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00:04This time I'm going in search of gold in the Scottish countryside. Welcome to Lambert.
00:31Hello from Kincraig in the heart of the Cairngorm National Park. It's National Tree Week, so I've come for a
00:38walk through the native woodland of birch, oak and alder.
00:42But hiding away is a rare tree species that's shining bright right now, so it should be easy to spot.
00:47More on that later. First, here's what else is coming up.
00:53Shabazz is tracking down beaver using DNA.
01:00Rosie tastes the best from Scotland's farmhouse kitchens.
01:03Are we allowed to dive in? Yes, let's do it.
01:06And Cammie experiences a farm diversification on another level.
01:11Please don't put this one in a thing like that. Come on, please!
01:19First up, there are just under 800 dairy herds in this country, producing 1.5 billion litres of the white
01:26stuff every year.
01:27But how do you increase production without impacting animal health?
01:32Arlene's in Stirlingshire now, meeting the woman that's brought the creme de la creme to one business.
01:42Just outside Stirling, at Mainz of Bochwon Farm, a herd of 250 Jersey cows produce 7,000 litres of milk
01:52every day.
01:55It's the Holy Grail for livestock farmers, to have a herd you get the most out of, and healthy animals.
02:03When Leanne Bertram got the job as herd manager with Graeme's Family Dairy, she had that ambition in mind.
02:11She took her time, really got to know the cattle, and two years on, she's transformed the herd.
02:18When I took over, herd average was 19 litres.
02:23Is that per cow?
02:23That's per cow per day, and now we're at around 29, so more than 40% increase in milk quality.
02:32Oh, that's impressive work.
02:34You're some kind of magician.
02:36No, it's very much been a whole team effort, and just a real focus on attention to detail, and herd
02:44health and welfare.
02:45And a large part of that huge increase in milk production is down to the choice and preparation of what
02:53the cows eat.
02:54We feed a total mixed ration, so we are feeding a grass silage that we grow on farm.
03:00We're feeding some super grains, which is a distillery by-product, and then we feed some minerals, a little bit
03:06of molasses.
03:07You can smell that.
03:08And some fat, that's all that's in.
03:10And Leanne has worked out the exact serving, around 30 kilos per cow per day, that will be appetising to
03:19even the pickiest eaters.
03:21Because jerseys are so fussy, and they like to sort their feed, we mill that blend into a flour so
03:28that it completely mixes through,
03:30and the cows can't sort it, so what they do eat is a full mouthful.
03:34They can't push the silage, they can't just sort the sweeties, basically.
03:41This massive, bigger picture is largely driven with nutrition.
03:47Leanne's high standards for the herd required a great team.
03:52She knew exactly who to call to be her assistant, Ruby Pring.
03:56Ruby and I met in a previous job.
03:59She was really new to the industry.
04:01She had no preconceived ideas, no bad habits, and was just a sponge for knowledge.
04:07And Ruby has certainly mastered the high-tech robotic milking system.
04:12Every cow has their own collar, and on their collar is their transponder, and that pings to our antennas,
04:18which tells us on the computer who they are, and it pings back to here.
04:22So we've got cow number 31, she's called Treacle.
04:26Treacle.
04:26Yes, all our cows have names.
04:28And this cow is on her third lactation, and here it tells us that she's 21 days calved.
04:34So I guess the data is so meticulous that you can tell very easily whether a cow is well or
04:41not.
04:41Yes, we can work it out from the data.
04:45It gives us everything that we could possibly want on one screen,
04:49which is absolutely amazing to let us figure out the bigger picture of why this cow is so good,
04:53but also why is this cow failing?
04:55All that attention to detail and hard work is paying off, and not just in the milk yields.
05:02Leanne and Ruby recently scooped Dairy Farm of the Year at the Scottish Agriculture Awards.
05:07For Leanne, the winning formula is simple.
05:12Benny Farm is only as good as the team around them,
05:15and I'm very fortunate in that my team are really invested in my protocols,
05:19in my sort of vision for investing in the future of the herd.
