0:00:04 > 0:00:07All this week, we're bringing you the top countryside stories
0:00:07 > 0:00:09that define our British summer.
0:00:10 > 0:00:14The team has been travelling the length and breadth of the UK...
0:00:14 > 0:00:18Wow. ..discovering the seasonal stories that affect you.
0:00:18 > 0:00:21Welcome to our marine litter museum.
0:00:22 > 0:00:24This could be retribution for all the terrible
0:00:24 > 0:00:26thunderstorm forecasts I've given.
0:00:26 > 0:00:28Aah! Ooh!
0:00:28 > 0:00:30Oh, there we are! Look, straight there!
0:00:30 > 0:00:32Wow!
0:00:32 > 0:00:33If I want to help you with your meadows,
0:00:33 > 0:00:35I don't need to move in any animals?
0:00:35 > 0:00:38I can just do the window box for now?
0:00:38 > 0:00:41This is Countryfile Summer Diaries.
0:00:41 > 0:00:44BIRDS TWEET
0:00:49 > 0:00:52And here's what we've got for you on today's programme.
0:00:52 > 0:00:55Margherita investigates why our fondness for flowers
0:00:55 > 0:00:58depends on foreign imports.
0:00:58 > 0:01:02With so many stunning flowers readily available in Britain,
0:01:02 > 0:01:04why do we buy so few of them?
0:01:05 > 0:01:09Keeley reveals just how much sun we actually need in the summer.
0:01:09 > 0:01:11Stand by to be surprised.
0:01:12 > 0:01:15And I'll be showing you how you can turn your leftover firewood
0:01:15 > 0:01:18into home-made charcoal for your summer barbecue.
0:01:19 > 0:01:23Here on the Gower Peninsula in south Wales, the sounds of summer
0:01:23 > 0:01:27are all around us. The buzzing of the bees, the singing of the birds.
0:01:27 > 0:01:32But there's one man-made sound of summer which has a certain magic to it
0:01:32 > 0:01:37and it's the sound of an industry worth ?1 billion a year.
0:01:37 > 0:01:38Here's Jules.
0:01:38 > 0:01:42ICE CREAM VAN JINGLE PLAYS
0:01:46 > 0:01:49I do love to be beside the seaside.
0:01:49 > 0:01:51And, come the summer, what's better than sand, sea
0:01:51 > 0:01:53and lashings of this stuff?
0:01:53 > 0:01:55There we are, madam.
0:01:55 > 0:01:57Let's be honest, any trip to the seaside really isn't the same
0:01:57 > 0:02:00without it, but it can't be doing us any good.
0:02:00 > 0:02:02Or can it?
0:02:03 > 0:02:0685% of us Brits eat ice cream.
0:02:06 > 0:02:09Half of us still prefer a good old-fashioned tub,
0:02:09 > 0:02:12while one in every four ice creams are sold from the popular van.
0:02:15 > 0:02:18But what if I was to tell you that by eating it in the summer,
0:02:18 > 0:02:22it might be doing more for us than just tantalising our taste buds?
0:02:23 > 0:02:27Joe's Ice Cream Parlour has been producing ice cream in the Gower
0:02:27 > 0:02:32for more than 100 years and their secret for good ice cream is milk.
0:02:33 > 0:02:36It was set up by Joe Cascarini.
0:02:36 > 0:02:38The family have ice cream in their blood.
0:02:38 > 0:02:42Rico Cascarini has worked here for more than 40 years.
0:02:42 > 0:02:45Now, Rico, you've been making ice cream for a very long time here.
0:02:45 > 0:02:48Tell me how the business started on the Gower.
0:02:48 > 0:02:51Well, it started from Italian immigrants who, as you know,
0:02:51 > 0:02:54left during the Victorian times, especially.
0:02:54 > 0:02:56They left Italy in large numbers
0:02:56 > 0:02:58and my grandfather was one of them.
0:02:58 > 0:03:02He ended up in Swansea and that was in 1898.
0:03:02 > 0:03:05What's the secret to your ice cream?
0:03:05 > 0:03:08Fresh ingredients and freshly frozen.
0:03:08 > 0:03:11So the ice cream you buy is at most, maybe, four hours old.
0:03:11 > 0:03:14The other thing is, of course, the blend of the ingredients.
0:03:14 > 0:03:17But just how crucial is the milk to your product?
0:03:17 > 0:03:19It's the basis of our ice cream.
0:03:19 > 0:03:23It really is. Fresh milk, without it we couldn't make the product.
0:03:25 > 0:03:27In order to source the freshest milk,
0:03:27 > 0:03:31it's all supplied from Welsh dairy farms.
0:03:31 > 0:03:32Off you go.
0:03:33 > 0:03:37Just along the coast, Janet Davies' farm is one of them.
0:03:37 > 0:03:40She keeps a herd of 380 Holsteins,
0:03:40 > 0:03:44with each cow producing, on average, 25 litres of milk a day.
0:03:45 > 0:03:47How often do you have to milk them?
0:03:47 > 0:03:48We milk them twice a day.
0:03:48 > 0:03:51We milk them at 4.30 in the morning and then also
0:03:51 > 0:03:54at 3.30 in the afternoon. So it's a long old day?
0:03:54 > 0:03:55It is a long day, yes.
0:03:55 > 0:03:58Sometimes it's quite a struggle to get out of bed.
0:03:58 > 0:04:01Between April and October, Janet produces summer milk
0:04:01 > 0:04:04when her cows are kept outdoors feeding on grass.
0:04:04 > 0:04:07But in winter, the lack of growing grass means the cows
0:04:07 > 0:04:12are moved indoors and fed a mixture of silage, grain and cereals.
0:04:12 > 0:04:13But what I want to know is -
0:04:13 > 0:04:16does the difference between their summer and winter diet
0:04:16 > 0:04:19affect the milk these girls produce?
0:04:21 > 0:04:23John Horsman thinks so.
0:04:23 > 0:04:27He's been collecting milk from Janet's and other local farms for
0:04:27 > 0:04:29processing for 40 years.
0:04:29 > 0:04:33John is to milk as the finest connoisseurs are to wine.
0:04:33 > 0:04:36He can tell the real thing with just one sniff.
0:04:36 > 0:04:39If anyone can taste the difference between the subtle,
0:04:39 > 0:04:43summer grass-fed cow's milk flavour and the full-bodied winter indoor
0:04:43 > 0:04:45cow's milk, he can.
0:04:46 > 0:04:50Now, we've arranged a not entirely scientific test here, John.
0:04:50 > 0:04:52We've got four bottles of milk.
0:04:52 > 0:04:56Two each. One contains milk from cows which are grazing on grass...
0:04:56 > 0:04:59Yep. ..and one doesn't. Have you ever done a test like this before?
0:04:59 > 0:05:01Never. Shall we give it a go?
0:05:01 > 0:05:03Yes. So, let's go for the outside one first.
0:05:03 > 0:05:05OK. Right then. Here we go.
0:05:09 > 0:05:11Quite a high fat content in that sample.
0:05:11 > 0:05:14Very pleasant either way, whichever one it is.
0:05:14 > 0:05:16Shall we try the second one?
0:05:16 > 0:05:18Cheers.
0:05:20 > 0:05:21I know what I think that is.
0:05:21 > 0:05:23I think this is the grass.
0:05:23 > 0:05:25Do you? Yes. Let's have a look at your label.
0:05:25 > 0:05:27Grass, it is!
0:05:27 > 0:05:29So, what gave it away? Purely the fat content.
0:05:29 > 0:05:32It's fresher, it's lighter.
0:05:32 > 0:05:34Because it hasn't got so much fat in it,
0:05:34 > 0:05:37it doesn't stick to the tongue in the same way
0:05:37 > 0:05:40and it's probably a more refreshing drink, actually.
