In Henley, Michel visits a local butcher, farmer's market and a chocolate fuelled café. He also cooks a duck burger, cheese and ham pie, and lemon tarts.

Michel goes fishing with an old friend and makes an alfresco fish dish by the river. Plus, he makes watercress soup, a winter salad, and roast apples.

Michel arrives in London, where he goes mud larking and visits a 500-year-old pub. He cooks pan roast chicken, mussel stew and pear and plum crumble.

In Southend, Michel meets a family of fishmongers and chefs keeping it local. Plus, he makes scallop curry, prawn toast, and fried custard beignets.