Janet Street-Porter and Brian Turner are in East Sussex. Starting in the historic Cinque Port of Rye, they soon find some top-class scallops which Brian uses as the centerpiece of his first dish. Then it's off to Bodiam Castle on the historic steam-engine-pulled East Sussex railway. Janet tries her hand at making the local specialty bread, Bodiam brown, while Brian visits the Curlew Restaurant where he sees chef Tony Parkin create a beautiful local dish of calves' sweetbreads - a first for Janet.
Romney Marsh lamb takes center stage in Brian's last cook - an impressive stuffed rack of lamb with locally foraged sea purslane - which is cooked and enjoyed against the glorious background of Rye.
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