Top National Trust chef Clive Goudercourt shows how to make a nutritious salmon salad, perfect for summer, as served in National Trust restaurants across the country. Clive uses seasonal ingredients collected from the kitchen gardens at Greys Court in Oxfordshire. For more great recipes head to http://www.nationaltrust.org.uk/recipes

You guys like watching us eat bugs so much we thought we make a bug eating special! Now it may sound weird but with the population due to increase to over 9 billion by the year 2050, these little critters may be a frequent sight on our dinner plates!

A light and healthy goat's cheese and spinach quiche made by top National Trust chef Clive Goudercourt. Clive uses seasonal ingredients and cooks in the holiday cottage kitchen at Upton House in Warwickshire.

Top National Trust chef Clive Goudercourt shows how to make a light spring lettuce pea and mint soup as served in National Trust restaurants across the country. Clive uses seasonal ingredients and cooks in the holiday cottage kitchen at Upton House in Warwickshire. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

A mouth watering recipe from National Trust chef Clive Goudercourt - cinnamon and lemon whirl buns as served in National Trust cafes across the country. Clive uses locally sourced and British ingredients wherever possible and and cooks in the holiday cottage kitchen at Upton House in Warwickshire. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

It wouldn't be Easter without hot cross buns - but they can be tricky to get just right. Here top National Trust chef Clive Goudercourt shares the secrets of his kneading techniques to get perfect results every time. Plus there's a secret ingredient to make them extra special. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

We've got spoonfuls of news for you in the world of green this week, from plastic munching bacteria to food sharing charities. We even threw in a jaunty tune!

We've got a bush tucker trial of a show this week! From the spider infestation in Australia to fungus-y packaging! And to top it all off, you get to watch us eat some of the creepy crawlies that might just make it onto our major food groups on the future! With special thanks to Edible Critters Ecovative Forum for the Future

From CO2 to H20 Dawn and Rob take a look at the latest in green news. There’s trouble down under for the creatures of the sea, studies show that rising CO2 levels in the oceans may lead to a phenomena called Hypercapnia, or in other words - drunk fish. Further upstream, River Simple has just released the prototype for their new Hydrogen fuel cell powered car. Don’t let the unconventional design put you off, we’ve seen veg that looks more unusual! With thanks to River Simple...

This week Rob and Dawn have been going bananas for some of the new ideas in the world of the clean and green. From driverless vehicles to premature daffodils and every thing in between! With Thanks to Tesla WEpod Wageningen University Panama Disease.org NASA's Cadet Kelly

Top National Trust chef Clive Goudercourt shows how to make a warming winter beef and ale stew as served in National Trust restaurants across the UK. Clive uses seasonal ingredients and cooks in the 18th century kitchen at Florence Court, in Northern Ireland. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

Top National Trust chef Clive Goudercourt shows how to make a tasty winter orange and ginger cake as served in National Trust restaurants across the UK. Clive uses seasonal ingredients and cooks in the 18th century kitchen at Florence Court, in Northern Ireland. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

Top National Trust chef Clive Goudercourt shows how to make a warming winter leek and potato soup as served in National Trust restaurants across the UK. Clive uses seasonal ingredients and cooks in the 18th century kitchen at Florence Court, in Northern Ireland. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

Top National Trust chef Clive Goudercourt shows how to make a tasty traditional bramley apple crumble, as served in National Trust restaurants across the country. Clive uses seasonal ingredients collected from the orchard at Erddig near Wrexham in North Wales. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

Top National Trust chef Clive Goudercourt shows how to make a tasty autumnal parsnip and bramley apple soup, as served in National Trust restaurants across the country. Clive uses seasonal ingredients collected from the orchard and herb gardens at Erddig near Wrexham in North Wales. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

Top National Trust chef Clive Goudercourt shows how to make a tasty autumnal chicken and mushroom pie as served in National Trust restaurants across the country. Clive uses seasonal ingredients collected from the herb gardens at Erddig near Wrexham in North Wales. For recipes and more about food from the National Trust go to https://www.nationaltrust.org.uk/food

Another beautiful film from Andy Ballard, this time tracing the history of a beach hut in Portland and its effect on the Pearce family from Bristol. For generations the Pearces have holidayed on the idyllic coasts of Portland in Dorset living a hunter-gather lifestyle on a sea-food diet of fish and crustaceans. Jonny Pearce gives a wonderful narration of the history of the family's hut and shows us how rewarding it is to live off the land, or rather, the sea. Make sure you check out the...

Contrary to what it says on the packets in supermarkets 'imported from France, Israel or even Saudi Arabia', this little emerald gem can actually be found hiding under the tides of our very own British coastline. In this beautifully shot film by Andy Ballard you'll see that there's no better way to spend your summer day than geting some mud between your toes foraging for Samphire on the Bristol channel. Once you’ve given them a rinse you can have it raw or boiled and served alongside your...

If you're looking for fun things to do with the kids this Easter, why not try making these tasty chocolate birds nests? or for more things to do and places to go visit https://www.nationaltrust.org.uk

If you're looking for fun things to do this Easter, why not try making these fun Easter chick beanbags, from scraps of old cloth? They make great toys, presents or decorations. For more things to do and places to go this Easter visit https://www.nationaltrust.org.uk

If you're looking for fun things to do this Easter, why not try making these colourful Easter baskets from recycled paper and fabric? They make great table decorations and are perfect for kids on an Easter egg hunt. For more things to do and places to go this Easter visit https://www.nationaltrust.org.uk

If you're looking for fun things to do with the kids this Easter, why not try making these pretty Easter eggs, colored with traditional natural dyes? Or for more things to do and places to go this Easter visit https://www.nationaltrust.org.uk

In the UK, 2/3 of Halloween pumpkins are thrown into the bin; that’s the equivalent of 18,000 tonnes of pumpkins, the weight of 1,500 double decker buses. The Oxford Pumpkin Festival, organised by HUBBUB, aims to highlight this in a series of events including distributing free pumpkin soup. What’s not to like.

Farmers sometimes get a bad press but their role as ‘custodians of the countryside’ is more important than ever. Four previous winners of ‘The Nature of Farming Awards’ talk about their passion for nature and why wildlife-friendly farming can also make commercial sense.

Baptized “Hifadhi”, which means “to keep” or “to preserve” in Swahili, this project aims to distribute 60,000 improved cookstoves in three districts in Embu County (Embu East, Embu North, Mbere South), located at the foot of Mount Kenya. The improved “Hifadhi” cookstoves are made from locally-sourced metal and ceramic materials. It is highly energy-efficient because of a ceramic liner that improves combustion and retains heat longer while cooking. But its main quality is that it decreases...