Food Programme

BBC Radio 4

Arts, Food

Chart Positions

Arts 142
Food 13

Investigating every aspect of the food we eat



January 24th, 2011

Episode 44 of 621 episodes

Sheila Dillon investigates the appeal of shellfish - bivalves and molluscs - from the point of view of taste and sustainability and asks why we don't eat them more in Britain. Chef Mark Hix shows what can be done with the lesser used varieties like whelks and razor clams.