0:00:00 > 0:00:01I'm Stefan Gates,
0:00:01 > 0:00:03and I'm a food adventurer.
0:00:03 > 0:00:06Which means I've eaten the best,
0:00:06 > 0:00:09the worst, and the most dangerous food on earth
0:00:09 > 0:00:12and now I'm going to serve it to you!
0:00:12 > 0:00:16Because this is Incredible Edibles: Gutbusters!
0:00:39 > 0:00:43Welcome to the show. Today Gutbusters HQ has been invaded
0:00:43 > 0:00:46by a gang of marauding food heads
0:00:46 > 0:00:47and here they are!
0:00:47 > 0:00:50Wooo!
0:00:50 > 0:00:53Guys, we eat some pretty challenging stuff on this show.
0:00:53 > 0:00:56- Are you ready to try anything?- Yes!!
0:00:56 > 0:00:58Of course they are.
0:00:58 > 0:01:01Today we have an amazing audience who are chomping at the bit.
0:01:01 > 0:01:04First, let's get to know them. Audience, what's your name?
0:01:04 > 0:01:07ALL SHOUT AT ONCE
0:01:07 > 0:01:09Got that? Brilliant. This lot are fantastic.
0:01:09 > 0:01:14But all this mayhem would be wasted without you lot watching at home.
0:01:14 > 0:01:16So here's what we've got coming up for you.
0:01:18 > 0:01:21We turn up the heat and see if burning stuff with a blowtorch
0:01:21 > 0:01:24can actually make it taste better.
0:01:24 > 0:01:25Fire up, baby!
0:01:26 > 0:01:29We see if Suzette Brissett from Alesha's Street Dance Stars
0:01:29 > 0:01:32can stomach some shocking suppers!
0:01:32 > 0:01:36- What is that?!- You said you like chicken!
0:01:37 > 0:01:40And if you thought only boring stuff came in cans,
0:01:40 > 0:01:44then we've got some tin that'll blow your mind!
0:01:49 > 0:01:53Let's get this started. Has anyone here ever eaten burnt food?
0:01:53 > 0:01:54Yes!
0:01:54 > 0:01:58Yeah. Because sometimes, burnt food can blow your mind.
0:01:58 > 0:02:02To help me explain why, please welcome Angus, Tom and Rhona!
0:02:05 > 0:02:07Have you ever burnt the toast before?
0:02:07 > 0:02:09I burnt my hand making pancakes.
0:02:09 > 0:02:12And the pancakes were really tasty.
0:02:12 > 0:02:13- Sausages.- Sausages.
0:02:13 > 0:02:16I don't cook anything, so...
0:02:16 > 0:02:19I don't eat any burnt stuff, so...
0:02:19 > 0:02:21You keep it clean serene. I'm liking your word.
0:02:21 > 0:02:25OK. I think that sometimes burnt food can taste delicious.
0:02:25 > 0:02:27Shall we burn some food, see what happens?
0:02:27 > 0:02:30- OK.- Here I have cheese.
0:02:30 > 0:02:33First, I want you to try some cheese and tell me what you think of it.
0:02:33 > 0:02:36'Cheese is slightly salty, but really tasty.
0:02:36 > 0:02:37'I love cheese.'
0:02:37 > 0:02:39- It's soft. - But there's not a lot to it.
0:02:39 > 0:02:41It is just basic cheese.
0:02:41 > 0:02:45Let's see what we can do. Does anyone have one of these at home?
0:02:45 > 0:02:47Yes, it's a blow torch.
0:02:47 > 0:02:50Blow torches make things very hot.
0:02:50 > 0:02:52So unless you want to end up bandaged like an Egyptian mummy
0:02:52 > 0:02:55or your hands are made out of fire extinguishers,
0:02:55 > 0:02:56never try to do this yourself.
0:02:59 > 0:03:01Now.
0:03:01 > 0:03:02Let's apply some heat.
0:03:08 > 0:03:09Stop there. OK.
0:03:09 > 0:03:12- Looks like pizza.- I want to know what the difference is
0:03:12 > 0:03:14between the flavours.
0:03:14 > 0:03:16Does it taste like the cheese you had just now?
0:03:16 > 0:03:19- Tastes slightly burnt. - Is it nicer grilled?
0:03:19 > 0:03:22- Yeah.- Yeah.- You don't like it? I do.
0:03:22 > 0:03:24- I like it.- Two yes and one no.
0:03:24 > 0:03:29OK. When you brown food, it's not just cooking, it's chemistry.
0:03:29 > 0:03:32The extreme heat of the blow torch has melted the cheese.
0:03:32 > 0:03:37Then it starts to burn. This starts a series of chemical reactions
0:03:37 > 0:03:40that even the best scientists in the world barely understand.
0:03:40 > 0:03:43It's called the Maillard reaction after the guy who identified it.
0:03:43 > 0:03:47It transforms the taste of food, making the cheese taste sweeter,
0:03:47 > 0:03:50more savoury, with a twist of toffee.
