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TOM KERRIDGE:
In my Michelin-starred pubs,
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00:00:19,180 --> 00:00:19,300
TOM KERRIDGE:
In my Michelin-starred pubs,
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00:00:19,340 --> 00:00:21,340
I've always championed
the best that Britain has to offer.
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00:00:21,380 --> 00:00:22,460
I've always championed
the best that Britain has to offer.
5
00:00:24,620 --> 00:00:26,620
But I rarely get to see
where our food comes from.
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00:00:26,660 --> 00:00:28,140
But I rarely get to see
where our food comes from.
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00:00:28,180 --> 00:00:30,180
Sometimes you need to get out
of those four walls
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Sometimes you need to get out
of those four walls
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and head out into the countryside.
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00:00:33,340 --> 00:00:35,340
So now I'm hitting the road
in my trusty food truck...
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00:00:35,380 --> 00:00:36,460
So now I'm hitting the road
in my trusty food truck...
12
00:00:38,020 --> 00:00:39,900
HE LAUGHS
13
00:00:39,940 --> 00:00:41,940
Well, there goes
all my cooking equipment.
14
00:00:41,980 --> 00:00:42,420
Well, there goes
all my cooking equipment.
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00:00:42,460 --> 00:00:44,460
..to meet farmers and producers...
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..to meet farmers and producers...
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00:00:45,140 --> 00:00:46,780
That is actually a lifetime's work.
18
00:00:46,820 --> 00:00:48,700
Where we going next?
This is proper exciting.
19
00:00:48,740 --> 00:00:50,740
I love what we do.
We produce the best beef possible.
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00:00:50,780 --> 00:00:51,660
I love what we do.
We produce the best beef possible.
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00:00:51,700 --> 00:00:53,700
..and discover what it takes...
Mind me toes.
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00:00:53,740 --> 00:00:54,860
..and discover what it takes...
Mind me toes.
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00:00:54,900 --> 00:00:56,900
..to put food on our plates.
HE WHISTLES
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00:00:56,940 --> 00:00:57,380
..to put food on our plates.
HE WHISTLES
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00:00:57,420 --> 00:00:59,180
I'll get stuck in myself.
26
00:00:59,220 --> 00:01:00,820
You are a little bit slow.
27
00:01:00,860 --> 00:01:02,500
Bit slow?
Yes.
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00:01:02,540 --> 00:01:04,540
And I'll show you
how to turn their produce
29
00:01:04,580 --> 00:01:05,060
And I'll show you
how to turn their produce
30
00:01:05,100 --> 00:01:07,100
into incredible dishes.
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Absolutely delicious.
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It's the tastiest thing
I've ever tasted.
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It's the tastiest thing
I've ever tasted.
34
00:01:19,260 --> 00:01:21,260
My journey around the UK to discover
how our food is produced
35
00:01:21,300 --> 00:01:22,900
My journey around the UK to discover
how our food is produced
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00:01:22,940 --> 00:01:24,940
and cook with the ingredients I find
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00:01:24,980 --> 00:01:26,980
is starting in East Anglia,
as long as my food truck makes it.
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00:01:27,020 --> 00:01:29,020
is starting in East Anglia,
as long as my food truck makes it.
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00:01:29,060 --> 00:01:29,300
is starting in East Anglia,
as long as my food truck makes it.
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00:01:31,740 --> 00:01:33,740
Cor, blimey.
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00:01:33,780 --> 00:01:33,900
Cor, blimey.
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00:01:33,940 --> 00:01:35,940
I do love this van...
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I do love this van...
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00:01:36,540 --> 00:01:38,540
but sometimes I do think
maybe I should've got something
45
00:01:38,580 --> 00:01:39,340
but sometimes I do think
maybe I should've got something
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00:01:39,380 --> 00:01:41,380
with a bit more modern suspension.
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00:01:41,420 --> 00:01:41,500
with a bit more modern suspension.
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00:01:43,100 --> 00:01:45,100
Yes, we're into fourth gear now.
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00:01:45,140 --> 00:01:46,540
Yes, we're into fourth gear now.
50
00:01:49,340 --> 00:01:51,340
Look at this, great big skies,
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Look at this, great big skies,
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nothing in the way, flat land.
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00:01:53,700 --> 00:01:54,980
nothing in the way, flat land.
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And I can see for miles and miles.
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And I can see for miles and miles.
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00:01:58,900 --> 00:02:00,900
The Fens sit barely above sea level
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00:02:00,940 --> 00:02:01,380
The Fens sit barely above sea level
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00:02:01,420 --> 00:02:03,420
and stretch across four counties
in East Anglia.
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00:02:03,460 --> 00:02:05,420
and stretch across four counties
in East Anglia.
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00:02:05,460 --> 00:02:07,460
Around 150,000 people in this region
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00:02:07,500 --> 00:02:08,140
Around 150,000 people in this region
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00:02:08,180 --> 00:02:10,180
work to produce
half of our nation's veg,
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00:02:10,220 --> 00:02:10,820
work to produce
half of our nation's veg,
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00:02:10,860 --> 00:02:12,540
making it the perfect place
65
00:02:12,580 --> 00:02:14,580
to create one of
my favourite summer salads.
66
00:02:14,620 --> 00:02:15,780
to create one of
my favourite summer salads.
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00:02:15,820 --> 00:02:17,820
There's nothing better
than fresh vegetables
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00:02:17,860 --> 00:02:18,020
There's nothing better
than fresh vegetables
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00:02:18,060 --> 00:02:19,580
straight out of the ground
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00:02:19,620 --> 00:02:21,620
because that's when
everything tastes its best.
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00:02:21,660 --> 00:02:22,900
because that's when
everything tastes its best.
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00:02:24,020 --> 00:02:26,020
And that is all right
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00:02:26,060 --> 00:02:26,340
And that is all right
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00:02:26,380 --> 00:02:28,380
if you're doing it
on quite a small scale
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00:02:28,420 --> 00:02:28,820
if you're doing it
on quite a small scale
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00:02:28,860 --> 00:02:30,860
for one or two restaurants.
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00:02:30,900 --> 00:02:31,020
for one or two restaurants.
78
00:02:31,060 --> 00:02:33,060
But how do you do it
for the whole of the UK?
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00:02:33,100 --> 00:02:35,100
But how do you do it
for the whole of the UK?
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00:02:35,140 --> 00:02:35,260
But how do you do it
for the whole of the UK?
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00:02:36,540 --> 00:02:38,540
This is G's Farm,
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This is G's Farm,
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00:02:38,820 --> 00:02:40,820
one of the biggest vegetable growers
in East Anglia.
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00:02:40,860 --> 00:02:42,380
one of the biggest vegetable growers
in East Anglia.
85
00:02:42,420 --> 00:02:44,420
The vast 3,000-hectare farm
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00:02:44,460 --> 00:02:45,620
The vast 3,000-hectare farm
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00:02:45,660 --> 00:02:47,660
supplies an astonishing
300 million packs of veg annually,
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00:02:47,700 --> 00:02:49,700
supplies an astonishing
300 million packs of veg annually,
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00:02:49,740 --> 00:02:50,300
supplies an astonishing
300 million packs of veg annually,
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00:02:50,340 --> 00:02:52,340
including 3.1 million bunches
of beetroot.
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00:02:52,380 --> 00:02:54,380
including 3.1 million bunches
of beetroot.
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00:02:54,420 --> 00:02:54,580
including 3.1 million bunches
of beetroot.
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00:02:54,620 --> 00:02:56,580
Hello there. I'm Tom.
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Hi, Tom, nice to meet you.
I'm Lukasz. You're just in time.
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00:02:58,660 --> 00:02:59,460
Hi, Tom, nice to meet you.
I'm Lukasz. You're just in time.
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00:02:59,500 --> 00:03:00,860
OK, we'll join the team.
Yeah.
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00:03:00,900 --> 00:03:02,900
Late for work already.
Let's go.
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00:03:02,940 --> 00:03:03,540
Late for work already.
Let's go.
99
00:03:03,580 --> 00:03:05,580
'I've signed up for Lukasz's team
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00:03:05,620 --> 00:03:05,700
'I've signed up for Lukasz's team
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00:03:05,740 --> 00:03:07,740
'to harvest the fields
of this immense farm.'
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00:03:07,780 --> 00:03:08,620
'to harvest the fields
of this immense farm.'
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00:03:08,660 --> 00:03:10,660
How are we doing, guys? You OK?
Hello, hello, hello.
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00:03:10,700 --> 00:03:12,700
How are we doing, guys? You OK?
Hello, hello, hello.
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00:03:14,100 --> 00:03:16,020
Our team starts by working together
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00:03:16,060 --> 00:03:18,060
to pick a small area
as quick as they can.
107
00:03:18,100 --> 00:03:19,580
to pick a small area
as quick as they can.
