:00:29. > :00:33.How low and a very warm welcome to Landward, shining a light on the
:00:33. > :00:37.Scottish countryside during the dark days of winter. In a moment,
:00:37. > :00:41.Sarah will be meeting the Farquharson, a family working
:00:41. > :00:46.together to run an estate in Aberdeenshire. But here is what
:00:46. > :00:52.else is going up: The modern face of tweed production.
:00:52. > :00:57.It has to be hand-woven in the islands. We all weaving on power
:00:57. > :01:02.looms here. You will see a different level of technology.
:01:02. > :01:09.Curlers craving a Big Chill. If we have nine inches of ice, we can
:01:09. > :01:12.play. And the cave that house a family of cannibals. They would go
:01:12. > :01:22.up onto the road and waylaid travellers, murder them, steal from
:01:22. > :01:24.
:01:24. > :01:28.The Finzean estate sits in stunning Royal Tayside. Unlike its
:01:28. > :01:32.neighbours, the family who owned it really have to work hard to make it
:01:32. > :01:42.pay. Sarah has been to meet the Farquharson family who really pride
:01:42. > :01:46.themselves on what they produce on The what lands and Heather clad
:01:46. > :01:51.hills of the Finzean estate can be found in the Feugh Valley at the
:01:51. > :02:01.heart of Royal Deeside. The estate is the property of the Farquharson
:02:01. > :02:02.
:02:02. > :02:08.family and has been so for 16 The estate covers several thousand
:02:08. > :02:13.acres of farmland, Moore and Forest, which there Farquharsons run as a
:02:13. > :02:19.family business. Like most estates these days, Finzean has had to
:02:20. > :02:24.diversify to survive. The estate has got to stand on its own feet.
:02:24. > :02:29.You cannot rely on selling off bits to keep it going. Everything has to
:02:29. > :02:33.add up. We have had to adapt to the Times because 20 years ago, the
:02:33. > :02:37.grouse was making it huge amounts of money for us in the days when
:02:37. > :02:40.there were lots of grouse, but the numbers have dwindled drastically
:02:40. > :02:46.over the last 20 years so we have had to look at other ways of making
:02:46. > :02:50.money. With that the lucrative gross business gone, the estate has
:02:50. > :02:55.to look for new sources of income. The conversion of an old steading
:02:55. > :03:00.into a farm shop and tea room in 2006 meant the estate could cash in
:03:01. > :03:04.on consumer demand for local food. The majority of food sold in the
:03:04. > :03:10.shop and served in the tea room is sourced from the local area, and
:03:10. > :03:16.much of it comes from the estate itself. We had the produce on the
:03:16. > :03:19.estate - the beef, the Venice and, the pheasants and rabbits. But we
:03:19. > :03:25.wanted to cut out the middleman and sell directly to the public and
:03:25. > :03:32.that is why we have diversified and on into the farm shop to try to add
:03:32. > :03:36.value to the estate produce. It has been a great way of diversifying.
:03:36. > :03:42.The shop and tea room is managed by Kate and Catriona Farquharson, with
:03:42. > :03:46.the help of the rest of the family. The this is a very modern approach
:03:46. > :03:49.for the estate and it is great because it has become the heart of
:03:49. > :03:54.the estate. People come in for coffee and learned a lot more about
:03:54. > :03:59.the estate. They go away with some really good food, with no food
:03:59. > :04:03.miles. The affinity the Farquharsons feel for the estate is
:04:03. > :04:09.reflected in their family tree, which includes the renowned
:04:09. > :04:15.Victorian landscape paper chase of Farquharson. -- painter Joseph
:04:15. > :04:19.Farquharson. He painted throughout the summer but it is the iconic
:04:19. > :04:23.paintings of sheep and snow he is famous for. He had a great affinity
:04:23. > :04:28.for the area and the lovely thing is that we can still tell a lot of
:04:28. > :04:32.the landscape is exactly as it was when he painted those scenes. It is
:04:32. > :04:37.rather fun going for a walk and thinking that you can see where he
:04:37. > :04:47.painted. Much of what he earned from his paintings went into the
:04:47. > :04:53.
