The One Show

Advice from The Badger Trust on solving your badger problem.

Badgers are difficult to get rid of because they’re highly territorial of their home patch, and that can include your garden. They aren’t after your plants, rather what’s beneath them – the worms!
Distraction technique - place some kitchen scraps on the patio or a corner of the garden. This ready prepared meal will distract them from ploughing up the rest of the garden.
If you cut your lawns short, this makes it easier for badgers to hear worms and dig them up. Leaving the grass to grow longer may mean worms are more difficult to find.
Expensive option - a badger can climb roughly-built walls, so make sure it can’t gain any footholds or claws holds to get over the top. A badger can also climb a wire fence, so you will need to make sure it is one metre tall.
Badgers remain a protected species, and you cannot do anything to cause them actual harm. You can no longer use the chemical deterrent called Renardine.

Chicken curry with dried fenugreek, crispy shallots and corriander emulsion

4 teaspoons of dried fenugreek
2 onions
5 cloves of garlic
A thumb size piece of fresh ginger
2 birds eye chilli
Half a teaspoon of ground turmeric
6 chicken thighs
1 tablespoon of ground cumin
1 tablespoon of garam masala
2 teaspoons of tomato purée
250ml of water
4 tablespoons of sunflower oil to fry
Salt to taste

Corriander emulsion

Bunch of corriander
Salt to taste
7 tablespoons of olive oil

Crispy shallots
5 finely sliced shallots
5 tablespoons of sunflower oil
1 tablespoon of ghee
1 teaspoon of mango powder
1 teaspoon of black salt

For the chicken curry

Finely dice the onions and garlic and fry in the ghee and sunflower oil until a deep rich golden colour. Once this has been done, add the tomato puree, ginger, chillis and a third of the water and cook for around 5 minutes. At this stage, add a little more water and blitz with a hand blender or food processor into a paste. To the paste, add all of the spices and salt to taste. Allow to simmer for 10 minutes and then add the dried fenugreek and chopped chicken.

For the crispy shallots

Fry the sliced shallots in a ghee and oil mix until golden brown. Drain on kitchen paper and then toss with the black salt and mango powder.

For the coriander emulsion

Blitz together olive oil, coriander and salt to taste.

To serve, plate up the chicken curry and top with the shallots, drizzle the emulsion over the top and serve with naan bread.

Quick Chicken and Spinach Masala:
Ingredients:
8 boneless chicken thighs
2 inch piece of root ginger
2-3 garlic cloves
1 tsp chilli powder
1 heaped tsp tumeric
Salt and black pepper
Juice of 1 lime
2-3 tbs of oil
1 large onion
1 or 2 red chillies depending on taste
I packet ready washed spinach
1 284ml carton of double cream
Lemon juice to taste
1 large handful fresh coriander plus extra to garnish

Method:
Place onion, ginger,garlic, fresh chilli, coriander in food processor and pulse till finely chopped.

Cut chicken into cubes or strips and place in a bowl and add processed mixture. Add chilli powder, tumeric, salt, pepper, lime juice and 2 tbs of oil and mix well.

Cover and marinade in fridge for up to 2 hours or so.

Heat a large pan and add 1 tbs oil. When hot add chicken mixture and quickly brown off chicken.

Then reduce to medium heat, cover and cook for 15-20 mins until chicken cooked through.

Towards end of cooking time add spinach and return lid to pan.Once spinach wilted stir in and add cream.

Warm through and cook gently a few more minutes. Add lemon juice and season to taste.

Garnish with coriander and serve with rice/chapatti.

2 large chicken breasts cubed at room temperature
2 medium onions finely chopped
17g fresh root ginger finely chopped
17g garlic finely chopped

PUT BELOW IN SPICE/COFFEE GRINDER
1.5gm onion seeds
2gm turmeric powder
8gm coriander seeds
2 Whole Cloves
3gm Black Peppercorns
2.5gm Cumin seeds
1 black cardamom (seeds only)
4 green cardamom (seeds only)
1gm fenugreek seeds
Grind for 60 seconds until it is a fine powder
Reserve 1 tsp of the finished mix for use in the dish at the end

1 bay leaf
3” Piece Cassia bark.
300ml vegetable oil (or Ghee if preferred)
2 small green chillies finely chopped with seeds
50 g tom puree (or to taste)
salt to taste..1 ½ tsps?
1 Large green cooking pepper seeded and diced
1tsp sugar
Coriander leaf finely chopped to garnish

Fry the onions in the oil slowly for 15-20 minutes with the Bay leaf and Cassia bark until the onions are dark golden brown
Add the garlic, ginger and chillies fry for a further 3 minutes still on low heat, DO NOT let garlic brown or it will taste burnt
Add the powdered spice mix and cook for 3 minutes on a low heat
Take off the heat, remove bay leaf and cassia bark and set aside for use later.
Allow mixture to cool a little and pour into a blender, blend for 60 seconds until totally smooth.
Pour back into the wok and re-add bay leaf and cassis bark.
Cook on a low heat for 2 minutes so its just bubbling a little, add the chicken and green pepper and cook for 5 minutes on a low heat (the lower the heat the more tender and moist the chicken will be)
Add tomato puree and salt and cook for 5 minutes
Add boiling water 600ml approx and cook until the chicken is done 10-15 minutes Stir every now and again adding boiling water if needed, season and add further chilli peppers or chilli Powder to taste if needed, when the sauce is the correct consistency
spoon off any oil on the surface as required, remove bay leaf and cassia bark.
Add the reserved 1 tsp of spice mix powder and cook for 2 minutes more.
Garnish with a sprinkle of coriander leaf before serving

Bowel cancer is very treatable if diagnosed early. However, currently only 9% of patients in the UK are diagnosed at the very earliest stage of the disease.

The NHS Bowel Cancer Screening Programme runs throughout the UK, however there are the following variations throughout the UK:

In Wales, kits are sent out to men and women from 60-74, every two years.
In England, kits are sent out to men and women aged 60 to 69, every two years.
In Scotland, kits are sent out to people every two years from the age of 50 to 74.
In Northern Ireland, kits are sent out to people between the ages of 60 and 71, every two years.

If you are concerned about any symptoms or do not fall within the age brackets above, you are advised to contact their GP as soon as possible.

For those of you watching our show on Monday 14th May, we had a great feature on the artist "Moose" and his reverse graffiti.

We just want to make clear that Moose has not moved to China permanently, Moose is now safely back in the UK!