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1
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A year has passed on my
East Sussex smallholding.
2
00:00:04,080 --> 00:00:08,960
I've been spending more time out
of the kitchen and in the garden.
3
00:00:08,960 --> 00:00:11,720
This helps me get away
from absolutely everything.
4
00:00:11,720 --> 00:00:14,000
You can't not love this.
5
00:00:14,000 --> 00:00:15,400
Come on!
6
00:00:15,400 --> 00:00:17,440
I've had plenty of successes...
7
00:00:17,440 --> 00:00:20,200
I've got a glut of ingredients
that I'm going to be sharing
8
00:00:20,200 --> 00:00:21,520
and that's a lovely thing.
9
00:00:21,520 --> 00:00:22,880
COWS MOO
10
00:00:22,880 --> 00:00:24,680
..and a few failures, too.
11
00:00:24,680 --> 00:00:27,760
I've just been to feed the pigs
and they're not there.
12
00:00:27,760 --> 00:00:30,200
But with the help of my
friends and neighbours...
13
00:00:30,200 --> 00:00:32,280
Come on, Stu, your back into it!
14
00:00:32,280 --> 00:00:34,560
I thought farming was
just about animals.
15
00:00:34,560 --> 00:00:36,160
No-one talks about fencing.
16
00:00:36,160 --> 00:00:38,480
..I'm going to bring in
more produce...
17
00:00:38,480 --> 00:00:41,160
I'm going to see if I can get
some wheat in the ground.
18
00:00:41,160 --> 00:00:43,160
..more livestock...
19
00:00:43,160 --> 00:00:45,760
I've never seen so much
poo in a field in all my life!
20
00:00:47,280 --> 00:00:49,960
..and use every inch of
my land and garden...
21
00:00:49,960 --> 00:00:51,160
Here we go,
22
00:00:51,160 --> 00:00:52,760
first Wareing potato.
23
00:00:52,760 --> 00:00:54,920
It's hard work, but it's worth it.
24
00:00:54,920 --> 00:00:56,440
..all year round...
25
00:00:56,440 --> 00:00:58,600
You know autumn is
just around the corner
26
00:00:58,600 --> 00:01:00,920
when the sun goes behind the clouds.
27
00:01:00,920 --> 00:01:04,360
..because I know a better
understanding of ingredients...
28
00:01:04,360 --> 00:01:07,280
So much more to learn.
So many new dishes to cook.
29
00:01:07,280 --> 00:01:09,920
..will lead to some
incredible new recipes...
30
00:01:09,920 --> 00:01:11,120
This place is on fire.
31
00:01:11,120 --> 00:01:13,160
It just gets better and
better and better.
32
00:01:14,240 --> 00:01:17,880
..as I discover the secrets
of a kitchen garden.
33
00:01:34,720 --> 00:01:37,200
What I did underestimate
in a kitchen garden
34
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is how things move and
change around so quickly.
35
00:01:43,040 --> 00:01:46,960
Just the sun belting down for a few
days and then a bit of rain comes
36
00:01:46,960 --> 00:01:49,120
and the growth and
the speed of things,
37
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it's quite, quite overwhelming.
38
00:01:53,680 --> 00:01:56,000
Can't see the wood for the trees.
39
00:01:56,000 --> 00:01:57,840
I can't see my carrots for the
weeds.
40
00:01:59,640 --> 00:02:03,640
Throughout my life, it's curiosity
that has driven me forward
41
00:02:03,640 --> 00:02:08,000
and I find the ups and downs of life
on the farm endlessly fascinating.
42
00:02:08,000 --> 00:02:13,160
And, in my experience, you discover
the most when things go wrong.
43
00:02:13,160 --> 00:02:16,400
You know, it's so, so easy
to fail at gardening,
44
00:02:16,400 --> 00:02:18,240
but I can relate it to cookery.
45
00:02:18,240 --> 00:02:20,360
You've got to have a go.
You've got to try.
46
00:02:20,360 --> 00:02:22,720
You've got to have the failures
to know how to succeed.
47
00:02:22,720 --> 00:02:24,920
You've got to keep going,
you've got to keep trying.
48
00:02:24,920 --> 00:02:26,200
You've got to make mistakes,
49
00:02:26,200 --> 00:02:28,880
you've got to learn from
those mistakes and move on.
50
00:02:30,200 --> 00:02:32,960
I can see here that the carrots
are just completely overwhelmed
51
00:02:32,960 --> 00:02:34,840
by so many other things.
52
00:02:34,840 --> 00:02:37,120
It's, you know,
effectively, it's a bit of a failure
53
00:02:37,120 --> 00:02:39,560
because I can't see them and
I've got to weed around them,
54
00:02:39,560 --> 00:02:40,960
but that's fine.
55
00:02:40,960 --> 00:02:43,280
And there's no two ways about it -
56
00:02:43,280 --> 00:02:46,040
growing is knowledge. And, if
you haven't got the knowledge,
57
00:02:46,040 --> 00:02:48,200
you're going to make
a lot of mistakes -
58
00:02:48,200 --> 00:02:49,440
and I've made a few.
59
00:02:56,880 --> 00:03:00,600
I'm always keen to learn as much
as I can about whatever I'm doing
60
00:03:00,600 --> 00:03:04,960
and livestock is the area
where I need the most advice.
61
00:03:04,960 --> 00:03:08,120
I'm on my way to meet my
neighbour farmer Stuart.
62
00:03:08,120 --> 00:03:10,720
He's always on hand
to offer guidance
63
00:03:10,720 --> 00:03:12,760
and today I've leapt at the chance
64
00:03:12,760 --> 00:03:15,240
to join him at a local livestock
auction,
65
00:03:15,240 --> 00:03:17,600
where he's selling some of his
sheep.
66
00:03:17,600 --> 00:03:20,560
I want to go to market because
I want to see the other side
67
00:03:20,560 --> 00:03:22,640
of what farming is all about.
68
00:03:22,640 --> 00:03:25,320
I went to markets as a
young lad with my dad.
69
00:03:25,320 --> 00:03:27,800
For me, they were always
a great experience.
70
00:03:27,800 --> 00:03:31,320
So there's a curiosity about the
marketplace and going along
71
00:03:31,320 --> 00:03:33,400
there, meeting Stuart,
selling some of the lambs
72
00:03:33,400 --> 00:03:34,800
that have been on the land,
73
00:03:34,800 --> 00:03:36,480
it's exciting.
74
00:03:36,480 --> 00:03:39,160
One thing I do know is that
I'm going to be meeting
75
00:03:39,160 --> 00:03:41,240
some very interesting characters.
76
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AUCTIONEER CHANTS
77
00:03:51,800 --> 00:03:53,320
Hobbs Parker Auctioneers
78
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run a livestock market that each
year sells
79
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over 200,000 cattle, sheep and pigs.
