0:00:02 > 0:00:04Spring has sprung in the Scottish countryside
0:00:04 > 0:00:08and the Landward team is ready to spring into action
0:00:08 > 0:00:09for a brand-new series.
0:00:27 > 0:00:30Hello and a very warm welcome to Landward.
0:00:30 > 0:00:31We hope you can join us every week
0:00:31 > 0:00:34all the way through to the end of June.
0:00:34 > 0:00:37Later in the programme, I'm going to be donating my body to science,
0:00:37 > 0:00:39down in Stirling University, but first,
0:00:39 > 0:00:42here's what else is coming up on the programme.
0:00:43 > 0:00:46This week, we're looking at the food we eat and asking if we shouldn't
0:00:46 > 0:00:48go back to the old days.
0:00:48 > 0:00:52Our grannies taught our mums taught our kids how to cook.
0:00:52 > 0:00:55Those cooking skills are life skills.
0:00:56 > 0:00:58You know, this isn't a good time to tell you,
0:00:58 > 0:00:59but I'm terrified of heights.
0:00:59 > 0:01:02Euan branches out, to get a bird's eye view.
0:01:04 > 0:01:05It's absolutely...
0:01:05 > 0:01:07terrifying.
0:01:09 > 0:01:11And we're gathering in the sheep...
0:01:14 > 0:01:16..from a sheepdog's perspective.
0:01:22 > 0:01:26First up, it's time for a bit of spring cleaning, with Euan.
0:01:29 > 0:01:33We sent him to Perthshire to do some tidying up before the return of some
0:01:33 > 0:01:35of Scotland's best-loved avian tourists.
0:01:39 > 0:01:42This is the Loch of the Lowes
0:01:42 > 0:01:46and, every year, visitors come here in spring and summer to see
0:01:46 > 0:01:50the famous ospreys raise their brood, because every year,
0:01:50 > 0:01:54these ospreys come back to exactly the same site just over the loch.
0:01:54 > 0:01:57The birds fly over 3,000 miles
0:01:57 > 0:02:01from West Africa to take up residence here,
0:02:01 > 0:02:05but their summer home has taken a bit of a battering during the harsh
0:02:05 > 0:02:06Scottish winter.
0:02:07 > 0:02:11- Sandy, hi. I'm Euan. - Hi, Euan. How are you doing?
0:02:11 > 0:02:14I thought we were going to have a long walk around the loch
0:02:14 > 0:02:15- to get to a nest.- No, not today.
0:02:15 > 0:02:18- Excellent.- We're going to go across in a boat, in a canoe.
0:02:18 > 0:02:19Luxury travel!
0:02:19 > 0:02:22'Overseeing the springtime spruce-up is the reserves
0:02:22 > 0:02:25'project officer, Sandy Waddell.'
0:02:27 > 0:02:29You do have the perfect day for it.
0:02:29 > 0:02:31It's beautiful.
0:02:33 > 0:02:35So, do you look forward to this bit?
0:02:35 > 0:02:39Oh, aye. This is one of my favourite jobs.
0:02:39 > 0:02:41You know, it's a beautiful place.
0:02:41 > 0:02:44You know, you get to climb trees,
0:02:44 > 0:02:45up to an osprey's nest.
0:02:45 > 0:02:48It's fantastic. It doesn't get any better than that.
0:02:48 > 0:02:51- So, where are we aiming for?- Give it a bit, a bit of right hand again.
0:02:51 > 0:02:53- Right hand?- Yeah, sorry.
0:02:53 > 0:02:55- The other right hand. - The other right hand.
0:02:55 > 0:02:59The birds usually arrive back in mid-March
0:02:59 > 0:03:02and stay in their Scots pine until late August.
0:03:03 > 0:03:07- They certainly know how to pick their site.- Oh, it's a good spot.
0:03:07 > 0:03:11- What a service! - What's that? Water taxi.
0:03:11 > 0:03:14'Back on dry land, it's time to get kitted up,
0:03:14 > 0:03:17'but I have a confession to make.'
0:03:17 > 0:03:20You know, this isn't a good time to tell you, but I'm terrified
0:03:20 > 0:03:22- of heights.- No!- And I was fine coming across in the canoe.
0:03:22 > 0:03:25You suddenly look up there and the whole tree is swaying
0:03:25 > 0:03:28- back and forward.- No, it'll be all right when you get up there.
0:03:28 > 0:03:31- Really?- Aye, it'll calm down.
0:03:31 > 0:03:34- Well, here we go. Helmet on.- OK.
0:03:34 > 0:03:36Off we go.
0:03:43 > 0:03:45It's the most extreme spring cleaning I've ever done.
0:03:46 > 0:03:49'There's a ladder for the first few feet.'
0:03:49 > 0:03:51Right, that's the easy bit, presumably.
