0:00:02 > 0:00:04I'm Stefan Gates and I've scoured the planet for the wildest,
0:00:04 > 0:00:08the wackiest and, quite frankly, the weirdest food on Earth.
0:00:08 > 0:00:11And now I'm going to serve them to you
0:00:11 > 0:00:15because this is Incredible Edibles: Gutbusters!
0:00:15 > 0:00:17THEY CHEER
0:00:41 > 0:00:45Today we're joined by some of the bravest food heads in Scotland.
0:00:45 > 0:00:46Guys, are you ready?
0:00:46 > 0:00:48THEY CHEER
0:00:50 > 0:00:53But there's no point in us putting our dignity on the line
0:00:53 > 0:00:56without you lot watching at home, so here's what's coming up for you.
0:00:58 > 0:00:59'On today's show...
0:00:59 > 0:01:02'They're creepy, they're crawly and they live in your garden -
0:01:02 > 0:01:04'but are they delicious?
0:01:04 > 0:01:06'I scoff down snails.'
0:01:06 > 0:01:08That is delicious.
0:01:09 > 0:01:14'Will our trash tasters refuse to eat stuff you normally throw away?'
0:01:14 > 0:01:17What kind of wonderful edible creation can you make out of this?
0:01:19 > 0:01:23'And three food adventurers face their fears in my mystery meal.'
0:01:23 > 0:01:26Eurgh! It just came out my mouth. I can't help it!
0:01:33 > 0:01:34Who knows what this stuff is?
0:01:34 > 0:01:35AUDIENCE: Popcorn.
0:01:35 > 0:01:39Yeah, course it is. It's unpopped popcorn, isn't it?
0:01:39 > 0:01:41Who loves popcorn?
0:01:41 > 0:01:42Yeah, we all love popcorn.
0:01:42 > 0:01:45Well, we're going to make some popcorn from scratch
0:01:45 > 0:01:48and then we're going to invent some incredible flavours you won't find
0:01:48 > 0:01:50anywhere on the planet. But I can't do this on my own.
0:01:50 > 0:01:52Please give it up for...
0:02:00 > 0:02:03- OK, guys, you ready for this?- Yeah. - Have you made popcorn before?- No.
0:02:03 > 0:02:05- Yeah, course you have.- I've not.
0:02:05 > 0:02:08So, pan there. Put some oil in first.
0:02:08 > 0:02:10The whole lot will do. Very good.
0:02:10 > 0:02:13And then grab your corn, chuck it in...
0:02:16 > 0:02:23There we go. OK? Now, this is going to be a race to the first pop.
0:02:23 > 0:02:24OK. Now, listen here.
0:02:24 > 0:02:28Making popcorn is dead easy but it does involve hot pans
0:02:28 > 0:02:31so unless you work in a cinema or your hands are made of lead,
0:02:31 > 0:02:33get an adult to help you do it.
0:02:33 > 0:02:37Now, what's happening inside these pans is that these tiny, tiny
0:02:37 > 0:02:41little kernels of corn are getting hotter and hotter and hotter.
0:02:41 > 0:02:44Now, inside the kernel is a teeny, tiny bit of water
0:02:44 > 0:02:48but when it heats up, it expands into steam, which is a gas.
0:02:48 > 0:02:51Now, the pressure builds up more and more until the shell bursts
0:02:51 > 0:02:55and the corn explodes and literally turns itself inside out
0:02:55 > 0:02:58so it looks like this. So, the big question is,
0:02:58 > 0:03:01whose is going to pop first? Let's have a little look.
0:03:01 > 0:03:04So, lids on. Brilliant.
0:03:04 > 0:03:06And now, turn it up.
0:03:06 > 0:03:08Keep a good eye on what's going on in there
0:03:08 > 0:03:11because I want to see who the first one is to pop.
0:03:15 > 0:03:17OK, so this is quite exciting.
0:03:17 > 0:03:20So you can see that the lid is going a little bit steamy.
0:03:20 > 0:03:23That's a little bit of moisture coming out of the corn.
0:03:23 > 0:03:26Oh, wait, there's the first one! I saw it go. You got one as well?
0:03:26 > 0:03:29And there's some in there. It's all kicking off here.
0:03:29 > 0:03:32- OK, I think Niomi won that. I've got a few going as well.- I got a pop!
0:03:32 > 0:03:35You got a pop? Well done!
0:03:35 > 0:03:37So, you shouldn't really do this at home
0:03:37 > 0:03:40but I'm going to take the lid off to see how high it's going to pop.
0:03:40 > 0:03:43Ho-ho! Woo-hoo-hoo!
0:03:43 > 0:03:46OK, our popcorn has all popped. Guys, let's have a taste.
