Summary:In the last programme of the current series, food writer, Hugo Arnold sings the praises of fish - it's quick to cook, tastes great and really is good for the brain. He urges us to cast our nets wider than cod, plaice and fish fingers to try some of the more exotic fish now in our shops. Hugh Fearnley-Whittingstall explores the pros and cons of snacking and grazing. Why have we deserted meal times for the round the clock snacking, and what happened to the admonition never to eat in public! The last World in a Stew celebrates Jewish food with Rabbi Jacqueline Tabick who cooks Cholent - a stew that is made on Friday night ready to eat on the Sabbath. And Charles Camption reports on the success of Food File's Save our Shops campaign.
Description:FOURTH SERIES OF THIS VERY SUCCESSFUL INVESTIGATIVE AND INFORMATIVE FOOD SERIES.