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If you've been out in the countryside these last few weeks, | :00:26. | :00:30. | |
It's not just the normal onset of autumn that I'm talking about. | :00:30. | :00:37. | |
No, this is much bigger, and it's happening in woodlands | :00:37. | :00:40. | |
our farmers have had a much better harvest. | :00:40. | :00:49. | |
But that's nothing compared to what Mother Nature's got in store. | :00:49. | :00:54. | |
There's an absolute profusion of nuts and berries, | :00:54. | :00:57. | |
In this autumnal programme, I'll be looking at what it means, | :00:57. | :01:06. | |
And, along the way, we have got some of the best of nature's wild | :01:06. | :01:13. | |
harvest that has been featured on Countryfile in recent times. | :01:13. | :01:17. | |
In Cornwall, Julia cooked up one of our least favourite weeds | :01:17. | :01:23. | |
and produced something surprisingly tasty. | :01:23. | :01:26. | |
Yes, I do. Do you like rhubarb? Lovely. | :01:26. | :01:31. | |
Meanwhile, I went undercover to track down a very rare | :01:31. | :01:42. | |
because we mustn't let anyone know where we are going. | :01:43. | :01:50. | |
And, in Northern Ireland, Ellie went uncovered | :01:50. | :02:02. | |
to test the unexpected benefits of something rather fishy. | :02:02. | :02:07. | |
and the hypothesis is that it will make me feel younger | :02:07. | :02:13. | |
This autumn has been a bumper one for wild fruits and berries. | :02:13. | :02:37. | |
What's really remarkable is the massive overproduction of mast, | :02:38. | :02:42. | |
an old name for the nuttier fruits of the forest. | :02:42. | :02:48. | |
I'm in Somerset, not far from Taunton, at Langford Heathfield | :02:48. | :02:52. | |
Nature Reserve, meeting tree expert Simon from the Forestry Commission. | :02:52. | :02:59. | |
Let's get out of the rain for a moment, Simon, | :02:59. | :03:02. | |
Look at all the acorns on this one, it's amazing. It's laden, isn't it? | :03:02. | :03:07. | |
It's almost staggering under the weight of acorns. | :03:07. | :03:10. | |
It's the way we describe these extraordinary abundant years | :03:10. | :03:16. | |
for species like oak, producing acorns and sweet chestnuts, | :03:16. | :03:21. | |
and beech mast is something that people know about. | :03:21. | :03:25. | |
There seems to be in these particular species | :03:25. | :03:27. | |
incredible spikes in production - it's almost as though, we believe, | :03:27. | :03:32. | |
they're responding to some conditions in the weather. | :03:32. | :03:35. | |
We don't fully understand it, and it seems to be a nationwide phenomenon. | :03:35. | :03:38. | |
Between five and seven years on oak, and it varies with other species. | :03:38. | :03:43. | |
this system of synchronising their abundance to produce so much | :03:43. | :03:49. | |
fruit in one go that all the animals are satiated, they can't eat it all. | :03:49. | :03:53. | |
They get full tummies. So there are still nuts around to survive. | :03:53. | :03:58. | |
More of them will survive through the winter, | :03:58. | :04:01. | |
and they'll be the next generation of oaks when they germinate next year. | :04:01. | :04:04. | |
there are some strange looking things, like this. | :04:04. | :04:10. | |
What's happened to that acorn? That is called a knopper gall. | :04:10. | :04:13. | |
The adult lays its eggs in the developing acorn, the larvae develop, | :04:13. | :04:19. | |
and this is the oak tree's response to those creatures being inside it. | :04:19. | :04:22. | |
They're using the acorn's energy resources to develop. | :04:23. | :04:27. | |
Unfortunately, that acorn will now be inviable. | :04:27. | :04:31. | |
But there are plenty of healthy acorns on that tree. | :04:31. | :04:34. | |
Which is good news for all the little mammals and birds. | :04:34. | :04:37. | |
Indeed. Traditionally this would have been seen | :04:37. | :04:41. | |
but also for people because they would have fed their animals on this. | :04:41. | :04:48. | |
Pannage is a word we used to use for the right to have your pigs feeding | :04:48. | :04:52. | |
Producing so many acorns and other nuts takes a huge amount | :04:52. | :05:02. | |
of energy for our trees, so this won't happen again for a few years. | :05:03. | :05:07. | |
Now, for those of us who don't have a pig to feed, | :05:07. | :05:10. | |
what can we do with this excess of free food? | :05:10. | :05:13. | |
It helps if you have a chef to call on, as Matt found out | :05:13. | :05:16. | |
Bearing its plentiful bounty at this time of year | :05:16. | :05:21. | |
is the sweet chestnut, one of Britain's most ancient trees. | :05:21. | :05:28. | |
Their precious nuts have been a staple food source | :05:28. | :05:31. | |
These trees were introduced to Britain by the Romans | :05:31. | :05:35. | |
take advantage of this ancient tree's free harvest. | :05:35. | :05:45. | |
So, I'm on a mission to champion the cause of the British sweet chestnut. | :05:45. | :05:50. | |
the Ancient Tree Hunt Project is working with volunteers | :05:50. | :05:54. | |
across Britain to help draw up a map of their locations. | :05:55. | :05:59. | |
What exactly is the Ancient Tree Hunt? | :05:59. | :06:02. | |
It's a project run by the Woodland Trust, where we're aiming | :06:02. | :06:05. | |
to collect 100,000 records of ancient, veteran | :06:05. | :06:08. | |
This month we've just gone over 75,000 records, | :06:08. | :06:14. | |
How old does a tree have to be to be classed as ancient? | :06:14. | :06:19. | |
It depends on the species. With a yew tree, over 600 years. | :06:19. | :06:23. | |
These sweet chestnuts here, 250 years, | :06:23. | :06:27. | |
They are. They're called the Twelve Apostles, | :06:28. | :06:34. | |
they're the largest sweet chestnuts in the Chilterns. | :06:34. | :06:37. | |
A classic example of parkland planting from 250, 300 years ago. | :06:37. | :06:41. | |
It gets deeply fissured once it gets over a couple of hundred years old, | :06:41. | :06:50. | |
then you can start to see the twists. | :06:50. | :06:52. | |
This one's got a fantastic, almost serpent-like twisting | :06:52. | :06:55. | |
Let's have a root around to see if we can find one to have a nibble of. | :06:55. | :07:05. | |
I love them roasted, but I've never tried them raw. | :07:05. | :07:10. | |
They're very crunchy. They are classed as a nut, aren't they? | :07:10. | :07:13. | |
If there is anyone with a nut allergy, | :07:13. | :07:15. | |
they should be aware before they start munching these. | :07:15. | :07:18. | |
Exactly. It's interesting that the British people don't collect them | :07:18. | :07:21. | |
like they do in the Mediterranean countries, | :07:21. | :07:24. | |
I'm not quite sure why because they taste just the same. | :07:24. | :07:29. | |
But I think the main difference is the size. | :07:29. | :07:31. | |
Down in the Mediterranean, they fill out and get much bigger | :07:31. | :07:35. | |
Do you find that restaurants are importing them? | :07:35. | :07:40. | |
They do, they mostly come from Italy into the UK. | :07:40. | :07:43. | |
With countless numbers of the sweet chestnut's bounty going to waste | :07:43. | :07:47. | |
all over the country, surely there must be a way | :07:47. | :07:50. | |
to turn this neglected British nut into more of a delicacy? | :07:50. | :07:54. | |
To find out, I'm grabbing a load of the biggest sweet chestnuts here | :07:54. | :07:58. | |
and taking them to this restaurant near Henley-on-Thames. | :07:58. | :08:02. | |
Which happens to belong to a certain celebrity chef | :08:02. | :08:04. | |
