0:00:02 > 0:00:04Let's find out what our task is this week.
0:00:07 > 0:00:10Can cheap food taste great?
0:00:10 > 0:00:12ALL: Oh!
0:00:12 > 0:00:14LAUGHTER
0:00:34 > 0:00:37The Gastronuts joining me on today's show are -
0:00:43 > 0:00:46There are some foods where it doesn't really matter
0:00:46 > 0:00:48if they are cheap or expensive.
0:00:48 > 0:00:51My dad thinks that if you keep food in the fridge,
0:00:51 > 0:00:53it stays good even after the use-by date.
0:00:53 > 0:00:56I think cheap food could taste good with something on it.
0:00:56 > 0:00:58Coming up on today's show -
0:00:58 > 0:01:03the Gastronuts try out a pedal-powered toaster.
0:01:03 > 0:01:07- Look! There's smoke coming out of the toaster!- Wow!
0:01:07 > 0:01:10They eat out of a bin.
0:01:10 > 0:01:15And go eye-to-eye with one of the most terrifying foods ever.
0:01:15 > 0:01:18What d'you think about eating a sheep's head?
0:01:18 > 0:01:20A sheep's head, OK, but eyeball, no way.
0:01:20 > 0:01:23All that is coming up later, but first of all,
0:01:23 > 0:01:27is cheap food less tasty? What do you reckon?
0:01:27 > 0:01:30- Maybe.- Maybe?- Sometimes. - What is your favourite food?
0:01:30 > 0:01:33- Cheeseburgers.- Cheeseburgers.
0:01:33 > 0:01:37- Are cheap cheeseburgers worse than expensive cheeseburgers?- Yes.
0:01:37 > 0:01:39You like an expensive cheeseburger?
0:01:39 > 0:01:42- Do you reckon you get what you pay for?- Yes.- OK.
0:01:42 > 0:01:46Do you think that you can help your folks save money
0:01:46 > 0:01:49- by eating different things at home? - Yes.- Sort of.
0:01:49 > 0:01:52- Do you ever do that at home?- Yes.
0:01:52 > 0:01:54What else do you reckon? Other ways of saving money?
0:01:54 > 0:01:57- Grow your own lettuce. - Grow your own lettuce?
0:01:57 > 0:01:58- And do you do that at home?- Yes.
0:01:58 > 0:02:02We had a lettuce called Beatrice, except it died, so...
0:02:02 > 0:02:03LAUGHTER
0:02:03 > 0:02:05This story is going nowhere!
0:02:05 > 0:02:09We are going to explore the whole world of cheap food,
0:02:09 > 0:02:12and find out whether it tastes great. Does that interest you?
0:02:12 > 0:02:13ALL: Yes!
0:02:13 > 0:02:15Excellent! Let's go and do it!
0:02:15 > 0:02:17OK, Gastronuts. Who likes kebabs?
0:02:17 > 0:02:19ALL: Me!
0:02:19 > 0:02:22- Would you like to make a kebab? - ALL: Yes!- Excellent.
0:02:22 > 0:02:24Knowing what you know about this programme,
0:02:24 > 0:02:27do think we are going to make an expensive kebab or a cheap kebab?
0:02:27 > 0:02:29- Cheap.- A cheap kebab. I'm afraid so.
0:02:29 > 0:02:32However, cheap kebabs don't need to be bad kebabs.
0:02:32 > 0:02:36There is something very fashionable in classy restaurants these days,
0:02:36 > 0:02:39but is traditionally some of the cheapest meat on the planet.
0:02:39 > 0:02:43- Have you ever heard of offal? - ALL: No.- No? OK.
0:02:43 > 0:02:46Offal is basically bits and bobs.
0:02:46 > 0:02:49It is kind of the scrag ends and the funny bits of the inside of animals
0:02:49 > 0:02:52that people don't use because they are not steaks.
0:02:52 > 0:02:55They are not the usual bits of meat that you'd find on your plate.
0:02:55 > 0:02:58- But are you willing to give it to go?- ALL: Yes!
0:02:58 > 0:03:01First of all, we have an identity parade.
0:03:01 > 0:03:04- Do know what these fellows are? - Kidneys.- Livers.
0:03:04 > 0:03:06Kidneys, top man! These are pigs' kidneys.
0:03:06 > 0:03:08Ever tried them before?
0:03:08 > 0:03:11No. It doesn't sound appetising.
0:03:11 > 0:03:14It doesn't, but maybe we could make it appetising.
0:03:14 > 0:03:18Number two, what d'you reckon these are?
0:03:18 > 0:03:20- Hearts?- Hearts? Nearly.
0:03:20 > 0:03:22Anything else?
0:03:22 > 0:03:25It is quite difficult to guess what this is.
0:03:25 > 0:03:28- These are called gizzards. Ever heard of gizzards before?- No.
0:03:28 > 0:03:31- Where's the gizzard in a bird? - The neck.
0:03:31 > 0:03:32Brilliant. They're in the neck.
