0:00:02 > 0:00:05OK, Gastronuts, let's find out what our task is this week.
0:00:06 > 0:00:10"Does food taste better outdoors?"
0:00:32 > 0:00:36The Gastronuts eating alfresco with me today are...
0:00:47 > 0:00:50Sometimes I like eating on the beach
0:00:50 > 0:00:53but you get sand in your sandwiches.
0:00:53 > 0:00:57The weirdest place to have a picnic would be in a tree
0:00:57 > 0:01:00because it's not easy to get to.
0:01:00 > 0:01:03The best thing about eating on the beach would be
0:01:03 > 0:01:07you could go in the sea and yet still eat while you're paddling.
0:01:07 > 0:01:11If you drop some food, you don't get into trouble.
0:01:13 > 0:01:17Coming up, the Gastros go nuts when they see what's on the barbie.
0:01:17 > 0:01:20- This, my friend...- Oh!
0:01:21 > 0:01:24..is a squirrel.
0:01:24 > 0:01:28We eat like a witch. These are roasted tarantulas.
0:01:29 > 0:01:32And I get my gob round a king cone!
0:01:36 > 0:01:38What's great about eating outdoors?
0:01:38 > 0:01:43- You can have fun.- You don't have to worry about table manners.
0:01:43 > 0:01:48- Why's that?- You can spill a little bit of food and no-one will fuss.
0:01:48 > 0:01:50No knives and forks.
0:01:50 > 0:01:53You can eat a bit, then play and come back later.
0:01:53 > 0:01:57Today, we're going to break free from the dining table
0:01:57 > 0:02:00and find out if food really does taste better outdoors.
0:02:00 > 0:02:04- Are you with me?- Yes!- OK, let's go!
0:02:06 > 0:02:08How would a Gastronut eat outside?
0:02:08 > 0:02:10- Barbecue.- Barbecues.
0:02:10 > 0:02:13- Do you like barbecues?- Yes. - What do you like about barbecues?
0:02:13 > 0:02:16You cook the food yourself outside.
0:02:16 > 0:02:20- You get the control.- And marshmallows.
0:02:20 > 0:02:23Well, I thought we'd do a Gastronuts version of a barbecue,
0:02:23 > 0:02:27taking all of the things that you normally find in a garden
0:02:27 > 0:02:31and use them to cook our food. We've made a big fire outside
0:02:31 > 0:02:35and we're cooking familiar food with some very unusual implements.
0:02:35 > 0:02:38- OK, Maksim, what have you got here? - A shovel.
0:02:38 > 0:02:41Now, this is a scrupulously clean brand-new shovel.
0:02:41 > 0:02:45We're going to try and fry some eggs on it.
0:02:45 > 0:02:48A nice slathering of oil in the middle there. Perfect.
0:02:48 > 0:02:52- What have you got here? - Tomatoes.- Tomatoes and...- A rake.
0:02:52 > 0:02:57- I wonder if we could grill some tomatoes using the rake.- Yeah.
0:02:57 > 0:03:02Add some lemon oil. Now put all of these tomatoes on to the rake.
0:03:02 > 0:03:04- Sausages.- And?- A fork.
0:03:04 > 0:03:08It's a bit bigger than your average piece of cutlery, isn't it?
0:03:08 > 0:03:13- I wondered if we could use this to do the sausages.- Yes.
0:03:13 > 0:03:16So, that's it. Excellent. OK, that'll do the trick.
0:03:16 > 0:03:20- OK, Cyara, do you know what this is? - Slate.- Exactly.
0:03:20 > 0:03:23We're going to use this to fry some bacon.
0:03:23 > 0:03:26You grab some oil from there. Lovely.
0:03:26 > 0:03:31Grab a few slices of bacon and just lay them on to the slate. Brilliant.
0:03:31 > 0:03:36- OK, is everyone ready?- Yes.- Pick up your garden tool and come over here.
0:03:36 > 0:03:42Time to barbecue our breakfast, but no meal's complete without a cuppa.
0:03:42 > 0:03:46I thought we'd make some tea with this watering can...
0:03:46 > 0:03:49'If you're thinking of trying this at home
0:03:49 > 0:03:51'you will need brand-new garden tools
0:03:51 > 0:03:56'that won't leach out any dangerous chemicals when heated,
0:03:56 > 0:04:00'and make sure they're spotlessly clean. Our breakfast is now ready.
