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 > 0:00:13- Piece de resistance!- Ah!
0:00:13 > 0:00:15- Now, which is which?- Lamb.- Mutton.
0:00:16 > 0:00:20- ..outstanding food producers... - That is so satisfying!
0:00:20 > 0:00:23- It's brilliant, isn't it? - ..and innovative chefs...
0:00:24 > 0:00:28..but we also have an amazing food history.
0:00:28 > 0:00:30- Oh, brilliant!- Ahh, wow!
0:00:30 > 0:00:34Don't eat them like that, you'll break your teeth.
0:00:34 > 0:00:36Now, during this series
0:00:36 > 0:00:40we're going to be taking you on a journey into our culinary past.
0:00:40 > 0:00:42Everything's ready, so let's get cracking.
0:00:42 > 0:00:45We'll explore it's revealing stories...
0:00:45 > 0:00:47BOTH: Wow!
0:00:47 > 0:00:50..and meet the heroes who keep our culinary past alive.
0:00:50 > 0:00:53'Pontefract liquorice has been my life'
0:00:53 > 0:00:55and I've loved every minute of it.
0:00:55 > 0:00:58And of course be cooking up a load of dishes
0:00:58 > 0:01:00that reveal our foodie evolution.
0:01:00 > 0:01:03Look at that, that's a proper British treat.
0:01:06 > 0:01:09We have a taste of history.
0:01:10 > 0:01:13Quite simply... BOTH: The best of British!
0:01:35 > 0:01:36In today's Best of British kitchen
0:01:36 > 0:01:40we'll be making hearty home cooking that puts a smile on your face
0:01:40 > 0:01:42without putting a dent in your wallet.
0:01:42 > 0:01:45Throughout the ages, in times of recession,
0:01:45 > 0:01:48necessity has been the father of invention.
0:01:48 > 0:01:52Which, in turn, has inspired us Brits to be creative,
0:01:52 > 0:01:55and, in the process, come up with what have since become
0:01:55 > 0:01:58some of our classic British dishes.
0:01:58 > 0:02:02- Recession, pah!- Pah!- Recession.
0:02:02 > 0:02:04When you're fed up with an economic downturn.
0:02:04 > 0:02:06When you get fed up with being told to tighten your belt.
0:02:06 > 0:02:08Or get on your bike to find a job.
0:02:08 > 0:02:11That's the time to make mince and dumplings.
0:02:11 > 0:02:14Whether you're a prince, pauper, beggar or a thief,
0:02:14 > 0:02:16there's nothing like a plate of dumplings.
0:02:16 > 0:02:18I've got to go into the thief category
0:02:18 > 0:02:20cos I constantly nick anybody's dumpling,
0:02:20 > 0:02:22that hasn't eaten it quick enough.
0:02:22 > 0:02:26Sometimes, when I'm feeling quite flush, I still resort to mince and dumplings.
0:02:26 > 0:02:30I love mince and dumplings! It's brilliant, it cannot be any simpler.
0:02:30 > 0:02:34What, in effect, is savoury mince and a dough ball.
0:02:34 > 0:02:36But we're going to show you how to make your mince super savoury
0:02:36 > 0:02:39and your dumplings, your dumplings are going to be
0:02:39 > 0:02:42lighter than a day-old chick filled with hydrogen.
0:02:42 > 0:02:44Whoo! Lovely!
0:02:46 > 0:02:49Oil, pan, please.
0:02:49 > 0:02:51Oil, pan.
0:02:51 > 0:02:53'Dice two carrots and two sticks of celery.
0:02:53 > 0:02:56'Finely chop two cloves of garlic
0:02:56 > 0:03:00'and one large onion to form the classic mirepoix base for a stew.'
0:03:01 > 0:03:03Mince is great though.
0:03:03 > 0:03:05It's been about for a long time, hasn't it, mince, or forcemeat.
0:03:05 > 0:03:08You know, it's a way of using up cheaper cuts.
0:03:08 > 0:03:10It makes them more palatable and digestible
0:03:10 > 0:03:16because, basically, the hand mincer or the machine has done half the work of eating it for you,
0:03:16 > 0:03:20but also, because it's minced up, it lets the flavour out.
0:03:20 > 0:03:22It's a very fine thing.
0:03:22 > 0:03:25Well, it's one of those great British staples, isn't it, mince and dumpers.
0:03:25 > 0:03:29- Yeah.- You know, you used to get it, I don't know about your school,
0:03:29 > 0:03:30but we used to get it at school
0:03:30 > 0:03:32and everybody used to look forward to it, you know.
0:03:32 > 0:03:35- Yeah.- Mince and dumpers, lush. On a Thursday.- Yep.
0:03:35 > 0:03:38And then some terrible fish on a Friday, urgh!
0:03:40 > 0:03:42Just sounds nice though, doesn't it? Dumpling! Ha!
0:03:42 > 0:03:44It's a comforting sound, isn't it?
0:03:44 > 0:03:45- Dumpling.- Dumpling.
0:03:45 > 0:03:47If you've been away for a long time,
0:03:47 > 0:03:49you know, "What do you want me to cook for you when you get home?"
0:03:49 > 0:03:54- Some mince and dumplings?- Cos you can only cook it at home, isn't it?
0:03:54 > 0:03:58Cos if you have mince and dumplings when you're out it's not the same as when you cook it at home.
0:03:58 > 0:04:00Ahh! I love 'em, love 'em.
0:04:00 > 0:04:01It's that comforting welcome home
0:04:01 > 0:04:05- and that's what you need in times of recession.- You do.
0:04:05 > 0:04:08It's cheap, but when done perfectly
0:04:08 > 0:04:11it's as good as the finest haute cuisine.
0:04:15 > 0:04:20Gently saute your base mix for approximately 15 minutes.
0:04:20 > 0:04:24Which gives us just enough time to look back at how us Brits
0:04:24 > 0:04:26have always been great at making good food
0:04:26 > 0:04:31out of next to nowt when the going gets tough.
0:04:31 > 0:04:35And over the years, we've faced a lot of tough times.
0:04:35 > 0:04:38And we've also prided ourselves on thrifty living.
0:04:38 > 0:04:42'You find it easy to feed six people on just over four pounds?'
0:04:42 > 0:04:47Yes, I, well, we have plain food. Of course, we don't go in for luxuries.
0:04:50 > 0:04:53The cost of living has increased so much in the last three years
0:04:53 > 0:04:55that I think that has made a difference.
0:04:55 > 0:04:58I like to think that I've really got a bargain if I buy anything.
0:04:58 > 0:05:02I wouldn't throw my money away on something just cos I fancied it, you know.
0:05:02 > 0:05:05When our backs have been against the wall,
0:05:05 > 0:05:08us Brits have had to experiment with cheaper food.
0:05:08 > 0:05:09Over the centuries,
0:05:09 > 0:05:12we've successfully explored culinary opportunities
0:05:12 > 0:05:16we may never have otherwise experienced or tasted.
0:05:16 > 0:05:19Without going through tough times, we'd have probably never seen
0:05:19 > 0:05:24the likes of brawn gracing our tables for example - a true British classic.
0:05:26 > 0:05:31We might never have tasted a pease pudding...
0:05:31 > 0:05:35or even the great majestic British black pudding for that matter.
