0:00:02 > 0:00:05Over half the land in the UK is dedicated to producing food,
0:00:05 > 0:00:08but what do we really know about what ends up on our plate?
0:00:08 > 0:00:13I'm Nigel Slater, a cook, and I know my way round a kitchen.
0:00:13 > 0:00:17And I'm Adam Henson, a farmer, so crops and animals are my expertise.
0:00:17 > 0:00:19We're joining forces to get us all
0:00:19 > 0:00:22back in touch with where our food really comes from.
0:00:23 > 0:00:26So together with Simon, Sarah, Meg and Sam
0:00:26 > 0:00:29and their farm in the Cotswolds,
0:00:29 > 0:00:33we'll be sowing, growing and harvesting crops.
0:00:33 > 0:00:36The steering's not that great, it wanders a little bit.
0:00:36 > 0:00:37- So...- Now you tell me.
0:00:38 > 0:00:41- Come on, then.- Raising lots of different animals.
0:00:41 > 0:00:45Don't eat my shoes, eat a bit of this. Is your door shut, ladies?
0:00:45 > 0:00:46There we go!
0:00:46 > 0:00:49And we'll be cooking and eating everything.
0:00:50 > 0:00:53Mm! Give it to me. ADAM LAUGHS
0:00:53 > 0:00:57Also, we'll be revealing the UK's top 50 fresh foods
0:00:57 > 0:00:59that we all buy, week in, week out.
0:00:59 > 0:01:03Together we'll be bringing you the story of what we eat,
0:01:03 > 0:01:05tracing it from farm to fork.
0:01:05 > 0:01:08And discovering the best way to get variety,
0:01:08 > 0:01:11value and flavour from it all.
0:01:14 > 0:01:16BIRDSONG
0:01:22 > 0:01:25Welcome back to our home here at Old Farm.
0:01:25 > 0:01:29Tonight, we're all about chicken, the most popular meat in the UK.
0:01:29 > 0:01:31You know, its price and versatility
0:01:31 > 0:01:34means that we're all eating it from one end of the country to the other.
0:01:34 > 0:01:38In fact, we spend £2.1 billion a year on it.
0:01:38 > 0:01:42- Can I eat this one?- No, no, that's an egg-laying bird. 300 eggs a year.
0:01:42 > 0:01:44This is the heavyweight, the broiler.
0:01:44 > 0:01:46Looks more like a turkey.
0:01:46 > 0:01:50ADAM LAUGHS It does a bit. From day old to oven ready in 35 days old.
0:01:50 > 0:01:53- Don't say oven ready! - ADAM LAUGHS
0:01:53 > 0:01:57Also tonight, we unpack the international items
0:01:57 > 0:01:59in your shopping basket.
0:01:59 > 0:02:0420% of the top 50 foods we buy every week reflect our tastes for foreign fare.
0:02:04 > 0:02:07Foods like pizzas, cook-in sauces,
0:02:07 > 0:02:12ready meals of lasagne, curry, noodles and chicken Kievs.
0:02:12 > 0:02:16We like then so much, we spend 1.4 billion on them every year,
0:02:16 > 0:02:18but why are we buying them pre-prepared?
0:02:18 > 0:02:20I prefer to eat them when they're made by someone
0:02:20 > 0:02:23- who's capable at cooking them. - HE LAUGHS
0:02:23 > 0:02:26I've tried going to the markets and sort of buying ingredients.
0:02:26 > 0:02:28Again, I'm not exactly an expert.
0:02:28 > 0:02:31Most of the time I do use jars of sauces
0:02:31 > 0:02:34because they're just really easy.
0:02:34 > 0:02:35I want to change that.
0:02:35 > 0:02:39Cooking these wonderful ethnic foods needn't be difficult
0:02:39 > 0:02:43and I'm going to show you how, using simple, delicious recipes.
0:02:45 > 0:02:48The flavours that we've learned to love from Latin America,
0:02:48 > 0:02:51from the Mediterranean and from the Middle East.
0:02:51 > 0:02:54I take up Nigel's biggest challenge yet,
0:02:54 > 0:02:57growing food normally imported from warmer climes
0:02:57 > 0:02:59right here in the Cotswolds.
0:02:59 > 0:03:01This is where I'm going to put my bio-dome.
0:03:01 > 0:03:05- Is this where you're going to grow my rice?- Well, yeah.
0:03:05 > 0:03:07And in the spirit of international cuisine,
0:03:07 > 0:03:11I'm also turning my hand to growing oriental mushrooms.
0:03:11 > 0:03:13I've never tried to grow anything pink.
0:03:13 > 0:03:16While I throw myself into farm life,
0:03:16 > 0:03:20tracing the food we eat back to its roots.
0:03:20 > 0:03:22Do you want to get stuck in, Nigel?
0:03:22 > 0:03:25- Erm...I will be a hungry observer. - ADAM LAUGHS
0:03:25 > 0:03:29- Pressure is on, guys.- I've also invited two chefs
0:03:29 > 0:03:31from different continents.
0:03:31 > 0:03:33Together we'll prepare an international fusion feast
0:03:33 > 0:03:36using some of our favourite ingredients
0:03:36 > 0:03:38- grown right here on the farm. - ADAM LAUGHS
0:03:38 > 0:03:41First...back to birds.
0:03:41 > 0:03:44Vegetarians aside, I can't think of anybody who doesn't eat chicken.
0:03:44 > 0:03:47Throughout the world, it is just such a versatile and popular meat.
0:03:47 > 0:03:49Yeah, all cultures, all religions.
0:03:49 > 0:03:54In the '50s, we had the utility chicken that could lay eggs and produce meat,
0:03:54 > 0:03:56- but did neither brilliantly.- Yeah.
0:03:56 > 0:04:00And then we split things up and we specially bred for the egg-laying chicken,
0:04:00 > 0:04:05so that bird is now fine and quite lean, the ballet dancer of the chicken world.
0:04:05 > 0:04:11And then this one is a specialist meat bird and is the sumo wrestler of the chicken world.
0:04:11 > 0:04:14- Look at the size of it!- Let's chuck that one on the scales.
0:04:14 > 0:04:17Whoa! Take it steady. So, do you reckon
0:04:17 > 0:04:19- you can do something with this?- What, with all that meat?
0:04:19 > 0:04:24You bet. I certainly can. Erm...could you grow me some rice?
0:04:24 > 0:04:27We don't grow rice in this country. We don't grow rice in this country.
0:04:27 > 0:04:30I know we don't grow rice in this country. I want you to.
0:04:30 > 0:04:32CLUCKING
0:04:32 > 0:04:37Well, rice is usually grown in hot and humid climates,
0:04:37 > 0:04:42which is why we import 500 million kilos every year,
0:04:42 > 0:04:46that's about the same weight as 180,000 elephants.
0:04:48 > 0:04:52Supermarkets stock a huge variety of rice from all over the world,
0:04:52 > 0:04:54but our favourite is grown in Pakistan and India.
0:04:58 > 0:05:00This is basmati rice seed,
0:05:00 > 0:05:04it accounts for 46% of all the rice we eat,
0:05:04 > 0:05:07which makes it the nation's favourite.
0:05:07 > 0:05:12But before I can plant it, I've got to soak it for 12 hours,
0:05:12 > 0:05:18so the seeds rehydrate and germinate to give them any chance of growing in the soil.
0:05:21 > 0:05:23Which gives me just enough time
0:05:23 > 0:05:26to create a tropical environment here on the farm.
0:05:27 > 0:05:30Obviously, when it comes to growing basmati rice,
0:05:30 > 0:05:33I know the British climate is going to be a problem.
0:05:33 > 0:05:37So, I've got myself a temperature-controlled bio-dome
0:05:37 > 0:05:41to try and replicate the conditions in Asia where it usually grows.
0:05:41 > 0:05:44Apparently, rice needs five months
0:05:44 > 0:05:48at a constant minimum temperature of 25 degrees centigrade,
0:05:48 > 0:05:53but it also needs to be kept moist, so I'm using troughs to keep it wet.
0:05:54 > 0:05:58It looks very similar to the sort of rice you get in a packet,
0:05:58 > 0:06:03but this one seed can produce 500 grains of rice.
0:06:03 > 0:06:07All I've got to do now... is plant it.
0:06:07 > 0:06:11So...make a hole,
0:06:11 > 0:06:14get a few grains of rice...drop them in and cover it up.
0:06:14 > 0:06:19It's going to take a while, but this is how it's done all over the world.
0:06:19 > 0:06:22Drop them in...cover it up.
0:06:22 > 0:06:25HE LAUGHS I could be here for some time.
0:06:25 > 0:06:28A few grains of rice...
0:06:28 > 0:06:31drop them in and cover it up.
0:06:31 > 0:06:34I'm not used to sowing seeds by hand,
0:06:34 > 0:06:36I could really do with a team on this.
0:06:38 > 0:06:41Hey! Some merry helpers! Right, you can help me plant some rice.
0:06:41 > 0:06:45So, Sam, if you go in that row. You go in this one, Meg.
0:06:45 > 0:06:50Get a little bit of rice, make a hole, drop them in and cover it up.
