:00:09. > :00:14.We're here to put Britain back on the food map. We're on a mission to
:00:14. > :00:18.save fantastic British produce from extinction. We need your help.
:00:18. > :00:22.Essential ingredients here for centuries. Are in danger of
:00:22. > :00:27.disappearing. Forever. We want to get everyone back to British
:00:27. > :00:32.cullinary basics. And help us revive? Our fantastic.
:00:32. > :00:42.Mouthwatering. Magnificent. Unique. And quintessentially British foot
:00:42. > :00:48.
:00:48. > :00:58.heritage. -- food her ripbl.
:00:58. > :01:15.
:01:15. > :01:20.I'm Mary Berry, and I am really passionate about good family food,
:01:20. > :01:23.from local ingredients, I like to know where my food comes from. I
:01:23. > :01:25.want you to help me revive something that's very close to my
:01:25. > :01:31.heart. They have been essential to my
:01:31. > :01:35.dishes since I started cooking over 50 years ago. They have been part
:01:35. > :01:40.of our cullinary heritage for thousands of years. I'm talking
:01:40. > :01:46.about herbs, and there is a wealth of them out there. Parsley, thyme,
:01:46. > :01:53.Rosemary, dill, but I want you to be adventurous, and use fresh herbs
:01:53. > :02:00.in more variety. As part of my campaign, I will reveal vital tips
:02:00. > :02:04.on how to look after your fresh herbs. Critical is water from below.
:02:04. > :02:09.Proving there is more than supermarket basil. It is the
:02:09. > :02:16.strongest thing I have tasted today. And sharing some quick herby
:02:16. > :02:26.recipes, like my easy lemon balm ice-cream, and soil and spinach
:02:26. > :02:29.sauce. -- sor reel and spinach sauce. I have two passions in life,
:02:30. > :02:36.cooking and gardening. At home in Buckinghamshire, I grow a huge
:02:36. > :02:40.range of herbs. All of these herbs are edible, as you would expect
:02:40. > :02:45.from a cook. I have 30 different varieties of herbs, they make all
:02:45. > :02:48.the difference to my cooking. end are all the thymes. Great with
:02:48. > :02:55.coasts and vegtables. I have tarragon over here, it goes
:02:55. > :02:59.so well with fish and chicken. Golden marjoram, I use it for
:02:59. > :03:08.tomato dishes and casseroles. Then sorel, this is common sorel, that
:03:08. > :03:13.can be used sauces. And I love dill. It goes so well with fish, new
:03:13. > :03:18.potatoes too. But I wasn't known all this, they are techniques I
:03:18. > :03:23.learned from my mother and now I'm passing it on to my grandchildren.
:03:23. > :03:30.On Sunday night we have scrambled egg, if you take a handful of fresh,
:03:30. > :03:36.leafy herbs and chom them finely and just add them before the end.
:03:36. > :03:41.The sale of fresh herbs in Britain is in excess of �135 million. You
:03:41. > :03:45.may well say, why does it need a revival? Well, that figure doesn't
:03:45. > :03:51.tell the whole story, because 60% of the herbs and spices we buy are
:03:51. > :03:56.dried. It is good news everybody is more
:03:56. > :04:01.adventurous with their cooking, I bet if you had a peak into a lot of
:04:01. > :04:07.the -- peek into a lot of cupboard, you would find these, dried herbs.
:04:07. > :04:11.When you come to smell them, it is very strong, and intense. It lacks
:04:11. > :04:16.colour, it is brown. There is no room for them in my cupboard. But
:04:16. > :04:20.we are still buying them, what is the attraction? The convience of
:04:20. > :04:24.dried herbs. It is easy to pick a jar out of the shelf, or the
:04:24. > :04:28.cupboard. They last longer and they are more convenient and easier for
:04:28. > :04:33.me to use. I have tried to grow fresh herbs, they all die on me, so
:04:33. > :04:36.I stick with the dried ones. It is a common problem. I'm concerned
:04:36. > :04:40.that we're putting convience before taste, and losing the art of
:04:40. > :04:47.growing and cooking with fresh herbs. Something that was second
:04:47. > :04:54.nature to our grandparents. So I have come to West Sussex, to
:04:54. > :04:58.convince you to use fresh herbs and to find out once and for all how to
:04:58. > :05:03.keep those supermarket herb pots alive. This is the UK's largest
:05:03. > :05:08.grower of potted herb, producing a staggering 14 million plants a year.
:05:08. > :05:18.I'm gobsmacked, I have never seen, it is like green fields. What area
:05:18. > :05:25.do you cover here? It is about ten football pitches. How many
:05:25. > :05:34.different herbs do you grow? Basil, biggest seller, parsley and
:05:34. > :05:42.corriander, it is the league table of the top ten, 4 and 5, is mint
:05:42. > :05:46.and chiefs, then mints and other things. Each is coming from seed
:05:46. > :05:51.and comes naturally within 45 days, given the exact amount of light,
:05:52. > :05:56.water and heat. Chives, what should I do with them? You should always
:05:56. > :06:00.have light, a windowsill. Something underneath? Always water from below,
:06:00. > :06:07.that is critical, water from below, don't swamp them with water from
:06:07. > :06:14.the top. How often should I water my chiefs? Sparingly, don't kill --
:06:14. > :06:17.is My chives? Sparingly, don't kill it with kindness. Rather than
:06:17. > :06:21.chopping it, isn't it better to take a section and cut it from
:06:21. > :06:25.there? Take bits and pieces, always remain a nice structure of herb
:06:25. > :06:30.within the pot. What about that best seller, basil? The one thing
:06:30. > :06:34.you mustn't do with this is get it too cold. I know you pick some and
:06:34. > :06:38.put it in the fridge, it will go limp, straight away, it needs a hot
:06:38. > :06:44.house. It doesn't want to be tkhiled at all, anything below --
:06:44. > :06:49.chilled at all, anything below ten degrees, it will go black. Fridges
:06:49. > :06:53.a no. A warm kitchen? Windowsill, water
:06:53. > :06:57.from below. With great care and watering it will survive, won't it?
:06:57. > :07:01.It will, and grow into quite a large plant if you look after it
:07:01. > :07:05.carefully. That was mind boggling. Ten football pitches, all squashed
:07:05. > :07:09.together, every plant was in perfect condition. Now those won't
:07:09. > :07:19.be quite as strong as the one us grow at home, but they will be very,
:07:19. > :07:20.
