Prue is joined by chef Tommy Banks, who owns two Michelin-starred restaurants in North Yorkshire. He cooks home reared Hogget (lamb aged 1-2) with faggots, greens and pesto. Prue makes eye-catching two-tone soups guaranteed to impress at a dinner party. Also on the menu today, with her husband John in the kitchen as reluctant commis chef, Prue makes a delicious galette with goat curd and roasted tomatoes. John heads outside to lay a camera trap to find out what wildlife they have on the farm. Plus, Prue's handy hack to make cakes with an unexpected ingredient.