In this episode, Dougie and chef Nick Nairn head north to Shetland to seek out its distinctive dishes and produce. Dougie meets the farming sisters who are using modern methods to raise sustainable beef, while Nick is on the east coast finding out about a traditional method of preserving cod. They use some of the cod to cook up a delicious fish dish on a stunning beach location.

Meanwhile, Cammy is in the north east of Scotland where she meets the young farmer who is keen use social media to teach the public about pig farming. And Arlene is looking out for spring migrants in Holyrood Park in Edinburgh with ornithologist Shenaz Khimji.

As competitors make final preparations for the return of a full Royal Highland Show, Dougie visits Falleninch Farm near Stirling. He lends a hand washing Charolais bull show hopeful Stormzy and finds out what the show means to farmers across Scotland.

Cammy is in Moray meeting some of the Valais sheep competing at the show for the first time in a brand new class. Meanwhile, Anne stops off at the Aberdeenshire farm that is offering tours to make you feel good, and Nick cooks up Shetland mussels at a stunning beach location.