Food Unwrapped


Series 4 Episode 5

3.0 1 x
Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

Series 2 Episode 6

3.0 2 x
Can hot chillies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?

Series 4 Episode 3

3.0 2 x
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.

Series 4 Episode 1

3.0 1 x
Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

Series 10 Episode 2

3.0 4 x
Kate finds out why rosemary is in so many food products. Jimmy meets a man whose nose is insured for a million pounds, in the inner sanctum of one of the UK's biggest tea producers. Plus: seaweed.
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