The Great Food Guys

Chef Nick Nairn and Dougie Vipond focus on Asian fusion, cooking salt chilli squid with a Vietnamese dipping sauce with guests chef Kaori Simpson and actor Greg McHugh.

Chef Nick Nairn and Dougie Vipond focus on wild food and cook gnocchi with smoked haddock and wild greens, with guests chef Billy Boyter and crime writer Val McDermid.

Nick Nairn and Dougie Vipond focus on plant-based food and cook a Buddha bowl with onion bhajis. They are joined by guests vegetable grower Bryde Marshall and actress Jane McCarry.

Nick Nairn and Dougie Vipond focus on meat and cook a rack of Scotch lamb with roast aubergine. They are joined by sheep farmer Michelle Stephen and comedian Jim Smith.

Nick Nairn and Dougie Vipond focus on seafood and cook monkfish with mussels. They are joined by Fenella and Kirsty from the Seafood Shack in Ullapool, and athlete JJ Chalmers.

Nick Nairn and Dougie Vipond celebrate the fantastic range of food and drink Scotland has to offer. In this episode, they focus on street food, making falafel with beetroot houmous and Greek salad. Joining them in the kitchen are street food chef Rachna Dheer, from the Babu Bombay Street Kitchen in Glasgow, and Call the Midwife actress Laura Main, who selects a Scottish gin to accompany the food.

Chef Nick Nairn and Dougie Vipond celebrate the fantastic range of food and drink Scotland has to offer in their country kitchen. The theme is eat local, so they cook goat curry with chapatis. Joining them in the kitchen are farmer Jillian McEwan from Angus and comedian and actor Sanjeev Kohli, who chooses a Scottish cider to accompany the food.

Nick Nairn and Dougie Vipond celebrate the fantastic range of food and drink Scotland has to offer. In this episode, they explore heritage food and cook roast loin of roe deer with potato rosti and root veg. Joining them in the kitchen are award-winning chef Lorna McNee and weather presenter Judith Ralston, who brings along her favourite beer to accompany the food.