:07:20. > :07:26.very good, just use a little bit more of them. Fresh herbs really
:07:26. > :07:30.will transform your cooking, and to prove it, I will cook with one of
:07:30. > :07:40.my favourites. The recipe I'm making is a goats cheese, red
:07:40. > :07:40.
:07:40. > :07:42.pepper and fresh thyme galette. Let me explain the gallette, it is
:07:42. > :07:47.Let me explain the gallette, it is a posh savoury tart.
:07:47. > :07:51.Is starts with a classic onion marmalade.
:07:51. > :07:55.I'm going to put a little oil in there, not an expensive one,
:07:55. > :08:00.because I'm going to heat it. Then I have three onions I have chopped
:08:00. > :08:07.up, and to help that, give it a nice brown colour, you put a little
:08:07. > :08:11.bit of sugar, about a table poon of sugar and a little balsamic vinegar.
:08:11. > :08:19.Give it a stir and leave it to bubble away until it is nice and
:08:19. > :08:25.thick and beautifully carameliseed, while you prepare the pastry,
:08:25. > :08:30.preferably puff and, yes, it's shop bought. Flour on the board, I will
:08:30. > :08:35.roll it to an ob long. It takes me back to my college days, flour on
:08:35. > :08:45.the board and on the rolling pin, rather than on the pastry. I will
:08:45. > :08:47.
:08:47. > :08:51.try to keep it to this shape. Frequently turning it over, until
:08:51. > :08:56.it is nice and thin. Trim off the edges.
:08:56. > :09:00.There is usual little people in my house, grand Chire, I might say,
:09:00. > :09:05.they love using -- grandchildren, I might say, they love using up all
:09:05. > :09:10.the trimmings to make jam tarts and the like. Lift it on to some
:09:10. > :09:14.parchment, folding it will help, cut it down the middle, lengthways,
:09:14. > :09:21.towards you, and prick it with a fork to stop it rising in the oven,
:09:21. > :09:25.it is ready to stop with creamy goats cheese. Soft goats cheese, it
:09:25. > :09:30.is spreadable, spread that all over, and you notice that I'm leaving a
:09:30. > :09:34.little edge, that will, I will brush that with a bit of beaten egg,
:09:34. > :09:39.that will be all crispy. Then I come to the onion, and this is just
:09:39. > :09:43.the colour I want it to be. It is cooled, so spread it out evenly, in
:09:43. > :09:49.preparation for the essential ingredient, fresh thyme. It is not
:09:49. > :09:54.just any old thyme, this is broadleaf thyme. There is the
:09:54. > :09:58.common thyme and here is broadleaf time, there is much bigger leaves
:09:58. > :10:03.and it is much easier to get off the leaf. This is the ordinary
:10:03. > :10:09.thyme, and it really is such a bother, you are supposed to pull
:10:09. > :10:13.that way to get it off, it is difficult to get these little, tiny
:10:13. > :10:19.leaves off. It is so easy with broadleaf time, because you just
:10:19. > :10:24.pull it and the leaves come off. It is such a good herb. In fact, it is
:10:24. > :10:30.one of my favourite herbs, now we have several bushes of the
:10:30. > :10:34.broadleaf. It also seems to go from year-to-year better than other
:10:34. > :10:42.thymes, it doesn't get quite so woody. Look out for it. Now some
:10:42. > :10:48.roasted peppers. A quick dab of egg wash, which
:10:48. > :10:53.reminds me of mum. Mum was 105, she has just departed, she would never
:10:53. > :10:57.use a brush, she would get her finger and go around, I can't stop
:10:57. > :11:01.doing it. Apple pie she was making on Sunday morning, she would run
:11:01. > :11:07.her fingers. It is very sensible, it is easier to wash your hands.
:11:07. > :11:13.For a crisp base, preheat the baking tray in the oven.
:11:13. > :11:18.That will neen will get a brown underneath, no soggy bottoms. In 20
:11:18. > :11:23.minutes your gallette should be ready. Gosh, that looks good.
:11:23. > :11:29.So, I think a bit of salad will go well with that. And I use fresh
:11:29. > :11:34.herbs to jazz up salads too, like fragrant dill, another of my
:11:34. > :11:42.favourites. Now the moment of truth. Can you hear that lovely crisp
:11:43. > :11:52.pastry. Shall we have a look and see if it is brown underneath.
:11:53. > :11:53.
:11:53. > :11:58.That's what I call well baked. What shall I have first? Middle or
:11:58. > :12:07.crust? Always serve it warm, it is so much nicer, all pastry should be
:12:07. > :12:17.warm. It is quite a big mouthful. The thyme is coming through, not
:12:17. > :12:19.
:12:19. > :12:24.too strongly, it is just perfect. Buying fresh British herbs is the
:12:24. > :12:29.first part of my revival. But I want you to experiment with greater
:12:29. > :12:34.variety. I'm heading to Bristol, home to the UK's largest organic
:12:34. > :12:37.herb newsry, to find out how many different herbs will -- nursery, to
:12:37. > :12:41.find out how many different varieties will grow. Most
:12:41. > :12:51.supermarkets have a variety of herbs which is limited, parsley,
:12:51. > :12:52.
:12:52. > :13:02.mint, basil and chiefs. I have come here to be inspired, I want to see
:13:02. > :13:11.them all. No-one knows more about herbs than my friend Jekka. She has
:13:11. > :13:15.won many gold medals fo -- for them. When did I last see you? It must be
:13:15. > :13:24.20 years. I was at a charity event and you were selling your little
:13:24. > :13:29.pots. She's devoted to the growing of herb, she grows 650 types, some
:13:29. > :13:33.date back to medieval times and beyond. We grow a lot of English
:13:33. > :13:38.herbs, I think it is very important we understand with the changing
:13:38. > :13:43.climate, what we can and cannot use and how things grow. Back here I
:13:43. > :13:47.have got mallow, marshmallow is one of the ones that was introduced
:13:47. > :13:50.into this country by the Romans, it is now a native of the UK. It is
:13:50. > :13:55.the one that gave us the marshmallows that we ate, we stuck
:13:55. > :14:02.on the sticks and put in the barbecue. Literally, marshmallows,
:14:02. > :14:12.they use from the roots for, that now it is manufactured. It is one
:14:12. > :14:17.
:14:17. > :14:23.of the best cures for coughs. don't recognise that? Look at the
:14:23. > :14:27.name alepost. This goes back to Fallstaff brinking his ale, but the
:14:27. > :14:34.bitter was made for the ale. You might want to spit after that.
