0:00:02 > 0:00:04When the sun is shining, there's nothing better
0:00:04 > 0:00:07than heading to the coast, breathing some fresh sea air,
0:00:07 > 0:00:09and tasting one of life's great joys -
0:00:09 > 0:00:11a fish supper.
0:00:29 > 0:00:31Hello and a very warm welcome to Landward.
0:00:31 > 0:00:34In a moment, I'll be heading to Peterhead fish market to find out
0:00:34 > 0:00:36about the different types of sustainable fish
0:00:36 > 0:00:38being caught by our trawlermen,
0:00:38 > 0:00:41but first, here's what else is coming up on the programme.
0:00:43 > 0:00:47Sarah plays midwife to 800 expectant ewes.
0:00:47 > 0:00:48It's all fairly immediate, isn't it?
0:00:48 > 0:00:52- It's "Hello, world," bish-bash-bosh.- Yes.
0:00:52 > 0:00:54We are having a day at the races
0:00:54 > 0:00:56with the father-and-daughter racing team.
0:00:56 > 0:00:58Go on, Lucy, go for home now.
0:00:58 > 0:01:01ALPACA SPITS
0:01:01 > 0:01:04And Euan takes one for the team at an alpaca show.
0:01:05 > 0:01:07She just spat at me.
0:01:14 > 0:01:17It is dawn in Peterhead and the fish market
0:01:17 > 0:01:19is already wide awake.
0:01:19 > 0:01:2089! 90!
0:01:20 > 0:01:24Over one million boxes of white fish pass through here annually
0:01:24 > 0:01:27before being exported all over the world.
0:01:27 > 0:01:30We Scots aren't known for our adventurous tastes
0:01:30 > 0:01:31when it comes to seafood.
0:01:31 > 0:01:33Yes, we love our fish and chips,
0:01:33 > 0:01:37but there has to be more to life than just cod and haddock.
0:01:37 > 0:01:40Where better to find out than the biggest white fish market in Europe?
0:01:42 > 0:01:44FISH TRADERS CALL OUT
0:01:44 > 0:01:46To tell me about what is on offer today
0:01:46 > 0:01:49is assistant harbour master Sandy Watt.
0:01:50 > 0:01:52So, Sandy, what have we got on the market today?
0:01:52 > 0:01:55Just over 2,000 boxes in the market today.
0:01:55 > 0:01:59There was just over 7,000 on Monday, 3,500 yesterday
0:01:59 > 0:02:03and 2,000 today and that's generally what happens in Peterhead.
0:02:04 > 0:02:08Any chip shop you go into anywhere in Scotland,
0:02:08 > 0:02:13it's either cod or haddock and we just don't try any alternatives,
0:02:13 > 0:02:15but all the fish that is in here - the red mullet...
0:02:15 > 0:02:16Some monkfish as well there.
0:02:16 > 0:02:19Monkfish, it's exported as well,
0:02:19 > 0:02:21so there is about 20 different species in this market
0:02:21 > 0:02:24and we are just scared to try it.
0:02:24 > 0:02:2642!
0:02:26 > 0:02:2742!
0:02:27 > 0:02:2942!
0:02:29 > 0:02:31Well, the market is in full swing
0:02:31 > 0:02:33and Nick Nairn has set me a challenge
0:02:33 > 0:02:37to find a healthy and tasty alternative to cod and haddock.
0:02:37 > 0:02:40Then we are going to cook it in the Landward food van.
0:02:40 > 0:02:42The thing is, I don't know very much,
0:02:42 > 0:02:44so I am going to have to get some tips.
0:02:44 > 0:02:46After years of strict quotas,
0:02:46 > 0:02:49cod and haddock stocks are now at sustainable levels,
0:02:49 > 0:02:52but there are plenty of other fish in the sea.
0:02:53 > 0:02:58Fraserburgh merchant Mark Stephen is on hand to give me some advice.
0:02:58 > 0:03:01What about a healthy alternative to cod and haddock?
0:03:01 > 0:03:03- What would you suggest?- Coley.
0:03:03 > 0:03:05Coley is a fantastic species
0:03:05 > 0:03:07and it's always available in the UK markets.
0:03:07 > 0:03:09I think it is just more about tradition -
0:03:09 > 0:03:10the nation doesn't eat coley,
0:03:10 > 0:03:13but I think it is something we should definitely look at.
0:03:13 > 0:03:16- Do you eat it? Is it tasty? - It is a nice fish, yes.
0:03:16 > 0:03:17Smoked, it's a treat.
0:03:17 > 0:03:21Most of the coley that is landed here and sold here is exported.
0:03:21 > 0:03:22Where is it actually heading?
0:03:22 > 0:03:25Well, I'd think it would be European markets - France, Spain,
0:03:25 > 0:03:29Germany, Holland, possibly a good part to Ireland as well.
0:03:29 > 0:03:30And what are they doing with it?
0:03:30 > 0:03:33A good portion of it would be smoked, but, yeah,
0:03:33 > 0:03:35it would just be served in restaurants,
0:03:35 > 0:03:37takeaways across Europe,
0:03:37 > 0:03:40just like we would eat cod and haddock here, exactly the same.
