0:00:02 > 0:00:06- We're losing touch with our British food heritage. - Ingredients are now under threat.
0:00:06 > 0:00:09And teetering on the brink of survival.
0:00:09 > 0:00:12By changing the way we shop and how we eat,
0:00:12 > 0:00:13we have a chance
0:00:13 > 0:00:14to breathe new life
0:00:14 > 0:00:15into our delicious,
0:00:15 > 0:00:17mouth-watering,
0:00:17 > 0:00:19- succulent,- fantastic,
0:00:19 > 0:00:20home-grown produce.
0:00:20 > 0:00:22Join our revival campaign
0:00:22 > 0:00:25to help preserve our food legacy
0:00:25 > 0:00:27for generations to come.
0:00:27 > 0:00:31And put Britain firmly back on the food map.
0:00:31 > 0:00:33That is proper lush!
0:01:13 > 0:01:15I've pleaded with you in the past
0:01:15 > 0:01:17about podding the humble British pea.
0:01:17 > 0:01:20I've also got you buzzing about British honey.
0:01:20 > 0:01:23But this time I've set myself a challenge that might get me
0:01:23 > 0:01:25in a bit of a pickle.
0:01:25 > 0:01:27In Shakespeare's time we made our own.
0:01:27 > 0:01:30It became part of the British institution. Hoorah!
0:01:30 > 0:01:33But more recently we've become a little bit complacent
0:01:33 > 0:01:36and we just tend to stick to one particular variety.
0:01:36 > 0:01:39My name's Ainsley Harriott and I want you to take
0:01:39 > 0:01:42more of an eclectic approach to this king of condiments.
0:01:42 > 0:01:45I want you to be able to discern your cider from your wholegrain,
0:01:45 > 0:01:47your Tewkesbury from your tarragon.
0:01:47 > 0:01:53As I introduce to you the brave new world of British mustard.
0:01:54 > 0:01:57We spend £30 million a year on mustard,
0:01:57 > 0:02:00but over 80% is on English,
0:02:00 > 0:02:03American or French.
0:02:03 > 0:02:05But there's a whole range of other British varieties
0:02:05 > 0:02:08that we're not buying and they need our support.
0:02:11 > 0:02:14So, in my campaign to convince you to buy British
0:02:14 > 0:02:17I'll be having a ball making Tewkesbury mustard...
0:02:17 > 0:02:21I'm glad I weren't born 200 years ago, I tell you.
0:02:21 > 0:02:23What type of mustard would you like?
0:02:23 > 0:02:25..taking my mustard manifesto to the streets...
0:02:25 > 0:02:27That's hot and spicy.
0:02:27 > 0:02:30That's what mustard gives you - a little bit of heat.
0:02:32 > 0:02:35..and proving this spice is not solely for the Sunday roast.
0:02:35 > 0:02:37It's not going to blow your head off.
0:02:37 > 0:02:40It's a little bit subtle but, boy, does it deliver.
0:02:47 > 0:02:50I don't think you ever forget your first mustard experience.
0:02:50 > 0:02:52Mine was when I was a cub scout
0:02:52 > 0:02:55and I went up to the summer festival and in the corner there was
0:02:55 > 0:02:58an amazing hot dog stand selling these big long hot dogs.
0:02:58 > 0:03:01All sorts of relishes were there and I thought, what's that yellow stuff?
0:03:01 > 0:03:05I started piling it on. Look, look, just like that.
0:03:05 > 0:03:07And the bloke behind the counter said, "Oi, steady on,
0:03:07 > 0:03:09"it's mustard, not custard."
0:03:09 > 0:03:11But it just didn't put me off.
0:03:11 > 0:03:15To this day, I still love my mustard. I want that taste.
0:03:15 > 0:03:16I yearn for that taste.
0:03:16 > 0:03:20I sometimes take a little tube away with me when I go on holiday.
0:03:20 > 0:03:23Sneak it in the old luggage!
0:03:27 > 0:03:31Sales of foreign-style mustards are on the up which kind of baffles me
0:03:31 > 0:03:36because we have a number of British varieties which are so much tastier.
0:03:36 > 0:03:38What type of mustard do you buy, then?
0:03:38 > 0:03:41- I like Dijon. - You like a Dijon mustard.- I do.
0:03:41 > 0:03:44And so what about the good old British mustard, then?
0:03:44 > 0:03:47My husband loves it. He has it but it's a bit strong for me.
0:03:47 > 0:03:50- I buy Dijon. - You buy Dijon mustard?- Yes.
0:03:50 > 0:03:52- So you like a little bit of French influence?- Yes.- Yes.
0:03:52 > 0:03:54You go for Dijon. Is there a reason for that?
0:03:54 > 0:03:59It's really nice on pork with breadcrumbs. In the oven.
0:03:59 > 0:04:01Yeah, and in vinaigrettes.
0:04:01 > 0:04:04OK. And what about you, ladies? Mustard? Do you?
0:04:04 > 0:04:07- No mustard. - We don't like it.
0:04:07 > 0:04:09No? So have you ever tried it in your life?
0:04:09 > 0:04:11I've tried it in a sandwich.
0:04:11 > 0:04:15Well, it certainly looks like we're creatures of habit, doesn't it, eh?
0:04:15 > 0:04:17Most of us just want to go out there
0:04:17 > 0:04:19and buy a bit of Dijon mustard or English mustard
0:04:19 > 0:04:23and slap it on your ham sandwich or your bit of roast beef.
0:04:23 > 0:04:26Yet there's a whole variety of mustards out there,
0:04:26 > 0:04:29British mustards, and I want to inspire you to get it
0:04:29 > 0:04:32onto your plates and really make a difference.
0:04:34 > 0:04:37In the Revival kitchen, I've got just the recipe to start you off
0:04:37 > 0:04:42and I bet you never thought of using mustard in this teatime favourite.
0:04:42 > 0:04:45Now, for my first recipe, I'm going to be using the good old classic
0:04:45 > 0:04:47English mustard powder.
0:04:47 > 0:04:49It really has got a lovely sort of pungent aroma.
0:04:49 > 0:04:52Especially when you knock it down with that little bit of water or milk.
0:04:52 > 0:04:55You get a fantastic taste. And this is going to be used
0:04:55 > 0:04:58in my mustard, bacon and caramelised onion scones.
0:05:02 > 0:05:05Get your plain flour straight in there.
0:05:05 > 0:05:09A little touch of baking powder. You only need a pinch of it really.
0:05:11 > 0:05:14Most people never think to use mustard in baking
0:05:14 > 0:05:18but this recipe puts a savoury twist on an all-time classic.
0:05:20 > 0:05:24A little pinch of salt in there.
0:05:24 > 0:05:25And what about that mustard?
0:05:25 > 0:05:28This has got so much flavour and it's so versatile.
0:05:28 > 0:05:30As I'm about to show you.
0:05:30 > 0:05:33We're going to get a heaped teaspoon of that. Sprinkle that in.
0:05:35 > 0:05:38That will really maximise the flavour. Mmm.
0:05:39 > 0:05:43Next, add your butter and rub in the flour and mustard powder.
0:05:43 > 0:05:46This way of using mustard is actually quite tame.
0:05:46 > 0:05:50If you go back in time, I suppose it wasn't
0:05:50 > 0:05:53necessarily about adding it to food. Pop it on your body
0:05:53 > 0:05:56if you had a cold or a head cold or something like that.
0:05:56 > 0:05:59A little compress if you had a chesty cough.
0:05:59 > 0:06:03And I'm sure it worked, actually. I think there was some truth in it.
0:06:03 > 0:06:06Now, my scones won't cure your cold but they will cure your hunger.
0:06:06 > 0:06:08Next, I beat some milk and eggs together
0:06:08 > 0:06:11before chopping up some crispy bacon.
0:06:14 > 0:06:17And that just works so beautifully.
0:06:17 > 0:06:20When you talk about ham and mustard. Bacon and mustard.
0:06:20 > 0:06:24Any of those sort of sliced cold meats with mustard
0:06:24 > 0:06:27just works so well and in scones is absolutely perfect.
0:06:27 > 0:06:34Right, a bit of the old caramelised onion here.
0:06:34 > 0:06:37That will probably be enough there.
0:06:37 > 0:06:40I know, yeah, you're probably thinking I'm using a jar.
0:06:40 > 0:06:42There's absolutely nothing wrong with it all.
0:06:42 > 0:06:44It just obviously it saves time, you know.
0:06:44 > 0:06:47Otherwise you've got to put it on the stove, cook it down very slowly,
0:06:47 > 0:06:49put a bit of sugar on top.
0:06:49 > 0:06:52It's very, very easy - grab a jar, pop it in there with your bacon
0:06:52 > 0:06:54and that mustard
0:06:54 > 0:06:56and all those different flavours work together beautifully.
0:06:57 > 0:07:00I add the beaten egg and milk and mix together
0:07:00 > 0:07:01to form a kind of softish dough
0:07:01 > 0:07:04before flattening it out and dividing it into wedges.
0:07:04 > 0:07:07Now, you can actually pop them in the oven just like this
0:07:07 > 0:07:10and they'll be perfect.
0:07:10 > 0:07:16But, oh no, I like to add a little bit more of an extra kick
0:07:16 > 0:07:20and, for me, it has to be a little bit more mustard.
0:07:20 > 0:07:22It's not going to blow your head off.
0:07:22 > 0:07:25It's a little bit subtle but, boy, does it deliver.
