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THE FOOD PROGRAMME
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Programme details |
Sunday 05 October 2008 |
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There are enough of them to feed the nation and they tick all the right boxes – healthy meat, inexpensive, tasty – so why aren’t we eating more rabbits? We import twice as much as we produce, yet there are over 40 million of them following the mild and wet weather of recent years. Shouldn’t we be eating bunnies rather than broilers?
Food writer Clarissa Dixon Wright explains the long historical connections with rabbit in Britain.
Reporter Alasdair Sandford visits a small, mixed rabbit production farm in the Picardy region of France and meets local farmers.
Marie Claire McIntosh of Four Paws UK, has been campaigning against the use of battery cages for rabbits across Europe and in China.
David Blythe, Managing Director of Woldsway Foods, farms rabbits in England and explains why he feels he faces unfair competition from abroad.
Reporter Simon Parkes visits Chilham, near Canterbury in Kent, to meet Mark Gilchrist, owner and head chef of the catering company Game for Everything. Simon goes ‘lamping’ with Mark and with gamekeeper Guy Ledger – and finds out the correct way to prepare rabbit for the pot.
Sheila Dillon is joined in the studio by Ben Tish - Head Chef of Salt Yard Restaurant in London. Ben invites Sheila to try Wild Rabbit with Celeriac and Chocolate – and Farmed Rabbit with spinach and morilla (Spanish black pudding).
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Further information |
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Four Paws UK
Game for Everything
Books:
The Game Cookbook by Clarissa Dickson Wright & Johnny Scott published by Kyle Cathie Ltd, ISDN: 978-1-85626-749-6.
Clarissa’s Comfort Food by Clarissa Dickson Wright published by Kyle Cathie Ltd, ISBN: 978-1-85626-713-7.
Spilling the Beans by Clarissa Dickson Wright, published by Hodder & Stoughton, SBN-10: 0340933895, ISBN-13: 978-0340933893.
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Presenting The Food Programme has been Sheila's perfect job.