0:00:02 > 0:00:03It's a new dawn for Scotland's politicians,
0:00:03 > 0:00:07and there's plenty going on in the countryside to keep them busy.
0:00:25 > 0:00:27Hello, and a very warm welcome to Landward.
0:00:27 > 0:00:30We have a packed programme for you, including some of the most
0:00:30 > 0:00:33pressing issues facing the Scottish countryside.
0:00:33 > 0:00:35But it's not ALL serious....
0:00:37 > 0:00:41'I try my hand at making rare-breed sausages...'
0:00:41 > 0:00:43It's amazing how tense I'm becoming.
0:00:43 > 0:00:45HE LAUGHS
0:00:45 > 0:00:48'..Sarah meets the woman who wants to paint
0:00:48 > 0:00:50'every castle in the Highlands...'
0:00:50 > 0:00:53You just have to paint, get out there and paint as much as possible.
0:00:53 > 0:00:56Just to the end and toss it, turn it over. OK?
0:00:56 > 0:00:59'..and Nick's cooking up a storm in the food van.'
0:00:59 > 0:01:01Who will taste my pork?
0:01:08 > 0:01:11But first, I'm off to Perthshire to investigate one of the very
0:01:11 > 0:01:14first things the new Scottish Government
0:01:14 > 0:01:16will have to decide upon.
0:01:16 > 0:01:21This is Archie, Finn and Darrach...
0:01:21 > 0:01:23and their owner, Mo Bailey.'
0:01:23 > 0:01:24- Here. - BLOWS WHISTLE
0:01:24 > 0:01:26Come on, then.
0:01:26 > 0:01:29They're working spaniels whose job involves retrieving game birds
0:01:29 > 0:01:32from thick scrub during the shooting season.
0:01:32 > 0:01:34Unlike most dogs in Scotland,
0:01:34 > 0:01:37they've had their tails shortened or "docked".
0:01:37 > 0:01:39This was done to prevent them
0:01:39 > 0:01:42suffering tail injuries while working.
0:01:42 > 0:01:46The docking of dogs' tails has been banned in Scotland since 2007.
0:01:46 > 0:01:50It was hugely controversial, and, after years of opposition,
0:01:50 > 0:01:53the Government announced a consultation on the issue.
0:01:53 > 0:01:55Well, that consultation has now finished,
0:01:55 > 0:01:58and the new Scottish Government will have to decide whether to
0:01:58 > 0:02:03relax that ban for certain groups of dogs such as working spaniels.
0:02:06 > 0:02:11Mo, these are your dogs, and they are docked. Tell me about them.
0:02:11 > 0:02:15This is Archie. He's a working cocker. I bought him in England.
0:02:15 > 0:02:18- So he's got a half-docked tail. - Yes.- This is Darrach.
0:02:18 > 0:02:23He is ten, so he was obviously born before the ban came in.
0:02:23 > 0:02:25He's got just a third off his tail.
0:02:25 > 0:02:27And then I've got wee Finn here sitting at the back.
0:02:27 > 0:02:31He's an Irish dog and he's also got a half-dock.
0:02:31 > 0:02:33'Unlike in Scotland,
0:02:33 > 0:02:37'the docking of working dogs' tails is legal in England and Ireland.'
0:02:37 > 0:02:40Why do you have tails docked on your dogs?
0:02:40 > 0:02:44It's to prevent them getting damaged and injured when they're out
0:02:44 > 0:02:46beating, because I obviously use them
0:02:46 > 0:02:48at beating in the shooting season.
0:02:48 > 0:02:51You know, I wouldn't buy a dog if it had a long tail.
0:02:51 > 0:02:54And have you seen other dogs out working that have got
0:02:54 > 0:02:57- the long tails that cause problems? - Yep. Mm-hm.
0:02:57 > 0:03:00I've had a couple of my friends who actually had to get
0:03:00 > 0:03:02their dogs' tails amputated.
0:03:02 > 0:03:04They just had great big, long tails and just kept
0:03:04 > 0:03:06breaking down all the time, so...
0:03:06 > 0:03:09the dogs had to get their tails amputated.
0:03:09 > 0:03:11It took weeks, maybe even sometimes months,
0:03:11 > 0:03:14because even if they've got a wee bit taken off, if it wasnae
0:03:14 > 0:03:17taken high enough up, it would
0:03:17 > 0:03:21maybe get re-infected again and then the whole process starts again.
0:03:22 > 0:03:26'Over the years, there have been many documented cases of working
0:03:26 > 0:03:31'dogs who did not have their tails docked at birth suffering injuries.
0:03:31 > 0:03:34'Vet Neil McIntosh has treated several cases.'
0:03:35 > 0:03:38Well, we see lots of tail injuries in spaniels.
0:03:38 > 0:03:40Of course, we didn't see any prior to 2007,
0:03:40 > 0:03:42because most of them had their tails docked.
0:03:42 > 0:03:46After 2007, there was a slight lag, a couple of years where dogs
0:03:46 > 0:03:48that were born after the ban went into work.