0:07:26 > 0:07:29To finish off, I glaze the scones with egg and milk
0:07:29 > 0:07:31mixed with caramelised onion and mustard
0:07:31 > 0:07:33and then they're into the oven
0:07:33 > 0:07:38for about 15 minutes. And then you have it - freshly baked scones.
0:07:41 > 0:07:44Now, what about serving them?
0:07:44 > 0:07:47How about a lovely bit of cheese with a few pickles.
0:07:47 > 0:07:49A little bit more chutney
0:07:49 > 0:07:54if you like and I'll pop that gorgeous scone on the top.
0:07:54 > 0:07:56I just can't resist it.
0:07:59 > 0:08:01Mmm. That's just so good.
0:08:01 > 0:08:02For any of you who bake,
0:08:02 > 0:08:05whether you're making soda bread or hard dough bread
0:08:05 > 0:08:07or even your own fresh bread, or indeed scones,
0:08:07 > 0:08:09you know what it's like.
0:08:09 > 0:08:11That smell when something comes out of the oven.
0:08:11 > 0:08:12But with the mustard
0:08:12 > 0:08:15and with the caramelised onion, it just gives it that extra lift.
0:08:15 > 0:08:18A little knob of butter or, dare I say it, a bit of cheese.
0:08:19 > 0:08:21Mustard heaven.
0:08:29 > 0:08:33At one time British mustard made a daily appearance on our ancestors' plates
0:08:33 > 0:08:35so why aren't we doing the same?
0:08:35 > 0:08:38I've come to Tewkesbury Abbey in Gloucestershire to meet historian
0:08:38 > 0:08:43'John Stobart, who knows all about the origin of spices in Britain.'
0:08:43 > 0:08:44Now, John, you're the mustard expert.
0:08:44 > 0:08:47How long has Britain had this wonderful affair with mustard?
0:08:47 > 0:08:49The Romans brought mustard seeds with them
0:08:49 > 0:08:53when they arrived in Britain in the early centuries AD
0:08:53 > 0:08:56and they brought with them two different sorts of mustard seeds.
0:08:56 > 0:09:02We have white mustard seeds and the black ones there.
0:09:02 > 0:09:06- Are they very different in flavour? - The black mustard seed is much stronger in flavour
0:09:06 > 0:09:09so when you're grinding them up, you're getting a much fuller, richer flavour.
0:09:09 > 0:09:11Who embraced it?
0:09:11 > 0:09:14Who took it on and made it the mustard that we know today?
0:09:14 > 0:09:17Monasteries were very important in terms of the cultivation.
0:09:17 > 0:09:20- And we're here, aren't we? - Here we are at Tewkesbury Abbey
0:09:20 > 0:09:25where we can see the monks being very involved in producing and, indeed, consuming mustard.
0:09:25 > 0:09:29- Yeah, and distributing. There was a mustardious or something. - A mustardious, yes.
0:09:29 > 0:09:30Someone who distributed mustard seeds.
0:09:30 > 0:09:33It's fantastic, isn't it?
0:09:33 > 0:09:35When did it go into production?
0:09:35 > 0:09:38When did we become more familiar with it on a larger scale?
0:09:38 > 0:09:40It was probably the early 18th century
0:09:40 > 0:09:44when we start to see a really kind of national brand.
0:09:44 > 0:09:50When a Mrs Clements devises a new method for milling mustard seeds
0:09:50 > 0:09:52so you get a much finer flour
0:09:52 > 0:09:55and a stronger, more regular kind of flavour.
0:09:55 > 0:10:01We've had this love affair with mustard for over 2,000 years in this country
0:10:01 > 0:10:04but do we use as much as we used to perhaps even 100 years ago?
0:10:04 > 0:10:05I don't think we do.
0:10:05 > 0:10:08I think it's something which we've kind of lost touch with.
0:10:08 > 0:10:10We buy the jar, we put it in the cupboard and it just stays there.
0:10:12 > 0:10:16We need to embrace and celebrate British mustard like our ancestors.
0:10:16 > 0:10:17Over 300 years ago,
0:10:17 > 0:10:20it was even the done thing to carry it in your pocket.
0:10:20 > 0:10:24Tewkesbury mustard was the original fast food accompaniment.
0:10:24 > 0:10:28So popular the Elizabethans took it with them everywhere.
0:10:28 > 0:10:31And I've found someone who actually makes it.
0:10:31 > 0:10:34I'm meeting Tewkesbury local Robin Ritchie,
0:10:34 > 0:10:36who's agreed to teach me the age-old recipe.
0:10:36 > 0:10:40What we're going to do today is make the medieval mustard ball
0:10:40 > 0:10:44which is, strictly speaking, is what the Tewkesbury mustard was.
0:10:44 > 0:10:46The first thing we do is to grate horseradish.
0:10:46 > 0:10:47Shall I get on with that job?
0:10:47 > 0:10:51'Horseradish is from the same plant family as mustard
0:10:51 > 0:10:54'and was once prized for its medicinal properties.
0:10:54 > 0:10:57'When grated, it releases potent vapours.'
0:10:57 > 0:10:58I'm glad you've got that job.
0:10:58 > 0:11:02Oh, I tell you what? It's like sucking a Fishermen's Friend, this.
0:11:03 > 0:11:06You grate that and then we put it into the bowl there
0:11:06 > 0:11:10and then we just cover it with a little bit of cider.
0:11:10 > 0:11:11That is probably enough.
0:11:11 > 0:11:13- And then we transfer this into the bowl, do we?- Yep.
0:11:15 > 0:11:19The grated horseradish steeps in cider for up to 24 hours
0:11:19 > 0:11:23but for a more potent brew, Robin recommends steeping it for longer.
0:11:23 > 0:11:27What's the maximum time you can leave it in there for, Robin?
0:11:27 > 0:11:28Probably two years.
0:11:29 > 0:11:31We ain't got two years, Robin!
0:11:34 > 0:11:37What are you like? There's one we've already made.
0:11:37 > 0:11:38We made earlier.
0:11:38 > 0:11:42- Two years ago, this was.- Yeah, OK. - A vintage.
0:11:42 > 0:11:44What shall we do next?
0:11:44 > 0:11:47The next stage is grinding the mustard.
0:11:47 > 0:11:49OK. All of these mustard seeds.
0:11:49 > 0:11:54'And what does an Elizabethan chef need for grinding mustard seeds?'
0:11:54 > 0:11:56There you have a cannonball.
0:11:57 > 0:11:59- That goes in here obviously and... - And roll it.
0:11:59 > 0:12:01..that process starts.
0:12:04 > 0:12:06So how long do you have to do this for?
0:12:08 > 0:12:09Probably 30 minutes.
0:12:14 > 0:12:16- You don't mind if I change hands, do you?- No.
0:12:24 > 0:12:28I'm glad I weren't born 200 years ago, I tell you.
0:12:30 > 0:12:35Look, the powder's coming. I see powder!
0:12:35 > 0:12:38Look at that. That's wonderful.
0:12:38 > 0:12:40That's getting really powdery now.
0:12:40 > 0:12:44Next, the crushed seed is sieved to remove the husks
0:12:44 > 0:12:48before being mixed with the horseradish and the cider essence.
0:12:48 > 0:12:50Wonderful smell there.
0:12:50 > 0:12:52Then we form a dough which can be rolled into the famous
0:12:52 > 0:12:55Tewkesbury mustard ball.
0:12:55 > 0:12:56So, why do we make them into balls, then?
0:12:56 > 0:13:00It was certainly traditional but it made it ideal for
0:13:00 > 0:13:04putting into your pocket, go to an ale house, slice off what you need.
0:13:04 > 0:13:07Add a little bit of the drink you're drinking
0:13:07 > 0:13:10- and you've got your mustard. - And does it ever go off, then?
0:13:10 > 0:13:12No. I've had it for years.
0:13:12 > 0:13:15- It will have lost some of its potency.- Oomph.
0:13:15 > 0:13:19- Yeah. But it was still tasty.- I'm looking forward to trying this, then.
0:13:19 > 0:13:21- You need to add cider to that.- Yeah.
0:13:21 > 0:13:22- To turn it into a paste.- OK.
0:13:22 > 0:13:25- In a little dish or just on the side of the plate?- Just on the side.
0:13:31 > 0:13:33Just mash that together,
0:13:33 > 0:13:36smear a bit of the old mustard
0:13:36 > 0:13:40and...pop that in.
0:13:41 > 0:13:44Mmm, really delicious.
0:13:44 > 0:13:47You put it in and straightaway you're getting that lovely taste that comes.
0:13:47 > 0:13:51The horseradish is very, very prevalent, isn't it? Oh.
0:13:51 > 0:13:54There you go. You can actually make this at home yourself.
0:13:54 > 0:13:56You saw how easy it is.
0:13:56 > 0:13:58All you need is a cannonball and a...
0:13:58 > 0:14:01Or a pestle and mortar, you know that.
0:14:01 > 0:14:05Grind it down. Have a go. It really is simply quite delicious.
0:14:08 > 0:14:11Robin is keeping the spirit of Tewkesbury mustard alive
0:14:11 > 0:14:13and it's vital we support producers like him.
0:14:13 > 0:14:16So I've got a scrumptiously tasty recipe using wholegrain mustard,
0:14:16 > 0:14:20or Tewkesbury, which will make you rush out to buy some.
0:14:22 > 0:14:24This is really something quite special.
0:14:24 > 0:14:29So, let me show you how to prepare my mustard and thyme crusted rib eye of beef.
