0:00:03 > 0:00:06Over half of the land in the UK is dedicated to producing food,
0:00:06 > 0:00:10but what do we really know about what ends up on our plate?
0:00:10 > 0:00:14I am Nigel Slater - a cook - and I know my way around a kitchen.
0:00:14 > 0:00:19And I'm Adam Henson - a farmer - so crops and animals are my expertise.
0:00:19 > 0:00:24We're joining forces to get us all back in touch with where our food really comes from.
0:00:24 > 0:00:27We'll be revealing the top 50 fresh foods
0:00:27 > 0:00:29that we all buy week in, week out.
0:00:29 > 0:00:35Together, we'll be bringing you the story of what we eat, tracing it from farm to fork.
0:00:35 > 0:00:38And discovering the best way to get
0:00:38 > 0:00:41variety, value and flavour from it all.
0:00:47 > 0:00:49'We've moved into Old Farm in Moreton-in-Marsh
0:00:49 > 0:00:55'with the Righton family who have lived and worked the land for three generations.
0:00:55 > 0:00:59'Together we'll be growing our crops, some traditional...'
0:00:59 > 0:01:01So, that's cake, that's bread.
0:01:01 > 0:01:03'..and some more unusual.'
0:01:03 > 0:01:06Now then, Nigel, THIS is where I'm going to put my biodome.
0:01:06 > 0:01:09Here, we'll plant your favourite foreign foods,
0:01:09 > 0:01:11ones we usually have to import,
0:01:11 > 0:01:13but I do worry how will they'll cope
0:01:13 > 0:01:15given the unpredictable British weather.
0:01:15 > 0:01:17THUNDERCLAP
0:01:17 > 0:01:19And we're rearing animals.
0:01:19 > 0:01:23So no names. Not naming anything we're going to eat.
0:01:23 > 0:01:24COW MOOS
0:01:24 > 0:01:27Come on, girls. It's very rewarding, particularly when you see
0:01:27 > 0:01:30all these ewes and lambs skipping about the field.
0:01:30 > 0:01:32It is a very beautiful sight, isn't it?
0:01:33 > 0:01:34I see shepherd's pie.
0:01:35 > 0:01:38Bit of Irish stew.
0:01:38 > 0:01:41I'll be cooking up all of our produce
0:01:41 > 0:01:45and your top 50 fresh ingredients will be turned into delicious,
0:01:45 > 0:01:45and your top 50 fresh ingredients will be turned into delicious,
0:01:45 > 0:01:49cheap and healthy dishes. Well, that's the plan.
0:01:49 > 0:01:54So join us over the next four weeks to get the most out of what we eat...
0:01:54 > 0:01:56As we celebrate the very best of British food.
0:02:05 > 0:02:07Welcome to our farm in Moreton-in-Marsh.
0:02:07 > 0:02:09This is our home for the series
0:02:09 > 0:02:13where we'll sow, grow, rear and cook your favourite foods.
0:02:13 > 0:02:15Tonight we're kicking off with beef.
0:02:17 > 0:02:19But not in its traditional form.
0:02:19 > 0:02:22Our busy lifestyles mean we spend
0:02:22 > 0:02:2543% less time cooking than our parents did,
0:02:25 > 0:02:29so it's out with the roast and in with the ready meal
0:02:29 > 0:02:31which astonishingly comes in at number five
0:02:31 > 0:02:33on your fresh food shopping list.
0:02:34 > 0:02:37They are a convenient way of eating.
0:02:37 > 0:02:42You don't want to cook, so you just chuck a ready meal in, ping it in the microwave and there you go.
0:02:42 > 0:02:46I probably eat them ready meals at least twice a day, for lunch and dinner.
0:02:46 > 0:02:48Sometimes even for breakfast.
0:02:48 > 0:02:50That's a challenge for Nigel,
0:02:50 > 0:02:52but if anyone can get Britain cooking he can,
0:02:52 > 0:02:57so together we're going to try to revive the tradition of the Sunday roast,
0:02:57 > 0:03:01and turn your favourite ready meal lasagne, into a home-made
0:03:01 > 0:03:04mouthwatering meal for the same price you'd buy it off the shelf.
0:03:06 > 0:03:10We'll be doing all this, and more, right here on the farm.
0:03:10 > 0:03:12You want me to water the pigs? Off you go.
0:03:12 > 0:03:13Just a little bit down the back. PIG SQUEALS
0:03:13 > 0:03:16See, you're not going to like this, are you?
0:03:16 > 0:03:19Old Farm, in the heart of the Cotswolds, is 300 acres
0:03:19 > 0:03:24of arable land and pasture, home to Simon, Sarah,
0:03:24 > 0:03:26their children Sam and Meg,
0:03:26 > 0:03:29the dogs Bebe, Bonnie and Blue,
0:03:29 > 0:03:31and a farm full of animals.
0:03:31 > 0:03:37We've got 300 breeding ewes, which should produce us about 450 lambs.
0:03:37 > 0:03:39We've got 90 pigs. They're my favourite.
0:03:39 > 0:03:42I've worked with pigs for a long time and, um, 130 hens.
0:03:42 > 0:03:46And cattle? We've got 60 cattle.
0:03:46 > 0:03:4817 of them are cows and we have one Hereford bull.
0:03:49 > 0:03:55So, do you trust us with your farm? I dunno. Dunno. THEY ALL LAUGH
0:03:55 > 0:03:58Do you know what you're letting yourself in for? No. Yeah.
0:03:58 > 0:04:00As long as you put it back when you've finished how you found it,
0:04:00 > 0:04:03then it'll be all right. Or in a better condition!
0:04:03 > 0:04:05So if we're going to make a lasagne,
0:04:05 > 0:04:09we've got plenty of beef on the farm, but what about pasta?
0:04:10 > 0:04:14Fresh pasta is number 38 on your fresh food shopping list,
0:04:14 > 0:04:17and we eat even more of the dried stuff.
0:04:17 > 0:04:19So can we produce it in the Cotswolds?
0:04:24 > 0:04:27The majority of pasta comes from Italy and that's where
0:04:27 > 0:04:30they grow a lot of the wheat to produce it.
0:04:30 > 0:04:32And it comes from a very special kind of seed -
0:04:32 > 0:04:36I'll just put a glove on cos it's got chemicals on it to help it grow -
0:04:36 > 0:04:39and the seed's known as durum wheat, and it really likes
0:04:39 > 0:04:41growing in a warm climate,
0:04:41 > 0:04:44so I'm not sure it's going to work over here.
0:04:44 > 0:04:46But there's one thing as a farmer I've learnt -
0:04:46 > 0:04:48when it comes to the weather, expect the unexpected.
0:04:48 > 0:04:52Well done, Simon you got the drill ready to go. And the seed.
0:04:52 > 0:04:54We've brought the weather with us as well.
0:04:54 > 0:04:56The ground's drying out nicely.
0:04:56 > 0:04:58So, do you think it's going to grow?
0:04:58 > 0:05:03It'll grow but whether we get any durum flour is another matter. ADAM LAUGHS
0:05:09 > 0:05:12To satisfy our vast appetite for pasta
0:05:12 > 0:05:16we imported 362,000 tonnes of it last year,
0:05:16 > 0:05:20that's 25 times the weight of the Leaning Tower of Pisa.
0:05:22 > 0:05:25It can't be made from normal bread wheat,
0:05:25 > 0:05:28it needs the high protein and gluten strength of durum flour
0:05:28 > 0:05:31which is what makes pasta hold its shape.
0:05:32 > 0:05:38If I'm successful, Nigel could have enough flour to make lasagne for about 9,000 people!
0:05:40 > 0:05:44Fingers crossed this Mediterranean must-have takes to British soil!
0:05:54 > 0:05:56Number nine on your fresh food shopping list
0:05:56 > 0:05:59is your favourite red meat, beef.
0:05:59 > 0:06:04We like it so much, we eat over a million tonnes of it a year.
0:06:04 > 0:06:07Now these lovely ladies have been cosy in the cattle sheds for
0:06:07 > 0:06:10a very long winter now, one of the longest I can remember
0:06:10 > 0:06:14and they're chomping at the bit to get their teeth on the lovely spring grass.
0:06:14 > 0:06:18So let's let 'em out, shall we, Nigel? Come on. COW BELLOWS
0:06:20 > 0:06:21Come on, girls!
0:06:21 > 0:06:23Come on, ladies.
0:06:31 > 0:06:35I'm used to my first encounter with beef being in the butcher's window,
0:06:35 > 0:06:38so this farming experience is a bit new to me.
0:06:38 > 0:06:40Come on, then!
0:06:40 > 0:06:42THEY LAUGH
0:06:42 > 0:06:45But the butcher's window is getting smaller.
0:06:45 > 0:06:4984% of the meat we buy is pre-packed, sealed
0:06:49 > 0:06:52and bought off the shelf or online, removing us even further from
0:06:52 > 0:06:54the animal and its different cuts.
0:06:57 > 0:06:59So what are we all buying?
0:07:00 > 0:07:04Well, Northern Ireland are the biggest beefeaters.
0:07:04 > 0:07:09They bought a staggering 15,000 tonnes of fresh beef last year.
0:07:09 > 0:07:12In Lancashire, they buy the most steak, while in Yorkshire
0:07:12 > 0:07:13they're stewing it.
0:07:13 > 0:07:17And it's the North East who roast the most.
0:07:17 > 0:07:19Well, I just love it all.
0:07:19 > 0:07:23But whether you're in Scotland, Wales or the South, one thing we ALL
0:07:23 > 0:07:28have in common - a staggering 50% of all fresh beef we buy is mince.
