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There are few places as striking or as beautiful as the Lower Dyfi Valley in mid Wales.

But there’s more to it that just pretty views. Since the 1970s it’s been a UNESCO biosphere reserve which recognises the importance of its biodiversity and ecology.

And Machynlleth became the first town in Wales to declare a climate emergency, which commits it to becoming carbon zero.

But what does that mean for those living here?  And what are they doing to combat climate change?

Anita's meeting the townsfolk who are lessening their carbon footprints to make their town one of the most climate friendly in the UK

The Woodland Trust is creating the UK’s largest new native forest in Hertfordshire. 

Ellie first visited the site in 2011 and now she is back to see how the trees that she helped to introduce have fared.  

She meets some of the committed volunteers who are bringing the forest to life and discovers the wildlife that is thriving in the newly created woods. 

But can the same be said for the sapling that Ellie planted at the time?

By 2040, we'll all be expected to get around in new electric vehicles. 

But with millions of them on our roads where will all the extra electricity come from? 

Charlotte hits the road to see if solar panels and wind farms in our countryside will provide the power we need.

Helen meets with the team behind an eco project called Tŷ Solar (Welsh for Solar House) which is taking place in North Pembrokeshire. 

Helen meets architect Gareth Dauncey who gives her a tour of the brand new design of an affordable and eco-friendly style of housing. 

And she visits a site where they are building a small hamlet of Tŷ Solar houses where she chats to site manager Jens Schroeder and apprentice Adam Derbyshire.

If you liked the look of the curry Anita cooks up in the programme, then here’s the recipe:

It’s vegetarian, seasonal and cheap and easy to make.

Ingredients:

2 medium onions, roughly chopped.

1 tbsp vegetable oil

1 tsp salt

1 large red chilli , seeds in if you like it hot !

Fresh Ginger about an inch 

1 tsp cumin seeds 

1 tsp garam masala

1 tsp turmeric

3 tomatoes, chopped

4 medium sized potatoes, cubed

Kale leave -  a big bowl full

Cabbage – a big bowl full

A handful of fresh coriander

Method:

Sweat the onions in the oil with the cumin seeds until brown,  about 7 minutes. Add the spices, salt  ginger, chilli and chopped tomatoes and cook for 10 minutes, stirring so it doesn’t stick. . Add potatoes and cook for a further 15/20 minutes until the potatoes are almost soft.  Add a little water if necessary. Finish by adding the chopped leaves and cook for a further 15 minutes. Sprinkle with fresh coriander and serve with a roti and some yoghurt (you can use a vegan alternative)