0:00:03 > 0:00:07You know, we believe that Britain has the best food in the world.
0:00:07 > 0:00:11Not only can we boast fantastic ingredients...
0:00:11 > 0:00:15- Piece de resistance.- Ah, nice. - Which is which?- Lamb, mutton.
0:00:15 > 0:00:19- SHEEP BLEATS - Outstanding food producers.
0:00:19 > 0:00:20It's brilliant, isn't it?
0:00:20 > 0:00:23..and innovative chefs.
0:00:23 > 0:00:26But we also have an amazing food history.
0:00:26 > 0:00:31- Brilliant!- Oh, wow!- Don't eat them like that, you'll break your teeth.
0:00:32 > 0:00:37During this series were going to be taking you on a journey
0:00:37 > 0:00:40- into our culinary past. - Everything's ready, so let's get cracking.
0:00:40 > 0:00:44- We'll explore its revealing stories. - Wow!
0:00:45 > 0:00:48And meet the heroes who keep our culinary past alive.
0:00:48 > 0:00:51Pontefract liquorice has been my life,
0:00:51 > 0:00:53and I've loved every minute of it.
0:00:53 > 0:00:55And, of course,
0:00:55 > 0:00:58be cooking up a load of dishes that reveal our foodie evolution.
0:00:58 > 0:01:03Look at that - that's a proper British treat.
0:01:04 > 0:01:08We have a taste of history.
0:01:09 > 0:01:12Quite simply the best of British!
0:01:32 > 0:01:36We can get about more quickly, our shops are bigger and better,
0:01:36 > 0:01:40and we can eat what we want from wherever we want whenever we want.
0:01:41 > 0:01:45We like our food, and we like it fast.
0:01:45 > 0:01:48But faster doesn't necessarily mean better.
0:01:48 > 0:01:54So all hail the Slow Food Movement which was set up in the '80s
0:01:54 > 0:01:58in Italy as a backlash to the fast food culture.
0:01:58 > 0:02:02Now worldwide, its aim is to support good locally-sourced food
0:02:02 > 0:02:05and enjoy a slower pace of life.
0:02:05 > 0:02:10So today's show is a celebration of some of this country's finest slow food.
0:02:10 > 0:02:13It is the food grown by specialist farmers,
0:02:13 > 0:02:17made by single producers and sold by independent retailers.
0:02:17 > 0:02:21It's the kind of food that needs time to mature, time to cook and,
0:02:21 > 0:02:24most importantly, time to enjoy.
0:02:24 > 0:02:28Yes, this week we are taking a leisurely look at some
0:02:28 > 0:02:30seriously sublime slow food.
0:02:30 > 0:02:34Slow food - what is slow food?
0:02:34 > 0:02:37Well, for Dave and I, slow food is about savouring
0:02:37 > 0:02:39and enjoying every element.
0:02:39 > 0:02:43It's about finding fresh ingredients and preparing and cooking them in a manner we desire.
0:02:43 > 0:02:47Yes, it may take more time and effort to cook food traditionally,
0:02:47 > 0:02:50but it's worth it. When you put all that love and care into a dish,
0:02:50 > 0:02:52boy, can you taste it.
0:02:52 > 0:02:55Slow food is all about the growing, producing and consuming
0:02:55 > 0:02:59the right kind of food in the right kind of way.
0:02:59 > 0:03:03So where better to shut out the world and begin our homage
0:03:03 > 0:03:07to top quality produce than in our Best of British kitchen?
0:03:07 > 0:03:11We're going to cook a braised featherblade of beef.
0:03:11 > 0:03:14Featherblade of beef is a perfect example of slow food.
0:03:14 > 0:03:18It's harder to hunt out but cheaper than a steak and will
0:03:18 > 0:03:22taste like velvet if you give it the cooking time and love it deserves.
0:03:22 > 0:03:29Featherblade, to me, epitomises great, great taste and flavour,
0:03:29 > 0:03:34and I love the grain of it. The reason that you have to cook featherblade slowly,
0:03:34 > 0:03:40if Dave was the front end of a cow, where its leg joins onto its torso,
0:03:40 > 0:03:43just above its shoulder blade is the featherblade.
0:03:43 > 0:03:44It's that cut. Thanks, mate.
0:03:44 > 0:03:46HE MOOS
0:03:46 > 0:03:51Now, you see this seam? It has a seam of collagen in it.
0:03:51 > 0:03:55That is full of flavour and it makes this particular cut of meat very,
0:03:55 > 0:03:59very sticky when you eat it and you cut it and you cook at properly.
0:03:59 > 0:04:02And these are four perfect examples
0:04:02 > 0:04:06of a really, really good cut of featherblade.
0:04:06 > 0:04:12- Fabulous.- And we're keeping these steaks whole, each to be served as a steak.
0:04:12 > 0:04:16It's braised steak, we braise it. You'll have some of the best gravy in the world.
0:04:16 > 0:04:19We're going to serve it with mashed potatoes and greens,
0:04:19 > 0:04:23but equally it's fantastic served with chips, and you get gravy with your chips.
0:04:23 > 0:04:28So all I've done is I've put some heat on the pan, brought the pan to temperature with some oil in it
0:04:28 > 0:04:30and I've seasoned with salt-and-pepper
0:04:30 > 0:04:34either side of these beautiful featherblade steaks.
0:04:34 > 0:04:37So we're going to put them in there and fry them off,
0:04:37 > 0:04:41just to give them a little colour.
0:04:46 > 0:04:50Now, these vegetables - carrots, onion, garlic and celery -
0:04:50 > 0:04:53we're going to cook those off in the beef juices.
0:04:53 > 0:04:55And it's the usual thing.
0:04:55 > 0:04:57I'm keeping these quite chunky
0:04:57 > 0:05:00because we're going to discard this later.
0:05:00 > 0:05:02It's just for flavour for the stock.
0:05:02 > 0:05:04I love this piece of meat.
0:05:04 > 0:05:09It's just so, so lovely when it's cooked properly.
0:05:09 > 0:05:13You probably won't find featherblade at your local supermarket,
0:05:13 > 0:05:15but a good butcher should have some.
0:05:15 > 0:05:17And you'll be pleased to know it isn't that expensive.
0:05:17 > 0:05:20It's lovely. I want to make a little bouquet garni out of some thyme.
0:05:20 > 0:05:23We'll have a bay leaf as well.
0:05:23 > 0:05:27If you can't get hold of featherblade, don't panic. Buy a braising steak
0:05:27 > 0:05:30and reduce the cooking time to an hour and a half.
0:05:30 > 0:05:33If you saw that on your plate with a pile of chips you'd think,
0:05:33 > 0:05:36"That's a hell of a nice fillet steak."
