Meet the family growing precious Cornish saffron on the Roseland peninsula

After a summer underground the lilac crocus flowers are now starting to peep through the soil on the Roseland Peninsula in Cornwall.

Picking and processing Cornish saffron is very time-consuming and takes a lot of effort.

The fact that the harvest is during autumn when the weather is changeable can make it even more difficult .

But for Brian and Margaret Eyers, who run The Cornish Saffron Company, it's a labour of love.

The couple have been growing saffron for the last six years.

The spice first came to Cornwall in the 14th century and was traded for copper and tin, before being commercially grown in the county until the turn of the 18th century.

Now most of what we use today comes from abroad from places like Iran, Spain, France, Morocco, which has brought the price down.

After the saffron is harvested in the morning, the afternoon is for the precise work of plucking out the threads of Cornish saffron