108
00:03:19,620 --> 00:03:21,620
So, how fast does this team
actually work, then, Lukasz?
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00:03:21,660 --> 00:03:21,860
So, how fast does this team
actually work, then, Lukasz?
110
00:03:21,900 --> 00:03:23,900
So, the team works as a whole team,
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00:03:23,940 --> 00:03:24,780
So, the team works as a whole team,
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00:03:24,820 --> 00:03:26,820
and they are working as fast
as the slowest person in the team.
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00:03:26,860 --> 00:03:28,700
and they are working as fast
as the slowest person in the team.
114
00:03:28,740 --> 00:03:30,740
So they are now working
as fast as me.
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So they are now working
as fast as me.
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00:03:31,060 --> 00:03:33,060
Pretty much, at the moment, yes.
Look at you, you're so far ahead.
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00:03:33,100 --> 00:03:34,700
Pretty much, at the moment, yes.
Look at you, you're so far ahead.
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00:03:34,740 --> 00:03:36,740
It's a marathon, not a sprint,
my friend.
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00:03:36,780 --> 00:03:37,340
It's a marathon, not a sprint,
my friend.
120
00:03:38,740 --> 00:03:40,740
What I find quite interesting
is how vast everything is,
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00:03:40,780 --> 00:03:41,860
What I find quite interesting
is how vast everything is,
122
00:03:41,900 --> 00:03:43,900
but actually, so much of it
is still down to human beings.
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00:03:43,940 --> 00:03:44,820
but actually, so much of it
is still down to human beings.
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00:03:44,860 --> 00:03:46,380
I mean, it's hard work.
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00:03:46,420 --> 00:03:48,420
You're bent over in a field,
pulling from the ground,
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00:03:48,460 --> 00:03:48,780
You're bent over in a field,
pulling from the ground,
127
00:03:48,820 --> 00:03:50,820
but it's still all about human
beings that are making it work.
128
00:03:50,860 --> 00:03:52,540
but it's still all about human
beings that are making it work.
129
00:03:52,580 --> 00:03:54,580
We only harvest a small area
at a time
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00:03:54,620 --> 00:03:55,180
We only harvest a small area
at a time
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00:03:55,220 --> 00:03:57,220
to stop the veg losing flavour
while lying in the sun.
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00:03:57,260 --> 00:03:58,780
to stop the veg losing flavour
while lying in the sun.
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00:03:58,820 --> 00:04:00,820
So once I've caught up,
we're off to the rig.
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00:04:00,860 --> 00:04:01,180
So once I've caught up,
we're off to the rig.
135
00:04:02,300 --> 00:04:04,300
{\an8}This processing plant on wheels
allow Lukasz's team
136
00:04:04,340 --> 00:04:05,220
{\an8}This processing plant on wheels
allow Lukasz's team
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00:04:05,260 --> 00:04:07,260
{\an8}to send veg to the shops
straight from the fields.
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00:04:07,300 --> 00:04:08,420
{\an8}to send veg to the shops
straight from the fields.
139
00:04:09,540 --> 00:04:11,540
Tom, as we want to keep the beetroot
size consistence within the bunch,
140
00:04:11,580 --> 00:04:13,580
Tom, as we want to keep the beetroot
size consistence within the bunch,
141
00:04:13,620 --> 00:04:14,380
Tom, as we want to keep the beetroot
size consistence within the bunch,
142
00:04:14,420 --> 00:04:16,420
we are looking for 500 gram.
143
00:04:16,460 --> 00:04:17,020
we are looking for 500 gram.
144
00:04:17,060 --> 00:04:18,820
OK, but this isn't weighed.
145
00:04:18,860 --> 00:04:20,740
This is all
using eye and experience.
146
00:04:20,780 --> 00:04:22,020
Correct, exactly.
147
00:04:22,060 --> 00:04:24,060
So every time it's over 500,
we're losing money.Yes.
148
00:04:24,100 --> 00:04:26,060
So every time it's over 500,
we're losing money.Yes.
149
00:04:26,100 --> 00:04:28,100
Every time it's under 500,
the shop is unhappy.Indeed.
150
00:04:28,140 --> 00:04:29,940
Every time it's under 500,
the shop is unhappy.Indeed.
151
00:04:29,980 --> 00:04:31,980
Let's see
if you can reach 500 grams. OK.
152
00:04:32,020 --> 00:04:33,380
Let's see
if you can reach 500 grams. OK.
153
00:04:33,420 --> 00:04:35,420
So, my first one,
I'm not going for fast.
154
00:04:35,460 --> 00:04:36,340
So, my first one,
I'm not going for fast.
155
00:04:36,380 --> 00:04:37,740
A knife.
156
00:04:42,420 --> 00:04:44,420
I'll go with that being about 500.
Yes, you're quite right.
157
00:04:44,460 --> 00:04:46,460
I'll go with that being about 500.
Yes, you're quite right.
158
00:04:46,500 --> 00:04:46,860
I'll go with that being about 500.
Yes, you're quite right.
159
00:04:46,900 --> 00:04:48,900
Yeah. Well done for the first one,
amazing job.
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00:04:48,940 --> 00:04:50,180
Yeah. Well done for the first one,
amazing job.
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00:04:50,220 --> 00:04:52,220
Our 500-gram bunches head off
to the back of the rig,
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00:04:52,260 --> 00:04:53,300
Our 500-gram bunches head off
to the back of the rig,
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00:04:53,340 --> 00:04:55,340
where a new team wash,
grade and load them into trucks,
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00:04:55,380 --> 00:04:57,380
where a new team wash,
grade and load them into trucks,
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00:04:57,420 --> 00:04:57,540
where a new team wash,
grade and load them into trucks,
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00:04:57,580 --> 00:04:59,580
ready to head to supermarkets
like M&S.
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00:04:59,620 --> 00:05:00,700
ready to head to supermarkets
like M&S.
168
00:05:00,740 --> 00:05:02,740
I'm trying to understand
how you keep the vegetables
169
00:05:02,780 --> 00:05:02,900
I'm trying to understand
how you keep the vegetables
170
00:05:02,940 --> 00:05:03,940
as fresh as possible.
171
00:05:03,980 --> 00:05:05,980
If you can imagine from the point
of pulling out the beetroot,
172
00:05:06,020 --> 00:05:06,820
If you can imagine from the point
of pulling out the beetroot,
173
00:05:06,860 --> 00:05:08,860
this might be in the shop
today or tomorrow.
174
00:05:08,900 --> 00:05:10,380
this might be in the shop
today or tomorrow.
175
00:05:10,420 --> 00:05:12,420
The speed I'm going,
it might not be tomorrow.
176
00:05:12,460 --> 00:05:12,740
The speed I'm going,
it might not be tomorrow.
177
00:05:12,780 --> 00:05:14,420
Might be the day after tomorrow.
178
00:05:15,980 --> 00:05:17,980
Once a small area is bunched,
the rig moves forward bit by bit
179
00:05:18,020 --> 00:05:20,020
Once a small area is bunched,
the rig moves forward bit by bit
180
00:05:20,060 --> 00:05:20,300
Once a small area is bunched,
the rig moves forward bit by bit
181
00:05:20,340 --> 00:05:22,340
to ensure a clean sweep
of the produce.
182
00:05:22,380 --> 00:05:24,100
to ensure a clean sweep
of the produce.
183
00:05:24,140 --> 00:05:26,140
There's a guy here,
his hands are so fast.
184
00:05:26,180 --> 00:05:26,980
There's a guy here,
his hands are so fast.
185
00:05:27,020 --> 00:05:29,020
His eyes are darting
all over the place.
186
00:05:29,060 --> 00:05:29,180
His eyes are darting
all over the place.
187
00:05:29,220 --> 00:05:31,220
Like, as a chef,
I can chop with a knife,
188
00:05:31,260 --> 00:05:31,500
Like, as a chef,
I can chop with a knife,
189
00:05:31,540 --> 00:05:33,500
looking around,
see what's going on in a pan.
190
00:05:33,540 --> 00:05:35,540
This guy's got
the same sort of thing going on.
191
00:05:35,580 --> 00:05:35,780
This guy's got
the same sort of thing going on.
192
00:05:35,820 --> 00:05:37,380
Amazing to watch.
193
00:05:38,660 --> 00:05:40,660
I've loved my time on the farm
and been blown away by the work
194
00:05:40,700 --> 00:05:41,940
I've loved my time on the farm
and been blown away by the work
195
00:05:41,980 --> 00:05:43,980
that goes into putting this produce
onto our plates.
196
00:05:44,020 --> 00:05:45,620
that goes into putting this produce
onto our plates.
197
00:05:47,140 --> 00:05:49,140
So I've transformed my truck
and grabbed a bunch of beetroot
198
00:05:49,180 --> 00:05:50,420
So I've transformed my truck
and grabbed a bunch of beetroot
199
00:05:50,460 --> 00:05:52,460
to cook a summer delight
for the end of their shift.
