Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 9 – In the picturesque setting of his Sussex smallholding, culinary maestro Marcus Wareing constantly seeks fresh adventures. Among the myriad joys that the farm offers, the sight of livestock meandering and grazing leisurely across the vast green expanses holds a special place in his heart. Just last year, Marcus introduced two majestic Longhorn cows to his farm. But as with any passionate farmer, the desire to grow and nurture has him contemplating the expansion of his bovine family.
To ensure he makes the best choice for his farm, Marcus embarks on a visit to the renowned Buckhurst estate. This place is famed for preserving and championing traditional Sussex cattle. Here, he delves deep into understanding the nuances of the breed and even samples their delectable meat, pondering if this breed might just be the perfect addition to his farm.
However, Marcus’s journey of discovery doesn’t end with cattle. He dives into the intricate world of pond management, learning strategies to attract a greater variety of wildlife to his haven. His ever-evolving curiosity also leads him to the art of preserving pears through pickling and assisting the dedicated Anatoliy in harvesting a generous yield of aromatic lavender.
As the day draws to a close, Marcus, ever the chef, prepares a gastronomic delight. He crafts an impeccable steak sandwich, grilling a choice of Sussex sirloin to perfection. Complementing this with a delectably rich homemade bacon jam, he presents the mouthwatering dish to Stuart, tirelessly toiling away in the fields, ensuring that he is treated to a meal that is nothing short of spectacular.
Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 9
The crisp morning air carries the earthy scent of freshly turned soil as Marcus Wareing strides across the fields of his Sussex smallholding. This little farm nestled in the rolling hills has become a sanctuary, allowing Marcus to reconnect with nature and explore new culinary possibilities from plot to plate.
One of Marcus’ favorite parts of the farm is having livestock graze in the paddocks. The animals bring the land to life, munching contentedly on the lush grasses. Last year, Marcus obtained two Longhorn cows – Baloo and Beatrice. Their calves have since been born, bringing new additions to the herd. But now Marcus is thinking about expanding his cattle further. So today, he visits the historic Buckhurst estate to learn about traditional Sussex breeds and see if they may be right for his farm.
Learning About Sussex Cattle at Buckhurst Estate
The Buckhurst estate is a grand Sussex country house with landscaped gardens first built in the 16th century. Marcus meets with the estate manager Tom who explains that Buckhurst has raised Sussex cattle for over 200 years. These hardy, docile cows with their rich red coats have been an integral part of the local agricultural heritage.
Tom takes Marcus to view the herd of Sussex cows grazing contentedly on the lush pastures. “Sussex cattle are one of Britain’s oldest breeds, perfectly adapted to this environment,” Tom explains as the handsome animals amble over to greet them. He describes how the cows easily calve unassisted and produce excellent quality beef full of flavor.
After admiring the beautiful cattle, Tom invites Marcus inside the estate’s butchery. Here Sussex beef is expertly prepared for sale at local farmers markets. Marcus samples some succulent Sussex sirloin, enjoying the rich, beefy taste. “This meat is superb – so full of flavor!” Marcus exclaims.
He quizzes Tom on every aspect of rearing Sussex cows – from breeding to feeding, housing, and healthcare. By the end, Marcus feels he has learned a tremendous amount about incorporating this historic breed into his own smallholding. Expanding his herd with some Sussex cattle seems like an excellent idea.
Learning About Pond Management for Wildlife
After his enlightening visit to Buckhurst, Marcus returns to his own farm, eager to continue working on the land. One part he wants to focus on today is the pond area. Last year Marcus put in a small wildlife pond to attract more animals and insects to the farm. But the pond has become overgrown and murky, in need of some careful management.
Marcus meets up with a local conservationist named Emma who specializes in ponds. Emma explains the delicate ecological balance of a pond and how to maintain it. This includes clearing away too much vegetation, reducing nutrient input that can cause algal blooms, and removing silts that build up. Marcus needs to be careful not to destroy the habitat for pond organisms like frogs and newts in the process.
“It’s all about finding the right balance and timing when managing a pond,” Emma advises. She shows Marcus how to carefully prune back encroaching plants to open up the water again. Emma also recommends adding some native oxygenator plants which will help keep the water healthy.
