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These are the user uploaded subtitles that are being translated: 1 00:00:02,000 --> 00:00:04,160 A year has passed on my East Sussex smallholding. 2 00:00:04,160 --> 00:00:08,880 I've been spending more time out of the kitchen and in the garden. 3 00:00:08,880 --> 00:00:12,560 This helps me get away from absolutely everything. 4 00:00:12,560 --> 00:00:14,200 I mean, you can't not love this. 5 00:00:14,200 --> 00:00:15,400 Come on. 6 00:00:15,400 --> 00:00:17,400 I've had plenty of successes... 7 00:00:17,400 --> 00:00:20,520 I've got a glut of ingredients that I'm going to be sharing. 8 00:00:20,520 --> 00:00:22,880 And that's a lovely thing. 9 00:00:22,880 --> 00:00:24,640 ..and a few failures, too. 10 00:00:24,640 --> 00:00:27,760 I've just been to feed the pigs, and they're not there. 11 00:00:27,760 --> 00:00:30,760 But with the help of my friends and neighbours... 12 00:00:30,760 --> 00:00:32,720 Get your back into it! 13 00:00:32,720 --> 00:00:34,600 I thought farming was just about animals, 14 00:00:34,600 --> 00:00:36,400 no-one talks about fencing. 15 00:00:36,400 --> 00:00:38,720 ..I'm going to bring in more produce... 16 00:00:38,720 --> 00:00:42,040 I'm going to see if I can get some wheat in the ground. 17 00:00:42,040 --> 00:00:43,640 ..more livestock... 18 00:00:43,640 --> 00:00:47,360 I've never seen so much poo in a field in all my life. 19 00:00:47,360 --> 00:00:50,120 ..and use every inch of my land and garden... 20 00:00:50,120 --> 00:00:53,040 Here we go. First Wareing potato. 21 00:00:53,040 --> 00:00:55,120 It's hard work, but it's worth it. 22 00:00:55,120 --> 00:00:56,800 ..all year round. 23 00:00:56,800 --> 00:00:58,680 You know autumn is just around the corner 24 00:00:58,680 --> 00:01:00,880 when the sun goes behind the clouds. 25 00:01:00,880 --> 00:01:04,360 Because I know a better understanding of ingredients... 26 00:01:04,360 --> 00:01:07,320 So much more to learn, so many new dishes to cook. 27 00:01:07,320 --> 00:01:09,960 ..will lead to some incredible new recipes... 28 00:01:09,960 --> 00:01:11,080 This place is on fire. 29 00:01:11,080 --> 00:01:14,440 It just gets better and better and better. 30 00:01:14,440 --> 00:01:17,920 ..as I discover the secrets of a kitchen garden. 31 00:01:25,280 --> 00:01:28,840 A summer in the kitchen garden slowly creeps into autumn. 32 00:01:28,840 --> 00:01:32,360 There's still fruits, veg and salad in abundance. 33 00:01:34,480 --> 00:01:37,920 And although, as a chef, timing is everything, 34 00:01:37,920 --> 00:01:40,480 when it comes to harvesting what I've grown, 35 00:01:40,480 --> 00:01:43,640 I'm learning that Mother Nature is much harder to predict 36 00:01:43,640 --> 00:01:46,360 than anything in a professional kitchen. 37 00:01:47,400 --> 00:01:49,520 I only had one cauliflower 38 00:01:49,520 --> 00:01:51,400 and it was looking great 39 00:01:51,400 --> 00:01:53,760 about six, seven days ago. 40 00:01:53,760 --> 00:01:56,000 And we've had sun, we've had lots of rain. 41 00:01:56,000 --> 00:01:58,080 And it's just seemed to have turned into something 42 00:01:58,080 --> 00:02:00,040 that doesn't represent a cauliflower any more. 43 00:02:00,040 --> 00:02:02,040 It's almost sort of gone to seed. 44 00:02:02,040 --> 00:02:04,560 It's sort of a shame. I was looking forward to this. 45 00:02:04,560 --> 00:02:05,880 I even put a cage over it, 46 00:02:05,880 --> 00:02:07,360 but I should have picked it earlier 47 00:02:07,360 --> 00:02:09,280 rather than waiting for it to get bigger 48 00:02:09,280 --> 00:02:11,520 cos that looked sensational seven days ago. 49 00:02:11,520 --> 00:02:14,520 Now it's bolted and it just looks a right mess. 50 00:02:14,520 --> 00:02:16,880 Ah! Need to try again next year. 51 00:02:16,880 --> 00:02:19,600 There's a few things that have beaten me in this kitchen garden. 52 00:02:19,600 --> 00:02:25,120 Celeriac, celery, cauliflower, broccoli. 53 00:02:25,120 --> 00:02:27,720 The things that are so familiar, so common, 54 00:02:27,720 --> 00:02:29,800 I just... I'm just not getting right. 55 00:02:29,800 --> 00:02:35,520 And I need to revisit the planning of them for next year. 56 00:02:35,520 --> 00:02:39,040 What I'm learning is that there's no substitute for experience. 57 00:02:41,240 --> 00:02:45,200 And each area of the smallholding has the potential to teach me 58 00:02:45,200 --> 00:02:47,080 some valuable new lessons. 59 00:02:49,440 --> 00:02:50,720 On the edge of the farm, 60 00:02:50,720 --> 00:02:53,160 I've got some very neglected hedgerows 61 00:02:53,160 --> 00:02:57,200 that, even with my limited knowledge, clearly need some TLC. 62 00:02:58,880 --> 00:03:00,320 There's a broken wood here. 63 00:03:00,320 --> 00:03:04,840 Got some really big overgrown branches coming in. 64 00:03:04,840 --> 00:03:07,600 I just think, though, there's too much top heavy here, 65 00:03:07,600 --> 00:03:08,680 not enough down below. 66 00:03:08,680 --> 00:03:10,080 It just looks really thin. 67 00:03:11,920 --> 00:03:14,640 Some areas appear to be dead or dying. 68 00:03:16,120 --> 00:03:18,560 You see, it's just rotten. 