名厨马库斯·沃宁的花园厨房Marcus Wareing's Tales from a Kitchen Garden S01E06中英字幕（2022）

In the heart of the High Weald in East Sussex, I've been working hard on my smallholding. Come high summer, the produce is at its peak. There's one thing I hope is not in here and that's grass snakes. I hate snakes. But there's still time to enjoy the fruits of our labour. This smells amazing. I don't need to go to the shop for my lunch. Look at the colour of those, look at that. I think this needs a little slice of cucumber. My kitchen garden is bursting with fresh ingredients that make even the most simple of summer snacks taste amazing. This is why I'm really excited. I know it's a humble tomato and a humble cucumber, but that doesn't taste like your supermarket food. That is absolutely delicious and I've hardly done anything to it. But I'm keen to grow some even more interesting and unusual produce. This garden's got so much more to offer. I need to go and discover it. I need to bring it back in here. I need to get things planted. I'm going to be a little bit more adventurous, I think. I'm a chef, it's what we do. There's one group of plants I've been using since I was a rookie chef, but I know there's still a lot I could learn. Herbs growing up for me was parsley. That was it. I remember when I was with my dad and we used to go to the marketplace in Liverpool and he came back with parsley. That was a proper luxurious ingredient in my dad's warehouse. I think herb-wise, I've grown what everyone else normally grows. Thyme, a bit of rosemary, bay leaf if I could find them, but I'm looking for something different now. I want to investigate what a herb garden could be. I'm heading to the Gloucestershire countryside, just north of Bristol. I've heard it's here that I'll find the herb garden of my dreams. I really want to get into the sort of the nitty-gritty of herbs. I think as a chef, we just take them for granted. I suppose what I'm looking for is some advice, some guidance. I want to understand herbs in a little bit more detail, but what I want to do is bring something new back to my herb garden and introduce that into my cookery, into my recipes. Well, it looks like I've come to the right place. The largest collection of herbs in the UK, with more than 400 varieties to choose from. The woman behind this inspirational herb farm is Jekka McVicar. I have this passion to get over the knowledge, what is a herb? And a herb is any plant that is of benefit to man. You're standing next door to a flea repellent, and it was also used for embalming, and it was also used in Easter cakes. Really? That's tansy. And tansy is just the tip of the iceberg. Jekka's taking me on a whistle-stop tour of her herbs. Smell this, this is superb. This is my favourite mint of the lot. This is Tashkent mint. That's a bit unusual. This is pomegranate. Oh, pomegranate. Proper pomegranate. Marcus, do you know these? No. This is painted sage, salvia viridis varcamota. When you're plating and being posh, you can use these. Beautiful. This is salabonette, which you most probably know. Try it. Tastes of nutty cucumber. It's quite unique, isn't it? This beauty here, this is chicory. Is it? Yes. Okay, take one of those. This is lovage. These ones taste of yeast and beef and everything all in one. The Romans used it as a deodorant. Do you know what that reminds me of? What? Sausages. I've no idea why. Oh, great stuff. What do I do with this? Eat it. Oh, that's all going a bit numb. What have you done to it? Would you like some water? That's the Sichuan pepper. No way. Yes way. Probably the strongest herb I have ever tasted. I want one of them. Jack is really opening my slightly watery eyes to what's possible in a herb garden. But before she lets me take any of her beloved plants, she has a few sage words of advice. Please feed the soil. Okay. Well-rotted compost. Get the worms growing. Don't make the soil sterile. Don't overwater. Water in the morning, never at night. With mints, if you keep cutting them back, you will then always have a crop. Cut back your rosemary. I love it. You stop it getting woody. I feel like I should have brought my notebook with me. I feel like I'm starting all over again. I thought I knew a bit about food, but I've learned more in the last 10 minutes than I have probably for many years. But my schooling isn't finished yet. I want to show you where everything starts. We grow everything ourselves from either cuttings or from seed. So to do a cutting, you look for a nice strong bit like this. This is the leaf node here where I've just cut off. So you would go one, two, three, and then you cut below it because that is the most active part. It's where it produced leaves from. Then I make a dibby hole. I'm really eccentric. I use tweezers and then I'll just ease it in like that. While I'm perfecting my propagation technique. There, perfect. To use back at my smallholding. Anatoly has been ready in the garden for some new herbs. He's been busy building raised beds that will grow many of today's purchases. But before I leave Jekka, she wants to show me one of her favourite snacks. A quick dish that proves herbs are so much more than just a garnish. These wraps not only show off the herbs, they allow the taste to be real and you can combine it with any veggies you like. We've picked some tree spinach, French parsley, chicory and garlic chive flowers to be the star ingredients in Jekka's summer herb rolls using translucent rice paper. These make a dish absolutely like stained glass window. Anything you want on there because that's the bit that will show and you don't want too much in the