0:00:26 > 0:00:30Of all our country's green and fertile acres,
0:00:30 > 0:00:34these are some of the richest and most productive.
0:00:34 > 0:00:38Herefordshire produces more food than just about any other county
0:00:38 > 0:00:39in the UK. There's apples
0:00:39 > 0:00:43and hops and cheese and potatoes. And beef.
0:00:43 > 0:00:45Now, this is a Hereford -
0:00:45 > 0:00:49a classic breed that is coming back in a really big way.
0:00:49 > 0:00:55I'll be discovering how the quest for perfect Hereford cattle
0:00:55 > 0:00:58is benefiting not just our plates, but our pastures, as well.
0:01:00 > 0:01:05But it's not all about the beef, nor the spuds. Not even the cider.
0:01:05 > 0:01:08Down on this farm, it is all about these...
0:01:09 > 0:01:12Blackcurrants. Millions and millions of them.
0:01:12 > 0:01:14And if you think they are all destined for soft drinks,
0:01:14 > 0:01:15think again.
0:01:15 > 0:01:20Tom is on a dairy farm in the West Country.
0:01:20 > 0:01:22With badger culling about to get under way
0:01:22 > 0:01:27in parts of the English countryside, I'll be asking if gassing would be
0:01:27 > 0:01:30a better option. Or should we just lay off the badgers altogether
0:01:30 > 0:01:35and concentrate on more regular TB testing of cattle?
0:01:35 > 0:01:38And Adam's getting a little taste of South America -
0:01:38 > 0:01:41- in the Shropshire countryside. - On this farm,
0:01:41 > 0:01:45they are the first in the UK to grow this crop commercially.
0:01:45 > 0:01:46And there is one young farmer
0:01:46 > 0:01:50who is determined to make this crop into a firm British favourite.
0:01:50 > 0:01:53But before I tell you more about it, I need to learn how to pronounce it!
0:02:03 > 0:02:08Herefordshire - a rural paradise of rambling rivers, jutting hills
0:02:08 > 0:02:10and green, green grass,
0:02:10 > 0:02:14tucked up against the border between England and Wales.
0:02:14 > 0:02:18Famous for fruit and farming, it's a county that has been putting food
0:02:18 > 0:02:22on the tables of the nation for hundreds of years.
0:02:22 > 0:02:25I am in the Wye Valley, near Ross-on-Wye,
0:02:25 > 0:02:29finding out about some of the foodie things that Herefordshire
0:02:29 > 0:02:30has to offer.
0:02:31 > 0:02:35There is everything here, from cherries to chocolates,
0:02:35 > 0:02:38from hops to apples, from blackcurrants to cheese.
0:02:38 > 0:02:40And, of course, beef.
0:02:41 > 0:02:47Hereford cattle - a classic, traditional English breed.
0:02:47 > 0:02:50Once the most widely-spread beef cattle in the world.
0:02:50 > 0:02:51The reason?
0:02:51 > 0:02:53Grass.
0:02:53 > 0:02:55These cattle are supreme grazers,
0:02:55 > 0:02:59turning the roughest of pastures into the very best of meat.
0:02:59 > 0:03:04This ability saw the Hereford breed exported to more than 50 countries,
0:03:04 > 0:03:06from Australia to Russia,
0:03:06 > 0:03:09to the great plains of North and South America.
0:03:09 > 0:03:13Anywhere there was grass, Herefords soon followed.
0:03:14 > 0:03:17But intensive farming and the rise of breeds
0:03:17 > 0:03:21such as Charolais and Limousins in the UK put paid to
0:03:21 > 0:03:24the Hereford here at home. The grassland was ploughed up for barley
0:03:24 > 0:03:28to feed the new Continental incomers.
0:03:28 > 0:03:32But the Hereford is back - and so are the pastures.
0:03:34 > 0:03:35Simon Cutter is leading the way.
0:03:35 > 0:03:40He manages 550 acres in the Wye Valley,
0:03:40 > 0:03:42which he has turned back to grassland for his Herefords.
0:03:42 > 0:03:46- Hello, Simon.- Hello. - How are you?- I'm good, thanks.
0:03:46 > 0:03:50- That is the way to round up a bull! - That is it, yes!
0:03:50 > 0:03:52- He does seem very docile. - Hugely docile.
0:03:52 > 0:03:55I don't think I could operate this system without docile cattle.
0:03:55 > 0:03:58So, that is a real trait of the Herefords?
0:03:58 > 0:04:01Well, the Hereford is remarkable for the number of the traits it has.
0:04:01 > 0:04:05It has the white face, which is famous the world over.
0:04:05 > 0:04:08It has the best and consistent beef we think we can produce
0:04:08 > 0:04:10and it has the ability to forage off grass.
0:04:10 > 0:04:14So, what is your big idea, then, with this breed now?
0:04:14 > 0:04:17Here, we're wanting them to perform off grass and grass alone.
0:04:17 > 0:04:23And he has got a herd of the very best grazers.
0:04:23 > 0:04:26So, is your herd built up from traditional local stock?
0:04:26 > 0:04:29Well, partly, but we are also looking around the world
0:04:29 > 0:04:33for traits of the Hereford, to make them more suitable to this farm.
0:04:33 > 0:04:37So, this guy's father lived in Australia. We've got bulls
0:04:37 > 0:04:41from New Zealand and Canada and America.
0:04:41 > 0:04:43Using frozen genetics, we can go anywhere these days.
0:04:43 > 0:04:45So, here you've got a traditional
0:04:45 > 0:04:50Hereford herd on a Herefordshire hillside,
0:04:50 > 0:04:55- but made up from bulls' semen from all over the world?- Yes.
0:04:55 > 0:04:57But we did send it all over the world in the beginning.
0:04:57 > 0:05:01- It is all coming home now, isn't it? - Full circle.- That's it, yes.
0:05:01 > 0:05:05And it wasn't just the cattle that Simon reintroduced to this farm.
0:05:05 > 0:05:08He also planted the pastures that they graze on.
0:05:08 > 0:05:11And your herd feeds only on grass, is that right?
0:05:11 > 0:05:13Yes. Everything they need is grown here.
0:05:13 > 0:05:18The pastures are full of minerals and we make the hay from the pastures
0:05:18 > 0:05:20and then feed the hay back to the cattle in the winter.
0:05:21 > 0:05:26This pasture land wasn't even here in 2000, when you took over?
0:05:26 > 0:05:29No, it had been farmed as a mixed arable farm
0:05:29 > 0:05:33and it was very tricky soil. It wasn't really suited to arable.
0:05:33 > 0:05:34It was crying out to go back to pasture land.
0:05:34 > 0:05:38We sowed these seeds and left it to the cows
0:05:38 > 0:05:40to develop the pastures. Without the cows,
0:05:40 > 0:05:43we couldn't have the pasture, and without the pasture,
0:05:43 > 0:05:47- we wouldn't have the cows.- Simon's herd lives outdoors all year round,
0:05:47 > 0:05:51munching only on this perfect pasture. and, according to some,
0:05:51 > 0:05:54this makes for the best-tasting meat.
0:05:54 > 0:05:58Russell Carrington is from the Pasture-Fed Livestock Association.
0:05:58 > 0:06:02- Russell.- Hi, John.- Why are you so passionate about pasture land?
0:06:02 > 0:06:06It is so important in the UK. 60% of the UK is down to pasture land
0:06:06 > 0:06:10and it has an awful lot of things to offer for nature and biodiversity
0:06:10 > 0:06:13and can produce great quality pasture-fed beef.
0:06:13 > 0:06:18But an awful lot of the meat we eat, the animals are being fed on corn
0:06:18 > 0:06:20- and soya, as well as grass. - That's right, yes.
0:06:20 > 0:06:23But what we have done, as an organisation, is developed
0:06:23 > 0:06:27a set of standards and a brand which specifically defines pasture-fed
0:06:27 > 0:06:31- for life - beef and lamb. - What is so special about the taste
0:06:31 > 0:06:34of meat from animals that only eat grass?
0:06:34 > 0:06:38Well, it is very common to find that the taste of the wildflower meadows
0:06:38 > 0:06:42often reflects in the taste of that meat.
0:06:42 > 0:06:45There are proven health benefits, such as the healthier balance
0:06:45 > 0:06:50of Omega 3 and Omega 6 - fatty acids similar to those found in oily fish -
0:06:50 > 0:06:54lower in total fats, much higher in essential vitamins and minerals.
0:06:54 > 0:06:57We think we have stumbled across something which is demanded
0:06:57 > 0:06:58by the consumer.
0:06:58 > 0:07:02Is there any way that I can tell if I buy a piece of meat
0:07:02 > 0:07:06in a butcher's that it is pasture-fed meat?
0:07:06 > 0:07:10Yes, very much so. Let me show you what we have developed.
0:07:10 > 0:07:13We have a barcode system on the packet of meat,
0:07:13 > 0:07:17to trace back that history of the animal. So, you can use
0:07:17 > 0:07:21a typical app on a smartphone or mobile device
0:07:21 > 0:07:25and we can scan that barcode, if we hold it in there,
0:07:25 > 0:07:29and that will take us to the PastureFed website, where all
0:07:29 > 0:07:33of our farmers are listed. So, this is Simon's farm, Model Farm.
