:00:24. > :00:28.Hello and a very warm welcome to Landward, bringing you the best of
:00:28. > :00:31.life from the Scottish countryside. In a moment, Sarah will be finding
:00:31. > :00:36.out why hunting, shooting and fishing are not just for the landed
:00:36. > :00:40.gentry. But first, here's what else is coming up on the programme.
:00:40. > :00:43.Securing the future of mackerel stocks.
:00:43. > :00:46.We know as Scottish fishermen that the out-take from the stock can't
:00:46. > :00:53.go on indefinitely without having an effect and that's extremely
:00:53. > :00:57.worrying. Milling flour the old- fashioned way. How does it look?
:00:57. > :01:05.looks not bad. I'm quite happy with it. Very sweet. Yes. You can't get
:01:05. > :01:08.better than that. And on Armistice Day, we tell the story of the 51st
:01:08. > :01:12.Highland Division. The warfare in the trenches, the deprivation, it
:01:12. > :01:15.is hard to envisage just how horrid the First World War was.
:01:15. > :01:21.Scottish country sports are amongst the most famous in the world, but
:01:21. > :01:26.sometimes they are seen as elitist and expensive. Last year an
:01:26. > :01:29.initiative was set up to change this perception. Sarah donned her
:01:29. > :01:38.plus-fours to find out just how easy it is to go hunting, shooting
:01:38. > :01:47.High up in the Perthshire Hills a rather strange animal has made
:01:47. > :01:50.itself at home and is one that might just be here to stay. These
:01:50. > :01:53.cardboard creatures might just become a more common sight in the
:01:53. > :02:03.Scottish hills as it's hoped they of the answer to retaining an
:02:03. > :02:12.
:02:12. > :02:14.industry worth an estimated �200 Pull. Country sports are big
:02:14. > :02:17.business for Scotland's economy, but unless participants are
:02:17. > :02:19.encouraged to come forward, there are concerns that some of these
:02:19. > :02:22.long-standing traditions may die out. That's the thinking behind the
:02:22. > :02:32.Scottish Country Sports Experience, a series of courses aimed at
:02:32. > :02:38.
:02:38. > :02:41.complete beginners. The Scottish Country Sports Tourism Group
:02:41. > :02:43.developed the Scottish Country Sports Experience as part of their
:02:43. > :02:46.remit to introduce newcomers to country sports. It's aimed purely
:02:46. > :02:50.at beginners, so we're trying to encourage newcomers into the sport.
:02:50. > :02:54.They are taster sessions, fun taster sessions that cost just �50.
:02:54. > :03:04.So it's a very cheap way to actually come along and have a go
:03:04. > :03:07.
:03:07. > :03:10.and try out the experience, whether After their classroom session, the
:03:10. > :03:16.novice deerstalkers are taken up into the hills in search of deer,
:03:16. > :03:22.or in this case, deer with a difference. Do you want to take
:03:22. > :03:26.that stick? That's lovely. Thank you. I've closed the rifle on an
:03:26. > :03:34.empty chamber and I applied the safety catch. Never done anything
:03:35. > :03:38.like this before, so very excited. What about you, Fraser? Some clay
:03:38. > :03:42.pigeon shooting in the past, but this is a first for out on the
:03:42. > :03:46.range. What we've done is we've glassed this area and we've
:03:46. > :03:50.identified there's a couple of deer out on the hill. So what I want you
:03:50. > :03:54.to do now is have a look through and see which one's the male, which
:03:54. > :04:00.one's female. Laura and Fraser are in the capable hands of Kenny, an
:04:00. > :04:04.experienced stalker and gamekeeper. Stalking is not just about going
:04:04. > :04:07.for a walk in the woods. There is a lot of field craft involved.
