Herbs and Cabbage Great British Food Revival


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Herbs and Cabbage

Series in which chefs popularise British produce. Mary Berry demonstrates a passion for fresh herbs and Jason Atherton looks at why cabbage has an image problem.


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We're here to put Britain back on the food map. We're on a mission to

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save fantastic British produce from extinction. We need your help.

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Essential ingredients here for centuries. Are in danger of

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disappearing. Forever. We want to get everyone back to British

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cullinary basics. And help us revive? Our fantastic.

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Mouthwatering. Magnificent. Unique. And quintessentially British foot

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heritage. -- food her ripbl.

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I'm Mary Berry, and I am really passionate about good family food,

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from local ingredients, I like to know where my food comes from. I

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want you to help me revive something that's very close to my

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heart. They have been essential to my

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dishes since I started cooking over 50 years ago. They have been part

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of our cullinary heritage for thousands of years. I'm talking

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about herbs, and there is a wealth of them out there. Parsley, thyme,

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Rosemary, dill, but I want you to be adventurous, and use fresh herbs

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in more variety. As part of my campaign, I will reveal vital tips

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on how to look after your fresh herbs. Critical is water from below.

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Proving there is more than supermarket basil. It is the

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strongest thing I have tasted today. And sharing some quick herby

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recipes, like my easy lemon balm ice-cream, and soil and spinach

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sauce. -- sor reel and spinach sauce. I have two passions in life,

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cooking and gardening. At home in Buckinghamshire, I grow a huge

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range of herbs. All of these herbs are edible, as you would expect

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from a cook. I have 30 different varieties of herbs, they make all

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the difference to my cooking. end are all the thymes. Great with

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coasts and vegtables. I have tarragon over here, it goes

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so well with fish and chicken. Golden marjoram, I use it for

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tomato dishes and casseroles. Then sorel, this is common sorel, that

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can be used sauces. And I love dill. It goes so well with fish, new

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potatoes too. But I wasn't known all this, they are techniques I

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learned from my mother and now I'm passing it on to my grandchildren.

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On Sunday night we have scrambled egg, if you take a handful of fresh,

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leafy herbs and chom them finely and just add them before the end.

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The sale of fresh herbs in Britain is in excess of �135 million. You

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may well say, why does it need a revival? Well, that figure doesn't

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tell the whole story, because 60% of the herbs and spices we buy are

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dried. It is good news everybody is more

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adventurous with their cooking, I bet if you had a peak into a lot of

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the -- peek into a lot of cupboard, you would find these, dried herbs.

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When you come to smell them, it is very strong, and intense. It lacks

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colour, it is brown. There is no room for them in my cupboard. But

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we are still buying them, what is the attraction? The convience of

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dried herbs. It is easy to pick a jar out of the shelf, or the

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cupboard. They last longer and they are more convenient and easier for

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me to use. I have tried to grow fresh herbs, they all die on me, so

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I stick with the dried ones. It is a common problem. I'm concerned

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that we're putting convience before taste, and losing the art of

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growing and cooking with fresh herbs. Something that was second

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nature to our grandparents. So I have come to West Sussex, to

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convince you to use fresh herbs and to find out once and for all how to

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keep those supermarket herb pots alive. This is the UK's largest

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grower of potted herb, producing a staggering 14 million plants a year.

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I'm gobsmacked, I have never seen, it is like green fields. What area

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do you cover here? It is about ten football pitches. How many

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different herbs do you grow? Basil, biggest seller, parsley and

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corriander, it is the league table of the top ten, 4 and 5, is mint

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and chiefs, then mints and other things. Each is coming from seed

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and comes naturally within 45 days, given the exact amount of light,

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water and heat. Chives, what should I do with them? You should always

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have light, a windowsill. Something underneath? Always water from below,

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that is critical, water from below, don't swamp them with water from

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the top. How often should I water my chiefs? Sparingly, don't kill --

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is My chives? Sparingly, don't kill it with kindness. Rather than

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chopping it, isn't it better to take a section and cut it from

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there? Take bits and pieces, always remain a nice structure of herb

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within the pot. What about that best seller, basil? The one thing

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you mustn't do with this is get it too cold. I know you pick some and

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put it in the fridge, it will go limp, straight away, it needs a hot

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house. It doesn't want to be tkhiled at all, anything below --

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chilled at all, anything below ten degrees, it will go black. Fridges

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a no. A warm kitchen? Windowsill, water

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from below. With great care and watering it will survive, won't it?

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It will, and grow into quite a large plant if you look after it

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carefully. That was mind boggling. Ten football pitches, all squashed

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together, every plant was in perfect condition. Now those won't

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be quite as strong as the one us grow at home, but they will be very,

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very good, just use a little bit more of them. Fresh herbs really

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will transform your cooking, and to prove it, I will cook with one of

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my favourites. The recipe I'm making is a goats cheese, red

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pepper and fresh thyme galette. Let me explain the gallette, it is

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Let me explain the gallette, it is a posh savoury tart.

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Is starts with a classic onion marmalade.

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I'm going to put a little oil in there, not an expensive one,

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because I'm going to heat it. Then I have three onions I have chopped

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up, and to help that, give it a nice brown colour, you put a little

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bit of sugar, about a table poon of sugar and a little balsamic vinegar.

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Give it a stir and leave it to bubble away until it is nice and

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thick and beautifully carameliseed, while you prepare the pastry,

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preferably puff and, yes, it's shop bought. Flour on the board, I will

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roll it to an ob long. It takes me back to my college days, flour on

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the board and on the rolling pin, rather than on the pastry. I will

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try to keep it to this shape. Frequently turning it over, until

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it is nice and thin. Trim off the edges.

