0:00:24 > 0:00:25Springtime.
0:00:27 > 0:00:28An awakening.
0:00:30 > 0:00:33Fields and flowers burst into bloom...
0:00:34 > 0:00:37..and trees, newly-clothed in vibrant green,
0:00:37 > 0:00:39stretch from their winter slumber.
0:00:40 > 0:00:43Life returning from near...
0:00:44 > 0:00:45..and far.
0:00:46 > 0:00:48But amongst these familiar signs hides
0:00:48 > 0:00:51a more secret side to springtime.
0:00:51 > 0:00:55Often overlooked, but as stunning a spectacle as any other.
0:00:58 > 0:01:01'From our ocean shores...'
0:01:01 > 0:01:03Oh, look at that!
0:01:03 > 0:01:05We've got a jellyfish in here, too!
0:01:05 > 0:01:07..to our open plains.
0:01:08 > 0:01:11- How many are you lifting from these crates in an hour?- 11,000.
0:01:15 > 0:01:18From our highest peaks...
0:01:18 > 0:01:20to forests far below...
0:01:22 > 0:01:26..this is a time of discoveries and firsts.
0:01:27 > 0:01:2985, 85, 85 on the right.
0:01:29 > 0:01:32- Sold it! - GAVEL BANGS
0:01:32 > 0:01:35The birth of a new season and its hidden wonders
0:01:35 > 0:01:37are sights to truly stir the soul.
0:01:49 > 0:01:51Spring flowers,
0:01:51 > 0:01:55woodlands carpeted with bluebells,
0:01:55 > 0:01:58tree blossom promising a fruitful summer and autumn.
0:02:00 > 0:02:04We welcome the colour these blooms bring into our lives
0:02:04 > 0:02:05as bleak winter fades.
0:02:05 > 0:02:09We also love to welcome them into our homes.
0:02:12 > 0:02:16With cut flowers, like these beautiful tulips, we can.
0:02:16 > 0:02:20A well-known song might suggest that these will have come from
0:02:20 > 0:02:23Holland but, in fact, they were grown right here in Lincolnshire.
0:02:25 > 0:02:27Growing tulips was a big deal in these parts
0:02:27 > 0:02:30in the first half of the 20th century.
0:02:30 > 0:02:34In the '40s and '50s, coachloads of sightseers would arrive in
0:02:34 > 0:02:38the flatlands around Spalding to take in the magnificent
0:02:38 > 0:02:42springtime spectacle of the tulip crop at its peak.
0:02:42 > 0:02:44There'd even be a Tulip Queen.
0:02:45 > 0:02:49By the mid-'70s, though, British tulip farming was in decline,
0:02:49 > 0:02:53unable to cope with the scale of the competition from Dutch growers
0:02:53 > 0:02:55just across the North Sea.
0:02:57 > 0:03:00Well, now British growers are making a comeback and,
0:03:00 > 0:03:04here at Poplar Farm Flowers, they're doing it in a big way.
0:03:05 > 0:03:09These vast glasshouses cover 10 acres and hold millions of
0:03:09 > 0:03:13individual tulip plants at varying stages of development.
0:03:15 > 0:03:19It's a dazzling patchwork of springtime colours.
0:03:21 > 0:03:24And these fields are on the move.
0:03:25 > 0:03:28Conveyor belts carry the flowers through the site before
0:03:28 > 0:03:32delivering them directly to the workers who select the final blooms.
0:03:35 > 0:03:39This is tulip production on an industrial scale but it's still
0:03:39 > 0:03:42a family business, with Andrew Ellis currently at the helm.
0:03:43 > 0:03:49In this particular glasshouse, it holds around six million tulips.
0:03:49 > 0:03:52So, in this cropping house, there's 500,000 tulips each side,
0:03:52 > 0:03:56easily today. Probably 700,000 when it's full.
0:03:56 > 0:03:59Who was it in your family that started this, then? And when?
0:03:59 > 0:04:03Well, we've been here... My father started here in 1960.
0:04:03 > 0:04:05He grew his first tulips back in the '50s.
0:04:05 > 0:04:10At that time, a lot of Dutch bulb exporters, salesmen,
0:04:10 > 0:04:13they used to come into the area, even on bicycles,
0:04:13 > 0:04:16Dutch bulb salesmen walked across the field with my dad,
0:04:16 > 0:04:18persuading him to buy 4,000 tulips,
0:04:18 > 0:04:20much to my grandmother's horror...
0:04:20 > 0:04:23- He had no experience!- That's it.
0:04:23 > 0:04:25- What a risk.- That's it.
0:04:25 > 0:04:29'At a time when the UK tulip industry was in decline,
0:04:29 > 0:04:32'Andrew's dad, Fred, managed to buck the trend,
0:04:32 > 0:04:34'growing the business over five decades.'
0:04:35 > 0:04:38In 1985, we grew 3.5 million tulips.
0:04:38 > 0:04:42Today, we do just over 70 million.
0:04:42 > 0:04:47'Modern tulip production is all about controlling the climate.
0:04:47 > 0:04:50'In these giant glasshouses, the plants can grow without being
0:04:50 > 0:04:53'subjected to the lottery of the British spring weather.
0:04:53 > 0:04:55'And it all starts with the bulb.
0:04:59 > 0:05:03'From here, the bulbs are stored in a dark, chilled warehouse.
0:05:03 > 0:05:06'This tricks them into thinking it's winter and time
0:05:06 > 0:05:08'to get to wriggle on producing a shoot.
0:05:10 > 0:05:12'When the shoots are about 10 centimetres long,
0:05:12 > 0:05:15'water is added before the bulbs begin their journey through
0:05:15 > 0:05:19'the glasshouses, where a giant wood-fired central heating system
0:05:19 > 0:05:21'creates the perfect growing conditions.
0:05:24 > 0:05:26'When they reach the end of the line,
0:05:26 > 0:05:29'the tulips are picked by skilled workers,
0:05:29 > 0:05:31'who operate at a furious pace,
0:05:31 > 0:05:34'under the watchful eye of supervisor Zigmas Andrijausk.'
0:05:34 > 0:05:37How many are you lifting from these crates in an hour?
0:05:37 > 0:05:41In an hour, it's 8,000-11,000.
0:05:41 > 0:05:44- 8,000-11,000?- Yes.- In an hour?
0:05:44 > 0:05:49Sometimes per day, we're doing 250,000-300,000.
0:05:49 > 0:05:51Dear me!
0:05:53 > 0:05:55'In fact, for Mother's Day this year,
0:05:55 > 0:06:00'the team picked an incredible 1.2 million stems in just 24 hours.
0:06:01 > 0:06:06'Only stems between 32cm-35cm are selected.
0:06:06 > 0:06:09'It takes an expert eye and a delicate touch.
0:06:10 > 0:06:13'A steep learning curve for any new member of the team.'
0:06:14 > 0:06:17The speed at which they work is quite incredible.
0:06:24 > 0:06:25Are they OK?
0:06:25 > 0:06:27- Check those? Are they OK?- No.
0:06:27 > 0:06:30That's no good. Oh, dear.
0:06:33 > 0:06:35- No?- Yes.- That's all right?
0:06:35 > 0:06:39Right, so half of my bunch was unacceptable. Sorry about that.
0:06:46 > 0:06:48Just turned round and my flowers have disappeared.
0:06:48 > 0:06:51'You really need to be on your toes here.'
0:06:51 > 0:06:559,000-11,000 an hour is an incredible rate of picking.
0:06:55 > 0:06:58'I'm starting to get my eye in. Slowly.'
0:06:58 > 0:07:00Get my friend to double-check those.
0:07:02 > 0:07:04It's no good.
0:07:06 > 0:07:09Three. That's all right. Not so bad, that one.
0:07:09 > 0:07:11Just three that weren't acceptable.
0:07:13 > 0:07:15I think this is my job, actually.
0:07:15 > 0:07:19I'll just make sure they're all nice and neat on the conveyor belt.
0:07:19 > 0:07:20I think this is better for me.
0:07:25 > 0:07:28Well, this is just the first stage of getting these beautiful
0:07:28 > 0:07:29flowers into your homes.
0:07:29 > 0:07:32But to really help these tulips on their way,
0:07:32 > 0:07:35it takes some springtime super science.
0:07:35 > 0:07:37You can see all that a little bit later.
0:07:40 > 0:07:43Whilst I'm lending a hand with the spring harvest deep inland,
0:07:43 > 0:07:46Ellie is heading to the very edge of our landscape,
0:07:46 > 0:07:52witnessing a seasonal invasion that, for some, is a rather sore subject.
0:07:54 > 0:07:56Throughout the winter months,
0:07:56 > 0:08:00our oceans have been inhospitable places but the coming of
0:08:00 > 0:08:04warmer temperatures and longer days brings new life to our shores.
0:08:04 > 0:08:08The warm spring tides bring plenty of wildlife with them,
0:08:08 > 0:08:11all eager to feed on the feasts along our shores.
