0:00:02 > 0:00:04If you're as passionate about the great Scottish countryside as we are,
0:00:04 > 0:00:07then you're in for a treat during the next 30 minutes,
0:00:07 > 0:00:09because it's time for Landward.
0:00:27 > 0:00:29Hello and a very warm welcome to the programme.
0:00:29 > 0:00:33This week, we've got plenty of food for both body and soul,
0:00:33 > 0:00:36but I must warn you that Nick and I are going to be cooking up
0:00:36 > 0:00:39an old Scottish favourite that's definitely not for the faint-hearted.
0:00:39 > 0:00:42And here's what else is coming up this week on Landward.
0:00:42 > 0:00:45All the way at 15, 15, yes, sir.
0:00:45 > 0:00:49Euan bids for a piece of Bothy Balladeer Tam Reid's legacy.
0:00:50 > 0:00:53We celebrate another of Scotland's native dog breeds.
0:00:53 > 0:00:58This is Magnus, who is Puddockswell Augustus Magnussen.
0:00:58 > 0:01:01And we ask why we're not serving
0:01:01 > 0:01:04more Scottish chicken in our schools.
0:01:04 > 0:01:07It's the ultimate goal that, when you're producing food,
0:01:07 > 0:01:10you're serving it to as local a community as possible.
0:01:15 > 0:01:19But first, it's time to introduce a new face to Landward...
0:01:21 > 0:01:23..broadcaster Arlene Stuart joins us,
0:01:23 > 0:01:25and in time-honoured tradition,
0:01:25 > 0:01:28is being thrown in at the deep end.
0:01:31 > 0:01:36This is St Abbs, a stunning location that attracts tens of thousands of visitors each year.
0:01:38 > 0:01:41The waters here provide some of the best diving in the country.
0:01:45 > 0:01:50But when you combine cliffs with sea, with walkers, with fishing,
0:01:50 > 0:01:54with kayaking and diving, there is always a chance that something could go wrong.
0:01:54 > 0:01:58So if that happens, you really want a lifeboat close by.
0:02:00 > 0:02:03There's been a lifeboat station here since 1911,
0:02:03 > 0:02:07and over the last century, 230 lives have been saved.
0:02:10 > 0:02:14But back in 2015, the RNLI withdrew the lifeboat from St Abbs,
0:02:14 > 0:02:19saying adequate cover could be provided by the lifeboat from Eyemouth, further down the coast.
0:02:21 > 0:02:25The community of St Abbs were not going to take that decision lying down.
0:02:25 > 0:02:28If the RNLI weren't going to provide a lifeboat,
0:02:28 > 0:02:30then they were going to have to do it themselves.
0:02:32 > 0:02:33'On the quayside is Euan Gibson...'
0:02:33 > 0:02:37- Hello.- Hello, Arlene, nice to see you.- Are you well? Nice to see you.
0:02:37 > 0:02:42'..one of the locals who decided to raise money to set up their own independent lifeboat station.'
0:02:42 > 0:02:47The community were up in arms, but Eyemouth, the closest place,
0:02:47 > 0:02:49is practically, as the crow flies,
0:02:49 > 0:02:52just over there, so why were they so angered by this decision?
0:02:52 > 0:02:55Well, yes, Eyemouth is only three miles down the coast,
0:02:55 > 0:02:58but quite simply, the main dive sites are up here at St Abbs, as well.
0:02:58 > 0:03:01There can be hundreds of divers in the water any busy weekend.
0:03:01 > 0:03:05The cliffs you see behind me, they attract over 50,000 people a year,
0:03:05 > 0:03:09so if somebody gets in trouble, you want a lifeboat there as quickly as possible.
0:03:09 > 0:03:11- But that costs money. - It costs a lot of money.
0:03:11 > 0:03:14The first part of the campaign was to raise £250,000.
0:03:14 > 0:03:17That literally puts the lifeboat back in the water.
0:03:17 > 0:03:21Um, and then the second part of the campaign was to try and raise another 250,000,
0:03:21 > 0:03:24which would guarantee the sort of medium-term future of the lifeboat.
0:03:24 > 0:03:28And they did all sorts to raise money, I'm hearing some incredible stories.
0:03:28 > 0:03:32We got a lovely letter from an old lady in Glasgow, she said she had no savings
0:03:32 > 0:03:34but she had cut back on her weekly shopping for
0:03:34 > 0:03:37about three or four weeks and she sent us a cheque for £10.
0:03:37 > 0:03:41I mean, we were very humbled by that, for somebody to go to that length, it's just fantastic.
0:03:41 > 0:03:45I'm keen now to see the fruits of the community's fundraising.
