Second pair of breeding ospreys in Poole a 'major milestone'
A second pair of breeding ospreys has been spotted in a "major milestone" for a reintroduction project, a charity has said.Birds of Poole Harbour said the two ospreys, female 1H1 and male 374, were only the second pair of breeding ospreys in southern England since 1847.The first pair, female CJ7 and male 022, hatched four chicks in May.Birds of Poole Harbour said 1H1 and 374 hatched two chicks, one on 3 June and one on 5 June.
"This is another major milestone for the project, and is a real testament to the hard work that goes into reintroduction projects," the charity said.
Male 374 and female 1H1 first encountered one another last year and established a pair bond, the charity said.Female 1H1 returned in the spring and roamed the local area, visiting many of the nest platforms she and 374 had found the previous summer.On 5 April, 374 was also spotted in the area, and they found one another again on 6 April. The first egg was laid on 24 April.The charity said it would not share the location of the nesting site to ensure "the ongoing protection and success" of the new nest.It added there would be no livestream of "Nest Two", but that important updates would be shared.
You can follow BBC Dorset on Facebook, X (Twitter), or Instagram.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
BBC News
41 minutes ago
- BBC News
WW2 anniversary marked by poppy display at Bognor Regis pier
Organisers of an event held in Bognor Regis to mark the 80th anniversary of the ending of World War Two have said they have been "overwhelmed" by the public's response.A programme of events are taking place in the town on Saturday, including a parade from the Cenotaph to the pier and a presentation of veteran Boote-Cook, the chair of Armed Forces Day in Bognor Regis, said the 80th anniversary made the day "particularly poignant"."We hold Armed Forces Day every year to celebrate service men and women from the past, present and future. We need our service men and women and always will," she said. Ahead of this year's event, Ms Boote-Cook put the call out for 6,000 poppies to go on display at the said she was taken by surprise when 13,000 handknitted and crocheted poppies were sent in."I was only expecting 4,000 poppies. I had to hire a garage to contain them," Ms Boote-Cook 260 poppies, one to honour each person from the town who died in WW2, also feature in the Boote-Cook said that, weather permitting, the display was remain up until 30 programme of events get under way at 10:00 BST.
The Sun
an hour ago
- The Sun
I tested fans to keep you cool in a heatwave the winner costs 1p an hour to run
SUMMER is finally here with temperatures all over the UK set to hit 30 degrees this week, if not hotter. Whilst we all love the sun, it can make us feel a little sticky and sweaty especially when trying to sleep at night. A good fan is a must if you want to keep cool. Electric fans are a good option as they are cheaper, smaller, lighter and more energy efficient than air conditioning. But prices of fans vary and some don't do much to keep you cool at all, which can make buying one a challenge. Pedestal fans are a great option and tend to be more powerful than tower or table top fans. We've tested top brands including Meaco, Morphy Richards and Daewoo. Here's how they compare: Morphy Richards Air Flex 9inch Circulating Pedestal Fan £149.99, Speed settings: 8 It's expensive, but this has a DC motor which enables the fan to use less energy whilst still giving an outstanding performance. In fact, DC motors are meant to be up to 70% more efficient than air conditioning units. So, with this, you'll get maximum cooling without the worry of soaring electric bills. It's reasonably quiet and offers eight speed settings as well as advanced oscillation, which means it can direct airflow both horizontally and vertically. The fan made the entire room feel fresher, cooler and more comfortable - even when it hit 30 degrees outside. Performance: 5/5 Value: 4/5 Total score: 9/10 Status 16inch Oscillating Stand Fan £19.99, Speed settings: 3 For the price, I can't really