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00:04I'm Prue Leith, cook, restaurateur, cookery school founder, and writer of 15 cookbooks.
00:12It's good, doesn't it?
00:14I'm in my 80s, so I haven't got time to waste.
00:18This series is all about the things that really matter to me.
00:22Family, fun, food, and friends.
00:27And some of those friends will be joining me.
00:29We'll be sharing simple home-cooked recipes.
00:33But I don't normally tell people about that bit. Only people I like.
00:39And celebrating the best produce.
00:42For 47 years, I have been lucky enough to live in the astonishingly beautiful Cotswolds.
00:49And my long-suffering husband John is coming along for the ride.
00:54Can you make that?
00:55Um, under-instruction.
00:58Today, I'll be teaching him how to make one of his favourite dishes.
01:02Goodness me.
01:03You've eaten this.
01:04That's a new logic.
01:06You just didn't know how it was made.
01:08Gardener and cook Sarah Raven will be treating me to a tempura with a twist.
01:14You can tell that you're also a florist.
01:16Lots of edible flowers in here.
01:18And I've got a handy hack for making perfect salad dressing every time.
01:23Welcome to my Cotswold kitchen.
01:35This series is all about the things that are important to me.
01:39Food that tastes great and is good for you is always a winner in my book.
01:43I also enjoy bringing unexpected ingredients together.
01:48So I'd like to start by showing you one of my favourite and slightly unusual recipes.
01:54Mackerel fillets with slow-roasted tomatoes and strawberries served with flatbreads.
02:01It might seem a bit odd to be cooking strawberries with a fish dish, but it rarely works.
02:07And why wouldn't it?
02:08I mean, lemon works well.
02:10Anything acidic will work well with fish.
02:14I love this little gadget.
02:15Look, you just shove it in, give it a turn around and it takes on me.
02:21I get very upset when I see chefs and they all do it, having strawberries like that.
02:28Because I'm just so mean, I can't bear to waste the end of the strawberry.
02:32So I think the strawberries can go in whole.
02:38Soak in the little tomatoes, but if they're fairly big, I'll chop them into halves or quarters.
02:47Roasting strawberries is probably a bit unusual, but I just want to concentrate the flavour.
02:53If you slow-roast anything, all you're doing is reducing the water content in it,
02:59which of course makes it stronger because what stays in there is the flavour.
03:03You're just getting rid of moisture and keeping the flavour.
03:07Right, now we're going to put some oil all over it.
03:09It could be olive oil.
03:11It doesn't have to be olive oil.
03:13A bit of salt all over.
03:16This is one of the occasions I would use sea salt because it's going to remain a bit crunchy on
03:21top and delicious.
03:24Now, depending on the ripeness of the tomatoes and the strawberries,
03:27this could take anything from 20 minutes in a slow oven to 40 minutes, 50 minutes.
03:34If you've got the time, the slower you go, the better,
03:37because you don't want it to start to brown and char before the tomatoes and strawberries are really reduced and
03:44flavoursome.
03:46So, that's going in the oven.
03:48Set a fan oven to 150 degrees centigrade.
03:53Right, now for the mackerel fillets.
03:55These are fesh fillets and they've been very nicely filleted by the fishmonger.
03:59What he hasn't done, though, is take out these little pin bones all the way down there, you can feel.
04:04So, I've got a pair of tweezers here and I'll just take them out.
04:10Can you see that?
04:12To be honest, if the fishmonger hasn't done the pin bones, it's not the end of the world because if
04:19you only have a row of little bones down there,
04:22it's not too desperate for the diner to have to spit out the odd bone.
04:27But, if you want them all out, you can use any pair of tweezers.
04:32I suggest you keep them for the fish.
04:36Don't nick them from your dressing table.
04:39Isn't that beautiful?
04:39You can tell it's so fresh, it's shiny and lovely.
04:44The thing about grilling fish, if you grill it with your skin on, because I like crispy fish skin and
04:51I think it tastes fantastic,
04:54you need to cut a few tiny little slits in it like that, because otherwise the skin will shrink as
05:03it grills and then the whole fish starts to curl up.
05:06So, that's to allow it to open up without bringing the whole fish with it.
05:13So, I'm going to just put a couple of cuts in each one.
05:18One, this would be for me and John for supper, just two people, four fillets.
05:24You don't really need any oil because there's a lot of oil in the fish skin, but I like it
05:32to be really crispy and to blacken a little bit.
05:36I think you need a bit of colour on it and the oil all helps with that.
05:40So, that's going to go under a really ferocious grill, as hot as you can get, but not bang underneath
05:46it, otherwise you'll scorch the skin and you won't cook the bottom.
