South Wales

Chefs Tony Singh (left) and Cyrus Todiwala take their quest to spice up Britain's food to south Wales. They begin in the Cothi Valley in Carmarthenshire, where Tony bakes a goat's cheese, red onion and caraway- seed tart served with pickled onions flavoured with chilli flakes, lime juice and pomegranate molasses. Next they visit a family-run toffee business in Bridgend, where they put a couple of handfuls of whole aniseeds into a pan of bonfire toffee and test the results on the shop's younger customers.