:00:27. > :00:31.Hello and a very warm welcome to Landward, your weekly diet of the
:00:31. > :00:34.best of rural Scotland. We're here to launch a project to get our
:00:34. > :00:39.children passionate about Scottish seafood. But, first, here is what
:00:39. > :00:42.else is coming up on the programme: Today I have come to an
:00:42. > :00:48.agricultural show with a difference. I am at the first ever Scottish
:00:48. > :00:52.Smallholders Festival. Sarah is in Shetland to reveal the
:00:52. > :00:55.unique qualities of Shetland wool. These sheep have been here for the
:00:55. > :01:01.last 5,000 years. They have learnt to adapt themselves to a very
:01:01. > :01:04.specific climate and environment. And we're back on the gallops with
:01:04. > :01:14.Scottish racehorse trainer Jim Goldie. He's our superstar. He is
:01:14. > :01:17.
:01:17. > :01:19.one of the best horses in Britain Seafood Scotland have just launched
:01:19. > :01:23.a programme to encourage more children to eat seafood. Over the
:01:23. > :01:25.next couple of months, they will be travelling to schools up and down
:01:25. > :01:29.the country to teach pupils how important seafood is to their
:01:30. > :01:39.health. Today, Nick and I have come to Brechin High School to see if
:01:40. > :01:41.
:01:41. > :01:44.the pupils here have a taste for Another day at school, off to class
:01:44. > :01:51.for the first lesson of the day. This is no ordinary day with Maths
:01:51. > :01:57.and English and other subjects on the timetable. Today, textbooks
:01:57. > :01:59.have been replaced by the taste and texture of seafood. Seafood
:02:00. > :02:02.Scotland has launched a programme to educate schoolchildren about the
:02:02. > :02:05.quality and health benefits of Scottish seafood. The pupils of
:02:05. > :02:13.Brechin High School and surrounding primaries are the first of many
:02:13. > :02:16.schools to benefit. We're hoping to make kids familiar with seafood.
:02:16. > :02:19.There are so many children who don't eat seafood at home, who have
:02:19. > :02:23.never seen a whole fish, who don't really know where they come from.
:02:23. > :02:26.They see maybe a box of fish in the freezer cabinet. They are not
:02:26. > :02:29.familiar with the whole fish story and they are not familiar with
:02:29. > :02:32.eating different types of fish, so they have a workshop where they
:02:32. > :02:35.taste seafood food, look at some seafood. We have got a filleter
:02:35. > :02:38.here to show them what happens to the fish and somebody working with
:02:38. > :02:42.some big charts we have developed to show them the journey from sea
:02:42. > :02:46.to plate. Do you like eating fish? Yes, kind
:02:46. > :02:50.of. What kind of fish do you like to eat? I don't know. Do you know
:02:50. > :02:56.anything about the different kinds of fish? Some of it. Do you like
:02:56. > :02:59.fish? Yeah, most fish. What's your favourite? Haddock. Cod and haddock.
:02:59. > :03:03.How do you like it cooked? granny sometimes makes kedgeree
:03:03. > :03:08.with it. Are any of the fish here today fish that you are not
:03:08. > :03:15.familiar with? Probably crab. there any fish or shellfish that
:03:15. > :03:18.you don't like? No. You like all fish? Yes.
:03:18. > :03:21.It is not just about looking at fish in a chiller cabinet or tank.
:03:21. > :03:25.All the pupils get the chance to taste everything from sardines to
:03:25. > :03:28.mussels. This session here is being run by Cat Frankitti from Fish For
:03:28. > :03:32.Health. The whole idea is that you get to try everything here. Cat,
:03:32. > :03:35.sorry to interrupt you. No problem. How do you go about encouraging the
:03:35. > :03:39.pupils to taste this wonderful seafood? I have invited them to my
:03:39. > :03:44.Come Dine With Me. I can already see from the looks in their eyes
:03:44. > :03:49.who is a little bit nervous about trying. Who is not too sure about
:03:49. > :03:55.trying? Well, you guys come forward because once I have convinced those
:03:55. > :04:00.that are a little bit uncertain, the rest will trust me. OK, do you
:04:00. > :04:06.want to try a bit of smoked trout? Yes! Well done, that fella. There
:04:06. > :04:14.you go. Not a problem. That can just go into the bin. Now, you
:04:14. > :04:21.trusted me. Thumbs up? Thumbs up! Will we go on with the mackerel now,
:04:21. > :04:28.then? Yes. Here we go. You have got a tail there. That should be good.
