Michael Buerk is joined by chef Anna Haugh at one of the country's finest stately homes. In the kitchen, they celebrate food served to the royal family when they are enjoying country pursuits. Anna prepares sausages made from pheasant, which is said to be the Queen's favourite game bird, and cooks up a dainty pastry and marzipan dessert from the cookbook of Mildred Nicholls, a kitchen maid at Buckingham palace in the early 1900s.

Historian Matt Green tours a grand shooting estate which has historic links with the royal family and views photo albums showing exactly what went on. And we follow Prince Charles's example and go foraging for mushrooms. Show less