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