All language subtitles for Marcus.Wareings.Tales.from.a.Kitchen.Garden.S02E18.1080p.WEBRip.x264-CBFM

A year has passed on my
East Sussex smallholding.

I've been spending more time out
of the kitchen and in the garden.

This helps me get away
from absolutely everything.

You can't not love this.

Come on!

I've had plenty of successes...

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

and that's a lovely thing.

COWS MOO

..and a few failures, too.

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

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

Come on, Stu, your back into it!

I thought farming was
just about animals.

No-one talks about fencing.

..I'm going to bring in
more produce...

I'm going to see if I can get
some wheat in the ground.

..more livestock...

I've never seen so much
poo in a field in all my life!

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

Here we go,

first Wareing potato.

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

..all year round...

You know autumn is
just around the corner

when the sun goes behind the clouds.

..because I know a better
understanding of ingredients...

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

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

This place is on fire.

It just gets better and
better and better.

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

What I did underestimate
in a kitchen garden

is how things move and
change around so quickly.

Just the sun belting down for a few
days and then a bit of rain comes

and the growth and
the speed of things,

it's quite, quite overwhelming.

Can't see the wood for the trees.

I can't see my carrots for the
weeds.

Throughout my life, it's curiosity
that has driven me forward

and I find the ups and downs of life
on the farm endlessly fascinating.

And, in my experience, you discover
the most when things go wrong.

You know, it's so, so easy
to fail at gardening,

but I can relate it to cookery.

You've got to have a go.
You've got to try.

You've got to have the failures
to know how to succeed.

You've got to keep going,
you've got to keep trying.

You've got to make mistakes,

you've got to learn from
those mistakes and move on.

I can see here that the carrots
are just completely overwhelmed

by so many other things.

It's, you know,
effectively, it's a bit of a failure

because I can't see them and
I've got to weed around them,

but that's fine.

And there's no two ways about it -

growing is knowledge. And, if
you haven't got the knowledge,

you're going to make
a lot of mistakes -

and I've made a few.

I'm always keen to learn as much
as I can about whatever I'm doing

and livestock is the area
where I need the most advice.

I'm on my way to meet my
neighbour farmer Stuart.

He's always on hand
to offer guidance

and today I've leapt at the chance

to join him at a local livestock
auction,

where he's selling some of his
sheep.

I want to go to market because
I want to see the other side

of what farming is all about.

I went to markets as a
young lad with my dad.

For me, they were always
a great experience.

So there's a curiosity about the
marketplace and going along

there, meeting Stuart,
selling some of the lambs

that have been on the land,

it's exciting.

One thing I do know is that
I'm going to be meeting

some very interesting characters.

AUCTIONEER CHANTS

Hobbs Parker Auctioneers

run a livestock market that each
year sells

over 200,000 cattle, sheep and pigs.

SHEEP BLEAT

I'm meeting with livestock
auctioneer John Rossiter.

Good to meet you. Are you well?
Marcus, hi, I'm John.

John, good to meet you. Nice to meet
you. Busy in here.

Yeah. Let me show you this.
Put your hand on one of them.

That's a really good lamb.

I've never done that, ever.

We handle every single one of them,

so we're grading the lambs

and I will put a blue mark on the
rump of the ones that are ready.

And I will put a mark in
the middle of the back

if we think they're a
little bit too lean.

Handle that one.

Oh, yeah. Not as good. Oh, yeah.

And that one.

See, those two, those two
lambs there look identical.

You put your hand up here,
that's your shoulder there. Yeah.

I'd rather eat that
shoulder than that one.

So this bit here is where you're
getting your chops. Yes.

They're your loin chops. Yeah.

With hundreds of sheep already
at this packed market,

Stuart's arriving to
add five of his own.

You all right? Yeah.
Stand back then.

Come on. Let's go.

I know how to grade them now. Yeah?

These are top quality, these.

Tell us what you think.

I'd say that one is the smaller.

I'd say that's all right.

That one's leaner than the rest. Oh.

