Condiments

Two post-prandial programmes in which Sophie Grigson celebrates the unsung heroes of the feast.

Episodes

EpisodeTitleFirst
Broadcast
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20000526

MUSTARD

A radio programme

BBC Programme Number: 98AH2502

First broadcast on 1998-06-07

Producer: J. MAY

Next in series: HORSERADISH

See more CONDIMENTS programmes (2)

Broadcast history

07 Jun 1998 14:45-15:00 (RADIO 4)

26 May 2000 15:45-16:00 (RADIO 4)

01Mustard1998060720000526

A look at the impact mustard has had on our language and on the business of agriculture, and a recipe using mustard in a way one might not have thought of.

01Mustard1998060720000526
20131015 (BBC7)
20131016 (BBC7)

Sophie Grigson takes a look at the impact mustard has had on language and agriculture.

Sophie Grigson takes a look at the impact mustard has had on language and agriculture.

Sophie Grigson celebrates the unsung heroes of the feast with a look at the impact mustard has had on our language and on the business of agriculture.

A look at the impact mustard has had on our language and on the business of agriculture, and a recipe using mustard in a way one might not have thought of.

02 LASTHorseradish19980621

Gardeners complain that this is an invasive and pestilent weed, but Sophie meets a farmer who grows it on an industrial scale, so crucial is it to the success of Sunday lunch.

Horseradish oils cause burning and tears, but the plant has chemical and medicinal properties, as well as considerable culinary potential.

02 LASTHorseradish1998062120131016 (BBC7)
20131017 (BBC7)

Sophie Grigson follows another undervalued addition on its journey from fresh root to jar.

Sophie Grigson celebrates the unsung heroes of the feast, meeting a farmer who grows horseradish on an industrial scale, so crucial is it to the success of Sunday lunch.

Gardeners complain that this is an invasive and pestilent weed, but Sophie meets a farmer who grows it on an industrial scale, so crucial is it to the success of Sunday lunch.

Horseradish oils cause burning and tears, but the plant has chemical and medicinal properties, as well as considerable culinary potential.