0:05:36 > 0:05:40You'd get a shock when you cut into it, though, because at the moment
0:05:40 > 0:05:42it's going to be like, well, rubber.
0:05:42 > 0:05:45The onion, carrot and celery are browned
0:05:45 > 0:05:47and then the garlic is grated in.
0:05:47 > 0:05:52By grinding it you get all the flavour about.
0:05:52 > 0:05:56And just cook that for a minute or so.
0:06:00 > 0:06:02- Right.- Right, lob it in.
0:06:04 > 0:06:06I'll put the oven on, Si, in anticipation.
0:06:06 > 0:06:08Yeah, it's going to be on a long time.
0:06:08 > 0:06:14We've got two tablespoons of tomato paste, a bay leaf,
0:06:14 > 0:06:18I've tied a few sprigs of thyme together, made like a little bouquet garni
0:06:18 > 0:06:22I'm just going to deglaze this pan.
0:06:22 > 0:06:23And all we mean by deglaze,
0:06:23 > 0:06:28all those lovely caramelised flavours that we've got on the bottom of the pan
0:06:28 > 0:06:33that's cooked the meat and veg, we've just taken them off like that.
0:06:37 > 0:06:39And we put that in.
0:06:39 > 0:06:41Look at that.
0:06:41 > 0:06:44Red wine and beef - a marriage made in heaven.
0:06:44 > 0:06:46And add a jug of beef stock.
0:06:50 > 0:06:55And a teaspoon of English mustard, a good one because I like mustard.
0:06:55 > 0:06:58Plenty black pepper.
0:06:58 > 0:07:00And then some salt.
0:07:00 > 0:07:02Don't forget, not too much salt,
0:07:02 > 0:07:05because I've seasoned those steaks, remember?
0:07:05 > 0:07:09- Seasoned them with salt and pepper. - And also stock, we put stock in.
0:07:09 > 0:07:10Stock is salty.
0:07:10 > 0:07:14Now, we've cut a piece of greaseproof paper to sit on the top of this.
0:07:14 > 0:07:16Posh chefs will call this a cartouche.
0:07:16 > 0:07:22Practically what it does is it stops the stew reducing too quickly in the oven.
0:07:22 > 0:07:24So just pop that on there like so.
0:07:26 > 0:07:32Place that in a preheated oven at 140 Celsius in a fan oven,
0:07:32 > 0:07:36160 Celsius in an ordinary oven, that's a low oven.
0:07:36 > 0:07:40Loooowww fooor sloooow.
0:07:42 > 0:07:47And leave it for three hours, but don't worry if you're late,
0:07:47 > 0:07:50it'll be all right for four or even five.
0:07:53 > 0:07:58Oh, let's go and sleep while it's cooking.
0:07:58 > 0:08:02Excellent. Or, if you wanted to, you could go to work.
0:08:02 > 0:08:06But we are at work, roughly speaking, so we're going for a sit.
0:08:08 > 0:08:09For a long time.
0:08:09 > 0:08:11CRASH
0:08:11 > 0:08:12LAUGHTER
0:08:19 > 0:08:21Can I take your order, please?
0:08:23 > 0:08:27The Slow Food Movement is a backlash to the fast food one.
0:08:33 > 0:08:38And the king of this creation is, of course...
0:08:38 > 0:08:40the burger.
0:08:40 > 0:08:43The burger is the staple diet of many a hungry student
0:08:43 > 0:08:47whose culinary skills are limited to pouring ketchup on their fries
0:08:47 > 0:08:50or 9-5 people who simply have no time to cook.
0:08:50 > 0:08:55This humble fast food flourished during the era of drive-ins
0:08:55 > 0:08:59and diners, when hamburger joints were warm,
0:08:59 > 0:09:03homely places where close-knit families wearing matching jumpers
0:09:03 > 0:09:05all ate together.
0:09:06 > 0:09:12And yet, centuries ago, beef came as steak and buns were bread.
0:09:12 > 0:09:15And the notion of grinding up meat and sticking it inside a loaf
0:09:15 > 0:09:17was simply unheard of.
0:09:17 > 0:09:21How did the hamburger become round, acquire a bun and chips
0:09:21 > 0:09:23and become the fastest of all fast foods?
0:09:27 > 0:09:30Many claim that the first hamburger patty was born in mediaeval times
0:09:30 > 0:09:34when the Tartars, a band of Mongolian and Turkish warriors,
0:09:34 > 0:09:37placed pieces of beef under their saddles.
0:09:37 > 0:09:41The meat, tenderised when the warriors rode, could then be eaten raw.
0:09:41 > 0:09:45Food poison hadn't been invented then, obviously!
0:09:45 > 0:09:49The ancestor of the modern burger arrived in America
0:09:49 > 0:09:50during the 15th century,
0:09:50 > 0:09:55but it wasn't until the 1920s that it began to get really fashionable.
0:09:55 > 0:09:58The first White Castle hamburger restaurant
0:09:58 > 0:10:02opened its doors in Kansas, selling burgers at five cents each.
0:10:04 > 0:10:07By the 1940s and '50s,
0:10:07 > 0:10:11activities involving cards were quite the rage in the United States.
0:10:11 > 0:10:14It's no surprise then that the drive-through restaurant
0:10:14 > 0:10:16became an integral part of this car culture,
0:10:16 > 0:10:20and hamburgers, readily flipped onto a grill and easily cooked,
0:10:20 > 0:10:23were a must on the menu.
0:10:23 > 0:10:27And they were delivered to the cars by dancing girls.
0:10:28 > 0:10:31The Americans may have been the front runners,
0:10:31 > 0:10:35but it wasn't long before the round bundle of beefy barminess
0:10:35 > 0:10:38found its way into the UK via the Wimpy brand.
0:10:38 > 0:10:41But it still wasn't really fast food.
0:10:48 > 0:10:52It took fast food chain McDonald's to introduce us
0:10:52 > 0:10:55to American service, albeit rather begrudgingly.
0:10:55 > 0:10:59The big British catering firm didn't think it was possible,
0:10:59 > 0:11:01they didn't think people would drink from paper cups
0:11:01 > 0:11:03and eat with finger food.
0:11:05 > 0:11:10When McDonald's opened its first UK restaurant in Woolwich in 1974
0:11:10 > 0:11:12we lapped it up.
0:11:12 > 0:11:14Well, gobbled it up, really. Knickerbocker glories
0:11:14 > 0:11:21and waitress service soon took a backseat to make way for a quick counter-style culture.
0:11:21 > 0:11:26The fast food phenomenon took hold across the world with a vengeance
0:11:26 > 0:11:28and became a way of life for millions.