0:07:33 > 0:07:34It tells me exactly where
0:07:34 > 0:07:38- this piece of meat came from? - That's right. So, these fields,
0:07:38 > 0:07:41as we are standing now. You can click through to view
0:07:41 > 0:07:43the animal details and see the specific animal itself.
0:07:43 > 0:07:47If it was a Hereford breed, when it was born. Furthermore,
0:07:47 > 0:07:50the supply chain - from the farm, to which abattoir it went to
0:07:50 > 0:07:53when it was slaughtered, where it was butchered
0:07:53 > 0:07:56- and where it was finally sold. - That's what I call traceability!
0:07:56 > 0:08:00It establishes a lot of trust in the brand we have developed, as well.
0:08:00 > 0:08:05So, once again, the Hereford is grazing the pastures of old.
0:08:05 > 0:08:07Later, I'll be finding out how wildlife
0:08:07 > 0:08:10also benefits from this little rural revolution.
0:08:10 > 0:08:13Now, the highly-controversial pilot culls of badgers
0:08:13 > 0:08:17are about to start again, but have we really explored all the options
0:08:17 > 0:08:22when it comes to tackling bovine TB? That is what Tom is investigating.
0:08:26 > 0:08:30Somerset and Gloucestershire - lands of rolling hills
0:08:30 > 0:08:31and fertile valleys,
0:08:31 > 0:08:33and at the heart of one of the most
0:08:33 > 0:08:35contentious issues in the countryside today...
0:08:35 > 0:08:37the badger cull.
0:08:37 > 0:08:40These badgers are safe in a sanctuary,
0:08:40 > 0:08:41not destined to be released.
0:08:41 > 0:08:45Elsewhere in England, though, the cull is about to begin.
0:08:45 > 0:08:49The idea behind it is controversial, but simple -
0:08:49 > 0:08:53if you can reduce the number of infected badgers in the countryside,
0:08:53 > 0:08:57fewer cattle should get bovine TB on farms.
0:08:57 > 0:09:01In theory, it is said that if you can get 70% of the badgers,
0:09:01 > 0:09:06the incidence of bovine tuberculosis should reduce by 16%.
0:09:08 > 0:09:13But last year's trial culls cast doubt on the effectiveness
0:09:13 > 0:09:16of shooting, with a failure to kill the target numbers of badgers
0:09:16 > 0:09:19or meet welfare standards. So, with a fresh cull
0:09:19 > 0:09:24just around the corner, should we be considering alternatives to shooting?
0:09:24 > 0:09:26GUNSHOT
0:09:26 > 0:09:31Earlier this year, the Princess Royal added further controversy
0:09:31 > 0:09:34to the culling debate, suggesting that gassing badgers
0:09:34 > 0:09:38would be more humane, and effective, than shooting.
0:09:39 > 0:09:41You would favour gassing as an approach?
0:09:41 > 0:09:46I don't believe that shooting was ever a particularly good way
0:09:46 > 0:09:49of dealing with it. Gas is a much nicer way of doing it,
0:09:49 > 0:09:52if that's not a silly expression, because of the way it works.
0:09:52 > 0:09:56And how it works is that you go to sleep, basically.
0:09:59 > 0:10:03It is not a new idea. Gassing was widespread,
0:10:03 > 0:10:07until badgers became protected in the early '70s.
0:10:07 > 0:10:11After that, gassing was still used for several years by the Government.
0:10:11 > 0:10:16- Now some would like to see it return. - We have 1,000-head of cattle...
0:10:16 > 0:10:19'Derek Mead is a Somerset farmer who has set up a group
0:10:19 > 0:10:21'called the Badger Welfare Association.'
0:10:21 > 0:10:23What did you make
0:10:23 > 0:10:25of Princess Anne's remarks about gassing badgers?
0:10:25 > 0:10:29I think she should be congratulated. She really, in my opinion,
0:10:29 > 0:10:32is the only person that is talking common sense.
0:10:32 > 0:10:35Why would gassing badgers be preferable to shooting them?
0:10:35 > 0:10:39I think shooting is not working very well. It's not humane and,
0:10:39 > 0:10:43above all, we believe that they are targeting the wrong badgers.
0:10:43 > 0:10:46We want to target the badgers that are infected
0:10:46 > 0:10:48and not the healthy badgers.
0:10:48 > 0:10:54I think gassing is more thorough. You can clear bigger areas quicker
0:10:54 > 0:10:58and, once you identify the sett, you actually clear the whole sett.
0:10:58 > 0:11:03Derek Mead believes gas is more efficient than the gun,
0:11:03 > 0:11:07especially when used to target infected setts. The problem there
0:11:07 > 0:11:10is that, so far, scientists have found it difficult to tell
0:11:10 > 0:11:15if a sett is diseased, but Derek thinks this is where farmers,
0:11:15 > 0:11:17and their local knowledge, have the edge.
0:11:17 > 0:11:19So, when it comes to solving the TB crisis,
0:11:19 > 0:11:22you think we should rely on countryman's ways
0:11:22 > 0:11:23- rather than science?- Yes.
0:11:23 > 0:11:28- Really?- Yes.- And do you think that will carry weight in Westminster
0:11:28 > 0:11:32- and policy places like that?- Well, like I said, with all due respect
0:11:32 > 0:11:36to the scientists, they haven't done very good up to now.
0:11:36 > 0:11:38How frustrated are farmers at the moment?
0:11:38 > 0:11:40There is a big vacuum of frustration out there.
0:11:40 > 0:11:44Farmers are so desperate that, in certain instances,
0:11:44 > 0:11:46they will take the law into their own hands.
0:11:46 > 0:11:50DEFRA condemns anyone who breaks the law to kill badgers,
0:11:50 > 0:11:51but hasn't ruled out gassing
0:11:51 > 0:11:56as a method of badger culling for the future.
0:11:56 > 0:11:59In fact, for the past year, the Government has been testing gassing
0:11:59 > 0:12:04without actually using live animals, but is yet to comment on the success
0:12:04 > 0:12:09of those trials. It certainly won't be used in the culls this year.
0:12:09 > 0:12:12But DEFRA says it will continue its research into using
0:12:12 > 0:12:15carbon monoxide and look for effective methods
0:12:15 > 0:12:17of identifying diseased setts.
0:12:17 > 0:12:21But many people believe, whether it is about efficiency
0:12:21 > 0:12:25or animal welfare, gassing is simply a bad idea.
0:12:26 > 0:12:31From the mid '70s to the early '80s, gassing using hydrogen cyanide
0:12:31 > 0:12:36was tested. Ecologist Dr Chris Cheeseman saw the impact
0:12:36 > 0:12:38of these trials for himself
0:12:38 > 0:12:42and says he never wants to see gas used again.
0:12:42 > 0:12:45As far as gassing is concerned, it is fraught with problems.
0:12:45 > 0:12:48And I was around 35 years ago,
0:12:48 > 0:12:53when they were still using hydrogen cyanide to kill badgers
0:12:53 > 0:12:56and I saw some experiments to establish the effectiveness
0:12:56 > 0:13:01of cyanide on badgers, during which it was found to be inhumane.
0:13:01 > 0:13:02It was ghastly.
0:13:02 > 0:13:06Badgers were retching and vomiting and behaving in a very
0:13:06 > 0:13:10distressed fashion, uttering distress calls.
0:13:10 > 0:13:13I was asked what I thought. I said, "This is not humane.
0:13:13 > 0:13:16"It should be stopped." And it was, immediately.
0:13:16 > 0:13:20The Government abandoned it, there and then, that same day.
0:13:20 > 0:13:22But they are not proposing using cyanide today.
0:13:22 > 0:13:25It would be carbon monoxide or carbon dioxide.
0:13:25 > 0:13:28And that is a more benign way to go, isn't it?
0:13:28 > 0:13:30There are whole host of problems
0:13:30 > 0:13:34associated with gassing badger setts. Firstly, it's indiscriminate.
0:13:34 > 0:13:37You'll kill healthy badgers, as well as the infected ones.
0:13:37 > 0:13:40Some of those healthy badgers may be naturally resistant to TB
0:13:40 > 0:13:43and the last thing you'd want to do is to kill them.
0:13:43 > 0:13:48And we do know that badger setts are extremely complex structures
0:13:48 > 0:13:52and if you gas a sett, it is extremely difficult to achieve
0:13:52 > 0:13:56lethal concentrations of gas in the furthest recesses of the sett.
0:13:56 > 0:14:00'Dr Cheeseman not only thinks that gassing is wrong.
0:14:00 > 0:14:04'He, like many other scientists, believes the focus on culling badgers
0:14:04 > 0:14:07'is diverting our attention from more efficient ways
0:14:07 > 0:14:09'of tackling the disease.'
0:14:11 > 0:14:15But what are these more effective ways of tackling bovine TB?
0:14:15 > 0:14:18That is what I will be finding out later.
0:14:20 > 0:14:22In the shadow of the Black Mountains,
0:14:22 > 0:14:24to the west of Herefordshire,
0:14:24 > 0:14:30the fertile fields are producing food of a different kind.
0:14:30 > 0:14:33Rather than feeding the appetite, this farm sets out to nourish
0:14:33 > 0:14:35the body in a different way.
