Tony Singh and Cyrus Todiwala want to transform the way British dishes are cooked at home. The two old friends believe Britain has some of the best produce in the world but think we are missing a trick when it comes to cooking with spices.

This journey begins in the Cothi Valley in Carmarthenshire, where they make goats' cheese from the milk of animals feeding on a yearly cycle of wildflowers, herbs and berries. These cheeses have a delicious freshness that varies with the seasons. Tony bakes a golden goats' cheese, red onion and caraway seed tart. It's served with refreshing spiced pickled onions, spiked with chilli flakes, lime juice and pomegranate molasses.

Next they head for Bridgend and a family-run toffee business that's been going for over 100 years. Tony slips a couple of handfuls of whole aniseeds into a pan of bonfire toffee. The sweet shop's young customers give the aniseed-flavoured toffee a definite thumbs up. Show less