名厨马库斯·沃宁的花园厨房Marcus Wareing's Tales from a Kitchen Garden S01E01中英字幕（2022）

Until recently, my life revolved around Meusten-starred kitchens. But these days, I'm trying to slow down and broaden my horizons at my Sussex smallholding. This is something that I've never done before, venturing into the world of farming and growing. I'm a total beginner. But that won't stop me getting my hands dirty, bringing in some new arrivals. This is when the farm really does start to come to life. And getting help and tips from some of Britain's best producers. Gently tip them over the side, and off they go. You can eat every single thing there. Really? In the farming world, everybody loves to help each other. That's what I love about this new lifestyle. And with produce and livestock for inspiration. Certainly smells a bit different around here. I think they're definitely settling in. I've got plenty of tasty food to cook. Delicious. This just sings summer. Goodness. Oh wow, oh wow. Dream of moments like this, being a chef. And a local community to share it with. None of it will go to waste. New flavours, new ideas, new dishes. Yes, please. Wow. It's incredible. As I discover the secrets of the kitchen garden. In the heart of the high world, in East Sussex, is my smallholding. And over the past year, I've been spending more and more time here with my dog, Esme. There's no phone ringing, there's no laptop, there's no computer. It just makes me feel happy. With a veg patch, an orchard, bees and hives to look after, and the local farmers' sheep and cows in the field, there's always something that needs doing. It's not gonna be long and I'm gonna turn around and my kids have disappeared. And what I'm doing here is, I'm starting to plan something for the long-term future. But I'm a complete beginner. Fortunately, Gardener Anatoly has been at the smallholding for over 20 years. And we're always busy with a job. Today, one of the first tasks is to harvest the rhubarb. This is looking amazing. It's ready now? Yes, yes, it's ready. Go from the front bit first as you harvest. So I've already done it. You don't break the one existing in front of you. I'll start the front there. Ah, so it's more pulling than it is, isn't it? Yes, yeah, yeah, that's right. Got it. You've got quite a lot here. That's a lot of crumble. And the other thing, if you see the pink ones, normally the sweetest one. So sweet, sweet down here, sour towards the top. I've got big plans for this place. I wanna bring livestock in, new vegetables and fruit. I wanna go and speak to some suppliers, get their advice and try and bring that back here. What do you think, possible? It is possible, but it's involved determination, knowledge and help. Need some more help? Yeah. Me? Yes, probably a bit more. One of the things that has happened in the last couple of years is that we've all reflected on the past. And I think now for me, this is a time where I'm gonna use this as an opportunity to change my life, change my lifestyle and go down a different direction. I've got plans for the rhubarb, but I also want to get going with some livestock. So my first addition to my small holding is something I've wanted to rear all my life. Just behind the orchard is an area of beautiful, if overgrown woodland. In here, well, I'm led to believe that the previous owners had pigs. And in here somewhere, there's a pig stab. It's all very well wanting pigs, but I don't have a clue how to look after them. So I've asked local pig farmer, Flavian, to come down and take a look around the woods and make sure it's pig friendly. I think, there we go. It's a bit of open space. I would say this is not far from perfect location to keep pigs. I mean, you've got cover from the trees. Some pigs would suffer from sunburn in the summer because pigs can't sweat. So having cover like this, when it gets too hot, they can find somewhere cool. What about this? Plants, stuff like that? Yeah, I would say you wanna watch for some plants that are toxic to pigs. So you've got things like rhododendron. I've got to basically get rid of this. Yeah, anything they can get to, I'd take that down. There may be work to do on removing plants, but I would love to find that old pig sty, which is in here somewhere. Just trying to get a bit of sunlight. Wow, this is thick stuff. I wish I could remember where it was. I do feel like I'm in the Amazon here, but I know I'm not. It's not about you, but I'm knackered. What I have noticed is brambles. That is the one thing we have a lot of. Yeah, so the pigs would