Before he does anything, Jack tastes the most famous jellied eels in London at Graham Manze's eel and pie shop - a location that his father Rick previously frequented, with Graham presenting a photo to prove it! While tasting away, Polly dishes the dirt on jellied eels dating back to the 10th century, and how it developed into the ' treat' food for the hungry and poor of the 19th. Back in his Cornwall kitchen, having never cooked eel before, and with Graham not sharing his secret recipe, Jack improvises in the most classic British way he knows, by adding carrot, onion, bay leaf and malt vinegar.