0:00:02 > 0:00:05We believe Britain has the best food in the world.
0:00:07 > 0:00:11Our glorious country boasts some fantastic ingredients.
0:00:11 > 0:00:12Start eating it, will ya?
0:00:14 > 0:00:16It's home to some amazing producers.
0:00:16 > 0:00:19- My goodness gracious. That is epic. - Isn't it?
0:00:21 > 0:00:22And innovative chefs.
0:00:24 > 0:00:27But our islands also have a fascinating food history.
0:00:27 > 0:00:33The fish and chip shops of South Wales are running out of chips.
0:00:34 > 0:00:35- BOTH:- Yes!
0:00:35 > 0:00:36And in this series,
0:00:36 > 0:00:40we're uncovering revealing stories of our rich culinary past.
0:00:41 > 0:00:44Now there is food history on a plate.
0:00:44 > 0:00:47As well as meeting our nation's food heroes
0:00:47 > 0:00:49who are keeping this heritage alive.
0:00:49 > 0:00:51Best have them enjoying themselves.
0:00:51 > 0:00:55It's a short life. Let's make it a happy one like they always have had.
0:00:56 > 0:00:59And of course we'll be cooking up a load of dishes that
0:00:59 > 0:01:01reveal our foodie evolution.
0:01:03 > 0:01:07Spring, summer, autumn, or winter. It's brilliant.
0:01:08 > 0:01:10- Quite simply... - BOTH:- The best of British.
0:01:32 > 0:01:37Wow, what a view. And, look at that, mate, it's a food market paradise.
0:01:37 > 0:01:39Yeah, and today we have a huge variety of markets
0:01:39 > 0:01:43to buy our food from. From supermarkets to internet shopping.
0:01:43 > 0:01:44We've got butchers and bakers.
0:01:44 > 0:01:46Cheese shops and farmers' markets galore.
0:01:46 > 0:01:48Grow your own, pick your own.
0:01:48 > 0:01:50The list is almost as diverse as the foods we eat.
0:01:50 > 0:01:54And that's why the show today is dedicated to celebrating
0:01:54 > 0:01:58the great British market and the role it played
0:01:58 > 0:02:00on affecting the way we eat.
0:02:00 > 0:02:02Come on, mate, let's go shopping.
0:02:07 > 0:02:10The moment our nation started evolving into the
0:02:10 > 0:02:15industrialised urbanised giant it now is was the moment when we became
0:02:15 > 0:02:19a country that had to buy rather than barter or grow what we ate.
0:02:20 > 0:02:23Now the choices of what we can purchase in our food stores
0:02:23 > 0:02:25has never been wider.
0:02:27 > 0:02:29This has broadened our diets
0:02:29 > 0:02:32and diversified our tastes more than was ever thought possible.
0:02:33 > 0:02:38- My goodness gracious. - I know.- That is epic.- Isn't it?
0:02:38 > 0:02:42So perhaps it's more than about time that we doff our caps in the
0:02:42 > 0:02:46direction of the very retailers that make working with food such
0:02:46 > 0:02:49a varied and enjoyable experience.
0:02:50 > 0:02:53Ladies and gents, now open for business,
0:02:53 > 0:02:57the Hairy Bikers' Best of British Markets.
0:03:03 > 0:03:07This mediaeval town of Ludlow is renowned for a prestigious
0:03:07 > 0:03:11food festival that has its roots in the farmers' markets that have
0:03:11 > 0:03:13been revived in recent decades.
0:03:13 > 0:03:16And we've come for a bit of a sneak preview before it gets ram-pam
0:03:16 > 0:03:21- jam-pam packed with...- Ooh! - ..floods of hungry foodies.
0:03:25 > 0:03:27It might seem busy today
0:03:27 > 0:03:32but a mere 500 people attended the first festival back in 1995.
0:03:33 > 0:03:37But it's grown enormously and now up to 20,000 people are said to
0:03:37 > 0:03:41visit one of the ultimate markets for dedicated foodies.
0:03:41 > 0:03:46The very best of food producers in one place at one time.
0:03:46 > 0:03:49When you shop at markets like this, you're guaranteed to meet
0:03:49 > 0:03:52producers with real passion and expertise in their field.
0:03:52 > 0:03:57The Swift family was one of the first exhibitors ever involved here.
0:03:57 > 0:03:59- Morning, Rob.- Nice to meet you.
0:03:59 > 0:04:03Have you ever seen such a dazzling display of bread?
0:04:03 > 0:04:08- A plethora of yeasty gorgeousness. - If you can make it into a bread, you've done it, haven't you?
0:04:08 > 0:04:11Rob, in your experience, how much do you think Ludlow has
0:04:11 > 0:04:13changed as a festival and as a town for food?
0:04:13 > 0:04:16The festival's been running for about 17 years
0:04:16 > 0:04:19and it was just very local businesses that were getting involved
0:04:19 > 0:04:22and it's grown very steadily over time.
0:04:22 > 0:04:24Now it really does take in the whole town.
0:04:24 > 0:04:27You wouldn't have a festival or a farmers' market like this
0:04:27 > 0:04:30if it wasn't for the excellence and the variety of the product.
0:04:30 > 0:04:34And that is what makes people come from far and wide to have
0:04:34 > 0:04:38a day out, to buy the food, to experience it and get a few ideas.
0:04:38 > 0:04:39Absolutely. I couldn't agree more.
0:04:39 > 0:04:42The town feeds the festival, the festival feeds the town,
0:04:42 > 0:04:44so it works well.
0:04:44 > 0:04:47I mean, this is fig bread. That'd be wonderful with cheese.
0:04:47 > 0:04:49Spelt and honey, again. Fantastic with cheese.
0:04:49 > 0:04:52Pesto and walnut whirls. You don't get this in France, do you?
0:04:52 > 0:04:53No, you don't!
0:04:53 > 0:04:58- Have you ever tasted chilli, lime and coriander bread before?- No.
0:05:00 > 0:05:04- Could you imagine a smoked duck sandwich in that?- Fantastic.
0:05:06 > 0:05:08There are a few more things
0:05:08 > 0:05:12I could imagine a morsel of smoked duck with here, eh, Kingy?
0:05:12 > 0:05:14It's a foodie paradise.
0:05:14 > 0:05:16But as well as tasting,
0:05:16 > 0:05:19it's interesting to find out the human story behind the produce.
0:05:19 > 0:05:23How did you arrive at making what looks like the most fantastic
0:05:23 > 0:05:26- cheese?- Well, I love goats.
0:05:26 > 0:05:30I had a couple of pedigree goats. I started to make cheese
0:05:30 > 0:05:33and people couldn't stop buying it. Then it just expanded.
0:05:33 > 0:05:37And we come here every year and most years we sell out.
0:05:37 > 0:05:40- So, you started off with two goats? - Yes.
0:05:40 > 0:05:43- How many goats do you have now? - Too many!
0:05:44 > 0:05:47- Nearly 100.- Ah!- Oh.
0:05:47 > 0:05:50- You've got everything here. - It's great.
0:05:50 > 0:05:53- My goodness gracious. - I know.- That is epic.- Isn't it?
0:05:53 > 0:05:58That one's Dutch Mistress and this one's Capra Nouveau.
0:05:58 > 0:06:01And that one just won three gold stars at the Great Taste Awards.
0:06:01 > 0:06:04Back of the net! Get in.
0:06:04 > 0:06:09This is the Pablo Cabrito, an ash mold-ripened log.
0:06:09 > 0:06:12- AFFECTED ACCENT:- Oh, an ash mold-ripened log.
0:06:12 > 0:06:14There's nothing better.
0:06:14 > 0:06:16- You make it sound so attractive. - I know!
0:06:16 > 0:06:18As logs go, that's a good'n.
0:06:18 > 0:06:22- You'd be nothing without ash. - I wouldn't.
0:06:22 > 0:06:24And we haven't even had a drink yet.
0:06:24 > 0:06:26God knows what happens when you have.
0:06:26 > 0:06:28There's plenty of people over there can fix that one.
0:06:28 > 0:06:31It's good, isn't it? You can get everything in here.
0:06:34 > 0:06:38But we said we wanted a drink and I know just where to get one.
0:06:38 > 0:06:42Our old mate Ralph's been making cider in the traditional way using
0:06:42 > 0:06:44authentic equipment for years.
0:06:46 > 0:06:49And the wonderful thing about going to festivals like this is
0:06:49 > 0:06:51you can see these age-old techniques
0:06:51 > 0:06:55and meet the skilled people who make the product face-to-face.
0:06:57 > 0:07:01Here he's making this year's batch of Festival Perry.
0:07:01 > 0:07:04Or, as many people know it, pear cider.
0:07:04 > 0:07:06Perry's a drink that has actually been
0:07:06 > 0:07:08common in Britain for centuries.
0:07:08 > 0:07:11Calling it pear cider might have helped
0:07:11 > 0:07:13revive its fortunes in recent years
0:07:13 > 0:07:15but artisan perry producers like Ralph
0:07:15 > 0:07:19like to turn back time to reconnect us with our food heritage.
0:07:19 > 0:07:23And festivals like Ludlow are the perfect place to do it.
0:07:23 > 0:07:27Though I imagine if we want a drop, Ralph will make us graft for it.
0:07:27 > 0:07:30- How do, Ralph?- How are you? - All right.
0:07:30 > 0:07:33Last time we saw you, it was at another festival at Hereford,
0:07:33 > 0:07:35- wasn't it?- That's right.- You're doing well, mate.
0:07:35 > 0:07:38- Look at that.- I know. You boys want to have a go now?- Yeah!- Yeah!
0:07:38 > 0:07:41- Have you got your stick, Ralph?- Yes.