grumble. It's not the most aesthetically pleasing, but given this cost less than £20, this was surprisingly powerful. It blew enough air around to keep a reasonably-sized room cool and it wasn't overly intrusive, though the noise measures around 40 decibels, which was higher than most. The oscillating function was very effective. The frame was a bit flimsy and it wouldn't withstand much - a child or a pet bumping into it could easily knock it over. Performance: 3/5 Value: 3/5 Total score: 6/10 Daewoo Pedestal Air Circulator Fan £79.99, Speed settings: 3 This fan was easy to put together and at 5kg, it's not too heavy, so it was easy to move from room to room too if you needed to. For nearly £80, it looked pretty flimsy and it only had three speed settings - most of the pricier ones had more to choose from. It does have a built-in oil diffuser, which did make the cool air smell lovely and created a lovely relaxing vibe around the room. It also had dual oscillation - up and down and side to side - which was effective at keeping the entire room airy and cool. Performance: 3/5 Value: 3/5 Total score: 6/10 Vonhaus Air Circulator Pedestal Fan - 16 inch £74.99, Speed settings: 12 This fan is hard to beat. Not only was it one of the best at cooling me down, it's a real design feature too. The innovative blade design is engineered to evenly push the air in a way that bounces off walls and surfaces. It's sleek and stylish yet easily cooled my kitchen diner, which is the largest room in my house. At night, a soft ambient backlight kicks in which was so calming and perfect for winding down. It has 12 speed settings to choose from and is energy efficient. Even though it's reasonably powerful at 35 watts, it only costs around 1p an hour to run. It also has an aromatherapy function which allows you to add a few drops of your own essential oils and the fan will spray cool air, that also smells amazing. Performance: 5/5 Value: 5/5 Total score: 10/10 Zanussi 16inch Pedestal Fan £24.99, Speed settings: 3 For less than £25, you are getting a reasonably powerful fan. However, the legs were not very sturdy. They are hollow plastic and lack weight making the entire product a bit top heavy. I worried about it being knocked over. It's not the quietest but at the same time, the noise wasn't overly intrusive. It also has 90-degree oscillation and it gives out a decent breeze even on the lowest setting. For a budget option, it's alright. Performance: 3/5 Value: 4/5 Total score: 7/10 Meaco Sefte 10inch Pedestal Air Circulator with Storage Bag £179.99, Speed settings: 12 A super low energy fan that costs from just 0.1p an hour to run. It was easy to assemble, sleek and so quiet you'll forget it's even there - hence it's name 'Sefte' which is an old English word meaning 'quite, gentle and undisturbed'. It was very quiet and unobtrusive yet has a powerful airflow of 1,140m3ph, allowing it to cool a room quickly. Previously, fans I've used in the bedroom keep me awake at night with their flashy displays but this has a night mode, which switches off the display light, mutes the buttons and gradually reduces the fan's speed overnight. The handy remote means you can control it without getting out of bed. I'm not surprised it's proving very popular this summer. The only downside is the price. At nearly £180, it's a pricey purchase. Performance: 5/5 Value: 3/5 Total score: 8/10 Duux Whisper Pedestal Fan £179.99, Speed settings: 26 This Duux fan has some incredible features including 26 speed settings, horizontal and vertical oscillation and a 12-hour programmable timer. The 26 settings certainly give you plenty of options to choose from but I loved the natural wind mode which is designed to replicate outdoor cooling by varying the fan speed. It also has a night mode where the speed will decrease to the lowest setting over 2.5 hours. The breeze this creates is pleasant and it lived up to its "whisper" name as it was one of the quietest I tested. Even on the highest settings, the noise was not overly intrusive. The touchscreen panel was a little difficult to operate, it was easier to use the remote control. It's