80
00:03:59,400 --> 00:04:02,320
SHEEP BLEAT
81
00:04:04,040 --> 00:04:07,760
I'm meeting with livestock
auctioneer John Rossiter.
82
00:04:08,720 --> 00:04:10,880
Good to meet you. Are you well?
Marcus, hi, I'm John.
83
00:04:10,880 --> 00:04:13,080
John, good to meet you. Nice to meet
you. Busy in here.
84
00:04:13,080 --> 00:04:15,680
Yeah. Let me show you this.
Put your hand on one of them.
85
00:04:15,680 --> 00:04:17,040
That's a really good lamb.
86
00:04:17,040 --> 00:04:18,720
I've never done that, ever.
87
00:04:18,720 --> 00:04:20,400
We handle every single one of them,
88
00:04:20,400 --> 00:04:22,600
so we're grading the lambs
89
00:04:22,600 --> 00:04:26,440
and I will put a blue mark on the
rump of the ones that are ready.
90
00:04:26,440 --> 00:04:29,160
And I will put a mark in
the middle of the back
91
00:04:29,160 --> 00:04:31,400
if we think they're a
little bit too lean.
92
00:04:34,480 --> 00:04:35,960
Handle that one.
93
00:04:35,960 --> 00:04:38,480
Oh, yeah. Not as good. Oh, yeah.
94
00:04:38,480 --> 00:04:40,840
And that one.
95
00:04:40,840 --> 00:04:44,400
See, those two, those two
lambs there look identical.
96
00:04:44,400 --> 00:04:48,360
You put your hand up here,
that's your shoulder there. Yeah.
97
00:04:48,360 --> 00:04:50,600
I'd rather eat that
shoulder than that one.
98
00:04:50,600 --> 00:04:53,280
So this bit here is where you're
getting your chops. Yes.
99
00:04:53,280 --> 00:04:54,960
They're your loin chops. Yeah.
100
00:04:57,520 --> 00:05:00,360
With hundreds of sheep already
at this packed market,
101
00:05:00,360 --> 00:05:03,360
Stuart's arriving to
add five of his own.
102
00:05:03,360 --> 00:05:06,360
You all right? Yeah.
Stand back then.
103
00:05:06,360 --> 00:05:09,080
Come on. Let's go.
104
00:05:13,440 --> 00:05:15,720
I know how to grade them now. Yeah?
105
00:05:15,720 --> 00:05:17,480
These are top quality, these.
106
00:05:17,480 --> 00:05:19,160
Tell us what you think.
107
00:05:22,240 --> 00:05:24,280
I'd say that one is the smaller.
108
00:05:24,280 --> 00:05:25,800
I'd say that's all right.
109
00:05:27,880 --> 00:05:29,880
That one's leaner than the rest. Oh.
110
00:05:29,880 --> 00:05:31,880
So we're going to sell
him separately. OK.
111
00:05:31,880 --> 00:05:35,040
He's bigger but leaner, yeah?
Size isn't everything.
112
00:05:36,120 --> 00:05:38,600
Stuart doesn't usually
auction his lambs,
113
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but rearing livestock
requires flexibility.
114
00:05:41,560 --> 00:05:45,040
When they're ready, they sort of
need to go because they're eating
115
00:05:45,040 --> 00:05:48,120
grass that something
else can be eating.
116
00:05:48,120 --> 00:05:51,280
So, normally, I would have liked
to have taken these to the abattoir
117
00:05:51,280 --> 00:05:53,880
and then delivered them
straight to a customer,
118
00:05:53,880 --> 00:05:55,840
like a box of lamb. Yeah.
119
00:05:55,840 --> 00:05:59,040
At the moment, we're having a
real problem with the abattoir
120
00:05:59,040 --> 00:06:00,320
of being short-staffed.
121
00:06:00,320 --> 00:06:02,760
They've got half the number
of slaughter men
122
00:06:02,760 --> 00:06:04,880
than they did this time last year.
123
00:06:04,880 --> 00:06:09,640
So normally I could ring up
and book in five lambs tomorrow,
124
00:06:09,640 --> 00:06:11,240
or in a few days' time.
125
00:06:11,240 --> 00:06:15,000
It's now taking two months...
Really? ..to book them in.
126
00:06:15,000 --> 00:06:18,520
And whilst an auction can be a
good way of making a quick sale...
127
00:06:18,520 --> 00:06:22,160
AUCTIONEER CHANTS
128
00:06:22,160 --> 00:06:25,560
..keeping up with what's
going on can be pretty difficult.
129
00:06:28,080 --> 00:06:30,920
Just don't wave your arms about.
130
00:06:30,920 --> 00:06:34,360
AUCTIONEER CHANTS
131
00:06:34,360 --> 00:06:36,680
Keep your hands in your pockets!
132
00:06:38,000 --> 00:06:41,440
So quick! We could be going
home with more than we brought.
133
00:06:43,040 --> 00:06:45,600
I have got no clue what's going
on right now.
134
00:06:45,600 --> 00:06:48,920
I think the only thing I do know
is that my hands are in my pockets
135
00:06:48,920 --> 00:06:50,720
and that's where they're staying.
136
00:06:50,720 --> 00:06:58,720
17, 18, 19, 19, bid 20, 21,
22, 23, 24, 25...
137
00:06:58,720 --> 00:07:01,760
I've spotted a couple of buyers
going head-to-head
138
00:07:01,760 --> 00:07:04,560
and I'm keen to try and get
a bit more up to speed
139
00:07:04,560 --> 00:07:06,520
before Stuart sells his lambs.
140
00:07:06,520 --> 00:07:11,880
36... 37, 8, 9...40.
141
00:07:11,880 --> 00:07:15,160
40 bids. All done at 40...
142
00:07:15,160 --> 00:07:18,080
I noticed you got into a bit
of a bidding war there.
143
00:07:18,080 --> 00:07:19,480
I did, yes. What happened?
144
00:07:19,480 --> 00:07:22,480
I think both of us wanted the lambs
because they were ewe lambs
145
00:07:22,480 --> 00:07:24,120
and because of how
they've been bred.
146
00:07:24,120 --> 00:07:27,640
We both wanted them, but I wasn't
prepared to go stupid on them.
147
00:07:27,640 --> 00:07:29,400
Do you go away disappointed now?
148
00:07:29,400 --> 00:07:31,880
I will be a little bit disappointed,
I'm not going to lie.
149
00:07:31,880 --> 00:07:34,440
They look great, don't they? They
do and it's quite exciting,
150
00:07:34,440 --> 00:07:37,000
buying... Well, I find it very
exciting, buying in the market,
151
00:07:37,000 --> 00:07:39,440
because it's, "What I'm going
to bring home today?"
