0:00:02 > 0:00:04I've had years of practice doing barmy food experiments,
0:00:04 > 0:00:08but you should not try anything you see on Incredible Edibles,
0:00:08 > 0:00:10especially if it involves knives, matches, raw meat,
0:00:10 > 0:00:12ovens, unicorns or windmills.
0:00:12 > 0:00:15If you don't like blood, guts, gore and entrails
0:00:15 > 0:00:17then close your eyes for half an hour
0:00:17 > 0:00:21- and think about fluffy pink kittens instead! - MEOW
0:00:30 > 0:00:32Tasty.
0:00:41 > 0:00:44My name's Stefan Gates and I'm a food adventurer.
0:00:44 > 0:00:47I hunt the planet for the tastiest, the funniest
0:00:47 > 0:00:51and the most extraordinary food on earth.
0:00:51 > 0:00:53Now I'll serve it up to you.
0:00:53 > 0:00:56This is Incredible Edibles and I'm going on an adventure.
0:00:56 > 0:01:02- Are you guys coming with me? - ALL: Yeah!- Woo-hoo!
0:01:02 > 0:01:04I'm in Tring in Hertfordshire,
0:01:04 > 0:01:09hoping to discover the most adventurous foodies in the UK.
0:01:09 > 0:01:12- Guys, are you hungry? - ALL: Yes!- Woo-hoo!
0:01:12 > 0:01:16They're hungry - good job, because this is what's on today's menu.
0:01:17 > 0:01:21The audience take it in CHURNS to kick cream into spread
0:01:21 > 0:01:24in a game of butter ball.
0:01:24 > 0:01:27Can chocolate make EVERYTHING taste better?
0:01:27 > 0:01:29Grab a chocolate- covered prawn.
0:01:31 > 0:01:34And my mystery meal turns stomachs
0:01:34 > 0:01:37when our food adventurers try out some beefy belly.
0:01:40 > 0:01:43I like to start every show by doing something
0:01:43 > 0:01:48that really pushes the boundaries of food, something to make you shout...
0:01:48 > 0:01:51- ALL: That's Incredible! - Oh, yeah!
0:01:51 > 0:01:55Today we'll make the stuff you spread on your toast,
0:01:55 > 0:01:57that goes into cakes and biscuits.
0:01:57 > 0:01:59The stuff that starts life as milk.
0:01:59 > 0:02:04- Any ideas what I'm talking about, guys?- ALL: Butter!- Butter.
0:02:04 > 0:02:07That's right - tasty butter. I love this stuff.
0:02:07 > 0:02:10Butter is the fat that's in milk, so to make it,
0:02:10 > 0:02:13you have to separate the fat from the liquid.
0:02:13 > 0:02:15Pour double cream into a jam jar,
0:02:15 > 0:02:20Put a lid on - tight, or you end up with cream all over your face.
0:02:20 > 0:02:23And then you just shake. It takes a little bit of time.
0:02:23 > 0:02:25You could have music.
0:02:25 > 0:02:28Now, this process is called churning.
0:02:28 > 0:02:32As I'm shaking it, the fat in the cream starts to separate
0:02:32 > 0:02:35from the watery part and stick together
0:02:35 > 0:02:39until eventually it turns into butter. Urgh!
0:02:39 > 0:02:41- ALL: Argh!- Ho-ho, yeah!
0:02:41 > 0:02:45We'll squeeze the water out of that - that's called the whey.
0:02:45 > 0:02:48What you've got left here is butter. Look at that.
0:02:48 > 0:02:51See? Nice dark and creamy yellow butter.
0:02:51 > 0:02:54You can try making butter at home using this jar method
0:02:54 > 0:02:58but as there's so many people here, I thought we should churn butter
0:02:58 > 0:03:00using one of these.
0:03:00 > 0:03:03- Oh! - HE LAUGHS
0:03:03 > 0:03:05We'll play a new sport I've invented.
0:03:05 > 0:03:08I've filled this football with cream
0:03:08 > 0:03:10and we'll churn it into butter.
0:03:10 > 0:03:13To do that we'll kick the ball continuously
0:03:13 > 0:03:15to separate the fat and the liquid.
0:03:15 > 0:03:20All I need you guys to do is to play football, or should that be...
0:03:20 > 0:03:22butter ball?
0:03:22 > 0:03:24CHEERING
0:03:24 > 0:03:26WHISTLE BLOWS
0:03:26 > 0:03:30SHOUTING AND CHEERING
0:03:38 > 0:03:40WHISTLE BLOWS
0:03:40 > 0:03:43Hand ball! Penalty!
0:03:43 > 0:03:45Ohhh!
0:03:45 > 0:03:46Ooooh!
0:03:50 > 0:03:52Oh, yeah!
0:03:52 > 0:03:54WHISTLE BLOWS
0:03:54 > 0:03:56Red card! Off!
