Ever experimenting with flavours, Gregor demonstrates the merits of honey. His recipe for Swiss roll uses honey in the sponge as well as in the filling. He also revisits a classic, treacle tart, but in his recipe he adds pecan nuts for a tasty crunch to complement the sweet filling. Travelling the islands to taste fantastic home baking, Gregor munches his way through cheese and leek muffins. These would be the perfect partner to a warming bowl of soup. He also meets a baker who combines sweet and salty in one traybake. By using salted snack pretzels she balances out the sweetness in her crunchy marshmallow and popcorn slice.