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These are the user uploaded subtitles that are being translated: 1 00:00:02,000 --> 00:00:04,080 A year has passed on my East Sussex smallholding. 2 00:00:04,080 --> 00:00:06,920 I've been spending more time out of the kitchen 3 00:00:06,920 --> 00:00:08,720 and in the garden. 4 00:00:08,720 --> 00:00:11,920 This helps me get away from absolutely everything. 5 00:00:11,920 --> 00:00:14,040 I mean, you can't not love this! 6 00:00:14,040 --> 00:00:15,400 Come on! 7 00:00:15,400 --> 00:00:17,320 I've had plenty of successes... 8 00:00:17,320 --> 00:00:20,040 I've got a glut of ingredients that I'm going to be sharing, 9 00:00:20,040 --> 00:00:21,520 and that's a lovely thing. 10 00:00:21,520 --> 00:00:22,880 COWS MOO 11 00:00:22,880 --> 00:00:24,680 ..and a few failures too. 12 00:00:24,680 --> 00:00:27,760 I've just been to feed the pigs and they're not there. 13 00:00:27,760 --> 00:00:30,800 But with the help of my friends and neighbours... 14 00:00:30,800 --> 00:00:32,760 Come on, Stuart, get your back into it! 15 00:00:32,760 --> 00:00:34,480 I thought farming was just about animals. 16 00:00:34,480 --> 00:00:36,440 No-one talks about fencing! 17 00:00:36,440 --> 00:00:39,040 ..I'm going to bring in more produce... 18 00:00:39,040 --> 00:00:41,840 I'm going to see if I can get some wheat in the ground. 19 00:00:41,840 --> 00:00:43,560 ..more livestock... 20 00:00:43,560 --> 00:00:45,840 I've never seen so much poo in a field in all my life! 21 00:00:45,840 --> 00:00:47,280 THEY LAUGH 22 00:00:47,280 --> 00:00:50,080 ..and use every inch of my land and garden... 23 00:00:50,080 --> 00:00:51,120 Here we go. 24 00:00:51,120 --> 00:00:52,680 First Wareing potato. 25 00:00:52,680 --> 00:00:55,120 It's hard work, but it's worth it. 26 00:00:55,120 --> 00:00:56,560 ..all year round. 27 00:00:56,560 --> 00:00:58,640 You know autumn's just around the corner 28 00:00:58,640 --> 00:01:00,560 when the sun goes behind the clouds. 29 00:01:00,560 --> 00:01:04,160 Because I know a better understanding of ingredients... 30 00:01:04,160 --> 00:01:07,280 So much more to learn, so many new dishes to cook. 31 00:01:07,280 --> 00:01:09,880 ..will lead to some incredible new recipes... 32 00:01:09,880 --> 00:01:11,080 This place is on fire. 33 00:01:11,080 --> 00:01:13,840 It just gets better and better and better. 34 00:01:13,840 --> 00:01:17,960 ..as I discover the secrets of a kitchen garden. 35 00:01:28,160 --> 00:01:31,520 As I settle into life on my East Sussex smallholding, 36 00:01:31,520 --> 00:01:34,680 come rain or shine, I'm getting stuck in. 37 00:01:36,920 --> 00:01:40,520 Mulching my pine trees is my first job of the day, 38 00:01:40,520 --> 00:01:44,200 but it looks like the deer have got here first. 39 00:01:44,200 --> 00:01:47,440 To me, that looks like it's been eaten away, 40 00:01:47,440 --> 00:01:49,720 because there's a lot of branches that are broken 41 00:01:49,720 --> 00:01:53,000 down here, been nibbled away, which is a shame. 42 00:01:53,000 --> 00:01:55,960 One thing I didn't take into consideration was the deer. 43 00:01:55,960 --> 00:01:58,120 You can see there's a broken fence there 44 00:01:58,120 --> 00:02:00,120 and that's where they're jumping through. 45 00:02:01,480 --> 00:02:04,200 But I don't want to keep them out entirely. 46 00:02:04,200 --> 00:02:05,920 They're hungry. 47 00:02:05,920 --> 00:02:07,720 There's plenty of food all over the place, 48 00:02:07,720 --> 00:02:10,120 whatever they eat. Let them have it. 49 00:02:11,520 --> 00:02:15,400 It's no different to sharing a plate of food with family or your friends. 50 00:02:15,400 --> 00:02:16,480 Exactly the same. 51 00:02:16,480 --> 00:02:17,760 Just got to control them. 52 00:02:20,520 --> 00:02:24,240 The deer, though, aren't the only ones eating my pine trees. 53 00:02:24,240 --> 00:02:26,480 I've been using pine in my cooking too. 54 00:02:27,560 --> 00:02:31,160 It's brilliant in marinades, and what I'm thinking of doing 55 00:02:31,160 --> 00:02:34,360 is infusing some of the pine in some gin, 56 00:02:34,360 --> 00:02:36,920 trying something a little bit different. 57 00:02:40,680 --> 00:02:42,080 Over in the woodland, 58 00:02:42,080 --> 00:02:44,560 I'm meeting up with my tenant farmer Stuart 59 00:02:44,560 --> 00:02:48,320 to decide where we're going to put our latest addition to the farm. 60 00:02:50,560 --> 00:02:52,000 As part of our joint venture 61 00:02:52,000 --> 00:02:54,120 to increase the variety of animals here, 62 00:02:54,120 --> 00:02:56,480 we're planning on getting some piglets... 63 00:02:57,840 --> 00:03:00,760 ..and one idea is to home them in the woods. 64 00:03:02,680 --> 00:03:04,720 This where we're thinking? 65 00:03:04,720 --> 00:03:06,640 Down here? Yeah. 66 00:03:06,640 --> 00:03:09,120 This area here? Yeah, yeah. 67 00:03:09,120 --> 00:03:12,680 We are quite sheltered here, because we're in this sort of dip. 68 00:03:12,680 --> 00:03:15,800 I can't imagine a better place to have a pig. 69 00:03:15,800 --> 00:03:18,000 Do you know what I think will be really quite cool? 70 00:03:18,000 --> 00:03:21,240 That they're going to be having to work to get up and down, 71 00:03:21,240 --> 00:03:23,120 you know? Oh, it's tough terrain, isn't it? 72 00:03:23,120 --> 00:03:25,760 Tough terrain, but they're going to work and they're going to eat 73 00:03:25,760 --> 00:03:27,400 and can you imagine how good they'll be? 74 00:03:27,400 --> 00:03:30,000 You know, we're looking for something that's got real flavour. 