Perşembe, 02:30 
Food Unwrapped
Venison, Mozzarella, Beansprouts
Jimmy investigates why we seem to be importing so much venison from New Zealand and discovers how to keep UK venison on our supermarket shelves. Kate is in Italy meeting the makers of mozzarella. In Italy's Campania region, she learns the ancient techniques used to produce the cheese. Matt uncovers the nasty bacteria potentially lurking in raw bean sprouts.