All language subtitles for Marcus.Wareings.Tales.from.a.Kitchen.Garden.S02E10.1080p.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.

..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... 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!

..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 more 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 early morning
in the East Sussex countryside...

Come on!
..and as the sun rises, so do I.

In the kitchen garden,
I've got raspberries,

gooseberries

and figs in abundance.

However, there's some new additions
that need a helping hand.

I've got these lovely little
blueberry plants we've just

planted in and the birds
are constantly eating them.

So, I'm just putting this
net around it,

just basically just to keep
the birds from helping themselves.

There's something really quite
nice about getting up early

and getting on with jobs, something
I did when I was in a kitchen.

I was always the first one in
when I was a chef de cuisine.

Pot of coffee on.

And so, this time, now, here,
almost feels quite familiar.

Getting in early, getting started.

Always got a mountain of work
to do in a kitchen.

I find that a garden on a farm
is very similar.

Should do the job, it's just
stopping the things from flying in.

And, of course, it's hungry
work for Esme, my deputy gardener.

Ah, you stole all the biscuits,
did you?

Whilst I love having
wildlife in the garden,

it's not just small fruit thieves
that sometimes need controlling.

Come on! Come here! Esme, this way!

There's also the larger birds that
have been preying on my ducklings.

We do have a huge
amount of predators.

We've got crows, we've got foxes,
we've got herons coming in.

There's a lot of wildlife that
comes into this garden that will

snatch whatever it can.

And despite the presence
of my new guard geese,

we decided to try our hands
at making scarecrows.

This is the Family Wareing
attempt at a scarecrow.

I'm not going to take
full credit for this.

There's another one over there,
which is looking even worse.

I need to up my game
when it comes to scarecrow making

and I hear that, in the community,
locally, there is

a scarecrow competition,

which I never, ever thought
in a million years I would ever

contemplate, A, making one, or,
B, entering into a competition!

So, I'm really putting
myself out there,

but I'm putting myself out there
into the community.

I want to go and see what the
experts do, what they're all about.

And, hopefully, they'll be impressed
with what I'm about to create.

So, what I'm trying to do,
what I want to replicate is

a scarecrow that
looks like he belongs here.

So, it's going to be a little
bit between the maker

of the scarecrow, which is me,
and Worzel Gummidge,

and sort of somewhere in the middle.
We'll see where we go.

Every Boy Scout in the land's
going to be laughing at me now.

I thought dressing kids was tough.

It's wearing my clothes.

Nice to get a few little twigs
to go out first for my hands.

That's not half bad!

Right. Head time.

Look familiar? Marcus Gummidge.

And, finally, some
home-grown lavender

and a spectacular sunflower.

Done. Finished.

My scarecrow. I think this is
a contender, without a doubt.

Very nice.

But trouble is, I don't know
what the competition looks like.

Right, get you in the car.

Since moving to the farm,
I've embraced the rural community

spirit of sharing ideas
and knowledge.

For the Framfield and Blackboys
Horticultural Society, their summer

show is a chance for green-fingered
locals to compare achievements...

SMASH

..with competitions for veg,
fruit, plant and flower growing.

The highlight is arguably
their scarecrow competition.

Right. Here we go.

Moment of truth.

TANNOY: Right, OK, in your teams
again, then, boys and girls.

I've come to meet festival
organisers Terry and Denise.

The fact that you two are standing
there next to that empty

coconut shy, I've come to
the right place. You have.

I have come to enter my scarecrow.
First one I've ever made.

Do you want to pass it over?
Do I need to pass it over?

Pass it over and we'll insert it...
What's his name?

His name is Marcus Gummidge.

Thank you. So, good attempt?

It's going to make judging it tough,
I reckon. Yeah, he's very good.

We've got an element of food...
Yeah.

..it's wearing my gardening gear.
Is this a beard? It's like a goatee.

Yeah, like me. Yep.

That's what I thought. This is me.

Have you seen the
other entrants? No.

Did you want to? I suppose I do
need to see them, don't I? Yeah.

On display are entries from both
the under 16 and adult categories.

This is Marvin the Mole Catcher.
That's very clever.

I never thought of that.

Not technically a scarecrow. That's
true. It's quite scary for moles,

I would have said. Brilliant.
That's good. That's Zed the Dog.