152
00:07:39,440 --> 00:07:41,440
Yeah. And how many of
you got on your land?
153
00:07:41,440 --> 00:07:46,000
I've got 34 of my own sheep,
but I work for my family,
154
00:07:46,000 --> 00:07:48,000
which we have just under 700.
155
00:07:48,000 --> 00:07:50,560
Wow, OK. So you've got a family
business, then you've got
156
00:07:50,560 --> 00:07:53,720
the little bit that you do that you
enjoy as well. Yes, that's correct.
157
00:07:53,720 --> 00:07:57,320
So, coming here, do you always
come as a buyer with a plan?
158
00:07:57,320 --> 00:07:59,760
Yes. I think you have to
have some sort of limit,
159
00:07:59,760 --> 00:08:01,400
otherwise it can get out of hand.
160
00:08:01,400 --> 00:08:03,760
So what are the tricks?
How do you buy?
161
00:08:03,760 --> 00:08:06,960
Do you lift your hand or you nod or
you wink? How...? What's your...?
162
00:08:06,960 --> 00:08:09,080
A bit of all three, really.
163
00:08:09,080 --> 00:08:12,000
Today I was a bit of a nodder,
before I've done hand.
164
00:08:12,000 --> 00:08:14,760
It just depends. Just you feel.
Yeah, how I feel on the day.
165
00:08:14,760 --> 00:08:18,120
The auctioneer's coming up
behind us, I should stop nodding.
166
00:08:18,120 --> 00:08:19,720
I'll end up buying some sheep!
167
00:08:19,720 --> 00:08:21,760
They might think you're
buying some today.
168
00:08:21,760 --> 00:08:23,880
AUCTIONEER CHANTS
169
00:08:23,880 --> 00:08:25,440
Stuart's lambs are up next,
170
00:08:25,440 --> 00:08:29,200
so I've got to pay attention and
do my best to follow the action.
171
00:08:29,200 --> 00:08:32,240
They are 42 and a half's
the first bid...
172
00:08:32,240 --> 00:08:36,000
..£90. £90 in a bid, 85 in a bid.
Five at a bit.
173
00:08:36,000 --> 00:08:38,680
6...87 bid, 8...88 a bid.
174
00:08:38,680 --> 00:08:41,680
9...89 bid, 89 bid, 89
a bid, right hand.
175
00:08:41,680 --> 00:08:46,000
Now at 89, 89 being sold.
Last time, anyone else? At 89.
176
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He's heavier. 44.
177
00:08:48,240 --> 00:08:51,520
And now we're going to bid...
In there's £80. 80 bid, 80, 80, 80,
178
00:08:51,520 --> 00:08:53,600
80, 80 got left hand,
now 80 bid, left hand.
179
00:08:53,600 --> 00:08:57,480
Last time, anyone else?
At £80, at 80...
180
00:08:57,480 --> 00:08:59,720
Got a nice pen of lambs...
181
00:08:59,720 --> 00:09:01,040
What happened?
182
00:09:01,040 --> 00:09:02,320
They sold.
183
00:09:02,320 --> 00:09:06,280
89 for the bigger ones.
184
00:09:06,280 --> 00:09:08,240
And this one? Uh...
185
00:09:08,240 --> 00:09:10,080
82, I think.
186
00:09:12,400 --> 00:09:15,280
Even experienced farmer
Stuart isn't 100% sure
187
00:09:15,280 --> 00:09:17,040
what the final figures were,
188
00:09:17,040 --> 00:09:19,840
so it's up to auctioneer John
to set us straight.
189
00:09:19,840 --> 00:09:23,480
Just a question I'd like to ask,
Stuart's sheep, how did they go?
190
00:09:23,480 --> 00:09:25,840
Four lambs made 89,
191
00:09:25,840 --> 00:09:29,960
and the one that sold for
82 was a bit leaner,
192
00:09:29,960 --> 00:09:31,640
even though he was
a bit heavier. Oh.
193
00:09:31,640 --> 00:09:34,880
And that is pretty acceptable,
yeah, about right on the day.
194
00:09:34,880 --> 00:09:37,200
Are you happy? Yeah.
That's money in the bank.
195
00:09:37,200 --> 00:09:38,560
That's it.
196
00:09:38,560 --> 00:09:39,960
Diesel in the tank, yeah.
197
00:09:41,800 --> 00:09:44,800
I'm really pleased I've
been and I've seen it
198
00:09:44,800 --> 00:09:47,800
and now understand another
element of farming.
199
00:09:48,800 --> 00:09:52,280
It really does put everything
that I'm doing into perspective
200
00:09:52,280 --> 00:09:56,200
of how small I am in the
farming community.
201
00:09:56,200 --> 00:09:57,800
But I've only just started.
202
00:09:57,800 --> 00:09:59,520
Who knows where we're going to go?
203
00:10:03,600 --> 00:10:06,680
After being surrounded
by hundreds of lambs,
204
00:10:06,680 --> 00:10:11,080
back in the kitchen garden, there's
only one condiment on my mind.
205
00:10:13,600 --> 00:10:16,880
I've got this little patch
here of mint.
206
00:10:16,880 --> 00:10:19,200
What I'm doing is I'm
keeping it under control.
207
00:10:19,200 --> 00:10:21,240
I know that mint can go wild.
208
00:10:21,240 --> 00:10:25,040
And I've got thyme, got
marjoram, got some sage.
209
00:10:25,040 --> 00:10:27,360
You know, it's good.
Everything's in order,
210
00:10:27,360 --> 00:10:29,480
but mint goes wild.
211
00:10:29,480 --> 00:10:32,560
So, every now and again,
I just come out, pick it,
212
00:10:32,560 --> 00:10:33,960
keep that little bush small,
213
00:10:33,960 --> 00:10:36,600
and then I just turn it
into a little bit of mint sauce.
214
00:10:45,760 --> 00:10:47,760
Really important, when
you're chopping mint,
215
00:10:47,760 --> 00:10:50,120
don't force your knife.
Make sure it's nice and sharp.
216
00:10:50,120 --> 00:10:53,080
If you bruise mint,
it goes black straight away.
217
00:10:53,080 --> 00:10:55,520
So always...you always
know if you've done it right,
218
00:10:55,520 --> 00:10:58,160
when you've chopped it and
it's still lovely and green.
219
00:10:58,160 --> 00:11:00,800
Just love the aroma as soon
as you put the knife through it.
220
00:11:02,040 --> 00:11:03,920
So I've got a little bit
of vinegar here
221
00:11:03,920 --> 00:11:05,640
and I'm just going to drop it in.