:04:07. > :04:10.There's a lot of knowledge that the stalker themselves have to gain and
:04:10. > :04:14.that comes with time and spending time in the woods. Anything that's
:04:14. > :04:19.in front and directly in line with the wind from us now, they are
:04:19. > :04:23.going to spook and they are going to head off. The perception is that
:04:23. > :04:29.it is an elitist sport, it's wealthy people that do it, but is
:04:29. > :04:33.that always the case? No, no. I think anybody can do this sport,
:04:33. > :04:42.which can start of at around about �50. But yes, there is the top end
:04:42. > :04:45.as well. Shut the bolt. Do I have a volunteer? With a whole new range
:04:45. > :04:48.of skills under their belts, the session ends with a chance for
:04:48. > :04:53.Fraser and Laura to test their skills on the firing range with a
:04:53. > :05:02.real rifle. Once you are comfortable on the targets, take a
:05:02. > :05:10.couple of good breaths, second one just half way out. OK. Did I hit
:05:10. > :05:13.her? I don't know. Fraser and Laura both get several shots at the
:05:13. > :05:17.target, but they won't know how they've got on until they go down
:05:17. > :05:23.and take a look. How rewarding is it to see people going away with
:05:23. > :05:26.smiles on their faces? Well I wouldn't be sitting out here in the
:05:26. > :05:29.rain with you today if I didn't think it was important. Of course
:05:29. > :05:32.it's very important. Very often it's the only wy that people can
:05:32. > :05:39.get into a sport. So it's these kinds of opportunities that are
:05:39. > :05:43.very important. OK, guys. How did you get on. Better than expected,
:05:43. > :05:47.actually. Let's see, Fraser. That is almost a bull's eye. Look at
:05:47. > :05:54.that. What about you, Laura? Not as good as Fraser, unfortunately. A
:05:54. > :06:03.little bit of practice and I might get there. You were in the square
:06:03. > :06:07.though. Exactly. At least I managed to get some near. So how much have
:06:07. > :06:10.you enjoy today? It's been excellent. Really, really good fun.
:06:10. > :06:15.Just so different from what I expected. I learned so much today.
:06:15. > :06:18.It's been absolutely fantastic. I just want to do it all again!
:06:18. > :06:21.far, this course has been a big success and there are already plans
:06:21. > :06:24.to start a similar one in the Cairngorms next year. Hopefully
:06:24. > :06:27.schemes like this are the answer to keeping interest in uur country
:06:27. > :06:31.sports alive. Today is Armistice Day and this
:06:31. > :06:34.Sunday at 11 o'clock the nation's focus will be on the Cenotaph in
:06:34. > :06:36.London as we remember the soldiers who lost their lives in two world
:06:36. > :06:40.wars. The regiments of Scotland, past and present, have lost
:06:40. > :06:50.thousands of men in battle and this week we'll be finding out about the
:06:50. > :06:52.
:06:52. > :06:54.contribution made by the 51st The image of Scottish regiments
:06:54. > :07:01.marching to victory playing their pipes is an enduring symbol of
:07:01. > :07:11.British military might. When allies fought their way into Germany in
:07:11. > :07:13.
:07:13. > :07:15.1945, the 51st Highland Division The division deployed to join the
:07:15. > :07:20.British expeditionary force and found itself almost immediately in
:07:20. > :07:23.action. It is hard to envisage just how horrid the First World War was.
:07:23. > :07:33.The warfare in the trenches, the deprivation, the gruesome hand-to-
:07:33. > :07:35.
