0:00:02 > 0:00:04As we build up to St Andrew's Day, what better way to honour
0:00:04 > 0:00:07our patron saint than a celebration of his country?
0:00:07 > 0:00:08It's Landward time.
0:00:26 > 0:00:29Hello and a very warm welcome to Landward.
0:00:29 > 0:00:31In a moment, Euan will have some exciting news
0:00:31 > 0:00:34about one of our rarest and most elusive animals,
0:00:34 > 0:00:37but first, here's what else is coming up on the programme.
0:00:37 > 0:00:40Fishing in a post-Brexit North Sea.
0:00:40 > 0:00:43Will the waters be calm or choppy?
0:00:43 > 0:00:48Brexit to me means a re-balance of a wrongdoing from 40 years ago.
0:00:48 > 0:00:52Euan gets a good deal for some surplus apples.
0:00:52 > 0:00:55Tip them in here. They go off to be processed and in return,
0:00:55 > 0:00:58I get a bottle of apple juice or cider.
0:00:58 > 0:01:01- In it goes. - And Nick and I get creative
0:01:01 > 0:01:03with the juices of a coastal berry.
0:01:03 > 0:01:06- Oh, my goodness!- Very sharp, you're thinking. Yeah.
0:01:13 > 0:01:18But first, Euan has been to a secret forest location in Aberdeenshire
0:01:18 > 0:01:22where there have been some exciting feline findings.
0:01:23 > 0:01:29The wildcat is an iconic animal that few of us will rarely, if ever,
0:01:29 > 0:01:33manage to see, but today I'm going to meet a man who devotes
0:01:33 > 0:01:36most of his spare time in trying to capture images
0:01:36 > 0:01:39of what some call the Scottish tiger.
0:01:41 > 0:01:45The Scottish wildcat is one of the world's most endangered animals
0:01:45 > 0:01:49and Britain's last surviving native cat.
0:01:49 > 0:01:50Sightings are rare,
0:01:50 > 0:01:54so we were amazed when we heard that six individual wildcats
0:01:54 > 0:01:58had been identified in a single Aberdeenshire forest.
0:01:58 > 0:02:01Kevin Bell made the discovery.
0:02:02 > 0:02:06- Kevin. I'm Euan. - Nice to meet you, I'm Kev.
0:02:06 > 0:02:10Kev's the Aberdeenshire project officer for Wildcat Haven
0:02:10 > 0:02:13and he's been capturing photographs of these elusive beasts
0:02:13 > 0:02:17he calls ghost cats for the last three years.
0:02:19 > 0:02:21Why do you call them ghost cats?
0:02:21 > 0:02:22Because of the rarity.
0:02:22 > 0:02:27It's the last remaining native predator we've got
0:02:27 > 0:02:29and once it's gone, it's gone for good.
0:02:29 > 0:02:34With numbers as low as 50 that are flying about, yeah,
0:02:34 > 0:02:36we need to do something now
0:02:36 > 0:02:39or it's going to be gone within the next five years.
0:02:40 > 0:02:42With feral cats or hybrids,
0:02:42 > 0:02:46a wildcat that has crossbred with a domestic cat on the loose,
0:02:46 > 0:02:51getting pictures of even a single true wildcat is no mean feat.
0:02:51 > 0:02:55So what do you bait the traps with?
0:02:55 > 0:02:56Mackerel.
0:02:56 > 0:03:00- Smelly old mackerel. - Smelly old mackerel, yeah, yeah.
0:03:00 > 0:03:02So how often do you come up here to check the traps?
0:03:02 > 0:03:08I normally set the cameras here and check them probably three weeks,
0:03:08 > 0:03:10I'd leave it about three weeks.
0:03:10 > 0:03:11So most times you draw a blank?
0:03:11 > 0:03:14In three years, I've only found six.
0:03:14 > 0:03:17Many hybrids, many ferals, domestics,
0:03:17 > 0:03:20but seeing the real deal is really special.
0:03:20 > 0:03:23It's a celebration when you see the ghost cat.
0:03:23 > 0:03:26So you've actually got a few images that we can see, though?
0:03:26 > 0:03:28- Yeah, we have. Yeah. - Shall we go have a wee look?
0:03:28 > 0:03:29- Yeah.- Yeah?- Yeah.
0:03:31 > 0:03:34What's great about this clip is, obviously, you can see the tail.
0:03:34 > 0:03:38It's thinner, but it comes into a thick club tail.
0:03:38 > 0:03:40- And that's in daylight as well. - Yeah.
0:03:40 > 0:03:42- Is that unusual?- It is.
0:03:42 > 0:03:44Usually, they are nocturnal.
0:03:44 > 0:03:45- Can you get another one there?- Yeah.
0:03:45 > 0:03:47It's the framing of it.
0:03:47 > 0:03:49You've got the sun, is that the sun coming up?
0:03:49 > 0:03:51Yeah. The sun is just rising there, yeah.
0:03:51 > 0:03:55And coming along the log like that, is that to take bait, is it?
