- 5 months ago
The Beechgrove Garden 2025 episode 23
Category
🦄
CreativityTranscript
00:00Well, hello, and welcome to Beech Grove Garden.
00:17And we're in amongst one of my favourite plants, the beautiful begonias.
00:21Now, George, back in May, myself and Brian took some stem cuttings,
00:24and just look at the amount of growth that's come on.
00:26These are fibrous ones?
00:27Yes, these are indoor begonias, and we just took them for wee stem cuttings,
00:31and it's now time to get them potted up.
00:33Now, look at that.
00:34I mean, this is an interesting one.
00:35It's called eyelash, and if you look at it,
00:38right along the edge of the leaves there,
00:41we've got the little hairs, which are like eyelashes,
00:43so we just need to get a wee mascara brush,
00:45just get a wee bit dicht up, as they say.
00:48So that's going to be potted up.
00:49Now, what are we potting them up here?
00:50Now, we've got our own Beech Grove compost here, George,
00:53but we've made our own sort of mixture,
00:55and we've got some topsoil in there with a bit of leaf mould,
00:59a good bit of vermiculite for drainage,
01:01a wee bit of sand and a slow-release fertiliser.
01:03Now, will you feed these now or not?
01:06The fact we've got the slow-release fertiliser,
01:08we might not need to do too much feeding,
01:09but definitely we need to keep on top of the watering.
01:11So these are the fibrous ones?
01:12Yes.
01:13You've got something else there, though.
01:14Yes.
01:15Now, this is a tuberous variety.
01:16Daisy Trinder is the variety,
01:18and I actually did quite well with this on the show benches.
01:21Oh, it's one of these.
01:22Yes.
01:23A nice, big, beautiful sort of dinner plate-sized begonia.
01:25Right.
01:26Now, although it's finished flowering,
01:27and it's the same way if you're growing pendula varieties,
01:30the job's not done.
01:31There's always still a wee bit more to do for next year.
01:34I am still giving this a water and a feed once a week.
01:37Right. What with?
01:38Just a tomato feed, just a good bit of seaweed
01:41just to build up that tuber for next year.
01:43High potash for the tuber.
01:44Yes.
01:45And now, as the temperatures start to cool
01:47and the foliage starts to turn yellow,
01:50we'll slow down the watering and the feeding.
01:52Right.
01:53Once the plant totally dies back,
01:55we then want it to dry out,
01:56and then we'll lift up the tuber,
01:58and then we're going to store the tuber for next year
02:00and start all over again.
02:01Where are you going to store it?
02:02Is this one for the bottom of the wardrobe?
02:03Bottom of the wardrobe.
02:04Bottom of the wardrobe, yeah.
02:05We'll just label them up,
02:07put them in a box,
02:08and then we'll forget about them over the winter,
02:10and then next year bring them out and it starts again.
02:12Good luck with that.
02:13Thank you, George.
02:14Well, here's what's coming up in the rest of the programme.
02:19Preparing for some new additions to the fruit cage.
02:23There's been a break-in of butterflies,
02:26so have the caterpillars left anything in the brassica bed?
02:29We visit a garden in Glasgow that's grown a community.
02:33And cutting back a curry plant on their allotment.
02:38OK, Callum, you went down to Kelso Potato Day way back in March, wasn't it?
02:48Right.
02:49So explain the philosophy and what you did.
02:51Well, I had a great day at the Kelso Tattie Day, George,
02:53and what that was, there was hundreds of varieties for me to select,
02:56and I had a great job of choosing just a few for Beech Grove.
02:59OK.
03:00Now, we're lifting the main crop today, and the variety I'm lifting here is Sarpomira.
03:04And the reason I wanted to grow this one is because it was deep-rooted and it was drought-tolerant.
03:09So I thought it might be a dry year.
03:10Yeah.
03:11Or maybe if I'm going on holiday, well, that's the time you grow.
03:14How did you know it was going to be a dry, dry summer?
03:16Maybe a new career.
03:17Yeah, that's it, yeah.
03:19So that's Sarpomira, and this one here is Kerr's Pink.
03:22And this is a traditional old variety, so that'll be a good comparison, Callum.
03:26Yes.
03:27You can lift them and see.
03:28And we cut the shaws maybe about two or three weeks ago just to toughen up the skins.
03:33Yeah, because that's better when you come to boil them, or when you're putting them in storage.