200
00:05:52,500 --> 00:05:53,300
to cook a summer delight
for the end of their shift.
201
00:05:54,460 --> 00:05:56,460
These things are proper gorgeous.
202
00:05:56,500 --> 00:05:57,460
These things are proper gorgeous.
203
00:05:57,500 --> 00:05:59,500
Earthy, full-flavoured,
absolutely delicious,
204
00:05:59,540 --> 00:06:01,100
Earthy, full-flavoured,
absolutely delicious,
205
00:06:01,140 --> 00:06:03,140
and they are really easy to use.
206
00:06:03,180 --> 00:06:04,180
and they are really easy to use.
207
00:06:04,220 --> 00:06:06,220
{\an8}My beetroot,
bulgur wheat and herb salad
208
00:06:06,260 --> 00:06:06,740
{\an8}My beetroot,
bulgur wheat and herb salad
209
00:06:06,780 --> 00:06:08,780
{\an8}works great as a side dish
or a veggie main
210
00:06:08,820 --> 00:06:10,140
{\an8}works great as a side dish
or a veggie main
211
00:06:10,180 --> 00:06:12,180
and is a wonderful celebration
of this local ingredient.
212
00:06:12,220 --> 00:06:14,140
and is a wonderful celebration
of this local ingredient.
213
00:06:15,500 --> 00:06:17,500
Nice little tip
when working with raw beetroot.
214
00:06:17,540 --> 00:06:19,260
Nice little tip
when working with raw beetroot.
215
00:06:19,300 --> 00:06:21,260
Get yourself
some of these disposable gloves
216
00:06:21,300 --> 00:06:23,300
because it has got
that gorgeous beetroot juice.
217
00:06:23,340 --> 00:06:24,100
because it has got
that gorgeous beetroot juice.
218
00:06:24,140 --> 00:06:26,140
It's very good in flavour
219
00:06:26,180 --> 00:06:26,620
It's very good in flavour
220
00:06:26,660 --> 00:06:28,660
but can stain your fingers
just a little bit.
221
00:06:28,700 --> 00:06:29,820
but can stain your fingers
just a little bit.
222
00:06:31,900 --> 00:06:33,900
Beetroot for me is probably
the most earthy of root vegetables.
223
00:06:33,940 --> 00:06:35,940
Beetroot for me is probably
the most earthy of root vegetables.
224
00:06:35,980 --> 00:06:37,140
Beetroot for me is probably
the most earthy of root vegetables.
225
00:06:37,180 --> 00:06:39,180
I'm just chopping these beetroots up
into wedges
226
00:06:39,220 --> 00:06:40,100
I'm just chopping these beetroots up
into wedges
227
00:06:40,140 --> 00:06:42,140
as if you were gonna do it
for, like, wedgie chips.
228
00:06:42,180 --> 00:06:43,940
as if you were gonna do it
for, like, wedgie chips.
229
00:06:45,980 --> 00:06:47,980
Drizzle the wedges with olive oil
230
00:06:48,020 --> 00:06:48,100
Drizzle the wedges with olive oil
231
00:06:48,140 --> 00:06:50,140
and an ingredient that packs
a punch, pomegranate molasses.
232
00:06:50,180 --> 00:06:52,180
and an ingredient that packs
a punch, pomegranate molasses.
233
00:06:52,220 --> 00:06:52,900
and an ingredient that packs
a punch, pomegranate molasses.
234
00:06:52,940 --> 00:06:54,940
You use it a lot
in Middle Eastern dishes.
235
00:06:54,980 --> 00:06:55,740
You use it a lot
in Middle Eastern dishes.
236
00:06:55,780 --> 00:06:57,260
It's quite tangy,
237
00:06:57,300 --> 00:06:59,300
but actually, its biggest
food quality is depth of sweetness.
238
00:06:59,340 --> 00:07:01,340
but actually, its biggest
food quality is depth of sweetness.
239
00:07:01,380 --> 00:07:01,660
but actually, its biggest
food quality is depth of sweetness.
240
00:07:04,780 --> 00:07:06,780
Once they've had a quick season
with salt... and pepper...
241
00:07:06,820 --> 00:07:08,820
Once they've had a quick season
with salt... and pepper...
242
00:07:08,860 --> 00:07:09,020
Once they've had a quick season
with salt... and pepper...
243
00:07:09,060 --> 00:07:10,780
it's into the oven.
244
00:07:11,780 --> 00:07:13,780
180 degrees, 30 to 35 minutes.
245
00:07:13,820 --> 00:07:14,700
180 degrees, 30 to 35 minutes.
246
00:07:14,740 --> 00:07:16,740
In the meantime,
I'm gonna make me bulgur wheat.
247
00:07:16,780 --> 00:07:17,260
In the meantime,
I'm gonna make me bulgur wheat.
248
00:07:20,100 --> 00:07:21,700
OK, first thing,
249
00:07:21,740 --> 00:07:23,740
I'm gonna bring vegetable stock
up to the boil, 500 mils.
250
00:07:23,780 --> 00:07:25,780
I'm gonna bring vegetable stock
up to the boil, 500 mils.
251
00:07:25,820 --> 00:07:26,460
I'm gonna bring vegetable stock
up to the boil, 500 mils.
252
00:07:26,500 --> 00:07:28,140
Then go in with another simple
253
00:07:28,180 --> 00:07:30,180
but very special ingredient,
bulgur wheat.
254
00:07:30,220 --> 00:07:30,660
but very special ingredient,
bulgur wheat.
255
00:07:30,700 --> 00:07:32,700
Now, bulgur wheat holds flavour
really, really well.
256
00:07:32,740 --> 00:07:33,420
Now, bulgur wheat holds flavour
really, really well.
257
00:07:33,460 --> 00:07:34,500
And if you haven't got it,
258
00:07:34,540 --> 00:07:36,540
couscous would work really nicely
with this,
259
00:07:36,580 --> 00:07:36,860
couscous would work really nicely
with this,
260
00:07:36,900 --> 00:07:38,900
Simmer for five minutes,
and then take off the heat, cover,
261
00:07:38,940 --> 00:07:40,460
Simmer for five minutes,
and then take off the heat, cover,
262
00:07:40,500 --> 00:07:42,500
and leave to absorb
263
00:07:42,540 --> 00:07:44,540
Whilst that's happening,
264
00:07:44,580 --> 00:07:44,660
Whilst that's happening,
265
00:07:44,700 --> 00:07:46,700
I'm gonna make a bit of a dressing
using...
266
00:07:46,740 --> 00:07:47,820
I'm gonna make a bit of a dressing
using...
267
00:07:47,860 --> 00:07:49,860
one teaspoon of Dijon mustard,
three tablespoons of olive oil...
268
00:07:49,900 --> 00:07:51,900
one teaspoon of Dijon mustard,
three tablespoons of olive oil...
269
00:07:51,940 --> 00:07:52,700
one teaspoon of Dijon mustard,
three tablespoons of olive oil...
270
00:07:54,300 --> 00:07:56,220
..two tablespoons
of red-wine vinegar...
271
00:07:59,900 --> 00:08:01,900
..and then one tablespoon
of the pomegranate molasses.
272
00:08:01,940 --> 00:08:03,860
..and then one tablespoon
of the pomegranate molasses.
273
00:08:05,380 --> 00:08:07,060
It's so good.
274
00:08:07,100 --> 00:08:09,100
It's like undiluted squash.
It's lush.
275
00:08:09,140 --> 00:08:10,180
It's like undiluted squash.
It's lush.
276
00:08:11,180 --> 00:08:13,180
Season it up with a pinch of salt,
couple of twists of pepper.
277
00:08:13,220 --> 00:08:14,700
Season it up with a pinch of salt,
couple of twists of pepper.
278
00:08:18,500 --> 00:08:20,500
Whisk it together, and that's ready.
279
00:08:20,540 --> 00:08:21,340
Whisk it together, and that's ready.
280
00:08:24,660 --> 00:08:26,660
Once the bulgur wheat is cooked,
mix in half the beetroot,
281
00:08:26,700 --> 00:08:28,700
Once the bulgur wheat is cooked,
mix in half the beetroot,
282
00:08:28,740 --> 00:08:28,860
Once the bulgur wheat is cooked,
mix in half the beetroot,
283
00:08:28,900 --> 00:08:30,900
and then start adding
those real summer flavours.
284
00:08:30,940 --> 00:08:31,900
and then start adding
those real summer flavours.
285
00:08:31,940 --> 00:08:33,940
Now I'm gonna add flat-leaf parsley.
You don't wanna chop it too finely,
286
00:08:33,980 --> 00:08:35,980
Now I'm gonna add flat-leaf parsley.