0:04:00 > 0:04:03'It was strangely cooked, but how will it taste?'
0:04:03 > 0:04:09- Crispy and smoky.- A bit harder. - Try the eggs, see what it's like.
0:04:09 > 0:04:13It tastes a little bit squidgey and slightly...a bit dry
0:04:13 > 0:04:15and it's really nice inside.
0:04:15 > 0:04:18The eggs are a little bit smoky.
0:04:18 > 0:04:21I've been inspired by the idea of eating out in our garden.
0:04:21 > 0:04:26I wonder if we can use the barbecue to indulge in a bit of pest control.
0:04:26 > 0:04:30- Yeah, what is pest control?- Well, let's go and find out.
0:04:30 > 0:04:34Time to get down to some serious pest control.
0:04:34 > 0:04:38- Have you ever heard of invasive species?- Yeah.- What are they?
0:04:38 > 0:04:43- Rats or mice?- It's animals that have come into our country from abroad
0:04:43 > 0:04:48- that do damage to other wildlife.- Oh, like the grey squirrels?- Yeah.
0:04:48 > 0:04:52I'm going to introduce you to these little fellas.
0:04:52 > 0:04:57Have you ever seen these before? These are called signal crayfish.
0:04:57 > 0:05:01These came over from North America, but in UK rivers,
0:05:01 > 0:05:06they drive a lot of the other species out because they're very aggressive.
0:05:06 > 0:05:11- What do you reckon his name is? - Stinky?- Now, these fellas
0:05:11 > 0:05:14cause problems to the wildlife in the UK,
0:05:14 > 0:05:19so they're bad news, except for the fact that they are delicious.
0:05:19 > 0:05:24You have to boil them first and, when you boil them, they change colour
0:05:24 > 0:05:28and end up looking like that. A bit like lobsters.
0:05:28 > 0:05:32We'll just drop those straight on the barbecue. Let's look at another pest.
0:05:32 > 0:05:38- Now this little fella has caused untold damage to our gardens.- Slugs?
0:05:38 > 0:05:40- Slugs. Anything else?- Rats?
0:05:40 > 0:05:45Well, these things are sometimes called rats that live in trees.
0:05:45 > 0:05:50'In case you didn't quite catch my meaning, I'm talking about squirrels.
0:05:50 > 0:05:56'If you don't want to see a squirrel being cooked and eaten,
0:05:56 > 0:06:00'this is the time to leave the room and put your fingers in your ears.'
0:06:00 > 0:06:02This, my friend...
0:06:03 > 0:06:06..is a squirrel.
0:06:06 > 0:06:09- Have you ever eaten squirrel before? - No.
0:06:09 > 0:06:13- What do you think about the idea of eating squirrel?- Squirrels are cute!
0:06:13 > 0:06:17They are very cute. However, this is a grey squirrel.
0:06:17 > 0:06:20These first came from North America
0:06:20 > 0:06:24and they've damaged trees and the squirrel population in Britain.
0:06:24 > 0:06:28We have the red squirrel and it's thought that the grey squirrel
0:06:28 > 0:06:32carries a virus which is deadly to the red squirrel.
0:06:32 > 0:06:37- So what do you think we need to do to little Squirrel Nutkin?- Wash it.
0:06:37 > 0:06:42- Do you like eating fur?- No.- It's best to take the fur off, isn't it?
0:06:42 > 0:06:44- So, what we've done is this.- Oh!
0:06:44 > 0:06:46Are there two of them?
0:06:46 > 0:06:50That's what a squirrel looks like when it's had its fur taken off.
0:06:50 > 0:06:53- It looks like a mini chicken. - Or a mini rabbit.
0:06:53 > 0:06:58- How much meat is there on it?- Not much.- Is there much fat on it?- No.
0:06:58 > 0:07:01It's very lean meat, which means it's really good for you.
0:07:01 > 0:07:06'Because the squirrel is so lean, we've marinated it in olive oil
0:07:06 > 0:07:09'and wrapped it in bacon so it doesn't burn on the barbie.'
0:07:09 > 0:07:13It's time for your pest control lunch.
0:07:13 > 0:07:16So everyone grab a crayfish, have a little taste of your pest.
0:07:16 > 0:07:20- It's nice.- I like it. - I think it's delicious.
