Inside the Factory: Soup
In Wigan, Gregg Wallace visits an enormous soup factory, which produces two million tins a day. He follows the production of vegetable soup, from a pea harvest in Yorkshire right through to the finished soup going into cans and being dispatched.
Meanwhile, Cherry Healey is measuring the vitamin content of fresh and frozen vegetables.
Historian Ruth Goodman is cooking up a batch of ‘soop of buttered spinach’ from the 17th-century cookbook of Robert May.
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