0:05:41 > 0:05:45But taste is only one part of the story.
0:05:45 > 0:05:49Milk is seen as an important source of calcium and other nutrients.
0:05:49 > 0:05:52So, does the seasonal change in milk have any impact
0:05:52 > 0:05:54on how health giving it is?
0:05:54 > 0:05:58Gillian Butler is a nutritionist at Newcastle University.
0:05:58 > 0:06:02She's carried out research into both summer and winter milk.
0:06:02 > 0:06:03You've made quite a detailed study.
0:06:03 > 0:06:05So what are the big findings?
0:06:05 > 0:06:07There's growing evidence that dairy fats,
0:06:07 > 0:06:10like butter and ice cream, are not as bad for us
0:06:10 > 0:06:13as we've thought for a number of years.
0:06:13 > 0:06:16And there's certainly a lot of good fats in there.
0:06:16 > 0:06:18When we feed the cows on grass and clover,
0:06:18 > 0:06:20we get a higher level of these good fats.
0:06:20 > 0:06:23And when we put them in in the winter, on silage diets,
0:06:23 > 0:06:26that causes the milk to have more saturated fats,
0:06:26 > 0:06:28ones that are not so good for us.
0:06:28 > 0:06:30So, what's the verdict?
0:06:30 > 0:06:32I think if the cows are eating grass,
0:06:32 > 0:06:35then we can eat the ice cream with a clear conscience.
0:06:36 > 0:06:40And it's just as well because, on average, each person in the UK
0:06:40 > 0:06:42eats six litres of ice cream every year.
0:06:42 > 0:06:44That's a lot of ice cream.
0:06:46 > 0:06:47So, there you have it.
0:06:47 > 0:06:50It's official. Summer milk is best.
0:06:50 > 0:06:54And if, like me, you enjoy eating ice cream whatever the season, well,
0:06:54 > 0:06:58perhaps now there is no better time than summertime
0:06:58 > 0:06:59to indulge your fancy.
0:07:01 > 0:07:02No excuses needed.
0:07:07 > 0:07:09In recent years, we've all been warned of the dangers
0:07:09 > 0:07:11of getting too much sun.
0:07:11 > 0:07:15But with nearly half the UK population now believed to have
0:07:15 > 0:07:18low levels of vitamin D, which you get from sunshine,
0:07:18 > 0:07:21and with the government's health advisers recommending that we take
0:07:21 > 0:07:25vitamin D supplements in the autumn and winter,
0:07:25 > 0:07:28should we now be making more of the summer sun?
0:07:28 > 0:07:30Keeley has been to Scotland to investigate.
0:07:35 > 0:07:37It might not always feel like it,
0:07:37 > 0:07:40but in Britain we get more sunshine than ever before.
0:07:46 > 0:07:47Compared with 50 years ago,
0:07:47 > 0:07:52we now get an extra 90 hours of sunshine each year.
0:07:52 > 0:07:55For decades, we've been warned about the dangers of exposing our skin to
0:07:55 > 0:08:00the sun. But could stripping off and soaking up the rays in moderation
0:08:00 > 0:08:03actually be an essential part of our wellbeing?
0:08:08 > 0:08:11Well, sunshine is the major source of vitamin D.
0:08:11 > 0:08:14Without it, the body struggles to absorb calcium,
0:08:14 > 0:08:16which is vital for bone development.
0:08:21 > 0:08:25There are lots of things we can do to help boost our vitamin D levels.
0:08:25 > 0:08:27Eating foods rich in it, like oily fish,
0:08:27 > 0:08:30eggs and fortified cereal and, crucially,
0:08:30 > 0:08:32getting out in the summer sunshine.
0:08:35 > 0:08:39So, are we as a nation becoming too sun shy?
0:08:39 > 0:08:41Dr Helga Rhein thinks so.
0:08:41 > 0:08:44She's an Edinburgh-based GP and is seeing more people
0:08:44 > 0:08:48becoming vitamin D deficient, including herself.
0:08:48 > 0:08:50But why?
0:08:50 > 0:08:53Much to my surprise, I found many people in my practice
0:08:53 > 0:08:56being grossly deficient with vitamin D.
0:08:56 > 0:08:57I thought, "Impossible."
0:08:57 > 0:09:01I couldn't be vitamin D deficient because I eat fish a lot.
0:09:01 > 0:09:03But I was also deficient.
0:09:03 > 0:09:08Not as extreme as some others but I was deficient.
0:09:08 > 0:09:11I was below the now accepted cut-off.
0:09:11 > 0:09:15Severe vitamin D deficiency can lead to a disease thought to have been
0:09:15 > 0:09:17consigned to the past - rickets.
0:09:19 > 0:09:21Rickets is the extreme
0:09:21 > 0:09:24vitamin D deficiency in babies, in children,
0:09:24 > 0:09:27who then develop bendy legs, which are not growing properly.
0:09:29 > 0:09:31Nationally, rickets has increased more than fourfold
0:09:31 > 0:09:34in the last ten years.
0:09:34 > 0:09:39But extreme vitamin D deficiency also occurs in adults.
0:09:39 > 0:09:43People with very vague symptoms, tiredness, feeling a bit low,
0:09:43 > 0:09:46depressed and aches and pains in the legs and back.
0:09:46 > 0:09:48So, what should people do then?
0:09:48 > 0:09:51The answer - get as much sun as you can get.
0:09:51 > 0:09:53But we've always been told to stay out of the midday sun,
0:09:53 > 0:09:56to cover up and to wear suntan lotion.
0:09:58 > 0:10:01I'm sure we shouldn't get burnt, that's for sure.
0:10:01 > 0:10:06But small amounts frequently of sunshine is definitely good for you.
0:10:06 > 0:10:08It is linked to the immune system.
0:10:08 > 0:10:13A healthy immune system needs a certain amount of vitamin D.
0:10:13 > 0:10:15Also, take supplements.
0:10:15 > 0:10:18Take vitamin D supplements, and if in doubt,
0:10:18 > 0:10:21if you have illnesses where you really want to make 100% sure
0:10:21 > 0:10:25that your levels are healthy
0:10:25 > 0:10:28and good, get a blood test to have it checked.
0:10:32 > 0:10:34Whatever the season, there are things we can do,
0:10:34 > 0:10:37like taking supplements or altering our diet.
0:10:38 > 0:10:43But for most of us, 90% of our vitamin D is from sunshine.
0:10:43 > 0:10:46And with our notoriously changeable weather,
0:10:46 > 0:10:49how can we make sure we're getting enough?
0:10:49 > 0:10:51For half the year, the sun simply isn't strong enough for us
0:10:51 > 0:10:54to absorb the rays that we need to make vitamin D.
0:10:54 > 0:10:58But now, summertime, is when we need to get out and start stocking up on
0:10:58 > 0:10:59that sunshine.
0:11:03 > 0:11:06And some of us are going to find that easier than others.
0:11:08 > 0:11:10The sunniest spot is the Channel Islands.
0:11:10 > 0:11:12People living on the south coast of England
0:11:12 > 0:11:14enjoy almost double the amount of sunshine
0:11:14 > 0:11:17compared to those living in the north-west of Scotland.
0:11:17 > 0:11:19And the best place to top up your rays is the coast.
0:11:24 > 0:11:27There is a growing body of evidence that sunshine could provide us with
0:11:27 > 0:11:30other health benefits as well as vitamin D.
0:11:30 > 0:11:33Dr Richard Weller has been conducting studies
0:11:33 > 0:11:36into the potential wider health benefits of sunshine.
0:11:36 > 0:11:40He's come up with some surprising, controversial results.
0:11:40 > 0:11:42So, what made you start this research?
