0:00:02 > 0:00:05If you want to know what's going on in the great Scottish countryside
0:00:05 > 0:00:07then spend the next half an hour with us.
0:00:07 > 0:00:08It's Landward time.
0:00:27 > 0:00:29Hello, a very warm welcome to the programme.
0:00:29 > 0:00:33This week I'll be rediscovering the joys of the simple porridge oat
0:00:33 > 0:00:35as we continue our celebration of the foods
0:00:35 > 0:00:37that made Scotland -
0:00:37 > 0:00:40but first, here's what else is coming up on Landward.
0:00:41 > 0:00:42We head to Arran,
0:00:42 > 0:00:46where they're looking after the pennies and the pounds...
0:00:46 > 0:00:48We reckoned a pound spent in Arran went around 13 times -
0:00:48 > 0:00:50and if Arran is Scotland in miniature,
0:00:50 > 0:00:52then there's a lesson for all of us there.
0:00:54 > 0:00:58Euan hears about the potentially tragic consequences of loose dogs...
0:00:58 > 0:01:01I got over here to see two dogs disappearing
0:01:01 > 0:01:04out of the bottom of the field, and a complete massacre.
0:01:04 > 0:01:06Just sheep lying everywhere.
0:01:06 > 0:01:08Most of my flock was dead.
0:01:10 > 0:01:12..and, if you go down to the woods today
0:01:12 > 0:01:14you're in for a big surprise.
0:01:14 > 0:01:17Landward new face Jean Johansson
0:01:17 > 0:01:21discovers why there are half naked men in kilts in the forest.
0:01:29 > 0:01:33But, before that, I'm off to the Borders to continue my search
0:01:33 > 0:01:35for our lost Scottish culinary heritage.
0:01:39 > 0:01:40Over the last few weeks,
0:01:40 > 0:01:43I've been inspired by the classic cookbook
0:01:43 > 0:01:45F Marian McNeill's The Scots Kitchen
0:01:45 > 0:01:49to hunt down the simpler and healthier ingredients
0:01:49 > 0:01:51used by our ancestors,
0:01:51 > 0:01:55while chef Nick Nairn has been giving them a modern twist
0:01:55 > 0:01:56in the Landward food van.
0:01:58 > 0:02:00This week, I'm looking into a food
0:02:00 > 0:02:04that's intrinsically linked into who the Scots are.
0:02:04 > 0:02:09In her book, F Marian McNeill wrote that it was, "the flower of
0:02:09 > 0:02:12"our soil, and through the magic cauldron, the porridge pot,
0:02:12 > 0:02:15"Scottish oatmeal has been transmuted through the centuries
0:02:15 > 0:02:18"into Scottish brains and brawn."
0:02:22 > 0:02:27Oats - a breakfast favourite of the Broons, and a true Scottish icon.
0:02:27 > 0:02:29They became a staple in Scotland
0:02:29 > 0:02:35because they grow better here in our cool, damp climate than wheat -
0:02:35 > 0:02:37but, ironically, in the 1920s,
0:02:37 > 0:02:43Marian McNeill noted that oatmeal was being threatened by wheat flour,
0:02:43 > 0:02:47something she regarded as a national disaster.
0:02:47 > 0:02:49Thankfully, Scottish oats hung on,
0:02:49 > 0:02:52despite that threat from refined white flour.
0:02:52 > 0:02:55So I'm going to find out why they've endured for so long.
0:02:58 > 0:02:59Beside the Tweed, here in Kelso,
0:02:59 > 0:03:03they've been producing oats since the 12th century.
0:03:03 > 0:03:07Grown locally, the raw oats are prepared in the mill.
0:03:07 > 0:03:11The first stage is to get the edible part of the oat out of its skin.
0:03:12 > 0:03:15Showing me the oats is another Dougie V -
0:03:15 > 0:03:17mill director Dougie Veitch.
0:03:19 > 0:03:22- So, Dougie, what's going on here? - This is a gravity table.
0:03:22 > 0:03:26This machine separates the shelled oats from the unshelled oats.
0:03:28 > 0:03:30So, these have been shelled, have they?
0:03:30 > 0:03:31Cracked for shelling, yeah, yeah.
0:03:31 > 0:03:34This will now go on for cutting
0:03:34 > 0:03:37and then grinding down to various grades of oatmeal.
0:03:38 > 0:03:41This particular batch is going to end up in haggis.
0:03:41 > 0:03:43And what other kind of stuff are you selling to?
0:03:43 > 0:03:46We've got porridge, obviously - but, bakery products, oatcakes,
0:03:46 > 0:03:51butchers, sundriesmen - this is where the product ends up.
0:03:51 > 0:03:55- So, have you seen a real upsurge in demand for oats?- Yeah, yeah.
0:03:55 > 0:03:58The last seven, eight years have been good,
0:03:58 > 0:04:02and the health benefits of oats are well-documented.
0:04:02 > 0:04:06They've got high beta glucan and cholesterol-lowering properties...
0:04:06 > 0:04:09- Yeah.- ..low glycaemic index.