0:07:29 > 0:07:33And no wonder, when supermarkets use cheap deals to entice us to buy it.
0:07:39 > 0:07:41# Keep rolling, rolling, rolling
0:07:41 > 0:07:44# Though the streams are swollen
0:07:44 > 0:07:48# Keep them doggies movin' Rawhide...! #
0:07:49 > 0:07:52So what do we know, or more importantly,
0:07:52 > 0:07:55what don't we know about beef?
0:07:55 > 0:07:56We've taken to the streets of Aberdeen,
0:07:56 > 0:08:00with a friend in tow, to find out.
0:08:00 > 0:08:01Well, Adam has.
0:08:01 > 0:08:04I'm going to watch and listen to what people have to say.
0:08:06 > 0:08:09Hello, some lovely people. Would you like to meet Angus my bull?
0:08:09 > 0:08:11Hello, Angus.
0:08:11 > 0:08:12Do you eat beef?
0:08:12 > 0:08:15Yes, Scottish beef. Do you? Only? Yes.
0:08:15 > 0:08:18We've got lots of pictures down here with the different cuts on.
0:08:18 > 0:08:23So point to one you might recognise. Mince. Why do you go for the mince?
0:08:23 > 0:08:26It's easier to cook with. What do you cook most?
0:08:26 > 0:08:31Steak mince, actually. It's quite versatile. Price? And price.
0:08:31 > 0:08:34You see the most popular cut of all, mince.
0:08:34 > 0:08:36So if we all love our mince so much,
0:08:36 > 0:08:39what does that mean for the rest of the animal?
0:08:41 > 0:08:43So tell me what's your favourite cut of beef?
0:08:43 > 0:08:47I don't know what I'm buying, I go to the delicatessen and say give me a good bit of beef
0:08:47 > 0:08:50and he gives me it and I pay for it. I honestly don't know.
0:08:50 > 0:08:53If you see someone behind the butcher's counter at a supermarket,
0:08:53 > 0:08:57talk to them, just pick their brains. It's what they're there for.
0:08:57 > 0:09:01Here's one your parents might have used, do you recognise that?
0:09:04 > 0:09:05Don't really know.
0:09:06 > 0:09:11Ladies wear them. Not a dress but a...?
0:09:11 > 0:09:14Oh, the skirt of beef. Yes, it's lovely, the skirt.
0:09:14 > 0:09:15Such a good piece of meat, the skirt,
0:09:15 > 0:09:18you get a lot of flavour for your pound.
0:09:18 > 0:09:23Do you know where the brisket goes? I've no idea. Absolutely no idea.
0:09:23 > 0:09:24I think it's there. OK.
0:09:24 > 0:09:26I'm not sure, though.
0:09:26 > 0:09:28It's here. Oh, my goodness.
0:09:28 > 0:09:30Under there through to the front.
0:09:30 > 0:09:33I think we're not educated enough.
0:09:33 > 0:09:36It's not touched on at school when you're growing up.
0:09:36 > 0:09:40Maybe we should ask the older members of the family about it
0:09:40 > 0:09:44because it's true we did use cuts that we don't use now.
0:09:44 > 0:09:48Hello, ladies. Bet you know your cuts of meat, what's your favourite?
0:09:48 > 0:09:51For roasting, I like a piece of topside. Yes.
0:09:51 > 0:09:54If I was having steak, I'd like fillet steak.
0:09:54 > 0:09:58Um, don't particularly like rump steak cos it's a bit tougher.
0:09:58 > 0:10:02If I was buying shin of beef for making casseroles and things like that.
0:10:02 > 0:10:07And then there's oxtail soup, so that would obviously come from its tail. Of course!
0:10:07 > 0:10:13I would love to cook with that lady cos she's using bits and pieces that we often don't, that we ignore.
0:10:18 > 0:10:22It's staggering the amount of cuts you can get from one beef animal,
0:10:22 > 0:10:24more than 80 different cuts.
0:10:24 > 0:10:27I just have a small selection of them here.
0:10:27 > 0:10:30This is the silverside, a really lovely cut of meat
0:10:30 > 0:10:34and if you take an average size joint, you can get 15 of those
0:10:34 > 0:10:35from one animal,
0:10:35 > 0:10:38then there's the topside here, and that's a big joint we've got here,
0:10:38 > 0:10:41but you can get 13 of those from one animal.
0:10:41 > 0:10:45The country's most popular cut of steak - the sirloin -
0:10:45 > 0:10:4775 from one animal.
0:10:47 > 0:10:51And then good old rump, about 55 of those.
0:10:51 > 0:10:54And of course you've got all of this lot down here as well,
0:10:54 > 0:10:57the shin, the chuck and the skirt.
0:10:57 > 0:11:02Often they are made into just mountains of mince which is everybody's favourite.
0:11:02 > 0:11:07I want to rescue these cuts from the mincer, these are fabulous cuts.
0:11:07 > 0:11:11This skirt is actually a very good steak, great for flash frying.
0:11:11 > 0:11:15The chuck - wonderful in a pie or crumble.
0:11:15 > 0:11:18And this, the beautiful shin, it needs a lot of cooking,
0:11:18 > 0:11:20but so much flavour!
0:11:20 > 0:11:24So what do you look for when you are buying joints of meat or steaks?
0:11:24 > 0:11:26Well, this beef animal was grown on the farm here,
0:11:26 > 0:11:29slaughtered and then hung for at least 21 days,
0:11:29 > 0:11:32which means the meat has gone slightly darker,
0:11:32 > 0:11:37the enzymes naturally working the meat and tenderise it.
0:11:37 > 0:11:39So the idea of this incredibly attractive,
0:11:39 > 0:11:43bright red piece of meat is maybe a little bit misunderstood.
0:11:43 > 0:11:46We should go for something darker, almost more purple.
0:11:46 > 0:11:50But what interests me almost as much as the meat are the bones -
0:11:50 > 0:11:56there's so much flavour there, for stock, for soup, for glorious gravy.
0:11:56 > 0:11:58Just ask your butcher, they'll probably be free.
0:11:58 > 0:12:03So, this is what I want, Adam, pieces of shin bone about like that.
0:12:03 > 0:12:07OK, I'll get that cut out for you, and can I give the rest to my sheepdogs back home?
0:12:07 > 0:12:11No, no, no, I want that for my stock. OK, anything else, chef?
0:12:11 > 0:12:15Yeah, you can tidy up a bit. All right, I've got it sorted.
0:12:15 > 0:12:16And don't call me "chef".
0:12:24 > 0:12:26So this is the meat for my cow crumble,
0:12:26 > 0:12:31it's going to be soft, tender meat, a crisp, and very unusual crust.
0:12:31 > 0:12:34A bit of shin, some chuck and some skirt.
0:12:34 > 0:12:37Hello. Ah, here's your bone, is that about the right size?
0:12:37 > 0:12:38That is perfect, sir, thank you.
0:12:38 > 0:12:42So what are you going to do with that, then? Ah, wait and see.
0:12:42 > 0:12:47Is there anything I can do to help? Oh, yes, can you cut that up for me?
0:12:47 > 0:12:49The sort of size you'd have in a steak and kidney pie.
0:12:49 > 0:12:52OK. So little cubes. There you are, sir. Very good.
0:12:52 > 0:12:54Hope you're a better butcher than I am herdsman!
0:12:56 > 0:12:58Adam, can you chop some celery?
0:12:58 > 0:13:01'You'll need three basic vegetables -
0:13:01 > 0:13:02'it's deliciously simple.'
0:13:05 > 0:13:09These may be cheap cuts, and they may not look appetising now
0:13:09 > 0:13:11but they will when I'm finished.
0:13:11 > 0:13:13That's if Bebe doesn't get there first.
0:13:14 > 0:13:17Oh, watch the dog with that meat.
0:13:18 > 0:13:19Get out, dog, go on!
0:13:19 > 0:13:22Go on, out! Go on, out!
0:13:22 > 0:13:26You're really good with animals, aren't you? She's not really listening to me.
0:13:26 > 0:13:30So just going to cut those into very rough chunks.
0:13:30 > 0:13:34This takes a lot of cooking, so the pieces don't need to be too small.
0:13:34 > 0:13:37They've got quite a while to go in the oven.
0:13:37 > 0:13:40Put some stock in here and I'm going to keep it at very low heat.
0:13:40 > 0:13:43'I've made my own stock with the bones
0:13:43 > 0:13:46'but there are plenty of good ones on the market.'
0:13:46 > 0:13:48So that's your shin, skirt and chuck.
0:13:48 > 0:13:52No need to keep it separate, cos I am going to chuck them in together.
0:13:52 > 0:13:53When is this going to be ready?
0:13:53 > 0:13:56A couple of hours, but don't worry if you are longer.
0:13:56 > 0:13:58All right, see you in a bit! All right, see you in a bit!
0:13:58 > 0:14:01I'm using olive oil for this, you could use rapeseed,
0:14:01 > 0:14:04groundnut, or you could use a bit of dripping.
0:14:04 > 0:14:07Get that really quite hot. Going to put in the meat.
0:14:13 > 0:14:14What is really important here,
0:14:14 > 0:14:18the most essential part of the recipe, it's all the sticky
0:14:18 > 0:14:21little bits that are gathering on the base of the pan.
0:14:21 > 0:14:23That's where so much flavour is.
0:14:23 > 0:14:26I'm going to pour some stock into the pan...
0:14:31 > 0:14:33Couple of ladlefuls...
0:14:34 > 0:14:35Oh, look at that already!
