At home in the kitchen, Gregor makes chewy and salty bread pretzels that are the perfect snack or lunchbox filler. For something sweet, he whips up individual steamed syrup sponges and a new take on Empire Biscuits filled with home-made lemon curd. On his travels, Gregor visits expert bakers close to home on the Isle of Lewis and further afield in Skye. There he samples a clever recipe which is a cross between banana loaf and fruitcake and an alternative to a sweet tarte Tatin using fruit. This time it’s a savoury dish with tomatoes and feta cheese.

Coming up with recipes is Gregor’s great love and he combines two ingredients that marry together perfectly – red wine and blue cheese – but together in a tart. And who could resist his recipe for home-made crumpets? These are best eaten warm with a slathering of butter. Whilst out and about meeting the islands’ best bakers, Gregor samples a new take on custard creams. Not only are they filled with chocolate buttercream but they’re also dipped in melted chocolate! For a savoury dinner recipe he visits his aunt up the road who makes a tasty suet pastry roll filled with bacon and peppers.

Gregor demonstrates that you don’t have to leave Scotland or the islands to conjure up delicious memories and tastes of abroad. He makes rich lemon custard filled Genovese biscuits from Sicily with soft buttery pastry. Taking inspiration from Greece, too, he shows us a quick recipe for light and fluffy giant pitta breads. Skilled local bakers show Gregor that recipes can be reinvented and rejuvenated by adding new ingredients. In Stornoway a humble scone is elevated to a tasty savoury morsel with bacon and strong cheese and in Leverburgh, Harris, a chocolate cake is made rich and moist with the unexpected addition of sweet potato.

With his recipe for grab-and-go rolls filled with goats cheese and chorizo, there is no need to think when it comes to lunch during the working week. And he puts his own twist on the classic cobbler, creating a savoury version with a rich bean chilli below a spicy scone topping. On his island tour, Gregor meets passionate home cooks and digs into tasty treats. Haggis is unrecognisable in crispy filo bon bon parcels and a cheesecake is given a new lease of life by using caramel flavoured biscuits.

There’s no beating good traditional Scottish recipes. Gregor’s recipe for Scotch pies shows that an old favourite never goes out of fashion and by making them yourself, you can choose the best ingredients to fill each pie. For a more modern creation Gregor combines two recipes in one – a rich orange cheesecake with a chocolate brownie base. On his travels he meets a seasoned baker who shows him the secret to an island classic – clootie dumpling. And a clever baker in Skye has a great way to make baking even easier. There’s no need for scales to bake her tasty raspberry yoghurt cake as she uses the yoghurt carton itself to make the recipe even quicker.

Delving into his granny’s old recipe book, Gregor reinvents her recipe for traditional shortbread. But he puts a modern twist on it by adding dried apple, a hint of spice and toffee pieces. Hopefully granny would approve! He makes a pudding that showcases the magic and science of baking. His chocolate mousse cake uses the same mixture to make a rich chocolate cake base and a light chocolate mousse topping. Out and about meeting skilled home cooks and bakers, Gregor is treated to a passion fruit surprise pudding and he tastes a recipe using haggis, neeps and tatties but as you’ve never seen them before - in a soup.

For a dainty little treat, Gregor bakes French friands. By using ground almonds, the sponge is so much richer and with the addition of blueberries and brambles there are colourful bursts of flavour throughout. To liven up lunchtime or a week night, fajitas are taken to another level with tortillas on the girdle. Gregor doesn’t have to go far from home to sample delicious baking. Up the road in Breasclete he tastes fresh strawberry tarts made with sweet shortbread. He visits his auntie Ann who lives in the same village to try her show-stopping salmon en croute.

Ever experimenting with flavours, Gregor demonstrates the merits of honey. His recipe for Swiss roll uses honey in the sponge as well as in the filling. He also revisits a classic, treacle tart, but in his recipe he adds pecan nuts for a tasty crunch to complement the sweet filling. Travelling the islands to taste fantastic home baking, Gregor munches his way through cheese and leek muffins. These would be the perfect partner to a warming bowl of soup. He also meets a baker who combines sweet and salty in one traybake. By using salted snack pretzels she balances out the sweetness in her crunchy marshmallow and popcorn slice.