0:04:09 > 0:04:13We've got oats going into pharmaceutical,
0:04:13 > 0:04:17it's going into cosmetics - sports drinks, even.
0:04:18 > 0:04:21So it seems that in the 21st century
0:04:21 > 0:04:24we're rediscovering what our grannies already knew -
0:04:24 > 0:04:30the cheap and cheerful oat is in reality a high grade super food!
0:04:32 > 0:04:36So, why do you think the humble oat has endured for so long in Scotland?
0:04:36 > 0:04:38It's been a very frugal product,
0:04:38 > 0:04:41but because of these health benefits, now it's became trendy.
0:04:41 > 0:04:43You know, we're looking at porridge bars,
0:04:43 > 0:04:45we're looking at all sorts of things,
0:04:45 > 0:04:48we're mixing porridges with honey and syrups and various other things.
0:04:48 > 0:04:50So, it's become a much more luxurious thing.
0:04:50 > 0:04:52- It's a luxurious thing.- Yeah.
0:04:53 > 0:04:56Grown locally, cheap and very, very good for us,
0:04:56 > 0:04:59the staple of the old Scots diet.
0:04:59 > 0:05:02Let's see what Nick Nairn can do with Scottish oats later,
0:05:02 > 0:05:04in the Landward food van.
0:05:10 > 0:05:12Last week we revealed how difficult it was
0:05:12 > 0:05:17for Scottish schools to serve locally produced chicken...
0:05:17 > 0:05:20but for other ingredients it's much easier -
0:05:20 > 0:05:24if local authorities make it a priority.
0:05:24 > 0:05:27And this week, Euan is on the Isle of Arran to find out more.
0:05:29 > 0:05:32Landward submitted a freedom of information request
0:05:32 > 0:05:34to every council in Scotland
0:05:34 > 0:05:38and asked them how much of the food they serve in their schools
0:05:38 > 0:05:40comes from Scotland.
0:05:40 > 0:05:41The results were interesting.
0:05:41 > 0:05:44One council said it was 83%,
0:05:44 > 0:05:50another one as low as 17 - and many keep no records at all.
0:05:50 > 0:05:52They have no idea if their schoolchildren
0:05:52 > 0:05:54are eating Scottish produce.
0:05:58 > 0:06:02Many of the councils that are trying to serve local food
0:06:02 > 0:06:05are members of a scheme called Food For Life,
0:06:05 > 0:06:09which is run by the Soil Association...
0:06:09 > 0:06:12and North Ayrshire, which includes Arran,
0:06:12 > 0:06:16is one council that has achieved the very highest standard
0:06:16 > 0:06:18within the scheme.
0:06:18 > 0:06:21So, for starters, I'm heading to Arran Dairies,
0:06:21 > 0:06:24to meet one of those local suppliers.
0:06:24 > 0:06:28The milk comes in twice a week from Arran Dairy Farms.
0:06:28 > 0:06:32We pump it across and then we process every day,
0:06:32 > 0:06:35so it's always great to use the milk as fresh as it can be.
0:06:35 > 0:06:38Alastair Dobson runs Arran Dairies.
0:06:38 > 0:06:41Luxury ice cream is just one of the products
0:06:41 > 0:06:43he supplies to local schools.
0:06:43 > 0:06:47So just milk, cream and sugar. No vanilla flavouring in that.
0:06:47 > 0:06:50And it doesn't need it. It's delicious.
0:06:50 > 0:06:54But I'm curious how Alastair manages to compete
0:06:54 > 0:06:56with the big corporate suppliers.
0:06:57 > 0:07:00Well, we try and work in a number of ways.
0:07:00 > 0:07:01We'll find solutions whatever way it is -
0:07:01 > 0:07:05we'll either...we discuss with the local authority,
0:07:05 > 0:07:08we'll also discuss with the incumbent major supplier -
0:07:08 > 0:07:10Brakes Scotland at the moment, that is,
0:07:10 > 0:07:12for our local authority here.
0:07:12 > 0:07:14So sometimes we deliver direct,
0:07:14 > 0:07:16sometimes we work with the wheels that are already in place,
0:07:16 > 0:07:20so it's just to try and find solutions and be proactive.
0:07:20 > 0:07:24As well as ice cream, Alastair supplies Arran schools with cheese.
0:07:24 > 0:07:29They also use local meat, bakery products and tatties.
0:07:29 > 0:07:33Alastair believes all this genuinely benefits the island economy.
0:07:33 > 0:07:37We did an economic impact survey not so long ago where we reckoned
0:07:37 > 0:07:40that a pound spent in Arran went around 13 times -
0:07:40 > 0:07:42and, if Arran is Scotland in miniature,
0:07:42 > 0:07:43then there's a lesson for all of us there.
0:07:45 > 0:07:48Well, it all sounds pretty good so far,
0:07:48 > 0:07:50but what about the end consumers?
0:07:50 > 0:07:54- Beans?- Yeah.- OK, and get something off the salad bar.
