All language subtitles for Marcus.Wareings.Tales.from.a.Kitchen.Garden.S02E15.1080p.WEBRip.x264-CBFM

A year has passed on my
East Sussex smallholding.

I've been spending more time
out of the kitchen

and in the garden.

This helps me get away
from absolutely everything.

I mean, you can't not love this!

Come on!

I've had plenty of successes...

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

and that's a lovely thing.

COWS MOO

..and a few failures too.

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

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

Come on, Stuart,
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!

THEY LAUGH

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

Here we go.

First Wareing potato.

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

..all year round.

You know autumn's
just around the corner

when the sun goes behind the clouds.

Because I know a better
understanding of ingredients...

So much more to learn,
so many new dishes to cook.

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

This place is on fire.

It just gets better
and better and better.

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

As I settle into life on my
East Sussex smallholding,

come rain or shine,
I'm getting stuck in.

Mulching my pine trees is
my first job of the day,

but it looks like the deer
have got here first.

To me, that looks like
it's been eaten away,

because there's a lot
of branches that are broken

down here, been nibbled away,
which is a shame.

One thing I didn't take
into consideration was the deer.

You can see there's
a broken fence there

and that's where
they're jumping through.

But I don't want
to keep them out entirely.

They're hungry.

There's plenty of food
all over the place,

whatever they eat. Let them have it.

It's no different to sharing a plate
of food with family or your friends.

Exactly the same.

Just got to control them.

The deer, though, aren't
the only ones eating my pine trees.

I've been using pine
in my cooking too.

It's brilliant in marinades,
and what I'm thinking of doing

is infusing some of the pine
in some gin,

trying something
a little bit different.

Over in the woodland,

I'm meeting up with
my tenant farmer Stuart

to decide where we're going to put
our latest addition to the farm.

As part of our joint venture

to increase the variety
of animals here,

we're planning on getting
some piglets...

..and one idea is
to home them in the woods.

This where we're thinking?

Down here?
Yeah.

This area here?
Yeah, yeah.

We are quite sheltered here,
because we're in this sort of dip.

I can't imagine a better place
to have a pig.

Do you know what I think
will be really quite cool?

That they're going to be having to
work to get up and down,

you know?
Oh, it's tough terrain, isn't it?

Tough terrain, but they're going to
work and they're going to eat

and can you imagine
how good they'll be?

You know, we're looking for
something that's got real flavour.

Real flavour comes from
working muscles.

Working muscles is about them
working and looking for their food.

And foraging. And foraging.

And that's what pigs are all about.

So to make this secure,
what do we need to do?

Er... Oh, sorry. Well...

What do you need to do? Sorry!
THEY LAUGH

There's actually
a huge amount of work,

because there's loads of trees
that are dying

with ash dieback disease up the top.

So if we're going to put
a fence around it,

we're really going to need to
clear those dead trees. Right.

A pig in this environment
is going to be happy.

Oh, fabulous.
It's a playground of food, it's fun,

there's all sorts of naughtiness
they can get up to.

Pigs are like kids, you know?

We should be good.

Uncertain of what breed
of piglets to get,

Stuart and I have come over
to Hampshire to see Flavian

for some expert advice.

Hey, Flavian. Wow.

You all right? Nice to see you.

Yeah. How are you? Stuart.

It's nice to actually
come and see you for a change

rather than you coming to my place.
Yeah, yeah.

Where are they? I can smell them.

PIGLETS OINKING

Hello!

Look at them.

Tiny, aren't they?

Flavian works on a 500-acre farm
with cattle, sheep and pigs.

But it's the piglets
that we're interested in.

This is great. And I want
to become a pig farmer, these are...

The thing with these little fellows,
they don't stay cute, do they?

Not for long.

THEY LAUGH

How old are they?
These are five weeks old.

They look incredible. Yeah.

And the mischief
comes pretty quickly!

Don't say that!

THEY LAUGH

We've got an area in the woodlands
and it's not flat like this.

It's going to be
a lot of work for them.

Yeah. Will they be OK?
Yeah, they'll be fine.

You'd be surprised
how much digging they'll be doing

once they get out there.

Would the Mangalitsa mix OK
with this type of breed?

Yeah, I think they will mix.

Normally with pigs, you tend
not to mix them because they fight.

But because these are younger,

the Mangalitsas
won't see them as a threat.

Got it. Right. So where are
the ones we're going to?

Just down there.
All right, let's go and find them.

