Peter concedes that much of the meat that is sold in the supermarket is cheaper than in the butcher's, but he points out that the type of cuts they sell is getting increasingly limited. “They use the rest in pies and so on,” he says. “The butcher tends to sell you things you can’t get in Tescos. Like skirt or ox-cheek, or cow-heel or trotters.” If you do want the better cuts he still advocates the local butcher's. “I believe that locally and organically produced meat tastes better and is better for you. I’d say, if you can’t afford meat from the butcher's every day, eat better meat less frequently.”

Masterchef was on the TV for 40 days and the audiences reached nearly 5 million by the time of the final. “On the one hand more and more people seem to be getting into cooking,” says Peter. “But on the other hand I’m not sure that the programme wasn’t just preaching to the converted; to people who were already interested. Because it is worrying that at the same time more and more people are buying ready-made meals to put into the microwave.” He understands that, at his age, he will not have the energy to use his newfound fame and prestige to set up a restaurant. Instead he wants to hatch a career broadcasting and writing about food, trying to get his message across to as many people as possible. This book, which tells the story of how he won the competition as well as looking back at his life in the kitchen, is a first step; in it you will find a number of recipes using locally available seasonal produce. AL

Vocal local: Peter could chew the hind legs off a Sussex cow

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