0:07:54 > 0:07:57There's no ice cream on the menu today, but there is pizza -
0:07:57 > 0:08:00made with Arran cheese, of course -
0:08:00 > 0:08:02and fresh fruit for afters.
0:08:03 > 0:08:06Do you know where the cheese comes from on your pizza?
0:08:06 > 0:08:09- From...milk.- Uh-huh,
0:08:09 > 0:08:11but do you know where it was produced?
0:08:11 > 0:08:13- Er...here?- It WAS produced here.
0:08:16 > 0:08:19Where do you think the chips come from?
0:08:19 > 0:08:21I think from farms on Arran.
0:08:21 > 0:08:22Is that a good thing or a bad thing?
0:08:22 > 0:08:25I think it's a good thing because they're fresher then.
0:08:25 > 0:08:28- Does it taste better because it's made on Arran?- Yeah.
0:08:28 > 0:08:30Are you going to finish it?
0:08:30 > 0:08:31Yeah.
0:08:34 > 0:08:37We've got some high-quality produce on Arran,
0:08:37 > 0:08:41and it's really great for our youngsters to experience that
0:08:41 > 0:08:44on their plate day-to-day, and...
0:08:44 > 0:08:48Barry Smith, head of both the primary and the high school,
0:08:48 > 0:08:51thinks there are many benefits to sourcing local.
0:08:51 > 0:08:54- Do you use it as part of the educational process?- Absolutely.
0:08:54 > 0:08:58You know, I think helping youngsters learn about where food comes from,
0:08:58 > 0:09:01how it gets to from the field to your plate
0:09:01 > 0:09:06and what the implications of that are is really important,
0:09:06 > 0:09:08and we've got a number of youngsters
0:09:08 > 0:09:12who are linked to farming in our community, obviously,
0:09:12 > 0:09:16and it's really great that we've been able to share
0:09:16 > 0:09:19that understanding through the education programme that we provide.
0:09:23 > 0:09:26This trip has been a real eye-opener.
0:09:26 > 0:09:28How fantastic to see children eating food
0:09:28 > 0:09:32that could have been produced by their family members
0:09:32 > 0:09:34or at least somebody that they know.
0:09:34 > 0:09:36And, for the environment, it's great.
0:09:36 > 0:09:39It's low food miles and, more importantly,
0:09:39 > 0:09:43it keeps money in the local economy and stimulates growth,
0:09:43 > 0:09:46and it's got to be a model that's worth looking at
0:09:46 > 0:09:48in other parts of the country.
0:09:55 > 0:09:57Now, from the lesser spotted McIlwraith
0:09:57 > 0:09:59to some other native breeds -
0:09:59 > 0:10:01dogs.
0:10:04 > 0:10:07This week we're taking a peek at Scotland's largest dog -
0:10:07 > 0:10:09the Scottish deerhound.
0:10:11 > 0:10:15We've been using large hounds to hunt since prehistoric times,
0:10:15 > 0:10:18but we can only be sure the Scottish deerhound existed
0:10:18 > 0:10:21in its current form since the 18th century.
0:10:24 > 0:10:28Breeder Ali Morton has brought along gentle giant Brogue.
0:10:30 > 0:10:33They were bred for hunting deer, for bringing down red deer.
0:10:34 > 0:10:37It was really only landowners and the barons who owned them
0:10:37 > 0:10:40because commoners weren't allowed to, in case they poached.
0:10:40 > 0:10:44These days now we've got ten, which is quite nice because we're commoners,
0:10:44 > 0:10:47and all these years ago we wouldn't have been allowed to have them.
0:10:47 > 0:10:50When they're hunting they're very focused.
0:10:50 > 0:10:54When they're at home they're quite lazy, quite chilled out.
0:10:54 > 0:10:57They'll take as much exercise as you can give them,
0:10:57 > 0:10:59but if you look outside and it's chucking it down with rain,
0:10:59 > 0:11:03they look outside and go, "Nah, you're OK just now."
0:11:03 > 0:11:04Very naughty puppies.
0:11:04 > 0:11:08As adults they seem to kind of get to about two, two and a half, three,
0:11:08 > 0:11:10and they just calm down.
0:11:10 > 0:11:12They'll chew.
0:11:12 > 0:11:15I mean, they don't just chew, like, the leg of a chair -
0:11:15 > 0:11:16it's a whole sofa.
0:11:16 > 0:11:18If you don't kill them when their puppies,
0:11:18 > 0:11:20they're actually worth hanging on to!
0:11:20 > 0:11:23It's worth it in adulthood because they're so adorable.
0:11:24 > 0:11:26Indeed she is.
0:11:26 > 0:11:29Now, we're an increasingly dog-loving nation,
0:11:29 > 0:11:32as the number of you posting pictures of your canines
0:11:32 > 0:11:34on our Facebook page shows.
0:11:34 > 0:11:36Thanks for doing it, we love seeing them!
0:11:36 > 0:11:39But there is another side to our love affair with dogs.
0:11:39 > 0:11:41Last year saw a dramatic rise
0:11:41 > 0:11:45in the number of sheep being attacked by pet dogs.
