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Each autumn, the town of Ludlow holds its famous food festival - | :00:26. | :00:40. | |
a showcase for the best in local and seasonal produce. | :00:40. | :00:45. | |
And pressing apples for cider is as seasonal as it gets. | :00:45. | :00:49. | |
Well, Ludlow is top when it comes to local food. | :00:49. | :00:52. | |
It's a gourmet's idea of heaven and I'm going to be sampling | :00:52. | :00:55. | |
some of the delights on offer here at the festival. | :00:55. | :00:58. | |
who's putting the county's native breed back on the map. | :00:58. | :01:02. | |
Come on, Ellie, put your back into it. | :01:02. | :01:04. | |
And forget France, forget Spain and forget Italy, | :01:04. | :01:09. | |
how local pigs are giving their continental cousins | :01:09. | :01:16. | |
and doing their bit for conservation at the same time. | :01:16. | :01:20. | |
Do you want me to get a twist on that for you? Yeah, | :01:20. | :01:22. | |
I've got nothing in me! There we go. | :01:22. | :01:26. | |
And while we're squeezing every last drop from these apples, | :01:26. | :01:31. | |
as forests of foreign foliage and armies of aquatic intruders | :01:31. | :01:46. | |
sweep through our landscape with increasing speed. | :01:46. | :01:49. | |
What does this mean for our own plants and animals? | :01:49. | :01:52. | |
And Adam's across the border in Wales, | :01:52. | :01:59. | |
meeting this year's competitors for One Man And His Dog. | :01:59. | :02:03. | |
Well, you know, I'm half Welsh, Arthur, | :02:03. | :02:06. | |
and, if you're coming out on top, I'm all Welsh. | :02:06. | :02:29. | |
From the top of the Clee Hills and beyond, | :02:29. | :02:31. | |
Sandwiched between the Midlands and Wales, | :02:31. | :02:44. | |
I'm heading to its small medieval market town of Ludlow. | :02:44. | :02:50. | |
Now, its castle was built by the Normans | :02:50. | :02:52. | |
to prevent the invaders from the Wild West. | :02:52. | :02:55. | |
Today, things are a little more peaceful. | :02:55. | :03:01. | |
The only invaders you'll find here are tourists | :03:01. | :03:03. | |
And it's not just the setting that's the attraction. | :03:03. | :03:12. | |
Back in 1995, Ludlow became one of the first places in Britain | :03:12. | :03:16. | |
And it kick-started a foodie revolution. | :03:16. | :03:23. | |
Since then, the town has come together to celebrate | :03:23. | :03:26. | |
all things food and drink at its annual food festival. | :03:26. | :03:32. | |
Local Michelin star chef Will Holland is a big fan | :03:32. | :03:35. | |
of the festival and what it means to Ludlow. | :03:35. | :03:38. | |
I mean, it's been a market town since medieval times. | :03:38. | :03:42. | |
So I think that culture that people have got around here, | :03:42. | :03:45. | |
of buying food properly, so supporting local businesses - | :03:45. | :03:48. | |
going to your butcher's for your meat, | :03:48. | :03:50. | |
your baker for your bread, etc. Yeah. | :03:50. | :03:52. | |
And those values carry through to this day. | :03:52. | :03:54. | |
It's incredible, isn't it, when you look? | :03:54. | :03:56. | |
I mean, the first year of this food festival was, what, 500 people? | :03:56. | :03:59. | |
Yeah. Now, last year - 20,000 people came here. Yeah. | :03:59. | :04:03. | |
17, 18 years ago, this, you know, this was the first. | :04:03. | :04:09. | |
There's no massive sponsorship that comes in from anyone. | :04:09. | :04:13. | |
It's about Artisan, quality food and drink | :04:13. | :04:15. | |
All this talk of food has got my taste buds going. | :04:15. | :04:23. | |
So, we've got a beautiful array of cheese here. This is... | :04:23. | :04:29. | |
Is this goat's cheese? Yeah. It's all goat's cheese. OK, good. | :04:29. | :04:32. | |
I make all these cheeses with milk from our own herd of goats, | :04:32. | :04:37. | |
Put it in there. So that's the Discovery apple juice. | :04:37. | :04:51. | |
and you'll be able to tell that straightaway | :04:51. | :04:55. | |
cos it's got a bit of a...a bit of a tangy taste to it. | :04:55. | :04:57. | |
But that is freshly picked a week ago. Oh, wow, that is! | :04:57. | :04:59. | |
That's almost got sherbet in it. It's almost... | :04:59. | :05:01. | |
It's got a real tang to it, hasn't it? Yeah. Hang on, here we go. | :05:01. | :05:04. | |
James and Richard are letting me loose | :05:04. | :05:06. | |
making one of their signature cocktails. | :05:06. | :05:08. | |
Keep going, keep going. I'm making enough for the whole crew. | :05:08. | :05:17. | |
He's making two! Stop there, that's it. | :05:17. | :05:19. | |
Pop, probably, five raspberries into the blender. | :05:19. | :05:22. | |
Then just literally whack a sprig of mint. | :05:22. | :05:25. | |
And then I'm going to put a few ice cubes in there. Right. | :05:25. | :05:30. | |
Shoot that five times. That's two, now. | :05:30. | :05:38. | |
Most important bit at the end, of course, is the rum. | :05:38. | :05:46. | |
So pour it in, over the ice and the rum. | :05:46. | :05:49. | |
Appearance is everything in cocktails. I've lost the straws. | :05:49. | :05:56. | |
So that, Matt, is a local Apple Raspberry Mojito. Enjoy. | :05:56. | :06:04. | |
I'm going to have a bit just to make sure... | :06:04. | :06:06. | |
Seriously, I made that myself but that's perfect. | :06:06. | :06:09. | |
I think you nailed it, Matt. I think you did. Thank you, Matt. | :06:09. | :06:13. | |
While I'm getting a taste of all things British, | :06:13. | :06:15. | |
Ellie's sampling something with a bit of a continental twist. | :06:15. | :06:19. | |
When the festival first started, nearly 20 years ago, | :06:19. | :06:22. | |
the last thing you'd have expected to find | :06:22. | :06:24. | |
would have been hazelnut and champagne salami. | :06:24. | :06:28. | |
But British charcuterie has undergone a bit of an explosion | :06:28. | :06:31. | |
but this lot is neither French nor Italian nor Spanish. | :06:31. | :06:38. | |
When Sally and Jeremy LaVelle bought this old barn a decade ago, | :06:38. | :06:46. | |
After a series of happy coincidences, | :06:46. | :06:53. | |
they've transformed it into the hub of a thriving charcuterie business. | :06:53. | :07:03. | |
But Sally and Jeremy were complete novices. Come on, pigs. | :07:03. | :07:10. | |
Looking hungry. How are you doing, Sally? I'm very well, thank you. | :07:10. | :07:13. | |
So what was it that got you into farming? | :07:13. | :07:17. | |
Well, when we moved here we acquired 11-odd acres of ground. | :07:18. | :07:22. | |
And we bought a few animals to have a play around with. | :07:22. | :07:25. | |
And really, it was the pigs that we enjoyed the most. | :07:25. | :07:28. | |
But what really fascinated us was the whole, | :07:28. | :07:31. | |
sort of, concept of them living in a field and really, | :07:31. | :07:34. | |
as you can see here, they just destroy the field. | :07:34. | :07:37. | |
Well, there's not much left, is there? No! | :07:37. | :07:39. | |
Fed up with having her fields turned up, | :07:39. | :07:44. | |
Sally found out that pigs do well in woods. | :07:44. | :07:47. | |
Lucky for her, one of the best is right on her doorstep - | :07:47. | :07:51. | |
There was a big plus, too, for the Forestry Commission, | :07:51. | :07:55. | |
who were struggling to control the bracken. | :07:55. | :07:58. | |
So you were approached about having pigs. What did you think? | :07:58. | :08:05. | |
I thought it was quite a good idea because we have a commitment | :08:05. | :08:08. | |
to revert the areas of conifer back to broadleaf. | :08:09. | :08:13. | |
The problem that we tend to have is a lot of bracken. | :08:13. | :08:16. | |
It just swamps the natural regeneration and kills it off. | :08:16. | :08:19. | |
So the pigs come in and they'll disturb the ground. | :08:19. | :08:22. | |