0:08:11 > 0:08:15But there's one spring visitor floating on the tides
0:08:15 > 0:08:19that fill generations of swimmers, paddlers and beachcombers
0:08:19 > 0:08:20with a sense of dread...
0:08:21 > 0:08:23..the jellyfish.
0:08:24 > 0:08:28In their masses, they gracefully glide through our seas.
0:08:28 > 0:08:31With their delicate bells and with every pulse,
0:08:31 > 0:08:34these vessels feed on the nectar of the ocean.
0:08:36 > 0:08:39Today, I'm on the hunt for this fascinating creature
0:08:39 > 0:08:42but I'm going to need a bit of help in finding them.
0:08:43 > 0:08:46Now, we've been scouring this stretch of coastline in hope
0:08:46 > 0:08:48of finding jellyfish, without any luck.
0:08:48 > 0:08:50But thanks to the medium of Twitter,
0:08:50 > 0:08:53a couple of hours ago one Countryfile viewer let us know
0:08:53 > 0:08:54that there were some here
0:08:54 > 0:08:56so we've arranged to meet our scientist, Peter.
0:08:56 > 0:08:59Hi, Peter, how are you doing? So, we get a closer look.
0:08:59 > 0:09:00Yes.
0:09:00 > 0:09:03This is kind of a sad event but also a great opportunity to be
0:09:03 > 0:09:05- able to see them close up. - That's right.
0:09:05 > 0:09:07So, at this time of year,
0:09:07 > 0:09:10it's fairly normal for barrel jellyfish to be stranding.
0:09:10 > 0:09:12And can they strand in large numbers?
0:09:12 > 0:09:14Yeah, we get reports of hundreds,
0:09:14 > 0:09:16thousands of these things stranding in certain places.
0:09:16 > 0:09:20'Peter is leading a nationwide survey to investigate
0:09:20 > 0:09:23'mass strandings as he's keen to understand the movements
0:09:23 > 0:09:25'of these enigmatic creatures.'
0:09:25 > 0:09:27The barrel jellyfish for me
0:09:27 > 0:09:29is like the Arnold Schwarzenegger of jellyfish.
0:09:29 > 0:09:31It's a really thick sort of
0:09:31 > 0:09:34hard, rubbery jellyfish and it's also one of the strongest swimmers.
0:09:34 > 0:09:37And research has shown that they're not just passively drifting,
0:09:37 > 0:09:40they're actually actively swimming up and down the water column,
0:09:40 > 0:09:42searching for their prey.
0:09:42 > 0:09:44Absolutely fascinating but really nothing for humans to get
0:09:44 > 0:09:47too alarmed about because their sting isn't powerful enough
0:09:47 > 0:09:50- to really hurt us.- All jellyfish sting but some stings
0:09:50 > 0:09:53are stronger than others, so it's always best to wear gloves.
0:09:53 > 0:09:55And when we ask people to take part in our survey,
0:09:55 > 0:09:57we always say, "Look but don't touch,"
0:09:57 > 0:09:58because you don't want to get stung
0:09:58 > 0:10:01by some species of jellyfish cos they can really spoil your day.
0:10:01 > 0:10:05It's one thing seeing these creatures beached on land but
0:10:05 > 0:10:09I want to see them in their natural habitat so I'm continuing my hunt
0:10:09 > 0:10:12on the open sea with the help of an eagle-eyed crew.
0:10:12 > 0:10:15Yeah, there is a nice slick here going off to the left.
0:10:17 > 0:10:20At this time of year, the conditions are perfect for these jellyfish
0:10:20 > 0:10:23as they are drawn here on spring tides
0:10:23 > 0:10:25to feed on immense plankton blooms.
0:10:26 > 0:10:30These microscopic organisms spread right across our oceans.
0:10:32 > 0:10:36But can understanding plankton help me on my jellyfish hunt?
0:10:36 > 0:10:40Marine scientist Richard Kirby has captured incredibly detailed
0:10:40 > 0:10:43images of them. This looks like plankton art.
0:10:43 > 0:10:45It is almost abstract, isn't it?
0:10:45 > 0:10:47It is incredibly beautiful and as we zoom in,
0:10:47 > 0:10:49you can see all the detail of the different types.
0:10:49 > 0:10:50And this is your footage?
0:10:50 > 0:10:54This is footage I filmed the other day and I do this because
0:10:54 > 0:10:56they're beautiful, aren't they, and showing people is...
0:10:56 > 0:10:59something they wouldn't normally be able to see.
0:10:59 > 0:11:00It's absolutely gorgeous.
0:11:02 > 0:11:06It's amazing to think these microscopic organisms are
0:11:06 > 0:11:08no bigger than a hair's width.
0:11:08 > 0:11:11It is hard to overstate the importance of plankton.
0:11:11 > 0:11:14It is the beginning of all life in the oceans.
0:11:14 > 0:11:16It is, and right now spring is happening in the sea.
0:11:16 > 0:11:18The phytoplankton are kicking off.
0:11:18 > 0:11:19In fact, they're blooming.
0:11:19 > 0:11:22Just like spring in your garden, you find you have to cut the grass now -
0:11:22 > 0:11:25the phytoplankton are growing and that determines the abundance
0:11:25 > 0:11:29of everything else in the sea, it feeds the whole marine food chain.
0:11:29 > 0:11:33'Plankton is the key to finding our jellyfish and Richard's
0:11:33 > 0:11:37'research can tell us if this area is a good feeding ground.'
0:11:37 > 0:11:42Argh! Look at that! It is a soup of plankton.
0:11:42 > 0:11:44I can't see my fingers through the other side.
0:11:44 > 0:11:46We have a jellyfish in here, too.
0:11:46 > 0:11:50'OK, it's only a baby compass jellyfish but seeing how much
0:11:50 > 0:11:54'plankton there is, the signs are looking good to find the adults.
0:11:54 > 0:11:57'So I want to get onto the water for a closer look.
0:11:58 > 0:12:02'Local marine enthusiast Ben Spicer is my guide and knows where
0:12:02 > 0:12:05'the best places are to try to spot barrel jellyfish.'
0:12:05 > 0:12:07- Let's see if we can get some, that would be amazing.- Yeah, cool.
0:12:07 > 0:12:08I'm feeling confident.
0:12:11 > 0:12:13- Just keep looking down.- All right.
0:12:15 > 0:12:17There are so many different types of jellyfish,
0:12:17 > 0:12:20sometimes you can spot them a mile off and sometimes they will
0:12:20 > 0:12:24loom right up from underneath you.
0:12:24 > 0:12:26The other day I filmed some footage here and it was
0:12:26 > 0:12:30a very big barrel jellyfish just cruising along and the visibility
0:12:30 > 0:12:34was so clear - there is an abundance of them in the Port Isaac Bay area.
0:12:36 > 0:12:40The funny thing about it is we both know under there, there is
0:12:40 > 0:12:43so much life going on but the plankton means we can't see it
0:12:43 > 0:12:46and it's because of the plankton it's even there.
0:12:51 > 0:12:55With no luck in the kayaks, back on the boat the only jellyfish
0:12:55 > 0:12:58I've seen is the little stowaway we caught earlier.
0:13:03 > 0:13:05With the hours passing and time running out,
0:13:05 > 0:13:09my hopes of a close encounter with a big barrel jellyfish, like the
0:13:09 > 0:13:12ones we saw on the beach earlier, are rapidly running out.
0:13:16 > 0:13:18Yeah, just below us, just behind us now.
0:13:20 > 0:13:22Just as we're giving up hope,
0:13:22 > 0:13:26a massive barrel jellyfish appears right alongside us.
0:13:26 > 0:13:30Finally we're able to get a glimpse of this spectacular animal.
0:13:35 > 0:13:39It's a real thrill to see one out in the wild and it's not
0:13:39 > 0:13:41a thing of nightmares.
0:13:41 > 0:13:43It's truly captivating.
0:13:43 > 0:13:47But it's a fleeting encounter as it dives back down to the deep,
0:13:47 > 0:13:51disappearing through the thickness of the plankton.
0:13:51 > 0:13:54At last we have seen what we came for and before heading back
0:13:54 > 0:13:57to the shore, there is one last thing to do -
0:13:57 > 0:13:59set our little stowaway free.
0:14:01 > 0:14:04And now it's time to return it to the ocean.
0:14:04 > 0:14:05Gone!
0:14:05 > 0:14:08More spring life back in the sea.
0:14:12 > 0:14:16From spring life deep in our oceans to surprisingly seasonal treats
0:14:16 > 0:14:21found far inland, this is a time when hidden wonders abound,
0:14:21 > 0:14:24as John has been discovering.
0:14:26 > 0:14:30Nettles, wild bilberries,
0:14:30 > 0:14:33perhaps even a dandelion.
0:14:33 > 0:14:38Spring is one of the best times to go foraging. Across Britain's
0:14:38 > 0:14:42food scene, there is a growing trend towards unexpected wild ingredients
0:14:42 > 0:14:47added to menus, creating new ways to tantalise our taste buds.
0:14:49 > 0:14:53There are natural larders everywhere from local woods...