0:14:36 > 0:14:40For the past 30 years, these five acres have been abundant
0:14:40 > 0:14:41with colour.
0:14:41 > 0:14:47This farm harnesses the power of flowers and harvests for health.
0:14:47 > 0:14:51Marshmallow is an emollient. It softens and soothes the skin.
0:14:53 > 0:14:56Having studied botany and plant physiology the world over,
0:14:56 > 0:15:01Dr Paul Richards' fascination with the herbal uses of plants blossomed.
0:15:01 > 0:15:04He returned to Herefordshire,
0:15:04 > 0:15:07growing herbs and flowers to make skin care products.
0:15:09 > 0:15:12When did your love of plants begin, Paul?
0:15:12 > 0:15:14Well, it actually started when I was really very young, because my
0:15:14 > 0:15:18father and my uncle, you know, were really keen on wild plants.
0:15:18 > 0:15:20- This is Echinacea.- Right.
0:15:20 > 0:15:23It's obviously well-known as a cold remedy.
0:15:23 > 0:15:25You say it's well known as a cold remedy.
0:15:25 > 0:15:30I mean, do we know that plants can have medicinal properties?
0:15:30 > 0:15:33Most definitely. And there's lots of evidence, you know.
0:15:33 > 0:15:34As well as traditional evidence,
0:15:34 > 0:15:37they've actually done lots of trials on this.
0:15:37 > 0:15:42So, I mean, 75% of commercial medicines have some origin in plants.
0:15:42 > 0:15:46- Such as morphine.- Morphine, yes. - Poppies.- From poppies, yes.
0:15:46 > 0:15:48- There's aspirin.- Yeah, aspirin.
0:15:50 > 0:15:54The word aspirin actually comes from Spiraea, a genus of plants
0:15:54 > 0:15:58including meadowsweet, known for their pain-relieving properties.
0:16:01 > 0:16:04But these crops have all been especially selected
0:16:04 > 0:16:08for their ability to nurture and protect the skin.
0:16:08 > 0:16:10- Do you use the products? - I do, of course.
0:16:10 > 0:16:13Well, you're looking good for 105, though, Paul, I must say.
0:16:13 > 0:16:14Yeah, absolutely.
0:16:15 > 0:16:19Marshmallow provides the basis for a lot of Paul's products.
0:16:19 > 0:16:22And I don't mean the type you devoured as a child.
0:16:22 > 0:16:26We use the root, actually, of this plant, and it has mucilages in it.
0:16:26 > 0:16:27What's a mucilage?
0:16:27 > 0:16:32A mucilage, it's a soft, silky substance that soothes the skin
0:16:32 > 0:16:35and it also attracts moisture and holds it in the skin.
0:16:35 > 0:16:38- Like a mucus-y...- Yeah.- ..snotty...
0:16:38 > 0:16:41No. No. No. Silky.
0:16:41 > 0:16:44Silky! OK, that's a better adjective.
0:16:44 > 0:16:46Although we don't harvest it till later,
0:16:46 > 0:16:48we've dug one up for you to see.
0:16:48 > 0:16:53- If you open it up, you can feel this silkiness to it.- Yeah.- If you...
0:16:53 > 0:16:57When you extract it in water, you get this lovely sort of jelly.
0:16:57 > 0:17:00When we started, we kind of championed the use of marshmallow
0:17:00 > 0:17:01because it's such a good herb
0:17:01 > 0:17:04and very few people were using it at the time but we noticed
0:17:04 > 0:17:07- quite a lot are using it now, cos they realise how good it is.- I bet.
0:17:07 > 0:17:09Well, it feels lovely.
0:17:11 > 0:17:15The crops are grown organically and the small team sow, grow
0:17:15 > 0:17:17and harvest everything by hand.
0:17:17 > 0:17:19These marigolds, we call them Calendula
0:17:19 > 0:17:23cos that's the type of marigold they are, and they're anti-inflammatory.
0:17:23 > 0:17:24It's very useful if you've got
0:17:24 > 0:17:28sensitive skin, obviously, to use an anti-inflammatory.
0:17:28 > 0:17:29To get from seed to skin,
0:17:29 > 0:17:32the flowers and herbs are firstly picked...
0:17:36 > 0:17:40..then cleaned and chopped before their resins can be extracted.
0:17:44 > 0:17:45'Paul's wife Carol is showing me
0:17:45 > 0:17:49'the next step in the process in the purpose-built drying room.'
0:17:54 > 0:17:58- Doesn't it look beautiful in here? - Yes, beautiful colours, aren't they?
0:17:58 > 0:18:00We've got two layers of drying herbs here
0:18:00 > 0:18:03and the fans sort of move up through the heat.
0:18:03 > 0:18:06Gentle heat comes through the herbs and just dries.
0:18:06 > 0:18:08Do you know why I love this? It's something very...
0:18:08 > 0:18:09It's very hands-on.
0:18:09 > 0:18:12Also it feels like something you could do yourself.
0:18:12 > 0:18:15It's very easy to make a simple balm.
0:18:15 > 0:18:18But actually the quality of the organic herbs really makes
0:18:18 > 0:18:20- a big difference.- Mm.
0:18:22 > 0:18:26The dried flowers are then infused in sunflower oil at a warm
0:18:26 > 0:18:28temperature for around three weeks.
0:18:28 > 0:18:32Once strained, you have the flower oil extract.
0:18:32 > 0:18:33'Hair net on...'
0:18:33 > 0:18:36I thought I was here to beautify myself, Sarah.
0:18:36 > 0:18:39'..and into the farm's field lab,
0:18:39 > 0:18:42'where it's Sarah's job to create the finished products.
0:18:42 > 0:18:46'And she's captured a real flavour of Herefordshire.'
0:18:46 > 0:18:48- Today, we're doing temple balm.- OK.
0:18:48 > 0:18:51So this is going to be a nice sort of calming,
0:18:51 > 0:18:54soothing balm to obviously put on your temples.
0:18:54 > 0:18:57In here, we have Herefordshire hops.
0:18:57 > 0:19:01- There's something relaxing about hops, is there?- Definitely. Yes.
0:19:01 > 0:19:04Years ago, they used to use hop pillows like we would use
0:19:04 > 0:19:07lavender now. In here, this one's lovely.
0:19:07 > 0:19:10This is the meadowsweet, which is a sort of wild herb that
0:19:10 > 0:19:13grows in the hedgerows.
0:19:13 > 0:19:17And that has a sort of mild pain-relieving elements to it.
0:19:17 > 0:19:19We're sterilised and ready.
0:19:21 > 0:19:25'To a base of sunflower oil, I add the infused hops and meadowsweet.'
0:19:27 > 0:19:31This is organic beeswax, so that's, you know, obviously,
0:19:31 > 0:19:33to help the balm set.
0:19:33 > 0:19:38- How's that?- Yeah, lovely.- Happy? - That's it. Pop him in.- In it goes.
0:19:38 > 0:19:41'Leave for two hours to allow the oils to blend
0:19:41 > 0:19:43'and kill off any germs.
0:19:43 > 0:19:47'Some essential oil to add scent...
0:19:47 > 0:19:50- Oh, yeah, that smells lovely. - It does smell nice, yeah.
0:19:50 > 0:19:53'..then it's time to pour the molten, oily wax
0:19:53 > 0:19:55'into some warm pots.'
0:19:55 > 0:19:59Everything is kept warm so the balm doesn't set too quickly.
0:19:59 > 0:20:01How many hundreds have we got to do?
0:20:01 > 0:20:05- Oh, only about 1,000 today.- 1,000?! - Yeah, not many!- Oh!
0:20:07 > 0:20:10What do we reckon, Sarah? Have we done well here?
0:20:10 > 0:20:11Yeah, it looks pretty good to me.
0:20:11 > 0:20:16- Ooh!- Just set it there.- There we go.
0:20:16 > 0:20:20'Leave to set for a couple of hours and relax.'
0:20:22 > 0:20:25- Here we've got the finished product.- Yeah.- Give it a go?
0:20:25 > 0:20:28So this is good for the temples, is it? Just that much?
0:20:28 > 0:20:33- Yeah, you only need a tiny, little amount and just...- It feels lovely.
0:20:33 > 0:20:35..massage into the temples.
0:20:37 > 0:20:38Mm.
0:20:38 > 0:20:40Oh, I'm relaxed already.
0:20:42 > 0:20:44Fresh from the fertile fields of Herefordshire.
0:20:44 > 0:20:47Now that's what you call flower power.
0:20:53 > 0:20:56Earlier, I was finding out that Hereford cattle are grazing
0:20:56 > 0:20:59traditional pastures once again.
0:20:59 > 0:21:02And there are other benefits as well as beef because
0:21:02 > 0:21:06where the cattle tread, wild flowers spring up,
0:21:06 > 0:21:10and where wild flowers spring up, you find a profusion of wildlife.
0:21:13 > 0:21:16'Andrew Nixon manages this whole region
0:21:16 > 0:21:20'for Wye Valley Area of Outstanding Natural Beauty.'
0:21:20 > 0:21:24Just how big a range of wildlife are we talking about here?
0:21:24 > 0:21:25Well, very extensive.