0:03:55 > 0:03:57Yeah. I mean, we put some bait out on the tree,
0:03:57 > 0:04:01but you notice with the wildcat, it's never taken the bait.
0:04:01 > 0:04:04It's just more curious to what's there.
0:04:04 > 0:04:05- It's having a wee sniff.- Yeah.
0:04:05 > 0:04:08So what are you looking for in terms of markings?
0:04:08 > 0:04:10How would I know that that's a proper wildcat
0:04:10 > 0:04:12and it's not a domestic cat?
0:04:12 > 0:04:14Basically, the striping is perfect.
0:04:14 > 0:04:17Especially on the hind leg region.
0:04:17 > 0:04:22But the neck stripes, the stripes on the legs, the dorsal tip.
0:04:22 > 0:04:27Kevin's pictures of so many of these pure-bred wildcats in one location
0:04:27 > 0:04:32are exciting, but the outlook for the species is by no means secure.
0:04:32 > 0:04:36The future for the ghost cat just now is very grim.
0:04:36 > 0:04:38Unless action is taken immediately
0:04:38 > 0:04:41to neuter all the feral and domestics, it will be gone.
0:04:41 > 0:04:45So these guys, in the absence of other cats, wildcats,
0:04:45 > 0:04:47will start breeding with domestic cats?
0:04:47 > 0:04:50Yeah. That's the main threat to the wildcat.
0:04:50 > 0:04:53It's a great feeling to know that they still exist in the wilderness
0:04:53 > 0:04:56and they need to be kept in the wild where they belong.
0:04:56 > 0:04:58They've survived for this amount of time.
0:04:58 > 0:05:01Let's just give them a helping hand to get there.
0:05:03 > 0:05:07News that a wildcat has been filmed in Aberdeenshire is great,
0:05:07 > 0:05:11but it's a sobering thought that unless we do something soon,
0:05:11 > 0:05:13we're going to lose them forever.
0:05:13 > 0:05:18Future generations will hear stories about a cat that used to live
0:05:18 > 0:05:20in the Scottish Highlands,
0:05:20 > 0:05:23the Scottish tiger, but not any more.
0:05:28 > 0:05:30I'm continuing this week's mystery tour
0:05:30 > 0:05:33by not revealing exactly where I am either.
0:05:33 > 0:05:36But I'm on the hunt for flora, not fauna.
0:05:36 > 0:05:40Foraging for one of Scotland's least-known super-foods.
0:05:43 > 0:05:46I'm in a secret location that I cannot reveal,
0:05:46 > 0:05:49but what I can tell you is it's somewhere on the east coast
0:05:49 > 0:05:52and I'm here to harvest a very special berry.
0:05:54 > 0:05:55Good to see you. Adam.
0:05:55 > 0:05:58- How's it going?- Very well. Very well indeed.
0:05:58 > 0:05:59- Where are the berries?- This way.
0:05:59 > 0:06:01Let's go. Lead on, then.
0:06:02 > 0:06:05Willow Walker and Adam Forrest run a business together,
0:06:05 > 0:06:08foraging for these mysterious berries.
0:06:10 > 0:06:11So, Adam, why all the secrecy?
0:06:11 > 0:06:15Well, we are here to pick a berry that is becoming a lot more popular
0:06:15 > 0:06:19in restaurants and shops across the UK.
0:06:19 > 0:06:20Right.
0:06:20 > 0:06:23So it's definitely worth protecting
0:06:23 > 0:06:26the sources that we have of this in the country.
0:06:26 > 0:06:28- And this is it, Willow. - Yeah.- What is it?
0:06:28 > 0:06:32- It's sea buckthorn, Dougie. - Sea buckthorn?- Sea buckthorn.
0:06:32 > 0:06:36It's probably Scotland's finest superfood.
0:06:36 > 0:06:40It's one of the most nutritionally complete fruits in the world.
0:06:40 > 0:06:43- Really?- Yeah. It's very, very high in vitamin C
0:06:43 > 0:06:46and vitamins A and E as well,
0:06:46 > 0:06:48and vitamin K, actually.
0:06:48 > 0:06:51But also it contains a lot of omega oils.
0:06:51 > 0:06:53- So it's really good for you? - It's really good for you.
0:06:53 > 0:06:56It's really good for your immune system in particular.
0:06:56 > 0:06:58Let's get on with picking it then, shall we? I'll let you do it,
0:06:58 > 0:07:02- cos I'll end up badly.- OK, well, you do have to mind these spines.
0:07:03 > 0:07:07Sea buckthorn is typically found in coastal areas.
0:07:09 > 0:07:13As a foodstuff here, it's been a little under-appreciated,
0:07:13 > 0:07:16but elsewhere, it's been highly prized -
0:07:16 > 0:07:19as its botanical name indicates.
0:07:20 > 0:07:23Well, the name Hippophae comes from the Greek,
0:07:23 > 0:07:26which means shining horse.
0:07:26 > 0:07:29So presumably, it makes your horses shine.
