1 00:00:03,560 --> 00:00:07,160 Hot soup on a cold day, you can't beat it. 2 00:00:10,840 --> 00:00:15,160 It's like a cuddle in a cup. 3 00:00:17,640 --> 00:00:20,240 No wonder we get through more than 600 million bowls of it each year. 4 00:00:24,320 --> 00:00:26,320 5 00:00:30,040 --> 00:00:33,280 Stick all that in tins and it would fill 6 00:00:36,800 --> 00:00:39,480 more than 10,000 of these lorries. 7 00:00:42,960 --> 00:00:46,840 And to see how it's done, 8 00:00:49,600 --> 00:00:51,840 I've come to this soup-er sized factory. 9 00:00:56,200 --> 00:00:57,600 10 00:00:59,800 --> 00:01:02,680 What we're doing at this point is checking that the can... Whoa! Whoa! 11 00:01:04,480 --> 00:01:08,800 I'm Gregg Wallace. 12 00:01:12,400 --> 00:01:15,640 Everything about this is just breakneck speed. 13 00:01:19,760 --> 00:01:21,280 Tonight, I'm following the un-pea-lievable production... 14 00:01:25,120 --> 00:01:27,840 It looks like a load of glowing red molten lava. 15 00:01:31,560 --> 00:01:34,080 ..of this family favourite. 16 00:01:36,760 --> 00:01:44,760 There shouldn't be that much engineering in a tin of soup. 17 00:02:03,840 --> 00:02:06,480 I'm Cherry Healey. 18 00:02:10,680 --> 00:02:14,360 Ooh. There we go. 19 00:02:19,840 --> 00:02:22,480 I'll be discovering the hunger-busting secrets 20 00:02:25,720 --> 00:02:27,520 behind this simple meal, 21 00:02:31,800 --> 00:02:37,640 and heading into the salty stronghold of seasoning. 22 00:02:41,800 --> 00:02:44,400 It looks like a winter wonderland. 23 00:02:46,800 --> 00:02:48,120 Historian Ruth Goodman... RUTH LAUGHS 24 00:02:52,320 --> 00:02:55,680 ..dishes up the surprising origins of this one-bowl wonder. 25 00:02:59,400 --> 00:03:03,920 That's an exotic flavour, isn't it? 26 00:03:08,360 --> 00:03:09,440 Exotic. That's precisely the word I was looking for. 27 00:03:11,640 --> 00:03:16,920 28 00:03:18,680 --> 00:03:21,200 Over the next 24 hours, this factory will produce 29 00:03:23,880 --> 00:03:26,200 two million tins of soup. 30 00:03:28,440 --> 00:03:31,360 Welcome to Inside The Factory. 31 00:03:34,440 --> 00:03:38,920 32 00:03:41,520 --> 00:03:44,920 This is the Heinz factory on the outskirts of Wigan. 33 00:03:49,160 --> 00:03:53,000 The team here on this 54-acre site 34 00:03:54,440 --> 00:03:58,680 produce more than one billion tins of food every year. 35 00:04:00,640 --> 00:04:02,680 36 00:04:05,240 --> 00:04:07,160 That includes baked beans, spaghetti hoops and macaroni cheese, 37 00:04:09,840 --> 00:04:12,640 along with 59 different varieties of soup 38 00:04:18,000 --> 00:04:21,440 from big and beefy to carrot and coriander. 39 00:04:22,880 --> 00:04:25,520 40 00:04:27,840 --> 00:04:30,680 Today, we're following production of their classic vegetable soup 41 00:04:33,480 --> 00:04:36,720 in 400 gram tins - each one contains tomatoes, carrots, potatoes, 42 00:04:39,400 --> 00:04:40,960 beans, pasta, onions, swedes and peas. 43 00:04:43,960 --> 00:04:45,800 The peas arrive here frozen but, of course, 44 00:04:48,880 --> 00:04:52,440 they don't start out that way. 45 00:04:55,080 --> 00:04:58,840 46 00:05:01,520 --> 00:05:03,360 I'm heading two hours east to the Vale of York. 47 00:05:05,720 --> 00:05:08,440 Here, one farm devotes 77 square miles 48 00:05:10,040 --> 00:05:12,520 to growing this vibrant green crop. 49 00:05:16,360 --> 00:05:20,680 Hartley's produce 1,000 tonnes of peas a year for our soup. 50 00:05:25,280 --> 00:05:28,880 There are 4.4 million plants in this field alone. 51 00:05:31,280 --> 00:05:35,640 52 00:05:38,840 --> 00:05:42,200 So harvest time from June to August 53 00:05:44,360 --> 00:05:49,040 is especially busy for pea operations manager Paul Saxon. 54 00:05:53,080 --> 00:05:55,680 Paul... Morning, Gregg. 55 00:05:58,960 --> 00:06:03,000 Pleasure to be out here, mate. A bit of fresh air. Yeah. 56 00:06:05,280 --> 00:06:07,480 So, what makes the perfect pea for a tin of soup? 57 00:06:12,480 --> 00:06:16,000 Well, you want a standard garden pea 58 00:06:17,000 --> 00:06:18,880 and it needs to be quite mature, a little bit firm, 59 00:06:22,360 --> 00:06:24,680 which then helps when it goes through the production lines 60 00:06:28,920 --> 00:06:31,160 and through into the cans. 61 00:06:35,000 --> 00:06:37,800 Peas are actually the seeds of the plants, or vines. 62 00:06:42,880 --> 00:06:46,400 These are so crunchy and sweet, they're lovely. 63 00:06:49,600 --> 00:06:51,280 When ripe, they only stay in pea-k condition 64 00:06:53,520 --> 00:06:54,880 for two days before they start to go tough and starchy. 65 00:06:57,440 --> 00:06:59,680 So Paul has to be quick to bring in the crop. 66 00:07:01,120 --> 00:07:04,560 I used to grow peas. 67 00:07:08,240 --> 00:07:10,360 If you can't get these on your plate within 24 hours, don't bother... 68 00:07:15,000 --> 00:07:17,200 Yeah. ..which is why you freeze them. That's right. 69 00:07:20,600 --> 00:07:22,320 These have got to go from the field 70 00:07:24,680 --> 00:07:25,680 to the factory in under 150 minutes. 71 00:07:29,600 --> 00:07:34,800 You've got to do it in two and a half hours! 72 00:07:37,160 --> 00:07:39,840 We certainly have. Does that keeps you awake at night? 73 00:07:43,600 --> 00:07:46,280 It just gives me a few headaches now and again, yeah. 74 00:07:50,280 --> 00:07:54,000 75 00:07:56,080 --> 00:07:57,760 Paul's harvesting team works around the clock 76 00:08:02,960 --> 00:08:06,280 whatever the weather. 