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How does a tiny community living on a series of rugged, windswept islands in the south west Atlantic Ocean manage to eat a varied diet? The Falkland Islands have more sheep than people, and its waters are teaming with squid, but fresh fruit and vegetables are very hard to come by. And when it does arrive, almost all of it by sea, it’s not at all cheap – a pineapple, for example, can cost up to $20. But there are efforts to change that - food writer and chef Gerard Baker meets the islanders trying to be more self-sufficient and championing their own produce.

This is a rebroadcast of an episode of The Food Programme that first aired on ³ÉÈË¿ìÊÖ Radio 4 in January 2019.

(Image: Farm building on a remote shore on the Falkland Islands Image Credit: Bruce Wilson Photography/Getty Images)