0:21:25 > 0:21:28What they've done is they've sown a wild flower mix into this land
0:21:28 > 0:21:32here and so we've got a floristic diversity that's come up.
0:21:32 > 0:21:34We've got knapweeds, bird's-foot trefoil,
0:21:34 > 0:21:36common spotted orchid, a whole range of plants.
0:21:36 > 0:21:39Of course, that supports a diversity of insects, then, as well.
0:21:39 > 0:21:41We've got a range of butterflies,
0:21:41 > 0:21:43including the small pearl-bordered fritillary.
0:21:43 > 0:21:44That's quite rare, isn't it?
0:21:44 > 0:21:46It is and it's now moving onto the farm
0:21:46 > 0:21:48because of the conservation work going on here.
0:21:48 > 0:21:52And then there's bumblebees and other pollinators here in abundance.
0:21:52 > 0:21:54We know that they've had a hard time in recent years.
0:21:54 > 0:21:57And there's grasshoppers and crickets everywhere you walk here.
0:21:57 > 0:21:59Of course, that then supports a whole host of other diversity,
0:21:59 > 0:22:03such as bats, lesser horseshoe bats hunt here, we know that.
0:22:03 > 0:22:06And other avian predators. You know, the peregrine falcons,
0:22:06 > 0:22:09the goshawks that we know hunt on this land as well.
0:22:09 > 0:22:12A perfect setting for so many things.
0:22:12 > 0:22:14And, of course, for humans, too.
0:22:14 > 0:22:16Yeah, this is an amazing part of the Wye Valley.
0:22:16 > 0:22:20You know, back behind us there is the Symonds Yat Rock viewpoint,
0:22:20 > 0:22:22which is being visited by millions of people.
0:22:22 > 0:22:25And this farm forms part of that view
0:22:25 > 0:22:27and so whatever happens here,
0:22:27 > 0:22:29in terms of land use and land management,
0:22:29 > 0:22:31it is important for the conservation of the landscape here.
0:22:31 > 0:22:35And can people come here? Can they walk across this pasture land?
0:22:35 > 0:22:38They can. We have the Wye Valley Walk that comes through here.
0:22:38 > 0:22:40A public footpath that comes right along the river bank.
0:22:40 > 0:22:43It's a spectacular and sensitive part of the AONB
0:22:43 > 0:22:46that can be enjoyed by many people.
0:22:47 > 0:22:50And there's another species benefiting from the return
0:22:50 > 0:22:52of these meadows -
0:22:52 > 0:22:54environmental trainees.
0:22:55 > 0:22:58Sophie Carling and Charlie Long have joined a scheme to get more
0:22:58 > 0:23:01people into jobs in conservation.
0:23:01 > 0:23:06As part of their training, they're carrying out a survey of this field.
0:23:06 > 0:23:09- Charlie, Sophie, hello. - Hello.- Hello.
0:23:09 > 0:23:13So you've obviously chosen this little spot of the meadow.
0:23:13 > 0:23:15Why is that?
0:23:15 > 0:23:18Well, we're basically doing a simple botanic survey today.
0:23:18 > 0:23:21Just looking at the nice diversity of grasses
0:23:21 > 0:23:22and flowering plants here.
0:23:22 > 0:23:24There's an awful lot of wild flowers to choose from,
0:23:24 > 0:23:28aren't there? I notice here there's some of my favourite wild flowers.
0:23:28 > 0:23:32Yeah, this is bird's-foot trefoil, because it looks like a bird's foot.
0:23:32 > 0:23:35- It does. It's got lots of names, hasn't it?- It does.
0:23:35 > 0:23:36Bacon and eggs, it's called,
0:23:36 > 0:23:39and my favourite name for it is granny's toenails.
0:23:39 > 0:23:42- Oh, I haven't heard that one. - Have you not?
0:23:42 > 0:23:44And are you just checking out the flowers, then?
0:23:44 > 0:23:46No, we're looking at all parts of the plant
0:23:46 > 0:23:48cos obviously it doesn't flower all year round.
0:23:48 > 0:23:50So, some species you need to use a hand lens
0:23:50 > 0:23:53to look a bit closer up. So, for example,
0:23:53 > 0:23:55distinguishing this knapweed species
0:23:55 > 0:23:58from a similar species, devil's-bit scabious.
0:23:58 > 0:24:02They've got very similar leaves, so you would use the hand lens
0:24:02 > 0:24:05to look at the hairs that grow on the leaves.
0:24:05 > 0:24:08So on the hairs on the knapweed species, they have ladders,
0:24:08 > 0:24:11because they're made of multiple cells.
0:24:11 > 0:24:13So if you'd like to have a look...
0:24:13 > 0:24:15So that's definitely a knapweed, is it?
0:24:15 > 0:24:17This is definitely a knapweed species.
0:24:20 > 0:24:22Oh, yeah, I see what you mean. Yeah.
0:24:22 > 0:24:24And what's that you've got over there, Charlie?
0:24:24 > 0:24:27We've got a field press with us today
0:24:27 > 0:24:30so it's really useful for just picking specimens and taking
0:24:30 > 0:24:34plants home and having a closer look with the books in the office.
0:24:34 > 0:24:37So, we'll press the knapweed today
0:24:37 > 0:24:40just so that we can verify the exact species.
0:24:40 > 0:24:43There's quite a lot of different varieties.
0:24:43 > 0:24:46So you've got permission to pick wild flowers, have you?
0:24:46 > 0:24:48You can pick certain species.
0:24:48 > 0:24:52If something's very rare, it might be better to take a photo of all
0:24:52 > 0:24:55the different features of the plant and ask an expert.
0:24:55 > 0:24:57How's it helping your studies?
0:24:57 > 0:25:00I think it's really helped our species identification skills
0:25:00 > 0:25:02cos often when people finish university
0:25:02 > 0:25:05they know a lot about the academic side but not so much the practical
0:25:05 > 0:25:08side of surveying, which is obviously really important in conservation.
0:25:08 > 0:25:10You need to know what species you have.
0:25:15 > 0:25:18We are in this field here today and we're going to look
0:25:18 > 0:25:21at grass-to-herb ratios.
0:25:21 > 0:25:23Phil Barton heads up the course that Charlie
0:25:23 > 0:25:25and Sophie are taking part in.
0:25:27 > 0:25:29Hello, Phil.
0:25:29 > 0:25:31So, what does this scheme of yours set out to do, then?
0:25:31 > 0:25:33Well, it's all about sort of training
0:25:33 > 0:25:35the next generation of wildlife professionals.
0:25:35 > 0:25:39Cos there's a perception that a lot of the hands-on practical
0:25:39 > 0:25:42skills with species identification
0:25:42 > 0:25:44and survey skills are actually disappearing.
0:25:44 > 0:25:47And we have graduates who are coming out of university
0:25:47 > 0:25:48and they've got great degrees
0:25:48 > 0:25:52but they can't actually do the job that we need them to do in the field.
0:25:52 > 0:25:54Because there is a danger, isn't there, that there's an
0:25:54 > 0:25:58awful lot of people who know an awful lot about wildlife
0:25:58 > 0:26:02but they're not passing on that skill, that information,
0:26:02 > 0:26:05- to the young generation?- Absolutely.
0:26:05 > 0:26:08If you look at the age range of the expert naturalists,
0:26:08 > 0:26:12they're over 70, they've got this incredible wealth of knowledge,
0:26:12 > 0:26:16and we're connecting these trainees up to those older naturalists and
0:26:16 > 0:26:18they work together out in the field
0:26:18 > 0:26:20and they're cascading that knowledge down.
0:26:20 > 0:26:23But also the youngsters are actually passing back up
0:26:23 > 0:26:26knowledge about technology, which they don't know anything about.
0:26:26 > 0:26:28- And is the scheme being successful?- Oh, immensely.
0:26:28 > 0:26:31Yeah, we've had 95% of them, actually,
0:26:31 > 0:26:36- have gone into jobs shortly after finishing.- That's an amazing record.
0:26:36 > 0:26:3995% of all the people on your course then get a job.
0:26:39 > 0:26:42Yeah, we're really proud. Really proud of it.
0:26:43 > 0:26:46As classrooms go, it's not bad.
0:26:46 > 0:26:48And there are serious lessons being learned here.
0:26:48 > 0:26:50Knowing what's thriving
0:26:50 > 0:26:53and surviving means that the land can be managed in the right way
0:26:53 > 0:26:58for wildlife as well as providing the rich feed for grazing cattle.
0:27:04 > 0:27:08Now, earlier, we heard controversial claims that gassing badgers
0:27:08 > 0:27:13would be an effective solution to the problem of bovine tuberculosis.
0:27:13 > 0:27:16But, as Tom's been learning, some believe there is a far more
0:27:16 > 0:27:19effective way of reducing the disease in cattle.
0:27:27 > 0:27:31Another round of trial badger culls is expected to begin
0:27:31 > 0:27:36in the Somerset and Gloucestershire landscape over the next few weeks.
0:27:37 > 0:27:40But has the killing of badgers distracted discussion
0:27:40 > 0:27:44away from other ways of reducing the disease in cattle?