05:24We are ensuring the herd health right through our herd in years to come.
05:36This weekend marks the start of National Tree Week,
05:40a celebration of all things arboreal.
05:44And there's a tree species to be found here on Speyside
05:48that's well worth looking and listening for.
05:53It's the unmistakable aspen.
05:57At one time, these trees were commonplace across Scotland,
06:01but now only exist in isolated pockets.
06:05Kirsten Brewster is from the charity Scotland the Big Picture.
06:09They promote rewilding and want to spread awareness of the problems aspen face,
06:15in the hope that the trees themselves will be able to spread again across the country.
06:21Aspen is a tree that should be found all across Scotland.
06:23We find it in little sort of refuges, you know, in the islands, in the highlands,
06:27all the way down to the south of Scotland.
06:28But because it's such a palatable or tasty tree,
06:31it's preferentially browsed by many of our herbivore species.
06:35And so it means that we've lost a lot of our native woodland in Scotland.
06:38We're in quite a low percentage of native woodland cover.
06:41Aspen has been preferentially browsed even out of those places.
06:43So it is just these little fragments that we can find where it's clung on.
06:47And these Scottish aspens don't do themselves any favours when it comes to reproduction.
06:54We've got in front of us here, this is a beautiful aspen stand.
06:58So the mature trees, they have actually lost their leaves,
07:01but you can still see the kind of beautiful bark on them.
07:04So this is a fairly small stand in a huge forest as well.
07:07So how do they actually spread?
07:09What we would often see with aspen trees in other places
07:12is that they would flower and set seed.
07:14We don't see that very often in Scotland,
07:16so it's actually quite rare and quite infrequent in Scotland.
07:18And what we see more typically here is actually aspen spreading
07:21from the root system and suckering up from the roots.
07:24And so you'll actually find, you know, with mature trees like this,
07:27there will be little suckers all around and we can see a really good patch in front of us.
07:31These new trees have grown from a root and not a sexually reproduced seed,
07:35with a mix of male and female DNA.
07:38They are clones of the original tree.
07:41This makes the species as a whole less resilient.
07:45Survival of the fittest can't work when the saplings are identical.
07:50There is less potential to adapt to change.
07:52So if you think about, you know, sexual reproduction,
07:55you would get thousands of seeds from that, from just a single tree.
07:59What we do find is if it's just then a clone of a single tree,
08:02there is not that same potential for adaptation to things like climate change,
08:05disease is coming in.
08:07And so there's, you know, a bit more of a risk there, essentially,
08:09for trees that are not setting seeds.
08:12Aspens can reproduce in the traditional way,
08:16but the last major flowering for seed production was in 2019.
08:21And before that, it was 1996.
08:25Why does it happen so rarely?
08:28The reasons are still a little bit unclear, actually,
08:30but we think there's something around the age of some of our aspen stands,
08:33potentially ageing out of sexual reproduction.
08:36Likewise, if the stands that are left have come from root reproduction,
08:41the trees are only one sex.
08:43So when they do flower,
08:45they have nothing nearby to reproduce with.
08:48We've got a lovely bit here to have a look at.
08:51The trees aren't just good to see.
08:54They provide a useful habitat in the forest.
08:57These little diamond-shaped abrasions in the bark,
09:00these are the lenticles.
09:01They start to form almost like cracks in the bark,
09:04and those allow lots of other species to make use of aspen bark
09:07and actually colonise it.
09:08So we've got so many hundreds of species of lichen,
09:10of fungi, of, you know,
09:12bryophytes that actually make use of aspen.
09:14Kirsten's charity wants to get the message out about aspen
09:18with their Painting Scotland Yellow campaign,
09:21which shines a light on efforts to protect and promote the tree.
09:25So what we really want is for people to recognise aspen,
09:29to recognise the trees as they see them,
09:31but also to recognise the value of aspen in a woodland.
