:00:16. > :00:21.We're here to put Britain back on the food map. We're on a mission to
:00:21. > :00:25.save fantastic British produce from extinction. But we need your help.
:00:25. > :00:30.Essential ingredients that have been here for centurys: Are in
:00:30. > :00:38.danger of disappearing... Forever. We want everyone to get back to
:00:38. > :00:48.culinary basics... And help us revive our... Magnificent... Mouth
:00:48. > :01:17.
:01:17. > :01:20.watering... Unique... This is an extraordinary tale of a
:01:20. > :01:25.struggle for survival. Despite producing some of the finest
:01:25. > :01:30.quality food, world-class, in fact, it's on the verge of extinction,
:01:30. > :01:35.but there are signs of a fight-back, and you can join the battle. My
:01:35. > :01:45.name is John Torode, and I'm determined to persuade you to get
:01:45. > :01:47.
:01:47. > :01:51.behind these bovine beauties and to In my campaign, I find out how
:01:51. > :01:55.serious the loss of rare-breed cattle could be. It would be
:01:55. > :02:02.catastrophic if these animals disappeared. These White Parks go
:02:02. > :02:05.back to the fifth century. How one man's passion helped save a breed
:02:05. > :02:09.from extinction. I make no claim of our breed being the best, but I
:02:09. > :02:12.don't know if any others that are better. And I'll be cooking my
:02:12. > :02:22.version of the perfect British Sunday roast.
:02:22. > :02:22.
:02:22. > :02:27.I don't think it gets much better Look. Don't get me wrong. We eat
:02:27. > :02:30.plenty of beef in this country, but many of us are missing out on the
:02:30. > :02:35.stuff that is absolutely fantastic, the sort of beef that makes your
:02:35. > :02:40.heart thump when you cook it. You can smell it. It's just the joy of
:02:40. > :02:47.true beef flavour and beef smell, and the animals - these animals -
:02:47. > :02:50.that produce that type of beef, are truly in threat of extinction.
:02:51. > :02:58.Britain has lost six native breeds of cattle. They're never coming
:02:58. > :03:02.back. Even now, there are five rare breed species on the critical list.
:03:02. > :03:06.They're nearly extinct. When I first arrived in deloon 20-odd
:03:06. > :03:10.years ago British beef wasn't that celebrated. I actually wasn't that
:03:10. > :03:15.enthusiastic about it until the time I tasted a piece of rare breed
:03:15. > :03:19.beef cooked over charcoal, then things changed. It was deep, it was
:03:19. > :03:24.smoky, it was delicious. It was salty. It had true texture, and for
:03:24. > :03:29.me, it tasted like proper meat. Of course, from then, my life changed,
:03:29. > :03:34.and now one of my most favourite things in the world is to take a
:03:35. > :03:40.piece of well-hung beef, roast it simply for my friends, sit down
:03:40. > :03:45.with a glass of wine and celebrate the beauty of the bovine. But if
:03:45. > :03:48.these native breeds become extinct, we'll never be able to savour that
:03:48. > :03:53.sensational taste again, and it's up to you whether you want to do
:03:53. > :03:58.something about it to. Kick off my campaign I am heading to the
:03:58. > :04:03.National Trust Women poll Park Farm. I want to find out exactly how we
:04:03. > :04:06.nearly lost our native breeds. I am meeting Richard Broad from the Rare
:04:06. > :04:13.Breed Survival Trust. How many different breeds were
:04:13. > :04:16.there in the UK? I suppose within the cattle, there was probably a
:04:17. > :04:22.breed from most of the different regions. Of course, the Second
:04:22. > :04:26.World War within the UK, farming changed completely, didn't it?
:04:26. > :04:29.the 1947 Agricultural Act paid people to produce food - didn't
:04:29. > :04:34.matter what quality it was. They just wanted numbers of cows,
:04:34. > :04:38.numbers of sheep, numbers of pigs. The more modern breeds were more
:04:39. > :04:44.readily available and could more easily be intensified. This
:04:44. > :04:47.National Trust farm works closely with the Trust in their attempt to
:04:47. > :04:53.reverse history. They're running a commercial farm that stocks and
:04:53. > :04:57.cultivates rare breeds. I am getting a tour with their manager,
:04:57. > :05:01.Richard Morris. These are our Irish Moiled and Gloucesters here. I
:05:01. > :05:09.haven't got a Gloucester bull this gee, I am running them with the
:05:09. > :05:15.Irish Moileds. You don't see many of these. You don't. In the '50s we
:05:15. > :05:19.were down to three cows and two stock bulls, which has meant now
:05:19. > :05:24.it's incredibly difficult to find a bull that isn't related to your
:05:24. > :05:29.cows, so what you do now is find one that is least related. It does
:05:29. > :05:35.make it difficult. Right. We call them the secret lovers. You never
:05:35. > :05:41.see the bulwarking, but he does the job. Such a beautiful breed. Nearby
:05:41. > :05:49.they're also farming Gloucesters, White Parks and Shetlands. All are
:05:49. > :05:56.on the rare breed watch list. Why would you want to be doing this?
:05:56. > :05:59.Every animal has an intrinsic value. It's incredibly important we keep
:05:59. > :06:02.these going. It would be catastrophic if these breeds
:06:02. > :06:09.disappeared. These White Parks go back to the fifth century. We have
:06:09. > :06:14.to keep them going. We have to keep that broad diversity of genetics.
:06:14. > :06:20.If there was a difference in tai, what would you say? I would say the
:06:20. > :06:25.quintessential English roast, it's nicely marbled on the outside and
:06:25. > :06:34.strong textured. If it's hung well, it's cooked well, it's just
:06:34. > :06:38.exquisite, it's just beautiful. You start talking about beef and my
:06:38. > :06:43.teeth start tingling. But meeting farmers like this gives me great
:06:43. > :06:48.hope we are reviving the traditional breeds, and we can
:06:48. > :06:54.continue to eat great British rare breed beef. My strategy now has to
:06:54. > :06:58.convince you to go out and buy some rare breedby. Of course, in the
:06:58. > :07:07.revival kitchen I am going to be cooking something truly delicious,
:07:07. > :07:11.a classic piece of beef. This beautiful piece of meat is a
:07:11. > :07:15.Toscana. That is usually served in Italy. We may know it in this
:07:15. > :07:20.country as a T-bone steak, but the really important part of this
:07:20. > :07:23.wonderful piece of beef is the outside layer of fat to keep it
:07:23. > :07:28.lovely and moist, but more importantly, inside these little
:07:28. > :07:32.tiny rivers of fat, which are called marbling, and without
:07:32. > :07:36.marbling, this piece of beef would be as tough as old boots. You may
:07:36. > :07:39.as well get yourself a piece of cardboard, cover it with gravy and
:07:39. > :07:46.just eat it and believe you're eating steak because this piece of
:07:46. > :07:56.beef is a beautiful thing, and this is my Toscana with shard, shallots
:07:56. > :07:56.
