All language subtitles for Marcus.Wareings.Tales.from.a.Kitchen.Garden.S02E19.1080p.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.

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.

COWS MOO

..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...

Put 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!

..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 is
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.

It's breakfast time as the autumn
begins to set in on the High Weald.

Come on, piggies.

And my new batch
of piglets need feeding.

Come on. Come on.

They've certainly come as
a welcome addition

to my two Mangalica pigs.

Come on!

Now that these ten pigs have
arrived, this place is starting

to feel a little bit
more like a farm.

We've got Mangalica,

but we need something that's
a bit more user-friendly.

We've got the woodlands
right behind me.

Acres and acres of the stuff.

Can't imagine what we can
do if we get more in there.

I think what it needs is
some creative thinking,

a bit of imagination,

and I think we could go
a long way with this idea.

Having got a taste for livestock,

I'm always looking for a
potential home for even more.

And this cluttered outhouse
could be just the ticket.

So, I've been thinking about
this space for a while.

I want to use this. I really do.

It's become just like
a junk store room,

which has been driving me crazy.

So I've got a plan.

I'm going to do something
a little bit different.

I've got so many interesting
and different animals here.

Now I'm going to investigate goats.

When I think of goats, I think of

their milk and I think of
goat's cheese.

But I do know they can
be quite problematic.

But I do like them.

My worry is that I could end up
biting off more than I can chew.

So I've come to this
farm near Guildford

where husband-and-wife team
Graham and Tracey Longhurst

keep five different breeds of goats.

GOATS BLEAT
I'm definitely in the right place.

You are definitely in
the right place.

Tracey. Yes, hi. How are you?

Graham, I believe? Pleased to
meet you. Good to see you.

GOATS BLEAT

I've come here to learn about goats

because I am thinking about
a couple...

Ah! ..but I also know that
they can be quite naughty.

Yes. Very naughty.
I did say we'd never have a goat.

Why didn't you want goats?

I used to work on a farm
and they had a billy goat.

And all you could smell
was the stinky old billy goat.

And I swore that I would never
have goats on the farm.

And we're up to 92 at the moment.

You must have loved something
about them to have 90-odd!

Yeah, they have got incredible

character compared
to any other animal.

Wow. Look at these guys.

Yeah, so, these guys
are English goats.

These are rarer than giant pandas.

Last year, there
were 129 registered.

They are so, so rare. Why?

They used to be predominant in
England, but because people wanted

to have more milk, they started
bringing in the Swiss breeds

and then crossed
them out, basically.

You think of goat's milk
and goat's cheese. Yeah.

And then the meat itself, but never
thought of goats as rare breed. Yeah.

So you've got quite an
important job. Absolutely.

GOATS BLEAT

Look at them. Yeah.

They're like kids.
Oh, yeah, they are.

So, this is basically a bit of fun.

It's designed for them to play on.

They love jumping off it.
Keeps them out of mischief.

Because they are like children,
aren't they? They are. Yeah.

This lot are living up to
their impish reputation,

but I want to know if they're
a handful to take care of.

This way. No, no!

Come on.

Everyone I ever talk to in farming,
I say, "I'm thinking about goats,"

everybody, every single
person says, "Don't do it."

They can be a problem.

We have had them escape.

They are very naughty.
Cheeky, aren't they?

Yeah, very cheeky.

And what about fencing?

Do they jump over fences?
Do they get under fences?

They can.

We use electric.

They learn to dive through it.

So what about food?

This is a goat ration.
Are they like pigs,

they just eat and eat and eat?

They can, yeah.
A goat will stuff itself...

..to the point where...

..it could go toxic inside them.
Really?

And they will eat things
that are poisonous.

Hedgerows, ragwort,
anything like that.

ROOSTER CROWS

Foot trimming is one of the
biggest jobs. What's that?

It's just like trimming your
fingernails, really. Is it? OK.

I'll show you on this one.

You need to keep
the foot flat like that.

And I would literally
just trim that off.

But it's a constant.
Constant job? Yeah.

They're more hard work than
I thought they would be. Yeah.

Graham and Tracey breed their
goats for milk, cheese and meat.

If I get some, I'd like to do
something similar.

