Dick gets to grips with day to day life at the farm, before heading off to feed the Gloucester Old Spot pigs, one breed of livestock that populates the farm. With spring in the air James gets stuck into lambing and cameras are on hand as he delivers his first lamb.

Dick is helping out with the newly-born lambs who need lots of care and attention. Meanwhile, James is on a mission to find out how cheddar cheese is made using the milk from the farm's dairy herd. Back in the market garden Dick cooks a hearty chicken, bacon and leek pie followed by a baked blueberry cheesecake, while James sets up stove outdoors to cook herb flavoured oils, warm salad and wild garlic flatbread.

Dick helps out with the newborn lambs and bottle feeds some of the hungry orphans, while James finds out how cheddar cheese is made with milk from the Daylesford dairy herd. Back in the market garden Dick prepares some of that unfairly maligned vegetable the cabbage to go with his hearty chicken, bacon and leek pie, and follows this with a baked blueberry cheesecake. James sets up his stove outdoors and cooks herb-flavoured oils, warm salad and wild garlic flatbread.

Dick visits a herd of red deer in Staffordshire and helps administer doses of copper to the females so they stay in peak condition. Meanwhile, James is finding out all about the bread baked in the farm's bakery. On Dick's menu this time are pork meatballs followed by a frangipane tart. James is outdoors, cooking a smoked fish breakfast with muffins and asparagus.

Dick helps the farm manager fit the young Aberdeen Angus bulls with nose rings, while James is in the chicken run letting out the hens and collecting the eggs. On the food front, Dick cooks roast shoulder of lamb followed by queen of puddings, and James is outdoors knocking up everyone's favourite - pizza.

Dick is helping the farm manager to round up some sheep that need ear-tagging, while James is out in the arable fields learning about planting and having a go on the tractor. Dick prepares a main course of roast beef followed by bread and butter pudding, and James is outdoors cooking up mini hot dogs with some special coleslaw.

Dick is busy in the milking parlour connecting up the cows and finding out how it is done, while James catches up with the new lambs that are now out in the fields with their mothers. Dick's main course today is a family favourite - fish pie - and an unusual rice pudding tart with apricots. James prepares hot smoked duck breast with rhubarb preserve.

Gloucester cattle are having their nails trimmed and Dick is there to watch. James is in the creamery finding out about the double and single Gloucester cheeses that are produced from their milk. Dick cooks a delicious pearl barley risotto with chicken thigh fillets, followed by his own version of Eton Mess - which he calls Cotswolds Mess. James is outside making a family favourite - homemade fish fingers with potato wedges.

Dick has a go at shearing the farm's year-old hoggets and James introduces the stud bull to the cows. On the cooking front, Dick serves up southern fried chicken with coleslaw followed by summer pudding, and James's outdoor feast is courgette fritters with sweetcorn relish.

Dick helps remove horns from the young cattle, while James enjoys the new born chicks. Dick's main course is trout ravioli, followed by a dessert of lemon tart and raspberry cream. James is outdoors as usual, cooking lamb kebabs with cherries.

Dick learns how the farm breaks in their young bulls while James has a wander through the farm's wetlands looking for wildlife. Dick's main course is family favourite moussaka with a green salad and a trifle to follow. And James prepares a savoury cheesecake with pomegranate dressing.

Dick and the farm manager are buying a boar to keep the sows happy, while James finds out how goats' cheese is made. Dick prepares a main course of short ribs of beef cooked with quinoa and chargrilled vegetables, followed by cherry brownie and hazelnut ice cream for pudding. James is at his camp fire, cooking spatchcock chicken and tzatziki.

Dick visits the farm's other property in Staffordshire to find out how they check the sheep for parasites, while James is with the farm's head baker making bread. Dick prepares stuffed chicken with salad and a raspberry and white chocolate shortbread, and James cooks the ultimate steak sandwich. Some local ramblers enthuse about the joys of country walks.

Dick is in Staffordshire at the farm's other property to see the newborn fawns raised there. James cooks wild butter and campfire breadsticks and then makes a stir fry in a pot with the help of the farm's market gardener. Dick prepares raised pork pie with pickled vegetables and a plum upside-down cake.

Dick is with farm manager Richard Smith and his dog as they prepare for an upcoming sheepdog trial. Dick has a go at rounding up sheep, but soon discovers just how difficult it is. There is a Spanish theme to the menu as James cooks paella and Dick makes tapas followed by apple strudel. James visits the dairy cattle to find out how they fare in summer.

Dick accompanies farm manager Richard to sheepdog trials in Kent where his two dogs, Dan and Glen, are competing. Dan, the younger of the two, fails to make the grade but Glen comes third. James cooks nachos with refried beans and Dick prepares tempura followed by brandy snaps. Then James catches up with the assistant farm manager as he finds out how the arable side of the business is going.

Dick is with farm manager Richard, who tells him about their herd of Gloucester cattle. Outdoors, James cooks chicken and croutons with Caesar dressing before meeting up with market gardener Jez Taylor to find out all about herbs. Then Dick makes a tomato tarte tatin followed by fruit and jelly blancmange.

Dick helps to check some of the sheep for foot rot - something they suffer from when the weather is very wet. James cooks carrot cake and then helps to unload some newly arrived goslings. Dick's main course is a venison mini roast made from sausages and a summer fruit clafouti.

Dick is helping farm manager Richard to mark his seven young female pigs with ID numbers, while James finds out all about South Devon cattle - also known as Orange Elephants. Dick prepares a trio of quiches followed by rum baba, and James cooks dhal with pickled chutney.

Dick meets the farm's Christmas turkeys and helps let the geese out of the barn, as James gets some tips on growing salad from Jez the gardener. Dick prepares chicken followed by a vanilla slice, while James makes beefburgers with a black pepper milkshake.

In the last episode of the first series, Dick is helping herdsman Deryck with the pregnant dairy cows, who are being separated from the herd while they have their calves. James cooks a trio of mini pasties out of doors, then helps with a new delivery of pullets. On Dick's menu are epigrams of lamb, followed by fruit flan for pudding.