You don't wanna chop it too finely,
287
00:08:36,020 --> 00:08:36,140
Now I'm gonna add flat-leaf parsley.
You don't wanna chop it too finely,
288
00:08:36,180 --> 00:08:38,180
I mean, this is all about
that earthy honesty.
289
00:08:38,220 --> 00:08:39,100
I mean, this is all about
that earthy honesty.
290
00:08:39,140 --> 00:08:41,140
Next herb to go in is dill.
I absolutely love it.
291
00:08:41,180 --> 00:08:42,380
Next herb to go in is dill.
I absolutely love it.
292
00:08:42,420 --> 00:08:44,420
It's kind of got
an aniseed-y kick to it.
293
00:08:44,460 --> 00:08:45,140
It's kind of got
an aniseed-y kick to it.
294
00:08:51,660 --> 00:08:53,660
And then to give it a bit of zing,
some mint leaves.
295
00:08:53,700 --> 00:08:55,260
And then to give it a bit of zing,
some mint leaves.
296
00:08:58,460 --> 00:08:59,900
That goes in.
297
00:08:59,940 --> 00:09:01,940
Season with salt and pepper...
298
00:09:01,980 --> 00:09:03,620
Season with salt and pepper...
299
00:09:03,660 --> 00:09:05,660
then crumble in tangy,
salty feta cheese,
300
00:09:05,700 --> 00:09:06,380
then crumble in tangy,
salty feta cheese,
301
00:09:06,420 --> 00:09:08,420
and add that punchy dressing.
302
00:09:08,460 --> 00:09:08,860
and add that punchy dressing.
303
00:09:08,900 --> 00:09:10,580
The smells,
as soon as it hits that herb,
304
00:09:10,620 --> 00:09:12,620
it's fresh
and smells like it's alive.
305
00:09:12,660 --> 00:09:14,180
it's fresh
and smells like it's alive.
306
00:09:14,220 --> 00:09:16,220
This is the sort of salad
you can put together,
307
00:09:16,260 --> 00:09:17,500
This is the sort of salad
you can put together,
308
00:09:17,540 --> 00:09:19,540
the middle of the table,
and let everybody help themselves.
309
00:09:19,580 --> 00:09:20,860
the middle of the table,
and let everybody help themselves.
310
00:09:23,220 --> 00:09:25,220
{\an8}And a few more pieces...
of the roasted beetroot.
311
00:09:25,260 --> 00:09:27,220
{\an8}And a few more pieces...
of the roasted beetroot.
312
00:09:28,900 --> 00:09:30,900
{\an8}A few large sprigs of herbs.
313
00:09:30,940 --> 00:09:31,580
{\an8}A few large sprigs of herbs.
314
00:09:31,620 --> 00:09:33,620
{\an8}I'm just gonna drizzle a little bit
of olive oil over the top.
315
00:09:33,660 --> 00:09:35,300
{\an8}I'm just gonna drizzle a little bit
of olive oil over the top.
316
00:09:36,820 --> 00:09:38,820
All right. Time for tasting.
317
00:09:38,860 --> 00:09:40,060
All right. Time for tasting.
318
00:09:43,140 --> 00:09:44,820
That's just delicious.
319
00:09:44,860 --> 00:09:46,860
It's fresh, it's clean,
but it's pretty robust.
320
00:09:46,900 --> 00:09:47,380
It's fresh, it's clean,
but it's pretty robust.
321
00:09:47,420 --> 00:09:49,300
It's solid.
322
00:09:49,340 --> 00:09:51,340
Freshness of herbs,
they win every time.
323
00:09:51,380 --> 00:09:52,220
Freshness of herbs,
they win every time.
324
00:09:52,260 --> 00:09:53,420
Do you know what?
325
00:09:53,460 --> 00:09:55,460
The dressing...
that pomegranate molasses,
326
00:09:55,500 --> 00:09:56,460
The dressing...
that pomegranate molasses,
327
00:09:56,500 --> 00:09:58,100
the acidity and the sweetness,
328
00:09:58,140 --> 00:10:00,140
it marries everything really,
really nicely together.
329
00:10:00,180 --> 00:10:00,860
it marries everything really,
really nicely together.
330
00:10:02,100 --> 00:10:04,100
I reckon this meal
will go down a treat with the team
331
00:10:04,140 --> 00:10:04,980
I reckon this meal
will go down a treat with the team
332
00:10:05,020 --> 00:10:06,980
after a tough day in the field.
333
00:10:07,020 --> 00:10:09,020
Hey, guys, come on.
Here you go, there's one for you.
334
00:10:09,060 --> 00:10:09,980
Hey, guys, come on.
Here you go, there's one for you.
335
00:10:10,020 --> 00:10:11,380
Got enough to go around.
336
00:10:11,420 --> 00:10:13,420
Come on, boss man.
The fastest worker there, yeah.
337
00:10:13,460 --> 00:10:14,540
Come on, boss man.
The fastest worker there, yeah.
338
00:10:14,580 --> 00:10:16,580
Thank you.
OK, there we go.
339
00:10:16,620 --> 00:10:16,940
Thank you.
OK, there we go.
340
00:10:18,060 --> 00:10:19,820
Lukasz, thank you so much for today.
341
00:10:19,860 --> 00:10:21,860
Seeing what you guys do, hopefully
the food's done it justice.
342
00:10:21,900 --> 00:10:22,860
Seeing what you guys do, hopefully
the food's done it justice.
343
00:10:22,900 --> 00:10:24,820
Did you enjoy it?
It is delicious.
344
00:10:24,860 --> 00:10:26,860
Do you think the crew liked it?
Yeah, happy days.
345
00:10:26,900 --> 00:10:27,300
Do you think the crew liked it?
Yeah, happy days.
346
00:10:27,340 --> 00:10:29,300
Very, very, very good,
and a big thank you.
347
00:10:29,340 --> 00:10:30,380
It's good?
348
00:10:30,420 --> 00:10:32,140
Yeah, very good.
Very good.
349
00:10:32,180 --> 00:10:34,180
Thank you. Honestly, today,
I've had the best day.
350
00:10:34,220 --> 00:10:34,740
Thank you. Honestly, today,
I've had the best day.
351
00:10:34,780 --> 00:10:35,900
It was amazing.
352
00:10:35,940 --> 00:10:37,820
Thank you so much, guys.
Thank you.
353
00:10:40,820 --> 00:10:42,580
Coming up...
354
00:10:42,620 --> 00:10:44,620
It's harvest time
in the Garden of England...
355
00:10:44,660 --> 00:10:44,860
It's harvest time
in the Garden of England...
356
00:10:44,900 --> 00:10:46,900
12 kilos of crunch, that.
357
00:10:46,940 --> 00:10:47,140
12 kilos of crunch, that.
358
00:10:47,180 --> 00:10:49,180
..and I create
the ultimate summer crumble.
359
00:10:49,220 --> 00:10:50,140
..and I create
the ultimate summer crumble.
360
00:10:50,180 --> 00:10:52,180
Those blackberries are little gems
hidden in a bowl of delight.
361
00:10:52,220 --> 00:10:54,220
Those blackberries are little gems
hidden in a bowl of delight.
362
00:10:54,260 --> 00:10:54,620
Those blackberries are little gems
hidden in a bowl of delight.
363
00:22:27,440 --> 00:22:29,440
TOM KERRIDGE: I'm on journey
around some of the UK's
364
00:22:29,480 --> 00:22:29,680
TOM KERRIDGE: I'm on journey
around some of the UK's
365
00:22:29,720 --> 00:22:31,720
most stunning regions in search of
British ingredients to cook.
366
00:22:31,760 --> 00:22:33,760
most stunning regions in search of
British ingredients to cook.
367
00:22:33,800 --> 00:22:34,360
most stunning regions in search of
British ingredients to cook.
368
00:22:34,400 --> 00:22:36,400
The sun is out, and it's beautiful.
369
00:22:36,440 --> 00:22:37,160
The sun is out, and it's beautiful.
370
00:22:38,480 --> 00:22:39,840
Some little windy roads,
371
00:22:39,880 --> 00:22:41,880
which is perfect for
the biggest food truck in Britain.
372
00:22:41,920 --> 00:22:43,160
which is perfect for
the biggest food truck in Britain.
373
00:22:43,200 --> 00:22:45,200
Coming through!
HORN BLARES
374
00:22:45,240 --> 00:22:47,240
Coming through!
HORN BLARES
375
00:22:47,280 --> 00:22:47,600
Coming through!
HORN BLARES
376
00:22:49,760 --> 00:22:51,760
My travels have brought me
to the North Kent coast,
377
00:22:51,800 --> 00:22:52,800
My travels have brought me
to the North Kent coast,
378
00:22:52,840 --> 00:22:54,840
the UK's sunniest county.
