名厨马库斯·沃宁的花园厨房Marcus Wareing's Tales from a Kitchen Garden S01E08中英字幕（2022）

Over the summer, I've been busy expanding my small holding in East Sussex. I've planted up the kitchen garden with new varieties of fruit and veg. Now it's starting to look good. The lettuce is here now in the raised bed. I'm just putting these little sticks in. And a little trick I've seen, it helps holding the netting over. It's great to see everything finally growing. But now I want to get the netting over because I do not want these eating. The only thing that's going to be eating these is me. And I'm starting to rear livestock. Head down, making lots of noise. There's no rest in farming. That's the one thing I have found out. You know, I've dreamt about doing things like this. I think as a chef, working with great produce all my life, wanting to find the best, wanting to cook the best. But now I've gone right back to the beginning and I'm starting all over again. I've already got ducks, chickens, pigs and cows, but I'm missing one essential farmyard favourite. I want some sheep. I want to experience that pleasure. I want to have the sheep on my land. Plus sheep have a special place in my heart. It's my favourite meat. And it's all I saw on the hills of Lancashire when I was growing up. I've taken for granted the farming community for many years as a chef. But I've never really understood their world, their job, what they go through to get that product into our kitchens and onto our plates. And I think it's time I went out and found out what it was all about. Starting on my own doorstep. Stuart, a local farmer, keeps his herd on my fields. Today, he suggested I come down and get some hands-on experience. Morning. Morning. I've come to give you a hand. About time. This is a first for me. How many have you got to do today? We've got 200 here. That is a lot. We're doing this for the benefit of the sheep. You get all sorts of insects laying eggs in there that hatch into maggots. They can get tangled up in brambles. No benefit out the... The wool? Prior to the sort of 1950s, 60s, a farmer would earn far more money from the wool than they would from the meat. Now, these lambs are maybe worth 120, 130 pounds each. I might get 60p for this. So that is worth 60p? That's worth 60p in its raw state. So you can see we're really not shearing for our benefit. It's purely for the benefit of the sheep. If I'm going to keep sheep, then I need to know how to handle them. The first thing you're going to do is grab hold of the sheep. Yeah. And we're going to turn it over and drag it out so it's sat on its bum. Got it. So it's slightly sat on my feet now. So although these... Wow. They look savage. They do. But it's just like going to the barbers and having a haircut. All right. So they're going down and round. I'll do it slowly. And there she is. Freshly shorn. Happy as Larry? Happy as Larry. That'll grow back in three weeks, a month's time. There'll be enough there for the winter. One down. 205 to go, yeah. All right. Right, now you're going to show me how to grab a lamb. I'm more used to dealing with a couple of legs stuffed with rosemary. But I'm up for giving this a go. Can I go through this one? No, that's a good one. I'm selling him for breeding. All right. So I don't want to kill him. Someone's bought him, yeah. He needs his tackle intact. So that's a good one. That's right. You make that one so much easier. All right. Switch me on. All right. Ready? I am. We work. That does not look easy. All right. Ready? Yeah. No. All right. That's it. Down here. Stuart made it look simple. But these guys are expert wrigglers. All right. And then we're going to stop there. You're going to turn the sheet now just to there. All right. So if you get back into there. I tell you what. I cannot believe how difficult that is. They say it is the hardest physical skill. For now, I'm going to leave it to the expert. That was a lesson for me. He doesn't completely put me off. But I'm going to need some help. Don't be put off by one physical job. Yeah. We can come and shear a couple of sheep. No problem. Okay. What I need to do now is I need to go and find the right sheep for me. I want to go and find a rare sheep. I want to go and find a rare breed. I want to find the sheep that can give me maybe a different type of flavouring. While Stuart's busy dealing with his lambs. I'm hitting the road in search of my own. I'm heading north into the heart of sheep country and somewhere I know very well. Good to see the Lancashire weather still as I remember. I love coming home, but it doesn't change. I want some sheep. So I've come back to Lancashire to meet James and Robert and they've been rearing sheep for a long, long time. And they have a variety called Lonk and it's won quite a few awards as well. It's a rare breed, which is what I'm looking for. But what I want to know is what makes it so good? Why is it winning awards? What makes the difference? I'd love to have Lancashire lamb on my land. It's where I'm from and that breed from this part of the world. Yes, please. I'll have some of that. The Lonk sheep are one of the biggest breeds common on the Lancashire uplands. They are famed for their low-fat content. This farm near Pendleton is run by brothers James and Robert and they've invited me to share their secrets. How do you round them up then? One dog and two motorbikes. And that's because of what, the distance? Distance is just, you haven't got the numbers to. We used to set off when I was a kid and there'd be six or eight of us bringing sheep down on foot. Well, now it's just two of us on bikes. The farm has 1,100 sheep spread over 700 acres of hill land. But what I want to know is why the Lonk meat is such a big hitter? What makes the Lonk