0:06:50 > 0:06:54These guys grew up on this farm, so know all about planting crops,
0:06:54 > 0:06:57but they've never seen rice growing in the Cotswolds.
0:06:57 > 0:07:00But there again, neither have I.
0:07:00 > 0:07:02Cover it up.
0:07:02 > 0:07:05Right, that's it. All I've got to do now is just water it.
0:07:05 > 0:07:08This small amount of seed
0:07:08 > 0:07:12could yield anywhere between 75-100 kilos of rice,
0:07:12 > 0:07:15that's more than enough to feed our 30 guests
0:07:15 > 0:07:17at our fusion feast later this year.
0:07:17 > 0:07:20Hey! High-five.
0:07:20 > 0:07:23Nice one. Let's go and get a sandwich.
0:07:23 > 0:07:25SHEEP BLEAT
0:07:26 > 0:07:31Spring is the lambing season, which takes eight weeks on our farm.
0:07:31 > 0:07:34We've already had 430 new lambs
0:07:34 > 0:07:36and there's still quite a few more to come.
0:07:36 > 0:07:38Come on, girls.
0:07:38 > 0:07:42- So all of these will be lambing? - That's right. They're all heavily pregnant.
0:07:42 > 0:07:46And what they do is let them out into the field during the day,
0:07:46 > 0:07:47just to get a bit of exercise
0:07:47 > 0:07:49- and to graze what little grass there is.- Yeah.
0:07:51 > 0:07:54We're also feeding the ewes sheep nuts to supplement the grass,
0:07:54 > 0:07:57which helps them to produce enough milk for their new offspring,
0:07:57 > 0:08:00the latest of which is about to be born.
0:08:00 > 0:08:04This is very much a first time...for me.
0:08:04 > 0:08:08- In a lambing pen?- Yeah, and being so close.
0:08:08 > 0:08:13- Hi, Sarah.- Hello. We're just having to have a look at this one, she started showing this morning,
0:08:13 > 0:08:16so we've been checking her sort of every half an hour or so.
0:08:16 > 0:08:19Still nothing happening. It's just there...the lamb's there.
0:08:19 > 0:08:22- Shall I give you a hand?- Yeah, that'd be great.
0:08:22 > 0:08:24Do you want to get stuck in, Nigel?
0:08:24 > 0:08:26Erm...I will be a hungry observer.
0:08:26 > 0:08:28ADAM LAUGHS OK.
0:08:28 > 0:08:30SHEEP BLEAT
0:08:30 > 0:08:32Nine times out of ten,
0:08:32 > 0:08:35ewes will give birth perfectly naturally by themselves,
0:08:35 > 0:08:39but occasionally the lamb is mis-presented and you have to assist.
0:08:39 > 0:08:42Its head is twisted to the side,
0:08:42 > 0:08:45so its feet are like this and its head's twisted round.
0:08:45 > 0:08:47So it's just not quite in the right position.
0:08:47 > 0:08:50It's so easy not to think about this.
0:08:50 > 0:08:52You know, when you're taking something out of the oven
0:08:52 > 0:08:54and putting it on a plate,
0:08:54 > 0:08:57but it's where it all starts and it's the beginning of the story.
0:08:58 > 0:09:01And if we're going to know about what we eat...
0:09:01 > 0:09:03then we need to see this.
0:09:03 > 0:09:06Or I need to see this.
0:09:07 > 0:09:10The labour's more complicated than we first thought,
0:09:10 > 0:09:12so Simon's come to lend a hand.
0:09:12 > 0:09:14Good girl.
0:09:14 > 0:09:17- Its terribly frustrating cos you just want to help.- Yes.
0:09:17 > 0:09:19Yeah.
0:09:19 > 0:09:22Sadly, the lamb's stillborn.
0:09:22 > 0:09:25This doesn't happen often, but it's a stark reality of farming.
0:09:28 > 0:09:32Our important focus now is to...get this ewe on her feet,
0:09:32 > 0:09:35- get her some antibiotics and get her well.- Yep.
0:09:37 > 0:09:39And it doesn't take long.
0:09:40 > 0:09:43That maternal instinct just kicks in.
0:09:43 > 0:09:46She's licking her lips, wanting to lick a new-born lamb.
0:09:46 > 0:09:50- So what do we do about that?- Well, Simon has now got a lamb...
0:09:50 > 0:09:53- that was born as a triplet.- Yep.
0:09:53 > 0:09:56This triplet's mother was struggling to feed her three lambs
0:09:56 > 0:09:59as ewes only have two teats,
0:09:59 > 0:10:02so hopefully this ewe will accept it as her own.
0:10:02 > 0:10:06Get a bit...more gunk on it. ADAM SIGHS
0:10:06 > 0:10:08So we're just going to rub the live lamb
0:10:08 > 0:10:10on the birth waters of her lamb.
0:10:10 > 0:10:13- So he will smell more like her. - Absolutely.
0:10:13 > 0:10:17And, hopefully, she'll think that that's hers and she'll rear it.
0:10:17 > 0:10:23Gone from being in the worst position imaginable...
0:10:23 > 0:10:25to actually looking all right.
0:10:25 > 0:10:29And we've got a little lamb for her to look after.
0:10:30 > 0:10:34- So we'll leave her to it...and see what happens.- Leave her to it.
0:10:37 > 0:10:42With over a thousand animals to feed, work must carry on as usual.
0:10:42 > 0:10:44PIGS SQUEAL
0:10:44 > 0:10:48Quite satisfying, isn't it, feeding animals?
0:10:48 > 0:10:51There is something about feeding something that's going to feed me
0:10:51 > 0:10:55- that I find...quite pleasing. - ADAM LAUGHS
0:10:55 > 0:10:58- These...are very content, aren't they?- They're very content.
0:10:58 > 0:11:01I love the fact that they just peck away, peck away,
0:11:01 > 0:11:04and they move...just moving around.
0:11:04 > 0:11:07There are now more chickens in the world than there are people.
0:11:07 > 0:11:11What was once a weekly treat has become a daily staple.
0:11:11 > 0:11:13In fact, we eat so much chicken,
0:11:13 > 0:11:17it appears on our list of top 50 foods four times.
0:11:19 > 0:11:21At number seven, its fresh chicken.
0:11:23 > 0:11:26All pre-cooked chicken comes in at 22,
0:11:26 > 0:11:29offering a whole world of flavours.
0:11:31 > 0:11:34And all by itself at 33, chicken Kiev,
0:11:34 > 0:11:37thought to be Russian, but claimed by the French.
0:11:39 > 0:11:43Other processed-chicken products appears on the list at number 43,
0:11:43 > 0:11:48that's your breaded, battered, burgers, nuggets and goujons.
0:11:51 > 0:11:54So who's eating what and where?
0:11:54 > 0:11:57In Scotland, they favour finger lickin' processed chicken.
0:11:57 > 0:12:00Wales eats the most whole birds
0:12:00 > 0:12:03and, like Northern Ireland, they love a roast.
0:12:03 > 0:12:06Most of the UK prefers white meat,
0:12:06 > 0:12:10but London likes the dark meat too and enjoys the most thighs.
0:12:10 > 0:12:12But when it comes to chicken Kiev,
0:12:12 > 0:12:15it's East Anglia that's eating more than anywhere else.
0:12:16 > 0:12:20Launched in the 1970s, the chicken Kiev caused a stir.
0:12:20 > 0:12:23It was the first ever chilled ready meal in our supermarkets.
0:12:23 > 0:12:26And it's now become a firm family favourite
0:12:26 > 0:12:30and we spend 210 million on them every year.
0:12:30 > 0:12:35But why buy pre-prepared when you can make them so easily at home?
0:12:35 > 0:12:37Chicken Kiev, it's a very simple idea,
0:12:37 > 0:12:41it's a chicken breast stuffed with something delicious, usually garlic butter.
0:12:41 > 0:12:45I think we'll do something more interesting than that.
0:12:46 > 0:12:50I've got some finely chopped parsley and some cheese.
0:12:50 > 0:12:56I'm using Taleggio, it's that rather aromatic, soft, creamy, Italian cheese,
0:12:56 > 0:13:00but I could use brie, anything that is semi-soft.
0:13:00 > 0:13:05I'm going to roll these bits of cheese in the chopped herbs.
0:13:06 > 0:13:08Take your chicken breasts.
0:13:08 > 0:13:11Now, these have still got the bone in, but they don't have to,
0:13:11 > 0:13:16and slice down, but not right the way through...
0:13:17 > 0:13:21..to give yourself a nice opening to hold the cheese.
0:13:21 > 0:13:24And just tuck it...inside the chicken.
0:13:27 > 0:13:31So there's our little...stuffed chicken breast.
0:13:31 > 0:13:35Now, part of the joy of a chicken Kiev is that crisp coating on the outside.
0:13:35 > 0:13:37I've got a some finely chopped garlic...
0:13:38 > 0:13:43..which I'm going to fry in butter with roughly chopped streaky bacon.
0:13:44 > 0:13:48And then a couple of big handfuls of breadcrumbs.
