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.

This second episode gets off to a bad start as getting the wheat in is hampered by badgers and a pre-Stone Age harvesting system. Max explores making bread from the wheat he’s grown, discusses having a house cow and making cheese, and deals with the shock of going without tea and coffee.

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

A Good Egg production for BBC Radio 4 Show less