James Martin's Islands to Highlands

Today James is joined by Galton Blackiston, not only his close pal but also a top-class, Michelin-starred chef. 

In today's show they don diving suits to swim with seals and hire an unusual mode of transport to take them around the islands. Galton visits a sea salt farm and delivers some back to James, who uses it to cook up some wonderful salt-baked sea bass.   

James finds an unusual restaurant situated in the middle of a post office and finishes off the day cooking roast duck by a stunning seashore.

In today's journey from Islands to Highlands, James returns to one of his favourite places in the UK - the beautiful county of Cornwall.  

Joining him is his close pal and Michelin-starred chef Galton Blackiston. During their trip they discover some world-class Cornish ice cream, and Galton visits Newlyn fish market to pick up some Cornish cod. James then cooks it, along with Cornish oysters and a warm tartare sauce. They both round off the day with a painting challenge on Sennen beach, where they try out their oil painting skills. Finally, James whips out his BBQ overlooking a beautiful beach, where he cooks delicious surf and turf.

On the next leg of his Islands to Highlands tour, James is joined in glorious Devon by his friend and Michelin-starred chef Simon Hulstone.

James visits an extraordinary mushroom farm - situated in a bungalow - and uses some to make a tasty steak and mushroom dish.

Simon samples some award-winning cheese, which inspires James to make a cheese platter fit for a king.

The day ends with a trip to the Art Deco splendour of Burgh Island, where James cooks brill with a beurre blanc, overlooking the stunning views of the Devon coastline..

In today's episode, James is joined by pal and Michelin-starred chef Mark Jordan, and together they set out to explore the delights of Jersey aboard mini motor bikes.

James samples the delights of one of Jersey's most famous exports - the Jersey Royal potato - and he uses them to cook up a squid risotto with a difference.

Mark Jordan gets a lesson in oyster shucking and James discovers an island speciality Jersey black butter, which he uses to create a delicious sweet treat, a black butter tartlet, served of course with Jersey cream.

Today, James and his wingman, top chef Mark Jordan, hop aboard their motorbikes to discover the wonderful island of Guernsey.

They sample local speciality Gache cake, a seafood platter fit for a king and James uses Guernsey's wonderful dairy produce to make a delicious creamy rice pudding with chargrilled peaches.

Finally, James and Mark set themselves a fishing challenge by attempting to catch the "King of the Sea" the mighty turbot, and James finishes the day by cooking a mouth-watering turbot dish with seafood.

James starts his Highlands to Islands journey this week discovering the delights of Dorset.  He is joined on his trip by his mate and Michelin-starred chef Paul Ainsworth.  

They hop aboard a millionaire's yacht, where James cooks a delicious sea bass dish. Paul discovers some fantastic local cheese, while James visits a breeder with mangalista pigs in a beautiful coastline setting. 

The highlight of their day is a beachside barbecue, where they feast on some amazing pork and chicken cooked al fresco.

James is joined by top TV chef Monica Galetti. They're in Oxford, where Monica discovers the delights of an organic local distiller. 

James takes a river trip to a fantastic pick your own farm where he picks some raspberries and he uses them to cook a delicious pudding on the banks of the river.  

James also visits one of the world's best chefs, Raymond Blanc, at his restaurant Le Manoir aux Quat'Saisons, where he enjoys some of Raymond's Michelin-starred dishes.

Finally, James cooks in the beautiful grounds of Le Manoir - serving up a tasty chicken dish with morels.

James is in South Wales, accompanied by Michelin-starred chef Stephen Terry.  

James discovers award-winning Welsh wine and cooks a Welsh lamb ragu on a beautiful mountainside. He samples the delights of organic Welsh chocolate and visits cooking legend  Shaun Hill at his renowned restaurant The Walnut Tree.  

The day comes to an end at Barry Island, where James and Stephen enjoy all the fairground rides at this famous resort and James cooks Barry Island churros overlooking the beach.

James is joined by Michelin-starred chef Gareth Ward.  

They enjoy some Welsh Mountain cider tasting, then James uses some to dish up some cider- infused apple fritters with cider custard. Gareth discovers a cattle farm which rears Welsh Wagyu cattle who are fed on local beer.

