Rory is inspired by Fortnum and Mason to create his own Burnt Caramel and Chocolate Truffles. He then visits Café Cecilia, Dublin chef Max Rocha’s restaurant in East London. Max’s much- loved Guinness bread and smoked mackerel with cucumber pickle prompt Rory to make a Pickled Cauliflower and Red Onion. Finally, Rory goes shopping in one of his favourite London shops – Sally Clarke’s Bakery and Delicatessen in Notting Hill Gate. Back at home in East Cork Rory also makes Spiced Apple Chutney and bakes Eccles Cakes.