In the Lake District, Rick shares mutton hot pot with sheep farmer and author James Rebanks. He meets an intrepid shrimp fisherman and is joined by his son Jack to cook his mum’s shepherd’s pie

In Argyll, Rick meets a Michelin Green Star-winning chef who cooks local and foraged ingredients. He catches langoustine with a teacher-turned-fisherwoman and makes tattie scones.

Rick meets inventor James Dyson on his futuristic Lincolnshire farm, where robots help grow strawberries all year round. With some superb local sausages, he makes bangers and mash.

In Northern Ireland, Rick has Filipino-style Sunday lunch, and meets a ‘no waste’ chef turning an unpopular fish into a stunning dish. At home, he cooks beef and Guinness pie.

Rick immerses himself in north west England's food traditions at Britain’s best market, enjoys memories of Manchester’s music scene, and cooks an old favourite: liver, bacon and onions.