0:03:57 > 0:04:01OK, it's down to four men. Come on, Blues!
0:04:01 > 0:04:07CHANTING: Blues! Blues! Blues! Blues!
0:04:07 > 0:04:08Oh!
0:04:08 > 0:04:12What? What?
0:04:12 > 0:04:15WHISTLE BLOWS
0:04:15 > 0:04:161-0!
0:04:16 > 0:04:19CHEERING
0:04:19 > 0:04:21So the question is,
0:04:21 > 0:04:25is butter ball nonsense or a fantastic way of churning butter?
0:04:25 > 0:04:28Let's find out. I've got a sharp knife here.
0:04:28 > 0:04:31I am used to dealing with sharp knives.
0:04:31 > 0:04:34Do not try this unless you're a heart surgeon.
0:04:34 > 0:04:36So I'm going in, down the seam.
0:04:36 > 0:04:38Oh!
0:04:38 > 0:04:41There comes all the slightly creamy, cheesy air.
0:04:41 > 0:04:44- HE LAUGHS - That's really horrible!
0:04:44 > 0:04:46ALL: Urgh!
0:04:46 > 0:04:48Oh!
0:04:48 > 0:04:51It's like a white elephant has just done a poo.
0:04:51 > 0:04:54First we squeeze all of the other water out.
0:04:54 > 0:04:56Urgh!
0:04:56 > 0:04:59- ALL: Urgh! - What's going on there?
0:04:59 > 0:05:02It looks like butter - does it taste like butter?
0:05:02 > 0:05:05Guys, come over here - give me a hand.
0:05:05 > 0:05:07Piece of bread each, knife each.
0:05:07 > 0:05:10Spread that on some bread. Have a taste of it.
0:05:10 > 0:05:13You're tucking right in, there. Mm.
0:05:13 > 0:05:16It's not like ordinary butter, really.
0:05:16 > 0:05:21It tastes more like mushed up... Well, cream.
0:05:21 > 0:05:24Really thick cream. Between cream and butter.
0:05:24 > 0:05:27I wouldn't eat it usually. STEFAN LAUGHS
0:05:27 > 0:05:31- Why not?- Just the taste - I prefer real butter.
0:05:31 > 0:05:33It's nearly there. Well done, guys.
0:05:33 > 0:05:37If we want enough butter for all of us, that tastes really good,
0:05:37 > 0:05:42we need to take this to the next level. Drum roll, please?
0:05:42 > 0:05:47I give you, the Incredible Edibles butter-churning bicycle!
0:05:47 > 0:05:50CHEERING
0:05:50 > 0:05:53It's a bicycle that churns butter.
0:05:53 > 0:05:56It's an ordinary bike but on the back wheel here
0:05:56 > 0:06:00is a rolling water carrier, driven round the wheel by the pedal.
0:06:00 > 0:06:04Harry will provide the pedal power to try to turn some cream
0:06:04 > 0:06:08to butter by the end of the show. Reckon you can do this?
0:06:08 > 0:06:11- Er, yes. - OK, that was an "er, yes."
0:06:11 > 0:06:12Yeah.
0:06:12 > 0:06:16Yeah, you're not that confident. Well, on your bike.
0:06:16 > 0:06:21Now, I'm going to pour the cream into the bucket on the back.
0:06:21 > 0:06:24I hope you've got a lot of energy.
0:06:24 > 0:06:27OK, good luck, Harry. Let's give Harry a countdown.
0:06:29 > 0:06:31On your bike!
0:06:31 > 0:06:34- CHEERING - Oh, yeah!
0:06:34 > 0:06:37That is pretty good. Pretty good going.
0:06:37 > 0:06:39CHANTING: Harry! Harry! Harry!
0:06:39 > 0:06:44He's got a lot of protection on for somebody not going anywhere.
0:06:44 > 0:06:48Will Harry's pedal power be enough to make butter for all of us?
0:06:48 > 0:06:51Or will this bike CHURN OUT to be a disaster?
0:06:51 > 0:06:54I've never tried this before. We'll find out later.
0:06:58 > 0:07:00I love discovering new food,
0:07:00 > 0:07:04but I also love to tear apart the foods that we eat every day
0:07:04 > 0:07:09and take a peek inside. Sometimes you can find some lurking surprises.
0:07:09 > 0:07:13I'll show you what goes into one of our favourite snacks,
0:07:13 > 0:07:15the sausage roll. Who likes sausage rolls?
0:07:15 > 0:07:18- ALL: Me!- Ha ha!
0:07:18 > 0:07:21- Any idea what goes into a sausage roll?- ALL: Sausage.
0:07:21 > 0:07:24- Pork, pigs.- Pigs, pork. Anything else?
0:07:24 > 0:07:26Sausage and rolls.