:04:53. > :04:54.estate. It went to do up a steading appreciative of what our ancestors
:04:54. > :04:59.have done for the estate and handing it on to the next
:04:59. > :05:03.generation. The history of the estate has been interwoven with the
:05:03. > :05:09.history of the Farquharsons. The family is continuing that tradition
:05:09. > :05:13.by making sure it is a viable business for the future. Look
:05:13. > :05:17.around you today and it is just a wonderful place that we live in.
:05:17. > :05:22.Every day is different - there is always something different going on
:05:22. > :05:26.on the estate, and it is a pleasure to do the job. Estate management is
:05:26. > :05:36.always all about handing on to the next generation, hopefully in a
:05:36. > :05:36.
:05:36. > :05:40.Over the last few weeks, Nick has been showing us how to make the
:05:40. > :05:50.most of our Christmas turkey. This week, he is using some of the
:05:50. > :05:55.leftover meat to make a classic We are all living in difficult
:05:55. > :05:58.economic times, this year more than ever. It is important to make the
:05:58. > :06:03.most out of your turkey so I am going to show you how to make sure
:06:03. > :06:09.that not one scrap of it goes to waste. This week, I am going to use
:06:09. > :06:14.the stock and some of the leftovers to make a turkey and bacon risotto.
:06:14. > :06:24.The ingredients for turkey risotto are some bacon - I have little
:06:24. > :06:24.
:06:24. > :06:30.cubes of pancetta. Proper risotto rice. Some frozen peas, which have
:06:30. > :06:36.been defrosted, the leftover turkey, some onion, garlic, mint, some
:06:36. > :06:42.Parmesan and some called, diced butter. And, of course, the stock.
:06:42. > :06:46.We start off with a little bit of light, blended olive oil. I am
:06:46. > :06:51.going to fry the bacon. I think that turkey and bacon is a great
:06:51. > :06:57.combination. When the bacon is nice and crispy, remove it with a
:06:57. > :07:02.slotted spoon and a reserve it. We are going to add that back later on.
:07:02. > :07:07.But keep that lovely full-flavoured oil in the pan, to cut the base for
:07:07. > :07:11.the risotto. For the base of the risotto, I need some finely chopped
:07:11. > :07:16.onion and a bit of crushed garlic. We are going to sweat sat down on
:07:16. > :07:21.quite a low heat. While that is softening, I am going to chop a
:07:21. > :07:26.clove of garlic and add that to the pan. When you make a risotto, it is
:07:26. > :07:30.important to use the right kind of rice. I am using carnaroli, which I
:07:30. > :07:36.think is the best types of. Once the onions and garlic have softened
:07:36. > :07:40.down, add to the rice. -- of the best texture. Once the bottom of
:07:40. > :07:46.the pan is dry and you can hear the rice rattling on the pan, add a
:07:46. > :07:50.splash of dry white wine. I am going to cook the wind until it is
:07:50. > :07:55.completely absorbed into the rice. The wine is an important background
:07:55. > :07:59.flavour in any great risotto. Once the wind is fully absorb, add the
:07:59. > :08:04.stock. If you saw the programme last week, you will have seen me
:08:04. > :08:08.making the stock using turkey bones. If you missed it, the recipe is on
:08:08. > :08:13.the Landward website. I have heeded the stock through and I think it is
:08:13. > :08:19.important to add hot stock so that the risotto never goes off the boil.
