0:00:02 > 0:00:04Gastronuts, let's find out what our challenge is.
0:00:06 > 0:00:08Ah...OK.
0:00:09 > 0:00:12Can we make our favourite fast foods at home?
0:00:33 > 0:00:36The Gastronuts taking the fast food challenge are,
0:00:44 > 0:00:50My dream takeaway meal would probably be pizza, chips and as a topping,
0:00:50 > 0:00:51sweet and sour chicken.
0:00:51 > 0:00:55The most unhealthy takeaway meal...
0:00:55 > 0:00:59I think would be a double kebab.
0:00:59 > 0:01:01Coming up on the show today.
0:01:01 > 0:01:05The Gastronuts get tongue tied after seeing what makes an economy burger.
0:01:05 > 0:01:07Urgh! Hair!
0:01:07 > 0:01:10They find out which takeaway is lard of the manor.
0:01:10 > 0:01:12Urgh!
0:01:12 > 0:01:17And am I talking rubbish when I say we can cook pizza in a bin?
0:01:17 > 0:01:21Looks like quite a nice meal.
0:01:21 > 0:01:24That's all coming up later. But first...
0:01:24 > 0:01:25Who likes a takeaway?
0:01:25 > 0:01:27- Me.- Me.- I do. - Everyone likes a takeaway. I do.
0:01:27 > 0:01:31- What do you like about takeaways? - They're tasty.
0:01:31 > 0:01:33- They've got my favourite foods in. - You don't have to cook them.
0:01:33 > 0:01:36Good for a Friday night when you've been out.
0:01:36 > 0:01:39- You're treating yourself. What about the bad things?- Unhealthy.
0:01:39 > 0:01:41Too greasy.
0:01:41 > 0:01:44- Can we can make fast food at home? - ALL: Yeah.
0:01:44 > 0:01:48Can we make fast food in some way better than the fast food joints?
0:01:48 > 0:01:50- ALL: Yes. - First of all, let's order
0:01:50 > 0:01:51some fast food.
0:01:52 > 0:01:54PHONE RINGS
0:01:54 > 0:01:57Hello, good evening. How may I help?
0:01:57 > 0:01:59Hello, it's Stefan from Gastronuts.
0:01:59 > 0:02:00Would you like to order?
0:02:00 > 0:02:03I would like to have five sweet and sour chicken.
0:02:03 > 0:02:09And five egg-fried rice with spring onions. Number 55 and 99.
0:02:11 > 0:02:12OK, thank you very much.
0:02:12 > 0:02:16Our order's being taken and the race is on.
0:02:16 > 0:02:20To wipe the smile off his face we'll need to make the same thing quicker,
0:02:20 > 0:02:23cheaper, tastier and healthier than our local takeaway.
0:02:23 > 0:02:25Start the clock.
0:02:25 > 0:02:26Barney, you're in charge.
0:02:26 > 0:02:30- What have we got to do?- We have to start by cooking the rice,
0:02:30 > 0:02:32as this will take the longest.
0:02:32 > 0:02:33Brilliant, let's go, guys.
0:02:33 > 0:02:37OK, right, right. Somebody find the rice, please.
0:02:37 > 0:02:39There's ingredients all over here.
0:02:39 > 0:02:41Which one's the rice?
0:02:41 > 0:02:45Five sweet and sour chicken, five egg fried rice.
0:02:45 > 0:02:49Allow 50g of rice per person.
0:02:51 > 0:02:53What's the next thing we need to do?
0:02:53 > 0:02:56You need to peel and chop onions.
0:02:56 > 0:02:58Theo, got any onions there?
0:02:58 > 0:03:00That's garlic.
0:03:00 > 0:03:04None of the Gastronuts have worked in a Chinese takeaway before,
0:03:04 > 0:03:07so cooking quickly, under pressure, could be a real challenge.
0:03:07 > 0:03:09There's a knife for you.
0:03:09 > 0:03:11Oh, I've cut myself.
0:03:11 > 0:03:14- Cut yourself already? - Yep, so have I.
0:03:14 > 0:03:17Onions, fingers they don't sound the same and they don't look the same!
0:03:17 > 0:03:20Come on, guys, we're making sweet and sour,
0:03:20 > 0:03:22not sweet and sour-ARRRGH!
0:03:31 > 0:03:34OK, that's all of the peppers and the onions chopped.
0:03:34 > 0:03:37- I reckon all these things need to be fried.- Just coming up
0:03:37 > 0:03:39to 13 minutes.
0:03:40 > 0:03:4313 minutes exactly, now.
0:03:43 > 0:03:46We haven't got anything frying yet. Not doing very well.
0:03:46 > 0:03:48- Do you reckon we can crack this? - Yes.
