Episode #1.6 - Production & Contact Info (original) (raw)

Julius Robert's first summer on his Dorset smallholding comes to a fabulous finale with scallop diving and a fire pit cook out with the boat crew, the trick to fermenting chili sauce that's perfect on a crisp rosti and barbequing the wild ...See moreJulius Robert's first summer on his Dorset smallholding comes to a fabulous finale with scallop diving and a fire pit cook out with the boat crew, the trick to fermenting chili sauce that's perfect on a crisp rosti and barbequing the wild way at a glorious feast for friends and family. The story begins in the potato patch of his vegetable garden picking ingredients for Rosti and Fried Egg. With a crispy grated potato rosti, a perfect egg fresh from the garden and a dollop of home-made fermented Chilli sauce, it's the ultimate start to the day. Then the action switches to the Jurassic Coast, as Julius heads to Lyme Regis Harbour to meet a friend Ali Roberts a Diver, Sam Shucker, the youngest Captain in Lyme and mate, James Moyle to go Scallop diving. After a fascinating trip, finding out all about sustainable diving, getting the low down from Sam on his passion for fishing and life at the helm, helping to sort the catch and having a dolphin escort on the way back to harbour, they all head to the beach for fire pit Grilled Scallops with delicious make ahead Chili and Garlic Butter. Then back at the farm Julius is throwing a BBQ bash in his paddock for his brothers Jocelyn and Lucian and friends Ali, Cleodie Oliphant and Anais Gallagher. He's making Spit Roast lamb in Garlic Herb and Lemon Marinade slow cooked on a home-made spit, an easy Tahini Sauce with a bright and simple Turkish Red Onion and Parsley Salad that he's serving on a warmed-up flatbread. Then for dessert there are sticky Grilled Plums with a drizzle of honey and sprinkling of pistachios and creamy cooling labneh. It's the perfect gathering to celebrate his summer and wrap up the story of Julius's adventures.See less