Tom Kerridge Cooks Britain Series 1

Tom begins by heading to Kent and Cambridgeshire, where he is in search of beetroot. At one of the biggest farms in the country, he discovers the hard work that goes into getting vegetables to consumers as fresh as possible. After cooking up a summery beetroot and pearl barley salad, Tom's journey then heads to the Garden of England, Kent, and one of the county's famous orchards. There he learns how to pick the ripest apples, and puts himself to the test picking pears, before celebrating these fantastic fruits with his ultimate crumble in a recipe that is packed with top tips.

The acclaimed chef heads to Hexham in the North Pennines to see what it takes to raise the star ingredient of his Steak Diane. Later he is Lancashire-bound as he reveals tips on how to cook with tomatoes.

The chef heads to Newlyn in Cornwall - the largest fishing port in England - where he searches for sardines. Tom then journeys to the fertile pastures of inland Cornwall in search of milk at a Jersey cow farm, before creating his take on a school dinner classic - a custardy rice pudding with roasted apricots.

The chef heads to Scotland, and his journey starts at the top of the country, on the Isle of Mull. Tom also visits the UK's largest mussel farm in Inverlussa, then prepares the molluscs cooked in beer. His journey later heads south to Arbroath, home to some of the biggest soft fruit farms in the country. The chef eventually puts himself to the test against seasonal workers who can pick strawberries staggeringly quickly.

Tom heads to eastern Scotland to get stuck into a tough day at sea, make smoked haddock kedgeree, and create the ultimate carrot cake.

Tom heads up the English-Welsh border as he works at a chicken farm and discovers how mushrooms are grown commercially in Lancashire.