eat the berries. Have you found the sty yet? Not yet. No, trust me, it is in here. Here we go. Found it. There we are. Wow. That's pretty cool. Yeah, it is. It's actually quite solid. Yeah. That's perfect. Yeah. But look at what's above it. Yeah, that's not good. So we've got pig sty under a rhododendron bed. Oh no. I think it would be easier to move that rather than hacking that. What I wanna know is what variety of pig do you think I should get? For me, everything's about flavor. I would definitely stay clear of commercial because they probably wouldn't do that well out here. So I'd go for a traditional breed. You know, I wanna look for an animal that roots around and quite a long snout. A long snout so it can get underneath and get into the bushes. I would probably go for the mangolita. They are a rare breed. Their meat doesn't really compare to normal pork. So that's a USP. So let's do it then. Yeah, let's do it. Okay. Fantastic. Now I have the sty. I just need some pigs. So I've come to one of the most beautiful parts of the country, the North Yorkshire Moors. I'm on my way to see Lisa and she's a pig farmer and her pigs are the mangolita pig. I wanna see what makes them so different and also I wanna try some as well. It's all about, do I want these pigs and do I want them back in my farm? My dad actually, he had a pig and you know, he's part of the family. So there's a little bit of history there. And now I want to bring my own livestock to the farm. It's exciting. I'm looking forward to it. These Hungarian pigs are famed for their delicious meat and woolly coats. And this farm near Thirsk is one of the country's top breeders, supplying to Michelin-starred restaurants and high-end butchers. Hello. Lisa. It is, yes. Hi, Marcus. Lovely to see you. So I think we'd better look at your clothing. You dress very nice, but you're not wearing pig-proof things. What's wrong with this? Well, your boots are lovely, but if you're fond of them, you'll be sorry. Really? Got a boiler suit here, so it'll keep you clean. So I can just put that over my, okay. Just pop that over the top. Now, footwear. I'm a bit embarrassed, actually, because I have got some woollies with me, but they're brand new. They'll not look brand new when you're finished here, trust us. I thought I was just gonna come and sit into a nice field, some dry land, meet some piglets. But it sounds like I'm gonna go and meet the big boys. Right. Here we go. Ready to go? Right, where is she? Lisa? 200 years ago, these pigs were amongst the most prized produce in Europe. But in the 80s, because they are more expensive to rear than the common breeds, they came very close to extinction. Lisa's hoping I'll contribute to their revival. So we're gonna feed these ones over here. So you want two buckets, and I'll grab two buckets. If I'm going to learn how to look after them, I need Lisa to show me the ropes. Piggies! Din-dins, come on! Right, any advice? Just keep going. Ready? Come on. Come on, then. Whoa. Seeding time. They seem scared. I think it's the outfit. Could be. Come on, Lisa. Come on. There you go. That wasn't too bad. No, you did well. They're happy, aren't they? They are. These pigs are reared for around two years, which allows them to develop a high fat content. And as a chef, that excites me, because it means extra flavor. But as a brand new pig owner, I wonder how easy they are to look after. I've got some woodland area. Would that work? That would work perfectly. What are you feeding them on? Everybody has their own sort of recipe and mixture of stuff. The barley in it, that helps it add some of the fat, but it also makes it nice and firm. Everybody's meat tastes different because you're on different soils, and you're on slightly different feeds. What's the day in the life of looking after these pigs? When it's hot, they need wallows. It's like a big pool with water in and mud. With them having all the hair and with them having that thick layer of fat, they get hot. So they need wallows to cool down. That's good to know. Do I just create a big space and put them in? Just give them a smaller space so you can get used to hands-on. Get them friendly so they'll come to the bucket. Ideally, they want to look at you like the kids look at the ice cream man when he comes running. So they'll come to you. These really are happy pigs. Lisa keeps them within family groups, and when the sows are ready to give birth, she moves them inside so the mothers can build their nests. Lisa's kindly agreed to allow me to see a new litter. So