0:00:03 > 0:00:07We believe that Britain has the best food in the world.
0:00:07 > 0:00:10Not only can we boast fantastic ingredients...
0:00:10 > 0:00:13- Look!- Look at them.
0:00:14 > 0:00:16..amazing producers,
0:00:16 > 0:00:19and innovative chefs.
0:00:19 > 0:00:22- But we also have an amazing food history.- Oh, brilliant.
0:00:22 > 0:00:25Oh wow!
0:00:25 > 0:00:27Don't eat them like that, you'll break your teeth.
0:00:29 > 0:00:33During this series we're going to take you on a journey
0:00:33 > 0:00:35into our culinary past.
0:00:35 > 0:00:37Everything's ready, let's get cracking.
0:00:37 > 0:00:40We'll explore it's revealing stories.
0:00:40 > 0:00:42BOTH: Wow!
0:00:42 > 0:00:46And meet the heroes that keep our food heritage alive.
0:00:46 > 0:00:48It's a miracle what comes out of the oven.
0:00:48 > 0:00:51And, of course, be cooking up a load of dishes
0:00:51 > 0:00:54that reveal our foodie evolution.
0:00:54 > 0:00:56Look at that. That's a proper British treat.
0:01:00 > 0:01:03We have a taste of history.
0:01:05 > 0:01:08Quite simply the best of British!
0:01:25 > 0:01:26Blackberries.
0:01:26 > 0:01:29What are you doing?
0:01:29 > 0:01:34Foraging. Mankind has been foraging since time began,
0:01:34 > 0:01:35it's in our genes.
0:01:35 > 0:01:38We've been hunter-gatherers for at least 90,000 years.
0:01:38 > 0:01:43You know, your survival depended just as much on your foraging skills
0:01:43 > 0:01:44as you hunting skills.
0:01:49 > 0:01:52# Wild thing! #
0:01:52 > 0:01:54This show is a celebration of our foraging heritage.
0:01:54 > 0:02:00In Britain, we've got some of the best wild food on the planet.
0:02:00 > 0:02:03With living traditions of catching,
0:02:03 > 0:02:08collecting and picking wild grub right on our doorstep.
0:02:08 > 0:02:11Where you can find some of the tastiest mushrooms,
0:02:11 > 0:02:16a huge variety of shellfish, and of course, blackberries.
0:02:17 > 0:02:21We'll be exploring the best of foraged food
0:02:21 > 0:02:24from the cliffs of Cornwall to the Orkney islands.
0:02:24 > 0:02:27And bringing back a forgotten British favourite.
0:02:27 > 0:02:32We'll be showing you how nature's larder
0:02:32 > 0:02:35can provide little known, but incredible dishes.
0:02:35 > 0:02:40It's all delicious, exciting and free.
0:02:40 > 0:02:42The very best of British.
0:02:42 > 0:02:46# Wild thing I think I love you. #
0:02:50 > 0:02:52First up in the Best Of British kitchen,
0:02:52 > 0:02:54we're going to show you an unusual,
0:02:54 > 0:02:57but brilliant dish from the sea shore.
0:02:57 > 0:03:00There is no more free fertile horn of plenty
0:03:00 > 0:03:04for the British forager than our noble coastline.
0:03:04 > 0:03:08But we ignore these. And they are fantastic.
0:03:08 > 0:03:10The razor clam.
0:03:10 > 0:03:13They've been eaten since prehistoric man first walked the planet.
0:03:13 > 0:03:17They are a wonderful creature and they are so, so tasty.
0:03:17 > 0:03:20We want to put these back on the table.
0:03:23 > 0:03:27But one of the best things about razor clams is foraging for them.
0:03:27 > 0:03:30Now there's a bit of a trick to catching them,
0:03:30 > 0:03:34so who better to show you how to do it than the legendary Ray Mears?
0:03:37 > 0:03:40This is what I'm after here.
0:03:40 > 0:03:43That key-shaped hole.
0:03:43 > 0:03:45To get what's in there out,
0:03:45 > 0:03:48what I have to do is to put some salt down the hole.
0:03:48 > 0:03:50And now wait.
0:03:50 > 0:03:52Filter feeders like clams and cockles
0:03:52 > 0:03:55can concentrate poisons in their bodies.
0:03:55 > 0:03:57Here it comes.
0:03:57 > 0:03:59So it's a good idea to check with a local expert
0:03:59 > 0:04:01what you're picking is safe to eat.
0:04:01 > 0:04:05Grab that and hold him. And they really pull.
0:04:05 > 0:04:10You have to coax these things out from the sand.
0:04:10 > 0:04:15There we are, a razor shell. That is really fantastic eating.
0:04:15 > 0:04:18You're not wrong, Ray,
0:04:18 > 0:04:20and you'd love the recipe we're about to cook up.
0:04:20 > 0:04:24We're going to make chilli and garlic razor clams,
0:04:24 > 0:04:29served with parsley crumbs and a harissa and saffron mayonnaise.
0:04:29 > 0:04:35Ancient foraged food meets the flavours of contemporary cooking.
0:04:36 > 0:04:41First up we cook the clams in boiling water and you don't need long!
0:04:41 > 0:04:44Literally, it is for seconds because they'll open quickly.
0:04:44 > 0:04:48As soon as they're open, they're cooked.
0:04:53 > 0:05:00- There's one. Look at them! - Say hello to daddy! Look at those.
0:05:00 > 0:05:01They are cooked.
0:05:01 > 0:05:05If you like eating mussels, if you like cockles,
0:05:05 > 0:05:08sweet shellfish, these are better.
0:05:08 > 0:05:11But we can't tell you enough, the key is,
0:05:11 > 0:05:13you saw literally it took seconds.
0:05:13 > 0:05:16The key with razor clams is not to overcook them
0:05:16 > 0:05:19because if you do, they'll go chewy and rubbery.
0:05:19 > 0:05:20- Squash balls.- Yes.
0:05:21 > 0:05:24Drain them off and while they're cooling,
0:05:24 > 0:05:27we'll get on with the other components.
0:05:27 > 0:05:30I'm going to chop one chilli and eight cloves of garlic
0:05:30 > 0:05:34to make an infusion which we'll pour over the clams.
0:05:34 > 0:05:36And while Si's doing that,
0:05:36 > 0:05:39I'm going to fry up 50 grams of breadcrumbs
0:05:39 > 0:05:42which I'll mix with a handful of rough chopped parsley.
