0:00:00 > 0:00:03I've had years of practice doing barmy food experiments,
0:00:03 > 0:00:08but you should not try anything you see on Incredible Edibles,
0:00:08 > 0:00:11especially if it involves knives, matches, raw meat, ovens,
0:00:11 > 0:00:13unicorns or windmills.
0:00:13 > 0:00:15If you don't like blood, guts, gore and entrails,
0:00:15 > 0:00:20then close your eyes and think about fluffy pink kittens instead.
0:00:30 > 0:00:32Tasty.
0:00:40 > 0:00:44I'm Stefan Gates, and I'm a food adventurer.
0:00:44 > 0:00:47I've been searching for the most delicious,
0:00:47 > 0:00:50the most adventurous and the most unusual foods on earth,
0:00:50 > 0:00:52and now, I'm going to serve them to you,
0:00:52 > 0:00:54because this is Incredible Edibles.
0:00:54 > 0:00:56Guys, you ready for an adventure?
0:00:56 > 0:00:58Yeah!
0:00:58 > 0:01:01Today, I'm in Huddersfield in Yorkshire,
0:01:01 > 0:01:04home to Yorkshire Puddings, Wensleydale Cheese,
0:01:04 > 0:01:06some wonderful ham and we're going to be cooking
0:01:06 > 0:01:08some of the best grub on the planet.
0:01:08 > 0:01:09Anyone hungry?
0:01:09 > 0:01:12Yeah.
0:01:12 > 0:01:15I hope they left their table manners at the door,
0:01:15 > 0:01:17cos this is going to get messy.
0:01:17 > 0:01:21Coming up, my volunteers get a look at the gory ingredients
0:01:21 > 0:01:24in a traditional black pudding.
0:01:24 > 0:01:28Inside that blood, is forming a blood clot.
0:01:28 > 0:01:32I take to the high seas to find some alternative fish to cod.
0:01:32 > 0:01:35That is a beautiful sea bass.
0:01:35 > 0:01:38And three lucky taste testers go hopping mad,
0:01:38 > 0:01:41when they find out what they ate in my mystery meal.
0:01:41 > 0:01:43Boing, boing!
0:01:44 > 0:01:48But first, we discover just how far familiar ingredients travel,
0:01:48 > 0:01:51before arriving on our plates.
0:01:53 > 0:01:56Here on Incredible Edibles, I like to start every show
0:01:56 > 0:01:58by doing something that really pushes the boundaries
0:01:58 > 0:02:00of what's possible with food.
0:02:00 > 0:02:02Something so cool, it'll make you shout...
0:02:02 > 0:02:05That's incredible!
0:02:05 > 0:02:08Now, who likes strawberries?
0:02:08 > 0:02:10- Me!- Everyone likes strawberries.
0:02:10 > 0:02:12They're a classic British fruit
0:02:12 > 0:02:14but there's only a short period when you can grow them.
0:02:14 > 0:02:17You can only eat British strawberries in the summer.
0:02:17 > 0:02:20If you want them on Christmas Day, where would you get them?
0:02:20 > 0:02:23- Supermarket.- Where would the supermarket get them?
0:02:23 > 0:02:26- Different countries. - Yeah, where do they come from?
0:02:26 > 0:02:28- Africa.- Africa, quite possibly. - The Caribbean.
0:02:28 > 0:02:30- America.- Europe.
0:02:30 > 0:02:31- New Zealand.- Jamaica.
0:02:31 > 0:02:35Brilliant answers. You'd have to fly them a long, long way,
0:02:35 > 0:02:38probably from South Africa where it's warm when it's cold here.
0:02:38 > 0:02:42In the past, people could only eat food that was in season.
0:02:42 > 0:02:46Now, Niamh over here is holding another classic seasonal food.
0:02:46 > 0:02:48- What have you got there, Niamh? - A leg of lamb.
0:02:48 > 0:02:50A big old leg of lamb.
0:02:50 > 0:02:54Any idea what time of year used to be when people ate lamb?
0:02:54 > 0:02:55- Autumn.- Autumn?
0:02:55 > 0:02:58- Summer.- In summer.- In spring.
0:02:58 > 0:03:00- In spring.- Christmas.
0:03:00 > 0:03:02- Christmas.- Winter.
0:03:02 > 0:03:04Lots of different answers.
0:03:04 > 0:03:06Lamb are born in the spring
0:03:06 > 0:03:09and they're ready to eat in the summer, so that's when we eat them.
0:03:09 > 0:03:12If you want lamb in winter, if often has to go
0:03:12 > 0:03:14on an incredible journey from somewhere like New Zealand.
0:03:14 > 0:03:17When it's winter here, what season is it in New Zealand?
0:03:17 > 0:03:19Summer.
0:03:19 > 0:03:20Exactly.
0:03:20 > 0:03:23Now, to give you an idea of just how far lamb travels,
0:03:23 > 0:03:25I have a handy demonstration.
0:03:25 > 0:03:29I want you to imagine that we're standing in New Zealand.
0:03:29 > 0:03:31There we are!