we'll go in and see these. Oh, wow. If you just go down and squat, they will come after a couple of minutes of getting used to you. Ooh, they're eating the wellies. Didn't take them long, did it? These are great. These are so great. Come here. Here. If you put your hand under its tummy... She's going mad. Do you think she knows that I'm a cook? Don't swear. While I help Lisa feed the piglets, back in East Sussex at my small holding, Flavian and Anatoly are hard at work getting the pigsty into a safe place, well away from those poisonous rhododendrons. Back on Lisa's farm, it's the moment I've been waiting for. So far, I've loved everything I've seen and heard about the Mangalitsa breed. But for me, it's about what ends up on the plate. There we go. Wow. That is incredible. You wouldn't look at that and think pork. What cut of the animal is this? This is actually the neck. We call it ribeye because we try to find names of cuts that people recognize. It does. Yeah. It's so dark. So when we go to supermarkets, it's white, the fat's on top, maybe a bone. This is completely different. Now the marbling, we don't get that in supermarket meat. That's the bit that you're breeding here, the special bit, because that's the bit that chefs are all looking for. Is there any one more thing we've got to do? Go for it. Bit of oil and salt. I always like a bit of salt. Love to hear that sizzle. Have you noticed I've only seasoned the side that's cooking? I did, yes. I usually do both. So why do you do that? Only do one side, because if you season this side now, that starts to draw out all of the moisture and the water out of the meat. It starts to cure it. Right. So wait till it's colored, season it, and then just flip it over. And you start to see the fat now, it's all starting to soften. How do you cook yours normally? Rare, medium-rare? Medium? I like mine about medium. Do it nice and pink. They smell incredible. Please try some. Fat just melts. It really does. This speaks for itself. It's absolutely gorgeous. I can see now why they are so special. I want some more. Lisa is going to help me find some pigs of my own. But in the meantime, there's plenty to be getting on with back in my small holding. The summer months have provided an abundance of glorious fruit and veg. In fact, far more than I need. But I have an idea of how to use my glut of rhubarb, and I hope it will help me meet some of my neighbors. I've heard that there's a group of smallholders that are local, and they gather every now and again and swap produce. I've got a glut of this amazing rhubarb. Just picked a couple of cucumber out of the greenhouse, and I'm just going to make a little bit of pickle. And I've picked some herbs out of the garden, some ginger, very simple, nothing too complicated. And I've got a little bit of vinegar and sugar in there. So many of us have rhubarb growing in the garden, and pickles are a great alternative to your standard fruit crumble. You can do it with so many fruit and veg, and it's a fun task. You can get all the family involved in. Hello, Es. I'll finally get a visit. Oh. Why don't you sit there? There you good girl. You been chasing rabbits? Yeah, I bet you have. Huh? All right. There goes my apprentice. And the nice thing about doing things like this is probably for the first time in my life, I'm not cutting it all precise. I'm not making sure that it's all perfect. And you know what, even better? No one's judging me. The smallholders might judge me. Wouldn't it be funny if someone turned around to me and says that your chopping's not very precise, Marcus? That would really ruin my day. Just mix the salt in, and then we're gonna put it straight into the jars. You can keep it simple or add in different flavours to a pickle. I'm going with dill, caraway and peppercorns, plus a chunk of ginger and a sprig of rosemary. I'm gonna put some fennel as well. I want my new friends to look at my jars and think, what's he got in there? I am a little bit competitive. I'd be lying if I said I wasn't. So this is my vinegar and sugar. And so the sugar really does just balance out the amount of bitterness that can be in there. Lid on, nice and tight. Oh, that looks great. Just down the road, the local smallholders are meeting for their sharing event. And with my offering ready for swapping, this is the perfect opportunity for me to see what other people are doing and get some insider tips. They're very good. This is a great idea, you know, to share it. Apples, we've got loads of apples. Although we've got an