0:00:02 > 0:00:05Over half of the land in the UK is dedicated to producing food,
0:00:05 > 0:00:09but what do we really know about what ends up on our plate?
0:00:09 > 0:00:13I'm Nigel Slater - a cook - and I know my way around a kitchen.
0:00:13 > 0:00:17And I'm Adam Henson - a farmer - so crops and animals are my expertise.
0:00:17 > 0:00:20We're joining forces to get us all back in touch
0:00:20 > 0:00:23with where our food really comes from.
0:00:23 > 0:00:27Over the past three weeks, we've seen how our busy 24/7 lifestyles
0:00:27 > 0:00:32mean we know less about the food we eat than any previous generation,
0:00:32 > 0:00:35and are increasingly reliant on convenience foods.
0:00:35 > 0:00:37It is a bit pale.
0:00:37 > 0:00:39It is a bit. And a bit...floppy.
0:00:41 > 0:00:44We've looked at the bounty each British season brings
0:00:44 > 0:00:47to show that food has a natural cycle despite the British weather.
0:00:47 > 0:00:50THUNDERCLAP
0:00:50 > 0:00:53And we've explored the impact of international foods
0:00:53 > 0:00:54on our weekly shop
0:00:54 > 0:00:59and the spice and variety they've brought to our tables.
0:00:59 > 0:01:02We've been looking at the top 50 fresh foods we all buy
0:01:02 > 0:01:06week in week out, tracing them from farm to fork.
0:01:06 > 0:01:09And in an attempt to get closer to the food we like to eat
0:01:09 > 0:01:13we've sown, grown and cooked our own produce.
0:01:19 > 0:01:22Tonight, we're going to look at how our shopping
0:01:22 > 0:01:24reflects our British heritage.
0:01:24 > 0:01:27Traditional foods that our grandparents enjoyed -
0:01:27 > 0:01:31that are still in our weekly baskets.
0:01:31 > 0:01:35But who eats them, and how we eat them, has changed.
0:01:35 > 0:01:38We spend over three billion pounds every year
0:01:38 > 0:01:40on fresh fish and shellfish,
0:01:40 > 0:01:44but very few of us are still buying them from our local fishmonger.
0:01:44 > 0:01:49Traditional crops like oats and root vegetables are now back in vogue,
0:01:49 > 0:01:52along with that medieval favourite - cider.
0:01:52 > 0:01:56Last year, we drank one and a half billion pints of it.
0:01:56 > 0:01:57That is a delight!
0:01:57 > 0:02:00- PIG GRUNTS - We also look at pork.
0:02:00 > 0:02:03It appears on our list of top 50 fresh foods
0:02:03 > 0:02:05in at least five different guises
0:02:05 > 0:02:07and we'll be looking at them all tonight.
0:02:07 > 0:02:10We're rearing three little pigs to see why traditional breeds
0:02:10 > 0:02:12have largely been pushed aside
0:02:12 > 0:02:16by this modern, white, lean, mean pork-making machine.
0:02:17 > 0:02:21Which we will use to make our very own British bangers.
0:02:21 > 0:02:23WOMAN: Nigel's are a bit bigger.
0:02:23 > 0:02:25Well...!
0:02:25 > 0:02:26And we'll show how British pork
0:02:26 > 0:02:30is now used to cater for our ever-evolving tastes.
0:02:30 > 0:02:32What about a bit of chorizo?
0:02:32 > 0:02:34- A bit of "choritho"! - Oh, "choritho"!
0:02:34 > 0:02:35THEY LAUGH
0:02:35 > 0:02:38And as our time on the farm comes to an end,
0:02:38 > 0:02:41we take our little piggies to market with all our other produce,
0:02:41 > 0:02:44to sell in aid of Children In Need.
0:02:44 > 0:02:45Hello!
0:02:45 > 0:02:49- How are you? Nice to see you. - Really lovely to see you.
0:02:49 > 0:02:53But first, one of our oldest heritage crops -
0:02:53 > 0:02:55oats.
0:02:55 > 0:02:57We've been cultivating them for over 3,000 years.
0:02:57 > 0:02:59Following a post-war dip,
0:02:59 > 0:03:04porridge oats are back one of our traditional store-cupboard favourites.
0:03:04 > 0:03:08Last year, we ate almost 1.6 billion bowls of porridge,
0:03:08 > 0:03:12that's enough to fill 160 Olympic-size swimming pools!
0:03:12 > 0:03:16Sales of porridge oats have gone up 47% over the last four years,
0:03:16 > 0:03:19as we've become more health conscious.
0:03:19 > 0:03:23They're high in fibre and low in fat, and relatively cheap.
0:03:23 > 0:03:25I'm going to plant some oats,
0:03:25 > 0:03:26so that I can challenge Nigel
0:03:26 > 0:03:30to come up with some tasty exciting recipes,
0:03:30 > 0:03:32because apart from porridge and biscuits,
0:03:32 > 0:03:34when it comes to oats, like many other people,
0:03:34 > 0:03:37I've got no idea what else to do with them.
0:03:37 > 0:03:38If it all goes to plan,
0:03:38 > 0:03:41by the end of the summer Nigel will get his oats,
0:03:41 > 0:03:44and hopefully cook up something unexpected.
0:03:44 > 0:03:46While the oats are laying down their roots,
0:03:46 > 0:03:48our three little pigs are getting settled -
0:03:48 > 0:03:51into their new home, and with each other.
0:03:52 > 0:03:55They're here, Nigel! Come and have a look at our pigs!
0:03:57 > 0:03:59Let's get the Glamrock in.
0:03:59 > 0:04:01'We're rearing three different breeds.'
0:04:01 > 0:04:06The ginger one is a Tamworth, which is the oldest breed in the UK.
0:04:06 > 0:04:10The black and white is a Glamrock - Sarah and Simon's cross-breed,
0:04:10 > 0:04:12a mixture of old and new.
0:04:13 > 0:04:16And our white pig is a truly modern, commercial pig -
0:04:16 > 0:04:19the sort most of our supermarket pork comes from.
0:04:19 > 0:04:22So those are our three little pigs!
0:04:22 > 0:04:24We'll feed them exactly the same food,
0:04:24 > 0:04:27and see if there's any difference in the speed they grow
0:04:27 > 0:04:29and the meat they produce.
0:04:29 > 0:04:31Can't wait!
0:04:31 > 0:04:32# This little piggy Went to market...#
0:04:32 > 0:04:34PIGS GRUNT EXCITEDLY
0:04:34 > 0:04:36# This little piggy stayed home... #
0:04:36 > 0:04:38They seem to be getting on all right.
0:04:38 > 0:04:40# This little piggy was A booglie-wooglie piggy
0:04:40 > 0:04:42# And he did the Lindy All the way home... #
0:04:43 > 0:04:45GRUNTING AND SNUFFLING
0:04:45 > 0:04:47# Piggly wiggly piggy... #
0:04:47 > 0:04:49Our pigs have only been here three weeks,
0:04:49 > 0:04:52and there's already quite a difference.
0:04:52 > 0:04:54- They've grown well. - They've grown well!
0:04:54 > 0:04:57- Who's putting on the most weight? - Shall we give them some food?
0:04:57 > 0:04:59If we can get in past them. Come on, piggy.
0:05:02 > 0:05:05Now then, don't eat my shoes, eat a bit of this.
0:05:06 > 0:05:08PIG GRUNTS
0:05:08 > 0:05:14You can see the commercial pig here - it is lean and muscular.
0:05:14 > 0:05:18So it's not putting on any fat, it's just putting on good meat, really.
0:05:18 > 0:05:20Having a good old scratch!
0:05:20 > 0:05:21Can I do that for you?
0:05:21 > 0:05:23NIGEL LAUGHS
0:05:23 > 0:05:26People don't want to pay for fat, Nigel.
0:05:26 > 0:05:28I do. I'm happy to pay for fat.
0:05:28 > 0:05:30I think it's a very, very important part of the meat.
0:05:30 > 0:05:33But I know it's what a lot of people don't want.
0:05:33 > 0:05:35But look at, look at her - she's more curvaceous!
0:05:35 > 0:05:37- ADAM LAUGHS - You like that one?
0:05:37 > 0:05:39I like that one. I like that one much, much more.
0:05:39 > 0:05:41You're not anti the ginger, are you?
0:05:41 > 0:05:44THEY BOTH LAUGH
0:05:44 > 0:05:46Certainly not!
0:05:48 > 0:05:54We eat 24 million pigs a year, and we all have our favourite cuts.
0:05:54 > 0:05:56Obviously, we buy bacon, that's recognised.
0:05:56 > 0:05:59Pork chops, and medallions of pork.
0:05:59 > 0:06:01Roast pork, stuffed pork fillet.
0:06:01 > 0:06:04And then we'd use chops, or belly pork.
0:06:04 > 0:06:08Bacon as well and sausages. We eat a lot pork, come to think of it!
0:06:08 > 0:06:11Typically, a commercial pig produces over 30 different joints.
0:06:14 > 0:06:16PIG GRUNTING
0:06:16 > 0:06:19From the leg meat, the back legs here,
0:06:19 > 0:06:21you've got lovely roasting joints
0:06:21 > 0:06:23and then also, of course, from the shoulder.
0:06:23 > 0:06:27And then, the hind legs can be made into ham and gammon, as well.
0:06:27 > 0:06:30There's the belly, which is my favourite bit.
0:06:30 > 0:06:34That can either be roasted or it can be bacon, and that's streaky.