0:03:48 > 0:03:50What kind of flavour have you got?
0:03:50 > 0:03:52- I don't know. I can't describe it. - Exactly.
0:03:52 > 0:03:55That's because on its own, popcorn is dead boring, and that's
0:03:55 > 0:03:59because it's got no flavour of its own. It carries flavours.
0:03:59 > 0:04:01Now, to be honest, I'm bored sick of the same old flavours.
0:04:01 > 0:04:03This is Incredible Edibles -
0:04:03 > 0:04:07it's our duty to come up with a flavour that will blow you away.
0:04:07 > 0:04:09So have a look at this.
0:04:09 > 0:04:12Here I have a range of various extraordinary flavours.
0:04:12 > 0:04:14Let's have a little look. We've got...
0:04:20 > 0:04:22Eurgh! Now, the plan is this...
0:04:22 > 0:04:27You guys are going to get ten seconds to run over here and choose
0:04:27 > 0:04:32three flavours that you think will make a brilliant combination, OK?
0:04:32 > 0:04:35Ten seconds - that's all you're going to get.
0:04:35 > 0:04:36Here we go. Are we ready?
0:04:36 > 0:04:38- Yeah!- Steady! Go!
0:04:47 > 0:04:49Stop! What have you got there?
0:04:49 > 0:04:52- Spinach and cheese.- I like it.
0:04:52 > 0:04:55OK, let's have a look at yours. OK, Niomi, what have you got there?
0:04:55 > 0:04:59- Banana...- Smoky bacon and beetroot.
0:04:59 > 0:05:01OK, let's just get this straight - you think that
0:05:01 > 0:05:05banana, smoky bacon and beetroot flavour popcorn is going to be good?
0:05:05 > 0:05:08- No, I just picked up any! - Well, you know what? Good effort!
0:05:08 > 0:05:12- Freya, what have you got?- Tomato!
0:05:12 > 0:05:15Raspberry! And bubble gum.
0:05:15 > 0:05:18So, tomato, raspberry and bubble gum flavoured pop corn -
0:05:18 > 0:05:21what do you reckon, guys? Is that going to be good?
0:05:21 > 0:05:22THEY SHOUT OUT
0:05:22 > 0:05:25There's a few people think, a few people don't.
0:05:25 > 0:05:26OK, well, let's find out.
0:05:26 > 0:05:29What you need to do is you need to pour as much of each flavour
0:05:29 > 0:05:31into your popcorn as you think is right
0:05:31 > 0:05:34and then we're going to shake it up, OK? So, go for it.
0:05:34 > 0:05:38So, that's your spinach going in there, Stuart. That's pretty good.
0:05:38 > 0:05:42OK. Any more? Is that all right? Lids on.
0:05:42 > 0:05:44- You ready to shake?- Yep.
0:05:44 > 0:05:46Give them a bit of a hand. Shake it!
0:05:46 > 0:05:48Shake it! Shake it!
0:05:49 > 0:05:52Upside down a little bit, upside down a little bit. Go on!
0:05:52 > 0:05:57Upside down. Go on! Big old shake. OK. And...stop.
0:06:01 > 0:06:05This is bright green! OK, Stuart, me and you, mate. Dig in there.
0:06:05 > 0:06:08Remind us what your flavours are here.
0:06:11 > 0:06:14Well, let's give it a go, see what it's like.
0:06:14 > 0:06:16Ah!
0:06:17 > 0:06:21- What do you reckon to that? - I can only taste the spinach.
0:06:21 > 0:06:24I think the spinach has got a big boost of flavour that makes it
0:06:24 > 0:06:27- not much cheesy, I think. - Yeah, kind of delays the cheese.
0:06:27 > 0:06:31That's not bad. Look at that. I'll have that. Not bad at all, Stuart.
0:06:31 > 0:06:33Niomi, what have you got here? Just remind us.
0:06:37 > 0:06:39Banana, smoky bacon and beetroot flavour popcorn.
0:06:39 > 0:06:43Well, give it a try, see what you think. Ooh!
0:06:43 > 0:06:46- It's a bit too much smoky bacon. - Bit too smoky?
0:06:46 > 0:06:49Maybe a little more banana?
0:06:49 > 0:06:51OK, right, Freya, what have you got over here?
0:06:51 > 0:06:53Remind us what your flavours are.
0:06:57 > 0:06:59Let's get in there, give it a go.
0:07:00 > 0:07:03- Ooh, that's sour!- Ooh!
0:07:03 > 0:07:07- In a good way or a bad way? - Bad! Very bad!
0:07:07 > 0:07:10- You don't like that? - No, it's horrible.