0:03:48 > 0:03:52The takeaway guys have been here before. Probably every night.
0:03:52 > 0:03:57They're not breaking a sweat, while we're really struggling to keep up.
0:03:58 > 0:04:01Cut the chicken breasts into thin slices.
0:04:05 > 0:04:08Sweet and sour chicken is one of our favourite takeaways.
0:04:08 > 0:04:11As well as chicken, our version contains carrots,
0:04:11 > 0:04:12peppers, onions,
0:04:12 > 0:04:16ginger, chillies, soy sauce and spices.
0:04:16 > 0:04:19For the sweet and sour sauce we're using pineapple juice
0:04:19 > 0:04:21and a sprinkling of brown sugar.
0:04:23 > 0:04:26Peel and grate the ginger.
0:04:26 > 0:04:29- 19 minutes.- Eiya!
0:04:29 > 0:04:32- I feel like Gordon Ramsay - Is there a grater?
0:04:37 > 0:04:40Er...that hasn't cooked quite... oh, stuff it.
0:04:40 > 0:04:44- One tablespoon of white wine vinegar. - A good splash.
0:04:45 > 0:04:48Wha-hey! Stop there.
0:04:55 > 0:04:57The takeaway is in the bag and on the way.
0:04:57 > 0:05:00But we've got until it arrives and lands on the plate
0:05:00 > 0:05:02until we call time.
0:05:02 > 0:05:03It looks like we'll need it.
0:05:03 > 0:05:06Couple of tablespoons of ketchup in there.
0:05:08 > 0:05:11Go on! Squeeze it!
0:05:11 > 0:05:12Bit more. Bit more, bit more!
0:05:12 > 0:05:14- Bit more!- Come on!
0:05:16 > 0:05:19What was the other thing we had? The...um...eggs!
0:05:19 > 0:05:21The eggs! OK, right.
0:05:21 > 0:05:24- I think that we'll assume is ready. - 26 minutes.
0:05:28 > 0:05:29Eggs, you've got the eggs.
0:05:29 > 0:05:32You need to lightly beat them.
0:05:33 > 0:05:36Anybody out there yet? Nobody's out there, yet. We're all right.
0:05:38 > 0:05:42Chop the corr...coriander.
0:05:46 > 0:05:47Stir that all through.
0:05:49 > 0:05:52- Some people are coming up.- Urrgh!
0:05:52 > 0:05:55- Eeeek!- OK, so that...
0:05:55 > 0:05:56Where does this go?
0:05:58 > 0:06:00DOORBELL BUZZES
0:06:00 > 0:06:04Did you hear anything? I didn't hear anything.
0:06:04 > 0:06:07- OK, er...- Doorbell just rung. - Yeah, thanks, Barney.
0:06:07 > 0:06:10- That needs a bit more oil. - Half an hour.- Ah!
0:06:16 > 0:06:19- DOORBELL BUZZES - ALL right, all right, you're here.
0:06:19 > 0:06:20Allowing time to dish up
0:06:20 > 0:06:24the takeaway makes it in 28 minutes, 13 seconds.
0:06:24 > 0:06:26I think, I think, I think,
0:06:26 > 0:06:29I think we're there! Yeah!
0:06:31 > 0:06:34Time for the taste test.
0:06:34 > 0:06:37First up, the takeaway chicken.
0:06:37 > 0:06:41It was delivered quicker but will the taste make it the winner dinner?
0:06:41 > 0:06:42Everyone got a fork?
0:06:42 > 0:06:44Have a try and tell me what you think.
0:06:44 > 0:06:50It's very sweet and I think the rice is maybe a bit hard.
0:06:50 > 0:06:54The chicken is nice, but it's just squidgy and the rice is a bit hard.
0:06:54 > 0:06:58Yeah. This chicken has been covered in batter and deep-fried.
0:06:58 > 0:07:00That's how they did it so quickly.
0:07:00 > 0:07:02Not bad, but we can top it.
0:07:02 > 0:07:05The takeaway's too sweet for us.
0:07:05 > 0:07:07And it's deep fried, so less healthy than ours.
0:07:07 > 0:07:11But will the extra time we took, pay off in the taste test?
0:07:11 > 0:07:14I hate to say this, cos it's our cooking,
0:07:14 > 0:07:18but the chicken is actually a little bit undercooked.
0:07:18 > 0:07:22What the heck are you saying? It's spot on. I actually prefer this one.
0:07:22 > 0:07:26It has all the vegetables, all of that.
0:07:26 > 0:07:27Lovely.
0:07:27 > 0:07:31- OK.- You sounded like a real critic! - That's right, yeah. You're good.
0:07:31 > 0:07:35I think it's better than a takeaway because it's not too sweet.