0:07:20 > 0:07:25- It's like scrambled egg.- OK, it's time to move on to the squirrel.
0:07:25 > 0:07:27- Do you reckon this is going to taste good?- Yeah.
0:07:27 > 0:07:31It just seems cruel to kill sweet little squirrels.
0:07:31 > 0:07:35- And what about killing a chicken, is that cruel?- No.
0:07:35 > 0:07:39- They taste nice and they don't feel pain.- Yes, they do, they...
0:07:39 > 0:07:43- OK, are you ready for squirrel, guys? - Yeah.- OK, chow down.
0:07:43 > 0:07:47- It tastes a lot like chicken, actually.- It's nice.- That's nice.
0:07:47 > 0:07:53At first it seems cruel, but then, when you taste it, it's really nice.
0:07:53 > 0:07:58It's nice and moist. I thought it was really cruel to kill it as well,
0:07:58 > 0:08:00but it tastes really nice.
0:08:00 > 0:08:04You get lunch and you do some pest control, so it's like...
0:08:04 > 0:08:07killing two squirrels with one stone.
0:08:10 > 0:08:12OK, let's talk about street food.
0:08:12 > 0:08:16- What does street food mean to you? - Sandwiches.- Hot dogs.
0:08:16 > 0:08:20Hot dogs, that's a real classic street food. Hamburgers.
0:08:20 > 0:08:25- Chinese.- Just like normal takeaway food, but on the street.
0:08:25 > 0:08:28- In Spain, they have sweetie counters everywhere.- Yeah.
0:08:28 > 0:08:32It's fun buying new foods out and about. I want to introduce you
0:08:32 > 0:08:37to some weird and wonderful street food from all around the world.
0:08:37 > 0:08:39- Are you going to be brave?- Yeah!
0:08:39 > 0:08:43- Are you going to try it?- Yeah! - Excellent!
0:08:45 > 0:08:50Welcome to Stef's Strange And Wonderful Street Food Shack.
0:08:50 > 0:08:55We have a selection of strange and wonderful foods from round the world.
0:08:55 > 0:09:01First of all, from Scotland, these are deep fried chocolate bars.
0:09:03 > 0:09:05So everyone grab a chocolate bar.
0:09:05 > 0:09:07It's really nice.
0:09:07 > 0:09:09A classic Scottish delicacy.
0:09:09 > 0:09:14- Is it a good idea, do you think?- No. - Why not?- In case you're on a diet.
0:09:14 > 0:09:18- It tastes nice, but it's unhealthy. - Why would you want to add more fat?
0:09:18 > 0:09:22I guess it's quite fun. Now we're going to go further afield.
0:09:22 > 0:09:25From Denmark we have raw herring
0:09:25 > 0:09:28with a scattering of onions and gherkins.
0:09:28 > 0:09:32Herring is absolutely delicious,
0:09:32 > 0:09:35but it does sometimes have tiny, tiny little bones in.
0:09:35 > 0:09:38- It's quite nice.- I like it.
0:09:38 > 0:09:43It's mild, but the onions just makes it really strong.
0:09:43 > 0:09:48OK. Well done, guys. Now we're going to go to South America. Colombia.
0:09:48 > 0:09:52What do you reckon those little fellas on top of the yoghurt are?
0:09:52 > 0:09:53- Ants.- Ants.
0:09:53 > 0:09:57- Urgh!- These are some of the finest insects in the world.
0:09:57 > 0:10:00These are fat bottomed ants.
0:10:00 > 0:10:04Everyone grab one of those. Pick off an ant...
0:10:04 > 0:10:07I don't want to look at the face.
0:10:07 > 0:10:11- ..and have a little nibble. - I don't like it that much.
0:10:11 > 0:10:15- Horrible!- They just taste weird. - These are very, very salty ones.
0:10:15 > 0:10:17It's horrible.
0:10:17 > 0:10:19It's really salty.
0:10:19 > 0:10:21I just... It's horrible.
0:10:21 > 0:10:25- It doesn't feel nice.- If you were in Colombia...- It's disgusting.
0:10:25 > 0:10:30..you'd scoff this down. I'm going to have a whole piece! Urgh!
0:10:30 > 0:10:33I think they taste of smoky bacon.
0:10:33 > 0:10:37Which foods do you think you shouldn't eat?