0:05:42 > 0:05:44It's nice to sprinkle over the clams
0:05:44 > 0:05:47when they've been dressed with the garlic and olive oil.
0:05:47 > 0:05:49Razor clams are wonderful.
0:05:49 > 0:05:53This is British produce and it doesn't come much better.
0:05:53 > 0:05:55For the oil, it's really important
0:05:55 > 0:05:57not to burn the garlic when you cook it.
0:05:57 > 0:06:00We keep banging on and going,
0:06:00 > 0:06:03"Listen, start with some heat in your pan." Not this time.
0:06:03 > 0:06:05We are going to put the chilli in
0:06:05 > 0:06:09and we're going to put the garlic, again into a cold pan.
0:06:09 > 0:06:15We're going to cover it with olive oil and quite a lot of olive oil.
0:06:15 > 0:06:20Look at the heat here, it's really quite low.
0:06:20 > 0:06:24We will very, very slowly bring that up to temperature. Very slowly.
0:06:26 > 0:06:32We're going to season it up with lots of black pepper and salt.
0:06:32 > 0:06:35And then just stir it in.
0:06:37 > 0:06:40We'll leave the breadcrumbs to cool before we add in the parsley.
0:06:40 > 0:06:44In the meantime, we can get on with the last bit of the recipe,
0:06:44 > 0:06:47the harissa and saffron mayonnaise.
0:06:49 > 0:06:51- I love saffron. - The smell is lovely.
0:06:51 > 0:06:55- You really do, don't you?- The spice that is more expensive than gold.
0:06:56 > 0:06:58Just put a good handful in there.
0:06:58 > 0:07:01Keith Floyd always used to say, he said, "When people say to me
0:07:01 > 0:07:04" 'How much saffron do I use', I say, 'How much can you afford?' "
0:07:05 > 0:07:07Splash of boiling water on that.
0:07:07 > 0:07:10Look at the colour that has come out of that instantly.
0:07:10 > 0:07:14It is going to make the most fantastic, colourful, tasty meal.
0:07:14 > 0:07:17Leave that to cool. Saffron is interesting.
0:07:17 > 0:07:18It's thought the Venetians,
0:07:18 > 0:07:23when trading for tin with the Cornish, swapped saffron for tin.
0:07:23 > 0:07:26This could explain the Cornish love of making saffron cakes.
0:07:26 > 0:07:31But we do know that in the 16th century,
0:07:31 > 0:07:34saffron was grown in Britain, particularly in Essex.
0:07:34 > 0:07:35Saffron Walden.
0:07:35 > 0:07:38Look at that. A tan like an Essex girl.
0:07:40 > 0:07:43And now for the other main ingredient.
0:07:44 > 0:07:46This is harissa. It's a chilli paste
0:07:46 > 0:07:48that goes well with Middle Eastern food.
0:07:48 > 0:07:51A lot of people think it's Moroccan,
0:07:51 > 0:07:54but originally it's Tunisian and it is fantastic.
0:07:54 > 0:07:57So, you put a teaspoon of that in a bowl.
0:07:57 > 0:07:59What's great about cooking in Britain
0:07:59 > 0:08:01is that we get to spice up our lives
0:08:01 > 0:08:04with fantastic international ingredients.
0:08:04 > 0:08:07The one that we're using is rose harissa.
0:08:07 > 0:08:08It's not as hot and fiery.
0:08:08 > 0:08:12You can get some harissas that are, like, blow your socks off us.
0:08:12 > 0:08:15But these are all really robust flavours.
0:08:15 > 0:08:18Honestly, the razor clams can take it.
0:08:20 > 0:08:24Add in a couple of large tablespoons of mayonnaise and mix it in.
0:08:24 > 0:08:28- That is gorgeous, man. - Now, mix the saffron in.
0:08:32 > 0:08:36And we don't waste any of this. Look at that.
0:08:38 > 0:08:41Somewhat tasty and somewhat psychedelic.
0:08:41 > 0:08:43That's what you call a seafood sauce.
0:08:43 > 0:08:47- Spoon's clean.- Oh, yeah.
0:08:47 > 0:08:51Oh, yeah. It's earthy as well. It's lovely.
0:08:51 > 0:08:55By now my chilli and garlic infused oil should be ready.
0:08:55 > 0:09:01This is when it's ready, look. Little bubbles in the oil.
0:09:01 > 0:09:06At that point, take it off the heat and leave it.
0:09:06 > 0:09:09That's it, it's done.
0:09:10 > 0:09:13Put the parsley in the crumbs and we're nearly there.
0:09:13 > 0:09:17So, we've got the clams, we've got the dressing,
0:09:17 > 0:09:20we've got the accompaniments and we've got its juice.
0:09:20 > 0:09:23- Lovely.- We can start building now, can't we?- We can.
0:09:23 > 0:09:29Let's show you how to dress a razor clam.
0:09:29 > 0:09:31Really, really simple.
0:09:31 > 0:09:32Save the shells.
0:09:32 > 0:09:35They come out of their shells easily, don't they?
0:09:35 > 0:09:38Yes. This bit here, you don't want.
0:09:38 > 0:09:45And then you want to make a cut across there like that.
0:09:45 > 0:09:47Look at that beautiful piece of meat.
0:09:47 > 0:09:52We want all that, so you nip that off like that.
0:09:52 > 0:09:55So you have two lovely pieces of meat.
0:09:55 > 0:09:58And this bit, you chuck.
0:10:10 > 0:10:12Take the shells and snap the hinge,
0:10:12 > 0:10:14so they lie flat on a baking tray,
0:10:14 > 0:10:17then replace the prepared clams.
0:10:21 > 0:10:24There we are. Lovely.
0:10:24 > 0:10:28Dress them with the infused garlic and chilli oil.
0:10:28 > 0:10:30Coastal foraging is interesting
0:10:30 > 0:10:33because it's far from being survivalist food.
0:10:33 > 0:10:36It's quite haute cuisine.
0:10:36 > 0:10:40You could read this in a very fancy restaurant and be happy.
0:10:40 > 0:10:43There we are. Beautiful.
0:10:45 > 0:10:47Last of all, the clams need to go under
0:10:47 > 0:10:50a blisteringly hot grill for 2-3 minutes.
0:10:50 > 0:10:53Move the shelf as close as you can get it to the grill
0:10:53 > 0:10:58and under a preheated grill, which is key, stick your razor clams in.
