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1
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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
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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.
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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,
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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.
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I only had one cauliflower
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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
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00:01:58,080 --> 00:02:00,040
that doesn't represent
a cauliflower any more.
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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
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00:02:45,200 --> 00:02:47,080
some valuable new lessons.
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00:02:49,440 --> 00:02:50,720
On the edge of the farm,
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00:02:50,720 --> 00:02:53,160
I've got some very
neglected hedgerows
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00:02:53,160 --> 00:02:57,200
that, even with my limited
knowledge, clearly need some TLC.
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00:02:58,880 --> 00:03:00,320
There's a broken wood here.
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00:03:00,320 --> 00:03:04,840
Got some really big
overgrown branches coming in.
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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.
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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.
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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.
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00:03:24,440 --> 00:03:27,680
Other parts are badly overgrown.
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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,
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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.
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00:03:53,120 --> 00:03:55,360
This hedgerow, without doubt,
needs some work.
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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.
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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,
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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.
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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.
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00:05:25,720 --> 00:05:28,480
What you're creating when
you lay a hedge, though,
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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.
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00:05:41,200 --> 00:05:44,560
The cleaving break is
where the stakes are made.
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00:05:44,560 --> 00:05:47,160
And we're greeted with some pretty
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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.
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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?
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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
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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
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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.
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00:07:31,160 --> 00:07:35,400
But before I get hands on, Paul's
going to show me how it's done.
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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?
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That...that... The heel?
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00:07:53,800 --> 00:07:55,600
Yeah. What I've done
there by cutting that,
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I've shocked the
plant into thinking,
165
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"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.
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And then we're good, really.
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There you go.
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00:08:19,680 --> 00:08:21,560
It might not look
much at the moment,
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but this is the start
of our new hedgerow.
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And I can't wait to have a go.
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Let's do this one. It'll give you a
chance to have a go at the cutting.
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00:08:30,920 --> 00:08:32,440
That's it. That way.
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I think that's not
far away now, is it?
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There you go.
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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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