Episodes

9 episodes in this season

Green Beans, Scallops, Cornish Pasties

25 min

Icing Sugar, Rice, Sandwiches

25 min

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Pesto, Cockles, Marshmallows

25 min

Craft Beer, Tomatoes, Anchovies

25 min

British Cheese, Parma Ham, Limes

25 min

Skyr, Oysters, Dried Strawberries

25 min

Parmesan, Paprika, Hard-Boiled Eggs

25 min

Dates, Almond Butter, Haggis

25 min

Bell Peppers, Subterranean Salt, Coconut Oil, Brazil Nuts

47 min

Food Unwrapped

TV Series

201225m7.4

Documentary

Now playing

Pesto, Cockles, Marshmallows

Season 9 · Episode 3 · Oct 10, 2016

Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets behind the food we eat. Matt heads to Italy to find out how supermarkets can sell pesto at an affordable price when the traditional ingredients are expensive. He visits one of Europe's biggest pesto producers and takes a remarkable trip to the bottom of the Mediterranean Sea, where basil is being grown in an extraordinary underwater farm. Jimmy wants to know why so many cockles in our supermarkets come from abroad, when he always thought of them as a quintessentially British staple. He visits Wales and the Wash, where two very different stories unfold, and witnesses a remarkable method of cockle gathering that has to be seen to be believed. And why do marshmallows go so crispy and melty at the same time over the campfire? Kate takes a colourful trip around Europe's largest marshmallow factory to find out.

More details

Food Unwrapped

TV Series

201225m7.4

Documentary

Now playing

Pesto, Cockles, Marshmallows

Season 9 · Episode 3 · Oct 10, 2016

More details