So we're going to sell
him separately. OK.

He's bigger but leaner, yeah?
Size isn't everything.

Stuart doesn't usually
auction his lambs,

but rearing livestock
requires flexibility.

When they're ready, they sort of
need to go because they're eating

grass that something
else can be eating.

So, normally, I would have liked
to have taken these to the abattoir

and then delivered them
straight to a customer,

like a box of lamb. Yeah.

At the moment, we're having a
real problem with the abattoir

of being short-staffed.

They've got half the number
of slaughter men

than they did this time last year.

So normally I could ring up
and book in five lambs tomorrow,

or in a few days' time.

It's now taking two months...
Really? ..to book them in.

And whilst an auction can be a
good way of making a quick sale...

AUCTIONEER CHANTS

..keeping up with what's
going on can be pretty difficult.

Just don't wave your arms about.

AUCTIONEER CHANTS

Keep your hands in your pockets!

So quick! We could be going
home with more than we brought.

I have got no clue what's going
on right now.

I think the only thing I do know
is that my hands are in my pockets

and that's where they're staying.

17, 18, 19, 19, bid 20, 21,
22, 23, 24, 25...

I've spotted a couple of buyers
going head-to-head

and I'm keen to try and get
a bit more up to speed

before Stuart sells his lambs.

36... 37, 8, 9...40.

40 bids. All done at 40...

I noticed you got into a bit
of a bidding war there.

I did, yes. What happened?

I think both of us wanted the lambs
because they were ewe lambs

and because of how
they've been bred.

We both wanted them, but I wasn't
prepared to go stupid on them.

Do you go away disappointed now?

I will be a little bit disappointed,
I'm not going to lie.

They look great, don't they? They
do and it's quite exciting,

buying... Well, I find it very
exciting, buying in the market,

because it's, "What I'm going
to bring home today?"

Yeah. And how many of
you got on your land?

I've got 34 of my own sheep,
but I work for my family,

which we have just under 700.

Wow, OK. So you've got a family
business, then you've got

the little bit that you do that you
enjoy as well. Yes, that's correct.

So, coming here, do you always
come as a buyer with a plan?

Yes. I think you have to
have some sort of limit,

otherwise it can get out of hand.

So what are the tricks?
How do you buy?

Do you lift your hand or you nod or
you wink? How...? What's your...?

A bit of all three, really.

Today I was a bit of a nodder,
before I've done hand.

It just depends. Just you feel.
Yeah, how I feel on the day.

The auctioneer's coming up
behind us, I should stop nodding.

I'll end up buying some sheep!

They might think you're
buying some today.

AUCTIONEER CHANTS

Stuart's lambs are up next,

so I've got to pay attention and
do my best to follow the action.

They are 42 and a half's
the first bid...

..£90. £90 in a bid, 85 in a bid.
Five at a bit.

6...87 bid, 8...88 a bid.

9...89 bid, 89 bid, 89
a bid, right hand.

Now at 89, 89 being sold.
Last time, anyone else? At 89.

He's heavier. 44.

And now we're going to bid...
In there's £80. 80 bid, 80, 80, 80,

80, 80 got left hand,
now 80 bid, left hand.

Last time, anyone else?
At £80, at 80...

Got a nice pen of lambs...

What happened?

They sold.

89 for the bigger ones.

And this one? Uh...

82, I think.

Even experienced farmer
Stuart isn't 100% sure

what the final figures were,

so it's up to auctioneer John
to set us straight.

Just a question I'd like to ask,
Stuart's sheep, how did they go?

Four lambs made 89,

and the one that sold for
82 was a bit leaner,

even though he was
a bit heavier. Oh.

And that is pretty acceptable,
yeah, about right on the day.

Are you happy? Yeah.
That's money in the bank.

That's it.

Diesel in the tank, yeah.

I'm really pleased I've
been and I've seen it

and now understand another
element of farming.

It really does put everything
that I'm doing into perspective

of how small I am in the
farming community.

But I've only just started.

