Jamie visits Leicester, where he discovers the impact the British Empire and our love of spice have had on Britain's food culture.
He meets Gujurati chef Amita Mashru, who has transformed a pub into one of the city's most popular curry houses.
In Evesham Jamie meets Billy Byrd, whose family has been growing asparagus for generations, and explores edible flowers with Margaret Cooper.
Jamie discovers the secrets of traditional pork pies with Melton Mowbray butchers Scott and Alan Bailey, before visiting the Lee & Perrins factory.
Finally, Jamie takes part in a local cricket match and lays on a proper Empire-themed afternoon tea spread. Inspired by his encounters, Jamie cooks the ultimate Empire roast chicken with Bombay roasties and amazing Indian gravy, the best piccalilli, asparagus three ways, and a sour cranberry bakewell with incredible orange and lemon sherbet drizzle sauce.
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