0:03:51 > 0:03:55'But already I'm wondering why Dougie wasn't available
0:03:55 > 0:03:56'for work today.'
0:03:59 > 0:04:02It's just that leap of faith when you change from the ladder
0:04:02 > 0:04:03onto the rope system.
0:04:06 > 0:04:08Put your feet against the tree.
0:04:09 > 0:04:11Get your foot on top of that branch.
0:04:11 > 0:04:13'It's not very elegant,
0:04:13 > 0:04:15'but I'm getting there.'
0:04:16 > 0:04:18Use your feet on the branches like on a climbing frame.
0:04:18 > 0:04:21- That's it. - I keep on going upside down.
0:04:22 > 0:04:25- Yeah.- You're more than halfway up.
0:04:25 > 0:04:28'That means I've still got halfway to go.
0:04:32 > 0:04:37'And I'm beginning to become aware just how exposed it is up here.'
0:04:43 > 0:04:47This tree is bending over in the wind.
0:04:47 > 0:04:49And it's absolutely...
0:04:49 > 0:04:50terrifying.
0:04:51 > 0:04:55Once you're up ten feet, it doesn't matter really how high up you are.
0:04:57 > 0:04:58Really?
0:05:00 > 0:05:05'65 feet and a lot of adrenaline later, we finally made it.'
0:05:06 > 0:05:08And I can see the top of the nest.
0:05:11 > 0:05:13The tree's...
0:05:13 > 0:05:15really swaying...
0:05:15 > 0:05:17badly back and forward now.
0:05:19 > 0:05:21- It's a nest!- There you go.
0:05:21 > 0:05:23So, what do you do now?
0:05:23 > 0:05:26What I do is I have a look at the tree.
0:05:26 > 0:05:29- Yeah.- Have a look at the branch, the one that the nest's in,
0:05:29 > 0:05:32- because that's a fair weight. It's 150, 200 kilos on that.- Yeah.
0:05:32 > 0:05:35Make sure that it's not going to slide off.
0:05:35 > 0:05:38The nest really is a remarkable structure,
0:05:38 > 0:05:40made from anything the osprey can find.
0:05:42 > 0:05:44There's bits of lichen,
0:05:44 > 0:05:46there's pine cones.
0:05:48 > 0:05:52- Bits of divot.- Yeah, they get the divots off the golf course.
0:05:52 > 0:05:54They go over and pick them, they dry in the sun,
0:05:54 > 0:05:56they bring them over and they line the inside of the nest.
0:05:56 > 0:05:57How does that go down?
0:05:57 > 0:06:01- Fine with the ospreys!- Aye, well, it's creature comforts, isn't it?
0:06:01 > 0:06:05After checking the stability of the nest and cleaning the cameras that
0:06:05 > 0:06:07provide the round-the-clock coverage
0:06:07 > 0:06:09of the birds to the visitor centre...
0:06:09 > 0:06:12This is the one they'll have problems with. You can see
0:06:12 > 0:06:13- spiders' cobwebs.- Cobwebs, yeah.
0:06:13 > 0:06:16'..there's a bit of time to savour the location.'
0:06:18 > 0:06:22It is a truly spectacular view, though.
0:06:22 > 0:06:25You get a real osprey's view of Perthshire.
0:06:26 > 0:06:31When you think there's like 76 young ospreys fledged for this reserve...
0:06:31 > 0:06:33- Wow.- This is what they call home.
0:06:33 > 0:06:35Imagine waking up to that view
0:06:35 > 0:06:38every morning.
0:06:38 > 0:06:39Fantastic.
0:06:40 > 0:06:43If this camera is shaking, it's nothing to do with the wind.
0:06:45 > 0:06:48As summer homes go, it's pretty breathtaking.
0:06:48 > 0:06:51But it's time to leave it to the birds.
0:06:56 > 0:07:00That is one of the scariest things I've done in a long time.
0:07:01 > 0:07:03I just hope the ospreys think it's worth it.
0:07:06 > 0:07:10And I can report that the birds are making the most of Euan's handiwork.
0:07:10 > 0:07:13The male osprey returned on the 17th of March,
0:07:13 > 0:07:15with the female joining him six days later.
0:07:16 > 0:07:20She's already laid three eggs and you can follow their progress
0:07:20 > 0:07:23by visiting the Loch of the Lowes Reserve,
0:07:23 > 0:07:27or catching up with the now-cobweb-free live webcam.
0:07:33 > 0:07:36Now, while the ospreys make themselves at home,
0:07:36 > 0:07:40it's time for me to visit Edinburgh, to find out about an unsung heroine
0:07:40 > 0:07:41of Scottish cuisine.
0:07:45 > 0:07:48You know, we have a lot to be proud of in Scotland,
0:07:48 > 0:07:51but the state of our nation's health isn't one of them.