0:11:42 > 0:11:45Well, we knew that people who lived closer to the equator
0:11:45 > 0:11:47had lower blood pressure and we knew that, in summer,
0:11:47 > 0:11:50people's blood pressure is lower than in winter
0:11:50 > 0:11:53and there's less heart disease in summer than winter.
0:11:53 > 0:11:59So, there's lots of factors leading us to think that maybe sunlight has
0:11:59 > 0:12:00benefits on high blood pressure.
0:12:00 > 0:12:04So, tell me about your work and the findings in connection
0:12:04 > 0:12:05with sunshine.
0:12:05 > 0:12:09We shone about as much ultraviolet as you'd find in 40 minutes
0:12:09 > 0:12:11in Cornwall in summer
0:12:11 > 0:12:15at people and that lowered their blood pressure for about an hour.
0:12:15 > 0:12:18We're about to start a big clinical trial about giving people
0:12:18 > 0:12:21ultraviolet twice a day to see if we can produce
0:12:21 > 0:12:24a worthwhile long-term fall in blood pressure.
0:12:24 > 0:12:30And that will have benefits in terms of cardiovascular health and stroke.
0:12:30 > 0:12:34Stroke is the second highest cause of death in this country.
0:12:34 > 0:12:36So that really matters at a population level.
0:12:36 > 0:12:39So, do you think people need to rethink their attitudes towards
0:12:39 > 0:12:42being out in the sunshine? There are real risks to sunshine.
0:12:42 > 0:12:45Some people are at higher risk of skin cancer.
0:12:45 > 0:12:48Sunburn in childhood is probably the major risk factor for that.
0:12:48 > 0:12:51So, with children, you should be careful about sun exposure.
0:12:51 > 0:12:52You shouldn't get sunburnt.
0:12:52 > 0:12:56Redheads, people with a family history of skin cancer.
0:12:56 > 0:13:00And I think the advice for them remains fairly conservative.
0:13:00 > 0:13:06But for the rest of us, I suspect the benefits
0:13:06 > 0:13:08are outweighing the risks,
0:13:08 > 0:13:12although that's work which is really in progress at the moment.
0:13:12 > 0:13:14There may be a way to go,
0:13:14 > 0:13:17but in light of the work of Dr Weller and others,
0:13:17 > 0:13:21it could be that letting the correct amount of sunshine into our lives
0:13:21 > 0:13:23doesn't just enhance our mood,
0:13:23 > 0:13:25it could officially be good for our health.
0:13:32 > 0:13:35Now, this beautiful stretch of Gower is home to some of
0:13:35 > 0:13:38our most popular wild creatures, like the otter.
0:13:38 > 0:13:41But catching a glimpse of these notoriously secretive animals
0:13:41 > 0:13:46can be tricky. Anita got the chance to get up close to some of them
0:13:46 > 0:13:48when she visited a sanctuary in Derbyshire,
0:13:48 > 0:13:51which has a surprising mission - breeding giants.
0:13:53 > 0:13:56Amongst the trees and the shaded walkways,
0:13:56 > 0:13:59you might come across one of Britain's best-loved species.
0:14:01 > 0:14:05Fierce, elusive and famously playful, it's the otter.
0:14:11 > 0:14:12Hello, Carol.
0:14:12 > 0:14:14Hi. How are you? I'm very well.
0:14:14 > 0:14:17Carol Heap has been caring for otters most of her life.
0:14:19 > 0:14:21Why otters, Carol?
0:14:21 > 0:14:23How did your love for otters begin?
0:14:23 > 0:14:27Well, it began by reading Tarka The Otter at school
0:14:27 > 0:14:32and it wasn't a very big step to start volunteering at the Otter Trust.
0:14:33 > 0:14:38We were then fortunate enough to buy this land in the early '80s
0:14:38 > 0:14:40and, as I say, the rest is history.
0:14:40 > 0:14:42It just grew and grew.
0:14:43 > 0:14:46It wasn't long before the otters became part of the family.
0:14:48 > 0:14:51What type of otters are these? These are Asian short-clawed otters,
0:14:51 > 0:14:53which are the smallest of all the otters.
0:14:53 > 0:14:55And what other otters do you have here?
0:14:55 > 0:14:56We have four species.
0:14:56 > 0:14:59Asian short-clawed, the North American river otter,
0:14:59 > 0:15:01the Eurasian otter,
0:15:01 > 0:15:04and that's our otter, the one that lives in England.
0:15:04 > 0:15:08But then we have the most amazing otter, the giant otter.
0:15:09 > 0:15:12The exotic cousins of our native otters,
0:15:12 > 0:15:15giant otters come from South America,
0:15:15 > 0:15:17where they live on the flood plains
0:15:17 > 0:15:19of the Pantanal and the Amazon River.
0:15:24 > 0:15:26So, Derbyshire is a long way from home.
0:15:27 > 0:15:31Right, entering the giant otter enclosure.
0:15:31 > 0:15:33I can't see any from here, though.
0:15:33 > 0:15:34Hi, Kirsty.
0:15:34 > 0:15:36Hiya. I can't see any giant otters.
0:15:36 > 0:15:38And are we safe if they were actually here?
0:15:38 > 0:15:41You're perfectly safe. They're all locked in, yeah.
0:15:41 > 0:15:45'Kirsty Lee has been looking after the giant otters for 15 years.'
0:15:45 > 0:15:46Just going to replenish this sandpit.
0:15:46 > 0:15:48So if I pass you some over...
0:15:48 > 0:15:51Please. ..if you could just open them up and tip them out for me.
0:15:51 > 0:15:56No problem. Why do giant otters require a sandpit?
0:15:56 > 0:16:00Basically, this is to simulate what they'd have naturally in the wild.
0:16:00 > 0:16:02They'll come out of the water, they'll play,
0:16:02 > 0:16:04they'll dig, they'll fight,
0:16:04 > 0:16:09and then on sunny days they'll just bask in here and enjoy the sunshine.
0:16:09 > 0:16:11OK, so shall we get out and let the otters out
0:16:11 > 0:16:13to enjoy their new sandpit? I think that's a great idea.
0:16:13 > 0:16:15OK. Let's do it.
0:16:15 > 0:16:16'With the sand in place,
0:16:16 > 0:16:21'it's time to release the otters and beat a hasty retreat.'
0:16:21 > 0:16:22OTTERS WAIL
0:16:22 > 0:16:24Here they come.
0:16:24 > 0:16:26Wow, they're amazing!
0:16:26 > 0:16:28They're enormous, aren't they? They're enormous!
0:16:28 > 0:16:31Yeah. But they're so cute, Carol. THEY LAUGH
0:16:31 > 0:16:33Well, I never get fed up of watching them.
0:16:33 > 0:16:36Look at them! They are just such special animals.
0:16:36 > 0:16:38Oh, look, it's on its hind legs.
0:16:38 > 0:16:39Yes.
0:16:39 > 0:16:41Here comes one. Hello!
0:16:41 > 0:16:43Hello! This is Panambi.
0:16:43 > 0:16:45Hello, Panambi. Have you come to say hello?
0:16:45 > 0:16:48She's come to say, "Can we have some fish, please?"
0:16:48 > 0:16:50So they're hungry? Very hungry.
0:16:50 > 0:16:53What have we got here? These are roach.
0:16:53 > 0:16:54Here we go. Who wants it?
0:16:55 > 0:16:57In we go. Oh, well done, you.
0:16:57 > 0:16:59Yes! Off they go!
0:17:00 > 0:17:04How are they different to the otters that we have, native otters?
0:17:04 > 0:17:05They are huge. Yes.
0:17:05 > 0:17:09I mean, these are coming up to nearly two metres, tip to tail.