03:36Yes.
03:37They actually store a lot better, don't they?
03:39They do.
03:40So, down in sunny Joppa, how was your tattie harvest this year?
03:43Well, I was surprised, Callum.
03:45Mm-hm.
03:46The soil, when I dug the tatties, was as dry as dust.
03:48Yeah.
03:49But the potatoes were coming up about that size.
03:51All right.
03:52So it was a variety, there was one Picasso, another one was Cara, and they were just superb.
03:56And all I had done that was different was, I'd put grass clippings down between each row from the bowling green that was next door.
04:03They'd leave out the clippings and we'd pinch them and put them in the tatties and things.
04:07Well, something I did this year, because it was so dry, I actually made the tattie drills just a slightly bit wider so they wouldn't dry out as quick.
04:14Right.
04:15Right.
04:16And then they don't go green either.
04:17If it's a narrow drill, you know, they tend to push their way out.
04:20Yes.
04:21Of course, there's quite a few tatties here.
04:23No, I know.
04:24Just look from one shore, George.
04:25Just look at the amount I've got there.
04:26Yeah.
04:27Well, I can beat you.
04:29Not that it's a competition, Callum.
04:31No, no.
04:32No, no, no.
04:33We've done that in the past.
04:34We'll no talk about tattie competitions, innit?
04:36Oh, look at that.
04:38I mean, look at that.
04:39See, when the soil's dry, Callum, look how these lift are just superb.
04:43And that into a paper bag in the shed, that'll keep right through till March.
04:49Have we got them all out?
04:51The last thing you want to do, of course, is to leave them in.
04:53I know.
04:54Cos if you leave like that, if you leave a wee bull, it'll grow again next to you.
04:58You call them bulls?
04:59Yes.
05:00Well, in East Lothian, we called them chats.
05:03Oh, OK.
05:04Little chats.
05:05That was what you had.
05:06Oh.
05:07Just a stone.
05:08Anyway, now that the hard work has started, you know what I'm going to say.
05:11You're going to leave me.
05:12I'm going to leave you. I'm off to the fruit cage.
05:13See you later.
05:14See ya.
05:23Right, I've come over to the fruit cage, cos I've got a little job on here.
05:29Now, normally, when you see me in the fruit cage, I'm either pruning something, or what?
05:34Now, I'm just going to be cutting something back this time.
05:37So this is a black currant.
05:40And I'm going to take out this whole row of black currants.
05:45Because, believe it or not, here at Beats Grove, we don't have any raspberries.
05:50So I want to plant raspberries in here.
05:52We've got plenty of black currants.
05:53We've planted some new ones over there, and they're doing quite well.
05:57So that'll be fine.
05:58And this one here has been in for 20 years.
06:02And it's time it was moved on.
06:05I mean, the crops have been good, but what I'm going to do with this is cut it right back
06:10so that we can handle it properly.
06:12And the thing that's interesting about this is, even though I'm pruning it really hard,
06:19taking off all these branches, next spring, if this is planted in somebody's garden,
06:25and I know somebody who wants it, this will grow away again.
06:29So we're saving it, even though we're destroying it here in Beats Grove.
06:33Now what we'll be planting in here, then, are summer raspberries and autumn raspberries.
06:40And the autumn raspberries, as the name suggests, are the ones that we'll be fruiting in the autumn,
06:46and they fruit on the current year's growth.
06:49So they push their shoots up and then they fruit on the top of them.
06:52Whereas the summer fruiting ones, which are going to be at the other end of the row,
06:57and they fruit on the canes which are produced that year and then go into the next year.
07:02So they're sort of two-year-old canes.
07:04So then, that's it.
07:06Now, once I've taken all this out, and I'll finish that in a minute.
07:10Once I've taken all this out, that will go to a new home. That's fine.
07:14This soil, because this has been growing a crop of blackcurrants,
07:21I mean, look at it. Look at that. There's nothing in it.
07:24That's just pathetic soil now, although it suited the blackcurrants.
07:29So what I'm going to do is, I'm going to add some of our own compost.
07:34And in order to boost the fertility, I'm going to put in some bone meal.
07:38So that's getting scattered on the top, just like that, over the top there.
07:43And then, our own compost, which is a mix of leaf mould, our own compost,
07:53and a bit of bought-in compost, the peat-free compost.