0:07:51 > 0:07:54We have one of the worst health records in Europe and our diet
0:07:54 > 0:07:56has a huge part to play in this.
0:07:59 > 0:08:02But at one time, the Scots diet was healthy,
0:08:02 > 0:08:07with recipes making the most of the bounty provided by land and sea.
0:08:07 > 0:08:09- Hi, how are you? - Hi, there, nice to see you.
0:08:09 > 0:08:12So, what happened?
0:08:12 > 0:08:15Fiona Richmond from Scotland Food and Drink is going to show me how
0:08:15 > 0:08:18our diet has changed over the last century
0:08:18 > 0:08:22and introduce me to the work of F Marian McNeill,
0:08:22 > 0:08:25who tried to keep the old and healthy traditions alive.
0:08:27 > 0:08:30The traditional Scottish diet, what exactly was it?
0:08:30 > 0:08:32Is this a great example of it here?
0:08:32 > 0:08:36It is. I mean, it's a pretty good selection of what was really
0:08:36 > 0:08:37an exemplary diet.
0:08:37 > 0:08:41We've got great vegetables, a lot of root vegetables, kale,
0:08:41 > 0:08:47oats and barley, oily fish, lovely quality meat, dairy products -
0:08:47 > 0:08:50dairy's always played a strong role in the Scottish diet.
0:08:50 > 0:08:54So, really, a perfectly-balanced diet.
0:08:54 > 0:08:56A bit frugal, perhaps, but healthy.
0:08:58 > 0:09:02As society has changed over the last 100 years, so has our diet.
0:09:02 > 0:09:05Two World Wars, globalisation,
0:09:05 > 0:09:10industrialisation and the demand for convenience means that what we eat
0:09:10 > 0:09:15today would often be unrecognisable to our great grandparents.
0:09:15 > 0:09:17And that's where Mary McNeill comes in.
0:09:19 > 0:09:24F Marian McNeill wrote this, The Scots Kitchen, back in, was it 1920?
0:09:24 > 0:09:26Yeah, 1929, the first edition was published.
0:09:26 > 0:09:28I mean, it's incredible that
0:09:28 > 0:09:31she clearly had a fear about the way things were going.
0:09:31 > 0:09:35F Marian McNeill, I believe, is a national treasure.
0:09:35 > 0:09:37I'd love her to be a household name in Scotland.
0:09:37 > 0:09:39I think we owe her a great debt.
0:09:39 > 0:09:42She grew up in Orkney, on a croft,
0:09:42 > 0:09:47and had a very simple diet, but a very, very good quality one.
0:09:47 > 0:09:50As early as the 1920s,
0:09:50 > 0:09:54McNeill could see the change in our eating habits coming and, with it,
0:09:54 > 0:09:57the loss of our unique Scottish food culture.
0:09:58 > 0:09:59She took to the road,
0:09:59 > 0:10:03collecting as many of the old recipes as she could find,
0:10:03 > 0:10:05before they vanished forever,
0:10:05 > 0:10:07and the result was this.
0:10:07 > 0:10:12Now considered THE Bible of Scottish cuisine, The Scots Kitchen.
0:10:13 > 0:10:16She wrote this to try and tell the story of the food in Scotland
0:10:16 > 0:10:19and our food heritage, our food history and culture.
0:10:19 > 0:10:22And she encouraged everyone to
0:10:22 > 0:10:25embrace it, to understand it, to treasure it.
0:10:25 > 0:10:28And she was a lady years ahead of her time.
0:10:28 > 0:10:31Back in the 1920s, this book is all about eating locally.
0:10:31 > 0:10:33Exactly. Eating what's in season.
0:10:33 > 0:10:36Seasonality was very, very important.
0:10:36 > 0:10:39Making the most of every scrap of food, not wasting food.
0:10:39 > 0:10:42And if we can preserve those traditions for future generations,
0:10:42 > 0:10:45I think that will have a big impact on our health, as well.
0:10:45 > 0:10:48- In goes the barley. - 'And later on in the programme,
0:10:48 > 0:10:51'chef Nick Nairn will be in the Landward food van,
0:10:51 > 0:10:54'using McNeill's book as an inspiration, to try and tempt us
0:10:54 > 0:10:59'Scots back to the old ways. But what to prepare?'
0:10:59 > 0:11:01Oh, I mean, there's so much to choose from.
0:11:01 > 0:11:04I would say a Scotch broth, you can't go wrong with.
0:11:04 > 0:11:06That was one of my grandmother's sort of, you know, staple dishes.
0:11:06 > 0:11:10There was always soup on the go and Scotch broth was a favourite,
0:11:10 > 0:11:13so I think that would be a good place to start.