different? What makes it so much better? I think because the lambs longer grown, right? It brings out the flavour more in the end product. Because it's slightly older. Flavoursome and it's 99% grass. Our sheep thrive on it. The Lonk are grown longer and exercise their muscles much more than other lambs. And that improves the flavour and reduces the fat content compared to other breeds. The product basically just gets better and better and better. That's it, that's right, yeah. Give me some tips. What do I need to know? They're a big breed and they do like to have a jump now and again. I'm a Lancashire lad, I like a bit of graft. That is the one thing I am. That's right. Used to. You'll be alright with sheep then? Is it hard work? It's hard life when you're grown up, you get used to it. What I would like to know is when we get to meet them is what I've got to look for. Because I haven't got a clue. Well, you're in luck because we're just about to round these sheep up and check them over. This particular flock are over 100 strong. James and Robert's family have been farming this land for over 100 years. But they've allowed some things to modernise. Look at that, look at how they just move. They made that look very easy. Off they go, look at that. That is incredible. They are impressive. You know, you see them like that all there. It's beautiful. Sheep may appear to take care of themselves, but they need closely monitoring for disease and illnesses. So what do you do now then? So you've got them in, you look at them all individually. Look at the eyes, look at the feet. You can always see, if something looks ill, its ears will be down. Its head will be low down to the floor. A straight sign of something ill. Looking tired. If it's just limping a bit, it generally means it's got a sore in between the hoof really. There's one here that's a little bit lame. On the back foot. She's one of the smaller ones as well. And what's that you're putting in? Just a treatment for foot rot and foot cold. It's not a job for you, is it? No. It's a life. It's what my dad did and it's what I remember my granddad doing as well. Great granddad as well actually, yeah. You can't really get away from that, can you? So are these looking good? Yeah, these look good. I'm happy with these. Right, so what happens now? You let them out? You let them down there and we'll have a look at the next lot. In East Sussex, I also have animals that need seeing to. And while it's all new to me, I do have help because Anatoly has worked this small holding for over 20 years. And he's always busy with a job. Yeah, that's it. On the sheep farm in Lancashire, it's been a busy morning. I love the idea of having Lancashire lonk on my land. But as a lamb lover, it's the taste that will really sway me. All right, let's get a bit of salt on there. Get a bit of oil on there and then we better get going. All right, let's get them on. There we go. It's quite interesting. I quite like the amount of meat and fat you've got on the breast meat. The reason why the meat's so tender is that the majority of lamb you see these days in supermarkets and everywhere is a fast-growing lamb, 12, 14, 15 weeks old. This is really 13, 14, 15 months old. And it's the time it takes makes it brings the tenderness, it's a bit darker, much more flavour. That's what we think keeping the longer does to the meat. So what we do in the kitchens, when they've got a little bit more fat along the top here, we stand them up like soldiers. And just let that fat just gently cook away in a pan, in a frying pan. Just let it slowly cook away and it just gets crispier and crispier and crispier. Delicious. It becomes like crackling. Yeah, a little bit like crackling. They look great, don't they? Yeah, they do. And always quite important as well, just leave them to rest on the side a little bit and just let them just gently sit there and they start to relax. So if you ever cut your meat and it bleeds, not rested. Yeah, rested it. Some shop-bought lamb can be fatty, but allowing the long to graze for longer allows the meat to develop. That fat looks delicious. Because it actually gives you a little bit of everything. It's a lovely fat there, a little bit of fat, meat, fat, meat, fat, even more meat. Good stuff that. Took him. That's maybe a bit as good as I thought it was going to be. That is delicious. My goodness me. That's cooked well. That is good that. I'm glad you said that. You've got a piece of meat that's beautiful in colour, great in its flavour. Wow. Altogether, it just makes the perfect chop. Which tells me that the long is the perfect lamb. It's the perfect sheep. It's the one I want. That's going to be my little bit of Lancashire on my plot of land in East Sussex. That's a great piece of meat. Thank you very much. You're very welcome. Good to be home. James and Robert are going to help me find some sheep of my own. But before they arrive, it's a chance to catch up on some jobs in the kitchen garden. I'm a chef. I'm a cook. But just coming here, doing this, it just makes me feel happy. I see new life. I see new knowledge and I am excited. Growing my own not only is deeply satisfying, it delivers unrivaled freshness and a chance to experiment with unusual produce. It's other growers who are inspiring me to try out different things. And so I've invited over someone who grows something I never even thought of trying. Tea? Yes, please. There you are, sir. Thank you very much. A cup of tea. How are you? Very good, thanks. At his small holding, Martin grows 30 types of chilies. So he seems the perfect person to get some tips and tricks from. This looks interesting. All of these chilies are grown in my garden. What are the things that are important for growing these? The