0:03:31 > 0:03:34Over there is a shopping trolley waiting back in the UK,
0:03:34 > 0:03:37which would be 11,000 miles away.
0:03:37 > 0:03:42On this scale, a centimetre is equivalent to ten miles.
0:03:42 > 0:03:44So, if you want lamb in winter,
0:03:44 > 0:03:49this little - baa! - lamb needs to travel 11,000 miles.
0:03:49 > 0:03:52We're going to be using this handy little slingshot here,
0:03:52 > 0:03:55Callum and BJ, you grab that for us.
0:03:55 > 0:03:58Using that, we're going to try and make our little lamb
0:03:58 > 0:04:03fly all the way from here in New Zealand, over there to the UK.
0:04:03 > 0:04:07Now this slingshot has been specifically designed for the task,
0:04:07 > 0:04:10so, please, don't try making one of these at home
0:04:10 > 0:04:12and, in particular, don't try it with real sheep!
0:04:12 > 0:04:15Grab hold of the slingshot, let's put the lamb there.
0:04:15 > 0:04:17OK, I'm going to pull back.
0:04:17 > 0:04:19Pull, pull nice and tight.
0:04:19 > 0:04:23OK, 3, 2, 1 ...
0:04:28 > 0:04:31It flew, it went like this, it went, "ah, no, I'm going home."
0:04:31 > 0:04:35You're going to the UK. All right, let's try once more.
0:04:35 > 0:04:38OK, are you ready? 3, 2, 1...
0:04:41 > 0:04:44So close. But that is just lamb.
0:04:44 > 0:04:48Now, often the ingredients from one meal come from all over the world,
0:04:48 > 0:04:52so to show you just how far one of our favourite meals travels
0:04:52 > 0:04:56before it ends up on your plate, I'm going to be using one of these.
0:04:57 > 0:05:01But just how far does Spaghetti Bolognese travel?
0:05:01 > 0:05:02Find out later on.
0:05:06 > 0:05:10It looks like scrambled egg, doesn't it? But it's snot.
0:05:10 > 0:05:12No, it's not snot, it's something called ackee.
0:05:12 > 0:05:15It's a really, really popular Jamaican fruit
0:05:15 > 0:05:17and it's a really important ingredient
0:05:17 > 0:05:19in something called ackee and salt fish.
0:05:19 > 0:05:21You have to be careful,
0:05:21 > 0:05:25because if you eat this stuff before it ripens
0:05:25 > 0:05:28it causes something that sounds a bit like this ...
0:05:28 > 0:05:33Technically, it's known as Jamaican vomiting sickness.
0:05:33 > 0:05:39The taste is notoriously hard to describe, but here goes.
0:05:39 > 0:05:40Here goes.
0:05:40 > 0:05:43Mmm.
0:05:43 > 0:05:46That's like a little bit eggy, a little bit sour,
0:05:46 > 0:05:47a little bit potato-like,
0:05:47 > 0:05:51but it's like no fruit I've ever tasted in my life.
0:05:56 > 0:05:59Now, you don't have to travel to the other side of the world
0:05:59 > 0:06:01to find some incredible foods.
0:06:01 > 0:06:04Some of them are right here on your doorstep.
0:06:04 > 0:06:06To discover a great British delicacy,
0:06:06 > 0:06:08I have the help of three fantastic volunteers.
0:06:08 > 0:06:11Give it up for Ashleigh, Shaun and Dylan.
0:06:14 > 0:06:17Who are currently looking a little bit nervous.
0:06:17 > 0:06:19OK, guys, do you know what this is?
0:06:19 > 0:06:21- No.- No.- It's disgusting.
0:06:21 > 0:06:24- Sausage?- Sausage, yeah, it's a sort of sausage.
0:06:24 > 0:06:26This is black pudding.
0:06:26 > 0:06:30It's traditionally eaten in a great British breakfast,
0:06:30 > 0:06:33although you can eat it on its own sprinkled with some vinegar.
0:06:33 > 0:06:36- Have you ever had it before? - Yeah.- You have? Excellent.
0:06:36 > 0:06:39- Don't like it.- You don't like it! Even better! OK.
0:06:39 > 0:06:42- What about you, Shaun, have you had it before?- No.
0:06:42 > 0:06:44The rumours that go round say it's pig fat
0:06:44 > 0:06:47and I don't like the texture and the feeling in my mouth.
0:06:47 > 0:06:50Do you ever eat sausages? A lot of pig fat in sausages.
0:06:50 > 0:06:53Well, it does look like a sausage but it's quite unusual
0:06:53 > 0:06:55because it's made without any meat at all.
0:06:55 > 0:06:57Shall we find out what it's made of?
0:06:57 > 0:06:59- Yeah.- OK.
0:06:59 > 0:07:03What we've got is barley, rusk which is a bit like breadcrumbs,
0:07:03 > 0:07:07onions, spices, herbs, porridge oats and a bit of wheat.
0:07:07 > 0:07:09That's pretty basic stuff,
0:07:09 > 0:07:11but it starts getting a bit more dangerous.
0:07:11 > 0:07:13- It's lard.- Lard. Well done.