:08:19. > :08:23.-- heated. You add a little at a time and stir. In fact, the whole
:08:23. > :08:27.process now becomes a bit of a stir-a-thon. As you stir the
:08:27. > :08:36.risotto, you knock the grains of rice together and that releases the
:08:36. > :08:40.starch from the outside, or which thickens the stock to give you a
:08:40. > :08:49.lovely aren't just texture. 22 minutes from now until it is
:08:49. > :08:54.finished. -- unctuous texture. As we approach the 20 minutes of
:08:54. > :08:58.stirring mark, it is time to taste, to see what the texture is like. It
:08:58. > :09:05.should not taste like a pudding rice but it should not be grainy
:09:05. > :09:10.and leave dry, chalky bits in your mouth. A nice firm by turn. To
:09:10. > :09:16.finish the risotto, I am going to add the butter and beads that in.
:09:16. > :09:23.Once that starts to melt, it is time for the Parmesan. Once that is
:09:23. > :09:29.fully emulsified and becomes glossy, we are going to answer the turkey
:09:29. > :09:33.meat -- add up the turkey meat. A bit of chopped fresh it meant. The
:09:33. > :09:41.risotto should have a lovely, yielding texture. You should be
:09:41. > :09:49.able to tap the plate and the risottos spreads out on the plate.
:09:49. > :09:54.And that is the turkey, bacon, pea and mint a risotto. If you want a
:09:54. > :10:04.recipe for this, it is on the Landward website. Next week, I will
:10:04. > :10:07.
:10:07. > :10:13.be making that Boxing Day favourite, Still to come: Curlers hoping for a
:10:13. > :10:18.winter match in the outdoors. It was minus two and there were 330
:10:18. > :10:23.rinnks from all over the world. I entered the cave of the cannibals.
:10:23. > :10:29.Are you going to take me in? don't think so. I know what is in
:10:29. > :10:32.there. The mills in the Borders have a
:10:32. > :10:37.reputation for producing some of the finest tweed in the world. It
:10:37. > :10:47.is seen as a traditional industry but, as I have been finding out,
:10:47. > :10:49.
:10:49. > :10:55.21st century tweed his hi-tech and Tweed is a warmer, close woven
:10:55. > :10:59.fabric that dates back over 200 years. Its uses have been numerous
:11:00. > :11:05.and nowadays, it is every bit as home on the catwalks of Milan as it
:11:05. > :11:14.is on the hills of Scotland. The name of tweed is attributed to a
:11:14. > :11:24.mistake made by a London clerk in 1826. An invoice was being ridden
:11:24. > :11:25.
:11:25. > :11:30.up for some 12 woven fabric known as tweel. His pen smudged and b the
:11:30. > :11:35.word was and is written as tweed. The manufacturer like spinning so
:11:35. > :11:39.much that this became known as tweed. The industry in Hawick is
:11:39. > :11:43.all but gone now. Cheap manufacturing in the Far East
:11:43. > :11:49.killed off an aging industry in the 1980s. But there is one knell that
:11:50. > :11:54.has risen from the ashes. 12 years ago, Stephen Rendle and Alan
:11:54. > :12:02.Cumming, both experienced and textile designers, joined forces
:12:02. > :12:06.and to board the Lovat Mill. bought. Here was something I did
:12:06. > :12:10.not want to see extinguished and we had to dust it off and make sure we
:12:10. > :12:14.could get it going forward to another generation. It is difficult
:12:14. > :12:18.because you have to train people and bring in new technology. You
:12:18. > :12:21.are not changing the product at all but you are making sure it is
:12:21. > :12:28.produced efficiently to modern standards, to fit the modern world
:12:28. > :12:32.market. Who do you market to? Who is buying the product? Where our
:12:32. > :12:38.heart is it is that we are weavers of estate tweeds. We cover the
:12:38. > :12:41.country and we do some overseas, too. They are sometimes smaller
:12:41. > :12:46.states with their own personal pattern or they can be Dukes and
:12:46. > :12:51.landowners on a big scale. We have collections of designs that we show
:12:51. > :12:56.to customers around the world. Half of what we weave here is exported.