But I've never milked
a goat in my life.

So Tracey's offered to
give me a quick lesson.

Right, let me have a go.

Thumb and forefinger at the top.

There? Yeah. Together? Yeah.

And then squeeze down.

There you go. That's it.

Is that hurting her in any way?
No. Nothing? No.

Not at all. If it was hurting her,
she'd kick you. OK.

They're very...vociferous
in their feelings.

Quite a lot there, isn't there?
I mean, what would that be? A pint?

Uh, she's probably got about
a litre and a half. OK.

Litre and a half, two litres, maybe.

And she's shaking because it's
being done by hand, you think?

Or it's just...?
Just she doesn't know you. OK.

And she's probably thinking, why me?
TRACEY LAUGHS

"Why me? And he's a chef!"
Exactly. "How very dare they!"

Yeah. You're a natural goat
farmer, Marcus.

That was very nice to hear.

I've always been one
for keeping busy,

but goats are a lot of hard work.

But the proof of the
pudding is in the eating.

So I'm sampling some of Tracey's
home-made goat's cheeses.

So, we've got two soft
cheeses and our feta style.

So, that's our plain goat's cheese.

Oh, that's lovely. Just so creamy.
Mm. It's almost spreadable. Yeah.

I do like goat's cheese.

I'm going to try the other one.

I'll try that one. Smokey Doe. Yeah.

So what have you done
to smoke it then?

Smoke salt.

It's subtle. It is very subtle.

If you want more smoke,
you can add your own. Yeah.

You know, you could put a little bit
of smoked paprika onto this,

and you could take it up
to a whole other level.

Now for her feta style cheese.

I've aged it in whey brine
for 8 to 12 weeks.

Now, that will give
you a bit of a kick.

It does, doesn't it? Yeah. Wow.

It's completely different to that.
Yeah, totally.

So that's a cheese to be served
with something, on something.

Yeah, absolutely.
The others are quite mild and

quite delicate, but still very nice.

And that definitely for me
is food for thought.

Good. Thank you. Thank you.

I've loved my day with the goats,
but they seem hard work.

I'm particularly worried that they
eat everything and keep escaping.

So the jury's still out

on whether they're the
right choice for the farm.

Back at the High Weald,

I have my own escapees to deal with.

My sheep have broken out of the
electric fence around their pen...

..and are giving gardener
Anatoli the run around.

This morning I just came to the
vegetable patch and I noticed

a couple beetroots had been
pulled out of the ground.

A few nibbles here and there.

Cosmos was all down on the ground.

And I noticed sheep
were in the orchard.

Hopefully chase them
back into their enclosure

where the electric fence is and
let's hope they will stay there.

OK. We're good.

There's a good chance that
there is a breakage in the line.

And we're going to test it,
if it's working, actually.

The issue was, you see, they
were attaching it to this fence

and what it was doing...

Maybe short fence.

And you to kind of do it in the
way that it doesn't touch this.

That's a good sound.

OK, that's better now.

So, I think it's OK.

Hopefully, with the electric fence
now working properly,

that'll be the last we see
of escaping sheep.

Now that autumn is approaching,
my attention is turned

to preserving my precious
home-grown produce.

And I want to try something different

with my bumper crop of basil.

The smell in here is incredible.

The basil just doesn't stop growing.

We're towards the end of summer now,
and the plants are getting

a little bit woody.

So now I'm just cutting it all back.

I'm going to make a basil puree,
and I want to preserve it.

So I think we're good.

We'll see how far that gets us.

Making basil puree is just about
the simplest job in the kitchen.

But the results are amazing.

It's just going to be whizzed-up
basil leaves with oil

and the oil will preserve it,
with a little bit of salt,

plus, in a sealed jar,
in the fridge or in the cupboard...

..it should last for
a good few weeks.

That's a glug of oil.

A pinch of salt.

Lid on.

I'm adding the torn basil leaves
to the blender in batches,

pureeing as I go.

What I'm going to do is
use it as a base.

I can add chilli to it

if I want to make almost
like a chimichurri sauce,

I can add some Parmesan
and some pine nuts to it,

if I want to put it with pasta.

You can use some vinegar and just
make a nice basil vinaigrette.