0:03:40 > 0:03:42And why do you think, here in Scotland,
0:03:42 > 0:03:45we are just not really prepared to go off of cod and haddock?
0:03:45 > 0:03:49Cos there are so many fantastic fish in the sea and they are super tasty.
0:03:49 > 0:03:51Yeah, I think it is just tradition.
0:03:51 > 0:03:53It just seems to be a nation thing,
0:03:53 > 0:03:55everyone is always eating cod and haddock,
0:03:55 > 0:03:56but I can see trends changing.
0:03:56 > 0:03:59For example, hake on this market is now a very popular species.
0:03:59 > 0:04:02That is just in the last maybe five to six years.
0:04:02 > 0:04:05I don't know if it is a change in conditions at sea,
0:04:05 > 0:04:07there is more being landed, a steadier supply,
0:04:07 > 0:04:09so I can see trends changing,
0:04:09 > 0:04:12but I think there is still a long way to go in that field.
0:04:12 > 0:04:16With over 20 species to choose from, I'm spoiled for choice,
0:04:16 > 0:04:20but at these prices, coley is hard to beat.
0:04:20 > 0:04:23£50 a box, which is about 40% cheaper than cod,
0:04:23 > 0:04:25but what does it taste like?
0:04:26 > 0:04:29Later in the programme, Nick Nairn and I will be cooking up
0:04:29 > 0:04:33traditional cod and newcomer coley to try out on the people of Perth.
0:04:34 > 0:04:36Will they be able to tell the difference?
0:04:36 > 0:04:39- I preferred the first one. - The first one?- Mm-hm.
0:04:42 > 0:04:45Now, from Peterhead on the coast of Aberdeenshire,
0:04:45 > 0:04:48200 miles north-west to Armadale in Sutherland,
0:04:48 > 0:04:50where Sarah is visiting a sheep farm
0:04:50 > 0:04:53at the most crucial time of the year.
0:04:57 > 0:05:02Sheep farming is tough and lambing is the toughest of all challenges.
0:05:02 > 0:05:05- Hi, Joyce, how are you doing? - Good, how are you?- I am Sarah.
0:05:05 > 0:05:09'April marks the start of the season at Joyce Campbell's windswept farm
0:05:09 > 0:05:11'on the remote Sutherland coast
0:05:11 > 0:05:14'and I have come to lend her an inexperienced hand.'
0:05:17 > 0:05:19We are going to catch this ewe and see - she has had one lamb
0:05:19 > 0:05:21and she is needing to have her second one,
0:05:21 > 0:05:25but she is taking quite long and she's maybe stopped pressing,
0:05:25 > 0:05:26so we're maybe going to have a wee look.
0:05:26 > 0:05:32She has 800 North Country Cheviot ewes and they are all expecting.
0:05:32 > 0:05:34I think what I am looking at now is a foot
0:05:34 > 0:05:36and it is coming backwards, so that has been her problem.
0:05:36 > 0:05:41What we would like to see is the head and the two feet coming,
0:05:41 > 0:05:43but what we have got is a back foot.
0:05:44 > 0:05:46So how long ago did she have this one?
0:05:46 > 0:05:49Maybe about three quarters of an hour ago.
0:05:49 > 0:05:51OK. You're all right, you're all right.
0:05:51 > 0:05:55OK, you're OK, you're OK, all right.
0:05:56 > 0:05:58So that is the tail there.
0:06:00 > 0:06:04- I need to be quite quick because the umbilical cord will break.- OK.
0:06:04 > 0:06:06Down and out.
0:06:06 > 0:06:08- All right, how is it looking? - Looking good.
0:06:08 > 0:06:09He's got a lovely black foot.
0:06:09 > 0:06:12He's just a wee gurgly, so we'll just give him a wee...
0:06:12 > 0:06:15Upside down to get some fluid out of his lungs.
0:06:15 > 0:06:19It's all fairly immediate, isn't it? It's "Hello, world," bish-bash-bosh.
0:06:19 > 0:06:21Yes.
0:06:21 > 0:06:25Joyce treats the lamb's navel with iodine to prevent infection
0:06:25 > 0:06:28and then lets the new family bond in a pen.
0:06:28 > 0:06:31- IMITATING BLEATING:- Meh, meh, meh!
0:06:31 > 0:06:33Meh, meh, meh, meh!
0:06:33 > 0:06:35Meh!
0:06:35 > 0:06:36LAMB BLEATS
0:06:41 > 0:06:42That's good.
0:06:42 > 0:06:44Excellent.
0:06:44 > 0:06:48It's a 24-hour operation over the course of a month.
0:06:48 > 0:06:52Joyce's shift runs from five in the morning until ten at night.
0:06:53 > 0:06:55Most of our ewes will have single lambs,
0:06:55 > 0:06:59but many will have twins and some, even triplets.
0:06:59 > 0:07:02They get special treatment.
0:07:02 > 0:07:03If we put them out with them,
0:07:03 > 0:07:06they wouldn't just maybe make a good job of them,
0:07:06 > 0:07:08they would make three poor lambs,
0:07:08 > 0:07:09so what we do is we lift the third lamb,
0:07:09 > 0:07:11usually the smallest lamb.