0:11:28 > 0:11:32By the millennium, Britons were spending £2.7 billion a year
0:11:32 > 0:11:38- on fast food. - That's a lot of burgers and fries.
0:11:38 > 0:11:40Now, we're not against the odd burger now and then,
0:11:40 > 0:11:44but who could possibly feel satisfied by a fast-food fix,
0:11:44 > 0:11:49knowing there's a delicious featherblade of beef just waiting
0:11:49 > 0:11:51to come out of the Best of British oven?
0:11:54 > 0:11:59- And off.- I'm excited.- I am, too.
0:11:59 > 0:12:02- Oh!- Look at that gravy.
0:12:02 > 0:12:05Oh, yes! How marvellous.
0:12:05 > 0:12:09Right, we need to fish the meat out and leave all the vegetables.
0:12:11 > 0:12:15You see, with the appliance of the science that is, in fact,
0:12:15 > 0:12:20slow cookery, we have managed to transform a piece of meat that has
0:12:20 > 0:12:24the texture of a breezeblock into the culinary equivalent of a cashmere sweater.
0:12:25 > 0:12:29- You're right.- Soft, unctuous and very, very soothing.
0:12:33 > 0:12:36Now we need to make the gravy that is worthy of a gift from the gods.
0:12:36 > 0:12:41What we want to do is to puree, with the back of that spoon,
0:12:41 > 0:12:44the veg that's as soft as possible.
0:12:48 > 0:12:52That's all that red wine loveliness.
0:12:52 > 0:12:54It's not going to need much reducing, actually, Si.
0:12:54 > 0:12:58It's not, you're right. What'll happen is, you see all the little bubbles coming up?
0:12:58 > 0:13:03It'll start to go really glossy as well. Look at it - beautiful.
0:13:03 > 0:13:06That's lovely. Turn that right down.
0:13:06 > 0:13:09And put the steaks back in the gravy.
0:13:14 > 0:13:18Take care because these are so tender. Literally, they'll break up.
0:13:24 > 0:13:28And spoon the lovely juice over. Beautiful, isn't it?
0:13:28 > 0:13:31My favourite thing in probably the whole wide world.
0:13:31 > 0:13:34- There we go.- Lovely.
0:13:37 > 0:13:40This is crying out for buttery mash, isn't it?
0:13:41 > 0:13:44Just some French beans and carrots.
0:13:49 > 0:13:51Look at those.
0:13:51 > 0:13:55- Glazed to perfection, with a little bit of butter.- Yep.
0:13:58 > 0:14:01See, the thing is that slow cooking with this dish,
0:14:01 > 0:14:06it's made a really cheap cut very, very good.
0:14:06 > 0:14:10And some would say that it could have more flavour than
0:14:10 > 0:14:12- a very expensive fillet steak. - And I would agree.
0:14:12 > 0:14:16Now, in our view, you can't have featherblade of beef
0:14:16 > 0:14:20without some proper good old-fashioned English mustard.
0:14:20 > 0:14:23- Your Dijon wouldn't quite cut it with this, would it?- No.
0:14:23 > 0:14:25- Ready?- Yes.
0:14:25 > 0:14:27- We should take our time with this. - We should.
0:14:27 > 0:14:31- It's not a meal to be gallumphed. - No, it's to take time over.
0:14:33 > 0:14:37Oh... You could cut this with a spoon.
0:14:39 > 0:14:41A bit of that said moutarde.
0:14:44 > 0:14:46Mash.
0:14:50 > 0:14:51Mm.
0:14:52 > 0:14:56If you like the flavour of beef,
0:14:56 > 0:14:59this is supercharged beef.
0:14:59 > 0:15:02- Mm-hm.- Ah!
0:15:02 > 0:15:03It's soft...
0:15:06 > 0:15:08..moist.
0:15:08 > 0:15:11And it melts in your mouth, doesn't it? It's lovely.
0:15:11 > 0:15:14And that's the nice thing about slow food -
0:15:14 > 0:15:17it is that - it's taking the time
0:15:17 > 0:15:19to sit and to contemplate what you're eating
0:15:19 > 0:15:22and to have fun with friends around the table
0:15:22 > 0:15:25and to eat, drink and be merry.
0:15:27 > 0:15:31So, well worth the wait - braised featherblade of beef,
0:15:31 > 0:15:35a sensational example of a slow food dish.
0:15:45 > 0:15:48Beef is often cited as the sovereign of slow food
0:15:48 > 0:15:53but did you know that all over this green and pleasant land of ours
0:15:53 > 0:15:56there's another majestic source just waiting to mature?
0:15:56 > 0:16:00The lovely, humble, hairy sheep.
0:16:03 > 0:16:07Herds of hairy sheep are taking their time to mellow
0:16:07 > 0:16:09into a slow food classic...
0:16:10 > 0:16:11SHEEP BLEATS
0:16:11 > 0:16:12..Mutton.
0:16:12 > 0:16:17And the flocks in the foothills of Derbyshire are no exception.
0:16:17 > 0:16:22For centuries, mutton has been one of the most widely-eaten meats
0:16:22 > 0:16:24- in the whole of the UK. - Certainly has.
0:16:24 > 0:16:28I mean, Samuel Pepys ate it as the Great Fire of London blazed,
0:16:28 > 0:16:30and Mrs Beeton said...
0:16:30 > 0:16:34- POSH WOMAN'S VOICE:- Certainly the meat's most generally used by families.
0:16:34 > 0:16:37However, a while ago, it fell out of favour,
0:16:37 > 0:16:40but now it's firmly back on our dinner plates
0:16:40 > 0:16:43and we're here in Glossop to find out why.
0:16:45 > 0:16:47This shop is a Glossop institution.
0:16:47 > 0:16:51Five generations of the family have run a butcher's business here
0:16:51 > 0:16:53for over 100 years, and the current owner
0:16:53 > 0:16:57and slow food hero is keen to champion British mutton,
0:16:57 > 0:17:00as his father, and his father's father,
0:17:00 > 0:17:02and his father's father's father's father,
0:17:02 > 0:17:05and his father's father's father's father's father...
0:17:05 > 0:17:07All right, man, stop bleating on!
0:17:07 > 0:17:10- Hello, John!- Hiya, Dave.
0:17:10 > 0:17:13- Hello, how are you?- Not so bad. - Are you well?- I'm not so bad.
0:17:13 > 0:17:17- Slow food! The story of mutton.- Yes.
0:17:17 > 0:17:19So, John, just to kick off with,
0:17:19 > 0:17:23what's the difference between lamb and mutton?
0:17:23 > 0:17:26Right, lamb is an animal that's under a year old,
0:17:26 > 0:17:29whereas mutton is two years plus.
0:17:29 > 0:17:32So, really, we should be eating more mutton?