77 00:08:12,000 --> 00:08:14,040 Oh, that's... Back up. 78 00:08:18,680 --> 00:08:20,640 Back up. That is a monster, isn't it? 79 00:08:24,200 --> 00:08:26,000 These 24-tonne state-of-the-art giants 80 00:08:28,120 --> 00:08:31,760 are called pea viners. 81 00:08:35,560 --> 00:08:39,280 They might move slowly but only take around an hour 82 00:08:41,440 --> 00:08:46,240 to pick this 11-acre field. 83 00:08:50,200 --> 00:08:52,240 84 00:08:54,240 --> 00:08:57,760 This seems too big for a delicate thing like a pea. 85 00:09:00,960 --> 00:09:03,640 How does this work? 86 00:09:05,720 --> 00:09:09,160 So, what we have at the front here, it's like a giant comb. 87 00:09:11,000 --> 00:09:14,120 The fingers rotate and strip 95% of the vine up on to a conveyor, 88 00:09:16,480 --> 00:09:18,360 which takes it up into the back of the machine. 89 00:09:22,000 --> 00:09:24,160 Giant comb! Basically, it's just like vigorously brushing the hair 90 00:09:26,680 --> 00:09:30,120 of the field. That is not what I expected at all. 91 00:09:31,320 --> 00:09:35,320 Nice piece of kit. 92 00:09:38,040 --> 00:09:40,440 Very nice piece of kit. 93 00:09:41,760 --> 00:09:44,800 Come on, Gregg. Let's go for a spin. 94 00:09:48,920 --> 00:09:53,080 95 00:09:56,600 --> 00:09:58,560 Space Age, isn't it? 96 00:10:00,080 --> 00:10:01,840 Paul drops the giant comb into position. 97 00:10:03,960 --> 00:10:08,480 The pea plants are scooped up and production begins. 98 00:10:11,040 --> 00:10:14,200 BEEPING 99 00:10:15,600 --> 00:10:18,240 Is this the way you always do it? All the harvesters in a row? Yeah. 100 00:10:21,120 --> 00:10:23,880 To me, it looks like you're formation harvesting. 101 00:10:26,040 --> 00:10:27,280 You are the farming equivalent of the Red Arrows. 102 00:10:30,600 --> 00:10:34,640 103 00:10:37,040 --> 00:10:40,520 As each pea viner swoops over the ground, 104 00:10:44,480 --> 00:10:47,000 its comb claws in the plants 105 00:10:48,920 --> 00:10:51,800 and breaks off the peapods, which are sent into a revolving drum. 106 00:10:53,400 --> 00:10:56,040 Inside there, soft blades like spatulas knock the pods open 107 00:10:59,280 --> 00:11:02,320 and release the peas. 108 00:11:06,120 --> 00:11:08,640 Ah! Those are now the peas entering the hopper. 109 00:11:11,480 --> 00:11:16,280 The stalks, pods and leaves are dropped to the ground. 110 00:11:19,680 --> 00:11:24,200 How much weight in there once that hopper's full? 111 00:11:26,400 --> 00:11:29,040 It holds between two and three tonnes. 112 00:11:30,520 --> 00:11:32,720 Over 24 hours, each harvester collects 60 tonnes - 113 00:11:36,400 --> 00:11:38,520 around 85 million individual peas. 114 00:11:40,520 --> 00:11:45,560 115 00:11:48,240 --> 00:11:50,240 It's all about speedy peas, 116 00:11:53,440 --> 00:12:01,200 getting them into the trailer and away as quick as possible. 117 00:12:04,960 --> 00:12:07,000 Here he is. Now we lower the hopper. 118 00:12:09,760 --> 00:12:13,880 Agh. It's like a little drawbridge. 119 00:12:17,440 --> 00:12:20,480 Wow! Look at the speed. 120 00:12:22,760 --> 00:12:24,720 GREGG LAUGHS Look at that! 121 00:12:27,760 --> 00:12:30,480 They are flying off of there. 122 00:12:32,600 --> 00:12:34,520 123 00:12:37,440 --> 00:12:41,800 Brilliant. That didn't take long. 124 00:12:44,440 --> 00:12:46,080 Everything about this is just breakneck speed. 125 00:12:51,040 --> 00:12:53,120 But it's got to be, hasn't it? It certainly has. 126 00:12:55,440 --> 00:12:59,040 It's got to be. The clock is ticking. It's all about time. 127 00:13:01,360 --> 00:13:03,400 128 00:13:07,560 --> 00:13:12,280 Paul, thank you. That's been an education. 129 00:13:15,160 --> 00:13:19,200 It really has. Thank you, sir. 130 00:13:21,680 --> 00:13:24,080 131 00:13:27,120 --> 00:13:28,640 Just 20 minutes after being picked, ten tonnes of peas 132 00:13:31,080 --> 00:13:33,640 cascade into a lorry ready to go off for freezing. 133 00:13:36,360 --> 00:13:39,280 134 00:13:41,440 --> 00:13:44,480 In Britain, it's believed we were eating these a-pea-ling vegetables 135 00:13:48,320 --> 00:13:51,840 even before the Romans came. 136 00:13:53,320 --> 00:13:56,000 But when did our love affair with soup begin? 137 00:14:00,760 --> 00:14:06,560 138 00:14:09,680 --> 00:14:10,680 Ruth investigates. 139 00:14:12,120 --> 00:14:15,320 140 00:14:17,960 --> 00:14:20,800 People around the world have been boiling liquidy concoctions 141 00:14:23,960 --> 00:14:25,920 over flames since as far back as 13000 BC. 142 00:14:27,720 --> 00:14:30,800 But 500 years ago, people in England 143 00:14:32,480 --> 00:14:35,560 were eating something more like this. 144 00:14:37,360 --> 00:14:39,560 A sort of broth of meat or fish, packed full of vegetables 145 00:14:42,840 --> 00:14:45,880 and thickened with grain or pulses. 146 00:14:47,800 --> 00:14:49,800 And they called it pottage. 147 00:14:51,280 --> 00:14:54,520 The word "pottage" came from old French and simply meant 148 00:14:58,400 --> 00:15:01,520 something in a pot. 149 00:15:04,080 --> 00:15:05,960 There was no recipe as such. 150 00:15:09,600 --> 00:15:12,160 You just tossed whatever ingredients you had to hand into a cauldron. 