It gets rid of all the root structure for the bracken. | :08:22. | :08:25. | |
So it's a real win-win, isn't it? It is. It's really good for us | :08:25. | :08:28. | |
And when the pigs do come rooting around, they don't take, | :08:28. | :08:32. | |
then, that regeneration of trees that you were hoping for? | :08:32. | :08:35. | |
is that you don't leave them on the site too long. | :08:35. | :08:40. | |
Sally's husband Jeremy is moving another herd of pigs | :08:40. | :08:52. | |
to an ancient woodland site in the forest | :08:52. | :08:54. | |
They're pretty keen. They've got a lot to go and enjoy. | :08:55. | :09:11. | |
Oh, yeah, they'll be keen to get out. That's fantastic. | :09:11. | :09:16. | |
You don't see pigs in woodlands but yet seeing them, | :09:16. | :09:22. | |
it looks very right, doesn't it? It is right. | :09:22. | :09:24. | |
They have those long snouts for a reason. Yeah, yeah! | :09:24. | :09:29. | |
What are the advantages, then, to rearing them in this environment? | :09:29. | :09:32. | |
The pigs are a lot happier. Pigs are an intelligent animal | :09:32. | :09:34. | |
and they're constantly having to do something out here - | :09:34. | :09:36. | |
The carcasses - we get a really good, well-muscled carcass. Good dark meat. | :09:36. | :09:43. | |
So these guys will hang out here in the forest | :09:43. | :09:45. | |
for how long before they go off to be meat? 12 months old. | :09:45. | :09:47. | |
That doesn't sound like a lot but actually that is, compared to... | :09:47. | :09:50. | |
It is, compared to a commercial unit, yeah. | :09:50. | :09:52. | |
gives them a good mature meat, good mature muscle | :09:52. | :10:00. | |
These pigs are bred for charcuterie and that's it. | :10:00. | :10:09. | |
When a year of snuffling around is up, | :10:09. | :10:12. | |
That's the one thing that Sally and Jeremy don't do for themselves | :10:12. | :10:17. | |
but all the hard work happens in here, in their converted stable. | :10:17. | :10:23. | |
Wow. So the salamis get made here on site? | :10:23. | :10:28. | |
Yeah, this is where they get made. Wow! Do you want a go? | :10:28. | :10:31. | |
You need the salami skin which are... they are beef casings. | :10:31. | :10:35. | |
Beef intestines? Yeah, they're beef intestines. | :10:35. | :10:38. | |
Operate the machine with your knee and as it comes out, | :10:38. | :10:42. | |
So what is it that makes your salamis different from, say, | :10:42. | :10:49. | |
you know, an Italian salami? Something like that? | :10:49. | :10:51. | |
As opposed to using different joints for the salami, we use the whole pig. | :10:51. | :10:56. | |
All our herbs and spices come in whole | :10:56. | :11:00. | |
and we grind them on the day of making. A-a-ah! | :11:00. | :11:03. | |
Can you set up that one as a second, perhaps? Yeah, that's fine. | :11:03. | :11:06. | |
Is that enough? That's quite a big salami. | :11:06. | :11:07. | |
Yeah, if you take it off... Take that whole thing off... | :11:07. | :11:10. | |
And how did you learn how to do this? | :11:10. | :11:14. | |
Through a book. So just got a book out? | :11:14. | :11:16. | |
Cos they can be quite snobby about...this is their food. | :11:16. | :11:25. | |
We do sell a lot to Italians, Spanish and French. | :11:25. | :11:29. | |
That's a ringing endorsement, isn't it? It is, yeah. | :11:29. | :11:31. | |
OK, I'm, I think, probably there. That's it, you pull him off. | :11:31. | :11:34. | |
It looks like a maggot, the way I've done it! | :11:34. | :11:37. | |
So here they all are, ready to head off to the food festival. | :11:37. | :11:57. | |
And while we're celebrating the best of British, | :11:57. | :12:00. | |
in other places, our native flora and fauna | :12:00. | :12:02. | |
are coming under increasing pressure from foreign invaders. | :12:02. | :12:05. | |
But are non-native plants and animals really all that bad? | :12:06. | :12:09. | |
Our coastline and countryside are under attack. | :12:09. | :12:16. | |
foreign invaders are heading here in ever-increasing numbers. | :12:16. | :12:23. | |
These intruders are plants and animals known as invasive species. | :12:23. | :12:30. | |
so does the threat they pose to our home-grown flora and fauna. | :12:30. | :12:39. | |
In fact, alien invasive species are claimed to be the second biggest | :12:39. | :12:44. | |
cause of biodiversity loss in the world. | :12:44. | :12:47. | |
And trying to get to grips with these unwanted guests is costing | :12:47. | :12:51. | |
So, to discover their real impact and their cost to our economy | :12:51. | :12:58. | |
I'm heading out to the front line in this fight against a foreign foe. | :12:58. | :13:06. | |
On the surface, Rutland Water may not look like an obvious place to start. | :13:06. | :13:11. | |
But as zoologist David Aldridge is about to show me, | :13:11. | :13:15. | |
beneath the calm exterior of this reservoir, a war is being waged. | :13:15. | :13:20. | |
So, this is the hidden menace revealed, is it, David? | :13:20. | :13:23. | |
It is, yes. So, lining the bed of this reservoir | :13:23. | :13:26. | |
And these species have been spreading in Britain over | :13:26. | :13:32. | |
And they seem to be increasing in many places. | :13:32. | :13:38. | |
A single individual can produce about a million | :13:38. | :13:41. | |
You could have billions in a body of water like this? Absolutely. | :13:41. | :13:46. | |
They are probably the dominant organism in this water body. | :13:46. | :13:50. | |
This is a native swan mussel from a British river | :13:50. | :13:54. | |
and what you can see here is that the zebra mussels have found it | :13:54. | :13:57. | |
So, they've coated the entire exposed part of the shell, | :13:57. | :14:02. | |
totally smothering the native mussels. | :14:02. | :14:05. | |
And what we are finding in the UK is that where zebra mussels have | :14:05. | :14:07. | |
established, the native mussels are declining very rapidly. | :14:07. | :14:11. | |
These mussels made their way here on the hulls of ships from | :14:11. | :14:15. | |
Central Europe. Their arrival has also had a real economic cost. | :14:15. | :14:20. | |
Here, Anglia Water have built this £500,000 tank | :14:20. | :14:24. | |
to sift the mussels out, after they started setting up home | :14:24. | :14:28. | |
in their pipelines, slowly choking off the flow of water. | :14:28. | :14:32. | |
This is our raw water pipeline coming in. | :14:32. | :14:34. | |
It comes into this mussel trap, which is | :14:34. | :14:37. | |
effectively just a big stilling tank. | :14:37. | :14:39. | |
If you open that valve, you can have a look and see. | :14:39. | :14:42. | |
I notice you stepping back a bit there! | :14:42. | :14:45. | |
That really gives you a feeling of the number that are in there. | :14:45. | :14:53. | |
If you were in any doubt of the scale of this problem, | :14:53. | :15:02. | |
This is an overflow tank for the site | :15:02. | :15:05. | |
And look how thick they are on the ground. | :15:05. | :15:10. | |
I can't dig down to the bottom of this pile. | :15:10. | :15:14. | |
And it's not just this patch here, it stretches across this tank, | :15:14. | :15:18. | |
I don't know, like a beach, or a sort of party vegetated dune system. | :15:18. | :15:22. | |
And every year, they have to take tonnes | :15:22. | :15:25. | |
and tonnes of these shells away to make sure the water keeps flowing. | :15:25. | :15:29. | |
Anglian Water alone spends around £500,000 a year tackling | :15:29. | :15:35. | |
That might seem like a lot of money to control such a tiny little | :15:35. | :15:43. | |
creature but that's nothing compared to the £1.7 billion | :15:43. | :15:48. | |
we spend every year on combating alien species overall. | :15:48. | :15:53. | |