0:17:32 > 0:17:34You should, from every point of view.
0:17:34 > 0:17:37The only reason mutton went out of fashion
0:17:37 > 0:17:40is because it was slow-growing, slow to cook
0:17:40 > 0:17:43and we're in this environment now where everything's so quick,
0:17:43 > 0:17:46everything has to be cooked yesterday.
0:17:46 > 0:17:50After the Second World War, Britain suffered a terrible food shortage,
0:17:50 > 0:17:53so in a drive to feed families quickly,
0:17:53 > 0:17:56efficiently and cost effectively, lamb was promoted
0:17:56 > 0:17:58and longer-maturing mutton fell out of favour.
0:17:58 > 0:18:02And with the arrival of prepacked meat and fast food,
0:18:02 > 0:18:05few families wanted to spend over two hours cooking a dish,
0:18:05 > 0:18:09so mutton disappeared from the menu almost completely.
0:18:09 > 0:18:12After many years of being out of favour,
0:18:12 > 0:18:15mutton is now back on our plates. How much mutton do you sell?
0:18:15 > 0:18:19Actually, we sell now as much in a week as we were in a month last year.
0:18:19 > 0:18:22And this is partly due to the Mutton Renaissance,
0:18:22 > 0:18:25which is an organisation that's there to promote mutton,
0:18:25 > 0:18:27but it's also due to the fact of price as well,
0:18:27 > 0:18:31because mutton is about £2.30 a kilo cheaper than lamb.
0:18:31 > 0:18:34So in this environment we're in at the moment,
0:18:34 > 0:18:37it's a lever for us to persuade customers to buy it.
0:18:37 > 0:18:40Hey, what's the origin of that phrase "mutton dressed as lamb"?
0:18:40 > 0:18:44Right, lads, let's come and have a look.
0:18:44 > 0:18:47I think it was probably down to a naughty slaughterman.
0:18:47 > 0:18:48A naughty slaughterman!
0:18:48 > 0:18:52When you actually turn an animal into a carcass,
0:18:52 > 0:18:56a piece of meat, the process that it goes through is called dressing,
0:18:56 > 0:18:57right?
0:18:57 > 0:18:58And when you dress a lamb,
0:18:58 > 0:19:01the traditional way of doing it is to put this fat here,
0:19:01 > 0:19:03which is called a caul fat,
0:19:03 > 0:19:06and that is the fat which surrounds the stomach of the animal.
0:19:06 > 0:19:10- Originally, this was put on as fly projection.- Really?
0:19:10 > 0:19:11Before they have refrigeration.
0:19:11 > 0:19:14Now... This is the lamb.
0:19:14 > 0:19:18Now, perhaps a naughty slaughterman decided, "Right,
0:19:18 > 0:19:21"I'm going to try and pass off a piece of mutton as lamb."
0:19:21 > 0:19:24- So he put caul fat over the leg... - Yes!
0:19:24 > 0:19:27- ..to pass it off as mutton dressed as lamb.- Get it.
0:19:27 > 0:19:31And that's where we think the thing came from.
0:19:31 > 0:19:35Mutton has remained popular in West Indian and African cooking,
0:19:35 > 0:19:39but John has worked hard to get it back into his customers' repertoire.
0:19:39 > 0:19:42He has mutton sausages...
0:19:42 > 0:19:43Mutton chops...
0:19:43 > 0:19:47- Mutton mince...- Mutton curry... - And mutton kebabs.
0:19:47 > 0:19:50- And then we have got the piece de resistance!- Ah, nice!
0:19:50 > 0:19:52Now, which is which?
0:19:52 > 0:19:54Erm...
0:19:54 > 0:19:55Lamb, mutton.
0:19:55 > 0:19:57- Yes.- The colour again.- Spot-on.
0:19:57 > 0:19:59It'd be interesting to do a little taste test.
0:19:59 > 0:20:02- It would.- Side-by-side. - We can do that.
0:20:02 > 0:20:05We cook them side-by-side and see what people think.
0:20:05 > 0:20:08Brilliant. So the taste test will be mutton versus lamb.
0:20:08 > 0:20:10- Bang on.- Oof...
0:20:10 > 0:20:14Why don't you clear off, go and see where this mutton comes from,
0:20:14 > 0:20:18- while I stick this leg of mutton in the oven?- Sounds like a plan!
0:20:25 > 0:20:29John, and his father, and his father's father's father,
0:20:29 > 0:20:32- and his father's... - Oh, stop ramming home the point!
0:20:32 > 0:20:37..have bought mutton from the same farm just five miles away for years.
0:20:37 > 0:20:39The farm has the Peak Lamb quality mark,
0:20:39 > 0:20:42which means that the borders around the fields
0:20:42 > 0:20:43are allowed to grow wild.
0:20:43 > 0:20:46Which means that the sheep get to graze on the herbage,
0:20:46 > 0:20:49and for a long time.
0:20:49 > 0:20:52Which means even better-tasting mutton.
0:20:57 > 0:21:00It's run by Mike Salisbury.
0:21:00 > 0:21:02I'm Si. How are you? Good to meet you.
0:21:02 > 0:21:04Pleased to meet you. I'm fine, thank you.
0:21:04 > 0:21:06- This is a grand spot.- Yes.
0:21:06 > 0:21:11I imagine anything that roams these hills for long enough is going to get very healthy, aren't they?
0:21:11 > 0:21:15Yes, you've got to be healthy to live and survive up here.
0:21:15 > 0:21:16You're not wrong!
0:21:16 > 0:21:19You know that the years that people didn't eat mutton,
0:21:19 > 0:21:22and it was several decades, it must have been soul-destroying for you
0:21:22 > 0:21:27because, obviously, you had a commodity, a product that was good,
0:21:27 > 0:21:29and yet you couldn't get a price for it.
0:21:29 > 0:21:32Yes, there's been times when mutton was literally unsaleable.
0:21:32 > 0:21:35You'd struggled to get rid of your mutton at all.
0:21:35 > 0:21:39And as a Great British farmer, that must have driven you mad.
0:21:39 > 0:21:42- Yeah, there's been times it's been stressful!- Aye.
0:21:42 > 0:21:45In 2004, Prince Charles spearheaded the Mutton Renaissance
0:21:45 > 0:21:50campaign to raise awareness and support British sheep farmers.
0:21:50 > 0:21:53Now over 200 family farms, restaurants,
0:21:53 > 0:21:58abattoirs and butchers are rearing, selling and serving mutton.
0:21:58 > 0:22:01That's the thing - you know that the meat from those animals
0:22:01 > 0:22:05is going to be superb, because look at them. They're healthy,
0:22:05 > 0:22:07the husbandry that clearly you practise here...