:07:35. > :07:38.Despite the deprivation and uncertainty of the trenches the
:07:38. > :07:42.soldiers of the 51st soon created a unique identity, which would stay
:07:42. > :07:51.with them when they were called upon to serve in the Second World
:07:51. > :07:54.War. The 51st Highland identity was a particularly strong one. So much
:07:54. > :07:56.so that during the Second World War in North Africa the 51st Highland
:07:56. > :07:59.Division identity almost transcended that of the individual
:07:59. > :08:07.regiments - the Black Watch, the Argylls, the Cameron Seaforths and
:08:07. > :08:12.Gordons. It became very much the pride to be part of the fighting
:08:12. > :08:16.51st. The 51st Highland Division complete the full cycle of a
:08:16. > :08:25.magnificent battle career. From the heroic losing fight of St Valery in
:08:25. > :08:28.1940, they have fought their way to this triumphal march. I suppose you
:08:28. > :08:37.could say that as far as Scotland and the Highlanders are concerned,
:08:37. > :08:40.the 51st Highland Division became and is a symbol of victory. But it
:08:40. > :08:43.was victory at a price and the 51st Highland Division paid dearly. The
:08:43. > :08:46.51st Highland Division, from El Alamein all the way through to the
:08:47. > :08:56.end of the war, lost over 15,000 officers and men, either dead or
:08:57. > :09:03.
:09:03. > :09:08.For nearly three centuries, the Highland regiments have been a
:09:08. > :09:11.constant threat which has been central to the history of Scotland.
:09:11. > :09:20.Today, they have been disbanded, but the traditions of the 51st live
:09:20. > :09:23.on in the Royal Regiment of Scotland. The Highlanders have been
:09:23. > :09:26.important to the British Army as a whole through history. It even
:09:26. > :09:29.survives to the present day in some of the names of The battalions of
:09:29. > :09:32.the Royal Regiment of Scotland. We still have three regular battalions
:09:32. > :09:35.and a territorial battalion that maintain that Highland link within
:09:35. > :09:38.their names even, within the new regiment and indeed the 51 Scottish
:09:38. > :09:40.Brigade that I'm part of, that takes its name back to the 51st
:09:40. > :09:50.Brigade and indeed the 51st Highland Division, who fought with
:09:50. > :09:52.Montgomerie in the battle of El Alamein. And young men will still
:09:52. > :09:56.join battalions that look back within the Royal Regiment of
:09:56. > :10:00.Scotland that look back to the old Highland regiments. Young men find
:10:00. > :10:03.it very much easier to look to a regiment or a battalion to give
:10:03. > :10:13.that their strength and loyalty because they see it as looking
:10:13. > :10:13.
:10:13. > :10:16.The Highland soldier who we have demonstrated fought so well
:10:16. > :10:23.throughout the first and second world wars is simply be forebearers
:10:23. > :10:26.of those who fight today. The Royal Regiment of Scotland, the Highland
:10:26. > :10:29.battalions, the territorial soldiers are all the same people,
:10:29. > :10:33.whether they are in Afghanistan or Iraq, who fought on the Somme or in
:10:33. > :10:43.North Africa. It is absolutely a central part of the Highland
:10:43. > :10:46.
:10:46. > :10:51.fighting tradition that we produce Still to come - we go apple picking
:10:51. > :10:54.with a Dumfries and Galloway cider maker. We realise that there was no
:10:54. > :10:59.commercial craft cider maker within the county. People had apple trees,
:10:59. > :11:03.weren't using them and still buying apples from supermarkets. And the
:11:03. > :11:06.bread maker still milling his flower the old- fashioned way.
:11:06. > :11:16.That's the final product. You can see the wholemeal. This is
:11:16. > :11:17.
:11:17. > :11:20.The British seem to be having a love affair with a mackerel. It's
:11:20. > :11:22.widely regarded as an extremely healthy food source and despite
:11:23. > :11:25.recent European wrangling over how much fish can be caught, the
:11:25. > :11:35.mackerel fishing fleet is hugely important to the whole industry, as
:11:35. > :11:37.
:11:37. > :11:47.Peterhead, one of the busiest fishing ports in Europe and home to
:11:47. > :11:51.
:11:51. > :11:54.the UK's pelagic sector, fish like The market for mackerel took off
:11:54. > :11:56.after the herring industry crashed in the 1970s. An enterprising group
:11:56. > :12:02.of fishermen took advantage of this new market and set about
:12:02. > :12:09.modernising the fleet. These elegant, multi-million-pound
:12:09. > :12:19.vessels are symbolic of their success. There are only 27 in the
:12:19. > :12:23.Scottish fleet, but with nets up to a mile long, their catches are huge.
