Max Cotton, a retired political journalist, leaves behind the weekly shop, supermarkets and the modern world to find out if he can grow and produce 100% of his food on a smallholding near Glastonbury. His only import for a year is salt.

In this third episode, Max gets to grips with the grisly process of turning farm animals into meat, and he has to come to terms with a disastrous potato harvest that could threaten the viability of the project. Max and his neighbours also gather in grapes for winemaking and we learn how best to pluck a Christmas turkey.

Presenter: Max Cotton
Producer: Tessa Browne
Executive Producer: Kate Dixon

A Good Egg production for BBC Radio 4 Show less