0:03:32 > 0:03:36They keep stones in their gizzards and use it to grind up corn.
0:03:36 > 0:03:39OK, next up we have...
0:03:39 > 0:03:41- Tongue?- You are good!
0:03:41 > 0:03:43Give me five. Offal man!
0:03:43 > 0:03:47OK. These are ducks' tongues.
0:03:47 > 0:03:49It is an unusual thing for most of us to eat,
0:03:49 > 0:03:50but it is meat,
0:03:50 > 0:03:53and it would be a tragedy to throw it away.
0:03:53 > 0:03:57OK, last of all, last but not least, we have...
0:03:57 > 0:03:59These. OK, what you think these are?
0:03:59 > 0:04:02- Hearts?- Not hearts.
0:04:02 > 0:04:04- Too big to be hearts.- Too big?
0:04:04 > 0:04:08- Knees?- Getting better. - Cheek?- Cheek?
0:04:08 > 0:04:12No. You are at the wrong end of the animal.
0:04:12 > 0:04:13I don't know.
0:04:13 > 0:04:15I don't want to say it!
0:04:15 > 0:04:19I'll help you out. These, my friends, are testicles.
0:04:19 > 0:04:22Exactly. Everyone...? I'm not even going to ask.
0:04:22 > 0:04:25May I ask, what animal's testicles are they?
0:04:25 > 0:04:28Brilliant question. Lambs' testicles.
0:04:28 > 0:04:32So, what are we going to do, we'll chop these up separately
0:04:32 > 0:04:35and then we are going to fry them off in olive oil and garlic,
0:04:35 > 0:04:37and then skewer them onto a kebab.
0:04:42 > 0:04:45We need to start adding some flavour to it now.
0:04:45 > 0:04:47Let's get some of this.
0:04:47 > 0:04:51We've got some thyme, a little bit of lemon zest and some garlic.
0:04:51 > 0:04:54Take half the thyme, half the garlic and half the lemon zest.
0:04:54 > 0:04:59Grab a whole handful of that, that's it. Chuck that in.
0:04:59 > 0:05:00Half the zest.
0:05:02 > 0:05:04That's it.
0:05:09 > 0:05:12- OK, Gastronuts, are you ready to make your kebabs?- Yes!
0:05:12 > 0:05:17OK, grab a skewer. And skewer a piece of testicle.
0:05:17 > 0:05:20Push it about halfway down.
0:05:20 > 0:05:21And then, I think, a tongue.
0:05:21 > 0:05:23Next, a piece of gizzard.
0:05:25 > 0:05:28And last of all, a piece of the kidney.
0:05:28 > 0:05:31If you're all ready, pick up your kebab.
0:05:31 > 0:05:35First of all, I want to know what you think of kidney.
0:05:37 > 0:05:39- Strange.- Strange?
0:05:39 > 0:05:42It is very nice. It is like chicken.
0:05:42 > 0:05:45Cool. OK, next up, we have got the gizzards.
0:05:45 > 0:05:47Have a little try of gizzard.
0:05:49 > 0:05:51I can't even bite it.
0:05:51 > 0:05:53It is quite tough, isn't it?
0:05:53 > 0:05:56Pull it off. Pull it off the end.
0:05:56 > 0:05:59- Actually, it is quite... - Did you manage to get some?
0:05:59 > 0:06:02- It is very chewy.- Very chewy.
0:06:02 > 0:06:04Very chewy and tough to bite into, but nice.
0:06:04 > 0:06:07- It is almost crunchy. - I still like it. It is quite nice.
0:06:07 > 0:06:11OK, time to move on to what most people would find terrifying.
0:06:11 > 0:06:14But a gastronut would take in their stride.
0:06:14 > 0:06:16Let's have a little bit of tongue.
0:06:16 > 0:06:18Mm, barbecuey.
0:06:18 > 0:06:20Yuck.
0:06:20 > 0:06:22It is. Really barbecuey.
0:06:22 > 0:06:24It is quite lemony and subtle.
0:06:24 > 0:06:27It just makes it seem beautiful. I like it.
0:06:27 > 0:06:28I think it is delicious.
0:06:28 > 0:06:32What is interesting, is there is a bone inside that you can't eat.
0:06:32 > 0:06:33You are eating the bit around it.
0:06:33 > 0:06:36It is just like you're eating a chicken wing,
0:06:36 > 0:06:38where you chew around the bone.
0:06:38 > 0:06:42OK, possibly one of the strangest bits of offal you can eat.
0:06:42 > 0:06:45Have a little try of the testicle, tell me what you think.
0:06:45 > 0:06:48- Um...- It is actually quite good.
0:06:48 > 0:06:50Mm!
0:06:52 > 0:06:55- It tastes like sausage. - It really does, doesn't it?
0:06:55 > 0:06:57It is like a soft meat.
0:06:57 > 0:07:03- It is not as chewy and tough as all the other meats.- It's the best one.
0:07:03 > 0:07:05- It is really nice. - It is really soft.