:12:23. > :12:28.Very impressive, isn't it? Wow, look at this! I'm going to sit in
:12:28. > :12:31.the captain's chair, definitely. In order to catch their agreed quota,
:12:31. > :12:35.the mackerel fishermen need only go out to sea for a few weeks each
:12:36. > :12:38.year. This well-managed fishery has provided over 20 years of
:12:38. > :12:48.sustainable stock and proved the most valuable assets to the
:12:48. > :12:50.
:12:50. > :12:52.Scottish industry. But there's trouble brewing. In recent years,
:12:52. > :12:57.Icelandic and Faroes Ways fishermen have substantially increased their
:12:57. > :13:00.catches way beyond any agreement. In fact, they are catching so much
:13:00. > :13:08.just now, they're tipping the scales on what scientists say is
:13:08. > :13:11.sustainable. The situation is completely out of hand as far as
:13:11. > :13:16.we're concerned and the ironic thing is the pelagic fleets in both
:13:16. > :13:21.of those countries have not benefited from this. When the fish
:13:21. > :13:25.is at its best quality is when stock is in our waters. So in
:13:25. > :13:30.economic terms for them, they are fishing stock when it's a very poor,
:13:30. > :13:33.the fish are soft, they're full of oil and it's a very limited market.
:13:33. > :13:39.We are not saying that Iceland and Faroes shouldn't have a share in
:13:39. > :13:47.fishery. The absolute opposite. They should have a share in fishery,
:13:47. > :13:51.but it's at what level? Mackerel is the lifeblood of the Scottish
:13:51. > :13:56.pelagic fleet. This fishery provides 90% of its income and it's
:13:56. > :13:59.not just the catching sector that benefits. A whole network of
:13:59. > :14:09.support industries and processers, like this one at Peterhead, all
:14:09. > :14:18.
:14:18. > :14:20.In recent years, have you seen In recent years, have you seen
:14:20. > :14:24.mackerel increasing in popularity? They is a tremendous demand for
:14:24. > :14:27.seafood in general, particularly for mackerel.
:14:27. > :14:29.Why is that, do you think? Well, it's healthy, and I think the
:14:29. > :14:32.markets have developed a lot in the last 20 years.
:14:32. > :14:35.More and more people are aware of the health benefits of mackerel.
:14:35. > :14:37.And what are your markets? The main markets are Eastern
:14:37. > :14:40.Europeans, France, Germany, Holland, Israel, Spain - there's not a
:14:40. > :14:45.country in the world which buys mackerel that doesn't have Scottish
:14:45. > :14:48.fish. You can see the quality of the
:14:48. > :14:50.fishing vessels, they are a very high standard of vessel, which
:14:50. > :14:53.obviously demands a very high standard product. So, we have
:14:53. > :15:02.developed over the years a very good reputation for Scottish
:15:02. > :15:08.For Scotland to continue providing first-class mackerel to the world,
:15:08. > :15:11.it needs to know if it's fish stocks are secure. In an attempt to
:15:11. > :15:20.settle the dispute over quotas, all the relevant parties met in London
:15:20. > :15:23.a few weeks ago. But, as yet, no agreement is on the horizon. If we
:15:23. > :15:26.look at the situation with blue whiting, it was exactly the same -
:15:26. > :15:32.a migratory and international stock and fishery, the same situation,
:15:32. > :15:35.disputes over shares. And it actually took - somebody
:15:35. > :15:39.told me, I was not involved at the time - but somewhere in the region
:15:39. > :15:44.of 30 meetings to resolve that one, and I think we are that 12 with
:15:44. > :15:47.mackerel, so this may run a while yet. The one thing we have in our
:15:47. > :15:50.favour is that the stock is very healthy, but we know, as Scottish
:15:50. > :15:53.fishermen, that the outtake from the stock from what is going on in
:15:53. > :16:03.Iceland and the Faroes can't go on indefinitely without having an
:16:03. > :16:05.
