Fun Food Facts and Fables
For this year's festive episode, we've chosen ginger. You make it into houses and people before Christmas, then you use it to detox after Christmas. It's also chewy AF, hard to make and dates back to Ancient Greece.
Look we’re not going to go into a whole lot about this episode. Just know that we push our faces into loaves of white bread, ok?
They might just be the future of food. They're plentiful, good for the environment and packed with protein. But does that mean we should eat them? And what does an ant pavlova taste like. Featuring an interview with Attica's Ben Shewry.
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Ah, delicious processed cheese. Full of preservatives, shelf-stable, worryingly orange...In this episode we cook with it, print it, look into its terrifying contents and speak to the creator of Homemade McDonalds - a Facebook group dedicated to...um...homemade McDonalds.
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It is ancient and therapeutic and caffeinated and delicious with dumplings. But does it even make beer better? Yes. It's tea! So brew a cup, take the teabag out, add the milk, and have a listen.
A waste of space or a flavour sensation? It depends if it's wrapped in prosciutto, apparently. Yes we're back for 2018 and we're talking about melons. How we eat them, where they came from and how to blow them up.