:19 > 0:26:22Perry pears, or the old heritage pears take a bit longer.
0:26:22 > 0:26:26Put all that lemon juice in there as well.
0:26:26 > 0:26:29Which helps to keep them nice and white.
0:26:29 > 0:26:32Now start on the caramel sauce.
0:26:32 > 0:26:35I've added together a big wedge of butter
0:26:35 > 0:26:38and unrefined caster sugar.
0:26:38 > 0:26:42Now blast away until it bubbles to a lovely caramel colour.
0:26:42 > 0:26:45Add double cream, and it's as simple as that.
0:26:50 > 0:26:52These pears are perfectly cooked.
0:26:53 > 0:26:55Put half the pears
0:26:55 > 0:26:58and a few spoonfuls of juice into the blender and blitz.
0:27:04 > 0:27:05Pour the puree into a pan.
0:27:05 > 0:27:10To thicken, mix together cornflour and pear brandy.
0:27:10 > 0:27:13You just soften it up and slake the cornflour
0:27:13 > 0:27:16until it's a lovely smooth paste.
0:27:16 > 0:27:20Mix together with the puree,
0:27:20 > 0:27:23and as soon as it comes to the boil it will thicken up.
0:27:24 > 0:27:27Then transfer to a mixing bowl.
0:27:27 > 0:27:30Now the egg whites, they have been whisked until they're soft,
0:27:30 > 0:27:32so they're nice and glossy.
0:27:32 > 0:27:35Beat in half the egg whites into the puree.
0:27:35 > 0:27:39A lot of people are worried, and they think "Oh, I mustn't over mix",
0:27:39 > 0:27:42and they are too delicate with a souffle.
0:27:42 > 0:27:45You can be quite rough, you can go for it.
0:27:45 > 0:27:47Especially that first mix.
0:27:47 > 0:27:48Then the second mix,
0:27:48 > 0:27:52you have to be a little bit more delicate, and a lightness of touch.
0:27:52 > 0:27:57So this time, fold in with a spatula until it's smooth.
0:27:57 > 0:27:59Now is the critical time not to overwork,
0:27:59 > 0:28:04just until that last little lump of egg white has been mixed in.
0:28:06 > 0:28:09Heat up a knob of butter in a mini omelette pan,
0:28:09 > 0:28:12pour in the mixture, and leave it on the heat for a few seconds.
0:28:13 > 0:28:16But watch out, as it could burn.
0:28:16 > 0:28:18You can see the caramel there.
0:28:18 > 0:28:21You can see the butter frothing, you can see the colour,
0:28:21 > 0:28:23and you can most importantly smell.
0:28:23 > 0:28:28If it smells of caramel, you know you're in the right direction.
0:28:28 > 0:28:32So into the oven it goes at 180 degrees for five to six minutes.
0:28:33 > 0:28:37Meanwhile, I have just enough time to dress the plate
0:28:37 > 0:28:40with the poached pears, pear brandy, and caramel sauce.
0:28:44 > 0:28:45Now the moment of truth.
0:28:45 > 0:28:47The souffle.
0:28:48 > 0:28:49Oh!
0:28:53 > 0:28:55That is just, just right.
0:28:55 > 0:28:58It's bouncy, it's got the right texture,
0:28:58 > 0:29:00it smells divine.
0:29:05 > 0:29:09And there you have it, my omelette pear souffle with caramel sauce.
0:29:11 > 0:29:14This looks and smells beautiful.
0:29:14 > 0:29:19Breaking into it like that, that lovely soft souffle.
0:29:20 > 0:29:22Mmmmm!
0:29:24 > 0:29:29Salted butter caramel, the pear brandy and that lovely, soft,
0:29:29 > 0:29:32unctuous souffle but you can feel the grain of the pear.
0:29:32 > 0:29:34It's so delicious.
0:29:35 > 0:29:39I've met some incredibly passionate people.
0:29:39 > 0:29:42Passionate as I am about food, but they are fighting an uphill battle.
0:29:43 > 0:29:49We must be prepared to pay a few more pennies to buy seasonally
0:29:49 > 0:29:50but above all British.
0:29:51 > 0:29:57Because if we don't, it may well be the end of the great British pear.
0:30:01 > 0:30:06Now here's a lady who's passionate about reviving a surprisingly British ingredient.
0:30:10 > 0:30:15I'm Clarissa Dickson Wright and I want you to help me revive a great British ingredient
0:30:15 > 0:30:19which has been overlooked and taken over by foreign invaders.
0:30:19 > 0:30:23A vegetable largely imported from China and Spain
0:30:23 > 0:30:26that's more British than cricket.
0:30:26 > 0:30:31And it's potency will make sure you always have lots of friends,
0:30:31 > 0:30:34lovers and even enemies.