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There is usual little people in my house, grand Chire, I might say,

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they love using -- grandchildren, I might say, they love using up all

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the trimmings to make jam tarts and the like. Lift it on to some

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parchment, folding it will help, cut it down the middle, lengthways,

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towards you, and prick it with a fork to stop it rising in the oven,

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it is ready to stop with creamy goats cheese. Soft goats cheese, it

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is spreadable, spread that all over, and you notice that I'm leaving a

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little edge, that will, I will brush that with a bit of beaten egg,

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that will be all crispy. Then I come to the onion, and this is just

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the colour I want it to be. It is cooled, so spread it out evenly, in

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preparation for the essential ingredient, fresh thyme. It is not

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just any old thyme, this is broadleaf thyme. There is the

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common thyme and here is broadleaf time, there is much bigger leaves

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and it is much easier to get off the leaf. This is the ordinary

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thyme, and it really is such a bother, you are supposed to pull

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that way to get it off, it is difficult to get these little, tiny

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leaves off. It is so easy with broadleaf time, because you just

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pull it and the leaves come off. It is such a good herb. In fact, it is

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one of my favourite herbs, now we have several bushes of the

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broadleaf. It also seems to go from year-to-year better than other

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thymes, it doesn't get quite so woody. Look out for it. Now some

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roasted peppers. A quick dab of egg wash, which

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reminds me of mum. Mum was 105, she has just departed, she would never

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use a brush, she would get her finger and go around, I can't stop

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doing it. Apple pie she was making on Sunday morning, she would run

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her fingers. It is very sensible, it is easier to wash your hands.

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For a crisp base, preheat the baking tray in the oven.

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That will neen will get a brown underneath, no soggy bottoms. In 20

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minutes your gallette should be ready. Gosh, that looks good.

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So, I think a bit of salad will go well with that. And I use fresh

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herbs to jazz up salads too, like fragrant dill, another of my

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favourites. Now the moment of truth. Can you hear that lovely crisp

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pastry. Shall we have a look and see if it is brown underneath.

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That's what I call well baked. What shall I have first? Middle or

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crust? Always serve it warm, it is so much nicer, all pastry should be

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warm. It is quite a big mouthful. The thyme is coming through, not

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too strongly, it is just perfect. Buying fresh British herbs is the

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first part of my revival. But I want you to experiment with greater

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variety. I'm heading to Bristol, home to the UK's largest organic

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herb newsry, to find out how many different herbs will -- nursery, to

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find out how many different varieties will grow. Most

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supermarkets have a variety of herbs which is limited, parsley,

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mint, basil and chiefs. I have come here to be inspired, I want to see

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them all. No-one knows more about herbs than my friend Jekka. She has

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won many gold medals fo -- for them. When did I last see you? It must be

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20 years. I was at a charity event and you were selling your little

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pots. She's devoted to the growing of herb, she grows 650 types, some

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date back to medieval times and beyond. We grow a lot of English

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herbs, I think it is very important we understand with the changing

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climate, what we can and cannot use and how things grow. Back here I

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have got mallow, marshmallow is one of the ones that was introduced

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into this country by the Romans, it is now a native of the UK. It is

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the one that gave us the marshmallows that we ate, we stuck

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on the sticks and put in the barbecue. Literally, marshmallows,

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they use from the roots for, that now it is manufactured. It is one

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of the best cures for coughs. don't recognise that? Look at the

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name alepost. This goes back to Fallstaff brinking his ale, but the

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bitter was made for the ale. You might want to spit after that.

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is like a strong chewing gum. is what it was, isn't it amazing.

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Jekka has many new and exciting foreign herbs too. This is the

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glass house, we have 2,000 of these to grow. Because taste this. Have a

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taste, you only need that much. That is the strongest thing I have

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tasted today. It is stevia, 30- times sweeter than sugar. It is the

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thing that will revolutionise the soft drinks industry. It is hugely

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inspiring to see and taste unusual herb, with such enormous potential.

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I want you to be inspired too and grow fresh herbs at home. All you

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need is a seed tray, compost and pact pack -- packet of seeds, there

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is wealth of varieties to try those two. Most of the plants are raised

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from packets and seeds. You can do it in a small space, there is 36

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plants in that space. Such fun to do and let them go on a bit more.

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How much nicer to give to friends when you go out to supper, a herb

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plant, rather than a box of chocolates that won't do them any

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good. They don't just do you good, they

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taste good too. So give less common herbs a chance, they will transform

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your cooking like this British native. I want you to be less

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scared of the unknown, I'm going to cook salmon with fresh sorel and

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there is no difficulty in make -- Hollandaise sauce, there is no

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difficulty in it, not as rich either. What more could you want,

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it starts with a tub of low-fat creme fraiche, straight into the

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processor with one egg yolk. Then the juice of half a lemon. It is a

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nice lemony sauce, and two level teaspoons of flour to thicken it.

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I have no mam melted butter here. Half the amount you would use in a

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traditional Hollandaise, and some salt and pepper. I know that

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purists would always use white pepper in a white sauce, but I like

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to see the fleks of black. Whizz it until it is um mulsfied. That

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doesn't take a -- emmulsfied, that doesn't take a moment.

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Cook it out in a bowl of simmering water. This is a good sauce to make

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ahead, Hollandaise you have to make at the last minute, often a recipe

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will say gently reheat it. Half the time if you try to gently reheat

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Hollandaise it separates. This is very untempermental. We have in the

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bowl, everything except for the spinach and sorrel. The reason for

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not adding it now, is if you cook sorrel and spinach and keep it hot

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for a long time it goes grey. We will add it at the very last minute.