0:07:26 > 0:07:29Let's find out. To help - Joseph, Natalia and Daisy.
0:07:29 > 0:07:33Guys, give them a big hand! Ah, yeah!
0:07:33 > 0:07:37- Grab a sausage roll. Do you like sausage rolls?- Yeah.- Yeah.
0:07:37 > 0:07:40- Oh, I do.- There you go, Natalia. I'll have one.
0:07:40 > 0:07:44Have a little try. Tell me what you think.
0:07:44 > 0:07:46- Do you like that?- Yeah, it's nice.
0:07:46 > 0:07:51Meaty, and it's got the pastry, and they mix together pretty well.
0:07:51 > 0:07:55It's sort of like meaty and it's got other flavours in it.
0:07:55 > 0:07:59- What's your favourite part? - Probably the meat.- The meat.
0:07:59 > 0:08:03I don't really like it. It's too dry, but I like the inside.
0:08:03 > 0:08:08Let's reveal what goes into a sausage roll. Lift that red cover.
0:08:08 > 0:08:11- What do you reckon you've got there? - Lard.
0:08:11 > 0:08:16Get your hands in there, grab some and see what it feels like. Yeah!
0:08:16 > 0:08:21- It's like something squashy you find at the back of the sofa! - STEFAN LAUGHS
0:08:21 > 0:08:26A very strange sofa. Lard is fat from a pig
0:08:26 > 0:08:29that's been boiled before being cooled again,
0:08:29 > 0:08:32and then it solidifies. Lard is useful stuff.
0:08:32 > 0:08:36You can fry with it, you can make candles with it, and even soap.
0:08:36 > 0:08:39Quite weird - making soap out of pig fat.
0:08:39 > 0:08:42This fat is added to flour and water to make the pastry
0:08:42 > 0:08:47which is the outside bit of the sausage roll, which looks like this.
0:08:47 > 0:08:50That's before you put the sausage in the middle.
0:08:50 > 0:08:53Let's go inside the sausage roll.
0:08:53 > 0:08:56- Oh, yeah! - AUDIENCE GROANS
0:08:56 > 0:08:59Take that big fella at the front. Ah, yeah.
0:08:59 > 0:09:01That is beautiful.
0:09:01 > 0:09:06It feels like something which you just bought out of a bag.
0:09:06 > 0:09:08It's not cooked.
0:09:08 > 0:09:11This is shoulder meat from the shoulder of the pig.
0:09:11 > 0:09:14Natalia, grab yourself the piece here.
0:09:14 > 0:09:18That bit feels really rough and then the inside's all squidgy.
0:09:18 > 0:09:22That is belly, so it comes from there, from the belly of the pig.
0:09:22 > 0:09:26When you eat streaky bacon it's this chopped up really thin.
0:09:26 > 0:09:28This goes in sausage rolls.
0:09:28 > 0:09:31Now, I'd like a big handful of belly and pork shoulder.
0:09:31 > 0:09:33Lovely. Maybe another handful.
0:09:33 > 0:09:35That goes into our mix.
0:09:35 > 0:09:39Now, for our final ingredient. If you are a little bit squeamish,
0:09:39 > 0:09:43now is the time to nip off and make a cup of tea.
0:09:43 > 0:09:47Natalia, can you take off that big lid, there?
0:09:49 > 0:09:52AUDIENCE GASPS
0:09:53 > 0:09:56That is a beautiful pig's head.
0:09:56 > 0:09:57- No way.- OK.
0:09:57 > 0:10:00You get loads of cuts of meat from this.
0:10:00 > 0:10:04You can press the ears, you make fromage de tete - head cheese,
0:10:04 > 0:10:09but the really brilliant part of a pig's head are the cheeks.
0:10:09 > 0:10:12These are the cheeks when they've come off.
0:10:12 > 0:10:16Loads of meat. Quite tough but it's really good stuff.
0:10:16 > 0:10:19Natalia, can you pass me a handful of the chopped up cheeks?
0:10:19 > 0:10:22Lovely. There we go. That goes in the mixture
0:10:22 > 0:10:24with the shoulder and belly.
0:10:24 > 0:10:28For this to start to look like the stuff in a sausage roll,
0:10:28 > 0:10:31we need to grind it with this machine.
0:10:31 > 0:10:36These grinders are dangerous things. Don't use one without an adult.
0:10:36 > 0:10:40Let's look at what happens when we put it through the machine.
0:10:40 > 0:10:44So the grinder here is pushing things right through to the end,
0:10:44 > 0:10:47and you shove it in. Oh, yeah!
0:10:47 > 0:10:50Yeah, we're getting there.
0:10:50 > 0:10:53- Ah, do you like the look of that? - No.- ALL: No!
0:10:53 > 0:10:55Ah, there we go.
