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Nadiya heads out to the Peak District and surrounding areas in search of people who are preserving old culinary traditions. But before she leaves for her adventure, she cooks her interpretation of the bakewell tart, from the Peak District village of Bakewell. Nadiya's version of the cherry bakewell is a cherry, almond and nutmeg tart.

Her first visit is to Ian Barrett and his mum Eileen - the family have been making the local, pancake-style delicacy of Derbyshire oatcakes for over 60 years. Nadiya joins Ian Barrett on the production line and finds out how he makes them, but it turns out that it is easier said than done! Ian is one of the last people making these Derbyshire oatcakes and worries that when he stops, this 400-year-old delicacy will disappear. Nadiya surprises Ian and his mum when she shows them the flexibility of the Derbyshire oatcake by using it as a casing for her potato and dill samosa.

After this, Nadiya travels a few miles out of the Peak District to the village of Hale, just inside Greater Manchester. She is here to meet Jules Goddard, a professional artisan picklemaker, inspired by the pickles her grandmother and mother used to make. Together they make a classic cucumber pickle with hints of Indian spices, and then Nadiya goes to Altrincham Market, where Jules has a pickles and sandwich stall, to make a tandoori cod burger with pickled cucumbers. What will the locals make of it?

Nadiya finishes the show back in her kitchen, where she prepares a dish that makes the most of a classic Peak District product - lamb. With all the hills in the national park, famers have been breeding and raising sheep for centuries. Nadiya creates sumac lamb chops with caramelised onion and crushed potatoes, and serves them to her sister and her children.