0:03:45 > 0:03:48The boys will probably do a man overboard exercise. Oh, yeah.
0:03:48 > 0:03:52Oh, hang on a minute! We didn't agree that, did we? Did we agree that?
0:03:52 > 0:03:55Keen to see it, not take part in it.
0:03:55 > 0:03:56Dance in, down to the bottom.
0:04:02 > 0:04:05I'm exhausted just getting my kit on!
0:04:15 > 0:04:17All right? Sitting comfortably?
0:04:17 > 0:04:21In less than two years, the funds were raised, the lifeboat was bought
0:04:21 > 0:04:25and last September the Thomas Tunnock became fully operational.
0:04:30 > 0:04:32The lifeboat has 16 volunteer crew.
0:04:34 > 0:04:37David Wilson is one of the boat's two coxswains.
0:04:37 > 0:04:40His family has a deep connection to the St Abbs lifeboat.
0:04:43 > 0:04:45There's a history with you, isn't there?
0:04:45 > 0:04:50My great-great grandfather was coxswain of the first lifeboat in St Abbs.
0:04:50 > 0:04:52- That was in 1911.- 1911.
0:04:53 > 0:04:58I'm the helmsman now, myself, Paul, and my three sons are also on the crew, as well.
0:04:58 > 0:05:01- Fantastic, it's a family business. - It is.
0:05:02 > 0:05:06Since the new boat began operating, they've been called out to seven incidents.
0:05:07 > 0:05:09They never know what they're going to face.
0:05:12 > 0:05:15Some of the issues that you've had to deal with over the years,
0:05:15 > 0:05:17I mean, I guess they're wide-ranging.
0:05:17 > 0:05:21From anything. We picked up a guy in a rubber tyre one day, fishing,
0:05:21 > 0:05:24- he got caught in the tide. - Sorry, a rubber tyre? - Trapped in an inner tube.
0:05:25 > 0:05:28He was standing fishing... Sitting fishing on that, sorry,
0:05:28 > 0:05:30and he just got caught on the tide, he was taken out to sea.
0:05:30 > 0:05:35'Nothing so serious today, just a Landward presenter overboard.
0:05:35 > 0:05:36'All in the name of training.'
0:05:36 > 0:05:38Here we go. Ready? Here we go.
0:05:38 > 0:05:40Aah!
0:05:44 > 0:05:46Man overboard, there!
0:05:50 > 0:05:52Straight ahead, Davie.
0:05:52 > 0:05:55Just on the starboard side, five metres.
0:05:57 > 0:05:58And here.
0:06:00 > 0:06:02Nice and gentle, guys.
0:06:02 > 0:06:03Ready?
0:06:03 > 0:06:05SHE SQUEALS
0:06:08 > 0:06:09SHE LAUGHS
0:06:11 > 0:06:12Oh, that was so elegant!
0:06:15 > 0:06:17'Total professionalism from all involved,
0:06:17 > 0:06:19'except one.'
0:06:21 > 0:06:24Do you know what? I think it doesn't matter what you're doing,
0:06:24 > 0:06:28whether you're walking along the clifftop here or diving of St Abbs' head
0:06:28 > 0:06:31or kayaking or just mucking about on the beach,
0:06:31 > 0:06:37I think what is comforting to know is that there is a crew ready and willing to come to your rescue
0:06:37 > 0:06:41if it's required, and I think it's amazing that the community
0:06:41 > 0:06:44did this through some incredible fundraising.
0:06:44 > 0:06:46Thank you, boys, I've just had a blast!
0:06:48 > 0:06:51And we'll see more of Arlene later in the series.
0:06:54 > 0:06:57Now, in February, our colleagues in the news team revealed
0:06:57 > 0:06:59that Scottish schools were serving up huge
0:06:59 > 0:07:03quantities of chicken imported from Thailand.
0:07:04 > 0:07:07Euan has been investigating why Scottish schools
0:07:07 > 0:07:09can't put Scottish chicken on the menu.
0:07:14 > 0:07:17£1.3 million,
0:07:17 > 0:07:20that's the amount Scottish local authorities spent
0:07:20 > 0:07:22on imported chicken last year.
0:07:23 > 0:07:29In fact, Landward has discovered it is highly unlikely that any Scottish chicken
0:07:29 > 0:07:32is served in any Scottish school at all.
0:07:32 > 0:07:34So why is that?
0:07:35 > 0:07:38Chicken is big business.
0:07:38 > 0:07:41Cheap protein that's the staple of takeaways, sandwiches
0:07:41 > 0:07:42and stir-frys.