0:07:29 > 0:07:30I think Genghis Khan,
0:07:30 > 0:07:32he fed it to his armies and his horses and everybody,
0:07:32 > 0:07:34so that's why they did so well.
0:07:34 > 0:07:37- And they were particularly shiny? - They're very shiny.
0:07:37 > 0:07:39And the Russian cosmonauts,
0:07:39 > 0:07:41they've used it in their space programmes
0:07:41 > 0:07:44as a really good food for the cosmonauts.
0:07:44 > 0:07:49It might give you a shiny coat, but how does it taste?
0:07:49 > 0:07:52It's definitely tart. It pulls your cheeks in.
0:07:52 > 0:07:54Some people describe it as really sour pineapple,
0:07:54 > 0:07:56but I don't think it's like that.
0:07:56 > 0:08:01I think it's just an incredibly tart and slightly creamy citrus fruit.
0:08:01 > 0:08:04Sounds intriguing. But do take care,
0:08:04 > 0:08:06if you're out foraging like us
0:08:06 > 0:08:09to make sure you know exactly what you're looking for.
0:08:10 > 0:08:14And while you can pick a few for your own use,
0:08:14 > 0:08:17if you're doing it commercially, like Willow and Adam,
0:08:17 > 0:08:20you'll need permission of the landowner.
0:08:21 > 0:08:24These berries are destined to be turned into juice.
0:08:25 > 0:08:28People drink the juice pure as it is
0:08:28 > 0:08:31and some people use the juice for smoothies
0:08:31 > 0:08:34or as an ingredient in cooking.
0:08:34 > 0:08:37There are lots and lots of things you can do with this juice,
0:08:37 > 0:08:40and we sell to wholefood and health food shops,
0:08:40 > 0:08:44a small selection of them, and some very nice restaurants and hotels.
0:08:44 > 0:08:46- Really?- Yeah.- So what kind of things
0:08:46 > 0:08:48do the restaurants and hotels use them for?
0:08:48 > 0:08:51Well, a lot of them make desserts, but you can use it with fish.
0:08:51 > 0:08:55It's quite good with game and vegetables and salads
0:08:55 > 0:08:57and what have you.
0:08:57 > 0:09:01And I will find out just how good sea buckthorn is as an ingredient
0:09:01 > 0:09:04later in the programme when Nick and I
0:09:04 > 0:09:08resume our West Coast road trip on the quayside in Oban.
0:09:11 > 0:09:14Now, earlier in the series,
0:09:14 > 0:09:17Sarah spoke to farmers about their hopes and fears for agriculture
0:09:17 > 0:09:21after the European referendum result.
0:09:21 > 0:09:23This week, she is visiting Peterhead,
0:09:23 > 0:09:25Scotland's busiest fishing port,
0:09:25 > 0:09:29to find out what Brexit may mean for the future of the industry.
0:09:32 > 0:09:35Summer's Brexit battle saw the fishing industry
0:09:35 > 0:09:37thrust into the spotlight.
0:09:39 > 0:09:43For many fed-up Scottish fishermen, June's EU referendum was
0:09:43 > 0:09:46the opportunity they'd waited decades for.
0:09:47 > 0:09:51Fishermen argue that when Britain joined the Common Market,
0:09:51 > 0:09:53it lost control of their industry.
0:09:53 > 0:09:55Strict catch quotas were imposed,
0:09:55 > 0:10:00fishermen were paid to leave the sector and destroy their boats,
0:10:00 > 0:10:03while other EU countries were allowed access
0:10:03 > 0:10:06to prime Scottish fishing grounds.
0:10:06 > 0:10:10It's no wonder then that 92% of fishermen
0:10:10 > 0:10:13are believed to have backed Brexit.
0:10:13 > 0:10:17Now, with the nation about to embark on divorce proceedings,
0:10:17 > 0:10:23I want to find out how the industry is feeling about the future.
0:10:24 > 0:10:28Skipper Jimmy Buchan was a vocal supporter of the Leave campaign.
0:10:28 > 0:10:31- How are you doing? - I am very well, thank you.
0:10:31 > 0:10:33- Welcome on board.- Thank you.
0:10:33 > 0:10:35He fishes for langoustine and monkfish,
0:10:35 > 0:10:39and his quota, the amount he can catch each month,
0:10:39 > 0:10:42is set by the EU's Common Fisheries Policy.
0:10:42 > 0:10:45It's designed to protect fish stocks,
0:10:45 > 0:10:48but Jimmy and many of his colleagues who voted for Brexit
0:10:48 > 0:10:51blame it for the decline in the industry.
0:10:52 > 0:10:57Brexit to me means a rebalance of a wrongdoing from 40 years ago.
0:10:58 > 0:11:02During the late '90s when the pressure really came on
0:11:02 > 0:11:05to white fish stocks, I had to make a decision.
