After an 11-year hiatus, Food & Drink (8pm, BBC Two, 4 February) is back.
Presented by a bug-eyed and skeletal Michel Roux Jr, the theme of the first show was the great British Sunday roast. Perfect for Michel, who looks in desperate need of a good one.
He was joined by Michelin starred chef Tom Kerridge, who doesn’t. They got to grips with a lovely piece of pork loin, which Roux expertly cooked, offering two excellent tips. Leave it ever-so-slightly pink, and remove and finish the fat in the oven while the pork is resting. That way you achieve crackling nirvana and the pork doesn’t get too dry.
And, as the show went on to explain, we should be cooking our meat with great care because in 20 years’ time the price of meat will have “spiralled out of control”.
“The days of the 99p burger are numbered,” added roving reporter Stefan Gates, before revealing that the meat of the future is going to be… insects.
Warming to his theme, he tipped a large bag of protein-rich mealworms into a blender and blitzed them into a burger for a group of young farmers to try. They weren’t keen.
Neither were Michel, Tom and wine guru Kate Goodman, who sat around a table nibbling grubs and pondering a bleak future where rare steak has taken on a whole new meaning.
To the haunting strains of Lana Del Rey’s ‘Video Games’, they imagined what it would be like to forgo their favourite cuts of meat and eat “the heart, the lungs, the brains… donkey salami…”
Donkey? Steady on. I’ve only just started eating horse.