Nigel and Adam's Farm Kitchen

In the second edition, Nigel Slater and Adam Henson aim to reintroduce the notion of seasonality, something that has largely disappeared now that imports and technology mean people can buy what they want all year round. They use spring lamb, a meat that has become increasingly expensive over the years, with Nigel rescuing the cheaper cuts to show they can be just as tasty. Meanwhile, Adam hopes his wheat will have survived after the coldest spring for 50 years