You can use this method to preserve
any soft garden herbs,

like tarragon or marjoram.

That is strong. Wow!

So what you've got now is you've got
that beautiful puree.

If I left that open like that,

what would happen is the top would go
black and the rest stay green.

So a good tip is always
just to put a coating of oil on top.

That will just preserve
its beautiful green colour.

There you have it - a jar of
basil magic.

As my smallholding expands,

I've loved sharing my knowledge
with others.

Right, keep your eyes open.

I've already had
two apprentice chefs,

who have learnt about foraging
for edible wild sorrel.

You see it and you just think
it's a natural weed.

You don't think it's got
any flavour.

Until you actually try it.
So good, isn't it?

I have another challenge
for a new set of apprentices.

Joel Pace and Donovan Moss
are graduates in culinary management.

And I want them to learn
about cooking over an open fire.

You know, out here,
this is where it all began.

This is where people used to go
and gather the food and cook outside.

Helping me today is my fire expert.

This is Chris.
He's my very own woodsman.

Welcome to a little fire
pit we have here.

It's a bit different to your sort
of controlled kitchen,

having those ovens that,
you know, where you can steam,

which would give the same
temperature the whole time.

But, before my apprentices take
on our cooking challenge,

I want to know what makes them tick.

I want to cook good food,
food that is well sourced.

Everything is sustainable.
We all cook with love.

A nice environment,
not those pressured environment

kitchens where everyone screams.

I'm, like, just peace and love.

I want to cook in a healthy

style in a healthy place,

respecting each part of the process.

For me, food is culture,
food is art and food is history.

If we understand that more,
we will take care of our bodies,

how we eat, where we source our
ingredients from as well.

I love your passion.
I love your drive.

I hope you can back it up
in the kitchen.

All right, guys, I want you to
produce just a single portion

of four different elements
that I have in front of you.

I'd like to see a duck breast,
sea bream,

some of the bread and some
of the vegetables,

just cooked nicely,
using the fire as a heat source,

and I want you to be really
innovative and creative.

OK, that's fine. And get that
flavour of the fire into the food.

Great. You ready? Yes. Let's do it.

I'll do the fish. OK.
I'll start cutting the veg for you,

and then that's it.

Quick little question.
Just wondering how your fire is.

Have you checked it yet? First
thing you're supposed to check.

Yeah.

I see, I know,
the hot side and the cool side.

Have you got your cooking surface
over your fire as well?

People talk about barbecuing,

but this is barbecuing
on a different level.

I think, most importantly,
let's give it a taste, shall we?

Your bread could have been cooked
a bit more. Yeah.

It was a bit on the thick side.

Maybe a little bit more care
and attention

to just things like
the fish cooking away. Yeah.

You just need to maintain the heat,

and the fire started to die down.

For the length of time that the
fish was on the fire,

I just thought it'd be overcooked.
Yeah. But it's OK.

Got a beautiful char on the duck.

Nice charred flavour in there.

All edible, all seasoned,
beautifully tasty, not a bad job.

You did a super, super job

in what is effectively quite
an unusual environment.

But cooking on an open grill
or effectively barbecuing,

as my apprentices did, is only
one way of using the heat

from the fire creatively.

I've also set up -
I don't know if you noticed -

a bit of twine and two
sticks sticking up there

so we can hang food and you can put
food next to the fire.

So look at that.

There we go. That gives us a
lot more space to cook on the fire.

And you can feel the heat here.
Yeah. Oh, yeah, it is.

So that'll just dry out that skin

and then you're going
to get a beautiful, crispy skin.

Next, Chris shows my apprentices
how to use hot coal

to caramelise cream.

So here we have a beautiful
piece of charcoal.

Now, you think,
is that OK to put in food,

because it's pure carbon?
It's absolutely fine.

So now you literally
just drop it into your cream.

And see all that steam that's
coming off.

You know that flavour is
going inside, basically,

because we're doing the opposite.
We're putting the food as near

as we could get to the coals
to get the most flavour out of it.

And, in this case,
we are just taking the flavour

and putting it actually in...

You could have cooked those breads
on a stick, wrapped the bread

round it, and then you cook
that over the fire as well.