0:14:38 > 0:14:41Then, I'm going to scrape up all that flavour,
0:14:41 > 0:14:43every little bit of it.
0:14:44 > 0:14:47This is really good stuff.
0:14:47 > 0:14:51I've actually seen dishes like these being put in the washing up,
0:14:51 > 0:14:54with all that flavour still there, and it breaks my heart.
0:14:54 > 0:14:58Because this is just treasure and that goes back in with the meat.
0:15:01 > 0:15:07So onions in first, celery and the carrot.
0:15:08 > 0:15:12These really need to become gold rather than brown.
0:15:12 > 0:15:15I reckon I'm going to get eight really good portions out of there,
0:15:15 > 0:15:17for a couple of quid a head.
0:15:17 > 0:15:19So once you've got a little bit of colour in there,
0:15:19 > 0:15:21the meat can go back in.
0:15:25 > 0:15:29And I know it's not very fashionable to put flour in sauces any more,
0:15:29 > 0:15:32but I do, because you get a wonderfully velvety texture.
0:15:34 > 0:15:38Just cook that for a few minutes, before you put the stock in.
0:15:41 > 0:15:43The stock should almost cover the meat.
0:15:44 > 0:15:48Some sprigs of thyme, a few bay leaves and as always,
0:15:48 > 0:15:50some salt and pepper.
0:15:54 > 0:15:56And what that needs is a crust.
0:15:58 > 0:16:02But I'm making mine with good old British root veg - a few parsnips...
0:16:03 > 0:16:07Apparently one in five adults think they grow on trees.
0:16:09 > 0:16:11..and a couple of potatoes.
0:16:11 > 0:16:14There's a rule in my house that whenever there's parsnips,
0:16:14 > 0:16:16there's also butter and lots of it.
0:16:17 > 0:16:19Yes, that's half a pack of butter
0:16:19 > 0:16:21but we're feeding a lot of people here.
0:16:22 > 0:16:26Just going to put in a couple of tablespoons of mustard seeds.
0:16:28 > 0:16:33These are aromatic rather than hot - they are just a little bit spicy.
0:16:33 > 0:16:37Put in the roots, so it's mostly parsnip.
0:16:37 > 0:16:41If you want to do it all with potato, fine.
0:16:42 > 0:16:46Then I'm going to toss the parsnips in the butter and the mustard seeds.
0:16:48 > 0:16:50Just so that they become really glossy.
0:16:51 > 0:16:54So THIS is our crust.
0:16:58 > 0:17:01So what I've got here is my secret weapon.
0:17:01 > 0:17:05This bone is just full of goodness, full of this wonderful marrow.
0:17:06 > 0:17:10Tuck it in the middle as this cooks.
0:17:10 > 0:17:13The marrow in the bone will melt
0:17:13 > 0:17:16down right into the heart of the stew.
0:17:16 > 0:17:18And all that goodness, all that flavour
0:17:18 > 0:17:20is going to go right down into our pie.
0:17:23 > 0:17:27That goes into a low oven for a couple of hours
0:17:27 > 0:17:30but remove the foil after 60 minutes for a crisp crust.
0:17:32 > 0:17:35Three cheap tasty traditional cuts of beef
0:17:35 > 0:17:40to make a heart-warming cow crumble, for a couple of quid a portion.
0:17:42 > 0:17:46And what a surprise, Adam's turned up just as the food's ready!
0:17:48 > 0:17:52Goodness me, that's looking great! It's not looking bad, is it?
0:17:53 > 0:17:55So what was the idea of the bone in the middle?
0:17:55 > 0:17:59It enriches the meat, and the butcher doesn't charge for bones.
0:18:01 > 0:18:05Wow! Is it wonderful? Hmm!
0:18:05 > 0:18:07I like a parsnip. Hmm!
0:18:26 > 0:18:30Whatever the meat, on average we all eat 85 kilos of it a year.
0:18:32 > 0:18:39That's about 33 chickens, a fifth of a cow, three sheep or one whole pig!
0:18:39 > 0:18:41Over here, Nigel. Come and have a look at our pigs.
0:18:41 > 0:18:44So those are our three little pigs.
0:18:44 > 0:18:47Pork is on your shopping list in five different guises,
0:18:47 > 0:18:50in fact, it's the most eaten meat in the world,
0:18:50 > 0:18:55so to satisfy gigantic demand commercial pigs have to grow fast.
0:18:55 > 0:18:58We've brought one in to rear alongside two other breeds
0:18:58 > 0:19:00so we can see the difference in how they grow.
0:19:03 > 0:19:05OK, so which one is which?
0:19:05 > 0:19:07So the ginger one is the Tamworth
0:19:07 > 0:19:11which is an old, traditional breed, really for bacon.
0:19:11 > 0:19:15And then the black and white one is Sarah and Simon's Glamrock,
0:19:15 > 0:19:18which is a mixture of an older and a modern pig.
0:19:18 > 0:19:20The mother is a Gloucestershire Old Spot.
0:19:20 > 0:19:25And then the white one is really one of the most modern pigs you can get, a commercial pig,
0:19:25 > 0:19:31which is an all-rounder, so you've got a bacon pig, a porker, and then an all-rounder.
0:19:31 > 0:19:38So I've got breakfast, Sunday lunch and then I've got all day. You've got it! Oh, maybe not.
0:19:38 > 0:19:39Will they get on?
0:19:39 > 0:19:41They look like they're settling down OK at the moment
0:19:41 > 0:19:45but they're likely to sort out a pecking order and scrap a bit, yeah.
0:19:45 > 0:19:48I've got you some special lotion to stop them fighting.
0:19:48 > 0:19:50That stops them scrapping, does it?
0:19:50 > 0:19:55Yeah. It'll make 'em all smell similar so they'll all think they're from the same herd.
0:19:56 > 0:19:58You want me to water the pigs?!
0:19:58 > 0:20:00Yeah, it makes them grow. Off you go.
0:20:00 > 0:20:03Just a little bit down the back, they'll be fine.
0:20:03 > 0:20:06Just a wee bit. PIG SQUEALS
0:20:06 > 0:20:09Yeah, see, you're not going to like this, are you?
0:20:09 > 0:20:11All right, you then. You're missing! I know!
0:20:13 > 0:20:16'Making sure our pigs have a happy, healthy life is important
0:20:16 > 0:20:19'so if this helps them get on, it's a job worth doing.'
0:20:21 > 0:20:25A little bit of water. Ah, see now they know what they're doing. Ah!
0:20:25 > 0:20:28This smells quite nice. Did you put it under their armpits?
0:20:32 > 0:20:34They smell delightful now.
0:20:36 > 0:20:39'So we'll feed them the same, measure their growth rates,
0:20:39 > 0:20:42'and of course later in the series, we'll cook them.'
0:20:44 > 0:20:48Now as a farmer you learn to manage the unpredictable.
0:20:48 > 0:20:51MUSIC: "Wipe Out"
0:20:57 > 0:21:01The disastrous weather in the autumn of 2012 hit farmers hard,
0:21:01 > 0:21:04so this spring's bout of cold and wet is the last thing we need...
0:21:06 > 0:21:09..especially when I'm trying to grow pasta wheat for Nigel.
0:21:13 > 0:21:15Wish the weather would clear up.
0:21:15 > 0:21:21It's days like these you realise just how far we are from the sun-kissed wheat fields of Italy.
0:21:22 > 0:21:26So, Nigel, this is where Simon's very kindly let us do some trials,
0:21:26 > 0:21:29so we've got our durum wheat here, that challenge you set me,
0:21:29 > 0:21:31and believe it or not it's growing.
0:21:34 > 0:21:37A little bit! Not very well.
0:21:37 > 0:21:40Well, no. I'd expected more, I'm sorry.
0:21:40 > 0:21:44A couple of days after Adam planted it, it's just had snow,
0:21:44 > 0:21:49cold rain, rain and, you know, just real bad conditions. So...
0:21:49 > 0:21:52Everything nature can throw at it had been thrown at that wheat.
0:21:52 > 0:21:54It has. Bitterly easterly winds.
0:21:54 > 0:21:56It's windy and blowing a gale today.
0:21:56 > 0:21:58At least the temperature is a little bit warmer.
0:21:58 > 0:22:00And what does this need now?
0:22:00 > 0:22:02There's lots of moisture in the soil, isn't there?
0:22:02 > 0:22:04What it needs is warmth to get it growing.
0:22:04 > 0:22:07And it ought to be a little bit further on than it is.
0:22:07 > 0:22:11I mean, we're probably, what? How far behind?
0:22:11 > 0:22:13Well, this should have been up as soon as we planted it.
0:22:13 > 0:22:17So three weeks... We're three to four weeks behind.
0:22:17 > 0:22:20I've got lots of excuses...
0:22:20 > 0:22:23I don't want excuses, Adam. I want pasta.
0:22:23 > 0:22:26We've just got to get some warm weather and get it growing. OK.
0:22:26 > 0:22:31So you've got something to cook with. Yeah. Well, fingers crossed.
0:22:31 > 0:22:34Fingers crossed.
0:22:34 > 0:22:35'That's really quite a challenge,
0:22:35 > 0:22:39'but at least I've got my own veg patch, so I can rely on that.
0:22:40 > 0:22:43'I'm planting three varieties of carrots,
0:22:43 > 0:22:47'which we'll be serving later to guests at our Sunday roast.
0:22:48 > 0:22:52'Vegetables are number one on your fresh food shopping list
0:22:52 > 0:22:56'and I love growing my own, but it's not easy to grow carrots
0:22:56 > 0:22:58'uniformly straight as they appear in shops.'
