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Could you eat 193 courses in 24 hours?


It was Virginia Woolf who famously proclaimed, "One cannot think well, love well, sleep well, if one has not dined well."

However, even she had probably not envisaged a dinner as elaborate as the one foodie explorers unearthed® have lined up to break a Guinness World Record.

They'll be attempting the record for the world's longest tasting menu this June with a mammoth meal covering 193 courses, each from a different country around the world, in 24 hours.

ABOVE: Durian fruit features on the menu

A team of elite eaters will take on the main challenge, chomping through an average of eight courses an hour at a pop-up restaurant in Bethnal Green. Intrepid members of the public are invited to join in at certain points throughout the two-day feast on 15 and 16 June.

Global delicacies on offer include sea urchin caviar from Trinidad and Tobago, baked bananas from Gabon, fried giant crickets from Losotho and - to celebrate the last leg of the tasting menu for those hardiest diners left - champagne from Monoco. The UK will also make an appearance at the beginning of the attempt, with good old strawberries and cream.

ABOVE: Anyone for fried giant crickets from Losotho?

The menu takes into account the overnight nature of the challenge, with Canadian grits, often eaten after a night out, served in the early hours and Malawian tea to perk up the taste buds at dawn.

Keen to join in? Entry costs £10 for an hour seating, with some funds going towards unearthed®'s partner Action Against Hunger. Simply tweet your interest and preferred time slot (from the list below) to @foodsunearthed or click here for more info.

Or you can tap into your adventurous side by taking a look at a selection of recipes from the 193-course menu, below.

Dining slots can be booked for the following times:

Friday 14 June 2013

• 6.00pm – 7.00pm

• 7.30pm - 8.30pm

• 9.00pm – 10.00pm

Saturday 15 June 2013

• 6.00pm – 7.00pm

• 7.30pm – 8.30pm

• 9.00pm – 10.00pm

Recipes to try at home!

Banana Flower Salad – Myanmar


  • 100g chicken breast or pork fillet, sliced
  • 200g green king prawns, shelled and de-veined
  • 2 tbsp lime juice
  • 1 banana flower (about 200g)
  • 1 tbsp sliced shallots
  • 2 tbsp cashews or peanuts, roasted and crushed
  • Finely sliced long red chilli
  • Fried shallots
  • Handful of coriander leaves


  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 tbsp grated palm sugar
  • 1 tbsp roasted chilli paste
  • 3 tbsp coconut milk


1. Bring 500 ml of water to the boil. Add the chicken / pork, reduce the heat to a simmer and poach for 5 minutes. Add the prawns and continue poaching for 3 minutes, until cooked through. Drain and set aside.

2. Pour the lime juice and 500 ml of water into a bowl. Cut the banana flower in half and remove the soft, pale heart from each half, discarding the outer leaves. Finely slice on the diagonal and add to the bowl. Soak for 5 minutes; the lime will prevent discolouring.

3. Combine the dressing ingredients in a large bowl, stirring until the palm sugar dissolves. Drain the banana flower, gently squeeze out the excess water, and add to the dressing along with the poached chicken / pork and prawns, sliced shallots and cashews / peanuts. Mix well.

4. Serve sprinkled with fresh chilli, fried shallots and coriander.

Cooks tip – for added acidity to help offset the sweetness of the prawns torn segments of red grapefruit can also be added

Chicken and Chorizo Casserole – Portugal


  • 2 red onions
  • 200g chorizo sausage
  • 1L chicken stock
  • Half savoy cabbage, shredded
  • 2 large tins chickpeas, drained
  • Juice one lemon


1. Heat dash olive oil in large saucepan. Add sliced onions and diced chorizo.

2. Cook gently until soft, about 10 minutes. Season well.

3. Add stock. Bring to boil. Add cabbage and chickpeas and simmer 4-5 minutes until cabbage is cooked.

4. Serve in bowls with squeeze of lemon juice and drizzle of olive oil.

The unearthed® range is available from Waitrose supermarkets, Ocado and Abel & Cole. In Summer 2010, unearthed® became the first national brand to partner with Action Against Hunger and have committed to donate 1p per pack sold to support their campaign.



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