0:10:37 > 0:10:40- What sort of animals and insects...? - A spider.
0:10:40 > 0:10:43- Poisonous...- Poisonous spiders.
0:10:43 > 0:10:49Well, let me introduce you to a little delicacy from Cambodia.
0:10:51 > 0:10:55- Oh!- These are roasted tarantulas.
0:10:57 > 0:10:59Urgh! No.
0:11:01 > 0:11:06- So, grab a little chunk of that. - It doesn't look very nice.- Yeah.
0:11:06 > 0:11:09- I'll grab a leg.- The legs are furry!
0:11:09 > 0:11:10Are the legs edible?
0:11:12 > 0:11:14Erin, you grab that fellow there.
0:11:14 > 0:11:17It's nice.
0:11:18 > 0:11:22Very good. In Cambodia, this is a classic snack.
0:11:22 > 0:11:27People eat them because they're really delicious.
0:11:27 > 0:11:30The meat inside is actually quite salty.
0:11:30 > 0:11:33You can see the head and the claws.
0:11:33 > 0:11:38- I'm just going to have to take the whole head off.- That's not a head!
0:11:38 > 0:11:40- Oh, no!- It's like crisps, isn't it?
0:11:40 > 0:11:45When you eat outdoors you discover a whole new range of tastes.
0:11:45 > 0:11:47There's more things on offer.
0:11:47 > 0:11:50I'm now getting a little taste of shrimp.
0:11:50 > 0:11:54We are exploring whether food tastes better in the great outdoors.
0:11:54 > 0:11:57We've chargrilled some pests...
0:11:57 > 0:12:01That's what squirrel looks like without fur.
0:12:01 > 0:12:04In a bit, we'll be using a hammer to crack an egg.
0:12:04 > 0:12:10And later on I take a delicate lick of a Gastronut sized ice cream.
0:12:10 > 0:12:12- Am I allowed to try it?- Yeah!
0:12:17 > 0:12:21So, this is the classic kind of outdoor food. A little picnic.
0:12:21 > 0:12:23Grab a sandwich.
0:12:23 > 0:12:27- What's really useful about the sandwich?- You can grab it.
0:12:27 > 0:12:29It's kind of finger food.
0:12:29 > 0:12:33Sandwiches aren't particularly interesting, are they?
0:12:33 > 0:12:38Except for the fact that they had to be invented by somebody.
0:12:38 > 0:12:44It's a genius idea that you can grab this and eat it on the go.
0:12:44 > 0:12:48And now billions of pounds are spent on sandwiches every year.
0:12:48 > 0:12:52- What have we got here?- Cornish pasties.- Do you like them?- Yeah.
0:12:52 > 0:12:57- I love Cornish pasties.- I don't like pasties.- These are special pasties.
0:12:57 > 0:13:01These are the original pastie and you've got two ends here.
0:13:01 > 0:13:06You've got an end with a cross on and an end with a spot on.
0:13:06 > 0:13:12- Like a croissant size.- Take a bite from the end with the cross on it.
0:13:12 > 0:13:17- Meat.- Um-hmm, meat. - It's nice.- Yeah.- Potatoes.- Potatoes.
0:13:17 > 0:13:22Miners and people who worked outside, their wives would make them,
0:13:22 > 0:13:25they carried them to work and they would stay in one piece,
0:13:25 > 0:13:28which was really important.
0:13:28 > 0:13:31They could just get this out of the bag and eat it.
0:13:31 > 0:13:35Let's have a little try of the end with the dot on.
0:13:37 > 0:13:41- Apple pie.- Is it...main meal and a pudding side?
0:13:41 > 0:13:43Brilliant! It's exactly that.
0:13:43 > 0:13:46It's a two course meal in a pastry case.
0:13:46 > 0:13:51You'd have your main course first, and finish off with a pudding.
0:13:51 > 0:13:56- If you ate the middle bit, would it be a mixture of both?- Have a go.
0:13:56 > 0:14:00You are eating dessert and your main course at the same time.
0:14:00 > 0:14:06I thought you said you didn't like them? You're scoffing that now!
0:14:06 > 0:14:09- So, what else have we got here?- Fish egg?
0:14:09 > 0:14:13- It's something French.- It's actually not, it's something more Scotch...
0:14:13 > 0:14:16- Scotch eggs.- Scotch egg!
