James creates an amazing chicken and mushroom puff pastry pie and slow cooked spare ribs; Wiltshire microbrewer Alasdair Large pops by for a visit.

James creates a hearty beef and red wine pie, a delicious chicken fricassee and some homemade marshmallows; James catches up with the farmers who are creating salt marsh beef.

James prepares toad in the hole with onion gravy and blackberry and apple Millefeuille; James catches up with a family of fish farmers who have been delivering top quality trout for over 30 years.

James creates a simple chicken escalope with lemon, nuts and thyme and an Icebox Chocolate cake that doesn't need to be cooked; ex-Formula One driver Jody Scheckter pops in with buffalo mozzarella from his farm.

James whips up some squid with the ultimate dipping sauce, chicken wings with wedges, and catches up with popcorn makers Catherine and Richard Furze.

James puts together his favorite winter warmer dishes, making jacket potato skins and clementine steamed pudding; Gerard Baker prepares hodge podge, a popular medieval stew.