0:03:50 > 0:03:52- Does it taste better than before? - Yes.
0:03:52 > 0:03:54I really like that. Angus isn't sure.
0:03:54 > 0:03:56OK. Here we have a bit of chicken.
0:03:56 > 0:03:58Grab a piece there. Have a taste.
0:03:58 > 0:04:00What does it taste like?
0:04:00 > 0:04:04It's really tasty. It tastes a bit like Sunday,
0:04:04 > 0:04:06- cos of Sunday roasts.- Sunday roast.
0:04:06 > 0:04:09Plain, but really juicy inside.
0:04:09 > 0:04:12Let's see what happens if we brown it.
0:04:20 > 0:04:21OK.
0:04:24 > 0:04:27Grab a bit with some crispy skin on it
0:04:27 > 0:04:29and try that crispy bit.
0:04:29 > 0:04:31Does it taste different?
0:04:31 > 0:04:33It's almost slightly burnt,
0:04:33 > 0:04:38but slightly salty and before it was plain and didn't taste of anything.
0:04:38 > 0:04:42- It tasted like water.- Now it has that charcoal, barbecue flavour.
0:04:42 > 0:04:44Does that add a lot to it?
0:04:44 > 0:04:46- Yeah, it does.- Yeah.- Pretty good.
0:04:46 > 0:04:47Bad.
0:04:47 > 0:04:51OK. If we can make something delicious using a torch like this,
0:04:51 > 0:04:55what can we do with this bad boy? Dave?
0:04:55 > 0:04:56Bring on the big guns!
0:04:58 > 0:05:01Time for some ridiculous eyewear, some gloves.
0:05:01 > 0:05:04So, in here is a big jet pack.
0:05:04 > 0:05:08There we go. Ooh, yeah.
0:05:08 > 0:05:09Guys, is this cool?
0:05:09 > 0:05:11- Yeah!- Oh, yeah. The big question is,
0:05:11 > 0:05:16can we make a massive burnt pudding the size of a paddling pool?
0:05:16 > 0:05:18Will it be a massive blackened mess? What do you think?
0:05:18 > 0:05:20- No!- Yes!
0:05:20 > 0:05:22You're not sure. Here we go.
0:05:25 > 0:05:27To be honest, I've got no idea.
0:05:27 > 0:05:29We'll find out at the end of the show!
0:05:36 > 0:05:39Bet you haven't seen many of these on the table at tea-time!
0:05:39 > 0:05:41Yep, it's a nose.
0:05:41 > 0:05:43This is the nose from a cow.
0:05:43 > 0:05:45If you look closely, it's got bristles,
0:05:45 > 0:05:47like the hairs on your nose.
0:05:47 > 0:05:50They have to be shaved off or burnt off before you cook it.
0:05:50 > 0:05:52And then, have a look inside.
0:05:52 > 0:05:54All this meat around here.
0:05:54 > 0:05:59A lot of meat and also loads of skin and fat around here.
0:05:59 > 0:06:02It is, oddly, still a nose, though.
0:06:02 > 0:06:05You can't get away from the fact.
0:06:05 > 0:06:07Quickly rinse my hands.
0:06:07 > 0:06:09I'll have a try.
0:06:10 > 0:06:11Ooh.
0:06:11 > 0:06:14It's a bit like pork, or maybe chicken,
0:06:14 > 0:06:17hunks of chicken that have been boiled with their skin on.
0:06:17 > 0:06:20I can imagine that if nobody told me that was a hunk of nose,
0:06:20 > 0:06:23I'd see that in a curry or something and eat it very happily,
0:06:23 > 0:06:25thinking it's just meat.
0:06:25 > 0:06:27And you think, "Why not?"
0:06:27 > 0:06:30I've got a bit of nose stuck in my teeth!
0:06:33 > 0:06:36Now, who thinks that fish are a bit weird?
0:06:36 > 0:06:37Me!
0:06:37 > 0:06:40Yeah. But who eats fish fingers?
0:06:40 > 0:06:41- Me!- Yeah.
0:06:41 > 0:06:44This got me thinking. Would anything taste great
0:06:44 > 0:06:48if it was covered in delicious crispy burnt breadcrumbs.
0:06:48 > 0:06:51To help me find out, I've teamed up with three very brave eaters.
0:06:51 > 0:06:55Put your hands in the air and go wild for Tom, Rhona and Dheeran!
0:06:57 > 0:07:01Guys, does everything taste better covered in breadcrumbs?
0:07:01 > 0:07:04- Not really.- No? OK. Do you want to give it a try?
0:07:04 > 0:07:06- OK.- Excellent.
0:07:06 > 0:07:08What is the worst vegetable on the planet?
0:07:08 > 0:07:10- ALL:- Brussels sprouts!
0:07:10 > 0:07:13It is illegal for you to enjoy Brussels sprouts, isn't it?
0:07:13 > 0:07:16I've got some here. Have a taste of it for me.