0:11:45 > 0:11:47Euan's been to find out more.
0:11:51 > 0:11:55In 2016, there were 179 incidents
0:11:55 > 0:12:00where livestock were either hurt or killed by dogs.
0:12:00 > 0:12:03That's up by 46 on the previous year.
0:12:04 > 0:12:08Two thirds of these incidents were attacks by dogs
0:12:08 > 0:12:12that had escaped from local gardens or had been allowed to run wild.
0:12:15 > 0:12:17You certainly got their attention.
0:12:17 > 0:12:19That's what happened to Andrew Ireland's sheep
0:12:19 > 0:12:21near Darvel in Ayrshire.
0:12:21 > 0:12:24Two of his pedigree sheep died
0:12:24 > 0:12:27after free-roaming dogs attacked his flock.
0:12:28 > 0:12:30I just drove into the farm and saw the police van,
0:12:30 > 0:12:32and two police officers talking to Dad...
0:12:32 > 0:12:34- That's never a good sign, is it? - No! I wondered what was happening.
0:12:34 > 0:12:38So I got out, and we've got some grazing down next to the town.
0:12:38 > 0:12:40We had 20 ewe hoggs grazing.
0:12:40 > 0:12:41A neighbour in the field had phoned in,
0:12:41 > 0:12:44saying there was two husky-type dogs running around the field
0:12:44 > 0:12:45chasing after the sheep,
0:12:45 > 0:12:48so, all credit to the police, they were there pretty promptly.
0:12:48 > 0:12:50Caught the two dogs.
0:12:50 > 0:12:52Let's go and have a wee look at this field anyway.
0:12:52 > 0:12:55The grazing field is two and a half miles from the farm.
0:12:57 > 0:12:59The huskies had attacked the sheep
0:12:59 > 0:13:01after escaping from their owner's garden.
0:13:01 > 0:13:06When Andrew got there that day, he was met with a devastating sight.
0:13:07 > 0:13:08I came down here,
0:13:08 > 0:13:11and all the sheep were packed in this faraway corner, so they were.
0:13:11 > 0:13:13So, what state were they in?
0:13:13 > 0:13:14Oh, they were all...
0:13:14 > 0:13:16There was a good few of them lying down,
0:13:16 > 0:13:18there was some on top of each other.
0:13:18 > 0:13:21Five of them were wounded, three of them wounded pretty bad.
0:13:21 > 0:13:22One, especially. One was terrible.
0:13:22 > 0:13:24It was the worst thing I've ever seen.
0:13:25 > 0:13:28Two of the sheep were so badly injured
0:13:28 > 0:13:29they had to be put down,
0:13:29 > 0:13:33but even the survivors were badly affected.
0:13:33 > 0:13:36I saw these sheep for three times a day for the week after,
0:13:36 > 0:13:38and they never come out of that corner
0:13:38 > 0:13:39for...it was seven or eight days,
0:13:39 > 0:13:41they never came out of the corner to graze again.
0:13:41 > 0:13:44So, they had a week of pretty much not eating or drinking.
0:13:44 > 0:13:47A lot of stress, and the vet had told me
0:13:47 > 0:13:48when he came to see the damaged ones,
0:13:48 > 0:13:51I mean, "Keep a close eye on these sheep,
0:13:51 > 0:13:52"because the damage isn't just done.
0:13:52 > 0:13:55"There could be a lot of problems after today."
0:13:56 > 0:13:58What happened to Andrew serves as a warning
0:13:58 > 0:14:02to dog owners to keep their garden or kennel secure...
0:14:03 > 0:14:06..but failure to control dogs let off the leash
0:14:06 > 0:14:09can also have terrible consequences.
0:14:11 > 0:14:13Vogrie Country Park in Midlothian
0:14:13 > 0:14:18is popular with dog owners and commercial dog walkers alike.
0:14:18 > 0:14:22It sits next to Woodhead Farm, owned by Scott Brown.
0:14:23 > 0:14:25He's experienced a number of issues.
0:14:26 > 0:14:28The real problems started about five years ago,
0:14:28 > 0:14:30and I'm convinced there is a direct correlation
0:14:30 > 0:14:33between the massive increase in dog owning -
0:14:33 > 0:14:35well, 300% in Midlothian in the last five years -
0:14:35 > 0:14:37the massive increase we've had in dog owning,
0:14:37 > 0:14:39and a number of commercial dog walking companies
0:14:39 > 0:14:41that have sprung up in the last five years.
0:14:41 > 0:14:45Vogrie, now, is inundated with professional walkers.
0:14:46 > 0:14:51Scott rents land to Shirley Cameron, who keeps sheep on the farm.
0:14:51 > 0:14:54In June last year they were attacked.
0:14:54 > 0:14:56A witness called to alert her to the incident.
0:14:59 > 0:15:02I got over here, ten minutes flat,
0:15:02 > 0:15:05and ran down to the field to see two dogs
0:15:05 > 0:15:10disappearing out the bottom of the field and a complete massacre.