0:30:34 > 0:30:36What am I talking about? Garlic.
0:30:36 > 0:30:39As part of my campaign to revive British garlic,
0:30:39 > 0:30:42I'll be finding out why we should be eating more of it.
0:30:42 > 0:30:45British garlic gives you a slight kick.
0:30:45 > 0:30:49I'll be tucking into some of our own British grown varieties.
0:30:49 > 0:30:50Ooh! Argh! Ooh!
0:30:50 > 0:30:54There's relatively few people who can do what you've just done.
0:30:54 > 0:30:56Oh good, another talent to add to my list!
0:30:56 > 0:31:01And sharing some exciting ways to use this versatile vegetable,
0:31:01 > 0:31:04like this luscious mediaeval chicken with garlic bulbs.
0:31:04 > 0:31:07Straight from the 12th century, the recipe not changed at all.
0:31:12 > 0:31:15I fell in love with garlic at a very young age.
0:31:15 > 0:31:17My mother was born in Penang,
0:31:17 > 0:31:23and so I grew up, very fortunately, with all sorts of ingredients that
0:31:23 > 0:31:27others of my generation would have considered weird and exotic.
0:31:27 > 0:31:29One of these, of course, was garlic.
0:31:29 > 0:31:33And to me, garlic was as commonplace on our table
0:31:33 > 0:31:36as salt and pepper and I grew to love it.
0:31:36 > 0:31:39But love affairs grow bland and boring,
0:31:39 > 0:31:43foreign imports now account for 99% of the garlic
0:31:43 > 0:31:48consumed in the UK, leaving home-grown garlic out in the cold.
0:31:48 > 0:31:52My revival campaign is to get YOU to eat
0:31:52 > 0:31:55and grow even more British garlic.
0:31:55 > 0:31:59An ingredient most of us don't even consider British.
0:31:59 > 0:32:02I really don't check the label, I just look for garlic.
0:32:02 > 0:32:04I never look at the label with garlic, no.
0:32:04 > 0:32:06I pay attention where meat products come from.
0:32:06 > 0:32:08I've never thought about it with garlic.
0:32:08 > 0:32:12I think garlic comes from abroad, mainly. Probably France?
0:32:12 > 0:32:15You tend to think it's going to come from abroad,
0:32:15 > 0:32:17but whether it does, I don't know.
0:32:17 > 0:32:21In fact, garlic is an Anglo-Saxon word meaning spear leak
0:32:21 > 0:32:23and we've been growing it here since Roman times.
0:32:23 > 0:32:27So what's the story with British garlic?
0:32:27 > 0:32:32One of the main problems is we can't get hold of it. Supermarkets don't stock it. So to track some down,
0:32:32 > 0:32:37I'm heading to the heart of London's East End, New Spitalfields market,
0:32:37 > 0:32:41supplier to some of London's top restaurants
0:32:41 > 0:32:43and one of the few places that sells British garlic.
0:32:43 > 0:32:45- Are you Albert?- Yes.
0:32:45 > 0:32:49- Hello, I'm Clarissa. - Hello, nice to meet you.- And you.
0:32:49 > 0:32:51How much garlic do you sell in the course of a year?
0:32:51 > 0:32:54Around 750 tonnes.
0:32:54 > 0:32:58- That's a lot of garlic! - Yes, around five tonnes a week.
0:32:58 > 0:33:02And, where does most of your garlic come from?
0:33:02 > 0:33:04Most comes from China.
0:33:04 > 0:33:07But you also buy from the Isle of White?
0:33:07 > 0:33:13Yes, we only started last year. The new season has just started.
0:33:13 > 0:33:18'And surprisingly, for someone who usually sells Chinese garlic
0:33:18 > 0:33:22'to Chinese restaurants, Albert prefers British, when he can get hold of it.'
0:33:22 > 0:33:27What, in your experience, is the difference in taste
0:33:27 > 0:33:30between the British and the imported garlic?
0:33:30 > 0:33:33The imported garlic is what we taste every day.
0:33:35 > 0:33:38The British garlic gives you a slight kick.
0:33:38 > 0:33:42Are your customers happy with the British garlic?
0:33:42 > 0:33:46They're very happy with the British garlic, but by the time it
0:33:46 > 0:33:50launched in our market, it just got quickly evaporated.
0:33:50 > 0:33:53When we tried to order more, they haven't got any more availability.
0:33:55 > 0:33:59So we've got a problem - merchants like Albert want to buy it,
0:33:59 > 0:34:01but we don't grow enough of the stuff.
0:34:01 > 0:34:04Nevertheless, traders in this market are being actively encouraged
0:34:04 > 0:34:07to sell British when they can.
0:34:07 > 0:34:11Tell me, what is your role in all this magnificence?