151 00:15:13,720 --> 00:15:16,560 I mean, it certainly looks similar to soup, 152 00:15:19,000 --> 00:15:22,480 but when exactly did it stop being called pottage and become soup? 153 00:15:26,720 --> 00:15:28,560 154 00:15:31,360 --> 00:15:33,640 To find out, I'm in Sussex at the grand ruins of Cowdray House... 155 00:15:36,200 --> 00:15:40,480 156 00:15:46,440 --> 00:15:49,360 ..where food historian Glyn Hughes is working on some clues 157 00:15:51,640 --> 00:15:54,360 to this soupy mystery. 158 00:15:56,960 --> 00:15:58,800 Glyn... GLYN LAUGHS 159 00:16:01,360 --> 00:16:04,480 Nice to see you again. Hello, Ruth. Marvellous to see you. 160 00:16:08,160 --> 00:16:12,960 So, when exactly does pottage change into soup? 161 00:16:15,240 --> 00:16:16,920 Interestingly, we can trace the origin of soup to the 17th century 162 00:16:20,760 --> 00:16:22,200 and, particularly in England, to this man, Robert May, 163 00:16:26,120 --> 00:16:29,040 who was a master cook. 164 00:16:33,640 --> 00:16:37,080 Robert May trained in Paris before working in noble English households. 165 00:16:39,440 --> 00:16:43,120 This is his kitchen in Cowdray House, which astonishingly... 166 00:16:47,160 --> 00:16:48,720 Is still here. ..is still here. 167 00:16:53,360 --> 00:16:57,160 And he wrote this wonderful, wonderful book, 168 00:16:59,080 --> 00:17:01,640 The Accomplished Cook, published in 1660 169 00:17:03,320 --> 00:17:06,280 with dozens of recipes for soup. 170 00:17:08,520 --> 00:17:11,440 It's the first time we've actually got it written down... 171 00:17:13,920 --> 00:17:16,040 As to what a soup is. Actually what a soup is. 172 00:17:18,880 --> 00:17:20,960 And it's spelt S-O-O-P - soup. 173 00:17:24,360 --> 00:17:28,320 And there's one in particular. 174 00:17:30,720 --> 00:17:32,560 A soup or buttered meats of spinach. We've got to try this. 175 00:17:37,120 --> 00:17:39,040 This just sounds so interesting. Yes, we have. 176 00:17:41,920 --> 00:17:44,080 177 00:17:46,040 --> 00:17:47,360 We take fine young spinach and give it a warm or two. Warm or two. 178 00:17:49,800 --> 00:17:52,840 Wilt down the spinach, basically. 179 00:17:55,480 --> 00:17:58,520 So, we're putting in "some." Yeah. 180 00:18:01,000 --> 00:18:04,720 Well, that looks like "some" spinach. It looks like "some" spinach to me. 181 00:18:07,040 --> 00:18:09,800 182 00:18:13,560 --> 00:18:16,200 Hundreds of years ago, cookery books often didn't give quantities 183 00:18:18,360 --> 00:18:21,120 or a lot of detail. 184 00:18:23,360 --> 00:18:27,240 We have to mince it small. 185 00:18:30,240 --> 00:18:32,400 186 00:18:33,800 --> 00:18:35,720 Mince it small. Mince it small. 187 00:18:36,960 --> 00:18:39,720 Now we want some sliced dates. 188 00:18:42,560 --> 00:18:44,440 They were expensive, so I think that must be plenty. 189 00:18:48,680 --> 00:18:52,480 Next is some butter. Some... A knob of butter, perhaps? 190 00:18:56,200 --> 00:18:59,240 I would have said a knob and a half? 191 00:19:01,720 --> 00:19:04,480 RUTH LAUGHS 192 00:19:06,040 --> 00:19:09,120 And so we want some white wine. 193 00:19:10,880 --> 00:19:14,480 Oh, good stuff. 194 00:19:18,160 --> 00:19:20,360 195 00:19:22,360 --> 00:19:26,280 You reckon more? Of course I reckon more. 196 00:19:30,040 --> 00:19:31,400 We also add cinnamon and currants. 197 00:19:34,960 --> 00:19:37,560 Special, costly ingredients like these meant this recipe 198 00:19:40,320 --> 00:19:43,360 would only have been for the upper classes. 199 00:19:46,000 --> 00:19:49,440 And some sugar. I think we ought 200 00:19:51,760 --> 00:19:54,240 to treat this like a spice, shouldn't we? Yes, absolutely. 201 00:19:55,920 --> 00:19:59,880 So one pinch of sugar. 202 00:20:03,160 --> 00:20:06,400 And you've now got to stew them well together. 203 00:20:08,720 --> 00:20:10,560 In it goes. 204 00:20:13,720 --> 00:20:15,640 205 00:20:18,080 --> 00:20:20,840 After five minutes simmering, this slightly sweet and fruity mixture 206 00:20:25,000 --> 00:20:26,720 doesn't look much like a modern soup. 207 00:20:28,880 --> 00:20:31,200 208 00:20:33,760 --> 00:20:37,040 And the recipe has another unusual aspect. 209 00:20:39,440 --> 00:20:43,160 So, I noticed it said, "Serve it upon sippets." 210 00:20:45,480 --> 00:20:49,560 Yes, it said, "Serve it upon sippets, finely carved," 211 00:20:51,360 --> 00:20:54,080 which is decorated pieces of bread. 212 00:20:56,760 --> 00:21:01,040 They get mentioned in English cookery books from the Middle Ages, 213 00:21:05,040 --> 00:21:07,040 right up until Victorian times. 214 00:21:09,200 --> 00:21:13,080 Why don't we do this any more? Right. 215 00:21:16,520 --> 00:21:22,480 A bit of that on there. This is certainly not what we would call 216 00:21:25,680 --> 00:21:29,600 soup these days, is it? It's not, is it? 217 00:21:33,400 --> 00:21:38,320 218 00:21:41,480 --> 00:21:43,760 That's an exotic flavour, isn't it? Exotic. 219 00:21:46,720 --> 00:21:48,160 That's precisely the word I was looking for. 220 00:21:52,480 --> 00:21:56,960 You don't like it, do you? Um... No. No. 221 00:21:59,680 --> 00:22:03,360 It's rather strange, soggy spinach. 222 00:22:05,800 --> 00:22:07,720 The earlier pottage is much closer to what we know as soup. 223 00:22:10,120 --> 00:22:12,360 I think what's probably happened is the word starts off 224 00:22:14,320 --> 00:22:17,640 in the aristocratic houses first and then people go, 225 00:22:21,480 --> 00:22:24,360 "Ooh, that's a bit posh, that, 226 00:22:26,040 --> 00:22:28,080 "we'll start using that name for our stuff." 