0:00:02 > 0:00:05The sun is out, flowers are blossoming, crops are growing,
0:00:05 > 0:00:08calves and lambs are playing in the fields,
0:00:08 > 0:00:10and Easter eggs are but a distant memory.
0:00:10 > 0:00:13It's spring, and Landward is back.
0:00:30 > 0:00:34Hello, and a very warm welcome to the programme from Perthshire.
0:00:34 > 0:00:37In a moment, I'll be meeting a dog lover behind
0:00:37 > 0:00:39a rescue service for unwanted gundogs.
0:00:39 > 0:00:41But first, here's what else is coming up...
0:00:43 > 0:00:45Euan tries his hand as a flower farmer...
0:00:45 > 0:00:47So you just pinch that at the bottom?
0:00:47 > 0:00:49Yeah, just pinch at the bottom, and just pluck.
0:00:49 > 0:00:50So...
0:00:50 > 0:00:5280 million to go.
0:00:52 > 0:00:54..Sarah meets the competitive young farmers
0:00:54 > 0:00:58who've spent the winter pampering their livestock...
0:00:58 > 0:00:59He's had the radio on every day.
0:00:59 > 0:01:01- Does he have a favourite tune? - Erm...
0:01:01 > 0:01:04Well, I suppose he does quite like Ex's & Oh's.
0:01:04 > 0:01:06He does, sort of, perk his ears up to that.
0:01:06 > 0:01:08..and I hit the shoreline
0:01:08 > 0:01:10in search of shellfish.
0:01:10 > 0:01:12- Well done, that man. - There you go.
0:01:12 > 0:01:14- Hey.- There you are. There you are, Dougie,
0:01:14 > 0:01:16that's your first lobster.
0:01:20 > 0:01:23Over the years, we've featured many types of working dogs -
0:01:23 > 0:01:26from sheep dogs, rescue dogs, to gundogs.
0:01:26 > 0:01:29Now these animals are incredibly intelligent, obedient,
0:01:29 > 0:01:31and hard-working.
0:01:31 > 0:01:33But what happens to them when they come
0:01:33 > 0:01:34to the end of their working lives?
0:01:38 > 0:01:39It's hard to believe,
0:01:39 > 0:01:43but all of these dogs were unwanted by their owners...
0:01:43 > 0:01:45and that's where Carol Begg comes in.
0:01:45 > 0:01:46WHISTLE SOUNDS
0:01:46 > 0:01:49She runs the only rescue service
0:01:49 > 0:01:51solely for gundogs in Scotland,
0:01:51 > 0:01:55and she's seeing an increase in demand.
0:01:55 > 0:01:56Come on, Heidi.
0:01:59 > 0:02:02- Carol, how are you? Here's Heidi back.- Thank you.
0:02:02 > 0:02:04How did you come to have these
0:02:04 > 0:02:06beautiful dogs in your possession?
0:02:06 > 0:02:09Well Bryn and Drew, who are cocker spaniels - brothers, but from
0:02:09 > 0:02:12different litters - they came in to us
0:02:12 > 0:02:14- from a family breakdown.- Uh-huh.
0:02:14 > 0:02:18And they had a few dogs, and they could no longer keep them.
0:02:18 > 0:02:21Heidi is sister to one of our pointers -
0:02:21 > 0:02:22a litter sister -
0:02:22 > 0:02:27and it was discovered that Heidi has hereditary cataracts,
0:02:27 > 0:02:30and her owner felt they couldn't cope with this, because
0:02:30 > 0:02:33she was bought as a dog to work - to do deer tracking and stuff.
0:02:33 > 0:02:35And what about Rosie?
0:02:35 > 0:02:38Rosie is a clumber spaniel.
0:02:38 > 0:02:42She is affected by a condition called exercise induced collapse,
0:02:42 > 0:02:45so they were worried in case maybe somebody unscrupulous
0:02:45 > 0:02:48got a hold of her, and maybe bred from her.
0:02:48 > 0:02:50She is quite timid, though, isn't she?
0:02:50 > 0:02:52She's very timid. She's very, very scared of people,
0:02:52 > 0:02:55but I'm determined that I'll get her to be a working gundog.
0:02:55 > 0:02:58She's got all the proper instincts,
0:02:58 > 0:03:00and she loves it.
0:03:01 > 0:03:04The dogs may come from gamekeepers who have retired
0:03:04 > 0:03:08or lost their jobs, and have to give up their dogs.
0:03:08 > 0:03:12Sometimes, they haven't quite made the grade as working gundogs,
0:03:12 > 0:03:14and Carol takes on their training.
0:03:14 > 0:03:18'Today, she is attempting to train me, as well as Drew.'
0:03:19 > 0:03:21- If you want to throw it...- OK.
0:03:21 > 0:03:24..and he should remain sitting there...which he's not.
0:03:24 > 0:03:26Naughty boy.
0:03:27 > 0:03:29- Drew.- Drew.
0:03:29 > 0:03:32So tell me, how did you get into training
0:03:32 > 0:03:34and rescuing dogs in the first place?
0:03:34 > 0:03:37Well, rescuing animals I've done since I was 15.
0:03:37 > 0:03:40I was one of the kids that came home with every stray animal
0:03:40 > 0:03:44under the sun, much to my mother's horror.
0:03:44 > 0:03:47Is there a typical story behind the dogs that you rescue
0:03:47 > 0:03:50and end up training, or are they all, kind of, individual tales?
0:03:50 > 0:03:52There isn't really.