Who knows where we're going to go?

After being surrounded
by hundreds of lambs,

back in the kitchen garden, there's
only one condiment on my mind.

I've got this little patch
here of mint.

What I'm doing is I'm
keeping it under control.

I know that mint can go wild.

And I've got thyme, got
marjoram, got some sage.

You know, it's good.
Everything's in order,

but mint goes wild.

So, every now and again,
I just come out, pick it,

keep that little bush small,

and then I just turn it
into a little bit of mint sauce.

Really important, when
you're chopping mint,

don't force your knife.
Make sure it's nice and sharp.

If you bruise mint,
it goes black straight away.

So always...you always
know if you've done it right,

when you've chopped it and
it's still lovely and green.

Just love the aroma as soon
as you put the knife through it.

So I've got a little bit
of vinegar here

and I'm just going to drop it in.

I always use white wine vinegar,

but I also put a little bit
of cumin with mine.

Cumin and the mint, perfect marriage
with lamb, especially the cumin.

It's a lovely spice with lamb.

I like to use the mint sauce
for other things as well.

I actually think it's really
quite nice as a little rub

and as a little marinade,
even on some lamb chops

before you grill them.

We all know mint and lamb
is a perfect combination,

but I just think that the
cumin gives it a little bit

of something different.

With Autumn upon us, I have been
thinking of ways to get a greater

variety of produce into the
kitchen garden all year round.

Something I've tried and failed
with before is pumpkins.

I'm determined that next
year I'll get them right,

but that means doing
the prep this season.

My area for gourds is completely
overgrown with nasturtiums,

so I've invited round my veg-growing
friends, Rosanna and Signe,

to give me some tips.

Hello.

Hey, guys.

Well, that's nice to see
a familiar face. Yeah.

Faces, I should say.
How are you both? Really good.

Thank you for coming over.

You always come with things.

Just a few of the sort of
highlights of the season

from the market garden back there.

That little squash there
looks amazing.

Yeah. Look at that!

It's called sweet dumpling,
this one. That's really nice.

If I can grow gourds like Rosanna
and Signe, I'll be a happy man.

So I want to show them the area
where my pumpkins failed

and the nasturtiums took over.

So what I want to do is cut
all this back and do pumpkins.

I just love pumpkins.
I love pumpkin soup.

As a flavour, as a vegetable,

but as a soup is just knock out.

Although I love including
nasturtiums in my recipes,

I have more than enough
in other areas of the garden,

so all of this needs to go.

Right, so, what I need,

I need a masterclass from
you two on pumpkins.

OK. What do I need? What's the plan?
What do I need to do?

I think the first thing you need
to do is get really excited

about how many varieties
there are to choose from.

That's actually a really
big challenge for us

because there are so
many exciting varieties.

I want to keep it relatively
straightforward and simple.

Big orange pumpkins are my
favourite

and then the small varieties,
really... Yeah.

..because I quite like
them braised down.

When do we plant them, by the way?

Pumpkins don't like frost.

Don't? Don't.

So you sort of have from
the last frost in spring

to the first frost in autumn
to have them growing.

So you really want to get
them out by mid-May

and then you want to harvest them
before the first frost as well

because they'll sort of get
damaged on the skin.

Is it literally a packet of seeds
and just planting them in?

Take a 9cm pot, get the seed
in there and germinate

it in there, two or three
weeks and then plant it out -

when you have quite a strong
plant that can go out.

Right, let's crack on. Yeah.
That's good, good, good stuff.

What do we need to do? Turn soil,
and how do I prepare this then?

They want a quite rich soil.

So if you know anyone who
can give you some manure.

Manure? Well rotted manure to put
out,

that's a really good thing to do.

In terms of it being October now,

then maybe covering that
with a thick layer of straw

will also help. Extra protection
for the soil over the winter.

So it's getting clear
of the nasturtium,

turning it, weeding it,
get some manure into it.

The only step I would maybe
skip is the turning it -

I don't know if you need to.