0:07:41 > 0:07:45- It's amazing, the juices that come out of it.- It is, isn't it?
0:07:45 > 0:07:50- Right, one, two, three. - Come on, you big Jessie. Catch up.
0:07:50 > 0:07:51CROWD LAUGHS
0:07:52 > 0:07:58- Come on, Dave.- Get your pushbike out!- It's not It's A Knockout!
0:08:03 > 0:08:07- You'll need a drink after that, dude.- Sort me out.
0:08:07 > 0:08:09Look how clear that is.
0:08:09 > 0:08:11- Now, that's pear juice, isn't it? - Yes.
0:08:14 > 0:08:18What do you think? It's beautiful. Sweeter than I thought.
0:08:18 > 0:08:22- It IS sweeter than I thought. - That's lovely, Ralph.- That's good.
0:08:22 > 0:08:25That's what I pressed here last year, Festival Perry.
0:08:25 > 0:08:29But this is pear juice that makes you giggle, isn't it?
0:08:29 > 0:08:32That's got alcohol in. That didn't have.
0:08:34 > 0:08:36That's a nice drop.
0:08:36 > 0:08:39Do you know, Si, you come to one of these festivals,
0:08:39 > 0:08:42you've had a great day out, but is there going to be a better
0:08:42 > 0:08:45meal in the world than to go home, some of Ralph's Perry,
0:08:45 > 0:08:48some of the best bread you've tasted, some of the best cheese you've tasted,
0:08:48 > 0:08:50you're the richest man on the planet.
0:08:52 > 0:08:54Ah! But once you've finished your shop,
0:08:54 > 0:08:57the things that we love about food festivals is they know
0:08:57 > 0:09:01how to make food shopping into a fun day out.
0:09:01 > 0:09:03You know them as Dave and Si,
0:09:03 > 0:09:06but more likely you know them as the Hairy Bikers!
0:09:06 > 0:09:08APPLAUSE
0:09:08 > 0:09:13- Hello, everybody.- Hello, how are you all? Are you having a good time?
0:09:13 > 0:09:15- All:- Yes!- And it's not raining!
0:09:15 > 0:09:18For our final course, we're joining food writer Henrietta Green
0:09:18 > 0:09:22and self-styled sausage supremo Stephen Plume to judge
0:09:22 > 0:09:24some of the best local bangers on show.
0:09:24 > 0:09:27- Are you going to have a whole sausage?- I am.
0:09:29 > 0:09:31Shut up.
0:09:31 > 0:09:36- Number one, sweet, pleasant. - I like that.- I do, too.
0:09:36 > 0:09:38This must be torture for you like this.
0:09:38 > 0:09:41LAUGHTER
0:09:41 > 0:09:43Oh. Different texture on number three, isn't it?
0:09:43 > 0:09:45Very high meat, number three.
0:09:45 > 0:09:47That's really sausagey tasting, isn't it?
0:09:49 > 0:09:51No, you know what I mean!
0:09:51 > 0:09:54What we're going to have to do, we're going to have to make a decision.
0:09:54 > 0:09:57- Shall we have a huddle? - Yes. Any excuse. Excuse us.
0:10:02 > 0:10:05- Yes.- Yup.- Yeah.- Yeah.
0:10:05 > 0:10:08The United Nations of Sausages have come to a decision.
0:10:08 > 0:10:12And I think we're all agreed that the winning sausage is
0:10:12 > 0:10:13Beaman's of Bridgnorth.
0:10:16 > 0:10:18- Ladies and gentlemen, thank you very much.- Have a wonderful day.
0:10:21 > 0:10:24Yes, the success of these food festivals has evolved the humble
0:10:24 > 0:10:28farmers' market into perhaps the ultimate venue to sell and buy food.
0:10:30 > 0:10:33Which reminds me - I was hoping to get some sloe gin.
0:10:33 > 0:10:35Oh! The missus is after some chilli chutney.
0:10:35 > 0:10:40- Oh! Some flatbread for that goats' cheese.- How about those oysters?
0:10:40 > 0:10:42Don't forget the sausages!
0:10:44 > 0:10:45But if you, like us,
0:10:45 > 0:10:49often end up spending the whole day tasting all these wondrous
0:10:49 > 0:10:53goods on offer and forgetting to buy anything, rest assured,
0:10:53 > 0:10:56we've plenty of experience in turning up less than successful
0:10:56 > 0:10:58shopping trip, ahem,
0:10:58 > 0:11:00into a well-planned and thoughtful cooking exercise.
0:11:02 > 0:11:05We walked past the fudge stall
0:11:05 > 0:11:08and we come out with three packets of fudge.
0:11:08 > 0:11:10Then we went to the nut stall.
0:11:10 > 0:11:13We bought packet of Brazils, which we ate then and there.
0:11:13 > 0:11:15- We did.- But we took a packet of walnuts with us
0:11:15 > 0:11:17and we've come back from that festival,
0:11:17 > 0:11:21- all we had was walnuts and fudge. - Why is that? Why does that happen?
0:11:21 > 0:11:23I don't know. But we had nothing to eat.
0:11:23 > 0:11:28So what we did was we invented the great fudgy walnut cake.
0:11:28 > 0:11:30- Because we were hungry, weren't we? - Aye!
0:11:30 > 0:11:32We should have bought sausages and all good things
0:11:32 > 0:11:36and we end up with three bags of fudge and a big bag of walnuts.
0:11:36 > 0:11:39But that became a fudgy walnut cake, which we had with our tea.
0:11:39 > 0:11:44- And we were deliriously happy. - Right. Now. Walnuts.
0:11:44 > 0:11:47That's a good start with a walnut cake, you see.
0:11:47 > 0:11:51Now these are very similar to those selfsame walnuts that we found.
0:11:51 > 0:11:55I need eight pretty ones for the top.
0:11:55 > 0:11:58I'll take nine just in case one gets purloined.
0:11:58 > 0:12:01Now, these we puree to bits.
0:12:07 > 0:12:11Don't worry if some bits are bigger than others, they call it texture.
0:12:11 > 0:12:13Indeed.
0:12:13 > 0:12:14Now, I'm going to get on with the batter.
0:12:14 > 0:12:19So we've got 225 grams of self raising flour.
0:12:21 > 0:12:24225 grams of brown sugar.
0:12:24 > 0:12:28A teaspoon...of baking powder.
0:12:32 > 0:12:34I like this.
0:12:34 > 0:12:37- Batter cakes are great, aren't they? - There you are, mate.
0:12:37 > 0:12:39- There's your nuts. - Thank you very much.
0:12:40 > 0:12:44250 grams of butter.
0:12:44 > 0:12:47Walnuts have been around a long time.
0:12:47 > 0:12:51In fact, walnuts have been cultivated for 10,000 years.
0:12:51 > 0:12:54It's one of the most ancient food trees known to man.
0:12:54 > 0:12:58- Very important source of sustenance, the walnut.- It is.
0:13:00 > 0:13:02- Can I have four eggs, mate?- Yes.
0:13:02 > 0:13:05- Quatro ouefos.- Thank you.
0:13:05 > 0:13:08What I'm going to do, I'm just going to blitz this a little bit.
0:13:12 > 0:13:15And then I'm going to add the eggs. One...
0:13:15 > 0:13:19In Afghanistan, they have a word for walnuts which,
0:13:19 > 0:13:22when translated, means "four brains".
0:13:22 > 0:13:25Which refers to what the nut looks like in its shell.
0:13:27 > 0:13:29I'm just going down the shops for a kilo of four brains.
0:13:31 > 0:13:33- I prefer walnuts myself.- So do I.
0:13:33 > 0:13:35And put those...
0:13:36 > 0:13:39..beautifully, beautifully chopped walnuts.
0:13:39 > 0:13:43- Put the baking powder in?- Yes, it's in here.- Excellent.- Then, like that.
0:13:45 > 0:13:47And give it a pulse to make the batter.
0:13:49 > 0:13:53Now, time to dollop our batter out into two seven-inch cake tins.
0:13:53 > 0:13:55Half and half.
0:13:56 > 0:14:00Now these are just two loose-bottomed sandwich tins
0:14:00 > 0:14:02that have been lined with baking parchment.
0:14:02 > 0:14:04Classic, but it works.
0:14:06 > 0:14:09Give that a smooth out.
0:14:09 > 0:14:12Don't worry too much about this because as soon as the mixture
0:14:12 > 0:14:16heats up in the oven, it's going to find its own level.
0:14:16 > 0:14:19I think the Women's Institute would be proud of us.
0:14:19 > 0:14:20It'd be the first time!
0:14:22 > 0:14:26They're terrifying, the WI, when it comes to cakes, aren't they?
0:14:26 > 0:14:28Oh, aye. It's looking at this tin sends me into tremors.
0:14:28 > 0:14:31Nicely done, mucker. Nicely mixed.
0:14:31 > 0:14:33Now we pop those into a preheated oven,
0:14:33 > 0:14:40170 degrees Celsius for a fan oven for around 23 to 25 minutes.
0:14:42 > 0:14:46- Over to you, mon frere. - Synchronise watches, captain.
0:14:46 > 0:14:47- Yes.- Yes.
0:14:47 > 0:14:51Meanwhile, let's make the icing. Forget that standard icing,
0:14:51 > 0:14:55we're upping a few gears on the calorie counter here.
0:14:55 > 0:14:56Now, this is fudge.
0:14:58 > 0:15:01Look at that. It's proper old-fashioned fudge.
0:15:01 > 0:15:05This is the sort of artisanal fudge they can make at any market.
0:15:05 > 0:15:07But you know, lately, you get salt fudge
0:15:07 > 0:15:09and that's brilliant in this recipe.