0:13:49 > 0:13:52What I want is a coating for the chicken
0:13:52 > 0:13:55which is really interesting and has got masses of flavour.
0:13:57 > 0:14:02Coat the chicken with a little olive oil...and season.
0:14:03 > 0:14:06Now the crumbs.
0:14:06 > 0:14:09Just put these loosely over the top
0:14:09 > 0:14:12and pat them very lightly onto the chicken.
0:14:12 > 0:14:14And this really hasn't taken very long.
0:14:14 > 0:14:20And then that goes in the oven at 180...for about half an hour.
0:14:22 > 0:14:25Till the cheese starts oozing out
0:14:25 > 0:14:28and the breadcrumbs turn golden and crunchy.
0:14:31 > 0:14:33Just look at that!
0:14:33 > 0:14:37Why would anybody want to buy a processed-chicken dinner
0:14:37 > 0:14:42when they could make something like that for themselves so quickly.
0:14:46 > 0:14:50There's an old saying, "Ne'er cast a clout till May be out,"
0:14:50 > 0:14:52which means keep your winter woollies on till May's over.
0:14:52 > 0:14:54And this year, it rings true.
0:14:54 > 0:14:56But despite the weather,
0:14:56 > 0:14:59our traditional British crops are doing well.
0:15:00 > 0:15:03And I'm just glad I've got my own greenhouse.
0:15:03 > 0:15:06I wanted to grow chillies, but it's too late to plant seeds
0:15:06 > 0:15:11as I need them to fruit by early autumn for our fusion feast.
0:15:11 > 0:15:14So I've bought small pots at 50 pence each.
0:15:14 > 0:15:19They're actually good value, each one will produce around 20 chillies
0:15:19 > 0:15:23and the longer you leave the fruit on the plant, the deeper the flavour.
0:15:25 > 0:15:29These little chillies should be ready just in time for our feast.
0:15:33 > 0:15:36My rice plants would have enjoyed the wet conditions of May,
0:15:36 > 0:15:39but they wouldn't have survived the cold.
0:15:39 > 0:15:42Luckily, they're protected in the bio-dome.
0:15:42 > 0:15:45Hey, this is looking pretty good.
0:15:45 > 0:15:49It is tropical in here. It's supposed to be like Asia and it is.
0:15:49 > 0:15:52It's been the worst spring that I can remember,
0:15:52 > 0:15:56but in here, this atmosphere is perfect for the rice.
0:15:56 > 0:16:00We have to water it twice a day and it's growing very well,
0:16:00 > 0:16:01but it's not in the bag yet.
0:16:01 > 0:16:06It's supposed to grow to about this high before it sets seed and produces the rice.
0:16:06 > 0:16:08I like to impress Nigel and I reckon
0:16:08 > 0:16:11there's quite a lot of space around these rice plants
0:16:11 > 0:16:14and one of the things he loves cooking with are mushrooms.
0:16:14 > 0:16:18And in this temperature and this atmosphere in here
0:16:18 > 0:16:22that's really damp, I reckon mushrooms would grow really well.
0:16:22 > 0:16:24Come on, you little beauties, keep growing.
0:16:28 > 0:16:31Mushrooms don't grow from seed, they grow from spores,
0:16:31 > 0:16:34and I've bought some Asian ones to impress Nigel.
0:16:37 > 0:16:41But I can't just plant them in soil like my other crops,
0:16:41 > 0:16:44these mushrooms need to be mixed with damp straw to nourish them.
0:16:48 > 0:16:50And these are pink oyster mushrooms.
0:16:50 > 0:16:52I've never tried to grow anything pink.
0:16:55 > 0:16:59Farming's so diverse, I've never even seen mushrooms growing.
0:16:59 > 0:17:01And it does seem a bit of a miracle
0:17:01 > 0:17:04that anything's going to come out of here.
0:17:04 > 0:17:08I'm putting them into plastic bags to keep them damp and moist.
0:17:08 > 0:17:10And as mushrooms like growing in the dark,
0:17:10 > 0:17:13they're going into black plastic bin liners.
0:17:14 > 0:17:16In a couple of weeks, if they do grow,
0:17:16 > 0:17:20I'll puncture the bags and the oyster mushrooms will poke through.
0:17:20 > 0:17:23And as we pick them, they'll keep re-cropping.
0:17:23 > 0:17:25Well, that's the theory, anyway.
0:17:30 > 0:17:31At number 39 on our list
0:17:31 > 0:17:35is something we don't necessarily think of as being foreign,
0:17:35 > 0:17:37but most are - chilled dips.
0:17:37 > 0:17:40They're one of the easiest ways to spice up meals
0:17:40 > 0:17:42and are made with ingredients our parents would only have eaten
0:17:42 > 0:17:46abroad on holiday, but today are found on every high street.
0:17:46 > 0:17:50Aubergines originally from Southeast Asia,
0:17:50 > 0:17:53avocado pears native to Central America,
0:17:53 > 0:17:57Middle-Eastern chickpeas, oils and spicy sausages.
0:17:57 > 0:18:00So why are we spending 131 million
0:18:00 > 0:18:04on ready made dips when they're so easy to make?
0:18:04 > 0:18:08So I've got a trio of dips influenced by our taste for travel.
0:18:10 > 0:18:13The first one is aubergines and chickpeas
0:18:13 > 0:18:15It's a hummus.
0:18:15 > 0:18:18One of the great joys is the amount of ingredients
0:18:18 > 0:18:21that are available now but weren't a few years ago.
0:18:21 > 0:18:23The first time I saw an aubergine or an avocado,
0:18:23 > 0:18:26I'd actually no idea what to do with them.
0:18:26 > 0:18:28Ideas that come back from holiday,
0:18:28 > 0:18:31ingredients that are suddenly are at our fingertips.
0:18:32 > 0:18:35Scatter the sliced aubergine with crushed garlic...
0:18:36 > 0:18:40..and give a generous splash of olive oil.
0:18:40 > 0:18:44Now I'm going to put that in the oven at 200...
0:18:44 > 0:18:47for about 10-15 minutes until they soften.
0:18:49 > 0:18:51So that's the aubergine hummus on its way.
0:18:52 > 0:18:57Next, a herb, bean and creamy ricotta cheese dip.
0:18:57 > 0:19:01And I'll be using lots of home-grown herbs in each of the dips.
0:19:01 > 0:19:07You know, to think that most herbs, even 20 years ago, came dried.
0:19:07 > 0:19:09Coriander is our biggest selling fresh herb.
0:19:09 > 0:19:12Never even heard of it until a few years ago.
0:19:12 > 0:19:16I've got some mint and it's got the most amazing freshness.
0:19:17 > 0:19:22So these herbs...are going to get mixed into a dip
0:19:22 > 0:19:26with ricotta cheese and some haricot beans.
0:19:27 > 0:19:31Either a fork or a vegetable masher.
0:19:31 > 0:19:33I just want them to be lightly crushed,
0:19:33 > 0:19:36I want to keep some texture in these dips.
0:19:38 > 0:19:41Then my pile of herbs.
0:19:41 > 0:19:44Now, this is lovely, but I want to lighten it,
0:19:44 > 0:19:46so I'm going to use some ricotta.
0:19:46 > 0:19:49It's soft, it's fresh, it's milky, it's gentle.
0:19:50 > 0:19:52It's so Italian.
0:19:54 > 0:19:58Now for a bit of seasoning...and a quick mix.
0:20:01 > 0:20:04All that needs now is just a little trickle of olive oil.
0:20:05 > 0:20:07Extra virgin works best.
0:20:10 > 0:20:14And now for my third dip. A chorizo guacamole with chives.
0:20:15 > 0:20:19I remember my father bringing an avocado home in the mid-'60s
0:20:19 > 0:20:21and we didn't know what to do with it.
0:20:21 > 0:20:25And now they've become so incredibly popular, I mean, they're everywhere.
0:20:25 > 0:20:27Avocado makes a really good dip
0:20:27 > 0:20:29because its flesh is really quite soft.
0:20:29 > 0:20:32You can crush it very easily.
0:20:32 > 0:20:36When you cut them, they colour very badly quite quickly,
0:20:36 > 0:20:38so I always use a bit of lime juice with them.
0:20:39 > 0:20:42This will delay them turning brown for a couple of hours.
0:20:43 > 0:20:46Then crush and add a little olive oil.
0:20:49 > 0:20:52And now for my fresh chives.
0:20:54 > 0:20:58And then...one of my absolutely favourite ingredients,
0:20:58 > 0:21:01chorizo, a Spanish sausage.
0:21:01 > 0:21:05Now, a lot of these come with a little bit of skin on - just peel it off.
0:21:07 > 0:21:09Then chop it roughly and add it to the avocado
0:21:09 > 0:21:12and give it a little stir.
0:21:12 > 0:21:15You know, the really clever thing here...
0:21:16 > 0:21:19..is the coolness of the avocado...
0:21:19 > 0:21:23and then that lovely peppery heat of the sausage.
0:21:30 > 0:21:34So back to the aubergine hummus dip.