0:14:33 > 0:14:37This is actually a spicy take on a family favourite -
0:14:37 > 0:14:38the good old British Sunday roast.
0:14:38 > 0:14:41For a start you want to marinate a joint of beef in red wine vinegar,
0:14:41 > 0:14:43bay leaf and thyme.
0:14:44 > 0:14:48It's going to be in there for at least four hours, please,
0:14:48 > 0:14:50and if you're going to be leaving it overnight
0:14:50 > 0:14:52and perhaps two days, like I do,
0:14:52 > 0:14:56then you can just turn it over every 12 hours or something.
0:14:56 > 0:14:59Just go in there and turn over the meat and it will just soak up.
0:14:59 > 0:15:00It's like a sponge, it really is.
0:15:00 > 0:15:02After marinating,
0:15:02 > 0:15:05the beef is ready for my fantastic mustard and thyme crust,
0:15:05 > 0:15:08which is where my Tewkesbury mustard ball comes in handy.
0:15:08 > 0:15:11Now what about this? Hey. Remember that? All that energy.
0:15:11 > 0:15:13How time consuming it was.
0:15:13 > 0:15:17Standing there with my cannonball rolling around those mustard seeds.
0:15:17 > 0:15:20Well, this is what I've got. I'm going to use a little bit of this.
0:15:20 > 0:15:22Break off a little bit of that.
0:15:22 > 0:15:24And I'm going to pop that into a dish
0:15:24 > 0:15:27and I'm going to knock that down with a little bit of beer.
0:15:27 > 0:15:30Just like they did all those years ago.
0:15:30 > 0:15:33Remember, this is one of the oldest forms of mustard here.
0:15:33 > 0:15:35The Tewkesbury mustard.
0:15:35 > 0:15:38And sort of squash that down.
0:15:38 > 0:15:40Just you create a little bit of a paste
0:15:40 > 0:15:42which I'm then going to
0:15:42 > 0:15:46rub all over my beef.
0:15:46 > 0:15:48If you can't find Tewkesbury mustard,
0:15:48 > 0:15:53try English or wholegrain mustard, but make sure you use plenty of it.
0:15:53 > 0:15:57So it holds the crushed black pepper and thyme crust together nicely.
0:15:57 > 0:15:59We take our Tewkesbury mustard
0:15:59 > 0:16:02and spread that all over our beef.
0:16:02 > 0:16:06That's going to be kind of the glue, if you like, so that when we put
0:16:06 > 0:16:09our lovely peppercorns on top, or our crust on top,
0:16:09 > 0:16:11it will stick to it.
0:16:11 > 0:16:12Perfect.
0:16:12 > 0:16:18Really give that a good old rub and then we're going to roll that
0:16:18 > 0:16:22in there so you get a lovely, lovely crust on there.
0:16:22 > 0:16:25Just look at that. Can you see what I mean?
0:16:25 > 0:16:26You've got that beautiful crust.
0:16:26 > 0:16:29Make sure you use up all those peppercorns
0:16:29 > 0:16:31and that is absolutely lovely.
0:16:32 > 0:16:34The beef then goes in the oven
0:16:34 > 0:16:37and cooks for about an hour and 20 minutes
0:16:37 > 0:16:40which will keep it nice and pink in the middle.
0:16:40 > 0:16:43That gives me time to make a quick creme fraiche accompaniment.
0:16:43 > 0:16:48A bit of creme fraiche in there with the Tewkesbury mustard
0:16:48 > 0:16:52and I've also got here horseradish, and quite a bit of it.
0:16:52 > 0:16:57I'm talking about a good three or four tablespoons of horseradish
0:16:57 > 0:17:00mixed into your creme fraiche.
0:17:00 > 0:17:03You see you're getting that lovely balance.
0:17:03 > 0:17:05You've got the crusted mustard on top there of your beef
0:17:05 > 0:17:08plus you've got it all happening in here so you get that double hit.
0:17:08 > 0:17:11Don't forget a few chives.
0:17:14 > 0:17:18There you have it. How simple was that, eh?
0:17:18 > 0:17:21Now, this sauce also goes superbly well with fish
0:17:21 > 0:17:24but I have to confess I love it with a few roasted vegetables
0:17:24 > 0:17:27and dolloped on my mustard and thyme-crusted beef.
0:17:29 > 0:17:31Let's get in here now.
0:17:33 > 0:17:36Cut that down there. Perfect.
0:17:36 > 0:17:38Take a slice of that.
0:17:43 > 0:17:44Nestle that on there like that.
0:17:47 > 0:17:52I'm going to serve that with a good dollop of that.
0:17:52 > 0:17:55Wow. I think that's absolutely wonderful.
0:17:58 > 0:18:02A mustard experience you'll never forget, eh?
0:18:02 > 0:18:04Makes Sundays that much more exciting.
0:18:12 > 0:18:15A lot of mustard that's made in Britain actually uses
0:18:15 > 0:18:19imported mustard seed but I'm off to meet a supplier who actively
0:18:19 > 0:18:23sources mustard seed that's grown right here in the Cotswolds.
0:18:24 > 0:18:27- Hello, Guy, how are you? - Very well, thanks.
0:18:27 > 0:18:31Guy Tullberg's father began making mustard 40 years ago.
0:18:31 > 0:18:34His passion spawned a family business selling chutneys,
0:18:34 > 0:18:36pickles and mustards around the world,
0:18:36 > 0:18:39using home grown produce, one of which is mustard seed.
0:18:39 > 0:18:41This is our English-grown seed.
0:18:41 > 0:18:45This is grown for us three miles down the road.
0:18:45 > 0:18:47Same farmer. We're about year 10 now of this
0:18:47 > 0:18:49and the crop is getting bigger and bigger every year.
0:18:49 > 0:18:53So, at the moment we're only getting the yellow seed from the UK
0:18:53 > 0:18:56because most of the brown seed is all comes from North America.
0:18:56 > 0:18:58As does our brown seed as well
0:18:58 > 0:19:01but we'd love to have somebody grow brown seed for us as well.
0:19:01 > 0:19:04- So, if the Brits get behind it we could change that?- Yeah. Really.
0:19:04 > 0:19:07It's all about getting people to buy mustards, use mustards
0:19:07 > 0:19:09and enjoy mustards.
0:19:10 > 0:19:13The mustard seed is fed through the mill by hand
0:19:13 > 0:19:16together with whole spices to produce a fine powder.
0:19:16 > 0:19:17This is then mixed with vinegar
0:19:17 > 0:19:21to make that familiar grainy wet paste that we so love.
0:19:23 > 0:19:24LOUD GRINDING
0:19:27 > 0:19:28Already you can see
0:19:28 > 0:19:31that it's beginning to get a little bit powdery.
0:19:33 > 0:19:36All the smells, all the flavours are coming through.
0:19:40 > 0:19:43Tracklements produces ten different mustards
0:19:43 > 0:19:46but I want to add one more to their repertoire.
0:19:46 > 0:19:49My very own Great British Food Revival mustard.
0:19:51 > 0:19:53So, this is the mustard we ground.
0:19:53 > 0:19:57- What we need to do is put that into the bucket here.- OK.
0:19:57 > 0:20:00Half fill that with the cider
0:20:00 > 0:20:04and then we'll top that up with cider vinegar and that can go in.
0:20:06 > 0:20:07There you go
0:20:07 > 0:20:10and there's no reason why everyone can't make this at home.
0:20:10 > 0:20:12It's easy enough to do.
0:20:12 > 0:20:15What do you think we might like to put in?
0:20:15 > 0:20:17I know that we've already got the chillies in there.
0:20:17 > 0:20:22- That is potent as you like, isn't it?- Yeah, that's a lovely and fresh chopped chilli.
0:20:22 > 0:20:23So just one of those.
0:20:23 > 0:20:26And I think a couple of those, because I'm a bit of a honey fan.
0:20:29 > 0:20:32Already you notice that the liquid that we put in earlier on,
0:20:32 > 0:20:35the powder and everything has already started to soak it all up.
0:20:35 > 0:20:38- Yes.- It's gradually beginning to come.
0:20:38 > 0:20:41'But how does it taste?'
0:20:43 > 0:20:46I'm getting the sweetness of the honey. We've definitely got that.
0:20:46 > 0:20:48Straightaway. That's coming through.
0:20:48 > 0:20:52Also got the pepperiness there but it kind of neutralises it just a little bit.
0:20:52 > 0:20:54It takes off that edge so you don't, argh!
0:20:54 > 0:20:56But that'll get rounder, you've got the heat.
0:20:56 > 0:20:59That'll get rounder and rounder, the flavour.
0:20:59 > 0:21:00Well, there you have it.
0:21:00 > 0:21:04This is my Great British Food Revival mustard.
0:21:04 > 0:21:07But, more importantly, I want to get out there and get people to try it.
0:21:07 > 0:21:09I think I've got just the plan.
0:21:10 > 0:21:13Corsham is a historic market town in the Cotswolds
0:21:13 > 0:21:18and it's the perfect place to launch my mustard revival campaign.
0:21:18 > 0:21:20And I'm going to set it off with a bit of a bang.
0:21:22 > 0:21:24What's the perfect food to go with mustard?
0:21:24 > 0:21:28It has to be the Great British banger, and what a selection
0:21:28 > 0:21:31of mustard I've got and a fabulous selection of sausages too.
0:21:31 > 0:21:34No ordinary sausage. Malmesbury award-winning sausages.
0:21:34 > 0:21:37- Looking good, chef? - Yeah, looking good.
