The long winters and barren land play a crucial role in what people eat in Shetland. In the second of a six-part series, chef Nick Nairn goes deep-sea fishing for cod, which he cooks with oatmeal.
Then it's off to hunt Arctic hare for a dish with wild rice, red onion marmalade and game gravy. He rounds off this week's menu by preparing a caramel mousse.
(First shown in BBC Scotland)
