0:00:02 > 0:00:05- This is the Great British Food Revival.- We're campaigning.
0:00:05 > 0:00:07To save some of our truly unique...
0:00:07 > 0:00:08..totally delicious...
0:00:08 > 0:00:10- ..succulent...- Formidable.
0:00:10 > 0:00:12Home-grown produce.
0:00:12 > 0:00:14Ooh! It's cold!
0:00:14 > 0:00:17Many are teetering on the brink of survival.
0:00:17 > 0:00:20We need you to help us.
0:00:20 > 0:00:23To resurrect these classic heritage ingredients.
0:00:23 > 0:00:26I'm loving it. I could stay out here all day.
0:00:26 > 0:00:28Join us now before it's too late.
0:00:28 > 0:00:30Can you give us a whoop?
0:00:30 > 0:00:31CHEERING
0:00:31 > 0:00:35Some things are really worth fighting for.
0:00:35 > 0:00:37Ah, delicious.
0:01:16 > 0:01:20I'm on the revival trail for a small but mighty grain.
0:01:20 > 0:01:21They're damn tasty, filling
0:01:21 > 0:01:25and celebrated as a super food around the world.
0:01:25 > 0:01:29It's popular with everyone, from bears to shot-putting men in kilts.
0:01:29 > 0:01:31It's one of our heritage crops
0:01:31 > 0:01:33and we should be exploiting it to the max.
0:01:33 > 0:01:36But what I don't understand is, if it's such a wonder stuff,
0:01:36 > 0:01:39then why don't we do more wonderful things with it?
0:01:39 > 0:01:41Us Brits seem to be stuck in a rut,
0:01:41 > 0:01:43using it just one way.
0:01:43 > 0:01:46It could easily fall off our recipe radar forever.
0:01:46 > 0:01:50I'm Allegra McEvedy and I want you to go out and get your oats.
0:01:50 > 0:01:53Breakfast will never be the same again
0:01:53 > 0:01:55as I discover my perfect porridge.
0:01:55 > 0:01:58This is delicious. This is totally yummy.
0:01:58 > 0:02:02I'll be revealing some frankly eye-boggling vintage oat recipes.
0:02:02 > 0:02:03You might add something like,
0:02:03 > 0:02:06- a puffin or something. In the outer islands...- Of course!
0:02:06 > 0:02:09- I always put a puffin in my food. - Why didn't you think of that?
0:02:09 > 0:02:13In the revival kitchen, I'll show there's more to oats than just porridge.
0:02:13 > 0:02:15That really blows my bagpipes!
0:02:25 > 0:02:28Over the past few years, as Britain has become more health-conscious,
0:02:28 > 0:02:31unprocessed grains have come back on the menu with a vengeance.
0:02:31 > 0:02:33Everybody's doing porridge,
0:02:33 > 0:02:36from McDonald's to Michelin-starred restaurants.
0:02:36 > 0:02:38In the past, oats were a staple product
0:02:38 > 0:02:41for feeding both animals and humans.
0:02:41 > 0:02:43But over the last 100 years,
0:02:43 > 0:02:47Britain has lost a shocking 91% of its oat fields.
0:02:47 > 0:02:49Yep, that's right, 91%.
0:02:49 > 0:02:55So this newfound fondness for porridge can only be a good thing.
0:02:57 > 0:02:58I love this cereal grain
0:02:58 > 0:03:01but I know there's a lot more to it than just porridge
0:03:01 > 0:03:04and that's why I'm on the revival crusade.
0:03:05 > 0:03:08So for some inspiration, I've come to Scotland. Where else?
0:03:13 > 0:03:15It's breakfast time in Edinburgh
0:03:15 > 0:03:18and I'm here to meet a couple of entrepreneurial oat fans
0:03:18 > 0:03:21'who are riding the crest of the porridge wave.'
0:03:21 > 0:03:23- I'm Bob.- I'm Tony. Nice to meet you.
0:03:23 > 0:03:25'Tony Stone and Bob Arnott
0:03:25 > 0:03:28'have created one of the world's first porridge bars.'
0:03:28 > 0:03:31How long have you been in business?
0:03:31 > 0:03:34Er, we started in 2005. That's when we got our first porridge bar
0:03:34 > 0:03:36so about six, seven years ago.
0:03:36 > 0:03:37It's an enormous menu.
0:03:37 > 0:03:41I've only had porridge a couple of different ways. Look at that,
0:03:41 > 0:03:43Double wood whisky and honey. How many of those do you sell?
0:03:43 > 0:03:46On a cold morning, the whisky and honey,
0:03:46 > 0:03:48we always use Balvenie Double Wood whisky
0:03:48 > 0:03:49so it has a nice peaty flavour to it.
0:03:49 > 0:03:53- A bit of honey over it just works a treat.- That sounds delicious.
0:03:53 > 0:03:57'So we know porridge is popular, but this is the big question -
0:03:57 > 0:04:00'do these hungry breakfasters know what else oats are good for?'
0:04:02 > 0:04:07Do you do anything else with your oats, other than make porridge?
0:04:07 > 0:04:10- No.- No. You see, this is where we're at.
0:04:10 > 0:04:12Porridge is having a big renaissance
0:04:12 > 0:04:15but people leave oats on the shelf when it comes to other cooking.
0:04:15 > 0:04:19- I do the oatcake thing.- You do? - Stilton and stuff.- That counts.
0:04:19 > 0:04:21I love porridge.
0:04:21 > 0:04:24And I'd go and get it above anything else, you know.
0:04:24 > 0:04:27Right. But then if you love it so much,
0:04:27 > 0:04:30- why don't you do more with your oats at home?- Yes, yes.
0:04:30 > 0:04:33I'm not giving you a hard time, am I? A little bit.
0:04:33 > 0:04:35And what do you do with your oats?
0:04:35 > 0:04:37- That's no... - LAUGHTER
0:04:37 > 0:04:38I don't sow them.
0:04:40 > 0:04:43I have it every morning with some wheatgerm
0:04:43 > 0:04:46and some flax, ground flax.
0:04:46 > 0:04:49Wow, that really is good for you.
0:04:49 > 0:04:51If I was to give you a bag of oats,
0:04:51 > 0:04:54what could you do with it beyond porridge?
0:04:54 > 0:04:56- Flapjacks.- Yes, flapjacks.
0:04:56 > 0:04:58Flapjacks. Anything else?
0:04:58 > 0:05:00Um...crumble?
0:05:00 > 0:05:01Crumble, good. Yes, yes.
0:05:01 > 0:05:06'Porridge, oatcakes, flapjacks. It's all sounding so familiar.
0:05:06 > 0:05:09'Tony and Bob may be pushing the porridge boundaries,
0:05:09 > 0:05:12'but there doesn't seem to be much creativity out there
0:05:12 > 0:05:14'when it comes to the little oat.'
0:05:14 > 0:05:15Have a good one.
0:05:22 > 0:05:25'For centuries, oats grew in the unforgiving Scottish climate
0:05:25 > 0:05:29'and rugged landscape where it was the only grain
0:05:29 > 0:05:31'that could prosper against the odds.
0:05:31 > 0:05:34'That tough little oat was a saviour for many.
0:05:34 > 0:05:36'To learn about Scotland's oat ancestry,
0:05:36 > 0:05:40'I'm going to Alford Heritage Centre to meet food writer Sue Lawrence
0:05:40 > 0:05:44'who knows just how critical oats were to the Scottish diet.'
0:05:44 > 0:05:45- This place is amazing.- Isn't it?
0:05:45 > 0:05:51'Almost every kitchen had a stash of oats kept in a bin called a gurnell
0:05:51 > 0:05:54'to protect the precious grains through the long winter months.'
0:05:54 > 0:05:58It would've been zinc lined to prevent the mice getting in.
0:05:58 > 0:06:02'In the past, those hard working Scots got creative with their oats
0:06:02 > 0:06:06'and used them in as many ways as possible.'
0:06:06 > 0:06:08- Brose. Have you heard of that? - I have heard of it, yes.
0:06:08 > 0:06:12- So brose is basically uncooked porridge.- Mmm!
0:06:12 > 0:06:14I know! It sounds yummy, doesn't it?
0:06:14 > 0:06:16And it would've been made in a big bowl like this.
0:06:16 > 0:06:19- Always a wooden bowl.- Right. - Quite solid and quite big,
0:06:19 > 0:06:23because the amount of oatmeal you put in was quite a lot.
0:06:23 > 0:06:28A good, sort of two or three tablespoons. This is fine oatmeal.
0:06:28 > 0:06:32Could you put just a bit of salt in, please? I'll get some boiling water.
0:06:32 > 0:06:35- This is shaping up. - And all you need to do...- Yes.
0:06:35 > 0:06:38..is literally, if you just sort of stir please while I add it
0:06:38 > 0:06:41and this is literally making a brose.
0:06:41 > 0:06:43It's that simple.
0:06:43 > 0:06:45'This was an earlier prototype of porridge,
0:06:45 > 0:06:47'only stodgier and more filling.
0:06:48 > 0:06:51'It was a staple dish eaten in various guises throughout the day.'
0:06:53 > 0:06:56And then, all you would put in there is a little dot of butter
0:06:56 > 0:06:59- and again, just stir that in.- Right.
0:06:59 > 0:07:03Depending on which region in Scotland you're making this,
0:07:03 > 0:07:07you might add something like a puffin, in the outer islands...
0:07:07 > 0:07:10Yes, of course! I always put a puffin in my food.
0:07:10 > 0:07:12They did because that's what they happened to be cooking.
0:07:12 > 0:07:16- Puffins?- So they would use the stock from the puffin,
0:07:16 > 0:07:17or some other sort of sea bird,
0:07:17 > 0:07:20a fulmar or a guillemot or something like that,
0:07:20 > 0:07:21and make a brose with that.
0:07:21 > 0:07:24- Are you sure you're not making this up?- Definitely not.