Antony, how you doing? Hello, Matt. Thanks for helping us out. | :08:04. | :08:11. | |
It was a challenge for me. How versatile are these sweet chestnuts? | :08:11. | :08:15. | |
What can you do with them? You can do an awful lot with chestnuts. | :08:15. | :08:19. | |
The British tend to make stuffings but not much else really. | :08:19. | :08:23. | |
Maybe fried up with Brussels sprouts, which are quite nice. | :08:23. | :08:26. | |
But the Spanish are big with them of course, | :08:26. | :08:29. | |
but they don't use British chestnuts. | :08:29. | :08:32. | |
What have you got here? I've just had a little play. | :08:32. | :08:35. | |
I love spiced nuts and I like sweet nuts. | :08:35. | :08:38. | |
These are the spiced nuts, which are a bit of cumin, smoked paprika, | :08:38. | :08:41. | |
The sweet ones are mixed spice, cinnamon and brown sugar. | :08:41. | :08:49. | |
I blanched them first, got them reasonably soft. | :08:49. | :08:54. | |
You haven't got the crunch, they do go soft. | :08:54. | :08:57. | |
I'd love more people to use British chestnuts. They're all around us. | :08:57. | :09:00. | |
Especially here, there's loads of trees. | :09:00. | :09:03. | |
Shall we put these on a little plate? | :09:03. | :09:08. | |
Put those on a plate. This is the sweet one. | :09:08. | :09:10. | |
It will be interesting to see. Quite Christmassy flavours going on here. | :09:10. | :09:14. | |
You can imagine some of those with a glass of mulled wine. Oh, my word. | :09:14. | :09:21. | |
Am I all right to dive in? It might be hot, be careful. | :09:21. | :09:23. | |
They have got that creamy texture in the middle, haven't they? | :09:23. | :09:34. | |
Now these - cumin, garlic salt and smoked paprika, | :09:34. | :09:39. | |
It sounds fantastic, let's see how they taste. | :09:39. | :09:47. | |
Actually, very different. Very different. | :09:47. | :09:51. | |
You can imagine those getting your saliva glands going, | :09:51. | :09:54. | |
so you need plenty of drink to go with those. | :09:54. | :09:56. | |
and give the townsfolk an autumn treat. | :09:57. | :10:02. | |
I'll keep my fingers crossed. See you later. Thanks again. | :10:02. | :10:05. | |
The great thing about chestnuts is that they're fantastic | :10:05. | :10:09. | |
flavour carriers, but how well will they go down here? | :10:09. | :10:16. | |
British sweet chestnuts, picked about an hour ago. | :10:16. | :10:18. | |
It's a surprise actually. Is it? Do you normally have chestnuts? | :10:18. | :10:23. | |
Excuse me, sir? Can I interest you in a sweet chestnut? | :10:23. | :10:30. | |
They are nicer when they're a little bit warmer. | :10:30. | :10:38. | |
There you go, my friend. Just grab in there, look. | :10:39. | :10:47. | |
I think he thinks it's chocolate. What are they like? Are they nice? | :10:47. | :10:50. | |
Wow! Going in for seconds. He is! Yes, shove it all in. Magic! | :10:50. | :11:05. | |
Very nice. British chestnuts. Lovely. | :11:05. | :11:10. | |
Yes, we can do a thumbs up. Brilliant! | :11:10. | :11:25. | |
Well, the general consensus seems to be | :11:25. | :11:28. | |
that our British sweet chestnuts are a winner. | :11:28. | :11:34. | |
With this year's bumper wild harvest | :11:34. | :11:37. | |
there are plenty of other winners as well, | :11:37. | :11:38. | |
like these hedgerow favourites, blackberries. | :11:38. | :11:42. | |
There are loads of them, and they're delicious. | :11:42. | :11:48. | |
'Sometimes, nature surprises us with its offerings. | :11:48. | :11:52. | |
'It's extraordinary that, alongside many busy roads, | :11:52. | :11:56. | |
'there are healthy and productive apple trees. | :11:56. | :11:58. | |
'They've often grown from apple cores | :11:58. | :12:02. | |
'thrown out of the window by passing motorists. | :12:02. | :12:05. | |
'I've teamed up with the ideal person to check out | :12:05. | :12:08. | |
I'm joining Liz Copas, a pomologist - | :12:08. | :12:22. | |
that's an apple expert to you and me - | :12:22. | :12:24. | |
and we're picking a selection to taste. | :12:24. | :12:28. | |
This is what we gathered, Liz, in about five minutes | :12:28. | :12:31. | |
on a random stretch of road. It's amazing. | :12:31. | :12:33. | |
There's all sorts - green, red, and some sort of recognisable. | :12:33. | :12:37. | |
But none of them are the true variety. | :12:37. | :12:39. | |
So what does that mean? These are all new, if you like. | :12:39. | :12:44. | |
When a seedling comes from an apple, it's never the same as its parent. | :12:44. | :12:49. | |
This is sort of Golden Delicious. It's got ten pips in it. | :12:49. | :12:53. | |
If you sowed those ten pips, they'd come up as ten little seedlings, | :12:53. | :12:56. | |
but they would not be identical to one another, nor to the parent. | :12:56. | :13:01. | |
But if it had been a commercial Golden Delicious, | :13:01. | :13:04. | |
you'd have taken cuttings from the same tree. | :13:04. | :13:08. | |
Exactly, that's vegetated propagation, where you cut a piece | :13:08. | :13:11. | |
of vegetation off and grow lots like it, so they would all be identical. | :13:11. | :13:15. | |
But seeds never are. Seedlings are not predictable. | :13:15. | :13:18. | |
No! That's how you get all this variety. | :13:18. | :13:21. | |
So what have we got here? That looks to me like a Gala. | :13:21. | :13:26. | |
That might have come from a Gala originally. | :13:26. | :13:30. | |
It's got some of the characteristics. These look like Coxes. | :13:30. | :13:33. | |
Yes, it's that kind of russety, golden colour. | :13:33. | :13:39. | |
And these are little crab apples. Yes, they are wild apples. | :13:39. | :13:42. | |
Full of tannin, so they're quite good for adding to other things | :13:42. | :13:46. | |
if you wanted to make a drop of cider. | :13:46. | :13:48. | |
It's been a bumper year for apples, hasn't it? | :13:48. | :13:51. | |
Just as it's been a mast year for berries and nuts. | :13:51. | :13:54. | |
These are just a few from one of my trees. Last year we had none at all. | :13:54. | :13:57. | |
Is there a connection there? Absolutely. | :13:57. | :13:59. | |
It's about 80% down to the weather, and the other 20% | :13:59. | :14:02. | |
is how you look after your trees, how you feed them and prune them. | :14:02. | :14:05. | |
Apples make their flower bud for the following season in about August. | :14:05. | :14:10. | |
So if you've had a good summer, even if you've got a good crop | :14:11. | :14:14. | |
and it's taking a lot of the nutrients out of the tree, | :14:14. | :14:18. | |
to make some good flower bud for the following year. | :14:18. | :14:22. | |
So, quite a mixture discovered in a short time. | :14:22. | :14:25. | |
Yes, all in the space of a few hundred yards. | :14:25. | :14:27. | |
An excellent choice of apples that people have for lunch. | :14:27. | :14:31. | |
Well, these apples aren't going for lunch. They've got another purpose. | :14:31. | :14:37. | |
'And I'll tell you more about my plans for those roadside apples, | :14:37. | :14:40. | |
'and for the ones from my garden, later in the programme. | :14:40. | :14:43. | |
'This wild harvest is nature's last throw of the dice | :14:43. | :14:47. | |
'Soon, these leaves will be turning and falling. | :14:47. | :14:52. | |
'So what's the science behind this spectacular display? | :14:52. | :14:56. | |
'One autumn day, Julia asked BBC weatherman John Hammond | :14:56. | :15:00. | |
'to shed some light on it, literally.' | :15:00. | :15:03. | |
Well, Julia, welcome to my outdoor living area, | :15:03. | :15:08. | |
complete with beautiful sofa, pumpkin and of course table lamp. | :15:08. | :15:12. | |
