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In Wales, Rick meets the farmer dodging old WWII bombs to raise salt marsh lamb, goes night-fishing on the River Tywi, tries rhubarb pizza and demonstrates how to smoke sea trout.
Rick immerses himself in north west England's food traditions at Britain's best market, enjoys memories of Manchester's music scene, and cooks an old favourite: liver, bacon and onions.
Rick eats the ultimate jerk chicken in Bristol and witnesses the healing power of food at a café staffed by victims of modern slavery. He makes a modern UK favourite, the burrito.