0:34:11 > 0:34:14My role is to introduce British farmers
0:34:14 > 0:34:16to the traders in the market,
0:34:16 > 0:34:22to try and bring more fresh produce into London for Londoners from Britain.
0:34:22 > 0:34:26Of course, what I'm here, particularly, to examine is garlic.
0:34:26 > 0:34:30Yes. Unfortunately, garlic isn't commercially grown in this country
0:34:30 > 0:34:32to the extent it could be.
0:34:32 > 0:34:35Obviously, in local farmers markets,
0:34:35 > 0:34:38in local farm shops, there's a certain amount being sold.
0:34:38 > 0:34:42And do the restaurants buy it when they can?
0:34:42 > 0:34:43Yes, definitely.
0:34:43 > 0:34:48A lot of restaurants are going that way. They're trying to be more seasonal
0:34:48 > 0:34:50and change their menus accordingly.
0:34:50 > 0:34:53And if British garlic is good enough for our restaurants,
0:34:53 > 0:34:56it should be good enough for you at home.
0:34:56 > 0:35:01So go out of your way and buy British online or at farmers markets.
0:35:01 > 0:35:04It's got stacks more flavour than the imported stuff.
0:35:04 > 0:35:07And to show you just how incredible it really is,
0:35:07 > 0:35:11I'm going to use an extraordinary British garlic and one you
0:35:11 > 0:35:16probably won't have seen before - super-sized elephant garlic.
0:35:16 > 0:35:19This dish is a perfect starter.
0:35:19 > 0:35:24What I'm going to cook is beefsteak tomatoes stuffed with garlic prawns.
0:35:28 > 0:35:31Here I have some lovely elephant garlic.
0:35:31 > 0:35:35I think elephant garlic goes rather well with prawns
0:35:35 > 0:35:40because it's got a subtle and rather mild flavour.
0:35:40 > 0:35:46It doesn't overpower the prawns and all you have to do is just
0:35:46 > 0:35:54cut off the end and the outer papery skin will come away really easily.
0:35:54 > 0:35:58Look at the size of that, isn't that beautiful? Absolutely beautiful.
0:35:58 > 0:36:02And we only need one of these cloves for this particular dish.
0:36:02 > 0:36:04I'm just going to chop it finely.
0:36:04 > 0:36:09The great thing with garlic is the finer you chop it,
0:36:09 > 0:36:11the hotter it gets.
0:36:11 > 0:36:16And, conversely, if you don't cut it or have it in large chunks,
0:36:16 > 0:36:18then it'll be really quite mild.
0:36:18 > 0:36:24I cut it through every which way first, then dice it.
0:36:24 > 0:36:26It's the same as chopping an onion.
0:36:26 > 0:36:30Gently fry in olive oil in a moderately hot pan
0:36:30 > 0:36:32so as not to burn it and keep an eye on it.
0:36:32 > 0:36:37Give it a nudge every so often before addressing the prawns.
0:36:38 > 0:36:43You want to chop them up too into fairly small pieces before adding the prawns
0:36:43 > 0:36:46to the garlicky goodness.
0:36:46 > 0:36:49These prawns are, of course, cooked already.
0:36:49 > 0:36:52If you're cooking them from raw, you need to cook them a bit longer.
0:36:52 > 0:36:57Otherwise, it's really just to let them pick up the flavours from the garlic.
0:36:57 > 0:37:00And then I would remove it from the heat because it'll keep on cooking.
0:37:00 > 0:37:04'While you prepare your beefsteak tomatoes by slicing them
0:37:04 > 0:37:06'in half and gouging out the seeds.
0:37:06 > 0:37:10'A messy job, best tackled with a knife and spoon.'
0:37:10 > 0:37:15Get through the bottom bit of the stalk
0:37:15 > 0:37:18without making a hole.
0:37:18 > 0:37:22'Something easily done, so watch out.
0:37:22 > 0:37:26'Once surgery is over, you can get the prawns back on the heat with
0:37:26 > 0:37:29'a generous handful of breadcrumbs and some flat leaf parsley,
0:37:29 > 0:37:33'a brilliant pairing with garlic.'
0:37:33 > 0:37:38Parsley takes away the smell of garlic on your breath.
0:37:38 > 0:37:42Not quite as good as more garlic.
0:37:42 > 0:37:45I had a boyfriend once who loved garlic
0:37:45 > 0:37:49and when I arrived at the door of his flat for an evening
0:37:49 > 0:37:54of passion, he would greet me with a little mashed garlic on a crouton
0:37:54 > 0:37:58and give it to me to eat so that I couldn't smell the garlic on his breath.
0:37:58 > 0:37:59Very romantic!
0:37:59 > 0:38:03And all that's left to do now is spoon the garlic
0:38:03 > 0:38:06and prawn filling into the awaiting shells.