Very nice. You want to know what's going on. Yes, great views. | :15:12. | :15:15. | |
Here we are surrounded by the effects of autumn, but what is the cause? | :15:15. | :15:19. | |
Well, autumn is of course one of the seasons | :15:19. | :15:22. | |
if we didn't have a tilted Earth on its axis. | :15:22. | :15:25. | |
If it wasn't tilted, we wouldn't have any seasons, | :15:26. | :15:28. | |
so it's a good job. Let me show you why. | :15:28. | :15:30. | |
Let me grab the Earth on its axis. So that pumpkin is the Earth. | :15:30. | :15:34. | |
The Earth spins on its axis once a day. | :15:35. | :15:38. | |
But it also goes around the sun once a year. | :15:38. | :15:44. | |
OK? Now, I get over here and... I shall reveal the sun for you. | :15:44. | :15:48. | |
Ta-da! ..dissemble the table lamp to reveal the sun in all its glory. | :15:48. | :15:51. | |
I've painted on the UK. Nicely done, very professional. | :15:51. | :15:54. | |
Sort of. If I hold the axis, like this, in summer, | :15:54. | :16:00. | |
the sun is shining almost directly overhead in the UK, | :16:00. | :16:04. | |
so you get very strong sunshine and you get a longer day length. | :16:04. | :16:08. | |
Because of the angle, because of the slant of the axis, | :16:08. | :16:18. | |
you can see that the sun is lower in the sky | :16:18. | :16:20. | |
and the UK isn't getting the direct effects of that sunshine. | :16:20. | :16:23. | |
So the weather is colder and the day length is shorter. | :16:23. | :16:26. | |
That's the difference between summer and winter. | :16:26. | :16:28. | |
And autumn is the transition between the two. | :16:28. | :16:31. | |
All to do with the angle of the dangle. Absolutely, yes. | :16:31. | :16:34. | |
The further north you are, the earlier autumn starts. | :16:34. | :16:37. | |
And the greater the changes to temperature and length of day. | :16:37. | :16:41. | |
So Matt went to Scotland to find out how those changes cause plant life | :16:41. | :16:45. | |
to create beautiful autumnal shows of colour. | :16:45. | :16:56. | |
It's one of the most dazzling displays in the whole of nature. | :16:56. | :16:59. | |
When the treetops blaze with colour. Autumn's crowning glory. | :16:59. | :17:10. | |
For many, it's their best time of year. | :17:10. | :17:12. | |
There's a bit of a nip in the air. The chance to kick up a few leaves. | :17:12. | :17:16. | |
I tell you, you cannot beat colours like this. | :17:16. | :17:22. | |
And Perthshire in Scotland is one of the best places | :17:22. | :17:25. | |
This is the famous Pass of Killiekrankie. | :17:25. | :17:30. | |
The leaves here are well ahead of the rest of the country, | :17:30. | :17:37. | |
but what's happening to create this fantastic display? | :17:37. | :17:40. | |
Well, it's all to do with the different types of chemicals | :17:40. | :17:44. | |
in the leaves, and how they are affected by the onset of autumn. | :17:44. | :17:49. | |
As you know, when autumn comes, the temperature gets a bit colder | :17:49. | :17:54. | |
compared to summer and the days get shorter. | :17:54. | :17:56. | |
adapted to recognise those signals. And as that happens, | :17:56. | :18:02. | |
OK, let's get in and have a look at what's going on in the tree. | :18:02. | :18:09. | |
Just talk us through this process. This is an old tree, a sessile oak. | :18:09. | :18:12. | |
And, um...superficially, it looks like | :18:12. | :18:14. | |
losing its leaves is an inefficient process. | :18:14. | :18:17. | |
You can imagine it's getting rid of all that energy. | :18:17. | :18:19. | |
it's taking back a lot of the sugars, the energy, | :18:19. | :18:23. | |
storing it in the tree for use next year. | :18:24. | :18:28. | |
It goes into the trunk and so on and helps them prepare for next season. | :18:28. | :18:33. | |
Then it drops all the waste stuff that's left here. | :18:34. | :18:37. | |
What happens is the tree's normally green, | :18:37. | :18:40. | |
that's the chlorophyll which helps photosynthesis. | :18:40. | :18:42. | |
With the leaf fall it withdraws all of the chlorophyll | :18:42. | :18:47. | |
and what you then see are either the waste products | :18:47. | :18:49. | |
which is this brown stuff here, the tannin, | :18:49. | :18:52. | |
or yellows, reds and oranges which make up the normal pigments | :18:52. | :18:57. | |
Normally, they are masked by the chlorophyll, | :18:57. | :19:01. | |
but in autumn that chlorophyll is removed | :19:01. | :19:03. | |
so you get to see this wonderful display of colours. | :19:03. | :19:06. | |
So these colours are always there in the leaves, | :19:06. | :19:08. | |
it's just that the green is a more dominant colour. | :19:08. | :19:11. | |
They are. When you think of the flowers, | :19:11. | :19:13. | |
some of these pigments you find in flowers. | :19:13. | :19:15. | |
So red flowers, yellow flowers have these pigments. | :19:15. | :19:31. | |
Well, I've had no problem at all today gathering wild apples. | :19:31. | :19:35. | |
But not all wild food is that easy to find, as I discovered | :19:35. | :19:39. | |
when I went in search of the most expensive of all woodland produce. | :19:39. | :19:48. | |
and were plentiful in our woodlands a few hundred years ago. | :19:48. | :19:53. | |
But, as our landscape changed, the truffle, like the wild boar | :19:53. | :19:57. | |
that helped spread them around, began to disappear. | :19:57. | :20:00. | |
On the continent, the cousins of these British truffles | :20:00. | :20:04. | |
change hands for thousands of pounds a kilo. | :20:04. | :20:07. | |
Here, it's more like £400, but they've never been so highly prized. | :20:07. | :20:13. | |
They are considered by some to be just as delicious as their | :20:13. | :20:16. | |
French or Italian counterparts, and in this country, even rarer. | :20:16. | :20:21. | |
But in recent years, there's a top-secret location | :20:21. | :20:24. | |
that's been consistently turning out kilo after kilo of this black gold. | :20:24. | :20:28. | |
To protect his treasure, the farmer needs to hide his identity. | :20:29. | :20:33. | |
So instead, I'm meeting someone a little less reclusive. | :20:33. | :20:37. | |
Roger Phillips is an expert in mushrooms | :20:37. | :20:40. | |
and it was he who identified the first truffle found here. | :20:40. | :20:45. | |
Roger, where are these truffles, then? | :20:45. | :20:48. | |
because we mustn't let anyone know where we're going. | :20:48. | :20:54. | |
That secret, is it? It's that secret, yes. | :20:54. | :20:59. | |
Right, this is going to be intriguing. | :20:59. | :21:01. | |
OK, I'm going to do the camera as well. | :21:01. | :21:03. | |
The camera obviously not allowed to see where we're going. | :21:03. | :21:06. | |
He can't see where we're going. Let's go. | :21:06. | :21:08. | |
Do they actually grow on trees or around trees? | :21:08. | :21:20. | |
They don't grow on trees, but they grow in association with trees. | :21:20. | :21:24. | |
Without the truffles, the trees wouldn't grow. | :21:24. | :21:29. | |
Because we've got hazels here. Do they like hazels? | :21:29. | :21:31. | |
How come this particular little wood is a truffle trove? | :21:31. | :21:40. | |
And the truffles supply water and minerals to the trees | :21:40. | :21:48. | |
I'd only ever found one meagre, horrible, dried-up truffle | :21:48. | :21:54. | |
before in my life. Then I came down here. In England? | :21:54. | :21:57. | |
In England, yes. And how many did you find here? | :21:57. | :22:00. | |
I went out with the farmer and we collected, I don't know, | :22:00. | :22:04. | |
maybe 25 or something like that. I was out of my mind! | :22:04. | :22:09. | |
