The writer couple Bengt Ohlsson and Helena von Zweigbergk come to visit Morberg at Tullgarn. Per cooks one of his childhood favorite dishes, with a little modification.

Per cooks a meal for himself and Inese. He starts by composing the perfect cheese tray in a cheese shop in Trosa. He prepares a classic veal roast with homemade stock, which he serves with hazelnut potatoes.

Per Morberg has been deer hunting and makes dinner from the fruits of the forest. There will be a starter with mushroom stew and a main course with harsadel bound with pork rind. The sauce is made from onions, carrots and spring onions.

The dinner this time will be an interesting meeting between Sweden and Russia. Per prepares roe tongue and blinis for starters and black pudding for main course with raw stir-fried lingonberries.

Morberg offers roast lamb with garlic, rosemary and thyme. He also tries an appetizer his wife once ate. For dessert, Per's own summer explosion is offered; lemon curd served with digestive biscuits, lightly whipped cream and raspberries.

Per Morberg cooks a royal meal inspired by princes and princesses. For starters, there will be crêpes à la Bertil with shrimp paste. The main course consists of castle steak with summer cucumber and cream sauce.

Per Morberg heads to the Reijmyre glassworks to treat the glassblowers to food. Among other things, there will be Glashytte herring cooked by the children at the mill and a Thai-inspired glass noodle salad.

Morberg goes out into the woods to cook. It becomes an all-day project when he grills a baby pig with onions, root vegetables and herbs. For starters there will be raw rasak with sour cream.

Per Morberg and his wife Inese are trying their hand at crofter life the Morberg way. They prepare croft stew with meat, root vegetables and vegetables which they cook over an open fire.