0:03:52 > 0:03:55You know, there's 101 reasons why people give up a dog.
0:03:55 > 0:03:59Whether it's been somebody that's taken on the likes of
0:03:59 > 0:04:03a working cocker, and not really researched the breed fully,
0:04:03 > 0:04:07and then they find out, by the time the dog's got to 9-18 months,
0:04:07 > 0:04:10months, they've got this absolute live wire on their hands
0:04:10 > 0:04:13that they can no longer control.
0:04:13 > 0:04:16Carol is seeing an increasing number of dogs coming to her
0:04:16 > 0:04:20from owners who can't cope with the demands of a gundog breed.
0:04:20 > 0:04:24We do have an issue with spaniels
0:04:24 > 0:04:27showing aggressive behaviour,
0:04:27 > 0:04:30which, some of the time, it's because they're
0:04:30 > 0:04:32not getting the mental stimulation that they need.
0:04:32 > 0:04:35So it's like a child being bored - they get into trouble,
0:04:35 > 0:04:37and it's the same with the dogs.
0:04:37 > 0:04:39- OK.- OK?- No bother.- So sit up.
0:04:39 > 0:04:41'No danger of boredom for Drew.'
0:04:41 > 0:04:43It's time for whistle commands,
0:04:43 > 0:04:47'and another chance for me to show him who's boss.'
0:04:47 > 0:04:48So what are the signals?
0:04:48 > 0:04:52For Drew, all we have is just a "peep-peep" on the whistle.
0:04:52 > 0:04:55- And...- That'll bring him over? - That should bring him back.
0:04:55 > 0:04:57- Are you wanting to...? - Shall I give it a go?- Yep.
0:04:57 > 0:04:59Drew... PEEP-PEEP
0:05:02 > 0:05:03He just sat there.
0:05:03 > 0:05:04THEY LAUGH
0:05:07 > 0:05:10Drew 2, Dougie 0, I think.
0:05:11 > 0:05:14Carol reckons she takes in about
0:05:14 > 0:05:1650 rescue gundogs each year.
0:05:16 > 0:05:18Some stay with her for good.
0:05:18 > 0:05:21But she's able to let most of them go to new owners,
0:05:21 > 0:05:24either as working dogs, or as family pets...
0:05:24 > 0:05:29which goes to show there can be a happy ending for every TAIL.
0:05:32 > 0:05:36The sun in Perthshire is welcome after a long winter.
0:05:36 > 0:05:40But a sure sign that spring has arrived is the site of daffodils.
0:05:40 > 0:05:44Euan's been to Angus to discover how the golden flower
0:05:44 > 0:05:47has become one of Scotland's hidden export successes.
0:05:49 > 0:05:51Most of us will pick the odd bunch of daffodils
0:05:51 > 0:05:53when you're out for a walk.
0:05:53 > 0:05:55But here in Angus, as you can see,
0:05:55 > 0:05:58daffodils are really big business.
0:05:58 > 0:06:02Over 80 million of these stems are going to be hand-picked,
0:06:02 > 0:06:04chilled, sorted, and then sent
0:06:04 > 0:06:06all over the world in just six weeks.
0:06:09 > 0:06:14During the daffy season, 300 people are involved in picking and packing
0:06:14 > 0:06:17here at Grampian Growers near Montrose.
0:06:17 > 0:06:19- Peter?- Peter Salmon, pleased to meet you.
0:06:19 > 0:06:22- So this is your field of daffies? - Yeah.
0:06:22 > 0:06:25'Second-generation daffodil grower Peter Salmon is going
0:06:25 > 0:06:27'to put me to work in the fields.'
0:06:29 > 0:06:31So when did these ones come out?
0:06:31 > 0:06:34These are just first picked today, on this variety.
0:06:34 > 0:06:36And how many are you growing here?
0:06:36 > 0:06:38We grow about 70 acres on this farm.
0:06:38 > 0:06:39- That's a lot of daffodils.- It is.
0:06:39 > 0:06:41What about weather like this?
0:06:41 > 0:06:42Is it a serious problem for you?
0:06:42 > 0:06:44Because the air, it's raw.
0:06:44 > 0:06:46The snow has stopped, but the hailstones keep on coming.
0:06:46 > 0:06:48It's not a serious problem for the daffodils.
0:06:48 > 0:06:50It's not great for picking them
0:06:50 > 0:06:52when they don't grow a huge amount in these cold temperatures.
0:06:52 > 0:06:55But from a health point of view, it doesn't affect them that much.
0:06:55 > 0:06:57Are these ready for picking?
0:06:57 > 0:06:58That one there, yeah, ready for picking.
0:06:58 > 0:07:00You want to pick them as what we call pencils -
0:07:00 > 0:07:03- before they burst.- You've got different heights, as well?
0:07:03 > 0:07:05- Does that affect it? - Yeah, we want a certain height.
0:07:05 > 0:07:07We're looking for about a 30 centimetre length.
0:07:07 > 0:07:10So what's the technique? Cos presumably it's not that simple.
0:07:10 > 0:07:12Generally, hold with one hand,
0:07:12 > 0:07:14and pluck with the second hand,
0:07:14 > 0:07:15get them into bunches of ten,
0:07:15 > 0:07:18- and put an elastic band round them. - These are a bit small, aren't they?
0:07:18 > 0:07:20But we'll try it anyway.
0:07:20 > 0:07:22- So you just pinch that at the bottom?- Yeah,
0:07:22 > 0:07:24just pinch at the bottom, and just pluck.