main thing is about getting your soil and your climate right. So I start these chilies off in my house, probably in about December time. Right. In December time and then overwinter them in the home. But early spring, you can move them into an unheated greenhouse and get them outside and get them growing outside. Get the sun. Yeah. I mean, the sun is obviously the most important thing. Absolutely. So I've got some ginger here. And what I've done with this is I've sprouted the ginger. So if you look at these little shoots here. So what I did was I bought some normal ginger, a piece of ginger, and I soaked it for a couple of days. That soaking just revitalises it. Right. And then a simple trick, seal it in a Tupperware tub like this and store it somewhere warm. And that grows? From the side. This will start swelling and swelling and swelling and you'll start getting the ginger tuber forming. And once it sprouts, just pot it up into a nice pot. If we go towards the side here a little bit. Gives that room? Yeah, for it to grow. So now if you cover that up. Just bring that all in. Leave the green part. So anything above there, leave that exposed. I feel like I'm putting a baby to bed in here. I mean, with plants, that's what I feel like sometimes. There we go. Now what will happen is that will shoot up and it will form some leaves. And then as that tuber swells, you'll start seeing the ginger tuber exposed on the surface of the compost. And if I keep them well watered, after six or seven months, I could be eating my very own ginger. I've never eaten homegrown ginger before. What's the difference between what's going to come out of this part down the line? Is it very different in its flavour? It's got a real zing in it and it's crispy. So you can taste the difference? You can taste the difference. Can you? Yeah. That's good. That's good to know. I also want to grow chillies. Maybe not as many as Martin, but I would love to be able to pick and cook my own. This is a Lacea pepper and these are very mild. What we do is, you know, if you've got seeds that are really hard to germinate, take your tea bag after you've made your morning cup of tea, soak it again in some water, allow that water to cool and use that to soak your seeds in. Because tea is mildly acidic, it breaks down the seed coating. Right. Okay. It just encourages it to germinate a little bit faster. Okay. I didn't expect that. It's a really good technique. Well, one thing there is in my house is plenty of used tea bags. Okay. Lancashire lad. Avoid the milk because that can cause it to go mouldy. Okay. We're just going to take our tea solution and just pour it into the pot and get these seeds out. Give it a light dusting of compost. Hungarian hot wax. These are the same chillies here. And how many chillies would you get on a plant as big as that? If you give it the season, you can quite comfortably get 50 chillies on it. Oh, wow. So, last one. What's that one? This is one that I like to grow for fun. This is called the Carolina Reaper. Hold on. That last bit there, Reaper, is death? Pretty much. I mean, these are bred in South Carolina and this is the hottest chilli in the world. So, up to about three and a half million Scovilles. Chilli heat is measured in Scovilles. It ranges from zero to over three million. The higher the number, the hotter and more pungent the flavour. They're good for sauces, actually. I mean, we make pickles out of these chillies. And as a small condiment, you know, to your meal, they're quite nice. I'm going to stick with these, okay? I'm going to stick with these. You're just trying to kill me. They're fun. Do you know what? I am tempted to grow them because I even, just out of curiosity. I hope you get as much pleasure as I do out of them. Thank you. I feel like I'm handling something very dangerous. While I've been busy bringing new additions to the kitchen garden, the sun has been beating down and giving me an abundance of glorious produce that I want to share. With a glut of tomatoes, I have a sauce in mind. A tomato straight out of the greenhouse doesn't get any better or any fresher than that. So I'm giving them a grill with some chillies before blitzing them up with some balsamic vinegar and a glug of oil. The sauce needs herbs, so it's back to the garden to see what's looking good. I've never in my professional life been so in touch with growing and just the farm, the garden. Just cooking this way, I've never done this before, it's great. It just feels fantastic. Basil, oregano and marjoram are perfect for this sauce and will balance out the flavours beautifully. I've spent my whole life in a kitchen where there's rules. You set the rules out, discipline, organisation. Cooking like this, it's just off the cuff. It's nice. It's completely different to what I'm used to. This sauce can be kept in the fridge or frozen for later, but there's still far too much for me to eat, so I'd like to give some away. I've got more than I need, so why not share it? And I know just the place. Community food banks are popping up all over the UK. They take in excess food and people can swap produce and make small donations for fresh goods. My local one is staffed by some wonderful volunteers. I've already dropped some vegetables in from my garden, but today I'm hoping they can make use of the sauce. Morning. Good morning. How are you? I'm good, thank you. Nice to see you again. I've come back. I've brought a tomato sauce that is made with my fair hands. We would really love it if we could put it into our food bank site, which would be amazing because we'd be able to send that out to our families in need. It looks very busy in there. It's like having a massive family with our volunteers. We all know each other so