NI's honey bees: Population at risk due to no bee inspectorate
The last full-time bee inspector retired at the end of October 2024 and the part-time inspector role has been vacant since December 2024.Where AFB and EFB occur, the disease control of infected colonies is the responsibility of DAERA and it's inspectors.Although beekeepers must report diseases within their own colonies, bee inspectors confirm such notifiable diseases, contain outbreaks, inspect neighbouring hives, and advise on destroying affected colonies.
'A threat to our bees'
Mrs Hodges, a beekeeper in County Down who has around 80-100 hives, said bee inspectors "play a very important part in our normal beekeeping"."We now are at a critical stage where, through lack of recruitment and replacement, we have no bee inspectors," Mrs Hodges stated."The diseases themselves are not a threat to the public, they are a threat to our bees."However, she said if diseases spread, it could have a knock-on effect for food supply and pollination services due to honey bees being a key pollinator.AFB and EFB do not affect the quality of the honey that the bees produce.Mrs Hodges said Daera's recruitment process is "not good enough"."It is good for the future, but we have a crisis right now," she added.
Gareth Gillan, a beekeeper for over 20 years and treasurer at Mid Antrim Beekeepers Association, said he is "really concerned"."Whenever we do get inspectors back, is there going to be loads of cases of foulbrood?"American foulbrood especially is spore forming, so those spores can live up to 50 years, 60 maybe, max, so that will be in the environment for that length of time," he said."It's not something that will go away after a couple of years, they will still be present in the environment for a long time to come. "
Mr Gillan said that about 15 years ago one of his hives had a confirmed case of AFB and he had to destroy the rest of the colony. "I was a bit remorseful because I had only started my beekeeping career and this had happened. But it was best practice".For the next two years his hives were checked regularly by the bee inspector for further signs of disease.
In a statement, Daera said it recently met with the UBKA, adding that it is "committed to ensuring that its statutory obligations are fulfilled, which in the case of bee health is primarily to respond to confirmed findings of a notifiable pest or disease in honeybees"."In addition, the Department provides funding to the Agri-Food and Biosciences Institute (AFBI) to provide research and free testing for bee disease, available to support all beekeepers to maintain bee health in Northern Ireland," Daera said.
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Daily Mail
4 hours ago
- Daily Mail
Eight super simple Middle Eastern recipes from Sunday Brunch chef Sabrina Ghayour
WARM PAN-FRIED COURGETTES WITH GREEN YOGURT & PICKLED CHILLIES Simplicity is the mother of invention – and this is one of those dishes I make when I have courgettes to use because I nearly always have all the other ingredients to hand, and it's really quick and tasty. I'm known to add feta and even chopped preserved lemons, but it really doesn't need much else, as it's delicious enough all by itself. SERVES 4-6 olive oil, for frying 2 large or 3 small courgettes, cut diagonally into 1cm-thick slices sea salt flakes and freshly ground black pepper For the green yogurt 150g thick Greek yogurt 1 fat garlic clove ½ a small pack (about 15g) of flat-leaf parsley, some reserved to serve ½ a small pack (about 15g) of fresh coriander, some reserved to serve squeeze of lemon juice 1 tbsp olive oil To garnish 4-5 pickled red chillies, thinly sliced 2 pinches of nigella seeds 1 Put all the green yogurt ingredients in a small bullet blender or mini food processor with some salt and pepper and blitz well until smooth. 2 Heat a large frying pan over a high heat, drizzle in some olive oil and fry the courgette slices for 2-3 minutes on each side until browned, in 2-3 batches if necessary. Remove from the pan and arrange on a serving platter – don't worry about them cooling, as room temperature is ideal for serving. Season with salt and pepper. 3 Dot the green yogurt over the courgettes. Finely chop the reserved herbs, then sprinkle with the pickled chillies and nigella seeds, before serving. DUCK & POMEGRANATE SALAD WITH HONEY POMEGRANATE SAUCE This salad is a real favourite of mine. Duck legs are still relatively affordable, particularly if it's a special occasion, and the amount of meat you get from two legs is just perfect for this recipe. The 'quackling' (as Nigella once called it), or crispy duck skin, is an essential and rather sensational addition. 2 duck legs (about 460g) 3 fat spring onions 100g mixed salad leaves 100g pack of pomegranate seeds, juice from the pack reserved for the dressing handful of mint leaves, rolled up tightly and thinly sliced into ribbons sea salt flakes and freshly ground black pepper For the dressing 2 tbsp pomegranate molasses 2 tsp runny honey 2 tbsp olive oil juice from the pack of pomegranate seeds (see above) 1 Preheat the oven to 190C/ 170C fan/gas 5. Line a small baking tray with baking paper, and line a plate with a double layer of kitchen paper. 