0:07:24 > 0:07:26Is that the kind of texture you're after?
0:07:26 > 0:07:28- Absolutely perfect.- A kind of wallpaper paste? Like that?
0:07:28 > 0:07:31- Yes.- OK, all right. Let's go.
0:07:31 > 0:07:34Go for it, absolutely. And that is a lot.
0:07:34 > 0:07:37You can have an awful lot more oatmeal than you can with porridge.
0:07:37 > 0:07:40- OK?- It's surprisingly nice. - It's OK, isn't it?
0:07:40 > 0:07:44- I think you need the butter. - And the salt.
0:07:44 > 0:07:45- What else have we got?- Right.
0:07:45 > 0:07:48Beautiful oatcakes here.
0:07:48 > 0:07:50In the olden days people would wander around,
0:07:50 > 0:07:52whether they were farmers or soldiers or whatever,
0:07:52 > 0:07:54with a little pack of oatmeal
0:07:54 > 0:07:58and they would just, you know, from a stream, get some water,
0:07:58 > 0:08:01mix it up and then just maybe even on a stone, you know, a river stone,
0:08:01 > 0:08:04just heat it up with a little fire and make their own oatcakes.
0:08:04 > 0:08:07Pinhead oatmeal is also fantastic in haggis.
0:08:07 > 0:08:11- Ah, now that I do like.- You do, don't you.- We're onto a winner there.
0:08:11 > 0:08:12It's basically a sausage
0:08:12 > 0:08:15and so like any other sausage, you have to have a sort of filler.
0:08:15 > 0:08:19So, it will be rusk, or breadcrumbs if it was a normal sausage
0:08:19 > 0:08:22but of course what's grown locally here,
0:08:22 > 0:08:24what does everybody have in their cupboards is oatmeal
0:08:24 > 0:08:26and so the oatmeal was used.
0:08:26 > 0:08:29- We are at some point going to have to talk about porridge.- Yes, yes.
0:08:29 > 0:08:31- I love it. Have it every morning.- Do you?
0:08:31 > 0:08:33Yes, and there is this classic thing.
0:08:33 > 0:08:34You've heard about the drawer?
0:08:34 > 0:08:36I have. I've got a friend of mine
0:08:36 > 0:08:38who's been talking to me for years about a porridge drawer
0:08:38 > 0:08:42and it's been the stuff of fantasies but I've never actually seen one,
0:08:42 > 0:08:43- or sort of visualised it.- Yes.
0:08:43 > 0:08:46- This is the porridge in the drawer. - Right. OK.
0:08:46 > 0:08:50So they would've made a big batch and piled it into a drawer
0:08:50 > 0:08:52and it would've been kept and either you have it,
0:08:52 > 0:08:55take it away, a slab at lunchtime, or in the evening.
0:08:55 > 0:08:57It's a bit like polenta.
0:08:57 > 0:09:00You would take a slab off and then either fry it or grill it.
0:09:00 > 0:09:02Traditionally, it would've been more like a dresser
0:09:02 > 0:09:04and you would have a special drawer
0:09:04 > 0:09:06- that you would just use for the porridge.- Right OK.
0:09:06 > 0:09:08- We're using this so.- Right, OK.
0:09:08 > 0:09:10And then you would literally cut off...
0:09:10 > 0:09:15a slab and depending on how firm it was, you'd either have to,
0:09:15 > 0:09:18you know, sort of fry it, or just eat it as it is.
0:09:18 > 0:09:20You're about to feed me cold porridge, aren't you?
0:09:20 > 0:09:23Um, would you actually like a bit?
0:09:23 > 0:09:24I feel like it's part of my job.
0:09:24 > 0:09:27- Oh my God, that's actually freezing. - Porridge from the drawer.
0:09:27 > 0:09:29I'm sure it should at least be ambient.
0:09:29 > 0:09:31SHE LAUGHS Hot, it's delicious though.
0:09:31 > 0:09:33But that's just a bit, it's quite salty,
0:09:33 > 0:09:37I quite like a lot of salt in it and I use the pinhead oatmeal for that.
0:09:37 > 0:09:40Mmm. That's testing my oat love.
0:09:40 > 0:09:43- Yes, the brose is better, isn't it?- Yep.
0:09:43 > 0:09:44Thanks for that. Next!
0:09:44 > 0:09:46- Fantastic.- It's been brilliant
0:09:46 > 0:09:48and I'm going to go and try that puffin brose.
0:09:48 > 0:09:51Absolutely. I'm sure you'll get a puffin anywhere.
0:09:51 > 0:09:53- Down the high street. - Down the road.- Thank you very much.
0:09:53 > 0:09:54OK, thank you.
0:09:56 > 0:09:58'It's a credit to this little grain
0:09:58 > 0:10:00'that it helped to sustain a nation.
0:10:02 > 0:10:05'But eating it shouldn't be a gruelling experience.
0:10:05 > 0:10:08'So I'm going into the revival kitchen to show you
0:10:08 > 0:10:11'there's a super side to a porridge free breakfast
0:10:11 > 0:10:14'with my oat and pecan granola.'
0:10:19 > 0:10:21These are lovely rolled oats.
0:10:21 > 0:10:23They don't grow on the plant like this.
0:10:23 > 0:10:26They are partially steamed, so they swell up a bit
0:10:26 > 0:10:28and then they are steam rollered,
0:10:28 > 0:10:32hence rolled oats. Now this is a super thing granola.
0:10:32 > 0:10:34We need to make it full of super things.
0:10:34 > 0:10:36These are golden linseeds.
0:10:36 > 0:10:40They're very good for your, um, digestion, if you know what I mean
0:10:40 > 0:10:42and this is oat bran.
0:10:44 > 0:10:47Now, oats are great, oat bran is great, linseeds are great,
0:10:47 > 0:10:50they're not that delicious as is, to be totally honest.
0:10:50 > 0:10:51They need a bit of help.
0:10:51 > 0:10:55We'll go with naturally occuring sugar in the form of maple syrup,
0:10:55 > 0:10:58which is absolutely delicious. Stir that through.
0:11:00 > 0:11:03Because a granola is essentially a cooked muesli, more or less.
0:11:03 > 0:11:05So like most of the nation,
0:11:05 > 0:11:08I was brought up on porridge for breakfast.
0:11:08 > 0:11:12But I'm not quite sure about how healthy it was,
0:11:12 > 0:11:16because we used to make a hole in the middle into which our mum
0:11:16 > 0:11:18would pour double cream or sometimes top of the milk.
0:11:18 > 0:11:20(Oh, top of the milk.)
0:11:20 > 0:11:23And sprinkle on lots and lots and lots of that dark soft sugar.
0:11:23 > 0:11:27So, I think any health properties were seriously counteracted.
0:11:27 > 0:11:29Pop this in the oven.
0:11:29 > 0:11:32We're just going to toast them for about 15 minutes
0:11:32 > 0:11:34and now it's a small chopathon.
0:11:34 > 0:11:37'To up the super food content, I'm adding pecans
0:11:37 > 0:11:40'and a personal favourite of mine, almonds.'
0:11:40 > 0:11:44They're very, very good for you. The world's strongest man
0:11:44 > 0:11:47says the reason why he can pull a lorry by his hair,
0:11:47 > 0:11:49because we all like to do that,
0:11:49 > 0:11:52is because he eats a handful of almonds every day.
0:11:52 > 0:11:55And this is supposed to be the breakfast
0:11:55 > 0:11:57that starts your day like a champion.
0:11:57 > 0:12:00So I can smell that really nice, warm, syrupy,
0:12:00 > 0:12:04maple-y smell from the oven, so I'm going to check my oats.
0:12:04 > 0:12:06They're looking pretty ready to me.
0:12:08 > 0:12:10Dates. Nice sticky dates.
0:12:10 > 0:12:14'Soft dates make a lovely contrast with the crunchy nuts.'
0:12:16 > 0:12:18Now there's a reason why oats are associated
0:12:18 > 0:12:21with being the best breakfast in the world.
0:12:21 > 0:12:25Because they are in fact a massive 20% protein.
0:12:25 > 0:12:29We've also got unsaturated fats, starch and fibre.
0:12:29 > 0:12:34'When it's cooled to room temperature, mix it all together.'
0:12:34 > 0:12:36Why make porridge when you can make granola?
0:12:36 > 0:12:39Porridge you have to make every day, this you can make once a fortnight,
0:12:39 > 0:12:40once a month and your work's done.
0:12:40 > 0:12:44'Then sprinkle in the pumpkin and hemp seeds.'
0:12:44 > 0:12:47Obviously nutritional value. Lots of crunch too. A little bit of flavour.
0:12:47 > 0:12:51Cinnamon. It gives it a nice little layer of spice in there as well.
0:12:51 > 0:12:54With something like this, you can use whatever nuts you have,
0:12:54 > 0:12:57whatever seeds you have. Just keep it as a nice oaty base.
0:12:57 > 0:13:00The important thing is to get your oat fix every day.
0:13:02 > 0:13:05It's good, but it's quite a bowl of brown,
0:13:05 > 0:13:07so we're going to give it some freshness.
0:13:07 > 0:13:11Some fruit and some yoghurt. Some melon and berries.
0:13:11 > 0:13:13A bit of yoghurt.
0:13:17 > 0:13:20Just a little bit of milk.
0:13:20 > 0:13:27So, this is how breakfast looks Chez McEvedy of a morning.
0:13:27 > 0:13:30Maple, pecan and super things granola.
0:13:39 > 0:13:40Time to dig in.
0:13:40 > 0:13:42Mmm.
0:13:43 > 0:13:46I don't just like my oats, I need my oats
0:13:46 > 0:13:49and that is fantastic way of getting them first thing in the morning.
0:13:53 > 0:13:56'To really get my revival going,
0:13:56 > 0:13:59'I need to go beyond the rolled oats I know and love.