69 00:03:18,560 --> 00:03:21,320 Good for wildlife, good for the insects, 70 00:03:21,320 --> 00:03:23,360 but not good for the hedgerow. 71 00:03:24,440 --> 00:03:27,680 Other parts are badly overgrown. 72 00:03:27,680 --> 00:03:29,480 I don't know whether that's right or wrong. 73 00:03:29,480 --> 00:03:33,080 What I do know is that there's a lot of undergrowth in here, 74 00:03:33,080 --> 00:03:37,360 and there's a lot of place for the wildlife to hide and to be safe. 75 00:03:37,360 --> 00:03:40,400 You know, birds will be in there, all the rabbits will be inside. 76 00:03:40,400 --> 00:03:42,200 And in the summer and the spring, 77 00:03:42,200 --> 00:03:44,680 this is full of berries, full of food. 78 00:03:44,680 --> 00:03:48,120 And so there's an element of it that I know is correct, 79 00:03:48,120 --> 00:03:50,240 but I don't really understand the bigger picture, 80 00:03:50,240 --> 00:03:51,360 to be honest with you. 81 00:03:53,120 --> 00:03:55,360 This hedgerow, without doubt, needs some work. 82 00:03:55,360 --> 00:03:56,640 It needs cutting back. 83 00:03:56,640 --> 00:03:58,320 And I think we've got to look at the gaps 84 00:03:58,320 --> 00:03:59,800 and potentially fill them in. 85 00:03:59,800 --> 00:04:02,600 But I do... I do need some help. 86 00:04:02,600 --> 00:04:05,720 I need to understand them more. 87 00:04:05,720 --> 00:04:08,600 I actually really want to know what hedgerows are all about 88 00:04:08,600 --> 00:04:10,720 because nothing's been done with these. 89 00:04:10,720 --> 00:04:12,400 Well, definitely, since I've been here, 90 00:04:12,400 --> 00:04:14,920 and it's sort of dying back. 91 00:04:14,920 --> 00:04:16,480 So I've got to... 92 00:04:16,480 --> 00:04:19,960 I've got to save it and then add back into it 93 00:04:19,960 --> 00:04:22,240 to make it sort of... 94 00:04:22,240 --> 00:04:23,840 ..or make it do its job, really, 95 00:04:23,840 --> 00:04:27,520 because it's not really doing a great job at the moment. 96 00:04:27,520 --> 00:04:32,000 To discover how to restore my hedgerows to their former glory... 97 00:04:33,560 --> 00:04:37,800 ..I'm travelling to Norbury Park to meet Paul Matthews, 98 00:04:37,800 --> 00:04:41,080 an expert in the ancient art of hedge laying. 99 00:04:44,520 --> 00:04:46,120 Morning. Ah-ha, hi, Marcus. 100 00:04:46,120 --> 00:04:47,960 Morning. Morning, Paul. Nice to meet you. 101 00:04:47,960 --> 00:04:49,800 Finally found you. Finally, yeah! 102 00:04:49,800 --> 00:04:51,160 This is quite a place. 103 00:04:51,160 --> 00:04:53,560 It's a bit of a mission to find it. It is. 104 00:04:53,560 --> 00:04:55,920 So I want to understand the importance of the hedgerows 105 00:04:55,920 --> 00:04:57,480 and why we've got to cut them back. 106 00:04:57,480 --> 00:05:00,520 What are you actually doing? It's a very old craft. Right. 107 00:05:00,520 --> 00:05:03,360 You cut through the stems, you lay them over, 108 00:05:03,360 --> 00:05:06,000 and what you're creating is better density in the hedgerow. 109 00:05:06,000 --> 00:05:08,520 Right. And then we stake it in the centre, 110 00:05:08,520 --> 00:05:11,440 and then the binding goes along the top and that holds the hedge down. 111 00:05:11,440 --> 00:05:14,560 So it is still a living thing. It's not dead wood that's been... 112 00:05:14,560 --> 00:05:16,160 No, as long as they're attached, 113 00:05:16,160 --> 00:05:19,080 you are shocking the plant into growing from the root stock again, 114 00:05:19,080 --> 00:05:21,120 when you cut and split them like that. 115 00:05:21,120 --> 00:05:25,720 They're already a good habitat for mammals, nesting birds. 116 00:05:25,720 --> 00:05:28,480 What you're creating when you lay a hedge, though, 117 00:05:28,480 --> 00:05:30,440 is an even better habitat for them. 118 00:05:30,440 --> 00:05:32,440 OK. Where to now? 119 00:05:32,440 --> 00:05:35,040 We're going about 50, 60 metres down there. 120 00:05:35,040 --> 00:05:39,000 I have a cleaving break there and, if you're not sure what that is, 121 00:05:39,000 --> 00:05:41,200 you're just about to walk past one. 122 00:05:41,200 --> 00:05:44,560 The cleaving break is where the stakes are made. 123 00:05:44,560 --> 00:05:47,160 And we're greeted with some pretty 124 00:05:47,160 --> 00:05:50,280 brutal and medieval-looking equipment. 125 00:05:50,280 --> 00:05:52,680 They look pretty menacing tools. 126 00:05:52,680 --> 00:05:54,880 They can be if you're a piece of wood. 127 00:05:54,880 --> 00:05:56,400 Yes. 128 00:05:56,400 --> 00:05:58,280 What's the first process for hedge laying? 129 00:05:58,280 --> 00:06:00,240 So, we need stakes. 130 00:06:04,560 --> 00:06:06,280 What skill! 131 00:06:06,280 --> 00:06:08,400 Left side. 132 00:06:08,400 --> 00:06:09,600 Right side. 133 00:06:09,600 --> 00:06:12,480 And it's not, physically, a lot of effort at all. 134 00:06:12,480 --> 00:06:13,600 So, there you go. 135 00:06:13,600 --> 00:06:15,720 See if you can go from there. 136 00:06:17,680 --> 00:06:19,840 Bit more tension with your free hand. 137 00:06:19,840 --> 00:06:22,000 It's the repetition thing. 