:00:10. > :00:14.We're here to put Britain back on the food map. We're on a mission to
:00:14. > :00:17.save fantastic British produce from extinction. But we need your accept.
:00:17. > :00:22.Essential ingredient that is have been here for centuries. Are in
:00:22. > :00:28.danger of disappearing. Forever. Together we want everyone to get
:00:28. > :00:35.back to British cullinary basics. And help us revive our fabulous.
:00:35. > :00:45.Magnificent. Mouthwatering. Unique. And utterly delicious food heritage.
:00:45. > :01:21.
:01:21. > :01:26.My name is Antonio Carluccio. I may be Italian but I love British food.
:01:26. > :01:30.You Brits seem to be shy, almost ashamed of using wonderful food
:01:30. > :01:37.that you have everywhere. We eat those in Italy and they are
:01:37. > :01:43.delicious. Ahh. But there is one particular vegtable where the
:01:43. > :01:49.reputation is still stuck in the 70s. It is the great British
:01:49. > :01:55.beetroot, which I adored. Beetroot represents just over 1% of
:01:55. > :02:00.vegtables grown in Britain. Even the tiny figure is falling. If we
:02:00. > :02:03.don't act to safe this versatile, wonderful vegtable, people may stop
:02:03. > :02:09.using it all together, that would be a tragedy.
:02:09. > :02:15.To help you share my passion for this glorious ingredient, I will be
:02:15. > :02:24.unearthing some monster beetroots that will take your Beth away. Look
:02:24. > :02:30.at this. That is a gigantic one. I will be showing you the benefits
:02:30. > :02:34.beetroot juice. That is just what I need. And I will be in the Revival
:02:34. > :02:44.Kitchen, preparing a three-course meal that will change the way you
:02:44. > :02:46.
:02:46. > :02:52.see the beetroot. Beetroot, Monday amour.
:02:52. > :02:57.What would life be without memories. This reminds me that my father was
:02:57. > :03:02.building a lovely fire, we were cooking the beetroots on it. Baked
:03:02. > :03:10.beetroot is just fantastic. Meanwhile, my mother was preparing
:03:10. > :03:13.all the other produce of the garden, but the expectation was on the
:03:13. > :03:18.baked beetroot. For centuries beetroot has been recognised as one
:03:18. > :03:22.of the healthiest vegtables on the planet. Yet in Britain its image
:03:22. > :03:26.has suffered. After the Second World War, instead of being eaten
:03:26. > :03:31.fresh, beetroot was pickled to death, and this normal vegtable
:03:31. > :03:38.became national joke. Today, the taste of beetroot is still
:03:38. > :03:44.synonymous with cheap vinegar. comes across a bit vinegary.
:03:44. > :03:47.don't like the idea of it being on my plate. Slimey experience of a
:03:47. > :03:52.vinegary object. Some people say it doesn't taste of anything, I think
:03:52. > :03:57.it tastes a bit weird, I don't like it at all. Makes a stain on the
:03:57. > :04:02.plate, as far as I was concerned. The truth is, that beetroot
:04:02. > :04:09.prepared correctly has a wonderful sweet and unique taste. This baked
:04:10. > :04:16.beetroot has come straight from the field to the fire. Not a pickle jar
:04:16. > :04:22.in sight. Fantastic, look at this. Just like meat. Two hours in the
:04:22. > :04:32.hot ember, has created a beetroot with a vibrant flesh. Wonderful.
:04:32. > :04:32.
:04:32. > :04:38.And an unforgetable flavour. This is the taste of my childhood. But,
:04:38. > :04:42.can this Carluccio family kaifrt change your mind about beetroot? Do
:04:42. > :04:51.you like beetroot? No, I hate it. You have to taste this one?
:04:51. > :04:54.small one. Very thin and very nice. What do you think? It is sweet and
:04:54. > :05:01.it is beautiful. Why didn't you like it before? Because Antonio
:05:01. > :05:08.Carluccio didn't cook it for me! This misconception about beetroot
:05:08. > :05:12.has led the UK to lose half its beetroot fields in just 30 years.
:05:12. > :05:19.If we don't act soon, the generation of Brits, we will grow
:05:19. > :05:25.up without experiencing the beauty of this wonderful vegtable. You may
:05:25. > :05:29.lose beetroots forever. To find out more about this very British
:05:29. > :05:34.problem, I'm meeting Graham Forbes, who has been selling boot roots in
:05:34. > :05:42.Britain for over 30 years. For us in Italy it is a normal
:05:42. > :05:45.vegtable, we use it all the time. Why is it in Britain the Cinderella
:05:45. > :05:50.of vegtables, what is against it? Really it is after the war years,
:05:51. > :05:55.when times were hard, we needed to produce vegtables that needed to be
:05:55. > :05:59.preserved and cheaply preserved. They were pickled in heavy vinegars.
:05:59. > :06:06.And the market really stagnated. Now we need to give it a kick to
:06:06. > :06:11.get it to the customer, almost as fresh as it is in this field.
:06:12. > :06:15.fantastic, when I see the four little bullets in the plastic bag
:06:15. > :06:20.in some supermarket is hurts my heart, and you take vinegar, here
:06:20. > :06:27.it is nature. Fantastic nature, look at this. Look at this. The
:06:27. > :06:29.pleasure to get something out of the earth like this. This,
:06:29. > :06:33.fantastic. This is a wonderful vegtable, we need to change
:06:33. > :06:37.people's view of what it is. We need to get them to try it again,
:06:37. > :06:43.if they were put off from its traditional image. We need to bring
:06:43. > :06:50.the new consumers, the younger people into enjoying it. Viva the
:06:50. > :06:53.beetroot! But just how deep does the anti-beetroot feeling go? I'm
:06:53. > :07:02.head to go one of the largest vegtable box schemes in the country.
:07:02. > :07:05.To find out. Behind regular contact -- they have
:07:05. > :07:11.regular contact with 60,000 discerning vegtable lovers in
:07:11. > :07:16.Britain. They have a unique view. James McGregor is the farm manager.
:07:16. > :07:19.Is it popular? It is one of the items we will probably give to
:07:19. > :07:25.customers eight times in a year. It is not really popular at the moment.