75 00:03:30,000 --> 00:03:32,400 Real flavour comes from working muscles. 76 00:03:32,400 --> 00:03:35,720 Working muscles is about them working and looking for their food. 77 00:03:35,720 --> 00:03:37,080 And foraging. And foraging. 78 00:03:37,080 --> 00:03:38,560 And that's what pigs are all about. 79 00:03:38,560 --> 00:03:41,840 So to make this secure, what do we need to do? 80 00:03:41,840 --> 00:03:43,280 Er... Oh, sorry. Well... 81 00:03:43,280 --> 00:03:45,360 What do you need to do? Sorry! THEY LAUGH 82 00:03:45,360 --> 00:03:47,360 There's actually a huge amount of work, 83 00:03:47,360 --> 00:03:49,760 because there's loads of trees that are dying 84 00:03:49,760 --> 00:03:51,640 with ash dieback disease up the top. 85 00:03:51,640 --> 00:03:54,560 So if we're going to put a fence around it, 86 00:03:54,560 --> 00:03:58,000 we're really going to need to clear those dead trees. Right. 87 00:03:58,000 --> 00:04:00,640 A pig in this environment is going to be happy. 88 00:04:00,640 --> 00:04:03,760 Oh, fabulous. It's a playground of food, it's fun, 89 00:04:03,760 --> 00:04:06,200 there's all sorts of naughtiness they can get up to. 90 00:04:06,200 --> 00:04:07,880 Pigs are like kids, you know? 91 00:04:07,880 --> 00:04:09,320 We should be good. 92 00:04:15,520 --> 00:04:18,240 Uncertain of what breed of piglets to get, 93 00:04:18,240 --> 00:04:21,320 Stuart and I have come over to Hampshire to see Flavian 94 00:04:21,320 --> 00:04:22,800 for some expert advice. 95 00:04:25,920 --> 00:04:27,320 Hey, Flavian. Wow. 96 00:04:28,840 --> 00:04:30,280 You all right? Nice to see you. 97 00:04:30,280 --> 00:04:32,040 Yeah. How are you? Stuart. 98 00:04:32,040 --> 00:04:34,080 It's nice to actually come and see you for a change 99 00:04:34,080 --> 00:04:36,000 rather than you coming to my place. Yeah, yeah. 100 00:04:36,000 --> 00:04:37,640 Where are they? I can smell them. 101 00:04:37,640 --> 00:04:41,080 PIGLETS OINKING 102 00:04:41,080 --> 00:04:42,240 Hello! 103 00:04:42,240 --> 00:04:43,560 Look at them. 104 00:04:43,560 --> 00:04:45,240 Tiny, aren't they? 105 00:04:45,240 --> 00:04:50,920 Flavian works on a 500-acre farm with cattle, sheep and pigs. 106 00:04:50,920 --> 00:04:53,040 But it's the piglets that we're interested in. 107 00:04:54,160 --> 00:04:57,200 This is great. And I want to become a pig farmer, these are... 108 00:04:57,200 --> 00:05:00,360 The thing with these little fellows, they don't stay cute, do they? 109 00:05:00,360 --> 00:05:02,200 Not for long. 110 00:05:00,360 --> 00:05:02,200 THEY LAUGH 111 00:05:02,200 --> 00:05:04,320 How old are they? These are five weeks old. 112 00:05:04,320 --> 00:05:05,600 They look incredible. Yeah. 113 00:05:05,600 --> 00:05:08,160 And the mischief comes pretty quickly! 114 00:05:08,160 --> 00:05:09,760 Don't say that! 115 00:05:09,760 --> 00:05:11,280 THEY LAUGH 116 00:05:11,280 --> 00:05:14,920 We've got an area in the woodlands and it's not flat like this. 117 00:05:14,920 --> 00:05:17,240 It's going to be a lot of work for them. 118 00:05:17,240 --> 00:05:19,120 Yeah. Will they be OK? Yeah, they'll be fine. 119 00:05:19,120 --> 00:05:21,360 You'd be surprised how much digging they'll be doing 120 00:05:21,360 --> 00:05:22,480 once they get out there. 121 00:05:22,480 --> 00:05:26,520 Would the Mangalitsa mix OK with this type of breed? 122 00:05:26,520 --> 00:05:28,600 Yeah, I think they will mix. 123 00:05:28,600 --> 00:05:32,000 Normally with pigs, you tend not to mix them because they fight. 124 00:05:32,000 --> 00:05:33,440 But because these are younger, 125 00:05:33,440 --> 00:05:35,640 the Mangalitsas won't see them as a threat. 126 00:05:35,640 --> 00:05:37,920 Got it. Right. So where are the ones we're going to? 127 00:05:37,920 --> 00:05:40,560 Just down there. All right, let's go and find them. 128 00:05:41,560 --> 00:05:43,360 They are pretty cute, though, aren't they? 129 00:05:43,360 --> 00:05:46,720 Flavian has recommended we take slightly older piglets 130 00:05:46,720 --> 00:05:49,560 because they'll be easier to handle. 131 00:05:49,560 --> 00:05:51,120 Oh, wow! We'll get these ones here. 132 00:05:52,480 --> 00:05:55,200 Oh, they're a bit bigger, aren't they? How old are they? 133 00:05:55,200 --> 00:05:57,160 So these are nine weeks old. 134 00:05:57,160 --> 00:05:59,840 What breed are these? So these are a three-way cross. 135 00:05:59,840 --> 00:06:02,640 Their mother's a Large White cross Landrace 136 00:06:02,640 --> 00:06:04,560 and their dad's a Berkshire. 137 00:06:04,560 --> 00:06:06,560 So a Berkshire breed is the traditional breed, 138 00:06:06,560 --> 00:06:09,200 whereas the Large White/Landrace cross is more commercial. 139 00:06:09,200 --> 00:06:10,360 And why did you do that? 140 00:06:10,360 --> 00:06:14,120 They have big litters and the pigs grow quite quickly, 141 00:06:14,120 --> 00:06:17,040 but then you're getting the other positives from the sire, 142 00:06:17,040 --> 00:06:19,600 which is the Berkshire, you're having a hardier pig, 143 00:06:19,600 --> 00:06:22,160 because traditional pig, they're fattier, which means 144 00:06:22,160 --> 00:06:24,240 they'll taste better than a lean bit of pork 145 00:06:24,240 --> 00:06:25,920 that you probably buy from the shop, 146 00:06:25,920 --> 00:06:29,520 and also the Berkshire look quite cute as well! 147 00:06:31,040 --> 00:06:33,680 This sounds exactly the breed we need. 148 00:06:33,680 --> 00:06:36,360 All that remains now is to pick ten piglets. 