0:10:56 > 0:10:58Grab a nice chunk of that.
0:10:58 > 0:11:02Ha. Urgh. So this stuff goes into the sausage roll.
0:11:02 > 0:11:04You wrap it up and put it in the oven.
0:11:04 > 0:11:09Now, before we can try to cook one, we need to wash our hands.
0:11:09 > 0:11:13These sausage rolls were made with exactly the same kind of ingredients
0:11:13 > 0:11:15that we've just seen.
0:11:15 > 0:11:18Has it changed your view of sausage rolls?
0:11:18 > 0:11:22Take another piece if you fancy. Who wants another bite?
0:11:22 > 0:11:24- Me.- Yeah? Joseph's still up for it.
0:11:24 > 0:11:27- Yep.- You wan another bite? - Might as well.
0:11:27 > 0:11:29Have a little bite.
0:11:29 > 0:11:34Now, Joseph, did you have any idea what went into a sausage roll?
0:11:34 > 0:11:38Not really. I never knew you'd have this fella inside.
0:11:38 > 0:11:42Now you know things like that go into a sausage roll, has it changed
0:11:42 > 0:11:45- your view of eating them? - Mm... 50/50.
0:11:45 > 0:11:49I'd still be happy to eat a sausage roll.
0:11:49 > 0:11:54Now you've seen all the blood and meat,
0:11:54 > 0:11:58you're sort of like, "I'm not going to eat that."
0:11:58 > 0:12:00It makes it taste more horrible.
0:12:00 > 0:12:05It's interesting - although it seems strange eating bits like cheeks,
0:12:05 > 0:12:09I think what would be even weirder would be to throw meat in the bin.
0:12:09 > 0:12:13Sausage rolls are high in fat so you shouldn't eat too many,
0:12:13 > 0:12:15but they do taste great
0:12:15 > 0:12:18and use meat that would otherwise go to waste.
0:12:18 > 0:12:21They've been brave. Round of applause for Joseph,
0:12:21 > 0:12:23Daisy and Natalia.
0:12:27 > 0:12:31Now, from sausage rolls in Tring to the rolling hills of Wales.
0:12:31 > 0:12:35I'm off on my discoveries, to meet the most pampered cows
0:12:35 > 0:12:37in the country.
0:12:37 > 0:12:41- Some might say they're the royal family of cows. - MOOING
0:12:41 > 0:12:44I've come to visit their palace.
0:12:44 > 0:12:48These are Wagyu cows, but to find out just why they're
0:12:48 > 0:12:49different to normal cows,
0:12:49 > 0:12:52I met up with Ifor, who farms the cattle.
0:12:52 > 0:12:56- Hiya, Stef. Nice to meet you. - So these are the Wagyu cows.
0:12:56 > 0:12:58These are the Japanese Black Wagyu.
0:12:58 > 0:13:01They're beautiful but they just look like cows.
0:13:01 > 0:13:05What makes them very different is the taste and texture of the meat.
0:13:05 > 0:13:07It's the best tasting meat.
0:13:07 > 0:13:10That's what makes them different to normal cows.
0:13:10 > 0:13:13Is it true that these cows are pampered?
0:13:13 > 0:13:15They have a good life.
0:13:15 > 0:13:21Life on Ifor's farm for the Wagyu cows is just five-star luxury.
0:13:21 > 0:13:24There's an area to chill out and unwind,
0:13:24 > 0:13:27they dine on the finest grain in town,
0:13:27 > 0:13:30and they get something a little different to drink.
0:13:30 > 0:13:34They sip it. They're really relishing that taste and flavour.
0:13:34 > 0:13:39These are the most cultured cows. An occasional beer is fine for them,
0:13:39 > 0:13:42but something you shouldn't think about giving your pet.
0:13:42 > 0:13:47And to top it all off, what could be better than getting a massage?
0:13:47 > 0:13:50This might hurt but you'll be all the better for it.
0:13:50 > 0:13:54Have you see any good MOOVIES recently? MOO-vies?
0:13:54 > 0:13:57Clearly, my massaging skills aren't up to much,
0:13:57 > 0:14:00but I want to know what the pampering does to the flavour
0:14:00 > 0:14:01of the meat.
0:14:01 > 0:14:04This different lifestyle your cows lead,
0:14:04 > 0:14:08- what difference does that make? - Mainly the marbling,
0:14:08 > 0:14:11the white flecks of fat in the meat,
0:14:11 > 0:14:13as opposed to round the outside.
0:14:13 > 0:14:16When it's cooked, the fat melts and it adds flavour.
0:14:16 > 0:14:20Would I be able to tell the difference between the two steaks?
0:14:20 > 0:14:22First up is the Wagyu.
0:14:25 > 0:14:29That is fantastic. Really juicy, isn't it?