0:07:05 > 0:07:08- That is probably the best one. - Definitely the best one.
0:07:08 > 0:07:09That is amazing.
0:07:09 > 0:07:13My favourite bit would have to be the tongue.
0:07:13 > 0:07:14You really like the tongue?
0:07:14 > 0:07:17It was really nice, and quite sticky and sugary, as well?
0:07:17 > 0:07:20And what is absolutely amazing
0:07:20 > 0:07:23is that these are some of the cheapest cuts of meat on the planet.
0:07:23 > 0:07:27A lot of these are thrown away. They don't bother to cook them.
0:07:27 > 0:07:31- What do you think about that? - That is weird.- It is just a waste.
0:07:31 > 0:07:34When food and meat this great gets thrown away.
0:07:34 > 0:07:38It is almost thrown away because it is cheap, which seems bonkers!
0:07:38 > 0:07:42- Would you ever ask your parents to try this again?- Definitely.
0:07:42 > 0:07:44Excellent.
0:07:47 > 0:07:49OK, Gastronuts, if we want to eat cheaply,
0:07:49 > 0:07:51we don't just need cheap food.
0:07:51 > 0:07:54We need to be able to cook in a cheap way.
0:07:54 > 0:07:56- What do we need to cook with?- Heat.
0:07:56 > 0:07:58What do you use to cook at home?
0:07:58 > 0:07:59- An oven.- Powered by what?
0:07:59 > 0:08:03- Gas.- Gas, electricity. Lots of things like that.
0:08:03 > 0:08:06All that electricity and gas costs a lot of money.
0:08:06 > 0:08:10Do you think there is another thing we can use to cook our food?
0:08:10 > 0:08:11- Sunlight.- Yes, exactly.
0:08:11 > 0:08:14I wondered if we could capture the sun's heat
0:08:14 > 0:08:17and make our own solar oven. Would you like to try that?
0:08:17 > 0:08:18- Yes!- Cool.
0:08:18 > 0:08:22So, what we are going to start with to try to make a solar oven
0:08:22 > 0:08:24- is one of these, ever seen one of these?- Yes.
0:08:24 > 0:08:25It's just a cardboard box.
0:08:25 > 0:08:30We need to line the cardboard box with some ordinary tin foil.
0:08:30 > 0:08:33What does foil do? What does it look like?
0:08:33 > 0:08:35It is metal, it's shiny. It reflects the sunlight.
0:08:35 > 0:08:40We want to try and capture as much sunlight in here as we possibly can.
0:08:40 > 0:08:43Next, you need to spray-paint a smaller box black
0:08:43 > 0:08:46so it absorbs as much heat as possible,
0:08:46 > 0:08:49and then you place it inside the bigger box.
0:08:49 > 0:08:51This is where the actual cooking takes place.
0:08:51 > 0:08:53Surround this box with screwed-up newspaper
0:08:53 > 0:08:56to stop the heat escaping, and you're almost ready to start.
0:08:56 > 0:08:59Then we need to lift the wings. These have to come up here.
0:08:59 > 0:09:00Imagine the sun coming down,
0:09:00 > 0:09:02it has to bounce off there and into there.
0:09:02 > 0:09:04That kind of angle is pretty good.
0:09:04 > 0:09:07- Now, how much do you reckon this has cost us so far?- Not much.
0:09:07 > 0:09:09It has cost us about 5p.
0:09:09 > 0:09:11It is a little bit of foil, a little bit of tape.
0:09:11 > 0:09:15That is what is amazing about this, it costs almost nothing to make.
0:09:15 > 0:09:19But there is one thing missing, the only slightly technical bit.
0:09:19 > 0:09:20A piece of glass to go over the top.
0:09:20 > 0:09:23But because these can get incredibly hot,
0:09:23 > 0:09:26they get up to about 160 degrees, if it is really hot,
0:09:26 > 0:09:29you can't use normal glass, because it might crack,
0:09:29 > 0:09:33you need specially toughened glass. Luckily, I have a piece right here.
0:09:33 > 0:09:35Be very careful with the glass.
0:09:35 > 0:09:39Lay that on top, and the brilliant thing about the glass
0:09:39 > 0:09:42is it also keeps insects away.
0:09:42 > 0:09:46If this was in the middle of the desert, there would be flies,
0:09:46 > 0:09:48but if you put this on, it protects it.
0:09:48 > 0:09:50So, all we need now is food.
0:09:50 > 0:09:52Gastronuts, come and have a look at this.
0:09:52 > 0:09:56- Ever seen one of these before?- Yes. - What fish is it?- Mackerel.
0:09:56 > 0:09:59Mackerel, exactly. Now, mackerel are amazing fish.
0:09:59 > 0:10:03Not only are they one of the most beautiful fish in the sea,
0:10:03 > 0:10:05they are also fantastically cheap.
0:10:05 > 0:10:09To cook the mackerel, we have sliced it up, drizzled it with olive oil
0:10:09 > 0:10:11and placed it in an ovenproof pot.