09:33And then I think that really,
09:35once you recognise the value of something,
09:37you can think about how can you do more for it.
09:39So is there just an isolated stand of trees?
09:41And actually, could that be expanded through protection
09:44or perhaps even planting aspen trees?
09:45That could be through sort of community woodlands such as this.
09:49It could be other landowners, you know, farmers, estate owners,
09:52all different types of land ownership,
09:53could be recognising the aspen on their land
09:56and thinking, how do they actually see more of that?
09:58So it's a bit of a challenge then?
10:00Yes.
10:00There's a bit of work to do, but it's, you know,
10:02what's fascinating about aspen conservation
10:04is it is something that we can do.
10:06We can turn the ship around
10:07and we can actually see more resilient woodlands
10:09with aspen in them.
10:20Now, Shabazz is further down this bay
10:23investigating a technique
10:25normally associated with forensic science
10:27that's now being used for environmental projects.
10:35First developed in the late 1980s,
10:38DNA profiling revolutionised the way we investigate crime,
10:44providing accurate evidence to identify individuals.
10:49And now scientists are using this technique
10:52to investigate what's out and about in the countryside.
11:04Deoxyribonucleic acid, or DNA, is life's blueprint.
11:09The unique genetic code in every cell
11:11that defines what and who we are.
11:15Here, on the banks of the Rivers Bay near Aviemore,
11:21Professor Bernd Henfling is taking samples.
11:25He heads up a team
11:26at the University of the Highlands and Islands
11:28specialising in environmental DNA,
11:32or e-DNA.
11:36If you look at a site like this,
11:38you might have hundreds and hundreds
11:41of invertebrate species living there,
11:43fish, you've got mammals swimming across.
11:46With e-DNA, you're essentially just looking
11:49for the traces they leave behind in the environment.
11:52So how does the DNA end up in the water?
11:54Well, every organism sheds DNA in their environment.
11:58This happens just through skin cells,
12:01or in terms of, in the case of fish, for example,
12:04breathing through the gills,
12:06doing poos in the water.
12:08It's a big source, actually, of e-DNA.
12:12Of course, it has its limits.
12:15e-DNA can't reveal precise numbers,
12:18but it can detect which species are present.
12:23The alternative way would be to either capture
12:26or observe the organisms directly.
12:28There are different ways of doing this.
12:29For example, for macroinvertebrates in a river,
12:32you would normally go out with a net,
12:34something that's called kick sampling.
12:35You just kick a few stones
12:37and just try to catch as many organisms as possible.
12:39compared to just taking a water sample,
12:41you can't really get less invasive than that.
12:47And that's a game-changer.
12:51Repeated water sampling in one location
12:53can detect changes in particular species,
12:56useful for organisations
12:58like the Cairngorms National Park.
13:02We're heading down a river
13:04that flows into Loch Morlach
13:05and we're going to hopefully be able
13:07to find some beaver signs.
13:10Beaver project manager Jonathan Willett
13:12is closely monitoring the animals
13:14that were reintroduced here in 2023.
13:19You can see the beavers have been busy here then.
13:22Aye, aye, they have, yep.
13:23So they've felled this willow tree
13:25and what they're seeking to do
13:26is they're going to be eating the bark on the tree
13:28and that sustains them over the wintertime.
13:31Repeated DNA testing will give Jonathan
13:34a better understanding
13:35of the beaver's presence in this habitat.
13:38We're just really interested
13:40in trying to get a better idea
13:41of how beavers are actually changing the environment
13:43and because we know exactly
13:45when we release the beavers
13:46and we've got some baseline information,
13:48that will allow us to go and show
13:49how things change over time.
13:53The water samples come to the UHI Inverness campus.
14:01Where Berndt's team do the analysis.
14:04So what is Dasha working on just now?
14:06Dasha is working on the more tricky part
14:09of the lab workflow now.
14:11Essentially she's now pulling out
14:12the minimum amount of information
14:14we need to identify
14:16all the different species which are in there.