0:06:34 > 0:06:38You've got a nice bit of loin here, which makes back bacon.
0:06:38 > 0:06:41You're going to get about 450 rashers.
0:06:41 > 0:06:44And then, of course, you've got the spare ribs.
0:06:44 > 0:06:47- Ah! The ribs!- Stacks of sausages. How many sausages?
0:06:47 > 0:06:51About 150 sausages from one pig.
0:06:51 > 0:06:55There's, what - about 60 something kilos of meat, off this pig?
0:06:55 > 0:06:57Yeah, 65 kilos, yeah.
0:06:57 > 0:06:59So basically, almost my body weight!
0:06:59 > 0:07:02- You're quite slim, aren't you! - I am!
0:07:02 > 0:07:05So who's eating what, and where?
0:07:05 > 0:07:06PIGS GRUNTING
0:07:08 > 0:07:11Pork chops are a favoured cut in the Midlands.
0:07:11 > 0:07:14For the north-east, it's roast leg and shoulder.
0:07:15 > 0:07:18Bacon and gammon are popular in Scotland,
0:07:18 > 0:07:20while the south and east of England
0:07:20 > 0:07:23prefer their pork in sausages.
0:07:23 > 0:07:27And overall, Northern Ireland buy the most pork per household -
0:07:27 > 0:07:29getting through the equivalent
0:07:29 > 0:07:32of 100,000 pigs a year!
0:07:32 > 0:07:35GRUNTING
0:07:35 > 0:07:37The wonderful thing about pork is you can eat it
0:07:37 > 0:07:40for breakfast, lunch and dinner.
0:07:41 > 0:07:44This is my take on a breakfast classic.
0:07:44 > 0:07:47A Danish pastry, with a British filling.
0:07:47 > 0:07:50Or, a modern take on the good old sausage roll.
0:07:51 > 0:07:55It's quite difficult to find really tasty sausage meat,
0:07:55 > 0:07:58but, it's very easy to find a good sausage.
0:07:58 > 0:08:01So, find one that you like and just take the skins off,
0:08:01 > 0:08:04and what you're left with is great sausage meat.
0:08:04 > 0:08:07You know, I'll bake my own bread, make my own cakes,
0:08:07 > 0:08:10but this is just great... Ready-made puff pastry.
0:08:10 > 0:08:12They even roll it for you!
0:08:12 > 0:08:14And the time you save doing this, gives you a few minutes to
0:08:14 > 0:08:17make a sauce to go with them.
0:08:17 > 0:08:20Just spread your sausage meat over the pastry.
0:08:20 > 0:08:22And this recipe couldn't be easier!
0:08:22 > 0:08:26It needs very little seasoning, but I love pork and fennel.
0:08:27 > 0:08:31Just sprinkle about a teaspoon, a couple if you really like them,
0:08:31 > 0:08:32over the sausage meat.
0:08:32 > 0:08:36You could use your favourite herbs or a chopped onion.
0:08:36 > 0:08:39And then all you do is roll it.
0:08:43 > 0:08:46I'm using an egg wash to help hold it together.
0:08:47 > 0:08:50Cut it into slices, place them on a baking tray,
0:08:50 > 0:08:52but not too close together.
0:08:53 > 0:08:55It's quick and simple.
0:08:57 > 0:09:01So it's 200 degrees for about ten, 12 minutes.
0:09:01 > 0:09:04While they cook, you've got plenty of time to knock up the sauce.
0:09:08 > 0:09:10So, apple sauce.
0:09:10 > 0:09:13Whenever I think of pork, I think of apples.
0:09:13 > 0:09:14So in they go...
0:09:14 > 0:09:17Some apple juice - just about half a glass.
0:09:19 > 0:09:21And then my favourite spice...
0:09:22 > 0:09:26..little green cardamom pods - five, six, seven...
0:09:26 > 0:09:28Get a nice heavy weight...
0:09:29 > 0:09:31..split them open...
0:09:33 > 0:09:36..pop the little black seeds in with the apples,
0:09:36 > 0:09:39then give these a little crush.
0:09:45 > 0:09:47Just look at these.
0:09:48 > 0:09:51A delicious, simple and cheap treat -
0:09:51 > 0:09:54working out at around 40 pence each.
0:09:58 > 0:10:01Fantastic. So what have you got here?
0:10:01 > 0:10:02Ah-ha-ha...!
0:10:02 > 0:10:08Now, these are sausage Danish pastries.
0:10:08 > 0:10:10- Lovely! - Thank you very much.
0:10:11 > 0:10:12Cheers.
0:10:17 > 0:10:19Aw, yum - loving them!
0:10:19 > 0:10:21# In the summertime When the weather is hot
0:10:21 > 0:10:26THUNDERCLAP # You can stretch right up And touch the sky
0:10:26 > 0:10:28# When the weather's fine, you got
0:10:28 > 0:10:30# Women, you got women On your mind... #
0:10:30 > 0:10:31It's a typical British summer
0:10:31 > 0:10:35and our oats are growing well out in the field.
0:10:37 > 0:10:39Unlike most other grain crops,
0:10:39 > 0:10:42oats grow best in cooler climates with plenty of rainfall.
0:10:42 > 0:10:45That's why our main oat-growing areas are in the east of Scotland
0:10:45 > 0:10:47and the Welsh borders.
0:10:47 > 0:10:51Here, in the UK, we eat lots of oats, unlike our European cousins -
0:10:51 > 0:10:54they mainly feed it to their livestock!
0:10:54 > 0:10:56COW MOOS
0:10:57 > 0:11:00I bet Nigel's never cooked anything with animal feed before!
0:11:03 > 0:11:06Well, if Adam can grow it, then I can cook it.
0:11:06 > 0:11:09In our vegetable garden the peas are ready for picking
0:11:09 > 0:11:12and I want to use them in that traditional favourite meal -
0:11:12 > 0:11:15fish and chips.
0:11:17 > 0:11:20No fish dish is perfect without some fresh peas.
0:11:22 > 0:11:24As an island nation,
0:11:24 > 0:11:28fish has been part of our staple diet for hundreds of years -
0:11:28 > 0:11:31from locally caught whitebait, eels, kippers and oysters,
0:11:31 > 0:11:34to North Sea cod, haddock and Dover sole.
0:11:37 > 0:11:39And we bought it all from the local fishmonger.
0:11:41 > 0:11:44Today, fish appears on our fresh food shopping list three times -
0:11:44 > 0:11:49fresh and smoked fish is at number 16, prepared at 32,
0:11:49 > 0:11:51and shellfish at 34.
0:11:51 > 0:11:53Cod, once the nation's favourite,
0:11:53 > 0:11:55is now out-sold two to one by salmon.
0:11:55 > 0:11:57Once a considered a luxury,
0:11:57 > 0:12:01salmon is now farmed and has become cheaper and more plentiful.
0:12:01 > 0:12:03Unlike previous generations,
0:12:03 > 0:12:08we buy most of our fish pre-packed and filleted from supermarkets,
0:12:08 > 0:12:10and much of it is imported.
0:12:11 > 0:12:13But we are also buying it breaded and battered
0:12:13 > 0:12:17making it barely recognisable, so many people, particularly children,
0:12:17 > 0:12:20have no idea what the food they're eating naturally looks like.
0:12:22 > 0:12:24Nigel wants some fish, but being a farmer,
0:12:24 > 0:12:26I'm better on things with legs!
0:12:26 > 0:12:29So I've come to a fishmonger for some advice.
0:12:29 > 0:12:32- Malcolm, hi. - Hello, good morning, Adam.
0:12:32 > 0:12:34- Good to see you. This looks lovely.- Thank you.
0:12:34 > 0:12:37Malcolm, what should we look for then in a good fish?
0:12:37 > 0:12:41Nice firm flesh, bright eyed, gills nice and pink...
0:12:41 > 0:12:44If they're grey and gooey, then you know your fish is old.
0:12:44 > 0:12:47Press it, and if there are thumb prints left in it,
0:12:47 > 0:12:49it's beginning to decompose.
0:12:49 > 0:12:53But anything like that eats beautifully filleted,
0:12:53 > 0:12:54or on the bone.
0:12:54 > 0:12:58What are the popular fish? What sort of things are we tending to eat?
0:12:58 > 0:13:00Bass and salmon.
0:13:00 > 0:13:02Anything that's not too exotic.
0:13:02 > 0:13:04A favourite of mine is the gilt-head bream, there.
0:13:04 > 0:13:07We've got a nice pollock in there this morning.
0:13:07 > 0:13:09Pollock is an ugly fish, isn't it?
0:13:09 > 0:13:12Do people get put off by the look of that beast?
0:13:12 > 0:13:14By the name, I think.
0:13:14 > 0:13:16It's a lovely fish. You'll get good quality...
0:13:16 > 0:13:18Lots of meat off of that.
0:13:18 > 0:13:20Pollock is similar to cod in flavour,
0:13:20 > 0:13:22texture and nutritional value,
0:13:22 > 0:13:25but is generally much cheaper and more sustainable.
0:13:25 > 0:13:28Now, Nigel wants to cook up fish and chips,
0:13:28 > 0:13:30so how about we use some pollock?
0:13:30 > 0:13:32- Absolutely.- See whether he can do something decent with that.
0:13:32 > 0:13:35I'm sure he can. He's a talented man.
0:13:35 > 0:13:37Barry, will you fillet that for the gentleman, please?
0:13:37 > 0:13:39- No problem.- Thank you.
