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.

English asparagus is world-renowned, and with a short season of just six weeks Jamie demonstrates three different, simple ways to cook and dress asparagus to celebrate these garden gems.