0:27:45 > 0:27:50For some, we concentrate too much on the transmission of TB from badgers
0:27:50 > 0:27:53to cattle and not enough on the spread of the disease
0:27:53 > 0:27:55within the herds themselves.
0:27:55 > 0:27:59Five years ago, they decided to address this problem in Wales
0:27:59 > 0:28:02by increasing the number of regular TB tests on cattle,
0:28:02 > 0:28:04with some significant results.
0:28:06 > 0:28:07It's about time to get farmers
0:28:07 > 0:28:10and everybody that's interested working together.
0:28:10 > 0:28:14'Christianne Glossop is the Chief Vet for Wales
0:28:14 > 0:28:17'and the woman behind the Welsh TB eradication plan.'
0:28:17 > 0:28:20What's at the core of your TB strategy in Wales?
0:28:20 > 0:28:25I believe that our annual testing programme is a key foundation stone
0:28:25 > 0:28:28of what we're doing and it is probably the single most
0:28:28 > 0:28:30effective measure that we are applying.
0:28:30 > 0:28:35It was preceded by what we called TB Health Check Wales, where we
0:28:35 > 0:28:39set out to test every herd of cattle over the shortest period possible.
0:28:39 > 0:28:43Following that, we made a decision to move to annual testing.
0:28:43 > 0:28:46What was the result of your annual testing?
0:28:46 > 0:28:50We've been annually testing all our herds of cattle for five
0:28:50 > 0:28:53years now and the key headline figure would be that,
0:28:53 > 0:28:54over that period of time,
0:28:54 > 0:28:59the number of new TB breakdowns has reduced by almost a half.
0:28:59 > 0:29:02Before Wales moved to annual testing,
0:29:02 > 0:29:06the picture there was more like the current policy in England today -
0:29:06 > 0:29:09different testing regimes for different parts of the country.
0:29:09 > 0:29:13And that meant low-risk cattle were only tested every four years.
0:29:13 > 0:29:17If you have areas of the country where testing is taking place every
0:29:17 > 0:29:21four years then there could be a change in the disease picture over
0:29:21 > 0:29:26that period of time that you don't pick up until four years later.
0:29:26 > 0:29:30If you can introduce rapid early identification of disease
0:29:30 > 0:29:33then you're effectively trying to get ahead of the game,
0:29:33 > 0:29:35rather than running along behind.
0:29:35 > 0:29:39'This is not the first time that regular testing has been
0:29:39 > 0:29:42'linked with a decrease in the number of infected cattle.
0:29:42 > 0:29:44'Turn back the clock 50 or 60 years
0:29:44 > 0:29:48'and the UK pretty much had bovine TB under control.'
0:29:49 > 0:29:51Back in the early 1960s,
0:29:51 > 0:29:55high-intensity testing had helped reduce the number of infected cattle
0:29:55 > 0:29:58by over three quarters in just four years,
0:29:58 > 0:30:03from over 25,000 to 6,000 cattle slaughtered.
0:30:05 > 0:30:08But you have to bear in mind that, at the same time,
0:30:08 > 0:30:10the culling of badgers was widespread,
0:30:10 > 0:30:14making it almost impossible to prove the effectiveness of regular testing.
0:30:14 > 0:30:18So how can we be sure it really does make a difference?
0:30:18 > 0:30:21That's a problem that scientists at Warwick University
0:30:21 > 0:30:23have been wrestling with.
0:30:23 > 0:30:25That's all the supplementary data.
0:30:25 > 0:30:2849%, so that's really good. Yeah, OK.
0:30:28 > 0:30:32Matt Keeling and Ellen Brooks-Pollock have been using mathematical models
0:30:32 > 0:30:35and a bit of computer wizardry to simulate
0:30:35 > 0:30:38the spread of the disease in cattle in Great Britain.
0:30:38 > 0:30:42What we've managed to do is develop a mathematical model which
0:30:42 > 0:30:45simulates the spread of TB using the known movements of cattle
0:30:45 > 0:30:48and matches it to the data that is available from DEFRA.
0:30:48 > 0:30:51And what are the key findings that come out of this for you?
0:30:51 > 0:30:55So, one of the key findings, in terms of control, is actually how
0:30:55 > 0:30:58efficient it would be to do additional testing.
0:30:58 > 0:31:00And is that what we're looking at here?
0:31:00 > 0:31:02Yes, this shows the number of reactors.
0:31:02 > 0:31:06You see that if we introduce an additional test for all herds,
0:31:06 > 0:31:08you get a big spike in the number of reactors
0:31:08 > 0:31:10cos you're testing more, finding more.
0:31:10 > 0:31:13But then, after five years, the number of reactors
0:31:13 > 0:31:16is approximately half what it would have been.
0:31:16 > 0:31:20'The modelling strongly suggests annual cattle testing could
0:31:20 > 0:31:23'bring about a dramatic reduction in bovine TB.
0:31:23 > 0:31:27'It also indicated that the risk to healthy animals from infected
0:31:27 > 0:31:31'cattle was far greater than from diseased badgers.'
0:31:31 > 0:31:34We saw about a 25% drop, which,
0:31:34 > 0:31:36when you compare it with the 50% that you'd see
0:31:36 > 0:31:40for annual additional testing, you know, it's only about half as good.
0:31:40 > 0:31:42The best thing we could do at the moment
0:31:42 > 0:31:44is increase cattle testing nationally.
0:31:45 > 0:31:50But, despite studies like this and the results in Wales, DEFRA told us
0:31:50 > 0:31:54there are no plans to increase routine testing in England, although
0:31:54 > 0:31:59it will consider testing after an animal is moved to a new location.
0:31:59 > 0:32:01The National Farmers' Union doesn't want to see
0:32:01 > 0:32:03more regular testing either.
0:32:03 > 0:32:07Partly because the cost could run into millions of pounds.
0:32:07 > 0:32:11Well, let's say, first of all, that it is our priority to keep TB
0:32:11 > 0:32:15out of the areas which are currently clean. That's really important.
0:32:15 > 0:32:17If annual testing was going to help to do that,
0:32:17 > 0:32:20we'd be in favour of it. But we've looked very carefully at this.
0:32:20 > 0:32:22We don't think it's a very effective measure,
0:32:22 > 0:32:26we don't think it's value for money, so we're not advocating that.
0:32:26 > 0:32:30In England, we've got about 5,000 new breakdowns a year.
0:32:30 > 0:32:36Of those, 40 occur in the clean, low-risk areas.
0:32:36 > 0:32:39It doesn't really seem worthwhile having annual testing
0:32:39 > 0:32:43across the whole country for the sake of 40 outbreaks a year.
0:32:44 > 0:32:48DEFRA's current strategy may not involve more regular testing
0:32:48 > 0:32:51but it does include a range of measures for controlling
0:32:51 > 0:32:55the transmission of the disease not only from badgers to cattle
0:32:55 > 0:32:57but amongst herds as well.
0:32:58 > 0:33:02The aim is to eradicate the disease in cattle by 2038
0:33:02 > 0:33:06and it's a strategy broadly supported by the NFU.
0:33:06 > 0:33:09The Government's TB strategy is predicated on getting rid of,
0:33:09 > 0:33:13eradicating TB and maintaining a viable cattle industry.
0:33:13 > 0:33:14If we didn't want...
0:33:14 > 0:33:17weren't particularly concerned about maintaining
0:33:17 > 0:33:19a viable cattle industry, we'd probably do it quicker,
0:33:19 > 0:33:22but, you know, we do, so we can't.
0:33:22 > 0:33:26So 25 years is, I think, a very realistic target.
0:33:27 > 0:33:32So, it could well be 2038 before we see the end of this painful
0:33:32 > 0:33:35and controversial episode in British farming.
0:33:35 > 0:33:39That means that the highly charged debate over the best ways to
0:33:39 > 0:33:42tackle this debilitating disease could very well
0:33:42 > 0:33:45continue for another quarter of a century.
0:33:50 > 0:33:54Most of us are enjoying the summer holidays at this time of year,
0:33:54 > 0:33:57but for farmers, there's no time to rest.
0:33:57 > 0:34:00Every day is a work day for Adam and his team.
0:34:05 > 0:34:09Late summer, and we're surrounded by a land of plenty.
0:34:09 > 0:34:11Plenty of sunshine, with the odd downpour,
0:34:11 > 0:34:15and plentiful crops as far as the eye can see.
0:34:17 > 0:34:20It's been a really good growing season for our crops this year.
0:34:20 > 0:34:23This is winter wheat that's looking fantastic.
0:34:23 > 0:34:27We planted last autumn with seeds like this.
0:34:27 > 0:34:30The crop is still looking really green and healthy.
0:34:30 > 0:34:32This top leaf is known as the flag leaf
0:34:32 > 0:34:36and that's photosynthesising and producing sugars and energy that's
0:34:36 > 0:34:41going into the seed head to produce really good quality, plump grain.
0:34:41 > 0:34:43Because the flag leaf is so healthy,
0:34:43 > 0:34:46it's producing these really long ears of wheat.
0:34:46 > 0:34:51If it didn't have that energy, it'd be short and with less grain in it.
0:34:51 > 0:34:53So this is looking really good.
0:34:53 > 0:34:57If I open up one of these little spikelets, they're called,
0:34:57 > 0:35:02you can see the plump grain filling inside.
