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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 2

Raymond Blanc

Angela Hartnett

Susie Staples

Bridget Boseley

Great British Food Revival: Series 2: Episode 5: Plums and Turkey

Plums and Turkey

Episode 5

Episode 5: Plums and Turkey

Series 2

BBC Two - Great British Food Revival, Series 2, Plums and Turkey

Raymond Blanc champions plums and Angela Hartnett suggests we should eat more turkey.

Series in which chefs popularise British produce. Raymond Blanc wants to revive the fortunes of the plum and Angela Hartnett suggests we should eat more turkey.

The UK has a fantastically diverse range of produce, yet it seems to be widely ignored in favour of cheaper or more exotic foreign imports. Some of our heritage varieties are genuinely in danger of being lost forever unless they are used once more for cooking and eating. Each episode of the Great British Food Revival sees chefs and foodies champion a different piece of British produce and demonstrate how it can be used in the kitchen.

Renowned chef Raymond Blanc thinks it is a tragedy that so many of our native orchards are disappearing and is determined to try reverse this trend. One of his favourite fruits is the British plum, many varieties of which are now seriously under threat. He meets farmers who are struggling to sell their plums, many of which lie rotting on the orchard floor because there is no longer a viable market for them, and die-hard lovers of plums who, like him, are determined to revive the fortunes of this classic British fruit. In the Revival kitchen, Raymond creates a range of amazing dishes that are so mouthwatering that they make you want to go and plant your own plum tree.   

Michelin-starred chef Angela Hartnett's campaign is to persuade us to cook with turkey outside of the Christmas season. She wants to reverse the perception of turkey as an over-cooked, dry meat that we only eat once a year and encourages us to embrace the slower-reared heritage varieties of turkey that produce succulent, tasty meat. Angela is determined to get us to be more experimental with turkey and cooks up some tasty treats to prove just how versatile this healthy and affordable alternative to chicken really is.

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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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