Food Unwrapped: 4x3
Black Pudding, Watermelons, Rock Candy
Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.
4 - 1Bacon, Mozzarella, Snails Jul. 14, 2014- 4 - 2Liquorice, Mushrooms, Beansprouts Jul. 21, 2014
- 4 - 3Black Pudding, Watermelons, Rock Candy Jul. 28, 2014
- 4 - 4Seaweed and Eels Aug. 04, 2014
- 4 - 5Onions, Steak, Olives Aug. 11, 2014
- 4 - 6Stout, Watercress, Mustard Aug. 18, 2014