0:14:16 > 0:14:21A coating of sausage meat around the outside. Inside you've got an egg.
0:14:21 > 0:14:26We should make our own. But if the Gastronuts are making a Scotch egg,
0:14:26 > 0:14:30we want to blow the whole concept apart.
0:14:30 > 0:14:35- Putting egg on the outside and sausage inside the egg.- Yeah.
0:14:35 > 0:14:40- Will we try another way of making it really spectacular?- Yeah.
0:14:40 > 0:14:45OK, let's go make a Gastronut Scotch egg. Follow me!
0:14:45 > 0:14:49- The essential ingredient of any Scotch egg is what?- An egg.
0:14:49 > 0:14:52How long does it take to hard boil an egg?
0:14:52 > 0:14:54- Five minutes.- Five minutes, yes.
0:14:54 > 0:14:59But I think we should start with something more spectacular.
0:14:59 > 0:15:04This, my friends is an egg of champions!
0:15:04 > 0:15:06- Do you know what this is?- Ostrich?
0:15:06 > 0:15:08It's an ostrich egg, exactly!
0:15:08 > 0:15:13It's huge! It takes one and a half hours to boil an ostrich egg.
0:15:13 > 0:15:16This has already been hard boiled for us.
0:15:16 > 0:15:20- So all we need to do is what? - Crack the shell.- Exactly.
0:15:20 > 0:15:24Be very careful because eggs are very delicate.
0:15:24 > 0:15:27Maybe a little bit harder than that.
0:15:27 > 0:15:31OK, why don't we try one of those instead?
0:15:33 > 0:15:36Well, it's time for the hammer.
0:15:36 > 0:15:40Oh, oh! OK, we're getting in there, a bit more.
0:15:40 > 0:15:43- Yeah, we're in!- Cool.
0:15:43 > 0:15:47- Wow! Look at that.- Blimey! It's extraordinary.
0:15:47 > 0:15:52You can see this massive yolk sitting inside the white there, can't you?
0:15:52 > 0:15:55- It looks like a bruise.- It does, doesn't it?
0:15:55 > 0:15:59- What else goes into a Scotch egg? - Sausage.- Sausage meat.
0:15:59 > 0:16:01'To make the sausage meat,
0:16:01 > 0:16:05'we mix minced pork with herbs and spring onion...'
0:16:05 > 0:16:10- Squidgey.- Urgh! - It looks like a big mess of fat.
0:16:10 > 0:16:14'We then slap it onto some floured cling film
0:16:14 > 0:16:18'and wrap the egg up in its porky jacket.'
0:16:18 > 0:16:22Beautiful. OK, what we need now is to cover it in breadcrumbs.
0:16:24 > 0:16:28Lovely. Now we need to deep fry it.
0:16:28 > 0:16:32'Deep frying the world's largest Scotch egg can be rather dangerous,
0:16:32 > 0:16:38'so if you're going to try it, get the help of a responsible adult.'
0:16:38 > 0:16:43That's going to take a long time to cook so we should get ready.
0:16:43 > 0:16:49We're eating this in a spectacular picnic and you need to get changed.
0:17:00 > 0:17:04So, this is how the Victorians would have a picnic.
0:17:04 > 0:17:09They would take their dining room and bring it all outside.
0:17:09 > 0:17:11You can take your beards off now.
0:17:11 > 0:17:16So, what it's like wearing all this Victorian stuff and the beards?
0:17:16 > 0:17:21- Is it relaxed?- Itchy.- It makes you quite stiff, doesn't it?
0:17:21 > 0:17:23Victorians liked the stiffness and formality
0:17:23 > 0:17:28and they liked their food to be spectacular and formal as well.
0:17:28 > 0:17:31- So what can you see around the table? - Cake.- Cakes.
0:17:31 > 0:17:34- Scotch eggs.- Loads of pies, Scotch eggs, a whole ham.
0:17:34 > 0:17:37The other thing they liked having at picnics was one of these -
0:17:37 > 0:17:41Lenny the lobster. So, ever had a lobster at a picnic before?
0:17:41 > 0:17:46- No.- The Victorians loved things like this, but there were rules.
0:17:46 > 0:17:50Can you see the amount of cutlery you've got there?
0:17:50 > 0:17:55Vast amounts of cutlery. It's quite terrifying looking at all that stuff.
