The Food Programme

Borough Market, in south east London has been, and is, a food phenomenon. It took off in the 1990s, riding in the wake of the BSE outbreak that had led to a new interest in the source of our food. As it developed it looked as though a few seedy acres on the south bank of the Thames were going to give us, for the first time in decades, a market as good as the very best in France, Spain or Italy. And Borough's influence stretches beyond London: it served as a model for other local authorities for what a market could be, and how it could regenerate communities and areas. Even supermarkets imitated its ranges as urban wealth reached rural pockets. But the market's success has latterly been overshadowed by criticisms that it has lost its way, catering now for tourists not local cooks, and introducing rising tariffs on traders that some say threaten their businesses. Sheila Dillon charts the rise of the market with some of its founders, and asks the Chair of Trustees for the Borough Market, Peter Wilkinson, has this nationally important market lost its way? Producer Rebecca Moore.

Sheila Dillon looks at the role of food producers and farmers in combating the Sicilian mafia.The Sicilian "Cosa Nostra" emerged around the citrus groves of Palermo in the 19th century as control of farming and food production fell into the hands of estate managers and middle men.From that time the influence of the mafia over food production and distribution on the island has been extensive. In recent decades the work of investigators like Giovanni Falcone and Paolo Borsellino did much to lessen the power of the mafia but its involvement in the food business continues to this day.Now, a new generation of entrepreneurs and anti-mafia campaigners are using food to send a message around the world that Sicily is breaking away from that past. Producer Dan Saladino.

Sheila Dillon explores a food story behind the 150th anniversary of Italian unification. In 1861 Italians came together as one nation, but does food reveal a different story? Sheila travels to Sicily where she hears how the island's powerful food culture is seen as evidence by some of disappointment with the creation of a nation state. She meets food historian Mary Taylor Simeti who explains how menus in the 19th century show how Sicilians rejected the temptations of food from the mainland and further afield.Producer: Dan Saladino.

Natural Wine is the latest buzz in the wine world but what is it? Sheila Dillon discusses and samples this chemical and additive-free "new" wine that was in fact quaffed by the Ancient Romans.Producer: Dilly Barlow.

In France there is no shame in shopping in Picard. The specialist frozen food chain commands 18% of the french frozen market by selling quality frozen food to meet the needs of a time poor, food loving bourgeoisie. Simon Parkes explores today's frozen food market, and asks if our own frozen sector could follow their lead?Natalie Berg, Global Research Director of Planet Retail looks at current trends in the market which has seen a strong recovery during the recession. Brian Young, Director General of the British Frozen Food Federation, outlines the potential for the market, and constraints, most notably the success of chilled food ranges. Ian Keyes talks about the challenges of launching their value added, local "Yorkshire Peas" range. And Christine Tacon, Managing Director of Co-operative Farms, outlines the work done by the Fruit and Vegetable Taskforce which means that from 6th April plain frozen fruit and veg will be included in the Healthy Start voucher scheme.Producer: Rebecca Moore.

Food writer Tim Hayward goes in search of British charcuterie - the preserved meat that we tend to think of as Contintental. He finds that making it is thriving and closer to its origins in the home than he had expected. He meets a couple whose hobby smoking meats has turned into a career; a shopkeeper, a publican and a restaurateur who cure hams and salamis on the premises for customers, and a pig farming family who have taken to curing their own pork. He learns about the British traditions of salting and pickling meats and talks to author Lindy Wildsmith about how we can do it at home - and even has a go at making his own bacon. Producer: Harry Parker.

Simon Parkes reports from Japan on new ideas being developed for the future of the nation's food supplies. Producer: Dan Saladino.

Sheila Dillon investigates the role malt plays in our drinks and diet. Malt has been around for millennia and is a natural ingredient in many but many people won't realise how ubiquitous it is. As well as being the foundation of beer and whisky, its flavour and richness makes it a favourite for uses in bakery, breakfast cereals and confectionary as well as being an important export for the country. Sheila talks to a distiller, a baker and a brewer about malt's remarkable properties and visits a traditional maltster to find out how malt is made.Producer: Harry Parker.

Food and the coalition. How does the government intend to change the way Britain eats? Sheila Dillon interviews Health Secretary Andrew Lansley. Producer: Dan Saladino.

Filtered, homogenised, standardised, raw, full fat, low fat - what is milk? Sheila Dillon teases out this seemingly simple question with Professor Peter Atkins, author of Liquid Materialities: A History of Milk, Science and the Law, who charts the changing stuff that we call milk. Today's milk reflects today's interests, charted by Mintel in their most recent intelligence report on milk and cream, particularly the success of filtered milk Cravendale (Arla), and the 1% pioneered by Robert Wiseman Dairies, and widely copied since. Sheila visits the Arla Dairy in Stourton, Leeds, to find out about the many processes today's milk goes through to suit our current tastes.The success of the 1% milk has been driven by the FSA campaign to reduce saturated fats. But as Professor Ian Givens Director of the University of Reading's Centre for Dairy Research explains, the evidence connecting milk consumption with cardiovascular disease shows a slight reduction in higher milk drinkers from lower milk drinkers. Raw milk, despite being banned in Scotland and sold with a health warning in England and Wales, has seen sales growth recently, a result of farmers markets, online sales, and the beliefs of many that raw milk straight from the cow is a fundamentally different substance. Dr Natasha Campbell McBride advocates raw milk for many of her patients for a range of conditions, including lactose intolerance. To find out about modern raw milk production Sheila visited Hook & Son, who sell online and through farmers markets. Producer: Rebecca Moore.