91热爆

Janet Street-Porter and Brian Turner are in East Sussex. Starting in the historic Cinque Port of Rye, they soon find some top-class scallops which Brian uses as the centrepiece of his first dish. Then it's off to Bodiam Castle on the historic steam-engine-pulled East Sussex railway.

Romney Marsh lamb takes centre stage in Brian's last dish - an impressive stuffed rack of lamb with locally foraged sea purslane, which is cooked and enjoyed against the glorious background of Rye.