0:13:59 > 0:14:03'So I'm going to meet an oat expert at Montgarrie Mill near Alford.'
0:14:05 > 0:14:08'There's been a mill on this site for 700 years,
0:14:08 > 0:14:10'but they're not living in the past.
0:14:10 > 0:14:12'It's the only mill in the country
0:14:12 > 0:14:14'selling four different grades of oatmeal
0:14:14 > 0:14:16'and their products go to delis, health stores
0:14:16 > 0:14:18'and supermarkets across Scotland.'
0:14:21 > 0:14:23Gwen!
0:14:23 > 0:14:25'Gwen Williamson has been miller here for 12 years
0:14:25 > 0:14:29'and is going to guide me from raw grain to finished product.'
0:14:33 > 0:14:35Wow! Gwen!
0:14:35 > 0:14:36This is the kiln.
0:14:36 > 0:14:41I have never seen anything like that before. That is so cool!
0:14:41 > 0:14:45- What's happening in here? - This is the...- Can I touch?- Yes.
0:14:45 > 0:14:47It's quite hot at the bottom.
0:14:47 > 0:14:49We're drying the oats here.
0:14:49 > 0:14:52- Oh, that feels so nice. - They'll stay in here.
0:14:52 > 0:14:54- There's about two tonnes on the floor.- Right.
0:14:54 > 0:14:57And then they'll stay in here for about three and a half hours.
0:14:57 > 0:15:01- I'll just show you the fire that... - I can smell it already.
0:15:01 > 0:15:04'The floor is still heated by a hand stoked fire.'
0:15:04 > 0:15:06Oh, my God. Look at that, that's beautiful.
0:15:06 > 0:15:10'The heat reduces the oats' water content to just 4%,
0:15:10 > 0:15:12'making it easier to grind.'
0:15:12 > 0:15:13When you're turning...
0:15:13 > 0:15:18'All the oats are still turned by hand to ensure an even drying time.
0:15:18 > 0:15:22'Pretty impressive, considering they get through 250 tonnes a year.'
0:15:22 > 0:15:24OK? It's very easy.
0:15:24 > 0:15:26ALLEGRA STRAINS
0:15:26 > 0:15:28Is that good pushing?
0:15:28 > 0:15:29SHE LAUGHS Very good.
0:15:29 > 0:15:31I'm loving this.
0:15:31 > 0:15:33'And in keeping with today's eco-ethos,
0:15:33 > 0:15:36'they're using a very renewable energy source.'
0:15:36 > 0:15:39- Wow.- The water will come down here and will start turning the wheel.
0:15:39 > 0:15:41Yes, spin the wheel.
0:15:41 > 0:15:45The wheel will spin the milly things and we will mill the oats.
0:15:45 > 0:15:47Liking this, liking this.
0:15:47 > 0:15:50'Despite my obvious lack of milling knowledge,
0:15:50 > 0:15:53'Gwen still allows me to start up the water wheel.'
0:15:53 > 0:15:57- Now, just let it go. That's fine. - What do you mean? Argh!
0:15:57 > 0:15:59I think I did it.
0:15:59 > 0:16:02- Here it comes. - Ah, yes, here it comes.
0:16:02 > 0:16:05Woo-hoo!
0:16:05 > 0:16:06Oh, that's great!
0:16:06 > 0:16:10'Inside, little has changed in the past 200 years,
0:16:10 > 0:16:14'as the water wheel powers the whole process.'
0:16:15 > 0:16:17Wow.
0:16:17 > 0:16:20- What's going on, Gwen? - This is the first stone.
0:16:20 > 0:16:22- This is the one that'll crack the husk.- Right.
0:16:22 > 0:16:25And then it goes upstairs to a set of fans.
0:16:25 > 0:16:30- A set of..? - Fans that will blow the husk off.
0:16:30 > 0:16:32'By making adjustments to the grinding stones,
0:16:32 > 0:16:35'different grades of oats are produced.
0:16:35 > 0:16:38'This fine flour is so different to rolled oats
0:16:38 > 0:16:41'and Gwen has another three sorts of finished oats to show me.'
0:16:42 > 0:16:46Sorry, but I couldn't quite hear you in there for some strange reason.
0:16:46 > 0:16:48- It is a bit noisy. - Would you explain to me again
0:16:48 > 0:16:52- about the different kind of oat products that you make here.- Yes.
0:16:52 > 0:16:55This is the four grades that we make. There's fine,
0:16:55 > 0:16:59medium, rough and pinhead at the end.
0:16:59 > 0:17:01- Right.- This is a fine oatmeal.
0:17:01 > 0:17:04People use this for making oat cakes and things like that.
0:17:04 > 0:17:07- Yes.- The medium is usually porridge
0:17:07 > 0:17:10and the rough, again, you can make porridge with.
0:17:10 > 0:17:13We have people who make oatcakes with that as well.
0:17:13 > 0:17:15And then there's the pinhead at the end,
0:17:15 > 0:17:19- which I personally put on top of my macaroni and cheese.- Oh, nice.
0:17:19 > 0:17:22- People put it in ice cream. - Wow.- All sorts of different stuff.
0:17:24 > 0:17:27Most of those big boxes that we see in supermarkets,
0:17:27 > 0:17:29the brands of porridge oats that we're familiar with
0:17:29 > 0:17:31are rolled oats, aren't they?
0:17:31 > 0:17:35- Yes.- Where does that process differentiate from what you do here?
0:17:35 > 0:17:37Our oatmeal has been toasted right down,
0:17:37 > 0:17:40- so you know it's very nut like. - Right.
0:17:40 > 0:17:43As you work your way towards the bigger pieces,
0:17:43 > 0:17:45- you end up with something... - Very nutty.
0:17:45 > 0:17:48- It's much nuttier, isn't it? - This is more creamy.
0:17:48 > 0:17:51As you go down the scale, it gets creamier and creamier.
0:17:51 > 0:17:55- But that is quite nutty.- It's definitely nutty. It's delicious.
0:17:55 > 0:17:59- It's different to any other oat I've ever tasted, for sure.- Yes.
0:17:59 > 0:18:01- It is quite unique, actually. - I've been buying the wrong kind.
0:18:01 > 0:18:03Oh well, you know now.
0:18:04 > 0:18:08'So move beyond your easy microwave porridge pouch.
0:18:08 > 0:18:10'Challenge yourself with all the oats on offer.
0:18:10 > 0:18:13'Gwen's certainly inspired me.'
0:18:13 > 0:18:15That mill, hundreds of years old,
0:18:15 > 0:18:20driven by water, stones turning, cutting oats, I was just...
0:18:20 > 0:18:22Something special happened to me in there.
0:18:22 > 0:18:26I came out of there, kind of electrified. Oatified.
0:18:26 > 0:18:29Ready to go and wanting to cook.
0:18:29 > 0:18:32'So that's where I'm headed to give my spin on a classic oat dish
0:18:32 > 0:18:38'that brings it together with another super food, oily fish.'
0:18:43 > 0:18:47Herring is part of that group of oily fish, like mackerel, sardines,
0:18:47 > 0:18:51pilchards that, of course, we know now to be very good for us.
0:18:51 > 0:18:54But it's also incredibly plentiful and cheap.
0:18:56 > 0:18:59'Firstly, cut out the central line of bones.'
0:18:59 > 0:19:03My next door neighbour who has been cooking this dish all her life
0:19:03 > 0:19:06and was shown it by her mother who was shown it by her mother -
0:19:06 > 0:19:09it's that kind of a dish - always served it with mustard sauce.
0:19:09 > 0:19:13But I'm going to put the mustard into the fish.
0:19:13 > 0:19:17This is medium oatmeal.
0:19:17 > 0:19:21What we're doing here is we're going to coat our herring in oats.
0:19:21 > 0:19:22Going to be very exciting.
0:19:22 > 0:19:24So, English mustard.
0:19:24 > 0:19:28English, it's got to be English mustard. Don't tell the Scots.
0:19:28 > 0:19:32British mustard, let's call it British mustard, on there.
0:19:33 > 0:19:36Right, so then, you just want to coat it on both sides.
0:19:36 > 0:19:38Make sure it's pretty covered.
0:19:38 > 0:19:41'I've picked the medium grain of oats,
0:19:41 > 0:19:46'because they're big enough to give an exciting amount of crunch.'
0:19:46 > 0:19:50Oh, herring in oats, I love it.
0:19:50 > 0:19:52It really is so special.
0:19:52 > 0:19:55It's so incredibly quick. It's so cheap.
0:19:55 > 0:19:57Why, why, why would you not do this?
0:20:01 > 0:20:02So flesh side down.
0:20:02 > 0:20:06These are, like, two minutes a side. Something like that.
0:20:06 > 0:20:10It smells like a healthier version of fish and chips.
0:20:10 > 0:20:12I'll just turn that off because they're done.
0:20:12 > 0:20:15'To go with the fish I'm doing a warm potato salad
0:20:15 > 0:20:17'with kale and cucumber.
0:20:17 > 0:20:20'But they're also great with just a squeeze of lemon.'
0:20:21 > 0:20:27We're lifting the classic Scottish dish of herring and oats
0:20:27 > 0:20:31and bringing it forward from the Middle Ages into something
0:20:31 > 0:20:36that you could happily see on any gastropub menu.
0:20:38 > 0:20:42Or even just make it at home. There we go. Herring and oats.
0:20:52 > 0:20:55We all know oats are referred to as a superfood
0:20:55 > 0:20:57and they certainly feel like it to me
0:20:57 > 0:21:01but I'd like to find out exactly how super they really are.
0:21:01 > 0:21:03So I'm going to the University of Aberdeen
0:21:03 > 0:21:08where they're looking into the future of this cereal and its health credentials.
0:21:08 > 0:21:11- I'm Allegra.- Hi there, nice to meet you. Welcome to the Rowett.