0:10:12 > 0:10:14Now, all we need is the sun to shine,
0:10:14 > 0:10:18which it will surely do, as it is summertime in Britain!
0:10:18 > 0:10:22Now, we put the lid on, and all that heat should be trapped inside.
0:10:22 > 0:10:26It should get in there and stay in there. That is the idea.
0:10:26 > 0:10:28OK, everyone, cross your fingers.
0:10:28 > 0:10:31Whilst the oven works well in hot countries,
0:10:31 > 0:10:34the British weather makes it unpredictable.
0:10:34 > 0:10:38Luckily, we do have a way of creating our own sunshine.
0:10:38 > 0:10:41OK, so this is going to replicate the sun for us.
0:10:41 > 0:10:43It is an infra-red heater.
0:10:46 > 0:10:51So, this pot has been cooking for about 10 minutes under the lamp.
0:10:51 > 0:10:55Let's see if it is raw or if it is cooked.
0:10:55 > 0:10:58It smells nice.
0:10:58 > 0:11:00Can you smell it?
0:11:00 > 0:11:03- Wow! That is cooked! That is cooked! - Can you see that?
0:11:03 > 0:11:08- That is definitely cooked.- Let's give it a try. Everyone grab a fork.
0:11:08 > 0:11:10OK, guys, dig in.
0:11:12 > 0:11:14- Mm, that is cooked.- Mm!
0:11:14 > 0:11:17That is amazing. Your solar oven has cooked the food. Well done!
0:11:17 > 0:11:19ALL: Woo-hoo!
0:11:20 > 0:11:23- Are you guys feeling energetic? - Yes.
0:11:23 > 0:11:26Good, because there's another way of cooking your food.
0:11:26 > 0:11:30But you need to be super-fit. Are you ready for this?
0:11:30 > 0:11:32- Yes!- Are you sure? - ALL: Yes!
0:11:32 > 0:11:33OK, let's go!
0:11:37 > 0:11:41OK, Gastronuts, Tim, Tim, Gastronuts.
0:11:41 > 0:11:42- Hi, Gastronuts.- Hi, Tim.
0:11:42 > 0:11:45So, Tim, you have quite a bonkers idea
0:11:45 > 0:11:48about using our own energy to cook food. Can you tell us about it?
0:11:48 > 0:11:51Yeah. I decided to make a human power station.
0:11:52 > 0:11:54With a human power station,
0:11:54 > 0:11:56you can turn your own energy into electricity.
0:11:56 > 0:11:59Tim's invention uses the spinning wheels of the bikes
0:11:59 > 0:12:02to turn a generator which creates electricity.
0:12:02 > 0:12:05Not only does it keep you fit, but it is good for the environment,
0:12:05 > 0:12:09and best of all, it's free! The question is, does it work?
0:12:09 > 0:12:11Right, Gastronuts.
0:12:11 > 0:12:14When the toaster is put on, you're going to have to really go for it.
0:12:14 > 0:12:19You see this meter here? This is the voltmeter on the pedal bin.
0:12:19 > 0:12:23If this drops below nine volts, there will be no toast today.
0:12:25 > 0:12:28Keep this above nine volts, and we'll have a piece of toast.
0:12:28 > 0:12:32OK, Gastronuts? Start pedalling now!
0:12:33 > 0:12:36Are you at top speed? Are you at top speed?
0:12:37 > 0:12:40OK! Toaster's down. Toaster's not staying down.
0:12:40 > 0:12:43Hang on.
0:12:44 > 0:12:47- Sorry, the switches are off! - LAUGHTER
0:12:47 > 0:12:53That was just to get you warmed up! Stand by! Gastronuts, get pedalling!
0:12:53 > 0:12:57- OK, tell me when you're at top speed.- Not yet.- Are you there?
0:12:57 > 0:13:00- Are you there?- No!- OK!
0:13:02 > 0:13:04The toaster's not staying down!
0:13:04 > 0:13:07Sorry, I forgot to turn the inverter on.
0:13:07 > 0:13:09LAUGHTER
0:13:09 > 0:13:13- OK, are you really warmed up now? - Are you sure everything is on?
0:13:13 > 0:13:14He did that on purpose!
0:13:14 > 0:13:17Gastronuts, pedal!
0:13:17 > 0:13:20And the toaster's on! Quick, quick, quick!
0:13:20 > 0:13:24- Go, go, go!- How are the volts doing? - They're dropping like a stone.
0:13:24 > 0:13:27It is going down, guys! It is going down, look!
0:13:27 > 0:13:28Can you smell the toast yet?
0:13:31 > 0:13:32Look, it is burning!
0:13:34 > 0:13:37There's smoke coming out of the toaster!
0:13:40 > 0:13:43- I think the toast is ready. - OK, toast is ready!
0:13:46 > 0:13:49Whoo-hoo-hoo! Look at that, Gastronuts!
0:13:49 > 0:13:51Brilliant. Jump off!