0:21:37 > 0:21:39Fantastic. Just look at this mustard that I've got here.
0:21:39 > 0:21:41I want everybody here. All the people to try.
0:21:41 > 0:21:44We've got a fantastic tarragon mustard.
0:21:44 > 0:21:46My Great British Food Revival mustard there.
0:21:46 > 0:21:50That's absolutely delicious. Along with Tewkesbury mustard.
0:21:50 > 0:21:52We've also got the wholegrain mustard,
0:21:52 > 0:21:55the honey mustard and finally the good old classic English.
0:21:55 > 0:21:57I'm going to get the local people here to try it
0:21:57 > 0:22:00to find out exactly what they think.
0:22:00 > 0:22:03Ladies and gentleman, boys and girls of Corsham.
0:22:03 > 0:22:06Please come forward and try our award-winning sausages
0:22:06 > 0:22:09and mustard and let me know what you think.
0:22:09 > 0:22:10'So, come on, you lot,
0:22:10 > 0:22:14'we've got to keep British mustard in favour for the sake of future generations.
0:22:14 > 0:22:20'I'm hoping my giveaways will entice younger people away from ketchup
0:22:20 > 0:22:23'and relishes and fire them up to buy British mustard!'
0:22:23 > 0:22:25OK, one at a time. Come up. Let's get going.
0:22:25 > 0:22:28What mustard would you like to go for, sir?
0:22:28 > 0:22:30Er, the honey one, please.
0:22:30 > 0:22:33The honey, honey mustard. Oh, look at that. Beautiful.
0:22:33 > 0:22:37Have a little bite of that and tell us what do you think.
0:22:38 > 0:22:39- That's nice.- Yeah?
0:22:39 > 0:22:45- Would you consider making something like that? - No, I'll just get you to make it.
0:22:45 > 0:22:48Hello, young man. How are you doing?
0:22:48 > 0:22:50- What type of mustard would you like then?- Er, honey.
0:22:50 > 0:22:52A little honey mustard. Just a little bit.
0:22:52 > 0:22:54- Have you ever had mustard before? - I don't know.
0:22:54 > 0:22:59You don't know. All right then. Ooh. What do you think?
0:22:59 > 0:23:01Do I get the thumbs up?
0:23:01 > 0:23:03Yeah. All right then. We get the thumbs up there.
0:23:03 > 0:23:07'Ooh, two down and I've already got one young convert.'
0:23:07 > 0:23:09Go on, have a bite, tell us what you think.
0:23:14 > 0:23:17- Is that spicy?- Yeah. - Is that good?- Mm-hmm.- Yeah, OK.
0:23:17 > 0:23:20What can I interest you in? You can see there. Tarragon,
0:23:20 > 0:23:24Great British Food Revival mustard. Personally made by myself.
0:23:24 > 0:23:27- Do you recommend it?- All the time. - Then I'll have some of that.- Yeah.
0:23:27 > 0:23:29- Thank you indeed, very much. - Is that enough?
0:23:29 > 0:23:30Have a bite, tell us what do you think.
0:23:30 > 0:23:34Mmm. Yummy. I'll have a second one in a minute.
0:23:34 > 0:23:36Tewkesbury mustard.
0:23:36 > 0:23:38Have a bite and tell us what you think.
0:23:38 > 0:23:40Oh, you're going to have a little bit of a lick.
0:23:40 > 0:23:42- That's hot and spicy. - Does that deliver?
0:23:42 > 0:23:44Fab. Thank you very much.
0:23:44 > 0:23:48Absolutely. There you go. Sometimes you like it hot and spicy.
0:23:48 > 0:23:52- Ooh, that is nice. That is nice. - Yeah?
0:23:53 > 0:23:54My mustards are hitting the spot
0:23:54 > 0:23:59and, after only half an hour, I've got them eating out of my hand.
0:23:59 > 0:24:01How about that? Is that good?
0:24:01 > 0:24:05Tewkesbury. Tell us what you think.
0:24:07 > 0:24:08It's quite vinegary in a way.
0:24:08 > 0:24:10- Yeah.- It's really good.
0:24:10 > 0:24:13- It's got a bit of a kick to it. - It's hot.- Is it? Is it hot?
0:24:13 > 0:24:16Well, that's what mustard gives you. A little bit of heat.
0:24:16 > 0:24:18Mmm. Really good.
0:24:18 > 0:24:19Is that the business?
0:24:19 > 0:24:22Yeah. That was a good one. Top one.
0:24:24 > 0:24:27It's been great watching all these people spice up their bangers
0:24:27 > 0:24:30with a dollop of good old British mustard and, I tell you what,
0:24:30 > 0:24:33if that hasn't inspired you, my name's not Ainsley.
0:24:33 > 0:24:36I'm almost at the end of my meander through the fantastic world
0:24:36 > 0:24:41of mustard but I've got one final dish to galvanise you into action.
0:24:41 > 0:24:44It uses the classic British wholegrain mustard
0:24:44 > 0:24:46and it's dead easy to make.
0:24:46 > 0:24:49So I want to share with you one of my favourite recipes.
0:24:49 > 0:24:52Its potato tart with mustard, leeks and mushrooms.
0:24:55 > 0:24:59Now, you probably raised your eyebrows when I said potato tart.
0:24:59 > 0:25:02Potato tart? Well, I don't know.
0:25:02 > 0:25:05For me, it's one of those kind of dishes towards the end of the week,
0:25:05 > 0:25:07there's not much in the fridge and you're thinking, what can I do?
0:25:07 > 0:25:10Leeks and mushrooms, I always seem to have hanging around
0:25:10 > 0:25:12but what about a bit of mashed potato.
0:25:12 > 0:25:16That quantity there, which is about 4oz/100g, you normally throw away.
0:25:16 > 0:25:18Don't do it. Keep hold of that.
0:25:18 > 0:25:20A nice bit of butter and then we can stat to make our pastry.
0:25:21 > 0:25:24My kids love this potato tart as it has a mild mustard taste
0:25:24 > 0:25:26so it's perfect for the whole family.
0:25:26 > 0:25:29I begin by sieving some flour and powdered mustard
0:25:29 > 0:25:33which I mix with the butter and the mashed potato to form a nice soft dough.
0:25:33 > 0:25:36And this is what I mean about allowing mustard
0:25:36 > 0:25:39to be introduced to lots of different things.
0:25:39 > 0:25:41What about pastry? What about biscuits?
0:25:41 > 0:25:43What about chocolate cakes or gingerbread?
0:25:43 > 0:25:48I always put a minute amount to my gingerbread mix and it adds to it.
0:25:48 > 0:25:52Anyway, I'm just going to take a little bit of cling film here.
0:25:52 > 0:25:55Wrap that up and pop that in the fridge for,
0:25:55 > 0:25:58if you can, an hour or so, even overnight.
0:25:58 > 0:26:00It really is absolutely fine.
0:26:00 > 0:26:03Next, I sauteed some leeks and mushrooms.
0:26:03 > 0:26:07Now, once the mushrooms and the leaks have cooled down then you can
0:26:07 > 0:26:11start getting some really lovely flavours in there.
0:26:11 > 0:26:12I've got here some mascarpone.
0:26:18 > 0:26:21And now that wonderful flavours of flavours.
0:26:21 > 0:26:25The old wholegrain mustard. Straight in there.
0:26:25 > 0:26:27Get a spoonful of that. That's it.
0:26:27 > 0:26:31Then we can just blend that together.
0:26:32 > 0:26:34And while the mustard works its magic,
0:26:34 > 0:26:36take your pastry out of the fridge.
0:26:36 > 0:26:40Here's a top tip. Roll it straight onto a floured baking tray,
0:26:40 > 0:26:44pinch the edges and, voila, there's your base.
0:26:45 > 0:26:49Right, take our leeks and mushrooms now.
0:26:49 > 0:26:53Pop that on the top there and spread it out.
0:26:53 > 0:26:55You can see that and just use the back of the spoon there.
0:26:55 > 0:26:59Spread that out.
0:26:59 > 0:27:01Like that.
0:27:01 > 0:27:03Perfect.
0:27:03 > 0:27:04Very nice indeed.
0:27:04 > 0:27:06And to finish off I crumble some blue cheese on top
0:27:06 > 0:27:10and, last but not least, a little bit of Caribbean spice.
0:27:10 > 0:27:12I think my dad would be proud of me.
0:27:12 > 0:27:15- IN JAMAICAN ACCENT:- A lickle bit of chilli sprinkle pon thee top!
0:27:17 > 0:27:19That's it. Not too much. Just a pinch.
0:27:19 > 0:27:24And all we have to do is pop that into the oven
0:27:24 > 0:27:28200 degrees centigrade, gas mark six, for about 25 to 30 minutes.
0:27:28 > 0:27:31And are you in for a treat? You're about to find out.
0:27:31 > 0:27:32There you have it.
0:27:32 > 0:27:35My potato tart with mustard, leek and mushrooms.
0:27:35 > 0:27:38A perfect family supper using ingredients most of us
0:27:38 > 0:27:40already have in the fridge.
0:27:49 > 0:27:53It's the texture that really does reward you.
0:27:53 > 0:27:59The pastry is not like such crumbly pastry with a crispy, crunchy base.
0:27:59 > 0:28:02It's a lot shorter than that and of course you've got
0:28:02 > 0:28:06the explosion of the mustard seed that comes alive in your mouth
0:28:06 > 0:28:09and we've got the mustard powder in the base, too,
0:28:09 > 0:28:10so it's all there for you.