0:07:24 > 0:07:27How hard is it? I'd imagine, on a beautiful spring day,
0:07:27 > 0:07:29this is an absolute joy.
0:07:29 > 0:07:32The reality of today is that it's about four degrees.
0:07:32 > 0:07:35- It must be hard.- It is a hard job. It is a hard job.
0:07:35 > 0:07:37Long hours, carrying them all to the end of the rows,
0:07:37 > 0:07:40putting them all in trays, ready for dispatch, as well.
0:07:40 > 0:07:41So...
0:07:41 > 0:07:4380 million to go.
0:07:44 > 0:07:47Those 80 million Scottish daffodils
0:07:47 > 0:07:49are sent all over the world.
0:07:49 > 0:07:51- Mark?- Morning, Euan.
0:07:51 > 0:07:55'Mark Clark is going to show me the massive logistical effort involved'
0:07:55 > 0:07:57in ensuring their fresh arrival
0:07:57 > 0:08:00on the other side of the globe.
0:08:00 > 0:08:01What's going on here?
0:08:01 > 0:08:02Yeah, this is our flower pack house.
0:08:02 > 0:08:04We've got three separate orders.
0:08:04 > 0:08:06We've got a supermarket order on the left,
0:08:06 > 0:08:08we have an export order going to mainland Europe,
0:08:08 > 0:08:11and then we actually have a USA order being packed today,
0:08:11 > 0:08:13on the right-hand side of the line.
0:08:13 > 0:08:16- So we can go and pack some American ones?- Yes.
0:08:16 > 0:08:17Everything is cold store,
0:08:17 > 0:08:20so once it comes in from the field in this state...
0:08:20 > 0:08:23You don't have to cold store them in this weather - it's freezing.
0:08:24 > 0:08:28They come out to get packed, they go straight back into the cold store.
0:08:28 > 0:08:31They're then transported in refrigerated transport,
0:08:31 > 0:08:33they go into a cold store at Heathrow...
0:08:33 > 0:08:36- So they'll fly out? - They'll fly from Heathrow to Boston.
0:08:36 > 0:08:39So they will fly on Sunday morning.
0:08:39 > 0:08:41So this could be on somebody's dining room table by,
0:08:41 > 0:08:43what, Wednesday?
0:08:43 > 0:08:46Tuesday/Wednesday, that'll be in someone's house in America.
0:08:46 > 0:08:49So why do the Americans want Scottish daffodils?
0:08:49 > 0:08:53They do produce their own, but their season tends to be quite early.
0:08:53 > 0:08:56So they rely on UK - in our case Scottish production -
0:08:56 > 0:08:58for late in the season.
0:08:58 > 0:09:01- So are your ones better? - Absolutely.
0:09:01 > 0:09:03- Scottish is always better. - How much are they going to cost?
0:09:03 > 0:09:06A dollar a bunch, so it's quite expensive.
0:09:06 > 0:09:08By the time you get air freight, the labour, the picking,
0:09:08 > 0:09:11it's quite an expensive bunch of daffodils
0:09:11 > 0:09:13by the time it gets into the household in America.
0:09:13 > 0:09:14See, I would disagree with you.
0:09:14 > 0:09:17I think a dollar for a bunch of Scottish daffodils
0:09:17 > 0:09:19is not extravagant. I think it's good.
0:09:19 > 0:09:21I think it's good value for money.
0:09:21 > 0:09:23What's that worth to the Scottish economy?
0:09:23 > 0:09:25In terms of bunches, they would be on average
0:09:25 > 0:09:27about 8-8.5 million bunches
0:09:27 > 0:09:30of Scottish daffodils produced every year
0:09:30 > 0:09:32in a 6-7 week period.
0:09:32 > 0:09:35To the industry, it's probably worth about £2.5 million.
0:09:35 > 0:09:38- As I say, a very short period. - So it's quite significant?
0:09:38 > 0:09:39It is significant, yeah.
0:09:39 > 0:09:42When are they going to turn into proper daffodils, with flowers?
0:09:42 > 0:09:45If you were to put that bunch in a vase of water,
0:09:45 > 0:09:48roughly 48-72 hours
0:09:48 > 0:09:50that would be in full bloom.
0:09:50 > 0:09:53So they look a little bit like a bunch of leeks at this point...
0:09:53 > 0:09:55They're not impressive at the moment, are they?
0:09:55 > 0:09:58They will turn into something...
0:09:58 > 0:10:00something quite stunning.
0:10:02 > 0:10:06You know, it's hard to imagine that these humble Angus daffies, in just
0:10:06 > 0:10:10a few days' time, will be in vases across Europe and North America.
0:10:10 > 0:10:14And, you know, despite the weather, it's really good to know that
0:10:14 > 0:10:17a little ray of Scottish sunshine is spreading across the globe.
0:10:31 > 0:10:32It's 7.30 in the morning,
0:10:32 > 0:10:35I've just struggled into a pair of waders, and the more observant
0:10:35 > 0:10:38amongst you will have noticed that I've not got a fishing rod with me.
0:10:38 > 0:10:41That's because I'm going to be getting a lesson
0:10:41 > 0:10:43in an alternative way of fishing called cleeking.
0:10:46 > 0:10:50I'm here to meet cleeking enthusiast Derek Cowie.
0:10:50 > 0:10:52- Derek, how are you?- Nice to see you, Dougie.- Yeah, you, too.
0:10:52 > 0:10:55'He's on the Fife coast near Anstruther,'
0:10:55 > 0:10:58where I'm joining him on the hunt for crab and lobster.
