05 Mince pies

Each December, cooks up and down the country revert to the tried and tested recipes they rely on every festive period. However, this is not always the case with the mince pie.

How has our attitude changed to this festive treat, and is there such a thing as the 'perfect' mince pie? Join Hugo Harrison as he investigates the mince pies of Christmas past, present and future.

04 What is bean-to-bar chocolate?

The world of chocolate is divided, but what separates one side from another? Hugo Harrison visits small-batch chocolate makers Pump Street Bakery to find out.

03 Raw milk

Today's food story is set in a landscape that faces constant change. The dairy industry has been a victim of fluctuation for decades, whether it be in price, climate or government support.

Hugo Harrison meets a farmer whose diversification into raw milk, cheese and butter is gradually levelling these fluctuations, and profitably, too - but is this a remedy, or a solution that will only work short-term?