0:13:39 > 0:13:42The advantage of fishmongers is they are incredibly knowledgeable,
0:13:42 > 0:13:43offer a huge variety of fish,
0:13:43 > 0:13:45and will do all the filleting for you.
0:13:45 > 0:13:48They'll advise on what to use for a particular recipe,
0:13:48 > 0:13:51and most offer a cheap Catch of the Day.
0:13:51 > 0:13:54It's a shame we've lost 90% of the high street fishmongers
0:13:54 > 0:13:56over the past 70 years,
0:13:56 > 0:13:59but we are seeing more and more of them now inside the supermarkets.
0:13:59 > 0:14:02Well done. Another one done. There you go, Adam.
0:14:02 > 0:14:04Thank you very much, gentlemen. That's wonderful.
0:14:04 > 0:14:06Well, a lovely bit of fresh Scottish pollock -
0:14:06 > 0:14:09I'm sure Nigel will be very happy with that.
0:14:09 > 0:14:11I certainly am.
0:14:11 > 0:14:14I believe the key to preserving our heritage foods
0:14:14 > 0:14:16is reinventing them for modern tastes.
0:14:20 > 0:14:22So I've got these lovely pieces of fish.
0:14:22 > 0:14:27And I'm going to cook them in a very, very traditional meal -
0:14:27 > 0:14:29good old fish and chips, but with a difference.
0:14:34 > 0:14:38I make my batter a slightly unusual way.
0:14:38 > 0:14:42I start with 110 grams of flour.
0:14:42 > 0:14:43That's plain flour.
0:14:43 > 0:14:45Because it's a very fine batter.
0:14:45 > 0:14:49Now to make a batter really light and crisp,
0:14:49 > 0:14:51sometimes people put mineral water in there,
0:14:51 > 0:14:54and also there's a beer batter recipe that is very good.
0:14:54 > 0:14:56But I'm going to use - perry.
0:14:56 > 0:14:59It's like cider, but it's made with pears.
0:14:59 > 0:15:01I think it's more refreshing
0:15:01 > 0:15:03and that the flavour's a little bit brighter and cleaner.
0:15:03 > 0:15:05It's got lots of fizz.
0:15:05 > 0:15:08Now, I want 175 ml of this.
0:15:09 > 0:15:11So that goes into the flour.
0:15:14 > 0:15:18And then just a couple of tablespoons of a very light oil -
0:15:18 > 0:15:21so something like sunflower or rapeseed,
0:15:21 > 0:15:24and then I'm going to give it a really good whisk.
0:15:24 > 0:15:27The perry really lightens the batter.
0:15:27 > 0:15:30Now that needs a little bit of a rest.
0:15:30 > 0:15:33Now, my chips.
0:15:33 > 0:15:36My favourite chipping potato is the Maris Piper,
0:15:36 > 0:15:39but any good big white potato will do.
0:15:39 > 0:15:42I'm going to cook mine with the skin on.
0:15:42 > 0:15:46I'm going to bring these up to the boil from cold water.
0:15:46 > 0:15:50What you really achieve by boiling the potato first
0:15:50 > 0:15:54is that you give it a really lovely floury texture inside.
0:15:56 > 0:15:59Once par-boiled, spread them in a baking dish
0:15:59 > 0:16:02and sprinkle them with rapeseed oil and seasoning.
0:16:04 > 0:16:07No fish and chips is perfect without some mushy peas.
0:16:07 > 0:16:11Now mushy peas are made with marrowfat peas.
0:16:11 > 0:16:14I'm doing these with fresh garden peas,
0:16:14 > 0:16:16and the reason is because I want a more vibrant flavour.
0:16:19 > 0:16:22And, you know, I'm not going to boil these peas,
0:16:22 > 0:16:26I'm going to cook them with a tiny bit of water, and then butter.
0:16:27 > 0:16:30All they need is a couple of minutes,
0:16:30 > 0:16:33and once they're drained, I add a modern twist on the traditional.
0:16:33 > 0:16:36I've got a little bit of wasabi.
0:16:36 > 0:16:38Now, this is the Japanese horseradish paste,
0:16:38 > 0:16:40and it's got quite a bit of heat.
0:16:40 > 0:16:42It's what you get with your sushi.
0:16:42 > 0:16:44Just a bit of that in there.
0:16:44 > 0:16:47My batter has now rested,
0:16:47 > 0:16:51and I want to make it really fluffy and wonderfully crisp,
0:16:51 > 0:16:54so I'm going to add a beaten egg white to the mix.
0:16:54 > 0:16:57So I'm just going to scoop that into there...
0:16:59 > 0:17:02Give it a quick stir.
0:17:02 > 0:17:05So I'm going to take my piece of fish,
0:17:05 > 0:17:07dip it into the batter,
0:17:07 > 0:17:09and then into the hot oil.
0:17:13 > 0:17:17What really happens when you're cooking fish in deep oil
0:17:17 > 0:17:20is that the fish actually steams within the crisp batter.
0:17:20 > 0:17:23The fish cooks very, very quickly.
0:17:24 > 0:17:26And for that rustic feel,
0:17:26 > 0:17:30I put them into flower pots - it really helps to keep them warm!
0:17:30 > 0:17:34Fish and chips in perry batter with wasabi peas -
0:17:34 > 0:17:38the new and the old in one delicious dish.
0:17:38 > 0:17:41Listen, I know it's a bit daft, in a flower pot, but you'll see why.
0:17:41 > 0:17:43Just so easy to hold.
0:17:43 > 0:17:45- Thank you, they look great. - Thanks, Sarah.
0:17:45 > 0:17:47- Sam? - Thank you.
0:17:47 > 0:17:51- Shall we just dig in, then? - No, dig in, dig in - absolutely!
0:17:52 > 0:17:54Ooh - that's really light!
0:17:54 > 0:17:57- You know, we should have fish and chips outside.- Oh, right.
0:18:03 > 0:18:06After a rainy start, summer's now here.
0:18:06 > 0:18:11But Simon's already turned his thoughts to winter,
0:18:11 > 0:18:14so he's mowing, rowing up and baling the grass.
0:18:14 > 0:18:17This is to feed the animals during the winter months.
0:18:22 > 0:18:27But it's not good news for our oats - they prefer lots of rain.
0:18:27 > 0:18:30But I'm hoping they're hardy enough to cope
0:18:30 > 0:18:33with the dry and very hot weather.
0:18:41 > 0:18:44It's three months since our pigs arrived,
0:18:44 > 0:18:46and they're now firm friends.
0:18:46 > 0:18:48They've all been fed the same diet
0:18:48 > 0:18:52and yet their weight gain varies between 40 and 52 kilos.
0:18:52 > 0:18:54Hello, piggy!
0:18:54 > 0:18:57Our heaviest pig now weighs in at 78 kilos -
0:18:57 > 0:19:00that's over 12 stone in weight!
0:19:00 > 0:19:03But what are all those kilos - meat or fat?
0:19:03 > 0:19:06I'm going to scan them to see.
0:19:06 > 0:19:09Nigel calls them Breakfast, Lunch and Dinner,
0:19:09 > 0:19:12cos this one's bacon for breakfast - lovely old Tamworth.
0:19:12 > 0:19:14# I got pig at home in the pen
0:19:14 > 0:19:16# And the corn to feed him, Lord
0:19:16 > 0:19:19# All I need is a pretty little girl To feed him when I'm gone... #
0:19:19 > 0:19:21I like the ginger one best!
0:19:22 > 0:19:25Let's get the scanner on her, then, and we'll see how we go.
0:19:25 > 0:19:28So this is just a standard ultrasound scanner -
0:19:28 > 0:19:31- the sort of thing that you'd use on a pregnant woman?- Exactly.
0:19:31 > 0:19:36The back fat on our commercial white pig is 7.2 mm deep.
0:19:36 > 0:19:40So how does that compare with our traditional breed - the Tamworth?
0:19:40 > 0:19:42Great skills, Matthew!
0:19:42 > 0:19:44- Brilliant. - There we go.
0:19:44 > 0:19:48So, she's got 13.21 back fat -
0:19:48 > 0:19:51so a lot more back fat. Almost twice as much!
0:19:51 > 0:19:52Yeah. Massive difference.
0:19:52 > 0:19:54Go on, then!
0:19:54 > 0:19:56And our Glamrock - the mix of old breed and new
0:19:56 > 0:20:00is in the middle with a depth of 9.25mm.
0:20:00 > 0:20:03So you can understand why the commercial pig producers
0:20:03 > 0:20:05want this kind of animal.
0:20:05 > 0:20:07Exactly. That's the way it is, yeah.
0:20:07 > 0:20:08- She's doing the best. - That's it.
0:20:08 > 0:20:11If we look at the same cut of meat from those breeds
0:20:11 > 0:20:13you can see the difference.
0:20:13 > 0:20:15The marbling, where fat is found throughout,
0:20:15 > 0:20:17is hardly there in the white pig.
0:20:18 > 0:20:21That's pretty meaty evidence of just
0:20:21 > 0:20:23how our three pigs differ naturally.
0:20:26 > 0:20:28SHEEP BLEATING
0:20:32 > 0:20:34Being a farmer is sheer hard work,
0:20:34 > 0:20:37and it's not just the animals and crops that need tending.
0:20:41 > 0:20:43A working farm needs constant maintenance.
0:20:46 > 0:20:48Chocolate brownie?
0:20:50 > 0:20:52Chocolate is a favourite.