0:10:59 > 0:11:01Is this a good day for cleeking?
0:11:01 > 0:11:03Yeah, I think we'll have some good fun.
0:11:03 > 0:11:05Tide's on its way out, so maybe we'll get some lobsters.
0:11:05 > 0:11:07- Let's rattle on, shall we?- OK.
0:11:09 > 0:11:12These rock formations are perfect for these lobster holes.
0:11:12 > 0:11:15Down at the bottom here, you can see...
0:11:15 > 0:11:17there's lots of these little types of holes.
0:11:17 > 0:11:19They don't look very much, but, to be honest,
0:11:19 > 0:11:22as long as there's a bit of water in the back...
0:11:22 > 0:11:24Uh-huh?
0:11:24 > 0:11:26Oh, actually, there's something in there.
0:11:26 > 0:11:28I don't think... It'll probably be small.
0:11:28 > 0:11:31This is what we just call a green crab.
0:11:31 > 0:11:32We don't take 'em.
0:11:32 > 0:11:35- There's nothing spectacular about these things.- Uh-huh.
0:11:38 > 0:11:39Derek, tell me, what is cleeking?
0:11:39 > 0:11:42Cleeking, basically, it's a method of catching lobsters
0:11:42 > 0:11:45and crabs without using pots or traps.
0:11:45 > 0:11:46That's the cleek in your hand?
0:11:46 > 0:11:49This is the cleek. It's nothing special,
0:11:49 > 0:11:52just about a six-foot-long, six-millimetre bit of bar,
0:11:52 > 0:11:55with a smallish hook at the back end of it. Nothing too dangerous.
0:11:55 > 0:11:59I go down at low tide, and I can get to the little crevices
0:11:59 > 0:12:01and cracks, put the cleek in behind them,
0:12:01 > 0:12:04work it across the hole, and hopefully pull out a lobster.
0:12:04 > 0:12:07How did you get into this in the first place?
0:12:07 > 0:12:10Well, kind of a funny story. I was just...
0:12:10 > 0:12:12digging for lugworm back down here, when I was a little boy.
0:12:12 > 0:12:16And two young guys came, and either side of where I was digging,
0:12:16 > 0:12:17they pulled out lobsters.
0:12:17 > 0:12:19I thought that was amazing.
0:12:19 > 0:12:22So I went up, told my mother, and...
0:12:22 > 0:12:25I'd never saw her move so fast - she took a couple of pound out her wallet,
0:12:25 > 0:12:28came rushing down here, bought the lobsters off the guys.
0:12:28 > 0:12:31This was 1978, I'd never seen my mum spend £2 before in my life.
0:12:31 > 0:12:34So I thought, "I'm having some of that."
0:12:34 > 0:12:38OK, right, so I'm pretty sure we've got something here, I can feel him.
0:12:38 > 0:12:40So this is going to take a little bit of...
0:12:40 > 0:12:43- getting out, because now he knows I'm here. - SPLASHING
0:12:43 > 0:12:45- You hear that? Do you hear that? - Yeah.
0:12:45 > 0:12:48That's him bucking and trying to go somewhere.
0:12:48 > 0:12:49Well, he's got nowhere to go.
0:12:49 > 0:12:51- There he is.- There he is. - There, see him?
0:12:51 > 0:12:53HE PANTS
0:12:53 > 0:12:54Come on.
0:12:54 > 0:12:57- If you pull him slowly in through the mud...- Uh-huh.
0:12:57 > 0:12:58..I'm not damaging him.
0:12:58 > 0:13:00There you go, here we come.
0:13:00 > 0:13:01There we are...
0:13:01 > 0:13:04- Well done, that man. - ..one lobster.
0:13:05 > 0:13:07He didn't put up too much of a fight?
0:13:07 > 0:13:09No, maybe when they're a bit cold.
0:13:09 > 0:13:11- HE BLOWS - But see how fast?
0:13:11 > 0:13:13That's one's quite quick. That one will crush you.
0:13:13 > 0:13:15No, absolutely, I'll keep my hands out of the way.
0:13:15 > 0:13:17'You need a licence for cleeking
0:13:17 > 0:13:19'if you plan to sell what you catch.
0:13:19 > 0:13:22'Derek, though, only takes what he intends to eat.
0:13:24 > 0:13:26'Small lobsters have to go back.
0:13:26 > 0:13:29'If they're less than 9cm from the eye socket
0:13:29 > 0:13:32'to the back of the head, or are carrying eggs,
0:13:32 > 0:13:34'Derek has to return them.'
0:13:35 > 0:13:38'I love the fact I'm out here in the...
0:13:38 > 0:13:39'in amongst the elements,
0:13:39 > 0:13:42'but also I really love the fact that you can go down on any day
0:13:42 > 0:13:44'and sit by the beach, and go down cleeking,
0:13:44 > 0:13:47'and, before you know it, pull a couple of lobsters,
0:13:47 > 0:13:50'chuck them on the fire, and we're having lobster for lunch.
0:13:50 > 0:13:53'And it's the freshest lobster you'll ever taste in your life.'
0:13:53 > 0:13:54Not a bad one again.
0:13:55 > 0:13:59All right, Dougie, I think it's your turn to have a shot at this.
0:13:59 > 0:14:01- We've got a nice hole here. - Okey doke.
0:14:01 > 0:14:04Keep the cleek with the head pointing that direction,
0:14:04 > 0:14:05and go right into the back.