0:03:48 > 0:03:53By 2009, 2010, we were starting to see a lot of chronic tail injuries.
0:03:53 > 0:03:56So we were seeing dogs that were bleeding a lot. They were wagging
0:03:56 > 0:03:57their tails in deep cover,
0:03:57 > 0:04:00the tips of their tails were getting damaged, they started to bleed.
0:04:00 > 0:04:03We have an example here. He's a working dog.
0:04:03 > 0:04:06His back end's covered in blood from his wagging his tail.
0:04:06 > 0:04:09- He loves working, so his tail wags all the time.- Yes.
0:04:09 > 0:04:11And the only option now is to amputate this tail.
0:04:11 > 0:04:14That's a completely different situation compared to tail
0:04:14 > 0:04:15shortening of puppies.
0:04:15 > 0:04:17That involves a snip for a few seconds
0:04:17 > 0:04:19and then the puppies return to the litter.
0:04:19 > 0:04:21Tail amputation in an adult dog is a big procedure.
0:04:21 > 0:04:24You have to cut the skin, you have to sever the tail,
0:04:24 > 0:04:27you have to tie off the blood vessels.
0:04:27 > 0:04:30It's a very complicated procedure. It's one that's not without risk,
0:04:30 > 0:04:31and a lot of vets don't like doing it.
0:04:31 > 0:04:33A lot of docking in the past,
0:04:33 > 0:04:36there were some stories of some dodgy practices, scissors
0:04:36 > 0:04:39used and puppies suffering and all that kind of thing.
0:04:39 > 0:04:41Surely we need to get rid of all that?
0:04:41 > 0:04:43We have got rid of all that.
0:04:43 > 0:04:45We're talking about shortening one third of the end of the tail,
0:04:45 > 0:04:47where there's very little nervous tissue.
0:04:47 > 0:04:51And you do that by a vet who knows that those dogs are going to
0:04:51 > 0:04:53go into working homes, and that's going to be a very important
0:04:53 > 0:04:55part, hopefully, of the legislation.
0:04:55 > 0:04:57The original legislation came in for good reason
0:04:57 > 0:05:00on animal-welfare grounds, so what's your thoughts on that now?
0:05:00 > 0:05:02I think the original legislation was designed to
0:05:02 > 0:05:04stop people from docking tails.
0:05:04 > 0:05:06I don't think they realised it was going to cause
0:05:06 > 0:05:08so much problems for working dogs.
0:05:08 > 0:05:12This is not about being anti-hunting or shooting or snaring or
0:05:12 > 0:05:14anything like that or rich sporting estates.
0:05:14 > 0:05:16This is an animal-welfare issue.
0:05:16 > 0:05:18I know that a lot of people are very anti it,
0:05:18 > 0:05:21but a lot of people are anti it because they don't have knowledge.
0:05:21 > 0:05:22They've never seen a tail injury,
0:05:22 > 0:05:25they've never seen an adult tail being amputated.
0:05:25 > 0:05:27Or, alternatively, sometimes people, I think, are
0:05:27 > 0:05:31really anti-shooting and that's why they want to be anti tail docking.
0:05:33 > 0:05:34And later in the programme,
0:05:34 > 0:05:37we'll hear from campaigners who want the ban to
0:05:37 > 0:05:40remain in place and the scientist whose research will help
0:05:40 > 0:05:41the Government decide
0:05:41 > 0:05:45if the sight of docked puppies like these will return to Scotland.
0:05:49 > 0:05:51But before that,
0:05:51 > 0:05:54I'm heading to the south-west to discover how farming
0:05:54 > 0:05:56traditional rare breeds of livestock
0:05:56 > 0:05:58can pay off both for the farmer, who
0:05:58 > 0:06:00can command a premium price for his meat,
0:06:00 > 0:06:05and the consumer, who benefits with a great-tasting product.
0:06:05 > 0:06:08- Hiya, how you doing?- Hi there. Nice to see you.- Nice to see you.
0:06:08 > 0:06:12'Here at Clash Farm in Dumfries and Galloway, Caron Stewart
0:06:12 > 0:06:16'has been farming pedigree saddleback pigs for ten years.'
0:06:18 > 0:06:21- So, here we are.- Yeah, so, this is the litter.
0:06:21 > 0:06:25- They were born yesterday morning. - Oh, fantastic! Look at them!
0:06:25 > 0:06:28My goodness. And look at her! She's a whopper!
0:06:28 > 0:06:32'It's a much slower process than mass-market pork production, but the
0:06:32 > 0:06:36'upside is quality for the customer and more cash for the farmer.'
0:06:37 > 0:06:41We've got a pedigree herd, and, in fact, this sow here, there was
0:06:41 > 0:06:44only two registered sows in the country when we got them.
0:06:44 > 0:06:47So we've built that particular bloodline back up again.
0:06:47 > 0:06:51And how do they differ from commercial pigs, then?
0:06:51 > 0:06:54It's the eating, really. It tastes fantastic.