379
00:22:54,880 --> 00:22:55,560
the UK's sunniest county.
380
00:22:55,600 --> 00:22:57,600
And its nickname suggests
I'm in for a treat.
381
00:22:57,640 --> 00:22:58,800
And its nickname suggests
I'm in for a treat.
382
00:22:59,920 --> 00:23:01,920
Known as the Garden of England,
and for good reason
383
00:23:01,960 --> 00:23:03,960
Known as the Garden of England,
and for good reason
384
00:23:04,000 --> 00:23:04,120
Known as the Garden of England,
and for good reason
385
00:23:04,160 --> 00:23:06,160
because this is where the majority
of Great Britain's fruit is grown.
386
00:23:06,200 --> 00:23:08,200
because this is where the majority
of Great Britain's fruit is grown.
387
00:23:08,240 --> 00:23:08,600
because this is where the majority
of Great Britain's fruit is grown.
388
00:23:10,680 --> 00:23:12,680
Now, if you think of British fruits,
389
00:23:12,720 --> 00:23:13,760
Now, if you think of British fruits,
390
00:23:13,800 --> 00:23:15,800
the ones that I think
we're most famous for
391
00:23:15,840 --> 00:23:16,720
the ones that I think
we're most famous for
392
00:23:16,760 --> 00:23:18,760
are apples and pears.
393
00:23:18,800 --> 00:23:20,800
There's so many different sorts.
394
00:23:20,840 --> 00:23:21,360
There's so many different sorts.
395
00:23:21,400 --> 00:23:23,120
Now, as I'm driving
through these hedges,
396
00:23:23,160 --> 00:23:25,160
I just keep getting glimpses
of orchards,
397
00:23:25,200 --> 00:23:27,200
I just keep getting glimpses
of orchards,
398
00:23:27,240 --> 00:23:27,360
I just keep getting glimpses
of orchards,
399
00:23:27,400 --> 00:23:29,400
rows and rows of fruit trees.
400
00:23:29,440 --> 00:23:31,000
rows and rows of fruit trees.
401
00:23:31,040 --> 00:23:33,040
The perfect place, then,
to cook my favourite summer crumble
402
00:23:33,080 --> 00:23:34,920
The perfect place, then,
to cook my favourite summer crumble
403
00:23:34,960 --> 00:23:36,960
with apples, pears and blackberries.
404
00:23:37,000 --> 00:23:37,800
with apples, pears and blackberries.
405
00:23:37,840 --> 00:23:39,840
All right... this looks like
where I'm supposed to be.
406
00:23:39,880 --> 00:23:41,880
All right... this looks like
where I'm supposed to be.
407
00:23:41,920 --> 00:23:42,880
All right... this looks like
where I'm supposed to be.
408
00:23:42,920 --> 00:23:44,920
Tom, hi.
Robert, really lovely to meet you.
409
00:23:44,960 --> 00:23:46,080
Tom, hi.
Robert, really lovely to meet you.
410
00:23:46,120 --> 00:23:48,120
You've picked a lovely,
lovely day for it, yeah.
411
00:23:48,160 --> 00:23:49,480
Perfect day for fruit picking,
412
00:23:49,520 --> 00:23:51,080
which is
what we've just started here.
413
00:23:51,120 --> 00:23:53,120
Come on, give us a show round.
All right, jump in.
414
00:23:53,160 --> 00:23:53,840
Come on, give us a show round.
All right, jump in.
415
00:23:55,600 --> 00:23:57,600
I've arranged some work experience
with fruit farmer Robert,
416
00:23:57,640 --> 00:23:58,800
I've arranged some work experience
with fruit farmer Robert,
417
00:23:58,840 --> 00:24:00,840
who has spearheaded new techniques
to extend the apple season
418
00:24:00,880 --> 00:24:02,600
who has spearheaded new techniques
to extend the apple season
419
00:24:02,640 --> 00:24:04,640
so we can find British apples
year-round
420
00:24:04,680 --> 00:24:05,200
so we can find British apples
year-round
421
00:24:05,240 --> 00:24:07,160
in supermarkets like M&S.
422
00:24:08,320 --> 00:24:10,320
When I was a kid, I remember
the season being very, very short.
423
00:24:10,360 --> 00:24:10,880
When I was a kid, I remember
the season being very, very short.
424
00:24:10,920 --> 00:24:12,920
They weren't around for a long time.
425
00:24:12,960 --> 00:24:13,320
They weren't around for a long time.
426
00:24:13,360 --> 00:24:15,360
It was almost like the
strawberry season, you know.Yeah.
427
00:24:15,400 --> 00:24:15,800
It was almost like the
strawberry season, you know.Yeah.
428
00:24:15,840 --> 00:24:17,840
So how do you store it?
It's dry storage, -1 degree.
429
00:24:17,880 --> 00:24:19,320
So how do you store it?
It's dry storage, -1 degree.
430
00:24:19,360 --> 00:24:21,360
Right.There's nothing unnatural,
it's just low oxygen.
431
00:24:21,400 --> 00:24:22,600
Right.There's nothing unnatural,
it's just low oxygen.
432
00:24:22,640 --> 00:24:24,640
So you continue
the British apple season
433
00:24:24,680 --> 00:24:25,480
So you continue
the British apple season
434
00:24:25,520 --> 00:24:27,080
as opposed to us moving on
435
00:24:27,120 --> 00:24:29,120
to importing from Australia,
New Zealand.
436
00:24:29,160 --> 00:24:30,560
to importing from Australia,
New Zealand.
437
00:24:30,600 --> 00:24:32,520
Yeah, absolutely.
438
00:24:32,560 --> 00:24:34,520
But we've got some just up here,
a bit further,
439
00:24:34,560 --> 00:24:36,560
that are almost ready to go, so
I want you to have a look at them.
440
00:24:36,600 --> 00:24:37,000
that are almost ready to go, so
I want you to have a look at them.
441
00:24:37,040 --> 00:24:38,680
You can be my chief taster.
442
00:24:40,440 --> 00:24:42,440
All right, what have we got here?
443
00:24:42,480 --> 00:24:42,600
All right, what have we got here?
444
00:24:42,640 --> 00:24:44,640
Here we've got a newish variety,
Kissabel.
445
00:24:44,680 --> 00:24:45,840
Here we've got a newish variety,
Kissabel.
446
00:24:45,880 --> 00:24:47,880
Robert's apples need to reach
the exact sweetness and crunch
447
00:24:47,920 --> 00:24:48,920
Robert's apples need to reach
the exact sweetness and crunch
448
00:24:48,960 --> 00:24:50,360
before being picked.
449
00:24:51,640 --> 00:24:53,640
OK. Tom, it's a critical time
of year for us.
450
00:24:53,680 --> 00:24:53,880
OK. Tom, it's a critical time
of year for us.
451
00:24:53,920 --> 00:24:55,800
We only get one chance a year
to get it right.
452
00:24:55,840 --> 00:24:57,840
We're monitoring the fruit
almost on a daily basis.
453
00:24:57,880 --> 00:24:58,000
We're monitoring the fruit
almost on a daily basis.
454
00:24:58,040 --> 00:24:59,800
So here's a spectrometer,
455
00:24:59,840 --> 00:25:01,800
and that will test the sugar levels
of the apples.
456
00:25:01,840 --> 00:25:03,840
What should I do,
pick a nice red one?
457
00:25:03,880 --> 00:25:04,080
What should I do,
pick a nice red one?
458
00:25:04,120 --> 00:25:06,120
Pick a nice red one, yes.
Nice.
459
00:25:06,160 --> 00:25:06,560
Pick a nice red one, yes.
Nice.
460
00:25:06,600 --> 00:25:08,600
Take a bite out of it,
and scrape it onto the spectrometer.
461
00:25:08,640 --> 00:25:09,120
Take a bite out of it,
and scrape it onto the spectrometer.
462
00:25:09,160 --> 00:25:10,560
Scrape that on there.
463
00:25:11,800 --> 00:25:13,280
Look into the sunshine.
464
00:25:14,480 --> 00:25:16,280
That is sitting at...
465
00:25:17,440 --> 00:25:18,880
..phwoar, 14.
466
00:25:18,920 --> 00:25:20,120
OK.
Is that good?
467
00:25:20,160 --> 00:25:22,120
It needs to be over 13, so, spot-on.
468
00:25:22,160 --> 00:25:24,160
So, this bit of kit is really good
for telling the sugars.
469
00:25:24,200 --> 00:25:25,200
So, this bit of kit is really good
for telling the sugars.
470
00:25:25,240 --> 00:25:27,080
But what about the crunch, the bite?
471
00:25:27,120 --> 00:25:29,120
We use one of these,
which is a penetrometer,
472
00:25:29,160 --> 00:25:31,160
similar to what
you test your tyres with.