0:14:29 > 0:14:34You bite it and it soaks your mouth with this wonderful beefy flavour.
0:14:34 > 0:14:37It's very succulent. Very juicy.
0:14:37 > 0:14:39And now the regular steak.
0:14:40 > 0:14:43It's not as succulent as that Wagyu.
0:14:43 > 0:14:46So for me, the Wagyu is the clear winner.
0:14:46 > 0:14:49I came here today expecting to see cows
0:14:49 > 0:14:53being treated like royalty. They don't quite live in a palace,
0:14:53 > 0:14:57but they do live an extraordinarily laid-back life,
0:14:57 > 0:15:01- and after tasting the... - WHISPERS:- ..delicious steak,
0:15:01 > 0:15:05it does seem that farmer Ifor is doing something fantastic here.
0:15:05 > 0:15:07MOOING
0:15:10 > 0:15:14Today we're in the Hertfordshire town of Tring,
0:15:14 > 0:15:17where so far we've battered a butter football...
0:15:17 > 0:15:22And discovered why sausage rolls taste so porky.
0:15:22 > 0:15:26Later on, we'll find out if my butter bike comes up crumpets,
0:15:26 > 0:15:30but first, does everything taste better covered in chocolate?
0:15:30 > 0:15:33They were absolutely disgusting!
0:15:37 > 0:15:40Now, does anyone here like chocolate?
0:15:40 > 0:15:43CHEERING
0:15:43 > 0:15:46OK, OK - so you like chocolate!
0:15:46 > 0:15:51The big question is, does chocolate make everything taste better?
0:15:51 > 0:15:52Probably.
0:15:52 > 0:15:57- What would you like covered in chocolate?- Sausage rolls.- Great.
0:15:57 > 0:16:00- Pizza.- Is there anything that you don't like
0:16:00 > 0:16:03- that you'd eat if it was covered in chocolate?- Potatoes.
0:16:03 > 0:16:06- It's a good idea.- Broccoli.
0:16:06 > 0:16:09Would you like to see anything else covered in chocolate,
0:16:09 > 0:16:12- one of your teachers, maybe? - ALL: Yeah!
0:16:12 > 0:16:16Let's find out if everything tastes better covered in chocolate
0:16:16 > 0:16:18with the help of my volunteers,
0:16:18 > 0:16:21Sam, Leah and Haider. Give them a big hand!
0:16:21 > 0:16:23CHEERING AND APPLAUSE
0:16:23 > 0:16:25OK. Well,
0:16:25 > 0:16:29chocolate is a brilliant ingredient to cook with -
0:16:29 > 0:16:33in Italy, they use it to flavour pasta, in Mexico they use it
0:16:33 > 0:16:37in a dish called Mole Poblano and here it is.
0:16:37 > 0:16:39So guys, dig in,
0:16:39 > 0:16:44it's really the sauce that we're interest in. Down it goes.
0:16:45 > 0:16:49- Mmm!- Tastes a bit of chocolate. - It's got a slight sweetness to it.
0:16:49 > 0:16:52- Does it taste like chocolate you would get in the shops?- Not really.
0:16:52 > 0:16:57- It's a spicy.- It's OK.- What does it taste like?- Chicken with chocolate.
0:16:57 > 0:17:01- So what do you reckon guys, thumbs up or thumbs down to the Mole Polano?- Um...
0:17:01 > 0:17:04- Leah's not so sure...- Thumbs up.
0:17:04 > 0:17:05I think it's a thumbs up.
0:17:05 > 0:17:08But I think we need to crank this up a bit,
0:17:08 > 0:17:13so, over here, I have a whole load of ingredients that you
0:17:13 > 0:17:18wouldn't normally find covered in chocolate, covered in chocolate. So,
0:17:18 > 0:17:22here we have chocolate-covered pickled gherkins...
0:17:22 > 0:17:24Chocolate covered olives...
0:17:24 > 0:17:27- Chocolate-covered mushrooms. - ALL: Urgh!
0:17:27 > 0:17:30- Chocolate-covered cheese. - ALL: Urgh!
0:17:30 > 0:17:33- Chocolate-covered prawns. - ALL: Urgh!
0:17:33 > 0:17:36- Chocolate-covered Brussels' sprouts. - THEY SCREAM
0:17:36 > 0:17:39Roast beef! Oh, yes!
0:17:39 > 0:17:41Chocolate-covered roast beef!
0:17:41 > 0:17:43THEY CHEER
0:17:43 > 0:17:44Oh, yeah.
0:17:44 > 0:17:48So what we're trying to do here is trying to discover if
0:17:48 > 0:17:52you cover something that you don't normally like in chocolate,
0:17:52 > 0:17:53it tastes better.
0:17:53 > 0:17:58- Haider, out of this selection, what you would like to choose? - The pickled gherkin.