0:05:35 > 0:05:39All national classics whose development was influenced by economic hardship.
0:05:40 > 0:05:45Even the expression "To eat humble pie," is derived from Umble's pie,
0:05:45 > 0:05:48a pie using the cheapest off-cuts of meat and offal.
0:05:48 > 0:05:50This wouldn't be in our vocabulary
0:05:50 > 0:05:52and what a truly British expression it is.
0:05:52 > 0:05:58For centuries us Brits have had to be creative in the kitchen during hard times
0:05:58 > 0:05:59and man did it pay off!
0:06:01 > 0:06:03Well, most of the time!
0:06:06 > 0:06:09There have been times when we've had to tighten our belts
0:06:09 > 0:06:11and fall back on our larder basics.
0:06:11 > 0:06:13And the dreaded tinned food
0:06:13 > 0:06:17that you might have to use your imagination to get the most out of.
0:06:19 > 0:06:24Oh, yes, and they've created some real British Classics?!
0:06:24 > 0:06:29You can do so much with corned beef, you can make meat and potato pie.
0:06:31 > 0:06:33The fritter, it's very good.
0:06:33 > 0:06:36Oh, another way of doing it as well.
0:06:36 > 0:06:39If you get a cabbage leaf, put your corned beef, rice and cheese.
0:06:39 > 0:06:43Fold it up, make an envelope of it and cook that in the oven
0:06:43 > 0:06:47and you can use any sort of gravy to go with that.
0:06:47 > 0:06:51But of course some classics are slightly better than others!
0:06:51 > 0:06:55Oh, take me back to my mince and dumplings, please!
0:06:55 > 0:06:58'And look - the veg is nearly done.'
0:06:58 > 0:07:01Yeah, that's perfect. The onion is translucent,
0:07:01 > 0:07:03the veg is starting to soften and colour a bit.
0:07:03 > 0:07:08Excellent, now time for the mince! The main player.
0:07:10 > 0:07:13All we have to do at this stage...
0:07:13 > 0:07:15is break the mince up
0:07:15 > 0:07:18and mix it with the vegetables...
0:07:18 > 0:07:20and cook it until it's no longer pink.
0:07:20 > 0:07:24So, what have you eaten when you've been skint?
0:07:24 > 0:07:27Oh, I think mostly when I was a student.
0:07:27 > 0:07:29I loved Asian food and I loved my curries,
0:07:29 > 0:07:34but I didn't have that protein hit and I once made pig's liver curry.
0:07:34 > 0:07:40- Oof!- But I actually poisoned meself and it tasted dreadful! Yeah!
0:07:40 > 0:07:42How about yourself?
0:07:42 > 0:07:47Well, you see, I had, like, kids, so we ate a lot of pasta,
0:07:47 > 0:07:50a lot of tomato sauce and interestingly a lot of veggies
0:07:50 > 0:07:55because we simply were so skint that we couldn't afford to eat meat.
0:07:55 > 0:07:58I always remember, when I lived up in the Highlands of Scotland
0:07:58 > 0:08:00and I was coming down to stay with you
0:08:00 > 0:08:02and you had a period of extreme skintness
0:08:02 > 0:08:05and I said, "What do you want me to bring down, Si?",
0:08:05 > 0:08:07thinking you was going to say, "Oh, loads of beer!",
0:08:07 > 0:08:08and you said, "Any chance of meat?"
0:08:08 > 0:08:14- And I came down and I brought eight of the thickest Aberdeen Angus' you've ever seen...- It was lovely!
0:08:14 > 0:08:19..put it in the door and put it on the coffee table and you opened it up and you looked at it like this...
0:08:19 > 0:08:23And you just went, "KIDS, WE'VE GOT PROTEIN!"
0:08:23 > 0:08:27- The kids come round, they looked at this steak.- "OHH!"- It was brilliant.
0:08:27 > 0:08:30It was marvellous, it was the finest steak I think I've ever eaten.
0:08:30 > 0:08:33Oh, it was good and what was lovely about it
0:08:33 > 0:08:36was that we always took comfort in food
0:08:36 > 0:08:38and that's, and when you've got nowt
0:08:38 > 0:08:44and you cannot see anything in the near horizon that's going to change that,
0:08:44 > 0:08:49then you do have things like FOOD that makes you feel a little bit more secure
0:08:49 > 0:08:52- cos you feel dead vulnerable, don't you?- Yeah.
0:08:52 > 0:08:55And mince and dumplings is one of those dishes.
0:08:55 > 0:08:57Time for the next bits to go in. The liquids.
0:08:57 > 0:09:00Add beef stock, a dollop of tomato puree,
0:09:00 > 0:09:04a tin of chopped tomatoes and a good old glug of red wine.
0:09:04 > 0:09:06Got to think of gravy!
0:09:06 > 0:09:10- Right.- Time to season. Salt.- Yes.
0:09:10 > 0:09:13- Pepper.- Yes.
0:09:13 > 0:09:16A pinch of sugar, which is great with the tomatoes,
0:09:16 > 0:09:18honestly, it works.
0:09:18 > 0:09:19And a bay leaf.
0:09:19 > 0:09:22Now, to get the best of the flavour out of a bay leaf...
0:09:24 > 0:09:28- ..just crack it a little bit. Scrunch it up, stick it in.- Top tip.
0:09:30 > 0:09:32Now, we cover that and leave it to cook.
0:09:32 > 0:09:37Simmer it gently for 20 minutes, which gives us time...
0:09:37 > 0:09:39To create the dumplings!
0:09:39 > 0:09:41Bring on the dumpling bowl! Look at that.
0:09:41 > 0:09:42Lovely.
0:09:42 > 0:09:47Add self raising flour, chopped fresh parsley and shredded beef suet
0:09:47 > 0:09:51to make the mixture for what we in the trade call a green dumpling.
0:09:51 > 0:09:54And, don't be afraid to get your hands dirty either!
0:09:56 > 0:09:58- Lots of cold water, Si? - Please, mate, yeah.
0:09:58 > 0:10:06Now, make sure that that parsley is well combined with the self-raising flour and the beef suet and salt.
0:10:06 > 0:10:10You need about 200ml of water for this, but it's hard to be specific.
0:10:10 > 0:10:11It's kind of done when it's done.
0:10:11 > 0:10:16About 200ml or a very, very frugal half pint.
0:10:16 > 0:10:19And the bottom line is you don't want your mixture too dry.
0:10:19 > 0:10:24And you know these dumplings are literally steeped in British history.
0:10:24 > 0:10:30In 1853 Elizabeth Gaskell wrote Cranford and in that...
0:10:31 > 0:10:35She refers to a rule that her father laid at table
0:10:35 > 0:10:41and said, "No broth, no ball, no ball, no beef."
0:10:41 > 0:10:44Which meant that if you don't eat your broth
0:10:44 > 0:10:46you're not going to eat the ball - the dumpling -
0:10:46 > 0:10:48and if you don't eat the broth and the dumplings
0:10:48 > 0:10:50you're not going to be allowed to eat the meat.
0:10:50 > 0:10:52- I think that's a good rule, that. - It is a good rule.
0:10:52 > 0:10:54- It's a bit of the Yorkshire pudding vibe.- It is.