0:15:09 > 0:15:12It is. Salt fudge, if you can get your hands on it.
0:15:12 > 0:15:15Fudge has an interesting history,
0:15:15 > 0:15:19because the word fudge means to muddy the waters, make a mistake.
0:15:19 > 0:15:22And it's thought that the first fudge was made
0:15:22 > 0:15:26when somebody made a mistake making toffee and they ended up with
0:15:26 > 0:15:29fudge and they called it fudge cos they fudged the recipe.
0:15:29 > 0:15:33Now, we want about a third for the top of that
0:15:33 > 0:15:35and two thirds for the icing.
0:15:35 > 0:15:39And this we just chunk up and put it into the food processor,
0:15:39 > 0:15:43which is simpler than a simple thing.
0:15:43 > 0:15:48To that we add some icing sugar
0:15:48 > 0:15:51and some butter.
0:15:51 > 0:15:53And it's 150 grams of each.
0:15:53 > 0:15:57Now, before I process this together, I'm going to add a splash of water.
0:15:57 > 0:15:59Not much water, just a tablespoon.
0:15:59 > 0:16:03We can always add some more water to it later if it's too thick.
0:16:08 > 0:16:10- Oh, look.- Nice.
0:16:12 > 0:16:14Beautiful.
0:16:21 > 0:16:23That's the icing.
0:16:24 > 0:16:28- I think those cakes should be done, Si.- Yeah?
0:16:28 > 0:16:30Let's have a look.
0:16:30 > 0:16:32Do you want to do the skewer test?
0:16:32 > 0:16:35'The skewer test, for those of you who are unaware,
0:16:35 > 0:16:37'involves punching a skewer into a cake.
0:16:37 > 0:16:40'Should said skewer emerge without any of said cake attached,
0:16:40 > 0:16:42'said cake is cooked.'
0:16:42 > 0:16:44- BOTH:- Clean as a whistle.
0:16:44 > 0:16:47If one's clean, the other one's going to be fine, so that's good.
0:16:47 > 0:16:51So, all we need to do now is to leave those to cool,
0:16:51 > 0:16:53pop them out of the tins,
0:16:53 > 0:16:56then we decorate and we've got our fudgy walnut cake.
0:16:56 > 0:16:57And you can tell, look.
0:16:57 > 0:16:59They've just started to shrink
0:16:59 > 0:17:01away from the side of the tin.
0:17:01 > 0:17:04Obviously, if you try to ice the cake when it's warm,
0:17:04 > 0:17:06it'll just melt the butter icing.
0:17:16 > 0:17:19Ooh! That was quite invigorating.
0:17:19 > 0:17:21- What are they like?- Lovely.
0:17:28 > 0:17:30Do you want to do half the icing on that
0:17:30 > 0:17:34- and I'll chop the fudge for the top, Kingy?- All right, mate.
0:17:39 > 0:17:43Smear the icing on thick or as thin as you like.
0:17:44 > 0:17:47- Right, mate.- Excellent. And surmount.
0:17:47 > 0:17:50Oh, yes. I love it, home-made cakes,
0:17:50 > 0:17:51they always have that look
0:17:51 > 0:17:54of a nursery rhyme about them, don't they?
0:17:54 > 0:17:55They do, yes.
0:17:55 > 0:17:58# Pat-a-cake, pat-a-cake baker's man
0:17:58 > 0:18:01# Bake me a cake just as fast as you can... #
0:18:01 > 0:18:03'Ooh, Mr King's doing a splendid job.
0:18:03 > 0:18:06'Perhaps a future career as a plasterer beckons.'
0:18:06 > 0:18:08I want the house pebble dashing.
0:18:08 > 0:18:10I want all four walls doing.
0:18:11 > 0:18:13Not just the bits that you see.
0:18:13 > 0:18:18Going to peak it a bit? That's it. Oh, look at that.
0:18:18 > 0:18:20It's like a well-plastered outhouse.
0:18:20 > 0:18:22Artex are us. Go on.
0:18:22 > 0:18:24- There you are.- Excellent.
0:18:24 > 0:18:28'And now for the Afghani brain nut garnish.
0:18:28 > 0:18:29'Hey, we're not doing
0:18:29 > 0:18:31'things by halves here.
0:18:31 > 0:18:34'So, the rest of that fudge can go on the roof.'
0:18:34 > 0:18:37Start off with quite a prominent stack in the middle.
0:18:37 > 0:18:40I think we're there. I think any more would be vulgar, do you?
0:18:40 > 0:18:43I do. And I think that's absolutely lovely.
0:18:43 > 0:18:44- It is, isn't it?- Yeah.
0:18:46 > 0:18:48I must say, that is
0:18:48 > 0:18:51a beautiful-looking cake
0:18:51 > 0:18:54with the minimum of fuss.
0:18:54 > 0:18:56- Oh, Kingy.- What, mate?
0:18:56 > 0:18:57That's enough looking at it.
0:18:57 > 0:19:00- Let's get into it.- Go on, mate.
0:19:00 > 0:19:01After you.
0:19:06 > 0:19:09- That's lovely.- Good cake.- Mmm.
0:19:09 > 0:19:14- That's one to make when the vicar comes round for his tea.- Yeah.
0:19:16 > 0:19:18A homage to markets.
0:19:18 > 0:19:23Two things that's always readily available in every food market.
0:19:23 > 0:19:25Fudge and walnuts.
0:19:25 > 0:19:28# If I knew you were coming I'd have baked a cake
0:19:28 > 0:19:30# Hired a band, goodness sake
0:19:30 > 0:19:33# If I knew you were coming I'd have baked a cake
0:19:33 > 0:19:36# How d'you do, how d'you do how d'you do... #
0:19:38 > 0:19:41'But of course, Kingy, a fudge and walnut cake is simply
0:19:41 > 0:19:44'the tip of the iceberg where our markets are concerned.'
0:19:44 > 0:19:46'Well said, sir.
0:19:46 > 0:19:50'Any true homage can't ignore the fact that, to many people,
0:19:50 > 0:19:53'they are about much more than the food.
0:19:57 > 0:20:00'Our urban markets have always been a living
0:20:00 > 0:20:03'and breathing part of our British heritage.'
0:20:03 > 0:20:05On Tuesdays, Thursdays and Saturdays,
0:20:05 > 0:20:10250-odd stalls are set out in the old-fashioned way.
0:20:10 > 0:20:12It's all half-price!
0:20:12 > 0:20:15'For hundreds, if not thousands of years,
0:20:15 > 0:20:19'they were the beating heart of many of our town and city centres.'
0:20:20 > 0:20:25'And for generations of Brits, they provided an important livelihood.'
0:20:25 > 0:20:27For me, this is a jolly early start,
0:20:27 > 0:20:30but most of the men here were already halfway through their working day.
0:20:30 > 0:20:32The turnover here is fantastic,
0:20:32 > 0:20:36with about £60 million worth of fruit and vegetables sold every year.
0:20:36 > 0:20:38# Street life
0:20:38 > 0:20:40# It's the only life I know... #
0:20:40 > 0:20:42'They were also a valuable source
0:20:42 > 0:20:46'of good quality and affordable food.'
0:20:46 > 0:20:47Why do you shop in the market?
0:20:47 > 0:20:51Well, I like coming down, there's a change of things
0:20:51 > 0:20:53and I like the pricing of the different articles.
0:20:53 > 0:20:56I shop here because it's so very much cheaper.
0:20:56 > 0:20:59Onions here thruppence a pound.
0:20:59 > 0:21:01Across the way, they're sixpence.
0:21:01 > 0:21:04'For market entrepreneurs, getting the best
0:21:04 > 0:21:09'fresh produce at the right price was essential to attract customers.'
0:21:10 > 0:21:11How many do you want?
0:21:11 > 0:21:15- Go on. Ten.- You got ten, yes.
0:21:18 > 0:21:21Anybody else? Got three left. Anybody else?
0:21:21 > 0:21:24Two pounds. Have a look at them. Look!
0:21:24 > 0:21:28# I'm in the market for you... #
0:21:28 > 0:21:31'But these men and women were more than just the purveyors of food.
0:21:31 > 0:21:33'They were showmen.'
0:21:33 > 0:21:35Anybody else?
0:21:35 > 0:21:38'And shoppers enjoyed being entertained with some good,
0:21:38 > 0:21:40'old-fashioned British banter.'
0:21:40 > 0:21:43Ha'penny the lot. One moment, one more word.
0:21:43 > 0:21:46- Do you mind me altering the price? - Not at all, no.- You don't?
0:21:46 > 0:21:48Well, pay half a crown, then.
0:21:48 > 0:21:50LAUGHTER
0:21:50 > 0:21:54In the shop, you dare not have any bad words to a customer.
0:21:54 > 0:21:57You've lost them straightaway. But out on the stall, I think you can.
0:21:57 > 0:22:00What a bloody sale, you miserable sods!
0:22:00 > 0:22:03'Insults were free of charge, but as the post-war years went on,
0:22:03 > 0:22:06'this important tradition came under threat.'
0:22:08 > 0:22:10What do you think of the idea of closing the market?
0:22:10 > 0:22:13Well, I think the public on the whole will lose by it.
0:22:13 > 0:22:16The stuff here is half the price you can buy it in the shops
0:22:16 > 0:22:19and they come down here and if they shut the market down,
0:22:19 > 0:22:21we shut all the street shops down.
0:22:21 > 0:22:24'Town centres were changing and being modernised and many,
0:22:24 > 0:22:26'particularly the town planners,
0:22:26 > 0:22:28'viewed the markets as a bit of an eyesore
0:22:28 > 0:22:32'and old-fashioned, especially in areas earmarked for gentrification.'
