Nadiya heads to Wales before she goes she wants to show off her take on Wales's greatest contribution to baking - the Welsh cake. In Wales she meets Richard Roderick, a third-generation sheep farmer in the Brecon Beacons National Park. Nadiya gets to command the family sheepdog Jack to round up the sheep and move them. Nadiya cooks Richard a thank you meal outside of a fast lamb bhuna served with garlic naan. Nadiya heads to Monmouth to meet the UK's only home-grown edible rosewater makers, Desdemona Freeman and Denise Jones. Nadiya arrives in time to help harvest the last crops of roses. Despite the rain, the weather doesn't stop the petals from being harvested. Working with the two women, Nadiya gets in the crop, which is then distilled with water in a copper still and finally bottled. Nadiya uses this specialist ingredient in a rose and raspberry fool. The three ladies are able to eat these outside in the countryside. Back home, Nadiya celebrates Welsh seafood by deep-frying mussels with paprika chive mayo recipe which is a hit with her family.