14:19Only a tiny fragment of DNA is needed.
14:23Berndt likens it to discovering
14:25a famous line in a beloved novel.
14:28If you want to know what book it is
14:29you don't need to read the entire book.
14:32You just pull out a particular well-known quote.
14:34That's what we're doing.
14:35So we'll be pulling out these quotes.
14:38They're also called the DNA barcode.
14:40A new chapter in how we read
14:48the story of life from the water.
14:51It's a method that's full of potential
14:53for conservation organisations.
14:55Faster, less invasive
14:57and sometimes revealing the unexpected.
15:01Have you ever been surprised
15:02by anything that you've found?
15:03Yeah, we usually find
15:06a lot more of certain species
15:08which are quite elusive.
15:10For example, water shrews.
15:12But we also find species
15:15such as red squirrels, for example,
15:17in areas where they hadn't
15:19been recorded for a while.
15:21We know now enough about
15:22to know the limitations
15:23and the strengths of this method.
15:25One of the particular strengths
15:27is that it can be upscaled
15:28to a level that we can really monitor
15:30biodiversity on a landscape scale.
15:32So we can monitor entire catchments
15:35which is really very difficult
15:36with conventional methods.
15:42DNA profiling has transformed
15:45the way we solve crimes.
15:46Hopefully now it can reveal
15:48some of nature's secrets
15:50and give us a better understanding
15:52of our countryside.
16:03At the crack of dawn,
16:05the day's already well underway
16:07for our nation's farmers
16:09and it's no different
16:10for our own Cammy.
16:12He's on a farm in East Lothian now
16:14ready to get going.
16:16But it might not be
16:18what he's expecting.
16:21The farmer we're visiting today
16:23asked me to be here at 6am
16:25and for some reason
16:26he told me to bring a PE kit.
16:30Right, jacket's off.
16:31Anything you want to take off
16:32will go in about 30 seconds.
16:35Like many agricultural businesses,
16:38Calaverut Farm has had to diversify
16:40to stay sustainable.
16:41OK, from there
16:42we're running down to the bale.
16:45So, before the sun comes up
16:48Pete Eccles' farmyard
16:49near Trenent
16:50turns into a high-intensity
16:52workout zone.
16:55An on-farm gym
16:57might seem like
16:58a bit of a stretch
16:59but it's strengthened
17:01Pete's business
17:02and his community.
17:04It's not for the faint-hearted though.
17:07Please don't put this one
17:08in the faint-hearted desk.
17:10Pete's a fourth-generation farmer
17:12taking over Karlavrok
17:14when his dad retired
17:15in 2023.
17:17Drive it over.
17:18Excellent.
17:19Right, let's go down.
17:19I'm going to the silage pit yesterday actually.
17:21I've been practising that one.
17:22The gym was a perfect fit
17:24when the former rugby player
17:26decided he needed
17:27another revenue stream.
17:28All right, let's go.
17:29Let's get in.
17:30We've got five seconds.
17:31Beyond his 150 acres
17:32and herd of Hereford's.
17:35Good job.
17:37So, Cammie, one round in.
17:39How are you feeling?
17:40I'm getting flashbacks
17:41to the man I used to be.
17:44Before midlife got me.
17:45We'll see how you feel
17:46played two more rounds.
17:47I was about to say,
17:48two more rounds?
17:48Somebody said one more round.
17:53He's a hard taskmaster.
17:56Keep going, Cammie.
17:57Drive the arms.
17:58And the 45-minute workout
17:59leaves me wishing
18:01someone else got the give.
18:03Doogie must have been away
18:04at his part-time job.
18:07Three, two, one.
18:10Great job, everyone.
18:11Well done.
18:11They phoned Doogie
18:13but he was busy.
18:13Can they come?
18:15Guys, I've just got a wee
18:16thank you for Cammie
18:17for coming along.
18:18So, just a wee
18:19now you're a member of the team.
