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00:00M&S Food sponsors Tom Kerridge Cooks Spain. Says Tom Kerridge. He cooks with M&S Food
00:12in Spain.
00:16I'm back on the road. Let's go. And this time me and my van are in the food lovers paradise of Spain.
00:23Mi nombre es Tom. Mi nombre es Tom.
00:27To meet my kindred spirits. People as passionate about producing ingredients.
00:32This could be a marriage made in heaven. As I am about cooking them.
00:36Sweet. It's crunchy. It's delicious. I'll discover traditions.
00:40Wow. You're walking through history. Obsessions.
00:43That is one of the strongest things I've ever put in my mouth. And innovations.
00:48This is like a game of Pac-Man. I'll get stuck in.
00:52No. I'm going the wrong way. Another way.
00:58Experience the food culture. Like the Spanish fishing port equivalent of bacon.
01:02And show you how to turn Spain's produce into mouth-watering dishes.
01:07I have finished. You can keep in Spain. I can keep in Spain.
01:15My journey to meet Spain's passionate producers has brought me far from the tourist trail
01:28to its vast interior. And it's got me thinking. I really need to up my language skills.
01:34My name is Tom. My name is Tom.
01:38My name is Tom.
01:38My name is Tom.
01:42Where's the horn? My name is Tom.
01:45Lozana. Lozana.
01:48That means lush. What's gert lush? Gert Lozana.
01:53I'm in the province of Cuenca between Madrid and the Med. It's one of Spain's key farming regions,
02:01producing a huge variety of produce.
02:04We've got vines over to the left. We've gone past some onions.
02:08We've got olive trees, homie granites. But I am here on the hunt for garlic.
02:16A powerhouse ingredient. Garlic is the foundation of so many dishes we adore.
02:21And Spanish garlic is renowned the world over for its sweetness and robust flavour.
02:27Now, I remember the first time coming across garlic. It must have been early 80s,
02:31having garlic bread. I'm thinking this was a mind-blowing experience. And when I think of Spain,
02:37so much of it is based around that starting point of garlic.
02:43Spain is Europe's top garlic producer, growing over four and a half billion bulbs of garlic each year.
02:50And almost half of that comes from here in Cuenca. To find out how it's grown and harvested,
02:57I've come to Lavaguila, a family-run business. And the third generation to grow garlic is Elena
03:04Meses. Hola. Welcome to Al Pacio.
03:08Thank you so much, mi hombre Tom. My Spanish is only very little,
03:12that's the only sentence I've learned on the phone on the way here.
03:14Oh! Don't worry, don't worry.
03:16I've literally got out of the van and you can smell all of the garlic in the air.
03:22Today is a so busy day, we are harvesting.
03:24Do you need a hand? Yeah.
03:26Let's go find some garlic. You're going to need that one.
03:30It's going to be a long day in the sunshine. Yeah.
03:33Before we get harvesting, I want a little look at the fresh undried product,
03:38something even a chef's rarely see.
03:41Look at that. So, why do we need to dry it?
03:43Now it's so, so, so strong flavour. Yeah.
03:46Yeah, so you are so brave.
03:54You are beginning to cry.
03:56That is one of the strongest things I've ever put in my mouth.
03:59That is unbelievable. Wow.
04:01To turn fresh garlic into something that doesn't blow your head off,
04:05it has to be dried for up to a year.
04:07Only then is it ready to be sent to supermarkets like M&S.
04:11What makes good garlic?
04:14I think the soil, the weather and the farmer.
04:21Yeah, it's our passion. At the end, it's our life. Garlic is our life.
04:25Garlic is life. Sounds like a tattoo I should get.
04:28The garlic harvest is the most crucial time in the farm's calendar and must be done in dry,
04:35sunny conditions. It's also a family affair. Pulling the harvester is cousin Eno.
04:41So, you've got like some plough things pulling the garlic up and that moves it left and right to
04:45find the garlic. Exactly.
04:47Vamos Eno!
04:48Venga, vamos!
04:49Oh, yeah! Hello!
04:55The idea is to move the shovels from left to right to line up with the oncoming garlic.
05:00So, you're having to concentrate just a little bit.
05:03Garlic, garlic, garlic.
05:04About maybe two or three feet ahead.
05:08This is like a game of hack man.
05:10The harvester then ties the garlic in bundles and deposits them back onto the field,
05:15where they will bask in glorious sunshine for 10 days to kick start the drying process.
05:21But garlic is not the only crop thriving here.
05:23Swerved it.
05:24I'm discovering a rather fierce variety of thistle.
05:29The problem with the thistles is that they have spikes.