:16:05. > :16:09.effect, and that's extremely If you have a comment about
:16:09. > :16:15.anything you see on the programme or have a wonderful story to share
:16:15. > :16:20.with us, drop us an e-mail. Now, the weather here at Castle
:16:20. > :16:22.Campbell is absolutely glorious. What about the prospect for this
:16:22. > :16:32.weekend and beyond? To find out, here is the Landward weather
:16:32. > :16:35.
:16:35. > :16:38.Good evening. We have seen some unseasonably mild weather over the
:16:38. > :16:43.last few days and it is said to continue during this weekend.
:16:43. > :16:47.Tomorrow will be largely dry but some bright and sunny spells. We
:16:47. > :16:52.have a band of rain pushing across the country over right tonight, but
:16:52. > :16:56.it will clear quite quickly. Tomorrow morning at the rain will
:16:57. > :17:01.be largely confined to Shetland. Starting off quite cloudy with
:17:01. > :17:05.scattered showers around the north- west, these will die out through
:17:05. > :17:10.the day. For the large part it will be a dry day with some bright and
:17:10. > :17:15.sunny spells. Temperature wise, highs will be around 11 or 12
:17:15. > :17:19.Celsius, a little cooler than today. The exception is the north-east
:17:20. > :17:25.where we will see the best of the sunshine and temperatures, around
:17:25. > :17:31.14 Celsius, and there has not been that much sunshine over the last
:17:31. > :17:38.few days or so. Towards the east of the country, temperatures on the
:17:38. > :17:42.summits will be around five Celsius, largely dry with winds 30-35 mph in
:17:42. > :17:48.a south-westerly direction. Towards the south-west, again around five
:17:48. > :17:58.Celsius, largely dry with some showers around the Argyll hills and
:17:58. > :18:08.
:18:08. > :18:13.Lucky Bar. -- Lochaber. Winds will tend to ease down during
:18:13. > :18:18.the second part of the day. Tonight and tomorrow night it will
:18:18. > :18:25.be largely dry, a little colder and it has been over the last few
:18:25. > :18:29.nights lows around three or four Celsius and a chance of frost.
:18:29. > :18:34.We have high pressure firmly in charge dragging mild air from the
:18:34. > :18:39.south-east, which means Sunday will be a mild day, highs of 16 or 17
:18:39. > :18:43.Celsius in the north-west, very mild for the time of year. That is
:18:43. > :18:48.the theme for the next few days, mild with some bright and sunny
:18:48. > :18:52.spells. In the new week, we still have high pressure in charge so it
:18:52. > :18:57.will be largely settled with dry weather and bright and sunny spells.
:18:57. > :19:04.However, winds will ease on Monday so it will be a little cooler than
:19:04. > :19:07.it has been, highs closer to 10 or 11 Celsius for most. End to Tuesday,
:19:07. > :19:12.we still have the area of high pressure building above us, are
:19:12. > :19:16.largely dry and settled with sunny spells, but a little cooler because
:19:16. > :19:22.the winds will not be quite as strong. That is the theme for much
:19:22. > :19:27.of next week, too. Into Wednesday, largely dry but sunny spells, a
:19:27. > :19:37.little cooler, around ten Celsius, still above average for this time
:19:37. > :19:38.
:19:38. > :19:41.On Landward, we love to celebrate great Scottish food producers, and
:19:41. > :19:43.the rolling hills of Dumfries & Galloway have a rich history of
:19:43. > :19:46.producing quality food, from Galloway beef to wonderful dairy
:19:46. > :19:49.produce. Over the next few weeks, Sarah will be finding out how the
:19:50. > :19:59.region plans to build on that tradition by adding to the range of
:20:00. > :20:01.
