麻豆社

Nigel and Adam look at the disappearing notion of seasonality. With imports and technology allowing us to eat whatever we want, all year round, the boys aim to put us back in touch with nature's food cycle.

Looking at spring lamb, a meat that has become increasingly more expensive over the years, Nigel rescues the cheaper cuts, showing they can be just as tasty for a lot less money.

Following the coldest spring for 50 years, can Adam's spring wheat survive? And as harvest approaches, will Adam and Nigel have grown enough food to impress their neighbouring Cotswold farmers as they traditional harvest supper?