:07:56. > :08:02.and thyme. Between this piece of fat is a tiny, tiny white piece of
:08:02. > :08:06.sinew. That piece of sinew, when the heat hits it, will act like an
:08:06. > :08:10.elastic band. That band will shrink, and the piece of meat that sits
:08:10. > :08:14.underneath will shrink as well and become quite tough, so we need to
:08:14. > :08:18.be able to make sure that flesh relaxes as it cooks rather than it
:08:19. > :08:23.pulling together, so what I do is simply take a knife and make little
:08:23. > :08:28.score firstly through the fat so I can see where the sinew is,ed a
:08:28. > :08:31.once I've done that then I can actually attack the piece of sinew
:08:31. > :08:36.underneath. Now that my White Park steak is prepared, there are some
:08:36. > :08:41.golden rules about cook it - hot pan, so hot you can't put your hand
:08:41. > :08:44.above it. Oil the meat, not the pan, and just a plain vegetable oil, not
:08:44. > :08:54.olive. Then put your meat down and listen
:08:54. > :08:59.to it sizzle. Turn once each side is seared. If it tugs when you lift
:08:59. > :09:04.it, it's not ready. Everybody has a preference how they want their beef
:09:04. > :09:09.cooked. Really, that's up to you how you want to eat it. For me it
:09:09. > :09:13.needs to be more medium-ish because if it's rare, it's cold on the bone,
:09:13. > :09:17.and it's a little bit jelly-like, so I like it to be cooked through
:09:17. > :09:21.and for the blood and all the juice just to be coming out and you get
:09:21. > :09:30.the full flavour of the beef. Once it's seared all over, pour the
:09:30. > :09:34.juices on from the griddle and pop it in the oven to cook 200 degrees.
:09:34. > :09:37.I am going to prepare some veg to go with it, first, these shard. I
:09:37. > :09:43.have separated the leaves and dropped the stocks into some hot
:09:43. > :09:50.water to soften them for a few minutes. Into a hot pan add butter,
:09:50. > :09:56.a segment of lemon. Add chopped anchovies, a spoonful of cape, then
:09:56. > :10:00.your shard. I have shallots in another pan with thyme and beef
:10:00. > :10:08.stock. Our beef is ready to come out. I love that smell, just
:10:08. > :10:12.absolutely love it. That lovely smell of just roasting beef, and I
:10:12. > :10:17.need to just let it rest. This piece of beef is a decent hunk of
:10:17. > :10:21.beef, and the actual volume of beef that's left over after we've cooked
:10:21. > :10:25.it is still a large quantity. This is a piece of beef which is about
:10:25. > :10:28.three years old, and sometimes if we're buying continental breeds in
:10:28. > :10:31.supermarkets, the beef is a lot younger. It doesn't have the
:10:32. > :10:36.structure to the muscle, it doesn't have the marbling, and you could
:10:36. > :10:41.end up losing about 50% of that meat just by buying a piece of meat
:10:41. > :10:44.very, very cheaply, so buy decent beef. It's a completely different
:10:44. > :10:54.flavour. It's a different texture, and when you eat it, you'll taste
:10:54. > :10:56.
:10:56. > :11:02.After the steak has rested for the same time it took to cook, you can
:11:03. > :11:07.plate up - shard, then your carved beef, shallots and a drizzle of the
:11:07. > :11:13.juices. Now, of course, the joy of cooking any amazing piece of beef
:11:13. > :11:23.is to get to eat it. There is a huge amount going on on this plate,
:11:23. > :11:29.
:11:29. > :11:33.but everything goes beautifully You know that really familiar brand
:11:33. > :11:38.of beef - the one that all the steakhouses and the fast food
:11:38. > :11:42.burgers name themselves after? Well, would you be surprised to learn
:11:42. > :11:49.that the original pure Aberdeen Angus is on the rare breed survival
:11:49. > :11:53.trust critical list. It's close to extinction. So I have come to meet
:11:53. > :11:57.farmer Geordie Suitor who started to revive the breed when he
:11:57. > :12:03.realised we're nearly wiped out, and do you know, I have never seen
:12:03. > :12:08.an Aberdeen Angus up close. Wow! There is that square frame you see
:12:08. > :12:15.in all of the original breeds. That and absolute straight back,
:12:15. > :12:20.straight down, a decent-sized bum, but not really fat, and just
:12:20. > :12:24.recollect angle, and they're extraordinary. What exactly is an
:12:24. > :12:33.Aberdeen Angus? The original Aberdeen Angus were started way
:12:33. > :12:37.back - the first one started in the 1850s. Pure-bred Aberdeen Angus was
:12:37. > :12:43.in danger of extinction? Yes. many were left when you started
:12:43. > :12:47.this? Off the top of my head, 30, 40 at the outside. I see a huge
:12:47. > :12:52.merit in these animals. There's just a quality about them that has
:12:52. > :12:58.been lost over the years. These cattle do not need cereals. The
:12:58. > :13:04.conversion is wrong. You're giving an animal ten kilos of a protein
:13:04. > :13:08.that a human could eat to gain two kilos. It just doesn't work. It
:13:08. > :13:13.comes back to the fact that as time goes on, grain will be needed to
:13:13. > :13:17.feed the world population. These guys can eat grass. What about the
:13:17. > :13:21.argument of simply we should be eating less beef, but more of the
:13:22. > :13:27.good stuff? Well, I would subscribe to that theory without a shadow of
:13:27. > :13:34.a doubt. If anybody is going to know about
:13:34. > :13:38.quality, it will be the local butcher who sells beef including
:13:38. > :13:42.Geordie's pure breed Aberdeen Angus beef. They take longer to mature,
:13:42. > :13:46.and they're traditionally grass fed. The flavour is very different. It's
:13:46. > :13:50.very sweet. It's very tender. Because it's slow grown, the grain
:13:50. > :13:53.is fine. It's not the grain system of the continentals will have.
