Planet Green
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British classics sausages and mashed potato, and treacle tart with ice cream, get the Blumenthal treatment. Heston's search for perfect pork takes him to Ludlow on the Welsh border to visits the annual food and drink festival's most popular event: the sausage competition. After sampling five of the best locally produced bangers, he heads off to visit Graham Head at Piperfield pig farm, with whom he discusses the complexities of the ingredients, before setting to work producing the perfect meaty, juicy sausages.
It's a long process, with Heston puréeing the meat, poaching the sausages to retain their moisture and, lastly, adding the poaching liquid to a pressure cooker to produce a really rich sauce.
The chef then turns his attention to dessert, and while assistants Jocky and Mary Ellen experiment with different syrups in the lab, he visits the University of Reading to test his filling in a gas chromatograph - a piece of machinery that allows him to smell an ingredient's many aromas. He then gets hands-on with a herd of Guernsey cows at White Waltham Farm in his search for rich, creamy milk. By adding dry ice, he is able to make a delicious, smooth ice cream within seconds of it leaving the cow!