0:17:58 > 0:18:02Grab a pickled gherkin and I'll grab one, as well - chomp away.
0:18:02 > 0:18:04STEFAN LAUGHS
0:18:04 > 0:18:06I think it tastes sour with the chocolate.
0:18:06 > 0:18:10- But is that a good thing or a bad thing?- A good thing.
0:18:10 > 0:18:13- I think so, too - thumbs up? - Yeah.- Thumbs up.- 'Nice.'
0:18:13 > 0:18:14Leah?
0:18:14 > 0:18:16Cheese, please.
0:18:16 > 0:18:18- Are you a cheese fan normally?- Yes.
0:18:18 > 0:18:20Excellent, OK, chomp away.
0:18:20 > 0:18:22HE LAUGHS
0:18:22 > 0:18:28- Do you think it's a good combination? Does it work?- Mmm.
0:18:28 > 0:18:31- The cheese gets a thumbs up or a thumbs down?- 'Yummy.'
0:18:31 > 0:18:36I think it's just a massive load of fat in one. Sam, what do you wanna go for?
0:18:36 > 0:18:40- Roast beef.- Roast beef, you knew that right from the start.
0:18:40 > 0:18:45- Oh, yum! That's delicious!- You're a big fan of that, aren't you?
0:18:45 > 0:18:49- Not as nice as I thought it would taste.- Thumbs up or thumbs down?
0:18:49 > 0:18:51- I reckon...- Up.- Thumbs up.
0:18:51 > 0:18:52'Delicious.'
0:18:52 > 0:18:56We still have four things left over. I think it's time
0:18:56 > 0:19:00for the audience to choose what you guys should eat. So,
0:19:00 > 0:19:03what do you think Haider should try?
0:19:03 > 0:19:05ALL SHOUT
0:19:05 > 0:19:09I think I heard mushrooms. What you like Leah to try?
0:19:09 > 0:19:12- ALL: Brussels' sprouts!- Everyone's shouting Brussels' sprouts.
0:19:12 > 0:19:15- How much do you hate Brussels' sprouts?- Worse thing.
0:19:15 > 0:19:19Massively, excellent! Grab a Brussels' sprout. What would you like Sam to try?
0:19:19 > 0:19:21ALL: Prawns!
0:19:22 > 0:19:26Prawns, OK, grab yourself a chocolate-covered prawn.
0:19:26 > 0:19:28- No, no!- Which leaves me
0:19:28 > 0:19:34with the olives which I think is quite a good idea! OK...
0:19:34 > 0:19:36Chow down!
0:19:37 > 0:19:40- Urgh!- Argh!
0:19:40 > 0:19:41Oooh!
0:19:41 > 0:19:43It was horrible.
0:19:43 > 0:19:47The gherkin was so good and that is so bad. So, Haider,
0:19:47 > 0:19:52did the chocolate make the mushrooms taste better or worse?
0:19:52 > 0:19:56- Worse.- Not a winner there. Leah, you hated Brussels' sprouts before,
0:19:56 > 0:20:01- did covering them in chocolate make them any better? - No.- Worse?- Worse.- Worse!
0:20:01 > 0:20:04- HE GASPS - Sam, prawns covered in chocolate? What did you think?
0:20:04 > 0:20:08They were absolutely disgusting!
0:20:08 > 0:20:11And the olives, absolutely rank!
0:20:11 > 0:20:16Thumbs up or thumbs down, give your verdict. Oooh!
0:20:16 > 0:20:19Proof that chocolate doesn't make everything taste better.
0:20:19 > 0:20:22Don't forget, in a little while we'll find out
0:20:22 > 0:20:25if our butter churning bike has actually churned any butter.
0:20:25 > 0:20:28But right now give a round of applause for our taste testers!
0:20:28 > 0:20:30We got more, oh, yeah!
0:20:37 > 0:20:40Now, the world is full of unbelievably exciting foods
0:20:40 > 0:20:43and I've tried pretty much all of them.
0:20:43 > 0:20:47I've had reindeer heart in Sweden, I've had fat bottomed ants in Mexico
0:20:47 > 0:20:50and I've had space dust in Milton Keynes.
0:20:50 > 0:20:55Now it's time for some of you lot to try something new, it's time for my mystery meal.
0:20:59 > 0:21:02Up on stage are Jonathan, Ciara and Freya.
0:21:02 > 0:21:05Now, like me they are bored of eating the same old stuff -
0:21:05 > 0:21:07they want to chew their way into the unknown.
0:21:07 > 0:21:11Guys, a big round of applause. They're dead brave, oh, yeah!
0:21:11 > 0:21:15You're looking nervous up there. Jonathan, how are you feeling?
0:21:15 > 0:21:18As you said, nervous and very scared.
0:21:18 > 0:21:21Don't be scared, you're going on adventure, trying something new!