0:17:55 > 0:18:01OK, we need to eat the monster egg!
0:18:10 > 0:18:12That is ridiculous. Look at that.
0:18:12 > 0:18:17- I used to think that Scotch eggs were quite big until I saw this.- Massive!
0:18:17 > 0:18:23Get ready for your first ever bite of ostrich Scotch egg.
0:18:23 > 0:18:26Get your whole face in there.
0:18:26 > 0:18:28Way to go, girl!
0:18:31 > 0:18:34The Gastronuts are absolutely right, the Victorians were bonkers.
0:18:34 > 0:18:38What do you want to bring the whole dining room outside for?
0:18:38 > 0:18:42What I do love about the Victorians is their love of spectacle.
0:18:42 > 0:18:48They liked extravagance and that makes eating outside an adventure.
0:18:56 > 0:19:00How do you make ice cream in a plastic bag? Let me show you.
0:19:00 > 0:19:07Here is our little bag and we're going to put into it strawberries.
0:19:07 > 0:19:14And then we're going to put in chocolate buttons or chips.
0:19:14 > 0:19:18And, finally, we're going to put a mix of cream and eggs and sugar
0:19:18 > 0:19:22with a little bit of vanilla flavouring in it.
0:19:22 > 0:19:26So there is our ice cream ready to be made.
0:19:26 > 0:19:29But how are we going to freeze it?
0:19:29 > 0:19:33Well, for that we're going to use a slightly larger bag
0:19:33 > 0:19:38and we're going to put lots and lots of ice first of all...
0:19:38 > 0:19:44and then we're going to put our favourite secret ingredient -
0:19:44 > 0:19:46ordinary table salt.
0:19:46 > 0:19:51And so here goes - lots and lots of salt in there.
0:19:51 > 0:19:57The salt tastes terrible, but our ice cream's going to be in the bag.
0:19:57 > 0:19:59We're going to zip it shut.
0:19:59 > 0:20:02Now we're going to mix them up, the salt and the ice.
0:20:02 > 0:20:05The temperature actually drops well below zero.
0:20:05 > 0:20:10It's probably down around minus 12, and this is because the salt
0:20:10 > 0:20:15actually stops the ice freezing and it acts a bit like a freezer.
0:20:15 > 0:20:17Now that's all mixed. Feels ready.
0:20:17 > 0:20:21Let's pull it out, let's unzip the bag,
0:20:21 > 0:20:25and the proof of the pudding is in the eating.
0:20:25 > 0:20:27And have a look.
0:20:27 > 0:20:29We've got gorgeous strawberry...
0:20:30 > 0:20:32..ice cream.
0:20:32 > 0:20:34Mmmm! With chocolate chips.
0:20:34 > 0:20:35Tastes brilliant.
0:20:38 > 0:20:41OK, Gastronuts, you've eaten your main courses outside,
0:20:41 > 0:20:43now it's time for dessert outdoors.
0:20:43 > 0:20:46What do you reckon is your favourite outdoors dessert?
0:20:46 > 0:20:48- Ice cream!- Ice cream!- Ice cream!
0:20:48 > 0:20:52OK, Gastronuts, what's the most unusual ice cream flavour
0:20:52 > 0:20:55- you've ever tried?- Cappuccino. - Anything else?- Rose.
0:20:55 > 0:20:58Rose ice cream? Do you think it was made with essence of roses?
0:20:58 > 0:21:01- I don't know what it was, it was just weird.- That's so cool.
0:21:01 > 0:21:04I thought we would invent some brand-new ice cream flavours.
0:21:04 > 0:21:07Morgan, you'll make cheese puff flavoured ice cream.
0:21:07 > 0:21:12Maksim, you're going to make fish and chips flavoured ice cream.
0:21:12 > 0:21:15You've got chips here and some fish stock here.
0:21:15 > 0:21:18Over here we've got Bolognese flavoured ice cream.
0:21:18 > 0:21:22And what you've got here is beef stock and some sun dried tomatoes.
0:21:22 > 0:21:25Erin, you're going to make sick flavoured ice cream!
0:21:25 > 0:21:29No, that's not sick flavoured ice cream. This is pesto.
0:21:30 > 0:21:34What I'm going to make is a bacon and egg ice cream.