0:21:11 > 0:21:14'Dr Alex Johnstone is an expert in obesity and diabetes
0:21:14 > 0:21:18'and her research is helping us look at the oat in a whole new light.'
0:21:18 > 0:21:22What's different about the way that oats are digested?
0:21:22 > 0:21:26So when the oats are consumed they go into the stomach,
0:21:26 > 0:21:30what happens is the oats will begin to swell and make you feel full.
0:21:32 > 0:21:36'Alex shows me how oats react in our stomach compared to wheat bran
0:21:36 > 0:21:38'which is used in many other breakfast cereals.'
0:21:41 > 0:21:44'Within a few minutes the oats on the left are nearly twice
0:21:44 > 0:21:45'the volume of the bran.'
0:21:46 > 0:21:50You can see here that the oats have very much swelled
0:21:50 > 0:21:55and absorbed the water and become almost a porridge-like structure.
0:21:55 > 0:21:58Whereas the wheat bran has just sunk to the bottom.
0:21:58 > 0:22:01'This helps a porridge eater stay fuller longer.
0:22:01 > 0:22:05'But these grains do share one factor - lots of good fibre.'
0:22:08 > 0:22:12That impacts very much on protection against colon cancer
0:22:12 > 0:22:18in terms of increasing faecal weight and reducing transit time.
0:22:18 > 0:22:22Wow. "Faecal weight and transit time"!
0:22:22 > 0:22:25How heavy is your poo and how fast is it?
0:22:25 > 0:22:28Yes, that's right. These are both important for gut health.
0:22:28 > 0:22:30Delicious, great(!)
0:22:31 > 0:22:34But the real hidden gem in oats are little things called
0:22:34 > 0:22:38beta-glucans which are proven to lower cholesterol.
0:22:38 > 0:22:41Scientists are also investigating their possible effects
0:22:41 > 0:22:44on reducing blood pressure, improving immune functions
0:22:44 > 0:22:48and even fighting cancer and diabetes.
0:22:48 > 0:22:52Are beta-glucans a characteristic of lots of cereals?
0:22:52 > 0:22:57No. Beta-glucans are particularly a rich source in oats
0:22:57 > 0:23:00so that's what makes oats special.
0:23:00 > 0:23:04'They may also be able to help with one of our nation's biggest health worries.'
0:23:06 > 0:23:09So obviously there's a growing obesity problem in the west.
0:23:09 > 0:23:13Do you think oats has got a place in fighting that?
0:23:13 > 0:23:16Oh, definitely. I mean, oats are really good
0:23:16 > 0:23:19at creating a filling component within the stomach
0:23:19 > 0:23:22so hopefully you snack less throughout the day.
0:23:22 > 0:23:26Is there anything on here that we should be particularly looking for? Some of them better than others?
0:23:26 > 0:23:30Well, oats are quite bland to eat and that's why adding sugar
0:23:30 > 0:23:34and salt to them makes them more palatable.
0:23:34 > 0:23:37You just need to keep an eye on how that's incorporated
0:23:37 > 0:23:38into a healthy diet.
0:23:38 > 0:23:40Any of these is a good thing,
0:23:40 > 0:23:43- but just watch out for added salt and sugar?- Yes.
0:23:43 > 0:23:46Good. Wonderfood. Not a superfood, a wonderfood!
0:23:49 > 0:23:52So, it's official - oats are really good for you.
0:23:52 > 0:23:55But I want to see a world beyond porridge,
0:23:55 > 0:23:57beyond manufactured biscuits and bars.
0:23:57 > 0:24:02I want to see them back in the home kitchen as an ingredient.
0:24:02 > 0:24:05And while the oat has an important place as a healthy daily staple,
0:24:05 > 0:24:07they have a fun side too.
0:24:11 > 0:24:15Oats, they are mind-bogglingly versatile.
0:24:15 > 0:24:19In this recipe, I'm going to pair them with chocolate
0:24:19 > 0:24:22to make my version of a Scottish classic - a Black Forest cranachan.
0:24:28 > 0:24:34So cranachan is a traditional Scottish dessert pudding
0:24:34 > 0:24:38made out of - you guessed it - oats.
0:24:38 > 0:24:41Usually this dish is made with cream, whisky,
0:24:41 > 0:24:45honey and raspberries, but I'm trying something a bit different.
0:24:46 > 0:24:48When I was up with Sue Lawrence,
0:24:48 > 0:24:50who knows a thing or two about Scottish food,
0:24:50 > 0:24:53she told me there's a very good thing you could do,
0:24:53 > 0:24:55putting some chocolate into your cranachan
0:24:55 > 0:24:57and I've taken that thought
0:24:57 > 0:25:03and run with it to come up with this retro Black Forest cranachan.
0:25:03 > 0:25:06Scotland meets Bavaria.
0:25:06 > 0:25:08First I'm going to macerate the stoned cherries
0:25:08 > 0:25:14by soaking them in alcohol. Much as I do love a wee dram,
0:25:14 > 0:25:18I'm going to be using my primary booze in this dish, amaretto.
0:25:18 > 0:25:23This almondy liqueur goes really well with the cherries.
0:25:23 > 0:25:24Not too much.
0:25:24 > 0:25:27Put a tray of rolled oats in to roast. Pop them in the oven.
0:25:27 > 0:25:31I'm just going to toast them for about 15 minutes.
0:25:31 > 0:25:34That's your chocolate all lovely and melted.
0:25:34 > 0:25:39Into that you put about two thirds of the cream
0:25:39 > 0:25:43and a bit of icing sugar going into what's left of our cream.
0:25:43 > 0:25:47I'm not very into weighing! And let's give it a whipping.
0:25:50 > 0:25:53Lovely. Right, that is the work done.
0:25:53 > 0:25:56So you just need to add the oats...
0:25:58 > 0:26:00..which get a quick coating in honey.
0:26:00 > 0:26:03A little bit of a sweetie edge. Yummy.
0:26:03 > 0:26:06So once your oats are honeyed, into the choccy.
0:26:09 > 0:26:15Oh, look at that. Oats in choccy. What a glorious thing.
0:26:15 > 0:26:18Put some chocolatey oats into the bottom of the glass,
0:26:18 > 0:26:22then layer on the cream. Very naughty this pudding. Very naughty.
0:26:22 > 0:26:25Then top that with the boozy fruit.
0:26:25 > 0:26:28So by now you must surely have understood
0:26:28 > 0:26:31the full health benefits of the oat.
0:26:31 > 0:26:33Well, this is a dish in which those health benefits
0:26:33 > 0:26:36have no relevance whatsoever.
0:26:36 > 0:26:40This is pure pudding and a joy to eat.
0:26:40 > 0:26:44My God, it's yummy, Black Forest cranachan.
0:26:52 > 0:26:57We're going in! Ah...mmm!
0:27:02 > 0:27:08Man, that really, that really... blows my bagpipes! Ha ha!
0:27:12 > 0:27:14No, argh!
0:27:14 > 0:27:18Right, we've seen the oat's journey from mill to drawer.
0:27:18 > 0:27:22From porridge to on-your-plate deliciousness.
0:27:22 > 0:27:25But now I'm stepping my revival campaign up a gear.
0:27:25 > 0:27:29We're taking the humble oat to the high life.
0:27:29 > 0:27:30Ah, hello.
0:27:30 > 0:27:33'At Edinburgh's Balmoral Hotel with the help of
0:27:33 > 0:27:36'cocktail connoisseur Biff Raven-Hill, I'm going to turn
0:27:36 > 0:27:39'the oat into something sophisticated -
0:27:39 > 0:27:41'an oat-based cocktail.'
0:27:41 > 0:27:44Atholl Brose was originally a Scottish drink
0:27:44 > 0:27:47and it was made with whisky and oats and honey.
0:27:47 > 0:27:49Good combination.
0:27:49 > 0:27:52Yes, absolutely, and the first recorded recipe
0:27:52 > 0:27:54we have of it is from 1475.
0:27:54 > 0:27:58Legend has it it was invented by the first Earl of Atholl.
0:27:58 > 0:28:02A later relative, the Duke of Atholl, then wrote the recipe down
0:28:02 > 0:28:05so it's handed down within families
0:28:05 > 0:28:07and they all have their own little tweaks on it.
0:28:07 > 0:28:09- But those are the basic three ingredients?- Yes.
0:28:09 > 0:28:13- Oats, honey, whisky?- Yes.- Done.- Yep.
0:28:13 > 0:28:17It's a centuries-old mix, but currently right back in fashion.
0:28:17 > 0:28:20This year an Atholl Brose even won best whisky liqueur
0:28:20 > 0:28:21at the World Whisky Awards.
0:28:21 > 0:28:24But I want to show you how to make your own.
0:28:25 > 0:28:29So what you want to do first of all is just strain off your oats.
0:28:29 > 0:28:33OK, so these are these soaked oats. Put it all in here.
0:28:33 > 0:28:35- So we're getting out the starchy water.- Absolutely.
0:28:35 > 0:28:42Brose comes from the old Scottish "brouse" and brouse means "broth".
0:28:44 > 0:28:47'Add whisky and honey to the oat-infused water
0:28:47 > 0:28:48'and then the fun bit.'
0:28:49 > 0:28:52- ICE CUBES RATTLE - I've always wanted to do this!
0:28:54 > 0:28:55- In?- Absolutely.
0:28:55 > 0:28:58This'll be a first - porridge in a martini glass.
0:28:58 > 0:28:59Ho ho ho!
0:29:00 > 0:29:03It's quite full so...ha ha ha!
0:29:03 > 0:29:06It won't be after I've had a go! Ha ha ha! Cheers.
0:29:10 > 0:29:15Mmm! That really is oaty goodness. Yummy. Mmm.
0:29:18 > 0:29:22- You get that back taste of oats that you're not quite expecting. - Starchiness.
0:29:22 > 0:29:26'So who'd have thought your breakfast ingredient
0:29:26 > 0:29:28'could also be your nightcap?'