0:07:11 > 0:07:14So you would pair them with another ewe, come the time?
0:07:14 > 0:07:15That's right, yeah.
0:07:15 > 0:07:17I always think it's a good news story
0:07:17 > 0:07:20cos you've got this guy and he's getting a mum and he's a triplet
0:07:20 > 0:07:24and he wouldn't have maybe survived in the world otherwise
0:07:24 > 0:07:27and you're putting him onto a ewe that's lost her lamb,
0:07:27 > 0:07:32so it's a win-win. You're making the best of a bad situation all round.
0:07:32 > 0:07:36Before their adoption, the lambs are fed from a rubber teat,
0:07:36 > 0:07:39but it takes a bit of getting used to.
0:07:39 > 0:07:43He'll be maybe a bit reluctant to suck, he'll not be used to it yet,
0:07:43 > 0:07:47whereas I'll try this guy. He should go on quite good, hopefully.
0:07:47 > 0:07:50Try him on that one, where it's nice and warm, the milk coming up.
0:07:50 > 0:07:53There we go. All right, it's all right.
0:07:53 > 0:07:57- That's him, he's coming...- He's sort of licking it a bit, I think.
0:07:57 > 0:07:59He's not quite sure what's going on.
0:08:00 > 0:08:03- Oh, he's going. Good on you, Sarah. - There's something going on.
0:08:03 > 0:08:05- You've got the knack of that job. - Have I got the touch?
0:08:05 > 0:08:08- I think you have. - Is this the first time he's done it?
0:08:08 > 0:08:09Yes, not been near it at all.
0:08:13 > 0:08:15I'd like to say that I got rid of his L-plates.
0:08:15 > 0:08:17I think you maybe have.
0:08:18 > 0:08:21- You're all right.- I think he'll be OK. A bit of TLC.
0:08:21 > 0:08:23Right, off you go and have a play.
0:08:23 > 0:08:27- Back to the heat lamp, I think. - I think so. I think I'll join them.
0:08:27 > 0:08:29It's time now to feed the new mums
0:08:29 > 0:08:33and I'm keen to see how the lamb we delivered earlier is getting on.
0:08:35 > 0:08:38I'll maybe leave that and just pick him up, see how he is,
0:08:38 > 0:08:39- make sure he's OK. - Is this Mr Black Foot?
0:08:39 > 0:08:44- This is Mr Black Foot, or Mrs Black Foot, I think.- Mrs Black Foot?
0:08:45 > 0:08:51- Have we checked yet?- Yes, Mrs Black Foot has a very, very fat belly
0:08:51 > 0:08:52and is looking really well
0:08:52 > 0:08:56and from having a really bad start in life is looking excellent.
0:08:56 > 0:08:58I thought we got quite a healthy one, didn't we?
0:08:58 > 0:09:00I think she's just a wee darling.
0:09:00 > 0:09:02Quite like her, actually, quite love her.
0:09:02 > 0:09:05She's a good size for a twin and really had a good start.
0:09:05 > 0:09:07She's still wet and after coming out backwards,
0:09:07 > 0:09:10she's looking really well cos it could easily have been
0:09:10 > 0:09:12not such a good ending for her, but it was excellent.
0:09:12 > 0:09:15- It's the Landward lamb. - It definitely is the Landward lamb.
0:09:15 > 0:09:16A good 'un!
0:09:16 > 0:09:18A very good one.
0:09:21 > 0:09:23There's only one more thing to do -
0:09:23 > 0:09:27take them outside and let the lambs see the spring sunshine
0:09:27 > 0:09:28for the very first time.
0:09:31 > 0:09:33Just give them a bit of room?
0:09:33 > 0:09:35Give them a bit of space and let them get mothered up
0:09:35 > 0:09:37and sorted out and then she'll go away with them
0:09:37 > 0:09:40and hide them from us all afternoon, I think.
0:09:41 > 0:09:42That's what it's all about,
0:09:42 > 0:09:47all the work we've had all year is to get the lambs on the ground
0:09:47 > 0:09:50and now my job and our job is to look after them
0:09:50 > 0:09:52and get them through to the end of the summer in one bit.
0:09:52 > 0:09:55I was going to say, "Satisfied?" but you've got a long way to go.
0:09:55 > 0:09:57Yeah, it's so satisfying, you have to enjoy the moments
0:09:57 > 0:10:00and this is one of the really satisfying jobs of the year.
0:10:00 > 0:10:02Absolutely, absolutely.
0:10:02 > 0:10:04LAMBS BLEAT
0:10:05 > 0:10:07LAMB BLEATS
0:10:08 > 0:10:12Sheep farming may have been going on in Scotland for centuries,
0:10:12 > 0:10:14but it's only in the last few decades
0:10:14 > 0:10:16that we've started to farm alpaca.
0:10:17 > 0:10:19The industry is growing
0:10:19 > 0:10:23and Euan has been to the first-ever Scottish alpaca show in Lanark
0:10:23 > 0:10:25to find out what makes a champion.
0:10:29 > 0:10:32Cute, cuddly,
0:10:32 > 0:10:33and exotic.