Well, you've won me over with your enthusiasm for the truffle. | :22:09. | :22:12. | |
What I need to do now is to try and find one somewhere here. | :22:12. | :22:15. | |
Traditionally, female pigs were the truffle hunter's faithful friends. | :22:15. | :22:23. | |
The scent of a mature truffle is similar to that of a male pig. | :22:23. | :22:26. | |
So when the female sniffs one out, she becomes excited | :22:26. | :22:30. | |
The trouble is, unless the hunter is quick off the mark, | :22:30. | :22:35. | |
the pig will eat the truffle before it even sees the light of day. | :22:35. | :22:39. | |
dogs are now the truffle hunter's companion of choice. | :22:39. | :22:44. | |
This is Valentino, a specially bred Italian truffle hound. | :22:44. | :22:49. | |
following in the hectic footsteps of truffle hunters of old. | :22:49. | :22:55. | |
And it's not long before Valentino's super-sensitive nose | :22:55. | :22:59. | |
This is a great truffle, a winter truffle. | :23:00. | :23:07. | |
It's a strong smell. It's not about size, | :23:07. | :23:10. | |
it's really about the quality of the truffle. | :23:10. | :23:12. | |
I think 100 years ago they were nothing special. | :23:12. | :23:14. | |
They were ordinary food and they came from the great craft | :23:14. | :23:18. | |
of woodland industry, which has gone. He'll find another one. | :23:18. | :23:21. | |
This is quite amazing, truffles are everywhere! | :23:21. | :23:30. | |
This is unusual because it's a young wood. | :23:30. | :23:35. | |
But there are a lot more places in England where truffles exist. | :23:35. | :23:37. | |
And there are a lot of... Good boy. Good boy! | :23:38. | :23:41. | |
And there's a lot of work you can do to bring them back. | :23:41. | :23:44. | |
If you want truffles to flourish, you need chalky, | :23:44. | :23:47. | |
alkaline heavy soil, and well-managed woods like this one. | :23:47. | :23:51. | |
We've gathered quite a haul in no time at all, | :23:51. | :23:56. | |
Zak Frost is the farmer's right-hand man. | :23:56. | :24:01. | |
As well as hunting truffles, he also helps take care of the business. | :24:01. | :24:05. | |
Here, you've got some drying out on a towel. | :24:05. | :24:08. | |
Very much a cottage industry, this. Indeed, a shed industry. | :24:08. | :24:11. | |
As you can see, we take them straight from the wood into this shed, | :24:11. | :24:14. | |
where they are dried for about four hours and then | :24:14. | :24:16. | |
packed into padded bags and sent off to chefs around the country. | :24:17. | :24:20. | |
You can see we've got some great big ones at the back there. | :24:20. | :24:23. | |
We find them up to 600 grams on the farm. | :24:23. | :24:28. | |
Truffles from Italy are selling for up to £4,000 a kilo this year. | :24:28. | :24:36. | |
this wood was never planted as a commercial venture, | :24:36. | :24:45. | |
So the money side of things has never been | :24:45. | :24:49. | |
It's been a nice little bonus if such a wonderful hobby can | :24:49. | :24:54. | |
bring in some extra money on the side as well. | :24:54. | :24:58. | |
Whatever it was that brought the truffles here, | :24:58. | :25:00. | |
this place has provided the perfect home for them. | :25:00. | :25:04. | |
And at a time when our native trees are under threat, | :25:04. | :25:07. | |
here is a healthy new wood giving birth to an ancient delicacy. | :25:07. | :25:20. | |
but I doubt if conkers are going to be this year, | :25:20. | :25:24. | |
which is good news for all those conker competitions. | :25:24. | :25:29. | |
armed with the wild apples I picked from the roadside, | :25:29. | :25:34. | |
and some from my own garden, to join in a community apple pressing. | :25:34. | :25:44. | |
Well, lots of people seem to have had same idea. | :25:44. | :25:47. | |
Where have you got your apples from? Got mine here. You've only got two! | :25:47. | :25:51. | |
You've got a vast box - from your garden? All over. All over. | :25:51. | :26:02. | |
Look at all the trees in this orchard. Fantastic. | :26:02. | :26:05. | |
What a vast selection of apples, wonderful! Which are yours? | :26:05. | :26:17. | |
These miserable things. Never mind, they'll be all right. | :26:17. | :26:21. | |
it doesn't matter how beautiful they are. Amazing collection! | :26:21. | :26:25. | |
Everybody got the apples from their own gardens, or what? Yes. | :26:25. | :26:29. | |
Anyone collected any wild ones? Yes, lots of scrumping. | :26:29. | :26:34. | |
Well, those are my wild ones that I picked this morning. | :26:34. | :26:38. | |
It was amazing - within just a few hundred yards, | :26:38. | :26:41. | |
we picked loads of them and lots of different varieties. | :26:41. | :26:45. | |
So, this is going to make some pretty good apple juice, isn't it? | :26:45. | :26:48. | |
They are, I hope so. Yes. And cider as well maybe? That's the main aim. | :26:48. | :26:53. | |
I've bought some of my apples from my garden | :26:53. | :26:56. | |
and they're cooking apples. Does that matter | :26:56. | :26:58. | |
No, Bramleys make the best juice, I was told | :26:58. | :27:02. | |
when I first started doing this, they're very juicy. | :27:02. | :27:05. | |
So it doesn't matter that they're sour? | :27:05. | :27:07. | |
No, you've got the right ones for that. You mix them up? | :27:07. | :27:09. | |
You get what they call a sharp apple juice | :27:09. | :27:12. | |
which is more tasty than a pure sweet one. | :27:12. | :27:15. | |
Oh, good, so mine should do OK? Yes, lovely. | :27:15. | :27:23. | |
Apples and autumn go hand in hand, but it is possible | :27:23. | :27:26. | |
to trick nature, by creating artificial changes in the seasons | :27:26. | :27:31. | |
in order to produce harvest conditions all year round, | :27:31. | :27:35. | |
as Ellie found out when she reported from the Welsh mountains. | :27:35. | :27:46. | |
These days, in Snowdonia, the stunning scenery draws the crowds. | :27:46. | :27:52. | |
But farming has long been key to this area. | :27:52. | :27:55. | |
And now new eco-businesses are being developed | :27:55. | :27:58. | |
that will invest in weird and wonderful foods. | :27:58. | :28:00. | |
The hope is that they will produce unique, high-value crops. | :28:00. | :28:06. | |
And in the world of farming vegetables, | :28:06. | :28:08. | |
there's no darker art than that of growing mushrooms. | :28:08. | :28:12. | |
In the wild, they pop up mysteriously in parts of the forest every autumn. | :28:12. | :28:16. | |
Rare and unusual varieties are craved by top foodies | :28:16. | :28:20. | |
Some are notoriously hard to find and even harder to farm. | :28:20. | :28:26. | |
In the UK, we import most of our mushrooms. | :28:26. | :28:33. | |
come from places like Holland and Ireland. | :28:33. | :28:37. | |
And 95% of our exotic mushrooms come from the Far East. | :28:37. | :28:41. | |
But now one local man has started to grow | :28:41. | :28:43. | |
his very own gourmet shiitake mushrooms | :28:43. | :28:45. | |
'for self-confessed mushroom obsessive Cynan Jones.' | :28:45. | :28:54. | |
What have you got there? This is the first stage of growing mushrooms. | :28:54. | :28:59. | |
It's a bag of local oak which has been chipped | :28:59. | :29:02. | |
Then it's sterilised and inoculated with shiitake spawn, | :29:02. | :29:07. | |
a Far Eastern mushroom that we grow here. | :29:07. | :29:10. | |
You've got to be very careful to make sure you get the right fungus, | :29:10. | :29:13. | |
which is the shiitake, in here, and nothing else. | :29:14. | :29:16. | |
So it's got to be grown under laboratory conditions. | :29:16. | :29:19. | |
That's the very first stage. So you get sent these bags? Yes. | :29:19. | :29:22. | |
