All language subtitles for Marcus.Wareings.Tales.from.a.Kitchen.Garden.S02E20.1080p.WEBRip.x264-CBFM

A year has passed on my
East Sussex smallholding.

I've been spending more time
out of the kitchen

and in the garden.

This helps me get away
from absolutely everything.

I mean, you can't not love this.

Come on!

I've had plenty of successes...

I've got a glut of ingredients
that I'm going to be sharing,

and that's a lovely thing.

..and a few failures too...

I've just been to feed the pigs,
and they're not there.

..but with the help of my friends
and neighbours...

Go on, Stu. Get your back into it!

I thought farming
was just about animals,

no-one talks about fencing.

..I'm going to bring in
more produce...

I'm going to see if I can get some
wheat in the ground.

..more livestock...

I've never seen so much poo

in a field in all my life.

HE LAUGHS

..and use every inch
of my land and garden...

Here we go.

First Wareing potato.

It's hard work, but it's worth it.

..all-year-round...

You know autumn's just
around the corner

when the sun goes behind the clouds.

..because I know a better
understanding of ingredients...

So much more to learn.

So many new dishes to cook.

..will lead to some
incredible new recipes...

This place is on fire.

It just gets better
and better and better.

..as I discover the secrets
of a kitchen garden.

With the season starting
to change on the smallholding,

I'm as busy as ever.

In the kitchen garden,

it's time to clean up the
vegetable beds

and start planning those winter jobs.

Coming to the end of summer now
and you can really feel the autumn.

The autumn weather is coming in
very, very slowly,

and so things are starting
to sort of come to an end.

And even as you start to
clear them away,

there's just this lovely aroma when
you're pulling up the nasturtium,

and pulling up all of the
marrow stalks,

and you've got a bit of...

You know, you've got
the overgrown asparagus here,

you know, waiting for next year.

We've had a really successful year
with lots of new things planting.

But now, as the autumn/winter
starts to draw in,

it's time to start
thinking about next year,

and it's time to start
thinking about,

"What can I grow in the winter
months, as well?"

We're actually
heading into preserving season.

We've got to start thinking
about how we can keep things...

..keep things going.

There's always one hiding away.

You think you've got them all...

..and that pops up.

There's certainly a lot
of produce to preserve.

Over the last year, the kitchen
garden has really delivered.

Look at those babies.

One thing you've got to do with
raspberries

is you've got to hunt for them.

I've had a bumper crop of
pears and rhubarb...

And I've got some beautiful
first-time-growing aubergine.

..and the greenhouse has
just kept on giving...

There's some beautiful tomatoes.

I've got tonnes of basil.

..but this glut of produce
hasn't gone to waste.

I've been busy pickling...

Just push that down.

..making cordials...

And that's pretty much it.
Rhubarb cordial

with a little touch
of ginger in the background.

Just put that into the fridge,
then tomorrow...

..I'll be serving that over
ice and lemon.

..and loads of preserves.

Nothing better than the fresh smell
of jam in a kitchen garden.

Lovely.

I'm always on the lookout
for new ideas and inspiration,

so my friend, and founder of Ground
Up Cookery School, Colin Wheeler,

is here to show me some
different ways

of preserving using fermentation.

And we're going to make
some sauerkraut.

What do we need?
So we're going to need some oregano,

we need some marjoram,
we need some carrot,

and we need some cabbage and onion.

Yeah, that'll be good.

That's lovely, isn't it?

I mean, I'll use all that
in the ferment.

I feel like I am the apprentice chef
now. I've got a bit...

I feel like I've got a bit of washing
and chopping to do.

Yeah, for sure. Right.

So if you want to just wash
a few of those carrots for me. Yes.

What about the tops? Yeah.

So we'll keep some of those.
Keep those.

And then I'll start to shred up

one of these beautiful cabbage.

Just do a little bit of chopping.

Just going to chop this root
quite fine.

And then I'm going to take
the cabbage,

and we're just going to cut
it down in the middle.

