0:00:02 > 0:00:05- This is the Great British Food Revival.- We are flying the flag and campaigning.
0:00:05 > 0:00:07To save some of our truly unique...
0:00:07 > 0:00:08Totally delicious...
0:00:08 > 0:00:09Succulent...
0:00:09 > 0:00:10Formidable!
0:00:10 > 0:00:12..homegrown produce.
0:00:13 > 0:00:15Ooh, it's cold!
0:00:15 > 0:00:17Many are teetering on the brink of survival.
0:00:19 > 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 > 0:00:31- Can you give us a whoop? - Whoop!
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 Gregg Wallace and I've come north of the border to champion
0:01:20 > 0:01:23a fantastic fruit that loves its Scottish home.
0:01:23 > 0:01:26Once it's picked it's got to be eaten almost immediately.
0:01:26 > 0:01:28I mean, it is so fragile.
0:01:28 > 0:01:30It is the softest of soft fruits.
0:01:31 > 0:01:34It's a precious jewel in the British crown.
0:01:35 > 0:01:37I'm here to champion the one, the only,
0:01:37 > 0:01:39the delicious British raspberry.
0:01:40 > 0:01:42'On my journey, some fruity surprises.'
0:01:43 > 0:01:46Yorkshire puddings were not traditionally
0:01:46 > 0:01:47eaten with the roast beef.
0:01:47 > 0:01:50I'm going to take some convincing. Raspberries on Yorkshire pudding.
0:01:50 > 0:01:52'I come face to face with an enemy
0:01:52 > 0:01:54'that threatens the raspberry's survival.'
0:01:54 > 0:01:57We've got maybe 50 or 60 acres this year
0:01:57 > 0:01:59that I think will be coming out because of it.
0:01:59 > 0:02:00It's just a disaster.
0:02:00 > 0:02:04'And in the kitchen I go deliciously retro.'
0:02:04 > 0:02:08You can't get flavours that taste as good as this.
0:02:08 > 0:02:12That, my friends, is the beauty of our British raspberries.
0:02:23 > 0:02:25Do you know, there is something about a raspberry
0:02:25 > 0:02:27that I simply cannot resist.
0:02:27 > 0:02:32That conical, deep ruby red berry. So soft.
0:02:32 > 0:02:35Slight bit of sharpness which just enhances the sweetness.
0:02:35 > 0:02:37They're beautiful and I love 'em.
0:02:37 > 0:02:40You probably think that the British raspberry doesn't needs reviving.
0:02:40 > 0:02:45That we probably eat them all the time like strawberries. Do we?
0:02:48 > 0:02:51The raspberry is considered Scotland's national berry,
0:02:51 > 0:02:56so at the Royal Highland Show I'm expecting to find a patriotic passion for the raspberry.
0:02:58 > 0:03:00- What's your favourite berry? - Strawberries.
0:03:00 > 0:03:01Blueberry.
0:03:01 > 0:03:03- Strawberry.- Strawberry?
0:03:03 > 0:03:06I think the raspberry sometimes gets a bit forgotten about actually.
0:03:06 > 0:03:08I like it in a smoothie and things like that,
0:03:08 > 0:03:10but I don't often eat a raspberry on its own.
0:03:10 > 0:03:13Raspberries are sometimes a bit more expensive and you don't
0:03:13 > 0:03:16get as many so I'll probably go for strawberries because of that.
0:03:18 > 0:03:22Strawberries and blueberries have become such all-year-round fruits
0:03:22 > 0:03:25that raspberries are being forgotten.
0:03:25 > 0:03:28On average each of us buys six punnets of raspberries a year.
0:03:28 > 0:03:34Only six! I tell you that's madness. You are massively missing out.
0:03:34 > 0:03:36I simply cannot imagine a life without
0:03:36 > 0:03:41raspberries in my desserts or as a glaze or a sauce for savoury dishes.
0:03:41 > 0:03:44Let alone a nice cream tea like this. Look at that.
0:03:46 > 0:03:49Now I'm on a mission to convince you to buy more raspberries
0:03:49 > 0:03:53because, believe it or not, the British raspberry needs our help.
0:03:57 > 0:04:02In the past 20 years the UK has lost over 50% of its raspberry fields
0:04:02 > 0:04:06but with the help of polytunnels production is on the up again.
0:04:06 > 0:04:10In East Scotland raspberry farming is big business and has been for
0:04:10 > 0:04:13a long time, as this area is perfect for growing these delicate berries.
0:04:16 > 0:04:19Here in the Howe of Strathmore the raspberries are actually
0:04:19 > 0:04:21protected by a microclimate.
0:04:21 > 0:04:25This area has lower than the average amount of rainfall
0:04:25 > 0:04:29although you wouldn't believe it, would you?
0:04:30 > 0:04:34'Over 100 years ago, a local solicitor, James Mackenzie Hodge,
0:04:34 > 0:04:37'inspired the Scottish raspberry boom.'
0:04:37 > 0:04:38- Hello.- Hi.
0:04:38 > 0:04:40I'm Gregg.
0:04:40 > 0:04:42'Pat McCarthy was a picker in the 1950s.
0:04:43 > 0:04:45'Andrew is James Mackenzie Hodge's grandson,
0:04:45 > 0:04:47'and like him is also a solicitor.
0:04:49 > 0:04:53'But in the 1890s his grandfather had a flash of foresight
0:04:53 > 0:04:56'and spotted a business opportunity just lurking in the hedgerows.'
0:04:58 > 0:05:01Wow. Someone's been making a serious study.
0:05:01 > 0:05:06My grandfather really got the industry going in this community.
0:05:06 > 0:05:08100 years ago, I think it would be difficult to find
0:05:08 > 0:05:11a field that didn't have raspberries growing in it.
0:05:11 > 0:05:12I mean, it just mushroomed.
0:05:12 > 0:05:15His brains, I think, allowed success to be enjoyed
0:05:15 > 0:05:17by a lot of people.
0:05:17 > 0:05:20'He persuaded local farmers to turn their fields of oats
0:05:20 > 0:05:22'into fields of raspberries
0:05:22 > 0:05:26'and organised them so that they could trade effectively.
0:05:26 > 0:05:29'They started selling their fruit to the growing jam market.'
0:05:31 > 0:05:33Now, this is a scrapbook and it gives an idea of freight.
0:05:35 > 0:05:42Look at this tonnage of jam. 1,314 tonnes of jam in 1911.
0:05:42 > 0:05:461910, 1,659 tonnes.
0:05:46 > 0:05:49That's fruit going to the market for jam.
0:05:49 > 0:05:50That's just fruit?
0:05:50 > 0:05:54That is the net weight of raspberries in a year?
0:05:54 > 0:05:57Leaving this Blairgowrie station.
0:05:57 > 0:06:00That's a serious amount, I don't think there's anybody
0:06:00 > 0:06:02that could envisage that amount of raspberry.
0:06:02 > 0:06:05People picked about 40 pounds a day, didn't they, Andrew?
0:06:05 > 0:06:08Crikey! And they're all hand picked? Not machine picked?
0:06:08 > 0:06:10There must have been an army.
0:06:10 > 0:06:11There was an army.
0:06:11 > 0:06:13Of pickers scattered from here to...
0:06:13 > 0:06:16Oh, there was. The likes of Tin City was still in existence.
0:06:16 > 0:06:18What's Tin City?
0:06:18 > 0:06:19Tin City is here.
0:06:19 > 0:06:23This was built in the early 1900s.
0:06:23 > 0:06:25It was very large-scale dormitories.
0:06:26 > 0:06:30A whole makeshift community sprung up during the picking season.
0:06:30 > 0:06:3448 dormitories each sleeping 20 pickers.
0:06:34 > 0:06:37A little town with its own shops, doctors and police.
0:06:37 > 0:06:41Many of the pickers were working-class Glaswegians.
0:06:41 > 0:06:44They would enjoy a holiday in the countryside as well as earn a wage.
0:06:44 > 0:06:48But the farmers also employed locals like Pat.
0:06:48 > 0:06:52There's a photograph here, there's one of me.
0:06:52 > 0:06:54There. That's me with the bow in my hair.
0:06:56 > 0:06:58I started at five.
0:06:58 > 0:06:59Did you enjoy it?
0:06:59 > 0:07:02Sometimes yes. Sometimes no.
0:07:02 > 0:07:05If it was a day like you've had today, with the rain,
0:07:05 > 0:07:10it wasn't pleasant, because the rain would come up
0:07:10 > 0:07:12and you'd have cuts from the bushes, you know?
0:07:12 > 0:07:13So you'd be covered in scratches
0:07:13 > 0:07:18and that just went in, and it stang like nothing on earth.
0:07:18 > 0:07:20I mean, it was sore.
0:07:20 > 0:07:25I can't eat a raspberry to this day. I've picked too many.
0:07:25 > 0:07:29What brought about the decline of the raspberry business?
0:07:29 > 0:07:31Pickers were always a problem.
0:07:31 > 0:07:34People didn't come for their holidays to Blairgowrie,
0:07:34 > 0:07:36and indeed some of the pickers now were
0:07:36 > 0:07:39replaced by Eastern European pickers who came in.
0:07:39 > 0:07:43But I think just a general decline in the market for jam.
0:07:43 > 0:07:47'In the 1980s, fierce competition from Eastern Europe and cheap
0:07:47 > 0:07:50'imported raspberries forced down prices in the jam market.
0:07:50 > 0:07:55'So Andrew's father called time on his once thriving business.'
0:07:55 > 0:07:57What remains of this Tin City?