0:22:34 > 0:22:37If they like to ask any of these people here,
0:22:37 > 0:22:40they will bear me out, that if they close this market,
0:22:40 > 0:22:43they'll be doing a bad thing for the working people.
0:22:43 > 0:22:45'Traffic congestion was also becoming a problem and markets
0:22:45 > 0:22:48'were being moved to make way for shiny new shopping centres,
0:22:48 > 0:22:53'complete with newfangled supermarkets and car parks.'
0:22:55 > 0:22:59The market trader can cater for their needs far better than
0:22:59 > 0:23:01the other big shops.
0:23:01 > 0:23:06It meets the requirements of the ordinary,
0:23:06 > 0:23:10working class people in so far as the prices suit their pockets.
0:23:10 > 0:23:14'But their customers were also facing change.
0:23:14 > 0:23:17'Families were being moved out of the inner cities
0:23:17 > 0:23:18'into new housing and areas.'
0:23:18 > 0:23:21'But for many, nothing could replace the sense of community
0:23:21 > 0:23:24'and value offered by the markets.'
0:23:24 > 0:23:26Ice cream, anything you like. Yes?
0:23:26 > 0:23:28No? Sixpence, who wants it?
0:23:28 > 0:23:32I find this is the easiest place to get to.
0:23:32 > 0:23:35I just think it's great. You know, there's lots of shopping that
0:23:35 > 0:23:39you can do here that's much easier to do than where I live at Clapton.
0:23:39 > 0:23:43We even get a cab down here to get here, cos it's so nice.
0:23:43 > 0:23:48Nice character with the place and always get a nice bargain down here.
0:23:48 > 0:23:50Just something about it.
0:23:50 > 0:23:51You just keep coming back.
0:23:51 > 0:23:54'Sadly, the decline continued over the following decades,
0:23:54 > 0:23:57'and many of our markets shut up shop for good.'
0:24:02 > 0:24:07'But now, once again, at long last, more and more people are starting to
0:24:07 > 0:24:11'value them for the truly wonderful and diverse places they are...'
0:24:11 > 0:24:13# Come on ladies, come on ladies
0:24:13 > 0:24:15# One pound fish... #
0:24:15 > 0:24:19'..for the positive impact they have on communities, on retail and,
0:24:19 > 0:24:21'best of all, on our food industry...'
0:24:21 > 0:24:24# Have a, have a look one-pound fish... #
0:24:24 > 0:24:27'..providing us with fresh and good value food
0:24:27 > 0:24:30'and opportunities for small, independent traders.
0:24:35 > 0:24:38'One of the things we like about the old-fashioned street markets
0:24:38 > 0:24:42'is they sold a lot of seasonal and local produce.'
0:24:42 > 0:24:45'And a long, long time ago, the British diet was once
0:24:45 > 0:24:50'dominated by what grew locally and what was in season.'
0:24:50 > 0:24:53'We knew our grocer personally
0:24:53 > 0:24:57'and took their advice on how to prepare what was available.'
0:25:01 > 0:25:05'Yet today, choice and convenience are king,
0:25:05 > 0:25:09'and seasonality has become a byword for bland.'
0:25:11 > 0:25:15'Down here in Devon, though, farmer Guy Watson runs the biggest
0:25:15 > 0:25:18'organic vegetable delivery box scheme in the country.'
0:25:18 > 0:25:21'And he's passionate about tempting us
0:25:21 > 0:25:25'back to the seasonally bespoke grocery deliveries of old.'
0:25:29 > 0:25:33Along with my four siblings, we're all crazy about food.
0:25:33 > 0:25:35My mum was a fantastic cook
0:25:35 > 0:25:38and she drew her inspiration from what the grew around her
0:25:38 > 0:25:42in her garden and on the farm, and I guess we've all grown up same way.
0:25:42 > 0:25:47So we started growing vegetables in 1986 and decided to do it organically
0:25:47 > 0:25:51and that led to supplying wholesalers and eventually supermarket.
0:25:51 > 0:25:53I hated supplying the supermarkets.
0:25:53 > 0:25:55Seeing our produce arrive sometimes
0:25:55 > 0:25:57a fortnight later on the shelf,
0:25:57 > 0:26:00over-packaged, overpriced and anonymous.
0:26:00 > 0:26:02didn't seem to be what it was about.
0:26:02 > 0:26:06And then, in 1993, I started what I think was the third vegetable box
0:26:06 > 0:26:10scheme in the country and it was all about sharing the very best
0:26:10 > 0:26:13produce from the farm with people who love to cook at home.
0:26:13 > 0:26:15It was about seasonal eating,
0:26:15 > 0:26:17about it being fresh
0:26:17 > 0:26:20and the box scheme has really grown from there.
0:26:20 > 0:26:22That was almost 20 years ago.
0:26:22 > 0:26:25Sold 30 boxes in the first week, 20 years later,
0:26:25 > 0:26:28here we are with 450 staff
0:26:28 > 0:26:30delivering 40,000 boxes a week.
0:26:32 > 0:26:36'Successful as it is now, the idea that a food retailer could
0:26:36 > 0:26:41'dictate customers' choice was a big risk to take at the time.'
0:26:41 > 0:26:43It went against all the trends of the 1980s.
0:26:43 > 0:26:45Margaret Thatcher was in power,
0:26:45 > 0:26:48everything was about consumer choice and you were delivering a box
0:26:48 > 0:26:51where actually I was choosing what you should eat this week.
0:26:51 > 0:26:54But it was just amazing, the response that I got on the doorstep
0:26:54 > 0:26:58that first week, delivering my first 30 boxes,
0:26:58 > 0:27:01that people really did care how it was grown,
0:27:01 > 0:27:05what was in season, who grew it, and actually they really didn't want a
0:27:05 > 0:27:07choice of a thousand different products
0:27:07 > 0:27:10to cook their supper from that evening.
0:27:10 > 0:27:13You know, they were quite happy to eat what was in season at the time.
0:27:17 > 0:27:19'But, like any good grocer,
0:27:19 > 0:27:22'Guy's aware that the personal touch is important in re-engaging
0:27:22 > 0:27:26'customers with seasonal food and how best to use it.'
0:27:27 > 0:27:29I mean, it would be wonderful
0:27:29 > 0:27:30if I could stand there with the vegetables
0:27:30 > 0:27:33and explain to our customers every week how to use them,
0:27:33 > 0:27:37as an old-fashioned greengrocer might have done. I just can't do that.
0:27:37 > 0:27:39There's only one of me.
0:27:39 > 0:27:43And so the next best thing is to use modern technology, really.
0:27:43 > 0:27:48So we communicate with them through the website, through e-mails.
0:27:48 > 0:27:50And every week in the boxes,
0:27:50 > 0:27:53there's a newsletter which says a little bit about what's
0:27:53 > 0:27:57going on in the farm, a bit of a rant from me, and then they'll be a couple
0:27:57 > 0:28:02of recipes, which will be featuring whatever's in season at the moment.
0:28:02 > 0:28:04So, at the moment, radicchio is in season.
0:28:04 > 0:28:06It's a fantastic vegetable.
0:28:06 > 0:28:08Yes, it is quite bitter in a salad,
0:28:08 > 0:28:12but it really adds a tremendous sort of depth of flavour if cooked.
0:28:12 > 0:28:16So there's a wonderful pasta you can make by wilting down the radicchio,
0:28:16 > 0:28:18or indeed a risotto.
0:28:18 > 0:28:22A radicchio risotto is one of my all-time favourite dishes.
0:28:24 > 0:28:28'And Guy's keen to practise what he preaches, so the farm has
0:28:28 > 0:28:32'an on-site restaurant, which only uses the seasonal produce on offer.'
0:28:32 > 0:28:34I'm afraid to say you can only choose one of these.
0:28:34 > 0:28:36- Oh, no!- Yeah.
0:28:36 > 0:28:40'Head chef Rob Andrew knows that creativity is the key to
0:28:40 > 0:28:43'keeping customers engaged and in the boxes this week
0:28:43 > 0:28:48'and on the menu is one of Guy's favourite vegetables, radicchio.'
0:28:50 > 0:28:54With the radicchio, it's a kind of slightly unloved, bitter leaf,
0:28:54 > 0:28:56much loved by the Italians.
0:28:56 > 0:28:59In its raw state, if you chop some up, if you lick your fingers,
0:28:59 > 0:29:02you kind of get that taste like you've been
0:29:02 > 0:29:04playing with copper coins, or something.
0:29:04 > 0:29:06It's an acquired taste, bitter leaves. Almost like chicory.
0:29:06 > 0:29:09So what we're going to do is cook it down,
0:29:09 > 0:29:13cook it into a risotto, take away some of that bitterness and bring out its flavour.
0:29:15 > 0:29:19'And it's not just the radicchio that's seasonal in this risotto.
0:29:19 > 0:29:22'Diced onions, chopped leek
0:29:22 > 0:29:25'and celery all get fried up in olive oil and butter.'
0:29:25 > 0:29:29'Before adding some bacon and frying off with rosemary,
0:29:29 > 0:29:32'a few cloves of garlic and a handful of risotto rice.'
0:29:34 > 0:29:36This radicchio is wonderful stuff.
0:29:36 > 0:29:39Properly fresh, tightly packed in the middle.
0:29:39 > 0:29:42We'll take the root out, because it can stay a little bit hard.
0:29:42 > 0:29:45And the rest of it, everything's edible.
0:29:47 > 0:29:51'50 years ago, it would probably have been unlikely that you'd have
0:29:51 > 0:29:54'found a radicchio on offer in your local greengrocers.'
0:29:55 > 0:29:58'But should one have been, then rest assured,
0:29:58 > 0:30:01'there would have been some advice on offer on how to use it.'