0:07:13 > 0:07:16Top banana, that's exactly what it is.
0:07:16 > 0:07:20Everyone, grab a little bit and tell me what it feels like.
0:07:20 > 0:07:21It's like a cheese.
0:07:21 > 0:07:23Give it a good squish in your fingers.
0:07:23 > 0:07:26- Sticky.- Sticky, greasy. Do you like the look of that?
0:07:26 > 0:07:30- No.- No? OK, well this is lard.
0:07:30 > 0:07:32It's pork fat that's been reduced down.
0:07:32 > 0:07:36What I'm going to do is show you the insides of a black pudding.
0:07:36 > 0:07:38- Can you see the fat in there?- Yeah.
0:07:38 > 0:07:41It looks like chocolate and feels like melted chocolate.
0:07:41 > 0:07:45Easy to tear apart and it smells a bit dodgy.
0:07:45 > 0:07:46A good description!
0:07:46 > 0:07:50The thing is, you put the fat in because it gives you flavour.
0:07:50 > 0:07:52You shouldn't eat too much fat in your diet,
0:07:52 > 0:07:53but that is where the flavour is.
0:07:53 > 0:07:56If you've a piece of beef and it's got fat round the edge,
0:07:56 > 0:07:58that's where all the flavour is.
0:07:58 > 0:08:01Obviously, the fat isn't the main ingredient here.
0:08:01 > 0:08:06Dylan, please reveal the main ingredient of black pudding.
0:08:06 > 0:08:09- It looks like gelatine.- Gravy. - Looks like gravy? It does.
0:08:09 > 0:08:11- Is it pig's blood?- Brilliant.
0:08:11 > 0:08:13That is pig's blood.
0:08:14 > 0:08:18What you've got there, is you've got a big lump of it
0:08:18 > 0:08:21and what's happening, is inside that blood,
0:08:21 > 0:08:24it's beginning to firm up, it's forming a blood clot.
0:08:24 > 0:08:26That's why you've got a big lump there.
0:08:26 > 0:08:30A bit like when you cut yourself and it forms a scab on your skin,
0:08:30 > 0:08:34that same thing is happening there.
0:08:34 > 0:08:37Smells like a farm with the hay that's put outside
0:08:37 > 0:08:38and left for a while.
0:08:38 > 0:08:39Brilliant description.
0:08:39 > 0:08:43It smells like the loos in the swimming pools.
0:08:43 > 0:08:46I think we need to mix all these ingredients up.
0:08:46 > 0:08:49Pour that into your bowl of blood.
0:08:49 > 0:08:52Very good. Now, this is pig's blood.
0:08:52 > 0:08:54It used to come from a freshly slaughtered pig,
0:08:54 > 0:08:57but these days, most butchers use dried blood
0:08:57 > 0:08:59as it's easier to get hold of and less messy.
0:08:59 > 0:09:03Blood is a fantastic source of iron and we need blood
0:09:03 > 0:09:07because it helps your red blood cells carry oxygen around the body.
0:09:07 > 0:09:09Let's get the fat in.
0:09:09 > 0:09:11This lot all gets put into a casing
0:09:11 > 0:09:14but it's going to get very, very messy now.
0:09:14 > 0:09:16So, we need to put on some gloves.
0:09:16 > 0:09:21OK, now, we need to pour all of this gloop into some casings.
0:09:21 > 0:09:24- What are these made of? - Fat.- Is it pig intestine?
0:09:24 > 0:09:27You're right, pig intestines.
0:09:27 > 0:09:29Those are the insides of a pig.
0:09:29 > 0:09:34We need to get that blood through my specially constructed funnel,
0:09:34 > 0:09:37into the casing and then we're going to make our own black pudding.
0:09:37 > 0:09:41Scoop out a big double handful, oh, that's lovely.
0:09:41 > 0:09:44Stuff it down with a couple of fingers, that's it.
0:09:44 > 0:09:45Can you see it through there?
0:09:45 > 0:09:47There we go. OK, a load more.
0:09:47 > 0:09:51Oh yeah, that's a beautiful thing.
0:09:51 > 0:09:54I'm going to tie it off at the end.
0:09:54 > 0:09:57- What do you reckon, guys?- Eugh! - What do you mean, eugh?
0:09:57 > 0:09:59It's a beautiful thing, look at that.
0:09:59 > 0:10:00Now what happens is,
0:10:00 > 0:10:04that gets poached in water until it's nicely cooked
0:10:04 > 0:10:07then it's ready to eat. Before we try some,
0:10:07 > 0:10:10we need to wash our hands.
0:10:10 > 0:10:12OK. You've made your own.
0:10:12 > 0:10:14How do you feel about eating it?
0:10:14 > 0:10:17- "Um..."- Not good.- A bit nervous?
0:10:17 > 0:10:19- But will you try it for me?- Yeah.
0:10:19 > 0:10:22Yes! What are we waiting for? Let's tuck in.
0:10:22 > 0:10:26They're our beautiful slices, poached and then fried
0:10:26 > 0:10:28so grab a big chunk and tell me what you think.
0:10:30 > 0:10:32It's quite dry.