A colleague of mine makes them for me | :29:22. | :29:24. | |
and then we bring them here and then we take them into the summer. | :29:24. | :29:28. | |
So where's the summer? The summer is inside this container here. | :29:28. | :29:31. | |
Wow. Why do you bring the mushrooms into a container like this? | :29:31. | :29:43. | |
Because we need to get them into a warm environment. | :29:43. | :29:45. | |
This is a metal box, basically, that's been insulated, | :29:45. | :29:48. | |
and we can control the temperature to get exactly what we want. | :29:48. | :29:51. | |
It does feel nice and cosy, I have to say. | :29:51. | :29:53. | |
It has to be 25 degrees here to get the mycelium to grow properly. | :29:53. | :29:57. | |
So, mycelium, that's effectively the mushroom's roots? Basically, yeah. | :29:57. | :30:01. | |
It's like the root system. It's how it gets its food, really. | :30:01. | :30:04. | |
What we see as a mushroom is just the fruit. | :30:04. | :30:06. | |
The body is this mycelium that grows and colonises organic matter | :30:06. | :30:10. | |
and after a few weeks, really starts going... Oh, yeah. That's different. | :30:10. | :30:14. | |
It's really colonising there now, and then, after another month, | :30:14. | :30:19. | |
That's the popcorning stage, actually. Is that what it's called? | :30:20. | :30:27. | |
And these are little mushrooms telling us, | :30:27. | :30:29. | |
But it won't fruit properly here because it's too warm. | :30:29. | :30:34. | |
It's got to think the autumn's coming. | :30:34. | :30:37. | |
And it's got to think, "Dear me, winter's coming. | :30:37. | :30:40. | |
So we've got to get inside its head and cheat it, | :30:40. | :30:44. | |
which is the container next door. Right. | :30:44. | :30:47. | |
'But how do you recreate autumn in the middle of spring?' | :30:47. | :30:54. | |
This is not what I expected. It's like a lab for mushrooms! | :30:54. | :31:00. | |
You're like the mushroom alchemist, Cynan. | :31:00. | :31:02. | |
The first thing we need to do is take it out of the bag. OK. | :31:02. | :31:09. | |
and now it needs to be properly shocked to make it grow. | :31:09. | :31:13. | |
Here, 15 degrees, humidity's very high, about 97%, six hours' light. | :31:13. | :31:18. | |
Within a few days they will be like this one here. Within a few days! | :31:18. | :31:27. | |
That's quick! Within a week, they'll be like this. | :31:27. | :31:31. | |
They need to be harvested just before the cap opens up fully, | :31:31. | :31:35. | |
so something like this. That's perfect, is it? | :31:35. | :31:38. | |
That is absolutely perfect. And look how beautiful that is. | :31:38. | :31:41. | |
Some chefs would want them like this for presentation, for stuffing. | :31:41. | :31:45. | |
Oh, that's lovely. A rich flavour. Others would want them smaller. | :31:45. | :31:50. | |
So that one's ready as well, even though it's half the size? Yeah. | :31:50. | :31:53. | |
I think the biggest thing is that they're fresh. | :31:53. | :31:55. | |
they'll be going out this afternoon or tomorrow morning. | :31:55. | :32:03. | |
'There's no need to peel cultivated mushrooms. | :32:03. | :32:05. | |
'and the skin contains nutrients and flavour. | :32:05. | :32:10. | |
'And if you're worried about food miles, | :32:10. | :32:12. | |
'I have to let Matt have a taste of this.' | :32:12. | :32:34. | |
Lucky old Matt Baker, that's what I say. | :32:34. | :32:37. | |
'there's only one way to complete a visit to Snowdonia | :32:37. | :32:42. | |
Oh, right. At the front? Or the back? | :32:42. | :32:48. | |
'It's an hour's train ride to reach the top. | :32:48. | :32:53. | |
'Plenty of time to relax and enjoy the views.' | :32:53. | :33:12. | |
What's in here, then? I've cooked the mushrooms. | :33:12. | :33:14. | |
I've got shiitake mushrooms in here on some Welsh bread, all for you. | :33:14. | :33:21. | |
That's delicious. Is it? That is really nice. | :33:21. | :33:36. | |
JOHN: 'In West Somerset, our apple pressing event is well under way | :33:36. | :33:40. | |
'and there's work to be done for all of us.' | :33:40. | :33:44. | |
You crush the apples with this thing, here. Yeah. | :33:44. | :33:52. | |
Do you want to have a go? Oh, yes, please. Thank you. | :33:52. | :33:56. | |
Turn it around? Turn it around the other way. The other way? | :33:56. | :34:00. | |
Shall we hold the handles? That is hard work, isn't it? | :34:00. | :34:06. | |
They've got stuck, so you need to go backwards a bit. Oh, right. | :34:06. | :34:09. | |
Now try. You've got the technique. That's it. | :34:09. | :34:14. | |
Oh, I can really feel them going through, now. | :34:14. | :34:16. | |
It's hard work, isn't it? I'll go back again. | :34:17. | :34:20. | |
I'm going to have to take a little break from this, Jane. Hard work? | :34:20. | :34:27. | |
Now, you've organised this event today, haven't you? | :34:27. | :34:29. | |
But there must be an easier way of doing it than this. Well, indeed. | :34:29. | :34:34. | |
This is the way it's been done for many years, | :34:34. | :34:36. | |
but we do use a centrifugal mill now | :34:36. | :34:38. | |
to mill the apples. Can we have a look at that? Yeah, come and see. | :34:38. | :34:44. | |
So this is the modern one, is it? This is the press that we use, yes. | :34:44. | :34:48. | |
It's a centrifugal mill, and it's way over spec for what we need. | :34:48. | :34:52. | |
It can process a huge amount of apples | :34:52. | :34:53. | |
in a very short amount of time. It's got a motor. It's got a motor. | :34:53. | :34:56. | |
You don't have to turn anything. Indeed. And it's made of plastic. | :34:56. | :34:59. | |
You can tell it's modern. This is a great idea, isn't it, | :34:59. | :35:01. | |
getting all these people together to press their apples. | :35:01. | :35:04. | |
It was just a group of us sitting around being aware | :35:04. | :35:08. | |
that so many apples are going to waste. | :35:08. | :35:10. | |
Someone saw a whole dumping bag-full being taken to the tip and wasted | :35:10. | :35:13. | |
and a huge crop, and we thought, "There's got to be a better way. | :35:14. | :35:17. | |
"There's got to be a way of making use of this fruit." | :35:17. | :35:19. | |
So we started off borrowing a press and we've gone on to | :35:19. | :35:23. | |
purchase our own equipment and we now have a mill. | :35:23. | :35:26. | |
Word certainly got around, didn't it? We hire it out locally. | :35:26. | :35:29. | |
There's lots of people that hire it out for the day. | :35:29. | :35:31. | |
Can I hire it for a moment to process mine? | :35:31. | :35:34. | |
'So, my roadside apples and the ones from my garden | :35:34. | :35:40. | |
'are well on their way to being turned into fresh juice. | :35:41. | :35:44. | |
'And one juicy Countryfile moment for Julia happened in Cornwall | :35:44. | :35:48. | |
'when she tangled with a Countryside invader | :35:48. | :35:51. | |
'and ended up making a right meal of it.' | :35:51. | :35:56. | |
'then you're guaranteed a warm welcome around here. | :35:56. | :36:00. | |
'But there's one visitor that's certainly not welcome. | :36:00. | :36:05. | |
'An alien invader that's making a dramatic difference | :36:05. | :36:08. | |
Knotweed was introduced as an ornamental plant from Japan | :36:08. | :36:16. | |
in the mid-19th century, and now it has a ferocious reputation. | :36:16. | :36:19. | |
and it's one of the most invasive species in the UK. | :36:19. | :36:26. | |
'Getting rid of Japanese knotweed comes at a price | :36:26. | :36:28. | |
'You'd need around £1.5 billion to clean up the UK alone. | :36:28. | :36:39. | |