138 00:06:22,000 --> 00:06:25,280 You know, you move it, you look at it, you move it, you look at it. 139 00:06:25,280 --> 00:06:28,560 And then it becomes second nature in the end. 140 00:06:28,560 --> 00:06:31,760 There we go, and then just pop it out and...it'll go. 141 00:06:31,760 --> 00:06:33,720 And so that is exactly what you're looking for? 142 00:06:33,720 --> 00:06:36,040 That is exactly what we're looking for. 143 00:06:36,040 --> 00:06:38,640 And you've got two now instead of one. 144 00:06:41,200 --> 00:06:45,760 Each stake also needs a spike to help drive it into the ground. 145 00:06:47,720 --> 00:06:49,520 You make that look so easy. 146 00:06:51,480 --> 00:06:54,720 So, armed with a bunch of handmade stakes, 147 00:06:54,720 --> 00:06:58,400 we set off through the woodland to find and finish a hedge 148 00:06:58,400 --> 00:07:00,240 that Paul is currently working on. 149 00:07:06,200 --> 00:07:08,720 Hedge laying rejuvenates existing hedgerows 150 00:07:08,720 --> 00:07:13,320 by encouraging them to put on new growth. 151 00:07:13,320 --> 00:07:16,720 And Paul's invited me to help him fill in this gap. 152 00:07:17,760 --> 00:07:18,960 Drop these here. 153 00:07:18,960 --> 00:07:20,000 Drop them there. 154 00:07:23,920 --> 00:07:26,480 First, safety gloves. 155 00:07:26,480 --> 00:07:28,600 OK. You'll probably need a bill hook 156 00:07:28,600 --> 00:07:31,160 because I want you to go with that first. 157 00:07:31,160 --> 00:07:35,400 But before I get hands on, Paul's going to show me how it's done. 158 00:07:35,400 --> 00:07:37,360 So I'll do this little one. 159 00:07:42,120 --> 00:07:44,920 The heel there, which you need to cut off, 160 00:07:44,920 --> 00:07:48,120 I normally use a bill hook, so I hit it like that. 161 00:07:49,720 --> 00:07:51,520 Why have you left that little Nottle there? 162 00:07:51,520 --> 00:07:53,800 That...that... The heel? 163 00:07:53,800 --> 00:07:55,600 Yeah. What I've done there by cutting that, 164 00:07:55,600 --> 00:07:57,440 I've shocked the plant into thinking, 165 00:07:57,440 --> 00:07:59,160 "What the hell's going on here? 166 00:07:59,160 --> 00:08:02,440 "So I better start doing some regeneration." 167 00:08:02,440 --> 00:08:04,600 Hazel goes absolutely crazy when you lay it. 168 00:08:04,600 --> 00:08:07,120 You can expect probably six to eight feet of growth... 169 00:08:07,120 --> 00:08:10,200 Really? ..the following spring, summer. Oh, wow. 170 00:08:10,200 --> 00:08:13,360 And that is enough to reach across this gap. 171 00:08:14,680 --> 00:08:16,360 And then we're good, really. 172 00:08:18,440 --> 00:08:19,680 There you go. 173 00:08:19,680 --> 00:08:21,560 It might not look much at the moment, 174 00:08:21,560 --> 00:08:23,840 but this is the start of our new hedgerow. 175 00:08:23,840 --> 00:08:26,320 And I can't wait to have a go. 176 00:08:26,320 --> 00:08:30,920 Let's do this one. It'll give you a chance to have a go at the cutting. 177 00:08:30,920 --> 00:08:32,440 That's it. That way. 178 00:08:33,640 --> 00:08:35,960 I think that's not far away now, is it? 179 00:08:35,960 --> 00:08:37,000 There you go. 180 00:08:38,920 --> 00:08:41,440 I'm tempted to almost just... Cos that'll snap it, won't it? 181 00:08:41,440 --> 00:08:42,560 Yes. Yeah, it will. 182 00:08:42,560 --> 00:08:46,000 So just sit the axe in the base of the cut and then lever it, 183 00:08:46,000 --> 00:08:49,560 push the handle towards me, and it should open the cut up. 184 00:08:49,560 --> 00:08:53,000 If I hold that, and it helps it run down. 185 00:08:54,440 --> 00:08:56,040 There you go. I see. 186 00:08:57,320 --> 00:08:59,360 Make sure they sit where we want them. 187 00:08:59,360 --> 00:09:00,920 Which is there, like that. 188 00:09:03,280 --> 00:09:05,960 The simple context of cutting a tree and lying it down 189 00:09:05,960 --> 00:09:07,320 sounds incredibly simple, 190 00:09:07,320 --> 00:09:09,240 but there is a huge amount of complexity 191 00:09:09,240 --> 00:09:10,960 and understanding that goes with that. 192 00:09:10,960 --> 00:09:13,680 You can't just hack away at a tree. 193 00:09:15,520 --> 00:09:20,320 When I work with master craftsmen, such as Paul, laying a hedge down, 194 00:09:20,320 --> 00:09:22,640 there's a step by step process that you've got to follow. 195 00:09:22,640 --> 00:09:25,800 And I think every single step has a meaning and has a reason, 196 00:09:25,800 --> 00:09:27,760 and there's an understanding that goes with it. 197 00:09:27,760 --> 00:09:30,880 And it's like any craft, any skill, you can't cut a corner. 198 00:09:30,880 --> 00:09:34,240 You've got to do it right. You've got to do it the right way. 199 00:09:34,240 --> 00:09:37,000 Paul touches up my efforts. 200 00:09:37,000 --> 00:09:38,920 And with the hazel all in position, 201 00:09:38,920 --> 00:09:41,880 we can start to place the stakes we made earlier. 202 00:09:47,080 --> 00:09:48,360 Now just give it a tap in. 203 00:09:51,880 --> 00:09:53,200 Yeah, that's fine. 204 00:09:59,080 --> 00:10:01,840 Once the stakes are firmly driven into the ground, 205 00:10:01,840 --> 00:10:06,600 we can start the final stage, which is known as binding. 206 00:10:06,600 --> 00:10:09,440 This involves weaving hazel around the top of the stakes 207 00:10:09,440 --> 00:10:11,280 to keep everything in place. 208 00:10:12,560 --> 00:10:15,240 The first one goes behind the stake. 