0:11:05 > 0:11:08I either had to do what many of my colleagues do,
0:11:08 > 0:11:10which was decommission my boat,
0:11:10 > 0:11:13leave and go and create a new career,
0:11:13 > 0:11:17or change and adapt. So I changed to catch langoustine,
0:11:17 > 0:11:20monkfish, cod, away from the traditional haddock.
0:11:20 > 0:11:22And how are stocks now?
0:11:22 > 0:11:25I mean, to be fair, the stocks are exceedingly well.
0:11:25 > 0:11:26They have recovered.
0:11:26 > 0:11:31That is partly due to legislation, but it's also been
0:11:31 > 0:11:34the good governance of the fishermen themselves.
0:11:34 > 0:11:39Another bone of contention has been access to fishing grounds.
0:11:39 > 0:11:45Any vessel registered within the EU has equal access to all EU waters.
0:11:46 > 0:11:50A recent study found that between 2012 and 2014,
0:11:50 > 0:11:5551% of fish and shellfish caught in Scottish waters
0:11:55 > 0:11:58were landed by boats from outside the UK.
0:12:00 > 0:12:05What do you think the Brexit negotiations will mean
0:12:05 > 0:12:09for Scottish waters and foreign fishing vessels?
0:12:09 > 0:12:12The fish are swimming in our waters,
0:12:12 > 0:12:16and I think it's a bad day and a bad deal
0:12:16 > 0:12:20that our rights have been traded away by our politicians.
0:12:20 > 0:12:23Obviously, there was a deal done,
0:12:23 > 0:12:29and we get less of that share than what our European counterparts get.
0:12:29 > 0:12:32Who should be in charge of allocating quotas
0:12:32 > 0:12:34once we leave the EU?
0:12:34 > 0:12:37Well, my opinion, I think it should be the stakeholders.
0:12:37 > 0:12:41In this case, the fishermen, the fishermen's representatives.
0:12:41 > 0:12:43We must take account of science.
0:12:43 > 0:12:46Science is important, but one thing I am sure of,
0:12:46 > 0:12:48it shouldn't be politicians.
0:12:48 > 0:12:50Do you think the industry, the fishing industry,
0:12:50 > 0:12:53can be trusted to self-regulate?
0:12:53 > 0:12:55Absolutely. Without a question of doubt.
0:12:57 > 0:13:00Not everyone is as positive as Jimmy.
0:13:00 > 0:13:05The increased control he wants may come at a price.
0:13:05 > 0:13:08Since 2007, Scotland's fishing industry
0:13:08 > 0:13:12has received £77 million from the European Fisheries Fund.
0:13:13 > 0:13:17170 on the roe! 170 on the roe!
0:13:17 > 0:13:22And here in Peterhead, the £49 million required to redevelop
0:13:22 > 0:13:26the port and fish market will be part-funded with EU money.
0:13:28 > 0:13:30In the Dolphin Cafe,
0:13:30 > 0:13:33where fishermen and buyers gather after the morning market,
0:13:33 > 0:13:36Brexit is still a constant topic of conversation.
0:13:37 > 0:13:41We got a pretty bad deal on the way into Europe and there's concerns
0:13:41 > 0:13:43we'll get a bad deal on the way out of Europe.
0:13:43 > 0:13:47Many worry that when divorce negotiations with the EU begin,
0:13:47 > 0:13:52their industry could be bargained away to secure rights elsewhere.
0:13:52 > 0:13:56Previous governments have used the Fishing Bill, if you would like,
0:13:56 > 0:14:00as a bartering tool to gain other gains in Europe.
0:14:00 > 0:14:02Yeah, there is the potential
0:14:02 > 0:14:05that fishing rights could be traded away for something else.
0:14:05 > 0:14:09There is anxiety, too, in the processing sector.
0:14:09 > 0:14:14- What are the boys up to?- Oh, we bought fresh fish from Peterhead.
0:14:14 > 0:14:18Andrew Charles from Aberdeen is the third generation of his family
0:14:18 > 0:14:21in fish processing. He voted to remain.
0:14:21 > 0:14:24One of the few in the sector that did.
0:14:24 > 0:14:28- Why?- Well, just through what I've seen.
0:14:28 > 0:14:31The last ten years, I've seen fisheries management work,
0:14:31 > 0:14:33I've seen our stock levels come up,
0:14:33 > 0:14:35I've seen our catching sector thrive.
0:14:35 > 0:14:38I think we've got a fantastic opportunity to grow and prosper.
0:14:38 > 0:14:42The way you voted to seems to go against a lot of fishermen
0:14:42 > 0:14:45- who voted to exit.- I know, I know. - What sort of response do you get?
0:14:45 > 0:14:48Well, do you know what, I hope they're right and I hope I'm wrong,
0:14:48 > 0:14:51that coming away from Europe is going to lead to
0:14:51 > 0:14:54a much more prosperous fishing industry,
0:14:54 > 0:14:56but unfortunately, historically,
0:14:56 > 0:14:58we have managed our fisheries,
0:14:58 > 0:15:02when Westminster was in charge of managing the fisheries, very badly.