I hope you enjoyed it.
Something a little bit different.

I hope you can go away and think,

"Well, actually, I have learned a
little bit about cooking over fire."

Now, as autumn draws in,

my orchard always brings
a glut of apples,

so I feed the windfall to the pigs.

But I've heard about a place
where they're doing something

different with their apple surplus.

So I'm off to lend a hand.

I've come down to Brogdale Farm
near Faversham in Kent.

Duncan McNicol and his fellow
helpers are volunteers for Felix,

a charity fighting food waste.

And they're here collecting apples
that'll go to feed London's hungry.

There's a lot of people
here right now. Yes.

And what I want to know is more about
Felix and how this works.

The Felix project was set
up in March 2016

by a London entrepreneur called
Jane and Justin Byam Shaw,

in memory of their son, Felix,
who died of meningitis

at 14 years old. Ah.

And basically what we do
is we redistribute food

that would otherwise be wasted.

But we distribute to food banks,
homeless charities,

women's refuges, any food that's
before its use-by date. Right.

We can take pretty much anything.

This is one product...

Yeah.
What else are you getting hold of?

Most fruit and veg, we desperately
need potatoes, carrots,

onions, cauliflower. Anything
seasonal, anything fresh is key.

Anything that's good
and nutritious... OK. ..you know,

we will take cos obviously,
the idea is to make...

You know, to feed people who through
no fault of their own, often,

can't feed themselves.

We're now running on four depots,
an enormous kitchen in Poplar,

where we cook food,
and 50-odd vans to distribute it,

plus a lot of volunteers,
a lot of staff to help, doing it.

And actually,
you as the head apple picker,

I'm really pleased that I picked
more apples than you.

You have, yeah! I'm actually
beating you, look. You are!

I've done at least two
buckets down here and a snail!

How often are you doing this now?
I do six days a week.

Six days a week? Yeah. Wow!
I have the time, I'm retired.

I was going to say,
I thought you'd retired!

You're probably working harder now
than you did before.

I think I do, actually, yeah!

When I first started in the food
industry, a long time ago,

to actually give out food
to charities

and stuff that ought to,
if you like, donate it,

if that's the right word,
it was actually considered very bad.

It's completely changed now
and all stores now have to have

a charity that they give this stuff
away to.

Nothing is allowed to be wasted.

If young people and families
are being fed... That's right.

..and getting good food, fresh food,
that people are taking time...

Like all these helpers behind us
are doing.

..then it's only but a good thing.
Brilliant.

How many people do Felix feed, if you
had to throw a number at it, a day?

I would say,
if you include what the kitchens...

You're probably looking at a couple
of hundred thousand.

Wow! A couple of hundred thousand,
yeah. A day? A day.

The more people we can feed, that's
the ultimate goal, to ensure

that no-one in London goes hungry.

With my stint as picker done,

it's time to get these apples
loaded onto the van...

Up!

That's a good crop of apples. There
we go. How about that? Not bad, eh?

There we go.

Job done. As they do...
That's it. Off you go.

Off we go now.
In fact, you're the driver!

That's right!

HE LAUGHS

At the farm, the sheep have been
up to mischief again.

Found you.

Despite Anatoli's earlier efforts
to mend the electric fence,

they're back out of their pen
and they're grazing in the orchard.

Unbelievable.

That must be the fourth, fifth time
now that these sheep have got out.

There's just
so much good grass out and about,

they just won't stay
in the area that we've got them in.

The first time when the sheep
got out, it was like,

"Argh," crazy panic.

"Got to get them back,
got to get them back, in case

"they go into the kitchen garden."

After the second, third, fourth time,
frustrating as it is,

something about them just wandering
around, I actually really quite like.

Do you know what? There's
nothing on those bushes that I need.

In normal autumn and winter,
Anatoli will cut all that back.

They're actually saving me a job.

It's great. Getting used to
escaping sheep is one thing,

but the thought of managing
goats is another.

I really wanted some goats,
but I think what worries me

is the volume of work that
goes into looking after a goat.

BANGS ON PANEL

And I just think maybe
the goats are just a step too far.

Maybe for another day.

