Got the guts...?

By Paul Fulford on Mar 25, 09 02:16 PM

Pigs nipples, calf's brain custard with fish gut sauce and sausages that were dragged out of a cooked pig's carcass as though they were its entrails...

Three of the dishes that were prepared on Heston Blumenthal's programme on Channel 4 last night recreating (and updating) Roman recipes.

This series hasn't impressed me greatly, but last night's episode raised a few chuckles and set me thinking about just what I might not be prepared to eat.

And I think the answer is: very little.

I grew up in a house where my gran cooked eels, sheep brains and lamb hearts and I'm not at all squeamish about food.

Unless, of course, it's mass produced tat with any number of additives and "mechanically recovered meat".

Funny how we live in an age in which people turn up their noses at natural ingredients such as offal and eels, but are quite happy to stuff their faces with dishes the ingredients of which are a mystery to them.