0:13:52 > 0:13:55- How did we do, Tim? - You did fantastically well.
0:13:55 > 0:13:57We even burned the toast!
0:13:59 > 0:14:00There we go, guys.
0:14:00 > 0:14:03Everyone grab a finger of toast.
0:14:03 > 0:14:05Gastronuts, tuck in!
0:14:08 > 0:14:10Hard work, though, wasn't it?
0:14:10 > 0:14:11That's nice!
0:14:11 > 0:14:13Anybody want another piece of toast?
0:14:13 > 0:14:16- No!- No way!
0:14:16 > 0:14:20We're trying to save money by making our own mean cuisine.
0:14:20 > 0:14:24So far, the Gastronuts have eaten a shish kebab.
0:14:24 > 0:14:26My favourite bit was the tongue.
0:14:26 > 0:14:30- In a bit, they will be talking rubbish...- That is a squash.
0:14:30 > 0:14:32..then eating it!
0:14:32 > 0:14:34And they will get their mouths round some sweetcorn ear.
0:14:34 > 0:14:38When you eat a sheep's eyeball, the pupil is very bitter.
0:14:38 > 0:14:41But first...
0:14:46 > 0:14:50Have you ever listened to your kettle?
0:14:50 > 0:14:51It makes some amazing noises.
0:14:51 > 0:14:54Put the kettle on its base,
0:14:54 > 0:14:59turn it on and watch very closely what goes on,
0:14:59 > 0:15:01and you will see lots and lots
0:15:01 > 0:15:03of tiny bubbles.
0:15:03 > 0:15:06And at the same time, you can hear that hissing sound.
0:15:10 > 0:15:13Those are the bubbles forming then collapsing again
0:15:13 > 0:15:15as they reach the colder water.
0:15:15 > 0:15:18And gradually, as the temperature of the water rises,
0:15:18 > 0:15:20the bubbles are getting bigger and bigger.
0:15:20 > 0:15:25And as they get bigger, the sound gets lower and lower.
0:15:29 > 0:15:32The reason is because the big bubbles make a lower note,
0:15:32 > 0:15:36while the smaller bubbles make a higher note.
0:15:36 > 0:15:41A bit like a big bell goes, "dong" and a little bell goes, "ding."
0:15:43 > 0:15:44Gastronuts, what have we got here?
0:15:44 > 0:15:49- A bin!- There is nothing exciting about a bin, is there?
0:15:49 > 0:15:52- What normally goes into a bin? - Rubbish.
0:15:52 > 0:15:55- And what do you normally throw into your been at home?- Some food?
0:15:59 > 0:16:02Eight Wembley stadiums full of food is thrown away in the UK every year.
0:16:02 > 0:16:04Oh, my God!
0:16:04 > 0:16:076.7 million tonnes of food.
0:16:07 > 0:16:10Do you guys throw away quite a bit of food at home?
0:16:10 > 0:16:12- Yes.- And why do throw it away?
0:16:12 > 0:16:15Because maybe it has gone out of date. You can't use it any more.
0:16:15 > 0:16:19Or you can't finish your dinner, so throw it in the bin.
0:16:19 > 0:16:22There is too much on your plate, so you throw it away.
0:16:22 > 0:16:24OK, Gastronuts, I would like to introduce you
0:16:24 > 0:16:26to somebody who thinks what's in here
0:16:26 > 0:16:29isn't rubbish, it is lunch.
0:16:31 > 0:16:34I would like to introduce you to Dave.
0:16:34 > 0:16:36Hello, Gastronuts.
0:16:36 > 0:16:39So, Dave, you think that you can get your lunch out of a bin.
0:16:39 > 0:16:41- What's that about? - I go through bins for food.
0:16:41 > 0:16:45Usually smaller supermarket bins, not household bins like this.
0:16:45 > 0:16:48- Guys, do you ever pick your food out of bins?- No.- Why not?
0:16:48 > 0:16:50- It is disgusting.- It is disgusting!
0:16:50 > 0:16:53Dave always makes sure he gets permission
0:16:53 > 0:16:56before going through bins, as it is illegal not to.
0:16:56 > 0:16:58And beware, bins and their contents
0:16:58 > 0:17:01contain some pretty horrible bacteria and germs.
0:17:01 > 0:17:05I once found an entire bin of doughnuts.
0:17:05 > 0:17:08That is when it started with me. There was probably something
0:17:08 > 0:17:12like 100 doughnuts, all fine to eat, nothing wrong with any of them.
0:17:12 > 0:17:14- Do you like doughnuts, guys?- Yes!
0:17:14 > 0:17:19- Would you like the idea of 100 doughnuts for free?- Definitely.
0:17:19 > 0:17:21You are practically shaking with desire!
0:17:21 > 0:17:26And I have found entire Gouda cheeses and entire Edams.
0:17:26 > 0:17:30Bread that is perfectly edible, really posh bread sometimes,
0:17:30 > 0:17:32things like this, like olive bread.