149 00:06:38,160 --> 00:06:40,920 I'm thinking if we could have five bigger ones and then 150 00:06:40,920 --> 00:06:42,720 five slightly smaller ones. Yeah. 151 00:06:42,720 --> 00:06:45,080 We don't want them being all finished at the same time. 152 00:06:45,080 --> 00:06:47,040 No, they won't. 153 00:06:47,040 --> 00:06:50,080 That's quite a big one at the back there. 154 00:06:50,080 --> 00:06:51,240 Got it. 155 00:06:51,240 --> 00:06:52,680 That one with the pink ears. 156 00:06:55,960 --> 00:06:58,400 That one there. 157 00:06:58,400 --> 00:07:00,680 Piglets selected. 158 00:07:00,680 --> 00:07:03,640 I'm keen to know how much putting them in my woodland 159 00:07:03,640 --> 00:07:05,360 will change the taste of their meat. 160 00:07:07,120 --> 00:07:11,040 Where here they eat a cereal-based diet solely, 161 00:07:11,040 --> 00:07:14,800 they will taste different to yours, because yours will have access to 162 00:07:14,800 --> 00:07:17,720 the woods, and anything, any acorns they can eat, 163 00:07:17,720 --> 00:07:19,280 and anything else that's out there, 164 00:07:19,280 --> 00:07:22,000 so that meat should taste probably a little bit better. 165 00:07:22,000 --> 00:07:23,720 What else do we need to know about them? 166 00:07:23,720 --> 00:07:27,880 Making sure that they associate you with food. 167 00:07:27,880 --> 00:07:30,080 Even bucket training. 168 00:07:30,080 --> 00:07:33,600 Bucket training. Because if they do get out, which will happen, 169 00:07:33,600 --> 00:07:35,520 you want to be able to shake a bucket... 170 00:07:35,520 --> 00:07:37,400 Shake a bucket and they'll come running over. 171 00:07:37,400 --> 00:07:38,800 So every time you get to feed them, 172 00:07:38,800 --> 00:07:41,560 just make them associate that... Yeah, shake that noise. Yeah. 173 00:07:41,560 --> 00:07:46,160 So what would you suggest would be the most popular, easy-to-cook, 174 00:07:46,160 --> 00:07:48,440 nice simple cuts that we could make? 175 00:07:48,440 --> 00:07:50,640 I would say bacon and sausages. 176 00:07:50,640 --> 00:07:52,760 Because... As simple as that. Yeah. 177 00:07:56,120 --> 00:07:58,680 To be certain we've made the right decision, 178 00:07:58,680 --> 00:08:00,840 I want to taste their meat. 179 00:08:00,840 --> 00:08:02,880 And that means doing a mini fry-up. 180 00:08:04,600 --> 00:08:06,640 That looks great. Looks really good, doesn't it? 181 00:08:06,640 --> 00:08:08,640 Nice and lean, good colour. 182 00:08:08,640 --> 00:08:09,800 Looks really nice. 183 00:08:09,800 --> 00:08:13,280 Right, go on. Turn your cooker on, lad! I'm hungry! 184 00:08:23,040 --> 00:08:25,360 I can't.... I hate watching other people cook. 185 00:08:25,360 --> 00:08:26,720 I can't help it! 186 00:08:26,720 --> 00:08:27,920 Go on, then. 187 00:08:27,920 --> 00:08:28,960 Step aside! 188 00:08:28,960 --> 00:08:30,040 THEY LAUGH 189 00:08:30,040 --> 00:08:32,440 You can cook a sausage better than anyone else! 190 00:08:33,480 --> 00:08:36,080 I could eat a sausage every day, but... 191 00:08:36,080 --> 00:08:37,880 As long as it's got that flavour. 192 00:08:37,880 --> 00:08:41,080 Nice and juicy, which I guess comes from the fat, does it? 193 00:08:41,080 --> 00:08:42,560 Yeah. The juiciness of the sausage. 194 00:08:42,560 --> 00:08:44,920 What I'm looking for is just the fat content. 195 00:08:44,920 --> 00:08:47,560 Good flavour, fat content within the sausage as well. 196 00:08:47,560 --> 00:08:51,200 This is one of the first things I cooked for my parents. Really? 197 00:08:51,200 --> 00:08:53,480 And I remember going upstairs and waking my mum and dad. 198 00:08:53,480 --> 00:08:56,080 I'd say, "I cooked your breakfast," and it was just a fry-up. 199 00:08:56,080 --> 00:08:58,240 Did it go down well? It went down really well! 200 00:09:08,080 --> 00:09:09,280 Well, they look good. 201 00:09:09,280 --> 00:09:11,480 The bacon hasn't shrunk a great deal at all. 202 00:09:11,480 --> 00:09:14,080 I deliberately didn't cut the fat at the top 203 00:09:14,080 --> 00:09:16,720 to see how it would react, and it's hardly curled up at all. 204 00:09:20,080 --> 00:09:22,600 And as I did the cooking, I'm going to have the first taste! 205 00:09:22,600 --> 00:09:25,320 You did nothing. I'm the expert here. 206 00:09:25,320 --> 00:09:27,280 I'm just waiting! I'm the expert here. 207 00:09:29,760 --> 00:09:31,680 Wow. What do you reckon? 208 00:09:31,680 --> 00:09:34,760 You've got a really good pork flavour, 209 00:09:34,760 --> 00:09:37,360 really nice flavour, and a lovely fat content as well. 210 00:09:37,360 --> 00:09:40,000 They're good, very good. Tuck in, guys. 211 00:09:40,000 --> 00:09:43,040 I like to think, Stuart, 212 00:09:43,040 --> 00:09:46,600 that your palate is getting a little bit better, more refined... 213 00:09:46,600 --> 00:09:48,680 What are you saying about my culinary skills?! 214 00:09:48,680 --> 00:09:50,720 ..the more time you spend with me. 215 00:09:50,720 --> 00:09:53,600 You're becoming like fine wine. You just get better with age 216 00:09:53,600 --> 00:09:55,440 Thank you very much. Enjoying that? 217 00:09:55,440 --> 00:09:57,880 Not many people have said that about me, but... 218 00:09:57,880 --> 00:09:59,320 It is. It's delicious. 