0:15:02 > 0:15:03It has been crisis managed.
0:15:03 > 0:15:08All our stock levels were driven to a level which were unsustainable.
0:15:08 > 0:15:11- That control...- Yes.- You're concerned about that control coming back to Westminster.
0:15:11 > 0:15:15Yes, I believe that Westminster, it's not important to Westminster,
0:15:15 > 0:15:17the welfare of the fishing industry.
0:15:17 > 0:15:21What I would want to see is the fishing stocks being ring-fenced.
0:15:21 > 0:15:24I would want to see huge investment in fisheries protection,
0:15:24 > 0:15:27I would want to make sure that every European boat coming into our water,
0:15:27 > 0:15:29catching our fish, was properly monitored.
0:15:29 > 0:15:33I don't see any plan for that or any investment being put aside for that.
0:15:35 > 0:15:38There remains more uncertainty than certainty
0:15:38 > 0:15:40about the future of fishing.
0:15:40 > 0:15:43Brexit negotiations will only be part of the story.
0:15:43 > 0:15:47For ports like Peterhead, the relationship between the industry
0:15:47 > 0:15:52and governments in Westminster and Holyrood will be just as important.
0:16:03 > 0:16:05For the last few weeks,
0:16:05 > 0:16:08I've been finding out about the weird and wonderful place names
0:16:08 > 0:16:12across the country and asking for your suggestions.
0:16:14 > 0:16:17Well, viewer Alan Casey got in touch about this place,
0:16:17 > 0:16:18Auchtermuchty in Fife.
0:16:18 > 0:16:21Known to the locals simply as Muchty.
0:16:24 > 0:16:27But you could be forgiven for mistaking this place
0:16:27 > 0:16:29for another village altogether.
0:16:30 > 0:16:33Because this is also Tannochbrae,
0:16:33 > 0:16:37the fictional community from the TV series Dr Finlay's Casebook.
0:16:39 > 0:16:43However, Auchtermuchty takes its name
0:16:43 > 0:16:45from something far less glamorous
0:16:45 > 0:16:48and relates to its agricultural past.
0:16:48 > 0:16:51Like many Scottish place names, this derives from Gaelic.
0:16:51 > 0:16:53"Auchter" meaning upland.
0:16:53 > 0:16:55And "muchty" meaning pigs.
0:16:55 > 0:16:58So it could be "hill of the pigs" or "field of boars".
0:16:58 > 0:16:59Although a local guy just told me
0:16:59 > 0:17:01it means "place that smells of pigs".
0:17:01 > 0:17:03Not sure if that's true, though.
0:17:05 > 0:17:09Well, there's no sign of any pig-rearing in the village today.
0:17:10 > 0:17:13But you will find a statue in tribute
0:17:13 > 0:17:15to Muchty's most famous son, Sir Jimmy Shand.
0:17:15 > 0:17:18Maybe in the future they'll have one for The Proclaimers,
0:17:18 > 0:17:20who are also from here.
0:17:21 > 0:17:24If you have any intriguing place names to suggest
0:17:24 > 0:17:26and you can tell us something about the origin,
0:17:26 > 0:17:30get in touch via the Landward Facebook page or e-mail...
0:17:42 > 0:17:45Now, it's the season of mists and mellow fruitfulness
0:17:45 > 0:17:50and here in Scotland, we enjoy abundant fruit harvests.
0:17:50 > 0:17:54So much so, we often don't know what to do with it all.
0:17:54 > 0:17:56But Euan is in East Lothian,
0:17:56 > 0:17:59to find out about a project that uses the surplus
0:17:59 > 0:18:00and helps the local economy.
0:18:02 > 0:18:06If you're lucky enough to have an apple tree in your garden,
0:18:06 > 0:18:09then you will know there are only so many apple pies and tarts
0:18:09 > 0:18:12that you can make before you end up with apples on the ground
0:18:12 > 0:18:15rotting and going to waste.
0:18:15 > 0:18:18But I've come to this beautiful walled garden,
0:18:18 > 0:18:21just south of Edinburgh, to find out about a scheme that finds a home
0:18:21 > 0:18:25for the apples that you don't know what to do with.
0:18:28 > 0:18:31Mary, how's the picking going?
0:18:31 > 0:18:32Well, quite well so far.
0:18:32 > 0:18:35This orchard belongs to Mary Fawdry.
0:18:35 > 0:18:40It was planted in 1947 when her family bought the house.
0:18:40 > 0:18:44The two acres yield about a tonne of apples every year.
0:18:44 > 0:18:46So do you pick them all yourself?
0:18:46 > 0:18:49Well, in days gone by, I did.
0:18:49 > 0:18:53- So what's this variety? - This is called Newton Wonder.
0:18:53 > 0:18:55So what do you do with a tonne of apples?
0:18:55 > 0:18:58They used to go to waste and go to the birds
0:18:58 > 0:19:00and now, they go to make cider.
0:19:00 > 0:19:03- That's a clever trick. - It's a very good deal, yes.