'This wasteland is due for development | :36:39. | :36:41. | |
'and must be knotweed-free before work can begin. | :36:41. | :36:45. | |
'Mark Prout's going to show me how it's done. | :36:45. | :36:48. | |
'But, first, why is this plant so persistent? | :36:48. | :36:51. | |
'Well, it's all to do with the underground stems called rhizomes.' | :36:51. | :36:58. | |
This piece of rhizome here could potentially regenerate | :36:58. | :37:07. | |
Within the next 12 months it could be almost as big as that. | :37:07. | :37:13. | |
'Not only does it spread like wildfire, | :37:13. | :37:16. | |
'it chokes the life out of everything else as well. | :37:16. | :37:18. | |
'It even fights its way through concrete and tarmac. | :37:18. | :37:21. | |
'Here, they're going to extraordinary lengths to tackle it.' | :37:21. | :37:25. | |
We're going to be excavating all of the soil | :37:25. | :37:26. | |
and all of the knotweed areas, and literally putting it through | :37:26. | :37:29. | |
a big sieve to remove the rhizome and put the soil back into the site. | :37:29. | :37:34. | |
So you've got to dig it up first, which is a major exercise, | :37:34. | :37:37. | |
that there isn't a single trace of this left in the soil? | :37:37. | :37:42. | |
'But sieving the soil doesn't work everywhere.' | :37:42. | :37:46. | |
Mark has one way of fighting these space invaders. | :37:46. | :37:49. | |
However, Simon Hocking has found another way of getting rid | :37:49. | :37:53. | |
'Simon relies on a more targeted technique. | :37:53. | :37:57. | |
'It's already helped clear a Cornish valley | :37:57. | :37:59. | |
'that had almost disappeared under the troublesome triffid. | :37:59. | :38:03. | |
'This is what Kenidjack Valley looked like when we visited in 2006. | :38:03. | :38:08. | |
'Today it's a farmer's field that needs Simon's help.' | :38:08. | :38:15. | |
We've developed a technique down here on sensitive sites | :38:15. | :38:19. | |
where we actually cut the stems of the knotweed | :38:19. | :38:22. | |
and inject them so we can get a targeted kill | :38:22. | :38:24. | |
Now, when you say a sensitive area, you mean an area such as this | :38:24. | :38:29. | |
where you need to be mindful of other plant species and things? | :38:29. | :38:32. | |
Yeah, spraying wouldn't be appropriate in an area like this. | :38:32. | :38:35. | |
'Simon injects the knotweed with a herbicide containing red dye | :38:35. | :38:40. | |
'so he can easily see which plants have been injected.' | :38:40. | :38:44. | |
and you need to know which ones are treated, so you don't overdose them. | :38:45. | :38:49. | |
And we just discharge 10ml into that. And that's it? | :38:49. | :39:03. | |
If it was a new infection of knotweed, | :39:03. | :39:04. | |
that may be possible in the first year, | :39:04. | :39:06. | |
but in an established site like this you would need to do it year on year | :39:06. | :39:10. | |
and hopefully see a 50% reduction in the first year | :39:10. | :39:13. | |
and every year after that until you had it in a manageable position. | :39:13. | :39:18. | |
'But there is a third way of getting rid of it. | :39:18. | :39:21. | |
'Believe it or not, you can eat this alien invader. | :39:21. | :39:24. | |
'Foraging expert Caroline Davy likes nothing better than turning | :39:24. | :39:28. | |
'this problem plant into a tasty treat.' | :39:28. | :39:30. | |
Today we're going to be making a Japanese knotweed and custard tart. | :39:30. | :39:33. | |
Which we'll serve later with some Japanese knotweed ripple ice cream. | :39:33. | :39:38. | |
Right, get me to work. What shall we start chopping first? | :39:38. | :39:42. | |
This is the end result, this is what you want. | :39:42. | :39:44. | |
Which looks just like celery, doesn't it? | :39:44. | :39:46. | |
Yeah, we're coming towards the end of the knotweed season for eating | :39:46. | :39:48. | |
because things are getting a bit big and a bit tough. | :39:48. | :39:51. | |
You want to pick knotweed when it's looking like asparagus. | :39:51. | :39:54. | |
I put it in a sealed container when I leave the site. | :39:54. | :39:58. | |
I make sure I'm taking absolutely nothing with me that I can drop | :39:59. | :40:03. | |
and then when I come home, if I don't use it, | :40:03. | :40:05. | |
I boil it up and throw it in the bin. | :40:05. | :40:06. | |
I don't get it anywhere near my compost. | :40:06. | :40:08. | |
So you really need to know, because you can be prosecuted | :40:08. | :40:10. | |
And can you imagine, as well, one of those in your compost heap. Exactly. | :40:10. | :40:15. | |
What do we do with it, then? OK, we want to peel it a little bit. | :40:15. | :40:20. | |
We want to get these little feathery bits off around the nodes. | :40:20. | :40:24. | |
Unfortunately, most of the flavours are in the outer layers, | :40:24. | :40:29. | |
but what I do to compensate for that is I boil up all the bits | :40:29. | :40:33. | |
so it gets all the nice pink outside. | :40:33. | :40:37. | |
'A word of warning, and take it from someone who knows, | :40:37. | :40:44. | |
'pregnant women are advised not to eat Japanese knotweed.' | :40:44. | :40:49. | |
Right, presumably, we're going to boil the knotweed out of that now. | :40:49. | :40:52. | |
We're going to poach it in a sugar syrup. Oh! | :40:52. | :40:54. | |
Very posh way of saying we're going to boil the knotweed out of it. | :40:54. | :40:58. | |
'A quick squeeze of lemon and a few minutes on the boil | :40:58. | :41:04. | |
OK, so we're going to put a bit of custard in first. | :41:04. | :41:19. | |
'Next, a good scoop of cooked knotweed and, finally, | :41:19. | :41:25. | |
And how long have these lovely little pielettes got to go in the oven for? | :41:25. | :41:31. | |
Just about ten minutes and then they'll be ready. | :41:31. | :41:33. | |
'Time to see what the tourists at Sennen Cove | :41:33. | :41:36. | |
'make of Japanese knotweed in a Countryfile taste test.' | :41:37. | :41:40. | |
Do you want to have a little taste of a Countryfile tart? | :41:40. | :41:45. | |
OK, now we're going to surprise you. What are they, Caroline? | :41:45. | :42:05. | |
It's not actually rhubarb. It's a superweed called Japanese knotweed. | :42:05. | :42:08. | |
Have you heard of Japanese knotweed? No! | :42:08. | :42:11. | |
It's Japanese knotweed. Oh, is it? Yeah! | :42:11. | :42:16. | |
Most people try and kill it. She cooks it. | :42:16. | :42:30. | |
Last week on the show we launched the Countryfile Calendar for 2014 | :42:30. | :42:33. | |
and revealed the winner of our photographic competition. | :42:33. | :42:36. | |
And that picture, as you can see, graces the front cover. | :42:37. | :42:46. | |
'The calendar costs £9, including free UK delivery. | :42:46. | :42:50. | |
'You can buy yours on our website. That's... | :42:50. | :42:57. | |
'To order by post, send your name, address and cheque to... | :42:57. | :43:20. | |
'And please make cheques payable to BBC Countryfile Calendar. | :43:20. | :43:24. | |
'A minimum of £4 from the sale of each calendar | :43:24. | :43:27. | |
'will be donated to the BBC Children in Need appeal.' | :43:27. | :43:37. | |
The 2013 calendar was a record breaker. | :43:37. | :43:40. | |
so let's hope that this one, with your help, does even better. | :43:40. | :43:46. | |
Now, if today's programme has inspired you to go out | :43:46. | :43:48. | |
well, you'll want to know what the weather's going to be like. | :43:48. | :43:53. | |
Good evening. We saw a dramatic drop in temperature this week to 10 | :43:53. | :44:15. | |
Celsius in places. We will lose that, we will replace it. The | :44:15. | :44:20. | |