222
00:11:06,640 --> 00:11:08,080
I always use white wine vinegar,
223
00:11:08,080 --> 00:11:10,280
but I also put a little bit
of cumin with mine.
224
00:11:10,280 --> 00:11:13,480
Cumin and the mint, perfect marriage
with lamb, especially the cumin.
225
00:11:13,480 --> 00:11:15,520
It's a lovely spice with lamb.
226
00:11:16,880 --> 00:11:20,160
I like to use the mint sauce
for other things as well.
227
00:11:20,160 --> 00:11:23,360
I actually think it's really
quite nice as a little rub
228
00:11:23,360 --> 00:11:25,520
and as a little marinade,
even on some lamb chops
229
00:11:25,520 --> 00:11:27,120
before you grill them.
230
00:11:28,280 --> 00:11:31,320
We all know mint and lamb
is a perfect combination,
231
00:11:31,320 --> 00:11:33,840
but I just think that the
cumin gives it a little bit
232
00:11:33,840 --> 00:11:35,520
of something different.
233
00:11:46,560 --> 00:11:50,240
With Autumn upon us, I have been
thinking of ways to get a greater
234
00:11:50,240 --> 00:11:54,400
variety of produce into the
kitchen garden all year round.
235
00:11:56,360 --> 00:11:59,760
Something I've tried and failed
with before is pumpkins.
236
00:11:59,760 --> 00:12:02,800
I'm determined that next
year I'll get them right,
237
00:12:02,800 --> 00:12:05,720
but that means doing
the prep this season.
238
00:12:05,720 --> 00:12:09,360
My area for gourds is completely
overgrown with nasturtiums,
239
00:12:09,360 --> 00:12:13,080
so I've invited round my veg-growing
friends, Rosanna and Signe,
240
00:12:13,080 --> 00:12:14,880
to give me some tips.
241
00:12:14,880 --> 00:12:16,120
Hello.
242
00:12:16,120 --> 00:12:17,680
Hey, guys.
243
00:12:17,680 --> 00:12:19,960
Well, that's nice to see
a familiar face. Yeah.
244
00:12:19,960 --> 00:12:22,680
Faces, I should say.
How are you both? Really good.
245
00:12:22,680 --> 00:12:23,880
Thank you for coming over.
246
00:12:23,880 --> 00:12:25,320
You always come with things.
247
00:12:25,320 --> 00:12:28,040
Just a few of the sort of
highlights of the season
248
00:12:28,040 --> 00:12:29,760
from the market garden back there.
249
00:12:29,760 --> 00:12:31,840
That little squash there
looks amazing.
250
00:12:31,840 --> 00:12:33,040
Yeah. Look at that!
251
00:12:33,040 --> 00:12:36,000
It's called sweet dumpling,
this one. That's really nice.
252
00:12:37,240 --> 00:12:41,520
If I can grow gourds like Rosanna
and Signe, I'll be a happy man.
253
00:12:41,520 --> 00:12:44,720
So I want to show them the area
where my pumpkins failed
254
00:12:44,720 --> 00:12:46,880
and the nasturtiums took over.
255
00:12:46,880 --> 00:12:50,800
So what I want to do is cut
all this back and do pumpkins.
256
00:12:50,800 --> 00:12:53,640
I just love pumpkins.
I love pumpkin soup.
257
00:12:53,640 --> 00:12:55,920
As a flavour, as a vegetable,
258
00:12:55,920 --> 00:12:58,240
but as a soup is just knock out.
259
00:12:59,880 --> 00:13:03,040
Although I love including
nasturtiums in my recipes,
260
00:13:03,040 --> 00:13:06,440
I have more than enough
in other areas of the garden,
261
00:13:06,440 --> 00:13:08,440
so all of this needs to go.
262
00:13:08,440 --> 00:13:10,760
Right, so, what I need,
263
00:13:10,760 --> 00:13:13,360
I need a masterclass from
you two on pumpkins.
264
00:13:13,360 --> 00:13:16,880
OK. What do I need? What's the plan?
What do I need to do?
265
00:13:16,880 --> 00:13:20,120
I think the first thing you need
to do is get really excited
266
00:13:20,120 --> 00:13:22,520
about how many varieties
there are to choose from.
267
00:13:22,520 --> 00:13:24,480
That's actually a really
big challenge for us
268
00:13:24,480 --> 00:13:26,560
because there are so
many exciting varieties.
269
00:13:26,560 --> 00:13:29,520
I want to keep it relatively
straightforward and simple.
270
00:13:29,520 --> 00:13:31,560
Big orange pumpkins are my
favourite
271
00:13:31,560 --> 00:13:33,600
and then the small varieties,
really... Yeah.
272
00:13:33,600 --> 00:13:35,440
..because I quite like
them braised down.
273
00:13:35,440 --> 00:13:37,240
When do we plant them, by the way?
274
00:13:37,240 --> 00:13:38,640
Pumpkins don't like frost.
275
00:13:38,640 --> 00:13:40,080
Don't? Don't.
276
00:13:40,080 --> 00:13:43,280
So you sort of have from
the last frost in spring
277
00:13:43,280 --> 00:13:46,360
to the first frost in autumn
to have them growing.
278
00:13:46,360 --> 00:13:49,760
So you really want to get
them out by mid-May
279
00:13:49,760 --> 00:13:52,920
and then you want to harvest them
before the first frost as well
280
00:13:52,920 --> 00:13:55,520
because they'll sort of get
damaged on the skin.
281
00:13:57,440 --> 00:14:00,880
Is it literally a packet of seeds
and just planting them in?
282
00:14:00,880 --> 00:14:05,120
Take a 9cm pot, get the seed
in there and germinate
283
00:14:05,120 --> 00:14:07,520
it in there, two or three
weeks and then plant it out -
284
00:14:07,520 --> 00:14:09,800
when you have quite a strong
plant that can go out.
285
00:14:09,800 --> 00:14:13,680
Right, let's crack on. Yeah.
That's good, good, good stuff.
286
00:14:13,680 --> 00:14:18,120
What do we need to do? Turn soil,
and how do I prepare this then?
287
00:14:18,120 --> 00:14:20,360
They want a quite rich soil.
288
00:14:20,360 --> 00:14:23,000
So if you know anyone who
can give you some manure.
289
00:14:23,000 --> 00:14:25,840
Manure? Well rotted manure to put
out,
290
00:14:25,840 --> 00:14:28,280
that's a really good thing to do.
291
00:14:28,280 --> 00:14:30,080
In terms of it being October now,
292
00:14:30,080 --> 00:14:33,040
then maybe covering that
with a thick layer of straw
293
00:14:33,040 --> 00:14:36,920
will also help. Extra protection
for the soil over the winter.