0:07:57 > 0:07:59Well, we should go out and see now.
0:08:03 > 0:08:06'Where there was once a bustling community of over 1,000 people,
0:08:06 > 0:08:08'now there are only fields.'
0:08:08 > 0:08:12Over there would be the buildings that were Tin City
0:08:12 > 0:08:14and all that remains is that one building,
0:08:14 > 0:08:17converted into a garage for that bungalow.
0:08:17 > 0:08:18That's incredible.
0:08:18 > 0:08:22You would have had fields of berries on either side
0:08:22 > 0:08:25and when Tin City was in its heyday I think there would be a buzz.
0:08:25 > 0:08:28There would be a great noise of people and a buzz.
0:08:28 > 0:08:29You sound sad for the change.
0:08:29 > 0:08:31I just remember how it was,
0:08:31 > 0:08:34and coming out with my father as a boy and meeting smallholders,
0:08:34 > 0:08:36and smelling the fruit, and seeing the pickers,
0:08:36 > 0:08:40and I'm just aware that time has now passed for ever, never to return.
0:08:40 > 0:08:42So, yes, I'm sad to that extent.
0:08:42 > 0:08:45But you've got mixed feelings about the picking, haven't you?
0:08:45 > 0:08:48Well, I picked on days like this when it was miserable.
0:08:48 > 0:08:51If you could turn back time and have all the raspberries back, would you?
0:08:51 > 0:08:53No.
0:08:53 > 0:08:55- You wouldn't?- No.
0:08:55 > 0:08:58See, me and Andrew have a bit of romance in our soul. You know why?
0:08:58 > 0:09:00Because we never had to pick any of them.
0:09:00 > 0:09:01Exactly!
0:09:01 > 0:09:03It's true.
0:09:03 > 0:09:06'Tin City and Andrew's family fruit business may have gone
0:09:06 > 0:09:10'but their legacy continues in today's Scottish raspberries.
0:09:13 > 0:09:17'To kick off my revival, in the kitchen I've got a raspberry dish
0:09:17 > 0:09:18'that will do Scotland and Pat proud.'
0:09:21 > 0:09:24My first recipe is crispy cheese with a raspberry sauce.
0:09:29 > 0:09:31I'm obviously using a British cheese.
0:09:31 > 0:09:35It's a Tunworth, which is a cow's-milk cheese, and it's creamy
0:09:35 > 0:09:38and it's a perfect foil for those raspberries.
0:09:38 > 0:09:40Three processes to getting our cheese crispy.
0:09:40 > 0:09:44We're going to go in flour, beaten egg, then breadcrumbs.
0:09:44 > 0:09:46I was amazed by the sheer scale
0:09:46 > 0:09:49of raspberry farming up there in Scotland.
0:09:49 > 0:09:52Whole towns were built around raspberry production.
0:09:52 > 0:09:54I mean, that's quite incredible.
0:09:54 > 0:09:58It's like boomtowns of the Midwest in the 19th century.
0:09:58 > 0:10:03Right, the raspberries in there, OK. With some sugar.
0:10:03 > 0:10:06I have got a really sweet tooth, as you know.
0:10:06 > 0:10:08I put quite a bit of sugar in.
0:10:08 > 0:10:11I'm going to add some lemon juice. A little bit of sharpness.
0:10:12 > 0:10:16Simmer for a few minutes until the raspberries break down,
0:10:16 > 0:10:17and then sieve,
0:10:17 > 0:10:20so you're left with just the smooth, sweet, sticky sauce.
0:10:23 > 0:10:25I'm a passionate cook.
0:10:25 > 0:10:27I do big dishes and I do big flavours,
0:10:27 > 0:10:30and this is the sort of food I really love.
0:10:30 > 0:10:32I'm going to heat some rapeseed oil in here.
0:10:32 > 0:10:34I much prefer rapeseed oil now to olive oil.
0:10:34 > 0:10:36It's a British product.
0:10:36 > 0:10:39It actually can cook at a really high temperature as well,
0:10:39 > 0:10:42and it hasn't got much of a flavour, which is what you want.
0:10:42 > 0:10:45You want the flavour of the raspberry and cheese
0:10:45 > 0:10:47to come out, not the oil.
0:10:47 > 0:10:50Raspberries have been a favourite of mine since I was a kid.
0:10:50 > 0:10:53I was really lucky in that I lived in the same house
0:10:53 > 0:10:56as my grandparents and I went shopping with them up Rye Lane, Peckham, every week.
0:10:56 > 0:10:59When the first of the raspberries came into the shops,
0:10:59 > 0:11:00I was just drawn to them.
0:11:00 > 0:11:02They weren't in the little plastic boxes we get now.
0:11:02 > 0:11:06They used to be in open, green cardboard punnets,
0:11:06 > 0:11:10and that bright red against the green plastic grass
0:11:10 > 0:11:14the greengrocers use was just so vivid and so bright.
0:11:14 > 0:11:16I was drawn to them like they were lollies, you know?
0:11:16 > 0:11:19Really beautiful. Right!
0:11:19 > 0:11:22When the oil's good and hot, pop in the cheese.
0:11:28 > 0:11:30Gently, gently, because I don't want them to colour too much.
0:11:30 > 0:11:33If you toss them about a bit too much in this oil as well,
0:11:33 > 0:11:36you're in danger of taking your crispy coating off.
0:11:36 > 0:11:38Can you see the colours turning golden?
0:11:39 > 0:11:41Ow! Look at those.
0:11:41 > 0:11:43Whoa, they are fabulous.
0:11:44 > 0:11:48I'm putting it with a little salad. A little drizzle of that dressing.
0:11:48 > 0:11:50And rather than having any leftovers
0:11:50 > 0:11:52I'm using the rest of the sauce for dunking.
0:11:52 > 0:11:54There you go.
0:11:54 > 0:11:57Crispy cheese. Raspberry sauce.
0:11:57 > 0:12:01Trendy little homemade salad.
0:12:08 > 0:12:11Right, this is all about proving the versatility of those
0:12:11 > 0:12:12beautiful raspberries.
0:12:12 > 0:12:15Right. Who could resist that?
0:12:18 > 0:12:20Oh, mate.
0:12:23 > 0:12:27That's a fantastic example of how fruit can be used in a savoury dish.
0:12:27 > 0:12:31The sweet sharpness of that raspberry is a perfect trailfinder
0:12:31 > 0:12:34for the salty tanginess that comes after.
0:12:34 > 0:12:37Cheese and raspberry. Who would have believed it until now?
0:12:44 > 0:12:47Raspberries may be delicious but they are not easy to grow.
0:12:47 > 0:12:48They are demanding,
0:12:48 > 0:12:50they are temperamental and they are high-maintenance.
0:12:50 > 0:12:55If you're a raspberry grower, let me tell you, it is a labour of love.
0:12:56 > 0:13:00A few miles from Blairgowrie is a young farmer who has that passion.
0:13:00 > 0:13:03You can spot the raspberry farms around here, can't you,
0:13:03 > 0:13:04with the polytunnels?
0:13:04 > 0:13:05Yeah. Yeah.
0:13:05 > 0:13:09'Rowan Marshall is a third generation producer and he knows
0:13:09 > 0:13:12'all about the difficulties of growing the innocent-looking fruit.'
0:13:12 > 0:13:14How many people are employed in the business?
0:13:14 > 0:13:15Full-time all year round 30,
0:13:15 > 0:13:18and then at picking time we'll go up to about 350.
0:13:18 > 0:13:20Wow, wow.
0:13:20 > 0:13:24'So Rowan grows raspberries on just 15% of his land,
0:13:24 > 0:13:30'but raspberries take up to 95% of his workforce.'
0:13:30 > 0:13:32We've got people working in fields, in rasps,
0:13:32 > 0:13:34every day bar two weeks at Christmas.
0:13:34 > 0:13:36It's very, very labour-intensive.
0:13:36 > 0:13:39I had absolutely no idea it was that labour-intensive.
0:13:39 > 0:13:42- Do you want to come and see them? - Have you got picking going on?
0:13:42 > 0:13:44- Yep, yep. Just down here. - Fantastic.
0:13:44 > 0:13:47'Rowan has to wait two years for a plant to mature and start fruiting.
0:13:47 > 0:13:51'Even then it only fruits for about seven weeks a year,
0:13:51 > 0:13:53'and the plant doesn't last forever.'
0:13:53 > 0:13:55So, two years, they do nothing at all.
0:13:55 > 0:13:57- They don't give any fruit at all? - Nothing.
0:13:57 > 0:14:00- And then they only give fruit for three years?- Yep.
0:14:00 > 0:14:02- For crying out loud. - It's quite an intensive system.
0:14:05 > 0:14:08Traditionally, most UK raspberries were processed into jam,
0:14:08 > 0:14:12but in recent years the UK market has been undercut
0:14:12 > 0:14:14by Eastern European growers.
0:14:15 > 0:14:18So farmers like Rowan have started concentrating
0:14:18 > 0:14:21on the more time-consuming and risky fresh-fruit trade.
0:14:21 > 0:14:27But to make their money they need a perfect and carefully picked berry.
0:14:27 > 0:14:30This is simple, right? You just take the ripe ones and pull 'em out.
0:14:30 > 0:14:33Yep. We've got punnets here for your good berries, which are fresh.
0:14:33 > 0:14:35They need to be nice and pink.
0:14:35 > 0:14:37I'm leaving a lot of raspberry on the...
0:14:37 > 0:14:40That berry will go for processing, because it's not a nice whole berry.