0:11:13 > 0:11:17'I love Scotch broth, so join me later, to find out what
0:11:17 > 0:11:21'unique spin Nick Nairn will put on it when the food van visits Kelso.'
0:11:24 > 0:11:28But before Nick prepares the mutton for his broth,
0:11:28 > 0:11:30we're catching up with where it comes from.
0:11:32 > 0:11:36Last year, we followed Sheep Farmer of the Year, Joyce Campbell...
0:11:36 > 0:11:39- Excellent.- ..through the lambing season and onwards to the
0:11:39 > 0:11:41Lairg sheep sales.
0:11:41 > 0:11:44170, 170. Last chance, 170.
0:11:44 > 0:11:48This year, were heading back to Joyce's farm in Armadale,
0:11:48 > 0:11:50for another stage in the process.
0:11:50 > 0:11:53Sky, in. In here. In here.
0:11:53 > 0:11:56- Gathering the gimmers.- In here.
0:11:57 > 0:11:59So, they're first-time mums
0:11:59 > 0:12:03and they're going to get a treatment for ticks, because in the spring,
0:12:03 > 0:12:07the ticks hatch out, and they're going to get a vaccination,
0:12:07 > 0:12:12which they pass on immunity in their milk to their lambs.
0:12:12 > 0:12:16But it's a task that needs to be approached carefully.
0:12:16 > 0:12:21They're heavy in lamb, so just the same as a pregnant lady,
0:12:21 > 0:12:24you just need to give them their time, you don't need to stress them.
0:12:24 > 0:12:28You just need to be quite calm and quite easy with them and just
0:12:28 > 0:12:30take your time. It's not a job to rush.
0:12:30 > 0:12:34And that's why Joyce has brought two of her most experienced sheepdogs.
0:12:36 > 0:12:39I've got Sky, who is a five-year-old bitch.
0:12:39 > 0:12:43And I've got Meg, who is an eight-year-old bitch, as well,
0:12:43 > 0:12:46so they've both been trained here.
0:12:46 > 0:12:47Meg was born here.
0:12:47 > 0:12:51Sky, I got her as an eight-week-old pup and trained her up myself.
0:12:56 > 0:13:00And we've put a camera on Sky to get a dog's-eye view.
0:13:02 > 0:13:03Come back.
0:13:06 > 0:13:09That's them, they're going in now. They're over the hill and just...
0:13:09 > 0:13:13They'll come out, hopefully, on site there.
0:13:13 > 0:13:15Well, we're just going to head in now to the farm
0:13:15 > 0:13:17and they're streaming in ahead of us
0:13:17 > 0:13:19and just going quite nice and easily and slowly,
0:13:19 > 0:13:21so we'll just give them their time.
0:13:22 > 0:13:28My granny and my grandad and my dad took on the lease in 1962.
0:13:28 > 0:13:31So, I was born in 1970.
0:13:31 > 0:13:34So, I've been here all my days, other than a while away at college.
0:13:34 > 0:13:37It is stunning and I'm, maybe, as I'm getting older,
0:13:37 > 0:13:42appreciating the whole changing colours, the changing seasons,
0:13:42 > 0:13:44you know? When you're younger, you never really think about it,
0:13:44 > 0:13:47but now I see it completely, maybe, with different eyes.
0:13:54 > 0:13:59Sky and Meg have brought the sheep back to the pen without any stress.
0:13:59 > 0:14:03And now Billy and Faith help with the vaccinations.
0:14:03 > 0:14:06They're in good heart and we gave them plenty of time when they were
0:14:06 > 0:14:08coming in, so they're not, like, puffing and panting.
0:14:08 > 0:14:11It's just to avoid any extra stress on them.
0:14:13 > 0:14:14My first memories of the farm,
0:14:14 > 0:14:19I can remember being put to bed at lambing time and I would be mad
0:14:19 > 0:14:22about being put to bed, because I loved lambing time.
0:14:22 > 0:14:26And, these days, Joyce loves to share her passion on social media,
0:14:26 > 0:14:29where she has a huge following.
0:14:29 > 0:14:32Billy's very good and very patient.
0:14:37 > 0:14:39I think it's really important that
0:14:39 > 0:14:42as a farmer and as producers of livestock,
0:14:42 > 0:14:45that we show what our life is about.
0:14:45 > 0:14:49We are really privileged to have a great way of life and...
0:14:49 > 0:14:51and to show that we care for animals and...
0:14:51 > 0:14:55You know, my sheep world, when my sheep are well and healthy,
0:14:55 > 0:14:57all is well in Joyce's world.
0:14:57 > 0:15:01They are king here. Or queen, would be the word.
0:15:01 > 0:15:04I just think it's important to show that to people.
0:15:08 > 0:15:12And we'll be meeting up with Joyce again later in the year.