05:50But I'll put it on a shelf, I'll show you.
05:52So, about three inches under the grill.
05:57Cook for three to four minutes under a hot grill.
06:00So, I'm going to serve some flatbread with my mackerel and tomato concoction.
06:07And this flatbread is the easiest one to remember.
06:12You just need equal quantities.
06:13That means equal grams to mils of flour and yoghurt.
06:19So, this is 120 grams of flour and this is 120 mils of yoghurt.
06:30You need a little bit of salt.
06:35And that's it.
06:36Now, this is self-raising flour, which is what it'll get a little bit puffed up.
06:47If you flour your hands, just put it all together and knead it very quickly.
06:54It really doesn't need much more than that.
06:57Just get it together.
06:58However, it just mustn't be absolutely sticky, but it must be nice and soft.
07:04So, we chop it in half because we want two.
07:08You don't need a rolling pin, you can just pull it out like that.
07:12Sometimes you can roll it really thin if you want a crisp flatbread.
07:16Or you can have it a bit thicker if you want one like a pitta, you know, a little bit
07:21squashy.
07:23But I'm going to have it as a medium, but how about like that?
07:27And then you don't have to let it rise or anything like you would with a yeasted bread, because there's
07:32no yeast in this, of course.
07:34I reckon my mackerel's got to be done by now, so I'm going to have a look.
07:39Oh yes, lovely.
07:42I love it when it looks like that.
07:44It's just a bit bubbly and a bit brown on top and the skin will be crisp.
07:49Right, now for the flatbread.
07:52So, let's put a little bit of oil in the pan.
07:57When your pan is really hot, if you put your hand over it, you should, don't touch it, but you
08:03should be able to feel that there's a lot of heat coming off it.
08:06And then just slide your flatbread onto it.
08:13Okay, so you can see it's puffing up now like a sort of scone or something.
08:17So, let's see if I can turn it over.
08:21The tomatoes and strawberries are nicely roasted now.
08:25This is how I like them to look, a bit collapsed and soft and charred, and I'll use some of
08:32the juice like a dressing, and I think they'll be lovely.
08:35The thing about tomatoes that everybody knows is that basil is the perfect flavour to go with them.
08:42So, I've got a lot of basil here, which I'll stick on at the end.
08:45I'm going to put a couple of nice big tomatoes on here.
08:51I'm going to put some strawberries, different coloured ones, and quite a lot of basil, which you can tear or
09:05just have the leaves whole, which I quite like.
09:07Like this.
09:11Like this.
09:40Like this.
09:45Like this.
09:49Like this.
10:07Like this.
10:10Yeah.
10:10Like this.
10:18Like this.
10:25Welcome back to my Cotswold kitchen where I want to share with you all the things that matter to me,
10:31good friends and good food.
10:33I also love anything that makes home cooking easier.
10:39Before my guest Sarah Raven arrives, I just want to show you a quick baking tray hack.
10:52I need something to put in the oven.
10:55So I've got a pre-baked quiche crust and I'm going to put a whole lot of roast vegetables into
11:04it.
11:08And this is a custard with four eggs and 400 ml of creme fraiche, whizzed up together with a little
11:18bit of salt and pepper.
11:23Right, now that's going into the oven, but I want to first show you a trick.
11:28Right, most oven trays like this one have a lip all around it.
11:32Now if you put a hot quiche in there and try to get it out, it's really difficult.
11:36So what I do is simply turn the whole thing over and put it in that way.
11:43And that makes it very easy to slide the quiche in and out.
11:52That's lunch.
11:53I find the lips on oven trays really irritating.
11:56So I mostly have my trays upside down all the time because it means if you've got something on a
12:02cookie tray or a roast pan, it's the same solution.
12:07You can just slide them in and slide them out.
12:09So that quiche is baked now, so I'm just going to slide it off like that, very easily.
12:20A perfectly baked roasted veg quiche, thanks to my oven tray hack.
12:25Delicious.
12:32Like me, my guest today loves cooking and gardening and has combined both to create an amazing business.
12:41She's the writer, Sarah Raven.
12:47Welcome to my kitchen, Sarah.
12:49Thank you so much.
12:50It's very lovely to be here.
12:51What are you cooking?
12:53Look at this.
12:54Isn't it amazing?
12:55I love that thing of being able to wander outside and pick supper.
12:59I don't like shopping very much.
13:01And so I'm going to cook a garden tempura.
13:03And so I went and harvested all this this morning.
13:08You can tell that you're also a florist.
13:10Lots of edible flowers in here.
13:12It all looks so lovely, you know.
13:13It's just beautiful.