:07:25. > :07:29.If we were to give it to our customers maybe ten or twelve times
:07:29. > :07:33.in the year, we get customer complaints which I hear about
:07:33. > :07:37.straight away. What is the complaint? I have too much beetroot,
:07:37. > :07:41.I don't know what to do with it. would like to tell them what to do
:07:41. > :07:44.with it. What do they say? People don't know how to cook it. Actually
:07:44. > :07:48.they just don't know what to do with it. Secondly, a lot of people
:07:48. > :07:51.don't like it, it sits in the bottom of their fridge, and two or
:07:51. > :07:55.three weeks go by and the beetroot is there, and they have had two
:07:55. > :08:02.other deliveries from us. You know, what education, education,
:08:02. > :08:07.education, that is what we will do. If I am to reeducate Britain about
:08:07. > :08:17.the value of beetroot, I must start straight away.
:08:17. > :08:21.
:08:21. > :08:26.Let's write a message. These beetroots are heading to the
:08:26. > :08:32.kitchens of Britain, where they must not be forgotten, but cooked.
:08:32. > :08:35.So to inspire you, I will head to the kitchen myself to reveal the
:08:35. > :08:41.the kitchen myself to reveal the secrets of magnificent beetroot.
:08:41. > :08:45.Beetroot, Monday amour. I'm passionate about the beetroot. You
:08:46. > :08:50.can use it in so many ways. I will show you one of them. This is so-
:08:50. > :08:55.called beetroot souffle, with anchovy sauce.
:08:55. > :09:00.This souffle, first of all, naturally, beetroot. Which has been
:09:00. > :09:08.boiled about 25 minutes. I like to peel them under the water, because
:09:08. > :09:12.usually, you see, you do just this and it peals very easily. I love
:09:12. > :09:17.the colour, look at this. It looks like you are murdering somebody,
:09:17. > :09:22.but it is not. It is just the colour which eventually you can
:09:22. > :09:29.take off with a bit of lemon and salt.
:09:29. > :09:37.Cut the beetroot into small chunks and put in a blender. The smell
:09:37. > :09:45.already is wonderful. Beetroot works well with strong flavours.
:09:45. > :09:54.I'm using grape fruit juice to make a purple pulp and some horseradish.
:09:54. > :10:03.One teaspoon. I do it a bit more, I like generosity. Mix grape fruit
:10:03. > :10:09.juice and flour in pan to make a paste. This will work as a binding
:10:09. > :10:15.agent and help the souffle to rise. Of course, every souffle needs eggs.
:10:15. > :10:25.We separate the yolk from the white, double yok, look at this, lucky.
:10:25. > :10:32.
:10:32. > :10:39.Unbelievable. Beat the egg whites until they become stiff. The
:10:39. > :10:45.souffle is a bit of work, but it is really worth it. Yes. Now the most
:10:45. > :10:50.delicate part for any souffle. You see we have pumped a lot of air in
:10:50. > :10:57.the whites of the egg, now we shouldn't take it out again, in
:10:57. > :11:02.beating, so just, gently folding it together. Spoon the mixture into
:11:02. > :11:09.two buttered ramekins, these little beauties go into a hot oven for 20
:11:09. > :11:14.minutes. Beetroot is not just a vegtable. It is a vegtable with a
:11:14. > :11:17.lot of interest in it. I don't know why I have to revive it. This is
:11:17. > :11:23.fantastic thing, it doesn't need to be revived. I need to be revived,
:11:23. > :11:28.but not that. Take a quick anchovy sauce with
:11:28. > :11:37.butter, cream and, of course, anchovies. This is the sauce that
:11:37. > :11:43.will go in the souffle. With the souffle ready, make a hole in the
:11:43. > :11:49.top. Oh I can see it is lovely, soft and wet. That is what I want.
:11:49. > :11:57.Now you pour in the middle, a little bit of the anchovy sauce.
:11:57. > :12:01.And this is really a fantastic balance act, it is lightly salty
:12:01. > :12:11.and creamy. It goes down into the thing, and now you need to just eat
:12:11. > :12:16.
:12:16. > :12:23.it, very quickly. It the sweetness of the beetroot
:12:23. > :12:29.and the saltiness of the anchovy, perfect. Delightful.
:12:29. > :12:35.I want to change the way you think about beetroot. So come with me to
:12:35. > :12:43.Cornwall, and to the spectacular lost gardens of Heligan. This is
:12:43. > :12:48.200 acres tapestry of colour, smells and taste. It is also home
:12:48. > :12:53.to some surprising beetroot varieties. I am in the kitchen
:12:53. > :12:58.garden to meet head gardener, Nichola Bradley. You are an expert
:12:58. > :13:04.of growing this, particularly beetroot. What is it like to grow
:13:04. > :13:10.that? It is pretty easy crop to grow. You do need a light soil, it
:13:10. > :13:15.has to grow down into the soil. But the reason that we love beetroot so
:13:15. > :13:22.much is it is such a value crop, there is no wastage. On top of that
:13:22. > :13:27.it is very good for your body? good for you. I heard. I see
:13:27. > :13:37.examples, then fantastic. A huge one. May I see this. Look at this.
:13:37. > :13:40.
:13:40. > :13:50.These are lovely. Probably we need two people. Look at this! This is a
:13:50. > :13:54.giant gantic one. This is This is Bull's Blood, it is known as a dual
:13:54. > :14:00.purpose beetroot. It dates back to 1890. This is a British variety?
:14:00. > :14:05.is known as a classic British variety, from that period of time.
:14:05. > :14:12.Beautiful old traditional. could feed a family with this?
:14:13. > :14:17.yes. You make me happy? I'm glad we make you happy. No packaging and no
:14:17. > :14:23.processing. This is how beetroot should be, fresh from the field,
:14:23. > :14:33.but she hasn't finished. She has even more varieties to show me.
:14:33. > :14:36.
:14:36. > :14:42.This one here, is called cylindra. It is more cylinder shape, it will
:14:42. > :14:46.be really lovely a tender, a thin skin on that. The one everybody
:14:46. > :14:52.thinks of is the globe, the round one. These ones here that makes
:14:52. > :14:56.them a little bit different, is the colour.
:14:57. > :15:00.You have this beautiful golden colour, it still has that sweet
:15:00. > :15:03.beetroot flavour, obviously the good thing with this is it doesn't
:15:03. > :15:10.bleed like the red ones, so the stain that you get, you don't get
:15:10. > :15:16.that bleeding. Faced with such variety, I'm reminded of what a
:15:16. > :15:19.fantastic vegtable the beetroot is. What can we do to revive it? Raise
:15:19. > :15:23.I think people should start growing t it is really easy to grow, you
:15:24. > :15:30.don't need a big garden you can don't need a big garden you can
:15:30. > :15:34.grow it in spots.. There is no reason -- pots. No reason why you
:15:34. > :15:39.couldn't grow them in a pot. To grow and eat them at home, and
:15:39. > :15:44.encourage family and children to do it as well. Come on, just cultivate
:15:44. > :15:49.beetroot, I need them. Absolutely, yeah.