So, again, I'm going to use these

firmer outer leaves now.

And this is a really good tip

if you're trying to finely chop
something,

is if you screw it up
really tight...

..and then hold it, it compresses
it and makes it harder, firmer,

so it's easier to chop through.

Feels quite weird. I'm normally
the one doing the chopping.

Yes. Makes a nice change.

So there we go. That's our cabbage.

So that's the bulk of the ferment.

So now we're going to add in a
little bit of carrot, some onion,

and, Chef,
if you wouldn't mind just... Yes.

..picking some of those herbs
for me... Absolutely.

..because we'll have to take those
woody stems off, unfortunately.

They're too fibrous to put in.

You notice we're not
peeling the carrots either.

I think what we're seeing here

is that there is no need
to waste anything.

So many of the nutrients and
the flavour comes from the skins.

And then I'm going to
take some of the tops.

Then we'll move to the onion.

So now we're going to just add
those herbs in,

if you wouldn't mind, Chef.

Beautiful. They'll give so much
background flavour.

And we're going to, just finely,

just chop a little bit of chilli
through it.

You don't need to put the chilli in,

but for me, it just adds a nice
little bit of a base heat. Yeah.

And again, I'm going to leave
the seeds in. Yeah.

So now...

What we need to do now
is we need to add salt.

So the salt is what's going
to preserve this. Yep.

It's because there's a process

called osmosis
that's going to happen.

The salt is going
to draw all the liquid

out of the vegetables,

all those flavours are
going to mingle together,

and then they're
going to get reabsorbed

back into the vegetables.

While we wait for
the vegetables to wilt,

Colin is keen for
me to taste some fruit

preserved using
some different methods.

In here I've got some pear.
So have a little taste of this.

So, what have you done to this then?
So I've just thickly sliced it

and then I've cold
smoked it over beechwood.

Ooh. Ooh, that's nice.

Lovely little bit of smoke there,
but yet you still taste the pear.

Once I've smoked them...

..I then dry them.

And so they've been in the
dehydrator for sort of 24-48 hours.

So, that is that? Yes.

But you can just
put it in a low oven,

or with the door
propped open on the oven.

And then when you finish up,

once it's dried again
for another sort of 24 hours...

..you can then puree it again

and you get this lovely,
lovely powder.

But although it's a powder,

you still retain that pear texture.

This is like popping candy.

This sprinkled on
a lemon posset or something,

it's absolutely delicious.

What else have you
got in your magic box?

I want to show you a way
of preserving whole apples,

and fermenting them whole. OK.

So in here we have
whole green or yellow apples.

So it's a sugar ferment,

but I use honey, because there's
lots of natural bacteria in honey,

which will start the
fermentation process,

but I also use sour-dough starter.

So sour-dough starter and honey.
That's a sour dough? Yeah.

And some rye flour as well, just to
feed the sour-dough starter. Right.

And there's some
mint in there as well.

So this is a fairly classic
ferment for Eastern Europe.

This is a brine.
So this is a liquid base,

but I often use these
little sort of ramekins in the top

just to keep the fruit pressed down,
because if they come to the surface,

they'll oxidise
and they'll go brown.

So let's get one of these...
Let's get one of these out.

You can see how it's started
to shrivel a little bit... Yeah.

..but you can...
It's still got some firmness.

But you can see
how it's almost starting

to go a little bit
sort of see-through.

Yeah, it's very different.

It's got a completely
different look and feel.

That is so delicious.

Effervescent, isn't it?

Yeah. Unusual.

And a lovely...a lovely...
..a lovely surprise, actually.

Yes, it really is. So I chop that
and I make a little salsa

to go on an apple cake, or actually
even through an apple cake.

It's absolutely stunning. It's...

Wow. That is so cool.

It now looks like
our vegetables are ready

for the next stage
of the fermentation process.

I'm just going to
pull it to the side,

and look, we can see
visible liquid at the bottom.

So I think this one is ready to go.

So, rolling pin,
end of the rolling pin,

and what we're going to do now

is we're going to pack
this into the bottom of the jar.

