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1
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A year has passed on my
East Sussex smallholding.
2
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I've been spending more time out
of the kitchen and in the garden.
3
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This helps me get away
from absolutely everything.
4
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You can't not love this.
5
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Come on!
6
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I've had plenty of successes...
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I've got a glut of ingredients
that I'm going to be sharing.
8
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And that's a lovely thing.
9
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..and a few failures, too.
10
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I've just been to feed the pigs,
and they're not there.
11
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But with the help of my friends
and neighbours...
12
00:00:30,360 --> 00:00:32,400
Come on, Stu, get your back into it!
13
00:00:32,400 --> 00:00:34,440
I thought farming was
just about animals!
14
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No-one talks about fencing.
15
00:00:36,440 --> 00:00:38,520
..I'm going to bring in more
produce...
16
00:00:38,520 --> 00:00:41,160
I'm going to see if I can get
some wheat in the ground.
17
00:00:41,160 --> 00:00:43,680
..more livestock...
18
00:00:43,680 --> 00:00:47,000
I've never seen so much poo
in a field in all my life!
19
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..and use every inch of
my land and garden...
20
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Here we go.
21
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First Wareing potato.
22
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It's hard work, but it's worth it.
23
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..all year round...
24
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You know autumn's
just around the corner
25
00:00:58,680 --> 00:01:00,880
when the sun goes behind the clouds.
26
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..because I know a better
understanding of ingredients...
27
00:01:04,360 --> 00:01:07,280
So much more to learn,
so many new dishes to cook.
28
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..will lead to some
incredible new recipes...
29
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This place is on fire.
30
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It just gets better and better
and better.
31
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..as I discover the secrets
of a kitchen garden.
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In my time here on the smallholding,
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I've tried to maximise
every bit of space I've got,
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and that includes a piece of
land dedicated to experiments.
35
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So this is the wheat.
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Smells good.
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So when I was given some wheat
grain earlier in the year,
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although I was told not
to plant it until next spring,
39
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I just couldn't wait.
40
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This is not the right time
to be planting it.
41
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But I did do a little bit
and I was curious.
42
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And when they first
started shooting up,
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they looked absolutely incredible,
perfect, lovely lines of wheat.
44
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And I was quite surprised because I
actually didn't think it would take.
45
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Now the sun is starting to disappear,
46
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you can see it just looks
like grass or weeds.
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This area was just a bit of fun.
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And look at it, dying back.
49
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It can only put some
good back into the soil.
50
00:02:22,040 --> 00:02:25,160
I suppose I'd better take
my bread sign out.
51
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There's going to be no bread
in this bed, that's for sure.
52
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A bread lollipop.
53
00:02:33,120 --> 00:02:36,200
Although a wheat harvest
is unlikely this year,
54
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I've had much more success
with extending my orchard.
55
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Last year, I planted a whole
new area of apple trees
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in a previously unused patch of land.
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This is the russet.
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This one, got tarte tatin
written all over it.
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There we go. First one in.
60
00:03:02,600 --> 00:03:07,640
Whilst it will still be a few years
until these trees bear fruit...
61
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..the more established orchard
has had a great season.
62
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I've inherited all these apple trees.
63
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We've got the cooking apples,
the eating apples.
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There's a lot of apples
come off these trees.
65
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And over the years, I've made
apple juice, apple vinegar,
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lots of apple crumble.
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The cows are having them,
the pigs are having them.
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I've shared a lot with the community,
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but there's just too much.
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So I want to do something different.
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I want to learn how to make cider.
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I've got lots of questions.
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I want to know if my
apples are any good.
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And I want to know if they're
good enough to make cider.
75
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And where better to get an
answer than the West Country?
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So I'm travelling to the
Newt Hotel in Somerset,
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which is home to 65 acres of
cider-producing apple trees...
78
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Right, to the orchard.
79
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..grown under the watchful eye
of cellar master Greg Carnell.
80
00:04:09,720 --> 00:04:13,920
The classic cider-making weather.
Yeah, it's worth getting wet.
81
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On a rainy day like today, a ride
in Greg's buggy is the best way
82
00:04:19,520 --> 00:04:23,240
to stay dry and tour
this vast orchard.
83
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Best way to make cider is pick
the apples off the floor
84
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because they fall when they're ripe.
85
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So picking them from
the trees is not ideal.
86
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So we actually let the apples fall
before we harvest them up. Oh, OK.
87
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Let's give it a go. Just try a bit
of that, see what you think.
88
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It's called a Morgan Sweet.
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Quite dry.
90
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It is quite dry, but
it's slightly underripe.
91
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Let's see if this is any better
because it's on the floor
92
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so it may have ripened up a bit.
93
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Try another bit.
94
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It's definitely got some more
sweetness. Definitely sweeter.
95
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The next question I
would like to know is,
96
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can you make cider from ANY apples?
97
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The answer to that is
absolutely, yes, you can. Really?
98
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Whether it's any good or not
is a different thing.
99
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But, yeah, you can. If you made
a cider from an eating apple,
100
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you're going to get a very
acidic, crisp, light cider.
101
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If you go to try and make it
out of Bramleys, for example,
102
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it's going to be pretty
much undrinkable.
103
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It's so sharp and acid,
it's going to be over-sharp.
104
00:05:21,640 --> 00:05:24,520
I've got both. I've got eaters and
I've got Bramley, a lot of Bramleys.
105
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Perfect combination, blend them
together. So you're blending
106
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those apples together to give it
some sharpness and give it some...
Sweetness.
107
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Give it some sweetness and take it
off. So it's all about that blend.