0:07:35 > 0:07:39- We should start our own takeaway company!- Hey, Gastronut Takeaways!
0:07:39 > 0:07:41Super fast!
0:07:41 > 0:07:44What's extraordinary is this was so much cheaper than the takeaway.
0:07:44 > 0:07:48We spent £18.48 on our ingredients, and there's loads of spices
0:07:48 > 0:07:51and other things left that we can use for other meals.
0:07:51 > 0:07:56The takeaway cost us £41.50 so this cost less than half the takeaway.
0:07:56 > 0:07:57Which is fantastic!
0:08:00 > 0:08:03We know that takeaways can contain some dodgy ingredients.
0:08:03 > 0:08:06But is there a way we can still have our favourite treats
0:08:06 > 0:08:08without hurting our health?
0:08:09 > 0:08:13There's nothing wrong with having a takeaway every now and then,
0:08:13 > 0:08:17but you guys are Gastronuts. You've got to be choosy about what you eat.
0:08:17 > 0:08:19Who here likes burgers?
0:08:19 > 0:08:21- Me.- Me.- You like burgers? Who LOVES burgers?
0:08:21 > 0:08:26- Me!- Burgers are great, aren't they? Who knows what goes into a burger?
0:08:26 > 0:08:27- Me!- What is it?- Um...
0:08:27 > 0:08:31- Um...meat.- What kind of meat?
0:08:31 > 0:08:35- Cow.- Beef, yes. What sort of beef do you reckon it is?
0:08:35 > 0:08:37- No idea.- Mince beef.- A bit of leg?
0:08:37 > 0:08:41- Brain!- A bit of brain? The thing is, inside the bun there are secrets
0:08:41 > 0:08:43to be discovered. Would you like to find out?
0:08:43 > 0:08:45- Yes.- OK.- Let's roll!
0:08:45 > 0:08:48Top meat man, Jack O'Shea is going to show us how to make
0:08:48 > 0:08:51a quarter-pounder that isn't to die for.
0:08:51 > 0:08:53Hello, Gastronuts.
0:08:53 > 0:08:54- How you doing?- What's up, Jack?
0:08:54 > 0:08:59Can you show us what goes into a normal takeaway burger,
0:08:59 > 0:09:03- and then the sort of burger that you might make?- Certainly.
0:09:07 > 0:09:09- Urgh!- Eeew!
0:09:09 > 0:09:13- That looks like a tongue. - Let's eat this raw!- Raw?! No!
0:09:13 > 0:09:15- Is that the bladder?- Look at this.
0:09:15 > 0:09:19That is collagen. You have it in your body as well.
0:09:19 > 0:09:23It's the glue that keeps all the animal together.
0:09:23 > 0:09:26If there's too much of this in your burger it will be very cheap.
0:09:26 > 0:09:28And that is fat from lamb.
0:09:28 > 0:09:32That can be mixed together and it's all called meat.
0:09:32 > 0:09:34So even though it's from
0:09:34 > 0:09:38- different animals, it can still all be in a burger?- It's still meat.
0:09:38 > 0:09:40- What's that sitting next to it? - That's a tongue.
0:09:40 > 0:09:41Urgh!
0:09:41 > 0:09:45- Urgh!- That is massive! You want us to hold it?!
0:09:45 > 0:09:47That's looks like a whale bit, there.
0:09:47 > 0:09:51- Does it feel strangely like your own tongue?- No!
0:09:51 > 0:09:53- but on a big scale? - My tongue is smooth!
0:09:53 > 0:09:57- Not the inside, here, but this bit... - That bit,
0:09:57 > 0:09:59I think my tongue is a little bit like that.
0:09:59 > 0:10:01It's got a really tough bit of muscle, there.
0:10:01 > 0:10:04- Eew!- It's all muscle.- Urgh!
0:10:04 > 0:10:07So, the sort of meat you find in a cheap takeaway burger
0:10:07 > 0:10:12can actually contain lamb fat, cow tongues and gristle.
0:10:12 > 0:10:16But once it goes through the mincer, you'd never be able to tell.
0:10:16 > 0:10:20So, Jack, can you show us how to make a usual takeaway burger?
0:10:20 > 0:10:24Right, OK. Sophie, can you put some of that beef trim in here?
0:10:25 > 0:10:27Give me some of the lamb fat.
0:10:27 > 0:10:29I'm never eating another burger.
0:10:29 > 0:10:32Wrong answer. You're going to eat a very good burger.
0:10:32 > 0:10:36Rachel, will you give me some of those beef pieces, please?
0:10:36 > 0:10:40Cos they're also very cheap. Theo, would throw in some of this sticky,
0:10:40 > 0:10:41nasty stuff.
0:10:41 > 0:10:43- Urgh!- Urgh!
