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-OK, Gastronuts, let's find out what our task is this week. -Oof... Agh! | 0:00:02 | 0:00:04 | |
Can we eat like a farmer? | 0:00:04 | 0:00:07 | |
The Gastronuts joining me on this week's show are... | 0:00:29 | 0:00:32 | |
The best thing about being a farmer is like, | 0:00:43 | 0:00:46 | |
seeing all the baby chicks and baby animals growing up. | 0:00:46 | 0:00:49 | |
If I had a farm, I would keep a monkey, | 0:00:49 | 0:00:53 | |
because they like to play and have fun. | 0:00:53 | 0:00:55 | |
The best thing about being a farmer... | 0:00:55 | 0:00:58 | |
because my favourite animal's a pig, | 0:00:58 | 0:01:00 | |
so it would probably be looking after pigs. | 0:01:00 | 0:01:03 | |
The down side of being a farmer would be cleaning up all the animals' poo. | 0:01:03 | 0:01:08 | |
Coming up on today's show, | 0:01:08 | 0:01:10 | |
the Gastronuts make sure their milk is udderly fresh. | 0:01:10 | 0:01:14 | |
It's disgusting! Eurgh! | 0:01:14 | 0:01:17 | |
They squeal, as they come face-to-face with their lunch... | 0:01:17 | 0:01:21 | |
-Oh, my gosh, it's a pig! -..and go down to the forest | 0:01:21 | 0:01:24 | |
to gather a little firewood. | 0:01:24 | 0:01:26 | |
-Now, where does our food come from? -The shops. | 0:01:30 | 0:01:33 | |
Before it comes to the shops? | 0:01:33 | 0:01:34 | |
-The farm. -The farm, yeah. How do farmers farm food? -They milk cows. | 0:01:34 | 0:01:39 | |
-They get eggs from chickens. -From chickens. Do you think a farmer | 0:01:39 | 0:01:42 | |
-ever has to go to the shops? -No. -Do you think we could survive | 0:01:42 | 0:01:46 | |
-living on a farm? -Erm... -Maybe. | 0:01:46 | 0:01:50 | |
Do you think we could get our own food from field | 0:01:50 | 0:01:53 | |
-onto the plate? -We could try. -Yeah. | 0:01:53 | 0:01:55 | |
So, if we want to learn how to live like a farmer, | 0:01:55 | 0:01:57 | |
-we need to ask a farmer really, don't we? -Yeah. -That's handy, | 0:01:57 | 0:02:00 | |
because I have one, right over here. Follow me. | 0:02:00 | 0:02:03 | |
Gastronuts, Harry. | 0:02:04 | 0:02:05 | |
-Harry, Gastronuts. -Hi, there. -ALL: Hi! | 0:02:05 | 0:02:07 | |
So, Gastronuts, | 0:02:07 | 0:02:08 | |
Harry is a brilliant farmer | 0:02:08 | 0:02:10 | |
and this is his farm. | 0:02:10 | 0:02:11 | |
Harry, what's the life of a farmer like? | 0:02:11 | 0:02:12 | |
Great, in weather like this, can't wait to get up in the mornings. | 0:02:12 | 0:02:15 | |
Winter, cold, wet, still get up at 6.00 in the morning. Not such fun. | 0:02:15 | 0:02:20 | |
Being a farmer is just pulling a few bits of vegetables out of the ground | 0:02:20 | 0:02:23 | |
-and chucking them in a truck, isn't it? -You have to be a mechanic, | 0:02:23 | 0:02:26 | |
a gardener, a forester, you have to be completely multi-talented. | 0:02:26 | 0:02:31 | |
-Gastronuts, would you like to learn how to be a farmer? -ALL: Yes! | 0:02:31 | 0:02:34 | |
-Do you think you could teach us to do that? -I think I can. | 0:02:34 | 0:02:36 | |
-Can we help you make breakfast? -OK. Let's go. Let's make a start. | 0:02:36 | 0:02:40 | |
We're going to make a full farmer's breakfast | 0:02:40 | 0:02:42 | |
just from food we find on the farm. | 0:02:42 | 0:02:45 | |
First up, it's time to see if Mrs Hen has kindly laid us an egg. | 0:02:45 | 0:02:49 | |
Wow! I found two. | 0:02:49 | 0:02:51 | |
I found one over there. | 0:02:51 | 0:02:53 | |
It's such fun on a farm having chickens running around. | 0:02:53 | 0:02:55 | |
They're all like personal friends. | 0:02:55 | 0:02:57 | |
Sometimes, they lay eggs all over the farm. | 0:02:57 | 0:02:59 | |
Sometimes, you'll find one here. Sometimes, you'll find one there. | 0:02:59 | 0:03:02 | |
Every day, you have to look for a different place. | 0:03:02 | 0:03:05 | |
-Are there other uses for chickens? -Of course there are. | 0:03:07 | 0:03:09 | |
Of course, the primary use is food. | 0:03:09 | 0:03:11 | |
We all know what that is, | 0:03:11 | 0:03:12 | |
and the other thing is, | 0:03:12 | 0:03:14 | |
chicken manure is very fertile. | 0:03:14 | 0:03:15 | |
It's very rich in nitrogen. | 0:03:15 | 0:03:17 | |
If you kept one of these eggs, would it naturally hatch? | 0:03:17 | 0:03:21 | |
No. Basically, an egg will need a chicken to sit on it | 0:03:21 | 0:03:25 | |
for about 21 days. | 0:03:25 | 0:03:27 | |
Will you use these eggs to eat, or will you leave them to hatch? | 0:03:27 | 0:03:31 | |
On the whole, we tend to eat them here, | 0:03:31 | 0:03:34 | |