:15:49. > :15:54.The only way to get hold of this more unusual varieties, is by
:15:54. > :15:58.growing them yourself. I hope that the beetroot's image is restored,
:15:58. > :16:03.they will become more widely available.
:16:03. > :16:10.I want to get my rare beetroot bounty back where it belongs, the
:16:10. > :16:14.kitchen. When I tried to think what to do with beetroots, especially
:16:14. > :16:19.with Bull's Blood beetroot, look at this one here, it is fantastic. It
:16:19. > :16:29.came into my mind that I could combine it with a bit of smoked ham.
:16:29. > :16:33.
:16:33. > :16:37.The result is this fantastic dish. Timbale of beetroot. This is the
:16:37. > :16:44.Timbale of beetroot. This is the beginning of a white sauce.
:16:44. > :16:54.Bechamel they call it, the French and Italians. When the flour begins
:16:54. > :16:55.
:16:55. > :16:59.to cook, add the milk, season with salt and pepper. I like to grate
:17:00. > :17:07.fresh nutmeg. A wonderful thing. All the spices when fresh are
:17:07. > :17:14.better. You can see it is lovely and thick, as it should be. To the
:17:14. > :17:19.sauce add leaks sweated in butter. -- leeks sweated in butter,
:17:19. > :17:24.followed by grated cheddar. So the sauce is ready. Salt, nutmeg,
:17:24. > :17:30.everything in there. Now prepare the beetroot. These have been
:17:30. > :17:35.gently boiled so I can cut them easily into slices. Look test at
:17:35. > :17:42.the pattern, it is fantastic. Look at this, it is a wonder that nature
:17:42. > :17:52.produces such things. Dress the beetroot is mustard and kol live
:17:52. > :17:57.
:17:57. > :18:02.oil, before assemble -- olive oil, before assembling the timbale. Put
:18:02. > :18:07.the beetroot there, and then the sauce and then the ham. It is a joy
:18:07. > :18:15.cooking. Cooking for other people is an act of love. Because all the
:18:15. > :18:21.work you do, you do it for others. The next layer is white sauce. I
:18:21. > :18:26.couldn't not do it without some Italian stuff, this is Parmesan.
:18:26. > :18:36.This final touch makes my beetroot Rennaissance dish ready for the
:18:36. > :18:40.
:18:40. > :18:45.oven. 20, 25 minutes, and Bob's me uncle!
:18:45. > :18:52.Ask That looks fantastic. Look at this. I can hardly contain my
:18:52. > :19:02.passion for this dish. The smell. Just by the look I know I'm in for
:19:02. > :19:09.
:19:09. > :19:19.Sorry that you see me mufrpbling away, but I like it. -- munching
:19:19. > :19:25.away, but I like it. You would like it too.
:19:25. > :19:29.It was those other hungry Italians, the Romans, who were the first to
:19:29. > :19:34.cultivate beetroot in Britain. They not only cooked with it, but they
:19:34. > :19:38.used it in medicine. Even today, at the university in the Roman town of
:19:38. > :19:43.Exeter, they are still fascinated by the health-giving qualities of
:19:43. > :19:49.beetroot juice. It is not the greengrocer, the farmer, or the
:19:49. > :19:54.foodies that will tell us how good the beetroot juice is. It is a
:19:54. > :19:59.professor. Professor, what is the exceptional quality of beetroot
:19:59. > :20:06.juice? Well beetroot juice contain as whole variety of potentially
:20:06. > :20:08.active and health-enhancing ingredients. Consuming nitrate, or
:20:08. > :20:13.consuming beetroot juice, does significantly reduce blood pressure,
:20:13. > :20:16.which over the course of a life span could make a difference to
:20:16. > :20:22.cardiovascular health and reduce the risk of heart takes and strokes
:20:22. > :20:31.et cetera. Shall we try a little bit? I never had it. This deep
:20:31. > :20:36.purple juice is packed full of goodness, antioxidants, minerals
:20:36. > :20:41.and those magical nitrates. Mmm, wonderful. Tell me, what will
:20:41. > :20:45.happen when I drink this? We think the nitrate that is in abundance in
:20:45. > :20:49.the beetroot juice, is converted in your body to nitrite, and that can
:20:49. > :20:53.be converted into a nitric oxide, we know that helps to dialate your
:20:53. > :20:57.blood vessels and deliver more oxygen to your tissues. But it also
:20:57. > :21:02.seems to reduce the energy cost of muscle contraction, those two
:21:02. > :21:07.things together really help people, including athletes improve their
:21:07. > :21:12.performance. So, beetroot, good news. Lovely.
:21:12. > :21:20.It is the application for athletes that is most interesting. And this
:21:20. > :21:25.lab has been set up to test the true power of beetroot juice. This
:21:25. > :21:30.is a concentrated version of beetroot juice, it is a beetroot
:21:30. > :21:39.juice shot, which has as much nitrate as there is in a normal
:21:39. > :21:42.juice. Can I try it? Sure. Mmm, wow. So this, in fact, can help the
:21:42. > :21:46.physical performance? Yes, if we ask people to go for as long as
:21:46. > :21:51.they can at a fixed high intensity work rate, they are able to go for
:21:51. > :21:54.up to 16% longer. Beetroot juice has revolutionised sports nutrition,
:21:54. > :21:58.there are sports teams all around the world using it to enhance
:21:58. > :22:05.training and improve performance. It may be a secret weapon for Team
:22:05. > :22:11.GB in the run up to the Olympic games. Just what I need. Who would
:22:11. > :22:15.have thought the humble beetroot has such properties. I wanted to
:22:15. > :22:18.talk to one of these beetroot guinea pigs. You don't feel it
:22:18. > :22:24.whilst you are exercising particularly, the results that we
:22:24. > :22:28.have been showing are evidence. you eat beetroot normally? Not a
:22:28. > :22:36.lot, to be honest. You don't like them? It is OK, it is all right, I
:22:36. > :22:40.get enough of it from the shot. This seems to be wow. So powerful
:22:40. > :22:49.is this position, even I am starting to feel sport --
:22:49. > :22:57.possession, even I am starting to feel sporty. I'm feeling the power
:22:57. > :23:04.of the beetroot in me, maybe only in my mind, it is good, very good.
:23:04. > :23:14.I'm heading down the coast to Torquay, where a mission Len-
:23:14. > :23:15.