0:07:16 > 0:07:20- It's like a mini cabbage. - It's just weird.
0:07:20 > 0:07:24One reason kids don't like it is there are sulphuric compounds in it,
0:07:24 > 0:07:26which kids don't tend to like.
0:07:26 > 0:07:29I wondered if we can take that taste and change it a bit
0:07:29 > 0:07:31by covering them in breadcrumbs.
0:07:31 > 0:07:34So, first, roll them about in some flour.
0:07:34 > 0:07:37Rhona, chuck them in your egg.
0:07:37 > 0:07:39Roll them round there. Lovely.
0:07:39 > 0:07:41Tom you're going to roll them
0:07:41 > 0:07:43and try and catch as many breadcrumbs as you can.
0:07:43 > 0:07:45There we go. Perfect. OK.
0:07:45 > 0:07:48- Now pop them in here.- They look like chicken nuggets.
0:07:48 > 0:07:50Well, that's sort of the idea.
0:07:50 > 0:07:53So we're going to put them in our deep fat fryer
0:07:53 > 0:07:56and while those are cooking, we'll wash our hands.
0:07:57 > 0:08:01OK. These are ready. Dheeran, you're not a fan, are you?
0:08:01 > 0:08:05Have a try, and tell me if they taste better with breadcrumbs.
0:08:05 > 0:08:07Go on, have a whole bite of it!
0:08:07 > 0:08:10- That's it.- It's kind of better,
0:08:10 > 0:08:13because the crispiness makes it kind of taste better.
0:08:13 > 0:08:16- And the breadcrumbs. - It tastes better.
0:08:16 > 0:08:19It tastes salty with a bit of sweetness.
0:08:19 > 0:08:22- Tastes really nice.- Salty, sweet, fatty, all good stuff for you!
0:08:22 > 0:08:25- Yeah.- Really nice, but the breadcrumbs seem to peel off.
0:08:25 > 0:08:28- They're...- That was your job, Tom, I have to say!
0:08:29 > 0:08:32Seeing as that's been successful, do you want to try other things?
0:08:32 > 0:08:33Yeah.
0:08:33 > 0:08:35That's what they say now!
0:08:35 > 0:08:39Let's start with the yellow bowl. Everyone grab one of those.
0:08:39 > 0:08:41Dig in. See what it's like.
0:08:41 > 0:08:43- Pickled onion.- Pickled onion!
0:08:43 > 0:08:45I like pickled onions.
0:08:45 > 0:08:47Well done. Number one is pickled onions.
0:08:47 > 0:08:50It's weird to have pickled onions covered in breadcrumbs.
0:08:50 > 0:08:57It's really oniony. The breadcrumbs are really hard on this one.
0:08:57 > 0:08:59OK. Dheeran, are you fan of pickled onions?
0:08:59 > 0:09:02I haven't really tried them before.
0:09:02 > 0:09:04Perfect. A brand-new experience.
0:09:04 > 0:09:05- What are they like?- Quite sour.
0:09:05 > 0:09:08Looks like you're eating an eyeball!
0:09:08 > 0:09:12- Very strange!- It's kind of nice, but not that tasty.
0:09:12 > 0:09:15Nice, but not tasty. A yes/no answer!
0:09:15 > 0:09:17Time for number two.
0:09:17 > 0:09:19I reckon a few will be needed there.
0:09:19 > 0:09:21- Beans.- Beans.
0:09:21 > 0:09:23If you bite it, it almost explodes.
0:09:23 > 0:09:27These are baked beans that have been individually breadcrumbed
0:09:27 > 0:09:29and then deep-fried.
0:09:29 > 0:09:33It's really crunchy so it kind of makes it more tastier.
0:09:33 > 0:09:35It's really nice.
0:09:35 > 0:09:37Tom, is this a winner?
0:09:37 > 0:09:38Definitely.
0:09:38 > 0:09:42You're going to demand that your mum and dad breadcrumb every baked bean!
0:09:42 > 0:09:45- Yeah.- Right. Those are baked beans.
0:09:45 > 0:09:48Now it's time for the blue dish.
0:09:48 > 0:09:49- Grab one of those.- What is that?
0:09:49 > 0:09:54- Is that beef?- I've never tried black pudding, but this might be it.
0:09:54 > 0:09:57- Is it dried goat? - No. It's not dried goat.
0:09:57 > 0:09:59- It's weird.- It's got a musty taste.
0:09:59 > 0:10:01That is...
0:10:04 > 0:10:07It just looks... Eugh!
0:10:07 > 0:10:09It's a slightly challenging thing.
0:10:09 > 0:10:12Would you eat pork liver before you knew it was pork liver?
0:10:12 > 0:10:14Maybe.
0:10:14 > 0:10:17Covered in breadcrumbs. You dived in there quite happily.
0:10:17 > 0:10:19- Yeah.- That's brilliant.
0:10:19 > 0:10:21The next one, this is quite scary.
0:10:21 > 0:10:24Have a dig into there.