0:35:02 > 0:35:07And, as it matures and ripens, that will turn brown
0:35:07 > 0:35:09and that's what we'll harvest.
0:35:12 > 0:35:16We've also got a fantastic crop of spring barley coming on nicely.
0:35:16 > 0:35:18This stuff goes into making beer.
0:35:20 > 0:35:25Here on the farm, barley and wheat make up about 58% of our arable area.
0:35:26 > 0:35:30This is one of our other major crops. It's oilseed rape.
0:35:30 > 0:35:31We planted it last August
0:35:31 > 0:35:34and then, after the winter, in the spring,
0:35:34 > 0:35:38it's a small plant about this big that grows very, very quickly,
0:35:38 > 0:35:42flowers in May, June time, producing those lovely yellow flowers
0:35:42 > 0:35:48and each flower then sets a seed pod, and you'll see the pods here -
0:35:48 > 0:35:53I'll rip them open - have got these little black seeds inside.
0:35:53 > 0:35:56And the seeds, once they've been combined,
0:35:56 > 0:36:01go for making margarines, or ours go for rapeseed oil for cooking
0:36:01 > 0:36:04and salad dressings and those sorts of things.
0:36:04 > 0:36:07And the plant naturally senesces, or dies off,
0:36:07 > 0:36:11but it does it a bit unevenly, so what we do is we spray it off
0:36:11 > 0:36:15so it dies off all at the same time so the whole field is crispy
0:36:15 > 0:36:18and dry and flows through the combine easily.
0:36:22 > 0:36:26Wheat, barley and oilseed rape are pretty much standard fare
0:36:26 > 0:36:28for arable farmers.
0:36:28 > 0:36:30For us, they're our major cash crops.
0:36:30 > 0:36:34But it can be a tricky game balancing the land condition, the weather,
0:36:34 > 0:36:38diseases and pests, and the price we hope to make once it goes for sale.
0:36:41 > 0:36:44You've got to speculate to accumulate
0:36:44 > 0:36:46and growing crops can be quite a gamble.
0:36:46 > 0:36:48It's an educated gamble
0:36:48 > 0:36:51but there are lots of variables that determine the outcome.
0:36:51 > 0:36:54And one thing at home that we don't gamble with too much
0:36:54 > 0:36:56are the type of crops we grow.
0:36:56 > 0:37:00I've heard about a young farmer who's growing a new commercial crop
0:37:00 > 0:37:02for the first time in the UK
0:37:02 > 0:37:06and apparently the plants have got quite an exotic background.
0:37:08 > 0:37:11High in the Andes of South America,
0:37:11 > 0:37:15communities have thrived on quinoa for more than 7,000 years.
0:37:15 > 0:37:18The Andean people call it the mother grain,
0:37:18 > 0:37:21with Bolivia being the biggest exporter worldwide.
0:37:21 > 0:37:26In 2012, they produced 58,000 tonnes, including the red variety.
0:37:30 > 0:37:32While we British are still catching on to the idea,
0:37:32 > 0:37:36South Americans have been singing its praises for centuries.
0:37:36 > 0:37:39In fact, the United Nations declared 2013
0:37:39 > 0:37:42the International Year of Quinoa
0:37:42 > 0:37:46and named it a superfood that could even help fight world hunger.
0:37:46 > 0:37:50So it's no wonder that bright, young thing Stephen Jones has brought
0:37:50 > 0:37:53this taste of Bolivia to British soils.
0:37:53 > 0:37:55Our Shropshire soils, to be precise.
0:37:55 > 0:37:58- Stephen, hi.- Adam, hello. - Good to see you.
0:37:58 > 0:38:00- This quinoa looks wonderful. - It looks great this year.
0:38:00 > 0:38:03We're really pleased with it. We've got plenty of plants here.
0:38:03 > 0:38:05The crop's looking a nice green colour.
0:38:05 > 0:38:07When I left home, we had a bit of a discussion in my house
0:38:07 > 0:38:10whether it's called "quinn-o-ah" or "keen-wa".
0:38:10 > 0:38:12Tell me it's "quinn-o-ah" cos I want to be right.
0:38:12 > 0:38:15I think for the British product, "quinn-o-ah" is absolutely fine.
0:38:15 > 0:38:18I know in South America they refer to it as "keen-wa" or "keen-o-wa".
0:38:18 > 0:38:21- I go with "quinn-o-ah". It's much easier.- There we go.
0:38:21 > 0:38:23So, why did you get into it in the first place?
0:38:23 > 0:38:26I initially got into this crop because I'm a vegetarian,
0:38:26 > 0:38:29I want to eat a diet that's high in protein and really good for you.
0:38:29 > 0:38:31So I was reading a news article one day
0:38:31 > 0:38:34and I saw about this crop that was incredibly good for you
0:38:34 > 0:38:36and I thought, "Well, why can't I grow it in the UK?"
0:38:36 > 0:38:38So I sourced some seeds and it really started from there.
0:38:38 > 0:38:41Where did you get the seed from to plant it?
0:38:41 > 0:38:43Initially, we tried seed from the supermarket
0:38:43 > 0:38:45or from different health food shops.
0:38:45 > 0:38:47We took it and we planted it in the field
0:38:47 > 0:38:49but unfortunately most of it didn't grow.
0:38:49 > 0:38:51So where did you get this success story from?
0:38:51 > 0:38:53- Where did the seed come from? - The seed for this was actually
0:38:53 > 0:38:56bred in the Netherlands, by a university there.
0:38:56 > 0:38:59These varieties that we're now growing are much higher yielding
0:38:59 > 0:39:01and the seed quality is a lot better
0:39:01 > 0:39:03than anything I've trialled previously.
0:39:03 > 0:39:04I've got to ask, Stephen,
0:39:04 > 0:39:07cos you're a bit of a trailblazer with this crop, how old are you?
0:39:07 > 0:39:09I've just turned 27.
0:39:09 > 0:39:13So you're really just a very clever chap, driving agriculture forward.
0:39:13 > 0:39:16Over the years, I trialled many different crops in the UK.
0:39:16 > 0:39:18I've actually got some other crops on the farm at the moment
0:39:18 > 0:39:21- if you want to come have a look. - Yeah, love to.
0:39:23 > 0:39:25Stephen comes from a long line of farming stock.
0:39:25 > 0:39:28His grandparents set up the farm you see today
0:39:28 > 0:39:32and dad Edward has been there through all Stephen's crop trials...
0:39:32 > 0:39:33and tribulations.
0:39:35 > 0:39:38- So, Adam, this is my dad, Edward, here.- Hi, good to meet you.
0:39:38 > 0:39:40How are you doing? Nice to meet you.
0:39:40 > 0:39:42He's got you doing some manual labour?
0:39:42 > 0:39:44Well, the pay isn't very good, though!
0:39:44 > 0:39:48- So, what is this?- Little patches of oca we've got here.
0:39:48 > 0:39:50So, oca, I've never seen it before.
0:39:50 > 0:39:53It looks like clover growing on potato ridges.
0:39:53 > 0:39:56Oca is a South American tuber crop that we are now trialling
0:39:56 > 0:40:01here on the farm. Oca itself, it produces a really tasty tuber.
0:40:01 > 0:40:03They produce a beautiful array of colours.
0:40:03 > 0:40:06So on the plate they really do have a lovely visual impact.
0:40:06 > 0:40:07How did you get into this one?
0:40:07 > 0:40:10This was another crop a little bit like my quinoa.
0:40:10 > 0:40:13Just looking on the internet, what might work in the UK.
0:40:13 > 0:40:16So, for you, as a large-style commercial farmer,
0:40:16 > 0:40:19what's it like having a son with all these fancy ideas?
0:40:19 > 0:40:21I can see that some of what he's wanting to do is totally
0:40:21 > 0:40:27different and I can see it's going to work, so I'm backing him.
0:40:27 > 0:40:29All this fresh air and talking about all these crops,
0:40:29 > 0:40:31I'm getting a bit hungry. Can we go and try them?
0:40:31 > 0:40:33Have you got any we can eat?
0:40:33 > 0:40:36We've got some different products at home, so let's give them a go.
0:40:40 > 0:40:43Over here, I'm going to be showing you how to make
0:40:43 > 0:40:45one of my favourite quinoa recipes.
0:40:45 > 0:40:47This is some of the grain that we grew last year
0:40:47 > 0:40:49and this is what we'll be cooking with today.
0:40:49 > 0:40:52It's a tiny seed, isn't it? So what have we got to do first?
0:40:52 > 0:40:55What we have to do first is rinse the quinoa.
0:40:55 > 0:40:57This just removes any little bits of dust.
0:40:58 > 0:41:01With quinoa, we usually cook it with one cup of quinoa
0:41:01 > 0:41:04to one and a half cups of water.
0:41:04 > 0:41:07Leave it for about ten minutes until it's ready.
0:41:07 > 0:41:11Over here, we've got couscous, pasta and some rice as well.
0:41:11 > 0:41:13Quinoa has got the highest protein.
0:41:13 > 0:41:16It's got the highest iron content of all these different products.
0:41:16 > 0:41:17Fibre as well.
