James starts his culinary journey by taking on the food of Asia; the first dish of the day is a Thai noodle soup, a staple of South-East Asian cuisine.
The pub is a British institution, once a bastion of warm ale and smelly carpets, many are now known for their excellent food; James explores the most classic of pub grub: the pie; however, this particular pie has been given a modern makeover.
James dives headfirst into the world of pasta and whips up an array of Italian classics; from antique kitchen gadgets to carbonara, James washes down his Apennine adventures with a bottle of Chianti.
A curry from scratch is often seen as more hassle than it's worth, particularly when you want it with all the obligatory accoutrements: fluffy rice, dal, chapattis, chutney, and raita.
From crumbles and cakes to sticky toffee and bread and butter, puddings are undoubtedly the gastronomic calling card of the UK; James begins with Spotted Dick, an amusingly-named culinary relic that deserves a bit of a revamp.
Breakfast is back in vogue and more varied than ever; Bloody Mary in hand, James begins by making kedgeree; this lightly curried dish of flaked, smoked fish in rice was a favourite of the British Raj.
James May
Host
Will Daws
Director
Tom Whitter
Producer
William Fisher
