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Rick meets inventor James Dyson on his futuristic Lincolnshire farm, where robots help grow strawberries all year round. With some superb local sausages, he makes bangers and mash.
In Argyll, Rick meets a Michelin Green Star-winning chef who cooks local and foraged ingredients. He catches langoustine with a teacher-turned-fisherwoman and makes tattie scones.
In Northern Ireland, Rick has Filipino-style Sunday lunch, and meets a ‘no waste' chef turning an unpopular fish into a stunning dish. At home, he cooks beef and Guinness pie.