209 00:10:15,240 --> 00:10:18,400 Then you weave it all the way along, in and out. 210 00:10:18,400 --> 00:10:21,480 So that one goes the opposite way on top of it. 211 00:10:21,480 --> 00:10:22,600 Yeah, that's the one. 212 00:10:25,440 --> 00:10:27,640 You feel the tension coming into it straight away. 213 00:10:27,640 --> 00:10:29,680 You can with the hazel. It's just so elastic. 214 00:10:30,600 --> 00:10:33,800 There's nothing better, put it that way. 215 00:10:33,800 --> 00:10:36,000 And then the third one is the same as the first one. 216 00:10:36,000 --> 00:10:37,040 So... 217 00:10:39,200 --> 00:10:41,160 Let's get out of the way. 218 00:10:43,240 --> 00:10:45,080 Cool. All right, that's good. 219 00:10:45,080 --> 00:10:49,840 Again, so you're going to the next stake, under those top two again. 220 00:10:50,880 --> 00:10:52,480 Then all the way along. 221 00:10:55,080 --> 00:10:57,840 It's pretty good, I have to say, the stake line. 222 00:10:57,840 --> 00:10:59,440 What's the final stage of this? 223 00:10:59,440 --> 00:11:01,320 You knock the bindings down. 224 00:11:01,320 --> 00:11:04,560 Firstly, you compress them to make it even tighter. 225 00:11:04,560 --> 00:11:06,200 And do you push these further down? 226 00:11:06,200 --> 00:11:07,560 You drive them in even further, 227 00:11:07,560 --> 00:11:10,640 then you cut the tops of the stakes off. 228 00:11:10,640 --> 00:11:14,160 I've learnt a lot on my journey through coming into the countryside 229 00:11:14,160 --> 00:11:16,480 and working with people, farm and growers. 230 00:11:16,480 --> 00:11:19,800 But just to come and do this, Paul, you know, a real master craftsman 231 00:11:19,800 --> 00:11:23,400 doing something that is practically ancient, 232 00:11:23,400 --> 00:11:24,560 it's brilliant. 233 00:11:24,560 --> 00:11:26,520 I've learnt a lot today, and I actually think 234 00:11:26,520 --> 00:11:28,040 I really want to have a go at this. 235 00:11:28,040 --> 00:11:31,160 I might just have just a go at doing an area 236 00:11:31,160 --> 00:11:34,120 and just try the skill at hand. 237 00:11:34,120 --> 00:11:36,480 Well, I suppose we'd better crack on. 238 00:11:36,480 --> 00:11:38,240 There's still a fair bit to go, so. 239 00:11:38,240 --> 00:11:40,280 Yeah, we've got to do that before it gets dark. 240 00:11:40,280 --> 00:11:41,440 Right. 241 00:11:41,440 --> 00:11:42,800 Next bit. 242 00:11:42,800 --> 00:11:43,840 Next bind on. 243 00:11:52,400 --> 00:11:56,280 As well as my chickens, cows and pigs... 244 00:11:56,280 --> 00:11:59,440 ..I also have three sheep. 245 00:11:59,440 --> 00:12:00,760 Stand. 246 00:12:02,000 --> 00:12:04,000 And at this time of year, 247 00:12:04,000 --> 00:12:07,680 they get their annual haircut from my neighbour, farmer Stuart. 248 00:12:15,880 --> 00:12:19,080 And despite how confidently he handles these animals, 249 00:12:19,080 --> 00:12:21,320 Stuart wasn't always a farmer. 250 00:12:22,560 --> 00:12:25,040 I started off as a commuter, as an engineer. 251 00:12:25,040 --> 00:12:28,360 You see all the sheep and cattle outside the windows 252 00:12:28,360 --> 00:12:31,280 on your train trips up to London. 253 00:12:31,280 --> 00:12:33,800 I ended up getting interested to the point 254 00:12:33,800 --> 00:12:38,720 where I bought four sheep of my own and did a shearing course, 255 00:12:38,720 --> 00:12:40,120 learnt to shear. 256 00:12:42,040 --> 00:12:45,200 I learnt to shear because I presumed that all farmers shear 257 00:12:45,200 --> 00:12:48,160 and shorn their own sheep. 258 00:12:48,160 --> 00:12:53,440 It's one of the hardest skills that I think is to master. 259 00:12:53,440 --> 00:12:56,240 I mean, it's so difficult to manipulate 260 00:12:56,240 --> 00:12:58,000 the animal into position. 261 00:12:58,000 --> 00:13:01,600 But a lot of people, most farmers get contractors in to come 262 00:13:01,600 --> 00:13:05,720 and shear sheep, just because it's such a skilled job. 263 00:13:05,720 --> 00:13:09,320 And the things I've picked up from them is just consistency. 264 00:13:09,320 --> 00:13:14,360 Not trying to speed off, you know, just a nice even pace. 265 00:13:14,360 --> 00:13:18,040 It's a very strange, addictive occupation, 266 00:13:18,040 --> 00:13:19,280 shearing sheep. 267 00:13:22,840 --> 00:13:24,480 There we have it. 268 00:13:24,480 --> 00:13:26,800 This is a fleece from one sheep. 269 00:13:28,000 --> 00:13:30,520 About three kilos of a hill sheep. 270 00:13:31,880 --> 00:13:36,880 Probably worth 10p a kilo, maybe 30p. 271 00:13:36,880 --> 00:13:39,480 Not a lot for three minutes' work. 272 00:13:44,000 --> 00:13:46,640 Although I'm always keen to learn new skills, 273 00:13:46,640 --> 00:13:50,120 I'm happy to leave the sheep shearing to Stuart. 274 00:13:52,200 --> 00:13:54,920 For now, I'm staying in my comfort zone. 275 00:13:54,920 --> 00:13:58,000 I'm pickling some carrots with my favourite garden herbs. 276 00:14:06,080 --> 00:14:09,680 So I'm going to take one of these jars down to the community fridge 277 00:14:09,680 --> 00:14:11,640 because, whenever I've been before, 278 00:14:11,640 --> 00:14:14,280 they've always got all sorts of different veg, 279 00:14:14,280 --> 00:14:16,960 but I've never seen anything like pickled carrots there before. 