The aim of our work is to identify and characterise genetic solutions for the control of take-all disease in wheat. Take-all is a serious root disease of wheat which is a major constraint during consecutive wheat cropping. The disease is caused by the soil dwelling ascomycete fungus Gaeumannomyces graminis var. tritici (Ggt) (Freeman & Ward, 2004). The fungus causes black necrotic lesions in the root tissue which restrict the uptake of water and nutrients from the soil (Figure 1). This results in characteristic patches of stunted and prematurely ripening plants under field conditions (Figure 2). Due to this reduced root function excess nitrogen is left in the soil post-harvest (Macdonald & Gutteridge, 2012).