:00:27. > :00:30.Hello and a very warm welcome to Landward, your weekly window on the
:00:30. > :00:33.splendour of the Scottish countryside. In a moment, I'll be
:00:33. > :00:39.in Peterhead where the conservation work of fishermen has guaranteed a
:00:39. > :00:43.long term future for the industry. But first, here's what else is on
:00:43. > :00:51.the programme. The company that pays its
:00:51. > :00:57.shareholders in bread. The air there is that I get to keep one and
:00:57. > :01:03.then I pass on the others to people in my work place.
:01:03. > :01:07.We meet the award winning veteran of nature conservation. We created
:01:07. > :01:11.an outdoor classroom in the middle of the school for most of the
:01:11. > :01:19.biology syllabus could And I find out how to protect a
:01:19. > :01:23.castle full of antiques. Daylight causes damage. How do we manage
:01:24. > :01:27.that on this scale? Haddock has been a staple of the
:01:27. > :01:31.Scottish diet for centuries. While our English neighbours have always
:01:31. > :01:33.preferred cod, Scots prefer the sweeter taste of Haddock. After
:01:33. > :01:36.years of over-fishing there was concern about the long-term
:01:36. > :01:46.viability of the stock but then fishermen decided to take matters
:01:46. > :01:50.
:01:50. > :01:57.into their own hands with remarkable success.
:01:57. > :02:01.Could I have a single battered haddock, please? Haddock has always
:02:01. > :02:06.been Scotland's favourite fish. If it has been that way for
:02:06. > :02:16.generations. 40 years ago, we were catching a staggering 900,000 tons
:02:16. > :02:17.
:02:17. > :02:22.of it by ear. But those boom years are long gone. Last year, the
:02:22. > :02:27.industry cottage just 22,000 tonnes of North Sea haddock with a value
:02:27. > :02:32.of 25 million tonnes. That might not seem like much, but it could be
:02:32. > :02:37.a lot worse. According to marine scientists, a level of fishing had
:02:37. > :02:44.reached unsustainable levels. those days back in the '80s, the
:02:44. > :02:48.fishing mortality rate was running at about 70% of the population.
:02:48. > :02:53.These days, it has changed a great deal with fishing mortality rate
:02:53. > :02:59.more are less at around 25% of the individuals being taken out of the
:02:59. > :03:03.population each year. That is much more sustainable in the long term.
:03:03. > :03:09.That change came about as a direct result of fishermen realising they
:03:09. > :03:13.had to do something to protect stocks. I sat in a presentation
:03:13. > :03:18.from one of the big multiples and they clearly said that post 2012,
:03:18. > :03:22.they would not source fish for many in on sustainable source. I came
:03:22. > :03:27.back and made it a threat to my members that if we did not take
:03:27. > :03:31.this seriously, it would be a threat to businesses in the future.
:03:31. > :03:34.What reduce the was the low point of the industry? I remember we used
:03:34. > :03:38.to sail on a Sunday and you always used to try and get back on a
:03:38. > :03:40.Friday, and then you would try and get back for the following Monday,
:03:40. > :03:44.and then you would try and get back for the following Wednesday, and
:03:44. > :03:47.when it got to the point where you could barely get back within 14
:03:47. > :03:50.days with enough fish to pay the men, that was for the point you
:03:50. > :03:53.knew there was something significantly wrong. So when you
:03:53. > :03:59.decided something had to be done, what were the measures you put in
:03:59. > :04:04.place? Last year we had over 40,000 square miles of closed sea. That
:04:04. > :04:09.was a big step. Getting fishermen to stay away from the areas that
:04:09. > :04:14.historically and instinctively they know a watch with fish is extremely
:04:14. > :04:17.difficult. You are almost planning inefficiency for a business. --
:04:17. > :04:22.awash with fish. Now we have fewer fishermen but more responsible
:04:22. > :04:27.fishermen. How tough was it for you as a fisherman to not call into
:04:27. > :04:31.those areas knowing there was fish there. It was very hard. My job is
:04:31. > :04:37.to catch fish and when I know they are there, it is hard to stay away
:04:37. > :04:43.from that area. We do it because it is doing the right thing. We need a
:04:43. > :04:46.future. That is why we are doing it. Closures, along with other
:04:46. > :04:53.conservation measures such as changing the size of the mesh in
:04:53. > :04:58.fishing nets, is helping to secure that future. We are reliant on
:04:58. > :05:02.nature providing a large number of young fish and the job of Fisheries
:05:02. > :05:07.Management is to make sure that those fish can provide for it the
:05:07. > :05:11.fishery for as long as possible. It to her at -- it is a bit like if
:05:11. > :05:14.you are paid a salary at the start of every year, if you were to spend
:05:14. > :05:17.that money in the first month, you would have nothing to live on for
:05:17. > :05:20.the rest of the year. If you refer in the banking have got something
:05:20. > :05:25.to live on but also you are applying interest for two that
:05:25. > :05:33.money so at his birth more tea. Once the health and long-term
:05:33. > :05:37.viability had been viability -- had been established, the next it was
:05:37. > :05:40.community to that message to consumers. That involved applying
:05:40. > :05:46.for and achieving a globally recognised under two for fisheries
:05:46. > :05:52.conservation. Marine Stewardship Council is the standard expected by
:05:52. > :05:57.society. When you see Scottish fish with his logo, you know that those
:05:57. > :06:01.fish a well-managed and sustainable and it has been fished sustainably.
