麻豆社

Anchovies

Chef Rowley Leigh explains why he thinks the anchovy is one of the greatest ingredients.

• 30 mins

Parmesan

Celebrity chef Angela Hartnett goes in search of the perfect Parmesan cheese.

• 30 mins

Pork

James Martin visits Hampshire in pursuit of the best pork.

• 30 mins

Slow Food UK

Simon Parkes looks at the work of the Slow Food movement in the US, Italy and the UK.

• 30 mins

Milk and Dairy

What has to happen to make milk profitable for farmers?

• 30 mins

Rabbits

Considering whether the increasing amount of rabbit on British menus might be a good thing

• 30 mins

Organic Food

Sheila Dillon asks if organic food will fall victim to the current economic turbulence.

• 30 mins

Fife

The series that investigates the world of food and the stories behind what we eat.

• 30 mins

Can Britain become self sufficient?

The series investigating the world of food and the stories behind what we eat.

• 30 mins

The El Bulli Effect

Sheila Dillon explores the influence of the famous restaurant El Bulli.

• 30 mins

Cider

Sheila Dillon explores the history of cider and asks what goes into it, besides apples.

• 30 mins

Mutton

Sheila Dillon investigates whether or not mutton still has an image problem.

• 30 mins

Pies and PDOs

The series investigating the world of food and the stories behind what we eat.

• 25 mins

Food and Farming Awards 2008

Sheila Dillon hosts the ninth Food and Farming Awards, held at the NEC in Birmingham.

• 25 mins

Markets

How markets survive and where they sit in the current food retail landscape.

• 30 mins

Food Books

Sheila Dillon and guests discuss the year's crop of food books.

• 25 mins

Forgotten Christmas Meals

Sheila Dillon joins a family of keen cooks to prepare a feast of forgotten Christmas meals

• 30 mins

A Meal with Chef Angela Hartnett

Sheila Dillon challenges chef Angela Hartnett to make a meal from local produce.

• 25 mins

Guilty Pleasures

Sheila Dillon celebrates guilty culinary pleasures, including doughnuts and dripping.

• 30 mins

Quality Meat

Sheila Dillon discovers the lengths the top butchers go to to source the very best meat.

• 30 mins

Egon Ronay

Peter Bazalgette reflects on the life and legacy of the late food critic Egon Ronay.

• 30 mins

Pigs

What are the forces that have enabled cheap pork to flood UK supermarkets?

• 30 mins

Mussels and Other Seafood

Sheila Dillon reports on growing mussels in Shetland.

• 30 mins

Sicilian citrus industry

The Sicilian citrus farmers who protested in London about the decline of the industry.

• 25 mins

Polar Diaries

Revisiting two audio food diaries recorded in the north and south poles in 2002.

• 30 mins

Cheese

Sheila Dillon investigates the production of British farmhouse cheeses.

• 30 mins

Potatoes

Sheila Dillon looks at the history of the potato.

• 30 mins

Venison

Sheila Dillon finds out what happens to all the venison that is being produced in the UK.

• 30 mins

Recession and Retail

Sheila Dillon re-visits some of the finalists from the Food and Farming Awards.

• 25 mins

Cuba

Cuba's years of experimentation with self sufficiency, organics and sustainable farming.

• 25 mins