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It's reassuring to find out
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the apples I've got at home
have the potential to make
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great cider, regardless
of being sweet or sour.
111
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Right, what we've got here
is the Dabinett apples,
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and it's one of the
mainstays for a base cider.
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So it's a lovely little apple.
Small, isn't it? Cider apples
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are smaller than eating apples,
generally.
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It's a bitter, sharp apple, classic,
so that's got some tannin in.
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Try this. This is
going to be different.
117
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And actually, Dabinett
is a bitter apple as well.
118
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Ugh! That's not nice.
119
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I feel like my tongue has
been through a tumble dryer.
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I have to say, I can't imagine
that being a good drink.
121
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That's the challenge. OK. So I
think, let's go off to the cellar
122
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and try some of that Dabinett cider.
123
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Yeah. Let's do it. Away we go.
124
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Unlike beer, cider is
fermented, not brewed...
125
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..with the production
process being much
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more similar to winemaking.
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Wow.
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MARCUS CHUCKLES
129
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It looks like Nasa!
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So where does it start?
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Apple juice goes into the tank.
This is where we add the yeast.
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The yeast is going to turn the sugar
in the apple juice into alcohol.
133
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And that takes in here about
anything sort of three to six weeks.
134
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And then we mature it for anywhere
between three and six months.
135
00:06:53,160 --> 00:06:55,040
I heard you started as a hobby.
136
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I did. All started for me
about 15 years ago,
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making a gallon of cider.
138
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And then it just went
totally out of control.
139
00:07:01,520 --> 00:07:04,320
So from a hobby to this tells
me there's a possibility
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I can reach for the stars.
141
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Absolutely. Right. What do I need?
142
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You need to have nice, clean apples.
You need to wash them.
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Put your juice into your container.
Something like that? Exactly.
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That's a demijohn, a
four-and-a-half-litre demijohn.
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And you put a little air lock in the
top and leave it in a warm room.
146
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Nothing else? The natural
yeast on the apple will actually
start fermenting.
147
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And then after about a couple
of weeks, you'll see that it stops
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bubbling and all the sediment's
gone to the bottom at that point,
149
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then all you need is another one of
these,
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get a siphon and just siphon
it into the other one, top it up.
151
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You can just use a 10% sugar
solution, put a bung in
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to keep the air off, keep it cool,
153
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and then just leave that,
leave it alone.
154
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Well, you've talked to me about it
and you've told me all about it.
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Now, can I taste some? Absolutely.
Let's do it. Follow me. Thank you.
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Due to the similarities
to winemaking,
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good quality cider can make
the perfect complement to food.
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Ah, lunch!
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GREG CHUCKLES
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With cider. Wow.
161
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Is it like wine, where you have to
swirl it around? Absolutely.
162
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Back in 1750, it was
the gentry's drink.
163
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And that was...it was on
the table instead of wine.
164
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So, this is an 8% palate cleanser.
165
00:08:13,840 --> 00:08:18,280
So you'd pair this with fish,
something like sea bass, scallops.
166
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Actually, cider can be drunk
and consumed the same way
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and paired the same way as a wine.
168
00:08:22,880 --> 00:08:24,400
I can see you've got some beans
here.
169
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We do, yeah. We've got some
lovely beans there from the estate.
170
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I can quite honestly see
why you can call this a wine
171
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because you don't get
the nose of an apple.
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It's there, but it's...it's fruit.
It's delicious. Absolutely.
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It smells great. It tastes...
Clean, crisp. Yes.
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And eaten with the beans
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and the dressing and the
freshness of the garden,
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that combination, that match
certainly does work.
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This is a different ball game
completely.
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This is our Dabinett cider.
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So it's proper tannic cider.
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Its bitterness,
you've got astringency,
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some green apple
going on there as well.
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It's a complex, grown-up
cider, as we call it.
183
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Are you picking up the astringency
and the bitterness, though,
184
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from the tannin?
It really does dry your mouth out.
185
00:09:05,320 --> 00:09:07,280
It's almost like a good red wine.
Absolutely.
186
00:09:07,280 --> 00:09:11,520
So, we're going to pair this
with some lovely British beef.
187
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This Dabinett is an alternative
for something like a nice Shiraz.
188
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I actually can't quite believe that
189
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what I was tasting earlier,
that was almost inedible,
190
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has turned into that.
191
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That's the brilliance
of cider making.
192
00:09:26,920 --> 00:09:31,200
So, this is unoaked cider, pudding
cider, we'll call it really,
193
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ice cider.
194
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I can get banana, really strong
banana off this, which is part
195
00:09:35,960 --> 00:09:38,160
of the apple profile that's
happening on there.
196
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That is brilliant, actually.
197
00:09:39,760 --> 00:09:42,960
I think a glass of that
at the end of a meal,
198
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for me, I'd drop a little piece
of ice into that,
199
00:09:45,400 --> 00:09:48,640
just for that freshness, that sweet
freshness that... I love it.
200
00:09:48,640 --> 00:09:50,480
So you're going to buy a bottle?
201
00:09:52,120 --> 00:09:53,840
No, I'm going to try and make some!
202
00:09:53,840 --> 00:09:56,240
I'm really...I'm really impressed.
I really am. Thank you.
203
00:09:56,240 --> 00:09:59,800
I think the pairing, it's
on the levels of winemaking.
204
00:09:59,800 --> 00:10:02,520
And it's as interesting
as winemaking.
205
00:10:02,520 --> 00:10:05,000
So my expectations have
gone through the roof.
