91热爆

Dougie takes to the waters of Loch Fyne in the company of Alistair Sinclair, the Chairman of the Scottish Creel Fishermen鈥檚 Federation. They are on the hunt for Squat Lobster a little known shellfish that many people believe is tastier than Langoustine or Lobster.

As farmers across Scotland reach the final stages of this year鈥檚 harvest it is also three months since the historic vote for Britain to leave the European Union. Sarah visits three farmers as they battle against the elements to harvest their crops while reflecting on the impact of the Brexit vote.

Dougie joins a unique collaboration between conservation groups and landowners to help the recovery of the Hen Harrier population. The 鈥淗eads up for Harriers鈥� project involves placing cameras at Hen Harrier nest sites across the country to try to find out the causes of nest failures.

Sarah visits the Black Isle where a previously unrecorded species of Great Crested Newt has been found on farmland.听 Local farmers are now working with conservation groups to ensure the Black Isle Newts have the ideal habitat for their survival.

Dougie and Nick Nairn take the Landward food van to Oban to cook Squat Lobsters. Will the public know what they are?.....and will they like them?

200g shell squat lobster tails

30g unsalted butter

1 clove garlic, finely chopped

1 tablespoon finely chopped parsley

1 teaspoon lemon juice

听

路听听听听听听听听 Heat a small non-stick fry pan, add butter and when melted add garlic

路听听听听听听听听 Soften for two minutes, don鈥檛 allow butter to colour.听

路听听听听听听听听 Add tails, increase heat and saute for two minutes.听

路听听听听听听听听 Add parsley, a pinch of sea salt, fresh ground black pepper and lemon juice.听

路听听听听听听听听 Saute for a further 30 seconds, turn out and serve.

听

This would be fantastic served with pasta and a grating of parmesan.