0:07:10 > 0:07:13I have to say, I like the spinach, I like the smoky bacon
0:07:13 > 0:07:16but I think that my favourite is...
0:07:16 > 0:07:19It's got to be the tomato, bubble gum and raspberry.
0:07:19 > 0:07:20Round of applause for Freya!
0:07:23 > 0:07:26But you know what? It's still not quite cool enough for me.
0:07:26 > 0:07:28I want to come up with a new way of handing out popcorn
0:07:28 > 0:07:31so I've made myself a little toy.
0:07:31 > 0:07:33I'll just go and get it.
0:07:39 > 0:07:42Ha-ha! Oh, yeah!
0:07:42 > 0:07:44Oh, baby!
0:07:44 > 0:07:48So, this is the UPDMT2,
0:07:48 > 0:07:53the ultimate popcorn dispensing machine thingy, mark two.
0:07:53 > 0:07:57The big question is, will it work? We'll have to find out later.
0:08:02 > 0:08:05If you've ever tried to grow vegetables in your garden
0:08:05 > 0:08:10and this happens, then you'll know that your worst enemy is this -
0:08:10 > 0:08:14the snail. But now it's time to get my own back.
0:08:14 > 0:08:17I'm going to taste the absolute opposite of fast food
0:08:17 > 0:08:20here at one of the UK's only snail farms.
0:08:22 > 0:08:26And this is Helen, the mollusc merchant I've come to meet.
0:08:26 > 0:08:31- Hi, Helen.- Hello, Stefan. How are you?- Lovely to meet you.- And you.
0:08:31 > 0:08:33- So you're a snail farmer?- I am, yes.
0:08:33 > 0:08:35I always wondered what a snail farmer looks like.
0:08:35 > 0:08:38I thought you might be slimy on the edges!
0:08:38 > 0:08:41- Can I take a look at the farm? - Of course.
0:08:41 > 0:08:46'Helen has been successfully farming snails for the last six years.'
0:08:46 > 0:08:49Wow! That is amazing!
0:08:55 > 0:08:57How many snails have you got in here?
0:08:57 > 0:09:00There's about 9,000 in this pen.
0:09:00 > 0:09:04They've got plenty to eat, as you can see.
0:09:04 > 0:09:08They're tucking into the spinach.
0:09:08 > 0:09:11I planted lettuce as well but they've eaten the lettuce.
0:09:11 > 0:09:14And let's have a look at a snail. Let's grab a few out.
0:09:14 > 0:09:16Are they a very specific type of snail?
0:09:16 > 0:09:20Yes, they're the same species as the common garden snail
0:09:20 > 0:09:23but they're a farmed variety that grows faster and gets bigger.
0:09:23 > 0:09:26This one's actually nibbling me. Is that right?
0:09:26 > 0:09:28They do what babies do -
0:09:28 > 0:09:31they put everything in their mouths to find out what it is.
0:09:31 > 0:09:33This could be unwise!
0:09:33 > 0:09:36But you can't just pick up a snail and chomp on it, can you?
0:09:36 > 0:09:38What do you have to do?
0:09:38 > 0:09:40Well, you just need to be certain that they haven't eaten
0:09:40 > 0:09:42anything poisonous.
0:09:42 > 0:09:45That's one of the advantages of buying farmed snails, because
0:09:45 > 0:09:49if you pick one out of the garden, you don't know what it's been eating.
0:09:49 > 0:09:51But if you keep them for a couple of weeks in a container
0:09:51 > 0:09:57and feed them on carrots or whatever they want to eat, really,
0:09:57 > 0:10:00then you know that they're clean.
0:10:00 > 0:10:05It just means making sure that their intestines are empty,
0:10:05 > 0:10:06because they will eat soil.
0:10:06 > 0:10:10You don't really want to eat a snail that's been eating soil.
0:10:10 > 0:10:12So...here we are.
0:10:13 > 0:10:14There's only one thing for it.
0:10:14 > 0:10:17Time to find somebody who can help me cook them.
0:10:18 > 0:10:22'So, I'm off to meet a chef who knows a thing or two
0:10:22 > 0:10:24'about sizzling snails.'
0:10:24 > 0:10:27- Hi, Charlie, how you doing?- Hi, how are you?- Great to meet you.
0:10:27 > 0:10:28Let's go.
0:10:31 > 0:10:33We've got the dozen snails,
0:10:33 > 0:10:36which have already been cooked off in boiling water for a moment
0:10:36 > 0:10:37just to...
0:10:38 > 0:10:40..to bring them to that point.
0:10:40 > 0:10:42Fascinating thing - when you've taken out the shell,
0:10:42 > 0:10:47- they still have that shape. - So, what happens next?