:13:53. > :13:57.You'll see the difference in the colour of the fat. The quality of
:13:57. > :14:02.the eating is there, and people notice that. It's too tempting. I
:14:02. > :14:07.have to taste the difference between pure-breed Aberdeen Angus
:14:07. > :14:10.and a nonrare breed. That Aberdeen Angus is extraordinary, the
:14:10. > :14:13.sweetness from the grass, the smokiness that goes with it, is
:14:13. > :14:18.subtle, but still really, really rich, and because it has been
:14:18. > :14:22.hanging for a decent amount of time, it has that lovely dry texture to
:14:22. > :14:29.it as well. That is amazing. That is amazing! How do you think these
:14:29. > :14:39.two will compare to each other on flavour? On flavour alone? The
:14:39. > :14:39.
:14:39. > :14:45.purely grass-fed Aberdeen Angus It is extraordinary that this one
:14:45. > :14:48.man has the dream of a single heard with be that will taste
:14:48. > :14:52.extraordinary. The irony is that, for this beef to survive, we have
:14:52. > :15:02.to continue to meet it. I have a recipe that guarantees to encourage
:15:02. > :15:03.
:15:03. > :15:08.you to do that. And it uses one of the cheapest cuts of beef. This is
:15:08. > :15:13.a shin of beef. It is the type of meat that needs to be cooked long
:15:13. > :15:20.and slowly. For me, this is the sort of thing that warms your heart.
:15:20. > :15:30.It takes hours in the oven. It is sensational. This is my braised
:15:30. > :15:35.
:15:35. > :15:40.shin of beef with * Nice and parsnip puree. -- star anise.
:15:40. > :15:45.The is has been maturing for quite a long time. That is a good thing.
:15:45. > :15:50.The more it sits around, the more tender it gets. I am cutting of the
:15:50. > :15:56.flesh from the born, but your butcher will happily do it for you.
:15:56. > :16:01.When you meet people like Geordie, who are so passionate about what
:16:01. > :16:08.they do, it is pretty inspiring to think that they spend their life
:16:08. > :16:13.taking their time to bring back a traditional breed and let us taste
:16:13. > :16:19.that meet that we should be all the time. Get a casserole and put it on
:16:19. > :16:23.a high heat. Let the pieces of beef sector, do not jiggle them around.
:16:23. > :16:29.You're looking for a dark colour, a really dark, because that is where
:16:29. > :16:37.the flavour comes from. Do not put too many at once, the beef will go
:16:37. > :16:41.soggy. It needs other ingredients to add sweetness, ingredients to
:16:41. > :16:46.make it stretch a little further, and also for the sauce to become
:16:46. > :16:52.fruity. For the sauce, crush some garlic, peeled onion, some celery
:16:52. > :17:00.and carrots, and pop them into the casserole. A great source has to
:17:00. > :17:09.have many dimensions - as weakness -- sweetness, star anise and acid.
:17:09. > :17:12.That is there to break down the sinew in the beef. That leaves you
:17:12. > :17:19.with a piece of beef that is soft and succulent when you taste it. I
:17:19. > :17:24.add a bit of red wine and my secret Aussie twist. Soy sauce and fish
:17:24. > :17:34.sauce. I am going to add fish sauce rather than salt because I think it
:17:34. > :17:34.
:17:34. > :17:42.gives more of a rounded flavour. The same thing with the soy sauce.
:17:42. > :17:46.It starts to smell of berries and liquorice and tobacco. It is
:17:46. > :17:52.becoming quite manly and Butch. That does not mean that the girls
:17:52. > :17:56.cannot eat it! But it is very strong to make the sauce thick and
:17:56. > :18:05.shiny I am going to add a pig's Trotter. The gelatin will ensure
:18:05. > :18:10.that the stew sparkles. The fruitiness that comes from Port the,
:18:10. > :18:16.the acid and strength of berries that come from red-wine are going
:18:16. > :18:26.beautifully with the liquorice. Put the beef back in, bring to the boil,
:18:26. > :18:26.
:18:26. > :18:31.then a tablespoon of fish sauce and soy sauce. The beef is nearly
:18:31. > :18:41.cooked. To accompany it, I have boiled some parsnips in milk and
:18:41. > :18:43.
:18:43. > :18:49.pureed them together into more of a source than a masher. This sauce is
:18:50. > :18:59.reduced and then meet is starting to show the beautiful nature of
:19:00. > :19:06.
:19:06. > :19:15.that sweet, sticky sauce. -- than I am not sure, I will have to have
:19:15. > :19:20.another one. There are huge, rich, big flavours surrounding that beef.
:19:20. > :19:25.The parsnip is also huge. Inside, you can taste the beef. Do me a
:19:25. > :19:34.favour - get yourself a decent butcher and go and talk to them
:19:34. > :19:44.about a rare red traditional -- about a rare round traditional
:19:44. > :19:44.
:19:45. > :19:49.breeds. ETA steak. -- eat a steak. In Scotland, we have found a breed
:19:49. > :19:59.that is on the brink of extinction. Only time will tell whether the
:19:59. > :20:00.
:20:00. > :20:06.Aberdeen Angus will survive. But there is hope. It comes from the
:20:06. > :20:10.success story of Father and son team, bald and Tom Williams. They
:20:10. > :20:20.have put their heart and soul into some of -- reviving these Longhorn
:20:20. > :20:23.
:20:23. > :20:27.cattle. What is so special about them? I was brought up in Suffolk.
:20:27. > :20:32.I saw them as a little boy being exhibited at the Suffolk Show. I
:20:32. > :20:38.thought, one day I will have some of those myself. I passionately
:20:38. > :20:44.feel for their beauty. As a little boy, what do you go for? You go for
:20:44. > :20:49.their horns, their temperament, their colour. All of those things.
:20:49. > :20:53.I would find it difficult to keep any other breed. I have had these
:20:53. > :20:58.for over 30 years. As ever, the most important thing is flavour. Do
:20:58. > :21:08.they taste they needed? A butcher's tell me that the marbling of the
:21:08. > :21:09.
:21:09. > :21:18.meat -- the butchers. The marbling of the meat is very good. I make no
:21:18. > :21:23.claim that it is the best, but I do not know of any meat that is better.
