3. Calf brained idea
3. Calf brained idea (Image 3 of 8)
The Romans left an incredible culinary legacy as they were the first people to write their recipes down. One unusual cooking method Heston's unearthed is a recipe for calves' brain custard.
"Believe it or not I think that calves' brains, rose petals and savoury custard can be delicious," says Heston as he heads to an Italian bakery for some gastronomic guidance.
Garam sauce was the Roman equivalent to tomato sauce used in 90 per cent of all Roman recipes. Unfortunately the antique brew, made from fermented fish guts, is less easy to come by these days so Heston throws in some Thai fish sauce instead.
He cooks up the custard but the overwhelming smell of fish sauce is making everybody gag. There's nothing for it but to make some authentic garam from scratch and Heston heads out to sea in search of fish to ferment.
Read the exclusive 4Food interview with Heston's mackerel fisherman
Heston's back doing what he does best: cooking up a feast
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