0:07:42 > 0:07:47Most of that chicken comes from large-scale intensive producers,
0:07:47 > 0:07:51and here in Scotland the vast majority of production is controlled by one company.
0:07:51 > 0:07:55And their main base is here in Coupar Angus.
0:07:55 > 0:07:58This is the 2 Sisters food processing plant.
0:07:58 > 0:08:042 Sisters describe themselves as one of the leading food manufacturers in Europe.
0:08:05 > 0:08:09The company business model is to only sell to supermarkets,
0:08:09 > 0:08:11making it difficult for anyone else
0:08:11 > 0:08:13to buy their chickens.
0:08:14 > 0:08:19We've spoken to three of the wholesalers who supply chicken to Scottish schools.
0:08:19 > 0:08:23And they claim that this company will not supply them
0:08:23 > 0:08:24with Scottish chicken.
0:08:24 > 0:08:29The company have confirmed that the majority of their produce
0:08:29 > 0:08:33goes to retailers, supermarkets, ie, not schools.
0:08:35 > 0:08:37They said, "As a business-to-business supplier,
0:08:37 > 0:08:40"we have nothing to add to the debate."
0:08:41 > 0:08:462 Sisters policy means that Scottish schools are being forced to serve chicken
0:08:46 > 0:08:48that, at best, comes from England,
0:08:48 > 0:08:51but often from much further overseas.
0:08:51 > 0:08:53This isn't good for food miles
0:08:53 > 0:08:55or for Scottish farmers.
0:08:57 > 0:08:59So when did you start growing chickens here?
0:08:59 > 0:09:05Well, my father started before I was born in 1958, when it was cockerels from the laying industry he used,
0:09:05 > 0:09:06and then from...
0:09:06 > 0:09:08'For nearly 60 years,
0:09:08 > 0:09:12'Robert Hay's family produced chickens for the plate here in Aberdeenshire.
0:09:12 > 0:09:15'He supplied his chicken to 2 Sisters.
0:09:15 > 0:09:20'But three years ago they centralised production to reduce costs,
0:09:20 > 0:09:22'and Robert lost his contract.'
0:09:22 > 0:09:28Robert, these sheds are empty now, but what were they like at the height of production?
0:09:28 > 0:09:35Well, in the production, this shed had about 11,000 chickens in it for the Scottish market.
0:09:35 > 0:09:39Robert thinks the Scottish Government could do more to support the chicken industry
0:09:39 > 0:09:44by asking more Scottish schools to serve up local produce.
0:09:44 > 0:09:48For example, like the school just two miles down the road.
0:09:48 > 0:09:51Just this morning I was looking at what their menu is
0:09:51 > 0:09:53and every week they are eating chicken twice a week,
0:09:53 > 0:09:56but at the moment it's mostly coming from abroad,
0:09:56 > 0:09:59which is very sad for the farmers in this economy.
0:09:59 > 0:10:02It's not just the poultry farmers. The cereal farmers...
0:10:02 > 0:10:06Cereals are getting less for their product because they have to export it out of the region, as well.
0:10:06 > 0:10:09So it's a double whammy for the industry.
0:10:11 > 0:10:12So, in the meantime,
0:10:12 > 0:10:15if the large-scale production companies
0:10:15 > 0:10:20won't sell Scottish chickens to schools, what about the smaller, independent producers?
0:10:20 > 0:10:25We've got about 2,500 birds for eating on the farm at any one time.
0:10:26 > 0:10:30Sasha Grearson rears organic chickens in Perthshire.
0:10:30 > 0:10:35Back in 2003, Sasha took part in a pilot study
0:10:35 > 0:10:39supplying five Fife Council schools with her produce.
0:10:39 > 0:10:42It was a great project to be involved with for all sorts of reasons.
0:10:42 > 0:10:47Number one, you know, it's the ultimate goal that, when you're
0:10:47 > 0:10:50producing food, you're serving it to as local a community as possible.
0:10:50 > 0:10:56And two, really, it was a very powerful... I could see the power of it, economically,
0:10:56 > 0:11:01it allowed me to plan production ahead of time, because the menus were set,
0:11:01 > 0:11:06and, um, so you had a rough idea of the quantities required,
0:11:06 > 0:11:09you know, three, four, six months ahead of time.
0:11:11 > 0:11:16Fife Council chose not to carry on with, or to expand the trial.
0:11:16 > 0:11:18They cited additional costs,
0:11:18 > 0:11:22inconsistency of supply and falling meal uptake
0:11:22 > 0:11:24as some of the reasons.