0:21:21 > 0:21:24Ciara, what's the most unusual think you've ever eaten?
0:21:24 > 0:21:28When I was on holiday, I had squid soup stuff.
0:21:28 > 0:21:30What was squid soup like?
0:21:30 > 0:21:32- Horrible.- Ah, no! Freya,
0:21:32 > 0:21:35what is the weirdest thing I might serve you?
0:21:35 > 0:21:39- It really could be anything. - That's exactly what we're after.
0:21:39 > 0:21:43I want you to just focus on the food and find out what it tastes like.
0:21:43 > 0:21:46I don't want you to be worried about what it looks like,
0:21:46 > 0:21:49so you have blindfolds on your heads, pull them down now.
0:21:49 > 0:21:51Makes it a bit more dramatic!
0:21:51 > 0:21:53OK, they are in the dark,
0:21:53 > 0:21:58this plate has the main ingredient of the mystery meal,
0:21:58 > 0:22:00oh, yeah!
0:22:00 > 0:22:05- ALL GROAN - You're going "urgh", but you don't know what it is.
0:22:05 > 0:22:09- What do you think that might be? - Scallops.- Fish.- Fish, scallops,
0:22:09 > 0:22:12- salmon, sheepskin. - It's like carpet.- Carpet!
0:22:12 > 0:22:14Pancake with fur.
0:22:14 > 0:22:15What a brilliant idea.
0:22:15 > 0:22:19Well, you guys don't have to eat it - they do.
0:22:19 > 0:22:24I'm going to take it up there! You've heard what they think out there,
0:22:24 > 0:22:28- are you more curious or more excited?- Curious.- Curious.
0:22:28 > 0:22:31- It's not good. - None of those things are good!
0:22:31 > 0:22:33OK, that's the main ingredient - it's cooked,
0:22:33 > 0:22:36but it's not how it looks when it's ready to eat.
0:22:36 > 0:22:38This is when it's ready to eat, like that.
0:22:38 > 0:22:42Yeah, I can reveal to the people at home that this is....
0:22:45 > 0:22:48There we go, that looks like a good piece there.
0:22:48 > 0:22:52- It smells quite nice. - Ah, you see.- Is it onion bhaji?
0:22:52 > 0:22:53Not a bad guess.
0:22:53 > 0:22:54It feels all crispy
0:22:54 > 0:22:59and inside you would assume that it would be all soft.
0:22:59 > 0:23:02- Have a smell. Can you smell anything?- Oh, it smells lovely.
0:23:02 > 0:23:03- It smells spicy.- I don't know.
0:23:03 > 0:23:08- Last guess now you've had a sniff and a squeeze.- Fishy, onion bhaji.
0:23:08 > 0:23:11Something with onions or something in.
0:23:11 > 0:23:15- Slightly spicy, calamari or something like that.- Very good.
0:23:15 > 0:23:20I can't tell you what it is, but I can tell you that this used to be a delicacy all over the UK
0:23:20 > 0:23:23but it has fallen out of favour in recent years.
0:23:23 > 0:23:26In France they like it so much that they turn it into
0:23:26 > 0:23:29a very special sausage called andouillette.
0:23:29 > 0:23:31It's very low in fat, high in protein
0:23:31 > 0:23:35and it has a smell, taste and texture that's absolutely unique.
0:23:35 > 0:23:39Try some if you get a chance. Guys, ready to go on a food adventure?
0:23:39 > 0:23:41- Yeah.- Chomp away.
0:23:43 > 0:23:44- It's yummy.- Mmm. Yeah.
0:23:44 > 0:23:47- Oh.- It's like salt.
0:23:47 > 0:23:50- I'm not sure I like it cos it's really salty.- I really like it.
0:23:50 > 0:23:54- I think it's really nice. - Take your blindfolds off.
0:23:54 > 0:23:58This is the cooked ingredient. This is what it was before it was cooked.
0:23:58 > 0:24:02- Ugh.- Does it change your view of it? - No, not really,
0:24:02 > 0:24:04food is the taste not the look.
0:24:04 > 0:24:08I don't think it'd change cos it looks like quite nice like that, as well.
0:24:08 > 0:24:11I don't really think it changes my view
0:24:11 > 0:24:16but if doesn't look particularly nice how it was before,
0:24:16 > 0:24:20but it still tastes nice, I suppose that's the main point.
0:24:20 > 0:24:24- Let's find out what you've been eating.- Not sure I want to.
0:24:24 > 0:24:26- Are you ready guys? - Yeah.
0:24:26 > 0:24:31- Brace yourselves, because you have been eating... - ALL: Urgh!
0:24:31 > 0:24:33Cow intestines.
0:24:33 > 0:24:35It's also called tripe,
0:24:35 > 0:24:38would you like another piece of cow intestines?