:12:56. > :13:00.How do you market the product? are a little bit strange. We do not
:13:00. > :13:05.have a website. We do not go anywhere near a trade show. We have
:13:05. > :13:09.a following, and people come to us by introduction, basically. If it
:13:09. > :13:13.fits, we loved it and we will work together and do well. We have as
:13:13. > :13:22.saying that you can't nail Delhi to the ceiling. If business is going
:13:22. > :13:26.to happen, it is going to happen. - - jelly. But Mr Follows includes
:13:26. > :13:33.many high-profile fashion labels and a number of celebrities.
:13:33. > :13:36.Success has come up with their openness to innovate and modernise.
:13:36. > :13:40.These state-of-the-art looms are as comfortable weaving traditional
:13:40. > :13:46.twirls as they are Lycra and Kevlar, and design inspiration comes from
:13:46. > :13:52.many sources. Occasionally, the content of ace wall -- small box
:13:52. > :13:58.found in the attic. These are designer notebooks from the end of
:13:58. > :14:04.the 19th century. What makes these books particularly unique is that
:14:04. > :14:08.they are not just archives of patterns stuck down in books. There
:14:08. > :14:11.are actually designer comments, as well. All of the details are
:14:11. > :14:15.written down in terms of the manufacturing process are still
:14:15. > :14:19.relevant today. We have computer aided design and that is a great
:14:19. > :14:24.help, but at the end of the day, the information still has to be
:14:24. > :14:29.written down and passed to the weavers. How does something like
:14:29. > :14:35.this, which looks like graph paper, actually relate to what happens
:14:35. > :14:39.downstairs? Each of these crosses represent one a thread and that
:14:39. > :14:45.will either be lifted or dropped. Where there is a cross, the threat
:14:45. > :14:51.is lifted. Going back to Egyptian days, over the last few thousands
:14:51. > :14:56.of years, it is the same principle of weaving. Before I arrived today,
:14:56. > :15:03.Alan put together some ideas for a Landward tweed. The final decision
:15:03. > :15:08.now rests with me. This burnt orange is beautiful. The
:15:08. > :15:13.blue is nice, but I think this lighter, organic feeling definitely
:15:13. > :15:19.works for me. I think that is beautiful. What happens next?
:15:19. > :15:23.have got to get that information into the loom. This design ticket
:15:23. > :15:31.contains all of the information required to for Stewart to input
:15:31. > :15:35.into the computer, which controls the loom. And off it goes. And so,
:15:35. > :15:45.after more than 35 years broadcasting rural issues to the
:15:45. > :15:48.
:15:48. > :15:51.nation, Landward finally has its If you have a comment about
:15:51. > :15:59.anything you see in the programme - maybe a great story you want a
:15:59. > :16:04.share - drop us an e-mail. Now, the weather here is a bit gloomy but
:16:04. > :16:14.what about the prospects for this weekend? Here is the Landward
:16:14. > :16:16.
:16:16. > :16:21.Hello. It will be a cold and crisp weekend across most parts of the
:16:21. > :16:29.country. An icy weekend as well. We have a yellow warning from the Met
:16:29. > :16:33.Office. For tomorrow morning, Saturday, we do have a feature
:16:33. > :16:43.moving across Scotland from the north-west, introducing some
:16:43. > :16:43.
:16:43. > :16:47.showers. The showers will be mainly in costal parts of the country. As
:16:47. > :16:51.we head towards the afternoon, we will see a lot of dry and bright
:16:51. > :16:58.conditions around. But even in the sunshine, temperatures will
:16:58. > :17:06.struggle to get above two degrees. Further north, perhaps a little bit
:17:06. > :17:14.cloudier. Some wintry showers falling as snow over higher ground.
:17:14. > :17:21.Temperatures of three or four our degrees. We cannot rule out a snow
:17:21. > :17:28.shower him that north-west Highlands. When speeds of 30 miles
:17:28. > :17:36.an our. But they could gust at times to 50 mph. Elsewhere, some
:17:36. > :17:42.good spells of sunshine in between the showers. There has been a lot
:17:42. > :17:47.of snow around, but there will be strong north-westerly winds. But it
:17:47. > :17:53.will be dry and bright in the main. Into Saturday evening, once again,
:17:53. > :17:56.a widespread risk of ice. Some heavy showers across the north-west
:17:56. > :18:06.of the country, turning wintry over the high ground and another cold
:18:06. > :18:06.