227 00:22:30,360 --> 00:22:33,880 Just like we've stopped calling egg pie, "egg pie." 228 00:22:35,520 --> 00:22:38,160 And started calling it quiche. Exactly. 229 00:22:43,640 --> 00:22:45,840 So I think that's the same thing that happened here. 230 00:22:49,280 --> 00:22:50,640 The word "soup" has come to cover many of the older pottages. 231 00:22:54,360 --> 00:22:57,000 So it's a renaming in a way. I think so, yeah. 232 00:22:59,720 --> 00:23:02,240 Yeah, that sounds very reasonable. 233 00:23:04,960 --> 00:23:06,080 Here's to... Here's to soup. Here's to soup. Yeah. Absolutely. 234 00:23:07,680 --> 00:23:10,240 235 00:23:13,680 --> 00:23:15,880 In Yorkshire, we're making 21st-century soup. 236 00:23:19,080 --> 00:23:21,720 And our ten-tonne pile of peas 237 00:23:24,800 --> 00:23:28,760 is racing to this processing plant. 238 00:23:33,440 --> 00:23:36,520 They've been freezing veg here for nearly 40 years. 239 00:23:39,000 --> 00:23:40,480 This is the 13th load of the day and it's being guided in 240 00:23:43,600 --> 00:23:46,120 by pea processing manager Sam Madden. 241 00:23:47,760 --> 00:23:49,840 Nice to meet you, Gregg. 242 00:23:52,320 --> 00:23:54,360 How often do you get a load come in? 243 00:23:57,640 --> 00:24:00,040 Every hour. No way! Yeah. 244 00:24:03,120 --> 00:24:04,920 There's not that many peas in the world! There is in Yorkshire. 245 00:24:06,840 --> 00:24:08,600 But how do we unload 'em? Cos that's a delicate load. 246 00:24:12,120 --> 00:24:14,040 We just do it like this. 247 00:24:15,400 --> 00:24:17,520 248 00:24:20,120 --> 00:24:23,600 Whoa! That is coming out a lot faster than I thought. 249 00:24:26,320 --> 00:24:29,320 They unload five tonnes at a time. 250 00:24:34,080 --> 00:24:36,160 251 00:24:39,120 --> 00:24:42,360 A big green avalanche of seven million peas. 252 00:24:44,200 --> 00:24:47,080 I can't believe you just tip them out. 253 00:24:51,720 --> 00:24:54,480 Yeah, just tip them out straight away. 254 00:24:56,040 --> 00:25:00,280 Two minutes later, and they're all on their way to join the party 255 00:25:05,160 --> 00:25:08,960 inside the processing plant. 256 00:25:14,120 --> 00:25:17,480 But first, they need washing, 257 00:25:20,000 --> 00:25:22,000 and then sorting inside a kind of wind machine. 258 00:25:24,720 --> 00:25:25,800 Mate, I'm getting smothered in peas. It's raining peas. 259 00:25:28,120 --> 00:25:29,880 This is flowing air into this chamber 260 00:25:34,120 --> 00:25:38,240 to separate the bits of broken peas away from the full peas. 261 00:25:41,480 --> 00:25:45,760 So, the broken peas come to the sides here 262 00:25:48,320 --> 00:25:50,280 and then the peas fall down here. 263 00:25:53,360 --> 00:25:56,040 As you can see, we've got bits of still full pods 264 00:25:58,760 --> 00:26:00,200 that are coming from the field. 265 00:26:03,120 --> 00:26:05,280 So we have grids, which the peas will fall through 266 00:26:07,040 --> 00:26:08,680 and the pods will continue all the way out to the end, 267 00:26:10,440 --> 00:26:14,840 and come out the other side. 268 00:26:19,080 --> 00:26:23,560 Oh, they've gone down the back of my neck! 269 00:26:25,720 --> 00:26:30,880 270 00:26:32,400 --> 00:26:35,520 An hour and 42 minutes since they were harvested, 271 00:26:36,960 --> 00:26:40,320 these millions of little fellas begin their adventure. 272 00:26:43,360 --> 00:26:46,200 It's like a pea water park. 273 00:26:49,320 --> 00:26:51,800 274 00:26:54,960 --> 00:26:57,280 They shoot down a flume, 275 00:27:01,440 --> 00:27:05,520 whoosh through a tunnel, and ride down some rapids. 276 00:27:08,840 --> 00:27:12,000 Then cameras inspect them and disqualify any bad'uns. 277 00:27:15,840 --> 00:27:17,120 Only the best are sent on for processing. 278 00:27:22,480 --> 00:27:25,360 279 00:27:27,400 --> 00:27:30,800 This is where we blanch the peas. 280 00:27:34,240 --> 00:27:37,560 They're not going to get frozen straight away? No, not yet. 281 00:27:40,680 --> 00:27:43,040 First, they're blanched with steam. 282 00:27:44,440 --> 00:27:47,560 Then they're sprayed with near boiling water. 283 00:27:50,760 --> 00:27:54,800 Now, if I blanch something at home, like a vegetable, like a carrot, 284 00:27:56,680 --> 00:28:00,920 quickly in and out of hot water... 285 00:28:03,480 --> 00:28:06,680 Yeah. ..just to soften it before I roast it. 286 00:28:09,960 --> 00:28:12,520 But why do YOU blanch peas? 287 00:28:15,880 --> 00:28:17,040 We're doing the same process, but we're doing it 288 00:28:21,600 --> 00:28:24,680 to denature an enzyme - stopping it from working. 289 00:28:27,400 --> 00:28:30,240 Deactivating. Deactivating it. 290 00:28:33,400 --> 00:28:36,200 What is the enzyme? It's copper oxidate. 291 00:28:38,920 --> 00:28:41,480 This enzyme will still degrade the peas, even whilst they're frozen. 292 00:28:44,440 --> 00:28:46,480 I've always thought that once we freeze something, 293 00:28:48,640 --> 00:28:50,520 it's going to stay in that same state. 294 00:28:52,440 --> 00:28:56,000 No. Incredible. 295 00:28:58,600 --> 00:29:01,280 296 00:29:03,080 --> 00:29:04,480 Left alone, the frozen peas would last eight weeks. 