0:11:04 > 0:11:09They're starting to go. I think they're perfect.
0:11:09 > 0:11:12- Nicely sizzling. - Sizzling away.
0:11:15 > 0:11:17Lovely.
0:11:20 > 0:11:24Now, just dress that with the crumbs and parsley.
0:11:26 > 0:11:29And on the side a nice big dipping dollop
0:11:29 > 0:11:33of the saffron and harissa mayo.
0:11:33 > 0:11:35That looks fantastic.
0:11:38 > 0:11:41I think that's what I would call a Michelin-star forage.
0:11:41 > 0:11:45- I'd be with you. That's a top scrounge, that one.- Should we?
0:11:45 > 0:11:49- I think we should. - Forks or forage?- Forage.
0:11:50 > 0:11:54Mayo, garlic, crumbs.
0:12:00 > 0:12:05The chilli and the razor clam, it's so sweet and then you have
0:12:05 > 0:12:10that lovely savoury taste with the garlic and the oil. Fabulous.
0:12:10 > 0:12:13Then you dip the mayo in and get that earthy thing with the saffron.
0:12:13 > 0:12:17- Honestly, it's amazing. - If you like squid, you'd like these.
0:12:17 > 0:12:20If you like mussels, you'd like these.
0:12:20 > 0:12:23If you love scallops, you'd go bonkers for these.
0:12:23 > 0:12:27And if you like food for nothing, give this one a go.
0:12:27 > 0:12:31That here on our beaches and on our shore lines,
0:12:31 > 0:12:33and there're fantastic.
0:12:33 > 0:12:38All you need is a bit of courage, a good sense of the tides
0:12:38 > 0:12:39and a bag of salt.
0:12:43 > 0:12:46Cooking foraged food and eating the oldest grub around,
0:12:46 > 0:12:50is a great way to connect with our very earliest foodie ancestors.
0:12:52 > 0:12:55But it's great to combine those primal flavours
0:12:55 > 0:12:59with the best tastes that modern cooking has to offer,
0:12:59 > 0:13:01fusing the really old and the new.
0:13:05 > 0:13:09Razor clams might have been a bit forgotten over the years,
0:13:09 > 0:13:13but there's another shellfish that has been foraged for just as long
0:13:13 > 0:13:15and has never slipped off the menu.
0:13:21 > 0:13:26Cockles are a coastal delicacy that have always been a firm seaside favourite.
0:13:26 > 0:13:29'Some of a us may still distain this humble shellfish,
0:13:29 > 0:13:32'but it is a valuable item in Britain's fishing industry
0:13:32 > 0:13:35'and very popular with hungry holiday-makers.'
0:13:38 > 0:13:41But cockling is no DIY hobby.
0:13:41 > 0:13:46They've been picked by hand on an industrial scale for generations,
0:13:46 > 0:13:47creating unique ways of life.
0:13:50 > 0:13:53In the 1940s on the Thames estuary,
0:13:53 > 0:13:55teams of pickers would head out in boats
0:13:55 > 0:13:58and wait for the tide to go out.
0:14:00 > 0:14:03Then they'd splash around in their undies,
0:14:03 > 0:14:05gathering cockles in buckets.
0:14:05 > 0:14:09You wouldn't do that in the North East.
0:14:09 > 0:14:13Nowadays, Thames cockles are collected by dredgers,
0:14:13 > 0:14:15which suck them up with giant vacuum cleaners.
0:14:15 > 0:14:17Nowhere near as much fun.
0:14:25 > 0:14:27But the Thames estuary wasn't the only place
0:14:27 > 0:14:31where foraging for cockles by hand supported whole communities.
0:14:34 > 0:14:36Is that the deserts of Arabia?
0:14:36 > 0:14:39Don't be daft! It's the Gower in South Wales, boyo!
0:14:39 > 0:14:42Where they've been cockling the same way for generations.
0:14:45 > 0:14:50How many miles have we got to go before we get to any cockles?
0:14:50 > 0:14:52You have got about seven miles.
0:14:52 > 0:14:55Two miles over the road, seven miles of sand after.
0:14:56 > 0:15:00And the cockle beds are right down at the very bottom.
0:15:05 > 0:15:09During the Industrial Revolution, cockling was vital work for women
0:15:09 > 0:15:12whose husbands couldn't get work in the coal mines.
0:15:12 > 0:15:15Women were still the main cockle pickers on the Gower
0:15:15 > 0:15:19right up until the 1970s and were known for their resilience
0:15:19 > 0:15:22in the harshest kinds of weather.
0:15:22 > 0:15:29- Ruth, how long have you been cockling on the sands? - Between 45 and 46 years.
0:15:29 > 0:15:33- Is it much the same sort of business as it was then?- Oh, no.
0:15:33 > 0:15:35It was harder then.
0:15:35 > 0:15:38We had no Wellingtons, no gloves in the cold weather.
0:15:38 > 0:15:42Barefooted or an old pair of naily boots on our feet.
0:15:42 > 0:15:44Why did you take up such a hard trade?
0:15:44 > 0:15:46Well, there was nothing else to be had nowadays.
0:15:46 > 0:15:50Either picking cockles or going out to the service.
0:15:50 > 0:15:53How do you know where to find the cockles?
0:15:53 > 0:15:57How do you know there are cockles here for instance, and not over there?
0:15:57 > 0:16:01Well, when we pull with these rakes, we pull in the cockles.
0:16:01 > 0:16:04Some parts of the sand we pull,
0:16:04 > 0:16:06and we don't pull any cockles at all.
0:16:06 > 0:16:08So we know we don't keep that way, we keep this way.
0:16:08 > 0:16:11But the sand does rise a little where the cockles are.
0:16:11 > 0:16:16- Ask a stupid question. - Ah, they're strange creatures, cockles that is.
0:16:16 > 0:16:20And if you're a London reporter, you wouldn't quite know what to believe.
0:16:20 > 0:16:22I was told that cockles would sing in the bag,
0:16:22 > 0:16:24but I can't hear anything from these.
0:16:24 > 0:16:27You wouldn't hear them in the winter time.
0:16:27 > 0:16:30You can always hear them when the tide is coming in.
0:16:31 > 0:16:33Is that a wind up?
0:16:33 > 0:16:37Well, it's what the cocklers say, but they don't sing
0:16:37 > 0:16:41- Land Of My fathers, they just buzz. - Nay.
0:16:43 > 0:16:46Foraging for cockles is still big business today.
