Essex
Food programme exploring specialities from around Britain. In Essex, Janet Street-Porter and Brian Turner visit the Cudmore Grove coastal path before heading to Mersea.
The show starts on the Cudmore Grove coastal path before Janet Street-Porter and Brian Turner head to Mersea to meet an oyster farmer whose family have been farming the same native and rock oyster beds for decades.
Brian's first dish attempts to convert Janet to the joys of cooked oysters before she goes to learn about the history of the salt pans. Brian heads off to meet chef Darren Bennett at the Magic Mushroom on Mersea, where he makes a dish using local trout for Janet.
Brian meets some pigs who are responsible for becoming some prize-winning sausages, while Janet learns more about the history and geography of the unspoilt stretch of Essex coastline at Cudmore Grove. Pork sausage meat is key to Brian's celebratory dish which is cooked, most appropriately, outside some quintessentially British seaside huts.
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