They are pretty cute, though,
aren't they?

Flavian has recommended
we take slightly older piglets

because they'll be easier to handle.

Oh, wow! We'll get these ones here.

Oh, they're a bit bigger,
aren't they? How old are they?

So these are nine weeks old.

What breed are these?
So these are a three-way cross.

Their mother's
a Large White cross Landrace

and their dad's a Berkshire.

So a Berkshire breed
is the traditional breed,

whereas the Large White/Landrace
cross is more commercial.

And why did you do that?

They have big litters and
the pigs grow quite quickly,

but then you're getting the other
positives from the sire,

which is the Berkshire,
you're having a hardier pig,

because traditional pig,
they're fattier, which means

they'll taste better
than a lean bit of pork

that you probably buy from the shop,

and also the Berkshire
look quite cute as well!

This sounds exactly
the breed we need.

All that remains now
is to pick ten piglets.

I'm thinking if we could have
five bigger ones and then

five slightly smaller ones. Yeah.

We don't want them being
all finished at the same time.

No, they won't.

That's quite a big one
at the back there.

Got it.

That one with the pink ears.

That one there.

Piglets selected.

I'm keen to know how much
putting them in my woodland

will change the taste of their meat.

Where here they eat
a cereal-based diet solely,

they will taste different to yours,
because yours will have access to

the woods, and anything,
any acorns they can eat,

and anything else that's out there,

so that meat should taste
probably a little bit better.

What else do we need
to know about them?

Making sure that
they associate you with food.

Even bucket training.

Bucket training. Because if
they do get out, which will happen,

you want to be able
to shake a bucket...

Shake a bucket and
they'll come running over.

So every time you get to feed them,

just make them associate that...
Yeah, shake that noise. Yeah.

So what would you suggest would be
the most popular, easy-to-cook,

nice simple cuts
that we could make?

I would say bacon and sausages.

Because...
As simple as that. Yeah.

To be certain we've made
the right decision,

I want to taste their meat.

And that means doing a mini fry-up.

That looks great.
Looks really good, doesn't it?

Nice and lean, good colour.

Looks really nice.

Right, go on. Turn your cooker on,
lad! I'm hungry!

I can't....
I hate watching other people cook.

I can't help it!

Go on, then.

Step aside!

THEY LAUGH

You can cook a sausage
better than anyone else!

I could eat a sausage
every day, but...

As long as it's got that flavour.

Nice and juicy, which I guess
comes from the fat, does it?

Yeah. The juiciness of the sausage.

What I'm looking for
is just the fat content.

Good flavour, fat content
within the sausage as well.

This is one of the first things
I cooked for my parents. Really?

And I remember going upstairs
and waking my mum and dad.

I'd say, "I cooked your breakfast,"
and it was just a fry-up.

Did it go down well?
It went down really well!

Well, they look good.

The bacon hasn't shrunk
a great deal at all.

I deliberately didn't
cut the fat at the top

to see how it would react,
and it's hardly curled up at all.

And as I did the cooking,
I'm going to have the first taste!

You did nothing.
I'm the expert here.

I'm just waiting!
I'm the expert here.

Wow. What do you reckon?

You've got a really good
pork flavour,

really nice flavour,
and a lovely fat content as well.

They're good, very good.
Tuck in, guys.

I like to think, Stuart,

that your palate is getting
a little bit better, more refined...

What are you saying
about my culinary skills?!

..the more time you spend with me.

You're becoming like fine wine.
You just get better with age

Thank you very much.
Enjoying that?

Not many people have said that
about me, but...

It is. It's delicious.

Back at the farm,
Stuart is wasting no time

fencing off a small nursery area
near the woods

to take the new arrivals.

Hey, Stu!
Ah, hello.

So this is where
we're thinking about the pigs?

Yeah. It's fabulous.

When the pigs arrive,

we can hopefully keep them up
on this top level for a few days

whilst they get to know us.
Because once they're in there,

I think we'll struggle to see them.

You go ahead and I'll feed it.

Come on, Stu, get your back into it!

HE STRAINS WITH EFFORT

I didn't think you were that strong!

I thought farming
was just about animals.

Some pigs and some sheep.

No-one talks about fencing!

No, I'm fine.
You don't need to worry about me.

I fell over... What have you
stopped for? Because I fell over!

Come on!

We've got our new stock netting
this side to keep the cattle out,

and then I've got this dead hedge.

I'm hoping, as well
as keeping the deer out,

it'll also keep the pigs in.