280 00:14:16,960 --> 00:14:20,440 So I thought, I'll do something a little bit different. 281 00:14:20,440 --> 00:14:23,920 What I'm doing here is just scraping off just a little bit of the soil. 282 00:14:23,920 --> 00:14:27,040 Oh, hello, Es. Come on, you. Come on. 283 00:14:27,040 --> 00:14:30,160 Now, this happens to be one of your favourites. 284 00:14:30,160 --> 00:14:33,480 Yeah. I spend all day wondering where this dog is. 285 00:14:33,480 --> 00:14:36,080 And then, when there's a bit of food around, 286 00:14:36,080 --> 00:14:37,600 look who arrives. 287 00:14:37,600 --> 00:14:38,640 Show your hands. 288 00:14:40,240 --> 00:14:41,280 You want this? 289 00:14:42,600 --> 00:14:43,640 Off you go. 290 00:14:46,520 --> 00:14:48,200 Never refuses a carrot. 291 00:14:52,640 --> 00:14:57,640 I'm adding two parts of vinegar into one part water. 292 00:14:57,640 --> 00:14:58,680 Along with cumin... 293 00:15:01,080 --> 00:15:03,680 ..salt and sugar. 294 00:15:04,680 --> 00:15:07,520 So what we're going to do is just bring that up to the boil 295 00:15:07,520 --> 00:15:09,360 so that you dissolve the sugar, 296 00:15:09,360 --> 00:15:12,200 you dissolve in the salt and you're infusing the cumin. 297 00:15:12,200 --> 00:15:14,320 So you're getting the best flavour out of it there. 298 00:15:14,320 --> 00:15:17,080 And so we're going to open these jars. 299 00:15:19,120 --> 00:15:21,280 Just get your carrots in there and just pack them in, 300 00:15:21,280 --> 00:15:23,040 but don't put them all in in one go 301 00:15:23,040 --> 00:15:26,280 cos you want to add little bits of the ingredients, 302 00:15:26,280 --> 00:15:28,720 like your rosemary, in between. 303 00:15:29,880 --> 00:15:31,760 Push that through in between. 304 00:15:33,640 --> 00:15:35,520 Just cutting that in half. 305 00:15:35,520 --> 00:15:36,640 Now, it's up to you, 306 00:15:36,640 --> 00:15:40,320 you can leave the seeds in or you can take them out. 307 00:15:40,320 --> 00:15:43,800 I'm going to take a few of them out. I don't want it too hot. 308 00:15:43,800 --> 00:15:45,200 Quite like the chilli element 309 00:15:45,200 --> 00:15:47,040 because it's sort of that hidden surprise. 310 00:15:47,040 --> 00:15:49,040 You're not going to expect it. 311 00:15:49,040 --> 00:15:51,720 Fill in the space, pack it out, fill in the space, 312 00:15:51,720 --> 00:15:53,160 the jar's there, fill it up. 313 00:15:53,160 --> 00:15:54,680 Get as much as you can in there. 314 00:16:04,080 --> 00:16:06,480 Really important that, once you've poured the liquid in, 315 00:16:06,480 --> 00:16:09,920 that you seal it up straight away. 316 00:16:09,920 --> 00:16:11,040 And that seals the jar. 317 00:16:11,040 --> 00:16:15,520 And that's a lovely jar of carrots with loads of flavour. 318 00:16:15,520 --> 00:16:16,800 Delicious. 319 00:16:17,880 --> 00:16:20,880 I'm taking these carrots along with another batch 320 00:16:20,880 --> 00:16:26,000 to the community fridge, a nearby foodbank that serves the local area. 321 00:16:28,760 --> 00:16:30,680 Morning. Oh, hello! Nice to see you again. 322 00:16:30,680 --> 00:16:33,040 I'm just dropping off some stuff. What have we got today? 323 00:16:33,040 --> 00:16:34,280 Pickled carrots. 324 00:16:34,280 --> 00:16:36,640 Can't use them all, so I thought I'd pickle them up 325 00:16:36,640 --> 00:16:37,800 and give them to you. 326 00:16:37,800 --> 00:16:40,200 Thank you. Vinegar, water, a bit of sugar... OK. 327 00:16:40,200 --> 00:16:42,080 ..and some of the garden herbs in there too. 328 00:16:42,080 --> 00:16:43,280 So, they're delicious. 329 00:16:43,280 --> 00:16:45,680 Once they're open, make sure they stay in the fridge. 330 00:16:45,680 --> 00:16:47,600 There we are. That's lovely. 331 00:16:47,600 --> 00:16:49,640 Thank you very much. Nice to see you. And you. 332 00:16:49,640 --> 00:16:51,360 Bye. Take care. Bye-bye! 333 00:16:53,840 --> 00:16:56,120 Ever since I've moved to East Sussex, 334 00:16:56,120 --> 00:17:00,800 I've loved learning from my countryside neighbours, 335 00:17:00,800 --> 00:17:05,400 including last year's tractor driving lessons with Stuart. 336 00:17:05,400 --> 00:17:07,440 Gently up on your clutch. 337 00:17:07,440 --> 00:17:09,000 Whoa! Oi! 338 00:17:09,000 --> 00:17:11,880 Sorry. I said gently up on the... 339 00:17:11,880 --> 00:17:13,280 ..on the accelerator on there. 340 00:17:13,280 --> 00:17:15,400 No, no. Hey. All right. We're off. 341 00:17:17,360 --> 00:17:20,680 But I'm always keen to learn more. 342 00:17:20,680 --> 00:17:25,360 So today I've come to the Lawton and District Plough Match in Barkham 343 00:17:25,360 --> 00:17:28,880 to try my hand at this most rural of occupations. 344 00:17:31,280 --> 00:17:33,200 There's a serious feeling in the air. 345 00:17:33,200 --> 00:17:35,200 It may just be ploughing a field, but it's not, 346 00:17:35,200 --> 00:17:36,440 it's so much more than that. 347 00:17:36,440 --> 00:17:38,960 There's a lot of pride, I think, on display here. 348 00:17:38,960 --> 00:17:41,360 The spirit of the plough match, very best of luck. 349 00:17:41,360 --> 00:17:43,000 Thank you very much, sir. Thank you. 350 00:17:43,000 --> 00:17:45,240 Looking forward to this. I am looking forward to this. 351 00:17:45,240 --> 00:17:48,080 And, yes, I am incredibly competitive, so. 352 00:17:48,080 --> 00:17:50,280 Straight lines. That's what it's all about. 