0:38:06 > 0:38:08Simple!
0:38:09 > 0:38:15Make sure you've got breadcrumbs over the top, to protect it while it's in the oven.
0:38:15 > 0:38:18And dot each one with butter.
0:38:18 > 0:38:21My idea of a little bit of butter is usually rather more
0:38:21 > 0:38:22than most people's.
0:38:22 > 0:38:26But I think we're allowed butter now, they've decided it's good for us again.
0:38:26 > 0:38:28I never had any doubts.
0:38:28 > 0:38:30'And that's it!' Yummy.
0:38:30 > 0:38:34All that remains is to pop your garlic tomatoes into a hot oven
0:38:34 > 0:38:38for 20 to 25 minutes until they're nice and sizzling.
0:38:38 > 0:38:42While they bubble away, you can prepare a salad.
0:38:42 > 0:38:45Decorate the plate.
0:38:45 > 0:38:49Actually, personally, I think salad is a waste of time
0:38:49 > 0:38:54but other people like it so you have to keep your friends and guests happy, don't you?
0:38:54 > 0:38:58'And this is guarant9eed to do just that.'
0:38:58 > 0:39:02Just put a little on the side of the plate
0:39:02 > 0:39:05and bring forth the tomatoes.
0:39:07 > 0:39:11There you are, doesn't that look absolutely delicious?
0:39:11 > 0:39:13And it smells wonderful.
0:39:13 > 0:39:16Absolutely wonderful, I love the smell of garlic.
0:39:16 > 0:39:20And then you can have that as a starter,
0:39:20 > 0:39:23either in the depth of winter, cos the garlic will keep
0:39:23 > 0:39:26the colds away, or out on the patio in the summer,
0:39:26 > 0:39:29drinking, in your case, probably a large,
0:39:29 > 0:39:32chilled glass of white wine and in mine, a nice ginger beer.
0:39:33 > 0:39:34Perfect!
0:39:40 > 0:39:42I'm in pursuit of British garlic,
0:39:42 > 0:39:47a brilliant ingredient we don't grow enough of commercially.
0:39:47 > 0:39:51I'm off, via a blustery ferry crossing, to Newchurch
0:39:51 > 0:39:54on the Isle of Wight to visit one of just a handful of garlic farms
0:39:54 > 0:39:57in the UK, to see how we can help.
0:39:57 > 0:40:04I get really angry that only one in a hundred garlic bulbs sold in this
0:40:04 > 0:40:05country is British garlic.
0:40:05 > 0:40:09It's something that grows naturally in this country and just
0:40:09 > 0:40:13because you're going to have to go out and look for it
0:40:13 > 0:40:16doesn't mean you shouldn't be eating it.
0:40:16 > 0:40:19And the more we encourage our garlic producers to grow it by buying it,
0:40:19 > 0:40:22the more will be available to us.
0:40:22 > 0:40:24Colin Boswell supplies farmers markets
0:40:24 > 0:40:28and farm shops across the UK with his British garlic.
0:40:28 > 0:40:30It's a crop with a long, illustrious history.
0:40:30 > 0:40:33How long have you been growing garlic here?
0:40:33 > 0:40:37We started growing garlic in 1976.
0:40:37 > 0:40:43- But there's no doubt that the Romans grew garlic here.- Yes.
0:40:43 > 0:40:48We know that because we can find all their sherds and pottery on this land
0:40:48 > 0:40:50so they were manuring it.
0:40:50 > 0:40:56Just think of it, striding across here in their tunics and sandals, it's a lovely thought.
0:40:56 > 0:40:59'The island's mild climate makes for perfect growing conditions.
0:40:59 > 0:41:02'Garlic is planted in late autumn and harvested in summer.'
0:41:02 > 0:41:05We'll let it extend its roots all through the winter
0:41:05 > 0:41:09and by February, it might be three or four inches tall.
0:41:09 > 0:41:14We give it some fertiliser, hoe it in-between the rows,
0:41:14 > 0:41:20keep the soil free, and hopefully by May/June, we've got a crop ready to harvest.
0:41:20 > 0:41:22Sounds so simple and I bet it isn't.
0:41:22 > 0:41:26'It takes six people five hours to hand pull an acre
0:41:26 > 0:41:30'and that's with the help of a tractor loosening the soil.
0:41:30 > 0:41:33'Once lifted, they need to dry out first in the island sun,
0:41:33 > 0:41:37'then in glass houses to be tidied up for the market.'
0:41:37 > 0:41:41Colin, this is amazing, sitting here surrounded by this sea of garlic.
0:41:41 > 0:41:45How many different varieties do YOU grow?
0:41:46 > 0:41:48In any one year, we grow about 12.
0:41:48 > 0:41:50'And I can't wait to try some.'
