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Marcus Wareing explores new possibilities on his Sussex smallholding. First, he’s checking on the new pine forest he’s planted. He’s been experimenting with using pine in his cooking, including making an infused gin, but it seems the deer also enjoy the taste of it, as they’ve done some damage to one of the new trees.

Next, having enjoyed rearing two Mangalitsa pigs over the past year, Marcus is keen to expand his livestock collection with some more commercial pigs. Farmer Stuart is going to help so together they scope out a new area of woodland that will be perfect for the new arrivals. They visit Flavian at the farm where he works in Hampshire to get his advice, pick out ten piglets for the smallholding and, most importantly, taste test the meat that they’ll be able to produce.

Back at the farm, there’s lots of work to do to prepare for the new pigs to arrive, including fencing off an area for them to settle into. Anatoliy is fixing the deer damage in the pine forest, and Marcus is welcoming his friend, chef Chris Taylor, who’s come to help build a fire pit in the woods. Marcus whips up some delicious pork and chorizo burgers on the fire for lunch.

Finally, the piglets’ new home is ready, and Flavian arrives to ensure they settle in nicely. After one escapee is rounded up and safely delivered to the new pen, Marcus and Stuart can start to plan their future.