From the grey squirrel and American crayfish, | :15:53. | :15:56. | |
to mink driving water voles from our river banks | :15:56. | :15:59. | |
and the small but scarily named killer shrimp, a whole host of | :15:59. | :16:03. | |
animals and plants are playing their part in colonising our countryside. | :16:03. | :16:09. | |
But of the 2,000 non-native species living amongst us, | :16:09. | :16:13. | |
only a few hundred are actually harmful. | :16:13. | :16:16. | |
'Of these, perhaps the most feared is the one | :16:16. | :16:19. | |
'I'm about to come up against, the rapidly spreading Japanese knotweed.' | :16:19. | :16:25. | |
Wow. The sign doesn't prepare you for the jungle in here! | :16:25. | :16:33. | |
I don't know where to start - how long has this taken to grow? | :16:33. | :16:38. | |
This has been here for over ten years | :16:38. | :16:40. | |
but has recently been cut down four times and was cut down | :16:40. | :16:43. | |
to absolutely nothing earlier on this season, so... | :16:43. | :16:47. | |
So, earlier on this season, so it's grown this big within a year! | :16:47. | :16:50. | |
Within a year, that's right. That's astonishing. | :16:50. | :16:53. | |
Mortgages are being turned down because of this plant. | :16:53. | :16:56. | |
Victorians brought knotweed to the UK as an ornamental pond plant. | :16:57. | :17:01. | |
It even won gold medals for its appearance. | :17:01. | :17:04. | |
where its ability to grow over a metre a month, letting nothing | :17:04. | :17:10. | |
stand in its path, has made it invasive enemy number one. | :17:10. | :17:14. | |
is drawn down into the plant underground? | :17:14. | :17:18. | |
It's the root systems you're trying to kill on Japanese knotweed. | :17:18. | :17:21. | |
is to think of it a little bit like an iceberg. | :17:21. | :17:24. | |
What you see on the surface is the smallest part | :17:24. | :17:26. | |
and beneath the ground is the huge rhizome network | :17:26. | :17:29. | |
and that's what we are trying to kill. | :17:29. | :17:32. | |
Japanese knotweed costs the British economy £165 million a year, | :17:32. | :17:37. | |
at least 150 million of which comes from the construction industry, | :17:37. | :17:42. | |
when sites have to be cleared and existing buildings are torn apart. | :17:42. | :17:47. | |
When you see the power of Japanese knotweed, | :17:47. | :17:49. | |
you get an idea why someone with it might be refused a mortgage. | :17:49. | :17:53. | |
Look at this. This gatepost has been completely destroyed by it. | :17:53. | :17:58. | |
And it is just one of 70 or so damaging, invasive species but, just | :17:58. | :18:03. | |
recently, people have realised that some of them might have a good side. | :18:03. | :18:09. | |
Some scientists are starting to extol the virtues of these invaders, | :18:09. | :18:13. | |
saying they have to be balanced against the harm they cause. | :18:13. | :18:17. | |
For example, rhododendrons have recently been found to provide | :18:17. | :18:20. | |
the benefits of zebra mussels are slowly becoming clear. | :18:20. | :18:29. | |
for an hour and already, the water is a lot clearer, isn't it? | :18:29. | :18:34. | |
It is, and it really illustrates the power of zebra mussel filtration. | :18:34. | :18:38. | |
Each one of these mussels has been processing water over this hour | :18:38. | :18:42. | |
and the water has been cleared of suspended sediments and algae. | :18:42. | :18:46. | |
That has potential to actually offer some benefits. | :18:46. | :18:49. | |
We mustn't introduce them to places where they haven't invaded | :18:49. | :18:52. | |
but in places where they have already established large | :18:52. | :18:54. | |
populations, such as here, we could, for instance, | :18:54. | :18:57. | |
work with the water industry to develop "curtains" of zebra mussels | :18:57. | :19:00. | |
at intakes, so they have to spend less money treating useless algae. | :19:00. | :19:06. | |
Benefits like this might not outweigh the costs of foreign invasive | :19:06. | :19:10. | |
species but they show that our fear has to be tempered by taking | :19:10. | :19:14. | |
That is something some say is not happening yet. | :19:14. | :19:20. | |
In fact, there is a growing chorus proclaiming that our obsession | :19:20. | :19:25. | |
with invaders from overseas is blinding us to a home-grown danger. | :19:25. | :19:31. | |
I'll be revealing this enemy within and investigating its impact later. | :19:31. | :19:43. | |
On the banks of the River Ouse in Yorkshire, | :19:43. | :19:45. | |
one of our rarest native species is just about holding on. | :19:45. | :19:50. | |
James went along in spring to find out why its last remaining | :19:50. | :19:54. | |
The tansy beetle is right at the top of our most endangered species list. | :19:54. | :20:03. | |
Appropriately in these parts, it's known as the Jewel of York. | :20:03. | :20:06. | |
Once widespread in Britain, it is now confined to a few | :20:06. | :20:09. | |
isolated colonies along just one small stretch of the River Ouse. | :20:09. | :20:14. | |
It relies entirely on this little guy here for its survival. | :20:14. | :20:18. | |
It's a plant called tansy, and it's from this which it gets its name. | :20:18. | :20:22. | |
The problem is, right along this stretch of river, | :20:22. | :20:25. | |
the plant is finding it really difficult to cling onto | :20:25. | :20:28. | |
the banks and that is devastating news for the beetle. | :20:28. | :20:31. | |
Unseasonal flooding has eroded the river banks, | :20:31. | :20:34. | |
washing away tansy plants and, with it, both the adult beetles | :20:34. | :20:37. | |
Last summer, the entire British tansy beetle population was halved. | :20:37. | :20:47. | |
'TBAG, the Tansy Beetle Action Group, is trying to reverse | :20:47. | :20:55. | |
'this dramatic decline by shoring up the beetle's habitat in the area.' | :20:55. | :20:59. | |
You've got another willing volunteer/victim, Mark! | :20:59. | :21:04. | |
What can I help you out with? You can help us with planting. | :21:04. | :21:06. | |
This is one thing I can do, I'm not so good with the animal stuff. | :21:06. | :21:09. | |
Flooding isn't the only problem facing the beetles' environment. | :21:09. | :21:15. | |
The tansy plant is out-competed by invasive species and it is also | :21:15. | :21:19. | |
a tasty meal for cattle, grazing along the river bank. | :21:20. | :21:22. | |
a series of enclosures to keep them out. | :21:22. | :21:27. | |
a chain of these things along the river. | :21:27. | :21:30. | |
That's the idea, it's like a linear nature reserve, a corridor. | :21:30. | :21:34. | |
The plants have to be 150m apart at the most, for them | :21:34. | :21:37. | |
to have a chance of finding their way from one clump to another. | :21:37. | :21:40. | |
They can't find the plants very easily if the plants are | :21:40. | :21:42. | |
widely scattered, so we need lots of clumps of tansy all along the river. | :21:42. | :21:45. | |
It's a very clever evolutionary strategy, this beetle - | :21:46. | :21:49. | |
and domesticate humans to do gardening for you! | :21:49. | :21:53. | |
Exactly, if you are shiny and bright then people care, don't they? | :21:53. | :21:56. | |
If you are brown and boring, nobody cares. | :21:56. | :22:00. | |
And there are two TBAG members who have taken | :22:00. | :22:03. | |
the task of rescuing the tansy beetle one step further. | :22:03. | :22:09. | |
Dr Geoff Oxford from the University of York and his wife, Roma, | :22:09. | :22:13. | |
have been breeding the tansy beetles in their kitchen! | :22:13. | :22:21. | |
Guys, I've never seen an endangered insect-breeding station before. | :22:22. | :22:29. | |
But this is totally not what I expected. | :22:29. | :22:31. | |
Talk me through what's going on here. | :22:31. | :22:33. | |