0:19:03 > 0:19:05The birds aren't so happy.
0:19:08 > 0:19:10For the past three years,
0:19:10 > 0:19:14Mary has taken her apples to the Apples For Cider Scheme
0:19:14 > 0:19:17run by the Thistly Cross Cider Company.
0:19:17 > 0:19:22Here's the way it works. I bring my basket of apples to this shop
0:19:22 > 0:19:27just outside Dunbar. I weigh them and if it comes to more than 7kg,
0:19:27 > 0:19:30I tip them in here, they go off to be processed, and in return,
0:19:30 > 0:19:33I get a bottle of apple juice or cider.
0:19:33 > 0:19:35How good is that?
0:19:38 > 0:19:43Dougie visited this company in 2009, when they were just starting out.
0:19:43 > 0:19:48Peter Stuart, one of the founders, was clear about the goal.
0:19:48 > 0:19:52East Lothian has hundreds of established apple trees
0:19:52 > 0:19:56in big country house gardens and things like that
0:19:56 > 0:19:58and we can make a truly Scottish cider.
0:19:58 > 0:20:02Peter, we saw you talking to Dougie there about a Scottish cider.
0:20:02 > 0:20:05What is a truly Scottish cider?
0:20:05 > 0:20:10Scottish apples, fermented and matured in Scots whisky casks,
0:20:10 > 0:20:12made with wild yeasts,
0:20:12 > 0:20:16so it's got provenance and it's all about the place that it comes from.
0:20:16 > 0:20:19- So it's got Scotland running through it?- Absolutely.
0:20:19 > 0:20:22How does it work? What's the mechanics of
0:20:22 > 0:20:25your bag of apples lying under the tree to producing a cider?
0:20:25 > 0:20:28We take the fruit, we press them, we turn it into juice
0:20:28 > 0:20:32and we leave that juice to ferment for a month
0:20:32 > 0:20:34and then mature it for a number of years.
0:20:34 > 0:20:37So who's got involved in the scheme? Who's bringing you their apples?
0:20:37 > 0:20:38Everybody.
0:20:38 > 0:20:42From people who have got a couple of trees in their back garden
0:20:42 > 0:20:46to farmers who might have inherited an established orchard,
0:20:46 > 0:20:50then up to community groups, who've planted orchard in the last decade
0:20:50 > 0:20:52and they're starting to get a lot of fruit produced.
0:20:52 > 0:20:54We offer an end product for their fruit.
0:20:54 > 0:20:57What about from the apple supply point of view, how's that going?
0:20:57 > 0:20:59It's been another bumper year, actually.
0:20:59 > 0:21:02We've already crossed 100 tonnes of donations
0:21:02 > 0:21:04and we've still got a couple of weeks to go.
0:21:04 > 0:21:07What about Mary? She has given you approximately a tonne of apples,
0:21:07 > 0:21:09what's she going to get for that?
0:21:09 > 0:21:11She's going to get a whole load of cider.
0:21:11 > 0:21:15Probably in the region of 12 cases of her choice.
0:21:15 > 0:21:1912 cases of cider in exchange for apples that would otherwise
0:21:19 > 0:21:23rot on the ground. That has got to be a good thing.
0:21:25 > 0:21:26Hints of whisky.
0:21:32 > 0:21:33Earlier in the programme,
0:21:33 > 0:21:36I was in East Lothian picking sea buckthorn berries.
0:21:36 > 0:21:39And now, we are going to turn them
0:21:39 > 0:21:42into what we hope will be a tasty treat.
0:21:42 > 0:21:45Back in the summer, Nick and I went on a foodie road trip
0:21:45 > 0:21:48on the West Coast and we've been saving
0:21:48 > 0:21:51some of our sun-drenched exploits to brighten up the winter months.
0:21:51 > 0:21:53How are you doing?
0:21:53 > 0:21:56You'll see us treat the people of Luss and Ganavan
0:21:56 > 0:21:59to some of our delicious delicacies,
0:21:59 > 0:22:02but today, we're in another favourite destination.
0:22:07 > 0:22:10Well, today, our culinary location
0:22:10 > 0:22:13is the bustling ferry and fishing port of Oban
0:22:13 > 0:22:16- and sun-kissed it is, too. - It's always sunny in Oban.
0:22:16 > 0:22:18Yeah, that's right(!)
0:22:18 > 0:22:21So we are going to cook some scallops with some bacon
0:22:21 > 0:22:24and we're going to make a sauce using sea buckthorn juice.
0:22:24 > 0:22:26Now as you know, prickly little plants,
0:22:26 > 0:22:29orange berries and this is the juice now.
0:22:29 > 0:22:31I know you haven't tasted the juice so far.
0:22:31 > 0:22:33- I have not. - And now is your opportunity.
0:22:36 > 0:22:37O-o-oh!
0:22:37 > 0:22:39HE COUGHS
0:22:40 > 0:22:41Oh, my goodness!
0:22:41 > 0:22:44Very sharp, you're thinking, yeah?