Later they take time out and Gareth is challenged to a thrilling rally car ride, while James demonstrates his dog training prowess with his trusty hound Cooper.  

Finally, James finds a picture postcard setting to dish up a decadent Welsh Rarebit.

James's final stop this week is in England's first National Park: The Peak District.

He is joined by cooking legend Tessa Bramley, who serves him up a delicious beef fillet along with vegetables from her beautiful garden.

James takes part in an unusual contest, hen racing, where he challenges a local lad and world champion to a race. 

After discovering some award-winning gin, James meets a local forager and samples some of his elderflower wine. Finally, he uses some of the foraged elderflowers to make a delicious dessert. 

Today's journey sees James returning home to his native Yorkshire, where he is joined by good friend and multi award-winning chef Brian Turner.

James visits top chef Frances Atkins' beautiful restaurant The Yorke Arms, where he enjoys her signature dish al fresco, in her unusual dining room The Onion.   

Brian tastes the delights of some Yorkshire charcuterie and later they both take time out, where James brushes up his clay pigeon skills and Brian is challenged to some off-road driving.

Today's episode sees James visiting the stunning Lake District, where he is joined by top Michelin-starred chef Clare Smyth.

James visits Clare's meat suppliers the Lake District Farmers, while Clare learns the secret of the Lake District's famous sticky toffee pudding. 

They both visit the Windermere Jetty Museum and are treated to a trip out on Lake Windermere on a traditional steam powered boat.

Today, James is joined by Michelin-starred chef Kenny Atkinson and they set out to sample the delights of Northumberland.

They learn how Mead is made on Holy Island, James cooks up a Singapore-inspired crab and lobster dish on a stunning beach, then they both enjoy a Puffin cruise at Cockett Island. 

There's a trip to a lobster hatchery too, before James cooks local speciality Singing Hinnies on another breath-taking beach.

Today, James is joined by Michelin-starred chef Lisa Goodwin-Allen, and they pay a visit to the Isle of Man during the famous TT race warm-up week.

James serves up proper biker food - pork burgers with a spicy apple sauce, while Lisa visits some local organic juice producers.  

James picks up some local Manx kippers and make a delicious soup, before joining his friend and TT legend John McGuinness at the preparation for the TT race. Finally, he treats John and his team to some tasty lamb chops with hispi cabbage and an olive glaze.

In his final trip this week, James is joined in Northern Ireland by his good pal and local boy Paul Rankin.  

They brave the Carrick-a-Rede rope bridge together, then James cooks a tasty fish dish with the dramatic coastline as his backdrop. 

There's a fishing trip over to Rathlin Island on the menu too, where James tastes some dishes made from the local kelp.  

James and Paul then visit the Old Lammas Fair, where they taste some of the delicious seafood, before James cooks up a delicious boozy sweet treat using some of Ireland's tastiest liquor.

James returns to Northern Ireland to explore Lough Neagh.

James is joined by Nick Nairn for a trip aboard luxury train the Royal Scotsman. During the journey, James visits the train's kitchens to prepare a traditional duck a l'orange. Along the way they stop off at a bakery in a former prisoner of war camp and historic Scone Palace, where they prepare ham and cheese toastie in the grounds.

James takes a trip to the Cairngorms National Park, joined by Nick Nairn. They visit some friendly reindeer and brave the rapids on the River Spey, where they go whitewater rafting.

James is joined by fellow chef Tony Singh for a tour of the Isle of Skye. Tony begins by visiting a local bakery that doubles as an art gallery. He also learns how to make the local oatcakes. James, meanwhile, is inspired by the seafood to cook a dish using plaice and lovage. The duo then take a boat trip, where they go dolphin spotting, and James cooks up a fresh lobster and langoustine dish with an added Scottish twist.

James visits the Shetland Islands, an area of natural beauty that he's always wanted to see. He gets to hire a vintage car to explore the area, where he learns about traditional fish salting and cooks a tasty vegetable curry at a local social enterprise project. Later on, James learns all about Shetland community spirit and cake at one of their famous Sunday teas, and finally cooks up a Shetland-inspired paella on a beautiful local beach.