5/8. 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. Also in HD. [S]
4/8. 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. Also in HD. [S]
2/8. 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. Also in HD. [S]
1/8. 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. Also in HD. [S]
8/8. Chef Nick Nairn and Dougie Vipond focus on the traditional Scots larder, cooking a twice-baked cheese souffle with bacon and kale. Also in HD. [S,AD]
7/8. Nick Nairn and Dougie Vipond focus on the fantastic fish from Scottish shores, cooking fish pie with mussels, haddock and salmon. Also in HD. [S,AD]
5/8. This week chef Nick Nairn and Dougie Vipond focus on Scottish fruit, cooking an apple and bramble crumble with Drambuie custard. Also in HD. [S,AD]
4/8. This week, chef Nick Nairn and Dougie Vipond focus on Scottish shellfish, cooking hand-dived west coast scallops, baked in garlic butter. Also in HD. [S,AD]