Zed the Dog. School? Yes,
so it's our local school.

Brilliant. And that's Layla. Oh,
this is tough. This is going to be

tough. This one, I like.
Yeah. Come On, The Lionesses!

Yeah, that's tough competition.
Yeah.

Any more? And then,
the last one, he's a clown.

They're very different, aren't they?
Yeah. Yeah. I just...

I've gone tradition.

Over the last three or four years
we've done this, there's been such a

range of completely different
sorts of scarecrows and, therefore,

this is no surprise to me.

The competition's not
what I thought.

I was expecting a huge
amount of traditional scarecrows.

It's different, it's diverse,
it's colourful.

And a scarecrow is not
just about being scary,

it's about being creative, thinking
out of the box, and I think...

Yeah, I think I've got a bit
of tough competition going on here.

Do you know what's really
funny is I spent

most of my life in a chef's jacket,
judging other people.

Now I'm being judged.
It's quite a weird sensation.

It's quite a weird feeling,
actually.

And on a hot day like today,

what better way to watch the judging
than with an ice cream?

There you go. No sauce? Yeah, what
do you want? Chocolate? Raspberry.

A bit of sauce.

Good man. See, I'm from a seaside
town, that's how we used to do. OK.

Southport.

Oh, my goodness! Look at this!
I love this.

That is clever, isn't it? Terry's
on judging duties whilst Denise

is joining me on the sidelines.

Marcus Gummidge.

It's tense, isn't it?
It is a bit tense.

Good use of pot. Terracotta pot as a
head. They're tapping his face now.

They're knocking on his face.

Smelly hands. Nice and smelly. Oh,
look, they're smelling of lavender.

They're going to have
a difficult job.

Well, we're going to
have a difficult job.

I'm going to walk back down there.
We're going to walk back down.

That's it, that was it.
As quick as that.
It's taken me hours to do that.

Hopefully, I'll see
you on the podium. Fingers crossed.

See you later. See you there.

They liked the flower, they liked
the lavender, loved the braces.

I could be in with a chance here.

My fate now lies in the hands of
the powerful Horticultural Society

judging panel.

It's time for the Child's Scarecrow.

Ooh! Ooh!

Bob the Builder, by Phoenix
and, I think it was, Rex Haddon.

Ben the Builder.
Ben the Builder, not Bob!

There is money for you!
Congratulations! Thank you.

Well done! Spend it wisely.

We're now on to Adult Scarecrows.
Ooh!

Here we go.

Now, this was even more difficult
because these were

so different
when we were judging this.

There was the mole hunter with
his head in the ground, there was

the traditional scarecrow,

and we went into deliberation
about just two

and we finally came down to...

..Leah the Captain. Lorna Paver.
That's the footballer one, yeah.

Yay!

That was the young lady...

..young girl who did the Lionesses,
dressed up as a Lioness,

and there was...
Just won the European Cup.

This was great fun,
great taking part. And...

CHEERS AND APPLAUSE

Great community spirit,
though. That's what
I'm learning all the time.

The more I'm out and about, the more
I meet people, the more I start to
see that sometimes you

forget about the people around you,
and it's events like this

that brings everybody together
and everyone's having a great time.

I'd better go... I'd better go
and get him in the back of the car
and get him back to the farm

and put him in his rightful place,
by the pond.

He's a winner there.
He'll definitely be a winner there.

THUNDERCLAP

One of the highlights of life
on the farm is getting outside

and tackling jobs as a family.

Check these out. Oh,
there's actually a lot. Yeah.

And, today, there's a bumper crop
of blackberries that need picking.

How good are they?

Oh, lovely!

You know what the good
thing about this is?

Your iPhone can't do this.

What?!
Your iPhone can't pick berries.

You... It's so nice,
you have to use both hands.

At least the rain's stopped, anyway.

Tell you what, I'm going
to take my coat off.

Keep going, you.

Hello! Nice to see you here, Ezzie.

Ez, do you want a blackberry?
We are doing a bit more.

You know, the guys,
when they're not at school,

it's always nice to get the guys
out, do something like this.

I spent a lot of time with my dad,
their grandad, you know, doing

all sorts of jobs around a warehouse
and it was brilliant for me.