I've got no problem with that.

Yeah, I think...
I don't mind turning the soil.

I think removing the weeds,
especially any root weeds,

which there doesn't seem
to be a major issue here...

You can do without that then? Yeah.

What you can do with a fork,
if I can show you... Yeah.

..is to go through and
just lift it like that.

Aerate it. Yeah, exactly. Yeah.

Just like you disturb
it a little bit,

but not quite as much as you
do by turning it over. OK.

Then you just leave all
the earthworms where

they like to be, all the bacteria,
they like to be up there...

..down there, so they don't
come up into the sunlight.

It's all about the soil life

because that's what you want
working for you,

if you want a successful crop.

So, we're almost there. Yeah.

Manure, good quantity of that over
it,

bit of straw, sort of job done...

Yeah. Yeah. ..for now.
For the winter. Yeah.

Sounds good. Thanks for your
help, guys. You're welcome.

I think we've done a
good job there. Yeah.

Many hands making light
work and all that.

Before I dive straight into growing
a new crop of pumpkins,

I'm curious to discover how
many varieties there are.

So I'm off to visit a charity in
Kent that has a bumper harvest

thanks to its team of
dedicated trainees.

Spadework uses horticulture to help
adults with learning disabilities

feel more independent
and lead fulfilling lives.

I'm joining CEO Kris Healey
and manager Mike Ashby

to see their trainees in action in
the pick your own pumpkin garden.

Like a sea of orange...
Orange and green and people.

I love this.

I'm trying not to stand
on your pumpkins.

Hello, everybody. ALL: Hi.

This is impressive.

Yeah, it is. Yeah.
It's very impressive.

So, what are you guys
doing now, then?

So, we're in the process of cropping
them and harvesting them all up.

They're all good to go now?
They're all good to go, absolutely.

Shelly's just done one of these
really good warty goblins,
just here.

It's got a funny skin on
that one, doesn't it?

They're bred to look like that,
actually. Are they?

It used to be seen as a defect.

But with the movement in the
Halloween sector,

nice big warts on pumpkins are
a nice thing to have these days.

Of course, yes, of course. Yeah.

Look at this. It's incredible.
Some big 'uns over here, look.

There are some big 'uns, yeah.

So how many varieties
are you growing?

There are over 40 varieties
in here. Are there? Yeah.

What's the most popular?
You know what? It depends

because we're growing what
you'd call, like, a carving pumpkin.

So that's a typical
Halloween, a warty goblin,

that's going to look good with
a funky face cut into it

and still probably make
half decent soup.

But then we've also got the
edible side of things.

So where we're really focusing on is
stuff that tastes good and there's

a cultural element to that as well,

so plants that are from different
parts of the world and the aspects

that they bring in terms of the
sensory elements, you know, being

tactile, you know, feeling smooth,
feeling rough, feeling bumpy.

And I think for us it was really
important is that we want that bit

of variety, that diversity
is really, really important to us,

recognising that every
pumpkin is different. Yeah.

There's a pumpkin for everybody.

And some taste better than others,
some look better than others.

But the really weird-looking ones,
the really ugly, bumpy ones,

they're something special,
they're really good.

You know, the guy that I've got in
my hand here is a fig leaf gourd.

It looks a little bit like a melon,
right? It does, actually.

And if we cut this open, it doesn't
have any beta carotene in it,

so you've not got
that orangey flesh.

But this is grown for its
seeds more than its flesh,

so they're quite nice fried
off with some spices or herbs.

And everything here is for
someone to come and buy?

Absolutely. Even the display ones?

Especially the display
ones, absolutely.

Because they're the different ones.
Absolutely. We're a charity.

Every single pumpkin that somebody
purchases goes to supporting us.

It means something.
It makes a huge, huge difference.

And it's so much hard work.
We've all put an awful lot into it.

We're just coming up to
pumpkin season, but fear not

because we've saved, Marcus,

for you, one whole quarter for you
to harvest.

Well, let's get cracking then.