0:10:47 > 0:10:50So next, I would take them, drop them into a light saltwater,
0:10:50 > 0:10:54cook them for 20 minutes and then from there, we cook off lots
0:10:54 > 0:10:57of lovely finely chopped vegetables - carrots and celery and garlic.
0:10:57 > 0:11:02And as you can see, they do maintain that lovely natural shape and...
0:11:02 > 0:11:04The curly-whirly bits.
0:11:04 > 0:11:08For me as a chef, it's fantastic when you're arranging them on a plate.
0:11:08 > 0:11:10'And snails don't just taste great whole.
0:11:10 > 0:11:14'Today, Charlie's going to chop them into an omelette.'
0:11:14 > 0:11:17Roll it over onto the plate and there you go - you've got a snail omelette.
0:11:17 > 0:11:21- That looks stunning. Shall we have a little try?- Let's have a sample.
0:11:26 > 0:11:28Ooh!
0:11:28 > 0:11:30- Mm.- Mm.- That could go on my breakfast menu.- That's great.
0:11:30 > 0:11:34It's a little bit mushroomy. Maybe it's cos they look like mushrooms.
0:11:34 > 0:11:35I think, yeah, the mental thought,
0:11:35 > 0:11:40- but you have got a certain earthiness with snails.- That is delicious.
0:11:40 > 0:11:43- It's cracking.- Snails are fantastic.
0:11:43 > 0:11:45They're a bit weird, it feels a little bit strange,
0:11:45 > 0:11:48they're a little bit slimy, but they are fantastic.
0:11:48 > 0:11:51That is an adventure on a plate. I love it!
0:11:51 > 0:11:53Thank you very much, Chris.
0:11:53 > 0:11:57- Charlie.- Charlie. - Chris? Who was Chris?!
0:12:00 > 0:12:03Listen up! Now, in this country
0:12:03 > 0:12:07we throw away 7.2 million tonnes of edible food and drink every year.
0:12:07 > 0:12:11Some of it is ready for the bin, but more than half the food and drink
0:12:11 > 0:12:13we throw away could still be eaten.
0:12:13 > 0:12:15Now, I want to turn junk into food and to do that,
0:12:15 > 0:12:17I need the help of...
0:12:18 > 0:12:20Give them around of applause!
0:12:23 > 0:12:27OK, now, I should point out that if you do this at home,
0:12:27 > 0:12:31you can't use your smelly old bin, OK? This is a brand-new bin.
0:12:31 > 0:12:34What we've got here is a bundle of things we normally chuck away.
0:12:34 > 0:12:36Let's take this lid off and find out what's inside.
0:12:36 > 0:12:41OK, Elena, pour that onto the top. Not down your trousers!
0:12:41 > 0:12:45Very good, OK. What have you got there?
0:12:45 > 0:12:49It's like cheese and potatoes and a kind of powdery stuff.
0:12:49 > 0:12:51Yeah, that's exactly what it is.
0:12:51 > 0:12:54There's potato skins - so they're basically potato peelings.
0:12:54 > 0:12:56So after you've prepared your potatoes, ready to roast them,
0:12:56 > 0:13:00this is what's left over. And this is stale old cheese.
0:13:00 > 0:13:05So, if you had to make a dish out of this, could you do it?
0:13:05 > 0:13:08- Probably.- Er...maybe, yeah.- Maybe.
0:13:08 > 0:13:09Little bit weird.
0:13:09 > 0:13:11OK, well, let's have a look.
0:13:11 > 0:13:15This is what you can make out of old potato skins and stale cheese.
0:13:16 > 0:13:20Ah-ha-ha! This is deep-fried potato skins
0:13:20 > 0:13:24that have been covered with cheese, then grilled.
0:13:24 > 0:13:26So grab one of those, tell me if it's any good.
0:13:31 > 0:13:33- It's quite nice.- Not bad, is it?
0:13:33 > 0:13:36Cheesy potatoes, basically, isn't it? Like wedges.
0:13:38 > 0:13:41- Let's have a look at yours, Liam. You ready?- Yep.
0:13:42 > 0:13:43Whoa!
0:13:43 > 0:13:47- Ho-ho-ho!- Eww!- Oh!
0:13:47 > 0:13:51- Eurgh!- Eww!
0:13:51 > 0:13:53So, Liam, what have you got in here?
0:13:53 > 0:13:57There's some potato scone...
0:13:57 > 0:14:01- Stale potato scone.- A roll. - Yeah, bit of bread. Stale bread.
0:14:01 > 0:14:04And there is, like, lots of jam.
0:14:04 > 0:14:07Well, it's basically old fruit, isn't it, that's gone - eurgh! -
0:14:07 > 0:14:10all squidgy, and a bit of bread, really.