294
00:14:36,920 --> 00:14:40,120
So it's getting clear
of the nasturtium,
295
00:14:40,120 --> 00:14:43,800
turning it, weeding it,
get some manure into it.
296
00:14:43,800 --> 00:14:46,120
The only step I would maybe
skip is the turning it -
297
00:14:46,120 --> 00:14:47,440
I don't know if you need to.
298
00:14:47,440 --> 00:14:48,680
I've got no problem with that.
299
00:14:48,680 --> 00:14:52,120
Yeah, I think...
I don't mind turning the soil.
300
00:14:52,120 --> 00:14:54,640
I think removing the weeds,
especially any root weeds,
301
00:14:54,640 --> 00:14:57,080
which there doesn't seem
to be a major issue here...
302
00:14:57,080 --> 00:14:58,600
You can do without that then? Yeah.
303
00:14:58,600 --> 00:15:01,240
What you can do with a fork,
if I can show you... Yeah.
304
00:15:01,240 --> 00:15:05,320
..is to go through and
just lift it like that.
305
00:15:05,320 --> 00:15:07,800
Aerate it. Yeah, exactly. Yeah.
306
00:15:07,800 --> 00:15:10,840
Just like you disturb
it a little bit,
307
00:15:10,840 --> 00:15:13,840
but not quite as much as you
do by turning it over. OK.
308
00:15:13,840 --> 00:15:16,560
Then you just leave all
the earthworms where
309
00:15:16,560 --> 00:15:19,800
they like to be, all the bacteria,
they like to be up there...
310
00:15:19,800 --> 00:15:22,920
..down there, so they don't
come up into the sunlight.
311
00:15:22,920 --> 00:15:24,280
It's all about the soil life
312
00:15:24,280 --> 00:15:26,560
because that's what you want
working for you,
313
00:15:26,560 --> 00:15:28,520
if you want a successful crop.
314
00:15:30,960 --> 00:15:33,520
So, we're almost there. Yeah.
315
00:15:33,520 --> 00:15:36,120
Manure, good quantity of that over
it,
316
00:15:36,120 --> 00:15:38,360
bit of straw, sort of job done...
317
00:15:38,360 --> 00:15:41,360
Yeah. Yeah. ..for now.
For the winter. Yeah.
318
00:15:41,360 --> 00:15:43,960
Sounds good. Thanks for your
help, guys. You're welcome.
319
00:15:43,960 --> 00:15:46,200
I think we've done a
good job there. Yeah.
320
00:15:46,200 --> 00:15:50,560
Many hands making light
work and all that.
321
00:15:50,560 --> 00:15:54,040
Before I dive straight into growing
a new crop of pumpkins,
322
00:15:54,040 --> 00:15:58,000
I'm curious to discover how
many varieties there are.
323
00:15:58,000 --> 00:16:01,600
So I'm off to visit a charity in
Kent that has a bumper harvest
324
00:16:01,600 --> 00:16:04,120
thanks to its team of
dedicated trainees.
325
00:16:05,480 --> 00:16:09,320
Spadework uses horticulture to help
adults with learning disabilities
326
00:16:09,320 --> 00:16:13,200
feel more independent
and lead fulfilling lives.
327
00:16:13,200 --> 00:16:17,320
I'm joining CEO Kris Healey
and manager Mike Ashby
328
00:16:17,320 --> 00:16:22,560
to see their trainees in action in
the pick your own pumpkin garden.
329
00:16:22,560 --> 00:16:27,960
Like a sea of orange...
Orange and green and people.
330
00:16:27,960 --> 00:16:29,080
I love this.
331
00:16:29,080 --> 00:16:31,560
I'm trying not to stand
on your pumpkins.
332
00:16:31,560 --> 00:16:33,120
Hello, everybody. ALL: Hi.
333
00:16:33,120 --> 00:16:34,360
This is impressive.
334
00:16:34,360 --> 00:16:36,400
Yeah, it is. Yeah.
It's very impressive.
335
00:16:36,400 --> 00:16:38,560
So, what are you guys
doing now, then?
336
00:16:38,560 --> 00:16:41,320
So, we're in the process of cropping
them and harvesting them all up.
337
00:16:41,320 --> 00:16:43,680
They're all good to go now?
They're all good to go, absolutely.
338
00:16:43,680 --> 00:16:46,520
Shelly's just done one of these
really good warty goblins,
just here.
339
00:16:46,520 --> 00:16:48,400
It's got a funny skin on
that one, doesn't it?
340
00:16:48,400 --> 00:16:50,920
They're bred to look like that,
actually. Are they?
341
00:16:50,920 --> 00:16:52,400
It used to be seen as a defect.
342
00:16:52,400 --> 00:16:55,240
But with the movement in the
Halloween sector,
343
00:16:55,240 --> 00:16:57,960
nice big warts on pumpkins are
a nice thing to have these days.
344
00:16:57,960 --> 00:16:59,400
Of course, yes, of course. Yeah.
345
00:16:59,400 --> 00:17:02,360
Look at this. It's incredible.
Some big 'uns over here, look.
346
00:17:02,360 --> 00:17:03,720
There are some big 'uns, yeah.
347
00:17:03,720 --> 00:17:05,400
So how many varieties
are you growing?
348
00:17:05,400 --> 00:17:07,800
There are over 40 varieties
in here. Are there? Yeah.
349
00:17:07,800 --> 00:17:10,200
What's the most popular?
You know what? It depends
350
00:17:10,200 --> 00:17:13,680
because we're growing what
you'd call, like, a carving pumpkin.
351
00:17:13,680 --> 00:17:16,400
So that's a typical
Halloween, a warty goblin,
352
00:17:16,400 --> 00:17:19,320
that's going to look good with
a funky face cut into it
353
00:17:19,320 --> 00:17:21,720
and still probably make
half decent soup.
354
00:17:21,720 --> 00:17:24,160
But then we've also got the
edible side of things.
355
00:17:24,160 --> 00:17:27,120
So where we're really focusing on is
stuff that tastes good and there's
356
00:17:27,120 --> 00:17:28,720
a cultural element to that as well,
357
00:17:28,720 --> 00:17:31,760
so plants that are from different
parts of the world and the aspects
358
00:17:31,760 --> 00:17:34,760
that they bring in terms of the
sensory elements, you know, being
359
00:17:34,760 --> 00:17:37,880
tactile, you know, feeling smooth,
feeling rough, feeling bumpy.
360
00:17:37,880 --> 00:17:40,960
And I think for us it was really
important is that we want that bit
361
00:17:40,960 --> 00:17:43,640
of variety, that diversity
is really, really important to us,
362
00:17:43,640 --> 00:17:46,400
recognising that every
pumpkin is different. Yeah.
363
00:17:46,400 --> 00:17:47,840
There's a pumpkin for everybody.