0:21:34 > 0:21:36So they've had 10-15 minutes.
0:21:38 > 0:21:40The basis of any hummus is chickpeas,
0:21:40 > 0:21:43they're cheap and easy to use.
0:21:43 > 0:21:46I'm warming them in a little olive oil
0:21:46 > 0:21:49with some of my rosemary to infuse the flavours.
0:21:51 > 0:21:56I'm going to put half of the aubergines...into the food processor
0:21:56 > 0:22:00with half the chickpeas and some seasoning and then a quick blitz.
0:22:04 > 0:22:09Then return to the pan with the remaining aubergines and chickpeas.
0:22:09 > 0:22:11You know, the commercial ones are good,
0:22:11 > 0:22:13but we can do so much better at home.
0:22:17 > 0:22:19So there, three gorgeous dips.
0:22:19 > 0:22:23Very easy to make and the flavours that we've learned to love
0:22:23 > 0:22:27from Latin American, from the Mediterranean and from the Middle East.
0:22:36 > 0:22:38Even the farm animals need to go to bed.
0:22:38 > 0:22:41Come on, hens. CLUCKING
0:22:41 > 0:22:43Is your door shut, ladies? There we are.
0:22:43 > 0:22:46CLUCKING There we go!
0:22:46 > 0:22:50There are 130 hens and broiler chickens on the farm
0:22:50 > 0:22:54and they're all free-range, which means they live outside during the day,
0:22:54 > 0:22:58but at night, they go inside to be kept safe from the foxes and badgers.
0:22:59 > 0:23:01What are you doing out here?!
0:23:01 > 0:23:04CLUCKING
0:23:06 > 0:23:10All those beautiful wives and he doesn't want to go to bed.
0:23:10 > 0:23:11It's all quite idyllic,
0:23:11 > 0:23:14but in reality, few of us buy free-range chicken.
0:23:15 > 0:23:17OWL HOOTS
0:23:19 > 0:23:20COCK CROWS
0:23:22 > 0:23:25To meet demand for the three million chickens we eat daily,
0:23:25 > 0:23:27farming has become intensive.
0:23:27 > 0:23:29And while it doesn't enjoy a good press,
0:23:29 > 0:23:3395% of us buy birds reared in this way.
0:23:34 > 0:23:36So we've come to an RSPCA-approved
0:23:36 > 0:23:39Higher Welfare extensive chicken farm
0:23:39 > 0:23:41that positively encourages visitors.
0:23:44 > 0:23:46- There's room for both of us in here. - You're looking good.
0:23:46 > 0:23:48Looking very good.
0:23:50 > 0:23:53I'm used to seeing livestock intensively produced,
0:23:53 > 0:23:55but Nigel isn't.
0:23:55 > 0:23:58BIRDS TWITTER
0:24:03 > 0:24:05What are your first impressions?
0:24:07 > 0:24:09NIGEL SIGHS
0:24:09 > 0:24:11How many birds in here, Clare?
0:24:11 > 0:24:15In this house today, it's just about 39,000.
0:24:18 > 0:24:20- 39,000?!- Yes.
0:24:24 > 0:24:28It might sound a lot, but what that works out to be
0:24:28 > 0:24:31is when they're fully grown, it will work out to be about 13 birds per square metre.
0:24:31 > 0:24:33That's around two less per square metre
0:24:33 > 0:24:36than is standard in intensively farmed birds.
0:24:36 > 0:24:39And these are given longer to grow.
0:24:40 > 0:24:44- How old are these?- These are 26 days old today.- Yeah.
0:24:44 > 0:24:46And they're all 26 days,
0:24:46 > 0:24:50so they all come in on the same day they're born,
0:24:50 > 0:24:54so we haven't got different age groups in the house at any one time.
0:24:54 > 0:24:58OK. And how long will they be in here for?
0:24:58 > 0:25:02They will be here until day 49. So seven weeks.
0:25:04 > 0:25:07You're...an organic man, Nigel, aren't you?
0:25:07 > 0:25:09I'm a free-range man.
0:25:11 > 0:25:13I'm just wondering how much space
0:25:13 > 0:25:16this lot would take up if you put them outside.
0:25:16 > 0:25:19- It'd be rather a lot, wouldn't it? - It would.
0:25:19 > 0:25:22It seems to me that if you are going to feed a growing world population
0:25:22 > 0:25:26and you don't want to take up acres and acres, we'd need another planet
0:25:26 > 0:25:28to produce the amount of poultry we produce.
0:25:28 > 0:25:32And this is a very sensible way of doing it.
0:25:32 > 0:25:36I have an idea of how I think a chicken should spend its life,
0:25:36 > 0:25:38but this isn't it. This isn't it.
0:25:40 > 0:25:43What do you pay for a chicken, Nigel?
0:25:43 > 0:25:45Hmm.
0:25:45 > 0:25:49- Up to about 20 quid.- And your oven-ready bird would be about what?
0:25:49 > 0:25:51- Well...- Five or six quid?
0:25:51 > 0:25:54Yes, I believe so, but a whole bird, that would be.
0:25:54 > 0:25:56- I think we eat too much chicken, is the answer.- Do you think so?
0:25:56 > 0:25:59I think we eat too much chicken. I think maybe if it went back
0:25:59 > 0:26:02to being a special-occasion thing like it was when I was a kid,
0:26:02 > 0:26:05rather than the, "Oh, we'll have chicken,"
0:26:05 > 0:26:08- we wouldn't eat quite so many of them.- Yes.
0:26:08 > 0:26:11Do you know where your birds end up once they've been processed?
0:26:11 > 0:26:15Yes, we know they'll go to one of the supermarkets.
0:26:15 > 0:26:20And we can go to the local shop after processing and actually see our birds on the shelf
0:26:20 > 0:26:23with the farm name on it, so that we can see exact traceability for it.
0:26:23 > 0:26:28And I like the idea of being able to see where my food comes from.
0:26:28 > 0:26:30- I want to know the whole story.- Yes.
0:26:30 > 0:26:34Whether I choose to take this route or not,
0:26:34 > 0:26:38but I have the option of knowing the whole story of what is on my plate.
0:26:38 > 0:26:40And that, to me, is absolutely crucial.
0:26:40 > 0:26:44If you want to know how your chicken was reared, here's what to look for.
0:26:46 > 0:26:49The cheapest chicken you'll find is standard
0:26:49 > 0:26:52and each supermarket labels it to appeal to the budget shopper.
0:26:52 > 0:26:55The birds are reared intensively indoors
0:26:55 > 0:26:58at around 15 birds per square metre.
0:26:58 > 0:27:02Higher-welfare birds, like the ones we've just seen,
0:27:02 > 0:27:04enjoy improved living conditions,
0:27:04 > 0:27:07but check packaging as they vary with each supermarket,
0:27:07 > 0:27:11or look out for the RSPCA Freedom Food logo.
0:27:12 > 0:27:17Free-range chickens have daytime access to the outdoors for at least half of their lives,
0:27:17 > 0:27:20where they have a minimum of a square metre each.
0:27:20 > 0:27:24Organic birds get to go outside for at least a third of their lives,
0:27:24 > 0:27:27and get two and a half square metres each.
0:27:27 > 0:27:29They eat organic food and roam on organic land.
0:27:31 > 0:27:34Corn-fed refers only to what the chickens have eaten,
0:27:34 > 0:27:36not their living conditions,
0:27:36 > 0:27:39so check the label if you want higher-welfare standards as well.
0:27:46 > 0:27:51Living on the farm is a great life, especially for the dogs.
0:27:51 > 0:27:54- Bonnie!- Bonnie, the youngest, loves the freedom.
0:27:54 > 0:27:57Running through the fields, rounding up the animals,
0:27:57 > 0:28:01teasing the horses and just getting dirty.
0:28:01 > 0:28:04Come on. Bonnie Dog, come on.
0:28:04 > 0:28:09- Here she is.- Oh! - She's a real stinker!
0:28:09 > 0:28:11I think she's been rolling in something.
0:28:11 > 0:28:14- If you just hold onto her a sec while I fill the bath.- Yeah.
0:28:14 > 0:28:16- Oh! - THEY LAUGH
0:28:16 > 0:28:18Come here.
0:28:18 > 0:28:20Come here. You're not getting away.
0:28:20 > 0:28:22How's that paw? Is that paw all right?
0:28:22 > 0:28:25Sweetheart, what have you been doing?!
0:28:25 > 0:28:27- HE LAUGHS - How are you at blow-drying?
0:28:27 > 0:28:31- SHE LAUGHS - Do I look like I'm good at blow-drying?
0:28:31 > 0:28:34- OK. Do you want to do the honours, or shall I?- Happily!
0:28:34 > 0:28:37There you go. But don't get me.
0:28:37 > 0:28:40Oh, you're going to be so beautiful afterwards!
0:28:40 > 0:28:42And you're going to smell a lot nicer.
0:28:42 > 0:28:44Off you go.
0:28:44 > 0:28:48Oh. There, that's better.
0:28:48 > 0:28:50- I smell worse than the dog now! - SHE LAUGHS
0:28:50 > 0:28:53I bet she heads straight back to those muddy fields.