0:10:54 > 0:10:59Now, there we are, that is the perfect...
0:11:01 > 0:11:06..dumpling mix and you form those into gooey little balls of loveliness
0:11:06 > 0:11:08and stick them in your mince.
0:11:08 > 0:11:11Right, I shall get forming.
0:11:11 > 0:11:13- I think I'll need some flour. - I think so, mate.
0:11:16 > 0:11:19- Let's make dumplings!- Yeay!- Yeay!
0:11:19 > 0:11:22# We love a dumpling Yes we do, yes we do
0:11:22 > 0:11:25# We wear quite a lot of them around our middle
0:11:25 > 0:11:28# Yes we do Doo doo-doo Doo doo-doo. #
0:11:28 > 0:11:31You see, that's the ironic thing about suet,
0:11:31 > 0:11:35it starts life around a cow's middle and ends up around yours.
0:11:40 > 0:11:42The flour round the outside of the dumpling will help to
0:11:42 > 0:11:43keep its shape as it swells up.
0:11:44 > 0:11:48You know, dumplings, it's the word. They're a friendly thing, dumplings,
0:11:48 > 0:11:51and you could never have an aggressive dumpling, could you?
0:11:51 > 0:11:54- No.- Friendly.
0:11:56 > 0:11:59Right, let's have a look at that in 20 minutes time, then.
0:12:04 > 0:12:06I've peaked!
0:12:06 > 0:12:10It's thought the dumpling originally came from peasant cuisine,
0:12:10 > 0:12:13where it was made out of leftover bread dough.
0:12:13 > 0:12:16Over time, it was enriched with suet and herbs
0:12:16 > 0:12:20to become the fabulously tasty British classic it is today.
0:12:22 > 0:12:24- Ready?- Yeah, go on.
0:12:26 > 0:12:28- Oh! Ho-ho-ho-oh!- Ohhh!- Yes!
0:12:28 > 0:12:32- They have swollen. - Ah, look at that one.
0:12:32 > 0:12:36That one, that one. Oh, yes.
0:12:39 > 0:12:40Look at that!
0:12:43 > 0:12:48Oh, and there's the mince. I kind of think that says it all, really.
0:12:49 > 0:12:52- Look at that.- Ohhh, they're light and lovely, aren't they?
0:12:56 > 0:12:59- Yep.- Mmm.
0:12:59 > 0:13:03You've got nowt in the bank, but you're a millionaire in your tummy.
0:13:03 > 0:13:05Let the good times roll.
0:13:07 > 0:13:11Ee, don't feel you have to miss out if you're a veggie either
0:13:11 > 0:13:13you can use vegetarian suet in your dumpling mix
0:13:13 > 0:13:18and rest them on a bed of mushroom stroganoff instead of mince.
0:13:18 > 0:13:25This affordable British classic deserves a place in our hearts AND on our tables.
0:13:27 > 0:13:30And now our appetites are leading us to central London.
0:13:32 > 0:13:36Us Brits, being an innovative and creative lot,
0:13:36 > 0:13:40we have the skill to make the best of a bad job.
0:13:40 > 0:13:44- You know, like in wartime rationing. - Economic crashes.- Food shortages.
0:13:44 > 0:13:48Yeah, you know, cheap food can be hearty and it can be tasty.
0:13:48 > 0:13:51And in times of economic hardship,
0:13:51 > 0:13:55sometimes that can put the heart back into our food.
0:13:57 > 0:14:01And if it's heart you want, Smithfield's is the place.
0:14:01 > 0:14:05In fact, at London's famous meat market it's not only heart you'll find,
0:14:05 > 0:14:09you'll get liver, kidneys, cheeks, tongues, trotters -
0:14:09 > 0:14:12I bet they've even got eyebrows!
0:14:12 > 0:14:14'Ox tongue, me favourite.'
0:14:14 > 0:14:19When I was little and me mam every Easter, she used to press the ox tongue and she used to give us,
0:14:19 > 0:14:24- cos you have to split it and peel the tongue so you get the inside... - Oh, no! It makes me toes curl.
0:14:24 > 0:14:26During economic hardship,
0:14:26 > 0:14:29necessity dictated that the whole of the beast needed to be consumed
0:14:29 > 0:14:32without anything going to waste.
0:14:32 > 0:14:37And those bits and pieces have now become delicacies for many
0:14:37 > 0:14:40and contributed to the uniqueness of British cooking.
0:14:40 > 0:14:43'Now stuff like this has got really trendy.'
0:14:43 > 0:14:45- Like, you go into a pub and have crispy pigs ears.- Yeah, yeah.
0:14:45 > 0:14:47They charge you a fortune!
0:14:49 > 0:14:51If you haven't tried any of these off-cuts yet,
0:14:51 > 0:14:55believe it or not, they can be OFFALLY good when cooked the right way!
0:14:55 > 0:14:58After all, British people have been eating offal for centuries
0:14:58 > 0:15:02and Smithfield's has been selling it for just as long.
0:15:02 > 0:15:07In fact, meat and offal have been traded at Smithfield Market for over 800 years.
0:15:07 > 0:15:11In 1174, Thomas a Becket's clerk described,
0:15:11 > 0:15:17"A smooth field where every Friday there is a celebrated rendezvous of fine horses to be sold
0:15:17 > 0:15:20"and oxen and cows in immense bulk".
0:15:22 > 0:15:27Today the market still supplies eight per cent of the UK's meat
0:15:27 > 0:15:31and within that eight per cent there's an awful lot of offal!
0:15:32 > 0:15:34Jason here specialises in the stuff.
0:15:34 > 0:15:38From pig's livers to cow's stomachs, he's got it all!
0:15:38 > 0:15:42Oh, look at those! Sweetbreads, fabulous.
0:15:42 > 0:15:46- No, they're the sweetbreads.- Yeah. - They're the testicles.
0:15:46 > 0:15:48Right, people get confused, don't they?
0:15:48 > 0:15:51They think sweetbreads are your bits and bobs, they're not.
0:15:51 > 0:15:55Everybody always confuses that, every time.
0:15:55 > 0:15:56Is it the thymus, the thyroid gland?
0:15:56 > 0:16:01That is off the thyroid gland, plus off of the heart.
0:16:05 > 0:16:06The rounder type,
0:16:06 > 0:16:11that's the heart bread...whether there's any throat in here...ah.
0:16:11 > 0:16:15- Yeah, yeah.- And the not so good one is the throat bread.- Yeah?
0:16:15 > 0:16:17I've got to admit that they're one of my favourite things to eat.
0:16:17 > 0:16:21One of the nicest things we had, do you remember, there was a chef made us,
0:16:21 > 0:16:25it was sweetbreads and crispy chicken wings, kind of, mixed together in a sauce
0:16:25 > 0:16:29and you had the succulent... cos it's such a succulent piece of meat.
0:16:29 > 0:16:32Oh, yeah, yeah, but people, you tell people what they are...
0:16:32 > 0:16:34and they wouldn't eat them.
0:16:34 > 0:16:39- What's lamb's fries? Oh, fries are your...- Yeah, the b...
0:16:39 > 0:16:43- Yeah, yeah, it's the... - Just, just, what about pluck?
