A British family experiences 1950s life, including a diet of dried eggs, dripping and liver prepared in a basic kitchen.

The family and their home are transported to the space-age 60s, with a gleaming fitted kitchen and the arrival of a host of new tastes and flavours.

The family and their home strut into the 70s, and culinary innovations from powdered orange juice to boil-in-the-bag cod come thick and fast.