0:14:40 > 0:14:42These are the nice whole ones
0:14:42 > 0:14:44for the fresh market, and they're a bit pink,
0:14:44 > 0:14:46so they've got a bit of time to travel down to their destination.
0:14:46 > 0:14:50A three-day shelf life. Before they even get to the supermarket.
0:14:50 > 0:14:53'It's a delicate fruit to risk your business on
0:14:53 > 0:14:55'and when it comes to picking
0:14:55 > 0:14:58'you obviously need a safer pair of hands than mine.'
0:14:58 > 0:15:01- That's good enough to go to a whole berry, isn't it?- Yep. That's fine.
0:15:01 > 0:15:03I won't show you the bit where I ripped it there.
0:15:03 > 0:15:04That has to go for processing, then.
0:15:06 > 0:15:09- This explains to me why raspberries are a bit more expensive.- Yep.
0:15:09 > 0:15:11Because they've got to be a certain shape,
0:15:11 > 0:15:14a certain colour and, of course, there's an army of pickers.
0:15:14 > 0:15:15Yep. Yep.
0:15:15 > 0:15:18But it's not just the demands of the berry
0:15:18 > 0:15:20that blights the life of a raspberry farmer.
0:15:20 > 0:15:23They also have to contend with a destructive enemy
0:15:23 > 0:15:25lurking within the soil.
0:15:28 > 0:15:31From what I understand, raspberry production has been declining.
0:15:31 > 0:15:33Like, the heyday was in the 1980s.
0:15:33 > 0:15:34Yeah, it certainly was, yeah.
0:15:34 > 0:15:37The big problem is phytophthora, which is root rot,
0:15:37 > 0:15:40and it's a disease in the soil.
0:15:40 > 0:15:41What does phytophthora do?
0:15:41 > 0:15:45It kills the roots and the whole rasp dies off,
0:15:45 > 0:15:48and it spreads in the water, and it moves up the rail.
0:15:48 > 0:15:51You end up with a big hole in a nice field and it grows year on year.
0:15:51 > 0:15:53There are farms that don't grow rasps anymore.
0:15:53 > 0:15:56Within five miles of here there used to be at least six.
0:15:56 > 0:15:59It's in their soil and there's nothing they can do.
0:15:59 > 0:16:01So it's a serious plague that just spread like wildfire?
0:16:01 > 0:16:02Yeah, very much so.
0:16:02 > 0:16:06'Root rot has had a devastating effect on raspberry farmers.
0:16:06 > 0:16:09'Three out of every five of Rowan's raspberry fields
0:16:09 > 0:16:12'have disappeared in the last few years.'
0:16:12 > 0:16:15We've got maybe 56 acres this year that I think
0:16:15 > 0:16:18will be coming out because of it.
0:16:18 > 0:16:20It's just a disaster.
0:16:20 > 0:16:22And what will you do?
0:16:22 > 0:16:25Look for a new variety, and we're doing a lot of work
0:16:25 > 0:16:29looking for new varieties, but there's no cure just now.
0:16:29 > 0:16:30Oh.
0:16:30 > 0:16:32Not good.
0:16:33 > 0:16:35'But all is not lost.
0:16:35 > 0:16:39'There may still be hope for the British raspberry farmer.'
0:16:39 > 0:16:43What they need is a good, strong, healthy, disease-resistant
0:16:43 > 0:16:47raspberry plant and they are looking to science for the answer.
0:16:47 > 0:16:49I'm just outside Dundee at the James Hutton Institute,
0:16:49 > 0:16:52Europe's largest centre for environment and crop research.
0:16:54 > 0:16:57'Nigel Kirby is working with farmers like Rowan
0:16:57 > 0:16:59'on the next generation of raspberries.'
0:16:59 > 0:17:02This ground is contaminated with the fungus
0:17:02 > 0:17:04that causes raspberry root rot.
0:17:04 > 0:17:08Here we are, as part of our selection process of trying to develop
0:17:08 > 0:17:12varieties that are resistant to raspberry root rot.
0:17:12 > 0:17:15Here we've got five plant plots and you can see there's no new cane,
0:17:15 > 0:17:18or very little new cane coming up.
0:17:18 > 0:17:21However this is one of our new varieties here,
0:17:21 > 0:17:26which is out on commercial trials and you can see how well it's doing.
0:17:26 > 0:17:28That's amazing. That is really, really good news.
0:17:28 > 0:17:32So all we need this to do now is fruit like a maniac?
0:17:32 > 0:17:34Fruit like a maniac, and taste good as well.
0:17:34 > 0:17:38It can take 15 years to develop a new variety
0:17:38 > 0:17:40but they're working on that too.
0:17:40 > 0:17:45We've got some new tools of how we use genetics and molecular markers.
0:17:45 > 0:17:49Rather then putting something in a field and waiting to see
0:17:49 > 0:17:50whether it's going to survive,
0:17:50 > 0:17:53we're going to have, like, genetic finger printing
0:17:53 > 0:17:55and be able to make a finger print to see whether
0:17:55 > 0:17:59it's got the resistance built in, and that will speed up the process.
0:17:59 > 0:18:03'The scientists have already knocked five years off the time
0:18:03 > 0:18:05'it takes to develop a new variety.
0:18:05 > 0:18:08'A root-rot-resistant raspberry
0:18:08 > 0:18:10'could well be just around the corner.
0:18:10 > 0:18:15'But we all need to do our bit for the raspberry farmer too.'
0:18:15 > 0:18:18Look, it's just as easy to pop a raspberry into your mouth
0:18:18 > 0:18:19as it is a blueberry.
0:18:19 > 0:18:21Do not get sidetracked.
0:18:21 > 0:18:24Buy raspberries, and Scotland will say a great big thank you.
0:18:26 > 0:18:29I'm doing my bit for the raspberry's fortunes.
0:18:29 > 0:18:32I'm teaming it up with one of my favourite meats.
0:18:32 > 0:18:35The two things I love most in the world, apart from my children,
0:18:35 > 0:18:39are raspberries, as you've discovered, and roast lamb.
0:18:39 > 0:18:43So what I'm going to give you now is raspberry-marinated rack of lamb.
0:18:48 > 0:18:50I've chosen the raspberries with the lamb,
0:18:50 > 0:18:53because lamb's meat has actually got natural sweetness,
0:18:53 > 0:18:56and that raspberry enhances the sweetness of that lamb.
0:18:56 > 0:18:58It heightens the flavour.
0:18:58 > 0:19:00And if you think what we traditionally serve with
0:19:00 > 0:19:03roast lamb is mint sauce, that is like the raspberry.
0:19:03 > 0:19:05It's sharp and it's sweet.
0:19:05 > 0:19:08Right, let's get this underway. Marinade first.
0:19:10 > 0:19:13Start with vegetable stock, red wine vinegar then red wine.
0:19:14 > 0:19:18I'm also using in this marinade raspberry jam. I want sweetness.
0:19:19 > 0:19:22You know, chatting with Rowan, and actually seeing the love
0:19:22 > 0:19:25and care and the difficulty of growing these beauties,
0:19:25 > 0:19:28makes me completely re-evaluate them.
0:19:28 > 0:19:30Somebody really treasures these.
0:19:30 > 0:19:33Not as much as me.
0:19:33 > 0:19:36Oh! Cheers, Rowan!
0:19:42 > 0:19:45Once the marinade is smooth, quickly brown your lamb
0:19:45 > 0:19:46just to give it a bit of colour.
0:19:48 > 0:19:52I coach rugby, and if you stand out on a cold rugby pitch
0:19:52 > 0:19:54for a couple of hours on a Sunday, come home,
0:19:54 > 0:19:57and you smell lamb cooking with rosemary and raspberries,
0:19:57 > 0:20:01it's enough to send me absolutely delirious.
0:20:01 > 0:20:02I just cannot resist it.
0:20:02 > 0:20:07Look at that. That is a thing of absolute beauty.
0:20:09 > 0:20:11Once browned, take the lamb out the pan
0:20:11 > 0:20:13and prod it all over with a fork.
0:20:13 > 0:20:17I'm stabbing this, because we want that raspberry flavour
0:20:17 > 0:20:20to get in there and enhance the sweetness of this meat.
0:20:22 > 0:20:25Pour the marinade over the lamb.
0:20:25 > 0:20:27In the fridge for 12-24 hours.
0:20:30 > 0:20:32A raspberry-seeped bit of lamb.
0:20:32 > 0:20:34Look at the colour of the meat now.
0:20:34 > 0:20:37And then put this beautiful,
0:20:37 > 0:20:40raspberry-flavour-infused beasty in the oven.
0:20:43 > 0:20:45While your lamb is cooking, simmer your marinade
0:20:45 > 0:20:47to reduce and thicken it.
0:20:47 > 0:20:51That is just concentrated raspberry flavour
0:20:51 > 0:20:53sharpened with a little bit of wine,
0:20:53 > 0:20:56a little bit of vinegar.
0:20:56 > 0:20:59The reduced marinade is now the perfect sauce to go with your lamb.
0:21:00 > 0:21:04Rack of lamb, marinated in raspberries and raspberry sauce.
0:21:14 > 0:21:15Look at that.
0:21:15 > 0:21:17Look, look, look.
0:21:17 > 0:21:19The pink lamb against the pink of the sauce, the raspberries.
0:21:28 > 0:21:32Sweetness, and the sharpness you get from the natural fruit
0:21:32 > 0:21:34that is the glorious raspberry.
0:21:34 > 0:21:39Wonderful flavour to go with that beautiful sweet, moist lamb. Oh!
0:21:46 > 0:21:50So you must all be getting the raspberry message by now.
