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Chefs Tony Singh and Cyrus Todiwala want to transform the way British dishes are cooked at home. The two old friends believe Britain has some of the best produce in the world but think we are missing a trick when it comes to cooking with spices.

There is nothing new about mulled cider, but how about boiling a gammon joint in it? In Cyrus's exceptional gammon with cider and cinnamon the cider is infused with cinnamon sticks, red chilli and coriander seeds.

Roger Wilkins's cider farm at Mudgley is open seven days a week and you can pitch up almost anytime to enjoy his award-winning ciders. There is nothing Roger doesn't know about mulling cider, but Tony is determined to take Roger's experience to another level. He creates a spiced buttercream and pours warmed cider over it.

Somerset is home to Britain's most popular food product worldwide, cheddar cheese. But few cheddars compare with that aged within the caves of Cheddar Gorge. Cyrus cooks a chilli cheese toast extravaganza with beer, egg yolks and for that spicy magic, fresh green chillies and English mustard.

Next, Cyrus and Tony alight on a relatively new culinary enterprise. Chocolatier Al Garnsworthy is renowned for making chocolate-covered honeycomb. Honey and cardamom are perfect bedfellows and the effect of combining them in the frothy effervescence of honeycomb is sensational. Tony bakes an easy chocolate and cardamom mousse cake with cardamom honeycomb.

Emboldened by their success, the boys set out to take on the great British breakfast. To see if it passes muster they persuade Dawn, head waitress of the Nunney Catch Transport Cafe, to serve their spicy breakfast.

Their journey now at an end, the boys exhort us all to adopt the habit of using spices in our favourite dishes.