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While that thickens we can get the fresh herbs ready for the spot. I

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have already got the sorrel here, it is nice young sorrel. It has a

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sharp, lemony flavour. I will take some of those stalks off like that,

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and then then chop it up. Sorrel was very popular in Tudor

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times, nowadays not many people use it. It is so easy to grow, the one

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thing you have to do is keep cutting it, because the leaves get

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very tough if you don't. But it is a perennial, and once you have

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planted it you have it forever, which is a good thing. Then add the

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spinach, chop it, we add the spinach and sorrel, a handful of

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each, and give it a stir. I will taste that, although I tasted it

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before. It might need a dash of sugar, because sorrel is very, very

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sharp. When you are happy with the seasoning, it is ready to serve.

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This is a beautiful piece of salmon, it could be salmon, trout, a little

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halibut, or sea bass. I have cooked it in the lemon with a touch of

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lemon juice, it goes really well with this sorrel and spinach sauce.

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What would I serve it with, I would like that with small new potatoes

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would be good. There is a generous amount of sauce. But I'm married to

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a gravy man, I always make a lot of sauce.

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What does it taste like? Truly lemony, sharp and, of course, very

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inviting, because this is a lovely bright, green colour.

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That is bait of all right. And I'm I grew up in the countryside, and

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have fond memories of foraging for fresh herbs, but it is a skill in

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danger of disappearing, I want to pass on some knowledge to you at

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home. I'm off to the forest of Avon, near Bristol, to see what we can

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get for nothing. I love foraging and going through the seasons.

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First of all it is black breeze, I have such happy memories -- black

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berries, and I have happy memories of doing that as a child. But today

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I'm foraging for herbs. The key to foraging is having an expert with

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you and the landowner's permission. I'm meeting Dave, who has written

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several field guides. You might find herbs like wild chives,

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Rosemary or mint, many of them look like those you can grow in your own

:20:50.:21:00.
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garden. This is horseradish. We can't dig it up by law, but we can

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use the leaves to flavour. When I'm making a prawn cocktail, I always

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put a spoonful of horseradish in it, if you chopped up the leaves very

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finely, I suppose about half a leaf, that would give a lovely flavour.

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It is slightly tough be, you have to boil -- tough, you have to boil

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it up a bit as well. This is something I would normally overlook.

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I want to show you this, it is technically not a wild plant. This

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is more of an escapee, it has escaped from one of the gardens

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here. This is the edible part of this, this is the stag horn sumack,

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this plant. This stick part, I will snap one off, but these taste of

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lemon, believe it or not. How do you tackle it? There is a few ways

:21:57.:22:04.

of dealing with it, these contain the seeds. So if you just have a

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little? I will be the collector of seeds. Have a little suck, and then

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spit it out, you should be able to get the lemon flavour. It is

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immensely sharp, just like lemon. You can put these in cold waters,

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give them a squeeze, leave them overnight, you end up with pink

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lemonade. Dave has made some for me to try. What have you got then?

:22:31.:22:41.
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This is the sumackade I was telling but, a lovely pink. That is natural,

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no dyes? No colours, no dyes. Remind me what is in it? This is

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squeezed sumack into cold water with sugar, that is it. It is

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absolutely delicious. It has been really exciting meeting a young man

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as passionate about fresh herbs as I am. And I have a handful of seeds

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to plant when I get home. And the best thing about growing

:23:10.:23:15.

fresh herbs yourself, is you don't need a lot of space. There is no

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excuse for not growing your own herbs, even in a window box. Here I

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have basil, this is sweet basil, the easiest of the basils to grow,

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and I have fresh dill. This is about three weeks growth, and in

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another three weeks I shall have plenty to cut.

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If they are fed and watered herbs will grow anywhere, on a balcony, a

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roof top, even in a Wellington boot. If you don't have any space of your

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own, club together with neighbours like they have done here. This is

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the food farm, in Brixton south London, in the Cowley Estate. You

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have Euros plea and thyme and so forth, we grow basil, corriander,

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fennel, we have things like stevie. One urban farm shop in East London

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is even growing fresh herbs on the walls of its cafe. We are a cafe in

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Dalston and trying to grow as much food as we can in a three storey

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building. And use as much of the food in the cafe for the food. We

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are growing a range of herbs with or regular know in the polytunnel,

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and basil in the hydrouponics upstairs. We have corriander, dill,

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cumin, if we can have so many different herbs ready for us to use,

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everyone can. Let me show you another recipe with a fresh herb

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you haven't come across. A delicate refreshing herb from the mint

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family. I'm making a lemon meringue ice-

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cream with fresh lemon balm. It is very quick, very easy. No

:25:07.:25:14.

It is very quick, very easy. No make sure you get pouring double

:25:14.:25:19.

cream. And I'm going to whisk that until it just holds its shape.

:25:19.:25:29.
:25:29.:25:33.

It won't take long. That is nice and froty, holding in its peaks.

:25:33.:25:37.

Then I will add meringues, you sometimes have meringues left and

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they are broken in the bottom of the tin. Don't crush them into a

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fine powder, just break them into decent-sized pieces, just like that.

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That is one of the ingredients later. There are the meringues. I

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will put lemon zest and lemon juice. I have a nice lemon here. When we

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were foraging we sound a sumack tree, the fruit of that was very

:26:03.:26:08.

lemon year, you could put a little of that in too. In goes all that

:26:08.:26:14.

zest. Here is a tip I use in my baking too. If you are doing a lot

:26:14.:26:19.

of lemon, squeezing them, it helps if they are warm, put them in a

:26:19.:26:22.

microwave for a short time, something like that. Just warm them,

:26:22.:26:32.

you will get that much more yield out of them. For more lemony

:26:32.:26:38.

flavour, I'm adding lemon Kurd. In goes half a jar. That's about right.

:26:38.:26:43.

Now lemon balm, or you could use mint. I have a big pot of it here.

:26:43.:26:48.

