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Cutdowns: Gregg Wallace on Potatoes
Great British Food Revival - S0 - E8
Some of the best Great British produce is under threat and this exciting series is a call to action as ten of the BBC's best-loved chefs and cooks help to bring our traditional produce back from the brink. We've got the rarest, tastiest and most culturally important ingredients right here under our noses, but they are in danger of being lost forever if we don't rally behind them. Each episode of The Great British Food Revival takes two passionate presenters on a gastronomic journey to discover, cook with and reinvigorate our great heritage foods. Each show is a campaign by the hosts to raise awareness, get people cooking with, talking about and enjoying these great British ingredients. In this episode, greengrocer cum MasterChef host Gregg Wallace makes a case for the revival of the humble spud. All too often replaced by rice or pasta on our plates, tasty tatties need more respect in Gregg's opinion.
Great British Food Revival: Season 0 - 10 Episode s
0x1 - Cutdowns: James Martin on Apples
January 5, 2012
Some of the best Great British produce is under threat and this exciting series is a call to action as ten of the BBC's best-loved chefs and cooks help to bring our traditional produce back from the brink. We have got the rarest, tastiest and most culturally important ingredients right here under our noses, but they are in danger of being lost forever if we do not rally behind them. In this episode, chef and proud Yorkshireman James Martin takes on the challenge of reviving the British apple. Forced off the supermarket shelves by identikit fruit that have been shipped in from as far away as New Zealand and Chile, James is determined to show off the qualities of our native varieties. He discovers that we can all play our part in the revival by checking if that tree at the bottom of the garden is one of several hundred varieties thought to be extinct. And he shows three delicious recipes that highlight the variation in flavour of this under-appreciated fruit.
0x2 - Cutdowns: Glynn Purnell on Cheese
November 2, 2012
Some of the best Great British produce is under threat and this exciting series is a call to action as ten of the BBC's best-loved chefs and cooks help to bring our traditional produce back from the brink. We've got the rarest, tastiest and most culturally important ingredients right here under our noses, but they are in danger of being lost forever if we don't rally behind them. In this episode, Michelin starred chef and Great British Menu favourite Glynn Purnell rides to the rescue of British cheese. Cheap foreign imports, misleading labelling and a lack of public knowledge of the sheer variety of British cheeses available mean Glynn has his work cut out for him. But on his journey of discovery he meets some truly passionate cheese makers, samples some great tasting cheeses and shows off his own restaurant-quality dishes that let British cheeses shine.
0x3 - Cutdowns: Gary Rhodes on Tomatoes
January 2, 2013
Gary Rhodes wants us all to appreciate the virtues of the British tomato. Unlike our Italian or Spanish cousins we view the tomato as a year round product so ignore the British growing season when our own fruit is at its best. To show us why we should change our ways Gary discovers the wealth of varieties out there, learns how easy it is for us to grow our own and demonstrates a three course menu that has great tasting British tomatoes at its core, including an innovative white tomato sorbet.
0x4 - Cutdowns: Ainsley Harriott on Honey
January 3, 2013
Ainsley Harriott shows off his sweet side as he starts a campaign for the revival of British honey. With bees under threat from disease and a lack of awareness of our native honey production, Ainsley has to criss cross the country to find out how we can all play our part in its revival. He also takes to the kitchen to show how honey can add its signature flavour to glazed duck breasts, a warm goats' cheese salad and a fabulous fig dessert.
0x5 - Cutdowns: Clarissa Dickson Wright on Pork
January 4, 2013
Clarissa Dickson Wright pins her flag to the mast of rare breed pork. Never one to mince her words, Clarissa believes that government meddling in the 1950s has left us with flavourless commercial pigs, with none of the character of our native breeds. She meets some of the hardworking farmers battling to preserve our rare breed porkers and lets us in on some of her cooking secrets, including how to get perfect crackling on your Sunday roast.
0x6 - Cutdowns: Matt Tebutt on Mutton
January 5, 2013
Matt Tebutt leads the charge on behalf of mutton. Knocked for six by cheap imports of lamb, mutton has lost its place as a family staple. Matt is determined to win back its reputation and discovers that the cause is being taken up from the mountains of Wales to the markets of London. He also demonstrates how tasty and versatile this meat can be by cooking stuffed shoulder and a spicy tagine inspired by North African cuisine.
0x7 - Cutdowns: Michel Roux Jr on Bread
February 17, 2013
Michel Roux Jr gets passionate about the lost art of baking bread. He sets out to discover the secrets behind artisan bread and shares his own recipes.
0x8 - Cutdowns: Gregg Wallace on Potatoes
April 14, 2013
Some of the best Great British produce is under threat and this exciting series is a call to action as ten of the BBC's best-loved chefs and cooks help to bring our traditional produce back from the brink. We've got the rarest, tastiest and most culturally important ingredients right here under our noses, but they are in danger of being lost forever if we don't rally behind them. Each episode of The Great British Food Revival takes two passionate presenters on a gastronomic journey to discover, cook with and reinvigorate our great heritage foods. Each show is a campaign by the hosts to raise awareness, get people cooking with, talking about and enjoying these great British ingredients. In this episode, greengrocer cum MasterChef host Gregg Wallace makes a case for the revival of the humble spud. All too often replaced by rice or pasta on our plates, tasty tatties need more respect in Gregg's opinion.
0x9 - Cutdowns: Angela Hartnett on Crab
May 12, 2013
Some of our best Great British produce is under threat and this exciting series is a call to action as ten of the BBC's best-loved chefs and cooks help to bring our traditional produce back from the brink. We've got the rarest, tastiest and most culturally important ingredients right here under our noses, but they are in danger of being lost forever if we don't rally behind them. Each episode of The Great British Food Revival takes a passionate presenter on a gastronomic journey to discover, cook with and reinvigorate our great heritage foods. Each show is a campaign by the host to raise awareness, get people cooking with, talking about and enjoying these great British ingredients. In this episode, Michelin-starred chef Angela Hartnett attempts to find her sea legs when she delves into why crab is so unloved in Britain.
0x10 - Cutdowns: The Hairy Bikers on Cauliflower
May 19, 2013
Some of our best Great British produce is under threat and this exciting series is a call to action as ten of the BBC's best-loved chefs and cooks help to bring our traditional produce back from the brink. We've got the rarest, tastiest and most culturally important ingredients right here under our noses, but they are in danger of being lost forever if we don't rally behind them. Each episode of The Great British Food Revival takes one passionate presenter on a gastronomic journey to discover, cook with and reinvigorate our great heritage foods. Each show is a campaign by the host to raise awareness, get people cooking with, talking about and enjoying these great British ingredients. James Martin shows his support for heritage apples, while Michel Roux Jr makes a case for the revival of real bread. The Hairy Bikers get behind the revival of the cauliflower, while Clarissa Dickson Wright puts forward her argument for rare breed pork.