0:28:10 > 0:28:15Mmm. It's a bit rude, really, but I can't help it.
0:28:19 > 0:28:22This has been an amazing adventure for me,
0:28:22 > 0:28:26meeting so many people as fired up about British mustard as I am.
0:28:26 > 0:28:29These artisan suppliers really do need our help
0:28:29 > 0:28:31and now it's over to you guys.
0:28:33 > 0:28:36Now, when it comes to British mustards you can see there is
0:28:36 > 0:28:40just so much variety here. I want you guys to expand your mind.
0:28:40 > 0:28:42Don't just buy a simple jar and just pop it in your fridge
0:28:42 > 0:28:44or cupboards for months on end and forget about it.
0:28:44 > 0:28:46It will eventually go off
0:28:46 > 0:28:48and you're losing that really sophisticated taste
0:28:48 > 0:28:52that you can capture with any of these wonderful mustards.
0:28:52 > 0:28:53So come on together.
0:28:53 > 0:28:56Let's expand our mind as far as mustard is concerned.
0:28:56 > 0:29:00There really is so much variety and it's going to bring your food alive.
0:29:00 > 0:29:01Let it sing.
0:29:09 > 0:29:12Stay with us as Valentine Warner takes on the challenge to
0:29:12 > 0:29:15revive a much ignored British heritage product.
0:29:22 > 0:29:25Sometimes I'm frustrated by the public's perception
0:29:25 > 0:29:26of this particular produce.
0:29:26 > 0:29:29Some people think it's cruel and wrong to eat it.
0:29:29 > 0:29:33While others simply dismiss it as not for them at all.
0:29:33 > 0:29:35But why is that? This is a wild meat.
0:29:35 > 0:29:39Delicious and versatile with a history as rich as its taste.
0:29:39 > 0:29:44I'm Valentine Warner and I'd like to try and convince you to try venison.
0:29:45 > 0:29:50In my campaign to revive Great British venison
0:29:50 > 0:29:54I want to persuade you that culling wild deer is necessary.
0:29:54 > 0:29:57We've got one. Some delicious venison.
0:29:57 > 0:30:00I'm helping some squeamish school children
0:30:00 > 0:30:02get over their fear of cooking and eating Bambi.
0:30:02 > 0:30:04Today, I ended up cutting off its head.
0:30:04 > 0:30:06- You cut its head off?- Yeah.
0:30:06 > 0:30:10And hopefully I'll convince you to give this delicious meat a go
0:30:10 > 0:30:12with my mouthwatering venison burger.
0:30:12 > 0:30:13Oh, that just smells sublime.
0:30:19 > 0:30:22I first tried venison in my early teens
0:30:22 > 0:30:25and fell in love with it from the very first bite.
0:30:25 > 0:30:26I now cook with it a lot.
0:30:26 > 0:30:29There's so much that can be done with it in the kitchen.
0:30:29 > 0:30:33It can produce so many varied and delicious dishes.
0:30:33 > 0:30:37But what I don't understand is, with such a readily available
0:30:37 > 0:30:39and sustainable source of meat, why we're nervous of it.
0:30:39 > 0:30:44Why we approach it any more differently than the everyday meats that we're used to.
0:30:44 > 0:30:47- Do you know what venison is?- No.
0:30:47 > 0:30:49I always think of it being something,
0:30:49 > 0:30:53like it's a bit gamey and a bit rich and I don't know.
0:30:53 > 0:30:56Like belongs in a Tudor banquet. I don't know!
0:30:57 > 0:31:00The perception I get is it's probably eaten
0:31:00 > 0:31:02by the Prince Of Wales and his royal circle.
0:31:02 > 0:31:05Many of you view venison as a rich man's food,
0:31:05 > 0:31:08hunted and eaten by the upper classes.
0:31:08 > 0:31:10Well, it certainly used to be
0:31:10 > 0:31:12and it's easy to see why we still think this way
0:31:12 > 0:31:17when our most visible deer still live in deer parks like this one.
0:31:17 > 0:31:21I'm at historic Burghley House which has a long association with fallow deer.
0:31:21 > 0:31:23I've come to visit Miranda Rock, whose family
0:31:23 > 0:31:27has lived in this extraordinary house since the times of Elizabeth I.
0:31:28 > 0:31:31Back then, hunting was the favourite sport
0:31:31 > 0:31:32and every self-respecting estate
0:31:32 > 0:31:36had to have a deer park in case important guests dropped in.
0:31:38 > 0:31:42Looking at all the ferocious faces staring down at me,
0:31:42 > 0:31:46do you think that many of these people enjoyed a good plate of venison
0:31:46 > 0:31:50- and looked a bit more cheery when they finished it?- I think he would have done. That's Henry VIII.
0:31:50 > 0:31:52- I think he had a lot of venison. - He had an appetite.
0:31:52 > 0:31:55Deer were first introduced to Burghley in the late 16th century
0:31:55 > 0:31:58and the herd has been an important part of the landscape ever since,
0:31:58 > 0:32:02as seen in this rare 18th-century picture.
0:32:02 > 0:32:04What have we got here?
0:32:04 > 0:32:08We've got a lovely drawing of the park at Burghley
0:32:08 > 0:32:10before Capability Brown made the changes here.
0:32:10 > 0:32:13- So we're kind of over here.- Exactly.
0:32:13 > 0:32:15And is that Great Uncle Bob?
0:32:15 > 0:32:17- Up a tree.- Up a tree.
0:32:17 > 0:32:20It's a bit of a dead cert, isn't it, this poor stag?
0:32:20 > 0:32:22He looks like he's missed all of them, actually.
0:32:22 > 0:32:24Yes. The others are running away.
0:32:24 > 0:32:28That really does kind of give a very clear idea of kind of what might have been going on.
0:32:30 > 0:32:33And venison would have featured regularly on the menu,
0:32:33 > 0:32:37cooked up for hungry hunting parties in this magnificent Tudor kitchen.
0:32:39 > 0:32:44- There we are. The Tudor kitchen. - Oh my goodness me. Wowee.
0:32:46 > 0:32:50What I wouldn't give to come back in time
0:32:50 > 0:32:53and just this bustling kitchen with hierarchy,
0:32:53 > 0:32:57and everyone doing a job, and urgency and fat and smoke and...
0:32:57 > 0:33:01Oh, fabulous. The noise and the smell and, yeah, everything.
0:33:01 > 0:33:06Well, maybe we should make a plan to do a dinner one day
0:33:06 > 0:33:11that honours the deer and get everything fired up
0:33:11 > 0:33:15and come and do ten deer dishes. A deer tasting menu.
0:33:15 > 0:33:18- It would be fun, wouldn't it? - A hoof and tongue evening.
0:33:18 > 0:33:20- I'll skip the hoof.- OK.
0:33:20 > 0:33:24The deer at Burghley are no longer hunted for sport
0:33:24 > 0:33:30but limited space makes it necessary to manage their numbers every once in a while
0:33:30 > 0:33:32and the venison is fed back into the food chain
0:33:32 > 0:33:35via local markets, restaurants and butchers.
0:33:35 > 0:33:39You don't have to be landed gentry to enjoy this delicious meat.
0:33:39 > 0:33:41In fact, anyone can buy it and cook it at home
0:33:41 > 0:33:45and I've got a quick and simple recipe to inspire you.
0:33:48 > 0:33:52I've got three delicious wild venison recipes
0:33:52 > 0:33:55that I really hope will encourage you to enjoy this meat
0:33:55 > 0:34:00and prove to you it's not just a delicacy for kings and aristocracy.
0:34:00 > 0:34:03My first recipe is going to be venison salad.
0:34:07 > 0:34:13Something I think is worth noting is that when we talk about venison
0:34:13 > 0:34:16we always seem to talk about it in terms of winter.
0:34:16 > 0:34:18Stews and pies and heavy things.
0:34:18 > 0:34:22We've got six species of deer scampering around in the wilds of the UK
0:34:22 > 0:34:24and they all have different seasons
0:34:24 > 0:34:27and the females and males have different seasons
0:34:27 > 0:34:31so there is always a kind of venison in season and that's why I want
0:34:31 > 0:34:35to make a salad to show you it can be a light, enjoyable thing,
0:34:35 > 0:34:37rather than something heavy under pastry
0:34:37 > 0:34:39or served on top of mashed potato.
0:34:39 > 0:34:44For this recipe I'm using roe deer, which is in season from April
0:34:44 > 0:34:46to the end of October.
0:34:46 > 0:34:47This is the strip loin.
0:34:47 > 0:34:49It's this muscle that goes down the back here
0:34:49 > 0:34:54and on it the silvery stuff is sinew, and I want to cut that off
0:34:54 > 0:34:57because, if I don't, as it cooks the meat will constrict
0:34:57 > 0:35:01and it won't be quite as tender and toothsome as it should be.
0:35:05 > 0:35:09The first time I ever kind of really thought about venison, I was in a restaurant with my dad
0:35:09 > 0:35:12and I was kind of going through things with him
0:35:12 > 0:35:15and I said, "What's venison?"
0:35:15 > 0:35:20And he said, "That's deer," and I remember being very, very excited.
0:35:20 > 0:35:21I couldn't wait.
0:35:21 > 0:35:24It was going to be, you know, I'm actually eating a deer
0:35:24 > 0:35:26and I've enjoyed it ever since.
0:35:29 > 0:35:33This just needs to be seared quickly in a hot pan.