0:30:04 > 0:30:08'Now that we're all looking to re-engage with our food again,
0:30:08 > 0:30:12'this personal touch is something that we all want back.'
0:30:12 > 0:30:13There's a nostalgia for butchers,
0:30:13 > 0:30:15there's a nostalgia for greengrocers
0:30:15 > 0:30:17and nostalgia exists in people cos we lost them,
0:30:17 > 0:30:20because we stopped using them and started using supermarkets.
0:30:20 > 0:30:24All of a sudden, the food trend is to grab that all back and
0:30:24 > 0:30:26Riverford is a greengrocer.
0:30:26 > 0:30:29It just uses the internet as its market stall.
0:30:29 > 0:30:32A bit more than a 21st century greengrocer and yes, I'm telling them
0:30:32 > 0:30:34all about the vegetables,
0:30:34 > 0:30:36I think I know more about cooking than most greengrocers
0:30:36 > 0:30:38and I certainly know a lot more about
0:30:38 > 0:30:40how the vegetables that are grown, so yeah,
0:30:40 > 0:30:43I think we have all that a greengrocer could offer and a lot more.
0:30:48 > 0:30:52'Marketing food to customers in this way is a brilliant way of engaging
0:30:52 > 0:30:55'and reminding us of what we are capable of growing here in the UK.'
0:30:58 > 0:31:00'And catching a flavour of the seasonality
0:31:00 > 0:31:03'that our markets now supply us with is something that,
0:31:03 > 0:31:05'as a consumer, we all should be embracing.'
0:31:07 > 0:31:12Look at this veritable marketplace of ingredients.
0:31:12 > 0:31:16But you see, markets are a great representation of the seasons.
0:31:16 > 0:31:19So we're doing a summer soup and a winter soup.
0:31:19 > 0:31:23I'm doing the summer soup. I'm lively, I'm vibrant.
0:31:23 > 0:31:25It's green, it's fertile,
0:31:25 > 0:31:29it's colourful and it makes you feel good to be alive.
0:31:29 > 0:31:31And I'm doing the winter soup.
0:31:31 > 0:31:33And I'm not.
0:31:33 > 0:31:35I'm dark, freezing cold and miserable.
0:31:35 > 0:31:38But, this soup's enough to make you happy
0:31:38 > 0:31:41and that's what winter soups are about, making you happy.
0:31:41 > 0:31:44Making you full, making you warm from the inside out.
0:31:44 > 0:31:45It's brilliant, this.
0:31:45 > 0:31:49That does nothing about my demeanour in the winter.
0:31:49 > 0:31:51I'm not good. I'm like a bear.
0:31:51 > 0:31:55- I should be constantly asleep and not disturbed by folk.- But...
0:31:55 > 0:31:58# In the summertime when the weather's fine
0:31:58 > 0:32:00# You go right up till you reach the sky... #
0:32:02 > 0:32:04'Well, if there's one thing that does
0:32:04 > 0:32:06'cheer me up in the winter, it's him.
0:32:06 > 0:32:08'Anyway, let's make some soup.'
0:32:10 > 0:32:13Good glug of olive oil, stick it on the bottom and then,
0:32:13 > 0:32:17what we're going to do, we're go to fry - saute, not fry,
0:32:17 > 0:32:20saute - onions and some garlic.
0:32:20 > 0:32:24First thing I'm going to do is to make basil oil.
0:32:24 > 0:32:28- That's summer, isn't it? That's it.- Lovely.
0:32:28 > 0:32:31What I want to do is pour boiling water over this
0:32:31 > 0:32:33and blanch the leaves. And the basil's going...
0:32:33 > 0:32:36# Ooooh, that's hot in here
0:32:36 > 0:32:39# I'm going to let all me oil out. #
0:32:39 > 0:32:42Once it's been done like that,
0:32:42 > 0:32:45we put that into ice water.
0:32:45 > 0:32:47That's going to keep the colour.
0:32:47 > 0:32:49You leave that there for five minutes.
0:32:49 > 0:32:53What we're trying to show, as well, is that when you go to a market,
0:32:53 > 0:32:56don't be too pedantic about what you want to go to buy,
0:32:56 > 0:32:58because you could change and vary.
0:32:58 > 0:33:01Indeed, you could mix up the two sets of ingredients.
0:33:01 > 0:33:06You know, it's whatever's there, take most advantage of.
0:33:06 > 0:33:08I'm going to take that basil out.
0:33:08 > 0:33:10Look at the colour of that.
0:33:10 > 0:33:12And again, it's summer.
0:33:12 > 0:33:15It's the colours of summer. It's bright and vibrant.
0:33:15 > 0:33:18You've got chlorophyll bursting out of everywhere.
0:33:18 > 0:33:22Chlorophyll, to me, is vegetable sunshine.
0:33:22 > 0:33:25And chlorophyll, of course, is the green bits.
0:33:25 > 0:33:27'You don't see much chlorophyll about in the winter months,
0:33:27 > 0:33:30'but you can take your pick with root veg.
0:33:30 > 0:33:34'A few good handfuls of whatever you fancy should suffice.'
0:33:34 > 0:33:37So we've got turnip.
0:33:37 > 0:33:39Try and dice everything the same size, because you know why?
0:33:39 > 0:33:42They'll cook the same time. OK?
0:33:42 > 0:33:44And then we got some parsnip,
0:33:44 > 0:33:45we've got some carrot...
0:33:47 > 0:33:50..and we've got some potato.
0:33:51 > 0:33:52Reduce the heat...
0:33:54 > 0:33:56..and just cook those off for a little bit
0:33:56 > 0:33:57until they're slightly soft.
0:33:57 > 0:34:01There's the basil. It's cooled now and I've dried it off.
0:34:01 > 0:34:06I put that into my little food processor with some olive oil.
0:34:06 > 0:34:08Just blitz.
0:34:08 > 0:34:11'The basil oil will be a fragrant, green,
0:34:11 > 0:34:14'fresh garnish to my seasonal offering.'
0:34:14 > 0:34:17Some salt, some pepper
0:34:17 > 0:34:18- and that's the basil oil.- Wow.
0:34:18 > 0:34:21It's powerful, it's intense, it's fabulous.
0:34:21 > 0:34:24Now, you could pass this through a sieve if you want it pure.
0:34:24 > 0:34:27But I kind of want some chunky basil on the top.
0:34:27 > 0:34:28I'm really quite happy with that.
0:34:28 > 0:34:33'And where green says it's for summer, two tablespoons of a sweet
0:34:33 > 0:34:39'and one of a hot paprika will give my soup a warm, red, wintry glow.'
0:34:39 > 0:34:43Now the paprikas are in, all of those root vegetables are covered,
0:34:43 > 0:34:46put in a tin of chopped tomatoes.
0:34:47 > 0:34:51And one tablespoon of tomato puree.
0:34:54 > 0:34:56And give it a mix.
0:34:56 > 0:35:01# It was only a winter's tale
0:35:01 > 0:35:02# Just a... #
0:35:02 > 0:35:06- Who sang that?- Oh, I don't know. - It was somebody odd.
0:35:06 > 0:35:09- David Essex, wasn't it? - That was it, yeah.
0:35:09 > 0:35:11# It was only a winter's tale... #
0:35:11 > 0:35:13Chorizo.
0:35:13 > 0:35:17'About 125 grams, skinned and cut into five millimetre slices.
0:35:17 > 0:35:21'And then 100 grams of puy lentils to soak up those flavours.'
0:35:21 > 0:35:25And then just give it a stir, make sure they're all evenly distributed.
0:35:27 > 0:35:30Cook for about another couple of minutes.
0:35:30 > 0:35:34'I'm a little behind Kingy, but my soup of summer veg will
0:35:34 > 0:35:36'cook in half the time of the root veg.'
0:35:37 > 0:35:40I add one chopped onion
0:35:40 > 0:35:43and a chopped stick of celery.
0:35:43 > 0:35:47And a couple of cloves of garlic, massive, sliced.
0:35:47 > 0:35:49One leek, sliced.
0:35:49 > 0:35:53It's like a British garden minestrone, this soup.
0:35:53 > 0:35:56And three diced courgettes.
0:35:56 > 0:36:00Courgettes are very, very interesting.
0:36:00 > 0:36:04Did you know that the heaviest courgette was
0:36:04 > 0:36:08grown by a Bernard Lavery in Rhondda
0:36:08 > 0:36:12in 1990 and it was 30 kilograms?
0:36:12 > 0:36:16Bernard Lavery, champion courgette grower extraordinaire.
0:36:17 > 0:36:19Now, these tomatoes, they've been skinned,
0:36:19 > 0:36:22I've taken the seeds out and chopped them roughly and they go in.
0:36:22 > 0:36:26And what I need to do now is to get my stock in.
0:36:26 > 0:36:30'Both these soups use one and a half to two litres of chicken stock.'
0:36:30 > 0:36:33It doesn't get much better than that.
0:36:33 > 0:36:37And now, add about a tablespoon of tomato puree.
0:36:37 > 0:36:41Tomato puree's gone in, we bring this to a gentle simmer.
0:36:42 > 0:36:45And then put a lid on - or a plate, in our case -
0:36:45 > 0:36:48and cook for about 45 minutes,
0:36:48 > 0:36:51or until the vegetables are cooked.
0:36:51 > 0:36:54- Hey, Kingy, have you seen this, with pasta?- What's that?
0:36:54 > 0:36:56I want about 50 grams of pasta,
0:36:56 > 0:36:59so it's about a centimetre bundle.
0:36:59 > 0:37:03And you know like you always have broken pasta in minestrone?
0:37:03 > 0:37:06You could go through going...
0:37:06 > 0:37:07But there's a trick.