0:29:28 > 0:29:30Cheers. 'That's versatility for you.'
0:29:32 > 0:29:35They may be basic but they are brilliant.
0:29:35 > 0:29:37They are nutritionally loaded, delicious.
0:29:37 > 0:29:40There are so many different things you can do with them
0:29:40 > 0:29:43and my mission is to make sure that all of you
0:29:43 > 0:29:46are going out there and getting your oats!
0:29:48 > 0:29:51Stay with us as we launch a revival campaign
0:29:51 > 0:29:54for yet another classic British ingredient.
0:30:02 > 0:30:06This is one of the best of British ingredients.
0:30:06 > 0:30:08It really is quite sensational.
0:30:08 > 0:30:09That is so tender.
0:30:09 > 0:30:13Oh. They're delightful.
0:30:13 > 0:30:16They were the backbone of the British diet for centuries.
0:30:16 > 0:30:19But tragically we've stopped eating these little beauties.
0:30:19 > 0:30:20I'm Gary Rhodes
0:30:20 > 0:30:24and I'm riding to the rescue of the Great British runner bean
0:30:24 > 0:30:28and the broad bean and I'm hoping you will help me in the fight back.
0:30:28 > 0:30:32'I'll be revealing how brilliant and amazing beans really are...'
0:30:32 > 0:30:34Do you know, I've been cooking for 35 years
0:30:34 > 0:30:36and I have never tasted anything quite like this?
0:30:36 > 0:30:40'..and how our British beans are still loved around the world.
0:30:40 > 0:30:42It's exciting my palate right now.
0:30:42 > 0:30:43Chef, I'm impressed.
0:30:43 > 0:30:47'And in the revival kitchen, I'll be showing you what a knock out
0:30:47 > 0:30:49'these classic British ingredients can be.'
0:30:49 > 0:30:51These over French beans any day.
0:30:55 > 0:30:57Do you know these conjure up memories for me
0:30:57 > 0:31:00of my mum cooking us fresh diamond cut runner beans?
0:31:00 > 0:31:04Cooked off with a little touch of onion, bacon and a knob of butter.
0:31:04 > 0:31:07Simple but delicious.
0:31:07 > 0:31:11But these days the Great British public is turning its back on
0:31:11 > 0:31:13our quintessential summer vegetables.
0:31:13 > 0:31:17And that's because the green bean competition in our supermarkets
0:31:17 > 0:31:19has become pretty fierce.
0:31:19 > 0:31:20Let me show you.
0:31:20 > 0:31:22Flat beans from Spain.
0:31:22 > 0:31:26We've also got here the dwarf beans from Egypt.
0:31:26 > 0:31:29Also from Egypt just the green beans.
0:31:29 > 0:31:31Followed by the trimmed extra fine beans from Kenya.
0:31:31 > 0:31:36It's easy to pick up imports all year round
0:31:36 > 0:31:39but surely we should be championing our home grown veg.
0:31:40 > 0:31:44Do you know, I've started to ask myself, why are these beans
0:31:44 > 0:31:45so out of favour with the British public?
0:31:45 > 0:31:50In fact so out of favour, I think I'd struggle to even give them away.
0:31:52 > 0:31:54Do you know exactly what all of these are?
0:31:54 > 0:31:56Peas.
0:31:56 > 0:31:58- Right. - HE LAUGHS
0:31:58 > 0:32:00What if I gave you some of these to take home?
0:32:00 > 0:32:04- Take it back. - THEY LAUGH
0:32:07 > 0:32:09- Runner beans.- Good man.
0:32:09 > 0:32:10Do you know what these are?
0:32:12 > 0:32:14- No. A type of runner beans? - Broad beans.
0:32:14 > 0:32:16Excuse me, can I ask you a question?
0:32:16 > 0:32:18Sorry I'm late.
0:32:20 > 0:32:22You see, I can't even give them away.
0:32:22 > 0:32:25It doesn't matter who we ask, you know,
0:32:25 > 0:32:27I haven't done very well, have I?
0:32:27 > 0:32:30I thought these would be gone like that. Nobody wants them.
0:32:30 > 0:32:33Sad.
0:32:33 > 0:32:37British runner beans have seen a shocking decline.
0:32:37 > 0:32:42We've lost three-quarters of our runner bean fields over the past 25 years.
0:32:42 > 0:32:44Farms like this one in Kent
0:32:44 > 0:32:48stopped growing them due to cheap foreign imports.
0:32:48 > 0:32:52But that's not the only reason the poor old runner bean is suffering.
0:32:52 > 0:32:54Apparently we're just not keen on them.
0:32:54 > 0:32:58Perhaps it's because we're just a bit lazy and can't be bothered to chop them up.
0:32:58 > 0:33:01But farmer Matthew Gedney has started growing runner beans again
0:33:01 > 0:33:03in his farm in Dartford.
0:33:03 > 0:33:09How do you compete with all of the imported beans from overseas?
0:33:09 > 0:33:12Er, well, it's hard to compete but what we're trying to do is offer,
0:33:12 > 0:33:16really, a taste comparison to imported products and by offering
0:33:16 > 0:33:19a UK grown and freshly processed and packaged product.
0:33:19 > 0:33:22We're looking to really get the flavour.
0:33:22 > 0:33:25Keep the sugars within the plant which sometimes can get lost.
0:33:25 > 0:33:29During the transit of something coming over from a foreign country,
0:33:29 > 0:33:31the sugars turn to starch rather than the UK product
0:33:31 > 0:33:34which is harvested and effectively on the shelf in the same day.
0:33:34 > 0:33:37And I wish the British public understood and realised
0:33:37 > 0:33:39- and recognised this. - Yep.
0:33:39 > 0:33:42To compete with the cheap ready-chopped beans flown in
0:33:42 > 0:33:45from abroad Matthew has come up with an ingenious solution.
0:33:46 > 0:33:48These are our machines that we developed.
0:33:48 > 0:33:51Obviously they're not in the sort of state that they would be in
0:33:51 > 0:33:54during production but these are something that we've developed
0:33:54 > 0:33:58to be able to compete with what's done in foreign climates.
0:34:00 > 0:34:03Oh, goodness me. Yeah, this is amazing.
0:34:06 > 0:34:08That is so quick.
0:34:12 > 0:34:16- And that's it, as simple as that. - I'm not as fast as our staff would do it.
0:34:16 > 0:34:19No, but you're a lot quicker than when I cut them!
0:34:19 > 0:34:21They feel almost as if they're stringless.
0:34:21 > 0:34:24Well, they are stringless. Part of what we've done on this machinery
0:34:24 > 0:34:27is we're removing the string mechanically.
0:34:27 > 0:34:30So we take out the possibility of the customer getting string
0:34:30 > 0:34:34and that's one of the things that our customer wanted us to provide.
0:34:34 > 0:34:37There's nothing worse than a lump of string in your mouth on a runner bean.
0:34:37 > 0:34:40This is the way to win over the customer, isn't it?
0:34:40 > 0:34:44Give them exactly what they want. They don't want that stringy bit all hanging around.
0:34:44 > 0:34:45No, it's fantastic.
0:34:45 > 0:34:49Matthew currently supplies Marks & Spencer with his runner beans.
0:34:49 > 0:34:52I'm desperate to get to the bottom of the bean business
0:34:52 > 0:34:56so I've come to see Hugh Mowat, their Product Technologist.
0:34:57 > 0:35:01How do beans sort of stand up against all the other
0:35:01 > 0:35:04young vegetables coming through at this time of year?
0:35:04 > 0:35:07These runner beans are our most popular green bean,
0:35:07 > 0:35:10- bean and pea product that we sell. - Really?- Absolutely.- Excellent.
0:35:10 > 0:35:14And I don't think maybe you'd find that in other retailers.
0:35:14 > 0:35:17We have a core customer and they come back for more.
0:35:17 > 0:35:19The sliced bean is our dominant sale.
0:35:19 > 0:35:24- About 80% of our sales come from the prepared bean.- 80%?
0:35:24 > 0:35:27I'm afraid my favourite is always going to be the true
0:35:27 > 0:35:29old classic, having them whole.
0:35:29 > 0:35:32Our more mature customer will buy these
0:35:32 > 0:35:36and they've got either the time or the knowledge of how to do that.
0:35:36 > 0:35:40Obviously you know the sugar content within them
0:35:40 > 0:35:42actually becomes very starchy a lot quicker in something that's cut.
0:35:42 > 0:35:48I would love to convince you that our beans are sweet and tender.
0:35:48 > 0:35:50- Every time.- I'm tough to convince.
0:35:50 > 0:35:53It's about old habits. Old habits die hard.
0:35:53 > 0:35:55- We all know that.- Indeed. Indeed.
0:35:55 > 0:35:59Whether you choose to buy prepared or whole runner beans,
0:35:59 > 0:36:01just make sure they're British.
0:36:01 > 0:36:04And in the revival kitchen I'm going to show you
0:36:04 > 0:36:08just how easy and tasty fresh British runner beans can be.
0:36:10 > 0:36:11Do you know there seems to be a myth about
0:36:11 > 0:36:13this wonderful vegetable the runner bean?
0:36:13 > 0:36:16That it's only there to accompany your main course.
0:36:16 > 0:36:17Well, it's not.
0:36:17 > 0:36:20This can take the lead role of any dish so I'm hoping that
0:36:20 > 0:36:23I'll change your minds here because I'm going to be making for you
0:36:23 > 0:36:26a wonderful runner bean, new potato and prawn salad
0:36:26 > 0:36:28with fresh mint vinaigrette.
0:36:32 > 0:36:35You'll notice how I've actually cut these into long pieces like this.
0:36:35 > 0:36:38You know it's interesting when you do cut them.
0:36:38 > 0:36:39Just take a look.
0:36:39 > 0:36:43You'll notice there is a little moistness just happening in here.