0:14:54 > 0:14:57..lanes,
0:14:57 > 0:14:58seashores,
0:14:58 > 0:15:01and of course hedgerows.
0:15:07 > 0:15:10I'm meeting Chris Colette who has turned foraging into
0:15:10 > 0:15:13a business. His team travel the length and breadth
0:15:13 > 0:15:16of the country searching for the very best
0:15:16 > 0:15:21in seasonal leaves, flowers and fruits on the orders of top chefs.
0:15:21 > 0:15:26For him, spring is a time when often overlooked wonders abound.
0:15:26 > 0:15:31This little plant here, John, is one of our chefs most favourite plants.
0:15:31 > 0:15:32What is it?
0:15:32 > 0:15:36This is called wood sorrel and if you try that, you will get the
0:15:36 > 0:15:38taste of Granny Smith apple peel.
0:15:38 > 0:15:39- Safe to eat?- It is.
0:15:43 > 0:15:46Yeah, it definitely tastes like apple peel.
0:15:55 > 0:15:57Some nice bilberries here.
0:15:57 > 0:16:01It looks like a very good year for them by the amount of flowers.
0:16:01 > 0:16:04They are basically the wild equivalent to blueberries.
0:16:09 > 0:16:11What do you do to make sure that you're having
0:16:11 > 0:16:15no environmental impact when you're foraging because I'm sure
0:16:15 > 0:16:17a lot of people say, "Just leave things as they are."
0:16:17 > 0:16:19There's a misconception that foragers go and look for
0:16:19 > 0:16:22these weird and wonderful plants that are quite rare.
0:16:22 > 0:16:24It's not particularly true.
0:16:24 > 0:16:27We look for things that are massively abundant,
0:16:27 > 0:16:29stinging nettles, the beech leaf,
0:16:29 > 0:16:32things that have very little impact environmentally.
0:16:32 > 0:16:36- And have you got a customer today for any of this?- We do indeed.
0:16:36 > 0:16:38We have been doing a project with The Wild Beer Company.
0:16:38 > 0:16:41They're making a beer from beach and linden leaves.
0:16:41 > 0:16:43The beech leaves taste nutty
0:16:43 > 0:16:47and the linden has a real citrus taste to it.
0:16:47 > 0:16:52So, foraging for a brewer not a chef. That sounds intriguing.
0:16:52 > 0:16:56And I'm joining Chris on his delivery to find out more.
0:16:56 > 0:16:59- I'll go ahead with this one. - Thanks, John.
0:17:00 > 0:17:05Andrew Cooper and Brett Ellis co-founded this farmhouse brewery.
0:17:05 > 0:17:09They dream up and brew up some bizarre concoctions.
0:17:09 > 0:17:10In just four years,
0:17:10 > 0:17:13they've put together more than 100 really distinctive beers.
0:17:15 > 0:17:18Well, Andrew, Brett, hi. Extra supplies for you here.
0:17:19 > 0:17:23I would have never imagined anybody would put beech leaves and
0:17:23 > 0:17:26linden leaves into a beer.
0:17:26 > 0:17:30This is a celebration of spring and these new leaves are perfect
0:17:30 > 0:17:33for us to make a delicate herbal beer with.
0:17:33 > 0:17:36And Brett, does it taste like a traditional beer apart from
0:17:36 > 0:17:38- these leaves in it? - I think it does.
0:17:38 > 0:17:43It has some of the core ingredients from every beer, so barley,
0:17:43 > 0:17:47wheat, so makes it quite available and approachable to most people.
0:17:47 > 0:17:51And Andrew, what is the strangest stuff you've ever put into a beer?
0:17:51 > 0:17:54Well, we're not afraid of trying different ingredients in beers,
0:17:54 > 0:18:00- we've even had lobsters in beer. - Lobster?!- Yeah.
0:18:00 > 0:18:06It sounds as though you're creating a very modern upmarket posh drink,
0:18:06 > 0:18:09but not a beer. You have to convince me.
0:18:09 > 0:18:11I'm a traditional beer drinker from Yorkshire.
0:18:11 > 0:18:14Well, the proof is in the pudding.
0:18:14 > 0:18:17We'll show you a couple of things first
0:18:17 > 0:18:20and maybe we'll pull out some surprises.
0:18:24 > 0:18:26So this is the start of a beer's life.
0:18:28 > 0:18:32With their wild ingredients, including a different beer for each
0:18:32 > 0:18:36season, Andrew and Brett are pushing back the boundaries of beer making.
0:18:38 > 0:18:40- I'm steaming up.- Me too!
0:18:40 > 0:18:43And before I test their spring beer, they want to show me
0:18:43 > 0:18:46something you are more likely to see in a distillery.
0:18:46 > 0:18:49They call it their barrel library.
0:18:49 > 0:18:55- Goodness me! This is impressive, isn't it?- There are 100,000 litres.
0:18:55 > 0:19:00Goodness me! And you would normally expect beer to be in metal casks.
0:19:00 > 0:19:03Yeah, we age all sorts of different things in different barrels here.
0:19:03 > 0:19:05So this is a red wine barrel and over there is
0:19:05 > 0:19:08a white wine barrel and a bourbon barrel and all those different
0:19:08 > 0:19:12liquids that were previously in the wood give character to the beers.
0:19:12 > 0:19:16This stage of the process is more like winemaking or distilling.
0:19:16 > 0:19:18And what about the spring beer?
0:19:18 > 0:19:19The spring beer isn't in here.
0:19:19 > 0:19:22We want to keep that nice and fresh and clean and
0:19:22 > 0:19:26so we just do that as quite a quick process in the brewery.
0:19:26 > 0:19:28- Shall we go and taste it? - OK, lead on.
0:19:28 > 0:19:30Let's see if it's as good as you say.
0:19:31 > 0:19:35'The time has come for me to be introduced to spring's newest
0:19:35 > 0:19:39'offering - a beer flavoured with foraged leaves.
0:19:39 > 0:19:41'It's the taste test.'
0:19:41 > 0:19:43Well, the big moment.
0:19:44 > 0:19:47Are you going to win over a traditional beer drinker with
0:19:47 > 0:19:49- your spring beer?- I hope so, John.
0:19:49 > 0:19:52- You're actually the first person to drink this.- Am I really?
0:19:52 > 0:19:53So it's a special moment.
0:19:53 > 0:19:57- I hope that is an honour.- Cheers. - Let's see.
0:20:00 > 0:20:01Hm, it's certainly...
0:20:01 > 0:20:05It's not really, to me, a beery taste but it's more like
0:20:05 > 0:20:07a cocktail.
0:20:07 > 0:20:10This is certainly very different from the beer I'm used to drinking
0:20:10 > 0:20:13but you might win me over. You do make a bitter as well, don't you?
0:20:13 > 0:20:17- Of course. - Here's to spring in a glass.
0:20:30 > 0:20:33There's no landscape quite like the Lake District on
0:20:33 > 0:20:35a bright and breezy spring day.
0:20:38 > 0:20:42Wasdale brings together the towering presence of Scarfell,
0:20:42 > 0:20:45England's highest mountain,
0:20:45 > 0:20:48and Wast Water, England's deepest lake.
0:20:51 > 0:20:54It is a rare treat to see them bathed in sunshine.
0:20:56 > 0:20:59But for one National Trust worker,
0:20:59 > 0:21:03this spring day is special for different reasons.
0:21:03 > 0:21:04My name is Sarah Anderson.
0:21:04 > 0:21:07I am an upland ranger in the Lake District -
0:21:07 > 0:21:10the only female upland ranger working for the National Trust.
0:21:15 > 0:21:17The work we're doing is part of a long-term project called
0:21:17 > 0:21:20Fix The Fells which has the aim of restoring some of the most
0:21:20 > 0:21:23popular and highly eroded footpaths in the Lake District.
0:21:26 > 0:21:28I was one of the first volunteers on the project
0:21:28 > 0:21:29when it began 10 years ago
0:21:29 > 0:21:32and I have been a full-time member of staff for five years.
0:21:36 > 0:21:40This is the exciting part, not just the helicopter ride up,
0:21:40 > 0:21:42but this is my first time on Scarfell this year.
0:21:55 > 0:21:58I love spring.
0:21:58 > 0:22:01Having been confined to the valley bottoms all winter, it feels
0:22:01 > 0:22:05like we come out of hibernation and back onto the high fells.
0:22:05 > 0:22:08At this time of year, we're running around like squirrels...
0:22:09 > 0:22:11..hoarding rock.
0:22:11 > 0:22:15Once we've got all the rock, we use them to
0:22:15 > 0:22:19fix the eroded paths, a helicopter comes along and takes them
0:22:19 > 0:22:20over the mountains for us
0:22:20 > 0:22:22so we don't have to move them quite so far.
0:22:22 > 0:22:26And then we put them in the path to make it a nicer surface to walk on.
0:22:30 > 0:22:33There are more than 70 bags of rocks in total.