orchard, we don't have any early apples. Have a seal of approval. Thank you. Jenny and Cliff are the hosts and owners of this oast house. So what have we got up here then? Beetroot and kale, that's what keeps our marriage together. So while I'm here, I want to pick their brains about what I should be doing on my smallholding. I need some tips. This is all new to me. I'm just used to produce arriving at the back of a kitchen door. Well, grow lots of different things because something will survive every year. You've got to try a bit of everything. Right. And don't grow the same old boring varieties that the shops sell. It looks like to me that you've planted for yourselves and a little bit extra to share. Exactly, yes. That's what I see around here. Yes, that's exactly what we do. What's good? Some marmalade and jam. Zingy lemon and ginger marmalade. I'm going to trade you some of this, help yourself. So who's doing the breads then? That's me. Can't beat a bit of bread. I will trade you some of your rhubarb for a loaf. It's great to see homegrown food bringing people together. And there's such a variety here. But there's one table that's drawing my attention. Are these yours? Yep, they are. Beautiful colours. You can eat every single thing there. Really? Absolutely everything. So we've got like the Mexican marigold here. It's like a fruit salad-y flavour to it. Wow. That's incredible. I have never had that before. And then we have a bit of, I guess, like coriander flour or the coriander seeds. The seeds are really good for like a pop of flavour and like they've got a nice texture to them. There's more flavour in there than an actual bunch that you buy from a supermarket. Yeah, it's great. Can I take some, please? Yeah, come on, take me. What do I do, just pull it? Yeah, just go for it. Thank you. And help yourself to what I brought over there. Thank you. Cheers. It's an early start at the smallholding and a momentous day because the pigs are arriving. The fences are in, the pigsty's been moved and I'm hoping they'll love the brambled woods. The last task for me is to dig them a wallow. Even though it's quite covered here, they need something to keep them cool. So I've picked a spot near the bedroom, come out, have a wash. Off they go and eat for the day. Come back, have another wash, go to bed. Nice. I just hope I've got this right. Is that big enough? Time will tell as the pigs are already here. And Anatoly and Flavian have come to lend a hand, just in case the new guys are feisty. It can be more, more, more, more, more, more, a bit more, more. I think that's it. OK. This is a big day for me, this. Yeah, it is. My first pigs. I'm just quite happy that they're really quiet. That could change. Tell you what, let's do this slowly, shall we? Let's see what, slowly, let's see what happens. Despite my efforts to make them feel at home, they seem to be in no particular hurry to go anywhere. What's the board for? You go in to get them like this. I've got to go in there? Yeah. Well, I did want to get closer to the produce. Come on. I'd rather you went the other way. That's not good when backwards. OK, she's fine now. No sudden movements, just steady. I don't know what you were panicking for. OK, that's good. That was pretty cool. Yeah. That was the real deal. Now I'm starting to feel like a farmer. And to welcome them to their new home, I brought them a treat. They look happy. This is starting to bring the place to life. Really, really amazing. My apple-loving pigs are in luck, because next to the kitchen garden is an orchard heavy with ripening fruit. But they can't munch on all of them. My dad was a market gardener, and being here takes me right back to my childhood, watching him sort all the produce. This year's bumper crop of apples means the challenge is knowing what to do with it all. Since I was a boy, if there was ever a glut of produce or anything, my dad would bring it home, apples, especially apples, actually. And my mom would make apple puree, and she'd make a whole batch of apple pies. But none of this would go to waste. So what I'm doing is rather than let them all drop to the floor, I'm going to start to pick them all to thin them out. And then these, I'm going to juice. It's not something I've done before, but my neighbor Zoe has offered to show me the ropes. And if you put the scratter on top, and then we're all ready to start popping our apples in. So we'll just cut them into quarters, and we'll pop them into the scratter. It's not often you find the time to do something like