0:17:09 > 0:17:11They have much stronger whiskers on them,
0:17:11 > 0:17:15so that they can feel the fish in the water.
0:17:15 > 0:17:16They look like seals, don't they?
0:17:16 > 0:17:19Well, that's what I thought when I first saw them.
0:17:19 > 0:17:22I was surprised at how they looked.
0:17:22 > 0:17:24What are they doing here?
0:17:24 > 0:17:27These are native to a tropical climate, South America.
0:17:27 > 0:17:29Why are they in Derbyshire?
0:17:29 > 0:17:31Conservation. Absolutely.
0:17:31 > 0:17:36These otters are now endangered, and their numbers are decreasing through
0:17:36 > 0:17:41loss of habitat, deforestation, the usual things.
0:17:41 > 0:17:42The usual.
0:17:42 > 0:17:46'Carol's giant otters are part of a captive breeding programme
0:17:46 > 0:17:48'designed to boost numbers.
0:17:48 > 0:17:50'It's hoped that their offspring can one day
0:17:50 > 0:17:52'be released back into the wild.'
0:17:52 > 0:17:58We are very, very proud to say that we were the first collection
0:17:58 > 0:18:00to breed giant otters in the UK.
0:18:00 > 0:18:03And this pair, Panambi and Manoki,
0:18:03 > 0:18:06have had two sets of litters.
0:18:06 > 0:18:09Are you positive about their future?
0:18:09 > 0:18:12You've got to be. If you weren't positive, you wouldn't do it.
0:18:12 > 0:18:16And you just keep chip, chip, chip away.
0:18:16 > 0:18:18Eventually, something will happen.
0:18:18 > 0:18:20Yeah. And we will be able to get them back.
0:18:22 > 0:18:25Giant otters face an uncertain future.
0:18:25 > 0:18:29But this family, at least, have found a safe haven here.
0:18:29 > 0:18:31And perhaps one day,
0:18:31 > 0:18:34their cubs will return to their natural habitat.
0:18:42 > 0:18:45There's nothing quite like flowers when it comes to bringing
0:18:45 > 0:18:49some natural colour and beauty into our gardens and into our homes.
0:18:49 > 0:18:54In fact, we spend around ?2 billion a year on cut flowers,
0:18:54 > 0:18:57but only 10% of those are produced in the UK.
0:18:57 > 0:19:00But now a new breed of British growers
0:19:00 > 0:19:02is determined to change that.
0:19:02 > 0:19:04Margherita reports.
0:19:04 > 0:19:10Peonies, delphiniums, English roses, sweet pea, this vibrant larkspur,
0:19:10 > 0:19:12or this gorgeous feverfew.
0:19:12 > 0:19:17For me, these British blooms are a sure sign summer is here.
0:19:17 > 0:19:19It's one of the things I love most about this time of year.
0:19:19 > 0:19:23There is no better way of bringing a home alive than with freshly cut
0:19:23 > 0:19:26flowers, a simple celebration of the season.
0:19:28 > 0:19:32We used to take enormous pride in our home-grown cut flowers.
0:19:32 > 0:19:36But today around 90% of the flowers we buy are imported,
0:19:36 > 0:19:39some of them travelling over 3,000 miles to get to us.
0:19:39 > 0:19:43And yet, we've got a climate here ideally suited for growing them.
0:19:45 > 0:19:46Many of us are used to seeking out
0:19:46 > 0:19:50seasonal and locally-grown fruit and veg.
0:19:50 > 0:19:53We've cottoned on to the fact that by buying locally,
0:19:53 > 0:19:58we're likely to get better quality and fresher ingredients.
0:19:58 > 0:20:00But why doesn't that apply to our cut flowers?
0:20:00 > 0:20:03It seems we Brits don't quite take the same care
0:20:03 > 0:20:06in the sourcing of our blooms as we do our food.
0:20:06 > 0:20:08But is that right?
0:20:08 > 0:20:10There's stuff here that's good quality.
0:20:10 > 0:20:12It's always fresher. It always tastes better.
0:20:12 > 0:20:15You're looking for seasonal produce as far as your food is concerned.
0:20:15 > 0:20:19Lovely to think that that extends into the flowers, too.
0:20:19 > 0:20:22With more than 20 years' experience in horticulture,
0:20:22 > 0:20:26Claire Brown believes there's money to be made growing British blooms.
0:20:27 > 0:20:31Four years ago she planted an acre and a half of flowers on her farm,
0:20:31 > 0:20:33and now business is blooming.
0:20:35 > 0:20:37Claire, great to see you. Hi, nice to see you.
0:20:37 > 0:20:39How are you? Fine, thank you.
0:20:39 > 0:20:41'But it's not all been plain sailing.
0:20:41 > 0:20:43'She understands why the public have been slow
0:20:43 > 0:20:45'to take up home-grown flowers.'
0:20:46 > 0:20:49A lot of it's to do with seasonality.
0:20:49 > 0:20:52We can't supply everything all the time.
0:20:52 > 0:20:55You have to be a lot more open to what's available
0:20:55 > 0:20:56at different times of the year.
0:20:56 > 0:20:59And also, I think that a lot of people don't know
0:20:59 > 0:21:03that flowers are imported through Holland from a long way away.
0:21:03 > 0:21:06And have you seen a growing demand for British flowers?
0:21:06 > 0:21:07Definitely, yes.
0:21:07 > 0:21:10I have a range of customers who are florists,
0:21:10 > 0:21:13and who are brides wanting events,
0:21:13 > 0:21:16and local customers wanting bouquets as well.
0:21:16 > 0:21:20And what is it you think the public love about British flowers?
0:21:20 > 0:21:23Well, there's lots of scent, because they haven't had to travel,
0:21:23 > 0:21:26they haven't had to be refrigerated.
0:21:26 > 0:21:29There's real freshness about the flowers.
0:21:29 > 0:21:31And there's a wide variety.
0:21:31 > 0:21:35I grow lots of things that wouldn't suit travelling long distances.
0:21:35 > 0:21:39But because they don't have to go anywhere, it's absolutely fine.
0:21:39 > 0:21:41Claire, so what are we cutting today?
0:21:41 > 0:21:43So, today we're going to cut achillea,
0:21:43 > 0:21:44which is a lovely summer flower.
0:21:44 > 0:21:48We're looking for flowers which are completely open,
0:21:48 > 0:21:51and then we want to pick them as low as we can,
0:21:51 > 0:21:53and then we're going to strip off the leaves.
0:21:53 > 0:21:55How many varieties of flower do you actually grow?
0:21:55 > 0:21:59We grow over 280 varieties during the year.
0:21:59 > 0:22:04We have a whole range of flowers all year round,
0:22:04 > 0:22:06but mostly between April and October.
0:22:06 > 0:22:08Who are we picking these ones for today?
0:22:08 > 0:22:10These are going to Vanessa, one of my florists,
0:22:10 > 0:22:14and we need to get them in water in the barn so that they're conditioned
0:22:14 > 0:22:15by the time she gets here.
0:22:15 > 0:22:18One of the biggest and fastest-growing areas
0:22:18 > 0:22:20of Claire's business is supplying weddings,
0:22:20 > 0:22:24and Vanessa Birley's finding that more and more of her brides
0:22:24 > 0:22:27are asking for seasonal, local flowers.
0:22:27 > 0:22:28Vanessa, good to see you.
0:22:28 > 0:22:30I believe this is your order.
0:22:30 > 0:22:34Thank you. How long have you been buying flowers from Claire?
0:22:34 > 0:22:35Three years.
0:22:35 > 0:22:37So, I found Claire and her lovely flowers,
0:22:37 > 0:22:40and it's really changed the way that I design flowers.
0:22:40 > 0:22:44And what is it about the cut British flower that people love so much?