0:21:50 > 0:21:52But I've got yet another treat in store.
0:21:52 > 0:21:55I've heard of a man in Perthshire who is a real raspberry innovator.
0:21:55 > 0:21:57- Hi, Gregg. - David.
0:21:57 > 0:21:59Welcome to Scotland.
0:21:59 > 0:22:02'David Burberry has had a long love affair with the raspberry.
0:22:02 > 0:22:05'Originally a farmer, he was also a bit of a pioneer.'
0:22:05 > 0:22:08I was actually the first person
0:22:08 > 0:22:10to start growing protected fruit in Scotland.
0:22:10 > 0:22:14That's in polythene tunnels, and I started in 1990.
0:22:14 > 0:22:17This is now the way that most people grow soft fruit
0:22:17 > 0:22:18but I was the first to do it.
0:22:18 > 0:22:21But when he saw tough times ahead he left farming,
0:22:21 > 0:22:24and was soon producing raspberry award-winning products.
0:22:26 > 0:22:29The raspberry vinegar proved a real winner.
0:22:29 > 0:22:31What do you put its success down to?
0:22:31 > 0:22:33I think it's got a really nice balance.
0:22:33 > 0:22:37It's got this delicacy of the raspberry flavour,
0:22:37 > 0:22:40and that seems to work well with vinegar and, of course,
0:22:40 > 0:22:44a vinegar then cuts through an oil in the sense of making a dressing.
0:22:44 > 0:22:47I think that's really the essence of it.
0:22:47 > 0:22:50'It all begins with a pot and some raspberries.'
0:22:51 > 0:22:53That smell is delightful.
0:22:53 > 0:22:57'First David cooks down the raspberries and then strains them.'
0:22:57 > 0:22:59We're now going to add it back into the pot.
0:22:59 > 0:23:04A set amount, according to my recipe, Gregg, which I'm not
0:23:04 > 0:23:07necessarily going to tell you this afternoon.
0:23:07 > 0:23:09I understand.
0:23:11 > 0:23:12Two jugs.
0:23:12 > 0:23:16'I can see that David's secret recipe does include sugar and vinegars.'
0:23:16 > 0:23:20The exact proportions of that I'm keeping top-secret,
0:23:20 > 0:23:22as you can see.
0:23:23 > 0:23:25It's not really that secret.
0:23:25 > 0:23:28You've got a measuring jug in a pan.
0:23:28 > 0:23:30You don't have to be the great Sherlock Holmes himself.
0:23:30 > 0:23:35I was hoping you wouldn't notice that, Gregg.
0:23:35 > 0:23:37- But thanks anyway. - I'll put the lid on.
0:23:37 > 0:23:42How many different goes at it did you have until you perfected it?
0:23:42 > 0:23:45Well, I think it was more my wife who had a lot of different
0:23:45 > 0:23:48goes at it, and she was the one that got it right.
0:23:48 > 0:23:53And I've rather stuck to what she learnt along that process.
0:23:53 > 0:23:56Your wife had lots of goes at it, and she got it right.
0:23:56 > 0:23:58I've had a go at lots of wives and never got it right.
0:23:58 > 0:24:01DAVID LAUGHS
0:24:01 > 0:24:03Indeed!
0:24:03 > 0:24:06- There's a certain irony there, you understand?- There is.
0:24:08 > 0:24:12What else could you use it for apart from a dressing?
0:24:12 > 0:24:14I've got some different things for you to try it with over here.
0:24:14 > 0:24:16We've got Yorkshire puddings.
0:24:16 > 0:24:20If we're doing a raspberry tasting, why have I got a Yorkshire pudding?
0:24:20 > 0:24:23Yorkshire puddings were not traditionally eaten
0:24:23 > 0:24:26with the roast beef for your Sunday lunch.
0:24:26 > 0:24:30They were actually a dessert, and because they were cooked in dripping
0:24:30 > 0:24:34raspberry vinegar worked very well with them.
0:24:34 > 0:24:38- Because the vinegar is sharp and cuts through the fat.- Exactly.
0:24:38 > 0:24:41I'm going to take some convincing. Raspberries on Yorkshire pudding.
0:24:45 > 0:24:47HE LAUGHS
0:24:47 > 0:24:49Yeah, OK.
0:24:49 > 0:24:50Do you think that worked?
0:24:50 > 0:24:53- That's amazing. Delicious. - Good.
0:24:53 > 0:24:56'To wash it down, David suggests a spritzer.'
0:24:56 > 0:24:59So now I'm going to drink vinegar and water?
0:24:59 > 0:25:00What next? Am I going to inhale it?
0:25:00 > 0:25:02We're not going to inhale it.
0:25:02 > 0:25:05Gregg, let me give you that.
0:25:05 > 0:25:06Cheers.
0:25:11 > 0:25:13- Yum.- That is better than you'd think, isn't it?
0:25:13 > 0:25:17That is yum! But, mate, that is screaming out for a shot of vodka.
0:25:17 > 0:25:18HE LAUGHS
0:25:18 > 0:25:21'Crikey. The raspberry is just so, well, adaptable.
0:25:21 > 0:25:25'And then David starts putting it on ice cream.'
0:25:25 > 0:25:28Oh, mate. Heaven.
0:25:28 > 0:25:31I've never really been a fan of taking something as beautiful as a raspberry
0:25:31 > 0:25:34and messing around with it, but when you can enhance it and make something
0:25:34 > 0:25:38very, very different without spoiling it, I think that's something quite special.
0:25:39 > 0:25:42It's been a mad raspberry adventure, and to finish up
0:25:42 > 0:25:47I'm going to do what I do best and indulge my very sweet tooth.
0:25:47 > 0:25:50Up to now I've just been really keen to show you different ways
0:25:50 > 0:25:52to use raspberries, but right now I'm going to use them
0:25:52 > 0:25:55in their best-ever way, which is dessert.
0:25:55 > 0:25:58I'm about to make you an amazing raspberry pavlova.
0:26:03 > 0:26:06Let me show you something. All of us are in love with
0:26:06 > 0:26:08the deep red of the raspberry, but look at these little beauties.
0:26:08 > 0:26:12The yellow raspberry. They taste exactly the same. Just as sweet.
0:26:12 > 0:26:16The yellow raspberry is cultivated to just give a point of difference.
0:26:16 > 0:26:19For chefs or cooks that want to create something special.
0:26:19 > 0:26:21Something very pretty.
0:26:21 > 0:26:25The first thing we're going to make for our raspberry pavlova is actually the coulis.
0:26:25 > 0:26:26Raspberry coulis.
0:26:26 > 0:26:28Simply cook down the raspberries
0:26:28 > 0:26:30with some icing sugar in their own juices.
0:26:35 > 0:26:37Right.
0:26:37 > 0:26:41No liquid added to that at all.
0:26:41 > 0:26:46That is purely coming out of these wonderful fruits.
0:26:46 > 0:26:49We're going to add cream to our meringue, our pavlova
0:26:49 > 0:26:50when we've made it.
0:26:50 > 0:26:54We want the coulis cold. We don't want it cooking the cream.
0:26:54 > 0:26:55Stick it in the fridge.
0:26:55 > 0:26:58For your meringue base, whisk four egg whites
0:26:58 > 0:27:02and slowly add caster sugar, and then a splash of vanilla essence.
0:27:02 > 0:27:04I was thinking about David and that extraordinary raspberry vinegar.
0:27:04 > 0:27:07You know, that's just another example of how versatile
0:27:07 > 0:27:11raspberries are, the way he's bottled that sharp sweetness
0:27:11 > 0:27:13and the way it can be used in so many ways.
0:27:13 > 0:27:15That is the essence of the British raspberry.
0:27:20 > 0:27:22Look, look, look, look, look, look. See?
0:27:25 > 0:27:27That's how stiff it is.
0:27:27 > 0:27:31Draw yourself a circle on parchment, OK,
0:27:31 > 0:27:33and then spread it out to the edges of your circle.
0:27:36 > 0:27:41Meringue and raspberries is a wonderful classic combination,
0:27:41 > 0:27:45because the meringue is so sweet and the raspberries are so sharp
0:27:45 > 0:27:47and they just counter each other brilliantly.
0:27:50 > 0:27:53This is one of my favourite desserts in the world to make.
0:27:55 > 0:27:59Cook the meringue on a low heat until crisp on the outside
0:27:59 > 0:28:01and soft on the inside, and allow to cool.
0:28:01 > 0:28:03That's what it should finish like. Now, careful.
0:28:03 > 0:28:06Because this is so delicate that, when you move it, it will crack.
0:28:06 > 0:28:09Then cover with whipped cream and decorate with fresh raspberries.
0:28:09 > 0:28:12I know at home you just want to dip your spoons in, don't you?
0:28:12 > 0:28:15I could. I could just take my shirt off and dive straight into this.
0:28:15 > 0:28:20We are going to place them beautifully around the outside.
0:28:20 > 0:28:24Can I urge you, please don't wash your raspberries.
0:28:24 > 0:28:29They are far, far too delicate to be scrubbed or soaked with water.
0:28:29 > 0:28:31All right? Don't wash them at all. Ever.
0:28:31 > 0:28:35I've been dealing with fruit and veg since the mid '80s.
0:28:35 > 0:28:39I had my own first ever fruit and veg firm in October '89.
0:28:39 > 0:28:42Gregg the Veg, the London chefs know me as.
0:28:42 > 0:28:45And I've always taken great pride in getting the best produce I can
0:28:45 > 0:28:47out to the chefs.
