In this first episode, the duo look at how our busy lifestyles have meant Britain has lost touch with where our food comes from and the best ways to cook it. With the rise of convenience foods meaning a decline in traditional cooking, can Nigel bring the art of cooking back to Britain? Nigel cooks up our favourite ready meal, lasagne, and tries to match the price of the off the shelf version of this popular dish. Adam, meanwhile, sets his own challenge to grow durum wheat, used to make pasta, on the Cotswolds farm. This episode also explores the UK's favourite red meat - beef - and the journey it takes from farm to fork, before Nigel inspires us to get around the table again by cooking a supersize Sunday roast for his guests on the farm.
Nigel and Adam look at the disappearing notion of seasonality. With imports and technology allowing us to eat whatever we want, all year round, the boys aim to put us back in touch with nature's food cycle. Looking at spring lamb, a meat that has become increasingly more expensive over the years, Nigel rescues the cheaper cuts, showing they can be just as tasty for a lot less money. Following the coldest spring for 50 years, can Adam's spring wheat survive? And as harvest approaches, will Adam and Nigel have grown enough food to impress their neighbouring Cotswold farmers as they traditional harvest supper?
Nigel and Adam continue their mission to reconnect Britain with the origins of food. The UK consumes well over a billion chickens a year and, with chicken appearing on almost every takeaway and restaurant menu in the country, it is not surprising that it is Britain's favourite meat. Nigel travels to Manchester for inspiration from local restaurants to help him spice up some recipes back on the farm in the Cotswolds. From chicken kiev to avocado dips, our shopping baskets reveal our love of foreign fare, but Nigel shows how to make these processed foods at home. Adam meanwhile, accepts the ultimate farming challenge - to successfully grow exotic crops such as rice and Asian mushrooms in time to feed a hungry crowd of guests with a selection of homemade international dishes.
In this final episode, Nigel and Adam look at Britain's heritage foods - the old favourites still on our shopping lists today - and how the way they are cooked and who eats them has changed over the years. With pigs having historically provided food for British families all year round, and with every county in the country still rearing pigs, pork in its many forms, from ham to bacon and sausages, is the most popular choice of meat in the world. So how do farmers meet our demands for pork? The boys discover by rearing their own three different breeds of pig. As the series draws to a close, Adam takes to the markets to sell off the produce to raise funds for Children In Need.