2 Position the duck legs on the lined tray, season the skin with salt and pepper, then roast for 1 hour. 3 Meanwhile, cut the white part of the spring onions into small batons, then slice very thinly into matchsticks. Put in cold water and set aside. Thinly slice the remaining green parts. 4 Once the duck legs are cooked, remove from the tray, leaving them on the baking paper, and set aside. 5 Increase the oven temperature to 240C/220C fan/gas 9. Line the baking tray with fresh baking paper. 6 Carefully remove the skin from the duck without breaking it (use a knife to help you release it from the underside), put it on the lined tray and roast for 10 minutes until extra-crispy. Remove the duck skin and transfer to the paper-lined plate to drain. 7 Mix the dressing ingredients in a small bowl, season with salt and pepper and set aside. Shred the duck meat using your fingers or a pair of forks. 8 To serve, arrange the mixed salad leaves on a large platter, scatter over some of the pomegranate seeds and the green and white parts of the spring onions. Arrange the duck meat on top and season with salt and pepper, then add the remaining pomegranate seeds and the mint. Use a spoon to drizzle over the dressing. CHAPLI KEBAB These spicy patties are beyond delicious, and the obvious reason why they are so popular with Afghanis and Pakistanis is because they are deeply satisfying when smashed into bread. Given that they are popular in both regions, I don't dare suggest where they originate from – my only job is to share good food with you – but these beauties are an essential addition to your home repertoire. 500g minced lamb (20% fat) 3 spring onions, thinly sliced from root to tip 1 small onion, very finely chopped 2 fat garlic cloves, minced 4cm piece of fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée 1 tsp chilli flakes 1 tsp ground coriander 1 tsp ground cumin 1 small pack (about 30g) of fresh coriander, finely chopped, plus extra leaves to serve 1 large tomato, deseeded and finely chopped, liquid drained 1 tbsp cornflour 1 egg sea salt flakes and freshly ground black pepper To serve flatbreads, warmed thinly sliced red onion thick Greek yogurt 1 Put all the kebab ingredients in a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. 2 Divide the kebab mixture into 8 equal portions and roll into balls, then flatten into thin patties (I do this between two sheets of baking paper). 3 Heat a large frying pan over a high heat and, once hot, fry the patties for 2-3 minutes on each side until nicely browned and cooked through. 4 Serve with the flatbreads as well as the remaining coriander, sliced red onion and yogurt. SPICED SAFFRON CHICKEN KEBABS Persians love a chicken kebab, and over the years I have created many versions of the classic saffron lemon chicken recipe. This is one I'm really proud of because it has hints of Turkish cuisine with the inclusion of pul biber, and a little sprinkling of Greek influence by way of the oregano and garlic combo. No matter which ingredients are used, as always taste is everything – and these are bursting with flavour, ideal for the barbecue or the oven. SERVES 2-4 650g boneless, skinless chicken thighs, cut into bite-sized pieces olive oil flatbreads, to serve For the marinade 1 large onion, halved and thinly sliced into half-moons 3 garlic cloves, minced 2 good pinches of saffron threads, ground to a powder using a pestle and mortar, then steeped in 2-3 tbsp boiling water 1 tbsp dried wild oregano 2 tsp ground turmeric 1 heaped tsp pul biber (Turkish chilli flakes) 1 tbsp caster sugar finely grated zest and juice of 2 unwaxed limes 150g thick Greek yogurt sea salt flakes and freshly ground black pepper 1 For the marinade, put the onion and garlic in a mixing bowl, season very generously with salt and pepper and stir. Add the remaining marinade ingredients and mix well. Add the chicken pieces and a generous drizzle of olive oil then mix well again. Cover the bowl with clingfilm and leave the chicken to marinate in the refrigerator for at least 60 minutes, or overnight if you have time. 2 When the dish is ready to cook, preheat your oven to its highest setting. Line a baking tray with baking paper and place the chicken on it. (If you have metal or wooden skewers you can thread the chicken pieces onto them and place them on the lined tray.) Drizzle the chicken with a little olive oil, then cook for 18-20 minutes until nicely browned and cooked through. Serve with the flatbreads. CARROT CHIPS WITH ZA'ATAR YOGURT I love veggie chips – and carrot chips are among my favourite kind. This is a dish in itself, and the flavour combination makes it so incredibly moreish. Quite frankly, I could easily eat the lot in no time at all, so how many servings the recipe makes depends on how hungry you are in the moment. The yogurt also works well with shop-bought vegetable crisps, raw carrot sticks and other crudités. 