Mary Berry's Country House Secrets

In this edition, she visits Scone Palace, the crowning place of Scottish kings and the epicentre of Scottish history, where she is invited to help Lady Mansfield prepare for a special dinner. Mary enjoys salmon fishing on the family's private stretch of the Tay, and the regal pastime of Highland deer stalking in the company of William, the future Earl of Mansfield, as well as the family's long-serving gamekeeper. Inspired by the royal history, Mary rustles up Scottish classics in the estate kitchen, including venison wellington, cock-a-leekie soup and cranachan.

In this edition, Mary visits Powderham Castle in Devon, to spend time with the Earl and Countess of Devon and their two young children. Known as Charlie and AJ, the newest generation of one of Britain's oldest families are taking up the challenge of running a great stately home, reinventing the castle and the Earldom for the 21st century. Mary's time with the family reveals stories of romance and tragedy, as she discovers the attics and secret passages of this extraordinary home. In the historic kitchen she bakes a Devon cream tea and is shown a Powderham classic - curried cockles. She is also inspired to make a delicate peach posset for a Midsummer Eve woodland party the family are throwing to celebrate their two year anniversary at the castle, as well as to thank the local community.

Mary visits Goodwood House, home to the March family and a long line of innovators in the fields of sport and farming. Famous for iconic horse racing and motoring events, Mary is taken on a thrilling lap of the Goodwood motor circuit by Lord March, in a car designed by his grandfather, and invited to one of his dinner parties where 300 dine in style in the splendid state rooms. But the family were not only innovators in sport, Mary meets the octogenarian Duchess and her daughter Nimmy who reveal the forward thinking story behind the estate's organic farm. Discovering below stairs Mary takes to the butler's pantry to tempt us with a race day breakfast, a coq au vin and a four tier cake for a cricket tea set in the one of the oldest cricket clubs in the world.