0:10:49 > 0:10:52It's quite light coloured, isn't it? Quite a lot of fat in there.
0:10:52 > 0:10:55The beginning of it, it was all dark. But then it got really light.
0:10:55 > 0:10:58Yeah, looks quite fatty, doesn't it?
0:10:58 > 0:11:01It's al considered meat, as well. It's all from an animal.
0:11:01 > 0:11:04We're going to add some salt and pepper.
0:11:04 > 0:11:07In the cheaper burgers as well, they put in too much salt.
0:11:07 > 0:11:10They want to make all their cheap meat taste better than it is.
0:11:10 > 0:11:13And then we're going to add some of this cereals.
0:11:13 > 0:11:16And that's going to make it... more weight.
0:11:16 > 0:11:17The you mix it all up...
0:11:17 > 0:11:22It feels all slimy. Because there's loads of salt and breadcrumbs in it,
0:11:22 > 0:11:24it feels all lumpy.
0:11:24 > 0:11:26- A bit gritty as well.- Yeah.
0:11:26 > 0:11:29Theo, I'm going to get you to put in some water. Put in all that.
0:11:29 > 0:11:32- So water goes into burgers?- Yes.
0:11:32 > 0:11:35- I knew it, but I didn't believe it. - Mix that up.
0:11:35 > 0:11:39- It's all squidgy.- And yucky.- yeah.
0:11:39 > 0:11:42We're going to make that into little patties.
0:11:42 > 0:11:44That actually looks like a burger.
0:11:44 > 0:11:47- Uncooked.- All of a sudden it looks burger-esque, doesn't it?
0:11:47 > 0:11:53Economy burgers often contain huge amounts of fat and salt
0:11:53 > 0:11:55and some rather icky ingredients.
0:11:55 > 0:11:58Probably worth thinking about, the next time you buy a takeaway.
0:11:58 > 0:12:00We'll see how this one tastes in a bit,
0:12:00 > 0:12:04but first it's time to up the stakes and make a top notch burger.
0:12:04 > 0:12:06Now, we're going to make the proper burger.
0:12:06 > 0:12:10Look at the difference in this meat. You've still got fat in here
0:12:10 > 0:12:14but fat is not always bad. You need fat, especially at your age.
0:12:14 > 0:12:16You're running around a lot, you've got to work it off.
0:12:16 > 0:12:20So look at the difference in the colour of the meat coming out.
0:12:20 > 0:12:24- That looks like real stuff. - Looks like proper meat.
0:12:24 > 0:12:28There's another trick too. If you put it through the machine twice,
0:12:28 > 0:12:32you won't see as much of the white stuff, but that's not bad.
0:12:32 > 0:12:36We're not going to try and hide anything in our super burgers.
0:12:36 > 0:12:40All of the fat, you could easily just take it off.
0:12:40 > 0:12:43But if you have it without the fat, it's dry and boring.
0:12:43 > 0:12:46It's like eating sawdust, if you can imagine that.
0:12:46 > 0:12:50We're going to put some salt in it, only a little bit
0:12:50 > 0:12:54because there's so much flavour in properly raised beef.
0:12:54 > 0:12:59- Are you going to put in breadcrumbs? - We don't put that in our burgers.
0:12:59 > 0:13:01We'll put a bit of white pepper.
0:13:02 > 0:13:07It's really squidgy and soft, and it can stick to your hands quite easily.
0:13:07 > 0:13:10- You can see the difference. - Look at that.
0:13:10 > 0:13:14- Really different colours, aren't they?- But I guess the proof
0:13:14 > 0:13:17is in the cooking and eating. Let's cook them. Cheers, Jack.
0:13:17 > 0:13:18Cheers, guys.
0:13:21 > 0:13:25The moment of truth. First let's try the economy burger.
0:13:25 > 0:13:28Does actually taste quite nice.
0:13:28 > 0:13:32- That's too much salt. - Actually, exactly like a normal,
0:13:32 > 0:13:34takeaway, economy burger.
0:13:34 > 0:13:37OK, let's try the Jack burger.
0:13:37 > 0:13:39After, can we have some ketchup with them?
0:13:39 > 0:13:41What's the difference then?
0:13:41 > 0:13:47This one is kind of soft and that one, you have to really chew.
0:13:47 > 0:13:52It's really nice. It tastes like more how a burger should be.
0:13:52 > 0:13:54So you're about to eat your own burgers for lunch.
0:13:54 > 0:13:56Which one would you choose?
0:13:58 > 0:14:00And Barney would go for the economy one.
0:14:00 > 0:14:04If, like Barney, you want to eat a tongue and gristle burger,
0:14:04 > 0:14:06you can pick one up for about 20p.
