Today Adrian Edmondson is in Derbyshire, where he experiences farming life with Gritstone sheep, turns his hand to dry stone walling and visits the town of Bakewell to find out which dessert came first - the tart or the pudding. He also cooks up a local dish of lamb for the Winster Morris Dancers.

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.