0:35:36 > 0:35:39It doesn't take long to cook so I really would say stay with it.
0:35:39 > 0:35:42Love it and look after it.
0:35:43 > 0:35:47I think my father told me of the story of Herne The Hunter.
0:35:47 > 0:35:51He's a very kind of ingrained in British folklore
0:35:51 > 0:35:53and he's the guardian of the woods
0:35:53 > 0:35:56and he has the body of a man and the head of a stag
0:35:56 > 0:35:59and he used to scare the living bejesus out of me.
0:35:59 > 0:36:02And we used to go on quite a lot of walks after lunch and I could never walk at the back.
0:36:02 > 0:36:04I always had to trot round to the front
0:36:04 > 0:36:07because I thought Herne The Hunter's hairy hand would come out
0:36:07 > 0:36:09and snatch me into a hedge and that would be it.
0:36:09 > 0:36:12I was terrified of him.
0:36:12 > 0:36:14Still am a bit, actually.
0:36:14 > 0:36:16Once it's cooked, leave it to rest, like you would any meat,
0:36:16 > 0:36:19and make the dressing.
0:36:19 > 0:36:23This is my savoury brown sauce which I'm going to make in the pan
0:36:23 > 0:36:27that we fried the venison in to get every little bit of taste we can.
0:36:27 > 0:36:28Five anchovies.
0:36:33 > 0:36:36There's a long history of cooking anchovies with meat.
0:36:36 > 0:36:40They lend a wonderful kind of savoury saltiness.
0:36:40 > 0:36:42The fishiness goes when you cook them
0:36:42 > 0:36:44and that's why I'm including them with the venison.
0:36:44 > 0:36:48Along with mustard, sugar, pickled walnut juice and Worcester sauce.
0:36:48 > 0:36:50Roe deer really is one of my favourites.
0:36:50 > 0:36:54It's a great kind of venison to start on if you're a bit nervous.
0:36:54 > 0:36:56It's not one of the big heavy deer
0:36:56 > 0:37:00that I associate with something more manly on a plate.
0:37:00 > 0:37:02It's a gentle, light, fleet-footed thing
0:37:02 > 0:37:04and that's why it's going in a salad.
0:37:11 > 0:37:13Dressing done. It's time for the salad.
0:37:13 > 0:37:18I like to use radishes, beetroots and their tops, and pea shoots.
0:37:21 > 0:37:24So how simple was that? I've seared some meat.
0:37:24 > 0:37:27I've very quickly reduced a little dressing and dressed a few leaves.
0:37:27 > 0:37:32Simple stuff. So now it's just really about assembling it.
0:37:32 > 0:37:34Look at that. Delicious.
0:37:36 > 0:37:41I would defy anyone to tell me that they didn't like that.
0:37:45 > 0:37:50So here I have a light, delicious venison salad
0:37:50 > 0:37:51that I hope you'll enjoy.
0:37:51 > 0:37:53Easy stuff.
0:38:07 > 0:38:08That is really delicious.
0:38:08 > 0:38:11There's lots of wonderful things in there that don't clash.
0:38:11 > 0:38:13You can taste them all in their own right
0:38:13 > 0:38:15and the wonderful thing they do together.
0:38:15 > 0:38:20But the venison itself, it does have that element of beef
0:38:20 > 0:38:25but a meat whose magic comes through feeding in the wild.
0:38:25 > 0:38:26That's delicious.
0:38:34 > 0:38:36We have a problem with wild deer in this country.
0:38:36 > 0:38:41In fact, our deer population is almost out of control.
0:38:41 > 0:38:43In the UK there's an estimated
0:38:43 > 0:38:45two million deer living in the wild.
0:38:45 > 0:38:48The highest the population has been for a long time
0:38:48 > 0:38:51and I've come meet Carl Ivans of the Forestry Commission to see
0:38:51 > 0:38:53how we're dealing with these numbers.
0:38:53 > 0:38:55I'm in Willingham Woods in North Lincolnshire,
0:38:55 > 0:38:58an area of stunning natural beauty
0:38:58 > 0:39:01but also a perfect habitat for wild deer.
0:39:01 > 0:39:04'Carl has been managing the deer population for 24 years
0:39:04 > 0:39:05'and he's going to show me
0:39:05 > 0:39:08'what devastating effects it's having on our countryside.'
0:39:08 > 0:39:11So, Carl, there's droppings everywhere. What are those?
0:39:11 > 0:39:12That's roe deer.
0:39:12 > 0:39:16Um, you can see we've actually got a path that pretty much follows through here.
0:39:16 > 0:39:18You can see a kind of tunnel really.
0:39:18 > 0:39:19The trees either side.
0:39:19 > 0:39:22These Douglas fir have been hammered either side.
0:39:22 > 0:39:24You can see the tips have been actually nipped off.
0:39:24 > 0:39:26It's been happening in the past, as well.
0:39:26 > 0:39:29You can see how it's been knocked back and knocked back.
0:39:29 > 0:39:32So they're really stunting the trees. Not allowing them to grow.
0:39:32 > 0:39:33That's right, yeah.
0:39:33 > 0:39:38'This isn't just a local problem as deer effect nature's delicate balance countrywide.
0:39:38 > 0:39:42'Rangers have to cull our wild deer as humanely as possible
0:39:42 > 0:39:44'to prevent further damage.'
0:39:45 > 0:39:49- When you start looking there's a lot of dead trees here.- Oh, yeah.
0:39:49 > 0:39:52If people like Carl don't keep deer numbers down,
0:39:52 > 0:39:55we risk losing more of our precious woodlands in the future.
0:39:55 > 0:40:00Carl, how could you offer a fair argument to those who might say its cruel?
0:40:00 > 0:40:04Um, well, people must realise that there's no natural predators
0:40:04 > 0:40:05to deer in this country.
0:40:05 > 0:40:08Also, it's no benefit to the deer with numbers increasing.
0:40:08 > 0:40:11We're finding where there are a lot of deer,
0:40:11 > 0:40:13you've got problems with their health.
0:40:13 > 0:40:15Also, their weights go down
0:40:15 > 0:40:18and the last thing we want to see is deer dying of disease.
0:40:18 > 0:40:22We're basically just trying to get a healthy balance of everything
0:40:22 > 0:40:23and the deer will benefit
0:40:23 > 0:40:27and the countryside will benefit as well with decent management.
0:40:28 > 0:40:31So how do rangers cull our wild deer?
0:40:31 > 0:40:35More often than not it's by stalking, which require a rifle license.
0:40:36 > 0:40:39I started stalking when I was around 20.
0:40:39 > 0:40:44Carl invites me along the next morning to see how the professionals do it
0:40:44 > 0:40:46from high seats like this one.
0:40:48 > 0:40:51The reason we use high seats, you've got a good stable rest.
0:40:51 > 0:40:53You're sitting waiting for the deer to move out
0:40:53 > 0:40:56and also because you're shooting down into the ground,
0:40:56 > 0:40:57you've got a safe back stop.
0:40:59 > 0:41:02And this high vantage point allows stalkers to make a clean shot,
0:41:02 > 0:41:04ensuring minimal suffering.
0:41:06 > 0:41:09Well, the most important thing is you have a humane kill.
0:41:09 > 0:41:14A quick, clean death which, you know, the high seat here gives us
0:41:14 > 0:41:15the best option for that.
0:41:18 > 0:41:20Now it's a waiting game
0:41:20 > 0:41:24until, finally, a large roebuck appears.
0:41:28 > 0:41:31A deer just crossed about 150 yards down.
0:41:38 > 0:41:42We've got one. Some delicious venison.
0:41:47 > 0:41:49Responsible culling initiatives like this one
0:41:49 > 0:41:52exist up and down the country, helping to maintain a healthy
0:41:52 > 0:41:55and sustainable deer population.
0:41:55 > 0:41:58But they're also providing us with plenty of delicious free range meat.
0:42:00 > 0:42:04So what exactly happens to all our wild venison?
0:42:04 > 0:42:07The deer culled by members of the Lincolnshire Deer Group
0:42:07 > 0:42:09end up at the Lincoln Wild Venison larder.
0:42:09 > 0:42:11A local cooperative.
0:42:11 > 0:42:13It employs the same high standards of hygiene
0:42:13 > 0:42:16and traceability that we expect from other meats.
0:42:16 > 0:42:20So, I think this is, actually, you had the same meat practices here
0:42:20 > 0:42:21that you'd find
0:42:21 > 0:42:22in supermarkets almost.
0:42:22 > 0:42:24- Everything is accounted for. - Absolutely.
0:42:24 > 0:42:27This could make people feel more at ease in trying something
0:42:27 > 0:42:28that they were maybe nervous about.
0:42:28 > 0:42:33Yeah, I think the deer management community has upped their game
0:42:33 > 0:42:35considerably in the last 20 years.
0:42:35 > 0:42:40This is typical now of how wild deer are handled across the country.
0:42:40 > 0:42:44So, yeah, I mean, the public can be sure their venison,
0:42:44 > 0:42:46their meat, has been handled properly.
0:42:46 > 0:42:49All the deer here are hung for around a week
0:42:49 > 0:42:51to develop their flavour.
0:42:51 > 0:42:53Derek the butcher is going to show me
0:42:53 > 0:42:57just how much meat this noble beast can provide.
0:42:57 > 0:42:59An adult roe deer like the one I shot this morning
0:42:59 > 0:43:01has eight to ten different cuts.
0:43:01 > 0:43:04The most sought after being the strip loin and fillets.