:20:01. > :20:03.With a relatively mild climate, high rainfall and lush pasture, it
:20:03. > :20:12.is little wonder that Dumfries & Galloway has a reputation for
:20:12. > :20:21.But this area is also home to some innovative food and drinks
:20:22. > :20:29.producers, and over the next few And what better place to start than
:20:29. > :20:32.Chris Harrison produces cider purely from unwanted apples he
:20:32. > :20:36.collects from gardens and orchards collects from gardens and orchards
:20:36. > :20:46.in Dumfries & Galloway. Most ciders are made from imported apple
:20:46. > :20:49.Chris, two bags, we are ready to go. Is there a technique to apple
:20:49. > :20:53.picking? Yes, there is. We don't want to
:20:53. > :20:58.damage the tree, so from where the truss is, if you put your thumb
:20:58. > :21:01.there, you snip it away from there. OK, I'll give it a go.
:21:01. > :21:04.This orchard looks fantastic, but a lot of orchards are neglected, why
:21:04. > :21:07.is that? Very much so. Basically, over the
:21:07. > :21:10.years the commercial side of apple picking in the UK has declined
:21:10. > :21:11.because of foreign imports, and that is basically down to back in
:21:11. > :21:14.that is basically down to back in the 80s the supermarkets were
:21:14. > :21:24.looking for a different type of apple, big and rosy, very similar
:21:24. > :21:24.
:21:24. > :21:30.to one I've got here. Basically, if you compare the two apples that is
:21:30. > :21:32.a vast difference. This is a supermarket apple.
:21:33. > :21:35.Yes, and this is a Scottish grown apple.
:21:36. > :21:40.And now you have decided to revive the traditional art of cider
:21:40. > :21:43.making? We have in Dumfries & Galloway, basically because we
:21:43. > :21:46.realised there is no commercial craft cider maker within the county.
:21:46. > :21:49.People had apple trees, were not using them and were still buying
:21:49. > :21:51.apples from supermarkets, so we decided there was a resource that
:21:51. > :21:55.was going to waste that we could turn into a product.
:21:55. > :21:58.So, do you think we have enough? Yes, we have enough here to make
:21:58. > :22:02.some produce today, so we can take these back to the press.
:22:02. > :22:05.Fantastic. Chris and I are going back to base and he is going to
:22:05. > :22:15.make the cider, and hopefully I will get a taste. Of course you can.
:22:15. > :22:20.
:22:20. > :22:30.Chris Mills the apples and then Then it is time to try last lear's
:22:30. > :22:31.
:22:31. > :22:33.batch. -- last year's batch. It looks lovely. So, from picking
:22:33. > :22:40.and pressing, 12 months to being cider.
:22:40. > :22:50.Very dry, and the only cider I remember is from university and it
:22:50. > :22:54.
:22:54. > :22:58.certainly did not taste as good as In days gone by, water mills were a
:22:58. > :23:03.common sight across the countryside. The power of water was used to turn
:23:03. > :23:05.huge millstones to grind wheat into flour. Nowadays, most bakers by the
:23:05. > :23:15.flour from industrial-sized bags, but one Perthshire baker prefers
:23:15. > :23:23.
:23:23. > :23:32.There has been a mill on this site since the 1590s, and it is one of
:23:32. > :23:36.just 11 operational water mills The mill is run by Rami Cohen and
:23:36. > :23:39.his wife. They use the mill to produce bread that is sold in the
:23:39. > :23:43.tearoom during the tourist season, and at farmers' markets in the
:23:43. > :23:53.winter. Rami is going to show me how the mill works, and the first
:23:53. > :23:59.
:23:59. > :24:02.thing you need for a water mill is So, this is your dam? What have you
:24:02. > :24:05.to do to make it work? Well, at the moment we have got
:24:05. > :24:08.plenty of water in the river, but not much coming down through here.