:14:34. > :14:38.is like a strong chewing gum. is what it was, isn't it amazing.
:14:38. > :14:43.Jekka has many new and exciting foreign herbs too. This is the
:14:44. > :14:52.glass house, we have 2,000 of these to grow. Because taste this. Have a
:14:52. > :15:01.taste, you only need that much. That is the strongest thing I have
:15:01. > :15:05.tasted today. It is stevia, 30- times sweeter than sugar. It is the
:15:05. > :15:10.thing that will revolutionise the soft drinks industry. It is hugely
:15:10. > :15:14.inspiring to see and taste unusual herb, with such enormous potential.
:15:14. > :15:22.I want you to be inspired too and grow fresh herbs at home. All you
:15:22. > :15:28.need is a seed tray, compost and pact pack -- packet of seeds, there
:15:28. > :15:35.is wealth of varieties to try those two. Most of the plants are raised
:15:35. > :15:40.from packets and seeds. You can do it in a small space, there is 36
:15:40. > :15:44.plants in that space. Such fun to do and let them go on a bit more.
:15:44. > :15:48.How much nicer to give to friends when you go out to supper, a herb
:15:48. > :15:53.plant, rather than a box of chocolates that won't do them any
:15:53. > :15:58.good. They don't just do you good, they
:15:58. > :16:03.taste good too. So give less common herbs a chance, they will transform
:16:03. > :16:07.your cooking like this British native. I want you to be less
:16:07. > :16:17.scared of the unknown, I'm going to cook salmon with fresh sorel and
:16:17. > :16:23.
:16:23. > :16:26.there is no difficulty in make -- Hollandaise sauce, there is no
:16:26. > :16:33.difficulty in it, not as rich either. What more could you want,
:16:33. > :16:37.it starts with a tub of low-fat creme fraiche, straight into the
:16:37. > :16:46.processor with one egg yolk. Then the juice of half a lemon. It is a
:16:46. > :16:51.nice lemony sauce, and two level teaspoons of flour to thicken it.
:16:51. > :16:56.I have no mam melted butter here. Half the amount you would use in a
:16:56. > :17:00.traditional Hollandaise, and some salt and pepper. I know that
:17:00. > :17:10.purists would always use white pepper in a white sauce, but I like
:17:10. > :17:12.
:17:12. > :17:16.to see the fleks of black. Whizz it until it is um mulsfied. That
:17:16. > :17:21.doesn't take a -- emmulsfied, that doesn't take a moment.
:17:21. > :17:25.Cook it out in a bowl of simmering water. This is a good sauce to make
:17:25. > :17:31.ahead, Hollandaise you have to make at the last minute, often a recipe
:17:31. > :17:37.will say gently reheat it. Half the time if you try to gently reheat
:17:37. > :17:41.Hollandaise it separates. This is very untempermental. We have in the
:17:41. > :17:46.bowl, everything except for the spinach and sorrel. The reason for
:17:46. > :17:51.not adding it now, is if you cook sorrel and spinach and keep it hot
:17:51. > :17:56.for a long time it goes grey. We will add it at the very last minute.
:17:56. > :18:01.While that thickens we can get the fresh herbs ready for the spot. I
:18:01. > :18:07.have already got the sorrel here, it is nice young sorrel. It has a
:18:07. > :18:14.sharp, lemony flavour. I will take some of those stalks off like that,
:18:14. > :18:18.and then then chop it up. Sorrel was very popular in Tudor
:18:18. > :18:22.times, nowadays not many people use it. It is so easy to grow, the one
:18:23. > :18:27.thing you have to do is keep cutting it, because the leaves get
:18:27. > :18:37.very tough if you don't. But it is a perennial, and once you have
:18:37. > :18:51.
:18:51. > :18:54.planted it you have it forever, which is a good thing. Then add the
:18:54. > :18:58.spinach, chop it, we add the spinach and sorrel, a handful of
:18:58. > :19:03.each, and give it a stir. I will taste that, although I tasted it
:19:03. > :19:11.before. It might need a dash of sugar, because sorrel is very, very
:19:11. > :19:17.sharp. When you are happy with the seasoning, it is ready to serve.
:19:17. > :19:23.This is a beautiful piece of salmon, it could be salmon, trout, a little
:19:23. > :19:28.halibut, or sea bass. I have cooked it in the lemon with a touch of
:19:28. > :19:32.lemon juice, it goes really well with this sorrel and spinach sauce.
:19:32. > :19:36.What would I serve it with, I would like that with small new potatoes
:19:36. > :19:40.would be good. There is a generous amount of sauce. But I'm married to
:19:40. > :19:46.a gravy man, I always make a lot of sauce.
:19:46. > :19:52.What does it taste like? Truly lemony, sharp and, of course, very
:19:52. > :20:02.inviting, because this is a lovely bright, green colour.
:20:02. > :20:02.
:20:02. > :20:07.That is bait of all right. And I'm I grew up in the countryside, and
:20:07. > :20:10.have fond memories of foraging for fresh herbs, but it is a skill in
:20:10. > :20:16.danger of disappearing, I want to pass on some knowledge to you at
:20:16. > :20:20.home. I'm off to the forest of Avon, near Bristol, to see what we can
:20:20. > :20:26.get for nothing. I love foraging and going through the seasons.
:20:26. > :20:31.First of all it is black breeze, I have such happy memories -- black
:20:31. > :20:37.berries, and I have happy memories of doing that as a child. But today
:20:37. > :20:42.I'm foraging for herbs. The key to foraging is having an expert with
:20:42. > :20:47.you and the landowner's permission. I'm meeting Dave, who has written
:20:47. > :20:50.several field guides. You might find herbs like wild chives,
:20:50. > :21:00.Rosemary or mint, many of them look like those you can grow in your own
:21:00. > :21:07.
:21:07. > :21:12.garden. This is horseradish. We can't dig it up by law, but we can
:21:12. > :21:17.use the leaves to flavour. When I'm making a prawn cocktail, I always
:21:17. > :21:21.put a spoonful of horseradish in it, if you chopped up the leaves very
:21:21. > :21:27.finely, I suppose about half a leaf, that would give a lovely flavour.
:21:27. > :21:31.It is slightly tough be, you have to boil -- tough, you have to boil
:21:31. > :21:35.it up a bit as well. This is something I would normally overlook.
