Heston's Great British Food: Fish and Chips

Heston Blumenthal discovers how the industrial age fuelled the proliferation of chip shops; he reveals the heyday of 'fish Friday' and the part that fish and chips played in World War II. Then Heston sets out to create a magical fish and chip supper. Inspired by Henry VIII's ingenious chefs, Heston makes fake fish skin from truffle, madeira gel and sea urchin to sit on top of a piece of battered turbot. As a salute to one of Queen Victoria's favourite fish dishes, he creates a giant fake fish eyeball cocktail. After learning about the humble roots of the chip shop, he attempts to blend an entire chippie menu, batter the results and create the chip shop experience in just one bite. And as if that wasn't enough, he throws in some extras: edible rock pools and mushy pea ice-cream