0:16:46 > 0:16:49But it remains a hard and sometimes dangerous profession,
0:16:49 > 0:16:53where knowledge of the shifting sands and tides,
0:16:53 > 0:16:57has been handed down through generations of local people.
0:16:57 > 0:17:00So, if you don't know what you're doing,
0:17:00 > 0:17:02it's best left to the experts.
0:17:07 > 0:17:10We strongly believe that there are some real hidden gems with wild food
0:17:10 > 0:17:14and we're heading inland to look for a fish that doesn't live in water.
0:17:14 > 0:17:19It's something you wouldn't necessarily think of eating.
0:17:19 > 0:17:22It's an easily foraged treat that has all but disappeared,
0:17:22 > 0:17:26so we're heading to Priddy in Somerset to find out more.
0:17:30 > 0:17:34They know a bit about foraging in this corner of Somerset.
0:17:34 > 0:17:37Folk once came from miles around to sample a local delicacy
0:17:37 > 0:17:40that could be found living wild in the nooks
0:17:40 > 0:17:43and crannies of dry-stone walls.
0:17:43 > 0:17:45This is it.
0:17:47 > 0:17:50It's called the Mendip wallfish,
0:17:50 > 0:17:53better known to you and I, as the garden snail.
0:17:53 > 0:17:56We all know the French love a snail,
0:17:56 > 0:18:01but in the '60s it was a Brit who put Helix aspersa back on the menu,
0:18:01 > 0:18:06when rocket scientist-turned-chef Paul Leyton began serving them
0:18:06 > 0:18:08in his restaurant the Miners' Arms.
0:18:08 > 0:18:11It was a British food sensation!
0:18:11 > 0:18:15Paul's son Nick and wife Pauline still have a treasure trove
0:18:15 > 0:18:18of his late father's memorabilia.
0:18:18 > 0:18:22Nick and Pauline, we're here to see you because you're part
0:18:22 > 0:18:25of the great wallfish... The Mendip sail dynasty.
0:18:25 > 0:18:28That's right. My parents had a restaurant down the road in the '60s,
0:18:28 > 0:18:31and a new restaurant was opening in Bristol,
0:18:31 > 0:18:33Harvey's were opening a restaurant
0:18:33 > 0:18:36and they advertised they were going to serve Mendip snails.
0:18:36 > 0:18:41Their building work fell behind so we thought we'd beat them to it.
0:18:41 > 0:18:43Snails are a traditional Mendip thing
0:18:43 > 0:18:46because they were eaten by local road men on a shovel
0:18:46 > 0:18:50at the side of the road for lunch type thing.
0:18:50 > 0:18:53And it just took off. We never expected
0:18:53 > 0:18:57that people would be so interested in the common garden snail.
0:18:58 > 0:19:01Snails were once a local treat in Somerset
0:19:01 > 0:19:05and just after the war, you could find people eating them as a snack in pubs.
0:19:05 > 0:19:10The Leyton's wanted to create a gourmet dish from the southwest.
0:19:10 > 0:19:14And their wallfish became renowned all over the country,
0:19:14 > 0:19:18from Delia to Egon Ronay and even the SAS.
0:19:19 > 0:19:23There's one from the SAS. They were into the foraging.
0:19:23 > 0:19:27"My regiment is responsible for running combat survival courses
0:19:27 > 0:19:30"for officers and senior NCOs for the army.
0:19:30 > 0:19:34"I wonder if you could help me by supplying enough Mendips snails
0:19:34 > 0:19:37"for 40 people for the foraging dinner on 8th of April."
0:19:37 > 0:19:41You see, we British have always been great foragers, even our SAS.
0:19:41 > 0:19:44- They're having a go too. - That is right.
0:19:44 > 0:19:46Thousands of snails for the restaurant
0:19:46 > 0:19:50were foraged and sent in from all over the country.
0:19:50 > 0:19:54In order to store them all, Paul used his engineering skills.
0:19:54 > 0:19:58He converted a swimming pool into a snail pen,
0:19:58 > 0:20:01complete with electric fence to stop them escaping.
0:20:03 > 0:20:07Father sort of developed this and we made a time-lapse film of it.
0:20:07 > 0:20:08Put paint on the snails
0:20:08 > 0:20:11to see what they did during the night and how far they went
0:20:11 > 0:20:15and it's quite fascinating, charging round the swimming pool
0:20:15 > 0:20:18- like a bat out of hell. - THEY LAUGH
0:20:18 > 0:20:23- Your father was a scientist first and a chef second.- Very much so, but cooking is a science,
0:20:23 > 0:20:25when you know what flour does, what fats do,
0:20:25 > 0:20:29it's much easier to look at it from a different point.
0:20:31 > 0:20:33Paul Leyton put the Mendip Wallfish on the map
0:20:33 > 0:20:37and carried on cooking them until he sold the Miners' Arms
0:20:37 > 0:20:39along with the recipe in 1977.
0:20:39 > 0:20:43It was taken over in the early '80s by Bob and Pat Reynolds,
0:20:43 > 0:20:47who were the last people to cook Wallfish for the paying public
0:20:47 > 0:20:49until the Miners closed in 1999.
0:20:51 > 0:20:54Luckily they live just round the corner
0:20:54 > 0:20:56and offered to show us how it was done.
0:20:58 > 0:21:03- I reckon this is the wall down here. - So these are your common garden snails that we get everywhere.
0:21:03 > 0:21:05- Absolutely.- Look!- Have you got one?
0:21:05 > 0:21:09That was quick. That one's getting away, we better take him.
0:21:09 > 0:21:11- He's got some meat on him as well! - Oh, yeah.
0:21:11 > 0:21:12Beautiful.
0:21:14 > 0:21:18So, Bob, how do you go about cooking these fellas?
0:21:18 > 0:21:21Well, the first thing to do is make sure they've not eaten anything
0:21:21 > 0:21:23that would harm you, so we purge them,
0:21:23 > 0:21:26that's done by feeding them lettuce, cabbage, anything like that.
0:21:26 > 0:21:32- And after ten days, we kill them by putting them in boiling water.- You know, this is fine-dining foraging,
0:21:32 > 0:21:33I like this, you know.
0:21:33 > 0:21:37I got out brambling with my mam, but you know, this is a bit, um...
0:21:37 > 0:21:38haute cuisine.
0:21:38 > 0:21:40- Follow me.- Yup.
