In this week's episode, Maeve meets preserving supremo Pietro Demaio who shows her the ropes to a fiery Calabrese ‘Explosive Mix’ – a magnificent blend of chopped preserved vegetables perfect for bruschetta. From there she visits Korean food ambassador Heather Jeong who demonstrates how to make a vegan radish kimchi before chef, Somer Sivrioglu shares his secrets for making the red pepper paste in every Turkish pantry known as biber salçasi.