Lamballe

James and guest chef Lawrence Keogh have parked the Airstream in the grounds of an equestrian school, but they are not planning to cook horse. After some serious shopping in the French market at Lamballe, their bags are full of lamb, sweet local black pudding, pears and pear liqueur, creamy fromage frais, leeks and gateaux Bordeaux - all the ingredients they need to prepare a delicious meal. James also takes time out to visit an impromptu local fish market just along the coast at Trevignon and arrives in time to get the pick of the catch that he has just seen come ashore. He is certainly the only Rosbif in that queue!