0:22:33 > 0:22:36They have just one day to airlift them all to
0:22:36 > 0:22:38a spot higher up the mountain.
0:23:02 > 0:23:04Spring is a great time of year.
0:23:04 > 0:23:08Working on the fells, you can get four seasons in one day -
0:23:08 > 0:23:10clear beautiful days like today
0:23:10 > 0:23:14with the clouds rushing across the fell sides,
0:23:14 > 0:23:17other days you might be barely able to see a hand in front of your face.
0:23:18 > 0:23:22It keeps it interesting, definitely keeps it interesting.
0:23:31 > 0:23:32With the bags loaded,
0:23:32 > 0:23:36Sarah heads up the mountain to help guide the pilot in.
0:23:36 > 0:23:38With no radio contact,
0:23:38 > 0:23:40she uses a simple method to show him
0:23:40 > 0:23:42exactly where she wants the delivery.
0:23:42 > 0:23:45It is a bit like playing Splat The Rat!
0:23:54 > 0:23:59It's a job that requires incredible skill, precision and a serious
0:23:59 > 0:24:03helping of nerve in the buffeting and unpredictable mountain winds.
0:24:17 > 0:24:19He nearly got the rat!
0:24:25 > 0:24:28The footpath from Wasdale Head to Scarfell summit is one of
0:24:28 > 0:24:32the busiest in the Lakes and the erosion from walkers and
0:24:32 > 0:24:34winter rains here is severe.
0:24:34 > 0:24:37The rocks brought up the mountain today will be used throughout
0:24:37 > 0:24:41the spring and summer to help make it safer and wider.
0:24:41 > 0:24:45Because this path gets over 100,000 people on it every year,
0:24:45 > 0:24:49people are spreading out so we have this massive strip of erosion
0:24:49 > 0:24:54here all the way down and around the other side as well.
0:24:54 > 0:24:57So we are just stabilising this bit of path
0:24:57 > 0:25:00so it doesn't get any worse, actually, erm...
0:25:01 > 0:25:05..and then we'll gradually improve it so it's a much more sustainable
0:25:05 > 0:25:08line for the amount of people it takes walking up here every year.
0:25:13 > 0:25:18It costs £200 to repair a metre of footpath.
0:25:18 > 0:25:21But if it makes it easier for people to enjoy views like this,
0:25:21 > 0:25:23it's all worthwhile.
0:25:34 > 0:25:36MATT BAKER: I'm in Lincolnshire
0:25:36 > 0:25:38where springtime has been super-sized.
0:25:38 > 0:25:43Tulips are grown here at Poplar Farm Flowers on an epic scale,
0:25:43 > 0:25:47all to supply supermarkets with bunches of cut flowers just
0:25:47 > 0:25:49as they're ready to bloom.
0:25:49 > 0:25:52Earlier I saw how they're grown but bringing the scent of spring
0:25:52 > 0:25:55into your living room is all about science.
0:25:56 > 0:26:00Getting from this to this takes real precision
0:26:00 > 0:26:02and cutting edge technology.
0:26:04 > 0:26:06Cutting edge... Have a look.
0:26:08 > 0:26:12Tomasz is in charge of the automated production line.
0:26:12 > 0:26:15This state-of-the-art machine photographs, X-rays,
0:26:15 > 0:26:19measures and gathers data on every single flower stem,
0:26:19 > 0:26:23sorting the springtime blooms at lightning speed.
0:26:23 > 0:26:29- This camera makes about four pictures in one second.- Really?
0:26:29 > 0:26:35- Is that how many flowers are coming through?- Yes.- Just gone over 82,000.
0:26:35 > 0:26:38'This prototype is the only one of its kind in the world -
0:26:38 > 0:26:42'it can even tell the colour of every tulip passing through
0:26:42 > 0:26:44'it to create identical mixed bunches.
0:26:46 > 0:26:50'But it can't do everything as pack house manager Nick Ellis explains.'
0:26:50 > 0:26:54You might have all of this newfangled technical stuff,
0:26:54 > 0:26:57- Nick, but you still need the human touch.- You do, yes.
0:26:57 > 0:27:02You still need people to check them to make sure there are
0:27:02 > 0:27:05the correct count of stems and the colour mix is correct and Rika
0:27:05 > 0:27:07is just stood there, checking.
0:27:07 > 0:27:11She'll pop an extra stem in if the machine happens to drop one.
0:27:12 > 0:27:15'The finishing touches are also done by hand.
0:27:15 > 0:27:18'I'm getting some tulip-tying tips from Virginia who's trusting me
0:27:18 > 0:27:21'to wrap things up.'
0:27:21 > 0:27:23You can have a break now!
0:27:23 > 0:27:28So, that one is going over there. No. Oh, no. I see.
0:27:28 > 0:27:33- And then that one comes like this. - Yes.- So it is a V.- Yeah.
0:27:34 > 0:27:37Turn that over and a bit of tape on there.
0:27:38 > 0:27:42I'm terrible at wrapping Christmas presents, to be honest with you.
0:27:46 > 0:27:49- It's OK.- I will keep going. I'll get the hang of it.
0:27:51 > 0:27:52Reminds me of when I was a young lad
0:27:52 > 0:27:54I used to go into the fish and chip shop
0:27:54 > 0:27:56and I used to be mesmerised by the ladies who
0:27:56 > 0:28:00could wrap fish and chips so quickly and hand it over to you.
0:28:00 > 0:28:02Just reminds me of the same thing.
0:28:05 > 0:28:08'And always one to give value for money...'
0:28:08 > 0:28:11I got a doubler, did I get two?
0:28:11 > 0:28:15Oh, well. Double wrap for your money on this one.
0:28:15 > 0:28:16That's a special one, that.
0:28:19 > 0:28:24It's hard to get your head around 70 million tulips are coming from
0:28:24 > 0:28:27this place and these are going to be in the shops by tomorrow night.
0:28:27 > 0:28:29The chances are if you have a mixed bunch like this,
0:28:29 > 0:28:32in your house, it will have come from here and you never know,
0:28:32 > 0:28:35I might have even wrapped it for you.
0:28:37 > 0:28:41And I'm not the only one trying my hand at a new seasonal skill.
0:28:41 > 0:28:45Adam is hoping to fulfil a long held ambition at this year's
0:28:45 > 0:28:48spring lamb auctions but first there's
0:28:48 > 0:28:51a few new arrivals to check on down at the farm.
0:28:54 > 0:28:58- ADAM:- After a long winter and months spent sheltering indoors, you would
0:28:58 > 0:29:02imagine most of our animals would look forward to going outside.
0:29:02 > 0:29:04But maybe not today.
0:29:04 > 0:29:06RAIN POURS
0:29:06 > 0:29:11Spring brings new life but it also often brings showers like this one,
0:29:11 > 0:29:15a welcome sight for us farmers after a few very dry months.
0:29:16 > 0:29:19Despite the rain, there are still jobs to be done.
0:29:19 > 0:29:22Lambing meant a busy start to the season but now it is a good
0:29:22 > 0:29:27time for me to take stock of how the new additions are getting on.
0:29:27 > 0:29:30There's a young calf in our herd of Gloucester cattle who needs tagging.
0:29:31 > 0:29:35So just hold this calf in a little mini cattle crush to hold him still
0:29:35 > 0:29:37and then I've got to put two tags in his ears.
0:29:37 > 0:29:39That's the cattle laws in this country,
0:29:39 > 0:29:42they have to have two identification ear tags.
0:29:43 > 0:29:48It's just like having your ears pierced. That's it, job done.
0:29:48 > 0:29:50I can put him back with his mum now.
0:29:52 > 0:29:56Here we go. There, that wasn't too bad, was it? Go on, then.
0:30:00 > 0:30:03These are the lambs I turned out back in March
0:30:03 > 0:30:04when they were only small.
0:30:04 > 0:30:06They've grown on really well.
0:30:06 > 0:30:09And today I'm putting them on to new pastures.
0:30:09 > 0:30:11HE WHISTLES
0:30:13 > 0:30:17Nowadays a lot of farmers choose to send their lambs directly to
0:30:17 > 0:30:20the wholesaler's and that is what we do but it was traditionally
0:30:20 > 0:30:23the markets where the profits were either made or lost.
0:30:25 > 0:30:28This year marks the 200th anniversary of livestock
0:30:28 > 0:30:30auction marts.
0:30:30 > 0:30:33At one time, almost every major town in the country had its own
0:30:33 > 0:30:35livestock market.
0:30:37 > 0:30:40They were a great social occasion.
0:30:40 > 0:30:43Lots of interesting characters and an opportunity for
0:30:43 > 0:30:47neighbouring farmers to meet and check out each other's stock.
0:30:47 > 0:30:50A combination of closures and amalgamations mean that over
0:30:50 > 0:30:53the last 50 years the number of livestock marts
0:30:53 > 0:30:57has declined from around 650 to only 152 today.
0:30:59 > 0:31:04And while some sales have declined, spring lamb sales remain popular.