0:15:12 > 0:15:16Now, in Scotland, the tradition of working with dogs
0:15:16 > 0:15:18goes back a long way.
0:15:18 > 0:15:23So, over the next five weeks, we're putting together a beginner's guide
0:15:23 > 0:15:26to some of our finest native dog breeds.
0:15:26 > 0:15:29This time, appropriately, we're starting with another
0:15:29 > 0:15:31type of sheepdog.
0:15:33 > 0:15:38This is the Sheltie, officially the Shetland Sheepdog.
0:15:38 > 0:15:43Like the ponies of the islands and the sheep they were bred to herd,
0:15:43 > 0:15:44the dogs are small.
0:15:46 > 0:15:49Breeder Derena Ritchie has brought along a perfect example.
0:15:51 > 0:15:55This is Murieston Classic Design, also known as Millie
0:15:55 > 0:15:57and she's four years old.
0:15:57 > 0:16:04They are intelligent, they're alert and they just love to be active.
0:16:04 > 0:16:06In the Shetlands, many, many years ago,
0:16:06 > 0:16:08they weren't the fluffy dog that they are now.
0:16:08 > 0:16:11They're more glamorous than they were when they were herding sheep.
0:16:12 > 0:16:15She's lovely today, but you should see her when she's been out
0:16:15 > 0:16:18for a walk and she's absolutely filthy!
0:16:18 > 0:16:20Hey? That's you!
0:16:20 > 0:16:24Derena's not the only fan of the Sheltie.
0:16:25 > 0:16:30People always stop you and say, "Oh!"
0:16:30 > 0:16:33Hey? Especially with glamorous ones like you.
0:16:35 > 0:16:39They don't need an extensive amount of exercise, but at the same time,
0:16:39 > 0:16:43they love nothing better than to be running over fields and getting
0:16:43 > 0:16:46dirty and in burns. They're very, very affectionate.
0:16:46 > 0:16:47Very affectionate.
0:16:47 > 0:16:50Hey, you.
0:16:50 > 0:16:52They're absolutely brilliant.
0:16:54 > 0:16:56If you'd like to show off your pooch,
0:16:56 > 0:17:00you can upload photographs of your dog in the landscape to the Landward
0:17:00 > 0:17:03Facebook page. We're particularly keen to see native breeds,
0:17:03 > 0:17:06like Dandie Dinmonts or Shetland Sheepdogs.
0:17:07 > 0:17:11Now, a dog is a perfect way to get some exercise,
0:17:11 > 0:17:14but me, I like to get on my bike.
0:17:17 > 0:17:21Healthy habits encouraged at a young age will last a lifetime.
0:17:23 > 0:17:27I'm still cycling now because I was encouraged to exercise at school
0:17:27 > 0:17:31and that's why the Scottish government insists on PE
0:17:31 > 0:17:33being part of the curriculum.
0:17:33 > 0:17:35When I was at school, I did a lot of sport.
0:17:35 > 0:17:39Rugby, football, basketball, volleyball, badminton -
0:17:39 > 0:17:40you name it, I did it.
0:17:40 > 0:17:42Not very well, but I loved it.
0:17:42 > 0:17:45These days, the habits have stuck.
0:17:45 > 0:17:50But tackling the nation's obesity crisis requires more than just
0:17:50 > 0:17:57regular exercise. Good nutrition and education about it is key.
0:17:57 > 0:18:01So when Landward discovered that, in many parts of the country,
0:18:01 > 0:18:04schools are no longer able to offer home economics education,
0:18:04 > 0:18:06we wanted to investigate further.
0:18:07 > 0:18:11- Right, shall I jump on or shall I get on the bike first?- Yes.
0:18:11 > 0:18:14'Here at Stirling University's Sports Science Department,
0:18:14 > 0:18:19'Professor Kevin Tipton believes that nutritional education is as
0:18:19 > 0:18:22'important as physical education.'
0:18:22 > 0:18:24So we're going to start you out nice and easy and then we'll
0:18:24 > 0:18:25bring it up a little bit.
0:18:25 > 0:18:28'And he's putting me through an experiment, to demonstrate
0:18:28 > 0:18:32'the link between the calories we consume and the calories we burn.'
0:18:32 > 0:18:33OK, Dougie. Ten...
0:18:33 > 0:18:35'Half an hour on the bike,
0:18:35 > 0:18:38'and he'll tell me how many calories I've used up.'
0:18:38 > 0:18:44Five, four, three, two, one, zero.
0:18:44 > 0:18:45Good job. Excellent.
0:18:45 > 0:18:48'It turns out to be 250.'
0:18:49 > 0:18:53Right, I've got a relatively healthy, yogurty flapjack.
0:18:53 > 0:18:55I know that that's 500 calories.
0:18:55 > 0:18:57So, in half an hour,
0:18:57 > 0:18:59I've basically burned enough calories to eat half of that.