:04:28. > :04:31.What are you thinking? Thumbs up? Yes! Now, this part of the world is
:04:31. > :04:34.just a few miles along the road from Arbroath, so you would think
:04:34. > :04:36.that most people would have tried Arbroath Smokies, but apparently
:04:36. > :04:39.not. Ian Spink here has been, quite literally, smoking in the
:04:39. > :04:42.playground all afternoon. Ian, how's it going? Very well, thanks.
:04:42. > :04:44.How has the reaction been to Arbroath Smokies from the pupils?
:04:44. > :04:48.Fantastic. Absolutely fantastic. I think it's really important for
:04:48. > :04:53.them to see where it comes from, and see it being cooked in front of
:04:53. > :04:56.them as well. OK, how to bone an Arbroath Smokie. Lay it down on its
:04:56. > :05:04.back, break the skin down to its tail and just pull it apart. Easy
:05:04. > :05:08.as that. That fish now has only got a few wee bones left down the side
:05:08. > :05:18.there and all that lovely thick white meat is bone-free. Feel free
:05:18. > :05:20.
:05:20. > :05:29.Well, smoking in the playground is definitely not a good idea and I've
:05:29. > :05:32.just been sent for by the Heedie. Mr Dempsey, I am very sorry about
:05:32. > :05:35.smoking in the playground, but has today been a success, do you think?
:05:35. > :05:38.I think it's been an overwhelming success. This is very much about
:05:38. > :05:41.what the Curriculum For Excellence is about, showing them how to adopt
:05:41. > :05:47.a healthy lifestyle, healthy eating, also, the story of where the fish
:05:47. > :05:51.has come from in the first instance. Overall, I think it has been a
:05:51. > :05:55.great success. The first Seafood In Schools
:05:55. > :05:58.project has been a resounding success. It may just open the mind
:05:58. > :06:08.of these teenagers that there is more to seafood than just a fish
:06:08. > :06:10.
:06:10. > :06:14.What's been good about today? get to find out different things
:06:14. > :06:22.about the fish. Do you like eating fish? Not really. Why don't you
:06:22. > :06:32.like eating fish? I just don't like the taste of it. Do you think after
:06:32. > :06:32.
:06:32. > :06:37.today you might go away and try Later in the programme, Nick will
:06:37. > :06:42.be in a classroom for some Asian fusion cooking. Now, last week we
:06:42. > :06:45.visited top racehorse trainer Jim Goldie in his Renfrewshire Yard.
:06:45. > :06:52.This week we are joining him as he prepares one of his horses for the
:06:52. > :07:00.Ayr Gold Cup Festival. South of Glasgow, near the village
:07:00. > :07:03.Uplawmoor, is Jim Goldie's racing yard. He has 60 horses in training.
:07:03. > :07:05.Although race horses have been selectively bred for hundreds of
:07:05. > :07:15.years, they still retain the instincts of their wild ancestors,
:07:15. > :07:22.and Jim tries to work with these instincts. When we are training
:07:22. > :07:25.them, we are mimicking nearly everything that happens in the wild.