:18:06. > :18:16.night. Temperatures freezing or below. Temperatures of-four or five.
:18:16. > :18:18.
:18:18. > :18:28.For many of us, it will be a dry and bright day. But there will be a
:18:28. > :18:31.lot of ice around. Next week, it will be turning wetter. The
:18:31. > :18:37.temperature will start to rise as the rain moves in. The further
:18:37. > :18:41.north and east you are, the drier and brighter it will be. The wind
:18:41. > :18:45.will pick up as well from the south-west. As we move through the
:18:45. > :18:55.week, there is a ridge of high pressure building. Some showers in
:18:55. > :18:56.
:18:56. > :19:00.Western powers of the country. -- western parts of the country.
:19:00. > :19:05.Temperatures increasing to seven or eight Celsius. Midweek, the wind
:19:05. > :19:15.will be strong from the south-west. Showers in the West as well.
:19:15. > :19:26.
:19:26. > :19:30.Last week, I visited Scotland's largest sea cave. This week, I am
:19:30. > :19:35.going to Ayrshire to a cave that was famous for a family of
:19:35. > :19:40.cannibals. The beach near the village of Ballantrae is a lovely
:19:41. > :19:48.place to take a stroll. But in the 16th century, the paths of Bath the
:19:48. > :19:52.speech were the location -- the Path's above the beach with the
:19:52. > :19:59.location of a dark tale. Legend has it that a cave at the law that path
:19:59. > :20:04.was the home to Sawney Bean and his family. He came from five and
:20:04. > :20:14.brought his wife and family to live in the cave. The interbred and
:20:14. > :20:16.
:20:16. > :20:21.became a plan. -- became a family. They used to go upon to the broad,
:20:21. > :20:31.waylay travellers, murder them, cut the bodies up and bury the bodies
:20:31. > :20:32.
:20:32. > :20:39.by them here. -- and brought to the bodies of back here where they were
:20:39. > :20:45.smoked. This is the entrance to the cave. I have been in a few times
:20:45. > :20:51.and I know what is in there. It is up to you to find out for yourself.
:20:51. > :21:00.You might go in, but not everybody comes out. I got very scared there.
:21:00. > :21:10.I am heading in. I do not like caves. I certainly do not like
:21:10. > :21:25.
:21:25. > :21:31.Pickled body parts, I do not want The cave is supposed to extend for
:21:31. > :21:40.two miles in that direction. Three generations of cannibals supposedly
:21:40. > :21:45.lived in this Cava. With all the putrefy the body parts they had in
:21:45. > :21:55.here, stored for winter, they must have smelt pretty right. I am
:21:55. > :21:57.
:21:57. > :22:00.coming out now. -- smelt pretty bad. The loss of so many travellers it
:22:00. > :22:08.was soon at not just by the locals. But in this account, it appeared
:22:08. > :22:11.that more gruesome evidence washed up in the sure.
:22:11. > :22:14."The limbs were often cast up by the tide in several parts of the
:22:14. > :22:17.country, to the astonishment and terror of all beholders, and others
:22:17. > :22:20.who heard of it. Persons who have gone about their lawful occasions
:22:20. > :22:23.fell so often into their hands, that it caused a general outcry in
:22:23. > :22:26.the country round about. No person knowing what was become of their
:22:26. > :22:36.friends or relations, if they were once seen by these merciless
:22:36. > :22:38.
:22:38. > :22:46.According to legend, news of their Bean family finally reached the
:22:46. > :22:49.ears of King James VI who sent boat trips to hunt them down.