0:22:07 > 0:22:10I mean, it's top-drawer. It is fabulous.
0:22:10 > 0:22:13Well, we try to achieve that.
0:22:13 > 0:22:15We've been supplying John now for...
0:22:15 > 0:22:20possibly 27 years, so something must be right.
0:22:20 > 0:22:22- Oh, aye.- I think so. I think so.
0:22:28 > 0:22:30Our taste test should just about be ready,
0:22:30 > 0:22:32so we're heading back to the butcher's
0:22:32 > 0:22:36to find out how the more slowly-cooked mutton fares
0:22:36 > 0:22:37against the roast leg of lamb.
0:22:37 > 0:22:42Here we are. Well, shall I tell you which one is which or shall we decide when we taste it?
0:22:42 > 0:22:45- No, let's decide when we taste it! - Right, OK, then.
0:22:45 > 0:22:48Now, I can't tell which is which now.
0:22:50 > 0:22:51- There we are.- Thank you.
0:22:51 > 0:22:54- Are you going to dive in and try some, then?- Yeah.- Yeah.
0:22:54 > 0:22:57So this is what we reckon...
0:22:57 > 0:22:59- ..is lamb.- Is lamb.
0:23:02 > 0:23:05- Beautiful lamb.- That's fabulous.
0:23:05 > 0:23:07Mm. That's really good.
0:23:07 > 0:23:08And this.
0:23:08 > 0:23:10'And now, the mutton.'
0:23:10 > 0:23:12- And all that natural grazing. - Yes.
0:23:12 > 0:23:17Yes. Go on, have that piece, there. That looks a nice one.
0:23:17 > 0:23:20- That's a lot deeper, more structured flavour, isn't it?- Yes.
0:23:20 > 0:23:25- Lovely.- Good, isn't it?- Yes.- You're happy with that, aren't you?
0:23:25 > 0:23:26Very nice.
0:23:26 > 0:23:29That's really good. There is no mystery to it - it just tastes...
0:23:29 > 0:23:32It's tender, it's tasty...
0:23:32 > 0:23:34It just melts in the mouth.
0:23:34 > 0:23:39Then, John, this mutton - slowly reared, slowly cooked,
0:23:39 > 0:23:42and enjoyed slowly, with the dignity it deserves.
0:23:42 > 0:23:46- Fantastic.- Worth waiting for. - Well worth waiting for.
0:23:46 > 0:23:48SHEEP BLEATS
0:23:53 > 0:23:59We Brits watch more TV cookery programmes than any other nation.
0:23:59 > 0:24:02And we love our celebrity chefs.
0:24:02 > 0:24:05Like old friends, they've been there for us
0:24:05 > 0:24:08during the Spam, the Smash and Slush Puppy years,
0:24:08 > 0:24:10gently coaxing us away from the junk food
0:24:10 > 0:24:14and tempting us into the kitchen.
0:24:15 > 0:24:19And back in 1988 Keith Floyd travelled around Britain...
0:24:19 > 0:24:23- And Ireland.- ..to waive the slow food flag, promote local produce
0:24:23 > 0:24:28and try out some of our considerable culinary heritage.
0:24:28 > 0:24:31This'll be fun. Him in Ireland. What a combination.
0:24:31 > 0:24:35- TV:- ..and a fine plate of grub, run by my old chum Billy...
0:24:35 > 0:24:39We didn't go into the restaurant kitchen because like all professional cooks we get sick...
0:24:39 > 0:24:42There's a fellow that drank some stout in his time.
0:24:42 > 0:24:45I think so, man. I think so. Look at that.
0:24:45 > 0:24:48Very funny dish to make, this, isn't it? What exactly is it?
0:24:48 > 0:24:49It's a great Cork dish.
0:24:49 > 0:24:52It's spiced beefcake, it's called.
0:24:52 > 0:24:55What they do is they corn the beef, put it into water and...
0:24:55 > 0:24:57It's real corned beef, isn't it?
0:24:57 > 0:24:59- Proper.- Corned beef that doesn't come in a can.
0:24:59 > 0:25:03You mix it with this explosive-looking mixture...
0:25:03 > 0:25:06What we've got here is your ground black pepper, your white pepper...
0:25:06 > 0:25:09What's interesting about Floyd and slow food,
0:25:09 > 0:25:13in 1986 the slow movement food was started in Italy,
0:25:13 > 0:25:17and he was the forerunner of bringing it to the UK
0:25:17 > 0:25:19two years later in 1988,
0:25:19 > 0:25:21which was just, you know, that's fantastic.
0:25:21 > 0:25:23Such an influential character in the cuisine.
0:25:23 > 0:25:26Get a fistful of it in your hand like that.
0:25:26 > 0:25:27That's the spicing for the beef.
0:25:27 > 0:25:31And that would then go into a wooden barrel or an earthenware bowl for, what, a month?
0:25:31 > 0:25:34Indeed. Possibly a month, and rolled and...
0:25:34 > 0:25:37A month! This IS slow food.
0:25:37 > 0:25:40So that is now - the magic of television - three months old.
0:25:40 > 0:25:42Three months cured.
0:25:42 > 0:25:46It goes here into a simple vat of water,
0:25:46 > 0:25:49root vegetables, leeks, celery, onions and a bouquet garni.
0:25:49 > 0:25:51See you in three hours' time!
0:25:56 > 0:26:02Oh, crumbs. So it's cured for three months, simmer for three hours.
0:26:02 > 0:26:07This is colcannon, which is mashed potato, hot chopped cooked cabbage...
0:26:07 > 0:26:11It's funny - people say that nowadays we haven't got time
0:26:11 > 0:26:15for slow cooking, but the thing is, actually, this is pretty quick.
0:26:15 > 0:26:20- I mean, it may COOK for three hours, but you put it in a pot.- Yeah.
0:26:20 > 0:26:23You know? It's not over-elaborate.
0:26:23 > 0:26:27And it's good, wholesome food then, because it's cooked slowly,
0:26:27 > 0:26:29all the flavours are going to be fantastic.
0:26:29 > 0:26:33- It's brilliant. - See how we're getting get on.
0:26:33 > 0:26:35Oh, boy.
0:26:35 > 0:26:38That is superb. Doesn't it smell good?
0:26:38 > 0:26:40It smells like an oriental spice parlour, you know?
0:26:40 > 0:26:43That's a hell of a bit of beef, isn't it?
0:26:43 > 0:26:45This is traditionally cooked on Christmas Eve.
0:26:45 > 0:26:47When you come back from Mass, you have a slice hot
0:26:47 > 0:26:51and the main deal is let it cool until tomorrow and have it for breakfast,
0:26:51 > 0:26:54with a pint of stout before you start your Christmas Day.