0:37:07 > 0:37:12- Put the pasta like so, and wrap it very carefully in tea towel.- Yes?
0:37:12 > 0:37:16And then you take it like that
0:37:16 > 0:37:17and just go like that.
0:37:17 > 0:37:19PASTA CRUNCHES
0:37:19 > 0:37:21Couple of times.
0:37:21 > 0:37:22I love the sound.
0:37:22 > 0:37:26Open your tea towel and there it is.
0:37:26 > 0:37:29A bag of randomly-broken pasta bits.
0:37:29 > 0:37:31It's good that, mate, isn't it?
0:37:31 > 0:37:33And that's kind of just perfect for your soup.
0:37:35 > 0:37:37Minestrone moment.
0:37:37 > 0:37:40Give that five minutes, then we pop in the greens - the peas,
0:37:40 > 0:37:42the broad beans and the green beans.
0:37:42 > 0:37:45'Well, the best soups come to those who wait and although mine
0:37:45 > 0:37:47'takes a little longer to cook than Dave's,
0:37:47 > 0:37:50'we'll both have to leave our greens till last.'
0:37:51 > 0:37:54- I'll put my greens in. - I'll put mine in.
0:37:57 > 0:38:00This is cavolo nero and what we're going to do is we're going to add
0:38:00 > 0:38:03that to the soup, but we've got to prepare it,
0:38:03 > 0:38:06so that kind of
0:38:06 > 0:38:09bit of rib that you see, I don't want that.
0:38:09 > 0:38:12Cavolo nero. You could use Savoy cabbage, couldn't you?
0:38:12 > 0:38:15Yeah, or kale, or anything like that. Just lovely.
0:38:15 > 0:38:17So we put that in. About 100gs.
0:38:19 > 0:38:21Stir it round.
0:38:21 > 0:38:23Let it cook for five mins.
0:38:23 > 0:38:27I'm on a five-minute timetable too. I've got some chopped green beans.
0:38:27 > 0:38:31It's these green vegetables that, to me, have that spirit of summer.
0:38:31 > 0:38:33Broad beans go in.
0:38:35 > 0:38:38And peas. Look at that.
0:38:38 > 0:38:40It's where Torquay meets Tuscany.
0:38:40 > 0:38:43'A pinch of seasoning, Si,
0:38:43 > 0:38:46'and I think we're about ready to dish up.'
0:38:46 > 0:38:50We want a nice, generous bowl of this.
0:38:50 > 0:38:52But look at the colours.
0:38:52 > 0:38:54Mine gets its garnish.
0:38:54 > 0:38:55I've got the basil oil.
0:38:55 > 0:38:58- Just drizzle that like so.- Oh, yes.
0:38:58 > 0:39:00Dave, that looks fabulous, like.
0:39:00 > 0:39:01It's proper, isn't it?
0:39:04 > 0:39:06Look at that.
0:39:06 > 0:39:07Market garden,
0:39:07 > 0:39:08winter garden.
0:39:15 > 0:39:17Oh, that's good.
0:39:22 > 0:39:24So, do you use your markets.
0:39:24 > 0:39:27Take advantage of the variety of produce that they've got
0:39:27 > 0:39:30on offer and take advantage of the seasonality.
0:39:30 > 0:39:32It makes sense.
0:39:32 > 0:39:34Because I like summer...
0:39:34 > 0:39:40And I'm more of a wintry sort, one of us had to cook out of season.
0:39:40 > 0:39:42But, it was the only way of bringing you my lean, green,
0:39:42 > 0:39:45sunshine summer minestrone...
0:39:45 > 0:39:47And my stonking paprika-powered
0:39:47 > 0:39:49winter warmer at the same time.
0:39:51 > 0:39:55'Probably no other factor has had as big an impact on the food
0:39:55 > 0:39:59'we eat since the Second World War as the supermarket.'
0:39:59 > 0:40:04'Its arrival to our shores in the 1950s heralded a new age.'
0:40:04 > 0:40:08'One that would change our lives for ever.'
0:40:08 > 0:40:11'A whirlwind romance that, for better or worse,
0:40:11 > 0:40:13'led to a lasting marriage.'
0:40:13 > 0:40:15# Please hold me close
0:40:15 > 0:40:19# And whisper that you love me... #
0:40:19 > 0:40:22'Over the years, the supermarket
0:40:22 > 0:40:26'has offered us things other shops could only dream of
0:40:26 > 0:40:29'and the rules of our relationship were established very early on.'
0:40:30 > 0:40:33A transatlantic phenomenon has at last
0:40:33 > 0:40:34made its mark in British shops.
0:40:34 > 0:40:36The self-service store.
0:40:36 > 0:40:39Its apprenticeship is over and, according to the experts,
0:40:39 > 0:40:41it's here to stay.
0:40:41 > 0:40:44'One of the first things to attract us was their convenience.'
0:40:44 > 0:40:46You're given a wire basket as you go in,
0:40:46 > 0:40:48and that's to put the groceries in.
0:40:48 > 0:40:50From then on, the customer's more or less on her own,
0:40:50 > 0:40:53free to choose whatever she wants.
0:40:53 > 0:40:55Because everything is on show and easy to reach,
0:40:55 > 0:40:57housewives are finding shopping
0:40:57 > 0:40:59easier, quicker and more convenient.
0:40:59 > 0:41:02'The Sainsbury's family was the first to pioneer the
0:41:02 > 0:41:08'self-service shop, after seeing the idea on a business trip to America.'
0:41:08 > 0:41:10'Grocers since the 1850s, they prided themselves
0:41:10 > 0:41:14'on their quality produce and aimed to bring the supermarkets to
0:41:14 > 0:41:19'as many high streets as they could, starting with Croydon, in 1950.'
0:41:19 > 0:41:21It sells the same sort of goods,
0:41:21 > 0:41:24but instead of being served by an assistant, you help yourself.
0:41:24 > 0:41:27'And it tapped straight in to a real need.'
0:41:27 > 0:41:31More than half of the married women of this country now go out to work.
0:41:31 > 0:41:35They've less time for either shopping or for elaborate cooking.
0:41:35 > 0:41:37As a result, these self-service stores are booming.
0:41:37 > 0:41:40They're being opened at the rate of 90 a month.
0:41:40 > 0:41:43'This was a bright new world, where you could not only see
0:41:43 > 0:41:46'the goods close up, you could handle them too.'
0:41:46 > 0:41:48'Manhandle it, more like.'
0:41:48 > 0:41:51'Supermarkets also brought us choice.'
0:41:51 > 0:41:53'For a generation who had lived through rationing,
0:41:53 > 0:41:57'the goods on offer were enough to make their knees tremble.'
0:41:57 > 0:42:00The manager has to see that everything is there
0:42:00 > 0:42:04ready to take away without the need to ask an assistant for it.
0:42:04 > 0:42:08'And over the coming years, we began to expect more and more.
0:42:08 > 0:42:11'Food on tap, what we wanted,
0:42:11 > 0:42:14'when we wanted it and distance no object.'
0:42:16 > 0:42:17People go to supermarkets
0:42:17 > 0:42:20because they can find a wide variety of foods under one roof.
0:42:20 > 0:42:22The goods are generally of a high standard
0:42:22 > 0:42:26and because supermarket companies buy them in such large quantities,
0:42:26 > 0:42:29they can often give good value for money.
0:42:29 > 0:42:33'And there lay the supermarkets' other key attraction - low prices.
0:42:33 > 0:42:35'Getting value for money was a desire
0:42:35 > 0:42:39'that one man in particular made it his mission to satisfy.'
0:42:46 > 0:42:50In 1919, a young man without a job staked his small
0:42:50 > 0:42:54gratuity from the Air Force in a speculation on canned food.
0:42:54 > 0:42:57He bought it cheap and he sold it cheap.
0:42:57 > 0:43:01That, in principle, is what Jack Cohen has been doing ever since.
0:43:01 > 0:43:03'From humble beginnings, he took the high street by storm
0:43:03 > 0:43:07'with his chain of stores called Tesco.'
0:43:07 > 0:43:11'Size was everything and by opening more and more stores,
0:43:11 > 0:43:14'Tesco were able to drive prices lower and lower.'
0:43:18 > 0:43:22Tesco still runs on the street trader's basic principle.
0:43:22 > 0:43:25Buy cheap, sell cheap.
0:43:25 > 0:43:28'And we loved it. We couldn't get enough.'
0:43:31 > 0:43:37'At the start of the '60s, Britain had 572 supermarkets.
0:43:37 > 0:43:40'By 1969, it had grown to 3,400.'
0:43:42 > 0:43:47'It revolutionised our lives and we pledged our undying love,
0:43:47 > 0:43:49'forsaking all others.
0:43:50 > 0:43:55'Today, there are over 10,000 serving the British public.'
0:43:55 > 0:43:59'And one out of every £10 spent in a British shop
0:43:59 > 0:44:01'is spent in Tescos.'
0:44:01 > 0:44:04'The honeymoon period might have worn off a little...'
0:44:04 > 0:44:08'And the factors of convenience, choice and value mean that, for many of us...
0:44:08 > 0:44:11'We simply can't imagine life without them.'
0:44:20 > 0:44:23'Where it may seem the inexorable rise of the supermarket has
0:44:23 > 0:44:27'come to dominate many smaller, traditional food retailers...'
0:44:27 > 0:44:30'There's one exclusive London food destination that's keen to
0:44:30 > 0:44:33'keep in touch with its humble origins.'
0:44:40 > 0:44:43'The world-famous Fortnum & Mason
0:44:43 > 0:44:46'might supply groceries to the royals now,
0:44:46 > 0:44:49'but as archivist Andrea Tanner explains,
0:44:49 > 0:44:50'it wasn't always this way.'