05:32When they come through, they hit me in a space where I've never been hit with a thistle before.
05:41Despite working across 20 fields, Elena's family don't own any of them.
05:46The nutrient-rich soil they depend on is kept healthy by crop rotation.
05:51So, they won't plant in the same field for at least six years.
05:54Instead, they move across the landscape, renting as they go.
05:58The garlic people is calling Spain the travelers for land, because we move every year.
06:04Garlic nomads.
06:05Yeah, exactly.
06:08The next step is cleaning and sorting the garlic,
06:10done under the watchful eye of Elena's father, Adolfo, known as the godfather of garlic.
06:17Adolfo, Tom, Tom, Adolfo.
06:19Nice to meet you, Adolfo.
06:21How long have you been doing this?
06:22I love a little laugh like that.
06:27It's been a long time.
06:28I have 67 years.
06:30So, was your father in the garlic business?
06:33Yes, my father.
06:34And my grandparents.
06:35And now Elena.
06:36Yes.
06:37She never thought she would end in the garlic like her father or her mother.
06:41But at one time, I told her, Elena, don't lose the North.
06:47I told her that the North were our garlic and our business.
06:51It's my life and garlic is the life.
07:06Garlic is the life.
07:08I want to channel Adolfo and Elena's passion for garlic into a recipe that showcases this
07:14wonder food's versatility.
07:17I'm going to cook a dish that is a proper celebration of garlic.
07:20Three different ways of cooking it.
07:22All representing Spain at its very best.
07:26My Spanish style garlic prawn starter is bursting with flavour,
07:31yet so simple to do.
07:33And it comes with the ultimate version of something we all love.
07:37Garlic bread.
07:38We're going to use one large bulb of garlic to create the best garlic butter.
07:44To go on to some crispy, beautiful toasts.
07:47Get yourself some tinfoil.
07:50A little drizzle.
07:51Extra virgin olive oil.
07:53Pinch of salt and pepper.
07:56And then thyme leaves.
07:58Scrunch the tinfoil up.
08:01Just want to leave a little bit of room for air to circulate.
08:05Pop that in an oven at 180 degrees celsius and after 45 minutes the cloves will have softened.
08:12The smell is absolutely fantastic.
08:17Then into that, salt.
08:19A little twist of pepper.
08:21Some thyme leaves.
08:23Then some flat leaf parsley.
08:25And then add your butter.
08:29That roasted flavour that you can get and put the garlic in the oven.
08:33Gives it a slightly sweeter depth to your normal garlic butter.
08:37And then lastly, just a little bit of extra virgin olive oil.
08:43Generously spread that lush butter all over some bread slices and get them in the oven.
08:49All the way over here.
08:51And bake at 180 degrees celsius for 12 to 15 minutes while you get on with the next stage of this garlic celebration.
08:59Now here, I've got some cloves of garlic and this lovely little garlic slicer.
09:04The great thing about this bit of kit is that each piece of garlic is equal in size.
09:09So when I cook it, it'll all cook the same.
09:11The scary thing about this bit of kit is that I've been a chef for 34 years.
09:17And I'm terrified of it.
09:23Feel free and just use a sharp knife.
09:27I'm going to cook around about half of them in a pan with some olive oil.
09:31Whatever you do, don't walk away.
09:33They can go black and burn really, really quickly.
09:36Once they're bronzed up, take the garlic shards out and as they dry, they'll crisp up beautifully.
09:42Next, prawns.
09:44Now, into the pan, I'm going to put in my butter.
09:49I'm going to add the rest of my sliced garlic.
09:52Then, half a teaspoon smoked paprika.
09:55Look at the colour of that garlic, paprika, the oil, the butter.
09:59Next in are these incredible prawns.
10:02They start to caramelise and cook and they take on fantastic paprika and garlic flavour.
10:10I'm just going to throw in sherry.
10:12And the last thing, I'm using some of this lovely dried chilli.
10:19I'm just going to flake it up with that kind of crunchy texture.
10:23And it's time to serve it up.
10:24Spoon the prawns into a bowl and add parsley and a sprinkle of the garlic shards.
10:32Serve with slices of the garlic toasts.
10:34And that is a beautiful little Spanish-inspired celebration of garlic.
10:41Perfect for a family that loves a big bulb of that flavour.
10:46Proper lozano.
10:53How are we?
10:54Oh, yes.
10:55Dig in.
10:56Do you have garlic with dinner every evening?
11:00Mi mujer no me lo permitirÃa, ¿no?
11:07Está buenÃsimo.
11:08Está muy bueno.
11:09Tiene un sabor muy bueno.