219 00:10:14,040 --> 00:10:16,760 Back at the farm, Stuart is wasting no time 220 00:10:16,760 --> 00:10:19,960 fencing off a small nursery area near the woods 221 00:10:19,960 --> 00:10:21,600 to take the new arrivals. 222 00:10:22,920 --> 00:10:25,000 Hey, Stu! Ah, hello. 223 00:10:25,000 --> 00:10:27,080 So this is where we're thinking about the pigs? 224 00:10:27,080 --> 00:10:28,320 Yeah. It's fabulous. 225 00:10:28,320 --> 00:10:30,000 When the pigs arrive, 226 00:10:30,000 --> 00:10:33,760 we can hopefully keep them up on this top level for a few days 227 00:10:33,760 --> 00:10:36,280 whilst they get to know us. Because once they're in there, 228 00:10:36,280 --> 00:10:38,240 I think we'll struggle to see them. 229 00:10:41,560 --> 00:10:43,360 You go ahead and I'll feed it. 230 00:10:44,920 --> 00:10:47,680 Come on, Stu, get your back into it! 231 00:10:47,680 --> 00:10:49,480 HE STRAINS WITH EFFORT 232 00:10:51,440 --> 00:10:53,120 I didn't think you were that strong! 233 00:10:53,120 --> 00:10:55,080 I thought farming was just about animals. 234 00:10:55,080 --> 00:10:56,520 Some pigs and some sheep. 235 00:10:57,600 --> 00:10:59,240 No-one talks about fencing! 236 00:10:59,240 --> 00:11:01,160 No, I'm fine. You don't need to worry about me. 237 00:11:01,160 --> 00:11:04,200 I fell over... What have you stopped for? Because I fell over! 238 00:11:04,200 --> 00:11:05,520 Come on! 239 00:11:07,160 --> 00:11:10,600 We've got our new stock netting this side to keep the cattle out, 240 00:11:10,600 --> 00:11:12,760 and then I've got this dead hedge. 241 00:11:12,760 --> 00:11:15,480 I'm hoping, as well as keeping the deer out, 242 00:11:15,480 --> 00:11:17,120 it'll also keep the pigs in. 243 00:11:17,120 --> 00:11:19,920 Cows are kept over there, deer are kept over there, 244 00:11:19,920 --> 00:11:21,640 pigs are in here. Exactly. 245 00:11:21,640 --> 00:11:23,480 They don't even live in this size area, 246 00:11:23,480 --> 00:11:25,160 even where they are now. 247 00:11:25,160 --> 00:11:28,560 OK. So... They'll love it. This'll be heaven. This is great. 248 00:11:28,560 --> 00:11:31,880 Once the piglets have settled in and got used to us, 249 00:11:31,880 --> 00:11:35,280 the plan is to let them roam freely in the woodland. 250 00:11:35,280 --> 00:11:38,640 So many trees that they can eat off with all the chestnuts, 251 00:11:38,640 --> 00:11:41,720 all the acorns. This is going to be amazing. 252 00:11:41,720 --> 00:11:43,440 I'm really excited about this. 253 00:11:52,880 --> 00:11:55,800 With my time taken up helping Stuart in the woods, 254 00:11:55,800 --> 00:11:59,360 over in the paddock, I've asked Anatoly, my gardener, 255 00:11:59,360 --> 00:12:01,120 to mend the fence the deer have broken. 256 00:12:04,120 --> 00:12:06,200 So that's where they're jumping over. 257 00:12:06,200 --> 00:12:08,600 I want to remove this rail 258 00:12:08,600 --> 00:12:14,120 and find good lines of the rail to replace it. 259 00:12:16,680 --> 00:12:19,600 Let's see if we can get away with just the length of this. 260 00:12:21,000 --> 00:12:22,760 Fix it in the middle, I suppose. 261 00:12:34,120 --> 00:12:37,720 Next, he needs to protect my precious pine tree. 262 00:12:37,720 --> 00:12:39,440 Sometimes what they do with their horns, 263 00:12:39,440 --> 00:12:42,640 they come in to the tree and rub against the tree, 264 00:12:42,640 --> 00:12:44,400 I think marking territory. 265 00:12:44,400 --> 00:12:47,320 See, this branch has probably been eaten, 266 00:12:47,320 --> 00:12:49,440 but this is just rubbed against. 267 00:12:50,680 --> 00:12:51,880 It will recover. 268 00:12:51,880 --> 00:12:55,840 So what we can do is just put some protection around it. 269 00:12:57,600 --> 00:13:00,080 So I got one there, one there... 270 00:13:01,400 --> 00:13:04,520 When they know they cannot get to it, they just walk around it. 271 00:13:11,560 --> 00:13:13,280 I think it should do a job. 272 00:13:25,440 --> 00:13:27,360 I hope Anatoly's fence works, 273 00:13:27,360 --> 00:13:30,000 because I love using pine as an ingredient. 274 00:13:31,200 --> 00:13:35,560 In fact, right now, I'm going to infuse some into a bottle of gin. 275 00:13:37,040 --> 00:13:38,560 And as luck would have it... 276 00:13:38,560 --> 00:13:40,640 Oh, look! A glass of ice. 277 00:13:42,040 --> 00:13:44,080 Who would have thought that would be there?! 278 00:13:44,080 --> 00:13:46,200 Esme, don't tell anyone! 279 00:13:52,560 --> 00:13:53,720 Look at that! 280 00:13:54,720 --> 00:13:56,080 Mmm! 281 00:13:57,840 --> 00:13:59,360 Right. It's very simple, really. 282 00:13:59,360 --> 00:14:02,800 Add a few sticks of cinnamon to the gin. 283 00:14:02,800 --> 00:14:04,480 Cinnamon. I love the smell. 284 00:14:04,480 --> 00:14:06,320 And some juniper berries. 285 00:14:06,320 --> 00:14:08,360 When I was a trainee chef, I used to make the sauce 286 00:14:08,360 --> 00:14:10,480 in a very well-known London restaurant, 287 00:14:10,480 --> 00:14:13,760 and I used to have to make this juniper berry sauce 288 00:14:13,760 --> 00:14:16,520 with loads of juniper berry and gin, 289 00:14:16,520 --> 00:14:20,840 and it was a butter sauce served with this lobster dish. 290 00:14:20,840 --> 00:14:23,480 And the reason why I can remember that - 291 00:14:23,480 --> 00:14:25,680 and it was a long time ago, I was 19 years old - 292 00:14:25,680 --> 00:14:28,200 was because I thought the sauce was horrible. 