because if we hatched every egg, we would be overrun by chickens. | 0:03:34 | 0:03:37 | |
We'll help Harry out and cook up some of those eggs for breakfast. | 0:03:37 | 0:03:41 | |
Next on our list, it's milk, but we don't need to go to the shops, | 0:03:41 | 0:03:43 | |
as we have it right here on teat. | 0:03:43 | 0:03:46 | |
Who have you got there, Louise? | 0:03:46 | 0:03:47 | |
This is Goldie, she's nine years old and she's our milking cow. | 0:03:47 | 0:03:51 | |
She's a Jersey cow, so she gives really good milk, | 0:03:51 | 0:03:54 | |
with lots of butter fat in it. | 0:03:54 | 0:03:55 | |
-Do you guys all have one of these in your fridge at home? -No. -No. | 0:03:55 | 0:03:59 | |
-No cows in the fridge? -No. | 0:03:59 | 0:04:01 | |
In the old days, they used to milk cows by hand, | 0:04:01 | 0:04:03 | |
-but now, we do it on machine. -Can we help you get some milk? | 0:04:03 | 0:04:06 | |
You can, do you want to try the old-fashioned way first? | 0:04:06 | 0:04:08 | |
-Yes. -OK. We'll put a bucket underneath to catch the milk. | 0:04:08 | 0:04:12 | |
If you just squeeze the teat, the milk will shoot straight back up | 0:04:12 | 0:04:15 | |
into the udder, so you have to stop the milk | 0:04:15 | 0:04:17 | |
going up into the udder first with your fingers | 0:04:17 | 0:04:19 | |
and then squeeze it out of the teat like that. All right? | 0:04:19 | 0:04:22 | |
-It feels like a sausage. -THEY LAUGH | 0:04:22 | 0:04:26 | |
-Yay! -Well done! So, how long do you think it would take | 0:04:27 | 0:04:31 | |
to fill a bucket like that, Joel? | 0:04:31 | 0:04:32 | |
-Hours. -Yes, it would, wouldn't it? Which is why | 0:04:32 | 0:04:34 | |
most cows are milked by machine these days. | 0:04:34 | 0:04:37 | |
-Oh... -Come on, you can do it. That's it. Well done. -Look at that! | 0:04:37 | 0:04:41 | |
It's disgusting! Urgh! | 0:04:41 | 0:04:45 | |
It's like a sausage! | 0:04:45 | 0:04:47 | |
Oh! | 0:04:49 | 0:04:50 | |
-Does Goldie enjoy being milked? -Yes, she does, | 0:04:50 | 0:04:53 | |
because she's uncomfortable before she's been milked, | 0:04:53 | 0:04:55 | |
because there's a lot of milk in her udder. | 0:04:55 | 0:04:57 | |
-Is it hot when it comes out of the udder? -Yes, it's warm. | 0:04:57 | 0:05:00 | |
It's like the temperature you would wash your hands at. | 0:05:00 | 0:05:02 | |
-It feels warm. -Does it? | 0:05:02 | 0:05:04 | |
So, to do this on an industrial scale, | 0:05:04 | 0:05:06 | |
to get enough milk for all of us to have in our fridges every day, | 0:05:06 | 0:05:08 | |
-what happens? -OK, I'll show you. | 0:05:08 | 0:05:10 | |
We couldn't do it by hand, it would take far, far too long. | 0:05:10 | 0:05:12 | |
-And there's the milk flowing. -Pretty quick, isn't it? | 0:05:14 | 0:05:17 | |
She's probably really relieved to be getting rid of this lot. | 0:05:17 | 0:05:21 | |
So, is this what happens to millions of cows | 0:05:21 | 0:05:23 | |
-on a daily basis round Britain? -Yes. | 0:05:23 | 0:05:25 | |
Are we talking two pints, eight pints? | 0:05:25 | 0:05:29 | |
You're talking about five to eight litres a day. | 0:05:29 | 0:05:32 | |
-Wow! -That's a lot of milk. | 0:05:32 | 0:05:34 | |
A big black-and-white animal, | 0:05:34 | 0:05:36 | |
a Holstein or a Friesian, you're talking two, three times that easily. | 0:05:36 | 0:05:41 | |
They produce a lot of milk. | 0:05:41 | 0:05:43 | |
OK, we're about done. | 0:05:43 | 0:05:46 | |
Wow! That's a lot of milk. How much do you reckon is there? | 0:05:48 | 0:05:50 | |
-About five litres. -Now, when you get milk from the shops, | 0:05:50 | 0:05:53 | |
it's usually pasteurised, so it's heated up to kill all the bugs | 0:05:53 | 0:05:57 | |
and germs inside it. But this is raw, isn't it? | 0:05:57 | 0:05:59 | |
-This is raw. -This is straight from the cow. | 0:05:59 | 0:06:01 | |
-So, you guys, I'm afraid, aren't allowed to try it, but I am. -Oh! | 0:06:01 | 0:06:05 | |
'Unpasteurised milk can carry bacteria, but thankfully, | 0:06:05 | 0:06:08 | |
'I'm so used to eating weird food, my stomach is stronger than most.' | 0:06:08 | 0:06:12 | |
-It's still warm. Straight from the cow. -It's really sweet too. | 0:06:12 | 0:06:16 | |
-Who wants to smell? -Me! -It smells creamy. | 0:06:16 | 0:06:19 | |
-Yes. Like creamy... -Mmm. | 0:06:19 | 0:06:21 | |
Here's to Goldie. | 0:06:21 | 0:06:24 | |
-Aaah! -THEY GIGGLE | 0:06:30 | 0:06:33 | |
That is fantastic. | 0:06:33 | 0:06:35 | |
It's really good, isn't it? Wow! That's me sorted | 0:06:35 | 0:06:38 | |
-for the whole day. -I know. It's absolutely sweet as anything. | 0:06:38 | 0:06:40 | |