0:23:00 > 0:23:04Because if they hit a lump or a stone, then you get wonky carrots.
0:23:04 > 0:23:09But you know there's nothing quite like the taste of a home-grown carrot.
0:23:09 > 0:23:13Wonky or not, being naturally sweet they're one of the few veg
0:23:13 > 0:23:16most children will eat and indeed always have.
0:23:19 > 0:23:21Carrots have been a nation's favourite
0:23:21 > 0:23:24since World War II when other foods were scarce.
0:23:25 > 0:23:28The Dig for Victory campaign planted them at the very heart
0:23:28 > 0:23:34of the British diet and they've been allotment favourites ever since.
0:23:34 > 0:23:39I know it's a bit bare-boned at the moment, but this is really exciting for me.
0:23:39 > 0:23:41I can plant it and grow it, cook it and eat it,
0:23:41 > 0:23:44all in this tiny little space.
0:23:44 > 0:23:48Today we chomp through 700,000 tonnes a year
0:23:48 > 0:23:52and Britain is almost completely self-sufficient in carrots.
0:23:52 > 0:23:53So how do farmers manage it?
0:23:56 > 0:23:57It's six o'clock in the morning
0:23:57 > 0:24:02and I've come to Essex to see one of the biggest carrot growers in the UK.
0:24:02 > 0:24:04Underneath all this straw and polythene,
0:24:04 > 0:24:07protecting them from the awful weather we've been having recently,
0:24:07 > 0:24:09are thousands of carrots.
0:24:09 > 0:24:11So while Nigel's are just going in the ground,
0:24:11 > 0:24:15the serious growers have carrots that are already fully grown.
0:24:17 > 0:24:20How on earth do you manage to produce carrots all year round?
0:24:20 > 0:24:24We grow carrots from January through to June, that's when they're
0:24:24 > 0:24:26put in the ground and we have various methods
0:24:26 > 0:24:29to bring those carrots on throughout the year, so the early ones
0:24:29 > 0:24:33would be covered in clear polythene to bring them on early
0:24:33 > 0:24:35and then the late ones are covered like you see here, in straw.
0:24:35 > 0:24:39We actually store them naturally in the ground.
0:24:39 > 0:24:42So the carrot has done all its growing and now you've covered it
0:24:42 > 0:24:44in polythene and straw just so it just sits there dormant?
0:24:44 > 0:24:48That's right. The carrots will retain their quality and their flavour
0:24:48 > 0:24:50right the way through until June the following year.
0:24:50 > 0:24:53So you're out here come rain or shine or snow?
0:24:53 > 0:24:58Absolutely it's 24/7, 365, well, 364 days a year,
0:24:58 > 0:24:59we don't work Christmas day!
0:25:01 > 0:25:04So while you're filling your baskets with carrots,
0:25:04 > 0:25:07spare a thought for these guys.
0:25:07 > 0:25:09They waste no time getting the crop to us.
0:25:09 > 0:25:133.6 million carrots will be processed packed and delivered overnight,
0:25:13 > 0:25:17fresh on the shelf for you to buy in the morning. Amazing.
0:25:19 > 0:25:22So if you want to know how they grow their carrots
0:25:22 > 0:25:26nice and straight, it's all about this fine soil.
0:25:26 > 0:25:32No stones, and having a seed range so that the carrots are growing nice and close together.
0:25:32 > 0:25:34No lumps and bumps to grow round.
0:25:34 > 0:25:37Wonder how yours are getting on, Nigel?
0:25:39 > 0:25:40Well, try as they might,
0:25:40 > 0:25:43even farmers can't grow them all perfectly straight,
0:25:43 > 0:25:48around 30% get rejected by supermarkets, mostly on looks.
0:25:48 > 0:25:52Now Mr Henson wouldn't be very impressed with these but I am,
0:25:52 > 0:25:55tiny little sweet wonky carrots -
0:25:55 > 0:25:58I think they're charming.
0:25:58 > 0:26:00Look, it's a double carrot. Meg, look, they're purple.
0:26:00 > 0:26:03These are really big and curly.
0:26:03 > 0:26:07Wow, mine's the best. Mine's the best.
0:26:07 > 0:26:12You know what? If you put all the carrots grown in this country end to end
0:26:12 > 0:26:14they'd go to the moon and back two and a half times.
0:26:14 > 0:26:19Now these will make the perfect accompaniment for our Sunday roast.
0:26:19 > 0:26:22When I was a boy, Sundays were all about joints in the oven
0:26:22 > 0:26:24and gathering round the table.
0:26:24 > 0:26:30These days almost 60% of us no longer sit down for a weekly Sunday lunch.
0:26:30 > 0:26:34I just don't cook 'em myself, just for the fear of it, not doing it right.
0:26:34 > 0:26:39It just seems an awful lot of work and effort for something for just me and my partner.
0:26:39 > 0:26:43Roast beef's a bit high-end for me. I tend to do chicken instead!
0:26:43 > 0:26:45I've never had a Sunday roast beef.
0:26:45 > 0:26:50In an effort to get Britain cooking and stop relying on convenience food,
0:26:50 > 0:26:54Adam and I are hosting a Sunday roast on the farm, and I've got
0:26:54 > 0:27:00the perfect dish that combines two things kids love - carrots and Yorkshire pudding,
0:27:00 > 0:27:02which you can serve with the roast or without!
0:27:04 > 0:27:07I've already made my batter, that's resting in the fridge
0:27:07 > 0:27:11and I'm going to be putting sweet things like carrots
0:27:11 > 0:27:12and onions in the pudding.
0:27:15 > 0:27:19Now I'm going to cook them a little bit first, I'm just going to caramelise the edges.
0:27:19 > 0:27:24Now you could do this in butter or sunflower oil
0:27:24 > 0:27:28but I've got a bit of good old beef dripping.
0:27:28 > 0:27:33So into that we put the onions, these lovely banana shallots...
0:27:34 > 0:27:35some carrots...
0:27:38 > 0:27:40..and the whole garlic.
0:27:42 > 0:27:46Now you could do individual puddings which are terribly sweet
0:27:46 > 0:27:51but I'm doing a big family size one cos I love that idea of sharing
0:27:51 > 0:27:55food and bringing something to the table that everybody can dig into.
0:27:57 > 0:28:01So these are ready, make sure everybody gets a little bit of each.
0:28:03 > 0:28:05And as well as my vegetable patch
0:28:05 > 0:28:09I'm growing my own herbs and I've got the perfect one for this.
0:28:09 > 0:28:13Got some thyme, a couple of whole sprigs. Why not?
0:28:15 > 0:28:21Now batter pudding, really hot oven, I've got it cranked up to 220.
0:28:22 > 0:28:25Now I know the batter isn't in there yet but that's because I want
0:28:25 > 0:28:31the batter to get really smoking hot before I pour the batter in
0:28:31 > 0:28:33and that way it should puff up really nicely.
0:28:33 > 0:28:39This is just a simple batter - plain flour, milk, water, and eggs.
0:28:40 > 0:28:42Tip the batter straight in...
0:28:45 > 0:28:48..and then in the oven for about 30, 40 minutes
0:28:48 > 0:28:50or keep having a look at it.
0:28:52 > 0:28:56This is a really simple recipe, which is exactly what we need
0:28:56 > 0:29:00to persuade people the Sunday roast doesn't have to be daunting.
0:29:00 > 0:29:04And there it is, that's had about 40 minutes and it's all puffed up
0:29:04 > 0:29:07and golden, and inside, lots of sweet melting veg.
0:29:17 > 0:29:23At last summer's arrived, our three little pigs are getting bigger,
0:29:23 > 0:29:26Simon's wheat fields are looking green and lush...
0:29:30 > 0:29:34..and my field of pasta wheat is loving this sunshine.
0:29:34 > 0:29:37Now then, Nigel, you asked me to grow some durum wheat for your pasta...
0:29:37 > 0:29:43and here it is. And it's gone through some pretty tough times
0:29:43 > 0:29:45but it's looking reasonable.
0:29:45 > 0:29:49It's looking pretty good. I have to say, from being rather sceptical.
0:29:51 > 0:29:54It's got to double in height before we see any sign
0:29:54 > 0:29:58of seed, that's if the sun keeps shining but I'm quietly confident.
0:29:58 > 0:30:00It's a bit patchy in parts
0:30:00 > 0:30:03but I think this will come to harvest and we should have some grain.
0:30:03 > 0:30:05Yeah, I mean, don't get too cocky.
0:30:05 > 0:30:07It's coming on.
0:30:07 > 0:30:08It's got a way to go.
0:30:08 > 0:30:10I suppose, you know,
0:30:10 > 0:30:13we have a got to get the seed in... In the bag first.
0:30:13 > 0:30:16Let's wait till the pasta's on the plate!
0:30:18 > 0:30:21Well, we can't stand around all day watching wheat grow -
0:30:21 > 0:30:23there's work to be done.
0:30:23 > 0:30:24So it's back to the cattle shed
0:30:24 > 0:30:27for number three on your shopping list - milk.
0:30:30 > 0:30:33So you actually want me to milk a cow?
0:30:33 > 0:30:35That's it, come on, Nigel. Down into the parlour.
0:30:35 > 0:30:38Lovely herd. They're ready to be milked, so you can give me a hand.
0:30:38 > 0:30:40Grand.
0:30:40 > 0:30:41Ever done this before?
0:30:41 > 0:30:44No. It comes in a bottle.
0:30:44 > 0:30:47So tell me, what is the difference
0:30:47 > 0:30:50between a dairy cow and one that would be used for beef?