206
00:10:12,560 --> 00:10:14,200
One thing I know for sure,
207
00:10:14,200 --> 00:10:17,840
my next box of apples is
going straight into the press.
208
00:10:21,440 --> 00:10:24,080
I'm really keen nothing
goes to waste.
209
00:10:24,080 --> 00:10:29,400
So using traditional methods
to store produce is one solution.
210
00:10:29,400 --> 00:10:33,000
And that's what I'm doing with
one of my favourite ingredients.
211
00:10:34,120 --> 00:10:35,920
So I've got a glut of ginger,
212
00:10:35,920 --> 00:10:38,480
and rather than just leave it
and then in a few months
213
00:10:38,480 --> 00:10:40,320
or a month from now, throw it away,
214
00:10:40,320 --> 00:10:41,760
I'm preserving it.
215
00:10:41,760 --> 00:10:44,040
Ginger's a little bit of
a love-hate thing.
216
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You either like it or you don't.
But I love it.
217
00:10:46,400 --> 00:10:49,080
When it's raw and you put it into
your cookery, you've got to remember
218
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that you've got to remove it before
you serve your dish.
219
00:10:51,320 --> 00:10:54,360
But this way, you can chop
it up and you can leave it in.
220
00:10:54,360 --> 00:10:56,200
Great in a curry.
221
00:10:56,200 --> 00:10:57,960
It's quite a fiddly job.
222
00:10:57,960 --> 00:10:59,720
Takes quite a while.
223
00:11:00,880 --> 00:11:04,760
When I'm doing long jobs, whether
I'm digging, preserving some ginger,
224
00:11:04,760 --> 00:11:06,720
sometimes I reflect
on how I got here.
225
00:11:06,720 --> 00:11:08,480
The people that I've met along
the way,
226
00:11:08,480 --> 00:11:10,320
they all have one thing in common.
227
00:11:10,320 --> 00:11:12,640
That was a passion for food.
228
00:11:12,640 --> 00:11:17,480
And in the community of farming,
the passion is still the same.
229
00:11:17,480 --> 00:11:19,680
It's brilliant. Absolutely brilliant.
230
00:11:21,400 --> 00:11:23,800
The ginger needs to boil
for about half an hour.
231
00:11:24,920 --> 00:11:27,960
Enough time for me
to reflect on the past.
232
00:11:29,360 --> 00:11:32,400
I'm sitting here thinking,
years of running my own restaurant,
233
00:11:32,400 --> 00:11:35,720
there's one bit about food
that I missed -
234
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it was this, this around me,
this kitchen garden.
235
00:11:39,320 --> 00:11:43,280
The farming, the growers, brilliant
produce arriving at my back door,
236
00:11:43,280 --> 00:11:44,600
took it all for granted.
237
00:11:44,600 --> 00:11:46,720
Now I'm sitting in my own
little Garden of Eden,
238
00:11:46,720 --> 00:11:49,520
it's making me look at food
in a completely different way.
239
00:11:49,520 --> 00:11:51,720
So, ginger softening up.
240
00:11:51,720 --> 00:11:53,840
You see, it's changed colour.
241
00:11:57,000 --> 00:12:00,160
I'm adding sugar,
peppercorns and cloves
242
00:12:00,160 --> 00:12:02,520
to make a sweet and spicy syrup.
243
00:12:08,720 --> 00:12:10,680
The first thing you get is sweetness.
244
00:12:10,680 --> 00:12:14,160
And then you get this
colossal explosion of heat
245
00:12:14,160 --> 00:12:16,720
and warmth in the
back of your throat.
246
00:12:16,720 --> 00:12:18,920
That's the true strength of ginger.
247
00:12:18,920 --> 00:12:21,320
Wow. Big flavour.
248
00:12:21,320 --> 00:12:25,480
Once the ginger is soft and sticky,
it's ready to be jarred up,
249
00:12:25,480 --> 00:12:28,480
where it should last up
to six months unopened.
250
00:12:31,760 --> 00:12:33,480
Looks good, smells good...
251
00:12:34,760 --> 00:12:37,600
..I'm sure it's going to
taste good, too.
252
00:12:51,640 --> 00:12:56,880
When I'm not cooking or planting,
I'm looking after the livestock.
253
00:12:56,880 --> 00:13:00,480
And today, I'm moving the pigs
into the same area
254
00:13:00,480 --> 00:13:02,560
as my newly acquired piglets.
255
00:13:06,600 --> 00:13:08,960
They're living on the other side
of the smallholding.
256
00:13:12,200 --> 00:13:15,800
So my neighbour Stu is here
with his trailer to help me out.
257
00:13:17,080 --> 00:13:19,520
We're moving them because
they've done their job here,
258
00:13:19,520 --> 00:13:22,440
but we're also preparing
them for the inevitable.
259
00:13:22,440 --> 00:13:24,160
They're going to go eventually,
260
00:13:24,160 --> 00:13:27,120
but probably more,
probably one by one.
261
00:13:27,120 --> 00:13:29,720
And rather than leave one on its own,
we're moving them over
262
00:13:29,720 --> 00:13:32,200
with the other pigs
so they've got a bit of company.
263
00:13:32,200 --> 00:13:33,840
Let's see how this move goes.
264
00:13:33,840 --> 00:13:36,080
It's never easy
getting Mangalica pigs
265
00:13:36,080 --> 00:13:38,480
into the back of a truck,
that I do know.
266
00:13:38,480 --> 00:13:40,520
Let's see how this one goes.
267
00:13:42,040 --> 00:13:44,840
What are our chances of getting
these straight into the back of that?
