Vad blir det för mat?

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.

Morberg visits a goat farm in the Sörmland countryside where he purchases several products. And once at home in the kitchen so is he making a classic chicken stew with curry and watermelon with goat yoghurt.

Per Morberg prepares pasta in three ways. There will be our own version of ravioli, pasta vongole and a pasta dish with Italian sausage.

Per Morberg cooks pork legs with root mash and cooks corn on the cob in a different way. There will also be homemade coconut flavored ice cream.

The theme will be apples when Per goes out to pick his own and then makes both applesauce and apple pancakes in the oven. He also cooks a personal favorite, meat soup with vegetables.

Inese has fished for pikeperch, so it will be grilled pikeperch fillet with butter-tossed vegetables out in the open.

Per Morberg makes salmon mousse with the help of a mixer and prepares roast lamb with a variation on oven-baked potatoes. There will also be Italian crusts.

Per Morberg prepares a classic old man's mash and dill meat, which is prepared according to all the rules of the art. For dessert there will be gooseberry compote.