07:57And that's going on the top. Now, come the spring,
08:02the nutrients which are in this will have percolated down into the underlying soil,
08:07so that all this bed will then be quite fertile, and that's what we want.
08:13Raspberries are a crop that grow at the edge of woodland.
08:17They're pretty well surface-rooted, so we'll plant these quite shallow.
08:21They will run along here. We'll get lots of runners.
08:24We'll get lots of canes. And hopefully, hopefully, we'll get a good crop.
08:29Now, earlier in the year, we met Jenna MacDonald,
08:33who looks after an estate garden in Perthshire.
08:37She's also got an allotment in Perth,
08:39and this week, there's planting and pruning to be done.
08:42So, this weed patch is absolutely my favourite patch of the whole allotment.
08:47A couple of years, we've done wildflower seed mixes,
08:51but it's actually been quite a lot of work because the weeds have still got in,
08:56and it's quite hard to maintain.
08:58So, right now, we're thinking about adding a little bit more perennials,
09:02such as echinacea. We've already got our crecosmia, which is great,
09:06but I think we'll start to introduce more perennial plants,
09:10which not only attract pollinators, but give us some joy and some colour as well.
09:14And that's what's lovely about an area like this.
09:16You could have your wildflowers one year, perennials the next few years,
09:20and you can just change it up a bit.
09:22So, sitting here, it's just lovely to have a wee rest and a wee think.
09:26But that in mind, we've a few things to do today, so let's crack on.
09:40This is our little hair bed,
09:42and we tend to use quite a lot of herbs in our cooking.
09:45But some of them are overgrown, and this is down to sheer neglect.
09:49I've never pruned these.
09:51So this is a curry plant, and we've got our big sage here.
09:54And they are slowly but surely killing smaller herbs underneath here, like the thyme.
09:59So I'm going to do some drastic measures today, and I'm actually going to take these out
10:03and replace them with some herbs that we do use more often in our cooking.
10:08I'm just going to get in with my secateurs and remove all these woody stems.
10:12It won't go to waste.
10:13I'll maybe use some of the leaves.
10:14I'll take these home for doing some cooking with.
10:17But the rest of it will go in the compost.
10:21The woody stems are a lovely carbon rich source.
10:25So that's going to attract all your decomposers, like your earthworms and your beetles.
10:31And then the green is your nitrogen rich source.
10:34So that's going to add lots of lovely nitrogen to the compost heap.
10:39So although it's a shame we're taking it out, none of it will go to waste really.
10:44I'll tell you what, I'll go in with the spade and that will cut these roots in half.
10:49Such a woody plant.
10:51Lovely.
10:52So we've got that out now.
10:53I'll shake off some of that soil.
10:56We don't want to lose that.
10:57You can see it's so dry.
10:59It's just been such an incredibly dry summer this year.
11:05Now that I've cleared this area of the curry plant, that's given me the room now to plant some potted herbs.
11:10So we've got a rosemary here and we've got a new thyme.
11:13So we're just going to place them.
11:16I'm just going to move it over because I know I want that there.
11:19And I'm going to take my spade and dig a nice hole for this rosemary.
11:25And I'll just pop the compost to one side, it doesn't matter too much.
11:29So I'm just going to tap that out.
11:32The root system's not too bad.
11:34And I'll just loosen that slightly and I'm just going to plant that level with the soil.
11:40Take the tools out of the way.
11:42And I'm just going to backfill that in.
11:45Give it a wee firm.
11:47And I'll do the same again with the thyme.
11:50OK, so I've got my thyme hole all dug out.
11:55Again, just going to tickle these roots a little just to get the roots going in their new location.
12:01And that's again just level with the soil.
12:04And I'm going to just press that down.
12:06So I'm just going to water these in just to get them established.
12:11So I'll just give that a bit of a water.
12:13Now I've taken the rose off so sometimes I like to just get a more direct shot.
12:19There we go, give that a nice good drink.
12:24And finally, just for decoration, but also to suppress the weeds in this area and just help further with drainage,
12:34I'm just going to add some nice new fresh grit on top.
12:38Just get that round the neck of the plant.
12:41And then what I'll do is I'll just sprinkle round the rest and that'll look quite lovely.
12:53There we go.
12:55Lovely.
12:56So I'm just finishing up now doing the last of the grit on top of the herb bed.
13:03Now I've planted these herbs quite close together.
13:06And the reason being is I think it'll push me to actually prune them a bit further.
