The chef discovers how migas is made in Extremadura, meets an award-winning tortilla chef, and visits a local brewery. He also creates a garlic and bean stew, poussin, and a cherry beer and chocolate cake.

The chef explores Cadiz with Jose Pizarro, and the pair take in the sights of the local food market and its Sherry Triangle before eating by the sea. James also explores the salt flats and cooks with Jose at his villa, where the dishes include a John Dory, langoustines, salt-baked celeriac with potatoes, tuna and caviar.