Michael Portillo explores the subtropical island of Madeira, situated more than 500 miles off the coast of the Algarve. He learns how to cook espetada, a traditional barbecue dish, using a skewer made from the branch of a bay tree, meets an 83-year-old who operates the island's last surviving water mill and parties the night away with a Brazilian samba band and cocktails. He also learns of Britain's historic links to the island, as many families were drawn to Madeira in the 17th century to set up wine companies