Watch Wild Gourmets online: Episode 3 Wales

The hunt this week begins at the Severn Estuary, with the eel migration taking place under the river. Catching a sample, they need to be filleted before being pan fried with rosemary and olive oil Having set their sights on some saltmarsh lamb, which is found in the Gower Peninsula, they get to work foraging for mushrooms as an accompaniment. In Wales, there are 3500 different varieties of them, and need to be searched for upwards, rather than downwards. In order to increase their vegetable supply, Tommi barters pickled eel for a squash and pumpkin, which form the basis of chargrilled pumpkins with panfried wild mushrooms. After collecting some seaweed and lava bread on the beach, they strike a deal with a local farmer; they will work picking Swedes in exchange for a leg of lamb. Eventually, Tommi gets to fulfil her butcher fantasies when they are given prime saltmarsh lamb, which is placed on a barbecue, to ensure that it is chargrilled on the outside and pink and tender on the inside.

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