11:11I think this bread is amazing.
11:13All the favor for garlic, but it's not so strong.
11:16I definitely are going to do at home.
11:18Creo que cocina casi como mi mujer, como mi madre no, ¿eh?
11:23Mi madre cocina mejor, mejor que...
11:25That for me is the best compliment I've had so far in Spain.
11:30Coming up, I learn who's in charge in Mercia's vineyards.
11:40At the minute, I am getting told off.
11:43And combine savoury and sweet on some flatbreads.
11:46Look, those are amazing.
11:48M&S Tutti Frutti Grapes, sponsor Tom Kerridge Cooks Spain, says Tom Kerridge,
11:53as he cooks with M&S Tutti Frutti Grapes in Spain.
11:59M&S Spanish Garlic, sponsors Tom Kerridge Cooks Spain, says Tom Kerridge,
12:04as he cooks with M&S Spanish Garlic in Spain.
12:07I'm on a journey across the heart of Spain.
12:16And here in the city of Cartagena in Mercia, I can't resist a little pit stop.
12:21Now, the thing I love about foreign travel and visiting new cities is always trying to find the
12:26marketplace, because the marketplace is a representation of the produce of the region.
12:31People are excited. There's noise, there's vibrancy, there's colours. I love it.
12:39One of my favourite things in a market like this is trying all the produce you don't see back home.
12:45Looks like a tiny little pear. I'm not entirely sure what that is.
12:48It looks like a pear. It is a pear. That is super sweet. I love it.
13:02It's no wonder there is such great produce here, because Mercia is known as the fruit basket of
13:07Spain due to its producing prowess. In fact, one in every five of Spain's veg exports comes from this
13:16little region. So I'm exploring the Costa Calida. That's the warm coast between you and me.
13:23Oh, look at that. The Mediterranean Sea.
13:29It's not just the volume of production I'm here to see, but a fruit I have a soft spot for.
13:35And one of the questions I'm always asked is, what's my late night snack? What do I get in late from work?
13:41Well, the answer is grapes and a bit of cheese. And the question is, what is it about this area that
13:49makes it so rich and vibrant, those wonderful fruits?
13:57To find out, I've come to El Cerello, one of the biggest producers in Spain's table grape Heartland.
14:03And overseeing production that supplies supermarkets like M&S is Cristina Gutierrez.
14:11Cristina. Hey. How are you? Nice to meet you. Nice to meet you as well.
14:15What a space. Tell me about Mercia and why it's so good for grapes in particular.
14:20Murcia is the region of the sun. We have the sea and then we have the mountains as well. And this allows
14:28Murcia to start from the very beginning of the summer now. And then as the temperature rise,
14:33we move inland and then we finish in the late autumn in the mountains because we have a little
14:38bit of everything. So when I've been to vineyards before, particularly wine grown ones, the grapes,
14:44I mean, they're much lower down, the vines are much wider and broader.
14:49So we let them hang in because we need some space to let them grow.
14:53Is that because they can just become big, muscular, juicy grapes?
14:56Yeah. For that, we need some space for them to grow.
15:00There are 10 varieties grown here and each one will reach their peak at slightly different times.
15:05Now it's almost the turn of the tutti frutti, which are ready for taste testing after months of growing.
15:11OK. Tell me.
15:15That is super sweet. It's quite complex flavour. There's a lot going on. It's like a sweet
15:20candiness going on as well. That's it. The genetics are actually
15:24labrusca, which is a very sweet wine grape. So you've then used and gone, OK,
15:28let's make an eating grape using that high sugar level. Correct.
15:33The tutti frutti will be harvested in the coming days,
15:37but down the hill, pickers are hard at work on another variety,
15:40which are picked and passed on to the packing team, under the watchful eye of Angelica Zambrano.
15:47Hola. Hola, Tom.
15:49How are you?
15:50Yeah. Uy, que grande.
15:51Oh, yo chica.
15:56Whilst the grapes have been given space to grow as big as they like,
16:00they now must be harvested into 500 gram punnets ready to be shipped out.
16:05And I can already tell by the speed that they're working, that this isn't going to be easy.
16:10This is a whole new skill set for me. Gently moving the grapes, taking good care,
16:15but at the same time, we need to be fast. No, we don't want the boss to be unhappy.
16:22See, not only are they doing this quick, it's also mass.
16:27If I'm 10 grams short, OK? Then it's a problem. We don't want our customers to be unhappy.
16:32So you'd rather be 10 grams over than 10 grams short?
16:35Always more than less, yeah. OK, good, because now it's 509.
