麻豆约拍

Food historian Ivan Day cooks a food staple, that's disappeared into the mists of time. Forget the ubiquitous white loaf - in the past that was a luxury reserved for the wealthy - there was a time when Cumbrians ate oats with everything, and if you're thinking it was just porridge, you're mistaken.
Ivan shows Andrew Carter, how locally grown oats could be milled into flour, and then baked on a griddle, which became the basis of a surprisingly healthy, and sustainable food culture that we could learn much from today