0:21:34 > 0:21:37So, I know this sounds like a crazy idea,
0:21:37 > 0:21:39but there are some famous precedents for this.
0:21:39 > 0:21:43Up in Worcestershire, they eat Stilton cheese flavoured ice cream.
0:21:43 > 0:21:48In Japan there's even raw horseflesh flavoured ice cream.
0:21:48 > 0:21:50- Eurgh!- Pretty weird, isn't it?
0:21:50 > 0:21:53Well, I wonder if some of these might be even weirder.
0:21:53 > 0:21:56What you've got here in this bowl in front of you
0:21:56 > 0:21:57is what's called creme anglaise.
0:21:57 > 0:21:59The base of every ice cream.
0:21:59 > 0:22:02We should wait for the cheese puffs until the last second,
0:22:02 > 0:22:05otherwise they might go a bit soggy.
0:22:05 > 0:22:06Everyone else, grab away.
0:22:14 > 0:22:18Now, the thing is an ice cream maker takes about three or four hours.
0:22:18 > 0:22:21We haven't got that, we want to do this instantly.
0:22:21 > 0:22:24My instant ice cream making device is Matthew.
0:22:25 > 0:22:28Now, Matthew isn't the actual ice cream making device.
0:22:28 > 0:22:31- Matthew, tell us what you've got. - A vat containing liquid nitrogen.
0:22:31 > 0:22:34This is a very, very cold substance.
0:22:34 > 0:22:39It's actually at minus 200 degrees C. That's far, far colder than ice.
0:22:39 > 0:22:40OK, we're all ready to go.
0:22:40 > 0:22:44Let's get those cheesy puffs into the creme anglaise.
0:22:44 > 0:22:47OK, I think we're all set.
0:22:47 > 0:22:50Everyone, take four steps back.
0:22:50 > 0:22:52OK, let's go.
0:22:52 > 0:22:56Believe it or not we're not the first people to do this.
0:22:56 > 0:22:59A Victorian cookbook from 1885 suggested using liquid nitrogen
0:22:59 > 0:23:03to make instant ice cream at picnics and dinner parties,
0:23:03 > 0:23:06but they probably didn't try cheesy puff flavour!
0:23:06 > 0:23:08OK, guys, in you come.
0:23:08 > 0:23:11- That's nice.- It's too cold!
0:23:11 > 0:23:14- I think that's delicious. - It tastes really nice.
0:23:14 > 0:23:17It tastes like custard and cheesy puff at the same time.
0:23:17 > 0:23:20- It's surprisingly nice! - That's what it is!
0:23:20 > 0:23:23Next up for freezing is Maksim's fish and chips ice cream.
0:23:25 > 0:23:26That's nasty.
0:23:26 > 0:23:29- What do you reckon? - Eurgh!- It's too fishy.
0:23:29 > 0:23:33Now the spag bol gets the liquid nitrogen treatment.
0:23:33 > 0:23:35Oh, yeah, it's Bolognese ice cream!
0:23:35 > 0:23:38- Eurgh! - I think I put too much tomato in.
0:23:38 > 0:23:42- I don't like it.- That is... Eurgh! - I don't know, it's got this...
0:23:42 > 0:23:44really weird flavour that I don't really like.
0:23:44 > 0:23:46- Not happy about that.- Sickening!
0:23:46 > 0:23:49- I quite like that.- Eurgh!
0:23:49 > 0:23:54Will Erin's pesto flavoured ice cream go down any better?
0:23:56 > 0:23:58That is brilliant!
0:23:58 > 0:24:00I think it needed a bit less pesto.
0:24:00 > 0:24:03It's a bit like when you have pistachio ice cream
0:24:03 > 0:24:05and you get that flavour that comes in,
0:24:05 > 0:24:08sort of 10, 20 seconds after you start eating it.
0:24:08 > 0:24:09- It's like that.- I'm not keen on it.
0:24:09 > 0:24:11I know, and it was your pesto!
0:24:11 > 0:24:14Last up it's my eggs and bacon flavour.
0:24:15 > 0:24:17It tastes nasty.
0:24:17 > 0:24:20- Here goes.- I like it.
0:24:20 > 0:24:23Once you've kind of got all the cream out it's OK.
0:24:23 > 0:24:27The bacon's the best. Why don't we just have ice cream and bacon?
0:24:27 > 0:24:29Ice cream and bacon and skip the eggs!