297 00:29:06,520 --> 00:29:09,720 Deactivating that enzyme will lock-in their colour and nutrients 298 00:29:12,680 --> 00:29:13,800 for 18 months. I love peas. 299 00:29:17,960 --> 00:29:20,400 You could say I'm a bit of a pea nut. A peanut! 300 00:29:23,760 --> 00:29:28,560 HE LAUGHS 301 00:29:30,000 --> 00:29:35,720 302 00:29:39,160 --> 00:29:42,240 Now, blanched peas, right? Yeah, that's correct. 303 00:29:44,800 --> 00:29:46,720 Ooh, they're cool. Absolutely. It will be cold. Yeah. 304 00:29:48,680 --> 00:29:51,200 And that's to stop them cooking. 305 00:29:54,800 --> 00:29:56,480 Yes. They're softer. Yeah. 306 00:29:59,320 --> 00:30:03,560 But the taste is virtually the same. Well, it is the same. 307 00:30:04,720 --> 00:30:08,120 Exactly. Are they now ready for freezing? 308 00:30:10,040 --> 00:30:12,560 Absolutely. The peas are now being transported up 309 00:30:15,400 --> 00:30:19,440 where they'll be frozen. I almost feel sorry for them. Yeah. 310 00:30:22,280 --> 00:30:24,120 311 00:30:26,920 --> 00:30:29,360 It takes eight minutes for the peas 312 00:30:34,400 --> 00:30:36,760 to travel through the 12-metre blast freezer. 313 00:30:38,240 --> 00:30:41,080 314 00:30:44,320 --> 00:30:46,640 Well, that's cold. How cold is that? 315 00:30:48,320 --> 00:30:52,320 That's minus 35. They're bouncing up and down. 316 00:30:54,160 --> 00:30:56,200 Mind you, if I was in there, I think I'd bounce up and down. Yeah. 317 00:30:58,600 --> 00:31:02,440 So, basically, we have bouncing sides that will lift the peas up 318 00:31:05,880 --> 00:31:09,680 into the air, so that the cold air can get all the way 319 00:31:12,360 --> 00:31:15,440 round the peas to make sure they're frozen to the core. 320 00:31:19,240 --> 00:31:21,840 How many peas going through there? 321 00:31:25,080 --> 00:31:28,520 It's five tonnes per hour going through. 322 00:31:30,800 --> 00:31:36,560 Incredible. Pretty cool, hey? 323 00:31:39,880 --> 00:31:42,760 GREGG LAUGHS 324 00:31:46,640 --> 00:31:50,200 The fully frozen peas are ready for packing. 325 00:31:54,240 --> 00:31:55,880 They shuffle down into drop pans and when the weight hits ten kilos, 326 00:31:58,640 --> 00:32:02,680 they're poured into plastic bags. 327 00:32:06,560 --> 00:32:09,440 328 00:32:11,440 --> 00:32:15,800 These packs of peas are a bit bigger than the ones I buy for my dinner. 329 00:32:17,920 --> 00:32:20,480 330 00:32:24,400 --> 00:32:26,760 Stan, thank you very much for showing. Thank you. Thank you. 331 00:32:28,800 --> 00:32:31,200 332 00:32:33,640 --> 00:32:34,840 Well, that's one of the six veg for our soup sorted. 333 00:32:37,800 --> 00:32:40,120 Peas are more delicate than lots of other fruit and veg, 334 00:32:44,080 --> 00:32:48,680 which can be stored fresh for longer. 335 00:32:52,240 --> 00:32:55,000 But which is better when it comes to keeping in nutrients - 336 00:32:57,960 --> 00:33:02,240 is it frozen or fresh? 337 00:33:04,360 --> 00:33:07,040 Cherry's at Chester Food Market 338 00:33:10,120 --> 00:33:13,480 to meet nutritional biochemist Dr Sohail Mushtaq. 339 00:33:15,320 --> 00:33:17,840 Hi, Sohail. Hi, Cherry. Nice to meet you. 340 00:33:20,440 --> 00:33:23,600 I've always thought fresh is best. 341 00:33:26,160 --> 00:33:28,120 If you want all of the nutrients, go fresh. 342 00:33:30,000 --> 00:33:31,160 It's not that simple, Cherry. 343 00:33:35,640 --> 00:33:40,600 If you're talking fresh, as in picked from your allotment 344 00:33:44,000 --> 00:33:45,600 or your garden, then fresh is definitely your best. 345 00:33:49,600 --> 00:33:51,600 But supermarket fresh is something entirely different, 346 00:33:55,120 --> 00:33:58,480 because they harvest their vegetables, 347 00:34:06,160 --> 00:34:10,960 then they'll end up in transit and in the warehouse. 348 00:34:14,640 --> 00:34:15,880 And all of this time, they're losing 349 00:34:21,720 --> 00:34:24,240 some of that nutrient content. 350 00:34:26,840 --> 00:34:32,200 To get the numbers on those nutrients, Sohail's brought me 351 00:34:36,320 --> 00:34:40,840 to the University of Chester. 352 00:34:44,560 --> 00:34:47,200 Oh, look. Lovely. 353 00:34:50,200 --> 00:34:52,920 354 00:34:54,840 --> 00:34:57,040 Peas. Sprouts. Carrots. 355 00:35:00,360 --> 00:35:03,840 356 00:35:06,920 --> 00:35:08,200 How would you compare the nutritional properties 357 00:35:12,480 --> 00:35:15,720 between fresh and frozen? 358 00:35:18,640 --> 00:35:20,040 So, we're going to look at the vitamin C content. 359 00:35:22,240 --> 00:35:25,080 It's a very important vitamin. 360 00:35:27,400 --> 00:35:29,200 It supports our immune system and keeps us healthy. 361 00:35:33,240 --> 00:35:35,360 It's a very good indicator of overall nutritional content. 362 00:35:36,360 --> 00:35:38,920 So if there's a loss in vitamin C, there's generally a loss 363 00:35:40,520 --> 00:35:42,960 in all the other nutrients. Exactly. So, grab some sprouts. Ooh. 364 00:35:44,640 --> 00:35:47,720 I'll grab some peas and we'll go and do the analysis. 365 00:35:49,920 --> 00:35:53,840 Let's do some science. 366 00:35:56,760 --> 00:36:01,520 Oh! There we go. 367 00:36:03,560 --> 00:36:06,800 Helping us prepare the samples... 368 00:36:08,320 --> 00:36:15,040 Mash, mash, mash. ..is food scientist Stuart Crofts. 369 00:36:17,440 --> 00:36:19,440 370 00:36:21,320 --> 00:36:23,760 It's definitely whizzing around. 