0:28:57 > 0:29:02On a busy farm, there's one thing that's essential to keep everybody ticking over.
0:29:02 > 0:29:05MUSIC: "Everything Stops for Tea" by Jack Buchanan
0:29:13 > 0:29:15Hello, Simon. HE WHISTLES
0:29:15 > 0:29:17- Hiya.- There's a good man.
0:29:17 > 0:29:20There we are. You can stop washing for a minute. Have a cup of tea.
0:29:20 > 0:29:22I'll have the little one, you have the big one.
0:29:22 > 0:29:25Tea, it's one of our oldest and most loved imports.
0:29:25 > 0:29:30Quintessentially British, there's no other drink that defines a nation more.
0:29:30 > 0:29:33- Here you are, Sarah. Look, I'm tea boy.- Oh, lovely.
0:29:33 > 0:29:39We get through a staggering 165 million cups every day.
0:29:39 > 0:29:44And most of that is made with bags filled with tea imported from India and Kenya.
0:29:46 > 0:29:49But with the huge variety of everyday tea available,
0:29:49 > 0:29:51how does price affect flavour?
0:29:51 > 0:29:55I've bought a range from a leading supermarket to find out.
0:29:55 > 0:29:59There's budget at 27p per box of 80 bags,
0:29:59 > 0:30:03mid-range at £1.15 for 80 bags,
0:30:03 > 0:30:08and the most expensive at £1.25 for 50 bags.
0:30:08 > 0:30:11And I've invited Adam to see if he can taste the difference.
0:30:14 > 0:30:16- Hello.- Hello. How you doing?
0:30:16 > 0:30:20- Right, cup of tea, sir?- Yeah, I'd love a cup of tea. I deserve one.
0:30:20 > 0:30:24- Would you do a little tea tasting for me?- Certainly, yeah, love to.
0:30:24 > 0:30:28And what I want you do is to tell me which of these three teas is the really cheap one
0:30:28 > 0:30:31and which is the more expensive one.
0:30:31 > 0:30:35'I've brewed each pot for three minutes.'
0:30:35 > 0:30:38OK. I like tea. Let's try it.
0:30:38 > 0:30:41'Now, this is tea number one...
0:30:41 > 0:30:43'at a third of a penny a cup.'
0:30:46 > 0:30:49- Very nice. - Then...a drop of this one.
0:30:49 > 0:30:55'This is tea two, the most expensive at 2½p per cup.'
0:30:57 > 0:31:00Mm. Instantly more flavour from that one.
0:31:00 > 0:31:04'Tea three, mid-range, at 1½p per cup.'
0:31:04 > 0:31:08- Do you drink a lot of tea?- Yeah, I love tea. I could drink it all day.
0:31:08 > 0:31:11I like them both. I like... Out of them all, I'd say...
0:31:11 > 0:31:15- I'd guess this is the cheapest one. - Well, you're right there - that is the cheapest one.
0:31:15 > 0:31:20And then I'm struggling between these two, but I think...I would say
0:31:20 > 0:31:23that the middle one is probably the most expensive.
0:31:23 > 0:31:26- Clever boy.- I got it right? - You're absolutely right.
0:31:26 > 0:31:29- Look at that! - You're absolutely right.
0:31:29 > 0:31:32And we're not talking about very fine, very expensive teas -
0:31:32 > 0:31:36these are the sort of teas you have every day when you come in from the garden or the farm or whatever.
0:31:36 > 0:31:38So what makes the expensive one expensive?
0:31:38 > 0:31:41Well, let's have a look.
0:31:41 > 0:31:43'Actually, the bag gives away a lot.
0:31:43 > 0:31:48'The cheaper bags have smaller perforations, which is just as well.'
0:31:48 > 0:31:50Now, that is the cheapest.
0:31:50 > 0:31:54OK. And will that look very different, then, to the most expensive?
0:31:54 > 0:31:55Well, let's have a look.
0:31:55 > 0:31:59I don't think I've ever ripped open tea bags before to see what's in 'em.
0:31:59 > 0:32:03- Well... Now, if you look at these two...- Oh, yeah.
0:32:03 > 0:32:06- This one here is very fine.- Yeah.
0:32:06 > 0:32:09- Now, these are called fannings. It almost feels like dust.- Yeah.
0:32:09 > 0:32:12This actually might be slightly older leaves,
0:32:12 > 0:32:14there might be a little bit of stem in there.
0:32:14 > 0:32:16And it's very, very finely ground.
0:32:16 > 0:32:19Now, that means it will brew really quickly.
0:32:19 > 0:32:22You can just dunk that in and out of the tea
0:32:22 > 0:32:25and that'll become a builders' tea in a few seconds.
0:32:25 > 0:32:30'And that's because tiny tea leaves infuse very quickly.'
0:32:30 > 0:32:34- The more expensive one - now, feel that.- Yeah, that's much more gravelly,
0:32:34 > 0:32:38- more like sand, much coarser. - Much more coarse altogether.
0:32:38 > 0:32:41And is that likely to be a better tea leaf, then?
0:32:41 > 0:32:48It will very probably be a younger leaf and it won't include the older leaves down below or the stems.
0:32:48 > 0:32:52The more coarsely ground the tea is...it takes longer to brew.
0:32:52 > 0:32:59'As the leaf pieces are bigger, the perforations will also be bigger to allow more water to flow through.'
0:32:59 > 0:33:02'And finally, our mid-range tea.'
0:33:02 > 0:33:06Oh, yeah, it's a similar colour to the first one and, yeah, medium fineness.
0:33:06 > 0:33:08- Absolutely between the two, isn't it?- Yeah.
0:33:08 > 0:33:11'Well, it just goes to show if you're a fan of a quick cuppa
0:33:11 > 0:33:14'buy cheaper tea bags - they'll brew in no time.'
0:33:14 > 0:33:16- CASH REGISTER CHINGS - There we are. Milk, sir?
0:33:16 > 0:33:18I'll have a splash of milk. Thank you.
0:33:18 > 0:33:22And something to go with it - maybe you've baked a cake lately?
0:33:22 > 0:33:26- Have I baked a cake? You'll get a biscuit. - ADAM LAUGHS
0:33:27 > 0:33:29I just love tea.
0:33:34 > 0:33:37BIRDSONG
0:33:37 > 0:33:41Having spent my whole life farming, I know what to expect from my crops.
0:33:41 > 0:33:46Experience has taught me how to nurture them and how to deal with any problems that might arise.
0:33:46 > 0:33:48But growing tropical crops
0:33:48 > 0:33:50is proving a bigger challenge than I imagined.
0:33:57 > 0:33:59My mushrooms are doing incredibly well,
0:33:59 > 0:34:02growing in the dark and feeding off the straw.
0:34:04 > 0:34:08They've now burst through their bags and look absolutely amazing.
0:34:12 > 0:34:17But the rice, which I thought would be similar to growing any other grain, doesn't.
0:34:17 > 0:34:21Now, I've never grown rice before, but I've grown a lot wheat in my time
0:34:21 > 0:34:23and I tell a sick plant when I see one.
0:34:23 > 0:34:26And this has got something seriously wrong with it.
0:34:26 > 0:34:30This rice has got some kind of fungus on it, it looks like a mildew,
0:34:30 > 0:34:33and it's making these plants very sick.
0:34:33 > 0:34:35In fact, the ones down here look like they're dead.
0:34:40 > 0:34:43'So what I need to do is discover what's causing this problem
0:34:43 > 0:34:45'and come up with a solution.'
0:34:45 > 0:34:47And I need it pretty quickly.
0:34:58 > 0:35:02It's been confirmed the rice definitely has a fungal infection
0:35:02 > 0:35:05and there's only one possible culprit.
0:35:05 > 0:35:09How was I supposed to know this might happen?
0:35:09 > 0:35:12'I've got Simon spraying the rice with a fungicide,
0:35:12 > 0:35:16'which will hopefully cure it, but the mushrooms have to go.
0:35:16 > 0:35:20'I must say, I'm rather pleased with the first crop - just look at them!
0:35:20 > 0:35:22'I don't want these to spoil,
0:35:22 > 0:35:25'so we're going to put up a new home right next door.'
0:35:25 > 0:35:27Hey! It's nearly done already.
0:35:29 > 0:35:33Oh, that's it. There's a danger it's going to blow away.
0:35:33 > 0:35:35It's hardly a pop-up greenhouse.
0:35:40 > 0:35:44The amount of trouble we go to for Nigel's fancy mushrooms,
0:35:44 > 0:35:47he'd better cook something nice.
0:35:57 > 0:35:59The foreign influences on our food
0:35:59 > 0:36:03are really obvious when it comes to our favourite takeaways.
0:36:03 > 0:36:07In fact, we're each spending £700 a year on them.
0:36:07 > 0:36:10I'm in Manchester to see how some of these meals are cooked.
0:36:12 > 0:36:14So, I'm looking for inspiration for a dish
0:36:14 > 0:36:17that I can rustle up really quickly
0:36:17 > 0:36:19without having to turn to the takeaway menu.