OK, so, a bucket with tansy growing in it and, in the net, | :22:33. | :22:38. | |
we have adult beetles. OK. And at this time of year, | :22:38. | :22:41. | |
they are mating and laying bright yellow eggs. | :22:41. | :22:44. | |
'Roma gives the larvae the best possible chance of survival. | :22:44. | :22:50. | |
'She keeps them in separate pots and that's for a very good reason.' | :22:50. | :22:53. | |
The tansy beetle eats tansy beetle eggs. | :22:53. | :22:56. | |
It's a really annoying habit for a breeder. | :22:56. | :23:01. | |
Also, it doesn't do great things for the beetles themselves. | :23:01. | :23:04. | |
To protect their offspring from being eaten, tansy beetles | :23:04. | :23:08. | |
have evolved to lay their eggs away from the tansy plant. | :23:08. | :23:11. | |
how do they subsequently find the only thing they can eat? | :23:11. | :23:16. | |
Well, in here, no problem. But in the wild, | :23:16. | :23:19. | |
they've only got four days in which to find their proper food plant. | :23:19. | :23:24. | |
And they can't... And then they die of starvation. | :23:24. | :23:26. | |
But nothing's simple for this beetle. | :23:26. | :23:29. | |
Although tansy is a highly scented plant, | :23:29. | :23:32. | |
the tansy beetle can't detect it from any sort of distance. | :23:32. | :23:35. | |
It only knows it is tansy when it steps on it. | :23:35. | :23:39. | |
So, when they are wandering between tansy clumps, | :23:39. | :23:42. | |
they don't know where they're going, they just wander at random. | :23:42. | :23:45. | |
So, these won't fly away when this is opened? | :23:45. | :23:48. | |
No, this is the curious thing about them, they have fully | :23:48. | :23:51. | |
functional wings but they do not fly, they walk everywhere. | :23:51. | :23:55. | |
And yet, in the Netherlands, it's been reported that they do fly. | :23:55. | :23:58. | |
So, whether there is something strange about the flight muscles | :23:59. | :24:01. | |
of British tansy beetles, I don't know. So, they can't fly. No. | :24:01. | :24:06. | |
They can't sense any of the plants they want to eat at a distance. No. | :24:06. | :24:09. | |
And they are cannibals, on top of that. Yeah. | :24:09. | :24:13. | |
I'm beginning to see why this thing is becoming extinct! | :24:13. | :24:17. | |
I mean, no-one would notice in terms of human economy | :24:17. | :24:22. | |
if pandas disappeared. But we'd be really sad to see the end of them. | :24:22. | :24:27. | |
And likewise with the tansy beetle, I want my grandchildren, | :24:27. | :24:31. | |
my granddaughters, to be able to walk along the River Ouse | :24:31. | :24:35. | |
and see tansy beetles in years to come, that's why we do it. | :24:35. | :24:39. | |
Geoff and Roma's plan to reintroduce tansy beetles into the wild | :24:39. | :24:44. | |
Last autumn, they released 29 homebred beetles into | :24:44. | :24:49. | |
the centre of York, where they are on public view in the museum garden. | :24:49. | :24:56. | |
Alison, you are the garden manager here, explain this to me. | :24:56. | :24:59. | |
I was expecting wall-to-wall, monoculture tansy. | :24:59. | :25:02. | |
But there is all sorts of stuff here. That's right. | :25:02. | :25:04. | |
Well, these beds were specifically planted for the tansy beetles | :25:04. | :25:08. | |
and what we're trying to do is recreate the sort of natural | :25:08. | :25:11. | |
environment they would have on the banks of the River Ouse. | :25:11. | :25:14. | |
Tansy is their main food plant in Britain but, on the Continent, | :25:14. | :25:17. | |
they are found on all sorts of other plants. | :25:17. | :25:19. | |
And it's actually really good to have a nice mix of species. | :25:20. | :25:24. | |
creating the next generation, as well. | :25:24. | :25:27. | |
There is definitely some beetle on beetle action going on there! | :25:27. | :25:30. | |
This is what we've been waiting for. It's the fruition of the project, | :25:30. | :25:35. | |
to establish a proper breeding colony here. | :25:35. | :25:38. | |
So, to actually see them mating, it's fantastic. | :25:38. | :25:53. | |
I had never even heard of the tansy beetle, with its crazy, | :25:53. | :26:00. | |
iridescent colours and very weird evolutionary finickiness. | :26:00. | :26:05. | |
But with the fantastic work of the TBAG project, hopefully, | :26:05. | :26:09. | |
these little guys will be around for generations to come. | :26:09. | :26:19. | |
I'm in Shropshire, where I've been trying some tasty | :26:19. | :26:22. | |
delights on display at the Ludlow Food Festival. | :26:22. | :26:26. | |
For nearly 20 years, this market town has been showcasing | :26:26. | :26:31. | |
some of its finest local produce at its festival. | :26:31. | :26:39. | |
On a 50-acre farm just outside of town, | :26:39. | :26:42. | |
Pippa Geddes keeps a flock of England's oldest pedigree sheep. | :26:42. | :26:46. | |
I'm going to be following some of her lamb from field to fork | :26:46. | :26:52. | |
and I'll be serving it up at the festival. | :26:52. | :26:56. | |
So, Pippa, these are your girls, then. They are. Well, some of them! | :26:56. | :27:01. | |
Aren't they lovely? And how long have you kept Shropshires, | :27:01. | :27:03. | |
and why Shropshires, of all the breeds that you could have chosen? | :27:03. | :27:07. | |
Well, we've had this flock for 14 years now. | :27:07. | :27:09. | |
We had seen the breed and thought, "That looks attractive," but | :27:09. | :27:12. | |
since we've had them, they've proved to be really good commercial sheep. | :27:12. | :27:16. | |
Very much a kind of dual-purpose breed as well, good for meat | :27:16. | :27:20. | |
and very good for fleece as well. Yeah. | :27:20. | :27:23. | |
40 years ago, though, the Shropshire sheep fell out of favour. | :27:23. | :27:28. | |
they found themselves on the Rare Breed Survival Trust watchlist. | :27:28. | :27:35. | |
But earlier this year, that all changed. | :27:35. | :27:38. | |
The breed has increased dramatically in numbers, which is | :27:38. | :27:41. | |
brilliant news, and we've now got about 4,000. | :27:41. | :27:44. | |
But there is more to this breed than first meets the eye. | :27:44. | :27:47. | |
As well as being good for wool and meat, | :27:48. | :27:50. | |
they are also great for conservation too. | :27:50. | :27:53. | |
So, that means that unlike other breeds, | :27:53. | :27:59. | |
which would be tempted to nibble branches and, worse still, | :27:59. | :28:02. | |
these sheep can be grazed in plantations of small trees. | :28:02. | :28:09. | |
We are talking about sort of small Christmas trees | :28:09. | :28:12. | |
And just like the pigs that Ellie saw earlier, | :28:12. | :28:19. | |
the Shropshire sheep is proving a very green | :28:19. | :28:21. | |
and cost-effective alternative at managing the undergrowth. | :28:21. | :28:26. | |
'That's mating, if you are unfamiliar with shepherding terms. | :28:26. | :28:31. | |
'So, there is work to do for one lucky boy.' | :28:31. | :28:34. | |
My word! He's a big lad. Yes, he's quite a hunk, isn't he? Hello! | :28:34. | :28:39. | |
So, who's this, then? This is Special Agent. Special Agent! | :28:39. | :28:42. | |
'I'm helping Pippa to fit a piece of kit called a raddle.' | :28:42. | :28:46. | |
Basically, as Special Agent jumps onto the back of the sheep, | :28:46. | :28:52. | |
this little crayon at the front here rubs off onto their back end, | :28:52. | :28:58. | |
Look at the size of this back end! That's the idea, isn't it? | :28:58. | :29:05. | |
We're looking at, obviously, the length of his body, | :29:05. | :29:08. | |
so you can get plenty of meat on there and then... | :29:08. | :29:11. | |
Whoa, that's lovely. He's a belter! | :29:11. | :29:17. | |
That's Special Agent all raddled up, so let's get him out in the field. | :29:17. | :29:22. | |