very energy efficient, only costing around 0.8p to run on the highest speeds. Performance: 5/5 Value: 3/5 Total score: 8/10 Air Craft LUME Quiet 2-in-1 Pedestal Fan £119 Speed settings: 12 Say goodbye to hot stuffy days with this cutting-edge fan, which did a brilliant job of cooling larger rooms. It's quiet. In fact, the manufacturers claim it's never louder than an electric toothbrush. You pretty much forget it's there though on its highest it does go up to 60 decibels. What I loved most was that it came with an illuminated backlight which was very calming and could be used even with the fan switched off. It's easily controlled with a remote control and has front and back guards for fan blades. It has three modes - normal, natural and sleep. Natural runs at alternating speeds to simulate a natural breeze with occasional gusts and in sleep mode, it gradually reduces speed every 30 minutes until it reaches the lowest level. Perfect for hot, restless nights. Performance: 4/5 Value: 3/5 Total score: 7/10 EcoAir Equinox 16inch DC Low Power Consumption Fan £49.99, Speed settings: 12 This product is easy to assemble, efficient and economical. I thought it had an impressive power output for less than £50 and just like the Morphy Richards' fan, it has an energy efficient DC motor. It has 12 settings but it did get a bit noisy once you get to level five and I wouldn't have wanted to keep this on through the night. The fan isn't as sleek and stylish as others but it's reasonable value for money and once you've paid for it, it will cost pennies to run. It also has an energy saver function and will turn off automatically within 12 hours of the last adjustment on the control panel. Performance: 4/5 Value: 4/5 Total score: 8/10 How to keep cool in hot weather Most of us welcome hot weather, but when it's too hot, there are health risks. Here are three ways to keep cool according to the NHS... Keep out of the heat if you can. If you have to go outside, stay in the shade especially between 11am and 3pm, wear sunscreen, a hat and light clothes, and avoid exercise or activity that makes you hotter. Cool yourself down. Have cold food and drinks, avoid alcohol, caffeine and hot drinks, and have a cool shower or put cool water on your skin or clothes. Keep your living space cool. Close windows during the day and open them at night when the temperature outside has gone down. Electric fans can help if the temperature is below 35 degrees. Check the temperature of rooms, especially where people at higher risk live and sleep.
Daily Mail
an hour ago
- Daily Mail
Eight simple, sun-filled recipes from the south of France
STICKY BAKED SHALLOT AND WILD MUSHROOM QUICHE This deep-filled quiche is rich and luxurious, with a softly set, almost wobbly centre. SERVES 6-8 50g unsalted butter, plus extra as needed 14 small banana shallots, peeled and halved lengthways 250g wild mushrooms 200ml double cream 200ml whole milk 2 medium eggs, plus 3 egg yolks 200g cantal (or cheddar) cheese, grated 8 thyme sprigs salt and freshly ground black pepper salad, to serve For the pastry 150g salted butter, plus extra for greasing 250g plain flour, plus extra for dusting 60ml ice-cold water 1 Start by making the pastry. Put the butter and flour into a food processor and pulse until it resembles breadcrumbs. Add the water a tablespoon at a time, pulsing again until the dough comes together. Tip on to a lightly floured surface and press it together into a ball. Roll into a circle 2-3mm thick. 2 Butter a 24-25cm fluted tart tin (at least 5cm deep), line with the pastry, press it into the fluted sides and leave it to hang over the edges. Prick the base and sides with a fork then chill in the fridge for at least 30 minutes. 3 Meanwhile, heat the butter in a wide frying pan over a low heat. Once foaming, add the shallots and cook for 20-25 minutes until caramelised and soft. (Cover with a lid sporadically if the pan is drying up.) Remove shallots from the pan and set aside. 4 Add a little more butter and the mushrooms, and cook for 5 minutes or until soft and lightly coloured. Set aside. 