:21:23. > :21:27.I have to say, up as a cook and as an Australian who was not excited
:21:27. > :21:31.about beef, when I started to taste the flight this I was enamoured. I
:21:31. > :21:35.have to say thank you because it is brilliant. It is lovely to see that
:21:35. > :21:40.the work you have done has taken his breed and it is becoming
:21:40. > :21:48.commonplace. And I can tell you that there are
:21:48. > :21:55.few Australians taking out long horns. Good! Bob's son is taking on
:21:55. > :22:00.the mantle and is ensuring the success of the business. I am 32.
:22:00. > :22:06.My parents bought their first one when I was born. It is really great
:22:06. > :22:11.to have a continuation of that breeding herd. The breed has really
:22:11. > :22:15.improved in numbers and so on. We have great sales of beef and, with
:22:15. > :22:21.conservation grazing, it has turned into a great business. People will
:22:21. > :22:25.be unaware that you need to graze certain parts of the country - you
:22:25. > :22:30.cannot get them with big machinery, so you have to have animals in
:22:30. > :22:33.place to make sure you keep it at a certain level, is that right?
:22:33. > :22:37.Cattle are fantastic for conservation. I think the key to
:22:37. > :22:42.any successful farming operation is making sure that you're end product
:22:42. > :22:48.is sold down the correct streams. We do not have launched quantities
:22:48. > :22:57.so we need to make sure we sell them at a premium. -- large
:22:57. > :23:01.quantities. I would say that is the good key to success.
:23:01. > :23:06.Here is the one we have been waiting for - the quintessential
:23:06. > :23:13.British Sunday lunch, using some very British Longhorn beef. Roast
:23:13. > :23:16.British beef, roast British rare breed beef, probably the most
:23:16. > :23:21.important meal served to the British public and indeed the world
:23:21. > :23:30.over. For me, the best piece of roast beef comes from this
:23:30. > :23:35.wonderful, absolutely extraordinary forerib rib. It has been worked
:23:35. > :23:40.quite a bit, so it really has depth. At the same time, when roasted
:23:40. > :23:49.slowly, it is tender and melt in the mouth. This will be my slow
:23:49. > :23:54.roast rib of beef with Yorkshire puddings. This is a really
:23:54. > :24:00.expensive piece of meat, but that piece of meat will feed a whole
:24:00. > :24:04.family at Christmas. That actually means that it is quite good value.
:24:05. > :24:14.Keep the fat. I will say it again. It is essential for moisture during
:24:15. > :24:15.
:24:15. > :24:22.cooking, and you can always cut off the excess later. Score it, rump
:24:22. > :24:32.oil my collarette. I am going to put a mustard crust on it. I like
:24:32. > :24:36.
:24:36. > :24:40.stuffing. -- Rob oil Mack all over it. Growing up in Australia, we did
:24:40. > :24:43.not do Yorkshire puddings. My grandmother did lots and lots of
:24:43. > :24:50.stuffing. I think it is because everything was expensive and she
:24:50. > :24:54.wanted to stretch and get good value for money. It was not until I
:24:54. > :25:02.got here, 20 odd years ago, that I learned how to make a Yorkshire
:25:03. > :25:08.pudding. They are pretty good. Even as an Aussie. Combine breadcrumbs,
:25:08. > :25:15.wholegrain mustard, a couple of eggs, fried chopped onions, water
:25:15. > :25:25.and pepper. It is a decent piece of beef, it deserves good seasoning.
:25:25. > :25:25.
:25:25. > :25:30.Put some carrots in the pan. Plaster all of that wonderful crust
:25:30. > :25:40.on top. Add water to the pan to stop it burning and olive oil to
:25:40. > :25:50.stop it sticking. Put it in a preheated oven at 220 Celsius.
:25:50. > :25:55.
:25:55. > :26:01.Immediately drop it and leave it That is stunning. And the crust has
:26:01. > :26:11.gone crispy on top, the fat is starting to melt away inside here.
:26:11. > :26:18.
:26:18. > :26:23.The ire of the meat is lovely and Brown. - eye of the meat. Whatever
:26:23. > :26:29.you do, do not carve it now. It needs to relax. This is where we go
:26:29. > :26:36.wrong. Give it a rest, Britain. Use the time to get your Yorkshire
:26:36. > :26:40.puddings cooked my way. Pour your milk into a bowl, add eight eggs.
:26:40. > :26:47.There will be people screaming, saying, what do you think you're
:26:47. > :26:53.doing? This is how I make Yorkshire puddings. A lot of people put the
:26:53. > :26:56.flour in first, make a well in the middle. I do not think that works
:26:56. > :27:02.as well. Sometimes, the amount of delay that you have with the eggs
:27:02. > :27:10.and flour means the flower get lumpy. This way, I mix my eggs and
:27:10. > :27:18.my milk and salt together. Then add your flour and whisky. Keep going
:27:18. > :27:24.until your biceps look like Popeye's. This gets rid of my bingo
:27:24. > :27:29.wings. Poppet on to the heat and put lard into each mould, not
:27:29. > :27:39.vegetable oil. That burns. Then wait until the fat is so hot that
:27:39. > :27:46.it shimmers. Sizzling, just to the top. Then straight in the oven. Get
:27:46. > :27:51.it in the oven as fast as you possibly can. When it is ready,
:27:51. > :28:01.take out your roast potatoes and my a delicious Yorkshire puddings, car
:28:01. > :28:15.
:28:15. > :28:21.for the beef and serve it up with pride. -- carve the beef. That is
:28:21. > :28:25.roast beef and Yorkshire pudding, the Australian way.
:28:25. > :28:28.If British rare breed beef is to be saved, we all need to help out.
:28:28. > :28:35.These people in Suffolk were so interested in finding out about
:28:35. > :28:39.beef that they took up a new hobby - butchery. To get hands-on and
:28:39. > :28:44.understand the difference joints is fascinating. It is a great way to
:28:44. > :28:50.work up an appetite for later on. This class introduces where the
:28:50. > :28:53.cuts are and what they are used for. They get too did obituary. A course
:28:53. > :28:57.like this greatly increases the knowledge and makes you appreciate
:28:57. > :29:07.what goes into farming and butchery and putting a really good piece of
:29:07. > :29:12.What they'll take home from it really is a little bit of extra
:29:12. > :29:17.knowledge, so when they go to the butcher's, hopefully me, they can
:29:17. > :29:21.say, I'm going to have a brisket this time. I usually get topside,
:29:21. > :29:27.but that tasted fantastic. There are lots of these courses being
:29:27. > :29:34.held all over the country. To help, it's as simple as searching out the
:29:34. > :29:39.local meat from your butcher or going online.
