James is introduced to carcamusa in Castilla-La Mancha, tries local marzipan, meets an organic honey producer and sees how manchego is made.

The chef visits a local food market in Seville, before meeting with a rising culinary star and stopping by an orange grove where he learns how to make marmalade. Throughout the programme, James also prepares dishes including mackerel, pork belly, crema catalana and BBQ duck.