:06:01. > :06:04.The certification not only applies to how the fish is caught, it
:06:04. > :06:14.relates to how the fish is processed and handles all the way
:06:14. > :06:18.along the food chain. You will even find a logo in fish-and-chip shops.
:06:18. > :06:22.The Marine Stewardship Council is the paramount for the industry. It
:06:22. > :06:27.shows that you're thinking of the future, not just to today. That is
:06:27. > :06:31.really important. So a once threatened species are that
:06:31. > :06:35.supports thousands of Scottish jobs is back from the brink. It has a
:06:36. > :06:40.long sustainable future end of it. The message from fishermen is, fill
:06:40. > :06:44.your bits. Later run, and next will show us a delicious way to enjoy
:06:44. > :06:48.haddock. The National Trust for Scotland to
:06:48. > :06:50.The National Trust for Scotland has one key purpose - to conserve and
:06:50. > :06:53.promote our heritage. It's a mammoth task to protect some of
:06:53. > :07:00.Scotland's most iconic castles and great houses. I've been finding out
:07:00. > :07:03.how they do it. For 80 years the National Trust for
:07:03. > :07:09.Scotland has been working to protect and conserve our built
:07:09. > :07:15.heritage for future generations. But charity looks after 129
:07:15. > :07:23.heritage buildings, such as castles and mansions. But its total
:07:23. > :07:27.property portfolio and runs to 1,600 built structures. -- runs to
:07:27. > :07:31.1,600 build structures. Of these places are going to be visited by
:07:31. > :07:37.future generations, it is vital that repair work is carried out.
:07:37. > :07:42.Last year the trust spent just under �10 million -- �10 million
:07:42. > :07:46.looking after our built heritage. The man with overseeing -- the man
:07:46. > :07:50.with the task of overseeing all the maintenance work is Brian Dixon.
:07:50. > :07:54.Over the last couple of weeks, we have looked at how you maintain the
:07:54. > :07:59.fabric of your buildings. We have come indoors this week. What
:07:59. > :08:04.challenges you face with the interiors of buildings? Our rooms
:08:04. > :08:10.are like complicated and museum pieces. We have a variety of
:08:10. > :08:14.challenges. We have to balance the interior needs with the building
:08:14. > :08:18.management. We have to have strict parameters of temperature and
:08:18. > :08:23.relative humidity to the rooms that we look after. There are little
:08:23. > :08:27.devices located discreetly in the rooms and will send signals to a
:08:27. > :08:31.central computer. If the temperature or at the relative
:08:31. > :08:35.humidity goes up, that might be telling us that there might be
:08:35. > :08:42.moisture getting into a room. The information that has gathered at
:08:42. > :08:46.then automatically adjust the level p 10 in the room. Today, iron and
:08:46. > :08:55.Haddo House in Aberdeenshire where staff are being trained to end how
:08:55. > :09:01.to look after the 100,000 individual items in the collection.