This is one from a nursery, it is a little bit legy, and so if I had

:26:48.:26:53.

bought that one, once I took it home, I would cut it down and it

:26:53.:26:58.

will shoot up again, in fact, if you keep nibbling at it, and keep

:26:58.:27:03.

it low, the leaves are beautifully fresh. It comes just like this, or

:27:03.:27:12.

you can have it varri gated. It is a lovely aroma. I will pick off the

:27:12.:27:17.

stalk and chop it. I'm not speedy like the chefs but I have all my

:27:17.:27:27.
:27:27.:27:34.

fingers! Before adding the meringue, to give it text nuer and sweetness.

:27:34.:27:43.

Then give it ashire, pour it into a lined tin, it helps -- a stir, pour

:27:43.:27:50.

it into a lined tin, it helps get it out. Then all you need is the

:27:50.:27:56.

pulp of three passion fruit, and the rest of the lemon Kurd. It is

:27:56.:28:01.

such a simple sauce. It will just make the ice-cream taste that much

:28:01.:28:06.

better, also it looks very smart and special. You can make this in

:28:06.:28:12.

advance too. All you have to do is slice and serve. It feels very cold

:28:12.:28:18.

and set. Thanks to the clingfilm it should come out easily. Let's cut a

:28:18.:28:26.

slice from that. You can see the flecks of white, that is the

:28:26.:28:33.

meringue. And the green is the lemon balm. Let's just lift that on

:28:33.:28:38.

to the plate. Spoon on some of your passion fruit sauce, and finish it

:28:38.:28:43.

off with some freshly picked leaves. There we are, some lemon meringue

:28:43.:28:49.

ice-cream with fresh lemon balm. This is the moment I have been

:28:49.:28:58.

waiting for. It has softened enough to eat. Just

:28:58.:29:06.

gone through that crispy meringue, plenty of sauce too.

:29:06.:29:10.

It tastes of lemons in abundance. It has that lovely fresh taste, and

:29:10.:29:14.

it looks so much more interesting with the flecks of herbs going

:29:14.:29:19.

through it. To give fresh herbs a go, be inspirational, and try

:29:19.:29:24.

something new. Now here's a michelin star chef who is set on

:29:24.:29:34.
:29:34.:29:40.

reinventing a much maligned, great My name is Jason Atherton. My

:29:40.:29:47.

mantra on food is very, very simple, keep it seasonal, keep it local,

:29:47.:29:52.

keep it exciting. My cuisine has always had one foot in the past and

:29:52.:29:58.

one foot in the future. One of my favourite British season

:29:58.:30:04.

ingredients is in complete crisis, that is the great British cabbage.

:30:04.:30:08.

The British cabbage, in all its guises, is in big trouble. Over the

:30:08.:30:12.

past 30 years, the amount of cabbage we eat on a weekly basis,

:30:12.:30:18.

has fallen by 71%, it is insane. If we carry on like this, British

:30:18.:30:21.

cabbages could be a thing of the past.

:30:21.:30:25.

My campaign is about reinventing and repositioning the cabbage back

:30:25.:30:30.

into our shopping trolleys. I will be meeting the producers of this

:30:30.:30:34.

unloved vegtable. British cabbage on the shelves all year round now.

:30:34.:30:38.

Hitting the streets to tickle the tastebuds. Who likes cabbage? If

:30:38.:30:44.

that is not enough to convince you, I will be in the Revival kitchen,

:30:44.:30:48.

cooking cabbage dishes with a kick. Showing you this wonderful veg as

:30:48.:30:58.
:30:58.:31:03.

you have never seen it before. Just dynamite! Can I buy one savoy

:31:03.:31:07.

cabbage and one red cabbage. I have a confession to make, when I was a

:31:07.:31:11.

boy I hated cabbage, now as a professional chef, I can't get

:31:11.:31:16.

enough of it. I'm in the minority. In the past year alone cabbage

:31:16.:31:22.

sales have fallen by just under 6%, we're turning away from cabbage at

:31:22.:31:27.

a disastrous rate. Do you like cabbage? The texture is always

:31:27.:31:30.

soggy, I can't stand it. I don't tend to eat it that much. You do

:31:31.:31:36.

like it, that is a good start. is not really nice is it. It is

:31:36.:31:40.

like lettuce, but a not nice version of it. It is good for you.

:31:40.:31:46.

It gives you energy. You're not going to buy one. There is no doubt

:31:46.:31:50.

people associate cabbage with stinky school dinners. Mrs Beaten

:31:51.:31:56.

to didn't help, advising readers to boil their cabbage for 45 minutes.

:31:56.:32:03.

Let's face it, cabbage does not cut the mustard with the great British

:32:03.:32:12.

public, I'm going to change that. As a Skegness boy, I'm returning to

:32:12.:32:17.

my roots in Lincolnshire, to find out what it is like at the cold

:32:17.:32:20.

face for the British cabbage farmer. I spent my school holidays working

:32:20.:32:26.

in cabbage fields like this, that was 25 years a I'm not sure I can

:32:26.:32:30.

keep up with modern methods. So, it is a while since I have done it, I

:32:30.:32:34.

helped with the gang work in and around Skegness, up the road from

:32:34.:32:41.

here. You have to give me a lesson. Bakesically, if you take a cabbage,

:32:41.:32:48.

and just aim at the bottom there. One cut and then if you do it well

:32:48.:32:52.

enough, you should just be able to take a couple of the outer leaves

:32:53.:33:02.
:33:03.:33:06.

off, and then it goes straight into bag, simple as that. How many will

:33:06.:33:16.
:33:16.:33:22.

the boys do? About 500. We better That's OK? Job done. Acceptable

:33:22.:33:30.

boss? That looks all right mate. Give me a job? Yeah. Farmers work

:33:30.:33:36.

hard to grow a quality crop, but since the late 1990s, consumers

:33:36.:33:41.

have relegated cabbage to the back burner. Probably due to the poor

:33:41.:33:44.

image. Growers are taking the heat and production has grown by 30%.