0:31:04 > 0:31:06Up here in the Cotswolds we finished lambing
0:31:06 > 0:31:09a few weeks ago but down in the south-west, where the weather
0:31:09 > 0:31:12is milder, a lot of the flocks were lambing at Christmas time,
0:31:12 > 0:31:16so their spring lamb is ready for the markets now, so I'm heading down
0:31:16 > 0:31:19there to find out more and perhaps have a go at some auctioneering.
0:31:21 > 0:31:24When demand is high from buyers all over the country,
0:31:24 > 0:31:26the livestock market can still be
0:31:26 > 0:31:29the best place to get a premium price.
0:31:30 > 0:31:33Farmers like Dick Hartnell are taking that risk in the hope
0:31:33 > 0:31:34of getting good returns.
0:31:36 > 0:31:39Dick farms on the Blackdown Hills in Devon.
0:31:39 > 0:31:42It's his sheep that I'll be trying my hand at selling today.
0:31:43 > 0:31:46We start lambing just after Christmas.
0:31:46 > 0:31:48In fact this year it was Boxing Day.
0:31:50 > 0:31:55And normally, about 11 weeks old, we'll have
0:31:55 > 0:32:00a few singles at 40-42 kilos that we sell which is ready for the
0:32:00 > 0:32:04spring Easter market and of course everyone wants spring lambs
0:32:04 > 0:32:07for Easter market and that's what we aim at.
0:32:19 > 0:32:22I'll be auctioning Dick's lambs at Exeter Livestock Centre
0:32:22 > 0:32:28where 1,200 lambs will be sold in just a couple of hours.
0:32:28 > 0:32:29No pressure, then!
0:32:30 > 0:32:32- Good morning, Dick.- Morning. - Nice and early.
0:32:32 > 0:32:35Yeah, we have to try get up in the morning, haven't we?
0:32:35 > 0:32:38- Shall I give you a hand to unload them?- That would be very good.
0:32:39 > 0:32:41So these are Suffolk crosses.
0:32:41 > 0:32:44- Yeah, Suffolk on 'em. - With black heads.
0:32:44 > 0:32:47Very different to a lot of the white-headed lambs which are what,
0:32:47 > 0:32:51- Dorsets...- Dorsets, Charolais, Texels...- Why'd you go for these?
0:32:51 > 0:32:54I've tried the rest, I like these and it's good old
0:32:54 > 0:32:57traditional British breed, isn't it?
0:32:57 > 0:32:59It's very generous of you to let me auction for you.
0:32:59 > 0:33:01That was brave, weren't we?
0:33:01 > 0:33:02Very brave.
0:33:02 > 0:33:06- Trade's up, everybody says it's going to be fantastic.- Really?- Yeah.
0:33:06 > 0:33:08What sort of money are you hoping for these, then?
0:33:08 > 0:33:11- They ought to be round the 88s to be honest with you.- Should they?
0:33:11 > 0:33:14- No commission today!- So if I mess it up they might go for 50.
0:33:14 > 0:33:15They'll go home at that.
0:33:15 > 0:33:18- Right, let's get them in the pen, shall we?- Yeah, righty-ho.
0:33:18 > 0:33:21'I've always fancied trying my hand at auctioneering,
0:33:21 > 0:33:22'but for Dick it's his livelihood,
0:33:22 > 0:33:26'and it's my responsibility to get the price he needs for these lambs.'
0:33:26 > 0:33:28Go on, little lambs.
0:33:28 > 0:33:30'Before they're sold, they need to be registered,
0:33:30 > 0:33:33'weighed and allocated a pen number.'
0:33:34 > 0:33:3540.8.
0:33:35 > 0:33:38It all seems a bit chaotic, but it's actually very organised.
0:33:38 > 0:33:40They bring the lambs in, they go into the scales,
0:33:40 > 0:33:43they count them in, they get an overall weight.
0:33:43 > 0:33:46The mathematician over there works out how many kilos each lamb is.
0:33:46 > 0:33:48They get a red cross on to show they're farm-assured,
0:33:48 > 0:33:51which means they're kept to very high-quality standards,
0:33:51 > 0:33:53and then into the pens for sales.
0:33:53 > 0:33:54Right, Dick, off we go.
0:33:54 > 0:33:56How heavy are we, look?
0:33:56 > 0:33:59THEY LAUGH
0:33:59 > 0:34:0238 fours, 75 two, £70 bid.
0:34:02 > 0:34:04£70 bid. 70 bid. A half. One. A half. Two.
0:34:04 > 0:34:06A half?
0:34:06 > 0:34:09The sale has started, and it's going very fast and furious.
0:34:09 > 0:34:11The speed that he speaks,
0:34:11 > 0:34:14catching up those bids and selling lambs at a good price.
0:34:14 > 0:34:17Head auctioneer Russell Steer is taking time out
0:34:17 > 0:34:19to give me some top tips before I auction Dick's lambs.
0:34:21 > 0:34:23The market is a great social, isn't it?
0:34:23 > 0:34:25Oh, it is, yeah. You know, a lot of farmers rely on it
0:34:25 > 0:34:26to get out and about.
0:34:26 > 0:34:29It could be the only outing they have that week.
0:34:29 > 0:34:33And the buyers, who are buying for the abattoirs and the supermarkets,
0:34:33 > 0:34:35they can be some tricksy characters, can't they?
0:34:35 > 0:34:39They can indeed. You'll be fairly fortunate today, I think.
0:34:39 > 0:34:41I told them last week you were coming,
0:34:41 > 0:34:43so half of them aren't coming today.
0:34:44 > 0:34:46And so, any tips? How do I get going?
0:34:46 > 0:34:49Just go slow and steady, I think, to start with.
0:34:49 > 0:34:52Don't try and be in a mad rush and make mistakes.
0:34:52 > 0:34:55And how do you spot who's busy? Are they waving a flag?
0:34:55 > 0:34:58Initially, yeah, I'm sure for you they'll make it fairly clear.
0:34:58 > 0:35:00So wave a hand or something?
0:35:00 > 0:35:02Yeah, they'll do something, or make it obvious, you know,
0:35:02 > 0:35:04big head-nod or a big wink.
0:35:04 > 0:35:05- Sure.- But then, you know,
0:35:05 > 0:35:08if you get going and you're travelling a fair distance
0:35:08 > 0:35:11it might become more subtle to just a twitch of the finger, so...
0:35:11 > 0:35:12Wiggle of the nose.
0:35:12 > 0:35:15Wiggle of the nose or just a slight sort of smirk on the face, yeah.
0:35:15 > 0:35:16Really? Goodness me.
0:35:16 > 0:35:20Oh. Well, that's really settled me down nicely. Not!
0:35:22 > 0:35:25I'm about to sell Dick's lambs
0:35:25 > 0:35:26and the nerves are kicking in.
0:35:29 > 0:35:31Ladies and gentlemen, we're very privileged
0:35:31 > 0:35:33to have Adam Henson with us today.
0:35:33 > 0:35:36So I'm going to hand over to him to sell Richard's two lambs.
0:35:36 > 0:35:38If you do a good job, you can keep going, all right?
0:35:38 > 0:35:40Now, you be gentle with me,
0:35:40 > 0:35:42all your dealers and traders and butchers out there.
0:35:42 > 0:35:44I know you're very good at maths, and I'm not.
0:35:44 > 0:35:46Where are we going to start us?
0:35:46 > 0:35:4885. 85. Got 85 here on the right? 85.
0:35:49 > 0:35:50- Yeah.- 86.
0:35:50 > 0:35:53'If they are bidding, they're really not making it obvious.'
0:35:53 > 0:35:5586-half. 86-half. 86-half?
0:35:55 > 0:35:57Go on, gentlemen, 86-half.
0:35:57 > 0:35:5987? 87. 87-half?
0:36:01 > 0:36:02Go on, sir, 87-half.
0:36:02 > 0:36:06- 88 here, he's a very lucky man. 88, we're giving these away.- Yeah.
0:36:06 > 0:36:09- I think that's it.- There we go, sold here to the lovely gentleman.
0:36:09 > 0:36:12- Jaspers.- Jaspers, there we go, marvellous.
0:36:12 > 0:36:14- Goodness me, Dick.- Well done, mate. - My heart's thumping.
0:36:14 > 0:36:17It's so difficult, because it's just a little wink,
0:36:17 > 0:36:18a little raise of the chin.
0:36:18 > 0:36:21- You go to auctions, surely, you must buy them.- Yeah, I do.
0:36:21 > 0:36:23Normally give a little wink or a little nod
0:36:23 > 0:36:25- and got it sorted out. - So how did I do?
0:36:25 > 0:36:28- All right.- Yeah.- It was very good, actually. I was quite impressed.
0:36:28 > 0:36:30You ought to have had a white coat on.
0:36:30 > 0:36:32That's all that was missing, a white coat.
0:36:32 > 0:36:36Well, I'm pleased I didn't let you down, Dick. Good to see you.
0:36:36 > 0:36:39- It was all right. Nice to see you again.- I'll buy you a bacon butty.
0:36:39 > 0:36:40Even better! Cheers.
