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Food Unwrapped: 6x13
Revisited: Sourdough, Rose Oil, Beetroot
The team present some of their favourite investigations. What gives sourdough bread its twang? Why is rose oil considered liquid gold in Bulgaria? And Kate explores the power of beetroot.
6 - 2Vitamin D, Wagu Beef, Swiss Cheese Sep. 07, 2015- 6 - 3Blue Fin Tuna, Ice Cream, Peas Sep. 14, 2015
- 6 - 4Vodka, Instant Coffee, Wensleydale Cheese Sep. 21, 2015
- 6 - 5Pistachios, Rolled Oats, Prosecco Sep. 28, 2015
- 6 - 6Vegetables, Wine, Biscuits Oct. 05, 2015
- 6 - 7Pineapples, Chocolate, Mussels Oct. 12, 2015
- 6 - 8Plums, Vegetables, Cherry Tomatoes Oct. 19, 2015
- 6 - 9Crabs, Greens, Gummy Sweets Oct. 26, 2015
- 6 - 10Revisited: Mozzarella, Venison and Sprouts Nov. 02, 2015
- 6 - 11Revisited: Pinenuts, Pies and Beef Nov. 23, 2015
- 6 - 12Revisited: Greek Yoghurt, Red Leicester, Ostrich Feb. 19, 2016
- 6 - 13Revisited: Sourdough, Rose Oil, Beetroot Feb. 26, 2016
- 6 - 14Revisited: Whitebait, Saffron and Glacé Cherries Mar. 04, 2016
- 6 - 15Revisited: Red Wine, Gluten, Gummy Sweets Mar. 07, 2016
- 6 - 16Revisited: Figs, Energy Drinks, Kidney Beans Mar. 14, 2016