middle. We're using every element of Jekka's herbs. The flowers, leaves and seeds with a few pickles and carrots to add crunch. It looks really lovely. It's very nice. And dipped into a peanut sauce. Oh wow, that works. Of course you get the first hit of peanut because it's there right at the front but then you get in the floral notes. The lighter the flavour, the more you get from the herbs. That works a treat. And anyone can do it. Anyone. Jekka's shown me that there's a whole world of unexplored herbs to try and put at the forefront of a dish. I can't wait to start experimenting with them in my cooking. Some new herbs will also keep this place buzzing. We're not short of pollinators in the garden thanks to one of Anatoly's pet projects. You see, he's not only an expert gardener, he's also an experienced apiarist. That's a beekeeper to you and I. I've never done this with Anatoly before. So this is, you know, a real first for me. I've never seen it this close up. But I'm excited to see, you know, how the bees are inside the box. Late summer is the perfect time for us to check on the health and the honey in Anatoly's 10 hives. Most of the honey is stored on the top part of the hive. This is like a storage box. Like the larder. It's like the larder. The weight is sealed honey. Wow! Honey, yeah, yeah, yeah. My God! That must be, what, 60, 70K maybe? No, not 70K, no. I have to say, it has been a while since I've been in the gym, but that feels like 100 kilo to me right now. The smoke should help subdue the colony so that we can get in and check on these 40,000 bees. I'm flinching here because I feel like I'm about to get stung, but I'm not. What? Gently, gently. Hold frame properly. Nothing worse than dropping the frame full of bees. That is quite scary, actually. Even though I've got a suit on, I still feel slightly vulnerable when you get up and close with it and you actually lift one of these things up and you see the volume of bees. It's so impressive. Tell me about the flavor, though. Different sorts of nectar got different flavors. Okay. Like a sweet chestnut, lime honey. Lavender. Lavender as well. Sunflowers. And there's lots of wild flowers where they can collect their honey from. I can't wait to see if the honey actually tastes of my garden. It looks like the bees have produced enough for us to harvest. But it's vital we don't take it all. What we're looking for, I want to know if they've got enough store for winter now. So you're looking for food? Yeah, I'm looking for honey, pollen. Gee, look at that. My goodness me. Pollen, when it's stored, called the bee bread. Okay. And I also want to see if there is a healthy brood in there. Okay, there is eggs. So we've got good laying queen, that's fine. So what we do, we will put things back and let the colony continue their work. What's the thing that you shouldn't do when looking after bees? They don't like perfume smells. The more natural you are, the better. So as I'm going out for an evening out and I put my aftershave on, don't visit the bees? No, no, no. Are they going to come and get me? Yes, yes, you will upset them straight away. My aftershave upsets a lot of people. With the surplus honeycomb collected, we can finally go to extract some of that honey. But to get to the sweet stuff, we first need to remove a wax coating that protects it. So what we do, basically tilt it forward and by motions... Can I have a go? You need to kind of keep it under angle like this because that's where the edge is and slowly motion like this. I feel like an apprentice chef trying to learn how to cut his first vegetable at Caterham College. Wow. Yeah. My goodness. Yeah, it's already dripping. You just want to get out. We're using a honey extractor to spin the honey gently out of the comb. It's quite incredible, isn't it? It's a raw honey. It's incredible. It's from nature, yeah. It wasn't put there, it wasn't grown and that's what comes at the end of it. Wow. This is a flavour of our garden. Yes. It is, isn't it? It's a flavour of area around you, from flowers and plants around you. You have to say that's mother nature at its best, isn't it? Yeah. That's stunning. My small holding is bringing me and Esme so much. It's even changing the way I feel about food. I had my first scrambled eggs the other morning. It was brilliant. For some strange reason, it sort of tasted so much better. But the rewards only come through a lot of hard work and today brings a fresh task. We've just had delivery from Jekka's herb farm. Look at these. So Anatoly and I need to get these herbs planted as soon as possible. Jekka sent me a little plant. And I know you like instructions. So that's our starting point, that one there. This one in the centre here is the Szechuan pepper. Creeping savoury. Is it this one? It's that one, yep. These names are unbelievable. Tarantina, it's that one. Spanish sage along the front there. Guava. With the bed laid out precisely to Jekka's plant, we can now get on with the planting. This is where I do as I'm told now. Now I have to follow him. When you put the plant in, push. Yeah. So it's got good contact with the soil. Also raised beds are good for the herbs because of the free draining soil as well. So they will not be waterlogged when we will have a lot of rain. Sometimes when plants are in pots for a long time, they just roots grow around the pot. And when you plant them in, the root can keep growing around. So we've got here rosemary and it's just got a bit root bound as you can see. Just gentle with the fork like that. Just break it up. Yeah, yeah, yeah, yeah. Gives it a helping start. Yeah, yeah, yeah. These