I'll just hold him... Whoo-hoo! Hang on a second. Come here, mate. | :29:22. | :29:26. | |
There you go. So, just slacken that off. There you go. | :29:26. | :29:29. | |
Hello, girls! Playing hard to get. Oh, yes. | :29:30. | :29:35. | |
Oh, she's interested, straightaway. Told you he was a hunk. | :29:35. | :29:39. | |
It looks like... There we are and, yeah, there's the first red mark! | :29:39. | :29:44. | |
You know, it is lovely to be here and to see a heritage breed | :29:44. | :29:48. | |
that was meant to be in these fields, thriving again. | :29:48. | :29:52. | |
Tell you what, he's not going to be in here long, is he? | :29:52. | :29:55. | |
We'll be taking him out this afternoon, he's not hanging around! | :29:55. | :29:59. | |
'So, you heard it here first, the Shropshire sheep has it all. | :29:59. | :30:02. | |
'It's a great grazer, it's a woolly wonder...' | :30:03. | :30:06. | |
'Well, that's what local butcher Ian Rae thinks.' | :30:06. | :30:12. | |
That's the Shropshire lamb, Matt. Wow! | :30:12. | :30:15. | |
In fact, he specialises in traditional and rare breed meats. | :30:15. | :30:22. | |
We feel that you get a lot better flavour | :30:22. | :30:25. | |
on pure, grass-fed, traditional breeds. | :30:25. | :30:28. | |
I'm really excited about this, Ian, because I've spent | :30:28. | :30:30. | |
so much time producing lamb but never really had the pleasure | :30:30. | :30:33. | |
of talking to somebody like yourself, in cutting the carcass up. | :30:33. | :30:36. | |
'I'm after something a little special | :30:36. | :30:38. | |
How long have you been a butcher, Ian? | :30:38. | :30:42. | |
Well, I'm 50 now and I started when I was 12 years old. | :30:42. | :30:48. | |
'Under Ian's watchful eye, I'm preparing some chops. | :30:48. | :30:52. | |
So, what is the technical term of the cut that we are creating here? | :30:52. | :30:58. | |
We are creating a best end neck of lamb, French trimmed. | :30:58. | :31:02. | |
Oh, French trimmed! Yeah. That's what... | :31:02. | :31:04. | |
Is it all right to be French trimmed, with a British breed? | :31:04. | :31:06. | |
I know, that's unfortunately the name of it. | :31:06. | :31:09. | |
So, let's do the fancy bit then. Oh, it's fiddly! | :31:09. | :31:13. | |
You've got to do it in just one cut, haven't you? | :31:13. | :31:15. | |
Otherwise, you end up making a right mess. That's right. | :31:15. | :31:17. | |
But believe me, Matt, for your first time, | :31:17. | :31:19. | |
you're not doing a bad job at all there. Oh, yes! | :31:19. | :31:22. | |
Typically, when you're eating them now, | :31:22. | :31:26. | |
they are easy to cook, easy to present on a barbecue, | :31:26. | :31:29. | |
or what have you, then when it's ready to eat, you've got the bone, | :31:29. | :31:32. | |
you're not touching the meat, you get it straight in you. Perfect! | :31:32. | :31:35. | |
Beef. Is it? It's got to be beef! It's got to be beef. | :31:35. | :31:41. | |
'Something I'll be doing with military precision | :31:41. | :31:47. | |
Earlier, we heard about the threat to our countryside from some | :31:47. | :31:58. | |
But should we also be looking a little closer to home? Here's Tom. | :31:58. | :32:06. | |
Protecting our countryside against destructive foreign plants | :32:06. | :32:10. | |
Yet, there are those who want some of that money | :32:10. | :32:15. | |
This place shows you the problem. Here in Cornwall, | :32:15. | :32:22. | |
they have a team dedicated to getting rid of Japanese knotweed | :32:22. | :32:26. | |
and, as you can see, it's dying back pretty well here. | :32:26. | :32:29. | |
Well, we've got nettles, brambles and bracken. | :32:29. | :32:37. | |
They make up the unholy trinity of domestic bullies | :32:37. | :32:40. | |
and many people say they're just as harmful. | :32:40. | :32:45. | |
botanist David Pearman's taking me on a coastal ramble, searching | :32:45. | :32:52. | |
for a plant that's been driven out by the rise of these British bullies. | :32:52. | :32:57. | |
What have we got here? Not just a comfy spot on a steep hill. | :32:57. | :33:00. | |
This is wild thyme, one of our iconic plants. | :33:00. | :33:04. | |
Here is bramble, bracken, gorse encroaching. | :33:04. | :33:10. | |
It really is a small island of delicate, fragile thyme | :33:10. | :33:15. | |
surrounded by these bullies encroaching on all sides. | :33:15. | :33:17. | |
the whole hillside would have been little patches of thyme with | :33:17. | :33:24. | |
longer grasses and perhaps the odd bit of gorse there too. | :33:24. | :33:27. | |
And, in terms of other wildlife, what is the thyme important for? | :33:27. | :33:31. | |
It was crucial for this iconic butterfly, the large blue. | :33:31. | :33:35. | |
The last colony was seen just north of here in 1979. | :33:35. | :33:40. | |
And you think the advancement of these kinds of plants is partly | :33:40. | :33:43. | |
responsible for wiping it out? Undoubtedly. | :33:43. | :33:45. | |
The extent to which domestic invasives have spread nationwide | :33:45. | :33:50. | |
and their true impact has been widely ignored | :33:50. | :33:53. | |
But one woman who's trying to untangle this thorny problem | :33:53. | :33:59. | |
to map and analyse the British countryside. | :33:59. | :34:06. | |
We've been finding that there's been a big increase in species | :34:06. | :34:09. | |
and we found in those that they've doubled in the amount | :34:09. | :34:16. | |
of cover in the plot in the past 20 years and also increased | :34:16. | :34:20. | |
the number of plots we find them in, so it's been quite substantial. | :34:20. | :34:23. | |
It seems like quite a steep rise. Why is this happening? | :34:23. | :34:26. | |
It's probably related to the release of nitrogen | :34:26. | :34:29. | |
into the environment which comes from fertilisers | :34:29. | :34:31. | |
and also there's atmospheric deposition from power stations | :34:31. | :34:34. | |
and also to do with management as well. Does it matter? Yes, | :34:34. | :34:38. | |
because it means you're losing species | :34:38. | :34:41. | |
underneath smaller flowering species. | :34:41. | :34:43. | |
Lindsay has detected domestic thugs in over one third of areas, | :34:43. | :34:50. | |
whereas non-native invasives are found | :34:50. | :34:53. | |
What you don't see is much policy or joined-up thinking on how to | :34:53. | :35:01. | |
And where are these, the detailed, ambitious policy documents? | :35:01. | :35:09. | |
These are for foreign invasives. Where's the domestic equivalent? | :35:09. | :35:15. | |
Many would say we simply don't need one. | :35:15. | :35:18. | |
Though the voices calling for recognition of domestic invaders | :35:18. | :35:21. | |
are growing, they're still in a minority, | :35:21. | :35:25. | |
fighting the dominant view that non-native nasties | :35:25. | :35:28. | |
like this Japanese knotweed, bagged up and being dumped deep underground, | :35:28. | :35:32. | |
Do you think we have enough focus on tackling our domestic threat? | :35:32. | :35:39. | |
If I am a fragile plant, I am probably more likely to be | :35:39. | :35:42. | |
swamped by bracken or brambles than I am by an invader. | :35:42. | :35:45. | |
stewardship schemes et cetera, to assist landowners | :35:45. | :35:52. | |
but we don't have a specific remit for the management of those species. | :35:52. | :35:58. | |
Do you think that's right, you don't have the remit? | :35:58. | :36:00. | |
Or could it be something, the might of some of these statistics | :36:00. | :36:03. | |
about the power of these domestic bullies, | :36:03. | :36:05. | |
I think our priority always has to be the non-native species | :36:05. | :36:09. | |
simply because they lack natural pests and enemies. | :36:09. | :36:13. | |
Native bullies, as you call them, have co-evolved. | :36:13. | :36:17. | |