Marcus gets stuck in, clearing the overgrown pond edges. Soon fish can be seen darting through the clearer water and a moorhen paddles out from the reeds. “Fantastic! With some careful ongoing care, this pond will be bursting with wildlife,” beams Marcus. He is thrilled to have transformed this area of the smallholding into a haven for nature.
Pickling the Bumper Crop of Pears
In the kitchen, Marcus is eager to preserve the bounty of fruits and vegetables he has grown on the farm. Today, he is focusing on the pear trees, which have produced a bumper crop this season. The branches are groaning under the weight of all the ripe pears. Marcus gathers up armfuls of the firm green-skinned fruit.
The variety he has chosen is perfect for pickling and preserving. Marcus checks that each pear is undamaged and free of bruises. He then peels, cores, and chops them into quarters, ready for the pickling liquid. In a pan on the stove, Marcus heats up a mix of cider vinegar, sugar, cloves, black peppercorns, and bay leaves. Once this aromatic liquid begins to bubble, he packs the chopped pears into sterilized jars and covers with the hot pickling mixture. The sealed jars will be stored in a cool, dark place to ferment for a month before the pears are ready to eat.
“Pickled pears make a delicious side or unique cheeseboard ingredient,” Marcus explains. He is pleased to make use of this seasonal abundance from the farm. Preserving the pears this way extends their shelf life, so he can enjoy their tangy flavor all year round.
Harvesting Lavender with Anatoliy
The fresh floral scent of lavender wafts through the warm air as Marcus walks through the fields. His groundskeeper Anatoliy has been dutifully tending to the lavender plants, and now in mid-summer, the endless rows of purple flowers are ready for harvest.
Anatoliy shows Marcus how to gently gather the lavender stems in bunches. They carefully cut each bunch just above the lowest leaves using a small hand pruner. The freshly harvested lavender gives off its characteristic fragrance.
“We’ve had a really bountiful lavender crop this year,” Anatoliy comments, holding up his overflowing basket. The harvest this season is even more prolific than the last.
Marcus rubs the aromatic flowers between his fingers releasing a more calming fragrance. “I can’t wait to use the lavender in my cooking and share it with the local shops,” he says. Dried lavender is an extremely versatile ingredient. Marcus plans to infuse vinegars, sprinkle the buds into salads, or encrust lamb with them.
After gathering basketfuls of sweet-smelling lavender, Anatoliy shows Marcus how to bundle the stems and hang them to dry in the storage barn. This way Marcus can enjoy their garden’s lavender harvest all year long. The scent of this iconic Provence flower will remind him of balmy summer days spent on his Sussex farm.
Cooking an Epic Steak Sandwich
After a long day of working outdoors on the farm, Marcus has built up quite an appetite! He heads to the kitchen to cook himself and Stuart, his farmhand, the perfect lunch. Today he is preparing an epic steak sandwich using prime cuts of Sussex beef.
First, Marcus thinly slices a crusty loaf of bread and grills the slices until lightly golden and crisp. He seasons two Sussex sirloin steaks with salt and pepper then cooks them to medium rare in a hot pan with a knob of butter. The flavorful beef sizzles as it cooks, releasing aromas that make Marcus’ mouth water!
While the steaks rest, Marcus fries some thick slices of his homemade smoked bacon. He then mixes together a tangy bacon jam using the bacon drippings, cider vinegar, brown sugar and coffee to spread on the bread. A dollop of creamy horseradish sauce provides the final condiment.
Marcus assembles the hearty sandwich by layering the steak, sweet bacon jam, and peppery horseradish between the toasty bread slices. He plates up the meal and takes it outside to enjoy with Stuart on their lunch break. The two men bite into the incredible sandwiches, savoring the tastes and textures of the epic creation.
“Mmm, this really hits the spot after a busy morning!” Stuart remarks between happy mouthfuls. Marcus smiles, pleased to have made such a satisfying farmhouse feast using prime ingredients fresh from his land.
Steak and bacon jam sandwiches
Indulge in a sumptuous sirloin steak sandwich, complemented by a rich and tantalizing sticky bacon jam. This pairing effortlessly marries the savory notes of the steak with the delightful balance of salty and sweet flavors.