473
00:25:31,200 --> 00:25:31,360
similar to what
you test your tyres with.
474
00:25:31,400 --> 00:25:33,400
You push the end of that
into the apple,
475
00:25:33,440 --> 00:25:34,080
You push the end of that
into the apple,
476
00:25:34,120 --> 00:25:35,320
slice a bit of skin off.
477
00:25:35,360 --> 00:25:37,240
It's the flesh that we need to do.
478
00:25:37,280 --> 00:25:39,280
OK.So we'll be looking now
at a minimum of about seven kilos.
479
00:25:39,320 --> 00:25:41,320
OK.So we'll be looking now
at a minimum of about seven kilos.
480
00:25:41,360 --> 00:25:42,320
OK.So we'll be looking now
at a minimum of about seven kilos.
481
00:25:42,360 --> 00:25:44,360
That is a crunchy apple.
That's sitting on 12.
482
00:25:44,400 --> 00:25:45,600
That is a crunchy apple.
That's sitting on 12.
483
00:25:45,640 --> 00:25:47,200
That's almost 12 kilos of pressure.
484
00:25:47,240 --> 00:25:49,240
That's good because,
from the moment it's picked,
485
00:25:49,280 --> 00:25:49,400
That's good because,
from the moment it's picked,
486
00:25:49,440 --> 00:25:50,680
that will start decreasing.
487
00:25:50,720 --> 00:25:52,360
So the higher it starts,
488
00:25:52,400 --> 00:25:54,400
the crunchier it'll stay
for the consumer.
489
00:25:54,440 --> 00:25:55,640
the crunchier it'll stay
for the consumer.
490
00:25:55,680 --> 00:25:57,440
12 kilos of crunch, that.
491
00:25:59,120 --> 00:26:01,120
These apples
will all be picked by hand,
492
00:26:01,160 --> 00:26:01,520
These apples
will all be picked by hand,
493
00:26:01,560 --> 00:26:03,560
but first, the team of pickers
must finish harvesting
494
00:26:03,600 --> 00:26:04,040
but first, the team of pickers
must finish harvesting
495
00:26:04,080 --> 00:26:06,080
the farm's latest crop of pears.
496
00:26:06,120 --> 00:26:07,400
the farm's latest crop of pears.
497
00:26:07,440 --> 00:26:09,440
And in charge of making sure
they're all collected quickly
498
00:26:09,480 --> 00:26:10,040
And in charge of making sure
they're all collected quickly
499
00:26:10,080 --> 00:26:12,080
is Harvesting Supervisor Andreia.
500
00:26:12,120 --> 00:26:13,080
is Harvesting Supervisor Andreia.
501
00:26:13,120 --> 00:26:15,120
Pear picking.
Yes. You are ready?
502
00:26:15,160 --> 00:26:15,280
Pear picking.
Yes. You are ready?
503
00:26:15,320 --> 00:26:17,320
I am ready.
I help you.
504
00:26:17,360 --> 00:26:17,560
I am ready.
I help you.
505
00:26:17,600 --> 00:26:19,600
It's been a while since I've needed
help getting dressed in the morning.
506
00:26:19,640 --> 00:26:21,360
It's been a while since I've needed
help getting dressed in the morning.
507
00:26:21,400 --> 00:26:23,400
Yes. OK, show me the technique,
my friend.
508
00:26:23,440 --> 00:26:23,920
Yes. OK, show me the technique,
my friend.
509
00:26:23,960 --> 00:26:25,960
Have to... twist little bit,
the pears.
510
00:26:26,000 --> 00:26:27,600
Have to... twist little bit,
the pears.
511
00:26:27,640 --> 00:26:29,640
Up and twist.
But strong
512
00:26:29,680 --> 00:26:29,920
Up and twist.
But strong
513
00:26:29,960 --> 00:26:31,960
because if it's not strong,
will be without stalk.
514
00:26:32,000 --> 00:26:34,000
because if it's not strong,
will be without stalk.
515
00:26:34,040 --> 00:26:34,760
because if it's not strong,
will be without stalk.
516
00:26:34,800 --> 00:26:36,160
OK.
And the size.
517
00:26:36,200 --> 00:26:38,160
This, I think, it's a good size.
518
00:26:38,200 --> 00:26:40,200
Small ones must leave on the tree.
519
00:26:40,240 --> 00:26:41,480
Small ones must leave on the tree.
520
00:26:41,520 --> 00:26:43,240
'Andreia and her team of pickers
521
00:26:43,280 --> 00:26:45,280
'aim to pick 50 tonnes
of correctly sized fruit per day.
522
00:26:45,320 --> 00:26:47,080
'aim to pick 50 tonnes
of correctly sized fruit per day.
523
00:26:47,120 --> 00:26:49,120
'That's 2,000 of these baskets,
known as bodgies,
524
00:26:49,160 --> 00:26:50,720
'That's 2,000 of these baskets,
known as bodgies,
525
00:26:50,760 --> 00:26:52,760
'and it's pretty clear
she runs a tight ship.'
526
00:26:52,800 --> 00:26:54,120
'and it's pretty clear
she runs a tight ship.'
527
00:26:54,160 --> 00:26:55,960
You stay this side...
I stay this side.
528
00:26:56,000 --> 00:26:58,000
..and I stay this side, yes.
OK.
529
00:26:58,040 --> 00:26:58,160
..and I stay this side, yes.
OK.
530
00:26:58,200 --> 00:27:00,080
Teamwork makes the dream work,
Andreia.
531
00:27:00,120 --> 00:27:01,680
Yes, yes, of course.
532
00:27:01,720 --> 00:27:03,720
So today's a busy day
because it's harvest time.
533
00:27:03,760 --> 00:27:04,040
So today's a busy day
because it's harvest time.
534
00:27:04,080 --> 00:27:06,080
Yes. You are a little bit slow.
535
00:27:06,120 --> 00:27:06,200
Yes. You are a little bit slow.
536
00:27:06,240 --> 00:27:08,240
I'm a little bit slow?
Yes.
537
00:27:08,280 --> 00:27:08,560
I'm a little bit slow?
Yes.
538
00:27:08,600 --> 00:27:10,520
OK.
I fill the bodgie before you.
539
00:27:11,960 --> 00:27:13,960
I was like it at school.
I was too busy talking.
540
00:27:14,000 --> 00:27:14,400
I was like it at school.
I was too busy talking.
541
00:27:14,440 --> 00:27:15,680
You must hurry up.
542
00:27:15,720 --> 00:27:17,720
I think I'm probably better
at cooking them than picking them.
543
00:27:17,760 --> 00:27:18,280
I think I'm probably better
at cooking them than picking them.
544
00:27:18,320 --> 00:27:20,320
Tom, be careful because we must
picking only the good size,
545
00:27:20,360 --> 00:27:22,040
Tom, be careful because we must
picking only the good size,
546
00:27:22,080 --> 00:27:23,320
not the small ones.
547
00:27:23,360 --> 00:27:25,360
OK, the last thing
I wanna do is get told off
548
00:27:25,400 --> 00:27:25,680
OK, the last thing
I wanna do is get told off
549
00:27:25,720 --> 00:27:27,720
or get fired on day one, Andreia.
550
00:27:27,760 --> 00:27:27,960
or get fired on day one, Andreia.
551
00:27:29,040 --> 00:27:30,800
I'm definitely struggling for speed.
552
00:27:30,840 --> 00:27:32,840
But I'm just hoping that when
Andreia comes to inspect my haul,
553
00:27:32,880 --> 00:27:34,400
But I'm just hoping that when
Andreia comes to inspect my haul,
554
00:27:34,440 --> 00:27:36,440
I've got the size and quality
spot-on.
555
00:27:36,480 --> 00:27:36,640
I've got the size and quality
spot-on.
556
00:27:38,160 --> 00:27:40,160
Now I'm gonna see
if you make the good job.
557
00:27:40,200 --> 00:27:40,840
Now I'm gonna see
if you make the good job.
558
00:27:40,880 --> 00:27:42,880
OK.Oh, this is not good.
It's too small.
559
00:27:42,920 --> 00:27:44,160
OK.Oh, this is not good.
It's too small.
560
00:27:44,200 --> 00:27:46,200
This is more the same.
This is not good.
561
00:27:46,240 --> 00:27:47,520
This is more the same.
This is not good.
562
00:27:47,560 --> 00:27:49,560
And the same, it's not good.
Maybe I find more.
563
00:27:49,600 --> 00:27:49,720
And the same, it's not good.
Maybe I find more.
564
00:27:49,760 --> 00:27:51,760
You can stop looking now.
I think there's enough there.Yes.
565
00:27:51,800 --> 00:27:52,520
You can stop looking now.
I think there's enough there.Yes.
566
00:27:52,560 --> 00:27:54,560
This is again one.
What are you doing, Tom?