0:06:54 > 0:06:55It's a slower-maturing animal,
0:06:55 > 0:06:57and there's a marbling of fat through it.
0:06:57 > 0:07:01So it makes it more succulent and tender.
0:07:04 > 0:07:07'Meat of breeds like the British saddleback fell from favour in
0:07:07 > 0:07:12'the 20th century as faster-growing commercial breeds took over.
0:07:12 > 0:07:15'But the tables seem to be turning again.'
0:07:15 > 0:07:17They were a slower-maturing animal,
0:07:17 > 0:07:20and everybody wanted fast food, especially post-war,
0:07:20 > 0:07:23and a lot of the commercial breeds were brought in.
0:07:23 > 0:07:25So the numbers dropped dramatically.
0:07:25 > 0:07:27Are they staying there now that these piglets have
0:07:27 > 0:07:29been born, or do they get into the field quickly?
0:07:29 > 0:07:32We like to keep an eye on them, make sure they're OK,
0:07:32 > 0:07:34and then they'll go outside.
0:07:34 > 0:07:37We've got another gilt here.
0:07:37 > 0:07:39She's a first-time mother, and she's got a litter,
0:07:39 > 0:07:41so we're going to put them out.
0:07:41 > 0:07:44- Okey dokey. So, I'll give you a hand?- Yes, sure.- Fantastic.
0:07:44 > 0:07:48- Out this way?- Yep. - Right, let's go.
0:07:51 > 0:07:54Come on.
0:07:54 > 0:07:56Look at that.
0:07:56 > 0:07:58Off you go. Come on.
0:07:58 > 0:08:00- We've lost one! - Come on.- Come on, come on.
0:08:00 > 0:08:03- You're not supposed to be up here. - Right, come on.
0:08:04 > 0:08:06DOUGIE LAUGHS
0:08:06 > 0:08:0720 minutes later...
0:08:07 > 0:08:09Come on, let's go, guys.
0:08:09 > 0:08:12CARON LAUGHS We're out of the shed!
0:08:13 > 0:08:15That's more like the thing!
0:08:17 > 0:08:20- In one pile?- Yeah, just chuck it in.
0:08:24 > 0:08:26So, Caron, first time outside, pretty much.
0:08:26 > 0:08:28Will they be out here for a while now?
0:08:28 > 0:08:32Yes. They'll be with their mum till they're eight weeks old, and then
0:08:32 > 0:08:37they'll be weaned and they're pretty much left to their own devices
0:08:37 > 0:08:39until they've grown up.
0:08:39 > 0:08:43What's your passion for these saddlebacks? You clearly love them.
0:08:43 > 0:08:46I do. They're just fantastic animals.
0:08:46 > 0:08:50They've just got great temperaments and characters.
0:08:50 > 0:08:52They taste fantastic,
0:08:52 > 0:08:56and they're just a fantastic breed to deal with.
0:08:56 > 0:08:58Are they quite easy to cook, as well?
0:08:58 > 0:09:03It's a very quick-cooking meat compared to commercial type,
0:09:03 > 0:09:07- and you're going to be helping us make some sausages.- Am I?- Yes!
0:09:09 > 0:09:11'We're going to make them in the farm's butchery unit,
0:09:11 > 0:09:14'where Caron cuts and cures the pork.
0:09:14 > 0:09:18'It sells for a premium price at farmers' markets, and I'll be taking
0:09:18 > 0:09:23'some of her pork fillet for Nick to cook up in the Landward food van.'
0:09:23 > 0:09:26So, here we have the raw meat for the sausages.
0:09:26 > 0:09:29So, what's the process? MACHINE WHIRS
0:09:29 > 0:09:31What we'll do is we'll mince this through.
0:09:31 > 0:09:36- And what cuts are you using for the sausages?- It's primarily shoulder
0:09:36 > 0:09:38and belly.
0:09:38 > 0:09:42That's what gives it the moisture, the succulence and the flavour.
0:09:46 > 0:09:47MACHINE STOPS
0:09:48 > 0:09:51There's the raw minced meat now.
0:09:51 > 0:09:53Nice fat in there as well. That's lovely.
0:09:53 > 0:09:55That's going to taste brilliant.
0:09:55 > 0:09:57- Yep, so...- So, next up?
0:09:57 > 0:10:02Yep, what we next do is the spices and the salt and pepper,
0:10:02 > 0:10:05sprinkle it across the meat.
0:10:05 > 0:10:09- If we give that a good mix...- OK. - Just all with the hands, yeah?- Yep.
0:10:09 > 0:10:11That's quite a nice feeling, actually!
0:10:11 > 0:10:12CARON LAUGHS
0:10:13 > 0:10:14And off we go.
0:10:14 > 0:10:17'The mixture goes through the mincer again, then it's ready to be
0:10:17 > 0:10:20'made into sausages.'
0:10:20 > 0:10:21Just feed it through.
0:10:21 > 0:10:24'And apparently, I'm making them.'
0:10:24 > 0:10:25Oh, my goodness me.