0:10:34 > 0:10:37And the alpaca aren't half bad either.
0:10:39 > 0:10:43Scotland may be very different from the mountains of Peru and Chile,
0:10:43 > 0:10:45where historically these animals come from,
0:10:45 > 0:10:48but quite a few have made their home here
0:10:48 > 0:10:52and today, we're going to find out which is the fairest of the fair.
0:10:53 > 0:10:55Yes! Yes, you are!
0:10:57 > 0:11:00These alpaca have travelled from all over Scotland
0:11:00 > 0:11:05and the north of England to take part in these championships.
0:11:05 > 0:11:07Stuart Ramsay from Innerleithen in the Borders
0:11:07 > 0:11:09has brought along some of his herd.
0:11:12 > 0:11:13So why alpacas?
0:11:13 > 0:11:15Why alpacas?
0:11:15 > 0:11:17Well, we saw them at the Border Union Show
0:11:17 > 0:11:21and we sat down and watched the show for what we thought was 15 minutes
0:11:21 > 0:11:24and it ended up being an hour and a half
0:11:24 > 0:11:28and ended up buying four pet boys and our herd's grown now to 22...23.
0:11:28 > 0:11:30So is it for the meat, or is it for the fleece?
0:11:30 > 0:11:33There is a very small meat market, but, primarily,
0:11:33 > 0:11:36we keep these alpacas for the fleece.
0:11:36 > 0:11:39You can get anything from £8 to £20, £25 a kilo.
0:11:39 > 0:11:41And you're going to let me show one today?
0:11:41 > 0:11:44- Yes.- Hello! Oww!
0:11:44 > 0:11:45They're a bit nippy.
0:11:45 > 0:11:49This is Hejira, so this is the one that you'll be taking into the ring.
0:11:49 > 0:11:51So what's involved?
0:11:51 > 0:11:55The only thing the judge is going to ask you to do is to show her teeth.
0:11:55 > 0:11:58You just make sure you've got a tight hold of her head
0:11:58 > 0:12:00and you just open up, lift the top lip,
0:12:00 > 0:12:02and push the bottom one down,
0:12:02 > 0:12:05so the judge can clearly see the teeth and the top palate.
0:12:05 > 0:12:07- So has she got a chance? - We're keeping our fingers crossed.
0:12:07 > 0:12:09There are some very good alpacas here.
0:12:09 > 0:12:11This is the first Scottish show
0:12:11 > 0:12:18and we're quite surprised at the level of alpaca that's here today.
0:12:21 > 0:12:24And the man given the task of finding the top alpaca
0:12:24 > 0:12:27is judge Matthew Lloyd from Australia.
0:12:27 > 0:12:31So what's he looking for amongst the 120 animals here?
0:12:31 > 0:12:34We're judging 60% fleece, 40% confirmation,
0:12:34 > 0:12:37so I'm looking for a well-balanced, well put together, conformed alpaca
0:12:37 > 0:12:41that's free-flowing, but I'm also looking for crimp definition,
0:12:41 > 0:12:43organisation in that crimp,
0:12:43 > 0:12:45a lovely, soft-handling fleece
0:12:45 > 0:12:46and as dense as possible.
0:12:48 > 0:12:53Right, so, a free-flowing alpaca with a good crimp definition.
0:12:53 > 0:12:56Personally, I'm more concerned about leaving the ring
0:12:56 > 0:12:57with my fingers intact.
0:12:58 > 0:13:03As owner Stuart looks on, it's time for Hejira and me to enter the ring.
0:13:04 > 0:13:07I don't know what's worse - waiting for the judge,
0:13:07 > 0:13:10or Stuart's eyes burning into my back.
0:13:10 > 0:13:12Lift that top lip for me, please.
0:13:12 > 0:13:15Uh... Yep, perfect, thank you.
0:13:15 > 0:13:17Luckily, I cope well with the teeth check
0:13:17 > 0:13:20and I seem to be hiding my anxiety from Stuart.
0:13:22 > 0:13:25Euan looks quite relaxed, actually.
0:13:25 > 0:13:28He's not under any pressure, he's taking it all in his stride.
0:13:28 > 0:13:30But then this happens.
0:13:31 > 0:13:32Sorry.
0:13:39 > 0:13:41ALPACA SPITS
0:13:41 > 0:13:42That's a bad sign.
0:13:45 > 0:13:48Judge Matthew doesn't seem impressed.
0:13:49 > 0:13:51And it's done nothing to relax Stuart.
0:13:53 > 0:13:54She just spat at me.
0:13:54 > 0:13:57Not proper spit, but it was the start of a spit.
0:13:59 > 0:14:03It turns out we had nothing to worry about anyway.
0:14:03 > 0:14:06She gets first place in her class.
0:14:07 > 0:14:08And Euan's done it.
0:14:08 > 0:14:10- Lovely female, well done. - APPLAUSE
0:14:14 > 0:14:15Aw, fantastic.
0:14:16 > 0:14:17Clever girl!
0:14:19 > 0:14:20And there's a bonus.
0:14:24 > 0:14:25How about that?
0:14:25 > 0:14:27First.
0:14:27 > 0:14:29First in class and reserve champion.