268
00:13:44,840 --> 00:13:47,080
Zero. What do you mean, zero?
269
00:13:47,080 --> 00:13:50,240
I reckon that we're
going to struggle here.
270
00:13:50,240 --> 00:13:52,280
Go on. Off you go.
271
00:13:52,280 --> 00:13:54,720
This would be a miracle. Crikey!
272
00:13:56,640 --> 00:13:59,760
Hang on. Get the other one
as well, let's stay nice and calm.
273
00:13:59,760 --> 00:14:00,800
Go on. Go on.
274
00:14:00,800 --> 00:14:03,680
Mind. Oh! Come on.
275
00:14:00,800 --> 00:14:03,680
MARCUS CLICKS HIS TONGUE
276
00:14:03,680 --> 00:14:04,760
Come on.
277
00:14:04,760 --> 00:14:05,840
Shall I walk in?
278
00:14:05,840 --> 00:14:08,280
Come on. Yeah. Come on.
279
00:14:11,360 --> 00:14:13,400
Come on. I wish I had the food.
280
00:14:13,400 --> 00:14:15,720
The problem is, I didn't expect
them to come this close.
281
00:14:15,720 --> 00:14:18,280
No, they're quite inquisitive,
aren't they? Come on.
282
00:14:18,280 --> 00:14:20,600
Let's keep them there
and I'll get some food.
283
00:14:20,600 --> 00:14:22,280
Of course, there's none in it.
284
00:14:22,280 --> 00:14:23,520
The bag might be enough.
285
00:14:23,520 --> 00:14:25,760
I wonder if I just rattle it,
they'll think it is.
286
00:14:28,560 --> 00:14:31,000
We get one in,
the other one might just go.
287
00:14:34,240 --> 00:14:36,520
Think they're going to
need some feed.
288
00:14:37,600 --> 00:14:38,880
I'll go and get some.
289
00:14:39,880 --> 00:14:42,040
I thought I had some, but I haven't.
290
00:14:42,040 --> 00:14:45,000
These are getting too fat.
Why haven't you eaten them yet?
291
00:14:49,520 --> 00:14:51,920
PIG SQUEALS
292
00:14:53,520 --> 00:14:55,720
I'd better go get some food then.
293
00:14:55,720 --> 00:14:58,200
That didn't go very well.
294
00:14:58,200 --> 00:15:00,680
Funny creatures, pigs.
295
00:15:00,680 --> 00:15:03,120
I told him it would be a disaster.
296
00:15:04,240 --> 00:15:05,480
Look at them.
297
00:15:05,480 --> 00:15:08,800
They've got to be the most
badly behaved animals,
298
00:15:08,800 --> 00:15:10,360
at least on the farm.
299
00:15:12,600 --> 00:15:16,960
And where food goes,
I'm hoping so will the pigs.
300
00:15:18,360 --> 00:15:21,160
Now they go for a bath, look.
301
00:15:21,160 --> 00:15:22,200
Great.
302
00:15:23,800 --> 00:15:26,520
They've spent all winter following
me around these woods.
303
00:15:26,520 --> 00:15:27,800
They've not left me alone.
304
00:15:27,800 --> 00:15:30,760
Whenever I'm in here,
they're always following me around.
305
00:15:30,760 --> 00:15:32,600
The minute a trailer turns up...
306
00:15:32,600 --> 00:15:35,880
Come on.
RATTLES FEED CONTAINER
307
00:15:35,880 --> 00:15:39,720
Come on. Come on.
Come on, piggies. Come on.
308
00:15:39,720 --> 00:15:42,000
It's times like this I wish
I had names for them.
309
00:15:42,000 --> 00:15:44,800
CONTINUES RATTLING FEED
310
00:15:42,000 --> 00:15:44,800
Come on.
311
00:15:44,800 --> 00:15:46,600
Come on, piggies!
312
00:15:48,360 --> 00:15:50,000
Come on.
313
00:15:48,360 --> 00:15:50,000
CLICKS TONGUE
314
00:15:50,000 --> 00:15:53,240
People often asked why I
wanted to be a sheep farmer.
315
00:15:53,240 --> 00:15:56,040
I think this is a good example.
316
00:15:57,120 --> 00:15:59,120
This is not easy.
317
00:15:59,120 --> 00:16:02,480
Stuart, I think it's just going
to be one of those days.
318
00:16:02,480 --> 00:16:05,440
I wouldn't mind, but
they're not exactly going to
the abattoir, are they?
319
00:16:05,440 --> 00:16:07,720
No. Well, they don't
know that, I suppose.
320
00:16:07,720 --> 00:16:09,160
Come on. Come on.
321
00:16:09,160 --> 00:16:11,600
Look, they're eating, look. Come on.
322
00:16:11,600 --> 00:16:14,120
Problem is, there's so many
sweet chestnuts and things,
323
00:16:14,120 --> 00:16:16,320
that they're just not even
hungry, are they?
324
00:16:16,320 --> 00:16:18,200
And they're big now,
aren't they? They're huge.
325
00:16:18,200 --> 00:16:20,000
I think it's time, on the back of
this,
326
00:16:20,000 --> 00:16:21,560
it's time to get them booked in.
327
00:16:21,560 --> 00:16:23,920
They've just pushed me
to the limit now.
328
00:16:25,160 --> 00:16:28,000
It's time to rethink our strategy.
329
00:16:28,000 --> 00:16:29,720
What do you think we should do?