0:10:32 > 0:10:35Quite chewy. It feels like a biscuit.
0:10:35 > 0:10:38There's lots of oats and crunchy bits, so you've got the blood
0:10:38 > 0:10:41but also this sort of cereal and pieces around it.
0:10:41 > 0:10:44- It's really greasy.- It's fatty, there's a lot of lard in it.
0:10:44 > 0:10:46- Do you like it?- No.
0:10:46 > 0:10:48- No. Why not? - I don't like the feel of it.
0:10:48 > 0:10:50The thought of it makes me like, "eugh".
0:10:50 > 0:10:53I quite like it now but the thought of the blood puts me off.
0:10:53 > 0:10:55It's a strange idea, isn't it?
0:10:55 > 0:10:59- It's OK, but off-putting. - Ashleigh, would you try it again?
0:10:59 > 0:11:00- Probably not.- Shaun?
0:11:00 > 0:11:03- Yeah.- You would? Excellent. Dylan?- Yep.
0:11:03 > 0:11:07- Brilliant. Do you reckon everyone should try it?- Yeah.
0:11:07 > 0:11:08Oh, yeah.
0:11:08 > 0:11:11Oh, yeah. Fantastic. There you go.
0:11:11 > 0:11:14You don't have to go to Transylvania to eat blood like vampires,
0:11:14 > 0:11:18you can do it locally right here on your doorstep in Huddersfield.
0:11:18 > 0:11:22So please give my volunteers a massive round of applause.
0:11:22 > 0:11:24Come on, guys. Brilliant.
0:11:26 > 0:11:28Incredible Edibles.
0:11:28 > 0:11:30I've travelled the land far and wide
0:11:30 > 0:11:32in search of mind-blowing food
0:11:32 > 0:11:34but now I'm off to Whitstable
0:11:34 > 0:11:38cos my next mission is to search the seas.
0:11:39 > 0:11:44Fish! From fish cakes to fish and chips and fish fingers,
0:11:44 > 0:11:48the British love it. Trouble is, we tend to stick to the same fish.
0:11:48 > 0:11:50It's always cod or haddock,
0:11:50 > 0:11:54salmon or tuna, and that's beginning to cause problems.
0:11:54 > 0:11:58So I've come here to Whitstable to meet a fisherman who'll show me
0:11:58 > 0:12:02there's plenty more fish in the sea, and some can be incredible.
0:12:02 > 0:12:06This is Matt the fisherman, skipper of the boat.
0:12:06 > 0:12:09He's taking me out to the North Sea to help me on my quest
0:12:09 > 0:12:14to find some alternative fish that tastes just as great as cod or tuna.
0:12:14 > 0:12:18With the boat nearly three miles out to sea,
0:12:18 > 0:12:20Matt is ready to roll out the net.
0:12:20 > 0:12:23It quickly falls to the bottom.
0:12:23 > 0:12:25The boat pulls it along like a giant sock,
0:12:25 > 0:12:27swallowing fish in its path.
0:12:27 > 0:12:32Is it on the seabed now, lifting things from the bottom of the sea?
0:12:32 > 0:12:34It's not scraping along the seabed very hard,
0:12:34 > 0:12:36it's probably a few inches off.
0:12:36 > 0:12:40Hopefully any fish on the bottom, it just disturbs and they come up.
0:12:40 > 0:12:43What do you think we'll catch today?
0:12:43 > 0:12:45I couldn't possibly say. Every day's different.
0:12:45 > 0:12:49Hopefully we'll get a nice variety for you to look through
0:12:49 > 0:12:52and we can go from there.
0:12:52 > 0:12:55Our net's been out for a couple of hours now.
0:12:55 > 0:12:57Have we caught some delicious fish?
0:12:57 > 0:13:00I'll just have to keep my fingers crossed.
0:13:05 > 0:13:06- Stef?- Yeah.
0:13:06 > 0:13:09All we need to do now is separate all the fish.
0:13:13 > 0:13:16Look at that. That is a beautiful sea bass.
0:13:16 > 0:13:20Wow! That's enormous.
0:13:20 > 0:13:22- Herring?- Herring.
0:13:22 > 0:13:24- And what's that?- Shad.- Shad?
0:13:27 > 0:13:30With my freshly caught fish boxed and iced,
0:13:30 > 0:13:34our next job is to get it filleted by Kieran the fishmonger.
0:13:34 > 0:13:37First I'll scale it. You don't want to do it too hard
0:13:37 > 0:13:39cos you can go into the flesh and damage the meat.
0:13:39 > 0:13:42You cut through the belly, from the end of it to the head.
0:13:42 > 0:13:45- Yeah.- Then just scrape the belly.
0:13:45 > 0:13:48It's incredibly fresh fish, straight out of the water.
0:13:48 > 0:13:51You want to get all the meat so not much is left on the bone.
0:13:51 > 0:13:54- There you are, there's a fillet of fish.- Beautifully done.
0:13:54 > 0:13:56'That's the sea bass sorted.
0:13:56 > 0:13:59'Now for this unusual-looking cuttlefish I also caught.'
