Episode 24

Image for Episode 24Not currently available on BBC iPlayer

Landward, 2011/2012 Episode 24 of 26

Duration: 30 minutes

Dougie Vipond examines the implications of proposed changes to the way farmers across Europe are subsidised. Nick Nairn deconstructs a Christmas turkey and Dougie visits Smoo Cave near Durness.

  • Common Agricultural Policy – Part 1

    Common Agricultural Policy – Part 1

    As European Farming minister begin to debate proposed reform of the Common Agriculture Policy, Euan McIlwraith looks back over last fifty years of farming policy across Europe.

  • Nick’s Top Turkey Tips 2/4

    Nick’s Top Turkey Tips 2/4

    In the second of four items deconstructing the Christmas Turkey, Nick Nairn demonstrates how to make stock from the turkey bones and a warming Turkey Broth.

    Turkey Broth
    I have wonderful memories of my Grandma’s soups, particularly this one. She would always finish it off with a good sprinkling of chopped fresh parsley – which I thought was pretty exotic at the time! This is my version, and I like to put in rice to give the soup more body. To make it extra special, use a rich stock made the turkey carcasse and chop up some of the turkey into the broth – the secret of a good broth IS the stock.

    Serves 4

    1.2 litres (2 pints) good turkey stock
    75gm diced carrot
    75gm diced celery stick
    75gm diced onion
    75gm diced leek (white and green parts)
    sea salt and freshly ground black pepper
    a squeeze of fresh lemon juice
    120 g leftover cooked turkey, diced
    2-3 tablespoons chopped fresh parsley

    1 Put the stock into a large pan with the vegetables. Season lightly with salt and freshly ground black pepper, cover and bring to the boil.
    Turn down the heat and simmer, half covered for 15-20 minutes.

    2 Taste the soup and season again if necessary, adding a squeeze of lemon juice – this will really bring out the turkey flavour. Stir in the turkey, allow to heat through then ladle into warm soup bowls. Sprinkle with parsley and serve scalding hot as my Grandma always did! It tastes even better if it’s left to cool and then reheated the next day. It also freezes well.

  • Shetland Ponies

    Shetland Ponies

    The Shetland Pony Grand National is one of the highlights of the annual Horse of the Year Show help at Olympia in London. Dougie Vipond meets the two Scottish riders and ponies to have qualified for the event and finds out about the hard-working and versatile ponies.

  • Caves

    Caves

    In the first of three films featuring some of Scotland’s most dramatic Caves, Dougie Vipond visits Smoo Cave in Caithness.

  • Common Agricultural Policy – Part 2

    Common Agricultural Policy – Part 2

    In the second of his two items on the Common Agriculture Policy, Euan McIlwraith looks at the reform proposals that a currently on the table and gets reaction from politicians, farmers and environmental groups.

Credits

Series Producer
Simon Cousins
Participant
Nick Nairn
Presenter
Dougie Vipond

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