Season 9

Per is visited by confectioner Roy Fares, who impresses Per with his skills. They cook murkelmums in the puff pastry and Per makes a steak minute with béarnaise sauce and rösti.

Per and Inese make a Swedish classic when they cook dinner with meat and potatoes. There will be home-made and home-smoked sausage, a wild boar sausage and a vegetarian version, as well as potato salad, tomato salsa and homemade mustard.

Per visits a forge and invites the blacksmiths to lunch. There will be a hot goulash cooked in the knights' way over an open fire and waffles in self-made iron.

Per hunts wild boar and offers freshly shot wild boar saddle with peach and thyme. For starters, there will be white asparagus with eggs and clarified butter, and to finish, Per makes a lightning-fast raspberry ice cream.

Per is visited by chef Karl Jung and together they cook a new version of schnitzel, a spring roll with sashimi and nori mayonnaise and finish with a classic vanilla ice cream with caramelized apples.

Per prepares different kinds of stocks to get the best possible base for his soups and sauces. He offers a soup with freshly picked nettles, turbot with murkel sauce and lingonberry parfait with punch cream.

Per moves out of the kitchen to use his wood-fired pizza oven. He discovers that he forgot to bring the most important tools with him but solves it anyway. There is pizza, oven-baked apples and Norrland reindeer rub with mashed potatoes.

Per fishes stream together with his friend Janne Lilliesköld. It nibbles well and the catch is enough for two meals, pickled fried sturgeon and deep-fried whole sturgeon flounder that Per cooks at home in the garden.

Per offers his friend Adam Fietz classic sausage and is impressed by Adam's imitations of Bamse and Ernst-Hugo Järegård. As a starter, it will be raw with roe from Kalix.

Per celebrates his and his wife Inese's 36th wedding anniversary by inviting her to a surprise dinner. He has the chef and friend Dollan von Essen to help him.