0:30:50 > 0:30:52So, dairy cows are obviously females
0:30:52 > 0:30:55and they have to give birth to produce lots of milk.
0:30:55 > 0:30:58And they're usually a bigger, angular animal.
0:30:58 > 0:31:01Very little meat on it, quite lean.
0:31:01 > 0:31:04And really bred purely for milk production.
0:31:04 > 0:31:09Whereas a beef animal can be a male, or a female,
0:31:09 > 0:31:11and it's big and meaty
0:31:11 > 0:31:15and bred purely for laying down lots of muscle and meat.
0:31:15 > 0:31:17So let me turn it on, and you can milk the herd.
0:31:19 > 0:31:23This one here? This one. This one? On the back one. Yeah.
0:31:24 > 0:31:28So, onto there. That's it. And then up. Yeah.
0:31:28 > 0:31:29And then let it go.
0:31:31 > 0:31:33That's it.
0:31:33 > 0:31:34And then that one.
0:31:34 > 0:31:36Front one.
0:31:37 > 0:31:38He's good at this.
0:31:38 > 0:31:41There's about another 120 to go,
0:31:41 > 0:31:43so I'll leave you to it.
0:31:44 > 0:31:45Thanks(!)
0:31:46 > 0:31:50'Every one of us consumes 141 pints a year,
0:31:50 > 0:31:53'that's 9 billion pints for Britain.
0:31:53 > 0:31:57'But picking up a pinta is far more confusing today than it used to be.
0:31:57 > 0:32:01'Most of us remember it was the original convenience food -
0:32:01 > 0:32:03'healthy, nutritious,
0:32:03 > 0:32:06'and delivered to your front door by a milkman,
0:32:06 > 0:32:08'and it was either gold top or silver top.'
0:32:10 > 0:32:13But today every supermarket
0:32:13 > 0:32:15has just got a vast choice.
0:32:15 > 0:32:18There's over 40 different milks to choose from.
0:32:18 > 0:32:20But whatever pint you pick,
0:32:20 > 0:32:23it's all been pasteurised to kill off bacteria,
0:32:23 > 0:32:26homogenised to blend the cream with the milk,
0:32:26 > 0:32:29and standardised so it looks and tastes the same.
0:32:29 > 0:32:34Production of plain fresh milk in the UK is entirely natural.
0:32:34 > 0:32:37Nothing's added, only butter fat removed
0:32:37 > 0:32:39to make the different grades.
0:32:40 > 0:32:41And it may surprise you
0:32:41 > 0:32:44that there's actually slightly more calcium in skimmed milk than whole,
0:32:44 > 0:32:47because calcium comes from the watery part,
0:32:47 > 0:32:49not the creamy part that's removed.
0:32:54 > 0:32:57It's wonderful to have so much choice,
0:32:57 > 0:32:59but let's not lose the things
0:32:59 > 0:33:02that take us back to our childhood memories,
0:33:02 > 0:33:04be it the bottle of milk on the doorstep
0:33:04 > 0:33:06or the smell of the Sunday roast.
0:33:11 > 0:33:14Tomorrow we're expecting 30 people
0:33:14 > 0:33:16who hardly ever find the time
0:33:16 > 0:33:19to cook a roast and sit down with family and friends.
0:33:32 > 0:33:34'The most iconic British meal, the Sunday Roast,
0:33:34 > 0:33:36'doesn't have to be complicated.
0:33:36 > 0:33:39'I want to show how easy it can be,
0:33:39 > 0:33:42'so I'm cooking a one-pot roast -
0:33:42 > 0:33:44'a delicious rib of beef.'
0:33:44 > 0:33:46The star of the show -
0:33:46 > 0:33:48beautiful, beautiful rib.
0:33:48 > 0:33:53I know it's expensive, but you've got the bones,
0:33:53 > 0:33:56you've got this beautiful marbling all the way through,
0:33:56 > 0:33:57it's so gorgeous.
0:33:57 > 0:34:01And you've got other meals to come - Monday, Tuesday,
0:34:01 > 0:34:04you can make the best cottage pie in the world.
0:34:04 > 0:34:07'So the cost spreads across more than one meal.'
0:34:09 > 0:34:11'While my potatoes are par-boiling
0:34:11 > 0:34:14'I'm going to make a quick glaze for the beef,
0:34:14 > 0:34:19'grating fresh horseradish into beef dripping on a gentle heat.
0:34:19 > 0:34:23'Then just add salt and black peppercorns.
0:34:23 > 0:34:26'But the real beauty of this dish
0:34:26 > 0:34:28'is that most of it goes into one pot,
0:34:28 > 0:34:31'so there's no hassle, and less washing up.'
0:34:32 > 0:34:34I've kept them big,
0:34:34 > 0:34:37because they're going to be cooking for quite a long time.
0:34:37 > 0:34:40As the meat roasts, and I baste it,
0:34:40 > 0:34:44all the juices go down into the vegetables.
0:34:45 > 0:34:47They will be wonderful.
0:34:48 > 0:34:51'Then I just baste the meat with the horseradish glaze
0:34:51 > 0:34:52'before it goes into the oven.
0:34:52 > 0:34:56'You could actually put your potatoes in here too,
0:34:56 > 0:35:00'but since I'm cooking for 30, I haven't the room.'
0:35:00 > 0:35:03So, into the oven,
0:35:03 > 0:35:05for a quick sizzle at 220.
0:35:05 > 0:35:09'And then you baste it every half-hour with the glaze.'
0:35:16 > 0:35:18I cook these just the way my mum did,
0:35:18 > 0:35:20I put them in the oven
0:35:20 > 0:35:22at 160 when I turn the roast down
0:35:22 > 0:35:25and then if they need crisping up at the end
0:35:25 > 0:35:27I can do it while the meat rests.
0:35:29 > 0:35:30In the top.
0:35:30 > 0:35:33And now the temperature down to 160.
0:35:34 > 0:35:36And that's it.
0:35:36 > 0:35:39I mean, it's as simple as that. THAT is it!
0:35:39 > 0:35:40'So, get cooking.'
0:35:42 > 0:35:45'Our guests have come from far and wide
0:35:45 > 0:35:49'and for some of them it's their first visit to a farm.'
0:35:49 > 0:35:51HORSE WHINNIES Did you hear that noise?
0:35:51 > 0:35:53Did he say neigh?
0:35:53 > 0:35:57'So they get to meet the animals that produce the food,
0:35:57 > 0:36:00'as well as having their first roast for a long time,
0:36:00 > 0:36:02'for a whole range of reasons.'
0:36:02 > 0:36:04We feel they're gorgeous,
0:36:04 > 0:36:06but we simply don't do them.
0:36:06 > 0:36:09I don't know how to time it and put it all in my oven.
0:36:09 > 0:36:12I don't think we've had a single roast, have we?
0:36:12 > 0:36:13I don't think we ever have, no.
0:36:13 > 0:36:16The reason we only have a Sunday roast a couple of times a year
0:36:16 > 0:36:19is that we're out and about, driving the children round the country.
0:36:19 > 0:36:22Mum's cooking is...sometimes nice. SHE GASPS
0:36:22 > 0:36:25But it can be burnt at some times.
0:36:29 > 0:36:31Nigel.
0:36:31 > 0:36:33Clock's ticking. I got your sprouts.
0:36:33 > 0:36:34And some almonds.
0:36:34 > 0:36:37Look at what I've got.
0:36:37 > 0:36:40Wonderful! Just look at that.
0:36:40 > 0:36:41That's divine, isn't it? The smell.
0:36:41 > 0:36:43Ooh!
0:36:45 > 0:36:47That's going to have a little rest now for about half an hour,
0:36:47 > 0:36:51just in time for us to get all the sprouts cooked. OK.
0:36:51 > 0:36:54'One tradition we could do with losing
0:36:54 > 0:36:56'is soggy, overcooked sprouts.
0:36:56 > 0:36:58'They're delicious pan-fried
0:36:58 > 0:36:59'with almonds and bacon.'
0:36:59 > 0:37:01And it's nice fatty bacon,
0:37:01 > 0:37:03because that's what Brussels sprouts like.
0:37:03 > 0:37:06You chopped a lot of bacon, didn't you?
0:37:06 > 0:37:07Mind you, we've got 30 people.
0:37:09 > 0:37:10'Whatever joint you use,
0:37:10 > 0:37:12'the reason you let the meat rest
0:37:12 > 0:37:14'is so it relaxes
0:37:14 > 0:37:17'and the juices pull back into the meat
0:37:17 > 0:37:20'making it tender and moist.'
0:37:21 > 0:37:23I'm quite enjoying all this cooking.
0:37:23 > 0:37:24Look at you!
0:37:24 > 0:37:27I'm away now. Turn my back for five minutes - MasterChef!
0:37:28 > 0:37:30You've got lovely tender sprouts,
0:37:30 > 0:37:32you've got crisp bacon -
0:37:32 > 0:37:34a little too crisp -
0:37:34 > 0:37:37and crunchy almonds. Fantastic.
0:37:37 > 0:37:41'So, there we are. And it hasn't meant slaving for hours
0:37:41 > 0:37:43'to create a gorgeous, traditional feast.'
0:37:43 > 0:37:47It's absolutely delicious. Good? Superb.
0:37:47 > 0:37:49They've come out beautifully.
0:37:49 > 0:37:52Oh, ho, ho! Yes!
0:37:56 > 0:38:00'Now, this is what Nigel's roast is really about -
0:38:00 > 0:38:02'bringing our group of busy guests,
0:38:02 > 0:38:05'who never take the time to get together,
0:38:05 > 0:38:08'round the table, socialising, over platefuls of home-cooked food.'
