Marcus Wareing explores new possibilities on his Sussex smallholding. He has noticed more and more deer on his land and wants to learn what, if anything, he should be doing to manage them. So, he heads to the Knepp Estate to meet Charlie and Issy, who have turned over their 3,500-acre farm to rewilding, in which deer play a vital role. He learns that they can help to provide habitat for lots more wildlife, and in order to control their numbers at the Knepp, they also produce venison.

Back at the farm, Marcus has invited two apprentice chefs to have a foraging masterclass from expert and friend Colin Wheeler. When it comes to foraging, Marcus is an apprentice too, so along with the young chefs, he’s excited to learn what edible plants he has growing unnoticed on his property. In the kitchen garden and orchard there is an abundance of produce, much more than Marcus and his family can use, so he harvests four boxes of fruit and veg to deliver to the local community kitchen.

Feeling inspired by his visit to the Knepp, Marcus cooks a fabulous haunch of venison to share with Anatoliy, Stuart and Fred. Show less