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| THE FOOD PROGRAMME
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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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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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READY MEALS
In the Food Programme this week Sheila Dillon considers the burgeoning market for ready meals, the role they play in our diet and the impact they’re having on traditional cooking skills.
Sheila meets self-confessed ready meal afficianado Dave Griffiths and together they shop for meals with nutrition consultant and writer Juliette Kellow. (juliettekellow@onetel.com)
At the 5th National Salt Awareness Day at the House of Commons, promoted by CASH – Consensus Action on Salt and Health, Sheila speaks to CASH Chair, Professor Graham MacGregor on how salt affects our health.
She also talks to chair of the Food Standards Agency, Sir John Krebs, on the action he would like the food manufacturers to take to reduce salt levels in foods.
Sheila visits Pennine Foods, part of Northern Foods, who make Marks & Spencer’s new range of authentic Chinese regional ready meals.
Here she meets Pennine’s MD Colin Webber and Mark Shippey, Marks & Spencer's Technical manager, both involved in the early days of ready meal manufacturing, Pennine’s Technical Manager, Simon Knight, and Head Chef at Pennine Foods, Dave Shaw and Helena Fleming from Marks & Spencer Development with whom she tastes some of the new range of Chinese meals.
Sheila then explores the growing demand for home-made ready meals with Brenda Kain of Stumbledon Seasonal Foods in Much Hadham in Hertfordshire. Brenda was a finalist in last year’s BBC Radio 4 Food and Farming Awards and Sheila went to meet her with Kath Dalmeny of the Food Commission.
Sheila examines the nutritional impact of microwaving food with Dr Steve James, Director of the Food Refrigeration and Process Engineering Research Centre at Bristol University and an expert on thermal processes in microwave ovens.
She also investigates how ready meals are affecting our ability to cook for ourselves with Dr Frances Short (franceslshort@aol.com) who has researched contemporary domestic cooking and cooking skills for the Centre of Food Policy now at City University.
Finally Sheila, Dave Griffiths and dietician Juliette Kellow cook a shepherd’s pie from scratch to compare it with various supermarket ready made versions.
Further Information:
Tesco
Sainsbury's
BBC Food website
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