13:11So I think that's looking quite nice.
13:13And what I'll do is I'll continue this new grit throughout the rest of the bed.
13:18And that'll give it a nice little refresh for going into autumn.
13:26So we're coming to the end of the season now, but there is still time left to plant some veggies in the ground.
13:40And today we're going to plant some plugs, which are snowball turnips.
13:43And we're also going to sow some seeds of salad turnip, which gives us a nice succession.
13:48So in this bed, we had our main crop potatoes, which were harvested just yesterday, actually.
13:54So that's left the soil nice and loose for us to plant them.
13:58So I've got my board here, my kneeling mat, and I'm just going to dig down.
14:03Now these are to be 15 centimetres apart.
14:07So I'm just going to gently pop that in and give them a little firmin.
14:11And that's going to give them enough room to grow away before we start to lose light and this lovely heat.
14:23And that will provide us with some lovely little snowball turnips for roasting up quite soon.
14:31So I'll pop them in there, roughly 15 centimetres apart, and a nice little firm firmin.
14:40I'm still up in the main veg plot, and let's have a good look around and see how it's fairing this year.
14:58Now, we're into September, so I'd expect that the carrots are ready to harvest.
15:03So let's see how this year's crop is doing.
15:06Oh, there we go.
15:08Look at this.
15:09That's a whopper.
15:11But as you can see, that the carrots actually fork.
15:14Now that could be that it's been grown down and then it's hit a stone or something, then it's forked out.
15:19Or that the soil there was a bit fertile, because you don't like fertile soil.
15:23But that's still a good carrot for the soup.
15:26But over here, you may see that the top of this carrot, the shoulders, has gone green,
15:31because it's popped out the top of the soil and it's been exposed to the sunlight.
15:36The quality is then affected and it also becomes a bit bitter.
15:39So what you do is you get your trill and you just pull back the soil round the tops of the carrot.
15:48If they're exposed, then that stops the sunlight getting to them and then affecting the quality of the carrot.
15:54But you may remember back in May, I was planting some squash.
15:58So let's see if we've got a wee crop there.
16:02If we just pull this back and, ho ho, look at this.
16:06Now, they're not quite ready yet and we need to leave as much of the foliage on as possible
16:11so it can produce the energy for the fruits to ripen.
16:14But if there is any damaged leaves, we'll just cut them off.
16:18That's then going to improve the health of the plant.
16:21But also, because I've cut one off below the fruit, that's going to allow air flow in.
16:26So again, it's going to help the plant and it's going to help ripen the fruits.
16:30In the brassica cage, we've had some really good positives this year, but also a bit of a disaster.
16:39This calabrese down here, the variety is green magic.
16:42And the reason we wanted to grow this one is, is because once you harvest the main head,
16:46if you cut it in the correct position, it's going to throw out all these side shoots so you get a secondary crop.
16:52And as you see, they're not going to be huge.
16:54But you know, if you harvest a good handful, there's enough for a steam in there.
16:59The Brussels sprouts here have been absolutely annihilated by the cabbage white butterfly.
17:05And you can see, particularly the foliage at the top, just look at all, how much has been eaten.
17:11But there is still some good amount of foliage with not much damage.
17:14And to stop them damaging the plants even more,
17:17is what you want to do is go around and identify where the eggs or the caterpillars are,
17:22and you can either pick them off or cut off the foliage.
17:25But then down here, you'll see that, just look at all these eggs that are hidden away in this cabbage.
17:32But all we're really fuss about this time of year is the heart of the cabbage.
17:36We'll strip off some of the outer leaves, we'll give it a good wash,
17:39and we'll still get our cabbage crop this year.
17:42But time now to go visit a fabulous garden in the Maryhill area of Glasgow.
17:47The Shuna Street Garden is a small but productive plot in the north of the city.
17:55It's run by the West of Scotland Regional Equality Council,
17:59and its aim is to provide a space for women of many backgrounds and cultures
18:04to have somewhere to visit, chat, support each other, and also learn great gardening skills.
18:10So what we're doing at the moment is just trying to make use of the space as much as we can.
18:18We've got lovely planters put down, we've accessed tyres, we've got a couple of trees.
18:24We provide advice and support on various areas such as housing applications, settlements,
18:32health and wellbeing activities like the gardening class and Chine Chatter on a Wednesday.
