Issue 8: The fifth quarter

Offal is the subject of a food revival, but will nose-to-tail dining gain favour in spite of our squeamishness and love of prime cuts?

A recent BBC4 documentary has highlighted Asia's love of eating insects. But will the dish of grub and bugs ever translate?

Fish is the latest foodstuff to be mislabelled, and is yet another cost-cutting exercise at the expense of consumers.

"Life without wine would be too sad to contemplate. Oysters without white wine, cheese and no red

Butcher Charlotte Harbottle runs through her choice bits and pieces of offal, whether you're dipping your toe in the water or feeling adventurous.