:29:39. > :29:44.That is one seriously delicious, beautifully tender piece of
:29:45. > :29:48.Longhorn, slowly roasted so all the flavour stays in, but it stays
:29:48. > :29:51.wonderful and succulent, then served with a crusty Yorkshire
:29:51. > :29:54.pudding - I don't think it gets much better than that. Find
:29:54. > :29:59.yourself a good buter, demand the best, understand what you're eating,
:29:59. > :30:03.and I'll tell you what, it will pay dividends. You'll taste the
:30:03. > :30:07.difference every single time. Now, here's man with a reputation for
:30:07. > :30:11.loving food from the wild who's passionate about reviving another
:30:11. > :30:15.British produce that's plentiful but largely ignored.
:30:15. > :30:19.I'm Valentine Warner, and I'm very passionate about some truly
:30:19. > :30:25.fabulous British produce. It's delicious. It's healthy, and it's
:30:25. > :30:33.very sustainable. It's British shellfish. In particular, cockles
:30:33. > :30:37.and mussels, which are udgely undervalued in the UK. Look at all
:30:37. > :30:43.this amazing tasty British shellfish. It's massively lucrative
:30:43. > :30:49.market worth �300 million to UK fisheries. And where's it going?
:30:50. > :30:53.Abroad. It's my hope to help revive our British shellfish. Wow. I have
:30:53. > :31:00.never seen so many mussels in one go - ever.
:31:00. > :31:03.Trying my hand at cockle picking - a dying art that deserves our
:31:03. > :31:10.support and appetite. Absolutely back-breaking! And showing you how
:31:10. > :31:15.quick and easy it is to cook shellfish at home with some
:31:15. > :31:18.deliciously straight-forward cockle dishes, including my moreish
:31:18. > :31:23.stuffed mussel. I could easily do with a whole
:31:23. > :31:28.plate on my own. I have an insatiable appetite for British
:31:28. > :31:33.shellfish, born of childhood holidays spent by the sea. What I
:31:33. > :31:38.love is primarily the taste. For me, they're iconic. When I think of the
:31:38. > :31:45.British beach I don't just think about donkeys or candyfloss or bat
:31:45. > :31:48.and ball, I actually think of little bowls of cockles and whelks
:31:49. > :31:53.picked with a toothpick. And we Brits have been munching on it
:31:53. > :31:57.since we learned to fish. In fact, shellfish used to be sold by the
:31:57. > :32:01.pint outside our pubs not too long ago. So what'ss changed? I think
:32:01. > :32:06.one of the main reasons fresh British shellfish has fallen out of
:32:06. > :32:11.fashion is it's hard to get hold of especially inland. We may be an
:32:11. > :32:15.island nation, but there seems to be mainly frozen or cooked stuff in
:32:15. > :32:21.the supermarkets, and fing mongers are sadly few and far between. I am
:32:21. > :32:26.off to the coastal town of Swansea to see what we're missing. In 1939
:32:27. > :32:31.there were 10,000 fishmongers, thereAbout, in this country. Today
:32:31. > :32:38.there are approximately 10,000. That's pretty sad. But there is one
:32:38. > :32:43.place where buying fresh fish is thriving, and one of those places
:32:43. > :32:49.is Swansea market. This place is a Mecca for seafood lovers like me,
:32:49. > :32:55.and awash with the most amazing array of fresh British shellfish.
:32:55. > :33:03.What have you just bought? Cockles. How fresh are these? These are
:33:03. > :33:09.absolutely a couple of hours old. I could have those until the cows
:33:09. > :33:11.come home. And I often do. I am extremely happy to see these little
:33:11. > :33:17.delectable creatures, something you're not likely to see in the
:33:17. > :33:22.sught. It's maceing to see these razor clams here. Do you think as a
:33:22. > :33:27.nation we're scared of cook these things? We're scared of trying
:33:27. > :33:30.something different. It's such a shame. As a result, our European
:33:30. > :33:34.neighbours are snapping up our shellfish, shellfish they consider
:33:34. > :33:37.to be some of the best in the world. Neil, I don't think we have the
:33:37. > :33:42.amazing passion for our shellfish that they do on the continent.
:33:42. > :33:46.Would you say to that? I totally agree with you. I think a lot of
:33:46. > :33:49.people are scared of the product. People think they're going to get
:33:49. > :33:54.sick. You do get a few people asking that. What do you say to
:33:54. > :33:58.them? There is nothing to worry about at all. We need to stop being
:33:58. > :34:04.afraid and embrace this fantastic British product. If there is anyone
:34:04. > :34:10.who can help kick start my shellfish revival it's outspoken
:34:10. > :34:16.cockle Queen Carol. Carol sells cooked cockles by the
:34:16. > :34:19.bucket-full and has since the age of four when she helped out on her
:34:19. > :34:23.grandparents' stall. They're eaten traditionally with pepper and
:34:23. > :34:27.vinegar, but she has plenty of other suggestions for trying this
:34:27. > :34:31.local delicacy. It's lucky you haven't given me a job because I
:34:31. > :34:35.would constantly be at the produce. I wouldn't be able to stop eating
:34:35. > :34:42.all day long, but for those who don't like cockles, how would you
:34:42. > :34:48.tempt them in? If you put a bit of bacon or breadcrumbs in the frying
:34:48. > :34:53.pan and put cockles in, you can enjoy them. It's a good breakfast.
:34:53. > :34:58.And Carol's promised to cook me one. We put the onion in the pan, the
:34:58. > :35:02.bacon in with it, together. I come here for breakfast and end up
:35:02. > :35:06.cooking my own. That's right. We pour some cockles in there now. You
:35:06. > :35:12.said you wanted the taste the cockles. We'll have a nice few
:35:12. > :35:16.cockles in there, right? Well, it's smelling glorious. No Welsh
:35:16. > :35:21.breakfast is complete without lava bread which is in fact seaweed.
:35:21. > :35:24.This is the breakfast of champions - the amount of irons and minerals
:35:24. > :35:28.in here, I am going to be charging around for the rest of the day.
