Nadiya's food tour of Britain begins in the home counties. The film's opening recipe is one of the first things she learnt to make as a child living at home - cheese scones. Here, she serves it with chive butter.

Stop one on her tour of the home counties is a visit to an asparagus farm on the outskirts of Oxford, where she helps with the harvest. Joining young farmer Imogen Stanley, Nadiya learns about how the sandy soil here is perfect for asparagus farming and also gets a crash course in harvesting, using specially designed asparagus buggies. Nadiya can't resist a challenge and, in the end, even offers Imogen a buggy race. Nadiya uses the asparagus in a super fresh Indian five-spice stir fry, a very different take on the traditional Chinese one, and a welcome thank you meal for Imogen, her parents and the professional asparagus pickers.

Nadiya's final stop on her tour of the country is Milton Keynes, where she meets Turan T Turan, a former fireman who now runs a cooking school dedicated to teaching people how to smoke their own food. Working with Turan, Nadiya builds her own cold smoker and smokes some haddock. Nadiya then uses the smoked haddock to cook her delicious smoked haddock welsh rarebit, served with a chicory and radish salad.

The final recipe of the episode takes its inspiration from Eton College, as it is an Eton mess cheesecake that marries the famous dessert created at Eton School with a cheesecake base. Nadiya shows off all her creative skills making a dessert that looks as stunning as it tastes, with candy striped mini meringues and chocolate swirled strawberries. Show less