371 00:36:25,200 --> 00:36:28,080 A centrifuge removes the solids and leaves 372 00:36:31,720 --> 00:36:33,080 just the liquid fruit and veg. 373 00:36:36,560 --> 00:36:38,960 We've put a sample of each one into a chromatography machine, 374 00:36:40,920 --> 00:36:43,000 which separates out the vitamin C. 375 00:36:44,840 --> 00:36:47,280 So, we've got all our samples. 376 00:36:49,080 --> 00:36:51,480 The Brussels sprouts, the peas, 377 00:36:54,480 --> 00:36:56,800 the carrots, the raspberries, the onions. 378 00:36:58,040 --> 00:37:00,880 We'll put it in here. Exactly. 379 00:37:05,120 --> 00:37:07,680 That's going to come through here 380 00:37:09,320 --> 00:37:13,360 into what we call a spectrophotometer, and that shines 381 00:37:16,760 --> 00:37:19,680 different wavelengths of light into the sample. 382 00:37:22,080 --> 00:37:24,200 383 00:37:27,600 --> 00:37:30,680 So, it's going to tell us which has more vitamin C... Yeah. 384 00:37:33,040 --> 00:37:37,120 ..the frozen sample or the fresh sample. Exactly. 385 00:37:39,200 --> 00:37:42,200 386 00:37:47,000 --> 00:37:48,880 So, the results are in. We'll start with carrots. 387 00:37:51,760 --> 00:37:53,440 Oh. There's not very much in it between the fresh 388 00:37:55,480 --> 00:37:58,720 and the frozen, pretty much of a muchness here. 389 00:38:01,520 --> 00:38:03,760 On to the next one. Onions. 390 00:38:05,400 --> 00:38:08,040 The frozen's almost double the amount of vitamin C 391 00:38:10,880 --> 00:38:13,640 than the fresh. Oh, that's so interesting. 392 00:38:16,240 --> 00:38:20,680 I really thought that it would be the same. 393 00:38:25,640 --> 00:38:27,680 And for peas, the vitamin difference is even greater. 394 00:38:30,800 --> 00:38:33,520 Whoa. Frozen is a winner. 395 00:38:35,360 --> 00:38:37,680 Look at that! Absolutely. 396 00:38:40,480 --> 00:38:45,760 Almost six times more vitamin C than the fresh variety. 397 00:38:49,280 --> 00:38:51,920 The producers must be very peas-ed with that result. 398 00:38:56,720 --> 00:38:58,480 399 00:39:03,720 --> 00:39:06,720 And these frozen sprouts do better still - about eight times 400 00:39:09,600 --> 00:39:11,000 the vitamin level of the fresh. 401 00:39:14,680 --> 00:39:18,640 I had no idea that there was this much difference. 402 00:39:21,560 --> 00:39:25,280 The fresh version in this case came from South Africa. 403 00:39:28,320 --> 00:39:31,280 So there's a long transit time and they're possibly losing 404 00:39:32,640 --> 00:39:36,840 some of their nutrient content in the journey, whereas the frozen 405 00:39:38,720 --> 00:39:40,840 were probably frozen fairly soon after harvesting 406 00:39:44,440 --> 00:39:47,040 and therefore locking in the nutrients. 407 00:39:50,680 --> 00:39:52,120 408 00:39:55,880 --> 00:39:59,160 So far, our results show vegetables that degrade quickly, 409 00:40:01,400 --> 00:40:02,800 or take a long time to get from field to supermarket, 410 00:40:05,600 --> 00:40:06,960 hit better nutritional figures when frozen. 411 00:40:10,680 --> 00:40:12,280 What's next? Raspberries. 412 00:40:14,480 --> 00:40:18,440 Oh, the tables have turned. 413 00:40:21,960 --> 00:40:26,600 Fresh has got double the amount that frozen has. 414 00:40:29,240 --> 00:40:32,000 Fresh for the win. 415 00:40:36,280 --> 00:40:41,240 These results are for summer raspberries, 416 00:40:45,560 --> 00:40:48,320 but when they tested them bought in winter, they found 417 00:40:51,840 --> 00:40:53,840 the opposite, with frozen easily beating fresh. 418 00:40:56,640 --> 00:40:58,160 Why are the results so different? 419 00:41:02,600 --> 00:41:04,760 I think the answer to that is seasonality. 420 00:41:06,520 --> 00:41:08,720 The raspberries in the summer, they're in season, 421 00:41:11,880 --> 00:41:13,760 and they get to the supermarket fairly quickly, 422 00:41:17,720 --> 00:41:20,200 and in the winter, when they're not in season, 423 00:41:22,880 --> 00:41:27,080 they're probably imported from other countries. 424 00:41:30,480 --> 00:41:32,880 So, if you want your raspberries to have that full nutritional punch, 425 00:41:35,160 --> 00:41:37,240 you want to eat them in the summer. Exactly. 426 00:41:41,160 --> 00:41:43,160 But, out of season, maybe go for frozen. Absolutely. 427 00:41:45,560 --> 00:41:48,200 428 00:41:49,960 --> 00:41:52,720 Whichever way wins the vitamin test, 429 00:41:55,080 --> 00:42:00,160 all fruit and veg are good for our health. 430 00:42:03,280 --> 00:42:07,880 But the less time fresh produce is stored, the better. 431 00:42:10,480 --> 00:42:11,960 I've always bought frozen fruit and veg for the convenience. 432 00:42:16,640 --> 00:42:18,240 I never thought that they would have 433 00:42:19,960 --> 00:42:22,680 the same nutritional levels as fresh. 434 00:42:25,480 --> 00:42:27,640 And when it comes to sprouts and peas, significantly higher. 435 00:42:30,200 --> 00:42:32,920 Winner, winner, frozen veg dinner. 436 00:42:35,840 --> 00:42:40,600 437 00:42:48,120 --> 00:42:51,480 Two hours north of where the peas were frozen 438 00:42:52,920 --> 00:42:56,280 is our monumental food factory near Wigan. 439 00:42:59,160 --> 00:43:02,880 It's nearly three times as big as Buckingham Palace. 440 00:43:05,880 --> 00:43:08,680 Well, it is one of the largest soup manufacturers in Europe. 441 00:43:10,720 --> 00:43:13,760 Three hours and 35 minutes into production, 442 00:43:15,600 --> 00:43:17,840 the frozen peas are heading into 443 00:43:20,920 --> 00:43:23,400 the 1,700 square metre open-plan kitchen. 