0:28:47 > 0:28:51This is why I've got so much empathy with these producers,
0:28:51 > 0:28:54who have real passion, real desire to get the best possible fruit
0:28:54 > 0:28:56out to our shops.
0:28:56 > 0:29:00I understand that. Truly understand that.
0:29:00 > 0:29:04Now we're going to finish this with our beautifully chilled,
0:29:04 > 0:29:05sweet and fruit coulis.
0:29:05 > 0:29:07Look at that, look.
0:29:07 > 0:29:11While I know I might not win any Michelin stars with this,
0:29:11 > 0:29:13this is 100% pure raspberry indulgence.
0:29:16 > 0:29:18Look at that.
0:29:18 > 0:29:21I give you the British raspberry pavlova.
0:29:21 > 0:29:23Get your spoons out.
0:29:32 > 0:29:34Look at that. Ah! Ah!
0:29:34 > 0:29:35Look!
0:29:37 > 0:29:40Come on, have you ever seen anything as beautiful?
0:29:40 > 0:29:44Look. The British raspberry shown off to its absolute best.
0:29:54 > 0:29:55That is beyond words.
0:29:55 > 0:29:59You can't get flavours that taste as good as this.
0:30:00 > 0:30:04That, my friends, is the beauty of our British raspberries.
0:30:10 > 0:30:13Absolutely no doubt whatsoever in my mind.
0:30:13 > 0:30:16The best raspberries in the world are ours. The British raspberry.
0:30:16 > 0:30:18Come on, Britain!
0:30:18 > 0:30:22Get yourself an extra helping of this unique divine fruit,
0:30:22 > 0:30:24the British raspberry.
0:30:26 > 0:30:28Next up, another impassioned chef
0:30:28 > 0:30:31fighting to revive a classic British ingredient.
0:30:40 > 0:30:45Last series, I told you about the glories of the great British garlic,
0:30:45 > 0:30:47and, boy, did you rise to the occasion.
0:30:47 > 0:30:50But this time I've really got my work cut out.
0:30:52 > 0:30:56The truth is that this particular ingredient has been
0:30:56 > 0:31:00hopping in and out of our pots for hundreds of years.
0:31:00 > 0:31:04Although nowadays it's more thought of as a cuddly pet.
0:31:07 > 0:31:10I'm determined to put rabbit back into your cooking pots
0:31:10 > 0:31:14and when have I, Clarissa Dickson Wright, ever seen you wrong?
0:31:15 > 0:31:19'During World War II, the British bunny helped feed a whole nation
0:31:19 > 0:31:23'but nowadays we recoil at the mere thought of it.
0:31:23 > 0:31:27'In the UK, wild rabbits wreak havoc on our farmland
0:31:27 > 0:31:29'and have to be controlled.
0:31:29 > 0:31:32'I want to get those rabbits back onto our plates,
0:31:32 > 0:31:35'and to convince you I'll be challenging your misconceptions.'
0:31:35 > 0:31:38All right. You don't have to look at it.
0:31:38 > 0:31:40Put it away. It's such a shame.
0:31:40 > 0:31:42'Taking my crusade to the next generation.'
0:31:42 > 0:31:46Students of Ruskin University, come to the refectory
0:31:46 > 0:31:49and try our delicious rabbit Wellingtons
0:31:49 > 0:31:51and rabbit sausage rolls.
0:31:52 > 0:31:55'And in the revival kitchen
0:31:55 > 0:31:58'I'll be proving that nothing tastes better than rabbit.'
0:31:58 > 0:32:02I don't think we have anything one half as good as that these days.
0:32:09 > 0:32:12I was born just after World War II,
0:32:12 > 0:32:16and during the Second World War rabbit was one of the staples.
0:32:16 > 0:32:21The first time I remember eating rabbit was the occasion
0:32:21 > 0:32:26when my brother and I ferreted one and I took it home so proudly
0:32:26 > 0:32:30and we ate it, and it just tasted wonderful.
0:32:30 > 0:32:33I have been cooking with rabbit all my life, and I absolutely love it.
0:32:33 > 0:32:37Up until the 1950s, rabbit was a British staple
0:32:37 > 0:32:40and as familiar as pork and beef.
0:32:41 > 0:32:43But in 1953 everything changed,
0:32:43 > 0:32:47when myxomatosis, a devastating virus,
0:32:47 > 0:32:50wiped out 99% of Britain's wild rabbits.
0:32:52 > 0:32:55Even though myxomatosis is no longer a widespread threat,
0:32:55 > 0:32:59and rabbits are readily available, you're still not buying it.
0:33:01 > 0:33:04And I'm determined to find out why that is,
0:33:04 > 0:33:06and why you've given up eating it.
0:33:06 > 0:33:10'In the past, it was common to buy your rabbit in the market
0:33:10 > 0:33:13'and carry it home for that night's supper.'
0:33:13 > 0:33:15- Do you eat rabbit? - Very rarely.
0:33:15 > 0:33:17Why don't you eat it any more?
0:33:17 > 0:33:20Nowadays, it has a very bad record.
0:33:21 > 0:33:23- What? Since the myxo?- Yes.
0:33:23 > 0:33:26- All right, you don't have to look at it.- Take it away. It's such a shame.
0:33:26 > 0:33:29- Why? - It's an animal. It's a soul.
0:33:29 > 0:33:31It's a living being.
0:33:31 > 0:33:33Well, I wouldn't mind if somebody ate me.
0:33:33 > 0:33:36I couldn't possibly. Oh, no. Ah, it's such a shame. I can't look.
0:33:36 > 0:33:40- I wouldn't eat rabbit now, because it seems awful to eat it now.- Why?
0:33:40 > 0:33:42I don't know. I just don't.
0:33:42 > 0:33:44When I was a little girl, it was something you ate
0:33:44 > 0:33:47and didn't ask questions about.
0:33:47 > 0:33:51The opinion I'm finding is that people are getting awfully squeamish in this day and age.
0:33:51 > 0:33:55But I think that people of my generation have probably been put off by the myxo.
0:33:55 > 0:33:59'Maybe it's time to canvass the younger generation.'
0:33:59 > 0:34:02- Would you eat it if you had the opportunity?- Yeah, I would.
0:34:02 > 0:34:05- Would you? - I've eaten it before, I think.
0:34:05 > 0:34:08Excellent. There you are. Well, you'll have to cook it for him.
0:34:08 > 0:34:11I've never been served it, but I don't think I would eat it
0:34:11 > 0:34:12if I were served it.
0:34:12 > 0:34:17Is it the sort of fluffy bunny image that stops you eating it?
0:34:17 > 0:34:19You know, "I wouldn't eat a household pet"?
0:34:19 > 0:34:22That would definitely be the reason for my initial reaction.
0:34:22 > 0:34:24As I suspected,
0:34:24 > 0:34:28most people just are overly sentimental and soppy,
0:34:28 > 0:34:31and think of rabbits as sweet little pets
0:34:31 > 0:34:34and have never even tried eating them.
0:34:36 > 0:34:41'We need to get over these ridiculous prejudices about eating
0:34:41 > 0:34:43'this wonderfully tasty meat.
0:34:43 > 0:34:46'So I'm going to start by showing you how easy it is to cook with,
0:34:46 > 0:34:49'and aren't you in for a treat?'
0:34:49 > 0:34:53For this dish, I'm going to make a rabbit casserole.
0:34:55 > 0:35:00This recipe will cost you about £5 and will easily feed a whole family.
0:35:00 > 0:35:04I guarantee even your novice cook out there
0:35:04 > 0:35:06will have no trouble making it.
0:35:06 > 0:35:09So even if you're just a rabbit virgin
0:35:09 > 0:35:11this is a very good place to start.
0:35:11 > 0:35:14It's almost impossible to go wrong.
0:35:15 > 0:35:17I'm using a whole rabbit, which you can
0:35:17 > 0:35:23get from your butcher's for as little as £1, an absolute bargain.
0:35:23 > 0:35:28If you're one of those people who goes on about wild and free
0:35:28 > 0:35:32and eating organically, you don't get much better than rabbit.
0:35:32 > 0:35:34I'm just going to show you how to joint a rabbit
0:35:34 > 0:35:37because this is something you will need to know
0:35:37 > 0:35:39because this is how you will buy your rabbit
0:35:39 > 0:35:42from a butcher's or a market stall.
0:35:42 > 0:35:44You want to take the legs off,
0:35:44 > 0:35:47and it's a bit like cutting a chicken into joints.
0:35:48 > 0:35:51The idea of jointing a rabbit puts a lot of people off,
0:35:51 > 0:35:53but it's very straightforward.
0:35:53 > 0:35:55No worse than dealing with a chicken.
0:35:58 > 0:36:02Now, you want to cut through what is the loin of the rabbit.
0:36:02 > 0:36:05The loin is the equivalent of a breast on a chicken.
0:36:05 > 0:36:09It's not as plump, but, believe me, it's far more delicious.
0:36:09 > 0:36:12That's probably the best bit of the rabbit.
0:36:12 > 0:36:17And then you're left with the saddle and you just want to cut it across.
0:36:18 > 0:36:20If you think this looks grisly,
0:36:20 > 0:36:24all I can say to you really is, don't be so ridiculous.
0:36:24 > 0:36:27You know, if you're going to eat it, you ought to be able to cut it up.
0:36:28 > 0:36:30Isn't that easy?
0:36:30 > 0:36:34Once I have my cuts, I'm ready to prepare my casserole.
0:36:34 > 0:36:38Rabbit doesn't have a huge amount of intrinsic flavour.
0:36:38 > 0:36:40People are nervous of rabbit
0:36:40 > 0:36:44because they're afraid that it'll taste too gamey.
