Hugh looks back at first seven years in Dorset, and all the lessons he has learnt about how to be thrifty on his small holding. From learning to make felt from his sheep’s fleeces to trying to revive traditions of tripe eating at the local farmers market, Hugh’s determined that no part of his precious live stock should ever go to waste. There’re tips too on the art of recycling as we see how Hugh converted the old cow stalls into a highly productive vegetable garden and how to make a traditional cold smoker from an old cider barrel and a few other bits and bobs found lying around the yard.