:21:35. > :21:39.I want to show you this, it is technically not a wild plant. This
:21:39. > :21:45.is more of an escapee, it has escaped from one of the gardens
:21:45. > :21:52.here. This is the edible part of this, this is the stag horn sumack,
:21:52. > :21:57.this plant. This stick part, I will snap one off, but these taste of
:21:57. > :22:04.lemon, believe it or not. How do you tackle it? There is a few ways
:22:04. > :22:09.of dealing with it, these contain the seeds. So if you just have a
:22:09. > :22:16.little? I will be the collector of seeds. Have a little suck, and then
:22:16. > :22:20.spit it out, you should be able to get the lemon flavour. It is
:22:20. > :22:25.immensely sharp, just like lemon. You can put these in cold waters,
:22:25. > :22:31.give them a squeeze, leave them overnight, you end up with pink
:22:31. > :22:41.lemonade. Dave has made some for me to try. What have you got then?
:22:41. > :22:44.
:22:44. > :22:51.This is the sumackade I was telling but, a lovely pink. That is natural,
:22:51. > :22:55.no dyes? No colours, no dyes. Remind me what is in it? This is
:22:56. > :23:00.squeezed sumack into cold water with sugar, that is it. It is
:23:00. > :23:04.absolutely delicious. It has been really exciting meeting a young man
:23:04. > :23:10.as passionate about fresh herbs as I am. And I have a handful of seeds
:23:10. > :23:15.to plant when I get home. And the best thing about growing
:23:15. > :23:19.fresh herbs yourself, is you don't need a lot of space. There is no
:23:19. > :23:23.excuse for not growing your own herbs, even in a window box. Here I
:23:23. > :23:26.have basil, this is sweet basil, the easiest of the basils to grow,
:23:26. > :23:31.and I have fresh dill. This is about three weeks growth, and in
:23:31. > :23:36.another three weeks I shall have plenty to cut.
:23:36. > :23:41.If they are fed and watered herbs will grow anywhere, on a balcony, a
:23:41. > :23:46.roof top, even in a Wellington boot. If you don't have any space of your
:23:46. > :23:53.own, club together with neighbours like they have done here. This is
:23:53. > :23:57.the food farm, in Brixton south London, in the Cowley Estate. You
:23:57. > :24:07.have Euros plea and thyme and so forth, we grow basil, corriander,
:24:07. > :24:13.fennel, we have things like stevie. One urban farm shop in East London
:24:13. > :24:18.is even growing fresh herbs on the walls of its cafe. We are a cafe in
:24:18. > :24:21.Dalston and trying to grow as much food as we can in a three storey
:24:21. > :24:26.building. And use as much of the food in the cafe for the food. We
:24:26. > :24:36.are growing a range of herbs with or regular know in the polytunnel,
:24:36. > :24:37.
:24:37. > :24:41.and basil in the hydrouponics upstairs. We have corriander, dill,
:24:41. > :24:51.cumin, if we can have so many different herbs ready for us to use,
:24:51. > :24:52.
:24:52. > :24:57.everyone can. Let me show you another recipe with a fresh herb
:24:58. > :25:03.you haven't come across. A delicate refreshing herb from the mint
:25:03. > :25:07.family. I'm making a lemon meringue ice-
:25:07. > :25:14.cream with fresh lemon balm. It is very quick, very easy. No
:25:14. > :25:19.It is very quick, very easy. No make sure you get pouring double
:25:19. > :25:29.cream. And I'm going to whisk that until it just holds its shape.
:25:29. > :25:33.
:25:33. > :25:37.It won't take long. That is nice and froty, holding in its peaks.
:25:37. > :25:43.Then I will add meringues, you sometimes have meringues left and
:25:43. > :25:48.they are broken in the bottom of the tin. Don't crush them into a
:25:48. > :25:52.fine powder, just break them into decent-sized pieces, just like that.
:25:52. > :25:59.That is one of the ingredients later. There are the meringues. I
:25:59. > :26:03.will put lemon zest and lemon juice. I have a nice lemon here. When we
:26:03. > :26:08.were foraging we sound a sumack tree, the fruit of that was very
:26:08. > :26:14.lemon year, you could put a little of that in too. In goes all that
:26:14. > :26:19.zest. Here is a tip I use in my baking too. If you are doing a lot
:26:19. > :26:22.of lemon, squeezing them, it helps if they are warm, put them in a
:26:22. > :26:32.microwave for a short time, something like that. Just warm them,
:26:32. > :26:38.you will get that much more yield out of them. For more lemony
:26:38. > :26:43.flavour, I'm adding lemon Kurd. In goes half a jar. That's about right.
:26:43. > :26:48.Now lemon balm, or you could use mint. I have a big pot of it here.
:26:48. > :26:53.This is one from a nursery, it is a little bit legy, and so if I had
:26:53. > :26:58.bought that one, once I took it home, I would cut it down and it
:26:58. > :27:03.will shoot up again, in fact, if you keep nibbling at it, and keep
:27:03. > :27:12.it low, the leaves are beautifully fresh. It comes just like this, or
:27:12. > :27:17.you can have it varri gated. It is a lovely aroma. I will pick off the
:27:17. > :27:27.stalk and chop it. I'm not speedy like the chefs but I have all my
:27:27. > :27:34.
:27:34. > :27:43.fingers! Before adding the meringue, to give it text nuer and sweetness.
:27:43. > :27:50.Then give it ashire, pour it into a lined tin, it helps -- a stir, pour
:27:50. > :27:56.it into a lined tin, it helps get it out. Then all you need is the
:27:56. > :28:01.pulp of three passion fruit, and the rest of the lemon Kurd. It is
:28:01. > :28:06.such a simple sauce. It will just make the ice-cream taste that much
:28:06. > :28:12.better, also it looks very smart and special. You can make this in
:28:12. > :28:18.advance too. All you have to do is slice and serve. It feels very cold
:28:18. > :28:26.and set. Thanks to the clingfilm it should come out easily. Let's cut a
:28:26. > :28:33.slice from that. You can see the flecks of white, that is the
:28:33. > :28:38.meringue. And the green is the lemon balm. Let's just lift that on
:28:38. > :28:43.to the plate. Spoon on some of your passion fruit sauce, and finish it
:28:43. > :28:49.off with some freshly picked leaves. There we are, some lemon meringue
:28:49. > :28:58.ice-cream with fresh lemon balm. This is the moment I have been
:28:58. > :29:06.waiting for. It has softened enough to eat. Just
:29:06. > :29:10.gone through that crispy meringue, plenty of sauce too.