0:13:59 > 0:14:02Bit like a squid. We've got the ink sac in there.
0:14:02 > 0:14:05- Messy?- Very messy.
0:14:05 > 0:14:07It's the cartilage of the cuttlefish.
0:14:07 > 0:14:09Some intestines and all,
0:14:09 > 0:14:11everything it's eaten.
0:14:11 > 0:14:14'I suppose it's about time I got my hands dirty.'
0:14:14 > 0:14:18Big hunk of meat in there. That'd go well on a grill?
0:14:18 > 0:14:21It'd be lovely on a barbecue or something, yeah.
0:14:21 > 0:14:22'Now for the big question.
0:14:22 > 0:14:26'Will sea bass and cuttlefish taste as good as more familiar fish?'
0:14:26 > 0:14:28Ah!
0:14:28 > 0:14:30That is heavenly.
0:14:30 > 0:14:34What an amazing day. I've been on a trawler for the first time.
0:14:34 > 0:14:37I've caught some extraordinary fish,
0:14:37 > 0:14:38and the great thing is,
0:14:38 > 0:14:41they taste absolutely fantastic.
0:14:41 > 0:14:44When you taste something this good,
0:14:44 > 0:14:47it almost seems strange to eat cod at all.
0:14:48 > 0:14:50Incredible Edibles.
0:14:50 > 0:14:55Today we're in the Yorkshire town of Huddersfield.
0:14:55 > 0:14:59'So far we've made pudding fit for a vampire.'
0:14:59 > 0:15:01That is a beautiful thing.
0:15:01 > 0:15:05'And I caught my dinner aboard a North Sea trawler.'
0:15:05 > 0:15:10'Still to come, our unhinged genius makes plastic out of milk.'
0:15:10 > 0:15:12Now that's incredible.
0:15:12 > 0:15:14And our volunteers find out
0:15:14 > 0:15:18how far their food has to travel before they get to eat it.
0:15:18 > 0:15:19Run, run! Yeah!
0:15:19 > 0:15:23But first it's time for my Mystery Meal.
0:15:23 > 0:15:26Incredible Edibles.
0:15:26 > 0:15:29Today I'm going to bring one of my favourites
0:15:29 > 0:15:31right here to Huddersfield.
0:15:31 > 0:15:34Now, up on stage are Tobo, Casey and BJ.
0:15:34 > 0:15:36KIDS CHEER
0:15:36 > 0:15:40Now, like me, they are willing to try new and adventurous foods
0:15:40 > 0:15:42to see if they can unearth a new treat.
0:15:42 > 0:15:44Tobo, how are you feeling?
0:15:44 > 0:15:48I'm feeling very nervous because, like, I'm going to try something.
0:15:48 > 0:15:50Are you worried about what you may try?
0:15:50 > 0:15:54Yeah, cos I don't want to try something that I don't like.
0:15:54 > 0:15:58Don't worry, it's an adventure. You'll taste something delicious.
0:15:58 > 0:16:01Casey, what's the most unusual food I could serve to you?
0:16:01 > 0:16:05Um, testicles, as it belongs to someone else or another animal.
0:16:05 > 0:16:08OK. BJ, what's the strangest thing you've ever eaten?
0:16:08 > 0:16:11- Squid.- That's pretty adventurous.
0:16:11 > 0:16:14- So, up for an adventure?- Yeah!
0:16:14 > 0:16:18I need you to focus on the food, so please put your blindfolds on.
0:16:18 > 0:16:21The reason you've got blindfolds is so you concentrate on the food.
0:16:21 > 0:16:23You don't worry what it looks like,
0:16:23 > 0:16:26just think about what's going on in your mouth,
0:16:26 > 0:16:28the taste and smell and texture.
0:16:28 > 0:16:31Casey's not so sure, she's going, "Waah!"
0:16:31 > 0:16:33Now that you're in the dark,
0:16:33 > 0:16:37I think we can take a look at what they're going to be eating.
0:16:37 > 0:16:39So, they are going to be eating...
0:16:39 > 0:16:41this.
0:16:41 > 0:16:42Eugh.
0:16:42 > 0:16:46- It looks nice.- Yeah, looks fantastic, doesn't it? Any idea what it is?
0:16:46 > 0:16:48- Chicken nuggets.- Chicken nuggets.
0:16:48 > 0:16:50- Chicken drumsticks.- Fish.
0:16:50 > 0:16:54- Chinese.- Some Chinese thing? Yeah, could well be.
0:16:54 > 0:16:55Have we got a clue? Scampi...
0:16:55 > 0:16:58Fish... Swan? That's a good idea!
0:16:58 > 0:17:01OK, well, the big thing is, you don't have to taste it.
0:17:01 > 0:17:03They do. OK.
0:17:03 > 0:17:06Mystery Meal.
0:17:06 > 0:17:08We-e-e-ell,
0:17:08 > 0:17:13before you can try it, I'm going to reveal to everyone at home,
0:17:13 > 0:17:16today's Mystery Meal is...
0:17:16 > 0:17:17this.
0:17:19 > 0:17:20There we go.