well. Today, Sue and Jo are due to send out goods to 30 families, and watching them handle the boxes is a bit like watching a well-run kitchen. Show me how it works then. Okay. Can I come in? Yeah. Can we put this on the shelves? Yeah, please do. Will that get used? It will. It will go out today. I see you've got a list of names, so does that determine what goes in the boxes then? Right, so the next one we need to box up is two adults, two children, and one of them's a vegetarian. Right, okay. We basically cater to their specific needs. Families receive a box per week, and it will contain seven complete meals. Where's all this come from then? A lot of it is supermarkets, and if it's loose, it means it's the stuff that's come from a household. Like an allotment? Someone's allotment or garden. And as you'll see, there's nothing wrong with it. There's nothing wrong with that. It's perfect. I am absolutely blown away by this. It's all about the environment, you know. It's to stop people from throwing food away. And I think there is an element that we all sometimes are victims of going in supermarkets and buying more than we need and throwing food away. We just have to all work a little bit harder at it, I think. It really is amazing to see this in operation. Not only is food not going to waste, but it makes a huge difference to people's lives. Whilst I've been packing groceries, new residents have arrived at my smallholding and are making themselves at home in a corner of the field. Welcome to East Sussex. Absolutely brilliant product, and it's really what I've been looking for. The whole farm is all about finding rare breeds, small artisan farmers and suppliers and growers, and these have just added to the family. They'll stay in this pen for 24 hours to ensure they're healthy, and then they'll be able to join Stuart's sheep in a neighbouring field. But for now, it's nice just to enjoy their company. It's nice to have a little bit of Lancashire here in East Sussex. Lancashire, through and through. You'll be like me. Don't be eating my bushes. I've got all this prepared for you. There we go. Took me ages to get that ready. I fell in love with food at home in Lancashire, while delivering groceries with my dad. But it's only now, at my smallholding, that I've started to appreciate the hidden work that goes into producing what we eat. So I've invited some friends over, and I'll be cooking a spiced saddle of lamb with flatbread and pickles. So if you're going to order saddle of meat from your butcher, ask him to leave the breast meat on. It's got a huge amount of meat in there. It's absolutely delicious. It's as good as the saddle itself. I start by scoring the fat, which allows the meat to relax. Just run your knife along the top, just nice and slowly. It just opens up the meat. There you go. And that's going to allow my spices to get right inside all those little nooks and crannies. So now, I've got a tray. And I've got these, just a lovely collection of dry spices. Cumin, coriander, a little bit of chilli powder, mace, and just all mixed in. The lamb will hold those spices. I'm just going to leave this on the side, and just let that sit and marinate. I'm going to serve it with flatbreads made with self-raising flour, oil, salt, and plain yoghurt. I'm just going to mix this gently together. And just put some flour onto your fingers, and just gently, just sort of push your fingers into the dough. Start to poke it all in. Don't dive in there too quickly, because what you don't want is your hands or your fingers just full of sticky dough. When the dough comes together, I empty it onto a board, and just work it gently for a few moments longer. I'm just going to cut this dough into four. While those rest under a damp cloth, I can cook my lamb. That's been sitting there for about 15-20 minutes. Let me go skin side down. This is the long clam, and this has been a couple of years on the hills, and it comes down into the greener pastures. So it's got a lovely fat-meat ratio that I just think is great. While the lamb cooks slowly, I can make the flatbreads. I'm just going to drop that on there. I do want that lovely little bit of charring that you're starting to see bubble up on the outside there. Since I've been down here at the farm, you know, I'm not rolling my flatbread out to be all perfect, and I want them to eat great food. I'm going to serve this with some of the pickles I've made with the vegetable glut from the kitchen garden. Pickles will always work with a fatty meat. A little bit of mint on top of my yoghurt. The mint being the little bit of tradition that we all love with our lamb. Now it's time to slice our lamb. The most important thing about cutting meat is you want to cut across the grain. Do not cut with the grain. Very, very important. And I'm just going to cut that into lovely slices. And there we have it. Spiced saddle of lamb, flatbread, homemade pickles, yoghurt and mint. I just hope my guests are hungry. Hello. Hi. Hello. Oh, brilliant. Lovely. We've got some lovely spiced lamb that's been cooked on the grill. Can't wait to try them. Fantastic little taste. Wow. Delicious. It's amazing. It's lovely. It looks lovely. You can't beat the fat. That's where the flavour is. Yeah. You can't take farming for granted. There's always something to do. There's always something to look after. You know, cows are here. We've got pigs. We've got the ducks. We've got the chickens. It's really starting to come to life now. And it's more than I ever expected. But having the sheep on the farm, that really is something that I've always wanted. One of my favourite meats in Lancashire, that's all I ever used to see in the fields was sheep. Now I've got my own on my own land. It's a great feeling.