0:41:50 > 0:41:55Right. See what you make of this. Solent white.
0:41:57 > 0:42:02What's the smell? What does it smell like? You're not feeling it, are you?
0:42:02 > 0:42:04- What, heat-wise?- Yes.
0:42:04 > 0:42:08It's quite hot, but I'm somebody who eats raw chillies for pleasure.
0:42:08 > 0:42:11When my brother died, he left me his chilli collection.
0:42:11 > 0:42:13It took me five years to get through it.
0:42:13 > 0:42:18But yeah, I can see that the general public would, by and large,
0:42:18 > 0:42:20think that this was quite hot.
0:42:20 > 0:42:26We now come our purple Moldovan garlic.
0:42:26 > 0:42:30I'm going to give you a nice little chunk. OK.
0:42:34 > 0:42:37And it's got a... Argh!
0:42:37 > 0:42:38Has it bitten you?
0:42:38 > 0:42:43- It's got... Yes.- It has bitten you? - Yes. It's got quite a slow start.
0:42:43 > 0:42:46- It's a slow start.- But then wow!
0:42:46 > 0:42:48SHE COUGHS
0:42:48 > 0:42:50SHE LAUGHS
0:42:50 > 0:42:55- Now, that will be interesting to cook with.- It will.
0:42:55 > 0:42:57I see you still got some left?
0:42:57 > 0:42:58Yes. I'm taking it cautiously.
0:43:00 > 0:43:07I know your type, Colin, trying to get a girl to weep and weep visibly.
0:43:07 > 0:43:09Ooh! Argh! Whoo! That was too big a bit.
0:43:09 > 0:43:11SHE LAUGHS
0:43:11 > 0:43:15There's relatively few people who can do what you've just done.
0:43:15 > 0:43:17Oh good, another talent to add to my list.
0:43:19 > 0:43:24There's no question in my mind that British garlic is far superior
0:43:24 > 0:43:27to the supermarket stuff, but will the great British public agree?
0:43:27 > 0:43:32I've got some samples to put to the test in the garlic farm shop, so let's find out.
0:43:32 > 0:43:38Here's a nice willing looking gentleman. Can I lure you?
0:43:38 > 0:43:43What I want you to do is taste each of these and tell me
0:43:43 > 0:43:45what you think of each of them in turn.
0:43:45 > 0:43:48OK, sure. OK, I'll try this one first.
0:43:51 > 0:43:53That's really strong.
0:43:53 > 0:43:55And this one.
0:43:58 > 0:43:59That's a lot milder.
0:43:59 > 0:44:01Well, that's the imported one.
0:44:01 > 0:44:04That's a lot better, more flavour. That's fantastic.
0:44:04 > 0:44:08That's more acidic than that one. The first one.
0:44:08 > 0:44:13- And this has got more pow to it? - Yeah.
0:44:13 > 0:44:17Now, who can resist the gentleman with the hair-do? Which do you prefer?
0:44:17 > 0:44:19Which do I prefer? Um...
0:44:21 > 0:44:23Probably the local one.
0:44:23 > 0:44:24- Why?- Why?
0:44:26 > 0:44:27More of a kick.
0:44:27 > 0:44:31Hoorah! The home-grown has conquered the Spanish pretender,
0:44:31 > 0:44:35and I'm impressed, especially with this youngster. Hot, isn't it?
0:44:35 > 0:44:39Well done! I think you're a very brave young man to do that taste test.
0:44:39 > 0:44:42Can I have the other bit of that I picked?
0:44:42 > 0:44:44Um... there. That bit there.
0:44:44 > 0:44:49Excellent! A fine young man!
0:44:51 > 0:44:54What better advert for British garlic?
0:44:54 > 0:44:56But don't just take our word for it, seek it out.
0:44:56 > 0:45:01You'll me amazed by its flavour, especially in this age old recipe
0:45:01 > 0:45:05that proves garlic really is a great British ingredient.
0:45:05 > 0:45:08When I suggested garlic as my ingredient for this programme,
0:45:08 > 0:45:11the BBC said, "But garlic isn't British."
0:45:11 > 0:45:15And in order to prove my point to them,
0:45:15 > 0:45:21I decided to do a medieval chicken dish. This is straight from a form of curry which was compiled
0:45:21 > 0:45:24by the cooks to King Richard II in the 12th Century,
0:45:24 > 0:45:30and so what I'm going to make for you is medieval chicken with garlic bulbs.
0:45:34 > 0:45:39I'm going to take five bulbs of garlic, whole bulbs, not cloves,
0:45:39 > 0:45:47and you need to cut just the top off the garlic so that the liquid
0:45:47 > 0:45:51can get through into the garlic gloves.
0:45:51 > 0:45:59Interestingly, this is a recipe that is still very popular in France.