0:10:24 > 0:10:26And grab one of those.
0:10:26 > 0:10:27You can put it in ketchup if you want.
0:10:27 > 0:10:30- What is that?- Pineapple? - Not pineapple.
0:10:30 > 0:10:33- It's quite sweet.- It is. - Is it apple?- It is!
0:10:33 > 0:10:35Apple. Well done.
0:10:35 > 0:10:37Possibly the least challenging.
0:10:37 > 0:10:39But does it taste nice
0:10:39 > 0:10:43- when it's covered in breadcrumbs? - Yeah.- Like an apple fritter.
0:10:43 > 0:10:46It's not as nice as normal apple.
0:10:46 > 0:10:48You prefer your apple un-breadcrumbed. OK.
0:10:48 > 0:10:50So, dig into the green bowl.
0:10:50 > 0:10:53- Is it beef?- Not beef.
0:10:53 > 0:10:55- Is it a kidney?- It's not a kidney.
0:10:55 > 0:10:57These are chicken nuggets!
0:10:57 > 0:10:59- No, they're not.- They are.
0:10:59 > 0:11:02But you've got my number. These are chicken nuggets with a difference.
0:11:03 > 0:11:06These are chicken hearts.
0:11:09 > 0:11:11Have a close look at what's in there.
0:11:11 > 0:11:13You can see the ventricles inside!
0:11:14 > 0:11:17The little holes and valves inside it.
0:11:17 > 0:11:19- That's disgusting.- Really good.
0:11:19 > 0:11:22But they're a fantastic food
0:11:22 > 0:11:23because they're incredibly cheap!
0:11:23 > 0:11:25These cost about three pence each.
0:11:25 > 0:11:27And they are chicken nuggets.
0:11:27 > 0:11:29They're just chicken heart nuggets!
0:11:29 > 0:11:30- What do you reckon?- It's OK.
0:11:30 > 0:11:33As you bite it, I saw what it was
0:11:33 > 0:11:36and I thought, "Uh-oh! What have I done?"
0:11:36 > 0:11:39I'm not the biggest fan of normal chicken nuggets.
0:11:39 > 0:11:43I like them, but I actually, in a way, prefer them.
0:11:43 > 0:11:46Do you reckon the breadcrumb generally makes it taste better?
0:11:46 > 0:11:49- Yeah.- I'll take that as a yes. There you go.
0:11:49 > 0:11:51A bit of ketchup and some crispy crumbs,
0:11:51 > 0:11:54even the mingingest meals can be fantastic.
0:11:54 > 0:11:57Let's give these guys a huge round of applause!
0:11:58 > 0:12:00Stick around, cos here's what's still to come.
0:12:03 > 0:12:06Suzette Brissett from Alesha's Street Dance Stars
0:12:06 > 0:12:11has to face her foodie fears in "Incredible or Inedible?"
0:12:11 > 0:12:13I'm coming to eat you!
0:12:13 > 0:12:15And I find out if you can make
0:12:15 > 0:12:18delicious desserts with a bonkers blowtorch!
0:12:22 > 0:12:23But first...
0:12:23 > 0:12:25We all know what... There you are.
0:12:25 > 0:12:27We all know what this is - a can of soup.
0:12:27 > 0:12:31I've asked the authorities, and it's the most ordinary food in the world.
0:12:31 > 0:12:33But what's incredible is what it comes in.
0:12:33 > 0:12:35The can itself.
0:12:35 > 0:12:39Canning was invented as a way of preserving food so it lasts longer.
0:12:39 > 0:12:41The can is sterilised to kill any bacteria
0:12:41 > 0:12:44and after the food is added, it's sealed
0:12:44 > 0:12:47and it's boiled up to kill off any nasty bugs that are left.
0:12:47 > 0:12:50Cans are brilliant. What's your favourite canned food?
0:12:50 > 0:12:53- Pineapple.- I like that. What's yours?
0:12:53 > 0:12:55- Hot dogs.- Hot dogs in a can. What's your favourite?
0:12:55 > 0:12:58- Soup.- Soup, yeah. What's your favourite?
0:12:58 > 0:13:01- Beans.- Beans.- Sweetcorn.- Sweetcorn!
0:13:01 > 0:13:04- Spaghetti.- Blimey, we've got a whole load here.
0:13:04 > 0:13:07Those are standard kinds of food.
0:13:07 > 0:13:09But in fact, you can get almost anything in a can.
0:13:09 > 0:13:13I've scoured the world for some unusual examples
0:13:13 > 0:13:16and I want Danny, Theo and John to help me. A round of applause!
0:13:16 > 0:13:18Oh, yeah.
0:13:19 > 0:13:24So, I've found these for you and I've taken the labels off
0:13:24 > 0:13:25so you don't know what's in there.
0:13:25 > 0:13:29First, let's have a guess. What could be in there? Give it a shake.
0:13:31 > 0:13:34Ooh, probably something liquidy
0:13:34 > 0:13:37like tomato soup or something.