0:22:44 > 0:22:49They love the unusual varieties that you don't see in other places.
0:22:49 > 0:22:52They love that they've come from a short distance away,
0:22:52 > 0:22:55a car journey rather than being flown.
0:22:55 > 0:22:58And, in fact, I've got a couple who are getting married in December
0:22:58 > 0:23:02who want exclusively all-British flowers and foliage
0:23:02 > 0:23:05for their wedding. They care about the environment.
0:23:05 > 0:23:09They're really going the ecological route.
0:23:09 > 0:23:12I know you've got a bride waiting for these particular blooms,
0:23:12 > 0:23:14so I won't get in your way.
0:23:14 > 0:23:17I can't wait to see what the bouquet looks like when you've made it up.
0:23:17 > 0:23:19'Whether it's a bridal bouquet,'
0:23:19 > 0:23:23or a splash of colour to brighten up the home, increasingly,
0:23:23 > 0:23:27we Brits are taking notice of the provenance of our flowers.
0:23:27 > 0:23:30Seasonality has become fashionable again,
0:23:30 > 0:23:33and you can't beat a British summer bouquet.
0:23:34 > 0:23:38A resurgence in British flower growers has seen farms like Claire's
0:23:38 > 0:23:41springing up across the country, and with sights like these,
0:23:41 > 0:23:43that can only be a good thing.
0:23:43 > 0:23:46So next time you're wanting to buy flowers,
0:23:46 > 0:23:50perhaps consider our fields and farmers for your seasonal blooms.
0:23:55 > 0:23:56As the temperature rises,
0:23:56 > 0:23:59it's tempting to throw on shorts and a T-shirt
0:23:59 > 0:24:01and head for the great outdoors.
0:24:01 > 0:24:04But there's danger lurking in the long grass -
0:24:04 > 0:24:06the tick, which carries Lyme disease.
0:24:06 > 0:24:09With around 1,000 new cases in the UK each year,
0:24:09 > 0:24:12there's to be a major review of the illness,
0:24:12 > 0:24:15but how could we deal with ticks?
0:24:15 > 0:24:17Here's Adam.
0:24:17 > 0:24:19Like humans, all animals are susceptible
0:24:19 > 0:24:21to disease and parasites.
0:24:21 > 0:24:24And it's important that we look after the welfare of our animals,
0:24:24 > 0:24:27not only because we care about them, but also because happy,
0:24:27 > 0:24:29healthy animals are productive animals,
0:24:29 > 0:24:33producing lots of good quality meat and milk and rearing their young.
0:24:33 > 0:24:37So we keep a careful eye out for all sorts of bugs, really,
0:24:37 > 0:24:39and there's one that really makes my skin crawl.
0:24:41 > 0:24:44Ticks - these bloodsuckers are some of the worst.
0:24:44 > 0:24:45On a global scale,
0:24:45 > 0:24:49they come second only to mosquitoes as transmitters of disease.
0:24:50 > 0:24:52They've been around for millions of years,
0:24:52 > 0:24:54as have some of the diseases they carry.
0:24:56 > 0:25:00One man who knows all about ticks and the problems they can cause
0:25:00 > 0:25:02is Dr James Logan, an entomologist
0:25:02 > 0:25:06from the London School of Hygiene and Tropical Medicine.
0:25:06 > 0:25:07Hi, James. Hi, Adam.
0:25:07 > 0:25:09I see you've come armed with some ticks.
0:25:09 > 0:25:10I have indeed, yes.
0:25:10 > 0:25:12These are some we've got off the dogs on the farm.
0:25:12 > 0:25:16OK, brilliant. So tell me about them - they're horrible little creatures, aren't they?
0:25:16 > 0:25:17Yeah, they are indeed.
0:25:17 > 0:25:20Ticks are arachnids, so they're related to spiders -
0:25:20 > 0:25:22they've got eight legs, so they're not actually insects.
0:25:22 > 0:25:25They can be found in the vegetation, and they go on our pets,
0:25:25 > 0:25:27our dogs and cats, and livestock as well.
0:25:27 > 0:25:29But they also climb onto us.
0:25:29 > 0:25:31The big problem is that they suck our blood,
0:25:31 > 0:25:34and when they do that, they can also transmit disease.
0:25:34 > 0:25:36One of the biggest problems that we have in this country
0:25:36 > 0:25:38is Lyme disease, which is transmitted by a tick.
0:25:38 > 0:25:41It can become quite serious, and you can get neurological problems.
0:25:41 > 0:25:44it could even develop into meningitis in some cases.
0:25:44 > 0:25:48Worth being aware, but just because you've had a tick on you doesn't mean you'll get Lyme disease.
0:25:48 > 0:25:51That's right, so not every tick will have Lyme disease,
0:25:51 > 0:25:54but if you do get any symptoms quite soon after being bitten,
0:25:54 > 0:25:57like a rash that spreads, or flu-like symptoms,
0:25:57 > 0:26:00go to your GP, get some advice. They'll give you the medication.
0:26:00 > 0:26:01It's very simple to treat early on.
0:26:01 > 0:26:02So is this fairly typical?
0:26:02 > 0:26:05The sheep go into the deep vegetation to get out of the sun,
0:26:05 > 0:26:08to get into the shade - would they be picking up ticks?
0:26:08 > 0:26:09Yeah, absolutely.
0:26:09 > 0:26:11This is exactly the type of habitat that you'd find ticks.
0:26:11 > 0:26:14So these ones are dead, most of them.
0:26:14 > 0:26:16So if I tip one out onto the cloth, you can...
0:26:16 > 0:26:20It's quite an art getting them off, once you've got a tick on, isn't it?
0:26:20 > 0:26:22It is. So, using one of these dead ones,
0:26:22 > 0:26:24because obviously I don't want to put a live one on your hand
0:26:24 > 0:26:27and let it attach itself to you, how do you remove them?
0:26:27 > 0:26:30OK, let me show you. So basically when the tick is attached,
0:26:30 > 0:26:33its mouth part is deeply embedded in your skin.
0:26:33 > 0:26:35The best thing to use are fine-tipped tweezers.
0:26:35 > 0:26:38You want to get in as close to the skin as possible,
0:26:38 > 0:26:40and you want to grab hold of the mouth parts,
0:26:40 > 0:26:43and then you want to just pull very firmly...
0:26:44 > 0:26:46..with even pressure, upwards.
0:26:46 > 0:26:49So there's no twisting involved at all when you use tweezers,
0:26:49 > 0:26:50and that is the best way to remove ticks.
0:26:52 > 0:26:55Ticks can carry a whole host of diseases.
0:26:55 > 0:26:58Lyme disease is one for us humans to look out for,
0:26:58 > 0:27:00but animals can also come under attack,
0:27:00 > 0:27:03as Mark Hoskins found out on his dairy farm in Wiltshire.
0:27:06 > 0:27:08When did you realise you had a tick problem here?
0:27:08 > 0:27:12About three and a half years ago, when we took this parcel of land on.
0:27:12 > 0:27:16We moved some cows to this particular field, actually,
0:27:16 > 0:27:17and I came to check them one day,
0:27:17 > 0:27:19and there was an animal stood on its own.
0:27:19 > 0:27:23On further investigation, I noticed it was passing urine,
0:27:23 > 0:27:24it was deep red.
0:27:24 > 0:27:27So we contacted the vet straightaway, and went from there.
0:27:27 > 0:27:28And what was it?
0:27:28 > 0:27:30It proved to be redwater,
0:27:30 > 0:27:35which is a parasite passed on from ticks called Babesia.
0:27:35 > 0:27:39As the tick latches onto the animal to feed,
0:27:39 > 0:27:43it passes the parasite through to the bloodstream.
0:27:43 > 0:27:48This then ruptures the red blood cells, hence the red water -
0:27:48 > 0:27:50the passing of the red urine.