330
00:16:29,720 --> 00:16:32,440
Back the trailer in,
put some straw in,
331
00:16:32,440 --> 00:16:34,480
basically turn that
into a pig house,
332
00:16:34,480 --> 00:16:36,840
feed them in there for
a couple of days.
333
00:16:36,840 --> 00:16:38,960
They can sleep in there,
get used to it.
334
00:16:41,760 --> 00:16:43,440
Right. Let's do this.
335
00:16:49,080 --> 00:16:50,840
That'll do.
336
00:16:52,360 --> 00:16:55,160
One feeding trough.
A trough and some straw.
337
00:16:55,160 --> 00:16:56,880
With a bit of luck,
338
00:16:56,880 --> 00:16:59,120
they'll find the food
and they'll go in there.
339
00:16:59,120 --> 00:17:01,240
You're going to sneak up
on them one night,
340
00:17:01,240 --> 00:17:03,440
close the door, job done.
341
00:17:03,440 --> 00:17:04,760
Let's hope they go in.
342
00:17:04,760 --> 00:17:06,560
I suppose that's one-nil to the pigs.
343
00:17:06,560 --> 00:17:07,880
Try again another...
344
00:17:07,880 --> 00:17:10,840
I think that's several-nil
to the pigs by now!
345
00:17:13,320 --> 00:17:16,360
I think some fresh straw
is our last hope.
346
00:17:18,600 --> 00:17:20,240
It smells good.
347
00:17:22,160 --> 00:17:24,400
Oh, look at that. They like that.
348
00:17:25,560 --> 00:17:27,440
I need a door out of here.
349
00:17:28,600 --> 00:17:32,760
Don't... Tantalisingly close.
Don't make any sudden moves.
350
00:17:32,760 --> 00:17:34,760
Come on.
351
00:17:36,400 --> 00:17:37,960
We're this close.
352
00:17:37,960 --> 00:17:39,920
Yes, yes, yes, yes!
353
00:17:39,920 --> 00:17:41,560
Stuart, do your thing.
354
00:17:42,760 --> 00:17:45,120
In they go.
TRAILER DOOR SLAMS SHUT
355
00:17:45,120 --> 00:17:48,200
We should have just got some
straw in the first place.
356
00:17:48,200 --> 00:17:52,240
You just can't... You can't plan
anything, can you, with animals?
357
00:17:52,240 --> 00:17:55,040
All right, let's get
them to the woods.
358
00:17:57,680 --> 00:17:59,320
Finally captured,
359
00:17:59,320 --> 00:18:02,880
it's time for them to be moved to
the new area with the piglets.
360
00:18:04,600 --> 00:18:06,280
There we go.
361
00:18:06,280 --> 00:18:08,160
Come on, guys. That wasn't so bad.
362
00:18:10,000 --> 00:18:13,160
I love the way they go
really cautiously.
363
00:18:15,160 --> 00:18:17,000
Say goodbye to them, Stuart.
364
00:18:17,000 --> 00:18:19,720
That's two more happy pigs.
Job done. Yeah.
365
00:18:28,640 --> 00:18:30,680
The kitchen garden and the orchard
366
00:18:30,680 --> 00:18:33,520
have been amazingly
productive for me this year.
367
00:18:33,520 --> 00:18:37,320
But looking at the unused spaces
around my new trees,
368
00:18:37,320 --> 00:18:40,680
I'm sure I could be
planting more in this area.
369
00:18:42,360 --> 00:18:44,800
I've heard about
a couple growing food
370
00:18:44,800 --> 00:18:47,200
using a method called
forest gardening
371
00:18:47,200 --> 00:18:49,920
that makes use of all their land.
372
00:18:50,920 --> 00:18:53,440
So I've travelled to East Grinstead
373
00:18:53,440 --> 00:18:58,120
to find out more from pioneering
planters Charles and Lisa Hooper.
374
00:18:59,400 --> 00:19:03,040
So, a forest garden seem
like two different things.
375
00:19:03,040 --> 00:19:04,880
Explain, because I'm curious.
376
00:19:04,880 --> 00:19:07,520
You're creating a forest,
if you like, by using
377
00:19:07,520 --> 00:19:10,920
the different layers of the canopy,
but you're controlling it,
378
00:19:10,920 --> 00:19:14,480
you're contriving it with the
plants that you're putting in. OK.
379
00:19:14,480 --> 00:19:17,960
If you look into how
a forest is combined,
380
00:19:17,960 --> 00:19:20,400
there's all different layers. Yes.
381
00:19:20,400 --> 00:19:22,440
That's what we're doing here.
382
00:19:22,440 --> 00:19:27,040
It's all different layers,
as it would do naturally.
383
00:19:27,040 --> 00:19:32,320
We started with the tree structure,
which is our upper canopy layer.
384
00:19:32,320 --> 00:19:34,040
Then we have the fruit trees,
385
00:19:34,040 --> 00:19:35,800
and then we come
into the shrub layers.
386
00:19:35,800 --> 00:19:37,400
We've got a New Zealand flax.
387
00:19:37,400 --> 00:19:41,600
And then below that, we've got
currants, we've got redcurrants...
388
00:19:41,600 --> 00:19:43,960
Raspberries. ..raspberries...
Solomon's seal.
389
00:19:43,960 --> 00:19:47,000
..then we've got Solomon's
seal below that, and...
390
00:19:47,000 --> 00:19:51,320
Then ground cover. ..and then we've
got ground cover. Sweet woodruff.
391
00:19:51,320 --> 00:19:55,800
And the hop as the... And we've got
a hop climbing up a tree. ..climber.