13:15So I think, of course, we eat completely with our eyes.
13:19And I love that thing of food being incredibly beautiful as well as tasty.
13:23I have these sort of rules of what I think works well and really good shapes look fantastic on the
13:31plate.
13:32And so a whole plant of a nasturtium like that dipped into the batter and then just served all crunchy
13:39is rather lovely.
13:42Which I've never, ever thought of doing it in my life.
13:43So that goes into a really, a sort of Japanese-style tempura batter, which is flour, corn flour and baking
13:50powder.
13:50And then I just tend to serve it with two or three dipping sauces.
13:55So maybe just a soy sauce or a green mayonnaise.
13:58Are you going to make a sauce?
14:00Yes.
14:00I'll make the mayonnaise first.
14:02OK.
14:02And I picked some French tarragon this morning.
14:06And because it's going into the food processor, I just need to take the coarser stem off.
14:11But so quite a bit of that because that's going to be the main flavour.
14:14And then always the main carrier of a green mayonnaise, I think, should be flat-leaf parsley, a little bit
14:24of coriander.
14:24I might do a little bit of mint just to give a bit of tanginess.
14:28And that's probably enough for us, for a green mayo.
14:31So into that just goes two egg yolks.
14:35I am going to put the lemon juice in there, which is the juice of one lemon.
14:40And just because I've done that, I'm going to put in a tiny bit of Dijon mustard because that holds
14:45it together well.
14:47I think mayonnaise has to be quite salty.
14:49So in goes quite a bit of salt there.
14:52And I'll add pepper at the end.
14:53OK.
14:57So that is plenty.
15:03So then just really nice and slowly.
15:08And so the main carrying oil is sunflower oil.
15:12Tiny bit more of that.
15:17And then I always finish off with just a bit of olive oil.
15:22That's probably enough.
15:23And then I would taste it and I might put a bit more olive oil in.
15:35Delicious.
15:40It's perfect, isn't it?
15:42What more do you need to prep here?
15:43So I'll just pick out enough for you and I.
15:46So we'll have a nasturtium each, some beans each, so we can get to taste those.
15:52I'm just splitting the aubergine so that the batter and the fat goes up.
15:58And I'll just prepare.
16:00I can't believe these great long...
16:02I know, they're great, aren't they?
16:04I mean, that's the beginning of it and it's huge and then a tiny bowel.
16:08And they'll get to this length in the end.
16:11So Tromboncino is its name.
16:13Yeah, I'm crazy about them.
16:15Sarah, what I know about you is you got a history degree, you then trained as a doctor,
16:20worked as a doctor for a while, quite a long while, and then became a gardener.
16:28Yes.
16:29You must have written half a dozen gardening books.
16:32Yes, I've written, yeah, probably more, in fact, and three or four cookbooks.
16:38Why I was attracted to you and what you were doing was because you seemed to be really hot
16:43on colour and embrace colour and love colour.
16:46When I first started gardening in England, most of my friends were so busy choosing the
16:51plants that were pale as anything.
16:54Yes.
16:54They're all mobile, pink or white, and also rather small and unobtrusive.
17:00And I come from South Africa and I like zinnias and...
17:04Yes.
17:04And I like in-your-face colour.
17:07Yes.
17:07No, I couldn't agree more.
17:09And I think you and I both like branching out a bit from the safe...
17:12But I like a bit of vulgar colour, no question.
17:14A bit of vulgar colour, yes.
17:16Absolutely.
17:17You have lovely pots in your garden.
17:19Yeah.
17:20I mean, not just for veg and stuff, but beautiful sculptural things and tubs of tulips and...
17:25Yeah, I think of them as living flower arrangements, I think.
17:29That's why I think I'm so drawn to pots, is what you put in them.
17:33When I used to teach floristry, I would think you've got to choose your sort of really fantastic
17:38flower, like your nasturtium here, which I call my bride.
17:41And then I'm going to choose something the same colour, but not quite so dominant.
17:45And that's my bridesmaid.
17:47And then I always want to choose something which I call my gatecrasher, which is a bit of colour contrast.
17:54Which lifts it all.
17:56And I kind of think like that in the pots as well.
17:59So that, it's explaining my whole colour theory.
18:05This is a variety called Hot Shakira.
18:07And you know, when you cut into a chilli, it's quite stinging on the eyes.
18:11Whereas when you cut into a pepper, you get that kind of sweetness.
18:14Sweets.
18:14And it hits you at the back of the throat.
18:16And so I know that this is hot for a pepper, but it's not a chilli.
18:20Let's have one.
18:21Let's have half of that each, whatever, yeah.
18:23OK, so I think that's plenty for us.
