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Great British Food Revival

Factual: Food & Drink

Chefs and cooks set out to re-popularise traditional British produce

Ten of the BBC's best-known chefs and cooks are on a mission to popularise traditional British produce

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Great British Food Revival: Series Three

Bridget Boseley

Gary Rhodes

Allegra McEvedy

Great British Food Revival: Series Three: Episode 10: Oats and Beans

Oats and Beans

Episode 10

Episode 10: Oats and Beans

Series Three

BBC Two - Great British Food Revival, Series Three, Oats and Beans

Gary Rhodes fights for runner and broad beans while Allegra McEvedy champions the oat.

Foodies champion British produce. Gary Rhodes fights for the British runner bean and broad bean while Allegra McEvedy champions the humble little oat.

Over recent years, the UK has lost three quarters of its runner bean fields. Gary Rhodes is fighting for the revival of this quintessential British summer vegetable. Allegra McEvedy champions the humble little oat and discovers that there is much more to it than just porridge.

Allegra McEvedy goes to Scotland to uncover the history of the oat and discovers just how important it was to the sustenance of the nation. She examines its credentials as a superfood, and in the revival kitchen creates three delicious dishes featuring oats - and there is not a bowl of porridge in sight.

Chef Gary Rhodes is backing the British runner bean and broad bean. Both have fallen out of favour with the British public over the years and he is determined to remind people of their unique qualities. In Somerset, he finds the martock bean which dates back to the 12th century, and makes up a delicious medieval pottage which was once the working man's staple diet. He also discovers that although people have turned their backs on it, the British dried fava bean is a big favourite in  Middle Eastern and North African cuisine.

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Chefs celebrate the wide variety and versatility of British ingredients

Each episode, two different chefs investigate the crisis facing a local produce they care passionately about and demonstrate the versatility of their chosen ingredient in the kitchen

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