0:36:51 > 0:36:54BIRDSONG
0:36:54 > 0:36:56It's early - very early.
0:36:56 > 0:36:58It's cold, it's dark
0:36:58 > 0:37:01and I'm in the middle of the woods in Cambridgeshire.
0:37:01 > 0:37:03But if you can't hear it already,
0:37:03 > 0:37:06it's the perfect time to hear one of the wonders of the season.
0:37:06 > 0:37:08BIRDSONG
0:37:10 > 0:37:11'Nightingales.
0:37:11 > 0:37:14'These members of the thrush family may, at first glance,
0:37:14 > 0:37:16'seem uninspiring.
0:37:16 > 0:37:18'But they are one of nature's finest singers,
0:37:18 > 0:37:22'with an intricate range of up to 250 riffs and calls.
0:37:22 > 0:37:24'The best time to hear it is at night
0:37:24 > 0:37:26'and in the very early hours.'
0:37:26 > 0:37:28Good morning, Sam.
0:37:28 > 0:37:31- Hey, Steve.- How are you? - Good to see you.
0:37:31 > 0:37:33So, I'm meeting up
0:37:33 > 0:37:35with Mercury Prize-nominated folk musician Sam Lee,
0:37:35 > 0:37:39who's become obsessed with these ornithological performers.
0:37:39 > 0:37:40Well, it's the perfect spot.
0:37:40 > 0:37:42We've got the hedgerow here
0:37:42 > 0:37:45with the dense shelter for the nightingales to live in.
0:37:45 > 0:37:47They absolutely love it in here,
0:37:47 > 0:37:50so they always provide a perfect concert for us right here.
0:37:52 > 0:37:55CELLO PLAYS
0:37:55 > 0:37:56There's a long tradition
0:37:56 > 0:37:59of musicians duetting with these springtime visitors.
0:37:59 > 0:38:01NIGHTINGALE CALLS
0:38:01 > 0:38:03In fact, the first-ever BBC outside broadcast
0:38:03 > 0:38:06featured renowned cellist Beatrice Harrison
0:38:06 > 0:38:08playing in her garden in Surrey
0:38:08 > 0:38:11accompanied by a nightingale that sat beside her.
0:38:14 > 0:38:15More than 100 years on,
0:38:15 > 0:38:19Sam is following in Beatrice's footsteps and, as day breaks,
0:38:19 > 0:38:22it's time to see if he can pull off the ultimate springtime duet.
0:38:22 > 0:38:25SAM WARBLES
0:38:34 > 0:38:36(Any luck?)
0:38:36 > 0:38:38(In short, no.)
0:38:38 > 0:38:40'Fortunately for us, like the birds themselves,
0:38:40 > 0:38:44'Sam has a large musical repertoire to call on, and he has another go.'
0:38:44 > 0:38:47# Hark, oh, hark
0:38:47 > 0:38:51# How the nightingale is singing
0:38:51 > 0:38:55NIGHTINGALE CALLS
0:38:56 > 0:39:00# And on yonder green bower
0:39:00 > 0:39:02NIGHTINGALE CALLS
0:39:02 > 0:39:04# The turtle doves are building
0:39:04 > 0:39:07NIGHTINGALE CALLS
0:39:07 > 0:39:11# The sun is just a-glimmering
0:39:11 > 0:39:16# Arise
0:39:16 > 0:39:18# My dear. #
0:39:21 > 0:39:24I don't know if that was coincidence, luck,
0:39:24 > 0:39:26or an actual response,
0:39:26 > 0:39:30but every time you held your note or you took a breath,
0:39:30 > 0:39:35the nightingale genuinely filled the gaps for you.
0:39:35 > 0:39:36Yeah.
0:39:44 > 0:39:46The early hours of spring
0:39:46 > 0:39:48are the best time to hear nightingales in full trill,
0:39:48 > 0:39:52as males try to attract a mate and protect their territory.
0:39:52 > 0:39:54By the end of May, this ritual will be complete
0:39:54 > 0:39:57and their song will disappear for another year.
0:39:58 > 0:40:00It's a busy time for Mike Drew,
0:40:00 > 0:40:02who works for Anglian Water on this site,
0:40:02 > 0:40:05not as an aquatic but as an aviation expert.
0:40:07 > 0:40:09The birds themselves, once you've netted them,
0:40:09 > 0:40:11you're putting the trackers on them,
0:40:11 > 0:40:13what do those trackers tell you?
0:40:13 > 0:40:16They'll kind of track the path that that bird will take
0:40:16 > 0:40:18through kind of France, into Spain,
0:40:18 > 0:40:21and whereabouts, when it hits kind of North Africa,
0:40:21 > 0:40:23which way around Africa it will go,
0:40:23 > 0:40:26and kind of tracking them right the way down
0:40:26 > 0:40:28to Senegal and the Gambia and Sierra Leone.
0:40:28 > 0:40:30Fantastic, really. Amazing.
0:40:30 > 0:40:33How important is this project?
0:40:33 > 0:40:36- In the past 40 years, they've declined by about 90%.- Wow.
0:40:36 > 0:40:39It's really important that this project happens,
0:40:39 > 0:40:43so we can try and find out why these birds are declining.
0:40:43 > 0:40:45Alongside the tracking project,
0:40:45 > 0:40:48careful management of the woodland by the local Wildlife Trust
0:40:48 > 0:40:52is creating dense scrub and helping reverse the decline -
0:40:52 > 0:40:54here, at least - in the nightingale population.
0:40:58 > 0:41:00The nightingales are likely to quieten down soon,
0:41:00 > 0:41:02so we've only got a limited time
0:41:02 > 0:41:04to try to net a bird while they're still active.
0:41:06 > 0:41:07Quite magical, really, aren't they?
0:41:07 > 0:41:09'Mike's got special permission
0:41:09 > 0:41:12'to use a recording of a male nightingale as a lure.'
0:41:14 > 0:41:16- So this is the lure, is it?- It is.
0:41:16 > 0:41:19This is what we're going to try and attract this male down with.
0:41:19 > 0:41:21And, hopefully, right into the net.
0:41:21 > 0:41:24Yeah, the nightingale call will come out of the speaker
0:41:24 > 0:41:26and it will make that bird think
0:41:26 > 0:41:28that there's a rival male in his territory
0:41:28 > 0:41:30and hopefully come and find it to see it off.
0:41:30 > 0:41:32- So, play button?- Yep, play button.
0:41:32 > 0:41:35NIGHTINGALE RECORDING
0:41:37 > 0:41:39Leave that to do its magic.
0:41:39 > 0:41:40That's it, let's come back in a bit.
0:41:40 > 0:41:42Let's go.
0:41:43 > 0:41:45'All we can do now is wait.'
0:41:49 > 0:41:53There he is, look. Just coming down on the bottom there.
0:41:53 > 0:41:56I can't wait to get closer to him.
0:41:56 > 0:41:59'And it's not long before I get my chance.
0:41:59 > 0:42:02'Mike's lured himself a nightingale.
0:42:02 > 0:42:05'Taking its measurements has got to happen gently and quickly
0:42:05 > 0:42:08'so that he can be released again as soon as possible.'
0:42:08 > 0:42:12We're going to now start to take various measurements of the bird,
0:42:12 > 0:42:15and this is where I'd really like your help,
0:42:15 > 0:42:17taking some of the bits for me.
0:42:17 > 0:42:18Yeah, absolutely.
0:42:18 > 0:42:21OK, right, so I am literally your wing man.
0:42:21 > 0:42:23- You are indeed.- Let's go.
0:42:23 > 0:42:25'Mike's being helped by Dr Chris Hewson
0:42:25 > 0:42:27'from the British Trust for Ornithology,
0:42:27 > 0:42:31'who's here to monitor the safe tagging of the nightingales.'
0:42:31 > 0:42:32So interesting.
0:42:32 > 0:42:34'This little fella hasn't been tagged before,
0:42:34 > 0:42:36'so it's probably a new arrival -
0:42:36 > 0:42:40'exactly what Mike and Chris were hoping for.
0:42:40 > 0:42:43'The bird's fitted with a lightweight geotag.'
0:42:43 > 0:42:45You can see it's really quite delicate,
0:42:45 > 0:42:48and they're really putting a lot of care and attention into the bird
0:42:48 > 0:42:51as much as they are into the tracker.
0:42:51 > 0:42:53'The whole process has taken just a few minutes.
0:42:53 > 0:42:56'Some final checks and he's ready to fly again.'
0:42:56 > 0:42:58And it's important, isn't it,
0:42:58 > 0:43:01to make sure that you release him back where he was caught?
0:43:01 > 0:43:03Yeah, absolutely. You need to release him back on his territory.
0:43:03 > 0:43:05We've only had him off for a few minutes
0:43:05 > 0:43:08but, nonetheless, it'll want to get back on the territory
0:43:08 > 0:43:09and start defending it again.
0:43:09 > 0:43:11So would I! Come on, then, let's go.