:09:01. > :09:07.Clare Meredith is head of collections. Tell me, what are the
:09:07. > :09:13.main challenges you face in looking after this collection? It is the
:09:13. > :09:17.scale that we deal with. We have over 50 properties with collections
:09:17. > :09:24.which are on open display. What kind of issues are you dealing
:09:24. > :09:28.with? There are nine agents of deterioration. I will not less
:09:28. > :09:33.those, but they range from catastrophic agents such as fire to
:09:33. > :09:39.the more insidious ones such as damage through light. Daylight
:09:39. > :09:44.causes irreversible damage. How do we deal with that on a scale of the
:09:44. > :09:48.National Trust of Scotland's collections? You want to take a
:09:48. > :09:52.meter reading of the visible light coming through. The importance of
:09:52. > :09:57.keeping blinds and shutters drawn, the importance of having you the
:09:57. > :10:01.film on the windows, the importance of having -- protect in the
:10:01. > :10:04.collections in the right way and what happens when you do not? Those
:10:04. > :10:08.are the messages we are bringing home today. The these houses are
:10:08. > :10:12.open to the general public and clearly they want to see things as
:10:12. > :10:16.beautifully as they can. Does that pot -- does it cause a problem when
:10:16. > :10:22.you're closing blinds? I think it does, everyone wants to see things
:10:22. > :10:26.bathed in glorious sunlight. But everyone understands. People who
:10:26. > :10:32.work for us want to help and to today's message is that with our
:10:32. > :10:37.training we will help that. Over the past few weeks, we had just
:10:37. > :10:41.scratch the surface of the huge job that the staff and volunteers here
:10:41. > :10:46.have of preserving our built heritage. Without their skill and
:10:46. > :10:52.dedication, our historic buildings and their contacts -- contents
:10:52. > :10:57.would crumble and decay. Was there on, they're gone for ever. -- once
:10:57. > :10:59.they are gone. Still to come: It's taken eighty
:10:59. > :11:07.years but a passionate nature campaigner finally gets national
:11:07. > :11:11.recognition. We must expect that some people will not respect
:11:11. > :11:17.everything we do. But we can correct it.
:11:17. > :11:24.And Nick prepares some super- sustainable gourmet haddock. I am
:11:24. > :11:28.giving today's haddock a French Twist.
:11:28. > :11:32.For years now, interest rates have been incredibly low. If you invest
:11:32. > :11:35.your money you'll be lucky to get a return of 3 or 4 percent. However,
:11:35. > :11:39.we've found a rural business that guarantees investors a return of
:11:39. > :11:49.over seven percent - but you need to read the small print cos there's
:11:49. > :11:52.
:11:52. > :12:00.a catch. Stocks and shares. Investing in
:12:00. > :12:07.them is such a mind filled. -- minefield. So if you can raise the
:12:07. > :12:11.dough, why not invest you read it in bread? Breadshare is a not-for-
:12:11. > :12:17.profit bakery that is partly funded by loans from members of the
:12:17. > :12:25.community. In return, they get seven-and-a-half % interest on
:12:25. > :12:30.their money. It is paid in bread. That has got to be a pretty tasty
:12:30. > :12:36.investment. So if you invested the minimum stake of �250, that means
:12:36. > :12:40.you would get almost �19 worth of bread to back every year. About 15
:12:40. > :12:47.loss a year if you take a small ones, a few less if you prefer a
:12:47. > :12:55.bit low. All of them are what Andrew Whitley Kohl's real bread.
:12:55. > :13:00.Real bread is bread made with real ingredients. And bred that has an
:13:00. > :13:03.appropriate length of fermentation. That distinguishes it from the
:13:03. > :13:08.majority of bread eaten in this country, which is made with a load
:13:08. > :13:12.of additives and his mate with very little fermentation time and the
:13:12. > :13:19.result is that it is relatively less digestible and has much less
:13:19. > :13:26.flavour. Almost here are carefully hand-crafted. For some reason, they
:13:26. > :13:34.have decided to let me loose on became one. This is an olive and
:13:34. > :13:41.pumpkin seed bread. It comes out very light. You want to let it
:13:41. > :13:51.expand under its own weight. Some chopped up all of us. I will grab a
:13:51. > :13:53.
