Episode 4

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Landward, 2012/2013 Episode 4 of 26

Duration: 30 minutes

Scottish countryside magazine. Dougie Vipond investigates the impact of new laws on egg production, Euan McIlwraith helps to harvest reeds on the River Tay, and Andy Torbet begins a kayaking journey from the heart of Scotland out into the North Sea.

  • Isle of May

    Isle of May

    Dougie Vipond visits the Isle of May, five miles off the Fife coast, to meet the resident warden and some of the British Trust for Conservation Volunteers who help out on the island. Each year the Isle is visited by thousands of seabirds and the birdwatchers who come to see them. In the week before the visitor season started Dougie joined a work party carrying out essential maintenance on the island.

  • Sport Food

    Sport Food

    Nick Nairn begins a three part mini-series looking at the latest science in sports nutrition. He discovers some unexpected ingredients are now considered an essential part of an elite athletes diet. This week Nick prepares a beetroot starter.

    Beetroot soup with crème fraiche and chives.



    Serves 4.


    Ingredients:
    1 x clove of garlic – peeled and chopped
    ½ stick of celery – peeled and sliced
    1 x small carrot – peeled and sliced
    1 x medium onion – peeled and sliced
    2-3 teaspoons of Cumin seeds
    750gm peeled and thinly sliced beetroot.
    1 – 11/2 litre of Beef stock
    Salt and freshly ground black pepper
    25gm butter
    Crème fraiche and chives to garnish.



    Method:

    Melt the butter in a large saucepan then add the onions and coat well. Add the chopped garlic, carrot, cumin seeds and celery and cook for 5-6 minutes without colouring.
    Add the beetroot and stock, season then bring to the boil before turning down the heat to a simmer for approx 45 minutes or until a knife passes easily through the beetroot. Cooking time will of course depend on how thinly the beetroot has been sliced.
    Remove from the heat and liquidize until smooth. Adjust seasoning. Place into the serving bowl and garnish with crème fraiche and chives.

  • Battery hens

    Battery hens

    Sarah Mack examines the impact of the E.U. ban of battery cages on Scottish egg producers. While our farmers are complying with the ban, some competitors across the channel are ignoring it, meaning they produce eggs much cheaper than Scottish producers.

  • Kayak

    Kayak

    Adventurer Andy Torbet begins a three part series travelling by Kayak from central Perthshire to the Bass Rock in the North Sea. Along the way he’ll pass on some top tips for kayakers and reveal the history of landmarks he passes along the way.

  • Tay Reed bed

    Tay Reed bed

    The reed bed on the banks of the River Tay is the biggest of its kind in the UK. The reeds are used as roofing materials by Thatchers but the beds are also a haven for a whole range of wildlife. Euan McIlwraith joins the annual reed harvest.

Credits

Presenter
Dougie Vipond
Series Producer
Simon Cousins
Participant
Andy Torbet
Presenter
Euan McIlwraith

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