0:36:43 > 0:36:45You'll see where it's just been cut.
0:36:45 > 0:36:48It's that moistness I want you to enjoy
0:36:48 > 0:36:50because within that there's flavour.
0:36:50 > 0:36:52So if they're sat in your fridge too long, the pre-cut,
0:36:52 > 0:36:55you're going to find that has gone and that's not what we want.
0:36:55 > 0:36:58We want to take maximum from these beautiful beans.
0:36:58 > 0:37:00Cook for just a minute or two.
0:37:00 > 0:37:03They were one of my favourite vegetables as a child.
0:37:03 > 0:37:06Even then they were a little bit more sort of earthy
0:37:06 > 0:37:08and almost hairy, I've got to say, but I still loved them.
0:37:08 > 0:37:11These now have moved on so much.
0:37:11 > 0:37:15They're so much younger, softer, even more tender
0:37:15 > 0:37:18but haven't lost any of that true identity and flavour
0:37:18 > 0:37:19and that's what I adore about them.
0:37:19 > 0:37:23These over French beans any day. Definitely.
0:37:23 > 0:37:27The runners are perfect when they're just tender with a slight bite.
0:37:27 > 0:37:29Leave them to cool naturally.
0:37:30 > 0:37:34Right, the next thing. I'm going to make a couple of dressings.
0:37:34 > 0:37:37The first one is just using some natural yoghurt.
0:37:37 > 0:37:41Sprinkle on some cayenne pepper, a good pinch of salt and fresh mint.
0:37:43 > 0:37:45And just give that a nice little stir.
0:37:48 > 0:37:50Right the next dressing.
0:37:50 > 0:37:52What I have here.
0:37:52 > 0:37:55This is also very, very simple and easy to make.
0:37:55 > 0:37:59And I have melted mint jelly straight out of a jar.
0:37:59 > 0:38:02So I've allowed it to soften like this.
0:38:03 > 0:38:06To that we're going to add some fresh lime.
0:38:07 > 0:38:11And I think, you know, one to two limes would be more than enough.
0:38:11 > 0:38:15Lime will really help balance the overall flavour.
0:38:16 > 0:38:18Then add a dash of nut or vegetable oil,
0:38:18 > 0:38:20a little fresh mint,
0:38:20 > 0:38:21a pinch of salt
0:38:21 > 0:38:23and a twist of pepper.
0:38:24 > 0:38:28Totally different consistency, as you can see.
0:38:29 > 0:38:32And now, when we look at the two together,
0:38:32 > 0:38:34I mean, look at the difference we're going to have.
0:38:34 > 0:38:36Delicious. Right.
0:38:36 > 0:38:38Now it's just the prawns.
0:38:38 > 0:38:40I cut my king prawns in half
0:38:40 > 0:38:42and you need to be careful not to over-cook them.
0:38:42 > 0:38:47I'm taking just a little knob of butter, here, into the pan.
0:38:47 > 0:38:50And mixing with it, believe it or not,
0:38:50 > 0:38:52just water.
0:38:52 > 0:38:53A little touch of water.
0:38:54 > 0:38:58It's almost like a quick steaming process - stroke poaching.
0:38:58 > 0:38:59They'll cook in seconds.
0:39:00 > 0:39:02Look at this.
0:39:02 > 0:39:05Immediately we've got changing colour. Look at this.
0:39:05 > 0:39:08Now for the salad base, starting with the runner beans.
0:39:09 > 0:39:11I'm placing some warm new potatoes around the edge.
0:39:11 > 0:39:13Some sliced red onion.
0:39:14 > 0:39:18And, you know, this is what I love about the beans really.
0:39:18 > 0:39:21It isn't just about using them when they're piping hot
0:39:21 > 0:39:23with knobs of butter and seasoning.
0:39:23 > 0:39:26They're great just for simple things like salads.
0:39:26 > 0:39:28Use them as cold dishes, they really are delicious.
0:39:28 > 0:39:31Time to drizzle on those two dressings.
0:39:31 > 0:39:33The sweet and the sour.
0:39:34 > 0:39:36That's it.
0:39:36 > 0:39:40There we have a runner bean, new potato and prawn salad
0:39:40 > 0:39:43with fresh mint dressing.
0:39:44 > 0:39:45Well, I'm hoping this salad,
0:39:45 > 0:39:49looking at the wonderful colours it's creating and flavours it's definitely creating,
0:39:49 > 0:39:52is going to help revive the wonderful green bean
0:39:52 > 0:39:54and I don't mean any green bean.
0:39:54 > 0:39:57This is the British runner bean.
0:39:57 > 0:39:58Let's have a taste.
0:40:01 > 0:40:02Mmmm.
0:40:05 > 0:40:07That really does work.
0:40:07 > 0:40:09Absolutely wonderful.
0:40:09 > 0:40:15A simple dish which is really allowing this bean to show off.
0:40:15 > 0:40:20It has an awful lot more to its repertoire than just a side veg.
0:40:25 > 0:40:28Beans weren't always such a neglected vegetable.
0:40:28 > 0:40:31In Somerset, the humble bean has a long and proud history.
0:40:31 > 0:40:34You know the phrase, full of beans?
0:40:34 > 0:40:38Well, that's because beans were once a working main source of sustenance.
0:40:38 > 0:40:42The broad bean has been a common crop in the UK since at least the Iron Age.
0:40:44 > 0:40:46I've come to Martock
0:40:46 > 0:40:49because it gives its name to the oldest British variety
0:40:49 > 0:40:53of broad bean, the Martock bean, and it's still grown here today.
0:40:53 > 0:40:56The Martock bean is said to date back to the 12th century.
0:40:56 > 0:41:01Fergus Dowding, an ex-antiques dealer, is a bean enthusiast like me
0:41:01 > 0:41:04and has revived this centuries old broad bean.
0:41:07 > 0:41:11So, come and look at England's oldest broad bean variety.
0:41:13 > 0:41:15This is quite stunning though, isn't it?
0:41:15 > 0:41:17Look at it. Beautiful colours.
0:41:17 > 0:41:20From one seed you will get 200 seeds
0:41:20 > 0:41:23and they move very quickly from being,
0:41:23 > 0:41:27what we now today call a ripe green bean. It then dries out very quickly.
0:41:27 > 0:41:30Historically that's what you would pick. The dried bean.
0:41:30 > 0:41:33Fergus's Martock beans are currently in flower.
0:41:33 > 0:41:35He harvests the dry bean in the late summer months
0:41:35 > 0:41:39and he has some of last year's crop to show me.
0:41:39 > 0:41:42So, here we have the dried bean.
0:41:42 > 0:41:45Goodness me. I didn't expect it to be quite as black as that.
0:41:45 > 0:41:49Look at that there. I mean, they are wonderful.
0:41:49 > 0:41:51I thought I would break into that quite easily.
0:41:51 > 0:41:53That is rock hard.
0:41:53 > 0:41:55What makes this so special?
0:41:55 > 0:41:59It stores so beautifully easily in almost any condition.
0:41:59 > 0:42:03I've kept them for four years at least and cooked with them
0:42:03 > 0:42:07and I've seen no deterioration in quality.
0:42:07 > 0:42:08Well, that's excellent.
0:42:08 > 0:42:11Dried broad beans were a culinary mainstay in Britain
0:42:11 > 0:42:15for centuries and a key ingredient in something called pottage.
0:42:15 > 0:42:17I've come to see how it was made.
0:42:17 > 0:42:18Hello, Caroline.
0:42:18 > 0:42:22Caroline Yeldham is a medieval food historian
0:42:22 > 0:42:25and I'm bringing her some of Fergus's soaked Martock beans.
0:42:25 > 0:42:27Wonderful.
0:42:27 > 0:42:29Put the lid back on so it doesn't boil dry.
0:42:29 > 0:42:32So, tell me, have you ever actually cooked with
0:42:32 > 0:42:35- the Martock broad bean before? - Not this particular species.
0:42:35 > 0:42:39- I've cooked with broad beans, dried fava beans before.- Right.
0:42:39 > 0:42:41They're a staple of the medieval diet.
0:42:41 > 0:42:44Those and dried peas were always used for pottages.
0:42:44 > 0:42:47Yeah. Why were the beans of such importance
0:42:47 > 0:42:51in this culinary diet?
0:42:51 > 0:42:56Because they're a source of protein essentially that will grow wild
0:42:56 > 0:42:59and if you're a poor person in the medieval world
0:42:59 > 0:43:02protein is both very important -
0:43:02 > 0:43:06you're working physically very hard, much harder than virtually anybody
0:43:06 > 0:43:13does today - and animal protein is both scarce and valuable
0:43:13 > 0:43:17so for ordinary people a source of vegetable protein
0:43:17 > 0:43:19would be very, very important.
0:43:19 > 0:43:21Yeah. What's happening with these? Chopped as well?
0:43:21 > 0:43:24- Chop it as well. Yes. - She's a tough old lady.
0:43:24 > 0:43:27You are actually making me really work.
0:43:27 > 0:43:28I'm just your commis here today.
0:43:28 > 0:43:30It's beginning to feel like that.
0:43:30 > 0:43:34'Caroline adds onion, garlic, leek, carrot and mustard,
0:43:34 > 0:43:36'pepper and herbs.
0:43:36 > 0:43:38'Salt is added at the last minute
0:43:38 > 0:43:40'as it can make beans tough if added too early.
0:43:41 > 0:43:44- This looks delightful. - Well, I hope you enjoy it.
0:43:44 > 0:43:47Thank you. There we are.
0:43:47 > 0:43:51'But how does the Martock bean pottage taste?'
0:43:51 > 0:43:52Well, thank you, Chef.
0:43:52 > 0:43:54My pleasure.
0:43:56 > 0:43:57I'm glad you enjoyed it. You're enjoying it.
0:43:57 > 0:44:00I'm enjoying it very much actually. Very much indeed.