:23:15. > :23:20.starred chef is also challenging opinions on the humble beetroot. Do
:23:20. > :23:25.you know the chap is very famous here because he loves beetroot.
:23:25. > :23:30.saw it here. It doesn't surprise you? Beetroot is one of those dull
:23:30. > :23:35.vegtables. Dull vegtables, that is an image that Simon Hulstone is
:23:35. > :23:41.trying to change. Hello, you are Simon. I am, lovely to meet you.
:23:41. > :23:48.From cheesecakes to powder, this is a kitchen convinced about beetroot.
:23:48. > :23:52.We're just trying to make it a number one vegtable again, the
:23:52. > :23:56.varieties, the colours, the taste, the flavours, it has everything in
:23:56. > :24:01.it. For a vegtable that has been known as boring.
:24:01. > :24:05.I don't know any other vegtable that could be so versatile. In his
:24:05. > :24:12.cooking he uses heritage varieties, grown especially for him by a local
:24:12. > :24:16.farmer. This spectrum of colours and flavours allows Simon to be
:24:16. > :24:21.creative. Almost everything on this plate is beetroot. When I see a
:24:21. > :24:28.dish like this, I don't want to touch it, it is beautiful. For me
:24:28. > :24:32.it is not food, it is a painting. It is all about the visual for me,
:24:32. > :24:34.this dish. But most importantly it tastes fantastic. This is one of
:24:34. > :24:38.the dishes that everybody remembers. They always say I never expected
:24:38. > :24:43.beetroot to look like this, taste like this. It is the same response
:24:43. > :24:47.every time. Beetroot was boring, but you have woken me up.
:24:47. > :24:57.wouldn't dare to disturb the dish, but may I try it? No matter how
:24:57. > :24:57.
:24:57. > :25:00.good it looks, for me the real test is always in the taste.
:25:01. > :25:05.It's wonderful. Usually I don't like dishes like this, because they
:25:05. > :25:09.give me too little information about each single piece. But
:25:09. > :25:14.funnily enough, out of six single pieces I could get the taste. And
:25:14. > :25:20.all together it really is very good. It is a pleasure to cook beetroot
:25:20. > :25:23.for somebody who appreciates it. I am excited, inspired. Now I have
:25:23. > :25:30.one last chance to tempt you to bring the beetroot back into your
:25:30. > :25:36.kitchen. So now we have the dessert called
:25:36. > :25:40.panna cotta, with lime juice, and beetroot.
:25:40. > :25:46.Panna cotta, it is by now, you should know it, because everywhere
:25:46. > :25:54.in the world, it is the counterpart of creme brulee of the French. It
:25:54. > :26:01.is just delightful. Start by heating milk and cream, to this
:26:01. > :26:04.milky mix add softened gelatine and sugar. Fantastic. So far it is not
:26:04. > :26:12.really cooking, you are just really cooking, you are just
:26:12. > :26:22.playing with food. Then comes the piece de resistance, a bit of dark
:26:22. > :26:25.
:26:25. > :26:29.rum. A few drops of vanilla essence.
:26:29. > :26:35.Then pour this sweet-tasting sauce into ramekins, and leave it to set
:26:35. > :26:40.in the French for at least two hours.
:26:40. > :26:45.I saw some leaves that I might use for decoration. I do love
:26:45. > :26:51.decoration, but that leaf is lovely. See you soon. Friends, I know what
:26:51. > :26:57.you are thinking, Antonio, where is the beetroot. Well, patience. First,
:26:58. > :27:05.I have to release the panacotta from the mould. You just put it in
:27:05. > :27:15.hot water. Just melts around, and loosens it up with a little bit of
:27:15. > :27:20.a knife here, and that should come up. Perfection. Now we come to the
:27:20. > :27:27.decoration. First of all, the beetroot. That's been cooked and
:27:27. > :27:36.now I peel it this wonderful colour, look at this. There is the golden
:27:36. > :27:42.beetroot. They are they are red, golden, purple, any colour now. As
:27:42. > :27:52.I cut into this wonderful coloured vegtable, it seems more fruit than
:27:52. > :27:53.
:27:53. > :28:01.root. Fantastic combination of panna cotta and beetroot. They are
:28:01. > :28:06.both sweetish, and lovely colour. Use the red beetroot and you do it
:28:06. > :28:13.for Valentine's Day. When you want a red heart and do the panna cotta
:28:13. > :28:18.for your lover. Do it. It is nice. Then I add my lime syrup, which is
:28:18. > :28:24.the sugar, lime rind, juice and water. It adds another vibrant
:28:24. > :28:34.colour to the plate. What do you want more, all for me!
:28:34. > :28:34.
:28:34. > :28:39.To eat my dessert, I'm dining alfresco. The beetroot is
:28:39. > :28:43.unbelievable you don't taste it all as a vegtable. Far away from the
:28:43. > :28:49.beetroot pickles or with vinegar or something like that. I would say
:28:49. > :28:59.put it on the table of your family. And then we will see the reaction.
:28:59. > :29:01.
:29:01. > :29:04.I don't think they would say no. I have done everything I can to
:29:04. > :29:14.persuade you to give beetroot another chance. If you want to go
:29:14. > :29:14.
:29:14. > :29:18.further, why not try growing some at home. At the Wimpole Estate, the
:29:18. > :29:22.head quartener knows how brilliant beetroot can be. - gardener, knows
:29:22. > :29:26.how brilliant beetroot can be. at this, it is one of the most
:29:26. > :29:32.exciting things on the plot. For the Sunday roast, there is no
:29:32. > :29:36.reason not to roast it. The more we use it, the more popular it gets.
:29:36. > :29:41.It is a far better vegtable than many others, it fits the bill, it
:29:41. > :29:44.is really good. Start immediately and help revive this overlooked
:29:44. > :29:51.minority vegtable. Enjoy this fresh. Together we can bring British
:29:51. > :29:56.beetroot back from the brink. Listen, now it is the time, go out
:29:56. > :30:02.and buy the beetroot, it is a fantastic thing for you.
:30:02. > :30:12.Now I'm making way for a chef, who wants us to rediscover a forgotten
:30:12. > :30:18.
:30:18. > :30:22.I'm here for one reason, that is to get you excited about a forgotten
:30:22. > :30:29.and traditional great British fruit. Packed full of vitamins and flavour,
:30:30. > :30:34.I love to pick them, cook them and eat them every chance I get. The
:30:34. > :30:44.trouble is, they are really hard to find.
:30:44. > :30:44.
:30:44. > :30:51.But what are they? Currants, little balls of flavour, ripe for flavour.