0:27:50 > 0:27:52What happened to the cow? We actually lost the cow,
0:27:52 > 0:27:57but I saved a further five, so at least those are still living.
0:27:57 > 0:28:01Are you not nervous grazing all your calves down here now, then?
0:28:01 > 0:28:02We have to get them onto the pasture
0:28:02 > 0:28:05within the first eight months of life,
0:28:05 > 0:28:08and then that creates an immunity to redwater,
0:28:08 > 0:28:10and we haven't had a problem since.
0:28:13 > 0:28:15Ticks have always been part of our countryside,
0:28:15 > 0:28:18brought over by animals that colonised the land
0:28:18 > 0:28:20before we were even an island.
0:28:20 > 0:28:23'Of course, you can't insecticide the whole countryside
0:28:23 > 0:28:25'to get rid of them, so it's a case of being more aware,
0:28:25 > 0:28:28'and making sure you wear long trousers in tick areas.'
0:28:29 > 0:28:33There's little definitive data on the number of ticks across the UK,
0:28:33 > 0:28:35and that's why Jolyon Medlock and Micah Peach
0:28:35 > 0:28:38from Public Health England have been collecting and studying
0:28:38 > 0:28:41these creepy-crawlies for the last ten years.
0:28:41 > 0:28:43Got a couple of nymphs over here.
0:28:43 > 0:28:46We use these fine forceps to pick them up.
0:28:46 > 0:28:49There's an adult female down here.
0:28:50 > 0:28:51Goodness me, she's a bit mega, isn't she?
0:28:51 > 0:28:54Yes, she is, yeah. She looks quite red.
0:28:54 > 0:28:57Her body distends about 200 sizes.
0:28:57 > 0:29:00When she's fully fed, she'll be on the animal for about a week,
0:29:00 > 0:29:02she'll drop off into the vegetation,
0:29:02 > 0:29:05then over the next month lay about 2,000 eggs,
0:29:05 > 0:29:07and really sustain that population.
0:29:07 > 0:29:10So now you've got the little critters in there, what happens now?
0:29:10 > 0:29:12Now we take these back to the lab to identify them.
0:29:12 > 0:29:13OK.
0:29:17 > 0:29:18'Back at Tick HQ,
0:29:18 > 0:29:22'the tick surveillance team can get a closer look at these beasties.
0:29:22 > 0:29:25'And while we can't eradicate them from the countryside,
0:29:25 > 0:29:27'we can at least identify what we've found.'
0:29:27 > 0:29:33The nymph here is detecting our presence here by carbon dioxide,
0:29:33 > 0:29:37heat and changes in light, and it's walking towards its meal.
0:29:37 > 0:29:40It wants to come and get a feed off us. Yeah. Urgh!
0:29:40 > 0:29:41And once they've fed,
0:29:41 > 0:29:45if I change this over, you can see the kind of size that they get to.
0:29:45 > 0:29:49So here is a fully engorged female. Oh, my word!
0:29:49 > 0:29:51And you can barely see her legs and the rest of her features,
0:29:51 > 0:29:54because that's now full of blood.
0:29:54 > 0:29:55And what species is this one?
0:29:55 > 0:29:59This is Ixodes ricinus female, which is the sheep or deer tick.
0:29:59 > 0:30:01So that's the sort of common one?
0:30:01 > 0:30:05Yes. This is our most common, widely distributed, most abundant species,
0:30:05 > 0:30:09and it is that because it feeds on pretty much anything -
0:30:09 > 0:30:12reptiles, birds and mammals, and it's very well adapted.
0:30:12 > 0:30:15And if people find ticks, then, you want them to send them into you?
0:30:15 > 0:30:17Yes, we're on the tick recording scheme.
0:30:17 > 0:30:18Anybody can send us the ticks.
0:30:18 > 0:30:21Farmers, vets, members of the public.
0:30:21 > 0:30:23We ask them just to record some information
0:30:23 > 0:30:26on where they found the tick, and it all goes into our database.
0:30:26 > 0:30:29'So if you find a tick making a meal out of you,
0:30:29 > 0:30:30'or your animals,
0:30:30 > 0:30:33'rather than flush it down the loo, pop it in the post instead,
0:30:33 > 0:30:35and you'll be helping this lot
0:30:35 > 0:30:37build a map of ticks across the country.
0:30:38 > 0:30:40Ticks have been around for millions of years,
0:30:40 > 0:30:42and they're likely to be around for millions more.
0:30:42 > 0:30:46But, hopefully, with all the research that's going on,
0:30:46 > 0:30:49we should learn how to protect our animals and ourselves
0:30:49 > 0:30:51from these horrible little bloodsuckers.
0:30:51 > 0:30:54I don't know about you - I'm feeling a bit itchy.
0:30:54 > 0:30:57I'll be giving myself a good check-over when I get home.
0:31:02 > 0:31:05Even with the weather as changeable as it is in Britain,
0:31:05 > 0:31:09we never need much of an excuse for cooking and eating outdoors.
0:31:09 > 0:31:12And with two out of every three households owning a barbecue,
0:31:12 > 0:31:17it's become the number one leisure activity in the UK,
0:31:17 > 0:31:20worth a staggering ?7 billion.
0:31:20 > 0:31:22And on his Wiltshire smallholding,
0:31:22 > 0:31:26Paul has been learning the skills of making your own charcoal.
0:31:29 > 0:31:32Let's face it, dads love an opportunity to build a fire.
0:31:35 > 0:31:40The average family spend around ?30 on a single barbecue meal.
0:31:40 > 0:31:43And the majority of that 30 quid goes on this stuff - charcoal.
0:31:43 > 0:31:47But what exactly is charcoal, and how do you get from this to this?
0:31:49 > 0:31:52'Every year I end up with a surplus of firewood.
0:31:52 > 0:31:55'And this summer, with the help of Dorset charcoal producer Jim Bettle,
0:31:55 > 0:31:59'I want to see how easy it is to turn it into charcoal.'
0:32:02 > 0:32:04What we're doing here is we're just making them suitable size.
0:32:04 > 0:32:08Basically, you're looking for about that length.
0:32:08 > 0:32:09Perfect.
0:32:09 > 0:32:10You can make charcoal out of anything.
0:32:10 > 0:32:13If it's a good firewood, it will make good charcoal.
0:32:13 > 0:32:16But what you've done is you've driven all of the water and oil
0:32:16 > 0:32:17out of the wood,
0:32:17 > 0:32:20and you're left with something which is nearly 90% carbon.
0:32:20 > 0:32:22So the heat you get from a kilo of charcoal,
0:32:22 > 0:32:26compared with a kilo of wood, is nearly three times as much.
0:32:26 > 0:32:28And that's what it's all about, isn't it?
0:32:28 > 0:32:29Absolutely what it's all about,
0:32:29 > 0:32:32and that's why it's such a good barbecue fuel.
0:32:32 > 0:32:35'The best charcoal is made from hardwoods like hickory and oak.
0:32:35 > 0:32:37'But if you don't have access to hardwood,
0:32:37 > 0:32:40'then offcuts from a local sawmill
0:32:40 > 0:32:42'are an excellent and cheap place to source wood
0:32:42 > 0:32:44'for your home-made charcoal kiln.
0:32:44 > 0:32:46'You don't need an expensive kiln, either.
0:32:46 > 0:32:49'An old oil drum will do.'
0:32:49 > 0:32:51Love the oil drum. Where can you pick one up?
0:32:51 > 0:32:53Well, this one I got from the industrial estate.
0:32:53 > 0:32:55You might have to do some cleaning-up of the barrel
0:32:55 > 0:32:57by having a burn in a corner of a field somewhere
0:32:57 > 0:32:59till the paint's come off it.
