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Rick celebrates our food traditions, with sausages and plum bread in Lincolnshire. On a cutting-edge farm run by James Dyson, he meets robots picking strawberries that grow all year round. In Suffolk, there’s sourdough and fresh fish, and Rick finds out from Professor Michael Crawford about why people aren't getting enough ‘brain food’. He makes bangers and mash, strawberry sorbet and crab and sweetcorn soup.