0:14:06 > 0:14:09If you want to a good quality burger like Jack's, it will cost you.
0:14:09 > 0:14:12Coming at a price of 80p.
0:14:12 > 0:14:15The choice is yours.
0:14:15 > 0:14:19We're trying to make our favourite fast foods, at home.
0:14:19 > 0:14:21So far we've made a Chinese cheaper, tastier,
0:14:21 > 0:14:25healthier and almost as fast as a takeaway.
0:14:28 > 0:14:31And we've chowed down on some ground cow.
0:14:31 > 0:14:35Next, we find out just why you should never eat anything
0:14:35 > 0:14:37that looks like an elephant's foot.
0:14:37 > 0:14:41And we see if takeaways really do belong in the bin.
0:14:41 > 0:14:45We love takeaways because they're fast, easy and they taste good.
0:14:45 > 0:14:50But, that taste comes at a price. We're going to uncover the dark side
0:14:50 > 0:14:53of our favourite fast foods.
0:14:55 > 0:14:57Is coleslaw pretty healthy?
0:14:58 > 0:15:00- Yes.- I reckon. There's vegetables in it.
0:15:00 > 0:15:02- Yes, you have it in salad.- Yeah.
0:15:02 > 0:15:05Chicken curry, rice and a nice bit of naan bread.
0:15:05 > 0:15:07- That's too tempting. - Reckon that's good for you?
0:15:07 > 0:15:10The chicken's good for you. Sauce? Not so good.
0:15:10 > 0:15:12- What have you got there?- Kebab.
0:15:12 > 0:15:13Do you like kebabs?
0:15:13 > 0:15:16I want you to show my, by pouring salt into this test tube,
0:15:16 > 0:15:19how much salt you reckon there is in that takeaway food
0:15:19 > 0:15:23- that we all enjoy eating. - Went a bit over there.- Yes, you did.
0:15:23 > 0:15:24I reckon there.
0:15:24 > 0:15:26A bit lower than that, I reckon.
0:15:27 > 0:15:29Whoa.
0:15:29 > 0:15:32OK, now we need to guess how much fat there is.
0:15:32 > 0:15:35To do that, we need our display tub of lard.
0:15:35 > 0:15:37I would not eat that!
0:15:37 > 0:15:41Take us much fat as you think there is in that portion of coleslaw,
0:15:41 > 0:15:42and put it on that plate.
0:15:42 > 0:15:47- I can't even look at it!- Each of these blocks is about 5g of fat.
0:15:47 > 0:15:49To give you an idea, one bag of crisps
0:15:49 > 0:15:54contains about two of these cubes of fat. Eating too much fat
0:15:54 > 0:15:57can make us overweight and lead to serious health problems.
0:15:57 > 0:16:02Oh, now that's almost more food than there is on the kebab plate!
0:16:02 > 0:16:06It's time to find out who was right and who was wrong.
0:16:06 > 0:16:09You were quite enthusiastic with your guess about salt.
0:16:09 > 0:16:13I'd say you were about five times over.
0:16:13 > 0:16:17Barney's gone way over on his guess. But the truth is still shocking.
0:16:17 > 0:16:20Something that looks innocent, like coleslaw
0:16:20 > 0:16:24actually contains as much salt as 2.5 bags of crisps!
0:16:24 > 0:16:25But, what about the fat?
0:16:25 > 0:16:28Pop that fat next to your little pile, there.
0:16:28 > 0:16:30Were you right or wrong?
0:16:30 > 0:16:32- Wrong.- Wrong. The guess is way out.
0:16:32 > 0:16:35But the amount of fat in a portion of coleslaw
0:16:35 > 0:16:39you get with your fried chicken is still as much as two bags of crisps.
0:16:39 > 0:16:43OK, chicken tikka masala, Sophie. How far off were you?
0:16:43 > 0:16:44About double.
0:16:44 > 0:16:46So much for the salt. What about the fat?
0:16:46 > 0:16:49Pop that on your plate next to your pile of lard.
0:16:49 > 0:16:53Incredibly, the curry has the same salt as nine bags of crisps.
0:16:53 > 0:16:56And the same fat as six bags.
0:16:56 > 0:17:00Rachel, there's your lard. Were you right, or wrong?
0:17:00 > 0:17:01Wrong.
0:17:01 > 0:17:04The kebab has the same fat as eight bags of crisps.
0:17:04 > 0:17:07That's as much fat as you should eat in one whole day!
0:17:07 > 0:17:10But wait and see how much salt it contains.
0:17:10 > 0:17:12Oh, my word!
0:17:12 > 0:17:17That's how much salt is in many doner kebabs.
