Opening with a visit to Chiltern Farm, Jack and Polly are given the low down on a variety of pig breeds by pig-farmer Keith Bennet. And did you ever wonder why pork is paired with applesauce? It turns out that back in the more Medieval days, pigs were slaughtered in Autumn as they couldn't survive the winter- at the same time apples were harvested. Hence the pairing is not only a tasty combination, but one of seasonal convenience too! Back in his Cornwall kitchen Jack cooks a very British pork and apple bun, starting with the brine right through to stewing the apples; all before swiftly whisking off to Bangkok. In Bangkok, Jack's first encounter is with Executive Chef Tep of Taan restaurant. A chef who already has a reputation for mixing up Thai dishes to surprise his customers, he is the perfect aid for Jack on his mission..