18:26So, the batter.
18:28Now, this is Japanese tempura type.
18:30Yeah.
18:31So, in the old days, I always used to use an egg with flour.
18:36And it makes for quite a heavy, pancake-y style of batter.
18:40And I've very much moved away from that.
18:43And so now, I always use this recipe pretty much, which is 150 grams of plain flour.
18:51100 grams of corn flour, which is a lot.
18:54But it really helps with the crunch.
18:55And then the final thing is 10 grams of baking powder.
19:00And just, if you just sift those through.
19:05Sarah then adds her secret ingredient, cold fizzy water, to get a fluffy batter that will deliver a good crunch.
19:12What I love about this is I don't measure it at all.
19:16I just go until I get to a double cream consistency.
19:19And I don't know about you, but I'm a quite impatient cook.
19:23Yeah, me too.
19:24So, I just, I don't want to have the weighing scales and add another process.
19:29So, I just want to fold it.
19:30And not too much beating either.
19:32So, I've got most of the lumps out.
19:34But it doesn't matter if the odd lump goes in because that will just explode into a balloon in the
19:38hot fat.
19:39That's pretty smooth.
19:40Yeah, that's fine.
19:41And that's about the right texture.
19:43So, wouldn't you say double cream?
19:45Yeah, absolutely.
19:47So, out of this lot, I'm just going to go for the things that I know take longest to cook.
19:52So, I'm literally just going to drop the squash in first.
19:58And the good thing about the double cream consistency is you can see you get a good covering.
20:04Yeah.
20:05And if it's thicker, it's too pancake-y.
20:08If it's thinner, it just slips off.
20:10Yeah.
20:11And then I'm going to go for the next chunkiest thing, which are the family of aubergines.
20:18And I don't use tongs.
20:21You can if you don't want to.
20:22Get your fingers messy.
20:23Yeah.
20:24So, those are the next ones that go in.
20:26And they will all take probably about two or three minutes, I think.
20:31But you've got to keep an eye that you're not burning the batter.
20:34I worry about fishing them out.
20:35You worry about putting them in.
20:36Brilliant.
20:37And the other thing that's important is you're not putting everything in at once.
20:41Yeah, not too many.
20:42So, I think we can still fit the courgette tromboncino.
20:46And I want to get the flour fully coated because that's the thing that really puffs up.
20:52So, that goes in next.
20:54I'm a little schmoozing about so that I get both sides.
21:03All right.
21:04So, I reckon we're ready to go.
21:07So, I tend to take them out in the order that I kind of put them in.
21:10So, the squash first.
21:13And then, with that, the aubergine.
21:18Leaving as much fat as I can behind.
21:20And on to the...
21:21It's a really lovely light batter.
21:23Yeah, it is.
21:24That's so beautiful.
21:25Isn't it?
21:25That's such a good shape.
21:27And that's, for me, kind of, as well as the taste is how beautiful it is.
21:34It just looks lovely already.
21:36I just want that the test is...
21:38Can you hear?
21:39Oh, yeah.
21:40Fish tick.
21:41Nice, crunchy, not soggy.
21:43And that's the thing with no eggs.
21:45And then, finally, the quickest to cook are, of course, the kale and the nasturtium,
21:51because they're really thin leaves.
21:56They are looking pretty good, aren't they?
21:58I'll watch these, and you can start making this look fantastic.
22:02OK.
22:04I definitely want a nasturtium right the way around the edge of the plate.
22:09So, you do see it, sort of, the whole thing just has such a great shape.
22:14And then I want a bit of colour, so a little bit of the red.
22:19And then I just want to make sure I've got at least something of each.
22:23So, that's the kale, and a couple of bits of those, probably.
22:29And then the courgette flower, and you can, sort of, see the nice yellow colouring.
22:35A little bit of squash on the edge.
22:39And then more of the temperate flowers.
22:43And just for extra vivid colour, a bit of edible flowers over the top.
22:53So, again, bride, bridesmaid, gatecrasher on the plate, really.
22:57So, a little bit of...
23:00Something...
23:00Zappy.
23:02And then contrast with the blue.
23:06That looks so... It looks lovely.
23:09Really lovely.
23:10So, there we go.
23:10If you got that in a restaurant, you'd be so thrilled, wouldn't you?
23:13And then in it goes to your green mayonnaise, or your soy,
23:18or your chilli dipping sauce, or chilli chutney.
23:20I'm now salivating like anything.
23:24Good.
23:24Can I do that?
23:25Yes, let's go for it.
23:26OK, so, shall I try with this one?
23:28And I'm going to get you a drink.
23:31So, I'm going to use the snapdragons over the side.