0:14:10 > 0:14:14- What could you make out of this, do you think?- Er...don't really know.
0:14:14 > 0:14:16You could take all of this and make...
0:14:18 > 0:14:23..one of those. So, this is summer pudding.
0:14:23 > 0:14:26Now, dig in there.
0:14:26 > 0:14:27Have a little chunk of it.
0:14:27 > 0:14:32And in actual fact, you WANT to have stale bread for summer pudding.
0:14:32 > 0:14:35Stale bread. Also, you take lots and lots of fruit and you mix it with
0:14:35 > 0:14:38a bit of sugar and boil them down into a bit of a syrup.
0:14:40 > 0:14:44- So, Liam, what do you reckon to that?- It's all right.
0:14:46 > 0:14:50OK, Rocha, let's have a look inside your bin. You ready for this?
0:14:50 > 0:14:52Very carefully, tip all that stuff out!
0:14:52 > 0:14:55Oh! Eurgh!
0:14:57 > 0:14:58Eww!
0:14:58 > 0:15:01Come on, come on.
0:15:02 > 0:15:03- So...- Oh!
0:15:05 > 0:15:07What have we got here, Rocha?
0:15:08 > 0:15:13- Fish or chicken.- Fish... - Vegetables.- Chicken, vegetables.
0:15:13 > 0:15:16So the big question is, what kind of wonderful,
0:15:16 > 0:15:19edible creation can you make out of this?
0:15:19 > 0:15:21- Vomit.- Vomit?- I think I know.
0:15:21 > 0:15:23And what about a wonderful dish?
0:15:23 > 0:15:26If you transform this into something lovely, what could it be?
0:15:26 > 0:15:30- I don't know.- I'll show you exactly what you can make out of this.
0:15:30 > 0:15:33Absolutely nothing!
0:15:33 > 0:15:35There are limits! You just can't fish anything out of the bin
0:15:35 > 0:15:37and serve it up for dinner. Check with an adult
0:15:37 > 0:15:39and use some common sense.
0:15:39 > 0:15:42If it's got visible mould growing on it, it may not be good to eat.
0:15:42 > 0:15:45- So were you surprised what you can make out of rubbish?- Yeah.
0:15:45 > 0:15:48You were quite happy about not making anything out of rubbish!
0:15:48 > 0:15:49That was absolutely fantastic.
0:15:49 > 0:15:51Give it up for our fantastic trash tasters!
0:15:58 > 0:15:59Coming up...
0:15:59 > 0:16:02Will magician Fergus Flanagan be able to stomach some extreme cuisine
0:16:02 > 0:16:05in Incredible Or Inedible?
0:16:05 > 0:16:07Smells horrible!
0:16:07 > 0:16:08Flavour, all-round - horrible.
0:16:11 > 0:16:17And we see just how far food can fly when we fire up our popcorn cannon.
0:16:20 > 0:16:22But first...
0:16:25 > 0:16:28So, I'm a food adventurer and that means I'm constantly
0:16:28 > 0:16:31hunting for food that will blow your mind!
0:16:31 > 0:16:34So, guys, what's the weirdest food you've ever eaten?
0:16:34 > 0:16:37- Brussels sprouts.- They're pretty weird.- My mum's potatoes.
0:16:37 > 0:16:40Your mum's potatoes? We didn't say it on TV!
0:16:40 > 0:16:43- Prawns.- Prawns, OK!
0:16:43 > 0:16:46Well, they all sound pretty good, but today we're going to push
0:16:46 > 0:16:49some lucky people to the very limits in our mystery meal.
0:16:54 > 0:16:57Are they brave or are they bonkers? Let's give it up for...
0:16:59 > 0:17:01CHEERING AND APPLAUSE
0:17:03 > 0:17:06So, Stuart, how are you feeling up there?
0:17:06 > 0:17:07I am a bit nervous because I don't know -
0:17:07 > 0:17:10might be something that could freak me out.
0:17:10 > 0:17:12Lamb's brain or sheep's butt or something.
0:17:12 > 0:17:16Oh, you see, he's already blowing my mind! It's extraordinary stuff.
0:17:16 > 0:17:19So, Rocha, what's the weirdest thing you've ever tried?
0:17:19 > 0:17:21- Brussels sprouts.- Brussels sprouts!
0:17:21 > 0:17:26- And Niomi, what would you least like to eat?- Fish. I hate fish.
0:17:26 > 0:17:30- It's horrible.- First of all, let's put our blindfolds on. OK.
0:17:32 > 0:17:36Put it down! Very good. Right, they can't see anything,
0:17:36 > 0:17:39which means I can show our audience here what they'll be eating.
