Restaurant critic Giles Coren and writer and performer Sue Perkins spend a week going back to the food of their childhood in the 1970s. Cooking for them at home is top chef Mark Hix as they go down culinary memory lane.
Giles and Sue go further back then ever, finding out what garum - a ubiquitous ingredient in the Roman kitchen in almost anything - actually was. And that some of the typical British dishes are in fact Roman.