In this episode, Julius is foraging in the woods, shearing his flock of sheep and cooking beans cowboy-style on his smallholding in Dorset. Julius takes us on an emotional and fun journey as he heads into the woods beside the farmhouse to forage for cherries just like his beloved granny showed him when he was a small boy. Then, he's dusting down the cookbook she left him to make her delicious cherry frangipane tart with fabulous plump fruit and sharing the trick to making foolproof simple shortcrust pastry before tucking into a slice with a big dollop of crème fraiche with his brother Jocelyn. Then, in his ramshackle greenhouse, he's got basil-growing tips covered, from the best way to keep a shop-bought plant thriving to planting and growing your own basil seeds. Next, he's heading to the garden to pick herbs that will take an incredible herby egg mayo sandwich to the next level, and sharing the secret to whipping up easy homemade classic mayo. He's really encouraging people to have a go and, after this, there'll be no turning back to shop-bought, since it's so simple and achievable. Finally, there's one of the biggest jobs of the summer to tackle and a lot of hard work ahead gathering his sheep for their annual shearing. His brother Jocelyn and local friend and shepherdess Angie are helping. She's bringing along her old sheepdog, who surprises everyone as he triumphs in the meadow, gathering up Julius's flock against the odds. Next day they're joined by sheep shearer Edward, and Julius is trying his hand at rolling up fleeces. With all the sheep sheared, there's a delicious lunch of fire pit baked beans for the hardworking shearing crew, complete with an offer from the shearer to give Julius's hair a trim!
