Jamie is in Stockholm where he samples reindeer heart, a fermented herring that smells like a stink bomb, and picks wild mushrooms and blueberries. He also makes pike perch, and beetroot.

Jamie goes truffle-hunting and wild boar hunting in the French Pyrenees. He also prepares a classic tarte tatin, Roquefort salad, an old school confit of duck, and a country-style terrine.