One of the trainees' key jobs
is to harvest the pumpkins

and Katie is going to
show me how it's done.

Show me what's the best thing to do.

Right. You have to be careful
when you're snipping it,

so I would say
do it from this part first.

Yeah. Got it.

If you have any of this part
sticking out, just snip it on there.

Can you see, Marcus, it's in
the shape of a T? Ah, got it.

That's how you do it.

But, also, be careful when you snip
it

because you have to leave
some of the top part on.

If you don't,
it's not going to look good.

So, Katie, why do you come here?
What does it mean to you?

Well, Spadework means
quite a lot to me.

I mean, making friends as
you go along the way,

getting to know everyone.
The community? Yes,

that's what is most important.

Do you like pumpkin?

Well, truth be told...

..I'm not much of a pumpkin person.

But sometimes there
is the old saying,

"How do you know if you're going
to like it if you don't try it?"

That's what my mum used to say,
exactly, and you're right.

Because I think pumpkins,
we just see them so often

with candles inside and
carved out for Halloween,

but I love them.

I think just making a
pumpkin soup is just great,

or even braised and
roasted pumpkin's good, too.

Yeah, also, if you do carve it
and you don't want an actual

candle in there because,

if you don't want to burn yourself,

I advise you to get like a tea light
or a candle that you can just turn

on because then it'll be easier
so you don't burn yourself.

Safer. It's much safer.
With a little battery inside.

Yeah, exactly. Good bit of
advice, that. Thank you.

Shall we get chopping? Yeah, sure.

Where shall I start?
I'm under your direction.

Once the pumpkins have been
harvested, they're put on display

and, today, Fraser is getting
them ready to be viewed

and sold to the public.

Wow.

So many different colours.
What a fantastic display you've got.

Look at that. What's that one?
What does that look like to you?

It looks like a brain head.

That's a beauty.
Yeah, it's a big beauty one.

There's another one. That one is
a very monster-y, ugly one.

That's weird. Look at that. Yeah.

I mean, that's perfect.

Careful. Mustn't hold the stalks.
Always the bottom?

Hold them like this.

If the stalk snaps off,
we'll be in trouble

and then the top
will get too mouldy.

Starts to die back? Yeah.

And so we need to
hold them underneath,

it's much more safe.
That's good to know.

That's a perfect one for
Halloween, though. Yes, it is.

I'll put that one back then.
Good advice, I must say.

I think you've got the best variety
of pumpkins I think I've ever seen.

Food growing, farming,
is all about passion,

there's no two ways about that,
and the love for what you do.

And there's one thing you get
here is an amazing amount of love,

passion and excitement for pumpkins
and growing in the community.

There is one thing that I'll take
away from coming to this incredible

place, again, how important the
community is and that connection

with the people around you.

It's brilliant.
I've loved every minute of it.

I love meeting these guys and
their pumpkins are sensational.

My curiosity has certainly
been satisfied.

But, for me, it's the warty
goblin that wins the day.

Whether it's growing pumpkins
or rearing my own pigs,

this journey has always been
about improving my cooking

by gaining a deeper
understanding of food.

There you go.

PIGS SQUEAL AND SNORT

My pigs aren't ready
for eating just yet,

so I'm paying a visit
to Dec, a local butcher,

to pick up something for lunch.

Morning, gents. Morning. Morning.

Wow, this looks amazing.

I love a good butcher's display.

Thank you. Really nice. Really nice.

I'm looking for some pork loin,

about a kilo, kilo and a half,
maybe.

Well, I'm staring right at it

and that one over there
looks absolutely perfect.

Can we weigh that one out?
Yeah, brilliant.

It's a bit more than I need,
but it seems too good to cut up,

so I'm going to take the lot.

Thank you. My pleasure.

This is the perfect opportunity

to try out a new sticky barbecue
pork

sandwich I've been mulling over.

I've got this beautiful
piece of pork loin.

We don't need the pork just yet.

What we're going to do is get our
barbecue sauce cooking away.

