On this episode of ClimateCast, Tom Heap visits the home of afternoon tea, Fortnum and Mason, but there's something different about the menu.

Its scotch egg is made from cultivated meat – that's meat grown in a lab.

He speaks to the scientists behind the product to find out how it was made and explores if this could be a solution to our polluting meat and dairy industry - which accounts for 14% of greenhouse gas emissions globally.

Cultivated meat is technically not yet legal in the UK - but as pressure mounts to change our diet - could this be the future? And where does that leave farmers?

Producers: Emma Rae Woodhouse and Gemma Watson
Editor: Wendy Parker