So it's doing two things,

it's removing the pockets of air,

which is the key,

but the second thing it's doing is

it's helping to break down the
structure of these vegetables.

So you don't want to fill
the jar right to the top,

you want to leave a
little bit of head space,

and the head space is for the
brine to be able to rise up into.

The brine is
protecting the vegetables

from the air at this point.

So hence the reason why
we don't get rid of the liquid,

because everything
underneath it is safe,

anything that sits above
it could go off and turn it off. Yes.

So what I'm going to
do now is I'm going to use

a natural way of pushing it down,
and I'm going to take

one of these lovely
nasturtium leaves. OK.

And you can use a cabbage leaf or
one of the outside leaves

of the cabbage, and all you do is
you just push it in...

..and push it into the edge
of the dish. Oh, that's clever.

And then we're going to seal that...

..and we're going to put
that on a plate in the kitchen,

out of direct sunlight
at room temperature,

and we're going to let it ferment.

This will take
about five or six days

to do what I call
the rapid-fermentation process.

After that, it will suck back
the remaining liquid,

back into the vegetables,
and it will go quite dry.

And then, at that point, I put it
in the fridge and I just let it age.

But it will still retain
a really good crunch

even after a year.

Preserving food has been going on

for hundreds and hundreds of years.

In some countries,
it is a way of life.

But in this country, it's not,

and in my training
it hasn't been either.

That bottle of preserved cabbage
and all the other ingredients

didn't look great,

but where it lacks the visual aspect,
it's got an amazing flavour.

It's got the flavour, it just needs
to look a little bit more attractive.

That's my next challenge.

As I continue to grow the farm,

I'm especially keen to encourage
as much wildlife as I can.

What I'm doing at the moment
is gathering all the wood

from the hedgerows over there,
that's literally been cut down

or fallen down,
and putting it by the pond,

because this is
teeming with activity,

there's no two ways about it.

And what I'm trying to do
is I'm trying to create a habitat

for more wildlife,
for other things to survive.

You know, I'd love to see
more frogs. I'd love to see toads.

Why?

Because whenever I see it,

it brings a huge amount of pleasure

and interest to me.

It puts a smile on my face.

You feel like a kid again.

You see a rabbit,

or a couple of wild
rabbits just hopping along the lawn,

and you see the minute
they get a sense of you,

they're gone, they're off,
because they fear for their lives,

that's wildlife.
That's what it's about.

Even more so when you see
the deer wandering through.

Brilliant. And because
of that point of interest,

Why on earth would
I want to push it away?

Why on earth would I want
to block it out of the garden?

Not anymore.
Now I'm going to encourage

as much wildlife as I possibly can.

I know it's going to do a bit
of damage from time to time,

but I'm ready for that.

Building up my
smallholding here on the High Weald

has only been possible
with the help and encouragement

of the local community.

So now I'm keen
to give something back.

The local school, Grovelands Primary,

has a small farm which
the community helped to build

and the children now run.

I want to give them
something to help with the animals.

But first, I need the
assistance of my friend Zoe

and her husband Lindsay
who live nearby.

Zoe.

MARCUS KNOCKS ON WINDOW

Hello.

Not much of a guard dog, are you?

Zoe. Good timing, my love.

Now that's a... That's a welcome.

I've only just
got here and I've got a coffee.

You know me so well.

They have their own smallholding,
packed with animals, just like mine.

But it's their goats
I'm particularly keen to see.

How many have you got, three?
Just the three? Three.

Do you want to
come in and stroke them?

Hi, Lindsay. Hi, Marcus.

Lindsay is a cabinet-maker

and has built their
goats a mini obstacle course

to help keep them occupied.

This is the mummy goat.
This is Goldie.

And these are her two babies,
which were born earlier this year.

Oh, really?
God, they've grown up quickly.

Yep. So this is Ace, the boy,

and this little monkey is Heather.

So they've become pets then?

I've got to be honest,
goats are so much fun,

they've definitely become pets.