23:37That's lovely.
23:37I think you can't have too many edible flowers, really, in one's life.
23:41It's just so lovely.
23:43I mean, this is biodiversity on a plate.
23:45It is.
23:45It is.
23:47Thanks, Sarah.
23:48Cheers.
23:54Coming up, my husband reaps a bumper harvest from our veg garden.
23:58You're going to have a very healthy tea, John.
24:01I think Prue will be thrilled to have him this sod in the kitchen.
24:04Meh.
24:05Meh.
24:05Come on.
24:06Come on.
24:07And we meet a very special sheep.
24:10So, this Merino Yew is particularly friendly, and her name is Prudence.
24:26I don't think we can boast green fingers like Sarah Raven, but we try.
24:32My husband, John, looks after the veg patch in our garden, and he's out there now harvesting
24:38any veg that's ready and potting up some new ones.
24:42Where we're standing is actually the end of the field behind us.
24:47And we suddenly found, after planting nearly 200 trees, that we had loads of pots.
24:52So, we thought, well, let's utilise these pots and have all the fresh vegetables that
24:59we all really like.
25:02I might fancy myself as queen of the kitchen, but John has his own recipe for making perfect
25:08pots.
25:10Soil, peat-free compost, manure, grit, organic fertiliser, and charcoal.
25:19So, give it about a minute in this.
25:23Get a wheelbarrow under it.
25:33Oh, look at that.
25:34Absolutely beautiful.
25:39Our wonderful gardener, Philippa, is on hand to help with looking after the pots.
25:46Hi, John.
25:47Just remind me, what's this for?
25:50Yeah, we're just topping off here.
25:52We've got a delivery of elephant garlic coming in the next couple of weeks, and it'd be great
25:57to get the soil in place, ready for planting.
26:09Look, while we're here, why don't we glean a little bit of everything and take it up to
26:16prove for any hope of a nice salad.
26:20Okay?
26:21Good idea.
26:24I'm just going to pick some of the Lola Rosso.
26:27Got some nice chard here.
26:29Got it in three colours.
26:31Red, white, and yellow.
26:34Really nice.
26:35Here's some yellow.
26:37What have you found that's really been the most productive?
26:41Because you've been harvesting it for a bit now, haven't you?
26:43Yeah, to be honest, I think the way the weather's worked this year, with the mix of the sun,
26:48the rain, things like the foliage, so like the leaves, the spinach, the Lola Rosso here,
26:53have just come on no end.
26:55So there's, you know, there's a lot of foliage, but things like the tall French bean there
26:59look like they're coming on really well.
27:05Do you cook them and eat them hot or cold or both?
27:08You can do either.
27:09The small ones you could pop in a salad or literally just blanch them.
27:13The interesting thing is they're lovely in their purple state, but they lose a bit of
27:18the colour, funnily enough, when you're cooking.
27:19Oh, right.
27:20Yeah.
27:20You've got some great rainbow chard there.
27:23That's really colourful as well, isn't it?
27:25Yeah, this is good.
27:27We haven't pulled a carrot yet, so I think I'm going to go for the ones with the biggest
27:32stalk.
27:33Not much on the end, but I bet you that tastes delicious.
27:36And we are picking them rather too early.
27:40Yeah, it's a bit early, yeah.
27:41And I'm picking these lettuce.
27:42I'm not going to leave these carrots.
27:44My goodness, I do want to have a bite of that.
27:46They taste so different as well.
27:48They're so sweet.
27:49These ones, John, I'm just taking off around the edge.
27:51Lovely.
27:52Because that'll mean that we'll get more growth out through the centre.
27:56You can just keep picking.
27:58Well, I'm going to take some of the kevalonero.
28:02You're going to have a very healthy tea, John.
28:04I think Prue will be thrilled at having this sod in the kitchen.
28:07Thanks, John.
28:08Those leaves will make a wonderful salad.
28:11And next, I'm going to show you a handy kitchen hack to ensure that you make the perfect salad
28:17dressing every time.
28:20It's so easy.
28:21I almost feel ashamed telling you.
28:29Basically, you want one part vinegar to three parts oil.
28:34And when you guess, sometimes you get a little bit wrong and then the vinaigrette is too oily
28:40or it's too sour.
28:42This is 150 mils of oil and 50 mils of vinegar.
28:46And put the vinegar into a jam jar first.
28:52Then put a rubber band around the jam jar at the top level of the vinegar.
29:00Then add your three parts oil.
29:07And put another rubber band at the top of that.
29:16So now, next time, you don't have to measure anything.
29:19You just pour to that level with the vinegar, then pour to that level with the oil.