0:10:27 > 0:10:29You just want to keep a bit of tension.
0:10:29 > 0:10:31You don't want to overfill them.
0:10:31 > 0:10:33It's amazing how tense I'm becoming.
0:10:33 > 0:10:35THEY LAUGH
0:10:35 > 0:10:38'And this is the easy bit.'
0:10:38 > 0:10:40So, if we take three,
0:10:40 > 0:10:44twist that round there...
0:10:44 > 0:10:45Loop up.
0:10:45 > 0:10:48Wrap that over and through.
0:10:48 > 0:10:53- So, you want about sausage length, over the top.- Over the top.- Yeah.
0:10:53 > 0:10:56- And twist?- Yeah. Under and through.
0:10:57 > 0:11:01- And then they... - Yeah, so hold that in your...
0:11:01 > 0:11:03Yep.
0:11:03 > 0:11:07Oops. You know, this really isn't as easy as it looks.
0:11:07 > 0:11:10But I'm going to take some of these and a pork fillet up to
0:11:10 > 0:11:15Nick in Perth in the Landward food van to see if he can work his magic.
0:11:15 > 0:11:18They're going to be tasty. They may not look so great...
0:11:18 > 0:11:19They'll be lovely.
0:11:20 > 0:11:23Now, when I heard about a woman wanting to paint every
0:11:23 > 0:11:27castle in the Highlands, I thought, "She'll need some big brushes,
0:11:27 > 0:11:31"a lot of scaffolding and thousands of gallons of paint."
0:11:31 > 0:11:34But then I found out I'd got the wrong end of the stick.
0:11:37 > 0:11:41Sarah's come to Dornie on the west coast to get the true story.
0:11:45 > 0:11:49Scotland's formidable castles are evidence of our bloody past.
0:11:49 > 0:11:52They've withstood sieges, religious rebellions
0:11:52 > 0:11:55and changing royal allegiances.
0:11:57 > 0:12:00Despite this violent history, there's no doubt that these
0:12:00 > 0:12:03mighty strongholds are still a thing of beauty.
0:12:03 > 0:12:06That's why thousands of people visit them each year
0:12:06 > 0:12:10to enjoy their architecture and stunning surroundings.
0:12:10 > 0:12:14You could just spend hours looking at them.
0:12:16 > 0:12:18This of course is Eilean Donan,
0:12:18 > 0:12:22a common sight on biscuit-tin lids and in Hollywood blockbusters,
0:12:22 > 0:12:25and one of the most-photographed spots in Scotland.
0:12:25 > 0:12:29But it's not just photographers it inspires.
0:12:30 > 0:12:34- Claire?- Hi, Sarah.- Good morning! How are you doing?- I'm good.
0:12:34 > 0:12:36- How are you?- You're well under way already, I see.
0:12:36 > 0:12:39'I'm here to meet Highland artist Claire Innes,
0:12:39 > 0:12:42'who's currently on a bit of a mission.'
0:12:42 > 0:12:45I thought it would make for quite an interesting art project to try
0:12:45 > 0:12:48and paint all the castles in the Highlands, and I think
0:12:48 > 0:12:52there's about between 50 and 60 of them, so it's a bit of a challenge.
0:12:52 > 0:12:55- Why castles?- I just think they make such an interesting subject.
0:12:55 > 0:12:57They've got this air of mystery about them.
0:12:57 > 0:12:59There's a lot of history
0:12:59 > 0:13:04with the castles, and they've each got their own story to tell.
0:13:04 > 0:13:06'Claire's been working on the project
0:13:06 > 0:13:08'since the start of the year.'
0:13:08 > 0:13:10So, these two you've done already?
0:13:10 > 0:13:13- Yeah, this is a couple of preparatory sketches.- Mm-hm.
0:13:13 > 0:13:17I would normally go out and sketch as much as I can on location
0:13:17 > 0:13:20and then transfer it onto canvas.
0:13:20 > 0:13:22And this is the finished article.
0:13:22 > 0:13:24Well, these are very nearly finished.
0:13:24 > 0:13:26So, this is Castle Stalker on the left
0:13:26 > 0:13:31- and that's Dunvegan Castle on Skye. - And super-bold and very colourful.
0:13:31 > 0:13:34I use quite a lot of colours in my palette.
0:13:34 > 0:13:36I think you need to, with the grey Scottish skies,
0:13:36 > 0:13:39- inject a wee bit of colour. - It can sometimes be like that.
0:13:39 > 0:13:42Well, don't laugh, I am going to join you later and have a go.
0:13:42 > 0:13:45I know you want to crack on at the moment and get going,
0:13:45 > 0:13:47- so I'll see you in a bit. - Right, no problem.
0:13:54 > 0:13:56'In just a couple of hours,
0:13:56 > 0:13:59'Claire manages to get the bulk of the painting done.
0:14:02 > 0:14:05'She obviously has a lot of talent,
0:14:05 > 0:14:09'and the amazing thing is she hasn't had any formal training.
