What Are You Eating? Episode 5 of 6, RTÉ One, Wednesday, March 29th at 8.30pm
Meat, veg and potatoes were staples of the dinner table for Ireland’s baby boomers. The main meal of the day was nutritious, balanced and low on frills. Dinnertime wasn’t just about food though, it was also about family.
But following 40 years of unprecedented social change, do we even eat together anymore and have we forgotten much of what our parents knew about food?
Clondalkin butcher Michael McLoughlin tells Philip Boucher-Hayes about the cheaper meat cuts that have fallen out of fashion and shows the range of freshly prepared readymeals he now sells.
And with many of us buying readymeals as often as twice a week, chef Hilary O’Hagan-Brennan shows Philip some common ingredients and one process that can make meat go further.
With garlic now a common ingredient in Irish kitchens, Philip meets an Irish grower who says her garlic is much more flavoursome than the Chinese garlic found everywhere on the Irish market and he visits a community that grows all its own vegetables year round.
In the food lab, Philip finds out if online reports about Chinese garlic stand up to scientific testing.
Series Overview
Philip Boucher-Hayes looks at what it takes to achieve a ripped body, getting behind the nutri-babble and bro-science advice as What are You Eating? returns for a brand new series.
In a second season of the popular food series What Are You Eating?, Philip Boucher-Hayes continues his journey of discovery into how and what we eat in 21st century Ireland.
This time, over six episodes, he serves up twenty four hours of Irish mealtimes beginning with the pre-gym snack and finishing with a late night takeaway.
Keeping an eye to current trends, he looks at food fashion and fads, tries a lifestyle change by hitting the gym, and finds out how our increasingly busy lives are shaping every single aspect of what we eat and how we think about food and cooking.
Chef Hilary O’Hagan-Brennan returns to delve into how some of our favourite foods are made whilst at the Food Lab scientist Billy Coleman reveals some surprising results in a series of scientific tests.