293 00:14:28,200 --> 00:14:30,920 When I see a juniper berry, I think of that restaurant 294 00:14:30,920 --> 00:14:33,560 and I think of that sauce all of the time. 295 00:14:33,560 --> 00:14:36,120 Thankfully, now I can't get enough of them. 296 00:14:37,640 --> 00:14:39,680 Now add a few sprigs of pine needles... 297 00:14:39,680 --> 00:14:40,920 Don't these look great? 298 00:14:42,800 --> 00:14:44,480 ..and some orange peel... 299 00:14:44,480 --> 00:14:47,240 This will pretty much infuse straight away. 300 00:14:47,240 --> 00:14:50,680 Alcohol is a beautiful marinade for any ingredient. 301 00:14:50,680 --> 00:14:53,640 It just draws out the flavour of whatever you put with it. 302 00:14:53,640 --> 00:14:55,320 And finally, add some lemon. 303 00:14:58,360 --> 00:14:59,640 And there it is. 304 00:14:59,640 --> 00:15:01,160 My pine-infused gin. 305 00:15:01,160 --> 00:15:02,240 Cheers. 306 00:15:06,600 --> 00:15:07,720 Very nice. 307 00:15:15,480 --> 00:15:18,480 As a chef, I'm always experimenting with flavours. 308 00:15:18,480 --> 00:15:20,800 But it's not just what you add to ingredients, 309 00:15:20,800 --> 00:15:23,120 it's the way you cook them. 310 00:15:23,120 --> 00:15:25,560 Luckily, the woodland on my smallholding 311 00:15:25,560 --> 00:15:27,920 gives me the chance to try new things. 312 00:15:29,920 --> 00:15:32,520 So with the help of my friend Chris Taylor, 313 00:15:32,520 --> 00:15:35,000 a few bricks and some wood, 314 00:15:35,000 --> 00:15:38,720 I'm going to learn how to barbecue the old-fashioned way - 315 00:15:38,720 --> 00:15:40,080 over an open fire. 316 00:15:41,240 --> 00:15:43,400 At the moment, there's only me that comes down here. 317 00:15:43,400 --> 00:15:46,480 Me hanging out with the pigs in the winter. 318 00:15:46,480 --> 00:15:49,120 We're going to create a natural fire pit, 319 00:15:49,120 --> 00:15:51,120 but first, we need to dig a hole. 320 00:15:51,120 --> 00:15:53,440 There's actually a bit of a natural divot here. 321 00:15:53,440 --> 00:15:56,520 So let's mark it out. Just square edge 322 00:15:56,520 --> 00:15:58,480 and about six inches down. 323 00:15:58,480 --> 00:15:59,640 Square? Yep. 324 00:15:59,640 --> 00:16:01,680 I'll get the bits to get the fire going. 325 00:16:06,760 --> 00:16:08,680 What about depth there? Is that about right? 326 00:16:08,680 --> 00:16:11,080 That's perfect in depth, yeah. What it is, it's deep enough 327 00:16:11,080 --> 00:16:14,720 to allow the coal bed to sit without much wind interference. 328 00:16:14,720 --> 00:16:16,880 And wind is always bad for a fire, 329 00:16:16,880 --> 00:16:19,440 which will make the fire burn unevenly and too quickly. Right. 330 00:16:19,440 --> 00:16:22,000 And then we're just going to build up the bricks on the outside, 331 00:16:22,000 --> 00:16:25,160 not on the inside. So let's get that done. 332 00:16:27,920 --> 00:16:30,440 So now, Marcus, we need to get a fire going. 333 00:16:30,440 --> 00:16:32,560 We need to get that ground cooked off. 334 00:16:32,560 --> 00:16:34,480 Get the ground cooked off? Exactly. 335 00:16:34,480 --> 00:16:36,520 You need to dry it off, remove that moisture, 336 00:16:36,520 --> 00:16:39,200 and then we'll have a lot stronger coal bed. Seriously? Yeah. 337 00:16:41,960 --> 00:16:44,720 So, first thing we need to light our fire 338 00:16:44,720 --> 00:16:48,600 is decent British dry hardwood. 339 00:16:48,600 --> 00:16:51,360 And that is so important, because dry wood will burn, 340 00:16:51,360 --> 00:16:52,640 wet wood will not. Yeah. 341 00:16:52,640 --> 00:16:54,600 What are the rules of making a good fire, then? 342 00:16:54,600 --> 00:16:56,960 You might be building a fire for a bonfire. 343 00:16:56,960 --> 00:16:59,480 Maybe you need something burning fast and bright. 344 00:16:59,480 --> 00:17:01,040 In which case that's a tepee shape. 345 00:17:01,040 --> 00:17:03,560 Why is that good? Because it promotes fast airflow. 346 00:17:03,560 --> 00:17:06,640 But that's not great for cooking. No. Because you get a lot of flame, 347 00:17:06,640 --> 00:17:09,360 and you just need more of an even heat with cooking. Yeah. 348 00:17:09,360 --> 00:17:12,400 So we're actually going to build a lot more of a wider, 349 00:17:12,400 --> 00:17:13,680 slower-burning fire. 350 00:17:18,160 --> 00:17:20,840 We're using wood here. It's good at lighting a fire 351 00:17:20,840 --> 00:17:23,200 when it's very dry, but it's not great for cooking over, 352 00:17:23,200 --> 00:17:25,040 because it flames up. It's not for cooking? 353 00:17:25,040 --> 00:17:27,200 Wood isn't for cooking. Coal's for cooking. 354 00:17:27,200 --> 00:17:29,760 But we can't cook on wood until it's turned into coal, 355 00:17:29,760 --> 00:17:33,000 and one of those pieces left over from when you heat it up is carbon, 356 00:17:33,000 --> 00:17:35,320 and that is our charcoal. Well, that's char. 357 00:17:35,320 --> 00:17:37,000 But the lumps of it are coal. 358 00:17:37,000 --> 00:17:39,160 So it's char...coal. Char...coal. Simple as that. 359 00:17:39,160 --> 00:17:40,280 The charcoal is amazing, 360 00:17:40,280 --> 00:17:44,240 because we don't have any of the impurities that wood has. 361 00:17:44,240 --> 00:17:45,920 See all this smoke going off here? 362 00:17:45,920 --> 00:17:49,040 These are all the impurities that is left inside this wood. 363 00:17:50,680 --> 00:17:52,640 Anyway, this fire's starting to burn down, 364 00:17:52,640 --> 00:17:54,240 but I'm tired of sitting on the floor. 