18:37The majority of our service users are new migrants, so we've got people from asylum seekers, refugee communities,
18:44Central and Eastern European communities that come along,
18:47and people that are actually indigenous minority ethnic communities that have been second and third generation here.
18:53Since I came here, I discovered many, many, many different flowers, different trees.
19:03It's important to have a community garden in this area.
19:07There's so many people in the area that don't have gardens of their own,
19:12and that really enjoy growing things.
19:17So I'm happy, I'm happy so much.
19:20Thanks for Allah, our God, I'm here in Glasgow.
19:25This is the paradise in the earth.
19:27It's amazing.
19:28Look here, there is a fruit.
19:30I like to see the fruit, and you know, all my life I'm dreaming if I find fruit in the tree, and I cut it.
19:38You know, even, I didn't watch it, I didn't watch it, I just eat it.
19:44Tasty. Amazing.
19:46God, it's fresh.
19:47The sound of the laughter, and the jokes made, and the dancing, and the impact is on their health and wellbeing, and their mental health.
20:00A lot of these communities have arrived from very difficult circumstances.
20:06So it's an opportunity for them to give back to the community as well, as volunteers, and also feel that they are doing something fulfilling with their lives on a day-to-day basis.
20:17It's organic and tasty.
20:29I love the strawberry, especially with chocolate.
20:32Oh, it's amazing.
20:34Already we can take it to our home and look after them.
20:37It will grow up like this.
20:39After that we can transfer from the small to big pot.
20:44We have strawberry, strawberry, strawberry, juice, jam, juice, jam, juice, jam, juice, jam.
20:52All my friends, when they came, they're feeling they are welcome.
20:56They came, they will learn English from each other.
20:59We're sharing knowledge.
21:01You know, sometimes we make a one-dish party, just like that.
21:05Because we're feeling like a family.
21:08We do it with the fun, because we love this.
21:11So we do it with the love.
21:18Back at the beginning of the series, I had this wonderful dream.
21:23Sitting back on the patio on a hot summer's day, stretching out a hand and grabbing a peach and having a good bite of this juicy fruit with all the juice running down my chin.
21:34But I have to say that that's got to be a way in the future still, because we've potted up the plants and now, coming into autumn, I want to train them so that we get a good structure on the plants and end up with something which, even in the winter, is attractive to look at.
21:52And if I can do that, then I can encourage better fruiting.
21:57Now, we have an apple.
21:59We've got tomcot, which is an apricot.
22:01And we've got a peach.
22:03I'm going to start with the apple, because this is the easy one.
22:05This is the dead easy one, because I'm going to train this as a cordon.
22:09And a cordon, as you know, is just a straight stem with lots of little side shoots, and these side shoots develop fruit buds, and the fruit is held close to the main stem.
22:19But it is an attractive-looking pillar, and that's what we want.
22:22So with this one, all we're going to do is to take these, right?
22:26So we're going to count out one, two, three, four, five buds, and maybe take it to six.
22:30And I'm going to cut that there, right?
22:32So that gets cut at that point there, just like that.
22:35And I'll go over the whole plant like that, just taking it, taking off these leaves and shoots like that.
22:42There's another one there.
22:43We'll take that one to there.
22:44And you can see what's happening.
22:46We're reducing the shape there and the size, and what these do is they produce flower buds right down there at the base.
22:53So that's what we're after.
22:55This one here, we'll cut that back into there, and I'm going to put my hand around the front and take that one.
23:00That's it there.
23:01Now there we are.
23:02That's it.
23:03And to stop it growing too high, I'm just going to take the top off that, the top third off it at least.
23:09There we go.
23:10That's it done.
23:12Once you've done it, you can't put it back.
23:14So remember what you did.
23:16And if it is wrong, don't do it again.
23:19But in this case, I think it's right.
23:21Then we come to the apricot, and what I want to do with this one is to train it.
23:26And I've put in three canes, because I want to train in the main shoots here.
23:30So I'm going to tie this one in first, right?
23:32Just an ordinary piece of string.
23:35Once round the cane, like that.
23:39And just tying it.
23:40Don't want to tie it too tight, because you don't want to constrict the sap flow in the plant.
23:45But that's it.
23:46Now, I'm just going to take the top out of this one.
23:48See that there?
23:49Going to take that out there.
23:50So that concentrates a lot of the growth at the bottom.
