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In the Lake District, Rick meets Kevin Tickle, a chef who loves to forage, and the sheep farmer and author James Rebanks. He visits an old friend in Morecambe Bay with a secret recipe for the best potted shrimps. In Yorkshire, he discovers the story of yorkshire pudding and visits the UK’s biggest tofu factory. He cooks tofu pad thai, aubergine biryani and, with his son Jack, makes his mum’s shepherd’s pie.