365 00:17:54,240 --> 00:17:56,640 I know you like it, but... I'll go and get... Get some seats. 366 00:18:00,640 --> 00:18:02,360 It's good it came with handles! 367 00:18:05,480 --> 00:18:07,840 It's quite nice, that. I like that. 368 00:18:07,840 --> 00:18:08,880 Yep. 369 00:18:10,200 --> 00:18:12,000 Oi, oi, oi! Get out of it! 370 00:18:13,040 --> 00:18:14,200 Get out of it! 371 00:18:18,240 --> 00:18:21,440 Can't believe I actually found a chair in the woods. There you go. 372 00:18:21,440 --> 00:18:24,160 Feel like I could just sit here and look at the fire. I know. 373 00:18:25,400 --> 00:18:27,040 Get a takeaway instead! 374 00:18:29,600 --> 00:18:32,000 Can't get a takeaway! I'm here to cook. 375 00:18:32,000 --> 00:18:34,560 This has probably got another 20 minutes to cook down. 376 00:18:34,560 --> 00:18:37,200 So we're just going to wait for the wood to break down into coals 377 00:18:37,200 --> 00:18:38,360 and then we are good to go. 378 00:18:38,360 --> 00:18:41,080 I'm going to go and grab some stuff from the kitchen garden 379 00:18:41,080 --> 00:18:43,800 and I'm going to make some lunch. 380 00:18:43,800 --> 00:18:44,960 Perfect. Let's go! 381 00:18:58,840 --> 00:18:59,960 A bit of lettuce. 382 00:19:05,520 --> 00:19:06,680 Good now. 383 00:19:16,000 --> 00:19:18,320 Wow! Now I see what you mean. 384 00:19:18,320 --> 00:19:19,760 Now we're getting the heat. 385 00:19:19,760 --> 00:19:21,800 Wow! See, that's the fire pit. 386 00:19:21,800 --> 00:19:24,200 That is the one thing I've been waiting for. 387 00:19:24,200 --> 00:19:25,840 So another good tip there, Marcus. 388 00:19:25,840 --> 00:19:28,360 You hold your hand over the heat, and if you can hold it there 389 00:19:28,360 --> 00:19:30,760 for about five seconds before it gets too hot, 390 00:19:30,760 --> 00:19:34,480 then that's a really nice heat to cook over. 391 00:19:37,720 --> 00:19:42,560 So with the coal at the optimum temperature, we can get cooking. 392 00:19:42,560 --> 00:19:45,000 I'm going to make pork and chorizo burgers, 393 00:19:45,000 --> 00:19:47,480 starting with chopping an onion. 394 00:19:47,480 --> 00:19:49,920 Right, Chris, onions are ready. So we'll go straight in. 395 00:19:49,920 --> 00:19:51,600 Straight in there. 396 00:19:57,680 --> 00:19:58,760 The salt. 397 00:19:59,840 --> 00:20:02,040 Bit of pepper. Off you go. 398 00:20:03,440 --> 00:20:05,960 Just a gentle sweat. So what's actually going in the burgers, 399 00:20:05,960 --> 00:20:08,040 then, Marcus? Right. What we have... 400 00:20:08,040 --> 00:20:10,760 Minced pork. Yeah. Gone straight into there. 401 00:20:10,760 --> 00:20:13,760 And I've got some chorizo sausage. I'm just going to use half of this. 402 00:20:13,760 --> 00:20:16,240 What's the chorizo going to actually add to the burgers? 403 00:20:16,240 --> 00:20:19,360 It just gives it a whole spicy, smoky flavour. 404 00:20:19,360 --> 00:20:22,400 This is tomato sauce. You're putting tomato sauce into a patty?! 405 00:20:22,400 --> 00:20:24,080 Just a little bit. OK. 406 00:20:25,920 --> 00:20:28,160 I'm also adding in two eggs, 407 00:20:28,160 --> 00:20:31,400 seasoning, a splash of Worcestershire sauce, 408 00:20:31,400 --> 00:20:34,280 coriander, paprika, 409 00:20:34,280 --> 00:20:36,120 and some crushed up old crackers. 410 00:20:37,520 --> 00:20:39,400 Everything in here is nice and moist. 411 00:20:39,400 --> 00:20:41,680 Yeah. And this just helps absorb all the fat. 412 00:20:41,680 --> 00:20:43,240 Got your soft onions. 413 00:20:44,240 --> 00:20:46,280 Once cooled, I can add the onions. 414 00:20:46,280 --> 00:20:50,280 Give it a good mix and then divide into four burgers, 415 00:20:50,280 --> 00:20:52,040 Make sure they're nice and even. 416 00:20:52,040 --> 00:20:54,520 Perfect. I don't want you getting a bigger one than me! 417 00:20:54,520 --> 00:20:57,640 Next, it's important to sear them in a pan. 418 00:20:57,640 --> 00:20:59,960 You don't want that fat dripping down. No. 419 00:20:59,960 --> 00:21:02,320 Because that then creates a flame. That will not help you. 420 00:21:02,320 --> 00:21:04,240 As soon as that fat starts rendering, 421 00:21:04,240 --> 00:21:06,880 dripping onto the coals, combusting, you get that big fire, 422 00:21:06,880 --> 00:21:09,920 that big, huge flaming grill that people see - 423 00:21:09,920 --> 00:21:12,080 that actually doesn't give you a very nice crust. 424 00:21:12,080 --> 00:21:13,640 The radiant heat will do that. 425 00:21:13,640 --> 00:21:15,400 The flame will actually just burn it. 426 00:21:17,280 --> 00:21:18,960 Let's get a bit of oil on there. 427 00:21:18,960 --> 00:21:21,760 I think one of the most important things when you're sealing meat is, 428 00:21:21,760 --> 00:21:24,720 don't shake it. Yeah. Don't move it. Just leave it be. 429 00:21:24,720 --> 00:21:27,720 Even if it just gets a little bit charred, it's absolutely fine. 430 00:21:30,520 --> 00:21:32,080 So let's have a little look at these. 431 00:21:36,040 --> 00:21:37,440 Cor! Perfect. 432 00:21:37,440 --> 00:21:38,880 They look absolutely awesome. 433 00:21:38,880 --> 00:21:41,040 All right, aren't they? Yeah. Look good. 434 00:21:41,040 --> 00:21:42,160 Lovely colour on there. 435 00:21:42,160 --> 00:21:44,920 They're holding together, which is great. 