Beef and Shellfish

John Torode champions British beef, heading to Scotland to meet a farmer hoping to revive the fortunes of the Aberdeen Angus breed of cattle, before cooking a four-bone rib roast with Yorkshire puddings. Valentine Warner explores domestic seafood, discovering most of the UK's mussels are exported and the cockle industry has shrunk to almost nothing. He prepares several shellfish dishes in a bid to persuade people they are easy to cook.