We've got our milk, but do how do we turn it into butter for our toast? | 0:06:40 | 0:06:45 | |
-So, this is the old-fashioned way of making...what? -Cheese. | 0:06:45 | 0:06:50 | |
-Butter. -Butter. It's a butter churn. | 0:06:50 | 0:06:52 | |
You would have lots of cream inside there and you would slosh it around | 0:06:52 | 0:06:56 | |
until all the solids came together to make butter. | 0:06:56 | 0:06:59 | |
I thought we would try and make our own butter, but we'd use something | 0:06:59 | 0:07:02 | |
that you guys might have knocking round your house. | 0:07:02 | 0:07:05 | |
What we've got to make our butter with is... | 0:07:05 | 0:07:08 | |
a bog brush. | 0:07:08 | 0:07:10 | |
-Ugh. -However, these aren't just normal bog brushes | 0:07:10 | 0:07:13 | |
we've pulled out of my house, these are brand-new clean ones. | 0:07:13 | 0:07:16 | |
You can't use one that's already been used to clean toilets with, | 0:07:16 | 0:07:19 | |
-because that would be disgusting! -Yeah. | 0:07:19 | 0:07:21 | |
What do we need to be able to put in there to make butter from? | 0:07:21 | 0:07:23 | |
-Milk. -Cream. -Cream, exactly. Not really milk. | 0:07:23 | 0:07:26 | |
You have to take the top of the milk off, | 0:07:26 | 0:07:28 | |
and the top of the milk has cream. | 0:07:28 | 0:07:30 | |
It's a really thick creamy substance. You can try a little bit, | 0:07:30 | 0:07:32 | |
put your little finger in there. | 0:07:32 | 0:07:34 | |
-There we go. -Nice. | 0:07:35 | 0:07:37 | |
-It tastes really creamy. -Really creamy. | 0:07:37 | 0:07:38 | |
Nice and fatty. And you know that's good stuff, don't you? | 0:07:38 | 0:07:42 | |
We need to put some of our cream in our bog-brush holder. | 0:07:42 | 0:07:45 | |
Ugh! Now, what you need to do is churn away. | 0:07:45 | 0:07:50 | |
So, you need to pump that cream. | 0:07:50 | 0:07:53 | |
So, let's inspect how far you got. | 0:08:07 | 0:08:08 | |
That's brilliant. All of that stuff there is butter. | 0:08:08 | 0:08:11 | |
So, what we need to do is scrape off all of this butter | 0:08:11 | 0:08:14 | |
from the brush and pour it onto there. | 0:08:14 | 0:08:16 | |
It feels like butter. | 0:08:17 | 0:08:19 | |
-THEY LAUGH -Aah-ha! | 0:08:19 | 0:08:20 | |
-It moisturises your hands! -Woops. | 0:08:21 | 0:08:24 | |
You guys have done a brilliant job. | 0:08:24 | 0:08:26 | |
Does that look like proper butter yet? | 0:08:26 | 0:08:28 | |
No. It looks like it's not together. It's like...all separate and sloppy. | 0:08:28 | 0:08:32 | |
-Yeah. -So, what we do, we pull up all four corners | 0:08:32 | 0:08:35 | |
and then we turn the base. So, what have we got here, guys? | 0:08:35 | 0:08:38 | |
-Butter. -That is butter. OK. | 0:08:38 | 0:08:41 | |
So, mould it together into a nice ball for me. | 0:08:41 | 0:08:44 | |
That is brilliant. You made butter! | 0:08:44 | 0:08:46 | |
'Incredibly, we have managed to make our very own bog-brush butter, | 0:08:46 | 0:08:50 | |
'just by sloshing about some cream.' | 0:08:50 | 0:08:52 | |
-There you go, Harry. We're nearly there. -Great. -We've got eggs, | 0:08:54 | 0:08:57 | |
butter, milk, what is missing for breakfast, guys? | 0:08:57 | 0:09:01 | |
-Bacon. -Bacon, we like a bit of bacon, don't we? | 0:09:01 | 0:09:03 | |
-Yes. -OK, where do we normally get our bacon from? -The shops. | 0:09:03 | 0:09:06 | |
The shops, exactly. Where do you get your bacon from, Harry? | 0:09:06 | 0:09:08 | |
We'll see if we can find Louise, see if she can help. | 0:09:08 | 0:09:11 | |
OK, Gastronuts, it's time to face up to one of the realities | 0:09:12 | 0:09:16 | |
about what happens on modern farms. | 0:09:16 | 0:09:19 | |
Louise, who have you got there? | 0:09:19 | 0:09:21 | |
This is Prudence. This is our Tamworth sow. | 0:09:21 | 0:09:23 | |
-Everyone like pigs? -I love pigs! -Cool, aren't they? What do people | 0:09:23 | 0:09:26 | |
have pigs like Prudence on farms for? | 0:09:26 | 0:09:29 | |
Prudence is a provider of meat. | 0:09:29 | 0:09:31 | |
-So, she's basically there to be eaten? -She is. -Yep. | 0:09:31 | 0:09:34 | |
It's a bit of a tricky one, this, isn't it? | 0:09:35 | 0:09:37 | |
Because Prudence is a pretty thing, | 0:09:37 | 0:09:39 | |
and looking at her and thinking about her as something | 0:09:39 | 0:09:42 | |
you're going to eat later on is a bit tricky, isn't it? | 0:09:42 | 0:09:44 | |
-But who has bacon for breakfast? -ALL: Yeah. | 0:09:44 | 0:09:47 | |
-Well, if we like eating bacon, we're going to have to do what? -Kill it. | 0:09:47 | 0:09:52 | |
You have to kill it and eat it. | 0:09:52 | 0:09:53 | |