:33:44.:33:50.

How many hours a day do they do it for? They start at about 5.30am,

:33:50.:33:54.

and they will work through until, they have got their orders done,

:33:54.:34:00.

which could be about midday. Have we tired you out yet? This is a

:34:01.:34:05.

savoy cabbage patch, this farm grows seven million of them a year.

:34:05.:34:10.

These are packed on site and sent straight to the supermarkets,

:34:10.:34:14.

produce doesn't get much fresher than this. There are other lesser

:34:14.:34:21.

known varieties we could be eating. So, Ben, so many different types of

:34:21.:34:26.

cabbages. There seems to be a cabbage for every season, and more?

:34:26.:34:31.

Absolutely. I mean, to be honest with you, as a British cabbage,

:34:31.:34:36.

more than one, all year round. The window where there isn't is getting

:34:36.:34:43.

smaller and smaller. From spring to the pointy, to the white, the red,

:34:43.:34:52.

the sa voi? There is something for everybody all year round. It should

:34:52.:34:55.

be at the top of the shopping list, buy some and exterplt, and that

:34:55.:35:00.

will be the start of the cab -- experiment, and that will be the

:35:00.:35:05.

start of the cabbage revival. As a chef, cabbage is one of my

:35:05.:35:09.

favourite ingredients. It is so easy to cook with. Each variety has

:35:09.:35:19.
:35:19.:35:34.

warm salads or to brais. Then you have the red cabbage, great to

:35:34.:35:41.

braise for game. This cabbage is great for the Sunday roast, creamed

:35:41.:35:48.

with shallots and garlic and served with chicken. Then the hispy, the

:35:48.:35:52.

pointy cabbage, you can use it for salad, braise the hearts for

:35:52.:35:55.

chicken and quail, more light meats like pork. That is the cabbage

:35:55.:36:00.

family. The first dish I'm going to be

:36:00.:36:05.

cooking for you to is white cabbage, free-range quail and golden chant

:36:05.:36:15.
:36:15.:36:18.

reels. To start this off we need a pickleing liquid. That will be a

:36:18.:36:22.

combination of sweet and sour flavours. I'm using white wine

:36:22.:36:26.

vinegar, star anise, and corriander. Now for the sweet. A couple of

:36:26.:36:30.

teaspoons of sugar, and add a little bit of water. This is where

:36:30.:36:39.

the name comes from, escabeche, is spannish for pickling. I learned it

:36:39.:36:44.

at a Spanish restaurant. We pickled walnuts, and fresh almonds, ready

:36:44.:36:49.

for the winter dishes. It is great way to do vegtables. On to the

:36:49.:36:55.

carrots, all I'm doing is peeling, and slicing thick. As a small boy

:36:55.:36:59.

mum used to have a hotel in Skegness, we used to have to help

:36:59.:37:04.

with the cooking for the guests. Mum used to cook all the vegtables,

:37:04.:37:08.

they were always overcooked n the old days that is how people used to

:37:08.:37:12.

cook the vegtables. They would boil them, leave the nutrients, never

:37:12.:37:16.

refresh them, this is a great technique to keep the nutrients

:37:16.:37:20.

inside the vegtables, so when you serve them to guests and family

:37:20.:37:23.

they taste of the vegtable. That is what we are after.

:37:23.:37:30.

Next, prepare the shallots. What we are after is the beautiful petals.

:37:30.:37:39.

Remove the centre hearts and separate the petals. Now for the

:37:39.:37:42.

star ingredient, the white cabbage. It is one of the cabbages people

:37:42.:37:45.

don't use enough at home, they taste so great. Inside, where the

:37:46.:37:50.

stalk is, you can already see where it is starting to release the

:37:50.:37:53.

beautiful juices, that is where the nutrients are. It tastes great, so

:37:53.:37:57.

healthy. Most people at home cut it out and throw it away. I will

:37:57.:38:03.

blanche it, along with the leaves. Cut a V-shape into the cabbage,

:38:03.:38:10.

then slice, and go around the back. Trim down the heart and shave into

:38:10.:38:16.

ribbons. Now take of the leaves, thank's the cabbage ready for

:38:16.:38:19.

blanching. By cooking cabbage like that, you won't get the horrible

:38:19.:38:27.

smell we had at kids. We not know - - know at home that smell, that was

:38:27.:38:32.

only when you overcook the cabbage. With this, no smells. Because I'm

:38:32.:38:36.

using the cabbage to have a salad texture and have some bite, it only

:38:36.:38:41.

needs to be blanched for 30 seconds. We are going a little tranlucent,

:38:41.:38:50.

and we are pretty much there, you want a bit of crunch to it. In they

:38:50.:38:57.

go to the eyes water. Blanche the cabbage stalks, followed by the

:38:57.:39:03.

carrots and shallots, when softened, transfer to the iced water. Then

:39:03.:39:09.

remove when they feel cool. Slice out the vein from the cabbage, it

:39:09.:39:14.

is too chewy from the salad. Now we will cook the quail.

:39:14.:39:18.