I learned a lot. But also, I think
it's important just to get outside

and do something like this.

Food just doesn't always
come from a supermarket.
It's on the land, we're growing it

and it's good for these
guys to see it.

So, guys, what would you do with
these? Don't tell me. Don't tell me.

Smoothie with a bit of a protein
shake going on there, yeah?

That's what it is, isn't it?
What about you?

Yoghurt? Ice cream? Fresh. Just as
they are? Yeah, just as they are.

As a chef, I have other
ideas about how to use not just

the blackberries,
but all the berries in the garden,

especially as we have so many.

I've heard of a local business
making fruit-infused yoghurt...

..so I've come to Plaw Hatch Farm
to meet dairy manager Dom.

Dom. Hello, Marcus. Good morning.

Good morning. Good to see you.
How are you? Very well, thank you.

Good to see you. Dom, I have
a glut of blackberries. Nice.

And I've heard in the community that
you infuse berries into yoghurt.

Is that right? We do. We make
a syrup and we put it with our

yoghurts and make the most
delicious yoghurts ever.

Is it a syrup, is it? Yeah. Is it?
Yeah, yeah, yeah. So, we cook it up

and we add some sugar to it
and we put it with our yoghurt.

They come out the most gorgeous
purple colour. Does it? Yeah.

So, can I leave those with you?
Yeah. Of course, yeah.

I'll come back and collect
the finished fruit-infused

yoghurt later in the week.

What I have to say,
there's something behind you that's
quite intriguing me. Mm. What...

That looks like cheese
and it looks like a lot of cheese.

It is a lot of cheese. Wow! I didn't
realise you were doing this here.

Oh, yeah. Yeah.
Come and have a look, yeah.
Lead the way. Step this way!

And I bet it's a little bit smelly
in there, too. Just a wee bit, aye!
THEY CHUCKLE

Right, so... Security code!

Sh! Don't tell anyone!
I wasn't looking!

I wasn't looking!

Woo! A bit ripe!

It really is, isn't it? Yeah!

It isn't you!
Well, you know, who knows?

It looks fantastic.
What's going on here?

So, the bandages stop the cheese
from drying out too quickly,

in which case it would crack
and lose its kind of magnificence.

Whereas, at the moment, they're
just forming a nice crust on the

outside edge, which also helps
with the prevention of drying out.

And how much milk have we got here,
then? This represents about 500

litres. You've got about 200 litres
in each of these large moulds.

500 litres here? 500 litres
and 100 litres in the small moulds.

So, the next part of the process
is coming out of these moulds here

and then we're going to wrap them
with these bandages.

Yeah? And if you'd like to give us a
hand doing that... Yes. I'd love to.

Please, please. What do I do?
Great, great.

Once I've got the right kit on,

the fresh cheese comes
out of the moulds and the bandages,

made from organic cotton,
are dipped in butter.

Just give it a gentle squeeze out.
There we go.

Just make sure we get a good
thorough coating all over

the bandage. So, what next? OK,
so spread it out over the cheese.

Spread it out so you've got an
even amount of edge going all

the way round the outside of it.
That's looking good. Nice.

And just smooth it over.

And with these bits on the outside
edge, just fold them over

and tuck them down.

Look at this, you're a demon,
you were built for this!

I love ironing out creases!

I do. When I was trainee chef,
my mum was amazing

at ironing and me
and my brother were chefs

and, whenever she used to
iron our chef's jackets,

she used to starch them
and they were so well ironed

and starched, you could practically
stand them up. Wow!

And we'd walk into the kitchen
as stiff as boards!

Is that OK?
We're going to flip that over.

Slippery.

It's got butter all over it!
There we go.

We repeat on the other side

before a dated edge wrapper
completes the bandaging.

So, do you want to try some cheeses?
I do.

Excellent. And Dom has a mature
and a mild cheddar ready to go.

When's a mature cheddar at its best?
After a year, it starts going on

to becoming an extra mature cheddar,

so the milds go from about three
months to about six months

and the vintages are
kind of up to two years.

It literally is the age that gives
it the strength. Exactly that.

Do you want to eat some cheese,
then? I do.

And here is the cheese
we're going to try.

There's a moisture to that,
isn't there? There is, yeah.

Again, this is only three months
old, so... Oh, that's good!