1kg carrots, peeled olive oil, for drizzling sea salt flakes and freshly ground black pepper For the za'atar yogurt 250g thick Greek yogurt 1 heaped tbsp za'atar, plus extra to serve finely grated zest of 1 and juice of ½ an unwaxed lemon 1 tsp garlic granules 1 Preheat the oven to 180C/160C fan/gas 4. Line your largest baking tray with baking paper. 2 To prepare the carrots, trim the root end of each with a diagonal cut, then use a Y-shaped peeler to shave each carrot into long slices, or use a sharp knife to thinly slice them as best you can. Place the slices on a clean tea towel and dry off as much of the moisture as possible. 3 Spread the carrot slices out on the lined tray, drizzle with some olive oil (but not too much) and bake for 25-30 minutes until crispy – check after 22 minutes to ensure they are not burning, as every oven varies. Remove from the oven, season generously with salt and leave to cool. 4 Mix all the yogurt ingredients together in a bowl and season generously with salt and pepper. Spread onto a platter or plate, finish with a drizzle of olive oil and a little za'atar, then top with the carrot chips and serve. PINEAPPLE, SPICED CARAMEL & THYME TARTE TATIN Tarte tatin has to be one of my favourite desserts of all time. Apples aren't the only fruit that deliver great results – pineapple is also fantastic and marries well with my love of spice. This is delicious served warm with whipped cream, custard or ice cream. SERVES 6 plain flour, for dusting 500g block of puff pastry 150g caster sugar ½ tsp ground cinnamon ½ tsp freshly ground black pepper leaves from 4 sprigs of thyme 500g fresh pineapple (avoid canned), thinly sliced 25g unsalted butter, cut into small pieces 1 Preheat the oven to 200C/ 180C fan/gas mark 6. 2 Select a large ovenproof frying pan for your tarte tatin. Dust a clean work surface with a little flour and roll the puff pastry out into a circle slightly larger than your pan. 3 Put the pan over a medium heat, scatter the sugar evenly over the base and sprinkle the cinnamon, pepper and thyme leaves evenly over the top. Once the pan heats up, swirl the sugar around in the pan (don't stir) until it has dissolved and turns a deep caramel colour. Arrange the pineapple slices nicely in the pan (this will be the top of your tart), then add the butter around the pineapple, turn the heat up a little and cook for a few minutes until the pineapple starts to caramelise on all sides, shaking the pan occasionally to prevent the pineapple from sticking. 4 Remove the pan from the heat and place your pastry circle on top, tucking the edges carefully all round the inside of the pan, being careful not to burn your fingers on the hot caramel. Bake on the top shelf of the oven for 25-30 minutes until the pastry is puffed up and deeply golden brown. 5 Wearing oven gloves, remove the pan from the oven, then place a serving plate larger than the pan over it. Carefully flip the pan and plate over together to turn the tart out on to the plate, and serve. TOMATO, CUMIN & ROASTED VEGETABLE PILAF Rice has always been a staple in my culture and my own diet. All the varieties, colours and different recipes – I just love them all. I also think rice can make a spectacular dish in its own right and not just as a side dish, and this vibrant and flavourful pilaf could certainly be the star of the show. But you can, of course, also serve it with roasted meats, fish, seafood or grilled halloumi and a myriad of stews and curries. It's also a great way to sneak lots of fresh vegetables into your cooking without the resistance often encountered when catering for a family. SERVES 6 1 large aubergine, quartered lengthways and cut into chunks 1cm thick 1 large or 2 small courgettes, quartered lengthways and cut into chunks 1cm thick 1 red pepper, cored, deseeded and cut into strips 1cm wide, then diced 1 yellow pepper, cored, deseeded and diced into 1cm cubes 1 tbsp dried wild oregano olive oil 1 large onion, finely chopped 6 fat garlic cloves, finely chopped 2 tsp cumin seeds 2 tsp ground turmeric 4 tbsp tomato purée 300g basmati rice 50g butter, cut into small cubes 450ml cold water Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 200C/180C fan/gas 6. Line a large baking tray with baking paper. 2 Place the aubergine, courgette and peppers on the lined tray. Add the oregano and a generous amount of salt and pepper and drizzle very generously with olive oil, then using your hands, mix to coat evenly. Spread the vegetables out on the tray and roast for 30 minutes, then remove from the oven and set aside. 