353 00:17:50,280 --> 00:17:54,080 Then I have certainly come to the right place. 354 00:17:54,080 --> 00:17:57,760 The tractor they've given me is from the 1960s. 355 00:17:57,760 --> 00:17:59,560 A rough old machine. Look at that. 356 00:17:59,560 --> 00:18:03,240 I have to say, there is something quite nice about old tractors. 357 00:18:03,240 --> 00:18:07,560 When you get the bug, you end up with a collection. 358 00:18:07,560 --> 00:18:11,120 That's Jim, who's looking after me today. 359 00:18:11,120 --> 00:18:13,120 I've been to many farms when I was growing up, 360 00:18:13,120 --> 00:18:16,080 picking up produce from the farms back in the north-west. 361 00:18:16,080 --> 00:18:18,680 And the farms were littered with these old machines. 362 00:18:18,680 --> 00:18:21,000 And I always wanted to get on one and drive one. 363 00:18:23,720 --> 00:18:28,360 With poles lined up to guide me, I'm keen to get started. 364 00:18:28,360 --> 00:18:31,160 Make yourself comfortable on a Ford luxury seat. 365 00:18:31,160 --> 00:18:33,720 Having never driven a tractor as old as this 366 00:18:33,720 --> 00:18:35,560 or ploughed a field before, 367 00:18:35,560 --> 00:18:37,480 a crash course is required. 368 00:18:37,480 --> 00:18:41,680 OK, so if you would like to put your foot in the clutch. 369 00:18:41,680 --> 00:18:42,960 ENGINE RUMBLES 370 00:18:46,120 --> 00:18:47,280 Let's leave it here. 371 00:18:47,280 --> 00:18:49,040 We'll lift the plough up and down. 372 00:18:49,040 --> 00:18:53,160 Put this one in H, and then put this one in one. 373 00:18:53,160 --> 00:18:54,800 What's H and L mean? 374 00:18:54,800 --> 00:18:56,280 High and low ratio. Right. 375 00:18:56,280 --> 00:18:57,760 Ease the clutch up gently. 376 00:18:58,880 --> 00:19:00,440 Why do I feel nervous? 377 00:19:00,440 --> 00:19:02,720 I don't know why. 378 00:19:02,720 --> 00:19:03,960 There. We're off. 379 00:19:05,680 --> 00:19:09,240 Right. I'm off under the watchful eye of Jim. 380 00:19:09,240 --> 00:19:13,680 And if I am to get any points, I need to plough in a straight line. 381 00:19:13,680 --> 00:19:15,440 Whoa, whoa. Marcus, Marcus. 382 00:19:18,200 --> 00:19:19,680 That's... I'm a bit out. 383 00:19:19,680 --> 00:19:21,440 I'm going to keep that in line with that. 384 00:19:21,440 --> 00:19:24,680 Going along with the red and white stick, not the line. 385 00:19:24,680 --> 00:19:28,120 For a novice like me, this isn't easy. 386 00:19:28,120 --> 00:19:31,840 But for everyone else, it looks like a piece of cake. 387 00:19:31,840 --> 00:19:33,120 Right. I'm going to do this. 388 00:19:40,960 --> 00:19:42,440 Keep going, Marcus. 389 00:19:45,520 --> 00:19:47,240 That's not good. 390 00:19:47,240 --> 00:19:48,880 It's got a bit of a kink in it. 391 00:19:48,880 --> 00:19:52,560 Well, I've seen worse than that, Marcus. 392 00:19:52,560 --> 00:19:54,120 Not too bad. 393 00:19:54,120 --> 00:19:55,160 I'm proud of that. 394 00:19:56,800 --> 00:19:59,480 But will my furrow impress the judges? 395 00:20:00,800 --> 00:20:02,560 THEY CHATTER 396 00:20:04,240 --> 00:20:06,800 Yeah, it's gone real nice in the middle, hasn't it? Yeah. 397 00:20:06,800 --> 00:20:09,200 Slightly concerning that they're having a little laugh 398 00:20:09,200 --> 00:20:10,960 and a bit of a giggle. 399 00:20:10,960 --> 00:20:14,080 So, we've taken into account its straightness, 400 00:20:14,080 --> 00:20:16,480 how well you've moved all the soil, 401 00:20:16,480 --> 00:20:19,920 how evenly your furrows are going up and down the field. 402 00:20:19,920 --> 00:20:22,400 This section is scored out of 20, 403 00:20:22,400 --> 00:20:26,120 and we're quite impressed for your first go, 404 00:20:26,120 --> 00:20:29,560 and we've put you at a score of 13 out of 20. 405 00:20:29,560 --> 00:20:31,360 I am absolutely.... 406 00:20:31,360 --> 00:20:32,720 I'm over the moon. 407 00:20:32,720 --> 00:20:34,560 It means you could be employed by a farmer 408 00:20:34,560 --> 00:20:36,680 and could do some ploughing. 409 00:20:36,680 --> 00:20:38,200 I'm really chuffed with that. 410 00:20:38,200 --> 00:20:41,360 I didn't think I would be above ten, and I appreciate that. 411 00:20:41,360 --> 00:20:43,720 Well done, Marcus. Well done. Thank you. 412 00:20:43,720 --> 00:20:46,320 Thank you so much. Thank you for your time. That's no problem. 413 00:20:46,320 --> 00:20:48,920 This is what it's all about. 414 00:20:48,920 --> 00:20:51,800 This is what I love. 415 00:20:51,800 --> 00:20:55,040 All these incredible memories come flooding back to me 416 00:20:55,040 --> 00:20:56,560 about when I was growing up 417 00:20:56,560 --> 00:21:00,360 and working with people who are task masters, 418 00:21:00,360 --> 00:21:02,080 who won't let you cut a corner, 419 00:21:02,080 --> 00:21:04,760 who will not allow you just to go on and just plough 420 00:21:04,760 --> 00:21:06,360 through the field the way you want. 421 00:21:06,360 --> 00:21:09,080 You do it correctly or you do not do it at all. 422 00:21:09,080 --> 00:21:11,760 And that's always been a process that was drilled into me 423 00:21:11,760 --> 00:21:14,160 from the minute I stepped into my father's warehouse. 