The second of five programmes 2: Making the Most of It - Yorkshire
'A Regional dish is a whole countryside'
Yorkshire has always been noted for the quality of its food; although in the old industrial West Riding the tradition - of necessity-has been to make the most of very little. Today, in more prosperous times, the tastes born of hardship still/persist.
A liking for tripe, elder, and black puddings; for home baked bread and Yorkshire pudding and, in some parts, even for the leaf of the sweet dock.
Introduced by DEREK COOPER
Producer ANDREW SNELL (Manchester)
An article linked with this programme will be printed in The Listener dated 21 August