new additions to our garden, I mean, some of them I haven't even seen before. No. Well, the whole point of this was to bring something that we don't see. Never in a supermarket and there's very few places that you can buy these. I'm actually quite pleased that I've got some things that you've not seen before. Well, I'm still learning. It doesn't matter how much you know. This new life on my small holding is all about learning. Whether I'm looking after my pigs. Definitely needs a drink. My chickens. Breakfast. Got me eating out of both hands now. Oi. Hey, what's up? Or tending to the veg and herbs. Every day is a school day. But the payoff is huge. I'm connected to my food in a way I've never experienced before. I think working in restaurants and being in kitchens and being in that environment, it can sometimes make you be a little bit cold because that's just the way it is. I come here and I feel inspired. It's full of life. It's full of energy. It's full of food. This whole place is like a menu. A menu that I just have to share. I've been mentoring chefs in the confines of my kitchen for years. But now that I have this place, I want to try something different. So I've invited these young chefs to my kitchen garden for some inspiration. On this side here, we've got our hard herbs, our rosemaries, our thyme, lavender. Is this lovage or parsley? Bit of both. And you've also got celery around in there too. Yeah, I went for it and I was like, I don't know what that is. It's all new to me too. Everything about this is new. Rebecca, Tom and Angelina have all recently graduated from catering courses. It's the perfect time to get them excited about food from the soil up rather than the plate down. What I'd like you to do is wander around, pick things, try things, think about the freshness of what's in front of you. And I'd like you to make a three-egg omelette inspired by my garden. You ready? Yeah. Let's do it. Chance is immense. Very strong, man. We've got an egg, you've got your chilli, cucumbers if you want. I'll go for the big boy one. Go for it. This is not about an omelette. This is about a garden that's inspiring chefs to think out of the box, try something different, stretch their imagination, be daring. Don't just go down the normal road. Get a few nasturtiums. Yeah, can I have some small ones, please? I think these will be really peppery with the tomato. Yeah, I think it's good. That'll be really nice. Instead of seasoning it with pepper. There's a lot of choice here. It all seems to be amazing quality, so bigger task than I thought, really. A few snails in here. Since I got here, I've just been drawn to these beetroots, to be fair. I'd like to use them, but I just don't think a red omelette would be good. He did say be bold. You know what? You know what I'm going to do? Yeah, you go for it. That's brilliant. I love it. I absolutely love it. Just having chefs here, thinking, planning, going around, picking and tasting. I'm just showing them what's been shown to me by all the fabulous growers that I've met. I'm just passing it on. And I get to eat something at the end of it too. With their ingredients all gathered, they can get busy in my outdoor kitchen. Can I have a little taste of that? Because you're the first person to use these. I'm curious. That's got a bit welly. Yeah. How surprised is that? What have you got in there? You've just sweated something down. I've just sweated the leeks down because I think they can just be a little bit harsh. There's a garlic clove in there, nasturtiums, the celery leaf. Put the marjoram in like last minute. I think that's just a bit too strong. So it's coming together? I think so. Good. So what have we got here then? So you've got beetroots. Tomato. Tomatoes. Lovage. Chilli. Are you going to be putting it into the egg? I'm not too sure. That's okay. That's fine. No, this is all about discovery. It's interesting seeing three fantastic chefs come into the kitchen garden, take a selection of ingredients and make a dish of their own. Everybody approaches food in a completely different way. Quite inspiring as well. Couldn't be more different, could they? Garden's gone wild. Definitely got the garden colour, that's for sure. Beautiful, beautiful herbs in there. And I love they've got the vinegar. So there's a nice salsa feel to the end of it. I have to say, I've never seen a beetroot omelette, a red omelette before. Yeah, as soon as I looked at the beetroot, I couldn't ignore it. So I didn't really want to put it back. So yeah, I just thought, why not? Sort of wrong in a way, but right because it tastes good. Because I've opened the garden to you and you've gone in and I said, right, do your worst. Do your, get in there, get amongst it, get what you want out of it. That's kind of what's stuck in my head really. I think the garden's pushed you and tested you and I think that's really nice. I've got a funny feeling this one's going to be a little bit hotter than the other two. Surprisingly not actually. Is it not? No, it's okay. Thank goodness. I can taste the egg. I can taste the onion. I can taste the tomato and I can taste the beautiful nasturtium leaf as well. Very, very different omelettes. How did it feel for you guys? I would definitely go home and kind of grow my own vegetables now. Like everyone needs to start kind of thinking about that in terms of like why sustainability and it tastes a lot better as well. So I think it's like definitely today like allowed us to be more creative. Chefs do this. That garden has allowed you to go like that and just stretch that imagination. That's what gardening is