:29:10. > :29:14.It tastes of lemons in abundance. It has that lovely fresh taste, and
:29:14. > :29:19.it looks so much more interesting with the flecks of herbs going
:29:19. > :29:24.through it. To give fresh herbs a go, be inspirational, and try
:29:24. > :29:34.something new. Now here's a michelin star chef who is set on
:29:34. > :29:40.
:29:40. > :29:47.reinventing a much maligned, great My name is Jason Atherton. My
:29:47. > :29:52.mantra on food is very, very simple, keep it seasonal, keep it local,
:29:52. > :29:58.keep it exciting. My cuisine has always had one foot in the past and
:29:58. > :30:04.one foot in the future. One of my favourite British season
:30:04. > :30:08.ingredients is in complete crisis, that is the great British cabbage.
:30:08. > :30:12.The British cabbage, in all its guises, is in big trouble. Over the
:30:12. > :30:18.past 30 years, the amount of cabbage we eat on a weekly basis,
:30:18. > :30:21.has fallen by 71%, it is insane. If we carry on like this, British
:30:21. > :30:25.cabbages could be a thing of the past.
:30:25. > :30:30.My campaign is about reinventing and repositioning the cabbage back
:30:30. > :30:34.into our shopping trolleys. I will be meeting the producers of this
:30:34. > :30:38.unloved vegtable. British cabbage on the shelves all year round now.
:30:38. > :30:44.Hitting the streets to tickle the tastebuds. Who likes cabbage? If
:30:44. > :30:48.that is not enough to convince you, I will be in the Revival kitchen,
:30:48. > :30:58.cooking cabbage dishes with a kick. Showing you this wonderful veg as
:30:58. > :31:03.
:31:03. > :31:07.you have never seen it before. Just dynamite! Can I buy one savoy
:31:07. > :31:11.cabbage and one red cabbage. I have a confession to make, when I was a
:31:11. > :31:16.boy I hated cabbage, now as a professional chef, I can't get
:31:16. > :31:22.enough of it. I'm in the minority. In the past year alone cabbage
:31:22. > :31:27.sales have fallen by just under 6%, we're turning away from cabbage at
:31:27. > :31:30.a disastrous rate. Do you like cabbage? The texture is always
:31:31. > :31:36.soggy, I can't stand it. I don't tend to eat it that much. You do
:31:36. > :31:40.like it, that is a good start. is not really nice is it. It is
:31:40. > :31:46.like lettuce, but a not nice version of it. It is good for you.
:31:46. > :31:50.It gives you energy. You're not going to buy one. There is no doubt
:31:51. > :31:56.people associate cabbage with stinky school dinners. Mrs Beaten
:31:56. > :32:03.to didn't help, advising readers to boil their cabbage for 45 minutes.
:32:03. > :32:12.Let's face it, cabbage does not cut the mustard with the great British
:32:12. > :32:17.public, I'm going to change that. As a Skegness boy, I'm returning to
:32:17. > :32:20.my roots in Lincolnshire, to find out what it is like at the cold
:32:20. > :32:26.face for the British cabbage farmer. I spent my school holidays working
:32:26. > :32:30.in cabbage fields like this, that was 25 years a I'm not sure I can
:32:30. > :32:34.keep up with modern methods. So, it is a while since I have done it, I
:32:34. > :32:41.helped with the gang work in and around Skegness, up the road from
:32:41. > :32:48.here. You have to give me a lesson. Bakesically, if you take a cabbage,
:32:48. > :32:52.and just aim at the bottom there. One cut and then if you do it well
:32:53. > :33:02.enough, you should just be able to take a couple of the outer leaves
:33:03. > :33:06.
:33:06. > :33:16.off, and then it goes straight into bag, simple as that. How many will
:33:16. > :33:22.
:33:22. > :33:30.the boys do? About 500. We better That's OK? Job done. Acceptable
:33:30. > :33:36.boss? That looks all right mate. Give me a job? Yeah. Farmers work
:33:36. > :33:41.hard to grow a quality crop, but since the late 1990s, consumers
:33:41. > :33:44.have relegated cabbage to the back burner. Probably due to the poor
:33:44. > :33:50.image. Growers are taking the heat and production has grown by 30%.
:33:50. > :33:54.How many hours a day do they do it for? They start at about 5.30am,
:33:54. > :34:00.and they will work through until, they have got their orders done,
:34:01. > :34:05.which could be about midday. Have we tired you out yet? This is a
:34:05. > :34:10.savoy cabbage patch, this farm grows seven million of them a year.
:34:10. > :34:14.These are packed on site and sent straight to the supermarkets,
:34:14. > :34:21.produce doesn't get much fresher than this. There are other lesser
:34:21. > :34:26.known varieties we could be eating. So, Ben, so many different types of
:34:26. > :34:31.cabbages. There seems to be a cabbage for every season, and more?
:34:31. > :34:36.Absolutely. I mean, to be honest with you, as a British cabbage,
:34:36. > :34:43.more than one, all year round. The window where there isn't is getting
:34:43. > :34:52.smaller and smaller. From spring to the pointy, to the white, the red,
:34:52. > :34:55.the sa voi? There is something for everybody all year round. It should
:34:55. > :35:00.be at the top of the shopping list, buy some and exterplt, and that
:35:00. > :35:05.will be the start of the cab -- experiment, and that will be the
:35:05. > :35:09.start of the cabbage revival. As a chef, cabbage is one of my
:35:09. > :35:19.favourite ingredients. It is so easy to cook with. Each variety has
:35:19. > :35:34.
:35:34. > :35:41.warm salads or to brais. Then you have the red cabbage, great to
:35:41. > :35:48.braise for game. This cabbage is great for the Sunday roast, creamed
:35:48. > :35:52.with shallots and garlic and served with chicken. Then the hispy, the
:35:52. > :35:55.pointy cabbage, you can use it for salad, braise the hearts for
:35:55. > :36:00.chicken and quail, more light meats like pork. That is the cabbage
:36:00. > :36:05.family. The first dish I'm going to be
:36:05. > :36:15.cooking for you to is white cabbage, free-range quail and golden chant
:36:15. > :36:18.