0:11:24 > 0:11:27However, the Scottish Government tells us they are keen to
0:11:27 > 0:11:30increase the amount of food sourced locally.
0:11:30 > 0:11:32In a statement they said...
0:11:56 > 0:12:00So there is some interest in making local sourcing happen.
0:12:00 > 0:12:03Next week I'll visit a school on Arran
0:12:03 > 0:12:04that's leading the way.
0:12:07 > 0:12:11Well, I don't have particularly fond memories of school dinners,
0:12:11 > 0:12:15but they weren't as daunting as some of Scotland's more traditional foods.
0:12:16 > 0:12:22Last week I began a foodie journey, taking my inspiration from the ultimate Scottish cookbook,
0:12:22 > 0:12:25F Marian McNeill's The Scots Kitchen.
0:12:25 > 0:12:31Written in 1929, the book is a snapshot of Scotland's rich food heritage,
0:12:31 > 0:12:34capturing many traditional Scots recipes
0:12:34 > 0:12:37that otherwise would have vanished forever.
0:12:38 > 0:12:43Last time, Nick gave us his take on the classic Scotch Broth,
0:12:43 > 0:12:46turning it into a delicious risotto.
0:12:46 > 0:12:51Today, I'm on the outskirts of Edinburgh, tracking down another piece of our culinary tradition.
0:12:53 > 0:12:56Fish and shellfish were a huge part of our diet,
0:12:56 > 0:12:57as the book reveals.
0:12:57 > 0:13:00We ate all sorts of weird and wonderful things that, nowadays,
0:13:00 > 0:13:02many of us would turn our noses up at.
0:13:02 > 0:13:06Crappit heid, limpet stovies and fish livers.
0:13:06 > 0:13:09But maybe it's time to look at some of these dishes again.
0:13:09 > 0:13:11So I'm going to find out what's available.
0:13:13 > 0:13:17And where better to come than the former Newhaven fish market
0:13:17 > 0:13:19that used to supply Edinburgh?
0:13:23 > 0:13:26- Alan, how are you doing? Nice to meet you. - All right? Nice to meet you.
0:13:26 > 0:13:29Now, this is an incredible array of seafood here.
0:13:29 > 0:13:33'Fishmonger Alan Semple sells the cod, haddock and salmon fillets
0:13:33 > 0:13:35'that we all lap up today.
0:13:35 > 0:13:38'But I want him to show me what our ancestors would have tucked into.'
0:13:40 > 0:13:44You've got a lovely monkfish there, but what kind of, sort of, parts of the fish
0:13:44 > 0:13:47did people eat in the past that perhaps they don't eat as much now?
0:13:47 > 0:13:52- Uh, possibly the liver or the cheeks.- Uh-huh.
0:13:52 > 0:13:56Nowadays, we tend to only eat the fillets, but this accounts
0:13:56 > 0:13:58for just 50% of the fish.
0:13:58 > 0:14:02A century ago, our frugal ancestors
0:14:02 > 0:14:05would have made sure there was little or no waste
0:14:05 > 0:14:08with every part being used for something.
0:14:10 > 0:14:11So here we have a liver.
0:14:13 > 0:14:14There's the liver.
0:14:14 > 0:14:16- And that's the liver there? - That's the liver there.
0:14:16 > 0:14:19Good gracious, I didn't realise it would be anything like as big as that.
0:14:19 > 0:14:23- And obviously, the bigger the fish...- Yeah. - ..the bigger the liver.- Sure.
0:14:23 > 0:14:25And historically, as well, I guess
0:14:25 > 0:14:27in other fish, perhaps, they would eat the roe,
0:14:27 > 0:14:30- people would eat roe, as well, would they?- Yeah, very popular.
0:14:30 > 0:14:33- So this is the cheeks. - So we take the cheeks out now.
0:14:34 > 0:14:36Two cheeks, one liver.
0:14:38 > 0:14:40So there we have it, we have the fillets,
0:14:40 > 0:14:42we have the cheeks, we have the liver,
0:14:42 > 0:14:46- we've also potentially got the bones and the head for stock... - For stock, yeah.- ..if need be,
0:14:46 > 0:14:48so no waste whatsoever.
0:14:48 > 0:14:52Would you eat more of the unusual cuts of fish, as a fishmonger yourself?
0:14:52 > 0:14:57I would, I would try some, I'm up for trying some different things,
0:14:57 > 0:14:59- but I'm a bit of a traditionalist. - Are you?- I like my haddock.
0:14:59 > 0:15:01Nick wants some liver, though.
0:15:01 > 0:15:04- Can I take that with me?- Of course you can.- I'm looking forward to it.