0:45:59 > 0:46:03But of course, if you remember that in the Middle Ages,
0:46:03 > 0:46:06it was a lot of Norman French influence,
0:46:06 > 0:46:10then you'll realise that this is a very old recipe indeed.
0:46:10 > 0:46:13'That uses just a handful of prime ingredients.'
0:46:13 > 0:46:16Saffron is the world's most expensive ingredient.
0:46:16 > 0:46:24If you come across people selling you, or purporting to sell you, cheap saffron, it isn't saffron.
0:46:24 > 0:46:28You just want to put your strands into a little bowl.
0:46:28 > 0:46:30Pour over some wine and let it soak,
0:46:30 > 0:46:34and if you can't get hold of it, use turmeric.
0:46:34 > 0:46:40It won't have the same flavour, it won't have quite the same beautiful colour, but it has colour.
0:46:40 > 0:46:45'While that relinquishes its golden hue, we can get back to the star of this dish.'
0:46:45 > 0:46:50I'm going to put the garlic bulbs around the chicken.
0:46:50 > 0:46:53'Pour on some olive oil and give it a quick rub down.'
0:46:53 > 0:46:57When they roast, you squeeze out the paste and it's absolutely delicious.
0:46:57 > 0:47:02Whether it's slathered on ciabatta or served with roast chicken like this one,
0:47:02 > 0:47:06tart it up with plenty of black pepper, a handful of salt,
0:47:06 > 0:47:12some punchy, fresh ginger - very medieval ingredient -
0:47:12 > 0:47:14and lots of fragrant ground cinnamon.
0:47:14 > 0:47:21Which came back with the crusaders and it was greatly loved.
0:47:22 > 0:47:25You just want to massage it in a bit.
0:47:25 > 0:47:29Then douse it in the saffron-infused wine. Don't waste any.
0:47:31 > 0:47:36Then put it in the oven for an hour or so, depending on the size of your chicken.
0:47:38 > 0:47:42You will need to baste it about halfway through its cooking time.
0:47:42 > 0:47:44But apart from that, you just let it get on with it.
0:47:46 > 0:47:51'Giving you ample time for some recipe research.
0:47:51 > 0:47:53'Prepare to be fascinated.'
0:47:53 > 0:47:57Roast chickens were almost a new thing in medieval times,
0:47:57 > 0:48:03and think how appealing this must have appeared at the court of King Richard II.
0:48:03 > 0:48:05Just as appealing as it is today.
0:48:05 > 0:48:08Look at that. Doesn't that look lovely?
0:48:08 > 0:48:13You'll know it's done if the juice runs clear when you stick a fork in it.
0:48:13 > 0:48:18So put it onto the dish.
0:48:18 > 0:48:19There, like that.
0:48:19 > 0:48:24There you have your lovely roast bulbs of garlic.
0:48:24 > 0:48:27Which, by the way, smell incredible.
0:48:27 > 0:48:28I'm just going to carve a bit.
0:48:28 > 0:48:35Another of my boyfriends was a brilliant carver. Could feed six people off a chicken this size.
0:48:37 > 0:48:38With second helpings.
0:48:38 > 0:48:42And I'm pretty sure you'll want more of this, too.
0:48:44 > 0:48:48I like the skin. They say, "You shouldn't eat the skin, it's bad for you."
0:48:48 > 0:48:52Well, I've had a lifetime of eating things that are bad for me.
0:48:53 > 0:48:57Mmm. Really nice, and you can really taste the spices.
0:48:57 > 0:48:59But what you want to do...
0:49:02 > 0:49:03..is break open the garlic.
0:49:04 > 0:49:11Then you take a clove and you just squeeze it out.
0:49:14 > 0:49:21So you've got this lovely paste and it's really soft and gentle.
0:49:21 > 0:49:25It doesn't taste harsh or strongly of garlic at all.
0:49:25 > 0:49:28It's just a very subtle flavour.
0:49:30 > 0:49:32Mmm. So good.
0:49:32 > 0:49:36There you have it, medieval chicken with garlic bulbs.
0:49:36 > 0:49:40Straight from the 12th century, the recipe not changed at all.
0:49:47 > 0:49:52I want you to eat British garlic at every available opportunity and I've got a plan.
0:49:52 > 0:49:54I'm off to Wisley in Surrey,
0:49:54 > 0:49:58home to the Royal Horticultural Society's flagship test garden,
0:49:58 > 0:50:03to enlist the help of another garlic enthusiast.
0:50:03 > 0:50:08We've established that supermarkets don't sell British garlic
0:50:08 > 0:50:13and that the farmers can't produce enough for all our needs.
0:50:13 > 0:50:17So I've got another option for you - grow your own.
