Celebrity chef Chris ‘Flamebaster’ Roberts travels to Brecon for the series finale of Chris Cooks Cymru, where he explores the town’s unique blend of Nepalese and Welsh culinary traditions.

Brecon is home to a thriving Gurkha community, with around 80 Nepalese families settled near the barracks, making Nepalese cuisine a key part of the town’s food culture.

Even the local golf club serves authentic dishes, where Chris meets chef Manoj Gurung. After a round on the course, Manoj shares his recipe for deep-fried momos, dumplings stuffed with locally sourced buffalo meat.

After that spicy start, Chris seeks a drink and finds a family of gin pioneers who draw inspiration from the Bannau Brycheiniog landscape. Julie and her daughters Heidi and Naomi use water from the local caves to make their unique gins, which are also aged underground. Inspired by their creations, Chris prepares barbecue-smoked trout with a gin glaze, cooked beside the River Usk.

Further along the river, Chris visits Spanish producer Adrian and his wife, Alys, at their organic berry farm and orchard. They harness the unique local climate to grow a variety of fruit, which they use to flavour their natural ciders and beers.

Inspired, Chris creates a showstopping tarte tatin using the farm's fruit. He pops up the road to Talgarth Mill, where local grains are milled using traditional, eco-friendly methods. There, he meets head baker and pastry chef Alex, who demonstrates how to make puff pastry for the tart using the mill's wholemeal flour.

For the grand finale, Chris teams up with local chef Owain Hill, whose award-winning burgers have put Brecon on the map, to create a Nepalese-inspired Welsh lamb burger, combining the region’s finest ingredients with authentic Nepalese spices. The burger is served at a community cookout as a heartfelt thank you Brecon for its hospitality.

The episode airs on Friday, February 21 at 7:30pm on BBC One Wales.

But it is also available to watch now, along with all episodes in the series, on BBC iPlayer.