:30:51. > :30:54.I'm on a campaign to help save the red, white and black, a tasty
:30:54. > :30:58.tricolore that is quintessentially British. As part of my revival, I
:30:58. > :31:03.will find out just how rare our British currants have become. This
:31:03. > :31:11.is one of the only white currant fields in Britain? I don't know of
:31:11. > :31:18.any others. I will be braving the he will Manchester Uniteds to look
:31:18. > :31:23.for redcurrants on the river Clyde. I will be in the Revival Kitchen,
:31:23. > :31:26.proving that currants are gob smackingly good. You need to try
:31:26. > :31:29.this dish and get currants back in your life.
:31:29. > :31:33.While you are at home in the comfort of your living room,
:31:33. > :31:38.sipping your tea and watching this programme, I'm out here in the
:31:38. > :31:42.hills of Scotland getting drenched because I want you to revive the
:31:42. > :31:47.great British currant. These juicy little devils have been
:31:47. > :31:52.part of the British cullinary landscape for over 400 years. High
:31:52. > :31:55.in pectin, they used to be a British favourite for jams and
:31:55. > :31:59.chutneys. However today, searching supermarkets and greengrocers,
:31:59. > :32:04.these precious berries are shockingly difficult to find. We no
:32:04. > :32:08.longer value how versatile currants are, and something has to be done.
:32:08. > :32:12.Without your help, these little beauties will disappear from our
:32:12. > :32:16.shores for good. So, to start my revival, I'm
:32:16. > :32:21.heading to Scotland's largest city, to see if it is still possible to
:32:22. > :32:27.get hold of a British currant. It is just before 6.00am, on the
:32:27. > :32:32.streets of Glasgow, the perfect time to go currant hunting. This is
:32:32. > :32:36.Glasgow's fruit market, it turns over �250 million of fruit and
:32:36. > :32:40.vegtables every year, it has one of the largest markets in the country
:32:40. > :32:47.and surely they will have some British currants. Have you got any
:32:47. > :32:53.currants, do you sell currants? Red, white. Yes, we sell all that.
:32:53. > :32:57.you got any currants? No, we don't, none at all. Sorry.
:32:57. > :33:02.It is the height of the British currant season and no-one seems to
:33:02. > :33:06.be selling them. This is a good sign, we have found some red
:33:06. > :33:11.currants and they are Scottish. At last, British currants. Peter
:33:11. > :33:16.Broghan has been selling currants for over 35 years, he remembers
:33:16. > :33:24.their popularity. I do remember times gone by when we would have
:33:24. > :33:28.quite a lot of black currants to sell, and people would make jams
:33:28. > :33:33.and preserves. Why have we fallen out of love with currants? The pace
:33:33. > :33:39.of life has changed and the currant is an eating slow pace. Fruit, if
:33:39. > :33:43.it is hot weather, you will tell sell lots of strawberries and
:33:43. > :33:49.rasberries, pallets of them, when it comes to the currants it is a
:33:49. > :33:53.fine night thing. What about white currants have you ever sold British
:33:53. > :33:59.white currants? Once in a blue bloom, if somebody is having a
:33:59. > :34:04.lavish garden party I will get them for them. What has gone wrong? It
:34:04. > :34:09.is clear we only see currants as a garnish. This lack of demand has
:34:09. > :34:15.pushed some currants to the edge of extinction in Britain. Fortunately
:34:15. > :34:21.I can trace Peter's currants in Glasgow back to a farm in Dundee.
:34:21. > :34:26.Peter Thomson is one of the last red currant growers in Britain. Do
:34:26. > :34:30.you see red currants as a traditional British crop? Very much
:34:30. > :34:33.so, red currants have always been grown. They have certainly been
:34:33. > :34:37.grown for as long as strawberries and rasberries, very much a
:34:37. > :34:42.traditional British crop. Have you noticed the change in trade and
:34:42. > :34:48.demand? Demand has certainly been declining over the last 20 years. I
:34:48. > :34:55.think the supermarkets are less keen on small lines that don't have
:34:55. > :35:00.big sales, they maybe have more wastage on them. At look at them, -
:35:00. > :35:05.- look at them, they are beautiful. They look nice on plate, but if you
:35:05. > :35:08.eat them the whole thing comes alive. It is like a slap in the
:35:08. > :35:12.face? It is crazy to have them on the plate and not eat them. They
:35:12. > :35:16.are tart, but as long as you are not eating them on their own, the
:35:16. > :35:21.flavour is good. The flavour is delicious and it is a proper wake-
:35:21. > :35:27.up. I'm on a mission to give you that wake-up call to the unique
:35:27. > :35:30.flavour of currants. It is clear to me that these berries badly need
:35:31. > :35:36.reviveing, if you can get you to cook with them at home, I will have
:35:36. > :35:42.to come up with a mouthwatering recipe, I have just the one.
:35:42. > :35:46.For this recipe I will do something that will really showcase these
:35:47. > :35:50.great British red currants at their best. That will be glazed ham with
:35:50. > :35:55.best. That will be glazed ham with red currant and citrus jelly.
:35:55. > :35:59.To do this recipe I need a whole load of red currant juice. We have
:35:59. > :36:03.about a kilo of fresh red currants. To extract all this juice, we need
:36:03. > :36:07.to put them in pan over a gentle heat and bring them up to boil with
:36:07. > :36:11.a touch of water. They can all go in, don't need to take the stalks
:36:11. > :36:16.off. We have forgotten what to do with these red currants. I was in
:36:16. > :36:21.the south of France and they were selling little tiny pots of red
:36:21. > :36:26.currant jam, that some lady had hand picked all the seeds out, they
:36:26. > :36:31.were charging �20-�30 for the pots of jam. They embrace the traditions
:36:31. > :36:37.we seem to have forgotten. For my traditional British red
:36:37. > :36:45.currant jelly, I get to use one of my favourite kitchen untensil, an
:36:45. > :36:55.old fashioned jelly bag. You can use a Jay cloth and a sieve
:36:55. > :36:58.
:36:58. > :37:08.or something like that, Thyme, honey, red wine vinegar and dem
:37:08. > :37:20.
:37:20. > :37:26.remember ra sugar. Dissolve that over a low heat. You will get the
:37:26. > :37:32.sweetness and fattyness of the ham. The acidity from the glaze. A few
:37:32. > :37:38.sprigs of fresh thyme and the ham is ready for the oven.