0:15:10 > 0:15:12Just sheep lying everywhere.
0:15:12 > 0:15:14Most of my flock was dead.
0:15:15 > 0:15:1815 sheep were killed.
0:15:19 > 0:15:22This isn't the worst of what Shirley came across -
0:15:22 > 0:15:25those pictures are too graphic to show.
0:15:25 > 0:15:27- It's not nice, is it?- It's...
0:15:27 > 0:15:31You imagine coming across that in your field.
0:15:31 > 0:15:35Shirley agrees with Scott that irresponsible commercial dog walkers
0:15:35 > 0:15:37are part of the problem.
0:15:38 > 0:15:40I'm not having a pop at commercial dog walkers,
0:15:40 > 0:15:42I'm sure that the majority of them are very responsible.
0:15:42 > 0:15:43It's the minority that aren't.
0:15:43 > 0:15:46You walk a dog on its own, on a lead, and it's very...
0:15:46 > 0:15:48it's very submissive towards you,
0:15:48 > 0:15:50and it feels that you're the boss, and that is the position.
0:15:50 > 0:15:53When you open a transit door, as we see,
0:15:53 > 0:15:56and as has happened in this area, and 15 dogs come out of it,
0:15:56 > 0:15:59that person in charge of the dogs is no way in control.
0:16:00 > 0:16:03At the moment the law states that near livestock,
0:16:03 > 0:16:05dogs must be kept under control.
0:16:05 > 0:16:09Shirley and Scott want that changed
0:16:09 > 0:16:12to say that dogs must be on a lead, and that's not all.
0:16:12 > 0:16:14With regards to the dog walk industry,
0:16:14 > 0:16:16we want that industry regulator.
0:16:16 > 0:16:18We also want a law brought through
0:16:18 > 0:16:20that states just how many dogs you can actually have under your control
0:16:20 > 0:16:22at any one time, because it needs to be limited.
0:16:22 > 0:16:24We're seeing dogs, as I said, in packs of 10 or 15,
0:16:24 > 0:16:27and that's not acceptable.
0:16:27 > 0:16:29It's not just farmers who have a stake in this -
0:16:29 > 0:16:33it's a dog owners as well, because a farmer is within his rights
0:16:33 > 0:16:36to shoot your dog if it's threatening livestock.
0:16:36 > 0:16:38Now, while there are no official figures
0:16:38 > 0:16:43about the number of dogs that are shot every year, it does happen,
0:16:43 > 0:16:46so, it's in the interests of all of us to keep our dogs under control
0:16:46 > 0:16:48whether at home or in the countryside.
0:16:51 > 0:16:56Now, its time to introduce another new face to the Landward team -
0:16:56 > 0:17:00Jean Johansson is a regular on The One Show and Animal Park,
0:17:00 > 0:17:03where she's no stranger to unusual wildlife.
0:17:03 > 0:17:06So that's why we've sent her to investigate
0:17:06 > 0:17:09some strange woodland goings-on in Midlothian.
0:17:13 > 0:17:14This is Roslin Glen,
0:17:14 > 0:17:17just seven miles from Edinburgh city centre -
0:17:17 > 0:17:20the birds are chirping, the flowers are in full bloom,
0:17:20 > 0:17:22and I've also heard that this is the site to see
0:17:22 > 0:17:24some spectacular wildlife.
0:17:40 > 0:17:43(These woods are home to the lesser spotted Kilted Yogi.)
0:17:48 > 0:17:49'These fine specimens
0:17:49 > 0:17:53'are Dundee-based yoga instructor Finlay Wilson
0:17:53 > 0:17:57'and ex-professional ice hockey player Tristan Cameron-Harper...'
0:17:57 > 0:17:59- Well, hello! Fancy meeting you here. - Oh, hi. How are you doing?
0:17:59 > 0:18:02Nice to see you. Nice to meet you both.
0:18:02 > 0:18:05Now, you're looking great, but what's going on here?
0:18:05 > 0:18:07Well, we're filming our next Kilted Yogis video.
0:18:07 > 0:18:10'..and they became a worldwide sensation almost overnight
0:18:10 > 0:18:12'when they hit the internet
0:18:12 > 0:18:15'with their unique blend of al fresco yoga,
0:18:15 > 0:18:18'stunning landscapes, and barefaced cheek.'
0:18:22 > 0:18:27How did you come up with bare chests, kilts and outdoor yoga?
0:18:27 > 0:18:30Well, I think you just gave away the recipe right there!
0:18:30 > 0:18:32I mean, that was the first idea that we pitched to the BBC
0:18:32 > 0:18:33to get the video out there.
0:18:33 > 0:18:35I wanted it to be a bit tongue-in-cheek,
0:18:35 > 0:18:37I wanted to introduce, especially, the sense of humour
0:18:37 > 0:18:40- I like to bring in when I teach yoga in the first place.- Mm-hm.
0:18:40 > 0:18:41So, that's exactly what this was...
0:18:42 > 0:18:45..and there was always going to be a cheeky ending -
0:18:45 > 0:18:46and that's what we've created!