:07:25. > :07:29.When they're racing they run in a pack and when they're in the middle
:07:29. > :07:32.of the pack they feel security because the one in the middle is
:07:32. > :07:35.less likely to get caught and eaten. The ones on the outside are a
:07:35. > :07:37.little bit uptight because they become the target. You watch horses
:07:37. > :07:42.and they are almost like synchronised swimmers. They have a
:07:42. > :07:45.natural rhythm to do it and in the race we just mimic that. Race
:07:45. > :07:52.horses have been bred for their competitive spirit and the good
:07:52. > :07:55.ones want to win. One horse that certainly has shown that desire to
:07:55. > :08:03.win is Hawkeyethenoo. In August, he won the Stewards Cup, the first
:08:03. > :08:09.time a Scottish trained horse has ever done that. He is a big
:08:09. > :08:13.powerful animal. He is a great traveller. He travels to Goodwood
:08:13. > :08:16.and places like that and eats and drinks on the road. If they leave
:08:16. > :08:21.here and go to another stables and don't eat and drink when they're
:08:21. > :08:29.away, they don't perform. It is vital that... Yes, we're talking
:08:29. > :08:38.about you! It is vital that they do all that. He knows he's the boy.
:08:38. > :08:42.He's very special. The more a horse wins, the more weight it has to
:08:42. > :08:45.carry in handicap races. It is a sign of Jim's success with
:08:45. > :08:54.Hawkeyethenoo that the weight he carries has almost doubled since
:08:54. > :09:00.the horse arrived at the yard. he came to us I think he was 55,
:09:00. > :09:06.and he's now 108, so to put it in turns he has improved... Don't bite
:09:06. > :09:10.my wellies! He has improved a back of cake. He has improved over 50lbs.
:09:10. > :09:20.He is now humping 50lbs more than what he was when we got him. He's
:09:20. > :09:20.
:09:20. > :09:24.climbed that much in the handicap. He's our superstar. If we wanted,
:09:24. > :09:31.we could take him around the world. He's our ticket to go to probably
:09:31. > :09:34.Dubai or Australia, Hong Kong, places like that. Whether we will
:09:34. > :09:43.is debatable, but he's one of the best horses in Britain now. He's
:09:43. > :09:47.one of the top handicappers. He's getting into the elite.
:09:47. > :09:52.For now, Dubai will have to wait. Ayr is the next stop for
:09:52. > :10:02.Hawkeyethenoo, along with two other horses from Jim's stable. Next week
:10:02. > :10:04.
:10:04. > :10:08.we'll be following Jim as he Still to come: Nick gives Scottish
:10:08. > :10:13.seafood an Asian twist. Asian food is based on four things: hot, sweet,
:10:13. > :10:16.salty, sour. It should have all of those things together.
:10:16. > :10:22.Sarah finds out why no Shetlander would be without their woolly
:10:22. > :10:32.jumper. Thoroughly genuine, every last ditch! And cosy. It is at the
:10:32. > :10:34.
:10:34. > :10:37.The Scottish Smallholder and Grower Festival is a brand new event for
:10:37. > :10:39.2012. It is aimed at anyone with a wide interest in sustainable living,
:10:39. > :10:49.from producing food, practising crafts, even generating power and
:10:49. > :10:59.
:10:59. > :11:02.energy. Euan was invited along to Today, I've come to an agricultural
:11:02. > :11:05.show with a difference. It maybe lacks the grand scale of the Royal
:11:05. > :11:08.Highland Show and it's a little best specialist than a lot of
:11:08. > :11:14.regional shows, but today I am at the first ever Scottish
:11:14. > :11:16.Smallholders Festival. There is no definition in law of a smallholder,
:11:16. > :11:22.unlike a crofter. Basically, we would say a smallholder is anyone
:11:22. > :11:25.with less than 10, 20 acres. But we don't put definitions on
:11:25. > :11:34.smallholders. If you believe you're a smallholder, we're happy with
:11:34. > :11:38.that. There is a lot going on today. This is the first event. We've
:11:38. > :11:42.showing classes for a sheep, goats, pigs, poultry and waterfowl. We
:11:42. > :11:52.have a craft and foodhall. We have craft and trade stands and a whole
:11:52. > :11:55.
:11:55. > :11:58.Basically, if you can keep it, grow it then eat it yourself you will
:11:58. > :12:02.find it here and, of course, you've got the great sausage competition
:12:02. > :12:05.that I will be judging a bit later. It's very popular and it's getting
:12:05. > :12:08.more popular as people seek a different lifestyle to the rat race,
:12:08. > :12:14.to coin a phrase. I think people want to have more control over
:12:14. > :12:23.their lives and smallholding, in its widest sense, is about that.