18:22Thank you, guys.
18:23It's just my colour.
18:27With the class over,
18:28Pete can tell me
18:29how the Farm Gym came about.
18:32Fitness for me
18:33has always been a big part
18:34of my life.
18:34I used to play rugby
18:35and when I finished up
18:37a few years ago
18:38I sort of felt a bit lost.
18:41Kind of lost the kind of
18:43the team sort of camaraderie
18:45and then also
18:47just not training regularly
18:48and getting exercise.
18:50I just, you know,
18:51started to struggle
18:51a wee bit mentally.
18:52I started to recognise
18:53I wasn't myself anymore
18:55and I thought,
18:56hey, why not start a gym?
18:58Yeah.
18:59Yeah, as you do.
19:01It's that interaction with folk
19:02and just, you know,
19:03connecting with people
19:05being active
19:06and then I can get on
19:07with my day.
19:07You've already had your
19:08win for the day
19:09before the sun's up.
19:10That's it.
19:10You've already achieved
19:11by 7am.
19:12Yep.
19:12Brilliant.
19:13Pete runs classes
19:15in the mornings
19:15five days a week
19:16and has more workouts
19:18two or three evenings a week.
19:19With that number of classes
19:21on the go
19:21in the farm buildings
19:22there was a change
19:23of lifestyle
19:24for his Herefords.
19:27I love animals
19:28and I like seeing them
19:29in a natural environment.
19:30I like to see them
19:31calving outside
19:32where it's clean and healthy
19:33and they don't have the stress.
19:34of having to be calved
19:35in a shed
19:36so that frees me up
19:37to focus on the gym
19:38in the mornings.
19:40And with them being foragers
19:41and a bit lower input
19:42being outside
19:44frees up some buildings.
19:46Absolutely.
19:46Some of these older farm buildings
19:47just aren't really functional
19:49or have a purpose
19:50in modern agriculture now
19:51so it's just
19:52how do you make a use of them
19:53and what can we do
19:54that's going to
19:55make the most of that asset
19:56and create another revenue stream.
19:58The gym's allowed me
19:59to invest in the buildings
20:01and get a return on that
20:02that doesn't involve
20:05having to muck the sheds out.
20:06By hand
20:07there's another workout.
20:10But Pete's farmyard gym
20:12has become about
20:13much more than money.
20:15I think it's challenged me
20:16it's taken me out
20:16of my comfort zone
20:17it gives me a
20:18a break from the sort of
20:20stresses and strains
20:21of everyday farming.
20:22Everyone comes to the gym
20:23with a different
20:24goals or aspirations
20:26of what they're trying to achieve
20:27but the sort of changes
20:28I'm seeing in people
20:29varies on the individual
20:30depending on whether
20:31what their goals are
20:32but it can be
20:34fat loss
20:35to mental health benefits
20:36to just being able
20:38to do their job better.
20:39As a farmer
20:40you know
20:40I'm flipping over ring feeders
20:42a lot easier than I used to.
20:43Yeah yeah
20:44well an absolute pleasure mate
20:45same time next week?
20:47Well at the same time
20:47tomorrow morning Cammie?
20:48No I need at least a week
20:50to recover.
20:50In fact
20:51just delete my number please.
20:57Here on Landward
20:59we love to shout out
21:00about the amazing array
21:01of food produced
21:02across the land.
21:05And over the next few programs
21:07Rosie is on a mission
21:08to get us into the kitchen
21:10and using some of those
21:12fantastic Scottish ingredients
21:13just like generations
21:15of her family before her.
21:19My great grandfather
21:20Alexander
21:21was a baker
21:22famous in Bucky
21:24as Valentine the Baker
21:25and his passion
21:27for cooking
21:27has made its way
21:28down the family
21:29to me.
21:30These are his
21:31treasured notebooks
21:32the secrets
21:34to his best bakes.
21:37He loved hearty
21:39homemade food
21:40and so do I.