0:26:54 > 0:26:57Highflying punters in smart restaurants...
0:26:57 > 0:26:59I tell you what it does do to you.
0:26:59 > 0:27:04It gives you a brilliant thirst, because it is very spicy, this beef.
0:27:04 > 0:27:06- Slainte.- Slainte!
0:27:07 > 0:27:10Keith Floyd, he might have liked slow cooking
0:27:10 > 0:27:13but he was rather partial to a quick drink!
0:27:13 > 0:27:14He was!
0:27:14 > 0:27:16The slow food movement
0:27:16 > 0:27:18isn't just about cooking things for a long time.
0:27:18 > 0:27:21It's about old-fashioned values.
0:27:21 > 0:27:26It's about celebrating and supporting local artisan producers and their goods.
0:27:26 > 0:27:30From bread and cheese to oysters and eels,
0:27:30 > 0:27:34this country is overflowing with amazing produce.
0:27:34 > 0:27:39And we've even got something very slow to wash it down with.
0:27:39 > 0:27:41Over 100 distilleries around Scotland
0:27:41 > 0:27:44are working at a snail's pace to produce
0:27:44 > 0:27:47some of the finest whiskies, and none is slower
0:27:47 > 0:27:52than this factory in the foothills of the Campsie Fells near Glasgow.
0:27:54 > 0:27:59We're on a malty mission to find out how they do it.
0:28:00 > 0:28:04Meet Duncan McNicoll, our Best of British slow food hero.
0:28:04 > 0:28:07He's the man in charge of making whisky at Glengoyne.
0:28:07 > 0:28:10He's been working here for 35 years...
0:28:10 > 0:28:14And he has the patience of... well, several very patient saints.
0:28:14 > 0:28:18At Glengoyne, we're not automated, so everything has to be
0:28:18 > 0:28:21slow and deliberate to get the best out of these stills.
0:28:21 > 0:28:27If it was quickened, we wouldn't get the same character of spirit.
0:28:27 > 0:28:30We've been making whisky here since 1833, and that's legally.
0:28:30 > 0:28:33Before that there was all the illicit stills in the glen.
0:28:33 > 0:28:35But that's another story.
0:28:35 > 0:28:37Scotch whisky, or the "water of life"
0:28:37 > 0:28:42as the ancient Celts called it, not only takes decades to produce,
0:28:42 > 0:28:44it has also been around for centuries.
0:28:44 > 0:28:47The earliest written record of it dates back
0:28:47 > 0:28:49to when a Friar John Corr bought...
0:28:49 > 0:28:53- SCOTTISH ACCENT:- Eight bottles of malt wherewith to make aqua vitae
0:28:53 > 0:28:57for King James IV, in 1491.
0:28:57 > 0:29:00Here, isn't that the year you were born?
0:29:00 > 0:29:01Steady on!
0:29:01 > 0:29:03But, back to the not so speedy business
0:29:03 > 0:29:07of making this little bundle of deliciousness.
0:29:09 > 0:29:11The ingredients for whisky have always been the same -
0:29:11 > 0:29:16water, sugar, yeast and most importantly, barley.
0:29:16 > 0:29:19Whisky begins its life as a very basic mixture
0:29:19 > 0:29:24of hot water and ground-up barley malt - or grist.
0:29:24 > 0:29:27It's probably the most important part of the distillery here.
0:29:27 > 0:29:32It's the sugar and starch we're going to convert into alcohol sugars in the fermentation room next door.
0:29:32 > 0:29:35This process all in will take
0:29:35 > 0:29:37probably about six, six and a half hours.
0:29:39 > 0:29:41Time for a charming interlude.
0:29:41 > 0:29:44The BBC actually made loads of these little nuggets of TV gold
0:29:44 > 0:29:49in the 1950s to pass the time for the viewer as he waited patiently
0:29:49 > 0:29:51for his next programme to begin.
0:29:52 > 0:29:57She was only a whisky maker's daughter, but I loved her still...
0:29:57 > 0:30:00'Distilling means the heating of liquid
0:30:00 > 0:30:01'till it becomes a vapour,
0:30:01 > 0:30:04'then cooling it till it becomes liquid again.'
0:30:04 > 0:30:07By the 1700s, the English had decided
0:30:07 > 0:30:09to bring the rebellious Scots to heel
0:30:09 > 0:30:13and hit them where it hurt by taxing whisky production.
0:30:13 > 0:30:15That really didn't stop the canny Scots, though.
0:30:15 > 0:30:17They just went underground.
0:30:17 > 0:30:19In 1820 alone,
0:30:19 > 0:30:23there were almost 5,000 convictions for illicit distilling.
0:30:25 > 0:30:26# ..Hoots mon! #
0:30:26 > 0:30:30The excise law in 1823 put an end to all of that
0:30:30 > 0:30:33and permitted the distilling of whisky - "aye, for a small fee", of course.
0:30:33 > 0:30:37'The casks are filled in a special building called a duty-free warehouse.
0:30:37 > 0:30:39'The door is fastened by two locks,
0:30:39 > 0:30:42'one controlled by the excise department,
0:30:42 > 0:30:44'the other by the distillery management.'
0:30:44 > 0:30:49- It looks a bit like a petrol pump, doesn't it?- Oh, aye, but over 20 times more expensive.
0:30:49 > 0:30:52# We have all
0:30:52 > 0:30:55# The time
0:30:55 > 0:30:58# In the world
0:31:01 > 0:31:04# Time enough for life
0:31:04 > 0:31:07# To unfold
0:31:07 > 0:31:12# All the precious things love has in store
0:31:12 > 0:31:16# We have all
0:31:16 > 0:31:19# The love in... #
0:31:19 > 0:31:23If you thought that took a while, you ain't seen nothin' yet!
0:31:23 > 0:31:27# ..And if that's all we have
0:31:27 > 0:31:29# You will find... #
0:31:29 > 0:31:31These casks won't see the light of day
0:31:31 > 0:31:35for a very, very long time.
0:31:35 > 0:31:38And that's them for 10, 17 or 21 years.
0:31:38 > 0:31:41Until we're ready to use them.
0:31:43 > 0:31:44A long wait, but it's worth it.
0:31:47 > 0:31:51Over the next 10 years, some of the whisky evaporates
0:31:51 > 0:31:53and even the air in the warehouse turns to alcohol.
0:31:53 > 0:31:57- They call it the "angel's share". - It's a tough life being an angel!
0:31:58 > 0:32:00And for the real whisky enthusiast,
0:32:00 > 0:32:04you can even buy yourself a cask at this stage.
0:32:04 > 0:32:06But...you still can't drink it!
0:32:08 > 0:32:10That's exactly what Craig McKinlay has done.