0:18:46 > 0:18:49Well, that cheeky ending has went around the world.
0:18:49 > 0:18:51- I mean, did you expect it to go global?- Not at all.- No.
0:18:51 > 0:18:53I mean, we just got back from New York this morning,
0:18:53 > 0:18:56having been there with hundreds of people coming up,
0:18:56 > 0:18:58taking photos with us. It's been wild.
0:18:58 > 0:19:00- How many hits has it had now? - Quite a lot.
0:19:00 > 0:19:03- Yeah, we're now sitting at over, like, 55 million.- Wow!
0:19:03 > 0:19:07- I mean, that's amazing, guys. Did you ever expect that?- Not at all.
0:19:07 > 0:19:09Super overwhelming - but it's cool.
0:19:09 > 0:19:10We're making so many people smile,
0:19:10 > 0:19:13and getting Scotland on the map and recognised.
0:19:13 > 0:19:14Yeah, what's the concept behind it?
0:19:14 > 0:19:17You came up with the kilts and being out in the beautiful surroundings -
0:19:17 > 0:19:19what are you trying to get from it?
0:19:19 > 0:19:21We always wanted to showcase, like, Scottish environments,
0:19:21 > 0:19:23and one of the reasons we chose The Hermitage
0:19:23 > 0:19:26- is we've got river, waterfall, forest, mountainside.- Mm-hm.
0:19:26 > 0:19:27We had, like, all those elements there,
0:19:27 > 0:19:29and we were able to showcase that
0:19:29 > 0:19:30as, like, a piece of Scottish beauty.
0:19:30 > 0:19:33Also, at the same time, just being out there and doing yoga
0:19:33 > 0:19:36somewhere completely different - you don't need to do it at home.
0:19:38 > 0:19:40Today the pair are limbering up amongst the lumber
0:19:40 > 0:19:42to complete the sequel to their viral video
0:19:42 > 0:19:47for BBC Scotland's The Social website with film-maker Anna Chaney.
0:19:50 > 0:19:54She made the first film, and is hoping lightning will strike twice.
0:19:55 > 0:20:00We make up the moves as we go along, but we have this kind of idea -
0:20:00 > 0:20:02I wanted to create these characters,
0:20:02 > 0:20:05and it's as if you just come into this forest and they're there,
0:20:05 > 0:20:07and they're just magically doing yoga.
0:20:07 > 0:20:09But, when we arrived, the two boys were like,
0:20:09 > 0:20:11"Right, Anna, what do you want me to do?"
0:20:11 > 0:20:13And I was like, "I don't know! I don't know yoga."
0:20:13 > 0:20:16So we invented some moves and felt what it would look like,
0:20:16 > 0:20:21- and played a lot with this guru feel...- Mm-hm.
0:20:21 > 0:20:24..that they were just from there, that they lived there,
0:20:24 > 0:20:29and you would just find them if you walked through the forest.
0:20:29 > 0:20:31Take a deep breath in, bring the arms up.
0:20:31 > 0:20:35Forward bend, bend the knees, fold forwards, bringing the hands down.
0:20:35 > 0:20:39It's time for Finley to show me that yoga can be done with tops on.
0:20:39 > 0:20:41So, pull the left foot forward.
0:20:41 > 0:20:43Ooh...!
0:20:43 > 0:20:45- Yeah.- Then bring the arms up.
0:20:45 > 0:20:47I'm not as flexible as you, Finlay.
0:20:47 > 0:20:48That's all right!
0:20:48 > 0:20:52Finlay first encountered yoga while recovering from knee surgery,
0:20:52 > 0:20:54but as he delved deeper
0:20:54 > 0:20:58he discovered that yoga could fix more than just his body.
0:20:59 > 0:21:01Physically, it's very much sorted you out.
0:21:01 > 0:21:04What about the mental benefits of yoga?
0:21:04 > 0:21:07- If I don't do yoga in the morning, you don't want to know me.- Really?!
0:21:07 > 0:21:09- So...- It affects your mood, as well? - Yeah, massively.
0:21:09 > 0:21:12So when I do it on a daily basis, I get to do that daily reset,
0:21:12 > 0:21:15I get to really unscramble my brain.
0:21:15 > 0:21:17It's a really great way to start the day.
0:21:17 > 0:21:18So that explains body, mind -
0:21:18 > 0:21:21but what about the spirit part of it?
0:21:21 > 0:21:24It's that connecting to yourself and what matters to you,
0:21:24 > 0:21:26what makes your heart beat faster,
0:21:26 > 0:21:29what makes you feel like you're sparkling up from the inside out.
0:21:29 > 0:21:32That, to me, is what spirit means, and yoga helps me do that.
0:21:32 > 0:21:35Well, I have to tell you, I'm feeling very sparkly after that.
0:21:35 > 0:21:39- Maybe a bit dirty, though!- Yeah! I need to get cleaned up now.