0:32:59 > 0:33:02All we've done here is, using a coal chisel and a hammer,
0:33:02 > 0:33:03tapped off the lid.
0:33:03 > 0:33:06And then the other modification we've done
0:33:06 > 0:33:08is just putting four holes in the end.
0:33:08 > 0:33:10OK. So those, in effect, will act like the chimneys.
0:33:10 > 0:33:12So we're going to burn the logs.
0:33:12 > 0:33:16I mean, if you put all those in there it's all just going to go up in smoke, like a fire. Absolutely.
0:33:16 > 0:33:18So what we're going to be doing is setting fire to it,
0:33:18 > 0:33:20but controlling the amount of air that gets to it.
0:33:20 > 0:33:23Slow-cooking it. That's the trick, that's the secret. Absolutely.
0:33:23 > 0:33:25'Once the barrel's full of logs,
0:33:25 > 0:33:29'light the fire, and then watch and wait for it to take.'
0:33:29 > 0:33:30It's quite exciting.
0:33:30 > 0:33:32I love fires. Yeah, yeah.
0:33:32 > 0:33:34As long as they're controlled!
0:33:34 > 0:33:36So we're going to...
0:33:36 > 0:33:37We're going to tie the lid on.
0:33:37 > 0:33:39OK. And I'm going to turn the barrel over.
0:33:39 > 0:33:42And at the moment there's no heat around the metal,
0:33:42 > 0:33:43so it's quite safe, isn't it?
0:33:43 > 0:33:46It is. It's just there. The heat's on the lid, basically.
0:33:46 > 0:33:49So we'll get this turned now, before it burns through the rope.
0:33:52 > 0:33:54Right, here's a trick.
0:33:56 > 0:33:57Look at that. Lovely.
0:33:57 > 0:34:00How do you know you're controlling this properly?
0:34:00 > 0:34:01What do you look for?
0:34:01 > 0:34:03Well, what we know is happening inside
0:34:03 > 0:34:05is by the colour of the smoke.
0:34:05 > 0:34:07It's a thick white while we burn off all the moisture.
0:34:07 > 0:34:09It disappears as steam.
0:34:09 > 0:34:12Then it'll go through to a very dirty brown smoke.
0:34:12 > 0:34:14This is when a lot of the oils, the wood oil,
0:34:14 > 0:34:17is being vaporised and burnt off. OK.
0:34:17 > 0:34:19And finally, it becomes a blue smoke.
0:34:19 > 0:34:22Now we want to get to it before it turns blue,
0:34:22 > 0:34:24because if you get blue smoke coming out,
0:34:24 > 0:34:27you're burning all the charcoal away that you've tried to make.
0:34:27 > 0:34:29'When you're confident it's smoking well,
0:34:29 > 0:34:30'after about ten minutes or so,
0:34:30 > 0:34:32'you need to pack the bottom with earth
0:34:32 > 0:34:34'to reduce the amount of air getting in.
0:34:34 > 0:34:38'This ensures the wood is slow-cooked and not burnt.'
0:34:38 > 0:34:42You've made many charcoal fires in a barrel that size. Mmm.
0:34:42 > 0:34:43Roughly how long will this take?
0:34:43 > 0:34:46Because of what we've put in, it's going to be about four hours.
0:34:46 > 0:34:50'Historically used by blacksmiths, charcoal is a versatile fuel.
0:34:52 > 0:34:56'Today, over 90% of the charcoal we buy is imported.
0:34:56 > 0:35:00'But buying British means it's from a sustainable, local source,
0:35:00 > 0:35:04'reducing carbon emissions by 85%.
0:35:04 > 0:35:08'While we wait, Jim has brought with him some charcoal he made earlier.
0:35:08 > 0:35:11'But this stuff has a very different purpose.'
0:35:11 > 0:35:15This is what we call biochar, or horticultural charcoal.
0:35:15 > 0:35:18And this is dust up to about 10 mil pieces.
0:35:18 > 0:35:22OK. And this is for adding into soil as a soil improver.
0:35:22 > 0:35:24The charcoal is so absorbent,
0:35:24 > 0:35:27it takes in all the nutrients that you want,
0:35:27 > 0:35:30and then slow-releases them back into the soil.
0:35:30 > 0:35:34But then when you get smaller, like this granular charcoal.
0:35:34 > 0:35:39Now, as humans if we are unfortunate to get poisoned or have overdoses,
0:35:39 > 0:35:41in hospital, they'll pump you full of charcoal.
0:35:41 > 0:35:43The reason for that is it's so absorbent.
0:35:43 > 0:35:46It's an inert substance that passes through the body,
0:35:46 > 0:35:48but it'll soak up all the toxins.
0:35:48 > 0:35:52Now, for animals such as a horse, that can't vomit,
0:35:52 > 0:35:54it takes all the toxins out of the gut.
0:35:54 > 0:35:56So it's a wonderful conditioner for horses.
0:35:56 > 0:36:00'After four hours, it's time to put out our fire.'
0:36:01 > 0:36:04The way we're going to put this out, is we have to starve it of air.
0:36:04 > 0:36:07OK. So what I'll do to start with is I'll cover three holes,
0:36:07 > 0:36:11leaving one hole just to vent off, to slow it down.
0:36:11 > 0:36:13Gently, gently? Gently, gently.
0:36:13 > 0:36:16'With the fire out, it's the moment of truth.
0:36:16 > 0:36:20'Have we successfully turned wood into charcoal?'
0:36:20 > 0:36:22Let's see what we've produced.
0:36:22 > 0:36:24Look at these lovely coals.
0:36:24 > 0:36:26That's fantastic!
0:36:26 > 0:36:29That'll save you the best part of ?20 in the shops.
0:36:29 > 0:36:31'That's a pretty good first effort.
0:36:31 > 0:36:34'Home-made charcoal like this is easier to light
0:36:34 > 0:36:35'than commercial briquettes,
0:36:35 > 0:36:37'and it's far safer to cook with,
0:36:37 > 0:36:41'because it doesn't contain any chemical additives.'
0:36:41 > 0:36:43So when will this be ready to use?
0:36:43 > 0:36:47If you're burning on an afternoon, I'd leave it till the next morning.
0:36:47 > 0:36:51'As a nation, we get through 60,000 tonnes of charcoal every year,
0:36:51 > 0:36:53'and most of it is imported.
0:36:53 > 0:36:56'So if you have access to firewood or offcuts from a mill,
0:36:56 > 0:36:59'why not try cooking some yourself?
0:36:59 > 0:37:00'It can be cost-effective,
0:37:00 > 0:37:04'sustainable, and a fun way to fire up your summer barbie.
0:37:05 > 0:37:09'I've left our charcoal to cool down overnight, and now it's good to go.'
0:37:10 > 0:37:12Well, there we are. My home-made charcoal.
0:37:12 > 0:37:16It's already taken, it smells fantastic,
0:37:16 > 0:37:20and I reckon in about 10 to 15 minutes' time,
0:37:20 > 0:37:23that charcoal will go white, and then we're ready to cook.
0:37:26 > 0:37:29Time to put my freshly made and still scorching-hot charcoal
0:37:29 > 0:37:31to the test.
0:37:31 > 0:37:33It's barbecue time!
0:37:33 > 0:37:35Who wants some sweetcorn in a minute?
0:37:35 > 0:37:37Not me. Not you? Me!
0:37:37 > 0:37:38You do? Good!
0:37:43 > 0:37:46Now, summer is always a busy time on the nation's allotments,
0:37:46 > 0:37:49and growing your own has never been more popular.
0:37:49 > 0:37:52With long waiting lists for plots across the country,
0:37:52 > 0:37:55Ellie came to Swansea to find out how an urban site
0:37:55 > 0:37:59that once housed a football stadium has been transformed
0:37:59 > 0:38:01into a vibrant community allotment.