doing. That's what growing your own ingredients does for you. Definitely. Great job. I hope you enjoyed that. Yeah, thank you for having us. The quality of the ingredients we're growing here at the smallholding never ceases to amaze me. As Anatoly collects a little more of our delicious honeycomb I want to showcase my garden herbs in a great little dish. Perfect for a picnic with my new herb growing friends. I'm making a tasty bread like you've never seen before. For this recipe I'm going to be making a focaccia bread but I want to put the herbs through the dough rather than just on top. The most important thing for me about this recipe is that the herbs are the star of the show and that the focaccia is what carries those beautiful flavours. This is a celebration of great herbs. This is a celebration of herbs and smells and aromas. For the dough first I'm activating the yeast with some warm water and a pinch of salt then adding that to some strong bread flour but now comes the exciting part. Combining my garden with the dough itself. With a recipe like this you can put as many herbs in as you like. It's about your own personal flavours. Whatever you've got in your garden it all works. I'm using dill, parsley and rosemary all picked fresh from my garden. I think the rosemary is the one herb that we all see on top of focaccia and it just works in absolute treats. The dill, the parsley and the rosemary they're the herbs that we find all of the time. Easy to grow and it's great in the base of a recipe like the focaccia. So let's put those into there. These herbs will pack this dough with flavour. I mix for about five minutes then it's time to get my hands on it. Start to stretch that gluten. Really important with bread that you do that. Great fun. It's a great family project. You can all do it together. There we go. Bring it together. Dough's done. I'm popping this under a damp cloth for about 20 minutes until the dough doubles in size. Then to shape the bread and take out some of those air bubbles it's into a large tray. Then just work the dough into the corners. What you're doing is you're knocking the dough back and you're creating little pockets that I'm then going to cover in oil. There we go. Lovely. While the dough rests again for a good hour I'm prepping some more fresh produce from my garden to layer on that flavour. Finely sliced red onion and courgette and to add a real twist of tartness to this dish I'm using a few sticks of rhubarb. So what you've also got is you've also got beautiful colours as well. It looks fantastic. Finish the bread with a good glug of olive oil. Plenty of salt and some pepper. That goes into a hot oven for about 20 minutes. I'm heading back into the herb patch for one final flourish of flavour and colour. I'm picking some sage, fennel and the sturgeon flowers. So you've got all those hard herbs inside. These are about a lovely pretty finish and a great smell. Great taste too. Interesting with herbs, they all have different memories for me. And then the sturgeon reminds me of my professional kitchen. Parsley reminds me of being with my dad in the warehouse. The sage reminds me of my mum's sage and onion stuffing with roast pork. So many great memories of herbs. Let's see how this bread looks. Get a lovely crust on top. Sprinkle your flowers and herbs over the top. It looks good and tastes good too. Adding more and more of the garden into this beautiful bread. And be generous. Be generous. The more you put on, the better it will taste. I'm splashing on another gorgeous glug of olive oil to keep those herbs nice and moist. Then it's one last pinch of salt and back into the oven for five minutes to finish. There we have it. My garden herb focaccia. This is focaccia with a little bit of a difference. Just smells of the garden. It's lovely. There's a well-known phrase we chefs like to use. What grows together, goes together. It's certainly true of the herbs in my garden. But I think it's also true of the people I'm meeting and learning from. Hello, everybody. Oh, look at that. That is beautiful. To share my herb-inspired picnic, I've invited a few of my new grower friends, Jekka, Adam and Sinead. Feeling hungry? Yeah, absolutely. We're going to die for it. Perfect, lovely. Beautiful bread. Yeah, I've got no words. I love the fact that the herbs are through it, not just on it. And that just makes such a difference. Now that I've got this nice, which I call quite straightforward flavoured recipe, I can now start to experiment with all the other things that are in the garden. And that's what's intriguing me about the herbs that you've introduced into my garden, which are just incredible. Never stop learning. I wish I'd met you 20 years ago. You would have been really cool. I'd have improved my cookery a whole lot more. My herbs may have been the stars of the show in this picnic, but for the final curtain call, it's over to the bees. Who would like some of our own? I think so. Oh, wow. The honey is great. Yeah. Beautiful. This is what honey tastes like. Whether it's honey from my bees or fresh herbs from my garden, as a chef, ingredients like these get me really excited. I didn't think I'd be experimenting with herbs and bringing new herbs into the garden. I wander into the kitchen garden now, and I've got this abundance of different flavours in front of me that I've never had before. And I'm picking them and trying them and putting them into my food. It's changing the landscape of what I'm doing. There's no two ways about that. And I'm loving every minute of it. New flavours, new ideas, new combinations, new dishes. Yes, please.