0:44:02 > 0:44:04You know, I've been cooking for 35 years
0:44:04 > 0:44:07and I have never tasted anything quite like this.
0:44:07 > 0:44:09This is the beauty of cooking.
0:44:09 > 0:44:12I mean, you know, there's always something fresh and new
0:44:12 > 0:44:15to discover and, in fact, here there's a piece of history,
0:44:15 > 0:44:19which I believe can make new history on many a menu today.
0:44:21 > 0:44:26But in the revival kitchen I'm going for something a little more modern.
0:44:26 > 0:44:29An Italian inspired dish.
0:44:29 > 0:44:32Do you know, I love British ingredients at their absolute best
0:44:32 > 0:44:35and that's exactly what I've got with some gorgeous runner beans and
0:44:35 > 0:44:39some broad beans. So, I thought I'd make a dish which is really simple,
0:44:39 > 0:44:43which we all love to eat and it is a broad and runner bean risotto.
0:44:45 > 0:44:47Why did I choose this dish?
0:44:47 > 0:44:50Well, I think it creates a great marriage between the two.
0:44:50 > 0:44:52It really does. You've got that nice little bite.
0:44:52 > 0:44:54The softness of the broad bean.
0:44:54 > 0:44:57That slight little crunch again of the runner bean.
0:44:57 > 0:44:59So we've got a contrast there in textures.
0:44:59 > 0:45:04This is exactly the way I make it actually in my own home.
0:45:05 > 0:45:07First thing, a little touch of olive oil in the pan.
0:45:07 > 0:45:11I'm using extra virgin olive oil for that extra taste.
0:45:11 > 0:45:14To that I'm going to add one large onion.
0:45:14 > 0:45:17This is an easy to cook risotto I was taught in Southern Italy.
0:45:17 > 0:45:20Once the onions are cooked,
0:45:20 > 0:45:23it's time for 300 grams of arborio rice -
0:45:23 > 0:45:24the perfect rice for risotto.
0:45:26 > 0:45:30The next stage, of course, is to make a vegetable stock.
0:45:30 > 0:45:32Do you really think I've made a vegetable stock?
0:45:32 > 0:45:34This is how easy it was.
0:45:34 > 0:45:39Taking just two vegetable stock cubes into one litre of water,
0:45:39 > 0:45:42brought them up to the boil, stirred it round a little bit.
0:45:42 > 0:45:44Finished. That's how quick and easy it is.
0:45:44 > 0:45:47The stock gives a consistent flavour.
0:45:47 > 0:45:50Add three-quarters of it while it's still hot
0:45:50 > 0:45:52and simmer for about 16 minutes.
0:45:52 > 0:45:54I genuinely believe it's quite shocking
0:45:54 > 0:45:57that in the last, sort of, 20 years or so,
0:45:57 > 0:46:01we are only producing about 25% of British runner beans
0:46:01 > 0:46:03that we used to in days of old?
0:46:03 > 0:46:06That's when it would be down to your local greengrocer
0:46:06 > 0:46:08and you were buying these at their absolute prime.
0:46:08 > 0:46:10We didn't have all these imported vegetables
0:46:10 > 0:46:13coming from across the world. We had our own.
0:46:13 > 0:46:16I want to cut these just into little diamonds
0:46:16 > 0:46:18so it gives us quite a nice little shape and,
0:46:18 > 0:46:23at the same time, making sure they're nice bite-sized pieces.
0:46:25 > 0:46:30Remove the broad beans from their pods and boil up some salted water.
0:46:30 > 0:46:32Sit a sieve into it, like that.
0:46:33 > 0:46:36And then, in with the beans.
0:46:36 > 0:46:40They need very little cooking. two or three minutes at most.
0:46:40 > 0:46:44The broad beans are even sweeter if you remove their outer shell.
0:46:45 > 0:46:47They're not too hot.
0:46:47 > 0:46:50You can just squeeze them out like that
0:46:50 > 0:46:52and we have beautiful broad beans
0:46:52 > 0:46:58and I think our risotto is just about ready as well.
0:46:58 > 0:47:00So the timing couldn't be better.
0:47:00 > 0:47:05Add more stock if you need it. The texture should be fairly loose.
0:47:05 > 0:47:08Season with a touch of salt and pepper
0:47:08 > 0:47:11and now we're going to stir in some creaminess.
0:47:12 > 0:47:15I've got here some mascarpone. It just adds that little piquancy
0:47:15 > 0:47:18but this one with a slight cheesiness to it.
0:47:18 > 0:47:20Which is going to work very well, of course,
0:47:20 > 0:47:23if you're also going to add parmesan cheese.
0:47:23 > 0:47:25But I love a knob of butter working into this.
0:47:25 > 0:47:28I'm going to be reasonably generous.
0:47:28 > 0:47:31It's quite interesting, in Italy I would be laughed it.
0:47:31 > 0:47:36They would say, "This is ridiculous, put at least four ounces of butter in to it."
0:47:36 > 0:47:39But I thought I'd be a little bit more healthy with this dish.
0:47:40 > 0:47:44We have now a wonderful risotto.
0:47:44 > 0:47:49Let's take our lovely warm runner beans, scatter those inside.
0:47:49 > 0:47:52Leaving a few just to garnish the top.
0:47:52 > 0:47:54I think we're allowed that little touch of garnish.
0:47:54 > 0:47:56Add the broad beans to the mix. That's lovely.
0:47:56 > 0:48:01I'm going to throw in some chopped chives to add a fresh onion flavour.
0:48:02 > 0:48:06Once served up it's ready for a bit of garnishing.
0:48:06 > 0:48:07Broad beans.
0:48:08 > 0:48:12Then a good splash of olive oil and a sprinkling of grated parmesan
0:48:12 > 0:48:17and we have a broad and runner bean risotto.
0:48:20 > 0:48:23This is the bit I look forward to.
0:48:23 > 0:48:25Tasting.
0:48:26 > 0:48:28Mmm.
0:48:28 > 0:48:31That is so lovely to eat, it really is.
0:48:31 > 0:48:33You saw how easy it was,
0:48:33 > 0:48:36so, come on let's actually use these Great British beans.
0:48:36 > 0:48:40The broad and runner bean are two of our best, so let's show them off
0:48:40 > 0:48:43in perhaps just a little Italian style.
0:48:43 > 0:48:44Delicious.
0:48:44 > 0:48:46Broad and runner bean risotto.
0:48:53 > 0:48:56Britain is one of the world's largest producers of the fava bean.
0:48:56 > 0:48:59These are broad beans left in the field to dry
0:48:59 > 0:49:01and harvested in late August.
0:49:01 > 0:49:04And yet they don't end up on the British plate.
0:49:04 > 0:49:06The majority are used as animal feed
0:49:06 > 0:49:10and the rest go mostly to the Middle East and North Africa
0:49:10 > 0:49:12where they love to eat them.
0:49:13 > 0:49:15If you look hard enough there are pockets of dried bean lovers
0:49:15 > 0:49:17still out here in Britain.
0:49:17 > 0:49:19Especially in the Middle Eastern communities.
0:49:19 > 0:49:21At Mr Falafel in West London
0:49:21 > 0:49:25Ahmed Yassine is forced to buy imported fava beans.
0:49:25 > 0:49:26- Ahmed.- Hello, good morning.
0:49:26 > 0:49:28- Hi. How are you? - I'm fine. How are you?
0:49:28 > 0:49:30- Do you mind if I come round? - Please do.
0:49:30 > 0:49:32What are you making this morning?
0:49:32 > 0:49:36Er what we're going to be preparing is Ful Medames
0:49:36 > 0:49:39which is made from fava beans and chick peas.
0:49:39 > 0:49:40A clove of garlic.
0:49:40 > 0:49:44Crush it under the mortar first. That's it.
0:49:44 > 0:49:47Do you want to use the bigger one? Maybe it's easier.
0:49:47 > 0:49:49- No, no, I'm fine.- Are you sure?
0:49:49 > 0:49:52Mine is done. THEY LAUGH
0:49:52 > 0:49:56But I have been cheating. I've been using the one with the bigger area.
0:49:56 > 0:50:00OK, let me just give this... Ah, that's perfect. That's brilliant.
0:50:00 > 0:50:04The pre-soaked fava beans are boiled and ready to mash.
0:50:04 > 0:50:05Three generous scoops in there.
0:50:05 > 0:50:09It's interesting because the fava bean really has been forgotten in this country.
0:50:09 > 0:50:11- You just don't see it appearing anywhere.- No.
0:50:11 > 0:50:15Is it really that popular across the sort of Middle East and Egypt?
0:50:15 > 0:50:18Absolutely. Yes. You know how you have your builders
0:50:18 > 0:50:20- stopping for an English breakfast? - Of course.
0:50:20 > 0:50:24That's exactly what it is like in the Middle East with ful.
0:50:24 > 0:50:28- Really?- People who sell this stuff wake up very early
0:50:28 > 0:50:31in order to boil and simmer...
0:50:31 > 0:50:33So it's just part really of basic diet?
0:50:33 > 0:50:37- Absolutely. It does keep you going.. - A good way to start the day.
0:50:37 > 0:50:39So we'll add a bit of cumin as well.
0:50:39 > 0:50:43Freshly squeezed lemon juice and some oranges as well.
0:50:43 > 0:50:45- Can you smell that?- Orange. Oh, there's no question.
0:50:45 > 0:50:48I mean there's every flavour there coming through, isn't it?
0:50:48 > 0:50:51Put olive oil and here we go.
0:50:51 > 0:50:52OK. There it is.
0:50:52 > 0:50:55I mean, I think that looks absolutely delightful.
0:50:55 > 0:50:58You know, and this is the thing I love about this.
0:50:58 > 0:51:00There's a broad bean in there.
0:51:00 > 0:51:04It just shows how versatile this bean is. It's incredible.
0:51:04 > 0:51:07So, let's actually have a nice bit of that.