As you can see the birds are only small, they will take seconds to

:39:18.:39:28.
:39:28.:39:28.

cook. Heat olive oil and butter. Season

:39:29.:39:37.

before placing in the pan. Always breast side down, a nice

:39:37.:39:41.

carameliseation on the breast. They will only need a couple of minutes

:39:41.:39:48.

in the pan. Then pop in the oven at 180 degrees. All the oil into the

:39:48.:39:54.

pickle and liquor, it is nice to see the flavours all coming

:39:54.:40:01.

together. Season. You have the beautiful cabbage smells, a far cry

:40:01.:40:05.

from the whole stinky cabbage smells mum used to do. Gosh, she

:40:05.:40:10.

will kill me! Remove the quail from the oven, take the birds off the

:40:10.:40:17.

tray and set aside. I want to use the same pan to saute the

:40:17.:40:21.

chanterelle mushroom, which will take a few seconds to cook. I'm

:40:21.:40:26.

adding a few sprigs of thyme for extra flavour. All that is left is

:40:26.:40:36.
:40:36.:40:40.

to serve. The cabbage has retained its colour

:40:40.:40:48.

and crunchy texture, that will compliment the moist quail meat.

:40:48.:40:57.

Then we put over the the sauce. It is done, cabbage with free-range

:40:57.:41:07.
:41:07.:41:12.

quails and golden chanterelles. I am IRA sure, like me, you grew --

:41:12.:41:15.

I'm sure, like me, you grew up being told to eat your greens, they

:41:15.:41:19.

are good for you. I want to know what that means. I think knowing

:41:19.:41:23.

the health benefits will help convert you back to cabbage. Here

:41:23.:41:28.

at Lyndon University, food lecturer, Linda, is an expert on its

:41:28.:41:35.

nutritional qualities. I am here today to find out exactly how

:41:35.:41:40.

cabbages are for us. All cabbages are incredibly healthy. Several

:41:40.:41:45.

different varieties here. The main thing cabbage contains is vitamin C.

:41:45.:41:49.

There is as much vit man C in a white cabbage as an orange. A lot

:41:49.:41:59.

of people don't know that. Vitamin A is the other one. That is good

:41:59.:42:03.

for seeing in the dark, not only carrots good for that. The more

:42:03.:42:08.

green the cabbage is, the more vitamin A it contains.

:42:08.:42:11.

Unfortunately, when people buy a cabbage like this the first thing

:42:11.:42:16.

they do is take it off. It is a tragedy. At the restaurant we use

:42:16.:42:21.

that as much as possible. They taste great. White cabbage, the

:42:21.:42:26.

health benefits of all cabbage t lowers cholesterol, it might

:42:26.:42:29.

protect against heart disease. It has also been found to protect

:42:29.:42:34.

against certain types of cancer, it is also an anti-inflammatory. You

:42:34.:42:40.

can drink cabbage juice, and it might help to prevent or cure

:42:40.:42:45.

stomach ulcers. It is all round Dr Cabbage! We go on to one of my

:42:45.:42:51.

personal favourites the red cabbage. Again, that has all the vitamins,

:42:51.:43:01.
:43:01.:43:01.

it also has something in it, there is research being done to though

:43:01.:43:06.

that anthrocyines, to show it improves your memory. There may be

:43:06.:43:09.

some evidence to suggest that eating red cabbage might prevent

:43:09.:43:16.

the on set of Alzheimer's disease. It really is a superfood. I have

:43:16.:43:22.

been blown away by all of that. We should be making cabbage part of

:43:22.:43:26.

our five-a-day. There is one unusually-shaped and underused

:43:26.:43:31.

variety that needs to be revived more than most. Compared to other

:43:32.:43:37.

cabbages, the hispy, compared to other cabbages is in complete

:43:37.:43:43.

crisis. Sales have fallen by over 70%, having a massive impact on

:43:43.:43:48.

growers like Will Edwards, here on his organic farm it takes three

:43:48.:43:53.

years to plan the cabbage fields. So fluctuating sales make it even

:43:53.:43:56.

more difficult. What is going wrong with summer cabbage, why is it

:43:56.:44:00.

people are eating less with them and falling out of love with them?

:44:00.:44:04.

We think that people picture cabbage as a winter crop. We need

:44:04.:44:08.

people to be buying them in the summertime, to keep sales up. But,

:44:08.:44:13.

you know, it is such a good quality cabbage. It is in season. That is

:44:13.:44:16.

the thing. It is in our growing season. This is what people need to

:44:16.:44:23.

buy. Our vegtables in our own country's growing season. Throw out

:44:23.:44:27.

the preconceptions of cabbage being a winter veg, and give this summer

:44:27.:44:31.

variety a go. That's a queue for me, to get back

:44:32.:44:38.

into the kitchen, to show off these cabbages at their best. I have a

:44:38.:44:45.

delicious recipe here, it is cabbage pesto with teamed tush bot.

:44:45.:44:51.

First, I'm using the regal savoy cabbage to make the pesto.

:44:51.:44:55.

We want it to be as green as possible. As many of the outer

:44:55.:45:04.

leaves as possible. Keep this for a simple salad what's left over.

:45:04.:45:08.

Remove the vein, cut into quarters, and it's ready for blanching. The

:45:08.:45:13.

water is boiling. Very simple, we want to get it all in one go. Push

:45:13.:45:19.

the whole lot down. Immerse in boiling water, for a minute. Then

:45:19.:45:29.
:45:29.:45:31.

transfer to iced water, remove when cold. Chop and place in a blender.

:45:31.:45:41.
:45:41.:45:46.

In go toasted pine nuts. Sea salt and olive oil, blilts. Now for some

:45:46.:45:56.
:45:56.:45:58.

cheese. G rate it in, Parmesan. It is great for pesto, rip up some

:45:58.:46:08.

parsley with stalks on. Freshen it up with lemon. One last turn.

:46:08.:46:12.