What I would like you to do | 0:09:53 | 0:09:55 | |
is to choose which bits of the animal are which. | 0:09:55 | 0:09:58 | |
-Do you like eating ham? -Yes. | 0:09:58 | 0:09:59 | |
I'd like you to put a sticker on her so we can find out where her ham is. | 0:09:59 | 0:10:03 | |
'Pigs are incredibly versatile and provide a real variety of cuts, | 0:10:03 | 0:10:08 | |
'including ham from the back legs, back bacon from the... | 0:10:08 | 0:10:12 | |
'well, the back, streaky bacon from the belly, | 0:10:12 | 0:10:15 | |
'roasting joints from the leg and shoulder, and even tasty cheeks | 0:10:15 | 0:10:19 | |
'that are delicious when slowly cooked.' | 0:10:19 | 0:10:22 | |
PIG BARKS | 0:10:23 | 0:10:24 | |
She's barking. She's like a dog. | 0:10:24 | 0:10:27 | |
So, guys, now that you have met Prudence and managed to find out | 0:10:27 | 0:10:31 | |
which of the different parts of her | 0:10:31 | 0:10:32 | |
-are the different bits of meat, do you think you could eat her? -Yes. | 0:10:32 | 0:10:35 | |
-No. -No, yes? | 0:10:35 | 0:10:37 | |
-It depends. -You kind of think of her as a bit of a friend. | 0:10:37 | 0:10:40 | |
-She's my best friend. -She's your best friend. | 0:10:40 | 0:10:42 | |
But these animals are grown for meat, so it's tricky. | 0:10:42 | 0:10:45 | |
What will happen to Prudence when she's ready for slaughter? | 0:10:45 | 0:10:49 | |
Well, she'll be too tough for all the tender roasting joints, | 0:10:49 | 0:10:51 | |
so most of her will be made into sausages. | 0:10:51 | 0:10:53 | |
So, pretty much every part of her will end up being eaten. | 0:10:53 | 0:10:55 | |
Every part can end up being eaten. | 0:10:55 | 0:10:58 | |
If you have seen in the pet shop, the pigs ears, dried out for pet dogs... | 0:10:58 | 0:11:01 | |
-Oh! -Even the ears get eaten. | 0:11:01 | 0:11:03 | |
Can't you eat the snout? | 0:11:03 | 0:11:06 | |
-The snout, have you ever tried eating snout? -No. -No. | 0:11:06 | 0:11:09 | |
I think you guys need to come with me. | 0:11:09 | 0:11:12 | |
OK. It's a big one. Follow me. | 0:11:12 | 0:11:14 | |
'If you don't like seeing just how much of a pig can be eaten, | 0:11:14 | 0:11:18 | |
'then this will be a good time to pop outside | 0:11:18 | 0:11:20 | |
'and think about becoming a vegetarian.' | 0:11:20 | 0:11:23 | |
I give you...a friend of mine. | 0:11:23 | 0:11:24 | |
-This is Fred. -THEY GASP | 0:11:25 | 0:11:30 | |
Oh, my gosh! | 0:11:30 | 0:11:31 | |
-It's a pig. -That is Fred. | 0:11:31 | 0:11:33 | |
And you can eat ears, you can eat cheeks, you can eat the head. | 0:11:33 | 0:11:37 | |
-Bacon, before it's been sliced up. What do you reckon that is? -Tail. | 0:11:37 | 0:11:39 | |
-It's the trotter. Pig's trotter. -That's the heart. -That's the heart. | 0:11:39 | 0:11:43 | |
-What are these? -Kidneys. | 0:11:43 | 0:11:44 | |
-Kidneys. Exactly. -I'm not eating the heart! | 0:11:44 | 0:11:46 | |
It's time to give Fred the ultimate send-off. | 0:11:46 | 0:11:49 | |
The best way you can show your appreciation for an animal | 0:11:49 | 0:11:52 | |
-that's been raised and that's died for us? -Eat it. | 0:11:52 | 0:11:54 | |
To eat it. I can't recommend this stuff enough. | 0:11:54 | 0:11:56 | |
This is called head cheese, and head cheese is when you boil up | 0:11:56 | 0:12:00 | |
a pig's head for about three hours and you take away | 0:12:00 | 0:12:02 | |
all of the edible bits out of it, you have to finger through it | 0:12:02 | 0:12:05 | |
and pull all the little bits off, | 0:12:05 | 0:12:06 | |
and you pack it all together and it makes this. | 0:12:06 | 0:12:08 | |
-Head cheese. So, everybody... -You're kidding! -You are kidding! | 0:12:08 | 0:12:13 | |
What do you mean? You've eaten a sausage before, haven't you? | 0:12:13 | 0:12:16 | |
-No, but eating the inside of his head! -Yeah, | 0:12:16 | 0:12:18 | |
you'll find all that stuff in a sausage. | 0:12:18 | 0:12:19 | |
-OK. Grab a little bit. -Urgh! | 0:12:19 | 0:12:22 | |
You can't say urgh, you haven't tried it yet! So... | 0:12:22 | 0:12:25 | |
It smells of cat food... Disgusting! | 0:12:25 | 0:12:29 | |
-OK... Urgh! -Mmm! | 0:12:29 | 0:12:34 | |
Salty. | 0:12:34 | 0:12:35 | |
-Very salty, isn't it? -Salty, yes. It's really nice. | 0:12:35 | 0:12:38 | |
-It's a bit like, what? -Gravy. -Can I spit it out? | 0:12:38 | 0:12:41 | |
If you really don't like it, you can spit it out. | 0:12:41 | 0:12:44 | |
Are you sure you're all right?! | 0:12:44 | 0:12:46 | |
What's weird, is it the fact it's head cheese, | 0:12:46 | 0:12:48 | |
-or the fact that it tastes odd? -Just...both. The taste. | 0:12:48 | 0:12:52 | |
