Sausage the Welsh pig's pregnancy becomes problematic

The sheep are in need of a summer trim.

It's all hands to the pumps for calving season. Kate is joined by a local butcher who shows her how to butcher one of her own pigs.

Kate creates hay for bedding and food - a process that can make or break a farm. It's back-breaking work, made bearable by a glass of cider at the end of the long day.

Return of the documentary following life at the presenter's farm in Monmouthshire, where she has been growing produce and breeding livestock for the past 10 years. This time, the farm's flock of breeding sheep is scanned to find out how many, if any, lambs each ewe is carrying. Later, Kate heads out foraging with Liz Knight, before cooking up a treat for Ludo - toad in the hole.

Kate worries about the farm's finances and future.

It's lambing season, and Kate deals with a problematic ewe.

Almost a decade after planting 1,000 trees around Kate's Monmouthshire farm, it's time to thin the young trees. She has brought her friend, Kate Mobbs-Morgan and her powerful Ardennes horse Kip, to clear the trees in a more traditional and forgiving way. In the kitchen, Kate starts the day with a poached duck egg with green chillies on a toasted crumpet, then cooks a hearty Italian-style woodsman's pasta with porcini mushrooms and pancetta.

Kate joins her friend and neighbour Rob Penn in his quest to plant a million trees on the hillsides of the Brecon Beacons, and takes a trip into the pine woods with forager Liz Knight. Back at the farm, Kate is up at the crack of dawn to help milk a neighbour's flock of goats, procuring rich pickings for the local creamery in Abergavenny, where they make a delicious soft goat's cheese.

The presenter shares some of her farm secrets and passions, starting with a pre-dawn walk with ornithologist Dr Steph Tyler to catch the magical birdsong before anyone has woken up. And in a hidden patch of woodland, Kate takes expert forager Liz Knight to hunt down a spring favourite, wild garlic.

The presenter is looking forward to warmer days and celebrates by kayaking down the River Wye with her friend and expert Graham Symmonds. Along the way, they check out the wildlife, beautiful disused bridges and some unusual glacial boulders. Back in the kitchen, Kate rustles up Welsh cakes, cooked on the hot plate.

Kate looks to secure the future of the farm, not just for th animals, but for wildlife as well. She and Farmer Tim are hopping to create the perfect habitat for curlews, whose numbers have been in serious decline for many years. Kate also explores the slimy wildlife at the bottom of a large pond on the farm.