0:36:19 > 0:36:22Something to spice up my Friday night.
0:36:22 > 0:36:27'As we're spending £15 million a week on Indian meals alone,
0:36:27 > 0:36:31'my first stop is Curry Mile and the Mughli Restaurant.'
0:36:35 > 0:36:39- Hi.- Hi, Nigel. How are you? - Very well.- Good, good.
0:36:39 > 0:36:42- This looks good.- Chicken leg and thigh piece.- Yeah.
0:36:42 > 0:36:47I think the dark meat always works a lot better with Indian cuisine - it just soaks up the flavours in there.
0:36:47 > 0:36:51Our chef, this is one of his favourite dishes that he found when he went to India last year.
0:36:51 > 0:36:55- It's tandoori chicken, which I think is known and loved throughout the UK. - Yes.
0:36:55 > 0:36:59And then its pulled away and then added to the butter masala sauce.
0:36:59 > 0:37:03- So what spices are in there? - Basically, it's a mix of bay leaves,
0:37:03 > 0:37:06- black pepper and green cardamom. - Yeah.
0:37:06 > 0:37:10And that is the base of the butter chicken sauce.
0:37:10 > 0:37:14This is...sounding seriously delicious. I mean, seriously.
0:37:14 > 0:37:16How would you serve this?
0:37:16 > 0:37:19The mushroom and tamarind rice we make tends to go really well with it
0:37:19 > 0:37:21and customers seem to like the combination.
0:37:24 > 0:37:26Look...at...that!
0:37:29 > 0:37:30All right.
0:37:34 > 0:37:38This is just so, SO delicious! It's luscious!
0:37:38 > 0:37:40Thank you, sir.
0:37:40 > 0:37:42It's completely luscious!
0:37:44 > 0:37:48You know, I loved that and I love the simplicity of the spicing.
0:37:48 > 0:37:52I like the idea of using the dark meat, as well.
0:37:54 > 0:37:58Within a stone's throw of Curry Mile is Manchester's Chinatown.
0:37:58 > 0:38:02The first Chinese restaurant opened here in 1948
0:38:02 > 0:38:05and now there are over 35 in four small streets.
0:38:09 > 0:38:12'Bonnie is a third-generation restaurant owner.'
0:38:13 > 0:38:16So...a hive of activity.
0:38:16 > 0:38:19Yeah. So this is the sweet and sour chicken.
0:38:19 > 0:38:23Everyone knows sweet and sour chicken is something you'll go to the takeaway to get.
0:38:23 > 0:38:27I don't quite get it - it's the most popular dish here?
0:38:27 > 0:38:30In the UK, yeah, it's probably one of the most popular dishes.
0:38:30 > 0:38:34Well, it might be the UK's favourite Chinese dish,
0:38:34 > 0:38:38but it's not mine. I much prefer dim sum - steamed dumplings.
0:38:40 > 0:38:44So these are the chicken, mushroom and bamboo shoot ones that I love.
0:38:44 > 0:38:46- These are my favourite. - Which mushroom is it?
0:38:46 > 0:38:49- It's a Chinese mushroom.- Shiitake? - Shiitake, yeah.
0:38:49 > 0:38:51I love mushrooms.
0:38:51 > 0:38:56So what do you think it is that WE like so much about this food?
0:38:56 > 0:38:58It's so much about sharing -
0:38:58 > 0:39:00everything comes to the centre of the table.
0:39:00 > 0:39:04There's no, "This is mine and that's yours." It's all about the sharing.
0:39:08 > 0:39:11Oh! Wow!
0:39:11 > 0:39:13It's a little snow-white bun.
0:39:16 > 0:39:20It's this little parcel with treasure inside it.
0:39:20 > 0:39:23It's like Christmas, but better.
0:39:24 > 0:39:28Its gorgeous! Absolutely gorgeous!
0:39:30 > 0:39:35My final inspiration is a short stroll away to Europe.
0:39:35 > 0:39:40Loula has been running her successful Greek Cypriot taverna for over 30 years.
0:39:41 > 0:39:44- Hi, Nigel. Come, come. - What are you doing?
0:39:44 > 0:39:47I'm making kotopita sto tigani,
0:39:47 > 0:39:53which translates - chicken pie in a frying pan! Not in the oven.
0:39:53 > 0:39:55- OK.- And here is my mixture. - Now, what's in here?
0:39:55 > 0:39:59- Chicken?- Would you like to taste a little bit? It's chicken with lots of...
0:39:59 > 0:40:01Lots of little tasty bits?
0:40:01 > 0:40:04Yeah. Just taste a little bit. See what you think.
0:40:04 > 0:40:07- Leeks, chicken, dill?- Yeah, dill.
0:40:07 > 0:40:09- Delicious!- Oh, thank you.
0:40:09 > 0:40:14- So I've got a layer of the myufka, which is Turkish pastry.- OK.
0:40:14 > 0:40:16The reason I don't use filo pastry
0:40:16 > 0:40:20is because it's very fine and it will break.
0:40:20 > 0:40:24- And then you put a layer of this chicken. And I'm using breast.- Yeah.
0:40:24 > 0:40:27We only use chicken breast because our customers love chicken breast.
0:40:27 > 0:40:33- Yeah.- All right, so you do a bit of patchwork with your yukfa pastry,
0:40:33 > 0:40:36tuck it beautiful. Now we're going to cook it.
0:40:38 > 0:40:41- I can see the pastry's going crisp there.- Yeah, that's right.
0:40:41 > 0:40:44- But, you know, underneath... Can you see?- I can.
0:40:44 > 0:40:46It's getting brown.
0:40:46 > 0:40:49It's so lovely to see something with chicken that I've never seen before
0:40:49 > 0:40:52and that's really, really easy.
0:40:52 > 0:40:56- My grandmother used to make us a similar one.- Yeah.
0:40:56 > 0:40:58If she had some left-over chicken,
0:40:58 > 0:41:02- she used to just shred it and... - So it's a handed-down recipe?- Yes.
0:41:02 > 0:41:05- Shall we...take it out?- Yes, please.
0:41:05 > 0:41:07- Oh, look at that.- Here we are.
0:41:09 > 0:41:12- Oh, isn't that beautiful? - Look.- Just look at that!
0:41:12 > 0:41:15- And just... You slice it... - That is so beautiful.
0:41:15 > 0:41:17It's just wonderful.
0:41:17 > 0:41:20- I can't wait to tuck in. I really can't. - SHE LAUGHS
0:41:22 > 0:41:26And I often surprise all my family with...with pies.
0:41:29 > 0:41:31- It's so lovely! - SHE LAUGHS
0:41:31 > 0:41:33Have another bit.
0:41:33 > 0:41:35That is absolutely gorgeous!
0:41:36 > 0:41:38You know, I'm loving this pastry
0:41:38 > 0:41:44and I think... It's making me think about...something at home,
0:41:44 > 0:41:48something different. Something back at the farm.
0:41:50 > 0:41:52DOG BARKS
0:41:53 > 0:41:56The summer is usually a wonderful time for farmers -
0:41:56 > 0:42:01the results of all our hard work and effort over the previous months are clearly visible.
0:42:01 > 0:42:04The fields are full of thriving crops.
0:42:07 > 0:42:10But it's a different story in the bio-dome.
0:42:10 > 0:42:12It's my worst nightmare.
0:42:15 > 0:42:20I'm surround by dead and dying plants, which is fairly depressing.
0:42:23 > 0:42:25I've spoken to the rice experts
0:42:25 > 0:42:28and they say there could be a combination of reasons.
0:42:28 > 0:42:32Firstly, the mushrooms and the intensity of the sunlight
0:42:32 > 0:42:37just doesn't seem to be enough to get these plants to go right through the growth stages
0:42:37 > 0:42:40to produce seed - the rice at the end of the day, which is what we need.
0:42:40 > 0:42:43If I was growing these on a commercial scale,
0:42:43 > 0:42:46it would be financially devastating.
0:42:46 > 0:42:48And...I'm absolutely gutted.
0:42:51 > 0:42:54I can't pretend I'm not disappointed either,
0:42:54 > 0:42:58but growing rice in the Cotswolds was always a big ask.
0:42:58 > 0:43:01I suppose that's why some foods will always have to be imported.
0:43:03 > 0:43:06'I've been thinking about my visit to Manchester
0:43:06 > 0:43:08'and how the most ordinary ingredients
0:43:08 > 0:43:11'are flavoured and cooked to each culture's taste.
0:43:11 > 0:43:13'So I'm going to take...'
0:43:13 > 0:43:15Spices from the Indian restaurant,
0:43:15 > 0:43:18that lovely thin pastry from the Greek one,
0:43:18 > 0:43:22and the idea of a little treasure wrapped inside a little parcel from the Chinese place.
0:43:22 > 0:43:25'..to create something exciting.'
0:43:26 > 0:43:29I've got some chicken thighs here - that lovely dark meat.
0:43:29 > 0:43:32Just brown it in a little olive oil.
0:43:32 > 0:43:36I'm going to spice it up, so... a little cayenne pepper.