this. It is so rewarding. You wait, and we will have beautiful apple juice in probably less than 10 minutes. My cooking head's saying to me, I want to put a little bit of lavender flour in there. Do you mind if I go and get some? Go for it. Sounds like a good plan. There we go. That'll do. Very nice. Right, there we go. Share that job for you. You take some of that, a little bit of that. Oh. Smells amazing, doesn't it? Oh, beautiful. I'm really quite excited to see what it comes through like. There we go. Is that everything? That's it? Right. We're ready to start making the magic happen. There we go. Right, let's lift it off. The pulp is held in a simple mesh lining. Turn that wheel. Looking forward to this. When the apple presser is wound down, it forces the juice through the mesh. There you go. There's our first bit of juice. There we go. Looks delicious. Do the honors. You can definitely smell the lavender. Cheers. Wow. That is amazing. It's such a treat to start enjoying the produce from my own back garden. And as the pigs settle into their new woodland, I realize none of this would be possible without the expertise and help of friends, old and new. So I'd like to thank them with a special feast. I'm cooking up some of that amazing mangalitsa pork with a dish inspired by my childhood. Growing up, for me, was making apple pies with mom. I always remember the massive pot that my mom used to have when she was just stewing all of the apples down. In place of veg, my apple pie is going to have a savory twist to complement the pork. So I'm adding toasted fennel seeds, graham mustard, half a lemon, sage, and rosemary. So now to the pastry. For shorter time, there's nothing wrong with buying some bought pastry. When mom used to make apple pie, and I'm going to get in trouble for saying this, we always used to be like, mom, the apple pie is delicious. But it's always wet on the bottom. And it was only until I went to catering college that I learned the little key tips that you really need to have when you're working with pastry. With pastry, it's about rolling and relaxing, rolling and relaxing. If your pie shrinks on the plate during cookery, it means that your pastry has not been rested enough. And to cook it, I'm not using a pie dish, but an ovenproof plate. Why am I using a dinner plate? Because that's what my mom always used for her apple pies. But these days, I know how to avoid that infamous soggy bottom. Knob of butter, and just rub some butter around the plate gently. You've got that hot heat coming up from the bottom of the oven. That butter starts to cook, and it starts to create a crispy coating underneath your pie. This is the one thing I always remember, and it always used to impress me what mom used to do. Pick up the plate, and she'd just get her knife and just gently cut around. That's actually quite therapeutic. It's quite nice. Egg wash, Nigella seeds here, dried onion. Into the oven, 45 minutes, 200 degrees C. And to go with it, I'm going to serve those incredible pork chops. It doesn't matter if you can't get this type of pork. Any pork chops, you can do this recipe. It's not a problem at all. I've made up a dry rub of salt, peppercorn, toasted fennel seeds, and brown sugar. That goes onto the grill. And if I cook these on their sides first, the fat will melt and mix with those gorgeous flavors. Let's check the apple pie. I'm quite pleased with that. And I can tell just by looking underneath. That's lovely and crunchy. Not a soggy bottom inside. Pork chops are just gently rendering down. All we've got to do is just seal those on the barbecue, and we're good to serve. OK, and there we have them. Delicious. Our savory apple pie, and the most incredible mangalisa pork chops. And I'm serving it with a simple blended sauce made with green olives, chicken stock, olive oil, and bread. Guys, I hope you're hungry. Oh, yes. There we go. Wow, look delicious. Ladies first. There's nothing better than sharing food with friends. There you are, sir. Thank you. It's absolutely delicious. I've eaten a lot of pork in my time, and this has got to be the best one I've had. I'm enjoying the fact that the farm's now started to come to life. And there's no two ways about it, they're pigs. I've certainly brought some character to the place. And for me, it's all about knowledge. Understanding the quality ingredients that I'm used to cooking with in my kitchen. Now I'm starting to see it right from the very beginning. That's vital information that I am absolutely enjoying. Every little bit of it.