0:16:43 > 0:16:46- Just explain to us what.- Pluck? I'll go and get you one.
0:16:46 > 0:16:49- Oh, that would be brilliant. - Thank you. Absolutely beautiful.
0:16:49 > 0:16:52- Really tasty as well.- Mmm.
0:16:52 > 0:16:55- Good with chilli, aren't they?- Yeah.
0:16:55 > 0:16:59Tell you what they do go really well with as well, that lemongrass.
0:16:59 > 0:17:03Chilli, lemongrass, that sort of vibe. Really, really lovely.
0:17:03 > 0:17:06Or just dip them in egg, flour and breadcrumbs and fry them off.
0:17:06 > 0:17:07Perfect.
0:17:07 > 0:17:08Pluck!
0:17:10 > 0:17:14- So, that's a pluck? - Yeah, that's the pig.
0:17:14 > 0:17:17- This is pig pluck.- This one, yeah. - Yeah, OK.
0:17:17 > 0:17:20Most of the time they cut the tongue off
0:17:20 > 0:17:25cos it's worth a lot more than, like, the cost of the pluck itself,
0:17:25 > 0:17:28but you normally get it with the throat and your heart
0:17:28 > 0:17:32and then the lungs and then your liver.
0:17:32 > 0:17:36- And the liver. - And then...your lamb pluck.- Yes.
0:17:36 > 0:17:41Obviously size difference, with the size of the lamb and the size of a pig.
0:17:41 > 0:17:43Little lamb's heart.
0:17:43 > 0:17:46- So, pluck's really a term, for the whole, kind of, offal.- Yeah
0:17:46 > 0:17:49The word offal literally means off fall,
0:17:49 > 0:17:53the pieces which fall off the carcass when it is butchered
0:17:53 > 0:17:55principally the entrails.
0:17:56 > 0:18:00I know this may not look it, but this IS nice!
0:18:00 > 0:18:04- This stuff is popular. - But it wasn't always trendy.
0:18:04 > 0:18:07Today, even for the adventurous, eating tripe,
0:18:07 > 0:18:10the stomach lining of an animal, is just one step too far.
0:18:11 > 0:18:15The best part has gone now...
0:18:16 > 0:18:20- ..which everybody prefers, is the honeycomb.- Yeah.- Yeah.
0:18:20 > 0:18:23But you'll be lucky to find a bit.
0:18:23 > 0:18:26- See, that in the oven with some milk...- No, not one bit of honeycomb.
0:18:26 > 0:18:28I like the honeycomb because it,
0:18:28 > 0:18:32because you can have pools of vinegar in the honeycomb holes.
0:18:32 > 0:18:33Ohh!
0:18:33 > 0:18:35JASON LAUGHS
0:18:35 > 0:18:39- Jason, do you eat offal yourself? - I eat some of it, yeah, I do.
0:18:39 > 0:18:42You know, liver, I've tried the testicles, I've had the, I love the sweetbreads.
0:18:42 > 0:18:45- Yeah, me too.- I eat them, erm...
0:18:45 > 0:18:48Some of the stuff I haven't tried. I've never had tripe.
0:18:48 > 0:18:52Well, Jason, if we get somebody to prepare it really nicely for you,
0:18:52 > 0:18:53would you give it a go?
0:18:53 > 0:18:56Oh, anything cooked, I'll eat it! Brains, the lot!
0:18:56 > 0:18:58We're not all mouth and no trousers -
0:18:58 > 0:19:02it's time for us and Jason to give tripe a go.
0:19:02 > 0:19:05We've got the chef at Smithfield's Fox and Anchor pub
0:19:05 > 0:19:08to do us his low cost offal dish.
0:19:08 > 0:19:11I said offal not awful!
0:19:11 > 0:19:14So, here we have gypsy eggs with Tucker Brown's black pudding,
0:19:14 > 0:19:16tripe and fried duck egg.
0:19:16 > 0:19:19- I'll try the black pudding. - I'll get the tripe.- Good on you!
0:19:19 > 0:19:23We've never tried gypsy eggs with tripe before,
0:19:23 > 0:19:25but it gets our thumbs up!
0:19:25 > 0:19:28So it's really worth giving those cheaper cuts a go.
0:19:28 > 0:19:32- Yeah, I like black pudding. - Yeah, I'm with you, Jase.
0:19:32 > 0:19:36You know, tripe, I think it's like cow Marmite. You love it or hate it!
0:19:36 > 0:19:41- Oh, I tell you what, though. - That tastes nice, all together. - Well done that man!
0:19:41 > 0:19:44- Put it all together and it's really, you know.- Mmm.
0:19:44 > 0:19:48- That's lovely.- Really good. - Ah, you've left me no tripe!
0:19:50 > 0:19:54Who knows what you'll discover when shopping on a shoestring!
0:19:57 > 0:19:59Just what the doctor ordered!
0:20:01 > 0:20:05At times of hardship, we all need a bit of inspiration.
0:20:05 > 0:20:07There you are, mate.
0:20:07 > 0:20:09Oh, I love him!
0:20:09 > 0:20:11Ever since the dawn of television,
0:20:11 > 0:20:15TV chefs have led the great British public on our culinary journey,
0:20:15 > 0:20:17dispensing advice and keeping our foodie history alive.
0:20:17 > 0:20:22In this programme I'm hoping that we are going to be able to see,
0:20:22 > 0:20:25together, some dishes which can be very economical indeed.
0:20:25 > 0:20:27Your breakfast toast, for instance,
0:20:27 > 0:20:31made on a grill costs three times more than if you use a toaster.
0:20:33 > 0:20:36- Frances Kitchin, great name for a cook, that, Frances!- That's right!
0:20:36 > 0:20:40Has got some marvellous ideas for cheap and inexpensive meals.
0:20:41 > 0:20:45One of the greatest was Keith Floyd, whose love of British fare
0:20:45 > 0:20:50proved we should have pride in the most humble of ingredients.
0:20:51 > 0:20:52Ah, bliss!
0:20:52 > 0:20:54But on occasion, even he has showed us
0:20:54 > 0:20:59how to tighten the purse strings and still eat like royalty.
0:20:59 > 0:21:01Nothing makes you happier than a bit of Floyd.
0:21:01 > 0:21:03First order, five covers...
0:21:03 > 0:21:06- Ey up!- That's not Floyd?
0:21:06 > 0:21:08No, that's Gary Rhodes before he was famous!
0:21:08 > 0:21:14Gary was just recently a finalist in a very important gastronomic competition
0:21:14 > 0:21:16and it had a French name.
0:21:16 > 0:21:18I think that's appalling for a British cook.
0:21:18 > 0:21:21You know, when are we going to get a grip of ourselves?
0:21:21 > 0:21:26Why do we have to be called the Meilleur Ouvrier Gastronomique de Grande Bretagne
0:21:26 > 0:21:29when we could be called a really good British cook?!
0:21:29 > 0:21:32That'll be when he was head chef at The Castle Hotel, Taunton.
0:21:32 > 0:21:35Anyway, Richard, watch the man, he's the business.
0:21:35 > 0:21:38Right, well, I'm actually going to do is just quickly prep this up.
0:21:38 > 0:21:41I take off all the fat from the actual oxtail itself...