567
00:27:54,600 --> 00:27:56,600
This is again one.
What are you doing, Tom?
568
00:27:56,640 --> 00:27:56,760
This is again one.
What are you doing, Tom?
569
00:27:56,800 --> 00:27:58,400
And this one's the same.
570
00:27:58,440 --> 00:28:00,200
That was definitely from your pile,
though.
571
00:28:00,240 --> 00:28:02,240
But I'm looking what I picking.
572
00:28:02,280 --> 00:28:02,360
But I'm looking what I picking.
573
00:28:03,720 --> 00:28:05,720
Next time, you must be more good.
574
00:28:05,760 --> 00:28:05,840
Next time, you must be more good.
575
00:28:05,880 --> 00:28:07,440
Next time, I must be more good, OK.
Yes.
576
00:28:07,480 --> 00:28:09,480
You are OK, but no more than that.
OK.
577
00:28:09,520 --> 00:28:10,800
You are OK, but no more than that.
OK.
578
00:28:10,840 --> 00:28:12,840
'I'm not sure
I've covered myself in glory
579
00:28:12,880 --> 00:28:13,040
'I'm not sure
I've covered myself in glory
580
00:28:13,080 --> 00:28:15,080
'in front of Andreia and her team.
581
00:28:15,120 --> 00:28:15,600
'in front of Andreia and her team.
582
00:28:15,640 --> 00:28:17,640
'But I'm hoping to redeem myself
with a bit of grub.'
583
00:28:17,680 --> 00:28:18,040
'But I'm hoping to redeem myself
with a bit of grub.'
584
00:28:18,080 --> 00:28:20,080
So I've got the van ready
for cooking,
585
00:28:20,120 --> 00:28:20,240
So I've got the van ready
for cooking,
586
00:28:20,280 --> 00:28:22,280
and I'm gonna try
and sweeten them up.
587
00:28:22,320 --> 00:28:22,720
and I'm gonna try
and sweeten them up.
588
00:28:22,760 --> 00:28:24,760
When you think
of Great British puddings,
589
00:28:24,800 --> 00:28:24,920
When you think
of Great British puddings,
590
00:28:24,960 --> 00:28:26,960
you might think
of steamed suet pudding,
591
00:28:27,000 --> 00:28:28,400
sticky toffee pudding.
592
00:28:28,440 --> 00:28:30,440
But actually, is there anything
more British than a crumble?
593
00:28:30,480 --> 00:28:32,480
But actually, is there anything
more British than a crumble?
594
00:28:32,520 --> 00:28:32,840
But actually, is there anything
more British than a crumble?
595
00:28:32,880 --> 00:28:34,880
No, there isn't. No argument.
596
00:28:34,920 --> 00:28:35,440
No, there isn't. No argument.
597
00:28:36,600 --> 00:28:38,600
I've got some tricks and tips
to make the best ever crumble.
598
00:28:38,640 --> 00:28:40,280
I've got some tricks and tips
to make the best ever crumble.
599
00:28:40,320 --> 00:28:42,320
{\an8}Packed with chunky fruit
and topped with a crunchy crumble,
600
00:28:42,360 --> 00:28:44,000
{\an8}Packed with chunky fruit
and topped with a crunchy crumble,
601
00:28:44,040 --> 00:28:46,040
{\an8}it's the ultimate summery pud.
602
00:28:46,080 --> 00:28:46,560
{\an8}it's the ultimate summery pud.
603
00:28:48,120 --> 00:28:50,120
We've all had crumbles before,
some good, some not so good.
604
00:28:50,160 --> 00:28:51,200
We've all had crumbles before,
some good, some not so good.
605
00:28:51,240 --> 00:28:53,240
This one, though,
it's gonna be great.
606
00:28:53,280 --> 00:28:53,920
This one, though,
it's gonna be great.
607
00:28:53,960 --> 00:28:55,960
First up is a toffee sauce
for the filling.
608
00:28:56,000 --> 00:28:56,800
First up is a toffee sauce
for the filling.
609
00:28:56,840 --> 00:28:58,840
Starting with butter,
golden caster sugar...
610
00:28:58,880 --> 00:28:59,480
Starting with butter,
golden caster sugar...
611
00:29:01,080 --> 00:29:03,080
..and half a teaspoon each
of mixed spice and cinnamon.
612
00:29:03,120 --> 00:29:04,960
..and half a teaspoon each
of mixed spice and cinnamon.
613
00:29:05,000 --> 00:29:07,000
You want those spices in
just at the start,
614
00:29:07,040 --> 00:29:07,160
You want those spices in
just at the start,
615
00:29:07,200 --> 00:29:09,040
just to roast them off a little bit.
616
00:29:09,080 --> 00:29:11,080
Cinnamon and apple, I mean,
it's that classic combination.
617
00:29:11,120 --> 00:29:12,120
Cinnamon and apple, I mean,
it's that classic combination.
618
00:29:12,160 --> 00:29:14,160
Add a mix of pear and apple juice,
and leave it to reduce by half.
619
00:29:14,200 --> 00:29:16,200
Add a mix of pear and apple juice,
and leave it to reduce by half.
620
00:29:16,240 --> 00:29:16,480
Add a mix of pear and apple juice,
and leave it to reduce by half.
621
00:29:18,680 --> 00:29:20,680
Whilst the juice is bubbling away,
622
00:29:20,720 --> 00:29:21,240
Whilst the juice is bubbling away,
623
00:29:21,280 --> 00:29:23,280
I'm gonna peel, dice
and core two Bramley apples.
624
00:29:23,320 --> 00:29:24,480
I'm gonna peel, dice
and core two Bramley apples.
625
00:29:24,520 --> 00:29:26,280
The great thing about them
is they dissolve.
626
00:29:26,320 --> 00:29:28,320
They create that velvet-like duvet
that wraps everything up
627
00:29:28,360 --> 00:29:30,360
They create that velvet-like duvet
that wraps everything up
628
00:29:30,400 --> 00:29:30,600
They create that velvet-like duvet
that wraps everything up
629
00:29:30,640 --> 00:29:32,640
and that base of your crumble.
630
00:29:32,680 --> 00:29:33,000
and that base of your crumble.
631
00:29:34,880 --> 00:29:36,680
Dice the Bramleys roughly,
632
00:29:36,720 --> 00:29:38,720
and leave them to dissolve
into the sauce.
633
00:29:38,760 --> 00:29:40,440
I wanna get extra flavour into that.
634
00:29:40,480 --> 00:29:42,480
For that, I'm gonna use pears...
and Granny Smith apple.
635
00:29:42,520 --> 00:29:44,520
For that, I'm gonna use pears...
and Granny Smith apple.
636
00:29:44,560 --> 00:29:46,560
And I love Granny Smith apples.
Really crispy, really crunchy.
637
00:29:46,600 --> 00:29:48,520
And I love Granny Smith apples.
Really crispy, really crunchy.
638
00:29:48,560 --> 00:29:50,560
And these pears are gonna add
an extra layer of sweetness.
639
00:29:50,600 --> 00:29:52,400
And these pears are gonna add
an extra layer of sweetness.
640
00:29:52,440 --> 00:29:54,440
Once the Bramleys have dissolved,
add the Granny Smiths,
641
00:29:54,480 --> 00:29:55,720
Once the Bramleys have dissolved,
add the Granny Smiths,
642
00:29:55,760 --> 00:29:57,760
the pears and some blackberries.
643
00:29:57,800 --> 00:29:58,760
the pears and some blackberries.
644
00:30:03,760 --> 00:30:05,760
Now, there are crumble toppings,
and then there's crumble toppings.
645
00:30:05,800 --> 00:30:07,800
Now, there are crumble toppings,
and then there's crumble toppings.
646
00:30:07,840 --> 00:30:08,200
Now, there are crumble toppings,
and then there's crumble toppings.
647
00:30:08,240 --> 00:30:10,240
And I'm gonna show you a great way
of guaranteeing crispy crumble
648
00:30:10,280 --> 00:30:10,800
And I'm gonna show you a great way
of guaranteeing crispy crumble
649
00:30:10,840 --> 00:30:11,880
every single time.
650
00:30:11,920 --> 00:30:13,600
It's a bit chef-y,
but it works so well.
651
00:30:15,040 --> 00:30:17,040
Add 250 grams of plain flour,
60 grams of golden caster sugar
652
00:30:17,080 --> 00:30:19,080
Add 250 grams of plain flour,
60 grams of golden caster sugar
653
00:30:19,120 --> 00:30:20,320
Add 250 grams of plain flour,
60 grams of golden caster sugar
654
00:30:20,360 --> 00:30:22,360
and 180 grams of diced cold butter,
655
00:30:22,400 --> 00:30:23,560
and 180 grams of diced cold butter,
656
00:30:23,600 --> 00:30:25,600
and work it together
till it looks like breadcrumbs.
