jamie oliver’s come a long way from the
hard Yakka of a sweetie london kitchen
these days he’s a global industry he
lives not far from his dads country pub
and rural essex and it’s there that he
grows to produce for his latest show
Jamie at home and of course to the
supply 15 restaurant the London eatery
he set up to give disadvantaged own
people a chance in the food industry
Michael Holland got a very lucky tour
around Jamie’s veggie patch
you
this is my quiet relaxing you know to
have this place this has been about
seven eight year project for me no one
lived here for 22 years and you know
I’ve got a pretty pretty bonkers life
and yet with kids I just I just craved a
bit of normality so to find this place
in the village where I grew up in means
that God under pub and I don’t get
hassled and I don’t get pissed and sort
of that you know have a good time not
anyone else all the people i know you
know it’s wave and morning morning it’s
just just normal life really we got
squashes pumpkins all the lovely Italian
leaves over here when you start off
thinking about growing whether your big
old book builder or all back or whatever
like just a couple of tomorrow bag or a
couple of square meters of pizza oil red
ones yellow ones candy strike one Karen
trusted third law in if you can master
knock in a brilliant salad out and I
think you’re on the good good way for
good cooking your Swiss chard parsnip a
million different cabbages fact that you
can cut your stuff wash it and eat it
with an hour you know that is kind of
like the holy grail of kind of like
getting the good stuff in your kids or
the mother-in-law or you know you
wouldn’t get too much good stuff in your
mother-in-law would you know well you
know I’ve been trying lead and various
you know deadly nightshade but it’s not
working for me marigolds now probably
one in three households in New Zealand
I’ve got a marigold plant somewhere and
ideally when the leaves their most
beautiful when they’re about that size
they’re absolutely fantastic and that
part of a mixed salad taste it it alive
like slightly peachy mustardy if you
think about how peppery a rocket leaf is
it and I know it’s peppery in your mouth
but imagine it with you know love leave
it by ohmic vinegar and good olive oil
bit of salty but and another crunchy
salad gives it a lot like viagra keeps
you going being a foodie yep there’s a
little bit snob belly for something and
I think not anything you can make it
snobby definitely you can make it so
snobby but you know if you break it down
into sort of layman’s terms it’s about
bro it’s about growing and cooking
really and am I allowed to say
not really so that’s that again
but castellated where we grow stuff just
for 15 restaurant we pick out the band
it’s in the restaurant three hours later
brilliant we brought most of soil in
here from the middle of England where
it’s really good sort of a fair
taillights oil and and we put loads I
can’t believe it’s come to the day where
we actually paid for tons and tons of
horse to come down you know it’s
like it’s a revelation in your life my
dad Nick’s quite a lot of stuff does he
yeah well you come down the middle of
all those years after looking after me
my dad it’s really quite funny I said to
Pete the garden the other day I see them
if you ever hear my dad whistling he’s
stealing and he does he comes out this
and he said it comes up on his bloody
van look and it’s like saying I’m here
but it’s fine everything’s cool I’m
whistling so I’m not hiding and then
he’s like buddy fleece and all this
stuff he’s taking it back to the pub
yeah but we’ve got an invoice waiting
for him it’s just coming at the end of
the year now let me show you something
come over here the point you can follow
and when the Powerball roast these
babies and I’m gonna incorporate them
into the most incredible salad but
hopefully you’ve ever eaten you’ve got
three front of thin got purple you’ve
got yellow I’ve got red dry chili not
loads of chili so it’s like a curry just
a little bit sounds like a little hum in
the background so I’m just gonna crush
them up have a little girl that big boy
just a little more don’t give it some
you know you do that really well um
right spices go in and I just almost
dressing it like a salad right and then
just smell it smell it mmm you know I
mean more than carrots nails no yeah its
proper avocados quite a similar texture
to the carrot and if you want to make a
really good proper salad that just blows
you away you don’t want everything to be
the same texture you want soft crunchy
you want sweetness sourness you want
fragrance and stuff like that so what
we’re gonna start doing is we’re gonna
get crunch from the toast yep softness
softness and spice so we can start you
know laying these around look at all
those absolutely amazing colors those
could be our cooney carrots our Cooney
so if there’s anyone from alcuni can
they send me some seeds of your famous
carrots cuz I’ll grow them here
respectfully there be a little bigger
yeah well size isn’t everything is it
and then you take a few of these
delicious salad leaves and the bread
here and we’re gonna make this just
plate this little baby up and stay there
stay there for mr. cameraman
finish that with some beautiful dressing
over the top
I didn’t give you any avocado you put
that in your mouth quickly so you get
the full experience that’s it let the
flowering vines flowering viagra really
good I’m pleased with that and give you
good erection for that we thank you very
much there mmm that’s New Zealand close
up