0:14:31 > 0:14:32Wow!
0:14:33 > 0:14:36And if you've got any great ideas for things
0:14:36 > 0:14:39you'd like to see on the programme, alpaca or otherwise,
0:14:39 > 0:14:42you can get in touch via our Facebook page or e-mail...
0:14:50 > 0:14:52TYRES SCREECH
0:14:53 > 0:14:55Throughout the series,
0:14:55 > 0:14:57as I travel thousands of miles crisscrossing Scotland,
0:14:57 > 0:14:59I'm going to stop off from time to time
0:14:59 > 0:15:02to show you some of my favourite places for a pit stop.
0:15:02 > 0:15:04Today, I'm in Peterhead.
0:15:09 > 0:15:12Peterhead may be the white fish capital of Europe today,
0:15:12 > 0:15:14but back in the mid-19th century,
0:15:14 > 0:15:18it was at the very heart of the Arctic whaling industry.
0:15:21 > 0:15:25This hole in the wall here is all that remains of an archway
0:15:25 > 0:15:28made of the jaw bones of a whale and this archway
0:15:28 > 0:15:31was the entrance to the Keith Inch boil yards,
0:15:31 > 0:15:34where whale blubber was rendered down to make oils.
0:15:34 > 0:15:38It is said that the stench from here could be smelled from miles away.
0:15:40 > 0:15:42HE SNIFFS It doesn't smell too bad today.
0:15:42 > 0:15:43Getting fish, though.
0:15:46 > 0:15:49But if you want to find out about the Blue Toon's whaling past,
0:15:49 > 0:15:51you need to come to the Arbuthnot Museum.
0:15:56 > 0:15:58The museum is jam-packed with artefacts
0:15:58 > 0:16:01brought back from the Arctic by whalers.
0:16:01 > 0:16:05This ginormous harpoon, models of the ships they sailed in,
0:16:05 > 0:16:07but this is my personal favourite -
0:16:07 > 0:16:10Peterhead's very own polar bear.
0:16:10 > 0:16:13Yes, he's looking a wee bit scabby and moth-eaten now,
0:16:13 > 0:16:15but he has been here for over 100 years.
0:16:22 > 0:16:25Now, there are all sorts of markers
0:16:25 > 0:16:27for the change from winter to spring.
0:16:27 > 0:16:32In the world of horse racing, it's the end of the National Hunt season.
0:16:32 > 0:16:35Sarah's been spending time with a top Scottish trainer
0:16:35 > 0:16:37to find out about the ups and downs of the sport.
0:16:40 > 0:16:43Here at Kinneston Stables in Fife, the horses are in training
0:16:43 > 0:16:48for the upcoming three-day festival at Perth Racecourse.
0:16:48 > 0:16:50They do a 25-minute warm-up every morning
0:16:50 > 0:16:51and it's just basically to make sure
0:16:51 > 0:16:54that all their muscles are properly warmed up
0:16:54 > 0:16:56before they go on to the gallop, which is steep.
0:16:56 > 0:17:00Watching every move is yard owner and trainer Nick Alexander.
0:17:00 > 0:17:02His family has bred, reared
0:17:02 > 0:17:06and trained thoroughbreds for more than 50 years.
0:17:06 > 0:17:09We ride three lots each morning, six days a week and on a Sunday,
0:17:09 > 0:17:13we maybe ride one lot and most of them just go on the horse walker.
0:17:13 > 0:17:14It's quite a family affair, the yard.
0:17:14 > 0:17:16- Yep. - How many of the family are involved?
0:17:16 > 0:17:20Well, Lucy's a stable jockey, Kit is a stable amateur jockey
0:17:20 > 0:17:22and Clare, she's at Edinburgh University,
0:17:22 > 0:17:24but she rides out here three or four days a week.
0:17:24 > 0:17:26She's riding this morning.
0:17:26 > 0:17:28So three of your children are riding at the moment?
0:17:28 > 0:17:30Yep, Kit, Lucy and Clare.
0:17:32 > 0:17:36Now that the horses are warmed up, it's time for the gallop.
0:17:36 > 0:17:39Three times up for everyone today, please.
0:17:40 > 0:17:41Over the past decade,
0:17:41 > 0:17:46Kinneston has become one of the top National Hunt yards in Scotland,
0:17:46 > 0:17:49picking up wins north and south of the border.
0:17:49 > 0:17:51And what sort of year has it been for the yard in general?
0:17:51 > 0:17:53It's been a very good year.
0:17:53 > 0:17:57We've had our most number of winners that we've ever had,
0:17:57 > 0:17:58so it's been a good year.
0:17:58 > 0:18:00They've been running very consistently
0:18:00 > 0:18:03since the end of September, really.
0:18:03 > 0:18:06The ace up Nick's sleeve is daughter Lucy,
0:18:06 > 0:18:10who is the top-ranking female jockey in the UK.
0:18:10 > 0:18:12So how are they looking this morning?
0:18:12 > 0:18:16Very pleased with all of them. Yep, everything is going up nicely.
0:18:17 > 0:18:19So what are your hopes for Perth?
0:18:19 > 0:18:24Well, this year, Bertie Milan is one that's being specifically trained...