0:14:06 > 0:14:09Start off at this edge here, and...
0:14:09 > 0:14:11give it a... Hold it with a nice bit of vigour.
0:14:11 > 0:14:13And then back and forward, back and forward,
0:14:13 > 0:14:16moving along the back of the wall.
0:14:16 > 0:14:19- Until...- Think I'll move a wee bit closer in.- Yep, that's it.
0:14:19 > 0:14:21- There you go.- Oh, hello.
0:14:21 > 0:14:23- Can you feel that? - Oh, I can.- Yeah, you can.
0:14:23 > 0:14:26- He'll either grip you, which is great...- He's gripping me.
0:14:26 > 0:14:28He's gripped you.
0:14:28 > 0:14:30Come on, come on. Oh, he's let me go.
0:14:30 > 0:14:32Ah, well, there you go. You go back in and do it again,
0:14:32 > 0:14:35or you can do it from the other way. You can do it from any way.
0:14:35 > 0:14:37I guess the thing about a hole like this
0:14:37 > 0:14:39- is they can't really go anywhere. - No, no...
0:14:39 > 0:14:41He's coming out, no matter what. There he is.
0:14:41 > 0:14:43You get him? DEREK GRUNTS
0:14:43 > 0:14:45- Yes.- There you go. - Well done, that man.
0:14:45 > 0:14:46- Hey.- There you go, there you are.
0:14:46 > 0:14:49- There you are, Dougie - your first lobster.- My first one.
0:14:49 > 0:14:51- He's right on the borderline. - Uh-huh.
0:14:51 > 0:14:53He's about as small as we can take.
0:14:55 > 0:14:57Well, we've got a couple for the pot, that was great fun,
0:14:57 > 0:15:00and we're going to head to Derek's for a lobster breakfast.
0:15:00 > 0:15:04Later in the programme, I'll be joining Nick Nairn in the food van.
0:15:04 > 0:15:05He'll be cooking up some lobster
0:15:05 > 0:15:10and crab to find out which one the people of Perth are partial to.
0:15:11 > 0:15:14- I'm preferring lobster this morning, though. Let's go.- Let's go.
0:15:14 > 0:15:17And if you've got any ideas for things you would like to see
0:15:17 > 0:15:20on the programme, you can get in touch via our Facebook page
0:15:20 > 0:15:21or e-mail:
0:15:34 > 0:15:37Throughout the series, as I crisscross Scotland, I'm going to
0:15:37 > 0:15:41be stopping off to show you some of my favourite spots for a pit stop.
0:15:41 > 0:15:44This location today is so fantastic, I'm willing to get up really early.
0:15:44 > 0:15:47It's 6.30 in the morning...
0:15:47 > 0:15:48Yeah, I know.
0:15:48 > 0:15:49..and that is Loch Leven.
0:15:53 > 0:15:56Famous for being the place where Mary Queen of Scots was held
0:15:56 > 0:16:00prisoner, these days, Loch Leven is a national nature reserve.
0:16:00 > 0:16:07Showing me the amazing birdlife is RSPB site manager Uwe Stoneman.
0:16:07 > 0:16:10Loch Leven's the biggest lowland loch in Scotland.
0:16:10 > 0:16:13It serves two functions for birds.
0:16:13 > 0:16:16One is it provides food, and the other one is it provides shelter.
0:16:16 > 0:16:18With it being a big loch, you can sit in the middle,
0:16:18 > 0:16:21and you're safe from predators.
0:16:22 > 0:16:26What we're here for today is just to have a look at our lapwing here that are breeding.
0:16:26 > 0:16:28So tell me what I'm looking for in terms of seeing lapwing.
0:16:28 > 0:16:31A good thing about the bird is it's quite obvious.
0:16:31 > 0:16:34They like open spaces, they like short grass,
0:16:34 > 0:16:38and they're sitting there on eggs at the moment.
0:16:38 > 0:16:40They do have a call, which is brilliant, which is
0:16:40 > 0:16:44where they get their Scottish name from, which is peewit.
0:16:44 > 0:16:45There's one there.
0:16:45 > 0:16:47LAPWING CALLS
0:16:47 > 0:16:48Just kind of like, "Pee-wit!"
0:16:48 > 0:16:51Breeding season continues until July,
0:16:51 > 0:16:57but you can see and hear lapwing at Loch Leven all year round.
0:16:57 > 0:16:58LAPWING CALLS
0:16:58 > 0:17:00Pull!
0:17:00 > 0:17:02Now, as we've seen on Landward in the past,
0:17:02 > 0:17:06Scotland's young farmers like a bit of fun.
0:17:06 > 0:17:10They're also a competitive bunch, and Sarah's been to Aberdeenshire
0:17:10 > 0:17:13to see them putting their livestock skills to the test.
0:17:16 > 0:17:19SARAH: Every young farmer's got to learn their trade,
0:17:19 > 0:17:21and this is one of the ways they do it.
0:17:21 > 0:17:23CATTLE LOW
0:17:23 > 0:17:27These animals all belong to members of young farmers' clubs,
0:17:27 > 0:17:30who are about to compete against each other in the annual
0:17:30 > 0:17:33overwintering show and sale.
0:17:38 > 0:17:41Back in the autumn, young farmers came to Thainstone
0:17:41 > 0:17:43to choose and buy their calves for the competition,
0:17:43 > 0:17:46and we sent a camera along to see what happened.
0:17:49 > 0:17:52Among the dozens of young farmers desperate to buy a show calf
0:17:52 > 0:17:56at Thainstone Mart last October was veteran competitor Sarah Balfour.
