Fergus Henderson, chef at St. John restaurant, turns bones, gelatins and pig parts into high-end cuisine. In Beyond Nose to Tail, his sequel to Nose to Tail Eating, he shares more delectable dishes for fearless cooks. His first commercial product, Unctuous Potential, is a jelly made of pigs' trotters (pigs' feet), chicken stock and other savory ingredients. No porcine parts go to waste!
Music break: Summer Love-In by West One UK Library