BBC-One-2013Nigel Slater and Adam Henson join forces to show us how to get most value, variety and flavour from the top 50 foods bought in the UK week in and week out at the supermarket in Nigel And Adam’s Farm Kitchen.

Over four hour-long episodes, Nigel and Adam will sow, grow, rear and cook with the country’s favourite fresh ingredients on a working farm in the Cotswolds, run by the Righton family. They’ll put us back in touch with where our favourite foods come from and how they get from farm to fork.

It has been a truly wonderful learning experience, connecting all the dots from farm to fork. A celebration of the huge effort that goes into getting our food into shops and kitchens, and meeting all the characters that make it happen. – Nigel Slater

Nigel aims to put the art of cooking back into Britain, showing us different ways to cook with our favourite ingredients to create dishes from the traditional British roast to the more exotic meals found in our restaurants and takeaways.

Adam, meanwhile, will take on challenges to grow some foods not normally produced in Britain for Nigel to cook with. He’ll be growing ingredients such as rice, Asian mushrooms and durum wheat which is used to make pasta.

Throughout the series, Nigel and Adam learn many new skills from each other. Adam, putting his wellies to one side, learns Nigel’s top tips on preparing a Sunday roast; and Nigel, typically found making a crumble, lends a hand on the farm during lambing, and rears his own three little pigs.

Nigel, Adam and the Rightons will set up stall and sell some of their farmed produce to the public, with all money being donated to the BBC’s Children in Need.

I am thrilled to be taking part in this series and to be working with someone as knowledgeable and engaging as Nigel. Growing our own produce and taking it from field to fork has been an exciting and rewarding experience. Both Nigel and I have certainly been pushed outside of our comfort zones in this series. We’ve both learned a lot from each other and we hope that the public will now enjoy this learning experience with us. – Adam Henson

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