About this season
Sophie Grigson rediscovers meat, showing viewers how to cook the finest cuts in exciting ways, but always with an eye on cost and practicality.
Episodes (6)
1. Pork
Aired 16 November 1995
Sophie looks at techniques for preparing pork, including boning, rolling, and frying. Stuffed loin of pork with spiced apple sauce, pate de campagne, and sweet-and-sour ribs are all on the menu.
2. Poultry
Aired 23 November 1995
Sophie looks at poultry, and she's not even planning to roast any of it. She explores rare breed chickens. And duck is often seen as a difficult bird, but Sophie thinks it is undervalued.
3. Offal
Aired 30 November 1995
Sophie and Graham explore offal, from lambs kidney to ox heart, sweetbreads, the thymus and pancreas, testicles, haggis, liver and black pudding.
4. Lamb
Aired 7 December 1995
Sophie and Graham demonstrate how to select, prepare and cook perfect lamb, and ask if the time has come for a mutton renaissance.
5. Beef
Aired 14 December 1995
Sophie goes to Somerset in search of the best beef from traditional British breeds, before sampling salt beef. David cooks brisket, and Sophie spices up fillet beef with a sweet-and-sour Thai flavour.
6. Game
Aired 21 December 1995