:12:23. > :12:25.It is often called the Good Life. I think smallholders would say it is.
:12:26. > :12:28.With a focus on rare and traditional breeds, one animal that
:12:29. > :12:34.is really popular with smallholders are pigs, and that is reflected in
:12:34. > :12:37.the big entry in the pig show, and that's where I'm going just now.
:12:37. > :12:41.What have you bought today? I have brought two kunekune pigs today.
:12:41. > :12:46.What is a kunekune pig? Kunekune pigs are from New Zealand. Kunekune
:12:46. > :12:49.means round and fat. They are the smaller, hairier breed of pig. It
:12:50. > :12:53.started off about six years ago, I saw it on TV. I think Gordon Ramsay
:12:53. > :12:58.had two pigs to fatten up. I researched it and these were the
:12:58. > :13:02.friendliest ones - we've got two kids - a reasonable size. If you'd
:13:02. > :13:05.asked me six years if I'd eat my pigs it would have been a definite
:13:05. > :13:10.no, but as time has progressed we've done it and are quite proud
:13:10. > :13:13.of the fact, as well. The kids come out, they tidy up behind the pigs,
:13:13. > :13:18.they have done a bit of training with them, as well. It's a family
:13:18. > :13:27.thing. And you've been winning? got a first for our small piglet
:13:27. > :13:30.and I got a second for Best In Show. Not bad! Well done!
:13:30. > :13:40.Alison's daughter, Anna, is also taking part today in the young
:13:40. > :13:44.
:13:44. > :13:46.handlers competition and, by the One of the best aspects of a
:13:46. > :13:49.smallholding lifestyle is you actually get the chance to eat
:13:49. > :13:53.something that you've produced yourself. Today, I'm delighted to
:13:53. > :13:59.be judging the sausages. I have got some help off Matt here. It looks
:13:59. > :14:02.like a minefield. What we're looking at is, as a young child
:14:02. > :14:07.when you get your first breakfast and you see that sausage, that's
:14:07. > :14:11.the memories you're looking for. Then you go into the taste, and
:14:11. > :14:14.that's when your taste buds will be able to distinguish which ones are
:14:14. > :14:17.better than others. There's a lot of pressure to get this right.
:14:18. > :14:22.taste buds will help you. You need a wee bit more moisture in there,
:14:22. > :14:32.don't you? So, five? Five. As you can see, we have got a lot of
:14:32. > :14:34.
:14:34. > :14:37.sausages to eat. This is going to I've just had a telephone call from
:14:37. > :14:40.the girls selling tickets to say they've run out of adult tickets,
:14:40. > :14:43.and it's fabulous! It's going better than we could have possibly
:14:43. > :14:46.imagined. The tag-line for the festival was to 'Inform And
:14:46. > :14:49.Inspire', so we want people to go away from here saying, yes, this is
:14:49. > :14:55.something that I can do. If people are already smallholding, I'd like
:14:55. > :14:59.them to go away thinking, I can do that better! We'd hoped that
:14:59. > :15:02.everybody is going to have a good time and that this is going to be
:15:02. > :15:10.the first of a tradition and that the Scottish Smallholder and
:15:10. > :15:12.Growers Festival will go on to bigger and better things. Well,
:15:12. > :15:15.I've certainly got a great taste for smallholding and sustainable
:15:15. > :15:19.living from what's gone on here today. For the visitors, it gives
:15:19. > :15:29.them a chance to reflect on the year gone by and get inspiration
:15:29. > :15:31.
:15:31. > :15:41.anything you see on the programme or have a fascinating story to
:15:41. > :15:43.share with us, please drop as an The weather here in Brechin is
:15:43. > :15:53.absolutely fantastic, but what about the prospects for this
:15:53. > :15:59.