0:20:52 > 0:20:55A whopping 94% of us bought it last year,
0:20:55 > 0:20:58spending £3.7 billion on a very wide range.
0:21:00 > 0:21:03We love our chocolate in this country.
0:21:03 > 0:21:06We make three times as much as they do in Switzerland,
0:21:06 > 0:21:11and we eat the equivalent of 178 bars each per year.
0:21:11 > 0:21:14Now, we can't grow cocoa beans on our farm -
0:21:14 > 0:21:16they need tropical conditions
0:21:16 > 0:21:19and take three years to reach maturity.
0:21:19 > 0:21:21But we've been importing and processing cocoa beans
0:21:21 > 0:21:22since the 17th century.
0:21:23 > 0:21:26Chocolate used to be an expensive, rare treat,
0:21:26 > 0:21:29but over the decades, changes in chocolate production
0:21:29 > 0:21:32have made it affordable for everyone.
0:21:33 > 0:21:37Today, we buy 400 million kilos of chocolate each year -
0:21:37 > 0:21:41that's the weight of over 2,000 jumbo jets!
0:21:41 > 0:21:44And while most of us pick up the most popular brands,
0:21:44 > 0:21:48it's the artisan end of the market that's expanding the fastest.
0:21:48 > 0:21:50So what's the secret? How is it made?
0:21:51 > 0:21:54First thing we need to do is roast the cocoa beans.
0:21:55 > 0:21:58It's just a conventional...
0:21:58 > 0:22:00- Baking oven.- ..baking oven.
0:22:00 > 0:22:03- So I could do this myself at home? - Yes, absolutely.
0:22:03 > 0:22:08The roasted beans are then broken into small pieces
0:22:08 > 0:22:09and the shells removed.
0:22:09 > 0:22:12The pieces of bean, or nibs,
0:22:12 > 0:22:14are gradually added to a granite grinder,
0:22:14 > 0:22:17which turns them into a paste.
0:22:17 > 0:22:19Hm... Maybe I won't be doing this at home!
0:22:21 > 0:22:23It really turns to a paste quite quickly.
0:22:23 > 0:22:26It's like peanut butter.
0:22:26 > 0:22:28Each cocoa bean is about 50% cocoa butter
0:22:28 > 0:22:31and 50% cocoa powder, effectively.
0:22:31 > 0:22:34So as soon as you get any heat and a bit of pressure...
0:22:35 > 0:22:38Then add some sugar and you've got chocolate.
0:22:39 > 0:22:41Sales of flavoured chocolate bars
0:22:41 > 0:22:45have gone up 24% just in the last year.
0:22:47 > 0:22:51So I'm going to try my hand at the art of bespoke chocolate-making,
0:22:51 > 0:22:55using two of my favourite flavours - coffee and, of course, cardamom.
0:22:55 > 0:22:59If you do it quickly, you don't get so many pouring marks
0:22:59 > 0:23:02- on the back of the mould.- Oh, OK.
0:23:02 > 0:23:05After a short time in the fridge to set,
0:23:05 > 0:23:08the chocolate's ready, and then...the best moment!
0:23:08 > 0:23:09Our bars!
0:23:09 > 0:23:13- HE BREAKS CHOCOLATE BAR - Nice snapping sound.
0:23:13 > 0:23:15This is working for me.
0:23:15 > 0:23:16- Mm.- For you?
0:23:16 > 0:23:18Yeah, delicious.
0:23:20 > 0:23:23Chocolate made the old-fashioned way for modern tastes.
0:23:23 > 0:23:27Look at that... Isn't that smart?! Thank you, Mr Duffy!
0:23:40 > 0:23:43It's the height of summer
0:23:43 > 0:23:45and everyone is out enjoying the sunshine.
0:23:45 > 0:23:47But for Simon, the pressure is on.
0:23:48 > 0:23:50Our oats are ready to harvest.
0:23:51 > 0:23:54I love seeing my ingredients in the field.
0:23:54 > 0:23:57I've got quite an array of recipes, savoury and sweet,
0:23:57 > 0:24:02which I'm hoping will make Adam sit up and take a little bit of notice
0:24:02 > 0:24:04of this brilliant grain.
0:24:07 > 0:24:11Simon's nervous about letting me loose in his combine harvester again,
0:24:11 > 0:24:13so he's doing the honours this time!
0:24:15 > 0:24:17# You're going to find me
0:24:17 > 0:24:19# Out in the country
0:24:19 > 0:24:23# Come on and find me... #
0:24:23 > 0:24:26Once the oats are harvested, Adam takes them to the mill.
0:24:26 > 0:24:28# Where the air is good
0:24:28 > 0:24:29# And the day is fine
0:24:29 > 0:24:31# And a pretty girl
0:24:31 > 0:24:32# Has her hand in mine
0:24:32 > 0:24:36# And the silver stream Is a poor man's wine... #
0:24:38 > 0:24:41Our 1.5 tonnes of oats may sound like a lot,
0:24:41 > 0:24:46but this mill is used to processing 100 tonnes at a time -
0:24:46 > 0:24:49so we've mixed ours in to make a much bigger batch.
0:24:49 > 0:24:52There's 29 tonnes in this lorry.
0:25:00 > 0:25:04James Lea is going to tell me what happens to the oats next.
0:25:04 > 0:25:07He's asked me to meet him on the roof top,
0:25:07 > 0:25:10and now I know why - it's so noisy in here!
0:25:10 > 0:25:13It's a bit weird - there's no-one around, at all.
0:25:15 > 0:25:17- Hi, James.- Hiya. - I was told you were up here.
0:25:17 > 0:25:20Goodness me, I must have been up seven floors.
0:25:20 > 0:25:23There's no people, just enclosed machines - what's going on in there?
0:25:23 > 0:25:26The oats have made it all the way up to the top of the mill.
0:25:26 > 0:25:28They go down slowly through all the floors, lots of machinery.
0:25:28 > 0:25:31It's cleaning the oats - taking out the stones and the straw
0:25:31 > 0:25:34and the other things from the field - the impurities.
0:25:34 > 0:25:36We're then taking the shells off the oats.
0:25:36 > 0:25:38Once we've got the shells off, they're ready for milling.
0:25:38 > 0:25:42- And no people in there?- There's one miller who's controlling the mill.
0:25:42 > 0:25:44And he's always running around looking for the machines
0:25:44 > 0:25:47and how they're running, but mostly, it's automatic.
0:25:47 > 0:25:51Goodness me. Incredible system, isn't it?
0:25:51 > 0:25:53Over the years, the mills, machines
0:25:53 > 0:25:55and the number of workers who man them have changed,
0:25:55 > 0:25:57but one thing has stayed the same...
0:25:57 > 0:26:00We take the oats from the farms, we add nothing to them,
0:26:00 > 0:26:05all we do to them is steam them in order to give them a partial cooking
0:26:05 > 0:26:07and prevent them going off in your cupboard.
0:26:07 > 0:26:09And then, we mill them out and they're packed.
0:26:09 > 0:26:10Nothing added at all.
0:26:10 > 0:26:13And oats are considered a superfood -
0:26:13 > 0:26:14relatively high in protein,
0:26:14 > 0:26:18helping to reduce cholesterol and the risk of heart disease.
0:26:18 > 0:26:22It's really lovely to see them all packaged up.
0:26:22 > 0:26:23Makes me quite proud.
0:26:24 > 0:26:27We're producing two types of oat -
0:26:27 > 0:26:30rolled oats, which have been chopped a bit before milling,
0:26:30 > 0:26:33they make a lovely smooth porridge.
0:26:33 > 0:26:36The jumbo oats are basically just the flattened oat,
0:26:36 > 0:26:39much crunchier and great for biscuits and flapjacks.
0:26:39 > 0:26:43We've even got our own label - Nigel And Adam's Jumbo Oats!
0:26:43 > 0:26:45I told him we could grow them, we've made the grade,
0:26:45 > 0:26:47and now they're in the packet.
0:26:47 > 0:26:49Let's just see what he can do with them.
0:26:56 > 0:26:59- HENS CLUCKING - Morning.
0:27:01 > 0:27:04Someone's been busy.
0:27:04 > 0:27:06I've got rolled oats and I've got jumbo oats.
0:27:06 > 0:27:09So, something sweet and something savoury.
0:27:16 > 0:27:19First, I want to toast the oats for both recipes
0:27:19 > 0:27:21in a good helping of butter.
0:27:21 > 0:27:24So these are the jumbo ones. Big handfuls.
0:27:24 > 0:27:27And then, I want some of these little chaps in, the rolled oats.
0:27:29 > 0:27:33I'm getting the most lovely homely smell - it's warm and comforting.
0:27:35 > 0:27:37I think they're done.
0:27:39 > 0:27:41So I'm going to put those to one side.
0:27:46 > 0:27:49My sweet recipe is going to include chocolate.
0:27:49 > 0:27:54Lots of it! Lovely, plain, really quite dark chocolate.
0:27:54 > 0:27:56I'm actually going to melt it in cream.
0:27:57 > 0:28:01So I've got 150 ml over a very low heat...
0:28:03 > 0:28:06..and then just snap the chocolate into the cream.
0:28:07 > 0:28:10You can HEAR good chocolate...
0:28:10 > 0:28:12it snaps crisply.
0:28:16 > 0:28:19And while I leave that to gently melt,
0:28:19 > 0:28:21I'll get on with the savoury stuffing recipe.
0:28:23 > 0:28:26Soften a couple of onions, then add some pistachio nuts.