0:21:41 > 0:21:45Imagine, Gary Rhodes was a guest on Floyd On Britain!
0:21:45 > 0:21:48- Hee-hee, times have changed, haven't they?- Aye.
0:21:48 > 0:21:50Obviously retain all that fat
0:21:50 > 0:21:54cos I'm a great believer of putting as much of the flavour into everything as we can...
0:21:54 > 0:21:57- Oxtail, that's always a favourite, isn't it?- Love it.
0:21:57 > 0:22:02- You know, recession times, oxtail's still cheap.- Yeah, it is, it is.
0:22:02 > 0:22:05And The Castle hotel was really posh.
0:22:05 > 0:22:09See, even they were cooking with cheaper off cuts like oxtail.
0:22:09 > 0:22:12Going to brown those off, almost like roasting them on top of the stove.
0:22:12 > 0:22:14Get a nice good colour off those.
0:22:14 > 0:22:17Seal all the flavour in and as I was saying, using that oxtail fat,
0:22:17 > 0:22:20keep as much flavour in there as possible.
0:22:20 > 0:22:22- So we just let those turn in there for a couple of seconds.- All right.
0:22:22 > 0:22:24He's going like a train!
0:22:25 > 0:22:29What we need is some mirepoix of vegetables.
0:22:29 > 0:22:31It's great, he's pushing Floyd on, like,
0:22:31 > 0:22:35- "Keith, get on with it man, will ya?!"- Yeah, yeah!
0:22:35 > 0:22:38Right, so we'll just quickly turn these in the pan.
0:22:38 > 0:22:43Turn them over, getting a nice bit of brown colour onto these,
0:22:43 > 0:22:45sealing all that flavour inside...
0:22:45 > 0:22:48Oxtail's not only cheaper to buy, over the years it's become
0:22:48 > 0:22:51a cherished British specialty, hasn't it?
0:22:51 > 0:22:55Now, the important thing is here, as the man is saying,
0:22:55 > 0:22:58when we cook our vegetables...
0:22:58 > 0:23:00Sorry, Richard, were you asleep for a second?
0:23:00 > 0:23:02The point is here, when we cook our vegetables,
0:23:02 > 0:23:06we are going to cook them in the oxtail fat.
0:23:06 > 0:23:07That's very important.
0:23:07 > 0:23:11At the same time, Gary's making a point, for those of you who are cholesterol conscious,
0:23:11 > 0:23:14that the fat is going to be drained away from the meat itself,
0:23:14 > 0:23:17so the fat does not go into the ultimate sauce,
0:23:17 > 0:23:21that's very important, but the fat is used for enhancing the flavours.
0:23:21 > 0:23:25I wonder how many shirts Floyd got through? You know what I mean?
0:23:25 > 0:23:27Cos that pan will be spitting like a good 'un!
0:23:27 > 0:23:30Now, if we could just take a little bit of white wine.
0:23:30 > 0:23:34Oh, right, and this is called rinsing out the pan with white wine,
0:23:34 > 0:23:37or as we say, deglacer la poele.
0:23:37 > 0:23:39Just a touch there.
0:23:39 > 0:23:41Building off the base.
0:23:43 > 0:23:46Now, this makes sure, in our economical way,
0:23:46 > 0:23:49we are not losing one smidgen of flavour.
0:23:49 > 0:23:54We've had the fat, we've had the wine to make sure it comes out of it, it's all there.
0:23:54 > 0:23:56It's economic and it's delicious...
0:23:56 > 0:23:58See even if this dish is cheap,
0:23:58 > 0:24:04the chefs at one of Britain's top restaurants are not wasting a drop of the strong oxtail flavour!
0:24:05 > 0:24:09Can you just see him there? I mean, on bass guitar, laying it down?
0:24:09 > 0:24:10I mean, it's like that, isn't it?
0:24:10 > 0:24:12THEY LAUGH
0:24:12 > 0:24:18He's so posh, sometimes, Floyd, isn't he? "Laying it down, just like that."
0:24:18 > 0:24:20Here we have typical British cooking.
0:24:20 > 0:24:23Very rustic on the plate, full of colour
0:24:23 > 0:24:25and a lovely shine to the sauce.
0:24:27 > 0:24:31Braised oxtail, what a Classic British dish born out of hard times.
0:24:32 > 0:24:38And here I hope we have Britain's signature dish, braised oxtail.
0:24:38 > 0:24:40Absolutely brilliant. Richard, sniff into that.
0:24:40 > 0:24:42If only the camera could sniff!
0:24:42 > 0:24:45Oh, boy, it smells so good, but I tell you what.
0:24:45 > 0:24:48You know, if food was paintings, this wouldn't be a Van Gogh,
0:24:48 > 0:24:52I mean, he encapsulated the spirit of Provence, this would be a, what,
0:24:52 > 0:24:54a Joshua Reynolds, wouldn't it?
0:24:54 > 0:24:56Difficult to find, a bit in the attic,
0:24:56 > 0:24:59absolutely brilliant and truly British.
0:24:59 > 0:25:01- Whey, what a sum up that was!- I know!
0:25:03 > 0:25:06Classic dishes in brassic times.
0:25:07 > 0:25:08When the going gets tough,
0:25:08 > 0:25:13us Brits have been forced to learn how to keep taste and save on waste.
0:25:13 > 0:25:16We've also had to pull together.
0:25:16 > 0:25:19Our next stop is deep in the heart of the Great British countryside -
0:25:19 > 0:25:21Salisbury, to be exact.
0:25:25 > 0:25:28For many of us, our first experience of food charity
0:25:28 > 0:25:30was the harvest food festival at school,
0:25:30 > 0:25:32when at the last minute we'd pester our parents
0:25:32 > 0:25:35to grab something out of the cupboard for us to bring in.
0:25:36 > 0:25:41At times, this must have left many a teacher scratching their head
0:25:41 > 0:25:44on how to cobble together food parcels using, well...
0:25:44 > 0:25:46just the coffee flavoured chocolates from selection boxes
0:25:46 > 0:25:48and bags of orange lentils.
0:25:48 > 0:25:53But there's one charity which has managed to get this down to a fine art and that is the Food Bank.
0:25:53 > 0:25:57The Trussell Trust opened their first one in 2000
0:25:57 > 0:26:01and it has been rapidly expanding ever since.
0:26:01 > 0:26:04And it's all down to donations from the community.
0:26:04 > 0:26:07Often it's from individuals in the first place, but it might come just from them,
0:26:07 > 0:26:11or it might be a member of a church perhaps, or a rotary club,
0:26:11 > 0:26:15or a school and they'll put it together and then bring it up to us.
0:26:17 > 0:26:20All year round, people like Mark and his team
0:26:20 > 0:26:23manage to distribute carefully thought out food boxes
0:26:23 > 0:26:27containing enough ingredients to provide several meals
0:26:27 > 0:26:28for individuals and families in need.
0:26:28 > 0:26:32When we first started, we realised that as well as giving people food,
0:26:32 > 0:26:35it was much better to give them a balance of nutritions.
0:26:35 > 0:26:40So, in every box we pack has three proper meals for three days in it
0:26:40 > 0:26:42and it's all nutritionally balanced.