0:38:11 > 0:38:14So this is all about sharing, getting stuck in.
0:38:14 > 0:38:16We'll get you a few serving spoons.
0:38:17 > 0:38:19'So have we convinced them
0:38:19 > 0:38:21'this is a tradition worth keeping?'
0:38:21 > 0:38:23Yes, it definitely has.
0:38:23 > 0:38:27Absolutely brilliant. Really, really enjoyed it. And inspiring.
0:38:27 > 0:38:29I mean, when I was a child,
0:38:29 > 0:38:30it was family time.
0:38:30 > 0:38:32Everybody cooked Sunday lunch.
0:38:32 > 0:38:35Yorkshire pudding with the vegetables in it.
0:38:35 > 0:38:37That's unique for me. I've never had that before.
0:38:37 > 0:38:40The sprouts with the bacon and the almonds.
0:38:40 > 0:38:42Those were absolutely delicious.
0:38:42 > 0:38:45It's nice to have a big group of people there to eat it, isn't it?
0:38:45 > 0:38:47If you're only cooking it for a few people, it's kind of wasted.
0:38:47 > 0:38:49You need a big family get-together.
0:38:49 > 0:38:51So you just have to start getting a friendship group
0:38:51 > 0:38:53who will come and eat roast dinners with you instead.
0:38:53 > 0:38:55It's not just about the roast,
0:38:55 > 0:38:57it's about everything else that goes with it.
0:38:57 > 0:39:00It's about sharing a table, it's about passing food round,
0:39:00 > 0:39:02and it's about what to do with the leftovers.
0:39:02 > 0:39:04And the conversations have sparked off, haven't they?
0:39:04 > 0:39:06They're all chatting away. Well, they are.
0:39:06 > 0:39:09Even without a glass of wine! They're all having a natter.
0:39:09 > 0:39:12We'll do this again. When's the next one?!
0:39:13 > 0:39:15Are there any doggy bags?
0:39:16 > 0:39:17Well, they certainly enjoyed it.
0:39:17 > 0:39:20Let's hope they'll go back and keep the Sunday roast alive.
0:39:25 > 0:39:27There are, of course,
0:39:27 > 0:39:30a host of reasons we don't cook,
0:39:30 > 0:39:32not least our busy lifestyles,
0:39:32 > 0:39:34which perhaps is what accounts
0:39:34 > 0:39:38for number five on our fresh-foods shopping list.
0:39:38 > 0:39:41It was the fastest-growing grocery category last year.
0:39:41 > 0:39:43And that's even after the horse-meat scandal.
0:39:45 > 0:39:46What is it?
0:39:46 > 0:39:48The ready meal.
0:39:48 > 0:39:52From budget to fine-dining in a foil tray,
0:39:52 > 0:39:54whatever the reason, we're all buying them.
0:39:54 > 0:39:57They are a convenient way of eating.
0:39:57 > 0:40:01When you've done a 12-hour shift, you get home, it's nine o'clock,
0:40:01 > 0:40:03you don't want to cook, so you just chuck a ready meal in,
0:40:03 > 0:40:06ping it in the microwave and there you go.
0:40:06 > 0:40:09I probably eat 'em twice... Twice a day. For lunch and dinner.
0:40:09 > 0:40:11Sometimes even for breakfast.
0:40:11 > 0:40:14But there's always that guilty feeling at the back of your mind
0:40:14 > 0:40:16that you might have made something nicer yourself.
0:40:16 > 0:40:21There are now over 426 different varieties of ready meal,
0:40:21 > 0:40:25but the biggest-selling across the board is lasagne.
0:40:25 > 0:40:30And we're spending anything from 71p to ?4.99 on a portion for one.
0:40:32 > 0:40:35I've picked up a range from budget to top-end,
0:40:35 > 0:40:37all from the same supermarket,
0:40:37 > 0:40:39and I've invited Nigel for lunch.
0:40:41 > 0:40:42There we go then, Nigel.
0:40:42 > 0:40:44I've been doing a bit of cooking.
0:40:45 > 0:40:47Look! You shouldn't have gone to so much trouble(!)
0:40:47 > 0:40:49These are for us to try.
0:40:49 > 0:40:52'All right, it's not very scientific,
0:40:52 > 0:40:55'but let's see what they taste like and how much they cost.'
0:40:56 > 0:40:59'Right, I reckon we should rip these apart
0:40:59 > 0:41:01'and see if we can work out which is the cheapest one
0:41:01 > 0:41:03'and have a look and see what's in them.'
0:41:03 > 0:41:05This is a bit pale, Adam.
0:41:05 > 0:41:07It is a bit. And a bit...floppy.
0:41:12 > 0:41:14It's horrible, isn't it?
0:41:14 > 0:41:15ADAM LAUGHS
0:41:15 > 0:41:17I've had better.
0:41:17 > 0:41:18Do you think it's got any meat in?
0:41:18 > 0:41:21So if I drag it off to the side, we'll see how much we've got.
0:41:21 > 0:41:22That's about one mouthful, really.
0:41:22 > 0:41:25Let's try this one. This looks really good.
0:41:25 > 0:41:28I like the colour. Very juicy.
0:41:28 > 0:41:31It looks quite oily and almost authentic.
0:41:31 > 0:41:34Does that mean it might have more beef in it? I think it might.
0:41:38 > 0:41:40That tastes much better.
0:41:40 > 0:41:41I don't mind that.
0:41:41 > 0:41:43Oh, look - much more meat.
0:41:44 > 0:41:47Looks more interesting. OK. Last one. Let's bring this one over here.
0:41:47 > 0:41:49Will it taste as good?
0:41:52 > 0:41:55Mmm. I like it.
0:41:55 > 0:41:57That could be home-made.
0:41:57 > 0:41:59Good-tasting sauce.
0:41:59 > 0:42:02I wouldn't be embarrassed to put that on the table.
0:42:02 > 0:42:03And say that it was mine.
0:42:03 > 0:42:05So, over here...
0:42:05 > 0:42:08I've got the labels.
0:42:08 > 0:42:13So, one of these, Nigel, is only 75p.
0:42:13 > 0:42:14Which one do you reckon that is?
0:42:14 > 0:42:16The cheap one, straightaway,
0:42:16 > 0:42:18has got to be this one.
0:42:18 > 0:42:19'The first one we tasted.'
0:42:19 > 0:42:21It is.
0:42:21 > 0:42:23Right, how about the mid-range?
0:42:23 > 0:42:24This one comes in at ?2.20.
0:42:24 > 0:42:29I think this one, partly because the quantity of meat is quite good,
0:42:29 > 0:42:31but it's still got this very red colour.
0:42:31 > 0:42:33I thought that was quite nice to eat.
0:42:33 > 0:42:36I think that one. Yeah, you're correct.
0:42:36 > 0:42:38And that one is just over ?2.
0:42:39 > 0:42:42So the most expensive one is the one you thought could be home-made
0:42:42 > 0:42:45and tastes quite nice. That came in at ?3.50.
0:42:45 > 0:42:48What?! That is really quite expensive, isn't it?
0:42:48 > 0:42:50It is, yeah. That's getting the higher range.
0:42:50 > 0:42:53And to be quite honest, eating it, I'd be very happy with that.
0:42:53 > 0:42:55If four of you sat down
0:42:55 > 0:42:59to a ?3.50 lasagne each,
0:42:59 > 0:43:00that's ?14!
0:43:03 > 0:43:05That's crazy. That just doesn't make sense.
0:43:05 > 0:43:08So although we both really liked the premium,
0:43:08 > 0:43:11we think you get more value from the mid-range.
0:43:12 > 0:43:13I think that we can make this,
0:43:13 > 0:43:15and it is a long-winded recipe,
0:43:15 > 0:43:19but I think we can make it into a convenience food at home.
0:43:19 > 0:43:23How about you make me a lasagne for 75p.
0:43:23 > 0:43:24Ooh!
0:43:24 > 0:43:26How about a quid?
0:43:26 > 0:43:29OK. But where's the flour for my pasta?
0:43:29 > 0:43:32Well, yes, that is something I've got to get to.
0:43:32 > 0:43:34It's growing, it's growing. Don't worry about it.
0:43:34 > 0:43:36You tidy up, I'll go and check.
0:43:39 > 0:43:41Growing durum wheat that really belongs in the Med
0:43:41 > 0:43:44here in the Cotswolds has been a big ask.
0:43:45 > 0:43:49I planted it in the coldest spring for 50 years,
0:43:49 > 0:43:52and far from a warm, dry Italian climate,
0:43:52 > 0:43:54we were at the mercy of the British weather.
0:43:56 > 0:44:00At last, it got some of the sunshine it really needed
0:44:00 > 0:44:02and although my crops at home were droughting out,
0:44:02 > 0:44:04those scorching hot weeks in July
0:44:04 > 0:44:07made all the difference to the durum wheat.
0:44:08 > 0:44:11Well, Nigel may have been sceptical...
0:44:11 > 0:44:13but take a look at it now!
0:44:28 > 0:44:31As a cook, I think it's awesome
0:44:31 > 0:44:33to find the main ingredient for pasta flour
0:44:33 > 0:44:35growing right here in the UK.
0:44:35 > 0:44:37And it's absolutely beautiful.
0:44:37 > 0:44:40And I can't wait to see if the British weather
0:44:40 > 0:44:42will have affected its flavour.
0:44:44 > 0:44:47But right now it's affecting whether we can harvest or not.
