The Wartime Kitchen and Garden

Harry Dodson reluctantly roots up the flower beds and orchard to concentrate on food production. As war approaches 60 per cent of this country' s food is imported, so the work is urgent. He has the assistance of a recruit from the Women's Land Army. At least during those early months of the "phoney war" there was a chance to stock up.

Ruth Mott disguises breast of lamb in egg and breadcrumbs and ekes out her fat allowance by using potato pastry in a leek pudding. Harry Dodson mourns the passing of farmyard manure and sets about building giant compost heaps and cloches.

Ruth Mott uses carrot to sweeten a wartime chocolate pudding and, when icing sugar is banned, decorates a wedding cake with cardboard.

Harry Dodson, head gardener, and Ruth Mott, cook, relive the kitchen front of the Second World War. Ruth makes brawn from half a pig's head and Harry tries to increase his potato yield.

Ruth Mott's assistant Joyce breaks a china cup and has to replace it with a utility one. Harry Dodson is called upon to buy a few tomatoes "under the counter". Ruth makes mock banana with mashed parsnip and banana essence, and draws stocking seams on Joyce's legs.

Ruth Mott bakes salt cod with boiled nettles and learns to use a canning machine to preserve her plum crop. Harry Dodson grows and cures tobacco and Joyce stews kitchen scraps for Annie's chickens.

Ruth Mott makes a Swiss breakfast of oats, raw carrot, apple and raisins and a "mock" mayonnaise to go with a summer salad. Harry Dodson keeps his glasshouses heated by burning wood from the estate.

The final programme remembers 1945. Winter brought the worst fuel crisis of the war, so Ruth Mott uses a steamer and cooks rabbit, while Harry Dodson cultivates haricot beans.