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Inside the Factory

  • 2018
  • Season 4
  • 9 episodes
  • Documentary and factual
  • News and current affairs

Summary

The team explores the production of instant coffee, visit the Manchester plant that produces 700,000 toilet rolls a day, and stop off at the factory that produces 625,000 sausages a day.

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Episode 4: Curry

Summary

Gregg Wallace explores a Nottinghamshire factory that makes 250,000 jars of curry sauce every day, while Cherry Healey is in Guntur, the chilli capital of India. Plus, Ruth Goodman examines the passion for this often spicy dish, and recreates a 1747 recipe for rabbit curry

Review

“Waaahhh, faaabulous!” roars Gregg Wallace as a great wave of yoghurt and cream pours into a vat of tikka masala sauce. More than any previous edition, this is one where you wish you could smell the process. Fragrant (-sounding) additives like paprika puree and coconut flour flow in satisfyingly epic quantities.

We’re at a curry sauce factory in Nottinghamshire, where Gregg gets introduced to shiny machines with cool names, like the liquiverter and the consistometer. Elsewhere on the factory floor there’s a robot that darts around putting cooked poppadoms into piles using a suction arm. It may look, as Gregg says, “like a demented chicken”, but it’s also very cool.

While Gregg is getting so excited by all the big vats that, “I kinda want to strip off and get in” (he doesn’t), Cherry Healey gets a lesson in how to make rice that is fluffy, not gooey, and Ruth Goodman learns how to cook curry the 18th-century way.

Details

Released on
2018-08-14
Languages
Formats
Colour

Credits

Crew

rolename
PresenterGregg Wallace
PresenterCherry Healey
UnknownRuth Goodman
Series editorAmanda Lyon
Series directorEmma Pound
EditorTim Hansen
EditorRuth Horner
EditorMartin Sage
Executive producerSanjay Singhal
Executive producerJon Alwen

All episodes

  • Summary

    Gregg Wallace explores a Nottinghamshire factory that makes 250,000 jars of curry sauce every day, while Cherry Healey is in Guntur, the chilli capital of India. Plus, Ruth Goodman examines the passion for this often spicy dish, and recreates a 1747 recipe for rabbit curry

    Review

    “Waaahhh, faaabulous!” roars Gregg Wallace as a great wave of yoghurt and cream pours into a vat of tikka masala sauce. More than any previous edition, this is one where you wish you could smell the process. Fragrant (-sounding) additives like paprika puree and coconut flour flow in satisfyingly epic quantities.

    We’re at a curry sauce factory in Nottinghamshire, where Gregg gets introduced to shiny machines with cool names, like the liquiverter and the consistometer. Elsewhere on the factory floor there’s a robot that darts around putting cooked poppadoms into piles using a suction arm. It may look, as Gregg says, “like a demented chicken”, but it’s also very cool.

    While Gregg is getting so excited by all the big vats that, “I kinda want to strip off and get in” (he doesn’t), Cherry Healey gets a lesson in how to make rice that is fluffy, not gooey, and Ruth Goodman learns how to cook curry the 18th-century way.

    Details

    Released on
    2018-08-14
    Languages
    Formats
    Colour

    Credits

    Crew

    rolename
    PresenterGregg Wallace
    PresenterCherry Healey
    UnknownRuth Goodman
    Series editorAmanda Lyon
    Series directorEmma Pound
    EditorTim Hansen
    EditorRuth Horner
    EditorMartin Sage
    Executive producerSanjay Singhal
    Executive producerJon Alwen
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