0:24:29 > 0:24:32- Guys, which one is your favourite? - Bacon and eggs.
0:24:32 > 0:24:34- Cheese puffs.- Bacon and eggs. - None of them!
0:24:34 > 0:24:39Cheese puffs and bacon and eggs are the joint favourites, aren't they?
0:24:40 > 0:24:44I've got a special Gastronuts ice cream machine
0:24:44 > 0:24:46and I thought I'd let you have a go.
0:24:46 > 0:24:50- Yes!- Would that be cool?- Yeah.- OK, you wait here, I'll go and get it.
0:24:52 > 0:24:56- Oh!- Aaaaah!
0:24:57 > 0:25:01That is so cool!
0:25:01 > 0:25:03- Do you want to get in?- Yeah!- OK.
0:25:03 > 0:25:05I'll see you round the other side.
0:25:05 > 0:25:11- Oh, wow!- This is seriously cool.
0:25:11 > 0:25:16OK, Gastronuts, what does it feel like being inside an ice cream van?
0:25:16 > 0:25:20- So cool!- It's like you're inside heaven there, isn't it?
0:25:20 > 0:25:23- Yeah!- OK, right, well I guess you'd better have a go
0:25:23 > 0:25:24at making some ice cream.
0:25:24 > 0:25:26- Ever done this before?- No.- OK.
0:25:27 > 0:25:29Whoa-ho! Stop! Ha-ha!
0:25:29 > 0:25:32It comes out pretty quick, doesn't it?
0:25:35 > 0:25:37How much better can you get than that?
0:25:37 > 0:25:40OK, just a quick squirt. Try make a better one.
0:25:40 > 0:25:44Whoa! There you go. Are you ready? Whoa! Look at that!
0:25:44 > 0:25:48You've made your very first ice cream. What do you think of that?
0:25:48 > 0:25:50- Yeah!- Yeah, cool and big!
0:25:50 > 0:25:51Gigantic!
0:25:52 > 0:25:55- Ice cream heaven.- Tastes good.
0:25:55 > 0:25:58I now have a challenge for you.
0:25:58 > 0:25:59I want to see if you guys
0:25:59 > 0:26:04can make the most spectacular ice cream in the world ever,
0:26:04 > 0:26:07and I've got something that might be useful for you to make it in.
0:26:08 > 0:26:10That's a cone!
0:26:10 > 0:26:13OK, I'll go away, I'll be back in one minute.
0:26:33 > 0:26:37- Yeah! We're ready!- Come on, Stef, we're ready!- Yes!
0:26:37 > 0:26:39How have you got on, guys? Oh, my gosh!
0:26:39 > 0:26:44- That is extraordinary! How much are you go to charge me for that?- £5.
0:26:44 > 0:26:46- £5. Spot on.- 100!
0:26:46 > 0:26:50- 25.- No, I'll take the first offer. There's a fiver.- Yeah!
0:26:50 > 0:26:53- OK, am I allowed to try it?- Yeah!
0:26:55 > 0:26:59Brilliant. It's like a 999, isn't it?
0:27:00 > 0:27:02We've had the most fantastic experience.
0:27:02 > 0:27:05When you're outside, your senses are more finely tuned
0:27:05 > 0:27:07and flavours taste much stronger.
0:27:07 > 0:27:11You find extraordinary foods, things I've never tasted in my life.
0:27:11 > 0:27:14Being on Gastronuts has made me think differently about food
0:27:14 > 0:27:17and think what foods you think you can't eat, you can,
0:27:17 > 0:27:19and actually they're really tasty.
0:27:21 > 0:27:24When I see a squirrel tomorrow I'm not going to think about it,
0:27:24 > 0:27:26but I know that they taste good anyway.
0:27:28 > 0:27:32When I tasted the tarantula it tasted really nice,
0:27:32 > 0:27:35though it looked like a really weird food to eat.
0:27:37 > 0:27:39The best bit about being on Gastronuts
0:27:39 > 0:27:42was being in the ice cream van
0:27:42 > 0:27:45because it's a once-in-a-lifetime chance
0:27:45 > 0:27:47and you'll never get to go in one again.
0:27:55 > 0:27:58Subtitles by Red Bee Media Ltd
0:27:58 > 0:28:01E-mail subtitling@bbc.co.uk