364
00:17:47,840 --> 00:17:50,640
And some taste better than others,
some look better than others.
365
00:17:50,640 --> 00:17:53,600
But the really weird-looking ones,
the really ugly, bumpy ones,
366
00:17:53,600 --> 00:17:55,920
they're something special,
they're really good.
367
00:17:55,920 --> 00:17:59,520
You know, the guy that I've got in
my hand here is a fig leaf gourd.
368
00:17:59,520 --> 00:18:02,200
It looks a little bit like a melon,
right? It does, actually.
369
00:18:02,200 --> 00:18:05,240
And if we cut this open, it doesn't
have any beta carotene in it,
370
00:18:05,240 --> 00:18:07,480
so you've not got
that orangey flesh.
371
00:18:07,480 --> 00:18:09,840
But this is grown for its
seeds more than its flesh,
372
00:18:09,840 --> 00:18:12,960
so they're quite nice fried
off with some spices or herbs.
373
00:18:12,960 --> 00:18:15,200
And everything here is for
someone to come and buy?
374
00:18:15,200 --> 00:18:16,800
Absolutely. Even the display ones?
375
00:18:16,800 --> 00:18:18,720
Especially the display
ones, absolutely.
376
00:18:18,720 --> 00:18:21,480
Because they're the different ones.
Absolutely. We're a charity.
377
00:18:21,480 --> 00:18:24,120
Every single pumpkin that somebody
purchases goes to supporting us.
378
00:18:24,120 --> 00:18:26,440
It means something.
It makes a huge, huge difference.
379
00:18:26,440 --> 00:18:29,040
And it's so much hard work.
We've all put an awful lot into it.
380
00:18:29,040 --> 00:18:31,800
We're just coming up to
pumpkin season, but fear not
381
00:18:31,800 --> 00:18:33,120
because we've saved, Marcus,
382
00:18:33,120 --> 00:18:35,160
for you, one whole quarter for you
to harvest.
383
00:18:35,160 --> 00:18:36,760
Well, let's get cracking then.
384
00:18:38,840 --> 00:18:42,440
One of the trainees' key jobs
is to harvest the pumpkins
385
00:18:42,440 --> 00:18:44,960
and Katie is going to
show me how it's done.
386
00:18:47,480 --> 00:18:49,480
Show me what's the best thing to do.
387
00:18:49,480 --> 00:18:52,640
Right. You have to be careful
when you're snipping it,
388
00:18:52,640 --> 00:18:55,600
so I would say
do it from this part first.
389
00:18:55,600 --> 00:18:57,320
Yeah. Got it.
390
00:18:57,320 --> 00:19:00,760
If you have any of this part
sticking out, just snip it on there.
391
00:19:00,760 --> 00:19:03,440
Can you see, Marcus, it's in
the shape of a T? Ah, got it.
392
00:19:03,440 --> 00:19:04,920
That's how you do it.
393
00:19:04,920 --> 00:19:06,840
But, also, be careful when you snip
it
394
00:19:06,840 --> 00:19:10,400
because you have to leave
some of the top part on.
395
00:19:10,400 --> 00:19:13,200
If you don't,
it's not going to look good.
396
00:19:13,200 --> 00:19:16,600
So, Katie, why do you come here?
What does it mean to you?
397
00:19:16,600 --> 00:19:20,240
Well, Spadework means
quite a lot to me.
398
00:19:20,240 --> 00:19:22,960
I mean, making friends as
you go along the way,
399
00:19:22,960 --> 00:19:26,000
getting to know everyone.
The community? Yes,
400
00:19:26,000 --> 00:19:27,840
that's what is most important.
401
00:19:27,840 --> 00:19:29,480
Do you like pumpkin?
402
00:19:29,480 --> 00:19:32,000
Well, truth be told...
403
00:19:32,000 --> 00:19:35,400
..I'm not much of a pumpkin person.
404
00:19:35,400 --> 00:19:37,760
But sometimes there
is the old saying,
405
00:19:37,760 --> 00:19:41,360
"How do you know if you're going
to like it if you don't try it?"
406
00:19:41,360 --> 00:19:44,520
That's what my mum used to say,
exactly, and you're right.
407
00:19:44,520 --> 00:19:47,560
Because I think pumpkins,
we just see them so often
408
00:19:47,560 --> 00:19:50,400
with candles inside and
carved out for Halloween,
409
00:19:50,400 --> 00:19:52,240
but I love them.
410
00:19:52,240 --> 00:19:54,520
I think just making a
pumpkin soup is just great,
411
00:19:54,520 --> 00:19:57,720
or even braised and
roasted pumpkin's good, too.
412
00:19:57,720 --> 00:20:01,240
Yeah, also, if you do carve it
and you don't want an actual
413
00:20:01,240 --> 00:20:02,560
candle in there because,
414
00:20:02,560 --> 00:20:05,040
if you don't want to burn yourself,
415
00:20:05,040 --> 00:20:09,480
I advise you to get like a tea light
or a candle that you can just turn
416
00:20:09,480 --> 00:20:12,200
on because then it'll be easier
so you don't burn yourself.
417
00:20:12,200 --> 00:20:14,960
Safer. It's much safer.
With a little battery inside.
418
00:20:14,960 --> 00:20:17,560
Yeah, exactly. Good bit of
advice, that. Thank you.
419
00:20:17,560 --> 00:20:19,640
Shall we get chopping? Yeah, sure.
420
00:20:19,640 --> 00:20:22,480
Where shall I start?
I'm under your direction.
421
00:20:28,440 --> 00:20:31,840
Once the pumpkins have been
harvested, they're put on display
422
00:20:31,840 --> 00:20:34,640
and, today, Fraser is getting
them ready to be viewed
423
00:20:34,640 --> 00:20:36,120
and sold to the public.
424
00:20:38,560 --> 00:20:39,640
Wow.
425
00:20:39,640 --> 00:20:44,040
So many different colours.
What a fantastic display you've got.
426
00:20:46,360 --> 00:20:48,880
Look at that. What's that one?
What does that look like to you?
427
00:20:48,880 --> 00:20:51,240
It looks like a brain head.
428
00:20:51,240 --> 00:20:53,560
That's a beauty.
Yeah, it's a big beauty one.
429
00:20:53,560 --> 00:20:56,960
There's another one. That one is
a very monster-y, ugly one.
430
00:20:56,960 --> 00:20:59,240
That's weird. Look at that. Yeah.
431
00:20:59,240 --> 00:21:00,960
I mean, that's perfect.
432
00:21:00,960 --> 00:21:03,600
Careful. Mustn't hold the stalks.
Always the bottom?
433
00:21:03,600 --> 00:21:04,680
Hold them like this.