0:17:58 > 0:17:59The reason I enjoy it most, I suppose,
0:17:59 > 0:18:03is you come to the sale, you pick the calf, you try and buy it
0:18:03 > 0:18:05hopefully, and then you feed it through the entire winter, you
0:18:05 > 0:18:09look after it, it's solely yours, and then you take it to the sale.
0:18:09 > 0:18:12Hopefully to win a prize, but at the end of the day,
0:18:12 > 0:18:14hopefully to make a profit.
0:18:14 > 0:18:17There'll be over £2,000 of prize money up for grabs,
0:18:17 > 0:18:20but only if Sarah can secure the right calf.
0:18:20 > 0:18:24Despite stiff competition, she gets the beast she wants.
0:18:24 > 0:18:28AUCTIONEER'S PATTER
0:18:28 > 0:18:31Really pleased. This is the calf I wanted.
0:18:31 > 0:18:32It was really the only one I wanted today,
0:18:32 > 0:18:35and I've got what I came for, so I'm happy.
0:18:35 > 0:18:38Hoping to beat Sarah in the competition are sisters
0:18:38 > 0:18:40Anne and Catriona MacArthur.
0:18:40 > 0:18:43Catriona has her eyes on a male calf - or stott -
0:18:43 > 0:18:46she hopes to bag for under £950.
0:18:46 > 0:18:50AUCTIONEER'S PATTER
0:18:53 > 0:18:54Got one!
0:18:55 > 0:19:01I bought a stott for £900, a limousin cross stott.
0:19:01 > 0:19:03And she got a stott as well.
0:19:03 > 0:19:05- For 920.- For 920.
0:19:05 > 0:19:08She's quite happy with him as well, the correct shape,
0:19:08 > 0:19:09and what we are looking for.
0:19:09 > 0:19:12Hopefully weight's on, put weight on and make money, we'll be happy.
0:19:15 > 0:19:18Five months on, we've come to see how they've all fared
0:19:18 > 0:19:20over the winter.
0:19:20 > 0:19:21CATTLE LOW
0:19:21 > 0:19:24Mine's roughly put on about 160 kilos, which I'm happy with,
0:19:24 > 0:19:25yeah, it's good.
0:19:25 > 0:19:26So what about yours, Catriona?
0:19:26 > 0:19:29Mine's put on 180 kilos, so they're roughly about the same -
0:19:29 > 0:19:31they were bought at a similar weight.
0:19:31 > 0:19:34The calves have all done really well. He's put on 138 kilos.
0:19:34 > 0:19:36- Are you happy with that? - Yeah, I'm happy with that.
0:19:36 > 0:19:38What have you been doing to, sort of,
0:19:38 > 0:19:40get him ready for show performance?
0:19:40 > 0:19:43We've spent the last, sort of, fortnight, three weeks, every day,
0:19:43 > 0:19:47on the halter, just getting him used to all different sights and sounds.
0:19:47 > 0:19:49He's had the radio on every day.
0:19:49 > 0:19:51- Does he have a favourite tune? - Erm...
0:19:51 > 0:19:54Well, I suppose he does quite like the Ex's & Oh's tune,
0:19:54 > 0:19:56it's got quite a catchy tune, I suppose.
0:19:56 > 0:19:59- Ex's & Oh's.- Yeah, he does sort of perk his years up to that.
0:19:59 > 0:20:01MUSIC: Ex's & Oh's by Elle King
0:20:01 > 0:20:05After months of care and preparation, it's time for the show.
0:20:05 > 0:20:08The competition is fierce with every young farmer keen
0:20:08 > 0:20:12to get their hands on the rosettes and prize money.
0:20:13 > 0:20:16A class of five feisty steers, one of which -
0:20:16 > 0:20:19this one here - is Anne's.
0:20:20 > 0:20:22Anne's stott comes fourth in his class,
0:20:22 > 0:20:25and Catriona's earns a respectable third.
0:20:28 > 0:20:30There she goes.
0:20:30 > 0:20:32It's Sarah's moment of truth.
0:20:32 > 0:20:33Ooh! Good luck!
0:20:34 > 0:20:37Looks like all the training has paid off.
0:20:37 > 0:20:42Sarah's calf behaves impeccably in the ring, earning her a first prize.
0:20:45 > 0:20:46Thank you very much.
0:20:46 > 0:20:49It's not just about the prestige.
0:20:49 > 0:20:52A red rosette can add hundreds of pounds to the hammer price
0:20:52 > 0:20:54when the calves are sold at auction.
0:20:56 > 0:21:00Fantastic news for Sarah, and the other girls did well, as well,
0:21:00 > 0:21:03but I suppose the real test comes tomorrow,
0:21:03 > 0:21:05when they all go to be sold.
0:21:06 > 0:21:11The auction is the culmination of months of hard work.
0:21:11 > 0:21:12First up is Anne.
0:21:12 > 0:21:20She paid £920 back in October, and she sells for a respectable 1,050.
0:21:20 > 0:21:21AUCTIONEER'S PATTER
0:21:21 > 0:21:24Sarah's prize-winner is up next.
0:21:24 > 0:21:31The beast cost her £960, and goes for 1,180.
0:21:31 > 0:21:33It's Catriona who is the big winner on the day, though.
0:21:33 > 0:21:40She paid just £900 for her animal, and sells for 1,220.