0:43:04 > 0:43:06Look at that.
0:43:06 > 0:43:08I'm tempted to eat that raw with just a little
0:43:08 > 0:43:09sprinkling of salt on it.
0:43:09 > 0:43:12Nothing on this animal goes to waste.
0:43:12 > 0:43:15You can even use the bones to make the most delicious stock.
0:43:15 > 0:43:17- That's the topside. - Yep. How would you cook those?
0:43:17 > 0:43:20- You could griddle them. - Garlic butter?
0:43:20 > 0:43:21Yes, that would be lovely.
0:43:21 > 0:43:26Gosh, look, this is... I'm just feeling hungrier and hungrier.
0:43:26 > 0:43:29There's an absolute feast lying on this table.
0:43:29 > 0:43:32Some of it's about slow cooking. Some of it's about fast cooking.
0:43:32 > 0:43:35The liver, well, that just says breakfast to me
0:43:35 > 0:43:37because it's a real wow start to the day.
0:43:37 > 0:43:40We've got the legs here. We've got the silverside.
0:43:40 > 0:43:43We've got the topside and we've got the thick flank here.
0:43:43 > 0:43:45They can be chopped up into steaks like this
0:43:45 > 0:43:47and then flash fried, maybe with some parsley
0:43:47 > 0:43:49and garlic butter or something wonderful like that.
0:43:49 > 0:43:52Then, you know, maybe don't have that lamb roast.
0:43:52 > 0:43:56Have a haunch roast, and the roe deer haunch is a delicious thing.
0:43:56 > 0:43:59I like to kind of paste it in lots of garlic and lemon zest
0:43:59 > 0:44:01and anchovies and black olives.
0:44:01 > 0:44:06That is a really fantastic lunch. In fact, downright delicious.
0:44:12 > 0:44:15So we've seen how much potential there is on a venison carcass.
0:44:15 > 0:44:18So many different things that can be cooked.
0:44:18 > 0:44:20We have to control these animals
0:44:20 > 0:44:23but they're delicious too, so they should be eaten and enjoyed.
0:44:23 > 0:44:29So my next recipe is going to be a fallow deer chop with juniper sauce.
0:44:34 > 0:44:38Fallow deer exist in the wild, and they're also farmed.
0:44:38 > 0:44:41Now, the problem is for me that,
0:44:41 > 0:44:45although there is some very responsible and good venison farmers,
0:44:45 > 0:44:47we have so many deer running around in the wild,
0:44:47 > 0:44:51that we've established that they're having a negative effect on the environment,
0:44:51 > 0:44:54then it seems crazy to be eating farmed venison
0:44:54 > 0:44:56when we could be enjoying wild venison.
0:44:59 > 0:45:02So, inside this pot I've got some shallots.
0:45:02 > 0:45:06Well, I've got one large shallot. I've got two cloves of garlic.
0:45:06 > 0:45:10I'm going to put in about ten juniper berries.
0:45:10 > 0:45:11If you give them a bit of a hand.
0:45:11 > 0:45:13Just crush them with the back of a blade.
0:45:13 > 0:45:15Or bash them in your pestle and mortar.
0:45:15 > 0:45:18It just helps encourage that flavour to come out of them.
0:45:18 > 0:45:20So in they go.
0:45:20 > 0:45:22Now for some white wine
0:45:22 > 0:45:26and white wine vinegar which is going to form the base of my sauce.
0:45:27 > 0:45:31So, that's reducing. In the meantime I'm going to make a roux.
0:45:33 > 0:45:37With my family there is always a cry of never enough sauce.
0:45:37 > 0:45:39Particularly my brother.
0:45:39 > 0:45:41He's always outraged that there's never enough sauce
0:45:41 > 0:45:46so, with those words in mind, I'm going to make quite a lot of sauce.
0:45:46 > 0:45:53Right, I've got about two tablespoons of my reduction left in there
0:45:53 > 0:45:54so in that goes.
0:45:54 > 0:45:58I want to get everything out so really give it a good press.
0:45:58 > 0:46:01Then get it back on the heat to thicken up.
0:46:01 > 0:46:04Add some stock and prepare your meat.
0:46:06 > 0:46:10Now, what I want to do here is, I like the fat on meat.
0:46:10 > 0:46:14My fork is constantly appearing hovering over other people's plates
0:46:14 > 0:46:18when they leave it on the side. So I like a crispy bit of fat.
0:46:18 > 0:46:22If you make a few slits in it just to help the fat run out.
0:46:26 > 0:46:30As we saw with the Lincolnshire Deer Group, they're really trying
0:46:30 > 0:46:33to get venison out there so it can come to your table.
0:46:33 > 0:46:36Also the whole practice of producing, dealing with it,
0:46:36 > 0:46:39butchering it, it's very closely audited.
0:46:39 > 0:46:41It's very, very hygienic as you would expect with any farmed
0:46:41 > 0:46:43or commercial meat.
0:46:43 > 0:46:47Pretty much every deer that goes out there can be traced back to
0:46:47 > 0:46:49the very field it was taken from.
0:46:49 > 0:46:54Oh that's looking good and it's smelling delicious.
0:46:54 > 0:47:00And into the oven it goes for really little more than five or six minutes.
0:47:00 > 0:47:03But test it. Prod it. Get a feeling for it.
0:47:03 > 0:47:06I'm going to finish the sauce with a little bit of cream.
0:47:06 > 0:47:11Of the six deer, the strongest one and actually the one I care for least
0:47:11 > 0:47:15is the red deer and then you've got the next big boys.
0:47:15 > 0:47:18You've got the fallow and the sika deer.
0:47:18 > 0:47:21The chop from the fallow is one of my favourite cuts of all
0:47:21 > 0:47:23and it's just pleasing.
0:47:23 > 0:47:27It's very tasty meat. Again with no kind of edge to it.
0:47:32 > 0:47:34Right, so, there's the chop done.
0:47:34 > 0:47:37Let's get that out of the pan
0:47:37 > 0:47:39because I don't want it to cook anymore.
0:47:39 > 0:47:40And that's it.
0:47:40 > 0:47:44It really is no more complicated than cooking a steak.
0:47:44 > 0:47:46Be adventurous.
0:47:46 > 0:47:48Try wild venison. Ask your butcher for it.
0:47:48 > 0:47:51There's some fantastic places online to get hold of it.
0:47:51 > 0:47:54This meat is there to be eaten. We have tonnes of it.
0:47:54 > 0:47:59Ultimately, it's really delicious so enjoy it.
0:48:06 > 0:48:11That is a delicious plate of food. Wild venison.
0:48:11 > 0:48:14Get out there and get yourself some.
0:48:20 > 0:48:22I'm not going to hold back.
0:48:29 > 0:48:32That's a very delicious piece of meat and, if you like beef,
0:48:32 > 0:48:35you're going to love this.
0:48:35 > 0:48:38If you like lamb, you're going to love this.
0:48:38 > 0:48:42If you want to give something new a try, you're going to love this.
0:48:42 > 0:48:46That is a splendid piece of meat.
0:48:47 > 0:48:49Champion.
0:48:54 > 0:48:58I want to bring wild venison to our towns and cities.
0:48:58 > 0:49:02In 2009, we spent £2 billion on chicken
0:49:02 > 0:49:04but just £43 million on venison
0:49:04 > 0:49:09so how do we stir up demand for this ethical, sustainable meat?
0:49:09 > 0:49:12By encouraging people to try it which is exactly what the pupils
0:49:12 > 0:49:15at a school in Nottingham are being encouraged to do.
0:49:15 > 0:49:19Today, they're having a lesson in deer butchery.
0:49:19 > 0:49:22Learning that deer culling is a necessary evil
0:49:22 > 0:49:25that results in the most delicious, nutritious meat.
0:49:30 > 0:49:33It's part of the Fair Game Initiative,
0:49:33 > 0:49:37an educational project spearheaded by Dr Naomi Sykes
0:49:37 > 0:49:39from the University Of Nottingham.
0:49:39 > 0:49:44Like me, she's keen to see wild venison back on our plates.
0:49:47 > 0:49:50Well, today, we brought in a whole deer. A fallow deer.
0:49:50 > 0:49:53- Legs. Antlers. Tongue. - Yeah, the whole lot.
0:49:53 > 0:49:56- Tail. Altogether. - Absolutely everything.- Yeah.
0:49:56 > 0:49:59And brought it in for the children so that they could have a go
0:49:59 > 0:50:03experiencing what it's like to actually butcher a deer.
0:50:03 > 0:50:06Skin it and see the whole process through to actually cooking
0:50:06 > 0:50:08and consumption of the animal.
0:50:08 > 0:50:11They must have been riveted and then to cook it too.
0:50:11 > 0:50:13It was interesting. At the beginning,
0:50:13 > 0:50:16they were all fairly squeamish as I think most people would be
0:50:16 > 0:50:17but they really got into it
0:50:17 > 0:50:21and they could understand the context of why we were doing this.
0:50:21 > 0:50:24Why do you think this is important?
0:50:24 > 0:50:25What we're trying to do here
0:50:25 > 0:50:29by bringing venison into this particular school is try to democratise it and to make people
0:50:29 > 0:50:33realise this is not a food just for the elite, just for the rich.
0:50:33 > 0:50:37It is something that's actually very cheap if you get it at source
0:50:37 > 0:50:39and it's something that everybody can enjoy
0:50:39 > 0:50:43and I don't think that you can get more free range than deer.
