Nadiya's British Food Adventure

Nadiya starts with one of the first things she learnt to make as a child - cheese scones - which she serves with chive butter. Setting off on her tour of the Home Counties, she visits an asparagus farm on the outskirts of Oxford to help with the harvest, joining young farmer Imogen and learning about how the sandy soil is perfect for asparagus.

Nadiya receives a crash course in harvesting using specially designed asparagus buggies, and challenges Imogen to a buggy race before preparing a welcome thank-you meal for the farming family and the pickers, using the asparagus in a fresh Indian five-spice stir fry.

Her next stop is in Milton Keynes where she meets Turan, a former fireman who now runs a cooking school dedicated to teaching people how to smoke their own food. He shows Nadiya how to build her own cold smoker and smoke some haddock in it, before she then cooks her delicious smoked haddock welsh rarebit, served with a chicory and radish salad.

Her final Home Counties recipe is an Eton Mess cheesecake that marries the famous dessert created at Eton School with a cheesecake base. Nadiya gets creative by making the stunning dessert with candy striped mini meringues and chocolate swirled strawberries.

Nadiya takes a step back in time, as she heads to the Peak District in search of the people preserving old culinary traditions.

She prepares for her adventure to the Peak District by cooking up the area's most famous dish - the Bakewell Tart - and putting her own unique spin on the classic sweet treat.

Nadiya heads to the east of England in search of the stories behind the food she loves to cook and eat. Her adventure starts in Cromer,
where she boards a sea fishing boat for the first time in her life to catch the area's hugely popular and sweet Cromer crabs - but all does not go to plan and she is soon struggling to keep her sea legs. Back on land, she is more in control, teaching Richard the fisherman and his wife Alison how to make her delicious Vietnamese-style crab summer rolls.

Her next stop is to Ely to meet Ross Taylor - a potato farmer who is a man after Nadiya's heart, as he has turned his whole harvest into one of her favourite foods - crisps! Inspired by a trip on his tractor to help plant potatoes and a visit to the crisp factory he has on his farm, Nadiya's famous culinary creativity kicks in and she bakes a unique and ridiculously indulgent pudding - a crisp, chocolate and salted peanut dessert. As she says, 'if your kids aren't getting enough chocolate and crisps in their diet, this is the dessert for them'!

To celebrate her adventures in the east of England, Nadiya also creates two new recipes in her kitchen - a ploughman's cheese and pickle tart, to celebrate all the ploughman who make East Anglia the farming heart of the country, and a herby chicken and potato salad - the perfect lunch for when 'the girls come round'.

To discover cutting-edge food, Nadiya heads to London. Her first stop is Grow Up - an indoor, urban farm in an industrial estate. Nadiya helps co-creator Kate Hofman feed their fish and harvest watercress. Nadiya then cooks a fish curry for the farm staff. Next, Nadiay visits Pratap Chatal, a chef who cooks with fragrances. He makes her a lamb dish spiced with frankincense. Nadiya then creates an aromatic cake and a Moroccan twist on a steak and kidney pie.

In episode five Nadiya returns to Yorkshire, where she lived for ten years and started her family. There she discovers people who are both preserving old traditions and creating completely new ones.

In the sixth episode of her culinary adventure around Britain, Nadiya discovers the delights of Scottish food and meets the people using ancient traditions to bring new flavours to food.

Before setting off, Nadiya cooks a family favourite using a classic Scottish ingredient - porridge oats - to create flapjack apple crumble with vanilla custard for her family.

Nadiya is in the West Country to check out two of her favourite foods, meeting a jam maker and visiting a garlic farm. She cooks doughnuts, pasties, summer salad and a cream tea.

Nadiya heads to Wales to discover some of the food stories that has made the principality a foodie hotspot. But before she goes she wants to show off her take on Wales's greatest contribution to baking - theWelsh cake. Nadiya's twist on the traditional are fennel flavoured Welsh cakes, served with a blueberry coulis.