Lunchbox Envy
From the makers of QI and No Such Thing As A Fish: Gastronomically-minded QI researchers Jack Chambers and Manu Henriot join chef and food writer Rosie MacKean to unpack the world of food and drink, one lunchbox at a time.
Can you milk a spider? How do you unboil an egg? How much Dairy Milk would it take to kill you? Dig in now to get answers to the questions you never knew you had.
Episodes
7: Pepper
Which peppercorn is good for popping at festivals? Who still pays rent in peppercorns? How do you make a pepper martini?
31/03/25•28m 44s
6: Pasta
What went wrong with Beeton’s inedible macaroni? Why did Colgate once sell lasagna? Where does Bologna keep its mysterious Golden Tagliatella?
24/03/25•33m 50s
5: Sausages
What makes sausages sausage-shaped? How can you win a duel armed only with a sausage? What is the worrying sausagey weakness in the UK’s nuclear deterrent?
17/03/25•25m 9s
4: Chicken
WARNING - BROILERS AHEAD: How many chickens do you eat each year? What's the best way to shuck a chicken oyster? Who invented the frozen chicken?
10/03/25•26m 5s
3: Milk
How do you milk a flying cow? Why is it so hard to milk a moose? How have we all been duped by Big Milk?
03/03/25•25m 12s
2: Bananas
Why do we have Alton Towers to thank for the British banana? What's the least appealing peeling technique? What's the most threatening thing you can do with a banana and a biro?
24/02/25•25m 2s
1: Garlic
Why won't ninjas eat garlic? How could garlic breath could help win a war? Does anyone actually follow the recipe-recommended amount of garlic?
24/02/25•27m 1s