0:17:20 > 0:17:22Mmm.
0:17:22 > 0:17:23- Yeah?- Smells nice.
0:17:23 > 0:17:25There you go, and there you go.
0:17:25 > 0:17:28So have a little smell of it first.
0:17:28 > 0:17:29Ah. Nice.
0:17:29 > 0:17:32It smells like chicken.
0:17:32 > 0:17:35- Smells like fish.- Tobo, any guesses as to what it might be?
0:17:35 > 0:17:39- It's either chicken or fish. - Chicken or fish.
0:17:39 > 0:17:40Maybe chicken?
0:17:40 > 0:17:44It feels rough on the out, and then inside it's nice and smooth.
0:17:44 > 0:17:47- Exactly.- Greasy.- It's been cooked in fat, so it'll be a bit greasy.
0:17:47 > 0:17:52I'll eat this with you. Before you tuck in, I'll explain what it is.
0:17:52 > 0:17:56It's been dipped in a bit of batter and deep-fried in olive oil.
0:17:56 > 0:17:57Smells delicious.
0:17:57 > 0:18:00These are a great source of protein and very low in fat
0:18:00 > 0:18:04and they're enjoyed massively in places like France and China.
0:18:04 > 0:18:08I'd say they're kind of the gourmet version of chicken.
0:18:08 > 0:18:10Hmm-mm.
0:18:10 > 0:18:12- Now, are you ready?- Yes.
0:18:12 > 0:18:13- Ready for an adventure?- Yes!
0:18:13 > 0:18:16Excellent! Tuck in.
0:18:16 > 0:18:18Mm-mm-mm!
0:18:19 > 0:18:21That was quick, Tobo.
0:18:21 > 0:18:23Tobo, what do you reckon that's like?
0:18:23 > 0:18:26- That was so nice. - Really nice, wasn't it?
0:18:26 > 0:18:28Yeah, really nice.
0:18:28 > 0:18:30It's like chicken, but with the texture of fish.
0:18:30 > 0:18:35- It's got a wonderful sort of very succulent texture, hasn't it?- Yes.
0:18:35 > 0:18:37- Casey, do you like that?- Yes. - Why's that?
0:18:37 > 0:18:41It's like batter and then on the inside it's really soft.
0:18:41 > 0:18:42It's really nice.
0:18:42 > 0:18:45- First you get the nice crunchiness, then the nice...- Soft...- Soft...
0:18:45 > 0:18:48- All the soft meat inside. - ..Chickeniness.
0:18:48 > 0:18:50- Would you eat this again?- Yes.- Yeah!
0:18:50 > 0:18:54Happy to have that again. Excellent. It's time to remove your blindfolds.
0:18:54 > 0:18:58These are what you've been eating. They do look like chicken nuggets.
0:18:58 > 0:19:01It's time to reveal exactly what you've been eating.
0:19:01 > 0:19:03You've been eating...
0:19:03 > 0:19:06CHILDREN: Eugh!
0:19:08 > 0:19:10Yeah.
0:19:10 > 0:19:12You are the coolest kids on Earth.
0:19:12 > 0:19:15You've been eating frogs' legs.
0:19:15 > 0:19:19I'll show you what they look like before they've been cooked.
0:19:19 > 0:19:21Eugh!
0:19:22 > 0:19:24Badoing, badoing.
0:19:28 > 0:19:30Boing!
0:19:30 > 0:19:32So now that you know what it is,
0:19:32 > 0:19:33would you like to have some more?
0:19:33 > 0:19:35I'll eat the whole plate. Yes.
0:19:38 > 0:19:40Hey! Top man.
0:19:40 > 0:19:43- I just don't like the sight of it. - It tastes nice
0:19:43 > 0:19:45but when you find out what it is, it isn't nice.
0:19:45 > 0:19:47Would you try it again?
0:19:47 > 0:19:48- No way.- No, you wouldn't?
0:19:48 > 0:19:51- Never.- Never again. Why's that?
0:19:51 > 0:19:55Cos I don't like eating other animals, I don't like it.
0:19:55 > 0:19:59BJ, you've nearly finished the whole plate there.
0:19:59 > 0:20:01Tell us about frogs' legs.
0:20:01 > 0:20:04- They're nice, taste like chicken. - Taste like chicken?
0:20:04 > 0:20:06Would you recommend all your friends out here try it?
0:20:06 > 0:20:08Yeah.
0:20:08 > 0:20:09Yeah!
0:20:09 > 0:20:11Would you guys eat frogs' legs?
0:20:11 > 0:20:15Yeah!
0:20:15 > 0:20:17You guys have been absolutely brilliant.
0:20:17 > 0:20:22Let's make some noise for the most adventurous eaters in Huddersfield!
0:20:22 > 0:20:25So, there you have it, three more brilliant volunteers
0:20:25 > 0:20:28who were up for trying something fantastic and new
0:20:28 > 0:20:29in my Mystery Meal.
0:20:29 > 0:20:31It might look unusual but it tastes great
0:20:31 > 0:20:34so I say hop on the bandwagon and give frogs a go!