0:14:13 > 0:14:17'I, on the other hand, need a bit of instruction.'
0:14:17 > 0:14:21The idea of sketching is that you're not committing to anything.
0:14:21 > 0:14:25It's really just about you working out how to get that onto the papers.
0:14:25 > 0:14:26So, to begin with,
0:14:26 > 0:14:30- you want to be quite free with the marks that you're making.- Mm-hm.
0:14:30 > 0:14:33So nothing too hard. Don't press down on the pencil too hard,
0:14:33 > 0:14:35and just be quite free with the marks.
0:14:35 > 0:14:38And it's really just about you working out which
0:14:38 > 0:14:41- marks are working for you.- OK.
0:14:41 > 0:14:45How did you get started in all of this?
0:14:45 > 0:14:49Well, I'm self-taught. I think I was probably about 14
0:14:49 > 0:14:54when I discovered a real passion for painting,
0:14:54 > 0:14:57when I decided I wanted to be an artist when I grew up.
0:14:57 > 0:14:59But I worked really, really hard.
0:14:59 > 0:15:02I remember years ago I met the artist John Lowrie Morrison.
0:15:02 > 0:15:06- I don't know if you've heard of him. - Yeah. Who hasn't?
0:15:06 > 0:15:09One of Scotland's most successful artists.
0:15:09 > 0:15:12And I always remember him saying you just have to paint,
0:15:12 > 0:15:16get out there and paint as much as possible.
0:15:16 > 0:15:19'Claire has definitely taken that message to heart.
0:15:19 > 0:15:21'She's given herself a year
0:15:21 > 0:15:23'to finish her castle-painting challenge,
0:15:23 > 0:15:27'then she's hoping to exhibit in either Inverness or Edinburgh.'
0:15:29 > 0:15:32- So, Claire's been working on her picture for five hours.- Yep.
0:15:32 > 0:15:35- Is it done?- Yeah, I think so, but I'll probably take it home
0:15:35 > 0:15:38and do a wee bit more work to it at home.
0:15:38 > 0:15:41I think it looks amazing, given the time given.
0:15:41 > 0:15:45- I'm not 100% happy with it yet. - Are you ever 100% happy?- No.
0:15:45 > 0:15:47I don't think any artist ever is.
0:15:47 > 0:15:49OK. So that gives me a get-out clause.
0:15:49 > 0:15:53- Are you ready for my moment of truth?- Yeah.- OK. Everyone ready?
0:15:53 > 0:15:54Ta-da!
0:15:54 > 0:15:57- What do you think?- I think you've done really, really well.- Really?
0:15:57 > 0:16:00- Yep.- I mean, given the fact that I haven't picked up a sketch pad or
0:16:00 > 0:16:03pencil since school, I'm not that displeased with it.
0:16:03 > 0:16:05No, I think it's really good.
0:16:05 > 0:16:09We've got Eilean Donan, Claire's work and Sarah Mack's sketch.
0:16:09 > 0:16:10I can see you're thinking,
0:16:10 > 0:16:13- "Don't give up the day job." - No. I think it's fantastic.
0:16:25 > 0:16:28If you have any other great ideas for things you'd like to see
0:16:28 > 0:16:32on the programme, get in touch via our Facebook page or e-mail:
0:16:44 > 0:16:47Throughout the series, as I travel the length and breadth of Scotland,
0:16:47 > 0:16:50I'm going to be stopping off to show you some of my favourite pitstops.
0:16:50 > 0:16:54Grandtully in Perthshire is a stunning, tranquil place.
0:16:55 > 0:16:58But it's also famous for this.
0:17:00 > 0:17:04'That's Mark French, a guide with Beyond Adventure.
0:17:04 > 0:17:08'Today, he's going to show me how to traverse the Grandtully Rapids.'
0:17:09 > 0:17:11As a rafting trip from Aberfeldy,
0:17:11 > 0:17:15it's the last rapid that people come down. They always remember it.
0:17:15 > 0:17:17For kayakers and canoers, as well,
0:17:17 > 0:17:20the anticipation of paddling from Aberfeldy with the rapids gradually
0:17:20 > 0:17:23getting bigger and bigger and then they get to Grandtully
0:17:23 > 0:17:25and it's like, "Ohhh, it's Grandtully! This is brilliant!"
0:17:25 > 0:17:28- Are you planning to swim today? - We're not planning on swimming...
0:17:28 > 0:17:31- I'd really like to stay in the canoe.- So would I.
0:17:31 > 0:17:33But there's always a chance.
0:17:33 > 0:17:36Nice day though it is, the water's still freezing. Let's remember that
0:17:36 > 0:17:39- before we go in. Come on, let's go.- Perfect!
0:17:47 > 0:17:49Whoo-hoo-hoo!
0:18:05 > 0:18:07That wasn't supposed to happen.
0:18:07 > 0:18:09'The canoe hit a lump of water,
0:18:09 > 0:18:12'causing the bow to shoot up in the air.
