Jamie shows how to make a simple, versatile short crust pastry for sweet and savoury dishes, then prepares a delicious Italian ham, nettle and spinach tart.

Jamie turns his attention to eggs and collects the batch that his free range hens have laid and makes a delicious homemade egg tagliatelle and an omelette salad with bresaola.

Jamie turns his attention to the rhubarb plant and shows how versatile it can be with rhubarb fool, hot and sour rhubarb with crispy pork and noodles, and even a creamy cocktail.