0:44:52 > 0:44:55Well, Fortnum & Mason began in 1707,
0:44:55 > 0:44:59which is the same year that Britain was formed, as a market stall,
0:44:59 > 0:45:03started by two young men who saw a gap in the market.
0:45:03 > 0:45:06They began by selling candles and tea.
0:45:06 > 0:45:10Candles, very traditional British product, but tea was new
0:45:10 > 0:45:12and exciting and very exotic
0:45:12 > 0:45:16and they spotted that it was going to be very profitable and people
0:45:16 > 0:45:20had to be taught how to buy it, how to store it and how drink it.
0:45:20 > 0:45:24'Being one of the first shops in the UK to market such produce
0:45:24 > 0:45:27'meant that Fortnum's were perfectly placed to serve Britain's
0:45:27 > 0:45:30'increasingly international food culture.'
0:45:30 > 0:45:35Fortnum's, to a large extent, has been the market stall of the Empire.
0:45:35 > 0:45:38Really since the 18th century, people have come here to see what
0:45:38 > 0:45:42wonderful goods the market of the Empire gave us.
0:45:42 > 0:45:45So tea and coffee to begin with,
0:45:45 > 0:45:49cocoa, spices, sugars, vinegars,
0:45:49 > 0:45:52exotic herbs and so on.
0:45:52 > 0:45:56And it was quite a small shop until the 1920s.
0:45:56 > 0:46:00It was very much hugger-mugger and higgledy-piggledy and,
0:46:00 > 0:46:04like a market stall, everything was set out so you could taste it
0:46:04 > 0:46:06and smell it and try it
0:46:06 > 0:46:10and talk to the people who had found these wonderful ingredients for you.
0:46:10 > 0:46:13'Having started out as a market, Fortnum & Mason
0:46:13 > 0:46:16'know as well as anyone the value of being able to
0:46:16 > 0:46:19'engage with your customer when launching a new product.'
0:46:21 > 0:46:24We're Aylesbury Escargot and we're selling escargot,
0:46:24 > 0:46:28so that's basically snail meat and also escargot pearls,
0:46:28 > 0:46:29which is snail caviar.
0:46:29 > 0:46:34'That's snails eggs, for those of you that are little confused.
0:46:34 > 0:46:37'But these markets are also useful in rekindling food
0:46:37 > 0:46:40'and flavours that are quintessentially home-grown.'
0:46:40 > 0:46:44I make a range of products, which are inspired by the
0:46:44 > 0:46:47food heritage of Britain and wild flavours.
0:46:47 > 0:46:51The kind of things that taste amazing but we don't use any more.
0:46:51 > 0:46:53I'm here selling English saffron
0:46:53 > 0:46:55for the first time for about 200 years back in England.
0:46:55 > 0:46:58England used to be the major exporter of saffron in the world,
0:46:58 > 0:47:02unbelievably, which is where the name Saffron Walden comes from.
0:47:02 > 0:47:04'And the buyer who get all these products
0:47:04 > 0:47:08'under one roof is Sam Rosen-Nash.'
0:47:08 > 0:47:11There's a hunger for knowledge, especially around food.
0:47:11 > 0:47:13Where it comes from, who makes it, why is it different,
0:47:13 > 0:47:16why is it so delicious?
0:47:16 > 0:47:20And having this familiar environment encourages our customers to
0:47:20 > 0:47:23approach the producers, to hear about their wonderful stories.
0:47:23 > 0:47:25You're not just buying a product because of what it
0:47:25 > 0:47:28looks like on a shelf, you're buying a product
0:47:28 > 0:47:31because of the wonderful background information you're learning about it.
0:47:31 > 0:47:33Actually seeing about the person who's selling it,
0:47:33 > 0:47:35their enthusiasm, their passion.
0:47:35 > 0:47:38That's what's making you pick it up off the shelf.
0:47:38 > 0:47:42You are buying that because of what's in the jar, not just the jar itself.
0:47:42 > 0:47:44'Traditional markets have always allowed us Brits
0:47:44 > 0:47:47'to educate ourselves about what we might be buying.'
0:47:47 > 0:47:49'But perhaps most importantly,
0:47:49 > 0:47:52'they've also allowed food retailers to identify with us.'
0:47:52 > 0:47:55It's always important to come and talk to people
0:47:55 > 0:47:57and get crucial feedback.
0:47:57 > 0:48:00Hopefully, most of it positive. Occasionally some of it negative.
0:48:00 > 0:48:03People come in, they'll taste something and say to you,
0:48:03 > 0:48:04"Have you tried doing it with this?
0:48:04 > 0:48:07"Will you do it this way?" And some of my best ideas,
0:48:07 > 0:48:09my best products, have come from other people.
0:48:09 > 0:48:14It's worth huge amounts to a producer to have people
0:48:14 > 0:48:16saying at your stall, "That's delicious.
0:48:16 > 0:48:18You can't bottle the price of that.
0:48:20 > 0:48:22'It goes to show that wherever you buy your food,
0:48:22 > 0:48:26'chances are that the advantages of selling in this age-old fashion
0:48:26 > 0:48:28'have rarely been overlooked.'
0:48:32 > 0:48:36Right from their very first existence,
0:48:36 > 0:48:40food markets have been catapulting new and exciting tastes
0:48:40 > 0:48:42and flavours into our lives.
0:48:42 > 0:48:46And whilst foreign restaurants selling unheard-of dishes
0:48:46 > 0:48:48might have tickled our taste buds to start with...
0:48:48 > 0:48:52It's the specialist food markets that are now selling these
0:48:52 > 0:48:56international ingredients that have allowed us to have a bash at home.
0:48:59 > 0:49:03You know, British markets, it's not just all selling carrots
0:49:03 > 0:49:05- and places selling plastic buckets. - Oh, no.
0:49:05 > 0:49:08This recipe combines two of our favourite markets.
0:49:08 > 0:49:12- Yes, an Asian market... - And fish market.
0:49:12 > 0:49:15It's the sort of dish where you get your ingredients together to
0:49:15 > 0:49:17cook it, you have more fun shopping than you do cooking it.
0:49:17 > 0:49:21- Oh, it's brilliant. - But when it comes to cooking, it's quick to put together
0:49:21 > 0:49:23and we're going to do a panang fish curry,
0:49:23 > 0:49:24or a phanaeng fish curry.
0:49:24 > 0:49:26Now, there's three types of fish here.
0:49:26 > 0:49:29We've got cod, we've got haddock and we've got pollock.
0:49:29 > 0:49:31You see, we've gone to the market with no predetermined ideas
0:49:31 > 0:49:33what fish are going to go in it.
0:49:33 > 0:49:35We've just bought fish that go together.
0:49:35 > 0:49:38I mean, you could use sea bass, you could use bream,
0:49:38 > 0:49:39bit of whiting, bit of coley.
0:49:39 > 0:49:42But we've got some nice spices in that really sell a cheap fish.
0:49:42 > 0:49:44And make sure that... Look.
0:49:44 > 0:49:46You want to keep the integrity of those fish pieces,
0:49:46 > 0:49:48so chunk them quite large.
0:49:49 > 0:49:51Because they're just going to cook through
0:49:51 > 0:49:53in that lovely coconut-y sauce.
0:49:53 > 0:49:57We've got the lovely Thai shallots. I want 15 of these.
0:49:57 > 0:50:00If you're using ordinary shallots, you use eight.
0:50:00 > 0:50:04'Then stick in three tablespoons of sunflower oil
0:50:04 > 0:50:06'into a hot wok and fry.'
0:50:06 > 0:50:09Right. Time for blast off.
0:50:09 > 0:50:11Let's watch these shallots jump.
0:50:17 > 0:50:19Now, what we want, we want to cook them
0:50:19 > 0:50:23until they're golden and crispy.
0:50:23 > 0:50:24- Nearly there, mate.- Yeah.
0:50:25 > 0:50:28'This should take no more than five to eight minutes.
0:50:28 > 0:50:31'Once they are done, remove with a slotted spoon
0:50:31 > 0:50:33'and drain on kitchen paper.'
0:50:36 > 0:50:39- There we go.- Lovely stuff.
0:50:39 > 0:50:43'We'll put these to one side for a lovely, texturous topping later.
0:50:44 > 0:50:46'Right, now for the curry.'
0:50:46 > 0:50:49Bit of oil in the pan.
0:50:49 > 0:50:51So we've got some coconut cream.
0:50:51 > 0:50:54There's about two small cans here. This may spit.
0:50:57 > 0:51:01And this, it's Thai yellow curry paste.
0:51:01 > 0:51:04You can make this with the red curry paste,
0:51:04 > 0:51:06but traditionally it's a yellow curry paste.
0:51:06 > 0:51:08And the Thai curry pastes, they're pastes that are made up
0:51:08 > 0:51:11with different formulas for different curries.
0:51:11 > 0:51:13Actually, you can make your own
0:51:13 > 0:51:15and it does store very, very well.
0:51:15 > 0:51:18But if you can't be bothered, just find a good brand and stick to it.
0:51:18 > 0:51:22- I want four tablespoons. - We like it spicy.
0:51:22 > 0:51:24# They call me mellow yellow... #
0:51:24 > 0:51:26And just cook that for a moment.
0:51:26 > 0:51:28Now, what we're doing is... Look, see.
0:51:28 > 0:51:33I'm working that curry paste right through that coconut cream.
0:51:34 > 0:51:37And don't worry about getting the wok quite hot,
0:51:37 > 0:51:40because that's what you're after.
0:51:40 > 0:51:43Just work that in like that until you're...
0:51:43 > 0:51:44Cor, look at that.