436 00:21:44,920 --> 00:21:46,840 With the burgers cooking nicely, 437 00:21:46,840 --> 00:21:50,720 I've time to make a spicy mayo with pickled gherkins. 438 00:21:50,720 --> 00:21:52,800 I love it with the gherkins in there. 439 00:21:54,040 --> 00:21:57,640 Now I'm adding red chillies and hot chilli sauce. 440 00:21:57,640 --> 00:21:59,960 How hot do you like your sauce? I like it pretty spicy. 441 00:21:59,960 --> 00:22:02,600 From the look in your eyes, it's pretty spicy! 442 00:22:02,600 --> 00:22:06,200 I'm quite a lightweight when it comes to spice, as you well know. 443 00:22:06,200 --> 00:22:08,280 That's good. That's good to go. 444 00:22:08,280 --> 00:22:11,000 Perfect. I don't need any more of that. Wow. 445 00:22:11,000 --> 00:22:13,840 Buns are ready. I'm just going to pick a little bit of this lettuce. 446 00:22:15,760 --> 00:22:18,440 And it wouldn't be a burger without some cheese slices. 447 00:22:23,640 --> 00:22:27,080 Oh, look at that. That is absolutely beautiful. 448 00:22:27,080 --> 00:22:29,640 Now we'll get the cheddar on. How much cheese do you like? 449 00:22:29,640 --> 00:22:32,000 Are you going a double slice or single slice? I'm a double. 450 00:22:32,000 --> 00:22:34,640 Oh, good man. Good man. You look like a double man to me. 451 00:22:34,640 --> 00:22:36,760 I'm probably more of a triple, to be fair, but.... 452 00:22:36,760 --> 00:22:37,960 MARCUS LAUGHS 453 00:22:37,960 --> 00:22:40,960 So, really good tip here. 454 00:22:40,960 --> 00:22:43,400 Now, by the time that cheese melts, we don't want the burgers 455 00:22:43,400 --> 00:22:46,240 to be overcooked. No, no, no. So what we can do, 456 00:22:46,240 --> 00:22:48,840 use our pan or just turn it upside down, 457 00:22:48,840 --> 00:22:50,480 pop it on top... Yeah. And that heat... 458 00:22:50,480 --> 00:22:53,040 And then that heat from underneath will just circulate round, 459 00:22:53,040 --> 00:22:55,000 And we've just turned our grill into an oven. 460 00:22:55,000 --> 00:22:57,280 It's simple when you know how! Yeah. 461 00:22:58,440 --> 00:22:59,880 Almost there. Yeah. 462 00:22:59,880 --> 00:23:01,800 Just give it a few more minutes, 463 00:23:01,800 --> 00:23:04,840 and once the juices are running clear, they're cooked. 464 00:23:04,840 --> 00:23:06,800 Right. Buns... 465 00:23:06,800 --> 00:23:09,640 And with my mayo and some lettuce, 466 00:23:09,640 --> 00:23:12,800 my pork and chorizo burgers are ready to eat. 467 00:23:12,800 --> 00:23:14,840 Crunchy. Yeah. Straight from the garden. 468 00:23:14,840 --> 00:23:16,720 Right. You ready? I'm good. 469 00:23:25,080 --> 00:23:27,120 Now, look at that. Is that not worth waiting for? 470 00:23:27,120 --> 00:23:30,000 Do you know what? You often think when you're making fire barbecues, 471 00:23:30,000 --> 00:23:31,920 is it worth the wait? 472 00:23:31,920 --> 00:23:34,240 But then when you just sit here with the smile on your face 473 00:23:34,240 --> 00:23:35,880 like I've just got, like a Cheshire cat, 474 00:23:35,880 --> 00:23:37,920 that's definitely worth waiting for. That's it. 475 00:23:42,160 --> 00:23:43,320 Delicious. 476 00:23:43,320 --> 00:23:46,960 That burger is so soft and juicy. It's incredible. 477 00:23:46,960 --> 00:23:50,440 You taste the fire, you can taste the smoky cheese in there. 478 00:23:50,440 --> 00:23:52,360 Taste the chilli. 479 00:23:52,360 --> 00:23:54,360 That's strong, isn't it? That's good. 480 00:23:54,360 --> 00:23:56,800 But it's the satisfaction of building that fire as well, 481 00:23:56,800 --> 00:23:59,920 from nothing. Yeah. But now you can sit here and enjoy it. Yeah. 482 00:23:59,920 --> 00:24:02,600 Earlier we walked into a plain bit of woodland, 483 00:24:02,600 --> 00:24:04,400 a bit of leaf on the ground and nothing else. 484 00:24:04,400 --> 00:24:08,280 And now you've got a full outdoor woodland kitchen. That's it. 485 00:24:08,280 --> 00:24:09,640 Now we're rocking. 486 00:24:10,880 --> 00:24:13,520 This has been an amazing experience. 487 00:24:13,520 --> 00:24:17,720 I'm used to a professional kitchen, but barbecuing over an open fire 488 00:24:17,720 --> 00:24:21,200 has definitely taken me out of my comfort zone. 489 00:24:21,200 --> 00:24:23,960 Oh! Hello. 490 00:24:23,960 --> 00:24:25,840 And thankfully, I've had Chris, 491 00:24:25,840 --> 00:24:28,880 a master in the art of cooking over fire, to learn from. 492 00:24:40,760 --> 00:24:41,840 Lead the way, Stu! 493 00:24:43,760 --> 00:24:47,120 It's the big day, and Stuart and I are doing the finishing touches 494 00:24:47,120 --> 00:24:48,800 to my woodland pig compound... 495 00:24:50,560 --> 00:24:54,040 If we could get that to meet up to there... There we go! 496 00:24:54,040 --> 00:24:55,360 That'll do for now. 497 00:24:56,760 --> 00:24:59,960 ..because our ten new piglets are due any minute. 498 00:25:01,280 --> 00:25:03,520 How are you feeling about this? Are you a bit nervous? 499 00:25:03,520 --> 00:25:05,640 I'm very excited, actually, for us. I am, actually! 500 00:25:07,000 --> 00:25:08,680 Here he comes. 501 00:25:08,680 --> 00:25:10,040 Right, you ready for this? 502 00:25:10,040 --> 00:25:11,560 STUART LAUGHS 503 00:25:10,040 --> 00:25:11,560 Are you ready? 504 00:25:11,560 --> 00:25:13,120 I'll tell you in a few days! 505 00:25:18,760 --> 00:25:20,600 After helping to select them, 506 00:25:20,600 --> 00:25:23,920 Flavian has been baby-sitting our latest additions to the farm. 507 00:25:25,800 --> 00:25:27,200 How far down will that go? 508 00:25:28,520 --> 00:25:29,960 OK, that'll do. 509 00:25:33,480 --> 00:25:35,440 Hello! They look great, Flavian. 