:15:59. > :16:03.weekend and beyond? Here is Judith Well, we have seen a rat Deschamps
:16:03. > :16:07.read we, but things are going to settle down as we head into the
:16:07. > :16:12.weekends and for the beginning of next week. It is all tied in with
:16:12. > :16:17.this area of high pressure exerting its influence across got it in time
:16:17. > :16:20.for the weekend. This weather front will bring some showers to the
:16:20. > :16:25.north-east corner of Scotland tomorrow. It will be a cold start
:16:25. > :16:32.to the day tomorrow, but they will be bright spells from the word go.
:16:32. > :16:39.There will be some showers along the north coast and in the north.
:16:39. > :16:42.There will be bright, sunny conditions across the island's ants
:16:42. > :16:47.in southern Scotland. It will feel pleasant and the sunshine with
:16:47. > :16:53.light winds. A fresh north-westerly wind coming in the across the far
:16:53. > :16:57.north, bringing showers. It will feel quite golden that win. The odd
:16:57. > :17:01.passing shower for the Outer Hebrides. If you're thinking
:17:01. > :17:06.heading out to the hills tomorrow, I think it will be more Southern
:17:06. > :17:09.Rangers that fare better. It will be dry with decent spells of
:17:09. > :17:14.sunshine and visibility will be excellent at the summit, but it
:17:14. > :17:19.will be greasy at the peaks. More in the were applied across the
:17:19. > :17:24.northern Rangers and some showers as well. The showers will turn
:17:24. > :17:34.wintery at the highest peaks. Double leads to severe wind chill
:17:34. > :17:46.
:17:46. > :17:49.factor. Four Insurers waters As far as the rest of Saturday his
:17:49. > :17:56.concern, holding on to the dry conditions and it will be cold
:17:56. > :18:01.overnight. There will be some frost and mist and fog patches. For
:18:01. > :18:05.Sunday, the High holds nicely and the weather front pulls away.
:18:06. > :18:11.Sunday will be one of those beautiful autumnal days. Mr fog
:18:11. > :18:16.patches will clear quickly. It will be predominantly dry right across
:18:16. > :18:20.the country. Winds will be like. Bible hold on as we head into the
:18:20. > :18:24.beginning of the week, that Monday night will be cold with a
:18:24. > :18:28.widespread frost and some mist and fog patches, especially in central
:18:28. > :18:34.and southern Scotland first thing in the morning. Generally, a lot of
:18:34. > :18:39.dry weather and sunshine with highs of 11 or 12 Celsius. On Tuesday we
:18:39. > :18:44.had this high still trying to hold on. This were the front attempts to
:18:44. > :18:49.make inroads on Tuesday. It may bring some rain across western and
:18:49. > :18:53.southern corner for a time, but it will retreat. On Wednesday we are
:18:53. > :19:01.back to plenty of dry, bright weather with decent spells of
:19:01. > :19:07.The pupils here at Brechin High School are loving this. Many of
:19:07. > :19:10.them are tasting seafood for the very first time. Now Nick, The Man
:19:10. > :19:15.With The Pan, is going to spice things up a bit. Over to you.
:19:15. > :19:23.you, Dougie. Guys, do you like spicy food? Yes! That's what I like
:19:23. > :19:26.OK, what we're going to make today is an Asian seafood broth and we're
:19:26. > :19:29.going to put some monkfish in it. Has anyone tasted monkfish before?
:19:29. > :19:34.No? It's a delicious, really meaty fish and it goes really well with
:19:34. > :19:38.these spices. Here's how we do it. We start off with a pan and I've
:19:38. > :19:42.got some stock in here. We're going to favour this with Asian stuff.
:19:42. > :19:45.Asian food is based on four things: hot, sweet, salty and sour. It
:19:45. > :19:49.should have all those things together. We start off with about a
:19:49. > :19:53.teaspoon of Thai fish sauce. That's the salty element. The sweetness
:19:53. > :19:58.comes from honey, and about a teaspoon of honey into the broth.
:19:58. > :20:02.The sour is going to come from lime. Finally, the heat comes from chilli.