0:17:32 > 0:17:34I once found these, pain au chocolat,
0:17:34 > 0:17:37and I found these around breakfast time.
0:17:37 > 0:17:39So that made my breakfast for that day.
0:17:39 > 0:17:43Fruit is another quite regular thing that I find.
0:17:43 > 0:17:47Packaged, so it is not even touching some of the bad things
0:17:47 > 0:17:49that might be in the bin.
0:17:49 > 0:17:52Expensive coffee, chocolate.
0:17:52 > 0:17:55And this was one of my prize finds.
0:17:55 > 0:17:58This is one of the most expensive foods that you can buy.
0:17:58 > 0:18:01Does anyone know what this is?
0:18:01 > 0:18:02Saffron?
0:18:02 > 0:18:04Yes. It is one of the most expensive
0:18:04 > 0:18:06edible substances on the planet.
0:18:06 > 0:18:10And all that was wrong with it was that some light had got into the box
0:18:10 > 0:18:13and made it slightly brown, that was all.
0:18:13 > 0:18:18Someone had chucked it away, and I found it. That is £4 worth.
0:18:18 > 0:18:20Just for that tiny little box there.
0:18:20 > 0:18:24Isn't there a good reason that these things are thrown away?
0:18:24 > 0:18:27It is all to do with sell-by, use-by and display-by dates.
0:18:27 > 0:18:32So if it is out of its use-by date, you shouldn't go near it.
0:18:32 > 0:18:35It will be bad. But if it is just in its sell-by or display-by date,
0:18:35 > 0:18:37it is fine, a lot of the time.
0:18:37 > 0:18:40Take this for example. This would be perfectly edible,
0:18:40 > 0:18:43but it is starting to go brown, so it would be best
0:18:43 > 0:18:46to eat it, say, a day ago, but that doesn't mean it isn't edible.
0:18:46 > 0:18:48So we think there is something wrong,
0:18:48 > 0:18:51but it is actually fine to eat anyway?
0:18:51 > 0:18:54- Absolutely. - Dive in there, guys.
0:18:54 > 0:18:56OK, that is a squash or a pumpkin.
0:18:56 > 0:19:00That is in its own natural casing, so that'll be fine to eat.
0:19:00 > 0:19:02That's chicken, so that can make you quite ill
0:19:02 > 0:19:04if you are going to eat that.
0:19:04 > 0:19:08- Personally, I would steer clear of meat.- That is a weird carrot.
0:19:08 > 0:19:11That hit a stone as it was growing, and split like that.
0:19:11 > 0:19:15So that is no different to eat than another carrot.
0:19:15 > 0:19:18They have thrown it away because they can't sell it.
0:19:18 > 0:19:21Supermarkets throw away perfectly good food because it looks...?
0:19:21 > 0:19:24- Because it looks funny. Yes. - Is it still OK to eat?
0:19:24 > 0:19:27- Absolutely fine to eat. - What do you think of all the food
0:19:27 > 0:19:29- we have found in the bin? - Well, it is kind of weird
0:19:29 > 0:19:32that you can pick it from a bin, but it looks OK.
0:19:32 > 0:19:35It is also weird that it is sort of OK
0:19:35 > 0:19:37even though it has been in the bin.
0:19:37 > 0:19:39OK, Gastronuts, how about a bin feast, then?
0:19:39 > 0:19:40Oh, yes!
0:19:40 > 0:19:42Which would you like first?
0:19:44 > 0:19:47A little strawberry.
0:19:47 > 0:19:50- What do you think about this, guys? - Mmm.
0:19:50 > 0:19:53- Nice.- Tastes great. - Tastes like a normal doughnut.
0:19:53 > 0:19:56- It is a normal doughnut. - Taste like it's more chocolate.
0:19:56 > 0:19:58You could buy it straight out of a supermarket.
0:19:58 > 0:20:02So, the next time you're thinking about throwing out some old food,
0:20:02 > 0:20:05save some cash and put it in your gob instead.
0:20:08 > 0:20:12One great way to save cash is to buy in bulk. The more you buy,
0:20:12 > 0:20:15the better the price you get and the less food that goes to waste.
0:20:15 > 0:20:18OK, Gastronuts, I would like to introduce you to...
0:20:22 > 0:20:23..Lily.
0:20:23 > 0:20:28Lily is a whole carcass of lamb.
0:20:28 > 0:20:32The thing about buying a whole animal is it's much, much cheaper.
0:20:32 > 0:20:35This will cost you about £100, OK?
0:20:35 > 0:20:38Now, when you've chopped it all up,
0:20:38 > 0:20:40if you bought the separate parts in a butcher,
0:20:40 > 0:20:42it would probably cost about £165.
0:20:42 > 0:20:45So it makes it very, very cheap if you buy your own animal
0:20:45 > 0:20:46and chop it up yourself.
0:20:46 > 0:20:50If you fancy butchering your own lamb, make sure you get help
0:20:50 > 0:20:53from someone who's used to handling very sharp knives, like a butcher,
0:20:53 > 0:20:55a surgeon, or a magician.
