Sugar: the sweetest food in the kitchen. Paul cooks up some sweet mango relish and lemon meringues for dessert. We'll find out why sugar used to be more expensive than caviar and how a whole generation of children missed out on their candy.
Paul Merrett looks at the world of the banger, and shares his recipe for the classic British dish Toad in the Hole, explaining the importance of not pricking the sausages.
Chef Paul MERRETT looks at the history of popular fish dishes & the science behind food trawled from the sea, why cod liver oil is good, & how to gut a fish, & steamed sea bass in salt.