That is really good!

So, are you ready for a slightly
more mature sensation?

How different is this? This isn't as
strong as they get here, of course.

This is, like I say, 14 months old.
You can see the difference already.

Can't you? Can't you?
Again, yeah, you're right,

it's much drier. Yeah. Yeah.

Mm. It's rich. Mm.
Yeah, drier texture. Yeah.

Mm, much more flavour.

And slightly crumbly as well,
but in a really good way.

Awesome. I'm really pleased...
I love it!

..you're so passionate about it,
you know. I love cheese. Yeah, yeah.

Nice, man. That's very kind.
Thank you.

Another job that needs doing
is to get these figs

off this tree.

I think what I'm going to do
is do a little spot of lunch.

I'm going to make a super simple
salad, containing just three

ingredients -
figs, honey and lavender.

Look at those.

I've just washed a few off.

Put them in this bowl.

Have that. Honey.

This is perfect.

Fresh figs, our honey,

a little bit of my lavender.

Match made in heaven.

What is there not to like?

Wow!

That's just the garden,
through and through.

Absolutely delicious.

Come here. Who's a good girl?

Come on. Come on, Ez, come on.

It's break time for gardener
Anatoliy. Brought you a present.

What is it? Figs,

your honey... Wow! ..and lavender.

I never seen such a harvest.
I know. This year, it was amazing.

Figs are delicious, but when you put
the honey on... Last season's honey.

It's good, huh?

The lavender.
Touch of lavender. Yeah.

Just brings a floral element to it,
doesn't it?

I'll leave you...
Thank you. That's delicious.

Crack on. Come on, you.

Sharing is at the heart
of the rural lifestyle.

And having picked up my
finished blackberry yoghurt,

it's going to a good
home at the local community fridge.

I'm bearing more gifts.
Good morning! Morning! Morning!

Oh, wow! That looks interesting!
Yoghurt. Ooh! Home-made?

Berries from my garden and made
by Plaw Hatch Farm. Fabulous!

Plaw Hatch Farm, they've been
amazing. This Christmas just gone,

they donated a load of
fresh fruit and veg

and meat from the farm,
cheese from the farm. OK. All sorts.

I learned to wrap cheese.

Dom showed me how to wrap cheese
and I gave him some berries,

some blackberries, and he's turned
it into this beautiful yoghurt,

so there's quite a few there.
Amazing, thank you. Wow!

And, yeah, what have we got there?
About 30.

Perfect, thank you.
And they've got a date there, so

you've got a good week to go, so get
them out. They'll go out today.

Out today? Yeah, they'll go out.
That's my first collaboration,

so... Brilliant. Thank you. Just
take a pot and try it. Delicious.

We will! Take care. Bye. Bye.

He might not have been a medal
winner at the summer fete...

What do you reckon, Jess? It's got
lavender. It's nice, I like it.

Lavender for hands.
Garlic to scare off the bats.

..but my scarecrow is definitely
a step up from my family's past

ventures and is sure to scare
off any duckling-stealing crows,

or buzzards.

It's quite heavy! The head might
fall off when you carry it.
Let me just try here, one sec.

I think a bit further down,
don't you?

There.

There we go. Do me a favour.

Go over there and tell me
what you see.

See what
he looks like from over there?

Does it look like we're in the right
place? What do you reckon? Happy?

Yeah, very happy.
Looks a lot like you.

Thank you. But I'm a bit
concerned that the geese, the ducks,

the dog, have not noticed.
Can I just ask you to do something?

While you're not liking this,
just look to your right, there.

Look at that, your attempt.
That worked for a while, that wasn't
here. That's your attempt. Hello.

But it worked before because we do
have one duckling that survived.

You should be ashamed of your
scarecrow attempt. I love yours.

I think it's really good.
I can't believe you didn't win.
Don't praise theirs. I know.

I know. Do you know what? I might
go back next year and try again.

Now you know what the
competition looks like.

This evening,
I've been invited to a pizza party,

so I'm collecting fresh ingredients

and preparing toppings
to take along.

So, what we're going to do first,
a Romesco sauce, which is

just a beautiful hot...
hot, hot pepper sauce.

To get the sauce ingredients
started, I begin with some peppers.