0:20:55 > 0:20:58OK, so there we go. Two halves of a lamb.
0:20:58 > 0:20:59First, let's tackle the leg.
0:20:59 > 0:21:04So, Nat, what I'd like you to do for me, very, very carefully,
0:21:04 > 0:21:08is get the knife in there and see if you can cut along there.
0:21:08 > 0:21:11OK, that's good.
0:21:11 > 0:21:12All the way through.
0:21:12 > 0:21:16That's good. Brilliant. Well done. Just that last little bit there.
0:21:16 > 0:21:19Fantastic. You've done your first bit of butchery.
0:21:19 > 0:21:22- OK, grab hold of that.- Wow.
0:21:22 > 0:21:26That is a beautiful leg of lamb and you chopped it up yourself.
0:21:26 > 0:21:28That's your trophy.
0:21:28 > 0:21:31This is the sort of cut that you would put into roast
0:21:31 > 0:21:34and it should be absolutely fantastic.
0:21:34 > 0:21:36OK, pop that over at the end.
0:21:37 > 0:21:40Flip it back over again and look at what we've got.
0:21:40 > 0:21:42It's cleaver time.
0:21:45 > 0:21:47There you go. That is a lamb chop.
0:21:47 > 0:21:50So that is cut in a slice across there.
0:21:50 > 0:21:52So you'd have the long bit there and the big bit
0:21:52 > 0:21:55where all the meat is there, there's a little bone
0:21:55 > 0:21:56that goes across there.
0:21:56 > 0:21:59OK, now I think it's time to move on to this section here,
0:21:59 > 0:22:02which is the loin.
0:22:02 > 0:22:04Now, again, we're going to need our cleaver
0:22:04 > 0:22:06to get into this last section.
0:22:08 > 0:22:10There we go.
0:22:10 > 0:22:13OK, so, same kind of thing. This time, the steaks are getting
0:22:13 > 0:22:18a little bit leaner at the top. You're getting right to the fillet.
0:22:18 > 0:22:20You'd cut this into lots of sections
0:22:20 > 0:22:22and pan-fry them really quickly.
0:22:22 > 0:22:24And they taste fantastic.
0:22:24 > 0:22:25OK, pop that in the tray.
0:22:25 > 0:22:29Excellent, well done. Now I think we should
0:22:29 > 0:22:32take off the most expensive bit, up here.
0:22:32 > 0:22:33This is the rack of lamb.
0:22:36 > 0:22:38There we go. You make these into steaks
0:22:38 > 0:22:40by chopping all the way along here.
0:22:40 > 0:22:42And that is incredibly tender. That's the fillet.
0:22:42 > 0:22:44That looks like brilliant meat.
0:22:44 > 0:22:47The last bit we're going to do up here, what's this bit?
0:22:47 > 0:22:50- The shoulder.- The shoulder. Exactly.
0:22:55 > 0:22:57OK.
0:22:57 > 0:22:59What is that? Is that all fat?
0:22:59 > 0:23:03That's the ribs. This is the shoulder. And that is the neck.
0:23:03 > 0:23:07Now it looks like it's a complicated, scraggy bit of meat
0:23:07 > 0:23:10with lots of bones in, but you can take neck fillets out of here
0:23:10 > 0:23:13and, again, it's really good for slow stewing.
0:23:13 > 0:23:14OK, look at what we've got.
0:23:14 > 0:23:18This is half of Lily.
0:23:18 > 0:23:20Do you think you could eat all this in one go?
0:23:20 > 0:23:22- Yes!- Yes? Not a chance!
0:23:22 > 0:23:24Now I've got something to show you.
0:23:28 > 0:23:33Under this lid is a skinned sheep's head ready for cooking.
0:23:33 > 0:23:37It looks very much like you'd expect a skinned sheep's head to look,
0:23:37 > 0:23:39and then a little bit worse!
0:23:39 > 0:23:42So if you don't want to see a skull that's about to be cooked and eaten,
0:23:42 > 0:23:46then leave the room now and think of something fluffy.
0:23:46 > 0:23:49Here we have...
0:23:51 > 0:23:52..head.
0:23:52 > 0:23:55Alex, do you want to...
0:23:55 > 0:23:56grab that?
0:23:56 > 0:23:57It's quite strange.
0:23:57 > 0:24:00- Pass it around.- Look at her teeth.
0:24:03 > 0:24:06- She's heavy.- The head's got a lot of bone in so it's very dense...
0:24:06 > 0:24:09Her eyeballs are squidgy.
0:24:09 > 0:24:13It seems odd, doesn't it, to have an animal and to kill it for its meat
0:24:13 > 0:24:14and then throw bits away.
0:24:14 > 0:24:17- What do you reckon is edible? - The eyeballs.- Eyeballs maybe.
0:24:17 > 0:24:21- The tongue.- There are lots of little pockets of meat around here
0:24:21 > 0:24:24and, in a lot of cultures, this is a great delicacy.