:35:28. > :35:36.There we are. Wow! Well, I think because we have been talking about
:35:36. > :35:43.cockles, cockles first. Oh! The cockles are so meaty, they almost
:35:43. > :35:48.don't need the bacon at all. That is very, very delicious. It's an
:35:48. > :35:52.inspired way to get people eating more shellfish so the next time you
:35:52. > :35:57.come across cockles or mussels, give them a go. They might look
:35:57. > :36:02.scary, but trust me, underneath their hard exterior is the most
:36:02. > :36:06.delicious, nutritious, tasty meat. And if it's the fear of cook them
:36:06. > :36:11.that's putting you off, you'll have no excuse once you see how easy
:36:11. > :36:15.they are to prepare, starting with mussels which have been harvested
:36:15. > :36:18.in Wales since the 11th century. I think living by the sea, Carol and
:36:18. > :36:22.everyone in Swansea really enjoy their shellfish, but I have to
:36:22. > :36:28.convince the rest of you - anyone else who isn't quite sure about how
:36:28. > :36:35.they feel, so my first recipe is going to be stuffed mussels.
:36:36. > :36:40.Here I have some lovely, juicy, fat, sweet mussels. The first thing you
:36:40. > :36:44.need to do is debeard them. The beard is this bit that sticks out
:36:44. > :36:50.the side. You want to remove that. Here it is. Hold the beard, and
:36:50. > :36:52.pull it forward until it comes away. Poor mussel. I know if I had a
:36:52. > :36:57.beard, I wouldn't want anyone tugging on it, but this is what you
:36:57. > :37:01.have to do. The other thing I am looking for is mussels that are
:37:01. > :37:04.open. You should tap them. They should close up tight. If when
:37:04. > :37:08.they're open they don't close while they're being tal tapped, those
:37:08. > :37:14.should be avoided and disposed of. These are all good and tight. They
:37:14. > :37:19.don't want anyone breaking into their home. So we can set about
:37:19. > :37:23.steaming them open. Literally a couple of thimble-fuls of water.
:37:23. > :37:29.Once they're all in, put a lid on. Using a lid is very, very important.
:37:29. > :37:34.It keeps the steam in. It kills the mussels quickly. They'll all open
:37:34. > :37:38.at the same time. This is what tells you your mussels areing
:37:38. > :37:43.couped. If they don't open, don't eat them. It's as simple as that.
:37:43. > :37:48.They only take three to four minutes. They're beginning to open
:37:48. > :37:51.already. We want them slightly undercooked because we're going to
:37:51. > :37:55.stuff them and cook them again later - about a minute will do it.
:37:55. > :38:01.That's what you want. It's hardly cooked at all. So strain off all of
:38:01. > :38:05.those lovely juices and keep them for another dish. Remove the empty
:38:05. > :38:09.half at the mussel shell. Look at that fat one. It's very hard to
:38:09. > :38:16.resist the temptation to eat it, but that is great recipe when
:38:16. > :38:21.you've got lots of people who are kind of having drinks or you want a
:38:21. > :38:26.good pre-dinner snack for a few people. It's amazing to make and
:38:26. > :38:31.looks pretty dramatic once it's done. Stage two is my incredible
:38:31. > :38:37.stuffing mix, so grab yourself a bowl, throw in a hearty handful of
:38:37. > :38:42.breadcrumbs... Take a cloth - sounds like a magic trick -
:38:42. > :38:47.And bash the living daylights out of those walnuts.
:38:47. > :38:54.Take that, walnuts! Then toss them in with some mashed-up garlic, a
:38:54. > :38:58.scratch of lemon zest. Lemons and garlic! A handful of freshly grated
:38:58. > :39:04.Parmesan cheese and a good bombardment of black pepper. Don't
:39:04. > :39:11.be shy when you think you have twisted it enough. Keep on twisting
:39:11. > :39:18.- Italian waiter on overdrive. a slug of vermouth. Love the stuff
:39:18. > :39:25.- one for chefy - but maybe not today! Right. Parsley - a lot of
:39:25. > :39:32.parsley. Good English curly parsley, please. I love flat-leaf parsley,
:39:32. > :39:37.but I think it gets a little bit too much press. We have this
:39:37. > :39:44.wonderful curly parsley here. And we need tarragon, a brilliant
:39:44. > :39:48.partner with shellfish. I can see all the little mussels jiggling
:39:48. > :39:54.around - jiggling with excitement at what's about to happen to them.
:39:54. > :39:59.Once they're chopped, throw them with a hardy knob of butter. Do you
:39:59. > :40:04.know what? No mucking around. I am getting involved. Just kind of
:40:04. > :40:09.really mush the butter through all the ingredients, and that's it.
:40:09. > :40:14.Simply stuff each mussel with this wonderful mixture. OK. There you go,
:40:14. > :40:21.my little friend. Making sure you cover all the meat so it doesn't
:40:21. > :40:25.dry out in the oven, then pop them all on a baking tray and under a
:40:25. > :40:32.hot grill. Adios, mussels. And two to three minutes later, they'll be
:40:32. > :40:39.gorgeous and bubbly. Right. They're nicely browned on
:40:39. > :40:46.top - yum yum. I promise you, when you carry these around a room or
:40:46. > :40:48.put them on a table, they just do not last long. And there they are -
:40:48. > :40:57.really, really delicious, really, really simple. I really want to get
:40:57. > :41:00.into these. Well, it looks good. I promise you - it tastes absolutely
:41:01. > :41:10.fantastic. There is that meatyness of the mussel and the garlic and
:41:10. > :41:15.herbs - I could easily do a whole plate on my own.
:41:15. > :41:19.I want you to fall back in love with British shellfish,
:41:19. > :41:23.particularly mussels, one of my favourite seafoods, farmed in their
:41:23. > :41:29.millions off the coast of north- west Wales. I really remember being
:41:29. > :41:32.five or six and a huge mountain of mussels being put in front of me in
:41:32. > :41:39.France, a mountain so big I couldn't see anyone elsesiveing
:41:39. > :41:43.around the table. I was obsessed with them, really, and ruined all
:41:43. > :41:49.future holidays by demanding mussels so much. "You can't have
:41:49. > :41:54.another bowl of mussels!" "I want mussels!" I appear to be in
:41:54. > :41:58.the minority when it comes to this crustacean because only 10-20% of
:41:58. > :42:04.them stay in this country. We certainly catch enough of the stuff
:42:04. > :42:08.on boats like this. Last year alone, we produced a whopping 30,000
:42:08. > :42:15.tonnes of British mussels. A third of them are farmed here in the
:42:15. > :42:22.fast-flowing waters of the Menai Strait, home to the UK's largest
:42:22. > :42:27.mussel fishery, which sells 95% of its cash to mainland Europe.