Cows are kept over there,
deer are kept over there,

pigs are in here. Exactly.

They don't even live
in this size area,

even where they are now.

OK. So... They'll love it.
This'll be heaven. This is great.

Once the piglets have settled in
and got used to us,

the plan is to let them roam
freely in the woodland.

So many trees that they can eat off
with all the chestnuts,

all the acorns.
This is going to be amazing.

I'm really excited about this.

With my time taken up
helping Stuart in the woods,

over in the paddock,
I've asked Anatoly, my gardener,

to mend the fence
the deer have broken.

So that's where
they're jumping over.

I want to remove this rail

and find good lines of the rail
to replace it.

Let's see if we can get away with
just the length of this.

Fix it in the middle, I suppose.

Next, he needs to protect
my precious pine tree.

Sometimes what they do
with their horns,

they come in to the tree
and rub against the tree,

I think marking territory.

See, this branch
has probably been eaten,

but this is just rubbed against.

It will recover.

So what we can do is just put
some protection around it.

So I got one there, one there...

When they know they cannot get
to it, they just walk around it.

I think it should do a job.

I hope Anatoly's fence works,

because I love using pine
as an ingredient.

In fact, right now, I'm going to
infuse some into a bottle of gin.

And as luck would have it...

Oh, look! A glass of ice.

Who would have thought
that would be there?!

Esme, don't tell anyone!

Look at that!

Mmm!

Right. It's very simple, really.

Add a few sticks of cinnamon
to the gin.

Cinnamon. I love the smell.

And some juniper berries.

When I was a trainee chef,
I used to make the sauce

in a very well-known
London restaurant,

and I used to have to make
this juniper berry sauce

with loads of juniper berry and gin,

and it was a butter sauce
served with this lobster dish.

And the reason why
I can remember that -

and it was a long time ago,
I was 19 years old -

was because I thought
the sauce was horrible.

When I see a juniper berry,
I think of that restaurant

and I think of that sauce
all of the time.

Thankfully, now I can't get enough
of them.

Now add a few sprigs
of pine needles...

Don't these look great?

..and some orange peel...

This will pretty much
infuse straight away.

Alcohol is a beautiful marinade
for any ingredient.

It just draws out the flavour of
whatever you put with it.

And finally, add some lemon.

And there it is.

My pine-infused gin.

Cheers.

Very nice.

As a chef, I'm always
experimenting with flavours.

But it's not just
what you add to ingredients,

it's the way you cook them.

Luckily, the woodland
on my smallholding

gives me the chance
to try new things.

So with the help of
my friend Chris Taylor,

a few bricks and some wood,

I'm going to learn how to barbecue
the old-fashioned way -

over an open fire.

At the moment, there's only me
that comes down here.

Me hanging out with the pigs
in the winter.

We're going to create
a natural fire pit,

but first, we need to dig a hole.

There's actually a bit of
a natural divot here.

So let's mark it out.
Just square edge

and about six inches down.

Square? Yep.

I'll get the bits
to get the fire going.

What about depth there?
Is that about right?

That's perfect in depth, yeah.
What it is, it's deep enough

to allow the coal bed to sit
without much wind interference.

And wind is always bad for a fire,

which will make the fire burn
unevenly and too quickly. Right.

And then we're just going to
build up the bricks on the outside,

not on the inside.
So let's get that done.

So now, Marcus, we need
to get a fire going.

We need to get
that ground cooked off.

Get the ground cooked off? Exactly.

You need to dry it off,
remove that moisture,

and then we'll have a lot stronger
coal bed. Seriously? Yeah.

So, first thing we need
to light our fire

is decent British dry hardwood.

And that is so important,
because dry wood will burn,

wet wood will not. Yeah.

What are the rules of
making a good fire, then?

You might be building
a fire for a bonfire.

Maybe you need something
burning fast and bright.

In which case that's a tepee shape.

Why is that good?
Because it promotes fast airflow.

But that's not great for cooking.
No. Because you get a lot of flame,

and you just need more of
an even heat with cooking. Yeah.

So we're actually going to build
a lot more of a wider,

slower-burning fire.

We're using wood here.
It's good at lighting a fire

when it's very dry,
but it's not great for cooking over,

because it flames up.
It's not for cooking?

Wood isn't for cooking.
Coal's for cooking.

But we can't cook on wood
until it's turned into coal,

and one of those pieces left over
from when you heat it up is carbon,

and that is our charcoal.
Well, that's char.

