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Last on
Sat 29 Apr 201715:30
BBC Two Scotland
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Kilted Yogis
Duration: 00:40
Oats
Dougie is in Kelso to visit the mill producing the legendary Scots Porridge Oat.
School Dinners
Euan is in Arran to visit the school sourcing a lot of its food from around the island.
Kilted Yogis
Jean Johansson goes down to the woods to meet the internet yoga sensations.
Scotland’s native dog breeds
This week the Scottish Deerhound is in the spotlight.
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
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
Add water to pan with salt, bicarbonate and lard
Heat until lard melted
Place oatmeal in a bowl, pour in pan contents and work until you have a smooth dough
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
Stamp out 20 mm circles and then using your thumbs and fingers gently squish them to give a handmade appearance
Place on baking parchment and cook in hot oven (180 degrees) for 20 mins turning every 5 minutes to release steam
Cool on a wire rack
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
Place milk and lemon juice in pan and heat to 36 degrees
Add half the salt and rennet and heat to 42 degrees
Add remaining salt and allow to separate then pass through muslin and leave to hang for 15 minutes
Lightly salt the curdsCredits
| Role | Contributor |
|---|---|
| Presenter | Dougie Vipond |
| Presenter | Nick Nairn |
| Presenter | Euan McIlwraith |
| Producer | Simon Cousins |