0:43:17 > 0:43:21It's time for this young nightingale to get back to his song perch
0:43:21 > 0:43:22and hit those high notes.
0:43:29 > 0:43:33Now, for me, that is a spring sight that takes some beating.
0:43:33 > 0:43:36Up at 2am, cold and dark,
0:43:36 > 0:43:38but it's so been worth it.
0:43:38 > 0:43:42Those nightingales, their songs, seeing them up in the trees -
0:43:42 > 0:43:43it's been excellent.
0:43:57 > 0:44:00From birdlife to blossom -
0:44:00 > 0:44:04this is a season where the sights and sounds of our natural world
0:44:04 > 0:44:07burst forth and awaken the senses.
0:44:11 > 0:44:12I'm in Lincolnshire,
0:44:12 > 0:44:15seeing how spring flowers are grown on a massive scale.
0:44:17 > 0:44:19But not all are grown under glass, like the tulips.
0:44:22 > 0:44:25These beautiful alliums are grown out in the field,
0:44:25 > 0:44:28where they're at the mercy of our fickle British weather.
0:44:29 > 0:44:32We've had a pretty typical spring day today,
0:44:32 > 0:44:35a few showers earlier on, a bit of blue sky.
0:44:35 > 0:44:39But, on the whole, it certainly hasn't been a typical spring.
0:44:39 > 0:44:41A lack of rainfall is causing big problems
0:44:41 > 0:44:44for people like horticulturalist Ian White.
0:44:45 > 0:44:48I have to say, I mean, the ground that we are on here, Ian,
0:44:48 > 0:44:49it's rock hard, isn't it?
0:44:49 > 0:44:52It is cracking like concrete, yes.
0:44:52 > 0:44:54So what kind of an experience
0:44:54 > 0:44:56have you been having here throughout spring?
0:44:56 > 0:45:00Well, it's been lacking in rainfall since autumn.
0:45:00 > 0:45:01Right.
0:45:01 > 0:45:04And last month in particular was 30% only
0:45:04 > 0:45:05of what we would expect in April.
0:45:05 > 0:45:08Right. And what kind of effect has that been having
0:45:08 > 0:45:10on the crops that you've got outside?
0:45:10 > 0:45:12It makes them later,
0:45:12 > 0:45:16slightly smaller and generally weaker.
0:45:16 > 0:45:18Any pests and diseases are always more likely
0:45:18 > 0:45:20when the plants are under stress.
0:45:20 > 0:45:23And these are certainly under moisture stress now.
0:45:23 > 0:45:26For flower-growers, a dry spring is proving to be of real concern.
0:45:26 > 0:45:29And although we've had some wet weather recently,
0:45:29 > 0:45:32we need a lot more to help our crops in the months ahead.
0:45:32 > 0:45:34But the question is, where has all of this rain been
0:45:34 > 0:45:37that we've desperately needed this spring?
0:45:37 > 0:45:39The good news is, weather expert John Hammond is here to tell us.
0:45:39 > 0:45:41Here we are again.
0:45:41 > 0:45:43John, you have come up with some ingenious ways over the years
0:45:43 > 0:45:45of explaining the jet stream.
0:45:45 > 0:45:47- I sure have. - This one takes the biscuit.
0:45:47 > 0:45:50Well, my next trick, we're employing a front-loader,
0:45:50 > 0:45:54a bowser, and a big, big blue hosepipe. And...
0:45:54 > 0:45:57- It looks very impressive. Go on.- ..a peony.
0:45:57 > 0:46:00The peony's quite important, actually, because the peony,
0:46:00 > 0:46:02for the purposes of this exercise, represents the UK.
0:46:02 > 0:46:05So, fire up the jet stream, would you, Matthew?
0:46:05 > 0:46:06OK. Here comes the rain.
0:46:06 > 0:46:09Yeah. Now, normally, the jet stream coming in from the west
0:46:09 > 0:46:13kind of crosses the country in fairly regular patterns like this,
0:46:13 > 0:46:14so we get doses of rain,
0:46:14 > 0:46:16doses of dry weather,
0:46:16 > 0:46:18nothing too extreme, nothing too prolonged.
0:46:18 > 0:46:21- Good news for the farmers and the growers, OK?- Yeah.
0:46:21 > 0:46:24Occasionally something weird goes on in the atmospherics...
0:46:24 > 0:46:26You know, even in the Pacific, the other side of the world,
0:46:26 > 0:46:31which can deflect the jet stream for a longer period of time, like that.
0:46:31 > 0:46:33Which means that the UK
0:46:33 > 0:46:36is kind of out of the firing line of the jet stream
0:46:36 > 0:46:38for a more prolonged spell of time -
0:46:38 > 0:46:41we just stay dry for weeks, if not months.
0:46:41 > 0:46:43And that's what happened through the spring,
0:46:43 > 0:46:45of course, parts of the UK have had, well,
0:46:45 > 0:46:48a third of their normal rainfall in the last few weeks.
0:46:48 > 0:46:51For some areas, in April we didn't see a drop of rain.
0:46:51 > 0:46:53So, have you got a hunch about what's going to be happening
0:46:53 > 0:46:54over the next few months?
0:46:54 > 0:46:57There are no clear indications for the next few months
0:46:57 > 0:46:59but, hopefully, for the next few weeks, at least,
0:46:59 > 0:47:03things will revert to something a bit more back to normal.
0:47:03 > 0:47:05We've had a few showers today in actual fact, haven't we?
0:47:05 > 0:47:08But, you know, we need a few more than the odd shower
0:47:08 > 0:47:09to get things back to normal.
0:47:09 > 0:47:12So, fingers crossed the jet stream will start to behave
0:47:12 > 0:47:15a bit more like this in the weeks and months ahead.
0:47:15 > 0:47:17Well, that peony's nicely watered now, John.
0:47:17 > 0:47:20Yeah, we've got a few more thousand to do this afternoon, though, Matt.
0:47:20 > 0:47:23Yeah, and while we do, let's hand to the BBC Weather Centre
0:47:23 > 0:47:26and get the five-day forecast - see if there's any rain on the way.
0:48:12 > 0:48:14I've been on land and sea
0:48:14 > 0:48:15around the Cornish coast,
0:48:15 > 0:48:19exploring the spring wildlife thriving in our waters.
0:48:20 > 0:48:22And after a long day out at sea,
0:48:22 > 0:48:25I've been invited for a spring supper.
0:48:25 > 0:48:26How can I refuse?
0:48:29 > 0:48:33I'm having my dinner cooked by Michelin-starred chef,
0:48:33 > 0:48:36and MasterChef mentor, Paul Ainsworth.
0:48:36 > 0:48:38For him, this time of year is truly special.
0:48:39 > 0:48:41- All right, Johnny?- All right, Paul?
0:48:41 > 0:48:43There you go, mate. You got it?
0:48:43 > 0:48:44Yes, look at that beauty. Thank you very much.
0:48:44 > 0:48:46What I love about being in Padstow
0:48:46 > 0:48:48is the food network that we've got going on.
0:48:48 > 0:48:52To be able to go and meet the people,
0:48:52 > 0:48:53see the produce,
0:48:53 > 0:48:56to actually know where it's coming from,
0:48:56 > 0:48:59is something that's incredible.
0:48:59 > 0:49:01- You brought the weather with you. - I always do.
0:49:01 > 0:49:03- How are you? Are you OK? - I'm well. Yeah. You?
0:49:03 > 0:49:05- Good. Yes, very good, thank you.- Great.
0:49:05 > 0:49:08'Paul is taking me to gather the ingredients for his spring meal.
0:49:08 > 0:49:11'Along the way, we'll meet the tightknit Cornish community
0:49:11 > 0:49:14'who help make up his food network.'
0:49:14 > 0:49:17- This is how we go shopping in Padstow.- We always do this.
0:49:17 > 0:49:18- Just like this.- Great.
0:49:18 > 0:49:19And so where are we going first?
0:49:19 > 0:49:22We're going to go to St Enodoc asparagus first.
0:49:22 > 0:49:23All right. Looking forward to it.
0:49:29 > 0:49:30What a lush morning.
0:49:30 > 0:49:32- It's beautiful, isn't it? - It is amazing.
0:49:33 > 0:49:37Nestled in amongst the sand dunes on the Cornish coast
0:49:37 > 0:49:38is this asparagus farm
0:49:38 > 0:49:40run by Jax Buse and Natalie Burch,
0:49:40 > 0:49:43who've been growing here for more than 25 years.
0:49:45 > 0:49:46So this one is ready?
0:49:46 > 0:49:49Yeah, you can see that it's longer than a knife,
0:49:49 > 0:49:51so, yeah, we would cut it down there very carefully
0:49:51 > 0:49:53so that it doesn't damage anything else.
0:49:53 > 0:49:55And these?
0:49:55 > 0:49:58Yeah, this one we'll be able to pick tomorrow,
0:49:58 > 0:50:00leaving that one for the day after,
0:50:00 > 0:50:03because it will have grown possibly two inches in a day.
