Marcus Wareing explores new possibilities on his Sussex smallholding. And, as the owner of two rare breed Mangalitsa pigs, he’s keen to master charcuterie – the method of preserving meat products. So, he invites neighbour Phil Beale over for a masterclass in curing meat. Phil has honed his craft in charcuterie in Spain, and takes Marcus through several examples of cured meats to show him what could be possible with his Mangalitsa pigs.

Marcus also has crops on his mind. After a recent visit to a small holder who grows wheat, Marcus is keen to give it a go himself, even though it’s the wrong time of year. So, after tilling a patch in his no-dig garden, he sows some wheat and hopes it’ll grow. For lunch, he rustles up a delicious mushroom and egg dish for him and wife Jane. With several types of mushrooms going into the hot pan, including oyster and portobello, it’s a proven family favourite.

Refuelled, Marcus heads off truffle hunting and meets up with Mel and her two highly trained dogs, who’ve spent years sniffing out the valuable fungi in nearby woods.

Back at the farm, Marcus turns his attention to his herb patch. With autumn approaching, he wants to preserve some of his softer herbs like tarragon and marjoram, so he uses them to make flavoured oils. Keen to find out what others are doing to prepare for the changing season, Marcus returns to Black Rootz, the Afro-Caribbean group dedicated to training young black growers. He meets up with lead grower Richard and discovers that pak choi is a good winter vegetable. Show less