It's the idea of it, because you've never tried it before. | 0:12:52 | 0:12:54 | |
I'm not surprised that it's a weird thing to try. | 0:12:54 | 0:12:56 | |
Now, and I know this is going to be a bit weird for you, | 0:12:56 | 0:12:59 | |
because you've probably never tried it before, | 0:12:59 | 0:13:01 | |
-can you have a little pig's ear? -No! | 0:13:01 | 0:13:03 | |
-I'll go for it. -Oh, it's still got hair on! | 0:13:03 | 0:13:07 | |
Yeah, it's all good stuff, that is. | 0:13:07 | 0:13:08 | |
Oh, disgusting! How you can eat a pig's ear? | 0:13:08 | 0:13:11 | |
I've got a particularly hairy bit here. | 0:13:11 | 0:13:13 | |
I like that, because I've got quite hairy ears. | 0:13:13 | 0:13:15 | |
-Mmm. That's really nice. -Interesting texture. | 0:13:17 | 0:13:20 | |
-You're not big on that? -Chewy. -How can you eat this? | 0:13:20 | 0:13:23 | |
-It's crunchy, yet soft, at the same time. -It's really nice. -Yeah. | 0:13:23 | 0:13:26 | |
We start at the nose. | 0:13:26 | 0:13:28 | |
-What's at the other end? -The tail. | 0:13:28 | 0:13:30 | |
I know it's quite a weird idea, | 0:13:30 | 0:13:32 | |
-but would you just have a little try of the tail? -Yeah. | 0:13:32 | 0:13:34 | |
-OK. Everyone, grab a little bit of tail. -I can't reach. | 0:13:34 | 0:13:38 | |
-Have a little bit of tail. -The pink stuff is really nice. | 0:13:38 | 0:13:41 | |
-Chewy. -It's good, isn't it? | 0:13:41 | 0:13:43 | |
-That's really nice. -Hair! | 0:13:43 | 0:13:47 | |
We've got all the actual bits here, we've got the limbs and the head and | 0:13:47 | 0:13:50 | |
the stuff, what else is in there in a pig, that sort of feeds it all? | 0:13:50 | 0:13:55 | |
-Blood. -Blood. Can't make anything from blood, can you? -No. -No. | 0:13:55 | 0:14:01 | |
Or can you? | 0:14:01 | 0:14:03 | |
Follow me. | 0:14:03 | 0:14:05 | |
OK, Gastronuts, what have we got here? | 0:14:07 | 0:14:09 | |
-Blood. -That is a bucket of blood. | 0:14:09 | 0:14:13 | |
-So, what can we make out of blood? -Wine. -Vampire soup. | 0:14:13 | 0:14:16 | |
-Blood porridge. -Very close. You can make a kind of blood porridge. | 0:14:16 | 0:14:20 | |
-It's called black pudding. -Oh, yeah. | 0:14:20 | 0:14:24 | |
'Black pudding is a traditional breakfast treat, | 0:14:24 | 0:14:27 | |
'and to make it, you need to take some warm blood and add oats, | 0:14:27 | 0:14:31 | |
'barley, cooked onions mixed with back fat, | 0:14:31 | 0:14:33 | |
'some seasoning, a little cream and then mix it all together.' | 0:14:33 | 0:14:37 | |
-Now, what do you think sausages are cased in? -Skin. -Skin. | 0:14:37 | 0:14:42 | |
What's the skin from? | 0:14:42 | 0:14:43 | |
-Pig. -Any idea which bit of a pig the skin is from? -Bum! -Not the bum. | 0:14:43 | 0:14:47 | |
Actually, it's related to the bum. | 0:14:47 | 0:14:49 | |
-The bum cheeks. -Intestines. | 0:14:49 | 0:14:51 | |
What we do is we take them out of the pig, we clean them through | 0:14:51 | 0:14:56 | |
and they end up looking something like this. | 0:14:56 | 0:14:58 | |
On there is a few metres of pigs intestines | 0:14:58 | 0:15:03 | |
all fed onto the end of that. | 0:15:03 | 0:15:04 | |
We're going to take our black pudding mixture, | 0:15:04 | 0:15:07 | |
push it through the mincer and the mincer will push it | 0:15:07 | 0:15:10 | |
-into the skin... -That's really good. -..and we're going to make | 0:15:10 | 0:15:14 | |
-our own sausages out of it. OK? -Oh, wow! -Yes. Exactly. | 0:15:14 | 0:15:18 | |
OK, that's perfect. | 0:15:20 | 0:15:21 | |
So what we do there, is we turn it round, like that. | 0:15:21 | 0:15:25 | |
Give it a good old twist. Keep twisting. Very good! | 0:15:25 | 0:15:28 | |
-You've made a black pudding. -Feel it blowing up. | 0:15:28 | 0:15:31 | |
-Brilliant, Joel. -It's squishy. | 0:15:31 | 0:15:34 | |
Urrrgh! | 0:15:36 | 0:15:37 | |
It's quite greasy, isn't it? Good! That looks like a set of sausages. | 0:15:37 | 0:15:41 | |
So what we do then is chop that off. Put a little knot in it. | 0:15:41 | 0:15:45 | |
What we need to do is poach those, and then we pan-fry them. | 0:15:45 | 0:15:50 | |
-They smell really nice. -It smells good doesn't it? | 0:15:50 | 0:15:52 | |
-Are you ready for breakfast? -Yeah. -OK. Follow me. | 0:15:52 | 0:15:57 | |
OK, Harry, we've finished the black puddings. | 0:15:58 | 0:16:00 | |
-I'm blooming starving. -THEY LAUGH | 0:16:00 | 0:16:03 | |
I haven't eaten since this morning. | 0:16:03 | 0:16:05 | |
That's a good breakfast, isn't it? | 0:16:05 | 0:16:07 | |