:13:53. > :14:01.handful of all of us. -- chopped up all of us. Then twisted. How hard
:14:01. > :14:04.can that be? The idea of Breadshare is that the local community
:14:04. > :14:08.pictures sent to help make the bakery work in whatever way they
:14:08. > :14:13.can. If they cannot loan cash, then there can volunteer to bake the
:14:13. > :14:17.bread or to help distribute it. The aim of it all is to sell tasty,
:14:17. > :14:25.wholesome bread to the folk of the Borders for a reasonable price.
:14:25. > :14:32.They will plough any profit back into the project. It is easier than
:14:32. > :14:37.it looks! We have a vision of everybody in the country being
:14:37. > :14:40.within walking distance of real bread. The way it will happen is
:14:40. > :14:45.Ivy populating the country with little bakeries that are your local
:14:45. > :14:48.neighbourhood bakery. So bakeries like this will become the initial
:14:48. > :14:52.seed for further expansion. We will excite other people to come
:14:52. > :14:57.together and we will help them and suddenly that one will break into
:14:57. > :15:02.two and so we hope everyone will do that. It is a vision and ambition
:15:02. > :15:07.and everyone is quite zealous about it all. But without a viable
:15:07. > :15:14.business behind it, it will not last. So the first priority is to
:15:14. > :15:24.have a business that is sustainable. Although we are a not-for-profit
:15:24. > :15:34.organisation, so... And the unique way that they distribute the bred
:15:34. > :15:46.
:15:46. > :15:48.Hello. It's your bread. Here's this week's bread. What do you think?
:15:48. > :15:53.That's great. What a good selection! Fantastic, isn't it? So,
:15:53. > :15:57.how does it work? Well, the idea is that I get to keep one, and then I
:15:57. > :15:59.pass on the others, or sell the others, to people in my workplace.
:16:00. > :16:02.And I think the idea is pretty good. And I think the idea is pretty good.
:16:02. > :16:05.We try and get the bread out through networks of people who are
:16:05. > :16:08.already meeting, either in their workplace or, say, in their church.
:16:08. > :16:12.That sort of thing. So, you making a profit of this? No, I'm not
:16:12. > :16:15.making a profit, but I feel like I'm doing my bit for real bread.
:16:15. > :16:18.This is not just any old bread. It's slow fermented. I made this.
:16:18. > :16:21.You helped make it, did you? I was involved. Ben Miller works at the
:16:21. > :16:24.Scottish Parliament, but this is one scheme that doesn't need
:16:24. > :16:27.political backing, just ordinary folk with a passion for real bread,
:16:27. > :16:31.and a willingness to pitch in. If you have a comment about anything
:16:31. > :16:34.you see on the programme or have a wonderful story to share with us,
:16:34. > :16:39.please drop us an e-mail. Now, the weather here is absolutely
:16:39. > :16:49.sensational. But what about the prospects for this weekend and
:16:49. > :16:53.
:16:53. > :17:00.beyond? To find out, here is Judith There has been a lot of that
:17:00. > :17:04.beautiful weather, but there has also been a lot of it showers. It
:17:05. > :17:10.will continue through tomorrow and for much of the weekend, that
:17:10. > :17:16.mixture of sunny spells and showers. There call be showers around, as
:17:16. > :17:21.well as the dry, bright weather. A widespread frost. We will quickly
:17:21. > :17:24.see the sun across much of the country. The best of the Sun
:17:24. > :17:30.shambled the early on and the day. It is that middle part where we
:17:30. > :17:38.will see more in the way of showers. Sour -- showers in the south of the
:17:38. > :17:44.country. Temperatures tomorrow it - a little bit down on to day. Eight
:17:44. > :17:49.or nine Celsius. But only reaching seven Celsius further north. If you
:17:49. > :17:54.are planning on heading into the mountains, it will be pretty chilly.
:17:54. > :17:59.In the west of the country,-five Celsius. There will be good, bright
:17:59. > :18:08.spells further south, and some sunshine. Being winds on not too
:18:08. > :18:15.bad. But further east and the north, we will see snow flurries. If you
:18:16. > :18:25.are planning on heading to the inshore waters, the visibility will
:18:25. > :18:30.largely be good. Towards the east, a different picture. Visibility
:18:30. > :18:35.largely good, apart from in any of those showers. Tomorrow morning and
:18:35. > :18:42.overnight, the showers would die out. We will see a widespread frost,
:18:42. > :18:46.with temperatures dipping down to freezing. Sunday, it starts of
:18:46. > :18:53.chilly, but we have high pressure building above us which will bring
:18:53. > :19:00.us settled, sunny conditions. The best day out of the two. There will
:19:00. > :19:06.continue to be scattered showers. Temperatures back-up - ten Celsius.