:20:02. > :20:06.Now, if you don't like it really spicy, just use a little bit of
:20:06. > :20:12.chilli. Now it's time just to give the broth a little bit of a taste
:20:12. > :20:15.to make sure you've got that base right. Definitely hot, definitely
:20:15. > :20:21.salty, definitely sweet and a little bit sour. That's just about
:20:21. > :20:28.right. Another flavour we'll add in is ginger. What we're doing is
:20:28. > :20:32.building up layers of flavours, so the ginger goes in there, as well.
:20:32. > :20:35.A little bit of vegetables in here now. The carrot, we're just going
:20:35. > :20:37.to cut that into little fine discs. About a tablespoon of celery.
:20:38. > :20:41.Continually building up the flavours. Spring onion, a lovely
:20:41. > :20:44.fresh, perfumed flavour. We're going to add the noodles at this
:20:44. > :20:54.stage, as well. The noodles have been pre-cooked so they just need
:20:54. > :21:00.to be warmed through. You know what this is? It's a herb. Cress?
:21:00. > :21:04.Coriander? Yes. I'm going to put loads of it in here because I
:21:04. > :21:07.absolutely love it. Finally, the fish. That thing that we tend to do
:21:07. > :21:11.in this country with fish, the worst thing that we do, is we
:21:11. > :21:18.overcook it. This is the monkfish tail and I'm going to cut it into
:21:18. > :21:22.thin slices. How long do you think it will take to cook? Two minutes?
:21:22. > :21:27.About one minute. We'll just put them straight into the broth and
:21:27. > :21:33.we'll give those a mix around. As soon as they start to turn opaque,
:21:33. > :21:36.that's them done. That's it. It's that simple, quick and easy to make
:21:36. > :21:39.something that is totally delicious. A fabulous way to cook fish and
:21:39. > :21:47.really healthy, as well. We just serve this in a nice big bowl as it
:21:47. > :21:55.comes. Would anybody like to taste it? I would. You would? You're up.
:21:55. > :22:02.And you, as well. If you want to come round and have a taste. Down
:22:02. > :22:07.the hatch. It's really nice. It's really nice! I'll take that! Quite
:22:07. > :22:11.spicy! You can see the colours coming on your brow! What do you
:22:12. > :22:15.think about the flavour, though? Very tasty. Very nice. Very spicy
:22:15. > :22:23.and very nice. I'll be back next week with the pan outdoors to cook
:22:23. > :22:26.Next week it's Wool Week in Shetland, a series of events
:22:26. > :22:28.celebrating all things woolly. The islands are well known for
:22:28. > :22:31.traditional products like Fair Isle sweaters. Those traditions,
:22:31. > :22:41.obviously, continue, but as Sarah finds out, they are now being spun
:22:41. > :22:49.
:22:49. > :22:55.These are Shetland sheep. Their wool is considered to be the finest
:22:55. > :22:57.of any native British breed. Its insulating qualities were so prized
:22:57. > :23:05.that the first people to climb Mount Everest wore clothes made
:23:05. > :23:15.from Shetland wool. There wool from Ronnie Eunson's sheep will be on
:23:15. > :23:18.show at Wool Week. Ronnie is part of a producer group that sells 100%
:23:18. > :23:22.organic Shetland yarn. I assume this is a Shetland wool jumper.
:23:22. > :23:29.it is! It's thoroughly genuine, every last stitch. And cosy. It is
:23:29. > :23:39.at the moment! Now, I understand the wool is prized for being very
:23:39. > :23:43.fine. Why's it so fine? It's a trait of the breed. These sheep
:23:43. > :23:49.have been here for the last 5,000 years. They've learnt to adapt
:23:49. > :23:59.themselves to a very specific climate and environment. Part of
:23:59. > :23:59.
:24:00. > :24:02.that adaptation is their ability to shed water and to retain warmth.