29:26And then, because you want it to taste nice, you might put a bit of mustard in it.
29:36And a bit of honey, if you like.
29:38I don't use honey, but lots of people do.
29:41A little honey, a little sugar, whatever seasoning you like.
29:44And I would always put quite a lot of salt, because don't forget you're salting for the whole salad,
29:49not just for this vinaigrette jar.
29:52And a bit of pepper.
29:56So when you've got all the seasonings in, just give the thing a great big shake.
30:01Make sure it's properly emulsified.
30:06And when you put it on the salad, put very little, much less than you think.
30:13If you put too much, it gets very heavy, and the salad wilts very quickly,
30:19because it's just got too much oil on it.
30:22And then turn it.
30:24You can turn it.
30:25With the salad servers, I usually do it with my fingers.
30:29Carefully washed, of course.
30:32And if you lift your salad up, and there's a lot of oil in the bottom, it's too much.
30:37It should just be like that.
30:39And that's a perfectly dressed salad.
30:43Yum.
30:48I don't just love cooking.
30:50I also really care where the produce comes from, and how it's grown or reared.
30:56Having really good ingredients on your doorstep not only saves food miles,
31:01but it means that you can be sure that your meat has been raised with compassion.
31:08That's why I admire a farm shop that is truly organic.
31:13At Aylesford is truly diverse in its farming system, so we are producing all of the dairy products,
31:20poultry meat, venison, beef, sheep meat, vegetables of hundreds of varieties.
31:27You name it, we produce it.
31:30I think that of all the meat we produce, the most consistent, beautiful, tender, tasty meat is lamb.
31:44And I absolutely believe it's because we do it in an entirely slow way with forage-based diets,
31:51these green diets, grass, clover, kale.
31:55And it allows the animal to grow at its own speed with a very, very natural diet,
32:01which then in return gives you a beautiful, sweet meat.
32:08Richard is a hands-on farm manager.
32:12What we've got here is a really modern piece of sheep-handling equipment.
32:16So the sheep are running up the race.
32:18It's quite natural for them to do that, you know, follow my leader.
32:21As they come through the race, it's actually weighing the animal,
32:24and if it weighs above 42 kilos, it will automatically stop the animal and draft it into a separate pen.
32:31This monitoring helps Richard make sure that his sheep maintain a consistent and healthy weight.
32:44This group of sheep behind us make up the largest number of sheep on our farms.
32:50This is the Thlin, L-L-E-Y-N, developed on the Thlin Peninsula in North Wales.
32:56They're a pure breed.
32:58We farm around 5,500 of those, and they produce the majority of our lamb.
33:04And in addition to that, we have the Kerry Hill.
33:08Now, they were developed a couple of hundred years ago near Powys on the English-Welsh border.
33:13They have these very striking black eyes and black nose and black knees.
33:18I love them because they've got that real thrift, that livability.
33:22They get up and go.
33:23And we've now got about 200 of these Kerry females on our farm.
33:30And there's the Cotswold.
33:32These would have been the predominant sheep in the Cotswolds back in the 15th and 16th century
33:37when wool was worth its weight in gold.
33:39So all of the wealth of the Cotswolds is due to these ladies.
33:45And then the Merino.
33:47Super, super special sheep.
33:49So this is actually a line of Merinos called a Saxon Merino.
33:53So they're not kept particularly for their meat.
33:56They're kept for their wool.
33:59Wool from your average sheep in Britain is not particularly fine.
34:03And it would go to make carpets and perhaps a lamb's wool pullover, etc.
34:08These guys will produce wool that is fine enough to produce fine clothes
34:13and garments that you would have close to your skin.
34:17Actually, Merinos are indigenous of Spain
34:20and they're farmed mainly in arid countries like Australia and New Zealand and South America.
34:26But if you look back far enough, Romans actually farm Merinos in Britain.
34:32And we're about to meet the most important member of the flock.
34:38Come on. Come on.
34:43So this Merino U is particularly friendly and thoroughly spoiled
34:48and her name is Prudence.
34:50What a lovely name.
34:52So I think she's very happy to come across and say hello.
34:56So this is Paco.
34:58He's a two-and-a-half-year-old border collie.
35:00I've had him since he was an eight-week-old puppy.
35:03One man with a very good dog can work an awful lot of sheep.
35:07It would take an awful lot of people to do what a dog does.
35:12So we produce all of our animals 100% organically.
35:16The animals receive no antibiotics.
35:20If there's a sick animal, of course, rule number one is you are going to treat it.
35:24And if veterinary advice were needed, we would use it.
35:28But there's no general use of antibiotics, no general use of medicines,
35:33no general use of any sort of agrochemicals on our sheep flock.