Putting them onto the fire
just scorches the skins,

softens the flesh,
but what I love about putting them

onto the coal, it just gets
that lovely char flavour too.

We're going to get
everything prepared.

By taking all different
types of toppings,

people can choose what they like.

I've got smoked mozzarella

and some plain mozzarella.

I absolutely love pizza.

I think making pizza is one of the
first things you do when you've got

little kids,
cos they can pick the food up,

they can have great fun
and it's just lovely.

Parma ham, there.

Quite fatty as well, so that
will just melt onto the pizza.

And some spicy nduja sausage.

And there we have it. Our little
tiffin dishes are all ready to go.

I've chopped some chilli and garlic.

They're going to go into the sauce,
along with the charred peppers.

And just to peel them off, now
you can see they've gone beautiful

and soft, just got a
little bowl of water here,

scrape off the skin,
it just comes nicely...easily away.

And what it's done,
it's imparted that beautiful smoky

charcoal flavour without
the burnt bits.

I'm removing the seeds,
roughly chopping,

and getting ready to blend them with
the rest of my sauce ingredients.

Got some loose sweet chilli peppers.

Sundried tomatoes.

A little bit of red wine vinegar.

In goes the peppers...

..garlic and chilli.

Now, beautiful harissa sauce,
which is

a hot chilli sauce that you can buy
pretty much in most...

..most supermarkets.

A sprinkling of chilli flakes.

A teaspoon of smoked paprika.

A pinch of salt.

Toasted almonds. Always make
sure you toast your nuts,

or you're toasting your almonds,
when you put them in.

That just releases the oils
and just gets them going.

And that's the nuts that will just
give this sauce just a little

bit of bite at the background,
just a little bit of crunchiness,
it's delicious.

Now for a very good
glug of olive oil.

Now, that's a pizza sauce
with a difference.

That's great.
I'm very happy with that.

Get that into my jar.

I guarantee they'll all be asking me
the recipe for this. I promise you.

There we have it.

The pizza party's being held nearby

and is a way for locals to socialise

while comparing ideas
and ingredients,

all around a home-made
woodfired oven.

Hello, everybody.
Hello, hello. All mingling... Hello!

That's all right. No, don't worry.

How are you all doing?
Good, thank you.

The young crew hanging round
the pizza oven. Yeah!

How did this all come about, then?
Sort of, like, during lockdown,

we didn't have too much to do,

so various, like,
videos off YouTube and...

It's really good. ..finding
stuff online. It took a while.

Pretty much everything
is from the garden.

The bricks are from an
old wall in the house.

And then this base as well
was the old privy here. OK. So...

And the clay we dug out from a hole
at the end of the garden.

So it's all within... Pretty much
within the garden. 50 metres. Yeah.

Who is the expert pizza maker?

Probably... Between me and Will,
we can put it together. Right.

Let's give it a go.
Right, how does this work?

So it's like a little conveyor
belt sort of goes on.

So, I think I'll be on the...
rolling out the bases today. OK.

Someone's on the tomato
and the toppings

and we'll probably hand over to
Will, who will be on cooking duty.
Right.

But I can't help but get hands on.

And in no time,
the first of my Romesco sauce pizzas

is off the production line
and into the fire.

And just one minute later,
it's done.

You should go into fast food,
you two.

That's the fastest pizza
I've ever seen cooked!

This is not your normal tomato
sauce. This has got all sorts of...
Spices. This is a little bit spicy.

Smells good.

Mm. Oh, yeah. Good base as well.

That's all right! Mm.

Really nice.

You two want a job?

LAUGHTER

What I'm really impressed about

is the way it's cooked
beautifully underneath. Mm.

So, you've got a fabulous
temperature there.

There's no two ways about that.
Do you like the sauce? Really nice.

Really good. You can taste the spice
in it, can't you? Yeah, yeah.

I think it's time we fed this lot.
Yeah, let's go. I reckon.
Shall we get going? Yeah.

Before I started this journey,

I always had a sense that I was on
the outside of any community, even

the community when I was working
in London, I always felt outside.

I was so engrossed and ingrained
in my professional kitchen.

Now the community is just
pulling me in and drawing me

into something very, very different.

And one thing that it's doing,
it's inspiring me to do more,

but it's also putting
a huge smile on my face.

I'm absolutely loving this!