0:50:17 > 0:50:22Mario de Pace has been growing garlic at Wisley's world-class kitchen garden
0:50:22 > 0:50:24for nearly three years now.
0:50:24 > 0:50:27He's got some useful tips for growing it at home.
0:50:27 > 0:50:28So, what are you doing here?
0:50:28 > 0:50:31I'm planting some garlic.
0:50:31 > 0:50:34I'm removing the individual cloves,
0:50:34 > 0:50:38take off the outer papery layer,
0:50:38 > 0:50:43then I'll plant it at 15 centimetres apart,
0:50:43 > 0:50:48then I gently pull the soil over the cloves,
0:50:48 > 0:50:51about 2.5 centimetres of soil.
0:50:51 > 0:50:57'And if you plant it in winter, come summer, the cloves will have swelled into bulbs.
0:50:57 > 0:51:02'Then you can dig them up, dry them and enjoy your own home-grown garlic.'
0:51:02 > 0:51:05How many different types of garlic have you tried?
0:51:05 > 0:51:13Last year was a bit of an experiment and I tried about 20 different varieties.
0:51:13 > 0:51:17Which of the varieties has been the most successful for you, so far?
0:51:17 > 0:51:24From the growing point of view, Solent Wight is a very good variety.
0:51:25 > 0:51:33On the other hand, I found that the taste of Chestnut Wight is really, really excellent.
0:51:33 > 0:51:38If people wanted to grow garlic at home in a pot, say,
0:51:38 > 0:51:41would they find it easy to do?
0:51:41 > 0:51:42Oh, yes.
0:51:42 > 0:51:47I did try, in fact, even elephant garlic to grow in a pot
0:51:47 > 0:51:50and it's very, very successful and very, very easy.
0:51:50 > 0:51:54How long before you harvest it?
0:51:54 > 0:51:56Well, again, depends on the variety.
0:51:56 > 0:51:59There are some varieties, like early Purple Wight,
0:51:59 > 0:52:03and can be harvested at the end of May.
0:52:03 > 0:52:06Other varieties, like Solent Wight,
0:52:06 > 0:52:08you will harvest it as late as the end of August.
0:52:08 > 0:52:15So basically, with those two varieties, you have fresh garlic supply throughout the year.
0:52:15 > 0:52:20'Which means we can wave goodbye to the bland imported supermarket stuff.
0:52:20 > 0:52:22'It's win-win.'
0:52:22 > 0:52:29I find it very exciting that people are experimenting with ways to grow garlic in this country,
0:52:29 > 0:52:33different varieties that perhaps haven't been grown here before.
0:52:33 > 0:52:35It's a wonderful thing.
0:52:35 > 0:52:40And I'm now going to amaze and dazzle you with the versatility of garlic
0:52:40 > 0:52:45by showing you a pudding which is something you would never, never have thought of.
0:52:48 > 0:52:54Yes, a pudding using garlic, which, believe it or not, is extraordinarily delicious.
0:52:54 > 0:52:58If you've got a starter and a main course, you really need a dessert.
0:52:58 > 0:53:05So I came up, with much imaginative thinking, with garlic fudge tart with nectarines.
0:53:08 > 0:53:14I'm going to put everything into this food processor.
0:53:14 > 0:53:19I've peeled a couple of cloves of garlic and...
0:53:22 > 0:53:23..they're going to go in.
0:53:23 > 0:53:26Along with my first shortcut.
0:53:26 > 0:53:30This is ordinary fudge and it's quite crumbly
0:53:30 > 0:53:34so I'm going to put it in the food processor with the garlic.
0:53:36 > 0:53:38And some caster sugar.
0:53:41 > 0:53:43Don't worry that it's going to be too sweet. It's not.
0:53:43 > 0:53:46I'm going to grind all this up together first.
0:53:51 > 0:53:52There we are.
0:53:52 > 0:53:56And when it's nice and breadcrumby, crack in an egg.
0:53:57 > 0:53:58And whizz that about.
0:53:58 > 0:54:03And throw in another surprise ingredient, Cheshire cheese.
0:54:03 > 0:54:07Which is nice and crumbly and gives a bit more bulk.
0:54:07 > 0:54:08Two eggs yolks...
0:54:10 > 0:54:11..and some cream and milk.
0:54:11 > 0:54:16And it has to be whole milk. I never bother with semi-skimmed milk.
0:54:16 > 0:54:18It tastes revolting.
0:54:20 > 0:54:22And that's the filling done.
0:54:22 > 0:54:27You CAN make garlic ice cream which, in fact, they sell on the garlic farm.
0:54:27 > 0:54:29Um... And...
0:54:29 > 0:54:32We had at home...
0:54:32 > 0:54:39My mother had an old book from which she made - or she got the cook to make - garlic sorbet.
