Jamie travels over the Severn Bridge to South Wales where he learns the impact the Welsh coal boom of the late nineteenth century has had on the nation's food culture to this day.
Italians flocked to the South Wales coalfields to work before setting up their own food and drink businesses. Jamie tucks into classic Italian home cooking with Sandra and Franco Tambini, plus family and friends, including porcini sauce made from local mushrooms and anolini cooked in broth. And he samples the huge range of flavours at Verdi's ice cream parlour on the Gower coast.
In Tiger Bay, a diverse area where Shirley Bassey grew up, Jamie visits a local mosque and community centre and tries Yemeni food with Samira Shaddad, including delicious spice-rubbed leg of lamb, pancakes and spicy side dips.
Inspired by his experiences, Jamie cooks an amazing 12-hour rabbit Bolognese, a Dragon arctic roll with Italian ice cream and some retro treats and Yemeni-inspired lamb lollipops with sweet little dips and toasted crunchy nuts. And after going lobster fishing, Jamie prepares a local 'surf and turf' BBQ with lobster, butterflied leg of lamb, plus delicious marinades and salads.
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