:42:27. > :42:31.seems odd I could go to calai, sit down to a big bowl of mussels, and
:42:31. > :42:34.there's good chance you might have produced those. For sure. The
:42:34. > :42:40.mussels we produce are sold somewhere. If they're not sold in
:42:40. > :42:45.the UK - I think some go to the UK, but the vast majority are sold in
:42:46. > :42:49.Holland, perhaps, sometimes Spain. Unfortunately, they're sold as
:42:49. > :42:54.Dutch or French or Belgian mussels. It's all because we don't eat the
:42:54. > :42:59.stuff. It's enough to make a mussel lover like me rather puzzled,
:42:59. > :43:03.especially when you see how much we produce. Wow. That is a lot more
:43:03. > :43:08.shellfish than I could eat in one sitting. We're farming them here,
:43:08. > :43:18.so the mussels are on the seabed at quite high densities. I have never
:43:18. > :43:22.
:43:22. > :43:28.seen so many mussels in one go. you catch a whiff? Yeah. These
:43:28. > :43:32.mussels are farmed sustainablely in a small, concentrated area with
:43:32. > :43:38.minimal human intervention, and there is plenty more where that
:43:38. > :43:46.came from. That is one mountain of mussels. Yes, this replicates what
:43:46. > :43:51.you see on the seabed. We have lots of mussels and crabs. These are 18
:43:51. > :43:59.months old. It's perfect for harvesting. Is this the water
:43:59. > :44:04.processing? Yes. It will clean off the silty, muddy sediment. Once the
:44:04. > :44:08.mussels have been washed, they're then lifted on to convary belts
:44:08. > :44:15.where unwanted hitchhikers are pulled off, then they're sorted
:44:15. > :44:18.into bags with freshly pumped sea water, ready to be sent to more
:44:18. > :44:25.appreciative mouths elsewhere in Europe. How much is one of these
:44:25. > :44:31.bags worth? 12,000 euros. If you go to a restaurant in the UK, you'll
:44:31. > :44:35.probably buy a kilo of mussels for ten or 15 pounds. If you go to
:44:35. > :44:39.Belgium, it's 20-25 euros. People don't care about the price. They
:44:39. > :44:42.just want to eat the food because it's good. It's bonkers. They're
:44:42. > :44:49.cheaper here, so even more reason to keep them here. They're
:44:49. > :44:52.incredibly good for us, packed with vitamins, minerals and essential
:44:52. > :44:56.omega three. Not only are they delicious,
:44:56. > :45:06.they're easy to cook and reasonably priced. And healthy. And healthy -
:45:06. > :45:07.
:45:07. > :45:10.I am lucky enough to have been given a bag of mussels by James. I
:45:10. > :45:14.am going to tum and into a classic you can enjoy at home. I think we
:45:14. > :45:24.always think of Mill marrying her when we think of mussels. Here is a
:45:24. > :45:31.
:45:31. > :45:34.different one -- moules marinieres. These are hearty winter mussels.
:45:34. > :45:43.This is for when you have been walking, the wind has been blowing
:45:43. > :45:51.in your face, your trousers are drying on the radiator. First, I am
:45:51. > :46:00.going to make the sauce. You need plenty of good British butter. Two
:46:00. > :46:10.bay leaves. Throw-ins celery, diced shallots and garlic. To kick slowly
:46:10. > :46:20.so that it does not colour. The sauce should be quite looking. --
:46:20. > :46:31.
:46:31. > :46:41.Add some white pepper. And one of my favourite ingredients - pastis.
:46:41. > :46:47.
:46:47. > :46:53.That is an aniseed steam bath there. Add 1 heaped spoonful of flour. As
:46:53. > :46:58.you add more liquid, you will start to see it will loosen up. Really
:46:58. > :47:07.beat those lumps out. You do not want a lumpy sauce. When it is
:47:07. > :47:13.smooth, we can cook our mussels in a generous drop of white wine. And
:47:13. > :47:17.then put the lid on. Three to four minutes later, the mussels will be
:47:17. > :47:27.cut. Easy and speedy - what more could you want? I am going to turn
:47:27. > :47:31.
:47:31. > :47:36.off the gas. Get a colander. Turn this one on. Strain the mussel
:47:36. > :47:46.liquor. Very important to get the mussels straight back into the pot
:47:46. > :47:50.so that they stay warm. Delicious. I am going to frisk the mussel
:47:50. > :47:55.juice into the white sauce. Then bring it to the boil so it thickens
:47:55. > :48:05.nicely, and adds some luxurious double cream. Just looking at it is
:48:05. > :48:12.
:48:12. > :48:22.comforting. The sauce is the right consistency. In the goal. -- in
:48:22. > :48:30.
:48:30. > :48:40.they go. A final flourish of Tender and sweet. That is good food
:48:40. > :48:45.for mean weather. I want to get as many people as
:48:45. > :48:50.possible in the country eating shellfish, including cockles, which
:48:50. > :48:58.we Britons tends to turn our noses up at. I am on my way to South
:48:58. > :49:02.Wales to find out where all of our cockles end up. The tide has gone
:49:02. > :49:07.along way out and it is the perfect time to gather cockles. They have a
:49:07. > :49:11.bit of an image problem. They are bound up and down the country on
:49:11. > :49:16.great expanses of beach like this, where they have been gathering in
:49:16. > :49:21.their millions since Roman times. In some places their numbers are
:49:21. > :49:25.dwindling and what we do pick often ends up abroad. What a great place.
:49:25. > :49:30.The best environment to work in in the world.
:49:30. > :49:38.This man has been harvesting cockles here for 40 years and once
:49:38. > :49:46.people to rediscover this neglected little bivalve. It is hand gathered,
:49:46. > :49:51.which is very different. It is an age-old technique that he has
:49:51. > :50:01.promised to show me. I cannot wait to get my feet wet. So this is the
:50:01. > :50:01.
