Escape to the Farm with Kate Humble

In the first episode, all is looking rosy for Sausage the Welsh pig, who is hours away from giving birth. After successfully delivering 27 piglets, this should be a breeze, but it soon becomes apparent that Sausage's life - and the life of her unborn litter - are in danger, and Kate gets hands-on to rescue her animal and the little ones.

Kate and Tim gather the sheep for shearing in the summer, but find the price they can charge for the wool that they harvest is falling fast. Kate also visits a nearby honey farm, where she helps the owner to safely remove a nest of bees from a family's home, and takes her dogs for a walk on the edge of the Black Mountains.

The cows are ready to give birth, but one struggles to deliver after having been stepped on by a weighty heifer. Kate pays a visit to a butcher to learn how to humanely kill pigs and carefully prepare the meat so nothing goes to waste. Back in the farmhouse, she whips up a simple pasta dish.

Kate and Tim bring in the hay in preparation for the winter ahead - a task that can make or break a farm's fortunes. Kate also pays a visit to the dairy farm to learn how her favourite cheese is made, and takes a stroll down the River Usk, which leads to encounters with sand martins, mute swans and kingfishers.

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 joins Farmer Tim, his wife Sarah and their dog Taff to explore the area around the Welsh valley town of Blaina, where birthday boy Tim grew up. Back in the farm kitchen, Kate's cooking a vegetarian twist on a meaty classic - beet bourguignon, made with beetroot and plenty of red Burgundy wine.

It's lambing season on the Monmouthshire farm, and while Farmer Tim takes on the busy day shift in the lambing shed, Kate is up at 4am to deal with a dangerously problematic ewe. She also takes her Welsh sheepdog Teg for a hill climb to the Devil's Pulpit, with spectacular views of the Wye Valley.

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.

A decade ago, Kate took on the task of saving her little Monmouthshire farm from the threat of being broken up and sold off and now she is renewing her efforts to secure the farm's future for the long term. She's on the hunt for innovative methods to make her business pay, visiting a farm in Shropshire that faced many of the same challenges she encountered.

Kate focuses on her cattle to see if she can maximise her returns from her herd, and wants to learn all that is involved in getting the animals ready to compete in agricultural shows as prize-winning cattle command bigger prices. Back at the farm, Kate has a massive job on her hands renewing the fencing at the northern edge, then hikes up the highest mountain in southern Britain with a delicious breakfast cooked outdoors at the end as a reward.

Kate focuses on her flock of 300 sheep. Their fleeces can fetch as little as 60p each at today's prices, so she's determined to see if she can find a more profitable way to sell her wool.

Kate embraces innovative treehouse accommodation and an intriguing business model. Could it help keep the farm flourishing? She has a treat for her ducks and hens as they finally get out of lockdown, and Farmer Tim has a shock in store when Kate arrives after a shopping trip with three tiny additions to the farm. Kate's also indulging some of her passions, from cooking outdoors to foraging and investigating a dark secret beneath the beautiful surface of the River Wye.

The presenter takes a trip to the Scottish Highlands to see how deer are managed there, and how the animals can be used to produce healthy wild venison. Kate also goes for a walk in magical Puzzlewood, an ancient iron-ore works that has been used as a film set by the makers of Doctor Who and Star Wars.

Kate visits an innovative tea plantation in Wales - but does its business model stack up? Meanwhile, Farmer Tim is off to market with some of his yearling cattle. Will he get the price he's after for them, and will Kate spend the profit before its even earned? Kate also cooks up a cheat's pudding and an indulgent treat, and finds a surprising use for common-or-garden English ivy.

Kate visits a farm to explore the use of solar energy, heads to mid-Wales to get a close look at beautiful sea eagles, and, in her outdoor kitchen, grills meat skewers with flatbreads, and delicious fresh mackerel. 

Kate focuses on her small herd of pigs, trying to build a collaboration with a local restaurant owner. And Kate helps Farmer Tim give the sheep their essential yearly anti-fly treatment.