:24:08. > :24:12.This is blocked? Yes. We try to clear all the leaves
:24:12. > :24:15.and whatever is stuck over there. All the way down and then lift it
:24:15. > :24:20.This is obviously an ancient Scottish mill, but you are
:24:20. > :24:22.obviously not Scottish. No, I'm not, you can get that from my accent,
:24:22. > :24:25.probably. I am from Israel. I met my wife in
:24:25. > :24:34.Australia, and, unfortunately, her father had a water mill, so we
:24:34. > :24:37.ended up coming to help him for one year - 11 years ago. At the moment,
:24:37. > :24:44.all of the wheat Rami mills is imported from England, but today we
:24:44. > :24:47.are going to mill a batch of wheat We are having a scientific
:24:47. > :24:53.experiment, and we are going to mill Scandinavian wheat that grew
:24:53. > :25:01.around here. So, this was grown locally? Yes, it
:25:01. > :25:04.It is Scandinavian wheat, and it has been growing above Pitlochry.
:25:04. > :25:08.The idea is, instead of trying to bring in wheat from down south,
:25:08. > :25:11.maybe we should bring it from the North.
:25:11. > :25:14.The problem with UK milling wheat varieties is that they were
:25:14. > :25:18.developed for the big farms in the south of England. They just don't
:25:18. > :25:20.go well up North. It was the Orkney Institute of Agronomy that
:25:20. > :25:27.approached Rami and the local farmer to try the Scandinavian
:25:27. > :25:30.The North of Scotland has a very different growing season, growing
:25:30. > :25:35.climate, to other parts of the UK, in particular temperatures are
:25:35. > :25:39.lower during the growing season and lower during the growing season and
:25:39. > :25:42.the growing season is shorter. North European cereal varieties
:25:42. > :25:45.have been bred for a shorter and cooler growing season than more
:25:45. > :25:48.southerly parts of Britain, and this means they tend to mature
:25:48. > :25:58.earlier in the north of Scotland than our UK varieties, which makes
:25:58. > :26:07.
:26:07. > :26:10.them better suited for certain So, we have heard about the science,
:26:10. > :26:20.we have seen the wheat, it is time to fire her up.
:26:20. > :26:33.
:26:33. > :26:37.This is fantastic. So this is the finished product?
:26:37. > :26:43.Yes, that is the final product, 100% wholemeal.
:26:43. > :26:46.I am quite happy with it. Very sweet.
:26:46. > :26:49.Yes, you cannot get fresher than that.
:26:49. > :26:56.Now what? Now the final proof we go and bake
:26:56. > :26:59.with it. Let's bake.
:26:59. > :27:08.The aim of all this experimentation is, of course, to create a tasty
:27:08. > :27:12.local bread that is low in food It has not risen that much.
:27:12. > :27:15.It could have done better, but it is not about volume, it is about
:27:15. > :27:25.flavour, nutrition. Never mind how it looks. The only
:27:25. > :27:25.
:27:25. > :27:30.real way to do it is to try it. It looks quite good. Very nice. I
:27:30. > :27:33.am happy. And it is as simple as that. You
:27:33. > :27:36.take a baker from Israel, a scientist from Orkney, wheat from
:27:36. > :27:45.Scandinavia and bring it all together at a Scottish water mill.
:27:45. > :27:49.And it is well worth it. Yes, wonderful to see old
:27:49. > :27:53.technology still being used to produce great tasting bread. Now, I
:27:53. > :27:58.have just time to tell you what is have just time to tell you what is
:27:58. > :28:00.coming up on the menu next week. I will meet the unique ponies of
:28:00. > :28:03.Rum... They're extremely hardy, so they
:28:03. > :28:06.can live out in all conditions, we don't bring them in at night, they
:28:06. > :28:09.don't get pampered or anything. We will meet the Argyll hill farmers
:28:09. > :28:12.finding local markets for their lamb...
:28:12. > :28:15.Because we are so far out in the sticks from the central belt, which
:28:15. > :28:20.is the main market, it hadn't been done this way before.
:28:20. > :28:24.And we hear about a revolution in the Galloway dairy industry.
:28:24. > :28:32.Our neighbours think we are crazy, but now we've come to work it
:28:32. > :28:35.through, it seems it might actually So, please join us for that and so