weather that is coming in from the Atlantic is shaping up. This is the | :44:20. | :44:25. | |
troublesome creature. It is an area of low pressure that is giving a | :44:25. | :44:28. | |
heavy band of rain and bringing heavy rain and strong to gale force | :44:28. | :44:35. | |
winds. More rain to come. It is a chilly winter, as well. It looks | :44:35. | :44:39. | |
like eastern England will see the worst of the weather. They will be | :44:39. | :44:43. | |
showers further West. Not a cold night, but there could be some fog. | :44:43. | :44:49. | |
It will be a cold night in the Glens of Scotland, perhaps some frost. | :44:49. | :44:52. | |
Also the Northern Ireland which fared quite well for weather | :44:52. | :44:56. | |
tomorrow. A bracing east wind for Scotland. Lots of showers to wake up | :44:56. | :45:02. | |
to across England and is, as well, through the morning and also quite a | :45:02. | :45:06. | |
lot of cloud, but possibly some brightness and some fog or the drive | :45:06. | :45:10. | |
to work. Not a pleasant start the week. We still have those strong | :45:11. | :45:16. | |
winds. Although they will is down, it will feel quite raw, as we say, | :45:16. | :45:19. | |
particularly in eastern areas. Plenty more showers coming and | :45:19. | :45:24. | |
going. So brighter spells as well. The best of those will be reserved | :45:24. | :45:29. | |
for Northern Ireland and perhaps western Scotland, but for much of | :45:29. | :45:32. | |
Scotland, very different weather to this weekend. The bridges aren't | :45:32. | :45:37. | |
anything to write home about. Monday night and into Tuesday, we lose that | :45:37. | :45:43. | |
pressure, so we get a bit of high pressure which will bring a brief | :45:44. | :45:48. | |
spell of drier and brighter weather. Hopefully, it'll happen through the | :45:48. | :45:51. | |
day on Tuesday. The biggest fly in the appointment will be the | :45:51. | :45:54. | |
potential for morning fog, so to clear at this time of year. But with | :45:55. | :45:59. | |
lighter winds and sunshine, 13 or 14 sources should feel more pleasant. | :45:59. | :46:04. | |
Already knocking on the door of the South West is more rain. Although we | :46:04. | :46:09. | |
are turning milder, those winds will bring more rain. At times, not all | :46:09. | :46:15. | |
the time. It may start quite dry and bright on Wednesday morning, but | :46:15. | :46:18. | |
then the weather fronts will accelerate in and you can see | :46:18. | :46:22. | |
intensified rain. A good three to six hours. It will make it feel | :46:22. | :46:29. | |
cool. Behind it, as it brightens up, it'll be a bit milder with showers | :46:29. | :46:33. | |
following on and quicker blustery breeze. It is quite chilly, but | :46:33. | :46:37. | |
slightly dry in the North East until late in the day. Once that weather | :46:37. | :46:41. | |
arrives for West Scotland, it will get stuck through Wednesday night | :46:41. | :46:44. | |
and into Thursday and it will be a player, actually, as we so have the | :46:44. | :46:50. | |
North and then this big Atlantic fleet of air. Much milder for the | :46:50. | :46:56. | |
country apart from the far north on Thursday. It restarts to dig its | :46:56. | :46:58. | |
country apart from the far north on heels in across the North on | :46:58. | :47:02. | |
Thursday. -- really starts. That means we could see a bit of snow on | :47:02. | :47:06. | |
the very tops of the Scottish mountains and a chilly day. For the | :47:06. | :47:08. | |
the very tops of the Scottish rest of us, Thursday will see some | :47:08. | :47:13. | |
sunshine, the odd rumble of thunder and heavy shower. 17 is higher than | :47:13. | :47:18. | |
we have seen all weekend. The next weather system will roll into bring | :47:18. | :47:24. | |
more rain for Friday. It joins forces and ill still be called air | :47:24. | :47:29. | |
in the far north of Scotland. We keep the unsettled picture, but at | :47:29. | :47:40. | |
On today's programme, we've seen how this mast year has brought | :47:40. | :47:44. | |
a bumper crop of acorns and other nuts, | :47:44. | :47:46. | |
At the roadside, I found wild apples, | :47:46. | :47:52. | |
which have grown from discarded apple cores. | :47:52. | :47:55. | |
I brought them to a community apple pressing in West Somerset, | :47:55. | :47:59. | |
and it's time to turn up the pressure and make some juice. | :47:59. | :48:04. | |
Lovely smell, isn't it? It is indeed. | :48:04. | :48:10. | |
It's always nice working with lovely smells, isn't it? | :48:10. | :48:15. | |
So, how do you turn this into juice now, then? | :48:15. | :48:18. | |
There's a bladder in the centre, which is filled with water, | :48:18. | :48:21. | |
off the mains, and the pressure pushes against the sides, | :48:21. | :48:25. | |
and the pulp gets pushed to the sides, and... | :48:25. | :48:28. | |
Gets turned into juice. ..turns into juice. | :48:28. | :48:30. | |
Oh, very clever. Let's put the lid on. | :48:30. | :48:31. | |
While the juicer works its magic, we've got time to join Ellie, | :48:32. | :48:41. | |
who visited the Northern Ireland coast to try a wild food | :48:41. | :48:44. | |
It's been harvested off these shores for hundreds of years. | :48:44. | :48:53. | |
Mac O'Neill has eaten it all his life. | :48:53. | :48:56. | |
is off a group of islands called the Skerries. | :48:56. | :49:00. | |
Mac says he's too old to row out to the Skerries these days, | :49:00. | :49:04. | |
but he's keen to show me his favourite harvest spot, | :49:04. | :49:06. | |
'Mac's used his Irish charm to hitch us a ride.' | :49:06. | :49:16. | |
We're getting a lift, are we? You're going to get a tow. | :49:16. | :49:20. | |
You're going to go a bit of Irish water skiing. | :49:20. | :49:23. | |
Out of a rowing boat, you know? THEY LAUGH | :49:23. | :49:28. | |
'A fisherman by trade, Mac used to fish off the Skerries. | :49:28. | :49:31. | |
'but used his rowboat to get closer to the shore | :49:31. | :49:36. | |
Did you ever row the whole distance from the land? | :49:36. | :49:41. | |
Oh, certainly, oh, yes. Lots of times. It's not a hard row. | :49:41. | :49:43. | |
It's only a mile and a half. Must have kept you fit! | :49:43. | :49:46. | |
If you work it out with the tide, the tide takes you there | :49:46. | :49:48. | |
and the tide will bring you back again, you know? | :49:48. | :49:51. | |
so we're ditching our ride to get in closer. | :49:51. | :49:57. | |
The temperature of the Skerries during the summer months | :49:57. | :49:59. | |
is warmer than other parts of Northern Ireland, | :49:59. | :50:02. | |
so the rocks are home to a particularly interesting flora, | :50:02. | :50:05. | |
like laver, an algae traditionally eaten on bread. | :50:05. | :50:08. | |
Legend has it that there's some rabbits out here. | :50:08. | :50:14. | |
We've got rabbits, yes. How did they get here? | :50:14. | :50:16. | |
Well, I picked a few tame ones and put them on it. | :50:17. | :50:19. | |
when you used to come and harvest the seaweed, then. | :50:19. | :50:26. | |
there's a couple of big sunk rocks there. | :50:26. | :50:30. | |
And when the tide goes out, the dulse comes up, | :50:30. | :50:33. | |
lying on the top, and you can gather it. | :50:33. | :50:36. | |
We're just not getting the right tide today. | :50:36. | :50:38. | |
This is a wee bit too breezy now. It is. So, on those sorts of days, | :50:38. | :50:41. | |
you'd come along, and what would you do, | :50:41. | :50:43. | |
you'd pick the dulse straight from the rock? | :50:43. | :50:45. | |
and throw it up on the rocks there and let the sun dry it. | :50:45. | :50:50. | |