0:17:39 > 0:17:41These guys will be eating...
0:17:43 > 0:17:44..this.
0:17:46 > 0:17:51- Eww!- What do you think that might be? Mussels? No. Anything else?
0:17:51 > 0:17:54Any ideas? Ah, OK.
0:17:54 > 0:17:59Hold that thought because you're not going to have to eat it. They are!
0:17:59 > 0:18:03Ah! So, are you feeling any more confident now, guys?
0:18:03 > 0:18:05ALL: No.
0:18:05 > 0:18:08The whole point of this is that you're going to taste something new
0:18:08 > 0:18:10but you're going to taste it without seeing it
0:18:10 > 0:18:14so you can judge it on pure taste alone.
0:18:14 > 0:18:17Sometimes you can be put off food because it looks a bit scary
0:18:17 > 0:18:18but if you do that,
0:18:18 > 0:18:21you might be missing something that is absolutely fantastic.
0:18:21 > 0:18:24After all, before it's made into a bar,
0:18:24 > 0:18:27chocolate looks a little bit like...poo.
0:18:27 > 0:18:29Here endeth the lesson.
0:18:29 > 0:18:32Now, first of all, we're going to show the audience at home
0:18:32 > 0:18:35what it is you're going to be eating. It's this.
0:18:37 > 0:18:38Mm-hm.
0:18:40 > 0:18:43Now, everyone put your hands out in front of you.
0:18:43 > 0:18:44I'm going to eat it as well
0:18:44 > 0:18:47so it's not like you're on your own. Here we are.
0:18:47 > 0:18:50Now...here's the first one.
0:18:50 > 0:18:53Stuart, put your hands right out, nice and flat.
0:18:53 > 0:18:56- OK, Rocha, hands out, my love.- No!
0:18:57 > 0:19:00That's it. I'm going to put it into your hand. There you go. Fantastic.
0:19:00 > 0:19:05- Well done. Niomi, there you go. - Oh, that feels horrible!
0:19:05 > 0:19:08Now, Stuart, what does it feel like?
0:19:08 > 0:19:10Give it a little bit of a squeeze.
0:19:10 > 0:19:15It feels like a... It's fish that's been in your fridge for five months.
0:19:16 > 0:19:20- Now, Rocha, have a little smell. - No, I just did!
0:19:20 > 0:19:22So explain to us what's going through your mind now.
0:19:22 > 0:19:27- Well, I know it's got a crack at the bottom of it, cos it's hard.- OK.
0:19:27 > 0:19:29Now, give it a good sniff.
0:19:29 > 0:19:32So, Niomi, what do you think it might be?
0:19:32 > 0:19:35I don't know, but it seems like something squishy
0:19:35 > 0:19:37that's been inside an animal. Eurgh!
0:19:37 > 0:19:40Well, I can't tell you what it is yet, but I can tell you that
0:19:40 > 0:19:43loads of people do eat this all over the world.
0:19:43 > 0:19:45It's a bit old-fashioned, but it's coming back
0:19:45 > 0:19:47and you can eat it raw or cooked and it's very cheap.
0:19:47 > 0:19:52Anyone who feels they can eat it, let's dig in. Have a good old chomp.
0:19:52 > 0:19:53Ugh!
0:19:53 > 0:19:54LAUGHTER
0:19:57 > 0:19:59Rocha's getting in there. That's fantastic.
0:20:01 > 0:20:04- That's disgusting!- OK.
0:20:04 > 0:20:06LAUGHTER
0:20:08 > 0:20:12So, Stuart, explain what the taste is to everyone out here.
0:20:12 > 0:20:16It tastes like... It's so fishy. It's definitely something to do with fish.
0:20:16 > 0:20:21That's a great guess. OK, Rocha, you have a little bit of that.
0:20:21 > 0:20:26- Explain to me what the sensation is. - Disgusting!- OK, Niomi?- Fish.- Fish.
0:20:26 > 0:20:30- Any bit of fish?- It's... Eurgh! It just came out my mouth.
0:20:30 > 0:20:32I can't help it.
0:20:32 > 0:20:36Here we go. It's time to remove your blindfolds.
0:20:36 > 0:20:38- Any last guesses as to what it will be?- I'm not eating that!
0:20:38 > 0:20:41Well, that's what you've just had. You've had one of these.
0:20:41 > 0:20:46- Would you like to find out what it is?- Yes!- OK. You have been eating...
0:20:55 > 0:20:57ALL: Eurgh!
0:20:57 > 0:21:02- I told you it was fish! I knew it!- Fish guts. Oh, yeah.
0:21:02 > 0:21:05You've been eating fish guts. Specifically...