0:18:12 > 0:18:16'When it came back down, it hit a rock and the canoe began to roll...
0:18:16 > 0:18:18'sending us both into the water.'
0:18:20 > 0:18:22And, yes, it is cold!
0:18:31 > 0:18:34Earlier in the programme, we heard the arguments for a relaxation
0:18:34 > 0:18:37of the legal ban on the docking of dogs' tails.
0:18:37 > 0:18:41The exemption would be for certain types of working dogs.
0:18:41 > 0:18:45But there are those who are not in favour of this relaxation.
0:18:45 > 0:18:48There are some groups who believe the original animal welfare aims
0:18:48 > 0:18:52of the 2007 legislation are just as valid today.
0:18:56 > 0:18:59'The policy director of the Scottish animals campaign charity
0:18:59 > 0:19:02'OneKind is Libby Anderson.'
0:19:03 > 0:19:05'Dogs need their tails.'
0:19:05 > 0:19:10They need their tails for balance, for communication,
0:19:10 > 0:19:13for movement, to support their spine.
0:19:13 > 0:19:17So if you're talking about amputating part of a dog's
0:19:17 > 0:19:19anatomy, you need to be very, very sure
0:19:19 > 0:19:21that it's the right thing to do.
0:19:21 > 0:19:26Every dog that's docked in infancy suffers an amputation,
0:19:26 > 0:19:28and that is a painful mutilation.
0:19:28 > 0:19:31So what we want to see is a full cost-benefit
0:19:31 > 0:19:34assessment of the animal welfare.
0:19:34 > 0:19:38When we spoke to a vet earlier in the programme,
0:19:38 > 0:19:43he admitted there was an element of discomfort and pain to a puppy.
0:19:43 > 0:19:46I think for a long time there's been a slightly old-fashioned view
0:19:46 > 0:19:50that they're so little and neonates don't feel pain.
0:19:50 > 0:19:52Well, nobody really believes that any more.
0:19:52 > 0:19:55Everyone knows that young vertebrates do feel pain
0:19:55 > 0:19:59and it may be even worse than what they feel in adulthood.
0:19:59 > 0:20:02- The people we spoke to are clearly people who love dogs.- Yes.
0:20:02 > 0:20:05And they don't want to see suffering in their dogs.
0:20:05 > 0:20:08Well, you must remember that they are using their dogs.
0:20:08 > 0:20:10They're working dogs, even though they love them.
0:20:10 > 0:20:13But they're putting them into a situation that they're working in.
0:20:13 > 0:20:16Are those owners being irresponsible, then?
0:20:16 > 0:20:19They should consider the terrain that they're working in
0:20:19 > 0:20:23and whether the animal's likely to be put at risk.
0:20:23 > 0:20:26Is this an animal welfare issue or do you just want to stop hunting?
0:20:26 > 0:20:30No, it's a welfare issue about dogs. It's 100% about welfare.
0:20:30 > 0:20:33Yes. That's what we're interested in.
0:20:33 > 0:20:36The final decision rests with the Scottish Government.
0:20:36 > 0:20:40They have consulted widely and also commissioned independent
0:20:40 > 0:20:42'research from Glasgow University vet school.'
0:20:42 > 0:20:45- Hi, Tim. How are you?- Hi. How are you?- Yeah, very well.- Good, good.
0:20:45 > 0:20:48'That research was carried out by Tim Parkin.'
0:20:49 > 0:20:52Well, from the survey, it was quite clear that spaniels
0:20:52 > 0:20:56and hunt-point retrievers were far more likely to have tail
0:20:56 > 0:21:00injuries than any other breed working in Scotland.
0:21:00 > 0:21:04Spaniels specifically, in one shooting season, approximately
0:21:04 > 0:21:0757% of them had at least one tail injury in that one season.
0:21:07 > 0:21:11- More than half?- Yep.- Wow.- Hunt-point retrievers, about 39%.- Uh-huh.
0:21:11 > 0:21:13Other working dog breeds, less so.
0:21:13 > 0:21:15Those two breeds were specifically those
0:21:15 > 0:21:18that are at much greater risk of ending up with a tail injury.
0:21:18 > 0:21:22So, what was your opinion on tail docking before you started
0:21:22 > 0:21:24- doing this research?- I've got to say, I was pretty neutral.
0:21:24 > 0:21:27I really did have no opinion on this at all.
0:21:27 > 0:21:30- I'm not a hunting-shooting-fishing guy.- And what's your opinion now?
0:21:30 > 0:21:35My opinion now is that there is clear evidence that it's
0:21:35 > 0:21:39irrefutable that if you have a dog that has had a shortened tail,
0:21:39 > 0:21:41then they are clearly at much reduced risk of ending up
0:21:41 > 0:21:42- with a tail injury.- Mm.
0:21:42 > 0:21:45The key, for me, is that actually, what we need to do is target
0:21:45 > 0:21:49- that intervention as a puppy as much as possible...- Right.
0:21:49 > 0:21:51..such that you really target those individual dogs
0:21:51 > 0:21:54- that are genuinely likely to go on and work.- Uh-huh.