:50:01. > :50:11.spot? Here we are. What do I D? want to make a start like that.
:50:11. > :50:17.
:50:17. > :50:26.Distress the ground a bit? Yes. Put that in there now. I have done this
:50:26. > :50:30.for about a minute. Doing this all day would be absolutely back-
:50:30. > :50:35.breaking. But the reward is definitely worth the effort. That's
:50:35. > :50:43.it. That is very pleasing. anyone come and take cockles from
:50:43. > :50:47.the beach? Yes. You are allowed eight kilograms a day.
:50:47. > :50:50.The amount varies from beach to beach so check with the local
:50:51. > :50:57.authority first. They will also advise on water quality. There you
:50:57. > :51:04.are, beautiful. The sad fact of the matter is I am unlikely to get to
:51:04. > :51:09.try these. When the sacks are full, what happens to the cockles? They
:51:09. > :51:15.are taken to Spain. So they all disappear to Spain? Yes. Can you
:51:16. > :51:18.believe it? If we are going to help, maybe we need to reinvent the great
:51:18. > :51:23.British cockle so that more of them stay in this country. That is
:51:23. > :51:29.exactly what is happening 15 miles away. If you think that cockles can
:51:29. > :51:34.only be served with vinegar and black pepper, think again. I have
:51:34. > :51:41.come to meet a man who is rewriting the cockle cookbook. He is a local
:51:41. > :51:44.chef using local cockles in new and done -- and inventive ways. I have
:51:45. > :51:49.just been picking cockles and I wanted to come and talk to you
:51:49. > :51:57.about them. They are very popular around here. What would you say to
:51:57. > :52:02.people who do not live around the coast and Arabic squeamish? You can
:52:02. > :52:07.use them in fish cakes, Welsh rarebit. You can even turn them
:52:07. > :52:17.into cockle popcorn. You quote them in flour, salt and pepper, give
:52:17. > :52:22.
:52:23. > :52:28.them a shake. -- you can turn them into cockle popcorn. Essentially,
:52:28. > :52:38.they are ready when you hear the pop. Take them out. They are
:52:38. > :52:39.
:52:39. > :52:47.completely coated. Look at them. can't wait. Try one of them. Series
:52:47. > :52:56.the, that is lovely. That is so easy to like. Those are absolutely
:52:56. > :53:04.delicious. Cockle popcorn. If you need more convincing, how
:53:04. > :53:09.about a hearty plate of surf and turf? And Wales is somewhere that I
:53:09. > :53:14.really love and I like the idea of Welsh lamb grazing in the fields
:53:14. > :53:20.next to the beach where the cock a la landed. This is Welsh lamb with
:53:20. > :53:24.cockles. Often, it is advised to put cockles
:53:24. > :53:28.in fresh water and they spit out the grit and stuff. I am not sure
:53:28. > :53:33.about that. If they are left to in fresh water for too long it will
:53:33. > :53:42.kill them. I would advise shaking them under water in a colander.
:53:42. > :53:46.Give them a good shake. It will also watch the sand off of them.
:53:46. > :53:56.When they are clean, put them into a pan with some simmering cider. I
:53:56. > :53:59.
:54:00. > :54:04.will put a lid on so that the steamy easily. -- they steam easily.
:54:04. > :54:13.Strain off the liquid. The important thing is to keep as much
:54:13. > :54:23.liquor as possible. It will be the basis of the sauce. I want those to
:54:23. > :54:25.
:54:25. > :54:30.cool. No the meaty part of his dish. This is fairly cheap and it is one
:54:30. > :54:40.of my favourite pieces of lamb. I am going to trim it, season with
:54:40. > :54:54.
:54:54. > :55:04.chopped thyme, salt and pepper, and Brian a tenner hot pan. -- brown it.
:55:04. > :55:09.Now I am going to add a bay leaf. Then some cider vinegar. And
:55:09. > :55:16.returned a lamb to the pan. Then we have the delicious cockle and cider
:55:16. > :55:23.juice. And that is it. Just bring it up to a simmer, put on the lid
:55:23. > :55:32.and put it in a medium-hot oven for 45 minutes to an hour. These are
:55:32. > :55:38.fat, these cockles. Look at that. It looks like a toucan's head. So
:55:38. > :55:44.delicious! They are like little sweets in this perfect packaging.
:55:44. > :55:49.They will complement this week Welsh lamb perfectly. It needs the
:55:49. > :55:56.lid removed for the last 20 minutes of cooking in order to reduce the
:55:56. > :56:04.sauce. All I need to do is to take out the lamb, up popped in the
:56:04. > :56:14.cockles, leaving some in the shell for show. Then returned the lead
:56:14. > :56:18.
:56:18. > :56:26.and carve the meat. -- return In will be even more delicious
:56:26. > :56:35.topped with some cockles insider. The sauce smells so wonderful.
:56:35. > :56:42.Finish off with parsley and celery leaves. I would say that is a
:56:42. > :56:46.joyous-looking plate of Welsh lamb with cockles.
:56:46. > :56:49.Meeting the people behind our fantastic British shellfish has
:56:49. > :56:54.made me even more determined to revive this great British
:56:54. > :56:59.ingredient. What has come out of this is that eating shellfish is
:56:59. > :57:09.fun. We have lots of this stuff and it is incredibly easy to cook and
:57:09. > :57:13.
:57:13. > :57:18.enjoy. We mustn't take it all Sue Seriously -- all too seriously. One
:57:18. > :57:26.shellfish ban has taken to the road with some -- taken to the road with
:57:26. > :57:30.highly inventive selling techniques. He has pictures of great British
:57:30. > :57:35.physiques to help sell it. It is a fast food seafood option that is
:57:35. > :57:45.not fish and chips. They have also come up with another way to entice
:57:45. > :57:49.
:57:49. > :57:53.customers. OK, down on all fours. Most of them will lose. We are
:57:53. > :57:57.trying to create something a bit more exciting. And it is hitting
:57:57. > :58:07.the right spot. I bought the mussels because they looked
:58:07. > :58:09.
:58:09. > :58:16.interesting and they're very nice, fresh and tasty. They guy seemed
:58:16. > :58:20.fun so why thought, why not? Come on, Fox, talking to shellfish.
:58:20. > :58:26.British selfish is some of the finest on offer so, the next time
:58:26. > :58:30.you want to try something new, going by a sum. You do not have to