麻豆社

Michael Buerk is joined by chef Anna Haugh at one of the country's finest stately homes. In the kitchen they are celebrating food served to the royal family when they are enjoying country pursuits. Anna prepares sausages made from pheasant, which is said to the Queen's favourite game bird, and cooks up a dainty pastry and marzipan dessert from the cookbook of Mildred Nicholls, a kitchen maid at Buckingham Palace in the early 1900s. Historian Matt Green tours a grand shooting estate which has historic links with the royal family and looks at photo albums showing exactly what went on. The programme also follows Prince Charles's example and goes foraging for mushrooms.