0:36:44 > 0:36:48In fact, rather like chicken, it needs flavours adding to it.
0:36:48 > 0:36:51So I'm going to marinate the rabbit pieces now.
0:36:53 > 0:36:55I'm using a good splash of white wine,
0:36:55 > 0:36:59some olive oil and lemon juice, garlic, a sprig of fresh rosemary
0:36:59 > 0:37:03and a few bay leaves and, finally, some chopped onion and celery.
0:37:04 > 0:37:08I'm just going to mix it around so that it all has a chance to mellow.
0:37:10 > 0:37:14It then goes into the fridge overnight, allowing the wonderful
0:37:14 > 0:37:18fresh flavours to work their magic.
0:37:18 > 0:37:20This one's already prepped.
0:37:20 > 0:37:22Now, there's a lovely smell from this marinade.
0:37:22 > 0:37:26The smell of the herbs, the lemon juice, the wine.
0:37:26 > 0:37:28I take out and dry off the rabbit
0:37:28 > 0:37:32before dusting it in seasoned flour.
0:37:32 > 0:37:35You can add a bit of dried mustard if you want, or cayenne pepper.
0:37:35 > 0:37:38Anything you feel like, really.
0:37:38 > 0:37:42Then gently fry the meat until golden brown to seal in the flavours
0:37:42 > 0:37:47before adding the remainder of the marinade and the seasoning.
0:37:48 > 0:37:51It's smelling absolutely lovely.
0:37:51 > 0:37:53I'm just going to put this in the oven now for an hour
0:37:53 > 0:37:55or possibly more.
0:38:03 > 0:38:08Once it's ready, a gastronomic family feast awaits.
0:38:08 > 0:38:10Am I not a woman of my word?
0:38:11 > 0:38:14Perfect, and what could be simpler than that?
0:38:19 > 0:38:21Now, don't tell me you can't cook this.
0:38:21 > 0:38:25My wonderfully warming and scrumptious rabbit casserole.
0:38:28 > 0:38:30Really delicious.
0:38:30 > 0:38:33If you've ever believed me before, believe me now.
0:38:33 > 0:38:35Rabbit is what you want to eat.
0:38:42 > 0:38:45We might be able to buy rabbit for £1,
0:38:45 > 0:38:49but centuries ago it was a food only the wealthy could enjoy.
0:38:49 > 0:38:52I've come to Thetford Priory to meet Tom Williamson,
0:38:52 > 0:38:54a professor of history,
0:38:54 > 0:38:57to learn more about the pedigree of the rabbit.
0:38:57 > 0:39:00- Welcome to sunny Norfolk. - I know, bliss, isn't it?
0:39:00 > 0:39:04Sitting on a rather hard flint wall with you under a brolly.
0:39:04 > 0:39:06What could be better in life, really?
0:39:06 > 0:39:09So why are we sitting here in the rain
0:39:09 > 0:39:11in the remains of this magnificent priory?
0:39:15 > 0:39:18We are here because the Prior of Thetford was one of the big
0:39:18 > 0:39:23ecclesiastical land owners, who had a large warren
0:39:23 > 0:39:26on the surrounding heaths, on the neighbouring heaths.
0:39:27 > 0:39:30'Thetford Priory was home to the Benedictine Monks,
0:39:30 > 0:39:33'and dates back almost 1,000 years.
0:39:33 > 0:39:37'In medieval times, the monks started farming rabbits
0:39:37 > 0:39:38'for their fur and meat.
0:39:38 > 0:39:42'The land surrounding the priory was full of warrens teeming
0:39:42 > 0:39:44'with thousands of rabbits.'
0:39:45 > 0:39:47Who would have eaten rabbit?
0:39:47 > 0:39:49Oh, it's a posh food. Rich people eat it.
0:39:49 > 0:39:52Great landowners,
0:39:52 > 0:39:54great ecclesiastical people, like the Prior.
0:39:55 > 0:39:58It's something you would have had at a feast.
0:39:58 > 0:40:01But I'm going to take you somewhere much, much more interesting
0:40:01 > 0:40:03than this Priory and that's the warren lodge.
0:40:03 > 0:40:08'Rabbit meat was so prized, it was served in royal households
0:40:08 > 0:40:10'and lodges like this one
0:40:10 > 0:40:14'were built to defend the valuable rabbit warrens against attack.'
0:40:14 > 0:40:16So here it is.
0:40:16 > 0:40:18Isn't it fun? Gosh, it's fantastic!
0:40:18 > 0:40:22So from here you would have seen poachers, predators of the rabbits.
0:40:22 > 0:40:25You'd be able to keep an eye on the whole thing from the roof,
0:40:25 > 0:40:27there would be a parapet to look out.
0:40:27 > 0:40:32Yeah, so you say they were valuable. I mean, how valuable?
0:40:32 > 0:40:35Well, if you were a labourer or a peasant you'd have to work
0:40:35 > 0:40:37several days to be able to afford a rabbit.
0:40:37 > 0:40:38They are expensive things.
0:40:38 > 0:40:41It's such a fantastic statement as to how important
0:40:41 > 0:40:44rabbits are in the medieval world.
0:40:44 > 0:40:46So can one go in?
0:40:46 > 0:40:48Well, come and have a look.
0:40:48 > 0:40:49The warreners lived in the lodge
0:40:49 > 0:40:52so that they could protect the rabbits day and night.
0:40:52 > 0:40:54It was built like a mini fortress.
0:40:54 > 0:40:58Firstly, thickness of the walls. Massively thick.
0:40:58 > 0:41:01- But look at that.- Good Lord.
0:41:01 > 0:41:05That is either for pouring hot water, oil,
0:41:05 > 0:41:07anything obnoxious on an attacker.
0:41:07 > 0:41:09That's what people often say.
0:41:09 > 0:41:14Or probably it's really for pouring water down, because the door is here.
0:41:14 > 0:41:18The way of getting into a building like this is to burn the door down.
0:41:18 > 0:41:19Of course, yes.
0:41:19 > 0:41:21And that's what you want to stop at all costs
0:41:21 > 0:41:23- but that shows serious defensive intention.- Yeah.
0:41:23 > 0:41:26And then, coming in, we can't get far in.
0:41:26 > 0:41:29The other thing that you can see here is the ground-floor windows
0:41:29 > 0:41:34- that are these narrow slitty things which you can fire out of.- Yeah.
0:41:34 > 0:41:36And the upper-floor ones are generally bigger.
0:41:36 > 0:41:40I'd quite happily live here. Get the fireplace going.
0:41:40 > 0:41:41Get the warren going again.
0:41:41 > 0:41:44Get the warren going again. That would be good.
0:41:44 > 0:41:45Cook up some rabbit.
0:41:45 > 0:41:49'Over time, rabbit fur and meat became less valuable commodities
0:41:49 > 0:41:52'and the practice of warrening died out.
0:41:52 > 0:41:55'As rabbits started populating the wild,
0:41:55 > 0:41:57'rabbit became a food of the poor
0:41:57 > 0:42:01'and cemented itself as a staple on British plates.'
0:42:01 > 0:42:03It's remarkable, isn't it?
0:42:03 > 0:42:06All this effort to preserve the rabbit,
0:42:06 > 0:42:08all this money involved in rabbits
0:42:08 > 0:42:12and now we just throw them away in landfill sites
0:42:12 > 0:42:16or regard them as some sort of Walt Disney cuddly pet.
0:42:16 > 0:42:19'The image of cute fluffy bunnies is all well and good
0:42:19 > 0:42:23'but in reality they're destructive countryside pests
0:42:23 > 0:42:26'which breed incredibly fast.
0:42:26 > 0:42:30'The British rabbit population is at its highest since 1950
0:42:30 > 0:42:33'and I've come down the road to meet Simon Whitehead,
0:42:33 > 0:42:36'a specialist in traditional rabbit control.'
0:42:36 > 0:42:37Well, this is the rabbit damage.
0:42:37 > 0:42:40You can see it's a typical half-moon shape.
0:42:40 > 0:42:44They grow wheat on this every year and that's what they're damaging.
0:42:44 > 0:42:47You know, it can run up to many thousands of pounds
0:42:47 > 0:42:49and if left then they're going to breed
0:42:49 > 0:42:51and become a worse problem.
0:42:51 > 0:42:53- Hello.- Hello, Clarissa.
0:42:53 > 0:42:58'For over 25 years Simon has been employed by East Anglian farmers
0:42:58 > 0:43:01'to help control the rabbits on their lands.'
0:43:01 > 0:43:05All over East Anglia the rabbits have had a good thrive and breed
0:43:05 > 0:43:06and targeting the same crops.
0:43:06 > 0:43:09They do say every rabbit's a fiver worth of damage.
0:43:09 > 0:43:11So if you're a farmer working on the edge of your balance sheet
0:43:11 > 0:43:14with your yields, the last thing you want to do
0:43:14 > 0:43:17is see 20 or 30 of these brown little bodies going out onto that field
0:43:17 > 0:43:21and doing them chisel teeth and causing a lot of damage.
0:43:21 > 0:43:23'It's estimated rabbits inflict
0:43:23 > 0:43:26'over £100 million worth of damage each year.
0:43:26 > 0:43:29'They destroy grass boundaries and railway verges
0:43:29 > 0:43:32'with their burrows and eat precious crops.'
0:43:32 > 0:43:35I mean, how much, just from the crop point of view,
0:43:35 > 0:43:37will a rabbit get through in the course of...?
0:43:37 > 0:43:40Well, a rabbit will eat a third of its weight in greens
0:43:40 > 0:43:42and that's in a day.