I mean, we've fallen
in love with these ones,

completely and utterly.

And Lindsay has, in fact,
just built them a goat seesaw.

Do you want to have a go? No.

ZOE LAUGHS

I'm too old and I might fall off it.

It's good, though.

I'd like to make a seesaw
for the goats at the school farm.

It'll keep them entertained
and out of trouble.

So what've you got?

You've got the log,
and you've got two planks of wood.

And just a little
base underneath...

Couple of pieces underneath. ..hold
them together, yeah. Simple. Yeah.

MARCUS WHISPERS

You know, I've never done that. I've
never made anything like that before.

Last time I did woodwork,
I think, was at school.

We can take these logs,
pick them up with the machine,

and then put them on the mill there.
And we can take some planks off

and take the end off with one of the
cords to make the cotton reel,

as they call it, at the bottom.

OK, lead the way.

Well, the last time I had
anything that had forks on,

it was a forklift truck,
and that was at my dad's.

I do like these,
it does bring back a lot of memories.

Just down a tiny little bit.

That's it. Yeah.

That's it. Now grab.

Lower the whole thing right down.

Doesn't get much better than this.

Log selected,

it just needs
loading onto the sawmill.

Keep going. Well, you're good there.

And release the claw.

I enjoyed that.

Now to cut two planes of wood
for the goats to walk on...

..and a barrel to fix them to...

..giving that seesaw effect.

With everything cut to size,

it's just a case of erecting
the seesaw over at the school farm.

This is fantastic.
I think they'll love that.

I love that point of detail.

I'll follow you.

At the school,
primary teacher Heidi Greenwood

is already waiting for us.

She's in here somewhere.
She's always...

Here she is.

Hi, Heidi. Hiya.

What have you got there?
I've got you a pressie. For me?

No. Well... Sort of.

HEIDI LAUGHS

Sort of. Wow. Boys, look at this.

What do you think this might be?

We've brought you a seesaw.
Well, actually, it's for your goats.

Wonky, you've got a seesaw, look.

Besides the standard curriculum,

Groveland School encourages
hands-on experience,

so some of the pupils are keen
to help us put it together.

These children certainly learn
new skills on the farm,

don't you, boys? Yeah.

This is going to be quite cool.

Which goat do you
think's going to go on it first?

Wonky. Is it Wonky?
Yeah, he's already here, look.

He's waiting, look.

There we go. There we go.

Job done.
Well, look at that, boys, it's level.

Right. Do you boys want to put some
handfuls on the top side for me?

Just take a handful.
And you, boys. On the ends.

Here she comes. Out the way, Harry.

Here she comes. Wee.

HEIDI AND MARCUS LAUGH

He's cheating.

Keep going. Watch out.

GOATS BLEATING

Come on. Well done.

I think that is success.

Everyone's happy.

The goats are definitely happy.

And I think it looks great, too.
Brilliant.

What a super addition for
our goat enclosure. Great fun.

Thank you.

HEIDI LAUGHS

They can see
what's going to happen...

This is going to give endless
hours of fun, I think.

Well, that's what they like,

so I think that's
definitely successful.

Why have you been allowed to do this?

I think because our
leadership team really see the value

in outdoor learning for children.

Outdoor learning is part
of the early-years curriculum,

but our school really has the vision

of extending that across
all year groups, and think about,

"what do children really need
for an enriched curriculum?"

And I think for the children
to be so hands-on with our animals,

just really improves
their wellbeing.

Amazing. It is.

Boys, what do
you like about the farm?

You can't be disinvolved,

you always got to
do something in it.

Do look forward to coming here? Yeah.

What's your favourite animals?
Pigs. The pigs.

I knew you were going to say that.

Happy as pigs in muck. Yeah.

Good fun, pigs, aren't they?
And talking of pigs in muck,

we've got something
for you in a minute.

What's that, mucking out? Yep.

Every time I come here,
I'm always given a job to do.

Got three great leaders
to show you how to do it.