510 00:25:35,440 --> 00:25:37,480 Believe it or not, guys, 511 00:25:37,480 --> 00:25:38,960 this is Wonderland for you. 512 00:25:38,960 --> 00:25:40,320 Wonderland! 513 00:25:41,480 --> 00:25:44,320 I've seen what these little fellas are like when they're out. 514 00:25:44,320 --> 00:25:46,520 They're young, and that's the difference. 515 00:25:46,520 --> 00:25:48,120 The Mangalitsas, when they arrived, 516 00:25:48,120 --> 00:25:50,880 they were pretty much adults, so they were quite slow. 517 00:25:50,880 --> 00:25:53,560 They just got settled in really easily. 518 00:25:53,560 --> 00:25:55,120 These are characters. 519 00:25:55,120 --> 00:25:57,960 Could have a bit of trouble on our hands, here, Stuart! 520 00:25:57,960 --> 00:25:59,760 This is like ten teenagers! 521 00:26:07,320 --> 00:26:09,720 Lower this... If I go here... 522 00:26:09,720 --> 00:26:10,760 Right. 523 00:26:13,960 --> 00:26:15,160 Here we go. 524 00:26:19,040 --> 00:26:20,400 Steady, guys! 525 00:26:20,400 --> 00:26:23,120 Come on! They're not sure. They're a bit nervous, aren't they? 526 00:26:25,440 --> 00:26:27,720 Flavian, they don't want to leave you! 527 00:26:27,720 --> 00:26:29,920 Hey! There's one. Come on. Lead the way. 528 00:26:31,200 --> 00:26:32,760 Yeah...come on! 529 00:26:34,440 --> 00:26:36,680 Come on, guys. Maybe I'll pull this across here. Yeah. 530 00:26:37,800 --> 00:26:39,040 Let me get in. Oh... 531 00:26:40,440 --> 00:26:42,000 That's four gone. Oh, here they go! 532 00:26:43,280 --> 00:26:44,840 Fantastic. Look at that. 533 00:26:44,840 --> 00:26:46,120 That's a good sign, isn't it? 534 00:26:46,120 --> 00:26:47,920 Yeah, well, they... They're eating. 535 00:26:47,920 --> 00:26:49,840 The rooting around is innate, isn't it? 536 00:26:49,840 --> 00:26:51,200 That's the first thing they do. 537 00:26:51,200 --> 00:26:54,200 Are they just a little bit scared? Yeah. Bit unsure. 538 00:26:55,680 --> 00:26:57,760 Go on. Right. Come on, guys. Come on! 539 00:26:57,760 --> 00:27:00,040 Pspspspsps! Come on. 540 00:27:00,040 --> 00:27:02,520 Shhh-shh-shh-shh. 541 00:27:02,520 --> 00:27:04,240 Tssssss! 542 00:27:04,240 --> 00:27:06,040 Not through the fence! 543 00:27:06,040 --> 00:27:07,400 They won't get through my fence. 544 00:27:07,400 --> 00:27:08,880 No. 545 00:27:07,400 --> 00:27:08,880 STUART LAUGHS 546 00:27:08,880 --> 00:27:12,320 Go on! There he goes! There we go! Here he goes. There we go. 547 00:27:13,920 --> 00:27:15,640 Come on. Come on! 548 00:27:15,640 --> 00:27:16,840 Go on. This way. 549 00:27:16,840 --> 00:27:19,480 Oh, no, no, no, no, no! 550 00:27:19,480 --> 00:27:20,680 Whoa! 551 00:27:20,680 --> 00:27:23,320 And just when we thought we had these cheeky piglets 552 00:27:23,320 --> 00:27:24,920 under control... 553 00:27:24,920 --> 00:27:26,680 Did he get through? Yeah. 554 00:27:26,680 --> 00:27:28,520 ..one's escaped into the woodland. 555 00:27:30,840 --> 00:27:32,360 Oh, look... 556 00:27:32,360 --> 00:27:35,560 There's always one in every litter. Always one troublemaker. 557 00:27:35,560 --> 00:27:38,560 You got him, Flav? I can see him, but I've not got him yet. 558 00:27:40,440 --> 00:27:42,040 Come on, chap! 559 00:27:42,040 --> 00:27:45,360 Have you noticed how Marcus is nowhere to be seen?! 560 00:27:45,360 --> 00:27:47,520 It was never going to be straightforward. 561 00:27:47,520 --> 00:27:51,400 But look at these guys and how happy they are. 562 00:27:51,400 --> 00:27:53,440 I think once we get that little one back, 563 00:27:53,440 --> 00:27:55,520 back over here, we should be OK. 564 00:27:55,520 --> 00:27:57,880 Come on. There we go. 565 00:27:57,880 --> 00:28:00,600 How'd you get him there? We walked him around. 566 00:28:00,600 --> 00:28:03,080 He's already thinking about that hole again! 567 00:28:03,080 --> 00:28:05,480 HE CLAPS 568 00:28:03,080 --> 00:28:05,480 Not for you, mate! 569 00:28:10,480 --> 00:28:12,560 A little bit of dinner? Yeah. 570 00:28:12,560 --> 00:28:15,480 It seems our piglets are too interested in rooting around 571 00:28:15,480 --> 00:28:17,480 to be bothered with feed. 572 00:28:17,480 --> 00:28:20,160 Look at how much they've turned over already. Look. 573 00:28:20,160 --> 00:28:23,040 They've literally been... This won't be green for long! 574 00:28:24,600 --> 00:28:26,920 Well, they seem happy, 575 00:28:26,920 --> 00:28:28,640 and once they've settled in, 576 00:28:28,640 --> 00:28:30,880 I plan to move them into the woods, 577 00:28:30,880 --> 00:28:33,160 where I'm sure they'll make a meal of that too. 578 00:28:35,080 --> 00:28:39,480 Now what we've got here, by putting the pigs into the woodland, 579 00:28:39,480 --> 00:28:43,840 it's just really opened my mind up to what we can do down the line. 580 00:28:43,840 --> 00:28:46,880 I just thought this was a place for sort of Mangalitsa pig. 581 00:28:46,880 --> 00:28:49,520 I didn't think of bringing other varieties into it. 582 00:28:49,520 --> 00:28:51,440 It's opened my mind to a completely different 583 00:28:51,440 --> 00:28:52,960 way of thinking about the woodland. 584 00:28:52,960 --> 00:28:55,960 It's an area that I think I'll be spending a lot of time in. 75572

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