In the first of three special programmes Paul Heiney and chef Mike Robinson celebrate winter in the kitchen - from seasonal produce to specially preserved foods.
Paul makes a trip to London to visit Borough Market, where the country comes to the city. Cafe owner Maria Moruzzi shows him how to make her special bubble and squeak.
Meanwhile, Mike goes to a farm which specialises in wild boar.
Paul Heiney and Mike Robinson look for the very best ingredients to make the most important meal of the year.
Mike meets a lord famed for his turkeys and chickens and finds out the secret to their special flavour. He also gives some hints and tips on cooking the perfect traditional Christmas roast.
And Paul discovers the origin of the humble mince pie.
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