0:26:44 > 0:26:48By way of a big thank you and to raise more funds for the charity,
0:26:48 > 0:26:52the Salisbury Food Bank is putting on a slap-up do.
0:26:52 > 0:26:56And they've asked local caterer, Karen Dean, to prepare the meal,
0:26:56 > 0:27:02on the condition that the dessert is made using only ingredients that come in one of their boxes
0:27:02 > 0:27:04and that means products with a long shelf life.
0:27:04 > 0:27:09It was an absolute nightmare when they said it had to come from the box
0:27:09 > 0:27:13and I said, "Well, there's no eggs, no fresh milk, I mean, OK, we'll use powdered milk,
0:27:13 > 0:27:17"but then I've actually got nothing to hold it together and set it."
0:27:17 > 0:27:19We just grabbed some ingredients this morning
0:27:19 > 0:27:22and I've got this idea in my head and I'm just hoping it turns out right.
0:27:25 > 0:27:27From the box she's using chocolate...
0:27:27 > 0:27:30That's melting nicely now.
0:27:30 > 0:27:32..cereal, biscuits
0:27:32 > 0:27:37and a classic ingredient often relegated to the back of the larder.
0:27:37 > 0:27:39Luckily enough, they do get condensed milk,
0:27:39 > 0:27:43which I boiled up to make a toffee sauce.
0:27:43 > 0:27:46All you do is bung the sealed tin in boiling water.
0:27:46 > 0:27:49It does take two to three hours but it's worth it.
0:27:49 > 0:27:51Aye, an old trick that really works
0:27:51 > 0:27:54and if you don't open the tin it doesn't affect the shelf life.
0:27:54 > 0:27:57Once that's cooled down slightly,
0:27:57 > 0:28:00we're going to spoon a nice gooey mixture of toffee mixture in the middle,
0:28:00 > 0:28:07followed by a mixture of biscuits, snack bars, melted chocolate and chopped chocolate.
0:28:07 > 0:28:10Then hopefully, fingers crossed,
0:28:10 > 0:28:13that it will all turn out all right on the night!
0:28:13 > 0:28:15Things need to be just right
0:28:15 > 0:28:18because the party is an important fundraising event.
0:28:18 > 0:28:22The work the organisation does is vital.
0:28:27 > 0:28:31Although food banks are a relatively modern phenomenon,
0:28:31 > 0:28:33dating back to the late '60s,
0:28:33 > 0:28:38the history of charitable food giving goes back a long way in Britain.
0:28:38 > 0:28:41The word dole dates back to the mid 14th century
0:28:41 > 0:28:44when the monasteries would dole out food once a month.
0:28:50 > 0:28:55And soup kitchens have been providing nourishment to the poor and hungry around the world
0:28:55 > 0:28:57since at least the 18th century.
0:28:57 > 0:29:01They were born out of the work of the famous inventor, Count Rumford,
0:29:01 > 0:29:04who set to create a low-cost diet for soldiers
0:29:04 > 0:29:08and found that the cheapest, most nourishing food was soup.
0:29:08 > 0:29:16The idea would catch on and in London as many as 60,000 people were fed daily from soup kitchens.
0:29:16 > 0:29:18And they've been feeding people ever since.
0:29:18 > 0:29:23Today food banks are being used more than ever.
0:29:23 > 0:29:26With current food price inflation running at around five per cent,
0:29:26 > 0:29:28many families are struggling to feed themselves
0:29:28 > 0:29:33and the Trussell Trust is having to open a new food bank every week.
0:29:39 > 0:29:41Now it's time to celebrate all their hard work
0:29:41 > 0:29:45and the event will be rounded off with Karen's dessert creation.
0:29:45 > 0:29:49Hopefully all will be revealed in a minute! Oh, that's great!
0:29:49 > 0:29:53Ooh, you can see the toffee is oozing out the side, there.
0:29:53 > 0:29:56People love chocolate, toffee, biscuits.
0:29:56 > 0:29:59Yeah, it's got everything that people love
0:29:59 > 0:30:02and a bit of fruit salad round the side will take away the guilt!
0:30:04 > 0:30:09It looks a tad on the solid side, but I bet it's ever so tasty!
0:30:09 > 0:30:12Absolutely scrumptious!
0:30:12 > 0:30:16But can a pud made mostly of biscuits, tins and breakfast cereal
0:30:16 > 0:30:21possibly taste good enough for a celebration dinner?
0:30:21 > 0:30:23It's the moment of truth.
0:30:23 > 0:30:24It's brilliant!
0:30:24 > 0:30:28I love the textures, I love the textures with the fresh fruit
0:30:28 > 0:30:31and then the really, really crunchy toffee. Really nice.
0:30:33 > 0:30:35- Result!- Nice one.
0:30:35 > 0:30:39'Yeah, it's always a relief and it's always nice to hear.'
0:30:39 > 0:30:42The staff have all told me that, yeah, they've all enjoyed the meal.
0:30:47 > 0:30:48But enough of the sweet stuff.
0:30:48 > 0:30:53So, from something tasty for nowt to something hearty with clout.
0:30:53 > 0:30:57We want to give you our Best of British recipe
0:30:57 > 0:31:00- SCOTTISH ACCENT: - born out of hard times!
0:31:04 > 0:31:06DAVID MIMICS BAGPIPES
0:31:11 > 0:31:13- SCOTTISH:- I'll just put me pipes awa'.
0:31:13 > 0:31:16Do you know what we're doing? I'll give you one guess.
0:31:16 > 0:31:19- No, you're wrong, Scotch broth. - Aye, it wasn't Welsh Cakes!
0:31:19 > 0:31:22No, it wasn't. Just, bagpipes, you see?
0:31:22 > 0:31:24- It's Hairy Biker's Scotch Broth. - Oh, it is!
0:31:24 > 0:31:27- It's a bit of a belter, there's nowt frugal about this!- Oh, no.
0:31:27 > 0:31:30I mean, I know that we're in times of recession,
0:31:30 > 0:31:32but half a shoulder of lamb.
0:31:32 > 0:31:34Couple of quid...well.
0:31:34 > 0:31:38You know what they say about a main meal soup, a big soup,
0:31:38 > 0:31:40- this one's a whopper.- It is.
0:31:40 > 0:31:42It's a lovely thing.
0:31:42 > 0:31:47Neeps, of course, turnips, tatties, you know, bay leaves.
0:31:47 > 0:31:49I mean, it's lovely.
0:31:49 > 0:31:53We've got veggies, we've got barley, it's going to be lovely
0:31:53 > 0:31:56and you have it as a main meal, with all the meat in the middle
0:31:56 > 0:31:59and then all the loveliness around it, it's going to be great.
0:31:59 > 0:32:01We're going to show you how to build a broth.
0:32:01 > 0:32:04You start with a very large pan.
0:32:04 > 0:32:07- SCOTTISH ACCENT:- That's the broth pan from the bothy.
0:32:09 > 0:32:12And then you put the shoulder...
0:32:12 > 0:32:16- SCOTTISH ACCENT:- Dr Findlay, you'll never bring that back to life again.
0:32:16 > 0:32:17I will, Dr Snoddy.
0:32:17 > 0:32:21But, do you know what, the Scots are the greatest soup eaters per capita on the planet.
0:32:21 > 0:32:23Scots are huge on soup.