:37:38. > :37:43.Now we can start the jelly, a perfect Condiment for the ham. Red
:37:43. > :37:48.currant juice and sugar on a gentle heat. Now we boil that for about
:37:48. > :37:52.10-15 minutes until you can see it bubbling away, and starting to look
:37:52. > :37:56.like jam, really. At that point you could leave it and that would be
:37:57. > :38:01.your traditional red currant jelly I will take it a stage further and
:38:02. > :38:09.start adding some more spices and some citrus, some lemon and some
:38:09. > :38:13.orange. The zest and juice of the lemon and orange will give the
:38:14. > :38:17.jelly a real citrus edge. Now, we're going to let it down,
:38:17. > :38:24.then we will cook it back out and reduce it all, to strengthen the
:38:24. > :38:31.flavours and to set the jam again. You can get really creative with
:38:31. > :38:38.the ingredients you introduce now, I'm using cinnamon, cloves, ground
:38:38. > :38:43.ginger, mustard, and a slug of port. Combinations are limitless. But
:38:44. > :38:47.this has always been my favourite. The citrus red currant jelly, it
:38:47. > :38:50.works beautifully with this ham. You can do it words the end of the
:38:50. > :38:56.summer when the berries are at their best. In the cold winter
:38:56. > :39:00.months, looking at January, February and March, when we are all
:39:00. > :39:06.getting scurvey, and you need the vitamin see and berries, this is
:39:06. > :39:10.the best time to pull it out and get a dollop on your plate. Pour
:39:10. > :39:18.out your jelly and leave it to set overnight. At last it is time to
:39:18. > :39:21.serve. Room temperature or warm, I would.
:39:21. > :39:28.Rather than cold from the fridge. You will taste the ham a lot better
:39:28. > :39:34.and the glaze. It will sit nicely with the jelly. Don't be scared of
:39:34. > :39:36.that fad fat -- fat, the fat is delicious. I'm serving it with a
:39:36. > :39:46.light crunchy apple salad. You can't leave this food around for
:39:46. > :39:48.
:39:48. > :39:53.long before it starts to disappear. It is really, really good, working
:39:53. > :40:03.beautifully with the lovely fatty ham. This is the recipe that will
:40:03. > :40:06.
:40:06. > :40:10.I want to turn your attention to the most popular currant crop, the
:40:10. > :40:17.black currant. The red and black currant are rather, but the black
:40:17. > :40:23.currant is a different story. We produce tonnes of black currants,
:40:23. > :40:33.95% of that goes to one thirsty customer. For many years Britain
:40:33. > :40:37.has benefited from the black kurant -- black currant taste. Ribena, I
:40:37. > :40:41.can't remember when you last had a cold. Andy Husband's family has
:40:41. > :40:47.been growing black currants for the juice market for three generations.
:40:47. > :40:53.He loves his little berries. We are walking through 40 acres of black
:40:53. > :41:03.currant bushes. It looks like a vast expanse, but it is a niche
:41:03. > :41:06.
:41:07. > :41:12.industry. Very much so. Black currants are grown by a niche
:41:12. > :41:17.farmer. All these blackcurrants are destined for one area? It is grown
:41:17. > :41:21.for one custom mer. That seems dangerous? We are always 100%
:41:21. > :41:25.behind the juiceing side of the business, we would like to get into
:41:25. > :41:30.other markets to sell the surplus back currants. We want it get out
:41:30. > :41:35.to the public how good and healthy this product is, smoothies,
:41:35. > :41:39.desserts. It is endless what you can do, it is a forgotten fruit,
:41:39. > :41:46.nobody realises the great benefits. One place the blackcurrant has not
:41:46. > :41:51.been forgotten is Andy as kitchen. His wife Julie has prepared a
:41:51. > :41:56.spread to show off the blackcurrant's versatility. A
:41:56. > :42:00.traditional Scottish blackcurrant cake. A cheesecake, and a family
:42:00. > :42:04.favourite, a blackcurrant mousse. All showcaseing this little berry
:42:04. > :42:08.beautifully. Really people need to be educated a
:42:08. > :42:12.little on what they can do with blackcurrants. There is a lot more
:42:12. > :42:18.than just juice. I don't think people realise how versatile they
:42:18. > :42:22.are. We need to show them what the blackcurrant is up to, what can be
:42:22. > :42:27.pulled from it. If you are a real foody the world is your
:42:27. > :42:31.blackcurrant! Imagine for a moment a blackcurrant that didn't need to
:42:31. > :42:35.be cooked, a blackcurrant that could be eaten raw, sweet and
:42:35. > :42:45.flavoursome, straight from the fruit bowl. That blackcurrant dream
:42:45. > :42:50.could soon become a reality. At the Hutton Research Institute, I'm
:42:50. > :42:54.meeting Derek Stewart, he will show me around the largest blackcurrant
:42:54. > :42:57.research facility in the world. 95% of all the blackcurrant varieties
:42:57. > :43:07.grown in Britain, and over half of all the varieties grown around the
:43:07. > :43:12.world, started life right here. We're in lab talking about food.
:43:12. > :43:17.That makes me uneasy, this is not genetics, not modification and what
:43:17. > :43:21.not? It is genetics, but not genetic modification. We are taking
:43:21. > :43:24.genetics, a huge history throughout every crop you look at and applying
:43:24. > :43:27.it to blackcurrants and more smartly. We can look at the genes
:43:27. > :43:31.within the plants. Know which plants have the good genes, the
:43:31. > :43:37.ones we want for great taste. And take the plants that have these
:43:37. > :43:41.genes and cross them with other one that is have other beneficial
:43:41. > :43:45.attributes. Through the use of genetics can you create another
:43:45. > :43:50.market for blackcurrants, a market that people can put the fruit in
:43:50. > :43:53.their fruit bowl and they can pick it up and eat as they would a
:43:53. > :44:03.strawberry and raspberry? I think so, the rise of something like
:44:03. > :44:05.