0:13:37 > 0:13:39Let's have a look.
0:13:39 > 0:13:41Here is the most ridiculous can opener on the planet.
0:13:45 > 0:13:47There we go. Wa-hah!
0:13:47 > 0:13:48Something's going on in here.
0:13:48 > 0:13:50Danny, this one's for you.
0:13:50 > 0:13:52Tip it into that bowl.
0:13:52 > 0:13:55- Eugh!- It's green. Keep going.
0:13:57 > 0:13:59- What is it?- Jelly!
0:13:59 > 0:14:01- I think it's jelly.- John?- Jelly.
0:14:01 > 0:14:03Jelly? Jelly, OK.
0:14:03 > 0:14:06Let's have a look. It's solid!
0:14:06 > 0:14:09Have a taste of that and tell me what flavour it is.
0:14:09 > 0:14:10Eugh!
0:14:11 > 0:14:12That's disgusting!
0:14:12 > 0:14:16- John?- Like lemony.- It is lemony.
0:14:16 > 0:14:19- Theo? Do you like it? - Tastes like washing-up liquid!
0:14:19 > 0:14:21It is a bit weird, I admit.
0:14:21 > 0:14:24This is grass-flavoured jelly.
0:14:26 > 0:14:28Disgusting!
0:14:28 > 0:14:29Not happy.
0:14:29 > 0:14:31OK. Can number two.
0:14:31 > 0:14:34John, it's your turn to pour this one out.
0:14:43 > 0:14:46It's not quite worms!
0:14:46 > 0:14:48- It's squid.- Squid. Brilliant, John.
0:14:48 > 0:14:50That is squid.
0:14:50 > 0:14:53OK, dig in there. Grab some squid
0:14:53 > 0:14:55and see what you think.
0:14:55 > 0:14:57There's a nice bit. Grab that.
0:14:57 > 0:15:00I'm going to have some tentacles.
0:15:00 > 0:15:01Eughh!
0:15:01 > 0:15:03Dani, what do you reckon?
0:15:03 > 0:15:06Absolutely horrible. That is disgusting.
0:15:06 > 0:15:09- Delicious.- I'm liking your work, John.
0:15:09 > 0:15:11What are the flavours?
0:15:11 > 0:15:15- Brown sauce.- And a tidge of seawater.
0:15:15 > 0:15:19- Nice and salty. And tastes like fish?- Yeah.
0:15:19 > 0:15:21It's good. Tastes a bit mouldy.
0:15:21 > 0:15:23Like squid, but mouldy squid.
0:15:23 > 0:15:25In a bad way.
0:15:26 > 0:15:29So the last one is the beast.
0:15:29 > 0:15:32Theo, give it a good shake and see if you know what's inside there.
0:15:32 > 0:15:36- Spaghetti meatballs.- That is a brilliant guess.
0:15:36 > 0:15:37Let's have a look.
0:15:37 > 0:15:41I've never tackled a can this big in my life.
0:15:41 > 0:15:42Here we go.
0:15:44 > 0:15:46Eughh!
0:15:50 > 0:15:52OK. Ready for this?
0:15:54 > 0:15:56EVERYBODY SHOUTS OUT
0:15:59 > 0:16:01Oh, man!
0:16:03 > 0:16:04That is amazing!
0:16:05 > 0:16:07Any idea what could be inside there?
0:16:07 > 0:16:09- Chicken.- A chicken?
0:16:09 > 0:16:11Let's grab a bit out of there.
0:16:11 > 0:16:16Oh, it's kind of jelly and chicken and oh, my word! Look at that.
0:16:16 > 0:16:19Come on, have a try.
0:16:19 > 0:16:21He's getting in there.
0:16:21 > 0:16:24- That's nice.- Nice?!
0:16:24 > 0:16:26I like that!
0:16:26 > 0:16:29- It's nice.- Is that good? I will try as well.
0:16:31 > 0:16:35- It's OK.- That, my friends, is a whole chicken
0:16:35 > 0:16:37in a can.
0:16:37 > 0:16:38So which is our favourite?
0:16:38 > 0:16:42The grass jelly, the squid, or the whole chicken in a can?
0:16:42 > 0:16:45- Chicken.- John?- Squid.- Squid. Theo?
0:16:45 > 0:16:48- The grass jelly.- Grass jelly.
0:16:48 > 0:16:51It's a split vote! They're all absolutely fantastic.
0:16:51 > 0:16:54Guys, give them a round of applause. That was brilliant!
0:17:00 > 0:17:01I want to tell you a story.
0:17:01 > 0:17:05Back in 1876, there was a banker in America
0:17:05 > 0:17:07who saw some grey squirrels.
0:17:07 > 0:17:09He thought, "They're so cute and furry!
0:17:09 > 0:17:11"I'm going to bring them back to the UK."
0:17:11 > 0:17:15So he did. And now there are millions of grey squirrels here.
0:17:15 > 0:17:18Which is lovely. Except it's not.