hard Yakka of a sweetie london kitchen
these days he’s a global industry he
lives not far from his dads country pub
and rural essex and it’s there that he
grows to produce for his latest show
Jamie at home and of course to the
supply 15 restaurant the London eatery
he set up to give disadvantaged own
people a chance in the food industry
Michael Holland got a very lucky tour
around Jamie’s veggie patch
you
this is my quiet relaxing you know to
have this place this has been about
seven eight year project for me no one
lived here for 22 years and you know
I’ve got a pretty pretty bonkers life
and yet with kids I just I just craved a
bit of normality so to find this place
in the village where I grew up in means
that God under pub and I don’t get
hassled and I don’t get pissed and sort
of that you know have a good time not
anyone else all the people i know you
know it’s wave and morning morning it’s
just just normal life really we got
squashes pumpkins all the lovely Italian
leaves over here when you start off
thinking about growing whether your big
old book builder or all back or whatever
like just a couple of tomorrow bag or a
couple of square meters of pizza oil red
ones yellow ones candy strike one Karen
trusted third law in if you can master
knock in a brilliant salad out and I
think you’re on the good good way for
good cooking your Swiss chard parsnip a
million different cabbages fact that you
can cut your stuff wash it and eat it
with an hour you know that is kind of
like the holy grail of kind of like
getting the good stuff in your kids or
the mother-in-law or you know you
wouldn’t get too much good stuff in your
mother-in-law would you know well you
know I’ve been trying lead and various
you know deadly nightshade but it’s not
working for me marigolds now probably
one in three households in New Zealand
I’ve got a marigold plant somewhere and
ideally when the leaves their most
beautiful when they’re about that size
they’re absolutely fantastic and that
part of a mixed salad taste it it alive
like slightly peachy mustardy if you
think about how peppery a rocket leaf is
it and I know it’s peppery in your mouth
but imagine it with you know love leave
it by ohmic vinegar and good olive oil
bit of salty but and another crunchy
salad gives it a lot like viagra keeps
you going being a foodie yep there’s a
little bit snob belly for something and
I think not anything you can make it
snobby definitely you can make it so
snobby but you know if you break it down
into sort of layman’s terms it’s about
bro it’s about growing and cooking
really and am I allowed to say
not really so that’s that again
but castellated where we grow stuff just
for 15 restaurant we pick out the band
it’s in the restaurant three hours later
brilliant we brought most of soil in
here from the middle of England where
it’s really good sort of a fair
taillights oil and and we put loads I
can’t believe it’s come to the day where
we actually paid for tons and tons of
horse to come down you know it’s
like it’s a revelation in your life my
dad Nick’s quite a lot of stuff does he
yeah well you come down the middle of
all those years after looking after me
my dad it’s really quite funny I said to
Pete the garden the other day I see them
if you ever hear my dad whistling he’s
stealing and he does he comes out this
and he said it comes up on his bloody
van look and it’s like saying I’m here
but it’s fine everything’s cool I’m
whistling so I’m not hiding and then
he’s like buddy fleece and all this
stuff he’s taking it back to the pub
yeah but we’ve got an invoice waiting
for him it’s just coming at the end of
the year now let me show you something
come over here the point you can follow
and when the Powerball roast these
babies and I’m gonna incorporate them
into the most incredible salad but
hopefully you’ve ever eaten you’ve got
three front of thin got purple you’ve
got yellow I’ve got red dry chili not
loads of chili so it’s like a curry just
a little bit sounds like a little hum in
the background so I’m just gonna crush
them up have a little girl that big boy
just a little more don’t give it some
you know you do that really well um
right spices go in and I just almost
dressing it like a salad right and then
just smell it smell it mmm you know I
mean more than carrots nails no yeah its
proper avocados quite a similar texture
to the carrot and if you want to make a
really good proper salad that just blows
you away you don’t want everything to be
the same texture you want soft crunchy
you want sweetness sourness you want
fragrance and stuff like that so what
we’re gonna start doing is we’re gonna
get crunch from the toast yep softness
softness and spice so we can start you
know laying these around look at all
those absolutely amazing colors those
could be our cooney carrots our Cooney
so if there’s anyone from alcuni can
they send me some seeds of your famous
carrots cuz I’ll grow them here
respectfully there be a little bigger
yeah well size isn’t everything is it
and then you take a few of these
delicious salad leaves and the bread
here and we’re gonna make this just
plate this little baby up and stay there
stay there for mr. cameraman
finish that with some beautiful dressing
over the top
I didn’t give you any avocado you put
that in your mouth quickly so you get
the full experience that’s it let the
flowering vines flowering viagra really
good I’m pleased with that and give you
good erection for that we thank you very
much there mmm that’s New Zealand close
up
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