Season 1

Tommi & Guy begin their adventure in Cornwall, travelling down using vegetable oil for fuel in a customised car.

The purpose of their journey is to find natural, wild food and, by using a combination of skill, judgement and bartering, to create delicious and healthy meals from it. Their first discovery is shellfish; the mussels in the sea are far superior to the ones attached to the rock, and taste delicious when cooked in thyme butter. In Frenchman’s Creek, Guy catches flatfish.

In the woods, they find wild sorrel, and beefsteak mushrooms, so called because of their taste and appearance, which makes a delicious omelette.

In Dorset, 'a foodseeker’s Mecca', they go in search of pigeons, and are shown how to catch them using a hide and recently killed ones, which are used as bait. As they’re a pest, farmers are only too keen to be rid of them. These form the basis of a delicious warm salad with blackcurrants. They also face a challenge to cull a dozen wild rabbits, which are “lamped”, by having a light shone in their eyes, and then being shot. This forms the basis of a delicious rabbit Milanese, with a slow-cooked ragout, all using local ingredients. The rabbit can be used in its entirety, with the bones for stock and the remaining meat in casseroles

Tommi & Guy venture to the rich pastures of East Anglia, "the breadbasket of England".

With woodland packed with game and rivers full of fish, it is an essential stop for any food-lover. The most delicious food on offer is pheasant which, with a licensed shotgun and the landowner’s permission, forms an excellent meal. Guy improvises a 'game rail' on which to hang his catch to keep them fresh.

Meanwhile, Tommi visits some 19th century walled gardens to find an assortment of riches that include unusual food such as bananas and chillies. Eventually, the pheasant is used to stuff chargrilled peppers along with coriander, cloves, cinnamon and black pepper, and a cale and squash mash.

They also venture to the rivers in an attempt to catch some pike, an aggressive fish that is nevertheless a delicacy in France. Tommi catches two, much to her delight, to Guy’s solitary catch ("Beginner’s luck or not, you have won!") and, after bartering a pheasant for a bag of potatoes, Tommi makes an 18th century recipe of baked pike in white sauce, flavoured with thyme and the pike’s liver.

The hunt this week begins at the Severn Estuary, with the eel migration taking place under the river.

Catching a sample, they need to be filleted before being pan fried with rosemary and olive oil

Having set their sights on some saltmarsh lamb, which is found in the Gower Peninsula, they get to work foraging for mushrooms as an accompaniment. In Wales, there are 3500 different varieties of them, and need to be searched for upwards, rather than downwards. In order to increase their vegetable supply, Tommi barters pickled eel for a squash and pumpkin, which form the basis of chargrilled pumpkins with panfried wild mushrooms.

After collecting some seaweed and lava bread on the beach, they strike a deal with a local farmer; they will work picking Swedes in exchange for a leg of lamb. Eventually, Tommi gets to fulfil her butcher fantasies when they are given prime saltmarsh lamb, which is placed on a barbecue, to ensure that it is chargrilled on the outside and pink and tender on the inside.

Heading up to the moors, where three quarters of the world’s heather can be found, Guy and Tommi go in search of red grouse, quintessentially English and much prized birds.

After ingeniously constructing their tent inside a ruined cottage – "a tent inside a house?" – they are offered the chance to go shooting in exchange for labour. First, they are invited to catch rabbits, which are caught by having nets erected around their warrens, and then being chased out of them by ferrets. They are then killed by 'necking', breaking their necks, for a quick, clean kill. Tommi is overwhelmed by the experience, finding it “quite emotional, but really important. "The braised rabbits form a delicious accompaniment to a side dish of red chard."

In exchange for vegetables, Tommi and Guy dig an allotment, discovering celeriac and red cabbage. Additionally, all manner of weird and wonderful vegetables are discovered, such as hairy bittercress, which forms a salad along with sorrel and hedge garlic, as well as fried onion. Eventually, after a successful season on the moors where they shoot three grouse, they are served up marinated in rosemary, sea salt, black pepper and oil, with potato and celeriac chips on the side.

In the Lake District, both Tommi and Guy admire the spectacular scenery. They fish for perch, but only catch a small one, releasing it back into the wild.

Eventually they settle for the simple but nourishing option of chestnut soup, made with roasted sweet chestnuts and roughage in the form of potatoes and onions. Guy’s wimpishness while peeling them wins him no admiration from Tommi.

They find rather more success when they go fishing, catching shrimp with an old-fashioned net. Along the way they catch a flounder, which, combined with brown shrimp and some spiced butter, makes for a decadent and satisfying breakfast. Taking an unusual turn, they then catch some grey squirrels, seeking to overturn people’s conceptions of them as pests.

After foraging for a wide variety of plants, including pennywort and old man’s whiskers, they take the beautifully tender squirrel meat and combine it with damson sauce, brown sugar and a range of spices to serve it up as 'Peking duck', wrapped in pancakes, to mouthwatering effect and great acclaim from the locals

Nearing the end of their quest, Tommi and Guy have saved the best til last.

Firstly, they catch scallops in the old-fashioned way, by diving for them. These are then bartered for crab, with the end result a deeply satisfying and delicious Scottish seafood platter, with mayonnaise with a hint of spice setting it off perfectly. Afterwards, they head to the Highlands and an estate to capture deer. The Herd size managed through culling – 90 of the 600 hinds must be killed, which will ensure herd’s sustainability. It’s essential to shoot hind in the heart to avoid suffering, and also gutting has to take place within 30 minutes of the kill to avoid pollution. This accomplished, Guy comments that this is “the best wild meat you can get in Britain”.

Tommi barters some vegetable oil for chocolate to accompany the venison, which is marinated in olive oil and rosemary to the fillets. Potato cakes, with butter and seasoning, also go well with it, as does a hawthorn berry sauce. Tommi creates a stew of the remaining meat – cooked in Chilean chocolate, which suits rich gamey food. This is prepared in a “Dutch oven”, which can be placed directly in a fire.