392
00:19:55,800 --> 00:19:59,320
And below that would be
the root vegetable.
393
00:20:00,280 --> 00:20:03,880
Jerusalem artichokes, a classic,
you know, rhizome.
394
00:20:03,880 --> 00:20:08,120
So we're trying to utilise basically
all available space and light
395
00:20:08,120 --> 00:20:09,480
as much as possible.
396
00:20:09,480 --> 00:20:12,400
It's fundamentally an edible garden.
397
00:20:12,400 --> 00:20:14,600
A food forest is what we're
trying to produce. Really?
398
00:20:14,600 --> 00:20:17,560
And I like to think of it like
a sort of Garden of Eden, you know,
399
00:20:17,560 --> 00:20:20,360
sort of pluck an apple off
a tree or a quince or a medlar
400
00:20:20,360 --> 00:20:22,000
or something like that.
401
00:20:22,000 --> 00:20:23,480
How much variety do you grow?
402
00:20:23,480 --> 00:20:26,280
We've got a lot of berries,
redcurrants.
403
00:20:26,280 --> 00:20:27,760
We've got different types of pepper.
404
00:20:27,760 --> 00:20:30,160
We've got mountain pepper
and Sichuan pepper.
405
00:20:30,160 --> 00:20:34,760
We've got young lime leaves,
we've got artichoke, elaeagnus.
406
00:20:34,760 --> 00:20:38,200
We've got some apple,
we've got plums and pears.
407
00:20:38,200 --> 00:20:39,680
We've got some disgusting berries
408
00:20:39,680 --> 00:20:42,040
that we would probably suggest
not eating around here.
409
00:20:42,040 --> 00:20:45,040
The aronia chokeberry. Not our
favourite thing. So aptly named.
410
00:20:45,040 --> 00:20:46,600
That's for the birds. For the birds.
411
00:20:46,600 --> 00:20:49,720
I mean, yes, and a lot of this is
food for the animals.
412
00:20:49,720 --> 00:20:51,640
But that's the other
important thing,
413
00:20:51,640 --> 00:20:53,920
that what we're growing
isn't just for us.
414
00:20:53,920 --> 00:20:57,120
I mean, a vast majority of it goes
to the animals, you know.
415
00:20:57,120 --> 00:21:00,760
I mean, the place is teeming
with rabbits, you know,
416
00:21:00,760 --> 00:21:02,200
birds and everything else.
417
00:21:02,200 --> 00:21:03,880
So they all get their fair share.
418
00:21:03,880 --> 00:21:06,320
I agree. I prefer to allow them in
now. Yeah. Yeah.
419
00:21:06,320 --> 00:21:08,800
I think my question is,
how do you make a forest garden?
420
00:21:08,800 --> 00:21:10,520
What's the recipe?
421
00:21:10,520 --> 00:21:12,600
You might want to think
about your soil
422
00:21:12,600 --> 00:21:14,440
and whether you need
to improve that.
423
00:21:14,440 --> 00:21:18,800
So, for the first couple of years,
we had a carpet of green manure,
424
00:21:18,800 --> 00:21:25,000
of clover and lupin and mustard seed
that covered the whole area.
425
00:21:25,000 --> 00:21:28,680
So once you're sort of happy
with your soil preparation,
426
00:21:28,680 --> 00:21:31,240
then I think probably
the first stage is to think
427
00:21:31,240 --> 00:21:32,800
about the plants that you'd like.
428
00:21:32,800 --> 00:21:35,840
So we put in our trees
at the very beginning
429
00:21:35,840 --> 00:21:38,560
and then we sort of planted down
from there.
430
00:21:38,560 --> 00:21:42,640
So your trees and then your shrubs
and then your lower shrub layer
431
00:21:42,640 --> 00:21:44,240
and eventually your ground cover.
432
00:21:44,240 --> 00:21:46,760
It also sounds like there's
a design element in it as well.
433
00:21:46,760 --> 00:21:49,720
Do you design? Yes, I do.
434
00:21:49,720 --> 00:21:52,000
Yeah, I think there is,
I think you are..
435
00:21:52,000 --> 00:21:55,160
You're working with nature
and you're trying to work out,
436
00:21:55,160 --> 00:21:58,040
yeah, what looks and what feels
like a lovely space.
437
00:21:58,040 --> 00:22:01,560
It's not just about producing
as much food as you can,
438
00:22:01,560 --> 00:22:05,640
although to some, that would
be the reason for doing it. Yes.
439
00:22:05,640 --> 00:22:08,360
And what's so lovely is that,
you know, this is not just exclusive
440
00:22:08,360 --> 00:22:09,560
to having lots of land.
441
00:22:09,560 --> 00:22:13,720
You could literally have a very
small back garden,
442
00:22:13,720 --> 00:22:15,640
someone who's put a fruit tree in,
443
00:22:15,640 --> 00:22:17,920
and then they've
started to think, right,
444
00:22:17,920 --> 00:22:20,200
there's a climber that can go
up and some ground cover,
445
00:22:20,200 --> 00:22:22,880
before you know it... Yeah.
..they've got a forest garden.
446
00:22:22,880 --> 00:22:25,840
It's being clever with
the space that you've got. Yes.
447
00:22:25,840 --> 00:22:28,920
It becomes harder when you've got big
gardens like you have, doesn't it?
448
00:22:28,920 --> 00:22:30,200
Exactly. It totally is, yeah,
449
00:22:30,200 --> 00:22:33,480
Because you've got to put your
structure, some structure in.
450
00:22:33,480 --> 00:22:35,840
Much easier in a smaller space.