0:28:27 > 0:28:30Just give those a minute or so with the onions.
0:28:34 > 0:28:38I want to put some figs in here. Going to use fresh ones.
0:28:40 > 0:28:43Don't worry about skinning them.
0:28:43 > 0:28:45They don't need any cooking, not really.
0:28:45 > 0:28:47I'm just going to warm them through.
0:28:47 > 0:28:49I'm just going to put a few thyme leaves in.
0:28:49 > 0:28:52It's that thing of what goes with what.
0:28:52 > 0:28:56And figs will always love thyme - think of those Greek hillsides,
0:28:56 > 0:28:59with the fig tree and the wild thyme growing.
0:28:59 > 0:29:02You just know they work because they grow together and live together.
0:29:06 > 0:29:08Got some great colours going on in there.
0:29:10 > 0:29:13A really nice coarse sausage meat here.
0:29:13 > 0:29:16Mix...the nuts and onions, figs
0:29:16 > 0:29:19and thyme into the sausage meat.
0:29:19 > 0:29:22And I've deliberately kept all the pieces quite large.
0:29:22 > 0:29:27I want this to have a really crunchy texture, to be really quite big.
0:29:27 > 0:29:30Can you imagine this with some roast pork?!
0:29:32 > 0:29:34I mean, yes, this is an accompaniment,
0:29:34 > 0:29:37but I'd be happy to eat this on its own.
0:29:37 > 0:29:42So, in the oven. 200 degrees, for about 45 minutes.
0:29:42 > 0:29:46While that cooks, I can get back to my sweet recipe.
0:29:46 > 0:29:49Let's have a look at this chocolate.
0:29:49 > 0:29:51Yes! You see.
0:29:51 > 0:29:53The chocolate and the cream have melted together.
0:29:53 > 0:29:58There's no lumps and I'm still not going to over-mix it.
0:29:58 > 0:30:01I want some little nuggets of sweetness in here.
0:30:01 > 0:30:04So, I'm adding a couple of handfuls of dried cranberries,
0:30:04 > 0:30:08cherries and some crystallised ginger.
0:30:08 > 0:30:11Just so you get those little bursts of sweet heat.
0:30:21 > 0:30:23That chocolate smells divine.
0:30:23 > 0:30:27And then, that just goes in the fridge to set.
0:30:36 > 0:30:39- Adam?- Yeah! - Come and try this!
0:30:39 > 0:30:43Have we got some scrumptiousness? So, is this sweet or savoury?
0:30:43 > 0:30:46All right, this is...oat stuffing.
0:30:46 > 0:30:48These are our oats.
0:30:48 > 0:30:51- Oats that we grew just out in the field here.- Yep.- Brilliant.
0:30:51 > 0:30:55- I'm loving it.- And a few pistachio nuts, too.- Oh, yeah!
0:30:58 > 0:31:00Wonderful.
0:31:00 > 0:31:02- Smells good, doesn't it? - It does! Really good.
0:31:04 > 0:31:06Mm!
0:31:06 > 0:31:09- There's a whole heap of flavours going on in there, isn't there?- Mm.
0:31:09 > 0:31:12You never cease to amaze me, Mr Slater!
0:31:12 > 0:31:14Ah, well.
0:31:14 > 0:31:15ADAM CHUCKLES
0:31:15 > 0:31:19- It's a bit weird - but can you cope with chocolate now?- Yeah, I can.
0:31:20 > 0:31:24There's our oats, toasted, chocolate and a few surprises.
0:31:24 > 0:31:27Wonderful. Even Blue's come to say hello, now.
0:31:29 > 0:31:30Wow!
0:31:30 > 0:31:34You might get a little bit of crystallised ginger, as well.
0:31:34 > 0:31:35Oh, that is just SO good!
0:31:35 > 0:31:38- It's amazing what you can do with those oats, isn't it?- I know.
0:31:38 > 0:31:42I mean, you think porridge first of all, then flapjacks, then oatcakes.
0:31:42 > 0:31:46But then, you realise that actually they're incredibly versatile.
0:31:46 > 0:31:48Just keep eating, I say!
0:31:48 > 0:31:49Mm.
0:31:57 > 0:32:01On the farm, there are over a 1,000 animals that need looking after.
0:32:01 > 0:32:06And today, I've drawn the short straw - mucking out the horses.
0:32:06 > 0:32:08OK.
0:32:09 > 0:32:11Can I just say Nigella doesn't do this!
0:32:12 > 0:32:16Sarah and Simon have six horses on the farm
0:32:16 > 0:32:18and they produce a fair amount of muck!
0:32:18 > 0:32:21- How often do you do this, then? - Twice a day.
0:32:22 > 0:32:23When they're in.
0:32:24 > 0:32:27- Even manure isn't wasted on this farm- -
0:32:27 > 0:32:31this will be used as fertiliser for the fields and our veg patch, too.
0:32:33 > 0:32:36Our three little pigs aren't so little any more.
0:32:36 > 0:32:38So where are we now, with these?
0:32:38 > 0:32:42Well, they've grown on really well, and they're looking magnificent
0:32:42 > 0:32:46and the commercial pig is off to the slaughterhouse on Wednesday.
0:32:46 > 0:32:50- Time to go.- Yeah.
0:32:50 > 0:32:53True to form, the commercial white pig is ready to go first,
0:32:53 > 0:32:56a full month before the other two breeds.
0:32:56 > 0:33:00As a farmer, the emotion of taking a pig to slaughter,
0:33:00 > 0:33:03you know, you're reared it, you've seen it it's whole life -
0:33:03 > 0:33:05there is always that human emotion.
0:33:05 > 0:33:07You'd be incredibly soulless
0:33:07 > 0:33:09if you didn't feel something for them going...
0:33:09 > 0:33:11erm, but it is food, isn't it?
0:33:11 > 0:33:13Oh, it's food. And I really can't wait,
0:33:13 > 0:33:17to get the meat back and just to see how it cooks and how it tastes.
0:33:17 > 0:33:19Erm...call me soulless!
0:33:20 > 0:33:22The thing that's really interested me
0:33:22 > 0:33:26is that three completely different breeds - very happy together.
0:33:26 > 0:33:28You know, they've really got on.
0:33:28 > 0:33:32Sometimes you'd come up in the evening and they'd be snuggling up asleep.
0:33:33 > 0:33:35Time to go.
0:33:36 > 0:33:37All right, see you later.
0:33:38 > 0:33:40(Sort of!)
0:33:51 > 0:33:54Obviously, the 24 million pigs we eat each year
0:33:54 > 0:33:56can't all be hand-reared like this,
0:33:56 > 0:33:59but welfare standards for pork production in the UK
0:33:59 > 0:34:02are some of the highest in the world.
0:34:04 > 0:34:08Which is really reassuring given we eat so much of it,
0:34:08 > 0:34:10in all its various forms.
0:34:10 > 0:34:12Two of our firm favourites,
0:34:12 > 0:34:15have been eaten in the UK for generations.
0:34:18 > 0:34:21Bangers are number 20 on our top fresh foods list.
0:34:23 > 0:34:28Last year, we got through 185,000 tonnes of them -
0:34:28 > 0:34:32enough sausage meat to go around the British coastline four times!
0:34:34 > 0:34:36And we all love bacon!
0:34:36 > 0:34:42It appears as rashers at number 11, joints at 28 and steaks at 37.
0:34:43 > 0:34:46So, using the meat from our commercial white pig,
0:34:46 > 0:34:49we're going to make them both with a modern spin -
0:34:49 > 0:34:51starting with the good old British sausage.
0:34:52 > 0:34:57What matters to you and me is not the skin, but what goes inside it.
0:34:58 > 0:35:00EU rules about sausage content
0:35:00 > 0:35:03have really improved in the last few years.
0:35:03 > 0:35:06Before the changes, almost anything could go into your sausage -
0:35:06 > 0:35:08intestines, lungs...
0:35:09 > 0:35:12But now, only really nice meat,
0:35:12 > 0:35:14the sort of thing you'd find on a butcher's slab,
0:35:14 > 0:35:16can go into your sausage.
0:35:17 > 0:35:21And expert sausage-maker Sarah is going to show me how it's done.
0:35:22 > 0:35:26The meat we're using is shoulder and a little bit of belly meat,
0:35:26 > 0:35:28from our white pig.
0:35:28 > 0:35:31We mince it, then mix in the other ingredients -
0:35:31 > 0:35:32rusk, herbs and seasoning.
0:35:33 > 0:35:36That's got everything in there to make a perfect sausage.
0:35:37 > 0:35:42Bangers vary hugely in flavour, value and variety.
0:35:42 > 0:35:45If you want to know what goes into yours, look at the label.
0:35:45 > 0:35:48The biggest retailer in the country, Tesco,
0:35:48 > 0:35:50sell more sausages than anyone else.
0:35:50 > 0:35:55So, at the top of their range, we've got one with 97% meat...
0:35:55 > 0:35:57at £7 per kilo.
0:35:57 > 0:36:01Then one at 72% meat.
0:36:01 > 0:36:04The mid-range Butcher's Choice is £4 a kilo.
0:36:06 > 0:36:10And then their Everyday Value range at just 50% meat.
0:36:11 > 0:36:15The other 50% is mainly water, rusk and flour, preservatives
0:36:15 > 0:36:18and some pork fat.
0:36:18 > 0:36:22Clearly reflected in the cost at just £1.50 a kilo.
