Marcus Wareing's Tales from a Kitchen Garden S02E06-E10 (1280x720p HD, 50fps, soft Eng subs)  

E06
Marcus Wareing explores new possibilities on his Sussex smallholding. Interested in diversifying his cooking, he decides to build a smoker. But first, he needs something to smoke in it. Heading out to a sustainable trout farm in Hampshire, Marcus discovers what it takes to produce this delicately flavoured fish. Bringing some back to fillet at his smallholding, Marcus soon gets to work building a cold smoker with the help of his friend and fire expert Chris Taylor. After taking a quick break to fix a hole in the shed roof thanks to a few pesky squirrels, Marcus puts the trout into the smoker. While he’s waiting for it to be ready, Marcus wastes no time bagging up some compost and delivering it to a community allotment in north London. One of the founders of the group, Paulette, shows him around and tells him more about the project. Back in Sussex, the trout is smoked and ready to be eaten. Marcus enjoys it as part of a delicious open sandwich with coal-roasted beetroot.


E07
Marcus Wareing explores new possibilities on his Sussex smallholding. He has noticed more and more deer on his land and wants to learn what, if anything, he should be doing to manage them. So, he heads to the Knepp Estate to meet Charlie and Issy, who have turned over their 3,500-acre farm to rewilding, in which deer play a vital role. He learns that they can help to provide habitat for lots more wildlife, and in order to control their numbers at the Knepp, they also produce venison. Back at the farm, Marcus has invited two apprentice chefs to have a foraging masterclass from expert and friend Colin Wheeler. When it comes to foraging, Marcus is an apprentice too, so along with the young chefs, he’s excited to learn what edible plants he has growing unnoticed on his property. In the kitchen garden and orchard there is an abundance of produce, much more than Marcus and his family can use, so he harvests four boxes of fruit and veg to deliver to the local community kitchen. Feeling inspired by his visit to the Knepp, Marcus cooks a fabulous haunch of venison to share with Anatoliy, Stuart and Fred.

E08
Marcus Wareing explores new possibilities on his Sussex smallholding. There is an abundance of fresh produce growing in the kitchen garden, but one of the most important ingredients that Marcus uses is salt and that is something he cannot produce himself. He travels to Maldon in Essex to learn how it is made. Then it is time to lend a hand, as farmer Stuart needs help prepping some sheepskins that he is making into rugs. Back at the smallholding, Marcus experiments by building a no-dig bed in an unused area of the farm. Then, as he is planning to grow edible flowers there, he pays a visit to his friends Sinead and Adam, who are experts and have lots of advice and even some plants to get him started. As a thank you, Marcus makes them a sumptuous pear and ginger cake with salted caramel sauce.

E09
Marcus Wareing explores new possibilities on his Sussex smallholding. One of his favourite things about the farm is having livestock grazing in the fields. Last year, Marcus obtained two Longhorn cows, but now he is thinking of expanding his herd. So he visits the nearby Buckhurst estate to learn about traditional Sussex cattle and try some of their meat to see if they are the right breed for him. Then Marcus learns about pond management and how to encourage more wildlife onto the farm. As well as pickling pears and helping Anatoliy pick a bumper crop of lavender. Finally, it is time to eat, so Marcus cooks an epic steak sandwich using Sussex sirloin and homemade bacon jam, the perfect lunch for Stuart, who is hard at work in the field.

E10
Marcus Wareing explores new possibilities on his Sussex smallholding. In an attempt to deter any duckling-stealing predators, Marcus puts his scarecrow making to the test. Marcus enters his scarecrow into the local Framfield Scarecrow Festival’s annual contest. Gracefully accepting defeat and eager to get back to work, Marcus pays a visit to dairy manager Dom at Plawhatch Farm. He drops off some of his freshly picked berries to be turned into blackberry yoghurt and prepares for a lesson in cheese bandaging. With the yoghurts safely delivered to the local community kitchen, Marcus wastes no time back at home. He whips up a fig salad as a thank you to his gardener Anatoliy, and with the help of his family, installs his new scarecrow by the pond. Finally, Marcus prepares some pizza toppings before heading off to a local pizza party for a relaxed night with his neighbours.

First broadcast:  September 2023  
Duration:   30 minutes per episode  
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