0:15:04 > 0:15:05I think!
0:15:05 > 0:15:08- Let me know how it tastes!- I know!
0:15:11 > 0:15:14Well, I have my monkfish livers and I have to confess,
0:15:14 > 0:15:16this one I'm not so sure about.
0:15:16 > 0:15:19But hopefully, later in the programme, Nick can work his magic.
0:15:26 > 0:15:32But first, our weekly celebration of one of Scotland's traditional dog breeds.
0:15:36 > 0:15:38This time it's not a dog,
0:15:38 > 0:15:40but a terrier.
0:15:41 > 0:15:43The Dandie Dinmont, to be exact,
0:15:43 > 0:15:46and Angie Miller has brought along two of hers.
0:15:46 > 0:15:49I'll let her tell you their names.
0:15:49 > 0:15:51This is Magnus,
0:15:51 > 0:15:53who is Puddockswell Augustus Magnussen,
0:15:53 > 0:15:55is his full title.
0:15:56 > 0:15:59And on this side we have Dryfevalley,
0:15:59 > 0:16:01Miss Moffat, who is Esme.
0:16:03 > 0:16:07They originated in the Scottish Borders over 200 years ago now.
0:16:08 > 0:16:11There was always mustard and pepper terriers,
0:16:11 > 0:16:14but they got their name from a character in a book by Sir Walter Scott.
0:16:14 > 0:16:18They're known for having especially large teeth for their size.
0:16:18 > 0:16:23Originally they would have been used for hunting otters and badgers, foxes,
0:16:23 > 0:16:25flushing out vermin.
0:16:25 > 0:16:27They're great with children,
0:16:27 > 0:16:29great family dog.
0:16:33 > 0:16:38Esme is one of only 81 Dandie Dinmonts born last year,
0:16:38 > 0:16:41putting them high up on the Kennel Club's vulnerable breeds list.
0:16:41 > 0:16:44Angie would like to see more of them.
0:16:45 > 0:16:48They are terriers and they do have some terrier traits.
0:16:48 > 0:16:52I would say they are a lot more laid back than some other terriers.
0:16:52 > 0:16:54Very affectionate.
0:16:54 > 0:16:55They can be stubborn.
0:16:55 > 0:16:57Very loyal.
0:16:57 > 0:16:59Little comics, really.
0:16:59 > 0:17:00Right wee characters.
0:17:02 > 0:17:06We've been delighted by the photos of your dogs on our Facebook page.
0:17:06 > 0:17:08Please, keep them coming.
0:17:10 > 0:17:13And now to Cullerlie Farm in the northeast.
0:17:13 > 0:17:1659, 60, 70. 70. £70.
0:17:16 > 0:17:18Anybody else, then?
0:17:18 > 0:17:22No, you haven't accidentally tuned in to an episode of The Mart,
0:17:22 > 0:17:26but I am at an auction, and this one is unique.
0:17:26 > 0:17:28All the way at 15, 15, yes, sir.
0:17:28 > 0:17:30In there, 25.
0:17:30 > 0:17:35Farm sales like this are known as a roup, but what makes this roup so special
0:17:35 > 0:17:38is this huge collection once belonged to royalty.
0:17:38 > 0:17:42The king of the Bothy Ballad, Tam Reid.
0:17:42 > 0:17:45HE SINGS
0:17:45 > 0:17:49Bothy Ballads spring from the northeast of Scotland.
0:17:49 > 0:17:54The songs tell of the often hard life of farm labourers in Aberdeenshire,
0:17:54 > 0:17:59and arguably their greatest ever exponent was Tam Reid.
0:18:02 > 0:18:07Born in 1929, there was no better interpreter
0:18:07 > 0:18:09of Bonnie Wee Trampin' Lass,
0:18:09 > 0:18:10The Hash O' Benagoak
0:18:10 > 0:18:11and A Pair O' Nicky Tams.
0:18:11 > 0:18:14# Withoot your Nicky Tams... #
0:18:14 > 0:18:18Crowned the king of the Bothy Ballad in 1977,
0:18:18 > 0:18:21he died on his farm while out feeding the livestock
0:18:21 > 0:18:24during the winter storms in early 2003.
0:18:25 > 0:18:29Fellow Bothy Balladeer Scott Gardiner is a huge fan.
0:18:32 > 0:18:35- So was Tam an inspiration for you? - Oh, aye, yeah, he's an inspiration to lots of us.
0:18:35 > 0:18:37Ever since I was really wee
0:18:37 > 0:18:43I would go along to hear him and sing along with him at various ceilidhs and concerts and stuff.