0:51:44 > 0:51:47An even distribution of the herbs and spices
0:51:47 > 0:51:50and colour through said creamed coconut.
0:51:50 > 0:51:53And you need to cook that curry paste to release all those
0:51:53 > 0:51:55super duper flavours. When combined with coconut,
0:51:55 > 0:51:58- you're off on your holidays. - You are, aren't you?
0:51:58 > 0:52:00You know when you were on your holidays
0:52:00 > 0:52:03and all you could get from the local chemist was that coconut oil?
0:52:03 > 0:52:06- Oh, yes.- Dear me.- And you burn like a swine.- You do and all.
0:52:06 > 0:52:08Pop in some water.
0:52:10 > 0:52:13And a can of coconut milk.
0:52:14 > 0:52:18If you're watching your weight, you can always use reduced fat
0:52:18 > 0:52:21coconut milk and honestly it works very well.
0:52:21 > 0:52:23And we do watch our weight constantly.
0:52:23 > 0:52:25Go up and down like a fiddler's elbow.
0:52:25 > 0:52:28- Oh, we do. We do. It's a constant battle.- It is.
0:52:28 > 0:52:30Now we start with the aromatics.
0:52:30 > 0:52:34Two stalks of lemongrass, top 'em, tail 'em.
0:52:34 > 0:52:39Cut them in half and give them a thump with a heavy object.
0:52:39 > 0:52:42Just bruise it to release the oils.
0:52:42 > 0:52:46Now, we're not going to eat these. We'll just use them for flavour.
0:52:46 > 0:52:49The big chunk of flavour.
0:52:49 > 0:52:52To this, eight kaffir lime leaves.
0:52:52 > 0:52:54You can buy the dried lime leaves or you can get frozen ones.
0:52:54 > 0:52:58And you can rehydrate... the dried ones rehydrate quite well.
0:52:58 > 0:53:01- They're quite good. - Now we have the sweet and savoury.
0:53:01 > 0:53:04And sweet and savoury is the kind of essence of this dish.
0:53:04 > 0:53:08I'm going to put in a tablespoon of nam pla, which is Thai fish sauce.
0:53:08 > 0:53:10Kind of go steady.
0:53:13 > 0:53:16It's saltier than an anchovy in thermals.
0:53:16 > 0:53:17Now we want the sweetness.
0:53:17 > 0:53:20Use ordinary sugar, but we've got palm sugar.
0:53:20 > 0:53:22We want about two tablespoons.
0:53:22 > 0:53:26So again, I'm going to put it in here, use me bonker.
0:53:29 > 0:53:30And palm sugar's great.
0:53:30 > 0:53:34- Looks a bit like fudge, doesn't it?- It does.
0:53:34 > 0:53:37Now, put two tablespoons of this in the curry and stir it
0:53:37 > 0:53:38till it's dissolved.
0:53:41 > 0:53:44'Ingredients like these are often hard to come by,
0:53:44 > 0:53:49'but a good specialist Asian market stall will supply the lot.'
0:53:49 > 0:53:53'And quite often, they're a great way to get introduced to stuff
0:53:53 > 0:53:54'you've never seen or heard of.'
0:53:56 > 0:54:00- Now onto the pea aubergines.- Not!
0:54:00 > 0:54:02Oh, Thailand, it's full of aubergines in their many form.
0:54:02 > 0:54:05But pea aubergines. Just go and get them.
0:54:05 > 0:54:08And it's also quite hard and quite savoury.
0:54:08 > 0:54:11Now, if you can't get pea aubergines,
0:54:11 > 0:54:13you can always chop up some green beans
0:54:13 > 0:54:16and throw the bits in but it's not as good as this.
0:54:16 > 0:54:19But these are like little bullets and, really,
0:54:19 > 0:54:21you just get like a burst of savoury.
0:54:21 > 0:54:24They're really particular to the curry. They're lovely.
0:54:24 > 0:54:25So I'll pop those in.
0:54:27 > 0:54:29They're so lovely.
0:54:29 > 0:54:31They are lovely, but they're such a unique characteristic.
0:54:31 > 0:54:34If you can and you've got an Asian supermarket that you go to
0:54:34 > 0:54:37quite a lot, it's worth making the effort to get them.
0:54:37 > 0:54:41And if you're not sure about what to buy, ask, cos they'll tell you,
0:54:41 > 0:54:43cos they want to flog it.
0:54:44 > 0:54:47'You'll have noticed that our curry has several
0:54:47 > 0:54:49'clearly mapped out stages.'
0:54:49 > 0:54:52'And, if you time your ingredients sensibly,
0:54:52 > 0:54:55your curry will cook with Zen-like precision.'
0:54:55 > 0:54:57You've been to Thailand on your holidays.
0:54:57 > 0:54:59Is it good? I've never been.
0:54:59 > 0:55:01Oh, I have. I went to yoga in the morning.
0:55:01 > 0:55:03- I used to go up on the beach. - Did you?- Yes, yes.
0:55:03 > 0:55:05And since I lost weight, I'm a lot more flexible.
0:55:05 > 0:55:07You were always a bit flexible.
0:55:07 > 0:55:10I spent ages standing on one leg.
0:55:10 > 0:55:13You put it up like that, but the secret is
0:55:13 > 0:55:16you have to wrap your arms like that.
0:55:17 > 0:55:19And still maintain your core.
0:55:19 > 0:55:21Do you have to make a face like that?
0:55:21 > 0:55:24- It kind of comes with the arms, really.- Does it?- Yeah.
0:55:26 > 0:55:28'We'll give it eight minutes before the
0:55:28 > 0:55:30'pea aubergines are similarly enlightened.'
0:55:32 > 0:55:34Right, mate. Time for the peppers.
0:55:36 > 0:55:40One diced red pepper.
0:55:40 > 0:55:43One diced yellow pepper.
0:55:44 > 0:55:47Now, that goes in now for a further five minutes.
0:55:47 > 0:55:48Can you do the lotus thing?
0:55:48 > 0:55:51You know, like crossing your leg over your other leg.
0:55:51 > 0:55:52You know, like that?
0:55:52 > 0:55:54Then you do that and then you put this one...
0:55:54 > 0:55:57No, it's got to be tucked up, so you have the shape. No.
0:55:57 > 0:56:00- Like that.- No, no, no. No, my friend.
0:56:00 > 0:56:02That's not bad, that, for, you know... What have you got to do?
0:56:04 > 0:56:06It's up there, like that.
0:56:06 > 0:56:08You see, like so. Tucked in.
0:56:08 > 0:56:11No way, you've got to get that up there.
0:56:13 > 0:56:16Oh, look at that. The pea aubergines have cooked.
0:56:16 > 0:56:19Look at that wonderful separation, like you get in the restaurants.
0:56:19 > 0:56:23Time to float on the fish and the mangetout.
0:56:26 > 0:56:28And Thai curries are great,
0:56:28 > 0:56:31cos they're full of veg and they're healthy.
0:56:31 > 0:56:35- I'm just going to kind of fold it. - Fold it, David.
0:56:35 > 0:56:38Because it's important that you keep the fish in chunks,
0:56:38 > 0:56:41don't forget, because, what you want to do, as you're folding
0:56:41 > 0:56:42and the fish is cooking,
0:56:42 > 0:56:45you want to maintain the integrity of that lovely piece of fish.
0:56:45 > 0:56:47And it's going to steam in all your aromatics.
0:56:47 > 0:56:49Oh, look at that.
0:56:49 > 0:56:52I reckon another five minutes and that's it.
0:56:52 > 0:56:55Oh, takes me back to Bangkok.
0:56:55 > 0:56:58Now, this is Thai holy basil,
0:56:58 > 0:57:01which tastes to me really aniseedy,
0:57:01 > 0:57:04but it's what you want. If you can't get this, use ordinary basil.
0:57:04 > 0:57:08- But it's worthwhile foraging for. - Lovely fresh element to it.
0:57:08 > 0:57:11- Really nice, fresh flavour. - That's what you want.
0:57:11 > 0:57:13It's a thick, umptious curry.
0:57:13 > 0:57:15Don't eat the lime leaves and don't eat the lemongrass.
0:57:15 > 0:57:18- Some of those crispy shallots. - Lovely.
0:57:21 > 0:57:24The moment we've all been waiting for. There's nothing like it.
0:57:28 > 0:57:30Fantastic.
0:57:30 > 0:57:32And all the textural differences, as well,
0:57:32 > 0:57:34that underpin all those flavours.
0:57:34 > 0:57:37- It's just superb. - Those little pea aubergines.
0:57:37 > 0:57:40Aromatic, good, warming curry.
0:57:40 > 0:57:45- And a perfect example of the Great British market.- Oh, aye.
0:57:45 > 0:57:49This is a meal that's perfect from the market to the mouth.
0:57:57 > 0:58:00'From quite humble beginnings, British markets have become
0:58:00 > 0:58:04'some of the most dynamic and varied food stores in the world.'
0:58:04 > 0:58:06'Supplying goods to our ever-increasing
0:58:06 > 0:58:10'and diversifying population has seen them first respond to
0:58:10 > 0:58:14'and then begin to shape our nation's diet.'
0:58:14 > 0:58:18'And, as our natural inquisitiveness into what we're eating
0:58:18 > 0:58:22'and where it comes from has increased, so our food stores
0:58:22 > 0:58:25'have endeavoured to respond to our every whim and desire.'
0:58:25 > 0:58:28'Which means, that whatever you're wanting to cook,
0:58:28 > 0:58:30'you'll be sure to find a market near you supplying quality,
0:58:30 > 0:58:35'varied and flavoursome produce that we can all enjoy.'
0:58:41 > 0:58:44Subtitles by Red Bee Media Ltd