451
00:22:40,880 --> 00:22:43,880
As I was walking round here,
I'm thinking, how could I do this?
452
00:22:43,880 --> 00:22:46,960
I've got the new apple orchard
that I've planted
453
00:22:46,960 --> 00:22:48,480
and with the nut trees
454
00:22:48,480 --> 00:22:51,520
and the pine forest down the
bottom and all the crab apples,
455
00:22:51,520 --> 00:22:55,000
if anywhere lends itself
to a forest garden,
456
00:22:55,000 --> 00:22:56,560
I think it's that area.
457
00:22:56,560 --> 00:22:59,760
I've already got the canvas
and I've already got things
458
00:22:59,760 --> 00:23:03,440
on it, and I think I need to go
back and just add a little bit more
459
00:23:03,440 --> 00:23:06,080
so that I can recreate
my own forest garden.
460
00:23:06,080 --> 00:23:08,560
But I think it just needs
a little bit more planning.
461
00:23:17,400 --> 00:23:19,640
Back amongst the trees on my farm,
462
00:23:19,640 --> 00:23:22,880
the pigs have done a great job
of clearing the undergrowth.
463
00:23:22,880 --> 00:23:25,280
But now they've been moved
to their new home,
464
00:23:25,280 --> 00:23:28,000
there's plenty more cleaning up
to do.
465
00:23:30,080 --> 00:23:31,960
I love being out here.
Absolutely love it.
466
00:23:31,960 --> 00:23:35,200
Coming out in my scruffy clothes,
got a fire going on over there.
467
00:23:35,200 --> 00:23:37,320
You know, I generally
spend all day out here.
468
00:23:37,320 --> 00:23:39,160
It's great. I absolutely love it.
469
00:23:39,160 --> 00:23:41,040
There's a lot of work in these woods.
470
00:23:41,040 --> 00:23:44,440
I've been felling the trees
that really need to go.
471
00:23:44,440 --> 00:23:47,280
You know, some of them
are seriously overgrown.
472
00:23:47,280 --> 00:23:49,880
We've had some massive storms
over the years where, you know,
473
00:23:49,880 --> 00:23:52,800
some trees have fallen because they
haven't really been taken care of,
474
00:23:52,800 --> 00:23:54,640
and I want to prevent that again.
475
00:23:54,640 --> 00:23:56,000
It's a long job.
476
00:23:56,000 --> 00:23:59,840
This is a job that I'm going to be
doing for a long, long, long time.
477
00:23:59,840 --> 00:24:02,040
And it's hungry work.
478
00:24:02,040 --> 00:24:05,800
So I'm taking a break to make
a lunch of bangers and mash...
479
00:24:05,800 --> 00:24:07,680
..woodland style.
480
00:24:07,680 --> 00:24:10,520
I've got these beautiful pieces
of hazel, nice and straight,
481
00:24:10,520 --> 00:24:12,760
and I'm just...rather than
use a metal skewer,
482
00:24:12,760 --> 00:24:15,560
what I'm thinking about doing is just
sticking these through the sausages
483
00:24:15,560 --> 00:24:17,320
and just putting them
straight over the fire.
484
00:24:17,320 --> 00:24:19,960
I want to give it a go.
I've never done it before.
485
00:24:19,960 --> 00:24:24,920
What I've got here are some wild boar
sausages from my local butcher.
486
00:24:24,920 --> 00:24:26,800
If I don't eat all three,
487
00:24:26,800 --> 00:24:29,760
I know a certain dog
who loves cooked sausages.
488
00:24:29,760 --> 00:24:31,920
There we go.
489
00:24:31,920 --> 00:24:34,240
I'm cooking the bangers
over the fire,
490
00:24:34,240 --> 00:24:36,280
turning them every few minutes.
491
00:24:36,280 --> 00:24:39,440
What I love about this type
of cookery is that as I seal
492
00:24:39,440 --> 00:24:43,640
the sausages on the fire, it's also
bringing the flavour of the wood,
493
00:24:43,640 --> 00:24:45,360
the skewer that's going
through it as well.
494
00:24:45,360 --> 00:24:47,360
So you've got a combination,
you've got the sausage,
495
00:24:47,360 --> 00:24:50,160
you've got the wood,
and then you've got the charcoal.
496
00:24:50,160 --> 00:24:51,840
Delicious.
497
00:24:51,840 --> 00:24:54,520
Just want to get a little bit
of colour on the outside.
498
00:24:54,520 --> 00:24:58,000
And then I'm going to sit them
on this little brick.
499
00:24:58,000 --> 00:24:59,640
They're not cooked.
500
00:24:59,640 --> 00:25:02,000
They're just sitting there,
just caramelised on the outside.
501
00:25:02,000 --> 00:25:04,640
And they can just nicely tick
over with the radiant heat
502
00:25:04,640 --> 00:25:06,400
that you've got just
there in the corner.
503
00:25:06,400 --> 00:25:09,160
And there's tons of heat
coming off those bricks as well.
504
00:25:09,160 --> 00:25:11,640
I've got some red onions for my gravy
505
00:25:11,640 --> 00:25:15,360
that I'm roughly chopping and frying.
506
00:25:16,880 --> 00:25:19,000
What we're looking for now,
507
00:25:19,000 --> 00:25:22,040
just let them gently sweat down.
508
00:25:22,040 --> 00:25:25,760
If your pan is just a little bit
too hot, pull it away from the fire,
509
00:25:25,760 --> 00:25:28,480
just flip them over, like so.