0:36:24 > 0:36:28So when is a sausage not a sausage? When it's got less than 32% meat.
0:36:28 > 0:36:31OR when it's a hot dog.
0:36:32 > 0:36:36Some of the cheapest varieties of hot dog don't legally count as meat
0:36:36 > 0:36:39as much of it is mechanically recovered chicken.
0:36:42 > 0:36:45The reason I like the idea of making my own sausages
0:36:45 > 0:36:48is that I know exactly what goes into them.
0:36:50 > 0:36:53This is about 75% meat, a little bit of rusk and fat,
0:36:53 > 0:36:56which you do need, and some seasoning.
0:36:59 > 0:37:02Right, that's it.
0:37:02 > 0:37:05Now, we need to get our sausage meat into the skins.
0:37:05 > 0:37:09What you don't want in here is air bubbles,
0:37:09 > 0:37:12so you want to get your meat in there, pack it down.
0:37:12 > 0:37:15- As much as you can. - OK.
0:37:15 > 0:37:18So, it's a bit like a potter, throwing clay onto the wheel,
0:37:18 > 0:37:22you want to throw it with conviction.
0:37:22 > 0:37:24Oh, wow! OK. I can do that happily.
0:37:34 > 0:37:38- What we need next are the skins...and stick it over the nozzle.- Yeah.
0:37:38 > 0:37:41- Shall we turn the speed down? - Let's turn the speed down.
0:37:41 > 0:37:46- You've got a complete sausage virgin, here! So, not too fast.- OK.
0:37:46 > 0:37:50Oh! Right. Now you need to help it.
0:37:50 > 0:37:53- Right... - You'll get the feel of it -
0:37:53 > 0:37:56just let the skin go with the sausage as it comes out,
0:37:56 > 0:37:59and we'll just make a big pile here. So, just keep going.
0:38:01 > 0:38:03- Oh!- Oh. Bit of a split.
0:38:03 > 0:38:05- Hate it when that happens! - We've all been there!
0:38:05 > 0:38:07SARAH CHUCKLES
0:38:07 > 0:38:09- Right, OK? - OK.
0:38:09 > 0:38:11Now show me how to link.
0:38:11 > 0:38:14# Come on, let's twist again
0:38:14 > 0:38:16# Like we did last summer
0:38:16 > 0:38:20# Yeah, let's twist again
0:38:20 > 0:38:22# Like we did last year
0:38:22 > 0:38:24# Do you remember when... #
0:38:24 > 0:38:25Let go.
0:38:25 > 0:38:28# Things were really hummin'
0:38:28 > 0:38:31# Yeah, let's twist again
0:38:31 > 0:38:34# Twistin' time is here - bop! bop! #
0:38:34 > 0:38:36I'm feeling slightly proud, Sarah.
0:38:38 > 0:38:40Well, Nigel's happy with his British bangers,
0:38:40 > 0:38:43but I'm trying something different.
0:38:43 > 0:38:46Continental cured meats like salami, pancetta and chorizo
0:38:46 > 0:38:50wouldn't have been in our grandparent's shopping basket,
0:38:50 > 0:38:55but today, they appear at numbers 36 and 41 on our shopping list.
0:38:55 > 0:38:56- Hi, Pete!- Ah, Adam.
0:38:56 > 0:38:59Surprisingly, we're even producing them here in the UK,
0:38:59 > 0:39:02so I've brought some meat from our commercial white pig
0:39:02 > 0:39:04to give it a go.
0:39:04 > 0:39:06That looks beautiful meat, doesn't it?
0:39:06 > 0:39:09So if I can help you make some pancetta and some chorizo...?
0:39:09 > 0:39:12I'm sure I'll find something for you to do, Adam.
0:39:12 > 0:39:14- ADAM LAUGHS - Great!
0:39:14 > 0:39:18Then every so often, put a lump of fat in there, as well.
0:39:18 > 0:39:20Peter usually uses a pig breed that's more fatty
0:39:20 > 0:39:22than our commercial white.
0:39:22 > 0:39:23Why do you need the fat?
0:39:23 > 0:39:26If you don't have the fat, it tends to dry and be really tough,
0:39:26 > 0:39:32whereas if you have the fat, it keeps it nice and soft.
0:39:32 > 0:39:35- Good fun, isn't it? - Great.
0:39:35 > 0:39:37- That's a big pile of meat. - It is.
0:39:38 > 0:39:40That's about half.
0:39:40 > 0:39:43Just give these spices a bit of a stir.
0:39:43 > 0:39:47The magic ingredient in chorizo is paprika,
0:39:47 > 0:39:49which is ground up red peppers.
0:39:49 > 0:39:52So it gives it a lovely colour.
0:39:52 > 0:39:55This recipe also includes oregano, garlic, fresh ginger
0:39:55 > 0:39:57and a secret ingredient.
0:39:57 > 0:40:02It's a bit like kneading bread - so get into the middle...
0:40:02 > 0:40:03It's great, isn't it?!
0:40:03 > 0:40:07The smell is just...lifting from the tray!
0:40:07 > 0:40:09It's just wonderful!
0:40:09 > 0:40:12You see, as farmers, we never get to follow the product right through,
0:40:12 > 0:40:15and come across exciting things like this.
0:40:15 > 0:40:18I've eaten plenty of chorizo and those sorts of things,
0:40:18 > 0:40:21but never seen it being made before!
0:40:21 > 0:40:23- Well, there you go. Now you know. - A real treat!
0:40:23 > 0:40:26I think that's probably done now, time to load up the sausage machine.
0:40:28 > 0:40:32- The skill of this is getting them all about the same size.- Hm.
0:40:32 > 0:40:35So this is our very first chorizo sausage.
0:40:37 > 0:40:40- Made from our lovely little white commercial pig.- Yeah...- Bless her.
0:40:49 > 0:40:50They'll need to be cured,
0:40:50 > 0:40:54but first we need to prepare our pork bellies to make pancetta.
0:40:54 > 0:40:56- Give that a little bit of a mix up. - OK.
0:40:57 > 0:41:01In here, Peter's included ground pepper, juniper berries,
0:41:01 > 0:41:04nutmeg and, most importantly, smoked salt.
0:41:04 > 0:41:08The salt will dry out the meat, and prevent any bacteria from growing.
0:41:08 > 0:41:12- Then just rub it in? - Just rub it in.
0:41:12 > 0:41:15People have been curing meats for thousands of years, haven't they?
0:41:15 > 0:41:19They have, yeah. It was a very good way of preserving food.
0:41:19 > 0:41:22Our pancetta will be left in a fridge for a week
0:41:22 > 0:41:24to absorb the flavours.
0:41:25 > 0:41:29Then it will be hung here, in the curing room for about two weeks.
0:41:29 > 0:41:31- I see, yeah.- You can see what happens to them.
0:41:31 > 0:41:34They look great, don't they? And you've got the chorizos here, too!
0:41:34 > 0:41:38- Yeah, that's some chorizo there that's actually ready.- Lovely!
0:41:53 > 0:41:55It's getting near the end of our farming year,
0:41:55 > 0:41:59and there's not much left to harvest.
0:41:59 > 0:42:01Since we started in March,
0:42:01 > 0:42:04we've grown tonnes of oats and spring wheat.
0:42:04 > 0:42:07We've even managed to grow durum wheat, a rare feat in this country.
0:42:09 > 0:42:12And we're really proud we made it into our pasta.
0:42:13 > 0:42:18Our bountiful veg patch has produced potatoes, beans, carrots and peas,
0:42:18 > 0:42:22some courgettes, pumpkins and much much more.
0:42:22 > 0:42:24We've brought strawberries back from the dead,
0:42:24 > 0:42:27and shown how tomatoes left out in the weather may look rough,
0:42:27 > 0:42:29but taste the best.
0:42:29 > 0:42:30(Yes!)
0:42:30 > 0:42:32We've reared some tasty animals...
0:42:32 > 0:42:34- COW MOOS - ..and we've tried our hand
0:42:34 > 0:42:37at oriental farming in the Cotswolds -
0:42:37 > 0:42:40resulting in failure AND success.
0:42:40 > 0:42:42All the produce that we've NOT cooked and eaten,
0:42:42 > 0:42:44and there's a fair amount of it,
0:42:44 > 0:42:48will be sold with the proceeds going to Children In Need.
0:42:55 > 0:42:57Now, we've only the apples left to harvest.
0:43:00 > 0:43:03Last year, we spent more than £850 million on apples -
0:43:03 > 0:43:06more than any other fruit.
0:43:06 > 0:43:09Not exactly perfect apple-picking weather -
0:43:09 > 0:43:12but autumn's here, and we've got to get on with it.
0:43:14 > 0:43:17Apples have been grown in Britain for thousands of years,
0:43:17 > 0:43:21and cider is one of the oldest alcoholic drinks made in the UK.
0:43:21 > 0:43:24It nearly died out in the 1960s,
0:43:24 > 0:43:27but today, cider-making is big business again.
0:43:28 > 0:43:32So cider production uses over 17,000 acres of apple orchards -
0:43:32 > 0:43:34that's about 30,000 football pitches!
0:43:36 > 0:43:39In the 14th century, cider wasn't just drunk,
0:43:39 > 0:43:41it was used to baptise children
0:43:41 > 0:43:43as it was thought to be cleaner than water.
0:43:47 > 0:43:48Hey! Not bad, eh?
0:43:52 > 0:43:55I reckon you've done this before!
0:43:55 > 0:43:58Farm labourers even used to get paid partly in pints of cider.
