A Taste of Britain - Episode Guide

Janet Street-Porter and Brian Turner are in East Sussex. Starting in the historic Cinque Port of Rye, they soon find some top-class scallops which Brian uses as the centrepiece of his first dish. Then it's off to Bodiam Castle on the historic steam-engine-pulled East Sussex railway. Janet tries her hand at making the local speciality bread, Bodiam brown, while Brian visits the Curlew restaurant where he sees chef Tony Parkin create a beautiful local dish of calves' sweetbreads - a first for Janet.

Janet Street-Porter and Brian Turner start their tour of Cambridgeshire at the top of the Pitt Building in the heart of the university town of Cambridge. Brian finds out about the symbiotic farming methods native to the Fens that see cattle and birdlife coexist and thrive, before creating a delicious glazed brisket with broccoli salad. A trip to Cambridge wouldn't be complete without a punt on the Cam, but it isn't long before Brian is persuaded by Janet to hand over to an expert.

In this episode of A Taste of Britain, we're on Brian Turner's home turf - West Yorkshire. Starting on the moors, it isn't long before Brian and Janet Street-Porter find themselves faced with a yorkshire pudding in one of Yorkshire's best-loved pubs. Then it's off to the rhubarb triangle to learn about Yorkshire's most famous vegetable, which Brian uses in his first dish - pan-fried mackerel with rhubarb batons.

A Taste of Britain brings Janet Street-Porter and Brian Turner to Dorset. Their first stop is Dorset Charcuterie, where we see some Parma-style ham being prepared, and Brian makes a radish pickle to accompany cold meats.

The show starts on the Cudmore Grove coastal path before Janet Street-Porter and Brian Turner head to Mersea to meet an oyster farmer whose family have been farming the same native and rock oyster beds for decades.

Brian Turner and Janet Street-Porter bring a taste of Britain to Gloucestershire in this episode. After setting off from Crickley Hill, the intrepid pair meet up with a local barefoot forager to explore theculinary secrets of some of the UK's oldest woodland. After some serious tree hugging, another opportunity to walk through the Cotswolds countryside is presented in the form of the Holst Walk, following in the footsteps of one of Britain's best-loved composers.

Thaxted near Saffron Walden welcomes Janet Street-Porter and Brian Turner for this episode of Taste of Britain that finds itself in North Essex. Guinea fowl are the order of the day for the first food producervisit, and Brian uses it to cook a delicious supper dish with herbs.

Brian Turner and Janet Street-Porter find themselves on the Jurassic Coast of west Dorset. Brian cooks up a fabulous lobster with garlic butter on the quayside with a few whelks - just for Janet. It's just thefood for a fossil hunt on the World Heritage Site beach with top geologist Paddy Howe.

Taste of Britain lands in North Yorkshire where Brian Turner and Janet Street-Porter start their journey on the magnificent Roman walls of York. While Janet follows in the footsteps of emperors and centurions,Brian heads back into town to meet Andrew Pern at the Starr Inn, one of York's best restaurants. On the menu for Janet is a fillet of North Sea cod with hairy tatties.

Windsor Castle is the backdrop for Brian Turner and Janet Street-Porter's introduction to this programme, which features culinary and historical treats from the area along the Thames. A quick hike along the Thames Path and Janet and Brian find Two Hoots cheesemakers, a family-run business famous for their Barkham Blue goats' cheese.

It's back to the seaside for today's Taste of Britain and the lovely county of Devon. Brian Turner and Janet Street-Porter start their journey overlooking the south Devon coast at Dartmouth where they meet a third-generation crab fisherman who provides the key ingredient for Brian's first dish, a deliciously retro crab cocktail.

Taste of Britain is back in East Anglia today in the county of Suffolk. Brian Turner and Janet Street-Porter start their journey in Orford before heading off to Highfield Farm for a spot of gooseberry pickingand Brian's first recipe - a gooseberry and ginger biscuit fool.

Monmouthshire in Wales is the setting for today's Taste of Britain. Janet and Brian start their trip at Kymin Hill overlooking the county town of Monmouth. First gastronomic stop is at Trealy Farm, home toaward-winning charcuterie producer James Swift. Janet and Brian make lamb sausages which Brian cooks with a quick pickled cabbage.

A Taste of Britain lands in Somerset for this programme. Setting off from Ham Hill, Janet Street-Porter and Brian Turner come face to face with bison and wild boar at Wooden Top Farm. Brian grills wild boarfillet with roasted beetroot and cumin at Somerset's highest point.

Oxfordshire is providing today's Taste of Britain, and Brian and Janet start the programme in the UK's oldest botanic garden in Oxford.

This episode sees Taste of Britain in one of Janet's favourite places in the country - Kent. Starting on the Oare Marshes, Janet takes Brian on a tour of the ancient town of Faversham before going to the GoodsShed in Canterbury, where chef Rafael Lopez uses local ingredients to create a lunch of lamb cutlets with vegetables.

A Taste of Britain starts in Wells-next-the-Sea as Janet and Brian explore the beautiful county of Norfolk. First stop is at a farm that specialises in micro-herbs - everything from tiny coriander to micro-cucumbers - which all find their way to the best kitchens in the country. Inspired by the producer, Brian creates a dish using local grey mullet and a brown shrimp and micro-herb sauce.

Cheshire is the county getting the Taste of Britain treatment in this episode. Brian and Janet start their tour of the county overlooking the countryside from Alderley Edge before doing a spot of trout fishing and a trip to a smokehouse.

Warwickshire is the star of this episode of Taste of Britain and Janet and Brian start their tour of the county surveying the view from the Chesterton Windmill. Brian heads off to taste the local beer at thePurity brewery before making some beer-battered chicken goujons - perfect finger food.

West Sussex welcomes Brian and Janet for this edition of the programme. Things get off to a bubbly start at Nyetimber Vineyard, producer of one of the UK's finest sparkling wines. Brian cooks up a dish of mussels using some of this lovely product.