But in the meantime, I've got a nice
clean empty shed here.

The three sheep might as well
enjoy this.

Can't win them all.
You can't with them all.

Thinking about the goats has

reminded me of a great recipe
I like to make...

..goat's cheese rarebit. And with
the kitchen garden full of produce,

I've got plenty of ingredients to
make an accompanying salad.

This is my horseradish.

This was an ingredient

I absolutely hated as a young boy.

My mum used to eat horse relish,
that you used to buy from the shops.

I couldn't stand the smell of it.

What little bits she ever made me
try, I just, like,

couldn't understand it.
But it's interesting that

when you get into cookery,
how your thought processes change.

I'll also need leeks and the nice
thing about the leeks this

season is they're all coming
up at different ages.

That's actually quite handy.

Cos then,
I can just take them as I need.

Right.

As you can see, I've just picked
a few things that are ready

and looking good,
so we'd better get cracking.

I'm going to cut
a couple of slices of bread.

I've got a nice crunchy loaf.

Alongside the bread,
I'm also going to grill the leeks.

What I like doing at the moment
is going through the garden

and just choosing some ingredients.

And that's the nice thing about
cooking like this.

There are no rules, but there is an
element of structure

that I will have to follow,

and that's going to be
the base of my rarebit,

and that's called a roux sauce,
which is a melted butter,

flour, which you cook out
in your pan,

and the classic way,

you add a warm milk that's been
infused with onion,

bay leaf and the clove and that's
used in many different things -

cauliflower cheese, lasagne...

The rarebit has the roux base, the
flour and the butter, but I'm using

ale, rather than milk, and that's
where the rarebit flavour comes in.

That's where that
point of difference is.

OK, what I'm going to do,
my toast is done,

I've got these beautiful leeks...

Just cut that. Mm!

Oh, can't beat fresh leek!

Absolutely incredible.

I'm going to slice these up
and add some olive oil

and a pinch of salt and pepper.

Quick taste.

Delicious.

They'll eventually go on my rarebit,

which I'm starting next.

Put the butter into our pan.

What you want to do is you want

to get the butter melting down.

Just bring that up to a little foam.

Don't let it burn.

Bring in my flour.

Mix that around.

And now, that's just gently cooked
out, as you can see.

Next, add a splash of ale.

The minute that ale goes in,
just thickens up straight away.

Completely absorbed. A touch more.

A bit like a Hollandaise
and a mayonnaise,

whenever you're adding a liquid
into a roux, add a bit, work it in,

add a bit more, work it in, and then
you've got to cook out that flour.

And now's the time you can bring
the whisk into the equation.

Just mix it up. Any little lumps
of flour, that just breaks it all up

and you get that lovely
sort of smooth finish.

Now, I can add some mustard...

..Worcestershire sauce...

..seasoning,

and, of course,
some of my horseradish.

And right now,
I can start to add our cheese.

Beautiful goat's cheese.
Crumble your goat's cheese in.

And you just allow that cheese
just to melt into the roux.

A little bit of Cheddar.

And then, we're good to go.

You can smell the ale, you can
smell the mustard,

you can smell
the Worcestershire sauce.

It smells great!

And there you have it.

Just put the leeks on top
of the toast.

Now, we can add our rarebit.

That now can go under our grill.

What I'm going to do now is just sit
and wait.

Food never cooks
when you're staring at it.

Especially when you're hungry.

There we go. Look at that.

Beautiful. And I can't resist adding
a little more of my horseradish.

And there we have it.
And to go with the rarebit,

grapes grown on the vine

and a garden salad with toasted

hazelnuts and more goat's cheese.

Lunch is served.

When I look at a salad like that,

I just think of the garden.

Mm!

Now, for the rarebit.

LOUD CRUNCH

You know it's good
when you smile as you're eating.

The leeks and the horseradish,

along with the ale...

..just a marriage made in heaven.

As the seasons change,

developing my smallholding has been
more exciting than ever.

Not only have I had the privilege
of helping show the next

generation of chefs how to cook
over an open fire,

I've learned how challenging
keeping goats can be.

In fact, there are always new
things to experience.

I don't find the future daunting.

I find it incredibly exciting
and inspirational.