We shouldn't be gardening the countryside, | :36:17. | :36:20. | |
But is getting to grips with our home-grown invaders trying to | :36:20. | :36:25. | |
tame the countryside or, as others would claim, simply protecting | :36:25. | :36:29. | |
our more delicate plants and animals from enemies both near and far? | :36:29. | :36:35. | |
This place definitely proves that, left unchecked, | :36:35. | :36:38. | |
some of our domestic bullies have the power to take over. | :36:38. | :36:42. | |
It's not that we should take our eye off the ball | :36:42. | :36:44. | |
when it comes to foreign invaders but for the sake of our most | :36:44. | :36:47. | |
maybe we need to shift the balance a little. | :36:48. | :36:55. | |
Now, I've got some very important news to tell you. | :36:55. | :36:58. | |
I am delighted that we are about to be joined by another TV legend. | :36:58. | :37:03. | |
Yes, in a couple of weeks' time, we will be welcoming | :37:03. | :37:06. | |
the wonderful One Man And His Dog into the Countryfile fold. | :37:06. | :37:10. | |
we will be meeting the very best sheepdog handlers | :37:10. | :37:14. | |
from England, Ireland, Scotland and Wales, | :37:14. | :37:16. | |
who will be battling it out to become the champion of 2013. | :37:16. | :37:20. | |
So we sent Adam to the very place where sheepdog trialling began. | :37:20. | :37:29. | |
just under nine million sheep graze its fields and mountains. | :37:29. | :37:37. | |
a challenge for even the most experienced of shepherds. | :37:37. | :37:43. | |
in the picturesque Conwy Valley to meet two sheepdog handlers | :37:43. | :37:48. | |
who'll be representing Wales in this year's One Man And His Dog. | :37:48. | :37:55. | |
First up, competing in the singles round, Arthur Roberts. | :37:55. | :37:58. | |
He farms 700 sheep in the village of Pentrefoelas. | :37:58. | :38:02. | |
Arthur's an old hand at trialling and has won plenty of competitions. | :38:02. | :38:06. | |
You could say he's a poacher turned gamekeeper. | :38:06. | :38:08. | |
Back in 2011, he appeared on One Man And His Dog as a judge. | :38:08. | :38:13. | |
Arthur's hanging his hopes on this dog, Chip, a five-year-old, | :38:13. | :38:17. | |
who apparently likes to show the sheep who's boss. | :38:17. | :38:25. | |
How good is he? He's good on a good day. He can be a bit rebellious. | :38:25. | :38:31. | |
He's great working in the field over there | :38:31. | :38:35. | |
but how far up the mountain could you work him from here? | :38:35. | :38:38. | |
On a clear, calm day, you can send him to the top. | :38:38. | :38:43. | |
That's incredible. That's 1.5 miles away. The best part of, yes. | :38:43. | :38:48. | |
And now he's working in here, just close quarters, | :38:49. | :38:53. | |
very different discipline. How do you teach him the difference? | :38:53. | :38:57. | |
So let's put him through his paces. Shall we try something? Yeah, OK. | :38:57. | :39:03. | |
HE WHISTLES THREE NOTES And that's a stop? Yeah. | :39:03. | :39:10. | |
It's wonderful, he's speaking Welsh to the dog. | :39:10. | :39:18. | |
He's got those going really nicely. Shall we bring the sheep up and see | :39:18. | :39:23. | |
if you can shed one out like they do in a trial? Yes, we can give it a go. | :39:23. | :39:26. | |
I'll watch you at your work. I'll stand back and let you do it. OK. | :39:26. | :39:29. | |
So what Arthur has to do now is bring the sheep up close to him | :39:29. | :39:35. | |
so he has to work those sheep away from the other ones. | :39:35. | :39:40. | |
They want to stick together as a flock, | :39:40. | :39:42. | |
so this is a huge amount of art and control through the shepherd | :39:42. | :39:47. | |
and the dog working together in harmony. | :39:47. | :39:50. | |
That was brilliant, Arthur. What's the art in getting a dog to do that? | :39:50. | :40:02. | |
Because the sheep are desperate to be together, aren't they? Oh, yes, yes. | :40:02. | :40:05. | |
Well, it boils down to their instincts, in a way. | :40:05. | :40:09. | |
Naturally, they would herd sheep towards their boss, | :40:09. | :40:14. | |
which would be the leader of the pack. | :40:14. | :40:17. | |
It's harnessing that willing to kill. | :40:17. | :40:19. | |
And in other words, that's the most important thing with sheepdogs. | :40:19. | :40:25. | |
When it comes to the trialling, and you've done a lot over the years, | :40:25. | :40:30. | |
Trying to be as calm as possible and a great element of luck. | :40:30. | :40:39. | |
without some elements of fortune on your side. | :40:39. | :40:46. | |
And is it as much about the person as it is the dog? | :40:46. | :40:53. | |
the dog will tend to be a bit on the skittish side. | :40:53. | :41:00. | |
And can they feel your nerves on the day? Very much so, yes, very much so. | :41:00. | :41:06. | |
It's very transparent. Now, you've been trialling for how many years? | :41:06. | :41:10. | |
You've got an awful lot of experience, | :41:10. | :41:17. | |
so when it comes to this One Man And His Dog this year, | :41:17. | :41:20. | |
you must fancy your chances a bit, don't you? | :41:20. | :41:23. | |
It depends on the course and the type of sheep. And the competition? | :41:23. | :41:28. | |
Everybody will be gunning out, I'm sure. | :41:28. | :41:35. | |
Well, you know, I'm half Welsh, Arthur, | :41:35. | :41:36. | |
And if you're coming out on top, I'm all Welsh. | :41:36. | :41:51. | |
Joining Arthur to represent Wales is young handler Gwenllian Pyrs. | :41:51. | :41:55. | |
she's our only female competitor in this year's competition. | :41:55. | :42:00. | |
She's been trialling for two years and at the moment has a big dilemma. | :42:00. | :42:05. | |
She's torn between using a six-year-old bitch | :42:05. | :42:08. | |
This round clearly isn't One MAN And His Dog. | :42:08. | :42:19. | |
Now then, Gwenllian, you're going to have to decide sooner or later. | :42:19. | :42:22. | |
The trial's not long away, you know! I know. Go on, then, send them off. | :42:22. | :42:26. | |
Way. LOW WHISTLE | :42:26. | :42:29. | |
They're both keen, aren't they? Lie down! Lie down! | :42:29. | :42:32. | |
So what's the dilemma over choosing between the dog and the bitch? | :42:32. | :42:36. | |
The bitch usually comes in season in October, | :42:36. | :42:40. | |
And in your mind, which is the best one? The bitch. Really? | :42:40. | :42:46. | |
So if she comes into season, you'll have to bring the dog. | :42:46. | :42:50. | |
Will that lower your chances, then? Hopefully not. | :42:50. | :42:53. | |
She's got more power and she's faster as well. Is she? Yeah. | :42:53. | :43:03. | |
And why do you like a dog with a bit of power? | :43:03. | :43:05. | |
If the sheep are heavier, it's better to have a powerful dog. | :43:05. | :43:10. | |
And if they're bit flighty, is she too strong? No, she's not bad. | :43:10. | :43:17. | |
You can keep her under control? Sometimes, yeah. | :43:17. | :43:28. | |
Gwenllian's one of ten children in the Pyrs family. | :43:28. | :43:31. | |
They've all grown up with working dogs and trialling. | :43:31. | :43:34. | |
took part in One Man And His Dog three years ago. | :43:34. | :43:41. | |
So you were in One Man And His Dog in 2010? Yes. Which one was it? | :43:41. | :43:52. | |
This one, Taran. And how did you get on? Not very well. | :43:52. | :43:56. | |
She wasn't that fit at the time, so she didn't work as well as I hoped. | :43:56. | :44:00. | |
but that's quite an achievement just to get into that. Yes, I guess. | :44:00. | :44:05. | |
Yes, truly nerve-racking with all the cameras there. | :44:05. | :44:09. | |
And have you got some advice for your sister? I'd say, be confident. | :44:09. | :44:14. | |
Forget about the cameras and try your best. | :44:14. | :44:17. | |
So, it shouldn't be One Man And His Dog, should it? | :44:17. | :44:20. | |
