Vad blir det för mat?

Per Morberg takes mushroom expert Klas Jaederfeldt on a tour of the mushroom forest. Then there will be cooking on the theme, both mushroom soup and pasta with mushroom sauce.

Morberg goes to the Anthroposophers outside. Once back in the kitchen, there will be a starter with fresh root vegetables and the main course will be cheese fondue. Per's wife Inese shows how to lactic acid cucumber.

Per Morberg has invited to a gentlemen's dinner. The gang of boys is treated to a sauna, Cajun crayfish and grilled perch. For dessert, there will be crêpes in true French style.

The writer couple Bengt Ohlsson and Helena von Zweigbergk come to visit Morberg at Tullgarn. Per cooks one of his childhood favorite dishes, with a little modification.

Per cooks a meal for himself and Inese. He starts by composing the perfect cheese tray in a cheese shop in Trosa. He prepares a classic veal roast with homemade stock, which he serves with hazelnut potatoes.

Per Morberg has been deer hunting and makes dinner from the fruits of the forest. There will be a starter with mushroom stew and a main course with harsadel bound with pork rind. The sauce is made from onions, carrots and spring onions.

Per takes inspiration from the neighboring country of Denmark and prepares butter bread with, among other things, smoked salmon, hand-peeled prawns and crispy bacon. For dessert, he offers homemade ice cream and rum-soaked raisins.

Per Morberg invites Fares Fares, Gerhard Hoberstorfer and Andreas Kundler. The menu consists of vinegar strömming served on crisp bread with beer and schnapps.

Per Morberg is fishing for pike that he will use for dinner. French quenelles with rhubarb parfait are offered for dessert. Per's guests are the musicians Kikki Danielsson and Sulo.

Per is visited by confectioner Roy Fares, who impresses Per with his skills. They cook murkelmums in the puff pastry and Per makes a steak minute with béarnaise sauce and rösti.

Per and Inese make a Swedish classic when they cook dinner with meat and potatoes. There will be home-made and home-smoked sausage, a wild boar sausage and a vegetarian version, as well as potato salad, tomato salsa and homemade mustard.

Per visits a forge and invites the blacksmiths to lunch. There will be a hot goulash cooked in the knights' way over an open fire and waffles in self-made iron.

Per Morberg is visited by his old squires from Sweden's master chef, Leif Mannerström and Markus Aujalay. They talk about memories and cook together. There will be boiled crayfish, fried deer saddle and Per's favorite pavlova cake.

Per sets out in the Trosa archipelago with the fisherman Fredrik Bäck to try to catch a pike or two for the evening's menu, which consists of fish and chips. Artichokes and French lemon pie are also served.

Per Morberg cooks moules marinières, rib-eye steak and pommes allumettes. His wife Inese whips up a chocolate fondant for dessert.