0:18:43 > 0:18:46- How good was he?- Oh, he was just great, you know, he was just...
0:18:46 > 0:18:50He just had a lovely way with him, just sort of, very...
0:18:50 > 0:18:53Charming, funny... Pauwky is the word that you always...
0:18:53 > 0:18:56P-A-U-W-K-Y, you know, it always gets used to describe him.
0:18:57 > 0:19:01Tam and his wife Anne opened a museum at the farm to display
0:19:01 > 0:19:07their vast collection of agricultural and domestic memorabilia in 1993.
0:19:07 > 0:19:12But it's been closed since Anne's death in 2006.
0:19:12 > 0:19:17It's an amazing amount of stuff, you know. We see all around us here, this is a lifetime of Tam
0:19:17 > 0:19:20going to other roups himself, you know,
0:19:20 > 0:19:21and buying things.
0:19:21 > 0:19:24Is there a ballad that fits this?
0:19:24 > 0:19:29Aye. One of the songs was very much one of Tam's kind of signature songs,
0:19:29 > 0:19:31a song called Bandy's Roup.
0:19:31 > 0:19:35It's about a farmer from Aberdeenshire selling all his stuff
0:19:35 > 0:19:39and moving, moving into town, retiring, you know?
0:19:39 > 0:19:43# Aul Bandy, he wis roupin oot,
0:19:43 > 0:19:46# His fairmin' days were deen,
0:19:46 > 0:19:53# He'd bocht a wee bit hoosie In the toon o Aiberdeen
0:19:53 > 0:19:58# So a his stock an implements Wir a gaun up for sale
0:19:58 > 0:20:05# He'd even sell te moose-trap An the auld slop pail. #
0:20:06 > 0:20:09Well, I can't see a mousetrap amongst all this stuff,
0:20:09 > 0:20:11but there's just about everything else.
0:20:13 > 0:20:15- It's an amazing array of things, isn't it?- It is.
0:20:15 > 0:20:18There's nothing the same, everything's so different.
0:20:18 > 0:20:20'Tam's daughter Tracy Walker
0:20:20 > 0:20:24'has looked after this treasure trove since her parents passed away,
0:20:24 > 0:20:28and has decided that the time is right to dispose of the collection.'
0:20:28 > 0:20:31Most of the things, I don't know what they are, but these,
0:20:31 > 0:20:34- I'm guessing, are snow shoes. - Snow shoes, that's right, yeah.
0:20:34 > 0:20:35Fantastic.
0:20:37 > 0:20:40'But there's one thing that isn't for sale.'
0:20:40 > 0:20:43- Is this Tam's crown?- It is. Do you want to try it on?
0:20:43 > 0:20:45Certainly not going to win it, that is incredibly heavy!
0:20:45 > 0:20:50- It is, yes.- So what was the deal behind that, how did he come to be the Bothy Ballad king?
0:20:50 > 0:20:54There was a competition held in Turriff in front of 10,000 people
0:20:54 > 0:20:56and he won it.
0:20:56 > 0:20:59And it was amazing, it was like being in the Beatles!
0:20:59 > 0:21:02You know, sitting in the crowd. But it was fantastic,
0:21:02 > 0:21:06there was about 36 competitors and he just sailed through to the top.
0:21:06 > 0:21:10And you've still got that. Was it not handed on to the next competitor?
0:21:10 > 0:21:12No, because they only ever had one competition.
0:21:12 > 0:21:17And that's why Tam will always be the king.
0:21:17 > 0:21:21And also why people want to take away a piece of his legacy.
0:21:21 > 0:21:23Including myself.
0:21:23 > 0:21:24..now at six.
0:21:24 > 0:21:28Eight, ten, 12. 15.
0:21:28 > 0:21:32I'm hoping these snow shoes have got my name on them.
0:21:32 > 0:21:3830 quid I'm bid. 38. At 40, I'm bid, at 40. Your number, sir.
0:21:38 > 0:21:40'Don't worry, your licence fee is safe.
0:21:40 > 0:21:42'I bought them with my own money.'
0:21:42 > 0:21:44OK.
0:21:45 > 0:21:48Here in the northeast,
0:21:48 > 0:21:54roups can be remembered for decades, and this one especially will go down in history
0:21:54 > 0:21:56as the passing of an era.
0:21:56 > 0:21:58And it's great to see the sun out,
0:21:58 > 0:22:01hundreds of people here to pay tribute
0:22:01 > 0:22:03to the king of the bothy ballad.
0:22:03 > 0:22:07And perhaps, like me, to take home just a little memento
0:22:07 > 0:22:09of one of Scotland's greatest ever singers.
