Episode Six
John Pugh, a local craftsman, finishes putting up the hazel fan tree frames and Hannah plants tomatoes. Hannah then visits Hampton Court, Herefordshire's organic kitchen garden, where she receives tips and inspiration for the Pot Kiln garden from gardeners Hannah Wilkes and Bev Todo.

Back at the Pot Kiln, Hannah transforms the long bed into a flower border and tastes the French and Climbing beans with Mike. Hannah also visits the local Farmers' Market at Wallingford where she buys organically grown produce including redcurrants which Mike uses to make sorbet. Hannah also harvests her lettuces and plants a lettuce mix and advises about growing salad leaves.

Episode Seven
In this episode Hannah and Mike harvest their potatoes with assistance from garden helpers Jack and Tom. Hannah visits Catherine Ducker, one of the stall holders from Wallingford Market. She runs Greenbean, an organic vegetable business, and she gives Hannah some advice about how best to grow salad crops from seed.

Back at the Pot Kiln, leeks are planted in place of the potatoes. Hannah also makes a visit to The Grange, a cookery school with an organic kitchen garden. Here Hannah chats with Jane Averill and the students, to learn how their garden provides ingredients for the cookery school. Mike and Hannah taste the Charlotte, Ambo and Pink Fir-Apple varieties of potatoes grown in the garden.

Episode Eight
It is high summer in the garden at the Pot Kiln, and courgettes and pumpkins are just some of the produce that Hannah and the chefs are able to harvest. Also in this episode, Hannah visits Lynne who grows organic vegetables in her garden at home. Hannah receives advice from Lynn about no-dig gardening and is given a tromboncino, a very large variety of courgette, to take back to the Pot Kiln.

Back at the Pot Kiln, Hannah adds local brewer Dave's spent hops to her leeks, and she builds a rustic compost box inspired by those she saw at Hampton Court, Herefordshire. Hannah also visits Bath to find out about an unusual allotment scheme run by Bath Organic Community Group. Here she meets, garden professional and one of the founders, Tim Baines, who explains their system of crop rotation. Returning to the Pot Kiln, Mike cooks up a rabbit recipe for his new menu using courgettes from the garden.