0:21:40 > 0:21:43And you can see the Kilted Yogis with their taps aff,
0:21:43 > 0:21:45as their latest video has just been released
0:21:45 > 0:21:48on the BBC The Social website.
0:21:56 > 0:21:58Earlier in the programme I visited a mill
0:21:58 > 0:22:00on the banks of the Tweed in Kelso
0:22:00 > 0:22:05to find out about Scotland's enduring superfood - oats.
0:22:09 > 0:22:11I'm back in the Landward food van now,
0:22:11 > 0:22:14but I'm still in historic market town Kelso
0:22:14 > 0:22:16to rustle up a traditional treat
0:22:16 > 0:22:20from F Marian McNeill's home-grown cookery Bible The Scots Kitchen,
0:22:20 > 0:22:21for the last time.
0:22:23 > 0:22:25Chef Nick Nairn will be finding out
0:22:25 > 0:22:29if the Kelsonians appreciate what they have on their doorstep
0:22:29 > 0:22:32by preparing a delicacy using the oats I picked up
0:22:32 > 0:22:36and giving them a taste of the frugal but healthy diet
0:22:36 > 0:22:38Scots used to enjoy.
0:22:39 > 0:22:42What will the locals make of his crowdie and oatcakes?
0:22:46 > 0:22:48Nick, I haven't had to travel particularly far.
0:22:48 > 0:22:50This is the mill just across the way there...
0:22:50 > 0:22:52- Indeed.- ..and we have our oats.
0:22:52 > 0:22:56You could not get more quintessentially The Scots Kitchen,
0:22:56 > 0:22:58and Marian McNeill, than oatcakes -
0:22:58 > 0:22:59and we're going to make cheese.
0:22:59 > 0:23:02- Have you ever made cheese before? - I've never made cheese before.
0:23:02 > 0:23:05- That makes two of us.- Oh, good! - I've never done this before.
0:23:05 > 0:23:07- So, we'll be here awhile, then. - No, no.
0:23:07 > 0:23:08It's going to work. Trust me.
0:23:08 > 0:23:11- Oatcakes and crowdie - Scottish cream cheese.- Right.
0:23:11 > 0:23:13It's, you know, part of our heritage.
0:23:13 > 0:23:16Cranachan, nowadays, just gets made out of, with double cream...
0:23:16 > 0:23:19- Yeah.- ..but in the old days, they didn't have as much double cream -
0:23:19 > 0:23:20they used to make it using crowdie -
0:23:20 > 0:23:22and here's how we do it.
0:23:22 > 0:23:25In here we've got 500ml of milk.
0:23:25 > 0:23:28I'm going to keep that up to 36 degrees centigrade.
0:23:28 > 0:23:29Why 36 degrees?
0:23:29 > 0:23:31Don't know.
0:23:31 > 0:23:33I read a book about cheesemaking, that's what it said.
0:23:33 > 0:23:36We're going to add half a teaspoon of salt
0:23:36 > 0:23:40- and half a teaspoon of lemon juice...- OK.
0:23:40 > 0:23:42..and the acid in the lemon juice will help this to curdle,
0:23:42 > 0:23:46and half a teaspoon of rennet, which is a complex of enzymes,
0:23:46 > 0:23:49to split down the milk, break down the milk.
0:23:49 > 0:23:51So, we give this a stir and we put it back on the heat
0:23:51 > 0:23:55and we put it up to 42 degrees centigrade.
0:23:55 > 0:23:57OK, so, what we're going to do is leave this milk
0:23:57 > 0:24:01- to split and separate. - And it will do it on its own?
0:24:02 > 0:24:04I don't know, I've never done it before.
0:24:04 > 0:24:05Let's hope so!
0:24:05 > 0:24:08Fortunately for us, it does start to separate
0:24:08 > 0:24:11into the watery whey and more solid curd.
0:24:13 > 0:24:15- That's setting up hard, OK? - Beautiful. Nice.
0:24:15 > 0:24:21So, at this stage, we're going to get a sieve and a piece of muslin,
0:24:21 > 0:24:24and then we pour, and we let that sit.
0:24:24 > 0:24:28- So the cheese is in the muslin, there, and settling.- Settling out.
0:24:28 > 0:24:31Going to make oatcakes - have you made oatcakes before?
0:24:31 > 0:24:33- I've never made oatcakes. - Take some hot water.
0:24:33 > 0:24:35To that you add some bicarb of soda,
0:24:35 > 0:24:40and that's a quarter of a teaspoon of salt, and some lard.
0:24:40 > 0:24:44Three teaspoons of lard. That goes in there.
0:24:44 > 0:24:47OK, and when the lard is melted in the water,
0:24:47 > 0:24:49we pour it into the oats and we make a dough.
0:24:54 > 0:24:56OK, so that's the oatcake dough.
0:24:56 > 0:24:58- You can see it's a sticky sort of texture.- Yes.
0:24:58 > 0:25:01OK, and then we roll the dough out.
0:25:05 > 0:25:09So we're like a machine here, producing oatcakes...
0:25:09 > 0:25:13for the delectation of the good people of Kelso.