0:20:38 > 0:20:40SCREAMING
0:20:43 > 0:20:44'Don't eat me!'
0:20:45 > 0:20:49EVIL LAUGHTER
0:20:49 > 0:20:52Cutlery, plastic bags and packaging.
0:20:52 > 0:20:55These are the things we use every day
0:20:55 > 0:20:56but what have they in common?
0:20:56 > 0:20:59Well, they're almost all made from oil.
0:20:59 > 0:21:03But these plastics in front of me are actually made from food
0:21:03 > 0:21:05and I'm going to show you how.
0:21:05 > 0:21:07Wow!
0:21:10 > 0:21:12Scientists are always on the lookout
0:21:12 > 0:21:16for ways to make new environmentally friendly plastics
0:21:16 > 0:21:19that won't stay in the ground for years and years.
0:21:19 > 0:21:21One way is to use food
0:21:21 > 0:21:23like potatoes or corn
0:21:23 > 0:21:25or even sugar to make plastics -
0:21:25 > 0:21:27but there's a much older way
0:21:27 > 0:21:30and that is to use milk.
0:21:30 > 0:21:32Mmm!
0:21:32 > 0:21:36Milk we know is made of water, fat and especially protein
0:21:36 > 0:21:40and it's the protein we want to make our plastic.
0:21:40 > 0:21:44Now, proteins are beautifully folded and coiled molecules
0:21:44 > 0:21:47and if we add vinegar to them,
0:21:47 > 0:21:50what they do is they clump and stick together and they curdle.
0:21:50 > 0:21:52Let's give it a go.
0:21:52 > 0:21:56What we need is to warm some milk.
0:21:56 > 0:22:00We want to do so very gently so that it doesn't boil.
0:22:00 > 0:22:02So after our milk has warmed,
0:22:02 > 0:22:05what we have to do is to add
0:22:05 > 0:22:07a few spoonfuls of vinegar.
0:22:07 > 0:22:11And now we're going to mix it
0:22:11 > 0:22:15and you can start to see it's curdling quite nicely.
0:22:15 > 0:22:20so what we have is curds and whey, just like in Little Miss Muffet
0:22:20 > 0:22:22but what we want is the curds
0:22:22 > 0:22:24and we're going to get rid of the whey.
0:22:24 > 0:22:27Now to do that, we just strain
0:22:27 > 0:22:32and this plastic-like stuff is called casein.
0:22:32 > 0:22:34That's what we're going to make our plastic from
0:22:34 > 0:22:39and so the important thing is to get this as dry as possible,
0:22:39 > 0:22:43then you could leave it to mature and it would turn into a cheese
0:22:43 > 0:22:45but actually what we can do now
0:22:45 > 0:22:49is to mould it into pretty well any shape that we like.
0:22:51 > 0:22:55And so when you've finished packing your mould, all you have to do
0:22:55 > 0:22:58is to leave it on a radiator for a few days
0:22:58 > 0:23:02and what you'll end up with is something like this.
0:23:02 > 0:23:04Milk plastic.
0:23:04 > 0:23:06Now that's incredible.
0:23:07 > 0:23:09Incredible Edibles.
0:23:09 > 0:23:12Here on Incredible Edibles, I like to do something so cool
0:23:12 > 0:23:14it'll make you shout, "That's incredible!"
0:23:14 > 0:23:16Now earlier on, we discovered
0:23:16 > 0:23:20that food often travels a huge distance to get onto our plates
0:23:20 > 0:23:24because loads of things can't be grown in the UK throughout the year.
0:23:24 > 0:23:26Now, who loves Spaghetti Bolognese?
0:23:26 > 0:23:30- Me!- Ah. Fantastic. What is Spaghetti Bolognese made of?
0:23:30 > 0:23:32- Mince.- Mince, yeah.
0:23:32 > 0:23:34- Spaghetti.- Spaghetti, yeah.
0:23:34 > 0:23:38- Pasta!- Yeah, what else is in Spaghetti Bolognese?- Onions.- Onions.
0:23:38 > 0:23:40- Tomatoes.- Tomatoes. Brilliant.
0:23:40 > 0:23:43- Sometimes mushrooms. - You can have loads of things.
0:23:43 > 0:23:45Well, let's take pasta, beef, onions and tomatoes.
0:23:45 > 0:23:49But to make Spaghetti Bolognese at any time of year in this country
0:23:49 > 0:23:52we often rely on food travelling around the world.
0:23:52 > 0:23:55To show you the lengths we go to to get the food to our plates,
0:23:55 > 0:23:57we're going to use one of these.
0:23:58 > 0:24:00Ha-ha! Come with me.
0:24:04 > 0:24:07There we go! Now, two intrepid volunteers
0:24:07 > 0:24:11are going to have a bungee rope attached to their back
0:24:11 > 0:24:14and they're going to try and run the equivalent distance
0:24:14 > 0:24:17to pick up their far-away ingredients.
0:24:17 > 0:24:21First, we're going to go 1,000 miles to Italy for our pasta,
0:24:21 > 0:24:26then 2,000 miles away to Egypt for the tomatoes,
0:24:26 > 0:24:31then 5,000 miles away to China for our onions
0:24:31 > 0:24:36and finally, 8,000 miles to Argentina for the beef.