0:17:18 > 0:17:21They're an alien species and they cause huge problems
0:17:21 > 0:17:23for our native wildlife.
0:17:23 > 0:17:25But now, 130 years later, I've come to Suffolk
0:17:25 > 0:17:28to meet a family who are literally biting back!
0:17:29 > 0:17:32Gamekeeper Gary Noy and his daughter, Jessica,
0:17:32 > 0:17:35have come up with what some people think is a controversial way
0:17:35 > 0:17:37of dealing with these uninvited guests.
0:17:38 > 0:17:42Part of my job is to control the grey squirrels.
0:17:42 > 0:17:44So you catch them?
0:17:44 > 0:17:46- I catch them, yes.- Collect them. - Collect them.
0:17:46 > 0:17:48- Then you give them to Jess. - Give them to Jess.
0:17:48 > 0:17:50- What do you do with them? - I do all sorts.
0:17:50 > 0:17:53I make pies, pasties, samosas,
0:17:53 > 0:17:55everything a bit different with squirrel in it.
0:17:55 > 0:17:57- Amazing. And people buy them?- Yep.
0:17:57 > 0:18:00So the first stage is to collect them.
0:18:00 > 0:18:03- Can you show me how you trap a squirrel?- Yes, I will.
0:18:03 > 0:18:05- Then we'll come back and see Jess. - See you later.- OK.
0:18:06 > 0:18:08Because they spread so rapidly,
0:18:08 > 0:18:12laws have been passed allowing the trapping of grey squirrels
0:18:12 > 0:18:14to try and control their numbers.
0:18:14 > 0:18:19Despite that, there are around 2.5 million grey squirrels
0:18:19 > 0:18:22and only 140,000 of our native red squirrels left.
0:18:22 > 0:18:27Although grey squirrels are one of the most invasive species in the world,
0:18:27 > 0:18:31by law, Gary has to have a special licence to trap them.
0:18:32 > 0:18:34What have we here?
0:18:34 > 0:18:36This is the tunnel trap.
0:18:37 > 0:18:39The tunnel trap is literally a tunnel.
0:18:39 > 0:18:43- A tunnel.- There are important laws about what you can trap?
0:18:43 > 0:18:45There is, yes.
0:18:45 > 0:18:48This trap, being a spring trap, has to be in a tunnel.
0:18:48 > 0:18:50It's got to be checked twice a day.
0:18:50 > 0:18:53- Why?- If you haven't caught the animal right, you don't want it to suffer.
0:18:53 > 0:18:56- Shall we see if there's anything in there?- We have a little squirrel.
0:18:56 > 0:18:58Wow. Look at that.
0:18:59 > 0:19:01- It is quite cute.- It is quite cute.
0:19:01 > 0:19:06A lot of people would say why are you killing this cute furry animal?
0:19:06 > 0:19:08Cos they're in greater numbers
0:19:08 > 0:19:10and pushed the red squirrel out.
0:19:10 > 0:19:13Plus they carry the virus, or disease.
0:19:13 > 0:19:15Which hasn't done the red squirrel any good.
0:19:15 > 0:19:18There are lots of people in Britain
0:19:18 > 0:19:19trapping squirrels, aren't there?
0:19:19 > 0:19:22What do most people do with them?
0:19:22 > 0:19:25- They just throw them to one side. - What shall we do with this squirrel?
0:19:25 > 0:19:28I think we should go home and let Jessica turn it into a pasty.
0:19:28 > 0:19:32Back at the house, Jess has all her ingredients ready
0:19:32 > 0:19:34to make her squirrel pasty
0:19:34 > 0:19:36including smoked bacon, an egg,
0:19:36 > 0:19:39some hazelnuts, a sprig of thyme
0:19:39 > 0:19:41and a squirrel, ready to cook.
0:19:41 > 0:19:44- So, Jess, that is a prepared squirrel.- Yes.
0:19:44 > 0:19:46Do you get much meat on that?
0:19:46 > 0:19:48There's a fair bit of meat on the legs.
0:19:48 > 0:19:50On the back legs is the most meat.
0:19:50 > 0:19:53Why did you start making squirrel pasties?
0:19:53 > 0:19:57I thought, why not make the most of the meat he's catching?
0:19:57 > 0:19:59What's the reaction when you set up your stall?
0:19:59 > 0:20:01There must be people coming along and going,
0:20:01 > 0:20:04"Squirrel?! What?"
0:20:04 > 0:20:07A lot of people are shocked and don't believe it's squirrel.
0:20:07 > 0:20:10And some people say, "You cruel person,
0:20:10 > 0:20:12"killing a poor little squirrel."
0:20:12 > 0:20:15Then I explain to them, "It's the way you think.
0:20:15 > 0:20:18"Little lambs are cute. Chickens are cute."
0:20:18 > 0:20:21It's changing the way people think about food.
0:20:21 > 0:20:23What sort of flavour does squirrel have?
0:20:23 > 0:20:27Similar to rabbit, or possibly similar to duck.
