8/8. Nadiya is in Wales being taught to be a shepherdess by sheep farmer Richard Roderick. In return, she cooks him lamb bhuna served with garlic naan. Also in HD. [S,AD]
7/8. In the West Country, Nadiya meets a jam maker and visits a garlic farm. She cooks doughnuts, pasties, summer salad and a cream tea. Also in HD. [S,AD]
6/8. Nadiya is off to Scotland. With forager Gary Goldie, she picks wild Scottish 'spices' like hogweed and sea arrowgrass and uses them to make bhajis and a spicy chutney. Also in HD. [S,AD]
5/8. Nadiya visits Yorkshire, where she lived for ten years. She meets Frank Powell, one of the area's last shore fisherman, and cooks him baked sea trout. Also in HD. [S,AD]
4/8. Nadiya heads to an indoor, urban farm in a London industrial estate. She helps co-creator Kate Hofman feed their fish and harvest watercress, and then cooks a fish curry. Also in HD. [S,AD]
3/8. Nadiya's journey starts in Cromer, where she boards a sea-fishing boat for the first time in her life to catch Cromer crabs, but she struggles to keep her sea legs. Also in HD. [S,AD]
2/8. Nadiya heads to the Peak District in search of people who are preserving old culinary traditions. Before she leaves, she cooks her interpretation of a bakewell tart. Also in HD. [S,AD]
1/8. Nadiya's food tour of Britain begins in the home counties. The first recipe is one of the first things Nadiya learnt to make as a child living at home - cheese scones. Also in HD. [S,AD]
6/8. Nadiya is off to Scotland. With forager Gary Goldie, she picks wild Scottish 'spices' like hogweed and sea arrowgrass and uses them to make bhajis and a spicy chutney. [S,AD]
5/8. Nadiya visits Yorkshire, where she lived for ten years. She meets Frank Powell, one of the area's last shore fisherman, and cooks him baked sea trout. [S,AD]
4/8. Nadiya heads to an indoor, urban farm in a London industrial estate. She helps co-creator Kate Hofman feed their fish and harvest watercress, and then cooks a fish curry. [S,AD]
1/8. Nadiya's food tour of Britain begins in the home counties. The first recipe is one of the first things Nadiya learnt to make as a child living at home - cheese scones. [S,AD]
8/8. Wales: Nadiya is in Wales being taught to be a shepherdess by sheep farmer Richard Roderick. In return, she cooks him lamb bhuna served with garlic naan. Also in HD. [AD,S]
7/8. West Country: In the West Country, Nadiya meets a jam maker and visits a garlic farm. She cooks doughnuts, pasties, summer salad and a cream tea. Also in HD. [AD,S]
5/8. Yorkshire: Nadiya visits Yorkshire, where she lived for ten years. She meets Frank Powell, one of the area's last shore fisherman, and cooks him baked sea trout. Also in HD. [AD,S]
8/8. Wales: Nadiya is in Wales being taught to be a shepherdess by sheep farmer Richard Roderick. In return, she cooks him lamb bhuna served with garlic naan. Also in HD. [AD,S,SL]
5/8. Yorkshire: Nadiya visits Yorkshire, where she lived for ten years. She meets Frank Powell, one of the area's last shore fisherman, and cooks him baked sea trout. Also in HD. [AD,S,SL]
8/8. Wales: Nadiya is in Wales being taught to be a shepherdess by sheep farmer Richard Roderick. In return, she cooks him lamb bhun, served with garlic naan. Also in HD. [AD,S]
7/8. West Country: In the West Country, Nadiya meets a jam maker and visits a garlic farm. She cooks doughnuts, pasties, summer salad and a cream tea. Also in HD. [AD,S]
2/8. Peak District: Nadiya heads to the Peak District in search of people who are preserving old culinary traditions. Before she leaves, she cooks her interpretation of the bakewell tart. [AD,S,SL]