0:21:40 > 0:21:43The snails we've found aren't ready to eat,
0:21:43 > 0:21:45so we're going to cook some that have been purged,
0:21:45 > 0:21:48using Leyton's original recipe.
0:21:49 > 0:21:53'Ex-Miner's Arms chef Pat is going to give us a demonstration.'
0:21:55 > 0:21:59'After being boiled, the snails need removed from their shells.'
0:21:59 > 0:22:02I'm going to give you one each.
0:22:02 > 0:22:05Oh, look at that, now there's a tool of the trade.
0:22:05 > 0:22:09Tool of the trade. What you do with them is, you just pop it in there like that
0:22:09 > 0:22:11and pull it out.
0:22:11 > 0:22:15- They taste great as well, I must say.- Just pop them on there. You have a go.
0:22:18 > 0:22:22Out it pops! They don't look the most attractive things, do they?
0:22:22 > 0:22:24They don't at the moment.
0:22:24 > 0:22:26- But...they're lovely.- Yes.
0:22:26 > 0:22:28- You cooked this for 18 years.- I did.
0:22:28 > 0:22:31And did them, usually, at 1,000 a time,
0:22:31 > 0:22:33not just a few like this. Yeah.
0:22:33 > 0:22:37- Wow.- But there's quite a lot protein in these, in terms of survival,
0:22:37 > 0:22:39you'd get by on a plate of these.
0:22:39 > 0:22:41'The snails are boiled in cider for 45 minutes
0:22:41 > 0:22:45'and the shells are stuffed with a herb butter.
0:22:45 > 0:22:46'It's time consuming.'
0:22:47 > 0:22:48Do you ever wish, Pat,
0:22:48 > 0:22:51you'd bought a restaurant with a different speciality?
0:22:51 > 0:22:54Yes, I do. I didn't realise when we first took it on
0:22:54 > 0:22:56that this was something I was going to have to do.
0:22:56 > 0:22:59Now then, having done that, the next thing is,
0:22:59 > 0:23:03you get a hold of a snail and you stuff it in there like that,
0:23:03 > 0:23:09push it in, then you have to seal it off with some more butter on top
0:23:09 > 0:23:11and that's it ready.
0:23:14 > 0:23:15'With the stuffing done,
0:23:15 > 0:23:17'all that's left is to pop them in the oven.'
0:23:21 > 0:23:22Hot.
0:23:22 > 0:23:25- And bubbling.- They look beautiful.
0:23:25 > 0:23:29- They are fab, Pat.- It's a lovely colour with the herbs.- Yeah.
0:23:29 > 0:23:31I can give you this. That's what you...
0:23:31 > 0:23:32- Thank you.- ..pick them up with.
0:23:32 > 0:23:36- Pick them up? Oh, that's no good, I can't get to my shell.- No.
0:23:36 > 0:23:39Oh, hey, that butter's fabulous.
0:23:39 > 0:23:41I'm going to use my fingers.
0:23:41 > 0:23:42Mmm, really good.
0:23:44 > 0:23:47Wallfish, snails, whatever you want to call them -
0:23:47 > 0:23:50- great British delicacy and fantastic to eat.- Yeah.
0:23:50 > 0:23:52Have a ball, have a swall.
0:23:56 > 0:23:58'Mendip Wallfish is a brilliant recipe
0:23:58 > 0:24:03'with a really unique, regional British character.
0:24:03 > 0:24:07'We think it's a shame that they've all but disappeared from the menu.
0:24:07 > 0:24:11'But maybe as more get interested in foraging, they'll make a comeback.'
0:24:15 > 0:24:17It's amazing the things we've foraged for in the past.
0:24:17 > 0:24:21There is a whole larder of food out there we've forgotten about,
0:24:21 > 0:24:23which people once depended on.
0:24:23 > 0:24:28One of the best stocked places they turned to were cliffsides.
0:24:28 > 0:24:32At Farnborough head people once collected birds' eggs.
0:24:32 > 0:24:33Highly illegal today, of course.
0:24:43 > 0:24:47Here in Cornwall, Miles Lavers has been eating what he can forage
0:24:47 > 0:24:49from the seashore his whole life,
0:24:49 > 0:24:53part of a tradition that's as old as mankind itself.
0:24:54 > 0:24:57My grandmother used to pay me when I was four or five
0:24:57 > 0:24:59to go and find things
0:24:59 > 0:25:02and really that was about identifying things early on.
0:25:02 > 0:25:04Obviously, a lot of people now have lost that completely.
0:25:04 > 0:25:08'So foraging has been a total part of my life, all my life.'
0:25:10 > 0:25:14Now as well as feeding his family with the goodies he finds,
0:25:14 > 0:25:18Miles earns a living selling seaweed and other bounties of nature
0:25:18 > 0:25:20to more than 80 restaurants, as far away as London!
0:25:23 > 0:25:25'What really worked was turning up in a van
0:25:25 > 0:25:26'and it's like a chef's sweet shop.
0:25:26 > 0:25:29'I could have 30-40 different products in there'
0:25:29 > 0:25:33from seaweeds to our flowers and chefs were just bowled over,
0:25:33 > 0:25:36and it just sells. When you realise what it is and when they realise what it is
0:25:36 > 0:25:39and how excited they are about it, it's just fantastic.
0:25:45 > 0:25:47OK, one of my favourites - rock samphire.
0:25:47 > 0:25:51This plant has 30 times more vitamin C than oranges,
0:25:51 > 0:25:54hence sailors used to take it away with them.
0:25:54 > 0:25:57It's even mentioned in Shakespeare, I believe it's King Lear,
0:25:57 > 0:26:00and they basically said it's a dreadful trade,
0:26:00 > 0:26:02people used to fall off the cliffs.
0:26:02 > 0:26:04You can imagine, if you see where it's growing,
0:26:04 > 0:26:07they loved it so much that people were dying to get it.
0:26:07 > 0:26:10Despite its beauty, for hundreds of years,
0:26:10 > 0:26:14this region was one of the poorest parts of the country.
0:26:14 > 0:26:17Right up until the early-20th century,
0:26:17 > 0:26:20edible wild plants found along these cliffs
0:26:20 > 0:26:23were a key to survival for the very poorest people.
0:26:23 > 0:26:27Whole villages would go out to forage from the cliffs.
0:26:27 > 0:26:29The vital extra food they gathered
0:26:29 > 0:26:32would help see them through the winter.
0:26:32 > 0:26:33I want to show you this plant here.