434
00:21:04,680 --> 00:21:07,240
If the stalk snaps off,
we'll be in trouble
435
00:21:07,240 --> 00:21:09,440
and then the top
will get too mouldy.
436
00:21:09,440 --> 00:21:11,160
Starts to die back? Yeah.
437
00:21:11,160 --> 00:21:13,160
And so we need to
hold them underneath,
438
00:21:13,160 --> 00:21:15,320
it's much more safe.
That's good to know.
439
00:21:15,320 --> 00:21:17,600
That's a perfect one for
Halloween, though. Yes, it is.
440
00:21:17,600 --> 00:21:20,240
I'll put that one back then.
Good advice, I must say.
441
00:21:20,240 --> 00:21:24,760
I think you've got the best variety
of pumpkins I think I've ever seen.
442
00:21:28,320 --> 00:21:31,560
Food growing, farming,
is all about passion,
443
00:21:31,560 --> 00:21:34,800
there's no two ways about that,
and the love for what you do.
444
00:21:34,800 --> 00:21:38,800
And there's one thing you get
here is an amazing amount of love,
445
00:21:38,800 --> 00:21:44,240
passion and excitement for pumpkins
and growing in the community.
446
00:21:44,240 --> 00:21:48,000
There is one thing that I'll take
away from coming to this incredible
447
00:21:48,000 --> 00:21:53,800
place, again, how important the
community is and that connection
448
00:21:53,800 --> 00:21:55,080
with the people around you.
449
00:21:55,080 --> 00:21:57,240
It's brilliant.
I've loved every minute of it.
450
00:21:57,240 --> 00:22:01,400
I love meeting these guys and
their pumpkins are sensational.
451
00:22:04,800 --> 00:22:07,600
My curiosity has certainly
been satisfied.
452
00:22:07,600 --> 00:22:10,800
But, for me, it's the warty
goblin that wins the day.
453
00:22:15,120 --> 00:22:18,440
Whether it's growing pumpkins
or rearing my own pigs,
454
00:22:18,440 --> 00:22:22,160
this journey has always been
about improving my cooking
455
00:22:22,160 --> 00:22:24,520
by gaining a deeper
understanding of food.
456
00:22:24,520 --> 00:22:25,760
There you go.
457
00:22:25,760 --> 00:22:29,760
PIGS SQUEAL AND SNORT
458
00:22:29,760 --> 00:22:32,400
My pigs aren't ready
for eating just yet,
459
00:22:32,400 --> 00:22:35,280
so I'm paying a visit
to Dec, a local butcher,
460
00:22:35,280 --> 00:22:37,200
to pick up something for lunch.
461
00:22:39,040 --> 00:22:41,360
Morning, gents. Morning. Morning.
462
00:22:41,360 --> 00:22:42,880
Wow, this looks amazing.
463
00:22:42,880 --> 00:22:45,520
I love a good butcher's display.
464
00:22:45,520 --> 00:22:48,320
Thank you. Really nice. Really nice.
465
00:22:48,320 --> 00:22:50,040
I'm looking for some pork loin,
466
00:22:50,040 --> 00:22:51,840
about a kilo, kilo and a half,
maybe.
467
00:22:51,840 --> 00:22:53,080
Well, I'm staring right at it
468
00:22:53,080 --> 00:22:55,280
and that one over there
looks absolutely perfect.
469
00:22:55,280 --> 00:22:57,720
Can we weigh that one out?
Yeah, brilliant.
470
00:22:57,720 --> 00:23:01,240
It's a bit more than I need,
but it seems too good to cut up,
471
00:23:01,240 --> 00:23:03,360
so I'm going to take the lot.
472
00:23:05,320 --> 00:23:07,360
Thank you. My pleasure.
473
00:23:08,400 --> 00:23:10,320
This is the perfect opportunity
474
00:23:10,320 --> 00:23:12,480
to try out a new sticky barbecue
pork
475
00:23:12,480 --> 00:23:15,360
sandwich I've been mulling over.
476
00:23:15,360 --> 00:23:18,200
I've got this beautiful
piece of pork loin.
477
00:23:18,200 --> 00:23:19,640
We don't need the pork just yet.
478
00:23:19,640 --> 00:23:24,200
What we're going to do is get our
barbecue sauce cooking away.
479
00:23:24,200 --> 00:23:26,560
I've also got some made
because it's always worth,
480
00:23:26,560 --> 00:23:29,280
when you're making a barbecue sauce,
make a good batch of it,
481
00:23:29,280 --> 00:23:32,360
get it into jars,
and it does last a while.
482
00:23:32,360 --> 00:23:38,280
To make the sauce, I'm chopping
onions, chilli and a cooking apple.
483
00:23:39,600 --> 00:23:41,600
For me, the flavours of
barbecue sauce are all
484
00:23:41,600 --> 00:23:43,880
about the caramelisation
of all the ingredients.
485
00:23:43,880 --> 00:23:47,040
It's a sweet and sour sauce
that has got a hint of smoke
486
00:23:47,040 --> 00:23:48,880
running through it.
487
00:23:48,880 --> 00:23:51,960
Rosemary. Now we're good to go.
488
00:23:54,480 --> 00:23:56,920
We've got so many other bits
of ingredients to go into this,
489
00:23:56,920 --> 00:23:59,280
so we're just going
to get that going.
490
00:23:59,280 --> 00:24:01,760
But we've got a little bit of
beautiful black garlic here,
491
00:24:01,760 --> 00:24:03,360
which is a fermented garlic,
492
00:24:03,360 --> 00:24:05,440
and it's got that real umami
flavour.
493
00:24:05,440 --> 00:24:07,320
It's big and bold and packs a
punch
494
00:24:07,320 --> 00:24:09,560
and it's been fermented
for a long time.
495
00:24:09,560 --> 00:24:11,840
Just gently chop the black garlic
up.
496
00:24:14,040 --> 00:24:18,680
I'm following this with Demerara
sugar for sweetness, paprika,
497
00:24:18,680 --> 00:24:20,720
and some mustard powder.
498
00:24:20,720 --> 00:24:23,000
I always find,
with the barbecue sauce,
499
00:24:23,000 --> 00:24:25,600
everybody does it
a little bit different.
500
00:24:25,600 --> 00:24:28,560
This is a tried and tested
recipe and it's brilliant.
501
00:24:28,560 --> 00:24:32,080
Look at that. It just really
does start to come to life.
502
00:24:32,080 --> 00:24:34,520
The smell is incredible.
503
00:24:34,520 --> 00:24:38,080
In goes some black treacle,
soy sauce
504
00:24:38,080 --> 00:24:41,880
and balsamic vinegar,
apple juice from my orchard,
505
00:24:41,880 --> 00:24:43,640
and, finally, some tomato sauce,
506
00:24:43,640 --> 00:24:46,520
before leaving to
simmer for 20 minutes.