5 Preheat the oven to 200C/180C fan/gas 6. Scrunch up a piece of baking parchment and use it to line the pastry case, then add some baking beans. Blind-bake in the oven for 30-40 minutes, or until the base is lightly golden, firm and crisp. Remove from the oven and trim away the excess overhanging pastry. Set the base aside. 6 Beat the cream with the milk, eggs and yolks in a bowl. Season well with salt and pepper, then add the cheese. Make sure the filling is cool before you add it to the pastry. 7 Add the cooked shallots and mushrooms to the pastry case, then pour over the cream mixture. Dot the thyme sprigs on top. Bake for 35-45 minutes, or until golden, crisp and cooked through (the filling needs to be set). Remove from the oven and leave to cool for 15 minutes before serving with salad. SLOW-ROASTED CHICKEN LOLLIPOPS WITH ESPELETTE PEPPER AND HERBS Chicken drumsticks are always a win for a picnic to be eaten by the sea or poolside, especially if they have been slow-roasted so that the meat all but falls off the bone. Always buy the best chicken you can find – free-range or organic tastes so much better. Marinating the chicken overnight gets you extra brownie points but is not essential – although do try to leave it for a couple of hours. SERVES 4 2 garlic cloves, crushed 2 tbsp olive oil 2 tbsp Espelette pepper (piment d'Espelette, available at or or Aleppo or cayenne pepper 2 tsp dried oregano 1 tsp demerara sugar 12 chicken drumsticks salt and freshly ground black pepper 1 Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment paper. 2 Blend the garlic and oil in a small bowl. In a shallow dish, mix the Espelette pepper, oregano, sugar and some salt and pepper. 3 Prepare the chicken lollipops by slicing around the thin end of the drumstick to cut the tendons, then push all the meat to the top. Remove the skin around the bottom of the drumstick, if you wish. Using a small brush, cover the drumsticks in the garlic oil, then dab them into the spice mix so they are covered all over. Line them up on the prepared baking tray and roast in the oven for 1½-2 hours. You want them to be succulent, and for the meat to be falling off the bone, so if they still feel firm put them back in the oven for a bit longer. If not crispy enough, you can turn the heat up to 200C/ 180C fan/gas 6 for the last 15 minutes. 4 Remove from the oven, plate up and enjoy. PROVENÇAL PANZANELLA A great, easy-to-assemble summer dish that makes good use of leftover bread and is full of colourful vegetables. This is lovely as part of a big lunch table or for a family barbecue to accompany grilled meats. SERVES 4-6 2 courgettes, cut into strips olive oil, for drizzling 1 tbsp maple syrup (or agave nectar) handful of pine nuts ½ a leftover baguette or 1 large slice of sourdough 2-3 heirloom tomatoes 1 small head of Castelfranco (or other crunchy) lettuce, leaves torn 1 bunch of radishes, halved 10 anchovy fillets 1 bunch of basil leaves fleur de sel (or sea salt) For the dressing 3 tbsp olive oil 2 tbsp maple syrup juice of ½ a lemon 1 Preheat the oven to 200C/180C fan/gas 6. 2 Put the courgette on a baking tray lined with parchment paper, then drizzle with the oil and maple syrup. Sprinkle with salt and the pine nuts, then cook for 20 minutes. Remove from the oven and set aside. 3 Put the leftover bread on a separate tray and toast in the oven for a few minutes until crunchy all over. (If quite hard to begin with, dampen it with a little water on the outside before putting it in the oven.) Remove from the oven and cut into chunks, then leave to cool. 4 Slice the tomatoes, remove the stem scar and drain off the juice and seeds. 5 In a large bowl, mix all the dressing ingredients, then add the bread pieces and toss so that they are evenly coated (adding more oil if needed). 