:19:06. > :19:12.The weekend, not too bad, but next week, unsettled, wet and windy. On
:19:12. > :19:19.Monday, we have a front pushing into the West. A cloudy, grey start
:19:19. > :19:24.to the week. As that rain moves eastwards, it will peter out. At a
:19:24. > :19:32.cloudy start to the week. Monday into Tuesday, we see a more
:19:32. > :19:37.organised and pushing in. That tour bring heavy at rain. Across the
:19:37. > :19:42.higher ground, we will see that rain that return to snow.
:19:42. > :19:48.Temperatures not too bad. Wednesday, that weather front pushes into the
:19:49. > :19:54.North Sea. However, we will see scattered, blustery showers, and it
:19:54. > :19:57.will feel pretty chilly. Earlier in the programme, we told
:19:57. > :20:00.you the story of the North East fishermen and that their efforts to
:20:00. > :20:03.create a sustainable future for their industry. Now that North Sea
:20:03. > :20:11.haddock has the Marine Stewardship Council seal of approval, I thought
:20:11. > :20:15.we had better ask Nick to cook up Here in Scotland, it's more
:20:15. > :20:17.traditional to eat your haddock out of a paper poke. But I am giving
:20:17. > :20:27.today's beautiful spanking fresh haddock a French twist by cooking
:20:27. > :20:30.
:20:30. > :20:34.party dish because all the preparation can get done in advance.
:20:34. > :20:37.Bit of tinfoil on the board. Take a little bit of soft butter and just
:20:37. > :20:44.rub the butter into the tin foil to stop the vegetables sticking to it
:20:44. > :20:47.as they cook. That also helps to give a little bit of richness to
:20:47. > :20:52.the vegetable garnish. And in here, I've got some chopped up carrots,
:20:52. > :20:57.courgettes and leeks. You could use fennel, you could use shallots.
:20:57. > :21:02.Just a nice mixture of veg, cut into little matchsticks. And we put
:21:02. > :21:05.a little pile of that on top of the butter. And then, on top of that,
:21:05. > :21:11.we are to take our fresh haddock, and just lie that over the
:21:11. > :21:14.vegetables. And then I'm going to top this with what we chefs we call
:21:14. > :21:17.is a compound butter. I never think that's a particularly nice name.
:21:17. > :21:21.It's basically a flavoured butter, and this butter has been flavoured
:21:21. > :21:26.with parsley, lemon juice and lemon zest. So, a couple of pieces of
:21:26. > :21:32.butter on top, and a little squeeze of lemon juice over the top. Just a
:21:32. > :21:38.few drops in there. Couple of turns of freshly ground black pepper. And
:21:38. > :21:40.then, lastly, a little sprinkling of chopped parsley. And, to get the
:21:40. > :21:46.cooking process started, a little splash of either dry white wine,
:21:46. > :21:51.fish stock or even water, just a teaspoon or so. And then I'm going
:21:51. > :21:55.to scrunch the whole parcel up to seal everything in. And these can
:21:55. > :21:59.get made up, ready to go in the oven, several hours in advance. Pop
:21:59. > :22:09.it on to a baking sheet, like so, and pop these in a hot oven, about
:22:09. > :22:14.
:22:14. > :22:18.200 degrees centigrade. And it will kept inside, so the juices in the
:22:18. > :22:25.fish cook the veg, and they make their own sauce as well. Yeah.
:22:25. > :22:35.Wonderful! Looks great! Taste test. Here we go. Beautifully cooked.
:22:35. > :22:40.
:22:40. > :22:44.really is very, very easy. I've eaten plenty of haddock from a
:22:44. > :22:53.newspaper. Never from foil. And it works. It's a whole new world. It
:22:53. > :22:56.Last month, the RSPB held the first Nature of Scotland awards to
:22:56. > :22:59.celebrate people who do great work in our countryside. One of the most
:22:59. > :23:09.popular winners on the night was Roley Walton, who spent a lifetime
:23:09. > :23:11.