0:18:24 > 0:18:27- Who Lucy's on at the moment? - Who Lucy's on here.
0:18:27 > 0:18:32He won there in September and we deliberately put him away
0:18:32 > 0:18:35to miss all the bad ground in the winter
0:18:35 > 0:18:37and we're training him for the race,
0:18:37 > 0:18:41so I just hope we have him fit enough on the day.
0:18:41 > 0:18:44And the day is the last day of the Perth Festival,
0:18:44 > 0:18:48which opens the 2016 racing season at Perth Racecourse.
0:18:48 > 0:18:50It's big business,
0:18:50 > 0:18:55with racing contributing £173 million to the Scottish economy.
0:18:56 > 0:18:59Nick and Lucy have travelled the short distance from Fife
0:18:59 > 0:19:01with two of their stable.
0:19:01 > 0:19:04That's the two horses just gone in, Dutch Canyon and Bertie Milan.
0:19:04 > 0:19:06How are they looking?
0:19:06 > 0:19:09Yeah, they've both travelled up well, looking nice and relaxed.
0:19:09 > 0:19:12They both look alert and up for it, so we'll be OK.
0:19:12 > 0:19:15The sun is shining. Conditions, are you happy with them?
0:19:15 > 0:19:16Uh, it'll be all right for Dutch Canyon.
0:19:16 > 0:19:19I'm very nervous about them for Bertie Milan.
0:19:19 > 0:19:22Both horses will be ridden by Nick's daughter Lucy.
0:19:22 > 0:19:25She's looking for her 19th win of the season
0:19:25 > 0:19:29and I'm joining her as she checks out the course before racing starts.
0:19:30 > 0:19:32What do you do when you come to a meet like this?
0:19:32 > 0:19:35It's just to partly see what the ground conditions are like
0:19:35 > 0:19:38and partly to see if they've moved the rails,
0:19:38 > 0:19:41if there's any fresh ground and stuff like that
0:19:41 > 0:19:44and, yeah, here it's been a dry week -
0:19:44 > 0:19:47just seeing if the ground will suit the horses.
0:19:47 > 0:19:51The atmosphere is building as Lucy prepares for her first race
0:19:51 > 0:19:52riding Dutch Canyon.
0:19:53 > 0:19:57A 10-1 shot, any kind of place would be a good result,
0:19:57 > 0:20:00but I've got faith in Lucy.
0:20:00 > 0:20:01Hi.
0:20:01 > 0:20:04OK, I'd like to put £5 on Dutch Canyon to win, please.
0:20:04 > 0:20:08- COMMENTATOR:- And they are off and racing...
0:20:08 > 0:20:10That's her, she's off.
0:20:10 > 0:20:12'I'm watching the race with Nick,
0:20:12 > 0:20:15'who surely is the most nervous man here -
0:20:15 > 0:20:18'trainer of the horse, father of the jockey.'
0:20:18 > 0:20:21She's getting a little bit squeezed up there.
0:20:23 > 0:20:27She just ran out of space going round that bend there.
0:20:27 > 0:20:32'14 runners over two-and-a-half miles, Lucy has her work cut out.'
0:20:32 > 0:20:34RACE COMMENTARY
0:20:34 > 0:20:36Come on!
0:20:37 > 0:20:39'But Dad is pleased.'
0:20:39 > 0:20:42CROWD CHEERS
0:20:42 > 0:20:45Yeah, she has run a brilliant race.
0:20:46 > 0:20:48- Fourth.- Yes.
0:20:48 > 0:20:51She certainly seems to look all right.
0:20:52 > 0:20:54'They don't have long to recover,
0:20:54 > 0:20:57'as their next race is the highlight of the festival,
0:20:57 > 0:20:59'the Highland National.
0:20:59 > 0:21:05'There's £20,000 up for grabs, including £13,000 for first place.'
0:21:05 > 0:21:08- COMMENTATOR:- And they're off and racing...
0:21:08 > 0:21:10Lucy is in the dark cap on the left.
0:21:10 > 0:21:13Bertie Milan won the race two years ago,
0:21:13 > 0:21:16but it's his first time out in six months.
0:21:16 > 0:21:18I'm happier with where he is now.
0:21:18 > 0:21:19The ground will be a bit softer,
0:21:19 > 0:21:21so he should jump better on the home straight.
0:21:21 > 0:21:24Conditions for him are far from ideal.
0:21:24 > 0:21:25He likes the going soft
0:21:25 > 0:21:28and with three-and-three-quarter miles to cover,
0:21:28 > 0:21:31it's going to be tough.
0:21:31 > 0:21:32He's jumped it better that time.
0:21:32 > 0:21:36His blood must be up now. The adrenaline will be pumping.
0:21:36 > 0:21:39I wish they didn't have another circuit!
0:21:39 > 0:21:41Considering he was a bit outpaced early on,
0:21:41 > 0:21:42I'm delighted with how he's run now,
0:21:42 > 0:21:45whatever happens, even if he runs out of puff
0:21:45 > 0:21:47down this back straight this time.
0:21:47 > 0:21:50- Come on, Lucy, go for home now. - Come on!