0:50:03 > 0:50:06- In 24 hours?!- Yeah!- That's fast!
0:50:09 > 0:50:13The asparagus here really is something special.
0:50:16 > 0:50:19I guess a lot of people imagine that asparagus is more of an inland crop.
0:50:19 > 0:50:21Well, it's not, because it loves the salt.
0:50:21 > 0:50:24So, the salt comes across here in the winter,
0:50:24 > 0:50:26deposits itself on all the soil
0:50:26 > 0:50:28and then it grows up, tasting amazing,
0:50:28 > 0:50:30because it's got the salt in it.
0:50:30 > 0:50:33And field-to-fork for you will be really quick, won't it?
0:50:33 > 0:50:36This is a phone call in the morning - how much can we have?
0:50:36 > 0:50:38Yeah, you can have this - cut.
0:50:38 > 0:50:41And literally over on the boat that we came across on
0:50:41 > 0:50:42and to the restaurant.
0:50:45 > 0:50:47Our journey continues and with the taste of salt air
0:50:47 > 0:50:49and the sound of gulls overhead,
0:50:49 > 0:50:52I can see why Paul loves this place.
0:50:53 > 0:50:55Next on the menu - seaweed.
0:50:55 > 0:50:57Not for a side dish, but as a seasoning
0:50:57 > 0:51:01to make the asparagus really take on the flavours of the Cornish coast.
0:51:01 > 0:51:03You want the nice moist stuff.
0:51:03 > 0:51:04You see where the sun's been on it for a bit,
0:51:04 > 0:51:06but we just want that lovely taste of the ocean.
0:51:06 > 0:51:08- Will that do?- That is amazing.
0:51:08 > 0:51:11- Right.- Brilliant. I'm intrigued.
0:51:11 > 0:51:13'Another ingredient ticked off our list,
0:51:13 > 0:51:17'but I'm a bit confused by our next stop.'
0:51:17 > 0:51:19Paul, I'm sure you mentioned seafood was the main event,
0:51:19 > 0:51:21but we've pitched up to a dairy farm.
0:51:23 > 0:51:26We have, but this dairy farm is a very special dairy farm.
0:51:26 > 0:51:27It's got a wonderful story to it.
0:51:30 > 0:51:34Tim Marshall's family has been running this dairy farm here
0:51:34 > 0:51:35for generations.
0:51:35 > 0:51:39But he's taken his farming in a different direction -
0:51:39 > 0:51:41oysters.
0:51:41 > 0:51:43My brother and myself were farming together.
0:51:43 > 0:51:46It was obvious we weren't going to make a living
0:51:46 > 0:51:47for two families out of that.
0:51:47 > 0:51:50I was always keen on fishing and fancied a fish farm of some sort,
0:51:50 > 0:51:53and a friend put us on to this way of growing oysters,
0:51:53 > 0:51:55and that's the beginning of the story, basically.
0:51:55 > 0:51:5730 years later it seems to be doing all right.
0:51:57 > 0:51:59- 30 years later, yes, yes. - That's fantastic.
0:51:59 > 0:52:01Is spring a good time for harvesting oysters?
0:52:01 > 0:52:02Yep, spring is a good time.
0:52:02 > 0:52:04Through the winter they lie dormant,
0:52:04 > 0:52:06but during the spring there's a lot more food in the water,
0:52:06 > 0:52:09they're starting to get themselves ready for spawning
0:52:09 > 0:52:10later in the summer
0:52:10 > 0:52:12and they're just beefing themselves up
0:52:12 > 0:52:14and they're in perfect condition at the moment.
0:52:14 > 0:52:16'These spring oysters might be in their prime,
0:52:16 > 0:52:20'but my track record with oysters on Countryfile isn't great.'
0:52:23 > 0:52:26Oh, that hasn't improved for me!
0:52:27 > 0:52:30Paul's got a lot of work to do to win me round.
0:52:33 > 0:52:36- I feel your pain.- That's amazing. Don't... It's amazing.
0:52:36 > 0:52:38I feel good. I feel zingy.
0:52:38 > 0:52:40You're going to convert me today with these, aren't you?
0:52:40 > 0:52:43- I'm definitely going to convert you. - All right, that's a challenge.
0:52:44 > 0:52:48That's the final ingredient ticked off our shopping list.
0:52:48 > 0:52:50- We did it.- You got everything? - We've got everything.
0:52:52 > 0:52:55'Paul's organised a great spot for our spring cook-up,
0:52:55 > 0:52:57'and I can't wait to get started.'
0:52:57 > 0:52:59This is a feast for the eyes already.
0:52:59 > 0:53:01Let's cook a spring menu.
0:53:01 > 0:53:03- Let's put you to work.- OK.
0:53:05 > 0:53:07First up, your favourite!
0:53:07 > 0:53:09- Oysters.- Oysters.- Goody!
0:53:09 > 0:53:11We're going to now panade them.
0:53:11 > 0:53:13It goes crunchy and crispy really quickly.
0:53:16 > 0:53:17Next, we'll move on to the asparagus.
0:53:18 > 0:53:21- Spread them out like that. - So they all get a bit of seaweed?
0:53:21 > 0:53:23Yeah, so they all get a bit of seaweed.
0:53:23 > 0:53:24Then we're going to serve
0:53:24 > 0:53:27- with our wonderful mayonnaise that we've made.- Fantastic.
0:53:27 > 0:53:29OK.
0:53:29 > 0:53:32They do look great, even for a non-oyster lover like me.
0:53:32 > 0:53:33A non-oyster lover.
0:53:33 > 0:53:36And there you have St Enodoc asparagus,
0:53:36 > 0:53:39roasted and steamed over seaweed.
0:53:39 > 0:53:40Porthilly oysters, crisped,
0:53:40 > 0:53:42beautiful Cornish charcuterie.
0:53:42 > 0:53:43And what's gorgeous is
0:53:43 > 0:53:46this wild-garlic mayonnaise complements both.
0:53:46 > 0:53:47- It's a spring feast!- Yeah.
0:53:47 > 0:53:50From the land, from the sea, to the table -
0:53:50 > 0:53:52in the same day, within a few hours.
0:53:52 > 0:53:54- Same day.- It's certainly fresh.
0:53:54 > 0:53:55We've got to dig in.
0:53:55 > 0:53:58'Crumbed and deep-fried, will Paul be able to convert me
0:53:58 > 0:54:00'and make me an oyster-lover?'
0:54:00 > 0:54:02- Be honest, though. - Of course, of course.
0:54:02 > 0:54:03- OK, you ready?- Yeah.- Here we go.
0:54:03 > 0:54:05Mmm.
0:54:09 > 0:54:10I can tell already.
0:54:10 > 0:54:12- You like it, don't you? - It's so different.
0:54:12 > 0:54:15- It's amazing, isn't it?- It's like really, really posh scampi.
0:54:15 > 0:54:17- Yeah, yeah. - You can actually bite it.
0:54:17 > 0:54:20You can bite it, it's comforting. Try it with the asparagus as well.
0:54:20 > 0:54:21- That is really good.- So, converted?
0:54:21 > 0:54:25- Yeah, this is the only way I'm going to have them.- I told you. Yes!
0:54:25 > 0:54:27Your way.
0:54:27 > 0:54:30That is delicious. Really, really good. Right, asparagus, too.
0:54:31 > 0:54:33'After all their hard work,
0:54:33 > 0:54:36'it seems only right that Jax and Natalie from the asparagus farm
0:54:36 > 0:54:38'are here to join us for this feast.'
0:54:38 > 0:54:40Without you...
0:54:40 > 0:54:43Yeah, it's amazing. There we are. Natalie.
0:54:43 > 0:54:46- Thank you.- That's unbelievable.
0:54:46 > 0:54:49- Amazing.- Well, what better way to see in this springtime
0:54:49 > 0:54:51than with seasonal food,
0:54:51 > 0:54:53beautiful scenery
0:54:53 > 0:54:54and good company?
0:54:54 > 0:54:57And if you want to carry on the springtime celebrations
0:54:57 > 0:54:58in the week ahead, you can,
0:54:58 > 0:55:01with the Countryfile Spring Diaries.
0:55:04 > 0:55:07I don't know about you, but keeping fit can be hard work.
0:55:07 > 0:55:09Really good actually!
0:55:09 > 0:55:12There is a nest in there. How exciting!
0:55:12 > 0:55:15- Are you in my slipstream? - I think I am.
0:55:15 > 0:55:18- The Cornish way, always a winner for you?- Yes, it definitely is.
0:55:18 > 0:55:20That is uniquely delicious.
0:55:20 > 0:55:22What do you bring to the team?
0:55:22 > 0:55:23I'm a good tea-maker!
0:55:23 > 0:55:25Now, that is important!
0:55:25 > 0:55:28And now for the big moment.
0:55:28 > 0:55:30Whoa!
0:55:31 > 0:55:34That's every morning this week on BBC One.
0:55:37 > 0:55:39Hope you can join us. Bye for now.
0:55:39 > 0:55:41Right, I've got a spring feast to finish.