0:18:59 > 0:19:01- That's about right.- Good gracious.
0:19:01 > 0:19:03- It's not very much, is it? - It's not very much, no.
0:19:03 > 0:19:06It seems... It seems like it should be more for as much,
0:19:06 > 0:19:08as hard as you were working.
0:19:08 > 0:19:12'For Kevin, being trained what to cook and how to cook it
0:19:12 > 0:19:15'is an essential part of a healthy lifestyle.'
0:19:17 > 0:19:20There is evidence that, by learning to prepare food properly,
0:19:20 > 0:19:24that that actually leads to healthier eating and, ultimately,
0:19:24 > 0:19:26better health outcomes.
0:19:27 > 0:19:30If you're cooking your own food and preparing it,
0:19:30 > 0:19:33you're controlling the amount of salt, the amount of sugar,
0:19:33 > 0:19:36the amount of fat, the amount of calories,
0:19:36 > 0:19:39but what if you've never been taught how to cook?
0:19:39 > 0:19:41If you didn't find out at home,
0:19:41 > 0:19:43school would've been the obvious place to learn,
0:19:43 > 0:19:47but Landward has discovered that there are now many schools where
0:19:47 > 0:19:50there are no home economics classes on the curriculum.
0:19:52 > 0:19:54What we found was surprising.
0:19:54 > 0:19:59Across Scotland, there are more than twice the number of PE teachers
0:19:59 > 0:20:00as home economics teachers
0:20:00 > 0:20:04and in some schools, there are no home ec teachers, at all.
0:20:04 > 0:20:08In Aboyne Academy in Aberdeenshire, at Kincorth in Aberdeen City,
0:20:08 > 0:20:11in James Hamilton Academy in Kilwinning in Ayrshire,
0:20:11 > 0:20:15as well as others in Argyll and Stirling, no home economics teacher.
0:20:15 > 0:20:19In Glasgow alone, there are five schools with none.
0:20:22 > 0:20:25And Hillhead High is about to become the sixth.
0:20:27 > 0:20:30The current home economics teacher is about to retire
0:20:30 > 0:20:34and the school can't find a replacement.
0:20:34 > 0:20:36Well, if we're reaching the point where schools are having to take
0:20:36 > 0:20:39home economics off the timetable because they can't get a teacher,
0:20:39 > 0:20:41then we certainly are facing a crisis.
0:20:41 > 0:20:45'Teachers' union representative Larry Flanagan used to teach here.
0:20:45 > 0:20:47'He's concerned about the future
0:20:47 > 0:20:50'for home economics teaching across Scotland.'
0:20:50 > 0:20:54We're in a downward spiral, in terms of home economics staff
0:20:54 > 0:20:57- in schools.- What do you think can be done to encourage more people to go
0:20:57 > 0:21:00into home economics and perhaps become teachers?
0:21:00 > 0:21:03Well, I think part of it is around advertising the, you know,
0:21:03 > 0:21:05the career choice of teaching
0:21:05 > 0:21:08and home economics is just one part of that.
0:21:08 > 0:21:10So I think there's a lot to be done around raising the profile
0:21:10 > 0:21:13of teachers generally. Some of that is to do with salary,
0:21:13 > 0:21:15but some of it is also to do with, you know,
0:21:15 > 0:21:18the joy you can get from being a teacher and imparting skills
0:21:18 > 0:21:19to young people.
0:21:20 > 0:21:24Glasgow City Council, which is responsible for Hillhead, told us,
0:21:24 > 0:21:27"This is a national issue and unions,
0:21:27 > 0:21:32"colleges, universities and local authorities must work together to
0:21:32 > 0:21:36"find ways in which to attract new HE teachers into the profession."
0:21:37 > 0:21:41At a time when we're facing an obesity crisis in this country,
0:21:41 > 0:21:45it seems incredible to me that more effort isn't going into teaching
0:21:45 > 0:21:49nutrition, cooking and the value of eating good food.
0:21:49 > 0:21:52The Scottish government has put £1 million into a fund
0:21:52 > 0:21:55to try and attract new teachers and, certainly, it seems
0:21:55 > 0:21:59in home economics, those teachers are desperately needed.
0:22:00 > 0:22:04I guess we won't be seeing those new teachers any time soon.
0:22:04 > 0:22:09So, attempting to fill the knowledge gap is Landward chef Nick Nairn.
0:22:14 > 0:22:15Earlier in the programme,
0:22:15 > 0:22:18I found out about the traditional Scots diet.
0:22:18 > 0:22:21Now, inspired by the Bible of Scottish food,
0:22:21 > 0:22:24F Marian McNeill's The Scots Kitchen,
0:22:24 > 0:22:26I'm taking the Landward food van
0:22:26 > 0:22:29back on the road, to see if some of those old recipes
0:22:29 > 0:22:32can tempt the taste buds of 21st-century Scots.