0:50:44 > 0:50:48Stage Two - a lesson on how to cook this lean and tender meat
0:50:48 > 0:50:53and a quick taste before they put their new skills to the test.
0:50:55 > 0:50:57Then it's time to hit the stoves
0:50:57 > 0:50:59and whip up a dish for their parents to try later.
0:50:59 > 0:51:02So what do the pupils think of our wild venison?
0:51:04 > 0:51:07Are you getting them nice and brown on the outside?
0:51:07 > 0:51:10Did you know what venison was before?
0:51:10 > 0:51:11No.
0:51:11 > 0:51:14And how do you feel when you know it's a deer?
0:51:14 > 0:51:17Strange. Because I don't usually eat deer.
0:51:20 > 0:51:24Do you think it's important to know the whole stage of how everything happens?
0:51:24 > 0:51:28You've seen the whole animal and now here's your meat. Do you think that's important?
0:51:28 > 0:51:30Yeah, because, like, when you normally buy the food from the shop
0:51:30 > 0:51:32you don't think what happened to it.
0:51:32 > 0:51:35You just cook it and eat it. But now you've seen
0:51:35 > 0:51:38what happens to it and everything it makes you think about what happens to other animals.
0:51:38 > 0:51:42You should work for the British Venison Board, I think.
0:51:42 > 0:51:45- Which one's yours?- This one. - That looks very delicious.
0:51:45 > 0:51:48I'm really thrilled by what I've heard. I walked into this room
0:51:48 > 0:51:52and I really thought there was going to be some quite upset children,
0:51:52 > 0:51:55others with their arms crossed. But I'm really encouraged.
0:51:55 > 0:51:59They've all guzzled it. They love it. It's fantastic.
0:52:02 > 0:52:06But the ultimate test is yet to come. Their parents.
0:52:06 > 0:52:08After all, they'll be the ones buying it.
0:52:08 > 0:52:11So how will they react to eating deer?
0:52:11 > 0:52:13- Very nice.- Very nice?
0:52:13 > 0:52:19Mmm. Very good. And you did this all yourself, did you?
0:52:19 > 0:52:21- Have you eaten venison before? - No. It's really nice.
0:52:21 > 0:52:25- I like it. - When you knew what it was were you a bit apprehensive of trying it?
0:52:25 > 0:52:27No, I've seen them on Wollaton Park.
0:52:27 > 0:52:32Yeah. What, and licked your lips every time you drove past?
0:52:32 > 0:52:33Yeah, yeah. That's happened. Yeah.
0:52:33 > 0:52:36What did you think of your plates of venison?
0:52:36 > 0:52:38Yeah, I mean, I really enjoyed it.
0:52:38 > 0:52:41The only thing is it's not something that you see every day
0:52:41 > 0:52:42at the supermarkets.
0:52:42 > 0:52:45Would you like to see supermarkets selling it?
0:52:45 > 0:52:49Um, yes, I think it ought to be more accessible
0:52:49 > 0:52:51because then obviously people would buy it.
0:52:51 > 0:52:54It would make a change for Christmas dinner, wouldn't it?
0:52:54 > 0:52:56As long as it came with a full recipe of how to do it
0:52:56 > 0:52:58and how not to do it, it can go on my list tomorrow.
0:52:58 > 0:53:00I'm very glad you said that.
0:53:00 > 0:53:04Do you think there's a fear of not knowing how to cook something new?
0:53:04 > 0:53:06Yeah. Just being landed with a lump of meat
0:53:06 > 0:53:08and thinking, well, what do I do with it?
0:53:08 > 0:53:10You know, it's a good meat to eat
0:53:10 > 0:53:14and if it's made available in Morrison's
0:53:14 > 0:53:19Asda, Sainsbury's, all of them, then I would definitely give it a go.
0:53:19 > 0:53:23People will eat it if we make it more accessible.
0:53:23 > 0:53:28So, supermarkets, take note. Stock more wild venison.
0:53:28 > 0:53:33If this doesn't convince you to try venison then I give up.
0:53:33 > 0:53:34I have no more ideas.
0:53:34 > 0:53:38This is also a good way to try and trick your kids
0:53:38 > 0:53:41into trying venison when they wouldn't otherwise.
0:53:41 > 0:53:44I'm going to make a venison burger and chips.
0:53:48 > 0:53:51So, what I've got here is some muntjac mince
0:53:51 > 0:53:53which is a very delicate flavour.
0:53:53 > 0:53:56You should be able to order this from a specialist butcher.
0:53:56 > 0:53:59Now, I'm making a patty for the burger
0:53:59 > 0:54:02and this is a great opportunity for me to say some things
0:54:02 > 0:54:05I feel very strongly about when it comes to burger-making.
0:54:05 > 0:54:08Rule number one - no onion.
0:54:08 > 0:54:11A burger should be a pure meat thing and, actually, all the onion does
0:54:11 > 0:54:14is help the burger fall apart in the pan.
0:54:14 > 0:54:17Rule number two - never put egg in it.
0:54:17 > 0:54:20It's pointless. This is meat is protein.
0:54:20 > 0:54:23It's naturally very sticky and all you do by putting an egg in
0:54:23 > 0:54:28is make it rather dense and kind of urgh and kind of processed looking.
0:54:28 > 0:54:31And rule number three - size matters.
0:54:31 > 0:54:33Because a little ball goes in the middle of the bun
0:54:33 > 0:54:37and you have to eat all the crust all the way round before you find the fun bit.
0:54:37 > 0:54:39So I want a kind of burger as I know it
0:54:39 > 0:54:41and I want it to go right to the edges of the bun.
0:54:41 > 0:54:44So that's all I do. That is just meat.
0:54:45 > 0:54:49And I'm going to top this beauty with a remoulade
0:54:49 > 0:54:50punchy with mustard.
0:54:53 > 0:54:58And quite a lot of it so two really generous teaspoons.
0:54:58 > 0:55:01Spilling teaspoons in fact.
0:55:07 > 0:55:11Very slowly...add the oil.
0:55:14 > 0:55:17As you can see, that mayonnaise is nicely holding its own.
0:55:17 > 0:55:19It's not drippy.
0:55:19 > 0:55:25It's kind of bang on and it's got a lovely grrr from the mustard. OK.
0:55:26 > 0:55:29Then mix it into some shredded celeriac.
0:55:30 > 0:55:32Now you can start cooking.
0:55:34 > 0:55:37So I want to get a little bit of fat out of the bacon
0:55:37 > 0:55:40to cook the burger in so that can go on now.
0:55:42 > 0:55:47I had quite a strange episode once with a, um, quite literally...
0:55:47 > 0:55:51I was filming and we went to a hotel very late at night and everybody
0:55:51 > 0:55:55was tired and there was a man trembling standing in the reception.
0:55:55 > 0:55:58Saying he'd run over a dog and it was in his car.
0:55:58 > 0:56:01So we offered to kind of help and come and have a look
0:56:01 > 0:56:05and see what was going on and this man's sports car had run over
0:56:05 > 0:56:08a muntjac and literally swallowed it like a fish.
0:56:08 > 0:56:12We asked if we could have it and he said yes and we cooked
0:56:12 > 0:56:16a fantastic muntjac which we'd taken out of a car radiator
0:56:16 > 0:56:20in a pub car park and ate it with wet walnuts and ceps
0:56:20 > 0:56:25and it was quite one of the best venison dishes I've ever made, actually.
0:56:25 > 0:56:28But probably not the best way to get your venison.
0:56:29 > 0:56:32Ah, that just smells sublime.
0:56:32 > 0:56:35I think the important thing for me about burgers generally
0:56:35 > 0:56:40is that there remains that element of junk to them.
0:56:40 > 0:56:43We're too keen to put the burger in artisan bread
0:56:43 > 0:56:47that kind of grazes the roof of the mouth and we put tomato compote.
0:56:47 > 0:56:50I don't want tomato compote. I want ketchup.
0:56:50 > 0:56:52And if you are putting cheese in it -
0:56:52 > 0:56:56amazing squiggles cheddar from somewhere in the deep West Country -
0:56:56 > 0:56:59well, I don't want that either. It doesn't melt properly.
0:56:59 > 0:57:01I want a nice orange rubber slice.
0:57:03 > 0:57:05Who doesn't like a burger?
0:57:05 > 0:57:07A vegetarian?
0:57:07 > 0:57:10Right, OK, chips are in.
0:57:10 > 0:57:13Time to assemble my burger.
0:57:13 > 0:57:20So, remoulade, red onion rings, some gherkin and ketchup.
0:57:22 > 0:57:26Wow, that's going to be quite hard to master.
0:57:26 > 0:57:29Venison burger with celeriac remoulade
0:57:29 > 0:57:32and some good French fries.
0:57:33 > 0:57:34Bingo.
0:57:39 > 0:57:42I'll just say now that this ain't going to be pretty.
0:57:49 > 0:57:50But it sure is tasty.
0:57:54 > 0:57:55Really, really tasty.
0:58:00 > 0:58:02We always seem to rely on the staples -
0:58:02 > 0:58:06lamb, pork, chicken, beef - and I would say that maybe
0:58:06 > 0:58:08the British table is becoming quite boring.
0:58:08 > 0:58:13Wonderful things like venison of our land bring variety to the kitchen.
0:58:13 > 0:58:17They're utterly delicious. We should be proud to have this meat.
0:58:17 > 0:58:20Eat delicious wild venison.
0:58:35 > 0:58:38Subtitles by Red Bee Media Ltd