444 00:43:26,000 --> 00:43:28,560 445 00:43:30,560 --> 00:43:35,680 Every can of soup starts off in the preparation area, 446 00:43:39,520 --> 00:43:43,400 where I'm meeting process co-ordinator Ian Waite. 447 00:43:45,040 --> 00:43:46,520 Ian... Hello, Gregg. All right, my friend. 448 00:43:48,560 --> 00:43:51,840 How many peas have you got on that pallet? About 900 kilos. 449 00:43:53,800 --> 00:43:54,960 Nearly a tonne of peas. Will they all go into soup? 450 00:43:56,600 --> 00:43:59,680 Yes. In vegetable soup today. 451 00:44:01,640 --> 00:44:05,400 And how many tins of soup would that make? 452 00:44:08,880 --> 00:44:13,080 About 64,000 tins. 453 00:44:16,120 --> 00:44:18,160 How big's my batch? How many tins? 454 00:44:22,200 --> 00:44:25,600 About 10,000 tins. Right. Come on. Come on. We've got work to do. 455 00:44:27,720 --> 00:44:29,960 456 00:44:32,320 --> 00:44:34,760 All these ingredients are going to go in this container. 457 00:44:37,520 --> 00:44:38,560 So, what's in here already? 458 00:44:42,880 --> 00:44:45,200 We've got fresh carrots. Right. 459 00:44:48,000 --> 00:44:52,360 If we can get stuff fresh from the supplier, we will, 460 00:44:54,840 --> 00:44:57,680 but, generally, this time of the year, what we can get supplied. 461 00:44:59,400 --> 00:45:01,680 So, what are we putting in there now? 462 00:45:04,240 --> 00:45:08,640 We're going to put six bags of frozen onions in. Go on. 463 00:45:10,840 --> 00:45:14,160 464 00:45:16,840 --> 00:45:18,480 I dropped a couple. 465 00:45:21,400 --> 00:45:23,240 I'm not bad at dicing onions, but 20 kilos? 466 00:45:27,120 --> 00:45:30,960 467 00:45:35,800 --> 00:45:39,000 That's five. One more, please. 468 00:45:41,280 --> 00:45:45,400 There's no real onion smell. No. With them being frozen, 469 00:45:49,880 --> 00:45:55,080 it tends to keep down the smell and they don't make you cry. 470 00:45:59,120 --> 00:46:03,600 I'm really pleased about that. Right, now what, chef? 471 00:46:05,720 --> 00:46:08,480 We need 14 bags of frozen peas. 472 00:46:11,120 --> 00:46:13,800 473 00:46:16,440 --> 00:46:18,160 This is hard work. 474 00:46:20,760 --> 00:46:24,000 My hands are freezing. Agh! 475 00:46:26,240 --> 00:46:30,120 GREGG LAUGHS 476 00:46:32,800 --> 00:46:37,560 Are you keeping count? 477 00:46:39,480 --> 00:46:43,560 I thought you was doing that. Yeah. One more. 478 00:46:45,200 --> 00:46:47,440 Now we've got the fresh swedes. How many swedes? 479 00:46:49,000 --> 00:46:52,000 Ten. Ten. That's like two and a half Abbas, isn't it? 480 00:46:54,480 --> 00:46:57,720 # Super trouper Beams are gonna blind me 481 00:47:03,680 --> 00:47:07,640 # But I won't feel blue... # 482 00:47:12,160 --> 00:47:13,280 A lot of vegetables there, Ian. 483 00:47:15,680 --> 00:47:20,800 We're going to sweat these all down, though, in a massive saucepan 484 00:47:24,720 --> 00:47:26,280 with a bit of butter. IAN LAUGHS 485 00:47:29,840 --> 00:47:32,920 We've still got the haricot beans to go in next. 486 00:47:36,280 --> 00:47:37,400 Agh. They're just naked baked beans. 487 00:47:40,320 --> 00:47:43,320 That's right, yes. 488 00:47:44,760 --> 00:47:48,360 Already been blanched. All right. How many in there? 489 00:47:49,560 --> 00:47:51,280 There's 41 kilos of haricot beans. 490 00:47:54,440 --> 00:47:58,000 # Like a super trouper... # 491 00:47:59,960 --> 00:48:01,320 The factory developed this soup recipe in 1930 492 00:48:02,920 --> 00:48:04,800 and it's barely changed since then. 493 00:48:09,120 --> 00:48:11,320 # Smiling, having fun... # 494 00:48:13,920 --> 00:48:17,840 So, what happens to this lot now? 495 00:48:20,320 --> 00:48:23,160 We're going to start cooking it. 496 00:48:25,280 --> 00:48:28,760 497 00:48:30,640 --> 00:48:34,720 We're following our nearly one tonne of chopped veg 498 00:48:37,880 --> 00:48:41,080 to the cooking area. 499 00:48:43,000 --> 00:48:46,040 500 00:48:47,720 --> 00:48:49,160 That's a fine looking thing. Isn't it? 501 00:48:51,840 --> 00:48:53,960 There's your five a day right there. 502 00:48:58,200 --> 00:49:00,680 This containerful is just for our batch of veggie soup - 503 00:49:03,320 --> 00:49:06,800 one of 70 they're making today. 504 00:49:08,640 --> 00:49:10,280 Shut that gate for me and press the close button. 505 00:49:13,640 --> 00:49:15,320 How dangerous are those peas if they have to be kept behind a cage? 506 00:49:16,320 --> 00:49:18,760 507 00:49:20,040 --> 00:49:21,400 Wahey, there it goes. 508 00:49:23,480 --> 00:49:25,600 509 00:49:26,880 --> 00:49:29,200 Where's that veg going now? 510 00:49:30,880 --> 00:49:32,160 Down a shoot to a big pressure cooker beneath our feet. 511 00:49:33,480 --> 00:49:35,800 It's 466 times bigger than the one I have at home. 512 00:49:38,840 --> 00:49:41,240 We're just softening it and pre-cooking it. 513 00:49:43,160 --> 00:49:44,240 So, how are you doing that? 514 00:49:47,080 --> 00:49:50,040 We do that with very hot water and a mixture of steam. 515 00:49:51,520 --> 00:49:54,920 Boiling up soup ingredients in a pressure cooker is a new one on me. 516 00:49:57,080 --> 00:50:00,280 I always saute, or brown the veg and then add liquid, 517 00:50:03,120 --> 00:50:04,680 but this is the most efficient way to cope with such large quantities. 