This episode follows two British staples, sea salt and Bramley apples. From a Kent orchard and a salt works in Maldon, Essex, the two ingredients go cross country before ending up on our plates.
The high-speed journey of Isle of Wight tomatoes and Cornish sardines, from producer to plate, leads to the Google office's lunchtime menu, and a mouth-watering feast for the GB Rowers squad
Free range eggs from Somerset and raspberries from Perthshire are tracked from farm to final use, including a jar of jam bound for the royal household and a stunning tower of macaroons
Lamb and frozen peas are followed from farm to plate, from school dinners to a special meal at a top Newcastle restaurant
This episode follows the journey of Suffolk Maris Piper spuds and much-prized Wiltshire truffles, to a chip shop in Barry Island and a select list of elite clients
Barley from Berwickshire is used to make crackers, cereal and nutritional drinks and to feed a hungry lifeboat crew, while, in Lancashire, farmer John's shitake mushroom business is booming