0:17:17 > 0:17:21Unbelievably, just one doner kebab contains, wait for it,
0:17:21 > 0:17:24as much salt as 40 bags of crisps,
0:17:24 > 0:17:28which is three days worth of salt!
0:17:28 > 0:17:30It's been hard work, let's have a little drink.
0:17:30 > 0:17:32Ah! I don't trust you, no!
0:17:32 > 0:17:34Why would you not trust me?
0:17:34 > 0:17:36All right, I'll do it first.
0:17:38 > 0:17:39Have a little sip of that.
0:17:39 > 0:17:41Wait, wait...
0:17:41 > 0:17:42He's got salt in it!
0:17:42 > 0:17:45This is the amount of salt that you get in sea water.
0:17:45 > 0:17:50This salted water is actually less salty than that kebab.
0:17:50 > 0:17:54Order these toxic takeaways too often
0:17:54 > 0:17:58and you could end up eating hospital food instead.
0:17:58 > 0:17:59Yum!
0:17:59 > 0:18:01Urgh!
0:18:07 > 0:18:09If you think takeaway food is super fast,
0:18:09 > 0:18:12then take a look at something that's super cool.
0:18:12 > 0:18:14How do we make super cool water?
0:18:14 > 0:18:17First thing we need is ice.
0:18:17 > 0:18:21Then take water and we're going to put it into the ice.
0:18:21 > 0:18:24Then we need ordinary salt.
0:18:24 > 0:18:28What the salt does is something really quite amazing.
0:18:28 > 0:18:32While it allows the ice to melt,
0:18:32 > 0:18:35it actually stops it freezing again.
0:18:35 > 0:18:38So that means that the temperature just plunges.
0:18:38 > 0:18:43And you can see it going down lower and lower and lower.
0:18:43 > 0:18:48So look at how cold this is. Look at the ice on the outside.
0:18:48 > 0:18:55If we take a bottle out we can carefully tap it on the table
0:18:55 > 0:18:57and there it goes. The freezing process.
0:18:57 > 0:19:01The water's a little bit like a playground of children.
0:19:01 > 0:19:05you know it's the end of playtime, but they're all still playing.
0:19:05 > 0:19:09It takes a whistle or bell, that's the same as the tap on the bottle,
0:19:09 > 0:19:13to get them to all fall into line for assembly.
0:19:13 > 0:19:15That's what's happening.
0:19:18 > 0:19:21There are certain things fast food joints can do that we just can't,
0:19:21 > 0:19:24cos we don't have the same fancy equipment at home.
0:19:24 > 0:19:25Or do we?
0:19:25 > 0:19:29- Have you ever seen a wood-burning pizza oven?- No.
0:19:29 > 0:19:31In some pizza joints, there's a massive thing
0:19:31 > 0:19:33- made out of clay and bricks... - Yeah!
0:19:33 > 0:19:36..and they feed it for hours with wood to get it to temperature.
0:19:36 > 0:19:40It's a nightmare to make and they cost thousands of pounds.
0:19:40 > 0:19:44But, I thought, if they can do it, the Gastronuts must be able to.
0:19:44 > 0:19:45Are you with me?
0:19:45 > 0:19:47- ALL: Yeah! - Let's do it!
0:19:47 > 0:19:51- I would like to introduce you to the beast.- Hello, beast.
0:19:51 > 0:19:57This is otherwise known as an EPCDIP.
0:19:57 > 0:20:02Now, it's basically a garden incinerator and EPCDIP means
0:20:02 > 0:20:05Experimental Pizza-Cooking Device In Progress.
0:20:05 > 0:20:08It's something that you burn compost in, in your garden.
0:20:08 > 0:20:11We're cut a big hole in the front and put some brackets on here,
0:20:11 > 0:20:16We'll put a lid on top and fire underneath and, hopefully,
0:20:16 > 0:20:18it will get hot enough to cook a pizza.
0:20:18 > 0:20:22I've never actually done it. OK? So this really is the first time.
0:20:22 > 0:20:25- That's why you say you never succeeded.- Exactly.
0:20:25 > 0:20:29That's why you're helping. Let's start with firelighters.
0:20:29 > 0:20:33The average kitchen oven only goes up to 250 degrees Celsius,
0:20:33 > 0:20:36which is why proper wood-fired pizza
0:20:36 > 0:20:39always tastes better than anything you can make at home.
0:20:39 > 0:20:45But will we be able to get our bin hot enough to cook a pizza in?
0:20:45 > 0:20:47I don't know how we'll get the top to 350.
0:20:47 > 0:20:50- It's like a barbeque. - Pizza barbeque.
0:20:50 > 0:20:52Now we need some of the bigger logs.
0:20:55 > 0:20:57OK, let's put the lid on.
0:20:57 > 0:20:59And put the hat on.