It should be One Girl And Her Dog. Yeah! I don't know. | :44:20. | :44:23. | |
There's more girls in it now than there used to be. | :44:24. | :44:26. | |
Yeah. And do you think girls are better than the boys? | :44:26. | :44:28. | |
Have you got a better temperament? I don't know. | :44:28. | :44:31. | |
We'll have to see on the day, won't we? | :44:31. | :44:35. | |
How do you fancy your chances in the competition? | :44:35. | :44:45. | |
but with the bitch I'm more confident. | :44:45. | :44:51. | |
So you might come away with a trophy? Hopefully, yes! | :44:52. | :44:56. | |
Helen will be catching up with last year's winner of the singles | :44:56. | :45:10. | |
and the young handler hoping to make his mark. | :45:10. | :45:13. | |
Which of the four nations will be the ultimate winner of | :45:13. | :45:17. | |
Find out on Countryfile on 27th October. | :45:17. | :45:30. | |
ELLIE: We're at the famous Ludlow Food Festival in Shropshire, | :45:30. | :45:34. | |
a feast for the eyes as well as the palate. | :45:34. | :45:43. | |
but there's one very special local fruit that I'm | :45:43. | :45:48. | |
heading out into the country to find. | :45:48. | :45:52. | |
It's not exactly what I'd call a prune and, actually, it's a damson. | :45:52. | :45:58. | |
It used to be grown on a huge scale round these parts but since then | :45:58. | :46:02. | |
it's fallen out of favour, so the trees are few and far between | :46:02. | :46:06. | |
but there is one woman on a mission to preserve it, | :46:06. | :46:09. | |
Catherine Moran really loves Shropshire prunes. | :46:09. | :46:15. | |
She's determined to bring them back from the brink. | :46:16. | :46:18. | |
Her garden was once an orchard filled with trees. | :46:18. | :46:24. | |
They were put into the hedges and not only to act as a windbreak | :46:24. | :46:31. | |
but also, apparently, to feed the animals. | :46:31. | :46:33. | |
Oh, right! Which one am I looking at here? | :46:33. | :46:36. | |
It's quite interesting. Here we've got two related fruits. | :46:36. | :46:40. | |
You've no doubt heard of sloe gin and all the rest, so that's a sloe. | :46:40. | :46:47. | |
And next door here, we've got a damson, the Shropshire prune variety. | :46:47. | :46:51. | |
Same colour, just different size and shape. | :46:51. | :46:55. | |
Basically, the sloe crossed with a cherry plum | :46:55. | :46:59. | |
and gave rise down the line to the damson. So are they native, then? | :46:59. | :47:03. | |
No, they're not actually a native tree. | :47:03. | :47:07. | |
The damson gets its name from Damascus, | :47:07. | :47:10. | |
but the way they came to the UK, apparently, | :47:10. | :47:15. | |
is that they were brought in about 2,000 years ago by the Romans. | :47:15. | :47:19. | |
OK. So why did they fall out of favour then? | :47:19. | :47:21. | |
It's quite an obscure fruit in a way, people don't know what they are | :47:21. | :47:25. | |
and don't know necessarily what to do with them. | :47:25. | :47:28. | |
Are these ready? They are pretty much ready, yeah. Can I try one? | :47:28. | :47:32. | |
Absolutely. Have a go at that. What is it that you love about these? | :47:32. | :47:36. | |
Ultimately, it's to do with the flavour. | :47:36. | :47:39. | |
I think they've got an absolutely spectacular flavour. | :47:39. | :47:42. | |
They've got a lovely sweetness, that plummy sweetness, | :47:42. | :47:46. | |
but also quite a nice sharpness. Yeah, it's a punch, isn't it? | :47:46. | :47:49. | |
The plum with an attitude, I always say. I like that! | :47:49. | :47:56. | |
Wow, and this is what it turns into. | :47:56. | :47:58. | |
This is a little damson collection here for you to try. | :47:58. | :48:01. | |
What sort of things can you make out of it? | :48:01. | :48:02. | |
Well, this is a damson syrup, which is great for desserts. | :48:03. | :48:06. | |
This is a classic damson jam and this is damson vinegar | :48:06. | :48:10. | |
and a damson wine but really it's damson liqueur. What's that? | :48:10. | :48:16. | |
This is damson cheese, which is not a cheese at all | :48:16. | :48:19. | |
but a fruit paste. You can have it with dairy cheese, | :48:19. | :48:23. | |
like here, or you could have it with cold meats, very gamey meats, | :48:23. | :48:27. | |
and it just lifts the other food that you're adding it to. | :48:27. | :48:39. | |
One man who's doing his bit to put the Shropshire prune | :48:39. | :48:42. | |
back in the culinary spotlight is local chef David Jarman. | :48:42. | :48:46. | |
He's got a very contemporary take on this forgotten favourite. | :48:46. | :48:56. | |
So how did you even come across them? | :48:56. | :48:58. | |
Catherine got in touch with me and she was like, | :48:58. | :49:00. | |
"Do you want to showcase the damson for the festival?" | :49:00. | :49:03. | |
I've never heard of the Shropshire prune before. | :49:03. | :49:05. | |
Sounds like a nice little challenge. We'll give it a go. | :49:05. | :49:09. | |
but I hope we've got enough done for it. Absolutely. | :49:09. | :49:15. | |
'These little ravioli parcels are made from Shropshire prune syrup | :49:15. | :49:19. | |
This is a damson puree. How fabulous! | :49:19. | :49:24. | |
'They'll feature at the festival later, | :49:24. | :49:26. | |
'as long as I can keep a steady hand.' | :49:26. | :49:33. | |
Right then, David, let's see what's going on at the festival. | :49:33. | :49:36. | |
Wow, it's busy! It's really busy. It's picking up. | :49:36. | :49:42. | |
It's even busier than usual inside the big marquee | :49:42. | :49:45. | |
because the weather's taken a turn for the worst. | :49:45. | :49:48. | |
Let's see what's in store for the rest of us | :49:48. | :49:50. | |
in the coming week with the Countryfile weather forecast. | :49:50. | :50:00. | |
Over the south-west, it has been cloudy and murky. Many areas enjoy | :50:00. | :50:34. | |
the beautiful sunshine. This is the satellite picture from around 1pm. I | :50:34. | :50:37. | |
will tell you straightaway what is heading our way this week, it will | :50:37. | :50:41. | |
be breezy. Not gale force but breezy. Fairly mild, I will explain | :50:41. | :50:43. | |
be breezy. Not gale force but why as well. They will be rain at | :50:43. | :50:47. | |
times. Let's get the forecast for the here and now Festival. Not an | :50:47. | :50:51. | |
awful lot happening through the night. It would be fairly cloudy for | :50:51. | :50:53. | |
most of us. A few spots of rain night. It would be fairly cloudy for | :50:53. | :50:58. | |
across the south and no frost tonight. 14 in Plymouth. This is the | :50:58. | :51:05. | |
scene for Monday. A big area of low pressure is sitting and not doing an | :51:05. | :51:09. | |
awful lot. I pressure towards Scandinavia. Just as a reminder, | :51:09. | :51:13. | |
this is how the winds flow around a low pressure, the opposite direction | :51:13. | :51:19. | |
to a high. The egg gets sucked in between. The air coming from the | :51:19. | :51:22. | |
south means it will be relatively mild, actually quite muddy. This is | :51:22. | :51:27. | |
the rush hour for Monday morning. It is cloudy, drizzly, dreary and it is | :51:27. | :51:33. | |
still around 16 degrees. We get frosts sometimes this time of the | :51:33. | :51:36. | |
year so that is why it is relatively mild, the air coming from the South. | :51:36. | :51:40. | |
Scotland is doing a little bit better, particularly the Western | :51:40. | :51:45. | |
Isles. The cloud will break up a little bit. For a lot of us, | :51:45. | :51:53. | |
particularly across these Western in southwestern areas, including Wales | :51:53. | :51:56. | |
and also to an extent Northern Ireland, it would be cloudy with | :51:56. | :52:03. | |
spots of rain. There will be some sunshine but it would be on the | :52:03. | :52:06. | |