424 00:21:14,160 --> 00:21:17,600 And that process and that mindset still stands today. 425 00:21:23,240 --> 00:21:25,720 I'm putting the big machinery away for now 426 00:21:25,720 --> 00:21:28,800 because, back at the smallholding, I've got two chickens 427 00:21:28,800 --> 00:21:31,440 that need releasing from quarantine. 428 00:21:31,440 --> 00:21:33,360 They've been kept separate from the others 429 00:21:33,360 --> 00:21:36,160 since being introduced a few weeks ago. 430 00:21:39,280 --> 00:21:41,640 Hopefully there's no squabbling and no fighting. 431 00:21:41,640 --> 00:21:42,800 Come on, ladies. 432 00:21:44,600 --> 00:21:45,800 Come on. 433 00:21:47,200 --> 00:21:49,560 Time to really meet your friends. 434 00:21:52,200 --> 00:21:54,680 Look at that. You open the door and they don't want to go out. 435 00:21:54,680 --> 00:21:56,000 Go on. Off you go. 436 00:21:58,480 --> 00:22:00,080 The door's open. Go on. 437 00:22:06,080 --> 00:22:07,320 Slightly subdued. 438 00:22:12,600 --> 00:22:14,960 Look at that, look. 439 00:22:14,960 --> 00:22:16,880 Come on, you should know each other now. 440 00:22:18,240 --> 00:22:20,560 That one there is a little bit of a troublemaker. 441 00:22:20,560 --> 00:22:22,640 Just the one pack for each one. 442 00:22:22,640 --> 00:22:24,520 The others have been fine. 443 00:22:26,320 --> 00:22:29,160 The chickens make me laugh cos, everywhere you go, 444 00:22:29,160 --> 00:22:33,440 especially in the farming community, there's chickens everywhere. 445 00:22:33,440 --> 00:22:36,040 Can't wait to let them out into the kitchen garden 446 00:22:36,040 --> 00:22:39,480 and let them have a little rummage around there. 447 00:22:39,480 --> 00:22:42,320 Who thought the humble chicken can give you so much fun 448 00:22:42,320 --> 00:22:44,200 and so much enjoyment? 449 00:22:44,200 --> 00:22:46,720 And...delicious eggs. 450 00:22:50,400 --> 00:22:52,080 And, of course, more eggs means 451 00:22:52,080 --> 00:22:55,400 coming up with more delicious recipes to use them in. 452 00:22:57,200 --> 00:22:59,520 And today I'm going to experiment with 453 00:22:59,520 --> 00:23:02,560 a herb-infused dessert of three parts. 454 00:23:03,680 --> 00:23:08,000 Bay leaf flavoured ice cream, thyme crumble 455 00:23:08,000 --> 00:23:10,000 and rosemary nectarines. 456 00:23:11,840 --> 00:23:14,520 I'm starting by making a custard, 457 00:23:14,520 --> 00:23:17,200 which is the base for the ice cream. 458 00:23:17,200 --> 00:23:23,040 In goes the milk...cream...and sugar. 459 00:23:25,320 --> 00:23:28,200 Now for our bay leaf, these are what we call hard herbs. 460 00:23:28,200 --> 00:23:30,800 And they're generally in the garden pretty much all year round. 461 00:23:30,800 --> 00:23:32,840 Your bay leaf, your thyme, your rosemary. 462 00:23:32,840 --> 00:23:36,160 Hard herbs because they are hard, you can't eat them like a soft herb. 463 00:23:36,160 --> 00:23:39,640 But just to get them working, just to get them activated, 464 00:23:39,640 --> 00:23:43,920 let's give them a little scrunch up in your hand, like so. 465 00:23:43,920 --> 00:23:48,480 And just drop that into our milk and cream. 466 00:23:50,240 --> 00:23:52,320 Once the mixture is simmering, 467 00:23:52,320 --> 00:23:54,840 I'm leaving the bay leaf to infuse. 468 00:23:56,600 --> 00:23:59,600 Next, I'm taking three egg yolks. 469 00:23:59,600 --> 00:24:02,160 Split away the whites. 470 00:24:02,160 --> 00:24:04,600 And always, when you're splitting, you crack your egg 471 00:24:04,600 --> 00:24:08,440 and just gently just roll it back and forth, 472 00:24:08,440 --> 00:24:11,320 just to get off as much of that white as you can. 473 00:24:15,120 --> 00:24:16,160 Bit of sugar. 474 00:24:18,000 --> 00:24:21,360 I'm just going to whisk that until it lightens up. 475 00:24:21,360 --> 00:24:26,120 What you don't want to do is you don't want to pour the hot liquid... 476 00:24:26,120 --> 00:24:28,400 ..onto an egg yolk that's just sitting in the bowl. 477 00:24:28,400 --> 00:24:29,720 Mix it all up, aerate it, 478 00:24:29,720 --> 00:24:32,040 and then you'll see it all come together. 479 00:24:32,040 --> 00:24:35,520 10p for an ice cream cone when I was growing up. 480 00:24:35,520 --> 00:24:36,960 That's going back a while. 481 00:24:38,560 --> 00:24:42,360 The next stage, pour in just a little bit of the milk and cream. 482 00:24:42,360 --> 00:24:45,040 Just a touch. Whisk it straight in. 483 00:24:45,040 --> 00:24:49,520 Let the egg yolk accept the liquid, gently. 484 00:24:49,520 --> 00:24:52,360 The reason why I'm doing it slowly is because, if I poured all that 485 00:24:52,360 --> 00:24:54,360 milk straight on top of that egg yolk, 486 00:24:54,360 --> 00:24:56,880 there's a possibility that it would scramble it. 487 00:24:56,880 --> 00:24:58,320 Once you've got about half, 488 00:24:58,320 --> 00:25:02,920 you then just transfer all of it in the bowl back into the pan. 489 00:25:04,200 --> 00:25:06,920 What you need to do now is basically stay with it. 490 00:25:06,920 --> 00:25:09,120 Do not leave this to cook on its own. 491 00:25:09,120 --> 00:25:10,960 Otherwise it will curdle. 