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Episode 3

Dougie celebrates the great Scots porridge oat and presents Nick Nairn with a culinary challenge. And Euan investigates a rise in dog attacks on sheep.

30 minutes

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Oats

Oats

Dougie is in Kelso to visit the mill producing the legendary Scots Porridge Oat.

School Dinners

School Dinners

Euan is in Arran to visit the school sourcing a lot of its food from around the island.

Kilted Yogis

Kilted Yogis

Jean Johansson goes down to the woods to meet the internet yoga sensations.

Scotland’s native dog breeds

Scotland’s native dog breeds

This week the Scottish Deerhound is in the spotlight.

Attacks on sheep

Attacks on sheep

Euan meets the farmers dealing with the tragic consequences of dogs running out of control.

The Landward food van – Crowdie and oatcakes

The Landward food van – Crowdie and oatcakes

Nick and Dougie prepare homemade crowdie and oatcakes in Kelso.

Oatcakes 200g medium oatmeal ¼ tsp bicarbonate of soda ¼ tsp salt 3 tsp (20g) lard 135mls water

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Add water to pan with salt, bicarbonate and lard

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Heat until lard melted

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Place oatmeal in a bowl, pour in pan contents and work until you have a smooth dough

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Then sprinkle oatmeal on a work surface, knead dough several times, then using more oatmeal and a rolling pin, roll out to the thickness of 1 pound coin

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Stamp out 20 mm circles and then using your thumbs and fingers gently squish them to give a handmade appearance

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Place on baking parchment and cook in hot oven (180 degrees) for 20 mins turning every 5 minutes to release steam

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Cool on a wire rack

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Store in an air tight container, keep for 3-4 days Crowdie 500ml full fat non homogenized milk 1 tsp lemon juice 1 tsp rennet 1 tsp salt

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Place milk and lemon juice in pan and heat to 36 degrees

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Add half the salt and rennet and heat to 42 degrees

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Add remaining salt and allow to separate then pass through muslin and leave to hang for 15 minutes

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Lightly salt the curds

Credits

Role Contributor
Presenter Dougie Vipond
Presenter Nick Nairn
Presenter Euan McIlwraith
Producer Simon Cousins

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