510
00:25:28,480 --> 00:25:31,560
And that just incorporates
a bit of air onto the pan
511
00:25:31,560 --> 00:25:33,560
and that just brings
it down a little bit.
512
00:25:33,560 --> 00:25:36,120
Now it's just gently sizzling away.
513
00:25:37,400 --> 00:25:38,960
Now I'm in control.
514
00:25:41,880 --> 00:25:45,280
Got some lovely herbs
here from the garden.
515
00:25:45,280 --> 00:25:48,080
A bit of fresh thyme. A bit more oil.
516
00:25:52,160 --> 00:25:53,800
This was one of the family favourites
517
00:25:53,800 --> 00:25:55,840
in the Wareing household
when I was growing up.
518
00:25:55,840 --> 00:25:58,360
My old man loved them.
519
00:25:58,360 --> 00:26:01,280
I remember he used to sit on
a Saturday when all the workmen
520
00:26:01,280 --> 00:26:03,840
had gone home at the warehouse,
521
00:26:03,840 --> 00:26:07,640
and we used to have pork pie,
bread and onion.
522
00:26:07,640 --> 00:26:10,840
Raw. Raw onions.
523
00:26:10,840 --> 00:26:14,960
You know, when you're young,
if your dad eats a raw onion,
524
00:26:14,960 --> 00:26:16,880
you do the same.
525
00:26:16,880 --> 00:26:18,720
In goes a knob of butter.
526
00:26:19,960 --> 00:26:21,640
You can see it just sizzling away
527
00:26:21,640 --> 00:26:25,040
and it's just slightly changed
the colour of the onion.
528
00:26:25,040 --> 00:26:27,520
It's just gently caramelised it.
529
00:26:27,520 --> 00:26:30,800
And so you've got the sweetness
of the sweating and then you've got
530
00:26:30,800 --> 00:26:33,960
the lovely nutty flavour
of the butter turning brown.
531
00:26:33,960 --> 00:26:38,080
That now is ready
for my leftover gravy.
532
00:26:39,960 --> 00:26:42,120
It's made from red wine
and chicken stock
533
00:26:42,120 --> 00:26:45,240
with a splash of
Worcestershire sauce...
534
00:26:45,240 --> 00:26:48,320
..and another knob of butter.
535
00:26:50,000 --> 00:26:52,800
And as you do that,
you bring it off the heat.
536
00:26:52,800 --> 00:26:55,080
And just look at the shine
that's just come
537
00:26:55,080 --> 00:26:56,840
by just adding that
little knob of butter.
538
00:26:56,840 --> 00:27:00,680
It's just completely changed
the gravy into a sauce,
539
00:27:00,680 --> 00:27:02,920
a delicious onion sauce.
540
00:27:02,920 --> 00:27:05,600
And just because I'm kneeling in
the mud and dirt, it doesn't mean
541
00:27:05,600 --> 00:27:08,600
to say that I can't bring a little
bit of that cooking magic,
542
00:27:08,600 --> 00:27:09,680
even into the woodland.
543
00:27:09,680 --> 00:27:11,600
Right, that's ready to go.
544
00:27:11,600 --> 00:27:13,600
I'm just going to lift out my herbs.
545
00:27:13,600 --> 00:27:15,560
Throw them on the fire.
546
00:27:15,560 --> 00:27:17,560
There we have it.
547
00:27:17,560 --> 00:27:21,720
Our lovely onion sauce which
I'm going to pour into my little pan.
548
00:27:23,840 --> 00:27:27,840
I'm frying up some leftover
spuds with fresh herbs.
549
00:27:27,840 --> 00:27:29,520
Oil first.
550
00:27:29,520 --> 00:27:30,800
Get the potatoes in.
551
00:27:30,800 --> 00:27:33,040
Saute, let the pan cool down.
552
00:27:33,040 --> 00:27:35,080
A few more garden herbs.
553
00:27:35,080 --> 00:27:40,160
Drop in your butter, that will foam
to get that lovely nutty flavour.
554
00:27:40,160 --> 00:27:42,160
If you put the butter
in at the beginning,
555
00:27:42,160 --> 00:27:44,120
eventually it'll just burn.
556
00:27:44,120 --> 00:27:48,280
So I've got beautiful
home-grown potatoes.
557
00:27:48,280 --> 00:27:51,480
Cooked, leftover,
makes a perfect lunch.
558
00:27:53,040 --> 00:27:54,800
Doesn't get much better than that.
559
00:27:56,080 --> 00:27:58,600
And a final flourish for the gravy.
560
00:27:58,600 --> 00:28:01,200
Just a little drop of Dijon mustard.
561
00:28:02,560 --> 00:28:04,600
And that just gives it
that hidden kick,
562
00:28:04,600 --> 00:28:08,080
that little touch of warm mustard
in the background.
563
00:28:12,680 --> 00:28:14,880
That sauce is so rich and delicious.
564
00:28:16,960 --> 00:28:22,640
I tried to leave my chef's head
at the restaurant back in London.
565
00:28:22,640 --> 00:28:27,320
But as I start to look at the area
around me, the land, the woods,
566
00:28:27,320 --> 00:28:30,480
the kitchen garden, the bees,
the orchard... Wow.
567
00:28:30,480 --> 00:28:35,360
..I'd be a fool not to develop them
and not to grow things and to build
568
00:28:35,360 --> 00:28:40,040
something for me, my family, for
the long-term future and beyond.
569
00:28:42,680 --> 00:28:45,080
I want to leave a legacy here.
570
00:28:45,080 --> 00:28:48,080
I want this place to be magical.
75304
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