492 00:25:12,040 --> 00:25:15,920 After several minutes, the custard starts to thicken. 493 00:25:15,920 --> 00:25:19,720 That's your English custard made, infused with your bay leaves. 494 00:25:19,720 --> 00:25:23,720 While that cools, I'm getting on with the crumble. 495 00:25:23,720 --> 00:25:25,000 What I've got here, 496 00:25:25,000 --> 00:25:28,720 some flour, sugar and a bit of butter. 497 00:25:32,560 --> 00:25:35,200 In goes some fresh thyme. 498 00:25:35,200 --> 00:25:39,840 The garden is running through every aspect of the dish. 499 00:25:39,840 --> 00:25:43,000 I'm rubbing butter into flour and sugar. 500 00:25:43,000 --> 00:25:46,680 I watched my mum do this time and time and time again, 501 00:25:46,680 --> 00:25:49,040 and she never really ever gave any of us the time of day 502 00:25:49,040 --> 00:25:50,240 to learn how to do it. 503 00:25:50,240 --> 00:25:53,560 Whenever any of us was hanging around, me especially, 504 00:25:53,560 --> 00:25:55,360 it would always be, "Get out of the way." 505 00:25:55,360 --> 00:25:59,200 But I was always watching. And there's our little fine crumble. 506 00:25:59,200 --> 00:26:00,680 That's pretty much it done. 507 00:26:00,680 --> 00:26:02,680 That can just go straight on to our tray. 508 00:26:05,240 --> 00:26:06,520 Now that's ready to bake. 509 00:26:11,320 --> 00:26:14,920 My custard has cooled down and, with the bay leaf removed, 510 00:26:14,920 --> 00:26:18,080 I'm churning it into ice cream. 511 00:26:18,080 --> 00:26:21,000 Here we go. Yeah, this is the best bit. 512 00:26:22,200 --> 00:26:24,240 Put your lid on. 513 00:26:24,240 --> 00:26:25,280 Timer on. 514 00:26:27,320 --> 00:26:31,320 Now to the final stage with these beautiful nectarines. 515 00:26:31,320 --> 00:26:33,600 What I'm going to do is I'm just going to cut them 516 00:26:33,600 --> 00:26:34,920 into half or into quarters, 517 00:26:34,920 --> 00:26:36,520 depends on how the stone comes out. 518 00:26:36,520 --> 00:26:39,280 I'm going to give them a quick grill. 519 00:26:39,280 --> 00:26:41,800 I'm just looking just for a little bit of charring on that 520 00:26:41,800 --> 00:26:47,400 so it stands out and just gives a little bit of flavour. 521 00:26:47,400 --> 00:26:52,360 Into a pan I'm adding honey, the grilled nectarines, 522 00:26:52,360 --> 00:26:54,360 a touch of rosemary, 523 00:26:54,360 --> 00:26:56,560 some salt and sugar. 524 00:26:56,560 --> 00:26:58,960 Then putting them back on the grill. 525 00:26:58,960 --> 00:27:01,880 What the honey is doing at the bottom is it's nicely bubbling away. 526 00:27:01,880 --> 00:27:03,880 It's infusing the rosemary, 527 00:27:03,880 --> 00:27:07,520 and they'll just start to just slightly burn just a little bit. 528 00:27:07,520 --> 00:27:09,640 They're just about ready. 529 00:27:09,640 --> 00:27:12,000 And then just tip those out onto your plate 530 00:27:12,000 --> 00:27:14,200 so they can just nicely cool down. 531 00:27:14,200 --> 00:27:15,800 There we have it. 532 00:27:15,800 --> 00:27:19,560 Honey, nectarines, rosemary from the garden. 533 00:27:19,560 --> 00:27:20,720 Incredible. 534 00:27:20,720 --> 00:27:23,440 Ice cream with bay leaf and, of course, 535 00:27:23,440 --> 00:27:26,000 a little crumble in the oven with some fresh thyme. 536 00:27:28,280 --> 00:27:31,200 All that remains is to assemble my garden dessert 537 00:27:31,200 --> 00:27:33,600 as an afternoon treat for Jane and I. 538 00:27:40,560 --> 00:27:42,200 Now for our ice cream. 539 00:27:43,960 --> 00:27:45,000 And lavender. 540 00:27:46,720 --> 00:27:47,880 There we have it. 541 00:27:47,880 --> 00:27:52,040 Bay leaf ice cream crumbled with thyme, nectarines and rosemary. 542 00:27:57,360 --> 00:27:59,200 I've brought... 543 00:27:59,200 --> 00:28:00,600 ..a bit of afternoon tea. 544 00:28:02,520 --> 00:28:03,560 Oh, wow. 545 00:28:05,040 --> 00:28:06,120 Some nectarines. Mm-hm. 546 00:28:06,120 --> 00:28:08,880 Bay leaf ice cream and a little bit of crumble. 547 00:28:08,880 --> 00:28:10,320 Wow. What a treat. 548 00:28:10,320 --> 00:28:11,840 The ice cream is fantastic. 549 00:28:11,840 --> 00:28:12,960 Thank you. Nice, isn't it? 550 00:28:12,960 --> 00:28:15,240 I could get used to this every afternoon. 551 00:28:15,240 --> 00:28:18,200 I suppose the question I ask myself every day I'm on the farm is, 552 00:28:18,200 --> 00:28:21,080 am I starting to feel a little bit more like a farmer? 553 00:28:21,080 --> 00:28:22,960 And the answer to that is, yeah, I am. 554 00:28:22,960 --> 00:28:27,280 I am, because I'm being taught some fabulous old techniques. 555 00:28:28,480 --> 00:28:30,720 These skills must never be forgotten. 556 00:28:30,720 --> 00:28:34,560 They're like a classical recipe, a dish that is always being cooked. 557 00:28:34,560 --> 00:28:38,680 It's classical for a reason, because it works and people enjoy it. 558 00:28:38,680 --> 00:28:41,000 And it should always be taught to the next generation 559 00:28:41,000 --> 00:28:44,040 because, without that old craft, we wouldn't be here today. 71104

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