So how does it feel to have grown and cooked your own food? | 0:16:08 | 0:16:11 | |
Really good. You know you made it and it's really good. It's been nice. | 0:16:11 | 0:16:16 | |
Now I know not to waste my food because like, | 0:16:16 | 0:16:20 | |
it's like a pig died for you, like, so you don't starve. | 0:16:20 | 0:16:25 | |
-That's right. You have to give it some respect. -Yeah. | 0:16:25 | 0:16:28 | |
Great things eggs, great with sausages | 0:16:36 | 0:16:39 | |
but even better with hot air. | 0:16:39 | 0:16:42 | |
I have another flask, and another hard boiled egg. | 0:16:42 | 0:16:47 | |
I'm going to light three matches. | 0:16:47 | 0:16:49 | |
What I'm doing is I'm heating the gas inside the flask, and when the | 0:16:49 | 0:16:56 | |
matches go out and the air cools, that sucks the egg into the bottle. | 0:16:56 | 0:17:03 | |
If we take a bowl of vinegar, and what I'm going to do is put a couple | 0:17:06 | 0:17:12 | |
of eggs into vinegar and then wait overnight. | 0:17:12 | 0:17:17 | |
Something amazing happens. | 0:17:17 | 0:17:19 | |
And here are our vinegar-soaked eggs. | 0:17:19 | 0:17:25 | |
Look at what's happened to this egg. | 0:17:25 | 0:17:29 | |
They have gone completely squodgy. | 0:17:29 | 0:17:32 | |
What's happened is the vinegar has dissolved the eggshell so the | 0:17:32 | 0:17:35 | |
egg has been cooked or pickled | 0:17:35 | 0:17:38 | |
in the vinegar and it's now this funny squodgy, bouncy thing. | 0:17:38 | 0:17:44 | |
Great things, eggs, | 0:17:44 | 0:17:46 | |
but how are we going to get the egg out of the flask? | 0:17:46 | 0:17:50 | |
We're trying to find out if we can eat like a farmer. | 0:17:55 | 0:17:58 | |
So far, the Gastronuts have learned how to make bog-brush butter. | 0:17:58 | 0:18:02 | |
Pump that cream. | 0:18:02 | 0:18:05 | |
And bust a gut to make some black pudding. | 0:18:05 | 0:18:07 | |
Next they try to fuel a car on some cooking oil. | 0:18:07 | 0:18:10 | |
-You want to ruin my car, don't you? -Yeah! | 0:18:10 | 0:18:12 | |
And go the whole hog with their spit roast. | 0:18:12 | 0:18:16 | |
We've started learning how to eat like a farmer, but they don't | 0:18:17 | 0:18:21 | |
just grow food on their land, they can also grow their fuel. | 0:18:21 | 0:18:25 | |
-Who likes fried food? -Me! | 0:18:25 | 0:18:27 | |
What do we fry food in? | 0:18:27 | 0:18:28 | |
-A saucepan. -That's good. -Olive oil. -Oil. Exactly. | 0:18:28 | 0:18:32 | |
Now where does oil come from? | 0:18:32 | 0:18:35 | |
-Sunflowers. -Yes, you get sunflower oil. | 0:18:35 | 0:18:38 | |
Have you ever seen the big fields full of yellow? | 0:18:38 | 0:18:41 | |
-Yeah. -OK. That's called rapeseed and that's this plant here | 0:18:41 | 0:18:45 | |
and that's a young plant that is still flowering. | 0:18:45 | 0:18:48 | |
After it's flowered and all the pods come out, | 0:18:48 | 0:18:51 | |
this is what you get, and this is rapeseed. | 0:18:51 | 0:18:54 | |
So grab a big pod of rapeseed. | 0:18:54 | 0:18:57 | |
Try and open it up and see if you can dig out | 0:18:57 | 0:19:00 | |
some of those little seeds. | 0:19:00 | 0:19:01 | |
Can you see the seeds here? You have loads there. | 0:19:01 | 0:19:03 | |
Now you have squished them, what do your fingers feel like? | 0:19:03 | 0:19:07 | |
Do they feel greasy? | 0:19:07 | 0:19:10 | |
-Oil comes out of it. -And this is where we get the oil to cook from. | 0:19:10 | 0:19:13 | |
I know they are tiny, it seems like a lot of effort, | 0:19:13 | 0:19:16 | |
to get oil out of something that difficult, | 0:19:16 | 0:19:18 | |
but when they've grown and dried out, they look like this. | 0:19:18 | 0:19:23 | |
And these are crushed in big industrial plants, | 0:19:23 | 0:19:25 | |
-and when the oil has come out, it looks like that. -Wow. | 0:19:25 | 0:19:29 | |
OK, so let's have a little taste of the rapeseed oil. | 0:19:29 | 0:19:32 | |
Everyone grab a little piece of bread. Dip into the oil. | 0:19:32 | 0:19:36 | |
-It tastes quite nice. -Yeah. Nutty. -Mmm, yeah, nutty. | 0:19:36 | 0:19:39 | |
-What else does the word oil conjure up for you? -Well, cars. | 0:19:39 | 0:19:42 | |
You refine oil and you make petrol, you make different things out of it | 0:19:42 | 0:19:46 | |
that you can run a car on, so oil could be fuel as well. | 0:19:46 | 0:19:49 | |
-Yes. -Do you reckon you can get power out of that? -No. | 0:19:49 | 0:19:52 | |
-Yes. If we burn it. -If we burn it. Let's give it a try. | 0:19:52 | 0:19:55 | |
To make an oil lamp, you take an empty jam jar, | 0:19:55 | 0:19:58 | |
poke a hole in the lid, soak a strip of cotton in oil for use as a wick. | 0:19:58 | 0:20:02 | |