0:41:17 > 0:41:20And it's also got the lowest carbohydrates, which is
0:41:20 > 0:41:23very important for people obviously looking for a better diet with
0:41:23 > 0:41:25reduced number of carbohydrates in there.
0:41:25 > 0:41:27So, really, it's blowing all these out the water.
0:41:27 > 0:41:28It's tremendous, isn't it?
0:41:28 > 0:41:31Absolutely. That's why they call it a superfood.
0:41:31 > 0:41:33Quicker than you can say "Bolivian panpipes",
0:41:33 > 0:41:36it's time to whip up a tasty salad.
0:41:36 > 0:41:38One of the first ingredients we're going to add is some
0:41:38 > 0:41:43pomegranate seeds. Next, one of my favourite - a bit of avocado.
0:41:43 > 0:41:44So, next, what we want to do
0:41:44 > 0:41:47is to put it onto a little bed of baby leaves.
0:41:47 > 0:41:49Where's your dad, then? Better get him in.
0:41:49 > 0:41:51Dad, do you want to come and try some of this?
0:41:55 > 0:41:59- Is it good?- Really good, yeah. Really nice. Lovely.
0:41:59 > 0:42:00So now you've got it on the farm,
0:42:00 > 0:42:02are you eating this all the time, then?
0:42:02 > 0:42:04- Pretty regularly, yes. - Do you enjoy it?
0:42:04 > 0:42:08Yeah, it goes immensely well with casseroles and what have you.
0:42:08 > 0:42:11'And, if salad wasn't enough...'
0:42:11 > 0:42:13Here we are, Adam.
0:42:13 > 0:42:16One quinoa chocolate cake.
0:42:16 > 0:42:18So, instead of flour, you've used the quinoa.
0:42:18 > 0:42:22Essentially, we have just replaced the wheat flour with quinoa flour.
0:42:22 > 0:42:24That looks really good, doesn't it?
0:42:28 > 0:42:29- How does it taste?- Delicious.
0:42:29 > 0:42:31It's really light, it's really fluffy.
0:42:31 > 0:42:35It tastes no different, really, than, you know,
0:42:35 > 0:42:38a cake made out of wheat flour. Well, congratulations, gentlemen.
0:42:38 > 0:42:41The work you're doing on this is just wonderful.
0:42:41 > 0:42:42More cake.
0:42:47 > 0:42:49Well, it's been fascinating visiting this farm,
0:42:49 > 0:42:53and pioneering young farmers like Stephen are exactly what this
0:42:53 > 0:42:56country needs, bringing fresh ideas to farming to provide
0:42:56 > 0:42:58good quality, healthy food for our tables.
0:43:04 > 0:43:06Herefordshire,
0:43:06 > 0:43:10a dynamic agricultural landscape, overflowing with epicurean treasure.
0:43:12 > 0:43:15'But there's much more to this county than just beer and beef.'
0:43:16 > 0:43:20I'm on a farm that's a little bit different to the rest.
0:43:21 > 0:43:24A farm in the North of Herefordshire that's moving in
0:43:24 > 0:43:26on traditional French turf.
0:43:26 > 0:43:29All thanks to these - blackcurrants.
0:43:31 > 0:43:35Not to be outdone by the more trendy berries on the market, this farm
0:43:35 > 0:43:39is flying the flag for the British blackcurrant in more ways than one.
0:43:42 > 0:43:45Farms like this boomed during the 1940s.
0:43:45 > 0:43:48The Government backed the British blackcurrants as a way
0:43:48 > 0:43:52of getting much-needed vitamin C into people's diet after the war.
0:43:54 > 0:43:58The humble berries packed a punch so healthy that blackcurrant syrup was
0:43:58 > 0:44:02given as a supplement in schools, hospitals and nursing homes.
0:44:02 > 0:44:04Due to the amount of hot, sunny weather we've had,
0:44:04 > 0:44:08the sugar levels are very high and the berries are very juicy.
0:44:08 > 0:44:12'I'm bursting to find out more about today's blackcurrant bonanza
0:44:12 > 0:44:15'from farm manager James Wright.'
0:44:15 > 0:44:19So, after the Second World War, there was quite a big business
0:44:19 > 0:44:21- in blackcurrants in the UK.- Yes.
0:44:21 > 0:44:23But what is - I'm so sorry that this -
0:44:23 > 0:44:26the CURRANT state of affairs? Sorry.
0:44:26 > 0:44:28The current state of affairs, Anita,
0:44:28 > 0:44:32is there are about 40 blackcurrant growers in the UK.
0:44:32 > 0:44:35However, I believe there used to be hundreds.
0:44:35 > 0:44:39So the actual farmed area, I think, has reduced by about 50%
0:44:39 > 0:44:40since wartime.
0:44:42 > 0:44:44Much of the market has moved abroad,
0:44:44 > 0:44:46where land and labour costs are cheaper.
0:44:46 > 0:44:49But James and his staff are trying to turn the tide
0:44:49 > 0:44:50using the highest of tech.
0:44:52 > 0:44:54This is basically state-of-the-art, isn't it?
0:44:54 > 0:44:57Yeah, this is the latest model.
0:44:57 > 0:45:00It works by driving over the top of the bush and there's two sets
0:45:00 > 0:45:04of vibrating fingers which shake the branches off the bush.
0:45:04 > 0:45:09Berries fall down onto some conveyors and then over this conveyor.
0:45:09 > 0:45:10And it's perfect, isn't it?
0:45:10 > 0:45:13- It's delicate enough not to destroy the bush...- It is.
0:45:13 > 0:45:16..but it's releasing all the berries.
0:45:16 > 0:45:20Each year, the farm harvests 300-350 tonnes
0:45:20 > 0:45:23of these zingy pearls of goodness,
0:45:23 > 0:45:26mainly for blackcurrant squash and the frozen fruit market.
0:45:26 > 0:45:30But, like so many farms, they've had to diversify to add value
0:45:30 > 0:45:34to their crop, bringing a taste of France to Herefordshire.
0:45:34 > 0:45:37We've started to make blackcurrant liqueur in the same
0:45:37 > 0:45:42style as French cassis, and we've labelled that as British cassis.
0:45:42 > 0:45:45British cassis! Who'd have thought?
0:45:47 > 0:45:49- I must say, you're very good at this.- What's this?
0:45:49 > 0:45:51- Do you think I've got a job? - Certainly do.- Good.
0:45:52 > 0:45:54'Having mastered quality-control,
0:45:54 > 0:45:57'James lets me try my hand at harvesting.'
0:45:57 > 0:45:59I can see how you could get used to this.
0:46:01 > 0:46:04'Once picked, the cascade of purple, shiny jewels
0:46:04 > 0:46:08'gets crushed and pressed into juice, all within 24 hours.
0:46:08 > 0:46:11'Then it makes its way to the brewery.'
0:46:12 > 0:46:14It's in here that the magic happens.
0:46:16 > 0:46:20- Hello, Alan.- Hello.- Caught you at a crucial moment.- You have indeed.
0:46:20 > 0:46:22Here we go.
0:46:22 > 0:46:24'Into the juice goes yeast and sugar.'
0:46:24 > 0:46:28- Can I do the honours?- Please do. - In it goes. All of it?- Yeah.
0:46:31 > 0:46:34'Then it's left to ferment for five to six months.
0:46:35 > 0:46:37'Alan Tucker is the farm's cassis king.'
0:46:39 > 0:46:42So, is anyone else producing cassis in the UK?
0:46:42 > 0:46:43Do you know, I don't think there is?
0:46:43 > 0:46:48- I don't know of anybody else that brews it the same way as we do.- Wow.
0:46:48 > 0:46:51It smells incredible. It looks beautiful. The colour is just...
0:46:51 > 0:46:53- Brilliant colour, isn't it? - ..bringing joy to my heart.
0:46:53 > 0:46:58- And how does this process differ to the French?- This process is brewed.
0:46:58 > 0:47:03We add yeast and sugar to the pure fruit juice
0:47:03 > 0:47:08and we keep adding sugar until it is completely fermented.
0:47:08 > 0:47:14The French actually macerate the berries or the currants in sugar
0:47:14 > 0:47:17- and steep it in alcohol.- Oh.
0:47:17 > 0:47:21- I think taking your time is what it's all about.- It's all about...
0:47:21 > 0:47:23- Yes.- There we go.
0:47:23 > 0:47:25- We haven't done that one yet. - Oh, failed.
0:47:27 > 0:47:29- Just keeping an eye on my order! - Yes.
0:47:33 > 0:47:38Whilst Alan gets one batch labelled up, I'm left to seal this lot.
0:47:38 > 0:47:40I'm really being put to task today.
0:47:43 > 0:47:46I think driving heavy machinery is more my style.
0:47:48 > 0:47:51'I've seen the whole process through from bush to bottle.
0:47:51 > 0:47:53'I think I deserve a taste.
0:47:53 > 0:47:57'And if anyone knows how to get the best out of her blackcurrants,
0:47:57 > 0:48:00'it's Julie Green, matriarch of the Green family,
0:48:00 > 0:48:03'who have owned the farm since the 1880s.
0:48:04 > 0:48:07'And this is some of the original advertising for the fruits
0:48:07 > 0:48:10'of the farm from the turn of the century.'
