Ade is in North Wales, where he gets muddy farming mussels by hand, sees sea salt extracted from the Menai Strait, finds out how clogs are made and cooks up a dish of bacon, mussels and leeks in the back of his caravan.

Ade visits Gloucestershire, where he cooks up a local delicacy of baby eels and finds out about the peculiar sport of shin kicking at the annual Olimpick Games.

Ade travels to the coast of Lancashire. He learns the art of making cheese, gets sticky making his own Blackpool rock and goes shrimping in Morecambe Bay.

Ade visits the Fens, where he learns about the Norfolk Black turkey, tries to catch rabbits with ferrets and hears about the ancient art of eel fishing.

Ade heads to Cumbria, where he gets to grips with making a Cumberland sausage and takes to the hills for the ancient sport of hound-trailing.

Ade goes to Lancashire, where he makes black pudding, meets the owner of the last remaining temperance bar and visits 500-year-old Bury Market.