6 Put the courgettes and pine nuts, tomatoes, lettuce and radishes in the salad bowl and gently turn to coat it all with the dressing. Add the anchovies on top, tear over the basil, add a pinch of salt and, finally, drizzle with a little more olive oil. MINI PAN BAGNATS WITH FRESH TUNA The pan bagnat is the typical sandwich of the south of France. You'll find it in most boulangeries, in sandwich kiosks by the sea – even being distributed by dinghy if you are out sailing. It's a satisfying Niçoise salad to go, in its own round bap, and a real casse-croûte, which is the slang word for a quick meal. I make these luxe versions with fresh tuna, but you can of course use the sustainably caught tinned kind. Part of the fun is that the vinaigrette soaks into the chunky bread. Trust me, eating this with a salty breeze blowing in your face is just the best! MAKES 8 4 small tuna steaks olive oil, for cooking a handful of pitted black olives, roughly chopped 8 anchovy fillets 8 crunchy sourdough rolls 1 garlic clove, halved 8 crunchy little gem lettuce leaves, washed 1 sweet onion (if you don't like raw onion leave out), thinly sliced 3 tomatoes on the vine, thinly sliced 4 peeled hard-boiled eggs, sliced handful of fresh basil leaves salt and freshly ground black pepper For the vinaigrette 50ml olive oil juice of ½ a lemon 1 tbsp red wine vinegar ½ tsp Dijon mustard 1 Fry the tuna steaks with a little oil in a nonstick frying pan or griddle pan for about 4 minutes on each side, or until cooked through – as this is picnic food, it's better to cook them well. Cut them in half and set aside. 2 Make the vinaigrette by combining all the ingredients in a bowl and seasoning to taste. Add the olives and anchovies to the vinaigrette and mix gently. 3 Cut the rolls in half and rub them with the garlic clove, then add some of the vinaigrette to each half. Add the lettuce, tuna, onion, tomatoes and sliced egg. Finish with a drizzle of vinaigrette, then tear up some basil and add to the sandwich. Season with salt and pepper, then close the rolls. Wrap them tightly in wax paper, tie with a little natural string (if you like, so they look cute), and pack them in a cool box for your picnic. SAFFRON RISOTTO WITH CONFIT TOMATOES One of the most prized products of the upper Var region of Provence is the elusive saffron, locally known as l'or rouge. Harvested in autumn from the flowering crocus plant, the stems are handpicked then dried. I love to flaunt the spice in this vibrant risotto with slow-cooked sweet cherry tomatoes. SERVES 4 1-1.3 litres good-quality chicken or vegetable stock olive oil, for cooking 1 white onion, diced 240g arborio or carnaroli rice 100ml white or rosé wine 1 very generous pinch of saffron threads 50g salted butter 100g parmesan, finely grated For the confit tomatoes 400g cherry tomatoes, halved a few sprigs of thyme or sage 75ml extra virgin olive oil 1 Preheat the oven to 170C/150C fan/gas 3. 2 First, make the confit tomatoes. Place them snugly in a high-sided baking tray with the thyme or sage and extra virgin olive oil. Bake for 30 minutes while the risotto is cooking. 3 For the risotto, heat the stock in a large saucepan over a medium heat, maintaining a low simmer. 4 Heat a generous drizzle of olive oil in a deep frying pan over a medium heat and fry the onion for 4-5 minutes until starting to soften, then add the rice. 5 Toast the rice for 2 minutes, stirring regularly. When it looks translucent, add the wine. Cook off the wine for a minute or so, then add the saffron. 6 Start adding the stock, one ladle at a time, stirring regularly. Cook over a low heat for 20 minutes until the rice is firm but cooked. Remove from the heat, add the butter, cover and allow to rest for 2 minutes. Finally, stir in a generous handful of the parmesan. 7 Remove the tomatoes from the oven. Divide the risotto between bowls, then top with the tomatoes and plenty of extra parmesan. CANTALOUPE MELON AND LIME GRANITA Simple and refreshing, this is summer in a melon bowl. The perfect end to a relaxed lunch together or as an afternoon treat by the pool. SERVES 4 100g caster sugar 100ml water 2 cantaloupe melons juice of 2 limes, plus zest of 1 1 Put the sugar and water in a saucepan and bring to a simmer to dissolve the sugar. Once the sugar has dissolved, remove from the heat and set aside to cool. 2 Cut the melons in half through the 'waist', scoop out the seeds and discard them, then scoop out most of the flesh, putting it in the bowl of a food processor. 