Add more oil to the bottom of the jar. | 0:20:02 | 0:20:04 | |
Poke the wick back through the hole in the lid | 0:20:04 | 0:20:07 | |
and finally, light your lamp. | 0:20:07 | 0:20:09 | |
If you want to attempt this at home, | 0:20:09 | 0:20:11 | |
make sure you have an adult on hand to help out. | 0:20:11 | 0:20:13 | |
Energy that has been grown in the field has been distilled | 0:20:13 | 0:20:17 | |
into this substance which you can actually use to power things. | 0:20:17 | 0:20:21 | |
I've got a very interesting idea. | 0:20:21 | 0:20:23 | |
Let's see what Harry can do with it. | 0:20:23 | 0:20:25 | |
OK Harry, we've tasted rapeseed oil | 0:20:25 | 0:20:27 | |
and we wondered what else would a farmer power with this kind of oil? | 0:20:27 | 0:20:31 | |
Try that and stick it in my car. | 0:20:31 | 0:20:35 | |
You try pouring that in. | 0:20:38 | 0:20:41 | |
You're pouring vegetable oil into Harry's car? | 0:20:41 | 0:20:45 | |
Yes. It's really fun. | 0:20:45 | 0:20:48 | |
You want to ruin my car, don't you. | 0:20:48 | 0:20:49 | |
-Yeah. -Bad luck, you're not! | 0:20:49 | 0:20:52 | |
Because this car has been converted so it can use vegetable oil. | 0:20:52 | 0:20:58 | |
Hang on, so we could fry eggs in this and pour it into Harry's car? | 0:20:58 | 0:21:02 | |
I give you 10 yards before the car stalls. | 0:21:02 | 0:21:04 | |
Bye! | 0:21:06 | 0:21:08 | |
A farmer can grow rapeseed to power his vehicles, | 0:21:13 | 0:21:16 | |
but there is something else he can grow to heat his house. | 0:21:16 | 0:21:20 | |
Harry, you've got massive woodland here, | 0:21:20 | 0:21:22 | |
trees must be a right pain for a farmer. | 0:21:22 | 0:21:24 | |
Do they get in the way of the cows and the crops? | 0:21:24 | 0:21:27 | |
They're the best thing out. Those trees will keep me warm. | 0:21:27 | 0:21:29 | |
Why do you think I cut them down? | 0:21:29 | 0:21:31 | |
I cut one down and put seven in to replace it. | 0:21:31 | 0:21:34 | |
-So you cut them down and use them for fuel? -Yes. | 0:21:34 | 0:21:37 | |
How long does one tree last you? | 0:21:37 | 0:21:39 | |
If I'm going to be burning one of these trees, | 0:21:39 | 0:21:42 | |
it'll last me four days, five days. | 0:21:42 | 0:21:44 | |
-To fuel your house? -Our house and the farm as well. | 0:21:44 | 0:21:46 | |
-So the whole place is run on trees. -Yes. The whole place is run on, | 0:21:46 | 0:21:50 | |
-the heating is on trees. -Can we chop one down? -Yes. | 0:21:50 | 0:21:53 | |
This birch is a fast-growing native British tree | 0:21:55 | 0:21:58 | |
and for every one he cuts down, Harry plants seven more, | 0:21:58 | 0:22:01 | |
meaning he'll have a supply of fire wood for years to come. | 0:22:01 | 0:22:05 | |
Oh, oh, oh! THEY CHEER | 0:22:05 | 0:22:08 | |
Now we need to move the tree so we can cut it up into logs. | 0:22:11 | 0:22:14 | |
Time to call in the big boys. | 0:22:14 | 0:22:16 | |
-That's pretty good, isn't it? -Yes. -Yeah! | 0:22:22 | 0:22:24 | |
Harry shreds the smaller branches into chippings for use | 0:22:40 | 0:22:44 | |
in his boiler, but we'll need some of them | 0:22:44 | 0:22:46 | |
and some big logs to help us cook up our farmers' feast. | 0:22:46 | 0:22:50 | |
BELCHING | 0:22:50 | 0:22:51 | |
We're building up a roaring fire, below a giant spit. | 0:22:52 | 0:22:56 | |
But just what are we going to be cooking? | 0:22:56 | 0:22:59 | |
This is a real farmers' feast | 0:22:59 | 0:23:02 | |
and Harry has let us have the rest of our friend. | 0:23:02 | 0:23:08 | |
-Ladies and gentlemen, say hello to Fred. OK. -Hello, Fred. | 0:23:15 | 0:23:21 | |
What we need is you guys to help us spit Fred. Everyone take a limb. | 0:23:21 | 0:23:25 | |
Look at his tail! | 0:23:25 | 0:23:28 | |
What was it you wanted to eat? Ribs. There's your ribs. | 0:23:28 | 0:23:31 | |
Really hard. | 0:23:34 | 0:23:37 | |
Does it feel weird handling a pig, like it was once real? | 0:23:37 | 0:23:41 | |
Not really. | 0:23:41 | 0:23:43 | |
We've grew the pig up so it would feed us, that's its purpose in life. | 0:23:43 | 0:23:48 | |
When I was younger I wouldn't expect bacon like to come from this pig. | 0:23:48 | 0:23:52 | |
Did you ever think it came from an animal in the first place? | 0:23:52 | 0:23:55 | |
No, I just thought it came from the supermarket. | 0:23:55 | 0:23:58 | |
You can't think about it, because if you think about it, | 0:23:58 | 0:24:02 | |
a couple of, like, years ago, it would be like running around, | 0:24:02 | 0:24:07 | |
like, free. But now it's going to be someone's breakfast or dinner. | 0:24:07 | 0:24:13 | |