0:43:58 > 0:44:02And that happened right up until the 1950s.
0:44:02 > 0:44:04So here's hoping!
0:44:07 > 0:44:11Like in the olden days, our apples won't have to travel very far.
0:44:11 > 0:44:14The cider will be made with the help of Mike Pearson.
0:44:14 > 0:44:17- So your cider really is local, isn't it?- Yeah.
0:44:17 > 0:44:19We're getting it from here.
0:44:19 > 0:44:22There's a fair few trees here, we can make a reasonable quantity.
0:44:22 > 0:44:24Can't get more local - the barn's half a mile over there.
0:44:24 > 0:44:27Knowing who's giving you your apples, where they've come from,
0:44:27 > 0:44:30where they're grown... And I think that's what'll give it
0:44:30 > 0:44:33its own specific flavours and characteristics.
0:44:35 > 0:44:38We're off to Mike's barn to press them.
0:44:39 > 0:44:40MIKE: Tip them in.
0:44:46 > 0:44:49After a good wash, and a final quality control,
0:44:49 > 0:44:51we can chop the apples.
0:44:59 > 0:45:03The apple puree is wrapped in cheesecloth.
0:45:03 > 0:45:09Simon and Sarah's three trees have produced 450 kilos of apples -
0:45:09 > 0:45:12enough to make 45 cheeses.
0:45:12 > 0:45:17- And then turn that?- Turn that on and that'll release the hydraulic ram.
0:45:17 > 0:45:19Although we're using modern equipment,
0:45:19 > 0:45:21the method is very traditional -
0:45:21 > 0:45:25making cider just as it has been done for hundreds of years.
0:45:28 > 0:45:32That's about 50 tonnes of pressure, so you can now turn it off.
0:45:33 > 0:45:38We'll end up with about 300 litres, or 530 pints,
0:45:38 > 0:45:41of proper farmhouse cider.
0:45:41 > 0:45:44But it'll take about six months, and I can't wait that long!
0:45:44 > 0:45:48Thankfully, Mike still has some of last year's batch.
0:45:48 > 0:45:51- Look at that colour. - Lovely, isn't it?- Amber! Beautiful.
0:45:51 > 0:45:54Here's to our cider!
0:45:54 > 0:45:56Oh, it's lovely.
0:45:58 > 0:46:01That is a delight! Isn't it?
0:46:01 > 0:46:04Fingers crossed, ours is just as good!
0:46:07 > 0:46:09Farming is obviously a never-ending cycle,
0:46:09 > 0:46:12and as winter draws in, the farm is still hard at work,
0:46:12 > 0:46:16with tractors rolling the ground to create a seed bed
0:46:16 > 0:46:18to plant wheat for next year's harvest.
0:46:20 > 0:46:24Sarah and Nigel prepare the veg patch with manure from the horses.
0:46:24 > 0:46:27And the rams are let loose, and need no encouragement
0:46:27 > 0:46:29to produce next year's lambs.
0:46:29 > 0:46:33This is known as tupping in the farming world.
0:46:33 > 0:46:35# Birds do it
0:46:35 > 0:46:36# Bees do it #
0:46:36 > 0:46:39So there's just THREE rams for how many ewes?
0:46:39 > 0:46:42About 150 ewes.
0:46:42 > 0:46:45- It's a hard life.- Yeah. It's why they've got massive...
0:46:45 > 0:46:46THEY BLEAT
0:46:47 > 0:46:50RAUCOUS LAUGHTER
0:46:50 > 0:46:55The rams in this field will sire around 260 lambs between them.
0:46:56 > 0:46:58And over in the pig pen,
0:46:58 > 0:47:00our rare breed pigs are now fully grown
0:47:00 > 0:47:02and we all know what that means.
0:47:02 > 0:47:07The Glamrock is a whopping 130 kilos - that's over 20 stone.
0:47:07 > 0:47:09What a porker!
0:47:09 > 0:47:11So this is goodbye.
0:47:11 > 0:47:16This fabulous...fabulous animal is ready.
0:47:16 > 0:47:18Ready to go.
0:47:18 > 0:47:21Look at all that meat - just tremendous.
0:47:21 > 0:47:24The size of those hams!
0:47:24 > 0:47:27But for the ginger Tamworth, it's a different story.
0:47:27 > 0:47:29I've decided, because she is just SO lovely,
0:47:29 > 0:47:31she'll make a wonderful breeding sow.
0:47:31 > 0:47:34So I am going to take her back to my farm, and let her have piglets
0:47:34 > 0:47:37- on the farm with me. - You big softie!- I know.
0:47:37 > 0:47:39But she is lovely, isn't she?
0:47:39 > 0:47:42I could tell right from the word go with you two! I knew.
0:47:42 > 0:47:45Us gingers, we like to stick together. Look...!
0:47:45 > 0:47:48She's gorgeous, isn't she?
0:47:48 > 0:47:50I can't believe you've nicked my bacon sandwich!
0:47:50 > 0:47:51THEY LAUGH
0:47:51 > 0:47:54Well, it's all down to the Glamrock now.
0:47:54 > 0:47:57Where we'll get everything - any hams, any bacon...
0:47:57 > 0:48:01our roasting joints, all that belly, there's a lot going on there!
0:48:01 > 0:48:03Sausage meat, everything.
0:48:03 > 0:48:07All that meat will be sold in aid of Children In Need,
0:48:07 > 0:48:09and not forgetting my money for the Tamworth.
0:48:11 > 0:48:15So, after eight months of growing crops, rearing animals
0:48:15 > 0:48:17and getting used to this farming lark...
0:48:19 > 0:48:21- Come on! Come on! - THEY LAUGH
0:48:21 > 0:48:25..we've got a stall-load of produce to sell to the public.
0:48:25 > 0:48:28Following various recent food scandals,
0:48:28 > 0:48:32customers are now wanting to know more about where their food comes from.
0:48:32 > 0:48:35Traceability is now really important.
0:48:35 > 0:48:38Unsurprisingly, farmers markets are springing up in our cities
0:48:38 > 0:48:41as well as the more traditional rural areas.
0:48:41 > 0:48:44It seems better quality, and it's nice to know where it came from.
0:48:44 > 0:48:46So it instantly tastes better!
0:48:46 > 0:48:49Yeah, you get the best produce on your own doorstep.
0:48:49 > 0:48:52With market sales worth £250 million,
0:48:52 > 0:48:57we're seeing a return to selling food grown locally and sold locally.
0:48:59 > 0:49:02And you can even see this happening in supermarkets -
0:49:02 > 0:49:05as they change store layouts to look like markets,
0:49:05 > 0:49:09bringing in more butchers, bakers and fishmongers
0:49:09 > 0:49:13and, most importantly, using labels to tell us exactly
0:49:13 > 0:49:15where our food comes from.
0:49:15 > 0:49:16The vegetables taste different.
0:49:16 > 0:49:18Everything has a slightly different taste.
0:49:18 > 0:49:21I like the idea that you know where it's come from.
0:49:21 > 0:49:24We had some magnificent sausages this morning, so that was great.
0:49:24 > 0:49:26Yeah, local.
0:49:26 > 0:49:29We're setting up our own stall at a local market to sell our produce.
0:49:29 > 0:49:32The two pigs have been made into bellies, sausages and bacon,
0:49:32 > 0:49:36and more unusual things like chorizo, pancetta and scratchings.
0:49:36 > 0:49:39We've also got our oats and pasta and wheat flour.
0:49:40 > 0:49:43- CHURCH BELLS RING - Eight bells.
0:49:43 > 0:49:45Time to get going.
0:49:45 > 0:49:49I hope this Chippy lot have got a lot of money - we've a lot to sell!
0:49:50 > 0:49:52This was made by my own fair hands.
0:49:52 > 0:49:55- You put some sweet sherry in! - Yeah, a little secret ingredient.
0:49:55 > 0:49:58Except it's not secret now - I had to put it on the label!
0:50:03 > 0:50:06These are our Glamrock scratchings, made from our own pigs.
0:50:10 > 0:50:13- I'm making a right mishmash of this! - Need help?- Sarah! Quick, yes!
0:50:13 > 0:50:16Thank goodness you're here!
0:50:16 > 0:50:19The irresistible smell of sausages and bacon should pull in shoppers.
0:50:20 > 0:50:23That's £3.50, please. Thank you.
0:50:27 > 0:50:31Would you like a big industrial bag? The more you buy, the cheaper it is.
0:50:31 > 0:50:32Well, why not?
0:50:43 > 0:50:45I made that sausage. Good, though.
0:50:49 > 0:50:51Delicious.
0:50:51 > 0:50:55- Do you like them rolled or jumbo? - Rolled.- Rolled.
0:50:55 > 0:50:56Try a bit of pork scratching?
0:50:56 > 0:50:58- Er...- Porridge?
0:50:58 > 0:51:01We've got it all! Sausages? Slice it, dice it, fry it, bake it.
0:51:02 > 0:51:05They're looking busy. I think the stall's in good hands.
0:51:05 > 0:51:08I'm going back to the farm to cook up something special
0:51:08 > 0:51:10for the end of the day.
0:51:11 > 0:51:13- Thank you very much. I hope you enjoy those.- Lovely!
0:51:13 > 0:51:17- Another customer.- Can I get ten packs of pasta flour, please?
0:51:17 > 0:51:20- Goodness me, you must like pasta! - No, my dad's Italian, so...
