´óÏó´«Ã½

Sarah is in Keith to meet the young couple with a passion for goats. Three years ago Sarah met the fledgling farmers as they set out on their goat enterprise. Now she’s back to find out how the business has grown.

Euan is in Scotland and Wales to investigate the impact of the role of the Forestry Commission being absorbed into a Government Department.

Guest presenter , Calum Maclean is in the Cairngorms to get some advice for winter walking and climbing in the mountains. Last year there were a record number of incidents in the Scottish hills – many of them involving people ill-prepared for the winter weather.

Sarah meets the family responsible for making the majority of rosettes awarded at Scotland’s livestock show and she gets the chance to make the very first rosette for next year’s Royal Highland Show.

Nick and Dougie take the food van to Ganavan Sands near Oban to cook goat meat kebabs with a Satay sauce. Unfortunately, the weather was so bad they had to do all the cooking inside the very cramped van!

Here’s the recipe to serve four people:

Serves 4

For the marinade
3 garlic cloves, finely chopped
1 tsp ground coriander
1 tsp ground cumin
2 tbsp soft brown sugar
2 tbsp Thai fish sauce
6 tbsp tamarind water
2 tbsp peanut oil

(To make tamarind water, soak 50g dried tamarind pulp in 8 tbsp warm water for 10 mins. Work the fibrous pulp with your fingers to break up, then press through a sieve to extract the liquid.)

For the satay sauce
200ml peanut oil
85g good peanut butter
2 fresh green chillies
3 garlic cloves, peeled
200ml coconut milk
2 tsp soy sauce
4 tsp Thai fish sauce
1 tsp soft brown sugar
juice ½ lime
sea salt
freshly ground black pepper
3 tbsp chopped fresh coriander

Soak 8 bamboo sticks in water for at least 30 mins.

Cut the meat into long thin strips. Thread on to the skewers in a zigzag fashion and lay in a shallow dish. Use chunks if easier, but they’ll take slightly longer to cook.

Mix the marinade ingredients together and pour over the meat. Turn the meat in the marinade to coat. Cover and leave for at least an hour, turning occasionally.

Meanwhile make the satay sauce. Place all the ingredients (reserving some oil) in a blender with half the reserved oil and all the remaining ingredients except the coriander. Whizz until smooth. Stir in the remaining oil if needed, plus the fresh coriander and pour into a bowl.