I REMEMBER an absolutely awful story from my teens where a student at a local college had crashed his motorbike and was in a serious way.

People who’d seen the accident rushed to help him and, in a bid to make him comfortable, removed his helmet which, unfortunately, resulted in him dying.

That’s why Formula One racing drivers are always pulled from their mangled cars with their helmets in place.

What little education I’ve had has taught me that if I find a motorcyclist lying by the side of the road, whatever I do, I’ll probably leave his helmet on. Although, if his helmet’s the full-face type, I don’t know how I’d give him mouth-to-mouth as part of CPR. But at least I’ve been taught how to attempt to bring back a pulse and to encourage breathing when neither is in existence.

I’ve recently been away on holiday but, even in the weight-challenged country that’s America, there was mention in their newspapers of obesity problems in the UK.

When you’re reading a US paper, you get used to seeing place names that we feel at home with. After all, I live within easy distance of New York, Philadelphia and Washington. However, when I saw Gateshead being reported, it made me sit up. What, they’ve a Gateshead in the USA? Unfortunately it appears not. But the Yanks now know we have one in the UK and that it’s recently been suggested that at least 30% of adults there are obese.

What was reported next had me jumping up and down – and not with happiness. The mayor of Gateshead, Joe Mitchinson (who, it was reported, has a 46in waist) believes poverty is to blame. He suggested that junk food is eaten because parents can’t afford healthier food. Does Mr Mitchinson know how much a bag of carrots costs?

Wondering if I was the only person to think like this, I opened a Sunday paper last weekend to see a lady making exactly the same point; using a bag of carrots as the example and pointing out that they cost a lot less than a couple of bags of crisps.

“But my children won’t eat carrots” is the cry you’ll hear. Well not if they’ve been fed junk and sweets since birth they won’t. It’s not the cost of food that makes people fat; it’s the lack of knowledge about what they’re eating. We all know that too much of anything’s not good for us but if we don’t know what’s in our food, how can we judge if we’re getting too much of one thing?

We’d know that if we cooked. But most people don’t and can’t. Why? Because they were never taught.

Carrots are OK. They can be fabulous as part of a varied and interesting diet. Given a little time, I could probably give you 100 ways to cook them or incorporate them into your life. And the same goes for apples and potatoes and peas and fish and the cheaper cuts of meat.

We just need to be taught about it as part of all the other really important facts of life we’re taught at school such as reading and maths and how to have sex.

I was really upset to read the report while so far away from home. We obviously have a serious problem here in our region. Obesity is a complex subject and will be affected by many factors. But education must be the most significant factor of all.

To ignore that and suggest it’s down to poverty is very misguided and, potentially, plain dangerous. Even a crash helmet and a bit of mouth-to-mouth won’t save you from the resulting ill-effects.

OUR customers love crumbles. And now that we're in the apple season it seems logical to buy some local varieties and make our own.

Here we've used cooking apples and walnuts but you could equally use eating apples, rhubarb, pears or any other fruit you have available – fresh or frozen. You'll just get different results. And you could serve them with custard, ice cream, yoghurt and so on.

50g unsalted butter, cut into cubes

100g plain flour

50g demerara sugar

50g chopped walnuts

Four large cooking apples

Sugar to sweeten

Pouring cream

Peel and dice apples, place them in a saucepan and let them stew over a low heat until they begin to break down, stirring occasionally.

While they're cooking, place the diced butter in a bowl along with the flour and rub through with the end of your fingers until you have a breadcrumb consistency. Then mix through the demerara sugar and chopped walnuts. You could whiz the butter and flour together in a food processor if you wished but make sure the walnuts are stirred in by hand.

Once the apples begin to break down, pour them into a heat-proof dish, sprinkle the crumble mixture on top and bake at 180°C (gas mark 4) until the top is golden brown – probably 20-30 minutes.

Remove from the oven, give a generous scoop of crumble to each person and serve with the cream.

Oldfields Restaurants cookbook, Passion for Real Food, is available in good bookshops.

For discounted copies, contact the restaurant on Claypath in Durham on 0191 370 9595 or go to www.oldfieldsrealfood.com