657
00:30:25,640 --> 00:30:26,800
and work it together
till it looks like breadcrumbs.
658
00:30:26,840 --> 00:30:28,840
And then I'm gonna add in
the rolled oats...
659
00:30:28,880 --> 00:30:29,160
And then I'm gonna add in
the rolled oats...
660
00:30:32,120 --> 00:30:34,120
..and some chopped hazelnuts.
661
00:30:34,160 --> 00:30:34,360
..and some chopped hazelnuts.
662
00:30:34,400 --> 00:30:36,400
Fantastic flavour,
brilliant texture.
663
00:30:36,440 --> 00:30:37,400
Fantastic flavour,
brilliant texture.
664
00:30:37,440 --> 00:30:39,440
I'm gonna cook it two separate ways.
665
00:30:39,480 --> 00:30:40,400
I'm gonna cook it two separate ways.
666
00:30:40,440 --> 00:30:42,440
Half of it on a tray separately
667
00:30:42,480 --> 00:30:42,920
Half of it on a tray separately
668
00:30:42,960 --> 00:30:44,960
and the other half
on top of our actual fruit filling.
669
00:30:45,000 --> 00:30:46,680
and the other half
on top of our actual fruit filling.
670
00:30:46,720 --> 00:30:48,080
This is a great way...
671
00:30:49,240 --> 00:30:51,240
..of ensuring that you get
that kind of almost cake layer.
672
00:30:51,280 --> 00:30:53,200
..of ensuring that you get
that kind of almost cake layer.
673
00:30:54,320 --> 00:30:55,840
And then this layer,
674
00:30:55,880 --> 00:30:57,880
you definitely get the crispy,
crunchy bit that goes on the top.
675
00:30:57,920 --> 00:30:58,960
you definitely get the crispy,
crunchy bit that goes on the top.
676
00:30:59,000 --> 00:31:01,000
I'm gonna stick these trays
in the oven at the same time...
677
00:31:01,040 --> 00:31:01,440
I'm gonna stick these trays
in the oven at the same time...
678
00:31:03,000 --> 00:31:05,000
..180 degrees, 30 minutes, about.
679
00:31:05,040 --> 00:31:06,280
..180 degrees, 30 minutes, about.
680
00:31:17,480 --> 00:31:18,560
Come on.
681
00:31:19,960 --> 00:31:21,960
Lovely, golden brown, and just...
682
00:31:22,000 --> 00:31:22,800
Lovely, golden brown, and just...
683
00:31:25,000 --> 00:31:26,480
..sprinkle on top of that...
684
00:31:27,760 --> 00:31:29,720
..some of the extra topping, look.
685
00:31:32,680 --> 00:31:34,680
Look at that! It's the bit
that everybody wants, innit?
686
00:31:34,720 --> 00:31:35,800
Look at that! It's the bit
that everybody wants, innit?
687
00:31:39,400 --> 00:31:40,840
And you're ready to serve.
688
00:31:43,040 --> 00:31:45,040
Big chunks of apple and pear.
689
00:31:45,080 --> 00:31:46,680
Big chunks of apple and pear.
690
00:31:46,720 --> 00:31:48,160
That crispy topping.
691
00:31:48,200 --> 00:31:50,200
The blackberries have made it go
that gorgeous colour.
692
00:31:50,240 --> 00:31:51,480
The blackberries have made it go
that gorgeous colour.
693
00:31:52,680 --> 00:31:54,680
Serve that, I mean,
the choice is yours, innit?
694
00:31:54,720 --> 00:31:55,480
Serve that, I mean,
the choice is yours, innit?
695
00:31:55,520 --> 00:31:57,520
You can go custard,
you can go cream.
696
00:31:57,560 --> 00:31:57,680
You can go custard,
you can go cream.
697
00:31:57,720 --> 00:31:59,720
But the sun's out, so for me,
698
00:31:59,760 --> 00:32:01,000
But the sun's out, so for me,
699
00:32:01,040 --> 00:32:03,040
crumble has to be
with vanilla ice cream.
700
00:32:03,080 --> 00:32:04,640
crumble has to be
with vanilla ice cream.
701
00:32:13,920 --> 00:32:15,920
That... is amazing.
702
00:32:15,960 --> 00:32:16,880
That... is amazing.
703
00:32:16,920 --> 00:32:18,920
It is sweet, crispy, crunchy.
704
00:32:18,960 --> 00:32:19,880
It is sweet, crispy, crunchy.
705
00:32:19,920 --> 00:32:21,920
And those blackberries,
706
00:32:21,960 --> 00:32:22,040
And those blackberries,
707
00:32:22,080 --> 00:32:24,080
they are secretly little gems...
hidden in a bowl of delight.
708
00:32:24,120 --> 00:32:26,120
they are secretly little gems...
hidden in a bowl of delight.
709
00:32:26,160 --> 00:32:27,120
they are secretly little gems...
hidden in a bowl of delight.
710
00:32:28,840 --> 00:32:30,000
Just perfect, this.
711
00:32:31,880 --> 00:32:33,400
I mean, it is just perfect, this.
712
00:32:36,480 --> 00:32:38,480
Hopefully, it's perfect enough
to redeem myself with Robert,
713
00:32:38,520 --> 00:32:39,800
Hopefully, it's perfect enough
to redeem myself with Robert,
714
00:32:39,840 --> 00:32:41,840
his family and Andreia.
715
00:32:41,880 --> 00:32:41,960
his family and Andreia.
716
00:32:42,000 --> 00:32:44,000
I feel like
I'm walking down the aisle.
717
00:32:44,040 --> 00:32:44,160
I feel like
I'm walking down the aisle.
718
00:32:46,000 --> 00:32:48,000
This crumble definitely
looks better than yours, Mum.
719
00:32:48,040 --> 00:32:48,360
This crumble definitely
looks better than yours, Mum.
720
00:32:48,400 --> 00:32:49,800
Whoa, whoa, whoa!
721
00:32:51,600 --> 00:32:53,600
Well, I don't do the two layers,
you see.
722
00:32:53,640 --> 00:32:54,400
Well, I don't do the two layers,
you see.
723
00:32:54,440 --> 00:32:56,440
See, look, it's a nice tip.
MAN:Yep. Very nice.
724
00:32:56,480 --> 00:32:57,000
See, look, it's a nice tip.
MAN:Yep. Very nice.
725
00:32:58,240 --> 00:33:00,240
That is delicious.
Absolutely delicious.
726
00:33:00,280 --> 00:33:00,800
That is delicious.
Absolutely delicious.
727
00:33:00,840 --> 00:33:02,840
The nuts in it just make it for me.
Yeah.
728
00:33:02,880 --> 00:33:03,800
The nuts in it just make it for me.
Yeah.
729
00:33:03,840 --> 00:33:05,840
Am I better at making crumble
than I am at picking pears?
730
00:33:05,880 --> 00:33:06,520
Am I better at making crumble
than I am at picking pears?
731
00:33:06,560 --> 00:33:07,680
Er, yeah.
732
00:33:08,800 --> 00:33:10,520
For the cooking,
you are the best one.
733
00:33:10,560 --> 00:33:12,560
Thank you very much. I'll take that
as the biggest compliment.
734
00:33:12,600 --> 00:33:13,120
Thank you very much. I'll take that
as the biggest compliment.
735
00:33:13,160 --> 00:33:14,360
We can end there,
736
00:33:14,400 --> 00:33:16,400
and we're gonna finish with
that comment, thank you very much.
737
00:33:16,440 --> 00:33:16,920
and we're gonna finish with
that comment, thank you very much.
738
00:33:21,120 --> 00:33:22,760
I've loved my trip
to the East of England.
739
00:33:22,800 --> 00:33:24,800
And whilst technology
is driving farming forward,
740
00:33:24,840 --> 00:33:26,080
And whilst technology
is driving farming forward,
741
00:33:26,120 --> 00:33:28,120
whether it's increasing
the seasonality of apples
742
00:33:28,160 --> 00:33:29,640
whether it's increasing
the seasonality of apples
743
00:33:29,680 --> 00:33:31,680
or making sure that we can get
beetroot picked and delivered to us
744
00:33:31,720 --> 00:33:32,760
or making sure that we can get
beetroot picked and delivered to us
745
00:33:32,800 --> 00:33:34,800
on the same day...
746
00:33:34,840 --> 00:33:34,920
on the same day...
747
00:33:34,960 --> 00:33:36,960
it's still driven
by hard-working people.
748
00:33:37,000 --> 00:33:38,720
it's still driven
by hard-working people.
749
00:33:38,760 --> 00:33:40,760
And those are the real superheroes
of the food world.
750
00:33:40,800 --> 00:33:42,480
And those are the real superheroes
of the food world.
751
00:33:44,280 --> 00:33:46,280
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