But the lumps of it are coal.

So it's char...coal. Char...coal.
Simple as that.

The charcoal is amazing,

because we don't have any of
the impurities that wood has.

See all this smoke going off here?

These are all the impurities
that is left inside this wood.

Anyway, this fire's
starting to burn down,

but I'm tired of
sitting on the floor.

I know you like it, but...
I'll go and get... Get some seats.

It's good it came with handles!

It's quite nice, that. I like that.

Yep.

Oi, oi, oi! Get out of it!

Get out of it!

Can't believe I actually found
a chair in the woods. There you go.

Feel like I could just sit here
and look at the fire. I know.

Get a takeaway instead!

Can't get a takeaway!
I'm here to cook.

This has probably got
another 20 minutes to cook down.

So we're just going to wait for
the wood to break down into coals

and then we are good to go.

I'm going to go and grab some stuff
from the kitchen garden

and I'm going to make some lunch.

Perfect. Let's go!

A bit of lettuce.

Good now.

Wow! Now I see what you mean.

Now we're getting the heat.

Wow! See, that's the fire pit.

That is the one thing
I've been waiting for.

So another good tip there, Marcus.

You hold your hand over the heat,
and if you can hold it there

for about five seconds
before it gets too hot,

then that's a really nice heat
to cook over.

So with the coal at the optimum
temperature, we can get cooking.

I'm going to make
pork and chorizo burgers,

starting with chopping an onion.

Right, Chris, onions are ready.
So we'll go straight in.

Straight in there.

The salt.

Bit of pepper. Off you go.

Just a gentle sweat. So what's
actually going in the burgers,

then, Marcus? Right. What we have...

Minced pork. Yeah.
Gone straight into there.

And I've got some chorizo sausage.
I'm just going to use half of this.

What's the chorizo going to
actually add to the burgers?

It just gives it a whole
spicy, smoky flavour.

This is tomato sauce. You're putting
tomato sauce into a patty?!

Just a little bit. OK.

I'm also adding in two eggs,

seasoning, a splash
of Worcestershire sauce,

coriander, paprika,

and some crushed up old crackers.

Everything in here
is nice and moist.

Yeah. And this just helps
absorb all the fat.

Got your soft onions.

Once cooled, I can add the onions.

Give it a good mix and then
divide into four burgers,

Make sure they're nice and even.

Perfect. I don't want you
getting a bigger one than me!

Next, it's important
to sear them in a pan.

You don't want that fat
dripping down. No.

Because that then creates a flame.
That will not help you.

As soon as that fat
starts rendering,

dripping onto the coals,
combusting, you get that big fire,

that big, huge flaming grill
that people see -

that actually doesn't
give you a very nice crust.

The radiant heat will do that.

The flame will actually
just burn it.

Let's get a bit of oil on there.

I think one of the most important
things when you're sealing meat is,

don't shake it. Yeah.
Don't move it. Just leave it be.

Even if it just gets a little bit
charred, it's absolutely fine.

So let's have a little
look at these.

Cor! Perfect.

They look absolutely awesome.

All right, aren't they?
Yeah. Look good.

Lovely colour on there.

They're holding together,
which is great.

With the burgers cooking nicely,

I've time to make a spicy mayo
with pickled gherkins.

I love it with
the gherkins in there.

Now I'm adding red chillies
and hot chilli sauce.

How hot do you like your sauce?
I like it pretty spicy.

From the look in your eyes,
it's pretty spicy!

I'm quite a lightweight when it
comes to spice, as you well know.

That's good. That's good to go.

Perfect. I don't need
any more of that. Wow.

Buns are ready. I'm just going to
pick a little bit of this lettuce.

And it wouldn't be a burger
without some cheese slices.

Oh, look at that.
That is absolutely beautiful.

Now we'll get the cheddar on.
How much cheese do you like?

Are you going a double slice
or single slice? I'm a double.

Oh, good man. Good man.
You look like a double man to me.

I'm probably more of a triple,
to be fair, but....

MARCUS LAUGHS

So, really good tip here.

Now, by the time that cheese melts,
we don't want the burgers

to be overcooked. No, no, no.
So what we can do,

use our pan or just
turn it upside down,

pop it on top...
Yeah. And that heat...

And then that heat from underneath
will just circulate round,

And we've just turned
our grill into an oven.

It's simple when you know how! Yeah.

Almost there. Yeah.

Just give it a few more minutes,

and once the juices are
running clear, they're cooked.