0:24:38 > 0:24:41- No, thanks.- No? Ciara? - Yes please.
0:24:41 > 0:24:45- You are such a star! Freya? - Yes, yes!
0:24:45 > 0:24:49- Don't you think that people in the UK should rediscover this? - Yeah, cos it's really nice
0:24:49 > 0:24:53- but what it is might put people off but it is really nice.- Yeah.
0:24:53 > 0:24:56If people say it's cow intestines that doesn't sound as nice,
0:24:56 > 0:25:00but cos it's got a different name then, yeah, I think it's really nice.
0:25:00 > 0:25:03If you had it on a menu and you said tripe,
0:25:03 > 0:25:09- people might be curious to know and you could just say, like, cow tummy or something.- Yeah.
0:25:09 > 0:25:14Guys, you have been absolutely brilliant. Let's hear it for the bravest eaters in Tring!
0:25:14 > 0:25:18CHEERING
0:25:18 > 0:25:22Three more volunteers who were adventurous enough to try my mystery meal.
0:25:22 > 0:25:26Next time, I could serve up something even wilder than boiled cow stomach!
0:25:31 > 0:25:36Now, sea slugs can be as small as my little finger or as big as a man!
0:25:36 > 0:25:40They can grow up to six-and-a-half feet long.
0:25:40 > 0:25:44I've eaten sea slugs raw, fresh from the water, but you can also
0:25:44 > 0:25:48steam them, you can grill them, you can put 'em in stews. Today,
0:25:48 > 0:25:51I've pan fried them with sesame oil and some soy sauce.
0:25:51 > 0:25:56I wouldn't eat them for the flavour, but the texture is amazing.
0:25:56 > 0:25:58It's like eating a sponge.
0:25:59 > 0:26:03Today, I set Harry the challenge of making butter
0:26:03 > 0:26:06using my specially designed butter churning bike. Doing well, Harry?
0:26:06 > 0:26:07- Yes.- Yes, very good.
0:26:07 > 0:26:11What we did is that we put some cream into the barrel at the back,
0:26:11 > 0:26:15and Harry has been pedalling away to try and separate the fat from the liquid in the cream
0:26:15 > 0:26:18so it all binds together and makes butter.
0:26:18 > 0:26:22Harry, stop it! I think you can stop pedalling now.
0:26:22 > 0:26:24This is a real challenge because I don't think
0:26:24 > 0:26:29this method of making butter has been used anywhere in the world, ever. Harry, how's it been?
0:26:29 > 0:26:35It was actually quite hard cos when they put more cream in it was harder to pedal.
0:26:35 > 0:26:37So, the question is, has it worked?
0:26:37 > 0:26:39I haven't a clue - let's find out.
0:26:42 > 0:26:47- Ah, that looks like butter in there, here we go... - HE GRUNTS
0:26:47 > 0:26:48HE LAUGHS
0:26:48 > 0:26:53Harry, you've done something marvellous in here. Look at that, it's amazing!
0:26:53 > 0:26:55There we go, that's about half of it.
0:26:55 > 0:26:58Now let's give that a squeeze. Ah!
0:26:58 > 0:27:02And then... you've got pretty much butter,
0:27:02 > 0:27:08but I have managed to find some really solid bits in there. Squeeze them out. Get that last...
0:27:08 > 0:27:10ALL: Urgh!
0:27:10 > 0:27:15- ..bit of moisture out! That's pretty good. It's not bad. - CHEERING
0:27:15 > 0:27:17Ah-ha! Feel the love.
0:27:17 > 0:27:19But the proof of the pudding is in the eating,
0:27:19 > 0:27:22and with this much butter we're going to need something bigger
0:27:22 > 0:27:25than your average slice of toast to put it on.
0:27:25 > 0:27:28Ciara, bring on breakfast.
0:27:28 > 0:27:30CHEERING
0:27:30 > 0:27:34Here we have three enormous, gigantic English muffins.
0:27:34 > 0:27:38Dig in there - grab a big hunk of butter.
0:27:38 > 0:27:41- Guys, grab this butter. - What do you think?
0:27:41 > 0:27:43ALL: That's incredible!
0:27:43 > 0:27:45Tuck in!
0:27:47 > 0:27:49CHEERING
0:27:49 > 0:27:52That's really good.
0:27:52 > 0:27:54A big round of applause for Harry, the butter maker!
0:27:54 > 0:27:56Whooo!
0:27:56 > 0:28:00We've run out of time now, many thanks to our volunteers,
0:28:00 > 0:28:02the brilliant people of Tring
0:28:02 > 0:28:05and especially to you guys at home for watching. See you next time
0:28:05 > 0:28:08when we'll be serving up some more Incredible Edibles!
0:28:08 > 0:28:09Whoo!
0:28:09 > 0:28:12Subtitles by Red Bee Media Ltd