0:44:47 > 0:44:49Once again it's been raining,
0:44:49 > 0:44:52and we've only got a short window for it to dry out
0:44:52 > 0:44:54before the rains come down again.
0:44:54 > 0:44:57And since Adam's got to attend to his own farm,
0:44:57 > 0:44:59guess who's harvesting ours...
0:45:02 > 0:45:04So is this going to be ready to harvest?
0:45:04 > 0:45:08I think so. If we take a moisture meter test. Yeah.
0:45:11 > 0:45:13Blow all the chaff off.
0:45:13 > 0:45:14So there we've got that.
0:45:14 > 0:45:17If we pop this into this little moisture meter machine.
0:45:17 > 0:45:19Right. Like a coffee mill? That's it!
0:45:20 > 0:45:23What moisture level are we after, ideally?
0:45:23 > 0:45:26Really want to be below 15% moisture,
0:45:26 > 0:45:28for storage, and also the millers like it.
0:45:28 > 0:45:30They don't like it too wet.
0:45:30 > 0:45:3315% moisture. OK.
0:45:33 > 0:45:35So, we'll see what we've got here.
0:45:35 > 0:45:3916.3. We're getting there.
0:45:39 > 0:45:42Another hour or so and I think we could get you combine driving.
0:45:42 > 0:45:44I know! I'm excited. I'm also excited about this.
0:45:44 > 0:45:46This is almost flour, isn't it?
0:45:55 > 0:45:56Brill!
0:45:56 > 0:45:57I like toys.
0:45:57 > 0:45:58It'll be a bit comfier
0:45:58 > 0:46:01if you push that little button there with your foot
0:46:01 > 0:46:03and then push the steering wheel towards you. Keep pulling.
0:46:03 > 0:46:05That's it. That feel as bit better?
0:46:05 > 0:46:09Yeah. It feels like the last thing I drove - which was a Mini.
0:46:09 > 0:46:11It would be a piece of cake.
0:46:11 > 0:46:12It would be...
0:46:12 > 0:46:14I haven't actually driven for 40 years!
0:46:21 > 0:46:25This is really cool. This is the best toy ever.
0:46:25 > 0:46:27You just have to keep an eye,
0:46:27 > 0:46:30cos the steering's not that great, it wanders a little bit.
0:46:30 > 0:46:31Now you tell me!
0:46:32 > 0:46:35I think I'm going a straight line.
0:46:35 > 0:46:37Though it's a little hard to tell.
0:46:41 > 0:46:42Oops. Perhaps not!
0:46:51 > 0:46:54You want to go that way again now, cos it'll...
0:46:54 > 0:46:56It's always constantly...
0:46:56 > 0:46:58backwards and forwards on the steering.
0:47:08 > 0:47:11So, this lot are ready for the mill.
0:47:11 > 0:47:12Over to you, Adam.
0:47:14 > 0:47:17'Nice work. But it still has to make the grade
0:47:17 > 0:47:20'before they can turn it into good old Italian pasta flour.
0:47:20 > 0:47:23'If it's not good enough, they won't mill it.'
0:47:23 > 0:47:25Shipton Mill here have been producing flour
0:47:25 > 0:47:27since the 11th century.
0:47:27 > 0:47:29But this is a first for them, and for me,
0:47:29 > 0:47:32because they've never milled durum wheat before,
0:47:32 > 0:47:34but they have kindly agreed to give ours a go.
0:47:36 > 0:47:37A bit nervous about this durum wheat,
0:47:37 > 0:47:39is it going to make the grade?
0:47:39 > 0:47:41I think so. I've been having a look at it
0:47:41 > 0:47:44and actually, it's quite impressive, come over here and have a look.
0:47:44 > 0:47:47This is your durum wheat, as you can see.
0:47:47 > 0:47:50Next to a pile of what we would call ordinary English bread wheat
0:47:50 > 0:47:53and you can see immediately there's a distinct difference
0:47:53 > 0:47:55between the durum and the bread wheat.
0:47:55 > 0:47:58It's almost translucent, isn't it? A very different-looking grain.
0:47:58 > 0:48:00It's incredible, that vibrant yellow colour
0:48:00 > 0:48:04is something that we've not seen before. So, very exciting.
0:48:04 > 0:48:05And I think now is the time
0:48:05 > 0:48:07to actually see whether it stands up to the tests
0:48:07 > 0:48:09as to whether it will make us good pasta.
0:48:11 > 0:48:12Every wheat that we take in,
0:48:12 > 0:48:15we do this test before we tip it into the mill.
0:48:15 > 0:48:16Because if we don't and it's not right
0:48:16 > 0:48:19and it's already in the mill, it's really difficult to get out.
0:48:19 > 0:48:22So it doesn't matter who you are, we mill for Prince Charles,
0:48:22 > 0:48:25we take his wheat in, we test it exactly the same, it doesn't matter.
0:48:25 > 0:48:29Look at that - it's an amazing colour. Now what we'll do is
0:48:29 > 0:48:31we'll put it in these special little vessels,
0:48:31 > 0:48:33put it in the machine and let the machine do its magic.
0:48:33 > 0:48:36Realistically, if ours isn't up to scratch
0:48:36 > 0:48:37are you going to send me down the road?
0:48:37 > 0:48:41We could send you down the road, or we might say, look, give us a cheaper price
0:48:41 > 0:48:44and we'll mix it with something else and make something else out of it.
0:48:45 > 0:48:47'This is where we find out
0:48:47 > 0:48:49'whether our durum wheat has the protein content it needs
0:48:49 > 0:48:52'to make authentic pasta for our lasagne.'
0:48:55 > 0:48:58OK, so, Adam, the protein level is pretty good,
0:48:58 > 0:49:01it's 9.8%, which is actually higher than I was expecting.
0:49:01 > 0:49:03That's good news, cos I really don't want to go back to the farm
0:49:03 > 0:49:05with my tail between my legs
0:49:05 > 0:49:08and admit to Nigel we've got no flour for his pasta.
0:49:08 > 0:49:11I think, for something grown in the Cotswolds,
0:49:11 > 0:49:12we're going to make it work.
0:49:12 > 0:49:15It's passed! It's passed! Excellent. Hey!
0:49:17 > 0:49:21Our tonne of grain will be turned into bags of 00 grade white flour,
0:49:21 > 0:49:23just like the Italians make.
0:49:25 > 0:49:29This is our grain, coming up from where we poured it in downstairs,
0:49:29 > 0:49:32up this elevator, being lifted up by a series of cups
0:49:32 > 0:49:34to the top of the mill.
0:49:36 > 0:49:41It's really exciting to think we're actually producing flour for pasta -
0:49:41 > 0:49:43all from our own farm.
0:49:45 > 0:49:47There you go. Let's have a look at that.
0:49:47 > 0:49:50that is genuine Cotswolds durum flour.
0:49:50 > 0:49:53Wonderful! How exciting.
0:49:53 > 0:49:55Very. That's a first for us, too.
0:50:01 > 0:50:04'I don't usually see my crops after they leave my farm,
0:50:04 > 0:50:06'so this is quite a thrill.'
0:50:11 > 0:50:12Well, here it is.
0:50:12 > 0:50:15I suppose the proof is in the pudding -
0:50:15 > 0:50:16well, actually, the lasagne.
0:50:18 > 0:50:21'I've worked out it's cost us over ?2 a kilo to produce.
0:50:21 > 0:50:24'So, even with economies of scale,
0:50:24 > 0:50:27'that isn't good for a farmer,
0:50:27 > 0:50:30'and it makes the pasta in the shops look pretty good value.
0:50:30 > 0:50:31'But I'm still really pleased.'
0:50:31 > 0:50:35Hi, Nigel, look what I've got. Our very own pasta flour.
0:50:35 > 0:50:37Oh, wow! And I've got another...
0:50:37 > 0:50:41Well, about 450 of them in the back of my truck.
0:50:41 > 0:50:42Really? Yes!
0:50:42 > 0:50:45Fabulous. Brilliant.
0:50:45 > 0:50:4800 grade. Apparently that means it's beautifully fine.
0:50:48 > 0:50:51Yeah, really, really fine enough for our pasta.
0:50:51 > 0:50:52Are you confident?
0:50:52 > 0:50:54Well, we'll see. The only way to find out is to cook with it.
0:50:56 > 0:50:57Oh, it is fine!
0:50:57 > 0:51:00It's like old-fashioned talcum powder!
0:51:00 > 0:51:01Or cornflour.
0:51:01 > 0:51:04The lovely thing about pasta recipes
0:51:04 > 0:51:07is that it's simply one egg for each 100g of flour.
0:51:07 > 0:51:11Our own eggs, our own flour -
0:51:11 > 0:51:13you couldn't ask for more, really.
0:51:13 > 0:51:15You know, it's all very well
0:51:15 > 0:51:17to have supper on the table in ten minutes, you know,
0:51:17 > 0:51:20but the joy of cooking,
0:51:20 > 0:51:22the pleasure of getting your hand in,
0:51:22 > 0:51:23the whole tactile thing -
0:51:23 > 0:51:25you know, it's why I cook.
0:51:25 > 0:51:29You need a bit of flour on there just to stop it sticking.
0:51:30 > 0:51:33It needs to be very even,
0:51:33 > 0:51:37no lumps where it feels a bit dry and where it feels a bit wet,
0:51:37 > 0:51:39and it needs to be really quite smooth.
0:51:39 > 0:51:41It's just all about the feel of it
0:51:41 > 0:51:44and how it feels in your hand, like any dough.
0:51:44 > 0:51:46Can I have a go? You CAN have a go.