Off you go, boys. Come on.

Show me where it's all happening.

Don't know why it's always
mucking out time when I get here...

..but it's all part of it.

Out of you three,
who wants to be a farmer?

So this has inspired
you to becoming a farmer?

Yeah. Pretty much, yeah.

Love it! Love it!

We'll get this job done.
There you go.

And that's it. A bit more there.

All three of them are inspired
by having this farm

next to their school.
That's how I was inspired.

Without that early education

and that work that
I did with my father,

I probably wouldn't be a chef today.

These guys are the future of farming

and I think it's
absolutely brilliant.

I've made a goat seesaw,

which I never thought
I'd ever make in my life.

But it makes me laugh
because goats are comical.

So that goat seesaw is just
my little contribution

to this fabulous school.

It's been an extraordinary year
on the smallholding

and I've learnt so much,

but I couldn't have done
it without the help of the people

I've met from the farming community.

So as a thank you,
I've invited them to a party

and we're going to have a feast.

I've asked everybody that I've
invited to bring something along,

you know, a type of dish
that means something to them.

And me,
I'm cooking a real showstopper.

It's going to look good,

it's going to smell good,

and it's certainly
going to taste good.

Come on, Es, let's go.

You hungry?

Ha-ha.

It's not ready yet,

but you can have
a little bit when it's done.

This is my showstopper.

Rib of beef on the grill.

I'm making a
bean casserole with my...

..beautiful
black-garlic barbecue sauce.

And that's what's going
to make those beans really dance.

But I'm starting with
a spice rub for my beef

by mixing mustard seeds,

cardamom, paprika,
smoked paprika and caraway seeds

with salt and brown sugar.

A nice pinch of salt.

The rub can be anything.

It can be anything

out of your dry store.

It's all about
the flavours that you enjoy.

But there are a few things in there

that I do think are really important

when you're making a rub.

It's the little bit of brown sugar,

I guess that just helps
to just caramelise

all those beautiful spices

when it's on the meat

and it starts to cook.

And paprika, smoked paprika.

That lovely smoky flavour

that just sits in the background

and just complements the meat.

Right, that's ready to go.

What I'm going to do is,

I've got some Dijon mustard,

I'm just going to brush
that over the rib.

Lovely spicy French mustard.

It also acts as
a bit of a sticking agent,

and it just helps to
keep that rub on the meat.

When you're putting a rub on meat,
never be afraid to put too much on,

because it will come
off when it goes on the grill.

So... Just really rub it in there.

So before that goes on the grill,
just allow it to sit

and just to marinate,
and just let those spices

start to penetrate the meat.

And also, any joint of meat,

you want it to be at room
temperature when you start cooking,

because if it's stone-cold
when you cook it,

and you sear it on the outside,
when you serve it,

potentially, it could be
cold in the middle too.

While the meat marinates,

I'm starting on a stew
by sweating onions and garlic.

Good sprigs of thyme and rosemary.

I might just leave them on the stalk.

When you're making a dish like this,

you don't want to be picking
all the little leaves off.

Right. That's beautifully
sweating down.

We've got our chopped tomatoes
from the greenhouse...

..can go in.

When you're creating a base for stew,

what you don't want to do

with the onions
and the garlic and the tomatoes,

is for all of their water
to come out,

and not turn to a slush.

If this turns to that,
you've got to turn up the heat

and evaporate all of that water.

Next, it's tomato puree
and a splash of rapeseed oil,

followed by a glug of wine.

Even if I've got a corked
bottle of wine, I still use that.

You only really taste the corkiness
of the wine when you're drinking it.

OK.

We're just going to let
that just cook down.

Now I'm going to
put my beef on the grill.

First, I'm simply searing
the ribs over the coals.

Put a little drizzle of oil on there.

And what I'm doing now

is making sure that I've got all the
little nooks and crannies sealed.

Just keep turning them over,
just manoeuvring them around,

don't let them sit
in one place too long.

When the meat's fully sealed,

it's going back above the fire

to slow cook, whilst I'll

finish off my stew.