0:21:54 > 0:21:57And that would mean targeting the intervention,
0:21:57 > 0:22:00the docking, at hunt-point retrievers or spaniels.
0:22:01 > 0:22:03And as soon as the Government announces its decision,
0:22:03 > 0:22:05we'll be sure to bring it to you.
0:22:17 > 0:22:19Earlier in the programme,
0:22:19 > 0:22:22I was in the south-west at a rare-breed pig farm.
0:22:22 > 0:22:25I'm now with the Landward food van in Perth
0:22:25 > 0:22:29and chef Nick Nairn to see if the citizens of the Fair City
0:22:29 > 0:22:33can tell the difference between rare-breed and mass-produced pork.
0:22:33 > 0:22:36But first, Nick has got to try my sausages.
0:22:38 > 0:22:42Here we go. I made these sausages yesterday at Clash Farm, Port Logan,
0:22:42 > 0:22:43just south of Stranraer.
0:22:43 > 0:22:46They're saddleback sausages. See what you think.
0:22:46 > 0:22:49- Visual inspection - slightly overcooked.- Yes.
0:22:49 > 0:22:53- They're irregular shapes. Makes them look very home-made.- Uh-huh.
0:22:54 > 0:22:56Mm. Now...
0:22:56 > 0:22:59- Lots of meat in there. - Oh, yeah!- Not much filler.
0:22:59 > 0:23:01- Good, huh?- Delicious. - Absolutely brilliant.
0:23:01 > 0:23:05It really breaks my heart to say that, but they are fantastic.
0:23:05 > 0:23:08We're not here to congratulate you on your sausage-making skills,
0:23:08 > 0:23:11we're here to cook pork fillet. Look at the difference.
0:23:11 > 0:23:15- That's supermarket stuff. This is the stuff from Clash Farm.- Yeah.
0:23:15 > 0:23:17You see the colour's different,
0:23:17 > 0:23:19texture's different. But it's expensive.
0:23:19 > 0:23:22And what we want to find out is, do the great citizens of Perth
0:23:22 > 0:23:25appreciate the difference between the two?
0:23:25 > 0:23:27I'll cut them into medallions, pan-fry them,
0:23:27 > 0:23:29but let's put a very light spice on the outside,
0:23:29 > 0:23:32just a little bit of a glaze to make them a little bit interesting.
0:23:32 > 0:23:34Not so strong that it would overpower
0:23:34 > 0:23:35the natural flavour of the meat.
0:23:35 > 0:23:39So, if you make a little spice mix with coriander seeds,
0:23:39 > 0:23:42Szechuan peppercorns, fennel seeds, cumin seeds,
0:23:42 > 0:23:46black peppercorns, star anise, cinnamon bark and cloves.
0:23:46 > 0:23:48That's a hot pan.
0:23:48 > 0:23:50Just choose the spices that you want,
0:23:50 > 0:23:55go by the smell of what you get back up from the pan.
0:23:55 > 0:23:56It's the Dougie Vipond spice mix.
0:23:56 > 0:24:00- Now, they're really coming alive. - Chuck them into that mortar.
0:24:00 > 0:24:03OK. And use the pestle to grind them down.
0:24:04 > 0:24:07- Oh, it smells fantastic. - Really does, doesn't it?
0:24:07 > 0:24:11I'm just going to trim away the fat from the outside of the pork fillet.
0:24:11 > 0:24:16And you can see the colour of the saddleback pork. It's much darker,
0:24:16 > 0:24:21the grain of the meat is much finer, it feels soft.
0:24:21 > 0:24:22It's a beautiful piece of meat.
0:24:22 > 0:24:26You know you could buy a spice grinder, you know?
0:24:26 > 0:24:28- Do you know, I've got an electric one at home.- Have you?
0:24:28 > 0:24:31I was going to bring it, then I thought you need the practice.
0:24:31 > 0:24:32No, I certainly do.
0:24:32 > 0:24:36I'm going to cut the loin in half.
0:24:36 > 0:24:39And then I'm going to cut each half into quarters,
0:24:39 > 0:24:42and then we'll cut these quarters into little dice.
0:24:42 > 0:24:46And that gives a nice little cube of pork that we can first of all
0:24:46 > 0:24:50rub with the spices and then we'll pan-fry.
0:24:50 > 0:24:52Why are you using this particular cut of pork?
0:24:52 > 0:24:57Well, partly because it's very lean and it cooks very quickly.
0:24:57 > 0:25:01- It likes flash-frying, which suits what we're doing here.- Uh-huh.
0:25:01 > 0:25:05But partly also because I think it represents fabulous value for money.
0:25:05 > 0:25:08'The pork is coated in the Dougie Vipond spice mix
0:25:08 > 0:25:11'and fried in rapeseed oil in two separate pans.'
0:25:14 > 0:25:17Just toss it and turn it over. OK?
0:25:17 > 0:25:19- That one there.- Yep.
