Countrywise Kitchen Season 3: Episode Guide & Ratings

Paul Heiney and chef Mike Robinson embark on another tour of the UK in search of the best culinary fare. They begin their journey in Galloway, south-west Scotland, where they set their sights on wild salmon, red deer and the region's beefy cattle.

The culinary journey around Britain continues with a visit to the New Forest, where Mike Robinson goes foraging for mushrooms and chestnuts, while Paul Heiney helps round up `wild' forest pigs. On the menu tonight is pork tenderloin and an unusual tarte Tatin.

Paul Heiney and chef Mike Robinson's culinary journey takes them to Lancashire, where they discover some of the county's specialities, from hotpot to wild rabbit faggots and an upmarket version of cheese on toast.

Paul Heiney and chef Mike Robinson continue their culinary journey around Britain with a visit to the Cotswolds. On the menu this week are spatchcocked partridge, a gourmet Wiltshire ham sandwich and rice pudding made with local ingredients.

Chef Mike Robinson visits Guernsey, where he explores how the sea, landscape and proximity to France has impacted on the island's food. New cook Kate Jenkins joins the kitchen team to celebrate the best of British home-baking.

Chef Mike Robinson goes fly-fishing for trout in a Welsh valley, where he discovers a climate that is ideal for growing vegetables. Baking expert Kate Jenkins makes a Monmouth pudding in her cottage kitchen in Wales.

Chef Mike Robinson finds the best of both land and sea in East and West Sussex, barbecuing lamb over local charcoal and perfecting home-cooked fish and chips. Kate Jenkins makes a pudding widely believed to be American, which was actually invented in Sussex.

Mike Robinson concludes his culinary journey with a trip along the rivers in Wessex to the Thames. Along the way he makes a local crayfish cocktail and uses flour from a working watermill to rustle up a `super-sandwich'. Kate Jenkins bakes a snack using goat's cheese and honey. Last in the series.