3 Leave a wall of flesh inside the melon, about 1cm thick (so not scooping out right to the skin). Blend the flesh, adding the cool sugar syrup and the lime juice and zest. Reserve the hollowed-out melons, because these will be used as bowls for the granita. 4 Pour the blended melon into a container or baking dish that will fit in the freezer. Put the four cantaloupe shells in the freezer too. Freeze for 1 hour, then use a fork to scrape the granita mixture. Freeze again and then scrape again. Repeat this two or three times until you have a granita texture. 5 Transfer the granita to the cantaloupe halves to serve. PEA, CUCUMBER AND MINT CHILLED SOUP I am a huge fan of a refreshing, cool soup in summer, and there's nothing that does it as well as this fresh concoction of green vegetables and mint. This makes a pretty starter and can be served in a small bowl or a large glass. olive oil, for cooking 1 large sweet onion, roughly chopped 1 garlic clove, roughly chopped 300g fresh or frozen peas 180ml vegetable stock handful of ice cubes 2 cucumbers, halved, deseeded and roughly chopped fleur de sel and freshly ground black pepper 200ml crème fraîche mint leaves, roughly chopped, to serve 1 Heat a little oil in a large saucepan over a medium heat and fry the onion and garlic for a few minutes. Add the peas and stock, cover and cook for about 10 minutes, stirring frequently. 2 Remove the peas in stock from the heat and add the ice cubes – this helps to preserve the bright green colour. Transfer to a food processor and add the cucumbers. Season with salt, then blend until very smooth. If you are making this in advance, store it in the refrigerator until needed. 3 Serve in individual soup bowls or glasses and season each with a little salt and pepper, then add a nice dollop of crème fraîche and sprinkle with chopped mint. PORTABLE POTATO SALAD WITH ANCHOVIES AND QUAIL'S EGGS The key to a great potato salad is in the double dressing. While the potatoes are still warm, toss them in the lemony vinaigrette so the flesh soaks up all the seasoning, then dress them a second time to achieve the creamy and tangy finished flavour. This is a great portable picnic salad, no knife needed, and you can take a tin of anchovies in the basket to drape over the top when serving. You can also do the same with the quail's eggs, keeping them separate and letting others do the peeling work. SERVES 4 750g new potatoes (I use rattes) 4 celery stalks, sliced 10g chives (and their flowers if available), finely chopped, plus extra to serve 60g fresh peas, cooked 1 tbsp chopped capers 1 tbsp chopped cornichons 50g pitted black olives 16 quail's eggs 16 best-quality tinned anchovy fillets salt and freshly ground black pepper For the vinaigrette 2 tbsp extra virgin olive oil 1 tbsp lemon juice 1 tsp Dijon mustard For the creamy dressing 70g crème fraîche 70g mayonnaise 2 tsp Dijon or wholegrain mustard 1 Place the potatoes in a saucepan of cold salted water. Bring to the boil and simmer for 10-15 minutes, or until soft when tested with the tip of a sharp knife. 2 Mix together the ingredients for the vinaigrette in a large bowl. When the potatoes are soft, drain them and then return them to the dry pan to release some steam. 3 Use a fork to crush them in half (the rugged edges absorb the dressing all the better) and toss them while warm in the vinaigrette. 4 For the creamy dressing, mix together all the ingredients in a separate bowl until well combined. 5 Add the celery, chives, peas, capers and cornichons to the potatoes and toss with the creamy dressing. Add the olives and stir everything together. 6 Bring a saucepan of water to the boil and cook the quail's eggs for 2 minutes, then cool in a bowl of ice-cold water. Peel the quail's eggs, then add to the salad along with the anchovy fillets. To finish, scatter with the chive flowers and a few extra chopped chives. NOW BUY THE BOOK Our recipes are from At Home In Provence by Jeany Cronk, with photographs by Lizzie Mayson (Hardie Grant, £27). To order a copy for £22.95 until 6 July, go to or call 020 3176 2937. Free UK delivery on orders over £25.