:36:18. > :36:22.reels. To start this off we need a pickleing liquid. That will be a
:36:22. > :36:26.combination of sweet and sour flavours. I'm using white wine
:36:26. > :36:30.vinegar, star anise, and corriander. Now for the sweet. A couple of
:36:30. > :36:39.teaspoons of sugar, and add a little bit of water. This is where
:36:39. > :36:44.the name comes from, escabeche, is spannish for pickling. I learned it
:36:44. > :36:49.at a Spanish restaurant. We pickled walnuts, and fresh almonds, ready
:36:49. > :36:55.for the winter dishes. It is great way to do vegtables. On to the
:36:55. > :36:59.carrots, all I'm doing is peeling, and slicing thick. As a small boy
:36:59. > :37:04.mum used to have a hotel in Skegness, we used to have to help
:37:04. > :37:08.with the cooking for the guests. Mum used to cook all the vegtables,
:37:08. > :37:12.they were always overcooked n the old days that is how people used to
:37:12. > :37:16.cook the vegtables. They would boil them, leave the nutrients, never
:37:16. > :37:20.refresh them, this is a great technique to keep the nutrients
:37:20. > :37:23.inside the vegtables, so when you serve them to guests and family
:37:23. > :37:30.they taste of the vegtable. That is what we are after.
:37:30. > :37:39.Next, prepare the shallots. What we are after is the beautiful petals.
:37:39. > :37:42.Remove the centre hearts and separate the petals. Now for the
:37:42. > :37:45.star ingredient, the white cabbage. It is one of the cabbages people
:37:46. > :37:50.don't use enough at home, they taste so great. Inside, where the
:37:50. > :37:53.stalk is, you can already see where it is starting to release the
:37:53. > :37:57.beautiful juices, that is where the nutrients are. It tastes great, so
:37:57. > :38:03.healthy. Most people at home cut it out and throw it away. I will
:38:03. > :38:10.blanche it, along with the leaves. Cut a V-shape into the cabbage,
:38:10. > :38:16.then slice, and go around the back. Trim down the heart and shave into
:38:16. > :38:19.ribbons. Now take of the leaves, thank's the cabbage ready for
:38:19. > :38:27.blanching. By cooking cabbage like that, you won't get the horrible
:38:27. > :38:32.smell we had at kids. We not know - - know at home that smell, that was
:38:32. > :38:36.only when you overcook the cabbage. With this, no smells. Because I'm
:38:36. > :38:41.using the cabbage to have a salad texture and have some bite, it only
:38:41. > :38:50.needs to be blanched for 30 seconds. We are going a little tranlucent,
:38:50. > :38:57.and we are pretty much there, you want a bit of crunch to it. In they
:38:57. > :39:03.go to the eyes water. Blanche the cabbage stalks, followed by the
:39:03. > :39:09.carrots and shallots, when softened, transfer to the iced water. Then
:39:09. > :39:14.remove when they feel cool. Slice out the vein from the cabbage, it
:39:14. > :39:18.is too chewy from the salad. Now we will cook the quail.
:39:18. > :39:28.As you can see the birds are only small, they will take seconds to
:39:28. > :39:28.
:39:29. > :39:37.cook. Heat olive oil and butter. Season
:39:37. > :39:41.before placing in the pan. Always breast side down, a nice
:39:41. > :39:48.carameliseation on the breast. They will only need a couple of minutes
:39:48. > :39:54.in the pan. Then pop in the oven at 180 degrees. All the oil into the
:39:54. > :40:01.pickle and liquor, it is nice to see the flavours all coming
:40:01. > :40:05.together. Season. You have the beautiful cabbage smells, a far cry
:40:05. > :40:10.from the whole stinky cabbage smells mum used to do. Gosh, she
:40:10. > :40:17.will kill me! Remove the quail from the oven, take the birds off the
:40:17. > :40:21.tray and set aside. I want to use the same pan to saute the
:40:21. > :40:26.chanterelle mushroom, which will take a few seconds to cook. I'm
:40:26. > :40:36.adding a few sprigs of thyme for extra flavour. All that is left is
:40:36. > :40:40.
:40:40. > :40:48.to serve. The cabbage has retained its colour
:40:48. > :40:57.and crunchy texture, that will compliment the moist quail meat.
:40:57. > :41:07.Then we put over the the sauce. It is done, cabbage with free-range
:41:07. > :41:12.
:41:12. > :41:15.quails and golden chanterelles. I am IRA sure, like me, you grew --
:41:15. > :41:19.I'm sure, like me, you grew up being told to eat your greens, they
:41:19. > :41:23.are good for you. I want to know what that means. I think knowing
:41:23. > :41:28.the health benefits will help convert you back to cabbage. Here
:41:28. > :41:35.at Lyndon University, food lecturer, Linda, is an expert on its
:41:35. > :41:40.nutritional qualities. I am here today to find out exactly how
:41:40. > :41:45.cabbages are for us. All cabbages are incredibly healthy. Several
:41:45. > :41:49.different varieties here. The main thing cabbage contains is vitamin C.
:41:49. > :41:59.There is as much vit man C in a white cabbage as an orange. A lot
:41:59. > :42:03.of people don't know that. Vitamin A is the other one. That is good
:42:03. > :42:08.for seeing in the dark, not only carrots good for that. The more
:42:08. > :42:11.green the cabbage is, the more vitamin A it contains.
:42:11. > :42:16.Unfortunately, when people buy a cabbage like this the first thing
:42:16. > :42:21.they do is take it off. It is a tragedy. At the restaurant we use
:42:21. > :42:26.that as much as possible. They taste great. White cabbage, the
:42:26. > :42:29.health benefits of all cabbage t lowers cholesterol, it might
:42:29. > :42:34.protect against heart disease. It has also been found to protect
:42:34. > :42:40.against certain types of cancer, it is also an anti-inflammatory. You
:42:40. > :42:45.can drink cabbage juice, and it might help to prevent or cure
:42:45. > :42:51.stomach ulcers. It is all round Dr Cabbage! We go on to one of my
:42:51. > :43:01.personal favourites the red cabbage. Again, that has all the vitamins,
:43:01. > :43:01.