0:43:36 > 0:43:39Turn the heat down a little bit - spices burn easily.
0:43:39 > 0:43:40And some turmeric.
0:43:40 > 0:43:43That'll give it an amazing colour!
0:43:43 > 0:43:46And then garam masala.
0:43:46 > 0:43:47And then a good stir.
0:43:49 > 0:43:52So spices fried off with the chicken.
0:43:52 > 0:43:54Just a lovely warm smell in this kitchen.
0:43:54 > 0:43:58Into that goes 200g of shop-bought basmati rice.
0:43:58 > 0:44:01Sorry, Adam, but needs must.
0:44:01 > 0:44:05And then straightaway... 400ml of stock.
0:44:05 > 0:44:08And it can be anything - it can be chicken stock, it can be vegetable.
0:44:13 > 0:44:15Some salt and pepper.
0:44:15 > 0:44:18Just mix it up, stir it a little bit.
0:44:18 > 0:44:21I'm going to bring it up to the boil.
0:44:21 > 0:44:24Turn the heat down a little bit to a simmer and put the lid on.
0:44:28 > 0:44:30So after about nine or ten minutes...
0:44:32 > 0:44:37..what we've got is a really moist and juicy rice.
0:44:38 > 0:44:40And now for the filo pastry.
0:44:40 > 0:44:42I buy mine ready made.
0:44:42 > 0:44:46Layer with a peppered butter to keep the sheets separate.
0:44:48 > 0:44:50So then...spoon on the filling.
0:44:50 > 0:44:54And this really is the Cantonese bit -
0:44:54 > 0:44:57it's the idea that I'm making a little parcel
0:44:57 > 0:44:59and inside it there's treasure,
0:44:59 > 0:45:02there's something that is very spicy and very tasty.
0:45:02 > 0:45:04Now, this is going to feed four people
0:45:04 > 0:45:06and I've actually only used four chicken thighs,
0:45:06 > 0:45:08because I've got the rice and everything going on.
0:45:08 > 0:45:14Which makes this dish really good value at about £1.60 per person.
0:45:14 > 0:45:18There's nothing hot about this dish. It's warmly aromatic.
0:45:18 > 0:45:21Just neaten it up a bit into... a block.
0:45:23 > 0:45:26Seal and roll the edges to create the parcel
0:45:26 > 0:45:30and decorate with a final sheet by ripping and dipping in butter,
0:45:30 > 0:45:33then place loosely on top.
0:45:35 > 0:45:39So into the oven at 200 degrees for about 30 minutes.
0:45:47 > 0:45:50It's all crisp, it's all buttery.
0:45:50 > 0:45:53So...I'm going in.
0:45:53 > 0:45:57This pastry's so crisp it shatters like a fortune cookie.
0:46:05 > 0:46:07And there's our pie.
0:46:07 > 0:46:10A little bit of India and a little bit of the Greek Islands.
0:46:16 > 0:46:18'I'm still upset that I failed the rice challenge,
0:46:18 > 0:46:21'and although Nigel is being pretty decent about it,
0:46:21 > 0:46:23'as a farmer, it's hurt my pride.
0:46:23 > 0:46:27'And now the mushrooms look awful - like they're about to die -
0:46:27 > 0:46:29'and I just can't let that happen.'
0:46:30 > 0:46:33We moved the mushroom bags out of the poly-tunnel
0:46:33 > 0:46:36because we were worried they were affecting the rice,
0:46:36 > 0:46:40and now we've brought them in here they're not doing too well.
0:46:40 > 0:46:41And seeing as the rice is dead,
0:46:41 > 0:46:44I think I'm going to move them back again.
0:46:47 > 0:46:49Hopefully, a burst of tropical heat
0:46:49 > 0:46:52will restore them to their former glory - fingers crossed.
0:46:57 > 0:46:59With less than 24 hours
0:46:59 > 0:47:02before our guests arrive for their fusion feast,
0:47:02 > 0:47:05it's time to collect our fresh ingredients.
0:47:08 > 0:47:09Wow, these have come on very well.
0:47:09 > 0:47:13I've deliberately left my chillies on the plant for as long as I can,
0:47:13 > 0:47:15for that depth of flavour,
0:47:15 > 0:47:17which is exactly what I want for my recipe.
0:47:18 > 0:47:23There's nothing quite like a home-grown chilli for perking things up.
0:47:24 > 0:47:27THUNDERCLAP
0:47:27 > 0:47:29'Oh, dear.
0:47:29 > 0:47:30'I'm going to dress the barn for the feast -
0:47:30 > 0:47:33'not exactly my field of expertise,
0:47:33 > 0:47:35'but then nor was growing rice or mushrooms.'
0:47:36 > 0:47:39Got palm trees and everything.
0:47:39 > 0:47:43As the food is going to be fusion, I want to give this an exotic feel
0:47:43 > 0:47:46to reflect the spicy foods we'll be serving.
0:47:54 > 0:47:55Do you want to join the party?
0:47:55 > 0:47:58Well, you can't - you've got to lay some eggs.
0:48:03 > 0:48:08Well, that's me done. Tomorrow, it's all up to Nigel's kitchen.
0:48:15 > 0:48:19So today it's going to be really busy on the farm -
0:48:19 > 0:48:21I'm being joined by two guest chefs,
0:48:21 > 0:48:25and between us we're going to be cooking up a worldwide feast.
0:48:25 > 0:48:27- Morning.- Good morning.
0:48:27 > 0:48:30We're going to try and please all our guests
0:48:30 > 0:48:34and we've got a selection of international dishes.
0:48:34 > 0:48:37I'm cooking a roast chicken but with Thai spices.
0:48:38 > 0:48:42Omar will be bringing the taste of the Mediterranean to the Cotswolds
0:48:42 > 0:48:45with an unusual twist to the Spanish omelette,
0:48:45 > 0:48:49called Broken Eggs, using potatoes and eggs from our farm.
0:48:49 > 0:48:52And Jeremy will be cooking a couple of Asian favourites,
0:48:52 > 0:48:55including spring rolls, so he'll be needing Adam's oyster mushrooms,
0:48:55 > 0:49:00some home-grown spring onions - but sadly not my curly carrots.
0:49:00 > 0:49:06So I'm making what is in effect a Thai spice paste.
0:49:06 > 0:49:10It's the idea of taking our beloved Sunday roast chicken
0:49:10 > 0:49:14and spicing it up a bit, changing it, and giving it a new life.
0:49:18 > 0:49:21I'm going to make the paste with aromatic lemongrass,
0:49:21 > 0:49:25fresh ginger, garlic, spring onions and my chillies.
0:49:27 > 0:49:30I think the red and the yellow have a slighter softer heat
0:49:30 > 0:49:32than the green.
0:49:32 > 0:49:34Throw everything in together and blitz.
0:49:36 > 0:49:40All the flavours in there are very hot, bright and fresh,
0:49:40 > 0:49:44and I want something a little bit earthy, so I want turmeric in there.
0:49:47 > 0:49:49Some amazing smells going on there.
0:49:52 > 0:49:56And finally, just add a little light oil to loosen the paste.
0:49:57 > 0:50:03All I'm going to do is brush very generously onto the chickens.
0:50:06 > 0:50:11And this is a very fresh-smelling spice paste.
0:50:11 > 0:50:13Its lovely earthy turmeric back notes,
0:50:13 > 0:50:16and of course the heat of the chillies.
0:50:16 > 0:50:21What I'm hoping for is a really beautiful golden colour.
0:50:21 > 0:50:24Now, I've only got room for one chicken in my oven here
0:50:24 > 0:50:27so the others can go off to the big farm kitchen.
0:50:27 > 0:50:31They need to roast for around 80 minutes, and I'll remove
0:50:31 > 0:50:33the foil halfway through, to crisp up the skin.
0:50:37 > 0:50:39'With no rice to offer up to the kitchen,
0:50:39 > 0:50:42'I really don't want to go empty handed to Nigel,
0:50:42 > 0:50:45'so I've got all my hopes riding on the mushrooms.'
0:50:45 > 0:50:46Wow! What a difference.
0:50:48 > 0:50:50Look at them!
0:50:50 > 0:50:53Fantastic.
0:50:53 > 0:50:56They've had a second bloom since coming back in.
0:50:56 > 0:50:58There's some nice pink ones.
0:50:58 > 0:51:00'And whilst it's not quite as good as the first crop,
0:51:00 > 0:51:04'at least I've got something for the kitchen.'
0:51:04 > 0:51:08Well, I need a good bowlful for Nigel and I've never grown
0:51:08 > 0:51:11mushrooms before, so I think it's quite a good attempt.
0:51:13 > 0:51:15See if I can pick these lovely big ones.
0:51:24 > 0:51:27I'm pleased with that - my first effort at growing mushrooms.
0:51:27 > 0:51:31They had a bit of a false start, but we've got some for the feast.
0:51:33 > 0:51:37Jeremy's still finely chopping vegetables for the spring rolls -
0:51:37 > 0:51:40we are expecting to feed 30 people.
0:51:40 > 0:51:42Spring onion, carrot, pepper.