507
00:24:46,520 --> 00:24:49,680
Then what we're going to do is we're
going to put it into our blender,
508
00:24:49,680 --> 00:24:51,840
blitz it up, and it becomes
nice and smooth.
509
00:24:51,840 --> 00:24:53,560
And you end up...
510
00:24:53,560 --> 00:24:57,080
..with that.
Our beautiful barbecue sauce.
511
00:24:57,080 --> 00:24:58,960
Now to our pork.
512
00:24:59,880 --> 00:25:04,400
I'm cutting the pork into generously
thick steaks, carefully removing
513
00:25:04,400 --> 00:25:08,480
the rind, which I'll use another
day as crackling for a roast,
514
00:25:08,480 --> 00:25:11,600
and then covering it
with a paprika rub.
515
00:25:11,600 --> 00:25:14,040
And they are just going
to go straight onto our grill.
516
00:25:19,880 --> 00:25:24,080
Whilst that cooks, I'm going to
make a simple celeriac slaw.
517
00:25:25,160 --> 00:25:26,520
This tastes of celery,
518
00:25:26,520 --> 00:25:28,760
but the difference between
this and your stick celery
519
00:25:28,760 --> 00:25:31,440
is that this is earthy. It's grown
pretty much under the ground
520
00:25:31,440 --> 00:25:32,960
and it's absolutely fantastic.
521
00:25:34,040 --> 00:25:36,880
I'm julienning the celeriac
and some apple
522
00:25:36,880 --> 00:25:39,880
before adding yoghurt and mustard.
523
00:25:42,400 --> 00:25:44,600
Mayonnaise is just as good.
524
00:25:44,600 --> 00:25:48,240
But I find, for this particular
dish, mayonnaise is incredibly rich
525
00:25:48,240 --> 00:25:50,360
and I think the yoghurt
is just fresher.
526
00:25:50,360 --> 00:25:53,840
What you do have here is this
is the fresh element of the dish.
527
00:25:53,840 --> 00:25:56,080
This is the...the bite.
528
00:25:56,080 --> 00:26:00,120
This is the bit that neutralises the
strength of the barbecue sauce
529
00:26:00,120 --> 00:26:02,720
and the pork that I'm going
to be putting with it later.
530
00:26:02,720 --> 00:26:05,240
And, finally, a bit more seasoning.
531
00:26:05,240 --> 00:26:06,840
And there you have it.
532
00:26:08,080 --> 00:26:11,160
On the grill, the pork's
coming along nicely.
533
00:26:11,160 --> 00:26:14,120
That charring is the flavour
that you're looking for.
534
00:26:14,120 --> 00:26:15,920
Smells incredible.
535
00:26:15,920 --> 00:26:20,080
I'll grab my barbecue sauce
and we'll do a little paint job.
536
00:26:21,280 --> 00:26:23,440
I'm going to put a little bit
of that barbecue sauce
537
00:26:23,440 --> 00:26:25,560
and just let that just
sit nicely on top.
538
00:26:28,720 --> 00:26:31,600
The charring on the outside is all
down to your personal flavour.
539
00:26:31,600 --> 00:26:33,160
I quite like the charring -
540
00:26:33,160 --> 00:26:35,920
I think it's absolutely delicious.
541
00:26:35,920 --> 00:26:39,720
Whilst the pork finishes, I'll toast
the ciabatta buns on the grill, too.
542
00:26:41,160 --> 00:26:42,840
And there's one final touch.
543
00:26:44,720 --> 00:26:45,880
A chimichurri sauce,
544
00:26:45,880 --> 00:26:47,400
that's a South American raw sauce,
545
00:26:47,400 --> 00:26:50,360
so it's raw chilli, green
chilli, slightly milder.
546
00:26:52,120 --> 00:26:54,080
Oh. That's good.
547
00:26:54,080 --> 00:26:56,120
Now we can start to assemble.
548
00:27:01,160 --> 00:27:03,920
Pork's perfect, beautiful and juicy.
549
00:27:03,920 --> 00:27:05,240
Look at that.
550
00:27:07,680 --> 00:27:09,200
I should stop eating it...
551
00:27:10,320 --> 00:27:12,520
..otherwise there's going
to be none left.
552
00:27:14,200 --> 00:27:15,520
Wow.
553
00:27:15,520 --> 00:27:17,880
Now for a little bit of my
chimichurri sauce.
554
00:27:17,880 --> 00:27:20,400
Little green magic on the top.
555
00:27:20,400 --> 00:27:23,520
Just gives a lovely
little bit of kick - another kick.
556
00:27:27,800 --> 00:27:30,080
This is crying out to be shared.
557
00:27:30,080 --> 00:27:32,560
Never done a takeaway at the farm
before.
558
00:27:32,560 --> 00:27:36,520
So I'm off to find Farmer Stuart
and his son Fred in the field next
559
00:27:36,520 --> 00:27:38,920
door to see if they
want a spot of lunch.
560
00:27:42,640 --> 00:27:46,240
The farming community,
the growing community,
561
00:27:46,240 --> 00:27:48,280
everybody's linked together.
562
00:27:49,600 --> 00:27:52,400
The auction was incredibly exciting.
563
00:27:52,400 --> 00:27:57,160
It was valuable information for me,
closing that circle of curiosity.
564
00:27:57,160 --> 00:27:59,960
I've brought you some lunch.
Oh, marvellous. Thank you.
565
00:27:59,960 --> 00:28:01,040
Here you are, gents.
566
00:28:01,040 --> 00:28:04,400
And then, on the flip side, you go
to the pumpkin patch and you see
567
00:28:04,400 --> 00:28:08,440
something that is vitally
important for a group of people
568
00:28:08,440 --> 00:28:11,280
who just love that place,
want to get out,
569
00:28:11,280 --> 00:28:14,920
need it for their mental welfare,
for their health.
570
00:28:14,920 --> 00:28:16,720
COWS MOO
571
00:28:16,720 --> 00:28:19,000
I think the more I reach out
and meet people and see
572
00:28:19,000 --> 00:28:21,160
the communities in
all their different forms
573
00:28:21,160 --> 00:28:22,680
and shapes and stories...
574
00:28:22,680 --> 00:28:23,840
This is delicious.
575
00:28:23,840 --> 00:28:26,320
..it's making me think about
the long-term future
576
00:28:26,320 --> 00:28:30,880
of expanding the farm,
creating more opportunities.
577
00:28:31,840 --> 00:28:33,880
So much going on,
so many things happening,
578
00:28:33,880 --> 00:28:35,480
it's actually quite brilliant.
579
00:28:36,880 --> 00:28:39,360
COWS MOO
78018
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