23:52And these will develop fruit buds down here at the base.
23:55So that's what we do with that one.
23:57With this one, I want to open out the plant, and I'm going to just take off.
24:01You know, it might seem a bit brutal, but I'm going to take off that shoot there.
24:05I'm going to take off this one at the front.
24:08And the idea with that is that I'm concentrating the flower buds production in the centre.
24:16In apples, they produce the flower buds at the base of shoots.
24:20In this one, the flowers are produced on the young shoots.
24:24So just at the end of the young shoots.
24:26So there's what we do.
24:27We just take these back so we get lots of young shoot growth.
24:30And then this one will be tied up like that.
24:33So again, just hold that tight in there and then tie it on.
24:38OK?
24:39Now what's important with all of these plants is that from now on, they're going to be kept well watered.
24:46They're going to be fertilised.
24:49And one of the things which is good for these in order to help them to produce fruit is sulphate of potash.
24:55That's what we give them.
24:56So lots of sulphate of potash to get the buds forming on the plant.
25:00This one will be trained in there.
25:02OK?
25:03So there we are.
25:04We're producing plants which have got very good structure on them.
25:07And we hope that in maybe two years' time we'll have some fruit.
25:13On the peach, which is here, I've got to do the same as I've done with the apricot.
25:18But what I'm going to do, first of all, is I'm going to take out the centre here.
25:22In order to open out the plant, to give it a bit more air drainage through the middle.
25:26Remember, if you can throw your bunnet through the middle of a bush when you've pruned it, you've done it quite well.
25:32There you are.
25:33Now that's it.
25:34And look, look what we've got.
25:36There is the only fruit on the peach.
25:39Well, I don't think there's going to be any juice running down my chin from this.
25:45This is as hard as a brick.
25:47But next year, you never know, we'll be able to pick some fruit and have the juice running down our chin
25:53and be sitting in that seat in a warm summer's day.
26:04Time now for this week's Handy Hints.
26:06Now once your peas and beans are finished harvesting, what to do is just cut down the tops but leave the root system in the ground.
26:12Because on the roots, they have little nodes which is going to put nitrogen back into the soil.
26:17And this is where we're going to put our brassicas next year.
26:20And brassicas absolutely love a good bit of nitrogen.
26:26I went off and picked a couple of fruit because I wanted to let you see something today.
26:30We often get asked about this sort of blemishing on an apple.
26:35And that is caused by the disease apple scab.
26:39It's a fungal disorder.
26:41It comes in on the leaves and then it can sometimes go onto the fruit.
26:44But you know, it's okay because you can just peel that off and the apple is perfectly okay inside.
26:50So nothing to worry about.
26:52What I would suggest is that you try and pick resistant varieties.
26:56There are a lot of varieties now which are disease free.
26:59But this one here on this apple is a bit different.
27:02There we've got a thing called crack.
27:05Apple crack, star crack, people call it different things.
27:08What's happened here is that when it was dry, the skin got set on the apple.
27:15And then we got a little bit of rain.
27:17Or maybe you watered the plant if it was in a pot.
27:19The skin couldn't stretch quickly enough so it cracked.
27:23And what happens then?
27:24It starts to rot.
27:25The wasps get in.
27:26The flies get in.
27:27I'd throw that one away.
27:29I'd peel that one and eat it.
27:39So quite a good tatty harvesting when you look at it.
27:41I mean, I'm impressed with the Sarpomera.
27:43Yes, these are, look at the size of them.
27:45They're perfect for baking tatty.
27:46Right, so that's a modern sort of variety.
27:48This is an old variety, Caerse Pink.
27:51Although there are some good potatoes in this,
27:53there's a lot of kind of small ones.
27:54But, you know, that's a big crop.
27:56That's just from Tushaw, it's the same as that.
27:58Anyway, that's it from us, isn't it?
28:00Next week, Brian and Liz is here
28:02and Brian's going to be looking at simple ways
28:04to making your garden more accessible
28:06if you've got mobility issues.
28:07And we're revisiting an area of the garden
28:10that has been redesigned in memory of our late colleague,
28:13the great Jim McCall.
28:15Now you can catch up all the prep work there
28:17in episodes one, three and six of this series
28:20over on the iPlayer.
28:21And you can also catch all the episodes
28:23for this series there as well.
28:25But, from the two of us.
28:27Bye.
28:28Bye.
28:28Good night.
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