0:51:20 > 0:51:24- Is he? Well, I hope he enjoys it. Thank you very much.- Thank you.
0:51:24 > 0:51:27Right, sir. That's £15, please.
0:51:27 > 0:51:30- How about £30? - Have two bags!
0:51:30 > 0:51:31No, no, still want one bag.
0:51:31 > 0:51:33Oh, really! Well, that's VERY kind of you.
0:51:33 > 0:51:36- Thank you very, very much indeed. - You're welcome.
0:51:36 > 0:51:40The local shoppers, businesses and schools are coming out in force
0:51:40 > 0:51:43to buy our produce and support Children In Need.
0:51:44 > 0:51:46Thank you very much.
0:51:46 > 0:51:47We do a Let's Get Cooking Club
0:51:47 > 0:51:50where we bring pupils in that don't usually cook at home.
0:51:50 > 0:51:51We run catering there, as well,
0:51:51 > 0:51:54so it'll get used in a lot of different ways.
0:51:54 > 0:51:56That sounds amazing!
0:51:57 > 0:52:01We're being run off our feet. And it's only halfway through the day!
0:52:01 > 0:52:04I have the perfect recipe for when they get back -
0:52:04 > 0:52:07something warm and hearty, traditional and yet new...
0:52:07 > 0:52:12And the inspiration for this dish is the Lancashire Hot Pot.
0:52:12 > 0:52:15What I want to do is get all the flavours of the farm...
0:52:15 > 0:52:18into one dish - so I've got pork,
0:52:18 > 0:52:20I've got some apples...
0:52:20 > 0:52:22This is all the stuff from our little farm.
0:52:31 > 0:52:32A good old sizzle going on.
0:52:34 > 0:52:36This is our Glamrock pig.
0:52:36 > 0:52:38This is lovely meat to cook with -
0:52:38 > 0:52:43it's got just the right balance of lean and fat.
0:52:43 > 0:52:47And the trick with browning any meat is "leave it alone".
0:52:47 > 0:52:49You want the sugars in the meat to caramelise,
0:52:49 > 0:52:51and if you continually move it around the pan,
0:52:51 > 0:52:54they don't get a chance. So, leave it alone.
0:52:56 > 0:52:59That gives me time to prepare some seasoning
0:52:59 > 0:53:02with a couple of handfuls of peppercorns, rock salt
0:53:02 > 0:53:05and some juniper berries to give it a little kick.
0:53:05 > 0:53:08All roughly crushed.
0:53:08 > 0:53:13So, you want this to be a really coarse powder...kind of like that.
0:53:17 > 0:53:20I'm mixing it into some flour, then adding the pork.
0:53:23 > 0:53:26All these little bits that stick to the pan, they're going in as well -
0:53:26 > 0:53:28because there's masses of flavour there.
0:53:29 > 0:53:33What this will do, is to just coat the outside of the pork
0:53:33 > 0:53:37and when it goes back in, it'll make a really luscious sauce.
0:53:40 > 0:53:43Soften four medium onions in the same pan,
0:53:43 > 0:53:46before putting the meat back in.
0:53:46 > 0:53:50This is going to be SO good!
0:53:52 > 0:53:55I've got some stock here.
0:53:55 > 0:53:58I've just got a good quality vegetable powder stock -
0:53:58 > 0:54:03I've taken the bones from the pork, and cooked them in the stock.
0:54:04 > 0:54:07It just saves so much messing around.
0:54:07 > 0:54:10You get a lovely meaty stock for very little work.
0:54:10 > 0:54:12So, to the topping.
0:54:14 > 0:54:15I've got my turnips sliced.
0:54:17 > 0:54:19And I want something to go with them that's a little bit sweet
0:54:19 > 0:54:23and works very well with pork - I've got some apples.
0:54:23 > 0:54:28Now, on the meat, just lay alternate slices of apple and turnip.
0:54:28 > 0:54:33I'm calling this Gloucestershire Hot Pot - in honour of where we are.
0:54:34 > 0:54:37And the fact that all this food comes from the landscape -
0:54:37 > 0:54:40these are apples from the orchard, the pig from the sty over there,
0:54:40 > 0:54:43these lovely little turnips, it all belongs here.
0:54:45 > 0:54:48So all that needs now
0:54:48 > 0:54:50is a little bit of butter.
0:54:52 > 0:54:54Just a little bit here and there.
0:54:56 > 0:54:58A little bit of salt and pepper.
0:54:58 > 0:55:02This is one of those very good-natured dishes
0:55:02 > 0:55:07that can sit in the oven, covered in foil, at about 160,
0:55:07 > 0:55:11just quietly getting on with it, while you get on with other things.
0:55:18 > 0:55:19To drum up more business,
0:55:19 > 0:55:22I thought we'd go round and give a few tasters.
0:55:23 > 0:55:24Lovely.
0:55:27 > 0:55:29It's delicious.
0:55:29 > 0:55:33It's working. The guy over there tried a sausage round the corner,
0:55:33 > 0:55:35and now he's at the stand buying.
0:55:38 > 0:55:42- They were made by Nigel Slater and Adam Henson's own fair hands.- Oh!
0:55:42 > 0:55:45That's why there are some different shapes and sizes!
0:55:47 > 0:55:49Mr Cameron, sir!
0:55:51 > 0:55:53- Hello! - It's busy in Chipping today!
0:55:53 > 0:55:55- How are you? Nice to see you. - Really lovely to see you.
0:55:55 > 0:55:58I'm going to have some of the pork sausages. The plain.
0:55:58 > 0:56:04- And I might have some of your rolled oats - the jumbo.- Jumbos?
0:56:04 > 0:56:06- It's porridge time now.- It is.
0:56:06 > 0:56:08So my children are telling me.
0:56:08 > 0:56:09- It is.- Right, how much is that?
0:56:09 > 0:56:12- That's £5, sir. - Brilliant.- Thank you very much.
0:56:12 > 0:56:14Thank you very much.
0:56:14 > 0:56:15Thank you very much.
0:56:15 > 0:56:16Thank you very much.
0:56:24 > 0:56:25Ah, the workers return.
0:56:25 > 0:56:27They must be ravenous.
0:56:31 > 0:56:33- Oh, look at this! Hi, Nigel. - Hello.
0:56:33 > 0:56:37Wow, this looks lovely! Look at this, kids!
0:56:37 > 0:56:39So...look at this one then.
0:56:39 > 0:56:41What have you got there?
0:56:41 > 0:56:45That's...our Glamrock.
0:56:45 > 0:56:47- Really?- Yep.- What's left of her.
0:56:47 > 0:56:50- THEY LAUGH - Aw, poor old Glamrock.
0:56:51 > 0:56:54So, come on then, how much did we make?
0:56:54 > 0:56:57In the region of £1,500.
0:56:57 > 0:57:00- What...?!- It's amazing, isn't it? - Oh... So pleased.
0:57:00 > 0:57:02But, Nigel, these two and the kids, they're just on it.
0:57:02 > 0:57:05They're just brilliant sales people.
0:57:05 > 0:57:09So, how much do you reckon we'll make when all the money's in?
0:57:09 > 0:57:11Well, the orders are still piling in,
0:57:11 > 0:57:14it's difficult to know but it's going to be substantial.
0:57:14 > 0:57:17- It is good, isn't it? - It's great! Cheers.- Cheers.- Cheers.
0:57:17 > 0:57:20Here's to the successful market. And cheers!
0:57:20 > 0:57:23- Ah, thanks very much for having us, as well.- You're welcome!
0:57:23 > 0:57:25The biggest buzz for me was the durum wheat, really.
0:57:25 > 0:57:29Cos that, I just thought, well, you know, a big ask here.
0:57:29 > 0:57:31But, actually, when it was combined
0:57:31 > 0:57:34- and then you came back with it in the packets...- Mm.
0:57:34 > 0:57:37And then when you made us that lasagne, that was just fantastic.
0:57:37 > 0:57:40But I have to say spending time in the kitchen with you, Nigel,
0:57:40 > 0:57:44because I'm not a cook, I've learnt so much that is easy to do.
0:57:44 > 0:57:46And then is just so rewarding at the end of the day.
0:57:46 > 0:57:50And, actually, you know, I've started doing more cooking at home already.
0:57:50 > 0:57:53I'm glad to hear that. Very glad to hear that.
0:57:53 > 0:57:57It's so easy to go and buy food that I actually only know
0:57:57 > 0:58:01what's there in front of me and what I'm reading on the packet
0:58:01 > 0:58:07and this, the opportunity of being here, and joining all those dots -
0:58:07 > 0:58:13right from my plate, my kitchen, right the way through
0:58:13 > 0:58:16literally to the seed, to the soil...
0:58:16 > 0:58:19It's been a great opportunity actually.
0:58:19 > 0:58:20Good, I'm glad you've enjoyed it.
0:58:20 > 0:58:22So are you going to miss Nigel and I,
0:58:22 > 0:58:25or are you going to be pleased to see us gone? Out of your hair?
0:58:25 > 0:58:27- I don't know!- Eh? - It's been fun.
0:58:27 > 0:58:30You're supposed to say, "We're going to miss you!"
0:58:30 > 0:58:33- OK, we're going to miss you. - That's it! Very good.
0:58:33 > 0:58:35THEY ALL LAUGH
0:58:36 > 0:58:40And we're really going to miss YOU and your WONDERFUL farm.
0:58:40 > 0:58:42- Thank you.- Hear, hear.
0:59:04 > 0:59:07Subtitles by Red Bee Media Ltd