0:25:20 > 0:25:21Nice!
0:25:21 > 0:25:24'Then Nick adds a final glaze.'
0:25:24 > 0:25:29Then we add a little bit of honey, a little bit of soy and then,
0:25:29 > 0:25:31to cut through the richness and the sweetness,
0:25:31 > 0:25:34a little bit of lemon juice.
0:25:34 > 0:25:39'Finally, it has to be tasted. First, the mass-produced pork.'
0:25:39 > 0:25:43Now, this just smells absolutely amazing, doesn't it?
0:25:44 > 0:25:49- This is nice. However, there's two bits of this left.- Ah.
0:25:49 > 0:25:50Let's see how this is.
0:25:52 > 0:25:55- It's a deep flavour. - Oh, man, immediately!- Mm-hm.
0:25:55 > 0:25:58- Immediately, much bigger.- Yeah.
0:25:58 > 0:26:01- More complex.- The texture is different, as well.- Mm-hm.
0:26:01 > 0:26:02However, it's not up to us.
0:26:03 > 0:26:06It's up to these fabulously turned-out
0:26:06 > 0:26:08beautiful citizens of Perth.
0:26:10 > 0:26:12Who will taste my pork?
0:26:12 > 0:26:14DOUGIE LAUGHS
0:26:14 > 0:26:17- A bit tough. This one is a bit dry. - Be honest with me.- A bit dry.
0:26:17 > 0:26:20- That's not bad. - Overcooked, you might say?
0:26:20 > 0:26:23- Can you help yourself? - Just a wee second. I'll come to you.
0:26:23 > 0:26:28- The second one is the rare breed. - That's...- Yeah?
0:26:28 > 0:26:31- ..moist.- Yeah.- Full of flavour.
0:26:31 > 0:26:33Which one do you prefer?
0:26:34 > 0:26:38- Both.- Say that was £1. What would you pay for that one?
0:26:38 > 0:26:40Well, I don't know.
0:26:40 > 0:26:42Like, 1.50?
0:26:42 > 0:26:46- Got quite a strong taste. - That one.- That one?- Yep.
0:26:46 > 0:26:50- That's much more tender? OK.- That's a bit chewy.- "That's a bit chewy"!
0:26:50 > 0:26:55- That's the one I cooked! - Chewy.- A bit chewy?- Mm.- Quite tough.
0:26:55 > 0:26:58- "Quite tough"!- Well, it is, yeah. It's not...- He made me stay.
0:26:58 > 0:27:00He made me cook it a bit longer. I think it's deliberate.
0:27:00 > 0:27:03Say that was 100% premium. Say that was £1, that £2.
0:27:03 > 0:27:04- Would you pay that?- Mm, definitely.
0:27:04 > 0:27:07You're the only one that went for the rare breed.
0:27:07 > 0:27:09- Oh!- Everyone else went for the mass-produced.
0:27:11 > 0:27:13So, how did you fare?
0:27:13 > 0:27:16Well, I feel... And I'm really worried, I'm really,
0:27:16 > 0:27:18really worried that I overcooked the saddleback,
0:27:18 > 0:27:21because I had 4-1 in favour of mass-produced.
0:27:21 > 0:27:22- Really?!- Yes.
0:27:22 > 0:27:26- 100% saddleback.- Oh, thank goodness! I'm glad of that.
0:27:26 > 0:27:30I was a little concerned that we both slightly overcooked it,
0:27:30 > 0:27:33but I just thought, "Public tasting - don't want to have pink pork."
0:27:33 > 0:27:36But really, to taste that at its best, it should be slightly pink.
0:27:36 > 0:27:38So, saddleback won despite my cooking.
0:27:38 > 0:27:40And that's almost all we have on the programme.
0:27:40 > 0:27:43Here's what's coming up next time around.
0:27:44 > 0:27:46'Managing deer on remote estates...'
0:27:46 > 0:27:50We've only been doing the culling here since 2008.
0:27:50 > 0:27:53If you went back, none of these seedlings would be here,
0:27:53 > 0:27:56because every time a seedling comes up, the tops are being nipped off.
0:27:56 > 0:27:59'..recreating farming from a bygone era...'
0:27:59 > 0:28:01That's what the old shearing huts would look like.
0:28:01 > 0:28:04And you go in there and you sleep and everything else you do outside.
0:28:04 > 0:28:07- Despite the weather. - Yeah, absolutely.
0:28:07 > 0:28:10'..and we're in the hills above Braemar for one of nature's most
0:28:10 > 0:28:12'amazing spectacles.'
0:28:12 > 0:28:15I can never tire of watching black grouse at the lek.
0:28:17 > 0:28:21So, join us for that and much, much more, same time next week,
0:28:21 > 0:28:247.30, Friday night, BBC One Scotland.
0:28:24 > 0:28:26In the meantime, from all of the Landward team, Nick, me
0:28:26 > 0:28:29and everyone here in Perth, thank you for your company.
0:28:29 > 0:28:30- Bye for now.- Goodbye.