21:42So I'm leaving
21:43my kitchen
21:44and heading to
21:45farmhouse kitchens
21:46across Scotland
21:46meeting the farmers
21:48who produce the ingredients
21:49and seeing what
21:50they do with them.
21:52This time
21:53I'm starting
21:53at Lucy and Robert
21:55Wilson's farm
21:55near Kelso
21:56in the Borders.
21:59So this was
22:00an old stable block
22:01that we converted
22:03to host our meals in
22:05and people come
22:06to enjoy our produce.
22:07That's a great setup
22:08you've got.
22:09The food miles
22:10are low
22:11the beef
22:12on the menu
22:13coming from their herd
22:14of 250
22:15pedigree Herefords.
22:18Why did you choose
22:19Herefords
22:20in the first place?
22:21We've always had them
22:22as a family
22:23so my grandfather
22:25he had a few
22:26commercial cows
22:27and then
22:28went into Herefords
22:30in 1955.
22:31They were just a
22:32good suitable breed
22:33for the type of land
22:34we've got.
22:35And what is it
22:36that you really
22:37like about the breed?
22:39They're really easy
22:40to work with.
22:41For me
22:42probably like a lot of guys
22:43working by yourself
22:45you need something
22:45that you feel safe around.
22:48On top of that
22:49they're really good
22:49at turning grass
22:50into both meat
22:51and milk.
22:52I don't want to say
22:53it too loudly
22:53but they're quite tasty
22:54as well.
22:56These girls are all
22:57in calf
22:57so they've got
23:00a different job.
23:00They're okay
23:01don't listen to them
23:02ladies
23:02you're fine.
23:04At what point
23:05did you want to
23:05introduce that food
23:06aspect to the business
23:07then?
23:08It's been a
23:10gradual process
23:10so we decided
23:13to go into
23:14agritourism
23:14in about 2018
23:16and then
23:17when Covid
23:18came along
23:18we had a
23:19what we like to call
23:19a Covid pivot
23:20into more
23:22of a food
23:22angle.
23:26And dealing
23:27with the food
23:28angle
23:28is Robert's
23:29wife Lucy.
23:30Hello Lucy
23:31how are you doing?
23:32Hello, good.
23:32I'm just picking
23:33some of the
23:34last radishes.
23:35Adding seasonal
23:36ingredients
23:37from their garden.
23:39Is there
23:39something I can
23:40help you with?
23:41Do you want to
23:41just pick some
23:42of the little bits
23:43of purple kale?
23:44Just snap off
23:45the end bits
23:46of course.
23:47That'll be
23:47really delicious.
23:50So we have
23:51some beautiful
23:52looking veggies.
23:53Yeah, they look
23:54really colourful
23:55and fresh
23:55don't they?
23:56They really, really
23:56do.
23:57What are we
23:57going to be
23:58doing with them
23:58today?
23:59We're going
23:59to cook
24:00some Hereford
24:01beef, some
24:02rump steak
24:03and we're
24:04going to make
24:05a lovely stir
24:05fry with
24:06our beautiful
24:07fresh vegetables
24:08that we've
24:09picked.
24:09But the meat
24:10is the star
24:11of the show
24:12the very
24:13big star.
24:15Okay, so
24:16we're going
24:16to put a
24:16little bit
24:16of salt
24:17on it
24:18which is
24:19going to
24:19give it
24:19a really
24:20delicious
24:20flavour
24:21when it's
24:21cooked.
24:28How long
24:29do you
24:29leave it
24:29on each
24:30side?
24:30Probably
24:31about
24:31three minutes
24:32on each
24:32side
24:33and the
24:33really
24:33important
24:34thing
24:34is
24:34to
24:35not
24:35keep
24:35moving
24:36it
24:36and
24:36turning
24:36it.
24:38Once
24:38both sides
24:39are seared
24:40it goes
24:40into the
24:41oven
24:41with an
24:41in-oven
24:42thermometer.