0:38:02 > 0:38:05In the heart of the city is Vetch Field.
0:38:05 > 0:38:09Former home of Swansea City Football Club, it was demolished in 2011.
0:38:12 > 0:38:15Often, redeveloped urban areas like Vetch Field
0:38:15 > 0:38:17become new housing developments, office blocks,
0:38:17 > 0:38:19or even abandoned as wasteland.
0:38:19 > 0:38:22But on this occasion, the locals came together
0:38:22 > 0:38:24to create something rather special.
0:38:26 > 0:38:29'Vetch Field took on a whole new set of supporters.'
0:38:31 > 0:38:33As part of the Cultural Olympiad,
0:38:33 > 0:38:36the council assigned an area of Vetch Field
0:38:36 > 0:38:39to the Sandfields community to be turned into allotments -
0:38:39 > 0:38:43their own little piece of the countryside in the heart of Swansea.
0:38:47 > 0:38:51Home to a wide variety of nationalities and cultures,
0:38:51 > 0:38:53these allotments are now bringing the communities together.
0:38:57 > 0:38:59'Alan Lloyd held a season ticket here
0:38:59 > 0:39:01'to watch the Swans for many years.'
0:39:03 > 0:39:06What's left of the old football stadium now, then?
0:39:06 > 0:39:10Well, the area is still here.
0:39:10 > 0:39:14I can more or less point out to where I used to sit.
0:39:14 > 0:39:15Oh, really?
0:39:15 > 0:39:20The stand was there, and I used to sit in the front row, row A.
0:39:20 > 0:39:22So it must have been quite mixed feelings for you,
0:39:22 > 0:39:25cos you were mayor as well when this place closed.
0:39:25 > 0:39:28Yeah. I look on it as an outdoor community centre
0:39:28 > 0:39:33where different communities in the Sandfields can meet, chat over.
0:39:33 > 0:39:37There's a lot more talking goes on here than growing! SHE LAUGHS
0:39:37 > 0:39:39But it's good for the community.
0:39:43 > 0:39:47'Since its conception, Gerwyn Thomas has been part of the redevelopment.'
0:39:52 > 0:39:54What does it mean to you to be able to come down here
0:39:54 > 0:39:55and have this space?
0:39:55 > 0:39:57To me, with the garden and everything,
0:39:57 > 0:39:59it's an oasis in the middle of town.
0:39:59 > 0:40:01This is brilliant, you know,
0:40:01 > 0:40:04because I can come down here whenever I feel like it,
0:40:04 > 0:40:08and meet people of different nationalities, really.
0:40:08 > 0:40:12And their type of growing is totally different to the British, you know?
0:40:12 > 0:40:15So you're learning a lot about other veggies? You definitely are, yes.
0:40:15 > 0:40:17I must say, I'm really, really jealous.
0:40:17 > 0:40:19I would love one of these near me.
0:40:27 > 0:40:32The Bangladeshi ladies are going to do a curry this afternoon.
0:40:32 > 0:40:34That's mine, that is. All right, then.
0:40:34 > 0:40:36HE CHUCKLES Bagsie that one. It's yours.
0:40:40 > 0:40:43'So, with a curry to be made, Bangladeshi-born Khadija and I
0:40:43 > 0:40:48'need to harvest some more veg to add to Gerwyn's tomatoes.'
0:40:48 > 0:40:50So, Khadija, what is it you love about coming to this place?
0:40:50 > 0:40:54Everything, like vegetables and the people.
0:40:54 > 0:40:58Like, when I talk to people, it's like feeling great, nice.
0:40:58 > 0:41:00You come a second home! KHADIJA CHUCKLES
0:41:00 > 0:41:03It's good just for hanging out, relaxing. Yeah.
0:41:03 > 0:41:07I've got a big family, but still I manage to come here every day.
0:41:07 > 0:41:08Summertime, yeah.
0:41:15 > 0:41:16That's enormous!
0:41:16 > 0:41:18We having that one? Yeah.
0:41:20 > 0:41:23I can use the leaves to make... You know saag?
0:41:23 > 0:41:25Oh, make saag with the leaves? Mmm.
0:41:25 > 0:41:27How many leaves do you need?
0:41:27 > 0:41:28Oh, loads!
0:41:30 > 0:41:33'Food is a brilliant way of bringing people together.
0:41:33 > 0:41:37'Vetch Field even has its own kitchen and cooking area.'
0:41:39 > 0:41:42Goodness, it's like something from everybody's allotment in there.
0:41:42 > 0:41:45That is a community curry, isn't it? Yeah, yeah!
0:41:45 > 0:41:46Community curry.
0:41:46 > 0:41:47ELLIE LAUGHS
0:41:50 > 0:41:52How long does this need now? Ten minutes.
0:41:52 > 0:41:54Ten minutes? Yeah. And then we'll be feasting!
0:41:56 > 0:41:58'So, with the curry simmering away on the hob,
0:41:58 > 0:42:01'I want to find out just what the redevelopment
0:42:01 > 0:42:02'means to everyone here.'
0:42:04 > 0:42:07I love coming over here. Do you? What do you love about it, then?
0:42:07 > 0:42:09This feels like an extension of my back garden.
0:42:09 > 0:42:12And how was it before, when this was a football ground,
0:42:12 > 0:42:14if you lived on the edge? Oh, it was horrible.
0:42:14 > 0:42:18The stand was so high, and then when it came down,
0:42:18 > 0:42:20you could see the sky at night.
0:42:20 > 0:42:23I can sit in my back garden and I can see the stars and the hill
0:42:23 > 0:42:26and the lights on - it's amazing.
0:42:31 > 0:42:34What do you like about having your plot here in the Vetch,
0:42:34 > 0:42:36what about the community here?
0:42:45 > 0:42:48Wandering through the allotment, I couldn't help but notice
0:42:48 > 0:42:51this rather strange plant vessel.
0:42:51 > 0:42:53This is my hanging bra-sket!
0:42:53 > 0:42:55You can hold plenty in there, can't you?
0:42:55 > 0:42:58It's an ample brassiere. That is fabulous, I love it!
0:43:03 > 0:43:06'The terraces may be long gone,
0:43:06 > 0:43:09'but a crowd has returned to feast on our curry.'
0:43:11 > 0:43:13Thank you so much.
0:43:13 > 0:43:17It's fantastic how a football pitch has maintained its team spirit.
0:43:17 > 0:43:20But instead of sport, it's growing and sharing food
0:43:20 > 0:43:22in their own little piece of the countryside
0:43:22 > 0:43:25that's brought this community together.
0:43:25 > 0:43:28Spicy? No, good. Good spice.
0:43:34 > 0:43:36Well, that's all we've got time for today.
0:43:36 > 0:43:39But, please, do try to join us again at the same time tomorrow
0:43:39 > 0:43:43for more entries in our Countryfile Summer Diaries...
0:43:43 > 0:43:48when Margherita discovers the secrets of our lost wild flower meadows...
0:43:48 > 0:43:51In fact, they underpin our entire food chain.
0:43:53 > 0:43:57..and Jules looks at plans to make a luxury summer favourite,
0:43:57 > 0:44:00the lobster, into food for everyone.
0:44:00 > 0:44:03It seems that now Britons can't get enough of them.
0:44:03 > 0:44:05Demand is soaring.
0:44:05 > 0:44:07So, until tomorrow, goodbye.
0:44:38 > 0:44:40Good morning, this is BBC Breakfast. Morning, Dan.
0:44:40 > 0:44:41Morning, Jenny!
0:44:41 > 0:44:44In the sports news, we have the latest on the Welsh rugby team,