That's cabbage pesto finished. Transfer it to a dish and store in

:46:12.:46:18.

the fridge. Place the turbot on to a chopping board and fillet. As a

:46:18.:46:22.

chef I should really do this myself. But you could get your local

:46:22.:46:26.

fishmonger to do this for you, or buy a prepared fillet. It has a

:46:26.:46:32.

natural line up its back, as you see, we always go straight down the

:46:32.:46:37.

natural line, straight off the tail. Follow it down. Very simply, when

:46:37.:46:45.

you fillet a fish, force your knife down its bones. Take a bit of its

:46:45.:46:51.

tail off. We take the main piece of fillet off. Trim off and you are

:46:51.:46:57.

left with three beautiful pieces of turbot. I'm baking it cooked in a

:46:57.:47:04.

parcel. My simple version is to wrap it in grease proof paper. Add

:47:04.:47:14.

a little bit of oil. Rub the fish in like so. All the time just

:47:14.:47:19.

coating the fish. Season, add a squeeze of lemon juice and wrap it

:47:19.:47:26.

up. Very simple, we just make a parcel. Turn it upside down, and we

:47:26.:47:34.

place that in the oven, for about seven or eight minutes. Now it's

:47:34.:47:39.

time to showcase this recipe's second cabbage variety. The sweet,

:47:39.:47:43.

summer, pointy cabbage, cut into half, then quarters, get the pan

:47:43.:47:48.

really hot. Add olville oil and butter, and saute the cabbage until

:47:49.:47:55.

it is really soft. Cabbage has this terrible mystique about it, people

:47:55.:48:01.

say who wants to eat cabbage, it is not cool and sexy. Hopefully with

:48:01.:48:05.

the dishes I'm proving cabbage is cool and sexy.

:48:05.:48:11.

I'm serving this dish with potatoes, which I boiled in their skins, then

:48:11.:48:16.

lightly peeled, when they are still hot, add cheese. Pretty much use

:48:16.:48:19.

every cheese, we are using Lincolnshire cheese, we are melting

:48:19.:48:25.

it over the potatoes, adding double cream and good to go.

:48:25.:48:34.

As is the fish. Up wrap the fish, giving off the

:48:34.:48:39.

beautiful smell. Place the turbot on top of the carameliseed cabbage,

:48:39.:48:45.

along with a couple of the cheesey potatoes, and top off with rich,

:48:45.:48:53.

green, savoy cabbage pesto. There t my double whammy cabbage recipe,

:48:53.:49:02.

with steamed turbot and left- wingshire potato royale. The

:49:02.:49:08.

flavour that fish has, the cabbage, doesn't overpower it, the acidity

:49:08.:49:12.

from the pesto is just perfect. The potatoes with the cheese royale

:49:12.:49:16.

over it is just dynamite. Who could have thought one cabbage could be

:49:16.:49:21.

this Dell illusion shu, never mind two. This has to help -- delicious,

:49:21.:49:28.

never mind two, this has to help my cause for the cabbage Revival.

:49:28.:49:32.

I'm positive, the cabbage revival is only just around the corner. But

:49:32.:49:35.

there's one huge sector of the population who hardly ever eat it,

:49:35.:49:41.

that's the youth of today. Only 24% of cabbage buyers are under the age

:49:41.:49:47.

of 45, that is absolutely appalling. But there is a young cabbage

:49:47.:49:55.

convert, Rosie Hogg, she's a foot writer and blogger, she uses her

:49:55.:50:00.

work to coax people back into food. She has a fabulous pickled cabbage

:50:00.:50:04.

recipe she will show me how to make. We think it could be the key to

:50:04.:50:09.

turning young tastebuds. I grew up not liking cabbage too much. Nobody

:50:09.:50:14.

grows up liking cabbage? I grew up next to a field that grew white

:50:14.:50:19.

cabbages for sheep to eat. The smell of it comes up from the

:50:19.:50:22.

fields and it is pretty gruesome, that is how you remember it. You

:50:22.:50:26.

think I'm not going to cook or eat it. Especially at cool, it is

:50:26.:50:30.

overcooked, it is disgusting. But there are so many ways of cooking

:50:30.:50:35.

cabbage, you can have them raw, having them in a pickle like this,

:50:35.:50:39.

having it with Asian food and northern European food. It is a

:50:39.:50:42.

versatile ingredient, I think a lot of people don't know that.

:50:42.:50:50.

Especially my age. You think bubble and squeak. That is a Grandpa dish.

:50:51.:50:55.

Rosy's recipe starts with softened white cabbage, then dried off in a

:50:55.:50:59.

tea towel. Next, fry chopped shallots in hot oil. Followed by

:50:59.:51:08.

garlic, ginger fennel seeds, and a pinch of nutmeg. Heat up cider

:51:08.:51:12.

vinegar with caster sugar, until the sugar dissolves. Mix the

:51:13.:51:22.

shallots and spices with the vinegar, and leave to cool.

:51:22.:51:26.

Meanwhile slice half an apple, add all the ingredients into a jar. Top

:51:26.:51:36.
:51:36.:51:44.

off with a few tarragon leaves and Rosie and I are heading to Notting

:51:44.:51:49.

Hill's market in London. We are setting up a stall for a taste test.

:51:49.:51:56.

Try it myself. Very good. I'm convinced if anything can convert

:51:56.:52:03.

cabbage haters it is this. likes cabbage? No. Shrug your

:52:03.:52:07.

shoulders, everybody likes it. Try it, and see if you like cabbage.

:52:07.:52:14.

You have to like cabbage. The great British white cabbage.

:52:14.:52:23.

Not bad. You like that? Yes. more cabbage. Come on, let's get

:52:23.:52:30.

these guys. Are you a fan of cabbage, try some of this. Very

:52:30.:52:40.
:52:40.:52:40.

nice. It is good for you. I like that. Eating more cabbage? Yes.

:52:40.:52:48.

you want another one? Yeah. Mr Police officers do you like

:52:48.:52:57.

cabbage? Our tasting has been a resounding success, it is all down

:52:57.:53:05.

to the way Rosie cooked her cabbage. Do you like that? Yes. Is it good.