0:32:10 > 0:32:14He and his mate clubbed together to buy a whole cask last year.
0:32:14 > 0:32:19# Show me the way to the next whisky bar
0:32:20 > 0:32:23# Oh, don't ask why
0:32:23 > 0:32:24# Oh, don't ask why... #
0:32:24 > 0:32:29He can look at it, pat it, stroke it, read poetry to it if he likes,
0:32:29 > 0:32:34but it won't be ready to bottle for at least another nine years.
0:32:34 > 0:32:36Some people write little things on.
0:32:36 > 0:32:39We've just written on it, "Do well," as I am sure it would.
0:32:39 > 0:32:42But you can see from other casks there's little messages
0:32:42 > 0:32:44written all over them.
0:32:44 > 0:32:49We bought this for our 40th birthday and the intention is
0:32:49 > 0:32:52that if it's good when we're 50, we'll bottle it off.
0:32:52 > 0:32:58But, then, if it's not good, we'll keep it. It's...
0:32:58 > 0:33:00It can only get better!
0:33:00 > 0:33:03I think is the nice way of putting it. It can only get better.
0:33:03 > 0:33:05I'm quite happy to wait.
0:33:05 > 0:33:10# It's been a long time coming... #
0:33:10 > 0:33:13If you like doing things slow come to Glengoyne where it happens...
0:33:13 > 0:33:15slowly.
0:33:15 > 0:33:18# ..But good things
0:33:18 > 0:33:20# Are going to come my way. #
0:33:20 > 0:33:23The slow food movement embraces the past
0:33:23 > 0:33:25and revives old traditions and flavours.
0:33:25 > 0:33:29So for our last recipe we want to give you our Best of British twist
0:33:29 > 0:33:33on a classic slow food dish. Mutton.
0:33:33 > 0:33:38Yes, we're going to be cooking SLOWLY
0:33:38 > 0:33:42a cracking spicy mutton and spinach curry.
0:33:42 > 0:33:44Mutton has a much gamier, deeper flavour
0:33:44 > 0:33:46and it's perfect for this curry
0:33:46 > 0:33:49because there's some robust spices going in there
0:33:49 > 0:33:51and some big flavours.
0:33:51 > 0:33:54- And it needs something that's kind of pretty big...- Rarr!
0:33:54 > 0:33:57- This is a big, butch curry. - It certainly is that.
0:33:57 > 0:34:01- It's not terribly hot.- No, no. - But we're not going for heat.
0:34:01 > 0:34:03We're just going for flavour.
0:34:03 > 0:34:07First thing is we need to brown off four onions in the pot.
0:34:07 > 0:34:09And that'll take about 15, 20 minutes.
0:34:09 > 0:34:12That's the basis of all great curries, you know.
0:34:12 > 0:34:17That really kind of rendered, nicely slow-cooked onions.
0:34:19 > 0:34:23What we're doing is cutting these onions in half
0:34:23 > 0:34:27and we're just slicing them basically.
0:34:31 > 0:34:33It seems to be an unfeasibly large amount of onions
0:34:33 > 0:34:35when you first start, doesn't it?
0:34:35 > 0:34:38It does, but what they do is they just disappear into the pan.
0:34:40 > 0:34:42Grr!
0:34:42 > 0:34:45- Spice.- First off, take 10 cardamom pods.
0:34:45 > 0:34:48HE COUNTS TO TEN
0:34:52 > 0:34:55What I want to do is to bash them
0:34:55 > 0:34:59so I can lift the green husks out and leave the black seeds.
0:35:02 > 0:35:06And while Dave's doing that, all I'm prepping up is two chillies,
0:35:06 > 0:35:08quite finely chopped -
0:35:08 > 0:35:11I'll keep an eye on these onions - and eight cloves of garlic.
0:35:11 > 0:35:13And they're just chopped.
0:35:13 > 0:35:16The first recorded recipe that we have in Britain
0:35:16 > 0:35:20for a curry is in 1747.
0:35:20 > 0:35:24A lady called Hannah Glasse wrote a recipe entitled
0:35:24 > 0:35:28"cooking a curry the Indian way". 1747!
0:35:28 > 0:35:30It must have seemed so exotic
0:35:30 > 0:35:33and the spices so expensive at that time.
0:35:33 > 0:35:35Luckily, they're not so dear now.
0:35:35 > 0:35:38So, we're adding a tablespoon of cumin seed,
0:35:38 > 0:35:41two teaspoons of black mustard seed,
0:35:41 > 0:35:43one tablespoon of ground coriander,
0:35:43 > 0:35:47two teaspoons of turmeric to add colour, and some cinnamon.
0:35:47 > 0:35:50They're all ground up into a powder.
0:35:50 > 0:35:53Now this is how you make a proper curry.
0:35:53 > 0:35:55There we are.
0:35:55 > 0:35:59Hairy Bikers' curry powder. Looks like curry powder.
0:35:59 > 0:36:03Smells like curry powder.
0:36:03 > 0:36:06- Tastes like curry powder.- Whacko!
0:36:08 > 0:36:10They are lovely!
0:36:10 > 0:36:14Now take half of them out
0:36:14 > 0:36:16and set aside till later.
0:36:18 > 0:36:20- That's about it.- Goodbye!
0:36:20 > 0:36:23We'll see you in about four hours.
0:36:24 > 0:36:28And we cook the chilli and the garlic
0:36:28 > 0:36:30for a few minutes.
0:36:31 > 0:36:34This is beginning to start to smell now.
0:36:34 > 0:36:37The chilli and that garlic mixed in with the onions.
0:36:37 > 0:36:39But wait till I put that in there.
0:36:39 > 0:36:42It's going to be like incense in a cathedral.
0:36:42 > 0:36:45- The cathedral of slow cooking! - Beautiful.
0:36:45 > 0:36:48Just toss that like that.
0:36:48 > 0:36:51Then the salt and pepper.
0:36:52 > 0:36:56And you want a really good coating, really good coating.
0:36:56 > 0:36:58Beautiful. Beautiful, beautiful.
0:36:58 > 0:37:01It's time to put in that wonderful spice mix.
0:37:01 > 0:37:04- Woah!- Oh, man!
0:37:04 > 0:37:07As we cook this, all the oils in those seeds
0:37:07 > 0:37:10are going to be released
0:37:10 > 0:37:12and make one heck of a curry paste.
0:37:12 > 0:37:16Now it's time to add a bag of spinach and let it wilt.
0:37:18 > 0:37:21Now, while we're waiting for that to wilt, I'm going to start to
0:37:21 > 0:37:26sear off and some put some colour on this lovely mutton.
0:37:28 > 0:37:31And they're nice, big, hearty chunks, aren't they?