3 Place a large saucepan over a medium-high heat (medium if using a gas hob) and drizzle in enough olive oil to coat the base of the pan. Add the onion and garlic and cook until translucent. Add the cumin seeds, turmeric and tomato purée and cook, stirring, for a couple of minutes. If the ingredients start to stick, add a little water. Next, add the rice, butter and a very generous amount of salt and pepper, then stir until the butter melts and coats the rice. Pour in the cold water and stir well, then cover the pan with a lid and cook over a gentle heat (low if using a gas hob) without stirring for 30 minutes. 4 Fluff the rice with a fork, carefully fold in the roasted vegetables and warm them through for a couple of minutes, then serve. PRAWNS WITH COCONUT TURMERIC SAUCE Prawns and seafood in general would be part of my dream feast. Nothing makes me happier than chargrilled seafood with lots of different sauces, from sweet to spicy. I've spent a lot of time in Thailand and Southeast Asia and always feel so inspired when I return home, and this is one of those recipes that I've been making for a few years now as a result. SERVES 3-4 50g desiccated coconut olive oil 3 garlic cloves, very finely chopped 1 tbsp ginger purée 3 fingers of fresh turmeric, scrubbed and finely grated 1 tbsp caster sugar squeeze of lime juice, plus lime wedges to serve 250ml coconut cream 8-12 raw king prawns, about 80g each, peeled with tails left on handful of fresh coriander, roughly chopped Maldon sea salt flakes and freshly ground black pepper 1 Preheat the oven to 220°C, 200°C fan, gas mark 7. Line a baking tray with baking paper. 2 Spread the coconut out on the lined tray and toast in the oven for 7-8 minutes until golden. Remove from the oven and set aside. 3 Place a saucepan over a medium heat, drizzle in some olive oil and fry the garlic, ginger and turmeric together for a few minutes until the garlic begins to colour around the edges. Add the sugar, lime juice, coconut cream and a good amount of salt and pepper and mix well. Simmer gently for 8 minutes, then remove from the heat. 4 Heat a griddle pan or frying pan over a high heat. Rub the prawns all over with olive oil and season with a little salt and pepper, then add to the hot pan and cook for a couple of minutes on each side until firm, fully opaque and cooked through. 5 Quickly reheat the sauce and stir in half the toasted coconut. 6 Place the prawns on a serving plate, drizzle with the sauce and sprinkle with the rest of the toasted coconut, then finish with the chopped coriander and serve with lime wedges. NOW BUY THE BOOK Our recipes are taken from Persiana Easy by Sabrina Ghayour, with photographs by Kris Kirkham (Mitchell Beazley, £28, published on 14 August). To pre-order a copy for £23.80, go to or call 020 3176 2937. Free UK delivery on orders over £25.
The Herald Scotland
4 hours ago
- The Herald Scotland
Southwest Airlines flight takes dramatic plunge in response to nearby aircraft
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Scotsman
21 hours ago
- Scotsman
Police close Forth Road Bridge due to Greenpeace protest
Police are urging people to avoid the area Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Police have closed the Forth Road Bridge to all vehicles due to a Greenpeace protest. An international team of Greenpeace activists have abseiled from the bridge to block an INEOS tanker from delivering its cargo of fracked American gas to the Grangemouth petrochemical facility. Advertisement Hide Ad Advertisement Hide Ad The Greenpeace climbers abseiled from beneath the bridge's service walkway, unfurling six giant 'Plastics Treaty Now' banners. Greenpeace say they will remain suspended 25 metres above the main shipping lane of the River Forth. They are supported by a rescue crew on the bridge and a boat team in the river below. Officers were called to reports of a protest around 1.05pm on Friday. They remain at the scene and engaging with those involved. Police said they are urging people to avoid the area. Police are urging people to avoid the area. | Luca Marino / Greenpeace Greenpeace protest comes during Trump visit A Greenpeace spokesperson added: 'The 10 climbers are confronting the giant INEOS tanker 'INDEPENDENCE'. Advertisement Hide Ad Advertisement Hide Ad 'The vessel spent the last 10 days crossing the Atlantic carrying 27,500 cubic metres of ethane bound for Grangemouth where it will be used by INEOS in the production of virgin plastic. 'The Greenpeace protest comes during Donald Trump's visit to Scotland. 'Over the past three years, INEOS Energy has made investments exceeding $3bn in the US oil and gas sector, and the US petrochemicals industry is investing heavily in new chemical and plastics production projects. 'Like INEOS, US Fossil Fuel giants are attempting to weaken the Global Plastics Treaty to avoid caps on virgin plastic production.' Advertisement Hide Ad Advertisement Hide Ad The protestors are supported by a rescue crew on the bridge and a boat team in the river below. | Luca Marino / Greenpeace Meanwhile, Traffic Scotland is advising drivers to use the Queensferry Crossing due to the incident. More updates to follow.