breezy side. The same pressure pattern is around on Tuesday so the | :52:06. | :52:08. | |
breezy side. The same pressure low here, the high over there. We | :52:08. | :52:13. | |
salvaged in between. In between also the weather fronts and they are | :52:13. | :52:16. | |
being tracked by that southeasterly wind. The basic message is that the | :52:16. | :52:20. | |
closer you are to the low-pressure, the closer you are to its weather | :52:20. | :52:25. | |
fronts, the more cloudy it will be under the better chance of getting | :52:25. | :52:28. | |
some rain. As we head towards the middle and the latter part of the | :52:28. | :52:32. | |
week, that area of low pressure starts to creep in a little bit, | :52:32. | :52:36. | |
into our neighbourhood. That means that the weather fronts will start | :52:37. | :52:40. | |
to creep in as well. We are talking about more persistent rain across | :52:40. | :52:44. | |
Northern Ireland, western portions of the UK. Eventually, the rain will | :52:44. | :52:49. | |
reach eastern parts. The air is given from the south so even getting | :52:49. | :52:53. | |
up to around 1920 degrees. Towards Thursday and Friday, that low | :52:53. | :52:57. | |
pressure meet -- move towards the North. There will be a little baby | :52:57. | :53:03. | |
low here. That area of low pressure comes our way. The green indicates | :53:03. | :53:10. | |
some pretty heavy rain. It looks as though Thursday, potentially across | :53:10. | :53:12. | |
this part of the world, isn't looking too great. It could be wet, | :53:13. | :53:17. | |
windy, pretty unpleasant. That is the rain for Thursday. On Friday, | :53:17. | :53:19. | |
there will be a bit of a change on the rain for Thursday. On Friday, | :53:19. | :53:23. | |
the way. Goodbye to the rain. It moves to the north and we start to | :53:24. | :53:25. | |
see these brighter conditions coming moves to the north and we start to | :53:25. | :53:29. | |
in of the Atlantic. October is around the corner | :53:29. | :53:41. | |
We're in Shropshire celebrating all things food and drink | :53:41. | :53:44. | |
A good place to be, given that it's British Food Fortnight, | :53:44. | :53:49. | |
and I've been sampling some of the local wares. | :53:49. | :53:52. | |
Wow, that is! That's almost got sherbet in it. | :53:52. | :53:54. | |
It's got a real tang to it, hasn't it? | :53:54. | :53:56. | |
While Ellie's been harvesting one of the country's rarest fruits, | :53:56. | :54:00. | |
a damson, also known as the Shropshire prune... | :54:00. | :54:05. | |
from the county's native breed of sheep. | :54:05. | :54:12. | |
The weather's taken a turn for the worse, so it's going to be | :54:12. | :54:14. | |
a bit of a battle to get my chops cooked in these conditions. | :54:14. | :54:18. | |
Andy, how you doing? Hi, Matt. Good to see you. | :54:18. | :54:23. | |
You all right? Yeah, good, thank you. | :54:23. | :54:25. | |
I have here a bag full of lamb chops and I need a spare pan. Brilliant. | :54:25. | :54:28. | |
You've come to the right place, Matt. Absolutely, no problem at all. | :54:28. | :54:31. | |
Before we get onto them, let's have a look at this | :54:31. | :54:33. | |
because, talking of a pan, that is an absolute beauty. | :54:33. | :54:36. | |
Yeah, it is. What's the story behind this? | :54:36. | :54:39. | |
This is Alexis Benoist Soyer's stove, designed by the great man himself | :54:39. | :54:42. | |
in response to malnutrition and disease of the Crimean War. | :54:42. | :54:49. | |
Alexis Soyer was the celebrity chef of his day and much more. | :54:49. | :54:54. | |
During the Crimean War, nearly a million died on all sides. | :54:54. | :54:58. | |
Disease was rampant and many perished, | :54:58. | :55:02. | |
not from their wounds but from malnutrition. | :55:02. | :55:05. | |
Food rations were poor and cholera was rife. | :55:05. | :55:10. | |
He took soldiers from the battalion and trained them | :55:10. | :55:17. | |
that was the foundation of the military chef of today. | :55:17. | :55:22. | |
Did he come up with recipes? Oh, yes, certainly, recipes, | :55:22. | :55:25. | |
how to cook for 5,000 soldiers, absolutely extraordinary. | :55:25. | :55:28. | |
And then when you think of the lives he must have saved. | :55:28. | :55:31. | |
After his death, the Morning Chronicle said he saved as many lives | :55:31. | :55:34. | |
through his kitchens as Florence Nightingale did through her wards. | :55:34. | :55:37. | |
Alexis Soyer died in 1858 but, such was the success of his stove, | :55:37. | :55:43. | |
it remained in use by the British Army for more than 100 years. | :55:43. | :55:49. | |
Although I'm not sure the stove will be much use | :55:49. | :55:51. | |
Let's see what we can do with these, then, Andy. OK, Matt. | :55:51. | :55:57. | |
Let me show you them first. Cast your expertise over them. Beautiful. | :55:57. | :56:03. | |
Look at that. This is Shropshire lamb, this. Yeah. | :56:03. | :56:08. | |
I think salt and pepper, bit of oil, on a griddle | :56:08. | :56:10. | |
with maybe some sort of chutney or something would be ideal. | :56:10. | :56:14. | |
Let's do it. This reminds me of home at the moment. | :56:14. | :56:17. | |
We're having a lot of work done and my wife is cooking on one of these. | :56:17. | :56:20. | |
The first thing to do is put a bit of oil in here, not in the pan. | :56:20. | :56:22. | |
We don't oil the pan, we oil the meat. | :56:22. | :56:24. | |
Because it'll just burn and catch fire and smoke everywhere. | :56:24. | :56:31. | |
Just a bit of seasoning, bit of salt and a bit of pepper | :56:31. | :56:35. | |
Listen to that! The key to this is not to move it around the pan. | :56:35. | :56:44. | |
As a chef in the army, you must have cooked all over the world. | :56:44. | :56:49. | |
Yeah, Iraq, Afghanistan, Bosnia, Cyprus and Northern Ireland. | :56:49. | :56:54. | |
From a chef's perspective, what you make of this meat? | :56:54. | :57:05. | |
It's got marbling through the meat, it's not too much fat on the outside. | :57:05. | :57:10. | |
It's absolutely a perfect chop, it really is. | :57:10. | :57:14. | |
I can just follow my nose to this place! Isn't it smelling lovely? | :57:14. | :57:17. | |
This is Andy. Hello! Ellie, nice to meet you. | :57:17. | :57:19. | |
Damson cheese, not real cheese. This is a traditional name. | :57:19. | :57:25. | |
It's actually a kind of chutney. That is perfect complement to this. | :57:25. | :57:29. | |
Let's pop one of them down there, shall we? | :57:29. | :57:31. | |
All very local, this, just a few food miles. | :57:31. | :57:38. | |
I followed that meat field to fork, quite literally. | :57:38. | :57:42. | |
That's some good food provenance right there. Exactly. | :57:42. | :57:45. | |
I'm going to get back to this lovely cheese. | :57:45. | :57:50. | |
I think you should smear it on. Exactly. | :57:50. | :57:54. | |
It's been a good day of tasting, hasn't it? I'm full! Honestly, I am. | :57:54. | :57:58. | |
I'm absolutely full and I've been so looking forward to this moment. | :57:58. | :58:04. | |
Anyway. I am full now. Are you full? | :58:04. | :58:14. | |
I am up to here? Have you had enough to drink? | :58:14. | :58:16. | |
You've definitely had enough to eat. I have. | :58:16. | :58:18. | |
Well, we'll say goodbye. That is it for this week. | :58:18. | :58:21. | |
Next week, we're going to be over the border in Abergavenny | :58:21. | :58:23. | |
and I'll be looking at how the old coalfields | :58:23. | :58:26. | |
And, Julia, well, you want to see what Julia's got in store. | :58:26. | :58:30. | |
Let's just say she's got her hands full. Has she, indeed? | :58:30. | :58:32. | |
And we'll also be revealing this year's | :58:32. | :58:34. | |
Countryfile Photographic Competition overall winner. | :58:34. | :58:38. |