0:22:33 > 0:22:36This time, we heading to the Borders
0:22:36 > 0:22:39and the historic market town of Kelso.
0:22:43 > 0:22:47'Landward chef Nick Nairn will be reviving some classic dishes,
0:22:47 > 0:22:49'giving them his own unique twist.
0:22:49 > 0:22:52'And then we'll find out what the locals think of his update,
0:22:52 > 0:22:54'and if they agree if we should
0:22:54 > 0:22:58return to our frugal, but healthy, eating habits.
0:22:58 > 0:23:02'This time, what will Nick make of Scotch broth?'
0:23:04 > 0:23:07- Dougie, what's in the bag?- Well, I've been doing a bit of research
0:23:07 > 0:23:08about what we used to eat and I know
0:23:08 > 0:23:10that we didn't eat a tremendous amount of meat,
0:23:10 > 0:23:13because we were a poor nation. I've got some lamb there, cheap cuts.
0:23:13 > 0:23:16We had some... We ate a lot of oats and barley,
0:23:16 > 0:23:18and lots and lots of vegetables.
0:23:18 > 0:23:21Veg. Because that was the Scottish diet, wasn't it?
0:23:21 > 0:23:24It was high in veg, low in meat, and grains.
0:23:24 > 0:23:25Yeah. Also got a wee bit of dairy here.
0:23:25 > 0:23:28- A small amount of cheese. - Yes, a bit of cheese, too.
0:23:28 > 0:23:32So, Fiona, who I spoke to earlier, suggested we do a broth.
0:23:32 > 0:23:33Is that something that excites you?
0:23:33 > 0:23:36You know, I love Scotch broth, but let's bring it up-to-date.
0:23:36 > 0:23:38Let's make it into something a bit more modern.
0:23:38 > 0:23:42How about a Scotch broth risotto?
0:23:42 > 0:23:44Although, technically, it would be a barlotto.
0:23:44 > 0:23:48- Using barley and not the rice, then? - Yes, uh-huh.- Wow.- Shall we do that?
0:23:48 > 0:23:50Yeah, sounds great. What's the first stage?
0:23:50 > 0:23:52We're going to make some stock, some lamb stock using the lamb.
0:23:52 > 0:23:54Now, this is just cheap pieces of lamb.
0:23:54 > 0:23:58This is either shoulder or shin, or breast of lamb.
0:23:58 > 0:24:00We need to chop up some veg.
0:24:00 > 0:24:02- Yeah.- Onion, celery and carrots.
0:24:02 > 0:24:03- All in?- All in, yeah.
0:24:04 > 0:24:09- Beautiful.- So we want the broth from this to cook out the barley and the
0:24:09 > 0:24:13veg, and we're going to reduce it down, and then we're going to finish
0:24:13 > 0:24:14it with butter and cheese and parsley.
0:24:14 > 0:24:16That sounds absolutely amazing.
0:24:16 > 0:24:18Here's the thing that I've been finding out and something that
0:24:18 > 0:24:21you've talked about for many years that, in Scotland, we tend not
0:24:21 > 0:24:24to cook any more. In Britain, we tend not to cook any more.
0:24:24 > 0:24:26It's really frustrating, because you've got these really simple,
0:24:26 > 0:24:30beautiful and tasty ingredients, and it's not difficult.
0:24:30 > 0:24:35In the old days, it's a cliche, but it's true, our grannies taught
0:24:35 > 0:24:37our mums taught our kids how to cook.
0:24:37 > 0:24:40Those cooking skills are life skills.
0:24:40 > 0:24:43If you can cook, you're in charge, you're in control.
0:24:43 > 0:24:45You know what's going into the food that you eat.
0:24:45 > 0:24:47You're five-a-day is right there in front of you.
0:24:47 > 0:24:49How do I get my five-a-day?
0:24:49 > 0:24:51Make a pot of soup, make a Scotch broth.
0:24:51 > 0:24:54And the risotto that we're going to do is just a variation on that.
0:24:54 > 0:24:57We start off with a bit of butter into a pan.
0:24:57 > 0:24:59In goes the barley.
0:24:59 > 0:25:01And we're just going to fry that.
0:25:02 > 0:25:06Once the butter has melted and the barley has absorbed the butter,
0:25:06 > 0:25:08- we add the onions.- And what do we do with this, then?
0:25:08 > 0:25:11- Because we've got the lamb stock there, as well, haven't we?- Yeah.
0:25:11 > 0:25:15So, once the onion starts to soften a little bit, we add the lamb stock.
0:25:15 > 0:25:19And we're just going to let this come up to the boil,
0:25:19 > 0:25:22and then we'll simmer it for about ten minutes or so.