35:39What's wonderful is that we truly own the story of food production.
35:44The animals are conceived, born, fattened, finished, reared,
35:48and they end their lives on this farm.
35:51So whether it's a dairy cow of ours producing milk
35:54and the milk travelling less than 30 yards to the creamery
35:56and converting into cheese,
35:59generations of sheep that are bred and produced on farm
36:03that produce beautiful quality carcasses,
36:06that's truly farm to fork and something which I'm very, very proud of.
36:15Coming up next, my husband, John, will be in the kitchen.
36:19When I will be cooking some of that lamb you've just seen,
36:23I'm going to make a teriyaki roast.
36:26That looks fantastic.
36:27It looks nice, doesn't it?
36:29Mmm, delicious.
36:46I'm very lucky that both John and I really like great food
36:50and having friends to share it.
36:52But it doesn't have to be time-consuming and elaborate.
37:02Both John and I are tremendously gregarious,
37:05and if John had his way, we would have a dinner party every week.
37:09Doesn't happen, does it?
37:12So what we occasionally do is have a dinner party,
37:18which this dish is perfect for,
37:20because it takes no time to put together
37:23and it seems really smart.
37:25It's a teriyaki butterflied lamb.
37:28So what you do is you get the butcher
37:30to take a shoulder or a leg of lamb
37:32and take the bone off it.
37:34You can bang it into a blazing hot oven
37:37and roast it in half an hour.
37:40But what you need to do is marinate it,
37:43if possible, the day before,
37:45but I have to say I have occasionally done it
37:47without marinating it at all.
37:49I'm using 150 mils of teriyaki sauce
37:53and 30 mils of honey.
37:55Goodness me.
37:57You've eaten this and you love it.
38:00You just didn't know how it was made.
38:01And you just have to do this.
38:04It's lovely.
38:04It's squishy and I enjoy it.
38:06And then you leave it overnight
38:09and the next day you stick it into a pan.
38:12But I've got one that has been marinating,
38:14so we'll use that.
38:18So now we have marinated lamb
38:22and you'll see that the sauce goes much more liquid
38:25as it marinates.
38:28And John, could you just shove a bit of oil into there?
38:33Okay.
38:38Put the lamb in.
38:40Add all the sauce.
38:46And John, if you can stick that into the oven,
38:49we'll time it.
38:54So, now, if you like rare lamb,
38:57you take it out after 25 minutes.
39:00If you like medium lamb,
39:03you take it out after half an hour.
39:06And if you like really well-done lamb,
39:0935 minutes.
39:10You're sick of standing here like an anna.
39:14Do you want to do something?
39:16I want to do something.
39:17Right.
39:18Well, can you make a salad?
39:19Yes.
39:20You have to chop up the spring onions and the chives.
39:24Right.
39:24And put all those things in there.
39:27Olive oil, vinegar and honey and...
39:29Salt, pepper?
39:31Salt and pepper.
39:32Yeah.
39:33Okay, off you go.
39:34Okay.
39:34This is a pui lentil and sweet potato salad.
39:38So these are pui lentils.
39:40These lentils are pre-cooked
39:42and you can get them in a can or a jar.
39:45If I went to Leith School,
39:47would I have learnt to do this properly?
39:49Yes.
39:49Okay.
39:50Just checking.
39:52You're doing all right.
39:54So that's sweet potato
39:56just peeled,
39:59cut into chunks
40:00and roasted
40:01until it's nice and soft.
40:03Can I cut those
40:04just a little bit bigger
40:05than little slices?
40:07You can cut them any way you like.
40:08Can I do that?
40:09No.
40:10No.
40:10It has to be that?
40:11I say any way you like
40:12and then immediately say no.
40:14No, I'll tell you how I do them.
40:15I put three of them in a row
40:16like that,
40:17slightly on the line.
40:18Yeah.
40:18And cut them
40:20so you get long...
40:22Do you like that look?
40:24I should have gone to Leith,
40:25I told you.
40:30Do I just stir that?
40:31Yeah, whisk that up.
40:32Whisk that up.
40:33And do I...
40:34You can put something...
40:34Oh, too much salt.
40:35Just about that much.
40:36I know you don't like pepper
40:37but I do, so...
40:38Yeah, okay.
40:40Well, that answers that question.
40:47Give it all a good mix.
40:49I think that looks wonderful.
40:52It looks interesting,
40:53it looks appetising
40:54and it's nutritious
40:56and easy.
40:58All of that.
40:59Well, John,
41:00I can't say you were
41:01absolutely brilliant
41:02at making salad
41:03but I know you're
41:04pretty good at booze.