0:21:05 > 0:21:07HE CHUCKLES
0:21:07 > 0:21:10You've been eating fish roe,
0:21:10 > 0:21:13which are the eggs of the fish,
0:21:13 > 0:21:18- that sit inside its guts. It's pretty good.- Does anyone want this?
0:21:18 > 0:21:20Anyone want a bit?
0:21:20 > 0:21:24Would you like to have a look at what they're like when they're raw?
0:21:24 > 0:21:28OK. This is what raw fish guts look like.
0:21:28 > 0:21:31AUDIENCE GROAN
0:21:31 > 0:21:33Oh, no, Jamie Oliver wouldn't have got this.
0:21:36 > 0:21:39- What do you reckon, guys? - Did I actually just eat that?!
0:21:39 > 0:21:41- Would you try them again? - No way, no way.
0:21:41 > 0:21:44They're not going to try them again. I think this stuff is fantastic.
0:21:44 > 0:21:48You might not agree, but if you get the chance, give fish guts a try.
0:21:48 > 0:21:50Who knows - they might end up being your favourite food.
0:21:50 > 0:21:53I think these guys have been absolutely brilliant. So brave!
0:21:53 > 0:21:56Give them a massive round of applause.
0:21:56 > 0:21:58CHEERING AND APPLAUSE
0:22:03 > 0:22:07OK, let's drag an innocent celebrity on stage and force-feed them
0:22:07 > 0:22:12some seriously weird food. Yes, it's time for Incredible Or Inedible!
0:22:12 > 0:22:15Woo-hoo! Oh, yeah!
0:22:15 > 0:22:17Let's meet today's celeb - it's star of
0:22:17 > 0:22:20Help! My Supply Teacher Is Magic, Fergus Flanagan.
0:22:20 > 0:22:21CHEERING
0:22:21 > 0:22:24Fergus, you're a star. Thanks very much for coming along.
0:22:24 > 0:22:25Thank you for having me.
0:22:25 > 0:22:28Now, what is the weirdest thing you've ever eaten?
0:22:28 > 0:22:32The weirdest thing I've ever eaten - eurgh! -
0:22:32 > 0:22:38- it was in South America and it was chicken testicles.- Oh!- It was bad.
0:22:38 > 0:22:42It was gross. It was everything you'd imagine it to be! Horrible!
0:22:42 > 0:22:46- So if we brought a plate out with those on now...- I'd probably leave.
0:22:46 > 0:22:49- No, I wouldn't!- We can change things around. It'll be fine.
0:22:49 > 0:22:53The way this works is we bring out three dishes, you taste them and
0:22:53 > 0:22:57then you explain to us why we should either love them or loathe them.
0:22:57 > 0:22:59And then the audience gets to choose
0:22:59 > 0:23:01whether or not they are inedible or incredible.
0:23:01 > 0:23:04So let's bring on the first dish. What have we got here?
0:23:04 > 0:23:09Whoa-ho-ho! Fantastic. Thank you very much. Feeling brave?
0:23:09 > 0:23:11OK, it's...this.
0:23:11 > 0:23:17Ha-ha! So, tuck in there. This is...
0:23:18 > 0:23:21It's a classic dish from the southwest of England
0:23:21 > 0:23:23and it's made with fish
0:23:23 > 0:23:26with their heads sticking out of it, gazing at the stars,
0:23:26 > 0:23:29- which is why it's called "stargazy". - Oh, it's cold!
0:23:29 > 0:23:31That's the least of your worries, mate!
0:23:31 > 0:23:36Inside, there are potatoes and some eggs and, obviously, lots of fish.
0:23:36 > 0:23:37Mm...
0:23:38 > 0:23:41I'm not the biggest fan of fish at the best of times!
0:23:41 > 0:23:46It's cold for a start, very fishy, and it's like there's a kind of...
0:23:46 > 0:23:51But the meat is... It's, like, bacon-y.
0:23:51 > 0:23:54Smells horrible, flavour, all-round - horrible.
0:23:54 > 0:23:58Well, OK, it's not for you to decide, though. It's you guys.
0:23:58 > 0:23:59So the question is,
0:23:59 > 0:24:03do you think that stargazy pie is incredible or inedible?
0:24:03 > 0:24:04What do you reckon?
0:24:04 > 0:24:06AUDIENCE SHOUT OUT
0:24:06 > 0:24:08Did you say it's incredible?
0:24:08 > 0:24:10THEY SHOUT
0:24:10 > 0:24:13We've completely lost this one, haven't we?
0:24:13 > 0:24:17Stargazy pie appears to be totally inedible. OK.
0:24:17 > 0:24:20Let's move straight to the next one. What have you got there?
0:24:20 > 0:24:23Bring that out to us. Fantastic. Excellent!
