The Great Food Guys

Chef Nick Nairn and Dougie Vipond are on a mission to highlight the fantastic range of great produce Scotland has to offer. This week they’re looking at wild food and foraging, cooking wild duck and foraged greens, including lichen! Joining them in the kitchen are Masterchef winner Jamie Scott, who uses foraged food in his restaurant and food and drink writer Gabriella Bennet, who has found an unusual elixir made from berries.

This week they’re looking at lamb, cooking spicy Moroccan Lamb chops with grilled veg couscous. Joining them in the kitchen are Sutherland sheep farmer Joyce Campbell and food and drink writer Rosalind Erskine, who is mixing and pouring a Shetland gin Southside cocktail.

This week, Nick and Dougie look at locally grown vegetables, cooking a spiced roast root vegetable curry with handmade chapatis.

This week, Nick and Dougie focus on Scottish shellfish, cooking hand-dived west coast scallops, baked in garlic butter.

This week Nick and Dougie focus on Scottish fruit, cooking an apple and bramble crumble with Drambuie custard.

Nick and Dougie focus on Scottish beef this week, cooking an Aberdeen Angus fillet steak cache with a green peppercorn sauce and creamed spinach.

Nick and Dougie focus on the fantastic fish from Scottish shores, cooking a fish pie with mussels, haddock, plaice and smoked salmon.

Nick and Dougie focus on the traditional Scots larder, cooking a twice-baked Mull cheese souffle with Ayrshire bacon and kale.