Chef Heston's Feasts (Engl)

Chef Heston's Medieval Feast (Engl)

In the Middle Ages, food was used as a source of entertainment and escape from the harsh realities of everyday life and chefs dazzled and delighted privileged guests with incredible feats of dinner table magic.

The feast starts with a bowl of seemingly fresh fruit that is actually made from meat: including the other sort of 'plums' - made from bull's testicles and pork; an 'orange' featuring a base of chicken liver; 'apples' formed from mince pork; and a bunch of Parma ham 'grapes' on the vine.

Heston's entrée is lamprey, an eel-like fish that is no longer available in Britain, but still loved in Latvia, where Heston travels to catch and cook the ugly, slippery things.
For the main course Heston serves blackbirds baked in a pie. Pies were an invention of the Middle Ages; and at court were often super-sized to allow for amazing presentations and stuffed with anything from frogs and snakes to dwarves. Blackbirds are illegal to cook with, so Heston chooses pigeons. He creates a giant pie, and fills it with individual smaller pigeon pies, and then tops them with live pigeons ready to fly out as the giant pie lid is lifted.

For pudding Heston creates an incredible array of edible tableware including: chocolate cutlery filled with a ginger and chocolate ganache, dusted in edible silver powder; edible napkins made from icing; candles made from white chocolate and filled with caramel sauce; and 'pork pie' ice cream.




Roman Feast (Engl)

Heston Blumenthal takes inspiration from history to put together a fabulous Roman feast with ejaculating cakes, calf brain custard and a trojan hog.

Ancient Roman cuisine meant theatrical, devious and orgasmic food. The Romans had few boundaries and unusual appetites, eating everything from flamingos to parrot tongues and jellyfish. In this episode, Heston creates a Roman feast for a group of celebrity diners including comedians Alexander Armstrong and Danny Wallace, actress Greta Scacchi, the Marquess of Bath, TV presenter Lisa Butcher and food critic Matthew Fort.

The feast includes pig nipple scratchings, calf's brain custard, and a slow-cooked hog filled with edible intestines made from chicken and a cocoa mixture. And for pudding, Heston rolls out the ultimate naughty Roman dessert: an unusual ejaculating cake featuring white chocolate mousse, space dust and dry ice.