0:21:50 > 0:21:53- Just got a bit tired in the end. - A bit tired.
0:21:53 > 0:21:55But he has run a tremendous race.
0:21:55 > 0:22:00Bertie Milan finishes fifth, just out of the prize money.
0:22:00 > 0:22:02Pulled a blinder, hasn't he?
0:22:02 > 0:22:04But Nick and Lucy are satisfied.
0:22:04 > 0:22:05Delighted with him, yeah.
0:22:05 > 0:22:08He travelled really well, jumped really well.
0:22:08 > 0:22:10I thought, on that ground, he might not really go for it,
0:22:10 > 0:22:12but he really tried.
0:22:12 > 0:22:14I'd have loved him to have been in the first four,
0:22:14 > 0:22:16but he has run better than I expected.
0:22:16 > 0:22:18- You win some, you lose some. - Yes, win some.
0:22:18 > 0:22:21That's the thing about this sport, you're always looking ahead.
0:22:21 > 0:22:24That's good. I like that positive attitude. Thanks, Nick.
0:22:24 > 0:22:26A positive attitude that will take Nick
0:22:26 > 0:22:30and Lucy all the way to the top, but I'm still a fiver down.
0:22:38 > 0:22:41Earlier in the programme, I was up at the crack of dawn to see
0:22:41 > 0:22:44the range of sustainable fish on sale at Peterhead fish market.
0:22:44 > 0:22:47Now I've come to Perth to see
0:22:47 > 0:22:50if the people of the Fair City will take to coley.
0:22:50 > 0:22:53I'm joining chef Nick Nairn in the Landward food van
0:22:53 > 0:22:55for a cod versus coley challenge.
0:23:00 > 0:23:02Earlier in the programme, Nick, I was up in Peterhead
0:23:02 > 0:23:05learning all about coley, and cod, of course,
0:23:05 > 0:23:07and we have pieces of coley and cod here.
0:23:07 > 0:23:09So what are we going to do with them?
0:23:09 > 0:23:12Well, first of all, which is the coley and which is the cod?
0:23:12 > 0:23:14Well, that's the coley there, and that's the cod.
0:23:14 > 0:23:17Same family, very similar size of flake,
0:23:17 > 0:23:19but which one tastes the best?
0:23:19 > 0:23:21So what are you going to do with them, then?
0:23:21 > 0:23:24We'll make mini cod fishcakes and mini coley fishcakes,
0:23:24 > 0:23:27take them out to the good folk of Perth and see which they prefer.
0:23:27 > 0:23:28Good stuff. Let's do it.
0:23:28 > 0:23:31First of all, we need to cook the fish.
0:23:31 > 0:23:32I have a frying pan, which is hot.
0:23:32 > 0:23:35We need to put a little bit of butter in it and then,
0:23:35 > 0:23:38when the butter melts, you need to add the fish.
0:23:38 > 0:23:42So let the butter start to get that little noisette,
0:23:42 > 0:23:46that hazelnut-y thing, and in with the fish, skin side down.
0:23:46 > 0:23:49- Skin side down.- Always. Coley in first.
0:23:49 > 0:23:52And always do it so that it doesn't spit over me or you.
0:23:52 > 0:23:56Perfect. And then the cod in there. Superb.
0:23:56 > 0:24:00Back on top of the stove for just about two minutes, turn them over,
0:24:00 > 0:24:03in the oven, four minutes, job done.
0:24:05 > 0:24:08Once the fish is cooked, it's left to cool,
0:24:08 > 0:24:11and it's then ready to be made into fishcakes.
0:24:11 > 0:24:13You do remember which is which?
0:24:13 > 0:24:15- I think this is the cod.- Correct.
0:24:15 > 0:24:18- And that's the coley.- Yes. - And they look quite similar.
0:24:18 > 0:24:21Very similar. I've roasted them with the skin on.
0:24:21 > 0:24:22It helps keep them moist.
0:24:22 > 0:24:25- But the first thing you do is take the skin off.- OK.
0:24:25 > 0:24:28The cod may be very slightly softer, slightly more translucent,
0:24:28 > 0:24:31but I honestly think, once they are in a fishcakes,
0:24:31 > 0:24:33nobody is going to know the difference.
0:24:33 > 0:24:36Flake them down and then we're going to add just enough
0:24:36 > 0:24:37mashed potato to bind them.
0:24:37 > 0:24:40A good fishcakes should be mainly fish with a little mash.
0:24:40 > 0:24:43It shouldn't be the other way around. Work those together.
0:24:43 > 0:24:46You can break the flakes down a little bit.
0:24:46 > 0:24:48Not too much because you want to keep some texture in here.
0:24:48 > 0:24:52So, why do you think, Nick, people are so reticent to eat coley?
0:24:52 > 0:24:55I think it's because they don't know what it is,
0:24:55 > 0:24:58and everybody is just brought up with cod.
0:24:58 > 0:25:00Cod and haddock are the two most popular fish.
0:25:00 > 0:25:03Coley, very similar in flavour, as I hope we're about to find out.
0:25:03 > 0:25:07Fully sustainable, certified sustainable, which is fantastic.
0:25:07 > 0:25:08Slightly cheaper as well.