:23:11. > :23:15.passing on her enthusiasm for Dotted throughout our towns and
:23:15. > :23:18.cities are patches of green space. A few trees, maybe some water, but
:23:18. > :23:28.it is all too easy for them to become littered, shady and no-
:23:28. > :23:31.But, for Roley Walton, these are areas packed with potential, a
:23:31. > :23:41.potential first seen in a patch of woodland next to Currie High School,
:23:41. > :23:44.
:23:44. > :23:54.where Roley was teaching in the This wood was not really a wood. It
:23:54. > :23:58.was always referred to as the Burn. And it had become a dumping ground.
:23:58. > :24:05.Nobody liked to come here because it was where all the baddies came
:24:05. > :24:09.for a cigarette. One day, there was a knock on my classroom door, and
:24:09. > :24:13.some of the sixth year came in and said, Mrs Walton, we would like to
:24:13. > :24:20.improve a square mile of away environment for a competition. I
:24:20. > :24:25.said, but his great! They said they would like to do the burn. I
:24:25. > :24:32.thought, hello! I thought it was probably largely impossible. When I
:24:32. > :24:36.came back from a holiday, they had cleared 10 metres, and that was it.
:24:36. > :24:43.It was completely live changing. I thought if they can do 10 metres,
:24:43. > :24:48.we can do a halt 300 metres. And so we did. How important it is project
:24:48. > :24:57.become? It became one of the most important things in my life. After
:24:57. > :25:03.that, we thought, this restoration is something we can do. After a
:25:03. > :25:09.career spent inspiring nature conservation, she has become
:25:09. > :25:13.involved in a team regenerating a socially deprived area. The project
:25:13. > :25:23.brings together volunteers and professionals to transform green
:25:23. > :25:23.
:25:23. > :25:29.spaces. The planned for this particular landscape is to create a
:25:29. > :25:36.ponce and be wet land environment, to bring back the biodiversity that
:25:37. > :25:42.has been lost in urban areas. Today, as all the Bond work has been
:25:42. > :25:50.finished, we are working on the hard landscaping. We are undoing
:25:50. > :25:57.some of the vandalism. After all your efforts, it must be
:25:57. > :26:01.disheartening to see all this work destroyed? I think we are realistic.
:26:01. > :26:11.We will experience a certain amount of vandalism, a certain amount of
:26:11. > :26:15.anti-social behaviour. Most people live in urban areas like this.
:26:15. > :26:20.Restoring these areas, making them look a pleasant, letting people
:26:20. > :26:23.know that work is going on, it does actually encourage people to take
:26:23. > :26:30.care of the place in a more positive way than they did before.
:26:30. > :26:39.Take pride in it? Take pride in it. We were not give up on this. Keep
:26:39. > :26:45.digging! We would do an investigation of freshwater
:26:45. > :26:50.invertebrates. Her determination to succeed it is bearing fruit for
:26:50. > :26:56.these urban pockets. Is it just the environmental studies could become
:26:56. > :27:01.a tear? The biology department use it a lot, but there other
:27:01. > :27:06.departments and the school as well. We had an English class out a. They
:27:06. > :27:11.were doing activities within the woodland. It is important to the
:27:11. > :27:15.whole school, and not just the school - it is a very popular
:27:15. > :27:24.thoroughfare for the local community as well. Before, people
:27:24. > :27:30.used to walk around and woodland. Now, they walk through it. This is
:27:30. > :27:37.the way to bring back biodiversity. To have a park is not the same. It
:27:37. > :27:47.is places like this that we could restore. If you live in an urban
:27:47. > :27:51.area, do not give up. It is so easy. Congratulations to Roley and the
:27:51. > :27:55.other winners. Now, there's just time to tell you what's coming up
:27:55. > :28:05.on the programme next week: Euan goes harvesting reeds on the
:28:05. > :28:06.
:28:06. > :28:09.the river Tay. The reed bed is the largest area of continuous breeds
:28:09. > :28:15.in Britain. We find out why you can identify a
:28:15. > :28:25.fishermen by his jumper. And we start a kayaking journey
:28:25. > :28:26.