:43:01. > :43:06.it also has something in it, there is research being done to though
:43:06. > :43:09.that anthrocyines, to show it improves your memory. There may be
:43:09. > :43:16.some evidence to suggest that eating red cabbage might prevent
:43:16. > :43:22.the on set of Alzheimer's disease. It really is a superfood. I have
:43:22. > :43:26.been blown away by all of that. We should be making cabbage part of
:43:26. > :43:31.our five-a-day. There is one unusually-shaped and underused
:43:32. > :43:37.variety that needs to be revived more than most. Compared to other
:43:37. > :43:43.cabbages, the hispy, compared to other cabbages is in complete
:43:43. > :43:48.crisis. Sales have fallen by over 70%, having a massive impact on
:43:48. > :43:53.growers like Will Edwards, here on his organic farm it takes three
:43:53. > :43:56.years to plan the cabbage fields. So fluctuating sales make it even
:43:56. > :44:00.more difficult. What is going wrong with summer cabbage, why is it
:44:00. > :44:04.people are eating less with them and falling out of love with them?
:44:04. > :44:08.We think that people picture cabbage as a winter crop. We need
:44:08. > :44:13.people to be buying them in the summertime, to keep sales up. But,
:44:13. > :44:16.you know, it is such a good quality cabbage. It is in season. That is
:44:16. > :44:23.the thing. It is in our growing season. This is what people need to
:44:23. > :44:27.buy. Our vegtables in our own country's growing season. Throw out
:44:27. > :44:31.the preconceptions of cabbage being a winter veg, and give this summer
:44:32. > :44:38.variety a go. That's a queue for me, to get back
:44:38. > :44:45.into the kitchen, to show off these cabbages at their best. I have a
:44:45. > :44:51.delicious recipe here, it is cabbage pesto with teamed tush bot.
:44:51. > :44:55.First, I'm using the regal savoy cabbage to make the pesto.
:44:55. > :45:04.We want it to be as green as possible. As many of the outer
:45:04. > :45:08.leaves as possible. Keep this for a simple salad what's left over.
:45:08. > :45:13.Remove the vein, cut into quarters, and it's ready for blanching. The
:45:13. > :45:19.water is boiling. Very simple, we want to get it all in one go. Push
:45:19. > :45:29.the whole lot down. Immerse in boiling water, for a minute. Then
:45:29. > :45:31.
:45:31. > :45:41.transfer to iced water, remove when cold. Chop and place in a blender.
:45:41. > :45:46.
:45:46. > :45:56.In go toasted pine nuts. Sea salt and olive oil, blilts. Now for some
:45:56. > :45:58.
:45:58. > :46:08.cheese. G rate it in, Parmesan. It is great for pesto, rip up some
:46:08. > :46:12.parsley with stalks on. Freshen it up with lemon. One last turn.
:46:12. > :46:18.That's cabbage pesto finished. Transfer it to a dish and store in
:46:18. > :46:22.the fridge. Place the turbot on to a chopping board and fillet. As a
:46:22. > :46:26.chef I should really do this myself. But you could get your local
:46:26. > :46:32.fishmonger to do this for you, or buy a prepared fillet. It has a
:46:32. > :46:37.natural line up its back, as you see, we always go straight down the
:46:37. > :46:45.natural line, straight off the tail. Follow it down. Very simply, when
:46:45. > :46:51.you fillet a fish, force your knife down its bones. Take a bit of its
:46:51. > :46:57.tail off. We take the main piece of fillet off. Trim off and you are
:46:57. > :47:04.left with three beautiful pieces of turbot. I'm baking it cooked in a
:47:04. > :47:14.parcel. My simple version is to wrap it in grease proof paper. Add
:47:14. > :47:19.a little bit of oil. Rub the fish in like so. All the time just
:47:19. > :47:26.coating the fish. Season, add a squeeze of lemon juice and wrap it
:47:26. > :47:34.up. Very simple, we just make a parcel. Turn it upside down, and we
:47:34. > :47:39.place that in the oven, for about seven or eight minutes. Now it's
:47:39. > :47:43.time to showcase this recipe's second cabbage variety. The sweet,
:47:43. > :47:48.summer, pointy cabbage, cut into half, then quarters, get the pan
:47:49. > :47:55.really hot. Add olville oil and butter, and saute the cabbage until
:47:55. > :48:01.it is really soft. Cabbage has this terrible mystique about it, people
:48:01. > :48:05.say who wants to eat cabbage, it is not cool and sexy. Hopefully with
:48:05. > :48:11.the dishes I'm proving cabbage is cool and sexy.
:48:11. > :48:16.I'm serving this dish with potatoes, which I boiled in their skins, then
:48:16. > :48:19.lightly peeled, when they are still hot, add cheese. Pretty much use
:48:19. > :48:25.every cheese, we are using Lincolnshire cheese, we are melting
:48:25. > :48:34.it over the potatoes, adding double cream and good to go.
:48:34. > :48:39.As is the fish. Up wrap the fish, giving off the
:48:39. > :48:45.beautiful smell. Place the turbot on top of the carameliseed cabbage,
:48:45. > :48:53.along with a couple of the cheesey potatoes, and top off with rich,
:48:53. > :49:02.green, savoy cabbage pesto. There t my double whammy cabbage recipe,
:49:02. > :49:08.with steamed turbot and left- wingshire potato royale. The
:49:08. > :49:12.flavour that fish has, the cabbage, doesn't overpower it, the acidity
:49:12. > :49:16.from the pesto is just perfect. The potatoes with the cheese royale
:49:16. > :49:21.over it is just dynamite. Who could have thought one cabbage could be
:49:21. > :49:28.this Dell illusion shu, never mind two. This has to help -- delicious,
:49:28. > :49:32.never mind two, this has to help my cause for the cabbage Revival.
:49:32. > :49:35.I'm positive, the cabbage revival is only just around the corner. But
:49:35. > :49:41.there's one huge sector of the population who hardly ever eat it,
:49:41. > :49:47.that's the youth of today. Only 24% of cabbage buyers are under the age
:49:47. > :49:55.of 45, that is absolutely appalling. But there is a young cabbage
:49:55. > :50:00.convert, Rosie Hogg, she's a foot writer and blogger, she uses her
:50:00. > :50:04.work to coax people back into food. She has a fabulous pickled cabbage
:50:04. > :50:09.recipe she will show me how to make. We think it could be the key to
:50:09. > :50:14.turning young tastebuds. I grew up not liking cabbage too much. Nobody
:50:14. > :50:19.grows up liking cabbage? I grew up next to a field that grew white
:50:19. > :50:22.cabbages for sheep to eat. The smell of it comes up from the
:50:22. > :50:26.fields and it is pretty gruesome, that is how you remember it. You
:50:26. > :50:30.think I'm not going to cook or eat it. Especially at cool, it is
:50:30. > :50:35.overcooked, it is disgusting. But there are so many ways of cooking
:50:35. > :50:39.cabbage, you can have them raw, having them in a pickle like this,
:50:39. > :50:42.having it with Asian food and northern European food. It is a
:50:42. > :50:50.versatile ingredient, I think a lot of people don't know that.
