Would you like to inspect the original subtitles? 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
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.