24:43It doesn't
24:44matter which
24:45oven I'm
24:45using or
24:46quite often
24:46we do
24:47this on
24:47the
24:47barbecues
24:48which are
24:49obviously
24:49a different
24:49kind of
24:50heat
24:50and if
24:51you do
24:51it by
24:51temperature
24:52then it's
24:53always going
24:54to be
24:54the same.
24:55Straight into
24:56the oven?
24:56Lucy is
24:57aiming for
24:5850 degrees
24:59but you can
24:59vary that
25:00depending on
25:01how you like
25:01your steak
25:02done.
25:03If the
25:04vegetables
25:04aren't from
25:05Lucy's
25:05garden
25:05she gets
25:06them from
25:07as near as
25:08possible.
25:08This
25:09broccoli
25:09is from
25:10a neighbour's
25:10farm.
25:11When you're
25:12using food
25:13that's grown
25:14locally
25:14it generally
25:15tends to
25:16taste better
25:17because it
25:19hasn't
25:20travelled
25:20massive amounts
25:21of distance
25:22and we've
25:24got so many
25:24wonderful
25:25producers
25:25locally
25:26it's really
25:26not difficult
25:27to find
25:28good food
25:29anywhere in
25:30Scotland.
25:34Wow
25:35that's an
25:36impressive
25:36best egg
25:37that.
25:43Lucy
25:44flavours
25:44the
25:45veggies
25:45with
25:45soy
25:46sauce
25:46garlic
25:47Korean
25:47chilli
25:48paste
25:48and
25:49a sweet
25:49Indonesian
25:50soy
25:50sauce
25:51for an
25:51Asian
25:51vibe.
25:52The colours
25:53just look
25:54incredible
25:55and it smells
25:56so so good
25:56as well.
26:04Are we
26:05allowed to
26:05dive in?
26:06Yes
26:06let's do it.
26:07Let's go for it.
26:09Beef first
26:09it's got to be
26:10isn't it?
26:13Mmm
26:14the flavour on
26:15that beef
26:16that you
26:16managed to
26:16get.
26:17Stunning.
26:18Really tasty
26:20local seasonal
26:21Scottish food.
26:23That's the way
26:23to do it.
26:24Thank you so
26:24much.
26:24You're very
26:25welcome.
26:26Next time I'm
26:27leaving the meat
26:28behind and
26:29taking the
26:29vegetarian option
26:30at a pick your
26:31own patch in
26:32Aberdeenshire.
26:36That brings us
26:37to the end
26:38of this
26:38programme.
26:39If you'd like
26:39to watch it
26:40again or
26:40catch up
26:41with some
26:41of our
26:41previous
26:42episodes
26:42go to
26:43the BBC
26:43iPlayer
26:44and search
26:45for
26:45Lambert.
26:46Now
26:46here's what's
26:47coming up
26:47next time.
26:50Planting
26:50trees
26:51to reach
26:51net zero.
26:53Trees
26:53are a wonderful
26:54solution to
26:54climate change.
26:55They take
26:56carbon out
26:56of the
26:56atmosphere
26:57and they
26:57store it
26:57in the
26:58trumps
26:58they grow.
26:59The
26:59Perthshire
27:00Castle
27:00getting a
27:01facelift.
27:02With a
27:03changing
27:03climate
27:03with increased
27:04rainfall
27:04we're having
27:05to work a
27:05little bit
27:06harder to
27:06look after
27:07it.
27:08Oh wow
27:09what an
27:09amazing
27:10space.
27:11And Shabazz
27:12discovers how
27:13dry-steamed
27:13hiking inspired
27:15this incredible
27:16art.
27:17Please join us
27:18for that and
27:19much much more
27:20if you can.
27:21In the meantime
27:21from all the
27:22Lambert teams
27:22around the
27:23country and
27:24especially for
27:24me here in
27:25beautiful King
27:26Craig thank you
27:27so much for
27:27your company.
27:28Bye for now.
27:37Bye for now.
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