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


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


Essential ingredients here for centuries. Are in danger of


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


cullinary basics. And help us revive? Our fantastic.


Mouthwatering. Magnificent. Unique. And quintessentially British foot


heritage. -- food her ripbl.


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


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


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


heart. They have been essential to my


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


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


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


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


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


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


Proving there is more than supermarket basil. It is the


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


dried. It is good news everybody is more


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


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


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


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


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


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


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


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


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


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


growing and cooking with fresh herbs. Something that was second


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


a no. A warm kitchen? Windowsill, water


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


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


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


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


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


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


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


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


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


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


Is starts with a classic onion marmalade.


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


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


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


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


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


thick and beautifully carameliseed, while you prepare the pastry,


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


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


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


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


it is nice and thin. Trim off the edges.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


roasted peppers. A quick dab of egg wash, which


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


find out how many different varieties will grow. Most


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


garden. This is horseradish. We can't dig it up by law, but we can


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


This is the sumackade I was telling but, a lovely pink. That is natural,


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


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


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


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


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


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


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


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


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


another three weeks I shall have plenty to cut.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


family. I'm making a lemon meringue ice-


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


waiting for. It has softened enough to eat. Just


gone through that crispy meringue, plenty of sauce too.


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


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


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


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


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


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


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


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


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


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


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


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


cabbages could be a thing of the past.


My campaign is about reinventing and repositioning the cabbage back


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


people associate cabbage with stinky school dinners. Mrs Beaten


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


family. The first dish I'm going to be


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


cook. Heat olive oil and butter. Season


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


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


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


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


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


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


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


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


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


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


to serve. The cabbage has retained its colour


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


health benefits of all cabbage t lowers cholesterol, it might


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


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


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


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


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


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


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


some evidence to suggest that eating red cabbage might prevent


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


with steamed turbot and left- wingshire potato royale. The


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


the deliciousness and versatility the cabbage. Most people want to


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


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


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


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


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


Add some sugar to start the carameliseing process. Being raised


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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.