:44:05. > :44:09.bluebury shows it can be done. To my mind blackcurrants are a
:44:09. > :44:14.superior fruit and can beat black brew on every count. The plants
:44:14. > :44:17.that could create this superfruit may already exist? One of these
:44:17. > :44:21.babies could produce the table fruit of the future. What
:44:21. > :44:25.properties do the blackcurrants need to be able to be acceptable on
:44:25. > :44:29.the table, they are very tart? can play around, because of our
:44:29. > :44:33.experience in breeding, we can play around with the sweetness and
:44:33. > :44:37.sourness, there is the texture of the fruit. When you put it in your
:44:37. > :44:41.mouth do you want a pop or bite. We won't generate one variety, you
:44:41. > :44:45.want to put several into the market so people have a choice what type
:44:45. > :44:49.they would like, like apples. you think, ultimately,
:44:49. > :44:55.blackcurrants are worth that investment? Without a shadow of a
:44:55. > :45:01.doubt. I think blackcurrant could make a complete stealer, otherwise
:45:01. > :45:07.I wouldn't do it. I can feel it in the air, soon we could all be
:45:07. > :45:12.eating a wonderful new fruit packed full of punch. Fuelled with revival
:45:12. > :45:16.ambition, I'm heading back to the kitchen to show you another way to
:45:16. > :45:19.make the most of currants. It is great to see so many people making
:45:20. > :45:25.such an effort to get the currant back on our plates. Because of that
:45:25. > :45:29.I have come up with this recipe hopefully that will inspire you at
:45:29. > :45:32.home. It is wild duck, with blackcurrant and cassis sauce.
:45:32. > :45:36.For this recipe I have wild duck and blackcurrants, it is almost a
:45:36. > :45:40.crossing of the seasons, there is only a few weeks you can do this,
:45:40. > :45:44.where the wild ducks are around and the blackcurrants are available.
:45:44. > :45:48.Like the blackcurrant, this duck is small but packed full of flavour.
:45:48. > :45:55.Top, stuffed with thyme and topped with a thick slice of bacon, it
:45:55. > :46:02.will only take 20 minutes in a medium oven. On to the sauce.
:46:02. > :46:08.Swaelt some shallots in oil. Then add a good slug of red wine. A good
:46:08. > :46:13.slug of port. Once boiling it won't take long to
:46:13. > :46:16.reduce down. It is a great shame we are not using blackcurrants more in
:46:16. > :46:23.our cooking. Britain is the home, the international home of
:46:23. > :46:26.blackcurrants and we just don't use them enough. Cassis, a sweet,
:46:26. > :46:34.blackcurrant liquer, and some precious blackcurrant queues will
:46:34. > :46:41.really get things moving. To any sauce I will always add some
:46:41. > :46:49.juice from the cooked meat. That is the queue -- cue to taste it. It is
:46:49. > :46:54.good, really fruity, little bit sharp, it needs a bit of salt.
:46:54. > :47:00.Then, lastly, I will add a few more of these blackcurrants to the sauce.
:47:00. > :47:05.Just to warm it through, just so they start to pop. A little tip
:47:06. > :47:10.here, add a knob of butter to give your sauce a glossy finish. Now you
:47:10. > :47:16.can plate up, start carving your duck. Don't be scared of the colour.
:47:16. > :47:21.It is very, very rich, red meat. But it is delicious.
:47:21. > :47:31.I serve the duck on the sauce and accompany these powerful flavours
:47:31. > :47:32.
:47:32. > :47:41.with some watercress and pars nip crisps. Time to try it. Duck is
:47:41. > :47:46.beautifully tender. Good berry explosion. Lots and lots of fruit,
:47:46. > :47:55.real bept of flavour. You need to try this dish and you -- depth of
:47:55. > :47:58.flavour, you need to try this dish and get blackcurrants in your life.
:47:58. > :48:03.If you have been watching this programme carefully, you should be
:48:03. > :48:09.leaping out of your seats saying I want currants, I want to pick, cook
:48:09. > :48:13.and mash them into jam, where do I get hold of this jeweled fruit? If
:48:13. > :48:18.you can't find them in the greengrocers or the supermarket,
:48:18. > :48:23.take walk on the wild side. To find out more about the currant's
:48:23. > :48:27.illustrious past I'm heading to the Clyde valley, once an important
:48:27. > :48:33.place for Scotland's soft fruit industry. I'm not visiting farmer,
:48:33. > :48:38.I'm meeting Andy Fraser, a professional forager, I'm hoping to
:48:38. > :48:43.track down some wild currants. This area was once famous for soft fruit,
:48:43. > :48:53.is that right? It used to be, it used to be a big industry. It has
:48:53. > :48:53.
:48:53. > :48:57.fallen away a bit. It used to be a place for rasberries and straw
:48:57. > :49:01.breeze, there used to be a currant farm. I have come here in the hope
:49:01. > :49:05.that the seeds have gone in the river and naturalised and become
:49:05. > :49:15.wild plants. Have we a good chance of finding stuff? I'm pretty
:49:15. > :49:15.
:49:15. > :49:24.confident. You should always take advice when eating wild berries.
:49:24. > :49:29.Luckily I have Andy, he knows exactly what he's looking for.
:49:29. > :49:33.Some red currants there, we need something more accessible,
:49:33. > :49:36.something we can get without drowning.
:49:36. > :49:45.These wild berries are a whisper of what was a major industry here, at
:49:45. > :49:51.a time when currants would have been an important crop.
:49:51. > :49:55.Soon we find berries within reach. How do we know they aren't
:49:55. > :50:00.dangerous? As long as you know what you are looking for. Some betteries
:50:00. > :50:05.will kill you stone dead. Like extreme sport? Never knowing if it
:50:05. > :50:10.is your last meal. That keeps life interesting. Shall we try it. It
:50:10. > :50:15.tastes like a red currant, it is sweeter. It still has the tartness.
:50:15. > :50:21.There is quite a few of them? will never be in the wild where the
:50:21. > :50:24.whole plant is plant is hanging with red berries. Still a good
:50:24. > :50:31.couple of handfuls, it is food for free. It is almost worth getting
:50:31. > :50:36.this wet for? Almost. There is nothing like foraging in
:50:36. > :50:42.the rain for building up an appetite. I'm heading to a local
:50:42. > :50:46.hotel where the head chef has promised me a seasonal Clyde Valley
:50:46. > :50:51.lunch, including foraged red currants. The foraging is a big
:50:51. > :50:57.thing in the kitchen? It is really important to us, for me, it is
:50:57. > :51:02.quite pacifying to go out sometimes, especially if we go for a walk in
:51:02. > :51:06.the afternoon, go along the river, and pick things like the sorrel and
:51:06. > :51:12.currants and bring them back and getting to use them. It is really,
:51:12. > :51:18.really nice. Trevor is making me some lamb quoted in a wild red
:51:18. > :51:22.currant jam and rolled in a red currant powder. Using wild sorrel
:51:22. > :51:29.to garnish, this is a seasonal plate filled with the flavours of
:51:29. > :51:35.the Clyde Valley. I'm really hungry and can't wait to taste it. That
:51:35. > :51:39.looks amazing. That is delicious. It has a really zesty yet sweet
:51:39. > :51:48.expeeror to the lamb, and soft lamb, beautiful. Absolutely beautiful.