0:24:23 > 0:24:28Thank you very much. OK, so... here is dish number two.
0:24:28 > 0:24:30Let's have a little look.
0:24:32 > 0:24:35- Quite strange.- Oh, that looks cool.
0:24:35 > 0:24:38What you've got to do is turn the lights down.
0:24:39 > 0:24:44- And as the lights down, you can see that this is a very special...- Wow!
0:24:44 > 0:24:48..fluorescent jelly. So this is a jelly made of tonic water.
0:24:48 > 0:24:52Now, tonic water fluoresces - it glows under ultraviolet light.
0:24:52 > 0:24:54And it's got a substance in it called quinine,
0:24:54 > 0:24:56which basically glows.
0:24:56 > 0:24:59And you can make jellies out of it, you can make drinks out of it.
0:24:59 > 0:25:01So what's the experience of eating it?
0:25:01 > 0:25:06Ooh, sorry, I went for another bit! Yeah, it's a good novelty. I like it.
0:25:06 > 0:25:10- Quite strange.- For a party, you know, if it's Christmas?
0:25:10 > 0:25:13- Definite party winner. - What do you reckon?
0:25:13 > 0:25:16Is fluorescent jelly incredible or inedible?
0:25:16 > 0:25:18ALL: Incredible!
0:25:18 > 0:25:23The audience have spoken and the result is its so clearly,
0:25:23 > 0:25:25amazingly, incredible.
0:25:25 > 0:25:28OK, let's bring in the last dish.
0:25:28 > 0:25:32Fantastic. Thank you very, very much. OK. Here we go.
0:25:32 > 0:25:36Are you ready for the last one? Not full yet? OK.
0:25:36 > 0:25:38There we are. OK.
0:25:38 > 0:25:41- Now, I heard that you're quite fond of steak.- I love a rib.
0:25:41 > 0:25:43You love a bit of steak? So, we've made you steak.
0:25:43 > 0:25:46However, it's a slightly different steak than normal.
0:25:46 > 0:25:49This ain't a steak from a cow. This is...
0:25:53 > 0:25:54That's not my favourite.
0:25:54 > 0:25:57You've got the hump with me already, haven't you? I can see.
0:25:57 > 0:26:00OK, so that's camel steak and also, you've got chips.
0:26:00 > 0:26:02Everyone loves chips, don't they?
0:26:02 > 0:26:05These are chips made out of peas.
0:26:05 > 0:26:07Do you like peas?
0:26:07 > 0:26:09Love peas. It's all I ate as a kid.
0:26:09 > 0:26:12So the combination of peas and chips should work pretty well.
0:26:15 > 0:26:17There's a lot going on.
0:26:17 > 0:26:20The camel is actually a lot nicer than I thought it would be
0:26:20 > 0:26:22if you just said it without me trying it.
0:26:22 > 0:26:27It's tougher than normal steak, er, but they are amazing.
0:26:27 > 0:26:30- It's like having a battered pea. - Battered pea.
0:26:30 > 0:26:33- Can't be anything wrong with that, can there?- It's phenomenal.
0:26:33 > 0:26:37What do you think? Is camel steak incredible or inedible?
0:26:37 > 0:26:39ALL: Incredible!
0:26:39 > 0:26:42We've got another winner - another incredible dish.
0:26:42 > 0:26:45That is fantastic. Well, Fergus, you've been an absolute star.
0:26:45 > 0:26:47Give up a huge round of applause!
0:26:56 > 0:26:59Well, these guys must be famished and I've got masses of popcorn.
0:26:59 > 0:27:03I thought we should celebrate the explosiveness of it, so...
0:27:03 > 0:27:05we made this baby here.
0:27:07 > 0:27:13Pop it on. This is the UPDMT2.
0:27:13 > 0:27:18Now, it's basically the ultimate popcorn dispensing machine thingy,
0:27:18 > 0:27:22mark two. We don't talk about mark one. Those were bad days.
0:27:22 > 0:27:25Anyway, all my helpers are over there, standing by.
0:27:25 > 0:27:28- Are you ready, guys?- Yeah.- You've got your masks on there?- Yeah.
0:27:28 > 0:27:35OK, let's fire this baby up. You ready? And...pour it in. Woo-ha!
0:27:35 > 0:27:36Go on, a bit more!
0:27:42 > 0:27:44Woo-hoo!
0:27:48 > 0:27:50That's about it for today.
0:27:50 > 0:27:53Thank you so much to Fergus and my foodie friends for joining us.
0:27:53 > 0:27:56Thanks to you guys at home. Join us next time on Incredible Edibles!
0:28:00 > 0:28:03Subtitles by Red Bee Media Ltd