0:20:59 > 0:21:02- What else do we need for pizzas? - Pizza!- Pizza.
0:21:02 > 0:21:06While the bin heats up, it's time to knead out our dough.
0:21:06 > 0:21:10Don't worry about getting messy. You need to do that for 10-15 minutes.
0:21:10 > 0:21:15- Wow.- While you do that, I'm going to rustle us up some drinks.
0:21:15 > 0:21:19You're supposed to get messy. Oh, my plaster's come off.
0:21:19 > 0:21:21The perfect thing to do with pizza, homemade cola.
0:21:21 > 0:21:26It sounds strange, but you can make a passable cola at home.
0:21:26 > 0:21:28You need some lemon peel, just put it in some water.
0:21:28 > 0:21:32Some orange peel, little bit of lime peel.
0:21:32 > 0:21:36You need to take some ginger, just roughly chop it up.
0:21:38 > 0:21:41That'll do. Put that in, as well.
0:21:41 > 0:21:45Little bit of star anise, crush it up a bit.
0:21:47 > 0:21:48Put that in, as well.
0:21:48 > 0:21:52I need some citrus acid for a citrus tang to it.
0:21:52 > 0:21:55Some lavender. You can probably nick that out of the garden.
0:21:55 > 0:21:58You need some kola nut - give them a good old crushing.
0:22:02 > 0:22:07Pop that in, and then you need a bit of ground cinnamon.
0:22:07 > 0:22:10Little bit of ground nutmeg. Oh!
0:22:10 > 0:22:12And then, just for the colour, a bit of gravy browning
0:22:12 > 0:22:14just to make it nice and brown.
0:22:14 > 0:22:16Boil that for about half an hour
0:22:16 > 0:22:18and all the flavour comes out of the spices.
0:22:18 > 0:22:21Then you add loads and loads of sugar.
0:22:21 > 0:22:24Dark muscovado sugar and lots of white sugar.
0:22:24 > 0:22:26And then you strain it off.
0:22:26 > 0:22:29When you strain it off, all the gack comes out of it.
0:22:29 > 0:22:32You pour that out so you don't ever actually get to drink that.
0:22:32 > 0:22:36You get left with this sort of cola syrup that's very, very sugary.
0:22:36 > 0:22:43All you need to do is pour a bit of that into a bottle.
0:22:43 > 0:22:46It's very, very thick stuff. That's like a flavouring.
0:22:46 > 0:22:49Whoo! Ha-ha-ha!
0:22:49 > 0:22:52Then you top it up with fizzy water.
0:22:57 > 0:22:59They'll never know.
0:23:02 > 0:23:06I've got you some homemade Gastronuts cola to try later.
0:23:06 > 0:23:10- How are you doing here?- Look at that.- That looks fantastic.
0:23:10 > 0:23:11We take a little chunk of this.
0:23:11 > 0:23:16Roll that one out as thin as you can. The best pizzas are really thin
0:23:16 > 0:23:17cos they need to cook super quick.
0:23:17 > 0:23:20A margarita pizza is traditionally topped
0:23:20 > 0:23:22with basil, tomato and mozzarella
0:23:22 > 0:23:24to represent the colours of the Italian flag.
0:23:24 > 0:23:27It was named after former queen, Margarita,
0:23:27 > 0:23:31who also had a younger sister called Meat Feast.
0:23:31 > 0:23:34While the oven's getting hot, I'll treat you to my homemade cola.
0:23:34 > 0:23:39Don't expect it to taste exactly like the cola you buy in shops.
0:23:39 > 0:23:42There we go, pass them along. Cheers.
0:23:42 > 0:23:44- Cheers.- Cheers. Well done, everyone.
0:23:44 > 0:23:46- Cheers.- Cheers, cheers, cheers, cheers.
0:23:46 > 0:23:50- Scrumptious.- Mm.- That's nice. - I think that's delicious.
0:23:50 > 0:23:53- It's lovely.- It was so good, you've finished the lot.- It's lovely.
0:23:53 > 0:23:57The oven should be hot enough, but what you need to put pizza in ovens
0:23:57 > 0:24:01- is a special pizza paddle. We haven't got one.- A shovel.
0:24:01 > 0:24:05We've got a shovel. But it's a very scrupulously clean shovel.
0:24:05 > 0:24:07First, I need some flour,
0:24:07 > 0:24:11so hopefully the pizza won't stick to the shovel. That's perfect.
0:24:11 > 0:24:14- IT looks yummy.- There we go. - It is yummy.
0:24:14 > 0:24:17- Flappy!- You broke it!
0:24:17 > 0:24:22Slightly destroyed. The more love you give to your pizza,
0:24:22 > 0:24:24- the better it'll taste. - I love you, pizza.
