91热爆

Chefs' Choices Number 1: Indian Meat Pickle

Cyrus Todiwala gets to work with spices, herbs and his very own Indian meat pickle.

• 25 mins

Chefs' Choices Number 2: Cauliflowers

Yotam Ottolenghi brings some much-needed passion to the neglected cauliflower.

• 25 mins

Chefs' Choices Number 3: Raspberries

Jeremy Lee explains why raspberries are his favourite fruit and meets growers in Scotland.

• 30 mins

Chefs' Choices Number 4: Lemongrass

Raymond Blanc explains how travel in Asia led to a culinary love affair with lemongrass.

• 25 mins

Shetland's Sunday Teas

Simon Parkes finds out about the traditional Shetland summer Sunday afternooon teas.

• 25 mins

Indigenous Veg

What price the loss of indigenous vegetables in Africa? Sheila Dillon finds out.

• 25 mins

Food Myths

Sheila Dillon delves into food myths and misconceptions about some traditional dishes.

• 25 mins

Slow Cheese

Sheila Dillon meets producers of rare and unusual cheeses from around the world.

• 25 mins

Hops

The renaissance in English hops: more varieties, more ales, more happy and hoppy customers

• 25 mins

Feasts

What function do feasts serve today? Sheila Dillon explores the role of social eating.

• 25 mins

Duck Shoots

Sheila Dillon investigates duck - both wild and farmed - for taste, cost, and welfare.

• 25 mins

Omega 3

Sheila Dillon explores the issues surrounding our intake of omega 3 fatty acids.

• 25 mins

Yoghurt

The Silivri yoghurt festival celebrates Turkish artisan yoghurts. But are they dying out?

• 25 mins

The National Honey Show

Sheila Dillon visits the 2009 National Honey Show in Weybridge.

• 25 mins

30th Anniversary

The Food Programme marks its 30th anniversary.

• 25 mins

30th Anniversary: Business

As pioneering businesses grow, can they maintain their original ideals?

• 25 mins

Awards Extras

The 2009 Food and Farming Awards judges tour the UK visiting winners and finalists.

• 25 mins

Food Memoir

Simon Parkes explores the popularity of the food memoir.

• 25 mins

Food and Art

What is the relationship between food and art today?

• 25 mins

Spirits

Sheila Dillon tastes her way through the long tradition of turning fruit into alcohol.

• 25 mins

Bread Skills

Sheila Dillon celebrates 'real' bread and those who make it.

• 25 mins

School Dinner Revolution

Sheila Dillon is joined by Jeanette Orrey and Hugh McLennan.

• 25 mins

Speciality Tea

Speciality tea is the biggest growth area in the tea sector - so what's the appeal?

• 25 mins

Micro Dairies

Are small community dairies, serving local customers, the way forward for dairy farmers?

• 25 mins

City Food Lecture

How to feed a world of nine billion? Simon Parkes reports from the City Food Lecture.

• 25 mins

Puddings

Simon Parkes celebrates British puddings, the ultimate comfort food.

• 25 mins

Seeds

Who decides what plants we breed, and what effect does it have on the food we eat?

• 25 mins

The New Gastronomy

Can you become a great gastronome by taking a university degree in gastronomy?

• 25 mins

Halal

Sheila Dillon looks at the growing demand for halal meat in Britain.

• 30 mins

New World Cheese

Sheila Dillon hears how an Australian campaigner risked being jailed over raw milk cheese.

• 30 mins