Per takes inspiration from the neighboring country of Denmark and prepares butter bread with, among other things, smoked salmon, hand-peeled prawns and crispy bacon. For dessert, he offers homemade ice cream and rum-soaked raisins.

Per Morberg invites Fares Fares, Gerhard Hoberstorfer and Andreas Kundler. The menu consists of vinegar strömming served on crisp bread with beer and schnapps.

Per Morberg is fishing for pike that he will use for dinner. French quenelles with rhubarb parfait are offered for dessert. Per's guests are the musicians Kikki Danielsson and Sulo.

Per Morberg cooks on a wood-burning grill. On the menu is beef fillet provencale and to get the right surface of the fillet, Per uses a welder.

Per's friends Lars and Margit Abrahamsson, who run a restaurant in the West Indies, are visiting and they cook Jerk chicken with Caribbean spices. The chicken is served with a mango, pineapple, papaya and chilli salsa.

Per cooks in the outdoor kitchen for his family. On the menu is turbot, which he roasts and serves with a murkel sauce. The starter consists of a prawn soup with Armagnac and the dessert is a fruit salad.

Per takes an archipelago cruise with Jesper Taube. They prepare a feast in the ship's galley. There will be clay pot herring, food herring and steamboat steak with a cloud, fried onions and potatoes.

Per Morberg is visited by Leif Mannerström and his wife Lilian. They cook seafood burgers à la Carl XVI Gustaf and venison fillet with cream-stewed skewers and truffles.

On the menu is venison fillet with chanterelles for starters and stewed leek with pressed potatoes for main course. For dessert, there will be glace au four, vanilla ice cream mixed with sponge cake, fresh berries and meringue.

Per and Inese go into the forest to pick karljohan for a mushroom carpaccio with arugula, shredded parmesan and a few sprinkles of lemon. There will be pasta vongole, pasta with mussels and lemon sorbet with vodka.

Per Morberg is visited by Henrik Schyffert and Erik Haag. Per serves freshly boiled beets together with parmesan and pine nuts as a starter and cod loin as a main course.