0:24:24 > 0:24:27There we go. It's still kind of pizza-like.
0:24:28 > 0:24:32- Gastronuts, fingers crossed, please. - Crossed.- This is the tricky bit.
0:24:35 > 0:24:38One, two, three, go!
0:24:41 > 0:24:46Well, I did say I'd never tried cooking pizza in a bin before.
0:24:46 > 0:24:53- Kiss it! Kiss it!- Can somebody grab me the spatula?- Yay!- I said kiss it!
0:24:53 > 0:24:55- It's sort of in there. - Sort of out of there.- Yeah.
0:24:55 > 0:24:58The pizza's looking pretty...rubbish.
0:24:58 > 0:25:01Which is kind of what you'd expect to find in a bin.
0:25:01 > 0:25:04- The cheese is melting. - It's starting to sizzle.
0:25:04 > 0:25:08- It does look a mess, doesn't it? - It looks like a Gastronuts mess.
0:25:08 > 0:25:12- It looks like a Gastronut's face. - Yeah.
0:25:12 > 0:25:16Yes. We're cooking pizza in a bin.
0:25:16 > 0:25:20OK, guys, I think it's now or never. Can you pass me the tongs, please?
0:25:20 > 0:25:21The trusty tongs.
0:25:21 > 0:25:24Getting the pizza into the bin was difficult
0:25:24 > 0:25:28but getting it out is surely going to be easy...right?
0:25:28 > 0:25:30THEY SHOUT OVER EACH OTHER
0:25:30 > 0:25:33You're breaking the pizza! That isn't love!
0:25:33 > 0:25:37That looks like bread. You're meant to love your pizza!
0:25:37 > 0:25:39Oh! I'm getting the cheesy bit!
0:25:39 > 0:25:45- that looks nice.- It looks a mess. - It looks like quite a nice meal.
0:25:45 > 0:25:49It looks like it came out of a bin on a shovel.
0:25:49 > 0:25:51But how does our pizza taste?
0:25:51 > 0:25:54- Smells like pizza.- Smells like pizza!
0:25:54 > 0:25:55Smells like heaven.
0:25:55 > 0:25:57- Go for it, guys.- That's lovely.
0:26:00 > 0:26:02It's better than a takeaway pizza.
0:26:02 > 0:26:06Tastes a bit smoky, too, like it's just been properly cooked.
0:26:06 > 0:26:08There's that kind of real fire sensation to it
0:26:08 > 0:26:11where it's been in a proper, proper oven.
0:26:11 > 0:26:13The cheese sticks to my teeth.
0:26:13 > 0:26:18If you want to make your own pizza oven, here's what you need to do.
0:26:18 > 0:26:22Find one garden incinerator. Cost, about £30.
0:26:22 > 0:26:26Cut a hole in the front to get the pizza in and out.
0:26:26 > 0:26:30Drills holes and screw in some brackets to support the tray.
0:26:30 > 0:26:34You'll need a special stone inside called, helpfully, a pizza stone.
0:26:34 > 0:26:37That gets super hot and actually cooks the pizza.
0:26:37 > 0:26:41Place some firelighters and logs in the bottom.
0:26:41 > 0:26:44You should be able to get these at a DIY or hardware shop.
0:26:44 > 0:26:49Wait for half an hour, until the bin is really hot.
0:26:49 > 0:26:51After a bit of trial and error,
0:26:51 > 0:26:54you should be able to get authentic quality pizza like this
0:26:54 > 0:26:56that cooks in just 45 seconds.
0:26:56 > 0:26:58I wouldn't never eat fast food.
0:26:58 > 0:27:01Everyone needs an indulgence every now and then.
0:27:01 > 0:27:04The Gastronuts discovered that when you make these things yourself,
0:27:04 > 0:27:07you can make it quicker, cheaper, better for you
0:27:07 > 0:27:11and you can make it taste better than the stuff from the takeaways.
0:27:11 > 0:27:14It's fantastic. But the big thing we discovered is,
0:27:14 > 0:27:16when you make it yourself, you make it an adventure.
0:27:16 > 0:27:20If I could tell anyone about takeaway,
0:27:20 > 0:27:22I'd tell them not to have it regularly
0:27:22 > 0:27:25because there's so much fat and salt in them.
0:27:27 > 0:27:30Sometimes you think, "Oh, a bin's for rubbish"
0:27:30 > 0:27:32but then you cook a pizza in it and it's really weird.
0:27:35 > 0:27:41The fat that goes into a burger. All that stuff, it's really horrible.
0:27:44 > 0:27:48Gastronuts is out of this world!
0:27:50 > 0:27:53Subtitles by Red Bee Media Ltd
0:27:53 > 0:27:56E-mail subtitling@bbc.co.uk