0:51:46 > 0:51:49I mean, people tell you there's a correct way to knead -
0:51:49 > 0:51:50there's not.
0:51:50 > 0:51:52You want to feel the ingredients.
0:51:52 > 0:51:54It certainly works your arms, doesn't it?
0:51:54 > 0:51:56Hadn't you noticed?
0:51:57 > 0:52:00That's looking good. That's looking really good.
0:52:00 > 0:52:01It feels quite even now -
0:52:01 > 0:52:04he says, standing like an expert!
0:52:04 > 0:52:06So, each piece of dough that we're going to roll
0:52:06 > 0:52:09needs to be round about the size of an egg.
0:52:11 > 0:52:14Have you used a pasta roller before? No, no.
0:52:14 > 0:52:15Yes, feed it in.
0:52:15 > 0:52:18Oh, hang on.
0:52:18 > 0:52:21It's quite technical, this kitchen equipment, isn't it?
0:52:21 > 0:52:22Yeah. Really technical.
0:52:25 > 0:52:26'There are nine settings
0:52:26 > 0:52:29'and they go from very thick to really fine,
0:52:29 > 0:52:31'so you repeat nine times,
0:52:31 > 0:52:33'gradually decreasing the setting.'
0:52:33 > 0:52:36Now that might be fine enough.
0:52:36 > 0:52:40'Obviously you can buy perfectly good fresh or dried lasagne sheets,
0:52:40 > 0:52:44'but making your own can be quite fun, if a little time-consuming.'
0:52:44 > 0:52:46I mean, look at them.
0:52:46 > 0:52:48They're like my granny's silk stockings!
0:52:48 > 0:52:50So how long do you leave them hanging on here for?
0:52:50 > 0:52:51Just a couple of hours.
0:52:51 > 0:52:55I'll go and feed the pigs. Off you go. See you later.
0:52:55 > 0:52:57Be back for his lasagne.
0:52:58 > 0:53:00So, we've got our pasta,
0:53:00 > 0:53:04now my end of the bargain is to turn your favourite ready meal
0:53:04 > 0:53:06into a home-cooked convenience food
0:53:06 > 0:53:08on a budget of ?1 a portion,
0:53:08 > 0:53:11and the only way to do that is in bulk.
0:53:11 > 0:53:13So the pasta's ready.
0:53:13 > 0:53:18And I can tell that because it's just dry to the touch.
0:53:18 > 0:53:20It won't stick together.
0:53:22 > 0:53:25Now this is going to make lots of little lasagnes for the freezer.
0:53:25 > 0:53:27So, with one of my cartons...
0:53:28 > 0:53:30just cut the sheets to fit.
0:53:33 > 0:53:37I'm making 20 of these, so I want 60 little sheets.
0:53:37 > 0:53:39'Cooking in batches is easy,
0:53:39 > 0:53:40'it's all about the preparation.
0:53:40 > 0:53:43'So I've already chopped my veg
0:53:43 > 0:53:46'and I'm going to cook them in olive oil.'
0:53:46 > 0:53:48In go these little onions.
0:53:48 > 0:53:50'While it may seem a lot to remember,
0:53:50 > 0:53:53''you'll end up with 20 lasagnes in your freezer -
0:53:53 > 0:53:56'your very own ready meals.'
0:53:56 > 0:53:59I'm also going to put the garlic in there too.
0:53:59 > 0:54:01That will melt down, you almost won't see it.
0:54:01 > 0:54:06'It'll take a few minutes to brown, and don't be tempted to tinker,
0:54:06 > 0:54:09'then keep the pan hot for browning the meat.'
0:54:09 > 0:54:11I've got two kilos of mince here.
0:54:14 > 0:54:17What you want on this is plenty of colour.
0:54:17 > 0:54:18That means plenty of flavour.
0:54:20 > 0:54:25That can now go into the carrots and onions.
0:54:25 > 0:54:27'And now for the best bit...
0:54:27 > 0:54:29'pork ribs.'
0:54:30 > 0:54:31Some people start their ragu
0:54:31 > 0:54:33with a bit of bacon or pancetta,
0:54:33 > 0:54:35but I think ribs are better
0:54:35 > 0:54:38because you get all that meat as well.
0:54:39 > 0:54:40Really cheap.
0:54:40 > 0:54:42Masses of flavour.
0:54:44 > 0:54:46We're going to get a lot of meat off there,
0:54:46 > 0:54:48it'll all fall off the bone
0:54:48 > 0:54:51and it will help us bulk out our mince.
0:54:51 > 0:54:54'Brown the ribs on both sides
0:54:54 > 0:54:55'and add them to the ragu
0:54:55 > 0:54:58'with the last of the glaze from the pan,
0:54:58 > 0:55:00'some tinned tomatoes,
0:55:00 > 0:55:02'and a few fresh herbs.'
0:55:02 > 0:55:04Little bit of oregano. Bay leaves.
0:55:04 > 0:55:07I'm just going to top this up with a little bit more stock.
0:55:10 > 0:55:14'Now, a classic lasagne is made with a bechamel sauce,
0:55:14 > 0:55:17'but I've got something much quicker, and I think more tasty.
0:55:17 > 0:55:20'I'm using double cream, Cheddar,
0:55:20 > 0:55:23'and, to give it some bite, mustard.'
0:55:23 > 0:55:26I would dearly love to use Parmesan cheese for this,
0:55:26 > 0:55:28and maybe even a bit of mozzarella,
0:55:28 > 0:55:30but it really makes it very expensive.
0:55:30 > 0:55:33So, 300g of Cheddar.
0:55:33 > 0:55:35'Add seasoning,
0:55:35 > 0:55:39'and warm through so the cheese begins to melt.'
0:55:42 > 0:55:46'Blitz together around 40 leaves of basil
0:55:46 > 0:55:48'and some olive oil.'
0:55:48 > 0:55:51That great hit of peppery green basil
0:55:51 > 0:55:53just comes straight up.
0:55:53 > 0:55:54Amazing smell.
0:55:54 > 0:55:56And that's going to be layered
0:55:56 > 0:55:59with our meat, our cheese and cream, and our pasta.
0:56:00 > 0:56:03While this has been cooking,
0:56:03 > 0:56:07the pork has literally fallen off the bones. It just slides off.
0:56:08 > 0:56:11There's something incredibly satisfying about doing this.
0:56:14 > 0:56:17So now I'm going to do three layers of pasta altogether.
0:56:17 > 0:56:21Brush the pasta with the olive oil and basil.
0:56:21 > 0:56:26'Then a couple more layers of meat. And pasta.'
0:56:27 > 0:56:29'And then top with cheese sauce.'
0:56:29 > 0:56:32Just a little bit of cheese.
0:56:32 > 0:56:34Not too much.
0:56:34 > 0:56:36And then just a few fresh breadcrumbs,
0:56:36 > 0:56:38and they'll go really crisp in the oven.
0:56:39 > 0:56:41And then...
0:56:42 > 0:56:45..just a drop more of the basil oil.
0:56:47 > 0:56:50So, ready to go in the oven.
0:56:53 > 0:56:56So, in at 180
0:56:56 > 0:56:58for about 25-35 minutes.
0:57:00 > 0:57:02That'll give us time for the other 18.
0:57:05 > 0:57:07'It may seem a lot of effort,
0:57:07 > 0:57:09'but in three hours I've made enough for 20
0:57:09 > 0:57:13'and it's time- and cost-efficient in the long run.
0:57:13 > 0:57:14'And even if we'd bought the pasta,
0:57:14 > 0:57:17'mine comes out at ?1.20 a portion,
0:57:17 > 0:57:18'which is still ?1 cheaper
0:57:18 > 0:57:21'than the mid-range ready meal we really liked.'
0:57:23 > 0:57:26'But does it stand up to our taste test?'
0:57:27 > 0:57:30Look at those. Wow.
0:57:30 > 0:57:33Really keen to find out whether that pasta has cooked well.
0:57:33 > 0:57:35Aw! Expertly done.
0:57:35 > 0:57:37You're pleased with that, aren't you?
0:57:37 > 0:57:38I'm so pleased with that.
0:57:43 > 0:57:45How good is that?
0:57:45 > 0:57:46Mmm.
0:57:47 > 0:57:49Give it to me.
0:57:51 > 0:57:53What about that for traceability?
0:57:53 > 0:57:57We've planted it, we've grown it, you've combined it.
0:57:57 > 0:58:00We've milled it, brought back the flour, you've made the pasta.
0:58:00 > 0:58:02You've cooked it in the oven.
0:58:02 > 0:58:03And that is it.
0:58:03 > 0:58:06From farm to fork.
0:58:06 > 0:58:08Aw. I feel a bit emotional.
0:58:08 > 0:58:12It's only a lasagne. I'm supposed to be a big, tough farmer.
0:58:12 > 0:58:13'Next week - lamb.
0:58:13 > 0:58:18'It may be expensive, but I want to get it back on the menu.'
0:58:18 > 0:58:19Come on, ewe!
0:58:22 > 0:58:23'We grow seasonal staples,
0:58:23 > 0:58:27'and reveal how science is putting more fruit on our plates.'
0:58:27 > 0:58:29These are strawberry plants.
0:58:29 > 0:58:31And they've been frozen.
0:58:31 > 0:58:32Looks like compost.
0:58:32 > 0:58:37'And we turn all of it into a tasty harvest supper.
0:58:37 > 0:58:38'There we are, people.'
0:58:38 > 0:58:42Well, all Nigel's recipes are available on our website.
0:58:42 > 0:58:43So, get cooking.
0:59:13 > 0:59:1630 vocal groups clashed in choral combat -