Elizabethan
Restaurant critic Giles Coren and writer and performer Sue Perkins spend a week going back to the food of Elizabeth I and William Shakespeare. Cooking for them at home is top chef Paul Merrett. Giles puts on his codpiece and Sue makes up like Queen Bess.
They discover the joys of sheep's head decorated with offal, the dish that bleeds and leaping frog pie. Giles tries some cupping and Sue learns the lute. With so many exciting foods to try out from the New World, our intrepid Supersizers find out just how healthy the Elizabethan diet was.
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