0:22:09 > 0:22:15# ..was heavy as he set aff
0:22:15 > 0:22:19# Tae that toon. #
0:22:26 > 0:22:29Earlier in the programme, I was in Newhaven to discover
0:22:29 > 0:22:32that there's more to fish than just the fillet
0:22:32 > 0:22:36and that our forefathers wasted nothing in the Scots kitchen.
0:22:37 > 0:22:40I'm back with the Landward food van now
0:22:40 > 0:22:42to see if 21st-century Scots
0:22:42 > 0:22:45can be tempted back to nose-to-tail eating.
0:22:50 > 0:22:54We're in the Borders at the historic market town of Kelso,
0:22:54 > 0:22:57where I think Landward chef Nick Nairn
0:22:57 > 0:22:59may have bitten off more than he can chew.
0:23:04 > 0:23:07Yes, that's where it's going! Thank you!
0:23:07 > 0:23:12What will Nick and the brave Kelsonians make of monkfish livers?
0:23:14 > 0:23:16Now, I have to confess, I'm not too sure about this.
0:23:16 > 0:23:21- You'll have to convince me.- See this book here? It's recipes that go right back to the 17th century.
0:23:21 > 0:23:26And it comes from a time where there were no supermarkets, there were no fast-food outlets,
0:23:26 > 0:23:28everything had to be made from scratch.
0:23:28 > 0:23:31There are recipes in here for all kinds of bits.
0:23:31 > 0:23:35Look, this just fell open at, "To dress a cod's head and shoulders."
0:23:35 > 0:23:37- Who knew a cod had shoulders? - Exactly!
0:23:37 > 0:23:39But there's some real gems in here,
0:23:39 > 0:23:43and one of the things that I think is actually a delicacy
0:23:43 > 0:23:44are these monkfish livers,
0:23:44 > 0:23:48because, for me, they're kind of a bit like foie gras.
0:23:48 > 0:23:49The foie gras of the sea.
0:23:49 > 0:23:52And it tends to get chucked out.
0:23:52 > 0:23:54But we've saved them, you saved them!
0:23:54 > 0:23:56- Yes, I did.- Singlehandedly. So you can taste them.
0:23:56 > 0:23:59- Yes, indeed.- And you were very enthusiastic about it.
0:23:59 > 0:24:02- Um, yeah, I'm kind of...- So one of the things you have to do
0:24:02 > 0:24:04with monkfish livers, of course, is to de-vein them.
0:24:04 > 0:24:05And you just pull away the veins,
0:24:05 > 0:24:07let the knife cut down and follow it.
0:24:07 > 0:24:10In here, hold them up
0:24:10 > 0:24:13and just... The last bit gets a wee bit messy, you lose a little bit of liver.
0:24:13 > 0:24:14OK!
0:24:14 > 0:24:16As we go out, like so.
0:24:16 > 0:24:17Do you want to do one?
0:24:17 > 0:24:19No, you're fine, I'll let you do that.
0:24:19 > 0:24:23- I know you're a little nervous about eating monkfish livers.- Yep.
0:24:23 > 0:24:26So what about we do them with butter,
0:24:26 > 0:24:29- garlic...- Yes. Now you're talking. - ..lemon, parsley.
0:24:29 > 0:24:33- So you put a lot of lemon zest in it.- A lot of lemon zest in it. It's going to be lemony!
0:24:33 > 0:24:35And garlicky and salt and peppery!
0:24:35 > 0:24:38So, in we go, little bit of oil, not much.
0:24:38 > 0:24:43And we're just going to pan-fry that, so it's a mouthful,
0:24:43 > 0:24:46a nice little nibbly...bit.
0:24:46 > 0:24:49Are these a bit too small for you?
0:24:49 > 0:24:51- You don't want them a bit bigger, no?- I'm fine.
0:24:51 > 0:24:55And we're going to cook them for about 20 seconds on each side.
0:24:55 > 0:24:57Really hardly any at all.
0:24:57 > 0:24:59- You just let them get a little bit of colour.- Yeah.
0:24:59 > 0:25:02- But we mustn't overcook them, cos they'll just get rubbery.- Yeah.
0:25:02 > 0:25:04OK? So that's it.
0:25:04 > 0:25:05That's them cooked.
0:25:05 > 0:25:07OK? And then, straight away,
0:25:07 > 0:25:10- you have to get into the pan with butter.- Yeah.
0:25:10 > 0:25:12The garlic, in that goes.
0:25:12 > 0:25:14Oh, immediately that's amazing.
0:25:14 > 0:25:18- So, garlic butter.- Yes.- And now, in we go with the parsley
0:25:18 > 0:25:20and the lemon.