0:21:42 > 0:21:44The margins might be small,
0:21:44 > 0:21:47but all three of our young farmers have managed to turn a profit
0:21:47 > 0:21:50while learning the stockmanship skills
0:21:50 > 0:21:52vital to the future of the industry.
0:21:52 > 0:21:55You need to make money, you need to cover your costs for feed,
0:21:55 > 0:21:57labour, all the work you've put in.
0:21:57 > 0:21:59- So are you going to come back again next year?- Hopefully.
0:21:59 > 0:22:02- Smiles on your faces now cos you've got the cheques.- Yeah.- Yeah.
0:22:02 > 0:22:04- Are you happy?- Yeah.- Yeah.
0:22:04 > 0:22:07At least we're not paying the mart back, or we wouldn't get enough profit, I think.
0:22:07 > 0:22:10And you will be able to see more of the young farmers
0:22:10 > 0:22:13when they appear in series two of The Mart,
0:22:13 > 0:22:15coming soon on BBC One Scotland.
0:22:15 > 0:22:17CATTLE LOW
0:22:24 > 0:22:27DOUGIE: Earlier in the programme, I was on the Fife coast at low tide,
0:22:27 > 0:22:30learning how to catch lobster and crab.
0:22:30 > 0:22:32Now I need to find out how to cook them,
0:22:32 > 0:22:35and who better to show me than Nick Nairn?
0:22:35 > 0:22:38He's in the Landward food van, and this time,
0:22:38 > 0:22:41we're hitting the pavements of Perth.
0:22:44 > 0:22:46- So, Dougie.- Yes?
0:22:46 > 0:22:49- As ever, good to have you as my assistant.- Lovely to be here.
0:22:49 > 0:22:52We have a beautiful Scottish lobster, not the one that you caught,
0:22:52 > 0:22:53cos you ate the one that you caught!
0:22:53 > 0:22:55We did kind of have it for breakfast, yes.
0:22:55 > 0:22:56Scottish brown crab.
0:22:56 > 0:23:01The question is, which do you think the great citizens of Perth prefer?
0:23:01 > 0:23:02Well, I think they'll go for lobster,
0:23:02 > 0:23:04because I prefer the taste of lobster.
0:23:04 > 0:23:07However, there is a certain sort of thing about crab,
0:23:07 > 0:23:09it's quite meaty and lovely, so who knows?
0:23:09 > 0:23:11It's also a third of the price.
0:23:11 > 0:23:14- I prefer the crab.- Me too!
0:23:14 > 0:23:16So, two claws, you need to take the claws off.
0:23:17 > 0:23:21- Just...- Just here? - Yeah, that's good.
0:23:21 > 0:23:22And...
0:23:22 > 0:23:25twist it apart and take the tail off.
0:23:26 > 0:23:27- Did that work?- It did, yeah!- Good.
0:23:27 > 0:23:30I was expecting you to be a little queasy.
0:23:30 > 0:23:33Now, these have been pre-cooked. How did you cook them?
0:23:33 > 0:23:35The lobster first of all went in the freezer, put it to sleep,
0:23:35 > 0:23:39into a pan of heavily salted boiling water for five minutes,
0:23:39 > 0:23:41then left to cool at room temperature.
0:23:41 > 0:23:43We cooked the crab for 15 minutes,
0:23:43 > 0:23:46and then let it cool in the water itself.
0:23:46 > 0:23:49The crab, much thicker shell, more meat in here,
0:23:49 > 0:23:51takes longer for the heat to penetrate it.
0:23:51 > 0:23:53So the meat in the lobster is in the tail, is in the claws,
0:23:53 > 0:23:54not much in the head.
0:23:54 > 0:23:58- With the crab, most of the white meat is in the claws.- OK.
0:23:58 > 0:24:01- But you need to get started. Do you remember how to do this?- No.
0:24:01 > 0:24:04- Would you like me to show you? - Yes, please.- Right, so...
0:24:04 > 0:24:08Into there. Twist the knife, which opens up the claw...
0:24:08 > 0:24:10pull this away, and that makes it nice and easy,
0:24:10 > 0:24:13the meat comes out, and in there it goes.
0:24:14 > 0:24:18- Delicious.- So you're just going to take this and crack it in.
0:24:18 > 0:24:20Down here.
0:24:20 > 0:24:21THEY CHUCKLE
0:24:21 > 0:24:23I'll be fine, I've got another shirt with me.
0:24:23 > 0:24:27Use your thumbs in here, pull this apart, out it comes,
0:24:27 > 0:24:29and then you can just pull...
0:24:29 > 0:24:31NICK LAUGHS
0:24:31 > 0:24:33I believe you've just done it for me!
0:24:33 > 0:24:37Oh, and me with the good shoes on, too! I'll just give them a little wipe down.
0:24:37 > 0:24:40Nick's just off to towel down after the lobster biting back.
0:24:40 > 0:24:42That's it, and twist now.
0:24:44 > 0:24:45- There it you go.- That's it.
0:24:45 > 0:24:48'To make our lobster and crab dishes look similar to our tasters,
0:24:48 > 0:24:51'we're only using the white meat from the crab,
0:24:51 > 0:24:54'but the brown meat is edible, too, and delicious.'
0:24:55 > 0:24:57Oh! There we go.
0:25:03 > 0:25:06- What's next?- We're going to make a cocktail sauce to bind it with.
0:25:06 > 0:25:09Good dollop of mayonnaise, that's the heart of it.
0:25:09 > 0:25:11But you can take shop-bought mayonnaise, and make it a bit more...