Ingredients
- 2 thick sirloin steaks 4cm/1½in thick
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp chilli flakes
- 1 tsp paprika
- 1 tsp crushed peppercorns
- 1 large ciabatta loaf
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 200g/7oz garden salad leaves (watercress or rocket work well)
For the bacon jam
- 200g/7oz pancetta
- 200g/7oz bacon lardons
- 2 white onions, diced
- 6 garlic cloves, finely chopped
- 2 red chillies, diced
- 2 tbsp bourbon whiskey
- 2 tbsp maple syrup
- 200g/7oz dark brown soft sugar
- Freshly ground black pepper
Method:
- To make the bacon jam, place the bacon and pancetta in a frying pan on a high heat. Fry until the fat is rendered and the meat is crisp. Remove the bacon and pancetta from the pan with a slotted spoon and set aside.
- Add the onion to the bacon fat with the garlic, chilli and a pinch of pepper. Fry gently until softened. Add the bourbon, maple syrup and sugar. Return the bacon to the pan and cook for 20 minutes until sweet and sticky.
- Pour into a sterilised jar and set aside for later (see the recipe tip for how to sterilise jars). Remove the steaks from the fridge and allow them to reach room temperature.
- Light the barbecue and wait until the flames die down and the embers are glowing. Brush away any residual ash.
- Score the fat on the steaks to prevent them from curling while cooking and rub all over with olive oil. In a small bowl, combine the salt, chilli flakes, paprika and peppercorns and rub onto the steaks. Place the onto the grill for 3 minutes on each side. Then transfer to a board and allow to rest for 3 minutes.
- Slice the ciabatta in half and toast the cut side on the grill for 2 minutes.
- Once toasted, spread the ciabatta with the mustard, bacon jam and pile of garden salad leaves.
- Thinly slice the steak and place on top of the salad leaves, dollop with mayonnaise and serve warm.
Conclusion: The Joys of Farm-to-Table Living
Marcus Wareing’s latest exploits on his Sussex farm have reiterated the deep enjoyment he takes in country living. Learning more about traditional cattle breeds like the Sussex cow connects him to this area’s agricultural heritage. Efforts like pond maintenance help make his farm more wildlife-friendly and sustainable.
Growing and preserving bountiful produce like pears and lavender means Marcus can enjoy farm-fresh flavors all year round. Cooking hearty, flavorsome meals using his own livestock and vegetables is the ultimate farm-to-table experience.
The hard work Marcus, Stuart, and Anatoliy put into the land has clearly paid off. Thanks to that care and attention, their fields, livestock, and produce thrive. In turn, the farm nourishes them. This cycle of nurturing the land and being nourished by its bounty in return is at the heart of Marcus’ farming philosophy.
Though at times tiring, the physical labor and fresh air leave Marcus feeling deeply satisfied. He is living closer to the land and gaining a profound appreciation for food’s journey from plot to plate. Through his Sussex smallholding adventures, Marcus continues discovering new joys in the age-old connection between farmer, food, and nature.
Frequently Asked Questions
What breed of cow does Marcus look at getting for his farm?
Marcus visits the Buckhurst estate to learn about Sussex cattle. This traditional breed is perfectly adapted to the local environment in Sussex.
How does Marcus improve the overgrown pond area on his farm?
He works with a conservationist named Emma to carefully clear away too much vegetation from the pond edges. This helps open up the water again for wildlife. They also plant native oxygenator plants to improve the water quality.
What does Marcus pickle from his farm to preserve for winter?
Marcus pickles pears from the abundant harvest on his fruit trees. He chops the pears, then seals them in jars with a hot vinegar pickling liquid to ferment. The pickled pears will last all winter.
Who helps Marcus harvest the lavender crop on his farm?
Marcus’ groundskeeper Anatoliy has tended to the lavender all season. When the purple flowers reach their peak in mid-summer, Anatoliy and Marcus work together to cut and hang bunches of lavender to dry.
What sandwich does Marcus make using ingredients from the farm?
He makes steak sandwiches using prime cuts of Sussex beef, homemade smoked bacon, and condiments like horseradish sauce and bacon jam. It’s the perfect farmhouse feast after working on the land.