0:25:20 > 0:25:23Seasoning, salt, plenty of pepper in there,
0:25:23 > 0:25:26and a good squeeze of lemon juice, in that goes.
0:25:27 > 0:25:31We're just going to put the livers back into it, and any of the juices that come out.
0:25:31 > 0:25:36So the garlic butter completely coats all of the livers.
0:25:36 > 0:25:38Goodness gracious. When are we tasting?
0:25:38 > 0:25:41- Bon appetit.- Buon appetito! - The monkfish liver.
0:25:48 > 0:25:50That's actually not bad!
0:25:50 > 0:25:52That's really nice, actually.
0:25:52 > 0:25:55I was really worried about eating that. The texture is odd.
0:25:55 > 0:25:58- Yeah.- The flavour is incredible, but the texture is odd.
0:25:58 > 0:26:00And it's, yeah, it is nice and light, isn't it?
0:26:00 > 0:26:02You can bite into it and it kind of disappears.
0:26:05 > 0:26:07It's de-lish!
0:26:07 > 0:26:10- Now that we've sold it to the great people of Kelso...- Yeah!
0:26:10 > 0:26:12OK, let's do it now!
0:26:13 > 0:26:15To be honest, it wasn't that bad.
0:26:15 > 0:26:18But what will the brave Borderers make of it?
0:26:20 > 0:26:21There we go.
0:26:22 > 0:26:24- Oh, it's gorgeous!- Thank goodness!
0:26:25 > 0:26:27- Far lighter than what I was expecting.- Yeah.
0:26:27 > 0:26:31- Delicious, the flavours are coming together.- Zingin' and...- Absolutely beautiful.
0:26:31 > 0:26:35- You want to give it a go, see what you think?- No, I won't.- OK!
0:26:35 > 0:26:38I didn't fancy it in the first place, either, but I did actually like it.
0:26:39 > 0:26:42- Do you think it's all right?- If you don't like it, Nick Nairn cooked it.
0:26:44 > 0:26:46That's absolutely amazing!
0:26:46 > 0:26:48It really is nice.
0:26:48 > 0:26:50They're good, very nice.
0:26:53 > 0:26:55- No, that's really nice.- You like it?
0:26:59 > 0:27:01Brilliant!
0:27:01 > 0:27:03What do you think?
0:27:03 > 0:27:05- Mm...- Uh-huh. Jury's out.
0:27:05 > 0:27:08Let's say you're going to the fishmonger this afternoon,
0:27:08 > 0:27:09is it something you'd say to them,
0:27:09 > 0:27:12- "Have you got any monkfish livers? I'm going to give that a go."- No.
0:27:14 > 0:27:15It's all right.
0:27:17 > 0:27:20Nick, I had one refusal, but generally people were very happy
0:27:20 > 0:27:22and gave it a go and liked what they tasted.
0:27:22 > 0:27:24I was really surprised.
0:27:24 > 0:27:26Everybody that I gave it to really liked it.
0:27:26 > 0:27:28They were surprised they liked it.
0:27:28 > 0:27:32Monkfish livers have become a very sort of modern, cheffy ingredient,
0:27:32 > 0:27:34but you should never write off the old recipes.
0:27:34 > 0:27:36Definitely not. A lot to be learned from the past.
0:27:36 > 0:27:38And that's almost it from this week's programme.
0:27:38 > 0:27:40Here's what's coming up next time around.
0:27:41 > 0:27:45Euan hears the tragic result of dogs running out of control.
0:27:45 > 0:27:49I got over here to see two dogs disappearing out of the bottom of the field,
0:27:49 > 0:27:51and a complete massacre.
0:27:51 > 0:27:53Just sheep lying everywhere.
0:27:53 > 0:27:58If you go down to the woods today, you're in for a BIG surprise.
0:27:58 > 0:28:00Landward new face Jean Johansson
0:28:00 > 0:28:04discovers why there are half-naked men in kilts in the forest.
0:28:06 > 0:28:09And Nick tries his hand at traditional cheese.
0:28:09 > 0:28:14OK, so what we're going to do is we're going to leave this milk to split and separate.
0:28:14 > 0:28:15And it'll do it on its own.
0:28:15 > 0:28:17I don't know, I've never done it before!
0:28:17 > 0:28:19Let's hope so!
0:28:20 > 0:28:24So until next time, Friday night, 7.30, BBC One Scotland...
0:28:24 > 0:28:26From all the Landward team here in Kelso,
0:28:26 > 0:28:28- thanks so much for your company. Bye for now.- Goodbye.