0:25:13 > 0:25:15These go into the oven for how long?
0:25:15 > 0:25:16These go into the oven for 20 minutes -
0:25:16 > 0:25:20but what we're going to do is we will turn them every five minutes.
0:25:21 > 0:25:24But how is the cheese getting on?
0:25:24 > 0:25:26That is crowdie.
0:25:26 > 0:25:29- That's fresh cream cheese... - Lovely, lovely, lovely.
0:25:29 > 0:25:32..what we made, right now, in the Landward food van.
0:25:32 > 0:25:34Is that not amazing?
0:25:34 > 0:25:37So, if I put some on top of the oatcake which we made as well,
0:25:37 > 0:25:39pop that on there, and look what I've got here.
0:25:39 > 0:25:45- A ripe bit of pear, OK, and a bit of black pepper!- Oh-ho-ho!- OK!
0:25:46 > 0:25:50- So here we go. I mean, this is as local as you can get.- Unbelievable.
0:25:50 > 0:25:52Eaten here.
0:25:54 > 0:25:55- It's so creamy!- Yeah.
0:25:55 > 0:26:00The oatcake is very sort of rustic and rough, the crowdie is creamy...
0:26:00 > 0:26:02It's delicious is what it is.
0:26:02 > 0:26:04..and the sweetiness... the sweetness of the pear.
0:26:04 > 0:26:07- The pear, just kicks in at the end.- Oh, my goodness.
0:26:07 > 0:26:08Right, let's go.
0:26:08 > 0:26:12Well, I like them, but how will the home-grown oats go down
0:26:12 > 0:26:14with the people of Kelso?
0:26:14 > 0:26:16Would you like to try one of my home-made oatcakes,
0:26:16 > 0:26:18home-made crowdie and a bit of pear?
0:26:18 > 0:26:21- I definitely would, thank you very much.- Fabulous.
0:26:21 > 0:26:22Thank you.
0:26:22 > 0:26:25- You waited for long enough.- Mm!
0:26:25 > 0:26:26Tastes delicious.
0:26:26 > 0:26:27It's nice with the pear,
0:26:27 > 0:26:29because it just sort of complements the crowdie,
0:26:29 > 0:26:30because it's quite peppery.
0:26:30 > 0:26:32It's for me, not you.
0:26:32 > 0:26:34The oatcake is really nice and crispy.
0:26:34 > 0:26:36- Delicious. - This woman's beating you.
0:26:36 > 0:26:38She's already had more than you!
0:26:38 > 0:26:40- Very nice.- Do you like it? - Very different.
0:26:40 > 0:26:43It's got a good amount of pepper on it, which I love.
0:26:43 > 0:26:44Aww!
0:26:44 > 0:26:45Do you want to try little bit, too?
0:26:45 > 0:26:47Lovely.
0:26:47 > 0:26:48That's good.
0:26:48 > 0:26:50These are excellent, anyway, I must say.
0:26:50 > 0:26:53How about you? Bit early for comment yet.
0:26:53 > 0:26:55- It's good.- Did you enjoy it?- Mm-hm.
0:26:55 > 0:26:57Oh, you don't like pear?!
0:26:57 > 0:26:58I'm allergic to pear.
0:26:58 > 0:27:00That is fantastic.
0:27:04 > 0:27:08Everyone seemed to love that. Local, healthy and delicious.
0:27:08 > 0:27:11Well, in Scotland we've been making oatcakes and crowdie
0:27:11 > 0:27:13for hundreds of years,
0:27:13 > 0:27:15and I think you and I have just proven how easy it is.
0:27:15 > 0:27:18I think the Landward viewers should be giving this a go.
0:27:18 > 0:27:21Make your own oatcakes with your own oats,
0:27:21 > 0:27:22and make your own cream cheese.
0:27:22 > 0:27:23- It's fantastic!- Why not?
0:27:23 > 0:27:25Now, that's all we've got time for this week.
0:27:25 > 0:27:27Here's what's coming up next time around.
0:27:28 > 0:27:33Could Brexit be the best news ever for Scotland's farmers?
0:27:33 > 0:27:36Farming in the future has to be about farming for the market.
0:27:36 > 0:27:38Building resilience so that we really do have
0:27:38 > 0:27:41a competitive agricultural industry in Scotland.
0:27:41 > 0:27:42Go.
0:27:42 > 0:27:45You're not joking!
0:27:45 > 0:27:47We head out on the search for elusive grouse...
0:27:47 > 0:27:51Why dogs, then? Why not just count them as they're flying past?
0:27:51 > 0:27:55Why...?! Because they don't fly around much.
0:27:55 > 0:28:01..and we discover how Scotland's outdoors is open for all..
0:28:01 > 0:28:04It's about what you can do, not what you can't.
0:28:04 > 0:28:06So, join us again next week,
0:28:06 > 0:28:09Friday night, 7.30pm, BBC One Scotland.
0:28:09 > 0:28:10From all the Landward team here in Kelso,
0:28:10 > 0:28:13- thank you so much for your company. Bye for now.- Bye.