0:43:42 > 0:43:44What methods do you use?
0:43:44 > 0:43:47Well, we've got my favourite that I'm known for is my ferreting.
0:43:47 > 0:43:50- Yes.- I just love ferreting, you know.
0:43:50 > 0:43:55And in here I have me three little albino jewel ferrets
0:43:55 > 0:43:57what I've been working today so.
0:43:57 > 0:44:01- Good girls. - These are the things that do the job.
0:44:01 > 0:44:02Oh, absolutely.
0:44:02 > 0:44:06'Simon dispatches the rabbits in an approved humane manner
0:44:06 > 0:44:10'and also uses drop boxes as a way of catching them.'
0:44:10 > 0:44:12The passage is here.
0:44:12 > 0:44:14We've got a little tunnel coming through the fence
0:44:14 > 0:44:18to the other side and underneath the tunnel is a trap door.
0:44:18 > 0:44:22Falls in and then his friend comes and joins him
0:44:22 > 0:44:24and that's how they work.
0:44:24 > 0:44:28It's a tilt trap. Very simple yet very, very effective.
0:44:28 > 0:44:33'Each year thousands of dead rabbits like these end up going to waste.
0:44:33 > 0:44:34'Some in landfill sites.
0:44:34 > 0:44:38'Simon, though, ensures all his rabbits end up back in the food chain.'
0:44:38 > 0:44:41- What do you do with them? - The butchers are now taking them.
0:44:41 > 0:44:44The restaurants are taking the rabbits
0:44:44 > 0:44:46and if I have to they then go to the game dealer.
0:44:46 > 0:44:49What's your favourite way of eating rabbit?
0:44:49 > 0:44:50I'm a burger man.
0:44:50 > 0:44:54A bunny burger, black pudding, lettuce, sesame seed bap,
0:44:54 > 0:44:56plenty of red sauce.
0:44:56 > 0:45:01But I'm a pie fan as well. Loads of gravy in there. Delicious.
0:45:01 > 0:45:04'There's no denying rabbits are a pest
0:45:04 > 0:45:07'and farmers need to control them, but what I find shocking
0:45:07 > 0:45:10'is that this delicious meat mostly goes to waste
0:45:10 > 0:45:12'because we won't eat it.
0:45:12 > 0:45:14'This needs to change!
0:45:14 > 0:45:18'In honour of Simon I'm going to rustle up his favourite dish,
0:45:18 > 0:45:23'which will open your eyes to the possibilities of rabbit,
0:45:23 > 0:45:25'and this dish is fit for a king.
0:45:25 > 0:45:27'Well, Elizabeth I to be precise.'
0:45:27 > 0:45:29I've picked a very historical recipe,
0:45:29 > 0:45:32which is Elizabethan rabbit pie.
0:45:37 > 0:45:38The Elizabethans loved rabbit.
0:45:38 > 0:45:43They did really interesting things with it and, quite honestly,
0:45:43 > 0:45:47if it was good enough for the elegant, sophisticated Elizabethans,
0:45:47 > 0:45:49I'm sure it's good enough for you.
0:45:49 > 0:45:53I'm going to take the meat off the bones.
0:45:53 > 0:45:55You don't even have to be terribly careful about it.
0:45:55 > 0:45:58I often make this pie when I have friends for supper.
0:45:58 > 0:46:04It goes down a storm and helps convert people to my rabbit cause.
0:46:04 > 0:46:05Right. There we are.
0:46:06 > 0:46:10To begin I take some rabbit fillets and dust in seasoned flour,
0:46:10 > 0:46:15just as you would for an escalope of pork or chicken.
0:46:15 > 0:46:17When I was at school they used to serve you rabbit
0:46:17 > 0:46:21and say it was chicken because in those days chicken was
0:46:21 > 0:46:24the expensive option and there was lots of rabbit about.
0:46:24 > 0:46:27It was very difficult to tell really.
0:46:27 > 0:46:29Nowadays it's quite easy to tell
0:46:29 > 0:46:32because the rabbit has a lot more flavour.
0:46:32 > 0:46:34As you'll find out when you tuck into this pie.
0:46:34 > 0:46:36Gently fry the meat in butter.
0:46:36 > 0:46:40And so there we are. The rabbit is now browned beautifully.
0:46:40 > 0:46:44Before adding chopped onion and carrots,
0:46:44 > 0:46:48artichoke hearts, apple and raisins. And finally some orange.
0:46:48 > 0:46:53You find a lot of citrus, orange and lemon in Elizabethan recipes.
0:46:53 > 0:46:57I finish by adding stock and a large splash of red wine
0:46:57 > 0:47:00before leaving to simmer for two hours
0:47:00 > 0:47:04to amalgamate all the wonderful flavours.
0:47:04 > 0:47:07When it is cooked put it into a pie dish.
0:47:07 > 0:47:11Doesn't that look appetising, and it smells appetising too.
0:47:11 > 0:47:16Lastly I add a few hard boiled eggs, which the Elizabethans loved.
0:47:16 > 0:47:18They taste fantastic with rabbit.
0:47:18 > 0:47:22For those of you are members of the fluffy bunny brigade,
0:47:22 > 0:47:25who oppose the eating of rabbit,
0:47:25 > 0:47:30I simply find it incomprehensible why you would want to not eat
0:47:30 > 0:47:37this delicious, healthy, versatile meat.
0:47:37 > 0:47:43Cover with a simple short crust pastry. What a treat.
0:47:43 > 0:47:44Perfect for any occasion.
0:47:47 > 0:47:50Just wash it with a bit of egg wash
0:47:50 > 0:47:54so that you get a nice colour to the pastry when it's cooked.
0:47:54 > 0:47:55There we are.
0:47:55 > 0:47:58All you have to do is put that into the oven and bake it
0:47:58 > 0:48:01until the pastry is cooked.
0:48:05 > 0:48:07After 40 minutes a feast awaits.
0:48:07 > 0:48:13Those Elizabethans certainly knew how to make a good pie. There.
0:48:13 > 0:48:16I don't think we have anything one half as good as that these days.
0:48:16 > 0:48:21My delicious Elizabethan rabbit pie.
0:48:21 > 0:48:24If this doesn't have your family hopping round the dinner table
0:48:24 > 0:48:26I don't know what will.
0:48:26 > 0:48:29Mmmm. It smells truly delicious.
0:48:33 > 0:48:37Such a lovely combination of flavours and the richness
0:48:37 > 0:48:43of the rabbit cooked in the butter is quite noticeably different.
0:48:43 > 0:48:47I can't understand why people will eat any other type of meat
0:48:47 > 0:48:51and yet scorn the humble inexpensive rabbit.
0:48:55 > 0:48:59If I'm going to convince the nation we should be eating rabbit
0:48:59 > 0:49:02then there's only one thing for it.
0:49:02 > 0:49:04To get out there and serve it.
0:49:04 > 0:49:08And where better to start, I ask myself, than with the young?
0:49:08 > 0:49:14Students. And what do students like best in all the world? Food.
0:49:16 > 0:49:20I'm in Cambridge, home to 50,000 students.
0:49:20 > 0:49:24In the early 1700s rabbit was often served to the hungry scholars.
0:49:24 > 0:49:29These days most students prefer tucking into burgers and chips.
0:49:29 > 0:49:33So at Anglia Ruskin University I want to win over
0:49:33 > 0:49:36a new generation to my rabbit cause.
0:49:36 > 0:49:38Right, this should do. Like that.
0:49:42 > 0:49:45I've asked for help from charcutier Marc Frederic.
0:49:45 > 0:49:49Marc makes the most deliciously tasty rabbit Wellington
0:49:49 > 0:49:53and rabbit pies, but how will they be received?
0:49:54 > 0:49:56If they are going to resist this
0:49:56 > 0:50:00then one despairs of the youth of the British nation.
0:50:00 > 0:50:03Yummy! Yummy! We will convert the nation.
0:50:03 > 0:50:07# Porum, porum, porum, popum, popum... #
0:50:07 > 0:50:10'I remember being a young student.
0:50:10 > 0:50:12'We had bright inquisitive brains,
0:50:12 > 0:50:16'so I'm confident that I can win over the broad minds here.'
0:50:16 > 0:50:20Oh, great. I can see the fluffy bunny brigade is here.
0:50:20 > 0:50:25"Great to see the university is using a celebrity to endorse murder.
0:50:25 > 0:50:26"Meat is murder."
0:50:26 > 0:50:29'Maybe I've bitten off more than I can chew.
0:50:29 > 0:50:32'We're setting up our rabbit wares in the refectory
0:50:32 > 0:50:35'just in time to catch the lunchtime rush.'
0:50:35 > 0:50:39You shouldn't be eating that. You should be trying the rabbit.
0:50:39 > 0:50:42Can we tempt you to some rabbit?
0:50:42 > 0:50:44Can we tempt you for today's lunch?
0:50:44 > 0:50:45No.
0:50:45 > 0:50:47Why not?
0:50:47 > 0:50:51- I'm a vegetarian.- Oh! - THEY LAUGH
0:50:52 > 0:50:56'30 minutes in and I haven't sold one.
0:50:56 > 0:50:59'Maybe some samples will help convince people.'
0:50:59 > 0:51:03- Where are you from?- Portugal. - Ah.- We cook rabbit.
0:51:03 > 0:51:06I know you do, and very well.
0:51:06 > 0:51:09- Can I get one of the pies, please? - Traditional rabbit pie.
0:51:09 > 0:51:13The pie was quite sweet. The taste of the meat was quite sweet.
