About this season
Dougie Vipond and Nick Nairn celebrate some of the best food Scotland has to offer.
Episodes (8)
1. Asian Fusion
Aired 9 July 2020
Nick and Dougie focus on Asian fusion, cooking salt chilli squid with a Vietnamese dipping sauce with guests chef Kaori Simpson and actor Greg McHugh.
2. Wild Food
Aired 16 July 2020
Nick and Dougie focus on wild food and cook gnocchi with smoked haddock and wild greens.
3. Plant Based
Aired 23 July 2020
Nick and Dougie focus on plant-based food and on the menu is a Buddha bowl with cauliflower rice and onion bhajis.
4. Meat
Aired 30 July 2020
Nick and Dougie focus on meat and cook a rack of Scotch lamb with roast miso aubergine and sauce vierge.
5. Seafood
Aired 6 August 2020
Nick and Dougie focus on seafood and cook monkfish with mussels. They are joined by Fenella and Kirsty from the Seafood Shack in Ullapool, and athlete J.J. Chalmers.
6. Street Food
Aired 13 August 2020
Nick and Dougie focus on street food, making falafel with beetroot houmous and Greek salad with chef Rachna Dheer and actress Laura Main.
7. Eat Local
Aired 20 August 2020
Nick and Dougie eat local and cook goat curry with chapatis with farmer Jillian McEwan and actor Sanjeev Kohli.
8. Heritage
Aired 27 August 2020
Nick and Dougie explore heritage food and cook roast loin of roe deer with potato rosti and root vegetables. Joining them in the kitchen are award-winning chef Lorna McNee and weather presenter Judith Ralston.