Sophie's Meat Course - 4oD

Series 1 Episode 1

First Broadcast: Thu 16 November 1995 Channel 4

Sophie looks at techniques for preparing pork, including boning, rolling and frying. She will be choosing the best cuts - identifying the loin and selecting pork which makes good crackling. Stuffed loin of pork with spiced apple sauce, pate de campagne and American sweet-and-sour ribs are all on the menu.

Contributing their porcine expertise are Iain Whitney, a pig farmer and barrister who raises rare cross breed pigs, and Maynard Davies, one of the last traditional bacon curers. He offers 29 speciality bacons from many different regions of Britain.

SERIES:

1. Series 1 Episode 1 Pork
  
  Sophie looks at techniques for preparing pork, including boning, rolling and frying. She will be choosing the best cuts…
2. Series 1 Episode 2 Poultry
  
  Sophie looks at poultry - and she is not even planning to roast any of it... With the shops full of washed-out…
3. Series 1 Episode 3 Offal
  
  Time to tackle the squeamish subject of offal. Sophie insists that much, if not all, of the curious cuts are delicious…
4. Series 1 Episode 4 Lamb
  
  British lamb is highly rated all over the world, and has the advantage of being one of our purest native meats…
5. Series 1 Episode 5 Beef
  
  The most important thing about beef, is that it is well hung - for two weeks, according to Graham. The meat should be…