0:54:40 > 0:54:45The cook came from Derbyshire. Cook was my role model.
0:54:45 > 0:54:49My mother was a slim, elegant woman who bought her clothes in Paris,
0:54:49 > 0:54:52and the cook the cook came from Derbyshire and weighed 20 stone.
0:54:52 > 0:54:54And she made the garlic sorbet.
0:54:54 > 0:54:57Can't say it was wonderful but there we were.
0:54:57 > 0:55:00I can, however, recommend this garlicky delight.
0:55:00 > 0:55:04Stage two is the tart itself.
0:55:04 > 0:55:08Here is a pastry case that I baked blind earlier.
0:55:08 > 0:55:13Mine has ground almonds in it as well as flour, but any sweet short crust pastry will do.
0:55:13 > 0:55:18As far as the fruit goes, I'm using three nectarines, but peaches or plums will do.
0:55:18 > 0:55:20I'm just going to cut them in half.
0:55:25 > 0:55:27And just take the stone out.
0:55:31 > 0:55:36And then I'm just going to score them across.
0:55:36 > 0:55:37Just lightly.
0:55:37 > 0:55:42This will help them cook through evenly and I think they look prettier.
0:55:42 > 0:55:44Then simply pop them into the tart, skin side up.
0:55:44 > 0:55:50And then I'm just going to pour this into the pastry case.
0:55:50 > 0:55:52Doesn't it look heavenly?
0:55:52 > 0:55:55Then put it into a hot oven for 20-25 minutes...
0:55:57 > 0:56:01..until it's cooked and golden and utterly delicious.
0:56:01 > 0:56:06Then leave it to cool, and half an hour later, you can cut yourself a slice.
0:56:09 > 0:56:10Look a that. How lovely.
0:56:14 > 0:56:17And what does it really taste like?
0:56:21 > 0:56:25The whole thing blends together impeccably.
0:56:25 > 0:56:29You can't taste cheese, you can't really taste the garlic.
0:56:29 > 0:56:32You have this hint of something that you don't know what it is
0:56:32 > 0:56:36and the juiciness of the nectarine makes the whole thing work.
0:56:36 > 0:56:38It's really nice. Really good.
0:56:45 > 0:56:50I've had a great time trying to convince you to buy and cook British garlic,
0:56:50 > 0:56:54but if all that hasn't persuaded you, then maybe this will.
0:56:54 > 0:56:59It's the annual Isle of Wight Garlic Festival, a hugely popular event
0:56:59 > 0:57:02that celebrates British garlic in all its glory.
0:57:02 > 0:57:05We actually come from Essex, so we've travelled over.
0:57:05 > 0:57:08We've come here specifically to come to the festival.
0:57:08 > 0:57:11This is our annual pilgrimage. We love the garlic festival.
0:57:11 > 0:57:13We love garlic so we come here every year.
0:57:13 > 0:57:18There are plenty of varieties to choose from, including seed garlic
0:57:18 > 0:57:20so you can grow your own.
0:57:20 > 0:57:23I've never really thought about growing garlic until today
0:57:23 > 0:57:27but we've bought some cloves and we'll have a go at growing some ourselves.
0:57:27 > 0:57:31There are all sorts of weird and wonderful garlicky treats.
0:57:31 > 0:57:34There's plenty of samples here. You can have it roasted,
0:57:34 > 0:57:36you can buy the chutney, you can buy a jam.
0:57:36 > 0:57:38We're going to have some garlic sweet corn.
0:57:38 > 0:57:42Bake them in the oven for about an hour and a half. We drizzle them with some olive oil.
0:57:42 > 0:57:47Get the garlic, squeeze it onto your bread, then put your hummus and tomatoes on top, and just enjoy.
0:57:47 > 0:57:50I think the strangest thing I've tasted today is garlic beer.
0:57:50 > 0:57:52And garlic ice cream.
0:57:52 > 0:57:55The strangest thing is the garlic hot dogs!
0:57:55 > 0:57:58I found that the vampire relish looked a bit iffy.
0:58:01 > 0:58:04But there really is nothing to be scared of.
0:58:04 > 0:58:07After all, 20,000 festival goers can't be wrong.
0:58:07 > 0:58:10My love affair with garlic has been rekindled.
0:58:10 > 0:58:17I'm passionate on my new quest to get all of you to go out and eat and grow British garlic,
0:58:17 > 0:58:20because if YOU don't do it,
0:58:20 > 0:58:26future generations will be deprived of this wonderful heritage of ours,
0:58:26 > 0:58:29this product that has been with us for centuries.
0:58:29 > 0:58:34Don't let it die out again. Go and pursue it!
0:58:56 > 0:58:58Subtitles by Red Bee Media Ltd
0:58:58 > 0:59:01E-mail subtitling@bbc.co.uk