Gregg Wallace gets saucy in this week’s episode when he traces the provenance of some of our favourite condiments.

Gregg and Cherry Healey travel to the Netherlands to the Heinz factory, home of ketchup
and mayonnaise.

Gregg visits one of the free-range hen farms that supply their eggs, and gets a lesson on what those codes stamped on eggshells mean.

He watches in amazement as a machine separates 1,700 eggs per minute. Cracking!