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Chefs Tony Singh (left) and Cyrus Todiwala take their quest to spice up Britain's food to south Wales. They begin in the Cothi Valley in Carmarthenshire, where Tony bakes a goat's cheese, red onion and caraway- seed tart served with pickled onions flavoured with chilli flakes, lime juice and pomegranate molasses. Next they visit a family-run toffee business in Bridgend, where they put a couple of handfuls of whole aniseeds into a pan of bonfire toffee and test the results on the shop's younger customers.