:53:05.:53:10.

High five? Yeah! That's where we Brits went so fundamentally wrong

:53:10.:53:18.

in the past. We just bored it to oblivion, other cusines, such as in

:53:18.:53:23.

this Polish restaurant, have made it not just a staple veg, but a

:53:23.:53:28.

Dell kacy. Cabbage is one of the most important ingredients in

:53:28.:53:32.

Poland. We use cabbage in different ways, we use it as fresh cabbage

:53:32.:53:39.

for our salads, we also use cooked cabbage, we also use stewed cabbage,

:53:39.:53:47.

we also use sour Kraut quite a lot. I cannot imagine Polish cuisine

:53:47.:53:52.

without it in it. All you younger viewers, try cabbage, pickle it,

:53:52.:53:58.

eat it raw, blanche or steam it, help me make cabbage the trendy

:53:58.:54:06.

vegtable on the street. I will have one final go at persuading you of

:54:06.:54:16.
:54:16.:54:27.

the deliciousness and versatility the cabbage. Most people want to

:54:27.:54:31.

cut out the stalk, we want to keep it, there is loads of flavour. You

:54:31.:54:35.

get all the beautiful veins, it is great cabbage to use. This has to

:54:35.:54:45.
:54:45.:54:59.

be probably my favourite cab aj. Next make a bouk Kay ofg arni -

:54:59.:55:07.

bouquet ofg arni. We wrap up our herbs and tie it like a teabag.

:55:07.:55:17.
:55:17.:55:17.

Pour oil in pan, put in the cabbage and slightly season.

:55:17.:55:22.

Add some sugar to start the carameliseing process. Being raised

:55:22.:55:26.

in Skegness was a great place for school holiday jobs, my family were

:55:26.:55:31.

very keen on, it was important for us to have jobs and earn our own

:55:31.:55:38.

money. One of my other jobs in Skegness was being a donkey boy,

:55:38.:55:42.

giving kids rides on the donkeys, then I progressed to cabbage

:55:42.:55:47.

picking. Cover with red wine and some port, now we have to wait for

:55:47.:55:50.

10-15 minutes for that to caramelise down, start cooking the

:55:50.:55:56.

pork. This is simple to prepare, trim up, so it cooks evenly, and

:55:56.:55:59.

remove part of the silver lining. Being a chef I like to leave a

:55:59.:56:04.

little fat on, it helps Carmel yois the meat when we're cooking it.

:56:04.:56:09.

What you don't want with pork is it can dry out quickly and you have to

:56:09.:56:14.

be careful. That is the pork prepared, now cut into two portions.

:56:14.:56:21.

Pour a bit of olive oil into a pan, followed by a nobody of butter and

:56:21.:56:25.

sear the pork. - knob of butter and sear the pork. Keep rolling the

:56:25.:56:30.

pork around the pan, by using my fingers I can feel when it has no

:56:30.:56:35.

more give in it. This only takes ten minutes, remove, put on a tray,

:56:35.:56:41.

and cook in the oven on 180 degrees. On to the sauce. I'm keeping this

:56:41.:56:47.

simple by using the juices from the pork. Adding in some thyme, a bay

:56:47.:56:54.

leaf and a smashed head of garlic. Top it off with red wine and some

:56:54.:57:04.
:57:04.:57:09.

veal jus. I love veal because it is more gelatinous. This is a much

:57:10.:57:14.

better method of making gravy than the traditional way. The pork is

:57:14.:57:17.

ready, I will leave it to rest on the tray.

:57:17.:57:26.

Next pour the hot cabbage into the blender. Once it is blitzed, return

:57:26.:57:36.
:57:36.:57:40.

to the pan and keep warm. Now to plate up. I'm serving the pork with

:57:40.:57:43.

tender shallot, which I have carameliseed in butter and sugar,

:57:43.:57:50.

along with garlic, bay leaf, thyme and veal stock.

:57:51.:57:55.

So that's my winter warming spiced red cabbage, with tender lion of

:57:55.:58:00.

pork, and carameliseed shallots. I'm pretty shower that my mum, when

:58:00.:58:05.

I was growing up in Skegness, never I was growing up in Skegness, never

:58:05.:58:14.

I was growing up in Skegness, never Those beautiful balanced flavours,

:58:14.:58:18.

the cabbage takes on the distinct flavour of red wine and port, you

:58:18.:58:23.

can taste the star anise, the sauce enhances, you saw ow quick and easy

:58:23.:58:28.

The UK has a fantastically diverse range of produce, yet it seems to be widely ignored in favour of cheaper or more exotic foreign imports. Some of our heritage varieties are genuinely in danger of being lost forever unless they are used once more for cooking and eating. Each episode of the Great British Food Revival sees chefs and foodies champion a different piece of British produce and demonstrate how it can be used in the kitchen.

Following her Great British Bake-Off triumph, Mary Berry demonstrates a genuine passion for fresh herbs and wants the world to know how easy they are to grow, use and store. She questions a commercial herb grower about why more herbs are not available fresh in our supermarkets and she visits the largest collection of organic herbs in the UK. Mary introduces us to three of her favourite herbs and cooks three delicious meals to showcase them including a superb lemon balm ice cream.

Award-winning chef Jason Atherton is passionate about only using fresh, seasonal fruit and vegetables in his restaurant kitchen. Cabbage has always been a staple on his menu but it has an image problem and is shunned by the younger generation. On Jason's revival campaign, he seeks the advice of a young cook and food blogger to find out how to get more young people eating cabbage and he leads by example, using the various cabbage varieties we produce in Britain in truly inspirational ways in the Revival kitchen.