0:51:13 > 0:51:17Um, I'd have it again, yeah. Definitely.
0:51:17 > 0:51:19It was good. Really good.
0:51:19 > 0:51:20'Success!
0:51:20 > 0:51:23'Our European cousins are putting us to shame,
0:51:23 > 0:51:27'which is no surprise, as rabbit is a staple on the Continent.
0:51:27 > 0:51:30'Maybe their enthusiasm will rub off.'
0:51:33 > 0:51:35HE LAUGHS
0:51:35 > 0:51:37Is it not for you?
0:51:37 > 0:51:40I think it's the fact that it's like a rabbit.
0:51:40 > 0:51:42You're serving rabbit?
0:51:42 > 0:51:45- From Cambridge. - Have you ever eaten rabbit?
0:51:45 > 0:51:46I'll pass. I'll pass.
0:51:46 > 0:51:50Can we tempt you to try the rabbit we're offering today
0:51:50 > 0:51:52while you're considering what you're going to eat?
0:51:52 > 0:51:55Oh, I'm sorry. I don't like rabbit, I'm afraid.
0:51:55 > 0:51:59'This is disastrous. The Brits are really letting me down.
0:51:59 > 0:52:02'Time for some direct action.'
0:52:02 > 0:52:07Students of Ruskin University, come to the refectory
0:52:07 > 0:52:12and try our delicious rabbit sampled rillettes
0:52:12 > 0:52:13and our rabbit pies,
0:52:13 > 0:52:17rabbit Wellingtons and rabbit sausage rolls.
0:52:17 > 0:52:20This really is the last offer because we're selling out fast,
0:52:20 > 0:52:22so see you in there.
0:52:22 > 0:52:27'A little white lie but a clever bit of marketing never goes a miss.'
0:52:27 > 0:52:29- Can I try one of them? - A Wellington?- Yes, please.
0:52:29 > 0:52:31Yeah, certainly.
0:52:31 > 0:52:32That was good. That was all right.
0:52:32 > 0:52:34There we are. Bon appetit.
0:52:35 > 0:52:37Well done. Thank you very much. Hope you enjoy them.
0:52:37 > 0:52:39That went rather well.
0:52:39 > 0:52:42It's a bit like a mixture of chicken and sausage.
0:52:47 > 0:52:50I've never tried it before, it's really nice.
0:52:50 > 0:52:52'The one o'clock rush is a much more receptive crowd
0:52:52 > 0:52:55'and my rabbit's flying off the hotplate.'
0:52:58 > 0:53:01- It's nice.- It's all right? - It's lovely.
0:53:02 > 0:53:07It's a slightly richer flavour than chicken for example.
0:53:07 > 0:53:09Um, it's really nice.
0:53:09 > 0:53:14I have no moral qualms and it tastes good so, yeah, I'll go with that.
0:53:14 > 0:53:18As a farmer's son, they're a pest. If you eat them, what's the problem?
0:53:18 > 0:53:22- Can I have a sausage roll, please? - A sausage roll. Certainly. Yep.
0:53:22 > 0:53:25- I think I'll have some rabbit Wellington.- It's really nice.
0:53:25 > 0:53:29Yeah, it's very rich, isn't it? Very rich.
0:53:29 > 0:53:32We've sold everything apart from what we've got on the hotplate.
0:53:32 > 0:53:34- Fantastic. - And lunch hasn't finished yet.
0:53:34 > 0:53:37No. That's brilliant. Which has been the most popular?
0:53:37 > 0:53:40Oh, for sure it's been the rabbit Wellington.
0:53:40 > 0:53:42That's the last Wellington.
0:53:43 > 0:53:47'Despite competing against the refectory's most popular dishes,
0:53:47 > 0:53:50'my rabbit treats have gone down a storm.
0:53:50 > 0:53:54'Marc made over 100 portions and we've sold out.'
0:53:54 > 0:54:00Well, I think today has given me huge cause for hope.
0:54:00 > 0:54:05I was really interested in how the students who hadn't eaten it, didn't want to eat it,
0:54:05 > 0:54:07when they tried it took to it,
0:54:07 > 0:54:10and if we persuade the young to eat it
0:54:10 > 0:54:14then we've got generations to come who will continue to eat it.
0:54:14 > 0:54:16So I'm very excited
0:54:16 > 0:54:19and I think we're really on the right way forward.
0:54:19 > 0:54:24'If I can convince the bright young minds of Anglia Ruskin
0:54:24 > 0:54:26'then surely I've convinced you.
0:54:26 > 0:54:29'But for anyone still sitting on the fence
0:54:29 > 0:54:33'I have a final delicious recipe you'd be a fool to resist.'
0:54:33 > 0:54:36For my next dish, we're leaving behind the traditional British
0:54:36 > 0:54:38and going Italian.
0:54:38 > 0:54:44It is rabbit saltimbocca, or, in English, rabbit jump in the mouth.
0:54:47 > 0:54:52This is a great hassle-free light supper, ready to serve in minutes.
0:54:52 > 0:54:55To begin, I trim the rabbit loin off the bone.
0:54:56 > 0:55:00You could of course even ask your butcher to cut up
0:55:00 > 0:55:03your rabbit for you but I think that would be wet.
0:55:03 > 0:55:06And you're made of stronger stuff than that.
0:55:06 > 0:55:09So now I'm just going to beat these out.
0:55:09 > 0:55:14Once you have your rabbit fillets you need to flatten them
0:55:14 > 0:55:15and here's how.
0:55:15 > 0:55:20Cover in clingfilm, use a rolling pin and think of an ex-lover.
0:55:24 > 0:55:28There you go. Works perfectly. And there you are.
0:55:28 > 0:55:31When you take your clingfilm off,
0:55:31 > 0:55:34you've got rather a large piece of flattened rabbit fillet.
0:55:34 > 0:55:38Saltimbocca is generally thin slices of meat
0:55:38 > 0:55:40sandwiching fresh sage and cured ham.
0:55:40 > 0:55:43I'm using streaky bacon as its flavour
0:55:43 > 0:55:45really complements the rabbit.
0:55:45 > 0:55:49I would usually use a rather fatter bacon than this
0:55:49 > 0:55:54but as the Italians use prosciutto ham, which is quite lean,
0:55:54 > 0:55:58this will probably do perfectly well.
0:55:58 > 0:56:00This recipe shows how adaptable rabbit is.
0:56:00 > 0:56:03The secret is not to be afraid of using it.
0:56:03 > 0:56:08You need to think outside the box about rabbit.
0:56:08 > 0:56:12You know, you can do anything you want with it.
0:56:12 > 0:56:14It's incredibly versatile. But we don't eat it.
0:56:14 > 0:56:19We bury it, and that to me is the most appalling waste.
0:56:19 > 0:56:21Given the amount of damage that rabbits do,
0:56:21 > 0:56:23you're doing everybody a favour.
0:56:23 > 0:56:28I take the sandwich fillets and lightly fry in some olive oil.
0:56:28 > 0:56:32How delicious. I'm just going to add some beer.
0:56:32 > 0:56:36The beer gives the dish extra flavour.
0:56:36 > 0:56:41You could always use stock or white wine.
0:56:41 > 0:56:45After a minute or so it's ready. And there you are.
0:56:45 > 0:56:48What could be nicer? Rabbit saltimbocca.
0:56:48 > 0:56:52I like to serve it with some runner beans.
0:56:52 > 0:56:55How quick and simple is that?
0:56:55 > 0:57:00The smell is absolutely sensational.
0:57:00 > 0:57:03And so is the taste.
0:57:10 > 0:57:13So no excuses. We should be eating rabbit.
0:57:13 > 0:57:19It's healthy, as free range as you can get and utterly delicious.
0:57:19 > 0:57:21But don't just take my word for it.
0:57:21 > 0:57:23Andy Wore has his own business
0:57:23 > 0:57:29cooking and selling wild game in East London.
0:57:29 > 0:57:32On the menu is rabbit and chips and rabbit loin.
0:57:32 > 0:57:37Every week we sell out of rabbits. It's one of the first things to go.
0:57:37 > 0:57:40I actually can't get enough of them. Looking good. There you are.
0:57:40 > 0:57:42With hot sauce Tabasco.
0:57:44 > 0:57:47We can't cook it quick enough right now.
0:57:47 > 0:57:51I think choosing rabbit was an option, nice and different.
0:57:51 > 0:57:52Something interesting.
0:57:52 > 0:57:55That's the last one. No more rabbit.
0:57:55 > 0:57:59Rabbit's quite a nice meat and you don't tend to find it very often
0:57:59 > 0:58:01as well, which is a bit of a problem.
0:58:01 > 0:58:04The demand is definitely there for rabbit.
0:58:04 > 0:58:06Um, all, everything we took with us
0:58:06 > 0:58:09was sold within about the first half hour, so I think it proves
0:58:09 > 0:58:12it's definitely having a bit of a renaissance.
0:58:12 > 0:58:17You see? Some people are cottoning on. What a lunch-time treat.
0:58:17 > 0:58:19Surely you're convinced by now.
0:58:19 > 0:58:21Rabbit is delicious.
0:58:21 > 0:58:26Look what a splendid versatile banquet we've created with it.
0:58:26 > 0:58:30It is the food of kings and peasants alike
0:58:30 > 0:58:33and remember that rabbit is a country pest.
0:58:33 > 0:58:38It destroys crops, it's a nuisance, it needs to be killed.
0:58:38 > 0:58:44So get behind the British bunny and please, please eat it.
0:58:53 > 0:58:56Subtitles by Red Bee Media Ltd