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Episode 1

Landward 2017/2018

Dougie Vipond and the team are back for a brand new series. This week Dougie celebrates the food that shaped the nation. Euan goes climbing to prepare a nest for ospreys, and Nick takes the Landward food van to Kelso.

30 minutes

Last on

Fri 14 Apr 2017 19:30
Βι¶ΉΤΌΕΔ One Scotland HD & Scotland only

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Episode 22017/2018

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Clip

Osprey Nest

Osprey Nest

Euan faces his fear of heights to scale a sixty-five foot tree. The Scots Pine is home in the summer months to a pair of Ospreys who return each year to breed. Before they arrived back from Africa Euan helped do some essential maintenance on their treetop home.

The Scots Kitchen

The Scots Kitchen

Dougie begins a three part series looking at the foods that made a nation. He is joined for this exploration of our culinary past by Fiona Richmond from Scotland Food and Drink.

Joyce Campbell

Joyce Campbell
Landward returns to Armadale near Thurso to follow another day in the life of Scotland’s Sheep farmer of the year Joyce Campbell, as she gathers in her Gimmers from the hill. Joyce is passionate about sharing her work and regularly uses social media to demonstrate the important role played by farmers.

Scotland’s Native Dog Breeds

Scotland’s Native Dog Breeds

Over five weeks Landward provides a beginners guide to some of Scotland’s native dog breeds. This week it’s the turn of the Shetland Sheepdog.

Βι¶ΉΤΌΕΔ economics

Βι¶ΉΤΌΕΔ economics

Dougie investigates the decline in the number of Βι¶ΉΤΌΕΔ Economics classes being taught across Scotland and explores how food education can play a vital role in the nation’s health.

The Landward Food Van

The Landward Food Van

Dougie and Nick take the food van to Kelso where Nick puts a modern twist on some classic ingredients from the Scots Kitchen.

Nick's Scotch Broth Risotto recipe

Nick's Scotch Broth Risotto recipe

SCOTCH BROTH RISOTTO

40g carrot

40g celery

80g potato

30g turnip

100g barley soaked over night

1 litre lamb stock made with 200g lamb breast

60g mature cheddar

2 tbsp chopped parsley

1 tsp lemon juice

Salt

Black pepper

40g butter

Stock recipe

200g diced lamb breast

1 carrot roughly chopped

1 onion roughly chopped

2 stalks celery roughly chopped

Method

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Place all in a pan, bring to boil, skim and then reduce to low simmer

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Simmer 1 hour, then sieve stock out

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Let stand until cold

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Skim fat from surface

Risotto

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Place barley and stock in a pan, bring to the boil, reduce heat and leave to simmer

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Cut veggies into small dice and after 30 minutes add to pan and cook for approx. 12 mins until potato softens

ο‚·

By this time most of the stock should have been absorbed

ο‚·

Finish the risotto by adding the 60g cheese and butter and beating until thick and glossy

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Finally add parsley and season with salt and pepper

Credits

Presenter Dougie Vipond
Presenter Euan McIlwraith
Presenter Nick Nairn
Producer Simon Cousins
Executive Producer Rachel Bell

Broadcast