0:24:24 > 0:24:28And they're very, very cheap. How would you cook something like this?
0:24:28 > 0:24:29Simmer it for a very long time?
0:24:29 > 0:24:33Simmer it for a very long time. You would braise it. Exactly that.
0:24:33 > 0:24:36Well, you're in luck, guys, because down here I have...
0:24:38 > 0:24:42..a long, slow simmered head.
0:24:42 > 0:24:44Let's have a little bit of stew.
0:24:45 > 0:24:48There we go. OK.
0:24:50 > 0:24:52Now, I'll tell you what's really interesting.
0:24:52 > 0:24:57When you eat a sheep's eyeball, the pupil is very bitter
0:24:57 > 0:24:59so a lot of people take that out and put it aside.
0:24:59 > 0:25:02And you have the white of the eye instead.
0:25:02 > 0:25:06So, guys, what do you think about the idea of eating sheep's head?
0:25:06 > 0:25:09Sheep's head, OK, but eyeball, no way!
0:25:09 > 0:25:12What we are going to do first is remove the pupil.
0:25:12 > 0:25:14They look much cuter when they're alive.
0:25:14 > 0:25:17Yes, that's true.
0:25:17 > 0:25:20How does the white of the eyeball taste?
0:25:20 > 0:25:23How does the white of the eyeball taste? Well, that's what you,
0:25:23 > 0:25:27if you're feeling brave, and have your brave socks on...
0:25:27 > 0:25:30- I'm definitely not trying the eyeball.- I am.
0:25:31 > 0:25:33Quite soft.
0:25:33 > 0:25:35- Quite squidgy.- Tell me if it's good.
0:25:40 > 0:25:44The taste is actually quite nice. It tastes like bone marrow a bit.
0:25:44 > 0:25:46It does.
0:25:46 > 0:25:48- Quite nice.- And strange.
0:25:48 > 0:25:49- It's OK, actually.- Give me five.
0:25:49 > 0:25:51You guys are super-cool.
0:25:51 > 0:25:54Now, what about trying some of the little bits of meat,
0:25:54 > 0:25:56the pockets of meat around here?
0:25:56 > 0:25:59That's the cheek you've got there. Pretty good, isn't it?
0:25:59 > 0:26:00That's nice.
0:26:00 > 0:26:02That's delicious.
0:26:02 > 0:26:04That's very slow cooked.
0:26:04 > 0:26:06Even though it's the head, it tastes like a leg of lamb
0:26:06 > 0:26:08or the ribs or something.
0:26:08 > 0:26:11- It doesn't taste that different. - That's amazing,
0:26:11 > 0:26:13because leg of lamb is unbelievably expensive.
0:26:13 > 0:26:15The head is unbelievably cheap.
0:26:15 > 0:26:18We've gone through the whole lamb and that's how
0:26:18 > 0:26:20you make food cheaper, by using every last bit.
0:26:20 > 0:26:24OK, Gastronuts, I've got a proper treat for you.
0:26:24 > 0:26:27This is still the second cheapest cut of lamb
0:26:27 > 0:26:30but this stuff is absolutely delicious.
0:26:32 > 0:26:35- Ribs!- Lamb ribs. Now, these are incredibly cheap.
0:26:35 > 0:26:39They even get thrown away because they got quite a bit of fat on them.
0:26:39 > 0:26:41OK, guys, you have been so cool. Tuck in!
0:26:43 > 0:26:45Feast for kings.
0:26:45 > 0:26:49This has to be the best barbecue ribs I've ever tasted.
0:26:49 > 0:26:51Now that is something to say.
0:26:51 > 0:26:54To begin with, the idea of eating the cheapest food
0:26:54 > 0:26:55sounds a bit miserable
0:26:55 > 0:26:58but a lot of these really cheap cuts of meat are things
0:26:58 > 0:27:01we rarely get to see. So when you try them, you feel really brave.
0:27:01 > 0:27:03You're being really adventurous.
0:27:03 > 0:27:05The cheapest food is the most exciting.
0:27:05 > 0:27:09The best thing about being a Gastronut has either been searching
0:27:09 > 0:27:11through a bin for food, or cycling to make toast.
0:27:11 > 0:27:15I'm going to teach my mum about dates more and throwing out less food.
0:27:17 > 0:27:19Gastronuts has made me think differently about food
0:27:19 > 0:27:24because it just makes me want to be more brave and to try things
0:27:24 > 0:27:26that I haven't tried before.
0:27:27 > 0:27:30I was surprised you could make toast with a bike
0:27:30 > 0:27:34because I didn't know we could generate that much electricity.
0:27:34 > 0:27:36By the end we were really sweating!
0:27:36 > 0:27:39I even asked the question, could you make this toaster work with sweat?
0:27:46 > 0:27:49Subtitles by Red Bee Media Ltd
0:27:49 > 0:27:52E-mail subtitling@bbc.co.uk