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PROGRAMME INFO |
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From amaranth to zabaglione, Sheila Dillon and Derek Cooper investigate every aspect of the food we eat. |
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LISTEN AGAIN |
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PRESENTERS |
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- Derek's biography
- Derek's interview
- What do you know about Derek? |
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"Cooper is a man with tremendous gusto and passion for the pleasures of life and food, but he is also a man who has a blazing fury with those who are responsible for allowing our food supply to have become so contaminated and with those countless others who accept this state with apathy and disregard."
Journalist Colin Spencer |
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PROGRAMME DETAILS |
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Pawpaw and papaya are botanically very different fruits, but the cause of much confusion especially in Britain where the word pawpaw is frequently applied to the papaya. Sheila Dillon investigates how this confusion came about and finds out why we're eating more of both fruits.
SheilaÌýÌývisits TheRoyal Botanic Gardens at Kew to askÌýProfessor Monique Simmonds, Head of Biological Interactions, to define the botanical differences between pawpaw and papaya.
Reporter Jean Snedegar travels to Harpers Ferry, West Virginia toÌýinterview geneticist Neal Peterson about the revival of pawpaw farming in America. She then visits a Pawpaw Workshop at Kentucky State University and speaks to Principal Investigator of Horticulture Kirk Pomper, andÌý President of the Ohio Pawpaw Grower's Association Chris Chmiel. At the annual Ohio Pawpaw Festival, Jean interviews Doug Archbold, Professor of Horticulture at the Kentucky State University and meets various pawpaw enthusiasts.
SheilaÌýtalks toÌýChris Rudge, Medical Director of NHS UK Transplant about his use of papaya in transplant surgery.
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Reporter Nikita Gulhane visits tropical fruit distributors Wealmoor Ltd where he interviews MD Rati Dhanani and Commercial Director Avnish Malde.
In the studio, Sheila is joined by Dr John Briffa, who writes on food and health for The Observer and cook and food writer Manju Malhi who cooks spiced papaya.
Further information
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Recipe
Spiced Papaya with Mustard and Curry Leaves
Serves 2-3
Ingredients
350g raw papaya, peeled
3 tbsp vegetable oil
¼ tsp brown mustard seeds
6-8 dried or fresh curry leaves (optional)
2 green finger chillies, finely chopped
¼ tsp turmeric
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp salt
¼ tsp medium hot chilli powder
1 large tomato, finely chopped
1 tsp, root ginger, peeled and grated
Method
Cut the papaya in half and scoop out the seeds. Chop into 2cm pieces and wash them thoroughly under running water.
Heat the oil in a saucepan.
Tip in the mustard seeds. When they splutter, add the curry leavesÌý followed by the
papaya and the green chillies. Fry for a minute. Then add the turmeric, cumin, coriander, salt and chilli powder and stir for another minute. Cover and cook on a low heat for 6 to 7 minutes.
Add 200ml of water, the tomato and ginger, and replace the lid and cook on a low heat for 5 minutes until the papaya is tender.
Serve hot with chapatis or pitta breads and a yogurt salad.
©Manju Malhi
Books
Natural Health For KidsÌý by , published by Michael Joseph.ISBN 0 718 14638 7 published February 2005.
India with PassionÌý by Manju Malhi, published by Mitchell Beazley. ISBN 1 84000 947 0.
Brit SpiceÌý by , published by Penguin Books. ISBN 0 141 0062 1. £12.99
website
looks at how changes in the countryside have affected the people who live there - and what they can expect in the future.
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