0:51:42 > 0:51:44Absolutely, yeah, that's kind of the base
0:51:44 > 0:51:48but we really want the mushrooms to be kind of showcased here.
0:51:48 > 0:51:49- Hey.- Our mushrooms!
0:51:49 > 0:51:53Now, I know there's not very many, but there are beautiful colours
0:51:53 > 0:51:55you can do something with underneath.
0:51:55 > 0:51:58- Not quite enough for 30 people, but...- No, sorry.
0:52:03 > 0:52:06I'll leave Nigel to get on with the food as our guests arrive.
0:52:06 > 0:52:09They're a mixed bunch - some love spicy takeaways
0:52:09 > 0:52:13but have no idea how to make them, others are less adventurous.
0:52:13 > 0:52:16Do you like foreign, oriental and spicy food?
0:52:16 > 0:52:17I just can't take it at all.
0:52:17 > 0:52:19So how would you cook a curry?
0:52:19 > 0:52:23If the wife isn't in, then a jar, every time.
0:52:23 > 0:52:25I wouldn't understand spices at all.
0:52:25 > 0:52:28I can cook just a chicken breast and put some sauce on it.
0:52:28 > 0:52:31But...I don't think you can class that as cooking.
0:52:32 > 0:52:34No, you can't.
0:52:34 > 0:52:36OK, so, we take a bit of our mix.
0:52:36 > 0:52:40Jeremy's bound together the vegetables with oyster,
0:52:40 > 0:52:45sweet chilli and soy sauce, and some sesame oil, ready to be rolled.
0:52:45 > 0:52:48Roll and tighten, roll and tighten, roll and tighten.
0:52:48 > 0:52:51It's harder than it looks.
0:52:51 > 0:52:54Just stop before the end there - here's your Pritt Stick.
0:52:54 > 0:52:56So that's my glue.
0:52:56 > 0:52:58Yep. Straight over the top...
0:53:00 > 0:53:02..and then finish it off.
0:53:05 > 0:53:09- Like that? - Perfect. Let's have a look.
0:53:12 > 0:53:16Not bad - it's rolled well. Just a lot of mix in there.
0:53:16 > 0:53:18So only another 58 to make.
0:53:20 > 0:53:23Omar's main dish for our feast is a gorgeous combination
0:53:23 > 0:53:28of Spanish classics - chorizo and padron peppers mixed with garlic,
0:53:28 > 0:53:32some of our home grown potatoes and onions and a lot of oil.
0:53:32 > 0:53:37I have never seen anyone with three bottles of olive oil in my life!
0:53:37 > 0:53:41I'm going to go straight with the Spanish onions into the oil.
0:53:41 > 0:53:45You're not even fazed by cooking for 30, are you?
0:53:45 > 0:53:48No, not really because I am used to it. The real lessons
0:53:48 > 0:53:52of Spanish cooking are life and food is always best shared.
0:53:52 > 0:53:53I'm with you on that.
0:53:53 > 0:53:58Potatoes go into the pan with the onions for around 25 minutes,
0:53:58 > 0:54:02and, while Omar looks after those, my chicken should be almost ready.
0:54:04 > 0:54:06How we doing there, Nigel?
0:54:06 > 0:54:10So does that mean I still have space for my spring rolls to keep warm?
0:54:10 > 0:54:11- Yeah.- Perfect.
0:54:15 > 0:54:17Doesn't it look great?
0:54:17 > 0:54:19So I'm just going to give it a little bit of a rest,
0:54:19 > 0:54:21just so it can gather its thoughts.
0:54:21 > 0:54:24Now, what's going to compliment my spicy chicken is
0:54:24 > 0:54:27the chorizo in Omar's recipe.
0:54:27 > 0:54:31He's frying it with garlic in traditional clay dishes.
0:54:32 > 0:54:39We are going to just put a few spoonfuls of potato in each mix.
0:54:39 > 0:54:43And then into that go those padron peppers for a couple of minutes.
0:54:45 > 0:54:47And we are going to be OK, time wise?
0:54:47 > 0:54:49Oh, yeah, the eggs will cook very quickly.
0:54:49 > 0:54:51How's the spring rolls?
0:54:51 > 0:54:54- The spring rolls are keeping warm. - Nearly there.- Yeah, very close.
0:54:54 > 0:54:55The pressure is on, guys.
0:54:58 > 0:54:59Looks good, hey?
0:54:59 > 0:55:01Looks very good.
0:55:01 > 0:55:04Nigel, I've got a lot of hungry people out there.
0:55:04 > 0:55:09If you can give me a quick hand by jarring these peppers...
0:55:09 > 0:55:13While Adam makes himself useful dishing up Omar's
0:55:13 > 0:55:14side dish of roasted peppers,
0:55:14 > 0:55:18I'm about to find out why this dish is called Broken Eggs.
0:55:21 > 0:55:23And this is what makes them special.
0:55:23 > 0:55:27You see? That is not scrambled, not fried.
0:55:27 > 0:55:28And the yolks break.
0:55:28 > 0:55:31Yes, and the yolks break, give it a try.
0:55:35 > 0:55:37Why didn't mine break?
0:55:37 > 0:55:41Some will, some won't. This terracotta will remain very
0:55:41 > 0:55:45hot for a good four minutes, and that will cook thoroughly the eggs.
0:55:45 > 0:55:47OK, and then we'll be at the table.
0:55:49 > 0:55:52Start to plate up, because mine is ready to go.
0:55:52 > 0:55:53Yep, I'm there.
0:55:53 > 0:55:57- This is ready, too.- Fantastic.
0:55:57 > 0:55:59Let's go for it.
0:56:00 > 0:56:03Every culture has its own take on a chicken and rice dish.
0:56:03 > 0:56:06Jeremy's cooked a side dish of coconut rice -
0:56:06 > 0:56:08sadly, it's not with our basmati.
0:56:13 > 0:56:15And now for the best bit.
0:56:15 > 0:56:19So, if you'd like to start serving it up between you.
0:56:19 > 0:56:22'This is the wonderful thing about food.
0:56:22 > 0:56:25'It brings together not just flavours, but cultures -
0:56:25 > 0:56:28'for all of us to celebrate and enjoy.'
0:56:29 > 0:56:33It's broken eggs with padron peppers, spicy chorizo,
0:56:33 > 0:56:36potatoes, onion.
0:56:36 > 0:56:38Sweet, sour, salty, all in one.
0:56:41 > 0:56:45It really is a mixture of flavours from all over the place.
0:56:45 > 0:56:47What do you think about the combination of flavours?
0:56:47 > 0:56:49It's so nice.
0:56:49 > 0:56:53Interesting having so many different things all combined together.
0:56:53 > 0:56:54And beautifully cooked.
0:56:55 > 0:56:57It's exciting food.
0:56:57 > 0:56:59It's all coming together well.
0:57:10 > 0:57:12Whoa, more food! Smelling good.
0:57:12 > 0:57:14What a surprise.
0:57:14 > 0:57:16HE CHUCKLES
0:57:16 > 0:57:17What have you got here, Nigel?
0:57:17 > 0:57:19You never stop, do you?
0:57:19 > 0:57:24This is our mushrooms, and, look, these Chinese greens.
0:57:24 > 0:57:25Oh, lovely.
0:57:25 > 0:57:29- Yeah, do you want to join me? - I would love to. I'm quite hungry.
0:57:31 > 0:57:34I'm not going to pretend I wasn't disappointed about the rice,
0:57:34 > 0:57:37because everything else has done so well.
0:57:37 > 0:57:40If you think about the things we've grown that haven't been
0:57:40 > 0:57:44grown before here, I really wanted the rice to work.
0:57:44 > 0:57:47Yeah, well, likewise, it was very disappointing,
0:57:47 > 0:57:50but, you know, you gotta try these things.
0:57:50 > 0:57:52I know.
0:57:52 > 0:57:56I know, sometimes things work, sometimes they don't,
0:57:56 > 0:57:58sometimes you just have to take a punt.
0:57:58 > 0:58:01These combinations of flavours that you've been throwing
0:58:01 > 0:58:04together in one meal, I'm really enjoying these.
0:58:04 > 0:58:07Particularly seeing as we've grown them ourselves.
0:58:07 > 0:58:10- He's a great man to know, you know? - So is he.
0:58:11 > 0:58:14'Next week, we'll be looking at our heritage foods
0:58:14 > 0:58:16'and how the way we consume them has changed.'
0:58:16 > 0:58:18How about we use some pollock?
0:58:18 > 0:58:22'As pork is our most traditional meat, we rear our own piglets
0:58:22 > 0:58:27'to see how modern farming has made a lean, mean pork-making machine.'
0:58:27 > 0:58:30You've got a complete sausage virgin here.
0:58:30 > 0:58:32'And as our time on the farm comes to an end,
0:58:32 > 0:58:36'we take our produce to market to raise money for charity.'
0:58:36 > 0:58:39I might have some of your rolled oats.
0:58:39 > 0:58:42All Nigel's recipes are available on our website, so get cooking.
0:58:50 > 0:58:53Subtitles by Red Bee Media Ltd