:50:51. > :50:55.Especially my age. You think bubble and squeak. That is a Grandpa dish.
:50:55. > :50:59.Rosy's recipe starts with softened white cabbage, then dried off in a
:50:59. > :51:08.tea towel. Next, fry chopped shallots in hot oil. Followed by
:51:08. > :51:12.garlic, ginger fennel seeds, and a pinch of nutmeg. Heat up cider
:51:13. > :51:22.vinegar with caster sugar, until the sugar dissolves. Mix the
:51:22. > :51:26.shallots and spices with the vinegar, and leave to cool.
:51:26. > :51:36.Meanwhile slice half an apple, add all the ingredients into a jar. Top
:51:36. > :51:44.
:51:44. > :51:49.off with a few tarragon leaves and Rosie and I are heading to Notting
:51:49. > :51:56.Hill's market in London. We are setting up a stall for a taste test.
:51:56. > :52:03.Try it myself. Very good. I'm convinced if anything can convert
:52:03. > :52:07.cabbage haters it is this. likes cabbage? No. Shrug your
:52:07. > :52:14.shoulders, everybody likes it. Try it, and see if you like cabbage.
:52:14. > :52:23.You have to like cabbage. The great British white cabbage.
:52:23. > :52:30.Not bad. You like that? Yes. more cabbage. Come on, let's get
:52:30. > :52:40.these guys. Are you a fan of cabbage, try some of this. Very
:52:40. > :52:40.
:52:40. > :52:48.nice. It is good for you. I like that. Eating more cabbage? Yes.
:52:48. > :52:57.you want another one? Yeah. Mr Police officers do you like
:52:57. > :53:05.cabbage? Our tasting has been a resounding success, it is all down
:53:05. > :53:10.to the way Rosie cooked her cabbage. Do you like that? Yes. Is it good.
:53:10. > :53:18.High five? Yeah! That's where we Brits went so fundamentally wrong
:53:18. > :53:23.in the past. We just bored it to oblivion, other cusines, such as in
:53:23. > :53:28.this Polish restaurant, have made it not just a staple veg, but a
:53:28. > :53:32.Dell kacy. Cabbage is one of the most important ingredients in
:53:32. > :53:39.Poland. We use cabbage in different ways, we use it as fresh cabbage
:53:39. > :53:47.for our salads, we also use cooked cabbage, we also use stewed cabbage,
:53:47. > :53:52.we also use sour Kraut quite a lot. I cannot imagine Polish cuisine
:53:52. > :53:58.without it in it. All you younger viewers, try cabbage, pickle it,
:53:58. > :54:06.eat it raw, blanche or steam it, help me make cabbage the trendy
:54:06. > :54:16.vegtable on the street. I will have one final go at persuading you of
:54:16. > :54:27.
:54:27. > :54:31.the deliciousness and versatility the cabbage. Most people want to
:54:31. > :54:35.cut out the stalk, we want to keep it, there is loads of flavour. You
:54:35. > :54:45.get all the beautiful veins, it is great cabbage to use. This has to
:54:45. > :54:59.
:54:59. > :55:07.be probably my favourite cab aj. Next make a bouk Kay ofg arni -
:55:07. > :55:17.bouquet ofg arni. We wrap up our herbs and tie it like a teabag.
:55:17. > :55:17.
:55:17. > :55:22.Pour oil in pan, put in the cabbage and slightly season.
:55:22. > :55:26.Add some sugar to start the carameliseing process. Being raised
:55:26. > :55:31.in Skegness was a great place for school holiday jobs, my family were
:55:31. > :55:38.very keen on, it was important for us to have jobs and earn our own
:55:38. > :55:42.money. One of my other jobs in Skegness was being a donkey boy,
:55:42. > :55:47.giving kids rides on the donkeys, then I progressed to cabbage
:55:47. > :55:50.picking. Cover with red wine and some port, now we have to wait for
:55:50. > :55:56.10-15 minutes for that to caramelise down, start cooking the
:55:56. > :55:59.pork. This is simple to prepare, trim up, so it cooks evenly, and
:55:59. > :56:04.remove part of the silver lining. Being a chef I like to leave a
:56:04. > :56:09.little fat on, it helps Carmel yois the meat when we're cooking it.
:56:09. > :56:14.What you don't want with pork is it can dry out quickly and you have to
:56:14. > :56:21.be careful. That is the pork prepared, now cut into two portions.
:56:21. > :56:25.Pour a bit of olive oil into a pan, followed by a nobody of butter and
:56:25. > :56:30.sear the pork. - knob of butter and sear the pork. Keep rolling the
:56:30. > :56:35.pork around the pan, by using my fingers I can feel when it has no
:56:35. > :56:41.more give in it. This only takes ten minutes, remove, put on a tray,
:56:41. > :56:47.and cook in the oven on 180 degrees. On to the sauce. I'm keeping this
:56:47. > :56:54.simple by using the juices from the pork. Adding in some thyme, a bay
:56:54. > :57:04.leaf and a smashed head of garlic. Top it off with red wine and some
:57:04. > :57:09.
:57:10. > :57:14.veal jus. I love veal because it is more gelatinous. This is a much
:57:14. > :57:17.better method of making gravy than the traditional way. The pork is
:57:17. > :57:26.ready, I will leave it to rest on the tray.
:57:26. > :57:36.Next pour the hot cabbage into the blender. Once it is blitzed, return
:57:36. > :57:40.
:57:40. > :57:43.to the pan and keep warm. Now to plate up. I'm serving the pork with
:57:43. > :57:50.tender shallot, which I have carameliseed in butter and sugar,
:57:51. > :57:55.along with garlic, bay leaf, thyme and veal stock.
:57:55. > :58:00.So that's my winter warming spiced red cabbage, with tender lion of
:58:00. > :58:05.pork, and carameliseed shallots. I'm pretty shower that my mum, when
:58:05. > :58:14.I was growing up in Skegness, never I was growing up in Skegness, never
:58:14. > :58:18.I was growing up in Skegness, never Those beautiful balanced flavours,
:58:18. > :58:23.the cabbage takes on the distinct flavour of red wine and port, you
:58:23. > :58:28.can taste the star anise, the sauce enhances, you saw ow quick and easy