0:22:44 > 0:22:46You might even be thinking, minging.
0:22:46 > 0:22:48I'm actually thinking that's not pleasant.
0:22:48 > 0:22:50But we're going to make a really nice sauce out of this.
0:22:50 > 0:22:53So we've got some butter, shallots, a bit of chicken stock,
0:22:53 > 0:22:55little bit of cream and the sea buckthorn.
0:22:55 > 0:22:57And you, my friend, are going to make a sauce
0:22:57 > 0:22:59that is going to turn that
0:22:59 > 0:23:02into something that is utterly magnificent.
0:23:02 > 0:23:04- OK, before we start, I've got one question to ask you.- Yes.
0:23:04 > 0:23:07Do you have any chewing gum? HE LAUGHS
0:23:09 > 0:23:11Water. I wouldn't mind some water.
0:23:14 > 0:23:17OK, for the sauce, Nick, what do I have to do?
0:23:17 > 0:23:20A little bit of butter into that pan, into the saucier.
0:23:20 > 0:23:21In it goes. Okey-dokey.
0:23:21 > 0:23:24Get the shallot in, finely chopped shallot.
0:23:24 > 0:23:25- All of it in?- Yes.
0:23:25 > 0:23:27That's one shallot.
0:23:27 > 0:23:31So the next thing, we put a little bit of fish stock in. OK.
0:23:31 > 0:23:34We're going to let that fish stock reduce down.
0:23:34 > 0:23:37Whilst you're reducing the sauce down, I'm going to fry some bacon,
0:23:37 > 0:23:40because we are going to serve this with some king scallops
0:23:40 > 0:23:44and the sweet scallops, they love that saltiness of the bacon.
0:23:44 > 0:23:47And it's a streaky bacon. Thin slices. In it goes.
0:23:47 > 0:23:50That's something I absolutely adore.
0:23:50 > 0:23:52The smell of frying bacon.
0:23:52 > 0:23:56That, yeah, but served with scallops. Delicious.
0:23:56 > 0:23:58Any kind of savoury thing works really well
0:23:58 > 0:24:00- with the sweetness of scallop meat. - Wonderful.
0:24:00 > 0:24:04Apparently, I'm not the only one that likes the smell of bacon.
0:24:05 > 0:24:07OK, so that's that bacon come out now.
0:24:07 > 0:24:10- How are you getting on with that sauce?- It's reducing down, yeah.
0:24:10 > 0:24:13Right, OK. So we can add the sea buckthorn now.
0:24:13 > 0:24:14Not very much I would suggest.
0:24:14 > 0:24:17- I would add a couple of tablespoons to start off with.- OK.
0:24:18 > 0:24:20In it goes. I quite like the colour of it.
0:24:20 > 0:24:23I thought that, because it was kind of orange in flavour,
0:24:23 > 0:24:25it might be sweet, but it was anything but.
0:24:25 > 0:24:28- Very astringent, sharp.- Yeah. - OK, let's have a little taste.
0:24:28 > 0:24:30Just see...
0:24:33 > 0:24:35- That's enough.- OK.
0:24:35 > 0:24:37Two tablespoonfuls.
0:24:37 > 0:24:40So the next thing you do is add a little bit of cream.
0:24:40 > 0:24:43- OK.- About a tablespoon and a half. - A tablespoon and a half.
0:24:43 > 0:24:45Yeah, in it goes, in it goes.
0:24:45 > 0:24:47Right, that's it. Bring it back to the boil.
0:24:47 > 0:24:50And as soon as it boils, add all of that butter and chuck it in
0:24:50 > 0:24:52- and whisk until it's all dissolved, right?- OK.
0:24:52 > 0:24:54And then we are going to take it off the heat.
0:24:54 > 0:24:56So here we go with the scallops.
0:24:56 > 0:24:59In they go. The secret with scallops when you're frying them
0:24:59 > 0:25:01is to get the pan really nice and hot.
0:25:02 > 0:25:05- Salt and pepper?- Can I put it down there?- Yeah, put it down.
0:25:05 > 0:25:07- Will it be safe?- All good, yeah.
0:25:07 > 0:25:09I definitely need some pepper.
0:25:09 > 0:25:12OK, so that's the scallops done.
0:25:12 > 0:25:13- OK?- Lovely.
0:25:13 > 0:25:16Tiny little bit of lemon juice on the scallops.
0:25:16 > 0:25:20OK. A bit of salt. Pepper.
0:25:20 > 0:25:22- How's that sauce looking? - It's looking good.
0:25:22 > 0:25:25Do you want to taste it and tell me what you think?
0:25:29 > 0:25:33- It's working really well, actually. - Ha-ha!- It's working really well.
0:25:33 > 0:25:35OK, so a little bit of bacon in here.
0:25:35 > 0:25:36Tra-laa!
0:25:36 > 0:25:40- Scallop on top. Ho-ho-ho! - You're very excited.
0:25:40 > 0:25:44I am, I am. I'm just liking this. I'm liking this.
