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Available for over a year

Every store cupboard has them, staples like Heinz Tomato Ketchup, Colman's Mustard, Lea & Perrins, Marmite and Tate & Lyle’s Golden Syrup that are a 'must have' for even the most prestigious chef. The Food Programme' examines the enduring appeal and versatility of these iconic brands - all of which have provided essential culinary support for over a hundred years. Sheila Dillon talks to social historian, Christina Hardyment, author of Slice of Life: the British Way of Eating since 1945 about the background of some of these brands. She also visits Lea & Perrins factory in Worcester and talks to Tony Deaking, company archivist and to Quality manager, Jenny Cope. Sheila talks to Sue Fudge at Fudges Bakery in Stalbridge in Dorset to view production of savoury biscuits and flapjacks that incorporate some of the branded products. Food writer, cook and journalist Nigel Slater, along with chef and food writer, Paul Hartley joins Sheila in the studio to taste some of the biscuits and to sample some recipes prepared by Paul and drawn from Paul’s recipe books that incorporate the branded products.