0:51:09 > 0:51:10Ah.
0:51:13 > 0:51:14That is so moreish.
0:51:14 > 0:51:17It's exciting my palate right now.
0:51:17 > 0:51:19Everything has come alive
0:51:19 > 0:51:21and you know that orange is such an influence.
0:51:21 > 0:51:23- My wife completely disagrees! - Chef, I'm impressed.
0:51:23 > 0:51:25Thank you. Thank you, Gary.
0:51:26 > 0:51:31Someone as passionate about the fava bean as Ahmed is Nick Saltmarsh.
0:51:31 > 0:51:34He's looking to revive this Great British dried bean.
0:51:35 > 0:51:37These really are Britain's forgotten food.
0:51:37 > 0:51:40We've been eating these for thousands of years
0:51:40 > 0:51:43until about 500 years ago, when we just stopped.
0:51:43 > 0:51:45With agricultural and social developments,
0:51:45 > 0:51:46people became wealthier,
0:51:46 > 0:51:49people switched from eating beans as their source of protein
0:51:49 > 0:51:53to eating meat and then beans were only eaten by the poor
0:51:53 > 0:51:56so they became stigmatised as the food of the poor
0:51:56 > 0:51:58and consequently became less and less fashionable
0:51:58 > 0:52:00until we forgot about them all together.
0:52:00 > 0:52:02What inspired you to get involved with this?
0:52:02 > 0:52:05Because it's something that you can tell, just speaking to you,
0:52:05 > 0:52:10you've got this real love and belief in this very simple product.
0:52:10 > 0:52:13I grew up in East Anglia so I've seen fields of beans growing all my life
0:52:13 > 0:52:16and I've never put that together with the fact that we just don't see
0:52:16 > 0:52:19the beans in the shops. We don't eat them.
0:52:19 > 0:52:22And when I made that connection I was just staggered
0:52:22 > 0:52:25and inspired to think about why we don't eat them
0:52:25 > 0:52:29and how we could be eating them and all the things we could be doing with them.
0:52:29 > 0:52:30Yeah, it's a totally forgotten product
0:52:30 > 0:52:33that I wasn't even really taught about.
0:52:33 > 0:52:35Let alone, you know, working with.
0:52:35 > 0:52:38No, and our climate and our soils are perfect for producing them
0:52:38 > 0:52:40and yet where do they go?
0:52:40 > 0:52:42- They go abroad or to livestock. - It doesn't make sense, does it?
0:52:42 > 0:52:45Nick hopes that one day Ahmed will be able to source
0:52:45 > 0:52:47British fava beans direct.
0:52:47 > 0:52:49I mean how mad is that?
0:52:49 > 0:52:51We export all of our fava beans abroad.
0:52:51 > 0:52:53Only to import them back in.
0:52:53 > 0:52:57Shops don't sell them any more, simply because nobody asks for them.
0:52:57 > 0:52:58So there's your mission.
0:52:58 > 0:53:02Go out and ask your supermarkets and local health food shops
0:53:02 > 0:53:08to stack them on their shelves and help me in this revival campaign.
0:53:08 > 0:53:11Inspired by Ahmed's and Nick's British dried beans
0:53:11 > 0:53:15I'm keen to add my own twist to a classic Middle Eastern dish.
0:53:18 > 0:53:20Do you know, the next dish I'm going to make is going to really
0:53:20 > 0:53:23show off how versatile a broad bean is,
0:53:23 > 0:53:26because, in fact, it's one that's really inspired me over the years
0:53:26 > 0:53:28and it's from the Middle East and it's called hummus.
0:53:28 > 0:53:31Normally associated, of course, with the chickpea.
0:53:31 > 0:53:35But here I'm going to make it with fresh broad beans, not even dried.
0:53:35 > 0:53:41So this is simply a broad bean hummus with granary loaf crisps.
0:53:44 > 0:53:46But I'm not going to really abuse or forget
0:53:46 > 0:53:48that great old classic recipe of hummus
0:53:48 > 0:53:51because I want to introduce some of the chickpeas.
0:53:51 > 0:53:54These, I simply opened a tin.
0:53:54 > 0:53:57That is one tin of chickpeas there.
0:53:57 > 0:54:01Just draining them off. Allowing all that lovely liquor underneath
0:54:01 > 0:54:04because that liquor will also become a very important part of this recipe.
0:54:06 > 0:54:09I'm using fresh broad beans that will infuse the hummus
0:54:09 > 0:54:11with a natural sweetness, but you could try fava beans
0:54:11 > 0:54:13if you can find them.
0:54:15 > 0:54:19So, I'm just going to pop these into a liquidiser.
0:54:19 > 0:54:21Of course you can use a food processor.
0:54:22 > 0:54:24I'm putting just a handful of chickpeas into the mix.
0:54:26 > 0:54:28You're probably wondering why I'm adding these
0:54:28 > 0:54:30if I'm using all of those beans.
0:54:30 > 0:54:32Well, this is still going to give us that base flavour.
0:54:32 > 0:54:36That kind of pastiness that it needs to actually hold it all together
0:54:36 > 0:54:38and give you a really good texture and consistency,
0:54:38 > 0:54:42and at the same time you're still actually capturing
0:54:42 > 0:54:44a classic hummus sort of flavour.
0:54:44 > 0:54:47Then add two heaped tablespoons of tahini paste,
0:54:47 > 0:54:49garlic and olive oil.
0:54:49 > 0:54:53And I'm also going to add a pinch of caster sugar.
0:54:53 > 0:54:55Now, I did just say about the natural sweetness.
0:54:55 > 0:54:58This just helps it along and I literally mean...
0:54:58 > 0:55:01that. That's all it's going to need.
0:55:01 > 0:55:04It doesn't need any more, otherwise it will become that little artificial
0:55:04 > 0:55:06and that's certainly not what I'm after.
0:55:06 > 0:55:08Now, this liquor.
0:55:08 > 0:55:12I think we can add... Well, just about all of that.
0:55:13 > 0:55:16And now it just gets a little bit noisy.
0:55:16 > 0:55:18LIQUIDISER WHIRRS
0:55:21 > 0:55:24Right, I think we're ready now for the lemon juice
0:55:24 > 0:55:28and I want the equivalent really of about a tablespoon
0:55:28 > 0:55:32and you'll be amazed how that will change the dimension of this really.
0:55:32 > 0:55:35It really opens up all the other flavours.
0:55:35 > 0:55:38Every single other taste is going to become even more alive.
0:55:42 > 0:55:43That's it.
0:55:43 > 0:55:46Simple as that.
0:55:46 > 0:55:50Look at it. It's so lovely and soft.
0:55:50 > 0:55:53A few of these wonderful little broad beans
0:55:53 > 0:55:56to show them off in their true glory.
0:55:56 > 0:55:58Just drizzle on some olive oil
0:55:58 > 0:56:01and some lightly toasted sesame seeds to finish.
0:56:02 > 0:56:04There we are.
0:56:04 > 0:56:07Home-made broad bean hummus. Absolutely wonderful.
0:56:07 > 0:56:10It looks so good, I want to eat it.
0:56:12 > 0:56:16This shows off just how good this bean is
0:56:16 > 0:56:19and how much we should be sharing it, using it
0:56:19 > 0:56:21and enjoying it right now.
0:56:26 > 0:56:29These are very easy words, but it is divine.
0:56:29 > 0:56:31Please, please have a go at this recipe.
0:56:31 > 0:56:35You saw, it's so easy. All in at once. Blitz. It's made.
0:56:35 > 0:56:37It couldn't be simpler.
0:56:40 > 0:56:44There's one more thing you could do to help revive our British beans
0:56:44 > 0:56:45and that's grow your own.
0:56:45 > 0:56:48In the Wye Valley, near the Welsh border,
0:56:48 > 0:56:50Adam Alexander is a self-confessed vegaholic
0:56:50 > 0:56:53and an official seed guardian.
0:56:55 > 0:56:57This is my seed bank,
0:56:57 > 0:56:59which is just a regular fridge
0:56:59 > 0:57:04and I've got about 400 varieties of vegetable seeds in here,
0:57:04 > 0:57:05including loads of beans.
0:57:05 > 0:57:08That's a Measner. This is a bean called Moonlight.
0:57:08 > 0:57:11The classic bean Bunyard's Exhibition.
0:57:11 > 0:57:16An absolutely fantastic bean that I found in Damascus last year.
0:57:16 > 0:57:19Adam has some top tips for growing beans at home.
0:57:19 > 0:57:21Look how easy it is.
0:57:22 > 0:57:24I use old loo rolls.
0:57:24 > 0:57:27I never throw loo rolls away and then I'll take one bean
0:57:27 > 0:57:30and put it in each pot.
0:57:30 > 0:57:32I select the best of my beans.
0:57:32 > 0:57:36If they're a bit sort of discoloured or split I won't use them.
0:57:38 > 0:57:40I think growing your own is easy.
0:57:40 > 0:57:43I think people get very worried and put off by it
0:57:43 > 0:57:45and think it's incredibly complicated.
0:57:45 > 0:57:47But it isn't. Basically you get a seed.
0:57:47 > 0:57:49You put it in the ground.
0:57:49 > 0:57:54You keep it reasonably moist and you stand back
0:57:54 > 0:57:55and wait for it to do its job.
0:57:55 > 0:58:00It's hard not to be inspired by all these Great British bean enthusiasts.
0:58:00 > 0:58:05Who would have guessed that we'd have such a rich bean heritage in this country?
0:58:05 > 0:58:09I'm hoping that you've rediscovered these two wonderful British ingredients.
0:58:09 > 0:58:12The British runner bean and, of course, the British broad bean.
0:58:12 > 0:58:16But do you know something, if we don't start buying them soon,
0:58:16 > 0:58:19enjoying them and eating them soon, we're going to lose them.
0:58:40 > 0:58:44Subtitles by Red Bee Media Ltd