And now...

..we can add...

..we can add our beans.

These are already cooked

and include kidney beans,
white and black beans.

And now we can add
our barbecue sauce.

The sauce has a tomato base

flavoured with chilli,
spices and black garlic.

Wow, that smells incredible!

And once the stew is cooked down,

I add herbs from the garden.

One last taste.

That's great.

Got the tomato background,

you got the barbecue sauce,
you got the black garlic.

Last pinch of salt.

Turn the heat down.

Let those herbs do their thing.

Good to go.

Then it's just a matter of
searing the beef one last time,

and I'm ready for my guests.

I'm pretty much good to go.

And to add to the feast,

my guests have each
contributed their own dishes.

So with the help of Jane and Esme...

..it's time to get the party started.

Wow. Hey.

GUESTS CHEER

There we go.

We've got rib of beef
cooked on the grill over there,

and in here we have got
a mixture of lovely beans

cooked in an amazing barbecue sauce

with black garlic,
tomatoes, herbs from the garden,

and lots of herbs and spices.

First of all,
I'd just like to say a huge thank you

for bringing all this beautiful food

and contributing
to this lovely table,

which is pretty much
what my life is all about.

The sharing of food,
the cooking of food,

but it's all gone to
a completely new dimension for me,

and it's all about you guys.

And it's a massive thank you
from myself, my family.

The time that you've given me,

the information
that you've shared with me,

the stupid questions that I throw out

in my naivety
in growing and farming.

But what I find
interesting is your passion.

The passion and the attention
to detail and the hard work

that you all put into.

It's absolutely
incredible what you guys do.

And I think the question
I always ask myself is,

"Has my cooking improved through
the journey that I've been on?"

And the answer to that is,
"100%, it has."

And so thank you to you all.
Cheers, everybody.

It's been an incredible
year on the farm.

It's been different.
It's been challenging.

It's been fun.

It's been hard work.

It's been very hard work.

But thankfully, over the last year,

my tenant farmer Stuart, his son
Fred, and local pig farmer Flavian

have always been there
to lend a hand.

You good? Yep.
You guys popping over,

that's been brilliant.

And what would I do
without my gardener, Anatoliy?

So this tree have
got a bit of leaves on it.

So the good sign it's still alive.

OK, so I'll bring the mower,
cut the grass around,

and start with protection.

And there's market gardeners,
Rosanna and Signe,

who have been a mine of inspiration.

And when it comes to the chickens...

Right, ladies, who wants a nice
leg massage from Marcus?

..well, Zoe has taught me all I know.

Yeah, what we got? Pig cheek.

Did you cook it? Yeah. Yeah.

Off our pigs taken
to the abattoir last week.

Butchered them on Wednesday.

The sauce is good.

The sauce is very good.

Yes. Oh, wow.

If you could turn
back the clock and start again,

would you do it differently?

You know,
we make all sorts of mistakes

and it's all part of
a learning journey, isn't it?

But because I'm a
first-generation farmer,

probably a lot of the mistakes
that I'm making would have,

you know, no-one
else would make those

because their grandad
would have told them

what a stupid
thing that would have been.

But it also gives me freedom to do
things how I'd like to do them.

Do you think I could make a farmer?

No chance.

We'll see. We'll see how well
you get on with shearing. Yeah.

Oh... Oh...

It is, without doubt,
friends old and new.

Flavian, Stuart, Anatoliy, Zoe.

Always there, always ready to help,

always really giving me
great advice and great guidance,

and introducing me to a whole
new community beyond theirs,

which is always...it's always
a lovely thing.

For me, I felt that that missing bit
of my career in food was quite small,

but the further
I go down this journey,

the gap seems to be getting wider,

because there's
so much I don't know about food,

there's so much I don't know,
or didn't know, about farming.

I walk around the farm like
I'm walking around my kitchen now,

constantly questioning
everything around me.

And the more I do
and the more I learn,

the more exciting this becomes,

and the bigger I want to go.