And then once it's all dry, how do you eat it? | :50:50. | :50:52. | |
We would eat it just the way it is, you know? Oh, yeah. Salty. | :50:52. | :50:57. | |
Drinking pints! Best served with a pint. | :50:57. | :50:59. | |
'So, seaweed can make a tasty bar snack, but that's not all. | :50:59. | :51:04. | |
'Back on shore, GP Prannie Rhatigan is a self-confessed seaweed fanatic, | :51:04. | :51:08. | |
'particularly when it comes to eating it.' | :51:09. | :51:11. | |
Well, I just spotted some absolutely beautiful nori. | :51:11. | :51:19. | |
It's the slimy looking one. Well, it is. | :51:19. | :51:22. | |
But you probably would recognise it if you enjoy sushi, | :51:22. | :51:24. | |
because that is what is wrapped around your sushi roll. Gosh. | :51:24. | :51:28. | |
How many different types of seaweed have we got here? | :51:28. | :51:31. | |
Well, there are 600 around the coast of Ireland. Wow. | :51:31. | :51:33. | |
Yes, and most of them would be edible, | :51:33. | :51:36. | |
but palatable would be a different matter, | :51:36. | :51:39. | |
so there are probably 14 or so around this coastline | :51:39. | :51:43. | |
that we would harvest easily and in season. | :51:43. | :51:46. | |
That's dulse, that's an absolutely beautiful seaweed as well. | :51:46. | :51:51. | |
All right. And if you'd like a little nibble of that one... | :51:52. | :51:54. | |
Mmm. It's strange. It's got a sort of blood, iron taste. | :51:54. | :52:03. | |
Oh! That's incredible, because this seaweed has | :52:03. | :52:06. | |
the highest content of iron of any of them that we harvest today. | :52:06. | :52:11. | |
In fact, they say, with the research that's done, | :52:11. | :52:15. | |
'Well, the proof's really in the tasting. | :52:15. | :52:20. | |
'To show me just how versatile seaweed can be, | :52:20. | :52:22. | |
'Prannie's prepared a picnic feast on the beach.' | :52:23. | :52:27. | |
Well, it's a very seasonal pumpkin and squash, | :52:27. | :52:31. | |
And I brought you just a little condiment, | :52:31. | :52:36. | |
which is a mixed seaweed, just to sprinkle on top. Wow. | :52:36. | :52:39. | |
You could almost wrap yourself in a blanket with it. | :52:39. | :52:42. | |
It's just so thick and so warming. Oh, that's lovely. | :52:42. | :52:46. | |
It's really good with a little bit of bread, | :52:46. | :52:49. | |
which of course, has the dulse in it. | :52:49. | :52:51. | |
So this is sort of being treated as a herb, then, in this bread? | :52:51. | :52:54. | |
Prannie, the soup and the bread is fantastic, | :52:54. | :52:58. | |
but what else have we got for our picnic meal? | :52:58. | :53:00. | |
OK, we have the little dulse and cheese scones here, | :53:00. | :53:03. | |
and this is a local cheese, which has dulse in it as well. | :53:03. | :53:07. | |
And then if we still have a little bit of room, | :53:07. | :53:10. | |
we're going to have a little bit of carrot cake. | :53:10. | :53:12. | |
It's packed with the nori. 'And it doesn't just taste good. | :53:12. | :53:16. | |
'the potential health benefits of seaweed too.' | :53:16. | :53:20. | |
Just here in the University of Ulster, | :53:20. | :53:22. | |
there's some very interesting research going on | :53:22. | :53:25. | |
in the area of osteoporosis and in the area of inflammation, | :53:25. | :53:28. | |
and I hope that those results will contribute further | :53:28. | :53:32. | |
to our understanding of just how seaweeds work | :53:32. | :53:36. | |
'But there are some that don't need scientific approval. | :53:36. | :53:42. | |
'They've already declared seaweed a superfood | :53:43. | :53:45. | |
'that can help with weight loss and even stop your hair thinning.' | :53:45. | :53:48. | |
So, could this slimy sliver of marine weed | :53:48. | :53:51. | |
be the secret of health, happiness and eternal youth? | :53:51. | :53:56. | |
They regularly took seaweed baths, because if it purified the sea, | :53:56. | :54:02. | |
Apparently, the oils in seaweed can help with joint pain, | :54:02. | :54:07. | |
skin conditions, and can relax you after a very hard day. | :54:07. | :54:12. | |
I am prepared to undergo a clinical trial of my own. | :54:12. | :54:19. | |
and the hypothesis is that it's going to make me feel younger, | :54:19. | :54:28. | |
Normally on Countryfile, we're up hill and down dale | :54:28. | :54:53. | |
dressed head to toe in full wet weather gear, | :54:53. | :54:56. | |
and not lying in a hot bath listening to power chords. | :54:56. | :55:00. | |
'As for the results of this experiment, | :55:00. | :55:06. | |
'I think I'll have to do a bit more research first. | :55:06. | :55:09. | |
Back in Somerset at the apple pressing, | :55:09. | :55:23. | |
Probably the best apple juice I've ever tasted! | :55:23. | :55:35. | |
And much of it is from my own apple tree. Indeed, yes. | :55:35. | :55:37. | |
And how do you make sure that it doesn't go off? | :55:37. | :55:41. | |
We just heat it to 70 degrees, 20 minutes, | :55:41. | :55:46. | |
and that ensures it will keep for up to two years. Great. | :55:46. | :55:48. | |
out of something that would otherwise go to waste. | :55:48. | :55:52. | |
Yeah, and how do you turn it into cider? | :55:52. | :55:54. | |
Oh, apple juice wants to be cider. You don't have to do a lot. | :55:54. | :55:56. | |
It will make cider itself. Generally, put it into a barrel, | :55:56. | :56:00. | |
Otherwise, it uses the own yeasts that are there anyway. | :56:00. | :56:05. | |
And how long does it take from apple juice to cider? | :56:05. | :56:08. | |
You may be able to drink it by Christmas. | :56:08. | :56:11. | |
Some chaps who know a thing or two about cider | :56:11. | :56:14. | |
are Somerset's own pop legends, The Wurzels, | :56:14. | :56:17. | |
who had a number three hit with I Am A Cider Drinker in the '70s. | :56:17. | :56:23. | |
And here are two of them now! Hello, John! How are you? | :56:23. | :56:43. | |
Good to see you, Pete, and Tommy. Hiya, John. Hi. | :56:43. | :56:45. | |
And you brought your apples. I brought some apples, yeah. | :56:45. | :56:49. | |
And how did it all start, The Wurzels, then? | :56:49. | :56:51. | |
Because it's all about the Somerset countryside, really, isn't it? | :56:51. | :56:54. | |
Well, it started with Adge Cutler. Unfortunately, Adge passed on | :56:54. | :56:57. | |
to the great cider vat in the sky in 1974. | :56:57. | :57:00. | |
And he was the man that wrote I Am A Cider Drinker. | :57:00. | :57:03. | |
And from then on, all the songs were cider-based. | :57:03. | :57:05. | |
And you've been going for such a long time now, | :57:05. | :57:07. | |
and you seem to be ageless. Oh, thank you! | :57:07. | :57:10. | |
Because you've a whole new generation of fans. | :57:10. | :57:13. | |
are coming up and talking to you, aren't they? | :57:13. | :57:17. | |
Yeah. Well, it's just that we've looked old for a long time, John. | :57:17. | :57:19. | |
And what do you think it is about your music | :57:19. | :57:26. | |
It's just happy music. Anybody can sing it. | :57:26. | :57:30. | |
Anybody in the world can sing Wurzel music. Anybody can play it. | :57:30. | :57:35. | |
If you've learned to play a guitar, you can do it. | :57:35. | :57:37. | |
And they're easy tunes to remember, aren't they? Easy. Yeah. | :57:37. | :57:40. | |
a little bit of I Am A Cider Drinker? Yeah! | :57:40. | :57:45. | |
# When the moon shines on the cow shed | :57:45. | :57:48. | |
And that's it from harvest time in Somerset. | :57:48. | :58:14. | |
Hope you can join us next week. We're in the Yorkshire Dales. | :58:14. | :58:17. | |
Until then, goodbye. One more time! | :58:17. | :58:20. |