Right. Buns...

And with my mayo
and some lettuce,

my pork and chorizo burgers
are ready to eat.

Crunchy. Yeah.
Straight from the garden.

Right. You ready? I'm good.

Now, look at that.
Is that not worth waiting for?

Do you know what? You often think
when you're making fire barbecues,

is it worth the wait?

But then when you just sit here
with the smile on your face

like I've just got,
like a Cheshire cat,

that's definitely worth
waiting for. That's it.

Delicious.

That burger is so soft and juicy.
It's incredible.

You taste the fire, you can taste
the smoky cheese in there.

Taste the chilli.

That's strong, isn't it?
That's good.

But it's the satisfaction of
building that fire as well,

from nothing. Yeah. But now you can
sit here and enjoy it. Yeah.

Earlier we walked into
a plain bit of woodland,

a bit of leaf on the ground
and nothing else.

And now you've got a full outdoor
woodland kitchen. That's it.

Now we're rocking.

This has been an amazing experience.

I'm used to a professional kitchen,
but barbecuing over an open fire

has definitely taken me
out of my comfort zone.

Oh! Hello.

And thankfully, I've had Chris,

a master in the art of
cooking over fire, to learn from.

Lead the way, Stu!

It's the big day, and Stuart and I
are doing the finishing touches

to my woodland pig compound...

If we could get that to meet up
to there... There we go!

That'll do for now.

..because our ten new piglets
are due any minute.

How are you feeling about this?
Are you a bit nervous?

I'm very excited, actually, for us.
I am, actually!

Here he comes.

Right, you ready for this?

STUART LAUGHS

Are you ready?

I'll tell you in a few days!

After helping to select them,

Flavian has been baby-sitting
our latest additions to the farm.

How far down will that go?

OK, that'll do.

Hello! They look great, Flavian.

Believe it or not, guys,

this is Wonderland for you.

Wonderland!

I've seen what these little fellas
are like when they're out.

They're young,
and that's the difference.

The Mangalitsas, when they arrived,

they were pretty much adults,
so they were quite slow.

They just got settled in
really easily.

These are characters.

Could have a bit of trouble
on our hands, here, Stuart!

This is like ten teenagers!

Lower this...
If I go here...

Right.

Here we go.

Steady, guys!

Come on! They're not sure.
They're a bit nervous, aren't they?

Flavian, they don't want
to leave you!

Hey! There's one.
Come on. Lead the way.

Yeah...come on!

Come on, guys. Maybe I'll pull this
across here. Yeah.

Let me get in. Oh...

That's four gone. Oh, here they go!

Fantastic. Look at that.

That's a good sign, isn't it?

Yeah, well, they...
They're eating.

The rooting around
is innate, isn't it?

That's the first thing they do.

Are they just a little bit scared?
Yeah. Bit unsure.

Go on. Right. Come on, guys.
Come on!

Pspspspsps! Come on.

Shhh-shh-shh-shh.

Tssssss!

Not through the fence!

They won't get through my fence.

No.

STUART LAUGHS

Go on! There he goes! There we go!
Here he goes. There we go.

Come on. Come on!

Go on. This way.

Oh, no, no, no, no, no!

Whoa!

And just when we thought
we had these cheeky piglets

under control...

Did he get through? Yeah.

..one's escaped into the woodland.

Oh, look...

There's always one in every litter.
Always one troublemaker.

You got him, Flav? I can see him,
but I've not got him yet.

Come on, chap!

Have you noticed how Marcus
is nowhere to be seen?!

It was never going to be
straightforward.

But look at these guys
and how happy they are.

I think once we get
that little one back,

back over here, we should be OK.

Come on. There we go.

How'd you get him there?
We walked him around.

He's already thinking about
that hole again!

HE CLAPS

Not for you, mate!

A little bit of dinner? Yeah.

It seems our piglets are
too interested in rooting around

to be bothered with feed.

Look at how much
they've turned over already. Look.

They've literally been...
This won't be green for long!

Well, they seem happy,

and once they've settled in,

I plan to move them into the woods,

where I'm sure
they'll make a meal of that too.

Now what we've got here, by putting
the pigs into the woodland,

it's just really opened my mind up
to what we can do down the line.

I just thought this was a place
for sort of Mangalitsa pig.

I didn't think of bringing
other varieties into it.

It's opened my mind to
a completely different

way of thinking about the woodland.

It's an area that I think
I'll be spending a lot of time in.