0:26:33 > 0:26:36This is seas spinach, real name - sea beet.
0:26:36 > 0:26:39The reason why I'm showing you this one
0:26:39 > 0:26:44is the colour looks like beetroot, and this is the ancestor of beetroot, chard,
0:26:44 > 0:26:46all beets, so sugar beet as well.
0:26:46 > 0:26:48What I'm going to show you in a bit as well
0:26:48 > 0:26:51is the rest of the sea spinach, how it's a bit more greener.
0:26:51 > 0:26:55This is a young plant, which isn't what he's after,
0:26:55 > 0:26:58so Miles heads down the cliffside for the more mature stuff.
0:26:58 > 0:27:00This is what we're really looking for,
0:27:00 > 0:27:02all this is sea spinach. Cook it like spinach,
0:27:02 > 0:27:06a bit of butter, tiny bit of water, probably best to steam it,
0:27:06 > 0:27:08awesome plant.
0:27:08 > 0:27:10Awesome it may be,
0:27:10 > 0:27:14but one group of plants which are absolutely invaluable
0:27:14 > 0:27:16and grow abundantly all around our coast are seaweeds.
0:27:18 > 0:27:20That's a lovely bit, look at that beauty.
0:27:20 > 0:27:25They are fantastically good for you and a phenomenal natural resource.
0:27:25 > 0:27:30What you'd normally pick up and whack your brother with as a kid,
0:27:30 > 0:27:34is used industrially for medicines, but also if you can believe it,
0:27:34 > 0:27:38in tomato sauce and other products - hair products, all sorts.
0:27:39 > 0:27:44Seaweeds like kelp - masses of minerals, nutrients, iodine,
0:27:44 > 0:27:47iron, that we just don't really get in the same quantities
0:27:47 > 0:27:49we get with land food. We've totally forgotten about this.
0:27:49 > 0:27:52Most people's perception is that, just playing on it,
0:27:52 > 0:27:54falling over it, slipping on it.
0:27:54 > 0:27:58But if you tasted it, deep-fried it, you'd be completely bowled over.
0:28:01 > 0:28:03Miles' favourite seaweed is a little delicacy
0:28:03 > 0:28:05that's dead easy to cook.
0:28:07 > 0:28:09Sea lettuce. It even looks like lettuce,
0:28:09 > 0:28:12you're not going to get much wrong with this one.
0:28:14 > 0:28:17Perfect for wrapping round fish,
0:28:17 > 0:28:19even better for pork,
0:28:19 > 0:28:23or just crisping up. Absolutely delicious, sea lettuce. OK?
0:28:23 > 0:28:27My kids call it mermaids knickers, you can see why.
0:28:27 > 0:28:30This grows all over Britain in slightly sheltered spots,
0:28:30 > 0:28:33so if it's a bit too rough, you might struggle.
0:28:34 > 0:28:37There are a few things you need to think about
0:28:37 > 0:28:40before you go off with your basket though.
0:28:40 > 0:28:44Before you go foraging in the sea, you might want to have a look
0:28:44 > 0:28:47if there's any sewage outlets nearby.
0:28:48 > 0:28:51You can find this information on the internet
0:28:51 > 0:28:56and it's well worth checking to make sure you're in good clean water.
0:28:56 > 0:28:59And you can't just turn up any old where and grab what you want,
0:28:59 > 0:29:03you have to ask the landowner's permission first.
0:29:06 > 0:29:10Back at the family house after a hard day's foraging,
0:29:10 > 0:29:13Miles is preparing to cook up a storm
0:29:13 > 0:29:15with the ingredients he's gathered.
0:29:16 > 0:29:20On the menu today is pan-fried pollock wrapped in sea lettuce,
0:29:20 > 0:29:23served with rock samphire and sea spinach.
0:29:24 > 0:29:27Everything in this frying pan is almost free.
0:29:27 > 0:29:32The sea lettuce is free, we know the people we got the fish from,
0:29:32 > 0:29:35and what's going to go in this pan is totally free as well,
0:29:35 > 0:29:38so cooking this here and eating it at home with your family
0:29:38 > 0:29:40is really what it's all about.
0:29:40 > 0:29:44Let me just turn this over, I can't wait to eat it.
0:29:44 > 0:29:47Look at that - crispy seaweed on one side,
0:29:47 > 0:29:50and we're going to end up with crispy seaweed on the other
0:29:50 > 0:29:52and succulent fish in the middle.
0:29:52 > 0:29:55When the fish is nearly done, Miles quickly cooks
0:29:55 > 0:29:59the spinach and the samphire together in the pan.
0:30:02 > 0:30:06Cor, top nosh that! Who'd have thought you could get a slap-up meal
0:30:06 > 0:30:09from a morning's rock pooling?
0:30:09 > 0:30:13Thanks to people like Miles, our ancient and tasty heritage
0:30:13 > 0:30:17is being kept alive.
0:30:18 > 0:30:21I tell you what - my trips to the seaside'll never be the same again.
0:30:24 > 0:30:26The spinach is absolutely fantastic.
0:30:26 > 0:30:29Is that nice, baby?
0:30:29 > 0:30:33For me, going and picking food from the hedgerow and seashore makes it,
0:30:33 > 0:30:37and what better way? You pick it together, you eat it together,
0:30:37 > 0:30:41and it's really fantastic, so we should all be doing it.
0:30:41 > 0:30:44Cheers.
0:30:49 > 0:30:51Now, there are a couple of ingredients
0:30:51 > 0:30:54that you can gather to make delicious grub
0:30:54 > 0:30:56wherever you live in Britain.
0:30:57 > 0:31:01Mushrooms and other fungi grow wild in our woods and fields.
0:31:01 > 0:31:04There are around 3,000 different kinds, some of which
0:31:04 > 0:31:06are delicious to eat.
0:31:06 > 0:31:09You do have to be careful though, because about 14 varieties
0:31:09 > 0:31:13are poisonous, to the point of a horrible and painful death.
0:31:19 > 0:31:22So if foraging mushrooms feels too risky for you,
0:31:22 > 0:31:25there's another ingredient that everyone can have a go at.
0:31:27 > 0:31:30Our final recipe is a pudding that pays tribute
0:31:30 > 0:31:34to a fruit we've probably all had a go at foraging -
0:31:34 > 0:31:36the humble blackberry.
0:31:36 > 0:31:39We're going to make an amazing steamed apple and blackberry
0:31:39 > 0:31:45sponge pudding, with a blackberry sauce. It's berry-berry nice!