0:25:24 > 0:25:26So, at this point, we start to add the veg.
0:25:26 > 0:25:29So, in goes the finely-diced potatoes.
0:25:29 > 0:25:31Next, what do you...?
0:25:31 > 0:25:32- The, erm...- Turnip?- Turnip, yeah.
0:25:32 > 0:25:35- OK.- I don't think we use all the turnip, just a bit of turnip.
0:25:35 > 0:25:38A bit of carrot, yes.
0:25:38 > 0:25:40- Celery yet?- A bit of celery.
0:25:40 > 0:25:44And then we're going to cook this for about another ten to 12 minutes,
0:25:44 > 0:25:46until the potatoes are starting to fall to bits.
0:25:46 > 0:25:49So far, this is dead easy. This is all putting things
0:25:49 > 0:25:51- into stock, really, isn't it? - It is, yeah. I mean, the hard work's
0:25:51 > 0:25:53the chopping and you did a very good job.
0:25:53 > 0:25:56- Bless you. Thank you.- So we finish it in exactly the same way as
0:25:56 > 0:25:59a risotto. So, butter, in that goes.
0:25:59 > 0:26:02Cheese. So I'm going to stir this in and you have to stir
0:26:02 > 0:26:05the whole time, so as the butter and the cheese melts,
0:26:05 > 0:26:09it emulsifies and richens this up, so...
0:26:10 > 0:26:14'With the addition of some chopped parsley and the lamb used to make
0:26:14 > 0:26:15'the stock, the dish is complete.'
0:26:19 > 0:26:21- Wow!- It's... What an intense flavour!
0:26:21 > 0:26:25It's like Scotch broth, but it's condensed down, it's reduced.
0:26:25 > 0:26:27That's amazing. The cheese in there
0:26:27 > 0:26:29is making it really beautiful and creamy
0:26:29 > 0:26:31and fantastic. Oh, my goodness!
0:26:31 > 0:26:35Now we need to take this out to the people and see what they think.
0:26:35 > 0:26:36They're going to love it, I know it.
0:26:40 > 0:26:43- La potage, Scotch broth. - Voila, c'est bon.
0:26:45 > 0:26:48Mm! Oh, it's delicious!
0:26:48 > 0:26:50- Do you know how to make Scotch broth?- I don't.- You don't?
0:26:50 > 0:26:53That's lovely, actually. I don't like Scotch broth, either, but...
0:26:53 > 0:26:56- You don't?- I don't. But the cheese in that is lovely.
0:26:56 > 0:26:58- Beautiful.- Delish. DOGS BARKING
0:26:58 > 0:27:01Let's go and ask what the schnauzers think.
0:27:03 > 0:27:06- It tastes lovely, like stovies.... - DOGS BARK
0:27:06 > 0:27:09- These dogs need fed. - Aye, it's all right, that.
0:27:09 > 0:27:10It's all right? High praise, indeed(!)
0:27:10 > 0:27:13Beautifully seasoned, can taste the meat in it
0:27:13 > 0:27:15and the vegetables and the broth,
0:27:15 > 0:27:17and it just comes in...
0:27:17 > 0:27:18Very Scottish-y.
0:27:18 > 0:27:20- It's nice.- It's nice!
0:27:20 > 0:27:23HE SPEAKS FRENCH
0:27:28 > 0:27:31- Merci, monsieur. - Merci, monsieur. Enchante.
0:27:31 > 0:27:34Enchante. Oh, my goodness!
0:27:34 > 0:27:37Everybody was just raving about it
0:27:37 > 0:27:40and I think that this is proof that the food of our forefathers is still
0:27:40 > 0:27:43- relevant today.- It really is and it's delicious and good for us.
0:27:43 > 0:27:46And that brings us to the end of this week's programme.
0:27:46 > 0:27:48Let's have a sneak preview of next time around.
0:27:48 > 0:27:50All away at 50? 50! Yes, sir.
0:27:50 > 0:27:54Euan tries to bag a memento at an historic farm auction.
0:27:54 > 0:27:5730 quid, I'm bid. At 38, 38, 40. 40, I'm bid. At 40.
0:27:57 > 0:28:01We're all at sea, with the community-funded St Abbs Lifeboat.
0:28:03 > 0:28:07'And I meet my match in the food van - Monkfish livers.'
0:28:07 > 0:28:11- We lose a little bit of liver... - OK.- ..as we go out a bit.
0:28:11 > 0:28:14- Do you want to do one?- No, you're fine. I'll let you do that.
0:28:14 > 0:28:18So, join us again next week, Friday night, 7.30, BBC One Scotland.
0:28:18 > 0:28:21In the meantime, from all the Landward team here in Kelso,
0:28:21 > 0:28:23thanks so much for your company. Bye for now.