0:37:31 > 0:37:35You want them to maintain their integrity
0:37:35 > 0:37:38through the slow cooking process, so when you dip into that curry
0:37:38 > 0:37:44you get the most fantastic pieces of soft, beautifully flavoured meat.
0:37:44 > 0:37:48The spice and the spinach all goes in a blender.
0:37:48 > 0:37:53And we're going to make a spectacularly green spice mix.
0:37:53 > 0:37:55Phwar!
0:37:55 > 0:37:57Ooh! That's knocking me eyeballs out.
0:37:57 > 0:38:02The spinach and the spice mix are blended into a fine paste.
0:38:07 > 0:38:09And then added to the browned mutton.
0:38:09 > 0:38:12Now I'm just going to take a little of the water
0:38:12 > 0:38:17that we were going to put in, and deglaze that pan
0:38:17 > 0:38:19because we don't want to lose any of those flavours.
0:38:19 > 0:38:21Look. Can you see?
0:38:23 > 0:38:25Lovely. All coming off there.
0:38:26 > 0:38:30I'm just going to stick that in there.
0:38:31 > 0:38:36To this, add about a litre of water.
0:38:38 > 0:38:41Some tomato paste goes in.
0:38:43 > 0:38:46And a teaspoon of salt.
0:38:46 > 0:38:49Now, be careful about your salt.
0:38:49 > 0:38:51Because what we've done is, don't forget,
0:38:51 > 0:38:55we seasoned with salt and pepper the mutton before we fried it.
0:38:55 > 0:38:57- So, be careful. - Lastly, add bay leaf.
0:38:59 > 0:39:02Now, once again, a greaseproof paper circle or cartouche
0:39:02 > 0:39:06is placed on top of the curry to stop the liquid evaporating.
0:39:06 > 0:39:08Now, we put that into a moderate oven,
0:39:08 > 0:39:13that's 150 degrees Celsius in a fan oven, for about three hours.
0:39:13 > 0:39:15That cartouche should stop it drying out.
0:39:15 > 0:39:19It's a long time, but the mutton will be yunctuous.
0:39:23 > 0:39:25Do you know what time it is?
0:39:25 > 0:39:28Yes, it's time for another BBC interlude.
0:39:33 > 0:39:37- Oh, it smells great.- It does smell fantastic, doesn't it?
0:39:37 > 0:39:40Right. Let's have them out. Ho ho!
0:39:41 > 0:39:43- I love this bit about slow cooking. - Me too.
0:39:43 > 0:39:47- It's like the reveal, isn't it?- Look at that!
0:39:50 > 0:39:53All that mutton just about ready to disintegrate.
0:39:54 > 0:39:59I wish you could smell it at home! I wish you could smell it.
0:39:59 > 0:40:03Do you remember those onions we made about four hours ago? The time's come!
0:40:07 > 0:40:10And we stir in another bag of raw spinach.
0:40:10 > 0:40:14Which is going to give a kind of freshness to the curry.
0:40:15 > 0:40:19It's going to lighten it up a bit. Bit of a green transfusion.
0:40:19 > 0:40:22The mutton is about ready to fall apart, so be careful
0:40:22 > 0:40:27and just push the spinach in around the sides,
0:40:27 > 0:40:28put the top on,
0:40:28 > 0:40:33leave it and then we can always fold it in later when it's wilted.
0:40:33 > 0:40:37Pop that back into the oven for another 10 minutes.
0:40:37 > 0:40:40The irony is
0:40:40 > 0:40:44you worry so much about the mutton being tough
0:40:44 > 0:40:46and now we're worried about breaking it up.
0:40:46 > 0:40:48Because it's so tender
0:40:48 > 0:40:51- because we have employed the art of slow cookin'!- Yes, we have!
0:40:51 > 0:40:54- SLOW!- SLOW!
0:40:54 > 0:40:56- Oh, another ten?- Yes.
0:41:00 > 0:41:04Just time for a stroll around our magical TV vegetable patch.
0:41:05 > 0:41:06Hark!
0:41:06 > 0:41:09I hear a slow call from the interior of the oven,
0:41:09 > 0:41:11going, "I'm ready!"
0:41:11 > 0:41:13Let's unleash this into the world.
0:41:17 > 0:41:22Ho ho ho! Oh, man! The greatest delight of marvellousness.
0:41:22 > 0:41:25Let's give this a turn. Look at that.
0:41:25 > 0:41:29- The spinach is just about holding together.- Oh, yes!
0:41:29 > 0:41:32So it's not destroyed. That's just what you want.
0:41:32 > 0:41:35That is a saag gosht.
0:41:37 > 0:41:40- Shall we prepare a plate on the plinth?- I think so.
0:41:41 > 0:41:45Shall we turn this out in that jaunty fashion?
0:41:45 > 0:41:47- Oh! Are you sure?- Yeah.
0:41:52 > 0:41:55Oh, Mr Myers! That's sheer genius.
0:41:55 > 0:41:57You get that in posh curry houses, don't you?
0:42:00 > 0:42:05I would recommend a little spoonful of mango chutney with this one.
0:42:05 > 0:42:08So the sweet notes cut through the epic amount of spices
0:42:08 > 0:42:11we have in the saag mutton.
0:42:11 > 0:42:14Well, that's our saag mutton.
0:42:14 > 0:42:17which is a slow way to make a saag gosht of spinach and mutton.
0:42:17 > 0:42:22Quintessentially the best thing to do with beautiful mutton.
0:42:23 > 0:42:25Delicious!
0:42:25 > 0:42:27# Jai ho! #
0:42:27 > 0:42:31Our Best of British produce combined with our multicultural heritage
0:42:31 > 0:42:35to create the perfect "no hurry" curry.
0:42:35 > 0:42:38# Jai ho! #
0:42:39 > 0:42:42Slow food is all about growing, producing
0:42:42 > 0:42:46and consuming the right kinds of food in the right kind of way.
0:42:46 > 0:42:50So the next time you feel like the pace of life's getting too much,
0:42:50 > 0:42:53or you just fancy joining the quiet revolution,
0:42:53 > 0:42:55take some time out, wander round your local shops
0:42:55 > 0:42:59and cook up a slow storm for you and your loved-ones.
0:42:59 > 0:43:03It's worth seeking out and supporting our edible heritage.
0:43:03 > 0:43:04If we don't use it, we lose it.
0:43:06 > 0:43:08If you want to find out more...
0:43:08 > 0:43:13Visit...
0:43:13 > 0:43:16..to discover some amazing facts about the history of food.
0:43:16 > 0:43:21And to find out how to cook the recipes in today's show.
0:43:43 > 0:43:46Subtitles by Red Bee Media Ltd.
0:43:46 > 0:43:49E-mail subtitling@bbc.co.uk