0:25:08 > 0:25:10Available all year round.
0:25:10 > 0:25:13There's no reason why we shouldn't be eating a lot more coley.
0:25:13 > 0:25:15We need to season these mixes.
0:25:15 > 0:25:18So a little bit of salt, a little bit of freshly ground black pepper,
0:25:18 > 0:25:21a squeeze of lemon juice,
0:25:21 > 0:25:24and a generous pinch of freshly chopped parsley.
0:25:24 > 0:25:27Take about a tablespoon of mix and shape it into a wee ball.
0:25:27 > 0:25:29Is that working for you?
0:25:29 > 0:25:32Well, not quite as well as you were doing it, I have to say.
0:25:32 > 0:25:35"Coorse but hamely" would be my assertion here.
0:25:35 > 0:25:40So they go into a bit of flour, then into eggwash, and the eggwash
0:25:40 > 0:25:43will stick to the flour, and then straight out into some breadcrumbs.
0:25:43 > 0:25:45Just shake them in the breadcrumbs,
0:25:45 > 0:25:48and there you have a little mini fishcake.
0:25:52 > 0:25:55The fishcakes are deep-fried for around two minutes,
0:25:55 > 0:25:58drained in some paper and left to cool.
0:25:58 > 0:26:02Then they're ready for the slavering citizens of Perth.
0:26:04 > 0:26:07So, what we've got here - coley on this side...
0:26:07 > 0:26:09- Shh, Don't tell anybody. - Let's see which they prefer.
0:26:09 > 0:26:13- Good luck.- OK. So, fishcake A or fishcake B?
0:26:13 > 0:26:15Do I have to finish it or...
0:26:15 > 0:26:17You not throwing it away. It's delicious!
0:26:17 > 0:26:19- Nice fishcake?- Lovely.
0:26:19 > 0:26:22Which one do you prefer? The first one or the second?
0:26:22 > 0:26:24- The first one.- I like that one.
0:26:24 > 0:26:27- You like the first one better? - Mm-hm.- Interesting.
0:26:27 > 0:26:30- The first one is tastier. - The first one is coley.
0:26:30 > 0:26:33- There you go.- It was more moist. - Excellent. It was lovely.
0:26:33 > 0:26:37- Thank you very much. - Coley 2-0. Fabulous.
0:26:37 > 0:26:38Madam!
0:26:38 > 0:26:40- Number one.- Number one?!
0:26:40 > 0:26:44- I like fish.- The first one. - The first one?
0:26:44 > 0:26:48Pensioners getting any food during the day is really good.
0:26:48 > 0:26:51- Would you know where to get coley? - I would never have tried it.
0:26:51 > 0:26:52- The second one.- The second one?
0:26:52 > 0:26:55- I prefer the first one. - The first one?- Mm-hm.
0:26:55 > 0:26:57- That one is better. - The second one is better?
0:26:57 > 0:27:01- I like this one.- That's interesting. You are preferring the coley.
0:27:01 > 0:27:03Surprising results.
0:27:03 > 0:27:06- Yeah, mine are too. - So you would ask for...- Coley.
0:27:07 > 0:27:11Well, you've made an old man very happy. Thank you very much indeed.
0:27:11 > 0:27:12Good, good.
0:27:12 > 0:27:15George Clooney, News At Ten, goodbye!
0:27:18 > 0:27:21- So, the results are in. - They are indeed.- What did you get?
0:27:21 > 0:27:24Three cod, three coley. Right down the middle.
0:27:24 > 0:27:27- Well, I was 4-1. - That would be for the cod, yeah?
0:27:27 > 0:27:29For the coley.
0:27:29 > 0:27:31- The coley?- Yeah.
0:27:31 > 0:27:32- Quite extraordinary.- Wow.
0:27:32 > 0:27:35I honestly thought they would go for the cod.
0:27:35 > 0:27:39- Personally, I'd have gone for cod. - And probably I would have too,
0:27:39 > 0:27:41but that just shows we know absolutely nothing!
0:27:41 > 0:27:45- But you've got to go with what the public thinks.- We certainly do.
0:27:45 > 0:27:46Coley is the clear winner,
0:27:46 > 0:27:50and here is what's coming up on next week's programme.
0:27:50 > 0:27:54We take a look at the controversy over tail-docking...
0:27:54 > 0:27:58If you're talking about amputating part of a dog's anatomy,
0:27:58 > 0:28:02you need to be very, very sure that it's the right thing to do.
0:28:02 > 0:28:04..Sarah meets the artist trying to paint
0:28:04 > 0:28:07every castle in the Highlands...
0:28:07 > 0:28:11You just have to paint, get out there and paint as much as possible.
0:28:11 > 0:28:15..and I tried my hand at making rare-breed sausages.
0:28:15 > 0:28:18It's amazing how tense I'm becoming!
0:28:20 > 0:28:24So, join us for that, and much more, at the same time next week,
0:28:24 > 0:28:26that's 7.30pm, Friday night, BBC One Scotland.
0:28:26 > 0:28:29From Nick, me and all the Landward team here in Perth,
0:28:29 > 0:28:32thanks so much for your company. Bye for now.