0:20:27 > 0:20:30Jessica mixes the meat with all her ingredients
0:20:30 > 0:20:34to make the filling, which I'm going to try and make into a pasty.
0:20:34 > 0:20:36First, I roll out some pastry
0:20:36 > 0:20:38with crunched-up hazelnuts mixed into it.
0:20:38 > 0:20:41Then a dollop of the squirrel mixture,
0:20:41 > 0:20:43some careful folding and sealing,
0:20:43 > 0:20:46and voila, my first squirrel pasty!
0:20:46 > 0:20:48Well, not quite.
0:20:48 > 0:20:50Look. A brand new invention.
0:20:50 > 0:20:52A cross between a pasty and a croissant!
0:20:52 > 0:20:54I've eaten some strange things in my time.
0:20:54 > 0:20:56I've never, ever had a squirrel pasty.
0:20:56 > 0:20:58- Let's go for it.- OK.
0:20:58 > 0:21:03This is your one. I have more faith in you than me to pull this off!
0:21:05 > 0:21:07Look at that.
0:21:07 > 0:21:09Smells fantastic. Ready?
0:21:12 > 0:21:13That is absolutely fantastic.
0:21:13 > 0:21:17I did wonder that if you're eating a pest,
0:21:17 > 0:21:19if it tasted strange.
0:21:19 > 0:21:22But it tastes fantastic. You have that knowledge
0:21:22 > 0:21:25that you're using an animal that would otherwise be thrown away.
0:21:25 > 0:21:27- Yes.- Helping the British red squirrels.
0:21:27 > 0:21:29And tastes fantastic as well.
0:21:29 > 0:21:30Can't get much better than that!
0:21:33 > 0:21:37It's time for Incredible or Inedible!
0:21:39 > 0:21:43Let's meet today's celeb. Suzette Brissett from Alesha's Street Dance Stars!
0:21:43 > 0:21:46- Hey, how you doing?- I'm fine, thank you.
0:21:46 > 0:21:48- Thanks for coming in.- No worries.
0:21:48 > 0:21:52It's common belief that celebs eat sunbeams and slivers of gold!
0:21:52 > 0:21:55- But do you ever eat normal stuff like we do?- Yes.
0:21:55 > 0:21:58Chicken, rice, chips.
0:21:58 > 0:22:01- You guys all eat that, yeah?- Yeah!
0:22:01 > 0:22:04- Good.- Obviously you're a massive dance star.
0:22:04 > 0:22:07- Can you show me some moves?- Want to see something? OK.
0:22:14 > 0:22:16Brilliant!
0:22:17 > 0:22:19Come on, I'll show you how it works.
0:22:19 > 0:22:22You get to try three different dishes.
0:22:22 > 0:22:26Then you get to decide whether the dish is incredible, inedible,
0:22:26 > 0:22:28- or somewhere in between.- OK.
0:22:28 > 0:22:30Over here are some of the things we've tried before.
0:22:30 > 0:22:32Chicken feet, lamb brains,
0:22:32 > 0:22:34frogs' legs and liquorice,
0:22:34 > 0:22:36- which should be illegal!- Bleugh!
0:22:36 > 0:22:38- Ready for this?- Yes.
0:22:38 > 0:22:42Big round of applause for dish number one!
0:22:44 > 0:22:46- Here we go.- It better be nice!
0:22:46 > 0:22:48Grab a fork and dig in.
0:22:48 > 0:22:51Bleugh! What is that?!
0:22:51 > 0:22:53It does look a bit like vomit.
0:22:53 > 0:22:55Smells eugh!
0:22:55 > 0:22:58This is actually durian fruit.
0:22:58 > 0:23:00It's popular all across Asia.
0:23:00 > 0:23:02It can taste delicious.
0:23:02 > 0:23:03But what's interesting is the smell.
0:23:03 > 0:23:05It smells awful!
0:23:05 > 0:23:07It smells like rotten corpses!
0:23:07 > 0:23:10It's banned from the subway and from many hotels in Singapore.
0:23:11 > 0:23:14There should be a difference between the taste and the smell.
0:23:14 > 0:23:16Do you know, it tastes actually all right.
0:23:16 > 0:23:19It smells awful, but it tastes really sweet.
0:23:19 > 0:23:22Well, it's your choice. What do you think durian fruit is?
0:23:27 > 0:23:30- ALL:- Incredible!
0:23:32 > 0:23:34Let's bring on dish number two!
0:23:36 > 0:23:38Is this nice? Is it going to be nice?
0:23:38 > 0:23:40This is really nice!
0:23:41 > 0:23:43What the..!
0:23:45 > 0:23:47What is that?!
0:23:47 > 0:23:49You said you like chicken!
0:23:49 > 0:23:52And this is chicken.
0:23:52 > 0:23:54I would go for a bit of breast, if I were you.
0:23:54 > 0:23:56It's still got hair on it!
0:23:58 > 0:24:00It looks alive!
0:24:00 > 0:24:02What we've got here is a black chicken.