0:24:36 > 0:24:41Now, I have to say, unless you have one of these bungee runs at home,
0:24:41 > 0:24:43don't even think about trying to do something similar.
0:24:43 > 0:24:47It'll take a heck of a lot of effort to get the food onto your plate
0:24:47 > 0:24:51so please give it up for our volunteers, Niamh and BJ!
0:24:51 > 0:24:53CHEERING
0:24:53 > 0:24:55So, Niamh, are you feeling bouncy?
0:24:55 > 0:24:57- Yeah.- Think you can do this?
0:24:57 > 0:25:00- Yeah.- You've got to travel 8,000 miles to Argentina.- Uh-huh.
0:25:00 > 0:25:02Feeling pretty confident?
0:25:02 > 0:25:05- Have you got strong legs?- Yeah. - And are you good at sport?
0:25:05 > 0:25:07- Yeah.- Favourite sport?- Football.
0:25:07 > 0:25:09Football. I think this is perfect.
0:25:09 > 0:25:11OK, BJ, how do you feel about this?
0:25:11 > 0:25:14- Confident.- Uh-huh. Why's that?
0:25:14 > 0:25:17Because you'd get more power in your legs.
0:25:17 > 0:25:21You need to push hard to get there. I think you two have what it takes.
0:25:21 > 0:25:23Guys, are you ready for a trip around the world?
0:25:23 > 0:25:25- Yeah.- Go and get strapped up!
0:25:27 > 0:25:30- OK. Niamh, are you all set?- Yep.
0:25:30 > 0:25:32You're going to travel to Italy. Are you ready?
0:25:32 > 0:25:35Three, two, one...
0:25:35 > 0:25:36Go!
0:25:36 > 0:25:38Go on! Woo-hoo!
0:25:38 > 0:25:42That was easy. OK, now for the second one.
0:25:42 > 0:25:45BJ, you're going to go all the way to Egypt for the tomatoes,
0:25:45 > 0:25:46that's about 2,000 miles away.
0:25:46 > 0:25:48- You ready?- Yeah.
0:25:48 > 0:25:50OK. Three, two, one,
0:25:50 > 0:25:52run! Go on!
0:25:52 > 0:25:54Aw! Man down, man down.
0:25:54 > 0:25:57It's been pretty easy so far
0:25:57 > 0:25:59but now it's time for Niamh
0:25:59 > 0:26:02to travel 5,000 miles to China for onions.
0:26:02 > 0:26:04- Are you ready for this, Niamh?- Yeah.
0:26:04 > 0:26:06It's going to be a tough one. Three, two, one,
0:26:06 > 0:26:09run! Go on! Go, go, go!
0:26:09 > 0:26:10Oh! Nearly.
0:26:10 > 0:26:11And again, and again.
0:26:11 > 0:26:14Go on! Run!
0:26:14 > 0:26:16Aw!
0:26:16 > 0:26:18Go on! Go on, Niamh, you can do it!
0:26:18 > 0:26:21Yeah!
0:26:21 > 0:26:24It's the last one. BJ, you've got the long one, mate.
0:26:24 > 0:26:27You've got to go all the way, 8,000 miles,
0:26:27 > 0:26:30to Argentina to pick up the beef.
0:26:30 > 0:26:33Three, two, one. Go!
0:26:33 > 0:26:35Go on, run, run, run.
0:26:35 > 0:26:39Yeah!
0:26:39 > 0:26:42Well done. Those foods have travelled 16,000 miles,
0:26:42 > 0:26:44more than halfway round the world
0:26:44 > 0:26:47so you can have Spaghetti Bolognese at any time. It's a long way.
0:26:47 > 0:26:50Guys, do you want me to try and get the whole lot in one go?
0:26:50 > 0:26:52Yeah!
0:26:52 > 0:26:53Yeah? OK.
0:26:53 > 0:26:55Run! Run! Run!
0:26:55 > 0:26:58Aaah!
0:27:00 > 0:27:02Run! Run! Run!
0:27:02 > 0:27:06Aaargh!
0:27:06 > 0:27:08I'll take some of that with me.
0:27:13 > 0:27:15Yeah!
0:27:15 > 0:27:16KIDS LAUGH
0:27:19 > 0:27:21Yeah!
0:27:21 > 0:27:24In the past we could only eat whichever food was in season.
0:27:24 > 0:27:27Now we can eat what we want, when we want, from anywhere in the world.
0:27:27 > 0:27:29What do you think of that, guys?
0:27:29 > 0:27:32- That's incredible!- Oh, yeah!
0:27:32 > 0:27:34That's all we've got time for now.
0:27:34 > 0:27:37My thanks to the most hungry eaters in Huddersfield
0:27:37 > 0:27:39and to you guys at home for watching.
0:27:39 > 0:27:41Join us next time on Incredible Edibles
0:27:41 > 0:27:43where absolutely anything could be on the menu.
0:27:43 > 0:27:45Subtitles by Red Bee Media Ltd