0:25:44 > 0:25:46- Add a wee bit of a...- And, maestro, your sauce, please.
0:25:46 > 0:25:49- How much?- Just a little drizzle over the top.
0:25:49 > 0:25:52- That's it.- Can we have a wee taste ourselves?
0:25:52 > 0:25:56We can. We'll just make one up here.
0:25:56 > 0:25:58Voila!
0:25:58 > 0:26:00Thank you. For you, sir.
0:26:00 > 0:26:02- Thank you very much. - There we go.
0:26:04 > 0:26:05- Down the hatch.- Cheers.
0:26:08 > 0:26:10That's great.
0:26:10 > 0:26:13That's so good, but the sea buckthorn was so strong earlier on.
0:26:13 > 0:26:15And the sauce has made it rich, creamy, lovely.
0:26:15 > 0:26:16But it's there. The acidity is there
0:26:16 > 0:26:19and the flavour of the buckthorn is there as well.
0:26:19 > 0:26:22- Nailed it.- Beautiful.- Right, let's see what the good people of Oban
0:26:22 > 0:26:24think of our sea buckthorn sauce.
0:26:24 > 0:26:27- They've waited long enough. Let's feed them.- They have, yeah.
0:26:28 > 0:26:31- Oh, it looks nice.- It does look nice.- Does it taste nice?
0:26:31 > 0:26:32That'll be up to you. You tell us.
0:26:32 > 0:26:35- Would you like to try and tell me - what you think? I'd love to try.
0:26:35 > 0:26:37- So, just down in a oner. - In a oner?- In a oner, go for it.
0:26:37 > 0:26:39Down in a oner. That's the way to do it.
0:26:39 > 0:26:41- Down the hatch.- Oh, that's nice.
0:26:41 > 0:26:44- Wow.- Thank you. So who are you?- Me?
0:26:44 > 0:26:47- Nick Nairn. - LAUGHTER
0:26:47 > 0:26:51- It's juicy.- Oh, it's great, isn't it?- Smashing.
0:26:51 > 0:26:52Really good scallops.
0:26:52 > 0:26:55Lovely. The bacon, oh, and the sauce, it is to die for.
0:26:55 > 0:26:58- What sort of sauce is it? - Sea buckthorn.
0:26:58 > 0:27:00- Sea buckthorn?- Sea buckthorn.
0:27:00 > 0:27:02- Sea buckthorn.- Oh, right.- Have you come across it before?- I haven't.
0:27:02 > 0:27:04It's very nice, very nice.
0:27:04 > 0:27:06- It's delicious.- C'est tres bon.
0:27:06 > 0:27:09If you're going to use it, use it sparingly. THEY LAUGH
0:27:09 > 0:27:13I'm going to take that bit of bacon, because I love it.
0:27:13 > 0:27:16Avec la coquille St Jacques, le bacon et ce fruit de mer
0:27:16 > 0:27:18que je ne connais pas. Tres, tres bon.
0:27:18 > 0:27:20Just say, "Sea buckthorn is delicious."
0:27:20 > 0:27:23- Sea buckthorn is delicious. - LAUGHTER
0:27:24 > 0:27:26Doug, how was it for you?
0:27:26 > 0:27:29Incredible. Everybody who tasted it was very excited, loved it.
0:27:29 > 0:27:32Nobody, obviously, had had sea buckthorn sauce before.
0:27:32 > 0:27:35And they really liked the combination of flavours.
0:27:35 > 0:27:37Well, I had a French gentleman.
0:27:37 > 0:27:38He said it tasted of wild mushrooms
0:27:38 > 0:27:41- and another lady that said it tasted like seaweed.- Interesting.
0:27:41 > 0:27:44Yeah. And the seaweedy thing, I kind of get that seaweed thing.
0:27:44 > 0:27:47Definitely. There's no doubt about it, it's an intense flavour
0:27:47 > 0:27:49and it's magic when people taste something
0:27:49 > 0:27:51they've never had before and they love it.
0:27:51 > 0:27:54Well done, you. Now that's all we've got time for this week.
0:27:54 > 0:27:56Here is what is coming up next time around.
0:27:56 > 0:27:58Oh! Wrong bit.
0:27:58 > 0:28:01Sarah demonstrates her lack of talent with a sewing machine.
0:28:01 > 0:28:05I made a jumpsuit in S6, I should be able to do a rosette.
0:28:07 > 0:28:11And we meet the young farmers getting the most out of goats.
0:28:11 > 0:28:14I've always wanted my own business and now to think that the goats were
0:28:14 > 0:28:17standing in a field a week ago and now we are packaging it up
0:28:17 > 0:28:19to send away to a top restaurant in Peebles is amazing.
0:28:19 > 0:28:23So join us again, next Friday, 7.30, BBC One Scotland.
0:28:23 > 0:28:26From all the Landward team here in sun-kissed Oban,
0:28:26 > 0:28:29- thank you so much for your company. Bye for now.- Bye.