:51:48. > :51:53.That will win them over. Sunday lunch! For my mission, there is a
:51:53. > :51:58.currant missing, the currant so rare that the only place to find
:51:58. > :52:01.them is in Dundee, with Peter Thomson, who closely guards a
:52:01. > :52:06.secret crop. This is a real treat, this is one of the only white
:52:06. > :52:11.currant fields in Britain, is that right? I don't know of any others.
:52:11. > :52:16.I'm sure there are very few, this is the only one I know of. It is a
:52:16. > :52:19.bit neglected, we have trouble selling white currants at all.
:52:19. > :52:25.are dying out because people aren't demanding them? No-one is growing
:52:25. > :52:28.them. You are the guardian of the white currant? We feel a bit like a
:52:28. > :52:33.heritage crop of white currants that we are not managing to sell.
:52:33. > :52:38.Why are you doing it, if we can't get them on people's tables and eat
:52:38. > :52:42.them why do you keep going? We are hoping it find someone who will be
:52:42. > :52:47.enthusiastic about them. Me! see we are starting today. We hope
:52:47. > :52:52.we can take it from there. White currants have their own place. They
:52:52. > :53:00.are like little pearls, they are sweeter than red currants. Little
:53:00. > :53:06.pearls is a very good description, I think. They are sweeter.
:53:06. > :53:13.Definitely sweeter. They don't have that pow! Which would lead you to
:53:13. > :53:18.think that people would maybe enjoy them more than if they didn't
:53:18. > :53:22.particularly like the tartness of the red currant. They are delicious.
:53:22. > :53:26.They are delicious. They need reviveing. They clearly need
:53:26. > :53:31.reviveing, because it is not the sales for them now. It is shameful
:53:31. > :53:36.that such a rare, beautiful fruit, should be left in the field to rot.
:53:36. > :53:41.I only hope my campaign is not too late for Peter and his precious
:53:41. > :53:45.white currants. Lastly, but certainly not least, is
:53:45. > :53:49.my favourite of all the currants, it is the mighty white currant. I
:53:49. > :53:58.have a perfect recipe to show it to its full potential. It is a white
:53:58. > :54:03.currant and whiskey semi-frayed dough.
:54:03. > :54:08.A semi-freddo is nothing to be afraid of, it is a semi-set frozen
:54:08. > :54:12.cream. It is like making ice-cream without the need of an ice-cream
:54:12. > :54:15.maker or where you make a base. It is cream, whiskey and these
:54:15. > :54:21.is cream, whiskey and these delicious white currants. Heat
:54:21. > :54:26.whiskey and sugar over a medium heat. Then add the tasty white
:54:26. > :54:29.currants. These white currants are really important, they come from
:54:29. > :54:32.the last commercial grower in Britain of white currants. These
:54:32. > :54:37.are very, very difficult to get hold of, this is a very, very
:54:37. > :54:45.special recipe for me. Add some lemon zest, and freshly
:54:45. > :54:49.grated ginger. Just let all those lovely flavours
:54:49. > :54:53.infuse together. When all the berries have popped, we will push
:54:53. > :54:59.them through a sieve and then it is done. With the currants infusing
:54:59. > :55:06.start the semi-freddo. To a warm mixing bowl, on a pot of
:55:06. > :55:10.simmering water. Add egg yolks, and sugar. Then whisk. The heat working
:55:10. > :55:14.through the bowl will slowly warm the eggs. You don't want to
:55:14. > :55:18.overcook the eggs or turn them into scrambled eggs. You are thickening
:55:18. > :55:21.them very gently and cooking them very slowly. You will see the
:55:21. > :55:25.colour change, the volume of the eggs will double, and then once
:55:25. > :55:31.they are at that stage, and once it is at the riven stage, we can take
:55:31. > :55:36.it off and cool it right down. With the cordial infused, train it. In
:55:36. > :55:41.almost 20 years of cooking, the only time I have ever come across
:55:41. > :55:45.white currants is garnish in the 80s on the side of plates. They are
:55:45. > :55:49.delicious, we should all be using them and keeping this great British
:55:50. > :55:53.ingredient alive. We can all do stuff at home, very simply to
:55:53. > :55:59.utilise them. Now bring all the flavours together and add the white
:55:59. > :56:03.currant whiskey to the egg yolks. This is full of booze, it is not
:56:03. > :56:07.for the faint hearted, but it is almost like a superfood, it is
:56:07. > :56:14.packed with antioxidants from the delicious currants. You can't feel
:56:14. > :56:17.guilty about it. The cordial is closely followed by
:56:17. > :56:22.semi-whipped cream. When all the flavours have combined, put the
:56:22. > :56:32.mixture into frozen moulds lined with clingfilm. Give them a little
:56:32. > :56:34.
:56:34. > :56:37.nudge to make sure you don't have any air pockets sat there. These
:56:37. > :56:43.delicate puddings should now be frozen overnight, fortunately I
:56:43. > :56:49.have some ready to go. To serve this I have got some white
:56:49. > :56:54.currants, which I have maserated in some of that whiskey and white
:56:54. > :57:04.currant cordial. I have pricked each currant and that will draw up
:57:04. > :57:12.
:57:12. > :57:17.pull it very gently out of the mould. The clingfilm stops the
:57:17. > :57:26.semi-freddo sticking. A few white currants and a sprig of mint, and
:57:26. > :57:31.the simple dessert will steal the show at any family Sunday lunch. It
:57:31. > :57:36.is beautifully soft, it is really quite decadant, for such a humble
:57:36. > :57:45.little currant, the whole thing is quite decadant and rich. Stunning,
:57:45. > :57:49.everything I want in a pudding. If you want to help revive currants,
:57:49. > :57:53.why not get out there and pick your own. The British currant season is
:57:53. > :58:02.between July and August. It is the perfect way to spend a summer
:58:02. > :58:07.afternoon. July Anne Barnaby is a law student and berry picker. There
:58:07. > :58:11.is nothing more she likes than is nothing more she likes than
:58:11. > :58:15.experimenting with jams and chutneys. I just like using them in
:58:15. > :58:20.more ways than just the red currant jelly that you have with lamb.
:58:20. > :58:28.There is more to do with it. I like them because of that. Make currants
:58:28. > :58:33.part of your life, and come up with your own ceet secret family recipes.
:58:33. > :58:36.These stunning little fruits offer up such diversity in favour, colour
:58:36. > :58:40.and texture, they are on the brink of disappearing from Britain all