0:24:02 > 0:24:04It is just chicken but these are quite rare.
0:24:04 > 0:24:08They're really interesting. The chicken has a naturally black skin.
0:24:08 > 0:24:11It does taste like ordinary chicken.
0:24:11 > 0:24:13I'm being clever. I'm taking off the skin.
0:24:13 > 0:24:15I might grab a bit of foot.
0:24:15 > 0:24:18- Are you going to taste that? - I'll have a taste, yes.
0:24:19 > 0:24:21Give me a high five for that.
0:24:21 > 0:24:23That's just crispy lovely chicken skin.
0:24:25 > 0:24:27- It's all right, you know? - So, it's your choice.
0:24:27 > 0:24:30You've got black chicken and you need to decide.
0:24:36 > 0:24:38Incredible!
0:24:39 > 0:24:41Big round of applause for dish number three!
0:24:43 > 0:24:46Why is it staring at me?
0:24:46 > 0:24:48Just look!
0:24:51 > 0:24:53I'm coming to eat you!
0:24:54 > 0:24:56If you feel able to, get in there!
0:24:56 > 0:24:59This is crappit heid,
0:24:59 > 0:25:02which is a traditional Scottish delicacy.
0:25:02 > 0:25:04It was eaten mainly by poor fishermen.
0:25:04 > 0:25:08It consists of a fish's head stuffed with its liver, heart,
0:25:08 > 0:25:11and other bits and pieces which are added to oats and suet
0:25:11 > 0:25:13before the fish is roasted.
0:25:13 > 0:25:15I'll season it a bit.
0:25:17 > 0:25:19You are brilliantly brave.
0:25:19 > 0:25:21It's actually really good.
0:25:21 > 0:25:23Just minus the eyes and the mouth!
0:25:23 > 0:25:25It's staring at you.
0:25:25 > 0:25:27It's your decision. Crappit heid.
0:25:35 > 0:25:37Incredible!
0:25:37 > 0:25:40Give Suzette a massive round of applause!
0:25:45 > 0:25:48So, some things taste better when they're burnt.
0:25:48 > 0:25:50I promised you something spectacular.
0:25:50 > 0:25:52Who's ever heard of creme brulee?
0:25:52 > 0:25:54Creme brulee is delicious.
0:25:54 > 0:25:57Creme brulee means "cream burnt" in French.
0:25:57 > 0:26:01I've got basically a pan of custard covered in sugar.
0:26:01 > 0:26:02Then we start to burn it.
0:26:02 > 0:26:07Can you see, the sugar starts to melt first of all
0:26:07 > 0:26:09and then it starts to go brown.
0:26:09 > 0:26:14What's happening is this amazing reaction called caramelisation.
0:26:14 > 0:26:16I can smell that already.
0:26:16 > 0:26:18Shall we try and get into it?
0:26:20 > 0:26:22It's like ice!
0:26:22 > 0:26:24Yeah, that's it.
0:26:24 > 0:26:26Then when you eat it, you get delicious cold cream
0:26:26 > 0:26:29and lovely toffee sugar on top.
0:26:29 > 0:26:32- Do you want to try this? - Yeah!- I bet you do.
0:26:32 > 0:26:35Thing is, why try this
0:26:35 > 0:26:37when we've got that?
0:26:37 > 0:26:40OK, guys, follow me!
0:26:40 > 0:26:43Grab a bowl of sugar and let's scatter it all over the top.
0:26:43 > 0:26:45Get your fingers in there. Go on.
0:26:45 > 0:26:47It's a lot of sugar,
0:26:47 > 0:26:49but it's quite a big dessert.
0:26:49 > 0:26:52Brilliant. Well done, guys. I think we can stop there.
0:26:52 > 0:26:54Because now it gets dangerous.
0:26:54 > 0:26:56Dave, bring on the jet pack.
0:26:59 > 0:27:02- Shall we burn it?- Yes!
0:27:02 > 0:27:06Now, obviously, cooking with a flame thrower is really dangerous.
0:27:06 > 0:27:09So unless you're a stuntman and you've got fireproof pants,
0:27:09 > 0:27:12don't even think about trying this yourself. Fire up, baby.
0:27:14 > 0:27:17- Ready? - CHANTING:- Burn it! Burn it!
0:27:29 > 0:27:31Wow!
0:27:32 > 0:27:33Guys, do you want to taste it?
0:27:33 > 0:27:35- ALL: Yes! - Come on down!
0:27:35 > 0:27:37Dig into that!
0:27:37 > 0:27:40- Is it better burnt? - Yes!- Course it is!
0:27:40 > 0:27:43That's all we have time for. Thanks so much to Suzette.
0:27:43 > 0:27:46our brilliant volunteers, a fantastic studio audience
0:27:46 > 0:27:48and you guys watching at home.
0:27:48 > 0:27:51Join us next time for more Incredible Edibles!
0:27:51 > 0:27:53Subtitles by Red Bee Media Ltd