518 00:50:09,720 --> 00:50:12,240 Is that it, then? No, we need another addition of veg, 519 00:50:15,040 --> 00:50:19,280 which is potatoes, and some pasta as well. 520 00:50:21,240 --> 00:50:24,600 Why do they go in last? 521 00:50:27,640 --> 00:50:30,720 If they went in too early, it would just turn into a mush. 522 00:50:31,880 --> 00:50:37,160 Well, come on, then. OK. 523 00:50:40,560 --> 00:50:45,880 There's people at home waiting for their soups. 524 00:50:49,360 --> 00:50:51,120 525 00:50:54,440 --> 00:50:56,280 The veg is in for 12 minutes before we add 350 kilos 526 00:50:58,760 --> 00:51:01,280 of dried pasta and diced potatoes. 527 00:51:04,240 --> 00:51:08,320 Then cornflour goes in to thicken the mix 528 00:51:09,840 --> 00:51:12,120 and four hours 37 minutes after we started production, 529 00:51:15,560 --> 00:51:19,320 the whole mix is pre-cooked. 530 00:51:23,040 --> 00:51:26,800 Here we've got most of a batch. 531 00:51:31,640 --> 00:51:34,960 Well, that's a lovely mix of veg. That's our garnish. 532 00:51:36,600 --> 00:51:39,880 You call this garnish? That's right. No, no, no, no, no. 533 00:51:41,720 --> 00:51:44,600 Mate, garnish is a wedge of lemon, 534 00:51:46,720 --> 00:51:49,160 or a sprig of parsley? 535 00:51:52,440 --> 00:51:55,600 That's the heart of your soup. 536 00:51:56,680 --> 00:51:58,320 Yeah, but that's what we call our garnish. 537 00:52:03,920 --> 00:52:08,680 But that is really, really thick. 538 00:52:13,480 --> 00:52:17,640 So that obviously doesn't go out like that. 539 00:52:20,600 --> 00:52:25,320 So what happens to that now? 540 00:52:28,800 --> 00:52:32,240 We've got to add the sauce to that. 541 00:52:34,480 --> 00:52:38,080 This is very, very different to making a vegetable soup at home. 542 00:52:40,280 --> 00:52:43,240 They're keeping their veggies separate from their stock or sauce, 543 00:52:45,440 --> 00:52:46,840 which naturally we're making in a special sauce-pan. 544 00:52:49,080 --> 00:52:50,880 One of eight they have in the kitchen. 545 00:52:54,360 --> 00:52:57,080 They're so big, they go all the way through to the floor below. 546 00:53:00,480 --> 00:53:03,600 So, what goes in it? 547 00:53:05,720 --> 00:53:07,360 These are our spices and extract. What are they? 548 00:53:09,360 --> 00:53:10,800 If I knew, I couldn't tell you. 549 00:53:13,520 --> 00:53:16,760 Is it a secret? It is a secret, yeah. 550 00:53:22,120 --> 00:53:26,000 There's obviously pepper in there. There must be salt in there. 551 00:53:27,400 --> 00:53:31,280 And I think there might be cumin in there. 552 00:53:33,360 --> 00:53:37,080 And there is a sweet, pickley smell, 553 00:53:41,200 --> 00:53:48,000 like you get at an Indian restaurant. 554 00:53:49,440 --> 00:53:51,200 Anyway, it's quite a powerful mix. 555 00:53:53,480 --> 00:53:56,080 Whoa! 556 00:53:58,440 --> 00:53:59,760 I normally only put a couple of teaspoons in mine. 557 00:54:04,160 --> 00:54:05,720 We're tipping in three boxes of herbs and flavouring. 558 00:54:07,840 --> 00:54:10,760 That is industrial-scale seasoning. 559 00:54:12,720 --> 00:54:14,760 And that's only the start of the sauce. 560 00:54:17,680 --> 00:54:20,080 We get a mixture of water, flour and tomato pulp coming in next. 561 00:54:22,720 --> 00:54:24,200 562 00:54:25,720 --> 00:54:29,560 152 gallons of tomato pulp are mixed with 300 gallons of water, 563 00:54:33,000 --> 00:54:37,720 along with sugar and yeast extract. 564 00:54:41,240 --> 00:54:43,560 I can see tomato going in there. 565 00:54:47,160 --> 00:54:48,880 I can smell it as well - it's really fruity. 566 00:54:51,040 --> 00:54:56,440 The factory has bred its very own variety of tomatoes, 567 00:54:59,680 --> 00:55:05,000 which they develop for firmness and flavour. 568 00:55:07,680 --> 00:55:13,840 The level's rising. Agh. 569 00:55:16,720 --> 00:55:20,360 Close that now before we decorate the place. 570 00:55:21,760 --> 00:55:23,560 GREGG LAUGHS 571 00:55:25,960 --> 00:55:29,120 I liked that. It was like a load of glowing red molten lava. 572 00:55:32,400 --> 00:55:34,960 Yeah. Only closer to the surface. 573 00:55:37,840 --> 00:55:39,160 Ian, my friend, thank you very much for your time. You're welcome. 574 00:55:41,560 --> 00:55:43,880 Thank you. 575 00:55:48,000 --> 00:55:50,520 I'm leaving this tomato sauce to be heated to 91 degrees 576 00:55:54,520 --> 00:55:57,240 to fully develop its flavour. 577 00:56:00,920 --> 00:56:04,720 578 00:56:10,280 --> 00:56:13,080 Like our soup, pretty much every dish we make at home 579 00:56:15,600 --> 00:56:19,040 is improved with a pinch of salt. 580 00:56:22,440 --> 00:56:26,960 Cherry's searching for its source in Cheshire. 581 00:56:30,560 --> 00:56:32,000 582 00:56:36,200 --> 00:56:39,120 I've been given directions to Britain's largest rock salt reserves 583 00:56:41,640 --> 00:56:44,000 at a secret location north of Crewe. 584 00:56:46,960 --> 00:56:50,800 Don't know if I'm in the right place - there's no mine shafts. 585 00:56:54,920 --> 00:56:59,440 There's no diggers, there's no mining drills, 586 00:57:04,400 --> 00:57:07,880 just a bunch of sheep. 587 00:57:11,240 --> 00:57:14,320 But I do spy Joe Evans from British Salt. 588 00:57:16,880 --> 00:57:20,760 Hi, Joe. Hi, Cherry. Nice to meet you. 589 00:57:23,760 --> 00:57:27,040 Um, where's the mine? 590 00:57:30,440 --> 00:57:37,120 Well, believe it or not, Cherry, more than half of the salt used