0:25:11 > 0:25:14- More, more, more, more, come on, get it!- Proper dollop.
0:25:14 > 0:25:17Now, we can make this a little bit more interesting by adding
0:25:17 > 0:25:18a little bit of smooth grain mustard,
0:25:18 > 0:25:20a few drops of lemon juice...
0:25:20 > 0:25:23We're just going to add a little bit of rapeseed oil.
0:25:23 > 0:25:25And now the secret ingredient, the ketchup.
0:25:25 > 0:25:28About a quarter of the amount of ketchup to mayonnaise.
0:25:28 > 0:25:30And stop.
0:25:30 > 0:25:33'Nick adds some Worcestershire sauce and Tabasco,
0:25:33 > 0:25:36'then mixes the dressing in with our crab
0:25:36 > 0:25:40'and lobster meat before serving it up to the people of Perth.
0:25:40 > 0:25:41'But what will they prefer?'
0:25:43 > 0:25:46- I think the crab's going to take it. - You think?- I do.
0:25:46 > 0:25:49- I think the lobster's going to win. - Game on!- Let's do this!
0:25:49 > 0:25:50Right, plating up.
0:25:52 > 0:25:54- Sorry, you look as though you're Hank Marvin.- Yeah, yeah.
0:25:56 > 0:25:57Down the hatch it goes.
0:26:01 > 0:26:02What do you think?
0:26:02 > 0:26:03Prawn.
0:26:03 > 0:26:04Number two.
0:26:05 > 0:26:07Which did you prefer?
0:26:07 > 0:26:10- First one.- First one? - Yeah.- The lobster!
0:26:10 > 0:26:13- The lobster.- Lobster, that one there?- Yeah.
0:26:14 > 0:26:151-0, lobster!
0:26:19 > 0:26:22- The first one. - The first one, that's the crab!
0:26:23 > 0:26:25Now, I want to just to take your time.
0:26:25 > 0:26:27- That's the best. - That one, there?- Mm-hmm.
0:26:27 > 0:26:31That would be the lobster, then. That's 2-0 to the lobster!
0:26:31 > 0:26:32THEY LAUGH Come on!
0:26:32 > 0:26:36You prefer the crab! Ho-ho-ho!
0:26:36 > 0:26:38Straight in there, no messing.
0:26:38 > 0:26:42- First one.- You liked the first one? OK, that's absolutely fine.
0:26:42 > 0:26:43- I don't like... - Oh, you don't like it?
0:26:43 > 0:26:45Lobster.
0:26:46 > 0:26:47Speaks for itself.
0:26:47 > 0:26:49- Second one.- The lobster, the one that I prepared?
0:26:49 > 0:26:53- Second one.- Second one! Ha-ha-ha-ha!
0:26:53 > 0:26:55Now, just take your time with this.
0:26:55 > 0:26:59Did you prefer the first shellfish, let's call it shellfish A, or B?
0:26:59 > 0:27:00A.
0:27:00 > 0:27:02Oh!
0:27:03 > 0:27:04DOUGIE LAUGHS
0:27:05 > 0:27:07I like them both.
0:27:09 > 0:27:12So, Nick, how did you get on?
0:27:12 > 0:27:13Erm, well...
0:27:13 > 0:27:16I got four votes for crab and two for lobster.
0:27:16 > 0:27:20OK, well I got four votes for lobster, one for crab,
0:27:20 > 0:27:21and a dead heat.
0:27:21 > 0:27:23NICK SIGHS
0:27:23 > 0:27:24- Which means...- Yeah!
0:27:24 > 0:27:27- ..lobster wins by half a vote. - Absolutely, it does.
0:27:27 > 0:27:29But, you know, crab is half the price,
0:27:29 > 0:27:33and I would suggest to you that that's a moral victory for the crab.
0:27:33 > 0:27:37You can say that, but the most important thing is, Scottish produce, people are loving it.
0:27:37 > 0:27:39Big smiles on everybody's faces.
0:27:39 > 0:27:41Except yours, cos you're the loser! HE LAUGHS
0:27:41 > 0:27:43And I will wallow in the warmth of victory,
0:27:43 > 0:27:46and tell you now what's coming up on next week's programme.
0:27:46 > 0:27:49Sarah is out on the gallops near Leslie
0:27:49 > 0:27:51with the next National Hunt star.
0:27:52 > 0:27:54So how are they looking this morning?
0:27:54 > 0:27:57I'm very pleased with all of them, yeah, everything's going up nicely.
0:27:57 > 0:27:59There's Bertie Milan on the right with the green cap.
0:28:00 > 0:28:02And I get up early again
0:28:02 > 0:28:06to find some out-of-the-ordinary fish for Mr Nairn.
0:28:06 > 0:28:07I think it's just tradition.
0:28:07 > 0:28:09It just seems to be a nation thing,
0:28:09 > 0:28:11everyone's always eating cod and haddock,
0:28:11 > 0:28:12but I can see trends changing.
0:28:15 > 0:28:17- Thank you for doing the shopping, Dougie.- It's a pleasure.
0:28:17 > 0:28:19And that's all we've got time for.
0:28:19 > 0:28:21Yeah, we'll be back the same time next week -
0:28:21 > 0:28:24Friday night, 7.30 on BBC One Scotland.
0:28:24 > 0:28:27In the meantime, from all the Landward team, from Nick, from me,
0:28:27 > 0:28:30and the Fair Maid of Perth, thanks for your company, bye for now.
0:28:30 > 0:28:31Bye for now.