0:32:23 > 0:32:25I mean, in times of recession,
0:32:25 > 0:32:30a Scots person can make soup out of a pint of water from the burn and a piece of gristle.
0:32:30 > 0:32:35- They're inventive, the Scots, around soup.- Oh, aye.
0:32:35 > 0:32:36Lamb goes in...
0:32:37 > 0:32:39..top up with stock.
0:32:40 > 0:32:45OK, so we bring that to a simmer and then skim off any of the scum
0:32:45 > 0:32:48and you will see a little bit, so just take it off.
0:32:48 > 0:32:51And then we add a couple of onions, a couple of bay leaves
0:32:51 > 0:32:55and a sprig of thyme and then we simmer that for an hour.
0:32:55 > 0:33:00- These are the building blocks of a truly enormous soup!- Yeah.
0:33:00 > 0:33:03A soup of gothic proportions!
0:33:03 > 0:33:08This...you know how it gets dark in Scotland? Early.
0:33:08 > 0:33:12Well, it gets dark early everywhere in the UK now.
0:33:12 > 0:33:14This is sunshine in a pan, this.
0:33:14 > 0:33:17# "Let The Sunshine In" by The 5th Dimension
0:33:19 > 0:33:22And that's just what we need in harsh times, some sunshine.
0:33:24 > 0:33:29First though, we need to peel our turnips, and chop up our onions.
0:33:29 > 0:33:33I find they help get the LITERARY juices flowing.
0:33:33 > 0:33:36The first reference that we have for Scotch broth was
0:33:36 > 0:33:40written by a certain Mrs Cleland in 1755, when she writes
0:33:40 > 0:33:46of a broth she made, with vegetables, pulses and chicken.
0:33:46 > 0:33:49- Wasn't beef or lamb, but chicken or a cock.- Oh.
0:33:49 > 0:33:51And that she rendered down to make a Scotch broth
0:33:51 > 0:33:54and that, really, was the beginning of it.
0:33:54 > 0:33:57You're not telling me, though, that before then, you know,
0:33:57 > 0:34:01the lads up in the islands weren't cooking something, you know.
0:34:01 > 0:34:04Well, let's face it, the Scotch broth was a one-pot wonder,
0:34:04 > 0:34:08you put whatever meat products you had to make a stock, flavour and protein,
0:34:08 > 0:34:09you put pulses and dried goods,
0:34:09 > 0:34:13which you would have preserved, like barley for the winter,
0:34:13 > 0:34:16that's your carbohydrate, any bit of veg you had,
0:34:16 > 0:34:19be it carrots, neeps or tatties, you put it in a broth.
0:34:19 > 0:34:23But, you know, there's so many, so many recipes for a Scotch broth,
0:34:23 > 0:34:27which I think is why we've gone the extra mile and done it with half a shoulder of lamb
0:34:27 > 0:34:28and tried to make it as a main meal
0:34:28 > 0:34:32and you'll see when it's served, you'll want for nothing else.
0:34:32 > 0:34:35I mean, a marriage of lamb and barley, it's here, it works.
0:34:35 > 0:34:39It does work and that's the great thing about recession food
0:34:39 > 0:34:42and times, when times were hard soup became very important
0:34:42 > 0:34:46because, literally, it was whatever you had
0:34:46 > 0:34:50and it was cheap and it was as nourishing as you could make it.
0:34:50 > 0:34:53- Time for a skim?- Yeah, go on.
0:34:53 > 0:34:55Been doing that for years, haven't we?
0:34:55 > 0:35:00- Skimming!- Skimming through life! - Yes, the skaters of life.
0:35:00 > 0:35:04Now, this scum will rise every now and again on you broth,
0:35:04 > 0:35:07so periodically during the process,
0:35:07 > 0:35:09don't be shy, just go and have a skim.
0:35:11 > 0:35:15This has no culinary use, value, or taste whatsoever.
0:35:18 > 0:35:20Right, let's start building.
0:35:22 > 0:35:26First in, a couple of hearty onions, chopped in a rustic fashion.
0:35:26 > 0:35:29Not too rustic cos this isn't going to be pureed, this soup,
0:35:29 > 0:35:32what you see it what you are going get on your plate
0:35:32 > 0:35:35and this is all about building up the broth part of it.
0:35:35 > 0:35:38And then we add the thyme...
0:35:38 > 0:35:39and a couple of bay.
0:35:41 > 0:35:43We put it back...
0:35:43 > 0:35:45and we leave it for an hour.
0:35:45 > 0:35:50This gives us time to chop some turnips, some carrot,
0:35:50 > 0:35:53some potatoes and a couple of sticks of celery.
0:35:53 > 0:35:56And if you want to get ahead, cabbage.
0:35:56 > 0:35:59But that doesn't come in for AGES.
0:36:01 > 0:36:06Chop your celery, turnip, carrots and tatties into even cubes.
0:36:07 > 0:36:09- How you doing?- I'm all right.
0:36:09 > 0:36:11I'm done, me potatoes are soaking, celery's chopped,
0:36:11 > 0:36:13you've done your neeps.
0:36:13 > 0:36:17But you know, one of the best literary references to Scotch broth
0:36:17 > 0:36:20is in Boswell's biography of Dr Johnson
0:36:20 > 0:36:23and Dr Johnson went up to Scotland,
0:36:23 > 0:36:26exploring where Boswell come from and...
0:36:28 > 0:36:31One dark and stormy night...
0:36:31 > 0:36:34There we are, look at the two bon viveurs going out round Edinburgh.
0:36:34 > 0:36:37- Look like us, them! - They do, don't they? The bellies!
0:36:40 > 0:36:43Dr Johnson was at Boswell's for supper,
0:36:43 > 0:36:47At dinner, Dr Johnson ate several platefuls of Scotch broth
0:36:47 > 0:36:50with barley and peas in it,
0:36:50 > 0:36:52"Oh, you seem very fond of the dish,"
0:36:52 > 0:36:57"I said, "You never ate it before?" Johnson said, "Oh, no, sir,
0:36:57 > 0:37:00"but I don't care how soon I eat it again!"
0:37:00 > 0:37:03He loved it and we've been loving it ever since.
0:37:03 > 0:37:04Oh, it's great, isn't it?
0:37:04 > 0:37:10It is, it's a great British...broth the Scotch broth.
0:37:10 > 0:37:15Yeah, but I think that's the secret, it's a broth and not a soup.
0:37:15 > 0:37:17To me, a broth starts with a good stock.
0:37:17 > 0:37:20It starts with the meat juices, or indeed a vegetable broth,
0:37:20 > 0:37:22the flavour of the veg.
0:37:22 > 0:37:24You start with the flavours, which we've got in there,
0:37:24 > 0:37:29we're slowly building them up to make a really hum-dinging Scotch broth.
0:37:29 > 0:37:30Well, it's a main meal, isn't it?
0:37:30 > 0:37:33- Well, this one is, it's got half a shoulder of lamb in it!- Perfect.
0:37:33 > 0:37:35Aye.
0:37:35 > 0:37:38You've heard of big soups, this one's gigantic!
0:37:39 > 0:37:42Throw in your cubes of celery, carrots and turnip
0:37:42 > 0:37:48While that cooks, put 75 grams of pearl barley in to soak.
