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PROGRAMME INFO |
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From amaranth to zabaglione, Sheila Dillon and Derek Cooper investigate every aspect of the food we eat. |
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LISTEN AGAIN |
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PRESENTERS |
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- Derek's biography
- Derek's interview
- What do you know about Derek? |
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"Cooper is a man with tremendous gusto and passion for the pleasures of life and food, but he is also a man who has a blazing fury with those who are responsible for allowing our food supply to have become so contaminated and with those countless others who accept this state with apathy and disregard."
Journalist Colin Spencer |
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PROGRAMME DETAILS |
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CORNISH CUISINE
Sheila Dillon introduces a special programme from Cornwall which celebrates the diversity of its local produce and discovers how tourism has driven changing tastes in the county. In collaboration with BBC Radio Cornwall, the programme explores the history of food production in Cornwall and finds out how producers are working together to turn the region into a quality food destination.
GUESTS AND INTERVIEWS
Reporter Denis Nightingale meets Michelin-starred chef Ben Tunnicliffe at his Abbey Restaurant in Penzance. Ben makes a dish he has created: Saffron Cake with Rhubarb Trifle. Joining Ben is Carol Trewin from Taste of the West who explains the historical legacy of food production of Cornwall.
Denis Nightingale visits Newlyn Fish Market and talks to fish buyer Robin Turner who is exploring local waters to discover if tuna could be a viable new species for local fishermen. St Ives fish processor Mathew Stevens explains why tastes have become much more varied in recent years.
At the world famous Eden Project near St Austell, Denis meets chef Richard Bennet and catering executive Mark Jones who spend a large chunk of their £2.5 million food budget on Cornish produce.
At Lynher Dairies near Truro Catherine Mead makes Yarg cheese, a local delicacy
wrapped in nettles and one of nearly fifty hand crafted cheeses now produced in the county.
Reporter Claire Hawke meets Jo and Jeremy Richardson who farm ostriches near Liskeard and they tell her how they decided to diversify from dairy farming into ostrich production.
At Callestick Farm, Claire Hawke talks to dairy farmer Angela Parker who started making Callestick Ice Cream fourteen years ago and has seen the farm’s income increase significantly as a result.
Denis Nightingale meets potato farmers Jeff Thomas and Bill Wallace, two of the twenty three farmers who have joined together to promote Cornish new potatoes.
Back at the Abbey Restaurant, Denis Nightingale, Ben Tunnicliffe and Carol Trewin are joined by Bernie Harris from West Cornwall Hampers, a company set up to supply good, local food to visitors when they arrive at their holiday cottages.
ADDITIONAL INFORMATION
The Abbey Restaurant
Abbey Street
Penzance
Cornwall
TRI8 4AR
Tel/Fax: 01736 330680
Taste of the West
Agriculture House
Pynes Hill
Rydon Lane
Exeter
EX2 5ST
Tel: 01392 440745
Fax: 01392 440732
M. Stevens and sons
Unit 2
Penbeagle Industrial Estate
St Ives
Cornwall
TR26 2JH
Tel: 01736 799 392
Eden Project
Bodela
St Austell
Cornwall
Pl24 2SG
Tel: 01726 811911
Lynher Dairies
Ponsanooth
Truro
Cornwall
TR3 7JH
Tel: 01872 870789
Fax: 01872 870939
cmead@lynherdairies.co.uk
A&J Richards
Lowertown Farm
Trewidland
Liskeard
Cornwall
PL14 4ST
Tel: 01503 240800
Callestick Farm Cornish Dairy Ice Cream
Callestick Farm
Callestick
Cornwall
TR4 9LL
Tel: 01872 573126
Fax: 01872 571450
British Potato Council
4300 NashCourt
John Smith Drive
Oxford Business Park
Oxford
OX4 2RT
Tel: 01865 714455
Fax: 01865 782231
West Cornwall Hampers
Grove Cottage
Trescowe
Germoe
Penzance
Cornwall
TR20 9RW
Tel: 01736 763623/4
RECIPES
four to six people
Rhubarb, Saffron Cake and Mascarpone Trifle
Saffron Cake
Ingredients
½ gm saffron
2 tbsp clear honey
1 oz melted butter (cooled)
3 oz caster sugar
1 oz muscavado sugar
eggs
4 oz plain flour
1 oz sultanas
Mascarpone
Ingredients
8 oz mascarpone cheese
3 oz caster sugar
½ pt double cream
Rhubarb
Ingredients
3 1b rhubarb
8 oz caster sugar
Note: Where caster sugar is stated, use vanilla sugar. Place empty vanilla pods in the sugar, first removing the seeds. Leave in an airtight container. Once the sugar is finished add more to the container. If vanilla pods are not available use a good quality essence or leave out if preferred.
Saffron Cake
Method
Pour approximately 2 fl oz boiling water over saffron. Cover and leave to infuse. Whisk eggs and sugar until tripled in volume. Gently fold into the egg and sugar mix, the sieved flour, butter, honey, saffron and sultanas. Pour this into a lined baking tray and bake in a medium oven gas mark 6/180C for approximately 10 to 15 minutes, until when lightly pressed the cake springs back. Remove to cooling wire. Allow to cool.
Rhubarb
Method
Heat a heavy pan. Wash the rhubarb, cut into ½ inch pieces and put in the hot pan.
Add sugar and allow to stew lightly. Try to keep some pieces intact. Taste for flavour.
Add more sugar if too tart or some lemon juice if too sweet. Pour into a colandar over a bowl to collect the juice for later. Once cooled refrigerate until needed.
Mascarpone
Method
Beat mascarpone and sugar together. Whip the cream until just holding its own weight. Fold these together.
Assembling Trifle
Break up the sponge. Soak in some of the rhubarb juice and if preferred some alcohol.
You may not need all the sponge. Any left over can be frozen and used again.
Layer the sponge, mascarpone and rhubarb in glasses. Refrigerate until needed.
Make a sugar syrup of approximately 4 oz caster sugar and a splash of water,
boil to dissolve sugar, add some saffron and leave to cool. This can be drizzled over the trifle just before serving.
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