0:31:45 > 0:31:48This pudding's brilliant. It's a steamed pud and the sugar turns to syrup,
0:31:48 > 0:31:53but the lovely thing about it is you've got apples built into the body of your sponge,
0:31:53 > 0:31:55and it's got this mountain of blackberries sitting on top.
0:31:55 > 0:31:59I'm going to make a lovely, jammy coulis thing to dribble on the top.
0:31:59 > 0:32:03It's an event. You didn't pick THOSE blackberries off a bush, did you?!
0:32:03 > 0:32:07I was just thinking - you see these blackberries?
0:32:07 > 0:32:09If you found a blackberry bush close by where you live,
0:32:09 > 0:32:15and you found those on them, you'd kill for it, wouldn't you?
0:32:15 > 0:32:18But that's what we just found this morning when we were out foraging.
0:32:18 > 0:32:22- Down the fruit wholesaler's place. - Can't win 'em all.
0:32:22 > 0:32:25We're busy, you know! Cooking stuff for you.
0:32:29 > 0:32:32'You start with the usual thing when making sponges -
0:32:32 > 0:32:37'blend together 150g of butter, and 150g of golden caster sugar.
0:32:39 > 0:32:43'To this, we add the zest of a lemon.'
0:32:43 > 0:32:49If the butter's hard, just knock it about the bowl a bit with a wooden spoon,
0:32:49 > 0:32:54and once it's softened slightly, take it over to the mixer and blitz it there.
0:32:55 > 0:32:59Meanwhile, I need three eggs in a bowl, lightly whipped.
0:32:59 > 0:33:04'The first mention of any sort of sponge was a "sponge cake",
0:33:04 > 0:33:09'referred to in a letter written by Jane Austen in 1808.
0:33:11 > 0:33:13'Sponge pudding, which is steamed,
0:33:13 > 0:33:15'arrived at the end of the 19th century.
0:33:21 > 0:33:25'They're both made with the same basic ingredients of eggs and flour,
0:33:25 > 0:33:27'which allows the mixture to rise.'
0:33:29 > 0:33:34It was like a seminal moment in the world of baking and pudding making
0:33:34 > 0:33:37when people first decided and realised
0:33:37 > 0:33:40that eggs could be used as a raising agent.
0:33:40 > 0:33:42First off, whisking half the eggs.
0:33:45 > 0:33:48Then, whisking half the flour.
0:33:48 > 0:33:51Then, the other half of your eggs.
0:33:51 > 0:33:53And by adding it kind of bit by bit,
0:33:53 > 0:33:55you kind of ensure that it's not going to split.
0:33:55 > 0:33:58That means, kind of go all curdly.
0:34:03 > 0:34:05'Now, for the Bramley apples.'
0:34:05 > 0:34:11Skin 'em, core 'em, and cut 'em into cubes of about two centimetres.
0:34:11 > 0:34:15These are nice big appley chunks, that just sit in the duvet of sponge.
0:34:19 > 0:34:22Meanwhile, I'll prepare the pudding basin.
0:34:22 > 0:34:26Butter a basin, put a disc of greaseproof paper in the bottom.
0:34:26 > 0:34:30It sits there, and stops a seal being formed between the pudding and the basin.
0:34:30 > 0:34:33That'll let you get your pudding out without it sticking.
0:34:34 > 0:34:38There's nothing worse, after all the cooking, all the baking,
0:34:38 > 0:34:39all the foraging,
0:34:39 > 0:34:44than getting your pudding stuck and it comes out looking like a cobbler.
0:34:44 > 0:34:47And you put these...into there.
0:34:47 > 0:34:49When the sponge cooks,
0:34:49 > 0:34:52there's going to be quite a lot of liquid comes out the Bramleys.
0:34:56 > 0:34:59'Blackberries are our classic foraged ingredient.'
0:35:00 > 0:35:03Now, this is the lovely Hairy Biker tricksy-twisty bit.
0:35:03 > 0:35:07Just put the little kind of flanks
0:35:07 > 0:35:10of blackberries on the bottom of the bowl.
0:35:10 > 0:35:14And obviously when we pop the pudding out,
0:35:14 > 0:35:18they're going to be like proud little soldiers standing on the top.
0:35:18 > 0:35:21There you are, look. Nicely packed in the bottom.
0:35:21 > 0:35:23We reserve this to make a sauce for the top.
0:35:26 > 0:35:29That goes in.
0:35:29 > 0:35:31- There's over 2,000 varieties of blackberry...- Is there?
0:35:31 > 0:35:36..and it's said that the blackberry leaves purify your blood.
0:35:36 > 0:35:39Every year we used to go out blackberrying with my mother,
0:35:39 > 0:35:42and she'd make blackberry and apple pies.
0:35:42 > 0:35:44Bramble jelly was always a favourite. That was lovely.
0:35:44 > 0:35:47It was just like thin, thin jam.
0:35:47 > 0:35:50But the thing about foraging is, it is seasonal.
0:35:50 > 0:35:54And you can actually define the seasons by what you're eating.
0:35:54 > 0:35:58Because we've got big hunks of apple in it, we're just going to
0:35:58 > 0:36:00tamper the mixture down a little bit.
0:36:03 > 0:36:06The mixture will expand, so take some greaseproof, put a pleat on.
0:36:06 > 0:36:10'Then, wrap it over the pudding bowl.'
0:36:10 > 0:36:12Put the foil on...
0:36:14 > 0:36:19'Then do the same thing with a layer of pleated foil, to seal it up.'
0:36:19 > 0:36:22The pleat will allow the paper and the foil to expand,
0:36:22 > 0:36:24so it's not simply going to split and pop off.
0:36:26 > 0:36:29'Tricky bit this - tie the foil in place with some string,
0:36:29 > 0:36:31'leaving a bit left over to make a handle.'
0:36:33 > 0:36:35That's given us a nice little handle,
0:36:35 > 0:36:37to drop our pudding into the pan.
0:36:37 > 0:36:43Now, you notice in the pan we've put an upturned flan ring.
0:36:43 > 0:36:46That's like a trivet to rest the pudding on.
0:36:46 > 0:36:49You can use an upturned saucer. It's just so that this bottom
0:36:49 > 0:36:51doesn't rest on the bottom of the pan and catch.
0:36:51 > 0:36:52So you pop that on there,
0:36:52 > 0:36:56pop your pudding in, sitting nice on the trivet.