:22:49. > :22:54.gathered 2000 of them together and came to Ballantrae and rooted them
:22:54. > :22:59.out. Some of them were killed in the fighting, but the rest were
:22:59. > :23:09.taken to Edinburgh and hanged. But there is nothing in the Scottish
:23:09. > :23:10.
:23:10. > :23:14.records that confirms that. records, so there could be
:23:14. > :23:24.ancestors and relations. knowing south-west Scotland, there
:23:24. > :23:26.
:23:26. > :23:36.are probably quite a few living It has been over 30 years in
:23:36. > :23:37.
:23:37. > :23:44.Scotland's curlers have been able to hold a Grand Match. Could it
:23:44. > :23:47.take place this winter? Curling is a uniquely Scottish sport. It is
:23:47. > :23:57.thought to have originated in medieval times. It has been
:23:57. > :23:59.
:23:59. > :24:05.exported since then. All over the world. It is played with two rinks.
:24:05. > :24:12.The idea is to put your stones into the House as near to the Dolly as
:24:12. > :24:22.you possibly can get it. biggest event in Scottish per link
:24:22. > :24:22.
:24:23. > :24:29.is the Grand Match. -- Scottish curling. Traditionally held outside
:24:29. > :24:34.on a loch, it attracts thousands. It would be played by two teams,
:24:34. > :24:42.one from the north and the south. The dividing line is an imaginary
:24:42. > :24:52.line between the 4th and the Clyde. The first Grand Match it took place
:24:52. > :24:52.
:24:52. > :24:55.with 300 curlers in 1847. Censor them, the match has been a rare
:24:55. > :25:05.event as weather conditions in need to be perfect for the game to go
:25:05. > :25:15.
:25:15. > :25:23.ahead. Today, the last Grand Match It was held in February 1979 at the
:25:23. > :25:30.Lake of Menteith. We had Canadians flying him to be there, it was a
:25:30. > :25:40.great social occasion. Jim Paterson was one of the organisers of the
:25:40. > :25:40.
:25:40. > :25:45.event. How many folk were on the ice? Several 1000 and about 10,000
:25:45. > :25:49.spectators. Everybody enjoyed it thoroughly. It was a tremendous day.
:25:49. > :25:53.The majority of curlers in Scotland will never have experienced a Grand
:25:54. > :26:03.Match. But the Royal Caledonian Curling Club hope that this year
:26:04. > :26:08.
:26:08. > :26:18.The club has 13,000 affiliated members, and 600 clubs across
:26:18. > :26:22.
:26:22. > :26:29.Scotland. We have increased the number of juniors as well. Good.
:26:29. > :26:39.Obviously, we are inside today. How often do you get outside? It is
:26:39. > :26:41.
:26:41. > :26:50.whether dependant. -- whether it dependant. Some clubs will go out
:26:50. > :26:56.every few years. That was better. What would it be like for them
:26:56. > :27:01.curlers to get involved in a Grand Match? It would be brilliant. It is
:27:01. > :27:05.looking like a once-in-a-lifetime experience now. Due to health and
:27:05. > :27:09.safety concerns, it is no longer feasible to host the event at the
:27:09. > :27:17.Lake of Menteith. If it is not going to be the Lake of Menteith,
:27:17. > :27:26.and we do get the weather conditions, we would it be?
:27:26. > :27:36.Piperdam. Battersea on the place. It is the right size. You need
:27:36. > :27:40.
:27:40. > :27:50.about 28 acres bitter ordered. -- 28 acres to hold it. We had the ice
:27:50. > :27:51.
:27:51. > :27:57.at Piperdam last year. We wish them well. I'm not sure if everyone is
:27:57. > :28:04.wanting a much ice. Next week, Euan of makes his own
:28:04. > :28:11.Christmas cheese. This is a Sandstinger, it takes about three
:28:11. > :28:19.months to make. Nick finishes his Turkey.
:28:19. > :28:27.The perfect spicy and adored. And we hold a carol concert in a