0:48:10 > 0:48:15These are my husband's grandmother's work to try and sell the fruit.
0:48:15 > 0:48:17It's very, very sweet.
0:48:17 > 0:48:20"Will you help the British farmer and at the same time help
0:48:20 > 0:48:24"yourself by buying farm and home-made produce
0:48:24 > 0:48:26"direct from the homestead?"
0:48:26 > 0:48:28- Fantastic.- She was very artistic.
0:48:30 > 0:48:32'Now the moment we've been waiting for.
0:48:32 > 0:48:36'Julie's laid on cassis-based puddings and cocktails for us all.'
0:48:38 > 0:48:41- Oh, yeah.- Now, then. Would you like some of this lovely pudding?
0:48:41 > 0:48:43- I would love some pudding. - What would you like?
0:48:43 > 0:48:46I think we should just get stuck in.
0:48:46 > 0:48:50'James and Alan are wasting no time tasting the fruits of their labour.'
0:48:51 > 0:48:56So we're having summer pudding, made with British blackcurrants
0:48:56 > 0:49:01right here on this very farm, British cassis, produced right here.
0:49:01 > 0:49:06- The best of British. Cheers.- Cheers.- Cheers.
0:49:06 > 0:49:08Well, this is a taste of summer in a glass,
0:49:08 > 0:49:10and we've got the perfect weather for it,
0:49:10 > 0:49:13but let's find out if we're in for more of the same
0:49:13 > 0:49:15with the Countryfile forecast for the week ahead.
0:51:07 > 0:51:09We're in Herefordshire,
0:51:09 > 0:51:14a county vying to become the UK's number one food producer.
0:51:14 > 0:51:17And, with its lush valleys and fertile orchards,
0:51:17 > 0:51:21it produces a wide range of great things to eat.
0:51:21 > 0:51:24But I'm on the hunt for something a little more unusual.
0:51:24 > 0:51:27Now, have you ever wanted to sink your teeth into a duchess
0:51:27 > 0:51:30or wondered what a town crier tastes like,
0:51:30 > 0:51:34or maybe discover the flavour of a farmer?
0:51:34 > 0:51:36Stupid questions, you might think.
0:51:36 > 0:51:38Well, not quite. Just follow me.
0:51:39 > 0:51:44Anthony Legge is a local butcher and pie maker extraordinaire.
0:51:44 > 0:51:46And all is revealed, Anthony, isn't it?
0:51:46 > 0:51:51Because The Duchess, The Town Crier, The Farmer, all names for your pies.
0:51:51 > 0:51:53- That's right, yes. - So, why The Farmer?
0:51:53 > 0:51:55Well, that one's named after my dad.
0:51:55 > 0:51:57It's a pie that's full of steak and cheddar.
0:51:57 > 0:51:59And who doesn't like a pie full of steak and cheddar for lunch?
0:51:59 > 0:52:02And what about The Duchess? Where does that come from?
0:52:02 > 0:52:05Well, we can't actually reveal who The Duchess is named after.
0:52:05 > 0:52:06She might get a bit offended.
0:52:06 > 0:52:09And The Old Boy. I mean, that could be me, couldn't it?
0:52:09 > 0:52:12- It certainly could, John.- That's an old-fashioned pie, isn't it?
0:52:12 > 0:52:14It is a good old-fashioned pie, yes.
0:52:14 > 0:52:17- Have they caught on, your pies with names?- They have.
0:52:17 > 0:52:20They're very successful. We make around 2,000 pies a week.
0:52:20 > 0:52:23It keeps us...keeps us very busy.
0:52:23 > 0:52:27Today, Anthony's keen to try out a radical new recipe -
0:52:27 > 0:52:30pork, pears and stinging nettles.
0:52:30 > 0:52:34'And guess who's got the short straw of picking the nettles?'
0:52:36 > 0:52:39- Well, have we got plenty now, do you think?- Looks perfect, John.
0:52:39 > 0:52:41- Let's go back and make some pies.- Right.
0:52:41 > 0:52:43With all the ingredients gathered,
0:52:43 > 0:52:47it's time to start crafting our speciality pie.
0:52:47 > 0:52:49All we need now is the meat.
0:52:53 > 0:52:55'With the help of one of Anthony's butchers,
0:52:55 > 0:52:57'we turn a prime local pig...
0:52:59 > 0:53:00'..into premium pork.'
0:53:02 > 0:53:04Great. That looks perfect.
0:53:04 > 0:53:09'Then we build up the pie in two tasty layers.'
0:53:09 > 0:53:11Now we fill the pies.
0:53:11 > 0:53:14'Mince and nettles for the base
0:53:14 > 0:53:16'and pork and pear on the top.
0:53:23 > 0:53:25'An hour and a half in the oven
0:53:25 > 0:53:29'and we're ready to taste Herefordshire's latest delicacy.'
0:53:29 > 0:53:32- Here we are, John. - Ah, Anthony, the pies.
0:53:32 > 0:53:34- There we are.- Mm.- How do they look?
0:53:34 > 0:53:36They look wonderful, don't they?
0:53:36 > 0:53:38- I wonder what they taste like. - Let's have a go.
0:53:38 > 0:53:39Are you ready for this?
0:53:41 > 0:53:46- This is your first ever pork and pear pie.- This is it.- Am I right?
0:53:46 > 0:53:48- Can I have a taste? - Of course you can.
0:53:55 > 0:53:57Mm! That is lovely, isn't it?
0:53:57 > 0:54:01- Mm. Delicious.- It's really succulent.
0:54:01 > 0:54:05- I can taste the great flavour of the pear. It's wonderful.- Good.
0:54:05 > 0:54:08'And Anthony has one final surprise.'
0:54:08 > 0:54:10We're going to call it...
0:54:11 > 0:54:14- ..The John Craven pie.- Really?
0:54:14 > 0:54:15Well, what an honour!
0:54:17 > 0:54:18BELL CLATTERS
0:54:18 > 0:54:23'Town crier Peter Nielsen already has his own pie.
0:54:23 > 0:54:26'Now he's rounding up a crowd to put mine to the test.'
0:54:26 > 0:54:28Oyez!
0:54:28 > 0:54:33A pie has been made of such perfect style
0:54:33 > 0:54:37that it should please all at Countryfile!
0:54:37 > 0:54:41God bless you all and God save the Queen!
0:54:44 > 0:54:47- Well, Peter, thank you for that build-up.- You're welcome.
0:54:47 > 0:54:49You're more than welcome.
0:54:49 > 0:54:52And you already know what it's like to have a pie named after you -
0:54:52 > 0:54:55- The Town Crier.- I certainly do. And very tasty it is, too.
0:54:55 > 0:54:56What kind of pie is it?
0:54:56 > 0:55:00It's pork, venison and it's got a lovely kick of chilli jam.
0:55:00 > 0:55:03- Makes you want to shout? - Oh, absolutely, yes.
0:55:03 > 0:55:05And carry on shouting as well, yes.
0:55:05 > 0:55:09'But what will people here in Bromyard think of the new pie?'
0:55:09 > 0:55:13Who'd like to taste a little bit of my pie?
0:55:13 > 0:55:14Yes?
0:55:17 > 0:55:18Thank you.
0:55:19 > 0:55:24- Tell me what you think of that. - Very nice.- Lovely. Very nice.
0:55:24 > 0:55:26Very nice and it just looks appetising.
0:55:26 > 0:55:28It's too good for dogs, really. Nice?
0:55:31 > 0:55:33Can you taste the pear in there?
0:55:33 > 0:55:35- Very tasty, isn't it?- Yes.
0:55:35 > 0:55:37Nearly as tasty as you.
0:55:37 > 0:55:40- Peter, what do you think? - I think it's excellent.
0:55:40 > 0:55:42I think he's done a very good job here.
0:55:44 > 0:55:47- Anita.- John, is there any left for me?- Have a piece of pie.
0:55:47 > 0:55:50- Oh, with pleasure. How is it? Is it good?- Yes.
0:55:50 > 0:55:53- OK, I'm going to take a little bit.- You tell me.
0:55:53 > 0:55:57- Mm! Delicious.- What do you think is in it?- Something fruity, John.
0:55:57 > 0:56:00- There is. Certainly is. What fruit do you reckon?- I don't know. Apple.
0:56:00 > 0:56:03- Is it apple? - No, that is pear, actually.- Mm!
0:56:03 > 0:56:05- And the secret ingredient. Any idea? Any guesses?- No.
0:56:05 > 0:56:09- It's got stinging nettle in it as well.- No! Really?
0:56:09 > 0:56:12That's what makes it unique. Right. That's it from Herefordshire.
0:56:12 > 0:56:14Hope you can join us tomorrow, though,
0:56:14 > 0:56:17because we've got a special Countryfile to mark Bank Holiday.
0:56:17 > 0:56:20Indeed we have. It looks back at all the times we've featured children
0:56:20 > 0:56:22having fun in the countryside.
0:56:22 > 0:56:24Enough to make big kids of all of us.
0:56:24 > 0:56:26- So join us then. Bye for now.- Bye.
0:56:26 > 0:56:28- I'm going to eat more pie. - A bit more pie.
0:56:28 > 0:56:30- Now I can take a big mouthful. - Yeah.- Mm!