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