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factual
VEG TALK
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Veg Talk
Programme details
29 July 2005
Charlie, Michel and Gregg
Charlie and Gregg are joined by Michel Roux Jr.
The Chef
Michel Roux Jr has run Le Gavroche since 1991.  Michel's early training in France instilled in him a belief in simplicity and quality of raw ingredients which he has put to use in developing the recipes he uses both at Le Gavroche and in his books. 
 
ICED CUCUMBER SOUP
Ingredients
2 large cucumbers
1 shallot
Juice of one lemon
2 teaspoons castor sugar
1 bunch coriander + mint
salt and green Tabasco to taste

Method
Wash the cucumber and peel one only. Cut in half and with a spoon scoop out the seeds and discard. Chop the cucumber up and place in a blender with the lemon juice, seasoning, sugar, then peeled and chopped shallot. Blend until smooth, you may need to add a few drops of water to start the process. Once smooth add the picked herbs and only blend enough to roughly chop. Serve very chilled.
© Michel Roux Jr  

Le Gavroche Cookbook  published by Weidenfeld Nicolson Illustrated, ISBN: 0304355739,
The Marathon Chef: Food for Getting Fit  published by Weidenfeld Nicolson Illustrated, ISBN: 1841882356
Matching Food and Wine: Classic and Not So Classic Combinations  published by Weidenfeld Nicolson Illustrated, ISBN: 0297843796
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Presenters
Gregg Wallace
Gregg WallaceGregg is an award-winning food broadcaster who coaches U-12 rugby in his spare time.
Charlie Hicks
Charlie HicksCharlie is a greengrocer extraordinaire bringing fruit and veg expertise to the masses.

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See also
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Food
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Woman's Hour: Food

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Food Standards Agency
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The Vegetarian Society

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