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Chef James Martin takes to the skies to explore how the beautiful and unique landscape of the British Isles produces distinct and delicious regional ingredients.
|S01E01||South East||16/09/2013||James Martin visits the sunny South East to find out why Kent's cherries are so sweet.|
|S01E02||South Wales||17/09/2013||James Martin visits South Wales to discover why Welsh mountain lamb is prized by foodies.|
|S01E03||Gloucester and the Cotswolds||18/09/2013||James Martin celebrates the wonders of wild River Severn salmon.|
|S01E04||East Scotland||19/09/2013||James Martin discovers why the raspberries grown near Strathmore are a class apart.|
|S01E05||Northern Ireland||20/09/2013||Chef James Martin takes to the skies to explore how the beautiful and unique landscape of the British Isles produces distinct and delicious regional ingredients. He explores Northern Ireland to get an understanding of why the beef from the miniature native cattle, the Dexter, has such a rich and unique flavour. He also visits the east coast and discovers why its lobsters are so prized by chefs. On his journey he creates a Goan lobster curry, and a fillet of Dexter beef served with a garlic and parsley risotto and caramelised onions.|
|S01E06||South Coast||23/09/2013||In this episode he flies over the UK's answer to the Mediterranean, the South Coast. He discovers how the forests of Hampshire are home to one of Britain's most prized culinary ingredients, the truffle, and why tomatoes grown on the sunny Isle of Wight are giving those from Italy a run for their money. On his journey he cooks a delicious forest truffle chicken and succulent Isle of Wight stuffed tomatoes.|
|S01E07||West Country||24/09/2013||In this episode he feasts his eyes over the bounty of the West Country, where he gets an understanding of why Devon's milk is so creamy and why a small corner of Cornwall has started exporting tea to China. During his journey he cooks an exotic tea-smoked duck and a decadent clotted cream summer pudding.|
|S01E08||West Scotland||25/09/2013||On the wild and untamed west coast of Scotland James establishes why the sheltered lochs are the perfect environment for langoustine to thrive and why Highland beef is such a lean yet flavoursome meat. James creates a delicious soup of deep-friend langoustines and mussels in a vodka and tonic batter, and a Thai-style Highland beef salad.|
|S01E09||Lincolnshire and the Flatlands||26/09/2013||James flies over the fertile plains of Lincolnshire and the flatlands to explore why it is an area so famed for its world-class pork and how it has the ideal environment for the mass production of perfect peas. On his journey he cooks succulent Lincolnshire pork chops with a scrumpy apple sauce and crispy cabbage, and steamed fillet of plaice with pea purée, steamed peas in their pods, asparagus and crispy bacon.|
|S01E10||Yorkshire||27/09/2013||James investigates the environmental factors that have created the Rhubarb Triangle.|