S1.E1 ∙ WildTue, Feb 26, 2019This week, Nick and Dougie are looking at wild food and foraging, cooking wild duck and foraged greens, including lichen.Rate
S1.E2 ∙ LambTue, Mar 5, 2019This week, Nick and Dougie focus on Scottish lamb, cooking spicy Moroccan lamb chops with grilled vegetable couscous.Rate
S1.E3 ∙ VegTue, Mar 12, 2019This week, Nick and Dougie look at locally grown vegetables, cooking a spiced roast root vegetable curry with handmade chapatis.Rate
S1.E4 ∙ ShellfishTue, Mar 19, 2019This week, Nick and Dougie focus on Scottish shellfish, cooking hand-dived west coast scallops, baked in garlic butter.Rate
S1.E5 ∙ FruitTue, Mar 26, 2019This week Nick and Dougie focus on Scottish fruit, cooking an apple and bramble crumble with Drambuie custard.Rate
S1.E6 ∙ BeefTue, Apr 9, 2019Nick and Dougie focus on Scottish beef this week, cooking an Aberdeen Angus fillet steak cache with a green peppercorn sauce and creamed spinach.Rate
S1.E7 ∙ FishTue, Apr 16, 2019Nick and Dougie focus on the fantastic fish from Scottish shores, cooking a fish pie with mussels, haddock, plaice and smoked salmon.Rate
S1.E8 ∙ Scots LarderTue, Apr 23, 2019Nick and Dougie focus on the traditional Scots larder, cooking a twice-baked Mull cheese souffle with Ayrshire bacon and kale.Rate