0:36:56 > 0:36:58Then pour water in,
0:36:58 > 0:37:02up to about two or three centimetres short of the top of the basin.
0:37:03 > 0:37:08'Set it on a low simmer and allow it to bubble away for an hour and half.
0:37:08 > 0:37:10Keep an eye on it check it doesn't boil dry,
0:37:10 > 0:37:13'or else it'll ruin your pudding, and your pan.'
0:37:14 > 0:37:16That gives us time to make the sauce.
0:37:18 > 0:37:20'It's a simple sauce, made with
0:37:20 > 0:37:23'blackberry jam and whole blackberries.'
0:37:23 > 0:37:25Don't worry about those little stalks,
0:37:25 > 0:37:28because we're going to sieve this off before we serve it.
0:37:28 > 0:37:31'Take the rest of the lemon,
0:37:31 > 0:37:34and squeeze out the juice into the fruit mix.
0:37:35 > 0:37:39And these Amalfi lemons - they're like the caviar of the lemon world.
0:37:39 > 0:37:44Beautiful, aren't they? That quintessentially Mediterranean sunshine in a lemon.
0:37:44 > 0:37:47I know it's cheating, but we British, we're a nation of traders.
0:37:47 > 0:37:52And it's just the thing you need after a cold day out foraging for your blackberries.
0:37:52 > 0:37:54This is nice, cos it's sweet-sour.
0:37:54 > 0:38:01But we need to cook this until these blackberries are soft. They're still quite hard,
0:38:01 > 0:38:05so let's just cook them down for a little bit further.
0:38:07 > 0:38:10'Stir over a low heat for six to eight minutes.'
0:38:10 > 0:38:14Look at the deep, red colour that that is.
0:38:14 > 0:38:16So lovely, so autumnal. Just lush.
0:38:20 > 0:38:25- I think they're just about ready, mate.- Aye. They've disintegrated.
0:38:25 > 0:38:27I'll get the basin, sieve those off.
0:38:31 > 0:38:35'Press the mixture through a sieve and into a bowl.'
0:38:35 > 0:38:38Look at that. It's fabulous, isn't it?
0:38:41 > 0:38:44'Taste the sauce, and add more sugar or lemon as you prefer.'
0:38:44 > 0:38:47Right, that's perfect. Ooh, yeah.
0:38:47 > 0:38:51Big, big flavour of fruit, blackberries.
0:38:51 > 0:38:54But it's sweet-sour, it's like sherbet, isn't it?
0:38:54 > 0:38:57Oh, yes. Epic.
0:39:00 > 0:39:03'All that's left now is to wait for the pud to cook.'
0:39:06 > 0:39:09- The moment of...- Cor, look at that!
0:39:09 > 0:39:12There's pressure under there, Kingy.
0:39:12 > 0:39:16See that? That's stretching like Nell Gwyn's bodice. Isn't it?
0:39:18 > 0:39:22If this was a bosom, it would heave, wouldn't it?
0:39:22 > 0:39:24All that chemistry's happened in that pan.
0:39:24 > 0:39:26- Should we unleash the beast? - I think so.
0:39:26 > 0:39:29There's something that's always exciting
0:39:29 > 0:39:33about unpacking your pudding, isn't there?
0:39:33 > 0:39:35Has it worked, has it happened, and will it come out?
0:39:39 > 0:39:42Oh, that is epic, man!
0:39:42 > 0:39:45Beautiful.
0:39:54 > 0:39:58- Hey. Go ahead. - This is the tricky bit, isn't it?
0:39:58 > 0:40:01Right, danger's over.
0:40:03 > 0:40:04Yeah. It's coming.
0:40:06 > 0:40:08Apple chunky... Yes!
0:40:08 > 0:40:12Look at that. That's beautiful.
0:40:12 > 0:40:18Now, THAT is an apple and blackberry steamed sponge pudding.
0:40:19 > 0:40:24Now, this is what we like to refer to as the Vesuvius moment.
0:40:38 > 0:40:41It's just screaming out for cream.
0:40:41 > 0:40:43Or ice cream. Or home-made custard.
0:40:46 > 0:40:48That... is flippin' lovely.
0:40:58 > 0:41:01Bit of sauce on there, like that.
0:41:01 > 0:41:02And now...
0:41:03 > 0:41:05Oh, yes!
0:41:07 > 0:41:09Got to get the berries off the top, haven't you?
0:41:13 > 0:41:15- It's absolutely gorgeous. - It's great, isn't it?
0:41:15 > 0:41:19What's lovely is the sweetness of the sponge pudding,
0:41:19 > 0:41:22it's offset by the Bramleys. It's quite a grown-up pudding, this.
0:41:22 > 0:41:25It is. And there's that lovely level of acidity
0:41:25 > 0:41:28from the blackberries and the Amalfi lemon. Really nice.
0:41:28 > 0:41:32That is a forager's success.
0:41:35 > 0:41:38'It's brilliant to think that with a few berries found in a hedgerow
0:41:38 > 0:41:41'can completely transform a simple sponge like this.
0:41:43 > 0:41:46'And, if you have any sauce or berries left over,
0:41:46 > 0:41:49'you can freeze them for another day.'
0:41:55 > 0:41:59'Foraged wild food is a revelation. Some of it might take a leap of faith,
0:41:59 > 0:42:04'but a whole new world of cooking possibilities are opened up, and it really is exciting stuff.
0:42:07 > 0:42:10'What could be more "Best of British" than the grub
0:42:10 > 0:42:12'that grows wild in our land?
0:42:12 > 0:42:14'Food that our very ancestors ate.
0:42:14 > 0:42:18'Ancient seafood with a modern twist.
0:42:18 > 0:42:22'Forgotten regional delicacies, and humble fruity desserts.
0:42:22 > 0:42:26'But most important of all, foraging in the great outdoors
0:42:26 > 0:42:27'is just great fun!
0:42:27 > 0:42:31'You'll always have to be careful, but it's in our blood.
0:42:31 > 0:42:35'It's delicious, healthy... and out there waiting for you.'
0:42:38 > 0:42:43Visit:
0:42:43 > 0:42:47to discover some amazing facts about the history of food.
0:42:47 > 0:42:50And to find out how to cook up tonight's recipes.
0:43:15 > 0:43:16Subtitles by Red Bee Media Ltd
0:43:16 > 0:43:18E-mail subtitling@bbc.co.uk