I've also got some made
because it's always worth,

when you're making a barbecue sauce,
make a good batch of it,

get it into jars,
and it does last a while.

To make the sauce, I'm chopping
onions, chilli and a cooking apple.

For me, the flavours of
barbecue sauce are all

about the caramelisation
of all the ingredients.

It's a sweet and sour sauce
that has got a hint of smoke

running through it.

Rosemary. Now we're good to go.

We've got so many other bits
of ingredients to go into this,

so we're just going
to get that going.

But we've got a little bit of
beautiful black garlic here,

which is a fermented garlic,

and it's got that real umami
flavour.

It's big and bold and packs a
punch

and it's been fermented
for a long time.

Just gently chop the black garlic
up.

I'm following this with Demerara
sugar for sweetness, paprika,

and some mustard powder.

I always find,
with the barbecue sauce,

everybody does it
a little bit different.

This is a tried and tested
recipe and it's brilliant.

Look at that. It just really
does start to come to life.

The smell is incredible.

In goes some black treacle,
soy sauce

and balsamic vinegar,
apple juice from my orchard,

and, finally, some tomato sauce,

before leaving to
simmer for 20 minutes.

Then what we're going to do is we're
going to put it into our blender,

blitz it up, and it becomes
nice and smooth.

And you end up...

..with that.
Our beautiful barbecue sauce.

Now to our pork.

I'm cutting the pork into generously
thick steaks, carefully removing

the rind, which I'll use another
day as crackling for a roast,

and then covering it
with a paprika rub.

And they are just going
to go straight onto our grill.

Whilst that cooks, I'm going to
make a simple celeriac slaw.

This tastes of celery,

but the difference between
this and your stick celery

is that this is earthy. It's grown
pretty much under the ground

and it's absolutely fantastic.

I'm julienning the celeriac
and some apple

before adding yoghurt and mustard.

Mayonnaise is just as good.

But I find, for this particular
dish, mayonnaise is incredibly rich

and I think the yoghurt
is just fresher.

What you do have here is this
is the fresh element of the dish.

This is the...the bite.

This is the bit that neutralises the
strength of the barbecue sauce

and the pork that I'm going
to be putting with it later.

And, finally, a bit more seasoning.

And there you have it.

On the grill, the pork's
coming along nicely.

That charring is the flavour
that you're looking for.

Smells incredible.

I'll grab my barbecue sauce
and we'll do a little paint job.

I'm going to put a little bit
of that barbecue sauce

and just let that just
sit nicely on top.

The charring on the outside is all
down to your personal flavour.

I quite like the charring -

I think it's absolutely delicious.

Whilst the pork finishes, I'll toast
the ciabatta buns on the grill, too.

And there's one final touch.

A chimichurri sauce,

that's a South American raw sauce,

so it's raw chilli, green
chilli, slightly milder.

Oh. That's good.

Now we can start to assemble.

Pork's perfect, beautiful and juicy.

Look at that.

I should stop eating it...

..otherwise there's going
to be none left.

Wow.

Now for a little bit of my
chimichurri sauce.

Little green magic on the top.

Just gives a lovely
little bit of kick - another kick.

This is crying out to be shared.

Never done a takeaway at the farm
before.

So I'm off to find Farmer Stuart
and his son Fred in the field next

door to see if they
want a spot of lunch.

The farming community,
the growing community,

everybody's linked together.

The auction was incredibly exciting.

It was valuable information for me,
closing that circle of curiosity.

I've brought you some lunch.
Oh, marvellous. Thank you.

Here you are, gents.

And then, on the flip side, you go
to the pumpkin patch and you see

something that is vitally
important for a group of people

who just love that place,
want to get out,

need it for their mental welfare,
for their health.

COWS MOO

I think the more I reach out
and meet people and see

the communities in
all their different forms

and shapes and stories...

This is delicious.

..it's making me think about
the long-term future

of expanding the farm,
creating more opportunities.

So much going on,
so many things happening,

it's actually quite brilliant.

COWS MOO