Today Adrian Edmondson is in South Wales finding out about local foods and traditions. He meets cockle-pickers at the Burry Inlet near the Gower Peninsula, makes his very own Welsh lovespoon, goes mackerel-fishing with skipper Alan Jackson in Swansea and cooks up a traditional dish of cawl for a male voice choir.

Today Adrian Edmondson is in Dorset, where he treats some horn sheep to a manicure and hair cut before getting to grips with some traditional thatching. He also plants and harvests watercress and goes blueberry-picking before baking an apple cake for a group of stave dancers.