It's just lying here and it just looks so sad. | 0:24:13 | 0:24:16 | |
I'll still eat it because it's food and like we need food to survive. | 0:24:16 | 0:24:20 | |
And we need to celebrate Fred, now he's dead. | 0:24:20 | 0:24:22 | |
We shouldn't just chuck him away. | 0:24:22 | 0:24:24 | |
What we have to do is because you have a big thick joint here | 0:24:24 | 0:24:28 | |
and a bit thin here, thick there. | 0:24:28 | 0:24:30 | |
What we have to do, is put some foil round there, | 0:24:30 | 0:24:33 | |
so all this cooks a bit slower. | 0:24:33 | 0:24:34 | |
I'm going to go over once more. | 0:24:36 | 0:24:38 | |
If you think in the olden days they did it themselves, | 0:24:38 | 0:24:41 | |
they didn't even like, take it to a factory or anything. | 0:24:41 | 0:24:45 | |
Yes, they had to kill it themselves. | 0:24:45 | 0:24:47 | |
Stefan, say it's alive and you want to kill it... | 0:24:47 | 0:24:51 | |
Harry's your man. How would this pig have been killed, Harry? | 0:24:51 | 0:24:54 | |
What they do is electrocute them. | 0:24:54 | 0:24:55 | |
They put a pair of ear muffs over their ears and it goes, pfff, | 0:24:55 | 0:24:59 | |
and they drain the blood out, | 0:24:59 | 0:25:00 | |
that's what make your black pudding and things. | 0:25:00 | 0:25:03 | |
Would Fred have felt pain when he was killed? | 0:25:03 | 0:25:05 | |
No they don't feel any pain. It's so quick, they just go straight down. | 0:25:05 | 0:25:09 | |
-Just... -It's really weird because when you buy it in the supermarket, | 0:25:09 | 0:25:13 | |
you don't look at it and think this was what it once was. | 0:25:13 | 0:25:18 | |
You don't think of it as Fred when it comes in a packet, | 0:25:18 | 0:25:21 | |
-in a plastic packet. -Yeah. It's really disturbing. | 0:25:21 | 0:25:24 | |
Time now to put our porker on the pyre. | 0:25:24 | 0:25:27 | |
Fred weighs about 45 kilos and will take at least | 0:25:27 | 0:25:30 | |
four-and-a-half hours to cook. | 0:25:30 | 0:25:32 | |
A piggy like this can feed up to 100 people. | 0:25:32 | 0:25:35 | |
Or four hungry Gastronuts. | 0:25:35 | 0:25:39 | |
-That's cooked all right. -That's pretty good. -That smells lovely! | 0:25:39 | 0:25:45 | |
-I'm so hungry I could eat a pig! -OK Gastronuts, | 0:25:45 | 0:25:49 | |
it's time for the farmers' ultimate feast. | 0:25:49 | 0:25:53 | |
-Wooh! -It's your whole pig. Dig in! | 0:25:53 | 0:25:56 | |
THEY CHEER | 0:25:56 | 0:25:58 | |
-I'll get through the crackling! -It's like a medieval feast. Look. | 0:25:59 | 0:26:03 | |
Look at that. | 0:26:03 | 0:26:06 | |
-Mmm. -Is that good? It's nice and juicy? | 0:26:06 | 0:26:08 | |
That's beautiful. | 0:26:08 | 0:26:10 | |
There we go. Tail? | 0:26:10 | 0:26:13 | |
-Thank you. -Have a little chew of that. | 0:26:13 | 0:26:15 | |
That's a lot of meat on one pig. | 0:26:15 | 0:26:18 | |
At first I thought I don't really want to eat it | 0:26:18 | 0:26:20 | |
because it was once alive. When you look at it now | 0:26:20 | 0:26:23 | |
and you can smell it and you're eating it | 0:26:23 | 0:26:25 | |
and it tastes so good, you don't really care. | 0:26:25 | 0:26:28 | |
Now I've been a Gastronut I'll think more carefully about | 0:26:28 | 0:26:31 | |
where my food comes from because I don't want to waste | 0:26:31 | 0:26:34 | |
an animal that's just died to give me some food. | 0:26:34 | 0:26:38 | |
I'll think about my food more carefully. | 0:26:40 | 0:26:43 | |
now I've been on Gastronuts, | 0:26:43 | 0:26:44 | |
because the animal gave up his life for you to eat it. | 0:26:44 | 0:26:49 | |
The most surprising thing about being on Gastronuts | 0:26:51 | 0:26:55 | |
was probably milking the cow, because it was so unexpected, | 0:26:55 | 0:26:59 | |
and the teat felt like a sausage. | 0:26:59 | 0:27:02 | |
Now I've been on Gastronuts I'll think a bit more carefully | 0:27:04 | 0:27:07 | |
about where my food comes from, because you can't just buy it | 0:27:07 | 0:27:10 | |
in the supermarket not knowing | 0:27:10 | 0:27:11 | |
where it's come from or what it's been through. | 0:27:11 | 0:27:14 | |
Most of us just nip down to the shops when we need food, | 0:27:14 | 0:27:17 | |
but when you follow the food from the field to the plate, | 0:27:17 | 0:27:20 | |
you realise what an extraordinary journey it's been on and when you | 0:27:20 | 0:27:23 | |
then eat it like a farmer does, you discover it kind of tastes better. | 0:27:23 | 0:27:27 | |
Subtitles by Red Bee Media Ltd | 0:27:28 | 0:27:31 | |
E-mail subtitling@bbc.co.uk | 0:27:31 | 0:27:34 |