0:37:48 > 0:37:51So, if you could be Scottish, who would you like to be?
0:37:53 > 0:37:57- Brian Robinson from Thin Lizzy.- Yeah? Still going, isn't he?
0:37:57 > 0:37:59DAVID MAKES GUITAR NOISES
0:38:04 > 0:38:09Ahhh, if only, hey-ho! Right, back to our rock'n'roll broth.
0:38:09 > 0:38:13- Are we off?- Well, the veg is done. - Oh, lush.
0:38:13 > 0:38:14Time for stage two.
0:38:15 > 0:38:18Add your tatties...
0:38:18 > 0:38:19barley...
0:38:19 > 0:38:21season...
0:38:21 > 0:38:23a lot...
0:38:23 > 0:38:25and stir...
0:38:26 > 0:38:28and taste.
0:38:30 > 0:38:33- For me it's the barley that's the winner.- Oh, I like the meat.
0:38:33 > 0:38:36- I love it!- I'm quite partial to the carrots too.- Yeah.
0:38:36 > 0:38:38It's a one-pot wonder!
0:38:38 > 0:38:41Now, that need to simmer away for another half hour.
0:38:41 > 0:38:45Now, leave the top off it at this point and let it go.
0:38:46 > 0:38:48That allows us time to prepare our humble cabbage
0:38:48 > 0:38:51into nice bite sized pieces.
0:38:51 > 0:38:53Let's have a look! Oh, look at that.
0:38:53 > 0:38:56The barley's cooked, it's swollen and plump.
0:38:56 > 0:39:01The meat's shrunk back off the bone, in fact, it's shrunk an awful lot,
0:39:01 > 0:39:04- but do you know where that lamb's gone?- Hmm!- Mm!
0:39:04 > 0:39:06Into the broth.
0:39:07 > 0:39:10And into the broth now goes our CABBARGE,
0:39:10 > 0:39:13that's posh for cabbage.
0:39:13 > 0:39:16But there's really nothing posh about this broth,
0:39:16 > 0:39:20it's simply the best of British home fare in a pan.
0:39:20 > 0:39:23Just stir that in and in about 15 minutes you've got
0:39:23 > 0:39:26what is probably the world's best Scotch broth.
0:39:26 > 0:39:28Now...
0:39:31 > 0:39:34- Shall we put the lid back on? - I think so, for this, yeah.- Yeah.
0:39:34 > 0:39:38Cos the barley's cooked, we don't want it to reduce any more.
0:39:38 > 0:39:44Aye, we'll just go and read a bit of Rabbie Burns, I think, to get into the mood.
0:39:44 > 0:39:47SCOTTISH ACCENT: On yonder hill there stood a cow
0:39:47 > 0:39:51It's not there now It must have shifted.
0:39:51 > 0:39:54- That was beautiful.- Thanks, mate.
0:39:55 > 0:39:57You know, the word broth
0:39:57 > 0:40:01is derived from the old English term for brewing and boiling.
0:40:01 > 0:40:05The only thing you need in abundance for this meal is time
0:40:05 > 0:40:08and I can tell you, it's well worth the wait!
0:40:10 > 0:40:12Wahey!
0:40:12 > 0:40:14DAVID SINGS IN SCOTS
0:40:18 > 0:40:22That's it, the ode to the broth.
0:40:22 > 0:40:24- It's done!- Let's snack!
0:40:28 > 0:40:32Now, this is a broth that calls for parsley sprinkles.
0:40:32 > 0:40:36You know those, you know that Scotch broth you get with teeny weenie pieces of lamb?
0:40:36 > 0:40:37Not this one!
0:40:40 > 0:40:43- That's dropping apart! - Absolutely beautiful.
0:40:43 > 0:40:46I think this should be very fine, the parsley, shouldn't it?
0:40:46 > 0:40:48That's the lamb over there.
0:40:50 > 0:40:51Look at the grain of that meat.
0:40:51 > 0:40:56All open and full of flavour, oh, David, it's just pulling apart.
0:40:56 > 0:40:59That's what you want. It's almost like Peking duck, isn't it?
0:40:59 > 0:41:02Absolutely beautiful.
0:41:02 > 0:41:04You know, Kingy, you laugh at me with my parsley garnish,
0:41:04 > 0:41:07but on a dish like this it's right.
0:41:07 > 0:41:10It's fine, it's green, it's like frog's dandruff!
0:41:10 > 0:41:12Ha, yeah!
0:41:12 > 0:41:17Look at this. Now, that's the shoulder blade, look...
0:41:17 > 0:41:19and it just, literally...
0:41:19 > 0:41:22You know when it's cooked cos it should just fall apart like that.
0:41:22 > 0:41:27This is kind of like the Arnold Schwarzenegger of Scotch broth, isn't it? No more!
0:41:27 > 0:41:28No, it's lovely, man.
0:41:30 > 0:41:31Do you know, he's not wrong!
0:41:34 > 0:41:36Cor, it's hearty!
0:41:37 > 0:41:40We just pour that...over the lamb.
0:41:41 > 0:41:44And just so you know there's going to be a surprise,
0:41:44 > 0:41:48on the top, we're going to put a little bit of lamb, on there.
0:41:51 > 0:41:52And lastly...
0:41:54 > 0:41:55Right.
0:42:01 > 0:42:05You know, Si, that's a spectacular looking plate of food.
0:42:05 > 0:42:06It certainly is.
0:42:06 > 0:42:09Now, in times of recession it just goes to show
0:42:09 > 0:42:12you really can do something special to cheer yourself up.
0:42:12 > 0:42:13That hasn't cost much.
0:42:13 > 0:42:15Half a shoulder of lamb was the main expense,
0:42:15 > 0:42:20but there's enough there to feed at least six people with a main meal.
0:42:20 > 0:42:24And just because it's cheap, doesn't mean to say it isn't tasty.
0:42:25 > 0:42:27Mmm, bit like us!
0:42:33 > 0:42:34- Oh, that's fantastic.- Ah!
0:42:35 > 0:42:38The Scots call this broth their very own pot au feu,
0:42:38 > 0:42:41or you could say pot luck,
0:42:41 > 0:42:43as you really can substitute the lamb with chicken or beef
0:42:43 > 0:42:48and the veg with whatever you've got left in the cupboard or fridge.
0:42:48 > 0:42:52It really is a recipe built for the recession.
0:42:54 > 0:42:57From being more adventurous with offal,
0:42:57 > 0:42:59and allowing classic recipes to thrive...
0:42:59 > 0:43:02From charity starting at home
0:43:02 > 0:43:06and getting down to basics on how to survive...
0:43:06 > 0:43:08British food culture may be fancy at times,
0:43:08 > 0:43:10but when our backs are against the wall,
0:43:10 > 0:43:14it's the honest, simple stuff that truly is the best.
0:43:14 > 0:43:16And by heck it tastes good!
0:43:16 > 0:43:17Visit:
0:43:21 > 0:43:25to discover some amazing facts about the history of food.
0:43:25 > 0:43:28And to find out how to cook up the recipes in today's show.
0:43:47 > 0:43:50Subtitles by Red Bee Media Ltd
0:43:50 > 0:43:53E-mail subtitling@bbc.co.uk