 |
|
|
|
|
|
|
|
|
|
|
|
|
THE FOOD PROGRAMME
|
 |
|
 |
MISSED A PROGRAMME?
Go to the Listen Again page |
|
|
|
|
|
 |
|
Sunday 12:30-13:00,
Rpt Monday 16:00-16:30
Investigating every aspect of the food we eat |
|
|
|
Contact us |
|
|
|
|
|
|
|
|
|
Programme details |
Sunday 02 October 2005 |
|
|
|
 |
|
|
 |
|
|
 |
Sheila Dillon celebrates the fifth quarter, dissects global attitudes to eating innards, and discovers whether tongues, trotters and tripe are really reclaiming their place on the British menu.
Reporter and offal refusnik James Crawford endeavours to overcome his resistance to innards and extremities. He cooks kidneys in mustard vinagrette for himself and his young son, and he visits Fergus Henderson at his restaurant St John which specialises in offal to sample Fergus' signature dish of bone marrow on toast.
Sheila travels to Dewsbury near Leeds to tour The Ideal Tripe Works, one of the few remaining tripe-dressing factories in the country where she is shown around by owner Chris Hey.
Sheila is joined in the studio by offal afficianado, cook and food writer Matthew Fort who prepares sweetbreads in masala and dicusses our feelings about eating innards.
And Lebanese cook and author Anissa Helou invites Sheila to her home to sample a traditionally prepared sheep's head.
|
|
|
|
Further information |
|
|
St John Bar and Restaurant, Smithfield
Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson, Anthony Bourdain (Introduction)
published by Bloomsbury, ISBN: 0747572577.
The Ideal Tripe Works
Ideal Tripe Works
Meadow Lane
Dewsbury
West Yorkshire
WF13 2BE
Tel: 01924 463512
Eating Up Italy : Voyages on a Vespa by Matthew Fort published by Perennial,
ISBN: 0007214812
The Fifth Quarter: An Offal Cookbook by Anissa Helou published by Absolute Press,
ISBN 1 904573 21 5
|
|
|
The BBC is not responsible for the content of external sites |
|
|
Don't miss We want to hear your experiences |
|
Presenting The Food Programme has been Sheila's perfect job.