41:05I'm going to start off
41:07with a bit of salt.
41:10I'm making a margarita.
41:13Which is my favourite drink.
41:15And that should do.
41:18I like mine
41:19with the traditional lime
41:21and salt
41:22around the rim of the glass
41:23but John likes his margarita
41:25with a chilli spice mix
41:27for an extra kick.
41:29The rim of the glass
41:31is dipped
41:31in freshly squeezed lime juice.
41:33Then one glass
41:35is dipped in salt.
41:36Just make sure
41:37it gets all the way round.
41:40Perfect.
41:41Okay.
41:44And one in the spice mix.
41:47That looks quite successful.
41:49There we are.
41:49I'm going to put a bit of ice
41:50in the bottom of this.
41:53Try not to
41:54get it on the edge.
41:56This one
41:57is
41:59in there.
42:02And
42:02this is
42:03the mixture
42:04made up earlier.
42:05Now this is made up of
42:06two parts of tequila.
42:09One part of Cointreau
42:10and one part of lime juice.
42:12So if you were doing it
42:13with egg cups
42:14one egg cup full of lime juice
42:15one egg cup full of Cointreau
42:17and
42:17two egg cups
42:19full of tequila.
42:24I'll do the usual sharing
42:26that we do
42:27which is 70% to you
42:29and 30% to me.
42:35There we are.
42:36I made a chilli flour for you
42:37just in case
42:38there's not enough spice
42:39you can eat the chilli.
42:40Chin chin.
42:46Delicious.
42:47It is very good.
42:48I do like a margarita.
42:51That is a very good one.
42:53Maybe I better have a look
42:54of my lamb.
43:01So
43:02I would say
43:03that is perfect.
43:06So 57 degrees
43:08is medium rare.
43:10So this should be just
43:11the rare side of medium.
43:14Now what you do
43:15is you leave it to rest
43:16and then it will settle
43:19a little bit
43:19and you can carve it
43:21and it will be evenly pink
43:22all the way through.
43:24If you're doing this
43:24for a dinner party
43:25the trick is
43:27you get the lamb already
43:28in its marinade
43:29in the roasting tin
43:31and you get the oven
43:32up to temperature
43:33and then when the last guest arrives
43:36when the doorbell rings
43:38with the last person coming
43:39you put the lamb
43:41into the oven
43:42then you have
43:43half an hour more
43:44drinks time
43:45and then you take
43:47this lamb
43:48out of the oven
43:49as the guests
43:49are coming in
43:50but you put it on the side
43:52then you eat a first course
43:53and that takes
43:54about half an hour
43:55or 20 minutes
43:56during which time
43:57this is settling
43:58and you've got
44:00a piece of foil
44:01over it
44:01and maybe
44:02a couple of tea towels
44:03on top
44:04just to keep it warm
44:05and then when you carve it
44:07it will be
44:08absolutely perfect.
44:09The joy of this dish
44:11is that the sauce
44:12gets made by itself.
44:13I mean this is the sauce
44:15and you don't have
44:16to make gravy
44:16and I know
44:17when you're making
44:18a roast
44:19making the gravy
44:20is always the hassle
44:20at the end
44:21but this thing
44:22makes gravy
44:23all by itself.
44:28So I'm
44:30mixing it all up
44:32get any stuck bits
44:34from the bottom
44:34of the pan
44:35is nice
44:37and then
44:38tip that
44:39into a warm jug
44:45so my lamb's
44:47now had
44:4720 minutes rest
44:48so it should be
44:50really perfect
44:51I think.
44:53That's my bit.
44:54The end bit
44:55you want.
44:56I don't know.
45:01Rips like that
45:02whoops
45:05That looks
45:06fantastic.
45:06Nice doesn't it?
45:08I knew you would
45:09like it.
45:10And a bit of salad.
45:21And if you want
45:22a little bit more gravy.
45:25Can I put a bit more
45:26onion on that one?
45:27Yeah.
45:31Teriyaki lamb
45:32and sweet potato
45:33and lentil salad.
45:35Want a bit?
45:36I think it comes
45:37under the heading
45:37of Daphne.
45:38Daphne.
45:39Daphne.
45:40He has a bit.
45:41Thank you very much.
45:42Is that for me?
45:43Yeah.
45:47Oh you can taste
45:48that marinade.
45:50Mmm.
45:51Delicious.
45:56That's it for now.
45:58See you next time
45:59with another
46:00wonderful guest,
46:02clever kitchen hacks
46:03and more delicious
46:04recipes.
46:16a little bit
46:34forhos.
46:34taking care
46:34what you
46:35before the
46:35Transcription by CastingWords
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