16:39But no sooner have I made my first punnet, it's failed Christina's quality control.
16:44You have to be careful not to put too many bunches in the punnet, OK?
16:49OK, because if you put two... Ideally, two.
16:51This isn't going well.
16:57The girls are saying too many questions and very little work.
17:00It's the first one, I'm just learning, I've got to be...
17:03Wait, wait, wait, wait, wait, wait, hold on.
17:04I've got questions, I've got questions.
17:06I'm just trying to work out what 500 grams looks like.
17:10And at the minute, I am all over the place and getting told off.
17:22Right, time to give myself a little advantage.
17:25I absolutely love this style of work, and it's very similar to being in a kitchen,
17:39where it's food, it's processed, it's touch, it's feel, and it's about care and attention.
17:45I'm in awe of the speed and dedication of this team.
17:52So I want to cook up a treat using their grapes in something delicious.
17:58Now my go-to late night snack is very simple, it's grapes and it's cheese.
18:03But how do I elevate it? How do I make it something special?
18:08My upgraded version is crispy hot flatbreads with melted Spanish cheese and topped with baked grapes.
18:16Crunchy, creamy and sweet, all in one bite.
18:20So the first thing I've got to do to make my flatbread is activate some yeast into warm water,
18:25go some packet dried sachet yeast, one teaspoon of sugar, two tablespoons of olive oil.
18:33Give it a stir and leave it to activate for five minutes somewhere warm.
18:38And then you can start to make the dough.
18:41This is double O flour, okay. It's the same sort of flour that you make pasta out of.
18:46Pinch of salt and then the activated warm yeasty water.
18:50It's gone all fluffy and lightly. Then just start bringing it together.
18:59And once you feel that it all beginning to form, get your hands in and start kneading.
19:06Start stretching that dough. You want to keep going with it four or five minutes.
19:11You'll know when it's right, when it doesn't feel crumbly.
19:14Put the dough back into a grease bowl, cover with cling film and leave it to double in size.
19:21I'm just going to take these tutti frutti grapes off the stalk and pop them onto a metal tray.
19:26Just a little drizzle of fig vinegar and the olive oil. Make sure everything gets lovely and coated.
19:32Pinch of salt, twist of pepper, a good sprig of rosemary.
19:38Put them in an oven at 240 for around eight minutes until the natural sugars begin to caramelise.
19:45These grapes that have started to burst and all those lovely juices are beginning to come out.
19:52We'll leave them to cool and you can see here that my dough has risen.
19:57With a little bit of flour, knock the air out of the dough.
20:02Dust a chopping ball with flour and for a second time knead and stretch it.
20:08Cut it into two.
20:09Get your flour.
20:12Then start shaping the two pieces of dough into balls.
20:17Pop those onto a tray, cover with a clean tea towel and leave until they double in size.
20:23And then you can get rolling.
20:25I've got here just a little bit of polenta flour and a little bit of plain flour.
20:30Now plain flour, just so I can dust these flatbread doughs and start rolling.
20:36I'm going to do it into a slightly more oval-like flatbread shape.
20:41Putting a load of polenta flour on.
20:44You don't want it to stick to your paddle.
20:46Now I've got two types of cheese here.
20:48I've got blue cheese because it's got that real big flavour and a softer creamier cheese.
20:53Just slice the cheeses up.
20:58Crumble the blue cheese on the top, filling in those little gaps.
21:01And then some of these delicious baked grapes.
21:08And the grape juice and a little sprinkling of chopped rosemary over the top.
21:13Drizzle of olive oil.
21:19Then into the oven.
21:23Cook for around 10 minutes at 240 or until the dough has risen.
21:28Look at those hot, crispy flatbread with amazing melted cheese and grapes.
21:36With a final drizzle of honey, they're ready to serve.
21:39I hear Christina and some of her crew coming round the corner.
21:43Let's see what they make of these.
21:46Hello ladies, how are we?
21:47Hello. Wow.
21:49Are you hungry?
21:50Very hungry, yeah.
21:51Okay.
21:52Thank you. Cheers.
21:53How many of those do we have?
22:04I've got plenty of dough made we can just keep rolling all day.
22:07You are much more amazing doing the cooking than doing the packing.
22:13Yeah, I'll take that.
22:15There's a commitment to precision that I love to see in the kitchen.
22:19And it's also here in Spain's fields.
22:22Whether it's weighing up fruit or working the fine lines of the land.
22:26You have to care about the little stuff to get the big stuff right.
22:30And that's something I find inspiring.
22:40To be continued...
22:54Tom Kerridge cooks Spain.
22:56Sponsored by M&S Food.
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