:24:02. > :24:08.Wool brokers Jamieson & Smith started Wool Week. They deal with
:24:08. > :24:14.the 84% of all Shetland's wool clippings. It's renowned for its
:24:14. > :24:18.fineness and you can see the crimp and the fine fibre. Yeah, it's
:24:18. > :24:23.quite springy, isn't it? Yes, you've picked up on that. That's
:24:23. > :24:27.one of the key points of Shetland wool is the handle. That's the
:24:28. > :24:36.springiness, the soft handle. This sets it apart from other wools and
:24:36. > :24:39.that follows through into your finished product. And I hear that
:24:39. > :24:47.Queen Victoria was even a fan? Queen Victoria's stockings were
:24:47. > :24:50.made in the Shetlands in the late 1800s. It was a worsted spun, where
:24:50. > :25:00.it is all drawn up in one parallel line. Then it was all hand spun
:25:00. > :25:04.into a very fine one-ply. So, she would have worn something similar
:25:04. > :25:09.to this for her stockings? Yes, and there was no itch. That would have
:25:09. > :25:12.been good! But it's not just itch-free
:25:12. > :25:14.stockings that we can make from Shetland wool. Jamieson's parent
:25:14. > :25:22.company sells 100% Shetland wool carpets and the luxury mattress
:25:22. > :25:25.company Vi-Spring sells Shetland mattresses to the likes of Harrods.
:25:25. > :25:31.You're looking at the top end with Shetland wool. That's where it
:25:31. > :25:41.belongs. It is the finest wool in the world. So, from the woolshed
:25:41. > :25:41.
:25:41. > :25:44.here in Lerwick, to Harrods! Yeah. Amazing. Yeah.
:25:44. > :25:48.And that tradition of excellence has been carried forward in style
:25:48. > :25:51.by the contemporary textile students from Shetland College. I
:25:51. > :26:00.visited them as they put the finishing touches to their degree
:26:00. > :26:08.show. Ella Gordon uses Shetland wool in her designs. These
:26:08. > :26:13.photographs show the inspiration for her collection. That's mostly
:26:13. > :26:17.all my granny and granddad's croft. Just the colours, like the oranges.
:26:17. > :26:21.That is that kind of time. I just get really inspired by that kind of
:26:21. > :26:24.era because so much would have changed in Shetland. It went from
:26:24. > :26:28.being predominantly crofts and stuff to there being a lot of
:26:28. > :26:31.incomers and things changing, so I want people from Shetland to feel a
:26:31. > :26:33.connection to them, but then, also, that it would strike a chord with
:26:33. > :26:37.anybody, so it wouldn't matter where you're from, you'd just think,
:26:37. > :26:44.I like that! I have a lot of this scallop, which is taken from their
:26:44. > :26:48.croft house roofs. And the hexagons, which is like chicken wire at my
:26:48. > :26:53.granddad's croft. How important was it to you to use the Shetland wool
:26:53. > :26:56.theme? Really important to me. All these cushions are filled with
:26:56. > :26:59.Shetland wool because I think it is such a good thing for people when
:26:59. > :27:09.they're buying it you can say, it is knitted in Shetland wool, filled
:27:09. > :27:12.with Shetland wool. It's just If you're interested in
:27:12. > :27:15.contemporary uses of Shetland wool or more traditional styles, it will
:27:16. > :27:25.all be on show at Shetland Wool Week. The programme is online and
:27:26. > :27:27.
:27:27. > :27:35.forward/landward. Now, while Shetlanders are celebrating their
:27:35. > :27:41.wool, here's what we'll be up to I join the students of Scotland's
:27:41. > :27:48.first pig academy. So, how old are these, Gregg? These are about two-
:27:48. > :27:51.weeks-old. They seem quite happy. Yeah.
:27:51. > :27:54.We examine the impact of hill tracks on our stunning mountain
:27:55. > :27:58.scenery. It's a question of getting a balance. They have gone a wee bit
:27:58. > :28:01.over-the-top and they need to be reined in.
:28:01. > :28:05.And Euan finds out how to make charcoal from rhododendrons. Nice
:28:05. > :28:15.and gently, over to the kiln and tip it right down the middle.
:28:15. > :28:18.